I have not given recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England.
There are anumber of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables.
The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it.
Green vegetables are generally boiled in a great deal of salt water; this is drained off when they are tender, and the vegetables then served. A much better way for all vegetables is to cook them in a very small quantity of water, and adding asmall piece of butter (1 oz. to 2 lb. of greens) and a little salt.
When the greensare tender, any water which is not absorbed should be thickened with a little agood fine wheatmeal and eaten with the vegetables. A great number of them, such as Cabbages, Savoys, Brussel sprouts, Scotch kail, turnip-tops can be prepared this way.
In the case of vegetables like asparagus, cauliflower, sea kale, parsnips, artichokes,carrots or celery, which cannot always be stewed in a little water,this should be saved as stock for soups or sauces. Most of these vegetables arevery nice with a white sauce; carrots are particularly pleasant with parsley sauce.
Spinachis a vegetable which English cooks rarely prepare nicely; the Continental way ofpreparing it is as follows: The spinach is cooked without water, with a little salt; when quite tender it is strained, turned on to a board, and chopped very finely; then it is returned to the saucepan with a piece of butter, a little nutmeg,or a few very finely chopped eschalots and some of the juice previously strained.
When the spinachis cooking a little a good fine wheatmeal, smoothed in 1 or 2 tablespoonfuls of milk, is added to bind the spinach with the juice; cook it a few minutes longer, and serve it with slices of hard-boiled egg on the top. Potatoesalso require a good deal of care.
When peeled,potatoes are plainly boiled, they should be placed over the fire after the water has been strained; the potatoes should be lightly shaken to allow the moisture to steam out. This makes them mealy and more palatable. Potatoes which have been baked in their skins should be pricked when tender, or the skins becracked in some way, otherwise they very soon become sodden.
A very palatable way of serving potatoes, is to peel them and bake them in a tin with a littleoil or butter, or vege-butter; they should be turned occasionally, in order that they should brown evenly. This is not a very hygienic way of preparing potatoes. From a health point of view they are best baked in their skins, or steamed with or without the skins.
A good many vegetables may be steamed with advantage; for instance, cabbage, sprouts,turnips, parsnips, swedes, Scotch kail, &c. Any way of preparing greensis better than boiling them in a large saucepanful of water and throwing this away. I may just mention that Scotch kail, after being boiled in a little water, should be treated exactly as spinach, and is most delicious in that way; an onion cooked with it greatly improves the flavour.
2 lbs. of artichokes, 1 oz. of good wheatmeal, 3/4 pint of milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices 1/2 an inch thick and place them on a dish.Make a sauce of the milk and meal with seasoning; when the sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the sauce, pour it over the artichokes, and serve.
2 lbs. ofartichokes, 3/4 pint of milk, 1 tablespoonful of good wheatmeal, 1 egg, juiceof 1/2 a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceedas in the recipe for "Celery À la Parmesan," add the cheese to the sauce, and serve the same with sauce as above.
Scrape the whiteparts of the stalks quite clean, and put them into cold water as they are done.Tie them up into bundles, and cut them all the same length. Now put them into asaucepan, cover with boiling water, add a little salt, and boil gently andsteadily for 20 to 30 minutes. Take them out of the water as soon as they aretender, and dish on to rounds of toast with the points to the middle. Serve with them rich melted butter in a tureen.
Remove the outercoarse leaves, cut the cabbage in four pieces lengthways, and well wash thepieces in salt water. The salt is added because it kills any insects which maybe present. Wash the cabbage as often as is necessary in pure water after thisto clean it and remove the salt, and then shred it up fine. Set it over the fire with 1/2 pint of water, 1 oz. of butter, a dash of pepper, and a verylittle salt. Let it cook very gently for 2 hours; when it is quite tender, the liquid can be thickened with a little fine wheatmeal; smooth this with a littlemilk, or water if milk is not handy; boil it up, and serve.
Scrub and washas many carrots as are required. Cook them in a little water or steam themntil quite tender, then slice them and place them in a saucepan. Make a whitesauce as directed in the recipe for "Onions and white sauce," and stir into it a handful of finely-chopped parsley. Pour the sauce over the carrots, and let them simmer for ten minutes. Serve very hot with bakedpotatoes.
Trim the cauliflower, cutting away only the bad and bruised leaves and the coarse partof the stalk. Put it into salt water to force out any insects in the cauliflower. After soaking, wash it well in fresh water and boil quickly untiltender, and serve with white sauce.
2 heads ofcelery, 1/2 pint of milk, 1 oz. of butter, 1 egg, 1 cupful of breadcrumbs,pepper and salt to taste. Cut up the celery into pieces, boil it in water for10 minutes; drain it and put it into the stewpan with the milk, 1/2 oz. butter,pepper and salt. Simmer the celery gently until tender, put it aside to cool alittle, and add the egg well beaten. Butter a shallow dish, strew it well withsome of the breadcrumbs, and pour in the celery, sprinkle the rest of the breadcrumbs over the top, put the butter over it in little bits, and bake the celery until brown.
Prepare the celery as in previous recipe, leaving it in long pieces, and place it in avegetable steamer, which consists of a large saucepan over which is fitted aperforated top. Add a little pepper and salt, and let the celery steam for1-1/2 hours. For the sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonfulof good cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boilthe milk with the butter, thicken it with the cornflour smoothed first with aspoonful of water, and last add the grated cheese and seasoning; let the saucesimmer, stirring it until the cheese is dissolved. Have ready some a good plainrusks on a flat dish, place the celery on it, pour the sauce over, and servevery hot.
2 or 3 heads ofcelery (according to quantity required), 2 oz. of butter, 1 dessertspoonful offlour, 1/2 pint of milk, pepper and salt to taste. Remove the outer hard piecesfrom the celery, saving them for flavouring soups or sauces; wash well and cutup in pieces about 3 inches long. Set over the fire with 1/2 pint of water, the butter and seasoning. Let cook gently until the celery isquite tender, which will take about 1 hour; add the thickening and the milk.Let all gently simmer for a few minutes, and serve.
Remove thecoarse part of the green stalks of the leeks. If the leeks are gritty cut them right through and wash them well, and if necessary use a brush to get out the sand. Tie the leeks in bunches and steam them until tender, which will takeabout 1-1/2 hours. Make a white sauce as for the cauliflower. Put the leeks onpieces of dry toast on a flat dish, pour the sauce over them, and serve.
1 lb. ofmushrooms, 1 oz. of butter, 1/2 pint of water, 1/2 teaspoonful of herbs, 1/2saltspoonful of nutmeg, pepper and salt to taste, juice of 1/2 a lemon, theyolk of 1 egg, 1 dessertspoonful of good cornflour. Peel and clean themushrooms, and wash them in water with a dash of vinegar in it. Wipe them drywith a cloth; have the water and butter ready in a saucepan with the herbs, andseasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the cornflour, then stir in the yolk of egg with the lemon juice, and serve.
1 lb. of Spanishonions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the butter in a frying-pan,slice the onions, and fry them for 10 or 15 minutes, beat the eggs, add them tothe onions, season with pepper and salt, and fry the whole a light brown onboth sides.
2 lbs. ofonions, 2 oz. of butter, vege-butter, or oil, pepper and salt to taste. Peeland slice the onions, and fry them a nice brown in the butter. Then add enoughwater to make gravy, add pepper and salt, and stew the onions for 20 minutes.Eat with wholemeal toast. This is very savoury, and is much liked.
Peel as manyonions as are required, making an incision crossways on the top, and put in abaking-dish with 1/2 oz. of butter on each large onion, or half that quantityon small ones; dust them over with pepper and salt, and bake them for 3 hours.Keep them covered for 2 hours, and let them brown after that. Baste the onionsfrom time to time with the butter.
Scotch kail isbest after there has been frost on it. Wash the kail, and cut away the coarsestalks, boil it for 1-1/2 to 2 hours in a small quantity of water, adding achopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the kail was cooked put a piece of butter; melt it, and stirinto it 1 tablespoonful of good wheatmeal, and brown it very slightly. Then addsome of the drained-off kail wafer and stir it smooth with the browned flour.Return the chopped Scotch kail to the saucepan, add pepper and salt to taste;let it cook for a minute, and serve.
Wash the spinachthoroughly, and set it over the fire in a saucepan without any water, as enoughwater will boil out of the spinach to cook it. Heat it gently at first,stirring it a few times to prevent it burning, until enough water has boiledout of the spinach to prevent it from catching. Let the spinach cook 20minutes, then strain it through a colander, pressing the water out with awooden spoon or plate. Put a piece of butter in the saucepan in which thespinach was cooked; when melted, stir into it a spoonful of good wheatmeal, andkeep stirring the meal and butter for 1 minute over the fire.
Return thespinach to the saucepan, mix it well with the butter and meal, and add as muchof the strained-off water as is necessary to moisten it; add pepper and salt totaste, and a little lemon juice. Let the spinach heat well through beforeserving. Have ready 1 or 2 hard-boiled eggs cut in slices, and decorate the spinach with them. Use 1 oz. of butter, an even tablespoonful of the meal, andthe juice of 1/2 a lemon to 4 lbs. of spinach.
Peel and washthe turnips, and steam them until tender. Mash them up in a saucepan over thefire, mixing with them 1 oz. of butter. Pile the mashed turnips on a flat dish,and pour a white sauce over them.
A plateful ofmashed potatoes, 2 lbs. of spinach well cooked and chopped, 3 hard-boiled eggs,1 oz. of butter. Fry the mashed potatoes a nice brown in the butter, then placeit on a dish in the shape of a ring. Inside this spread the spinach, and placethe eggs, shelled, on the top of this. Serve as hot as possible.
3 fair-sizedpotatoes, 1 egg, 2 tablespoonfuls of good wheatmeal, pepper and salt to taste,and a pinch of nutmeg. Peel, wash, and grate the raw potatoes; beat up the eggand mix it with the potatoes, flour, and seasoning. Beat all well together, andfry the mixture like pancakes in oil or butter.
6 oz. of mashedpotatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter. Grate the rind of the lemons and pound it well with the sugar in a mortar, add the potatoes veryfinely mashed; oil the butter and mix this and the lemon juice with the rest ofthe ingredients; when all is very thoroughly mixed, fill the mixture in a jarand keep closely covered.
1 lb. of mashedpotatoes, 4 oz. of grated cheese, 1 oz. of butter, 2 eggs, some bread raspings,2 tablespoonfuls of good wheatmeal, 1/2 a teaspoonful of mustard, pepper andsalt to taste. Melt the butter and mix it with the mashed potatoes, add the cheese,flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all well, andform the mixture into cakes. Beat up the second egg, turn the cakes into thebeaten egg and raspings, and fry them in oil or butter until brown. Serve withtomato sauce and green vegetables.
1/2 lb. of hotmashed potatoes, the yolks of 2 eggs, 1/2 a saltspoonful of nutmeg, pepper andsalt, 1 whole egg, raspings, some a good nut-oil or butter for frying. Beat the potatoes well with the yolks of the eggs and the seasoning; form the mixtureinto balls; beat the egg well, roll the balls in the egg and breadcrumbs, andfry a nice brown.
1 lb. ofpotatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of sugar, the rind andjuice of 1/2 a lemon, 1 gill of milk. Beat the butter, mix it with the mashedpotatoes, add the eggs well beaten, also the other ingredients, turn the mixture into a buttered pie-dish, and bake it 1/2 hour.
1 pint of mashedpotatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk, 1/2 a saltspoonful ofnutmeg, pepper and salt to taste, and a dessertspoonful of finely choppedparsley. Beat the butter with a fork until it creams, mix the potatoes with thebutter, whip the yolks of the eggs well with the milk, and stir in the otheringredients. Add the nutmeg, parsley, and seasoning, and last of all the whitesof the eggs, beaten to a stiff froth. The potatoes, butter, eggs, and milkshould be well beaten separately before being used, as the success of the dishdepends on this. Turn the mixture into a buttered pie-dish, and bake it for 1hour in a hot oven.
2 lbs. of coldmashed potatoes, 1 boiled Spanish onion, 1 oz. of butter, the yolk of 1 egg, alittle nutmeg, pepper and salt to taste, and a teaspoonful of powdered thyme.Chop up the onion fine, and mix it with the mashed potatoes. Warm the butterUntil melted, and add this, the yolk of egg, and the thyme. Mix all well, make the mixture into little rolls 3 inches long, brushthem over with a pastry brush dipped in a good nut-oil or hot butter and bakethem on a floured tin until brown, which will take from 10 to 20 minutes. Servewith brown sauce and vegetables.
3 teacupfuls ofmashed potatoes, 3 tablespoonfuls of good wheatmeal, 18 olives, 1 egg wellbeaten; seasoning to taste. Stone the olives and chop them up fine, mix themeal, mashed potato, olive, and egg well together, season with pepper and salt;add a little milk if necessary, make the mixture into rolls, and proceed as in"Potato Rolls."
4 medium-sizedcold boiled potatoes, 1 small onion minced very fine, 1 dessertspoonful offinely chopped parsley, oil and lemon juice, pepper and salt to taste. Slicethe potatoes, let them soak with 3 tablespoonfuls of water, mix them with the onion and parsley, and dress like any other salad. Any good salad dressing maybe used.
1-1/2 pints ofmashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of good salad oil, 1/2 ateacupful of milk, 1 teaspoonful of mustard, pepper, salt, and lemon juice totaste. Make a dressing of the oil, milk, mustard, and seasoning. Mash the yolksof the eggs and mix them with the lemon juice, and add this to the dressing.Chop the whites of the eggs up fine. Mix the mashed potatoes, dressing, andchopped whites of eggs well together. Turn the mixture into a salad bowl orglass dish, and garnish with parsley or watercress and beetroot.
1/2 pint ofmashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of good salad oil, 1dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quitefine and mix them smooth with the lemon juice, and add this to the dressing. Chopthe whites of the eggs up very fine, mix all together; turn the mixture smoothly into a salad bowl or glass dish, and garnish with watercress and beetroot.
1 pint of mashedpotato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of butter(or a good nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt. Mash thepotatoes well with one of the eggs, add seasoning, form the mixture intosausages, roll them in egg and breadcrumbs, and fry them brown.
1-1/2 lbs. ofpotatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the potatoes till tender,pass them through a potato masher into a hot dish, letting the mashed potatofall lightly, and piling it up high. Slice the eggs and beetroot, and arrange alternate slices of egg and beetroot round the base of the potato snow. Brown the top with a salamander, or, if such is not handy, with a coal-shovel madered hot.
1 pint of mashedpotatoes, 1 oz. of butter, 4 tomatoes, pepper and salt, 1 tablespoonful offinely chopped parsley. Mix the butter well with the mashed potatoes, seasonwith a little pepper and salt. Butter 8 patty pans and line them with a thicklayer of potato; place 1/2 a tomato in each, with a little of the parsley and adusting of pepper and salt. Cover with mashed potatoes, and brown the pattiesin the oven.
1 pint of finelymashed potatoes, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg,pepper and salt to taste. Mix all well with the seasoning, grease some pattypans, fill them with the mixture, and bake them in a moderate oven until goldenbrown. Serve with vegetables and any savoury sauce.
Prepare potatoesas in "Milk Potatoes," leaving out the parsley; beat up, 1 egg withthe juice of 1 lemon, let the potatoes go off the boil, add the egg and lemonjuice carefully; re-heat the whole again but do not allow it to boil, to avoidthe egg curdling.
1 pint of mashedpotato, 1 large English onion, 1 oz. of butter, pepper and salt. Mince the onion very fine and fry it a golden brown in the butter, mix it well with themashed potato, and add seasoning to taste; form the mixture into cakes, flourthem well, place them in a greased baking tin, with little bits of butter onthe top of the cakes, and bake them a nice brown.
1-1/2 lbs. ofboiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1 oz. of butter pepper andsalt to taste, some Parsley. Mash the potatoes and carrots together, beat the eggs well and mix them with the vegetables, add seasoning; butter a mould, fill itwith the mixture, spread the butter on the top, bake the whole for 1/2 hour,turn out, and garnish with parsley.
6 good-sizedpotatoes parboiled, 1 oz. of butter, 1 teaspoonful of curry powder, 3/4 pint ofmilk, 1 dessertspoonful of fine wheatmeal, salt and lemon juice to taste. Slicethe potatoes into a saucepan and pour the milk over them; smooth the currypowder with a little water, pour this over the potatoes, and add the butter andseasoning. Let the potatoes cook gently until soft; then thicken with the meal,which should be previously smoothed with a little milk or water. Let all simmerfor 2 or 3 minutes; add lemon juice, and serve.
To mash potatoeswell they should be drained when soft and steamed dry over the fire; then turnthem into a basin and pass them through a potato masher back into the saucepan;add a piece of butter the size of a walnut (or more according to quantity of potatoes),and a little hot milk, and mash all well through over the fire with a woodenspoon, adding hot milk as required until it is a thick, creamy mass.
1 finely choppedEnglish onion to 1 pound of potatoes, piece of butter the size of a walnut,pepper and salt to taste. Fry the onion a nice brown in the butter, taking carenot to burn it. When the potatoes have been passed through the masher back intothe saucepan, add the fried onion and seasoning and a little hot milk. Mash allwell through, and serve very hot.
Boil or steampotatoes in their skins; when soft, peel and slice them. Make a sauce of milk,thickened with a good fine wheatmeal, and season with pepper and salt. Let thepotatoes simmer in the sauce for 10 minutes. Before serving mix into the saucea spoonful of finely chopped parsley.
1 lb. ofpotatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of goodwholemeal, boil the potatoes till nearly tender; drain them and cut them inslices. Return them to the saucepan, add the milk and seasoning, and when themilk boils add the wheatmeal. Let all simmer until the potatoes are tender, addthe capers and vinegar. Then simmer a few minutes with the capers, and serve.
1-1/2 lbs. ofsmall boiled potatoes, 1 oz. of butter, 1 dessertspoonful of finely choppedonion, 3 eggs, 1 dessertspoonful of vinegar, pepper and salt to taste, 1 cloveof garlic. Slice the potatoes into the saucepan and let them stew gently for 15minutes with the butter, onion, and seasoning, shaking them occasionally toprevent burning. Rub the inside of a basin with the garlic, break the eggs intoit, beat them well with the vinegar, and pour them over the potatoes, shake thewhole well over the fire until thoroughly mixed, and serve.
6 medium-sizedboiled potatoes, 2 onions chopped fine, and fried brown, 1 breakfastcupful ofmilk, 1 oz. of butter, pepper and salt, a little a good wholemeal. Slice thepotatoes; butter a pie-dish, put into it a layer of potatoes, over thissprinkle pepper and salt, some of the onion, part of the butter, and a littlemeal. Repeat this until the dish is full, pour the milk over the whole, andbake for 1 hour.
6 largepotatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated Englishonions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1egg well beaten, piece of butter the size of a walnut, pepper and salt totaste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the insideall round. Make a stuffing of the other ingredients, adding a very little milkit the stuffing should be too dry; fill the potatoes with it, tie the halvestogether, and bake them until done. Serve with brown sauce.
6 largepotatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2 teaspoonful ofallspice, 1 dessertspoonful of sugar, pepper and salt to taste, a cupful ofbreadcrumbs. Chop the onion and apple fine and stew them (without water) withthe butter, allspice, sugar, and seasoning. When quite tender sift in enoughbreadcrumbs to make a fairly stiff paste. Scoop the potatoes out as in previousrecipe, fill them with the mixture, tie, bake the potatoes till tender, andserve them with brown sauce and vegetables.
6 large boiledpotatoes, 1-1/2 ozs. of grated Gruyère or Canadian cheese, 1 egg well beaten,pepper and salt to taste, a piece of butter the size of a walnut. Halve thepotatoes as before, scoop them out, leaving 1/2 inch of potato wall all round.Mash the scooped out potato well up with the cheese, add the egg, butter, andseasoning, also a little milk if necessary; fill the potatoes, tie themtogether, brush over with a little oiled butter, and bake them 10 to 15minutes. Serve with vegetables and white sauce.
6 large boiledpotatoes, 1 large English onion, 1/2 oz. of butter, 1 egg well beaten, pepperand salt to taste. Halve the potatoes as before, scoop out most of the softpart and mash it up. Mince the onion very finely and fry it a nice brown withthe best part of the butter, mix all up together, adding the egg and seasoning,fill the potato skins, tie the halves together, brush them over with the restof the butter (oiled), and put them in the oven until well heated through.Serve with vegetables and brown sauce.
Cut cold boiledpotatoes into slices, brush them over with oiled butter, place them on agridiron (if not handy, in a wire salad basket), and put it over a clear fire.Brown the slices on both sides.
Many people havedifficulty in getting rice cooked properly, that is having all the grainsseparate. Very often it comes to table in a soft, pulpy mass, which iscertainly not appetising. To cook it in a large saucepan full of water which isthen drained away is very wasteful, because a great deal of the goodness of therice is thrown away. The following recipe will be found to make a satisfactoryrice dish.
1 lb. of Patnarice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, andsalt to taste. Wash the rice, mix the curry with the proper quantity of water,and set the rice over the fire with it, adding the butter and seasoning. Letthe rice come to the boil slowly, and stir it a few times to prevent itsticking to the saucepan. When the rice boils, cover it with a piece ofbuttered paper, and let it cook very gently, not stirring it again. When allthe water is absorbed, serve the rice. Do not allow it to get very soft; therice will take from 15 to 20 minutes' cooking only.
1/2 lb. of Patnarice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter.Wash the rice; mix 1 pint of cold water with the curry powder, put this over thefire with the rice, butter, and salt. Cover the rice with a piece of butteredpaper and let it simmer gently until the water is absorbed. This will takeabout 20 minutes. Rice cooked this way will have all the grains separate. Forthe tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepperand salt. Wash the tomatoes and place them in a flat tin with a few spoonfulsof water; dust them with pepper and salt, and place little bits of butter oneach tomato. Bake them from 15 to 20 minutes, according to the size of thetomatoes and the heat of the oven. Place the rice in the centre of a hot flatdish, put the tomatoes round it, pour the liquid over the rice, and serve.
6 onions, 6tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 1-1/2 cupfuls ofrice, butter. Fry the onions and tomatoes in butter until well browned, thenplace them with the seasoning into the cold stock, and add the rice. When allhave boiled slowly for 20 minutes, the rice should have absorbed the stock.Serve with cheese grated over.
1 teacupful ofrice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, 1/2teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slicethe onions and tomatoes and fry them in the butter for 15 minutes; place therice over the fire with 1 pint of water; add the onions, tomatoes, herbs, andseasoning, and let all cook until the rice is quite soft; serve in a vegetabledish with the grated cheese sprinkled over.
Boil wholeonions in water until done quite through, remove them from the water, and putin it washed rice with a little pepper, salt, and butter.When done, serve with the onions and eat with a green vegetable.
Boil the rice asabove; stew Egyptian lentils with chopped onions, pepper, salt, and a littlebutter, until well done. Put the rice on a dish, pour over the stewed onionsand lentils, serve, and eat with green vegetables.
1breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or othercheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boilthe rice with water as above, then add the cheese, butter, saffron, andseasoning; mix all well, and serve.
1 lb. of goodrice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and setit over the fire with 1 quart of cold water, the butter and salt. Let it cometo the boil gently, stirring it a little to prevent the rice from sticking tothe saucepan. When the rice boils, set it on the side and let it just simmer.It will be sufficiently cooked in 15 to 20 minutes and each grain will beseparate. Rice should not be cooked too soft, only just cooked through.
1/2 lb. of Patnarice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1teacupful of raspings, a good 's oil for frying. Boil the rice in the milkuntil soft, and turn it out to get quite cold. Meanwhile chop the onions upfine and fry them brown in the butter. Form the cold rice into balls, and withthe thumb of the right hand hollow them sufficiently to admit of theirreceiving a stuffing of fried onions, close them again carefully, dip them inthe eggs beaten up and then in the raspings, and fry them in boiling oil alight brown. Serve with gravy. There are various stuffings which can be usedinstead of the onions - fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c.
Macaroni is oneof the most nutritious farinaceous foods. It is made from Italian wheat, whichcontains more flesh-forming matter than butcher's meat. In the manufacture ofmacaroni some of the bran is removed from the flour, but the meal left is stillvery rich in flesh-forming matter. As the coarser particles of the bran havebeen taken away, macaroni is slightly constipating, and must therefore alwaysbe eaten with green vegetables, onions, or fruit. Macaroni should always beboiled before being made into various dishes. It may be cooked in plain water,or in milk and water; a little salt may be added by those who use it, and careshould be taken to use just enough water to cook it in, so that when themacaroni is done, little or no fluid may be left, but if any does remain itshould be saved for sauce, stock for soup, &c., as it contains valuablenutritive material. Macaroni takes from 20 minutes to 1 hour to cook, accordingto the kind used. That which is slightly yellow is to be preferred to thewhite, as the latter is usually poorer than the former in mineral salts andflesh-forming substances. From 2 to 4 oz. may be regarded as the amount to beallowed at a meal for grown-up persons.
A very simplenourishing and satisfying meal can be made from macaroni plainly boiled; it maybe eaten with any kind of vegetables, or baked potatoes, or fried onions, andif desired, with grated cheese, onion, caper, or parsley sauce.
4 oz. of boiledmacaroni, 4 oz. of good wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely choppedonion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful offinely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg,pepper and salt to taste. Cut the macaroni in small pieces. Make a batter ofthe milk, eggs, and meal, mix into it all the other ingredients, pour it into abuttered pie-dish, cut up the butter in pieces and spread them on the top. Bakethe savoury for 1 to 1-1/2 hours.
1/2 lb. ofmacaroni, 8 oz. of grated cheese, some breadcrumbs, pepper and salt to taste,and 1 oz. of butter. Boil the macaroni in slightly salted water until soft.Then place a layer of it in a pie-dish, sprinkle some of the grated cheese overit, dust with pepper, and repeat the layers of macaroni and cheese, finishingwith a sprinkling of cheese, and the breadcrumbs. Cut the butter in pieces, andplace them here and there on the top. Bake it in a moderately hot oven untilbrown. Eat with vegetables and tomato sauce. For those who have a weakdigestion plain boiled macaroni with grated cheese added at table is better andlighter. Macaroni requires from 25 minutes to 1/2 an hour cooking. The Genoamacaroni takes longer, the thin spaghetti kind is done in from 15 to 20minutes, and vermicelli and Italian paste are done in a few minutes. Macaronishould be thrown into boiling water and be kept boiling, as the pipes or piecesotherwise stick together. The Italian paste is mostly used as an addition inclear soup.
1/2 lb. ofspaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of grated cheese, 1tablespoonful of finely chopped parsley, pepper and salt to taste. Boil themacaroni till tender in 2 pints of water, to which the butter has been added.When soft add seasoning, the cheese, and the parsley. Beat the eggs well in thedish in which the macaroni is to be served, pour over the mixture of macaroniand other ingredients, mix all well with the eggs, and serve. If neitherspaghetti nor vermicelli are handy, use Naples macaroni.
6 oz. ofmacaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of milk, 1 teaspoonfulof good cornflour, pepper and salt to taste. Boil the macaroni until tender inonly as much water as it will absorb. Make a sauce of the milk, cornflour, andcheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroniin a pie-dish, pour the sauce over it, grate some more cheese over the top, andlet the macaroni brown in the oven.
1/2 lb. of stalecrusts of good wholemeal bread, 4 onions, 2 turnips, 1 stick of celery, 1 oz.of butter, 1/2 oz. of finely chopped parsley, 8 pints of water, 1/2 pint ofmilk. Soak the crusts in the water for 2 hours before they are put over thefire. Cut up into small dice the vegetables; add them to the bread with thebutter and pepper and salt to taste. Allow all to simmer gently for 1 hour,then rub the soup through a sieve, return it to the saucepan, add the milk andparsley, and, if the flavour is liked, a little grated nutmeg; boil the soup upand serve at once.
