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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..d4eca81 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #54045 (https://www.gutenberg.org/ebooks/54045) diff --git a/old/54045-0.txt b/old/54045-0.txt deleted file mode 100644 index cafc9bd..0000000 --- a/old/54045-0.txt +++ /dev/null @@ -1,4719 +0,0 @@ -The Project Gutenberg EBook of The Economical Jewish Cook, by -May Henry and Edith B. Cohen - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Economical Jewish Cook - A Modern Orthodox Recipe Book for Young Housekeepers - -Author: May Henry - Edith B. Cohen - -Release Date: January 24, 2017 [EBook #54045] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE ECONOMICAL JEWISH COOK *** - - - - -Produced by Mary Glenn Krause, Mary Svela, University of -Leeds, ellinora and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - - - - - - Transcriber Notes - - ● Obvious typos and punctuation errors corrected. - ● Variations in spelling, hyphenation and recipe titles kept as in - original. - ● Ditto marks in the table of contents and appendix replaced with the - words they represent. - ● The list of utensils and costs in the appendix was spread over - multiple columns and pages in the original, with sub-totals and - carried forward totals. Since the various digital formats do not - have fixed pages, the arbitrary intermediate totals have been left - out. - ● Italics are represented by underscores surrounding the _italic text_. - ● Small capitals have been converted to ALL CAPS. - ------------------------------------------------------------------------- - - - - - THE - ECONOMICAL JEWISH COOK: - - A MODERN ORTHODOX RECIPE BOOK - FOR - YOUNG HOUSEKEEPERS. - - Especially adapted as a Class Book - for Schools. - - - ARRANGED BY - - MAY HENRY, A.A., - - CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY, - - AND - - EDITH B. COHEN, - - CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY. - - - _THIRD EDITION._ - - - LONDON: - WERTHEIMER, LEA & CO., - CIRCUS PLACE, LONDON WALL, E.C. - - 1897. - - _PRICE (Bound in Boards) ONE SHILLING AND SIXPENCE._ - (_Special Prices for Schools._) - ------------------------------------------------------------------------- - - - - - Third Edition. - - _REVISED AND ENLARGED._ - - - Dedicated - - WITH GRATEFUL ACKNOWLEDGMENTS - - TO - - MRS. LIONEL LUCAS. - ------------------------------------------------------------------------- - - - - - PREFACE TO FIRST AND SECOND EDITIONS. - - -Admirable as are many of the Jewish cookery books already before the -world, they assume the use of ingredients and processes too expensive -for ordinary use. The want of an orthodox book, dealing with the -preparation of economical dishes, has been keenly felt by us during the -last few years, and it is this that has led us to think our little -handbook may be of service. - -In compiling it we have had before us three special objects: 1, To adapt -it to our peculiar dietary laws; 2, To make it suitable for young -housekeepers; and 3, To fit it for use in the cookery classes now fairly -started in our midst. - -We cannot claim absolute originality for all our recipes, and indeed -have many authorities to thank for kind help in our task. We feel -convinced, however, that many recipes, which have been treasured for -years in manuscript, will prove new and attractive to some at least of -our readers. In this hope we have overstepped one of our limitations by -including a few old-fashioned, high-class recipes, and some special -hints on Passover and Invalid cookery. - -We have stated in all cases the _approximate_ time required for the -preparation of each dish; but it must be remembered that, under -different conditions, the time will vary. - -The Appendix is based on our experience in actual teaching in schools, -and will, we hope, be of use in the formation of new cookery centres. - -As “the proof of the pudding is in the eating,” we only ask that -judgment may be suspended till some of our recipes have been tried. - - MAY HENRY. - EDITH B. COHEN. - -_December, 1888._ - - - PREFACE TO THIRD EDITION. - -The really unexpected success of our little book has induced us to -thoroughly revise it, and add to it a large number of new recipes. We -trust that this will increase its usefulness, and give our readers as -much pleasure in referring to the book as we have had in altering it and -bringing it up to date. - - MAY HENRY. - EDITH B. COHEN. - -_January, 1897._ - ------------------------------------------------------------------------- - - - - - CONTENTS. - - - PAGE - HINTS TO YOUNG HOUSEKEEPERS ix. - CHAPTER ON KOSHERING xi. - - SOUPS. - Hints on making soup and stock 1 - Two ways of making fresh stock 2 - White stock 2 - Soup, to clear 2 - Green pea soup 3 - Julienne soup 3 - Kugel 3 - Liver soup 4 - Mock turtle soup 4 - Mulligatawny soup 4 - Mutton broth 5 - Oxtail soup 5 - Tomato soup 5 - Savoury ingredients for soups 6 - (_sundries_, _frimsels_, - _drop dumplings_, - _custards_) - - MILK SOUPS. - Artichoke soup 7 - Cabbage soup 7 - Celery soup 7 - Haricot soup 7 - Potato soup 8 - Turnip soup 7 - - CHEAP SOUPS. - Barley soup 8 - Brown onion soup 8 - Carrot soup 9 - Lentil soup 9 - Split pea soup 9 - Spinach soup 9 - Vegetable soup 10 - - FISH. - Buy, how to 10 - Bake, how to 10 - Boil, how to 10 - Broil, how to 11 - Frying, hints on 11 - Fry, how to 11 - Steam, how to 11 - Anchovy butter 12 - Cod, savoury 12 - Haddock, baked 12 - Haddock, dried 12 - Plaice and tomatoes 13 - Soused herrings 13 - Sole à la maître d’hôtel 13 - Sole au gratin 13 - Sole and tomatoes 14 - Stewed fish, brown 14 - Stewed fish, white 15 - - SIMPLE WAYS OF USING COLD COOKED - FISH. - Curried fish 16 - Fish cake 16 - Fish cakes 16 - Fish pie 17 - Fish quenelles 17 - Fish soufflée 17 - Halibut crême 17 - Kedgeree 18 - - MEAT. - Buy, how to 18 - Bake, how to 18 - Boil, how to 18 - Roast, how to 19 - Beef à la mode 19 - Beef smoked 19 - Beef steak, to grill 19 - Beef steak pie 20 - Beef steak pudding 20 - Beef stewed shin of, with 20 - dumplings - Beef with French beans 21 - Beef with haricot beans 21 - Beef braised 22 - Brain fritters 22 - Brazilian stew 22 - Chops, to grill 19 - Dripping, to clarify 22 - Fat, to clarify 23 - Irish stew 23 - Liver, to fry 23 - Liver, fritters 23 - Mutton, braised leg of 24 - Mutton, cutlets 24 - Mutton, haricot 24 - Mutton, breast of, stuffed 27 - Pillau 24 - Poor man’s goose 25 - Sausage meat fritters 23 - Sausage rolls 25 - Sausage and rice 25 - Sheep’s head, boiled 26 - Sheep’s hearts, roasted 26 - Steak, stewed 26 - Tongue, salt or smoked 27 - Toad-in-the-hole 27 - Veal, stewed knuckle of 27 - Veal, breast of, stuffed 27 - - SIMPLE WAYS OF USING COLD COOKED - MEAT. - Curry 28 - Hash 28 - Macaroni mutton 29 - Meat croquettes 29 - Patties of cold meat 29 - Potato pie 29 - Potato surprise 30 - Ragout of beef 30 - Rissoles 30 - Salt meat salad 30 - Tomato pie 31 - Tomatoes, stuffed 31 - Vegetable marrow, stuffed 31 - Walnut stew 31 - - VEGETABLES. - Hints on preparing 32 - Beetroot, baked 32 - Beans, broad 32 - Beans, French 32 - Beans, French à la maître 33 - d’hôtel - Beans, haricot 33 - Cabbages 33 - Cauliflowers 33 - Carrots, stewed 33 - Celery, stewed 33 - Colcannon 33 - Greens 33 - Green peas, boiled 34 - Green peas, dried 34 - Jerusalem artichokes 34 - Potatoes, baked 34 - Potatoes, baked under meat 34 - Potatoes, boiled 34 - Potatoes, fried 35 - Potatoes, mashed 35 - Rice, boiled 35 - Savoys 33 - Spanish onions 35 - Spinach 35 - Turnip tops 35 - Vegetable marrow, fried 35 - - SALADS AND PICKLES. - Bean salad 36 - Cabbage salad 36 - Cauliflower salad 36 - German celery 36 - Lettuce salad 36 - Onions, pickled 37 - Potato salad 37 - Red cabbage, pickled 37 - Russian salad 37 - Salad cream 38 - - SAUCES AND SYRUPS. - Almond milk 38 - Bread sauce 38 - Caper sauce for boiled mutton 38 - Caper sauce for fish 38 - Cheap sauce 39 - Clarified sugar 39 - Egg sauce 39 - German sauce 39 - Jam sauce 39 - Lemon sauce 39 - Marmalade sauce 39 - Mayonnaise sauce 40 - Melted butter 40 - Mint sauce 40 - Onion sauce 40 - Piquant sauce 40 - Tartare sauce 40 - - PIES, PUDDINGS, AND SWEET DISHES. - Pastry, Hints on making 41 - Pastry, short crusts 41 - Pastry, flaky 41 - Pastry, rough puff 41 - Puddings, to bake 42 - Puddings, to boil 42 - Puddings, to steam 42 - Almond pudding 42 - Apples, baked 43 - Apple snow 43 - Apple dumplings baked 43 - Apple fritters 43 - Apples in custard 44 - Apple jelly 44 - Batter (for frying) 43 - Batter pudding 54 - Bread pudding 44 - Cocoanut pudding 44 - Date pudding 45 - Ebony jelly 45 - Eve pudding 45 - Fig pudding 45 - Fruit pie 45 - Fruit pudding, boiled 46 - Fruit pudding, baked 46 - Fruit stewed 46 - Gooseberry fool 49 - Gooseberry jelly 46 - Homœopathic pudding 46 - Lemon creams 47 - Lemon dumplings 47 - Madeira cake pudding 47 - Marmalade pudding 47 - Mincemeat 48 - Pancakes 48 - Pears, stewed 48 - Plum pudding (economical) 48 - Plum pudding (Scotch) 49 - Prunes, stewed 49 - Rhubarb fool 49 - Rhubarb stewed 49 - Roly poly 49 - Silk pudding 49 - Suet pudding 49 - Swiss fritters 50 - Swiss roll 50 - Treacle and ginger pudding 50 - Treacle pie 51 - Yorkshire pudding 51 - - MILK PUDDINGS. - Apples in custard 51 - Batter pudding 55 - Bread and butter pudding 51 - Cocoa mould 52 - Cocoanut custard 52 - Custards, boiled 52 - Custard pudding 52 - Derby pudding 53 - Macaroni pudding 53 - New Year tartlets 53 - Pancakes 54 - Queen of puddings 54 - Rice pudding 54 - Sago pudding 54 - Sweet omelet 54 - Tapioca pudding 54 - Trifle (cheap) 54 - Yorkshire pudding 55 - - BREAKFAST DISHES. - Cauliflower au gratin 55 - Chocolate 55 - Cocoa 56 - Cocoa nibs 56 - Coffee 56 - Eggs, boiled, _see_ coddled 56 - Eggs, coddled 56 - Eggs, fried 57 - Eggs, hard-boiled 57 - Eggs, poached 57 - Eggs, savoury 57 - Eggs, stewed with peas 58 - Eggs, stirred or buttered 58 - Hominy 58 - Macaroni cheese 58 - Mushrooms 58 - Peas stewed with eggs 58 - Porridge 59 - Risotto 59 - Salmagundy 59 - Savoury omelet 59 - Tea 60 - Toast 60 - Tomatoes, fried 60 - Welsh rarebit 60 - - BREAD AND BISCUITS. - African shoots 60 - Bola 61 - Bread 61 - Bread unfermented 62 - Buns 62 - Butter cakes 62 - Candied peel drops 62 - Chocolate cake 63 - Chocolate drops 63 - Cocoanut drops 63 - Cornflower cake 63 - Dough cake 63 - Hanucah cakes 64 - Lemon cheese-cake mixture 64 - Oatmeal biscuits 64 - Orange cake 64 - Plum loaf 65 - Scones 65 - Shrewsbury biscuits 60 - Spanish biscuits 65 - Spice cakes 65 - Vinegar cake 65 - Yorkshire tea-cakes 66 - - SWEETMEATS. - Chocolate caramels 66 - Cocoanut candy 66 - Ginger lee 67 - Toffee 67 - - INVALID COOKERY. - Arrowroot, cup of 67 - Barley water 67 - Beef tea, raw 68 - Beef tea, strongest 68 - Beef tea, whole 68 - Calf’s foot jelly 68 - Chicken, boiled 69 - Chicken, broth 69 - Chicken, roasted 69 - Cornflower, cup of 67 - Cornflower, blanc mange 69 - Gruel 70 - Lait de poule 70 - Lemonade 70 - Mutton broth 70 - Toast water 70 - - PASSOVER DISHES. - Batter pudding 70 - Cocoanut custard 71 - Fish, fried 71 - Fish, stewed 71 - Grimslichs 71 - Motza kleis 71 - Motza pudding, baked 71 - Motza pudding, boiled 72 - Potato pastry 72 - Potato pudding 72 - Sassafras 72 - Swiss roll 72 - Lightning cakes 72 - - APPENDIX. - Formation of Cookery Classes 73 - List of Utensils for Classes 74 - Hints on Cleaning Kitchen 76 - Utensils - ------------------------------------------------------------------------- - - - - - SPECIAL HINTS FOR YOUNG HOUSEKEEPERS. - - -1. In making soups or gravies which require colouring the outer skins of -the onion should be left on. Mushroom skins are also useful for this -purpose, and impart a pleasant flavour. - -2. When thickening soups, gravies, etc., mix the flour, cornflour, -arrowroot, etc., to a smooth cream with _cold_ liquid first, then stir -continually from the bottom and against the sides of the saucepan or -other vessel to prevent lumps. - -3. The dripping from roast mutton, when used for making pastry, -sometimes has an unpleasant flavour. If a few drops of vinegar and of -oil be beaten up with it, it will be found quite as good as beef -dripping. - -4. Home-dried herbs are much cheaper than bought ones. About June buy -the herbs, rinse them slightly in cold water, strip off the leaves, -place the various kinds of herbs on separate pieces of white paper, in -the oven or on top of it. When the leaves are quite crisp, rub them -through a wire sieve, and bottle them up tight. - -5. When chopping onions, let cold water run on the wrists for a minute. -This will prevent the eyes from watering. - -6. When the juice of lemons is required, and the lemons are hard, place -them on a baking sheet in the oven for a few minutes; they will become -quite soft. To keep them from getting mouldy, wrap each one in tissue -paper, and keep separate. - -7. Stale scraps of bread should be put in a tin in the oven, and baked a -nice brown. When quite crisp, they should be pounded and bottled. These -“raspings” will be found very useful. - -8. Bread should be kept in a glazed earthenware pan, which should have a -cover, and must be cleaned frequently. - -9. To disguise the disagreeable odours which often ascend from the -kitchen during the process of cooking, throw a handful of cedar dust on -the top of the grate. (This—called “Dust of Lebanon”—may be obtained of -most stationers at about 4d. per packet.) - -10. Milk is the best thing for removing _fresh_ ink stains, but it must -be applied immediately, and the stained part washed. - -11. A little powdered sugar sprinkled on a fire, which is almost out, -will invariably revive it. Salt sprinkled on a fire clears it for -grilling, roasting, etc. - -12. House flannels should be herringboned all round before they are -used. This ensures their lasting longer, and prevents sinks being -stopped up by the ravellings. - -13. It is a decided economy to order soap in large quantities. It should -be cut up when new, and stored for several weeks in a warm place to dry. -Candles also last longer if kept some weeks. - -14. All stores should be kept in air-tight tins or glazed jars. - -15. Liquid browning, for colouring soups and gravies, should be made as -follows, and kept in a bottle for use:—Put 2 oz. pounded loaf sugar in a -small iron saucepan; let it melt, stirring with an iron spoon; when very -dark (but not black), add ½ pint hot water; let it boil up, and when -cool, bottle it. A few drops are sufficient to colour a quart of liquid. - ------------------------------------------------------------------------- - - - - - KOSHERING.[1] - - -Leviticus, ch. xvii. 10, 11:—“And whatsoever man there be of the house -of Israel, or of the strangers that sojourn among you, that eateth any -manner of blood; I will even set my face against that soul that eateth -blood, and will cut him off from among his people. For the life of the -flesh is in the blood.” - -When purchasing meat, care must be taken to see that all veins of blood, -forbidden fat, and the prohibited sinew have been removed. It is the -custom in London to affix a label marked “Porged” on joints from the -hind-quarters, which have been prepared in accordance with our -ordinances. - -The following are the Jewish regulations for koshering meat and -poultry:— - -The meat is put into a pan, specially reserved for the purpose, and is -then entirely covered with cold water, and left in it for half-an-hour. -Before removing the meat from the water, every clot of blood must be -washed off. It should then be put upon the salting board (a wooden board -perforated with holes), or a basket lid, placed in a slanting position, -so that the water may run off. Finely powdered salt is then sprinkled -profusely over every part of the meat. The meat must remain in salt for -one hour. It is then removed, held over a sink or pan, and well rinsed -with cold water three times, so that all the salt is washed off. Then it -is placed in a clean cloth, and thoroughly dried. - -The heart and the lungs must be cut open before being soaked, so that -the blood may flow out. The liver must be prepared apart from other -meat. It must be cut open, washed in cold water, fried over the fire on -a shovel, and, whilst frying, it must be salted. When fried the blood -must be well washed from it. - -The head and feet of an animal may be koshered with the hair or skin -adhering thereto. The head should, however, be cut open, the brain -removed and koshered separately. The ends of the claws and hoofs must be -cut off before the feet are koshered. - -Poultry is koshered in the same way as meat, taking care that previous -to the soaking in water the whole of the inside be completely removed. - -Footnote 1: - - The word _kosher_ means “to render fit or proper for eating.” - ------------------------------------------------------------------------- - - - - - THE ECONOMICAL JEWISH COOK. - - - - - SOUPS. - - - Hints on Making Soups and Stock. - -Every housewife should bear in mind that a stock-pot always on the fire -is a great aid to economy. Any odd pieces, trimmings, cooked bones, the -liquor in which meat or poultry has been boiled (commonly known as -_pot-liquor_), should be thrown in, and the pot kept about three parts -full of water. When soup or gravy is required the stock should be well -skimmed, and poured into a clean saucepan. The pot may be of brown -earthenware with a cover and must be cleaned frequently. It should often -be looked over, soft bones removed and fresh ones added. - -In preparing soups:— - -1. Allow plenty of time, so that all the goodness of the ingredients may -be thoroughly extracted. To do this effectually always put soup-meat -into _cold_ water, so that the outside may not be hardened, and the flow -of the juices may not be checked. - -2. Make the stock the day before the soup is wanted. - -3. Let the stock boil once; remove the scum, and draw the saucepan to -the side of the fire to _simmer_ only. - -4. When the stock is made pour it at once into a clean basin and leave -it uncovered. Remove the fat from the top next morning. - -5. Bread fried in boiling oil or fat, and cut into small squares, should -be served with all thick soups. - - - To Make Fresh Stock. Time—5 hours. - -Order a melt (cost 8d.) from the butcher. After koshering, skin it, and -notch it across several times; add 2 quarts of cold water, 1 carrot, 1 -turnip, 1 onion stuffed with whole peppers and cloves, salt, and simmer -about 5 hours. This will make about 3 pints of good stock, and is more -economical than any other soup-meat. - - - Another way of Making Fresh Stock. Time—5 hours. - -2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head celery, 1 -teaspoonful salt, ½ teaspoonful pepper, 2 quarts cold water. - -Cut the meat into pieces, break up the bones, add the cold water and the -salt. Bring to the boil and skim well. Prepare the vegetables, cut them -into pieces, and add them. Simmer 5 hours. This will make about 3 pints -of good stock. - - - White Stock. - -Same as above, using knuckle of veal and poultry-bones instead of beef. - - - To Clear Soup. Time—1 hour. - -3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 onion. - -Chop up the beef fine; clean the vegetables and cut them into small -pieces. After removing all the fat from the stock, which should now be -in the form of jelly, place it in a stew-pan with the meat and -vegetables. Whisk it over the fire until just on boiling point, when it -should be left to boil up well. It should now be clear. Fix a clean -kitchen-cloth on the legs of a chair, placed with its seat on a table; -pour boiling water several times through the cloth into a basin, and -then let the soup run twice slowly through the cloth. - -_Another Way._—Use 2 whites of eggs whisked in ½ pint cold water, -instead of the gravy beef. - - - Green Pea Soup. Time—1 hour. - -1 pint green peas, 1 quart stock, a few sprigs parsley, a small bunch of -mint, salt and pepper to taste, 1 tablespoonful flour. - -Put the stock on, and when it boils add the salt, peas and other -ingredients. When the vegetables are tender pass them through a sieve -with the stock they were boiled in; boil it up again in a clean -stew-pan; thicken it carefully with flour, and cook 10 minutes. - - - Julienne Soup. Time—2 hours. - -1 large carrot, 1 small turnip, 2 leeks, 1 onion, ½ head celery, 2 oz. -dripping, 1 cabbage-lettuce, a little tarragon and chervil, 1 -teaspoonful sugar, salt to taste, 3 pints stock. - -Shred all the vegetables to the same length and size; fry all except the -lettuce, tarragon and chervil, a light brown in the dripping in the -stew-pan. Clear the stock as directed on page 2; boil it and add it with -the sugar and salt to the vegetables; skim well until all grease is -removed, add the lettuce, tarragon, and chervil; let it boil a few -minutes, and serve. - - - Kugel. - -1 pint dried green peas, 1 quart large haricot beans, both soaked -over-night; 2 lbs. clod, 1 large onion stuffed with cloves, 1 -tablespoonful flour; salt and pepper to taste. - - _Pudding._ - -2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. currants, ¼ -lb. raisins or sultanas, 2 oz. candied peel: spice to taste. - -Shred the suet and candied peel, wash and dry the currants, stone the -raisins, mix all the dry ingredients together, add the eggs, -well-beaten, place in a greased basin and tie a cloth over. Put the -basin at the bottom of a large earthenware pan; place a plate on the top -of the basin and the meat on this. Throw the peas, beans, onion, pepper, -salt and flour into the pan, cover all with water, and tie a piece of -brown paper over the pan. Put it in the oven when the cooking is -finished on Friday, and dish up when required on Saturday, serving the -soup, meat, and pudding as separate courses. - - - Liver Soup. Time—2 hours. - -1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, 2 tablespoonfuls -flour, half small roll; pepper and salt to taste. - -Brown the flour in the dripping; add the liver cut in small pieces, the -egg and bread, and let all brown in the pan until thoroughly done a good -dark colour. Pound it, and return to the saucepan with the pepper, salt, -and pot-liquor, to simmer about 1 hour. - - - Mock Turtle Soup. Time—1½ hour. - -1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, 1 small -head celery, 1 leek, 1 onion, 6 oz. dripping, ½ lb. flour; bay-leaves, -cloves, cayenne, and ground mace; 1 wineglassful sherry. - -The day before the soup is required cut up the foot and put it in a -saucepan with 2 quarts of cold water; simmer 5 hours, then strain; cut -all the flesh off the bones and chop it up into neat pieces. Put on the -shin separately in 2 quarts of cold water, and simmer 4 or 5 hours. -Prepare the vegetables, cut them up, fry them in the fat in a large -stew-pan; when soft add the flour, and stir till rather brown. Add the -stock from the foot, then that from the shin, the bay-leaves and all the -other ingredients. When it boils pass it all through a sieve, add the -pieces of bullock’s foot, and simmer ½ hour. A little soy may be added -if required. Before serving pour the wine into the bottom of the tureen. - - - Mulligatawny Soup. Time—2 hours. - -2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, a few -sticks celery, a bunch of herbs, 2 quarts stock or pot-liquor, 2 -tablespoonfuls flour, 1 tablespoonful curry powder, 1 dessertspoonful -curry paste, 1 gill water, 1 teaspoonful salt. - -Prepare the vegetables, fry the onions in hot dripping in the stew-pan; -when brown add the apples cut up and cored, carrots, turnip, celery, -herbs and salt. Boil these in the stock. Mix the flour, curry paste and -powder into a smooth paste with the water, pour into the soup, and stir -till it boils. The fat should be skimmed off as it rises. Boil at least -1 hour, and then strain through a sieve. Serve with well-boiled rice -(see page 35). - - - Mutton Broth. Time—2½ to 3 hours. - -2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 -carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 -quart water. - -Cut the meat into small pieces (removing the fat), and put it into a -saucepan with the bones, cold water and salt; bring to the boil. Draw to -the side of the fire as soon as the broth boils, skim well. Simmer for -1½ hour, skimming occasionally. Prepare the vegetables and rice, add -them and let all simmer ½ hour till the vegetables are tender. Add the -parsley just before serving. - - - Ox-tail Soup. Time—4 hours. - -1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 onions, 2 -shalots, 1 tooth garlic or 1 leek, a bunch of herbs, a few sticks -celery, a little mace, cinnamon, and 2 cloves, 2 quarts water or -pot-liquor, salt, 2 or 3 mushrooms, 1 gill sherry or chablis. - -Prepare the vegetables, cut them up, wash and wipe the ox-tail, cut it -in pieces and fry all in hot dripping in a large stew pan. Add the -herbs, spice, seasoning and water. When boiling skim off the fat and -then stew gently for 3 hours; strain it into a basin, putting the pieces -of ox-tail into the tureen with the sherry or chablis. Pour the soup -into a stew-pan, stir till it boils. Add the mushrooms, and cook from 10 -to 15 minutes, skimming off any scum; strain the soup and pour over the -ox-tail. - - - Tomato Soup. Time—1½ hour. - -2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, 2 leeks, 2 carrots, 2 -turnips; pepper and salt to taste; thyme, and half a bay-leaf, 1 -teaspoonful chopped parsley, 1 oz. dripping, 2 tablespoonfuls flour. - -Prepare and cut up the vegetables, boil all for half an hour in ½ pint -water, and then pulp through a sieve. Warm the dripping in a stew-pan, -stir the flour in smoothly, pour the pulped vegetables and stock on to -it slowly, and let all thicken over the fire. - ------------------------------------------------------------------------- - - - - - SAVOURY INGREDIENTS FOR SOUPS. - - -Vermicelli, macaroni, sago, Italian paste, or semolina, may be thrown -into any clear soup, when boiling, about ¼ hour before it is served. - - - Frimsels. Time—¾ hour. - -1 egg, salt, flour. - -Beat up the egg well, add a pinch of salt, then, with a knife, work in -as much flour as possible. Flour the board thoroughly, roll out the -paste very thin, cut into three, and roll out each piece till nearly -transparent; then fold into three, let it dry for ¼ of an hour, and with -a sharp knife shave off extremely fine strips. Let these dry, and add -them to the soup when boiling ¼ of an hour before serving. - - - Drop Dumplings. Time—½ hour. - -1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls flour, nutmeg, 1 -dessertspoonful chopped parsley, salt and pepper to taste. - -Beat up the dripping till quite white; pour some boiling water over the -egg, then break it into the dripping; stir these together, then add the -flour, seasoning, a little grated nutmeg, and the parsley. Drop pieces -the size of a large walnut, into the boiling soup, and cook about 15 -minutes. - - - Savoury Custard. Time—40 minutes. - -3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little salt. - -Beat up the eggs with the stock and salt; strain into a well-greased -gallipot, cover it with a piece of greased paper, stand it in a saucepan -of boiling water and steam very gently for 30 minutes (the custard would -be full of holes if steamed quickly). When the custard is set, take the -gallipot out of the saucepan, let it get cool, turn the custard out and -cut it up into fancy shapes. - ------------------------------------------------------------------------- - - - - - MILK SOUPS. - - - Artichoke or Turnip Soup. Time—1 hour. - -1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful -flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good -butter, salt, pepper, and a little sugar. - -Heat the butter in a stew-pan, put in the vegetables, turn them about, -add the salt, flour, milk and water, stirring them in slowly. When the -vegetables are done rub them through a sieve, put them back into a clean -stew-pan, add sugar and more seasoning if required and heat thoroughly. -A little cream or good butter may be put into the tureen, and the soup -stirred into it. - - - Cabbage Soup. Time—1 hour. - -1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 -pint milk, 1¼ pint boiling water, 2 tablespoonfuls semolina, 1 -teaspoonful salt, ¼ teaspoonful pepper. - -Put on a large saucepan of water to boil; shred the cabbage and put it -into the boiling water to blanch for 5 minutes. Strain the cabbage, -return it to the saucepan with 1¼ pint boiling water, the milk, onion, -chopped parsley, butter, and seasoning. Bring this to the boil and cook -15 minutes; then shake in the semolina and boil 10 minutes. - - - Celery Soup. Time—6 hours. - -4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg. -Pepper and salt to taste. - -Stew the celery and onion in the water for 5 to 6 hours, pulp it through -a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it -to the side of the fire and add the yolk beaten up in 1 gill cold milk; -stir, but do not let it boil, and serve when hot. - - - Haricot Soup. Time—4½ hours. - -1 pint haricot beans, 1 pint milk, 2 quarts water, 1 onion; pepper and -salt to taste. - -Soak the beans in water all night. Next morning put them in a saucepan -with the water, pepper, salt, and sliced onion. Boil gently 4 hours. -Then mash all through a sieve into a basin, stir in the milk, and return -to the saucepan to get hot. - - - Potato Soup. Time—1½ hour. - -1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1 -pint hot water, ½ pint milk; salt and pepper to taste. - -Cut up the potatoes, put them in a stew-pan with the butter and the -onion cut in slices. Stir over the fire for 5 minutes. Add the water, -and simmer for 1 hour. Pass all through a sieve, and return to the -stew-pan. Add the milk, salt, and pepper, and serve when hot. - ------------------------------------------------------------------------- - - - - - CHEAP SOUPS. - - - Barley Soup. Time—4 hours. - -2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, 2 carrots, a -little chopped parsley; salt and pepper to taste. - -Prepare the vegetables, put them with the other ingredients into a -saucepan, and simmer gently for 3 or 4 hours. - - - Brown Onion Soup. Time—1½ hour. - -3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint water or -pot-liquor; pepper, salt and soy to taste. - -Skin the onions, cut them into small dice, heat the dripping, and throw -in the onions, shaking them about over the fire till they are golden -brown (they must be coloured very slowly or some pieces will get too -dark). When they are brown stir in the flour carefully, and add the -water or pot-liquor. Simmer for an hour, then rub through a sieve, -return to the saucepan, add a little soy, pepper and salt to taste, and -boil for 3 minutes before serving. - -If these directions are carefully followed this soup is equal to one -made from good stock. - - - Carrot Soup. Time—1½ hour. - -1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, 2 oz. dripping; -salt and pepper to taste. - -Prepare the vegetables, slice them, then fry them in the dripping. Add -the water or pot-liquor, salt and pepper. Boil till the vegetables are -tender, then pulp through a sieve into a basin. Heat again and serve -with fried bread. - - - Lentil Soup. Time—3 or 4 hours. - -5 pints water, 1 pint red lentils, 1 onion, 3 sticks of celery or some -celery seed, 1 oz. dripping; pepper and salt to taste. - -The lentils must be soaked all night in cold water. Melt the dripping in -a saucepan, fry the lentils, sliced onion, and celery cut in small -pieces. Stir over the fire for 5 minutes. Then add the water and boil -gently, stirring occasionally, till the lentils are quite soft. Pass all -through a sieve, return to the saucepan, add the pepper and salt, and -heat again. - - - Pea Soup. Time—2½ hours. - -1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks celery, 2 -quarts water or pot-liquor; salt and pepper to taste. Bones or trimmings -from meat are a great improvement. - -Soak the peas over-night; next morning put them on in the cold water or -pot-liquor. Bring to the boil, and then add the prepared vegetables, -bones, and seasoning. Skim well, and boil for 1½ hour, stirring -occasionally. Remove the bones, and pulp the soup through a sieve. Heat -it again, and serve with dried mint and fried bread. - - - Spinach Soup. Time—2 hours. - -3 lbs. spinach, 1 quart water or stock, salt and pepper to taste, 1 -tablespoonful flour. - -Wash the spinach in several waters, strip off the leaves and place them -in a saucepan of cold water with a little salt, and boil till tender -(about ½ hour). Pulp through a hair sieve with the water in which it was -boiled; boil it up again in a clean stew-pan, thicken carefully with the -flour, cook for 10 minutes, and serve with poached eggs. - - - Vegetable Soup. Time—1½ hour. - -1 quart water or pot-liquor, 2 carrots, 2 turnips, 2 potatoes, 2 onions, -3 sticks celery, a few sifted herbs, 1 oz. dripping, 1 tablespoonful -flour, 1 teaspoonful mustard; salt and pepper to taste. - -Prepare the vegetables, cut them into slices, fry them in the dripping, -add the water or pot-liquor, the salt, pepper, and herbs. Boil till -quite tender, mix the flour and mustard to a cream with the cold water, -and add to the soup. Simmer for half an hour longer and then serve. - ------------------------------------------------------------------------- - - - - - FISH. - - -Fresh fish may be known by its stiffness, firmness, bright eyes, and -bright red gills. - -The cheaper kinds of fish, such as herrings, mackerel, haddocks, and -plaice, contain more nourishment than most of the more expensive kinds. -All fish must be thoroughly cleansed in salt and water, two waters at -least being allowed. It must then be very carefully dried in a coarse -cloth kept specially for this purpose. - - - To Bake Fish. - -Clean and dry the fish very thoroughly, put it on a baking tin, greased -with a little oil or butter, sprinkling pepper and salt over it. Cover -with a well-greased sheet of paper, bake from 10 minutes to ½ an hour, -according to the size of the fish. Remove the paper, and serve the fish -with chopped parsley and the strained liquor from the tin. - - - To Boil Fish. - -When the fish is thoroughly cleaned, put it on a strainer or dish, place -it in a saucepan with boiling water sufficient to cover it, some salt -and a tablespoonful of vinegar. Simmer gently till the skin begins to -crack. - -Some of the liquor in which the fish was boiled can be used for making a -sauce. - - - To Broil Fish. - -Clean and dry the fish thoroughly, split it open, flour it, sprinkle -with chopped parsley, pepper, and salt. Grease a gridiron with oil or -butter, and broil the fish over or in front of a very clear fire from 10 -to 15 minutes. Sprinkle with small pieces of butter before serving. -Before broiling mackerel or herrings lay them in a mixture of salad oil -and tarragon vinegar for an hour. - - - Hints on Frying. - -This method of cooking fish requires the utmost care. It is most -important that the fish should be very carefully dried, and that the oil -should be at the right temperature. To test this throw in a small piece -of bread, and if it brown in less than a minute the oil has reached the -correct heat. When the oil is perfectly still, and a blue smoke rises, -the temperature may also be considered right. The fish must be well -covered in oil, and the pieces must not come in contact with one -another. - - - To Fry Fish. - -Clean the fish, then cut it as required, and dry it very thoroughly. -Beat up an egg, mix some flour, pepper and salt on a plate, dip the fish -first into this seasoning, then into the egg, and when the oil has -reached the right temperature, fry the fish a golden brown. Place it on -soft paper on a basket lid to drain. When the oil has cooled, strain it, -pour it into a jar, cover it and it will be ready for use another time. -It can be used again for _fish_ only. - -To economise the eggs mix a little water with them. - -To utilise any scraps of fried fish, heat them in melted butter (page -40), flavoured to taste. - - - To Steam Fish. - -Fish should rather be steamed than boiled, for though more time is -required the result is more satisfactory. If a fish-kettle is not to -hand, place a pie-dish upside down in a large saucepan, and put the fish -on it. Let boiling water always reach half way up the dish, so that the -fish cooks in the steam. Add more boiling water when required. - - - Anchovy Butter. Time—½ hour. - -6 large anchovies, 1 hard boiled egg, 2 oz. butter, a little pepper. - -Pound all together and pass through a sieve. - - - Savoury Cod. Time—½ hour. - -1 or more lbs. of fresh cod, 1 tablespoonful vinegar, 1 dessertspoonful -flour, 1 teaspoonful chopped parsley, ½ teaspoonful salt, ¼ teaspoonful -pepper, 1 oz. butter, 1 egg. - -Clean the fish and dry it, then cut it into nice sized pieces. Boil as -directed (page 10), then cover and keep hot. Put the flour into a basin, -and add pepper, salt, and butter (melted); mix well, and make into a -paste with the vinegar. Stir this into ½ pint of the liquor in which the -fish has been boiled, and cook 3 minutes, stirring continually. While -this sauce cools beat up an egg; then stir it carefully into the sauce, -add the chopped parsley, and pour it over the fish. If preferred the egg -may be boiled hard and chopped. - - - Baked Haddock. Time—¾ hour. - -1 haddock, 2 tablespoonfuls bread crumbs, 1 dessertspoonful chopped -parsley, 1 teaspoonful chopped herbs, 1 egg (well beaten); 2 oz. butter -or 1 tablespoonful oil; pepper and salt to taste. - -Wash and dry the fish well. Mix nearly all the bread crumbs with the -herbs, parsley, pepper, salt, half the egg, and ½ oz. of butter. Stuff -the stomach of the fish with this mixture, and sew or skewer it up. Egg -and bread-crumb the fish, place it on a greased tin in the shape of an -S, with the oil and pieces of butter; bake for half-an-hour, basting it -frequently. Take out the cotton with which the fish was sewn before -serving. - - - Dried Haddock. Time—20 minutes. - -Place the dried haddock in a frying-pan and cover with cold water. Bring -to the boil, then take out the haddock, place it on a dish in the oven, -with bits of butter over it, for 5 minutes, and then serve. - - - Baked Plaice and Tomatoes. Time—¾ hour. - -1 plaice, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes, -pepper and salt to taste, the juice of a lemon, chopped parsley. - -Slice the onion and tomatoes, heat them in a tin with the oil, salt and -pepper. Wash the plaice and dry it well, put it in the tin, season it, -dredge it with flour, and baste it with the oil. Parboil the potatoes -and put them round the plaice to get brown. When dishing up, squeeze the -lemon-juice over the plaice and sprinkle with the chopped parsley. - -Haddocks may also be cooked in this way. - - - Soused Herrings. Time—½ hour. - -3 herrings, ½ pint vinegar, 2 bay-leaves, whole peppers, salt, and -cloves to taste. - -Split and halve the herrings, roll and tie them up. Place them in a -pie-dish, half cover with vinegar, add whole peppers, salt, cloves, and -bay-leaves, and bake in a slow oven until they feel soft (about 20 -minutes). - - - Sole à la Maître d’Hôtel. Time—½ hour. - -1 sole filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and -pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill -cream. - -Put the bones and fins of the sole into a saucepan with the water, and -put it on to boil. Place the fillets folded loosely on a greased tin, -and sprinkle them with lemon-juice, pepper and salt. Cover with a -greased paper, and cook in a moderate oven, about 6 minutes. Melt the -butter in a clean saucepan, drop the flour in gradually, and mix well. -Add the fish liquor and boil 10 minutes. Then add salt, pepper, cream, -lemon-juice, and parsley. Arrange the fillets on a dish with the sauce -poured over them. - - - Sole au Gratin. Time—½ hour. - -1 sole, ½ shalot, 4 mushrooms, 1 teaspoonful chopped parsley, juice of a -lemon, 1 oz. butter, raspings (see page x.); salt and pepper to taste. - -Skin the sole, cut off the fins and nick it on both sides with a knife, -dry it well. Chop the shalot, mushrooms and parsley, mix them together, -and sprinkle half of them on to a dish. Lay the sole on this seasoning, -and sprinkle the rest of it over the sole. Squeeze lemon-juice over, -sprinkle with salt, pepper and raspings. Put little bits of butter on -the fish, bake in a moderate oven for 10 minutes. - - - Soles Stewed with Tomatoes. Time—¾ hour. - -A pair of soles, 1 small onion, 2 tablespoonfuls oil, or 2 oz. butter, 4 -tomatoes, the juice of 1 lemon, pepper, salt, a little cayenne and -nutmeg. - -Heat the oil or butter in a stew-pan, add chopped onion, salt, pepper, -and nutmeg. When the onion is tender, put in the soles, slice the -tomatoes on to them, cook for 20 minutes, or ½ hour if the soles are -large. Take out the soles carefully, put them on a hot dish, rub the -liquor through a sieve, add the lemon-juice, and a very little cayenne -and nutmeg, return to the saucepan to get hot, and pour over the soles. - -Gurnets and shad may also be cooked in this way, and can be eaten hot or -cold. - - - Brown Stewed Fish. - (Salmon and other rich fish.) Time—1 hour. - - _For 4 Mackerel or Herrings._ - -¾ pint porter, 2 Spanish onions, ground ginger, nutmeg, allspice, ground -cloves, pepper and salt to taste, juice of three lemons, 1 -dessertspoonful vinegar, ½ lb. real black treacle. - -Stew a crust of bread and the onions in the porter. When tender, take -out the crust, and put in the fish with the spice, lemon-juice, vinegar, -pepper and salt. When the fish is nearly cooked, add the treacle -gradually, cook 3 minutes, and serve cold with slices of lemon between -bunches of scraped horse-radish. - - - Brown Stewed Fish. - (Fresh Water Fish, etc.) Time—40 minutes. - -2 to 3 lbs. fish, ½ pint water, 1 onion, 1 tablespoonful oil, 1 -tablespoonful vinegar, two-pennyworth ginger-bread, one-pennyworth -golden syrup, 1 lemon; pepper and salt to taste. - -Peel and cut up the onion, brown it in the oil, put it in the stew-pan -with the fish and water, and cook for half an hour. Soak the -ginger-bread in the golden syrup and vinegar; when soft, beat it up and -add the lemon-juice, pepper and salt. Ten minutes before the fish is -ready, pour this sauce on to it, and tilt the stew-pan well backwards -and forwards. Serve cold. - - - White Stewed Fish with Balls. Time—1½ hour. - -3 lbs. fish, 2 small onions, 2 tablespoonfuls sweet oil, 1 pint cold -water, nutmeg and ginger, pepper and salt to taste, a pinch of powdered -saffron, juice of 3 lemons, 1 tablespoonful flour, 2 eggs; (_for the -balls_) a piece of cod’s-liver, chopped parsley, bread-crumbs. - -Chop the onions, stew till tender in the oil in a stew-pan, take out -one-third for balls, add the fish and water, season with salt, pepper, -ginger and nutmeg. When the liquor boils, place the balls (see below) on -the top of the fish and cook ¼ hour, then draw the stew-pan to the side -of the fire. Mix the flour to a smooth paste with a little cold water in -a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten, -the saffron, and mix all well together. Take a pint of the fish-liquor -from the stew-pan, add this gradually to the contents of the basin, -stirring all the time. When thoroughly mixed, pour it back into the stew -pan, from which must previously be taken some of the fish-liquor, if -there seem too much. Tilt the stew-pan backwards and forwards till the -sauce has thickened sufficiently. Serve hot or cold, with the sauce -poured over the fish and balls, and garnish with parsley and slices of -lemon. - -_To make the balls_: Chop the cod’s-liver very fine; add the remainder -of the onion chopped fine, parsley, white of egg beaten, pepper, salt, -nutmeg, ginger, and sufficient bread-crumbs to make them the right -stiffness. - ------------------------------------------------------------------------- - - - - - SIMPLE WAYS OF USING COLD COOKED FISH. - - - Curried Fish. Time—1 hour. - -1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2 -onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1 -tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and -pepper to taste. - -Peel and cut up the onions and apple, or rhubarb; fry till brown in hot -butter. Add the curry powder, flour, salt and pepper, and stir the water -or fish-liquor in gradually; boil this all up and simmer gently for -half-an-hour, then add the lemon-juice or vinegar; strain, and return to -the saucepan with the fish cut into neat pieces to get thoroughly hot. -Serve the curry in a border of boiled rice (see page 35). - - - A Fish Cake. Time—1 hour. - -½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter; -pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful -chopped parsley, 1 egg, raspings (see page x.). - -Cover a greased cake-tin with raspings; melt the butter in a saucepan; -fry the minced onions and parsley in the butter; mince the fish and stir -into the fried onion and parsley. Remove the saucepan from the fire, -stir in the bread-crumbs, the milk or liquor, the beaten egg and -seasoning; pour all into the cake-tin and bake in a moderate oven -three-quarters of an hour. Turn out and serve with melted butter (see -page 40). - - - Fish Cakes. Time—½ hour. - -1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and -salt to taste. - -Use any remains of cold fish, or boil some fish as on page 10. Cold -potatoes may also be used instead of boiling fresh ones. Mash the -potatoes, add the pieces of fish broken up small, the yolk of one egg, -the butter melted, and salt and pepper to taste. Form the mixture into -balls with a tablespoon, flatten them into cakes brush over with beaten -egg, toss them in bread-crumbs, and fry in oil. This mixture may also be -made into a large fish-cake, by putting it into a greased tin and baking -it in the oven about ¼ hour. - - - Fish Pie. Time—20 minutes. - -Cold cooked fish of any kind, bread-crumbs, 2 oz. butter; pepper and -salt to taste, fish-liquor or water. - -Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer -of fish broken up into pieces; some pepper, salt, and bits of butter; -cover this with more bread-crumbs and bits of butter; pour on a little -fish-liquor or water, and bake 10 minutes. - - - Fish Quenelles. Time—¾ hour. - -1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked -fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste. - -Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat -up the egg, yolk and white separately, mix all together, season to -taste; ¾ fill six small buttered moulds with the mixture and steam for ½ -hour; turn out and serve with white or lemon sauce (see page 39). - - - Fish Soufflée. Time—½ hour. - -½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; -anchovy sauce if liked. - -Pound up the fish, melt the butter, add it to the fish with the beaten -yolks of eggs and seasoning. Beat up the whites of eggs to a stiff -froth, add them lightly to the other mixture in a pie-dish and bake in a -quick oven about 20 minutes. - - - Halibut Crême. Time—¾ hour. - -1 lb. cold cooked fish (halibut preferred), 2 oz. butter, 1½ oz. flour, -½ pint milk, 1 oz. grated cheese; pepper, salt and nutmeg to taste. - -Remove the skin and bone from the fish, mash it up with a fork, then -place it in a vegetable dish; melt the butter in a small saucepan, stir -in the flour