Mfi
Cookeing
Book
Cornell University Library
TX 717.3.G55
The Glasgow cookery book /
3 1924 000 657 647
HOTEL ADMINISTRATION
LIBRARY
AT CORNELL UNIVERSITY
THE GIFT OF
Mr, & Mrs. Carl A. Rietz
DATE DUE
mm:
m^
PRINTED IN U.S A.
Cornell University
Library
The original of tliis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924000657647
THE
®la0g0to ffioakerg ^nok
ISSUED BY
The Glasgow and West of Scotland College
of Domestie Seienee (Incorporated)
FOR USE IN
THE COLLEGE.
Price 5/- Nett.
Per Post 5/6 .
I
■HOTEL ADMINISHATION
LIBRARY
PRINTED BY N. ADSHEAD & SON,
34-36 CADOGAN STREET,
GLASGOW.
/3f90
The Glasgow and West of Scotland College
of Domestic Science (Incorporated).
The Subjects taught are: — Cookebt, Lackdbt Work,
HoDSEwiPEKT, Dressmaking, Needlework, Millinery,
Sick Nursing, Hygiene, Book-Keeping, Upholstery,
DiEa?ETics, Electricity.
Students are received for any number of lessons or
courses, and may be boarded at the Hostel.
Teachers are trained for the following Diplomas:—
1. Cooking, Laundry Work, and Housewifery (in
eluding such Needlework as pertains thereto).
2. Dressmaking, Needlework, and Millinery.
3. Cookery, Laundrywork, Housewifery, Dress
MAKING and Needlework.
The Diplomas granted are recognised by the
Board of Education.
Sister Tutor's and Dietitian's Courses
(Diploma and Certificate).
Certificate Courses are held for Lady Housewives, Lady
Housekeepers, Cooks, Laundresses, Dressmakers, etc.
Medal Courses for Cordon Bleu and Needlecraft.
Prospectus giving full details as to days, hours, and
fees of Classes, and all particulars, may be had on
application.
All communications to be addressed to the Principal.
Packets and Books of Printed Recipes for Sale
at the College, Park Drive, C.3.
PREFACE.
nr"HIS book has been compiled specially for
the use of students in training.
The Eecipes are those which have been
successfully used for many years, and have been
proved therefore to be essentially practical.
This, the fourteenth edition of the Glasgow
Cookery Book, has been carefully revised and
very considerably enlarged.
CONTENTS.
PAOK
Approximate Quantities .
10
Handy Measures .
n
Notes on Scullery Work .
12
Soups . . . . "
21
rish ....
49
Meat ....
72
Game ....
, 134
Vegetables, Salads and Dressings
138
Hot Puddings
169
Cold Sweets
202
Ices ....
217
Savouries ....
221
Sauces, Forcemeats and Batters
237
Baking ....
255
Pastry ....
301
Bottling, Pickling and Preserving
305
Invalid Cookery
325
Simple Confectionery
334
Miscellaneous
341
Index ....
359
Illustrations —
Plate 1 — Diagrams of Animals
72
Plate 2 — Diagram of Ox
88
Plate 3 — Diagram of Cuts of Beef
(1)
112
Plate 4— Diagram o£ Cuts of Beef
(2)
120
Glasgow and West of Scotland College
of Domestic Science (incorporated),
PARK DRIVE, GLASGOW, C.3.
PACKETS OF
HIGH-CLASS AND HOUSEHOLD RECIPES.
Nos. 1,2, 4,. 5, 6,
PRICE FOURPENCE EACH.
The Packets contain a large variety of useful Eecipes for
Entrees, Savouries, Breakfast Dishes, Soups, Cold Meat, Cookery,
Puddings and Sweets, Sick-Room Cookery, Sauces, &c.
30 or more Recipes in each Packet.
THE GLASGOW COOKERY BOOK.
Price S/- nett.
This book has been compiled specially for the use of Students
in Training as Teachers of Cookery at this College.
The Eecipes are those which have been successfully used
for many years, and have been proved - therefore to be
essentially practical.
PLAIN COOKERY RECIPES.
Price TWO PENCE each, or 1/9 per dozen; Postage extra.
This simple Manual is primarily intended to aid the teaching
of Cookery in Board and Elementary Schools.
APPROXIMATE QUANTITIES.
Food.
Soup.
Fish.
Oysters,
1 Lobster,
1 Crab,
Meat.
Cutlets,
Fillets,
Croquettes,
Patties,
1 Sweetbread,
1 Chicken,
' 1 Turkey,
1 Babbit,
1 Hare,
1 Ox Tongue,
Tart or Pudding.
1 lb. Fruit, 6 ozs.\
Flour for Pastry, -/
Pie or Pudding.
1 lb. Meat, 8 ozs. Flour \
for Pastry, - -J
Suet Pudding.
i lb. Flour, or its\
equivalent, - i
Cake Mixture Pudding.
Number op Persons.
i pint to each person and i pint over.
When a number of Courses are to
be served it is only necessary to
allow 1 gill of Soup to eaqh
person and 2 to 3 gills over.
4 to 6 ozs. to each person.
4 to 6 to each person.
3 to 4 persons.
3 to 4 persons.
4 to 6 ozs. to each person.
~ 3 to every 2 persons.
3 to every 2 persons.
3 to every 2 persons.
3 to every 2 persons.
1 to 2 persons.
4 to 6 persons.
12 to 15 persons.
6 to 7 persons.
8 to 10 persons. -
8 to 10 persons.
4 to 5 persons.
4 to 5- persons.
5 to 6 persons.
4 ozs. Flour, 4 ozs.\
Bitter, etc., -/
5 to 6 persons.
Milk Puddings.
1 pint milk.
Souffles — as given in \
Recipes, - - /
1 qrt. Jelly or Cream,
3 to 4 persons.
4 to 5 persons.
5 to 6 persons.
Savouries or Hors
d'Oeuvres.
1 to each person.
Scones.
i lb. Flour,
Will make 8 good-sized Scones
(2 rounds cut in four).
Buns. .
4 lb. Flour,
Will make 10 to 12 large or 14 small.
HANDY MEASURES.
1 small teaeupful Flour,
about i lb
1 „ „ Soft Sugar,
i lb
1 „ „ Baw Sugar,
-
6 oz
1 „ „ Sifted Sugar,
6 oz
1 „ „ Grated Cheese,
-
3 oz
1 „ „ Breadcrumbs,
2 oz
1 rounded table-spoonful Flour,
1 oz
1 dessert-spoonful Butter,
1 oz
i teaspoonful Ginger,
i oz
Half a pint' Liquid is about 1 breakfast-
cupful.
N.B. — All Measures of Liquid used in the Bedpes are the
English Imperial Pint.
12 EOUSEEOLD COOKEMY.
Notes on Scullery Work.
The aim to keep in mind is to clean the utensil without
injuring the material of which it is made. Orderliness in
washing-up and cleaning is quite as esseuitial as method
in cookins;.
WASHING-UP.
V
- - Preparation.
1. Remove all scraps of food from dishes and plates.
2. Empty contents of jugs, cups, and basins.
3. Place knives and forks into jug with hot water up to
bolster.
4. Arrange all in order.
5. Pans used for greasy food, fill with water and bring
to boiling point.
6. Pans used for starchy food, soak in cold water.
Washing-up.
1. Wash in very hot water, with a little soap, using a
netted dish-cloth.
2. "Wash cleanest first.
3. Allow to drain.
4. Dry with clean dish towel.
Notes.— \. Never pour water over dishes; always place
dishes in the water. 2. If many dishes are being washed,
renew the water frequently.
HOUSEHOLD COOKEBY. 13
GLASS.
1. Wash in warm water and little soap, using brush, if
necessary.
2. Rinse in warm, blue water.
3. Drain.
4. Dry and polish.
A little laundry blue in the water helps to make the
glass clear and sparkling.
CHINA.
Avoid use of soda, as it destroys gilt aad colour.
After washing-up wash out all dish-cloths and drying
towels in hot, soapy water, rinse in boiling water,
and hang out in the open air, if possible, to dry. The
dish-cloths must be boiled every day after the principal
washing-up.
Scrub all bowls (inside and outside), rinse, and dry;
scrub the surround, and clean the sink; place in a lump
of soda oyer the drainer, and pour boiling water down the
pipe and overflow holes, then flush with hot and tlien
cold water.
SCOURING MIXTURES.
Moist: — 1 lb. soft Soap, 1 lb. Calais Sand, 1 lb. Whiting,
1 quart Water.
Put all in an old pan, stir well, and boil for one hour.
Store in jars.
Dry: — i lb. Hudson's Dry Soap, i lb. Silver Sand,
J lb. Whiting.
Mix together, pass through a wire sieve, store in a tin.
IRON SAUCEPANS.
1. Scrape out all contents.
2. Fill with water, to which add a small piece of soda,
and bring to boiling point.
14 ^ BOVSEEOLD COOKEBT.
3. Clean thoroughly, scoTuing with pan brush and
scouring mixture, both inside and out.
4. Rinse in hot water.
5. Dry well with dish-eloth.
6. Stand on rack upside down, to dry.
Note. — If used for starchy food, soak in cold water.
FRYING PANS, ROASTING AND DRIPPING
PANS.
1. Remove as much grease as possible by.means of paper,
and then treat as iron saucepans. ^
Dutch ovens in the same way, but polish outside with
whiting.
GRIDIRONS.
1. Remove all grease by rubbing with paper.
2. Wash in very hot water and soda.
3. Rinse in hot water.
4.- Dry with dish-cloth and then dry on rack.
ENAMEL PANS.
1. Scrape out all contents.
2. Fill with water and boil.
3. Clean thoroughly, rubbing with coarse salt and finely-
powdered egg-shell or fine scouring misiture. Rinse in hot
water™- Dry thoroughly.
TINS.
Saucepan Lids.
1. Wash in hot water to remove any food.
2. Scour with scouring mixture, inside only.
3. Rinse in hot water.
4. Dry thoroughly.
5. Apply a little dry whiting on a rubber on the outside
only, and polish.
ROUSEHOLD COOKEBY. 15
Patty-tins, Bread and Cake Tins.
1. Wipe inside and out with soft paper while still hot.
2. Wash out periodically and dry very thoroughly.
Feuicy Moulds, Jelly Moulds.
Wash well and dry, polish outside only with dry whiting,
and polish well.
ALUMINIUM.
Wash in hot water; scour, if necessary; rinse in hot
water, dry well, rub up.
Some aluminium pans require the outside only cleaned
with, whiting. Avoid use of soda, as it discolours.
OMELET PANS.
These should be very occasionally washed. While still
warm after use, rub till clean with soft paper.
The outsides must be kept bright, and cleaned according
to the metal of which they are made.
TO CLEAN STEEL.
1. Remove rust by rubbing with cloth dipped in parafSn
or turpentine.
2. Rub with fine ash, moistened with water. If very
dirty, rub with bathbrick and paraffin, using scouring
flannel or coarse rubber.
3. Rub off with coarse duster.
4. Polish with soft rubber or pad of velvet.
STEEL KNIVES AND FORKS.
Steep in hot water up to the bolster.
Avoid putting the knives into hot water, as the cement
of handle would be softened. Wash the knives, holding
one at a time in the hand. Do not put the handles in
16 SOUSEBOLD COOKESY.
water. Wipe the handles and wash the blades with the
sharp part of the blade away from the cloth, so that
neither cloth nor fingers are cut. Wash the prongs -of
forks well. Dry at once. Remove any stains with a
piece of raw potaito peeling; wipe dry before polishing.
To Clean. — Rub the^ blade lightly, backwards and for-
wards, on a board sprinkled with powdered bathbrick.
Use a cork dipped in the powder for back of blade and
for the forks; and for cleaning in between the prongs of
forks, use a wooden skewer in an old glove finger dipged
in the powder.
Be careful to remove all, powder from blade and fork,
and dust the handles carefully.
N£. — To remove the smell of onions, wash in cold water
first or plunge into the earth.
PLATED SPOONS AND FORKS.
1. Apply a paste of whiting and water with a few drops
methylated spirits.
2. Apply with soft rubber, rubbing between thumb and
fingers.
3. Allow to dry.
4. Wash in hot, soapy wat^r.
5. Rinse in boiling wateiv
6. Dry, and polish with leather and brush.
TO CLEAN GALVANISED ZINC.
Pails, Baths, and Sinks.
1. Wash.
2. Scour well, using coarse rubber, with powdered bath-
brick and paraffin, or fine ash and paraffin.
3. Wash in hot water and a little soda, to remove greasy
dirt, using a scrubbing brush, if necessary.
4. Dry thoroughly.
5. Polish with dry bathbrick or fine emery paper.
B0U8EE0LD COOKERY. 17
Mincing Machine.
1. Unscrew the machine.
2. Remove any food left on choppers.
3. Wash in very hot water and soda.
4. Rinse in hot water.
5. Wipe as dry as possible.
6. Leave in warm place till perfectly dry. Screw up
all parts.
TO CLEAN BRASS, COPPER, ZINC, PEWTER,
STEEL, AND WHITE METAL.
Brass Polish: — 2d. tin of Globe poUsh, J pint Aaunoma,
i pint Paraffin, J pint Turpentine.
Put all together into a bottle, cork and label. Shake
well;- wUl be ready for use in three days.
If necessary, wash in hot water with some soft soap,
rinse and dry well. Apply some good polishing mixture
on a piece of coarse rubber. Bub thoroughly, using a
, wooden skewer covered with the finger of an old chamois
glove for comers and rims, rub off the metal polish, polish
finally with soft duster or selvyt.
Lacquered Brass.
When new, all that is necessary is a thorough polishing
with selvyt or wash leather, but when the lacquer is
shabby wash in hot water, using a soft brush and soft
soap, rinse, dry and polish well with selvyt and brush.
Benares Ware and Enamelled Brass.
Wash in hot water, using a stiff brush dipped in soft
soap and then in whiting, rinse in hot water and dry at
once, polish with selvyt and brush.
Never use any brass polish for this carved brass.
18 HOUSEHOLD COOKEBT.
THE CLEANING OF ANY BRASS OR
COPPER ARTICLE USED FOR FOOD.
Always thoroughly wash with boiling water after using
any strong cleaning mixture and polish up well. The
tinned lining of copper pans is best cleaned by rubbing
with a scouring mixture and then washing in boiling water.
Copper or brass kettles must be cleaned out weekly by
pouring boiling water over a tiny piece of soda; this
removes any sediment from the inside. Rinse and dry
thoroughly inside.
When cleaning brass knobs, knockers, taps and handles,
care must be taken .to protect the surroundings of paper,
paint or polish.
A hole corresponding to the size and shape of the brass
may be cut out of a piece of cardboard, which is then used
to cover the part to be protected.
All small nuts and screws of handles of detachable parts
must be carefully watched, as they are easily lost.
WHITE METAL, BRITANNIA METAL,
AND PEWTER.
If neglected, rub with a paste made of powdered rotten-
stone and linseed oU, wash, dry and polish or apply paste
of whiting and water if used for food, wash.
TO CLEAN WOOD.
Remove any food by scraping with back of knife;
remove any vegetable stains by washing with cold water
and rubbing with coarse salt and vegetable acid (as vinegar
or lemon), wash ofE with cold water and scrub. Repeat if
necessary.
To remove grease. — Spread with a paste of Fuller's earth
or whiting mixed with warm water, and leave 24 h6urs.
Scrape off and scrub in usual way.
HOUSEHOLD COOKEBY. 19
Wash the wood with flannel cloth and warm water,
scrub with coarse scrubbing brush and a very little soap
or scouring mixture, or sand or bath brick, scrubbing the
way of the grain of the wood. Wash off the soap, rinse
very thoroughly with warm then cold water, dry with
tightly-wrung cloth and stand in open air, or near open
window. Avoid too much soap, soda, or hot water, as
these all discolour the wood; also avoid drying by great-
heat, which warps the wood. Rinse the scrubbing brush
out under the hot water tap, and leave hung up in
airy place.
SIEVES.
Wire.
1. Remove any food, using a brush or skewer.
2. Rinse thoroughly under cold water tap.
3. Wash in warm soapy water.
4. Scrub the wood.
5. Rinse well in warm then in cold water.
6. Shake as dry as possible and dry with cloth.
7. Dry in current of air.
Hair.
1. Remove any food, using a spoon.
Wash as wire sieves. Avoid the use of soda, or the hair
becomes brittle.
PASTRY BRUSHES.
1. If used for e^, rinse ofiE with cold water.
2. If greasy, wash in warm soapy water and rinse
thoroughly.
3. Scrub handles, unless varnished.
4. Roll handles between palms of hands to make the
bristles stand out separately.
5. Dry in current of air.
20 HOUSEHOLD C00KEB7.
FLANNEL OR FELT JELLY BAGS.
1. Remove contents, and scrape off any clinging with the
aid of a metal spoon.
2. Wash very thoroughly with warm water, using
no soap.
3. Rinse and squeeze as dry as possible.
4. Dry quickly.
5. Be sure that the bag is perfectly dry before laying
aside, else it will mildew.
TAMMY CLOTHS.
1. These are generally greasy after use, so wash them in
warm water to which a little soap or soda has been added.
2. Rinse very thoroughly.
3. Wring and dry out of doors if possible.
FORCING BAGS.
1. Scrape off with a spoon any contents sticking.
2. Wash thoroughly in hot water to which a little soda
has been added. '
3. Rinse well and wring.
4. Dry.
Note. — Occasionally' these bags should be boiled in soapy
water to keep them a good colour. If the bags are made
of macintosh, be careful to use tepid water only, or the
solution fixing the join wiE melt.
PUDDING CLOTHS.
1. Scrape off any mixture, using the back of a knife or
spoon.
2. Wash in hot water in which a little soda is dissolved.
Boa.
3. Rinse thoroughly wring and dry.
4. If possible, bleach frequently, as these cloths become
very much stained.
Household Cookery.
SOUPS.
GENERAL RULES FOR STOCK MAKING.
1. If no stock pot use a strong pan -with a tight-
fitting lid.
2. Wash and scrape bones.
3. Remove fat, wipe, and cut meat in small pieces.
4. Put in cold water, with a little salt (1 dessertspoonful
to one gallon).
5. Bring slowly to boiling point.
6. Boil bonestock 9 hours.
7. Simmer meatstock 5 hours.
8. Add vegetables cut in large pieces li hours before
straining.
9. Strain.
10.1 Removie fat before using.
N.B. — Meat amd bones may be used again with fresh
vegetajbles.
GENERAL RULES FOR SOUP MAKING.
1. Use strong pan with tight-fitting lid.
2. Expose as much . surface of meat and bones to water
3. Cook with seasoning.
• 4. Bring slowly to boiling point.
22 HOUSEHOLD COOKEBY — SOUPS.
5. Cook slowly.
6. Serve very hot and free from guease.
N.B. — Toasted or fried bread (croutons) is served with
all vegetable purees or meat soups which have no other
garnish.
BONE STOCK.
Use raw or cooked bones. If raw, wash well. Put
on in a pan, cover well with water, add a pinch of salt,
bring to bodling point, simmer steadily for 9 hours. If
liked the stock may be flavoured or browned. To each
quart of stock add 1 fried onion; i carrot, J tiimip,
1 sprig of parsley, 1 sprig of thyme. Add these about
li hours before straining. Simmer until nicely flavoured.
For lightly-coloured stock do not fry onion. Strain
end use.
N.B. — Second or even third stock may be made by
reboiling the bones with more water; these should not be
thrown out until perfectly dry and perforated; fresh
vegetables must be used if it is desired flavoured.
FISH STOCK.
INGREDIENTS.
Fi£h TrimmingB or a Cod's 2 qts. cold Water.
Head. 6 Peppercorns.
1 Onion. Salt.
1 stick Celery. 1 slice Bread.
Thoroughly cleanse the trimmings. Put into a
saucepan with water and salt. Bring slowly to boiling
point, add celery, onion and peppercorns. Simmer for
one hour; strain.
This stock can be used for fish soups or sauces.
BOUSEEOLD COOKEBY — SOUPS. 23
PLAIN FISH SOUP.
INGEEDIENTS.
1 quart of Fish Stock. 1 table-spoonful of chopped
1 oz. Margaiine. Parsley.
2i ozs. Flour. Pepper.
} pint Milk. Salt, if necessary.
Melt the margarine, add the flour, cook well for a few
miuTites, add stock gradually and seasoning, stir till boiling ;
boil well, add milk and any pieces of fish from the ood'a
hiead, pour into the heated tureen in which the parsley
has been put.
AVERAGE PROPORTIONS FOR
VEGETABLE SOUPS.
1. Fresh Watery Vegetables. — e.g., Vegetable
Marrow.
2 lbs. vegetables.
One quart liquid.
Two table-spoonfuls farinaceous substance.
2. Dried Vegetables.— e.p., Peas, Beans, Lentils.
4 to 6 ozs. vegetables.
1 quant liquid.
3. Fresh Starchy' Vegetables. — e.g., Potatoes.
1 lb. vegetables.
1 quart liquid.
1 table-spoonful farinaceous substance, e.g., tapioca.
N.B.—Fiom above proportions any kind of soup may be
made, vegetables being prepared according to their kind.
Soups from Watery Vegetables. — e.g.,
Vegetable Marrow, Cabbage, Sprouts, Onion, Tomato.
Flavourings suitable — Onion, peppercorns, sugar, ham
rind, etc.
24 EOUSEEOLD COOKEBY — SOUPS.
• VEGETABLE MARROW SOUP.
• INGEEDIENTS.
2 lbs. Vegetable Marrow Some toasted Biead.
(after preparing). 2 pints Water.
1 large Onion. i pint Milk.
2 ozB. Butter or Dripping. 2 table-spoonfuls Flour.
1 teaspoonful "Sugar. Salt and Pepper.
Prepare the marroW;^ and cut into small pieces. Slice
the onion finely. ^Melt the butter or dripping, add
marrow and onion, and cook very gently for about 20
minutes; add the sugar and seasoning and water,
bring to boiling point, and simmer until all is
tender. Blend flour and milk. Add soup to it, return
to the pan, bring to boiling point, stirring all the time.
Cook three minutes and the soup is ready. '
■v-
N.B. — This, soup is much improved by sieving, in which
case the thickening is added afterwards.
Less Watery Vegetables.
Carrot, Beetroot, Turnip, Celery, &c.
Same flavourings as above, with exception of sugar.
N.B. — Sajfie proportions are used, with exception of
thickening material, of which only one table-spoonful to
one quart is required.
CARROT SOUP.
INGREDIENTS.
2 lbs. Carrots. 2 pints Stock.
Little Ham.. Sprig Parsley.
Small Onion. J pint Milk,
i oz. Margarine. 1 oz. Flour.
Grate "the carrots, diop the iiam and onion, place in
pan with margarine. Cook gently 20 minutes, add
stock, seasoning and parsley. Simmer gently one hour,
HOUSEBOLD COOKEBY — SOUPS. 25
TMeken by blending flour and milk, add some soup to
this, return to pan. Stir till boiling, boil for few
ininutes; serve.
Dried Vegetables.
Lentils, Peas, Beans.
Flavourings suitable — Onion, bacon rind, fresh vegetables,
salt, pepper, sprig thyme and parsley, mint and sugar
for peas.
LENTIL SOUP.
INGREDIENTS.
4 to 6 ozs. Red Lentils. 1 oz. Dripping.
1 quart Water. 2 large Fota4;oeg.
Piece Turnip. Salt and Pepper.
Piece Carrot. A Ham Bone.
1 Onion.
Wash the lentils and "drain, place in pan with the
melted dripping and add the fresh vegetables cut in
dice. Cook gently with lid on 20 minutes, add water,
ham bone, bring to boiling point, simmer gently, stir-
ring frequently, season immediately lentils are tender.
Continue cooking in all 2 to 3 hours ; serve.
Starchy Vegetables.
Potatoes, Artichoke (Jerusalem).
Flavourings suitable — Onion, salt, pepper, tind leeks.
POTATO SOUP.
INGBEDIBNTS.
5 or 6 large Potatoes. 2 pints Water or Stock.
1 large Onion. 1 table-spoonful Tapioca.
1 or 1 Leeks. i pint Milk.
1 oz. Dripping. Salt and Pepper.
Melt the dripping in a pan. Prepare the onion and
le6ks and cut in small pieces; sweat in fat, being care-
ful not to discolour; now add the thinly-sliced potatoes
26 HOUSEHOLD COOKEBT — SOUPS.
and the stock and seasoning. Simmer gently for two hours.
Wash tapioca, mix with little water, add to the soup
and boil till clear. Break down any large pieces of
potato with a wooden spoon. Just before serving add
milk. Serve in a hot soup tureen and send to table
very hot.
N.B. — The above may be termed Milk Soup if less
water and more milk be used.
UNCLASSIFIED or NONDESCRIPT SOUPS.
WHITE VEGETABLE SOUP.
INGEBDIENTS.
2 lbs. Vegetables — Potatoes, 1 table-apoonful fine Sago.
Onions, Carrot, Turnip. Salt and Pepper.
1 oz. Dripping or Margarine. 3 pints Water.
1 table-apoonful chopped i pint Milk.
Parsley.
Prepare carrot, turnip, onion, and potatoes, and cut
them into very fine dice. Melt dripping. Place in
vegetables and sweat for about 20 minutes. Then add
water and seasoning and- bring to boiling point. Simmer
until the vegetables are tender, 2 hours. Then wash sago,
inix with little water, -add and simmer until the sago is
clear and transparent (about 20 minutes). Add milk,
reheat. Place the parsley which has been chopped in
tureen and add soup.
N^. — ^A nicer soup is obtained by sieving the soup before
adding the sago.
BROWN VEGETABLE SOUP.
Made as above, with exception that vegetables are fried
till light brown, and milk may be omitted; thickening
may be flour or sago.
HOUSEHOLD COOKEBY — SOUPS. 27
MEAT SOUPS.
Average Proportions for Meat Soups.
INGREDIENTS.
1 lb. Meat (including Bone), li ozs. Farinaceous (if Soup
1 quart Liquid. is thickened).
BROWN SOUP.
INGEBDIENTS.
1 lb. Shin of Beef. Salt and Pepper.
1 small Carrot. Sweet Herbs.
1 Onion. 1 qu^rt cold Water.
A small piece of Turnip. IJ ozs. thickening material.
1 oz. Dripping.
Cut the meat into small pieces; peel and slice the
onion ; wash and scrape the carrot, peel the turnip, and cut
both into long strips. Heat the dripping in the pot; when
quite hot, brown onion in it; make it a deep brown; then
pour off dripping, add meat cut up, water and seasoning;
bring to boiling point, add vegetables and herbs tied in
muslin; simmer for two hours, skim well. Remove herbs
and thicken; serve.
MOCK KIDNEY SOUP.
I INGREDIENTS.
i lb. Liver. i Turnip. ,
2 pints Bone Stock or Water. Parsley.
1 table-spoonful Dripping. Flour in proportion of J
Seasoning. table-spoonful to each pint
1 Onion of Soup.
i Carrot. •
Wash and cut up the liver in small pieces, and fry a
good rich brown colour in dripping. Cut the onion in
rings and fry also; add stock and bring to boiling
point; add vegetables and seasoning to the soup; bring
to boiling point, and simmer one hour; remove
vegetables, thicken soup, or the liver and vegetables may
be passed through a sieve and no thickening added.
28 HOUSEHOLD CQOKEST — SOUPS.
MELT SOUP.
INGREDIENTS.
2 Sheep or 1 Oi Melt. 1 Carrot.
1 quart Stock or Water. Salt and Pepper.
1 Onion. li taWe-spoonfula Sago.
2 Caoves.
Wash the melt, cut into small pieces, put in a pan with
the water and salt. Bring slowly to boiling point, remove
scum. Add vegetables; simmer about two hours. Strain;
return to pan. Wash sago, mix with tittle water, add,
boil till clear; season again, if necessary, and serve.
PLUCK SOUP.
INGEEDIENTS.
1 Sheep's Pluck (lay aside 3 ozs. Eice.
liver for frying). Salt and Pepper.
2 ^quarts Water. 2 table-spoonfula chopped
3 Onions. Parsley.
Wash the pluck well, soak in salted water for one
hour. Remove and wash thoroughly, place in pan with
the water and seasoning; bring to boiling point, add
onion cut up finely, cook well li hours. Wash the rice,
add, boil 30 minutes longer. Remove pluck, cut lights
and heart into dice, serve in the soup. Chop parsley
finely. Place in heated soup tureem, pour boiling soup
over, and 'serve.
GIBLET SOUP.
* INGREDIENTS.
3 isets Giblets, either duck Little Carrot and Turnip.
or chicken (1 lb.). Bunch Herbs.
1 quart Water or Stock. 1 table-spoonful chopped
1 Onion. Parsley,
li ozs. Eice. , 1 stick Celery.
Bacon Eind. Salt and Pepper.
Wash giblets well, and cut in pieces, place in pan with
water and salt. Bring to boiling point, skim well, add^
EOUSEEOLD COOKEBY — SOUPS. 29
vegetables cut in dice and herbs. Simmer steadily for
three hours, add washed rice, simmer half -hour longer;
add a little heated milk, if liked. Place chopped parsley
in tureen and pour hot soup on.
N.B. — Instead of using rice and. diced vegetable, this
soup might be simmered and strained, and thickened with
flour in same proportion.
BROTHS.
Scotch Broth, Hotch Poteh, Sheep's Head Broth.
Proportions — 1 lb. meat, 1 quart water, any seasonable
vegetables, 1 oz. farinaceous food stuff.
SCOTCH BROTH.
INGEEDIENTS.
1 lb. Neck or Shoulder of J small Cabbage.
Mutton or 1 lb. Nineholes 1 table-spoonful chopped
of Beef. Parsley.
2 to 3 ozs. Pearl Barley. 1 Onion, Leek, Peas.
A small Carrot. Salt and Pepper.
A small Turnip. 2 quarts cold Water.
Scald the barley and put it on with cold water,
bring to boiling point, and simmer for one hour. Pre-
pare the vegetables, cutting carrot, turnip and onion
into dice, and shredding the cabbage finely ; after the
broth has cooked one hour, add the vegetables and seas-
oning, and cook steadily for two hours longer. Place
chopped parsley in the tureen, pour on the broth (after
skimming any superfluous fat from the broth). If serv-
ing the meat put- it into boiling broth 14 hours before
serving or- according to weight.
N.B, — Rice may be substituted for barley, and season-
able vegetables, e.g., green peas, beans, cauliflower, etc.,
may be added.
30' SOUSEEOLD COOKESY — SOUPS.
HOTCH POTCH.
INGREDIENTS.
3 lbs. Neck of Lamb. 1 table-spoonful chopped
3 quarts Water. Parsley.
4 Carrots (new)r i small Cabbage.
4 Turnips (new). 1 small Lettuce.
1 pint Peas (shelled). 12 Spring Onions.
i pint broad Beans (shelled 1 small Cauliflower.
and skinned). Salt and Pepper.
2 teaspoonfi^s Sugar.
Prepare the vegetables, cutting the turnips and half
the carrots into dice; cut up the cabbage, lettuce, and
onion finely, break up the cauliflower. Put the water
on to boil; when boiling, add the cut-up carrot, turnip,
cabbage, lettuce, onion, cauliflower, beans, and half the
peas and a little salt. Boil these for 2J hours, then add
the meat cut into chops, and the remaiuder of the peas
and seasoning and sugar, and the rest of the carrot, grated ;
simmer IJ hours longer. Add one table-spoonfuL chopped
parsley. Serve all together in a hot tureen. Any
vegetables in season may be added. The v^etables
should be as fresh as possible, and not too old.
SHEEP'S HEAD BROTH.
INGREDIENTS.
Sheep's Head and Trotters. 2 Leeks.
2 small Carrots. 1 Onion.
-1 Turnip. Parsley.
1 smaU Cabbage or i Salt and Pepper.
large one. A good teacupful Barley
4 quarts Water. (i lb.).
Get a singed head and trotters, and get the former
cut open by the butcher. Take out the brains and rub
the head and feet well with them, and allow to lie all
night. Wash the head with warm water, put in a pan
and cover with cold water, bring to boiling point, draw
aside from the fire and 'allow to soak for 1 hour, then
HOUSEHOLD COOKEBT — SOUPS. 31
scrape it well. Wash and thoroughly clean the ^ntside
and inside of the head, split the trotters between the
toes and remove the inside part and again put in cold
water (4 quarts) with the barley, which has been well
washed and scalded. Bring slowly to the boil and cook
IJ hours. Now add the cabbage, 1 carrot, turnip, onion,
and 2 leeks and seasoning, all prepared in usual way and
cut up finely; again boil for two hours. Add a table-
spoonful finely-chopped parsley. The second carrot
should be grated and added to the broth one hour
before serving.
For serving the head : — Remove the flesh from the
bones and place it neatly on a dish. Skin the tongnie
and split it in two; place in the middle of the dish.
Pour parsley sauce over.
NONDESCRIPT MEAT SOUPS.
Proportions — IJ ozs. farinaceous — e.g., riee, macaroni, ver-
micelli; 1 quart stock, white or brown.
Flavourings — Onion, leek, chopped parsley. *
RICE SOUP.
INGREDIENTS.
1 quart Stock. 1 table-spoonful chopped
IJ ozs. Eice. Parsley.
1 Onion. Seasoning.
1 Leek.
Wash the rioe, bring stock to boiling point, sprinkle
in the rice, add the onion and leek chopped finely and
seasoning, and simmer one hour. A little heated
milk may be added at end if liked. Place parsley in
tureen and pour soup over.
N.B. — Macaroni and Vermicelli Soup may be made
simUarily (break up macaroni first).
32 SOUSEHOLD COOKEBY — SOUPS.
WHITE STOCK.
INGREDIENTS.
2 lbs. Knuckle of Veal or 1 or 2 Onions.
Chicken Bones. 4 inches Lemon Bind.
i lb. Eaw Ham. 20 Peppercorns.
5 or 6 pints Water. Bouquet of Herbs.
A little Salt. J*Blade Mace.
i Turnip.
Wipe and cut the imeat up finely and allow to stand
in -water mth some salt; wash the bones and soak
separately to remove blood, then -add them, bring to
boiling point, and simmer 2 hours. Then add the
-vegetables and herbs, and simmer 3 hours longer. Strain
through a hair sieve.
SECOND STOCK.
INGREDIENTS.
Bones or Meat from first 1 sprig Parsley.
Stock, r quart Water to i Turnip.
each lb. 1 sprig Thyme.
J Carrot. 1 Onion.
Place the bones and" meat in water ; boU gently 3 hours ;
add vegetables; boil 2 hours longer. Strain and use.
PLAIN BROWN STOCK.
INGREDIENTS.
_ 2d. Eaw Bones or Bones 2 stalks Celery,
from a Eoast. Small Carrot.
2 lbs. Shin Beef. 2 medium-sized Onions.
5 piats cold Water. 1 oz. Dripping.
J Turnip.
Take all the fat from the meat, and cut meat into-
small pieces and soak in measured water. Make drip-
ping very hot. Brown the onions.- Place meat and
bones in water, bring slowly to under boiling point,
simmer 3 hours. Add vegetables and simmer 2 hours
longer— strain. Remove fat when cold. Meat and bones
can be used for second stock.
EOUSEBOLD COOKEB¥ — SOUPS. 33
CLEAR STOCK.
INGREDIENTS. ,
4 lbs. Hough or Shin of 8 stalks Celery.
Beef , or 2 lbs. Hough and Bunch Sweet Herbs.
2 lbs. Nuekle of Veal. J teaspoouful Black Pepper-
Small piece Turnip. eoras.
1 medium-sized Carrot. 1 dozen Cloves.
' 2 Onioas (fried). ' 1 good teaspoonful Salt.
1 Leek. 5 pints cold Water.
Take the meat off the bones, remove the fat, and cut
the lean meat and skin into small pieces. Break the
bones as much as possible, putting aside all the marrow
and fat. Put the bones, meat, and skin into a clean pan
along with water and salt, and soak for some time.
Bring to boiling point very slowly. Allow the stock to
dimmer very slowly for 4 hours, then add herbs, the
vegetables (previously prepared), and allow the stock to
simmer very gently for at least 2 hours longer (that is.
6 hours altogether). Strain through a table napkin or
soup cloth and set aside.
Next day, when the stock is quite cold, the fat must
-be carefully removed from the top, and stock wiped over
with a cloth dipped in hot water, so as to thoroughly
free it from fat. If the stock has been simmered very
gently, and allowed plenty of time, it should be quite clear
for ordinary use as brown soup.
If the soup should not be clear enough it can be
clarified in the following manner : —
CLEAR SOUP.
INGREDIENTS.
1 quart Stock (all fat A little Vegetable (carrot,
removed). onion, bay leaf, sprig
i lb. Lean Beef. parsley).
A little cold Water. Peppercorns.
Whites and Shells of 2 Eggs.
Pass the beef through mincing machine, or scrape or cut
up finely, and soak in sufficient cold water to cover for
34 EOUSEEOLD COOKEBT — SOUPS.
1 hour. Then place all ingredients, whites unbeaten,
shells crushed up, in pan, and whisk till nearly boiling.
Remove whisk, and allow to boil undisturbed for five
minutes. Simmer 15 to 30 minutes, then remove from
heat. Allow to settle for 5 minutes, then decant clear
liquid only through clean soup cloth. Pour sherry
through with soup, if such be used. (Seasoning should
be added before clearing.) Eeheat and serve.
CONSOMME JULIENNE.
Clear soup garnished with cooked shredded carrot and
turnip.
CONSOMME COLBERT.
Clear soup with a garnish of poached eggs, done in
thickly-buttered darioles, sprinkled with chopped parsley
and ham.
CONSOMME ROYAL.
Clear soup with the following garnish : —
INGREDIiaJTS.
1 whole Egg and 1 Yolk. Seasoning.
2 teaspoonfuls Cream.
Beat the egg lightly, add cream and seasoning. Strain
half the mixture into a well-buttered dariole. Colour
the rest pink and strain into another daxiole. Place
a folded paper in pan and half fill with cold wiater.-
Place in custards and steam slowly till firm. Turn out,
wash in hot water, and leave in cold water. When
cold, cut in fancy shapes. Rinse again in hot water
and add to the soup.
JiuuisEjaOLij uOuJLh'jiY — SOUFS. 35
FISH SOUP.
INGREDIENTS.
1 Haddock or 1 lb. Fish. J pint Milk.
Some Fish Trimmings. 2, table-spoonfuls Flour.
2 Onions. 1 slice crumb of Bread.
Small piece Carrot. Salt and Pepper.
Small piece Celery. Squeeze of Lemon Juice.
1 table-spoonful chopped
Parsley.
Wash the haddock and trimmings well, skin the fish
and take off the flesh and put aside. Put all the trimmings
and bones in a saucepan with cold water to cover and
a little salt. Add the vegetables washed and cut up
(except the parsley), add bread. Simmer 1 hour, strain.
Put the flour into a basin, allowing 1 oz. to each pint
of soup, and mix smoothly with a little cold milk; add
to the soup; boil a few minutes. Add fish cut up in
neat pi«ces, simmer 5 minutes, then add milk heated.
Add parsley, season and serve.
BISQUE OF LOBSTER.
INGREDIENTS.
1 Lobster (IJ lbs.). 2 table-spoonfuls Spawn.
1 quart Fish Stock. - i pint Milk and Cream.
1 table-spoonful Arrowroot. Lemon Juice.
Remove the flesh from the lobster. Cut into nice-
sized dice and place these aside. Place washed claws
and shells with the stock and seasoning, simmer 20
minutes. Add ragged pieces and soft inside part,
simmer 15 minutes, then strain. Thicken with arrowroot.
Add lobster spawn, which has been rubbed through a
hair sieve. Bring to boiling point. ~ Heat the milk
and cream. Strain hot soup over. Add a squeeze
lemon juice.
36 SOUSEMOLD COOKEBT — SOUPS.
WHITE SOUP.
INGREDIENTS.
1 quart White Stock. Cornflour, 1} table-spoonfuls,
i pint Milk and Cream
(mixed).
To every quart of stock take 14 small table-spoonfuls
of cornflour. Eemove fat from stock. Bring to boiling
point. Blend cornflour smoothly. Pour hot stock over
this. Return to pan and boil thoroughly, add milk and
cream, which should be heated first, and seasoning if
necessary. Serve with croutons.
N.B. — This soup is suitable for invalids.
CELERY SOUP.
INGEEDIBNTS.
2 heads Celery. 1 gill Cream.
1 oz. Butter. 4 ozs. Flour.
2 quarts Boiling Stock. Salt and Pepper.
i pint Milk.
Wash and cut up the celery, and saute with the
seasoning in butter about 20 minutes. Add stock, aiid
simmer gently tUl celery is tender. Rub through a hair
sieve and return to the pan. Add blended flour and
more seasoning, if necessary, and boil well. Then add
the milk and cream, and serve with croutons.
PALESTINE OR ARTICHOKE SOUP.
INGKEDIENTS.
IJ pints White Stock. IJ lbs. Artichokes (after
1 Onion. peeling).
1 oz. Butter. 1 gill Milk or Cream.
2 pieces Celery. 1 table-spoonful Eice-flonr.
Peel, slice, artichokes and onion. Cut up celery, and
saute along with onion in butter. Add artichokes and
etock. Simmer gently 1 hour, sieve the soup, thicken
and add cream. Reheat, and serve with fried croutons.
UQUSEROLD COOh-EJiY — SOVPS. 37
POTATO PUREE,
INGREDIENTS.
IJ lbs. Potatoes. Stalk Celery.
Small Onion. Seasoning (white).
1 oz. Butter. 1| pints Stock.
12 White Peppercorns. 4 pint Milk and Cream.
Prepare the potatoes and cut in slices, also the onion.
Saute them in butter (do not brown), add the stock,
peppercorns, celery, and seasoning. Simmer till the
vegetables are tender, pass through a hair sieve, return
to the pan, add mUk and cream, and serve with croutons
of fried bread.
CHESTNUT SOUP.
INGREDIENTS.
1 quart White Stock. 34 lbs. Chestnuts.
i pint Milk or Cream. Salt and Pepper.
Blanch and skin the chestnuts. Place in a pan with
the stock. Sinuner till tender. Strain. Pound the
chestnuts slightly. Rub through a hair sieve. Add to
the soup. Reheat. Add cream. Season and serve
with croutons. Add a little carmine to improve the
colour.
ALMOND SOUP.
INGREDIENTS.
3 ozs. Sweet Almonds. 11 ozs. Butter.
6 Bitter Almonds. 1^ pints White Stock.
Small head Celery. 1 gill Cream.
Small Onion. Salt.
1 pint Milk. White Pepper.
li ozs. Flour. 2 drops Almond Essence.
Blanch and chop the almonds very finely, add a pinch
of salt to them. Put the almonds, milk, celery, and
onion into a saucepan and boil gently for 1 hour. Then
strain through a hair sieve (pressing the almonds well to
extract the flavour). Mix the flour and butter in the
38 HOUSEHOLD COOKEBT — SOUPS.
saucepan over the fire, add the white stock, stir smoothly
and allow it to boil for 5 minutes. Add the strained
milk. Season with salt and white pepper, and allow the
soup to come to boiling point, again. Just before serving
add the cream. Serve with sippets o£ fried bread.
This soup should be of the consistency of good cream.
CAULIFLOWER SOUP.
INGREDIENTS.
1 Cauliflower. 2 small Onions.
1 oz. Ham. Blade of Mace.
IJ pints Water. 2 ozs. Butter.
i pint Milk. 2 ozs. Flour.
Cook together in a lined pan the following ingredients :
— cauliflower, onions, seasoning, chopped ham and water.
When cauliflower is cooked, remove some nice sprigs for
serving in the soup; and continue boiling until all -is
tender. Rub through a hair sieve. 'Melt butter, add
flour, then the milk gradually; add sie\^ed soup and boil
up stirring all the time. Behieet cauliflower sprigs in
the soup for a minute »r so, then serve at once.
N.B. — For vegetarian soup substitute 2 stalks celery
for ham.
GREEN PEA PUREE.
INGREDIENTS.
1 quart WHte Stock. i pint Cream.
1 lb. Green Peas or J lb. i blanched Onion.
Marrow Fats. li ozs. Rice Flour.
1 Lettuce. Croutons.
Wash pods. Boil peas,— half the pods, lettuce, onion
and stock in the pan until tender. Remove lettuce, then
pass peas through fine hair sieve, add blended rice flour,
seasoning and bring to boiling point. Cook a few
minutes. Place cream in heated soup tureen, pour over
hot soup and serve with croutons.
SOUSEHOLD COOKEBY — SOUPS. 39
BRUSSELS SPROUTS PUREE.
INGREDIENTS.
i lb. Sprouts. 1 oz. Butter.
1 oz. Eaw Ham. 1 gill Milk.
1 Onion. Seasoning.
2 ozs. Flour. Croutons.
1 quart Stock.
Chop ham, onion, and sprouts and sweat gently 10-15
minutes. Add seasoning and the stock, simmer till all
is tender (about 1 hour). Rub through a hair sieve,
thicken with flour, bring to boiling point, add milk.
Serve with croutons.
HOLLANDAISE SOUP.
INGREDIENTS.
1 quart Veal or Chicken 1 gill Peas.
Stock. 1 gill Carrot (pea shapes).
2 ozs. Butter. 1 gill Cucumber (pea shapes),
li ozs. Flour. Chopped Parsley.
4 Yolks. Salt and Pepper.
1 gill Cream.
Melt butter, add flour and cook. Add stock, boil up.
pook for a short time. Mix yolks and cream in a heated
tureen, then add the seasoned soup just under boiling
point and the cooked vegetables. Sprinkle parsley on top.
TOMATO SOUP.
INGREDIENTS.
1 lb. Tomatoes (fresh) or 1 gill Milk or J gill Cream.
1 pint Tinned Tomatoes. Seasoning.
IJ pints well flavoured Cochineal (if necessary).
Stock. 1 oz. Butter. ^
li ozs. Flour or 1 oz. Corn- 2 ozs. Lean Ham.
flour. 1 teaspoonful Sugar.
1 Onion.
Slice the tomatoes and put in pan with the onion,
ham, seasoning, and butter, and saute 20 minutes; add
40 EOUSEEOLD COOKEBT — SOUPS.
stock, and simmer till tender. Sieve thrOEigh a hair
sieve. Blend the flour or cornflour, add to the soup,
boil for a few minutes. Add colouring, if necessary,
and hot milk or cream. Serve with croutons.
BEETROOT SOUP.
INGEEDIENTS.
1 lb. Boiled Beetroot. 1 Onion.
1 quart White Stock. i oz. Arrowroot.
i pint MUk. Seasoning..
1 oz. Butter. 1 gill Cream.
Melt the butter, cook the onion in it from 8 to 10
minutes (without discolouring). Add stock, beetroot
sliced, and seasoning, and simmer from half to one hour.
Rub through a hair sieve. Blend the arrowroot smoothly
with n little of the milk. Pour on soup. Bring to
boiling point. Add heated cream and milk. Serve
with croutons. A little carmine may be necessary to
improve the colour.
CRECY SOUP.
INGREDIENTS.
1 lb. Bed Carrots. 1 quart Stock (light coloured).
1 Turnip. 1 Onion.
Piece Celery. Pinch Herbs.
1 gill Cream. J dessert-spoonful Arrowroot.
Boil the carrots 1 hour . in salted water, cut up and
place with the rest of the vegetables in a pan with the
stock and seasoning. Simmer till tender (1 hour), sieve.
Blend the arrowroot with a little cold stock or milk,
add hot soup to it, return to the pan, stir till it boils,
add cream.
EOUSEHOLD COOKEBY — SOUPS. 41
TURNIP SOUP.
INGREDIENTS.
1 quart White Stock. 2 slices Bread (soaked in
2 lbs. Turnips. Stock).,
i pint Cream or Milk. Salt and Pepper.
1 large Onion.
P«el and cut up turnips. Peel and slice onion. Add
to the stock. Add the bread and seasoning, and simmer
all. together till tender. Pass all through a -wire sieve.
Return to the pan; add cream or mUk. Reheat, and
serve with croutons.
TAPIOCA CREAM SOUP.
INGREDIENTS.
1 pint White Stock. Salt and Pepper.
Yolks of 2 Eggs. 1 gill Cream.
} oz. Crushed Tapioca.
Sprinkle the tapioca into boiling stock. Boil until
the tapioca is clear. Mix the yolks and cream together,
strain into soup tureen, pour hot soup over.
If tapioca remains on top, the egg is cooked; if not,
return to pan and heat thoroughly, but do not boil, or
eggs and cream will curdle. Season and serve.
CHICKEN CREAM SOUP.
INGREDIENTS.
Carcase of Chicken. 1 Yolk.
11 pints Water. i gill Cream.
i oz. Eiee Flour. Chopped Parsley.
1 Onion. Seasoning.
Simmer carcase with water and onion for 1 hour.
Strain and thicken with blended rice flour. Boil up soup.
Pour over yolk and cream in heated tureen and serve
with fried croutons of bread.
42 HOUSEHOLD COOKEBT — SOUPS.
PALERMO SOUP.
INGEEDIBNTS.
1 pint White Stock. Salt and Pepper.
1 oz. Vermeeelli. 4 giU Cream.
1 giU Tomato Pulp (sieved). 2 Yolks of Eggs.
Cook the stock, vermeeelli and tomato pulp for 15
minutes. Mix yolks and cream in a heated tureen. Add
eeas^ed soup just under boiling point.
BONNE FEMME SOUP.
INGEEDIENTS.
J pint White Stock. 2 table-spoonfuls Shredded
i Yolk of Egg. Cucumber.
1 giU Cream. 2 table-spoonfuls Green Peas.
2 table-spoonfuls Shredded 1 teaspoonful Castor Sugar.
Lettuce. i oz. Butter.
2 table-spoonfuls Shredded Salt and Pepper.
Spinach.
Saute the vegetables, sugar, seasoning, and butter
5 minutes. Add boUing stock. Boil gently 10 minutes.
Pour over beaten egg and cream. Serve.
WHITE LENTIL SOUP.
— INGREDIENTS.
J lb. Split IJentils. i pint Milk.
2 stalks Celery. i pint Cream.
2 sprigs Parsley. 3 pints cold Water.
1 Onion. Small blade Mace.
IJ ozs. Butter. 8 White Peppercorns.
IJ ozs. Mour. Salt and Pepper.
Wash the lentils well in" several waters, then put them
on to boil in the cold water. Skim well' as the soup comes
HOUSEHOLD COOKEBY — SOUPS. 43
to boiling point; then add the celery, mace, parsley, onion,
peppercorns, and seasoning. Simmer slowly for li hours.
Pass the soup through a hair sieve. Put the butter and
flour in a saucepan, rub them together over the fire with a
wooden spoon; add the milk, a little at a time, and the
sieved soup. Stir until boiling. Just before serving add
the cream. Serve with sippets of fried bread.
ALEXANDRA SOUP.
INGEEDIENTS.
2 ozs. Barley. li pints Water.
2 ozs. Lentils. 4 pint Tomato Pulp.
1 oz. Fat. Milk (if liked).
4 Onion. Salt and Pepper.
Put lentils and barley after they have been well washed
into a pan. Then add water, fat and onion, bring to
boil, and simmer for IJ hours. Add tomato pulp
and cook 20 minutes longer. Rub through a sieve.
Reheat, season and add milk, if liked.
CURRY SOUP.
INGREDIENTS.
1 Apple. 1 Onion.
li pints Stock. 2 ozs. Flour.
1 teaspoonful Ourry Powder. 1 table-spoonful Cocoanut.
1 teaspoonful Gurry Paste. i Lemon.
Soak the cocoanut as long as possible in the stock.
Fry onion, apple, curry powder, and seasoning in dripping
for 20 minutes. Add stock, allow to simmer half an
hour, thicken with flour, bring to boiling point, add lemon
juice, pass through a hair sieve. Serve with boiled rice.
44 SOVSEEOLD COOKEEY — SOUPS.
BROWN VEGETABLE SOUP^
INGBBDIENTS.
4 Potatoes. '1 oz. Dripping.
3 Onions. 3 pints Bone Stock.
2 Carrots. Salt and Pepper.
1 Turnip. 1 table-spoonful Flour.
Clean and cut up the vegetables. Heat dripping in
an unlined pan, add v^etables. Fry till lightly browned.
Add stock and seasoning, bring to boiling point, simmer
gently till vegetables are tender (about 1 to IJ hours).
Rub through a wire sieve, add blended flour, boil a few
minutes. Add a little milk (if liked), serve with eroutong,
KIDNEY SOUP.
INGREDIENTS.
8 Sheep's or 1 Ox Kidney. Bunch Herts.
1 oz. Butter. J Turnip.
1 Onion (browned if 4-5 pints Brown Stock,
necessary). IJ ozs. Cornflour to each
2 Cloves. quart.
1 Carrot. Seasoning.
Cut the kidney into dice. Wash and dry. Fry
quickly in butter, and add to stocji. Tie the v^etables
in muslin, add to the soup, with seasoning and simmer
2 hours. Remove vegetables, thicken with cornflour, boil
a few minutes. Add (if liked), a glass of sherry.