1 lb. of haricotbeans, 1/2 lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1teaspoonful of mixed herbs, 1/2 oz. of parsley, 1 oz. of butter, 2 quarts ofwater, pepper and salt to taste. Cut up the vegetables and set them to boil inthe water with the haricot beans (which should have been steeped over night incold water), adding the butter, herbs, and seasoning. Cook all very gently for3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rubthe soup through a sieve, adding more water if needed; return it to thesaucepan, add the parsley chopped up finely, boil it up and serve.
8 oz. of pearlbarley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme, 1 dessertspoonful offinely chopped parsley, 3-1/2 pints of water, 1/2 pint of milk, 1 oz. ofbutter. Pick and wash the barley, chop up the onions, slice the potatoes. Boilthe whole gently for 4 hours with the water, adding the butter, thyme, pepperand salt to taste. When the barley is quite soft, add the milk and parsley,boil the soup up, and serve.
1 fair-sizedcabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste,1/2 saltspoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of goodwheatmeal. After preparing and washing the cabbage, shred up very fine, chop upthe onion, set these two in a saucepan over the fire with 1 quart of water, thebutter and seasoning, and let all cook gently for 1 hour, or longer it thevegetables are not quite tender. Add the milk and thickening when thevegetables are thoroughly tender, and let all simmer gently for 10 minutes;serve with little squares of toasted or fried bread, or a good plain rusks.
1 medium-sizedcabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of milk and water equalparts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley,and 2 blades of mace, and 1 dessertspoonful of good wheatmeal. Wash the cabbageand shred it finely, peel the potatoes and cut them into small dice; boil thevegetables in the milk and water until quite tender,adding the mace, butter, and seasoning. When quite soft, rub the wheatmealsmooth with a little water, let it simmer with the soup for 5 minutes, add theparsley, and serve.
2 pints ofwater, 1 pint of milk, 1 large tablespoonful of capers, 1/2 lemon, 2 eggs,1-1/2 oz. of good wheatmeal, 1/2 oz. of butter, pepper and salt to taste. Boilthe milk and water and butter, with seasoning to taste; thicken it with thewheatmeal rubbed smooth with a little milk. Chop up the capers, add them andlet the soup cook gently for 10 minutes; take it off the fire, beat up the eggsand add them carefully, that they may not curdle; at the last add the juice of thehalf lemon, re-heat the soup without allowing it to boil, and serve.
4 good-sizedcarrots, 1 head of celery, 1 onion, 3 oz. of good wholemeal bread withoutcrust, 1 oz. of butter, pepper and salt, and 1 blade of mace. Wash, scrape, andcut the carrots into dice. Prepare and cut up the onions and celery. Set thevegetables over the fire with 3 pints of water, adding the mace and seasoning.Let all cook until quite soft, which will probably be in 1-1/2 hours. If thecarrots are old, they will take longer cooking. When the vegetables are tender,rub all through a sieve, return the soup to the saucepan, add the butter, allowit to boil up, and serve with sippets of toast.
4 good-sizedcarrots, 1 small head of celery, 1 fair-sized onion, 1 turnip, 3 oz. ofbreadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste.Scrape and wash the vegetables, and cut them up small; set them over the firewith 3 pints of water, the butter, bread, and mace. Let all boil together,until the vegetables are quite tender, and then rub them through a sieve.Return the mixture to the saucepan, season with pepper and salt, and if toothick add water to the soup, which should be as thick as cream, boil the soupup, and serve.
1 medium-sizedcauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2 oz. of good wheatmeal,pepper and salt to taste, a little nutmeg, and the juice of a lemon. Preparethe cauliflower by washing and breaking it into pieces, keeping the flowers whole,and boil in 1-1/2 pints of water, adding the butter, nutmeg, and seasoning.When the cauliflower is quite tender add the milk, boil it up, and thicken thesoup with the wheatmeal, which should first be smoothed with a little coldwater. Lastly, add the lemon juice, and serve the soup with sippets of toast.
1 lb. each ofartichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, andpepper and salt to taste. Peel, wash, and cut into dice the artichokes,potatoes, and onion. Cook them until tender in 1 quart of water with the butterand seasoning. When the vegetables are tender rub them through a sieve. Returnthe liquid to the saucepan, add the milk, and boil the soup up again. Add waterif the soup is too thick. Serve with a good plain rusks, or small dice of breadfried crisp in butter or vege-butter.
1 large head ofcelery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and saltto taste, and 1 blade of mace. Chop the onion and fry it brown in the butter ora good vege-butter in the saucepan in which the soup isto be made. When brown, add 4 pints of water, the celery washed and cut intopieces, the mace, the pepper and salt. Let all cook until the celery is quitesoft, then drain the liquid from the vegetables. Return it to the saucepan,boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let thesoup cook until this is quite soft, and serve with sippets of crisp toast, or agood plain rusks.
1 large Spanishonion, 1 teaspoonful of mixed herbs, 1/2 head of celery, 1-1/2 oz. butter, 1carrot, 1 turnip, and pepper and salt to taste. Chop the onion up fine, and fryit brown in the butter, in the saucepan in which the soup is to be made, andadd 5 pints of water. Prepare and cut into small pieces the carrot, turnip, andcelery; add these, the nutmeg, herbs, and pepper and salt to the water, withthe fried onions. When the vegetables are tender drain the liquid; return it tothe saucepan, and boil the soup up.
2 large Englishonions, 1 teaspoonful of herbs, 1/2 teaspoonful of nutmeg, 1 carrot, 1 turnip,pepper and salt to taste, 1 oz. of butter, 3 pints of water. Chop up finely theonions and fry them brown in the butter in the saucepan in which the soup is tobe made; add the water. Cut up in thin slices the carrot and turnip, add these,with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour,drain the liquid, return it to the saucepan, and when boiling add the dumplingsprepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepperand salt to taste. Beat the eggs well, mix them with the soup, and season themixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in apan with boiling water, and let the mixture thicken. Then cut off little lumpswith a spoon, and throw these into the soup and boil up before serving.
2 cocoanutsgrated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, thejuice of a lemon, 2 eggs, 1 oz. of good wheatmeal, pepper and salt to taste.Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Letit cook gently for an hour; strain the mixture through a sieve and then returnthe soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,add it to the soup and let it boil up before serving; let it simmer for 5minutes, and serve with a little plain boiled rice.
1breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2 oz. ofbutter, 1/2 oz. of finely chopped parsley, 1 oz. of eschalots, seasoning totaste. Steep the wheat over night in the water and boil it in the same waterfor 3 hours, add the butter, the eschalots, chopped up very fine, and pepperand salt. Let the whole simmer very gently for another 1/2 hour, add the milkand parsley, boil the soup up once more, and serve.
1 dozen leeks,1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt totaste, and the juice of a lemon (this last may be omitted if not liked).Prepare the leeks as in the previous recipe, cut them into pieces about an inchlong. Peel and wash the potatoes and cut them into dice. Set the vegetablesover the fire with 1 quart of water, and cook them until tender, which will bein about 1 hour. When soft rub all through a sieve and return the soup to thesaucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juicejust before serving. Should the soup be too thick add a little hot water. Servewith a good plain rusks.
2 bunches ofleeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and saltto taste, and the juice of a lemon. Cut off the coarse part of the green endsof the leeks, and cut the leeks lengthways, so as to be able to brush out thegrit. Wash the leeks well, and see no grit remains, then cut them in shortpieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2pints of water. When the vegetables are quite tender, rub them through a sieve.Return the mixture to the saucepan, add the butter, milk, and seasoning, andboil the soup up again. Before serving add the lemon juice; serve with sippetsof toast.
1 lb. each oflentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (orthe outer pieces of a head of celery, saving the heart for table use), 1breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones, 1 oz. of butter,pepper and salt to taste. Chop the onion up roughly, and fry it in the butteruntil beginning to brown. Pick and wash the lentils, and set them over the firewith 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash,and cut up the potatoes, prepare the celery, cut it into small pieces, and addall to the lentils. When they are nearly soft add the tomatoes. When all theingredients are quite tender rub them through a sieve. Return the soup to thesaucepan, add pepper and salt, and more water if the soup is too thick. Servewith sippets of toast.
6 oz. of cold boiledmacaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of tomatoes, 1/4 lb. ofmushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste.Wash, prepare, and cut up the vegetables in small pieces. Cover them with waterand stew them until tender, adding the butter and seasoning. When tender addthe macaroni cut into finger lengths, and the cheese.
2 onions, 2turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfulsof good wheatmeal, pepper and salt to taste. Chop up the vegetables and boilthem in the water until quite tender. Rub them through a sieve, return thewhole to the saucepan, add pepper and salt, rub the wheatmeal smooth in themilk, let the soup simmer for 5 minutes, and serve.
1-1/2 pints ofmilk, 1 egg, 1 tablespoonful of good wheatmeal, 1-1/2 oz. of sultanas, sugar totaste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the restof the milk and mix the wheatmeal smooth with it; stir this into the boilingmilk, add the sultanas, and let the soup simmer for 10 minutes.
6 oz. of coarseoatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz.of butter, and pepper and salt. Wash and cut the vegetables up small, set themover the fire with 2 quarts of water. When boiling, stir in the oatmeal andallow all to cook gently for 2 hours. Rub the mixture well through a sieve,adding hot water it necessary. Return the soup to the saucepan, add the butterand pepper and salt, and let it boil up. The soup should be of a smooth, creamyconsistency. Serve with sippets of toast or a good plain rusks.
2 lbs. ofpotatoes, 1/2 stick of celery or the outer stalks of a head of celery, savingthe heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. ofbutter, a heaped up tablespoonful of finely chopped parsley, and pepper andsalt to taste. Peel, wash, and cut in pieces the potatoes, peel and choproughly the onion, prepare and cut in small pieces the celery. Cook thevegetables in three pints of water until they are quitesoft. Rub them through a sieve, return the fluid mixture to the saucepan; addthe milk, butter, and seasoning, and boil the soup up again; if too thick addmore water. Mix the parsley in the soup just before serving.
1/2 lb. onions,3 oz. grated cheese, 2 oz. butter, some squares of good wholemeal bread, pepperand salt to taste. Peel and chop the onions, and fry them a nice brown in thebutter. When brown add to it the cheese and 3 pints of water. Boil all uptogether and season to taste. Place the bread in the tureen, pour the boilingsoup over it, and serve.
3 parsnips, 1onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of milk, 1 quart of water,1 tablespoonful of good wheatmeal, 1 tablespoonful of vinegar, pepper and salt.Scrape the parsnips and cut them up finely, cut up the celery and onion, andset the vegetables over the fire with the water, butter, and pepper and salt totaste: when they are quite tender rub them through a sieve. Return the soup tothe saucepan, add the milk and the thickening, boil up for five minutes, andbefore serving add the vinegar. This latter may be left out if preferred.
1 lb. of splitpeas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion,1 carrot, 1 turnip, 1/2 head of celery or a whole small one, 1 oz. of butter,pepper and salt to taste, Pick and wash the peas, and set them to boil in 2quarts of water. Add the potatoes and the other vegetables, previously preparedand cut into small pieces, the butter and seasoning. When all the ingredientsare soft, rub them through a sieve and return them to the saucepan. If the soupis too thick, add more water. Boil it up, and serve with fresh chopped mint, orfried dice of good wholemeal bread. Allow 3 to 4 hours for the soup.
This is made bythe Scottish peasant in this way. He puts some pea flour into a basin, andpours boiling water over it, at the same time stirring and thoroughly mixingthe meal and water together. When mixed he adds a little salt, pepper, andbutter, and eats it with or without oatcake.
4 onions, 4tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale a good wholemeal bread, 1quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and saltto taste. Slice the onions and fry them until brown, add the tomatoes skinnedand sliced, the water, herbs, and pepper and salt, and let the whole boilgently for 1 hour. Cut up the bread into dice, and put it into the tureen, pourthe soup over it, cover, and let it stand for 10 minutes to allow the bread tosoak; sprinkle the cheese over before serving.
3 oz. of rice, 4oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter,pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water,with the butter and seasoning. When quite soft, add the tomato juice and thecheese; stir until the soup boils and the cheese is dissolved, and serve. Iftoo much of the water has boiled away, add a little more.
2 oz. of rice, 1breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz.of butter. Boil the rice in the water for 10 minutes, add the peas, the butterand pepper and salt to taste. Let it cook until the rice and peas are tender,add the milk and boil the soup up before serving.
4 onions, 3 oz.of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop theonions up very finely, and fry them with the butter until slightly browned; addthe rice, seasoning, and water, and let the whole cook gently until quite soft.A tablespoonful of finely chopped parsley may be added.
4 largepotatoes, 1 pint of clear tomato juice (from tinned tomatoes), 1 pint of milk,1 pint of water, 2 eggs, 1 oz. of butter, seasoning to taste. Boil the potatoesin their skins; when tender peel and pass them through a potato masher. Put thepotatoes into a saucepan with the butter, tomato juice, and water, addingpepper and salt to taste. Allow the soup to simmer for 10 minutes, then add themilk; boil up again, remove the saucepan to the cool side of the stove and stirin the eggs well beaten. Serve at once with sippets of toast, or a good plainrusks.
1-1/2 lbs. ofFrench beans or scarlet runners, 1 onion, 1 carrot, 1 stick of celery, 1/2 oz.of butter, 1 teaspoonful of thyme, 2 quarts of water, pepper and salt to taste,and 2 oz. of good wheatmeal. String the beans and break them up in smallpieces, cut up the other vegetables and add them to the water, which should beboiling; add also the butter and pepper and salt. Allow all to cook untilthoroughly tender, then rub through a sieve. Return the soup to the saucepan(adding more water if it has boiled away much), and thicken it with thewheatmeal; let it simmer for 5 minutes, and serve with fried sippets of bread.
1/2 lb. ofsorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and salt, 3 pints ofwater. Pick, wash, and dice the sorrel, peel and cut up in slices thepotatoes, and set both over the fire with the water, butter, and seasoning totaste; when the potatoes are quite tender, pass the soup through a sieve. Servewith sippets of toast.
1 lb. of sorrel,1 large Spanish onion, 3 pints of water, 1 oz. of butter, pepper and salt totaste, 1/2 lb. of good wholemeal bread cut into small dice. Pick, wash, andchop up the sorrel, chop up the onion, and boil both with the water, butter,pepper, and salt until the onion is quite tender. Place the bread in thesoup-tureen and pour the soup over it. Cover it up, and let the bread soak fora few minutes before serving.
1 lb. of sorrel,1 oz. of butter, 2 tablespoonfuls of good wheatmeal, 2 quarts of water, pepperand salt, 2 eggs. Pick and wash the sorrel and drain the water. Set it over thefire with the butter and stew for 5 minutes, add the wheatmeal, and stir itwith the sorrel for 5 minutes; add the water, pepper and salt to taste, and letthe soup simmer for 1/2 an hour; before serving add the eggs well beaten, butdo not allow them to boil, as this would make them curdle; serve with sippetsof toast.
3 pints ofchestnuts peeled and skinned, 2 Spanish onions, 6 potatoes, 2 turnips cut up indice, 1 teaspoonful of thyme, 1 dessertspoonful of vinegar, 2 oz. of gratedcheese, 1 oz. of butter, 2 quarts of water, pepper andsalt to taste. Boil the chestnuts and vegetables gently until quite tender,which will take 1-1/2 hours. Rub them through a sieve and return the soup tothe saucepan; add the butter; vinegar, and pepper and salt to taste. Let itboil 10 minutes, and sift in the cheese before serving.
2 lbs. ofspinach, 1 chopped up onion, 1 oz. of butter, 1 pint of milk, the juice of 1lemon, 1-1/2 oz. of good wheatmeal, and pepper and salt to taste. This willmake about 3 pints of soup. Wash the spinach well, and cook it in 1 pint ofwater with the onion and seasoning. When the spinach is quite soft, rub all througha sieve. Mix the wheatmeal with the melted butter as in the previous recipe,stir into it the spinach, add the milk; boil all up, and add the lemon juicelast of all. If the soup is too thick, add a little water.
2 carrots, 1turnip, 1/2 head celery, 10 small spring onions, 1 tea-cup of cauliflower cutinto little branches, heart of small white cabbage lettuce, small handful ofsorrel, 1 leaf each of chervil and of tarragon, 1/4 pint of peas, 1/4 pintasparagus points, 1/4 pint croutons, 1 quart of water. Cut the carrots andturnip into small rounds, or to shape; add them with the chopped-up celery,whole onions, and cauliflower, to a quart of water, and bring to the boil;simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round pieces,and add them with the leaf of chervil and tarragon to the soup, together with 1teaspoonful of sugar. When all is quite tender add the peas and asparaguspoints, freshly cooked; serve with croutons.
1 cucumber, 2cabbage lettuces, 1 onion, small handful of spinach, a piece of mint, 1 pintshelled peas, 2 oz. butter. Wash and cut up the lettuces, also cut up thecucumber and onion, put them into a stewpan, together with 1/2 pint of peas,the mint, and butter. Cover with about 1 quart of cold water, bring to theboil, and simmer gently for 3 hours. Then strain off the liquid and pass thevegetables through a sieve. Add them to the liquid again, and set on the fire.Season and add 1/2 pint green peas previously boiled.
4 oz. of groundalmonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades ofmace, pepper and salt. Let the almonds and mace simmer in the water and milkfor 1/2 of an hour, remove the mace, add pepper and salt to taste, and thevermicelli. Let the soup cook gently until the vermicelli is soft, and serve.
2 oz. oftapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful of herbs, 1 bladeof mace, 1 oz. of butter, pepper and salt to taste, and 3 pints of water. Peel,wash, and cut up finely the vegetables and stew them in the butter for 10minutes. Add the water, the tomatoes skinned and cut in slices, the herbs andseasoning to taste; when the soup is boiling, sprinkle in the tapioca, let allcook until quite tender, pass the soup through a sieve, return it to thesaucepan, and boil it up before serving.
2 large turnips,2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz.butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables withcold water and allow them to boil from 2 to 3 hours, then rubthrough a sieve and add butter and milk. It too thick, add more milk. Boil upand serve.
1 medium-sizedmarrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of goodwheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and saltto taste. Remove the pips from the marrow, cut it into pieces, chop up fine theonions, and cook the vegetables for 20 minutes, adding the butter, pepper, andsalt. Rub through a sieve, return the soup to the saucepan, rub the finewheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5minutes, and add the parsley before serving.
1 tin oftomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2 small ones, 2 oz.of butter, pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (thesemay be left out it desired). Peel the onion and chop it up roughly. Fry itbrown with the butter in the saucepan in which the soup should be made. Whenthe onion is browned add the tomatoes (the fresh ones should be sliced), thebay leaves and 3 pints of water; let all cook together for 1/2 an hour. Thendrain the liquid through a strainer or sieve without rubbing anything through;return the soup to the saucepan, add seasoning and the vermicelli, and allowthe soup to cook until the vermicelli is soft, which will take from 5 to 10minutes.
1-1/2 lbs. oftomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3 pints of water (only 2 iftinned tomatoes are used), 2 oz. of rice, 1 large onion, 1 teaspoonful ofherbs, pepper and salt to taste. Cut the tomatoes into slices, dice the onion,and let them cook with the water for about 20 minutes. Strain the mixture,return the liquid to the saucepan, and add the other ingredients and seasoning.Let the soup cook gently until the rice is tender.
Eggs are a boonto cooks, especially when dishes are wanted quickly. They enter into a greatmany savoury and sweet dishes, and few cakes are made without them. They can beprepared in a great variety of ways. Eggs are a good food when taken inmoderation. As they are a highly nutritious article of food, they should not beindulged in too freely. Eggs contain both muscle and bone-forming material, infact everything required for building up the organism of the young bird. Thechemical composition of hen's and duck's eggs are as follows: -
Hen's egg. Duck's egg.
Water ........ 74.22 71.11
Nitrogen ..... 12.55 12.24
Fat .......... 12.11 15.49
Mineral matter 1.12 1.16
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100.00 100.00
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Eggs take a longtime to digest if hard boiled. All the fat of the egg is contained in the yolk,but the white of the egg is pure albumen (or nitrogen) and water. Eggs are mosteasily digested raw or very lightly boiled, and best cooked thus for people whoare ill. The best way of lightly boiling an egg is to put it in boiling water,set the basin or saucepan on the side of the stove, and let it stand just offthe boil for five or six minutes. Eggs often crack when they are put intoenough boiling water to well cover them, owing to the sudden expansion of thecontents. If they are not covered with water there is less danger of themcracking. One can easily tell stale eggs from fresh ones by holding them up toa strong light. A fresh egg looks clear and transparent, whilst stale ones lookcloudy and opaque. There are various ways of preserving eggs for the winter;one of the best is by using the a good egg preservative. Another very good wayis to have stands made with holes which will hold the eggs. Keep these standsin an airy place in a good current of fresh air, and every week turn the eggs,so that one week they stand the pointed end down, next week the rounded enddown.
4 eggs, 4apples, 2 oz. of castor sugar (or more if the apples are very sour), 1 gill ofnew milk or half milk and half cream, 1 oz. of good cornflour, and the juice of1 lemon. Pare, cut up, and stew the apples with the sugar and lemon juice untilthey are reduced to a pulp. Beat them quite smooth, and return them to thestewpan. Smooth the cornflour with the milk, and mix it with the apples, andstir until it boils; then turn the mixture into a basin to cool. Separate theyolks from the whites of the eggs; beat the yolks well, and mix them with theapple mixture. Whisk the whites to a stiff froth, mix them lightly with therest, and pour the whole into a buttered Soufflé tin. Bake for 20 minutes in amoderately hot oven, and serve at once.
8 oz. ofParmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of good wheatmeal, 1gill of milk, 1 oz. of butter, mustard, pepper, and salt to taste. Melt thebutter in a saucepan, stir in the wheatmeal, season with mustard, pepper, andsalt. Pour in the milk, and stir until the mixture is set and comes away fromthe sides of the saucepan. Turn into a basin, and let the mixture cool. Gratethe cheese and stir it in; separate the yolks of the eggs from the whites, and dropthe yolks of the eggs, one by one, into the mixture, beating all well. Whip the whites of the eggs to a stiff froth, mix it lightlywith the other ingredients; turn the mixture into a buttered Soufflé tin, andbake the Soufflé for 15 minutes.
5 eggs, 2 oz. ofbutter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb ofthe bread, and vanilla essence to taste. Cream the butter, and stir into itgradually the yolks of the eggs, the sugar, and chocolate. Previously soak thebread in milk or water. Squeeze it dry, and add to it the other ingredients.Add vanilla and the whites of the eggs whipped to a stiff froth, and pour themixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serveimmediately. If the Soufflé is baked in a cake tin, a serviette should bepinned round it before serving.
6 hard-boiledeggs, 1 medium-sized English onion, 1 cooking apple, 1 teaspoonful of currypowder, 1 dessertspoonful of good wheatmeal, 1 oz. of butter, and salt totaste. Prepare the onion and apple, chop them very fine, and fry them in thebutter in a stewpan until brown. Add 1/2 pint of water and a little salt.Smooth the curry and wheatmeal with a little cold water, and thicken the saucewith it. Let it simmer for 10 minutes, then rub through a sieve. Return thesauce to the stewpan, shell the eggs, and heat them up in the sauce; serve veryhot on a flat dish.
6 eggs, 1teacupful of milk, thickened with 1 dessertspoonful of good wheatmeal, 2 oz. ofgrated cheese, pepper and salt to taste. Butter a pie-dish, pour into it thethickened milk, break the eggs over it, sprinkle the cheese over them, andseason to taste. Bake in a moderate oven until the eggs are just set.
To each egg 1/2its weight in grated cheese and a 1/2 oz. of butter (if only 1 egg is prepared1/2 oz. of butter must be used); mustard, pepper, and salt to taste. Whip upthe eggs, add 1 dessertspoonful of water for each egg, as in the previousrecipe; mix in the cheese, a little made mustard, and pepper and salt.
Heat the butterin a frying-pan or small stewpan. When hot stir in the mixture of egg andcheese. Keep stirring it with a knife, until it becomes a smooth and thickishmass. Put on hot buttered toast, and serve. This is an extremely tasty Frenchdish. The mixture, when cold, is excellent for sandwiches.
4 eggs, 1teacupful of tomato sauce, and 1/2 oz. of butter. Melt the butter in a flatdish; break the eggs carefully into it without breaking the yolks, and placethe dish on the stove until the eggs are set. Heat the tomato sauce, whichshould be well seasoned, and pour it over the eggs. Serve very hot, withsippets of good wholemeal toast.
4 eggs, 1teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper and salt, 1 oz. ofbutter. Melt the butter in a frying-pan, and cook the tomatoes in it until mostof the liquid is steamed away; set aside to cool. If fresh tomatoes are used,they should be scalded and skinned before cooking. Beat up the eggs and stirthem into the cooled tomatoes, adding seasoning to taste. Stir the eggs andtomatoes with a knife until set, then turn the mixture into a bowl to get cold,and use for sandwiches.
1 lb. of coldboiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and saltto taste. Cut the potatoes and eggs into slices, dust them with pepper andsalt, add the lemon juice, and mix all well together. Make the mayonnaise as follows;1-1/2 gills of good salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard,lemon juice, pepper, and salt to taste. Take a clean cold basin, and place init the yolks of the eggs beaten up. Drop the oil into them, drop by drop,stirring with a wooden spoon quickly all the time.
Great careshould be taken, especially in the beginning, as the eggs easily curdle whenthe oil is stirred in too fast. When the mayonnaise gets very thick addcarefully a little lemon juice to thin it down, then add again oil and lemonjuice alternately until all the oil is used up. Smooth the mustard with a little lemon juice, and stir it in last of all withsufficient pepper and salt. Taste the mayonnaise, and add lemon juice orseasoning as required.
Vinegar may beused instead of lemon juice if the latter is not conveniently had. Themayonnaise should be made in a cold room, as it may curdle if made in a hotroom. Should an accident happen, beat up another yolk of egg and start afreshwith a little fresh oil, and when going on well stir in, drop by drop, thecurdled mayonnaise. Mix part of it with the eggs and potatoes, and pour therest over the salad; garnish with watercress.
4 eggs, 1 oz. ofbutter, the juice of 1/2 a lemon, 1/2 a teacupful of cream or milk, someapricot or other jam. Melt the butter in a frying-pan. Beat the eggs, and mixwith them the cream or milk and the lemon juice. Pour the mixture into thebutter, and stir it over the fire until it thickens. Stir in some jam, and servewith lady fingers, a good rusks, or bread fried in butter.
6 hard-boiledeggs, shelled and sliced; in summer use 1 large breakfastcupful of boiled andchopped spinach; in winter Scotch kale prepared the same way; some very thinslices of bread and butter, nutmeg, pepper, and salt to taste, 1/2 pint ofmilk, and some butter. Butter a pie-dish and line it with slices of bread andbutter. Spread a layer of spinach and a layer of slices of eggs; dust withnutmeg, pepper, and salt. Repeat the layers, and finish with a layer of breadwell buttered. Pour over the whole the milk, and bake the savoury from 20 to 30minutes, or until brown.
4 eggs, 1Spanish onion, 1 oz. of butter, 1 teaspoonful of vinegar, and 2 tablespoonfulsof breadcrumbs; pepper and salt to taste. Peel and slice the onion, and fry itbrown in the butter; add the vinegar and seasoning when done. Spread the onionon a buttered dish, break the eggs over them, dust these with pepper and salt,and sprinkle with breadcrumbs. Place a few bits of butter on the top, and bakeuntil the eggs are set, which will only take a few minutes.
1 quart of milk,6 eggs, 1 tablespoonful of good cornflour, sugar to taste, a piece of vanilla 2inches long. Splice the vanilla and let it boil with the milk and sugar; smooththe cornflour with a spoonful of water, thicken the milk with it, and let itcook gently for 2 or 3 minutes; remove the vanilla.
Have ready thewhites of eggs whipped to a stiff froth, drop it in spoonfuls in the boilingmilk; let it simmer for a few minutes until the egg snow has got set, removethe snowballs with a slice, and place them in a glass dish.