carefully, then add the milk by degrees. When it boils -remove from the fire add the salt, pepper, and nutmeg, spread this -mixture over the fish and sprinkle with grated cheese, or if preferred -with bread-crumbs. Bake in the oven till brown. - - - Kedgeree. Time—¾ hour. - -½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, -cayenne pepper, and nutmeg to taste. - -Boil the eggs hard, break the fish into small pieces, chop the white of -egg and grate the yolks. When the boiled rice is dry, melt the butter in -a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated -nutmeg, and salt. Mix well and serve on a hot dish, with the grated -yolks sprinkled over. - ------------------------------------------------------------------------- - - - - - MEAT. - - -Good meat should be firm to the touch, adhere closely to the bones, be -streaked with fat, and should have a slight but not unpleasant odour. - -Meat becomes much more tender if it can be hung a day or two before it -is cooked. - - - To Bake Meat. - -Baking closely resembles roasting. It is more economical, as the joint -loses less weight, and if carefully attended to cannot be distinguished -from roast meat. A double tin which holds hot water should be used, so -that the steam from the water may prevent the dripping from burning. -Place the meat on a trivet in the tin, flour the meat, sprinkle it with -salt, put it in the hottest part of the oven for the first few minutes, -then remove it to a cooler part, baste well, and turn it over -occasionally. (For time and gravy see Roast Meat.) - - - To Boil Meat. - -Weigh the meat, allow twenty minutes to each pound, and twenty minutes -extra for dishing up. Put the meat into boiling water, boil five -minutes, then draw the saucepan to the side of the fire, and simmer; -keep the meat well covered with water; serve with a teacupful of its own -liquor. Never throw away the liquor in which meat has been boiled; it -makes excellent soup. - - - To Roast Meat. - -Have a bright and clear fire; weigh the meat, allow twenty minutes to -each pound, and twenty minutes extra for dishing up; flour the joint -well, and sprinkle it with salt; let it roast quickly the first ten -minutes, then put it farther from the fire, and let it cook more slowly, -basting often; flour occasionally. When dishing up, pour the dripping -out of the pan, and set it aside. Add one pint or more of boiling water -to the brown lumps under the dripping, and put it in the hottest part of -the oven. Pour this gravy over the meat and serve. - - - Beef à la Mode. Time—5 hours. - -3 lbs. lean brisket, 1 quart water, ½ gill vinegar, 4 Spanish onions, 2 -oz. mustard seed, 1 oz. long pepper, ½ teaspoonful ground ginger; salt -to taste; a thickening of flour, sugar, and browning. - -Put the beef on in cold water, bring it to the boil, then simmer for -three hours, reducing the water to one pint. Add the vinegar, onions, -and other ingredients. Stew in the oven (if possible) for two hours, but -if the saucepan is too large for the oven, let the meat continue to -simmer on the stove. Half an hour before serving, thicken the gravy with -flour, sugar, and browning (see page x.). - - - Smoked Beef. - -Soak over-night in cold water; next morning place it in cold water, and -simmer till quite tender, reckoning ½ hour to the pound. - - - Beef Steak. Time—20 minutes. - -Heat the gridiron, put in the steak, turn the gridiron four times at -intervals of 2 minutes, then eight times at intervals of 1 minute. -Sprinkle with pepper and salt, and serve on a hot plate. - -_Chops_ are done in the same way, turning the gridiron twice at -intervals of 2 minutes, and six times at intervals of 1 minute. - -To make steak tender: beat it well, and rub into it a small pinch of -carbonate of soda. - - - Beef Steak Pie. Time—2½ hours. - -1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 teaspoonful -salt, ½ teaspoonful pepper. - -Beat the steak well, cut it up into neat pieces. Mix 1 tablespoonful -flour, salt, and pepper on a plate, and dip each piece of meat into the -mixture. Put the pieces in a stew-pan, cover with cold water, and simmer -gently about ½ hour, then turn the meat and gravy into a pie-dish. - -Put the flour into a large basin with half a saltspoonful of salt, rub -the dripping into it, and add by degrees enough cold water to make a -stiff paste. Flour a board, roll the pastry out rather larger than the -pie-dish, about one-third of an inch thick, cut a strip off, wet the -edge of the dish, place the strip round it, wet the strip, and press the -rest of the pastry on to it, trimming off the rough edges with a sharp -knife. Make a hole in the top of the pie to allow the steam to escape -whilst baking; ornament the top and edges and brush over with beaten -egg. Bake for ¾ hour, putting it into the hottest part of the oven for a -few minutes, then remove it to a cooler part. - - - Beef Steak Pudding. Time—3½ hours. - -1 lb. beef, 4 oz. suet, ¾ lb. flour, 1½ gill water, 1 teaspoonful -baking-powder; salt and pepper to taste. - -Put on a large saucepan of water to boil. Mix on a plate 1 -dessertspoonful of flour, some pepper and salt. Beat the steak well, cut -it into slices, dip each piece in the mixture, and roll it up. Put the -flour, baking-powder, salt, and suet chopped fine, into a basin, and mix -to a stiff paste with cold water. Cut off one-third for the top. Grease -a basin well, line it with the paste, put in the meat with a little -water or gravy, wet the edges, press the top on. Tie a pudding cloth, -dipped in boiling water and dredged with flour, over the basin, place it -in the saucepan of boiling water, and boil 2½ hours. - - - Stewed Shin of Beef (with Dumplings). Time—2½ hours. - -1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls -flour, 2 oz. dripping or suet; pepper and salt to taste. - -Prepare the carrots and turnips and boil them quickly 20 minutes in 1 -quart of water. Cut the meat into pieces, fry a light brown in the -dripping, then place the pieces in a saucepan. Peel and slice the -onions, fry them in the same dripping, then stir in carefully 2 -tablespoonfuls of flour to brown. Add the carrots and turnips to the -meat, pour the water in which they were boiled into the frying-pan to -brown; then add it with the onions, pepper and salt to the meat, etc, -and stew slowly 1½ hour. - -_Dumplings._—½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 -teaspoonful salt. - -Shred the fat fine and rub it into the flour with the baking-powder and -salt. Mix with lukewarm water to a stiff paste. Cut into eight pieces, -and roll lightly into dumplings on a floured board. Throw them into a -saucepan of boiling water, and boil till they rise to the surface (20 -minutes). Add them to the stew 10 minutes before serving. - - - Beef Stewed with French Beans. Time—3 hours. - -5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint -water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark -moist sugar; pepper and salt to taste. - -Stew the beef 3 hours in the water. String the beans, cut them in -halves, peel and cut up the onions, and add all to the beef at the end -of the first hour. About 10 minutes before serving skim off all the fat; -mix smoothly in a separate basin the flour, sugar, vinegar, pepper and -salt, and add the mixture to the stew. - - - Beef Stewed with Haricot Beans. Time—5 hours. - -3 lbs. lean brisket, 1 onion, 1 tablespoonful moist sugar, 1 oz. -dripping, ¾ pint haricot beans, ¾ pint cold water, 1 tablespoonful -flour; pepper, salt and ground ginger to taste. - -The beans must be put in soak over-night. - -Chop the onion fine, fry in the dripping, add the flour, seasoning, -sugar, beans and water. Stew the meat and vegetables, etc., very gently -4 or 5 hours. - - - Brain Fritters. Time—½ hour. - -1 set brains, 1 teaspoonful chopped parsley, 2 eggs, 2 tablespoonfuls -bread-crumbs; pepper and salt. - -Wash the brains in vinegar and water, then put them into boiling water -and boil for 10 minutes. Drain them, chop them, and put them into a -basin with 1 teaspoonful chopped parsley, pepper, salt and 1 egg. Add -sufficient bread-crumbs to make them into a stiff paste (not exceeding -two tablespoonfuls). Form into flat, round cakes, dip into egg and -bread-crumbs and fry. - - - Brazilian Stew. Time—3 hours. - -1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill -vinegar. - -Cut the meat into neat pieces, dip each piece in the vinegar, and pack -closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables -into slices, and put them with the herbs into the saucepan. Close the -lid, and steam 2½ hours, stirring occasionally. - - - Braised Beef. Time—3 hours. - -5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, -1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few -whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful -flour; salt to taste. - -Melt the dripping, cut up the smoked beef into thin wedge-like strips -and insert them into the meat with a knife. Brown both sides of the meat -in the dripping, add the vegetables, seasoning and water, and let all -stew _very_ slowly for 2½ hours. ¼ hour before serving, take out the -meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a -paste, pour it into the stew-pan and thicken it, strain gravy over meat -and serve. - - - To Clarify Dripping. - -Pour the dripping from the pan into a basin of cold water. When cool -lift off the cake of clarified dripping, scrape away the sediment from -the bottom, and wipe dry. - - - To Clarify Fat. - -Cut up any scraps of cooked or uncooked fat into small pieces, place in -a saucepan, add just sufficient cold water to cover them, stir often, -and simmer with the lid off till nothing is left of the pieces of fat -but brownish scraps. Strain into a basin, and when cold, a hard white -cake will be formed, which will keep good some time. This fat makes -excellent pastry, and can be used for frying. - - - Irish Stew. Time—2 hours. - -1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 -onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper. - -Cut the meat into neat pieces, removing some of the fat, peel and slice -the potatoes and onions. Mix the flour, pepper and salt on a plate, and -dip each piece of meat into this mixture. Put a layer of potatoes at the -bottom of the saucepan, then one of meat, then one of onion, covering -with a layer of potatoes. Pour the water over the whole and stew slowly, -or bake in the oven 1½ hour, stirring occasionally. - - - Liver. Time—½ hour. - -½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. dripping; -pepper and salt to taste. - -Cut the liver into slices about one-third of an inch thick. Dip each -piece into one tablespoonful flour mixed with pepper and salt, and fry -in hot fat. Take out the liver, put it on a hot dish. Mix one -tablespoonful flour carefully with the water in a separate basin. Add -this gradually to the contents of the frying-pan; let it boil and -thicken. Pour it over the liver and serve. - - - Liver Fritters. Time—½ hour. - -½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if -liked), 1 oz. suet; pepper and salt to taste. - -Scrape the liver, chop the suet and shalot and mix all well together -with the bread-crumbs and seasoning till the mixture is firm enough to -roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry -a golden brown in hot fat or oil. - -_Sausage meat_ can also be made into fritters, but should be dipped in -batter (page 43) instead of egg and bread-crumbs. - - - Braised Leg of Mutton. Time—4 hours. - -5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. -Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a -little thyme and parsley; pepper and salt to taste. - -Place the mutton in a stew-pan on a layer of slices of smoked beef, add -some pepper and salt, the stock or water, and simmer gently 3½ hours (in -the oven, if possible). Prepare and cut up the vegetables, and add all -the ingredients, except the sprouts, to the meat 1 hour before serving. -Boil the sprouts separately and add them when serving. Thicken and brown -the gravy if liked. - - - Mutton Cutlets. Time—½ hour. - -4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; pepper and -salt to taste. - -Saw off the upper rib bones, leaving the bones which will form the -cutlets about three inches long. Cut off each cutlet, trim neatly, -scraping off the fat. Dip each one in the egg, which has been well -beaten, sprinkle with bread-crumbs, and fry a golden brown in hot fat or -oil. Arrange on a hot dish round mashed potatoes or other vegetables. - -The pieces cut off in preparing the cutlets should be used for Irish -stew, toad-in-the hole, or any other small dish. - - - Haricot Mutton. Time—2½ hours. - -1 lb. scrag of mutton, ¾ pint water or stock, 1 onion, 1 carrot, 1 -turnip, 1 oz. dripping, ½ oz. flour; pepper and salt to taste. - -Cut the mutton into neat pieces, fry them brown in the dripping, then -take them out and brown the flour carefully. Stir in the water or stock, -and put back the meat. Cut the vegetables into dice, and add them with -the seasoning. Skim well and simmer 2 hours. - - - Pillau. Time—2½ hours. - -1 lb. mutton, 3 tomatoes, 1 teacupful rice, 1 quart water; salt to -taste. - -Cut up some pieces of raw fat mutton, add a little water, cover the -stew-pan, and place on a slow fire. The meat must consume the water and -stew till it becomes a light brown colour. Wash the tomatoes, put them -into a stew-pan without water, and stew them soft over a slow fire. -Strain the pulp through a sieve and add sufficient water to make 1½ pint -of liquor. This must be thrown into the stew-pan over the mutton; add -salt and boil it up. Wash and dry the rice well, throw it into the -stew-pan, let it boil 5 minutes, and then simmer ½ hour. - - - Poor Man’s Goose. Time—1½ hour. - -4 lbs. bola. _Stuffing._—1 onion, 1 teaspoonful sage, a small piece of -soaked bread, 1 oz. suet; pepper and salt to taste. - -Make holes in the meat with a skewer, and fill them up with the -stuffing, made as follows: Chop the suet and onion fine, squeeze the -bread dry, and mix all together with the sage, pepper and salt. Flour -the meat and roast it (see p. 19). Serve with baked potatoes. - - - Sausage Rolls. Time—1 hour. - -4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg. - -Skin the sausages, make flaky pastry (page 41), after the final rolling, -cut the pastry into 4, place a sausage in the centre of each piece of -pastry, egg half-way round the edges, fold over, press the edges -together, trim neatly, place on a greased baking-tin, brush over with -beaten egg and bake in a hot oven about ½ hour. - - - Sausage and Rice. Time—¾ hour. - -½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of -saffron. - -Wash and drain the rice well, put it in a saucepan with the saffron and -boiling water. Skin the sausage, place it on the top of the rice, and -simmer very gently till the rice swells and soaks up all the water. -Serve the sausage in a ring of rice. Sausage cooked alone should simmer -about 20 minutes. - - - Boiled Sheep’s Head. Time—5 hours. - -1 sheep’s head, 3 onions, 3 turnips, a small bunch parsley, 1 -tablespoonful pearl barley, 2 teaspoonfuls salt, ½ teaspoonful pepper, -sufficient cold water to cover the head, ½ oz. flour, 1 oz. dripping. - -Soak the head for one hour in lukewarm water. Then remove the tongue, -brains, and all the thin soft bones from the inside of the head. Tie it -together put it in a saucepan, cover with water, adding the salt, and -bring it slowly to the boil; take off the scum. Prepare the vegetables, -wash the barley, and add all to the head. Let the whole simmer gently -for 3 hours. About ½ hour before it is done, tie the brains in a little -piece of muslin, and throw them into the saucepan. Boil the tongue -separately. When done, place the head on a hot dish. Mash the turnips -with a little dripping, pepper and salt, form into little balls, and -place round the dish alternately with the carrots. Halve the tongue, and -lay it across the head. Pour over all a sauce made of the flour browned -in the dripping, half a pint of the stock in which the head has been -boiled, the brains, slightly chopped, and a little finely-chopped -parsley. The broth may be used as it is, or made into a soup of any -kind. - - - Roast Sheeps’ Hearts. Time—¾ hour. - -2 sheeps’ hearts, 2 oz. dripping. _Stuffing_—2 oz. suet, 1 tablespoonful -herbs, 2 tablespoonfuls bread-crumbs, rind of 1 lemon grated, 1 egg; -pepper and salt to taste. - -Put the hearts into boiling water for a few minutes. Meanwhile make the -stuffing as follows:—Chop the suet, mix with the herbs, bread-crumbs, -lemon-rind, pepper, salt and beaten egg. Take the hearts out of the -water, dry them, stuff them, skewer them up, flour them, put them in a -saucepan with a little dripping, baste occasionally, and turn them over. -When done pour a little stock into the saucepan, stir it well, boil it -up, and pour over the hearts. - - - Stewed Steak. Time—2½ hours. - -1 lb. beef steak, 1 onion, 1 carrot, 1 turnip, ½ saltspoonful salt, ¼ -saltspoonful pepper, 1 dessertspoonful chopped parsley, 2 oz. dripping, -1 dessertspoonful flour. - -Melt the dripping, cut the steak into 3 pieces, and fry them. Then take -out the meat, cut the onion and carrot into thin slices, the turnip into -thick blocks, and fry these in the dripping. When they are browned, lay -the meat on top of them, add the seasoning and ½ pint of warm water. -Close the lid and simmer 2 hours. Thicken with the flour ¼ hour before -serving; add the chopped parsley at the last minute. - - - Smoked or Salt Tongue. - -Smoked tongues must be soaked over-night in cold water. Salt tongues do -not require this. Tongues must be placed in boiling water and simmered -till tender, then skinned and replaced in the liquor to get hot again. - - - Toad-in-the-Hole. Time—¾ hour. - -½ lb. scraps of cooked or uncooked meat, 3 gills water, ½ lb. flour, -salt, 2 eggs. - -Grease a pie-dish or baking-tin; lay the pieces of meat in it; make a -batter by stirring the water gradually into the flour and salt, beat in -the eggs one at a time, then beat all together, pressing out any lumps -against the sides of the basin, let it stand two hours if possible, then -pour it over the meat and bake in a quick oven about ½ hour. - - - Stewed Knuckle of Veal. Time—2¼ hours. - -4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful salt, ¼ -teaspoonful pepper, 1 tablespoonful chopped parsley, 3 pints water, 1 -oz. flour, juice of 1 lemon. - -Simmer the veal for 2 hours in the salt and water. After it has simmered -1 hour add the onion, peeled and cut up, and the rice well washed. -Simmer again for 1 hour, add the flour mixed to a cream with the -lemon-juice, then add the chopped parsley, cook for 10 minutes, and -serve the meat in the middle of the rice and gravy. - - - Breast of Veal or Mutton Stuffed. Time—2 hours. - -Cut breast in half and stuff; or bone, stuff and roll round. Bake for 1½ -hour, basting well. - -_Forcemeat_: 2 oz. smoked beef, ¼ lb. suet, rind of ½ lemon, 1 -teaspoonful chopped herbs, and parsley, salt, cayenne and pounded mace -to taste, 4 oz. bread-crumbs, and 1 egg. - -Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all -very finely. Add seasoning to taste, and mix well with the bread-crumbs -before wetting with the egg. Work all together and use. - ------------------------------------------------------------------------- - - - - - SIMPLE WAYS OF USING COLD COOKED MEAT. - - - Curry. Time—1¼ hour. - -1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1 -onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and -pepper to taste; ½ pint cold water. - -Peel and cut up the onion and apple, and cut the meat into neat slices; -fry the vegetables brown in the dripping, add the curry powder, flour, -salt and pepper, and stir the water into it gradually. Let it boil, and -then simmer for ½ hour with the lid off. Add the meat, heat it through, -but do not let it boil. Serve in a ring of boiled rice (see page 35). - - - Hash. Time—2 hours. - -1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of -herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, -1 saltspoonful salt, ½ saltspoonful pepper. - -Chop the bones of the meat into small pieces, and put them into a -saucepan with enough cold water to cover them. Add to them the herbs, -chopped onion, and the carrot, washed, scraped and cut into slices. -Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into -thin slices, fry it brown in the dripping, add it to the stock, and -thicken with the flour. Stir well till it boils, then add the ketchup, -the meat cut into neat slices, and heat thoroughly without boiling. -Serve with small pieces of toast, or in a ring of mashed potatoes. - - - Macaroni Mutton. Time—2¼ hours. - -1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock -or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper -and salt to taste. - -Fry (in a saucepan) some slices of mutton (underdone is best) in the -dripping, with the onion cut in pieces, then add the stock or -pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni. -Simmer for 2 hours and serve. - - - Meat Croquettes. Time—1 hour. - -¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼ -lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg. - -Rub the potatoes through a sieve, add the flour and salt and rub in the -dripping. Mix to a stiff paste with cold water, roll it out and cut in -into rounds. Put a little chopped meat in each round, egg half the -round, press the edges together and nick them. Roll each croquette first -in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or -oil. - - - Cold Meat Patties. Time—1 hour. - -½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful -baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 -gill stock or gravy. - -Rub the fat into the flour, add the baking-powder, mix to a stiff paste -with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. -Grease 12 patty pans, and line them with 12 rounds of paste. Mince the -cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, -moisten with stock or gravy. Fill the patty pans with the mixture, press -on the remaining 12 rounds of paste, trim the edges neatly, decorate, -brush over with beaten egg, and bake ½ hour. - - - Potato Pie. Time—1 hour. - -1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. dripping, 1 -tablespoonful gravy or water, ½ teaspoonful herbs or 1 onion, 1 -teaspoonful salt, ¼ teaspoonful pepper. - -Cut the meat into small pieces, or mince it, sprinkle with the seasoning -and put in a pie-dish, add the water or gravy. Melt the dripping, add to -it the mashed potatoes, pepper and salt, stir well and spread over the -meat to form a crust. Smooth neatly with a knife dipped in hot water, -and mark with a fork. Bake in a hot oven about ¾ hour. - - - Potato Surprise. Time—½ hour. - -2 oz. lean cooked mutton, 1 potato, pepper and salt. - -Choose a large potato, parboil it without peeling, cut a small piece off -the end and scoop out the inside. Mince the meat fine, flavour with -pepper and salt, mix with a little gravy and fill the potato. Cork up -the end with the piece cut off and bake about 20 minutes. - - - Ragout of Beef. Time—2½ hours. - -1 lb. pieces of beef, raw or cooked, ½ pint cold water, 3 large onions, -1 teaspoonful salt, ¼ teaspoonful pepper, 1 teaspoonful chopped parsley, -½ teaspoonful chopped herbs, ½ oz. rice or pearl barley. - -Peel and cut the onions into rings, cut the pieces of meat into squares, -put them in a stew-pan, add all the other ingredients and then the -water. Simmer for 2 hours, stirring occasionally to prevent burning. - - - Rissoles. Time—¾ hour. - -½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour, -1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef, -½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg, -bread-crumbs. - -Melt the dripping, stir in the flour and stock, the seasoning, and -lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate -to cool; form into balls, dip into egg and bread-crumbs, and fry a -golden brown in hot fat or oil. - - - Salt Meat Salad. Time—¼ hour. - -Cut up into neat pieces any scraps of cold salt meat. To a small -quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles, -and small pieces of watercress chopped fine. Mix well together, heap on -to a dish and garnish, if liked, with the white and yolk of a hard -boiled egg rubbed through a sieve, strips of beetroot and small bunches -of watercress. - - - Tomato Pie. Time—¾ hour. - -1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ -onion, pepper and salt to taste. - -Cut the meat into neat pieces, add the potatoes and onion sliced, and -cover with sliced tomato. Add the stock and seasoning, make a short -crust (see page 41) and bake about ½ hour. - - - Stuffed Tomatoes. - -2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 chopped shalot, 2 to -3 mushrooms, 1 teaspoonful chopped parsley, 1 tablespoonful -bread-crumbs. - -Cut a small piece off the top of each tomato and squeeze them slightly. -Mix the other ingredients over the fire for a few minutes, then stuff -each tomato with some of the mixture, replace the top pieces, sprinkle -with bread-crumbs and bake 10 minutes. - - - Stuffed Vegetable Marrow. Time—½ hour. - -1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful -herbs, ½ gill stock or gravy. - -Cut a small piece off the end of the marrow, scoop out the seeds, and -replace them with the meat, chopped fine and seasoned, and moistened -with stock. Cork up the end with the piece cut off, roll up in a pudding -cloth, cover with boiling water, and cook about twenty minutes. Serve -with gravy. This dish may also be baked, but must be basted occasionally -with dripping. - - - Walnut Stew. Time—2 hours. - -Proceed as for Hash (page 28), but when heating the meat, add 2 pickled -walnuts cut up small, and a little of the liquor, and garnish with 6 or -8 walnuts instead of toast. - ------------------------------------------------------------------------- - - - - - VEGETABLES. - - - Hints on Preparing Vegetables. - -1. Vegetables keep best on a stone floor. - -2. All green vegetables should be laid in cold salt and water for 1 hour -before they are cooked. This draws out all the insects they contain. -Carrots should be scraped, then cut up and thrown into cold water till -they are cooked. Turnips must be peeled thickly, then cut up and thrown -into cold water till they are cooked. Onions must be peeled, then, as a -rule, sliced or chopped. - -3. Green vegetables should be thrown into boiling water with a little -salt and small piece of soda, boiled quickly for a few minutes and then -simmered until tender. - -4. A crust of bread should be boiled with cabbages, greens, etc. This -takes off the disagreeable smell. - -5. Vegetables must never be left over-night in saucepans, for a poison -would be produced. - -6. All the waste part of vegetables should be dried under the grate, -then burnt at once, _never thrown into the dust-bin_. By this means all -unwholesome smells are avoided. - - - Baked Beetroot. Time—3 hours. - -Boil a large beetroot about 2 hours, be careful not to pierce it. When -cold mash it very smooth, add a little dripping, pepper, salt and stock. -Place in a greased basin and bake for 1 hour. - - - Broad Beans. Time—¾ hour. - -Shell, wash and drain them. Throw into cold water with a little salt and -a bunch of parsley. Boil until soft (20 to 30 minutes), then drain them. -Serve either with melted butter or gravy. - - - French Beans. Time—¾ hour. - -String the beans, cut each slantwise into 2 or 3 pieces, wash them well -in cold salt and water, drain them, and throw them into boiling water -with a little salt and a small piece of soda in it. Let them boil very -fast with the lid off, until tender. Drain the water off and serve. - -_French beans, à la maître d’hôtel_ are boiled as above, then rinsed in -cold water, dried and put into a stew-pan on the fire with a little -dripping, chopped parsley, pepper, salt, nutmeg and lemon-juice, till -thoroughly heated through. - - - Haricot Beans. Time—6 hours. - -1 pint haricot beans, 1 tablespoonful vinegar, 1 teaspoonful brown -sugar; pepper and salt to taste. - -Soak the beans over-night. Next day boil them for 5 or 6 hours in plenty -of water. One hour before serving, mix the vinegar, sugar, pepper and -salt well together, pour away some of the water from the beans, and add -the mixture to them. - - - Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour. - -Cut off the faded outside leaves and hard part of the stalk, and wash -the vegetables well. Cook in plenty of boiling water, with a -tablespoonful of salt to every half-gallon. If the water is very hard, -add sufficient carbonate of soda to cover a threepenny piece. Boil with -the lid off till the stalk is soft. - - - Stewed Carrots. Time—½ hour. - -Scrape carrots carefully and cut in thick pieces. Place them in -sufficient water to cover them and stew till tender. Then evaporate -water till only half remains. Add a little dripping, flour and pepper -and toss carrots gently in pan till they are coated with their own -juice, and serve. - - - Stewed Celery. Time—¾ hour. - -Boil some heads of celery, cut into pieces about 2 inches long, in some -good stock, add salt, pepper, and a little lemon-juice. Thicken the -stock with flour and serve. - - - Colcannon. Time—¼ hour - -Equal quantities of cooked cabbage and potatoes, chopped, mixed -together, seasoned with pepper and salt, and fried in a little dripping. - - - Boiled Green Peas. Time—20 to 30 minutes. - -Shell and pick them over, wash them in cold water, drain them. Throw -them into boiling water, add a teaspoonful brown sugar, a little mint -and salt. Boil until quite tender, drain off the water, and serve in a -hot dish with the mint. - - - Dried Green Peas. Time—4 hours. - -Soak over-night; next morning put them in a jar in the oven with plenty -of water, salt and a spoonful of sugar. Stew gently for 3 or 4 hours, -until quite tender. A pinch of carbonate of soda may be added to the -water, to improve the colour of the peas. Serve either with gravy, or a -little butter, pepper and salt. - - - Jerusalem Artichokes. Time—½ hour. - -Peel and wash them, place in cold water with a little salt and -lemon-juice, and cook till soft. They can be served either with gravy or -butter sauce. - - - Baked Potatoes. Time—1½ hour. - -Choose potatoes of equal size. Brush them very clean, drop them into a -basin of cold salt and water, then dry them. Place them on a baking -sheet, and bake in a moderate oven. When a fork will pierce them easily -they are baked. The skins should never be eaten. - -_Another way._—Brush the potatoes, peel them very thin, parboil them, -then brown them under the meat. - - - Boiled Potatoes. Time—¾ hour. - -Potatoes should be well brushed, dropped into a basin of cold salt and -water, and when a saucepan of water boils they should be placed in it. -When a fork will pierce them easily, they are done. The water must then -be strained off, the saucepan drawn to the side of the fire, a clean -cloth folded over the top of the saucepan, and the lid pressed down on -to it. This dries the potatoes, and makes them a good colour. They -should be held in a cloth and peeled, then re-heated for a minute. _New -potatoes_, if well brushed or scraped, do not require peeling. - - - Fried Potatoes. Time—½ hour. - -Brush the potatoes, peel them very thin, slice them, dry them, and fry -them a light brown in hot fat. - - - Mashed Potatoes. Time—1 hour. - -Boil the potatoes, mash them through a sieve, or beat them with a fork. -Add a little dripping or butter, and brown in the oven. - - - Boiled Rice. Time—½ hour. - -½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water. - -Well wash the rice in cold water, then put it into the boiling water -with the salt, and let it boil fast 15 to 20 minutes. When it is quite -tender, strain it into a colander, turn the cold water tap on to it for -2 or 3 seconds. Then place it in a dry saucepan by the side of the fire, -with the lid half on, to dry and get hot. Shake it occasionally to -prevent it burning, and serve. - - - Spanish Onions. Time—¾ hour. - -Wash them, throw them into boiling water _with their skins on_, and boil -until tender. Remove the outer skin. Serve with pepper, salt, gravy or -butter. - - - Turnip Tops or Spinach. Time—¾ hour. - -2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt. - -Wash well in several waters, strip off the leaves and place them in a -saucepan of cold water with a little salt, and boil till tender. Strain -and squeeze them as much as possible, chop very fine on a board, put -back in the saucepan with the dripping, pepper and salt, and mix well -till thoroughly hot. Serve decorated with hard-boiled eggs cut in -quarters. - - - Fried Vegetable Marrow. Time—¾ hour. - -1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 dessertspoonful -salad oil, salt, white of 1 egg. - -Put the flour into a basin with a pinch of salt, add the oil and tepid -water gradually, then the white of egg, well beaten. Peel the marrow, -put it into boiling water, and boil until tender. Cut it into slices, -remove the seeds, dip each piece in the batter, and fry in hot fat or -oil a golden brown. - ------------------------------------------------------------------------- - - - - - SALADS AND PICKLES. - - - Bean Salad. Time—¾ hour. - -1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 -tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground -ginger; pepper and salt to taste. - -Boil the beans, strain and allow them to get cold (haricot beans must be -soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and -vinegar carefully together, and pour this dressing over the beans. -_Cauliflowers_ and _cabbages_ can also be treated this way. - - - German Celery or Celeriac. Time—1 hour. - -1 root German celery, ½ gill white wine vinegar; pepper and salt to -taste. - -Wash the celery well, and boil it off cold; peel it, cut it into rather -thick slices, pour the vinegar over it, and sprinkle with pepper and -salt. - - - Lettuce Salad. Time—½ hour. - -1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, 1 egg, pepper -and salt to taste, ¼ teaspoonful made mustard, 2 tablespoonfuls salad -oil, 3 tablespoonfuls vinegar. - -Wash the lettuce thoroughly, pull it to pieces with the fingers, dry it -in a coarse cloth. Wash the radishes, halve them; wash and pick the -cress. Boil the egg hard, cut the white into pieces, and mix it with the -salading. Pass the yolk through a sieve, and mix carefully with it the -pepper, salt, mustard, oil and vinegar. This dressing should be poured -over the salad and very thoroughly mixed with it. Ornament with small -pieces of beetroot. - -If preferred, use 3 tablespoonfuls of oil to 2 of vinegar. - - - Pickled Onions. Time—1 hour. - -1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz. -ginger. - -Peel the onions, and when some water with plenty of salt in it is -boiling pour it over them, and let them remain in it 24 hours. Keep them -close covered till all the steam has evaporated. After 24 hours wipe -them dry. Boil the vinegar, pepper, and ginger together, and pour this -over the onions. Cover tightly, and keep them several weeks before -using. - - - Potato Salad. Time—¾ hour. - -8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped -parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar, -pepper and salt to taste, 1 lettuce. - -Boil the potatoes off cold, slice them into a salad bowl, and sprinkle -the chopped onion, parsley, and seasoning over them. Beat up the yolk, -and stir the oil and vinegar gradually into it. Pour this dressing over -the potatoes; mix with a fork, and garnish with lettuce. - - - Red Cabbage, Pickled. - -1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised), -whole allspice, cloves, 6 slices beetroot, salt. - -Shred the cabbage very fine, spread it over some flat surface, sprinkle -with salt, and leave 24 hours, then rub the cabbage in a clean cloth. -Add the spice, tied up in a muslin bag, to the vinegar, and let it come -to the boil. Meanwhile, place the cabbage in a jar which has a cover, -with the slices of beetroot on top. When the vinegar boils, pour it over -the cabbage, and cover close when it has become quite cold. This pickle -will be ready for use in a few days. - - - Russian Salad. Time—1½ hour. - -Take equal quantities of carrots, turnips, French beans, haricot beans, -cauliflower, green peas, potatoes, beetroot, and celery, or any other -vegetables that may be in season. Boil till tender: the carrots and -turnips together, the French beans and green peas together, the haricot -beans (which must have been soaked over-night), cauliflower and potatoes -all separately. When cold, cut all the vegetables into neat pieces. Mix -all well together, with some Mayonnaise sauce (see page 40), turn into a -basin or mould. When required, turn the salad on to a dish, and pour -Mayonnaise sauce over it. - - - Salad Cream. Time—20 minutes. - -1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown -sugar, if liked), a few drops anchovy sauce, a few drops soy or -Worcester sauce, 1 egg, ½ pint vinegar. - -Mix the mustard quite smooth with the oil, add the sugar, the anchovy -and Worcester sauces. Beat up the egg thoroughly, and add it and the -vinegar to the other ingredients. Beat all well together for 10 minutes. -Pour it into a bottle; it will keep well some time in a cool place. - ------------------------------------------------------------------------- - - - - - SAUCES AND SYRUPS. - - - Almond Milk. Time—¾ hour. - -¼ lb. ground almonds, 1 pint water. - -Put the ground almonds in a saucepan with the water, and stew slowly -about ¾ hour, stirring occasionally. Strain the milk through a piece of -muslin. - - - Bread Sauce. Time—½ hour. - -1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste. - -Soak the crumb of the roll in water, then strain away the water -thoroughly; beat the bread to a cream, put it in a saucepan with the -stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes -longer. - - - Caper Sauce (for Boiled Mutton). Time—½ hour. - -½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls -chopped capers. - -Boil ½ pint of the liquor in which the meat has been cooked, then stir -the flour in carefully (as on page ix., hint 2). Add the seasoning and -capers. If required for _fish_, this sauce must be made with fish-liquor -or milk, instead of the liquor from the meat. - - - Cheap Sauce for Boiled Fish. Time—20 minutes. - -1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor, -1 tablespoonful chopped parsley; salt to taste. - -Mix the cornflour to a smooth paste with the milk, then add the -fish-liquor; stir over the fire till the sauce boils, then add the -chopped parsley and salt. - - - Clarified Sugar. Time—¼ hour. - -¼ lb. lump sugar, 1 gill water, egg-shells. - -Put the sugar into the cold water with the egg-shells, and stir -frequently over the fire till all the sugar is dissolved and a thick -syrup formed; strain well and boil up again. - - - Egg Sauce. - -2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and -salt. - -Melt the butter in a stew-pan, mix in the flour, and add the milk, and -cook 3 minutes after it boils, stirring it all the time. Add the finely -chopped whites of eggs, pepper and salt. The sieved yolk to be used for -decorating. - - - German Sauce. Time—¼ hour. - -2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful castor sugar. - -Put the yolks into a stew-pan with the brandy and sugar; whisk this over -the fire until it becomes a thick froth; do not let it boil, or the eggs -will curdle. - - - Jam or Marmalade Sauce. Time—¼ hour. - -1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or marmalade, a few -drops of lemon-juice. - -Reduce the sugar and water by boiling to half the quantity, add the -lemon-juice and jam, and heat all thoroughly. - - - Lemon Sauce. Time—¼ hour. - -2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, juice of 1 -lemon. - -Mix the flour, lemon-juice and eggs together, stir in the water; stir -over the fire till the sauce has thickened. Add salt or sugar as -required. - - - Mayonnaise Sauce. Time—½ hour. - -1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, tarragon -vinegar. - -Beat up yolk and seasoning; drop in the oil very gradually, stirring all -the time, so that the paste gradually thickens. Mix to a thick cream -with tarragon vinegar. - -_Tartare Sauce_ is made by the addition of 1 dessertspoonful chopped -capers, 1 teaspoonful finely chopped parsley, 1 teaspoonful made -mustard, or a pinch of cayenne. - - - Melted Butter. Time—20 minutes. - -1 oz. butter, ½ oz. flour, 1½ gill cold water. - -Melt the butter in a saucepan, stir in the flour gradually, then add the -water, stirring all the time; let it boil well and thicken. - -Anchovy sauce or chopped parsley can be added to taste. - - - Mint Sauce. Time—½ hour. - -3 dessertspoonfuls chopped mint, 2 dessertspoonfuls brown sugar, 1 -teacupful vinegar. - -Wash the mint, pick it from the stalk, and chop it fine; dissolve the -sugar in the vinegar, then add the chopped mint. - - - Onion Sauce. Time—1 hour. - -3 onions, ½ pint liquor, 1 oz. flour, 1 oz. dripping, pepper and salt. - -Peel the onions, chop them up, boil till tender with a little salt, -strain them; place them in a saucepan with the liquor, the flour and -dripping mixed to a paste, the pepper and salt; stir well till the sauce -is quite thick. - - - Piquant or Sharp Sauce. - -½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. dripping, ¾ oz. -flour, 1 shalot, 1 gherkin. Pepper and salt. - -Melt the dripping in a stew-pan, add the vegetables cut up small, and -fry them brown, then add the vinegar and boil. Stir in the flour and -stock and cook 3 minutes after it boils. Add the seasoning, strain and -serve. - ------------------------------------------------------------------------- - - - - - PIES, PUDDINGS AND SWEET DISHES. - - - Hints on Making Pastry. - -1. Have everything particularly clean and dry. - -2. Pass the flour through a wire sieve, and rub in the butter or fat -with the _tips_ of the fingers only. - -3. Keep everything cool. Always mix the paste with _cold_ water. To -prevent hot hands wash them in _hot_ water. - -4. Roll out a short crust _once_ only. If baking-powder be used, make -and bake the pastry as quickly as possible. - -5. Test the oven by placing a small piece of bread on the shelf. If it -brown in half a minute the heat is correct. - -6. Bake in the hottest part of the oven for the first five minutes, then -remove to a cooler part. - -7. Warm jam separately, and place it in the tart at the last minute. To -keep the shape of the tart, place a piece of bread in the centre whilst -baking. - - - Pastry.—Short Crusts. - -1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or -fat, and the yolk of one egg; _or_ 1 lb. flour to ½ lb. butter or fat, -and 1 teaspoonful baking-powder; _or_ 1 lb. flour to ¼ lb. butter or -fat, and 1 teaspoonful baking-powder. - - - Flaky Pastry. - -½ lb. flour, ¼ lb. butter or fat. - -Divide the fat into three equal portions, rub one part into the flour in -the usual way, add a pinch of salt and mix to a stiff paste with cold -water. Roll out into a long narrow strip, rolling backwards and forwards -_only_. Spread the second portion of fat evenly over the paste, fold -into three and turn with the rough edges towards you. Roll out again and -proceed in the same way. Fold over and roll to required shape. - - - Rough Puff Paste. - -1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or -fat. - -Break the butter or fat into the flour in lumps, and mix to a paste with -a little cold water. Roll out, fold in three, turn the rough edges -towards you, and roll out again. Do this four or six times till the -paste is no longer streaky. - - - To Bake Puddings. - -All puddings containing starch, such as rice, sago, macaroni, etc., must -be baked slowly in a moderate oven, so that the starch globules may have -time to swell, burst, and absorb the milk. Custards must also bake very -slowly. Puddings containing flour must bake longer than those made with -bread, etc. - - - To Boil Puddings. - -1. Always place these puddings in boiling water; keep them well covered, -and on the boil, adding more boiling water as required. - -2. All puddings containing flour must boil longer than those made with -bread, etc. - -3. Puddings boiled in basins must boil longer than those put only in -cloths. - -4. The basin must always be quite full, and must be tied up in a cloth -which has been dredged with flour. - - - To Steam Puddings. - -1. Puddings cooked in this way are lighter than those that are boiled, -but take longer to cook. - -2. The water in the saucepan must only reach half-way up the basin, and -must _simmer_ all the time. More boiling water must be added when -required. - -3. The basin need not be quite full. - - - Almond Pudding. Time—1 hour. - -8 eggs, 8 oz. castor sugar, 8 oz. ground almonds. - -Beat the yolks and whites separately—the whites to a stiff froth—then -whisk them together, and stir in gradually the sugar, and ground -almonds. Beat well for 20 minutes, then pour the mixture into -well-greased shallow dishes, and bake in a moderate oven. If a knife -when inserted come out clean, the puddings are done. - - - Baked Apples. Time—½ hour. - -1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 tablespoonful cold -water, rind and juice of a lemon. - -Wash the apples (if an apple corer be handy core them), notch them -across the top, place them in a Yorkshire pudding tin, with the sugar, -lemon-rind, lemon-juice, water, and cinnamon. Bake till tender; serve -hot or cold. For _Apple Snow_, pass through a sieve and beat in lightly -whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, -and decorate to taste. - - - Baked Apple Dumplings. Time—1 hour. - -½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, 4 apples, -cloves or lemon-rind, 2 oz. brown sugar. - -Peel and core the apples, and fill the centre of each with moist sugar -and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, -add the baking-powder and enough cold water to form a stiff paste, -divide it into four, and roll each piece out. Place an apple in the -centre of each piece of paste, and work it well round the apple. Grease -a tin, place the dumplings on it, and bake about ¼ hour. - - - Apple Fritters. Time—2¾ hours. - -3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf -sugar. _Batter_—4 tablespoonfuls flour, 1 tablespoonful salad oil, a -pinch of salt, tepid water, white of 1 egg. - -Peel and core 3 large apples, cut them into slices half an inch thick, -put them in a dish with the sugar and brandy, cover with another dish, -and leave them 2 hours. - -_Batter._—In a separate basin mix the flour with the oil, salt, and -sufficient tepid water to make a batter the thickness of cream, avoiding -lumps. Cover the basin, and let the batter stand 2 hours. Then add the -well-beaten white of egg to the batter, dry the slices of apple on a -cloth, dip each piece in the batter, so that it is quite covered, and -fry in hot fat or oil. Serve with powdered sugar. - - - Apples in Custard. Time—¾ hour. - -1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground -almonds. - -Beat the eggs well, add the water, sugar and almonds. Peel the apples, -core them, place them in a pie-dish which has been thoroughly greased -and sugared, pour the custard over them, and bake about ½ hour. - - - Apple Jelly. Time—3 hours. - -1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 -lemon. - -Peel and core the apples, put them into a stew-pan with the sugar, -water, juice of the lemon, and the peel chopped fine. Boil over a slow -fire, stirring occasionally, until quite stiff and of a deep brown -colour. Dip a small mould into cold water, put the jelly in, and let it -set. Turn out when cold. - - - Bread Pudding. Time—1¾ hour. - -½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants, -raisins, or sultanas, ¼ lb. brown sugar, 1 egg. - -Soak the scraps of bread in cold water, then squeeze very dry, put into -a basin and beat out the lumps; chop the suet fine, clean the fruit, -shred the peel, and beat the egg. Mix all the dry ingredients, then add -the egg and a little water, if required. Grease and sugar a pie-dish or -tin, fill with the mixture, and bake about 1 hour. - -If preferred, the fruit and peel can be replaced by chocolate, or ground -ginger and golden syrup. Bread-crumbs can be used instead of soaked -bread if liked. - - - Cocoanut Pudding. Time—1¼ hour. - -1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, 2 oz. ground -almonds, 4 tablespoonfuls brown sugar, 3 eggs. - -When the bread has been thoroughly soaked, squeeze it very dry, and beat -out all the lumps. Mix the dry ingredients well together, then add the -eggs well beaten. Grease and sugar a pie-dish, fill with the mixture, -and bake about three-quarters of an hour. Turn out on to a hot dish. - - - Ebony Jelly. Time—2 hours. - -1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable -isinglass, rind of ½ lemon. - -Soak the plums over-night. Next morning stew them gently with the water -and sugar for 1 hour or longer till quite tender; pour the juice off on -to the isinglass to dissolve it. Stone the plums and pulp them through a -wire sieve. Crack the stones, blanch and pound the kernels, add them -with the strips of lemon peel and the isinglass to the plums, mix and -pour into a wetted mould. - - - Eve Pudding. Time—2½ hours. - -1 lb. suet, ¼ lb. currants, ¼ lb. brown sugar, ¼ lb. chopped apples, ¼ -lb. bread-crumbs, 2 eggs. - -Chop the suet fine, wash and dry the currants, mix with the sugar, -chopped apples, bread-crumbs, and eggs well beaten. Grease a mould, pour -in the mixture, and boil or steam two hours. The eggs may be left out. - - - Fig Pudding. Time—4½ hours. - -½ lb. dried figs, ¼ lb. brown sugar, ¼ lb. suet or dripping, 5 oz. -flour, 5 oz. bread-crumbs, a pinch of salt and mixed spice, 2 eggs, 1 -tablespoonful golden syrup. - -Cut the figs up small, chop the suet and mix all the dry ingredients -together, add the golden syrup and beaten eggs, turn into a greased -basin; dredge a pudding cloth with flour, tie it over the basin and boil -for 3 to 4 hours. - -For _Date Pudding_ proceed in the same manner, but omit the golden -syrup. - - - Fruit Pie. Time—1 hour. - -6 oz. flour, 2 oz. clarified fat or dripping, 1 lb. fruit, ½ teaspoonful -baking-powder, 2 oz. brown sugar. - -Prepare the fruit, and half fill the pie-dish with it; add the sugar, -then the remainder of the fruit, and a little water. Rub the fat into -the flour, add the baking-powder, salt, and sufficient water to make a -stiff paste. Roll this out to the shape of the dish, but larger; cut off -a strip, wet the edge of the dish, put the strip round it, wet the -strip, and press the rest of the pastry on to it. Trim neatly, ornament, -and bake about ½ hour. When half done brush over with cold water. - - - Fruit Pudding. Time—2 hours. - -½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt. - -Chop the suet fine, add the salt; rub these well into the flour; mix -with cold water to a stiff paste. Cut off one-third of the paste for the -top; roll out the remainder into a round, twice the size of the top of -the basin. Grease the basin very thoroughly, line it with the paste, cut -up the fruit, and half fill the basin with it, add the sugar and a -little water, then the remainder of the fruit. Roll out the top piece, -wet the edges of the paste, put on the top, press the edges together. -Dredge a pudding cloth and tie it over the basin. Boil in plenty of -water about 1½ hour. - -_Baked Fruit Pudding_ must be made the same way, but the basin must be -sugared as well as greased. Bake about ¾ hour. - - - Gooseberry Jelly. Time—1½ hour. - -1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz. -vegetable isinglass. - -Stew the gooseberries in the water with ¼ lb. sugar, allow them to get -cold, then heat them again, this process gives the juice a pink colour. -Dissolve the isinglass in a little water, add to it ¼ lb. sugar and -place it in the _juice_ of the fruit, which should have been carefully -strained and cleared; mix all gently together, pour into a wetted mould, -and serve when cold. - - - Homœopathic Pudding. Time—½ hour. - -1 lb. black currants, bread, ½ lb. brown sugar, ½ pint water. - -Stew the currants with the sugar and water, when soft pour them boiling -into a pudding basin, which has been lined with slices of bread, about -half an inch thick. Cover the basin with a plate, on which place a heavy -weight. Turn out when cold; the bread should then have become soaked -with juice. - - - Stewed Fruit. - -Cherries, currants, raspberries or plums, white sugar, water. - -All these fruits require picking, and washing in cold water. Place the -fruit in the stew-pan with the sugar and sufficient water to cover it, -and simmer till tender. Cherries, red currants and raspberries stewed -together and poured over a slice of bread or a penny sponge cake, make a -delicious summer sweet. - - - Lemon Creams. Time—½ hour. - -1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar. - -Add the sugar and lemon-rinds to the water, and when this boils, strain -away the rinds, add the lemon-juice and pour on to the eggs, which have -been well beaten. Place this mixture in a jar, stand it in a saucepan of -boiling water, and stir till it begins to thicken. - - - Lemon Dumplings. Time—1¼ hour. - -½ lb. bread-crumbs, ¼ lb. chopped suet, ¼ lb. brown sugar, 2 eggs, -grated rind and juice of one large lemon. - -Mix all the dry ingredients well together, then add the lemon-juice, and -eggs well beaten. Grease small cups, fill them with the mixture, cover -with greased paper, and steam 1 hour, or bake ½ hour. Serve with sweet -sauce. - - - Madeira Cake Pudding. Time—2½ hours. - -3 eggs, weight of the eggs in flour, dripping, and castor sugar; nutmeg, -and lemon-rind. - -Rub the dripping into the flour, add the sugar, well-beaten eggs, and -flavouring, and beat all well together. Ornament the top of a greased -mould with slices of candied peel, put in the mixture, and steam for 2 -hours. - -Serve with lemon sauce (see page 39). - - - Marmalade Pudding. Time—2½ hours. - -¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon, -1 egg, 3 tablespoonfuls marmalade. - -Chop the suet very fine (or rub the dripping into the bread-crumbs), -shred the candied peel, grate the rind of the lemon. Put all the dry -ingredients into a basin, and mix with them the marmalade and egg. -Grease a basin or mould well, fill with the mixture, cover with greased -paper, and steam 2 hours. Serve with marmalade sauce (see page 39). - - - Mince Meat. - -½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. brown -sugar, ½ lb. apples, ½ lb. candied peel, grated rind of 1 lemon, 2 oz. -ratafias soaked in brandy. - -Stone and chop the raisins, wash and dry the currants, chop all the -other ingredients, mix them well together, and cover close for a month. - - - Pancakes. - -4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar. - -Put the flour into a basin, beat the egg, add it with a little of the -water to the flour. Beat it well, then add the remainder of the water, -and let the batter stand. Melt a small piece of fat, or heat the oil, in -a frying-pan the size of the pancake required; pour in just enough -batter to cover the bottom, and fry it a light brown on both sides, -either tossing it, or turning it with a fork. Sprinkle each pancake with -lemon-juice and castor sugar, and serve on a hot dish. - - - Stewed Pears. Time—5 hours. - -6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few -cloves. - -Peel the pears, cut them in halves, and core them. Lay them in a -stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly, -first with brown paper, then with lid of stew-pan. Stew gently 4 or 5 -hours. - -Pears can also be stewed in a stone jar in the oven, but must always be -well covered up. - - - Economical Plum Pudding. Time—11 hours. - -1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb. -bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. candied peel, -grated rind of 1 lemon, ¼ of a nutmeg grated, ½ teaspoonful mixed spice, -golden syrup and beer from ¼ pint upwards. - -Stone the raisins, wash and dry the currants, shred the suet fine, -prepare the bread-crumbs, chop the candied peel, blanch and chop the -almonds. Mix these all well together with the flour, sugar, grated -lemon-rind and nutmeg, mixed spice, and enough golden syrup and beer to -form a stiff mixture. Boil in basins or moulds for ten hours. - - - Scotch Plum Pudding. Time—4 hours. - -½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. currants, -½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. golden syrup. - -Peel the potatoes, scrape the carrots, boil both till tender, then mash -them. Add to these the flour, currants, raisins or sultanas, suet and -peel chopped fine, and lastly the golden syrup. Boil in a greased basin -for 3 hours. - - - Silk Pudding. Time—5 hours. - -1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 teacupful water, -¼ lb. castor sugar. - -Soak the tapioca in the water over-night, next morning stew all gently -together for at least 4 to 5 hours. Turn into a wetted mould and serve -cold. - -Any other fresh fruit can be used. - - - Stewed Prunes. Time—2 hours. - -1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon or -lemon-rind to taste. - -Soak the prunes over-night in cold water. Next morning put them in a -stew-pan with the sugar, water and flavouring, and stew slowly about 2 -hours. - - - Stewed Rhubarb and Rhubarb Fool. Time—1½ hour. - -Rhubarb, lemon-rind, loaf sugar. - -Wash the rhubarb, peel it, cut into pieces about three inches long, put -it with the sugar, lemon-rind and enough water to cover it, either in a -stew-pan, or in an earthenware jar in the oven, for about 1 hour. If -liked, it may then be passed through a sieve, and well mixed with the -beaten yolk of an egg, while the white should be beaten to a stiff -froth, and used to ornament the dish. - -_Gooseberry Fool_ can be made the same way. - - - Roly Poly or Suet Pudding. Time—2 hours. - -¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼ -teaspoonful salt. - -Chop the suet fine, rub it well into the flour, add the salt, -baking-powder, and sufficient cold water to make a stiff paste. Turn on -to a floured board, roll into a long thin piece, spread with jam, not -too near the edge, roll up, pressing the edges together. Dredge a -pudding cloth with flour, place the pudding on it with the join -downwards, roll up in the cloth, and tie up the ends. Place in boiling -water, and boil about 1½ hour. - -_Suet Pudding_ is made the same way, the jam being left out, or replaced -by treacle, currants, or sultanas. - - - Swiss Fritters. Time—½ hour. - -1 French roll, 1 egg, a little nutmeg, cinnamon and sugar. - -Cut the crumb of the roll into square slices half an inch thick. Beat up -the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices -of roll in the mixture. Fry in hot oil till they become a golden brown, -drain on paper, serve with clarified sugar or jam. - - - Swiss Roll. Time—½ hour. - -3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful -baking-powder, jam. - -Beat the sugar and yolks of the eggs well together, then add the flour -gradually, then the whites of the eggs beaten to a stiff froth and -lastly the baking-powder. Grease a baking-tin _well_, pour the mixture -into it and bake in rather a quick oven about 10 minutes. Sugar a pastry -board, loosen the edges of the cake with a knife and turn it on to the -board. Spread the cake with jam and roll it up. - - - Treacle and Ginger Pudding. Time—2¼ hours. - -¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, 1 teaspoonful -baking powder, 1 teacupful golden syrup, 1 egg, 1 oz. candied peel. - -Chop the suet fine, put it into a basin with the flour, peel, ginger and -baking-powder. Beat up the egg, mix the treacle with it, and stir into -the mixture in the basin, adding more treacle if the pudding is not -moist enough. Grease a basin or mould well, put the pudding into it, and -cover with a greased paper. Steam for 2 hours. Serve with lemon sauce -(see page 39) to which some preserved ginger has been added. - - - Treacle Pie. Time—1½ hour. - -¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 -oz. bread-crumbs. - -Rub the dripping into the flour and mix to a stiff paste with cold -water, roll out very thin, and line a greased pie-dish with it. Cover -with golden syrup as for a roly poly pudding, sprinkle with ginger and -bread-crumbs, and continue alternate layers of paste and golden syrup, -etc., till the dish is full, finishing with paste. Bake in a moderate -oven, and turn out on to a hot dish. - - - Yorkshire Pudding. Time—¾ hour. - -½ lb. flour, 1 pint water, 3 eggs, salt. - -Make a batter as for pancakes (see page 48). Let it stand 2 hours, then -pour into a greased tin and bake about ½ hour. - -_Batter Pudding_ is made the same way, but must be steamed for two hours -in a greased basin or mould, instead of being baked, and must be served -with a sweet sauce. - ------------------------------------------------------------------------- - - - - - MILK PUDDINGS. - - - Bread-and-Butter Pudding. Time—¾ hour. - -6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas, -1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or -cinnamon to taste. - -Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle -the currants, sultanas and candied peel between each slice. Beat the -egg, add to it the sugar and milk, stir well together, and pour over the -bread-and-butter. Put little bits of butter over the top, and grate some -nutmeg over. Bake in a moderate oven about ½ hour. - -A good pudding can be made with bread-and-jam instead of -bread-and-butter, leaving out the currants, sultanas and candied peel. - - - Apples in Custard - -See page 44, but use milk instead of water. - - - Cocoa Mould. Time—20 minutes. - -1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful -cocoa, 1 pint milk. - -Mix the dry ingredients well together with a little cold milk, then boil -the rest of the milk, and add gradually, stirring all the time to -prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip -a basin or mould in cold water, pour the mixture into it, and let it -stand till cold. Turn out carefully. - - - Cocoanut Custard. Time—½ hour. - -2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, -1 teaspoonful castor sugar. - -Butter a small pie-dish, cut the sponge cakes in slices, make two layers -of them, strewing cocoanut between. Beat up the yolk of the egg with the -milk, pour it over the sponge cakes, and strew the rest of the cocoanut -over. Beat the white of the egg to a stiff froth, add the castor sugar, -and spread over the pudding. Bake in a moderate oven till the white of -egg has become a pale brown. - - - Boiled Custards. Time—½ hour. - -1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar. - -Put the milk on to boil with the vanilla bean and sugar in it; meanwhile -beat up the eggs, taking out the treads (little white lumps). Pour the -boiling milk on to the eggs. Pour the mixture into a jug, stand this in -a saucepan of boiling water over the fire, and stir the custard till it -has thickened. - - - Custard Pudding. Time—1¼ hour. - -3 eggs, 1 pint milk, bay leaf or vanilla. - -Beat up the eggs, taking out the treads (little white lumps). Pour the -milk over the eggs, sweeten and flavour to taste, place in a greased -pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in -halves may be placed in the bottom of the pie-dish. - - - Derby Pudding. Time—2½ hours. - -2 eggs, their weight in flour, weight of one egg in castor sugar, 3 oz. -butter, 1 tablespoonful jam, small ½-teaspoonful carbonate of soda, 1 -oz. glacé cherries or candied peel. - -Butter a pudding-mould and ornament it with the cherries or candied -peel. Cream the butter and sugar together, add the well-beaten eggs, mix -the carbonate of soda and flour together and stir into the other -ingredients; lastly add the jam and mix all together. Pour into the -prepared mould and cover with a sheet of greased paper. Steam for 2 -hours and serve hot with a sweet sauce over it. - - - Macaroni Pudding. Time—1 hour. - -¼ lb. Naples macaroni, 2 oz. brown sugar, flavouring to taste, 1 pint -milk, 1 egg, salt. - -Break up the macaroni into small pieces, throw them into boiling water -with plenty of salt. Boil about ½ hour, strain off the water, and put -the macaroni into a greased pie-dish. Beat up the egg, add the sugar, -flavouring and milk. Pour this on to the macaroni, mix all together, and -bake about 25 minutes. - - - New Year Tartlets. Time—1 hour. - -Enough rough puff pastry to line twelve patty-pans, 3 tablespoonfuls -jam, 2 eggs, weight of 1 egg in butter, sugar and flour, ½ teaspoonful -baking-powder, few drops flavouring. - -_Icing._—½ lb. loaf sugar, 1 gill water, few drops rose-water. - -Line the patty-pans with pastry, put into each a little jam without -stones; cream the butter and sugar together, add the eggs, then the -flour, baking-powder and flavouring, beat for 10 minutes. Place a layer -of this mixture over the jam, bake in a hot oven from 15 to 20 minutes. -Boil the loaf sugar with the water for 10 minutes, add the rose-water, -turn into a basin, and when cool stir the syrup round and round until it -looks milky white. Spread it over the top of the tartlets, smooth it -flat with a knife dipped in hot water, then put the tartlets in a cool -oven for a few minutes for the icing to harden. - - - Pancakes. - -See page 48, but use milk instead of water. - - - Queen of Puddings. Time—2½ hours. - -3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, ½ pint milk, 1 -lemon, jam, 2 yolks, 3 whites of egg. - -Beat the yolks of the eggs well, and add to them the bread-crumbs, 2 oz. -sugar, the butter melted, milk and grated lemon-peel. Fill a pie-dish -three-parts full with these ingredients and bake 1 hour. When nearly -cold, spread a layer of jam on the top; beat the whites of the eggs to a -very stiff froth, add 2 oz. sugar and the lemon-juice, pour over the top -of the jam, and slightly brown it in a cool oven. Serve hot or cold. - - - Rice Pudding. Time—2¼ hours. - -1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, 1 oz. butter, -grated nutmeg or cinnamon to taste. - -Grease a pie-dish, wash the rice and put it into the dish with the -sugar. Pour 3 gills of milk over it, sprinkle the top with the nutmeg or -cinnamon and small pieces of butter, and bake in a moderate oven about 2 -hours. Add the remaining gill of milk by degrees, as the rice swells. - -_Tapioca and Sago Puddings_ are made in the same way, but the grain -should be soaked in cold water first. - - - Sweet Omelet. Time—10 minutes. - -2 yolks of eggs, 2 or 3 whites of eggs, 1 dessertspoonful castor sugar, -flavouring, ½ oz. butter. - -Cream the yolks with the sugar, then add the whites beaten to a stiff -froth, melt the butter in a small frying-pan. Add the flavouring -(vanilla, lemon, etc.) to the eggs, mix well, pour into the frying-pan, -cook for 2 to 3 minutes, double it and shake it off on to a hot plate. -While the omelet is cooking, pass a knife round the edges of it and -shake the pan to keep it from sticking. - - - Cheap Trifle. Time—½ hour. - -3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 -dessertspoonful cornflour, 1 oz. loaf sugar. - -Cut the sponge cakes in halves, spread them with jam, place them on a -dish and sprinkle the lemon juice over them (sherry may be used if -preferred). Put the milk and sugar on to boil, beat the egg and -cornflour up together, and pour the boiling milk on to them; then stir -the mixture over the fire till it thickens, but do not let it boil. When -the custard is thick enough, pour it over the sponge cakes, and set the -dish aside to cool. Decorate if liked with preserved fruit. - - - Yorkshire Pudding. - -This can be made with milk instead of water, as on page 51, and eaten -with sugar or treacle. The same applies to _Batter Pudding_. - ------------------------------------------------------------------------- - - - - - BREAKFAST DISHES. - - - Cauliflower au Gratin. Time—¾ hour. - -1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, 2 or 3 -tablespoonfuls cream or ½ pint milk, 2 oz. grated cheese; pepper, salt, -and a little cayenne to taste. - -Boil the cauliflower, remove all the green leaves, put it in a -pudding-basin which has been greased and sprinkled with raspings, with -the flower upwards, and press it into shape. Melt the butter, mix the -flour in smoothly, add the water and stir well over the fire for 5 -minutes, then add the cream or milk, the seasoning and half the grated -cheese, and heat the sauce. Pour the sauce over the cauliflower, and -sprinkle the rest of the cheese over the top. Brown it in a quick oven. - - - Chocolate. Time—½ hour. - -4 oz. chocolate, 2 gills water, 1 pint milk. - -Grate the chocolate, put it in the saucepan with the water, set it on -the fire and stir with a wooden spoon till the mixture becomes rather -thick, then work it very quickly for a few minutes with the spoon. Stir -in the boiling milk gradually and serve. - - - Cocoa. Time—10 minutes. - -2 teaspoonfuls cocoa, 1 teaspoonful cold water or milk, 1 teacupful -boiling water or milk. - -Mix the cocoa to a smooth paste with the cold water, pour the boiling -water gradually over it, and boil it for 3 minutes. - - - Cocoa Nibs. Time—6 hours. - -½ lb. cocoa nibs, 2 quarts water. - -Crush the nibs with a rolling pin, then place them in a saucepan with -the cold water, and bring to the boil. Draw to the side of the fire, and -simmer gently about 5 hours, occasionally skimming off the oil which -rises to the top. Strain, add about an equal quantity of milk, re-heat -and serve. - - - Coffee in a Jug. - -1 pint boiling water, 2 heaped tablespoonfuls ground coffee. - -Scald a jug, which has a lid, with hot water, then put in the coffee, -and pour the boiling water on to it. Put on the lid, and let the coffee -draw 5 minutes close to the fire. Clear it, by pouring a little into a -cup and pouring it back 3 times, or by adding a small teacupful of cold -water. Then let the jug stand 10 minutes in a hot place, where it will -almost simmer. Serve with boiling milk, and sugar to taste. - - - Coffee in a Coffee-Pot. - -Scald the coffee-pot with hot water. Put the coffee in above the -strainer, pour the boiling water over it very gradually, and while it is -running through, place the pot where it will keep very hot. As soon as -all the water has run through, serve with boiling milk, and sugar to -taste. Use 1 heaped teaspoonful for each person and 1 extra. - - - Coddled Eggs. Time—5 minutes. - -Eggs should not be _boiled_, because this process hardens the outside -quickly, before cooking the yolk thoroughly. Carefully put the egg into -boiling water with a spoon, place the saucepan near the fire, where the -water cannot boil, but is near to boiling point. Take it out after 5 -minutes. - -_Hard-boiled Eggs_: Place the eggs in a saucepan in cold water, bring to -the boil and let them cook 12 minutes; then put them immediately into a -basin of cold water to keep them a good colour. - - - Fried Eggs. Time—10 minutes. - -2 eggs, 1 oz. butter; pepper and salt to taste. - -Make the butter hot in a frying-pan, break the eggs into a cup and slip -them carefully in without breaking the yolks, and fry 3 or 4 minutes. -Take them out with a slice and serve hot. - - - Poached Eggs. Time—10 minutes. - -1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful vinegar. - -Put the water with salt and vinegar into a shallow saucepan where the -water cannot boil, but is near to boiling point. Break the egg into a -cup, and slip it gently into the water. Let it remain till the white is -set. Take it out carefully with a small slice, trim the edges, and place -it on a piece of buttered toast, with pepper and salt to taste. - - - Savoury Eggs. Time—½ hour. - -4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little cayenne -pepper. - -Boil the eggs hard, when cold shell them, halve them, take out the -yolks. Beat the yolks up smooth with the butter, anchovy sauce and pinch -of cayenne. Fill the white halves with this paste, cut off the ends, -stand each half on a round of bread-and-butter, and ornament with cress -or parsley. - -_Another Way._—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped -tarragon, beetroot cut into fancy shapes, mustard and cress. - -Halve the eggs, take out the yolks, mix these smoothly with the butter -and tarragon. Fill the whites with the mixture, ornament with beetroot, -and arrange on a dish with the cress round. - - - Stewed Peas and Eggs. Time—¾ hour. - -¼ peck peas, 1 dessertspoonful oil, 1 small onion, 1 teacupful boiling -water, 2 lumps sugar, a little fresh mint, 3 eggs; salt and pepper to -taste. - -Fry the onion in the oil, with some salt and pepper. Pick the peas over -carefully, wash and drain them, put them in the saucepan with the oil -and onion, add the water, sugar and mint. Cook till the peas are tender -(about ½ hour), then break the eggs into a cup, and slip them carefully -on to the peas. Cook till they are set, and dish up. - - - Stirred or Buttered Eggs. Time—10 minutes. - -2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices hot buttered -toast. - -Break the eggs into a small stew-pan, add the salt, pepper and butter. -Put the stew-pan over a moderate fire, and stir with a wooden spoon, -keeping every particle in motion, until the whole has become a smooth -and delicate thickish paste. Pour the eggs on to the toast, and serve at -once. - - - Hominy. Time—3¼ hours. - -The day before it is required, place half a teacupful of hominy in a -basin with 1 pint of water and a good pinch of salt. Put it in a -moderate oven to soak for 3 hours, adding more water if required. Next -morning warm it up with about ½ pint of milk, and add sugar to taste. - - - Macaroni Cheese—¾ hour. - -¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz. -flour; salt and a little cayenne pepper to taste. - -Put the macaroni with one teaspoonful salt into boiling water and boil -till tender, about 20 minutes; take it out, cut it up into lengths of -about 2 inches, and throw the water away; melt the butter, stir in the -flour, add the milk and seasoning. Boil well, put in the macaroni, let -it cool a little, then add half the cheese. Place in a pie-dish, -sprinkle with the rest of the cheese and bake 10 minutes. - - - Mushrooms. Time—¾ hour. - -½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful flour, 1 -tablespoonful mushroom ketchup, pepper and salt to taste. - -Wash and peel the mushrooms and cut them into pieces. Stew them about ½ -hour in the milk, add the flour, the butter melted, ketchup, pepper and -salt, and serve on toast. - -_Another Way._—Peel the mushrooms, put them in a pie-dish with 1 oz. -butter, pepper and salt, and bake about 20 minutes. - - - Risotto. - -1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated -cheese, salt and pepper to taste, 1 oz. butter. - -Bring the water to the boil in a large stew-pan, shower the rice in, -replace the lid without stirring the rice and put it where it will keep -boiling for ½ hour. Then mix the tomato purée and butter into it and 1 -oz. of the cheese, season with pepper and salt, and serve very hot with -cheese sprinkled over the top. - - - Porridge. Time—45 minutes. - -2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, milk and sugar. - -When the water boils fast, add the salt, then sprinkle in the oatmeal. -Boil gently 5 minutes, stirring constantly. Then let it simmer 30 -minutes more, stirring often. Turn into hot soup-plates, and serve with -milk and sugar, or with golden syrup. - - - Salmagundy. Time—½ hour. - -1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, ginger, and -pepper. - -Wash the herring, remove the flesh from the bones, lay it in a dish, and -put a few slices of onion on it. Boil the vinegar with the spice, and -when cold, pour it over the herring. - - - Savoury Omelet. Time—10 minutes. - -2 eggs, 1 oz. butter, a pinch of salt and of pepper, ½ teaspoonful -chopped parsley, ½ teaspoonful chopped herbs. - -Melt the butter in a small frying-pan, beat up the eggs in a basin with -the parsley, herbs, pepper and salt. Pour the mixture into the pan, -allow it to cook for 2 or 3 minutes; double it and shake it off on to a -hot plate. While the omelet is cooking, pass a knife round the edges of -it, and shake the pan to keep it from sticking. - - - Tea. - -Scald the tea-pot. Allow 1 teaspoonful of tea to each person, and one -extra. When the water boils, pour off the water with which the pot was -scalded, put in the tea, and pour boiling water over it. Let it draw 3 -minutes. Tea should never be allowed to remain on the leaves. If not -drunk as soon as it is drawn, it should be poured off into another hot -tea-pot, or into a hot jug, which should stand in hot water. - - - Toast. - -Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute -before the fire, then toast quickly before a clear fire. Put small -pieces of butter all over the slice of toast, and when these are melted, -smooth them over it. This will leave the toast deliciously crisp, as -none of the surface will have been scraped off. - - - Fried Tomatoes. Time—15 minutes. - -1 lb. tomatoes, 2 oz. butter. - -Cut the tomatoes in halves. Heat the butter in the frying-pan, and fry -the tomatoes till tender. Place them on a hot dish, and pour the liquor -over them. - - - Welsh Rarebit. Time—10 minutes. - -1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made mustard, 2 slices -buttered toast. - -Melt the cheese, butter, and mustard together in a stew-pan, stirring -well with a wooden spoon; pour over the hot buttered toast. Serve very -hot. - ------------------------------------------------------------------------- - - - - - BREAD AND BISCUITS. - - - African Shoots or Shrewsbury Biscuits. Time—½ hour. - -¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops -flavouring (essence of lemon, vanilla, &c.). - -Beat the butter and sugar to a cream, add to them the flavouring and the -egg, well beaten, mix all well together, then stir the flour in -smoothly. Pass the paste through a biscuit-forcer on to a greased tin, -or turn it on to a floured board, roll it out as thin as possible, and -cut it into rounds with a cutter or tumbler. Place the biscuits on a -greased tin, and bake 20 minutes. - - - Bola. Time—2½ hours. - -_Crust_: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. _Inside_: 4 oz. -ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied -peel, 1 egg. - -Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the -butter well into the dough, sweeten it, roll it out thin, cut off a -strip, and line the inside of a greased tin with it. Spread the inside -mixture smoothly over the remainder of the dough with a knife, roll up -like a roly-poly pudding; cut it into four pieces, and fill the tin, -placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ -hour in a cooler part of the oven. When nearly baked, make holes, and -pour in clarified sugar. - - - Bread. Time—4 hours. - -3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor -sugar, 1½ pint tepid water. - -Put the yeast and sugar into a basin, and cream them together with a -wooden spoon till liquid, then add the tepid water. Pass the flour -through a sieve, put it in a large basin, make a well in the centre, -pour in the yeast and water, work in a little flour from the sides, -cover with paper, and set it in a warm place (on the fender) to rise 20 -minutes. Then work in the remainder of the flour with the hand, till the -dough is smooth, and set to rise 2 hours. Then turn on to a floured -board, and knead for a ¼ hour. Divide the dough into two pieces. For tin -loaves, flour the tins, put in the dough, prick the top, and set to rise -once more ¼ hour. For cottage loaves, cut each piece again into two, one -piece twice as large as the other, form into balls with the hand, put -the small one on the top of the large one, and make a hole in the top -with the finger. Bake in the hottest part of the oven ¼ hour, then -remove to a cooler part for 1½ hour. If the loaf sound hollow when -tapped, it is done. - - - Unfermented Bread. Time—20 minutes. - -½ lb. flour, good teaspoonful of baking-powder, a good pinch of salt. - -Mix the powder with the flour, then add sufficient water to make a -dough, knead for 5 minutes, and bake 15 minutes in a quick oven. - - - Buns. Time—3¼ hours. - -1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar. - -Rub the flour through a sieve, cream the yeast and sugar together and -add lukewarm milk. Strain this mixture into the flour, and beat well. -Cover the basin with paper and set in a warm place (on the fender) to -rise for 1 hour. - -_In another basin put_: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, -2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar. - -When the sponge in the first basin has risen, beat in all the dry -ingredients from the second basin with 2 eggs. Thoroughly mix and beat -them for about 5 minutes. Set this sponge to rise again for about 1½ -hour. Then shape the mixture into buns and bake on a greased tin for ½ -hour. When cooked and while still hot, brush them over with a little -milk and sugar to glaze them. - - - Butter Cakes. Time—½ hour. - -¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs. - -Rub the butter into the flour, add the sugar and cinnamon; beat up the -eggs, and form the whole into a paste; roll out rather thin, cut into -rounds with a cutter or a tumbler, and bake till crisp on a greased tin. - - - Candied Peel Drops. Time—¾ hour. - -½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, -½ teaspoonful baking-powder, ½ gill milk. - -Pass the flour through a sieve, rub in the butter, add the sugar, the -peel cut up fine, and the baking-powder. Beat up the egg with the milk, -and mix with the flour to a stiff paste. With two forks drop small -pieces on to a greased tin, and bake about ¼ hour. - - - Light Chocolate Cake. Time—1¼ hour. - -2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted -sugar, a few drops vanilla; raspings. - -Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff -froth, drop the yolks slowly into the whites, beating all the time; then -add gradually the sugar, chocolate, and lastly the flour, and _only_ -beat till they are well-mixed. Grease a cake-tin, sprinkle it with -raspings (see page x.), turn the mixture into it, and bake at once in a -well-heated oven for 1 hour; turn the cake on to a sieve, and stand on -its side to cool. - - - Cocoanut Drops. Time—20 minutes. - -1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few -drops of rose-water. - -Beat the white of an egg to a stiff froth, then add the sugar, -rose-water, and sufficient cocoanut to form a thick paste. Shape into -little sugar-loaves, and bake a few minutes till crisp outside. The -cocoanut may be replaced by grated _chocolate_. - - - Cornflour Cake. Time—1 hour. - -2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, -1 teaspoonful baking-powder. - -Beat the butter to a cream, add the sugar, and mix well; add the eggs, -and beat all well together; stir in lightly the flour, cornflour, and -baking-powder and beat all well for 5 minutes. Half-fill a greased -cake-tin with the mixture, and place it at once in a hot oven to bake -for ½ hour. Turn the cake on to a sieve, and stand on its side to cool. - - - Dough Cake. Time—1¼ hour. - -1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1 -oz. candied peel, 1 egg. - -Wash and dry the currants, chop the peel, then mix these well into the -dough; beat the egg, add the butter to it, and beat all the ingredients -well together. Grease a tin, turn the mixture into it, and bake about 40 -minutes. - - - Hanucah Cakes. Time—½ hour. - -¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar, -crushed. - -Pass the flour through a sieve, rub in the butter, then add the brown -sugar and 1 whole egg, well beaten. Roll out ¼ inch thick, cut rings, -brush over with egg, toss in the crushed sugar, and bake on a greased -tin about ¼ hour in a quick oven. - - - Lemon Cheese-cake Mixture. Time—¼ hour. - -3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2 -lemons. - -Beat up the eggs, add to them the sugar, lemon-juice and rind; melt the -butter in a saucepan, add the other ingredients to it, and simmer gently -till the mixture thickens, stirring all the time. This mixture can be -used like jam, and will keep some time. - - - Oatmeal Biscuits. Time—¾ hour. - -5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, ¼ -teaspoonful baking-powder, 1 egg. - -Melt the butter, mix the flour, sugar, oatmeal, and baking-powder, -together; stir in the melted butter. Break the egg into a teacup, beat -it up with a little water, and stir it into the other ingredients to -form a paste. Turn the paste on to a board, and roll it out very thin, -cut it into rounds with a cutter or tumbler, place the biscuits on a -greased tin and bake 20 minutes. - - - Orange Cake. Time—1 hour. - -The weight of 2 eggs in butter, sugar and flour; part of the juice and -all the rind of 1 orange and a little baking-powder. - -Cream the butter and sugar together about 5 minutes, add the orange-peel -and 1 egg, and part of the flour. Use part of the juice for the cake, -and the rest for the icing. Stir in the juice and baking-powder, add the -rest of the ingredients, grease and sugar the tin, fill it ⅓ and bake ½ -hour. - -_Icing_, 1 tablespoonful water to ¼ lb. best icing sugar and orange -juice. Stand this in a cup of warm water, and when liquid pour over the -cake. - - - Plum Loaf. Time—¾ hour. - -½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. currants, -milk. - -Wash and dry the currants, mix the dry ingredients well together, add -sufficient milk to make a stiff paste, then knead well on a floured -board. Form into shapes, brush over with milk, flour a tin, and bake in -a hot oven ½ hour. If the rolls sound hollow when tapped, they are done. - - - Scones. Time—¾ hour. - -1 lb. flour, ½ pint milk, 3 oz. butter, 3 teaspoonfuls baking-powder, 1 -oz. sugar. - -Rub the butter into the flour, add the baking-powder and sugar, and form -into a smooth paste with lukewarm milk. Roll the paste out 1½ inch -thick, cut it into triangles, and bake on a greased tin ½ hour. When -half done, brush over with milk. - - - Spanish Biscuits. Time—½ hour. - -1 lb. flour, 3 oz. sifted sugar, 1 tablespoonful baking-powder, 3 -dessertspoonfuls salad oil, 1 dessertspoonful orange-flower water. -Enough cold water to make it into a stiff paste. - -Mix the ingredients, break off small pieces, shape them into rings, -notching out all round with a sharp knife, place them on a hot tin and -bake them in a hot oven. - - - Spice Cakes. Time—½ hour. - -6 oz. flour, 4 oz. castor sugar, 1 oz. butter, 1 teaspoonful -baking-powder, 1 teaspoonful nutmeg or cinnamon, ½ gill water, 1 egg. - -Whisk the egg and sugar to a stiff batter, and add the water. Mix the -flour, baking-powder and spice together, and stir lightly into the -batter, then add the butter melted. Half fill small greased patty-pans, -and bake in a sharp oven. - - - Vinegar Cake. Time—2 hours. - -½ lb. flour, 2 oz. butter, ¼ lb. brown sugar, ¼ lb. currants, ¼ -teaspoonful carbonate of soda, 1 dessertspoonful vinegar, 1 gill milk, ½ -teaspoonful baking-powder, 1 teaspoonful cinnamon. - -Mix the flour and butter together, then add the sugar, currants (washed -and dried), cinnamon, and baking-powder. Mix together smoothly in a -basin the carbonate of soda and the milk, then add the vinegar, and -while it is effervescing, mix it quickly with the dry ingredients. Turn -all into a greased cake-tin, and bake in a moderate oven about 1½ hour. - - - Yorkshire Tea Cakes. Time—2 hours. - -¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz. -German yeast, 1 oz. butter, salt. - -Pass the flour through a sieve, and add a pinch of salt. Melt the butter -in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast -with the castor sugar, add the milk, butter and egg, mix well, then -strain into the middle of the flour, work in all the flour from the -sides, then turn on to a floured board, and knead with the hand. Cut -into two pieces, place in floured tins, cover and leave in a warm place -to rise 1 hour. Bake from 20 to 30 minutes in a hot oven. - ------------------------------------------------------------------------- - - - - - SWEETMEATS. - - - Chocolate Caramels. Time—¾ hour. - -½ lb. grated chocolate, 1 breakfastcupful brown sugar, ¾ breakfastcupful -milk, 1 oz. butter, 2 dessertspoonfuls golden syrup. - -Stir all the ingredients over the fire until thick (from 20 to 30 -minutes). When a little of the mixture, poured into cold water, becomes -crisp and hard, the caramels are ready. Pour the mixture on to -well-greased dishes, mark it into squares, and cut up as soon as -possible. - - - Cocoanut Candy. Time—1 hour. - -1 large cocoanut, 1 tablespoonful cocoanut milk, 1 lb. brown sugar. - -Cut the cocoanut into small thin strips about half an inch long. Boil -with the sugar and the milk from the nut, stirring all the time. Drop a -little on to a wet board, and if it be sufficiently cooked, it will -harden. When ready, form the mixture into round cakes with a tablespoon, -and drop them on to a wet board as fast as possible. - - - Ginger Lee. Time—1 hour. - -1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, ¼ lb. almonds. - -Blanch the almonds and ginger lee seed the day before they are required. -Pick the seed over well, put it into the oven until it is a light brown. -Mix the sugar and honey well together, put them in a saucepan on the -fire, let them remain till clear (about 20 minutes). Drop in the ginger -lee seed and almonds, and stir well. Drop a spoonful on to a plate to -see if it sets; when ready, thoroughly wet a board and rolling pin, roll -out the mixture about one inch thick, cut it up, and put on a dish to -cool. - - - Toffee. Time—½ hour. - -1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful vinegar -(2 oz. almonds, if liked). - -Melt the sugar and butter together, then add the water and vinegar, and -stir over a slow fire, till a little of the mixture, poured into cold -water, becomes quite crisp and hard. Blanch the almonds, cut them up, -sprinkle them into the toffee at the last moment, then pour it on to -well-greased dishes, mark it into squares, and cut up as soon as -possible. - ------------------------------------------------------------------------- - - - - - INVALID COOKERY. - - - Cup of Arrowroot. Time—¼ hour. - -1 dessertspoonful arrowroot, 1 pint milk. - -Boil the milk, and meanwhile mix the arrowroot to a smooth paste with a -little cold milk, then pour the boiling milk on to it and stir till -smooth. If not thick enough, return it to the saucepan and stir for 2 or -3 minutes over the fire. Serve with sugar or salt. - -_A cup of cornflour_ can be made in the same way. - - - Barley Water. Time—20 minutes. - -2 dessertspoonfuls prepared barley, 1 pint milk or water. - -Put the barley into a basin and mix to a smooth paste with a little cold -milk or water, then add to it gradually the boiling milk or water, -stirring carefully with a wooden spoon all the time. Boil 10 minutes, -stir continually and avoid lumps. Sweeten, and if made with water serve -with lemon-juice. - - - Raw Beef Tea (for typhoid fever). Time—1¾ hour. - -Scrape a small piece of very lean gravy beef, put it in a tumbler, add a -pinch of salt, and just cover with cold water. Let it stand 1½ hour, -then strain, and add 2 or 3 drops of lemon-juice to turn it brown, if -permitted by the doctor. - - - Beef Tea (strongest). Time—2 hours. - -1 pint of water to 1 lb. gravy beef. - -Cut the beef into pieces about half an inch square, removing all fat and -skin, and soak for 1 hour in the water. Then add 1 teaspoonful of salt, -and place in a covered jar, which must stand in a saucepan of boiling -water for 1 hour. Keep the saucepan well filled, and the water boiling, -but be careful not to let it enter the jar. Strain and serve. - - - Whole Beef Tea. Time—2½ hours. - -½ lb. gravy beef to 1 pint water. - -Cut the beef into pieces ½ inch square, removing all the skin and fat, -and let the beef soak in ½ pint cold water. When the juices have been -extracted (the pieces should soak all night) take out the beef and place -it in a jar with the remainder of the cold water. Let this simmer 2 -hours, then add the liquor to the cold raw juice, take out the pieces of -meat, pound them, return them to the liquor, and heat all together. -Flavour with green celery stalk, or a little Worcester sauce. - - - Calf’s Foot Jelly. - -1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. -loaf sugar, 3 whites and shells of eggs, spice. - -Cut the foot into 3 pieces, put them in a saucepan and add the cold -water, simmer gently 8 hours then strain into a basin. When the jelly is -cold, carefully skim off the fat, dip a clean cloth into boiling water, -and wipe any remaining fat off the surface with the cloth. Melt the -jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites -of eggs well beaten, the shells and spice. Whisk over the fire till the -jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth, -thoroughly rinsed in boiling water, on to a chair (as for clearing soup, -see page 2), strain the jelly through it, and cover with a blanket while -it is running through. Pour into a mould, which has been rinsed in cold -water. - - - To Boil a Chicken. Time—2 hours. - -1 fowl, ½ lemon, mace; pepper and salt to taste. - -Boil enough water to well cover the fowl, add salt, pepper and mace. Rub -the fowl with the lemon-juice, put it into the saucepan. Boil gently 1½ -hour. Serve with lemon sauce (see page 39), and if liked, garnish with -slices of tongue, smoked beef, or worsht. - - - Chicken Broth. - -Cut up an old fowl, cover with water, and stew it with 2 onions till it -goes to pieces. Season with pepper and salt, skim well, strain, and -serve very hot with sippets of toast. - -Chickens’ necks stewed in the same way make very good broth. - - - To Roast a Chicken. Time—1 hour. - -1 fowl (smoked beef fat). _Stuffing_: 1 tablespoonful chopped suet, 1 -tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ -tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, -grated lemon-rind, 1 egg. - -Dry the fowl well; prepare the stuffing as below, put it in at the -breast, and sew or skewer it up. (If liked, lard the fowl with the -smoked beef fat.) Rub with a little pepper and salt, dredge lightly with -flour, and leave a little while. Then put a piece of greased paper over -the breast, and put down to roast. Remove the paper ¼ hour before the -fowl is done. - -_For the stuffing_: Chop the suet and parsley fine, add to them the -bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly -the egg, well beaten. Mix all well together. - - - Cornflour Blanc-mange. Time—20 minutes. - -2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, -stick cinnamon. - -Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. -Meanwhile mix the cornflour in a basin to a smooth paste, with the -remainder of the milk. When the milk boils, add to it the cornflour, -return all to the saucepan, and boil quickly 3 minutes, stirring all the -time. Dip a mould in cold water, pour in the cornflour after the -cinnamon has been taken out. When cold turn out, and serve with jam. - - - Gruel. Time—¾ hour. - -2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ -saltspoonful salt, 3 gills boiling water. - -Mix the oatmeal and salt to a smooth paste with the milk. When the water -boils add it gradually, stirring all the time. Let it stand ½ minute, -then pour it into the saucepan, letting the grits remain in the basin. -Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ -hour more if Scotch oatmeal. Sweeten to taste. - - - Lait de Poule. Time—10 minutes. - -1 gill boiling water, ¾ wineglassful sherry, 1 egg, (nutmeg if liked), -sugar. - -Beat up the egg, pour the nearly boiling water over it, add the sherry -and nutmeg, and sweeten. This drink is very good for a cold, when no -milk is handy. - - - Lemonade. - -2 lemons, 1 quart water; loaf sugar to taste. - -Shave off the yellow rind of the lemon, place the sugar in a jug, put -the rind in a strainer, and pour 1 pint of boiling water over it on to -the sugar. Squeeze the lemons through a strainer, add to them 1 pint of -cold water, then mix all together. - - - Mutton Broth. - -This broth is made just like that on page 5, but no rice or barley -should be thrown in. The broth should be strained through a sieve, and -served with sippets of toast. Special care should be taken to have it -entirely free from fat. - - - Toast Water. - -Toast a _crust_ of bread carefully all over, but do not burn it black. -Fill a jug with boiling water, _then_ put in the toast. A bright liquid -the colour of sherry will be the result. - ------------------------------------------------------------------------- - - - - - PASSOVER DISHES. - - - Batter Pudding. Time—1 hour. - -1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown sugar, 2 oz. -butter, rind of 1 lemon (tablespoonful rum, if liked). - -Mix the meal into a batter with the milk and eggs, add the sugar, butter -(melted), grated rind of lemon, and rum. Pour the mixture into a greased -basin or mould, and boil for 1 hour, or bake ½ hour. - - - Cocoanut Custard. Time—½ hour. - -See page 52, but use prelatoes instead of sponge cakes. - - - To Fry Fish. - -See page 11, but use motza meal instead of flour. - - - To Stew Fish. - -See page 15, but use motza meal instead of flour. - - - Grimslichs. Time—¾ hour. - -2 motzas, ¼ lb. motza meal. - -_Inside_: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, ¼ lb. -currants, ground cinnamon, nutmeg, ¼ lb. brown sugar, 2 eggs. - -Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the -motzas till quite soft, squeeze very dry, make into a crust with the -meal and the other egg. Shape a piece of this into an oval on the hand, -place some of the inside mixture on it, cover with a top piece, shape -carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with -clarified sugar. - - - Motza Kleis. Time—¾ hour. - -2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, -2 chopped onions, 2 eggs, marjoram, pepper and salt to taste. - -Soak the motzas in cold water till they are soft, then squeeze them very -dry. Chop the onions, brown them with a few drops of oil. Add them to -the motza, with the suet chopped fine, nearly all the meal, parsley, -marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into -balls with the remainder of the meal, and throw into the boiling soup ½ -hour before serving. - - - Motza Pudding (baked). - -2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 -eggs, 2 oz. brown sugar, spice to taste. - -Soak the motzas in cold water, then squeeze them very dry. Prepare the -fruit, mix all the dry ingredients together, then add the eggs, well -beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and -bake about ½ hour. Serve with clarified sugar (see page 39). - -_Boiled motza pudding_ is made in the same way, but chopped suet must be -used instead of the dripping. - - - Potato Pastry. Time—1 hour. - -¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch -of salt, a very little water. - -Mash the potatoes through a sieve, then add the salt and potato flour, -and rub in the fat. Mix to a paste with a very little cold water. -Proceed as in fruit pie, page 45. - -This paste may be used for meat pie, tartlets, &c., and will be found -very light. - - - Potato Pudding. Time 1¼ hour. - -3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 -tablespoonful brown sugar; nutmeg and salt to taste. - -Boil the potatoes, mash them smooth with the milk, butter, well-beaten -eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve -hot. - - - Sassafras. - -Sassafras, aniseed, stick liquorice. - -Tie up the liquorice and aniseed in a muslin bag, put this in a jug with -the sassafras, and pour boiling water over it. - - - Swiss Roll. Time—½ hour. - -1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake -mixture (see page 64). - -See page 50, but use 1½ oz. potato flour or 3 oz. motza meal instead of -flour, and lemon cheese-cake mixture instead of jam. - - - Lightning Cakes. - -2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. ground -almonds, 1 egg. - -Cream the butter and sugar together, add the egg, well beaten, the -potato flour, and ground almonds. - -Grease a tin liberally, spread the mixture smoothly on it with a knife, -bake in a quick oven 5 minutes, and cut into shapes while hot. - ------------------------------------------------------------------------- - - - - - APPENDIX. - - - FORMATION OF COOKERY CLASSES. - -In these few pages it is our object to give, as clearly and concisely as -possible, directions for the formation and conduct of the Jewish Cookery -Classes which are now increasing among us. Several years’ experience at -the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has -enabled us to ascertain accurately the cost of starting and maintaining -such a class, and we have endeavoured to give a clear statement of the -necessary expenditure, together with a list of the requisite utensils. - -“In schools in which the Inspector reports that special and appropriate -provision is made for the practical teaching of cookery, a grant of four -shillings is made on account of any girl (over twelve years of age -before the conclusion of the course) who has attended not less than -forty hours during the school year at the cookery class, and is -presented for examination in the elementary subjects in any -Standard.”[2]—(New Code of Regulations, 1882.) - -A class-room can easily be adapted as the kitchen by the introduction of -a good-sized cupboard and a simple open range. A kitchen table should be -procured with screw legs, so that it can conveniently be taken to -pieces, and removed after the lesson. - -Two or three demonstration lessons, at which a large number of girls may -attend, given at the commencement of the course, will enable the girls -to set about the practice lessons with some degree of facility. No -demonstration should last longer than an hour and a half, so that the -teacher may secure the entire attention of the pupils. These lessons -will afford an opportunity for dwelling on the value of foods, both from -an economical and medical point of view. - -The practice lessons should last two hours, so that there may be plenty -of time for the pupils to thoroughly cleanse and put away every article -used, scrub the floor and table and tidy the hearth. In these two hours -the luncheon hour might easily be included. - -The number of girls at a practice lesson should never exceed twelve, and -they should work two together at one board. They should be shown how to -weigh carefully each ingredient, and should themselves regulate, by a -clock, the cooking of their own dishes. Perfect order must be -maintained, and it is very necessary that neatness should be insisted on -throughout every stage, and that special attention should be paid to -personal cleanliness. The girls should be made to read through the -recipe to be prepared, and to collect all the ingredients required -before they actually commence to cook. - -It is desirable that the various processes should be carried on with the -simplest means, so that every girl may be fairly expected to find in her -own home all such utensils as are employed during the lesson. It is, -therefore, better to avoid the expense of a mincing-machine, -knife-machine, and other labour-saving appliances. - -Footnote 2: - - In order that the school may gain this grant, the teacher must have - passed the requisite examination of the National Training School for - Cookery. - - - REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS. - - £ s. d. - 3 Iron saucepans (various sizes) 0 3 8 - 1 Gridiron (reversible) 0 2 2 - 2 Frying-pans (meat and butter) 0 1 6 - 1 Strainer (conical) 0 1 2 - 1 Colander 0 1 2 - 1 Pepper-box 0 0 2 - 1 Salt-cellar 0 0 2 - 1 Grater 0 0 4 - 1 Tin mould 0 1 3 - 1 Meat-stand 0 3 0 - 1 Dripping-tin 0 2 7 - 1 Set skewers 0 0 4 - 1 Basting-ladle 0 0 10 - 1 Toast-fork 0 0 1 - 6 Wooden spoons (various sizes) 0 0 8 - 1 Knife-board 0 0 10 - 1 Galvanised pail 0 1 6 - 1 pint measure 0 0 9 - 1 gill measure 0 0 6 - 1 Yorkshire Pudding tin 0 0 9 - 6 Iron spoons (various sizes) 0 1 6 - 2 Teaspoons 0 0 4 - 1 Potato-knife 0 0 5 - 1 Onion knife 0 0 5 - 1 Wash-hand bowl 0 1 2 - 1 Zinc bath (for Washing-up) 0 1 10 - 1 Zinc bath (for koshering) 0 1 10 - 1 Wire sieve 0 1 3 - 1 Funnel 0 0 2 - ½ doz. kitchen knives 0 3 4½ - 3 Kitchen forks 0 0 8½ - 1 Blacklead brush 0 0 3 - 1 Stove brush 0 0 4½ - 1 Nail brush 0 0 4 - 1 Potato brush 0 0 3 - 2 Scrubbing brush 0 1 0 - 1 Saucepan brush 0 0 4 - 1 Dustpan 0 0 7 - 1 Broom (for same) 0 1 0 - 3 Yellow basins 0 1 6 - 4 Pie-dishes (various sizes) 1 0 2 2 - butter - 3 Jugs (various sizes) 0 0 11 - 12 Dinner plates 0 2 6 - 3 Soup plates 0 0 7½ - 3 Breakfast plates (another colour) 0 0 4½ - 2 Dishes 0 2 0 - 3 Pudding basins (various sizes) 0 0 7½ - 3 Rolling-pins 0 0 8¼ - 1 Pastry brush 0 0 2 - 6 Patty-pans 0 0 6 - 1 Cake-tin 0 0 6½ - Pastry cutters 0 0 6 - Weights & Scales 0 8 0 - 3 Pastry boards 0 6 9 - 1 Coal shovel 0 0 7½ - 2 Baking sheets 0 1 6 - 1 Fish-slice 0 0 3 - 1 Glazed earthenware flour-jar 0 1 0 - 6 Glass jars (for dried fruits, 0 0 9 - herbs, etc.) - 1 Knife-box 0 1 0 - 1 Spice-box 0 1 6 - 1 Flour-dredger 0 0 6 - 1 Waste-pan 0 1 6 - 1 Small kettle 0 1 0 - 1 Table, with screw-legs 2 2 0 - 1 Basket-lid for koshering 0 0 2 - 1 Wash-leather 0 0 4 - 2 House-flannels 0 0 6 - 1 Fish-cloth 0 0 2 - 1 Dish cloth 0 0 1 - 6 Tea-cloths 0 1 6 - 1 Duster 0 0 2 - 6 Cooking aprons - 6 Pair sleeves - 2 Pudding-cloths 0 0 4 - 2 Towels 0 1 0 - ──────── - £6 4 3¼ - - - HINTS ON CLEANING KITCHEN UTENSILS. - -_Saucepans_ should always be filled immediately after use, with hot -water and soda. When they have stood some time, they must be scoured -well, inside and out, with silver sand, well rinsed in hot water, and -thoroughly dried in front of the fire. The lids must be wiped, and hung -up separately. - -_Frying-pans_ should never be washed, but should be wiped thoroughly -clean with soft paper immediately after use. - -_Tin vessels_ must be thoroughly washed in hot water, dried, lightly -covered with whiting, and then rubbed bright with wash-leather. - -_Kitchen tables_ must be washed over with a wet cloth, sprinkled with -silver sand, and thoroughly scrubbed, the way of the grain, with hot -water and soda. All the sand must then be carefully wiped off with a -damp cloth. Should the table be very greasy, damp fuller’s earth must be -used instead of sand. - -_Pastry boards and wooden utensils_ must be washed over with a wet -cloth, sprinkled with crushed soda and boiling water, then scrubbed -well, the way of the grain, and dried with a cloth. - -_Knives_ must be placed in a jug, and covered with hot water as far as -the haft, then wiped quite dry, cleaned with bath brick on a wooden -board placed in a slanting position. When quite bright, the dust must be -wiped off with a dry cloth. - -The prongs of _forks_ must be cleaned with a piece of rag dipped in bath -brick. - -_Plates and dishes_ must be washed in hot water and soda, then rinsed in -cold water, and left in the plate-rack to dry. - - - Printed by WERTHEIMER, LEA & CO., Circus Place, London, Wall. - - - - - -End of the Project Gutenberg EBook of The Economical Jewish Cook, by -May Henry and Edith B. 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Cohen</title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - body { margin-left: 8%; margin-right: 10%; } - h1 { text-align: center; font-weight: normal; font-size: 1.6em; } - h2 { text-align: center; font-weight: normal; font-size: 1.4em; } - h3 { text-align: center; font-weight: normal; font-size: 1.2em; } - h4 { text-align: center; font-weight: normal; font-size: 1.0em; } - .pageno { right: 1%; font-size: x-small; background-color: inherit; color: silver; - text-indent: 0em; text-align: right; position: absolute; - border: thin solid silver; padding: .1em .2em; font-style: normal; - font-variant: normal; font-weight: normal; text-decoration: none; } - p { text-indent: 0; margin-top: 0.5em; margin-bottom: 0.5em; text-align: justify; } - sup { vertical-align: top; font-size: 0.6em; } - .sc { font-variant: small-caps; } - .large { font-size: large; } - .xlarge { font-size: x-large; } - .xxlarge { font-size: xx-large; } - .small { font-size: small; } - .lg-container-b { text-align: center; } - @media handheld { .lg-container-b { clear: both; } } - .linegroup { display: inline-block; text-align: left; } - @media handheld { .linegroup { display: block; margin-left: 1.5em; } } - .linegroup .group { margin: 1em auto; } - .linegroup .line { text-indent: -3em; padding-left: 3em; } - div.linegroup > :first-child { margin-top: 0; } - .ul_1 li {padding-left: 1em; text-indent: -1em; } - ul.ul_1 {padding-left: 0; margin-left: 2.78%; margin-top: .5em; - margin-bottom: .5em; list-style-type: disc; } - div.footnote > :first-child { margin-top: 1em; } - div.footnote p { text-indent: 1em; margin-top: 0.25em; margin-bottom: 0.25em; } - div.pbb { page-break-before: always; } - hr.pb { border: none; border-bottom: thin solid; margin-bottom: 1em; } - @media handheld { hr.pb { display: none; } } - .chapter { clear: both; page-break-before: always; } - .figcenter { clear: both; max-width: 100%; margin: 2em auto; text-align: center; } - .figcenter img { max-width: 100%; height: auto; } - .id001 { width:500px; } - @media handheld { .id001 { margin-left:19%; width:62%; } } - .ig001 { width:100%; } - .table0 { margin: auto; margin-top: 2em; margin-left: 22%; margin-right: 22%; - width: 56%; } - .table1 { margin: auto; margin-top: 1em; } - .bbt { border-bottom: thin solid; } - .nf-center { text-align: center; } - .nf-center-c0 { text-align: left; margin: 0.5em 0; } - .nf-center-c1 { text-align: left; margin: 1em 0; } - .c000 { margin-top: 1em; } - .c001 { page-break-before: always; margin-top: 4em; } - .c002 { margin-top: 2em; } - .c003 { margin-top: 4em; } - .c004 { page-break-before:auto; margin-top: 4em; } - .c005 { margin-top: 2em; text-indent: 1em; margin-bottom: 0.25em; } - .c006 { text-indent: 1em; margin-top: 0.25em; margin-bottom: 0.25em; } - .c007 { page-break-before: auto; margin-top: 2em; } - .c008 { margin-top: 1em; text-indent: 1em; margin-bottom: 0.25em; } - .c009 { vertical-align: top; text-align: left; text-indent: -1em; - padding-left: 1em; padding-right: 1em; } - .c010 { vertical-align: top; text-align: right; } - .c011 { vertical-align: top; text-align: center; } - .c012 { text-decoration: none; } - .c013 { page-break-before: auto; margin-top: 1em; } - .c014 { vertical-align: top; text-align: right; padding-right: 1em; } - .c015 { border: none; border-bottom: thin solid; width: 10%; margin-left: 0; - margin-top: 1em; text-align: left; } - body { margin-left: 20%; margin-right: 20%; } - .tnote { margin-left: 25%; margin-right: 25%; border:1px solid silver; - padding-left: 1em; padding-right: 1em; } - @media handheld { body { margin-left: 10%; margin-right: 10%; } } - @media handheld { .tnote { margin-left: 15%; margin-right: 15%; - border:1px solid silver; padding-left: 1em; padding-right: 1em;} } - </style> - </head> - <body> - - -<pre> - -The Project Gutenberg EBook of The Economical Jewish Cook, by -May Henry and Edith B. Cohen - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Economical Jewish Cook - A Modern Orthodox Recipe Book for Young Housekeepers - -Author: May Henry - Edith B. Cohen - -Release Date: January 24, 2017 [EBook #54045] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE ECONOMICAL JEWISH COOK *** - - - - -Produced by Mary Glenn Krause, Mary Svela, University of -Leeds, ellinora and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - - - - - -</pre> - - -<div class='tnote'> - -<div class='nf-center-c1'> - <div class='nf-center'> - <div>Transcriber Notes</div> - </div> -</div> - - <ul class='ul_1'> - <li>Obvious typos and punctuation errors corrected. - </li> - <li>Variations in spelling, hyphenation and recipe titles kept as in original. - </li> - <li>Ditto marks in the table of contents and appendix replaced with the words they - represent. - </li> - <li>The list of utensils and costs in the appendix was spread over multiple columns and - pages in the original, with sub-totals and carried forward totals. Since the various - digital formats do not have fixed pages, the arbitrary intermediate totals have been left - out. - </li> - </ul> - -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<img src='images/cover.jpg' alt='cover' class='ig001' /> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div> - <h1 class='c001'><span class='small'>THE</span> <br /> ECONOMICAL JEWISH COOK: <br /> <br /> <span class='large'>A MODERN ORTHODOX RECIPE BOOK</span> <br /> <span class='small'>FOR</span> <br /> <span class='large'>YOUNG HOUSEKEEPERS.</span></h1> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c000'> - <div><span class='large'>Especially adapted as a Class Book</span></div> - <div><span class='large'>for Schools.</span></div> - <div class='c002'><span class='small'>ARRANGED BY</span></div> - <div class='c000'>MAY HENRY, A.A.,</div> - <div class='c000'><span class='small'>CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY,</span></div> - <div class='c000'><span class='small'>AND</span></div> - <div class='c000'>EDITH B. COHEN,</div> - <div class='c000'><span class='small'>CERTIFICATED NATIONAL TRAINING SCHOOL FOR COOKERY.</span></div> - <div class='c002'><i>THIRD EDITION.</i></div> - <div class='c002'>LONDON:</div> - <div>WERTHEIMER, LEA & CO.,</div> - <div>CIRCUS PLACE, LONDON WALL, E.C.</div> - <div class='c000'>1897.</div> - <div class='c000'><span class='small'><i>PRICE (Bound in Boards) ONE SHILLING AND SIXPENCE.</i></span></div> - <div><span class='small'>(<i>Special Prices for Schools.</i>)</span></div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c003'> - <div>Third Edition.</div> - <div class='c000'><i>REVISED AND ENLARGED.</i></div> - <div class='c002'><span class='xlarge'>Dedicated</span></div> - <div class='c000'>WITH GRATEFUL ACKNOWLEDGMENTS</div> - <div class='c000'>TO</div> - <div class='c000'>MRS. LIONEL LUCAS.</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_iii'>iii</span> - <h2 class='c004'>PREFACE TO FIRST AND SECOND EDITIONS.</h2> -</div> - -<p class='c005'>Admirable as are many of the Jewish cookery books -already before the world, they assume the use of -ingredients and processes too expensive for ordinary -use. The want of an orthodox book, dealing with the -preparation of economical dishes, has been keenly felt -by us during the last few years, and it is this that has -led us to think our little handbook may be of service.</p> - -<p class='c006'>In compiling it we have had before us three special -objects: 1, To adapt it to our peculiar dietary laws; -2, To make it suitable for young housekeepers; and -3, To fit it for use in the cookery classes now fairly -started in our midst.</p> - -<p class='c006'>We cannot claim absolute originality for all our -recipes, and indeed have many authorities to thank for -kind help in our task. We feel convinced, however, that -many recipes, which have been treasured for years in -manuscript, will prove new and attractive to some at -least of our readers. In this hope we have overstepped -one of our limitations by including a few old-fashioned, -high-class recipes, and some special hints on Passover -and Invalid cookery.</p> - -<p class='c006'>We have stated in all cases the <em>approximate</em> time -required for the preparation of each dish; but it must be -remembered that, under different conditions, the time -will vary.</p> - -<p class='c006'><span class='pageno' id='Page_iv'>iv</span>The Appendix is based on our experience in actual -teaching in schools, and will, we hope, be of use in the -formation of new cookery centres.</p> - -<p class='c006'>As “the proof of the pudding is in the eating,” we -only ask that judgment may be suspended till some of -our recipes have been tried.</p> - -<div class='lg-container-b'> - <div class='linegroup'> - <div class='group'> - <div class='line'>MAY HENRY.</div> - <div class='line'>EDITH B. COHEN.</div> - </div> - </div> -</div> - -<p class='c006'><i>December, 1888.</i></p> - -<h3 class='c007'>PREFACE TO THIRD EDITION.</h3> - -<p class='c008'>The really unexpected success of our little book has -induced us to thoroughly revise it, and add to it a large -number of new recipes. We trust that this will increase -its usefulness, and give our readers as much pleasure in -referring to the book as we have had in altering it and -bringing it up to date.</p> - -<div class='lg-container-b'> - <div class='linegroup'> - <div class='group'> - <div class='line'>MAY HENRY.</div> - <div class='line'>EDITH B. COHEN.</div> - </div> - </div> -</div> - -<p class='c006'><i>January, 1897.</i></p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_v'>v</span> - <h2 class='c004'>CONTENTS.</h2> -</div> -<table class='table0' summary=''> -<colgroup> -<col width='88%' /> -<col width='11%' /> -</colgroup> - <tr> - <th class='c009'> </th> - <th class='c010'>PAGE</th> - </tr> - <tr> - <td class='c009'><span class='sc'>Hints to Young Housekeepers</span></td> - <td class='c010'><a href='#hints'>ix.</a></td> - </tr> - <tr> - <td class='c009'><span class='sc'>Chapter on Koshering</span></td> - <td class='c010'><a href='#koshering'>xi.</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Soups.</span></td> - </tr> - <tr> - <td class='c009'>Hints on making soup and stock</td> - <td class='c010'><a href='#soups01'>1</a></td> - </tr> - <tr> - <td class='c009'>Two ways of making fresh stock</td> - <td class='c010'><a href='#soups02'>2</a></td> - </tr> - <tr> - <td class='c009'>White stock</td> - <td class='c010'><a href='#soups03'>2</a></td> - </tr> - <tr> - <td class='c009'>Soup, to clear</td> - <td class='c010'><a href='#soups04'>2</a></td> - </tr> - <tr> - <td class='c009'>Green pea soup</td> - <td class='c010'><a href='#soups05'>3</a></td> - </tr> - <tr> - <td class='c009'>Julienne soup</td> - <td class='c010'><a href='#soups06'>3</a></td> - </tr> - <tr> - <td class='c009'>Kugel</td> - <td class='c010'><a href='#soups07'>3</a></td> - </tr> - <tr> - <td class='c009'>Liver soup</td> - <td class='c010'><a href='#soups08'>4</a></td> - </tr> - <tr> - <td class='c009'>Mock turtle soup</td> - <td class='c010'><a href='#soups09'>4</a></td> - </tr> - <tr> - <td class='c009'>Mulligatawny soup</td> - <td class='c010'><a href='#soups10'>4</a></td> - </tr> - <tr> - <td class='c009'>Mutton broth</td> - <td class='c010'><a href='#soups11'>5</a></td> - </tr> - <tr> - <td class='c009'>Oxtail soup</td> - <td class='c010'><a href='#soups12'>5</a></td> - </tr> - <tr> - <td class='c009'>Tomato soup</td> - <td class='c010'><a href='#soups13'>5</a></td> - </tr> - <tr> - <td class='c009'>Savoury ingredients for soups (<i>sundries</i>, <i><a href='#savoury01'>frimsels</a></i>, <i><a href='#savoury02'>drop dumplings</a></i>, <i><a href='#savoury03'>custards</a></i>)</td> - <td class='c010'><a href='#savoury'>6</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Milk Soups.</span></td> - </tr> - <tr> - <td class='c009'>Artichoke soup</td> - <td class='c010'><a href='#milksoups01'>7</a></td> - </tr> - <tr> - <td class='c009'>Cabbage soup</td> - <td class='c010'><a href='#milksoups02'>7</a></td> - </tr> - <tr> - <td class='c009'>Celery soup</td> - <td class='c010'><a href='#milksoups03'>7</a></td> - </tr> - <tr> - <td class='c009'>Haricot soup</td> - <td class='c010'><a href='#milksoups04'>7</a></td> - </tr> - <tr> - <td class='c009'>Potato soup</td> - <td class='c010'><a href='#milksoups05'>8</a></td> - </tr> - <tr> - <td class='c009'>Turnip soup</td> - <td class='c010'><a href='#milksoups01'>7</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Cheap Soups.</span></td> - </tr> - <tr> - <td class='c009'>Barley soup</td> - <td class='c010'><a href='#cheapsoups01'>8</a></td> - </tr> - <tr> - <td class='c009'>Brown onion soup</td> - <td class='c010'><a href='#cheapsoups02'>8</a></td> - </tr> - <tr> - <td class='c009'>Carrot soup</td> - <td class='c010'><a href='#cheapsoups03'>9</a></td> - </tr> - <tr> - <td class='c009'>Lentil soup</td> - <td class='c010'><a href='#cheapsoups04'>9</a></td> - </tr> - <tr> - <td class='c009'>Split pea soup</td> - <td class='c010'><a href='#cheapsoups05'>9</a></td> - </tr> - <tr> - <td class='c009'>Spinach soup</td> - <td class='c010'><a href='#cheapsoups06'>9</a></td> - </tr> - <tr> - <td class='c009'>Vegetable soup</td> - <td class='c010'><a href='#cheapsoups07'>10</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Fish.</span></td> - </tr> - <tr> - <td class='c009'>Buy, how to</td> - <td class='c010'><a href='#fish01'>10</a></td> - </tr> - <tr> - <td class='c009'>Bake, how to</td> - <td class='c010'><a href='#fish02'>10</a></td> - </tr> - <tr> - <td class='c009'>Boil, how to</td> - <td class='c010'><a href='#fish03'>10</a></td> - </tr> - <tr> - <td class='c009'>Broil, how to</td> - <td class='c010'><a href='#fish04'>11</a></td> - </tr> - <tr> - <td class='c009'>Frying, hints on</td> - <td class='c010'><a href='#fish05'>11</a></td> - </tr> - <tr> - <td class='c009'>Fry, how to</td> - <td class='c010'><a href='#fish06'>11</a></td> - </tr> - <tr> - <td class='c009'>Steam, how to</td> - <td class='c010'><a href='#fish07'>11</a></td> - </tr> - <tr> - <td class='c009'>Anchovy butter</td> - <td class='c010'><a href='#fish08'>12</a></td> - </tr> - <tr> - <td class='c009'>Cod, savoury</td> - <td class='c010'><a href='#fish09'>12</a></td> - </tr> - <tr> - <td class='c009'>Haddock, baked</td> - <td class='c010'><a href='#fish10'>12</a></td> - </tr> - <tr> - <td class='c009'>Haddock, dried</td> - <td class='c010'><a href='#fish11'>12</a></td> - </tr> - <tr> - <td class='c009'>Plaice and tomatoes</td> - <td class='c010'><a href='#fish12'>13</a></td> - </tr> - <tr> - <td class='c009'>Soused herrings</td> - <td class='c010'><a href='#fish13'>13</a></td> - </tr> - <tr> - <td class='c009'>Sole à la maître d’hôtel</td> - <td class='c010'><a href='#fish14'>13</a></td> - </tr> - <tr> - <td class='c009'>Sole au gratin</td> - <td class='c010'><a href='#fish15'>13</a></td> - </tr> - <tr> - <td class='c009'>Sole and tomatoes</td> - <td class='c010'><a href='#fish16'>14</a></td> - </tr> - <tr> - <td class='c009'>Stewed fish, brown</td> - <td class='c010'><a href='#fish17'>14</a></td> - </tr> - <tr> - <td class='c009'>Stewed fish, white</td> - <td class='c010'><a href='#fish18'>15</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Simple Ways of Using Cold Cooked Fish.</span></td> - </tr> - <tr> - <td class='c009'>Curried fish</td> - <td class='c010'><a href='#coldfish01'>16</a></td> - </tr> - <tr> - <td class='c009'>Fish cake</td> - <td class='c010'><a href='#coldfish02'>16</a></td> - </tr> - <tr> - <td class='c009'>Fish cakes</td> - <td class='c010'><a href='#coldfish03'>16</a></td> - </tr> - <tr> - <td class='c009'>Fish pie</td> - <td class='c010'><a href='#coldfish04'>17</a></td> - </tr> - <tr> - <td class='c009'>Fish quenelles</td> - <td class='c010'><a href='#coldfish05'>17</a></td> - </tr> - <tr> - <td class='c009'>Fish soufflée</td> - <td class='c010'><a href='#coldfish06'>17</a></td> - </tr> - <tr> - <td class='c009'>Halibut crême</td> - <td class='c010'><a href='#coldfish07'>17</a></td> - </tr> - <tr> - <td class='c009'>Kedgeree</td> - <td class='c010'><a href='#coldfish08'>18</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Meat.</span></td> - </tr> - <tr> - <td class='c009'>Buy, how to</td> - <td class='c010'><a href='#meat01'>18</a></td> - </tr> - <tr> - <td class='c009'>Bake, how to</td> - <td class='c010'><a href='#meat02'>18</a></td> - </tr> - <tr> - <td class='c009'>Boil, how to</td> - <td class='c010'><a href='#meat03'>18</a></td> - </tr> - <tr> - <td class='c009'>Roast, how to</td> - <td class='c010'><a href='#meat04'>19</a></td> - </tr> - <tr> - <td class='c009'>Beef à la mode</td> - <td class='c010'><a href='#meat05'>19</a></td> - </tr> - <tr> - <td class='c009'>Beef smoked</td> - <td class='c010'><a href='#meat06'>19</a></td> - </tr> - <tr> - <td class='c009'>Beef steak, to grill</td> - <td class='c010'><a href='#meat07'>19</a></td> - </tr> - <tr> - <td class='c009'><span class='pageno' id='Page_vi'>vi</span>Beef steak pie</td> - <td class='c010'><a href='#meat08'>20</a></td> - </tr> - <tr> - <td class='c009'>Beef steak pudding</td> - <td class='c010'><a href='#meat09'>20</a></td> - </tr> - <tr> - <td class='c009'>Beef stewed shin of, with dumplings</td> - <td class='c010'><a href='#meat10'>20</a></td> - </tr> - <tr> - <td class='c009'>Beef with French beans</td> - <td class='c010'><a href='#meat11'>21</a></td> - </tr> - <tr> - <td class='c009'>Beef with haricot beans</td> - <td class='c010'><a href='#meat12'>21</a></td> - </tr> - <tr> - <td class='c009'>Beef braised</td> - <td class='c010'><a href='#meat13'>22</a></td> - </tr> - <tr> - <td class='c009'>Brain fritters</td> - <td class='c010'><a href='#meat14'>22</a></td> - </tr> - <tr> - <td class='c009'>Brazilian stew</td> - <td class='c010'><a href='#meat15'>22</a></td> - </tr> - <tr> - <td class='c009'>Chops, to grill</td> - <td class='c010'><a href='#meat16'>19</a></td> - </tr> - <tr> - <td class='c009'>Dripping, to clarify</td> - <td class='c010'><a href='#meat17'>22</a></td> - </tr> - <tr> - <td class='c009'>Fat, to clarify</td> - <td class='c010'><a href='#meat18'>23</a></td> - </tr> - <tr> - <td class='c009'>Irish stew</td> - <td class='c010'><a href='#meat19'>23</a></td> - </tr> - <tr> - <td class='c009'>Liver, to fry</td> - <td class='c010'><a href='#meat20'>23</a></td> - </tr> - <tr> - <td class='c009'>Liver, fritters</td> - <td class='c010'><a href='#meat21'>23</a></td> - </tr> - <tr> - <td class='c009'>Mutton, braised leg of</td> - <td class='c010'><a href='#meat22'>24</a></td> - </tr> - <tr> - <td class='c009'>Mutton, cutlets</td> - <td class='c010'><a href='#meat23'>24</a></td> - </tr> - <tr> - <td class='c009'>Mutton, haricot</td> - <td class='c010'><a href='#meat24'>24</a></td> - </tr> - <tr> - <td class='c009'>Mutton, breast of, stuffed</td> - <td class='c010'><a href='#meat25'>27</a></td> - </tr> - <tr> - <td class='c009'>Pillau</td> - <td class='c010'><a href='#meat26'>24</a></td> - </tr> - <tr> - <td class='c009'>Poor man’s goose</td> - <td class='c010'><a href='#meat27'>25</a></td> - </tr> - <tr> - <td class='c009'>Sausage meat fritters</td> - <td class='c010'><a href='#meat28'>23</a></td> - </tr> - <tr> - <td class='c009'>Sausage rolls</td> - <td class='c010'><a href='#meat29'>25</a></td> - </tr> - <tr> - <td class='c009'>Sausage and rice</td> - <td class='c010'><a href='#meat30'>25</a></td> - </tr> - <tr> - <td class='c009'>Sheep’s head, boiled</td> - <td class='c010'><a href='#meat31'>26</a></td> - </tr> - <tr> - <td class='c009'>Sheep’s hearts, roasted</td> - <td class='c010'><a href='#meat32'>26</a></td> - </tr> - <tr> - <td class='c009'>Steak, stewed</td> - <td class='c010'><a href='#meat33'>26</a></td> - </tr> - <tr> - <td class='c009'>Tongue, salt or smoked</td> - <td class='c010'><a href='#meat34'>27</a></td> - </tr> - <tr> - <td class='c009'>Toad-in-the-hole</td> - <td class='c010'><a href='#meat35'>27</a></td> - </tr> - <tr> - <td class='c009'>Veal, stewed knuckle of</td> - <td class='c010'><a href='#meat36'>27</a></td> - </tr> - <tr> - <td class='c009'>Veal, breast of, stuffed</td> - <td class='c010'><a href='#meat25'>27</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Simple Ways of Using Cold Cooked Meat.</span></td> - </tr> - <tr> - <td class='c009'>Curry</td> - <td class='c010'><a href='#coldmeat01'>28</a></td> - </tr> - <tr> - <td class='c009'>Hash</td> - <td class='c010'><a href='#coldmeat02'>28</a></td> - </tr> - <tr> - <td class='c009'>Macaroni mutton</td> - <td class='c010'><a href='#coldmeat03'>29</a></td> - </tr> - <tr> - <td class='c009'>Meat croquettes</td> - <td class='c010'><a href='#coldmeat04'>29</a></td> - </tr> - <tr> - <td class='c009'>Patties of cold meat</td> - <td class='c010'><a href='#coldmeat05'>29</a></td> - </tr> - <tr> - <td class='c009'>Potato pie</td> - <td class='c010'><a href='#coldmeat06'>29</a></td> - </tr> - <tr> - <td class='c009'>Potato surprise</td> - <td class='c010'><a href='#coldmeat07'>30</a></td> - </tr> - <tr> - <td class='c009'>Ragout of beef</td> - <td class='c010'><a href='#coldmeat08'>30</a></td> - </tr> - <tr> - <td class='c009'>Rissoles</td> - <td class='c010'><a href='#coldmeat09'>30</a></td> - </tr> - <tr> - <td class='c009'>Salt meat salad</td> - <td class='c010'><a href='#coldmeat10'>30</a></td> - </tr> - <tr> - <td class='c009'>Tomato pie</td> - <td class='c010'><a href='#coldmeat11'>31</a></td> - </tr> - <tr> - <td class='c009'>Tomatoes, stuffed</td> - <td class='c010'><a href='#coldmeat12'>31</a></td> - </tr> - <tr> - <td class='c009'>Vegetable marrow, stuffed</td> - <td class='c010'><a href='#coldmeat13'>31</a></td> - </tr> - <tr> - <td class='c009'>Walnut stew</td> - <td class='c010'><a href='#coldmeat14'>31</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Vegetables.</span></td> - </tr> - <tr> - <td class='c009'>Hints on preparing</td> - <td class='c010'><a href='#vegetables01'>32</a></td> - </tr> - <tr> - <td class='c009'>Beetroot, baked</td> - <td class='c010'><a href='#vegetables02'>32</a></td> - </tr> - <tr> - <td class='c009'>Beans, broad</td> - <td class='c010'><a href='#vegetables03'>32</a></td> - </tr> - <tr> - <td class='c009'>Beans, French</td> - <td class='c010'><a href='#vegetables04'>32</a></td> - </tr> - <tr> - <td class='c009'>Beans, French à la maître d’hôtel</td> - <td class='c010'><a href='#vegetables05'>33</a></td> - </tr> - <tr> - <td class='c009'>Beans, haricot</td> - <td class='c010'><a href='#vegetables06'>33</a></td> - </tr> - <tr> - <td class='c009'>Cabbages</td> - <td class='c010'><a href='#vegetables07'>33</a></td> - </tr> - <tr> - <td class='c009'>Cauliflowers</td> - <td class='c010'><a href='#vegetables07'>33</a></td> - </tr> - <tr> - <td class='c009'>Carrots, stewed</td> - <td class='c010'><a href='#vegetables09'>33</a></td> - </tr> - <tr> - <td class='c009'>Celery, stewed</td> - <td class='c010'><a href='#vegetables10'>33</a></td> - </tr> - <tr> - <td class='c009'>Colcannon</td> - <td class='c010'><a href='#vegetables11'>33</a></td> - </tr> - <tr> - <td class='c009'>Greens</td> - <td class='c010'><a href='#vegetables07'>33</a></td> - </tr> - <tr> - <td class='c009'>Green peas, boiled</td> - <td class='c010'><a href='#vegetables13'>34</a></td> - </tr> - <tr> - <td class='c009'>Green peas, dried</td> - <td class='c010'><a href='#vegetables14'>34</a></td> - </tr> - <tr> - <td class='c009'>Jerusalem artichokes</td> - <td class='c010'><a href='#vegetables15'>34</a></td> - </tr> - <tr> - <td class='c009'>Potatoes, baked</td> - <td class='c010'><a href='#vegetables16'>34</a></td> - </tr> - <tr> - <td class='c009'>Potatoes, baked under meat</td> - <td class='c010'><a href='#vegetables17'>34</a></td> - </tr> - <tr> - <td class='c009'>Potatoes, boiled</td> - <td class='c010'><a href='#vegetables18'>34</a></td> - </tr> - <tr> - <td class='c009'>Potatoes, fried</td> - <td class='c010'><a href='#vegetables19'>35</a></td> - </tr> - <tr> - <td class='c009'>Potatoes, mashed</td> - <td class='c010'><a href='#vegetables20'>35</a></td> - </tr> - <tr> - <td class='c009'>Rice, boiled</td> - <td class='c010'><a href='#vegetables21'>35</a></td> - </tr> - <tr> - <td class='c009'>Savoys</td> - <td class='c010'><a href='#vegetables07'>33</a></td> - </tr> - <tr> - <td class='c009'>Spanish onions</td> - <td class='c010'><a href='#vegetables23'>35</a></td> - </tr> - <tr> - <td class='c009'>Spinach</td> - <td class='c010'><a href='#vegetables24'>35</a></td> - </tr> - <tr> - <td class='c009'>Turnip tops</td> - <td class='c010'><a href='#vegetables24'>35</a></td> - </tr> - <tr> - <td class='c009'>Vegetable marrow, fried</td> - <td class='c010'><a href='#vegetables26'>35</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Salads and Pickles.</span></td> - </tr> - <tr> - <td class='c009'>Bean salad</td> - <td class='c010'><a href='#salads01'>36</a></td> - </tr> - <tr> - <td class='c009'>Cabbage salad</td> - <td class='c010'><a href='#salads02'>36</a></td> - </tr> - <tr> - <td class='c009'>Cauliflower salad</td> - <td class='c010'><a href='#salads03'>36</a></td> - </tr> - <tr> - <td class='c009'>German celery</td> - <td class='c010'><a href='#salads04'>36</a></td> - </tr> - <tr> - <td class='c009'>Lettuce salad</td> - <td class='c010'><a href='#salads05'>36</a></td> - </tr> - <tr> - <td class='c009'>Onions, pickled</td> - <td class='c010'><a href='#salads06'>37</a></td> - </tr> - <tr> - <td class='c009'>Potato salad</td> - <td class='c010'><a href='#salads07'>37</a></td> - </tr> - <tr> - <td class='c009'>Red cabbage, pickled</td> - <td class='c010'><a href='#salads08'>37</a></td> - </tr> - <tr> - <td class='c009'>Russian salad</td> - <td class='c010'><a href='#salads09'>37</a></td> - </tr> - <tr> - <td class='c009'>Salad cream</td> - <td class='c010'><a href='#salads10'>38</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Sauces and Syrups.</span></td> - </tr> - <tr> - <td class='c009'>Almond milk</td> - <td class='c010'><a href='#sauces01'>38</a></td> - </tr> - <tr> - <td class='c009'>Bread sauce</td> - <td class='c010'><a href='#sauces02'>38</a></td> - </tr> - <tr> - <td class='c009'><span class='pageno' id='Page_vii'>vii</span>Caper sauce for boiled mutton</td> - <td class='c010'><a href='#sauces03'>38</a></td> - </tr> - <tr> - <td class='c009'>Caper sauce for fish</td> - <td class='c010'><a href='#sauces04'>38</a></td> - </tr> - <tr> - <td class='c009'>Cheap sauce</td> - <td class='c010'><a href='#sauces05'>39</a></td> - </tr> - <tr> - <td class='c009'>Clarified sugar</td> - <td class='c010'><a href='#sauces06'>39</a></td> - </tr> - <tr> - <td class='c009'>Egg sauce</td> - <td class='c010'><a href='#sauces07'>39</a></td> - </tr> - <tr> - <td class='c009'>German sauce</td> - <td class='c010'><a href='#sauces08'>39</a></td> - </tr> - <tr> - <td class='c009'>Jam sauce</td> - <td class='c010'><a href='#sauces09'>39</a></td> - </tr> - <tr> - <td class='c009'>Lemon sauce</td> - <td class='c010'><a href='#sauces10'>39</a></td> - </tr> - <tr> - <td class='c009'>Marmalade sauce</td> - <td class='c010'><a href='#sauces09'>39</a></td> - </tr> - <tr> - <td class='c009'>Mayonnaise sauce</td> - <td class='c010'><a href='#sauces12'>40</a></td> - </tr> - <tr> - <td class='c009'>Melted butter</td> - <td class='c010'><a href='#sauces13'>40</a></td> - </tr> - <tr> - <td class='c009'>Mint sauce</td> - <td class='c010'><a href='#sauces14'>40</a></td> - </tr> - <tr> - <td class='c009'>Onion sauce</td> - <td class='c010'><a href='#sauces15'>40</a></td> - </tr> - <tr> - <td class='c009'>Piquant sauce</td> - <td class='c010'><a href='#sauces16'>40</a></td> - </tr> - <tr> - <td class='c009'>Tartare sauce</td> - <td class='c010'><a href='#sauces17'>40</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Pies, Puddings, and Sweet Dishes.</span></td> - </tr> - <tr> - <td class='c009'>Pastry, Hints on making</td> - <td class='c010'><a href='#sweetdishes01'>41</a></td> - </tr> - <tr> - <td class='c009'>Pastry, short crusts</td> - <td class='c010'><a href='#sweetdishes02'>41</a></td> - </tr> - <tr> - <td class='c009'>Pastry, flaky</td> - <td class='c010'><a href='#sweetdishes03'>41</a></td> - </tr> - <tr> - <td class='c009'>Pastry, rough puff</td> - <td class='c010'><a href='#sweetdishes04'>41</a></td> - </tr> - <tr> - <td class='c009'>Puddings, to bake</td> - <td class='c010'><a href='#sweetdishes05'>42</a></td> - </tr> - <tr> - <td class='c009'>Puddings, to boil</td> - <td class='c010'><a href='#sweetdishes06'>42</a></td> - </tr> - <tr> - <td class='c009'>Puddings, to steam</td> - <td class='c010'><a href='#sweetdishes07'>42</a></td> - </tr> - <tr> - <td class='c009'>Almond pudding</td> - <td class='c010'><a href='#sweetdishes08'>42</a></td> - </tr> - <tr> - <td class='c009'>Apples, baked</td> - <td class='c010'><a href='#sweetdishes09'>43</a></td> - </tr> - <tr> - <td class='c009'>Apple snow</td> - <td class='c010'><a href='#sweetdishes10'>43</a></td> - </tr> - <tr> - <td class='c009'>Apple dumplings baked</td> - <td class='c010'><a href='#sweetdishes11'>43</a></td> - </tr> - <tr> - <td class='c009'>Apple fritters</td> - <td class='c010'><a href='#sweetdishes12'>43</a></td> - </tr> - <tr> - <td class='c009'>Apples in custard</td> - <td class='c010'><a href='#sweetdishes13'>44</a></td> - </tr> - <tr> - <td class='c009'>Apple jelly</td> - <td class='c010'><a href='#sweetdishes14'>44</a></td> - </tr> - <tr> - <td class='c009'>Batter (for frying)</td> - <td class='c010'><a href='#sweetdishes15'>43</a></td> - </tr> - <tr> - <td class='c009'>Batter pudding</td> - <td class='c010'><a href='#sweetdishes16'>54</a></td> - </tr> - <tr> - <td class='c009'>Bread pudding</td> - <td class='c010'><a href='#sweetdishes17'>44</a></td> - </tr> - <tr> - <td class='c009'>Cocoanut pudding</td> - <td class='c010'><a href='#sweetdishes18'>44</a></td> - </tr> - <tr> - <td class='c009'>Date pudding</td> - <td class='c010'><a href='#sweetdishes19'>45</a></td> - </tr> - <tr> - <td class='c009'>Ebony jelly</td> - <td class='c010'><a href='#sweetdishes20'>45</a></td> - </tr> - <tr> - <td class='c009'>Eve pudding</td> - <td class='c010'><a href='#sweetdishes21'>45</a></td> - </tr> - <tr> - <td class='c009'>Fig pudding</td> - <td class='c010'><a href='#sweetdishes22'>45</a></td> - </tr> - <tr> - <td class='c009'>Fruit pie</td> - <td class='c010'><a href='#sweetdishes23'>45</a></td> - </tr> - <tr> - <td class='c009'>Fruit pudding, boiled</td> - <td class='c010'><a href='#sweetdishes24'>46</a></td> - </tr> - <tr> - <td class='c009'>Fruit pudding, baked</td> - <td class='c010'><a href='#sweetdishes25'>46</a></td> - </tr> - <tr> - <td class='c009'>Fruit stewed</td> - <td class='c010'><a href='#sweetdishes26'>46</a></td> - </tr> - <tr> - <td class='c009'>Gooseberry fool</td> - <td class='c010'><a href='#sweetdishes27'>49</a></td> - </tr> - <tr> - <td class='c009'>Gooseberry jelly</td> - <td class='c010'><a href='#sweetdishes28'>46</a></td> - </tr> - <tr> - <td class='c009'>Homœopathic pudding</td> - <td class='c010'><a href='#sweetdishes29'>46</a></td> - </tr> - <tr> - <td class='c009'>Lemon creams</td> - <td class='c010'><a href='#sweetdishes30'>47</a></td> - </tr> - <tr> - <td class='c009'>Lemon dumplings</td> - <td class='c010'><a href='#sweetdishes31'>47</a></td> - </tr> - <tr> - <td class='c009'>Madeira cake pudding</td> - <td class='c010'><a href='#sweetdishes32'>47</a></td> - </tr> - <tr> - <td class='c009'>Marmalade pudding</td> - <td class='c010'><a href='#sweetdishes33'>47</a></td> - </tr> - <tr> - <td class='c009'>Mincemeat</td> - <td class='c010'><a href='#sweetdishes34'>48</a></td> - </tr> - <tr> - <td class='c009'>Pancakes</td> - <td class='c010'><a href='#sweetdishes35'>48</a></td> - </tr> - <tr> - <td class='c009'>Pears, stewed</td> - <td class='c010'><a href='#sweetdishes36'>48</a></td> - </tr> - <tr> - <td class='c009'>Plum pudding (economical)</td> - <td class='c010'><a href='#sweetdishes37'>48</a></td> - </tr> - <tr> - <td class='c009'>Plum pudding (Scotch)</td> - <td class='c010'><a href='#sweetdishes38'>49</a></td> - </tr> - <tr> - <td class='c009'>Prunes, stewed</td> - <td class='c010'><a href='#sweetdishes39'>49</a></td> - </tr> - <tr> - <td class='c009'>Rhubarb fool</td> - <td class='c010'><a href='#sweetdishes40'>49</a></td> - </tr> - <tr> - <td class='c009'>Rhubarb stewed</td> - <td class='c010'><a href='#sweetdishes40'>49</a></td> - </tr> - <tr> - <td class='c009'>Roly poly</td> - <td class='c010'><a href='#sweetdishes42'>49</a></td> - </tr> - <tr> - <td class='c009'>Silk pudding</td> - <td class='c010'><a href='#sweetdishes43'>49</a></td> - </tr> - <tr> - <td class='c009'>Suet pudding</td> - <td class='c010'><a href='#sweetdishes44'>49</a></td> - </tr> - <tr> - <td class='c009'>Swiss fritters</td> - <td class='c010'><a href='#sweetdishes45'>50</a></td> - </tr> - <tr> - <td class='c009'>Swiss roll</td> - <td class='c010'><a href='#sweetdishes46'>50</a></td> - </tr> - <tr> - <td class='c009'>Treacle and ginger pudding</td> - <td class='c010'><a href='#sweetdishes47'>50</a></td> - </tr> - <tr> - <td class='c009'>Treacle pie</td> - <td class='c010'><a href='#sweetdishes48'>51</a></td> - </tr> - <tr> - <td class='c009'>Yorkshire pudding</td> - <td class='c010'><a href='#sweetdishes49'>51</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Milk Puddings.</span></td> - </tr> - <tr> - <td class='c009'>Apples in custard</td> - <td class='c010'><a href='#milkpuddings01'>51</a></td> - </tr> - <tr> - <td class='c009'>Batter pudding</td> - <td class='c010'><a href='#milkpuddings02'>55</a></td> - </tr> - <tr> - <td class='c009'>Bread and butter pudding</td> - <td class='c010'><a href='#milkpuddings03'>51</a></td> - </tr> - <tr> - <td class='c009'>Cocoa mould</td> - <td class='c010'><a href='#milkpuddings04'>52</a></td> - </tr> - <tr> - <td class='c009'>Cocoanut custard</td> - <td class='c010'><a href='#milkpuddings05'>52</a></td> - </tr> - <tr> - <td class='c009'>Custards, boiled</td> - <td class='c010'><a href='#milkpuddings06'>52</a></td> - </tr> - <tr> - <td class='c009'>Custard pudding</td> - <td class='c010'><a href='#milkpuddings07'>52</a></td> - </tr> - <tr> - <td class='c009'>Derby pudding</td> - <td class='c010'><a href='#milkpuddings08'>53</a></td> - </tr> - <tr> - <td class='c009'>Macaroni pudding</td> - <td class='c010'><a href='#milkpuddings09'>53</a></td> - </tr> - <tr> - <td class='c009'>New Year tartlets</td> - <td class='c010'><a href='#milkpuddings10'>53</a></td> - </tr> - <tr> - <td class='c009'>Pancakes</td> - <td class='c010'><a href='#milkpuddings11'>54</a></td> - </tr> - <tr> - <td class='c009'>Queen of puddings</td> - <td class='c010'><a href='#milkpuddings12'>54</a></td> - </tr> - <tr> - <td class='c009'>Rice pudding</td> - <td class='c010'><a href='#milkpuddings13'>54</a></td> - </tr> - <tr> - <td class='c009'>Sago pudding</td> - <td class='c010'><a href='#milkpuddings14'>54</a></td> - </tr> - <tr> - <td class='c009'>Sweet omelet</td> - <td class='c010'><a href='#milkpuddings15'>54</a></td> - </tr> - <tr> - <td class='c009'>Tapioca pudding</td> - <td class='c010'><a href='#milkpuddings14'>54</a></td> - </tr> - <tr> - <td class='c009'>Trifle (cheap)</td> - <td class='c010'><a href='#milkpuddings17'>54</a></td> - </tr> - <tr> - <td class='c009'>Yorkshire pudding</td> - <td class='c010'><a href='#milkpuddings18'>55</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Breakfast Dishes.</span></td> - </tr> - <tr> - <td class='c009'>Cauliflower au gratin</td> - <td class='c010'><a href='#breakfast01'>55</a></td> - </tr> - <tr> - <td class='c009'>Chocolate</td> - <td class='c010'><a href='#breakfast02'>55</a></td> - </tr> - <tr> - <td class='c009'>Cocoa</td> - <td class='c010'><a href='#breakfast03'>56</a></td> - </tr> - <tr> - <td class='c009'><span class='pageno' id='Page_viii'>viii</span>Cocoa nibs</td> - <td class='c010'><a href='#breakfast04'>56</a></td> - </tr> - <tr> - <td class='c009'>Coffee</td> - <td class='c010'><a href='#breakfast05'>56</a></td> - </tr> - <tr> - <td class='c009'>Eggs, boiled, <i>see</i> coddled</td> - <td class='c010'><a href='#breakfast06'>56</a></td> - </tr> - <tr> - <td class='c009'>Eggs, coddled</td> - <td class='c010'><a href='#breakfast06'>56</a></td> - </tr> - <tr> - <td class='c009'>Eggs, fried</td> - <td class='c010'><a href='#breakfast08'>57</a></td> - </tr> - <tr> - <td class='c009'>Eggs, hard-boiled</td> - <td class='c010'><a href='#breakfast09'>57</a></td> - </tr> - <tr> - <td class='c009'>Eggs, poached</td> - <td class='c010'><a href='#breakfast10'>57</a></td> - </tr> - <tr> - <td class='c009'>Eggs, savoury</td> - <td class='c010'><a href='#breakfast11'>57</a></td> - </tr> - <tr> - <td class='c009'>Eggs, stewed with peas</td> - <td class='c010'><a href='#breakfast12'>58</a></td> - </tr> - <tr> - <td class='c009'>Eggs, stirred or buttered</td> - <td class='c010'><a href='#breakfast13'>58</a></td> - </tr> - <tr> - <td class='c009'>Hominy</td> - <td class='c010'><a href='#breakfast14'>58</a></td> - </tr> - <tr> - <td class='c009'>Macaroni cheese</td> - <td class='c010'><a href='#breakfast15'>58</a></td> - </tr> - <tr> - <td class='c009'>Mushrooms</td> - <td class='c010'><a href='#breakfast16'>58</a></td> - </tr> - <tr> - <td class='c009'>Peas stewed with eggs</td> - <td class='c010'><a href='#breakfast12'>58</a></td> - </tr> - <tr> - <td class='c009'>Porridge</td> - <td class='c010'><a href='#breakfast18'>59</a></td> - </tr> - <tr> - <td class='c009'>Risotto</td> - <td class='c010'><a href='#breakfast19'>59</a></td> - </tr> - <tr> - <td class='c009'>Salmagundy</td> - <td class='c010'><a href='#breakfast20'>59</a></td> - </tr> - <tr> - <td class='c009'>Savoury omelet</td> - <td class='c010'><a href='#breakfast21'>59</a></td> - </tr> - <tr> - <td class='c009'>Tea</td> - <td class='c010'><a href='#breakfast22'>60</a></td> - </tr> - <tr> - <td class='c009'>Toast</td> - <td class='c010'><a href='#breakfast23'>60</a></td> - </tr> - <tr> - <td class='c009'>Tomatoes, fried</td> - <td class='c010'><a href='#breakfast24'>60</a></td> - </tr> - <tr> - <td class='c009'>Welsh rarebit</td> - <td class='c010'><a href='#breakfast25'>60</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Bread and Biscuits.</span></td> - </tr> - <tr> - <td class='c009'>African shoots</td> - <td class='c010'><a href='#bread01'>60</a></td> - </tr> - <tr> - <td class='c009'>Bola</td> - <td class='c010'><a href='#bread02'>61</a></td> - </tr> - <tr> - <td class='c009'>Bread</td> - <td class='c010'><a href='#bread03'>61</a></td> - </tr> - <tr> - <td class='c009'>Bread unfermented</td> - <td class='c010'><a href='#bread04'>62</a></td> - </tr> - <tr> - <td class='c009'>Buns</td> - <td class='c010'><a href='#bread05'>62</a></td> - </tr> - <tr> - <td class='c009'>Butter cakes</td> - <td class='c010'><a href='#bread06'>62</a></td> - </tr> - <tr> - <td class='c009'>Candied peel drops</td> - <td class='c010'><a href='#bread07'>62</a></td> - </tr> - <tr> - <td class='c009'>Chocolate cake</td> - <td class='c010'><a href='#bread08'>63</a></td> - </tr> - <tr> - <td class='c009'>Chocolate drops</td> - <td class='c010'><a href='#bread09'>63</a></td> - </tr> - <tr> - <td class='c009'>Cocoanut drops</td> - <td class='c010'><a href='#bread10'>63</a></td> - </tr> - <tr> - <td class='c009'>Cornflower cake</td> - <td class='c010'><a href='#bread11'>63</a></td> - </tr> - <tr> - <td class='c009'>Dough cake</td> - <td class='c010'><a href='#bread12'>63</a></td> - </tr> - <tr> - <td class='c009'>Hanucah cakes</td> - <td class='c010'><a href='#bread13'>64</a></td> - </tr> - <tr> - <td class='c009'>Lemon cheese-cake mixture</td> - <td class='c010'><a href='#bread14'>64</a></td> - </tr> - <tr> - <td class='c009'>Oatmeal biscuits</td> - <td class='c010'><a href='#bread15'>64</a></td> - </tr> - <tr> - <td class='c009'>Orange cake</td> - <td class='c010'><a href='#bread16'>64</a></td> - </tr> - <tr> - <td class='c009'>Plum loaf</td> - <td class='c010'><a href='#bread17'>65</a></td> - </tr> - <tr> - <td class='c009'>Scones</td> - <td class='c010'><a href='#bread18'>65</a></td> - </tr> - <tr> - <td class='c009'>Shrewsbury biscuits</td> - <td class='c010'><a href='#bread01'>60</a></td> - </tr> - <tr> - <td class='c009'>Spanish biscuits</td> - <td class='c010'><a href='#bread20'>65</a></td> - </tr> - <tr> - <td class='c009'>Spice cakes</td> - <td class='c010'><a href='#bread21'>65</a></td> - </tr> - <tr> - <td class='c009'>Vinegar cake</td> - <td class='c010'><a href='#bread22'>65</a></td> - </tr> - <tr> - <td class='c009'>Yorkshire tea-cakes</td> - <td class='c010'><a href='#bread23'>66</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Sweetmeats.</span></td> - </tr> - <tr> - <td class='c009'>Chocolate caramels</td> - <td class='c010'><a href='#sweetmeats01'>66</a></td> - </tr> - <tr> - <td class='c009'>Cocoanut candy</td> - <td class='c010'><a href='#sweetmeats02'>66</a></td> - </tr> - <tr> - <td class='c009'>Ginger lee</td> - <td class='c010'><a href='#sweetmeats03'>67</a></td> - </tr> - <tr> - <td class='c009'>Toffee</td> - <td class='c010'><a href='#sweetmeats04'>67</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Invalid Cookery.</span></td> - </tr> - <tr> - <td class='c009'>Arrowroot, cup of</td> - <td class='c010'><a href='#invalid01'>67</a></td> - </tr> - <tr> - <td class='c009'>Barley water</td> - <td class='c010'><a href='#invalid02'>67</a></td> - </tr> - <tr> - <td class='c009'>Beef tea, raw</td> - <td class='c010'><a href='#invalid03'>68</a></td> - </tr> - <tr> - <td class='c009'>Beef tea, strongest</td> - <td class='c010'><a href='#invalid04'>68</a></td> - </tr> - <tr> - <td class='c009'>Beef tea, whole</td> - <td class='c010'><a href='#invalid05'>68</a></td> - </tr> - <tr> - <td class='c009'>Calf’s foot jelly</td> - <td class='c010'><a href='#invalid06'>68</a></td> - </tr> - <tr> - <td class='c009'>Chicken, boiled</td> - <td class='c010'><a href='#invalid07'>69</a></td> - </tr> - <tr> - <td class='c009'>Chicken, broth</td> - <td class='c010'><a href='#invalid08'>69</a></td> - </tr> - <tr> - <td class='c009'>Chicken, roasted</td> - <td class='c010'><a href='#invalid09'>69</a></td> - </tr> - <tr> - <td class='c009'>Cornflower, cup of</td> - <td class='c010'><a href='#invalid10'>67</a></td> - </tr> - <tr> - <td class='c009'>Cornflower, blanc mange</td> - <td class='c010'><a href='#invalid11'>69</a></td> - </tr> - <tr> - <td class='c009'>Gruel</td> - <td class='c010'><a href='#invalid12'>70</a></td> - </tr> - <tr> - <td class='c009'>Lait de poule</td> - <td class='c010'><a href='#invalid13'>70</a></td> - </tr> - <tr> - <td class='c009'>Lemonade</td> - <td class='c010'><a href='#invalid14'>70</a></td> - </tr> - <tr> - <td class='c009'>Mutton broth</td> - <td class='c010'><a href='#invalid15'>70</a></td> - </tr> - <tr> - <td class='c009'>Toast water</td> - <td class='c010'><a href='#invalid16'>70</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Passover Dishes.</span></td> - </tr> - <tr> - <td class='c009'>Batter pudding</td> - <td class='c010'><a href='#passover01'>70</a></td> - </tr> - <tr> - <td class='c009'>Cocoanut custard</td> - <td class='c010'><a href='#passover02'>71</a></td> - </tr> - <tr> - <td class='c009'>Fish, fried</td> - <td class='c010'><a href='#passover03'>71</a></td> - </tr> - <tr> - <td class='c009'>Fish, stewed</td> - <td class='c010'><a href='#passover04'>71</a></td> - </tr> - <tr> - <td class='c009'>Grimslichs</td> - <td class='c010'><a href='#passover05'>71</a></td> - </tr> - <tr> - <td class='c009'>Motza kleis</td> - <td class='c010'><a href='#passover06'>71</a></td> - </tr> - <tr> - <td class='c009'>Motza pudding, baked</td> - <td class='c010'><a href='#passover07'>71</a></td> - </tr> - <tr> - <td class='c009'>Motza pudding, boiled</td> - <td class='c010'><a href='#passover08'>72</a></td> - </tr> - <tr> - <td class='c009'>Potato pastry</td> - <td class='c010'><a href='#passover09'>72</a></td> - </tr> - <tr> - <td class='c009'>Potato pudding</td> - <td class='c010'><a href='#passover10'>72</a></td> - </tr> - <tr> - <td class='c009'>Sassafras</td> - <td class='c010'><a href='#passover11'>72</a></td> - </tr> - <tr> - <td class='c009'>Swiss roll</td> - <td class='c010'><a href='#passover12'>72</a></td> - </tr> - <tr> - <td class='c009'>Lightning cakes</td> - <td class='c010'><a href='#passover13'>72</a></td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c011' colspan='2'><span class='sc'>Appendix.</span></td> - </tr> - <tr> - <td class='c009'>Formation of Cookery Classes</td> - <td class='c010'><a href='#appendix01'>73</a></td> - </tr> - <tr> - <td class='c009'>List of Utensils for Classes</td> - <td class='c010'><a href='#appendix02'>74</a></td> - </tr> - <tr> - <td class='c009'>Hints on Cleaning Kitchen Utensils</td> - <td class='c010'><a href='#appendix03'>76</a></td> - </tr> -</table> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_ix'>ix</span> - <h2 id='hints' class='c004'>SPECIAL HINTS FOR YOUNG HOUSEKEEPERS.</h2> -</div> - -<p class='c005'>1. In making soups or gravies which require colouring -the outer skins of the onion should be left on. -Mushroom skins are also useful for this purpose, and -impart a pleasant flavour.</p> - -<p class='c006'><a id='thicken'></a>2. When thickening soups, gravies, etc., mix the flour, -cornflour, arrowroot, etc., to a smooth cream with <em>cold</em> -liquid first, then stir continually from the bottom and -against the sides of the saucepan or other vessel to -prevent lumps.</p> - -<p class='c006'>3. The dripping from roast mutton, when used for -making pastry, sometimes has an unpleasant flavour. If -a few drops of vinegar and of oil be beaten up with it, it -will be found quite as good as beef dripping.</p> - -<p class='c006'>4. Home-dried herbs are much cheaper than bought -ones. About June buy the herbs, rinse them slightly in -cold water, strip off the leaves, place the various kinds of -herbs on separate pieces of white paper, in the oven or -on top of it. When the leaves are quite crisp, rub them -through a wire sieve, and bottle them up tight.</p> - -<p class='c006'>5. When chopping onions, let cold water run on the -wrists for a minute. This will prevent the eyes from -watering.</p> - -<p class='c006'>6. When the juice of lemons is required, and the -lemons are hard, place them on a baking sheet in the -oven for a few minutes; they will become quite soft. To -keep them from getting mouldy, wrap each one in tissue -paper, and keep separate.</p> - -<p class='c006'><span class='pageno' id='Page_x'>x</span><a id='raspings'></a>7. Stale scraps of bread should be put in a tin in the -oven, and baked a nice brown. When quite crisp, they -should be pounded and bottled. These “raspings” will -be found very useful.</p> - -<p class='c006'>8. Bread should be kept in a glazed earthenware -pan, which should have a cover, and must be cleaned -frequently.</p> - -<p class='c006'>9. To disguise the disagreeable odours which often -ascend from the kitchen during the process of cooking, -throw a handful of cedar dust on the top of the grate. -(This—called “Dust of Lebanon”—may be obtained of -most stationers at about 4d. per packet.)</p> - -<p class='c006'>10. Milk is the best thing for removing <em>fresh</em> ink -stains, but it must be applied immediately, and the -stained part washed.</p> - -<p class='c006'>11. A little powdered sugar sprinkled on a fire, which -is almost out, will invariably revive it. Salt sprinkled on -a fire clears it for grilling, roasting, etc.</p> - -<p class='c006'>12. House flannels should be herringboned all round -before they are used. This ensures their lasting longer, -and prevents sinks being stopped up by the ravellings.</p> - -<p class='c006'>13. It is a decided economy to order soap in large -quantities. It should be cut up when new, and stored -for several weeks in a warm place to dry. Candles also -last longer if kept some weeks.</p> - -<p class='c006'>14. All stores should be kept in air-tight tins or glazed -jars.</p> - -<p class='c006'><a id='browning'></a>15. Liquid browning, for colouring soups and gravies, -should be made as follows, and kept in a bottle for -use:—Put 2 oz. pounded loaf sugar in a small iron -saucepan; let it melt, stirring with an iron spoon; when -very dark (but not black), add ½ pint hot water; let it -boil up, and when cool, bottle it. A few drops are -sufficient to colour a quart of liquid.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_xi'>xi</span> - <h2 id='koshering' class='c004'>KOSHERING.<a id='r1' /><a href='#f1' class='c012'><sup>[1]</sup></a></h2> -</div> - -<p class='c005'>Leviticus, ch. xvii. 10, 11:—“And whatsoever man -there be of the house of Israel, or of the strangers that -sojourn among you, that eateth any manner of blood; -I will even set my face against that soul that eateth -blood, and will cut him off from among his people. For -the life of the flesh is in the blood.”</p> - -<p class='c006'>When purchasing meat, care must be taken to see -that all veins of blood, forbidden fat, and the prohibited -sinew have been removed. It is the custom in London -to affix a label marked “Porged” on joints from the -hind-quarters, which have been prepared in accordance -with our ordinances.</p> - -<p class='c006'>The following are the Jewish regulations for koshering -meat and poultry:—</p> - -<p class='c006'>The meat is put into a pan, specially reserved for the -purpose, and is then entirely covered with cold water, -and left in it for half-an-hour. Before removing the meat -from the water, every clot of blood must be washed off. -It should then be put upon the salting board (a wooden -board perforated with holes), or a basket lid, placed in a -slanting position, so that the water may run off. Finely -powdered salt is then sprinkled profusely over every part -of the meat. The meat must remain in salt for one -hour. It is then removed, held over a sink or pan, and -well rinsed with cold water three times, so that all the -salt is washed off. Then it is placed in a clean cloth, -and thoroughly dried.</p> - -<p class='c006'><span class='pageno' id='Page_xii'>xii</span>The heart and the lungs must be cut open before -being soaked, so that the blood may flow out. The liver -must be prepared apart from other meat. It must be cut -open, washed in cold water, fried over the fire on a -shovel, and, whilst frying, it must be salted. When fried -the blood must be well washed from it.</p> - -<p class='c006'>The head and feet of an animal may be koshered with -the hair or skin adhering thereto. The head should, -however, be cut open, the brain removed and koshered -separately. The ends of the claws and hoofs must be -cut off before the feet are koshered.</p> - -<p class='c006'>Poultry is koshered in the same way as meat, taking -care that previous to the soaking in water the whole of -the inside be completely removed.</p> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='nf-center-c0'> -<div class='nf-center c003'> - <div><span class='pageno' id='Page_1'>1</span><span class='xxlarge'>THE ECONOMICAL JEWISH COOK.</span></div> - </div> -</div> - -<div> - <h2 class='c004'>SOUPS.</h2> -</div> - -<h3 id='soups01' class='c007'>Hints on Making Soups and Stock.</h3> - -<p class='c008'>Every housewife should bear in mind that a stock-pot -always on the fire is a great aid to economy. Any odd -pieces, trimmings, cooked bones, the liquor in which -meat or poultry has been boiled (commonly known as -<i>pot-liquor</i>), should be thrown in, and the pot kept about -three parts full of water. When soup or gravy is required -the stock should be well skimmed, and poured into a -clean saucepan. The pot may be of brown earthenware -with a cover and must be cleaned frequently. It should -often be looked over, soft bones removed and fresh ones -added.</p> - -<p class='c006'>In preparing soups:—</p> - -<p class='c006'>1. Allow plenty of time, so that all the goodness of -the ingredients may be thoroughly extracted. To do this -effectually always put soup-meat into <em>cold</em> water, so that -the outside may not be hardened, and the flow of the -juices may not be checked.</p> - -<p class='c006'>2. Make the stock the day before the soup is wanted.</p> - -<p class='c006'>3. Let the stock boil once; remove the scum, and -draw the saucepan to the side of the fire to <em>simmer</em> -only.</p> - -<p class='c006'>4. When the stock is made pour it at once into a clean -basin and leave it uncovered. Remove the fat from the -top next morning.</p> - -<p class='c006'>5. Bread fried in boiling oil or fat, and cut into small -squares, should be served with all thick soups.</p> - -<div> - <span class='pageno' id='Page_2'>2</span> - <h3 id='soups02' class='c007'>To Make Fresh Stock. Time—5 hours.</h3> -</div> - -<p class='c008'>Order a melt (cost 8d.) from the butcher. After -koshering, skin it, and notch it across several times; -add 2 quarts of cold water, 1 carrot, 1 turnip, 1 onion -stuffed with whole peppers and cloves, salt, and simmer -about 5 hours. This will make about 3 pints of good -stock, and is more economical than any other soup-meat.</p> - -<h3 class='c007'>Another way of Making Fresh Stock. Time—5 hours.</h3> - -<p class='c008'>2 lbs. shin of beef, 1 turnip, 1 carrot, 1 onion, ½ head -celery, 1 teaspoonful salt, ½ teaspoonful pepper, 2 quarts -cold water.</p> - -<p class='c006'>Cut the meat into pieces, break up the bones, add the -cold water and the salt. Bring to the boil and skim well. -Prepare the vegetables, cut them into pieces, and add -them. Simmer 5 hours. This will make about 3 pints -of good stock.</p> - -<h3 id='soups03' class='c007'>White Stock.</h3> - -<p class='c008'>Same as above, using knuckle of veal and poultry-bones -instead of beef.</p> - -<h3 id='soups04' class='c007'>To Clear Soup. Time—1 hour.</h3> - -<p class='c008'>3 pints stock, ½ lb. gravy beef, 1 carrot, 1 turnip, 1 -onion.</p> - -<p class='c006'>Chop up the beef fine; clean the vegetables and cut -them into small pieces. After removing all the fat from -the stock, which should now be in the form of jelly, place -it in a stew-pan with the meat and vegetables. Whisk it -over the fire until just on boiling point, when it should -be left to boil up well. It should now be clear. Fix a -clean kitchen-cloth on the legs of a chair, placed with its -seat on a table; pour boiling water several times through -the cloth into a basin, and then let the soup run twice -slowly through the cloth.</p> - -<p class='c006'><i>Another Way.</i>—Use 2 whites of eggs whisked in -½ pint cold water, instead of the gravy beef.</p> - -<div> - <span class='pageno' id='Page_3'>3</span> - <h3 id='soups05' class='c007'>Green Pea Soup. Time—1 hour.</h3> -</div> - -<p class='c008'>1 pint green peas, 1 quart stock, a few sprigs parsley, -a small bunch of mint, salt and pepper to taste, 1 tablespoonful -flour.</p> - -<p class='c006'>Put the stock on, and when it boils add the salt, peas -and other ingredients. When the vegetables are tender -pass them through a sieve with the stock they were -boiled in; boil it up again in a clean stew-pan; thicken -it carefully with flour, and cook 10 minutes.</p> - -<h3 id='soups06' class='c007'>Julienne Soup. Time—2 hours.</h3> - -<p class='c008'>1 large carrot, 1 small turnip, 2 leeks, 1 onion, -½ head celery, 2 oz. dripping, 1 cabbage-lettuce, a little -tarragon and chervil, 1 teaspoonful sugar, salt to taste, -3 pints stock.</p> - -<p class='c006'>Shred all the vegetables to the same length and size; -fry all except the lettuce, tarragon and chervil, a light -brown in the dripping in the stew-pan. Clear the stock as -directed on <a href='#soups04'>page 2</a>; boil it and add it with the sugar -and salt to the vegetables; skim well until all grease is -removed, add the lettuce, tarragon, and chervil; let it -boil a few minutes, and serve.</p> - -<h3 id='soups07' class='c007'>Kugel.</h3> - -<p class='c008'>1 pint dried green peas, 1 quart large haricot beans, -both soaked over-night; 2 lbs. clod, 1 large onion stuffed -with cloves, 1 tablespoonful flour; salt and pepper to -taste.</p> - -<h4 class='c013'><i>Pudding.</i></h4> - -<p class='c008'>2 eggs, ¼ lb. suet, ½ lb. flour, ¼ lb. brown sugar, ¼ lb. -currants, ¼ lb. raisins or sultanas, 2 oz. candied peel: spice -to taste.</p> - -<p class='c006'>Shred the suet and candied peel, wash and dry the -currants, stone the raisins, mix all the dry ingredients together, -add the eggs, well-beaten, place in a greased basin -and tie a cloth over. Put the basin at the bottom of a -large earthenware pan; place a plate on the top of the -basin and the meat on this. Throw the peas, beans, -onion, pepper, salt and flour into the pan, cover all with -water, and tie a piece of brown paper over the pan. -Put it in the oven when the cooking is finished on -Friday, and dish up when required on Saturday, serving -the soup, meat, and pudding as separate courses.</p> - -<div> - <span class='pageno' id='Page_4'>4</span> - <h3 id='soups08' class='c007'>Liver Soup. Time—2 hours.</h3> -</div> - -<p class='c008'>1 quart pot-liquor, 6 oz. liver, 1 egg, 3 oz. dripping, -2 tablespoonfuls flour, half small roll; pepper and salt to -taste.</p> - -<p class='c006'>Brown the flour in the dripping; add the liver cut in -small pieces, the egg and bread, and let all brown in the -pan until thoroughly done a good dark colour. Pound it, -and return to the saucepan with the pepper, salt, and -pot-liquor, to simmer about 1 hour.</p> - -<h3 id='soups09' class='c007'>Mock Turtle Soup. Time—1½ hour.</h3> - -<p class='c008'>1 bullock’s foot, 2 lbs. shin of beef, 2 carrots, 2 turnips, -1 small head celery, 1 leek, 1 onion, 6 oz. dripping, -½ lb. flour; bay-leaves, cloves, cayenne, and ground -mace; 1 wineglassful sherry.</p> - -<p class='c006'>The day before the soup is required cut up the foot and -put it in a saucepan with 2 quarts of cold water; simmer -5 hours, then strain; cut all the flesh off the bones and -chop it up into neat pieces. Put on the shin separately -in 2 quarts of cold water, and simmer 4 or 5 hours. Prepare -the vegetables, cut them up, fry them in the fat in a -large stew-pan; when soft add the flour, and stir till -rather brown. Add the stock from the foot, then that -from the shin, the bay-leaves and all the other ingredients. -When it boils pass it all through a sieve, add the pieces -of bullock’s foot, and simmer ½ hour. A little soy may -be added if required. Before serving pour the wine into -the bottom of the tureen.</p> - -<h3 id='soups10' class='c007'>Mulligatawny Soup. Time—2 hours.</h3> - -<p class='c008'>2 oz. dripping, 2 onions, 2 apples, 2 or 3 carrots, 1 turnip, -a few sticks celery, a bunch of herbs, 2 quarts stock -or pot-liquor, 2 tablespoonfuls flour, 1 tablespoonful curry -powder, 1 dessertspoonful curry paste, 1 gill water, 1 teaspoonful -salt.</p> - -<p class='c006'>Prepare the vegetables, fry the onions in hot dripping -in the stew-pan; when brown add the apples cut up and -cored, carrots, turnip, celery, herbs and salt. Boil these -in the stock. Mix the flour, curry paste and powder into a -smooth paste with the water, pour into the soup, and stir -till it boils. The fat should be skimmed off as it rises. -Boil at least 1 hour, and then strain through a sieve. -Serve with well-boiled rice (see <a href='#vegetables21'>page 35</a>).</p> - -<div> - <span class='pageno' id='Page_5'>5</span> - <h3 id='soups11' class='c007'>Mutton Broth. Time—2½ to 3 hours.</h3> -</div> - -<p class='c008'>2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, -1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, -1 teaspoonful salt, 1 quart water.</p> - -<p class='c006'>Cut the meat into small pieces (removing the fat), and -put it into a saucepan with the bones, cold water and salt; -bring to the boil. Draw to the side of the fire as soon as -the broth boils, skim well. Simmer for 1½ hour, skimming -occasionally. Prepare the vegetables and rice, add them -and let all simmer ½ hour till the vegetables are tender. -Add the parsley just before serving.</p> - -<h3 id='soups12' class='c007'>Ox-tail Soup. Time—4 hours.</h3> - -<p class='c008'>1 ox-tail, 2 oz. dripping, 1 carrot, 1 small turnip, 2 -onions, 2 shalots, 1 tooth garlic or 1 leek, a bunch of herbs, -a few sticks celery, a little mace, cinnamon, and 2 cloves, -2 quarts water or pot-liquor, salt, 2 or 3 mushrooms, -1 gill sherry or chablis.</p> - -<p class='c006'>Prepare the vegetables, cut them up, wash and wipe the -ox-tail, cut it in pieces and fry all in hot dripping in a -large stew pan. Add the herbs, spice, seasoning and -water. When boiling skim off the fat and then stew -gently for 3 hours; strain it into a basin, putting the -pieces of ox-tail into the tureen with the sherry or chablis. -Pour the soup into a stew-pan, stir till it boils. Add the -mushrooms, and cook from 10 to 15 minutes, skimming -off any scum; strain the soup and pour over the ox-tail.</p> - -<h3 id='soups13' class='c007'>Tomato Soup. Time—1½ hour.</h3> - -<p class='c008'>2 quarts stock, 2 lbs. tomatoes or 1 tin tomatoes, -2 leeks, 2 carrots, 2 turnips; pepper and salt to taste; -thyme, and half a bay-leaf, 1 teaspoonful chopped parsley, -1 oz. dripping, 2 tablespoonfuls flour.</p> - -<p class='c006'>Prepare and cut up the vegetables, boil all for half -an hour in ½ pint water, and then pulp through a sieve. -Warm the dripping in a stew-pan, stir the flour in -smoothly, pour the pulped vegetables and stock on to it -slowly, and let all thicken over the fire.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_6'>6</span> - <h2 id='savoury' class='c004'>SAVOURY INGREDIENTS FOR SOUPS.</h2> -</div> - -<p class='c005'>Vermicelli, macaroni, sago, Italian paste, or semolina, -may be thrown into any clear soup, when boiling, about -¼ hour before it is served.</p> - -<h3 id='savoury01' class='c007'>Frimsels. Time—¾ hour.</h3> - -<p class='c008'>1 egg, salt, flour.</p> - -<p class='c006'>Beat up the egg well, add a pinch of salt, then, with a -knife, work in as much flour as possible. Flour the board -thoroughly, roll out the paste very thin, cut into three, -and roll out each piece till nearly transparent; then fold -into three, let it dry for ¼ of an hour, and with a sharp -knife shave off extremely fine strips. Let these dry, and -add them to the soup when boiling ¼ of an hour before -serving.</p> - -<h3 id='savoury02' class='c007'>Drop Dumplings. Time—½ hour.</h3> - -<p class='c008'>1 tablespoonful beef dripping, 1 egg, 2 tablespoonfuls -flour, nutmeg, 1 dessertspoonful chopped parsley, salt and -pepper to taste.</p> - -<p class='c006'>Beat up the dripping till quite white; pour some -boiling water over the egg, then break it into the -dripping; stir these together, then add the flour, seasoning, -a little grated nutmeg, and the parsley. Drop pieces -the size of a large walnut, into the boiling soup, and -cook about 15 minutes.</p> - -<h3 id='savoury03' class='c007'>Savoury Custard. Time—40 minutes.</h3> - -<p class='c008'>3 yolks of eggs, 2 whites of eggs, 1 gill of stock, a little -salt.</p> - -<p class='c006'>Beat up the eggs with the stock and salt; strain into a -well-greased gallipot, cover it with a piece of greased -paper, stand it in a saucepan of boiling water and steam -very gently for 30 minutes (the custard would be full of -holes if steamed quickly). When the custard is set, take -the gallipot out of the saucepan, let it get cool, turn the -custard out and cut it up into fancy shapes.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_7'>7</span> - <h2 class='c004'>MILK SOUPS.</h2> -</div> - -<h3 id='milksoups01' class='c007'>Artichoke or Turnip Soup. Time—1 hour.</h3> - -<p class='c008'>1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful -flour, 1½ pint hot milk, 1½ pint hot water, a little -cream or good butter, salt, pepper, and a little sugar.</p> - -<p class='c006'>Heat the butter in a stew-pan, put in the vegetables, -turn them about, add the salt, flour, milk and water, -stirring them in slowly. When the vegetables are done -rub them through a sieve, put them back into a clean -stew-pan, add sugar and more seasoning if required and -heat thoroughly. A little cream or good butter may be -put into the tureen, and the soup stirred into it.</p> - -<h3 id='milksoups02' class='c007'>Cabbage Soup. Time—1 hour.</h3> - -<p class='c008'>1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 -shalot or onion, 1 pint milk, 1¼ pint boiling water, 2 -tablespoonfuls semolina, 1 teaspoonful salt, ¼ teaspoonful -pepper.</p> - -<p class='c006'>Put on a large saucepan of water to boil; shred the -cabbage and put it into the boiling water to blanch for -5 minutes. Strain the cabbage, return it to the saucepan -with 1¼ pint boiling water, the milk, onion, chopped parsley, -butter, and seasoning. Bring this to the boil and -cook 15 minutes; then shake in the semolina and boil -10 minutes.</p> - -<h3 id='milksoups03' class='c007'>Celery Soup. Time—6 hours.</h3> - -<p class='c008'>4 heads celery, 1 small onion, 1 pint water, 1 pint milk, -1 yolk of egg. Pepper and salt to taste.</p> - -<p class='c006'>Stew the celery and onion in the water for 5 to 6 hours, -pulp it through a sieve, add ¾ pint milk and the seasoning -and let it boil once. Draw it to the side of the fire -and add the yolk beaten up in 1 gill cold milk; stir, but -do not let it boil, and serve when hot.</p> - -<h3 id='milksoups04' class='c007'>Haricot Soup. Time—4½ hours.</h3> - -<p class='c008'>1 pint haricot beans, 1 pint milk, 2 quarts water, 1 -onion; pepper and salt to taste.</p> - -<p class='c006'><span class='pageno' id='Page_8'>8</span>Soak the beans in water all night. Next morning put -them in a saucepan with the water, pepper, salt, and -sliced onion. Boil gently 4 hours. Then mash all -through a sieve into a basin, stir in the milk, and return -to the saucepan to get hot.</p> - -<h3 id='milksoups05' class='c007'>Potato Soup. Time—1½ hour.</h3> - -<p class='c008'>1 lb. potatoes (weighed after they are peeled), ½ oz. -butter, 1 onion, 1 pint hot water, ½ pint milk; salt and -pepper to taste.</p> - -<p class='c006'>Cut up the potatoes, put them in a stew-pan with the -butter and the onion cut in slices. Stir over the fire for 5 -minutes. Add the water, and simmer for 1 hour. Pass -all through a sieve, and return to the stew-pan. Add the -milk, salt, and pepper, and serve when hot.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>CHEAP SOUPS.</h2> -</div> - -<h3 id='cheapsoups01' class='c007'>Barley Soup. Time—4 hours.</h3> - -<p class='c008'>2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, -2 carrots, a little chopped parsley; salt and pepper to -taste.</p> - -<p class='c006'>Prepare the vegetables, put them with the other ingredients -into a saucepan, and simmer gently for 3 or 4 -hours.</p> - -<h3 id='cheapsoups02' class='c007'>Brown Onion Soup. Time—1½ hour.</h3> - -<p class='c008'>3 onions, 1 oz. dripping, 1 teaspoonful flour, 1½ pint -water or pot-liquor; pepper, salt and soy to taste.</p> - -<p class='c006'>Skin the onions, cut them into small dice, heat the -dripping, and throw in the onions, shaking them about -over the fire till they are golden brown (they must be -coloured very slowly or some pieces will get too dark). -When they are brown stir in the flour carefully, and add -the water or pot-liquor. Simmer for an hour, then rub -through a sieve, return to the saucepan, add a little soy, -pepper and salt to taste, and boil for 3 minutes before -serving.</p> - -<p class='c006'>If these directions are carefully followed this soup is -equal to one made from good stock.</p> - -<div> - <span class='pageno' id='Page_9'>9</span> - <h3 id='cheapsoups03' class='c007'>Carrot Soup. Time—1½ hour.</h3> -</div> - -<p class='c008'>1 quart water or pot-liquor, 1½ lb. carrots, 4 onions, -2 oz. dripping; salt and pepper to taste.</p> - -<p class='c006'>Prepare the vegetables, slice them, then fry them in -the dripping. Add the water or pot-liquor, salt and -pepper. Boil till the vegetables are tender, then pulp -through a sieve into a basin. Heat again and serve -with fried bread.</p> - -<h3 id='cheapsoups04' class='c007'>Lentil Soup. Time—3 or 4 hours.</h3> - -<p class='c008'>5 pints water, 1 pint red lentils, 1 onion, 3 sticks of -celery or some celery seed, 1 oz. dripping; pepper and -salt to taste.</p> - -<p class='c006'>The lentils must be soaked all night in cold water. -Melt the dripping in a saucepan, fry the lentils, sliced -onion, and celery cut in small pieces. Stir over the fire -for 5 minutes. Then add the water and boil gently, -stirring occasionally, till the lentils are quite soft. Pass -all through a sieve, return to the saucepan, add the -pepper and salt, and heat again.</p> - -<h3 id='cheapsoups05' class='c007'>Pea Soup. Time—2½ hours.</h3> - -<p class='c008'>1 pint split peas, 2 onions, 1 carrot, 1 turnip, 3 sticks -celery, 2 quarts water or pot-liquor; salt and pepper to -taste. Bones or trimmings from meat are a great improvement.</p> - -<p class='c006'>Soak the peas over-night; next morning put them on -in the cold water or pot-liquor. Bring to the boil, and -then add the prepared vegetables, bones, and seasoning. -Skim well, and boil for 1½ hour, stirring occasionally. -Remove the bones, and pulp the soup through a sieve. -Heat it again, and serve with dried mint and fried bread.</p> - -<h3 id='cheapsoups06' class='c007'>Spinach Soup. Time—2 hours.</h3> - -<p class='c008'>3 lbs. spinach, 1 quart water or stock, salt and pepper -to taste, 1 tablespoonful flour.</p> - -<p class='c006'>Wash the spinach in several waters, strip off the -leaves and place them in a saucepan of cold water with -a little salt, and boil till tender (about ½ hour). Pulp -through a hair sieve with the water in which it was -boiled; boil it up again in a clean stew-pan, thicken -carefully with the flour, cook for 10 minutes, and serve -with poached eggs.</p> - -<div> - <span class='pageno' id='Page_10'>10</span> - <h3 id='cheapsoups07' class='c007'>Vegetable Soup. Time—1½ hour.</h3> -</div> - -<p class='c008'>1 quart water or pot-liquor, 2 carrots, 2 turnips, 2 -potatoes, 2 onions, 3 sticks celery, a few sifted herbs, -1 oz. dripping, 1 tablespoonful flour, 1 teaspoonful mustard; -salt and pepper to taste.</p> - -<p class='c006'>Prepare the vegetables, cut them into slices, fry them -in the dripping, add the water or pot-liquor, the salt, -pepper, and herbs. Boil till quite tender, mix the flour -and mustard to a cream with the cold water, and add to -the soup. Simmer for half an hour longer and then -serve.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>FISH.</h2> -</div> - -<p class='c005'><a id='fish01'></a>Fresh fish may be known by its stiffness, firmness, -bright eyes, and bright red gills.</p> - -<p class='c006'>The cheaper kinds of fish, such as herrings, mackerel, -haddocks, and plaice, contain more nourishment than -most of the more expensive kinds. All fish must be -thoroughly cleansed in salt and water, two waters at -least being allowed. It must then be very carefully -dried in a coarse cloth kept specially for this purpose.</p> - -<h3 id='fish02' class='c007'>To Bake Fish.</h3> - -<p class='c008'>Clean and dry the fish very thoroughly, put it on a -baking tin, greased with a little oil or butter, sprinkling -pepper and salt over it. Cover with a well-greased sheet -of paper, bake from 10 minutes to ½ an hour, according -to the size of the fish. Remove the paper, and serve the -fish with chopped parsley and the strained liquor from -the tin.</p> - -<h3 id='fish03' class='c007'>To Boil Fish.</h3> - -<p class='c008'>When the fish is thoroughly cleaned, put it on a -strainer or dish, place it in a saucepan with boiling water -sufficient to cover it, some salt and a tablespoonful of -vinegar. Simmer gently till the skin begins to crack.</p> - -<p class='c006'>Some of the liquor in which the fish was boiled can be -used for making a sauce.</p> - -<div> - <span class='pageno' id='Page_11'>11</span> - <h3 id='fish04' class='c007'>To Broil Fish.</h3> -</div> - -<p class='c008'>Clean and dry the fish thoroughly, split it open, flour -it, sprinkle with chopped parsley, pepper, and salt. -Grease a gridiron with oil or butter, and broil the fish -over or in front of a very clear fire from 10 to 15 minutes. -Sprinkle with small pieces of butter before serving. -Before broiling mackerel or herrings lay them in a -mixture of salad oil and tarragon vinegar for an hour.</p> - -<h3 id='fish05' class='c007'>Hints on Frying.</h3> - -<p class='c008'>This method of cooking fish requires the utmost care. -It is most important that the fish should be very carefully -dried, and that the oil should be at the right temperature. -To test this throw in a small piece of bread, -and if it brown in less than a minute the oil has reached -the correct heat. When the oil is perfectly still, and a -blue smoke rises, the temperature may also be considered -right. The fish must be well covered in oil, and the -pieces must not come in contact with one another.</p> - -<h3 id='fish06' class='c007'>To Fry Fish.</h3> - -<p class='c008'>Clean the fish, then cut it as required, and dry it very -thoroughly. Beat up an egg, mix some flour, pepper and -salt on a plate, dip the fish first into this seasoning, then -into the egg, and when the oil has reached the right -temperature, fry the fish a golden brown. Place it on soft -paper on a basket lid to drain. When the oil has cooled, -strain it, pour it into a jar, cover it and it will be ready for -use another time. It can be used again for <em>fish</em> only.</p> - -<p class='c006'>To economise the eggs mix a little water with them.</p> - -<p class='c006'>To utilise any scraps of fried fish, heat them in melted -butter (<a href='#sauces13'>page 40</a>), flavoured to taste.</p> - -<h3 id='fish07' class='c007'>To Steam Fish.</h3> - -<p class='c008'>Fish should rather be steamed than boiled, for though -more time is required the result is more satisfactory. If -a fish-kettle is not to hand, place a pie-dish upside down -in a large saucepan, and put the fish on it. Let boiling -water always reach half way up the dish, so that the fish -cooks in the steam. Add more boiling water when required.</p> - -<div> - <span class='pageno' id='Page_12'>12</span> - <h3 id='fish08' class='c007'>Anchovy Butter. Time—½ hour.</h3> -</div> - -<p class='c008'>6 large anchovies, 1 hard boiled egg, 2 oz. butter, a -little pepper.</p> - -<p class='c006'>Pound all together and pass through a sieve.</p> - -<h3 id='fish09' class='c007'>Savoury Cod. Time—½ hour.</h3> - -<p class='c008'>1 or more lbs. of fresh cod, 1 tablespoonful vinegar, 1 -dessertspoonful flour, 1 teaspoonful chopped parsley, ½ -teaspoonful salt, ¼ teaspoonful pepper, 1 oz. butter, 1 egg.</p> - -<p class='c006'>Clean the fish and dry it, then cut it into nice sized -pieces. Boil as directed (<a href='#fish03'>page 10</a>), then cover and keep -hot. Put the flour into a basin, and add pepper, salt, -and butter (melted); mix well, and make into a paste -with the vinegar. Stir this into ½ pint of the liquor in -which the fish has been boiled, and cook 3 minutes, stirring -continually. While this sauce cools beat up an egg; -then stir it carefully into the sauce, add the chopped -parsley, and pour it over the fish. If preferred the egg -may be boiled hard and chopped.</p> - -<h3 id='fish10' class='c007'>Baked Haddock. Time—¾ hour.</h3> - -<p class='c008'>1 haddock, 2 tablespoonfuls bread crumbs, 1 dessertspoonful -chopped parsley, 1 teaspoonful chopped herbs, -1 egg (well beaten); 2 oz. butter or 1 tablespoonful oil; -pepper and salt to taste.</p> - -<p class='c006'>Wash and dry the fish well. Mix nearly all the bread -crumbs with the herbs, parsley, pepper, salt, half the egg, -and ½ oz. of butter. Stuff the stomach of the fish with -this mixture, and sew or skewer it up. Egg and bread-crumb -the fish, place it on a greased tin in the shape of -an S, with the oil and pieces of butter; bake for half-an-hour, -basting it frequently. Take out the cotton with -which the fish was sewn before serving.</p> - -<h3 id='fish11' class='c007'>Dried Haddock. Time—20 minutes.</h3> - -<p class='c008'>Place the dried haddock in a frying-pan and cover with -cold water. Bring to the boil, then take out the haddock, -place it on a dish in the oven, with bits of butter over it, -for 5 minutes, and then serve.</p> - -<div> - <span class='pageno' id='Page_13'>13</span> - <h3 id='fish12' class='c007'>Baked Plaice and Tomatoes. Time—¾ hour.</h3> -</div> - -<p class='c008'>1 plaice, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. -potatoes, pepper and salt to taste, the juice of a lemon, -chopped parsley.</p> - -<p class='c006'>Slice the onion and tomatoes, heat them in a tin with -the oil, salt and pepper. Wash the plaice and dry it -well, put it in the tin, season it, dredge it with flour, and -baste it with the oil. Parboil the potatoes and put them -round the plaice to get brown. When dishing up, -squeeze the lemon-juice over the plaice and sprinkle with -the chopped parsley.</p> - -<p class='c006'>Haddocks may also be cooked in this way.</p> - -<h3 id='fish13' class='c007'>Soused Herrings. Time—½ hour.</h3> - -<p class='c008'>3 herrings, ½ pint vinegar, 2 bay-leaves, whole peppers, -salt, and cloves to taste.</p> - -<p class='c006'>Split and halve the herrings, roll and tie them up. Place -them in a pie-dish, half cover with vinegar, add whole -peppers, salt, cloves, and bay-leaves, and bake in a slow -oven until they feel soft (about 20 minutes).</p> - -<h3 id='fish14' class='c007'>Sole à la Maître d’Hôtel. Time—½ hour.</h3> - -<p class='c008'>1 sole filleted, 1 oz. butter, ¾ oz. flour, juice of 1 -lemon, salt and pepper to taste, 1 teaspoonful chopped -parsley, ½ pint water, ½ gill cream.</p> - -<p class='c006'>Put the bones and fins of the sole into a saucepan with -the water, and put it on to boil. Place the fillets folded -loosely on a greased tin, and sprinkle them with lemon-juice, -pepper and salt. Cover with a greased paper, and -cook in a moderate oven, about 6 minutes. Melt the -butter in a clean saucepan, drop the flour in gradually, -and mix well. Add the fish liquor and boil 10 minutes. -Then add salt, pepper, cream, lemon-juice, and parsley. -Arrange the fillets on a dish with the sauce poured over -them.</p> - -<h3 id='fish15' class='c007'>Sole au Gratin. Time—½ hour.</h3> - -<p class='c008'>1 sole, ½ shalot, 4 mushrooms, 1 teaspoonful chopped -parsley, juice of a lemon, 1 oz. butter, raspings (see -<a href='#raspings'>page x</a>.); salt and pepper to taste.</p> - -<p class='c006'>Skin the sole, cut off the fins and nick it on both sides -with a knife, dry it well. Chop the shalot, mushrooms -and parsley, mix them together, and sprinkle half of them -on to a dish. Lay the sole on this seasoning, and sprinkle -<span class='pageno' id='Page_14'>14</span>the rest of it over the sole. Squeeze lemon-juice over, -sprinkle with salt, pepper and raspings. Put little bits -of butter on the fish, bake in a moderate oven for 10 -minutes.</p> - -<h3 id='fish16' class='c007'>Soles Stewed with Tomatoes. Time—¾ hour.</h3> - -<p class='c008'>A pair of soles, 1 small onion, 2 tablespoonfuls oil, or 2 -oz. butter, 4 tomatoes, the juice of 1 lemon, pepper, salt, -a little cayenne and nutmeg.</p> - -<p class='c006'>Heat the oil or butter in a stew-pan, add chopped -onion, salt, pepper, and nutmeg. When the onion is -tender, put in the soles, slice the tomatoes on to them, -cook for 20 minutes, or ½ hour if the soles are large. -Take out the soles carefully, put them on a hot dish, rub -the liquor through a sieve, add the lemon-juice, and a -very little cayenne and nutmeg, return to the saucepan to -get hot, and pour over the soles.</p> - -<p class='c006'>Gurnets and shad may also be cooked in this way, and -can be eaten hot or cold.</p> - -<h3 id='fish17' class='c007'>Brown Stewed Fish.<br />(Salmon and other rich fish.) Time—1 hour.<br /> <br /><i>For 4 Mackerel or Herrings.</i></h3> - -<p class='c008'>¾ pint porter, 2 Spanish onions, ground ginger, nutmeg, -allspice, ground cloves, pepper and salt to taste, -juice of three lemons, 1 dessertspoonful vinegar, ½ lb. real -black treacle.</p> - -<p class='c006'>Stew a crust of bread and the onions in the porter. -When tender, take out the crust, and put in the fish with -the spice, lemon-juice, vinegar, pepper and salt. When -the fish is nearly cooked, add the treacle gradually, cook -3 minutes, and serve cold with slices of lemon between -bunches of scraped horse-radish.</p> - -<h3 class='c007'>Brown Stewed Fish.<br />(Fresh Water Fish, etc.) Time—40 minutes.</h3> - -<p class='c008'>2 to 3 lbs. fish, ½ pint water, 1 onion, 1 tablespoonful -oil, 1 tablespoonful vinegar, two-pennyworth ginger-bread, -one-pennyworth golden syrup, 1 lemon; pepper and salt -to taste.</p> - -<p class='c006'><span class='pageno' id='Page_15'>15</span>Peel and cut up the onion, brown it in the oil, put it in -the stew-pan with the fish and water, and cook for half an -hour. Soak the ginger-bread in the golden syrup and -vinegar; when soft, beat it up and add the lemon-juice, -pepper and salt. Ten minutes before the fish is ready, -pour this sauce on to it, and tilt the stew-pan well backwards -and forwards. Serve cold.</p> - -<h3 id='fish18' class='c007'>White Stewed Fish with Balls. Time—1½ hour.</h3> - -<p class='c008'>3 lbs. fish, 2 small onions, 2 tablespoonfuls sweet -oil, 1 pint cold water, nutmeg and ginger, pepper and -salt to taste, a pinch of powdered saffron, juice of 3 -lemons, 1 tablespoonful flour, 2 eggs; (<i>for the balls</i>) a -piece of cod’s-liver, chopped parsley, bread-crumbs.</p> - -<p class='c006'>Chop the onions, stew till tender in the oil in a -stew-pan, take out one-third for balls, add the fish and -water, season with salt, pepper, ginger and nutmeg. -When the liquor boils, place the balls (see below) on -the top of the fish and cook ¼ hour, then draw -the stew-pan to the side of the fire. Mix the flour to a -smooth paste with a little cold water in a separate basin, -add the lemon-juice, 1 whole egg and 1 yolk beaten, -the saffron, and mix all well together. Take a pint of -the fish-liquor from the stew-pan, add this gradually to -the contents of the basin, stirring all the time. When -thoroughly mixed, pour it back into the stew pan, from -which must previously be taken some of the fish-liquor, if -there seem too much. Tilt the stew-pan backwards and -forwards till the sauce has thickened sufficiently. Serve -hot or cold, with the sauce poured over the fish and balls, -and garnish with parsley and slices of lemon.</p> - -<p class='c006'><i>To make the balls</i>: Chop the cod’s-liver very fine; add -the remainder of the onion chopped fine, parsley, -white of egg beaten, pepper, salt, nutmeg, ginger, and -sufficient bread-crumbs to make them the right stiffness.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_16'>16</span> - <h2 class='c004'>SIMPLE WAYS OF USING COLD COOKED FISH.</h2> -</div> - -<h3 id='coldfish01' class='c007'>Curried Fish. Time—1 hour.</h3> - -<p class='c008'>1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. -butter, 2 onions, 1 pint water or fish liquor, 1 tablespoonful -curry powder, 1 tablespoonful flour, 1 teaspoonful -lemon-juice or vinegar; salt and pepper to -taste.</p> - -<p class='c006'>Peel and cut up the onions and apple, or rhubarb; fry -till brown in hot butter. Add the curry powder, flour, -salt and pepper, and stir the water or fish-liquor in -gradually; boil this all up and simmer gently for half-an-hour, -then add the lemon-juice or vinegar; strain, and -return to the saucepan with the fish cut into neat pieces -to get thoroughly hot. Serve the curry in a border of -boiled rice (see <a href='#vegetables21'>page 35</a>).</p> - -<h3 id='coldfish02' class='c007'>A Fish Cake. Time—1 hour.</h3> - -<p class='c008'>½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. -butter; pepper and salt to taste; ½ gill milk or fish-liquor, -1 teaspoonful chopped parsley, 1 egg, raspings -(see <a href='#raspings'>page x</a>.).</p> - -<p class='c006'>Cover a greased cake-tin with raspings; melt the butter -in a saucepan; fry the minced onions and parsley in the -butter; mince the fish and stir into the fried onion and -parsley. Remove the saucepan from the fire, stir in the -bread-crumbs, the milk or liquor, the beaten egg and -seasoning; pour all into the cake-tin and bake in a -moderate oven three-quarters of an hour. Turn out and -serve with melted butter (see <a href='#sauces13'>page 40</a>).</p> - -<h3 id='coldfish03' class='c007'>Fish Cakes. Time—½ hour.</h3> - -<p class='c008'>1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; -pepper and salt to taste.</p> - -<p class='c006'>Use any remains of cold fish, or boil some fish as on -<a href='#fish03'>page 10</a>. Cold potatoes may also be used instead of -boiling fresh ones. Mash the potatoes, add the pieces -of fish broken up small, the yolk of one egg, the butter -melted, and salt and pepper to taste. Form the mixture -into balls with a tablespoon, flatten them into cakes -<span class='pageno' id='Page_17'>17</span>brush over with beaten egg, toss them in bread-crumbs, -and fry in oil. This mixture may also be made into a -large fish-cake, by putting it into a greased tin and -baking it in the oven about ¼ hour.</p> - -<h3 id='coldfish04' class='c007'>Fish Pie. Time—20 minutes.</h3> - -<p class='c008'>Cold cooked fish of any kind, bread-crumbs, 2 oz. -butter; pepper and salt to taste, fish-liquor or water.</p> - -<p class='c006'>Butter a pie-dish, sprinkle on it a layer of bread-crumbs, -then a layer of fish broken up into pieces; some -pepper, salt, and bits of butter; cover this with more -bread-crumbs and bits of butter; pour on a little fish-liquor -or water, and bake 10 minutes.</p> - -<h3 id='coldfish05' class='c007'>Fish Quenelles. Time—¾ hour.</h3> - -<p class='c008'>1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful -cold cooked fish, 1 oz. fresh butter, 1 egg; salt -and pepper to taste.</p> - -<p class='c006'>Soak the bread-crumbs in the milk, pound the fish, -melt the butter, beat up the egg, yolk and white -separately, mix all together, season to taste; ¾ fill six -small buttered moulds with the mixture and steam for -½ hour; turn out and serve with white or lemon sauce -(see <a href='#sauces10'>page 39</a>).</p> - -<h3 id='coldfish06' class='c007'>Fish Soufflée. Time—½ hour.</h3> - -<p class='c008'>½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and -salt to taste; anchovy sauce if liked.</p> - -<p class='c006'>Pound up the fish, melt the butter, add it to the fish -with the beaten yolks of eggs and seasoning. Beat up the -whites of eggs to a stiff froth, add them lightly to the -other mixture in a pie-dish and bake in a quick oven -about 20 minutes.</p> - -<h3 id='coldfish07' class='c007'>Halibut Crême. Time—¾ hour.</h3> - -<p class='c008'>1 lb. cold cooked fish (halibut preferred), 2 oz. butter, -1½ oz. flour, ½ pint milk, 1 oz. grated cheese; pepper, salt -and nutmeg to taste.</p> - -<p class='c006'>Remove the skin and bone from the fish, mash it up with -a fork, then place it in a vegetable dish; melt the butter -in a small saucepan, stir in the flour carefully, then add -the milk by degrees. When it boils remove from the fire -<span class='pageno' id='Page_18'>18</span>add the salt, pepper, and nutmeg, spread this mixture -over the fish and sprinkle with grated cheese, or if -preferred with bread-crumbs. Bake in the oven till -brown.</p> - -<h3 id='coldfish08' class='c007'>Kedgeree. Time—¾ hour.</h3> - -<p class='c008'>½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, -salt, cayenne pepper, and nutmeg to taste.</p> - -<p class='c006'>Boil the eggs hard, break the fish into small pieces, -chop the white of egg and grate the yolks. When the -boiled rice is dry, melt the butter in a stew-pan and add -the rice, fish, white of egg, cayenne pepper, grated nutmeg, -and salt. Mix well and serve on a hot dish, with -the grated yolks sprinkled over.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>MEAT.</h2> -</div> - -<p class='c005'><a id='meat01'></a>Good meat should be firm to the touch, adhere closely -to the bones, be streaked with fat, and should have a -slight but not unpleasant odour.</p> - -<p class='c006'>Meat becomes much more tender if it can be hung a -day or two before it is cooked.</p> - -<h3 id='meat02' class='c007'>To Bake Meat.</h3> - -<p class='c008'>Baking closely resembles roasting. It is more economical, -as the joint loses less weight, and if carefully -attended to cannot be distinguished from roast meat. A -double tin which holds hot water should be used, so that -the steam from the water may prevent the dripping from -burning. Place the meat on a trivet in the tin, flour the -meat, sprinkle it with salt, put it in the hottest part of the -oven for the first few minutes, then remove it to a cooler -part, baste well, and turn it over occasionally. (For time -and gravy see Roast Meat.)</p> - -<h3 id='meat03' class='c007'>To Boil Meat.</h3> - -<p class='c008'>Weigh the meat, allow twenty minutes to each pound, -and twenty minutes extra for dishing up. Put the meat -into boiling water, boil five minutes, then draw the saucepan -to the side of the fire, and simmer; keep the meat -well covered with water; serve with a teacupful of its -own liquor. Never throw away the liquor in which meat -has been boiled; it makes excellent soup.</p> - -<div> - <span class='pageno' id='Page_19'>19</span> - <h3 id='meat04' class='c007'>To Roast Meat.</h3> -</div> - -<p class='c008'>Have a bright and clear fire; weigh the meat, allow -twenty minutes to each pound, and twenty minutes extra -for dishing up; flour the joint well, and sprinkle it with salt; -let it roast quickly the first ten minutes, then put it farther -from the fire, and let it cook more slowly, basting often; -flour occasionally. When dishing up, pour the dripping -out of the pan, and set it aside. Add one pint or more of -boiling water to the brown lumps under the dripping, -and put it in the hottest part of the oven. Pour this -gravy over the meat and serve.</p> - -<h3 id='meat05' class='c007'>Beef à la Mode. Time—5 hours.</h3> - -<p class='c008'>3 lbs. lean brisket, 1 quart water, ½ gill vinegar, 4 -Spanish onions, 2 oz. mustard seed, 1 oz. long pepper, -½ teaspoonful ground ginger; salt to taste; a thickening -of flour, sugar, and browning.</p> - -<p class='c006'>Put the beef on in cold water, bring it to the boil, then -simmer for three hours, reducing the water to one pint. -Add the vinegar, onions, and other ingredients. Stew in -the oven (if possible) for two hours, but if the saucepan is -too large for the oven, let the meat continue to simmer on -the stove. Half an hour before serving, thicken the gravy -with flour, sugar, and browning (see <a href='#browning'>page x</a>.).</p> - -<h3 id='meat06' class='c007'>Smoked Beef.</h3> - -<p class='c008'>Soak over-night in cold water; next morning place it -in cold water, and simmer till quite tender, reckoning -½ hour to the pound.</p> - -<h3 id='meat07' class='c007'>Beef Steak. Time—20 minutes.</h3> - -<p class='c008'>Heat the gridiron, put in the steak, turn the gridiron -four times at intervals of 2 minutes, then eight times at -intervals of 1 minute. Sprinkle with pepper and salt, -and serve on a hot plate.</p> - -<p class='c006'><a id='meat16'></a><i>Chops</i> are done in the same way, turning the gridiron -twice at intervals of 2 minutes, and six times at intervals -of 1 minute.</p> - -<p class='c006'>To make steak tender: beat it well, and rub into it a -small pinch of carbonate of soda.</p> - -<div> - <span class='pageno' id='Page_20'>20</span> - <h3 id='meat08' class='c007'>Beef Steak Pie. Time—2½ hours.</h3> -</div> - -<p class='c008'>1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 -teaspoonful salt, ½ teaspoonful pepper.</p> - -<p class='c006'>Beat the steak well, cut it up into neat pieces. Mix -1 tablespoonful flour, salt, and pepper on a plate, and dip -each piece of meat into the mixture. Put the pieces in a -stew-pan, cover with cold water, and simmer gently -about ½ hour, then turn the meat and gravy into a pie-dish.</p> - -<p class='c006'>Put the flour into a large basin with half a saltspoonful -of salt, rub the dripping into it, and add by degrees -enough cold water to make a stiff paste. Flour a board, -roll the pastry out rather larger than the pie-dish, about -one-third of an inch thick, cut a strip off, wet the edge of -the dish, place the strip round it, wet the strip, and press -the rest of the pastry on to it, trimming off the rough -edges with a sharp knife. Make a hole in the top of the -pie to allow the steam to escape whilst baking; ornament -the top and edges and brush over with beaten egg. -Bake for ¾ hour, putting it into the hottest part of the -oven for a few minutes, then remove it to a cooler part.</p> - -<h3 id='meat09' class='c007'>Beef Steak Pudding. Time—3½ hours.</h3> - -<p class='c008'>1 lb. beef, 4 oz. suet, ¾ lb. flour, 1½ gill water, 1 teaspoonful -baking-powder; salt and pepper to taste.</p> - -<p class='c006'>Put on a large saucepan of water to boil. Mix on a -plate 1 dessertspoonful of flour, some pepper and salt. -Beat the steak well, cut it into slices, dip each piece in -the mixture, and roll it up. Put the flour, baking-powder, -salt, and suet chopped fine, into a basin, and mix to a stiff -paste with cold water. Cut off one-third for the top. -Grease a basin well, line it with the paste, put in the -meat with a little water or gravy, wet the edges, press -the top on. Tie a pudding cloth, dipped in boiling -water and dredged with flour, over the basin, place it in -the saucepan of boiling water, and boil 2½ hours.</p> - -<h3 id='meat10' class='c007'>Stewed Shin of Beef (with Dumplings). Time—2½ hours.</h3> - -<p class='c008'>1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls -flour, 2 oz. dripping or suet; pepper and salt -to taste.</p> - -<p class='c006'><span class='pageno' id='Page_21'>21</span>Prepare the carrots and turnips and boil them quickly -20 minutes in 1 quart of water. Cut the meat into pieces, -fry a light brown in the dripping, then place the pieces in -a saucepan. Peel and slice the onions, fry them in the -same dripping, then stir in carefully 2 tablespoonfuls of -flour to brown. Add the carrots and turnips to the meat, -pour the water in which they were boiled into the frying-pan -to brown; then add it with the onions, pepper and -salt to the meat, etc, and stew slowly 1½ hour.</p> - -<p class='c006'><i>Dumplings.</i>—½ lb. flour, 2 oz. dripping, 1 teaspoonful -baking-powder, 1 teaspoonful salt.</p> - -<p class='c006'>Shred the fat fine and rub it into the flour with the -baking-powder and salt. Mix with lukewarm water to a -stiff paste. Cut into eight pieces, and roll lightly into -dumplings on a floured board. Throw them into a -saucepan of boiling water, and boil till they rise to the -surface (20 minutes). Add them to the stew 10 minutes -before serving.</p> - -<h3 id='meat11' class='c007'>Beef Stewed with French Beans. Time—3 hours.</h3> - -<p class='c008'>5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized -onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, -2 tablespoonfuls dark moist sugar; pepper and salt to -taste.</p> - -<p class='c006'>Stew the beef 3 hours in the water. String the -beans, cut them in halves, peel and cut up the onions, -and add all to the beef at the end of the first hour. -About 10 minutes before serving skim off all the fat; -mix smoothly in a separate basin the flour, sugar, -vinegar, pepper and salt, and add the mixture to the -stew.</p> - -<h3 id='meat12' class='c007'>Beef Stewed with Haricot Beans. Time—5 hours.</h3> - -<p class='c008'>3 lbs. lean brisket, 1 onion, 1 tablespoonful moist sugar, -1 oz. dripping, ¾ pint haricot beans, ¾ pint cold water, 1 -tablespoonful flour; pepper, salt and ground ginger to -taste.</p> - -<p class='c006'>The beans must be put in soak over-night.</p> - -<p class='c006'>Chop the onion fine, fry in the dripping, add the flour, -seasoning, sugar, beans and water. Stew the meat and -vegetables, etc., very gently 4 or 5 hours.</p> - -<div> - <span class='pageno' id='Page_22'>22</span> - <h3 id='meat14' class='c007'>Brain Fritters. Time—½ hour.</h3> -</div> - -<p class='c008'>1 set brains, 1 teaspoonful chopped parsley, 2 eggs, -2 tablespoonfuls bread-crumbs; pepper and salt.</p> - -<p class='c006'>Wash the brains in vinegar and water, then put them -into boiling water and boil for 10 minutes. Drain them, -chop them, and put them into a basin with 1 teaspoonful -chopped parsley, pepper, salt and 1 egg. Add sufficient -bread-crumbs to make them into a stiff paste (not exceeding -two tablespoonfuls). Form into flat, round cakes, -dip into egg and bread-crumbs and fry.</p> - -<h3 id='meat15' class='c007'>Brazilian Stew. Time—3 hours.</h3> - -<p class='c008'>1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to -taste, ½ gill vinegar.</p> - -<p class='c006'>Cut the meat into neat pieces, dip each piece in the -vinegar, and pack closely in a saucepan. Sprinkle with -pepper and salt. Cut the vegetables into slices, and put -them with the herbs into the saucepan. Close the lid, -and steam 2½ hours, stirring occasionally.</p> - -<h3 id='meat13' class='c007'>Braised Beef. Time—3 hours.</h3> - -<p class='c008'>5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 -medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks -celery, 1 pint water, a few whole peppers and allspice, 1 -tablespoonful vinegar, 1 tablespoonful flour; salt to taste.</p> - -<p class='c006'>Melt the dripping, cut up the smoked beef into thin -wedge-like strips and insert them into the meat with a -knife. Brown both sides of the meat in the dripping, add -the vegetables, seasoning and water, and let all stew <em>very</em> -slowly for 2½ hours. ¼ hour before serving, take out the -meat, keep it hot; mix the flour, vinegar and 1 tablespoonful -water to a paste, pour it into the stew-pan and -thicken it, strain gravy over meat and serve.</p> - -<h3 id='meat17' class='c007'>To Clarify Dripping.</h3> - -<p class='c008'>Pour the dripping from the pan into a basin of cold -water. When cool lift off the cake of clarified dripping, -scrape away the sediment from the bottom, and wipe -dry.</p> - -<h3 id='meat18' class='c007'>To Clarify Fat.</h3> - -<p class='c008'>Cut up any scraps of cooked or uncooked fat into -small pieces, place in a saucepan, add just sufficient cold -<span class='pageno' id='Page_23'>23</span>water to cover them, stir often, and simmer with the lid -off till nothing is left of the pieces of fat but brownish -scraps. Strain into a basin, and when cold, a hard -white cake will be formed, which will keep good some -time. This fat makes excellent pastry, and can be used -for frying.</p> - -<h3 id='meat19' class='c007'>Irish Stew. Time—2 hours.</h3> - -<p class='c008'>1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 -pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful -salt, ½ teaspoonful pepper.</p> - -<p class='c006'>Cut the meat into neat pieces, removing some of the -fat, peel and slice the potatoes and onions. Mix the -flour, pepper and salt on a plate, and dip each piece of -meat into this mixture. Put a layer of potatoes at the -bottom of the saucepan, then one of meat, then one of -onion, covering with a layer of potatoes. Pour the -water over the whole and stew slowly, or bake in the -oven 1½ hour, stirring occasionally.</p> - -<h3 id='meat20' class='c007'>Liver. Time—½ hour.</h3> - -<p class='c008'>½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. -dripping; pepper and salt to taste.</p> - -<p class='c006'>Cut the liver into slices about one-third of an inch -thick. Dip each piece into one tablespoonful flour mixed -with pepper and salt, and fry in hot fat. Take out the -liver, put it on a hot dish. Mix one tablespoonful flour -carefully with the water in a separate basin. Add this -gradually to the contents of the frying-pan; let it boil -and thicken. Pour it over the liver and serve.</p> - -<h3 id='meat21' class='c007'>Liver Fritters. Time—½ hour.</h3> - -<p class='c008'>½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold -smoked beef (if liked), 1 oz. suet; pepper and salt to -taste.</p> - -<p class='c006'>Scrape the liver, chop the suet and shalot and mix -all well together with the bread-crumbs and seasoning -till the mixture is firm enough to roll into balls. -Flatten into cakes, dip in egg and bread-crumbs and fry -a golden brown in hot fat or oil.</p> - -<p class='c006'><a id='meat28'></a><i>Sausage meat</i> can also be made into fritters, but should -be dipped in batter (<a href='#sweetdishes15'>page 43</a>) instead of egg and bread-crumbs.</p> - -<div> - <span class='pageno' id='Page_24'>24</span> - <h3 id='meat22' class='c007'>Braised Leg of Mutton. Time—4 hours.</h3> -</div> - -<p class='c008'>5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock -or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 -onion, 3 sticks celery, a little thyme and parsley; pepper -and salt to taste.</p> - -<p class='c006'>Place the mutton in a stew-pan on a layer of slices of -smoked beef, add some pepper and salt, the stock or -water, and simmer gently 3½ hours (in the oven, if possible). -Prepare and cut up the vegetables, and add all -the ingredients, except the sprouts, to the meat 1 hour -before serving. Boil the sprouts separately and add -them when serving. Thicken and brown the gravy if -liked.</p> - -<h3 id='meat23' class='c007'>Mutton Cutlets. Time—½ hour.</h3> - -<p class='c008'>4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; -pepper and salt to taste.</p> - -<p class='c006'>Saw off the upper rib bones, leaving the bones which -will form the cutlets about three inches long. Cut off -each cutlet, trim neatly, scraping off the fat. Dip each -one in the egg, which has been well beaten, sprinkle with -bread-crumbs, and fry a golden brown in hot fat or oil. -Arrange on a hot dish round mashed potatoes or other -vegetables.</p> - -<p class='c006'>The pieces cut off in preparing the cutlets should be -used for Irish stew, toad-in-the hole, or any other small -dish.</p> - -<h3 id='meat24' class='c007'>Haricot Mutton. Time—2½ hours.</h3> - -<p class='c008'>1 lb. scrag of mutton, ¾ pint water or stock, 1 onion, -1 carrot, 1 turnip, 1 oz. dripping, ½ oz. flour; pepper and -salt to taste.</p> - -<p class='c006'>Cut the mutton into neat pieces, fry them brown in the -dripping, then take them out and brown the flour carefully. -Stir in the water or stock, and put back the meat. -Cut the vegetables into dice, and add them with the seasoning. -Skim well and simmer 2 hours.</p> - -<h3 id='meat26' class='c007'>Pillau. Time—2½ hours.</h3> - -<p class='c008'>1 lb. mutton, 3 tomatoes, 1 teacupful rice, 1 quart water; -salt to taste.</p> - -<p class='c006'><span class='pageno' id='Page_25'>25</span>Cut up some pieces of raw fat mutton, add a little -water, cover the stew-pan, and place on a slow fire. -The meat must consume the water and stew till it becomes -a light brown colour. Wash the tomatoes, put -them into a stew-pan without water, and stew them soft -over a slow fire. Strain the pulp through a sieve and add -sufficient water to make 1½ pint of liquor. This must be -thrown into the stew-pan over the mutton; add salt and -boil it up. Wash and dry the rice well, throw it into the -stew-pan, let it boil 5 minutes, and then simmer ½ hour.</p> - -<h3 id='meat27' class='c007'>Poor Man’s Goose. Time—1½ hour.</h3> - -<p class='c008'>4 lbs. bola. <i>Stuffing.</i>—1 onion, 1 teaspoonful sage, a -small piece of soaked bread, 1 oz. suet; pepper and salt -to taste.</p> - -<p class='c006'>Make holes in the meat with a skewer, and fill them up -with the stuffing, made as follows: Chop the suet and -onion fine, squeeze the bread dry, and mix all together -with the sage, pepper and salt. Flour the meat and roast -it (see p. 19). Serve with baked potatoes.</p> - -<h3 id='meat29' class='c007'>Sausage Rolls. Time—1 hour.</h3> - -<p class='c008'>4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.</p> - -<p class='c006'>Skin the sausages, make flaky pastry (<a href='#sweetdishes03'>page 41</a>), after -the final rolling, cut the pastry into 4, place a sausage -in the centre of each piece of pastry, egg half-way round -the edges, fold over, press the edges together, trim neatly, -place on a greased baking-tin, brush over with beaten -egg and bake in a hot oven about ½ hour.</p> - -<h3 id='meat30' class='c007'>Sausage and Rice. Time—¾ hour.</h3> - -<p class='c008'>½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, -a pinch of saffron.</p> - -<p class='c006'>Wash and drain the rice well, put it in a saucepan with -the saffron and boiling water. Skin the sausage, place it -on the top of the rice, and simmer very gently till the rice -swells and soaks up all the water. Serve the sausage in -a ring of rice. Sausage cooked alone should simmer -about 20 minutes.</p> - -<div> - <span class='pageno' id='Page_26'>26</span> - <h3 id='meat31' class='c007'>Boiled Sheep’s Head. Time—5 hours.</h3> -</div> - -<p class='c008'>1 sheep’s head, 3 onions, 3 turnips, a small bunch parsley, -1 tablespoonful pearl barley, 2 teaspoonfuls salt, -½ teaspoonful pepper, sufficient cold water to cover the -head, ½ oz. flour, 1 oz. dripping.</p> - -<p class='c006'>Soak the head for one hour in lukewarm water. Then -remove the tongue, brains, and all the thin soft bones -from the inside of the head. Tie it together put it in a -saucepan, cover with water, adding the salt, and bring it -slowly to the boil; take off the scum. Prepare the vegetables, -wash the barley, and add all to the head. Let the -whole simmer gently for 3 hours. About ½ hour before -it is done, tie the brains in a little piece of muslin, and -throw them into the saucepan. Boil the tongue -separately. When done, place the head on a hot dish. -Mash the turnips with a little dripping, pepper and salt, -form into little balls, and place round the dish alternately -with the carrots. Halve the tongue, and lay it across the -head. Pour over all a sauce made of the flour browned in -the dripping, half a pint of the stock in which the head -has been boiled, the brains, slightly chopped, and a little -finely-chopped parsley. The broth may be used as it -is, or made into a soup of any kind.</p> - -<h3 id='meat32' class='c007'>Roast Sheeps’ Hearts. Time—¾ hour.</h3> - -<p class='c008'>2 sheeps’ hearts, 2 oz. dripping. <i>Stuffing</i>—2 oz. suet, -1 tablespoonful herbs, 2 tablespoonfuls bread-crumbs, -rind of 1 lemon grated, 1 egg; pepper and salt to taste.</p> - -<p class='c006'>Put the hearts into boiling water for a few minutes. -Meanwhile make the stuffing as follows:—Chop the suet, -mix with the herbs, bread-crumbs, lemon-rind, pepper, -salt and beaten egg. Take the hearts out of the water, -dry them, stuff them, skewer them up, flour them, put -them in a saucepan with a little dripping, baste occasionally, -and turn them over. When done pour a little stock -into the saucepan, stir it well, boil it up, and pour over -the hearts.</p> - -<h3 id='meat33' class='c007'>Stewed Steak. Time—2½ hours.</h3> - -<p class='c008'>1 lb. beef steak, 1 onion, 1 carrot, 1 turnip, ½ saltspoonful -salt, ¼ saltspoonful pepper, 1 dessertspoonful chopped -parsley, 2 oz. dripping, 1 dessertspoonful flour.</p> - -<p class='c006'><span class='pageno' id='Page_27'>27</span>Melt the dripping, cut the steak into 3 pieces, and fry -them. Then take out the meat, cut the onion and carrot -into thin slices, the turnip into thick blocks, and fry these -in the dripping. When they are browned, lay the meat -on top of them, add the seasoning and ½ pint of warm -water. Close the lid and simmer 2 hours. Thicken -with the flour ¼ hour before serving; add the chopped -parsley at the last minute.</p> - -<h3 id='meat34' class='c007'>Smoked or Salt Tongue.</h3> - -<p class='c008'>Smoked tongues must be soaked over-night in cold -water. Salt tongues do not require this. Tongues must -be placed in boiling water and simmered till tender, then -skinned and replaced in the liquor to get hot again.</p> - -<h3 id='meat35' class='c007'>Toad-in-the-Hole. Time—¾ hour.</h3> - -<p class='c008'>½ lb. scraps of cooked or uncooked meat, 3 gills water, -½ lb. flour, salt, 2 eggs.</p> - -<p class='c006'>Grease a pie-dish or baking-tin; lay the pieces of meat -in it; make a batter by stirring the water gradually into -the flour and salt, beat in the eggs one at a time, then -beat all together, pressing out any lumps against the sides -of the basin, let it stand two hours if possible, then pour -it over the meat and bake in a quick oven about ½ hour.</p> - -<h3 id='meat36' class='c007'>Stewed Knuckle of Veal. Time—2¼ hours.</h3> - -<p class='c008'>4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful -salt, ¼ teaspoonful pepper, 1 tablespoonful chopped -parsley, 3 pints water, 1 oz. flour, juice of 1 lemon.</p> - -<p class='c006'>Simmer the veal for 2 hours in the salt and water. -After it has simmered 1 hour add the onion, peeled and -cut up, and the rice well washed. Simmer again for 1 -hour, add the flour mixed to a cream with the lemon-juice, -then add the chopped parsley, cook for 10 minutes, -and serve the meat in the middle of the rice and gravy.</p> - -<h3 id='meat25' class='c007'>Breast of Veal or Mutton Stuffed. Time—2 hours.</h3> - -<p class='c008'>Cut breast in half and stuff; or bone, stuff and roll -round. Bake for 1½ hour, basting well.</p> - -<p class='c006'><i>Forcemeat</i>: 2 oz. smoked beef, ¼ lb. suet, rind of ½ -lemon, 1 teaspoonful chopped herbs, and parsley, salt, -cayenne and pounded mace to taste, 4 oz. bread-crumbs, -and 1 egg.</p> - -<p class='c006'><span class='pageno' id='Page_28'>28</span>Shred the smoked beef, chop the suet, lemon-rind, and -herbs, mincing all very finely. Add seasoning to taste, -and mix well with the bread-crumbs before wetting with -the egg. Work all together and use.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>SIMPLE WAYS OF USING COLD COOKED MEAT.</h2> -</div> - -<h3 id='coldmeat01' class='c007'>Curry. Time—1¼ hour.</h3> - -<p class='c008'>1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, -1 apple, 1 onion, 1 dessertspoonful curry powder, 1 -dessertspoonful flour; salt and pepper to taste; ½ pint -cold water.</p> - -<p class='c006'>Peel and cut up the onion and apple, and cut the meat -into neat slices; fry the vegetables brown in the dripping, -add the curry powder, flour, salt and pepper, and -stir the water into it gradually. Let it boil, and then -simmer for ½ hour with the lid off. Add the meat, -heat it through, but do not let it boil. Serve in a ring of -boiled rice (see <a href='#vegetables21'>page 35</a>).</p> - -<h3 id='coldmeat02' class='c007'>Hash. Time—2 hours.</h3> - -<p class='c008'>1 lb. cold cooked meat and bones, 2 onions, 1 carrot, -a small bunch of herbs, ½ oz. dripping, 1 tablespoonful -flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ -saltspoonful pepper.</p> - -<p class='c006'>Chop the bones of the meat into small pieces, and put -them into a saucepan with enough cold water to cover -them. Add to them the herbs, chopped onion, and the -carrot, washed, scraped and cut into slices. Simmer 1½ -hour, strain, and add the seasoning. Cut the other -onion into thin slices, fry it brown in the dripping, add it -to the stock, and thicken with the flour. Stir well till it -boils, then add the ketchup, the meat cut into neat slices, -and heat thoroughly without boiling. Serve with small -pieces of toast, or in a ring of mashed potatoes.</p> - -<div> - <span class='pageno' id='Page_29'>29</span> - <h3 id='coldmeat03' class='c007'>Macaroni Mutton. Time—2¼ hours.</h3> -</div> - -<p class='c008'>1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, -1 pint of stock or pot-liquor, 1 tablespoonful sauce of any -kind, ¼ lb. macaroni; pepper and salt to taste.</p> - -<p class='c006'>Fry (in a saucepan) some slices of mutton (underdone -is best) in the dripping, with the onion cut in pieces, then -add the stock or pot-liquor, Worcester, Harvey or other -sauce, pepper, salt and macaroni. Simmer for 2 hours -and serve.</p> - -<h3 id='coldmeat04' class='c007'>Meat Croquettes. Time—1 hour.</h3> - -<p class='c008'>¼ lb. cold meat; pepper and salt to taste; ½ lb. cold -boiled potatoes, ¼ lb. flour, 2 oz. dripping, bread-crumbs -or vermicelli, 1 egg.</p> - -<p class='c006'>Rub the potatoes through a sieve, add the flour and -salt and rub in the dripping. Mix to a stiff paste with -cold water, roll it out and cut in into rounds. Put a little -chopped meat in each round, egg half the round, press -the edges together and nick them. Roll each croquette -first in egg and then in bread-crumbs or vermicelli, and -fry in boiling fat or oil.</p> - -<h3 id='coldmeat05' class='c007'>Cold Meat Patties. Time—1 hour.</h3> - -<p class='c008'>½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 -teaspoonful baking-powder, pepper and salt to taste, ½ -teaspoonful mixed herbs, 1 gill stock or gravy.</p> - -<p class='c006'>Rub the fat into the flour, add the baking-powder, mix -to a stiff paste with a little cold water, roll it out ¼ -inch thick, and cut 24 rounds. Grease 12 patty pans, and -line them with 12 rounds of paste. Mince the cold meat, -season with pepper, salt, and half a teaspoonful mixed -herbs, moisten with stock or gravy. Fill the patty pans -with the mixture, press on the remaining 12 rounds of -paste, trim the edges neatly, decorate, brush over with -beaten egg, and bake ½ hour.</p> - -<h3 id='coldmeat06' class='c007'>Potato Pie. Time—1 hour.</h3> - -<p class='c008'>1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. -dripping, 1 tablespoonful gravy or water, ½ teaspoonful -herbs or 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper.</p> - -<p class='c006'><span class='pageno' id='Page_30'>30</span>Cut the meat into small pieces, or mince it, sprinkle -with the seasoning and put in a pie-dish, add the water -or gravy. Melt the dripping, add to it the mashed -potatoes, pepper and salt, stir well and spread over the -meat to form a crust. Smooth neatly with a knife dipped -in hot water, and mark with a fork. Bake in a hot oven -about ¾ hour.</p> - -<h3 id='coldmeat07' class='c007'>Potato Surprise. Time—½ hour.</h3> - -<p class='c008'>2 oz. lean cooked mutton, 1 potato, pepper and salt.</p> - -<p class='c006'>Choose a large potato, parboil it without peeling, cut a -small piece off the end and scoop out the inside. Mince -the meat fine, flavour with pepper and salt, mix with a -little gravy and fill the potato. Cork up the end with the -piece cut off and bake about 20 minutes.</p> - -<h3 id='coldmeat08' class='c007'>Ragout of Beef. Time—2½ hours.</h3> - -<p class='c008'>1 lb. pieces of beef, raw or cooked, ½ pint cold water, -3 large onions, 1 teaspoonful salt, ¼ teaspoonful pepper, -1 teaspoonful chopped parsley, ½ teaspoonful chopped -herbs, ½ oz. rice or pearl barley.</p> - -<p class='c006'>Peel and cut the onions into rings, cut the pieces of -meat into squares, put them in a stew-pan, add all the -other ingredients and then the water. Simmer for 2 hours, -stirring occasionally to prevent burning.</p> - -<h3 id='coldmeat09' class='c007'>Rissoles. Time—¾ hour.</h3> - -<p class='c008'>½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful -flour, 1 oz. dripping, ½ teaspoonful mixed herbs, -or 1 slice cold smoked beef, ½ teaspoonful chopped -parsley, pepper and salt to taste, 1 egg, bread-crumbs.</p> - -<p class='c006'>Melt the dripping, stir in the flour and stock, the -seasoning, and lastly the meat, chopped fine. Heat -thoroughly, then turn on to a plate to cool; form into -balls, dip into egg and bread-crumbs, and fry a golden -brown in hot fat or oil.</p> - -<h3 id='coldmeat10' class='c007'>Salt Meat Salad. Time—¼ hour.</h3> - -<p class='c008'>Cut up into neat pieces any scraps of cold salt meat. -To a small quantity, add 1 tablespoonful capers, 1 tablespoonful -mustard pickles, and small pieces of watercress -chopped fine. Mix well together, heap on to a dish and -garnish, if liked, with the white and yolk of a hard boiled -egg rubbed through a sieve, strips of beetroot and small -bunches of watercress.</p> - -<div> - <span class='pageno' id='Page_31'>31</span> - <h3 id='coldmeat11' class='c007'>Tomato Pie. Time—¾ hour.</h3> -</div> - -<p class='c008'>1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill -stock, ½ onion, pepper and salt to taste.</p> - -<p class='c006'>Cut the meat into neat pieces, add the potatoes and -onion sliced, and cover with sliced tomato. Add the stock -and seasoning, make a short crust (see <a href='#sweetdishes02'>page 41</a>) and -bake about ½ hour.</p> - -<h3 id='coldmeat12' class='c007'>Stuffed Tomatoes.</h3> - -<p class='c008'>2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 -chopped shalot, 2 to 3 mushrooms, 1 teaspoonful chopped -parsley, 1 tablespoonful bread-crumbs.</p> - -<p class='c006'>Cut a small piece off the top of each tomato and squeeze -them slightly. Mix the other ingredients over the fire -for a few minutes, then stuff each tomato with some of the -mixture, replace the top pieces, sprinkle with bread-crumbs -and bake 10 minutes.</p> - -<h3 id='coldmeat13' class='c007'>Stuffed Vegetable Marrow. Time—½ hour.</h3> - -<p class='c008'>1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ -teaspoonful herbs, ½ gill stock or gravy.</p> - -<p class='c006'>Cut a small piece off the end of the marrow, scoop out -the seeds, and replace them with the meat, chopped fine -and seasoned, and moistened with stock. Cork up the -end with the piece cut off, roll up in a pudding cloth, -cover with boiling water, and cook about twenty minutes. -Serve with gravy. This dish may also be baked, but -must be basted occasionally with dripping.</p> - -<h3 id='coldmeat14' class='c007'>Walnut Stew. Time—2 hours.</h3> - -<p class='c008'>Proceed as for Hash (<a href='#coldmeat02'>page 28</a>), but when heating the -meat, add 2 pickled walnuts cut up small, and a little of -the liquor, and garnish with 6 or 8 walnuts instead of -toast.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_32'>32</span> - <h2 class='c004'>VEGETABLES.</h2> -</div> - -<h3 id='vegetables01' class='c007'>Hints on Preparing Vegetables.</h3> - -<p class='c008'>1. Vegetables keep best on a stone floor.</p> - -<p class='c006'>2. All green vegetables should be laid in cold salt -and water for 1 hour before they are cooked. This -draws out all the insects they contain. Carrots should -be scraped, then cut up and thrown into cold water till -they are cooked. Turnips must be peeled thickly, then -cut up and thrown into cold water till they are cooked. -Onions must be peeled, then, as a rule, sliced or chopped.</p> - -<p class='c006'>3. Green vegetables should be thrown into boiling -water with a little salt and small piece of soda, boiled -quickly for a few minutes and then simmered until -tender.</p> - -<p class='c006'>4. A crust of bread should be boiled with cabbages, -greens, etc. This takes off the disagreeable smell.</p> - -<p class='c006'>5. Vegetables must never be left over-night in saucepans, -for a poison would be produced.</p> - -<p class='c006'>6. All the waste part of vegetables should be dried -under the grate, then burnt at once, <em>never thrown into -the dust-bin</em>. By this means all unwholesome smells are -avoided.</p> - -<h3 id='vegetables02' class='c007'>Baked Beetroot. Time—3 hours.</h3> - -<p class='c008'>Boil a large beetroot about 2 hours, be careful not to -pierce it. When cold mash it very smooth, add a little -dripping, pepper, salt and stock. Place in a greased basin -and bake for 1 hour.</p> - -<h3 id='vegetables03' class='c007'>Broad Beans. Time—¾ hour.</h3> - -<p class='c008'>Shell, wash and drain them. Throw into cold water -with a little salt and a bunch of parsley. Boil until soft -(20 to 30 minutes), then drain them. Serve either with -melted butter or gravy.</p> - -<h3 id='vegetables04' class='c007'>French Beans. Time—¾ hour.</h3> - -<p class='c008'>String the beans, cut each slantwise into 2 or 3 pieces, -wash them well in cold salt and water, drain them, and -throw them into boiling water with a little salt and a -small piece of soda in it. Let them boil very fast with -the lid off, until tender. Drain the water off and serve.</p> - -<p class='c006'><span class='pageno' id='Page_33'>33</span><a id='vegetables05'></a><i>French beans, à la maître d’hôtel</i> are boiled as above, -then rinsed in cold water, dried and put into a stew-pan -on the fire with a little dripping, chopped parsley, pepper, -salt, nutmeg and lemon-juice, till thoroughly heated -through.</p> - -<h3 id='vegetables06' class='c007'>Haricot Beans. Time—6 hours.</h3> - -<p class='c008'>1 pint haricot beans, 1 tablespoonful vinegar, 1 teaspoonful -brown sugar; pepper and salt to taste.</p> - -<p class='c006'>Soak the beans over-night. Next day boil them for 5 -or 6 hours in plenty of water. One hour before serving, -mix the vinegar, sugar, pepper and salt well together, -pour away some of the water from the beans, and add the -mixture to them.</p> - -<h3 id='vegetables07' class='c007'>Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.</h3> - -<p class='c008'>Cut off the faded outside leaves and hard part of the -stalk, and wash the vegetables well. Cook in plenty of -boiling water, with a tablespoonful of salt to every half-gallon. -If the water is very hard, add sufficient carbonate -of soda to cover a threepenny piece. Boil with the lid -off till the stalk is soft.</p> - -<h3 id='vegetables09' class='c007'>Stewed Carrots. Time—½ hour.</h3> - -<p class='c008'>Scrape carrots carefully and cut in thick pieces. Place -them in sufficient water to cover them and stew till tender. -Then evaporate water till only half remains. Add a little -dripping, flour and pepper and toss carrots gently in pan -till they are coated with their own juice, and serve.</p> - -<h3 id='vegetables10' class='c007'>Stewed Celery. Time—¾ hour.</h3> - -<p class='c008'>Boil some heads of celery, cut into pieces about 2 -inches long, in some good stock, add salt, pepper, and a -little lemon-juice. Thicken the stock with flour and -serve.</p> - -<h3 id='vegetables11' class='c007'>Colcannon. Time—¼ hour</h3> - -<p class='c008'>Equal quantities of cooked cabbage and potatoes, -chopped, mixed together, seasoned with pepper and salt, -and fried in a little dripping.</p> - -<div> - <span class='pageno' id='Page_34'>34</span> - <h3 id='vegetables13' class='c007'>Boiled Green Peas. Time—20 to 30 minutes.</h3> -</div> - -<p class='c008'>Shell and pick them over, wash them in cold water, drain -them. Throw them into boiling water, add a teaspoonful -brown sugar, a little mint and salt. Boil until quite tender, -drain off the water, and serve in a hot dish with the -mint.</p> - -<h3 id='vegetables14' class='c007'>Dried Green Peas. Time—4 hours.</h3> - -<p class='c008'>Soak over-night; next morning put them in a jar in the -oven with plenty of water, salt and a spoonful of sugar. -Stew gently for 3 or 4 hours, until quite tender. A pinch of -carbonate of soda may be added to the water, to improve -the colour of the peas. Serve either with gravy, or a little -butter, pepper and salt.</p> - -<h3 id='vegetables15' class='c007'>Jerusalem Artichokes. Time—½ hour.</h3> - -<p class='c008'>Peel and wash them, place in cold water with a little -salt and lemon-juice, and cook till soft. They can be -served either with gravy or butter sauce.</p> - -<h3 id='vegetables16' class='c007'>Baked Potatoes. Time—1½ hour.</h3> - -<p class='c008'>Choose potatoes of equal size. Brush them very clean, -drop them into a basin of cold salt and water, then dry -them. Place them on a baking sheet, and bake in a -moderate oven. When a fork will pierce them easily -they are baked. The skins should never be eaten.</p> - -<p class='c006'><a id='vegetables17'></a><i>Another way.</i>—Brush the potatoes, peel them very thin, -parboil them, then brown them under the meat.</p> - -<h3 id='vegetables18' class='c007'>Boiled Potatoes. Time—¾ hour.</h3> - -<p class='c008'>Potatoes should be well brushed, dropped into a basin -of cold salt and water, and when a saucepan of water boils -they should be placed in it. When a fork will pierce them -easily, they are done. The water must then be strained -off, the saucepan drawn to the side of the fire, a clean -cloth folded over the top of the saucepan, and the lid -pressed down on to it. This dries the potatoes, and -makes them a good colour. They should be held in a -cloth and peeled, then re-heated for a minute. <i>New -potatoes</i>, if well brushed or scraped, do not require -peeling.</p> - -<div> - <span class='pageno' id='Page_35'>35</span> - <h3 id='vegetables19' class='c007'>Fried Potatoes. Time—½ hour.</h3> -</div> - -<p class='c008'>Brush the potatoes, peel them very thin, slice them, -dry them, and fry them a light brown in hot fat.</p> - -<h3 id='vegetables20' class='c007'>Mashed Potatoes. Time—1 hour.</h3> - -<p class='c008'>Boil the potatoes, mash them through a sieve, or beat -them with a fork. Add a little dripping or butter, and -brown in the oven.</p> - -<h3 id='vegetables21' class='c007'>Boiled Rice. Time—½ hour.</h3> - -<p class='c008'>½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water.</p> - -<p class='c006'>Well wash the rice in cold water, then put it into the -boiling water with the salt, and let it boil fast 15 to 20 -minutes. When it is quite tender, strain it into a colander, -turn the cold water tap on to it for 2 or 3 seconds. Then -place it in a dry saucepan by the side of the fire, with the -lid half on, to dry and get hot. Shake it occasionally to -prevent it burning, and serve.</p> - -<h3 id='vegetables23' class='c007'>Spanish Onions. Time—¾ hour.</h3> - -<p class='c008'>Wash them, throw them into boiling water <em>with their -skins on</em>, and boil until tender. Remove the outer skin. -Serve with pepper, salt, gravy or butter.</p> - -<h3 id='vegetables24' class='c007'>Turnip Tops or Spinach. Time—¾ hour.</h3> - -<p class='c008'>2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt.</p> - -<p class='c006'>Wash well in several waters, strip off the leaves and -place them in a saucepan of cold water with a little salt, -and boil till tender. Strain and squeeze them as much as -possible, chop very fine on a board, put back in the saucepan -with the dripping, pepper and salt, and mix well till -thoroughly hot. Serve decorated with hard-boiled eggs -cut in quarters.</p> - -<h3 id='vegetables26' class='c007'>Fried Vegetable Marrow. Time—¾ hour.</h3> - -<p class='c008'>1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 -dessertspoonful salad oil, salt, white of 1 egg.</p> - -<p class='c006'><span class='pageno' id='Page_36'>36</span>Put the flour into a basin with a pinch of salt, add the -oil and tepid water gradually, then the white of egg, well -beaten. Peel the marrow, put it into boiling water, and -boil until tender. Cut it into slices, remove the seeds, -dip each piece in the batter, and fry in hot fat or oil a -golden brown.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>SALADS AND PICKLES.</h2> -</div> - -<h3 id='salads01' class='c007'>Bean Salad. Time—¾ hour.</h3> - -<p class='c008'>1 lb. cold boiled French beans, or 1 lb. cold boiled -haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls -vinegar, ½ teaspoonful ground ginger; pepper and salt to -taste.</p> - -<p class='c006'>Boil the beans, strain and allow them to get cold -(haricot beans must be soaked 12 hours before boiling). -Mix the ginger, pepper, salt, oil and vinegar carefully -together, and pour this dressing over the beans. <a id='salads02'></a><i>Cauliflowers</i> -and <a id='salads03'></a><i>cabbages</i> can also be treated this way.</p> - -<h3 id='salads04' class='c007'>German Celery or Celeriac. Time—1 hour.</h3> - -<p class='c008'>1 root German celery, ½ gill white wine vinegar; pepper -and salt to taste.</p> - -<p class='c006'>Wash the celery well, and boil it off cold; peel it, cut -it into rather thick slices, pour the vinegar over it, and -sprinkle with pepper and salt.</p> - -<h3 id='salads05' class='c007'>Lettuce Salad. Time—½ hour.</h3> - -<p class='c008'>1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, -1 egg, pepper and salt to taste, ¼ teaspoonful made mustard, -2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar.</p> - -<p class='c006'>Wash the lettuce thoroughly, pull it to pieces with the -fingers, dry it in a coarse cloth. Wash the radishes, halve -them; wash and pick the cress. Boil the egg hard, cut -the white into pieces, and mix it with the salading. Pass -the yolk through a sieve, and mix carefully with it the -pepper, salt, mustard, oil and vinegar. This dressing -should be poured over the salad and very thoroughly -mixed with it. Ornament with small pieces of beetroot.</p> - -<p class='c006'>If preferred, use 3 tablespoonfuls of oil to 2 of vinegar.</p> - -<div> - <span class='pageno' id='Page_37'>37</span> - <h3 id='salads06' class='c007'>Pickled Onions. Time—1 hour.</h3> -</div> - -<p class='c008'>1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt -and water, ½ oz. ginger.</p> - -<p class='c006'>Peel the onions, and when some water with plenty of -salt in it is boiling pour it over them, and let them remain -in it 24 hours. Keep them close covered till all the steam -has evaporated. After 24 hours wipe them dry. Boil the -vinegar, pepper, and ginger together, and pour this over -the onions. Cover tightly, and keep them several weeks -before using.</p> - -<h3 id='salads07' class='c007'>Potato Salad. Time—¾ hour.