GRAVY SOUP.
INGREDIENTS.
1 quart Brown Stock. 1 oz. Macaroni.
J lb. Shredded Beef. Seasoning.
Boil the macaroni till tender in salted water, then cut
into short lengths or rings. Place the shredded beef and
seasoning in the stock and simmer for 1 hour. Strain,
' remove the scum, add the macaroni, bring to boiling
I)oint. Add (if liked) 1 table-spoonful ketchup. Serve.
ffO USESOLD CO OKEB ¥ — 80 UFS.
45
SEA.FOAM SOUP.
INGREDIENTS.
1 pint Milk.
1 Onion.
2 Cloves.
Bayleaf.
Blade of Mace.
Bind of Cheese.
6 White Peppercorns. /
1 oz. Butter.
i oz. Flour.
•■ Put in Milk and simmer.
1 Egg.
i oz. Parmesan Cheese.
Melt butter, add flour, cook a few minutes. Add
seasoned imlk off heat gradually. Stir till boiling, cool
a little then pour over yolk and chopped parsley in tureen.
Put spoonfuls of stiffly whisked white on top, coat with
a little of soup. Sprinkle cheese on top.
IMITATION HARE SOUP.
INGKEDIENTS.
i lb. Gravy Beef.
Small piece Turnip.
1 teaspoonful Red Currant
Jelly. "
1 table-spoonful Claret or
Port Wine.
Seasoning. ^
2 ozs. Plour.
1 quart Water or Stock.
2 ozs. Butter.
1 dessert-spoonful Ketchup.
1 teaspoonful Worcester
Sauce.
Mixed Herbs.
1 Onion.
1 small Carrot.
Cut up the meat, dip in seasoned flour, and brown in
the butter. Brown the onion, which should be stuck with
cloves. R«move meat and onion and brown flour. Add
the water and boil, then put back the meat and vegetables.'
Simmer gently from IJ to 2 hoiirs. Strain. Return
46 EOUSESOLD COOKEBY — SOVFS.
to the saucepan and add flavouring, also Foroemeat Balls,
made as follows: —
INGBEIJIENTS.
2 table-spoonfuls Bread- 1 Egg.
crumbs. 1 teaspoonful chopped Suet.
1 teaspoonful chopped Seasoning.
Parsley. Little grated Lemon Bind,
i teaspoonful Herbs.
Mix together and make into small balls. Fry and
add to the soup. Simmer 10 minutes in the soup.
HARE SOUP.
INGREDIENTS.
1 Hare. 2 ozs. Lean Ham.
8 to 10 pints Water. 2 Bay Leaves,
li lbs. l«an Beef. Sprig Thyme.
1 oz. Flour. 1 Clove.
2 ozs. Butter. i Cariot.
2 Onions. J Turnip.
1 stick Celery. 4 table-spoonfuls Flour.
J pint Port Wine. 1 table^poonful Bed
Salt, Pepper, Cayenne. Currant Jelly.'
Cut the beef into small pieces; paunch the hare.
Mix the flour with the blood and leave aside. Chop
the ham ; tie the herbs in muslin. Fry onion golden brown.
Place in the soup pan with cut up joints, add the water,
beef, and seasoning, and simmer gently 2 hours. Add
vegetables, and simmer 2 hours longer. Remove best
parts when tender and cut up. Strain. Return liquor
to the pan. Add jelly and blended flour and blood, and
stir carefully till just boiling. Add the wine, and meat
cut from the back in shreds. Serve.
HOUSEHOLD COOKEEY — SOUFS. 47
OX-TAIL SOUP.
INGREDIENTS.
1 Ox-tail.
Bouquet Herbs.
2 ozs. Butter.
Glass Sherry (if liked).
i lb. Ham.
Little Mushroom Ketchup.
3 quarts cold Water.
2 doves.
1 lb. Hough.
Salt.
2 Onions.
1 Carrot.
i Turnip.
2 table-spooniEuls Comfloux
2 pieces Celery.
(small).
20 Peppercorns.
Cut the tail into joints after washing. .Fry onion,
add cut ham and joints, add water and simmer 2 hours.
Add vegetables, herbs and seasoning and simmer 2 hours
longer. Strain. Thicken with cornflour. Boil up and
serve with meat from joints in the soup.
MOCK TURTLE SOUP.
INGBEDIENTS.
1 Calf's Head. 1 glass Madeira or Sherry.
2 lbs. Knuckle of Veal. - Juice Of 1 Lemon.
2 Ibis. iShin of Beef. 1 teaspoonful Salt.
1 Onion. Cayenne.
1 Carrot. 1 oz. Butter.
1 small piece Turnip. Blade of Mace.
J head Celery. 1 teaspoonful Peppercorns.
3 quarts Water.
Melt the butter in a sto^ek pot. Remove fat and marrow
from meat and cut the meat up. Cut vegetables. Add
meat, vegetables, seasoning, and 1 pint water to the stock
pot. Cook slowly and stir occasionally. Allow to
remain till bottom is covered with a light brown glace.
Scald and bone the calf's head. Put it in the stock
pot also. Fill up with 2i quarts water. Simmer 2J
hours, skimming carefully. The head should now be
transparent and flexible to the touch. Take it out and
place between two flat plates, with a weight on top, till
48 HOUSEEOLD COOKEBY — SOUPS.
cold. Allow remainder of stock to sinimer 6 hours.
Strain through a sieve. Next day remove all the fat from
stock. Clarify as if for clear soup. Cut flexible parts
of head into square pieces, add to the clarified soap.
Heat the soup and season with cayenne and salt. Just
before serving add a glass of Madeira or sherry and the
lemon juice.
MULLIGATAWNY SOUP.
INGEEDIENTS.
1 Babbit or 1 lb. Veal. 2 ozs. Xiean Ham.
2 good-Bized Onions. i Turnip.
2 Apples (large and sour). 2 ozs. Butter.
1 large teaspoonful Curry 2 quarts Second Stock.
Paste and Powder. 14 ozs. Flour.
3 ozs. Dessioated Coooanut. Juice of 1 Lemon.
Soak the cocoanut in the stock at least 1 hour. Put
the butter in the pan, when hot fry the ham and rabbit
(cut up), and add the onion sliced and fry it. When
these are brown add the apple (cut up), also the enrry
paste and powder. Saute all together for 20 minutes,
then strain and add the stock, seasoning, and lemon juice;
boil gently 1 hour. Mix two small table-spoonfiils flour
witii a little cold stock, add to the soup and boil. Small
pieces of veal, rabbit, or fowl should be added to the
strained stock. Serve boiled rice with the soup {see
page 156).
UUUSEUOLD COOKERY — WISE. 49
FISH.
GENERAL RULES FOR CHOICE AND
PREPARATION OF FISH.
1. Choose fish in season, it is more wholesome and has a
finer flavour, and is cheaper.
2. Choose fresh fish, as it soon deteriorates and becomes
unwholesome.
3. When fresh the flesh is firm and a good colour, eyes
bright, gills red, smell fresh (one of the best tests). Plenty
of scales is a good sign.
4. Fish must be carefully and thoroughly cleaned before
cooking; the blood near the backbone must all be removed
and the yellow part near the head, it has a bitter flavour.
The black skin from the inside of cod, haddock, and other
fish can be removed by rubbing with salt.
5. It must not be left in water to soak as it destroys the
flavour and makes the fish sodden.
6. The fins and tails and scales and eyes are generally
removed; the fins of turbot, however, are considered a
delicacy, and the scales of salmon are left on.
BOILED WHITE FISH.
Wash the fish thoroughly, using a little salt to remove
any dark skin or blood, tie into a good shape, place on
a drainer. Bfeve a pan of boiling water sufiSieient to
cover, draw it to one side, add salt in the proportion of
one table-spoonful to the quart and on© table-spoonful
vinegar. Place the fish in water and allow the fish to
cook g«ntly under boiling point till ready.
60 HOUSEHOLD COOKEBT — FISH.
Time — average 6 minutes to each lb. and . 6 minutes
over; for a large cut, 10 minutes to each lb. and 10
minutes over. When done; the fins and tail bones will
come away easily; and if cut, a white curdy matter will
be noted between the flakes. Drain the fish, serve on
a folded napkin, garnish with parsley and lemon.
Serve with a suitable sauce. -
N.B. — When possible, fish is improved by being. boiled
in sea water.
BOILED MACKEREL.
Have the water tepid only, and cook very gently, as
the skin is so delicate.
BOILED SALT FISH.
Wash and' scrape the fish; cut into neat pieces about
four inches square. Soak the fish overnight in plenty
of cold water, with skin side uppermost. Put it on to
boil in cold water; when it boils, pour ofE this water and
fill up with boiling water. Boil gently till tender, about
three-quarters of an hour. Lift the fish out carefully,
remove the skin, dish on a hot dish, and serve with
egg sauce.
N.B. — Cod, ling, and tusk are the white fish usually
salted.
STEWED FISH.
INGREDIENTS.
1 Plaice or Haddock. 1 small table-spoonful Flour.
i pint Milk. J teaspoonful Vinegar or
i oz. Butter. Lemon Juice.
1 tablespoonful chopped Salt and Pepper.
Parsley.
Wash, and cut into nice-sized pieces (not too small),
and when the mUk is hot place the fish in it. Simmer
gently until cooked — (this depends on kind and thickness
EOVSEEOLD COOKERY — FISH. 51
of fish). When cooked, remove the fish into a hot dish,
and thicken tjie milk with the flour, first blending it with
a little cold milk. Boil up; add the butter, parsley,
lemon juice, seasoning, and pour over the fish.
N.B. — This is a good method of cooking fish for an
invalid. White fish is the kind generally stewed.
FISH BAKED IN MILK.
INGREDIENTS.
1 Whiting (skinned). About i pint Milk.
1 small table-spoonful Seasoning.
Flour. i oz. Margarine or Butter.
1 small table-spoonful
Parsley (if liked).
Wash the fish in salted water; truss it; place it in
a tin with a little dripping or butter on top, and pour
the milk round. Bake in a moderate oven till the fish
is cooked; baste frequently with the milk. Then remove
on to a hot dish. Thicken the milk with the blended
flour, add salt and pepper, and, if liked, the chopped
parsley, and pour over the fish.
BAKED STUFFED HADDOCK.
INGREDIENTS.
2 lbs. Haddock. Some Dripping (for cooking).
Stuffed as follows: —
2 ozs. stale Bread. Salt and Pepper.
1 oz. Dripping or J table-spoonful chopped
Margarine. Parsley.
A little MUk to bind or
1 Egg.
Clean the fish as for boiling. Soak the bread in cold
water, melt the dripping, chop the parsley. Then squeeze
the bread dry, and crumb it lightly with a fork. Mix
all the ingredients, using a little milk if necessary. Fill
the inside of the fish with this, sew it up with a needle
and cotton, then truss it by placing the tail through the
\
52 HOUSEHOLD COOKEBT — FISH.
eyeholes. Make about 2 ozs. of dripping hot in a tin,
and place the haddock in. Baste with hot fat at once.
Put to cook in a fairly hot oven and allow it to bake
about half an hour. Baste very frequently, and when
just about half done, baste and sprinkle over a few bread
raspings, to brown. When ready, place on a hot dish,
garnish with parsley, and serve, if liked, with brown sauce.
N.B. — A middle cut of cod or ling may be done
similarly; also herring and plaice.
BAKED FILLETS OF PLAICE.
Wash and dry a medium-sized plaice. Run knife right
down middle of backbone, remove fillets, lay on board
with skin side down, and then remove skin and sprinkle
each fillet with salt and lemon juice. Fold or roll up,
skin side inside, place on a greased tin, cover with greased
paper, bake in a moderate oven 10 or 15 minutes (depends
on thickness of fish). Coat with a suitable sauce and
serve. .
STUFFED HERRING.
INGREDIENTS.
1 tablespoonful Oatmeal. 1 tablespoonful melted
1 teaspoonful chopped Dripping.
Parsley. Seasoning.
1 teaspoonful chopped
Onion.
Bone two herrings. Place on a greased tin, one skin
down, stuffing on top, second skin uppermost. Place
small pats of dripping on top them bake for J hour in
a moderately hot oven. Serve hot, garnished with parsley.
TO BAKE, POT OR SOUSE HERRING
OR MACKEREL.
Wash and clean the fish thoroughly, remove the backbone.
Sprinkle each with salt and pepper, roll them up, skin
E0U8EB0LD COOKEBY — FISH. 53
side out; place in a pie-dish, pour in as much water
and vinegar as will nearly cover them (equal proportions
of water and vinegar), add two bay leaves, one doz. black
peppercorns; cover closely and bake for about three-
quarters of an hour in a moderate oven.
N.B. — The roe should be replaced after cleaning.
STEAMED FISH.
INGEEDIENTS.
Any kind of White Lemon Juice.
Fish.
Salt and Pepper.
Wash, skin, truss accor'ding to kind. Place on a buttered
plate. Sprinkle with a little salt and lemon juice, add
a few pats of butter. Cover with a basin, and place over
a pan containing boiling water, and allow to steam 20
to 30 minutes. Pour over liquid, serve. Garnish with
a little parsley.
N.B. — Thick pieces of fish would, of course, take longer
time in proportion.
FRIED FISH.
FRIED COD STEAK.
INGREDIENTS.
God. Fat to fry in.
Little Flour and Milk. Parsley to garnish.
Get a steak of cod from the tail end about one inch
thick, wash and dry very quickly; immediately before
frying dip in a little milk, then in seasoned flour. Have
the fat smoking hot and plaice the cod in gently; fry
about 2i to 3 minutes on one side, turn and fry on the
other side until nice and brown, and until the flesh will
leave the bone when pressed, baste well the fried side
54 ' HOUSEHOLD COOKEBT — FISH.
while cooking, after turning; then lift at once, drain
thoroughly, serve on a hot dish with a dish paper, garnish
with parsley. Serve a suitable sauoe.
FRIED PLAICE.
INGREDIENTS.
1 Plaice. Breadcrumbs or Raspings.
1 Egg. Lemon.
Pat to fry in.
Clean, remove head, wash and dry the fish, sprinkle
with salt and lemon juice. Beat up an egg on a plate,
brush the fish all over with the egg, cover with bread-
crumbs, shaking off the loose ones. Place in smoking
hot fat (shallow), cook on one side, turn, baste well whilst
cooking second side and fry a golden colour. Drain
on paper, and garnish with parsley and lemon. Any
fish may be fried in the same way. If liked, the fish
may be skinned before being coated.
A suitable sauce should be served.
FRIED FISH IN BATTER.
INGREDIENTS.
Coating Batter (see Fish.
page 344).
Remove skin and bone from fish, and cut in convenient
pieces. Have ready a pan of smoking hot fat. Dip
each piece of fish in batter, then fry till ready.
Serve at once with suitable sauce.
FRIED HERRING.
First Method. — ^Clean herring and remove head and fins,
except the tail. Dty thoroughly, score across in two or
three places, then dip in oatmeal, and fry in a littl«
hot fat on both sides. Garnish with parsley.
Second Method. — Split herring and remove backbone;
dip skin side in oatmeal, and fry in hot fat.
EOUSEHOLD COOKEBY — FISE. 55
GRILLED FISH.
GRILLED KIPPERED HERRING.
Place the herring on a heated gridiron, and cook over
a clear fire or under a gas grill till nicely browned. Put
the side without the skin next to -the heat first. The
herring may be cooked in a frying-pan.
GRILLED FRESH FISH.
Cod Steak, Mackerel or Fresh Herring.
Brush with dripping, season, score and grill before a
clear fire, turn once only. Serve Anchovy Sauce if white
fish; Mustard Sauce if herring.
REHEATED FISH DISHES (PLAIN).
FISH PUDDING.
INGREDIENTS.
i lb. cooked Fish. Seasoning.
i pint Parsley Sauce. Nutmeg or Mace (if liked).
Removie skin and bone from fish when hot and break
into nice flakes, add these to the sauce with the seasoning.
Turn into a 'greased pie-dish, sprinkle over with bread
raspings and beat through in a moderate oven. Do not
boil; takes about 20 to 30 minutes.
Parsley Sauce {see page 238).
FISH PIE.
INGREDIENTS.
i lb. cold Fish (salt or 1 oz. Dripping or Butter.
fresh). Salt and Pepper.
1 lb. boiled Potatoes 1 table-spoonful of Milk.
(mashed).
Remove skin and bones from fish, break it up, mix
with the potatoes, butter, salt and pepper ; put the mixture
56 HOUSEHOLD COOKEMY — FISH.
into a greased pie-dish, smooth over the top, brush with
milk, brown in the oven or before the fire.
N.B. — The above mixture may be turned on to a greased
tin in the form of a trussed fish, brushed with egg and
baked.
FISH CAKES.
INGKEDIENTS.
4 lb. cold Fish. 1 oz. Butter or Margarine,
i lb. cold Potatoes. Salt and Pepper.
To Coat. — Milk and Flour, or beaten Egg and Crumbs or
Remove skin and bone from flsh while hot and flake
it with two forks. Mash the potatoes and mix with the
flsh, add the melted margarine and seasoning, mix well;
if necessary for binding, add a little milk or oold sauce.
Form into balls, then into cakes (12 cakes), coat well.
Fry in hot fat, drain, dish on an ashet with dish paper.
Garnish with parsley.
PLAIN KEDGEREE.
INGREDIENTS.
i lb. cold White or Salt 1 oz. Margarine.
Fish. Salt and Pepper,
i lb. Kice (boiled). Chopped Parsley,
little cold Sauee.
Flake the flsh. Melt the margarine in fairly large
pan, add the flsh and rice, sauce and seasoning. Stir
till very hot. Serve in a pile on a hot dish. Sprinkle
with chopped parsley.
'2V.B.— When eggs ar© cheap a raw egg instead of sauce,
and hard-boiled egg, chopped, may be added to the above.
BOILED SALMON.
Wash the salmon well, but do not take the scales, head,
nor tail off. Form in the letter "S" (if liked) by
HOUSEHOLD COOKEBT — FISH. 57
drawing a string through the tail, centre of body, and
head, or leave plain. Boil in salted water, allowing ten
minutes to the lb. and ten minutes over. Serve with
cucumber, HoUandaise, capej, Maitre d'Hotel, oyster,
curry, or tartare sauce.
Garnish the fish with lemon, cucumber, and (if liked)
small fried fish, e.g., smelts.
N.B. — Vinegar can be added to the water when the fish
is whole, but not if only boiling a cut, as it spoils the
colour.
DRESSED HADDOCKS.
INGREDIENTS.
2 Haddocks. 6 Cooked Potatoes.
3 Eggs. li ozs. Butter.
Salt and Pepper. Breadcrumbs.
Wash, skin, and fillet the haddocks. Cut each fillet
neatly, dry thoroughly, and season with salt and pepper.
Brush each fillet with beaten egg and shake in fine crumbs.
Mash the potatoes smoothly, add to them the melted butter,
one small egg, and seasoning of salt and pepper. Roll
the mixture into small balls, brush each over with egg and
shake in crumbs. Try the potatoes and fillets a nice
shade in hot fat.' Dish the potato balls in centre of the
dish and the fillets round. Serve with white sauce made
with fish stock.
DRESSED COD.
INGREDIENTS.
4 lbs. mid-cut Cod (skinned). 2 ozs. Breadcrumbs.
i teaspoonful mixed Herbs. Grated Bind i Lemon.
Pepper and Salt. Few grains Cayenne.
1 Egg. 1 lb. Butter.
Mix the crumbs, herbs, lemon and seasonings together.
Wash the cod in salt and water, dry it well. Brush it
58 EOUSEEOLD COOKEBT — FISE.
over with beaten ^g and dust it thickly with the seasoned
crumbs. Lay the cod on a drainer and bake in a moderate
oven (basting frequently with the butter) for about IJ
hours. When half done, turn the cod, brush again with
egg and sprinkle with the remainder of seasoned crumbs,
return to oven to finish baking. Serve very hot with
white or Dutch sauce.
DRESSED STUFFED COD.
INGREDIBNTS.
2 lbs. Cod (middle cut). 1 Egg.
3 table-spoonfuls Stuffing
(see page 344).
Wash, skin and dry the cod, and brush over with egg.
Mix the forcemeat and coat with same. Have a tin hot
with a little butter in it, place in the cod and bake till
cooked, basting frequently. When cooked, add some hot
water or fish stock to the tin, season, and strain round
the fish.
STUFFED COD STEAKS.
Have two cod steaks, cut about one inch thick. Wash
them in salted water and dry thoroughly; bone them.
Prepare a Forcemeat of
2 table-spoonfuls Bread- Pinch Sweet Herbs.
crumbs. Pepper, Salt, Cayenne.
6 Oysters or Shrimps. 1 Egg.
1 oz. Butter (melted),
i teaspoonful chopped
Parsley.
KU the centre of the cod steaks with the stuffing, piling
it high. Dust over some crumbs, place in a dripping-tin
with 1 or 2 ozs. melted butter, and bake in a fairly-
quick oven 20 minutes.
BOUSEHOLD COOKEET — FISS. 59
PLAICE A LA MAITRE D'HOTEL.
INGREDIENTS. ,
Fillets of Plaice (washed Maitre d 'Hotel Sauce
and dried). {see page 243^.
Salt, Pepper, Lemon Juice.
Fold the fillets in fichu shape, place on a buttered tin.
Cover with greased paper and bake in a moderate oven
from 10 to 15 minutes. Four the sauoe over and garnish
with cut lemon and parsley.
SOLE A LA PORTUGAISE.
INGRBDIEJfTS.
1 Sole. 1 or 2 sliced Onions.
2 Tomatoes. Pew Browned Crumbs.
For the Stuffing —
2 table-spoonfuls Bread- J teaspoonful Anchovy
crumbs. Essence.
2 teaspoonfuls grated 1 teaspoonful melted Butter.
Cheese. Small piece chopped Onion.
Seasoning.
Mix all together and use for stuffing.
Skin and raise fillets as if to remove them; wash and
dry; place the stuffing inside the raised fillets, and put
fish on dish in which it is to be served, after buttering
the dish. Cut the tomatoes thickly. Place sliced onions
and toihatoes over the fish, then sprinkle with browned
crumbs. Place the dish in a dripping-tin containing
water, and bake in a moderate oven about half an hour.
Garnish with parsley.
FISH MOULDS.
INGREDIENTS.
i lb. filleted Haddock. 1 oz. Bread Crumbs,
li ozs. chopped Suet. 1 Egg.
About i tea-cup Milk. Salt, Pepper,
i pint Parsley or Egg Sauce.
Cut raw fish into small pieces. Mix all ingredients
together. Steam about 1 hour. Turn out and coat with
either parsley or egg sauce.
\
60 EOUSEEOLD COOKEET — FISH.
SOLE A LA ROUENNAISE.
INGEEDIENTS.
1 Sole (li lbs.). i gill Milk or Fish Stock.
2 ozs. Lobster. SeasoBing.
Lemon Juice. Parsley.
J oz. Flour. Sieved Yolk and Coralline
i oz. Butter. Pepper to garnish.
Skin and fillet the sole; wash and dry; make a panada
with the butter, flour, and stock. Chop the lobster and
add to the panada, season, spread on a plate to cool.
Divide into four pieces, place one portion on each fillet,
fold over and trim. Place in a thickly-buttered tin,
cover with buttered paper, bake 10 to 15 minutes. Serve
on a hot dish and coat with white sauce. Garnish with
chopped parsley, coralline pepper and sieved yolk of egg.
SOLE AU GRATIN.
INGREDIENTS.
1 Sole. Lemon Butterflies.
2 ozs. Browned Crumbs. J oz. clarified Margarine.
Small piece Onion. \
1 Mushroom. 1
1 teaspoonful chopped \ Mixture.
Parsley. I
Seasoning. j
Skin the sole on both sides and trim. Blanch onion and
chop finely — ^mix with the prepared chopped mushroom
and parsley, add seasoning. Place i the mixture down
the centre of a greased oval entree dish — lay sole on top.
Score it 2 or 3 times and place remainder of mixture on
top. Cover with browned crumbs and bake in a
moderately hot oven 35-40 minutes. Pour the clarified
margarine round and garnish with lemon butterflies.
HOUSEEOLD COOKEBT — FISH. 61
SOLE A LA CREME BLANCHE.
INGREDIENTS.
1 Sole (about 1 lb.). 1 Blade Mace.
1 oz. Butter. 1 Bay Leaf.
1 oz. Flour. Salt, Pepper, Cayeime.
Squeeze Lemon Juice. 1 table-spoonful Cream.
i pint Milk.
Skin and fillet the sole. Wash and dry. Season
and roll the fillets up neatly, fastening with a small skewer.
Wash the bones and skin of the fish and put them into
a pan with the milk, bay leaf and mace. Simmer gently
for half an hour. Strain the milk and return it to the
pan with the fillets, simmer gently 15 minutes. Melt
butter, add flour, cook a few minutes, then add J pint
milk from the fillets and stir till it boils, then boil a
few minutes. Add cream and seasoning. Strain ovej
the fillets. , Garnish with parsley and lemon.
SOLE AUX CREVETTES.
INGEEDIENTS.
1 Sole. Salt, Pepper, Cayenne.
Pinch Maee. Cut Lemon to garnish.
1 oz. Butter. J pint Fish Veloute Sauce
i gill picked Shrimps. (see page 241).
Skin and fillet the sole, wash and dry, sprinkle the
fillets with salt and lemon juice. Chop the shrimps and
pound with butter. Add the mace and spread this
mixture on the sole. Roll up and fasten with a wooden
skewer. Place in a buttered tin, cover with buttered
paper and bake in a moderate oven 25 minutes. Serve
on a hot dish and' coat with sauee, garnish with the cut
lemon and shrimps.
WHOLE SOLE FRIED AND STUFFED.
Lift fillets from one side of skinned fish but do not
remove. Roll back fillets, coat with egg and breadcrumbs
62 HOUSEHOLD COOKEBT — FISH.
and fry covered with hot fat. Fill inside with shrimp
butter and place rounds of heated orange on top of
opening. Sprinkle over finely chopped parsley.
BAKED STUFFED SOLE.
INGEEDIEKTS. >
1 Sole (about 2 lbs. weight). J teaspoonful Herbs.
3 sprigs Parsley. 1 small teaspoonful Salt.
i gill picked Shrimps. Little Nutmeg.
2 table-spoonfuls Crumbs. 2 ozs. Butter.
Juice and Bind of i Lemon. 2 table-t&poonfuls Browned
i small Shallot. ' Crumbs.
1 oz. Butter. Salt, Pepper, Cayenne.
1 Egg.
Skin the sole on both sides, and raise the flesh as if
for filleting on the thicker side. Wash and dry. Chop
the shrimps, parsley, and shallot finely. Melt 1 oz.
butter and mix all the ingredients for stuffing together.
Fill the space in the sole with it and pull the fillets
over the stuffing. Put half the 2 ozs. butter on the dish
in which the sole is to be served, and lay the sole in.
Sprinkle over with browned breadcrumbs and put the
rest of the butter on top. Place the dish of sole in a
dripping-tin containing some water. Bake in a moderate
oven for half an hour. Garnish with cut lemon and
parsley.
FRIED WHITING.
IN6EEDIENTS.
Whiting. Parsley.
Egg and Crumbs. Lemon for garnish.
Hot Tat.
Clean, wash and\6kin the fish, put the tail through the
mouth. Dust lightly with well-seasoned flour. Brush
with egg and toss in crumbs. Fry in smoking fat till
golden brown. Drain and serve on hot dish. Garnish
with lemon and fried parsley (see page 161).
EOUSESOLD COOEEBT — FISS. 63
' WHITEBAIT.
Pick over. Keep on ice or in salt and water till
wanted. Spread out separately between the folds of a
soft cloth for a short time. Shake in a dry cloth, dust
with fine flour. Arrange in a frying-basket (apart).
Plunge into fat, which is just smoking, one or two minutes
tUl cooked, but still soft. Drain. When all are done
have the fat very hot (400 deg. F.) and plunge in for
about a minute. Sprinkle with salt. Drain. Serve
with cut lemon and fried parsley. Rolls of brown bread
and butter should be served separately.
N.B. — If wished devilled, sprinkle with cayenne.
FRIED FILLETS PLAICE.
rUlet the plaice; then skin each fillet, wash and dry,
sprinkle salt and lemon juice over; egg and breadcrumb
each fillet. Fry in hot fat a golden brown. Draiii on
soft paper, and serve on a dish-paper; garnish with
parsley, fried {see page 161). Serve with lemon and sauce.
RIBBON FILLETS SOLE.
Skin and fillet the sole, wash and dry. Cut each fillet
in two, lengthwise. Sprinkle with salt and lemon juice
and tie up in a loose knot. Dip in beaten egg and
toss in breadcrumbs. Fry in hot fat till a golden brown
and thoroughly cooked through the thick part. Dish on
a hot dish, garnish with fried parsley and cut lemon.
Serve with any suitable sauce. Fried parsley (see
page 161).
64 HOUSEHOLD COOKEBY — FISH.
FISH IN BATTER.
INGEEDIBNTS.
IJ lbs. Cod. 1 gill rrying Batter (see
, page 254).
Make the batter; let it stand half an hoirr. Remove
the skin and bone from the fish, wash, dry, and season
with salt. Divide into nice-sized pieces. Dip each
piece into batter, and fry in the hot fat a nice brown.
Garnish with fried parsley. Serve immediately.
FISH CAKES (No. 1).
INGREDIENTS.
4 lb. cooked rish. BTeaderumba.
4 ozs. Potatoes. Fat to fry in.
2 ozs. Butter. Salt and Pepper.
2 Eggs.
Remove skin and bone from the fish, mix it with the
potatoes, butter (melted), salt and pepper; add one egg,
well beaten; mix all together. Form the mixture into
small cakes. Beat up the other egg on a plate. Brush
the fish cakes over with egg, toss in crumbs and shape
neatly again. Have the fat very hot and fry the cakes
a golden brown. Dish in a circle and garnish with parsley.
FISH CAKES (No. 2).
INGEEDIKNTS.
, i lb. cooked Pish. Ground Mace.
2 ozs. Breadcrumbs. Milk.
1 oz. Butter. Chopped Parsley.
1 Egg. Salt and Pepper.
Remove the skin and bone from the fish and flake it
finely. Mix together all the dry ingredients and chopped
parsley, add the beaten egg and melted butter and milk,
form into cakes, brush with egg and crumbs; fry in deep
fat. Serve on a dish-paper and garnish with parsley.
HOUSEEOLD COOKEST — FISH. 65
FISH CROQUETTES OR CUTLETS.
INGEEDIENTS.
i lb. cooked Fish or 1 tin 1 gill Milk.
Lobster. Salt and Pepper.
1 oz. Butter. Little Anchovy Essence.
1 oz. Flour. Egg and Breadcrumbs.
Melt the butter in a pan, add flour and milk, and stir
until boiling. Cook thoroughly. Add fish which has
been finely flaked, anchovy essence, and seasoning. Turn
on a plate to get quite cold, divide into eight or nine
pieces, form into croquettes, egg, crumb, and fry in
hot fat.
N.B. — These may be formed into balls or cutlets.
KEDGEREE.
INGREDIENTS.
i lb. cold Fish. Little Milk.
2 ozs. Butter. 1 hard-boiled Egg.
ilb. Patna Rice, boiled Little Ground Mace.
(see page 156). Salt, Pepper, and Cayenne.
1 raw Egg.
Melt the butter; add rice and flaked fish, seasoning and
egg (beaten). Stir over fire till thoroughly hot. If
dry, add a little milk. Sieve the yolk. Use white as
a garnish, or chop and put with rice in pan. Serve on
a hot dish, and garnish with sieved yolk and a little parsley.
SCALLOPED FISH.
INGEEDIENTS.
f pint Bfichamel Sauce. Fried Crumbs.
i lb. cooked Fish.
Place fish, in large flakes, in alternate layers with sauce
in a buttered pie-dish or shells. Sprinkle over with
browned crumbs and heat through in the oven, i
66 BOVSBHOLD COOKEBT — FISS.
SCALLOPED SHELL FISH.
INGREDIENTS.
Mussels, Limpets, or^ Cockles.
Shell the fish, place in the bottom of a buttered dish,
sprinkle liberally with salt and pepper and a little lemon
]uice, cover with breadcrumbs, place some pieces of butter
over, and bake till hot through in a moderate oven. If
liked, brown crumbs may be sprinkled over.
SCALLOPED OYSTERS.
INGREDIENTS..
10 Oysters. ^ 2 or 3 table-spoonfuls Cream.
1 oz. Butter. Salt, Pepper, and Cayenne.
1 oz. Flour. Squeeze Lemon Juice,
i pint Oyster Liquor and
Milk.
Beard the oysters. Make a sauce with the butter,
flour, milk, and cream. Add oysters, salt, pepper,
cayenne, and lemon juice. Have ready some buttered
scallop shells or ramekin cases. Place in the mixture
and sprinkle over with browned crumbs. Heat through
in the oven, but do not cook the oysters. Garnish with
water-cress.
CURRY OF FISH.
INGREDIENTS.
J lb. Filletted Haddock, J pint Curry Sauce
Plaice, or Lemon Sole. (see page 246).
Simmer the sauce half an hour, strain, and return to
the rinsed saucepan. Put the fish, cut in pieces, into
the sauce, and cook gently about ten minutes. Serve with
3 ozs. of well-boiled rice.
BOVSEBOLD COOKEBT — FISB. 67
FISH SOUFFLE.
.. INGREDIENTS.
li ozs. Butter. 1 teaspoonful Anchovy
li ozs. Flour. Essence.
i pint Milk. 1 teaspoonful Savoury
3 Eggs and 1 extra White. Vinegar.
1 teaspoonful Worcester Salt, Pepper, Cayenne.
Sauce. J pint Anchovy Sauce.
} tin Lobster, or 6 ozs.
sieved Fish.
Chop the lobster, or sieve the fresh fish. Make a
panada with flour, butter, and milk; when cooked, add
seasonings and flavourings. Add flsh to the panada, and
whfe cool enough, add yolks of eggs, beating well after
each is added, then fold in the whites, which have been
stiffly whisked; place in a prepared souffle tin. Steam
steadily 40 minutes. Coat the souffle with anchovy sauce
and garnish with chopped parsley.
FISH CREAM.
INGREDIENTS.
6 ozs. raw Whiting (sieved). Salt, Pepper, and Cayenne.
i pint Cream. 2 Eggs.
1 gill Fish Stock. Squeeze Lemon Juice.
1 oz. Butter. White Sauce to coat,
li ozs. Flour.
Make a panada with the butter, flour and stock. Add
fish and seasoning, also eggs (beaten), and the cream
(whisked). Pour into well-buttered moulds and steam
gently till firm. Coat with white sauce (Bechamel or
Velonte).
FISH IN CUSTARD.
INGREDIENTS.
2 lbs. Filletted White Fish. 3 Eggs.
1 pint Milk. Salt and Pepper.
Cut the fish into nice-sized pieces and dip in seasoned
flour. Place in a buttered pie-dish. Make the custard
68 HOUSEHOLD COOKEBY — FISH.
Season and strain over the fish. Bake in a moderate
oven till nicely browned, set, and the fish quite ready
— about one hour.
QUENELLES OF WHITING.
INGREDIENTS.
i lb. WMtirig (after sieving). 3 or 4 table-spoonfuls Pish
3 ozs. Breadcrumbs. Stock or Milk.
1 oz. Butter. 1 table-spoonful Anchovy
2 Tolks of Eggs. Essence.
1 White of Egg. Salt, Pepper, Cayenne.
Soak the breadcrumbs in milk; then squeeze in comer
of cloth. Melt butter, add crumbs and cook till they
have absorbed butter. Add fish, beaten egg, and season-
ings. Pound together. Dip two dessert-spoons in boiling
water. Shape mixture into neat queilelles. Place on
a thickly-buttered saute pan; add salt; pour over boiling
water. Poach gently till firm (about 10 minutes). Drain
on a cloth. Dish in a circle in a round entree dish; coat
with HoUandaise, anchovy or white sauce. Pile cooked
green peas in centre. Garnish with powdered parsley and
coralline pepper.
OYSTER PATTIES.
INGEEDIENTS.
i lb. Puff Pastry J pint Oyster Liquor.
(see page 303). Lemon Juice.
15 Oysters. Salt, Pepper and Cayenne.
1 oz. Butter. 2 table-spoonfuls Cream.
1 oz. Flour.
Roll out the puff paltry, and stamp out the patties
with a round cutter (J lb. 12 patty case). Mark in the
centre of the round with a pastry cutter two sizes smaller,
but do not cut through. Brush the outer ring with egg.
Cut out some tops for the pastry oases with the remaining
pastry, using the small cutter as used for marking the
Urge rounds. Bake all in a hot oven, paying careful
Household cooke:bt — fiss. 69
attention to the tops, as they burn easily. When cooked
and well risen, remove the soft part in the patty cases.
Fill with the mixture. Place tops on the cases and
serve hot.
Mixture. — Beard the oysters, and( if large, cut in two
or four. Make a sauce from the flour, butter, oyster
liquor, and cream, stir till boiling, cook well., Add the
oysters and lemon juioe. Season nicely with salt and
pepper and cayenne. Fill each patty with the mixture
and serve hot.
FISH PASTRY.
INGREDIENTS.
6 ozs. Flaky or Bough PuS 1 chopped Gherkin.
Pastry. Seasoning.
6 ozs. cooked Pish. 1 teaspoonful chopped
Sauce flavoured with Capers.
Anchovy (J gill). 1 chopped hard-boiled Egg.
Roll the pastry to an oblong length. Mix the fish
with the sauce and seasoning, and place on pastry. Brush
the edges with egg. Fold over. Brush with egg and
decorate with leaves. Bake in a hot oven. Serve on
a fancy paper. A few oysters or shrimps would improve
the mixture.
FISH MOULD.
INGREDIENTS,
i lb. cold Pish. 2 table-spoonfuls melted
2 Eggs._ Butter.
.Seasoning. i teaspoonful chopped
2 table-spoonfuls Parsley.
Breadcrumbs. 2 table-spoonfuls White
Sauce.
Soak crumbs in a little milk. Squeeze dry in clean
towel, pound fish with the butter. Add breadcrumbs,
sauce, eggs and seasoning ; mix well. Steam in a buttered
tin for half an hour. Serve with anchovy sauce poured
over and round. Garnish with cut lemon and parsley.
70 EOUSEEOLD COOKEBY — FISB..
DRESSED CRAB.
Leave the crab for about 20 minutes in cold water till
froth appears. Put into fast-boiling salted water and
boil according to size — 20 minutes about the average time.
It must be thoroughly cooked ; when cold it is ready for use.
First Method.
Remove the small claws and lay aside for garnish.
Break off the big claws and remove the flesh. Take off
the apron and break it up. Take out the white flesh
and throw away the grey spongy feelers. Take all soft
flesh from the shell. Mix soft flesh with the white flesh
out of the claws, add some melted butter or salad oil
(1 or 2 table-spoonfuls), breadcrumbs, salt, pepper,
mustard and vinegar to taste. Mix thoroughly. Polish
the shell well, using a little salad oil to brighten; replace
the mixture in the shell. Use claws to garnish. Arrange
on some fresh salad.
Second Method.
Flake claw flesh finely and lay aside. Prepare the
soft part and mix with some Mayonnaise or salad dressing.
Replace in the shell and garnish with claw flesh, arranging
it in lines, alternately, with sieved yolk and finely-chopped
parsley, coralline pepper, or lobster coral. Arrange on
a serviette or salad.
Mayonnaise (see page 167).
MAYONNAISE OF SALMON.
INGREDIENTS.
Some nice pieces cold Water-cress.
cooked Salmon. 2 hard-boiled Eggs.
3 or 4 nice Lettuces. Mayonnaise Sauce.
i Cucumber. Few Gherkins and Capers.
2 or 3 boned washed Some Aspic JeUy.
Anchovies.
Wash and dry the lettuce well. Keep the best parts
for garnishing; tear up the rest. Slice the cucumber
HOUSEHOLD COOKEST — FISH. 71
very finely (if liked, ornament the edges); cut into about
eight pieces. Chop some of the aspic jelly; cut the rest
into fancy blocks. Chop the anchovies. Place some
lettuce on a dish, then some anchovies, then some lettuce.
Place salmon, divided into nice pieces, on top. Pour
Mayonnaise sauce over. Decorate with capers and
gherkins cut in fancy shapes. Put cucumber round the
dish. Garnish with aspic jelly and eggs.
Mayonnaise {see page 167).
Aspic Jelly {see page 221).
POTTED SHRIMPS.
INGREDIENTS.
i pint Shiimps. Pinch Nutmeg.
2 ozs. Fresh Butter. Salt and White Pepper.
Pinch powdered Mace.
Pick the shrimps and put them with the other ingredients
into a stewpan. Let them heat gradually in the butter,
but do not let them boil. Turn into small jars; cover
with clarified butter to exclude the air.
Notes. — Shrimps, after being cooked in the butter may
be pounded, rubbed through a sieve, and then potted.
Other varieties of cold fish may be potted.
To i lb. cold fish — 3 to 4 ozs. butter (clarified), pepper,
salt, pinch nutmeg.
72 HOUSEHOLD C00KEB7 — MEAT.
MEAT.
BOILING.
BOILED FRESH MEATS.
Wipe the meat and cut off any superfluous fat; weigh
the joint. To a thin piece such as ribs of mutton, allow
15 minutes to the lb. and 15 minutes over; if a thick
piece like a leg of mutton or round of beef, 20 minutes
to the lb. and 20 minutes over. Pork and veal require
25 minutes to the lb. and 25 minutes over. If necessary,
tie the meat in shape. Place the meat in boiling water
sufficient to cover, bring to boiling point and skim. Let
it boil for five minutes to harden the outside, then draw to
the side of the fire and allow to simmer during the rest
of the time. Seasoning should be added, in the proportion
of 1 dessert-spoonful to the quart, when half cooked.
Boiled mutton is served with white, parsley, onion or caper
sauce; boiled rabbit with onion sauce; boiled fowl with
egg sauce. A small fowj or rabbit will be cooked in
three-quarters of an hour; large ones wiU take from IJ
to 2 hours, according to the age; a rabbit requires previous
soaking in salted water for 1 hour.
The water in which the meat has been boiled should
always be kept and used for soup.
N.B, — Carrots and turnips may be boiled with the meat.
The foregoing times of cooking refer only to joints of
4' lbs. and over. A smaller joint takes a proportionately
longer time.
BOILED SALT MEAT.
If the meat is very salt, soak overnight in cold water
and bring very slowly to boiling point in fresh cold water.
PLATE
DIFFERENT CUTS of BEEF.
1. Buttock or Rump.
2. Aitch Bone.
3. Sirloin.
4. Spare Ribs and Ribs.
5 and 6. Large and small runners.
7. Round (Top-side and Silverside).
8. Thick Flank.
9. Thin Flank.
10. Small Round.
11. Hough, or Shin, or Leg (Nap-bone).
12. Nine Holes.
13. Brisket.
14. Shoulder.
15. Neck and Cheek.
16. Marrow Bone.
DIFFERENT CUTS
of VEAL.
1. Loin.
2. Chump End of
Loin.
3. Fillet.
4. Hind Knuckle.
5. Fore Knuckle.
6. Neck (Best end).
7. Shoulder.
8. Blade Bone.
9. Breast.
10. Flank.
11. Head.
12. Calf's Foot.
DIFFERENT CUTS
of PORK.
DIFFERENT CUTS of MUTTON.
1.
2.
3.
4.
5.
6.
Spare Rib.
Hand or Shoulder.
Spring.
Loin.
Loin Double.
Leg.
/^
1 ^ U.l^
ill 7- ifiii/
fli(/.m
iUniA
1.
Leg or Gigot.
5.
Scrag.
2.
Loin Double.
6.
Shoulder
3.
Chump End of
7.
Breast.
Loin.
8.
Head.
4.
Neck (Best End
9.
Shank.
or Loin).
10.
Trotter.
SIDE of BACON.
Collar. 5. Gammon.
Back . 6. Flank.
7. Streaky.
4. Corner. 8. Fore-end.
SOUSEEOLD COOKEBT — MEAT. 73
Pour off the water and pour on fresh boiling water,
SMmnpr very slowly till tender, allowing 30 to 35 minutes
to every lb. according to the thickness of the meat. Skim
frequently when simmering. When tender, serve on a
plate with cooked carrot and turnip and dumplings {see
suet pastry, page 301), and greens (see cabbage, page 143).
Boiled Salt Pork when ready must have the skin
removed and the top covered with bread raspings and
served with peas pudding (see page 155).
Boiled Ham is cooked in the same way. If ham is
to be eaten cold, allow it to remain in the water in which
it has been cooked until it is col&; this makes the ham
more mellow and juicy. When taken out of the water
remove the skin and cover with bread raspings, or it can
be glazed. /
A Tongue is boiled in the fame way; a medium-sized
tongue will take 3 hours to cook gently.
N.B. — If any of the above are to be served cold it is
better to allow them to cool in the water in which they
are cooked.
POTTED HEAD.
INGREDIENTS.
1 Ox Head. 4 sprigs Parsley.
100 Peppercorns. 4 Bay Leaves.
4 blades Mace. Salt.
25 Allspice Beriies. 2 small Onions.
4 sprigs Thyme and 8 Cloves.
Marjoram.
Clean the head thoroughly, put it in a large pot, just
cover with clean cold water, and simmer 5 to 6 hours,
then take out the head and cut the meat from the bones,
put the bones back in the pot with the liquor and all
the other ingredients; simmer for 1 hour longer, then take
off the lid and boil quickly for half an hour. Cut the
meat into small squares, strain the liquor over the meat.
74 EOUSEEOLD COOKEBT — MEAT.
Wet with oold water as many moulds or basins as you
require, fill them with the meat and liquor, let it stand
for a night to cool and get firm, then turn out. Garnish
with parsley. A good-sized head will make 16 lbs.
N.B. — ^Half the above quantities can be used.
POTTED HOUGH.
INGEEDIENTS.
2 lbs. Hough. Or Nap Bone.
6 pints cold Water. Salt.
2 Pig's Feet (unsalted).
Break up the feet, (Jleanse and scrape, put on in cold
water, bring to boiling point, and throw away the water.
Wash the feet and put on again, with measured water and
the hough, boil gently 4 hours, remove the meat from the
bonesj cut up finely, place back in pan with liquor and
seasonings, boil, pour into wetted moulds.
HAGGIS.
INGREDIENTS.
A Sheep 's Bag and Pluck. 4 medium-sized Onions
i lb. pin-head Oatmeal. (blanched).
i lb. Mince Suet. J teaspoonful Powdered
2 tablespoonful Salt. Herbs.
1 teaspoonful Black Pepper.
Wash the bag in cold water, scrape and clean it well,
let it lie all night with a little salt. Wash the pluck,
put it in a pan of boiling water and boil for two hours
with wind pipe hanging out. When cold, cut off the
wind-pipe, grate the liver, mince the heart, lights, suet
and onions, add the oatmeal (which should first be toasted,
not coloured), salt, pepper and herbs, and 1 pint liquid
in which the pluck was boiled. Mix well, fill the bag
rather more than half full of the mixture, then sew up,
place in boiling water, boil for 3 hours, pricking
occasionally to keep from bursting.
MOUSEEOLD COOKEBY — MEAT. 75
N.B. — The bag may also be prepared in the following
way: — Get the stomach-bag cleaned by the butcher; wash
it thoroughly, and put it on in cold water, bring to boiling
poipt, which will cause the bag to contract. Take it out
of the pot immediately, wash and scrape it well, and lay
in salt and water until needed. Take the stomaeh-bag,
keep the fat or smooth side inside, and flU it, but not
quite full ; sew the opening, and put in boiling water to
boil gently for 3 hours.
SHEEP'S HEAD.
INGREDIENTS.
1 Turnip and 2 CarrotB. 1 Sheep's Head and Trotters.
Prepare the head and trotters as for sheep's head broth.
Cover with cold water, bring slowly to boiling point, skim
well, and boil gently till tender 4 to 5 hours. Add the
vegetables, out in quarters, about 1 hour before «the head
is ready. Dish the head and trotters neatly, cover with
parsley sauoe, serve the cut vegetables round.
ROASTING.
ROAST BEEF.
Weigh and wipe the meat, and if necessary, tie it up,
but do not skewer it. Make some dripping hot in a
tin, and place a trivet in it. Put in the meat. Baste
the cut sides and cook in a hot oven at first to form a
casing round the meat, then reduce the heat. Allow 15
minutes to the lb. and 15 minutes over. Baste very
frequently. Then place the meat on a hot dish.
N.B. — If stuffed, allow 25 minutes to each lb. Less
than 3 lbs. in weight allow longer time in proportion.
To make the Gravy. — Pour the fat from the dripping-
tin, leaving the brown sediment, add the salt, stir and
76 SOUSEHOLD COOKEBT — MEAT.
brown, then pour in about J pint boiling water or stock;
stir it round the tin till all the sediment is dissolved ;-
bring to the boiling point; boil for a few minutes. Skim
off all the fat from the top; pour a little gravy round
the meat, and serve the remainder in a hot sauce-boat.
All roasts are best cooked before a clear fire.
N.B. — Roast Beef. — Serve also with Yorkshire pudding
and baked potatoes. '
ROAST MUTTON OR LAMB (FROZEN),
Keep the joint in the kitchen until it is quite thawed.
Wipe it carefully. Melt 1 or 2 ozs. dripping in a roasting
tin and place the meat in. Allow about 20 minutes
to each lb. and 20 minutes over, depending upon the
thickness of the meat. Baste frequently.' When cooked,
remove the meat on to a hot ashet.
To maike the Gravy. — Pour off the liquid fat, leaving
the sediment behind. Add salt and 1 teaspoonful flour
and stir till brown, pour in J pint boiling water. Stir
it about the tin to collect and dissolve the sediment.
Boil well and serve. If liked, serve mint sauce with
lamb, and onion sauce and red currant jelly with mutton.
POT ROAST.
Melt the fat in a strong iron pan, and when smoking
hot, brown the meat quickly all round. Then put the
pan lid on, and allow it to cook exactly the same way
as cooking in the oven or in front of the fire. Keep
turning the meat frequently, and baste also. The length
of time may be longer than if done in the oven. The
gravy is made similarly to that for roast beef.
«
ROAST PORK.
Wipe and see that the pork is jointed; score or prick
the fat. Place in a hot oven and roast, basting frequently;
SOUSESOLD COOKERY — MEAT. 77
allow 25 minutes to the lb. and 25 minutes over. Serve
with thickened gravy, made as follows : — Pour off the fat;
put in a teaspoonful of flour and the salt. Stir it well
about the dripping-tin; gradually pour over J pint boiling
water. Stir till it boils.
Pork may also be stuffed with sage and onions.
SAGE AND ONION STUFFING.
INGEEDIENTS.
3 or 4 large Onions. 1 teaspoonful Sage.
Parboil the onions; chop and add sage and seasoning;
add a few breadcrumbs, and stuff the meat with this; or
cook the onions thoroughly and serve the stuffing separately.
Apple sauce should also accompany roast ^ork.
STEWING.
IRISH STEW.
INGREDIENTS.
1 lb. Neck of Mutton or 1 teaoupful of Water.
scraps of any Meat. 2 large Onions.
8 or 10 large Potatoes. Salt and Pepper.
Cut the meat up neatly, make the pan hot, seal
the meat in it. If the meat is very lean a little
dripping may be required for browning it. Skin the
onions and cut them into thin rings. Wash, peel, and
slice the potatoes thickly; put alternate layers of meat,
potatoes, onions and a little seasoning in the pan, add
the water, rfbver closely, stew gently 2 hours. Stir fre-
quently, and if necessary, add more water and seasoning.
Serve in a pile in a hot dish.
N.B. — This and other stews may be cooked in a jar or
basin, which must be closely covered and set in a pan with ■
enough boiling water to come half way up; allow to cook
3 to 4 hours. ,
78 EOUSEEOLD COOKBBT — MEAT.
DUTCH STEW.
INGREDIENTS.
i lb. Shouldei Mutton. .. J Onion.
i Cabbage. '" J oiz. Dripping.
3 Potatoes. Seasoning.
Melt fat and fry chopped onion a little, add meat and
cook 20 minutes. Add l cabbage (cut into 4), also sliced
potatoes all dripping wet. Season with salt and pepper
and cook slowly till all is tender.
WHITE STEW OF RABBIT.
INGREDIENTS.
1 Babbit. A little Lemon Bind.
J pint Stock or Water. 2 ozs. Flour (goocL measure).
1 Onion. i pint Mjlk.
1 oz. Dripping. Seasoning.
Clean the rabbit, removing eyes, liver, kidneys, heart
and lungs. Split the head and soak until free from
blood, add it and the flaps to the stew (do not serve but
place in the stock pot). Wash rabbit and soak in warm
or salted water three-quarters of an hour, wash and cut
into neat joints.