Let the milkcool a little; beat up the yolks of the eggs, mix them carefully with the milk,taking care not to curdle them; stir the whole over the fire to let the eggsthicken, but do not allow it to boil. Let the mixture cool, pour the custardinto the glass dish, but not pouring it over the snow; serve when quite cold.Half the quantity will make a fair dishful.
1 largebreakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of milk, pepper andsalt to taste, 1/2 oz. of butter. Warm the cabbage with the butter and themilk; meanwhile beat up the eggs. Mix all together and season with pepper andsalt. Turn the mixture into a shallow buttered pie-dish, and bake for 20minutes. Any kind of cold vegetables mashed up can be used up this way, andwill make a nice side dish for dinner.
3 hard-boiledeggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2 tablespoonfuls ofbreadcrumbs, a little nutmeg, and pepper and salt to taste. Slice the eggs,place them on a well-buttered flat baking dish, sprinkle them thickly with thegrated cheese, and dust with nutmeg, pepper, and salt. Spread the breadcrumbsover the top, and scatter the butter in bits over the breadcrumbs. Bake untilthe breadcrumbs begin to brown.
6 eggs, 1 smallEnglish onion, a few leaves of fresh sage, or 1/2 teaspoonful of dried powderedsage, a few sprigs of Parsley, pepper and salt to taste, and some paste rolledthin, made of 6 oz. of good wheatmeal, 2 oz. of butter orvege-butter, and a little cold water. Boil the eggs for 10 minutes, set them incold water, and take off the shells.
Cut them in halflengthways, remove the yolks, and proceed as follows: Chop up the onion veryfine with the sage and parsley, and season with pepper and salt. Pound theyolks very fine, and add the onion and herbs; fill the whites of the eggs withthe mixture. Put the halves together, enclose them in paste, brush them overwith the white of egg, and bake until the pastry is done, which will take about15 minutes. Serve with vegetables and sauce.
6 hard-boiledeggs, 1/2 pint of milk, 1 oz. of butter, 1 dessertspoonful of good wheatmeal, 1dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste.Boil the milk with the butter, thicken it with the flour, smoothed previouslywith a little cold milk; season to taste. When the milk is thickened shell theeggs, cut them into quarters lengthways, and put them into the sauce. Last ofall, put in the parsley, and serve with sippets of toast laid in the bottom ofthe dish.
4 hard-boiledeggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley chopped very fine, 1 oz.of butter, pepper and salt. Stew the mushrooms in the butter, and season well;chop up the eggs and mix them with the mushrooms, adding the parsley; heat allwell through, and serve on sippets of toast.
4 eggs, 1 oz. ofgood wheatmeal, 1 oz. of butter, 6 oz. of mushrooms, pepper and salt to taste.Peel, wash, and cut in small pieces the mushrooms, and stew them in 3/4 of ateacupful of water. When the mushrooms have stewed 10 minutes, drain off theliquid, which should be a teacupful.
Melt the butterin a little saucepan, stir into it the wheatmeal, and when this is well mixedwith the butter, add the mushroom liquor, stirring the mixture well until quitesmooth and thick and coming away from the sides of the saucepan. Then stir inthe mushrooms, and turn all into a basin and let it cool a little.
Separate theyolks from the whites of the eggs, and stir each yolk separately into themixture in the basin. Season to taste. Whip up the whites of the eggs to astiff froth, and mix them lightly with the rest. Turn the mixture into abuttered pie-dish or Soufflé tin, and bake the Soufflé 15 minutes.
Unless anegg-poacher is used, eggs are best poached in a large frying-pan nearly filledwith water. A little vinegar and salt should be added to the water, as the eggswill then set more quickly. Each egg should first be broken into a separatecup, and then slipped into the rapidly boiling water; cover them up and allowthem to boil only just long enough to have the whites set, which will takeabout 2 minutes.
Quite newly laideggs take a little longer. Have ready hot buttered toast, remove the eggs fromthe water with an egg-slice, and slip them on the toast. Always have plates anddishes very hot for all kinds of egg dishes. Poached eggs are also a very niceaccompaniment to vegetables, like spinach, Scotch kale, &c., when they areserved laid on the vegetables.
2 oz. of butter,4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter andhalf sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of siftedbreadcrumbs. Cream the butter in a basin, which is done by stirring it roundthe sides of the basin until soft and creamy, when it will make a slightcrackling noise.
Stir in theyolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir inthe potatoes and breadcrumbs, and last of all the whites of the eggs whipped toa stiff froth. Turn the mixture into a well-buttered dish, and bake in amoderately hot oven from 3/4 of an hour to 1 hour.
6 eggs, 2 oz. ofgood wheatmeal, 2 oz. of butter, 2 oz. of castor sugar, the grated rind of 1/2lemon, 1/2 pint of milk, 3 oz. of ratafias. Melt the butter in a saucepan, stirin the flour, mix well, and then add the milk, stirring all until the mixtureis quite smooth and thick and comes away from the sides of the saucepan.
Let it cool alittle, then stir in the yolks of the eggs well beaten,the lemon rind, the sugar, and lastly, the whites of the eggs whipped to astiff froth. Turn the mixture into a buttered pie-dish or cake tin, withalternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour in amoderately hot oven, and serve immediately with stewed fruit.
6 eggs, 2 oz. ofrice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 alemon, and 1 oz. of butter. Stew the rice in the milk with the butter, sugar,and the lemon peel, if the latter is used for flavouring. When the rice istender remove the peel; or flavour with vanilla essence, and let all cool.Separate the yolks of the eggs from the whites, and beat each separately intothe rice for 2 or 3 minutes. Whip the whites of the eggs to a stiff froth, andstir them lightly into the mixture. Have ready a buttered Soufflé tin, pour themixture into it, and bake the Soufflé for 20 minutes in a hot oven. Sprinklewith castor sugar, and serve at once.
To each egg take2 tablespoonfuls of cream or milk, a little chopped parsley, nutmeg, pepper,and salt to taste, and a slice of hot buttered toast. Butter the cups as in thelast recipe, sprinkle well with parsley, beat up the eggs, season with nutmeg,pepper, and salt, and proceed as in "Sweet Creamed Eggs." Serve hot.
4 eggs, 1 oz. agood fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley,1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper andsalt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) theparsley and onion.
1/2 dozenhard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of good wheatmeal, 1 oz.of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell andquarter the eggs; grease a shallow dish with part of the butter, and put theeggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, addingseasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the restof the butter in little pieces, and scatter them over the breadcrumbs. Baketill nicely browned.
5 hard-boiledeggs, 1 breakfastcupful of good breadcrumbs, 1 Spanish onion, 1 teaspoonful ofpowdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. ofbutter, pepper and salt to taste, some oil, vege-butter, or butter for frying.Grate the onion, melt the butter, beat up the eggs, and mix them together withthe breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell theeggs, cover them completely with a thick layer of forcemeat, and fry them anice brown. Serve with brown gravy.
4 eggs, 1 oz. ofbutter, a teacupful of boiled chopped spinach, lemon juice and pepper and saltto taste. Sprinkle the lemon juice over the spinach, and season well withpepper and salt, and fry it lightly in the butter. Beat the eggs and pour theminto the mixture, let the tortilla set, then turn it with a plate, and set theother side. Serve hot.
4 eggs, 1 oz. ofbutter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well,add a dessertspoonful of water for each egg, and pepper and salt to taste. Heatthe butter in a frying-pan, stir in the eggs over a mild fire. Keep stirringthe mixture with a knife, removing the egg which sets round the sides and onthe bottom of the frying-pan, and take the mixture from the fire directly itgets uniformly thick. It should not be allowed to cook until hard. Place thestirred eggs on the toast, and serve on a very hot dish. This quantity willsuffice for 3 persons.
4 hard-boiledeggs, 8 Spanish olives, 1/2 oz. of butter, pepper and salt to taste. Halve theeggs lengthway, and carefully remove the yolks. Pound these well, and mix themwith the olives, which should be previously stoned and minced fine; add thebutter and pepper and salt, and mix all well. Fill the whites of the eggs withthe mixture. Pour some thick white sauce, flavoured withgrated cheese, on a hot dish, and place the eggs on it. Serve hot.
To each eggallow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry orraspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla totaste. Butter as many cups as eggs, reckoning 1 egg for each person.
Place the jam inthe centre of the cup; beat up the eggs with the cream or milk, sugar andvanilla, and divide the mixture into the cups. Cover each cup with butteredpaper, stand the cups in a stew-pan with boiling water, which should reach onlyhalf-way up the cups, and steam the eggs until they are set - time from 8 to 10minutes. Turn the eggs out on the buttered toast, and serve hot or cold.
4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepperand salt to taste. Spread the butter on a flat baking dish; lay on it some verythin slices of the cheese. On these break the eggs, keeping the yolks whole;grate the rest of the cheese, mix it with the parsley; strew this over theeggs, and bake them in a quick oven for 5 to 7 minutes.
4 hard-boiledeggs, 1/2 pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonfultarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut theminto slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mixit into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for10 minutes; serve with fried croutons round.
To each egg take2 tablespoonfuls of tomato juice, which has been strained through a sieve;pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix themwith the tomato juice, season to taste, and divide into the buttered cups.Cover each cup with buttered paper, place them in a saucepan with boilingwater, and steam the eggs for 10 minutes. Serve the eggs on buttered a goodwholemeal toast.
4 eggs, 1 oz. ofgood wheatmeal, 1/4 lb. of fresh tomatoes or a teacupful of tinned tomato, 1oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulpthe tomatoes through a sieve. Rub the garlic round a small saucepan, and meltthe butter, in it; or chop up very finely the shalots, and mix them with thebutter.
When the butteris hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixtureis thickened and comes away from the sides of the pan, then proceed as before,stirring in one yolk after the other; season with pepper and salt, whip up thewhites of the eggs, stir them with the other ingredients, pour into a buttered Soufflépan, and bake 15 minutes.
4 eggs, 1-1/2oz. of sugar, the rind and juice of 1/2 a lemon. Boil the sugar and lemon rindand juice in 1/2 pint of water for 15 minutes. Beat the eggs well, and add tothem the sweetened water. Strain the mixture through a sieve into the dish inwhich it is to be served, place it in a larger dish with boiling water in amoderately hot oven, and bake until set. Serve hot or cold.
These healthydishes are not used sufficiently by English people, for very few know the valueof them. All may use these foods with benefit, and two dinners each week ofthem with a good wholemeal bread will prevent many a serious illness. They arenatural food in a plain state, and supply the system with vegetable salts and acidsin the best form. In winter, salads may be made with endive, mustard and cress,watercress, round lettuces, celery, or celery root, or even finely cut raw redor white cabbage; pepper, salt, oil, and vinegar are added as above. As asecond course, milk or bread pudding. Salads are invaluable in cases of gout,rheumatism, gallstones, stone in the kidney or bladder, and in a gravellycondition of the water and impure condition of the system.
Boil potatoesand artichokes separately, cut into slices; mix, add pepper, salt, oil, andvinegar; eat with a good wholemeal bread.
A medium-sizedboiled cauliflower, 3 boiled potatoes, juice of 1/2 a lemon, 2 or 3tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold,mix well with the dressing, and pepper and salt to taste. A little mayonnaiseis an improvement, but makes it rich.
Put some finelyshredded lettuce in a glass dish, and over this put some young sliced onions,some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs,also sliced. Add salt and pepper, and then over all put a nice layer of gratedcheese. Serve with a dressing composed of equal parts of cream, salad oil, andvinegar, into which had been smoothly mixed a little mustard.
Peel and slice acucumber, mix together 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of whitepepper, and 2 tablespoonfuls of olive oil, stir it well together, then add verygradually 1 tablespoonful of vinegar, stirring it all the time. Put the slicedcucumber into a salad dish, and garnish it with nasturtium leaves and flowers.
1 large boiledSpanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper andsalt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice theonion and potatoes when quite cold, mix well together with the parsley andpepper and salt; add the lemon juice and oil, and mix well once more.
4 medium-sizedcold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, somemayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish,sprinkling pepper and salt in between; mix pieces of watercress with the eggsand tomatoes, pour over the mayonnaise, and garnish with more watercress.
Boil potatoesthat are firm and waxy when cooked, and cut them in slices; let them soak in1/2 gill of water, grate a small onion and mix it with these; add pepper, salt,vinegar, and oil to taste. The quantity of oil should be about three times theamount of the vinegar used. Eat with a good wholemeal bread.
1 lb. of coldboiled potatoes, 1 small beetroot, some spring onions, olives, 4 tablespoonfulsof vinegar, 2 of salad oil, a little tarragon vinegar, salt, pepper,minced parsley. Cut the potatoes in small pieces, put these into a salad bowl,cut up the onions and olives, and add them to the potatoes. Mix the vinegar,oil, tarragon vinegar, salt, and pepper well together, pour it into the saladbowl, and stir it well. Garnish with beetroot and parsley.
Put into thecentre of the bowl some cold dressed French beans or scarlet runners, andbefore serving pour over some good mayonnaise. Garnish the beans with threetomatoes cut in slices and arranged in a circle one overlapping the other.
1 large lettuce,1 head endive, mustard and cress, watercress, 2 spring onions, 2 tomatoes, twohard-boiled eggs. Shred the lettuce, endive, onions, tomatoes, and cress, placein a salad bowl with mayonnaise dressing, decorate with slices of egg andtomato and tufts of cress.
These are madefrom mixtures of lettuce, spring onions, cucumber, tomatoes, or any other rawor cooked green foods, pepper, salt, oil, and vinegar. Cold green peas, Frenchbeans, carrots, turnips, and lettuce make a good cold salad for the summer.
Cut up 1 lb. ofcold boiled potatoes, grate fine 1 onion and mix with these, add watercress, ormustard and cress, and boiled and sliced beetroot; flavour with pepper, salt,oil, and vinegar as above. Hard-boiled eggs may be cut into slices and added,and sliced apples or pieces of orange may be advantageously mixed with theother ingredients.
When oranges areadded to a salad the onion must be left out.
3 tablespoonfulsof cut boiled French beans, 4 eggs, 1 dessertspoonful of good wheatmeal, 1/2 ateacupful of milk, 2 tablespoonfuls of grated cheese (Gruyère or Parmesan),pepper and salt to taste, some vege-butter or oil for frying. Smooth the mealwith the milk, beat up the eggs and add them, the cheese and seasoning to themeal and milk; mix thoroughly with the beans, and fry the omelet in boilingbutter or a good frying oil.
3 eggs, 1 oz. ofgrated cheese, 3 dessertspoonfuls of water, pepper and salt to taste, and 1 oz.of butter. Beat the yolks of the eggs, add to them the water and seasoning;whip the whites of the eggs to a stiff froth, and mix it lightly with theyolks. Meanwhile have the butter boiling hot in an omelet pan, pour the mixtureinto it, and let it fry over a gentle fire. Pass a heated salamander orcoal-shovel over the top of the omelet. When it has risen, scatter the cheeseover it; let the omelet cook a little longer, fold over when the top is stillcreamy, and serve immediately.
1breakfastcupful of cold boiled vegetables, minced fine (green peas, carrots,turnips, potatoes, &c.), 4 eggs, 1 tablespoonful of good wheatmeal, 1/2 agill of milk, pepper and salt, and a little nutmeg to taste, 1 oz. of butter.Beat the eggs and milk well together, rub the meal smooth with it, add thevegetables and seasoning, and fry as an omelet. Serve with sauce.
6 eggs, 3 oz. ofpowdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour, and 1dessertspoonful of orangeflower water. Put the yolks of the eggs into a largebasin, add the sugar, potato flour, and orange water, and beat all well with awooden spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them lightly with the other ingredients. Meanwhile beat the butter in theomelet pan; when boiling pour the mixture into it, and fry the omelet over agentle fire. When it begins to set round the sides shake it very gently from side to side, and turn the omelet neatly out on a buttered dish. Set it in theoven for about 10 minutes, and serve immediately with a little castor sugarsifted over it.
It you have anycold boiled lentils, for instance, some sandwich mixture you wish to use up,proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs,and pepper and salt to taste. Add 1 dessertspoonful of water to each egg, and mix the lentils and eggs smooth. Fry the mixture as an omelet in boilingbutter.
3 oz. of boiled
cold macaroni, 3 eggs, 1 dessertspoonful of finely chopped parsley, 1-1/2 oz.
of grated cheese, 1/2 a saltspoonful of nutmeg, pepper and salt to taste, 1-1/2
oz. of butter. Cut the macaroni into little pieces; beat the eggs well, and mix
them with the macaroni. Add the seasoning, parsley, cheese, and nutmeg; mix all
well, and fry the omelet with the butter in a large frying-pan.
4 slices of good
bread toasted, or a good rusks, 3 eggs, 1/4 lb. of grated cheese, 1
saltspoonful of nutmeg, 1 pint of milk, 2 oz. of butter, pepper and salt to
taste. Beat up the eggs, and mix them with the milk; crush the toast or rusks
with your hands, and soak them in the egg and milk. Add the cheese, nutmeg, and
seasoning. Dissolve half of the butter and mix it with the other ingredients.
Butter a pie-dish, pour in the mixture, cut the rest of the butter in little
pieces, and scatter them over the top. Bake the savoury for 1 hour or a little
longer until well set. Serve hot or cold.
4 medium-sized
English onions, 1-1/2 oz. of butter, 2 oz. of good breadcrumbs, 4 eggs, 4
tablespoonfuls of milk, pepper and salt to taste. Peel and slice the onions,
bake them in a pie-dish with the butter and seasoning, until quite soft. Whip
the eggs up, mix them with the milk, breadcrumbs, and the baked onions. Put the
mixture into a greased pie-dish, and bake in a moderately hot oven. Serve with
tomato sauce.
Soak a good wholemeal
bread in cold milk and water until soft, then rub smooth, grate 1 onion, beat
up 1 egg, and add a few flavouring herbs, and pepper and salt to taste. Mix the
whole together, put in a pie-dish, place a few small pieces of butter on the
top, and bake about 1/2 hour, or until done. Eat with vegetables and potatoes.
4 eggs, 3 oz. of
sifted castor sugar, the grated rind of 1/2 a lemon, 1 oz. of butter. Beat the
yolks of the eggs for 10 minutes with the sugar and lemon rind. Whip the whites
of the eggs to a very stiff froth, mix it with the other ingredients, pour the
mixture into a well-buttered pie-dish or cake tin, and bake the Soufflé in a
moderately hot oven from 10 to 15 minutes. Serve immediately.
5 eggs, 1
tablespoonful of castor sugar, 2 tablespoonfuls of water, 2 oz. of butter, some
raspberry and currant jam. Melt the butter in an omelet pan, beat the eggs
well, stir in the sugar, and pour the mixture into the hot butter. Fry a pale
golden colour, and turn it on to a hot dish. Spread some jam on the omelet,
double it, and serve at once. The inside of the omelet should remain creamy.
This is made in
almost the same way as the savoury omelet, but without the addition of
flavouring herbs. 2 average-sized tomatoes are cut up fine, and mixed with the
ingredients given above. When tinned tomatoes are used the juice may be made
hot and the bread soaked in it instead of in milk and water.
1 lb. of
tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3 eggs, 2 oz. of
butter, pepper and salt to taste. Stew the finely chopped onions in the butter
for 20 minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes
up, add these to the other ingredients. Let all simmer for 20 minutes; pour the
mixture over the breadcrumbs, add the eggs well beaten, mix all up thoroughly,
and turn the mixture into one or more well-buttered shallow tins. Bake the
omelet in a quick oven for 10 to 15 minutes.
4 slices of good
bread, 1 pint of milk, 1 finely chopped English onion, 1 good tablespoonful of
finely chopped parsley, 1 teaspoonful of dried mixed herbs, 3 eggs, 2 oz. of butter,
pepper and salt to taste. Soak the bread, fry the onion in 1-1/2 oz. of butter,
and mix it with the soaked bread. Add the herbs, parsley, and seasoning, and
mix all well. Butter a pie-dish with the rest of the butter, pour the mixture
into it, and bake.
3 eggs, 2 oz. of
butter, sugar to taste, 1 lemon, and 1/2 a teacupful of new milk. Whip the
yolks of the eggs well, adding the grated rind of the lemon, half the butter
melted, the milk, and sugar. Just before frying the omelet, add the lemon juice
and the whites of the eggs whipped to a stiff froth. Make the rest of the
butter boiling hot in an oval omelet pan, the size of the dish on which it is
to be served, and fry till lightly browned. Sift sugar over it, and serve
immediately.
1/2 pint of new
milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of butter, and 1 teaspoonful
of good wheatmeal. Smooth the wheatmeal with the milk,
and mix with the other ingredients. Make the butter boiling hot in a
frying-pan, and fry the omelet till lightly browned. Serve immediately with
sugar sifted over it.
4 oz. of fine
breadcrumbs, 2 eggs, 1-1/2 oz. of butter, 1/2 teaspoonful of powdered herbs,
pepper and salt to taste, 1/2 gill of boiling milk. Moisten the breadcrumbs
with the milk, add the eggs well beaten, the herbs and seasoning. Mix all well
and smoothly. Melt the butter in the frying-pan, spread the mixture in it, and
fry the omelet a golden brown both sides.
These dishes
take the place of omelets and frequently of pies, to both of which they are in
many particulars similar. The batter is used to keep the ingredients together,
and adds to their healthyness.
1-1/2 lbs. of
potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of good
wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash
the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop
fine the onions. Put the butter into the frying-pan, and let it get boiling
hot, turn into it the potatoes and onions, and fry them together, stirring
frequently until the vegetables begin to brown and get soft. Make a batter of
the milk, meal, and eggs, stir the fried potatoes and onions into it, and
season with pepper and salt. Grease a pie-dish, turn the mixture into it, and
bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This
is a very tasty dish.
1/2 lb. of
turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas
(if in season), 1/2 lb. of onions, 8 oz. of good wheatmeal, 1 pint of milk, 3
eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry
them in the butter until fairly well cooked. Make the batter with the milk,
wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the
mixture in a pie-dish for 1-1/2 hours in a moderate oven.
1 large head of
celery, 1 pint of milk, 3 eggs, 6 oz. a good fine wheatmeal, 2 oz. butter, 1
English onion, pepper and salt to taste. Prepare the celery, cut it into small
pieces, chop up the onion pretty fine, and stew both gently in half the milk
and the butter and seasoning. Make a batter meanwhile with the rest of the
milk, the eggs and the wheatmeal. When the celery and onion are quite tender
mix the batter with them; grease a pie-dish, pour the mixture into it, and bake
the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce.
Flesh-eaters
have the gravy of meat to eat with their vegetables, and when they give up the
use of flesh they are often at a loss for a good substitute. Sauces may be
useful in more ways than one. When not too highly spiced or seasoned they help
to prevent thirst, as they supply the system with fluid, and when made with the
liquor in which vegetables have been boiled they retain many valuable salts
which would otherwise have been lost. When foods are eaten in a natural
condition no sauces are required, but when food is changed by cooking many
persons require it to be made more appetising, as it is called. The use of
sauces is thus seen to be an aid to help down plain and healthy food, and being
fluid they cause the food to be more thoroughly broken up and made into a
porridgy mass before it is swallowed. From a health point of view artificial
sauces are not good, but if made as I direct very little harm will result.
Brown Gravy,
Fried Onion Sauce, or Herb Gravy must be used with great caution, or not at all
by those who are troubled with heartburn, acidity, biliousness, or skin
eruptions of any kind.
The water in
which vegetables (except cabbage or potatoes) have been boiled is better for
making sauces than ordinary water.
1 lb. of apples,
1 gill of water, 1-1/2 oz. of sugar (or more, according to taste), 1/2 a
teaspoonful of mixed spice. Pare and core the apples, cut them up, and cook
them with the water until quite mashed up, add sugar and spice. Rub the apples
through a sieve, re-heat, and serve. Can also be served cold.
1/2 lb. of
apricot jam, 1/2 a teaspoonful of good cornflour. Dilute the jam with 1/2 pint
of water, boil it up and pass it through a sieve; boil the sauce up, and
thicken it with the cornflour. Serve hot or cold.
This is made as
"Wheatmeal Sauce," but plenty of boiled and chopped onions are mixed
in it. This goes well with any plain vegetables.
Put a
tablespoonful of butter or olive oil into a frying-pan or saucepan, make it
hot, dredge in a tablespoonful of good wheatmeal, brown this, then add boiling
water, with pepper and salt to taste. A little mushroom or walnut ketchup may
be added it desired. Eat with vegetables or savouries.
1 oz. of good wheatmeal,
1 oz. of butter, the juice of 1/2 a lemon, a blade of mace, pepper and salt to
taste. Melt the butter in a frying-pan over the fire, stir into it the meal,
and keep on stirring until it is a brown colour. Stir in gradually enough
boiling water to make the sauce of the thickness of cream. Add the lemon juice,
the mace, and seasoning, and let the sauce simmer for 20 minutes. Remove the
mace, and pour the sauce over the onions. If the sauce should be lumpy, strain
it through a gravy-strainer.
2 tablespoonfuls
of good wheatmeal, 1 oz. of butter, 6 eschalots chopped fine, 3 bay leaves, 1/2
a lemon (peeled) cut in slices, pepper and salt to taste. Brown the meal with
the butter; add water enough to make the sauce the thickness of cream; add the
eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20 minutes;
strain, return the sauce to the saucepan, and boil it up before serving.
Leave out the
onions, otherwise make as "Wheatmeal Sauce." Add capers, and cook 10 minutes after adding them. This goes very well
with plain boiled macaroni, or macaroni batter, or macaroni with turnips,
&c.
1 bar of good chocolate,
1/2 pint of milk, 1/2 teaspoonful of cornflour, 1/2 teaspoonful of vanilla
essence. Melt the chocolate over the fire with 1 tablespoonful of water, add
the milk, and stir well; when it boils add the cornflour and vanilla. Boil the
sauce up, and serve.
1/2 pint of both
white and red currants, 2 ozs. of sugar, 1 gill of water, 1/2 a teaspoonful of
cornflour. Cook the ingredients for 10 minutes, rub the fruit through a sieve,
re-heat it, and thicken the sauce with the cornflour. Serve hot or cold.
3 English
onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of curry powder, 1/2 oz.
of butter, 1 dessertspoonful of good wheatmeal, salt to taste. Chop up the
onions, carrot, and apple, and stew them in 3/4 pint of water until quite
tender, adding the curry and salt. When quite soft rub the vegetables well
through a sieve; brown the meal in the saucepan in the butter, add the sauce to
this, and let it simmer for a few minutes; add a little more water if
necessary.
1 onion, 1 even
teaspoonful of curry, 1/2 pint of water, 1/2 oz. of butter, 1 teaspoonful of
good wheatmeal, a little burnt sugar. Grate the onion into the water, add
curry, butter, and salt, and let these ingredients cook a few minutes. Thicken
the sauce with the meal, and colour with burnt sugar.
2 tablespoonfuls
of good wheatmeal, 1 oz. of butter (or oil), 1 teaspoonful of curry powder, 1
English onion chopped fine, 1 good tablespoonful of vinegar, a pinch of mint
and sage, and salt to taste. Fry the onions in the butter until nearly brown,
add the meal, and brown; add as much water as required to make the sauce the
consistency of cream; add the curry, vinegar, and seasoning. Let the whole
simmer for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it
up, and serve.
The same as
"Egg Sauce," adding 1 tablespoonful of finely chopped capers before
the egg is stirred in, and which should simmer a few minutes.
3/4 pint of half
milk and water, 1 egg, 1 teaspoonful of good cornflour, juice of 1/2 lemon, 1/2
oz. of butter, pepper and salt. Boil the milk and water, add the butter and
seasoning. Thicken the sauce with the cornflour; beat the egg up with the lemon
juice. Let the sauce go off the boil; add gradually and gently the egg, taking
care not to curdle it. Warm up the sauce again, but do not allow it to boil.