</h3> - -<p class='c008'>8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls -chopped parsley, 1 yolk of egg, 1 gill of salad -oil, 2 tablespoonfuls vinegar, pepper and salt to taste, 1 -lettuce.</p> - -<p class='c006'>Boil the potatoes off cold, slice them into a salad bowl, -and sprinkle the chopped onion, parsley, and seasoning -over them. Beat up the yolk, and stir the oil and vinegar -gradually into it. Pour this dressing over the potatoes; -mix with a fork, and garnish with lettuce.</p> - -<h3 id='salads08' class='c007'>Red Cabbage, Pickled.</h3> - -<p class='c008'>1 red cabbage, 1 quart vinegar, whole peppers, whole -ginger (bruised), whole allspice, cloves, 6 slices beetroot, -salt.</p> - -<p class='c006'>Shred the cabbage very fine, spread it over some flat -surface, sprinkle with salt, and leave 24 hours, then rub -the cabbage in a clean cloth. Add the spice, tied up in a -muslin bag, to the vinegar, and let it come to the boil. -Meanwhile, place the cabbage in a jar which has a cover, -with the slices of beetroot on top. When the vinegar -boils, pour it over the cabbage, and cover close when it -has become quite cold. This pickle will be ready for use -in a few days.</p> - -<h3 id='salads09' class='c007'>Russian Salad. Time—1½ hour.</h3> - -<p class='c008'>Take equal quantities of carrots, turnips, French beans, -haricot beans, cauliflower, green peas, potatoes, beetroot, -and celery, or any other vegetables that may be in season. -Boil till tender: the carrots and turnips together, the -French beans and green peas together, the haricot beans -(which must have been soaked over-night), cauliflower -<span class='pageno' id='Page_38'>38</span>and potatoes all separately. When cold, cut all the vegetables -into neat pieces. Mix all well together, with some -Mayonnaise sauce (see <a href='#sauces12'>page 40</a>), turn into a basin or -mould. When required, turn the salad on to a dish, and -pour Mayonnaise sauce over it.</p> - -<h3 id='salads10' class='c007'>Salad Cream. Time—20 minutes.</h3> - -<p class='c008'>1 tablespoonful raw mustard, 2 tablespoonfuls salad oil -(¼ lb. brown sugar, if liked), a few drops anchovy sauce, a -few drops soy or Worcester sauce, 1 egg, ½ pint vinegar.</p> - -<p class='c006'>Mix the mustard quite smooth with the oil, add the -sugar, the anchovy and Worcester sauces. Beat up the -egg thoroughly, and add it and the vinegar to the other -ingredients. Beat all well together for 10 minutes. Pour -it into a bottle; it will keep well some time in a cool -place.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>SAUCES AND SYRUPS.</h2> -</div> - -<h3 id='sauces01' class='c007'>Almond Milk. Time—¾ hour.</h3> - -<p class='c008'>¼ lb. ground almonds, 1 pint water.</p> - -<p class='c006'>Put the ground almonds in a saucepan with the water, -and stew slowly about ¾ hour, stirring occasionally. Strain -the milk through a piece of muslin.</p> - -<h3 id='sauces02' class='c007'>Bread Sauce. Time—½ hour.</h3> - -<p class='c008'>1 roll (stale), ½ pint clear stock; pepper, salt, ground -mace to taste.</p> - -<p class='c006'>Soak the crumb of the roll in water, then strain away -the water thoroughly; beat the bread to a cream, put it -in a saucepan with the stock and seasoning. Bring it -to the boil, then stir 2 or 3 minutes longer.</p> - -<h3 id='sauces03' class='c007'>Caper Sauce (for Boiled Mutton). Time—½ hour.</h3> - -<p class='c008'>½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 -teaspoonfuls chopped capers.</p> - -<p class='c006'>Boil ½ pint of the liquor in which the meat has been -cooked, then stir the flour in carefully (as on <a href='#thicken'>page ix.</a>, -hint 2). Add the seasoning and capers. If required for -<a id='sauces04'></a><i>fish</i>, this sauce must be made with fish-liquor or milk, -instead of the liquor from the meat.</p> - -<div> - <span class='pageno' id='Page_39'>39</span> - <h3 id='sauces05' class='c007'>Cheap Sauce for Boiled Fish. Time—20 minutes.</h3> -</div> - -<p class='c008'>1 dessertspoonful cornflour, 2 tablespoonfuls milk, -½ pint fish-liquor, 1 tablespoonful chopped parsley; salt -to taste.</p> - -<p class='c006'>Mix the cornflour to a smooth paste with the milk, then -add the fish-liquor; stir over the fire till the sauce boils, -then add the chopped parsley and salt.</p> - -<h3 id='sauces06' class='c007'>Clarified Sugar. Time—¼ hour.</h3> - -<p class='c008'>¼ lb. lump sugar, 1 gill water, egg-shells.</p> - -<p class='c006'>Put the sugar into the cold water with the egg-shells, -and stir frequently over the fire till all the sugar is dissolved -and a thick syrup formed; strain well and boil -up again.</p> - -<h3 id='sauces07' class='c007'>Egg Sauce.</h3> - -<p class='c008'>2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill -milk, pepper and salt.</p> - -<p class='c006'>Melt the butter in a stew-pan, mix in the flour, and add -the milk, and cook 3 minutes after it boils, stirring it all -the time. Add the finely chopped whites of eggs, pepper -and salt. The sieved yolk to be used for decorating.</p> - -<h3 id='sauces08' class='c007'>German Sauce. Time—¼ hour.</h3> - -<p class='c008'>2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful -castor sugar.</p> - -<p class='c006'>Put the yolks into a stew-pan with the brandy and -sugar; whisk this over the fire until it becomes a thick -froth; do not let it boil, or the eggs will curdle.</p> - -<h3 id='sauces09' class='c007'>Jam or Marmalade Sauce. Time—¼ hour.</h3> - -<p class='c008'>1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or -marmalade, a few drops of lemon-juice.</p> - -<p class='c006'>Reduce the sugar and water by boiling to half the -quantity, add the lemon-juice and jam, and heat all -thoroughly.</p> - -<h3 id='sauces10' class='c007'>Lemon Sauce. Time—¼ hour.</h3> - -<p class='c008'>2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, -juice of 1 lemon.</p> - -<p class='c006'>Mix the flour, lemon-juice and eggs together, stir in -the water; stir over the fire till the sauce has thickened. -Add salt or sugar as required.</p> - -<div> - <span class='pageno' id='Page_40'>40</span> - <h3 id='sauces12' class='c007'>Mayonnaise Sauce. Time—½ hour.</h3> -</div> - -<p class='c008'>1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, -tarragon vinegar.</p> - -<p class='c006'>Beat up yolk and seasoning; drop in the oil very -gradually, stirring all the time, so that the paste gradually -thickens. Mix to a thick cream with tarragon -vinegar.</p> - -<p class='c006'><a id='sauces17'></a><i>Tartare Sauce</i> is made by the addition of 1 dessertspoonful -chopped capers, 1 teaspoonful finely chopped -parsley, 1 teaspoonful made mustard, or a pinch of -cayenne.</p> - -<h3 id='sauces13' class='c007'>Melted Butter. Time—20 minutes.</h3> - -<p class='c008'>1 oz. butter, ½ oz. flour, 1½ gill cold water.</p> - -<p class='c006'>Melt the butter in a saucepan, stir in the flour gradually, -then add the water, stirring all the time; let it boil -well and thicken.</p> - -<p class='c006'>Anchovy sauce or chopped parsley can be added to -taste.</p> - -<h3 id='sauces14' class='c007'>Mint Sauce. Time—½ hour.</h3> - -<p class='c008'>3 dessertspoonfuls chopped mint, 2 dessertspoonfuls -brown sugar, 1 teacupful vinegar.</p> - -<p class='c006'>Wash the mint, pick it from the stalk, and chop it -fine; dissolve the sugar in the vinegar, then add the -chopped mint.</p> - -<h3 id='sauces15' class='c007'>Onion Sauce. Time—1 hour.</h3> - -<p class='c008'>3 onions, ½ pint liquor, 1 oz. flour, 1 oz. dripping, pepper -and salt.</p> - -<p class='c006'>Peel the onions, chop them up, boil till tender with a -little salt, strain them; place them in a saucepan with -the liquor, the flour and dripping mixed to a paste, -the pepper and salt; stir well till the sauce is quite -thick.</p> - -<h3 id='sauces16' class='c007'>Piquant or Sharp Sauce.</h3> - -<p class='c008'>½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. -dripping, ¾ oz. flour, 1 shalot, 1 gherkin. Pepper and -salt.</p> - -<p class='c006'>Melt the dripping in a stew-pan, add the vegetables -cut up small, and fry them brown, then add the vinegar -and boil. Stir in the flour and stock and cook -3 minutes after it boils. Add the seasoning, strain and -serve.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_41'>41</span> - <h2 class='c004'>PIES, PUDDINGS AND SWEET DISHES.</h2> -</div> - -<h3 id='sweetdishes01' class='c007'>Hints on Making Pastry.</h3> - -<p class='c008'>1. Have everything particularly clean and dry.</p> - -<p class='c006'>2. Pass the flour through a wire sieve, and rub in the -butter or fat with the <em>tips</em> of the fingers only.</p> - -<p class='c006'>3. Keep everything cool. Always mix the paste with -<em>cold</em> water. To prevent hot hands wash them in <em>hot</em> -water.</p> - -<p class='c006'>4. Roll out a short crust <em>once</em> only. If baking-powder -be used, make and bake the pastry as quickly as -possible.</p> - -<p class='c006'>5. Test the oven by placing a small piece of bread on -the shelf. If it brown in half a minute the heat is -correct.</p> - -<p class='c006'>6. Bake in the hottest part of the oven for the first five -minutes, then remove to a cooler part.</p> - -<p class='c006'>7. Warm jam separately, and place it in the tart at the -last minute. To keep the shape of the tart, place a piece -of bread in the centre whilst baking.</p> - -<h3 id='sweetdishes02' class='c007'>Pastry.—Short Crusts.</h3> - -<p class='c008'>1 lb. flour to ¾ lb. butter or fat, <em>or</em> 1 lb. flour to ½ lb. -butter or fat, and the yolk of one egg; <em>or</em> 1 lb. flour to ½ lb. -butter or fat, and 1 teaspoonful baking-powder; <em>or</em> 1 lb. -flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder.</p> - -<h3 id='sweetdishes03' class='c007'>Flaky Pastry.</h3> - -<p class='c008'>½ lb. flour, ¼ lb. butter or fat.</p> - -<p class='c006'>Divide the fat into three equal portions, rub one part -into the flour in the usual way, add a pinch of salt and -mix to a stiff paste with cold water. Roll out into a long -narrow strip, rolling backwards and forwards <em>only</em>. -Spread the second portion of fat evenly over the paste, -fold into three and turn with the rough edges towards you. -Roll out again and proceed in the same way. Fold over -and roll to required shape.</p> - -<h3 id='sweetdishes04' class='c007'>Rough Puff Paste.</h3> - -<p class='c008'>1 lb. flour to ¾ lb. butter or fat, <em>or</em> 1 lb. flour to ½ lb. -butter or fat.</p> - -<p class='c006'><span class='pageno' id='Page_42'>42</span>Break the butter or fat into the flour in lumps, and -mix to a paste with a little cold water. Roll out, fold -in three, turn the rough edges towards you, and roll out -again. Do this four or six times till the paste is no longer -streaky.</p> - -<h3 id='sweetdishes05' class='c007'>To Bake Puddings.</h3> - -<p class='c008'>All puddings containing starch, such as rice, sago, -macaroni, etc., must be baked slowly in a moderate -oven, so that the starch globules may have time to swell, -burst, and absorb the milk. Custards must also bake -very slowly. Puddings containing flour must bake longer -than those made with bread, etc.</p> - -<h3 id='sweetdishes06' class='c007'>To Boil Puddings.</h3> - -<p class='c008'>1. Always place these puddings in boiling water; keep -them well covered, and on the boil, adding more boiling -water as required.</p> - -<p class='c006'>2. All puddings containing flour must boil longer than -those made with bread, etc.</p> - -<p class='c006'>3. Puddings boiled in basins must boil longer than -those put only in cloths.</p> - -<p class='c006'>4. The basin must always be quite full, and must be -tied up in a cloth which has been dredged with flour.</p> - -<h3 id='sweetdishes07' class='c007'>To Steam Puddings.</h3> - -<p class='c008'>1. Puddings cooked in this way are lighter than those -that are boiled, but take longer to cook.</p> - -<p class='c006'>2. The water in the saucepan must only reach half-way -up the basin, and must <em>simmer</em> all the time. More -boiling water must be added when required.</p> - -<p class='c006'>3. The basin need not be quite full.</p> - -<h3 id='sweetdishes08' class='c007'>Almond Pudding. Time—1 hour.</h3> - -<p class='c008'>8 eggs, 8 oz. castor sugar, 8 oz. ground almonds.</p> - -<p class='c006'>Beat the yolks and whites separately—the whites to a -stiff froth—then whisk them together, and stir in gradually -the sugar, and ground almonds. Beat well for 20 -minutes, then pour the mixture into well-greased shallow -dishes, and bake in a moderate oven. If a knife when -inserted come out clean, the puddings are done.</p> - -<div> - <span class='pageno' id='Page_43'>43</span> - <h3 id='sweetdishes09' class='c007'>Baked Apples. Time—½ hour.</h3> -</div> - -<p class='c008'>1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 -tablespoonful cold water, rind and juice of a lemon.</p> - -<p class='c006'>Wash the apples (if an apple corer be handy core -them), notch them across the top, place them in a Yorkshire -pudding tin, with the sugar, lemon-rind, lemon-juice, -water, and cinnamon. Bake till tender; serve hot or -cold. For <a id='sweetdishes10'></a><i>Apple Snow</i>, pass through a sieve and beat in -lightly whites of 2 eggs and 3 oz. castor sugar, then pile -roughly on a dish, and decorate to taste.</p> - -<h3 id='sweetdishes11' class='c007'>Baked Apple Dumplings. Time—1 hour.</h3> - -<p class='c008'>½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, -4 apples, cloves or lemon-rind, 2 oz. brown sugar.</p> - -<p class='c006'>Peel and core the apples, and fill the centre of each -with moist sugar and 2 cloves or 2 pieces lemon-rind. -Rub the dripping into the flour, add the baking-powder -and enough cold water to form a stiff paste, divide it into -four, and roll each piece out. Place an apple in the -centre of each piece of paste, and work it well round the -apple. Grease a tin, place the dumplings on it, and bake -about ¼ hour.</p> - -<h3 id='sweetdishes12' class='c007'>Apple Fritters. Time—2¾ hours.</h3> - -<p class='c008'>3 large apples (½ wineglassful brandy, if liked), 2 oz. -powdered loaf sugar. <i>Batter</i>—4 tablespoonfuls flour, 1 -tablespoonful salad oil, a pinch of salt, tepid water, white -of 1 egg.</p> - -<p class='c006'>Peel and core 3 large apples, cut them into slices -half an inch thick, put them in a dish with the sugar and -brandy, cover with another dish, and leave them 2 -hours.</p> - -<p class='c006'><a id='sweetdishes15'></a><i>Batter.</i>—In a separate basin mix the flour with the oil, -salt, and sufficient tepid water to make a batter the thickness -of cream, avoiding lumps. Cover the basin, and let -the batter stand 2 hours. Then add the well-beaten -white of egg to the batter, dry the slices of apple on a -cloth, dip each piece in the batter, so that it is quite -covered, and fry in hot fat or oil. Serve with powdered -sugar.</p> - -<div> - <span class='pageno' id='Page_44'>44</span> - <h3 id='sweetdishes13' class='c007'>Apples in Custard. Time—¾ hour.</h3> -</div> - -<p class='c008'>1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. -ground almonds.</p> - -<p class='c006'>Beat the eggs well, add the water, sugar and almonds. -Peel the apples, core them, place them in a pie-dish -which has been thoroughly greased and sugared, pour the -custard over them, and bake about ½ hour.</p> - -<h3 id='sweetdishes14' class='c007'>Apple Jelly. Time—3 hours.</h3> - -<p class='c008'>1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and -peel of 1 lemon.</p> - -<p class='c006'>Peel and core the apples, put them into a stew-pan with -the sugar, water, juice of the lemon, and the peel chopped -fine. Boil over a slow fire, stirring occasionally, until -quite stiff and of a deep brown colour. Dip a small -mould into cold water, put the jelly in, and let it set. Turn -out when cold.</p> - -<h3 id='sweetdishes17' class='c007'>Bread Pudding. Time—1¾ hour.</h3> - -<p class='c008'>½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. -currants, raisins, or sultanas, ¼ lb. brown sugar, 1 egg.</p> - -<p class='c006'>Soak the scraps of bread in cold water, then squeeze -very dry, put into a basin and beat out the lumps; chop -the suet fine, clean the fruit, shred the peel, and beat the -egg. Mix all the dry ingredients, then add the egg and a -little water, if required. Grease and sugar a pie-dish or -tin, fill with the mixture, and bake about 1 hour.</p> - -<p class='c006'>If preferred, the fruit and peel can be replaced by -chocolate, or ground ginger and golden syrup. Bread-crumbs -can be used instead of soaked bread if liked.</p> - -<h3 id='sweetdishes18' class='c007'>Cocoanut Pudding. Time—1¼ hour.</h3> - -<p class='c008'>1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, -2 oz. ground almonds, 4 tablespoonfuls brown sugar, 3 -eggs.</p> - -<p class='c006'>When the bread has been thoroughly soaked, squeeze -it very dry, and beat out all the lumps. Mix the dry ingredients -well together, then add the eggs well beaten. -Grease and sugar a pie-dish, fill with the mixture, and -bake about three-quarters of an hour. Turn out on to a -hot dish.</p> - -<div> - <span class='pageno' id='Page_45'>45</span> - <h3 id='sweetdishes20' class='c007'>Ebony Jelly. Time—2 hours.</h3> -</div> - -<p class='c008'>1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. -vegetable isinglass, rind of ½ lemon.</p> - -<p class='c006'>Soak the plums over-night. Next morning stew them -gently with the water and sugar for 1 hour or longer -till quite tender; pour the juice off on to the isinglass to -dissolve it. Stone the plums and pulp them through a -wire sieve. Crack the stones, blanch and pound the -kernels, add them with the strips of lemon peel and the -isinglass to the plums, mix and pour into a wetted -mould.</p> - -<h3 id='sweetdishes21' class='c007'>Eve Pudding. Time—2½ hours.</h3> - -<p class='c008'>1 lb. suet, ¼ lb. currants, ¼ lb. brown sugar, ¼ lb. chopped -apples, ¼ lb. bread-crumbs, 2 eggs.</p> - -<p class='c006'>Chop the suet fine, wash and dry the currants, mix with -the sugar, chopped apples, bread-crumbs, and eggs well -beaten. Grease a mould, pour in the mixture, and boil -or steam two hours. The eggs may be left out.</p> - -<h3 id='sweetdishes22' class='c007'>Fig Pudding. Time—4½ hours.</h3> - -<p class='c008'>½ lb. dried figs, ¼ lb. brown sugar, ¼ lb. suet or dripping, -5 oz. flour, 5 oz. bread-crumbs, a pinch of salt and mixed -spice, 2 eggs, 1 tablespoonful golden syrup.</p> - -<p class='c006'>Cut the figs up small, chop the suet and mix all the -dry ingredients together, add the golden syrup and beaten -eggs, turn into a greased basin; dredge a pudding cloth -with flour, tie it over the basin and boil for 3 to 4 hours.</p> - -<p class='c006'>For <a id='sweetdishes19'></a><i>Date Pudding</i> proceed in the same manner, but -omit the golden syrup.</p> - -<h3 id='sweetdishes23' class='c007'>Fruit Pie. Time—1 hour.</h3> - -<p class='c008'>6 oz. flour, 2 oz. clarified fat or dripping, 1 lb. fruit, ½ -teaspoonful baking-powder, 2 oz. brown sugar.</p> - -<p class='c006'>Prepare the fruit, and half fill the pie-dish with it; add -the sugar, then the remainder of the fruit, and a little -water. Rub the fat into the flour, add the baking-powder, -salt, and sufficient water to make a stiff paste. Roll this -out to the shape of the dish, but larger; cut off a strip, -wet the edge of the dish, put the strip round it, wet the -strip, and press the rest of the pastry on to it. Trim -neatly, ornament, and bake about ½ hour. When half -done brush over with cold water.</p> - -<div> - <span class='pageno' id='Page_46'>46</span> - <h3 id='sweetdishes24' class='c007'>Fruit Pudding. Time—2 hours.</h3> -</div> - -<p class='c008'>½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, -salt.</p> - -<p class='c006'>Chop the suet fine, add the salt; rub these well into the -flour; mix with cold water to a stiff paste. Cut off one-third -of the paste for the top; roll out the remainder into -a round, twice the size of the top of the basin. Grease -the basin very thoroughly, line it with the paste, cut up -the fruit, and half fill the basin with it, add the sugar and -a little water, then the remainder of the fruit. Roll out -the top piece, wet the edges of the paste, put on the top, -press the edges together. Dredge a pudding cloth and -tie it over the basin. Boil in plenty of water about 1½ -hour.</p> - -<p class='c006'><a id='sweetdishes25'></a><i>Baked Fruit Pudding</i> must be made the same way, -but the basin must be sugared as well as greased. Bake -about ¾ hour.</p> - -<h3 id='sweetdishes28' class='c007'>Gooseberry Jelly. Time—1½ hour.</h3> - -<p class='c008'>1 quart green gooseberries, 1 quart cold water, ½ lb. -brown sugar, 1 oz. vegetable isinglass.</p> - -<p class='c006'>Stew the gooseberries in the water with ¼ lb. sugar, -allow them to get cold, then heat them again, this process -gives the juice a pink colour. Dissolve the isinglass in a -little water, add to it ¼ lb. sugar and place it in the <em>juice</em> -of the fruit, which should have been carefully strained and -cleared; mix all gently together, pour into a wetted mould, -and serve when cold.</p> - -<h3 id='sweetdishes29' class='c007'>Homœopathic Pudding. Time—½ hour.</h3> - -<p class='c008'>1 lb. black currants, bread, ½ lb. brown sugar, ½ pint -water.</p> - -<p class='c006'>Stew the currants with the sugar and water, when soft -pour them boiling into a pudding basin, which has been -lined with slices of bread, about half an inch thick. Cover -the basin with a plate, on which place a heavy weight. -Turn out when cold; the bread should then have become -soaked with juice.</p> - -<h3 id='sweetdishes26' class='c007'>Stewed Fruit.</h3> - -<p class='c008'>Cherries, currants, raspberries or plums, white sugar, -water.</p> - -<p class='c006'><span class='pageno' id='Page_47'>47</span>All these fruits require picking, and washing in cold -water. Place the fruit in the stew-pan with the sugar and -sufficient water to cover it, and simmer till tender. -Cherries, red currants and raspberries stewed together -and poured over a slice of bread or a penny sponge cake, -make a delicious summer sweet.</p> - -<h3 id='sweetdishes30' class='c007'>Lemon Creams. Time—½ hour.</h3> - -<p class='c008'>1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. -loaf sugar.</p> - -<p class='c006'>Add the sugar and lemon-rinds to the water, and when -this boils, strain away the rinds, add the lemon-juice and -pour on to the eggs, which have been well beaten. Place -this mixture in a jar, stand it in a saucepan of boiling -water, and stir till it begins to thicken.</p> - -<h3 id='sweetdishes31' class='c007'>Lemon Dumplings. Time—1¼ hour.</h3> - -<p class='c008'>½ lb. bread-crumbs, ¼ lb. chopped suet, ¼ lb. brown -sugar, 2 eggs, grated rind and juice of one large lemon.</p> - -<p class='c006'>Mix all the dry ingredients well together, then add the -lemon-juice, and eggs well beaten. Grease small cups, -fill them with the mixture, cover with greased paper, and -steam 1 hour, or bake ½ hour. Serve with sweet -sauce.</p> - -<h3 id='sweetdishes32' class='c007'>Madeira Cake Pudding. Time—2½ hours.</h3> - -<p class='c008'>3 eggs, weight of the eggs in flour, dripping, and castor -sugar; nutmeg, and lemon-rind.</p> - -<p class='c006'>Rub the dripping into the flour, add the sugar, well-beaten -eggs, and flavouring, and beat all well together. -Ornament the top of a greased mould with slices of candied -peel, put in the mixture, and steam for 2 hours.</p> - -<p class='c006'>Serve with lemon sauce (see <a href='#sauces10'>page 39</a>).</p> - -<h3 id='sweetdishes33' class='c007'>Marmalade Pudding. Time—2½ hours.</h3> - -<p class='c008'>¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied -peel, 1 lemon, 1 egg, 3 tablespoonfuls marmalade.</p> - -<p class='c006'>Chop the suet very fine (or rub the dripping into the -bread-crumbs), shred the candied peel, grate the rind of -the lemon. Put all the dry ingredients into a basin, and -mix with them the marmalade and egg. Grease a basin -or mould well, fill with the mixture, cover with greased -paper, and steam 2 hours. Serve with marmalade sauce -(see <a href='#sauces09'>page 39</a>).</p> - -<div> - <span class='pageno' id='Page_48'>48</span> - <h3 id='sweetdishes34' class='c007'>Mince Meat.</h3> -</div> - -<p class='c008'>½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. -brown sugar, ½ lb. apples, ½ lb. candied peel, grated rind -of 1 lemon, 2 oz. ratafias soaked in brandy.</p> - -<p class='c006'>Stone and chop the raisins, wash and dry the currants, -chop all the other ingredients, mix them well together, -and cover close for a month.</p> - -<h3 id='sweetdishes35' class='c007'>Pancakes.</h3> - -<p class='c008'>4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.</p> - -<p class='c006'>Put the flour into a basin, beat the egg, add it with a -little of the water to the flour. Beat it well, then add the -remainder of the water, and let the batter stand. Melt a -small piece of fat, or heat the oil, in a frying-pan the size -of the pancake required; pour in just enough batter to -cover the bottom, and fry it a light brown on both sides, -either tossing it, or turning it with a fork. Sprinkle each -pancake with lemon-juice and castor sugar, and serve on -a hot dish.</p> - -<h3 id='sweetdishes36' class='c007'>Stewed Pears. Time—5 hours.</h3> - -<p class='c008'>6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 -lemon, a few cloves.</p> - -<p class='c006'>Peel the pears, cut them in halves, and core them. -Lay them in a stew-pan with the sugar, water, lemon-rind, -and cloves. Cover tightly, first with brown paper, then -with lid of stew-pan. Stew gently 4 or 5 hours.</p> - -<p class='c006'>Pears can also be stewed in a stone jar in the oven, but -must always be well covered up.</p> - -<h3 id='sweetdishes37' class='c007'>Economical Plum Pudding. Time—11 hours.</h3> - -<p class='c008'>1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb. -bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. -candied peel, grated rind of 1 lemon, ¼ of a nutmeg grated, -½ teaspoonful mixed spice, golden syrup and beer from -¼ pint upwards.</p> - -<p class='c006'>Stone the raisins, wash and dry the currants, shred the -suet fine, prepare the bread-crumbs, chop the candied -peel, blanch and chop the almonds. Mix these all well -together with the flour, sugar, grated lemon-rind and nutmeg, -mixed spice, and enough golden syrup and beer to -form a stiff mixture. Boil in basins or moulds for ten -hours.</p> - -<div> - <span class='pageno' id='Page_49'>49</span> - <h3 id='sweetdishes38' class='c007'>Scotch Plum Pudding. Time—4 hours.</h3> -</div> - -<p class='c008'>½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. -currants, ½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. -golden syrup.</p> - -<p class='c006'>Peel the potatoes, scrape the carrots, boil both till tender, -then mash them. Add to these the flour, currants, raisins -or sultanas, suet and peel chopped fine, and lastly the -golden syrup. Boil in a greased basin for 3 hours.</p> - -<h3 id='sweetdishes43' class='c007'>Silk Pudding. Time—5 hours.</h3> - -<p class='c008'>1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 -teacupful water, ¼ lb. castor sugar.</p> - -<p class='c006'>Soak the tapioca in the water over-night, next morning -stew all gently together for at least 4 to 5 hours. Turn -into a wetted mould and serve cold.</p> - -<p class='c006'>Any other fresh fruit can be used.</p> - -<h3 id='sweetdishes39' class='c007'>Stewed Prunes. Time—2 hours.</h3> - -<p class='c008'>1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon -or lemon-rind to taste.</p> - -<p class='c006'>Soak the prunes over-night in cold water. Next morning -put them in a stew-pan with the sugar, water and -flavouring, and stew slowly about 2 hours.</p> - -<h3 id='sweetdishes40' class='c007'>Stewed Rhubarb and Rhubarb Fool. Time—1½ hour.</h3> - -<p class='c008'>Rhubarb, lemon-rind, loaf sugar.</p> - -<p class='c006'>Wash the rhubarb, peel it, cut into pieces about three -inches long, put it with the sugar, lemon-rind and enough -water to cover it, either in a stew-pan, or in an earthenware -jar in the oven, for about 1 hour. If liked, it may -then be passed through a sieve, and well mixed with the -beaten yolk of an egg, while the white should be beaten -to a stiff froth, and used to ornament the dish.</p> - -<p class='c006'><a id='sweetdishes27'></a><i>Gooseberry Fool</i> can be made the same way.</p> - -<h3 id='sweetdishes42' class='c007'>Roly Poly or Suet Pudding. Time—2 hours.</h3> - -<p class='c008'>¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, -¼ teaspoonful salt.</p> - -<p class='c006'><span class='pageno' id='Page_50'>50</span>Chop the suet fine, rub it well into the flour, add the -salt, baking-powder, and sufficient cold water to make a -stiff paste. Turn on to a floured board, roll into a long -thin piece, spread with jam, not too near the edge, roll up, -pressing the edges together. Dredge a pudding cloth -with flour, place the pudding on it with the join downwards, -roll up in the cloth, and tie up the ends. Place in -boiling water, and boil about 1½ hour.</p> - -<p class='c006'><a id='sweetdishes44'></a><i>Suet Pudding</i> is made the same way, the jam being -left out, or replaced by treacle, currants, or sultanas.</p> - -<h3 id='sweetdishes45' class='c007'>Swiss Fritters. Time—½ hour.</h3> - -<p class='c008'>1 French roll, 1 egg, a little nutmeg, cinnamon and -sugar.</p> - -<p class='c006'>Cut the crumb of the roll into square slices half an -inch thick. Beat up the egg, mix the nutmeg, cinnamon -and sugar with it and soak the slices of roll in the mixture. -Fry in hot oil till they become a golden brown, -drain on paper, serve with clarified sugar or jam.</p> - -<h3 id='sweetdishes46' class='c007'>Swiss Roll. Time—½ hour.</h3> - -<p class='c008'>3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 -teaspoonful baking-powder, jam.</p> - -<p class='c006'>Beat the sugar and yolks of the eggs well together, -then add the flour gradually, then the whites of the eggs -beaten to a stiff froth and lastly the baking-powder. -Grease a baking-tin <em>well</em>, pour the mixture into it and -bake in rather a quick oven about 10 minutes. Sugar a -pastry board, loosen the edges of the cake with a knife -and turn it on to the board. Spread the cake with jam -and roll it up.</p> - -<h3 id='sweetdishes47' class='c007'>Treacle and Ginger Pudding. Time—2¼ hours.</h3> - -<p class='c008'>¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, -1 teaspoonful baking powder, 1 teacupful golden syrup, -1 egg, 1 oz. candied peel.</p> - -<p class='c006'>Chop the suet fine, put it into a basin with the flour, -peel, ginger and baking-powder. Beat up the egg, mix -the treacle with it, and stir into the mixture in the basin, -adding more treacle if the pudding is not moist enough. -Grease a basin or mould well, put the pudding into it, -and cover with a greased paper. Steam for 2 hours. -Serve with lemon sauce (see <a href='#sauces10'>page 39</a>) to which some preserved -ginger has been added.</p> - -<div> - <span class='pageno' id='Page_51'>51</span> - <h3 id='sweetdishes48' class='c007'>Treacle Pie. Time—1½ hour.</h3> -</div> - -<p class='c008'>¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. -ground ginger, 2 oz. bread-crumbs.</p> - -<p class='c006'>Rub the dripping into the flour and mix to a stiff paste -with cold water, roll out very thin, and line a greased pie-dish -with it. Cover with golden syrup as for a roly poly -pudding, sprinkle with ginger and bread-crumbs, and -continue alternate layers of paste and golden syrup, etc., -till the dish is full, finishing with paste. Bake in a moderate -oven, and turn out on to a hot dish.</p> - -<h3 id='sweetdishes49' class='c007'>Yorkshire Pudding. Time—¾ hour.</h3> - -<p class='c008'>½ lb. flour, 1 pint water, 3 eggs, salt.</p> - -<p class='c006'>Make a batter as for pancakes (see <a href='#sweetdishes35'>page 48</a>). Let it -stand 2 hours, then pour into a greased tin and bake about -½ hour.</p> - -<p class='c006'><a id='sweetdishes16'></a><i>Batter Pudding</i> is made the same way, but must be -steamed for two hours in a greased basin or mould, -instead of being baked, and must be served with a sweet -sauce.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>MILK PUDDINGS.</h2> -</div> - -<h3 id='milkpuddings03' class='c007'>Bread-and-Butter Pudding. Time—¾ hour.</h3> - -<p class='c008'>6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, -1 oz. sultanas, 1 oz. candied peel, 2 oz. brown sugar, 1 egg, -½ pint milk; nutmeg or cinnamon to taste.</p> - -<p class='c006'>Butter a pie-dish, lay the slices of bread-and-butter in -it, sprinkle the currants, sultanas and candied peel between -each slice. Beat the egg, add to it the sugar and -milk, stir well together, and pour over the bread-and-butter. -Put little bits of butter over the top, and grate -some nutmeg over. Bake in a moderate oven about -½ hour.</p> - -<p class='c006'>A good pudding can be made with bread-and-jam -instead of bread-and-butter, leaving out the currants, -sultanas and candied peel.</p> - -<h3 id='milkpuddings01' class='c007'>Apples in Custard</h3> - -<p class='c008'>See <a href='#sweetdishes13'>page 44</a>, but use milk instead of water.</p> - -<div> - <span class='pageno' id='Page_52'>52</span> - <h3 id='milkpuddings04' class='c007'>Cocoa Mould. Time—20 minutes.</h3> -</div> - -<p class='c008'>1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 -dessertspoonful cocoa, 1 pint milk.</p> - -<p class='c006'>Mix the dry ingredients well together with a little cold -milk, then boil the rest of the milk, and add gradually, -stirring all the time to prevent lumps. Boil all for 10 -minutes, stirring well all the time. Dip a basin or mould -in cold water, pour the mixture into it, and let it stand -till cold. Turn out carefully.</p> - -<h3 id='milkpuddings05' class='c007'>Cocoanut Custard. Time—½ hour.</h3> - -<p class='c008'>2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated -cocoanut, 1 teaspoonful castor sugar.</p> - -<p class='c006'>Butter a small pie-dish, cut the sponge cakes in slices, -make two layers of them, strewing cocoanut between. -Beat up the yolk of the egg with the milk, pour it over -the sponge cakes, and strew the rest of the cocoanut over. -Beat the white of the egg to a stiff froth, add the castor -sugar, and spread over the pudding. Bake in a moderate -oven till the white of egg has become a pale brown.</p> - -<h3 id='milkpuddings06' class='c007'>Boiled Custards. Time—½ hour.</h3> - -<p class='c008'>1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps -sugar.</p> - -<p class='c006'>Put the milk on to boil with the vanilla bean and sugar -in it; meanwhile beat up the eggs, taking out the treads -(little white lumps). Pour the boiling milk on to the eggs. -Pour the mixture into a jug, stand this in a saucepan -of boiling water over the fire, and stir the custard -till it has thickened.</p> - -<h3 id='milkpuddings07' class='c007'>Custard Pudding. Time—1¼ hour.</h3> - -<p class='c008'>3 eggs, 1 pint milk, bay leaf or vanilla.</p> - -<p class='c006'>Beat up the eggs, taking out the treads (little white -lumps). Pour the milk over the eggs, sweeten and -flavour to taste, place in a greased pie-dish, and bake -about 1 hour. If liked, a penny sponge cake cut in -halves may be placed in the bottom of the pie-dish.</p> - -<div> - <span class='pageno' id='Page_53'>53</span> - <h3 id='milkpuddings08' class='c007'>Derby Pudding. Time—2½ hours.</h3> -</div> - -<p class='c008'>2 eggs, their weight in flour, weight of one egg in -castor sugar, 3 oz. butter, 1 tablespoonful jam, small -½-teaspoonful carbonate of soda, 1 oz. glacé cherries or -candied peel.</p> - -<p class='c006'>Butter a pudding-mould and ornament it with the -cherries or candied peel. Cream the butter and sugar -together, add the well-beaten eggs, mix the carbonate of -soda and flour together and stir into the other ingredients; -lastly add the jam and mix all together. Pour into the -prepared mould and cover with a sheet of greased paper. -Steam for 2 hours and serve hot with a sweet sauce -over it.</p> - -<h3 id='milkpuddings09' class='c007'>Macaroni Pudding. Time—1 hour.</h3> - -<p class='c008'>¼ lb. Naples macaroni, 2 oz. brown sugar, flavouring to -taste, 1 pint milk, 1 egg, salt.</p> - -<p class='c006'>Break up the macaroni into small pieces, throw them -into boiling water with plenty of salt. Boil about ½ hour, -strain off the water, and put the macaroni into a greased -pie-dish. Beat up the egg, add the sugar, flavouring and -milk. Pour this on to the macaroni, mix all together, and -bake about 25 minutes.</p> - -<h3 id='milkpuddings10' class='c007'>New Year Tartlets. Time—1 hour.</h3> - -<p class='c008'>Enough rough puff pastry to line twelve patty-pans, -3 tablespoonfuls jam, 2 eggs, weight of 1 egg in butter, -sugar and flour, ½ teaspoonful baking-powder, few drops -flavouring.</p> - -<p class='c006'><i>Icing.</i>—½ lb. loaf sugar, 1 gill water, few drops rose-water.</p> - -<p class='c006'>Line the patty-pans with pastry, put into each a little -jam without stones; cream the butter and sugar together, -add the eggs, then the flour, baking-powder and flavouring, -beat for 10 minutes. Place a layer of this mixture -over the jam, bake in a hot oven from 15 to 20 minutes. -Boil the loaf sugar with the water for 10 minutes, add -the rose-water, turn into a basin, and when cool stir the -syrup round and round until it looks milky white. Spread -it over the top of the tartlets, smooth it flat with a knife -dipped in hot water, then put the tartlets in a cool oven -for a few minutes for the icing to harden.</p> - -<div> - <span class='pageno' id='Page_54'>54</span> - <h3 id='milkpuddings11' class='c007'>Pancakes.</h3> -</div> - -<p class='c008'>See <a href='#sweetdishes35'>page 48</a>, but use milk instead of water.</p> - -<h3 id='milkpuddings12' class='c007'>Queen of Puddings. Time—2½ hours.</h3> - -<p class='c008'>3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, -½ pint milk, 1 lemon, jam, 2 yolks, 3 whites of egg.</p> - -<p class='c006'>Beat the yolks of the eggs well, and add to them the -bread-crumbs, 2 oz. sugar, the butter melted, milk and -grated lemon-peel. Fill a pie-dish three-parts full with -these ingredients and bake 1 hour. When nearly cold, -spread a layer of jam on the top; beat the whites of -the eggs to a very stiff froth, add 2 oz. sugar and the -lemon-juice, pour over the top of the jam, and slightly -brown it in a cool oven. Serve hot or cold.</p> - -<h3 id='milkpuddings13' class='c007'>Rice Pudding. Time—2¼ hours.</h3> - -<p class='c008'>1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, -1 oz. butter, grated nutmeg or cinnamon to taste.</p> - -<p class='c006'>Grease a pie-dish, wash the rice and put it into the -dish with the sugar. Pour 3 gills of milk over it, sprinkle -the top with the nutmeg or cinnamon and small pieces -of butter, and bake in a moderate oven about 2 hours. -Add the remaining gill of milk by degrees, as the rice -swells.</p> - -<p class='c006'><a id='milkpuddings14'></a><i>Tapioca and Sago Puddings</i> are made in the same way, -but the grain should be soaked in cold water first.</p> - -<h3 id='milkpuddings15' class='c007'>Sweet Omelet. Time—10 minutes.</h3> - -<p class='c008'>2 yolks of eggs, 2 or 3 whites of eggs, 1 dessertspoonful -castor sugar, flavouring, ½ oz. butter.</p> - -<p class='c006'>Cream the yolks with the sugar, then add the whites -beaten to a stiff froth, melt the butter in a small frying-pan. -Add the flavouring (vanilla, lemon, etc.) to the -eggs, mix well, pour into the frying-pan, cook for 2 to 3 -minutes, double it and shake it off on to a hot plate. -While the omelet is cooking, pass a knife round the edges -of it and shake the pan to keep it from sticking.</p> - -<h3 id='milkpuddings17' class='c007'>Cheap Trifle. Time—½ hour.</h3> - -<p class='c008'>3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, -1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar.</p> - -<p class='c006'><span class='pageno' id='Page_55'>55</span>Cut the sponge cakes in halves, spread them with jam, -place them on a dish and sprinkle the lemon juice over -them (sherry may be used if preferred). Put the milk -and sugar on to boil, beat the egg and cornflour up together, -and pour the boiling milk on to them; then stir -the mixture over the fire till it thickens, but do not let it -boil. When the custard is thick enough, pour it over the -sponge cakes, and set the dish aside to cool. Decorate -if liked with preserved fruit.</p> - -<h3 id='milkpuddings18' class='c007'>Yorkshire Pudding.</h3> - -<p class='c008'>This can be made with milk instead of water, as on -<a href='#sweetdishes49'>page 51</a>, and eaten with sugar or treacle. The same -applies to <a id='milkpuddings02'></a><i>Batter Pudding</i>.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>BREAKFAST DISHES.</h2> -</div> - -<h3 id='breakfast01' class='c007'>Cauliflower au Gratin. Time—¾ hour.</h3> - -<p class='c008'>1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, -2 or 3 tablespoonfuls cream or ½ pint milk, 2 oz. grated -cheese; pepper, salt, and a little cayenne to taste.</p> - -<p class='c006'>Boil the cauliflower, remove all the green leaves, put it -in a pudding-basin which has been greased and sprinkled -with raspings, with the flower upwards, and press it -into shape. Melt the butter, mix the flour in smoothly, -add the water and stir well over the fire for 5 minutes, -then add the cream or milk, the seasoning and half the -grated cheese, and heat the sauce. Pour the sauce over -the cauliflower, and sprinkle the rest of the cheese over -the top. Brown it in a quick oven.</p> - -<h3 id='breakfast02' class='c007'>Chocolate. Time—½ hour.</h3> - -<p class='c008'>4 oz. chocolate, 2 gills water, 1 pint milk.</p> - -<p class='c006'>Grate the chocolate, put it in the saucepan with the -water, set it on the fire and stir with a wooden spoon till -the mixture becomes rather thick, then work it very -quickly for a few minutes with the spoon. Stir in the -boiling milk gradually and serve.</p> - -<div> - <span class='pageno' id='Page_56'>56</span> - <h3 id='breakfast03' class='c007'>Cocoa. Time—10 minutes.</h3> -</div> - -<p class='c008'>2 teaspoonfuls cocoa, 1 teaspoonful cold water or -milk, 1 teacupful boiling water or milk.</p> - -<p class='c006'>Mix the cocoa to a smooth paste with the cold water, -pour the boiling water gradually over it, and boil it for 3 -minutes.</p> - -<h3 id='breakfast04' class='c007'>Cocoa Nibs. Time—6 hours.</h3> - -<p class='c008'>½ lb. cocoa nibs, 2 quarts water.</p> - -<p class='c006'>Crush the nibs with a rolling pin, then place them in a -saucepan with the cold water, and bring to the boil. -Draw to the side of the fire, and simmer gently about 5 -hours, occasionally skimming off the oil which rises to -the top. Strain, add about an equal quantity of milk, -re-heat and serve.</p> - -<h3 id='breakfast05' class='c007'>Coffee in a Jug.</h3> - -<p class='c008'>1 pint boiling water, 2 heaped tablespoonfuls ground -coffee.</p> - -<p class='c006'>Scald a jug, which has a lid, with hot water, then put -in the coffee, and pour the boiling water on to it. Put on -the lid, and let the coffee draw 5 minutes close to the fire. -Clear it, by pouring a little into a cup and pouring it -back 3 times, or by adding a small teacupful of cold -water. Then let the jug stand 10 minutes in a hot place, -where it will almost simmer. Serve with boiling milk, -and sugar to taste.</p> - -<h3 class='c007'>Coffee in a Coffee-Pot.</h3> - -<p class='c008'>Scald the coffee-pot with hot water. Put the coffee in -above the strainer, pour the boiling water over it very -gradually, and while it is running through, place the pot -where it will keep very hot. As soon as all the water has -run through, serve with boiling milk, and sugar to taste. -Use 1 heaped teaspoonful for each person and 1 extra.</p> - -<h3 id='breakfast06' class='c007'>Coddled Eggs. Time—5 minutes.</h3> - -<p class='c008'>Eggs should not be <em>boiled</em>, because this process hardens -the outside quickly, before cooking the yolk thoroughly. -Carefully put the egg into boiling water with a spoon, -place the saucepan near the fire, where the water cannot -boil, but is near to boiling point. Take it out after 5 -minutes.</p> - -<p class='c006'><span class='pageno' id='Page_57'>57</span><a id='breakfast09'></a><i>Hard-boiled Eggs</i>: Place the eggs in a saucepan in -cold water, bring to the boil and let them cook 12 -minutes; then put them immediately into a basin of cold -water to keep them a good colour.</p> - -<h3 id='breakfast08' class='c007'>Fried Eggs. Time—10 minutes.</h3> - -<p class='c008'>2 eggs, 1 oz. butter; pepper and salt to taste.</p> - -<p class='c006'>Make the butter hot in a frying-pan, break the eggs -into a cup and slip them carefully in without breaking the -yolks, and fry 3 or 4 minutes. Take them out with a -slice and serve hot.</p> - -<h3 id='breakfast10' class='c007'>Poached Eggs. Time—10 minutes.</h3> - -<p class='c008'>1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful -vinegar.</p> - -<p class='c006'>Put the water with salt and vinegar into a shallow -saucepan where the water cannot boil, but is near to -boiling point. Break the egg into a cup, and slip it gently -into the water. Let it remain till the white is set. Take -it out carefully with a small slice, trim the edges, and place -it on a piece of buttered toast, with pepper and salt to -taste.</p> - -<h3 id='breakfast11' class='c007'>Savoury Eggs. Time—½ hour.</h3> - -<p class='c008'>4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little -cayenne pepper.</p> - -<p class='c006'>Boil the eggs hard, when cold shell them, halve them, -take out the yolks. Beat the yolks up smooth with the -butter, anchovy sauce and pinch of cayenne. Fill the -white halves with this paste, cut off the ends, stand each -half on a round of bread-and-butter, and ornament with -cress or parsley.</p> - -<p class='c006'><i>Another Way.</i>—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful -chopped tarragon, beetroot cut into fancy shapes, -mustard and cress.</p> - -<p class='c006'>Halve the eggs, take out the yolks, mix these smoothly -with the butter and tarragon. Fill the whites with the -mixture, ornament with beetroot, and arrange on a dish -with the cress round.</p> - -<div> - <span class='pageno' id='Page_58'>58</span> - <h3 id='breakfast12' class='c007'>Stewed Peas and Eggs. Time—¾ hour.</h3> -</div> - -<p class='c008'>¼ peck peas, 1 dessertspoonful oil, 1 small onion, 1 teacupful -boiling water, 2 lumps sugar, a little fresh mint, -3 eggs; salt and pepper to taste.</p> - -<p class='c006'>Fry the onion in the oil, with some salt and pepper. -Pick the peas over carefully, wash and drain them, put -them in the saucepan with the oil and onion, add the -water, sugar and mint. Cook till the peas are tender -(about ½ hour), then break the eggs into a cup, and slip -them carefully on to the peas. Cook till they are set, -and dish up.</p> - -<h3 id='breakfast13' class='c007'>Stirred or Buttered Eggs. Time—10 minutes.</h3> - -<p class='c008'>2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices -hot buttered toast.