Bring water or stock to the boiling point, add onion
and flavouring. Put in rabbit and pinch salt; boil 2
minutes, then simmer gently li hours. Lift out joints
and let stock settle. Then pour off clear part (the brown
part may be put in a brown stew). Take J pint of the
clear liquid, add it to the half pint milk; melt the butter
in a pan; add flour, gradually the liquid, stir till boiling,
cook thoroughly, add seasoning and joints of rabbit.
When hot, serve, pouring white sauce over. Garnish
with curled or fried bacon, or if liked, with fried bread.
N.B. — If rabbit be very dark it may be blanched before
commeneiag to cook.
HOUSEHOLD COOKEBY — MEAT. 79
BROWN MEAT STEW.
INGREDIENTS.
1 lb. Stewing Beef. 4 oz. Flour.
1 Onion. J pint Water.
1 Carrot. Seasoning,
i Turnip. 1 oz. Dripping.
Melt the dripping and when quite hot add sliced onion,
put on pan lid and leave to brown over a gentle heat.
Prepare meat by washing and drying, cut into 3 inch
squares, put . into pan with onions, stir round, replace
lid and leave to cook slowly for |-1 hour depending on
quality of meat. Stir occasionally. Blend the flour
with the water, add to pan and stir till boiling, add
prepared carrot and turnip and seasoning and continue
cooking gently for same time again.
Serve meat and vegetables and pour over gravy.
EXETER STEW.
INGREDIENTS.
i lb. Lean Beef. 1 table-spoonful Vinegar.
1 Onion. Salt and Pepper.
1 table-spoonful Flour. 1 pint cold Water.
1 oz. Dripping. '
Make the dripping very hot in a pan; peel and slice
the onion, brown it in the dripping; add the flour and
brown that also. Add the water, vinegar, and a little
salt and pepper; then the meat, cut in neat pieces.
Sin&ner for two hours. Three-quarters of an hour before
serving add savoury balls, and continue cooking. Serve
neatly.
SAVOURY BALLS.
INGREDIENTS.
3 ozs. Flour. i Onion (finely chopped).
1 oz. ^uet (finely chopped). i teaspoonful chopped
i teaspoonful Baking ■ Parsley.
Powder. Salt and Pepper.
Pinch Herbs.
Mix all these well together, make into a light dough
with cold water, divide into balls, roll each lightly in
80 SOUSEBOLD COOKEST — MEAT.
flour, and drop them into the stew. They will take three-
quarters of an hour to cook. Remove the halls; season
the stew if necessary. Arrange the balls round the meat,
or serve separately, if liked.
STEWED HOUGH AND VEGETABLES.
INGREDIENTS.
1 to 2 lbs. Hough. li pints Liquid.
1 or 2 Carrots. 2 oza. Flour.
1 or 2 Turnips. Salt and Pepper.
3 small Onions. 1 oz. Dripping.
Place dripping in a stewpan to get hot, put the meat
in, and fry, round and round, for nearly 10 minutes, till
nicely browned aU over. Place in the onions, cut in
rings; fry them a golden brown. Add seasoning and
water, bring to boil, simtmer gently. Add the vegetables,
cut in convenient-sized pieces; continue cooking for 2 to
3 hours. Lift out meat and vegetables on to a hot meat
dish ; thicken the gravy with blended flour, stir till boiling,
and pour over the meat.
N.B. — Large pieces of mutton, lamb, and veal may be
treated similarly, and seasonable vegetables used. If
Spring vegetables, these need only be put in 1 hour before
the end.
STEWED LIVER AND BACON.
INGREDIENTS.
1 lb. Liver. 2 Onions.
6 ozs. Bacon. Seasoning.
1 oz. Mour. 1 teaspoonful dried Sage
4 pint Stock. (if liked).
Cut liver in pieces, wash and dry. Fry the bacon in
the stewpan; remove, and fry the onion, sliced; remove
it, and fry the flour till golden brown. Add the stock,
stir till boiling, then replace bacon, liver, and onion, and
season. Simmer gently for 1 hour. Serve.
sou BEHOLD COOKEEY — MEAT. 81
STEWED TRIPE AND ONIONS.
Wash the tripe well in warm water; put in a pan
with plenty of cold water; let it get very hot, but do not
boil; then pour away the water, and lay the tripe on a
board and scrape till quite clean; put on again in a pan
of cold water, and allow to simmer 6 to 9 hours. When
quite tender pour off the liquid, cut the tripe into neat
pieces, and put into a saucepan with a pint of milk and
4 blanched onions sliced. Let all simmer 1 hour. Blend
1 tablfe-spoonful flour with a little cold milk pour on to
it the milk from the tripe, add salt and pepper to taste,
put back in pan, and stir till it boils well. Dish neatly,
and garnish with toasted bread.
N.B. — The liquor from the tripe, if boiled 1 hour with
i lb. rice, a carrot, turnip, and onion, cut up in small
pieces, makes excellent soup.
STEWED COW HEEL and COW HEEL JELLY.
INGEEDIENTS.
1 oz. Butter. Nearly 1 pint Milk.
1 table-spoonful chopped 1 table-spoonful Flour.
Parsley. 2 Onions.
1 Cow-heel or Ox Foot. Pepper and Salt.
If the hoof has not been removed put the foot in boiling
water, and let it soak till the hoof will come off (the
boiling water must be frequently renewed); then chop
the foot in four pieces, wash, blanch, scrape, put it into
a pot with just cold water enough to cover it, and simmer
gently for 5 or 6 hours. Take out the foot, cut off
all the meat, put the meat into a saucepan, with a small
bit of onion, and just milk enough to cover it; simmer
for 1 hour. Blend smoothly a table-spoonful of flour
with a little cold water or milk, stir into the stew, stir
till it boils, boil for 5 minutes, then add the butter and
parsley; serve neatly, with the sauce over. The liquor
in which the foot was boiled will be a strong jelly when
82 S0U8EE0LD COOKERY — MEAT.
cold. If it has been boiled without onions it may be
sweetened to taste, and flavoured with lemon it is excellent
for invalids; or it can be used for soup or broth, if
savoury.
STEWED SAUSAGES.
INGREDIENTS.
1 lb. Beef Sausages. 1 slice Toast.
i pint Brown Sauce. Seasoning.
Prick and place the sausages in the stewpan with the
sauce. Stew gently half-an-hour. Then remove the
sausages. Serve on the toast and pour the sauce over.
N.B. — If liked, apple sauce may be served also if pork
sausages are used. If wanted a good brown, the sausages
are improved by being fried before they are placed in
the sauce. ^
MINCED COLLOPS.
INGREDIENTS.
1 lb. Minoe. J pint Water.
2 small teaspoonfuls Flour. Seasoning.
1 Onion (chopped).
Heat the pan and rub a little fat over bottom. Place
in mince and onion and stir about till each particle is
separate. Add flour and water blended. Simmer J hour.
1 tablespoonful mushroom ketchup may be added if
liked.
Season and serve with toast or hard-boiled egg.
FRYING.
LIVER AND BACON.
INGREDIENTS.
J lb. liver. J teaspoonful Salt.
3 to 4 ozs. Pat Bacon. Pinch Pepper.
i table-spoonful Flour. J pint boiling Water.
Slice the bacon thinly. Cut liver into slices rather
less than half-inch thick, and wash thoroughly and dry.
HOUSEHOLD COOKEBY — MEAT. 83
Pry the bacon, leaving it rather underdone, and keep it
in a warm oven to finish cooking. Dip liver in seasoned
flonr and fry it in fat drawn from the bacon. When
quite ready, keep hot while making gravy. Brown the
remainder of the flour, gradually add water, and cook well.
For pinner, serve with this thickened gravy; but for
breakfast, only the liquid fat left in pan is poured round.
FRIED STEAK AND ONIONS,
INGEEDIENTS.
i lb. Steak. 1 gill boiling Water.
2 Onions (Spanish Salt,
preferred).
Wipe the steak and cut the onions thinly in rings.
Heat a little dripping, and fry the onions till cooked and
a light brown colour; squeeze the fat from them, and
place them between two plates to keep hot. Then reheat
the fat, adding a little more, if necessary, and place in
the steak. Fry quickly on one side and then on the other,
and also the edges; then keep turning every 2 minutes,
allowing for a steak one inch thick from 10-12 minutes
(depends on whether liked under-done or not). Have
dish ready, and place steak in the middle with the onions
round about.
Remove all the fat from the pan, add the salt to the
sediment, stir well, then add a little boiling water, and
stir to dissolve the sediment in the pan. Boil well and
pour round the, steak.
N.B. — ^Some people like the gravy slightly thickened
with a teaspoonful of flonr.
84 HOUSESOLD COOKEBY — MEAT.
GRILLING.
GRILLED CHOP.
INGREDIENTS. ,
1 Loin or Neeb Chop, 1 to IJ inches thick.
Wipe and trim off unnecessary fat. If loin chop,
skewer into shape. Heat gridiron and rub over with
suet. Place chop on and brown quickly, first on, one side
and then on the other. Lower the heat, and continue
turning meat every 2 minutes until done, about 12 minutes.
Pour over any juice that has come from the meat. Place
a little butter on, season, and serve immediately with
bread sauce.
Steak is done similarly, but will take 15 minutes.
Mutton and steak may be served underdone, if liked.
STEAMING.
STEAMED STEAK.
INGREDIENTS.
1 lb. Stewing Steak. 2 small Onions.
1 dessert-spoonful Seasoned 1 Carrot.
Mour. J Turnip.
Liquid to cover (about
i pint).
Wipe and cut the meat into neat-sized pieces, dip in
seasoned flour, roll up, and place on end in basin, with
layers of sliced vegetables. Pour in the liquid, place
the basin in the steamer; cover with greased paper or lid.
Steam steadily for 2 to 3 hours, according to kind of
meat used. Serve in the basin, Tjith a folded napkin
round.
EOUSEEOLD COOEEBY — MEAT. 85
REHEATED MEAT DISHES.
HASH.
INGREDIENTS.
i lb. Ooia Meat. J oz. Fat (Dripping),
i pint Brown Gravy. i oz. Brown Flour.
Remove most of the fat from the meat and cut into
thin slices. Place meat in cool, seasoned gravy; let it
stand for half an hour; then heat gradually through.
Simmer very gently if meat is rather underdone. If
meat was thoroughly cooked the first time it only requires
to be made hot. After meat has been heated, or, if
necessary, cooked, add, if liked, 1 table-spoonful of ketchup.
Thicken with blended flour. Serve very hot with neatly-
cut toasted bread.
N.B. — Sliced vegetables may be simmered till tender in
the grravy before the meat is added, and served with it.
SHEPHE*RD'S PIE.
INGREDIENTS.
4 lb. Cold Meat. About 4 table-spoonfuls
i Boiled Onion. Brown Sauce.
Salt and Pepper. 1 lb. Masted Potatoes.
Remove the excess fat and all gristle from the meat,
chop coarsely, and place in the bottom of a greased pie-dish.
Add chopped onion and seasoning, and mix thoroughly.
Add sa,uce, and place potatoes on top. Smooth with a
knife and mark round with a fork. Place in a fairly-
quick oven until hot throughout, which will take about
20 to 30 minutes. Brown on top. Small pieces of
dripping may be added to help the browning.
MINCE OF COLD MEAT.
INGREDIENTS.
i lb. Cold Meat (minced). i pint Brown Sauce.
Little Salt and Pepper.
Heat the sauce, add the meat, and, if necessary, simmer
about a quarter of an hour. Season and serve. Garnish
86 HOUSEEOLD COOKBBY — MEAT.
with toasted bread or hard-boiled egg or with a wall of
potato round, using a little more than J lb. potatoes to
i lb. minee.
COLD MEAT MOULD.
INGREDIENTS.
i lb. Oooked Meat. i teaspoonful Curry Powder.
2 ozs. Suet. A parboiled Onion (if liked).
3 ozs. Breadcrumbs. A little Stock or Gravy.
1 Egg. Bread Raspings.
A little Nutmeg. Salt and Pepper.
Grease a plain round mould or basin well. Line with
bread raspings. Chop the meat, suet, onion, and mix
with the breadcrumbs, nutmeg, and seasoning. Beat the
egg and add to th« mixture, along with sufficient stock or
gravy to moisten. Turn into prepared basin, covered
with greased paper, and steam for 1 hour. Turn out.
Serve with brown or tomato sauce, and garnish with
parsley.
For Brown Sauce {see page 238).
STUFFED POTATOES.
INGREDIENTS.
6 large Potatoes. 2 ozs. Cooked Meat.
2 table-spoonfuls Bread- A little Gravy,
crumbs. Dripping.
Seasoning.
Peel the potatoes; cut one end to make them stand
straight. Cut a piece off the other end to form a lid.
Hollow out the centre of each potato and fill it up
loosely with breadcrumbs, chopped meat, seasoning, and
g^avy mixed; then put on top. Heat some dripping in
a tin, and place in the stuffed potatoes. Baste and bake
in a hot oven about 1 hour, or till potatoes are quite
oooked through. Drain from the fat and serve very hot.
Veal forcemeat or sausage meat may be used to stuff.
EOUSEEOLD COOKEBY — MEAT. 87
STUFFED ONIONS.
Onions may be parcooked till centres can be removed.
then stuffed in same way as potatoes, and cooked as above.
MEAT CAKES.
Equal quantities of cold meat, finely minced, and mashed
potatoes, mix well together with a small piece of butter
or dripping, and seasoning. Form into small flat cakes,
rub each with flour, brush over with milk, and toss in
flour again, fry in hot fat; or they may be brushed with
egg, tossed in breadcrumbs and fried. Drain and serve
at once. Half an egg may be used for brushing over.
TOAD-IN-HOLE.
INGREDIENTS.
i lb. scraps Cold Meat or J pint Pancake Batter
Sausages. (see page 182).
Salt and Pepper.
Grease a pie-dish and put the meat at the bottom,
sprinkle with salt and pepper, pour the batter over and
bake for 1 hour in a sharp oven. Serve at once.
MEAT PASTRY.
INGREDIENTS.
i lb. Cold Meat. 1 gill Stock or Gravy.
1 teaspoonful Flour. i lb. Short Pastry (see
1 teaspoonful Ketchup. page 301).
Pepper and Salt.
Mince the meat finely; mix the flour smoothly with the
stock or gravy, add the seasonings, and mix all well
together.
Divide the pastry in two, roll one piece out very thinly,
and line a greased flat dish with it, roll the other piece
88 HOUSEHOLD COOKEBY — MEAT.
pastry for a cover. Put the meat in the centre of the
lined dish, wet the edges of the pastry, lay on the cover,
press edges well together, trim neatly, roll out trimmings
and cut ornaments from them for the top, ornament
neatly, bake in a quick oven for about three-quarters of
an hour.
SHEEP'S HEAD PIE.
INGREDIENTS.
Meat from a boiled Sheep 's i pint Stock from the boiling.
Head (skinned). J lb. Bacon (cooked).
1 teaspoonful finely-chopped Salt and Pepper.
Pardey. 2 hard-boiled Eggs,
i teaspoonful mixed Herbs. i lb. Short Onist (plain).
Cut the meat off the bones, skin the tongue, put a layer
of meat in a pie-dish, sprinkle with the chopped parsley
and herbs, then a layer of eggs, sliced, and bacon cut in
neat slices, and so on till all is \ised. Pour in aboux
J pint of the stock, allow to get cold, then cover with
pastry, and bake for 1 hour in a brisk oven.
PASTRY DISHES.
BOILED MEAT PUDDING.
INGEEDIENTS.
1 lb. Skirt of Beef or Steak. J teaspoonful Pepper.
J gill cold Water. 1 teaspoonful Salt.
1 table-spoonful Flour. 6 ozs. Suet Pastry (see p. 301).
Cut the meat into thin slices, dip each slice in the flour
and seasoning, which should all be mixed together.
Set aside one-third of the pastry for the top. Grease
a pudding basin and line with the pastry, laying it up
the sides neatly; fill it with the meat, pour in the water,
roll out the piece set aside to fit the top of the basin.
PLATE 2.
1.
Nap Bone.
2.
Hough or Shin.
3.
Rump.
4.
Popeseye.
5.
Flank, Thick.
6.
Thin Flank.
7.
Brisket.
8.
Shin.
9.
Nap.
10.
Fillet or Undercut.
11.
English Cut Roast or Sirioin,
12.
Rib Roast or Popeseye.
13.
Shoulder.
14.
Runner.
15.
Sticking Piece.
16.
Neck.
17.
Heart.
18.
Windpipe.
19.
Kidneys.
20.
Gullet.
PLATE 2,
DIAGRAM OF OX.
^\B.t, Ma c NEI L
EOUSESOLD COOKEBY — MEAT. 89
Wet the edge of the pastry, lay on the top, press the
edges of the pastry together. Dip a pudding cloth in
boiling water, sprinkle thickly with flour, cover the pudding
with it, tie securely and fasten the comers over the top
of the handle. Put the pudding in boiling water deep
enough to cover it, boil for 3 to 4 hours, then take off the
doth, let it stand a minute or two, turn out on a hot
dish. Cut out a little round from the top. Fill up
with hot gravy or water. Replace the top and serve.
2V.B. — The above may be steamed instead of boiled, but
requires longer time to cook.
SEA PIE.
INGREDIENTS.
1 lb. Lean Beef or Scraps. !■ dessert-spoonful Flour.
1 Carrot. Salt and Pepper.
1 small Tumip. J lb. Suet Pastry {see
1 small Onion. po^e 301).
Cut the meat in small pieces, and dip in seasoned flour;
scrape the carrot and slice it; peel the tumip rather
thickly and cut into thick slices. Put the meat and
vegetables into a medium-sized pan, and add seasoning
and enough cold water to cover. Place it on the fire
and allow to come to boiling point; simmer gently and
steadily for 2 houxs. Make pastry in usual way, roll it
out a size less than the top of the saucepan. Place
the crust on the top of the meat. Cook steadily for
another three-quarters of an hour, giving in all two hours
and three-quarters. Now and then, when cooking, loosen
the crust from the sides of the pan with a knife. For
serving, divide the crust across in four or eight pieces.
Place the meat and vegetables on an ashet and lay the
crust neatly on top.
N.B. — Sea pie may be steamed in a basin.
90 SOUSEHOLD COOKEBT — MEAT.
CORNISH PASTIES.
INGEEDIBNTS.
i lb. Short Pastry. 2 Potatoes (raw) sliced finely,
i lb. good fresh Meat sliced Seasoning.
thinly. Egg for brushing.
Roll out pastry thinly, cut in rounds, place on mixture,
wet round and enclose, pinch edges, prick, glaze. Bake
from I to 1 hour. Serve hot or cold.
MEAT PIE.
INGREDIENTS.
1 lb. Pie Steak. Bough PuEE or Flaky Pastry
1 oz. Seasoned Flour. to cover (i lb.).
A little "Water.
Cut the meat into neat strips, removing superfluous
fat. Dip the meat in seasoned flour, roll up with a
piece of fat in centre of each strip, and stand on end in
a pie-dish. Half fill with water. Wet the edges, and
line with strips of pastry. Wet the lined edge, cover
with crust, make a hole in the centre, brush over with
beaten egg, ornament with leaves, bake in a hot oven for
first half hour, then lower the heat, and^ bake for about
another hour to cooL meat. 1 lb. meat and i lb. pastry
for a No. 6 pie-dish.
SAUSAGE ROLLS.
INGREDIENTS.
1 lb. Sausages. 1 Egg or a little Milk,
i lb. Bough Puff Pastry. ' Water.
Boil the sausages two minutes; let them cool, and take
off the skin ; cut each sausage in half or skin the sausages
without parboiling.
Roll the pastry out thinly, and cut into pieces about
5 inches square. Put half a sausage on each piece of
paste, wet the edges and fold the paste over, bringing
the joins to the top; place on a baking tin, flake edges,
brush with egg or milk, and mark with a knife. Bake
in a hot oven about half an hour. Serve hot or cold.
HOUSEHOLD COOKEBY — UEAT. 91
HOT POT.
INGEEDIENTS.
IJ lbs. Mutton (neck of Flour.
mutton). Cold Water
2 lbs. Potatoes. Salt and Pepper.
1 Onion.
Cut th« meat into chops, trimming off some of the fat.
Dip in flonr, and lay on the bottom of pie-dish. Sprinkle
chopped onion over, season with salt and pepper and
cover with cold water, allow to cook in the oven three-
quarters of an hour. Peel the potatoes and place in
slices on top of the meat. Replace in the oven and
bake three-quarters of an hour, or until the meat and
potatoes are ready; baste very frequently.
POOR MAN'S GOOSE.
INGREDIENTS.
A Sheep's or Pig's Ldver. 1 teaspoonful powdered
1 table-spoonful Flour. Sage Leaves.
i teaspoonful Salt. 1 lb. Potatoes.
J teaspoonful Pepper. 1 pint cold Water.
Wash and slice the liver. Mix together the flour, salt
and pepper; dip each slice in the seasoning, put a layer
of seasoned liver at the bottom of the pie-dish. Have
an onion parboiled, chop it finely and mix with the
powdered sage leaves and sprinkle a little over the liver;
put in another layer, then more onion and sage, and so on
until the liver is all in the dish. Parboil 1 lb. of potatoes,
peel them and cut in slices, season them, pour the water
over the liver and cover all with the sliced potatoes and
bake for 1 hour.
ROAST SADDLE OF MUTTON.
Wipe meat carefully. Place into hot oven for first
5 minutes, then roast more gently, allowing 15 minutes
per pound, plus 15 minutes; baste frequently. Serve on
92 HOUSEHOLD COOKEBT — MEAf.
a, hot dish with some gravy round, and hand red currant
jelly.
ROAST STUFFED SHOULDER OF MUTTON.
INGREDIENTS.
Shoulder of Mutton. 3 ozs. Forcemeat
2 ozs. Dripping. (see page 252).
Bone the mutton, brush the cavity with a little egg,
prepare the forcemeat and place in the space left. Bind
up tightly in a neat roll. Fasten securely, with a string.
Heat the dripping in a tin and place the mutton on a
trivet in it. Bake in a hot oven, allowing 20 to 25
minutes to the pound and the same time over. Stew the
bones with the water for stock; take | pint, thicken with
IJ teaspoonfuls flour, adding seasoning, bring to boiling
point and pour into dripping-tin, after pouring off the
fat. Stir the sediment, strain and pour round the meat.
Garnish with boiled sprouts, baked tomatoes, or potato
cut like olives and fried.
ROAST STUFFED VEAL.
INGREDIENTS.
- 3 lbs. Fillets of Veal. Little liebig or Browning
2 ozs. Veal Forcemeat. (if necessary).
J pint Stock. 4 to 6 Tomatoes.
1 teaspoonful Flour. Cut Lemon.
Bone the fillet of veal, stuff with forcemeat and bind
with tape. Melt some dripping in a tin and place the
veal on a trivet. Roast in a hot oven at first and a
more moderate one afterwards, allowing 20 minutes to
the pound and 20 minutes over. When ready, dish the
veal. Blend the flour with the stock made from the
bones; stir till boiling, season. Pour off dripping from
tin, leaviag the sediment, pour in gravy to collect this
and boil in tin; then strain a little round the meat, and
serve the rest in a sauce-boat. Garnish with baked
HOUSEEOLD COOKEBY — MEAT. 93
tomatoes or anyi other delicate vegetable and serve with
cut lemon, handed separately.
Forcemeat {see page 252).
ROAST PORK.
Wipe and see that the pork is jointed, score or prick
the fat. Place in a hot oven and roast, basting frequently ;
allow 25 minutes to the pound and 25 minutes over. Serve
with thickened gravy made as follows : —
Pour 0&. the fat, add the salt, brown it, then put in
a teaspoonful of flour, stir it well about the dripping-
tin; gradually pour in i pint of boiling water, stir till
it boils, season.
Pork may also be stuffed with Sage and Onions {see
page 252).
Apple Sauce {see page 239) should accompany roast pork.
FOREQUARTER OF LAMB.
Roast, basting carefully, first being sure that it is
properly jointed. When cooked, loosen the shoulder from
the rest of the joint, put under it a lump of butter
(about 1 oz.), squeeze in some lemon juice and sprinkle
on a little cayenne pepper. Serve with gravy and mint
sauce, and have a second hot dish ready on which to put
the shoulder.
ROAST FOWL.
Pluck and singe the fowl. Make a cut in leg above
the toes and draw the sinews, then cut off the feet, scald
and scrape the legs. Cut off the head, leaving a long
neck skin. Cut neck skin up the back and remove the
crop, neck, and windpipe. Push the fingers in the open-
ing and loosen all round. (Enlarge the vent, push fingers
94 HOUSEHOLD COOKEBY — MEAT.
round the skeleton, loosening all round, being careful not
to wound any of the intestines or break the gall bladder.
Lay hold of the gizzard and pull out everythiag. Remove
the lungs and wipe out, never wash unless necessary.
Make a slit in the skin above the opening in vent and
pull the tail through. Stuff the breast with forcemeat
(2 to 3 ozs. veal forcemeat), fold the neck skin over.
Truss by folding wings back, pressing legs well in against
the body. Pass threaded trussing needle through the
wing and the joint between thigh bone, and drumstick
through body. Repeat this process on the other side
and tie securely. Pass the threaded trussing needle
through the thin bone against which the tail is lying,
twist the string round tail securely and pass the needle
through the thin bone at the other side and fasten. Place
slices of fat bacon on breast, cover with greased paper,
place on a trivet in tin in which 2 ozs. dripping have
been melted. Roast li to li hours, according to age
and size of bird. Baste bird frequently, remove the
paper and bacon, baste, dredge with flour, and put back
in a hat oven 3 minutes to froth. Remove strings and
place on a hot dish. Pour gravy round. Garnish with
curled bacon and water-cress, and place cutlet frills on
l^s. Serve with gravy and bread sauce,
e *
Gravy. — Simmer giblets in stock; strain, to every
i pint allow one teaspoonful cornflour or arrowroot.
Blend, season, and boil, then stir in the dripping-tin to
collect sediment after fat from roasting has been poured off.
Veal Forcemeat {see page 252).
ROAST DUCK.
Singe the duck and draw it. Cut off the wing bones
at the first joint. Cut off the toes, then scald and skin
the feet. • Fold them on to the back of the bird. Fill
HOUSEHOLD C00KES7 — MEAT. 95
the body ■with sage and onion stuffing; fasten in position
by means of skewers.
Make a small slit in the skin at the apron and just
catch the tip of the tail. Fix the bird in position by
means of trussing needle and string, and catch the skin
at the tail. Place in a tin with 2 ozs. hot dripping and
roast 1 to 2J hours, according to size. Baste frequently.
Serve with thickened gravy. Garnish with water-cress.
Send apple sauce to table with the duck. A goose is
cooked and served in the same way.
Apple Sauce {see page 239).
Sage and Onion Stuffing {see page 252).
ROAST PIGEONS.
/
INGREDIENTS.
2 or 3 Pigeons. A few Vine Leaves.
2 or 3 ozs. Dripping. 2 or 3 pieces of fat Bacon.
Draw, singe, and wipe the pigeons. Cut off toes, scald,
and skin the feet. Truss like a roast fowl, but cross the
legs. Heat the dripping in a tin; place in the birds;
put bacon on top; place vine leaves on each bird. Roast
about 40 minutes, basting frequently. Serve on thick
toast or fried bread. Garnish with water-cress and
browned crumbs, chip potatoes and salad. Hand bread
sauce and browned gravy with pigeons. _
BONED FOWL.
Ingredient. — 1 Fowl (undrawn).
Singe, remove the sinews and remove the feet. Split
the neck-skin down the middle of the back and break
off the neck. Begin to bone at the merry-thought.
Separate wing at the joint. Go on boning round the
skeleton until the legs are reached. Push well inside,
remove the thigh-bone, also half the drumstick. Go on
boning the bird until it can be turned inside out. Season
96 EOUSEEOLD COOEEBY — MEAT.
and stuff with half of a tinned tongue and 1 lb. sausage
meat. Truss, using skewers. Cover with buttered paper
and roast 1 hour to IJ, according to size. Make from
giblets and bones some stock, and make gravy from the
stock, thickening it with arrowroot as for roast fowl.
Garnish with water-cress. Serve hot or cold.
BOILED FOWL.
Pluck, singe, clean and wipe the fowl. Draw the
sinews, then cut the legs off at the drumstick. Cut neck
off as close to the body as possible, leaving a long neck
skin to wrap over. Put fingers into hole made for
drawing the bird, and loosen the skin all round the l^s.
Push them inside, pocketing them. Twist the wings over
at the back of bird. Pass the threaded trussing through
the ends of wings nearest the 1^, and between the drum-
stick and thigh bone through the fowl, and out at the
other side, securing the other leg and wing in the same
way. Push tail inside, and fasten ends of drumstick
together, pushing the needle through the tail at the same
time. Wrap the fowl in cloth or buttered paper after
placing one or two slices of lemon on the breast. Plunge
into boiling water, simmer 1 to IJ hours, or longer, accord-
ing to size and age. Remove string and paper, place
on a hot dish and keep hot while preparing sauce. Pour
suitable sauce (E^, Oyster, Mushroom) over, and garnish
with cut lemon and hard-boiled yolk of egg.
BOILED RABBIT.
INGEEDIENTS.
1 Babbit. Onion Sauce (see page 238),
Wash the rabbit and take out the heart, liver, and
kidneys. Truss it, taking the fore legs backwards and
the back l^s forwards. Push a skewer through, twist
the head to one side and fasten with a skewer and secure
with string. Have a pan of boiling water ready, boil
HOUSEHOLD COOKEBY — MEAT. 97
the rabbit gently from 1 to IJ hours, according to age.
When quite tender remove the skewers, dish on a hot
dish. Cover with | pint onion sauce, and garnish with
chopped liver, which has been put in to cook half an
hour before the rabbit was ready.
DRESSED LAMB'S HEAD.
INGEEDIBNTS.
A Lamb's Head and Pluck. 1 oz. Flour.
2 table-spoonfuls 3 ozs. Dripping.
Breaderumbs. Pepper- and Salt.
Take out the brains, thoroughly cleanse the head and
pluck; put aside half the liver, boil the rest "of the pluck
with the head for 2 hours. Place the head on a tin,
cover it with breadcrumbs, put 1 oz. dripping over it in
small pieces, place it in the oven or before the fire to
brown. Blend the flour with a little cold water, add
the pepper and salt, J pint of the water the head was
boiled in, with the heart, half the liver and half the
lights, minced finely; cook gently for 20 minutes. Heat
2 ozs. dripping in a frying-pan, cut the uncooked half
of the liver in slices and fry them. Place the head on
a dish with the mince round it, lay the fried liver on
the mince with brain cakes.
BRAIN CAKES.
INGREDIENTS.
Brains. 1 table-spoonful Vinegar.
2 table-spoonfuls 1 Dgg.
Breadcrumbs. Pepper and Salt.
1 teaspoonful finely-chopped 1 oz. Dripping.
Parsley.
Wash the brains with the vinegar and 1 pint of cold
water; boil them for 10 minutes, drain and chop them,
mix with the breaderumbs, parsley, pepper and salt, and
the egg well beaten. Heat the dripping in a frying-pan,
drop in the mixture in spoonfuls; fry a golden brown. \
98 HOUSEHOLD COOKEBY — MEAT.
CALF'S HEAD.
INGEEDIENTS.
Half Calf's Head. Few rashers of Ham.
2 ozs. Butter. 1 small Carrot.
2 ozs. Flour. 1 small Turnip.
i pint Liquor. 1 Onion.
J pint Mii. Bay Leaf.
Wash the head and remove the brain and tongue.
Blanch the head. Put into pan and cover with cold
.water. Add carrot, turnip, onion, bay leaf and the
tongue. Boil gently until tender, removing scum as it
rises. Boil the brain in muslin. Cut the bacon into
dice and fry. Remove the meat from the bones without .
breaking the skin. Serve coated with parsley sauce.
Garnish with chopped brain, bacon, quarters of lemon,
and sliced tongue.
GALANTINE OF CHICKEN.
INGREDIENTS.
1 Chicken (undrawn). Salt, Pepper, Cayenne.
1 lb. Veal. Ground Mace.
J lb. Ham. Grated Lemon Bind.
Bone the chicken, taking out every bone; sprinkle with
seasoning ; tuck the legs inside. Take 1 lb. veal and* pass
through a mincing machine twice, and do the same with
the i lb. ham. Season with salt, pepper, cayenne, ground
mace, and lemon rind. Place pieces of tongue in long
strips on it. Fill the places between with truffle, hard-
boiled egg and pistachio^. Cover with the rest of the
meat. Malce the farce into the shape of the bird and
slip the farce inside, sew up. Butter a cloth well and
place the bird on it. Roll it firmly round, tie at each
end, and cook in hot, well-flavoured stock (flavour with
vegetables, and the bones of the bird may be used). Cook
for li hours, 'allowing 25 minutes per lb.; remove the
• cloth, wrap in a clean one to remove some of the grease ;
EOUSEEOLD COOKEBT — MEAT. 99
place between two boards; put weight on top. When
cold, remove threads, glaze and ornament with aspic jelly.
Serve on a block of aspic jelly, with chopped jelly round.
N.B. — Be careful not to boil the bird too quickly, or
it will burst.
GALANTINE OF VEAL.
INGREDIENTS.
3 lbs. Breast of Veal. Truffle.
IJ lbs. Sausage Meat. Ground Mace.
2 hard-boiled Eggs. Lemon Bind.
2 thick slices Tongue. Salt, Pepper, Cayenne.
Few Pistachios and
Almonds (blanched).
Bone the veal, i Add mace and grated lemon rind to
the sausage meat; spread over the veal. Place on the
tongue cut in blocks the eggs cut in pieces, and fill up
spaces with almonds, truffle, and pistachios. Fold the
veal round; sew up; sew the ends. Tie in a buttered
cloth. BoU gently in stock 25 minutes to the lb. When
cooked remove the cloth, roll up in a fresh towel and
press between two boards till cold. Trim when eold
and remove threads, glaze and garnish. Serve on salad.
PRESSED BEEF.
INGREDIENTS.
10 lbs. Silverside (pickled). 1 Onion.
1 Carrot. 1 pint Aspic.
1 Turnip. Glaze.
Well wash the beef, tie in a cloth and put into a sauce-
pan with enough cold water to cover; simmer gently
1 hour. Pour off the water and cover with fresh boiling
water, add the vegetables and simmer gently for 3 hours.
Take out the meat, tie in a clean cloth and put into press
between two dishes with a weight on top. When quite
eold, glaze and garnish with chopped aspic.
100 HOUSESOLD COOKERY — MEAT.
BRAWN.
INGREDIENTS.
1 Pig's Head. 2 or 3 hard-boiled Eggs.
2 Onions. 3 Cloves.
12 Peppercorns. Blade of Maee.
Sprig Parsley. Thyme.
Clean the head well and put it in pickle for 3 da,ys.
Then boil gently till flesh leaves the bones easily. Take
the tongue from the head, skin it, cut into slices, then
into fancy shapes. Wet a plain round mould, decorate
with the fancy shapes of tongue and the eggs cut in slices.
Cut the meat into large dice. Take one quart of liquor,
put the bones back in it with the herbs and onions, pepper-
corns and cloves, boil for half an hour. Season the
pieces of meat, strain the liquor over and mix with it, boil
together 3 minutes, then put into the prepared mould.
When cold, turn out and garnish with parsley.
GLAZED AND BUTTERED TONGUE.
INGREDIENTS.
1 Ox Tongue. Chopped Aspic.
Melted Glaze. Creamed Butter.
Blocks of Aspic.
Wash and soak the tongue — ^the time (longer or shorter)
depending on how long it has been pickled. Boil gently,
allowing 25 minutes to the lb. and 25 over. Carefully
skin so as not to break the tip, and shape on a board,
placing a rolling pin under it to arch it nicely. Leave
overnight. Trim off the root part; brush with glaze;
decorate with creamed butter. Garnish with blocks of
aspic. Kx a frill round the root. \
HOUSEHOLD COOKERY — MEAT. 101
QUENELLES OF VEAL.
INGEEDIENTS.
i lb. Eaw Veal (weighed 2 small Eggs.
after sieving). , 1 oz. Melted Butter.
i lb. Panada. Salt, Pepper, Cayenne.
Mince the veal twice, then pound with the panada. Add
eggs, butter and seasoning. Pass through a wire sieve.
Mould with dessert-spoons dipped in boiling water into
the shape of eggs. Place ii^ a buttered saute pan. Gently
pour boiling salted water over. Then poach very gently
for about 12 minutes. Turn over in the water. Drain
on a paper or a towel. Dish on a potato border. Pour
Veloute sauce over. Have centre of peas or other
delicate vegetable.
PANADA.
INGREDIENTS.
i pint Stock (good). 2 table-spoonfuls Sieved
J oz. Butter. Flour.
Boil stock and butter. Add flour, stir vigorously, and
cook thoroughly. Use i lb. of this for the quenelles.
Veloute Sauce {see page 241).
HARICOT MUTTON.
INGREDIENTS.
2 lbs. best-end Neck of 1 pint Water.
Mutton. 1 Carrot.
1 oz. Dripping. J Turnip.
1 small table-spoonful Flour. Seasoning.
1 Onion. 1 oz. Haricot Beans.
Melt the dripping, fry the onion till golden brown, add
the stock, seasoning and vegetables, and simmer 1 hour.
Saw off the chine bone, divide mutton into chops, trim
neatly, taking off most of the fat, fry a golden brown,
drain, and add to the hot sauce, cook gently 20 minutes.
102 EOUSEEOLD COOKEBY — MEAT.
Dish chops neatly, with vegetables in centre and gravy
poured over. This can be made same as brown meat
stew. Beans par-boiled then added along with vegetables.
STEWED KIDNEYS.
INGREDIENTS.
li Sheep 's Kidneys. i table-spoonful" Flour.
1 small Onion (sliced). 2 or 3 table-spoonfuls I
i pint Stock. Sherry.
1 oz. Butter. Few Mushrooms.
1 Clove. Salt and Pepper.
Skin the kidneys and split in two, remove the core,
wash and dry, roll in flonr, and fry quickly in butter.
Place in a pan with the stock (made hot). Add mush-
rooms and onion, and seasoning. Simmer half an hour.
Blend the flour with a little cold water or stock. Pour
the hot stock over. Return to the pan, boil thoroughly,
and add sherry. Dish the kidneys, strain over the garvy,
and garnish with small potato balls or boiled macaroni.
STEWED VEAL AND RICE.
INGEEDIENTS.
Knuckle of Veal. 2 ozs. Butter.
1 Turnip. Chopped Parsley.
2 ozs. Flour. Seasoning.
J pint Milk. i pint liquor from Cooking
i lb. Bice. Meat.
1 Onion, stuck with Cloves.
Wipe the meat. Chop off the end of the knuckle
bone. Put into a white lined saucepan with the onion
and water to barely cover^^ Bring to boiling point; then
add turnip, cut into dice. The washed rice should be
added half an hour before serving. Simmer till cooked.
Serve the veal in the centre of a hot dish, with the rice
as a border- Coat with 1 pint parsley sauce made with
half milk and half liquor, in which the veal was cooked.
Garnish with cut lemon and rolls of bacon (grilled).
SOUSEEOLD COOKEBY — MEAT. 103
STEWED STEAK.
INGREDIENTS.
1 lb. Stewing Steak, cut in 1 oz. Flour.
one piece. f pint Stock.
1 oz. Dripping. Jjarrot and Turnip to garnish.
i Turnip. Seasoning.
1 Onion.
Heat^the dripping; fry the onions, cut in thin rings,
a nice brown, remove, then fry the meat, remove, bring
the stock to boiling point, replace the meat and onions.
Add these to the stock, also the trimmings of vegetables
left from cutting them into fency shapes, and seasoning.
Simmer till the meat is tender. Thicken the gravy with
flour; bring to boiling point. Place the steak on to a
hot dish; strain the gravy over. Garnish with vegetables
cut in fancy shapes and boiled in salted water.
BEEF OLIVES.
INGREDIENTS.
I
li lbs. Steak (thick and in f pint Stock. ^
piece). 1 oz. Dripping.
2 ozs. Forcemeat 1 table-spoonful Flour.
(see page 252). About J lb. Mashed Potatoes.
Prepare the forcemeat by mixing all the ingredients
together. Cut the steak into pieces 2 inches wide, cut
these into even strips. Place 1 teaspoonful forcemeat
on each piece, roll up, tie with string, and fry briskly
in very hot dripping. When brown, place in the stock,
to which some carrot, turnip, and seasoning have been
added to flavour. Simmer all very gently 1 hour or till
tender. Take off the string from the olives. Thicken
the gravy, replace the olives. Arrange the mashed
potatoes neatly on a dish. Place the olives in lines on
top, pour gravy over.
N.B. — Veal olives are prepared similarly, with the
addition of a slice of fat bacon laid over the veal.
104 SOVSEEOLD COOKEBY — MEAT.
VICTORIA STEAK.
INGREDIENTS.
Ham Forcemeat. ,
2 ozs. Breadcrumbs. 1 oz. chopped Ham.
1 teaspoonful chopped i teaspooniul Mixed Herbs.
Pardey. Salt and Pepper.
Little grated Lemon Bind. Egg to bind.
Mix all the ingredients together.
1 lb. thin lean Steak (cut Salt and Pepper.
in one piece). Little chopped Cooked Ham
1 oz. Dripping. for gamiki.
i piat Stock. Pew scraps of Vegetables (if
1 table-spoonful Flour. liked).
Place the forcemeat on steak, roll up, and fasten with
string. ' Fry briskly in dripping which has been made
very hot. Whai quite brown, remove steak whilst heating
stock. When stock is boiling, place ia the meat,
v^etables and seasoning, and simmer about 2' hours, or
until steak is tender. Remove string, thicken gravy with
flour, pour over meat, and garnish with the chopped
cooked ham.
N.B. — Any of the brown stews may be made by placing
the meat, unfried, into boiling good brown sauce and
simmering till tender, if this method be preferred.
STEWED OX-TAIL.
INGREDIENTS.
1 Ox-tail. J table-spoonful Lemon Juice.
1 small Onion. 1 table-spoonful Mushroom
2 doves. Ketchup.
J blade Mace. 1 pint Oold Water or Stock.
Bouquet Herbs. 1 table-spoonful Browned
i Carrot. Plour.
4 Turnip. 2 ozs. Butter.
6 Peppercorns.
Divide the tail into joints after washing and drying it.
Trim off superfluous fat. Fry a nice brown in bi;itter
and place in a pan with hot water or stock, add lemon
HOUSEEOLD COOKEBT — MEAT. 105
juice, onion (fried), the herbs and vegetables and season-
ing. Simmer 2 to 4 hours, till tender. Remove the
joints, strain the gravy. Place the browned flour in the
pan, add the gravy, stir till boiling; add ketchup. Put
back the joints, and allow to heat through. Serye,
garnished with croutons of fried bread, also carrot and
turnip cut into fancy shapes and boiled in salt water.
JUGGED HARE.
INGREDIENTS.
1 good-sized Hare. 1 Onion.
IJ pints Bone Stock. 3 ozs. Butter.
1 lb. firm Beef Steak and Seasoning.
Forcemeat (as below). li ozs. Flour.
20 Peppercorns. i pint Port Wine.
4 Cloves. 1 table-spoonful Red Currant
Bouquet Herbs. Jelly.
Forcemeat. ingredients.
4 ozs. Breadcrumbs. J teaspoonful Salt.
2 ozs. chopped Suet. J teaspoonful Pepper.
1 table-spoonful chopped 2 Egga.
Parsley. Little Anchovy Essence,
i teaspoonful sifted Thyme.
Mix the forcemeat in . the usual way. Cut the steak
into strips and place a little forcemeat on each, roll up,
tie with string, and fry a nice brown in some of the
butter, made hot; place aside. Skin, paunch, wipe the
hare, save the blood carefully. Cut hare into neat joints
and fry them quickly in butter. Place hare and pre-
pared steak in a stewjar along with the onion and
flavourings. Add the stock and a very little seasoning.
Place the jar in a tin of water, and put in a fairly hot
oven at flrst. See that the jar is tightly covered.
Bring to boiling point and simmer gently till tender (2
to 3 hours, according to age of hare). Whilst cooking,
make up the forcemeat not used for the steak into neat
baJls. Egg, crumb, and fry in hot fat; add to hare
106 BOUSEHOLD COOKEBY — MEAT.
20 minutes before it is ready. When hare is tender,
remove the balls, joints, and steak. Add blended flour
to the gravy, boil well, season, and add jelly. Add the
blood and heat through again. Then add wine, and, if
liked, a little anchovy essence. Remove strings from the
steak and arrange hare, etc., neatly on a hot dish. Pour
gravy over. Garnish with the forcemeat balls, and, if
liked, glace cherries.
MINCE ROLL.
INGREDIENTS.
1 lb. Mince. Stock or Water to moisten,
i lb. Ham or 2 Sausages. Salt, Pepper, Cayemie.
2 ozs. Breadcrumbs. Egg and Breadcrumbs
1 table-spoonful chopped to coat.
Parsley. 1 pint Stock (brown),
i teaspoonful Herbs. 1 oz. Flour.
Mix njieat, crumbs, seasoning and flour and sufficient
stock or water to moisten. Shape into a roll, brush with
beaten egg and coat with crumbs. Fry quickly in hot
fat till well browned. Have hot 1 pint stock. Place in
roll and seasoning. Stew gently IJ hours. Thicken
the gravy, using 1 table-spoonful flour, bring to boiling
point and pour over. If water is used, the addition of
a little carrot, turnip, and onion is advisable.
N.B. — If stock is pale, make first a good brown roux.
DUTCH SWEETBREADS.
INGREDIENTS.
i lb. Fillet of Veal (minced). Grated Lemon Ednd.
i oz. Suet. Egg and Breadcrumbs.
2" ozs. Breadcrumbs. 1 table-spoonful Flour.
1 oz. Butter. J lb. Curled Bacon.
1 Egg and 1 Yolk. . Slices of Lemon.
Salt and Pepper. 1 pint Stock (brown).
Soak the breadcrumbs with a little milk, then squeeze
dry in towel. Melt the' butter, add crumbs, cook over
HOUSEHOLD COOKEBT — MEAT. 107
the fire, add veal, egg and seasoning, also lemon rind.
Shape the sweetbreads by dividing the mixture and rolling
round; egg and crumb and fry in very hot fat quickly.
Have stock hot in pan, add seasoning, stew sweetbreads
in this 20 minutes. Then remove them, thicken the gravy,
stirring until it boils, add lemon juice. Dish sweetbreads
on a hot dish and pour gravy over, garnish with curled
bacon and cut lemon.
Curled Bacon (see page 353).
BROWN STEW RABBIT.
INGEEDIENTS.
1 Babbit. J pint Water or Stock.
2 ozs. Butter or Dripping. 1 table-spoonful Flour.
1 Onion. Salt and Pepper.
2 Cloves. i lb. Pried Bacon.
Slice the onion and fry in half the dripping. Place
in stewpan with the water. Add cloves. Have rabbit
cleaned, washed, and cut up. Roll joints in flour. Fry
in the rest of the dripping. Add rabbit and seasoning
to the hot stock and simmer till tender. Remove joints,
thicken the gravy. Strain gravy over the rabbit.
Arrange bacon round the dish.
N.B. — If liked, the bacon may be stewed with the rabbit.
CURRIED VEAL.
INGREDIENTS.
1 lb. Veal. J pint Stock.
1 oz. Butter. 1 small dessert-spoonful
1 small Onion. Curry Powder.
1 small Apple. 2 teaspoonfula Cocoanut.
Salt. i table-spoonful Flour.
Lemon Juice. * J teaspoonful Curry Paste.
A little Milk. 6 ozs. Boiled Bice.
2 teaspoonfuls Chutney (see page 156).
Chop the apple and onion, and put onion in a lined
pan with butter and fry till golden brown; add the other
108 HOUSEBOLD COOKEBT — MEAT.
ingredients. Fry gently 20 minutes, then add flour and
gradually the stock and seasoning. Stir till boiling, and
simmer 20 minutes longer. Cut up the veal in small
pieces and when the sauce has had its full time of cooking,
add veal, and simmer until all is tender. Add a squeeze
of lemon juice, seasoning, and about one table-spoonful
of mUk or cream. Serve on an entree dish, with a wall
of rice on either side. Garnish the rice nKitly.
TV.B.^Other meats may be used as above, also hard-
boiled eggs, and some vegetables.
STEWED PIGEONS.
INGEBDIENTS.
2 Pigeons. Squeeze Lemon Juice.
12 Mushrooms. 1 oz. Butter.
i pint Stock. Salt, Pepper, Cayemie.
i lb. Ham. • 1 teaspoonful Flour. ~
Clean the pigeons and cut in two. Fry quickly in
butter, then put in a stewpan with hot stock and mush-
rooms (which have been peeled and washed) and seasoning.
Add, if possible, i lb. ham, if liked (it could be fried with
the birds). Stew gently 1-2 hours. Remove the birds,
keep hot, strain and thicken t^e gravy. Serve daintily,
using mushrooms as garnish. Add lemon juice to gravy
and strain over.
SALMI OF PHEASANT.
INGREDIENTS.
i Boasted Pheasant. i oz. Glaze.
1 small Onion. IJ oza. Butter.
1 Tomato. 1 oz. Flour (good measure).
1 or 2 Mushrooms. Seasoning. .
I pint Stock. »
Melt i oz. butter, add to it the sliced mushrooms and
tomato. Cut up the bird in neat joints. Remove skin
HOUSEHOLD COOKERY — MEAT. 109
and loose bones. Add them to the mixture and fry
about 15 minutes. Add stock and glaze and simmer
about 20 minutes; strain. Melt 1 oz. butter in a pan
and add the flour. Fry till a light brown. Pour on
the strained stock gradually, stir till boiling. Cool slightly.
Add the joints of bird and seasoning. Simmer gently
15 to 20 minutes. Pile up on a croiite of bread (fried)
and garnish with small pieces of fried bread, or with
a puree of green peas (see page 158).
A salmi of pigeons or partridge is done similarly.
Duckling may also be used in the same way, but do not
fry the skin, as it is so greasy.
SWEETBREADS A LA CREME.
INGREDIENTS.
2 Sweetbreads. 4 ins. Carrot,
i pint Stock. i blade Mace.
1 small Onion. Few drops Lemon Juice.
3 or 4 ins. Lemon Bind. i pint Milk or Cream.
2 or 3 ins. Celery. 1 oz. Butter.
10 Peppercorns. li ozs. Flour (good measure).
Wash sweetbreads. Soak them half an hour in cold
salted water. Bring to the boil, then plunge in basin
of cold water and salt and lemon juice, then wash and
trim off any fat or pipes. Place in a pan with the
stock, flavouring and v^etables. Sinamer till cooked
(the time varies from 1 to 2 hours). Remove the sweet-
breads. Melt the butter, add the flour, cook lightly.
Add gradually the strained stock from the sweetbreads,
add the milk and cream. Bring to boiling point, cook
thoroughly, season, add lemon juice. Seat the sweetbreads
in the sauce. Serve on a bed of mashed potatoes or
fried bread, and coat with sauce. Garnish with cut ham.
fried bread, cut lemon, and parsley.
110
BO USESOLD COOKEBT — MEAT.
BLANQUETTE OF VEAL OR RABBIT.
INGREDIENTS.
1 lb. Veal cut in pieces.
Herbs (tied in muslin),
, 5 Peppercorns, 2 Cloves.
2J ozs. Butter,
i pint Cream.
Little chopped Ham for
garnish.
2 Onions.
1 teaspoonful Liebig Extract.
2} ozs. Mour.
2 Yolks.
Juiee of 1 Lemon.
Cold 'Vfeter.
Put the veal into a stewpan, with the onion and cloves
stuck in it, herbs, and Liebig. Cover with cold water.
Bring to boiling point. Skim. Cook very gently li
hours. Strain the liquor. Put meat on a hot dish.
Cook the butter and flour together. Add 1 pint of the
liquor. Mix the yolks and cream together, add to sauce.
Cook, but do not boil, after the yolks are added. Pour
the sauce over the meat. Garnish with chopped ham. '
2 ozs. Butter.
2 ozs. lean Ham.
1 Onion.
Few 'Herbs.
Lemon Bind.
Pinch Salt.
BRAISING.
BRAISE.
INGBBDIENTS.
Med. sized Carrot.
Piece Turnip.
2 stalks Celery.
Mace, Parsley Stem,
Bayleaf, Peppercorns.
J pint Stock.
Method.
Melt the butter. Fry the vegetables, roughly cut up,
with ham till lightly brown. Place on meat, vegetables,
etc., to be braised and cover with greased paper. Put
on lid and fume for 10 minutes. Add enough stock
to just cover vegetables, bring to the boil and simmer
half the required time' of cooking on the stove and the
remaining half in the oven. After cooking remove meat,
strain vegetables out of the gravy, skim well and reduce
BOUSEEOLD COOKEBT — MEAT. Ill
to demi-glaze and pour round meat. For a White Braise —
do not brown the vegetables and use white stock. Milk
may be added and the liquid made into a sauce for serving.
FRICANDEAU OF VEAL.