1/2 pint of milk
and water, 1 egg, 1 teaspoonful of cornflour, a pinch of saffron, pepper and
salt to taste. Boil the milk and water with the saffron, and see that the
latter dissolves thoroughly. Add seasoning, and thicken with the cornflour;
beat up the egg, and after having allowed the sauce to cool a little, add it
gradually, taking care not to curdle the sauce. Heat it up, but do not let it
boil. To easily dissolve the saffron, it should be dried in the oven and then
powdered.
1 oz. of butter,
2 oz. each of carrot, turnip, onion, or eschalots, 1 tablespoonful of vinegar,
1 dessertspoonful of good wheatmeal, pepper and salt to taste, a little thyme.
Chop the vegetables up fine, and fry them in the butter, adding the thyme. When
slightly browned add 3/4 pint of water, into which the meal has been rubbed
smooth. Stir the sauce until it boils, then add the vinegar and seasoning. Let
all simmer for 1/2 an hour, rub the sauce through a sieve, return it to the
saucepan, boil up, and serve.
Chop fine an
onion, fry, add a good fine wheatmeal, and make into a sauce like brown gravy.
Make like
"Brown Gravy," and add mixed herbs a little before serving.
1/2 pint of
water, 2 tablespoonfuls of grated horseradish, 1 dessertspoonful of good wheatmeal,
1/2 oz. butter, salt to taste. Boil the water, butter, and horseradish for a
few minutes, add salt, and thicken the sauce with the meal rubbed smooth in a
little cold water; cook for two minutes, and serve.
1/2 pint of oil,
the yolk of 1 egg, the juice of a lemon, 1/2 teaspoonful each of mustard,
pepper, and salt. Place the yolks in a basin, which should be quite cold; work
them smooth with a wooden spoon, add the salt, pepper, and mustard, and mix all
well. Stir in the oil very gradually, drop by drop; when the sauce begins to
thicken stir in a little of the lemon juice, continue with the oil, and so on
alternately until the sauce is finished. Be sure to make it in a cool place,
also to stir one way only. It you follow directions the sauce may curdle;
should this ever happen, do not waste the curdled sauce, but start afresh with
a fresh yolk of egg, stirring in a little fresh oil first, and then adding the
curdled mixture.
1/2 pint of
milk, 2 eggs, sugar to taste, some essence of vanilla or any other flavouring,
1 teaspoonful of good wheatmeal. Mix the milk, eggs, flour, and flavouring, and
proceed as in "Orange Froth Sauce."
1 teacupful of
vinegar, 1 teacupful of water, 1 tablespoonful of sugar, 1 heaped-up
tablespoonful of finely chopped mint. Mix all the ingredients well, and let the
sauce soak at least 1 hour before serving.
1 good
teaspoonful of mustard, 1 dessertspoonful of good wheatmeal, 1 oz. of butter,
vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the
wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and
salt, let all simmer for a few minutes, and then serve.
Make a white
sauce, stone and chop 8 Spanish olives, add them to the sauce, and let it cook
a few minutes before serving.
1 large Spanish
onion, 1/2 pint of milk, 1 gill of water, 4 oz. of butter, 1 dessertspoonful of
good wheatmeal, pepper and salt to taste. Chop the onions up fine, and cook them
in the water until tender, add the milk, butter and seasoning. Smooth the meal
with a little water, thicken the sauce, let it simmer for five minutes, and
serve.
Make a sweet
white sauce, and flavour it with 2 tablespoonfuls of orangeflower water.
The juice of 2
oranges, 2 eggs, sugar to taste, 1 teaspoonful of white flour (not cornflour),
add to the orange juice enough water to make 1/2 pint of liquid; mix this well
with the sugar, the eggs previously beaten, and the flour smoothed with a very
little water; put the mixture over the fire in an enamelled saucepan, and whisk
it well until quite frothy; do not allow the sauce to boil, as it would then be
spoiled. Serve immediately.
2 oranges, 4
large lumps of sugar, 1/2 a teaspoonful of cornflour, some water. Rub the sugar
on the rind of one of the oranges until all the yellow part is taken off; take
the juice of both the oranges and add it to the sugar. Mix smooth the cornflour
in 8 tablespoonfuls of water, add this to the juice when hot, and stir the
sauce over the fire until thickened; serve at once.
This is made as
"Wheatmeal Sauce," but some finely chopped parsley is added five
minutes before serving.
1/2 pint of
raspberries, 1 gill of water, 2 eggs, sugar to taste, 1 teaspoonful of white
flour. Boil the raspberries in the water for 10 minutes, then strain through a
cloth or fine hair sieve; add a little more water if the juice is not 1/2 pint;
allow it to get cold, then add the eggs, flour, and sugar, and proceed as for
"Orange Froth Sauce." This sauce can be made with any kind of fruit
juice.
3 oz. of
ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the ratafias and put them
in a stewpan with the milk; let it boil, remove from the fire, beat up the yolk
of egg, and when the milk has cooled a little stir it in carefully; stir again
over the fire until the sauce has thickened a little, but do not let it boil.
Make a sweet
white sauce, and flavour with 2 tablespoonfuls of rosewater.
1 onion, 3
carrots, 1 oz. butter, a teaspoonful of good wheatmeal, a little nutmeg, pepper
and salt to taste. Chop up the onion and fry it a nice brown; cut up the
carrots into small dice, cook them gently in 1 pint of water with the onion and
seasoning until quite soft; then rub the sauce through a sieve, return it to
the saucepan, heat it up and thicken it with the meal, if necessary.
Make a white
sauce, and add to it a handful of finely chopped sorrel; let it simmer a few
minutes, and serve.
Make a sweet
white sauce, and add 1/2 teaspoonful of mixed spice before serving.
1 lb. of
mushrooms, 1 small onion, 1/2 oz. of butter, 1 dessertspoonful of good wheatmeal,
pepper and salt to taste, juice of 1/2 a lemon. Cook the mushrooms and onion,
chopped fine, in 1/2 pint of water for 15 minutes; adding the butter and
seasoning. Strain the sauce and return it to the saucepan, thicken it with the
meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve.
1/2 a canful of
tinned tomatoes or 1 lb. of fresh ones, a tablespoonful of good wheatmeal, 1/2
oz. of butter, pepper and salt to taste. If fresh tomatoes are used, slice them
and set them to cook with a breakfastcupful of water. For tinned tomatoes a
teacupful of water is sufficient. Let the tomatoes cook gently for 10 minutes,
then rub them well through a strainer. Return the liquid to the saucepan, add
the butter, pepper, and salt, and when it boils thicken the sauce with the
meal, which should he smoothed well with a little cold water. Let the sauce
simmer for a minute, and pour it into a warm sauce-boat.
Cut up fresh or
tinned tomatoes, cook with water and finely chopped onions; when done rub
through a sieve, boil up again, thicken with a good fine wheatmeal made into a
paste with water. Add a little butter, pepper, and salt. Eat with vegetables or
savoury dishes.
Mix milk and
water together in equal proportions, add a grated onion, and boil; rub a little
a good fine wheatmeal into a paste with cold water. Mix this with the boiling
milk and water, and let it thicken; add a little pepper and salt to taste. Eat
this with vegetables.
3/4 pint of
milk, 1 dessertspoonful of good wheatmeal, sugar to taste. Boil 1/2 pint of the
milk with sugar, mix the meal smooth in the rest of the milk, add this to the
boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4
minutes, strain it through a gravy strainer, re-heat, and flavour with vanilla
or almond essence.
1/2 pint of
milk, a dessertspoonful of good cornflour or potato flour, a little vanilla
essence, 1 teaspoonful of sugar. Boil the milk, thicken it with the cornflour
previously smoothed with a little water, add sugar and vanilla, boil up, and
serve with the pudding.
3/4 pint of
milk, 1 good dessertspoonful of good wheatmeal, a small piece of butter, size
of a nut, pepper and salt to taste. Bring part of the milk to the boil, mix the
meal smooth with the rest, add the butter and seasoning, and thicken the sauce.
Let it cook gently a few minutes after adding the meal, and serve.
(1) 1 lb. of
good wheatmeal, 6 oz. of butter, a little cold water. Rub the butter into the
meal, add enough water to the paste to keep it together, mixing it with a
knife, roll out and use.
(2) 1/2 lb. of
good wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of
oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub
in the butter and the oil, add enough milk to moisten the paste, mixing with a
knife only, and roll out as required.
(3) 1/2 lb. of
good wheatmeal, 4 eggs, 2 oz. of butter, some milk. Rub the butter into the
meal, beat the eggs well, mix them with the meal, adding enough cold milk to
make a firm paste, roll out and use.
(4) 1/2 lb. of
good wheatmeal, 1/2 lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a
little cold milk. Mix the ingredients as in (3), moisten the paste with milk,
and roll it out.
(5) (Puff
crust). 1 lb. of good wheatmeal, 1 lb. of butter, a little cold water. Rub 1/2
lb. of butter into the meal, add enough cold water to make a stiff paste, roll
it out, spread the paste with some of the other butter, and roll the paste up;
roll it out again, spread with more butter, roll up again and repeat about 3
times, until all the butter is used up. Use for pie-crust, &c., and bake in
a quick oven.
(6) 1/2 lb. of
good wheatmeal, 3 oz. of sago, 1 oz. of butter. Let the sago swell out over the
fire with milk and water, mix it with the meal and butter, and roll the paste
out and use.
(7) 1 lb. of
good wheatmeal, 1 gill of cold milk, 5 oz. vege-butter. Rub the butter well
into the meal, moisten with the milk (taking a little more than 1 gill if
necessary), in the usual way. Roll out and use according to requirements.
1 quart of milk,
1 oz. of N.F. cocoa, 2 oz. of good cornflour, 2 oz. of sifted a good fine
wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence. Set the
greatest part of the milk over the fire, leaving enough to smooth the
cornflour, flour, and cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and
smooth it with the cold milk. Stir the mixture into the boiling milk, and let
it all simmer for 8 to 10 minutes, stirring very frequently. Add the vanilla
essence, stir it well through, pour the mixture into a wetted mould, and let it
get cold. Turn it out, and serve.
1 pint of water,
2 tablespoonfuls of good cornflour, 1 lemon, 2 eggs, sugar to taste. Put the
water in an enamel saucepan, and let it boil with the rind of the lemon in it.
When boiling, add the cornflour mixed with a little cold water. Allow it all to
boil for a few minutes; then add sugar and the juice of a lemon. Have the
whites of the eggs beaten to a stiff froth, and beat up well with the mixture;
then pour into a mould. Make a little custard to pour over the blancmange - 1/2
pint of milk, a little sugar, and essence of lemon; whisk in the yolks of the
eggs. This makes an excellent custard.
1 quart of milk,
2 oz. of good wheatmeal, 2 oz. of good cornflour, 1 oz. of sugar, piece of vanilla
3 inches long, or some vanilla essence. Bring 1-1/2 pints of milk to the boil,
adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour
smooth with the rest of the milk, add the mixture to the boiling milk, stir all
well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when
cold, turn out and serve with stewed fruit or jam.
Make a
blancmange with 1 pint of milk, 1 oz. of good cornflour, and 1 oz. of good wheatmeal.
Pierce the ends of 4 or 6 eggs, and let the contents drain away. Rinse the
shells with cold water, then fill them with the hot blancmange mixture. When
cold gently peel off the shells. Serve on a glass dish nicely arranged with
stewed fruit or jam.
The juice of 7
oranges and 1 lemon, 6 oz. of sugar, 4 oz. of good cornflour, and 4 eggs. Add
enough water to the fruit juice to make 1 quart of liquid. Put 1-1/2 pints of
this over the fire with the sugar. When boiling thicken it with the cornflour,
which should be smoothed with the rest of the liquid. Stir well over the fire
for 5 to 8 minutes; whip up the eggs and stir them carefully into the mixture
so as not to curdle them. Pour all into a wetted mould, let it get cold, turn
it out, and serve.
7 oranges, 1 lemon,
4 oz. of cornflour, 4 oz. of sugar, 4 eggs, some water. Take the juice of the
oranges and lemon and the grated rind of the latter. Add enough water to the
juice to make 1 quart of liquid. Set that over the fire to boil (keeping back a
1/4 of a pint for mixing the cornflour smooth), and add the sugar. Separate the
yolks of the eggs from the white; beat up the yolks and add them to the
cornflour and juice when those are smooth. When the liquid over the fire boils,
stir in the mixture of eggs, cornflour, and juice, and keep all stirring over
the fire for 2 minutes. Have ready the whites of the eggs beaten to a stiff
froth, mix it lightly with the rest, and pour the mixture into wetted moulds.
Turn out when cold and serve when required.
2 lbs. of
apples, 1/2 lb. of dates, 3/4 pint of milk, 1/4 pint of cream, 6 cloves tied in
muslin, and a little sugar. Pare, core, and cut up the apples, stone the dates,
and gently stew the fruit with a teacupful of water and the cloves until quite
tender; when sufficiently cooked, remove the cloves, and rub the fruit through
a sieve; gradually mix in the milk, which should be boiling, then the cream;
serve cold with sponge-cake fingers.
6 oz. each of
good wheatmeal and white flour, 4-1/2 oz. of butter, 1 egg, a little cold
water, 1-1/2 lbs. of apples, 1 heaped-up teaspoonful of cinnamon, and 3 oz. of
castor sugar. Rub the butter into the meal and flour, beat up the egg and add
it, and as much cold water as is required to make a smooth paste; roll out the
greater part of it 1/4 inch thick, and line a flat buttered tin with it. Pare,
core, and cut the apples into thin divisions, arrange them in close rows on the
paste point down, leaving 1 inch of edge uncovered; sift the sugar and cinnamon
over the apples; roll out thinly the rest of the paste, cover the apples with
it, turn up the edges of the bottom crust over the edges of the top crust, make
2 incisions in the crust, and bake the cake until brown in a moderately hot
oven; when cold sift castor sugar over it, slip the cake off the tin, cut into
pieces, and serve.
2 lbs. of good
cooking apples, 2 oz. of chopped almonds, 4 oz. of currants and sultanas mixed,
1 stick of cinnamon about 3 inches long, sugar to taste, the juice of 1/2 a
lemon, and a good bread and butter cut very thinly. Pare, core, and cut up the
apples, and stew them with a teacupful of water and the cinnamon, until the
apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the
almonds, and the currants and sultanas, previously picked, washed, and dried;
mix all well and allow the mixture to cool; butter a pie-dish and line it with
thin slices of bread and butter, then place on it a layer of apple mixture,
repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour
in a moderate oven.
Those who have
apple-trees are often at a loss to know what to do with the windfalls. The
apples come down on some days by the bushel, and it is impossible to use them
all up for apple pie, puddings, or jelly. An excellent way to keep them for
winter use is to dry them. It gives a little trouble, but one is well repaid
for it, for the home-dried apples are superior in flavour to any bought
apple-rings or pippins. Peel your apples, cut away the cores and all the
worm-eaten parts - for nearly the whole of the windfalls are more or less
worm-eaten. The good parts cut into thin pieces, spread them on large sheets of
paper in the sun. In the evening (before the dew falls), they should be taken
indoors and spread on tins (but with paper underneath), on the cool kitchen
stove, and if the oven is only just warm, placed in the oven well spread out;
of course they require frequent turning about, both in the sun and on the
stove. Next day they may again be spread in the sun, and will probably be quite
dry in the course of the day. Should the weather be rainy, the apples must be
dried indoors only, and extra care must then be taken that they are neither
scorched nor cooked on the stove. Whilst cooking is going on they will dry
nicely on sheets of paper on the plate-rack. When the apples are quite dry,
which is when the outside is not moist at all, fill them into brown paper bags
and hang them up in an airy, dry place. The apples will
be found delicious in flavour when stewed, and most acceptable when fresh fruit
is scarce. I have dried several bushels of apples in this way every year.
Core as many
apples as may be required. Fill the holes with a mixture of sugar and cinnamon;
make a paste for a short crust, roll it out, and wrap each apple in it. Bake
the dumplings about 30 or 40 minutes in the oven, or boil them the same time in
plenty of water, placing the dumplings in the water when it boils fast. Serve
with cream or sweet white sauce.
3 good juicy
cooking apples, 3 eggs, 6 oz. of good wheatmeal, 1/2 pint of milk, and sugar to
taste. Pare and core the apples, and cut them into rounds 1/4 inch thick; make
a batter with the milk, meal, and the eggs well beaten, adding sugar to taste.
Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter,
dip the apple slices into the batter and fry the fritters until golden brown;
drain them on blotting paper, and keep them hot in the oven until all are done.
1 pint of water
to each 1 lb. of apples. Wash and cut up the apples, and boil them in the water
until tender; then pour them into a jelly bag and let drain well; take 1 lb. of
loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of
liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if
a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling.
1 lb. of apples,
2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the
apples; heat the butter in a frying-pan, when it boils turn in the apples and
fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered
toast.
1/2 lb. each of
apples and breadcrumbs, and 1/2 lb. of currants and sultanas mixed, 5 eggs well
beaten, sugar to taste, the grated rind and juice of 1 lemon, and 2 oz. of
butter. Peel, core, and chop small the apples, mix them with the breadcrumbs,
sugar, currants, and sultanas (washed and picked), the lemon juice and rind,
and the butter, previously melted; whip up the eggs and mix them well with the
other ingredients; turn the mixture into a buttered mould, tie with a cloth,
and steam the pudding for 3 hours.
Make the batter
as directed in the recipe for "Apple Fritters," peel 2 apples, and
cut them in thin slices, mix them with the batter, add sugar and cinnamon to
taste, a little lemon juice if liked, and fry the pancakes in the usual way.
1-1/2 lbs. of
apples, 1 teaspoonful of ground cinnamon, sugar to taste, 1/2 lb. of good
wheatmeal, and 2-1/2 oz. of butter or vege-butter. Pare, core, and cut up the
apples; make a paste of the meal, butter and a little cold water; roll the
paste out, line a pudding basin with the greater part of it, put in the apples,
and sprinkle over them the cinnamon and 4 oz. of sugar - a little more should the
apples be very sour; cover the apples with the rest of the paste, and press the
edges together round the sides; tie a cloth over the basin and boil the pudding
for 2-1/2 to 3 hours in a saucepan with boiling water.
6 baking apples,
2 oz. of sugar, 1 heaped up teaspoonful of ground cinnamon, 3/4 pint of milk, 3
eggs, 6 oz. of good wholemeal, and 1 oz. of butter. Core the apples, mix the
sugar and cinnamon, and fill the hole where the core was with it; put the
apples into a buttered pie-dish; make a batter of the milk, eggs, and meal,
melt the butter and mix it into the batter; pour it over the apples, and bake
the pudding for 2 hours in a moderate oven.
1 lb. of good
cooking apples, sugar to taste. Pare, core, and cut in pieces the apples, cook
them in a few spoonfuls of water to prevent them burning; when
quite soft rub the apple through a sieve, and sweeten the sauce to taste.
Rubbing the sauce through a sieve ensures the sauce being free from pieces
should the apple not pulp evenly.
2 lbs. of
apples, 1 cupful of currants and sultanas, 2 oz. of chopped almonds, sugar to
taste, 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter
should be removed after cooking with the apples), 12 oz. or a good fine
wheatmeal, and 4-1/2 oz. of butter. Pare, core, and cut up the apples; stew
them in very little water, only just enough to keep from burning; when nearly
done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer
together until the apples have become a pulp; let the fruit cool; make a paste
of the meal, butter, and a little water; roll it out and line a round, flat
dish with it, and brush the paste over with white of eggs; turn the apple mixture
on the paste; cut the rest of the paste into strips 3/8 of an inch wide, and
lay them over the apples in diamond shape, each 1 inch from the other, so as to
make a kind of trellis arrangement of the pastry. If enough paste is left, lay
a thin strip right round the dish to finish off the edge, mark it nicely with a
fork or spoon, and bake the tart for 3/4 hour. Serve with white sauce or
custard.
2 lbs. of
apples, 1/2 lb. of rice, the rind of 1/2 lemon (or a piece of stick cinnamon if
preferred), 4 oz. of sultanas, sugar to taste, 1 oz. of butter, and, if the
apples are not sour, the juice of a lemon. Boil the rice in 3 pints of water
with the lemon rind, then add the apples, pared, cored, and sliced, the
sultanas, butter, lemon juice, and sugar; let all simmer gently for 1/2 hour,
or until quite tender; if too dry add a little more water; remove the lemon
rind before serving.
5 oz. of sago,
1-1/2 lbs. of apples, the juice of a lemon, a teaspoonful of ground cinnamon,
and sugar to taste. Wash the sago and cook it in 1-1/2 pints of water, to which
the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut
up; cook them in very little water, just enough to keep the apples from
burning; when they are quite soft rub them through a sieve and mix them with
the cooking sago, adding sugar and lemon juice; let all cook gently for a few
minutes or until the sago is quite soft; put the mixture into a wetted mould,
and turn out when cold.
1 small
cauliflower, 3/4 lb. of potatoes, 1/2 lb. of good wheatmeal, 3 eggs, 3/4 pint
of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil
the cauliflower and potatoes, cut the former into pieces and slice the
potatoes; place both in a pie-dish with the butter and seasoning; make a batter
of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix
well, and bake 1-1/2 hours.
1/2 lb. of good
wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and
salt to taste, a little nutmeg, and some butter. Cut the bread into slices and
butter them: arrange in layers in a pie-dish, spreading some cheese between the
layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good
sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the
mixture over the bread and cheese in the pie-dish. Pour the custard back into
the basin, and repeat the pouring over the contents of the pie-dish. If this is
done 2 or 3 times the top slices of bread and butter get soaked and then bake
better. This should also be done when a bread and butter pudding is made. Bake
the savoury until brown, which it will be in about 3/4 of an hour.
Pick the beans, wash
them, and steep them over night in boiling water, just covering them. Allow 2
or 3 oz. of beans for each person. In the morning, let them cook gently in the
water they are steeped in with the addition of a little butter, until quite
soft, which will be in about 2 hours. The beans should be cooked in only enough
water to keep them from burning, therefore, when it boils away, add only just
sufficient for absorption. The sauce is made thus: 1 pint of milk, 1
tablespoonful of good wheatmeal, a handful of finely chopped parsley, the juice
of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the
flour, which should first be smoothed with a little cold milk, then last of all
add the lemon juice, the seasoning, and the parsley. This dish should be eaten
with potatoes and green vegetables.
This is made
from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring
herbs, pepper, salt, and butter are added, a cup of water is poured in to make
the gravy, a crust is put on the top, and then baked for 1 hour or so. This is
a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or
butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans,
flavoured with pepper, salt, and mace, and put into pots make an excellent
substitute for potted meat.
1
breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1
tablespoonful of finely chopped Parsley, 1 tablespoonful of good wheatmeal,
pepper and salt to taste. Boil the rice in 1 quart of water until quite tender
and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz.
of butter until quite tender, thicken them with the meal, add seasoning and the
parsley. Set the rice in the form of a ring on a dish, pile the carrots in the
centre, sprinkle a few breadcrumbs over the whole, also
the butter cut into little bits, and bake the dish in a moderate oven for 20
minutes.
1 fair-sized
boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3
eggs, 8 oz. of good wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese,
pepper and salt to taste. Cut up the cauliflower and potatoes, sprinkle half
the cheese between the vegetables, make a batter of the milk and eggs and meal,
add seasoning to it, place the vegetables in a pie-dish, pour the batter over
them, cut the butter into little bits and put them on the top of the pie,
sprinkle the rest of the cheese over all, and bake for 1 hour.
2 heads of celery,
1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2
tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3
inches long, stew it in the milk until tender; drain the milk and make a sauce
of it, thickening with a good fine wheatmeal, and adding the cheese and
seasoning to taste. Put the celery into a pie-dish, pour the sauce over it,
sprinkle the breadcrumbs over the whole, place the butter in little pieces on
the top, and bake for 15 minutes in a moderate oven.
1 or 2 heads of
celery, a teacupful of dried and sifted a good breadcrumbs, 2 eggs, pepper and
salt to taste. Well wash the celery, remove the coarse outer stalks, and steam
the parts used until they are a little tender. Then cut them into pieces about
2 inches long, dip them first into the egg whipped up, then into the
breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a
nice brown; dust with pepper and salt, and serve up very hot; eat with white or
tomato sauce.
2 lbs. of
chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb. of good wheatmeal,
4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and
remove the skins; cut the celery into pieces, removing the outer very hard
pieces only, slice the onion and stew until tender in 1 pint of water; mix all
the ingredients together, adding 1 oz. of the butter and seasoning to taste;
make some pastry of the meal, 3 oz. of butter, and a little cold water; turn
the vegetables into a pie-dish, cover the dish with the pastry, and bake the
pie for 1 hour; serve with brown gravy.
1 large cabbage,
1 pint of mashed potatoes, 2 oz. of grated cheese, 2 eggs, 1 oz. of butter, 1/2
saltspoonful of nutmeg, pepper and salt to taste. Boil the cabbage in 1 pint of
water until quite tender, drain the water off to keep for stock, chop the
cabbage up fine; mix it with the mashed potatoes, the butter and seasoning and
the grated cheese; beat up the eggs, and mix these well with the rest; press
the mixture into a greased mould, heat all well through in the oven or in a
steamer, turn out and serve with a white sauce. This can be made from cold
potatoes and cold cabbage.
2 oz. of
wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb.
small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered
herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed.
Swell the sago over the fire with as much water as it will absorb; when quite
soft put into it the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients
together, not forgetting the herbs and seasoning. The whole should be a thick
porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into
it the mixture, place a piece of buttered paper over it, tie a pudding cloth
over the basin, and steam the haggis for 3 hours.
1 tin of sweet
corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of good wheatmeal, 1/2
saltspoonful of nutmeg, pepper and salt to taste. Make a batter of the meal,
eggs and milk, add the other ingredients, pour the mixture into a pie-dish, and
let it bake 1 hour.
8 oz. of rice,
1/2 oz. of butter, 1 good teaspoonful of curry, 2 eggs, pepper and salt to
taste, some oil or butter for frying, and 1 teacupful of raspings. Boil the
rice in 1 pint of water, adding the butter and seasoning. When the rice is dry
and tender mix in the curry, beat up 1 egg, and bind the rice with that. Form
into balls, dip them in the other egg, well beaten, then into the raspings and fry them a nice brown in oil or vege-butter.
1
breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1
dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste.
Boil the rice and lentils together until quite tender, and let them cool a
little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with
the rice and lentils, add a little milk if necessary; spread the mixture over
the tomatoes, with the butter in bits over the top, and bake the savoury from
1/2 to 1 hour.
3 oz. of
macaroni, 2 breakfastcupfuls of good breadcrumbs, 2 onions, chopped very fine,
2 breakfastcupfuls of tinned tomatoes, 3 eggs, well beaten, 3 oz. of butter, 1
dessertspoonful of curry, salt to taste. Boil the macaroni until tender, and
cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs
with the tomatoes, add the eggs, curry, onion and salt, and mix all this with
the macaroni; turn the mixture into a pie-dish, and bake the pie for 1 hour.
2 oz. of
breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of milk, 2 eggs, some
a good fine wheatmeal 1/4 teaspoonful of nutmeg, 3 finely chopped onions, 2
handfuls of spinach, 1 handful of parsley, 1 ditto of lettuce, all chopped
fine. Soak the breadcrumbs in the milk, add the potatoes, eggs well beaten, all
the vegetables and seasoning; mix sufficient of the wheatmeal with the rest to
make the mixture into a fairly firm paste, form this into balls, drop these in
boiling clear soup or water (according to requirements), and boil them for 5 to
10 minutes.
1 handful of
parsley, 1 handful of spinach, and 1 of mustard and cress, 2 lettuce hearts
sliced fine, 2 small onions, and a little butter, 3 eggs, 1 pint of milk, and
1/2 lb. of good wheatmeal. Chop all the vegetables up finely, and mix them with
a batter made of the milk, meal, and eggs; season it with pepper and salt; mix
well; pour the mixture into a buttered pie-dish, place bits of butter over the
top, and bake it for 1-1/2 hours.
