Braised Partridges. Save all the giblets of two well-hung partridges, fry them in butter with half a pound of gravy meat, a few bacon bones and two onions. When all are nicely browned, put them into a stewpan with a quart of good stock; if you have any remains of game put them in. Let it boil until reduced to a pint. Then put in the partridges trussed like pigeons, with a sprig of thyme and marjoram, and let them simmer gently for an hour, or until perfectly tender. Take up the birds; keep them hot whilst you reduce the gravy after straining, by boiling it up sharply in a stewpan without the lid. Brush over the breasts of the partridges with good glaze, pour the gravy round them and serve. Birds that are not very young may be cooked to advantage in this way, but they must be simmered nearly double the time required for those in fine condition. Really old partridges should be consigned to the stock-pot. Custard Pudding. The great secret of making this pudding successfully lies in never allowing the water in which it is cooked to boil. It is one of the most delicate and delicious puddings, and at the same time easily made. Take a spoonful of finely sifted sugar and let it dissolve in a plain tin pudding-mould, turn it about on the range until it begins to colour, taking care that every part of the mould is covered with it. Boil a pint of milk with the peel of half a lemon for five minutes, then pour it whilst boiling on four eggs lightly beaten. Sweeten to taste, and pour into the mould. Set the pudding in a stewpan with only enough water to reach half-way up the mould. Let the water always keep below boiling point, and in about half an hour the pudding will be set. Turn it out and serve hot. Raspberry Jelly. Put a quarter of an ounce of isinglass in four tablespoonfuls of water, let it soak for a quarter of an hour, set the jar in a saucepan of boiling water until properly dissolved, and then stir in half a pint of raspberry-syrup ; pour it into a mould, put in a cold place, then turn out in the usual way. H |