NYPL RESEARCH LIBRARIES 3 3433 07897559 . M( A PRACTICAL DICTIONARY OF COOKERY 1200 TESTED RECIPES By ETHEL S. MEYER LONDON JOHN MURRAY, ALBEMARLE STREET 1898 .~ -IE NEW YORK UBLIC LIBRARY , OR, ' KOX AND T|| I : Printed at The Edinburgh Press 9 & 1 1 Young Street ** - , - I h L ::/ PREFACE THIS Dictionary has been written with the view of providing a thoroughly practical and reliable hand-book to all classes of cookery. The recipes are the result of practical knowledge, and precise directions have in every instance been given. The difficulty of readily finding the particular recipe required I have minimised as far as possible in the present work by the addition, at the end of the volume, of an index of all the recipes, arranged under the different courses. The recipes themselves are in alphabetical order. The question of time required for cooking each particular dish is one to which particular attention has been given. I have indicated as nearly as possible the exact number of minutes required, and, in the case of baking, whether the time given applies to a quick or a slow oven. I have also endeavoured to give an idea of the number of people the quantities stated would suffice for. It will be observed that nearly all the recipes suitable are calculated for small families of four or five. Some of these would remain the same for two persons as, for instance, small joints, one fowl, etc. but of many, the ingredients could be safely halved. For larger families every housekeeper would naturally use her judgment and experience. In some cases the ingredie* would need to be doubled for eight persons, whilst in others half as m viii PREFACE again would suffice. In buying a joint of beef, mutton, or veal, one usually wishes to have something substantial to cut from, so more is allowed for each person than of dishes such as steaks, cutlets, etc. Such economy as is consistent with the preparation of really palatable dishes has been carefully studied, but I have not given the supposed cost, since prices vary so widely according to locality and season, that it is impossible for an exact estimate to be made. ETHEL S. MEYER. PRACTICAL DICTIONARY OF COOKERY An Index of all the Recipes, here arranged in Alphabetical Order, will be found at the end of the Volume arranged under the different Courses. No. i.-ABERNETHY BISCUITS. Ingredients i Ib. flour, i oz. butter, i oz. sugar, \ oz. carraway seeds, i egg, 2 or 3 table- spoonfuls milk. Method Mix the flour and sugar together, and rub in the butter. Add the carraway seeds, and mix them well in. Beat and strain the egg, and add it to the mixture with just sufficient milk to make a stiff dough. Turn the paste on to a floured board, and roll it out to | inch thickness. Stamp it out with a round cutter 4 or 5 inches in diameter. Prick each biscuit with a fork, lay them on a baking tin slightly buttered, and bake in a moderate oven to a nice light brown. Time 20 to 30 minutes. Sufficient for 7 or 8 biscuits. No. 2. -ACIDULATED DROPS. Ingredients i Ib. fine loaf sugar, \ pint water, i dessert-spoonful lemon juice. Method Boil the sugar and water until the syrup is very thick, then add the lemon juice, and boil again until a little of the syrup dropped into cold water will set and crack between the teeth. Oil a large tin, and as soon as the syrup is ready, drop it in very small quantities with a spoon on to the tin, and set it aside (on ice if possible) for the drops to harden. Put them into a clean cloth to absorb any oil which might remain, dust icing sugar over them, and put away in glass jars. Time 20 to 30 minutes. ALMONDS (TO BLANCH) ALMOND CREAM No. 3. ALMONDS (To Blanch). Put the almonds in a small basin, pour sufficient boiling water on them to cover them, and leave for 15 or 20 minutes. Then take out the almonds, and the skins will come off quite easily. Dry them on a clean cloth. No. 4. ALMOND CAKE. Ingredients 6 eggs, 4 oz. pounded sweet al- monds, \ oz. pounded bitter almonds, 6 oz. sifted sugar, 6 oz. flour, 6 oz. butter, finely grated rind of i lemon. Method Whisk and strain the eggs, mix them with the almonds and sugar, and sift in the flour, beating constantly all the time. Then add the butter, which must be melted, but not hot, a small portion at a time, beating very thoroughly as each portion is added, and lastly the lemon rind. Line a cake tin with buttered paper, and rather more than half fill it with the mixture. Bake the cake in a well-heated oven, covering the top with a buttered paper when sufficiently coloured. Test it with a small skewer or knife in the usual way. Time About i hour. No. 5. -ALMOND CAKES (Small for Afternoon Tea). Ingredients 3 eggs, 2 oz. pounded sweet al- monds, \ oz. pounded bitter almonds, 3 oz. sifted sugar, 3 oz. flour, 3 oz. butter, finely grated rind of \ a lemon. Method Whisk and strain the eggs, mix them with the almonds and sugar, and sift in the flour, beating constantly all the time. Then add the butter, which must be melted, but not hot, a small portion at a time, beating very thoroughly as each portion is added ; lastly add the lemon rind, and beat all well together. Butter some patty pans, and rather more than half fill each with the mixture. Bake in a well-heated oven, taking care that they are nicely browned but not burnt. Time. 20 to 30 minutes. Sufficient for 1 2 small cakes. No. 6 -ALMOND CHEESE CAKES. Ingredients 3 eggs, 4 oz. pounded sweet al- monds, 3 oz. sugar, 2 oz. butter, i dessert-spoonful lemon juice. Short crust, No. 403, made with 8 oz. flour, other ingredients in proportion. Method Whisk and strain the eggs, beat in the almonds and sugar, add the butter, which must be melted, but not hot, and the lemon juice, and beat the mixture for five minutes. Line 12 patty pans with the paste made as directed above ; put some of the mixture into each, and bake in a quick oven. Time About 15 minutes. Sufficient for 12 cheese cakes. No. 7. ALMOND CREAM. Ingredien ts 4 oz. sweet almonds, 4 oz. pounded sugar, 3 eggs, i pint milk, f oz. isinglass, \ pint cream, \ tea-spoonful almond flavouring. Method Soak the isinglass in the milk for a few minutes, and let them become very hot. Mix the almonds and sugar to- gether in a basin, and add to them the eggs, which must be beaten and ALMOND CARAMEL CREAM ALMOND PUDDING strained. Stir well together, then add the hot milk gradually, stirring all the time. Strain the mixture into the saucepan again, and thicken as for custard. Set it aside in a cool place until it is lukewarm. Whip the cream to a stiff froth, add the flavouring, beat in the custard by degrees, and continue beating until they are perfectly mixed. Pour into a well-wetted mould, and set aside in a cool place until quite firm. It is better if made some hours before it is required. Sufficient for li-pint mould. No. 8. ALMOND CARAMEL CREAM. Ingredien ts i pint milk, 4 eggs, \ oz. isinglass, 4 oz. sweet almonds, 4 oz. pounded sugar, \ pint cream. Method Melt the sugar in a small saucepan, and let it cook (stirring all the time) until it becomes a brown syrup as for caramel. Then put in the almonds roughly chopped, and cook for 3 or 4 minutes longer. Turn into a dish until cool, when pound the mixture in a mortar to a smooth paste. Make the milk hot and dissolve the isinglass in it. Beat the eggs and add the hot milk to them. Strain the mixture into the saucepan again, and thicken as for custard. When ready, mix it gradually with the pounded almonds, strain all through a fine sieve, and set aside to cool. Whip the cream to a stiff froth, and add the custard, which should be lukewarm, by degrees, beating it thoroughly together. Stir well, and pour into a mould wetted in every part with cold water, and set aside on ice or in r )! place to stiffen. Sufficient for i-J-pint mould. No. 9. ALMOND GINGERBREAD. Ingredients \ Ib. golden syrup, \ Ib. butter, \ Ib. sugar, \ Ib. flour, 2 oz. candied orange peel, \ Ib. pounded sweet almonds. Method Warm the golden syrup in a lined saucepan, and melt the butter in it. Pour the hot syrup and butter into a basin, and beat the flour into it, then add the candied peel, cut into very small pieces, and the sugar, and lastly, the almonds. Mix very thoroughly. Butter a tin, pour in the mixture, and bake in a moderate oven. A few whole almonds may be sprinkled on the top of the cake if liked. Time About 45 minutes. Sufficient for i moderate sized cake. No. io. ALMOND PASTE. Ingredients 8 oz. pounded sweet almonds, 6 oz. pounded sugar. Method Mix the almonds and sugar together, turn them into a small enamelled stew- pan, and stir them over a very gentle fire until the paste dries sufficiently not to stick to the fingers when touched. It should then be turned out and put aside in a basin to cool. When cold it is ready for use, and may be rolled out like ordinary paste and used where directed. Time 20 to 30 minutes. No. n. ALMOND PUDDING (Baked.) Ingredients 4 oz. pounded sweet almonds, 2 oz. butter, 3 eggs, 2 oz. fine bread-crumbs, 2 oz. pounded sugar, grated rind of }, a lemon, i pint milk. Method Mix the almonds with the butter, ALMOND PUDDINGS ALMOND TARTLETS which must be melted but not hot, beat and strain the eggs, and add them with the bread-crumbs, sugar, and lemon-rind. Beat the mixture well for 2 or 3 minutes, then stir in the milk, mixing it thoroughly with the other ingredients. Pour the mixture into a pie-dish and bake in a moderate oven. Time 30 minutes. Sufficient to fill a i|-pint dish. No. 12. ALMOND PUDDINGS (Small). Ingredients 4 oz. pounded sweet almonds, 3 bitter almonds pounded, 2 oz. butter, i oz castor sugar, 2 eggs, i tablespoon- ful cream. Method Put the pounded almonds into a basin, add the butter (which must be melted) and the sugar, and beat well together. Beat the eggs, and strain them into the other ingredients. Add the cream and mix all thoroughly. Butter some Dariole moulds, half fill each with the mixture, and bake in a moderate oven. Turn them on to a hot dish, sprinkle with sifted sugar, and serve immedi- ately. Time About 20 minutes. Sufficient for 7 or 8 small puddings. No. 13. -ALMOND PUDDINGS (Small, Very Fine). Ingredients ^ pint milk, i oz. bread-crumbs, 4 oz. pounded sweet almonds, 3 bitter almonds pounded, 2 eggs, 3 oz. castor sugar, 3 oz. butter. Method Put the milk in a delicately clean saucepan. Bring it to boiling point, and pour it on to the bread-crumbs. Set this aside to cool. Beat and strain the eggs, and add to them the pounded almonds and sugar, and the butter which must be melted. Mix these ingredients thoroughly with the milk and bread-crumbs, pour the mixture into the saucepan, and let it thicken as for custard. Let the mixture cool again, and when lukewarm two-thirds fill some buttered moulds with it, and bake in a moderate oven. Time About 15 or 20 minutes. Sufficient for 7 or 8 small puddings. No. 14. ALMOND PUFFS. Ingredients 2 oz. sweet almonds, 3 oz. bitter almonds, 3 eggs, 3 oz. sugar, 3 oz. flour, rind of \ a lemon, 2 oz. butter. Method Blanch and pound the almonds, beat the eggs, strain them and stir them to the almonds. Gradually mix in the sugar, flour, and finely chopped lemon rind, melt the butter, without making it hot, and beat it into the mixture. Continue beating for 5 minutes, then butter some small cups or moulds, rather more than half fill them with the mixture, and bake in a moderate oven. Time About 15 or 20 minutes. Sufficient for 7 or 8 puffs. No. 15. ALMOND TARTLETS. Ingredients 4 oz. pounded almonds, 2 oz. butter, 2 oz. pounded sugar, the yolks of 2 eggs, i oz. crushed ratafias, i table- spoonful cream. Crust No. 400, or No. 403, made with 8 oz. flour, and other ingredients in proportion. Method Put the butter and sugar into a basin, and beat them together with a wooden ALMOND ROCK ANCHOVY EGGS spoon until the mixture becomes smooth and creamy. Add the pounded almonds and ratafias, and the eggs, which must be beaten and strained. Whip the cream to a stiff froth, and mix it thoroughly with all the other in- gredients. Butter some patty pans, line them with the paste, put some of the mixture in each, and bake carefully in a moderately quick oven. Time 20 to 30 minutes. Sufficient for 12 tartlets. No. 16. ALMOND ROCK; Ingredients | Ib. sweet almonds, \ Ib. loaf sugar, \ pint water, i tea-spoonful lemon juice. Method Blanch the almonds and dry them in a slow oven, turning them occasion- ally, and taking care that they do not burn. Put the sugar and water in a small copper preserving-pan, and boil them together until the syrup is very thick and begins to whiten. Then add the lemon juice, and stir constantly over a quick fire for a few minutes. Try it constantly by dropping a little into a basin of cold water, and as soon as it solidifies immediately, and snaps between the teeth, lift the pan off the fire and stir in the almonds. Have ready a baking tin very lightly buttered, pour in the almond rock, spread it out evenly, mark it in divisions, and cut up into slabs as soon as it is partly set. Time 15 to 25 minutes. No. 17. ANCHOVIES (To Choose and Prepare). For all savouries, and for the garnish- ing of mayonnaise, etc., anchovies in oil are much to be preferred to those preserved in brine. They should be taken out of the bottle with a fork, unrolled and laid on kitchen paper, so that the superfluous oil may be absorbed before they are used. Anchovies preserved in brine should be soaked in milk for 2 hours, then laid on a clean cloth, and lightly dried. No. 18. ANCHOVIES (To Fry). Ingredients 8 or 10 anchovies, a little flour. Method Prepare the anchovies as directed in preceding recipe. Dip each one in flour and arrange in frying - basket. Plunge them into boiling lard or oil, and fry a light brown ; serve very hot. Time 5 to 7 minutes. Sufficient for 3 or 4 persons. No. 19. ANCHOVY BUTTER. Ingredients 6 anchovies, 6 oz. butter, i pinch cayenne pepper. Method Wipe the anchovies as free as possible from oil, and remove all the bones. Pound them in a mortar until they are reduced to a smooth paste, then add the butter and pepper, and continue pounding until the ingredients are thoroughly mixed. Then rub the whole through a fine hair sieve, and set it aside (if possible on ice) to harden. When it has become firm, make it into small rolls with the butter pats, arrange these on a small dish, garnish with parsley, and serve. Sufficient for \ Ib. butter. No. 20.-ANCHOVY EGGS. Ingredients 4 eggs, i table-spoonful anchovy paste, seasoning cayenne pepper. Method Boil the eggs hard, and set them ANCHOVIES ON TOAST ANCHOVY OLIVES aside to become quite cold. Then shell the eggs, and cut a little piece off each end so that they will stand. Cut them in halves, and remove the yolks, which should be pounded together with the anchovy paste, and a sprinkling of cayenne. Re-fill each half egg with the mix- ture, and stand them on small squares of toast, freshly buttered, and not too thin, or on croutons freshly fried. Serve cold, garnished with parsley or small cress. Time To boil eggs 10 minutes. Sufficient for 4 or 5 persons. No. 21. ANCHOVIES ON TOAST. Ingredients 2 or 3 slices freshly-made toast, butter, 6 or 8 anchovies, pepper to taste. Method Make 2 or 3 slices of very crisp toast of moderate thickness. Butter while hot, and cut into 6 or 8 fingers, which should all be of the same size. Lay an anchovy on each, sprinkle with pepper, and put them in the oven to become very hot, but take care not to let them become dry and hard ; serve quickly. If a gas-cooker is used, they can be placed under the toaster for 2 or 3 minutes instead of in the oven. Time To heat in oven, 10 to 15 minutes. Sufficient for 3 or 4 persons. No. 22.