2 lbs. of
potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes, or 1/2 lb.
of sliced fresh ones, 1 teaspoonful of thyme, 1-1/2 oz. butter, pepper and salt
to taste. Those who do not like tomatoes can leave them out, and the dish will
still be very savoury. The potatoes should be peeled, washed, and cut into thin
slices, and the onions peeled and cut into thin slices. Arrange the vegetables
and tomatoes in layers; dust a little pepper and salt between the layers, and
finish with a layer of potatoes. Cut the butter into little bits, place them on
the top of the potatoes, fill the dish with hot water, and bake the hot-pot for
2 hours or more in a hot oven. Add a little more hot water if necessary while
baking to make up for what is lost in the cooking.
1 bunch of
leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a little nutmeg, 1 pint of
milk, pepper and salt to taste, 8 oz. of good wheatmeal, 3 eggs, 1 oz. of
butter. Cut up into dice the potatoes and leeks, parboil them in 1 pint of
water, adding the herbs, butter, and seasoning; place the vegetables in a
pie-dish, make a batter with the milk, eggs, and meal, pour it over the
vegetables, mix all well, and bake the pie 1-1/2 to 2 hours in a moderate oven.
1/2 lb. of
lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish onion, 1 heaped-up
teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz. of butter, pepper and salt
to taste. Have the lentils cooked beforehand. Peel, wash, and cut into dice the
potatoes and onion, and fry them in the butter until nearly soft. Scald and
slice the tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and
seasoning well together. Turn the mixture into a pie-dish, and pour over as
much water or vegetable stock as may be required for gravy. Quarter the eggs
and place them on the top. Cover with a short crust, and bake the pie for 1 to
1-1/2 hours.
1/2 lb. of
lentils, 1 finely chopped onion, 1 breakfastcupful of breadcrumbs, 1
breakfastcupful of tinned tomatoes, 1-1/2 oz. of butter, 2 eggs, pepper and
salt to taste, some raspings, butter, vege-butter or oil for frying. Pick and
wash the lentils, and boil them in enough water to cover them; when this is
absorbed add the tomatoes, and if necessary gradually a little more water to
prevent the lentils from burning. Fry the onion in 1-1/2 oz. of butter, mix it
with the lentils as they are stewing, and add pepper and salt to taste. When
the lentils are quite soft, and like a pureé (which will take from 1 to 1-1/2
hours), set them aside to cool. Mix the lentils and the breadcrumbs, beat up one
of the eggs and add it to the mixture, beating all well together. If it is too
dry, add a very little milk, but only just enough to make the mixture keep
together. Form into rissoles, beat up the second egg, roll them into the egg
and raspings, and fry the rissoles a nice brown in boiling butter or oil. Drain
and serve.
2 lbs. of
artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz.
of good wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots.
Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce
as follows: Chop the eschalots up very finely, slice the tomatoes and stew both
in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken
the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes
and stew both gently until the artichokes are quite tender; serve with
potatoes.
6 oz. of
lentils, 6 oz. of mushrooms, 1 English onion chopped very fine, 1 ounce of butter,
1 dessertspoonful of lemon juice, pepper and salt to taste. Pick and wash the
lentils, and cook them in only as much water as they will absorb. Peel, wash,
and cut up the mushrooms, dice the onion, and fry both in the butter. Add them
to the lentils now cooking; also the lemon juice and seasoning. When the
lentils are quite soft, the whole should be a fairly firm pureé. Let it cool,
and meanwhile make a paste of 6 oz. of good wheatmeal and 2 oz. of butter or
vege-butter and a little water. Roll the paste out thin, cut into squares of
about 4 inches. Place some of the lentil mixture in each, moisten the edges,
turn half over, and press the edges together. Bake for 15 minutes in a floured
tin, and serve with brown sauce, vegetables, and potatoes.
1/2 lb. of
lentils, 1 English onion, 1/2 a cupful of tinned tomatoes, 1 blade of mace, 1
oz. of butter, pepper and salt to taste. Pick and wash the lentils, and set
them over the fire to cook, only just covered with water, adding the mace,
pepper, and salt. Chop fine the onion and fry it a nice brown in the butter;
add the fried onions and tomatoes to the lentils, stir them sometimes to
prevent burning, and let the lentils cook gently until they have become soft
and make a fairly firm purée. If too dry, add a little more water as may be
required. When they are done remove the mace and turn the lentils out to get
cold. Then use for making sandwiches with very thin bread and butter.
1
breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or 1/2 a
tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well beaten, 2 oz.
of butter, some breadcrumbs, and salt to taste. Roast the rice in a frying-pan
in half of the butter until browned; then set it over the fire with 1-1/2 pints
of water and the lentils, picked and washed. When tender set them aside to cool
a little. Scald and skin the tomatoes, cut them into slices and place them in a
buttered pie-dish. Smooth the curry with 1 spoonful of water; add the curry,
the eggs, and salt to the cooked rice and lentils, and mix all well. Spread all
over the tomatoes, scatter breadcrumbs over the top, cut up the rest of the
butter in pieces and place them here and there over the breadcrumbs. Bake the
savoury for 3/4 of an hour to 1 hour.
1
breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls of flagolet
beans, onions, carrots, and celery mixed (the latter cut
up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan cheese,
pepper and salt to taste. Boil the vegetables in 1 quart of water until quite
tender, add the rice, also pepper and salt, and cook all together gently until
the rice is soft, adding more water if necessary. Before serving add the butter
and cheese, stir a few minutes, and serve.
1/4 lb. of
mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of breadcrumbs, 1
small onion, 2 eggs, 2 oz. of butter, a little milk, 1 teaspoonful of finely
chopped parsley, 1/2 teaspoonful of herbs. Peel and cut up the mushrooms, chop
up the onion, and fry them in 1 oz. of butter. Mix the mushrooms and onion with
the breadcrumbs, 1 egg well beaten, add also pepper and salt to taste; if
necessary add a little milk to make it into a paste; shape the mixture into
cutlets, dip them in the other egg well beaten, and fry them in the rest of the
butter. Serve with tomato sauce.
1-1/2 lbs. of
mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1 oz. of butter, pepper and
salt to taste, 1 teaspoonful of mixed herbs, and 3 hard-boiled eggs. Peel and
wash the mushrooms, and cut them into 2 or 4 pieces, according to their size.
Peel and wash the potatoes, and cut them into pieces the size of walnuts;
parboil them with 1 pint of water, and turn them into a pie-dish with the
water. Chop up the onion, and cook the mushrooms and onion for 10 minutes with
the butter in 1/2 pint of water, adding the herbs and seasoning. Mix all well
in the pie-dish, quarter the eggs, and place them on the top, cover with a short
crust, and bake the pie for 3/4 of an hour to 1 hour.
1/2 lb. of
mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of
vermicelli broken up small, pepper and salt to taste. Peel and wash the
mushrooms and cut them up; chop up the onions very fine, melt the butter in the
frying-pan and fry the mushrooms and onion in it, adding pepper and salt to
taste; a good deal of liquid will run from the mushrooms, stir into it the
vermicelli, which let cook in the juice until tender; let the mixture cool,
line some tartlet tins with a good wholemeal crust, fill with the mixture,
cover with crust, and press the edges well together; bake in a moderate oven.
4 ounces of good
plain rusks 3 eggs, 1 pint of milk, 2 oz. of butter, 1 lb. of mushrooms, 1
small onion chopped fine, and pepper and salt to taste. Crush the rusks and
soak in the milk; add the eggs well whipped. Peel, wash, and cut up the
mushrooms, and fry them and the onion in the butter. When they have cooked in
the butter for 10 minutes add them to the other ingredients, and season with
pepper and salt. Pour the mixture into a greased pie-dish, and bake the savoury
for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.
1 lb. of
mushrooms, 1/2 lb. of good wheatmeal, 4 oz. of butter or a good frying oil,
pepper and salt to taste. Pick and wash the mushrooms, remove the stalks, dry
them and cut them into pieces; make pastry with the meal, 3 oz. of the butter,
and a little cold water; roll it out, line a large plate and heap the mushrooms
upon it, dredge well with pepper and salt, and cut the rest of the butter into
bits to be scattered over the mushrooms; when you line the plate, keep a little
of the paste, cut this into thin strips and lay them in diamond shape across
the pie; bake the pie 3/4 hour in a moderate oven.
The Gravy. - The
stalks of the mushrooms, 4 eschalots chopped very fine, 1 teaspoonful of good
cornflour, 3 bay leaves, 1/2 oz. of butter, pepper and salt to taste. Fry the
stalks and eschalots in the butter, then gently cook them in 3/4 pint of water
for 1/2 hour, adding seasoning and the bay leaves; strain, return the sauce to
the saucepan, and thicken it with the cornflour.
1/2 lb. of
medium-sized mushrooms, 1 oz. of butter, pepper and salt to taste. For the
pastry, 1/2 lb. of good wheatmeal, 3 oz. of butter (or 3 tablespoonfuls of good
frying oil). Make the pastry of the meal, butter, and a little water; pick and
wash the mushrooms, cut them up in small pieces dredge
them with pepper and salt, and fry them in the butter for 5 to 10 minutes. Roll
the paste out, cut it in squares of about 4 inches, and place as much mushroom
on each as it will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for an hour.
Serve with brown gravy.
4 oz. each of
medium oatmeal and a good fine wheatmeal, and 2-1/2 oz. of vege-butter or
butter. Make the crust in the usual way with cold water. It will be found
beautifully short, very tasty, and more digestible than white flour pastry.
1 lb. of Spanish
onions, 1 lb. of English onions, 4 oz. of butter, 3 eggs, 1/2 pint of cream,
pepper and salt to taste, 1/2 lb. of good wheatmeal. Slice the onions, and stew
them with 1-1/2 oz. of butter without browning them. When tender let the onions
cool, mix with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the mixture of
onions, eggs, and cream into the paste-lined tin, cut the rest of the paste
into thin strips, and lay these crossways over the tart, forming diamond-shaped
squares; bake the tart in a moderate oven until golden brown.
2 medium-sized
Spanish onions, 1 oz. of butter (or a good frying oil), 3 eggs, pepper and
salt. For the pastry, 6 oz. of good wheatmeal, 2-1/2 oz. of butter or oil. Chop
the onions fine, boil them a few minutes in a little water, and drain them;
stew them in the butter for 10 minutes, adding the seasoning beat up the eggs
and mix them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a little
cold water, roll it out, place the onions and eggs on it, fold the pastry over,
pinching the edges over, and bake the turnover brown. Serve with gravy. This is
a Turkish dish.
Slice potatoes
and onions, stew with a little water until nearly done, put into a pie-dish,
flavour with herbs, pepper, and salt, add a little soaked tapioca and very
little butter, cover with short wheatmeal crust, and bake 1 hour. To make a
very plain pie-crust use about 2 oz. of butter or a proportionate quantity of
good frying oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little
as possible, and mix with milk instead of water. Eat this pie with green
vegetables.
2 lbs. of
potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of vermicelli or sago,
1 Spanish onion, 1 dessertspoonful of thyme, 1 oz. of butter, pepper and salt
to taste. For the crust, 1/2 lb. of good wheatmeal, 3 oz. of butter, and as
much cold water as needed. Boil the potatoes in their skins, and when nearly
soft drain, peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop up
roughly the onion, and boil in about 1 pint of water, adding the butter and the
vermicelli or sago. Cook until soft. Add pepper and salt, and mix all with the
potatoes and tomatoes. Sprinkle in the thyme, and mix all the ingredients well.
Quarter the eggs and place the pieces on the top of the vegetables. Make the
crust, cover the dish with it, and bake the pie from 3/4 of an hour to 1 hour.
The crust looks better if brushed over with white of egg before baking.
1-1/2 lbs. of
potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz. of butter, pepper and
salt, and 1 teaspoonful of good cornflour for thickening. Peel, wash, and cut
into pieces the potatoes; chop up the onion, and set both over the fire with 1
pint of water, the butter and seasoning; let cook until the potatoes are about
half done. Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken the
liquid with the cornflour, boil up, and serve.
3
breakfastcupfuls of good breadcrumbs, 3 eggs, 1-1/2 lbs. of apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into slices the
onions and apples, stew them gently (without adding-water) with 1 oz. of the
butter, the spice and seasoning until quite tender. Mix the breadcrumbs with
the eggs, well beaten, and enough hot milk to smooth the breadcrumbs; butter a
pie-dish with 1/2 oz. of butter, place a layer of breadcrumbs in your dish, a
layer of apple and onion, repeat this until your dish is full, finishing with
breadcrumbs. Place the rest of the butter on the top in little bits, and bake
the pie for 1 hour. Serve with brown gravy.
3 lbs of Spanish
onions, 3 breakfastcupfuls of good breadcrumbs, 3 eggs, 3 oz. of butter, 1
teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper
and salt to taste, and a little hot milk. Stew the onions in 2 oz. of butter,
adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for
"Queen's Onion and Apple Pie," place the onions and breadcrumbs in
layers as in the previous recipe, and bake 1 hour.
8
breakfastcupfuls of good breadcrumbs, 3 eggs, 2 lbs. of tomatoes, 2 finely chopped
onions, 1/2 oz. of butter, pepper and salt to taste, a little boiling milk; 1
dessertspoonful of finely chopped parsley. Cut the tomatoes into slices, and
stew them gently with 1 oz. of the butter, the onions and seasoning for 10
minutes, then add the parsley. Soak the breadcrumbs with enough hot milk to
just moisten them through, add the eggs beaten up. Grease a pie-dish, place in
it first a layer of breadcrumbs, then one of tomatoes and so on until full,
finishing with breadcrumbs. Put the rest of the butter in little bits on the
top of the pie, and bake it until lightly brown.
1 quart of milk,
6 eggs, pepper and salt to taste, 1 tablespoonful each of finely chopped
parsley and spring onion. Proceed as above; mix the herbs and onion with the
custard, and bake until set.
1 quart of milk;
6 eggs, 6 oz. of grated cheese, Parmesan is the best, but any kind of cooking
cheese can be used; 1/2 a saltspoonful of nutmeg, pepper and salt to taste.
Heat the milk; meanwhile whip the eggs well, and mix the cheese and seasoning
with them. Mix well with the hot milk, pour the mixture into a buttered
pie-dish, and bake in a moderately hot oven until set. Serve with green
vegetables and potatoes.
12 oz. of
onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2 eggs, 1-1/2 oz. of
butter, pepper and salt to taste. Chop the onions up small and fry them in the
butter, or oil a nice brown, then add the sage to them. Mix a third of the
onions with the breadcrumbs, add the eggs well beaten, pepper and salt; mix all
well, form into fritters, and fry in butter or oil. The remainder of the onions
place round the fritters on the dish. Serve with apple sauce.
1 teacupful of
mashed potatoes, 1/2 lb. of breadcrumbs, 1 large English onion, 2 eggs, 1 oz.
of butter, 1 teaspoonful of powdered sage, 1/2 saltspoonful of nutmeg, pepper
and salt to taste. Chop the onion up fine and fry it brown in the butter. Whip
up the eggs and mix both ingredients with the breadcrumbs; add the mashed
potatoes, herbs, and seasoning, and mix all well together. Form into fritters,
dredge with flour, and fry them a nice brown. Serve with vegetables, potatoes,
and sauce.
1/2 lb. of good
bread, 1 pint of milk, 3 eggs, 4 pickled walnuts and the vinegar to taste, 1
tablespoonful of finely chopped parsley, 1 teaspoonful of powdered mixed herbs,
1 grated English onion, 2 oz. of butter, pepper and salt to taste. Soak the
bread in the milk, add the parsley, herbs, onion, eggs and seasoning. Mash up
the pickled walnuts, dissolve part of the butter on the stove and add both to
the other ingredients; mix all well. Butter a pie-dish with the rest of the
butter, pour in the mixture, and bake.
6 oz. of haricot
beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb. of parboiled potatoes, 2
hard-boiled eggs, 1 teaspoonful of herbs, 4 oz. of
butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste. Have the beans
boiled the previous day, place them in a pie-dish, chop up the onions and boil
them in a little water until soft, cut the potatoes in small dice, slice the
tomatoes, cut up the eggs, and mix all the ingredients thoroughly in the pie
dish, adding the herbs, 1 oz. of butter, and seasoning. Pour over the mixture 1
pint of water, and let it cook for 1 hour in the oven. Make a paste of the
wheatmeal, the rest of the butter and a little cold water, cover the vegetables
with it, and bake the pie 1 hour in a moderate oven.
4 eggs, 4 oz.
grated cheese, 1 oz. of butter, 1 teaspoonful of mustard, 1 gill of cream,
pepper and salt to taste. For the crust 6 oz. of good wheatmeal, and 2 oz. of
butter. Whip up the eggs and add to each egg 1 dessertspoonful of water.
Dissolve the mustard in a little water; mix this, the cheese and seasoning with
the eggs. Heat the butter in a frying-pan, and when boiling stir in the eggs
and cheese mixture, stirring it with a knife over the fire until set. Turn the
mixture into a bowl to cool. Meanwhile have ready the paste for the pastry. Rub
the butter into the flour, add enough water to make it hold together, mixing
the paste with a knife. Roll it out thin, line small patty pans, fill with the
egg and cheese mixture. Moisten the edges of the paste in the patty pans, cover
with paste, and press the edges together. Bake the little tartlets in a
moderately hot oven until done; they will take from 15 to 20 minutes.
1 lb. of
spaghetti, the strained juice of one tin of tomatoes, 1 oz. of butter, pepper
and salt. Mix the tomato juice with 1 pint of water and let the liquid come to
the boil, throw in the spaghetti, taking care to keep the contents of the
saucepan boiling fast; add the butter and seasoning, and cook until tender;
time from 15 to 20 minutes. Serve very hot with grated cheese.
Cut up
lengthways as many onions as may be required, according to number in family.
Set them over a fire in a saucepan with a piece of butter the size of a walnut,
and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will
be a lot of juice boiled out of the onions. Chop fine a handful of parsley,
thicken the liquid on the onions with some a good fine wheatmeal, add pepper
and salt; let the onions simmer a few minutes longer, then mix the parsley with
them, and serve at once with squares of toast. This is a very nice dish for the
evening meal.
Choose as many
onions of equal size as are required and boil them whole in plenty of water
until tender; the time necessary being about 2 to 2-1/2 hours. Then drain them,
keeping the water they were boiled in as stock for soup or stew. Make the sauce
as follows: 1/2 pint of milk, 1 oz. of butter, 1 heaped teaspoonful of
cornflour, pepper and salt to taste. Boil the milk with the butter and
seasoning, and thicken it with the cornflour. Boil the sauce up again and pour
it over the onions, which should be ready on a hot dish on slices of toast.
This is a very
savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz.
of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of butter.
Peel and slice the onions thinly and grate the cheese. Arrange the onions in a
pie-dish in layers, sprinkling cheese and a little pepper and salt between each
layer. Finish with the cheese, scatter breadcrumbs on the top, cut up the
butter into bits and scatter it over the breadcrumbs. Pour a small teacupful of
water into the pie-dish, and bake about 2 hours. This is nice eaten cold as
well as hot.
4 eggs, 1/2 lb.
of good wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter.
Thoroughly beat the eggs, make a batter of them with the flour and milk, and
season it. Well butter a shallow tin, pour in the batter, and cut the rest of
the butter in bits. Scatter them over the batter, and bake it 3/4 hour. Serve
with vegetables, potatoes, and sauce. To use half each of good breakfast oats
and wheatmeal will be found very tasty.
2 lbs. of
potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz. of vermicelli, 1/2
pint of milk, 1 oz. of butter, pepper and salt. Cut up into dice the potatoes
and onions, and stew them with the butter and very little water; when they are
tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes
longer. Add seasoning, the milk and vermicelli, and a little more water if
necessary; let the whole simmer for another 10 minutes, and serve.
2 lbs. of
spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions, juice of 1/2 a
lemon, pepper and salt, and some a good fine wheatmeal. Pick and wash the
spinach, boil it with the onions without water until quite tender; drain it
dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon
juice, butter, and seasoning. Add as much of the meal as necessary to make the
mixture into a soft paste. Form into balls, flour them, drop them into boiling
water, and boil them 5 to 10 minutes; serve with potatoes and gravy.
4 good-sized
Spanish onions, 1 breakfastcupful of good breadcrumbs, an egg, 1 teaspoonful of
powdered dry sage, or a dessertspoonful of minced fresh sage, pepper and salt
to taste, and 2 oz. of butter. Boil the onions for 20 minutes and drain them.
Cut a piece off the top of each onion and scoop out enough inside to leave at
least 1 inch thick of the outer part. Chop up finely the part removed, mix it
with the breadcrumbs, the sage, pepper, and salt. Beat up the egg, melt 1 oz.
of the butter, and mix with the breadcrumbs, and stuff the onions with the
mixture. Replace the slices cut off the tops of the onions, and tie them on
with white cotton. Place the onions in a pie-dish or deep tin, put the rest of
the butter on the top of the onions, cover them up, and bake them until quite
tender. Have ready the brown sauce, remove the threads of cotton, and pour the
sauce over the cooked onions.
1-1/2 lbs. of
tomatoes, 1/2 lb. of onions, 1 oz. of butter, 2 oz. of vermicelli, 2
hard-boiled eggs. For the crust, 8 oz. of good wheatmeal, 3 oz. of butter. Cut
up the potatoes and onions into dice, and parboil them in 1 pint of water,
adding the butter and seasoning. Turn them into a pie-dish, add the tomatoes
and eggs cut in slices, mix all the ingredients, and add the vermicelli broken
up small. Make a paste with the meal, butter, and a little cold water, cover
the pie with the crust, and bake for 1 hour.
1 lb. of
tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste. Scald, skin, and
slice the tomatoes. Melt the butter in a frying-pan. Add it to the tomatoes
with seasoning, and stew in the butter until quite tender and until a good deal
of the liquid has steamed away. Whip the eggs and stir them into the cooked
tomatoes; keep stirring until the mixture has thickened. Serve on hot buttered
toast. This mixture can also be used cold for sandwiches.
4 large
tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint of milk, 1 dessertspoonful
of good wheatmeal, pepper and salt to taste. Bake the tomatoes in a tin with
the butter and a dredging of pepper and salt. Make a sauce with the milk, meal,
and cheese, seasoning it with a little cayenne pepper if handy. When the
tomatoes are baked, place them on hot buttered toast, pour the sauce over, and
serve hot.
Cut tomatoes and
Spanish onions in slices, put into a pie-dish in alternate layers, add a little
soaked tapioca, pepper and salt, and a little butter to taste. Put in
sufficient water to make gravy, cover with wholemeal
crust, bake 1-1/2 hours; eat with baked potatoes and bread.
8 medium-sized
tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely
chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter.
Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the
egg well beaten, and seasoning. Make a small opening in the tomato and take out
the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a
tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin,
and bake the tomatoes 15 minutes.
These are an
excellent addition to stews. Boil till soft, and mash up together equal
quantities of potatoes, turnips, carrots, lentils, vegetable marrow, and
haricot beans, and season nicely with pepper, salt, nutmeg, and mixed herbs.
Bind with beaten eggs, dip in frying batter, and fry the balls in vege-butter
or oil till golden brown.
1 lb.
breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4 eggs; 1 small onion
chopped very fine, 1 good pinch of mixed herbs, pepper and salt to taste, and
enough milk just to smoothly moisten the mixture. Mix all the ingredients
thoroughly, turn into a buttered bread tin and steam 2-1/2-3 hours; turn out
and serve with brown sauce.
1 lb. of
mushrooms, 1 small English onion, 1 oz. of butter, 1 dessertspoonful of good
cornflour, 1/2 pint of milk, 1/2 pint of water, pepper and salt to taste. Peel,
wash, and dry the mushrooms - if big, quarter them - dice the onion, and fry both
in the butter for 10 minutes. Add the water, milk, and seasoning, and let it
all simmer for 20 minutes; thicken with the cornflour, boil up and serve with
curried or plain boiled rice.
2
breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut turnips,
carrots, celery, onion, and green peas all mixed, 2 eggs, 1 teaspoonful of
mixed herbs, pepper and salt to taste. Beat the eggs up and mix all the
ingredients well together; butter a mould. Fill in the mixture, cover with the
lid or tie a cloth over it, and steam for 2 hours. Turn out, and serve with
brown sauce.
1/2 lb. each of
tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of
mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste.
Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not
bigger than a walnut, stew them in the butter and 1 pint of water until nearly
tender, add the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if
necessary. Cut the hard-boiled eggs in quarters and place them on the top of
the vegetables, cover with a crust, and bake until it is brown.
1/2 lb. each of
carrots, turnips, onions, potatoes, 1 small cauliflower, 2 good sized tomatoes
or a cupful of tinned ones, 2 hard-boiled eggs, 1 teaspoonful of mixed herbs, 1
oz. of butter, 1 dessertspoonful of sago, pepper and salt to taste. Wash and
prepare the vegetables, cut them into pieces the size of nuts; if fresh
tomatoes are used, scald and skin them. Let all the vegetables stew gently with
the butter and 1 pint of water until they are nearly tender; add the herbs, and
seasoning; pour the whole into a pie-dish, sprinkling the sago between the
vegetables; add water if more is required for the pie to have sufficient gravy;
cut up the eggs in quarters, place the pieces on the top of the vegetables, and
cover all with a crust. These vegetable pies can be varied according to the
vegetables in season; cooked haricot or kidney beans, lentils, green peas,
French beans may be used, and vermicelli or tapioca substituted for the sago.
Fry 2 Spanish
onions in 2 oz. of butter, then add 3 turnips, 2 carrots, a little white
celery, and 1 pint of water. Allow all to stew for 2 hours, then mix a
tablespoonful of good wheatmeal with 1/2 pint of milk. Add to the stew, and
serve.
1/2 tin of sweet
corn, 2 eggs, 1/2 pint of milk, 1/2 oz. of good wheatmeal, pepper, and salt,
1/2 saltspoonful of nutmeg, and some oil or butter. Make a batter of the meal,
milk, and the eggs well beaten, adding the seasoning and the sweet corn. Have
some oil (vege-butter) boiling in the frying-pan, drop spoonfuls of the batter
into the boiling fat, and fry the fritters a golden brown. Serve with slices of
lemon or tomato sauce.
Quantity of good
thick cream according to requirement. The white of 1 egg to 1/4 pint. Whip it
well with a whisk or fork until it gets quite thick; in hot weather it should
be kept on ice or standing in another basin with cold water, as the cream might
curdle. Add sugar to taste and whatever flavouring might be desired, this
latter giving the cream its name. When whipped cream is used to pour over
sweets, &c., flavour it with stick vanilla; a piece 1 inch long is
sufficient for 1/2 pint of cream; it must be split and as much as possible of
the little grains in it rubbed into the cream.
1 quart of milk,
6 oz. of good chocolate, 4 eggs, 1 tablespoonful of good corn flour, essence of
vanilla, sugar to taste. Dissolve the chocolate in a few tablespoonfuls of
water, stirring it over the fire until a thick, smooth paste; add the milk,
vanilla, and sugar. When boiling thicken the milk with the cornflour; remove
the mixture from the fire to cool slightly, beat the eggs well, stir them into
the thickened chocolate very gradually, and stir the whole over the fire,
taking care not to allow it to boil When well thickened let the cream cool;
serve in custard glasses or poured over sponge cakes or macaroons.
Use the whites
of 3 eggs to 2 large bars of chocolate; vanilla to taste. Break the chocolate
in pieces, and melt it in a little enamelled saucepan with very little water;
stir it quite smooth, and flavour with a good vanilla essence. Set the
chocolate aside until quite cold, when it should be a smooth paste, and not too
firm. Beat the whites of the eggs to a very stiff froth, and mix the chocolate
with it, stirring both well together until the chocolate is well mixed with the
froth. It the cream is not found sweet enough, add a little castor sugar. Serve
in a glass dish. This is easily made, and very dainty.