Trim and lard neatly a fillet of veal or beef. Make
a braise as above, then place on larded meat, cover with
greased paper and fume for 20 minutes. Add sufficient
stock to come half-way up; bring to boiling point, add
seasoning. Place in the oven and cook 20 minutes for
each lb. of meat, basting well. When cooked, crisp the
lardoons. Brush over with melted glaze. Strain the
gravy and thicken with corn-flour or by reducing; garnish
with cooked tomatoes, mushrooms, or potatoes cut in fancy
shapes. Espagnol sauce may also be served. *
GRENADINES OF VEAL.
INGBEDIENTS.
IJ lbs. Fillets of Veal. Bacon for Larding,
i pint well-flavoured Stock. Braise of Vegetables.
Cut the meat into rounds the size of a five-shilling
piece and IJ inches thick. Lard evenly with the bacon.
Take h^lf a carrot, half a turnip, and a piece of onion;
cut into thin slices and put iato the bottom of a stewpan
with a little butter. Fry 20 minutes, slowly. Place
grenadines on top and fry for 20 minutes, then add
sufficient stock to come half-way up the grenadines with-
out touching the lardoons; add seasoning. Cover with
a greased paper, put on lid, and bring to boiling point.
Place in the oven and cook gently for half an hour. Add
more stock as it reduces. When tender, remove the
grenadines from the pan; place under the grill to crisp
the bacon;, brush over with glaze. Strain the stock;
reduce by boiling to 1 gill or thicken with a teaspoonful
112 EOUSEHOLD COOKEBY — MEAT.
cornflour; bring to boiling point. Season and serve
grenadines on potato border {see page 115), place some
nice vegetables in the centre, and pour gravy round.
Espagnol sauce may be served instead of gravj'.
LARDED SWEETBREADS.
INGKEDIENTS.
2 Sweetbreads. Lardoons of Fat Bacon.
Braise. — As in previous "Braise." (Page 110.)
Prepare braise. Lard the sweetbreads after blanching
and trimming them, and place them on the vegetables,
and fry 20 minutes. Add the stock, which should just
come half-way up the sweetbreads without touching the
lardoons. Add seasoning. Cook till tender in the pan
in the oven. Lift the lid and crisp the lardoons. Reduce
the gravy if necessary. Brush the sweetbreads with
melted glaze. Place croute of bread on entree dish,
and place sweetbreads on top. Reduce the gravy if
necessary, and pour round, or serve with suitable sauce.
LARDED PIGEONS.
INGREDIENTS.
6 ozs. PiUet Veal (minced). Maoe.
S ozs. Eaw Ham (chopped). Salt, Pepper, Cayenne.
2 Pigeons. Bacon for Lardhig.
Grated Lemon Bind. i pint Stock.
Mix the veal and ham with the seasonings and flavourings.
Add the well-beaten egg. Bone the pigeons and fiE the
bodies with the mixture. Truss as for boiling; lard the
breasts, prepare the braise, when fried 20 minutes, add
pigeons and fry another 20 minutes, add enough stock
to come half-way up the birds. Cover with buttered
paper, bring to boiling point, and cook in a moderate oven
tUl tender. Remove the pigeons, brush over with melted
PL
CUTS OF BEEF (1).
Roast.
Sirloin with
ribs attached.
English Cut
Fillet Roast.
EOUSESOiD COOKEBY — MEAT. 113
glaze. Thicken the gravy with arrowroot, allowing half-
teaspoonful to half-pint stock or reduce. Pour a little
round and serve. Garnish with delicate vegetables such
as green peas, etc. If possible, place on a puree of
vegetables.
CUTLETS IN ASPIC A LA PRINCESSE.
INGEEDIEKTS.
li lbs. best end Neek of 1 pint Stock.
Mutton. Aspic Jelly.
Braise (carrot, turnip, etc.). White Chaudfroid Sauce.
Salad for garnish.
Prepare the cutlets by removing the chine bone. Fry
in butter; when browned place on the braise, add stock,
cover with buttered paper. Braise gently li hours.
Press between two plates. When cold, divide the mutton
into cutlets and trim. Mask with chaudfroid. Decorate
with cut chilli pod, gherkin and truffle. Pour liquid aspic
over each. When set, serve on a bed of salad over which
a little Mayonnaise has been sprinkled.
Mayonnaise (see page 167).
Chaudfroid Sauce (see page 242).
Aspic Jelly (see page 221). •
GRILLING.
GRILLED STEAK.
Choose a nice steak, fillet, or rump, from 1 to li inches
in thickness. Heat the gridiron, rub suet on the bars,
brown the meat quickly on both sides, then every 2 minutes
turn it till cooked. Time varies from 12 to 15 minutes,
according to thickness. Place on some Maitre d'Hotel
Butter, season lightly, serve with potato chips round and
oyster or tomato sauce (if liked), and Maitre d'Hotel
Butter (see page 114).
Potato Chips (see page 160).
114 HOUSEHOLD COO KEET — MEAT.
MAITRE D'HOTEL BUTTER.
INGREDIENTS.
2 ozs. Fresh Butter. A good squeeze of Lemon
1 teaspoonful chopped juice.
Parsley. Salt and Pepper.
Cayenne.
Cream the butter, add parsley, lemon juice, and season-
ing. Spread smoothly on a plate. Stand aside in a
very cool place until firm. Cut into blocks, serve a little
on the meat, hand the rest separately on glass plates with
some crushed ice.
GRILLED KIDNEYS.
INGREDIENTS.
4 Sheep's Kidneys. A little Butter for grilling.
1 oz. Maitre d 'Hotel Butter. Some toasted or fried Bread.
Split and wash the kidneys, remove the inside fat. Run
a skewer through and put some tiny pats of butter on
each. Place on a heated and greased gridiron and grill
the kidneys, turning every two minutes. Cook till just
done and no more. When quite ready, place a little
pat of Maitre d'Hotel Butter on each; slip on to a round
of toast. Serve instantly. Average time about 8
minutes.
FRYING.
MUTTON CUTLETS.
Ingredients. — IJ lbs. best end Neck.
Saw off the chine boie, and if necessary, make the rib
bones shorter. Remove the leaf of fat and divide into
cutlets. Trim skin from the bonB and bare the bone
half-inch above the eye. Beat lightly with a wooden
spoon dipped in water, and form into neat cutlets. Season.
Egg and crumb, and fry in hot fat from 8 to 10 minutes
EOUSEHOLD COOKEBY — MEAT. 115
according to thickness. Serve with a nice vegetable in
the centre, and pour tomato or other suitable sauce round.
Tomato Sauce {see page 246).
N.B. — Cutlets may be served on a potato border, if
desired.
POTATO BORDER.
INGREDIENTS.
J lb. sieved cooked Potatoes. J oz. Butter.
1 Tolk of Egg. Salt and Pepper.
Melt the butter, mix all together. Form into a roll
on a floured board. Twist it round, joining the edges
with a little egg. Brush well with the beaten egg. Mark
with a knife or fork. Slip on to a floured tia and bake
20 minutes in a quick" oven till a nice brown.
The border may be placed in the oven without brushing
over with egg, and just heated through without colouring.
REFORM CUTLETS.
INGREDIENTS.
Neck Outlets, prepared as Reform Sauce.
for Mutton Cutlets. Eeforjn Cramish.
Potato Border.
REFORM GARNISH.
INGREDIENTS.
2 table-spoonfuls cooked 2 taMe-spoonfuls Gherkins.
White of Egg. 2 table-spoonfuls Mushroomsi
2 table-spoonfuls cooked 2 table-spoonfuls Eeform
Ham. Sauce.
Shred all finely and place on a plate, keeping each
kind separate. Cover with another plate, place in the
oven for 10 minutes to make hot. When hot, mix with a
little sauce and place in the centre of cutlets. Fry the
cutlets a nice brown in hot fat. Dish on a potato border.
116 HOUSEEOLD COOKEET — MEAT.
Pour Reform Sauce round and place Reform Garnish in
the centre of cutlets.
RefoHn Sauce (see page 245).
PORK CUTLETS.
Ingredientg. — 1 or 2 lbs. tHn end of Iioin of Pork.
Prepare as for mutton cutlets, removing the bone, if
necessary. Egg and crumb and fry. Dish on a bed of
mashed potatoes. Pour gravy round. Serve with Apple
Sauce {see page 239).
Gravy.
i pint Stock. J small Onion (chopped).
4 oz. Butter. Good i table-spoonful Flour.
Salt, Pepper, Mustard.
Fry the onion. Fry the flour. Add mustard and
stock. Sinuner all together 10 to 20 minutes. Skim,
season, and strain.
LIVER A LA FRANCAISE.
INGREDIENTS.
14 lbs. Calf's or Sheep's 1 dessert-spoonful Worcester
liver. Sauce.
Some thin strips of Bacon. 1 oz. browned Crumbs (see
4 pint Stock. page 347).
Seasoning Mixture.
3 table-spoonfuls 2 sprigs Parsley.
Breadcrumbs. Salt, Pepper, Nutmeg.
1 small Onion. A little Egg.
Slice, wash, and dry the liver. Lay slices on a well-
greased dripping-tin, put some of the seasoning mixture
on each piece and a piece of fat bacon on top of that.
Pour in water or stock. Cook slowly in a moderate .
oven till tender, about 30 minutes. Place neatly on a
hot dish, add Worcester Sauce to the gravy, bring to
boiling point and pour round liver. Sprinkle browned
crumbs on bacon.
HOVSEBOLD COOKEBT — MEAT. 117
VEAL CUTLETS.
INGREDIENTS.
i lb. VeaJ Cutlet. Little grated Lemon Bind.
1 oz. Butter. 1 Yolk of Egg.
1 dessert-spoonful otopped Seasoning.
Paisley. Bashers of Bacon.
Egg and Breadcrumbs. Brown or Tomato Sauce.
Vegetables to garnish.
Wipe the meat and cut into rounds about J inch thick.
Dip in mixture of yolk of egg, melted butter, parsley and
seasoning and lemon rind. Coat with egg and crumb.
Fry in saute pan. Roll up the rashers and cook. Serve
the outlets on a ring of mashed potatoes; put a roll of
bacon on each cutlet. Put peas or some suitable vegetable
in centre and pour the sauce round. Garnish with bacon.
N.B. — Instead of above coating, egg and crumbs, to
which seasoning (chopped parsley and grated lemon rind)
has been added, may be used.
FRIED SWEETBREADS.
INGREDIENTS.
Sweetbread. Onion stuck with doves.
Seasoned Flour. Egg and Breadcrumbs.
Blanch the sweetbread. Then stew in stock, with the
onion, until tender. Press it, dip in seasoned flour, coat
with egg and crumb, and fry in deep fat, a golden-brown
colour. Serve on a fancy paper with fried parsley.
KIDNEYS AND BACON.
INGREDIENTS.
2 Kidneys. 6 slices of Bacon.
2 or 3 Tomatoes.
Fry the bacon lightly and place it in a moderate oven.
This finishes the cooking while the kidneys are being fried.
118 HOUSEHOLD COOKEET — MEAT.
Split, wash and dry the kidneys. Skin them and remove
the core of fat. Fry kidneys in the fat left from the
baeon. Slice the tomatoes and fry them. Season.
Arrange kidneys in the centre, then the bacon round, and
the tomatoes as a garnish. Pour the remaining fat, etc.,
from the pan round.,
BAKING.
TO BAKE A HAM.
Soak overnight in cold water if necessary — depending
on length of time since curing. Encase in paste (elastic
consistency) of flour and water. Seal edges carefully.
Make some dripping hot in a tin. Put in the ham and
baste thoroughly. Bake in a hot oven until the paste
begins to crack. Average time — ^30 minutes per lb. and
30 minutes over. Remove hard crust and rind of ham.
Dredge with bread raspings or glaze. Garnish with cloves
if liked.
CUTLETS A LA ZINGARA.
INGREDIENTS.
5 Outlets. Tomato Sauce.
Purfie of Green Peas. Potato Border.
Saw off the chine bone. Remove the leaf fat. Divide
into cutlets; trim. Lard, if liked. Place on a buttered
tin. Pour a little salad oil or melted butter over. Season
with cayenne and salt. CJover with buttered paper and
bake in a moderate oven 20 minutes. Drain the fat off
and coat with thick tomato sauce. Decorate with truffle.
Serve with a piped puree of green peas and thin tomato
sauce round.
Tomato Sauce (see page 246).
Green Pea Puree (see page 158).
SOUSEEOLD C00KEB7 — MEAT. 119
SOUBISE CUTLETS.
Ingredients. — 5 Cutlets.
Trim, lay on buttered tin, season with salad oil, coralline
pepper and salt. Cover with butter paper. Bake in
rather quick oven 15 minutes.
Sauce for Coating.
INGREDIENTS.
i pint Clear Stock. J oz. Liebig.
i oz. Arrowroot. Little chopped Onion.
Pinch Ground Mint. 1 wine glass Sherry.
2 drops Carmine.
Simmer at least ten minutes. Thicken with arrowroot.
Season, strain. Reheat, and use.
Coat cooked cutlets with brown sauce or glaze. Arrange
on a piled puree of peas and potatoes. Place on cutlet
frills. Pour Soubise Sauce round the dish {see page 244).
Green Pea Puree (see page 158).
VEAL CAKE (1).
INGREDIENTS.
Allow 1 lb. Ham to 1 lb. 2 hard-boiled Eggs.
Veal. Seasoning and riavouring.
Cut the veal (fillet is best) into slices. Butter a deep
pie-dish ; place in veal, ham and eggs cut in slices. Season
each layer, and, if liked, sprinkle on a few herbs. Pour
over some water or stock; cover with an old ashet or dish.
Bake in oven till quite cooked. When cooked, take out;
place weight on top, and when quite cold, turn out and
garnish. If liked, ham and hard-boiled eggs may be
arranged as a decoration in the bottom. This may be
done in a round plain cake tin, using cold veal, cold ham
and eggs, pouring some melted jellied stock over, allowing
to become set, and turning out.
120 SOUSEBOLD C00KES7 — MEAT.
VEAL CAKE (2),
INGREDIENTS.
1 lb. Veal (minced). Ldttle chopped Onion (if
i lb. minced- Ham or J lb. liked).
of Sausage Meat or i lb. ♦ Little Egg to moisten.
Pickled Pork. Little Stock to moisten.
2 teacupfuls Breadcrumbs. Salt, Pepper.
Little chopped Parsley. Hard-boiled Egg to garnish.
Mix all ingredients, except hard-boiled egg, and press
into buttered and garnished mould. Bake in oven in
tin of water, 1 to 2 hours, with lid and weight on top.
Serve hot or cold.
N.B. — Small moulds may be made, or if cold, may serve
sliced; if hot, with brown sauce.
STEAK AND KIDNEY PIE.
INGREDIENTS.
1 lb. Pie Steak. Little Water.
1 Sheep's Kidney. i lb. Flaky Pastry or
1 table-spoonful Flour. Bough Puff (see pages 301
1 teaspoonful Salt. and 303).
i teaspoonful Pepper.
Remove fat and cut into dice. Cut the meat into neat
strips; skin and halve the kidney and wash well, then
cut into dice. Dip the meat into the seasoned flour
(flour, salt and pepper in proportions as given above).
Plaoe a piece ^f kidney and a piece of fat on each strip
of meat and roll up. Pack in a pie-dish; half -fill with
water. Roll out the pastry, wet the edges of the pie-dish,
and line with a strip of pastry. Wet the lined edge,
cover with the crust. Make a hole in the centre. Trim
and flake the edges, brush the top with egg, and ornament
with leaves. Brush the leaves with beaten egg. Bake
in a hot oven for the first half hour, then lower the heat
and continue baking another hour and a half, or until the
meat is tender. Till up with hot, seasoned stock.
PLATE 4,
1.
Leg (or Shin)
2.
Round.
3,
Aitch Bone.
4,
Rump.
5.
Thick Flank.
6.
Nap or Shin.
7.
Plate.
8.
Sticking Piece.
9.
Shoulder.
10.
Neck Part.
11.
Leg or Shin.
12.
Thick Flank.
13.
Rump.
14.
Round.
15.
Aitch Bone.
16.
Fore Shin.
CUTS OF BEEF (2).
Alex.M^cNEit
BOUSEHOLD COOKEBT — MEAT. 121
VEAL AND HAM PIE.
INGREDIENTS.
i lb. Flaky Pastry. Salt and Pepper.
1 lb. Veal Cutlet. Pineh of Herbs (if liked).
1 or 2 hard-boiled Eggs. Grated Lemon Bind and
J lb. Fat Bacon or Ham. Mace.
Cut the veal in 2-inch pieces; place a layer in a pie-
dish, and then a layer of bacon; then seasoning, mace
and lemon rind. Fill up in this fashion. Place hard-
boiled eggs on top, after cutting them in 4 or 8 pieces.
Half-fill the pie-dish with stock or water. Cover as for
steak and kidney pie, and bake at first in a hot oven
to cook the crust, and a more moderate one after, to cook
the meat. Average time, 1 hour and 20 minutes. Fill
up with good stock and serve hot or cold.
RABBIT PIE.
INGREDIENTS.
1 Rabbit. Forcemeat Balls (see
i lb. Ham. page 252).
2 hard-boiled Eggs. i lb. Bough Puff or Short
Flour, Pepper, and Salt. Crust.
Cut the rabbit and ham into small pieces and the eggs
into quarters. Dip the pieces of rabbit into flour,
seasoned with salt and pepper, and fry them in butter
or, dripping. Place them in a pie-dish with the force-
meat balls, hard-boiled eggs and ham. Add enough stock
to rather more than half-fill the dish. Cover with pastry.
Bake for two hours.
N,B. — Chicken pie made similarly, omitting forcemeat.
122 HOUSEHOLD COOEEBT —MEAT.
PIGEON PIE.
INGREDIENTS.
4 Pigeons. 1 table-spoonful Flour.
1 lb. Beef Steak. 4 Yolks of hard-boiled Egga.
Bay Leaf. Puff Pastry {see page 303).
Thyme. Good Gravy or Stock (made
Shallot (chopped). with poultry trimmings or
Pepper and Salt. giblets).
2 ozs. Butter.
Prepare, singe, and draw pigeons. Cut them in half,
or, if large, into quarters. Cut the steak into small
pieces. Season with chopped bay leaf, thyme, shallot,
salt, and pepper. Fry lightly in the butter, sprinkle
over the "flour. Put all into a pie-dish, cut the yolks of
eggs in halves and put on the top. Pour in enough
good gravy to half-fill the dish, cover with puff pastry.
Bake about two hours. If the pie is to be eaten cold,
after taking it out of the oven, fill the dish with some
good stock or gravy in which some gelatine has been
dissolved.
Scald and scrape feet and use as decoration on top
of pie.
RAISED PORK PIE.
INGREDIENTS.
J lb. Hot Water Crust Pie Pilling,
(plain) {see page 304).
Take two-thirds of the dough, lay aside the rest and
keep warm. Knead the large piece evenly, shape with
the hands into a hollow pie. When raised enough, fill
with the seasoned meat, pressing it well down. Add 1
to 2 table-spoonfuls of water, wet the edges of the crust
and cover with the remaining pa|Stry, kneaded and rolled
into a lid. Trim and decorate; brush over with egg.
Bake according to size, about 1 hour if two pies are
made out of this quantity. When ready, pour in a little
seasoned stock. Serve hot or cold.
BOUSEHOLD COOKEEY — MEAT. 123
Filling for Pie.
1 lb. Fresh Pork. J teaspoonful Pepper.
1 teaspoonful Salt. J teaspoonful Dried Sage.
Cut the meat into very small pieces. Season. Put
any rind and bone in a^pot and boil for stock.
GAME PIE (a).
INGEEDIENTS.
1 Hare. 30 Peppercorns.
1 Rabbit. Bunch Herbs.
1 Pheasant. Blade Mace.
2 Onions. Seasoning.
6 Cloves. Stock.
Clean the hare and rabbit. Cut into joints. If liked,
the flUet and legs may be larded. Truss the pheasant
as for roasting. Remove head and legs to the drumstick.
Place in a stew-jar. Cover with stock. Add onions,
herbs, and simmer for 2 hours or until the meat leaves
•the bones freely. Remove meat from the bones. Pack
nice pieces in a game pie-dish. Pound the small pieces
with the cooked liver and put through a sieve. Season,
spread a layer on each piece of meat. Sprinkle with
salt. Fill up with stock, and when cold, serve.
N.B. — If no game pie-dish can be had, use a raised pie
or short crust baked in a mould. A blade of garlic
may be scraped into stock, if liked.
Crust.
J lb. Flour. Pinch Salt.
8 ozs. Butter. Cold Water.
1 Egg.
Make into short pastry. Take two-thirds and roll out
in a strip. Line the sides of a greased pie-mould with
it. Then roll out the remaining piece and line the
bottom of the mould. Line the crust with buttered paper,
having the buttered side next the pastry.- Fill with rice.
Bake in a hot oven till well set and firm. Remove the
rice. Replace in the oven till the case is thoroughly dry.
124 BOVSBBOLD COOKEBT — MEAT.
Pastry. ^^ME PIE (b).
i lb. Flour. Pinch Salt.
5 ozs. Butter. Water, if necessary.
1 Egg.
Mix all dry ingredients, mb butter into flour. Mix'
to a stiff paste with egg and roll ont.
Contents.
2 Pigeons or 1 Pheasant. 2 ozs. Cooked Ham and
Mesh of 1 Babbit. Tongue.
6 Mushrooms. Pepper and Salt.
Truffle. a table-spoonfuls Water.
Pistachios. Aspic for garnishing.
Hard-boiled Yolk.
In Lining Tin.- — Cut a piece of paste for bottom and
a piece for top. Then cut strips for sides. Line sides
first. Run round edges at bottom with a little egg,
place in bottom and join edges well. Cut meat into
small pieces, removing bones, skin, etc. Cut ham, tongue,
yolks, pistachios, truffle and mushrooms into strips. Mix
all well together. Season, and place loosely' in the pre-
pared mould, piling Tiigh in centre. Wet round edges
and place on cover. Make small hole in centre. Brush
lightly with egg, and cover entire top with pastry leaves.
Tie a buttered paper round mould. Bake 2 hours, having
a hot oven at first. But do not allow pastry to be darker
than straw colour.
In Serving. — Put border of chopped aspic round and
leaves or blocks with parsley inside on top.
Jelly to fill Pie when Cooked. — Fry the game bones
in a little butter. Add water or stock and reduce to
1 gill. Strain and cool. Remove fat. Add 3 sheets
gelatine. When almost set, pour jelly into pie just
before serving.
VOL-AU-VENT OF SWEETBREADS.
Puff pastry vol-au-vent case as for vol-au-vent of apples
{see page 205).
BOV BEHOLD C00KEB7 — MEAT. 125
SWEETBREAD MIXTURE.
INGREDIENTS.
1 or 2 Calf 's Sweetbreads Salt, Pepper, Cayenne.
(cooked). li ozs. Flour,
li ozs. Butter. J pint White Stock.
Squeeze of Liemon Juice. J prat Milk and Cream.
Melt the butter, add the flour, then the stock, milk,
and cream gradually. Stir till boiling. Cook well, then
add the sweetbreads cut in dice, and, if liked, 1 dozen
mushrooms (buttons) or truffle (first cook the mushrooms
10 to 15 minutes in boiling water to which lemon juice
has been added). Add seasonings and flavourings, and fill
vol-au-vent case with the mixture.
N.B. — To cook the sweetbreads. Blanch, then wash in
cold water. Place in a stewpan with i pint of milk, piece
of onion, lemon rind, and a bouquet of herbs. Simmer
till tender. While hot, remove the dark skin.
CASSEROLE OF FOWL.
INGREDIENTS.
1 Boiling Fowl. Stock.
Seasoned Flour. Few Mushrooms.
2 ozs. Butter.
Draw and divide the fowl into pieces suitable for serving,
making 2 portions of each leg. Dip each piece in seasoned
flour and fry in the butter until pale brown. Arrange
neatly in a casserole, and add stock to a depth of 1".
Cover and put into a hot oven until the liquid boils. Reduce
the heat and cook gently until the fowl is tender when
tested with a skewer. The time will depend on the age of
the fowl, but an average time is 2i hours.
Peel mushrooms and add to the casserole J hour before
serving.
Serve sprinkled with finely chopped parsley.
N.B. — Young chickens may be cooked in the same way and
require i to 1 hour to cook.
126 MOVSEHOLD COOKEBY — MEAT.
CASSEROLE OF RABBIT.
Cook as for Casserole of Fowl. The joints should be
blanched before dipping in seasoned flour, and 2 thinly
sliced onions browned in the frying-pan, added to casserole.
Young rabbits require about 1 hour's cooking and older
ones about 2 hours.
COLD MEAT DISHES.
MEAT PATTIES.
INGREDIENTS.
J lb. Pastry (flaky). 2 or 3 spoonfuls Stock or
J lb. Cooked Meat (chopped). Gravy.
2 table-spoonfuls Seasoning.
Breadcrumbs. Flavouring suitable for Meat.
Mix the meat, breadcrumbs, stock, seasoning, arid
flavourings together; season well. Roll out the pastry,
and cut into round a size larger than the patty tins.
Put a spoonful of the mixture into each and wet the
edges, put on tops, brush over with beaten "egg. Cut
a slit on the top and bake in a hot oven 20 to 25
minutes.
RUSSIAN PIE.
INGEEDIENTS.
i lb. cold Meat. 2 hard-boiled Eggs.
2 ozs. Boiled Eiee. Lemon Juice.
2 teaspooifuls Curry Salt, Pepper, Cayenne.
Powder. J lb. Flaky Pastry. ,
1 or 2 table-spoonfuls
Stock.
Cut off piece of pastry to decorate. Roll out the re-
mainder, cut in a square, wet the edges. Mix all the
ingredients for filling. Season well. Place on one half
of the pastry; place a layer of egg on top, fold over
pastry, decorate, brush with egg. Bake in a hot oven
35 to 40 minutes.
HOUSEHOLD COOKEBY — MEAT. 127
ROMAN PIE.
INGREDIENTS.
1 Eebbit or Fowl. 3 ozs. grated Parmesan
2 ozs. Macaroni. Cheese or Cheddar Cheese.
Very small piece Shallot or J gill Tomato Pulp.
Onion. Salt, Pepper, Cayenne.
Cut the boiled rabbit or fowl into thin slices; boil the
macaroni in water till tender, and cut into short lengths.
Mince the shallots of onions finely ; mix all the ingredients
well together. Make a short crust of the following : —
i lb. Flour. Small pinch Salt.
i lb. Butter. Enough cold Water to mix.
Rub the butter into the flour till like fine breadcrumbs.
Add salt and enongh cold water to mix to a firm paste.
Well grease, and sprinkle a plain cake-tin with crushed
vermicelli, then roll out the pastry and line the prepared
tin with it, keeping back sufiicient for the lid. Fill
with the mixture and place the top on. Bake in a
quick oven for about 1 hour. Turn out, and serve with
a good white or tomato sauce round.
RISSOLES IN PASTE.
INGREDIENTS.
2 OZS. Cooked Meat. Salt, Pepper, Cayenne.
i oz. Butter. 2 ozs. Short Pastry.
J oz. Flour. Egg.
i gill Stock. Breadcrumbs.
i boiled Onion.
Make a panada o£ butter, flour, and stock. Add the
meat and onion, finely chopped, and seasoning. Mix
well. Spread on a plate to cool. Roll out the pastry
very thinly. Place 1 teaspoonful of the mixture on it
at regular intervals, wet roimd the edges, fold the pastry
over, and fasten the edges securely. Cut out in rounds
of half moons. Egg and crumb. Fry in hot fat.
Garnish with fried parsley. Serve on a dish-paper.
N.B. — Method as in Chicken Rissoles may be used
if liked.
128 EOUSEEOLD COOKEBT — MEAT.
CHICKEN RISSOLES.
INGREDIENTS.
2 ozs. cold Chicken. i oz. Flour.
2 or 3 Mushrooms. i gill Stock.
4 oz. Butter. Seasoning.
1 table-spoonful Cream. Pastry,
i oz. Lean Ham.
Cut the chicken into very small dice, and mince th*
ham and mushrooms. Make a sauce with the butter,
flour, and stock. Boil well; then take off the saucepan
from the Are. Add the chicken, ham, mushrooms, cream,
seasoning, and a squeeze lemon juice. Turn the mixture
on to a dish to cool. Boll out some scraps of puff or
short pastry very thinly, cut into round with a cutter,
and wet the edges with egg. Put a teaspoonf ul of mixture
on each, fold them over and^ press well together. Brush
over with egg, shake in breadcrumbs, and fry a nice
brown in hot fat. Serve on a dish-paper and garnish
with fried parsley.
MEAT CROQUETTES.
INGEBDIENTS.
i lb. Scraps of Meat. J table-spoonful Parsley.
1 oz. Butter. Seasoning.
1 oz. Flour. Worcester Sauce or
1 gill Stock. Ketchup.
Chop the meat finely. Melt the butter; add the flour
and stock; stir till it boils. Add the meat, seasoning and
ketchup; turn on to a plate to cool. Form into rolls,
when cold. Egg, crumb and fry in deep fat. Drain,
serve on a dish-paper or with nicely-seasoned gravy round.
N.B. — If liked, these may be rolled in vermicelli instead
of crumbs. *
DURHAM CUTLETS.
INGREDIENTS.
i lb. cold Meat. i parboiled Onion.
1 oz. Butter. little chopped Parsley.
1 oz. Flour. Salt, Cayenne, Pepper.
1 gill Stock. Egg and Breadcrumbs.
HOUSEUOLD COOKERY — MEAT. 129
Chop the meat and onion finely. Melt the butter in
a pan; add flour, then stock, and cook thoroughly. Add
meat, onion, seasoning, and mix well together. Turn
- out on plate to cool. Divide into four and shape into
cutlets. Egg and crumb, and fry in deep fat. Garnish
with, fried parsley.
N.B. — Fish cutlets may be made similarly, using J lb.
fish to the above quantity of panada.
Alternately, if the meat and onion are minced and
chopped very finely, flour may substitute egg and bread-
crumbs for ooating.
VEAL AND HAM SHAPE.
INGREDIENTS.
1 lb. sliced Fillet of Veal. Grated Lemon Bind,
i lb. Ham. Ground Mace.
Salt and Pepper.
Grease a small souffle tin, arrange sliced egg on the
bottom. rill in with veal and ham in layers. Sprinkle
each layer with seasoning, mace and lemon. Steam for
at least 1 hour. Fill up with jellied stock. Place a
weight on top, serve when cold on a bed of lettuce which
has been sprinkled with a mixture of lemon and vinegar
with seasoning added.
BREAD PATTIES.
INGREDIENTS.
i cold Chicken or } lb. Veal. 1 oz. Butter.
2 ozs. Cooked Ham. 1 oz. Flour.
1 gill Stock. Squeeze Iiemon Juice.
I pint Cream. Salt, Pepper, Cayenne.
6 Mushrooms. Bread.
Cut the bread 2 inches thick, then cut into rounds,
2 inches in diameter, and cut each round half-way through
with the cutter. Remove bread from the centre. Dip
the rounds in cream and drain thoroughly. Brush over
with beaten egg and toss in crumbs, and fry a golden
brown. Fill with the mixture as follows : —
I
130 SOUSEEOLD COOKEBT — MEAT.
Make sauce from the flour, butter, and stock, and two
table-spoonfuls of cream. Add the chicken or veal cut
in dice, ham and mushrooms minced. Season. Heat
through, pile in patties. Garnish and serve very hot.
SCALLOPED SWEETBREADS.
Press cooked sweetbread, cut in rounds, coat all over with
thick Bechamel sauce, coat twice with egg and breadcrumbs.
Fry in hot fat. Serve. on hot potato border. Force a
rosette of potato on each piece of sweetbread. Place a
pea on each rosette. Thin down sauce with milk or
cream, serve round and place more peas at each end of
gerving dish.
CASSOLETS OF SWEETBREAD.
Make potato cases using recipe for potato croquettes.
Egg and crumb twice, fry in deep fat. Scoop out inside
reserving top to replace. Fill with HoUandaise sauce
and cooked sweetbread cut in dice. Pile peas on top and
replace top which was removed.
CHICKEN CREAM.
INGREDIENTS.
4-6 ozs. Chicken, Babbit or 1 Egg.
Veal flesh. 1 Yolk.
J oz. Butter. 1 gill double Cream,
i oz. Flour. Salt, Pepper, Nutmeg.
1 gill Stock or Milk.
Mince the flesh twice then sieve. Make a sauce with
butter, flour and liquid — cool. Add prepared flesh, season-
ing, egg and yolk. When well mixed add whipped cream.
Put into buttered mould or moulds. Steam very slowly.
(Large mould 20-30 minutes — small moulds about 10
minutes.) Cook very slowly. Coat with a good sauce.
Bechamel, Dutch or Veloute.
HOVSEEOLD COOKEEY — MEAT. 131
KROMESKIES OF CHICKEN.
INGREDIENTS.
2 02S. Cooked Chicken. Salt, Pepper, Cayenne.
i oz. Butter. Lemon Rind.
I oz. Flour. Mace.
About i gill Stock. Frying Batter {see 'page 254).
1 table-spoonful Cream. TMn strips of Bacon.
Chop the chicken finely. Make a panada with the
flour, butter, and stock; add chicken, seasoning, and cream.
Turn on to a plate to cool. When cold, take one tea-
spoonful of the mixture, place on a strip of bacon. Roll
the bacon round. Dip in the coating batter and fry in
very hot fat. Drain, serve at once on a dish-paper, and
garnish with coralline pepper and fried parsley.
SWEETBREADS IN CASES.
INGREDIENTS.
1 Sweetbread. i doz. Button Mushrooms,
li ozs. Flour. Salt, Pepper, and Cayenne,
li ozs. Butter. Squeeze Lemon Juice.
i pint Cream. Cases of Potato or Butter.
J pint well-flavoured Stock.
Blanch and trim the sweetbread. Wrap in buttered
paper and fry in about 1 oz. butter, then add stock.
Simmer gently till the sweetbread is tender; allow to be-
come cold. Strain the stock. Boil the mushrooms in
water and lemon juice 10 minutes. Cut the mushrooms
in four and the sweetbread in dice. Make white sauce
with butter, flour, and stock. Add cream and the sweet-
bread dice, mushrooms, lemon juice, and seasonings. Fill
the cases with the mixture. Add green peas as a garnish.
Serve as hot entree.
POTATO CASES.
Mixture as for potato border. Roll out on a floured
board. Cut in pieces about two inches long. Egg and
crumb and fry. Cut off top and scoop out the inside.
BUTTER CASES.
Roll the butter into the desired size. Brush with beaten
egg and toss in crumbs. Repeat the process, if necessary.
132 BOUSESOLD COOKEBT — MEAT.
Fry in hot fat. Cut off the top. Pour out the liquid
butter and use.
CASSEROLE OF MEAT.
INGEEDIENTS.
6 or 8 Potatoes (steamed 1 oz. Butter.
and mashed whilst hot). i Egg.
Mince of cold or fresh Meat. Seasoning.
Mix well together the potatoes, egg, and melted butter.
Grease a small cake-tin thickly with melted dripping and
line it well with browned crumbs. Press the potato
mixture in the bottom of the tin and line it evenly all
round sides. Trim the edges neatly and brush over inside
with beaten egg. Bake in a sharp oven 20 minutes.
Turn out carefully, first' allowing it to shrink a little, and
quickly reverse. Fill up with the mince. Garnish with
parsley and serve at once.
COLD MEAT CURRY.
INGREDIENTS.
i pint Curry Sauce (see page 246).
i lb. cold Meat or Chicken or Babbit.
3 ozs. Boiled Rice. , ,
Cut the meat into neat pieces, and chicken or rabbit
into neat joints. Have some sauce well simmered, add
meat, heat through very slowly; serve as for fresh curry.
POTTED MEAT.
INGREDIENTS.
2 lbs. Steak. J pint Water.
2 Cloves. J lb. Butter.
Salt and Pepper. If liked. Anchovy Essence.
Remove' the skin and fat from the meat. Cut into
2-inch squares. Stew vsrith the cloves and water (in a
jar), simmering till tender. When cold, pass twice through
a mincing machine. Add melted butter, little gravy,
seasoning and essence. Ppund weU. Place in jars or
pots, pour over some clarified butter.
N.B. — ^A little fried ham added to the meat is a great
improvement.
HOUSESOLD COOKEBT — MEAT. 133
FRICASSEE OF CHICKEN.
INGREDIENTS.
Cooked Ohieken. i pint Water.
1 Onion. J pint Milk.
Small piece Carrot. 6 Peppereoms.
Bunch of Herbs. 2 strips Lemon Rind.
1 table-spoonful Cream.
Cut the chicken into joints. Remove the skin. Put
the bones and skin into a pan with the water, milk,-
vegetables, and seasoning; simmer 1 hour.
Make a sauce with the following ingredients : —
li ozs. Butter. J pint Stock in which the
li ozs. Flour. Chicken has been cooked.
Seasoning.
Cook well. Add joints of chicken and heat through.
Dish chicken in a pile on a fried croute. Add the eream
and lemon juice to the sauce. Strain over. Garnish
with croutons of fried bread and parsley.
CHICKEN VICTORIA.
Leg- joints of cooked chicken, boned carefully and filled
with oatmeal stuffing. Wrap a piece of ham round each
joint, and cook carefully in prepared tomato sauce.
Serve each joint on a croute of fried bread, arranging
neatly on a hot entree dish, and coat the whole with
tomato sauce. Pipe on garnish of green pea pur^e.
Stuffing.
1 oz. Oatmeal. i teaspoonful chopped
1 teaspoonful chopped Parsley.
Onion. Seasoning.
1 table-spoonful melted
Margarine or Dripping.
Mix all together.
Puree. '
1 cooked Potato. J table-spoonful cooked Peas.
Put through hair sieve, season and make hot.
134 HOUSEHOLD COOKEBY — GAME.
GAME.
GAME SEASONS.
Grouse, - - 12th August to 10th December.
Blackcock and Ptarmigan, 20th August to 10th December.
Partridges, 1st September to 1st February.
Wild Duck, Teal, Widgeon, September to February.
Pheasants, - - 1st October to 1st February.
Woodcock, Snipe, ) -kt x. ^ -mt -u
' , f - November to March.
Plovers, Larks, )
Quails, March to July.
Hares, September to March.
Doe Venison, October to December.
Buck Venison, June to September.
Game should be hung in a cool dry place. It is hung
for some time to make it ripe, or " high," but should never
have an unpleasant smell. Water-fowl, auch as wild duck,
teal, widgeon, etc., should not hang more than a day.
When the breast feathers come out easUy it is a sign that
the bird is ready for plucking.
For pheasants, another test is when the blood drops from
the beak. Pheasants hang longer than partridges. Both
require to be well cooked. Game, as, a rule, should be
slightly underdone.
WUd duck is always served either with an orange or lemon
salad, or with some accompaniment, having orange or lemon
as the characteristic flavour.
A salad is usually served with game. Cranberry sauce
or cranberry jelly is frequently served.
The four usual adjuncts for game are : — A good brown
gravy, bread sauce, fried crumbs, potato chips, water-cress
being used as a garnish.
Woodcock are never drawn, for the trail is considered a
delicacy by gourmets.
HOUSEHOLD C00KEB7 — GAME., 135
TO TELL WHEN BIRDS ARE YOUNG.
Grouse, partridges, snipe, quails, and ortolans, when young,
have short, round spurs.
Old grouse and partridges have yellow legs and dark bUls.
They are not good for roasting, but may be used for
salmis, etc.
Woodcock, when old, have pointed spurs, and the feet hard
and thick; when young, their spurs are blunt.
When the bUls look soft and unsightly, and the throat
muddy, it is always a sign that the birds have been killed
long.
In venison, when young, the fat is clear and bright.
If hares have sharp claws, ears damp, and the cleft in
the lip narrow, it is a sign that they are young.
TO ROAST VENISON.
Buck venison is considered the finest, and is in season
from June till the end of September. Doe venison is
in season from October to December.
A haunch of venison takes from four to five hours to
roast, according to size; doe venison takes half-an-honr
less than buck venison. Venison should be hung from
fourteen to twenty days in a dry larder, and be kept
well wiped with a dry cloth every day. The fat should
-be clear and white and the meat dark; the greater the
depth of fat, the better the meat. Before putting the
haunch down to the fire, dry it well and cover- it all over
with a buttered paper; cover this with a paste of flour
and water about three-quarters of an inch thick; lay
over this paste another sheet of buttered paper tied on
with string. Roast before a good clear fire; baste the
joint with butter and clarified fat. About fifteen minutes
before the venison is finished roasting, remove all the
papers and the paste, and baste every part of the joint
with butter; dredge it very lightly with flour, brown it
136 EOVSESOLD COOKEMY — GAME.
nicely and serve very hot with either clear gravy,
Espagnole Sauce or red currant jelly, or Chasseur Sauce
{see page 246).
ROAST PHEASANTS.
The cock bird is considered the best; if young he has
short blunt spurs, but if he is old they are long and sharp.
Pheasants are in season from 1st October till 1st February.
Pheasants should be hung until blood drops from the beak,
then pluck and draw them; truss the same as a fowl for
roasting, but leave the head on. Put a small piece of
rump steak inside the bird (this helps to keep it moist
and,iilaprove the flavour) : leave the feet on, but cut the
toes off. Tie a slice of fat bacon on the breast, or else
lard the breast; roast in front of a clear fire, thirty minutes
for a young bird and forty minutes for an old one.
Baste it with butter; just before it is finished remove the
bacon from the breast, dredge "lightly with flour, baste
with butter; this will make a nice froth. Send to table
with water-cress round and fried crumbs, and serve good
brown gravy and bread sauce.
ROAST PARTRIDGES.
These birds are in season from 1st September till 1st
February. They should be trussed in the same way as
a pheasant, and though a smaller bird, will take nearly
as long to roast, because the breast is plump. Not being
so dry a bird as the pheasant, omit the steak from the
inside. Serve on fried bread, with water-cress round,
and hand good gravy and bread sauee.
GROUSE.
Grouse are prepared and served in the same manner
as partridges, except that a little butter should be put
EOVSEEOLD COOKEBT — GAME. 137
inside them, and about 10 minutes before they are taken
from the fire, a piece of toast is placed under the bird.
Serve it on the toast. Hand gravy and bread sauce.
In season from 12th August to 10th December.
WILD DUCK, TEAL, AND WIDGEON.
These birds are in season from September to February.
Clean, siuge, and truss for roasting. Brush the birds
over with melted butter, and roast before a quick fire for
20 to 30 minutes, basting well all the time. Serve with
water-cress and lemon. Hand Bigarade Sauce (see
page 246).
138 SOUSESOLD COOKEBT — VEGETABLES, Etc.
Vegetables,
Salads and Dressings.
VEGETABLES.
The Food Value of Fresh Vegetables — ^green and root —
is not high, but they are of importance in the diet because
they supply a most valuable source of mineral salts,
extractives and vitamins : carbohydrates in varying pro-
portions, cellulose, which forms their frame-work, and
water make up the composition.
The aims in cooking are to retain as many of the
minerals and extractives as possible, to render the carbo-
hydrates digestible and to soften the cellulose.
Seasoning of Vegetables.
Vegetables cooked by any method, other than boiling,
require little, if any, seasoning, the natural salts contained
in them being sufficient to flavour them.
BOILING.
Vegetables should be cooked preferably by any o^er
method than boiling, as by this method, the salts, which
are their chief value, are dissolved in the water and lost
when the water is drained off.
GLOBE ARTICHOKES.
Wash thoroughly. Cut ofE the stems and some of the
lower leaves, then cut off the points of all. Cook the
artichokes in very little fast-boiling water and a pinch of
sugar for 20 minutes or longer, according to size and age.
When cooked the leaves come out readily. Serve on folded
napkin with oiled butter or Hollandaise Sauce, handed
separately.
HOUSEHOLD COOKE'BT — VEGETABLES, Etc. 139
BEETROOT.
In choosing beetroot select those which are dark and
firm, with skin unbroken. Wash carefully without
nibbing, as the fibres must not be broken; if this happens
the colour comes out in boiling. Put in a pan of boiling
water and boil from 2 to 3 hours according to size and
age of the beetroot. When quite tender, remove the
skin, cut into thick slices or cubes, and arrange in a
TOgetable dish. White sauce may be poured over or the
beetroot may be tossed in melted butter and sprinkled with
chopped parsley before serving.
CHICORY (FRENCH ENDIVE).
Wash and trim. Cook in fast boiling water until
tender — usually about 20 minutes. Drain thoroughly, add
seasoning and a small piece of butter. Serve immediately.
N.B. — It may also be stewed or cooked in butter.
ONIONS.
Ciioose onions of an even size. Remove the outer skins
and put the onions in boiling salted water. Boil steadily,
but not too quickly, for 1-lJ hours. Drain thoroughly.
Serve with suitable sauce poured over, e.g., white, parsley,
cheese. Proportion of sauce is i pint to 4 large onions.
BOILED MARROWFAT PEAS.
Pour boiling water over the marrowfats, after adding
the contents of the packet enclosed with the peas. Add
1 teaspoonful salt. Allow them to soak for 12 hours.
Drain and wash them. Tie them loosely in muslin and
place them in cold water, to which add 1 table-spoonful
sugar and a little mint, if procurable. Bring to boiling
point and boil gently 40 minutes. Drain, turn out of the
cloth, add a little butter, if liked, season to taste and serve
at once.
140 HOU^BBOLD COOKEBT — VEGETABLES, Etc.
GREEN PEAS.
Shell the peas and wash thoroughly. Put in boiling
salted water (i table-spoonful salt per quart) and add a
pinch of sugar. Boil until soft (20-30 minutes) being
careful not to allow the peas to break by overcooking or
boiling too quickly. Serve in a hot vegetable dish and
pour over a little melted butter.
A sprig of mint boiled with the peas is an improvement.
N.B. — The pea pods, if in good condition, give a good
flavour to a soup that will be strained.
POTATOES.
Choose potatoes as nearly the same size as possible, so
that they may be equally cooked. Scrub them and pare
very thinly, or cook in skins. Put potatoes into pan,
cover with boiling water and add salt — ^1 table-spoonful to
every quart of water. Boil slowly for 30 minutes, then
try with a fork and, if nearly soft, pour away the water.
Put the pan at the side of the stove and steam the potatoes
tUl dry, shaking them occasionally.
N.B. — Potatoes boiled in their skins require less salt
or none.
New Potatoes are scrubbed and ser4ped and put on in
boiling water and boiled rapidly for 20-30 minutes. A
sprig of mint may be added. When ready, drain care-
fully, toss in butter and finely chopped parsley. Serve
at once.
SEA KALE.
Wash in several waters, take off the roots, tie in bundles
and put into boiling, salted water, to which a good squeeze
of lemon juice has been added. Cook until tender, about
J an hour. Serve on toast with melted butter, or with
a suitable sauce poured over.
EOUSEHOLD COOKEBT — VEGETABLES, Etc. 141
TURNIPS (OLD).
Wash and pare thickly, cut into neat pieces. Cook
until tender in boiling salted water. Drain well, return
to pan, mash with fork, add small piece butter and a
little pepper. Make thoroughly hot and serve at once.
TURNIPS (NEW),
Wash and pare thinly. Cook till tender in boiling
salted water about 30 minutes, drain well and serve with
melted butter and chopped parsley, or white sauce
poured over.
STEAMING.
steaming has advantages over boiling, as the vegetable
cells are not ruptured to the same extent, and thus there
is less loss of valuable salts, although in the case of some
vegetables there is a distinct loss, which can be recognized
by the discolouration of the water.
The pan or steamer used must have a tight-fitting lid
and the water in the pan must boil rapidly. There must
be sufficient steam to effect cooking, therefore, when
necessary, replenish pan with boiling water.
When Steaming, alternative methods may be used : —
I. Prepare vegetable according to kind, put into steamer,
and cook till tender over a pan of boiling water.
II. Prepare vegetables, cut up if necessary, and put into
a basin or jar. Place basin in pan and pour sufQcient
boiling water into pan to come | up sides of basin. When
the vegetables are tender, serve with any juices poured
over them or added to an accompanying sauce.
N.B. — The use of high pressure steam for cooking
vegetables gives most satisfactory results. A minimum
proportion only of the goodness and flavours escapes in
Pressure Cooking and these are not lost — ^they are found
in the water that condenses from the steam. Neither is
U2 EOUSEHOLD COOKEBT— VEGETABLES, Etc.
the vitamin content impaired, owing to the very short time
required for cooking.
Average time required for cooking -by pressure = 9
minutes. A special cooker is necessary, and one with
" controlled " steam is to be recormnended.
JERUSALEM ARTICHOKES.
Wash and pare thinly — put into cold water to prevent
them turning black. Steam (method I.) and when tender
drain well and coat instantly with suitable sauce. Average
time for cooking : — 20-30 minutes.
ASPARAGUS.
Trim, wash, and scrape end of stalk if necessary. Tie
in bundles and steam (method I.) until tender — 20-30
minutes. Drain well, serve on toast with melted butter
poured over heads, or handed, or serve with Eollandaise
Sauce (see page 247).
SPRUE.
Prepared and served similarly to Asparagus.
AUBERGINES OR EGG PLANTS.
Wash and peel, or leave the skin on and remove the
stalks. Steam (method I.) for 45 minutes. Season
lightly and toss in butter. Serve immediately.
Alternatively.
" Wash and peel. Cook as above. Serve coated with a
suitable sauce — ^white, parsley, cheese or egg.
BEANS.
Remove from pod. Take away inner skin, except when
very young and tender. Steam till tender, 30-40 minutes.
Drain well and toss in melted butter and chopped parsley.
BOUSESOLD COOKEBT — VEGETABLES, Etc. 143
BEETROOT.
Prepare as for boiling (page 139). Steam till skin peels
oS easily — 1 hour or longer depending on age and size.
Remove skin and serve as for Boiled Beetroot.
CABBAGE.
Take off coarse outside leaves, slit the stalk, and steep
in cold water with salt. Wash very thoroughly and cut
up roughly. Steam quickly till tender 20-40 minutes.
Season lightly, and, if liked, add a small piece of butter.
Shred quickly with a knife and serve very hot.
RED CABBAGE.
Preparation, cooking and serving, as for Cabbage.
CARROTS.
Wash, scrape if necessary, and cut up or leave whole.
New carrots may be scalded, and the skin rubbed off.
Steam by either of the above methods till tender, drain
well. Season lightly and toss in butter and chopped
parsley, or coat with a white sauce. Average time for
cooking: — Old Carrots, 1-2 hours; New Carrots, 30-40
minutes.
Old Carrots may also be mashed with a fork and served
similarly to old turnips.
CAULIFLOWER.
Remove coarse outside leaves. Wash and steep in cold
water with a little salt for J an hour. Trim the stalk
to make cauliflower stand. Put in steamer and cook
quickly imtil stem is soft. Do not overcook. Average
time : — summer, 15 minutes; winter, 30-35 minutes. Serve
either coated with suitable sauce — ^white or cheese — or
plain, with the sauce served separately.
144 HOVSESOLD COOKEBT —VMGETABLJES, Etc.
CELERIAC OR CELERY ROOT.
Wash and pare. Divide into neat pieces. Cook by
either of above methods. Serve plain, tossed in butter and
chopped parsley or coated with white, parsley or egg
sauce. Average time for cooking is 1 hour.
CELERY.
Separate, trim if necessary, and scrub to remove sand.
Cut in neat lengths or tie in bundles. Steam till tender —
40 minutes to 1 hour. Serve on toast and coat with
sauce — cheese, egg, white, etc. Garnish with coralline
pepper.
N.B. — ^Leeks may be treated similarly.
FRENCH BEANS.
Wash well, string, i.e., twist back ends, when a fibrous
thread will come with them. Cut the beans into thin
strips and put into steamer. Cook quickly, 10-20 minutes,
or until tender. Drain well, add a little butter, salt and
pepper, shake well and serve.
KALE.
Wash in several waters. Trim, if necessary. Shred
finely, steam till tender, about 30 minutes, and serve as
for Cabbage.
KOHL RABL
Scrub, wash and pare thickly. Steam until tender,
about 1 hour, and serve as for Turnip.
MARROW.
Cut the marrow in quarters and peel. Take out the
seeds and cut into convenient pieces. Steam until tender
(45 minutes). Coat with cheese, tomato, parsley or other
suitable sauce.
HOUSJEBOLD COOKEEY — VEGETABLES, Etc. 145
ONIONS.
Peel. Steam till tender, 1-lJ hours. Drain well and
coat with a suitable sauce — ^white, parsley, Dutch, etc.
PARSNIPS.
Wash and scrape. Steam till tender, 1 hour. Drain
well. Serve coated with sauce, or mashed with seasoning
and butter, and, if liked, the addition of a little cream.
GREEN PEAS.
Shell peas, wash, and put in a basia. Add a pinch
of sugar, and a sprig of mint. Steam in a pan with a
tight-fitting lid until tender, J hour-| hour. Mis with
a little butter and seasoning. Serve at once. ^
POTATOES.
Scrub, pare thinly or cook in skins. Steam quickly
until cooked, 30-40 minutes, depending on size and age.
