[COLD MEAT COOKERY.] _Ingredients._—About 1 lb. of underdone cold
mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of
butter, pepper and salt to taste, ½ teacupful of water. _Mode._—Mince
the mutton, and cut up the lettuces and onions in slices. Put those
in a stewpan, with all the ingredients except the peas, and let these
simmer very gently for ¾ hour, keeping them well stirred. Boil the peas
separately, mix these with the mutton, and serve very hot. _Time._—¾
hour. _Sufficient_ for 3 or 4 persons. _Seasonable_ from the end of May
to August.
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and
Supper Dishes.
_Ingredients._—Sprigs of holly, oiled butter, coarsely-powdered sugar.
_Mode._—Procure some nice sprigs of holly; pick the leaves from the
stalks, and wipe them with a clean cloth free from all moisture; then
place them on a dish near the fire, to get thoroughly dry, but not
too near to shrivel the leaves; dip them into oiled butter, sprinkle
over them some coarsely-powdered sugar, and dry them before the fire.
They should be kept in a dry place, as the least damp would spoil
their appearance. _Time._—About 10 minutes to dry before the fire.
_Seasonable._—These may be made at any time; but are more suitable for
winter garnishes, when fresh flowers are not easily obtained.