-ANCHOVY TOASTS. Ingredients 2 or 3 slices toast, butter, 2 tea- spoonfuls anchovy paste, mustard and pepper to taste. MetJiod Prepare the toast as for anchovies on toast. Spread each finger with anchovy paste, sprinkle with pepper or finish with a little made mustard if preferred. Make very hot, and serve. Time About 5 or 7 minutes to heat in oven. Sufficient for 3 or 4 persons. No. 23. ANCHOVY SAUCE (For Fish). Ingredients \ pint melted butter, No. 227, i large tea-spoonful anchovy paste, small pinch cayenne pepper. Method Make \ pint of melted butter ; when ready to serve, stir in the anchovy paste and pepper, taking care that the sauce is equally flavoured throughout. Make very hot, and serve. Time After the paste is added, about 3 minutes. Sufficient for 5 or 6 persons. No. 24. ANCHOVY SAUCE (Another Recipe). Ingredients i oz. anchovy butter, i table-spoonful flour, \ P m t milk. Method Put the butter and flour in a sauce- pan, and stir together until blended. Add the milk and bring it to boiling point, stirring incessantly until suf- ficiently thickened, when serve imme- diately. Time 10 to 15 minutes. Sufficient for 5 or 6 persons. No. 25. ANCHOVY OLIVES. Ingredients The yolk of i egg, i tea-spoonful anchovy paste, 6 or 7 Spanish olives, 2 slices buttered toast. Method Boil an egg for 10 minutes, then lake the yolk and mix it thoroughly with the anchovy paste. Stone the olives and fill them with the mixture. Prepare ANGELS ON HORSEBACK APPLES the toast as for anchovies, but cut into small squares. Put an olive on each, make very hot, and serve. Time To heat in oven about 10 minutes. Sufficient for 3 or 4 persons. No. 26. ANGELS ON HORSEBACK. Ingredients 6 oysters, 3 very thin slices streaky bacon, i oz. butter, 6 croutons, No. 393. Method Open the oysters and beard them. Divide each slice of bacon in half, lay an oyster in each piece, roll it up and tie with thin tape. Melt the butter in a frying-pan, put in the little rolls and fry them briskly. Take them out, drain on kitchen paper, remove the tapes, and serve immediately on crisp croutons in a very hot dish. Time 4 or 5 minutes. Sufficient for 2 or 3 people. No 27. APPLES (To Choose). Cooking apples should be chosen of a firm kind, particularly if they are intended to be served whole, either simply baked, in a compote, or as dumplings. For ordinary purposes the Blenheim Orange is hard to beat. Pearmains and Nonsuches are both good. Later in the season Warner's King is an excellent apple, and Bramley's Seedling is of good flavour and serviceable for use at the end of the winter. For apple jelly, Nonsuches are considered the best, but any good cooking apple of fine flavour will make a good pre- serve. For dessert Ribston Pippins, Russet apples, and Cox's Orange Pip- pins are the most easily obtainable. The apples should be thoroughly polished with a clean cloth before being placed on the table. No. 28. APPLES BAKED (Plain). Method Choose some rather hard cooking apples. Polish them with a clean cloth, and place on a baking tin. Cook in a moderate oven, and serve hot with moist sugar as well as sifted. Time About 40 minutes. Sufficient allow 6 apples for 4 or 5 persons. No 29. APPLES (Compote of). Ingredients 6 apples, juice of i lemon, \ Ib. sugar, ^ pint water. Method Boil the sugar, water, and lemon juice together for 15 minutes. Pare the apples, halve them and remove the cores, lay them in the syrup, and boil gently until they are tender. Then take them out care- fully and arrange them in a glass dish. Boil the syrup quickly for a few minutes, let it cool, and then pour it over the apples. Time To cook apples, about 30 minutes, To boil syrup, 10 minutes. Sufficient for 4 or 5 persons. No. 30. APPLES (Stewed Whole). Ingredients 6 Russet apples, 4 oz. sugar, the juice of \ a lemon, \ pint water. Method Put the water, sugar, and lemon juice into a stewpan and boil them for 10 minutes. Pare and core the apples without dividing them, arrange them in a single layer in the stewpan, and simmer them gently until quite tender, but be careful not to overcook them or they would break. When done lift them out very carefully, and arrange them in a glass dish. Boil the 8 APPLES (ICED) APPLE CAKE syrup briskly for a few minutes. Let it cool, then strain it over the apples. Time To stew apples, about 40 minutes. To boil syrup, 5 to 10 minutes. Sufficient for 3 or 4 persons. No. si.-APPLES (Iced). Ingredients 12 apples, 8 oz. sugar, \ pint water, juice of \ a lemon, the whites of 2 eggs, 4 oz. castor sugar. Method Pare and core 8 of the apples without dividing them. Put the 8 oz. sugar, the lemon juice and water, into a sauce- pan, and boil them for 5 minutes. Then lay in the apples, and cook them until quite tender. Lift them out and arrange them in a mound on a glass dish. Pare, core, and slice the remaining apples and stew them in the syrup until the whole forms a smooth marmalade. Fill up the spaces between the apples with this and set them aside to cool. When cold, beat the whites of the eggs to a very stiff froth, stir in the castor sugar rapidly, and cover the apples all over with the mixture. Time To cook apples, about 40 minutes. To make the marmalade, about 20 minutes. To beat whites of eggs, 10 to 15 minutes. Sufficient for 6 or 7 persons. No. 32. APPLES (In Red Jelly). Ingredients 8 Russet apples, 4 oz. sugar, the juice of \ a lemon, \ pint water, \ oz. isinglass, about 10 drops cochineal. Method Put the sugar, water, and lemon juice into a stewpan and boil them for 10 minutes. Pare and core the apples without dividing them ; arrange them in a single layer in the stewpan, and simmer them gently until quite tender. Then take them out care- fully, and arrange them in a glass dish. Put the isinglass into the syrup and boil it briskly for 5 minutes, stirring occasionally. Add sufficient cochineal to colour it a delicate bright red. Let the syrup cool slightly, pour a little over each of the apples, and the rest round, and put the dish aside in a cool place to set. Time To simmer apples, about 40 minutes. Sufficient for 4 or 5 persons. No. 33, APPLES (Buttered). Ingredients 6 apples, 6 oz. butter, 6 oz. pounded sugar, 2 table-spoonfuls apricot jam. Method Pare and core the apples without dividing them and fill the cavities with part of the butter. Put the remainder in a lined saucepan, and heat it gently until it is just melted, then put in the apples in a single layer, and cook them very gently until they are tender, turn- ing them when about half done. When they are very nearly cooked, sift on to them the sugar, which they should absorb at once, and cook them for 5 minutes longer. Make the jam quite hot in a small saucepan. Lift out the apples on to a very hot dish, put some of the hot jam in each, pour the butter remaining in the stewpan round them, and serve immediately. Time About 40 minutes. Sufficient for 4 or 5 persons. No. 34 APPLE CAKE. Ingredients 3 Ibs. apples, f Ib. sugar, 2 table- spoonfuls water, 3 oz. butter, juice and chopped rind of a lemon. Paste No. APPLE CHARLOTTE (PLAIN) APPLE CHARLOTTE (GOOD) 9 400, made with i Ib. flour, and other ingredients in proportion. Method Pare, core, and quarter the apples, and boil them with the sugar, water, chopped lemon rind and juice, until quite tender. Then take them off the fire, stir in the butter, which must be melted, and set the mixture aside to cool. Well butter a cake tin. Roll the paste about \ inch thick, and cut out a piece to fit the bottom of the tin, and a long strip to line the sides. Fit them in carefully, and cut an inch strip of paste to cover the join round the bottom of the tin. Damp this slightly with a paste brush dipped in warm water before fixing it, so as to make it stick firmly and strengthen the mould. Fill with the preparation of apple, roll out the cover of paste and lay it over the top. Bake in a moderately quick oven, and cover the top with a sheet of buttered paper should it seem inclined to burn or take too deep a colour. Turn out carefully, sprinkle with sifted sugar, and serve very hot. Time About i hour. Sufficient for 5 or 6 persons. No. 35. APPLE CHARLOTTE (Plain). Ingredien is i Ib. apples, 6 or 7 slices bread and butter, about \ Ib. moist sugar. Method Well butter a basin, and cut a piece of bread and butter to fit the bottom. Peel, core, and slice the apples. Place a layer of them in the basin, sprinkle with sugar, and cover with thin bread and butter. Then place another layer of apples and sugar, and proceed in the same manner until the basin is filled. Tie a buttered paper over the top, and bake in a moderate oven for an hour. Turn out the Charlotte and serve very hot, Time To bake, i hour. Sufficient for 3 or 4 persons. No. 36. APPLE CHARLOTTE (Another Recipe). Ingredients i-| Ibs. apples, i teacupful water, \ Ib. bread-crumbs, 6 oz. sugar, 2 oz. butter. Method Peel, core, and slice the apples, and place them with the sugar and a tea- cupful of water in a stewpan. Cook until tender, but not quite soft. Take them off the fire and put them aside for 10 minutes. Butter a pie-dish, and put a layer of apples in the bottom. Cover this with bread-crumbs, and proceed to fill the pie-dish with alternate layers, finishing the top with bread-crumbs. Cut your butter into small pieces, and put these on the bread-crumbs. Cover with a buttered paper, and bake carefully in a moderately hot oven. Time To cook apples, 15 to 20 minutes. To bake Charlotte, 30 to 40 minutes. Sufficient for 4 or 5 persons. No. 37. -APPLE CHARLOTTE (Very Good). Ingredien ts i Ib. apples, 8 or 9 slices thin bread and butter, 3 table-spoonfuls raspberry jam, 3 dessert-spoonfuls of sugar. Method Well butter a pudding-basin, and line it with thin bread and butter. Peel, core, and chop the apples. Place a layer at the bottom of the basin, and sprinkle with sugar. Spread over this a spoonful of jam, and cover with bread and butter. Then place another layer of apples, sugar, and jam, and cover again with bread and butter. When the basin is filled, tie a buttered paper over the top, and bake carefully in a moderate oven for rather more than an 10 APPLE CHEESE CAKES APPLE CUSTARD TART hour. Turn the Charlotte on to a dish, sprinkle over with sifted sugar, and serve. Time i hour. Sufficient for 3 or 4 persons. No. 38. -APPLE CHEESE CAKES. Ingredients ^ Ib. apples, 4 oz. sugar, 2 oz. butter, 2 eggs, the rind and juice of \ a lemon, i dessert-spoonful water. Paste No. 403, or No. 400, made with 8 oz. flour, and other ingredients in proportion. Method Pare and core the apples, and cut them into quarters. Boil them with the sugar and water until they become a smooth marmalade. Take them off the fire and leave them until lukewarm. Then beat in the lemon juice and grated rind and the butter, which must be melted. Beat the eggs thoroughly, and strain them slowly into the mixture, beating all the time, and continue beating for 2 minutes. Line some patty pans with the paste. Put some of the mixture in each, and bake in a moderately quick oven. Time 20 to 30 minutes. Sufficient for 1 2 cheese cakes. No. 39. APPLE CUSTARD. Ingredients \\ Ibs. apples, 6 oz. sugar, i table- spoonful water, strained juice of \ a lemon, i pint milk, 3 eggs, 2 oz. pounded sugar. Method Pare, core, and slice the apples, and stew them with the sugar, water, and lemon juice to a smooth marmalade, which put in the bottom of a pie-dish. Beat and strain the eggs, and add to them the milk and pounded sugar. Stir well together, pour the mixture on to the apples, and bake in a gentle oven. Time To stew apples, about 30 minutes. To bake custard, 25 to 35 minutes. Sufficient for 5 or 6 persons. Use a dish which will hold \\ pint. No. 40. APPLE CUSTARD (Another Recipe). Ingredients i^ Ibs. apples, 6 oz. sugar, i table- spoonful water, 2 oz. butter, 3 eggs, juice of i lemon. Method Pare, core, and slice the apples. Put them with the sugar and water into a saucepan, and boil them together until they become a thick, smooth pulp. Beat and strain the eggs, and add them gradually to the apples with the butter and lemon juice, stirring them well. Beat all together until thoroughly mixed. Then pour the mixture into a pie-dish, and bake carefully in a moderate oven. Time To cook apples, about 25 minutes. To bake custard, 40 minutes. Sufficient for 4 or 5 persons. No. 41. APPLE CUSTARD TART. Ingredien ts \\ Ibs. apples, 5 oz. sugar, i table- spoonful water, crust No. 403, made with 6 oz. flour, and other ingredients in proportion, J pint of boiled custard. Method Pare, core, and quarter the apples, and boil them with the sugar and water until they are reduced to a smooth pulp. Line an oval tart tin with crust, and fill the centre with the apple mar- APPLE DUMPLINGS APPLE FRITTERS ii malade. Bake the tart in a moderately quick oven, and when cooked slip it off the tin on to a dish. Have ready i pint of cold custard, and cover the apples with this. Serve cold. Time To boil apples, 30 to 40 minutes. To bake tart, 20 to 30 minutes. Sufficient for 5 or 6 persons. No. 42. -APPLE DUMPLINGS (Plain). Ingredients 6 apples, sugar to taste, paste No. 402, made with f Ib. flour, and other ingredients in proportion. Method Pare and core the apples. Fill the cavities with moist sugar. Cover each apple neatly with paste, moistening the edges with a little water to make them stick. Place them on a tin and bake in a moderately quick oven. Time 30 to 40 minutes. Sufficient for 6 dumplings. No. 43. APPLE DUMPLINGS (Very Fine). Ingredients 6 apples, 2 table-spoonfuls apricot jam. Paste No. 403, made with f Ib. flour, and the other ingredients in pro- portion. Method Pare and core the apples without dividing them. Cut the paste into 6 pieces of equal size. Roll out a piece until it is about 6 inches square, and round off the corners with your knife. Put one of the apples on it, filling the cavity in the fruit with the jam. Close the paste carefully over, just moisten- ing the joins with a very little water to make them stick. Turn the dumpling upside down on to a baking tin, so that the top is smooth and round, and the joins of the paste come at the bottom. Proceed in exactly the same manner until all the dumplings are made. Bake them in a moderate oven for about \ an hour. The apricot jam imparts a delicious mellowness to the apples, and renders the addition of sugar unnecessary. Time 30 to 35 minutes. Sufficient for 6 dumplings. No. 44. A PPLE DUMPLINGS (Boiled). Ingredients 6 apples, 2 table-spoonfuls marmalade, Crust No. 404, made with f Ib. flour, and other ingredients in proportion. Method Divide the paste into 6 equal portions, and roll each out until of sufficient size to enclose an apple. Pare and core the apples without dividing them. Place them in the centre of the pieces of paste. Fill the cavities with marmalade, and fold the paste neatly round the apple. Tie each separately in a small, very clean cloth, and put them into boiling water. Serve very hot with sifted sugar handed round. Time 45 minutes, Sufficient for 5 or 6 persons. No. 45. APPLE FRITTERS. Ingredients 3 or 4 large apples, batter No. 123, some sifted sugar, fat for frying. Method Prepare the batter two or three hours before it is required, and set it aside in a cool place. Pare and core the apples, and cut each one into 4 or 5 thick slices. Dip the slices one by one into the batter, and see that they are perfectly coated, 12 APPLE JAM APPLE JELLY then arrange in a frying-basket. Have ready sufficient boiling