Serve as for Boiled Potatoes.
SALSIFY.
Wash, and scrape till white. Put into cold water, to
which lemon jnice has been added to prevent discolouration.
Steam quickly till tender (30-40 minutes) drain well and
coat with sauce; or, toss in butter, seasoning, and
chopped parsley.
BRUSSELS SPROUTS.
Trim, soak in cold salted' water. Steam till stalk feels
tender, 20-30 minutes. Add seasoning, and a little butter.
Toss sprouts thoroughly in this and serve at once.
TURNIPS.
Scrub, wash and pare thickly. Cut old turnips into
neat pieces. New turnips may be left whole. Steam
till tender, 40 minutes-1 hour, depending on season, and
serve as for Boiled Turnips.
K
146 MOVSEB.OLD COOKEBY — VEGETABLES, Etc.
STEWING.
stewing is a most economical method of cooking
vegetables, as all the goodness is retained. Both root
and green vegetables may be stewed — but, the colour of
green vegetables is impaired. Stewing is slow cooking
i.e., simmering — in a small amount of liquid.
Method. — Prepare the vegetable (one or a mixture) and
cut into neat pieces; lift dripping with water and pack
into pan. Heat through, then put a close-fitting lid on
pan and cook slowly at side of stove till tender. A little
stock may be added if a gravy is wanted or if afraid
contents will bum. A piece of butter may be added,
also seasoning, just before serving.
Alternative Method. — ^Prepaire as for stewing, but
put pan (or an earthenware casserole) into the oven.
JERUSALEM ARTICHOKES.
INGREDIENTS.
1 lb. Artichokes (after J gill Stock,
peeling). Salt, Pepper.
} oz. Butter.
Prepare artichokes as for Steaming {page 142). Cook
by either of above methods. Shake pan occasionally,
keeping the lid on, to make sure the vegetables are not
burning. When cooked, 20-30 minutes, add butter and
seasoning and serve at once.
N.B. — Celeriac and Salsify are stewed and served as
above. Salsify may be served in a table napkin, and a
suitable sauce handed.
AUBERGINES.
Prepare as for Steaming {page 142). Melt sufficient
butter in the pan to cover the bottom. Add aubergines,
eat in neat pieces or split in half, shake. well over heat,
then add a little stock. Put the lid on the pan and stew
HOUSEBOLD COOKEET — VEGETABLES, Etc. 147
gently till tender — 20 minutes. Put in vegetable dish
and keep hot. Measure the liquid, and use it with extra
milk if necessary to make up a coating sauce. Allow
i gill sauce to each aubergine. Season well, adding a
squeeze of lemon juice. Pour over aubergines and serve.
N.B. — Vegetable Marrows are cooked and served as
above. Time for cooking — 40 minutes.
CABBAGE.
Prepare as for Steaming (page 143). Shred finely.
Stew gently till tender — 20-40 minutes. Serve as for
Steamed Cabbage.
STUFFED CABBAGE.
See Braised Cabbage.
N.B. — Red Cabbage is cooked as above; also Kale, Sea
Kale, and Brussels Sprouts. In each ease prepare
vegetable as for Steaming.
CARROTS.
Prepare as for Steaming (page 143). Stew until tender.
Serve as for Steamed Carrots. If to be coated with a
sauce, use the liquid in which the carrots were stewed.
Average time for cooking : — Old Carrots, 1-li hours; New
Carrots, 30 minutes.
N.B. — Parsnips are cooked as above, also Kohl Rabi
and New Turnips.
CELERY.
Prepare as for Steaming (page 144). Stew until tender,
40-50 minutes. Serve as for Steamed Celery. If to be
coated with a sauce, use the liquid in which the celery
was stewed, with extra milk added if necessary.
N.B. — Leeks and Onions are cooked as abova
148 BOVSEHOLD COOKEBT — VEGETABLES, Etc.
HARICOT BEANS.
INGREDIENTS.
i lb. Dried Haricot Beans. 1 oz. Bacon or loz. Butter.
1 gill Tomato Sauce. 1 gUl Water or Stock.
Wash beans. Steep for a few hours in cold water.
They may be skinned or not after steeping. Stew gently
in water or stock, with butter or bacon added — about 2
hours. When tender, drain and season. Serve plain
or with Tomato sauce poured over.
Alternative Method. — ^If the beans are skinned before
cooking, they may be mashed, with butter or cream added
to moisten.
(Tomato Sauce : — page 246).
FRENCH BEANS.
Prepare as for Steaming (page 144). The beans may
be cut up 'or left whole. Stew till tender — 20 minutes.
Serve tossed in butter or coated with a suitable sauce.
POTATOES.
Prepare as for Steaming (piige 145). Stew gently till
tender. Toss in butter and sprinkle over chopped parsley.
BAKING.
Prepare vegetables and put into pan with some melted
dripping. Bake till tender, turning them often. Five
minutes before serving^ sprinkle over a little seasoning.
Drain well and serve very hot.
JERUSALEM ARTICHOKES.
Prepare artichokes as for Steaming {page 142). Cook
by above method.
Other vegetables may be Baked. Examples are as
follow : —
Aubergines (Stuffed); Beans; Beetroot; Carrots;
EOUSEEOLD COOKEBY— VEGETABLES, Etc. 149
Cabbage (Stuffed); Cauliflower; Celery; Leek;
Marrow (Stuffed); Parsnips; Potatoes; Brussel
Sprouts.
All are prepared according to kind; need not be stuffed.
BAKED TOMATOES (a).
Choose firm tomatoes. Wipe them and place in a
buttered dripping-tin. Cover with, thickly-buttered paper
and bake in a moderate heat till hot through, but not
fallen. Use as a vegetable, or to garnish suitable meat
dishes.
BAKED TOMATOES (b).
Prepare as above, then skin, place in a pie-dish with
a pat of butter on top of each and a little water. Cover
and bake gently twenty minutes. Serve with liquor round.
BAKED STUFFED TOMATOES.
INGREDIENTS.
4 to 6 Tomatoes. i small Onion.
3 table-spoonfuls chopped 1 oz. Butter.
raw Ham or Bacon. Seasoning.
2 or 3 table-spoonfula
Breadcrumbs.
Cut a round top off each tomato and scoop out the
pulp. Melt the butter in a frying-pan, chop and fry the
onion until almost cooked but not brown, then add the
ham, and cook thoroughly. Add pulp and sufficient
breadcrumbs to absorb the fat, add seasoning. Fill the
tomatoes with the mixture, but do not pack too tightly.
Sprinkle a few browned crumbs on top, replace the lid
of the tomatoes, place in buttered tin, covered with
buttered paper, and cook in a moderate oven tiU just
hot through. Serve on small croutons ,of bread and
garnish well with parsley.
N.B, — Tomato pulp may be made into sauce to serve
with tomatoes.
150 EOUSEEOLD COOKEBY — VEGETABLES, Etc.
TOMATO AND EGG DISH.
INGREDIENTS.
2 Tomatoes. i oz. grated Clieese.
2 BggB. Seasoning.
Lay slices of tomatoes on a well greased fireproof dish.
Break eggs on top and sprinkle over grated cheese and
seasoning. Bake till set in a moderately hot oven, having
dish in a tin of water. Serve hot garnished with parsley.
BAKED MUSHROOMS.
Pick and skin the mushrooms; wash thoroughly and
dry carefully. Put a piece of butter on top of each
mushroom, sprinkle over some seasoning and little lemon
juice. Place on a buttered tin, cover with buttered paper,
and bake in a moderate oven till tender.
CAULIFLOWER AU GRATIN.
INGREDIENTS.
1 Cauliflower. i pint Milk (veiy good
IJ ozs. Butter. measure).
li ozs. Flour. Salt, Pepper, and Cayenne.
2 ozs. grated Cheese.
Boil the cauliflower till tender, drain and place upright
on the dish in which it" is to be served. Make a sauce
of butter, flour and milk, add seasoning and grated cheese,
reserving about 1 table-spoonful of cheese. Pour the
cheese sauce over the cauliflower, sprinkle on top the
remainder of the cheese. Place in a hot oven till nicely
browned on top, garnish with parsley.
N.B. — Celery, leeks, and onions can be cooked similarly.
HOUSEHOLD COOKEBS — VEGETABLES, Etc. 151
CAULIFLOWER AND TOMATO SOUFFLE.
INGREDIENTS.
1 oz. Flour. 1 small Cooked Cauliflower.
1 oz. Butter. 2 small Tomatoes.
li gills ]\Iilk. Salt, "Pepper, Cayenne^
2 Yolks. Brown Crumbs.
3 WMtes.
Melt the butter. Add flour, then milk gradually. Boil
up over heat. Add yolks and seasoning. Lastly, fold
in the stiffly beaten whites. Divide cauliflower into small
sprigs; skin and slice tomatoes. Place some of the
mixture in bottom of prepared souffle case (greased and a
band of paper tied round) ; then add a few sprigs of
cauliflower and slices of tomato; more mixture and so on,
finishing up with a layer of the mixture. Sprinkle
browned crumbs on top. Bake in a hot oven 20-30 minutes.
Serve at once.
N.B. — Other souffles are made similarly. Nut souffl4 —
substitute 3 ozs. pine kernels, chopped.
COOKING IN BUTTER.
The vegetables are prepared according to kind and are
cooked in butter in a pan with a tight-fitting lid. During
cooking, a gentle heat should be maintained, and the pan
should be shaken occasionally, keeping the lid on.
JERUSALEM ARTICHOKES.
Prepare artichokes as for Steaming {page 142); dry;
put a piece of butter in stew pan, and add the artichokes —
sufiScient only to cover bottom of pan. Toss them gently
in the butter, put the lid on the pan, and cook slowly tUl
tender, shaking the pan occasionally. When cooked, toss
in finely chopped parsley and serve at once. Melted
Butter Sauce may be handed.
152 EOUSEEOLD COOKEBY— VEGETABLES, Etc.
CABBAGE.
Prepare cabbage as for Steaming (pogf* 143) and shred
finely. Put into pan with butter. Cook gently till tender,
having a tight-fitting lid on pan. When cooked, season
lightly, if necessary, and serve at once.
NEW POTATOES.
Prepare and dry potatoes. Put in pan with sufBcient
melted butter to cover bottom of. pan. Toss in butter,
put on lid and cook till tender, about i hour. Before
serving, take of£ lid and crisp. -
N.B. — The above examples are sufficient to illustrate this
method. Other vegetables are prepared according to kind
and cooked as above.
Buttered Vegetables take less time to cook than by other
methods, owing to the higher temperature of the fat.
BRAISING.
Braising is a combination of stewing and roasting or
steaming and roasting, depending on the amount of
liquid used.^
Most vegetables may be braised, the flavour often being
greatly improved.
Braising is an elaborate method, but is to be recommended
for the cooking of Dressed Vegetables and the rarer
varieties.
Half the cooking is effected on the stove and the
remaining half in the oven.
JERUSALEM ARTICHOKES.
INGREDIENTS.
Braise {page 110) » 1 lb. Artichokes.
} pint Stock. '
Make minpoix for Braise. Prepare artichokes as for
Steaming. Put artichokes on minpoix and fume for 5
E0V8EE0LD COOKEBT— VEGETABLES, Etc. 153
minutes. Add sufficient stock to almost cover minpoix.
Cover artichokes with buttered paper, put lid on pan.
Simmer gently on top of the stove for 20 minutes, then
put pan into a hot oven and continue cooking for 20
minutes. Remove artichokes, strain gravy and skim well.
Reduce gravy to demi-glaze, and pour round artichokes.
Alternative method of serving : — Remove artichokes,
serve on toasted or fried bread. Thicken gravy with flour
(2 teaspoonfuls : 1 gill), boil up. Coat artichokes and
serve at once.
STUFFED CABBAGE.
INGEEDIENTS.
Braise (page 110). J pint Stock.
1 Cabbage.
Forcemeat.
1 oz. Sausage-meat. Seasoning.
1 oz. Breadcrumbs.
Halve cabbage and remove stalk. "Wash carefully, soak
in salted water i hour. Till cavity with forcemeat of
sausage and breadcrumbs. Place halves of cabbage
together and tie with string. Cook as above recipe,
allowing 15 minutes on top of stove and 15 minutes in
the oven. When ready, remove string and serve with
demi-glaze poured round.
STUFFED AUBERGINES.
Wash and peel and cut in half Jengthwise. Scoop out
centre part. Farce (Forcemeat — as for Stuffed Cabbage),
cook and serve as Stuffed Cabbage, allowing similar time. ^
N.B, — Vegetable marrows may be cooked and served
as above.
154 SOUSEEOLD COOKEBT — VEGETABLES, Etc.
STUFFED CUCUMBER.
Wash and peel and cnt in pieces about 2 ins. long.
Scoop out the inside carefully, almost to the bottom. Fill
up cavity with forcemeat as for Stuffed Cabbage. Cook
as for Cabbage, allowing 10 minutes on top of the stove
and 10 minutes in the oven. When ready, brush over
with glaze, and serve on croutes of toasted or fried bread,
with tomato sauce or thickened sauce poured round.
Garnish with hard boiled white of egg.
CELERY.
Wash very carefully, and soak in salted water. Keep
head whole, if possible. Braise and serve as for Jerusalem
Artichokes.
N.B. — Other vegetables, e.g. : — Carrots, Parsnips, New
Potatoes, etc., are braised and served as above. Prepare
according to kind, as for steaming.
ROAST POTATOES.
See " Baking." These form a good accompaniment
to roast meat. If liked, potatoes may be sliced
thickly instead of being left whole, or if very large
they may be parboiled before roasting. Boast 20 to 30
minutes. Potatoes may be baked with their jackets on,
in which case no fat is used, and they are served on a
folded napkin.
MASHED POTATOES.
INGREDIENTS.
Cooked Potatoes. Dripping or Butter and little
Salt and Pepper. "Mihk.
Boil or steam the potatoes, beat with a wooden
spoon, add the seasoning, fat, and the milk, which should
be heated before adding. Beat well and make quite hot.
Turnips are served as Potatoes. Omit addition of milk.
HOUSEEOLD COOKEBY — VEGETABLES, Etc. 155
PEAS PUDDING.
INGEEDIENTS.
i lb. Split Peas. Seasoning.
2 ozs. Butter or Dripping. Easpings.
Wash and soak the peas overnight in boiling water, to
which has been added a good pinch of bi-carbonate of soda.
Tie rather loosely in a cloth, place in boiling water, and
simmer 2 hours. Drain well. Mash the peas and pass
through a wire sieve, then add the fat melted and season-
ings. Grease a basin, sprmkle thickly with raspings,
pack in the mixture. Bake half an hour in a quick oven.
Let it .shrink well, turn out, and serve with boiled
pickled pork.
CURRIED LENTILS.
INGREDIENTS.
i lb. Split LentUs. 1 table-spoonful Ourry
3 medium-sized Onions. Powder.
3 ozs. Butter or Dripping. A little Salt.
Wash and steep the lentils overnight in cold water;
slice the onions thinly, and fry them with the curry in
butter till a nice brown; add the lentils, cover closely,
and cook gently till the lentils are soft, but not mashed.
Serve in a pile, on a hot dish. If the lentils are very
dry a little stock or water may be added. This dish is
improved by being served with boiled rice.
VEGETABLE PIE.
INGKEDIENTS.
1 Carrot. 4 pint Stock or Water,
1 Onion or 2 Leeks. 2 ozs. Sago or Tapioca,
i Turnip. washed and soaked,
1 Potato. or i pint Brown Sauoe.
1 teacupful Peas. 2 ozs. Margarine or Dripping.
1 table-spoonful chopped i lb. Short Pastry.
Parsley. Salt and Pepper.
2 Tomatoes.
156 EOUSEEOLD COOKESY —VEOETABLES, Etc.
Parboil vegetables, except tomato. Prepare and slice
the vegetables very thinly, mix and place in layers with
seasoning and tapioca between, pour in the stock or sauce
and cover with the pastry, as in meat pie. Bake in a
hot oven i hour. Serve hot or cold.
N.B. — Any vegetable in season may be added, and dried
lentils or beans may take the place of the peas.
PLAIN BOILED RICE.
INGREDIENTS.
i lb. Fatna Kice. Boiling Salted Water.
Squeeze Lemon Juice.
Wash the rice very thoroughly in cold water. Place
in pan of boiling salted water to which is added a squeeze
of lemon juice, and boil rapidly without lid for about
12 minutes. Drain, and rush cold water through. Place
in a pan lined with buttered paper, cover and steam for
half an hour. Serve instead of potatoes, or an accom-
paniment to curries, certain soups, etc.
COLCANNON.
INGEEDIENTS.
J lb. Boiled XDabbage. 1 Boiled Onion,
i lb. Boiled Potatoes. Salt and Pepper.
1 oz. Dripping (melted).
Mash all together, heat in a pot and stir well, pile
high on a dish, smooth with a knife and score across;
or line a thickly-greased bowl with raspings, and turn
the cabbage mixture into the dish and heat in the oven;
allow to shrink well; turn out and serve.
EOVSESOLD COOKEBY — VEGETABLES, Etc. 157
SPINACH.
INGREDIENTS.
2 lbs. Spinach.
Wash in several waters. Remove steins. Put drippmg
wet in pan. Add a pinch of sugar. Put on lid and
oook gently till tender (20 minutes). Rub through a wire
sieve. Serve on toast.
a la Creme.
Spinach FttiSe. i gill Cream.
2 ozs. Butter. Seasoning.
Melt butter, add spinach, cream and seasoning. Reheat.
Pile on fried bread — garnish with half-moons of puff
pastry or fried bread.
CHESTNUTS.
General Preparation. — Wash well, score and blanch.
Remove shell and all the brown skin. Use as required
for soups, curries, stews, etc.
CHESTNUTS (PLAIN).
Wash well. Score and cook in boiling salted water
until tender (45 minutes). Remove shell and brown skin.
Toss in butter, season lightly and serve at once.
CHESTNUT CURRY.
INGREDIENTS.
i lb. Chestnuts. 4 ozs. Boiled Eice (see
i pint Curry Sauce (see page 156).
page 246).
Prepare chestnuts and put in hot sauce. Simmer for
one hour. Add lemon juice if necessary. Serve at once.
Rice served separately.
N.B. — ^Vegetable curries are made similarly. The
vegetables are prepared according to kind and simmered
till tender in the sauce, e.g. : — ^beans, carrots, celery,
parsnips, etc.
158 HOUSEHOLD COOKEBY —VEGETABLES, Etc.
STEWED MUSHROOMS.
INGREDIENTS.
Mushrooms. Flour.
Stock or Water. Toast.
Prepare mushrooms. Stew in very little liquid. Serve
on toast. Thicken stock, allowing IJ teaspoonfuls flour
per gill. Coat mushrooms and serve at once.
Grilled and buttered mushrooms are also excellent.
N.B. — Trimmings are used for gravies and stocks.
GREEN PEA PUREE.
For this either peas alone, or marrowfats, or equal
quantity of cooked peas and cooked potatoes may be used.
Sieve the peas through a fine wire or coarse hair sieve.
Add seasoning to taste, and either 1 oz. butter melted
or sufScient cream and milk to moisten nicely. If colour
is poor, add a little green colouring. Heat thoroughly
in a pan and use as a centre for entrees.
J lb. peas and i lb. potatoes make about the right
amount for one dish.
FRYING.
All vegetables may be fried. They should be cooked
previously, with the exception of potatoes, which may also
be fried raw (see page 159). They are protected by an
artificial coating — Batter, Egg and Breadcrumbs — and fried
in deep fat. They must be drained thoroughly and
served at once.
CAULIFLOWER IN BATTER.
INGREDIENTS.
1 small Cauliflower (not quite cooked).
Some Frying Batter (see page 254).
Break off sprigs of cauliflower and dip in batter. Fry
a nice brown in hot fat. Drain. Serve instantly.
N.H. — Other suitable vegetables may be treated similarly.
HOUSEHOLD COOKEBT— VEGETABLES, Etc. 159
ALMOND POTATOES.
Mixture as for potato croquettes with the addition of
IJ ozs. grated cheese. Make into balls, coat with beaten
egg and toss in shredded blanched almonds. Fry in
smoking hot fat, serve in paper cases.
May be served simply as a variety of potato in a
v^etable dish, or as a lunch or odd supper dish.
FRIED CELERY.
Boil or steam the celery until tender. Drain on a cloth
and when quite cold, season. Dip in beaten egg, toss in
breadcrumbs. Fry in hot fat till a nice brown. Drain.
Serve as a dressed vegetable and send tomato sauce to
table with it. Artichokes are cooked similarly.
FRIED POTATOES.
Cut the potatoes thinly, dry thoroughly, put into hot
fat, and cook gradually. Raise the heat and brown
nicely. They are ready when coloured a golden brown.
Drain, sprinkle with salt, serve on a dish-paper in a
vegetable dish.
POTATO CROQUETTES.
INGREDIENTS.
i lb. cooked Potatoes. Salt and Pepper.
1 oz. Butter. Egg and Breadcrumbs.
1 Yolk of Egg.
Sieve the potatoes, add yolk of egg and melted butter,
also seasoning. Shape into croquettes or balls, coat with
egg and roll in breadcrumbs. Fry in hot fat. Drain
on soft paper. Serve on a dish-paper with sprigs of
parsley or stalks in each.
160 BOUSEHOLD COOKEBY — VEGETABLES, Etc.
POTATO CHIPS (a).
Peel some potatoes, trim and slioe very thinly. Leave
in cold water one hour, then dry in a cloth. Fry in
hot fat till .cooked through and a nice brown. Drain,
and season with salt. Serve with grilled meats, game
and roast fowl.
POTATO CHIPS (b).
Select the potatoes rather small; pare them very nicely;
cut th«m in 8 or 12 pieces exactly like the natural divisions
of an orange, and soak one hour in cold water. Dry
them in a towel thoroughly and put into the fat which
is not quite smoking. Let them remain in the fat until
they begin to float on the surface; then remove them and
allow the fat to become smoking hot. Quickly put the
potatoes back, when they will pufE out and become brown.
Drain, sprinkle with salt, and serve very hot.
POTATO STRAWS.
Cut potatoes into strips aboiit one-eighth of an inch
square and an inch and a quarter long. Soak in cold
water one hour. Dry in a clean cloth and fry as potato
chips. Drain, season and serve on a dish-paper.
POTATO RIBBONS.
Wash the potatoes and cut them in slices of an inch
in depth. Pare the slices very evenly and proceed to
cut them into long, thin ribbons. Soak one hour in cold
water. Take up and dry them (and tie into a
knot, if liked), drop them in the hot fat and fry a golden
colour. Drain, sprinkle with salt, and serve hot.
EOUSEEOLD COOKEBT — VEGETABLES, Etc. 161
FRIED PARSLEY.
Wash parsley well and pick leaves from the stalk. Dry
on a towel. After last batch of fried food is removed
from pan and when smoke has just ceased to rise, place
in parsley and gently lower basket into fat. When the
spluttering noise ceases the parsley is ready. Drain,
season, and use at once.
SALADS AND DRESSINGS.
To Use Vegetables Raw. ^
Almost all vegetables may be eaten raw. They are
best made up in the form of Salads.
Hard vegetables, such as Carrot, Turnip, Beetroot, Onion
and Artichokes should be grated.
Green vegetable, such as Brussels Sprouts, Heart of
a Cabbage, Spinach, Lettuce, Celery, Cress, etc., should be
shredded or" chopped.
Tomatoes, cucumber and radishes, need not be peeled.
PLAIN SALADS.
FRENCH OR LETTUCE SALAD.
Prepare a head of lettuce by washing each leaf
separately in a stream of water, tearing off any portion
that is bruised or brown, and looking carefully for little
green insects that may be < lodged in the creases; they
are not easily seen. Then drain the lettuce on a fresh
towel or napkin, for if the leaves are very w«t the
dressing will not cling to them. Tear it to pieces with
the fingers, rejecting the large part of the stalk, put it
into a deep bowl, pour over it a Trench dressing, and
toss it with a wooden salad spoon and fork until all the
kttuce seems oiled. Serve it immediately. Mayonnaise
dressing may be used instead of the French dressing on
this salad.
N.B. — Endive and Water-cress Salad are prepared as
above.
li
162 HOUSEHOLD COOKEBT — VEGETABLES, Etc.
TOMATO SALACr.
INGEEDIBNTS.
Tomatoes. 1 table-spoonful Vinegar.
3 table-spoonfuls Oil. _Seasoiilng.
Chopped Parsley.
Wash, skin and slice the tomatoes. Sprinkle over them a
little chopped parsley. Mix the oil and vinegar with
pepper and salt, and pour over. A little chopped shallot
is liked by some.
MIXED VEGETABLES.
ENGLISH SALAD.
INGREDIENTS.
J lb. nice Bed Tomatoes. 2 liard-boiled Eggs.
Water-cress. Salad Dressing (see
2 or 3 Lettuces. page 166).
Dip tomatoes in boiling water for 2 minutes, then skin
them, and cut in neat pieces. Wash the salad plants and
dry with a cloth; break into nice pieces. Cut the eggs
into eight and arrange the salad nicely in a salad bowl
and any pieces of egg left from dressing. Garnish with
tomatoes and egg. Salad dressing may be poured over
or handed separately.
COOKED VEGETABLES.
POTATO SALAD.
INGEEDIENTS.
Frealily-boiled "Potatoes. I'reiicli Dressing.
Beetroot.
The potatoes and beetroot should be cooked in , salted
water purposely for the salad, and allowed to becjome just
cool. Cold potatoes left over from the last meal may
be used, but they are not so nice. When the potatoes
are cool cut them in thin slices, season with a little more
lalt and white pepper; cut the beetroots also in thin slices,
and mix the two in the proportion of one-third beetroot to
HOUSEHOLD C00KEB7 — VEGETABLES, Etc. 163
two-thirds potatoes with the dressing, or arrange them in
alternate layers in a salad bowl, with the dressing poured
over each layer as it is made.
A tastier way, which really makes a perceptible
difference in the flavour of the salad, is to mix the lemon
juice, vinegar, salt and pepper together, without the oil,
and pour it over the different layers as they are laid, and
then add the oil by itself. The acids penetrate and
season the vegetables, and the oil is left on the outside
of each piece.
N.B. — Chopped olives may be substituted for the
beetroot.
WINTER SALAD.
INGREDIENTS.
Cooked Potatoes. Little Celery.
Cooked Beetroot. 1 or 2 hard-boiled Eggs.
Cooked Sprouts. Salad Dres.=jng.
Cauliflower.
Clean and cut the celery into dice. Cut the potatoes
and beetroot into slices, and stamp out with a cutter.
Have the sprouts nicely cooked, cut in quarters. Heap
the trimmings in a pile in a salad bowl, place cut
vegetables round, and garnish with hard-boiled eggs, if
liked. Pour the salad dressing over.
N.B. — See English Salad Dressing. Page 166.
MEAT SALADS.
FISH SALAD.
INGREDIENTS.
Cold Fish, such as Turbot Some Pickled Shrimps.
or Halibut. Some. Water-cress.
Beetroot or Tomatoes. Some Lettuce.
Chopped Gherkins. Some Cucumber.
Chopped Capers. Mayonnaise Dressing.
Little chopped Shallot. Hard-boiled Egg.
riake the fish. Add shrimps, capers, and hard-boiled
egg, chopped. Put the fish, etc., mixed with some
164 HOUSEHOLD COOKESY — VEGETABLES, Etc.
Mayonnaise, in the centre. Coat all over with Mayonnaise.
Garnish with cress, lettuce, cucumber, etc.
CHICKEN SALAD.
INGREDIENTS.
Some cold Chicken. Some well-washed Lettuce
Some Mayonnaise Dressing. or Celery.
Salt, Pepper.
Remove all skin, bone, and tendons from the chicken,
cut into half-inch cubes. Season with salt and pepper.
Dry and tear the "lettuce into small pieces, or cut up
the celery. Mix equal parts of chicken and lettuce or
celery with part of .th« dressing, arrange it in a shallow
salad bowl or entree dish, coat with the remainder of the
Mayonnaise. Garnish with tiny inside teaves of lettuce
or celery tops. The chicken, lettuce, and dressing may
all be prepared beforehand, but should only be mixed just
before serving.
CHEESE SALAD.
Cut up a pound Qf Cheddar cheese into nice dice shapes,
. and mix with -it two large peeled raw onions, the best
part of two well-washed heads of celery, and a half pound
of lean cooked ham all cut in similar manner. Dress
with Trench dressing. Dish the salad in a pile, sprinkle
over it some coralline pepper and finely-shredded crisp
lettuce, and serve for luncljieon, shooting parties, etc.
SWEET SALADS.
MIXED FRUIT SALAD.
INGEBDIENTS.
Fruit, in season. Any Bottled or Tinned
Grapes, peeled and stoned. Fruits may also be used,
Peaches, peeled and cut up, cut up, and added,
etc. Sweet Dressing (see
Nuts and Dates. page 167).
Mix prepared fruit and soak in syrup or sweet dressing.
Keep on ice till wanted. Serve on a crystal dish.
EOUSEEOLD COOEEEY —VEGETABLES, Etc. 165
Sprinkle with chopped cocoanut (if liked), or cover (if
liked) with whipped cream, sweetened and flavoured.
APPLE SALAD.
INGREDIENTS.
2 Bed Apples. Lettuce.
1 oz. Walnuts. 2 table-spoonfuls cooked
1 oz. Dates. " Salad Dressing.
Celery.
Halve apples or cut off tops. Scoop out inside and
chop with walnuts, celery, and dates. Add dressing.
Nick edges of apples, if liked. FUl up with mixture,
replace top and serve on lettuce leaves with garnish
of cress.
ORANGE SALAD.
INGREDIENTS.
Oranges. Little Sugar.
French Dressing.
Peel oranges, remove pith and pips, slice thinly, sprinkle
with sugar, place in flat salad dish. Pour dressing over,
keep on ice till required.
N.B. — Usually served aa an accompaniment to wild duck.
PINEAPPLE SALAD.
INGREDIENTS.
1 fresh Pine or 1 tin Chunks. J teaspoonful chopped
Some Mayonnaise Sauce. Parsley (if liked).
Prepare the pineapple and cut in large dice; toss with
the Mayonnaise. Serve in a pile in a salad bowl, sprinkle
with chopped parsley (if liked).
DRESSINGS.
French dressing is a mixture of fine olive oil, vinegar
or lemon juice, or both, and salt, cayenne pepper and
166 HOUSEHOLD COOKEBY — VEGETABLES, Etc.
onion juice. The following proportions will make enough
for one head of lettuce : —
FRENCH DRESSING.
INGREDIENTS.
1 table-spoonful Oil. Extra, if liked: —
Few grains Cayenne. } teaspoonful chopped Parsley.
i salt-spoonful Salt. J teaspoonful chopped Mint and
4 drops Onion Juice. "Tarragon.
1 teaspoonful Lemon Juice.
1 teaspoonful Vinegar.
Mix all together well. . This dressing may be used with
lettuce, tomatoes, cold meat, potato salad, and to marinade
chicken, lobster and crab when they are to be used
for salads.
ENGLISH DRESSING.
'* INGREDIENTS.
Yolks of 2 hard-boiled Eggs. Salad Oil or Cream (about
Seasoning. , 1 gill). " '
i teaspoonful Castor Sugar. 1 or 2 table-spoonfuls
i teaspoonful Mustard. Vinegar.
Place the yolks, seasoning, and sugar in a mortar, pound
well, add the vinegar gradually, stirring vigorously. Lastly,
add the cream or oil, drop by drop.
N.B. — Sour cream may be used for this dressing.
MAYONNAISE DRESSING.
INGREDIENTS.
i salt-spoonful Salt. 2 table-spoonfuls Lemon
2 salt-spoonfuls Mustard. Juice.
2 salt-spoonfuls Sugar. 1 table-spoonful Vinegar
i salt-spoonful Cayenne. (Tarragon).
Tolk of 1 Egg. 1 table-spoonful thick Cream.
1 gUl of Olive Oil.
These proportions may be multiplied vi divided to make
larger or smaller quantities. Put the first five ingredients
together in a bowl and mix them well; then add the oil,
one drop at a time, stirring constantly with a wooden
spoon or whisk. After dropping and stirring for 10
EOUSESOLD COOKEBY —VEGETABLES, Etc. 167
minutes, the mixture will become stiff and difficult to turn.
At this point stix in a little of the vinegar or lemon juice.
Then drop in more oil, and stir until it again becomes
stiff. Continue putting in oil and the acids until all are
nsed, when the result should be a thick, smooth cream,
which when taken up on the end of a spoon will keep
its shape and not " run." Lastly, stir in the cream.
Should the dressing break or appear curdled, it may
sometimes be restored to smoothness by beating with an
egg-beater, or by adding more egg and stirring for a
while without adding oil. If these expedients fail, begin
all over again, adding the curdled dressing to a new
yolk. However, a Mayonnaise dressing will not go
wrong except in the hands of a careless worker. The
only points to be observed are — to put the oil in slowly,
and to stir constantly and rapidly. The cream is a
valuable addition, giving the Mayonnaise a delicate, satis-
fying flavour.
Note. — The dressing for salads, whether simply oil and
vinegar, or a Mayonnaise, should be mixed with a wooden
spoon. As for the seasonings, the Spanish maxim which
reads as follows is a good guide : " Be a miser with
vinegar, a counsellor with salt, a spendthrift with oil,
and a madman with stirring." Let the oil be of the first
quality of genuine olive oil.
SWEET DRESSING.
INGREDIEKTS.
1 pint Water and the Syrup Juiee of a Lemon or Orange.
from a tin of Fruit. Little Sherry or Brandy
4 ins. Cinnamon Stick. (if liked).
8 ozs. Sugar (loaf).
Place all in a pan except wines. Dissolve sugar,
bring to boiling point, skim well. Boil quickly till
reduced to half quantity and of an oily consistency, add
wine, cool. Pour over fruit. Colour dressing (if liked).
168 HOVSEEOLD COOKBB:Z — VEGETABLES, Etc.
COOKED DRESSING (1).
INGREDIENTS.
1 oz. Flour. 2- Yolks.
i gill Cream. 1 table-spoonful Vinegar.
i teaspoonful Mustard. 1 dessert-spoonful Sugar.
1 oz. Butter. Boiling Water (about i pint).
iMelt butter, add flour, then add the boiling water.
Stir in mustard, sugar, and vinegar, and boil; add yolks,
and lastly, eream; re-oook. Bottle and keep in cool
place. If too thick, add a little more cream.
COOKED DRESSING (2^.
INGREDIENTS.
Yolks of 3 Eggs. 1 teaspoonful Salt.
1 table-spoonful Oil. 1 teaspoonful made Mustard.
1 table-spoonful Sugar. 1 giU Vinegar.
i pint Milk or.. Cream.
Make sugar, oil, salt, and mustard iatp a smooth paste,
add eggs, vinegar, and milk. Put into a basin and place
in a pan of hot water. Stir occasionally till slightly
thick.
EOUSEEOLD COOKEBY — HOT PUDDINGS. 169
HOT PUDDINGS,
MILK PUDDINGS.
Average Proportions: —
IJ ozs. rarinaceoua Pood Stuff.
1 pint Milk.
1 dessert-ispoonfiil Sugar.
RICE PUDDINGS (WITHOUT EGGS).
' INGREDIENTS.
li ozs. Bice. 1 pint Skim Milk,
i oz. Suet, finely chopped. Little Nutmeg or Cinnamon,
i oz. Sugar.
Wash the rice well and put all together in a greased
pie-dish. Bake for 3 hours in a very slow oven.
TAPIOCA PUDDING (1).
INGREDIENTS,
li ozs. Tapioea. A little flavouring.
1 pint MUk. A Ijttle Margarine, Butter
i oz. Sugar. or chopped Suet.
Grease the pie-dish. Wash the tapioea and soak with
water in a covered basin for 1 hour. Place in pie-dish,
put suet on top, add milk and flavouring, and bake in
a moderate oven slowly from 2 to 3 hours. Stir
occasionally until the skin begins to form on top of
pudding. Fine sago may be used similarly.
SEMOLINA PUDDING.
INGREDIENTS.
li OZS. Semolina. i oz. Sugar.
1 Egg. 1 pint. Milk .
Heat the milk in a saucepan, sprinkle in the semolina,
bring slowly to boiling point. Simmer till the grain is
170 SOUSEEOLD COOKEBT~SOT PUDDINGS.
soft (about 10 minutes), stirring all the time. Remove
pan from fire, add sugar, allow to eool a little, beat egg,
and add carefully to pudding, stirring well. Pour into
a buttered pie-disb. Bake in a brisk oven 20 minutes.
Other milk puddings may be made similarly.
BIRD'S NEST PUDDING.
INGREDIENM.
Apples according to size of Pinch Salt.
dish (peeled and cored). l.plnt Milk,
li ozs. Fine Sago. 1 oz. chopped Suet or
1 table-spoonful Sugar. Margarine.
Place the prepared apples in a greased pie^dish, add
sago, salt, suet, sugar and milk. Fill up the cores of
the apples with sugar.. Place in a moderate oven and
cook about IJ hours. Stir frequently untU skin forms
on top of the pudding.
PLAIN BOILED RICE (SWEET).
INGREDIENTS.
li ozs. Carolina Rice. J oz. Sugar.
1 pint Milk.
Wash rice well- and place in pan with water, bring to
boiling point, pour off the water, add mUk. Simmer
_very slowly with lid on till quite tender, about 2 hours.
Add sugar, and serve either hot or cold in a rough heap.
PLAIN BOILED BARLEY CSWEET).
Prepare exactly as for Boiled Rice.
N.B. — ^An egg may be added to rice or barley, and
finished as semolina pudding.
MILK MOULDS.
Average Proportions for Milk Moulds: —
li ozs. Fine Powders to 1 pint Milk.
3 ozs. Larger Grains to 1 pint Milk.
EOUSEHOLiy COOKEB¥ — HOT PUDDINGS. 171
CORNFLOUR MOULD (1).
INGEEDIENTS.
1 pint Milk. ' Some grated Lemon Bind.
IJ ozs. Cornflour. 1 table-spoonful Sugar.
1 pinch Salt.
Put most of the milk on to heat. Blend cornflour
with the rest of the milk, to which add a pinch of salt
and grated lemon rind. Pour heated milk on to it and
then return to pan. Stir until it comes to boiling point,
boil 3 minutes, add sugar, turn at once into a wetted
mould. When quite cold, turn out.
Ground Rice Mould is made in the same way, but
must be boiled 10 minutes. Serve with stewed fruit.
PLAIN RICE MOULD.
Prepare as for plain boiled rice, using 3 ozs. rice to
1 pint. When tender, pour into wetted mould. Set,
turn out, and serve with stewed fruit or jam.
CUSTARD PUDDINGS.
STEAMED CUSTARD.
INGREDIENTS.
1 Egg. Little Sugar.
i pint Milk. Flavouring (if liked).
Beat the egg slightly, add the sugar and milk, and
allow the custard to stand aside until the sugar is dissolved ;
strain. Butter a large cup or very small bowl, strain
the custard in, twist a piece of buttered paper over the
top of the cup, and place in a saucepan of boiling water —
the water coming half-way up the cup. Draw the sauce-
pan "to the side of the fire, and allow the- custard to remain
there tUl firm, which will be about 20 minutes; do not
on any account allow the water to boil while the custard
172 BOUSEHOLD COOKEBT — ROT PUDDINGS.
is steaming, or it will be full of holes. When custard
is firm, serve either hot or cold turned out or in the cup
or basin in which it was steamed.
BAKED CUSTARD.
INGREDIENTS.
2 Eggs. 1 pint Milk.
1 table-spoonful Sugar. Little Nutmeg.
Beat the eggs with the sugar; stir the milk on the
beaten eggs. Strain and pour into a buttered pie-dish,
grate a little nutmeg over, and bake three-quarters of
an hour in a moderate oven. If liked, the milk may be
warmed before pouring over the eggs, and the custard
sets more quickly.
BREAD AND BUTTER PUDDING.
INGREDIENTS.
1 Egg. 2 slices thin Bread and
1 tal)le-spoonful Sugar. Butter.
J pint Milk. 1 oz. Currants.
■ Make the custard and stir occasionally till the sugar
is dissolved. Strain.' Cut the bread and butter in small
squares, and lay it in a buttered pie-dish. Sprinkle
currants between, adding a little chopped peel, if liked.
Pour custard over, and let it soak into bread for half
an hour. Bake in a brisk oven until pudding has nicely
risen, and is set. It takes from about 30 to 40 minutes.
Stale cookies or dry white cake may be used in this way.
STEAMED BREAD AND BUTTER PUDDING.
Make as for baked bread and butter pudding, using,
however, only half quantity of liquid. Steam gently in
a greased basin for three-quarters of an hour.
EOUSEEOLD COOKEBY — HOT PUDDINGS. 173
STEAMED OR BOILED PUDDINGS.
SUET PUDDING.
INGREDIENTS.
i lb. Flour. A very little Salt.
3 ozs. Suet. Water or Milk.
1 teaspoonful Baking
Powder.
Chop the suet very finely, mix the dry ingredients
together, make into a soft dough with the water. Dip
the pudding cloth in boiling water, flour it well, put in
the pudding and^tie it up securely, leaving room for it
to swell. Place in a pan with plenty of boiling water
and boil 2 hours. Turn out. Serve with ssorup or jam.
N.B. — The pudding may be ma:de lighter by using half •
flour and half breadcrumbs, and, if liked, 3 ozs. of sugar
may be included in the ingredients.
PLAIN CURRANT PUDDING.
INGREDIENTS.
Aa for Suet Pudding, plus 3 ozs. Currants or Sultanas.
Clean the currants; mix all as for suet pudding. Place
in a greased basin, cover with a cloth scalded and floured
and boil, or cover with greased paper and steam 3 hours.
Allow to shrink before turning out ; serve with syrup sauce.
N.B. — Any other dried fruits may be used in same
proportion and variety given, e.g., chopped dates, figs,
prunes, raisins.
N.B. — This pudding is much lighter if i lb. breadcrumbs
is used with i lb. flour, instead of i lb. flour.
174 SOUSEEOLD COOKERY — BOX PUDDINGS.
ROLY-POLY.
INGREDIENTS.
J lb. Suet Pastry (see 2 or 3 taWe-spoonfuls Jam.
page 501).
Roll out pastry on a floured board into a long strip
(twice as long as broad). Spread with jam to within
half an inch of the edge. Wet the edges, roll up the
strip, press the edges tf^ether. Dip a pudding cloth in
boiling water, flour it well, put in the roly, roll firmly
and tie secnrly at the ends. Place in a pan of boiling
water, boil for li hours, take off the cloth, and place the
roly in a hot dish. Serve with sweet sauce if liked.
N.B. — ^A richer paste can be made by using 1 oz. more
of suet.
JAM LAYER PUDDING.
INGREDIENTS.
i lb. Suet Pastry. " Some stiff Jam.
.»
Divide the pastry into three or four before rolling out.
Put a good spoonful of jam at the bottom of basin, roll
out one piece of pastry, cut out a round and put it on
top of jam ; "then more jam and more pastry, and continue
to do this until the basin is full, finishing with a lid of
pastry. Cover and steam 3 hours.
N.B. — If liked, the basin may be lined "first, and spoonful
of jam placed in, then a round of pastry, and so on,
finishing up with a round of pastry.
TREACLE PUDDING.
INGREDIENTS.
i lb. riour. Milk to mix (about 1 gHl).
3 ozs. Suet. 1 teaspoonful Ground Ginger.
2 ozs. Treacle (may be Pinch Salt.
mixture of syrup aud J teaspoonful Bi-carbonate
treacle). of Soda.
1 Egg (if liked).
Shred and chop suet finely. Mix all the dry ingredients
m a basin, and egg (if used), treacle and milk. Mix
HOUSEHOLD COOKEBT — H^T PUDDINGS. 175
to a soft consistency. Pour into a greased basin, cover
with a greased paper, steam 2 to 3 hours. Serve with
treacle or syrup sauce {see page 240). '
BOILED FRUIT PUDDING.
INGEEDIENTS.
6 ozs. Suet Pastry.
Any Fruit in Season for filling (1 lb.).
Sugar and Water.
Prepare the fruit according to its kind. Line the basin
with the pastry, reserving a piece for lid, put in half
the fruit, then add the sugar, remainder of fruit, and a
little water if^ necessary. Cover with the pastry lid,
then cover with scalded and floured pudding cloth and
boil 2 to 3 hours.
BROWN PUDDING (PLAIN).
INGREDIENTS.
2 OZS. Breadcrumbs. 2 ozs. Suet.
2 ozs. Wheaten Meal. 1 oz. Eaisins.
2 ozs. Flour. J teaspoonful Spice.
1 oz. Brown Sugar. IJ ozs. Peel.
i oz. -Syrup. Pinch Salt.
Grated Carrot (small). Milk to mix.
J teaspoonful Bi-carbonate
of Soda.
Chop suet, stone raisins, and chop, also peel. Mix
dry ingredients, add syrup and milk to make to a soft
consistency, turn into a greased tin mould or basin, and
steam 4 hours. Serve with suitable sauce.
SEVEN
CUP
PUDDING.
INGREDIENTS.
cupful
cupful
cupful
Flour.
Breadcrumbs.
Suet.
1 cupful Currants.
i teaspoonful Bi-carbonate
of Soda.
cupful Sugar,
cupful Milk.
1 teaspoonful Ground
Cinnamon.
cupful Raisins.
1 Egg..
Make as
i for brown
puddii
ng. Steam 4 to 5 hou:
176 HOUSEHOLD COOKEBT — HOT PUDDINGS.
SCRAP BREAD PUDDING.
INGREDIENTS.
i lb. Crusts Bread. 3 ozs. Suet.
3 ozs. Sugar. 3 ozs. Currants.
3 ozs. Kaisins. 1 oz. chopped Peel.
1 small teaspoonful Ground 1 teaspoonful Mixed Spies.
Ginger. Shake of Pepper,
i teaspoonful Ground Little Milk.
'Cinnamon. 1 teaspoonful Bi-carbonate of
1 Egg (if liked). Soda.
Weigh the bread and soak as long as possible in cold
water. Squeeze dry and crumble it with a fork. Chop
the suet, stone the raisins, and chop a little. Clean the
currants, chop the peel, mix all the dry ingredients, except
the soda. Mix soda with a little milk, add it to the
mixture, and if egg is used add it. Mix all thoroughly,
and turn into a greased basin and steam 2i to 3 hours.
Let shrink, turn out, and serve with sauce.
BAKED SCRAP BREAD PUDDING.
Same mixture as above, made rather more moist. The
pudding is placed in a greased pie-dish and baked in
rather a hot oven for three-quarters of an hour.
STEAMED GROUND RICE PUDDING.
INGREDIENTS.
2 ozs. Bice. 2 ozs. Baisins.
2 ozs. Flour. 2 ozs. Suet.
2 ozs. Brown Sugar. f teacupful Milk.
i teaspoonful Bi-carbonate Pinch Salt.
of Soda. ,
Stone and chop the raisins. Chop the suet very finely.
Mix dry ingredients well together. Add the milk, making
the mixture very moist. Pour the mixture into a greased
tin, cover with greased paper, and steam 3 hours.
BOUBEHOLD COOKEBY — EOT PUDDINGS. 177
PLAIN PLUM PUDDING.
INGREDIENTS.
i lb. Flour,
i lb. Suet.
i lb. Raisins.
2 ozs. Brown Sugar.
1 Lemon.
3 teaspoonful Bi-carbonate
of Soda.
Little Milk.
i lb. Breadcrumbs.
i lb.. Currants.
2 ozB. Mixed Peel.
i teaspoonful Mixed Spice.
1 or 2 Eggs.
Pinch Salt.
2 table-spoonfuls Treacle.
Mince the suet and candied peel very finely, wash and
di'y the currants, stone the raisins and cut them through.
Put the flour into a basin, mix it with the breadcrumbs,
sugar, and suet. Add the fruit, lemon rind (grated),
soda, salt, and spice; mix thoroughly. Beat up the egg
well and add a little milk to it. Add the lemon juice
to the dry ingredients in the basin and add the treacle,
and mix all to a soft paste with the egg and milk, adding
more milk if required. Pour the mixture into a greased
basin, and steam or boil the pudding for 4 hours.
COTTAGE PUDDING.
INGREDIENTS.
1 lb. Flour.
2 ozs. Butter.
Small teaspoonful Cream of
Tartar.
2 table-spoonfuls Sugar.
Small teaspoonful
Bi-earbonate of Soda.
Breakfast-cupful of
Buttermilk.
Eub the butter into the flour, mix dry ingredients, make
into a dough with the milk. Grease a pudding basin,
half fill with the dough, twist a greased paper over the
top; steam for 2i hours. Serve with syrup or jam.
178 HOUSEHOLD COOKEBT — HOT PUDDINGS.
RAILWAY PUDDING.
INGREDIENTS.
2 bieakf ast-eupfuls of Flour. 3 teaspoonfuls Baking
1 breakfast-cupful Sugar Powder,
(short measure). 2 Eggs.
1 teacupful Milk.
Mix all dry ingredients. Beat eggs very well, and add
the milk to them. Mix all ta a moist consistency, and
bake in a shallow tin for 15 minutes ia a quick- oven.
Split open with a hot knife, spread with jam or stewed
fruit. Cut in pieces, and sift sugar over.
STEWED FRUITS.
INGREDIENTS.
Average Proportions: —
1 lb. Fruit (fresh). i pint Water.
3 to 4 ozs. Sugar.
Juicy fresh fruits, use only 1 gill water.
STEWED APPLES (FRESH).
INGREDIENTS.
1 lb. Apples, pared cored 3 to 4 ozs. Sugar,
and sliced. 2 giUs Water.
Put all into a lined stewpan .and cook gently until the
apples are soft. Rhubarb, green gooseberries, currants,
raspberries, plums, etc., can be stewed in the same way,
observing the above notes on proportions. The quantity
of sugar and water varies with the' different fruits. Fruit
can be stewed in a jar in the oven instead of in a stewpan.
Average Proportions: —
1 lb. Fruit (dried). i pint Water.
2 ozs. Sugar.
STEWED PRUNES.
Wash and soak the primes in the measured water over-
night, place in pan with sugar and strip of lemon rind
BOVSESOLD COOKEBT — SOT PUDDINGS. 179
if liked. Cook very slowly till tender, 1 hour. Cool
and serve. Other dried fruits are done similarly.
SWISS PUDDING.
INGREDIENTS.
1 lb. Stewed Apples. 3 table-spoonfuls Brown
i lb. Breadcrumbs. Sugar.
2 ozs. Suet. i oz. Butter.
Stew the apples till tender. Chop the suet .finely, and
mix with the breadcrumbs and sugar. Grease a pie-dish.
Put half the mixture at the bottom, then put in the stewed
apples and then rest of the mixture. Break the butter
in small pieces and place on top. Bake half an hour in
a sharp oven.
N.B. — If liked, the above may be put in in layers.
i
SAGO AND RHUBARB MOULD.
INGREDIENTS.
1 lb. Rhubarb. Strips Lemon Bind.
3 ozs. Fine Sago. Little Colouring if
1 gill Water. Rhubarb is green.
i lb. Sugar.
Cook the rhubarb for five minutes with water, add washed
sago and lemon rind. Simmer half an hour, taking care
it does not burn. Remove the peel; put in the sugar
and colouring. Turn into a wetted mould. When cold,
turn out and serve with custard sauce.
LEMON SAGO.
INGREDIENTS.
li OZS. Sago. 1 Lemon.
i oz. Sugar. 1 table-spoonful Golden
1 pint Water. Syrup.
Wash sago, then sprinkle into boiling water and cook
gently till quite clear and thickened, add grated rind and
180 MOUSEBOLD COOKEBT — SOT PUDDINGS.
jaice of lemon and syrup. Serve cold. If liked, this
may be placed into a wetted mould, and when cold
turned out.
COLD FRUIT PUDDING.
INGREDIENTS.
1 pint Kaspberries. y J pint i pint Water.
1 pint Red Currants. / Juiee. IJ ozs. Com Fiour.
i lb. Sugar. Pew drops of Cochineal.
Stew the fruit and sugar together till soft, rub through ,
a hair sieve, mix the cornflower with the water, add to
the strained fruit, boil for a few minutes. Colour with
a few drops cochineal, pour into a wetted mould, put
aside to firm.
N.B. — If preferred, 1 oz. gelatine can be used instead
of the cornflour. There must be 1 pint of fruit juice
and water before adding cornflour.
MALVERN OR WAKEFIELD PUDDING.
IliiGEEDIENTS.
3 to 4 slices Stale Bread. 1 teaeupful Black Currants.
1 teaeupful Raspberries. J teaeupful Sugar. ^
1 teacupiful Red Currants.
Prepare the fruit and stew till soft, with the sugar.
Cut a round of bread and fit it in the bottom of a pint
basin. 'Cut some fingers of bread and fit 4^em tightly
round the sides of the basin. Fill tip the centre with
layers of bread and stewed fruit while hot. Cover the
top with a round slice ©if bread. Cover with a plate;
set weights on""this. Put aside tUl perfectly cold. Turn
out and serve with custard, milk or cream. If the fruit
is very watery, the plate must be lifted off, and any
superfluous liquor poured off. If it is too soft it will
■not turn out. The bread must be thinly cut or the fruit
will not soak through. Any fruit in season can be used.