2 oz. of good
chocolate to 1/4 pint of cream, white of 1 egg. Dissolve the chocolate over the
fire with 2 tablespoonfuls of water; let it get quite cold, and then mix it with
the cream previously whipped stiff; this will not require any additional sugar.
The yolks of 6
eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of sifted sugar, a little
cinnamon. Beat up all the ingredients, put the mixture into a saucepan over a
sharp fire, and whisk it till quite frothy, taking care not to let it boil;
fill into glasses and serve at once.
1 quart of
blackberries, sugar to taste, 1/2 pint of cream, white of 2 eggs. Mash the
fruit gently, put it into a hair-sieve and allow it to drain. Sprinkle the
fruit with sugar to make the juice drain more freely; whip the cream and mix
with the juice.
The juice of 3
lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1 dessertspoonful of
cornflour. Proceed exactly as in "Orange Cream."
Pound 1-1/2 doz.
macaroons, place in a bowl, add 1 or 2 spoonfuls of milk, and mix all to a
smooth paste. Take a 6d. jar of cream, whip to a stiff froth. Lay a little of
the macaroon paste roughly in the bottom of a glass dish, then 1 or 2 spoonfuls
of the cream, more paste and cream, then cover with 1 spoonful of cream put on
roughly.
1 pint of cream,
the whites of 4 eggs, some apricot jam, 2 inches of vanilla pod, 1
dessertspoonful of castor sugar. Split the vanilla, put this and the sugar into
the cream; whip this with the whites of eggs until stiff, then remove the
vanilla. Place a good teaspoonful of apricot jam in each custard glass, and
fill up with whipped cream.
6 oranges, 1
lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste), 1 dessertspoonful of cornflour, some water. Take the juice of the oranges and
the juice and grated rind of the lemon. Add enough water to the fruit juice to
make 1-1/2 pints of liquid; let this get hot, adding the sugar to it; mix the
cornflour smooth with a spoonful of cold water, and thicken the fruit juice
with it, letting it boil up for a minute, set aside and let it cool a little;
beat the eggs well, and when the liquid has cooled mix them carefully in with
it; return the whole over a gentle fire, keep stirring continually until the
cream thickens, but take care not to let it boil, as this would curdle it. When
cold, serve in custard glasses, or in a glass dish poured over macaroons.
1 quart of
strawberries, sugar to taste, 1/2 pint of cream. Proceed as in "Blackberry
Cream."
1 quart of
raspberries, sugar to taste, 1/2 pint of cream. Proceed as in "Blackberry
Cream."
Lay 6 sponge
cakes on a glass dish, and soak them with any fruit syrup; then add 1 pint of
blancmange. When nearly cold cover the top with ratafia biscuits and decorate
with angelica and cherries.
1/2 pint of
cream, 1/2 pint of milk, 1 tablespoonful of good cornflour, 1/4 lb. of
macaroons, 2 oz. of ratafias, vanilla, and sugar to taste. Put the cream and
milk over the fire, adding a piece of vanilla 2 inches long, and sugar to
taste; smooth the cornflour with a tablespoonful of cold milk, mix it with the
milk and cream when nearly boiling, stir the mixture over the fire until it has
thickened and let it simmer 2 minutes longer, always stirring; remove the
vanilla, arrange the macaroons and ratafias on a shallow glass dish, let the
cream cool a little, then pour it over the biscuits and serve cold. This makes
a delicious dish.
8 large apples,
moist sugar to taste, half a teacupful of water and the juice of half a lemon,
1 pint of custard made with a good custard powder. Peel, cut and core the
apples and put into a lined saucepan with the water, sugar, and lemon juice,
stew till tender and rub through a sieve; when cold put the fruit at the bottom
of a pie-dish and pour the custard over, grate a little nutmeg over the top,
bake lightly, and serve cold.
1 quart of milk,
6 eggs, sugar, and flavouring to taste. Heat the milk until nearly boiling,
sweeten it with sugar, and add any kind of flavouring. Whip up the eggs, and
mix them carefully with the hot milk. Pour the custard into a buttered
pie-dish, and bake it in a moderately hot oven until set. If the milk and eggs
are mixed cold and then baked the custard goes watery; it is therefore
important to bear in mind that the milk should first be heated. Serve with
stewed fruit.
1-1/2 pints of
milk, 4 eggs, 1 dessertspoonful of sugar, 1/2 lemon and 4 oz. of castor sugar
for caramel. Put the dry castor sugar into an enamelled saucepan and let it
melt and turn a rich brown over the fire, stirring all the time. When the sugar
is melted and browned stir into it about 2 tablespoonfuls of hot water, and the
juice of 1/2 lemon. Then pour the caramel into a mould or cake-tin, and let it
run all round the sides of the tin. Meanwhile heat the milk near boiling-point,
and add the vanilla and sugar. Whip up the eggs, stir carefully into them the
hot milk, so as not to curdle the eggs. Then pour the custard into the tin on
the caramel and stand the tin in a larger tin with hot water, place it in the
oven, and bake in a moderately hot oven for about 20 minutes or until the
custard is set. Allow it to get cold, turn out, and serve.
The juice of 6
oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of
good cornflour. Add enough water to the fruit juices to make 1-1/2 pints of
liquid. Set this over the fire with the sugar; meanwhile smooth the cornflour
with a little cold water, and thicken the liquid with it when boiling. Set
aside the saucepan, (which should be an enamelled one) so as to cool the contents
a little. Beat up the eggs, gradually stir into them the thickened liquid, and
then proceed with the custard as in the previous recipe. This is a German
sweet, and very delicious.
Make the custard
as in the recipe for "Cup Custard." Take 4 oz. of castor sugar; put
it over a brisk fire in a small enamelled saucepan, keep stirring it until
quite melted and a rich brown. Then cautiously add 2 tablespoonfuls of boiling
water, taking care not to be scalded by the spluttering sugar. Gradually stir
the caramel into the hot custard. Let it cool, and serve in custard glasses.
6 whole eggs or
10 yolks of eggs, 1 quart of milk, sugar and vanilla to taste. Beat the eggs
well while the milk is being heated. Use vanilla pods to flavour - they are
better than the essence, which is alcoholic; split a piece of the pod 3 or 4
inches long, and let it soak in the milk for 1 hour before it is set over the
fire, so as to extract the flavour from the vanilla. Sweeten the milk and let it come nearly to boiling-point. Carefully stir
the milk into the beaten eggs, adding only a little at a time, so as not to
curdle the eggs. When all is mixed, pour the custard into a jug, which should
be placed in a saucepanful of boiling water. Keep stirring the custard with a
wooden spoon, and as soon as the custard begins to coat the spoon remove the
saucepan from the fire, and continue stirring the custard until it is well
thickened. In doing as here directed there is no risk of the custard curdling, for
directly the water ceases to boil it cannot curdle the custard, although it is
hot enough to finish thickening it. If the milk is nearly boiling when mixed
with the eggs, the custard will only take from 5 to 10 minutes to finish. When
the custard is done place the jug in which it was made in a bowl of cold water,
stir it often while cooling to prevent a skin forming on the top. Remove the
vanilla pod and pour the custard into glasses. Should the custard be required
very thick, 8 eggs should be used, or the milk can first be thickened with a
dessertspoonful of good cornflour before mixing it with the 6 eggs. This is an
excellent plan; it saves eggs, and the custard tastes just as rich as if more
eggs were used. Serve in custard glasses, or in a glass dish.
1 pint of milk
or cream, 2 oz. of lump sugar and 1 packet of good custard powder. Put the
contents of the packet into a basin and mix to a smooth, thin paste with about
2 tablespoonfuls of the milk; boil the remainder of milk with the sugar, and
when quite boiling pour quickly into the basin, stirring thoroughly; stir
occasionally until quite cold, then pour into custard glasses and grate a
little nutmeg on the top, or put in a glass dish and serve with stewed or
tinned fruits, or the custard can be used with Christmas or plum pudding
instead of sauce.
When the custard
has been standing over night, it should be well stirred before using.
Line a pie-dish
with puff paste, prick well with a fork and bake carefully, then fill the case
with a custard made as follows. Mix 1 dessertspoonful of flour with the
contents of a packet of good custard powder, out of a pint of milk take 8
tablespoonfuls and mix well with the flour, custard powder, &c., boil the remainder
of milk with sugar to taste and 1 oz. of butter and when quite boiling pour on
to the custard powder, stir quickly for a minute, then pour into the pastry
case, grate a little nutmeg on the top and bake till of a golden brown; serve
either hot or cold.
1 quart of milk,
1/2 pint of ready boiled wheat (boiled in water), 1/4 lb. of sultanas and
currants mixed, sugar to taste, 4 eggs, a stick of cinnamon. Mix the milk with
the wheat (which should be fresh), the sugar and fruit, adding the cinnamon,
and let all cook gently over a low fire, stirring frequently; when the mixture
is nicely thickened remove it from the fire and let it cool; beat up the eggs
and gradually mix them with the rest, taking great care not to curdle them.
Stir the frumenty over the fire, but do not allow to boil. Serve hot or cold.
The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5
hours.
1 quart of milk,
6 eggs, 1 dessertspoonful of good cornflour, 1 wineglassful of rosewater, sugar
to taste, 1/2 lb. ground almonds. Boil the milk with the sugar and almonds;
smooth the cornflour with the rosewater and stir it into the boiling milk, let
it boil up for a minute. Beat up the eggs, leaving out 3 of the whites of the
eggs, which are to be beaten to a stiff froth. Let the milk cool a little, then
stir in the eggs very gradually, taking care not to curdle them; stir over the
fire until the custard is nearly boiling, then let it cool, stirring
occasionally; pour it into a glass dish, and pile the whipped whites of the
eggs on the top of the custard just before serving.
Make some good
puff paste and line a pie-dish with it, putting a double row round the edge.
With 1/2 lb. of castor sugar stew 1 lb. of green gooseberries until the skins
are tender, then rub them through a sieve. Scald 1 pint of milk, mix 1
tablespoonful of good cornflour to a smooth paste with cold milk, add it to the
milk when boiling, let it boil for 5 minutes, gently stirring it all the time,
then turn it into a bowl and let it become cool. Add 1/4 lb. of castor sugar, 2
oz. of butter melted and dropped in gradually whilst the mixture is beaten,
then put in the well-beaten yolks of 6 eggs, add the mashed gooseberries in
small quantities, and lastly the whites of the eggs whipped to a stiff froth;
beat all together for a minute to mix well. Pour this into the lined pie-dish
and bake 25 or 30 minutes; serve in the pie-dish. This can be made from any
kind of acid fruit, and is as good cold as hot.
Top and tail 1
pint of gooseberries, put into a lined saucepan with sugar to taste and half a
small teacupful of water, stew gently until perfectly
tender, rub through a sieve, and when quite cold add 1 pint of custard made
with a good custard powder, which should have been allowed to become cold
before being mixed with the fruit. Serve in a glass dish with sponge fingers.
N.B. - Apple fool
is made in exactly the same way as above, substituting sharp apples for the
gooseberries.
Remove the
stalks from 1 lb. of fresh strawberries, place them in a glass dish and scatter
over 2 tablespoonfuls of pounded sugar; prepare 1 pint of custard with a good
custard powder according to recipe given above, and while still hot pour
carefully over the fruit, set aside to cool, and just before serving (which
must not be until the custard has become quite cold) garnish the top with a few
fine strawberries.
1/2 lb. of
macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of good cornflour, sugar
and vanilla essence to taste. Boil the milk and stir into it the cornflour
smoothed with a little of the milk; whip up the eggs, and carefully stir in the
milk (which should have been allowed to go off the boil) without curdling it;
add sugar and vanilla to taste, and stir the custard over the fire until it
thickens, placing it in a jug into a saucepan of boiling water. Arrange the
macaroons in a glass dish, and when the custard is cool enough not to crack the
dish, pour it over them and sprinkle some ground almonds on the top. Serve
cold.
4 oz. of good macaroni,
3 eggs, 1 tablespoonful of sugar, 1 even dessertspoonful of good cornflour,
vanilla to taste. Boil the macaroni in 1 pint of milk, and add a little water
it needed; when quite tender place it on a glass dish to cool; make a custard
of the rest of the milk and the other ingredients; flavour it well with
vanilla; when the custard is cool pour it over the macaroni, and serve with or
without stewed fruit.
1-1/2 pints of
raspberries, 1/2 pint of red currants, 6 oz. of sugar, 7 eggs, 1
dessertspoonful of good cornflour. Mix the fruit, and let it cook from 5 to 10
minutes with 1 pint of water; strain the juice well through a piece of muslin
or a fine hair-sieve. There should be 1 quart of juice; if necessary add a
little more water; return the juice to the saucepan, add the sugar and reheat
the liquid; when it boils thicken it with the cornflour, then set it aside to
cool. Beat up the eggs, add them carefully after the fruit juice has somewhat
cooled; stir the custard over the fire until it thickens, but do not allow it
to boil, as the eggs would curdle. Serve cold in custard glasses, or in a glass
dish poured over macaroons or sponge cakes. You can make a fruit custard in
this way, with strawberries, cherries, red currants, or any juicy summer fruit.
Cut some slices
of rich cheese and place them between some slices of wholemeal bread and
butter, like sandwiches. Put them on a plate in the oven, and when the bread is
toasted serve on a napkin.
Spread some thin
brown bread thickly with cream cheese, then put any kind of jam between the
slices; sift with powdered sugar and serve.
1/4 pint cream,
2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece
of vanilla 1/2 in. long; slit the latter and remove it when the cream is
whipped firmly. Mix the chocolate with the cream and spread the mixture on thin
slices of bread; make into sandwiches. If desired sweeter add a little sugar to
the cream.
Pound together
the yolks of 8 hard-boiled eggs, a piece of butter the size of an egg, a little
salt, a teaspoonful of curry powder, and a tablespoonful of fine breadcrumbs.
Pound to a smooth paste and moisten with a little tarragon vinegar.
Cut some slices
of new bread into squares, spread each piece with golden syrup and over this
with clotted cream.
2 eggs, 1/4 lb.
tomatoes, 1/2 oz. butter, pepper and salt. Skin and slice the tomatoes, melt
the butter in a saucepan, add the tomatoes and pepper and salt to taste, and
let them simmer for 10 minutes, mashing them well with a wooden spoon; set the
saucepan aside and allow the tomatoes to cool. Beat up the eggs, mix them with
the tomatoes and stir the mixture well over the fire until it is well set, then
turn it out and let it get cold; make into sandwiches in the usual way.
Cut in slices 1
or 2 ripe red tomatoes, after having removed the seeds. Arrange in a single
layer in a baking tin, sprinkle with fine breadcrumbs seasoned with pepper and
salt. Put a little bit of butter on each slice, bake 15 minutes, and serve on
hot buttered toast; pour the gravy from it round the dish. A few drops of lemon
juice are an improvement.
4 eggs, 3 oz. of
castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds.
Whip the whites of the eggs to a stiff froth, mix them lightly with the
well-beaten yolks, add the other ingredients gradually. Have ready a
well-buttered pie-dish, pour the mixture in (not filling the dish more than
three-quarters full), and bake in a moderately hot oven until a knitting needle
pushed through comes out clean. Turn the pudding out and serve cold.
1/2 lb. of
almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar,
cream, and ratafia flavouring. With a spoonful of water make the ground almonds
into a paste, warm the butter, mix the almonds with this, and add the sugar and
2 tablespoonfuls of cream or milk, and the eggs well beaten. Mix well, and
butter some cups, half fill them, and bake the puddings for about 20 minutes.
Turn them out on a dish, and serve with sweet sauce.
1/2 lb. of rice,
2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen
bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some
raspberry jam. Cook the rice, butter, milk, sugar, and almonds until the rice
is quite tender, which will take from 40 to 50 minutes; butter a mould, sift
the cinnamon over it evenly, pour in the rice, let it get cold, turn out and
serve with sauce made of raspberry jam and water. Dip the mould into hot water for
1/2 a minute, if the rice will not turn out easily.
2 lbs. of
cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up
teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to
taste, a good wholemeal bread, and butter. Pare, core, and cut up the apples
and set them to cook with 1 teacupful of water. Some apples require much more
water than others. When they are soft, add the fruit picked and washed, the
cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter,
line a buttered pie-dish with them. Place a layer of apples over the buttered
bread, and repeat the layers of bread and apples until the dish is full,
finishing with a layer of bread and butter. Bake from 3/4 hour to 1 hour.
1 tin of
apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a
saucepan, and let them simmer with a little sugar for 1/2 an hour; take them
off the fire and beat them with a fork. Mix with them the sponge cakes crumbled.
Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a
wetted mould and bake in a hot oven with a cover over the mould for 1/2 an
hour. Turn out; serve either hot or cold.
1 pint of milk,
3 eggs, sugar, vanilla flavouring, nutmeg. Warm the milk, beat up the eggs with
the sugar, pour the milk over, and flavour. Have a pie-dish lined at the edge
with baked paste, strain the custard into the dish, grate a little nutmeg over
the top, and bake in a slow oven for 1/2 an hour. Serve in the pie-dish with
stewed rhubarb.
1/2 lb. of pearl
barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of butter, the grated rind of
a lemon. Soak the barley overnight, and boil it in 3
pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and
the apples pared, cored, and chopped fine. Pour the mixture into a buttered
dish, put the butter in bits over the top, and bake for 1 hour.
1 pint of milk,
3 oz. of cornflour, 3 oz. of good wheatmeal, 2 oz. of butter, 3 eggs, some
raspberry or apricot jam. Rub the cornflour and meal smooth with a little of
the milk; bring the rest to boil with the butter, and stir into it the smooth
paste. Stir the mixture over the fire for about 8 minutes, then turn it into a
basin to cool. Beat up the yolks of the eggs and add them to the cooked batter;
whip the whites of the eggs to a stiff froth and add them to the rest; butter a
pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on,
until the dish is full, finishing with the batter, and bake the pudding for 1/2
an hour.
1/2 lb. of good
wheatmeal, 1 pint of milk, 3 eggs, 1 dessertspoonful of sugar, 1 teaspoonful of
ground cinnamon (or any other flavouring preferred). Beat the eggs well, mix
all thoroughly, and bake about 3/4 hour.
Soak a 1d.
French roll in 1/2 pint of boiling milk; for 1 hour, then add 1/4 lb. of
sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4 chopped apples, a little
chopped peel, the yolks of 3 eggs, a little grated nutmeg and zest of lemon.
Mix in lastly the whites of the 3 eggs whisked to a stiff froth, pour into a
mould, and boil for 2 hours. Serve with a sweet sauce.
6 medium-sized
apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2 a lemon and some almond
or vanilla essence. Pare and core the apples, and boil them in 1 pint of water,
sweetened with 2 oz. of sugar, and the lemon rind added, until they are
beginning to get soft. Remove the apples from the saucepan and place them in a
pie-dish without the syrup. Heat the milk and make a custard with the eggs,
well beaten, and the hot milk; sweeten and flavour it to taste, pour the
custard over the apples, and bake the pudding until the custard is set.
Fill a greased
pudding basin with slices of good bread, each slice spread thickly with
raspberry jam; make a custard by dissolving 1 tablespoonful of cornflour in 1
pint of milk well beaten; boil up and pour this over the jam and bread; let it
stand 1 hour; then boil for 1 hour covered with a pudding cloth. Serve either
hot or cold, turned out of the basin.
3/4 lb. of
breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3 oz. of ground almonds,
sugar to taste, 4 eggs well beaten, 1 oz. of butter (oiled). Mix all the
ingredients, and let them soak for 1/2 an hour. Turn into a buttered mould and
steam the pudding for 1-1/2 to 2 hours.
5 oz. of good
wholemeal bread, 1 pint of milk, 2 tablespoonfuls of orange or rosewater, sugar
to taste, 4 eggs. Soak the bread in the milk until perfectly soft; add sugar
and the rose or orange water; beat the mixture up with the yolks of the eggs;
beat the whites of the eggs to a stiff froth, and mix them lightly with the
rest; pour the whole into a well-buttered pie-dish and bake the Soufflé for 1/2
1/4 lb. of
ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk, sugar to taste, vanilla
flavouring. Butter a mould, press the ratafias all over it, and lay in the
sponge cakes cut in slices; then put in more ratafias and sponge cakes until
the mould is almost full. Beat the yolks of the eggs well together and the
whites of 2 eggs. Boil the milk and pour it on the eggs, let it cool a little,
add sugar and flavouring. Pour into the mould. Cover it with buttered paper and
steam for about 1 hour. Turn it out carefully, and serve with jam or sauce
round it.
3 stale 1d.
buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns in thin slices, put
them in a dish, beat the eggs well, add to the milk and sugar, and pour over the buns; cover with a plate, then stand for 2 hours;
bake for 1 hour in a moderate oven, or steam for 1-1/2 hours, as preferred;
serve with lemon sauce.
Butter a pint
pudding mould and decorate it with preserved cherries, then fill the basin with
layers of sliced sponge cakes and macaroons, scattering a few cherries between
the layers. Make a pint of custard with a good custard powder, add to it 2
tablespoonfuls of raisin wine and pour over the cakes, &c., steam the
pudding carefully for three-quarters of an hour, taking care not to let the
water boil into it; serve with wine sauce.
1/2 lb. of good
bread cut in thin slices, eggs and milk as in Bun Pudding, 1 breakfastcupful of
currants and sultanas mixed, 1 heaped-up teaspoonful of cinnamon, 2 oz. of
butter, 2 oz. of chopped almonds, and sugar to taste. Soak the bread as directed
in above recipe, add the fruit, which should be previously well washed, picked,
and dried, and the cinnamon, almonds, and sugar. Dissolve part of the butter,
add it to the rest of the ingredients, and mix them all well together. Butter a
pie-dish with the rest of the butter, and bake the pudding in a moderate oven
for 1 hour.
2 oz. dried
cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale sponge cakes, 1 pint of
milk, 4 eggs, well beaten, a few drops of almond essence, and some raspberry
jam. Butter a mould and decorate it with the cherries and citron cut into fine
strips, break up the sponge cakes and fill the mould with layers of sponge
cake, ratafias, and jam. When the mould is nearly full, pour over the mixture
the custard of milk and eggs with the flavouring added. Steam the pudding for 1
hour, and serve with sauce.
To use up cold
stiff porridge. Mix the porridge with enough hot milk to make it into a fairly
thick batter. Beat up 1 or 2 eggs, 1 egg to a breakfastcupful of the batter,
add some jam, stirring it well into the batter, bake 1 hour in a buttered
pie-dish.
3 large carrots,
3 eggs, 1/2 pint of milk, 4 oz. of good wheatmeal, 2 tablespoonfuls of syrup, 1
teaspoonful of cinnamon. Scrape and grate the carrots, make a batter of the
other ingredients, add the grated carrots, pour the mixture into a buttered
mould, and steam the pudding for 2-1/2 to 3 hours.
1/2 lb. of
ground sweet almonds, 7 oz. of castor sugar, 1 oz. of good cocoa, 8 eggs, the
whites beaten up stiffly, 1 dessertspoonful of vanilla essence. Place the yolks
of the eggs in the pan, whip them well, add the vanilla essence, the sugar, the
almond meal, and the cocoa, beating the mixture all the time; add the whites of
the eggs last. Pour the mixture into pie-dishes, taking care not to fill them
to the top, and bake the puddings the same way as almond puddings.
1 quart of milk,
2 oz. of potato flour, 2 oz. of good wheatmeal, 1 heaped-up tablespoonful of
cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the
potato flour, wheatmeal flour, and cocoa with some of the milk. Add sugar to
the rest of the milk, boil it up and thicken it with the smoothed ingredients.
Let all simmer for 10 minutes, stir frequently, add the vanilla and mix it well
through. Pour the mixture into a wetted mould; turn out when cold, and serve
plain, or with cold white sauce.
1/4 lb. of
grated a good chocolate, 1/4 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter,
1 pint of milk, 3 eggs. Mix the chocolate, flour, sugar, and butter together.
Boil up the milk and stir over the fire until it comes clean from the sides of
the pan, then take it out and let it cool. Break the eggs, whisk the whites and
yolks separately, first add the yolks to the pudding, and when they are well
stirred in, mix in the whites. Put into a buttered basin, and steam for 1 hour.
Turn out and serve hot.
Three large
sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of good wheatmeal, piece of
vanilla 3 inches long Dissolve the chocolate in 3/4 of
the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to
the boiled chocolate, and stir the mixture over the fire until it detaches from
the sides of the saucepan; then remove it from the fire and let it cool a
little. Beat up the yolks of the eggs and stir those in, whip the whites to a
stiff froth and mix these well through, turn the whole into a buttered mould,
and steam the pudding 1-1/2 hours. Serve with white sauce poured round.
8 sponge cakes,
3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick
vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of
milk. Break the sponge cakes into pieces, boil the milk and pour it over them;
mash them well up with a spoon. Dissolve half the chocolate in a saucepan with
2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split;
when the chocolate is quite dissolved remove the vanilla.
Have ready a
wetted mould, put into it a layer of sponge cake, next spread some of the
dissolved chocolate, sprinkle with almonds and ratafias, repeat until you
finish with a layer of sponge cake. Grate the rest of the chocolate, whip the
cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift
the chocolate into the whipped cream. Turn the sponge cake mould into a glass
dish, spread the chocolate cream over it evenly, and decorate it with almonds.
This is a
plainer pudding, which will agree with those who cannot take rich things. 1/2
lb. each of raisins, sultanas, currants, sugar, butter, and Brazil nuts. 1 lb.
each of wholemeal breadcrumbs, a good fine wheatmeal, and grated carrots; 4
beaten-up eggs, 1/2 oz. of spice, and some milk.
Wash and pick
the currants and sultanas, wash and stone the raisins, and dice the Brazil
nuts. Rub the butter into the wholemeal flour, mix all the ingredients
together, and add as much milk as is required to moisten the mixture. Fill
buttered pudding basins with it, cover with buttered paper, and tie over
pudding cloths. Boil the puddings for 8 hours.
1 lb. each of
raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb.
each of moist sugar, wholemeal breadcrumbs, a good fine wheatmeal, and sweet
almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and
some milk. Wash and pick the currants and sultanas; wash and stone the raisins;
dice the nut kernels, blanch and dice the almonds, and cut up fine the mixed
peel.
Rub the butter
into the meal and breadcrumbs. First mix all the dry ingredients, then beat
well the eggs and add them. Pour as much milk as is necessary to moisten the
mixture sufficiently to work it with a wooden spoon. Have ready buttered
pudding basins, nearly fill them with the mixture, cover with pieces of
buttered paper, tie pudding cloths over the basins, and boil for 12 hours.
12 oz. breadcrumbs,
1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter
almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1
teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the
breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind
the almonds, beat up the eggs, mixing all well together, at the last stir in
the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve
with white sauce.
1 lb. raisins
(stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb.
mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped
sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2
oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all the ingredients together; if the
mixture is too dry, add a little milk. Fill some greased basins with the
mixture, and boil the puddings from 8 to 12 hours.
1/2 lb. of stale
a good bread, 1 pint of milk, 1 oz. of butter, 3 oz. of sifted sugar, 1
tablespoonful of good cocoa, 3 eggs, vanilla to taste. Boil the bread in the
milk until it is quite soft and mashed up; then add the
cocoa, smoothed with a little hot water, the sugar, and vanilla. Let the
mixture cool a little, add the yolks of the eggs, well beaten, then beat the
whites of the eggs to a stiff froth, add these, mixing all well. Bake the
pudding in a buttered dish of an hour.
10 oz. of fresh
grated cocoanut, 8 oz. of good breadcrumbs, 4 oz. of stoned muscatels, chopped
small, 3 oz. of sugar, 3 eggs, 1 pint of milk. Mix the breadcrumbs, cocoanut;
muscatels, sugar, and the butter (oiled); add the yolks of the eggs, well
beaten, whip the whites of the eggs to a stiff froth, add these to the mixture
just before turning the pudding into a buttered pie-dish; bake until golden
brown.
1/2 lb. of good
bread, 3 eggs, 1 pint of milk, 1 grated fresh cocoanut, its milk, and sugar to
taste. Soak the bread as for the savouries, add the cocoanut, the milk of it,
and sugar, and mix all well. Butter a pie-dish, pour in the mixture, place a
few little pieces of butter on the top, and bake as above.
Twelve sponge
fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied
fruit, and 1 pint of custard made with a good custard powder. Butter thickly a
pint and a half pudding basin, decorate the bottom with a few slices of the
bright coloured fruits, split the sponge fingers and arrange them round the
sides of the basin, letting each one overlap the other and cut the tops level
with the basin; break up the remainder of the cakes and mix with the chopped
almonds, the ratafias crushed, and the remainder of the candied fruits chopped
finely; carefully fill the basin with this mixture, not disturbing the fingers
round the edge; prepare 1 pint of custard according to recipe on page 75, and
while still hot pour into the basin over the cakes, &c., cover with a plate
and put a weight on the top, let stand all night in a cold place; turn out on
to a glass dish to serve.
1 quart of milk,
2 oz. of cornflour, 2 oz. of good wheatmeal, sugar to taste, and vanilla or
other flavouring. Proceed as for a blancmange; when the ingredients are cooked,
let them cool a little, beat up the eggs, and mix them well with the rest, and
bake all for 20 or 30 minutes in a moderate oven.
One
dessertspoonful of flour, one packet of good custard powder, 1 oz. of butter, 1
pint of milk, and sugar to taste. Mix the flour and custard powder to a smooth,
thin paste, with a few tablespoonfuls of the milk, boil the rest of the milk
with the sugar and butter; when quite boiling pour it into the powder, &c.,
in the basin, stir briskly, then pour into a greased pie-dish and brown
slightly in the oven; before serving decorate the top with some apricot or
other jam.
1/2 lb. of rice,
2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and
currant jam. Gently cook the rice with the lemon peel in the milk, until quite
soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake
tin, place a layer of rice into it, spread a layer of jam, and repeat until the
tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn
out, and eat with boiled custard, hot or cold.
A teacupful of
good wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of
butter; whisk well together, and add a teacupful of fresh milk, and 2
well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about
three-parts full, and bake in a moderate oven for 35 minutes; serve with
apricot sauce poured over and around. To make the sauce, take 1 teacupful of
apricot jam, add to it 1 gill of water, make very hot, and rub through a heated
gravy strainer over and around the pudding; then serve at once.
2 cupfuls of
stewed and stoned plums (or the same quantity of any other fruit), 1 pint of
milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful
of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl,
oil the butter and mix it with the other ingredients,
adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with
the rest of the pudding; have ready a greased pie-dish, pour in the mixture,
and bake the pudding until nicely brown.
2 oz. of giant
sago, 2 oz. of good wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1
tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain,
and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2
hours; mix the meal smooth with the rest of the milk, add this, the fruit and
sugar, and cook it gently for another 15 minutes: then pour the pudding into a
pie-dish, and bake it in the oven until set or slightly brown on the top.
This pudding is
very much liked and easily made. 10 oz. of good wheatmeal, 3 eggs, 1 pint of
milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk;
grease a pudding basin, pour into it first the golden syrup, then the batter
without mixing them; put over the batter a piece of buttered paper, tie up with
a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care
that no water boils into it. If liked, the juice of 1/2 lemon may be added to
the syrup and grated rind put in the batter. Before turning the pudding out,
dip the pudding basin in cold water for 1 minute.
1/2 lb. of
golden syrup, 1 teacupful of sago, 1 lb. of good wheatmeal, 1/2 pint of milk, 3
eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite
soft, adding a little water, if necessary; mix it with the meal and golden
syrup into a fairly thick batter; beat up the eggs and mix them well with the
other ingredients. Butter a mould, cut and arrange the citron in the bottom of
it into a star, pour in the batter, tie a cloth over it, and steam the pudding
for 3 hours.
3 pints of
gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the
gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to
taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat
the yolks of the eggs well, mix them with the milk previously heated, and pour
them over the gooseberries, mixing all well. Bake the mixture in a moderate
oven until set; meanwhile beat the whites of the eggs to a stiff froth, adding
a little castor sugar, lay this over the Soufflé a few minutes before it is
Prepare over
night 1 pint of custard made by using 1 dessertspoonful of good cornflour and 2
oz. of sugar to 1 pint of milk; let it boil 1 or 2 minutes and put on one side.
Next morning add the strained juice of 2 lemons and beat together for 5
minutes; when it is perfectly smooth pour it over slices of Swiss roll which have
been laid close together in a glass dish; let the slices be quite covered with
écherries.
1 lb.
breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2 oz. of butter,
8 oz. of sugar. Soak the sago well in the milk over the fire, add the butter,
letting it dissolve, and mix with it the breadcrumbs, the sugar, the juice of
the 3 lemons, and the grated rind of 2. Beat the eggs well, mix all the
ingredients thoroughly, and pour the mixture into 2 well-greased pudding
basins; steam the puddings 2 hours, and serve them with stewed fruit or white
sauce.
20 greengages, 4
eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of butter, 1/2 pint of milk, 1/2
a teacupful of water, sugar to taste. Skin and stone the fruit; blanch and drop
(or grind) the kernels; gently cook the greengages in the water with the
kernels and sugar. When the fruit has been reduced to a pulp mix in gradually
the ground rice, which should have been smoothed previously with the milk; add
the butter and let the whole mixture boil up; draw the saucepan from the fire
and stir in the yolks of the eggs and then the whites beaten to a stiff froth.
Pour the mixture into a well-greased dish, and bake the Soufflé for 1/2 an
1 quart of milk,
5 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir it into
the ground rice, previously smoothed with some of the cold milk. Let the
mixture cook gently for 5 minutes, stir frequently, draw the saucepan to the
side, and when it has ceased to boil add the egg well whipped, and mix well.
Pour half of the mixture into a pie-dish, spread a layer of jam over it, then
pour the rest of the pudding mixture over the jam, and let it brown lightly in
the oven.
1 pint of milk,
2 oz. of good wheatmeal, sugar to taste, a few drops of almond flavouring, 3
eggs, well beaten, some marmalade or other preserve. Boil the milk and meal as
for a blancmange, flavour with the sugar and almond essence; let the mixture
cool, add the eggs, spread a layer of marmalade or preserve in the bottom of
the pie-dish, pour the mixture over, and bake it from 20 to 30 minutes.
1-1/2 pints of
milk, 4 oz. of good wheatmeal, 1 oz. of butter; some jam or golden syrup. Boil
the milk and sift the meal in gradually, stirring all the time; let it cook for
5 or 6 minutes, stirring quickly until it is well cooked and a stiff batter; turn
it into a dish, add the butter, and eat the pudding with syrup or jam.
3 oz. of lentil
flour, 1 pint of milk, 3 oz. of sugar, the rind and juice of 1/2 lemon, 3 eggs,
1 oz. of butter. Boil the milk, smooth the lentil flour with a little water,
and pour the boiling milk gradually over it, mixing the lentils well with the
milk. Add the butter, sugar, lemon rind, and juice; when the mixture has cooled
a little, add the eggs, well beaten; bake the pudding in a well-greased dish in
a moderate oven until quite set.
2 oz. of good
steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large
tablespoonful of sugar, 1/2 pint of milk, 1 oz. of butter and 1 pint of custard
made with a good custard powder. Boil the milk with the oats, butter, sugar,
cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1
pint of custard made according to recipe given, stir carefully and bake for
1-1/2 or 2 hours; let it cool for a short time before serving.
N.B. - This is a
most delicious pudding.
3 oz. macaroni,
which should be boiled in milk until quite tender, place in a buttered
pie-dish, and pour over a pint of custard made with a good custard powder, bake
for 1/2 hour and serve either hot or cold.
4 oz. of
macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the macaroni in small
pieces and boil it for 20 minutes. Drain off all the water, pour in the milk,
sugar, and a piece of butter. Boil until the macaroni is quite tender. Let it
cool, then add the eggs well beaten up, and a little grated nutmeg. Put the
pudding into a pie-dish and bake for 1/2 hour.
1/2 lb. of good
wheatmeal, a pinch of salt, 4 oz. of vege-butter, and 1/2 lb. of sultana raisins.
Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten
yolks of 2 eggs, and teacupful of milk. Mix again, and finally add the whites
of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3
hours; turn out carefully, and serve with sauce.
3/4 lb. a good
breadcrumbs, 2 oz. of butter, 1 pint of red currants, 1 pint of raspberries, 6
oz. of sugar, 1/2 pint of cream. Butter a pie-dish well, spread a layer of
breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar
and bits of butter; repeat these layers until the dish is full, finishing with
breadcrumbs and butter; bake the pudding for 3/4 an hour, turn it into a glass
dish, whip the cream, spread it over the pudding, and sift sugar over all.
1/2 lb. of good
wheatmeal, 6 oz. of butter, 4 oz. of sugar, 1/2 lb. of sultanas, 4 oz. of mixed
peel, 2 eggs, a little milk. Beat the butter and sugar to a cream, beat in the
eggs one by one until well mixed, sift the flour and lightly stir it into the
butter, add a little milk if necessary. Then put in the peel cut in very fine
strips and the sultanas. Put into a well-buttered mould, which should be only
three-parts full, and steam for 2 hours. Turn out and serve with melted butter
sauce.
1 lb. of good
breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz.
of butter, 3 eggs, sugar to taste. Peel and cut up the
apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves
tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the
cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on
until the dish is full, finishing with a layer of breadcrumbs; beat up the
eggs, mix them with the milk, and pour the mixture over the pudding; spread the
butter in bits over the top, and bake the pudding 1 hour.
The general rule
for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart
of milk. The best way to prepare most of these puddings is to let the
ingredients gently cook on the top of the stove and then to turn them into a
pie-dish to finish them in the oven for 4 hour or a little longer, according to
the heat of the oven. Should eggs be added, they should be beaten well, then
mixed with the pudding before it goes into the oven. Most farinaceous milk
puddings are improved by the use of good wheatmeal with the other ingredients.
For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of
milk; or for semolina pudding, the same quantities of wheatmeal and semolina;
and for vermicelli pudding the same, with sugar and flavouring to taste.
4 oz. of good
wheatmeal, 1/2 pint of milk, 3 eggs, some butter, and some mincemeat. Make the batter,
fry the pancakes, and place a spoonful of mincemeat on each pancake, fold them
up, and serve with sifted sugar.
1/2 lb. of fine
oatmeal, 4 eggs, 1 pint of milk. Make a batter of the ingredients, and fry the
pancakes in butter, oil, or vege-butter in the usual way. These are very good,
and eat very short. Serve with lemon and castor sugar.
6 oz. of good
breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of
sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1
oz. of butter. Mix the a good breakfast oats with the soaked sago, add the
eggs, well beaten, the fruit, sugar, butter, cinnamon, and milk; stir all well,
butter a mould, pour the mixture into it, cover with a cloth, and steam the
pudding for 3 hours.
4 eggs, 6
macaroons, 1 teaspoonful finely minced citron peel, 1 dessertspoonful of
cornflour, and sugar to taste. Separate the whites and yolks of the eggs, crush
up finely the macaroons and mix well the yolks of the eggs, the macaroons,
citron, cornflour, and sugar, adding 1 tablespoonful of water. Whip the whites
to a stiff froth, mix this lightly with the rest of the ingredients, butter a
mould, large enough to be only half full when the mixture is turned into it,
and bake the Soufflé in a moderate oven until set and lightly browned. Turn
6 eggs, 1
teacupful of milk, 1 dessertspoonful of good cornflour, 2 oz. of castor sugar,
I tablespoonful of orange water. Mix the yolks of the eggs with the orange
water, the sugar and the cornflour (previously smoothed with the milk),
stirring the whole for 10 minutes; whip up the whites of the eggs to a very
stiff froth, and mix this lightly with the other ingredients; have ready a
buttered Soufflé dish, pour the mixture into it, and bake
the Soufflé about 20 minutes until it is a golden brown and well risen; sift
3/4 lb. of good
wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some butter.
Butter a mould thoroughly, cut the bread into slices and butter them, then
arrange the bread and butter in the mould in layers, spreading each layer with
marmalade. When the mould is 3/4 full, beat up the eggs with the milk and pour
it over the layers; let the whole soak for 1 hour; cover the mould tightly, and
steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute
before turning it out; serve with white sauce.
The juice of 7
oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4 oz. of good cornflour.
Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints
of this over the fire with the sugar. With the rest smooth the cornflour and mix
with it the eggs, well beaten. When the liquid in the saucepan is near the
boil, stir into it the mixture of egg and cornflour; keep stirring the mixture
over a gentle fire until it has cooked 5 minutes; turn it into a wetted mould
and allow to get cold, then turn out and serve.
4 oranges, 1
pint of milk, 3 eggs, 1 tablespoonful of good cornflour, sugar to taste. Peel
and slice the oranges and remove the pips, place the fruit in a pie-dish, and
sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the
milk cool, beat up the eggs, and add them carefully to the thickened milk,
taking care not to do so while it is too hot; pour the custard over the fruit,
and bake the pudding in a moderate oven until the custard is set. Serve hot or
cold.
1/2 lb. of
candied cherries, 3 eggs, a good wholemeal bread and butter in thin slices,
sugar to taste, 1 pint of milk, a few drops of almond flavouring. Butter a
pudding mould and line it with the cherries, fill it with slices of bread and
butter; sweeten the milk to taste, and add the flavouring; beat up the eggs,
mix them well with the milk, pour the custard over the bread and butter, let it
soak for 1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with any
kind of sweet sauce.
A 1/4 lb. each
of white flour and fine a good wheatmeal, 4 eggs, 1 pint of milk, a pinch of
salt, some butter, oil, or vege-butter for frying. Make a batter of the above
ingredients. Put a piece of butter the size of a walnut in the frying-pan, and
when boiling pour in enough batter to make a thin pancake. Fry a golden brown,
turn it over, and when browned on the other side fold the pancake over from
each side and slip it upon a hot dish, and keep hot in the oven while the other
pancakes are being fried. The above quantity will make 6 or 7 pancakes.
5 or 6 thin cold
pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint of milk, 2 eggs, 2 oz. of
good wheatmeal, vanilla flavouring. Spread the pancakes with jam, roll them up
and cut them across into slices. Butter a mould, form a circle of slices round
the bottom of the mould against the sides, overlapping each other, and work
these circles right up the mould, fill the centre with the sponge cakes broken
into pieces. Make a batter of the meal, milk and eggs, adding vanilla to taste;
pour this over the rest and steam the pudding for 1-1/2 hours, turn out, and
serve.
4 oz. of good
wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of currants, sugar and cinnamon to
taste, butter for frying. Make the batter the usual way, pick and wash the
currants and add them to the batter. Fry into thin pancakes with vege-butter.
1/2 lb. of Patna
rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and chopped up, 1
teaspoonful of cinnamon, and sugar to taste. Wash the rice, mix it with the
other ingredients, and tie all in a cloth, allowing plenty of room for
swelling. Let the pudding boil sharply in plenty of boiling water until the
rice is soft; time 1-1/2 hours.
1 teacupful of
sago, 1 breakfastcupful of good breadcrumbs, 2 tablespoonfuls of sugar, the
grated rind and juice of a lemon, 4 oz. of sultanas, 6 apples chopped small, 1
teaspoonful of cinnamon, and 8 well-beaten eggs. Soak the sago over the fire
with as much hot water as it will require to soften it, then mix all the
ingredients together. Turn the mixture into a well-buttered mould, and steam
the pudding for 2 hours. Serve with sauce.
This is a plain
pudding which can be eaten instead of Christmas pudding by those who are
inclined to be dyspeptic 1/2 lb. of wholemeal
breadcrumbs, 1/2 lb. of good wheatmeal, 1/2 lb. of raisins, 2 oz. of small
sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs, 1 teaspoonful of cinnamon, and
some milk. Wash and stone the raisins. Rub the butter into the wheatmeal. Mix
together the raisins, butter, wheatmeal, cinnamon, sugar, and breadcrumbs. Boil
the sago in 1/2 pint of milk until soft, adding as much water as the sago will
absorb. Mix it with the other ingredients, beat up the eggs, add them, and mix
all well. If the mixture is too dry add as much milk as is necessary to moisten
all well. Fill a buttered pudding basin with the mixture, tie over with a
pudding cloth, and steam 3 hours. Eat with a sweet white sauce.
1 pint of milk,
a stick of cinnamon (4 inches long), 12 blanched and sliced almonds, the thin
rind of 1 lemon, sugar to taste, 3 eggs, some a good wholemeal bread, and 2 oz.
of butter. Boil the milk with the sugar, cinnamon, and almonds; remove the
cinnamon, let the milk cool a little, and then add carefully the eggs well
beaten. Pour the mixture into a wide, rather shallow pie-dish. Butter slices of
bread on both sides, and cover the pie-dish with these; the bread should be
free from crust, and entirely cover the milk. Bake in a moderate oven about 45
minutes.
4 oz. of white
poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of butter, 6 oz. of good
wheatmeal, 2 tablespoonfuls of orange-water, and 1/2 pint of milk. Scald the
poppy-seed with boiling water, drain this on and crush the seed in a pestle and
mortar, adding a little of the milk. When the poppy-seed has been crushed
fairly fine, add the yolks of the eggs, well beaten, the sugar, meal, butter,
orange-water, and the rest of the milk; mix all well, beat the whites of the
eggs to a stiff froth, add this to the rest of the mixture, turn all into a
buttered pie-dish, and bake the pudding 1-1/2 hours.
1 lb. of prunes
or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful of good cornflour, sugar
and flavouring to taste. Wash the prunes, remove the stones, and soak the
prunes in 1/2 pint of water over night. Stew them very gently in an enamelled
saucepan in the water in which they soaked, and add a little more if needed;
when the prunes are quite tender, mash them well with a fork or wooden spoon,
and let them cool. Beat the whites of the eggs to a stiff froth, and mix this
with the mashed prunes when quite cold. Meanwhile make a custard with the milk,
cornflour, and the yolks of eggs, adding sugar and a few drops of almond
essence; let it cool. Heap the prunes on a glass dish and pour the custard
round, and serve.
1 lb. of stoned
and stewed prunes, 3/4 lb. of thin slices of good bread and butter, 3 eggs, 1
pint of milk, sugar to taste. Grease a pie-dish and line it with a layer of
bread and butter, then arrange a layer of prunes, and so alternately until the
dish is full, finishing with bread and butter; pour a little prune juice over,
beat up the egg in the milk, adding a little sugar if liked. Pour the custard
over the mixture, let soak 1 hour, and bake 1 hour. The pudding will be much
improved if all the liquid is poured off once or twice, and poured over again.
4 oz. of good
rolled wheat, 1 quart of milk, 1 teacupful of currants and sultanas, a very
little sugar. Soak the rolled wheat in water for 1 hour. Set the milk over the
fire, when boiling add the wheat from which the water has
been strained. Let it cook gently for 1 hour, then add the fruit, turn the
mixture into a buttered pie-dish, and bake the pudding from 1/2 to 1 hour in a
moderate oven.
6 oz. of good
rusks, raspberry jam, 1 pint of milk, 4 eggs, a few drops of almond flavouring.
Spread a little jam between every two rusks, and press them together. Arrange
them neatly in a buttered mould; beat up the eggs, mix them with the milk,
which has been flavoured with almond essence, and pour the custard over the
rusks; let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn
out, and serve with white sauce.
8 oz. of rice, 1
quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1 teacupful of fine
breadcrumbs, the rind of 1/2 a lemon; boil the rice in the milk with the sugar
and lemon rind; let it gently simmer until quite soft, and until all the milk
is absorbed; let the rice cool a little, beat up the yolks of the eggs, and mix
them with the rice. Thoroughly butter a pudding mould, and sprinkle it all over
with the breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this
well with the rice, and turn the whole gently into the mould, taking care not
to displace the breadcrumbs; bake the pudding 1 hour in a moderate oven. It
should turn out brown and firm, looking like a cake. Serve with fruit sauce or
stewed fruit.
1-1/2 oz. of
semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1 egg, a few drops of
essence of lemon. Soak semolina in 1/4 pint of the milk for 10 minutes, then
stir it into the remainder of the milk, which must be boiling; add sugar, and
stir over a clear fire for 20 minutes. Take off and mix in quickly the yolk of
an egg beaten up with flavouring. Pour into mould previously dipped in water.
Serve cold with stewed fruit or custard.
4 oz. of
semolina, 1 quart of milk, the rind of 1/4 a lemon, 1 tablespoonful of sugar, 2
eggs. Mix the semolina smooth with part of the milk; bring the rest of the milk
to the boil with the sugar and Lemon rind; add the semolina, let all cook for
10 minutes, then remove the lemon rind, and set the mixture aside to cool; beat
up the eggs, mix them with the boiled semolina when it is fairly cool, pour the
mixture into a buttered pie-dish, and bake until a golden colour.
The
old-fashioned way of making it is with white flour. Try this way. 4 oz. each of
good breakfast oats and a good fine wheatmeal, 4 eggs, 1 pint of milk, pepper
and salt to taste. Whip the eggs well, and make a batter of the eggs, milk,
meal and oats, adding pepper and salt. Pour the mixture into a shallow
Yorkshire pudding tin, which has been previously well buttered. Scatter a few
bits of butter on the top, and bake the pudding for 1 hour. Serve with baked
potatoes, green vegetables, and sauce.
4 oz. of good
wheatmeal, 1/2 pint of milk, 4 eggs, 1 even teaspoonful of powdered cinnamon,
sugar to taste. Mix the milk and meal perfectly smooth, add the eggs, well
beaten, the sugar and cinnamon. Butter some cups, fill them three-parts full,
and bake the mixture until done, that is, when a knitting-needle passed through
will come out clean. Serve with custard or milk sauce.
Line a plain
mould with some slices (about 1/4 inch thick) of good wholemeal bread, from
which the crust has been removed. Then fill the dish with any kind of hot
stewed fruit, and at once cover it with a layer of bread, gently pressed on to
the fruit. When cold, turn out, and serve with either custard or white sauce.
1/2 pint of
milk, 4 eggs, 1 tablespoonful of good wheatmeal, sugar to taste, lemon rind or
vanilla, any kind of jam. Smooth the meal in part of the milk, set the rest
over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick
vanilla; when boiling, stir the smoothed meal into it, and let it gently cook
for 5 to 8 minutes, stirring all the time; remove from the fire to cool; beat
up the yolks of the eggs, and mix them well with the mixture (remove the vanilla
or lemon rind), beat up to a stiff froth the whites of the eggs, and mix them
with the rest. Spread a layer of jam in a pie-dish, turn the mixture over the
éuntil risen and brown. Serve immediately.
2 eggs, 1-1/2
gills of milk, 2 oz. of good wheatmeal, 1/2 oz. of butter, mace, pepper, and
salt to taste. Separate the yolks from the whites of the eggs; mix the
wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper
and salt. Stir the mixture over the fire with the butter
until it is quite thick and comes away from the saucepan; take the mixture from
the fire, and when a little cooled add the yolks. Cut off lumps with a spoon
and drop them into the boiling soup.
4 a good wholemeal
rolls, 3 cooking apples, 2 oz. of ground sweet almonds, 4 oz. of macaroons
crushed, 2 oz. of currants, picked and washed, 2 eggs, a little milk, cinnamon,
1 oz. of butter, sugar to taste. Halve the rolls lengthways and remove the
crumb; soak the crusts for a few minutes in a little cold milk when the
stuffing is ready. Pare and core the apples, cook them with 1/3 teacupful of
water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash them up to
a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg
well beaten, and the yolk of the other. Mix all well, and add some of the
breadcrumbs to make the whole into a fairly firm mass. Fill the crusts of the
rolls with the mixture, press the two halves of each roll together, place the
rolls into a baking tin, sprinkle them with sugar and powdered cinnamon,
scatter bits of butter over the crusts, and bake the rolls for 1/2 hour. Serve
with white sauce.
1 oz. of
tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water, 1/4 oz. of butter,
1/2 oz. of moist sugar, cinnamon to taste. Put the tapioca into a basin, and
cover it with water. Let it soak for 1 hour, until it has absorbed all the
water. Add the milk and sugar. Bring to a boil, and simmer till quite soft and clear.
Draw to the side of the fire, to cool it a little. Break the egg and beat it
slightly; mix well with the tapioca; pour into a greased dish, and bake in a
moderate oven until it is a golden colour. Serve either hot or cold.
1 lb. of
chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to taste. Boil the
chestnuts in plenty of water until tender, but not too soft, that they may not
break in peeling. Peel them; simmer the sugar and the teacupful of water for 10
minutes, then add the chestnuts. Allow all to cook gently until the syrup
browns, add vanilla and remove the chestnuts from the fire; when sufficiently
cool, turn the whole into a glass dish.
2 teacupfuls of
good wheatmeal, 3 oz. of sago, 6 bananas, 1 tablespoonful of sugar, 3 eggs, 1/2
pint of milk. Peel the bananas and mash them with a fork. Soak the sago with
1/2 pint of water, either in the oven or in a saucepan. Make a batter with the
eggs, meal, and milk; add the bananas, sugar, and sago, and mix all smoothly.
Turn the mixture into a greased mould and steam the pudding for 2 hours.
3 oz. of butter,
3 oz. of sugar, 2 eggs, 1 oz. of good breadcrumbs, the juice of 1 lemon,
flavouring, puff paste. Beat the butter and sugar to a cream, beat in the eggs
one at a time. Pour sufficient boiling milk over the breadcrumbs to soak, and
add them to the mixture, add the strained lemon juice and flavouring, and mix
well together. Border a pie-dish and line with paste; put in the mixture, and
bake for about 30 minutes in a moderate oven. Sift a little white sugar over,
and serve hot or cold.
8 sponge cakes,
1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz. of butter. Slice the
sponge cakes lengthways, grease a mould with the butter; line it neatly with
some of the slices of the sponge cakes; press them to the mould to keep them in
position. Next spread a layer of apricot jam, and fill the mould with alternate
layers of sponge cake and jam. Beat up the yolks of the eggs and mix them with
the milk; pour the mixture over the pudding, and bake it in a slow oven until
set. Let the pudding get cold, and turn it out carefully. Have ready the whites
of the eggs beaten to a stiff froth, with a little sugar; pile the froth over
the pudding, and serve with custard.
Special recipes
for every kind of fruit tart are not given, as the same rules apply to all. For
the crust either of the recipes given for pie-crusts may be used, and the fruit
tarts can be made either open, with a bottom crust only, with top and bottom
crust, or with a top crust only.
When any dried
fruit is used, like prunes, dried apricots, apple-rings, &c., these should
first be stewed till tender, and sweetened if necessary, and allowed to cool;
then place as much of the fruit as is required into your tart, cover it with a
crust, and bake until the crust is done. If an open tart is made, only very
little juice should be used, as it would make the crust heavy.
Summer fruit,
like strawberries, raspberries, currants, cherries, and gooseberries need not
be previously cooked. Mix the fruit with the necessary sugar, and it the tart
is made with a top crust only, a little water can be added and an egg-cup or a
little tea-cup should be placed in the pie-dish upside down to keep up the
crust.
3 oz. of sweet
ground almonds, 1/2 oz. bitter ground almonds, 3 oz. castor sugar, 1 egg, 1
dessertspoonful of orange-water. Pound the almonds well together with the
orange-water, and the sugar, beat the egg and mix it well with the almonds.
Line 8 or 10 little cheesecake tins with a short crust, bake them, fill with
the almond mixture, and serve cold.
1 lemon, 1
breakfastcupful of water, 1 dessertspoonful of cornflour, 2 eggs, 1 oz. of butter,
sugar to taste, some short crust made of 4 oz. of good 's fine wheatmeal and
1-1/2 oz. of butter. Moisten the cornflour with a little of the water; bring
the rest of the water to the boil with the juice and the grated rind of the
lemon and sugar. Thicken the mixture with the cornflour; let it simmer for a
few minutes, then set aside to cool; beat up the eggs, mix them well through
with the rest of the ingredients, line a flat dish or soup-plate with pastry;
pour the mixture into this, cover the tart with thin strips of pastry in
diamond shape, and bake the tart 3/4 of an hour.
6 oz. of good
wheatmeal, 2 oz. of butter, 2 oz. of good chocolate (grated), 1 dessertspoonful
of sugar, 1/2 oz. of ground rice, 4 eggs, well beaten, and 1 pint of milk. Mix
the milk with the ground rice, add to it the chocolate smoothly and gradually;
stir the mixture over the fire until it thickens, let cool a little and stir in
the eggs; make the meal and butter into a paste with a little cold water; line
a greased plate with it, and pour the cooled custard into it; bake the tart 1/2
hour in a moderate oven.
1 pint of milk,
3 oz. of ground rice, 1 teaspoonful of sugar, a few drops of almond essence,
any kind of jam preferred. Make a blancmange, of the milk, ground rice, and
flavouring; grease some patty pans, fill them with the blancmange mixture,
place a spoonful of jam on every tartlet, and bake them 10 minutes.
6 good-sized
apples, 1 oz. of butter, 3 eggs, the juice and rind of 1 lemon, 1 teacupful of
milk, sugar to taste, and some paste for crust. Steam or bake the apples till
tender and press them through a sieve while hot, add the butter, and let the
mixture cool; beat the yolks of the eggs, add to them the milk, sugar, lemon
juice and rind, and add all these to the apples and butter; line a dish with
paste, fill it with the above mixture, and bake the pie for 1/2 hour in a quick
oven; whip the whites of the eggs stiff, adding a little castor sugar, heap the
froth over the pie, and let it set in the oven.
1 lb. powdered
sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8 lemons, grated rind of 2
lemons, 1/4 lb. fresh butter. Put the ingredients into a double boiler and stir
over a slow fire until the cream is the consistency of honey.
To 1 lb. of
golden syrup add 1 breakfastcupful of good breadcrumbs, the grated rind and
juice of 1 lemon. Mix well together. Line the tins with short paste. Put about
1 tablespoonful of the mixture in each tin; bake in a quick oven.
People are now
concerning themselves about the foods they eat, and inquiring into their
properties, composition, and suitability. One food that is now receiving a good
deal of attention is bread, and we ought to be sure that this is of the best
kind, for as a nation we eat daily a pound of it per head. We consume more of
this article of food than of any other, and this is as it ought to be, for
bread is the staff of life, and many of the other things we eat are
garnishings. It is said we cannot live on bread alone, but this is untrue if
the loaf is a proper one; at one time our prisoners were fed on it alone, and
the peasantry of many countries live on very little else.
Not many years
ago books treating of food and nutrition always gave milk as the standard food,
and so it is for calves and babies. Nowadays we use a grain food as the
standard, and of all grains wheat is the one which is nearest perfection, or
which supplies to the body those elements that it requires, and in best
proportions. A perfect food must contain carbonaceous, nitrogenous, and mineral
matter in definite quantities; there must be from four to six parts of
carbonaceous or heat and force-forming matter to one of nitrogen, and from two
to four per cent. of mineral matter; also a certain bulk of innutritious matter
for exciting secretion, for separating the particles of food so that the
various gastric and intestinal juices may penetrate and dissolve out all the
nutriment, and for carrying off the excess of the biliary and other intestinal
secretions with the fæces.
A grain of wheat
consists of an outer hard covering or skin, a layer of nitrogenous matter
directly under this, and an inner kernel of almost pure starch. The average
composition of wheat is this: -
Nitrogen 12
Carbon 72
Mineral Matter 4
Water 12
From this
analysis we observe that the nitrogenous matter is to the carbonaceous in the
proportion of one-sixth, which is the composition of a perfect food. Besides
taking part in this composition, the bran, being in a great measure insoluble,
passes in bulk through the bowels, assisting daily laxation - a most important
consideration. If wheat is such a perfect food, it must follow that wholemeal
bread must be best for our daily use. That such is the case, evidence on every
side shows; those who eat it are healthier, stronger, and more cheerful than
those who do not, all other things being equal. Wholemeal bread comes nearer
the standard of a perfect food than does the wheaten grain, as in fermentation
some of the starch is destroyed, and thus the proportion of nitrogen is
slightly increased.
The next
question is, how shall we prepare the grain so as to make the best bread from
it? This is done by grinding the grain as finely as possible with stones, and
then using the resulting flour for bread-making. The grain should be first
cleaned and brushed, and passed over a magnet to cleanse it from any bits of
steel or iron it may have acquired from the various processes it goes through,
and then finely ground. To ensure fine grinding, it is always advisable to
kiln-dry it first. When ground, nothing must be taken from it, nor must
anything be added to the flour, and from this bread should be made. Baking
powder, soda, and tartaric acid, or soda and hydrochloric acid, or ammonia and
hydrochloric acid, or other chemical agents, must never
be used for raising bread, as these substances are injurious, and affect the
human system for harm. The only ferment that should be used is yeast; of this
the French variety is best. If brewer's yeast is used it must be first well
washed, otherwise it gives a bitter flavour to the loaf. A small quantity of
salt may be used, but not much, otherwise it adds an injurious agent to the
bread.
Put 1/2 pint of
milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring
it constantly to prevent lumps till the mixture is quite thick and almost
unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool.
When cool enough to knead, work it quite stiff with dry meal, take a portion
off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one
side, turn and cook on the other. The girdle is to be swept clean after each
bannock. Eat hot or cold with butter.
1 lb. a good wholemeal
flour, 1/2 lb. butter, 1/2 lb. brown sugar, 1/4 lb. currants, 1/4 lb. raisins,
1/4 lb. candied peel, 4 eggs, 1/2 teacupful of milk. Mix the flour, sugar,
currants, raisins, candied peel (cut in thin strips), the butter and eggs well
together; mix with the milk; pour into a buttered tin, and bake in a moderate
oven for 2 hours.
1 lb. flour, 1/4
lb. sugar, 4 oz. currants, 2 oz. butter, or vege-butter, 1 teacupful of milk, 1
oz. French yeast, 2 eggs, a little salt. Mix the flour, sugar, salt, and
currants in a basin, warm the butter and milk slightly, mix it smoothly with
the yeast, then add the eggs well beaten; pour this on the flour, stirring well
together till it is all moistened; when thoroughly mixed, set it to rise by the
fire for 1/2 hour; make into buns, set to rise by the fire for 10 minutes,
brush the tops over with egg, and bake from 10 to 15 minutes.
1/2 pint water,
1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz. a good 's wholemeal, 1 egg (not
necessary). Warm water and milk to 105 degrees, dissolve sugar and yeast in it
and stir in the meal, leave well covered up in a warm place for 45 minutes.
Then have ready 1 3/4 lbs. a good 's wholemeal, 1/4 lb. vege-butter, 5 oz.
sugar, 1/2 lb. currants, pinch of salt. Melt down vege-butter to oil, make bay
of meal, sprinkle currants round, stir the sugar and salt with the ferment till
dissolved, then mix in the melted butter and make up into a dough with the meal
and currants. Keep in warm place for 45 minutes, then knock gas out of dough
and leave 1/2 hour more; shape buns, place on warm greased tin, prove 15
minutes and bake in moderately warm oven for 20 minutes.
1 lb. flour, 6
oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4 pint milk, 15 drops
essence of lemon. Warm the butter without oiling it, beat it with a wooden
spoon, stir the flour in gradually with the sugar, and mix the ingredients well
together; make the milk lukewarm, beat up with it the egg and lemon and stir to
the flour; beat the dough well for 10 minutes, divide into 24 pieces, put into
patty pans, and bake in a brisk oven for from 20 to 30 minutes.
2 lbs. a good wholemeal
flour, 2 lbs. currants, 1/2 lb. sugar, 12 oz. butter, 2 oz. candied lemon peel,
1 pint buttermilk. Beat the butter to a cream, add the sugar, then the meal,
fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and
bake in a slow oven for 3 1/2 hours.
2 lbs. wholemeal
flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the meal well with the salt,
add the buttermilk and pour on the flour; beat well together, roll it out, cut
into cakes, and bake for from 15 to 20 minutes in a quick oven.
2 oz. of
powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth. Mix all together, and drop in biscuits on
white or wafer paper. Bake 16 minutes in a moderate oven.
1/2 lb. butter,
2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve the butter in the milk,
which should be warmed, then stir in the meal and make into a stiff, smooth
paste, roll it out very thin, stamp it into biscuits, prick them out with a
fork, and bake on tins in a quick oven for 10 minutes.
Work 4 oz. of
butter to a cream, add a 1/4 lb. of castor sugar, 3 eggs, and a little milk.
Mix together 1/2 lb. of good wheatmeal, a heaped tablespoonful of cocoa. Add to
the butter mixture, and bake on a shallow tin or plate in a quick oven. The
cake can be iced when done, and cut, when cold, into diamond-shaped pieces or
triangles.
1/2 lb. of fine
wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of castor sugar, 1-1/2 oz. of
good cocoa, 1 dessertspoonful of vanilla essence. Proceed as in recipe of
"Madeira Cake," adding the cocoa and flavouring with vanilla.
1/2 lb. of
ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, 1/2
lb. of castor sugar, the white of 4 eggs. Whip the white of the eggs to a stiff
froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the
previous recipe.
1/2 lb. of fine
wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4 lb. of currants and
sultanas mixed (washed and picked) 5 eggs, 1 dessertspoonful of ground
cinnamon. Proceed as in recipe for "Madeira Cake," adding the fruit,
and cinnamon as flavouring.
2
breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3
dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a
little milk. Mix the ingredients, adding a little milk to moisten the paste,
mix it well, roll the paste out 1/4 in. thick, cut out with a biscuit cutter.
Prick the biscuits, and bake them in a moderate oven a pale brown.
1/2 lb. of
desiccated cocoanut, 1/2 lb. of castor sugar, the whites of 3 eggs. Beat the
whites of the eggs to a stiff froth, add the sugar, then the cocoanut. Place
little lumps of the mixture on the rice wafer paper, as in recipe for
"Macaroons," and bake in a fairly hot oven.
1 lb. of fine
wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of butter, 3 eggs, a
little cold milk, 6 oz. castor sugar. Rub the butter into the meal, add the
sugar, cocoanut, and the well-beaten eggs. Mix, and add only just enough milk
to make the mixture keep together. Put small lumps on a floured baking tin, and
bake in a quick oven.
1/2 lb. of
cornflour, 4 eggs, 6 oz. butter, same of castor sugar; separate the yolks of
eggs from the whites and beat separately for a 1/4 of an hour, cream the butter
and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk
all together for 25 minutes, and bake for 1 hour in a moderately hot oven.
1 cupful butter,
1 teaspoonful salt, 2 quarts a good wholemeal flour. Rub thoroughly together
with the hand, and wet up with cold water; beat well, and beat in meal to make
brittle and hard; then pinch off pieces and roll out each cracker by itself, if
you wish them to resemble baker's crackers.
1 lb. of
oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of
cold milk. Make a dough of the butter, meal, and milk; shake meal plentifully
on the board, turn the dough on to it, and having sprinkled this too with meal,
work it a little with the backs of your fingers. Roll the dough out to the
thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and
when they are a little brown on the underside, take them off and place them on
a hanger in front of the fire in order to brown the upper side; when this is
done they are ready for use.
9 oz. of good wholemeal,
1 egg, a scant 1/2 pint of milk and water. Separate the yolk from the white of
the egg. Beat up the yolk with the milk and water, and mix this with the meal
into a thick batter; whip up the white of the egg stiff,
and mix it well into the batter. Grease and heat a bread tin, turn the mixture
into it, and bake the loaf for 1-1/2 hours in a hot oven. This is very
delicious bread, very light and digestible.
1-1/2 lbs. of
wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3 tablespoonfuls of
sugar, enough lukewarm milk to moisten the dough, some jam and marmalade.
Dissolve the yeast in a little warm milk, mix all the ingredients, adding the
dissolved yeast and enough milk to make the dough sufficiently moist to handle.
Let it rise 1-1/2 hours in front of the stove. When risen roll it out 1/2 in.
thick, cut out round pieces, place a little jam or marmalade in the middle,
close up the dough, forming the dough nuts, and cook them in boiling oil or
vege-butter until brown and thoroughly done. Eat warm.
3 breakfast cups
of good wholemeal flour, 1 breakfast cup of sugar, 3 eggs, 6 oz. of butter or
vege-butter, 2 heaped teaspoonfuls of ground ginger, 1 saltspoonful of salt,
1/2 gill milk. Beat the butter, sugar, and eggs to a cream, mix all the dry
ingredients together; add gradually to the butter, &c., lastly the milk.
Put into a well-greased tin, bake about 20 minutes in a quick oven. When cold
cut into finger lengths or squares.
1 lb. of wheatmeal,
1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb. of butter, 1 lb. ground
almonds. Cream the butter, add the other ingredients, and moisten with a little
rosewater. Roll out and cut the jumbles into any shape desired. Bake in a
gentle oven.
To 8 oz. of
sugar take 2 whites of eggs, well beaten, and 1 tablespoonful of orange-or
rosewater. Whisk the ingredients thoroughly, and when the cake is cold cover it
with the mixture. Set the cake in the oven to harden, but do not let it remain
long enough to discolour.
1/2 lb. of fine
wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter, 5 eggs, flavouring to
taste. Beat the butter to a cream, add the sugar, then the eggs well beaten,
the meal and the flavouring. Line a cake tin with
buttered paper, and bake the cake in a moderate oven from 1 to 1-1/2 hours.
2 lbs. of brown
breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and whites beaten separately; 2
oz. of butter, as much milk as required to moisten 1/4 lb. of sugar. Rub the
butter into the breadcrumbs, add the fruit, sugar, yolks, and lukewarm milk. At
the last add the whites beaten to a stiff froth. Put the mixture in a
well-greased tin, and bake 1 hour in a moderate oven.
A good lunch
cake may be made by rubbing 6 oz. of butter into 1-1/4 lbs. of good wholemeal
flour, 6 oz. of sugar. Beat up the yolks of 4 eggs with a teacupful of milk,
and work into the flour so as to make a stiff batter. Add 2 oz. of mixed peel
cut small, and 1/2 lb. of mixed sultanas. Lastly, add the beaten white of the
eggs, whisk well, and pour the mixture into a greased cake tin. Bake for 1-1/2
to 2 hours.
1/2 lb. of
ground sweet almonds, 1 oz. of ground bitter almonds, a few sliced almonds, the
whites of 4 eggs, and 1/2 lb. of castor sugar. Whip the whites of the eggs to a
stiff froth, add the sugar, then the almond meal, and mix all well; if the
mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of
kitchen paper on tins, over this sheets of rice wafers (or, as it is also
called, "wafer paper"), which can be obtained from confectioners and
large stores; drop little lumps of the mixture on the wafers, allowing room for
the spreading of the macaroons, place a couple of pieces of sliced almond on
each, and bake them in a quick oven until they are set and don't feel wet to
the touch. If the macaroons brown too much, place a sheet of paper lightly over
them.
1/2 lb. of
castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated rind of a lemon, 2
oz. of butter, and 2 well-beaten eggs. Rub the butter into the meal, and mix
all the ingredients well together; roll the mixture out thin, lay it on a tin,
and when baked cut into diamond squares.
Cold porridge, a
good fine wheatmeal. Stir sufficient of the meal into any cold porridge that
may be left over to form a dough just firm enough to roll out. Well grease and
sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2
an inch, cut into triangular shapes, and bake until brown on both sides. Butter
and serve hot.
Use equal parts
of medium oatmeal and a good fine wheatmeal, and add a good 1/2 pint of milk
and water to 1 pound of the mixed meal. Knead into a dough, make it into
finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40
minutes.
6 oz. of good wholemeal
flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix
all well together. Beat 1 egg, and stir in with the juice of the orange and
sufficient buttermilk to make a smooth, thick batter. Half fill small greased
tins with this mixture, and bake 15 minutes in a moderate oven.
2-1/2 lbs. meal,
1 breakfastcupful sultanas, 1 oz. ground bitter almonds, 3 oz. chopped sweet
almonds, 2 eggs, 3 oz. butter or 1/2 teacupful of oil, 6 oz. sugar and 1
teaspoonful cinnamon, 1/4 oz. yeast, milk to moisten the cake. Dissolve the
yeast in a cup of warm water, 100 degrees Fahrenheit in winter, 85 degrees in
summer; make a batter of the yeast and water, with two spoonfuls of the meal,
and stand it on a cool place of the stove to rise; do not let it get hot, as
this will spoil the yeast. Meanwhile prepare the fruit and almonds, mix the
meal, fruit, butter (or oil), sugar, cinnamon and eggs; then add the yeast and
as much lukewarm milk as is required to moisten the cake. The dough should be
fairly firm and wet. Let the dough rise in front of the fire. Fill into greased
cake tins and bake for 1-1/2 hours.
A 1/4 lb. of potato
flour, the same quantity of very fine wheatmeal (sift the latter through a
sieve if not very fine), 4 oz. of castor sugar, 4 oz. of butter, the juice of
1/2 a lemon, 1 dessertspoonful of ground bitter almonds, and 1 egg. Cream the
butter, which is done by beating the butter round the sides of the pan with a
wooden spoon until it is quite creamy, add the egg well beaten, the lemon
juice, then the sugar, meal, potato flour, and bitter almonds. Beat the mixture
from 20 minutes to 1/2 an hour, then drop small lumps of it on floured tins,
and bake the little cakes from 10 to 15 minutes.
1/4 lb.
cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs, rind and juice of
a lemon, some vanilla. Separate the yolks of the eggs from the whites; stir the
yolks well, then sift in gradually, stirring all the time, the sugar and
cornflour; add the lemon juice and rind; beat the whites of the eggs to a firm
froth, mix it well with the rest; place the mixture in one or more greased cake
tins and bake at once in a quick oven.
Simmer 1 lb. of
rice in 2 quarts of water until quite soft. Let it cool sufficiently to handle,
and mix it thoroughly with 4 lbs. of wheatmeal; work in also 1/2 oz. of yeast
dissolved in a very little lukewarm water or milk. Add a teaspoonful of salt.
Knead well and set to rise before the fire 1-1/2 hours. Bake in a good hot
oven.
1 lb. of ground
rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet and bitter ground almonds
mixed. Mix the almonds with the ground rice, adding the sugar, and the eggs,
well beaten; beat all together and bake the cake in a buttered mould, in a
moderately hot oven.
4 eggs, 1/2 lb.
sugar, 6 oz. ground rice, lemon or almond flavouring. Beat the eggs a little,
add the sugar and flour, and beat well; pour into a tin mould, greased and
warmed, only half filling it, and bake in a moderate oven 1 hour.
1 lb. of
wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the
butter into the meal, add sugar, seeds, the eggs well beaten, and the milk.
Place the mixture in lumps on floured tins, and bake the cakes for half an hour
in a hot oven.
3/4 of lb. of
good wholemeal flour, 2 oz. salt butter, 1 egg, 1-1/2 gills of milk, 1/4 an
ounce of German yeast. Warm the milk and butter in a pan together, rub the
yeast smooth with 1/2 a teaspoonful of sugar, add the milk and butter. Stir
this mixture gradually into the flour, add the egg slightly beaten, mix till
quite smooth. Divide into two, put into well-greased tins, set these in a warm
place for 1 hour to rise. Put into a quick oven, and bake about 15 minutes.
The same as
"Madeira Cake," adding 1/2 oz. of carraway seeds, ground fine, as
flavouring.
1-1/2 lbs. of
wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1 oz. of ground carraway
seeds, the yolks of 10 eggs, and the whites of 5 beaten to a stiff froth. Cream
the butter, mix all the ingredients well together, adding the whites of the
eggs last; line one or more tins with buttered paper, turn the mixture into
them, and bake the cake or cakes from 1 to 1-1/2 hours, according to the size
of the cakes and the heat of the oven. If a bright knitting needle passed
through the cake comes out clean, the cake is done.
4 eggs, their
weight in sugar, 1/2 their weight in butter, twice their weight in meal, 1/2
oz. of seed, a little lukewarm milk. Cream the butter first, then add the yolks
of eggs, the sugar, seed, and meal, and enough milk to moisten the mixture;
lastly, add the whites of the eggs beaten to a froth, and bake at once in a
fairly quick oven.
2 lbs. of meal,
6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of yeast, 4 eggs, 3 oz. of
butter, and a little milk. Rub the butter into the meal, add the sugar, seed,
and eggs; dissolve the yeast in warm milk and add to it the other ingredients.
Moisten the dough with sufficient warm milk not to make it stick to your pan.
Let the dough rise 1-1/2 hours in a warm place, fill into greased cake tins and
bake the cakes 1-1/2 to 2 hours.
1/2 lb. fine
wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, 1/4 oz. carraway
seeds. Beat the butter and sugar to a cream, add the eggs well beaten, and
dredge in the flour, add a little cold water it too dry. Bake for 1/2 an hour.
4 eggs, their
weight in sugar, meal and butter, 1/2 oz. of seed. Rub the butter to cream,
then stir in gradually the other ingredients, first the eggs well beaten, then
the sugar, the seed, and last the flour. Put in a greased tin and bake 1 to
1-1/2 hours.
Mix a good
wholemeal flour with cold water into a batter, pouring this into greased and
hot gem pans, and baking for 3/4 of an hour. All bread should be left for a day
or two to set before it is eaten, otherwise it is apt to lie heavy on the
stomach and cause a feeling of weight and uncomfortableness.
1 lb. of meal, 3
oz. of butter or vege-butter, 1/4 lb. of sugar, a cupful of currants and
sultanas mixed, 3 oz. of blanched almonds, chopped fine, 1 teaspoonful of
cinnamon, or the grated rind of half a lemon, 3 eggs, and very little milk
(about 3/4 of a teacup). Rub the butter into the meal, add the fruit, almonds,
sugar, and cinnamon, beat up the eggs with the milk, and mix the whole to a
stiff paste. Flour 1 or 2 flat tins, place little lumps of the paste on them,
and bake the cakes in a quick oven 25 to 35 minutes. Particular care must be
taken that the paste should not be too moist, as in that case the cakes would
run. Vege-butter is a vegetable butter, made from the oil which is extracted
from cocoanuts and clarified. It can be obtained from some of the larger
stores, also from several depots of food specialities. It is much cheaper than
butter, and being very rich, goes further.
1 lb. a good wholemeal
flour, 8 oz. butter, 8 oz. currants, 2 oz. sugar, and 6 drops essence of lemon;
mix the flour and sugar, and make it into a smooth paste with water, but do not
make it very wet. Roll out 3 times, and spread in the butter as for pastry;
roll it very thin, and cut into rounds or square cakes. Spread half of them
very thickly with currants, press the others very gently on the top, so as to
form a sandwich, and bake in a quick oven till a light brown.
6 oz. fine
wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to taste. Beat up the
eggs, sift in the sugar, then the flour, and bake the mixture in a well-greased
cake tin in a moderate oven from 1 to 1-1/2 hours.
4 eggs, the
weight of 3 in fine wheatmeal, and the weight of 4 in castor sugar, any
flavouring to taste. Beat the eggs, sift in the sugar and meal, stirring all
the time, add the flavouring, and pour the mixture into one or two greased cake
tins, only filling them half full. Bake in a moderate oven for about an hour,
until a knitting needle comes out clean.
3 eggs, the
weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant
jam. Mix the ingredients as directed in "Sponge Cake," line a large,
square, flat baking tin with buttered paper, pour the mixture into it, and bake
it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a
sheet of white kitchen paper on the kitchen table, on which sprinkle some white
sugar. Turn the cake out of the tin on to the paper, spread the cake with jam,
and roll up. This should be done quickly, for if the cake is allowed to cool it
will not roll.
This is as sweet
and pure a bread as the finger-rolls, and keeps fresh for several days, as it
has to be mixed fairly moist. 2 lbs. of good wholemeal, 1-1/2 pints of milk and
water; mix these to a thick paste, and put the mixture into some small greased
bread tins. Loaves the size of the twopenny loaves will want 1-1/2 hours in a
hot oven.
These are bread
in the simplest and purest form, and liked by most. 1 lb. of good wholemeal, a
good 1/2 pint of milk and water mixed; mix the meal and the milk and water into
a dough, knead it a few minutes, then make the dough into finger-rolls on a
floured pastry-board, rolling the finger-rolls about 3 inches long with the
flat hand. Place them on a floured baking-tin, and bake them in a sharp oven
from 1/2 an hour to 1 hour. The time will depend on the heat of the oven. In a
very hot oven the rolls will be well baked in 1/2 an hour.
1 lb. of
wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1 breakfastcupful of
currants and sultanas mixed, well-washed and picked over, 3 oz. of chopped
sweet almonds, 1 dozen ground bitter almonds, 3 eggs, 1/4 oz. of German yeast,
1/4 lb. Vegebutter, and some warm milk. Rub the butter into the meal, add the
fruit, cinnamon, almonds and sugar, and the eggs well beaten. Dissolve the
yeast in a cupful of warm milk (not hot milk) add it to the other ingredients,
and make all into a moist dough, adding as much more milk as is required to
make the dough sufficiently moist for the spoon to beat all together. Cover the
pan in which you mix the cake with a cloth, place it in front of the fire, and
allow the dough to rise 1-1/2 hours, turning the pan round occasionally that
the dough may be equally warm. Then fill the dough into one or several
well-greased tins, and bake the cake or cakes from 1 to 1-1/2 hours (according
to the size) in a hot oven. If the cake browns too soon, cover it over with a
sheet of paper.
Proceed the same
as in "Sponge Cake Roly-Poly," but bake the mixture in 2 round, flat
tins; spread jam on one, and cover with the other cake.
This will be
found useful where a large family has to be provided for, or where it is
desirable to bake bread for several days. 7 lbs. of good wholemeal, 2-1/2 pints
of warm water (about 85° Faht.), 1 teaspoonful salt, 1/2 oz. of yeast; dissolve
the yeast in the water, add the salt, put the meal into a pan, make a hole in
the centre of the meal, pour in the water with the yeast and salt, and mix the
whole into a dough. Allow it to stand, covered with a cloth, 1-1/2 hours in
front of the fire, turning the pan sometimes, so that the dough may get warm
evenly. Then knead the dough well through, and if necessary add a little more
warm water. Make the dough into round loaves, or fill it into greased tins, and
bake it for 1-1/2 hours. The oven should be fairly hot. To know whether the
bread is done, a clean skewer or knife should be passed through a loaf. It it
comes out clean the bread is done; if it sticks it not sufficiently baked. When
it is desired to have a soft crust, the loaves may be baked under tins in the
oven.
2 oz. of
macaroni, 1/2 pint of milk, 3 eggs, 3 oz. of good wheatmeal, sugar to taste,
the grated rind of a lemon, butter, and 1 whole lemon. Throw the macaroni into
boiling water and boil until quite soft; drain it and cut it into pieces 1 inch
long. Make a batter of the eggs, meal, and milk, add the lemon rind, sugar, and
the macaroni; fry pancakes of the mixture, using a small piece of butter not
bigger than a walnut for each pancake. Sift sugar over
the pancakes and serve them very hot with slices of lemon.
1 pint of thick
apple sauce, sweetened and flavoured to taste (orange or rosewater is
preferable), the whites of 3 eggs, beaten to a stiff froth. Mix both together,
and serve.
A fair-sized
cauliflower, 1 pint of milk, 1-1/2 oz. of dried a good breadcrumbs, 3 oz. of
cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of good wholemeal flour,
a little nutmeg, and pepper and salt to taste. Boil the cauliflower until half
cooked, cut it into pieces, and place them in a pie-dish. Boil the milk, adding
the seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the nutmeg.
Thicken with the wholemeal smoothed in a little cold milk or water. Stir in the
cheese and pour the sauce over the cauliflower. Shake the breadcrumbs over the
top, cut the rest of the butter in bits, and place them over the breadcrumbs.
Bake for 20 minutes to 1/2 an hour, or until the cauliflower is soft.