fat to cover them, into which plunge the basket, and leave it until the fritters are a nice brown. Take them up and lay them on kitchen paper to absorb the grease. Then sprinkle with sifted sugar, and serve very hot. Time About 5 minutes. Sufficient for 12 or 15 fritters. No. 46. -APPLE JAM. Ingredients 6 Ibs. apples, 3! Ibs. preserving sugar, strained juice of 2 lemons. Method Pare, core, and slice the apples. Put them in a large jar, and stand this in a saucepan of boiling water. Stew the apples in this way until they are quite tender, then turn the fruit into a preserving-pan, add the sugar, broken into small lumps, and set it over the fire. Stir occasionally until all the sugar is melted, then boil rapidly for 25 minutes, stirring constantly, and removing all scum as it comes to the surface. Put in the lemon juice, boil for another 5 minutes, try a little jam on a plate, and as soon as it sets pour into pots at once. Time To stew apples, z\ to 3 hours. To simmer jam, about 30 minutes. Sufficient for 8 Ibs. of jam. No. 47. APPLE JELLY. Ingredients 9 Ibs. apples, 4 quarts water, 4^ Ibs. sugar, the strained juice of 3 lemons. Method Pare, core, and quarter the apples. Put them in a preserving-pan with the water, and boil together until the fruit is quite tender, and forms a smooth, but not thick, pulp. Strain this through a jelly-bag or fine sieve, and, should the juice not look clear, strain a second time. Return the juice to the saucepan, and boil it rapidly for 20 minutes, add the sugar, and continue boiling for 15 minutes, stirring all the time, and removing carefully any scum which may arise from the sugar. Add the lemon juice, and boil for another 5 minutes, or until a little of the jelly, poured on a plate, will set. Time To cook apples, about 45 minutes. To boil juice, altogether about 40 minutes. Sufficient for 6 Ibs. of jelly. No. 48. -APPLE JELLY (Mould of). Ingredients 2 Ibs. apples, i quart cold water, i oz. isinglass, the juice of 2 lemons, the rind of i, the whites and shells of 2 eggs, 5 oz. sugar. Method Put the water in a lined saucepan. Pare, core, and quarter the apples, and throw them, as they are done, into the saucepan, to prevent them becoming discoloured. Boil them very gently for about f of an hour, until quite tender, taking care to reduce the juice as little as possible. . Turn the apples into a jelly-bag, and strain the juice from them without pressure ; it will take some time to run through. Put the strained juice in a fresh saucepan, with the isinglass, sugar, lemon juice, and rind, and the whites and shells of the eggs. Bring all to boiling point, stirring occasionally ; take out the spoon .ind let simmer for 10 minutes, then strain again through the jelly-bag. If the jelly does not look quite clear and bright, strain a second time. Pour into a wetted mould, and set aside to become firm. Sufficient for ij-pint mould. APPLE PUDDING APPLE SAUCE No. 49. APPLE PUDDING (Baked). Ingredicn is i Ib. apples, \ Ib. sugar, \ pint water, 2 oz. butter, i oz. breadcrumbs, the rind and juice of i lemon, 3 eggs, Method Pare, core, and slice the apples, and stew them with the sugar and water until they form a smooth marmalade. Take them off the fire, let them cool slightly, and mix them in a basin with the butter, breadcrumbs, lemon juice, and rind. Beat and strain the eggs, and add them to the mixture, stirring all well together ; then pour into a pie- dish, and bake in a moderate oven. The pudding should be lightly browned on top and fine throughout. Sprinkle with sifted sugar, which should also be served with it. Time To stew apples, 30 to 40 minutes. To bake pudding, about 35 minutes. Sufficient for 3 or 4 persons. N050.-APPLE PUDDING (Boiled). Ingredients Crust No. 396, or No. 404, made with Ib. flour, and other ingredients in proportion, 6 or 8 apples, 3 oz. moist sugar, i table-spoonful water, the juice of a lemon. Method Well butter a pudding-basin, and line it with paste \ of an inch in thick- ness. Pare, core, and slice the apples, and fill the basin with them, add the sugar, lemon juice, and water. Make a neat cover of paste, the same thick- ness as the lining, and fit it in carefully, pinching the edges together. Tie down very securely with a floured pudding- cloth, and plunge the pudding into boiling water, with which it must be kept covered the whole time of cooking. Time With butter crust, 3 hours. If suet is used, 4 hours. Sufficient for 5 or 6 persons. No. 51. APPLE SAUCE. Ingredients Ib. apples, i table-spoonful water, \ oz. butter, \ oz. sugar. Method Pare, core, and slice the apples, put them in a delicately clean saucepan with the water, and stew them as gently as possible, until they form a smooth pulp. When they are quite tender draw the saucepan to the side of the fire, and add the sugar and butter, stirring until they are melted. The sauce is then ready to serve, and must not be allowed to boil after the butter is added. Time 35 to 45 minutes. Sufficient for 5 or 6 persons. No. 52. APPLE SAUCE (Very Fine). Ingredients | Ib. apples, \ pint brown sauce, No. 217, 6 black peppercorns. Method Pare, core, and slice the apples, and put them in a lined saucepan with the brown sauce and peppercorns. Stew all together, stirring occasionally, until the apples form a smooth pulp. Pick out the peppercorns, rub the sauce through a fine sieve, and serve very hot. Time About i hour. Sufficient for 5 or 6 persons. No. 53. APPLE SAUCE (Baked). Ingredients f Ib. apples, i table-spoonful water, \ oz. sugar, \ oz butter. Method Pare, core, and slice the apples, put them with the water into a small jar, cover closely, and bake in a moderate oven until the apples are reduced to a APPLE SNOW APPLE TRIFLE smooth pulp. Then add the butter and sugar, stirring until they are melted, and serve very hot. Time About i hour. Sufficient for 5 or 6 persons. No. 54. APPLE SNOW. Ingredients 1 1 Ibs. apples, 6 oz. sugar, i table- spoonful water, the juice of \ a lemon, the whites of 3 eggs. Method Pare, core, and slice the apples, and boil them with the sugar, water, and lemon juice until they are quite tender. While still hot beat them to a smooth pulp, then set them aside until quite cold. Whisk the whites of the eggs to as stiff a froth as possible. Stir in the apple pulp, a table-spoonful at a time, continue whisking for a few minutes (if possible over ice) until the mixture becomes rather stiff, then arrange it in a silver or glass dish, and it is ready to serve. Time To cook apples, about 35 minutes. Sufficient for 5 or 6 persons. No. 55. APPLE TART. Ingredients 2 Ibs. apples, 6 oz. sugar, i table- spoonful water, the juice of \ a lemon, crust No. 403, or No. 400, made with 8 oz. flour, and other ingredients in proportion. Method Pare, core, and quarter the apples, and arrange them compactly in a pie- dish, building them up in a dome shape in the centre, and putting some sugar between each layer, then pour over them the lemon juice and water. Cut a thin strip of paste and lay it round the edge of the dish. Roll out the cover, place it on top, and orna- ment the edges neatly. Bake the tart in a moderate oven, covering the top with a buttered paper should it seem inclined to take too much colour. When cooked, sift sugar thickly on it, and send sifted sugar and cream with it to table. Time 30 to 40 minutes. Sufficient for 5 or 6 persons. No. 56, -APPLE TART a la CREME. Ingredients 2 Ibs. apples, 6 oz. sugar, i table- spoonful water, the juice of -| a lemon, crust No. 403, or No. 400, made with \ Ib. flour, and other ingredients in proportion, \ pint cream. Method Make an apple tart according to pre- ceding recipe. When cooked, carefully cut out the centre of the cover, leaving about 2 inches of paste round the dish. Set it aside to cool. When cold, whip the cream and heap it on the middle, entirely covering the apples. Sprinkle the remaining band of pastry with sifted sugar. This dish may also be served hot, with \ pint of thick boiled custard poured on hot, instead of the cream. It should then be served immediately it is ready. Time 30 to 40 minutes. Sufficient for 5 or 6 persons. No. 57. APPLE TRIFLE. Ingredients \\ Ibs. apples, 5 oz. sugar, 2 table -spoonfuls water, |- pint cold boiled custard, No. 419, \ pint cream, i oz. ratafias, i oz. Jordan almonds. Method Pare, core, and quarter the apples, and stew them with the sugar and water until tender. Let them cool, and then lay them at the bottom of a silver or glass dish, pour on the custard, and APRICOTS (TO DRY) APRICOT CHARLOTTE cover this with the cream, which should be whipped and laid on, a spoonful at a time, so that the entire surface is neatly covered. Decorate with spikes of blanched almonds all over the trifle, and a ring of ratafias round the edge. Time To cook apples, about 40 minutes. Sufficient for 4 or 5 persons. No. 58. APRICOTS (To Dry). Ingredients 3 Ibs. apricots, 2\ Ibs. pounded sugar. Method Halve and stone the apricots ; put them in a deep dish, and strew the sugar on them. Let them remain all night. In the morning turn the fruit and sugar into a preserving-pan, and let them simmer until the fruit is tender. They must not be allowed to boil, or the fruit will mash. When they are done, turn them into a basin, and set them aside in their syrup for three days. Then carefully lift out the apricots, drain them, and set them on a dish, taking care not to let them touch each other until quite dry. Time To simmer the apricots, 6 to 10 minutes. No. 59. APRICOTS (Compote of). Ingredients 8 or 10 apricots, \ Ib. loaf sugar, i pint water. Method Put the sugar and water into a pan and bring to the boil, skim carefully, and let it boil rapidly for 5 minutes. Halve the apricots and remove the kernels. Draw back the pan, and put in the apricots, then simmer gently for 15 minutes. Take out the apricots carefully, and arrange in a dish. Boil up the syrup until sufficiently reduced ; let it -cool, pour it over the apricots, and set them aside to become quite cold. Time To boil syrup, altogether about 15 minutes. To simmer apricots, 15 to 18 minutes. Sufficient for 3 or 4 persons. No. 60. APRICOTS (Green, Stewed). Ingredients i Ib. green apricots, \ Ib. sugar, \ pint water. Method When the young fruit is being thinned, the apricots picked may be made into an agreeable dish as follows : Boil the sugar and water together for 10 minutes. Wipe the down from the apricots, halve them, and put them in the syrup. Simmer gently until tender. Time 20 to 30 minutes. Sufficient for 4 or 5 persons. No. 61 APRICOT CHARLOTTE. Ingredients 12 Savoy biscuits, the white of i egg, 6 apricots, \ pint water, \ Ib. sugar, \ oz. isinglass, \ pint cream. Method Make a case of sponge finger biscuits, as directed for Charlotte Russe in Recipe No. 296. Peel, halve, and stone the apricots, and stew them with the sugar and water until they are sufficiently tender to rub through a sieve. Melt the isinglass in the smooth, thick syrup thus produced, and set it aside to cool. As soon as the syrup is cool, and before it begins to set, add it to the cream (which should be whipped as stiffly as possible), a spoonful at a time, beating well together. Continue beating for 3 or 4 minutes in summer, APRICOT CREAM APRICOT JAM over ice if possible. Pour the mixture into the Charlotte mould, and set it aside in a cool place to stiffen. Tinned apricots may be used for this recipe. They will probably not require to be boiled : a \ pint of their syrup should be made hot in a small saucepan, and the isinglass melted in it. This should be poured on the apricots, and the whole passed through a sieve, after which proceed exactly as above. Time To stew apricots, 20 to 30 minutes. Sufficient for i^-pint mould. No. 62. APRICOT CREAM. In gre die tits 8 apricots, 6 oz. sugar, i table-spoon- ful water, juice of \ a lemon, f pint milk, 3 eggs, oz. isinglass, pint cream. Method Cut the apricots into quarters, and put them with the sugar, lemon juice, and water into a lined saucepan, cook them until very tender, then rub them through a fine sieve with a wooden spoon. Soak the isinglass in the milk for 5 minutes, and then heat the milk until the isinglass is quite dis- solved. Beat and strain the eggs, add to them the hot milk, and return all to the saucepan. Stir over the fire until it has thickened as for custard, then mix it with the apricots ; rub the mixture through a fine sieve, and set it aside until it is lukewarm. Then whip the cream to a stiff froth, add the custard by degrees, and continue beating until they are perfectly mixed. Pour the cream into a well-wetted mould, and put it in a cool place to become firm. Time To cook apricots, 20 to 30 minutes. To boil custard, 10 to 15 minutes. Stifficient for i^-pint mould. No. 63.-APRICOT JAM, Ingredients 6 Ibs. ripe apricots, 4 Ibs. sugar. Method Stone and skin the apricots, and boil them for 45 minutes, keeping them well stirred to prevent them burning to the bottom of the saucepan. Then add the sugar, broken into small lumps, to the boiling fruit, and carefully re- move all scum as it rises. Boil again for 15 minutes, and then try a little marmalade on a plate. If it sets, take it off the fire at once, fill pots, and tie them down while the jam is still hot. Should it not set immediately, it must be boiled a few minutes longer. Time Altogether, rather more than i hour. Sufficient for 8 Ibs. of jam. No. 64. APRICOT JAM (Another Recipe). Ingredients 6 Ibs. ripe apricots, 4^ Ibs. pounded preserving sugar. Method Skin the apricots, stone them (setting aside half the stones), and cut them into quarters. Put them in a large earthenware pan with the sugar, in alternate layers of sugar and fruit. Leave them for several hours. Then crack the reserved stones, blanch and halve the kernels, and add them to the apricots. Turn the whole into the preserving-pan, and boil rapidly for 30 minutes. Stir it constantly, and re- move all scum as it rises. Try a little on a plate, and as soon as it sets pour into pots at once, and tie down whilst hot. Time To leave apricots, 6 to hours. To boil jam, 30 to 40 minutes. Sufficient for 8 Ibs. of jam. 12 APRICOT JAM APRICOT PUDDING 17 No. 65. -APRICOT JAM (Made with Preserved Pulp). Ingredients An n-lb. tin apricot pulp, 8 Ibs. sugar. Method Turn the apricot pulp into the preserving-pan with the sugar, and boil it rapidly. Stir constantly and remove the scum carefully as it rises. Try a little on a plate, and when it sets pour into pots, and tie down whilst hot. Time 30 to 40 minutes. Sufficient for 14 Ibs. of jam. No. 66. -APRICOT JELLY. Ingredients 12 apricots, the juice of i lemon, if pints water, f Ib. sugar, i oz. isinglass. Method Boil the sugar and water for 20 minutes until they form a clear syrup. Pare, stone, and slice the apricots, put them into the boiling syrup, and simmer them gently for 15 or 20 minutes. Put the isinglass in a small saucepan, pour \ pint of the syrup on it, and heat over the fire until the isinglass is melted, then add it to the remaining syrup and apricots. Turn the whole into a jelly- bag, and if it does not run through quite clear, pass it through a second time. Pour into a well-wetted mould, and set aside (on ice if possible) until set. Time Altogether, about 45 minutes. Sufficient for i^-pint mould. No. 67.