HOUSEHOLD COOKEBY — HOT PUDDINGS. 181
FRUIT TART.
INGREDIENTS.
1 lb. (seasonable) Fruit. Water (if necessary).
About i lb. Sugar. 6 ozs. Short Pastry.
Prepare fruit. Half fill pie-dish, then add sugar, a
little water, and pile up fruit.
Roll out pastry on a floured board to size larger than
pie-dish. Cut off a strip of pastry, wet the edges of
the pie-dish, and lay on the strip of paste. Wet that
again, cover the tart with the remainder of the paste.
Trim off the rou^ edges, mark with a teaspoon. Bake
in a quick oven about half an hour. When ready, make
a small slit at either end and allow steam to escape.
Before serving, sprinkle over with sugar. Any fruit in
season can be used.
APPLE BALLS.
INGREDIENTS.
4 to 5 large Apples or 6 small Apples.
1 to 2 ounces Sugar.
2 ozs. Pastry to each large Apple.
Make some short crust, allowing 2 ozs. fl:our for each
apple. Core and peel the apples without breaking them.
Divide the paste. Place an apple on each piece and work
the pastry lightly round. Fill up the hole in the apple
with sugar, and 1 clove if liked. Join the edges of the
paste all over the apple; there must be no cracks.
Place on a greased tin and bake from half to three-
quarters, of an hour in a sharp oven, or until the fruit
is cooked.
SYRUP PASTRY.
INGREDIENTS.
12 ozs. Short Crust. Grated rind and juice of
8 table-spoonfuls Syrup. 2 Lemons.
6 ozs. Breaderambs.
Mix to a thick paste. Roll out the pastry into two
thin sheets about ten inches square, top rather smaller;
182 HOUSEHOLD COOKMIRY — HOT PUDDINGS.
wet the edges of one sheet, aftei; placing it on tin. Spread
syrup mixture over to within one inch of the edges.
Place second sheet on top and turn edges over. Mark
into squares. Bake in a quick oven till golden^brown
colour all over. Cover with paper, and bake from half
to three-quarters of an hour. Cut into squares and dust
with castor sugar.
N.B. — This may be made as an open tart on an ashet.
JAM TURNOVERS.
INGKEDIENTS.
Short Oust. Little Jam.
Roll out pastry, cut with a cutter. Put a little jam
in the centre of each round, wet the edges, fold over,
and bake in a quick oven. '
BATTERS.
PANCAKE BATTER.
INGEEDIBNTS.
i lb. Flour. i pint Milk.
1 Egg. Pinch Salt.
Mix ttffi flour and salt together; drop the egg into
centre with one-third of the mUk, make a smooth paste
without any Ivunps. Beat well, adding gradually the
rest of the milk. Let it stand at least half-an-hour
covered, in a cold place. Use as required fdr the
following : —
PANCAKES.
INGEEDIBNTS.
i pint Batter. , Sugar.
Iiemon Juice. Lard to Pry.
Melt lard into a frying-pan (a piece about the size of
a small nut). When it is hot pour in a. little batter,
EOUSEBOLD COOKEET — SOT PUDDINGS. 183
just enough to cover the bottom of the pan. When
the batter is set, shake it loose. When brown, toss it
over and brown on the other side, draia on paper, sprinkle
with white sugar and little lemon juice, roll up; keep
hot while the rest of the pancakes are being fried. Serve
very . hoi.
N.B. — Jam or marmalade may be used instead of lemon
and sugar.
STEAMED BATTER PUDDING.
Make the batter as for pancakes; pour into a greased
basin; steam for 1 hour. For Black Cap Pudding,
sprinkle a few currants into the batter before steaming.
YORKSHIRE PUDDING (A).
Batter as above; pour into dripping-tin in which there
is 1 oz. hot dripping. Bake about half an hour in a
quick oven, or cook it under the meat. Serve with roast
beef. All batters are improved by standing in a cool
place before cooking. They must be served immediately
they are cooked.
YORKSHIRE PUDDING (B).
INGREDIENTS.
3 ozs. Flour. 1 Egg.
li gills Milk. Salt.
Blend flour with egg and half a gill of mUk. BoU
remainder of milk and add to blended flour. Pour into
tin with smoking hot fat and bake in a quick oven about
half an hour.
184 EOUSEEOLD C00KEB7 — B0T PUDDINGS.
OMELETS.
RULES FOR OMELET MAKING.
1. Tte pan must be perfectly clean and not used for any
other puTpoae, and must never be washed, but cleaned
immediately after cooking by wiping round with soft paper.
I 2. All ingredients (eggs and butter) must be perfectly
fresh.
3. Eggs should be beaten with a fork, and only sufficiently
to mix, not to make frothy.
4. A little milk, cream, or water should be added when
beating the eggs, this makes lighter and more moist omelets.
5. The oil or butter for cooking must not be too hot when
eggs are put into pan.
6. An omelet must be quickly made aver a clear fire. The
stirring and shaking processes must be quickly performed.
7. When the eggs show signa of slightly setting, shape
the omelet by folding in the ends so as to form a kind of
oval shape, this is done at side of pan furthest from handle.
8. Shake pan, see that omelet is perfectly loose and a
golden-brown colour.
9. Serve immediately.
SAVOURY OMELET.
INGREDIENTS.
2 Eggs. Seasoning.
1 teaspoonful finely chopped If ozs. Butter (short
Parsley. , measure).
Pinch Thyme.
Beat eggs. Add parsley, thyme, seasoning, also half
the butter in pieces.
Melt the rest of the butter in a pan and when just
frizzling pour in the mixture.
Draw a fork through the mixture until it begins to set,
pan must be in constant motion. When lightly set, fold
in edges with a knife. Turn on to a hot dish. Serve
at once.
BOUSEEOLD COOKEEY — HOT PUDDINOS. 185
FARCED OMELET.
When forming into oval shape, place hot cooked faroo
into centre and fold over and serve.
SWEET OMELET.
Omit savoury ingredients and add 1 oz. sugar and fold
in hot jam. .
OMELET SOUFFLE.
INGREDIENTS.
2 Yolks. i oz. Clarified Butter or
3 Wliites. Salad Oil.
1 teaspoonful Sugar. Jam.
Separate the whites from the yolks, add sugar to the
yolks and beat well. Whisk up whites to a very stiff
froth, lightly fold the two together. Melt the butter in
an omelet pan. When just melted, pour in the mixture,
and cook lightly till nicely set and browned. Cook the
upper side under the grill or in front of a clear fire or
in the oven. Turn right over on to a sugared paper,
make an incision in centre and put a teaspoonful of warmed
jam in centre. . Fold over, sift with sugar on top and
serve at once.
RUM OMELET.
INGREDIENTS.
3 Eggs. 1 oz. Sugar.
1 table-spoonful Bum. i oz. Butter (clarified).
Separate the whites from the yolks. Add sugar to
the yolks and beat well. Whisk the whites stiffly and
add rum to the yolks. Fold in the whites. Melt the
butter in an omelet pan, pour in egg mixture. Cook
over a moderate heat till nicely set and browned. Have
ready a little warm jam, place in the centre of omelet
and fold over. Sift with sugar.
186 BOUSEMOLD COOKEBY — SOT PUDDINGS.
SOUFFLES.
GENERAL FOUNDATION PROPORTIONS.
FOUNDATION.
Panada —
IJ ozs. Butter.
IJ ozs. Flour.
2 gills Liquid (may be Milk, Stock, or
Fruit Juice or Syrup).
DISTINCTIVE INGREDIENTS.
Liquids. — 1 teaspoonful to 2 table-spoonfuls according to
strength and nature of Liquid used.
Solids. — 4 to 6 ozs. finely-divided Meat, Fish, Game, fresh
or preserved Fruits.
Seasonings. — Salt, Pepper, 1 teaspoonful Vinegar, or S
ozs. Sugar, according to requirements.
Raising Agents.-^3 Tolks and 4 Whites of Eggs.
Souffles take their name from distinctive ingredients
used, e.g., Vanilla Souffle, Fish Souffle, Cherry Souffle.
Method for Souffles. — Melt the "butter, add the flour, and*
cook slightly; add liquid and cook thoroughly, add dis-
tinctive ingredients, and seasonings and yolks; lastly, add
the stiffly-beaten whites ; mix lightly. Pftur into prepared
souffle tin, cover with buttered paper and cook in a steamer
for 40 to 45 minutes. Allow to shrink. Turn out very
carefully. Serve with suitable sauce.
Farinaceous Souffles take their name according to
farinaceous substance used for foundation, e.g., Sago SoufElfi,
Semolina Souffle, etc.
INGREDIENTS.
Foundation. — li to 2 ozs. Farinaceous Substance to
'1 pint Milk and i oz. Butter.
Raising Agents. — 3 Yolks and 4 Whites of Eggs.
Flavouring. — As desired.
Method. — Boil the milk. Blend the farinaceous food-
stuff with a little milk, then pour the hot milk on it.
HOVSESOLD COOKEBY — EOT PUDDINGS. 187
Cook thorougUy till as thick as an ordinary panada.
When well cooked, add sugar, hutter, and flavouring, and
when cool enough, the beaten eggs (yolks). Lastly, fold
in the stiffly-beaten whites. Have a tin prepared and
turn the mixture into it. Cover with buttered paper.
Steam 1 hour. Serve with marmalade, arrowroot or wine
sauce.
I£ a more solid article is desired, use fewer eggs or
double quantity of panada.
N.B. — Any of the above souffles may be baked, in a
souffle tin in a quick oven.
CHOCOLATE SOUFFLE.
INGREDIENTS.
2 ozs. Cake crumbs. } gill Milk.
2 ozs. grated Chocolate. 2 Yolks Egg.
2 ozs. Butter. 2 Whites Egg.
li ozs. Sugar. Vanilla Essence.
Heat butter and milk together. Stir in grated chocolate
and sifted crumbs. Stir till mixture thickens and leaves
the sides of the pan. Cool, add sugar and vanilla and
yolks. Fold in carefully the stiffly beaten whites. Pour*
into prepared souffle tin and steam gently about 1 hour.
Turn out, and sauce over with chocolate sauce. Decorate
with chopped pistachio nuts.
HOT PUDDINGS.
BAKED.
COCOANUT PUDDING.
INGREDIENTS.
J pint Milk. Little grated Lemon Bind.
2 ozs. Cocoanut. 1 oz. Butter.
2 ozs. Breadcrumbs. 2 Eggs.
1 oz.
Boil milk and pour over breadcrumbs, add butter, sugar,
cocoanut, and lemon rind. Separate yolks from whites
188 HOUSEHOLD COOKEEJ — HOT PUDDINGS.
of eggs, and when mixture has cooled slightly, add yolks
■well beaten. Bake in a moderate oven nntil set. Whip
whites, add 2 table-spoonfuls sugar to them, and pile up
roughly on top of pudding ; dredge over with sugar. Set
in a cool oven until a light brown colour. Decorate (if
liked) with coloured cocoanut.
QUEEN OF PUDDINGS.
INGREDIENTS.
i pint Milk. 2 Eggs.
1 oz. Butter. i oz. Sugar.
2 ozs. Breademmbs. 2 or 3 table-spoonfula Jam.
1 Lemon. - _
Boil the milk with the butter and pour over the bread-
crumbs. Let it soak for a few minutes, then add the
yolks of the two eggs, the grated lemon rind, and the
sugar. Pour into a buttered pie-dish and bake tUl set.
Take it out of the oven, spread over with jam, allow to
cool slightly. Beat the whites of eggs very stiffly, add
2 table-spoonfuls sugar, mix, and spread over the top,
sprinkle with sugar, and bake a very pale brown.
BAKED CHOCOLATE PUDDING.
INGREDIENTS.
2 ozs. Breadcrumbs. 1 oz. Butter.
li ozs. grated Chocolate. 1 teaspooniul Vanilla
1 oz. Sugar. Essence.
2 table-spoonfuls Cream. 2 Eggs.
i pint Milk.
BoU the butter, milk, and chocolate, pour over bread-
crumbs, add sugar and (when cool enough) the yolks,
cream, and vanilla. Turn into a well-greased pie-dish;
bake in a moderate oven for half an hour. Whisk the
whites stiffly, mix in 2 table-spoonfuls sugar and place
on top when the pudding is set. Sprinkle over a little
sifted sugar and bake in a cool oven till a pale brown tint.
■EOUSEBOLD COOKEBY — SOT PUDDINGS. 189
RICE AND APRICOT PUDDING.
INGBEDIENTS.
2 small Eggs. _, i lb. Stewed Apricots.
2 ozs. Bice. 3 dessert-spoonfuls Apricot
1 pint Milk. Jam.
Salt.
Wash the rice and put it in a saucepan with the milk
and a pinch of salt. Cook slowly till thick. Let it
cool, then add jam and yolks of eggs. Mix well. Put
into a buttered dish and bake. Spread the apricots
over. Beat up the whites of eggs stiffly, add 2 table-
spoonfuls sugar. Pile roughly on top, sift some sugar
over, and place in a cool oven till crisp and slightly brown.
VERMICELLI PUDDING.
INGREDIENTS.
IJ OZS. Vermicelli. 2 Eggs.
1 pint Milk. 1 oz. Butter (if liked).
1 oz. Sugar. Vanilla Essence.
Boil the milk. Crush the vermicelli and sprinkle it
in. Cook from 10 to 15 minutes or until the vermicelli
is tender. Then add sugar, butter and flavourings, and
when cool, the beaten eggs. Bake in a moderate oven
until nicely set and browned.
BARLEY PUDDING.
INGREDIENTS.
11 ozs. Pearl Barley. 1 oz. Butter.
1 pint Milk. Orange Flower Water.
3 Yolks of Eggs. 3 Whites of Eggs.
2 ozs. Sugar.
Scald the barley. Cook in the milk till thick. Add
sugar, butter, and yolks of eggs. When cool, fold in
two stiffly-whisked whites. Bake half an hour in a
moderate oven. Cover with meringue, made from remain-
ing white, and decorate.
190 HOUSEHOLD COOKEBY — HOT PVDDINGSt
TAPIOCA PUDDING (2).
INGREDIENTS.
IJ ozs. Tapioca. i. teaspoonful Essence of
1 pint Milk. Lemon or a little Nutmeg.
2 Eggs. 2 table-spoonfuls Sugar.
J oz. Butter. A pinch Salt.
Wash and soak the tapioca in cold water for 1 hour,
put it on to boil with the milk, and boU till the tapioca
is clear, stirring frequently. Add the butter, allow this
to cool a little, then add the eggs (well beaten), sugar
and flavouring; pour into a greased pie-dish, bake in a
brisk oven for about three-quarters of an hour.
FRUIT TART.
INGEEDIENTS.
6 ozs. rich Short Crust {see Sugar to sweeten.
page 301). Cold "Water, if necessary.
1 lb. Fruit. 1 White of Egg.
Roll out pastry and cover the tart, using any fruit in
season. Bake in a quick oven half an hour. Take out
tart, brush over quickly with white of egg, sprinkle in-
stantly with sifted sugar, replace in a moderate oven 3
minutes to frost tart.
SPICED APPLE TART.
INGREDIENTS.
li lbs. Apples. , 1 lb. Sugar.
J lb. Dates or Prunes Little Water.
(stoned). J lb. Spiced Pastry {see
1 teaspoonful ^Ground page 303).
Cinnamon.
Cut up apples, dates, or prunes, add water, and cinnamon
and sugar, and stew till tender. Make pastry and divide
into three, letting one piece be larger than the other two.
Roll out into a long strip. Line a greased or floured ring
with pastry. Roll out the second piece and fit it in the
bottom. Place in apple mixture and cover with third
HOUSEHOLD COOKERY — HOT PUDDINGS. 191
piece. Trim the edges. Bake one hour in fairly hot
oven. When cool ice, or thickly sift with sugar.
APPLE AMBER PUDDING.
INGREDIENTS.
i lb. Short Pastry. 1 lb. Apples.
li ozs. Butter. Bind and juiee of 1 Lemon.
2 Eggs. 2 table-spoonfuls Sugar.
Method.
Put on apples, rind, sugar, water and stew till slightly
soft. Rub through a sieve. Add yolks, lemon juice and
butter. Mix well. Line a pie-dish with pastry and
ornament the edges. Place in the mixture. Brush
pastry with egg and bake in a moderate oven for half
an hour. Make a meringue with whites and two table-
spoonfuls sugar and put on top. Bake in a cool oven
tni set and a, pale brown.
MANCHESTER PUDDING.
INGEEDIENTS.
Some Short or Flaky Pastiy. Some grated Lemon Bind.
i pint Milk. 1 oz. Castor Sugar.
2 ozs. Breadcrumbs. 2 Eggs.
J oz. Butter. Some Raspberry Jam.
Heat the milk with the lemon rind and pour over the
breadcrumbs. Add sugar, butter, and the beaten yolks
of eggs. Allow to stand till cool. Line sides of a
pie-dish with the pastry. Spread a layer of jam on
the bottom, then pour in thfe mixture. Bake in rather
a hot oven at first, then in a more moderate heat, until
the mixture is set and well risen. It takes about half
an hour. Whisk the whites stiEfly, add 2 table-spoonfuls
sugar, and pile on top of the pudding. Bake till set
and lightly brown in a moderate oven. Decorate (if
liked) with glace cherries, etc.
192 SOUSEEOLD COOKEBT — EOT PUDDINGS.
SWISS TART.
INGEEDIEKTS.
Pastry.
4 ozs. Flour. i oz. SugaT.
2i ozs. Butter. Pinch Baking Powder.
Filling.
6 Apples, peeled and Juice i Lemon.
quartered. 2 Whites of Egg.
i gill Water. 4 ozs. Castor Sugar.
6 ozs. Sugar.
Cream butter and sugar. . Add flour and baking powder.
Work smoothly. Line a flan ring with ttie pastry. Fill
with baking beans and bake in a moderate oven for 30
minutes. Remove beans from case. Make a syrup with
the water, sugar and lemon juice. Stew apples in this,,
being careful not to break them down. Whisk whites
stiffly. Continue whisking till | sugar is added gradually;
fold in the rest of the sugar. Fill up case with apples
and pipe the meringue on top. Sprinkle with sugar.
Bake till set in a moderate oven ;(20 minutes).
MADEIRA PUDDINa
INGREDIENTS.
6 ozs. Short Pastry. i teaspoonf ul Baking Powder.
J lb. Butter. 1 teaspoonful Vanilla
i lb. Sugar. ' Essence.
4 ozs. Flour. 2 table-spoonfuls Raspberry
3 Eggs. Jam.
line the sides of the pie-dish with pastry; decorate the
edges. Spread jam in the bottom of the pie-dish. Make
cake mixture of the other ingredients by creaming the
butter and sugar and adding the flour, mixed with baking
powder and well-beaten eggs alternately. Lastly, add
essence. PQace mixture in the lined pie-dish and bake in
a fairly hot oven from three-quarters to one hour.
SOUSEHOLD COOKESY — SOT PUDDINGS. 193
LEMON PIE.
INGREDIENTS.
i lb. Short Pastry. 1 breakf ast-eupful Castor
2 Eggs. Sugar.
2 Lemons. J teaspoonful Cinnamon.
1 gill Cream or Milk. 1 oz/ Butter.
1 table-spoonful Cornflour.
Roll out pastry and line a pie-dish with it. Decorate
edges with leaves of pastry. Beat two yolks together.
Mix the cornflour, sugar, cinnamon, grated lemon rinds
and juice. Blend with little cold water or milk. Pour
boiling milk over, add butter and yolks. Pour mixture
into the lined dish. Bake in a slow oven until paste
is cooked. Whisk the whites stiffly. Fold in two
table-spoonfuls castor sugar. PUe on top of pie. It is
ready when set and tinged a golden brown.
LEMON PUDDING.
INGREDIENTS.
3 ozs. Breadcrumbs. J pint Milk.
3 ozs. Sugar. Pinch Salt.
Grated Bind of 2 Lemons. Juice of 1 Lemon.
Yolk of 2 Eggs. 4 ozs. Short Pastry.
1 oz. Butter.
Place the breadcrumbs and sugar in a basin. Add
lemon rind. Bring milk and butter to the boil and pour
over crumhs. Add juice of lemon and the yolks of e^s.
Cover and allow to soak. Line a pie-dish with the pastry.
Decorate. Pour in the mixture. Place in a fairly hot
oven. Cook till pastry is crisp and the mixture set,
35 to 40 minutes. Beat the whites of eggs. Add 2
table-spoonfuls sugar and form into a meringue on top.
Place in a moderate oven till set. Decorate. Serve
hot or cold.
194 BOVSEEOLD COOKEBT — SOT PUDDINGS.
APPLE CHARLOTTE.
INGKEDIENTS.
1 lb. Apples. Bind and Juice of 1 Lemon.
4 ozs. Sugar. Thin slices of Bread.
i pint Water. 2 pzs. Clarified Butter.
Stew the apples in sugar and water till tender and a
thick pulp; add lemon juice. Dip one side of the bread
in clarified butter and line bottom and sides of a small
round cake-tin; pour in the pulp and place a round of
bread, dipped in the melted butter, on top. Bake for
half an hour in a hot oven till brown and crisp. Turn
out and sift sugar over.
FIG PUDDING.
INGREDIENTS.
i lb. Pigs. J teaspoonful Cream of
i lb. Suet. Tartar.
i lb. Flour. 2 Eggs.
J lb. Breadcrumbs. Buttermilk.
i teaspoonful Bi-carbonate 4 ozs. Sugar,
of Soda. Pinch Salt.
Wash and chop figs with sugar, shred and chop the suet,
and mix all the dry ingredients. Beat eggs, add milk
to them, and mix to a soft consistency. Turn into a
greased mould and steam for 2 hours. Turn out on a
hot dish and serve with fig sauce.
rig Sauce (see page 251).
SUPERIOR TREACLE PUDDING.
INGREDIENTS.
1 lb. riour. 2 ozs. Sugar. , '
i lb. Breadcrumbs. 2 table-spoonfuls Treacle.
} lb. Suet. 2 Eggs.
Grated Bind and Juice of Milk.
1 Lemon. J teaspoonful Baking Soda.
2 ozs. Currants.
Chop the suet very finely. Mix all the dry ingredients
together. Add the beaten eggs, milk, and treacle. Stir
EOUSEEOLD COOKEBY — HOT PUDDINGS. 195
well together and mix to a soft eonsisteney. Turn into
a greased basin and steam 2 hours. Serve with arrow-
root sauce.
Arrowroot Sauce {see page 249).
PLUM PUDDING.
INGREDIENTS.
6 ozs. Breadcrumbs. 4 Eggs,
i lb. Muscatel Eaisins. J teaspoonful Salt.
6 ozs. Suet. J glass Brandy.
i lb. Currants. 2 ozs. Almonds.
1 oz. Lemon, Orange and 2 ozs. Brown Sugar.
Citron Peel.
Mince suet very finely. Mix with breadcrumbs. Add
raisins stoned and cut through, peel cut finely, currants
washed and dried, and the salt. Moisten with tlie well-
beaten eggs, and, lastly, add the brandy. Boil in a
greased mould or basin for at least 6 hours.
PLAIN CABINET PUDDING.
INGBBDIENTS.
2 to 3 ozs. Bread. Some large Baisias.
i pint Milk. 1 Egg.
1 table-spoonful Sugar.
Stone the raisins and place in a pattern in a thickly-
greased basin. Add sugar to the milk. Beat the egg
and pour the milk over it. Let it stand until the sugar
is dissolved, stirring occasionally. Cut the bread into
very small squares, place in basin and strain the custard
over it, cover with a greased paper and let it stand for
at least half an hour. Then steam gently three-quarters
of an hour. Allow to shrink. Turn out and serve wi'lh
jam or custard sauce.
196 SOUSEHOLD COOKESY — BOT PUDDINGS.
SUPERIOR CABINET PUDDING.
INGREDIENTS.
4 Penny Sponges. Sherry or Almond Essence.
1 Egg. Pew Eatafia Biscuits.
1^ ozs. Castor Sugar. CSierries and Baislns to
1 gUl Milk. decorate.
Beat eggs a little, add sugar and milk, and allow to
stand until ^ugar is dissolved. Better a plain tin mould.
Line with thickly-buttered paper. Decorate with raisins
(stoned) and cherries (halved). Cut the sponges in slices.
Put layer of sponge in bottom. Place round tin in
alternate colours. Fill up with strained custard, put
a few crushed ratafias into custard and allow to stand
15 minutes. Steam steadily, but gently 1 hour. Turn
out, remove the paper, and serve with jam sauce.
CONSERVATIVE PUDDING,
INGBEDIENTS.
2J OZS. Savoy Biscuits or i pint Milk.
Ratafias. 1 table-spoonful Apricot
2 Eggs and 1 Yolk. , Jam.
2 tablespoonfuls Bum or
Brandy.
Butter a souffle tin. Put in the biscuits in layers with
a little apricot jam between. Pour in the rum or brandy.
Pour oyer the custard. Allow to soak half an hour.
Steam 45 minutes. Serve with a nice, sweet sauce.
CHERRY PUDDING.
mGEEDIENTS.
1 Egg, its weight in Butter, i oz. Glaefi Cherries
Sugar, Flour. (chopped).
Finch of Baking Powder. i pint Jam Sauce.
li teaspoonf uls Arrowroot.
Make as for cake mixtures {page 198). Put into a
greased timbale mould and bake in the oven about 25-30
EOUSESOLD COOKEBY — EOT PUDDINGS. 197
minutes. Turn out and coat with a jam sauce (red),
thickened with arrowroot.
Decorate with rings of cherry angelica or* chopped
pistachio.
VIENNOISE PUDDING.
INGREDIENTS.
2} ozs. Bread (no crusts). 14 ozs. Castor Sugar.
li ozs. Sultanas. 1 oz. Candied Peel.
i Bind Lemon. IJ gills Milk.
i gill Cream. 2 Eggs.
2 table-spoonfuls Sherry. Extra i oz. Sugar.
Make caramel with J oz. sugar and a little water; cook
until k rich brown colour. Allow to cool slightly. Add
milk to the caramel; allow to stand till dissolved. Cut
bread into tiny squares. Place in a basin with the chopped
peel and sultanas, grated lemon rind, and sherry. Pour
milk with the dissolved caramel over beaten eggs, strain
on the bread mixture. Cover with a plate and allow to
stand as long as possible. Turn into a buttered mould,
cover with greased paper, steam 45 minutes or longer,
cooking it rather quickly for first 10 minutes. Let it
shrink, turn out, and serve with custard or whipped
egg sauce.
Whipped Egg Sauce (see page 251).
MARMALADE PUDDING.
INGREDIENTS.
5 ozs. Breadcrumbs. 2 ozs. Castor Sugar.
i pint Milk. 2 table-spoonfuls Marmalade.
2 Eggs. 1 oz. Butter.
Warm the milk, pour over the breadcrumbs, add sugar,
butter, and beaten eggs, and marmalade, which must be
melted. Turn, into a well-greased mould, cover with
buttered paper, steam 1 hour. Allow to stand a few
minutes to shrink, turn out, and serve with marmalade or
wine sauce (see Sauces).
198 SOVSEHOLD COOKEBT — EOT PUDDINGS.
LOUISE PUDDING,
INGEEDIENTS.
6 ozs. Glac6 Cherries. i pint Milk.
3 Penny Sponge Cakes. Essence Vanilla.
3 Eggs. 1 oz. Sugar.
Line a souffle tin with buttered paper, then line the
tin with glace cherries cut in three. Make a custard
with the eggs and milk, sugar and essence. Cut the
sponge cakes and place in prepared tin. Pour on the
custard. Allow to stand in the mould for half an hour.
Cover with buttered paper. Steam li hours, allow to
shrink. Turn out and pour a nice sweet sauce round.
Serve hot or cold.
LEICESTER PUDDING. '
maREDIENTS.
i lb. Flour. 1 teaspoonful Baking
3 ozs. Sugar. Powder. •
i lb. Butter. Raspberry Jam.
2 Eggs.
Beat the butter and sugar to a cream. Whisk the
eggs and sift the flour and baking powder. Add egg
and flour alternately to the creamed butter and sugar.
Put some jam in the bottom of a greased basin and place
the mixture in. Cover with a greased paper and steam
regularly 14 to 2 hours. Turn out, and spread the jam
over the pudding.
CAKE MIXTURES.
CASTLE PUDDINGS.
INGREDIENTS. >
2 Eggs; their weight in i teaspoonful Baking
Butter and Sugar. Powder.
5 ozs. Flour. Grated Lemon Bind.
.Little Milk.
Beat the butter and sugar to a cream. Add flour
mixed with baking powder, and egg, alternately. Add
HOUSEHOLD COOKEET — HOT PUDDINGS. 199
the lemon rind, and, if necessary, a little milk. Mix
lightly. Place in buttered dariole moulds and steam
three-quarters of an hour, or in one mould for IJ hours.
Let shrink. Turn out, and serve with lemon sauce.
Lemon sauce (see page 250).
N.B. — (1) Steamed Chocolate Pudding. — Make as
Castle Pudding, add 2 ozs. chocolate dissolved in a little
boiling water, and add 1 teaspoonful vanilla essence.
Serye with chocolate sauce poured over (see page 250).
(2) Steamed Orange Pudding. — Make as Castle
Pudding, adding grated rind of one orange and juice of
i. Serve with orange sauce (see page 250).
(3) Sultana Pudding. — Make as Castle Pudding,
adding 3 ozs. chopped sultanas. Serve with lemon sauc«
(see page 250).
BROWN PUDDING (RICH).
INGREDIENTS.
6 OZS. Butter. 4 ozs. Sultanas.
6 ozs. Sugar. 5 ozs. Flour.
3 Eggs.
Clean the sultanas, chop finely, then poimd well in a
mortar. Cream the butter and sugar and beat eggs well.
Sift flour and add it alternately with the eggs. Add
sultanas and work well in. Pour into a greased mould
and steam for 4 hours. Serve with hard sauce.
Hard Sajice (see page 251).
CARAMEL CUSTARDS.
INGBEDIHaJTS.
i pint Milk. Vanilla Essence.
3 ozs. Sifted Sugar. 2 Eggs and 1 Yolk.
Make 2 ozs. sugar and lemon juice into caramel 'of
golden brown colour. Have some darioles warmed. Pour
enough caramel into each to cover the bottom and allow
to harden. Grease the tins with clarified butter. Bring
200 HOUSEHOLD COOKEBT — HOT PUDDINOS.
milk to boiling point with 1 oz. sugar ; flavour with vanilla.
Have eggs slightly beaten and pour boiling milk over
them. Strain the custard into prepared moulds. Cover
with greased paper and immediately place in a pan of
water just under boiling point in which has been placed
a few layers of paper. Steam gently until set. Allow to
shrink well before turning out. Serve hot or cold. Add
1 gill water to remaining caramel. Dissolve and strain
round custards.
APPLE FRITTERS.
INGEEDIBNTS.
2 Apples. Frying Batter {see
Sugar. page 253).
Have the apples pared, cored, and sliced thinly in rings.
Dip in batter and fry quickly, drain, toss in sugar, arrange
in a circle. Serve instantly.
Other fruits may be done similarly, retaining, where
possible, the original shape of the fruits.
SPANISH PUFFS.
Some Choux Pastry (see page 304). Place in bag with
a plain pipe. Force it into a pan of hot fat in pieces
about one inch long. Fry thoroughly. Drain. Servo
on fancy paper with sifted sugar sprinkled over and jam
sauce handed.
These may be dropped into fat in teaspoonfuls.
PORTUGUESE BARS.
INGREDIENTS.
4 ozs. Eice. Flavouring.
1 oz. Sugar. Pinch Salt.
1 pint Milk. Cold Water.
1 Egg.
Wash the rice well and place in a pan with some water;
stir frequently. Boil quickly 10 minutes. Pour off the
water, add the milk, and simmer until the rice has
EOUSESOLD COOKEBT — EOT PUDDINGS. 201
absorbed all the milk. When quite cooked, sweeten and
add one egg. Flavour nicely, and turn out on to an
ashet to get quite cold. When cold, cut in bars, egg and
crumb and fry in hot fat. Drain. Toss in sugar and
cinnamon. If liked, the bars may be split and spread
with jam after frying.
Rice Balls are made similarly.
BAPA AU RHUM.
' INGREDIENTS.
i lb. riour. 1 oz. Castor Sugar.
i lb. Butter. 1 oz. Shredded Almonds to
3 Eggs. line the tin.
J oz. Yeast. Little lukewarm Milk.
i teaspoonful Salt. Little lukewarm Water.
2 ozs. Almonds. Bum Syrup to soak the Baba.
Place the yeast in a , small basin. Work with half
teaspoonful sugar until liquid. Add 2 or 3 table-spoonfuls
tepid water and milk. Pour into the centre of
'the flour, lightly cover with flour. Sprinkle salt
round the edges of the basin. When the yeast cracks
through, knead up with beaten eggs and a little warm
milk if necessary. Add almonds, blanched and shredded,
butter melted and sugar. Beat with the hand for 20
minutes. Turn into a tin which is thickly buttered and
coated well with shredded almonds. Allow to rise in a
warm place until double the . size. Bake in a moderate
oven about three-quarters of an hour. Turn out, prick
all over. Pour rum syrup over. Serve hot, or cold
decorated with whipped cream.
Rum Syrup.
INGREDIENTS.
I lb. Loaf Sugar. Bum to flavour.
IJ pints Water.
Boil the water and sugar until reduced to half. Add
rum and use.
202 EOUSEBOLD COOKEST — COLD SWEETS.
COLD SWEETS.
CORNFLOUR MOULD.
INGREDIENTS.
li ozs. Cornflour. Pinch Salt.
1 oz. Castor Sugar. Flavouring (Lemon Bind or
1 pint MUk. Cinnamon Stick).
1 Egg. 1 oz. Butter.
Place the milk and flavourings in a pan and allow milk
to become hot. Blend the cornflour with a little cold
milk. Strain the hot milk over, and add beaten egg, salt,
and sugar. Return to pan and stir till boiling, add butter.
Turn into a wetted mould, and, when set, turn out. Serve
with compote of fruits, etc.
BEN RHYDDING PUDDING.
INGREDIENTS.
6 Sponge Cakes. 'Sugar to Sweeten.
1 lb. Juicy Fruit. J pint Whipped Cream.
Stew the fruit with sufiicient sugar to sweeten. Cut
the sponge cake in thin slices and line a plain mould
or basin with it. Put in some stewed fruit, then a layer
of sponge cake, then more fruit and more sponge .cake
until the basin is filled up, finishing off with a layer of
sponge cake. Place a plate with a weight on top and
allow to stand until quite eold; turn out. Pour over
some whipped cream, and decorate with some which has
been coloured. Rhubarb and red currants are good fruits
to use. Bread or cookies can be used instead of sponge
cake to make plain pudding. Custard may be used
instead of cream, or a mixture of both is excellent.
HOUSEHOLD COOKEBY — COLD SWEETS. 203
TAPIOCA CREAM.
INGREDIENTS.
li ozs. Tapioca (fine, best). Little Sheriy.
1 pint Milk. About 2 ozs. Batafias.
1 oz. Sugar. Some Pistachio Nuts.
i pint Double Cream.
Place a layer of ratafias in the bottom of a glass dish.
Soak them with sherry. Simmer tapioca in milk till
thick. Add sugar and a little essence of almonds. Stir
occasionally till cold, then add stiEEly-whisked cream.
Pour over the ratafias, and garnish with ratafias and
chopped pistachio nuts.
SWISS CREAM.
INGEEDIENTS.
3 penny Sponge Cakes. li ozs. Castor Sugar.
2 or 3 table-spoonfuls Sherry 1 oz. Almonds.
or Fruit Syrup. 1 whole Egg.and 1 Yolk.
J pint Milk, Raspberry Jdm.
1 oz. Flour.
Split the sponge cakes and spread with jam and place
in a glass dish. Soak with sherry. Mix the flour with
a little cold milk. Heat the rest of the mUk with the
lemon rind. Stir into the blended fiour. Add beaten
eggs and sugar, and stir until boiling. Cook thoroughly.
Take off, and stir occasionally till well off boiling point.
Then pour custard over sponges. Blanch the almonds,
cut into strips, and stick into custard, or decorate as
desired.
CHOCOLATE CURDS.
INGREDIENTS.
i pint Milk. IJ teaspoonfuls Rennet.
1 oz. grated Chocolate. 1 teaspoonful Sugar,
i gill Cream.
Heat chocolate and milk. Add sugar, cool, add rennet
and pour vQikp a crystal. When set spread on half
whipped cream.
204 SOUSEEOLD COOKEBY — COLD SWEETS.
DEVONSHIRE JUNKET.
INGREDIENTS.
1 pint Milk. 2 large teaspoonfuls Bennet.
1 large table-spoonful 2 table-spoonfuls Brandy.
Castor Sugar. Whipped Cream.
Bring the milk to blood heat, add the sugar to it.
Put rennet and brandy in. Pour into a glass dish and
let it stand two or three hours. Spread cream whipped
on top of this and the dish is ready.
N.B. — Brandy may be omitted.
GOOSEBERRY FOOL.
INGEEDIENTS.
2 lbs. Gooseberries. i lb. Sugar.
1 gill Water. i pint Cream or Custard.
Boil the sugar and water together for a few minutes.
Add the gooseberries and cook until tender; sieve through
hair sieve. Mix with cream or custard and serve cold
in glasses. Colour pale green if necessary.
N.B. — Any fresh fruit may be treated similarly.
APPLE SNOW.
INGBBDIENTS.
3 or 4 Sponge Cakes. Apple Snow.
Custard.
Custard.
i pint Milk. 2 Yolks of Eggs.
Bind of 1 small Lemon. 1 oz. Castor Sugar.
Place the milk and lemon rind in a pan, and, when
warm, pour over the beaten yolks. Add sugar, strain,
return to pan and stir till the custard thickens, then set
aside to cool; stir occasionally.
Snow.
2 Apples, roasted. 2 ozs. Castor Sugar.
2 Whites of Eggs. Juice of 1 Lemon.
Slice the sponge cakes and lay them in a glass dish,
soak them with the cold custard. Sieve* apple pulp
through a hair sieve and add lemon juice to it. Whisk
BOUSEEOLD COOKEBY — COLD SWEETS. 205
the whites very stiffly and alternately add 1 dessertspoonful
sugar and 1 dessertspoonful apple pulp, whisking well.
Pile roughly on sponge cakes and decorate with chopped
pistachios.
TRIFLE.
INGREDIENTS.
4 or 5 peimy Sponge Cakes. J pint Custard.
Raspberry or Apricot Jam. J pint Cream.
A few Batafias. 1 teaspoonful Vanilla
2 table-spoonfuls Brandy. Essence.
6 table-spoonfuls Sherry or 1 table-spoonful Sugar.
1 gill Fruit Syrup.
Split the sponges, spread with jam, place on a flat dish.
Put in the ratafias. Pour the wine and brandy, or fruit
syrup, over the sponge cakes, then pour over the custard
and soak. Flavour, sweeten and whip the cream. Force
through a bag and pipe on top of custard and decorate
as liked.
FLEUR OF APRICOTS.
INGREDIENTS.
3 ozs. Rich Short Crust J pint flavoured Sweetened
(see page 302). Cream.
CompSte of Fruit.
Grease' a fleur ring and plate on a greased tin. Roll
out the pastry to fit the ring, and fill with baking rice.
Bake in a hot oven about half an hour. When ■ pastry
is baked, take out the rice and crisp slightly in the oven,
brush out the remaining rice. When cold, place a layer
of apricots or other compote of fruit in the fleur and
some sjrrup. Pile or pipe sweetened and flavoured
whipped cream on top.
VOL-AU-VENT OF FRUIT.
INGREDIENTS.
6 ozs. PufiE Pastry (see Comp5te of Fruit.
page 303). i
Roll out pastry half an inch thick. Cut out two
vol-au-vent cases. Take a smaller cutter and cut out the
206 HOUSEHOLD COOEBBT — COLD SWEETS.
inside of one of them. Brush solid round with beaten
eggs and place the ring above the solid round. Prick
centre part. Put a crust of bread in the centre. Place
in a quick oven and bake till cooked (20 or 25 minutes).
When done, remove the crust and scoop out soft part.
Then put back in oven for a minute to dry. Fill with
fruit mixture.
Compote of Fruit (see below).
COMPOTE OF FRUIT.
Make a syrup by boiling together half a pint water
and 6 dzs. sugar and the skins of the fruits used (a few
only). When into a syrup, remove the skins and, if
necessary, strain. Place the fruit in the syrup and simmer
till tender. Any fruits can be used, those that take
longest to cook being put on first. Great care must be
taken that the fruits are not broken, though quite tender.
Pile on a dish. Colour and flavour the syrup, pour over,
aijd decorate to taste.
SEMOLINA SNOW.
INGREDIENTS.
2 ozs. Semolina. 3 to 4 ozs. Sugar.
1 pint "Water. Bind and Juice of 1 Lemon.
Bring the grated rind and water to boiling point.
Sprinkle in the semolina and cook 8 minutes. Pour on
to the lemon juice and sugar, and allow to become almost
eold. Whisk till stiff. Pour into a crystal.
LEMON SPONGE.
INGREDIENTS.
i oz. Gelatine. i pint cold Water.
Kind and Juiee of 1 Lemon. Whites of 2 Eggs.
4 ozs. Sifted Sugar. ^
Place the gelatine, sugar, lemon juice, water, and lemon
rind in a pan; stir till gelatine is melted; bring to boiling
EOUSEHOLP COOKEBY — COLD SWEETS. 207
point. Strain and cool. Beat the whites of the eggs
to a stiff froth in a basin. Add the lemon mixture,
cool, but not setting. Beat the whole till it is a stiff
white froth. Have a mould scalded and rinsed out with
cold water. Pour in the mixture and set aside till eOld
and firm.
PINEAPPLE SPONGE.
INGREDIENTS.
i tin Pineapple (medium Juice of 1 Lemon.
Bize). li ozs. Castor Sugar.
Whites of 3 Eggs. J pint Liquid (Pineapple,
J oz. Gelatine. Syrup, and Water).
Drain the syrup from the pineapple and dissolve gelatine
in the given quantity of liquid. Cut the pineapple into
dice (small). Whisk whites until very stiff, add sugar,
dissolved gelatine, and lemon juice; whisk until it becomes
stiff, then whisk in fruit. Pile up in a glass dish and
sprinkle some fruit over. Keep in a cool place until
used. Sponge may be moulded if liked. Custard sauce
may be served with sponge.
N.B. — Other fruits may be treated similarly.
PRUNE MOULDS.
INGREDIENTS.
1 lb. Prunes. J oz. Gelatine.
1 pint Water. I pint Water.
i lb. Sugar. Carmine.
1 Lemon. 2 Bananas.
1 in. Cinnamon Stick.
Well wash the prunes and soak all night in 1 pint water.
Stew till tender with the sugar, lemon rind and cinnamon.
Then stone. Put gelatine and | pint water into the pan.
Stir till dissolved, then add lemon juice an.d syrup prunes
are cooked in. Bring to boiling point, strain into a basin,
add prunes, bananas and carmine, and, when setting, mould.
208 EOVSEEOLD COOKEST — COLD SWEETS.
RHUBARB MOULD.
INGREDIENTS.
1 quart Bhubarb. i lb. Sugar.
Juice of 1 Lemon. 4 pint Cuatard or J prat
1 oz. Gelatine. Cream.
J gill Water. Little Carmine, if necessarj.
Wash the rhubarb and cut into pieces, and stew to
a pulp with 1 table-spoonful water. Melt the gelatine
in the water and when dissolved, mix it with the rhubarb.
Add sugar and lemon and stir well. Pour into mould.
When set, turn out, and pour cream or custard round.
LEMON SOUFFLE.
INGREDIENTS.
2 Eggs. i OZ. Gelatine.
1 Lemon. Chopped PistacMo Nuts or
i gill Water. Cream to decorate.
2 ozs. Castor Sugar.
Separate yolks from whites. Whisk yolks, grated lemon
rind and sugar till thick and creamy. Add strained lemon
juice. Whisk up whites — dissolve gelatine in water and
add to mixture. Fold in carefully ' the stiffly beaten
whites. Pour into china souffle case which has a band
of oiled paper tied round. When set remove paper and
decorate as desired.
ORANGE JELLY.
mGEEDIENTS.
1 OZ. Gelatine. 2 Oranges.
6 ozs. Sugar. 1 gill Iiemon and Orange
i pint Water. Juice.
2 Lemons.
Put the water, gelatine and sugar and the rind of one
lemon and oranges in a pan and stir till melted, bring lo
boiling point; add the juice from oranges and lemon, and
HOUSEEOLD COOKEBY — COLD SWEETS. 209
strain through muslin cloth. When cool, turn into wetted
mould, and when set, turn out.
N.B, — This jelly may be cleared {see directions for
Lemon Jelly).
MOCHA PUDDING.
INGEEDIENTS.
2 Eggs. Coffee Water Icing (see
4 ozs. Castor Sugar. page 295).
2i ozs. Sifted Flour. i pint Whipped Sweetened
Coffee Butter Icing (see Cream.
page 296).
Beat the eggs, add the sugar, and whisk over a pan of
hot water until the sugar is melted; then whisk again
till cold. Add the flour, sifted. Turn into a carefully-
greased timbale mould ; bake in a very moderate oven until
set and a pale brown colour (45 minutes) ; turn out and
allow to cool. Cover with coflEee water icing and let it
set. Decorate with coffee-flavoured butter icing and fill
up the centre with cream passed through a rose forcer.
MERINGUES.
To every white of egg, allow 2 ozs. of castor sugar,
sifted. Whisk the whites stiffly; gradually whisk in the
sugar, continue beating till very stiff. Shape by means
of 2 dessert-spoons dipped in cold water, and put on to
paper over a board. To shape like mushrooms, force
out with a plain pipe on to paper. Sift castor sugar
over. Bake in a moderate oven about 3 hours. When
quite cold, fill with whipped cream and decorate.
Note. — -The sugar must always be sifted. The meringues,
when firm enough to move, should be made free on the
tin and soft centre parts removed or pressed in to allow
centres to dry- thoroughly.
o
210 EOUSEEOLD COOKEBT — COLD SWEETS.
JELLIES (Sweet and Clear).
General Average Proportions —
14 ozs. Gelatine — in very hot weather, rather more (2 ozs.) ;
in very cold weather, rather less (IJ ozs.).
1 quart Liquid.
i to i lb. Sugar.
2 Whites and Shells of Eggs.
For example —
For 1 quart Lemon Jelly. — Liquid— 4 pint Lemon Juice,
1 pint Sherry, ^nd IJ pints Water.
For 1 quart Wine Jelly.— Liquid— 4 pint Sherry Wine, 1
gill Brandy, 1 gill Lemon Juice, and 1 pint Water.
For 1 quart Ale or SUnhope Jelly.— Liquid — 1 pint Pale
Ale, 14 gills Lemon Juice, and 24 gills Water.
For 1 quart Claret Jelly.— Liquid— J pint Claret, i pint
Lemon Juice, and 1 pint Water.
For 1 quart Fruit Jelly. — ^Liquid — 1 pint Raspberry Juice,
I pint Water, and 1 gUl Lemon Juice.
Specimen Recipes —
LEMON JELLY.
, INGREDIENTS.
Liquid — 4 to | lb. Loaf Sugar.
IJ pints Water. 2 Cloves.
4 pint Lemon Juice. 1 stick Cinnamon.
i pint Sherry. Bind of 4 Lemons.
14 ozs. Q-elatine. Whites and Shells of 2 Eggs.
Place the thinly-peeled rind, gelatine and sugar, water
and lemon juice, whites of eggs and washed and crushed
shells in a pan. Whisk well till almost at boiling point.
Bring to boiling' point undisturbed; simmer gently 10
minutes. Have ready a scalded jelly bag or towel, pour
jelly through, and repeat until the jelly is quite clear. Pour
the sherry through the bag into the jelly. When cool,
pour into wetted mould, and when set, turn out, dipping
in hot water.
HOUSEHOLD COOKEBT — COLD SWEETS. 211
Note. — If no sherry is used, make up same quantity with
water.
N.B. — If the jelly has to be used for decorative purposes,
e.g., chopped, then use 2 ozs. gelatine to 1 quart.
WINE JELLY.
INGKEDIENTS.
li to 2 OZS. Gelatine 2 Whites and Shells of Egg.
(according to purpose). i pint Lemon Juice.
li pints Water. J lb. Iioaf Sugar.
J pint Sherry. Bind of 3 Lemons.
i pint Brandy.
Method is similar to Lemon Jelly, wine and brandy
being poured through bag.
STANHOPE JELLY.
INGREDIENTS.
1 pint Pale Ale. li ozs. Gelatine.
li gills Lemon Juice. Whites of 2 Eggs and Shells.
2i gills Water. Rind of 3 Lemons.
i lb. Loaf Sugar.
Clear all ingredients as for Lemon Jelly, clearing ale.
CLARET JELLY.
INGREDIENTS.
I pint Water. Bind of 3 Lemons.
1 pint Claret (i pint Lemon Whites and Shells of 2 Eggs.
Juice). i lb. Loaf Sugar,
li ozs. Gelatine.
Clear all in the usual way. ,
CALF'S FOOT JELLY.
INGREDIENTS.
First Part.
2 Calf's Feet. 3i pints Water.
Scald and blanch tbe feet, split up, put on with given
quantity of water, and simmer very gently about 5 hours
212 HOUSEHOLD COOKEBT — COLD SWEETS.
t
The liquid will have been reduced to about 14 pints.
Strain, and allow to become cold. Remove fat, wiping
it off with cloth wrung out of boiling water.
Second Part,
li pints Stock. 1 glass Brandy.
J lb. Loaf Sugar. Juice and Bind of 3 Lemons,
i pint Sherry. Whites and Shells of 3 Eggs.
1 Clove. 2 in. Cinnamon Stick.
Put stock, rind, juice, sugar, whites, and shells into a
pan and whisk till nearly at boiling point. Allow to
boil, then simmer 10 minutes. Strain till clear. When
clear, pass sherry and brandy through the bag. When
cold, mould.
Note. — If liked, wines may be left out, in which case
li pints stock must be made up to 2 pints.
Note. — Three whites are used here, as this jeUy is more
difficult to clear.
FRUIT JELLY (RASPBERRY).
INGREDIENTS.
i pint Water. | lb. Sugar.
I pint Lemon Juice. 2 Whites and Shells of Eggs.
1 pint Raspberry Juice. IJ ozs. Gelatine.
To get the juice, squeeze the fresh raspberries in a clean
linen cloth. Proceed to dear as for Lemon Jelly.
MACEDOINE OF FRUIT.
INGREDIENTS.
1 pint Lemon Jelly. Pistachios.
1 lb. White Grapes. 2 Bananas.
} lb. Grapes. 2 Tangarine Oranges.
Set half an inch of jelly in the bottom of a mould.
Prepare the fruit according to its kind. Put in a layer
of fruit and set with the jelly. Place in another layer
of fruit and set these, and repeat until the mould is filled.
When set, unmould and decorate with fruits, or whipped
cream, if liked.
SOUSEEOLD COOKEBT — COLD SWEETS. 213
«
MARBLE JELLY.
One quart of lemon or wine jelly. Divide jelly into
three parts, having one part larger than other two. Take
one of the smaller parts, whisk till stiff and frothy. Do
the same with the other smaller division, but before it
is quite stiff add enough carmine to colour a nice pink.
Dip a jelly mould in cold water. Place some of the cold
plain jelly at the bottom of the mould. Then place
alternately spoonfuls of the white and pink froth jelly.
Allow to set. If liked, a few chopped pistachios may
be added. Then pour in some more liquid jelly, then
spoonfuls of the frothed. Set. Proceed similarly till
the mould is almost full. Fill up with liquid jelly. Set.
Dip in warm water and turn out.
N.B. — Do not allow frothed jelly to touch sides of mould.
CREAMS.
Three Classes —
(1) Whole Creams; (2) Custard Creams;
(3) Fruit Creams.
Average Proportions for all —
J gill Water. 1 pint Cream Mixture,
i oz. Gelatine. 2 to 4 ozs. Sugar.
(1) WHOLE CREAMS.
INGREDIENTS.
Foundation.
1 pint Cream. i gill Water.
i oz. Gelatine. 2 to 4 ozs. Sugar.
Flavourings.
Velvet Cream. — 2 table-spoonfuls Sherry and 1 table-
spoonful Brandy. ^^
Chocolate Cream. — 2 ozs. Dissolved Chocolate and 1 tea-
spoonful Vanilla.
214 HOUSMEOLD COOKEBT — COLD SWEETS.
Ginger Cream. — i teaspoonful Ground Ginger, 3 table-
spoonfula Syrup from Ginger, and few pieces
Preaerved Ginger, etc., etc.
Prepare the mould by wetting or by lining with jelly.