</p> - -<p class='c006'>Break the eggs into a small stew-pan, add the salt, pepper -and butter. Put the stew-pan over a moderate fire, -and stir with a wooden spoon, keeping every particle in -motion, until the whole has become a smooth and delicate -thickish paste. Pour the eggs on to the toast, and serve -at once.</p> - -<h3 id='breakfast14' class='c007'>Hominy. Time—3¼ hours.</h3> - -<p class='c008'>The day before it is required, place half a teacupful -of hominy in a basin with 1 pint of water and a good -pinch of salt. Put it in a moderate oven to soak for 3 -hours, adding more water if required. Next morning -warm it up with about ½ pint of milk, and add sugar to -taste.</p> - -<h3 id='breakfast15' class='c007'>Macaroni Cheese—¾ hour.</h3> - -<p class='c008'>¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. -butter, ½ oz. flour; salt and a little cayenne pepper to taste.</p> - -<p class='c006'>Put the macaroni with one teaspoonful salt into boiling -water and boil till tender, about 20 minutes; take it out, -cut it up into lengths of about 2 inches, and throw the -water away; melt the butter, stir in the flour, add the milk -and seasoning. Boil well, put in the macaroni, let it cool -a little, then add half the cheese. Place in a pie-dish, -sprinkle with the rest of the cheese and bake 10 minutes.</p> - -<h3 id='breakfast16' class='c007'>Mushrooms. Time—¾ hour.</h3> - -<p class='c008'>½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful -flour, 1 tablespoonful mushroom ketchup, pepper -and salt to taste.</p> - -<p class='c006'><span class='pageno' id='Page_59'>59</span>Wash and peel the mushrooms and cut them into pieces. -Stew them about ½ hour in the milk, add the flour, the -butter melted, ketchup, pepper and salt, and serve on -toast.</p> - -<p class='c006'><i>Another Way.</i>—Peel the mushrooms, put them in a -pie-dish with 1 oz. butter, pepper and salt, and bake about -20 minutes.</p> - -<h3 id='breakfast19' class='c007'>Risotto.</h3> - -<p class='c008'>1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, -2 oz. grated cheese, salt and pepper to taste, 1 oz. butter.</p> - -<p class='c006'>Bring the water to the boil in a large stew-pan, shower -the rice in, replace the lid without stirring the rice and -put it where it will keep boiling for ½ hour. Then mix -the tomato purée and butter into it and 1 oz. of the cheese, -season with pepper and salt, and serve very hot with -cheese sprinkled over the top.</p> - -<h3 id='breakfast18' class='c007'>Porridge. Time—45 minutes.</h3> - -<p class='c008'>2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, -milk and sugar.</p> - -<p class='c006'>When the water boils fast, add the salt, then sprinkle -in the oatmeal. Boil gently 5 minutes, stirring constantly. -Then let it simmer 30 minutes more, stirring -often. Turn into hot soup-plates, and serve with milk -and sugar, or with golden syrup.</p> - -<h3 id='breakfast20' class='c007'>Salmagundy. Time—½ hour.</h3> - -<p class='c008'>1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, -ginger, and pepper.</p> - -<p class='c006'>Wash the herring, remove the flesh from the bones, lay -it in a dish, and put a few slices of onion on it. Boil the -vinegar with the spice, and when cold, pour it over the -herring.</p> - -<h3 id='breakfast21' class='c007'>Savoury Omelet. Time—10 minutes.</h3> - -<p class='c008'>2 eggs, 1 oz. butter, a pinch of salt and of pepper, ½ -teaspoonful chopped parsley, ½ teaspoonful chopped herbs.</p> - -<p class='c006'>Melt the butter in a small frying-pan, beat up the eggs -in a basin with the parsley, herbs, pepper and salt. Pour -the mixture into the pan, allow it to cook for 2 or 3 -minutes; double it and shake it off on to a hot plate. -While the omelet is cooking, pass a knife round the edges -of it, and shake the pan to keep it from sticking.</p> - -<div> - <span class='pageno' id='Page_60'>60</span> - <h3 id='breakfast22' class='c007'>Tea.</h3> -</div> - -<p class='c008'>Scald the tea-pot. Allow 1 teaspoonful of tea to each -person, and one extra. When the water boils, pour off -the water with which the pot was scalded, put in the tea, -and pour boiling water over it. Let it draw 3 minutes. -Tea should never be allowed to remain on the leaves. If -not drunk as soon as it is drawn, it should be poured off -into another hot tea-pot, or into a hot jug, which should -stand in hot water.</p> - -<h3 id='breakfast23' class='c007'>Toast.</h3> - -<p class='c008'>Cut a slice of stale bread about ⅓ inch thick. Dry -each side ½ minute before the fire, then toast quickly -before a clear fire. Put small pieces of butter all over -the slice of toast, and when these are melted, smooth -them over it. This will leave the toast deliciously crisp, -as none of the surface will have been scraped off.</p> - -<h3 id='breakfast24' class='c007'>Fried Tomatoes. Time—15 minutes.</h3> - -<p class='c008'>1 lb. tomatoes, 2 oz. butter.</p> - -<p class='c006'>Cut the tomatoes in halves. Heat the butter in the -frying-pan, and fry the tomatoes till tender. Place them -on a hot dish, and pour the liquor over them.</p> - -<h3 id='breakfast25' class='c007'>Welsh Rarebit. Time—10 minutes.</h3> - -<p class='c008'>1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made -mustard, 2 slices buttered toast.</p> - -<p class='c006'>Melt the cheese, butter, and mustard together in a -stew-pan, stirring well with a wooden spoon; pour over -the hot buttered toast. Serve very hot.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>BREAD AND BISCUITS.</h2> -</div> - -<h3 id='bread01' class='c007'>African Shoots or Shrewsbury Biscuits. Time—½ hour.</h3> - -<p class='c008'>¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few -drops flavouring (essence of lemon, vanilla, &c.).</p> - -<p class='c006'><span class='pageno' id='Page_61'>61</span>Beat the butter and sugar to a cream, add to them the -flavouring and the egg, well beaten, mix all well together, -then stir the flour in smoothly. Pass the paste through -a biscuit-forcer on to a greased tin, or turn it on to a -floured board, roll it out as thin as possible, and cut it -into rounds with a cutter or tumbler. Place the biscuits -on a greased tin, and bake 20 minutes.</p> - -<h3 id='bread02' class='c007'>Bola. Time—2½ hours.</h3> - -<p class='c008'><i>Crust</i>: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. -<i>Inside</i>: 4 oz. ground almonds, ½ oz. ground cinnamon, -½ lb. brown sugar, ½ lb. candied peel, 1 egg.</p> - -<p class='c006'>Shred the peel, and mix in the sugar, spice, almonds, -and egg. Rub the butter well into the dough, sweeten it, -roll it out thin, cut off a strip, and line the inside of a -greased tin with it. Spread the inside mixture smoothly -over the remainder of the dough with a knife, roll up like -a roly-poly pudding; cut it into four pieces, and fill the -tin, placing the cut ends upwards. Bake about ¼ hour -in a hot oven, then 1¼ hour in a cooler part of the oven. -When nearly baked, make holes, and pour in clarified -sugar.</p> - -<h3 id='bread03' class='c007'>Bread. Time—4 hours.</h3> - -<p class='c008'>3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful -castor sugar, 1½ pint tepid water.</p> - -<p class='c006'>Put the yeast and sugar into a basin, and cream them -together with a wooden spoon till liquid, then add the -tepid water. Pass the flour through a sieve, put it in a -large basin, make a well in the centre, pour in the yeast -and water, work in a little flour from the sides, cover with -paper, and set it in a warm place (on the fender) to rise -20 minutes. Then work in the remainder of the flour -with the hand, till the dough is smooth, and set to rise 2 -hours. Then turn on to a floured board, and knead for a -¼ hour. Divide the dough into two pieces. For tin loaves, -flour the tins, put in the dough, prick the top, and set to -rise once more ¼ hour. For cottage loaves, cut each -piece again into two, one piece twice as large as the -other, form into balls with the hand, put the small one on -the top of the large one, and make a hole in the top -with the finger. Bake in the hottest part of the oven ¼ -hour, then remove to a cooler part for 1½ hour. If the -loaf sound hollow when tapped, it is done.</p> - -<div> - <span class='pageno' id='Page_62'>62</span> - <h3 id='bread04' class='c007'>Unfermented Bread. Time—20 minutes.</h3> -</div> - -<p class='c008'>½ lb. flour, good teaspoonful of baking-powder, a good -pinch of salt.</p> - -<p class='c006'>Mix the powder with the flour, then add sufficient -water to make a dough, knead for 5 minutes, and bake 15 -minutes in a quick oven.</p> - -<h3 id='bread05' class='c007'>Buns. Time—3¼ hours.</h3> - -<p class='c008'>1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor -sugar.</p> - -<p class='c006'>Rub the flour through a sieve, cream the yeast and -sugar together and add lukewarm milk. Strain this -mixture into the flour, and beat well. Cover the basin -with paper and set in a warm place (on the fender) to rise -for 1 hour.</p> - -<p class='c006'><i>In another basin put</i>: 1¼ lb. flour, ¼ lb. butter, 2 oz. -candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. -sugar.</p> - -<p class='c006'>When the sponge in the first basin has risen, beat in -all the dry ingredients from the second basin with 2 eggs. -Thoroughly mix and beat them for about 5 minutes. Set -this sponge to rise again for about 1½ hour. Then shape -the mixture into buns and bake on a greased tin for ½ -hour. When cooked and while still hot, brush them over -with a little milk and sugar to glaze them.</p> - -<h3 id='bread06' class='c007'>Butter Cakes. Time—½ hour.</h3> - -<p class='c008'>¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to -taste; 2 eggs.</p> - -<p class='c006'>Rub the butter into the flour, add the sugar and cinnamon; -beat up the eggs, and form the whole into a paste; -roll out rather thin, cut into rounds with a cutter or a -tumbler, and bake till crisp on a greased tin.</p> - -<h3 id='bread07' class='c007'>Candied Peel Drops. Time—¾ hour.</h3> - -<p class='c008'>½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied -peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk.</p> - -<p class='c006'>Pass the flour through a sieve, rub in the butter, add -the sugar, the peel cut up fine, and the baking-powder. -Beat up the egg with the milk, and mix with the flour to -a stiff paste. With two forks drop small pieces on to a -greased tin, and bake about ¼ hour.</p> - -<div> - <span class='pageno' id='Page_63'>63</span> - <h3 id='bread08' class='c007'>Light Chocolate Cake. Time—1¼ hour.</h3> -</div> - -<p class='c008'>2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. -sifted sugar, a few drops vanilla; raspings.</p> - -<p class='c006'>Beat the yolks of the eggs with the vanilla, whisk the -whites to a stiff froth, drop the yolks slowly into the whites, -beating all the time; then add gradually the sugar, -chocolate, and lastly the flour, and <em>only</em> beat till they -are well-mixed. Grease a cake-tin, sprinkle it with -raspings (see <a href='#raspings'>page x</a>.), turn the mixture into it, and bake -at once in a well-heated oven for 1 hour; turn the cake -on to a sieve, and stand on its side to cool.</p> - -<h3 id='bread10' class='c007'>Cocoanut Drops. Time—20 minutes.</h3> - -<p class='c008'>1 tablespoonful sifted sugar, white of 1 egg, 1 grated -cocoanut, a few drops of rose-water.</p> - -<p class='c006'>Beat the white of an egg to a stiff froth, then add the -sugar, rose-water, and sufficient cocoanut to form a thick -paste. Shape into little sugar-loaves, and bake a few -minutes till crisp outside. The cocoanut may be replaced -by grated <a id='bread09'></a><i>chocolate</i>.</p> - -<h3 id='bread11' class='c007'>Cornflour Cake. Time—1 hour.</h3> - -<p class='c008'>2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, -2 eggs, 1 teaspoonful baking-powder.</p> - -<p class='c006'>Beat the butter to a cream, add the sugar, and mix -well; add the eggs, and beat all well together; stir in -lightly the flour, cornflour, and baking-powder and -beat all well for 5 minutes. Half-fill a greased cake-tin -with the mixture, and place it at once in a hot oven to -bake for ½ hour. Turn the cake on to a sieve, and stand -on its side to cool.</p> - -<h3 id='bread12' class='c007'>Dough Cake. Time—1¼ hour.</h3> - -<p class='c008'>1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. -butter, 1 oz. candied peel, 1 egg.</p> - -<p class='c006'>Wash and dry the currants, chop the peel, then mix -these well into the dough; beat the egg, add the butter -to it, and beat all the ingredients well together. Grease -a tin, turn the mixture into it, and bake about 40 -minutes.</p> - -<div> - <span class='pageno' id='Page_64'>64</span> - <h3 id='bread13' class='c007'>Hanucah Cakes. Time—½ hour.</h3> -</div> - -<p class='c008'>¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. -loaf sugar, crushed.</p> - -<p class='c006'>Pass the flour through a sieve, rub in the butter, then -add the brown sugar and 1 whole egg, well beaten. Roll -out ¼ inch thick, cut rings, brush over with egg, toss in -the crushed sugar, and bake on a greased tin about ¼ hour -in a quick oven.</p> - -<h3 id='bread14' class='c007'>Lemon Cheese-cake Mixture. Time—¼ hour.</h3> - -<p class='c008'>3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and -juice of 2 lemons.</p> - -<p class='c006'>Beat up the eggs, add to them the sugar, lemon-juice -and rind; melt the butter in a saucepan, add the other -ingredients to it, and simmer gently till the mixture -thickens, stirring all the time. This mixture can be used -like jam, and will keep some time.</p> - -<h3 id='bread15' class='c007'>Oatmeal Biscuits. Time—¾ hour.</h3> - -<p class='c008'>5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, -¼ teaspoonful baking-powder, 1 egg.</p> - -<p class='c006'>Melt the butter, mix the flour, sugar, oatmeal, and baking-powder, -together; stir in the melted butter. Break -the egg into a teacup, beat it up with a little water, and -stir it into the other ingredients to form a paste. Turn -the paste on to a board, and roll it out very thin, cut it -into rounds with a cutter or tumbler, place the biscuits on -a greased tin and bake 20 minutes.</p> - -<h3 id='bread16' class='c007'>Orange Cake. Time—1 hour.</h3> - -<p class='c008'>The weight of 2 eggs in butter, sugar and flour; part -of the juice and all the rind of 1 orange and a little -baking-powder.</p> - -<p class='c006'>Cream the butter and sugar together about 5 minutes, -add the orange-peel and 1 egg, and part of the flour. -Use part of the juice for the cake, and the rest for the -icing. Stir in the juice and baking-powder, add the -rest of the ingredients, grease and sugar the tin, fill it ⅓ -and bake ½ hour.</p> - -<p class='c006'><i>Icing</i>, 1 tablespoonful water to ¼ lb. best icing sugar -and orange juice. Stand this in a cup of warm water, -and when liquid pour over the cake.</p> - -<div> - <span class='pageno' id='Page_65'>65</span> - <h3 id='bread17' class='c007'>Plum Loaf. Time—¾ hour.</h3> -</div> - -<p class='c008'>½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. -currants, milk.</p> - -<p class='c006'>Wash and dry the currants, mix the dry ingredients -well together, add sufficient milk to make a stiff paste, -then knead well on a floured board. Form into shapes, -brush over with milk, flour a tin, and bake in a hot oven -½ hour. If the rolls sound hollow when tapped, they are -done.</p> - -<h3 id='bread18' class='c007'>Scones. Time—¾ hour.</h3> - -<p class='c008'>1 lb. flour, ½ pint milk, 3 oz. butter, 3 teaspoonfuls -baking-powder, 1 oz. sugar.</p> - -<p class='c006'>Rub the butter into the flour, add the baking-powder -and sugar, and form into a smooth paste with lukewarm -milk. Roll the paste out 1½ inch thick, cut it into triangles, -and bake on a greased tin ½ hour. When half -done, brush over with milk.</p> - -<h3 id='bread20' class='c007'>Spanish Biscuits. Time—½ hour.</h3> - -<p class='c008'>1 lb. flour, 3 oz. sifted sugar, 1 tablespoonful baking-powder, -3 dessertspoonfuls salad oil, 1 dessertspoonful -orange-flower water. Enough cold water to make it into -a stiff paste.</p> - -<p class='c006'>Mix the ingredients, break off small pieces, shape -them into rings, notching out all round with a -sharp knife, place them on a hot tin and bake them in -a hot oven.</p> - -<h3 id='bread21' class='c007'>Spice Cakes. Time—½ hour.</h3> - -<p class='c008'>6 oz. flour, 4 oz. castor sugar, 1 oz. butter, 1 teaspoonful -baking-powder, 1 teaspoonful nutmeg or cinnamon, ½ gill -water, 1 egg.</p> - -<p class='c006'>Whisk the egg and sugar to a stiff batter, and add the -water. Mix the flour, baking-powder and spice together, -and stir lightly into the batter, then add the butter melted. -Half fill small greased patty-pans, and bake in a sharp -oven.</p> - -<h3 id='bread22' class='c007'>Vinegar Cake. Time—2 hours.</h3> - -<p class='c008'>½ lb. flour, 2 oz. butter, ¼ lb. brown sugar, ¼ lb. currants, -¼ teaspoonful carbonate of soda, 1 dessertspoonful vinegar, -1 gill milk, ½ teaspoonful baking-powder, 1 teaspoonful -cinnamon.</p> - -<p class='c006'><span class='pageno' id='Page_66'>66</span>Mix the flour and butter together, then add the sugar, -currants (washed and dried), cinnamon, and baking-powder. -Mix together smoothly in a basin the carbonate -of soda and the milk, then add the vinegar, and while it -is effervescing, mix it quickly with the dry ingredients. -Turn all into a greased cake-tin, and bake in a moderate -oven about 1½ hour.</p> - -<h3 id='bread23' class='c007'>Yorkshire Tea Cakes. Time—2 hours.</h3> - -<p class='c008'>¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor -sugar, 1 oz. German yeast, 1 oz. butter, salt.</p> - -<p class='c006'>Pass the flour through a sieve, and add a pinch of salt. -Melt the butter in a stew-pan, add the milk, and let it become -lukewarm. Cream the yeast with the castor sugar, -add the milk, butter and egg, mix well, then strain into -the middle of the flour, work in all the flour from the sides, -then turn on to a floured board, and knead with the -hand. Cut into two pieces, place in floured tins, cover -and leave in a warm place to rise 1 hour. Bake from 20 -to 30 minutes in a hot oven.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>SWEETMEATS.</h2> -</div> - -<h3 id='sweetmeats01' class='c007'>Chocolate Caramels. Time—¾ hour.</h3> - -<p class='c008'>½ lb. grated chocolate, 1 breakfastcupful brown sugar, -¾ breakfastcupful milk, 1 oz. butter, 2 dessertspoonfuls -golden syrup.</p> - -<p class='c006'>Stir all the ingredients over the fire until thick (from -20 to 30 minutes). When a little of the mixture, poured -into cold water, becomes crisp and hard, the caramels -are ready. Pour the mixture on to well-greased dishes, -mark it into squares, and cut up as soon as possible.</p> - -<h3 id='sweetmeats02' class='c007'>Cocoanut Candy. Time—1 hour.</h3> - -<p class='c008'>1 large cocoanut, 1 tablespoonful cocoanut milk, 1 lb. -brown sugar.</p> - -<p class='c006'>Cut the cocoanut into small thin strips about half an -inch long. Boil with the sugar and the milk from the -nut, stirring all the time. Drop a little on to a wet board, -and if it be sufficiently cooked, it will harden. When -ready, form the mixture into round cakes with a tablespoon, -and drop them on to a wet board as fast as -possible.</p> - -<div> - <span class='pageno' id='Page_67'>67</span> - <h3 id='sweetmeats03' class='c007'>Ginger Lee. Time—1 hour.</h3> -</div> - -<p class='c008'>1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, -¼ lb. almonds.</p> - -<p class='c006'>Blanch the almonds and ginger lee seed the day before -they are required. Pick the seed over well, put it into -the oven until it is a light brown. Mix the sugar and -honey well together, put them in a saucepan on the fire, -let them remain till clear (about 20 minutes). Drop in -the ginger lee seed and almonds, and stir well. Drop a -spoonful on to a plate to see if it sets; when ready, -thoroughly wet a board and rolling pin, roll out the mixture -about one inch thick, cut it up, and put on a dish to -cool.</p> - -<h3 id='sweetmeats04' class='c007'>Toffee. Time—½ hour.</h3> - -<p class='c008'>1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful -vinegar (2 oz. almonds, if liked).</p> - -<p class='c006'>Melt the sugar and butter together, then add the water -and vinegar, and stir over a slow fire, till a little of the -mixture, poured into cold water, becomes quite crisp and -hard. Blanch the almonds, cut them up, sprinkle them -into the toffee at the last moment, then pour it on to well-greased -dishes, mark it into squares, and cut up as soon -as possible.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>INVALID COOKERY.</h2> -</div> - -<h3 id='invalid01' class='c007'>Cup of Arrowroot. Time—¼ hour.</h3> - -<p class='c008'>1 dessertspoonful arrowroot, 1 pint milk.</p> - -<p class='c006'>Boil the milk, and meanwhile mix the arrowroot to a -smooth paste with a little cold milk, then pour the boiling -milk on to it and stir till smooth. If not thick enough, -return it to the saucepan and stir for 2 or 3 minutes over -the fire. Serve with sugar or salt.</p> - -<p class='c006'><a id='invalid10'></a><i>A cup of cornflour</i> can be made in the same way.</p> - -<h3 id='invalid02' class='c007'>Barley Water. Time—20 minutes.</h3> - -<p class='c008'>2 dessertspoonfuls prepared barley, 1 pint milk or water.</p> - -<p class='c006'>Put the barley into a basin and mix to a smooth paste -with a little cold milk or water, then add to it gradually -the boiling milk or water, stirring carefully with a wooden -spoon all the time. Boil 10 minutes, stir continually -and avoid lumps. Sweeten, and if made with water -serve with lemon-juice.</p> - -<div> - <span class='pageno' id='Page_68'>68</span> - <h3 id='invalid03' class='c007'>Raw Beef Tea (for typhoid fever). Time—1¾ hour.</h3> -</div> - -<p class='c008'>Scrape a small piece of very lean gravy beef, put it in -a tumbler, add a pinch of salt, and just cover with cold -water. Let it stand 1½ hour, then strain, and add 2 or 3 -drops of lemon-juice to turn it brown, if permitted by the -doctor.</p> - -<h3 id='invalid04' class='c007'>Beef Tea (strongest). Time—2 hours.</h3> - -<p class='c008'>1 pint of water to 1 lb. gravy beef.</p> - -<p class='c006'>Cut the beef into pieces about half an inch square, removing -all fat and skin, and soak for 1 hour in the water. -Then add 1 teaspoonful of salt, and place in a covered -jar, which must stand in a saucepan of boiling water for -1 hour. Keep the saucepan well filled, and the water -boiling, but be careful not to let it enter the jar. Strain -and serve.</p> - -<h3 id='invalid05' class='c007'>Whole Beef Tea. Time—2½ hours.</h3> - -<p class='c008'>½ lb. gravy beef to 1 pint water.</p> - -<p class='c006'>Cut the beef into pieces ½ inch square, removing all the -skin and fat, and let the beef soak in ½ pint cold water. -When the juices have been extracted (the pieces should -soak all night) take out the beef and place it in a jar with -the remainder of the cold water. Let this simmer 2 -hours, then add the liquor to the cold raw juice, take -out the pieces of meat, pound them, return them to the -liquor, and heat all together. Flavour with green celery -stalk, or a little Worcester sauce.</p> - -<h3 id='invalid06' class='c007'>Calf’s Foot Jelly.</h3> - -<p class='c008'>1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 -lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice.</p> - -<p class='c006'>Cut the foot into 3 pieces, put them in a saucepan and -add the cold water, simmer gently 8 hours then strain -into a basin. When the jelly is cold, carefully skim off -the fat, dip a clean cloth into boiling water, and wipe any -remaining fat off the surface with the cloth. Melt the -jelly in a saucepan, then add the sugar, lemon-juice, and -rind, whites of eggs well beaten, the shells and spice. -Whisk over the fire till the jelly boils, then simmer, with -the lid off 20 minutes. Fix a cloth, thoroughly rinsed in -boiling water, on to a chair (as for clearing soup, see <a href='#soups04'>page 2</a>), -strain the jelly through it, and cover with a blanket -while it is running through. Pour into a mould, which -has been rinsed in cold water.</p> - -<div> - <span class='pageno' id='Page_69'>69</span> - <h3 id='invalid07' class='c007'>To Boil a Chicken. Time—2 hours.</h3> -</div> - -<p class='c008'>1 fowl, ½ lemon, mace; pepper and salt to taste.</p> - -<p class='c006'>Boil enough water to well cover the fowl, add salt, -pepper and mace. Rub the fowl with the lemon-juice, -put it into the saucepan. Boil gently 1½ hour. Serve -with lemon sauce (see <a href='#sauces10'>page 39</a>), and if liked, garnish with -slices of tongue, smoked beef, or worsht.</p> - -<h3 id='invalid08' class='c007'>Chicken Broth.</h3> - -<p class='c008'>Cut up an old fowl, cover with water, and stew it with -2 onions till it goes to pieces. Season with pepper and salt, -skim well, strain, and serve very hot with sippets of toast.</p> - -<p class='c006'>Chickens’ necks stewed in the same way make very -good broth.</p> - -<h3 id='invalid09' class='c007'>To Roast a Chicken. Time—1 hour.</h3> - -<p class='c008'>1 fowl (smoked beef fat). <i>Stuffing</i>: 1 tablespoonful -chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful -chopped parsley, ½ tablespoonful chopped -herbs, grated nutmeg, pepper and salt to taste, grated -lemon-rind, 1 egg.</p> - -<p class='c006'>Dry the fowl well; prepare the stuffing as below, put -it in at the breast, and sew or skewer it up. (If liked, -lard the fowl with the smoked beef fat.) Rub with a -little pepper and salt, dredge lightly with flour, and leave -a little while. Then put a piece of greased paper over -the breast, and put down to roast. Remove the paper -¼ hour before the fowl is done.</p> - -<p class='c006'><i>For the stuffing</i>: Chop the suet and parsley fine, add -to them the bread-crumbs, herbs, pepper, and salt, nutmeg, -lemon-rind, and lastly the egg, well beaten. Mix all -well together.</p> - -<h3 id='invalid11' class='c007'>Cornflour Blanc-mange. Time—20 minutes.</h3> - -<p class='c008'>2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful -loaf sugar, stick cinnamon.</p> - -<p class='c006'>Put the sugar, cinnamon, and nearly all the milk, in a -saucepan to boil. Meanwhile mix the cornflour in a -basin to a smooth paste, with the remainder of the milk. -When the milk boils, add to it the cornflour, return all to -the saucepan, and boil quickly 3 minutes, stirring all the -time. Dip a mould in cold water, pour in the cornflour -after the cinnamon has been taken out. When cold turn -out, and serve with jam.</p> - -<div> - <span class='pageno' id='Page_70'>70</span> - <h3 id='invalid12' class='c007'>Gruel. Time—¾ hour.</h3> -</div> - -<p class='c008'>2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls -milk, ½ saltspoonful salt, 3 gills boiling water.</p> - -<p class='c006'>Mix the oatmeal and salt to a smooth paste with the -milk. When the water boils add it gradually, stirring all -the time. Let it stand ½ minute, then pour it into the -saucepan, letting the grits remain in the basin. Stir -the gruel till it boils, then simmer 10 minutes more if -fine, ½ hour more if Scotch oatmeal. Sweeten to taste.</p> - -<h3 id='invalid13' class='c007'>Lait de Poule. Time—10 minutes.</h3> - -<p class='c008'>1 gill boiling water, ¾ wineglassful sherry, 1 egg, -(nutmeg if liked), sugar.</p> - -<p class='c006'>Beat up the egg, pour the nearly boiling water over it, -add the sherry and nutmeg, and sweeten. This drink is -very good for a cold, when no milk is handy.</p> - -<h3 id='invalid14' class='c007'>Lemonade.</h3> - -<p class='c008'>2 lemons, 1 quart water; loaf sugar to taste.</p> - -<p class='c006'>Shave off the yellow rind of the lemon, place the sugar -in a jug, put the rind in a strainer, and pour 1 pint of -boiling water over it on to the sugar. Squeeze the lemons -through a strainer, add to them 1 pint of cold water, then -mix all together.</p> - -<h3 id='invalid15' class='c007'>Mutton Broth.</h3> - -<p class='c008'>This broth is made just like that on <a href='#soups11'>page 5</a>, but no -rice or barley should be thrown in. The broth should be -strained through a sieve, and served with sippets of toast. -Special care should be taken to have it entirely free from -fat.</p> - -<h3 id='invalid16' class='c007'>Toast Water.</h3> - -<p class='c008'>Toast a <em>crust</em> of bread carefully all over, but do not -burn it black. Fill a jug with boiling water, <em>then</em> put in -the toast. A bright liquid the colour of sherry will be -the result.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <h2 class='c004'>PASSOVER DISHES.</h2> -</div> - -<h3 id='passover01' class='c007'>Batter Pudding. Time—1 hour.</h3> - -<p class='c008'>1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown -sugar, 2 oz. butter, rind of 1 lemon (tablespoonful rum, if -liked).</p> - -<p class='c006'><span class='pageno' id='Page_71'>71</span>Mix the meal into a batter with the milk and eggs, add -the sugar, butter (melted), grated rind of lemon, and rum. -Pour the mixture into a greased basin or mould, and boil -for 1 hour, or bake ½ hour.</p> - -<h3 id='passover02' class='c007'>Cocoanut Custard. Time—½ hour.</h3> - -<p class='c008'>See <a href='#milkpuddings05'>page 52</a>, but use prelatoes instead of sponge -cakes.</p> - -<h3 id='passover03' class='c007'>To Fry Fish.</h3> - -<p class='c008'>See <a href='#fish06'>page 11</a>, but use motza meal instead of flour.</p> - -<h3 id='passover04' class='c007'>To Stew Fish.</h3> - -<p class='c008'>See <a href='#fish17'>page 15</a>, but use motza meal instead of flour.</p> - -<h3 id='passover05' class='c007'>Grimslichs. Time—¾ hour.</h3> - -<p class='c008'>2 motzas, ¼ lb. motza meal.</p> - -<p class='c006'><i>Inside</i>: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, -¼ lb. currants, ground cinnamon, nutmeg, ¼ lb. -brown sugar, 2 eggs.</p> - -<p class='c006'>Mix the fruit, sugar, spice, almonds together with 1 -egg. Soak the motzas till quite soft, squeeze very dry, -make into a crust with the meal and the other egg. Shape -a piece of this into an oval on the hand, place some of the -inside mixture on it, cover with a top piece, shape carefully, -and sprinkle with meal. Fry in hot fat or oil. Serve -with clarified sugar.</p> - -<h3 id='passover06' class='c007'>Motza Kleis. Time—¾ hour.</h3> - -<p class='c008'>2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful -chopped parsley, 2 chopped onions, 2 eggs, marjoram, -pepper and salt to taste.</p> - -<p class='c006'>Soak the motzas in cold water till they are soft, then -squeeze them very dry. Chop the onions, brown them -with a few drops of oil. Add them to the motza, with the -suet chopped fine, nearly all the meal, parsley, marjoram, -pepper, salt, and lastly, the eggs well beaten. Roll into -balls with the remainder of the meal, and throw into the -boiling soup ½ hour before serving.</p> - -<h3 id='passover07' class='c007'>Motza Pudding (baked).</h3> - -<p class='c008'>2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. -dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.</p> - -<p class='c006'><span class='pageno' id='Page_72'>72</span>Soak the motzas in cold water, then squeeze them very -dry. Prepare the fruit, mix all the dry ingredients together, -then add the eggs, well beaten. Grease a pie-dish -well, sugar it, fill it with the mixture, and bake about ½ -hour. Serve with clarified sugar (see <a href='#sauces06'>page 39</a>).</p> - -<p class='c006'><a id='passover08'></a><i>Boiled motza pudding</i> is made in the same way, but -chopped suet must be used instead of the dripping.</p> - -<h3 id='passover09' class='c007'>Potato Pastry. Time—1 hour.</h3> - -<p class='c008'>¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, -a pinch of salt, a very little water.</p> - -<p class='c006'>Mash the potatoes through a sieve, then add the salt -and potato flour, and rub in the fat. Mix to a paste with -a very little cold water. Proceed as in fruit pie, <a href='#sweetdishes23'>page 45</a>.</p> - -<p class='c006'>This paste may be used for meat pie, tartlets, &c., and -will be found very light.</p> - -<h3 id='passover10' class='c007'>Potato Pudding. Time 1¼ hour.</h3> - -<p class='c008'>3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, -1 tablespoonful brown sugar; nutmeg and salt to taste.</p> - -<p class='c006'>Boil the potatoes, mash them smooth with the milk, -butter, well-beaten eggs, sugar, nutmeg, and salt. Bake -in a greased dish ½ hour, and serve hot.</p> - -<h3 id='passover11' class='c007'>Sassafras.</h3> - -<p class='c008'>Sassafras, aniseed, stick liquorice.</p> - -<p class='c006'>Tie up the liquorice and aniseed in a muslin bag, put -this in a jug with the sassafras, and pour boiling water -over it.</p> - -<h3 id='passover12' class='c007'>Swiss Roll. Time—½ hour.</h3> - -<p class='c008'>1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon -cheese-cake mixture (see <a href='#bread14'>page 64</a>).</p> - -<p class='c006'>See <a href='#sweetdishes46'>page 50</a>, but use 1½ oz. potato flour or 3 oz. motza -meal instead of flour, and lemon cheese-cake mixture -instead of jam.</p> - -<h3 id='passover13' class='c007'>Lightning Cakes.</h3> - -<p class='c008'>2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. -ground almonds, 1 egg.</p> - -<p class='c006'>Cream the butter and sugar together, add the egg, -well beaten, the potato flour, and ground almonds.</p> - -<p class='c006'>Grease a tin liberally, spread the mixture smoothly on -it with a knife, bake in a quick oven 5 minutes, and cut -into shapes while hot.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='chapter'> - <span class='pageno' id='Page_73'>73</span> - <h2 class='c004'>APPENDIX.</h2> -</div> - -<h3 id='appendix01' class='c007'>FORMATION OF COOKERY CLASSES.</h3> - -<p class='c008'>In these few pages it is our object to give, as clearly and -concisely as possible, directions for the formation and -conduct of the Jewish Cookery Classes which are now -increasing among us. Several years’ experience at the -Bayswater Jewish Schools and at the Portuguese Jews’ -Schools has enabled us to ascertain accurately the cost of -starting and maintaining such a class, and we have -endeavoured to give a clear statement of the necessary -expenditure, together with a list of the requisite utensils.</p> - -<p class='c006'>“In schools in which the Inspector reports that special -and appropriate provision is made for the practical teaching -of cookery, a grant of four shillings is made on account -of any girl (over twelve years of age before the conclusion -of the course) who has attended not less than forty hours -during the school year at the cookery class, and is presented -for examination in the elementary subjects in any -Standard.”<a id='r2' /><a href='#f2' class='c012'><sup>[2]</sup></a>—(New Code of Regulations, 1882.)</p> - -<p class='c006'>A class-room can easily be adapted as the kitchen by -the introduction of a good-sized cupboard and a simple -open range. A kitchen table should be procured with -screw legs, so that it can conveniently be taken to pieces, -and removed after the lesson.</p> - -<p class='c006'>Two or three demonstration lessons, at which a large -number of girls may attend, given at the commencement -of the course, will enable the girls to set about the practice -lessons with some degree of facility. No demonstration -should last longer than an hour and a half, so that -the teacher may secure the entire attention of the pupils. -These lessons will afford an opportunity for dwelling on -the value of foods, both from an economical and medical -point of view.</p> - -<p class='c006'><span class='pageno' id='Page_74'>74</span>The practice lessons should last two hours, so that -there may be plenty of time for the pupils to thoroughly -cleanse and put away every article used, scrub the floor -and table and tidy the hearth. In these two hours the -luncheon hour might easily be included.</p> - -<p class='c006'>The number of girls at a practice lesson should never -exceed twelve, and they should work two together at one -board. They should be shown how to weigh carefully -each ingredient, and should themselves regulate, by a -clock, the cooking of their own dishes. Perfect order -must be maintained, and it is very necessary that neatness -should be insisted on throughout every stage, and that -special attention should be paid to personal cleanliness. -The girls should be made to read through the recipe to -be prepared, and to collect all the ingredients required -before they actually commence to cook.</p> - -<p class='c006'>It is desirable that the various processes should be -carried on with the simplest means, so that every girl -may be fairly expected to find in her own home all such -utensils as are employed during the lesson. It is, therefore, -better to avoid the expense of a mincing-machine, -knife-machine, and other labour-saving appliances.</p> - -<h3 id='appendix02' class='c007'>REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.</h3> - -<table class='table1' summary=''> - <tr> - <th class='c009'> </th> - <th class='c014'>£</th> - <th class='c014'>s.</th> - <th class='c010'>d.</th> - </tr> - <tr> - <td class='c009'>3 Iron saucepans (various sizes)</td> - <td class='c014'>0</td> - <td class='c014'>3</td> - <td class='c010'>8</td> - </tr> - <tr> - <td class='c009'>1 Gridiron (reversible)</td> - <td class='c014'>0</td> - <td class='c014'>2</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>2 Frying-pans (meat and butter)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Strainer (conical)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Colander</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Pepper-box</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Salt-cellar</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Grater</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>1 Tin mould</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>3</td> - </tr> - <tr> - <td class='c009'>1 Meat-stand</td> - <td class='c014'>0</td> - <td class='c014'>3</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>1 Dripping-tin</td> - <td class='c014'>0</td> - <td class='c014'>2</td> - <td class='c010'>7</td> - </tr> - <tr> - <td class='c009'>1 Set skewers</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>1 Basting-ladle</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>10</td> - </tr> - <tr> - <td class='c009'><span class='pageno' id='Page_75'>75</span>1 Toast-fork</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>1</td> - </tr> - <tr> - <td class='c009'>6 Wooden spoons (various sizes)</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>8</td> - </tr> - <tr> - <td class='c009'>1 Knife-board</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>10</td> - </tr> - <tr> - <td class='c009'>1 Galvanised pail</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 pint measure</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>9</td> - </tr> - <tr> - <td class='c009'>1 gill measure</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Yorkshire Pudding tin</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>9</td> - </tr> - <tr> - <td class='c009'>6 Iron spoons (various sizes)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>2 Teaspoons</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>1 Potato-knife</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>5</td> - </tr> - <tr> - <td class='c009'>1 Onion knife</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>5</td> - </tr> - <tr> - <td class='c009'>1 Wash-hand bowl</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Zinc bath (for Washing-up)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>10</td> - </tr> - <tr> - <td class='c009'>1 Zinc bath (for koshering)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>10</td> - </tr> - <tr> - <td class='c009'>1 Wire sieve</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>3</td> - </tr> - <tr> - <td class='c009'>1 Funnel</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>½ doz. kitchen knives</td> - <td class='c014'>0</td> - <td class='c014'>3</td> - <td class='c010'>4½</td> - </tr> - <tr> - <td class='c009'>3 Kitchen forks</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>8½</td> - </tr> - <tr> - <td class='c009'>1 Blacklead brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>3</td> - </tr> - <tr> - <td class='c009'>1 Stove brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4½</td> - </tr> - <tr> - <td class='c009'>1 Nail brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>1 Potato brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>3</td> - </tr> - <tr> - <td class='c009'>2 Scrubbing brush</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>1 Saucepan brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>1 Dustpan</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>7</td> - </tr> - <tr> - <td class='c009'>1 Broom (for same)</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>3 Yellow basins</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>4 Pie-dishes (various sizes) 1 butter</td> - <td class='c014'>0</td> - <td class='c014'>2</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>3 Jugs (various sizes)</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>11</td> - </tr> - <tr> - <td class='c009'>12 Dinner plates</td> - <td class='c014'>0</td> - <td class='c014'>2</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>3 Soup plates</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>7½</td> - </tr> - <tr> - <td class='c009'>3 Breakfast plates (another colour)</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4½</td> - </tr> - <tr> - <td class='c009'>2 Dishes</td> - <td class='c014'>0</td> - <td class='c014'>2</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>3 Pudding basins (various sizes)</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>7½</td> - </tr> - <tr> - <td class='c009'>3 Rolling-pins</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>8¼</td> - </tr> - <tr> - <td class='c009'>1 Pastry brush</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>6 Patty-pans</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Cake-tin</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6½</td> - </tr> - <tr> - <td class='c009'>Pastry cutters</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>Weights & Scales</td> - <td class='c014'>0</td> - <td class='c014'>8</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>3 Pastry boards</td> - <td class='c014'>0</td> - <td class='c014'>6</td> - <td class='c010'>9</td> - </tr> - <tr> - <td class='c009'>1 Coal shovel</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>7½</td> - </tr> - <tr> - <td class='c009'>2 Baking sheets</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Fish-slice</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>3</td> - </tr> - <tr> - <td class='c009'>1 Glazed earthenware flour-jar</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>6 Glass jars (for dried fruits, herbs, etc.)</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>9</td> - </tr> - <tr> - <td class='c009'>1 Knife-box</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>1 Spice-box</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Flour-dredger</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Waste-pan</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Small kettle</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>1 Table, with screw-legs</td> - <td class='c014'>2</td> - <td class='c014'>2</td> - <td class='c010'>0</td> - </tr> - <tr> - <td class='c009'>1 Basket-lid for koshering</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Wash-leather</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>2 House-flannels</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Fish-cloth</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>1 Dish cloth</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>1</td> - </tr> - <tr> - <td class='c009'>6 Tea-cloths</td> - <td class='c014'>0</td> - <td class='c014'>1</td> - <td class='c010'>6</td> - </tr> - <tr> - <td class='c009'>1 Duster</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>2</td> - </tr> - <tr> - <td class='c009'>6 Cooking aprons</td> - <td class='c014'> </td> - <td class='c014'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c009'>6 Pair sleeves</td> - <td class='c014'> </td> - <td class='c014'> </td> - <td class='c010'> </td> - </tr> - <tr> - <td class='c009'>2 Pudding-cloths</td> - <td class='c014'>0</td> - <td class='c014'>0</td> - <td class='c010'>4</td> - </tr> - <tr> - <td class='c009'>2 Towels</td> - <td class='bbt c014'>0</td> - <td class='bbt c014'>1</td> - <td class='bbt c010'>0</td> - </tr> - <tr> - <td class='c009'> </td> - <td class='c014'>£6</td> - <td class='c014'>4</td> - <td class='c010'>3¼</td> - </tr> -</table> - -<div> - <span class='pageno' id='Page_76'>76</span> - <h3 id='appendix03' class='c007'>HINTS ON CLEANING KITCHEN UTENSILS.</h3> -</div> - -<p class='c008'><i>Saucepans</i> should always be filled immediately after use, -with hot water and soda. When they have stood some -time, they must be scoured well, inside and out, with -silver sand, well rinsed in hot water, and thoroughly dried -in front of the fire. The lids must be wiped, and hung up -separately.</p> - -<p class='c006'><i>Frying-pans</i> should never be washed, but should be -wiped thoroughly clean with soft paper immediately after -use.</p> - -<p class='c006'><i>Tin vessels</i> must be thoroughly washed in hot water, -dried, lightly covered with whiting, and then rubbed -bright with wash-leather.</p> - -<p class='c006'><i>Kitchen tables</i> must be washed over with a wet cloth, -sprinkled with silver sand, and thoroughly scrubbed, the -way of the grain, with hot water and soda. All the sand -must then be carefully wiped off with a damp cloth. -Should the table be very greasy, damp fuller’s earth must -be used instead of sand.</p> - -<p class='c006'><i>Pastry boards and wooden utensils</i> must be washed over -with a wet cloth, sprinkled with crushed soda and boiling -water, then scrubbed well, the way of the grain, and dried -with a cloth.</p> - -<p class='c006'><i>Knives</i> must be placed in a jug, and covered with hot -water as far as the haft, then wiped quite dry, cleaned -with bath brick on a wooden board placed in a slanting -position. When quite bright, the dust must be wiped off -with a dry cloth.</p> - -<p class='c006'>The prongs of <i>forks</i> must be cleaned with a piece of -rag dipped in bath brick.</p> - -<p class='c006'><i>Plates and dishes</i> must be washed in hot water and -soda, then rinsed in cold water, and left in the plate-rack -to dry.</p> - -<div class='nf-center-c0'> -<div class='nf-center c002'> - <div>Printed by <span class='sc'>Wertheimer, Lea & Co.</span>, Circus Place, London, Wall.</div> - </div> -</div> - -<hr class='c015' /> - -<div class='footnote' id='f1'> -<p class='c006'><a href='#r1'>1</a>. The word <em>kosher</em> means “to render fit or proper for eating.”</p> -</div> - -<div class='footnote' id='f2'> -<p class='c006'><a href='#r2'>2</a>. In order that the school may gain this grant, the teacher -must have passed the requisite examination of the National -Training School for Cookery.</p> -</div> - - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of The Economical Jewish Cook, by -May Henry and Edith B. 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