- APRICOT PUDDING (Baked). Ingredients 9 apricots, i table-spoonful water, i pint milk, 2 oz. breadcrumbs, 4 oz. pounded sugar, 3 eggs. Method Put the breadcrumbs and 2 oz. sugar into a basin. Bring the milk to the boil, and pour it on to them. Set this aside to cool. Peel, stone, and quarter the apricots, and simmer them with the remaining 2 oz. sugar and the water until tender, when turn into a pie-dish which will hold \\ pints. Beat and strain the eggs, and add them to breadcrumbs and milk, stirring well together. Pour the mixture on to the apricots, and bake in a moderate oven. Time 40 to 45 minutes. Sufficient for 5 or 6 persons. No. 68.-APRICOT PUDDING (Baked Another Recipe). Ingredients 6 apricots, 2 table-spoonfuls water, 6 oz. pounded sugar, 3 sponge cakes, 2 eggs, \ pint milk. Method Put 4 oz. of the sugar into a sauce- pan, and boil it with the water for 5 minutes. Pare, halve, and stone the apricots, and stew them in the water until tender, then lay them aside until cool. Cut the sponge cakes into quarters, and lay half the pieces at the bottom of a pie-dish. Arrange the apricots on them, and pour over 2 table-spoonfuls of the syrup they were cooked in. Cover with the remainder of the sponge cakes. Beat and strain the eggs, add to them the milk and the remaining 2 oz. sugar, and pour the mixture on the cakes. Let the pudding stand for -|- an hour, then bake carefully in a moderate oven. Time To cook apricots, 15 to 20 minutes. To bake pudding, about 30 minutes. Sufficient for 5 or 6 persons, i^-pint pie-dish. iS APRICOT PUDDING APRICOT FRUIT TARTLETS No. 69. APRICOT PUDDING (Made with Jam). Ingredients \ Ib. apricot jam, 4 sponge cakes, i pint milk, 3 eggs, 3 oz. sugar. Method Butter a i^-pint pie-dish. Split open the sponge cakes, put a layer of jam between each, and lay them in the dish. Beat and strain the eggs, and add them with the sugar to the milk, mixing all well together. Pour the mixture on to the sponge cakes, and let the pudding stand for \ an hour. Then bake in a moderate oven. Time About 30 minutes. Sufficient for 5 or 6 persons. No. 70. -APRICOT PUDDING (Boiled). Ingredients | Ib. apricot jam, 4 sponge cakes, 2 oz. ratafias, i pint milk, 3 eggs, 3 oz. sugar. Method Butter a mould, and lay in the sponge cakes, which must be split open, and have a layer of jam in each. Crumble the ratafias, and sprinkle them on the cakes. Beat and strain the eggs, add them to the milk and sugar, and pour the mixture into the mould. Let it stand for 30 minutes, then put a buttered paper over all, close the mould and boil or steam the pudding carefully. When done, let it stand for 5 minutes, then turn it out and serve quickly. Time To cook pudding, i hour. Sufficient for 5 or 6 persons. No. 7I.-APRICOT JAM PUFFS. Ingredients \ Ib feuilletage paste, No. 904, \ Ib. anricot jam, the white of i egg. Method Divide the paste into 6 portions, and roll each of these into a square, about 4 inches across. Put a small spoonful of jam not quite in the centre. Brush the edge of the paste with white of egg, and fold over the paste, corner to corner, to form a triangle. Brush the top of each puff with white of egg, sift on sugar thickly, and bake in a rather quick oven. The paste should be very thin or the puffs will not be sufficiently light. Time 15 to 20 minutes. Sufficient for 6 puffs. No. 72. APRICOT TART. Ingredients 10 or 12 apricots, 6 oz. sugar, 2 table-spoonfuls water, crust No. 403, made with \ Ib. flour, and other in- gredients in proportion. Method Halve the apricots and remove the kernels, place them in a pie-dish with the sugar and half a tea-cupful of water. Cut a thin strip of paste to line the edge of the dish, roll out the cover, put it on, and ornament the edge neatly. Bake in a moderately quick oven, and cover the tart with a buttered paper if inclined to burn. Time 30 to 40 minutes. Sufficient for 4 or 5 persons. No. 73. APRICOT FRUIT TART- LETS. Ingredients 6 apricots, ^ Ib. sugar, -| pint water, the juice of i lemon, crust No. 403, made with 8 oz. flour, and other in- gredients in proportion. Method Boil the sugar, water, and lemon juice together for \ an hour. Pare, halve, and stone the apricots, stew APRICOT FRUIT TARTLETS APRICOT SAUCE them in the syrup until quite tender, and set them aside to cool in it. Line some patty-pans with puff crust, rolled very thin, put a small ball of flour and water paste in each, and bake for about 15 minutes in a moderately quick oven. When done, take them out, remove the balls, put half an apricot in each tartlet, with a very little syrup poured over it. Serve them cold. Time 15 to 20 minutes. Sufficient for 12 tartlets. No. 74. -APRICOT FRUIT TART- LETS (Very Fine). Ingredien ts 6 apricots, 6 oz. sugar, 2 table- spoonfuls water, 2 oz. pounded almonds, 2 oz. castor sugar, the white of i egg. Puff crust No. 400, made with 8 oz. flour, and other ingredients in proportion. Method Pare, halve, and stone the apricots, and stew them with the water and sugar until they are quite tender. Let them cool in their syrup. Line some patty-pans with puff paste rolled very thin. Put a small ball of flour and water paste in the centre of each, and bake in a hot oven. When done take out the balls, and put half a stewed apricot in the place of each. Beat the white of an egg to as stiff a froth as possible. Stir in quickly the pounded almonds and castor sugar, and put a small dessert-spoonful of the mixture on the top of each half apricot. Return the tartlets to the oven, and bake again until they are slightly coloured on top. Time To bake pastry cases, 15 to 20 minutes. To bake tartlets when finished, about 5 minutes. Sufficient for 12 tartlets. No. 75. APRICOT JAM TARTLETS. Ingredients 8 oz. jam, crust No. 403, made with 8 oz. flour, and other ingredients in proportion. Method Butter some patty-pans and line them with paste. Decorate the edges, fill the centres with apricot jam, and bake in a moderate oven. Time 15 to 20 minutes. Sufficient for 12 tartlets. No. 76. APRICOT JAM TARTLETS (Another Recipe). Ingredients \ Ib. apricot jam, puff crust No. 400, made with \ Ib. flour, and other ingredients in proportion. Method Roll the paste about f inch thick, and stamp out 12 rounds with a 2-inch cutter. Mark a round on the top of each with a i-inch cutter, and bake them in a quick oven until they appear done. If the paste has been properly made, they will have risen to more than twice their original height. With the point of a small knife scoop out the soft inside paste, where it is marked with the smaller cutter, leaving about \ an inch thickness of paste at the bottom. Fill the space with jam, and serve cold. Time About 20 minutes. Sufficient for 12 tartlets. No. 77.-APRICOT SAUCE (For Puddings). Ingredients i wine-glassful sherry, i table- spoonful apricot jam, i wine-glassful water, i tea-spoo.iful arrowroot. 20 ARROWROOT ARROWROOT CAKE Method Mix the arrowroot with the jam, and put it with the sherry and water into a small saucepan. Bring it to the boil, stirring all the time, and let it simmer for 3 minutes. Strain it through a fine sieve over or round the pudding it is to accompany, or serve separately in a sauce-boat if preferred. Time To simmer 3 minutes. Sufficient for 3 or 4 persons. No. 78. ARROWROOT (To Make). Ingredients i large tea-spoonful arrowroot, i table- spoonful cold water, \ pint boiling water or milk. Method Mix the arrowroot and water into a smooth paste. Then pour slowly on it the boiling water or milk, stirring all the time. Continue stirring for 30 seconds, and add whatever flavouring is allowed or preferred. A dessert- spoonful of brandy will generally be found the most acceptable. Time i minute. Sufficient for i breakfast cup. No. 79. ARROWROOT BISCUITS, OR DROPS. Ingredients 3 eggs, 3 oz. flour, 3 oz. arrowroot, 3 oz. sugar, 3 oz. butter. Method Beat the eggs and strain them, then, by degrees, sift in the sugar, flour, and arrowroot, and add the butter, which should be melted but not hot, beating all the time. Drop the mixture on to a buttered baking-tin, a tea-spoonful at a time, and bake in a moderate oven. Time 15 to 20 minutes. Sufficient for about 2 dozen biscuits. No. 80. ARROWROOT BLANC- MANGE. Ingredients 2 table-spoonfuls of arrowroot, ij pints milk, the rind of i lemon, 2 oz. sugar. Method Put the lemon rind, sugar, and i pint of the milk into a saucepan, and bring them to boiling point. Mix the arrowroot smoothly with the remaining \ pint of milk, and strain the boiling milk into this, stirring all the time. Return all to the saucepan, and continue stirring until sufficiently thickened. Pour into a well-wetted mould, and set aside in a cool place until quite firm. Time Altogether, about 20 minutes. Sufficient for i^-pint mould. No. Si.-ARROWROOT CAKE. Ingredients 3 oz. arrowroot, 3 oz. castor sugar, 3 oz. flour, rind of i lemon, 4 oz. butter, 4 eggs. MetJwd Beat and strain the eggs, then beat into them by degrees the arrowroot, sugar, flour, and finely-chopped lemon rind. Melt the butter and add it very gradually to the mixture, beating thoroughly all the time. Continue beat- ing for 3 minutes, then pour the mixture into a cake tin, lined with buttered paper, and bake very carefully a nice light brown. Time About i hour. Sufficient for i cake of moderate size. ARROWROOT CAKES ARTICHOKES 21 No. 82. -ARROW ROOT CAKES (Small). Ingredients i oz. arrowroot, 2 oz. flour, 2 oz. castor sugar, rind of \ a. lemon, 2 oz. butter, 2 eggs. Method Beat and strain the eggs, and beat into them by degrees the arrowroot, flour, sugar, and finely-grated lemon rind. Melt the butter and add it very gradually to the mixture, beating all the time. Continue beating for 3 minutes. Butter some patty-pans, and half fill each with the mixture. Bake in a moderate oven. Time 15 to 20 minutes. Sufficient for 12 small cakes. No 83. ARROWROOT SAUCE (For Puddings). Ing) edients i large tea-spoonful arrowroot, i oz. pounded sugar, the juice of i lemon, 7} pint water. Method Mix the arrowroot smoothly with the strained lemon juice. Put it in a saucepan with the water and sugar, and stir the mixture until it reaches boiling point. It will then thicken at once and be ready for use. A wine-glassful of port or sherry is a great improvement to this sauce. The same quantity of water should be omitted. Time About 10 minutes. Sufficient for 5 or 6 persons. No. 84. ARTICHOKES, GLOBE (Boiled). Ingredients Artichokes, \ gallon water, i table- spoonful salt. Method Wash the artichokes well, and soak them in salted water for i or 2 hours to draw out any insects which may be concealed. Cut off the stem and bottom leaves of each artichoke, until the base shows a white streak, and clip a tiny piece from the tip of each promi- nent leaf with a sharp pair of scissors. Throw them into boiling water, salted in above proportion, and boil until a leaf can be easily pulled out. Then take them up, lay them on a cloth to drain, and serve very hot. Send melted butter in a sauce-bcat to table with them. Time 30 to 45 minutes, according to size. Allow i to each person. No. 85. ARTICHOKES & 1'ITALI- ENNE. Ingredients 3 artichokes, i small onion, i table- spoonful claret, i table-spoonful salad oil, i mushroom, pint brown stock, seasoning pepper and salt, i small tea-spoonful arrowroot. Method Wash the artichokes well, and soak them in salt and water for i or 2 hours. Take them out, cut them into quarters, trim off the stem, and clip the tips of the leaves. Put them in plenty of fast-boiling water and cook them for 30 minutes. Then lay them on a cloth to drain. Put the oil and wine into a small stewpan and make them hot. Chop the onion and mushroom into very small pieces, and cook them for 4 or 5 minutes in the oil and wine. Then lay in the pieces of artichoke, cover with the stock, and simmer gently over the fire for about 30 minutes until a leaf can be easily pulled out. When ready lift them into a very hot dish. Mix the arrowroot with a table- spoonful of cold stock or water, stir it into the hot stock, and continue boiling for 2 or 3 minutes until the gravy is sufficiently thickened. Add a seasoning of pepper and salt, and strain the sauce over the artichokes. Serve very hot. Time Altogether, about i hour. Sufficient for 4 or 5 persons. 22 ARTICHOKES, JERUSALEM ARTICHOKE SALAD No.86. ARTICHOKES, JERUSALEM (Boiled). Ingredients 2 Ibs. artichokes, i quart water, dessert-spoonful salt, \ pint melted butter No. 227. Method Well wash the artichokes, and peel them thinly with a small knife. Put them into a saucepan with rather more than enough cold water to cover them, salted in above proportion. Bring them to the boil,and cook rapidly until tender. Take them up, drain them thoroughly, and turn them into a very hot dish. Cover them with the melted butter, and serve immediately. Time About 20 minutes. Sufficient for 5 or 6 persons. No.87. -ARTICHOKES, JERUSALEM (Fried). Ingredients ii Ibs. artichokes, i egg, bread- crumbs. Method Wash and peel the artichokes, put them into boiling water, and boil them for 10 minutes. Then drain them and set them aside to cool. When they are nearly cold, dip them into beaten egg, and cover them with bread- crumbs. Arrange them in a fry ing- basket, and plunge them into a sauce- pan of boiling lard. Fry them crisply a nice golden brown. Drain carefully, and serve very hot. Time To fry, about 5 minutes. Sufficient for 5 or 6 persons. No.83. -ARTICHOKESJERUSALEM (Fried in Batter). Ingredients 1 1 Ibs. artichokes, frying batter No. 123. Method Wash and peel the artichokes, put them into sufficient cold water to cover them, and boil them for 15 minutes; then take them out, and let them drain on a sieve. Have ready a deep stewpan, half filled with boiling fat, and put the frying-basket in it. When the arti- chokes are ready, dip them singly into the batter, and then drop them into the boiling fat. Fry them a light golden- brown, and turn the artichokes on to kitchen paper to drain off all the fat. Then serve them immediately on a very hot dish. Time To fry, about 5 minutes. Sufficient for 5 or 6 persons. No. 89. ARTICHOKES (Mashed with Cream), Ingredients i^ Ibs. artichokes, \ pint cream, i oz. butter, seasoning pepper and salt. Method Boil the artichokes by Recipe No. 86. Drain and mash them, and stir into them the cream and butter. Set them on the fire in a lined saucepan, and simmer gently for 5 or 6 minutes, stirring occasionally. When smooth and thick, add a seasoning of pepper and salt, and serve at once. Time Altogether, about 25 minutes. Sufficient for 5 or 6 persons. No. 90. ARTICHOKE SALAD. Ingredients i^ Ibs. Jerusalem artichokes, 3 table- spoonfuls salad oil, i table-spoonful vinegar, the yolk of i hard-boiled egg, seasoning pepper and salt. ARTICHOKE SOUP (BROWN) ARTICHOKE SOUP (WHITE) 23 Method Boil the artichokes by recipe No. 86, and set them aside to become cold. Put the yolk of egg in a basin, with a little pepper and salt, mix part of the oil with it gradually, then the vinegar, and finally the rest of the oil. These should form a smooth, thin sauce. Arrange the artichokes in the dish in which they are to be served, pour the sauce on them, mix them well with it, and put the dish in as cold a place as possible until it is wanted. This salad should be prepared 2 or 3 hours before it is required for use. Sufficient for 5 or 6 persons. No. 91. -ARTICHOKE SOUP (Brown). Ingredients 3 Ibs artichokes, i quart brown stock, i tea-spoonful arrowroot, i table-spoon- ful cold water, seasoning pepper and salt. Method Wash and peel the artichokes, put them in a saucepan with sufficient cold water to cover them, bring them to the boil and cook for 15 minutes. Strain off the water, then add the stock, and cook them again until they are soft enough to mash against the side of the saucepan, when turn them into a fine sieve, and rub them through