Dissolve the gelatine in the water. Whisk the cream
till half stiif, add flavourings and sugar to gelatine. When
just cool enough, add to cream, stirring well in until cream
shows signs of setting. Pour at once into prepared
mould. Tnrn out when set, by dipping mould in basin
of warm water. Decorate suitably with glace fruits,
pistachios, etc., and chopped lemon or wine jelly.
CHARLOTTE RUSSE.
INGKEDIENTS.
J pint Velvet Oream. Some chopped Jelly.
Some Sponge Fingers. Some chopped Pistachios.
Line straight, dry tin with split trimmed biscuits, fill
with cream, nearly setting. When set, cut biscuits even,
turn out and decorate.
(2) CUSTARD CREAMS.
INGREDIENTS.
Foundation.
i pint Custard.
■J pint Milk.
Vanilla Pod. J pint Cream.
3 Yolks of Egg. J oz. Gelatine.
1 White of Egg. i gill Water.
2 ozs. Sugar.
Flavourings.
Vanilla Cream. — 1 teaspoonful Essence of Vanilla.
Cdffee Cream. — 1 table-spoonful Coffee Essence.
Almond Cream. — 1 teaspoonful Essence of Almond and
Green Colouring.
HOUSEHOLD COOKEBT — COLD SWEETS. 215
Caramel Cream. — 3 ozs. Loaf Sugar, made into Caramel
and dissolved in Milk used for Custard, and 2 table-
spoonfuls Brandy.
Infuse the milk with the vanilla pod. Pour on to the
eggs, strain, return to pan, and stir till custard thickens.
Add sugar, and cool. Dissolve gelatine, add flavourings
(if any) to it, and add the custard. Have cream half
whisked, add custard (cool), stir tiU it shows signs of
setting, and mould.
(3) FRUIT CREAMS.
INGKEDIENTS.
Foundation.
i pint Cream. J gill Water.
i pint Fruit PurSe. 2 to 4 ozs. Sugar.
i oz. Gelatine.
Flavourings.
Strawberry. — i pint fresh Strawberry Purge and 1 tea-
spoonful Brandy (if liked).
Raspberry. — i pint Raspberry Jam Pur4e, or } pint fresh
Easpberry Pur6e, 1 teaspoonful Bed Currant Jelly, and
Carmine.
Apricot. — i pint Tinned Apricot Purfie, J teaspoonful
Essence Almond, and little Carmine.
'Add the sugar to the fresh fruit and rub through a
hair sieve. Add necessary colouring matter to make
deeper than required, as cream lessens tints when added.
Dissolve the gelatine in the water, add flavourings then
add to puree. _
Have cream half whisked, stir in the fruit mixture,
continuing stirring till just setting. Mould in jelly-lined
mould, in which decorations may be set, if liked.
216 BQUSEHOLD COOKERY — COLD SWMETS.
ELABORATED CREAMS.
CHARTREUSE OF BANANAS.
I^fGREDIE^rTS.
i pint Banana Puree. Juice of i Lemon.
i pint Cream. Decorations — ^
2 ozs. Castor Sugar. Few Pistachio Nuts.
i oz. Gelatine. 3 Bananas.
i teacupful Cold Water. Little Clear Jelly.
Line a plain souffle tin with clear jelly ; cut about three
bananas into thin slices; dip each in jelly and entirely
line the mould with them; fill in the spaces between with
blanched and chopped pistachio nuts. Set all -with a
little jelly. Mate the banana puree ; dissolve the gelatine
in water; add sugar to it. Whisk the cream until half
stiff. Mix the banana pulp and the dissolved gelatine,
also the lemon juice. Add to the cream, stir till nearly
setting. .Turn into the lined mould, and when quite set,
dip in warm water and turn out.
CHARTREUSE OF ORANGES.
INGREDIENTS.
Some Orange Jelly (clear). 1 pint Cream.
About 6 Oranges. i . oz. Gelatine.
Pistachio Nuts, chopped and i teaeupful Cold Water,
blanched. 2 ozs. Sugar (Loaf).
Put two oranges aside for the cream; peel the other
oranges and cut into very thin slices. Line a plain tin
mould with jelly and arrange the slices dipped in jelly
round it, filling in the spaces with chopped pistachio
nuts. Rub the sugar on the orange rind and dissolve
it in a pan with the juice of two oranges. Soak and
dissolve the gelatine in the water. • Whisk the cream
until nearly stiff — ^not too stiff, else the add of the fruit
will crack the cream. Mix gelatine and orange syrup,
add to cream, mix well and turn into the prepared moWd.
When set, dip in warm water and turn out.
HOUSEHOLD COOKEBT — ICES. 217
ICES.
RULES FOR FREEZING.
Ice and salt must be used in proportion — two parts ice
to one part Bay salt. Ice should be chipped finely. Have
freezer perfectly clean; can, spatula, etc., scalded. Have
can perfectly adjusted ^)n pivot and crank working smoothly
before placing in freezing mixture or mixture to be frozen.
Pack well round can with ice and salt before placing in
mixture to be frozen, being careful that no salt touches lid
or rim of can. Never fill the can more than two-thirds full
with the ice cream mixture. Never have mixture hot when
placed in can, else extravagance of ice and time.
Observe accurate proportions, especially with sugar; average
proportion, quarter pound sugar to one pint liquid. If too
sweet it will not freeze, if not sufficiently sweet it will be
hard and rocky.
Avoid as much as possible the use of tin or copper utensils.
Once the mixture is placed in the can continue turning handle
steadily till evenly frozen.
If necessary, scrape sides of can well down occasionally,
taking care to wipe lid when removing as salt would spoil
mixture. When sufficiently frozen remove spatula. Place
on paper and lid and leave aside well covered to " ripen '-'
or mellow.
N.B. — As ice melts it must be drained away and can kept
continually well packed with ice and salt.
If solid pieces of fruits are to be added to ices, they should
be added when the mixture is half frozen.
FREEZING WITHOUT ICE.
Take 2 parts of sulphate of soda, 1 part of muriate of
ammonia, 1 part of nitrate of potash. Pound separately
each ingredient in a mortar and mix with water; four ounces
of the above mixed with about one gallon of water will make
a good freezing mixture.
218 SOUSEHOLD COOKEBT — ICES.
PLAIN ICES.
Two Classes.— Cream and Water.
Cream Ices may be made with —
1. Whole Cream; 2. Oream plus Fruit Pur4e;
3. Oream plus Custard.
The Custard (or Ices may be rich, plsdn,
or cheap.
RICH CUSTARD ICE.
INGEEDIENTS.
1 pint Cream (single), i
i lb. Castor Sugar. I Cugtard
8 Yolks of Eggs. VWistara.
Vanilla Essence. I
i pint Double Cream, slightly sweetened.
Make custard, allow to cool, add vanilla or other
flavouring. Partly freeze, then add the whipped cream,
continue freezing till right consistency. Remove spatula,
place on lid, allow to ripen at least half hour.
N.B. — This may be moulded.
PLAIN CUSTARD ICE.
Make as above, using milk instead of cream for the
custard, and three eggs and three yolks.
CHEAP CUSTARD ICE.
INGEEDIENTS.
1 pint Milk. J oz. Cornflour.
i lb. Sugar. Any Flavouring.
Boil the cornflour with milk and sugar, add flavouring,
finish as for other ices.
2V.B. — This may be made richer by using cream as above.
Gelatine in same proportion as cornflour is sometimes
used for cheap ice.
HOUSEHOLD COOKEEY — ICES. 219
CREAM ICES MADE WITH JAM.
As Jams vary exceedingly in the amount of sugar they
contain, it is most necessary that this be taken into
consideration to ensure iuceess. The following recipe is
for Jams of average sweetness: —
INGREDIENTS.
1 pint Plain Custard. 1 teacupful Jam.
Pass through tammy or hair sieve. When cool, colour,
if necessary, freeze half, then add half pint whipped
sweetened cream (J teaspoonful sugar). Continue
freezing and finish as for Rich Custard Ice.
FRUIT AND CREAM ICE.
INGREDIENTS.
i pint Cream (double). i lb. Sugar,
i pint Fruit Purfie from Squeeze of Lemon Juice.
Fruits.
Add the sugar to the fruit and pass through a hair
sieve, add to the whipped cream and freeze.
N.B. — Tinned apricots, etc., or jams may be used instead
of fresh fruits, but less sugar will be required. All fruit
ices should have a good squeeze of lemon juice added, as
this ihelps to increase the flavour.
CHOCOLATE ICE CREAM.
INGREDIENTS.
4 ozs. Chocolate. J pint Cream.
} pint Milk. Sugar.
2 Eggs and 2 Yolks.
Dissolve the chocolate in the milk, add sugar and make
the custard. When cold, add to the whipped cream.
Freeze.
N.B. — CofiEee may be used instead of chocolate.
220 HOUSEHOLD COOKEST — ICES.
WATER ICES.
LEMON WATER ICE.
INGEBDIENTS.
i lb. Loaf Sugar. , Juice of 4 Lemons.
1 pint Water. Whites of 2 Eggs.
TMn rind of Lemon.
Put the water and sugar in a stewpan on the fire to
boil 10 minutes, reserving about six lumps of sugar from
the half pound, with which rub the zest from the two
lemons. Strain the juiee, which should measure one gill;
sometimes it will take more than the quantity to make
the measure. When syrup is cold, add the lemon juiee
and freeze. When half frozen, add the whipped whites
of two eggs. Continue freezing till suflSciently stifiE.
RASPBERRY WATER ICE (from Fresh Fruits).
INGEBDIENTS.
i pint Raspberry Juice (2 lbs. Easps, pulped).
1 pint Syrup (1 lb. Loaf Sugar, 1 pint Water; boil 10 minutes).
Juice of 2 Lemons.
Place all in the prepared freezer and freeze as usual.
WATER ICE MADE FROM JAM.
INGEBDIENTS.
J lb. Jam. 2 ozs. Icing Sugar.
1 pint Water. Colouring suited to the kind
Juiee of 1 Lemon. of Jam used.
Mix the ingredients above given, boil, skim, add the
colouiing (use very little of this, and, if possible, only
such as are made from vegetables). Strain through tammy
cloth. Freeze when cold.
HOUSEHOLD COOKEBY — SAVOUEIES. 221
SAVOURIES.
ASPIC JELLY.
INGREDIENTS.
2i ozs. Gelatine. 1 Onion.
1 quart Liqiiid — Parsley.
IJ pints Water or Stock. 20 Peppercorns.
i gill Sherry. Bay Leaf. i
i gill Lemon Juice. Piece of Carrot.
1 gill Mixed Vinegar. 2 Whites and Shells of Egg^.
1 dessert-spoonful Salt.
Place all the ingredients except sherry in a pan. Stir
till gelatine is dissolved, whisk the eggs well. Let it boil
undisturhed 5 minutes. Allow it to settle 5 minutes.
Pass through a jellybag till clear. If sherry is used,
add it as liquid runs through the bag for the last time.
HOT SAVOURIES.
CROUTES OF HADDOCK.
INGREDIENTS.
Crofltes of Fried Bread. 1 oz. Butter.
i Findon Haddock. Salt, Pepper, Cayenne.
1 Oyster for each person. Lemon, Cress, or Endive.
Remove the skin and bone from the haddock. Pound
the flesh in a mortar or pass through a sieve. Add the
melted butter and seasoning. Beard the oysters, spread
some haddock mixture on top of each croute, then lay
an oyster on also and cover with more of the haddock
mixture. Work into a pyramid shape, place in a dripping-
tin, cover with buttered paper and heat through about
8 minutes. Serve on a lace paper and garnish with
endive or cress, and a little coralline pepper on each croute.
222 HOUSEHOLD COOKEBT — SAVOUBIES.
SARDINE TOAST.
INGREDIENTS.
Some Sardines. Little Parsley.
Few chopped Capers. Little Seasoning.
Few drops Vinegar. Fingers of Fried Bread.
Scrape the sardines lightly, honing them if possible.
Lay them on a greased tin. Sprinkle over the parsley,
seasoning, chopped capers and vinegar. Cover with
greased paper and heat through in the oven. Slip on
to fingers of fried bread or toast. Garnish with coralline
pepper and serve very hot. If liked, brush with dissolved
glaze before putting on the capers and parsley.
CHEESE AIGRETTES.
INGEEDIENTS.
li ozs. Flour. 1 gill Water.
1 oz. grated Cheese. 2 small Eggs.
i oz. Butter. Salt and Cayenne.
Boil the butter and water together. Add sifted flour,
and beat till it forms a ball. Add cheese and seasonings
Beat in eggs, a little at a time. Have fat barely smoking.
^ Place mixture in small teaspoonfuls. Fry golden brown.
Drain, dish on a fancy paper and dust over with Parmesan
ANCHOVY AIGRETTES.
INGREDIENTS.
8 to 10 Fillets of Anchovy. Chopped Parsley.
Marinade (Salad Oil, ' Coralline Pepper.
Vinegar).' Frying Batter (see page 254).
Have the anchovies lying one hour in marinade, then
dip each fillet in batter, fry in hot fat, and drain. Garnish
with chopped parsley and coralline pepper. Serve hot
as a savoury.
E0USEB:0LD COOKEBY — SATOUJLIES. 223
HERRING ROE FRITTERS.
INGREDIENTS.
2 Herring Eoes. Chopped dry Parsley.
Some thm pieces of Bacon. Coralline Pepper.
Some pieces firm ripe Frying Batter.
Tomato.
Skin and cut the tomato into small pieces. Place a
piece of herring roe and tomato on each slice of bacon.
Eoll up, dip in batter. Fry in hot fat. Garnish with
parsley and coralline pepper. Serve in little paper cases.
Frying Batter (see page 254).
MUSHROOM CROUTES.
INGREDIENTS.
4 Mushrooms. Seasoning.
1 large table-spoonful Soft Herring Boe.
Breadcrumbs.. Fried Crofites.
J oz. Butter.
Melt the butter. Skin, wash and chop the mushrooms.
Cook ill' butter, add breadcrumbs, salt, pepper and cayenne.
Place the mixture on croutes. Cook roe in dripping-tin
in the oven, then cut it up, and place a piece on each
croiite.
N.B. — Instead of chopping the mushrooms they may be
left whole.
CROUTES DE CABOUG.
INGREDIENTS.
5 Crofites of Bread, fried to J gill thick Fish Sauce,
a golden colour. 2 Pickled Walnuts.
1 small Findon Haddock. Little finely-chopped Parsley.
1 Tomato. Water-cress to garnish.
Cook the haddock. Scrape and pound it. Mix it with
the fish sauce. Season and spread it on the croutes of
fried bread. Dip tomato into boiling water, remove skin
and cut into slices. Place a slice on top of haddock
224 EOVSEEOLD COOKEBY — SAVOUSIES.
mixture, and on top of that place a small slice of pickled
walnut. Heat through under grill. Put a dust of
parsley on top of each piece of walnut. Place on a hot
dish and ga,rnish with water-cress or fried parsley. Serve
very hot.
HUITRES A LA TZAR.
INGREDIENTS.
12 Oysters. Salt.
12 rounds cooked Tongue. Pepper.
Grated Parmesan Cheese. Lemon Juice.
1 t^aspoonful Anchovy 12 small Cheese Biscuits.
Essence. Cayenne.
Cut tongue into rounds a size smaller than the cheese
biscuits. Toss in melted butter to partly heat and prevent
them becoming dry. Mix anchovy paste with a little
cheese and spread on the biscuits. Place tongue on this,
then one or two bearded oysters. Heat through in the
oven. Garnish with cress, endive, and parsley.
DIABLOTINES.
'INGEEDIENTS.
J lb. Cheese Pastry (see li ozs. grated Parmesan
page 227). or Gruyere.
J gill Milk. 1 Egg.
J oz. Butter. Salt and Cayenne,
i oz. Cornflour. Anchovy Paste.
Line half-a-dozen small moulds with very thin cheese
pastry. Melt the butter in a stewpan, add half an ounce
of cornflour, then the milk, and let it boil. Remove from
the fire, add the cheese, and mix with beaten egg. Season
with a little salt and highly with cayenne. Half -fill the
moulds with this preparation, put a small quantity of
bloater or anchovy paste in the centre of each, cover with
the remaining mixture, and sprinkle the surface with grated
cheese. Bake in a moderate oven a light brown, turn
out, and serve quickly on a folded napkin.
HOUSEHOLD COOKEBY — SAVOUBIS^S. 225
HOT CHEESE SOUFFLE OR FONDUE.
IKGREDIENTS.
J oz. Butter. ' 2 Eggs.
i oz. Flour. i piat (rather more) Milk,
li ozs. grated Cheese Salt, Pepper, Cayenne.
, (Parmesan).
Melt the butter, add the flour, mix to a smooth paste,
add the milk, stir over the fire till it boils. Cook
thoroughly. Beat up the whites of eggs well. Add
the beaten yolks to the panada. When slightly cool,
add the cheese, salt, pepper, and cayenne. Fold in the
whites and pour into the prepared tin. Bake in a very
hot oven for 20 minutes or till firm on top. Quickly
tie a d'oyley round, or slip into a silver souffle case, and
serve in the tin in which cooked. Serve at once, as it
falls very quickly.
N.B. — This mixture may be baked in small souffle cases;
time, about 10 minutes.
^^
CROUTES AU JAMBON.
INGEEDIBNTS.
10 Orofttes of Bread, dipped in melted Butter and
tossed in grated Cheddar Cheese.
5 rounds raw Ham, Size of Crofites.
Place the round of ham between the croutes. Brown
under grill on both sides. Open and grUl the ham.
Re-cover. Garnish. Place on a lace paper. Garnish
with water-eress or fried parsley. Garnish croutes with
chopped dried parsley.
COLD SAVOURIES.
ANCHOVY CANAPEES.
Cut one slice of bread quarter of an inch thick and
cut into oblong pieces; fry a light brown and cool. Wash
and bone two anchovies. Take two fillets from each of
them for each piece of bread. Put rough pieces of
226 EOUSJEEOLD COOKEET — 8AV0UBIES.
anchovy in a mortar and pound with half an ounce butter.
Spread on fried bread. Lay the fillets across each piece,
fill the space between with chopped parsley or chopped
pistachios, sieved yolk, and chopped white of egg. Serve
on a dish-paper and garnish with cress.
CHEESE D'ARTOIS.
INGREDIENTS.
Paste.
i lb. MouT. \
3 0Z8. Butter. I Make into Bough PuS
Squeeze liemon Juice, j Pastry.
Oold Water to mix. ]
Mixture.
2 ozB. Cheddar Cheese. >
1 oz. melted Butter. 1 „. ,
1 Egg, r
Salt, Pepper, Cayenne. J
Roll out pastry and divide into 2 squares. Lay 1
square on baking tin. Spread mixture on pastry, wet
edges, and lay on 2nd square of pastry. Mark into
fingers. Brush with beaten egg, bake in a hot oven till
brown and crisp.
ANCHOVY BASKETS.
INGREDIENTS.
3 hard-boiled Eggs. Pepper and Cayenne.
1 oz. Butter. Water-cress.
Some Anchovy Essence.
Boil the eggs for 20 minutes, then place in oold water.
Shell and cut them in two lengthways, and remove the
yolks. Pound the yolk with the butter, anchovy essence,
and the cayenne, adding a little seasoning if necessary.
Then rub through a wire sieve. Force through a bag
and pipe into the white oval. Sprinkle a little chopped
parsley over. Place in a stalk of parsley to represent
the handle, and slip each basket on to a piece of cold
fried bread or croute of bread and butter. Garnish
with water-cress.
EOUSEEOLD COOKEBT — SAVOVEIES. 227
ANCHOVY Biscuits A LA CREME.
INGREDIENTS.
li ozs. Flour. Cayenne.
i oz. Butter. 1 Yolk.
1 teaspoonful Anchovy Few drops of Carmine.
Essence.
Rub the butter in the flour, add cayenne. Add anchovy
essence and carmine to the yolk of egg. Mix the flour
and butter vyith the egg. Roll out and cut out vfith a
fancy cutter. Paick over, and bake in rather a moderate
oven 5 or 6 minutes. Cool on a sieve. Whip up i gill
double cream, and add 1 dessert-spoonful trimmings of
anchovy fillets fint up. Pile with a teaspoon on top of
the biscuits. Wind a long fillet of anchovy round the
cream. Sprinkle with sieved yolk and parsley. Serve
on a dish-paper. Garnish with water-cress or endive.
SARDINE PYRAMIDS.
INGREDIENTS.
5 diamonds of Toasted or Chopped dried Parsley.
Fried Bread. Cayenne.
6-8 small Sardines. Salt,
i oz. Butter. Coralline Pepper.
Remove skin and bone from fish. Pound in a mortar
with butter and seasoning. Mound on the toast. Sprinkle
with parsley and cayenne pepper. Serve on a dish-paper
with sprigs of water-cress round.
CHEESE STRAWS.
INGREDIENTS.
Cheese Pastry: —
3 ozs. Flour. 3 ozs. grated Cheese
li ozs. Butter. (mixture of Parmesam or
1 Yolk of Egg. soft Cheese).
Salt, Pepper, Cayenne. Water, if necessary.
Add salt and other seasoning to flour, rub the butter
in finely, and add the grated cheese and sufiicient yolk
228 HOUSEHOLD COOKEBT — SAVOUBIES.
»
of egg to make a very stiff paste. Roll out ou a lightly-
floured board, cut into straws, and also cut some into
rings. Place on a baking tin and bake in a moderate
oven 10 to 15 minutes. Slip the straws through the rings
when cold and garnish with coralline pepper. Serve as
a savoury, either hot or eold.
CHEESE AND CELERY BISCUITS.
INGREDIENTS.
2 ozs. Cheese Pastry (see above).
r J. gill Double Cream.
_ , ,,. . J i oz. grated Parmesan Cheese.
Celery Mixture- |ii,ei/.chopped Celery.
'- Salt, Pepper, Cayenne.
Roll out pastry and cut into biscuits and prick. Bake
in a moderate oven. Allow to cool.
Mix all the ingredients, stir or whip slightly, and pile
on biscuits. Garnish with chopped pistachio nuts and
a little celery. Garnish the dish with sprays of mustard
and cress.
CHEESE PYRAMIDS.
INGREDIENTS.
i gill Whipped Cream. 3 pieces Cheese for each
Ss5t, Pepper, Cayenne. Biscuit.
Little grated Cheese. Little Water-cress.
Cheese Biscuits:
Mix the grated cheese, seasoning, and whipped cream
together. Place a spoonful of mixture on top of biscuits,
and then three little pieces of cheese on top of that.
Arrange on a bed of cress.
COLD CHEESE SOUFFLES.
INQEEDIBNTS.
1 gill Double Cream. Little made Mustard.
i gill Aspic Jelly. 2 ozs. grated Parmesan.
Seasonings. Chopped Aspic, coloured.
Few Sprigs Water-eress or
Endive.
Whip the cream lightly, not so stiff as for an ordinary
cream. Add seasonings, and stir in cheese and liquid
HOUSEHOLD COOKEBY — SAVOUBIES. 229
aspic. When almost setting, pour into little souffle cases.
Garnish round outside of each ease with chopped aspic
jelly (red and clear). Place on the dish with lace paper.
Garnish with few sprigs of water-cress.
N.B. — White stock or gelatine may be used instead of
aspic for mixture. Paper may be tied round cases to
mould mixture higher.
ROGNONS NORVEGIENNE.
INGREDIENTS.
1 Sheep's Kidney. Little chopped Onion.
1 Mushroom. Butter.
Chopped Parsley. Salt and Pepper.
Flour. Egg and Breadcrumbs.
Some thin slices of raw Fried Parsley (see
Bacon. page 161).
Skin, wash and chop kidneys. Saute with finely
chopped onion in the butter, adding the skinned chopped
mushrooms a little before kidney and onion are ready.
Add seasoning and parsley and spread a little of mixture
on small strips of bacon. Roll up. Dip in flour, then
egg and breadcnmibs and fry in deep fat.
Arrange in small paper cases and serve hot, garnished
with fried parsley.
CROUTES A LA CAMPAGNE.
INGREDIENTS.
2 ozs. cooked Ham. Salt, Pepper, Cayenne.
1 oz. Butter. Carmine, if necessary.
Yolk of hard-boiled Egg.
Chop the ham, pound with the other ingredients, sieve
and colour, if necessary. Fry 5 or 7 croutes of bread.
Spread on mixture, piling it higher in the centre. Decorate
230 EOUSEHOLD COOKEBT — SAVOUBIES.
with whipped and seasoned cream. Serve on a lace paper.
Garnish with chopped or shredded truffle, sieved, hard-
boiled yolk of egg and a little well-dried parsley.
LITTLE JELLIES OF TOMATO.
INGREDIENTS.
2 table-spoonfuls thick Salt and Pepper.
Tomato from tin or CaTmine.
2 fresh Tomatoes. Tiny piece Onion.
3 sheets Gelatine. Cayenne.
2 table-spoonfuls Aspic. Some Aspic, Truffle, and
i oz. Butter. Salad for garnishing.
Pinch Sugar.
Line five small dariole moulds with aspic. Decorate
with truffle, cut in fancy shapes. Cook tomatoes, onion,
sugar, butter, and seasoning till quite soft, then pass
through a hair sieve. Add liquid aspic jelly, and gelatine
dissolved, and a few drops of carmine. Pour into pre-
pared moulds and set aside to firm. Turn out, and serve
with chopped aspic or salad round.
OEUFS ST. MALO.
INGEBDIENTS.
6 hard-boiled Eggs. Aspie Jelly (see page 281).
1 small Tureen Caviare. White Chaudfroid Sauce
1 or 2 ozs. Fresh Butter. (see page 242).
Seasoning. Fine Cress.
2 or 3 Tomatoes.
Cut off a little at one end of each egg and carefully
remove yolks. Pound yolks, caviare, butter and seasoning
in a mortar. Then pass through a hair sieve, farce the eggs
with the mixture and coat each with the chaudfroid sauce,
garnish with fine cress, then finally with aspic. Have
some aspic coloured green and moulded in a fiat dish,
then cut out as many rounds as there are eggs. Skin
tomatoes and put in a slice of tomato on the round of
aspic, place eggs on top, garnish with bunches of cress
and serve.
EOUSEEOLD COOKEBT — SAVOUBIES. 231
SANDWICHES.
SAVOURY.
CHEESE SANDWICHES.
INGEBDIENTS.
1 oz. Cheese. 1 oz. Butter.
1 hard-boiled Yolk of Egg. Salt, Pepper, Cayenne.
1 teaspoonful made Mustard. Small rounds of Brown
J teaspoonful Vinegar. Bread and Butter.
Pound the clieese, butter, yolk of egg, mustard, vinegar,
and seasoning together in a mortar, and rub through a
wire sieve. Spread some of this mixture on to a round
of buttered brown bread and place another on top.
CHEESE CREAM SANDWICHES.
INGREDIENTS.
3 table-spoonfuls grated A little erisp Celery or a few
Cheese. shelled and peeled Walnuta.
2 large table-spoonfuls Bread and Butter.
Double Cream. Cayenne.
Cut some thin slices of bread, butter them slightly,
ehred either celery or walnuts finely, and mix this with
the cheese and cream. Spread the buttered side of the
bread slices with this, place them together like sandwiches,
cut them into pretty shapes — square, oblongs, crescent or
stars. Dish up, garnish with sprigs of parsley and serve.
CHICKEN AND CHUTNEY SANDWICHES.
INGREDIENTS.
l.oz. Butter. Salt and Pepper.
1 table-spoonful White Sauee. Slices of thin Bread and
2 ozs. Cooked Chicken. Butter.
1 dessert-spoonful Chutney. ,
Pound the chicken, butter, white sauce, chutney, salt
and pepper together in a mortar, then rub through a fine
232 HOUSEHOLD COOKEBT — SAVOUBIES.
sieve. Spread some of this mixture on to a slice of
bread and butter, cover with another slice, and cut into
fancy shapes.
CHICKEN SANDWICHES.
The same as for chicken and chutney sandwiches, only
leaving out the chutney.
EGG AND ANCAOVY SANDWICHES.
IKGEEDrENTS.
2 Eggs, hard-boiled. Salt, Pepper, Cayenne.
i teaspoonful Anchovy Slices of Bread and Butter or
Essence. Buttered Sandwich Bolls.
2 Anchovies, boned.
1 oz. Butter.
Pound the eggs, anchovies, butter, anchovy essence, salt,
pepper and cayenne together in a mortar, thea rub through
a hair sieve. Spread some of this mixture on to a slice
of bread and butter, lay another slice on top, press to-
gether, and cut into fancy shapes.
GHERKIN AND SARDINE SANDWICHES.
INGREDIENTS.
i oz. Butter. 1 table-spoonful Mayonnaise
3 Sardiaes, boned. Sauce.
J teaspoonful made Mustard. 1 table-spoonful chopped
Seasoning. Grherkins.
2 hard-boiled Tolks of Eggs. .Slices of White and Brown
Bread and Butter.
Pound the butter, yolks of eggs, sardines, mustard,
Mayonnaise sauce and seasoning together in a mortar,
then rub through a fine sieve. Spread this mixture on
to the slices of white bread and butter, sprinkle with
chopped gherkins, and place the slices of brown bread
and butter on the top. Press well together, and cut into
fancy shapes.
SOUSEEOLD COOKERY — SAVOUEIES. 233
MADRAS SANDWICHES.
INGREDIENTS.
2 hard-boiled Yolks of Eggs. 1 c2. Butter.
Salt, Pepper, Cayenne. Thin sUees of Bread and
1 dessert-spoonful Anchovy Butter, or_ Sandwich Bolls
Paste. and Butter,
i teaspoonful C3iutney.
Pound the yolks of eggs, chutney, anchovy paste, -butter,
salt and cayenne together in a mortar, then rub them
through a hair sieve. Spread some of the mixture on
to a slice of bread and butter, put another slice on top,
and cut into fancy shapes.
LAX SANDWICHES.
INGREDIENTS.
1 table-spoonful Lax 2 hard-boiled Yolks of Eggs,
(smoked salmon). Seasoning.
1 oz. Butter. Thin slices of Bread and
3 fillets of Anchovies. Butter (brown and white).
Put the lax, anchovies, yolks of eggs, butter and season-
ing into a mortar, pound until they are smooth, then rub
through a hair sieve. Spread some of the mixture on
to a slice of bread and butter, put another slice on the
top, press them well together, and cut into small fancy
shapes.
N.B. — If liked, slices of lax may be used instead of
pounding.
SALMON AND LOBSTER SANDWICHES.
INGREDIENTS.
12 thinly-cut slices of Bread 1 teaspoonful of Anchovy
and Butter. Paste.
3 ozs. of Cold Salmon. 1 table-spoonful Double
2 ozs. Lobster, free from Cream.
bone. Salt and Pepper.
2 table-spoonfuls Mayonnaise.
2 French Gherkins.
Pound the salmon and lobster in a mortar, add the
Mayonnaise and anchovy paste, chop finely the gherkins
234 E0V3EH0LD COOKBBT — SAVOUBIES.
and add also, mix well, and work in cream. Season
with salt and pepper. Spread the buttered side of all
the slices of bread rather quickly with this preparation,
and place in twos, one on top of the other (spread sides
together, of course). Take a cutlet cutter, plain or fluted,
stamp out carefully as many cutlet shapes as possible,
dress them in a circle on a dish with a folded napkin or
lace paper, pointed end up; fill up the centre with a
plain salad. Thinly-sliced tomatoes or shredded celery
makes a nice change, dressed in the centre.
LETTUCE SANDWICHES.
Cut the required number of very thin slices of bread,
butter them lightly on one side, and spread with a thin
layer of Mayonnaise or simple vinegar dressing. Wash,
trim, drain and shred some ciisp lettuce leaves, place them
on the slices of bread, sprinkle with salt and pepper,
and sandwich them together. Cut into conveniently-sized
sandwiches, serve, and garnish with sprigs of crisp parsley,
or tiny lettuce leaves.
CUCUMBER SANDWICHES.
INOBEDIENTS.
Thin slices of Bread and Sliced Oueumber.
Butter. Salt, Pepper, Vinegar.
Soak the cucumber for a short time in the vinegar
and seasoning. Sandwich and cut neatly. Decorate
with shredded rind.
TOMATO AND EGG SANDWICHES.
INGREDIENTS.
1 Egg. Salt, Pepper,
i oz. Butter. Bread and Butter,
i gill Tomato Pulp from
fresh Tomatoes.
Mix egg, butter, pulp, and seasoning. Cook as for
scrambled egg. Spread on a plate to cool; spread on
bread and butter. Sandwich. Cut neatly, serve.
BOUSEHOLD COOKEBT — SAVOUBIES. 235
SALTED ALMOND SANDWICHES.
INGREDIENTS.
1 oz. Salted Almonds {see Slices of Bread and Butter.
page 347).
Chop the almonds finely and sprinkle on to a slice of
bread and butter, cover with another slice, and cut into
fancy shapes.
N.B. — The above may be improved with a little
Mayonnaise sprinkled on the nuts.
SWEET SANDWICHES.
FRUIT SANDWICHES.
INGREDIENTS.
Thin slices of Brown and White Bread and Butter.
Sugar to taste.
Slices of any kind of Fruit.
Cover a slice of bread and butter with fruit, sprinkle
with sugar and cover with another slice of bread and
butter. Cut out into fancy shapes.
N.B. — A little whipped cream may be spread on the
fruit.
PRUNE SANDWICHES.
INGREDIENTS.
1 lb. Prunes stewed to a lattle Vanilla Essence,
thick pulp, with Sugar to Or 2 table-spoonfula of Port
sweeten. "Wine (if liked).
i gill Cream (whipped). Thin slices White Bread and
i lb. Ground Almonds. Butter.
Mix all well together and spread on the buttered bread.
Sandwich.
236 EOUSEEOLD COOKBBY — SATOUBIES.
GINGER CREAM SANDWICHES.
INGEEDIENTS.
Preserved Ginger. Cream.
Brown Bread and Butter.
Slice the ginger, mix with a little syrup, spread on the
brown bread and butter, spread on a layer of eream, and
sandwich. Cut into fancy shapes.
N.B. — Sponge fingers may be used instead of bread
and butter.
N.B. — Lemon Curd, Banana Butter, Apple and Damson
Cheese may all be used for sweet sandwiches.
HOUSEHOLD COOKEUT — SAUCES, Etc. 237
Sauces, Forcemeats and
Batters.
FOUNDATION WHITE SAUCE.
INGREDIENTS.
J-1 oz. Margarine or Butter. J pint Liquid (milk or water,
1 oz. Flour. o/ mixture, or fish stock
Bait and Pepper. or meat stock).
Melt the butter, add the flour, cook for a few minutes
without discolouring, add liquid gradually, beating well,
add seasoning; stir till boiling point, cook five minutes,
and use.
N.B. — The following Sauces aie made as above, with the
various distinctive ingredients being added to the cooked
Foundation Sauce.
1. — ^Anchovy Sauce.
INGREDIENTS.
} pinb Foundation Sauce. 1 teaspoonful Anchovy
Essence.
2. — Brain Sauce.
INGREDIENTS.
4 pint Foundation Sauce.
1 Sheep's Brains (cooked and chopped).
1 teaspoonful Lemon Juice.
3.— Caper Sauce.
INGREDIENTS.
} pint Foundation Sauce. 1 teaspoonful Caper
1 table-epoonful Capers. Vinegar.
4. — Egg Sauce.
INGREDIENTS.
i pint Foundation Sauce. 1 hard-boiled Egg (chopped).
238 SOUSEHOLD COOKEBT — SAUCES, Etc.
5. — Fish Sauce.
INGREDIENTS.
J pint Foundation Sauce (fish stock and milk).
1 teaspoonful Vinegar.
6.— Melted Butter.
INGREDIENTS.
i pint Foundation Sauce (made with water), and
1 extra 1 oz. Butter.
7; — Onion Sauce.
INGREDIENTS.
i pint Foundation Sauce.
2 large Onions (boiled, drained, and chopped).
8. — Mustard Sauce.
INGREDIENTS.
} pint Fomidation Sauce. 1 teaspoonful Mustard
(made).
9. — Parsley Sauce.
INGREDIENTS.
i pint Foundation Sauce.
1 table-spoonful chopped Parsley (washed and dried).
10. — ^Sweet Sauce.
INGREDIENTS.
i pint Foundation Sauce (all milk).
2 teaspoonfuls Sugar.
Little Flavouring (if liked).
BROWN SAUCE.
INGREDIENTS.
1 oz. Butter, Margarine, or 1 small Onion.
Dripping. 1 small Tomato or piece of
1 oz. Flour. Carrot,
i pint Stock. Salt and Pepper.
Melt the butter, add the flour, fry together tUl a nice
golden brown roux, add the vegetables and seasoning, add
BOVSEEOLD COOKEBY — SAUCES, Etc. 239
the stock. Stir till boiling point, skim well, simmer at
least half hour; strain.
N.B. — If the stock is a poor colour, then the onion may
be sliced and fried in the butter, and removed before the
flour is added, and again added whenK stock is in.
BROWN FISH SAUCE.
INGREDIENTS.
J pint Brown Foundation 1 teaspoonful Vinegar.
Sauce. *
NONDESCRIPT SAUCES.
APPLE SAUCE.
INGREDIENTS.
4 good-sized Apples. 2 table-spoonfuls moist
1 table-spoonful Water. Sugar.
1 02. Butter. CloTe (if liked).
A squeeze Lemon Juice.
Pare, core, and quarter four good-sized apples. Put
them in a stewpan with the cold water and two table-
spoonfuls moist sugar, and a clove, if liked. Simmer
all together till the apples are in pulp; add butter, if
liked. If the apples are very juicy, it will be necessary
to boil very quickly, stirring well for fiv^ or six minutes
to reduce the liquid. Add lemon juice and beat well
till smooth.
BREAD SAUCE.
INGREDIENTS.
2 ozs. Breadcrumbs. i Onion.
i pint Milk. i oz. Butter.
6 Peppercorns. Seasoning.
i blade Mace.
Simmer very gently the onion, peppercorns and mace
in the milk ,till well flavoured. Strain, add the bread-
crumbs and butter, add seasoning, and cook about five
minutes gently till the crumbs have absorbed milk.
240 HOUSEHOLD COOKERY — SAUCES, Etc.
MINT SAUCE.
INGREDIENTS.
J gill Vinegar. 4 table-spoonfiils chopped
i gill boiling Water. Mint.
1 teaspoonful Sugar.
Add the sugar to the boiling water. Add it to the
vinegar, and when cold, pour all over the chopped mint.
Stand aside for an hour and use as required.
. CUSTARD SAUCE (PLAIN).
ingredients:
1 large teaspoonful 1 teaspoonful Sugar.
Comflour. i pint Milk.
1 Egg. Mavouriug (if Uked).
Blend the cornflour with a little cold milk. Heat the
remainder of the milk. Pour over the blended cornflour
and return to pan. Stir till boiling, and cook thoroughly.
When sufiSciently cool, pour over the well-beaten egg.
Return to the pan, and stir over the fire until the egg
is cooked, but do not boil. Add sugar and flavouring.
Serve hot or cold.
JAM SAUCE.
INGREDIENTS.
2 ozs. Sugar. 2 table-spoonfuls Jam.
i pint Water. A few drops IJemon Juice.
Boil all together very rapidly for ten minutes. The
sauce should be of a syrupy consistency. Strain and
serve.
N.B. — Marmalade sauce may be made in the same way
without the addition of lemon juice.
TREACLE SAUCE.
INGREDIENTS.
2 table-spoonfuls Syrup or 1 gill Water.
Treacle. 1 squeeze Lemon Juice.
Boil together for ten minutes.
HOUSEHOLD COOKEBT — SAUCES, Etc. 241
WHITE SAUCES.
~ BECHAMEL SAUCE.
INGREDIENTS.
1 oz. Butter. i pint Milk.
1 oz. Mour. 1 small Onion.
2 table-spoonfuls Cream. \ blade Mace.
Salt, Pepper. Piece Carrot and Turnip.
Melt the butter, add the flour, cook well. Then add
vegetables (sliced) and seasoning. Cook a few minutes
without discolouring, add the liquid. Bring to boiling
point and then simmer till required. Strain and tammy,
add cream and reheat, use as required. If liked, milk
may be simmered with vegetables, strained, and sauce
made in usual way.
VELOUTE SAUCE.
Same as above, with distinctive exception that white
stock is used instead of milk, and 1 teaspoonful lemon
juice is added.
iV.B. — ^Fish stock is used when the sauce is for fish.
BUTTER SAUCE.
INGREDIENTS.
2 ozs. Butter. 4 pint Water.
1 oz. riour. Salt and Pepper.
Melt the butter in a lined pan. Add the flour, cook
well; then add the water gradually, and seasoning. Stir
till boiling. Cook 3 minutes. Serve with vegetables,
such as asparagus, seakale, etc.
SUPREME SAUCE.
INGREDIENTS.
\ pint YeloutS Sauce. 6 Mushrooms.
1 gill Cream.
Simmer with the prepared mushrooms half an hour.
Strain and tammy, add cream, reheat.
4
242 HOUSEHOLD COOKEBT — SAUCES, Etc.
CHAUDFROID SAUCE (WHITE).
INGREDIENTS.
i pint BIchamel. 2 table-spoonfuls Cream.
Veloutfi Sauce. i pint to 4 pint Aspic Jelly.
Add the liquid aspic to the hot sauce; add cream and
seasoning; tammy. St^r till setting and use when cold,
but unset.
N.B. — Coloured Chaudfroids may be made by using
different foundation sauce, e.g., tomato, brown, etc.
CUCUMBER SAUCE (HOT).
INGREDIENTS.
i pint BSchamel or Little Green Colouring
1 Cucumber. (if necessary).
2 table^spoonfuls Cream.
Stew and sieve the cucumber. Add this puree to the
sauce. Add cream, reheat, colour (if necessary). Serve
with salmon, veal, sweetbreads, etc.
iV^.B.— rCelery sauce is made similarly.
HORSE-RADISH (HOT).
INGEEDIBNTS. .
4 pint Velout6 Sauce. 1 table-spoonful Vinegar.
1 Horse-radish. 2 table-spoonfuls Cream.
Grate the horse-radish and add to the veloute; add
cream and vinegar, reheat, serve with roast beef, etc
SHRIMP SAUCE.
INGREDIENTS.
4 pint VeloutS Sauce (made Seasoning.
with Fish Stock). 2 table-spoonfuls Cream.
4 gill picked Shrimps. Little Lobster Spawn.
Squeeze Lemon Juice.
Pound and sieve the spawn, and add to the sauce with
the other ingredients. Reheat.
BOVSEBOLD COOKERY — SAUCES, Etc. 243
OYSTER SAUCE,
INGEEDIENTS.
i pint Velout^ Sauce (made 6 Sauce Oysters,
with Fish Stock and Lemon Juice (1 teaspoonful).
Oyster Liquor).
Blanch the oysters in their liquor. Strain them,
reserving th« liquor to make the sauce. Remove the
beard and cut each oyster in two; add, with cream and
lemon juice, to the sauce. Make hot.
- LOBSTER SAUCE.
INGEEDIENTS.
1 pint Veloutfi Sauce (using 1 or 2 table-spoonfuls Cream.
Fish Stock). Lemon Juice (1 dessert-
1 Lobster. spoonful).
1 oz. Lobster Spawn.
Pound the spawn with J oz. butter and rub through
a hair sieve. Add to the sauce. Cook till it turns a rich
red. Add the lobster (cut in small pieces), lemon juice,
and cream.
N.B. — Shrimp and lobster sauce are improved if the
shells are crushed and simmered in the fish stock before
the veloute is made from it.
MAITRE D'HOTEL SAUCE.
INGREDIENTS.
i pint BSchamel Sauce. 2 teaspoonfuls Lemon Juice.
1 table-spooffiful chopped Seasoning.
Parsley.
DUTCH SAUCE,
INGEEDIENTS.
1 gill Veloute Sauce. 1 dessert-spoonful Vinegar or
1 gill Stock or Milk. 1 table-spoonful Lemon
1 Tolk of Egg. Juice.
Salt, Pepper, Cayenne.
Add egg and stock to the sauce, season. Make hot,
but do not boil.
244 HOUSEHOLD COOKMUr — SAUCES, Etc.
SOUBISE SAUCE.
INGREDIENTS.
i pint Bechamel Sauce Pur^e made from 4 boiled
(thick). Onions.
2 table-spoonfuls Cream.
Mix and heat.
BROWN SAUCES.
ESPAGNOLE SAUCE.
INGREDIENTS.
i pint Brown Stock. "1
li ozs. Butter. } Boux.
li ozs. Flour. )
1 small Carrot. \
1 small Onion. I
1 small Shallot. J-Mirepoix.
li ozs. of Ham or lean Bacon highly smoked. I
Bouquet of Herbs. )
3 Mushrooms or Mushroom Trimmings.
J gUl Tomato Sauce or 1 Tomato.
Seasoning.
J glass Sherry.
Cut up bacon or ham and fry slightly in the butter.
Add the vegetables, cut in thin slices or dice, and fry
5 minutes. Add the ilour and cook very slowly together
till a golden-brown colour is obtained. Add the stock,
tomato puree, seasoning, and herbs, and simmer gently
for one hour, skimming frequently. Lastly, add the wine,
bring to boiling point, skim, and tammy. It is then
ready for use.
This is the foundation of nearly all good brown sauces.
N.B. — If bottled mushrooms be used, they should be
added with the stock. Being damp prevents the flour
browning.
Half oz. glaze may be added if shorter time required
for cooking.
EOUSEBOLD COOEEBT — SAUCES, Etc. 245
REFORM SAUCE.
INGEEDIENTS.
1 gill Espagnole Sauce.
Juice of 1 Lemon or i gill of Vinegar. • Poivrade Sauce.
12 Peppercorns.
1 teaspoonful Red Currant Jelly.
1 glass Port Wine or Claret.
Cayenne Pepper.
When the pepper sauce is boiling, stir in the jelly, wine,
and cayenne pepper. Allow to boil 10 minutes. Strain
and tammy, and it is ready for use.
Method for Poivrade.
Reduce peppercorns in the vinegar to half quantity, add
Espagnole Sauce, tammy, and use.
PIQUANTE SAUCE.
INGREDIENTS.
i pint Espagnole Sauce. 1 dessert-spoonful Vinegar.
1 doz. Peppercorns. 1 teaspoonful chopped
1 chopped Gherkin. Parsley.
Few chopped Capers.
Simmer the sauce and the peppercorns till well flavoured ;
strain, then add the chopped gherkin, parsley, and capers.
Reheat.
GRATIN SAUCE.
INGREDIENTS.
i pint Espagnole Sauce. 1 Shallot,
i table-spoonful chopped 4 Mushrooms.
Parsley. J oz. Glaze.
Make the sauce, tammy. Add chopped mushroonfs and
shallot, parsley, sherry and glaze, also seasonings. Cook
well. If necessary, reduce.
246 HOUSEEOLD COOKEST — SAZWES, Etc.
SAUCE CHASSEUR (SAUCE FOR VENISON).
INGEBDIENTS.
J pint good Brown Sauce. Few drops Lemon Juice.
2 ozs. Bed Currant JeUy. 1 gill Port Wine.
1 oz. Glaze. Little Cayenne.
Boil all these ingredients together till reduced to half
a pint, then strain and serve.
BIGARADE SAUCE (FOR WILD DUCK).
INGBEDIENTS.
i pint good Brown Sauce. Small Shallot, chopped very
Juice of 1 Orange and fine.
1 Lemon. 1 giU of Port Wine or Claret.
Pinch of Castor Sugar.
Mix all these ingredients and boil well for 5 minutes;
then strain and serve very hot.
TOMATO SAUCE.
INGREDIENTS.
1 lb. Tomatoes. Small Onion.
1 oz. Butter. 2 or 3 table-spoonfuls Stock.
1 oz. Ham (lean). Small teaspoonful Cornflour.
Slice the tomatoes, ham, and onions, add the seasoning
and butter. Saute for 10 minutes, then add the stock.
Sumner until the onion is tender, pass through a sieve.
Thicken with cornflour, bring to boiling point, and, if
necessary, add a little colouring (carmine).
CURRY SAUCE.
INGEEDIENTS.
1 oz. Butter. 2 table-spoonfuls Cocoanut.
1 oz. Flour. 1 teaspoonful Curry Powder.
i pint Stock. J teaspoonful Chutney.
1 small Apple. Salt.
J Onion. ^ Lemon Juice.
Soak the cocoanut in the stock. Fry the chopped
onion and apple in the butter, with the curry powder
added, for 20 minutes. Add flour, and gradually the
MOUSEHOLD COOKEEY — SAUCES, Etc. 247
strained stock. Stir till boiling. Simmer 20 minutes
longer. Add chutney, lemon juice, and (if necessary)
seasoning.
BEARNAISE SAUCE.
INGREDIENTS.
4 Shallots or 1 Onioa. 3 ozs. Butter.
i gill Tarragon Vinegar. 3 Yolks of Eggs.
i gill Common Vinegar. Chopped Parsley and Chervil.
1 gill White Sauce.
Chop the shallots or onions and put into a pan with
vinegar. Reduce to 1 table-spoonful. Strain, add to
the white sauce, and mix well. Whisk in the yolks
separately, having the pan in a larger one of boiling water.
Remove from the fire and add the butter in small pieces,
taking care each piece is dissolved before adding the next.
Reheat before serving, and add some finely-chopped parsley
and chervil.
HOLLANDAISE SAUCE.
INGREDIENTS.
3 table-spoonfuls White " 2 Yolks of Eggs.
Vinegar. Seasoning.
2 ozs. Butter.
Reduce the viaegar to 1 table-spoonful, make up to
3 table-spoonfuls with water. Pour over the yolks. Melt
half' the butter in a small basin, add the egg mixture.
Place in a pan of hot water. Stir till thick. Add
remainder of butter away from fire. The sauce is then
ready for use. If too thick, add a little hot water.
HORSE-RADISH SAUCE (COLD).
INGREDIENTS.
1 Horse-radish. ^ Pinch Salt.
i teaspoonful Mustard. About 1 gill stiffly-whisked
1 teaspoonful Castor Sugar. Cream.
2 raw Yolks of Eggs. IJ table-spoonfuls Vinegar.
Let the horse-radish lie in water tiU firm. Scrub well.
Peel and grate finely. Take the mustard, castor sugar,
248 HOUSEEOLD GOOKESY — SAVCES, Etc.
raw yolks of eggs, and the salt, and mix well. Gradually
add the cream and vinegar. Lastly, the horse-radish.
MAYONNAISE SAUCE.
INGREDIENTS.
2 Tolks of Eggs. Vinegar.
1 teaspoonful (^stor Sugar. Salt and Pepper.
Salad Oil (1 gUl to J pint). Cream, if Uked.
i teaspoonful Mustard.
Mix together all the dry ingredients and yolks. Next
whisk in, drop by drop, the Salad oil and the vinegar.
If cream is to be added, add it last and very gradually.
N.B. — ^1 dessert-spoonful boiling water added at end is
an improvement.
TARTARE SAUCE.
INGEEDIENTS.
1 or 2 table-spoonfuls Mayonnaise Sauce,
chopped Gherkins or
Capers. _
BREAD SAUCE.
INGEEDIENTS.
2 ozs. Breadcrumbs. i Onion.
i pint Milk. 1 oz. Butter.
6 Peppercorns. Seasoning.
i blade Mace. 2 table-spoonfuls Cream.
Simmer the onion, peppercorns, and mace in the milk
till well flavoured. Strain, add the crumbs and butter,
and cook gently till the crumbs have absorbed milk. Add
seasoning. Cream may be added to enrich.
GOOSEBERRY SAUCE.
y INGEEDIENTS.
1 lb. Gooseberries. J gill Water,
i lb. Sugar.
Make a syrup with the sugar and water, add gooseberries,
and cook until tender. Rub through a hair sieve.
HOUSEHOLD COOKERY — SAUCES, Etc. 249
OILED OR DRAWN BUTTER.
INGREDIENTS.
2 0Z8. Pure Fresh Butter.
Place in a shallow pan. Melt slowly. Remove scum
as it rises. Serve in a hot sauceboat.
SWEET SAUCES.
CUSTARD SAUCE.
INGREDIENTS.
i pint Milk. Little Lemon Bind or
1 dessert-spoonful Sugar. Vanilla Essence.
2 Yolks of Eggs.
Heat the milk with the lemon rind, and ponr over the
beaten yolks. Strain; add sugar. Stir till it thickens,
and pour out instantly. Serve hot or cold.
N.B. — The same may be made with the yolks, and the
whites, whipped stiffly, added after it thickens.
COFFEE CUSTARD SAUCE.
INGREDIENTS.
2 Yolks. i pint Milk.
J pint Coffee. li ozs. Castor Sugar.
Heat the coffee and the milk in a double pan; pour
over beaten yolks; strain. Cook; add sugar. Serve hot
or cold.
ARROWROOT SAUCE.
INGREDIENTS.
1 teaspoonful Arrowroot. 1 Yolk.
1 table-spoonful Sugar. Juice of 1 Lemon.
i pint Water.
Mix the arrowroot with a little water. Boil the rest
of the water and pour on the blended arrowroot; return
to the pan, and add sugar, yolk, and lemon juice.
250 HOVSEEOLD COOKEBT— SAUCES, Etc.
CHOCOLATE SAUCE.
INaEEDIENTS.
2 ozs. grated Chocolate. li gills Water.
2 oza. lolng Sugar. 1 teaspoonful Arrowroot.
i teaspoonful Vanilla
Essence.
Boil sugar, water and chocolate a few minutes. Blend
arrowroot and add. Boil up, flavour and use as required.
WINE SAUCE.
INGKEDIENTS.
i pint Water. 2 table-spoonfuls Marmalade.
1 oz. Sugar. Juice of i Liemon.
i gill Sherry. Pew drops Carniine.
Put on the marmalade, sugar, and water, and simmer
for 20 minutes. Strain, and add the lemon juice and
sherry. Carmine may be added if liked.
LEMON SAUCE.
INGHEDIENTS.
6 ozs. Loaf Sugar. J pint Water.
Bind and Juice of 1 Lemon.
Place sugar and water in a clean pan. Boil gently
tUl it is reduced to half the original quantity. Peel the
lemon thinly, cut rinds into shreds, one inch long. When
syrup has reduced, add the strained lemon' juice and shreds,
boil up, and serve round > pudding.
ORANGE SAUCE.
INGREDIEKTS.
Juice of 2 Oranges. 1 teaspoonful Arrowroot."
1 gill Water. 2 ozs. Loaf Sugar.
Mix arrowroot with a little water. Pour boiling water
over. Add orange juice and sugar rasped on rinds.
Return to pan and boil a few minutes.
EOUSESOLD C00KEB7 — SAUCES, Etc. 251
FIG SAUCE.
INGREDIENTS.
J pint Water. 4 Figs.
6 ozs. Sugar.
Boil sugar and water till syrupy, add chopped figs, and
simmer about 1 minute, and serve with pudding.
WHIPPED EGG SAUCE.
ingredients;
1 Yolk of Egg. i gill Sherry and Water
1 teaspoonful Castor Sugar. mixed.
Whisk all over a slight heat in a flat pan till quite
frothy and warm. Pour round pudding.
N.B. — By addition of little cream this is transformed
into Sabayon Sauce.
HARD SAUCE.
ingredients.
i lb. Fresh Butter. 2 ozs. sifted Sugar.
6 Sweet Almonds. 1 table-sipoonful Sherry and
2 Bitter Almonds. 1 dessert-spoonful Brandy.
Blanc^, mince, and pound the almonds to a smooth paste
in a mortar. Cream the butter and sugar; add almonds.
Add sherry and brandy before serving. Use for Plum
and Brown Pudding. Serve separately.
FORCEMEATS, GLAZE, &c
GLAZE 1.
Place 2 or 3 quarts good white stock in a large clean
pan with 1 or 2 pints of cold water and reduce. Skim
well during reduction. As liquid decreases in bulk change
into smaller pans. As liquid thickens, care must be taken
252 HOUSEEOLD COOKEBT — SAUCES, Etc.
to prevent burning. When reduced to the consistency of
treacle, run into skins or jars, secure ends of skins by
tying tightly; if in jars, seal with mutton fat.
N.B. — Second, third, or even fourth stock may be treated
as above, but best glaze is made as already given.
GLAZE 2 (quickly made).
INGREDIENTS.
1 teaspoonful Liebig. J oz. Gelatine.
1 gill Stock (brown).
Melt the gelatine in the stock; use when cooling.
VEAL FORCEMEAT.
INGEEDIENTS.
i lb. Breadcrumbs. J Lemon Bind (grated).
2 ozB. Suet (chopped). Salt, Pepper, Cayenne.
3 teaspoonfuls Parsley 1 Egg.
(chopped). Little Milk.
1 teaspoonful Sweet Herbs.
Mix all the dry ingredients together and moisten with
the egg and milk.
SAGE AND ONION STUFFING.
INGREDIENTS.
4 large Onions. 1 teaspoonful Sage.
i lb. Breadcrumbs. Salt, Pepper.
li ozs. Fat. Milk or Egg to bind.
Parboil and chop the onions. Mix the ingredients
together, season well, 'and bind with egg or milk. Use
to stuff meat, or bake in a well-greased dripping-tin till
cooked and firm. Cut in squares. DisE on dish-paper
on hot ashet.
HOUSEHOLD COOKEBY — SAUCES, Etc. 253
CHESTNUT FORCEMEAT.
INGREDIENTS.
J lb. Chestnuta. 1 dessert-spoonful Thyme
2 ozs. Beef-suet (chopped). (chopped finely).
} lb. Breadcrumbs. J teaspoonful each of Pepper
i lb. Sausage Meat. and Salt.
Score the" chestnuts with a sharp knife and put into
a frying-pan with J oz. butter. Shake over the fire for
2 or 3 minutes, remove skin and peel. Pass them through
a mincing machine, add the other ingredients and mix
well together. Season.
TURKEY AND FOWL STUFFING.
INGREDIENTS.
1 lb. Sausage Meat. 1 teaspoonful chopped
1 breakfast-cupful Bread- Parsley.
crumbs. Salt, Pepper.
1 teaspoonful Mixed Herbs. 1 Egg (large).
1 teaspoonful powdered
Thyme.
Mix all well together with the hand. Season highly.
Use to stuff fowl, turkey, etc.
BATTERS.
COATING BATTER (1).
INGREDIENTS.
2 table-spoonfuls Bread- J teaspoonful Salt,
crumbs. 1 Egg.
3 table-spoonfuls Flour. About i gill Milk.
Mix the dry ingredients. Beat the egg well and add
a little milk to it. Add to the flour mixture, beating very
thoroughly. Let it stand at least half an hour in a cOol
place before using. Use as a coating for fish, fruit, and
vegetables.
254 EOUSEBOLD COOKEBY — SAUCES, Etc.
COATING BATTER (2)..
INGREDIENTS.
i lb. fine Flour. Small table-spoonful
2 Whites of Eggs. Salad Oil.
1 gill Tepid Water.
Put the flour in a basin, add salt and mix well. Make
a hole in the centre, add the oil, and then the tepid water
by degrees. Beat well, and set aside for 1 hour. Just
before using fold in the stifiEly-beaten whites.
This batter is suitable for all frying purposes, whether
for sweet or savoury dishes.
PANADA OR PANARD.
INGREDIENTS.
1 oz. Butter. 1 gill Liquid. •
1 oz. Flour.
Melt butter in a pan. Add flour and liquid. Stir
briskly till smooth and in a ball which leaves sides of pan.
Use for binding mixtures of cold fish, cold meat, etc.,
when to be shaped and coated.
N.B. — If to be enclosed in pastry cases, e.g., rissoles in
paste, then 14 gills liquid may be used.
EOUSEHOLD COOKEBY — BAKING. 255
BAKING.
BREAD.
INGREDIENTS.
3i lbs. Flour. 1 teaspoonful Sugar.
3} teaspoonfuls Salt. About If pints lukewarm
1 oz. Yeast. Water.
Add salt to the flour, and warm in a basin. Place
yeast along with the sugar in a small basin. Cream
the yeast untU it becomes liquid, then add most of the
water to it. Make a well in the centre of the flour;
add liquid, and mix to the consistency of an elastic dough.
Knead with the hand until it is perfectly smooth. When
well kneaded, put to rise in a warm place for 1 hour,
or until it is double its original size. Turn out on to
a floured board, knead it again, shape into three loaves;
place each in a warm greased tin. Set again in a warm
place to rise or prove. When it is well risen, place in
a hot oven, and bake each loaf about 1 hour.
N.B. — The addition of i oz. lard or dripping rubbed
into, each 1 lb. flour, makes the bread keep moist a long
time.
BROWN BREAD.
INGREDIENTS.
2 lbs. Whole Meal. 1 pint lukewarm Milk
1 oz. Teast. and Water.
2 ozs. Lard. 2 teaspoonfuls Salt.
J teaspoonful Sugar.
Method — Make as above.
256 EOUSESOLD COOKEBY — BAKING.
YORKSHIRE TEA CAKES.
INGRF.PIENTS.
i lb. Flour.
1 oz. Lard or Butter.
i teaspoonful Salt.
About 1 gUl Milk or Milk
1 teaspoonful Sugar.
and Water (mixed).
J oz. Yeast.
Rub the lard into the flour. Warm slightly. Add the
salt and sugar. Cream the yeast with a little extra sugar,
and pour the warm^ milk on to it. Mix all to a light
dough and knead well; put to rise in a warm place till
double its size. Ejiead again, divide into three, shape
into round tea cakes and place on warmed greased tins.
Let them prove for 10 minutes, then bake in a quick oven.
Average time, 12 minutes; when ready, brush over with
butter.
NJB. — ^If liked, IJ ozs. currants may be added, or a
further addition of an egg.
AVERAGE PROPORTIONS
FOR PLAIN BAKING.
(1) 1 teaspoonful Bi-carbonate of Soda.
1 teaspoonful Cream of Tartar.
1 lb. Flour plus Buttermilk.
(2) 1 teaspoonful Bi-carbonate of Soda.
2 teaspoonfuls Cream of Tartar.
1 lb. Flour plus Sweet Milk.
(3) 2 teaspoonfuls Baking Powder.
1 lb. Flour plus Sweet Milk.
Note. — The above proportions may be varied by adding
shortening and fruits in proportion of 2 to 4 ozs. of each
to each pound of flour.
HOUSEEOLD COOKEBT — BAKING. 257
BAKING POWDER,
OR UNFERMENTED BREAD.
INGREDIENTS.
1 lb. E'lour. 2 teaspoonfuls Baking
1 teaspoonful Salt. Powder.
2 oza. Lard. Milk or Water to mix.
Rub the lard into the flour; mix all the dry ingredients;
add milk to make a light dough; shape into little loaves.
Bake in a quick oven 15 to 20 minutes, depending on the
size of the bread.
DATE AND WALNUT LOAF.
INGREDIENTS.
i lb. Dates (after stoning). 14 ozs. Flour.
4 ozg. Sugar. 2 ozs. chopped Walnuts.
2 ozs. Butter. 1 teaspoonful Vanilla
1 teaspoonful Bi-carbonate Essence.
of Soda. 1 Egg.
li gills boiling Water. A pinch of Salt.
Mix chopped dates, sugar7 butter, soda and salt. Pour
boiling water over and stir till soda, etc., dissolves. Add
egg and stir in the flour, chopped walnuts and essence.
Beat well and bake in a greased loaf tin ia a moderate
oven 1-lJ hours.
BUTTERMILK BREAD.
INGREDIENTS.
1 lb. Flour. 1 teaspoonful Bi-carbonate
1 teaspoonful Salt. of Soda.
1 teaspoonful Cream of J pint Buttermilk.
Tartar.
Mix all the dry ingredients; add buttermilk, and mix
to a light elastic dough. Divide into two. Shape in
rounds. Place on a greased tin. Cut across twice.
Bake in a quick oven 15 to 20 minutes.
258 SOVSEEOLD COOKESY — BAKING.
SODA SCONES.
INGREDIENTS.
1 lb. Flour. J pint Buttermilk (or, if
1 teaspoonful Salt. using Sweet Milk, add 2
1 teaspoonful Cream of teaspoonfuls Cream of
Tartar. Tartar.
1 teaspoonful Bi-earbonate
of Soda.
Heat the girdle slowly. Add salt to the flour, mix
all the dry ingredients; add buttermilk, and mix to a
light elastic dough. Roll out thinly on a floured board.
Divide into four. Bake on a fairly hot girdle, allowing
3 to 4 minutes per side. Cool in a clean towel.
1 oz. lard may be used if liked, rubbed into flour after
adding salt. Scones may be made smaller as desired
by dividing before rolling out.
DROPPED SCONES.
INGREDIENTS.
1 lb. riouT. 2 table-spooniuls Sugar or 1
1 teaspoonful Bi-earbonate table-spoonful Golden
of Soda. Syrup.
1 teaspoonful Cream of 1 Egg.
Tartar. J teaspoonfvil Salt,
i pint Buttermilk.
Mix all dry ingredients, beat the egg well and add
milk to it; mix to fairly soft batter. Grease a hot
girdle with suet. Drop the mixture on to the girdle with
an iron spoon. When brown on one side, turn and brown
on the other. Wrap in a clean towel.
SWEET MILK SCONES.
INGREDIENTS.
i lb. Flour. J teaspoonful Bi-carbonate
J oz. Sugar. of Soda.
1 .oz. Butter or Margarine. i teaspoonful Salt.
1 teaspoonful Cream of 1 gUl Milk.
Tartar.
Rub the butter or margarine into the flour, add the dry
ingredients, mix well into a light dough with the milk.
BOUSEEOLD COOEEBY — BAKING. 259
Turn out on to a floured board, work lightly, roll out and
cut in eight pieces. Lay on a greased baking-tin, and
bake in a quick oven for 10 minutes. To glaze the scones,
brush over with a little egg or mUk before putting into
the oven.
BROWN SCONES.
As in previous, bake, using half flour and half wheaten
flour or wheaten meal.
TREACLE SCONES.
IKGREDIENTS.
1 lb. Flour. 1 teaspoonful Ground
2 ozs. Lard or Butter. Cmnamon.
2 table-spoonfuls Treacle. IJ table-spoonfuls Sugar.
1 teaspoonful Bi-carbonate 1 teaspoonful Mixed Spice,
of Soda. Salt.
Buttermilk to mis.
Mix the dry ingredients, and treacle, then begin to mix
with buttermilk until a stiff dough. Divide in four.
Roll out, cut in four, brush over with beaten egg, and
bake in a hot oven 12 to 15 minutes.
N.B. — Half teaspoonful cream of tartar may be added
if sweet milk is used.
POTATO SCONES.
INGREDIENTS. ,
i lb. Cold Potatoes. i oz. Butter.
About 2 ozs. Flour. Salt.
Mash the potatoes, melt the butter. Mix all together,
adding salt, and work in as much flour as the paste will
take up. Roll out very thinly, cut and place on a hot
girdle, prick well, cook for 3 minutes on each side. Cool
in a towel.
N.B. — Oatmeal may be used instead of flour.
HGO HOUSEHOLD COOKMSY — BAKING.
ROCK BUNS.
INGREDIENTS.
1 lb. Flour. 2 teaspoonfuls Baking
J lb. Dripping or Lard. Powder.
J lb. Moist Sugar. Small pinch Salt.
1 lb. Currants. 1 Egg.
2 ozs. Candied Peel. Little Milk.
Clean the currants, cut the peel in thin slices, rub the
lard or dripping lightly into the flour, add the dry
ingredients; mix well. Beat the egg well; mix all into
a stifE paste, adding sufficient milk. Drop the mixture
in little rough heaps on a greased tin. Bake at onee
in a very quick oven for about 15 minutes.
iV^.JB.— The mixture must be very stiff, and the oven very
hot, or the cakes will not keep their shape.
LONDON BUNS.
mGEEDIENTS.
i lb. Flour. Little Grated Lemon Bind.
2 ozs. Butter or Lard. 2 pieces of Peel for top of
2 ozs. Sugar. each.
1 oz. Peel. Little Coarse Sugar (from
1 teaspoonf ul Baking Powder. the Peel).
1 Egg. Pinch Salt.
Chop the peel finely, reserving strips for top. Rub
in the lard thoroughly. Mix all the dry ingredients, beat
the egg well, add milk to it. Mix all to a light dough.
Shape into eight balfe, place on a greased tin, brush over
with beaten egg; sprinkle with coarse sugar, and place
on peel. Bake in hot oven for 10 to 15 minutes, depend-
ing on heat and the size of buns.
N.B. — If proportions of flour, fat. and baking powder
are always kept the same, then sultanas, currants, almonds,
etc., may be added in proportion.
BOUSEEOLD COOKERY — BAKING. 261
COCOANUT BUNS.
INGREDIENTS.
4 lb. Flour. 1 teaspoonfal Bating
2 ozs. Lard or Butter. Powder.
1 Egg. Pineh Salt.
2 ozs. Sugar. Milk to mix.
2 ozs. Cocoanut.
Eub the lard lightly into the flour. Mix all dry
ingredients together. Beat the eggs well and mix to
a stiff paste. Drop the mixture on a greased tin ia
small pieces. Bake in a quick oven till brown. Brush
over with beaten egg and sprinkle cocoanut over.
N.B. — ^Very light buns are made if buttermilk is used
to mix. , Use J teaspoonful cream of tartar and J tea-
spoonful bi-carbonate of soda instead of baking powder.
RASPBERRY BUNS.
INGREDIENTS.
5 OZS. Flour. Pinch Salt.
3 ozs. Oround Bice. Milk to mix.
2 ozs. Lard or Butter. 2 Eggs.
3 table-spoonfuls Sugar. Easpberry Jam.
1 teaspoonful Baking
Powder.
Mix flour and ground rice together, rub the lard lightly
in, add all dry ingredients, beat the eggs well, and mix
all to a very stiff paste. Form into balls, make a hole
in the centre, place in a little jam, close up the opening,
brush over with beaten egg. Bake in a hot oven 15
minutes, or according to size.
OATCAKES.
INGREDIENTS.
1 lb. Oatmeal., 1 teaspoonful Salt.
2 table-spoonfuls melted Boiling Water.
Dripping (Bacon, if Pinch Baking Soda,
possible).
Add salt to the oatmeal, pour in liquid fat, add enough
water (boiling) to make a rather soft consistepey. Knead
262 SOUSEHOLD COOKEBT — BAKING.
well, work ro:^nd cake on board sprinkled with oatmeal.
Roll out as thinly as possible -in a round and cut into
four pieces. Rub with dry oatmeal to whiten. Tire
on a ii&rly hot girdle. When done one side, toast in
front of the fire until crisp through and well curled, or
bake in the oven.
OATMEAL BISCUITS.
INGREDIENTS.
6 ozs. Flour. 1 teaspoonful Baking
6 ozs. Oatmeal. Powder.
3 ozs. Lard. Little Milk.
1 oz. Sugar. Salt.
Rub lard into flour; mix all the dry ingredients; add
sufficient milk to mix v,ery stiffly. Sprinkle the board
with oatmeal; roll out very thinly; cut out with a round
cutter and prick with a fork. Bake in a moderate oven
about 12 minutes. Sugar may be left out, if liked
unsw&tened. One egg may be used to enrich, if liked.
GINGERBREAD.
INGREDIENTS.
1 lb. Flour. 1 teaspoonful Mixed Spice,
i lb. Treacle. 1 teaspoonful Ground
4 ozs. Butter, or Butter Cinnamon.
and Lard. 2 Eggs.
4 ozs. Sugar. 1 teaspoonful Bi-carbonate
3 teaspoonfuls Ground of Soda.
Ginger. Buttermilk to mix.
Melt the butter, sugar and treacle together. Mix all
the dry ingredients, and pour in the treacle, eggs, and
milk. Mix to a soft coflsistency. Pour into a greased
tin. Bake in a fairly hot oven till set, time depends on
depth of tin.
HOUSEHOLD COOKERY ~ BAKING. 263
PLAIN WHITE CAKE.
INGEEDIENTS.
1 lb. Flour. 2 teaspoonfuls Baking
6 to 8 ozs. Butter. Powder.
6 to 8 ozs. Sugar. Milk.
2 Eggs.
Rub the butter into the flour, mix dry ingredients, add
the eggs well beaten; beat well. Bake 2 hours in a
moderate oven. Fruit may be added to this mixture,
using J lb. to above quantity — e.g., plain currant cake,
plain sultana cake — or 2 ozs. caraway seeds for seedcake.
SHORTBREAD.
INGREDIENTS.
1 lb. Flour. 4 ozs. Sifted Sugar,
i lb. Butter.
Mix the flour and sugar together on a board. If the
butter is salt, wash it and squeeze it dry in the comer
of a clean towel. Put the butter on a board along with
the dry ingredients, and work the flour and sugar into
the butter with the hands, kneading it well. After the
flour is all worked in, knead the whole for a little, then
shape out into a cake. Pinch the edges of the cake.
Prick all over the top of the cake with a fork or skewer
(ornament with strips of candied peel, or large sweets,
if liked). Lay the shortbread on a greased tin, and bake
in a slow oven for about three-quarters of an hour till
a pale brown colour. Allow to stand a minute or two
after it is taken out of the oven before lifting. Two
ozs. rice floiir may be substituted for the same quantity
of flour. Shape of shortbread is improved if a band
of paper is fastened round before baking.
N.B. — Pitcaithley Bannock is made exactly as above,
with the adiiition of 2 ozs. blanched chopped almonds and
2 ozs. chopped citron peel. Shortbread may also be
rolled out and cut into fancy biscuits.
264 EOUSEEOLD COOKEMY — BAKING.
SWISS ROLL.
INGEEDIENTS.
J teacupful Sugar. 1 small teaspoonful Baking
2 Eggs. Powder.
1 small teaeupful Flour. i teaspoonfvJ Essence of
Jam (heated). Lemon.
1 table-spoonful Milk or
Water.
Whisk the eggs and sugar together for 10 minutes till
thick, add the milk and essence; then mix the flour and
baking powder lightly in. Have ready a tin lined with
greased paper. Pour in the mixture, bake in a very
" quick oven for 5 minutes, turn the sponge out on to a
sugared paper, cut off the edges, spread -with hot jam,
roll up, dust sugar on the top.
N.B. — The cake mixture must be very quickly baked
and very quickly finished, or it will crack when rolled up.
It may be served as a pudding with custard sauce.
FRENCH BREAD (No. 2).
INGBEDIENTS.
J lb. Flour. i oz. Butter.
4 Egg. J oz. Yeast.
} teaspoonful Salt. 4 teaspoonful Sugar.
i pint Milk.
Warm the milk and butter. Heat the flour. Mix
the yeast with the sugar. Pour some warm milk on.
Mix well. Beat up the egg and pour on. Sprinkle salt
round the sides of the basin. Pour the warm yeast
(liquid) into the centre of the flour, using more warm
milk, if required. Knead well and set in a warm place
for one hour. When risen, knead again. Shape into a
loaf. Place on a greased tin; cut across. Allow to
prove 10 minutes in a warm place. Brush with egg.
Bake in a hot oven 15 minutes.
EOUSEBTOLD COOKEBT — BAKING. 265
FRENCH BREAD (No. 1).
INGREDIENTS.
1 lb. riour. 1 teaspoonful Salt.
2 ozB. Butter or Lard. i pint Milk (nearly).
i oz. Yeast. Little lukewarm Water.
Warm the flour. Rnb in the butter; cream the sugar
and yeast. Pour on to yeast a little lukewarm water and
some milk, sprinkle salt into the flour, mix to a light
dough, and put in a warm place to rise for about one
hour. Make into fancy shapes, allow to prove 15 minutes,
brush with milk and egg, and bake 15 to 20 minutes in
a quick oven.
YEAST RING.
Ingredients. — i lb. Dough as for French Bread.
Same as French Bread No. 2. Form into a roU, wet
the ends and stick together to form a ring. Put on a
greased tin, allow to rise well (10 minutes). Glaze with
sugar and bake in a quick oven 20-30 minutes.
Before proving the ring may be snipped in a slanting
position with scissors at intervals of about li ins. or it
may be brushed over with butter and sprinkled with
cinnamon, chopped nuts, etc.
DINNER ROLLS.
Ingredients. — i lb. Dough as for French Bread.
Roll out half-inch thick. Stajnp out with a cutter.
Place on a greased tin, allow to rise well, bake in a quick
oven 8 to 10 minutes. Rub over with butter, or bake
hard and rasp the crust.
266 HOUSEHOLD COOKEBY — BAKING.
CHELSEA BUNS.
INGREDIENTS.
6 ozs. Flour. 1 oz. Sugar. 1 j^juing
1 oz. melted Butter. Currants. /
i teacupful Milk. J teaspoonful Sugar,
i oz. Teast.
Heat flour. Cream yeast and sugar. Melt butter and
pour milk over it. Mix all to a light dough. Elnead
well. Put to rise till double its size. Re-knead and
roll into a square. Sprinkle with currants and sugar.
Roll up and cut into pieces, 1 in. thick. Put to prove
for 10 minutes. Brush with egg and bake in a hot oven
15 minutes.
1. DOUGHNUTS (YEAST).
INGREDIENTS,
i lb. Flour. 1 oz. Sugar.
1 oz. Butter. 2 Yolks of Eggs.
§ oz. Teast. 1 gill MUk.
Place flour in a warm basin and add salt to it. Cream
yeast with J teaspoonful sugar. Rub the butter into, the
flour add rest of sugar. Warm mdlk and pour it
over beaten yolks. Then add this to the yeast and flour
and mix to a light dough with a wooden spoon. Beat
well. ' Cover and set in a warm place to rise. Knead
up and form into 14 small balls. Place a cherry or
little jam in the centre of each and quite cover up the
cherry. Place on a wanm greased tin and allow to prove
about 10 minutes. Fry in faintly-smoking fat 6 to 8
minutes. Drain, toss in castor sugar and a little ground
cinnamon.
May be cut into rings if desired.
N.B. — Hot Cross Buns are made as above, adding
J teaspoonful spice, omitting the cherries, forming into
7 buns, proving on tin, then glazing and placing on cross
of uncooked short pastry and baking in a quick oven
about 20 minutes.
UOUSEEOLD COOKEBY — BAKING. 267
2. DOUGHNUTS (WITHOUT YEAST).
Made from same mixture as London Buns {page 260).
Fry in faintly-smoking fat, and toss in sugar.
SALLY LUNN,
INGREDIENTS.
f lb. Flour. 1 teaspoonful Salt.
2 ozs. Butter. Table-spoonful Brewer's
i pint lukewarm Milk. Barm, or
1 Egg. i oz. Yeast.
Melt the butter in the warm mUk, mix it with the barm
or yeast and salt, pour on the flour, add one well-beaten
egg. Work till smooth. Divide the dough into two
portions and put each into a very well-greased tin. Set
to rise for an hour, then bake in a very quick oven for
quarter ofl an hour. If the tins are not very well greased,
the cakes will break in turning out.
GRISINI BREAD.
INGREDIENTS.
1 lb. Flour. 3 or 4 table-spoonfuls
1 oz. Butter. lukewarm HUk.
1 oz. Yeast. Lukewarm Water to mix.
1 teaspoonful Salt.
Make as usual, mix very stiffly. Let it rise li hours
in a warm place. Make into long sticks and into rings.
Bake at once in a moderate oven till crisp.
N.B. — Salt Sticks are made similarly — brush with milk
and sprinkle with coarse Bay salt.
YULE CAKE.
INGREDIENTS.
1 lb. Flour. i OZ. Yeast.
J lb. Butter. i teaspoonful Salt,
i lb. Sultanas. i Nutmeg.
2 ozs. Candied Peel. i pint tepid Milk. '
i lb. Sugar. 1 Egg.
Rub the butter into the warm flour. Add sugar and
-salt. Cream the yeast with a little sugar. Heat the
268 BOUSEBOLD COOKEnY — BAKING.
milk and ponr on to the beaten egg. Add it to the
flour, also the creamed yeast. Ejiead well. Let it rise
in a warm place from one to two hours. Add fruit.
Knead. Place in a greased cake tin. Let it rise well.
Bake in a fairly hot oven at first and a more moderate
oven afterwards. Allow 50 to 60 minutes.
MUFFINS.
INGEEDIBNTS.
1 lb. Flour. 3 oza. Butter.
1 Egg.. 2 oza. Sugar.
1 teaspoonful Baking Soda. Buttermilk to mix.
1 teaspoonful Cream of
Tartar.
Melt butter. Beat egg. Mix flour, sugar, soda, and
tartar; add butter, egg, and milk. Make into soft dough
with buttermilk, roll out half inch thick, cut into rounds.
Cook on girdle. Serve hot or cold.
CRUMPETS.
INGHEDIENTS.
8 ozs. Mour. J teaspoonful Bi-carbonate
1 oz. Margarine. of Soda.
2 Eggs. i teaspoonful Cream of
2 teaspoonfuls Sugar. Tartar.
About 3 gills Milk.
Rub fat into flour. Add all dry ingredients; mix well.
Make a well in centre and drop eggs in with about one
gUl of the milk; give a good quick beat; add rest of
liquid. Cook in spoonfuls on hot greased girdle, on either -
side. Cool between folds of clean towel.
EOUSEHOLD COOKEBY — BAKING. 269
GALETTE.
INGREDIENTS.
6 ozs. Flour. 1 Egg.
2 ozs. Butter. Milk to mix.
i teaspoonful Sugar. J teaspoonful Salt.
1 good table-spoonful
Paisley Flour.
Rub butter into flour. Add Paisley flour and sifted
sugar. Beat up egg. Mix to a light dough with egg
gud sufScient milk. , Turn on to a floured board. Work
a little. Form into a round. Place on a greased oven
shelf. Score across with a knife into diamond shapes.
Brush over with beaten egg.^ Bake in a hot oven half
an hour.
If liked, small galettes may be made instead of one
large one.
BREAKFAST ROLLS.
INGREDIENTS.
8 OZS. Flour. Sweet Milk to mix.
2 OZS. Butter. i teaspoonful Sugar,
li ozs. Brown & Poison's Yolk of Egg (if liked).
Paisley Flour. Pinch Salt.
Mix as for a scone. Roll out, cut into strips, and
form into rolls. Brush with egg and bake in a hot oven
10 minutes.
COFFEE BUNS.
INGREDIENTS.
4 ozs. Flour. i teaspoonful Baking
li ozs. Currants. Powder.
i table-spoonful Milk. , Pinch Salt.
2 ozs. Butter. } teaspoonful Spice.
i table-spoonful Ground Eiee. 1 table-spoonful Coffee
li ozs. Brown Sugar. Essence.
i Egg.
Rub butter into flour, add dry ingredients, mix to a
stiff paste with egg and milk. Place in a greased tin
270 HOUSEHOLD COOEEET — BAKING.
in heaps. Brush with egg (if liked). Bake in a qui(*
oven from 15 to 20 minutes.
Note re Texture.
When a close texture is desired, add eggs and flour
alternately.
When an open spongy texture is aimed at, add all eggs
and flavouring gradually to beaten butter and sugar, and
lightly mix in flour at last.
QUEEN CAKES.
INGREDIENTS.
4 ozs. Butter. 2 Eggs.
i ozs. Castor Sugar. i Lemon (grated rind).
4 ozs. Flour. I teaspoonful Baking
4 ozs. Currants. Powder.
Cream the butter and sugar. Add beaten eggs, flour,
baking powder, currants, lemon rind. Fill greased Queen
Cake tins two-thir'8s full. Bake in a fairly quick oven
15 minutes.
RICE CAKES.
INGREDIENTS.
2 ozs. Butter. J teaspoonful Baking
2 ozs. Flour. Powder.
2 ozs. Sugar. 1 Lemon Bind, grated.
2 ozs. Ground Rice. MUk.
1 Egg.
Cream the butter and sugar. Add the beaten egg,
then the sifted flour, ground rice and baking powder
mixed; add the flavouring. Place in buttered patty tins
and bake in a quick oven.
HOUSEEOLD COOKEBY — BAKING. 271
ADELAIDE CAKES.
INGREDIENTS.
J lb. Butter. 1 table-spoonful Milk..
i lb. Sugar. 1 teaspoonful Baking
i lb. Flour. Powder.
2 ozs. Cherries. 3 Eggs.-
2 ozs. Cornflour. FlaTOuring.
1 oz. Sweet Almonds.
Blanch and shred the almonds finely. Mince the
cherries. Beat the butter and sugar to a cream. Work
in the cherries and almonds. Add the eggs and beat
well. Sift in the flour, cornflour, and baking powder
and mix all well together. Add the flavouring. Grease
14 patty tins and half-fill them with the mixture. Bake
in a moderate oven 15 to 20 minutes.
CHOCOLATE CAKES.
INGREDIENTS.
2i OZS. Flour. 2 Eggs.
2J ozs. Chocolate. Vanilla.
21 ozs. Butter. About 1 table-spoonful
21 ozs. Sugar. Water.
Melt the chocolate in the water. Separate the whites
from the yolks. Beat the whites to a stiff froth. Cream
butter and sugar, add flour and yolks, dissolved chocolate,
vanilla, and, lastly, the whites. Half-fill eight greased
patty tins with mixture. Bake in a moderate oven 20
minutes.
N.B. — Chocolate must be cold before adding to mixture.
CINNAMON CAKES.
INGREDIENTS.
1 lb. Flour. 1 teaspoonful Cinnamon,
3 ozs. Butter. Nutmeg, and Cloves.
6 ozs. Sifted Sugar. Pinoh Salt.
2 Eggs. 1 teaspoonful Baking
I teacupful MUk. Powder.
Beat butter and sugar to a cream, add spices, flour,
baking powder, beaten eggs, and milk. Pour into three
272 HOUSEHOLD COOKEBY — BAKING.
well-greased tins (oval). Bake half an hour in a moderate
oven. When cold, ice top with water icing.
LANCASHIRE NUTS.
INGREDIENTS.
J lb. Flour. 1 Egg.
J lb. Cornflour. } teaspoonful BaMng
1 lb. Butter. - Powder.
J lb. Sifted Sugar.
Beat butter and sugar to a cream, add egg gradually,
mix other dry iagredients and mix in carefully. Place
in little heaps on a greased tin with a teaspoon. Bake
in a moderate oven about 15 minutes.
LOUISE CAKES.
INGREDIENTS.
IJ ozs. Flour. 2 ozs. Sugar.
IJ ozs. Cornflour. J teaspoonful Baking
Essence of Lemon. Powder.
2 ozs. Butter. 1 Egg.
Cream' the butter and sugar, add flours, baking powder
and beaten egg and beat well. Bake in a quick oven
15 minutes (seven patty pans).
BROWN CAKES.
INGREDIENTS,
i lb. Flour. 1 small teaspoonful
6 ozs. Sultanas. Bi-carbonate of Soda.
6 ozs. Sugar. J lb. Treacle.
Grating of Nutmeg. 1 lb. Butter,
li teaspoonfuls Cinnamon. 2 Eggs.
Mix all dry iagredients. Melt butter and treacle, and
add with the beaten egg. Bake in a moderate oven IJ
to 2i hours.
If liked, small cakes may be made of the mixture.
Grease patty tins, and place a blanched and split almond
in the bottom. Then half-flll the tins. Bake 15 to 20
minutes.
BOUSEHOLD COOKEBT ~ BAKING. 273
ECCLES CAKES.
INGREDIilNTS.
i lb. Flaky Pastry. 1 oz. Citron Peel.
1 oz. Melted Butter. 4 oz. Currants.
2 ozs. Sifted Sugar. Grating of Nutmeg.
Mix all together. Roll out the pastry rather thickly.
Cut into rounds. Place some of the mixture in the middle
of each. Gather the edges together. Pinch firmly and
turn right over. Roll out into neat rounds or ovals until
the currants just show through. Score across in diamond
shapes. Brush with white of egg. Sprinkle with sifted
sugar. Bake in a hot oven 20 minutes.
BANBURY CAKES.
INGREDIENTS.
i lb. OurraJits. 2 ozs. Sugar.
i lb. Minced Lemon and i teaspoonful Ground
Citron Peel. Cinnamon.
1 lb. Butter. Some Puff Pastry.
Beat butter and sugar till creamy; add fruits and mix
very well. Roll out pastry its last time and shape into
diamond shapes. Place mixture on one, wet edges. Place
second on top. Bake, then frost with white of egg and
castor sugar. Set in a cool oven. Use.
LEMON CURD CHEESE CAKES.
INGREDIENTS.
Short or Flaky Pastry to line patty tins.
Some Lemon Curd (see page 323).
Line patty tins with pastry. Prick the bottom of each
and place in a piece of crust. Bake in a quick oven
till ready. Remove the crust and place in the lemon curd.
274 HOUSEHOLD COOKEBr — BAKING.
ORANGE CREAM TARTLETS.
INGEEDIENTS.
3 ozB. Iioaf Sugar. 2 Tolks of Eggs.
1 Orange. li Whites of Eggs.
1 table-spoonful Water. Short or Flaky Pastry.
Juice of 1 Lemon.
Line some patty tins with flaky or short pastry. Prick
the bottoms of each and bake till crisp in a hot oven.
Put aside to cool.
Rasp the sugar on the orange rind. Place in a pan
with the orange and lemon juice. Allow to dissolve
slowly. Add yolks, stir until thick (but do not boil).
Whisk whites very stiffly. Fold into the mixture! Place
in the pastry cases and decorate with pistachio nuts.
WELSH CHEESE CAKES.
INGREDIENTS.
1 Egg — ^its weight in Butter, Pinch Baking Powder.
Sugar, and Flour. Short or Flaky Pastry.
Line some patty tins with pastry. Cream the butter
and sugar. Mix flour and baking powder. Add flour
and egg alternately. Put a little jam in the pastry-
lined tins, place in a teaspoonful of the above mixture.
Bake in a fairly quick oven 15 to 20 minutes.
GROUND RICE CHEESE CAKES.
INGREDIENTS.
2 OZB. Butter. Juice and Bind of 1 Lemon.
2 ozs. Ground Rice (medium). Short or Flaky Pastry.
2 ozs. Loaf Sugar.
Rasp the sugar on the lemon and then pound the sugar.
Beat the butter with the sugar to a cream, gradually add
the well-beaten egg, ground rice and lemon juice. Line
some patty tins with short or flaky pastry, place a little
jam in each, then add a teaspoonful of the mixture and
bake in a hot oven about 20 minutes.
EOUSEEOLD COOKEBY — BAKING. ' 275
MACAROON CHEESE CAKES.
INGREDIENTS.
Puff or Short Pastry. 2 Whites of Eggs.
2 ozs. Ground Almonds. Orange Plower Water.
2 ozs. Sifted Sugar.
Line patty tins with pastry. Beat the whites of eggs
very stiffly. Mix all ingredients well together. Pour
mixture into lined patty tins. Bake 20 to 30 minutes in
a moderate oven.
PASTRY SANDWICHES.
INGREDIENTS.
Some Puff Pastry. Whipped Oream.
Apricot or Raspberry Jam. white of Egg.
Castor Sugar.
Eoll ouf J lb. pastry, puff or flaky, as thin as possible.
Divide in two equal strips. Brush with white of egg.
Sprinkle castor sugar over. Mark finger lengths with
a knife and bake. When cold, cut the sandwiches by
the marks. Spread one with jam and the other with
whipped cream. Place one on top of the other. Sprinkle
sugar over and serve on a lace paper. Pastry may b»
.cut into fingers before baking.
CREAM BUNS.
INGREDIENTS.
Choux Pastry {see page 304).
rj pint Double Oream.
Whipped Cream — i 2 teaspoonfuls Sugar.
I Few drops Vanilla.
Make the pastry, drop in teaspoonfuls on a waxed tin;
bake in a moderate oven till well-risen and dry. Split
them and remove any soft inside part. Fill with whipped
cream, sweetened and flavoured. Dust with icing sugar.
276 HOUSEHOLD COOKESY — BAKING.
CHOCOLATE ECLAIRS.
INGEEDIENTS.
Choux Psstry (see page 304). Chocolate Icing {see
Whipped Cream. page 296).
Sugar.
Make pastry; add a little sugar; force in finger lengths
on a waxed tin. When cooked, split and remove the soft
inside; fill with whipped cream or pastry custard. Ice
with chocolate icing.
GENOESE PASTRY.
INGREDIENTS.
4 Eggs. 3 ozs. Sifted Sugar (good
3 ozs. Butter (short measure). measure).
3 ozs. Sifted Flour. , Butter Icing {see page 296).
Water Icing {see page 295).
Beat the eggs and sugar together over hot water until
light and frothy. Clarify the butter. Have it and
flour at the same temperature as the eggs and sugar
mixture. Stir it in lightly. Last of all, just fold in
the sifted flour. Turn into a prepared tin. Bake in
a moderate oven about 40 minutes. When cold, split
and spread with chocolate, coffee, or vanilla butter icing;
place other half on top. Place on a sugared plate,
sprinkle a little sugar on top, cover with a plate and press
lightly. Pour over water icing. Decorate as liked. If
required for small cakes, bake in a large shallow tin and
cut up as desired.
GENOESE BASKETS.
INGREDIENTS.
Some Genoese Pastry, baked in dariole moulds.
Genoese Pastry (see above).
Apricot Jam.
Some Whipped Cream (sweetened and flavoured).
Cocoanut or Chopped Pistachios.
Scoop out the inside of the Genoese pastry moulds;
brush with heated apricot jam. Toss in chopped
EOUSEEOLD COOKEBT — BAKING. 277
pistachios or desicated cocoanut; place a little jam in the
bottom of each. Pipe a rosette of cream on top with
a rose forcer; decorate with violets and angelica; place an
angelica handle on each. Serve as a dinner sweet.
JAM SANDWICH (1).
INGEEDIENTS.
3 ozs. Flour. 2 Eggs.
3 ozs. sifted Sugar. 1} ozs. Butter,
i teaspoonful Baking . Some Jam.
Powder.
Sift the flour, after drying, if necessary. • Beat eggs
and sugar until light and frothy, stir in the melted butter,
gradually add flour and baking powder, mixing lightly.
Turn into a prepared tin and bake in a fairly hot oven
for about 10 minutes if in two tins, about 15 minutes if
in one tin. When cold, split open, spread with jam and
sift sugar on top.
JAM SANDWICH (2).
INGBBDIENTS.
2 Eggs. 1 small table-spoonful Brown
i teacupful Sugar. & Poison's Paisley Flour.
J teacupful Flour.
Whisk eggs and sugar for 10 minutes. Fold in sifted
flour and Paisley Flour. Pour into two prepared sandwich
tins. Bake in a quick oven about 8 minutes.
SWISS ROLL (RICH).
INGREDIENTS.
3 Eggs. 1 small teaspoonful Baking
3 ozs. Sugar. Powder.
3 ozs. Flour. Flavouring, as liked.
Hot Jam.
Beat eggs and sugar together for 5 to 10 minutes, add
flavouring. Mix baking powder and flour, sift into
278 HOUSEHOLD COOKEBY — BAKING.
mixture, fold lightly together, turn into prepared tin ; bake
in a hot oven 5 to 6 minutes till firm to touch and a
golden colour. Turn out, spread with hot jam, roll up
tightly..
SPONGE CAKE.
INGBBDIENTS.
3 Eggs. 4} ozs. Castor Sugar.
4 ozs. Flour, sieved and Some grated Lemon Bind
weighed after drying. _~ or Essence.
Warm a tin and grease it with melted suet; dust thickly
with a 'teaspoonful flour and a teaspoonful sugar mixed.
Break the eggs into a basin, add the sugar, and beat
over hot water until warm, then take off and whisk until
quite cold and thick. Sieve the flour, add it with the
rind or essence and stir lightly into the beaten eggs, turn
into mould and bake in a moderate oven one hour.
MOCHA CAKE.
INGREDIENTS.
3 Eggs. Some CofEee Butter Icing
3i ozs. Sugar. {see page 296).
3i ozs. Flour. Some Coffee or Pink Water
1 teaspoonful CofEee Essence. Icing (see page 2i9§).
Whisk eggs and sugar till thick and creamy. Fold in
the flour,' then essence. . Pour into a prepared tin and
bake about three-quarters of an hour. When cold, ice
and decorate.
The cake may be split into three and have a layer of
pink and a layer of coffee icing between the slices. Then
decorate either by piping all over with rosettes in sections
of coffee and pink, or by coating the sides with icing and
baked almonds and piping the top only.
EOUSEEOLD COOKEBY — BAKING. 279
RUSSIAN SANDWICH.
INGREDIENTS.
4 Eggs. 1 teaspoonful Baking
6 ozs. riour. Powder.
6 ozs. Castor Sugar. lattle Carmine.
2 ozs. Butter. Some Chocolate Butter Icing.
Beat the eggs and sugar well together, add the melted
butter, which should be cool. Sift the flour and baking
powder and fold in lightly. Turn half of it into a cake
tin/ colour the other half pink, and turn it into a similar
tin. 3ake in a moderate oven 15 minutes. When cold,
put some chocolate mixture on the one half and place the
other on top. Press lightly between the hands. Coat
with water icing and decorate to taste.
WALNUT CAKE (a).
INGREDIENTS.
4 ozs. Butter. li ozs. Shelled Walnuts.
4 ozs. Sugar. i teaspoofiful Baking
3 Eggs. Powder.
5 ozs. Flour.
Cream the butter and sugar, add flour and eggs
alternately. Add chopped walnuts, then the baking
powder. Bake in a moderate oven about 40 minutes,
according to size of tin used. When cold, split and
spread with walnut mixture. Ice with water icing and
decorate with walnuts.
Walnut Mixture (see page 299).
WALNUT CAKE (b).
INGREDIENTS.
10 ozs. Flour. 4 Eggs.
Pinch Salt. 1 teaspoonful Vanilla
4 ozs. Butter. Essence.
1 gill Milk. Walnut Filling (see
2 ozs. Walnuts. page 299).
i oz. Baking Powder. Mountain or Feather Icing
9 ozs. Castor Sugar. (see page 298).
Sift the flour, salt, and baking powder together on to
a piece of paper. Cream the butter and sugar together
280 SOUSEHOLD COOKESY — BAKING.
until they are white, beat in the eggs, one at a time, stir
in lightly the flour. Add the milk, vanilla essence, and
walnuts, chopped, and put the mixture into two shallow
tins lined with buttered paper. Bake in a moderate oven
for about one hour. When the cakes are cold, put them
together with the walnut filling between, and pour the
mountain or feather icing over the top; they may also be
decorated with a few extra walnuts*
iVote.-^The cake tins should be eight inches in diameter.
ORANGE CAKE.
INGREDIENTS.
2 Eggs; weight in Butter, J teaspoonful Babing
Sugar, and Flour. Powder.
1 Orange, grated Rind and Orange Pilling,
strained Juice. Orange Water Icing.
Use loaf sugar. Rub rough end on the rind. Pound,
cream the butter, add sugar, work well together.
Gradually add the beaten eggs, then flour, baking powder,
and orange juice. Turn into prepared cake tin. Bake
in a moderate oven 35 to 40 minutes. When cool, split
and spread with orange filling, then cover with orange
water icing. Decorate with glace fruits and royal icing.
Orange Filling (see page 299).
Orange Icing (see page 295).
STRAWBERRY SHORT CAKE.
INGEEDLENTS.
i lb. Flour. 2 table-spoonfuls Sugar.
2 Yolks of Eggs. For Filling—
1 lb. Cornflour. Strawberries.
J lb. Butter. Sugar.
2 small teaspoonfuls Baking Cream or Egg Whites.
Powder.
Cream butter and sugar, add dry ingredients in usual
way. Bake; cool. Cut off top. Fill with crushed
strawberries and sugar. Decorate with strawberries and
whipped cream.
BO VSEBOLD COOKEBY — BAKING.
281
Guide as to Oven Heat for large Cakes.
Heat increasing when cake is put in.
Heat stationary as cake rises and Browns slightly.
Heat decreasing as cake cracks and browns all over.
Heat cool as cake dries and settles down in pound.
BACHELOR CAKE (NO EGGS).
IN&REDIENTS.
li lbs. Flour.
6 ozs. Butter.
1 lb. Sugar.
i lb. Baisins (stoned).
1 lb. Currants.
i lb. Almonds.
2 ozs. Carraway Seeds.
IJ ozs. Orange Peel.
' 2 ozs. Citron Peel.
1 oz. Cinnamon.
1 oz. Allspice.
1 oz. Ginger.
2 teaspoonfuls Baking Soda.
1 teaspoonful Salt.
Buttermilk.
Mix dry ingredients together. Mix with buttermilk
(not too soft consistency). Beat 20 minutes. Bake 2i
hours.
LUNCH CAKE.
INGREDIENTS.
1 lb. Plour.
3 ozs. Lard.
IJ ozs. Butter.
4 ozs. Currants.
3 ozs. Baisins.
2 ozs. Peel.
6 ozs. Sugar.
i teaspoonful Ground Cloves.
1 teaspoonful Mixed Spice.
1 teaspoonful Ground
Cinnamon.
i teaspoonful Cream of
Tartar,
i teaspoonful Bi-carbonate
of Soda.
2 Eggs.
Pinch Salt.
Buttermilk to mix.
Prepare the fruit, stoning the raisins and chopping the
ped. Rub the fat into the flour. Mix all dry ingredients.
Beat the eggs well and mix to rather a soft paste. Bake
in a moderate oven for 2 hours, having it rather hotter
at first.
282 SOUSEHOLD COOKESY — BAKING.
FRUIT CAKE.
INGBBDIENTS.
1 lb. Flour. 1 heaped teaspoouful Baking
4 lb. Sugar. Powder.
i lb. Butter. 4 teaspoonful Essence of
8 ozs. Sultanas. Lemon or Almond.
8 ozs. Ouirants. 4 Eggs.
8 ozg. Peel. Milk to mix.
Pinch Salt.
Bub the butter into the fiour, add sugar and cleaned
fruit, also salt and baking powder. Beat the jeggs'well.
Add the essence and about 1 breakfast-cupful of milk.
Add this to the dry ingredients. Mix all to a soft paste.
Beat well. Turn into a greased and prepared tin and
bake in a moderate oven about 3i hours.
ST. GEORGE'S HALL CAKE.
INGREDIENTS.
i lb. Flour. 2 Eggs.
3 to 4 ozs. Butter. 1 teaspoonful Baking
3 ozs. Sugar. Powder.
3 ozs. Currants. Pinch Salt.
1 oz. Peel. Little Milk.
Rub the butter into the flour. Add the dry ingredients.
Gradually add the well-beaten eggs and milk. Beat well.
Turn into a prepared tin and bake in a moderate oven
for 1 to li hours.
L GINGERBREAD (GOOD).
INGREDIENTS.
i lb. Butter. 1 teaspoonful Ground Clovee.
§ lb. Treacle. 1 teaspoonful Baking Soda,
i lb. Sugar. i lb. Raisins.
1 lb. Flour. I lb. Almonds.
2 teaspoonfuls Cinnamon. J lb. Preserved Ginger.
2 teaspoonfuls Mixed Spice. 4 Eggs.
2 teaspoonfuls Ground
Ginger.
Melt the butter, treacle and' sugar. Mix the dry
ingredients, add prepared fruit, beat the eggs and mix
all together. Bake in a moderate oven for three hours.
BOUSEHOLD COOKEEY — BAKING. 283
2. GINGERBREAD (DAMP).
INGREDIENTS.
10 ozs. Flour. J teaspoonful Bi-carbonate
3 ozs. Almonds. of Soda.
i lb. Treacle. IJ teaspoonfuls Ground
6 ozs. Butter. Ginger.
6 ozs. Brown Sugar. IJ teaspoonfuls Cinnamon.
6 ozs. Sultanas. Warm Milk.
2 Eggs.
Cream the butter. Add the dry ingredients and treacle,
then the eggs well beaten, and a little milk if necessary.
Bake aJb^t two hours.
- 1
't 3. GINGERBREAD (SPONGY).
INGEEDIKNTS.
i lb. Flour. 4 teaspoonful Cinnamon.
2 ozs. Butter. J teaspoonful Soda.
2 ozs. Sugar. 1 Egg.
1 table-spoonful Treacle. Pinch. Salt.
2 table-spoonfuls Syrup. 3 table-spoonfuls Boiling
1 teaspoonful Ground Water.
Ginger.
Eub butter into flour. Mix dry ingredients. Whisk
egg. Boil treacle and ^ sjrrup. Add to egg, whisking
meanwhile. Pour among dry ingredients. Add hot
water. Pour into tins and bake in a quick oven.
WHITE CAKE (FOUNDATION CAKE).
INGREDIENTS.
1 lb. .Flour. 10 ozs. Sugar.
i lb. Butter. 1 small teaspoonful Baking
6 or 7 Eggs (according Powder,
to size). ' Flavouring (if liked).
Cream the butter and sugar, sift the flour, beat the eggs.
Add beaten eggs gradually, then the sifted flour mixed
with the baking powder. Lastly, add essence. Bake in
a moderate oven about two hours.
284 HOUSEHOLD COOKEBT — BAKING.
The above mixture can be made into a fruit cake —
sultana, cherry, peel, ginger, etc. — by adding 1 to li lbs.
of any fruit or mixture of fruit desired, e.g., glace cherries,
ginger, pineapple, almonds, currants, raisins, sultanas,
peel, etc. Fruit takes longer to bake.
MADEIRA CAKE.
INGREDIENTS.
White Cake Mixture. Little Grated Lemon Bind.
2 strips of Citron Peel. Pinch Salt.
Add grated lemon rind to cake mixture. Turn into a
prepared tin and bake in a moderate oven for about IJ
to 2 hours. When the cake is half-baked, place the slices
of peel on top.
DUNDEE CAKE.
INGREDIENTS.
6 ozs. Butter. 1 oz. Almonds.
5 ozs. Sugar. 4 Eggs.
8 ozs. FlouT. 3 ozs. Currants.
li ozs. Peel. 3 ozs. Raisins.
i teaspoonful Baking 3 ozs. