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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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