with a wooden spoon. Return the soup to the saucepan, and add the arrowroot, mixed smoothly with the spoonful of water. Stir constantly until it comes to the boil, and as soon as it is sufficiently thick, add a seasoning of pepper and salt, and serve immediately. Time About 40 minutes. Sufficient for 4 or 5 persons. No. 92. -ARTICHOKE SOUP (White). Ingredients 3 Ibs. artichokes, i quart milk, 2 oz. butter, i dessert-spoonful flour, season- ing pepper and salt. Method Wash and peel the artichokes, put them in a saucepan with sufficient cold water to cover them, bring them to the boil, and cook them for 15 minutes. Strain off the water and pour the milk (reserving one tea-cupful) on to them. Return the saucepan to the fire, and cook the artichokes until they are soft enough to mash, then mix the flour with the tea-cupful of milk, and stir this into the artichokes. Mash the arti- chokes against the side of the saucepan, and continue stirring the soup until it is quite thick, then turn it into a fine sieve, and rub it through with a wooden spoon. Return the soup to the saucepan, add the butter and a seasoning of pepper and salt, make very hot, and serve immediately. Time Altogether, about 45 minutes. Sufficient for 4 or 5 persons. No. 93. ARTICHOKE SOUP (White, another Recipe). Ingredients 3 Ibs. artichokes, i quart veal stock No. 1129, \ pint cream, seasoning pepper and salt, i dessert-spoonful flour. Method Wash and peel the artichokes, put them in a saucepan with sufficient cold water to cover them, bring them to the boil, and cook for 15 minutes. Strain off the water, then add to them the veal stock, return the saucepan to the fire, and cook again until the artichokes are soft enough to mash. Mix the flour with a small quantity of the stock, and stir this into the artichokes. Con- tinue stirring until nicely thickened, mashing the artichokes against the side of saucepan. Turn the whole into a fine sieve, and rub it through with a wooden spoon. Return the soup to the saucepan, ASPARAGUS (BOILED) ASPARAGUS POINTS bring again to the boil, stir in the cream, which must be boiling, season with pepper and salt, and serve imme- diately. Time Altogether, about 40 minutes. Sufficient for 4 or 5 persons. No. 94. ASPARAGUS (Boiled). Ingredien ts 50 heads asparagus, \ gallon water, i table-spoonful salt. Method Scrape the white part of the stems, and cut all the stalks to an even length. Put them to soak in cold water for \ an hour. Then tie them into 3 or 4 bundles, keeping the heads all one way. Put them into boiling water, salted in above proportion, and let them cook quickly until tender. Do not cover the saucepan. As soon as the as- paragus is done, take it up carefully and dish it upon toast, which should be lightly dipped in the water the asparagus was cooked in. Untie the bundles, and lay the asparagus with the heads all one way. Serve clear melted butter No. 228 separately in a boat. Time 15 to 20 minutes. Sufficient for 4 or 5 persons. No. 95. ASPARAGUS COLD a la CREME. Ingredients 50 heads asparagus, \ pint cream. Method Boil the asparagus by Recipe No. 94, and set it aside to cool. When cold, place the dish it is in on ice for at least an hour. Have the cream also on ice for the same length of time. Half an hour before serving arrange the asparagus neatly in an oval glass dish. Whip the cream until it is thick, but not stiff, pour it over the green tips of the asparagus, being careful that none is spilt on the white parts of the stalks. Replace the dish on the ice until it is required, then dry the dish on a clean cloth, and send to table as cold as possible. Sufficient for 5 or 6 persons. No. 96. -ASPARAGUS TINNED (To Use). Tinned asparagus must on no account be warmed. It should be lifted out of the tin into a shallow pie -dish filled with cold water, left to soak for 10 or 15 minutes, and then carefully drained. It should then be laid in the dish in which it is to be served, and, if possible, put on ice for 2 or 3 hours before it is sent to table. Care must be taken in handling it as the points are very easily broken off. Mayonnaise sauce, No. 784, or sauce Argenteuil, should be served separately in a boat. No. 97.-ASPARAGUS POINTS (Dressed as Peas). Ingredien ts 50 heads young asparagus, i quart water, i tea-spoonful salt, i oz. butter, seasoning pepper and salt. Method Wash and scrape the asparagus, break off the heads in pieces an inch long, as far as they are tender. Have ready a saucepan of fast- boil- ing water, throw in the asparagus points with a tea-spoonful of salt, and boil them until quite tender. Drain them well, then return them to the saucepan with i oz. butter and a seasoning of pepper and salt. Shake them round until the butter is melted, but do not put them on the fire again. Turn them into a very hot ASPARAGUS PUDDING ASPARAGUS SOUP dish, and serve immediately. This is a good way of dressing asparagus when the heads are too small to present a good appearance served whole. Time 10 to 15 minutes. Sufficient for 4 or 5 persons. No. 98. ASPARAGUS PUDDING. Ingredients 25 heads asparagus, 3 eggs, \ Ib. flour, 2 oz. ham, 2 oz. butter, 3 table- spoonfuls milk, seasoning pepper and salt. Method Break off the green heads of the asparagus in pieces \ an inch long, as far as it is tender. Beat and strain the eggs, sift in the flour gradually and add the ham, which must be finely chopped, and the asparagus heads. Mix in the butter, melted, but not hot, little by little, and add the milk and season- ing. Pour the mixture into a well- buttered mould, tie it up carefully, plunge it into boiling water, and take care not to let the water go off the boil until the pudding is done. This is excellent served with roast meat of any kind. Time 2 hours. Sufficient for 4 or 5 persons. No. 99.-ASPARAGUS (Puree of). Ingredients 25 heads asparagus, 3 pints water, i tea-spoonful salt, i small onion, 2 sprigs parsley, 2 table-spoonfuls cream, i oz. fine breadcrumbs, seasoning pepper and salt. Method Scrape and wash the asparagus, cut off the tender green portions of the stalks, put them into plenty of fast- boiling water with a tea-spoonful of salt, and the onion and parsley, and boil them until quite tender. Pick out the onion and parsley, and drain the asparagus as dry as possible. Put the asparagus in a milk saucepan with the cream and breadcrumbs, season with pepper and salt, and stir all together over the fire until the puree is thick and smooth. Rub it through a fine sieve, return it to the saucepan, make very hot, and serve immediately. This is delicious served in the centre of lamb or mutton cutlets. Time To boil asparagus, 20 minutes. To cook the puree, about 10 minutes. Sufficient for 4 or 5 persons. No. 100. -ASPARAGUS SOUP (Clear). Ingredients 50 heads asparagus, i quart clear soup No. 1114. Method Prepare the asparagus, as for aspara- gus peas, by Recipe No. 97. When it is cooked, heat the soup to boiling point. Drain the asparagus peas very dry, and put them into the boiling soup. Simmer for 2 or 3 minutes, and serve imme- diately. Sufficient for 4 or 5 persons. No. xoi. ASPARAGUS SOUP (Thick). Ingredients 50 heads asparagus, i quart milk, \ pint cream, 2 oz. butter, seasoning , pepper and salt. Method Wash and scrape the asparagus, and cook it in plenty of boiling water until quite tender. Lift it out and lay it in a lined saucepan, pour in the milk, bring it gently to boiling point, and let it simmer for 15 minutes. Turn 26 ASPIC BACON the soup into a fine sieve, and rub it through with a wooden spoon. Return the soup to the saucepan, add the cream and butter, and simmer again for 4 or 5 minutes. Add a seasoning of pepper and salt, and serve immediately very hot. Time Altogether, about 45 minutes. Sufficient for 5 or 6 persons. No. 102. ASPIC. Ingredients i calf s foot, \ Ib. beef, \ Ib. knuckle of veal, 4 oz. ham, i carrot, i small onion, \ tea-spoonful salt, 10 pepper- corns, a sprig of parsley, i oz. butter, i quart cold water. For clearing, the whites and shells of 2 eggs. Method Chop the ham and onion into small pieces, put them with the butter in a stewpan, and let them fry for 3 minutes. Cut up the beef and veal into small pieces, slice the carrot, and add these with the seasonings to the ham. Cut the calf s foot into 5 or 6 pieces and put it in the stewpan. Pour in the water and let the stock come slowly to the boil. Draw the pan aside and simmer gently for 4 hours, then strain through a sieve and set aside for some hours to become quite firm. Then take all the fat off the jelly with a spoon, and put the stock in a saucepan over a gentle fire. As soon as it is melted add the whites and crushed shells of 2 eggs, which should first be lightly beaten in a basin with a table-spoonful of cold water. Bring it to a boil, stirring occasionally until it simmers, but not afterwards. Let it simmer for 8 minutes untouched. Strain it through a jelly-bag, or fine cloth, and as soon as set it is ready for use. It should be as clear as sherry. Many small things are set in aspic, for which directions will be found under their headings. If the aspic is required simply for garnishing, it should be poured into a slightly- buttered shallow dish whilst still liquid. When set it should form a layer \ an inch thick, which can be cut into croutons and fancy shapes, and may be appropriately used for garnishing almost all cold luncheon and supper dishes. If desired \ a wine-glass of good vinegar may be added just before the stock is cleared. No. 103. BACON (Boiled). Ingredients 2 to 3 Ibs. of back of bacon, water. Method Soak the bacon in warm water for 2 hours. Then scrape the under side and rind as clean as possible. Put it in a saucepan, cover it with cold water, and bring it to the boil. Remove all scum as it rises, and let it simmer very gently until thoroughly cooked. Take it up, strip off the skin, and sprinkle thickly with sifted bread raspings. Serve immediately. When cold this forms an excellent breakfast dish. Time About 2 hours. Sufficient for 5 or 6 persons. No. 104. BACON (Broiled Rashers of). Ingredients 6 or 8 rashers of bacon. Method Cut the bacon into rather thin rashers, arrange them on the gridiron, and broil them carefully in front of, rather than over, a very clear fire. Where a gas-cooker is used this dish can be cooked to perfection under the grill or toaster, but care must be taken not to let the bacon burn. Turn each rasher constantly, and dish as soon as cooked on a very hot plate. Time 3 to 5 minutes. Sufficient for 4 or 5 persons. BACON BACON AND EGGS 27 No. 105. BACON (To Cure and Keep Free from Rust Cobbett's Recipe). "The two sides that remain, and \vhich are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting-trough, which has a gutter round its edges to drain away the brine, for, to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of vile taste that barrel and sea pork have. Every one knows how different is the taste of fresh, dry salt from that of salt in a dissolved state. Therefore change the salt often once in four or five days let it melt and sink in, but not lie too long ; twice change the flitches, put that at the bottom which was first on top. This mode will cost you a great deal more in salt than the sopping mode, but without it your bacon will not be so sweet and fine nor keep so well. As for the time required in making your flitches sufficiently salt, it depends on circumstances. It takes a longer time for a thick than a thin flitch, and longer in dry than in damp weather, or in a dry than in a damp place ; but for the flitches of a hog of five score (a score is a weight of 20 Ibs.), in weather not very dry or damp, about six weeks may do ; and as yours is to be fat, which receives little injury from over-salting, give time enough, for you are to have bacon until Christmas comes again. The place for salting should, like a dairy, always be cool, but well ventilated ; confined air, though cool, will taint meat sooner than the mid-day sun accompanied by a breeze. With regard to smoking the bacon, two precautions are necessary. First, to hang the flitches where no rain comes down upon them ; and next, that the smoke must proceed from wood, not peat, turf, or coal. As to the time required to smoke a flitch, it depends a good deal upon whether there be a constant fire beneath, and whether the fire be large or small. A month will do if the fire be pretty constant and rich, as a farmhouse fire usually is ; but over -smoking, or rather too long hanging in the air, makes the bacon rust ; great attention should therefore be paid to this matter. The flitch ought not to be dried up to the hardness of a board, and yet it ought to be perfectly dry. Before you hang it up, lay it on the floor, scatter the flesh side pretty thickly over with bran, or with some fine sawdust (not of deal or fir) ; rub it on the flesh, or pat it well down upon it. This keeps the smoke from getting into the little open- ings, and makes a sort of crust to be dried on. To keep the bacon sweet and good, and free from hoppers, sift fine some clean and dry wood ashes. Put some at the bottom of a box or chest long enough to hold a flitch of bacon. Lay in one flitch, then put in more ashes, then another flitch, and cover this with 6 or 8 inches of the ashes. The place where the box or chest is kept ought to be dry, and, should the ashes become damp, they should be put in the fire-place to dry, and when cold put back again. With these precautions the bacon will be as good at the end of the year as on the first day." No. I06.-BACON AND EGGS. Ingredients 8 or 10 rashers of rather lean back of bacon, 6 eggs. Method Fry the bacon crisply, turning each rasher 2 or 3 times, and dishing it as soon as cooked. Poach the eggs as neatly as possible, and let each lie on a piece of bacon, taking care not to break the yolks of the eggs in dishing them. Serve very hot. Time To fry bacon, 3 to 5 minutes. To poach eggs, 3 minutes. BACON BAKEWELL PUDDING No. *>7. -BACON (Fried Rashers of). Ingredients 5 or 6 rashers of bacon if streaky, 8 or 9 if back. Ahthod Cut the rashers r-ather thin, and, if a long piece of streaky bacon is used, halve them. Put them in a perfectly clean frying-pan over a nice clear fire. Turn each piece constantly, and directly it is done put it on a hot dish. When all are ready send quickly to table. This dish should be served very hot. Time 3 to 5 minutes. Sufficient for 4 or 5 persons. No. 108. BAKING (Remarks on). Baking is a method of cooking which requires a certain amount of skill and much care. It is most important to have the oven at the right heat. To ascertain whether the oven is hot enough to bake satisfactorily, one or two simple tests may be employed. The most usual is to try with the hand. The oven should be so hot that the hand cannot be comfortably borne in it for more than half a minute. Should the oven only feel warm to the hand, it is not hot enough, whereas, if the oven is so hot as to be almost unbearable to the hand, it will be too hot for use, and the door must be left open for a few minutes before anything is put into it. Another way is to put a small piece of bread on the top shelf, if the bread becomes crisp and slightly coloured in two or three minutes, the oven may with safety be used. One of the most frequent causes of failure in baking is neglecting to keep the fire well made up. The decreasing heat fails to penetrate the meat or cakes, and joints browned outside but uneatably underdone within, or cakes a half-cooked mass of dough in the centre, are the result. Bread requires a hot oven with a well-kept-up bottom heat or the bread will not rise evenly, therefore ordinary kitchen ovens are not well adapted to the baking of bread, as the oven being much hotter on the side nearest the fire, the bread will rise more on that side, and the loaves require careful watching and turning to overcome that disadvantage. It is easier to bake small loaves than large, so that it is always desirable for an inexperienced bread maker to form her dough into loaves of i Ib. or i^ Ibs. weight. Cakes should be put into a moderately quick oven, unless they are very large, when a thoroughly hot oven is absol- utely necessary. All cakes must be very thoroughly cooked, and should be pierced with a small skewer before they are finally removed from the oven. If any of the cake mixture adheres to the skewer, the cakes must be put back for a few minutes and tried again. When the skewer comes out perfectly clean and bright, it is a sure sign that the cakes are cooked through. A buttered paper should be laid on the cakes as soon as they are browned on the top to preserve them from acquiring too much colour. Pies and tarts should be of a clear golden colour when done, and must also be covered with a buttered paper as soon as the crust begins to take colour. As soon as the crust is sufficiently done, the pie should be put on the lower shelf of the oven to finish cooking. Meat, poultry, and game require a good soaking heat, and should be constantly basted or they will be dry and hard. No. 109.- BAKEWELL PUDDING. Ingredien ts | Ib. apricot (or other) jam, 3 eggs, 3 oz. sugar, 3 oz. butter. BAKEWELL PUDDING BARBEL 29 Method Spread the jam at the bottom of a pie-dish. Beat and strain the eggs, mix the sugar with them, and gradu- ally add the butter, which must be melted but not hot. Beat all well together, pour the mixture on to the jam, and bake in a moderate oven. Time 40 minutes. Sufficient for 3 or 4 persons. No. no. BAKEWELL PUDDING (Another Recipe). Ingredients 4 oz. breadcrumbs, f Ib. jam, f pint milk, 3 eggs, 2 oz. sugar, 3 oz. butter. Method Put the breadcrumbs at the bottom of a i^-pint pie-dish. Spread over them a layer of jam. Beat and strain the eggs, add to them the milk, mix the sugar with them, and gradually add the butter, which must be melted but not hot. Beat all well together, pour the mixture into the dish, and bake in a moderate oven. ? 45 minutes. Sufficient for 3 or 4 persons. No. in. BANBURY CAKES. Ingredients ^ Ib. currants, \ Ib. mixed candied peel, 2 oz. beef suet, 2 oz. pounded macaroons, small pinch mixed spice, chopped rind of \ a lemon, \ tea-spoon- ful salt, short crust, No. 403, made with 12 oz. flour, and other ingredients in proportion. Method Wash and pick the currants, chop the suet finely, cut the candied peel into very small pieces, and crumble the macaroons. Mix these thoroughly together, and add the lemon rind, spice, and salt. Make the crust, roll it out to a thin sheet, and divide in half. Spread the mixture evenly on one portion, and cover it with the other. Close the edges carefully, sift sugar over it, and mark it with the back of a knife in divisions, about 3 inches long and 2 wide. Bake the cakes in a moderate oven, and, when quite cooked, cut through the divisions whilst still hot. Set them aside to cool, and serve cold, piled on a silver or glass dish. Time 30 to 35 minutes. Sufficient for 12 Banbury cakes. No. ii2. BARBEL (To Dress). Ingredients Barbel, \ pint claret or port wine, \ pint brown stock, i tea-spoonful arrowroot, i table-spoonful mushroom ketchup, the juice of \ a lemon, season- ing pepper and salt. Method Wash and clean the barbel, put it into a saucepan of cold water, salted, bring gradually to the boil, and cook until quite tender. Heat the stock and wine in a small saucepan, mix the arrowroot smoothly with the mush- room ketchup, and stir this into the boiling stock and wine, simmer gently until the sauce is nicely thickened, and add the lemon juice, pepper, and salt. Take up the barbel, drain it as dry as possible, and place it on a very hot dish. Pour the sauce over it, and serve immediately. Time To boil barbel, 40 to 45 minutes. To cook sauce, altogether 10 to 15 minutes. Sufficient for 4 or 5 persons. BARBERRIES BARLEY SOUP No. II3.-BARBERRIES (Compote of). Ingredients i Ib. barberries, f Ib. sugar, \ pint water. Method Boil the sugar and water together in a small copper preserving-pan for 10 minutes. Lay the barberries in the syrup without picking them from their stalks, and simmer them gently for 15 or 20 minutes. Lift them out carefully, arrange them in a silver or glass dish, let the syrup cool slightly, pour it over them, and serve when cold. Time To cook barberries, 15 to 20 minutes. Sufficient for 3 or 4 persons. No. II4.-BARBERRY JAM, Ingredients 6 Ibs. ripe barberries, 7 Ibs. preserv- ing sugar. Method Remove the stalks from the bar- berries, and reject any fruit which is not sound. Put them with the sugar, which should be pounded, into a copper preserving-pan, and bring them gently to the boil. Stir constantly, removing all scum as it rises, and con- tinue boiling for \ an hour. Try a little of the jam on a plate from time to time in the ordinary way, and as soon as it sets immediately the jam is done, and should be poured into pots, and tied down whilst hot. The acidity of the fruit renders a large proportion of sugar necessary. Time Altogether, 30 to 40 minutes. Sufficient for 9 or 10 Ibs. of jam. No. ns.-BARBERRY JELLY. Ingredients To each pound of barberry juice allow 1 8 oz. sugar. Method Remove the stalks from the fruit, which must be perfectly ripe; put it in a brown jar with i table-spoonful water; bruise the fruit slightly, set the jar in a slow oven, and cook for 2 or 3 hours until the fruit is quite tender. Strain it through a jelly-bag. Weigh the juice, and put it in a copper preserving-pan with 18 oz. sugar to each pound. Boil it quickly for 8 or 10 minutes. Try a little on a plate, and as soon as it sets pour it into small jars, and tie down at once. This jelly is excellent served with either hare or mutton, instead of red currant jelly. Time To cook fruit, 2 to 3 hours. To boil syrup, about 10 minutes. No. 1 16. -BARLEY GRUEL. Ingredients i dessert -spoonful of Robinson's prepared barley, i table-spoonful cold water, \ pint boiling water. Method Mix the barley and cold water into a smooth paste. Pour into this the boiling water, stirring all the time. Turn it into a clean saucepan, and boil for 10 minutes, stirring well. Pour into a breakfast cup, and add sugar and milk to taste. This gruel is preferred by some invalids to that made with oatmeal. If allowed, a little wine or brandy, added to the gruel immediately before serving, is a great improvement. Time 10 minutes. Sufficient for i person. No. 117. BARLEY SOUP. Ingredients i quart of bouillon, 2 oz. pearl barley, seasoning pepper and salt. BARLEY SOUP BARLEY WATER Method Put the barley in a saucepan with i quart of cold water, bring it to the boil, and cook for 20 minutes, pour off the water and add i quart of boiling bouillon. Let this simmer gently for i hour. Season with pepper and salt, and serve very hot. Time Altogether, i hour and 20 minutes. Sufficient for 3 or 4 persons. No. iiS.-BARLEY SOUP (Another Recipe). Ingredients i quart brown stock, 4 oz. pearl barley, seasoning pepper and salt. Method Wash the barley, put it in a stew- pan with the cold stock, and boil it until it is perfectly tender. Then strain all through a fine sieve, rubbing sufficient of the barley through with a wooden spoon to thicken the soup. Return it to the saucepan, season it with pepper and salt, make very hot, and serve. Time About \\ hours. Sufficient for 3 or 4 persons. No. 119. BARLEY SUGAR. Ingredients i Ib. loaf sugar, \ pint water, the juice of \ a lemon. Method Boil the sugar and water together until they form a thick syrup, and a small quantity dropped into a basin of cold water sets immediately and will crack between the teeth. As soon as this point is reached, the lemon juice should be instantly added, and the syrup boiled again to snapping point. Then turn the barley sugar into a well- buttered tin, and set it aside in a cool place until it begins to harden, when cut it into strips, twist 2 of them together to form a twisted stick, and set aside until quite hard and cold. Time 15 to 20 minutes. Sufficient for 4 or 5 sticks. No. 120. BARLEY WATER. Ingredients i oz. pearl barley, 3 pints water, a strip of thinly-peeled lemon rind, i or 2 lumps of sugar. Method Boil the barley in i pint of water for 10 minutes. Pour off this water and add 2 pints of fresh hot water to the barley. Put in the lemon rind, and let it boil quickly for 35 minutes. Pour it into a quart jug, add the sugar, and let it stand until quite cold. Strain off the clear liquid into a clean jug, and it is ready for use. Time To cook altogether, about 45 minutes. To let stand, 6 hours. Sufficient for \\ pints of barley water. No. i2i. BARLEY WATER (For Invalids). Ingredients i oz. Robinson's prepared barley, i wine-glassful cold water, i quart boiling water. Method Mix the barley and cold water into a smooth paste. Add this to the boiling water and stir over the fire while boiling for 5 minutes. Pour into a jug and let stand until quite BARONESS PUDDING BAVAROISE cold. A strip of lemon rind may be put into the jug, and will give a refresh- ing flavour when allowed. If the patient prefers the barley water thin, use only % oz. barley to same quantity of water. Time 5 minutes. Sufficient for i quart of barley water. No. I22.-BARONESS PUDDING. Ingredients 6 oz. flour, 6 oz. raisins, \ Ib. suet, \ pint milk, a pinch salt. Method Remove all skin from the suet, and chop it very finely, stone the raisins, and divide them once or twice. Mix the salt with the flour and rub the suet into it, add the raisins, and stir in the milk. Beat the pudding well for a few minutes, then put it in a well- buttered mould, tie it up in a floured cloth, and boil the pudding for 4^ hours. Turn it out carefully on to a hot dish, and sift pounded sugar on it before sending to table. Time 4^ hours. Sufficient for 4 or 5 persons. No. 123. BATTER (Frying). Ingredients i oz. butter, i table-spoonful boiling water, pint cold water, 4 oz. flour, the white of i egg. Method Melt the butter in the boiling water, then add the cold. Put the flour in a small basin, and stir in the water, a little at a time, mixing it very smoothly. Beat the white of an egg to a stiff white froth, stir it into the flour and the batter will be ready for use. PUDDING No. 124. BATTER (Baked). Ingredients i pint milk, 3 eggs, 6 oz. flour. Method Beat and strain the eggs, mix the flour to a smooth paste with them, and add the milk by degrees, beating well as each portion is added, and keeping the mixture very smooth. Pour the batter into a pie-dish holding ij pints, and bake the pudding in a moderate oven. Sift pounded sugar thickly on the top, and serve. Time 40 minutes. Sufficient for 3 or 4 persons. No. 125. BATTER (Boiled). PUDDING Ingredients 6 oz. flour, pinch of salt. 3 e gg s ? f P mt milk, a Method Beat and strain the eggs, mix the flour gradually with them, then add the milk, a table-spoonful at a time, put in the salt and beat the pudding until perfectly smooth. Butter a ii-pint basin, pour in the batter, and cover the top with a buttered paper. Tie it up in a well-floured cloth, plunge it into plenty of boiling water, and boil for i hour. Turn it out carefully, and serve with fruit or wine sauce. Time i hour. Sufficient for 5 or 6 persons. No. 126. BAVAROISE: or BOHEMIAN JELLY CREAM. Bavaroises or Bohemian jelly creams are amongst the most delicious of sweets. They are made on the prin- ciple of a lemon sponge, but whipped cream is substituted for the beaten BEANS, BROAD BEANS, FRENCH 33 white of egg. The following recipe is given as a model, any other fruit of delicate flavour may be used, the pro- cess being exactly the same. Ingredients i Ib. strawberries, 4 oz. loaf sugar, i oz. isinglass, f pint water, \ pint cream, \ tea-spoonful of cochineal. Method Remove the stalks and bruise the fruit slightly. Put it with the sugar, isinglass, and water into a saucepan, bring the mixture to a boil, and let it simmer for 10 minutes. Strain the syrup through a jelly-bag or fine cloth into a basin, and set it aside to cool. When just becoming a light jelly, whip the cream to a stiff froth, and add the strawberry jelly, spoonful by spoonful to it, beating all the time. There will probably be a slight sediment at the bottom of the basin which must not be added to the cream. Beat the Bavaroise for about 10 minutes until it becomes very thick, and put in the cochineal, which should be well beaten in. Pour into a well- wetted mould, and put it in a cool place (on ice if possible) to set. It should be made some hours before it is required. Sufficient for i^-pint mould. No. 127. BEANS, BROAD (Boiled). Ingredients 2 Ibs. broad beans, \ gallon water, i table-spoonful salt. Method Procure young and very fresh beans, shell them and throw them into plenty of boiling water, salted. Boil them rapidly until tender, drain them, and serve very hot with parsley and butter separately in a sauce-boat. Time 18 to 25 minutes. Sufficient for 4 or 5 persons. No. 128. BEANS, BROAD, POULETTE. la Ingredients 2 Ibs. broad beans, \ pint stock, \ pint cream, the yolk of i egg, seasoning pepper and salt. Method Shell the beans and boil them in plenty of fast-boiling water for TO minutes. Drain them as dry as possible, then put them in a fresh saucepan with the stock, add a season- ing of pepper and salt, and boil them gently until quite tender. Strain the stock into a basin, put the beans on a very hot dish, and cover them to keep hot. Beat and strain the yolk of egg, mix it with the cream, add it to the stock and return to the saucepan. Simmer it gently for 3 or 4 minutes, stirring constantly until the sauce is at boiling point. As soon as it is sufficiently thickened pour it over the beans, and serve immediately. Time To cook beans, altogether about 25 minutes. Sufficient for 4 or 5 persons. No. I29.-BEANS, FRENCH (Boiled). Ingredients i Ib. French beans, \ gallon water, i table-spoonful salt. Method Cut off the heads and tails of the beans, and a thin strip each side to take away the strings, slice each bean into 4 or 5 strips ; and when they are all ready put them into a saucepan of fast-boiling water, salted. Boil them quickly until tender, take them up, drain them thoroughly, and serve immediately. Time 15 to 20 minutes. Sufficient for 3 or 4 persons. C 34 BEANS, FRENCH BEANS, HARICOT No. 130. BEANS, FRENCH, & la FRANAISE. Ingredients i Ib. beans, 2 oz. butter, the juice of \ a lemon, seasoning pepper and salt. Method Prepare the beans and boil them as in preceding recipe. Drain them as dry as possible, then put them back in the saucepan with the butter, pepper, salt, and lemon juice. Shake them over the fare for a few minutes, turn into a hot vegetable dish, and serve immediately. Time To boil beans, 15 to 20 minutes. To finish over the fire, 5 or 6 minutes. Sufficient for 3 or 4 persons. No. 131. BEANS, FRENCH, a la FRANCAISE (Another Recipe). Ingredients i Ib. beans, 2 oz. butter, i oz. flour, \ pint cream, juice of \ a lemon, seasoning pepper and salt. Method Prepare and boil the beans, and drain them very dry. Melt the butter in a saucepan, dredge in the flour, and stir them over the fire until they are nicely browned, pour in the cream, stirring well, and simmer for 2 or 3 minutes. Add the lemon juice, pepper, and salt, and pour the sauce over the beans, toss them in it for i or 2 minutes until they are well covered, turn them into a very hot vegetable dish, and serve immediately. Time To boil beans, 15 to 20 minutes. To cook sauce, altogether 7 to 10 minutes. Sufficient for 3 or 4 persons. No. 132. BEANS, HARICOT. Ingredients i Ib. haricot beans, water, i oz. butter. Method Soak the beans in cold water for 12 hours, then put them in a saucepan with sufficient cold water to cover them, bring them to the boil, and continue boiling until they are perfectly tender. Drain them very dry, then return them to the saucepan with the butter, shake them round for i or 2 minutes until the butter is melted, and serve in a ver> hot dish. Time 3 hours. Sufficient for 4 or 5 persons. No. I33.-BEANS, HARICOT, a la MAITRE d'HOTEL. Ingredients i Ib. haricot beans, 2 oz. butter, i dessert-spoonful chopped parsley, the juice of ^ a lemon, ^ tea-spoonful salt, small pinch cayenne pepper. Method Soak the beans in water for 1 2 hours, then put them in a saucepan with sufficient cold water to cover them, bring them to the boil, and continue boiling until the beans are perfectly tender. Drain them as dry as possible, add to them the butter, chopped parsley, lemon juice, and seasoning of salt and cayenne. Shake them round the saucepan until the butter is melted, and serve in a very hot dish. Time 3 hours. Sufficient for 4 or 5 persons. No. 134. BEANS, HARICOT (Puree of). Ingredients \ Ib. haricot beans, i oz. butter, \ pint thick cream, seasoning pepper and salt. BECHAMEL SAUCE BECHAMEL SAUCE (MAIGRE) 35 Method Soak the beans in cold water for 1 2 hours, then put them in a saucepan with sufficient cold water to cover them, and boil them until they are perfectly tender. Let them be over- cooked rather than under. Drain off the water, and with a wooden spoon rub the beans through a fine sieve. Put them in a fresh saucepan with the butter and cream, and simmer all together for a few minutes until the pure"e is very thick. Season with pepper and salt, and serve very hot. This makes an excellent centre to a dish of mutton or veal cutlets. Time To boil beans, 3 to 3^ hours. To simmer puree, 4 to 5 minutes. Sufficient for a dish of 6 or 8 cutlets. No. 135. BECHAMEL SAUCE, Ingredients \ Ib. lean veal, 2 oz. ham, 2 oz. butter, i carrot, i onion, i table- spoonful flour, i pint milk, seasoning pepper and -salt. Method Melt the butter in a small saucepan ; cut the veal, ham, and vegetables into small dice, add them to the butter, and stir them over a gentle fire for 10 minutes, but do not let them brown. Pour in f pint of milk and simmer gently for 45 minutes, then mix the flour smoothly with \ pint of milk and stir into the sauce. Strain all through a fine sieve, and return it to the saucepan. Add a seasoning of pepper and salt, and stir the sauce over the fire until it thickens. Serve as hot as possible. Time To boil sauce, 3 or 4 minutes. Sufficient for i pint sauce. No. 136. BECHAMEL SAUCE (Very Good). Ingredients \ pint veal stock, \ pint cream, i table-spoonful flour, seasoning pepper and salt. Method Mix the flour with sufficient cream to make a thick batter. Put the rest of the cream into a lined saucepan, and heat it to boiling point. Pour it slowly on the batter, stirring all the time. Heat the veal gravy also to boiling point, pour it into the cream, add a seasoning of pepper and salt, return all to the saucepan and boil gently, stirring incessantly until suffi- ciently thickened. Time To boil sauce, about 5 minutes. Sufficient for i pint sauce. No 137. BECHAMEL SAUCE (Maigre). Ingredients 2 oz. butter, i small carrot, i small onion, 2 oz. button mushrooms, i pint milk, i table-spoonful flour, seasoning pepper and salt. Method Melt the butter in a small saucepan, add the carrot and onion, cut into small pieces, and the mushroom buttons. Stir them over the fire with a wooden spoon for 15 minutes, but do not let them brown. Then add | pint of milk, and let them boil gently for 30 minutes. Mix the flour smoothly with \ pint of milk, add to it the sauce, and strain the whole through a fine sieve back into the saucepan. Add a seasoning of pepper and salt, and cook for 3 or 4 minutes, stirring constantly until the sauce is thick and smooth. Serve very hot. r/'w* Altogether, about 50 minutes. Sufficient for i pint sauce. BEEF A LA MODE BEEF (BRAISED) No. 138. BEEF & la MODE. Ingredients 7 or 8 Ibs. rump or flank of beef, 2 oz. butter, i table-spoonful flour, 3 carrots, 2 onions, i sprig parsley and thyme, i quart hot water, seasoning pepper and salt. Method Put the butter and flour into a stew- pan large enough to hold the beef, and stir them over a gentle fire for 3 or 4 minutes. Lay in the beef and brown it carefully on both sides. Then add the water and salt and bring it to the boil, skim it carefully and put in the vegetables, cut into slices, and the seasonings. Boil the beef gently for 4 hours, skimming occasionally and turning it when half done. Serve on a very hot dish, arrange the vegetables neatly round ; skim off as much of the fat as possible, strain part of the gravy over and round the meat, and serve. Time To cook beef, 4 hours. Sufficient for 9 or 10 persons. No. 139. BEEF (Braised). Ingredients 4 or 5 Ibs. ribs of beef, i large carrot, i onion, i turnip, \ tea-spoonful salt, 6 peppercorns, \ blade mace, sufficient cold water to cover the ingredients, i tea-spoonful arrowroot. Method Bone the beef, roll it into a compact round, and tie it securely with tapes. Wash and peel the vegetables and cut them into thin slices. Choose a stew- pan which will take the joint leaving little space to spare. Lay in it half the vegetables, then the meat, and cover it with the rest of the vegetables and the bones of the joint. Add the seasonings, and pour over sufficient cold water to cover the ingredients. Put on the lid of the saucepan and bring it quickly to boiling point, then let it simmer very gently until cooked. Take it out and place on a very hot dish. Strain off ^ a pint of the liquor, and put it in a small clean saucepan. Mix the arrowroot with a table-spoonful of water, and stir this into the hot liquor. Simmer for 2 or 3 minutes until nicely thickened, strain it round the meat, and serve immedi- ately. Some of the slices of carrot and turnip may be arranged round the joint if liked. Time To simmer joint, 3 hours. Sufficient for 5 or 6 persons. No. 140. BEEF (Braised To Serve Cold). Ingredients 4 or 5 Ibs. ribs of beef, i large carrot, i turnip, i onion, | tea-spoonful of salt, 6 peppercorns, | blade of mace, sufficient cold water to cover the in- gredients. Method Bone the beef and roll it into a compact round, using tape in prefer- ence to skewers, which are unsightly and let out the juices of the meat. Wash and peel the vegetables, and cut them into thin slices. Choose a stewpan which will take the joint with but little space to spare, lay half the vegetables in, then the meat, with the rest of the vegetables and the bones of the joint around and over it, add the salt, spices, and sufficient cold water to cover the ingredients. Put on the lid of the saucepan, and bring it quickly to boiling point. Let it simmer as gently as possible until well cooked. When tender take the joint out and put it on a dish with another plate over it, and a heavy weight on top. BEEF, BRISKET OF BEEF (COLLARED) Leave it thus for 2 hours. Mean- while, strain the liquor the meat was boiled in, and reduce it to glaze by recipe No. 590. Brush the liquid glaze over the meat, giving it two or three coats until an even, shining surface is obtained. Allow the glaze to dry, and the meat is then ready for table. It will keep several days in cool weather. Note. Though the addition of cold water in the first instance may appear unscientific, it is not really so, as the vegetables form a sort of case to the meat and preserve its juices, besides communicating their own flavour to the joint. Time To simmer beef, 3 hours. Sitfficientfor 5 or 6 persons. No. 141. BEEF, BRISKET OF (Boiled). Ingredients 7 Ibs. brisket of beef, 4 carrots, 2 onions, i small head celery, i sprig parsley, i sprig thyme, i tea-spoonful salt, i oz. flour, 2 table - spoonfuls mushroom ketchup. Method Lay the beef in a stewpan nearly of its own size; clean the vegetables, cut them into small pieces, and lay them round and on the beef; add the herbs and seasoning, and pour in sufficient cold water to cover the meat. Bring the beef slowly to boiling point, skimming it carefully when necessary, and boil for 4 hours. Strain off a pint of the broth it was cooked in and put it in a fresh saucepan. Mix the flour smoothly with the mushroom ketchup and add them to the boiling broth. Boil the broth for 3 or 4 minutes until it is thick and rich, and add a little browning if it is not a good colour. Take up the beef, drain for a minute, put it on a very hot dish, pour the thickened broth over it, and serve at once. If liked ; some of the vegetables can be arranged round the dish and served with the meat. Time 4 hours. Sufficient for 7 or 8 persons. No. 142. BEEF CAKE. Ingredients i^ Ibs. rump steak, \ Ib. suet, -J- Ib. streaky bacon, \ tea -spoonful dried sweet herbs, seasoning pepper and salt, i egg, | pint brown gravy. Method Remove all skin and fat from the steak and chop it and the suet finely. Mix the seasonings thoroughly with them, beat and strain the egg and stir it into the mixture. Butter a cake tin, line it with the bacon, cut into very thin slices, put in the minced beef, and cover it with the rest of the bacon. Bake in a good but not fierce oven, taking care it should not become dry by cooking too quickly. When done turn it out of the mould and take off the bacon. Have ready \ P int of brown gravy very hot, pour it over the cake and serve. This is an excellent dish served cold without the gravy. Time About \\ hours. Sufficient for 5 or 6 persons. No. 143. BEEF (Collared). Ingredients 7 or 8 Ibs. thin flank or ribs of beef, 6 oz. salt, i oz. saltpetre, 2 oz. sugar, i dessert - spoonful chopped parsley, i tea -spoonful dried sweet herbs, i tea-spoonful salt, 6 crushed pepper- corns, 2 carrots, 2 onions, water. Method Mix together the salt, sugar, and saltpetre, and rub them well into the beef. Put it in a deep dish, and turn BEEF COLLOPS BEEF, FILLET OF ROAST it every day for a week, rubbing it each time. On the eighth day bone it carefully, and sprinkle it over with the mixed parsley, herbs, pepper and salt. Roll the beef up tightly, secure it with tape, and then wrap it round carefully in a cloth. Lay it in a stewpan nearly of its own size ; cut the carrot and onion into small pieces and put them round and on the joint. Pour in sufficient water to cover it, and boil gently for 6 or 7 hours. Lift out the beef, lay it on a strong dish without untying it, put a plate on it with a heavy weight on top, and let it remain until quite cold. Then take it out of the cloth, remove the tapes, put it on a fresh dish, garnish with very fresh parsley, and serve cold. Time To boil beef 6 to 7 hours. Sufficient for 8 or 10 persons. No. I44.-BEEF COLLOPS. Ingredients i Ib. rump steak, seasoning pepper and salt, \ pint water. Method Remove all skin and fat from the steak and mince it finely. Put it in a saucepan with the water and season- ing. Simmer it gently until cooked, and serve in a very hot dish. Time 20 to 30 minutes. Sufficient for 2 or 3 persons. No. 145. BEEF COLLOPS & la FRANCAISE. Ingredients i Ib. rump steak, 2 oz. butter, i oz. flour, \ tea -spoonful dried sweet herbs, seasoning pepper and salt, \ pint water. Method Remove all skin and fat from the steak and mince it finely. Melt the butter in a saucepan, dredge in the flour, and stir them over the fire until they are nicely browned. Then add the minced steak, the seasoning, and water, and stir well over the fire until it begins to boil. Simmer gently for 20 minutes, and serve very hot. Time Altogether, about 35 minutes. Sufficient for 2 or 3 persons. No. 146. BEEF (Curried). Ingredients f Ib. cold beef, i small onion, i small apple, 2 oz. butter, i dessert-spoonful curry powder, i dessert-spoonful flour, \ tea-spoonful salt, \ pint of stock. Method Melt the butter in a small stewpan, cut the onion and apple into small dice and fry them in it. Trim away every particle of skin and fat from the beef and cut it into dice. Add it to the onion and apple, and fry for 2 or 3 minutes. Mix the curry powder and flour smoothly with the stock, and pour this on to the meat ; stew all very gently until the sauce is thick and smooth. Add the salt, stir well, and serve the curry on a very hot dish with a border of rice boiled by Recipe No. 1025 round. When apples cannot be obtained, the juice of i a lemon should be added just before the curry is served. Time To stew meat, 15 to 20 minutes. Sufficient for 4 or 5 persons. No. 147. BEEF, FILLET OF ROAST. Ingredients 3^ Ibs. fillet of beef, dripping for basting. Method Trim the fillet into a nice shape, and tie it round with tape if necessary into a compact little joint. Roast in a moderate oven, basting constantly. Pour off the dripping, sprinkle a little BEEF, FILLET OF BEEF GRAVY 39 salt on the gravy remaining in the tin, and pour on it pint of boiling water. Strain this round the joint, and serve. Time i hour. Sufficient for 5 or 6 persons. No. 148. BEEF, FILLET OF, k la PARISIENNE. Ingredients 2 Ibs. fillet of beef, i pint brown stock, i tea-spoonful arrowroot, i small wine-glass port wine. Method Cut the fillets into rounds measuring about 3 inches each way. Melt the butter in a small stewpan, and brown the pieces of fillet in it for 5 or 6 minutes. Then pour in the stock and simmer them very gently until quite tender. Strain off \ pint of the stock they were cooked in and put it in a fresh saucepan. Mix the arrow- root smoothly with the wine ; stir this into the stock and simmer for 2 or 3 minutes until the sauce thickens. Dish the pieces of fillet neatly in a circle, pour the sauce over them, and serve immediately. Time To simmer fillet, i hour. Sufficient for 5 or 6 persons. No. I49.-BEEF, FRICANDEAU OF. Ingredients i Ib. cold beef, \ Ib. pork sausages, 2 eggs, 2 table - spoonfuls gravy or stock, \ tea -spoonful mixed herbs, \ tea -spoonful very finely - chopped onion, seasoning pepper and salt, 2 oz. butter or refined suet, pint brown gravy. Method Remove all fat, skin, and gristle from the beef and mince it finely. Take the sausages out of their skins, put them with the beef in a basin and mix them well together. Add the onion, herbs, and seasoning. Beat and strain the eggs, and stir them well into the mixture. Add the 2 table- spoonfuls gravy or stock, and stir this well in. Form the fricandeau into the shape of an oval mould, flour the top, and place it in a baking tin with 2 oz. of butter or refined suet. Bake it in a moderate oven, and baste several times. When cooked take it out, absorb any grease on kitchen paper, place it on a hot dish, pour over \ pint of very hot gravy, and serve. Time About \\ hours. Sufficient for 5 or 6 persons. No. iSO.-BEEF GRAVY. Ingredients i Ib. shin of beef, i small carrot, 1 small onion, i sprig parsley and thyme, 6 peppercorns, \ tea-spoonful salt, i^ pints water, i oz. butter, i oz. flour, i table - spoonful mushroom ketchup. Method Melt the butter in a small stewpan, chop the onion and cut the meat into squares, fry these in the butter until they are a light brown, but be careful that the butter does not burn. When they are nicely browned pour off the fat, and add the water and salt. Bring the gravy to boiling point, and skim it carefully, then add the carrot, chopped into small pieces, and the seasonings. Simmer all together for 2 hours, then strain into a clean basin and set it aside to cool. When cold skim off every particle of fat, and put the gravy in a fresh saucepan to become hot. Mix the flour smoothly with the mushroom ketchup, stir this into the boiling gravy, and let the whole simmer for 2 or 3 minutes until sufficiently thickened. Time 2 hours. Sufficient for i pint of gravy. BEEF (HASHED) BEEF KIDNEY No. 151. BEEF (Hashed). Ingredients The remains of a joint of beef, i onion, i carrot, small piece celery, i sprig parsley and thyme, 6 pepper- corns, \ tea-spoonful salt, i pint water, i tea-spoonful arrowroot, i table-spoon- ful mushroom ketchup. Method Cut the meat carefully off the bones, pare off all outside pieces, skin, and fat, and cut the meat into dice. Lay the bones in a stewpan with the trimmings (except the fat) of the joint. Cut up the vegetables, add them with the seasonings to the bones, and cover the whole with cold water. Let them boil gently for i hour, or more if convenient, then strain off the stock and put it in a fresh saucepan. Mix the arrowroot smoothly with the mush- room ketchup, and stir this into the stock. Simmer for 2 or 3 minutes until the sauce is nicely thickened, then lay in the pieces of meat, and let them heat slowly in the sauce. Colour with a little browning if necessary, and serve very hot. Time To boil stock, i to 2 hours. To heat meat, about 20 minutes. Sufficient for 3 or 4 persons. No. 152. BEEF (Hashed Very Good). Ingredients i Ib. cold beef, 2 oz. butter, i small onion, i rasher lean bacon, \ tea-spoon- ful mixed herbs, seasoning pepper and salt, i oz. flour, i table-spoonful mushroom ketchup, small wine-glass claret, \ pint brown stock. MetJiod Remove all the skin, fat, and hard outside pieces from the beef, and cut it into neat slices, or into dice, as pre- ferred. Melt the butter in a small stewpan, cut the bacon and onion into very small pieces, and stir them into the butter. When they are nicely browned add the herbs, pepper, salt, and stock, and boil for 10 minutes. Mix the flour smoothly with the mush- room ketchup and claret, stir this into the boiling stock, and simmer for 3 or 4 minutes until the sauce is nicely thickened. Strain the sauce into a fresh saucepan, put in the meat, and let it heat gently at the side of the stove. Make very hot, but do not allow the sauce to boil for an instant after the meat is added. Time To heat beef, 20 to 30 minutes. Sufficient for 3 or 4 persons. No. 153. BEEF KIDNEY (Fried). Ingredients i beef kidney, 3 oz. butter, i table- spoonful flour, \ tea-spoonful each of mixed herbs, pepper, and salt, \ pint boiling water, i tea-spoonful arrowroot, i table-spoonful cold water, the juice of J a lemon, seasoning pepper and salt. Method Remove the fat and skin from the kidney, and cut it into slices | an inch thick. Mix the flour, herbs, pepper, and salt on a plate, and dip each piece of kidney in the mixture. Melt the butter in a frying-pan, put in the slices of kidney, and fry them a nice clear brown colour, turning them when one side is done. Lift them out with a fork, and put them in a very hot dish. Pour the boiling water into the pan, mix the arrowroot with a table-spoon- ful of cold water, stir it in and boil all up together for 3 or 4 minutes until nicely thickened. Add the lemon juice and a seasoning of pepper and salt. Strain the gravy over the slices of kidney, and serve immediately. Time Fry for 4 minutes on each side. Sufficient for 3 or 4 persons. BEEF KIDNEY BEEF OLIVES No. 154. -BEEF KIDNEY h la FRANCHISE. Ingredients i beef kidney, \ Ib. butter or clarified dripping, i oz. flour, i dessert-spoon- ful chopped parsley, \ tea-spoonful pepper and salt, \ pint stock, i wine- glass of claret or port, i tea-spoonful arrowroot, juice of \ a lemon. Method Prepare and cook the kidney as in preceding recipe Then lift out the slices into a very hot dish. Pour off the fat in the frying-pan, and put in the stock to become hot. Mix the arrowroot smoothly with the wine, stir this into the stock, and boil the whole for 2 or 3 minutes until sufficiently thickened. Add the lemon juice and a little browning if necessary. Strain the gravy over the slices of kidney, and serve at once. Time To fry kidney, 8 minutes. Sufficient for 3 or 4 persons. No. 155. BEEF (Minced). Ingredients f Ib. cold beef, \ pint stock, i oz. flour, i table-spoonful mushroom ketchup, seasoning pepper and salt. Method Remove all skin and fat from the beef and mince it finely. Heat the stock; mix the flour smoothly with the mushroom ketchup, and stir this into the stock. Boil gently for 4 or 5 minutes until the sauce is thick and rich. Put in the beef, let it heat very slowly in the sauce, season with pepper and salt, and serve on a hot dish garnished with fried croutons. Time About 30 minutes. Sttfficient for 5 or 6 persons. No. 156. BEEF (Minced, with Olives). Ingredients | Ib. cold beef, 2 oz. olives, \ pint stock, i tea-spoonful arrowroot, i table-spoonful cold water, seasoning pepper and salt, very small quantity browning. Method Remove all skin and fat from the beef, and cut it into small dice. Put the olives in a saucepan, cover them with cold water, bring them gradu- ally to the boil, and boil them for 15 minutes. Take them out, put them in cold water, and, as soon as they are cold enough to handle, stone them by peeling them round and round until the stone is reached. Divide them into 2 or 3 pieces, and put them into the saucepan with the cold stock, bring it to the boil, and simmer them gently for 10 minutes, then lift out the olives and put them aside with the minced beef. Mix the arrowroot smoothly with a dessert-spoonful of cold water, and stir it into the boiling stock, simmer this until the sauce is nicely thickened, then put in the beef and stoned olives, and let them heat slowly by the side of the fire for about 30 minutes. Stir them well round in the sauce to mix them thoroughly, season with pepper and salt, add a few drops of browning to make the sauce a rich brown colour, and serve on a very hot dish. The sauce must on no account be allowed to boil after the meat is added. Time Altogether, about i hour. Sufficient for 4 or 5 persons. No. 157. BEEF OLIVES. Ingredients i Ib. rump steak, i tea-spoonful dried sweet herbs, \ tea-spoonful salt, 6 crushed peppercorns, \ pint stock, i table-spoonful flour, i table-spoon- ful mushroom ketchup. Method Have the steak cut at least i inch thick. Slice it across the grain into strips about \ an inch thick, and 4 or 5 inches long. Mix the herbs, pepper, BEEF OLIVES BEEF, RIBS OF ROAST and salt together, and dip each piece of beef into them. Roll the slices up tightly and tie each one round with thin tape. Lay the rolls in a stewpan which will just contain them in one layer ; pour on them the stock, and stew them very gently, turning them when half done. When cooked lift them out, take off the tape, lay them in a very hot dish, and cover it over to keep hot. Mix the flour smoothly with the mushroom ketchup, stir this into the gravy and simmer it for 2 or 3 minutes until it is rich and thick. Strain the gravy over the beef olives, and serve at once. Time \\ hours. Sufficient for 4 or 5 persons. No. 158. -BEEF OLIVES (Made with Cold Meat). Ingredients 7 or 8 slices of cold beef, i tea- spoonful dried sweet herbs, i tea- spoonful chopped parsley, i tea-spoon- ful finely-chopped onion, seasoning pepper and salt, J pint stock, i dessert- spoonful flour, i table-spoonful mush- room ketchup. Method Mix the herbs, chopped parsley, and onion together, with a seasoning of pepper and salt, and sprinkle each slice of meat with some of the mixture. Roll the slices up neatly and tie them with thin tape ; lay them in a small stewpan and pour the stock on them. Simmer them very gently for i hour, then take them out, take off the tapes, and lay them in a hot dish, which cover and keep hot. Mix the flour smoothly with the mushroom ketchup, stir this into the gravy in the stewpan, and boil it for 2 or 3 minutes until the gravy is rich and thick. Strain through a fine sieve over and round the olives, and serve at once. Time i hour. Sufficient for 3 or 4 persons. No. I59.-BEEF, RIBS OF ROAST. Ingredients 7 or 8 Ibs. ribs of beef, dripping for basting. Method Choose Scotch beef if possible, and let the meat be well hung. Put the meat in front of a nice clear fire, or in a good oven. Cook quickly for 15 minutes, then move it a little farther away, and let it become thoroughly done throughout. Baste continually the whole time. Take it up, put it on a hot dish, and cover over. Pour the fat from the dripping-pan, sprinkle a little salt, and pour about \ pint of boiling water into it. Strain this round the meat, and serve garnished with scraped horse-radish. Horse-radish sauce and Yorkshire pudding should be served with this dish. Time For this joint, 2 hours, for each additional pound allow another 15 minutes. Sufficient for 7 or 8 persons. No. 160. BEEF, RIBS OF ROAST (Rolled). Ingredients 5 or 6 Ibs. ribs of beef, dripping for basting. Method Bone the meat and roll it round tightly. Secure it with tapes, and cook it carefully so that it is thoroughly done throughout. Hang it up in front of a clear fire or bake in a good oven. Baste it continually the whole time. Serve garnished with horse-radish, and strain the gravy into the dish, as in preceding recipe. Send horse-radish sauce and York- shire pudding to table, if liked. The bones will make excellent stock if used immediately. Time if hours. Sufficient for 6 or 7 persons. BEEF ROLL BEEF, SIRLOIN OF ROAST 43 No. 161. BEEF ROLL. Ingredients i A- Ibs. rump steak, \ Ib. streaky bacon, \ tea-spoonful mixed herbs, seasoning pepper and salt, i egg, i Ib. flour, water, \ pint brown gravy. Method Mince the steak and bacon finely, put them in a basin with the herbs and seasoning and add the egg, which should be beaten and strained. Mix all together and make it into a thick roll. Wrap it round in thickly-buttered paper. Mix the flour with sufficient water to make a stiff paste, roll it out of sufficient size to enclose the meat, fasten the edges together with a little water, and bake in a moderate oven. When cooked remove the paste and buttered paper ; have ready the gravy, very hot, pour it over the meat, and serve immediately. Time 2 hours. Sufficient for 5 or 6 persons. No. 162. BEEF, ROUND OF (Boiled). Ingredients 12 Ibs. silver side, 5 or 6 carrots, sufficient water to cover the joint. Method The beef should be lightly salted for a few days. Skewer the joint into a good shape and secure it with tapes. Lay it in a stewpan nearly of its own size, pour sufficient very hot water on it to cover it, and bring it quickly to boiling point. Boil gently for about 3^ to 4 hours. An hour before serving put in the carrots, which must be sliced and stamped out with a vegetable cutter. Dish the beef on a hot dish, arrange the pieces of carrot neatly round, pour over about f pint of the liquor the meat was boiled in, and serve. Time From 3! to 4 hours. Sufficient for 10 or 12 persons. No. 163. BEEF SAUSAGES. Ingredients i Ib. lean beef, J Ib. suet, i tea- spoonful salt, tea-spoonful ground black pepper, tea-spoonful mixed sweet herbs. Method Mince the beef and suet finely, mix the seasonings with them, form the sausage meat into small rolls, brush them over with beaten egg and cover with fine breadcrumbs. Arrange them in a frying-basket ; plunge this into plenty of boiling fat, and fry the sausages a nice brown colour. Drain on kitchen paper and serve. Time To fry, about 7 or 8 minutes. Sufficient for 8 sausages. No. 164. BEEF, SIRLOIN OF ROAST. Ingredients 8 or 10 Ibs. sirloin, dripping for basting. Method Choose the middle of a sirloin, with as much undercut as possible. Roast it before a nice clear fire, or in a good oven. Cook it quickly for 15 minutes, then move it a little farther away, and let it become thoroughly done without risk of burning. Baste it continually the whole time. Put the joint on a hot dish, and cover it over. Strain off the dripping, put a little salt in the bottom of the pan, and pour on it \ pint of boiling water. Strain this round the meat, garnish with scraped horse-radish, and serve with horse- radish sauce and Yorkshire pudding handed round. Time 2 to 2\ hours. Sufficient for 9 or 10 persons. 44 BEEF, SMALL SIRLOIN OF BEEF STEAKS No. 165. BEEF, SMALL SIRLOIN OF. Ingredients 5 or 6 Ibs. Scotch beef, dripping for basting. Method Choose the middle of a sirloin of very small Scotch beef, with as much undercut as possible. It is not advis- able to have such a small joint off a large ox, as the result would be principally bone and tail. Cook it carefully, as in preceding recipe, and it will be found an advantageous joint of delicious flavour. Time ij to if hours. Sufficient for 4 persons. No. 166. BEEF STEAK (Grilled). Ingredients i-| Ibs. rump steak. Method Have the steaks cut about f inch thick : beat them well with a cutlet-bat if they are not well hung and tender. Let there be a very clear fire, put down the gridiron for a minute or two to warm it. Rub the bars with a piece of fresh suet, and lay in the steaks. Grill them for about 14 minutes, turn- ing them when half done. Dish the steaks on a very hot dish, and send to table instantly. Chipped potatoes should be served with this dish. Time About 14 minutes. Sufficient for 3 or 4 persons. No. 167 -BEEF STEAK (Fried). Ingredients 1 1 Ibs. rump steak, i dessert-spoon- ful flour, \ tea-spoonful salt, a pinch pepper, 3 oz. butter, i oz. flour, \ pint stock, i dessert-spoonful mush- room ketchup. Method Melt 2 oz. of the butter in a frying- pan. Have the steaks cut about f inch thick, sprinkle them with flour, pepper, and salt, and fry them for 7 minutes on each side. Lift them out on to a very hot dish and keep them hot. Pour off all the fat, melt the re- maining piece of butter in the hot frying-pan, dredge in the flour, and brown them for 3 minutes ; pour in the stock, which should be boiling, and add the mushroom ketchup. Boil the sauce for 2 or 3 minutes, then strain through a fine sieve, pour round the steaks, and serve at once. Time Altogether, about 20 minutes. Sufficient for 3 or 4 persons. No. I68.-BEEF STEAKS a la FRANAISE. Ingredients i Ib. rump steak, 2 oz. butter, i dessert-spoonful chopped parsley, \ tea-spoonful salt, the juice of J a lemon, small pinch cayenne. Method Put the butter in a small basin, and mix with it the parsley, which must be finely chopped, and the lemon juice, salt, and cayenne. Broil the steak over a clear fire. Make a dish very hot, turn into it the butter, etc., on this lay the steak, and send to table im- mediately. Chipped potatoes should be served with this dish. Time To broil steak, 14 minutes. Sufficient for 2 or 3 persons. No. 169. BEEF STEAKS a la FRANAISE (Another Recipe). Ingredients i Ib. fillet of beef, 2 oz. butter, i dessert-spoonful chopped parsley, | tea-spoonful salt, the juice of \ a lemon, small pinch cayenne. BEEF STEAK AND KIDNEY PIE BEEF STEAK PUDDING 45 Method Cut the fillet into small rounds about 2\ inches in diameter. Beat them well, and sprinkle with pepper and salt. Broil them over a clear fire. Mix the butter and parsley in a small basin with the lemon juice, cayenne, and salt. Make a dish very hot, divide the butter into as many pieces as there are steaks, put them in t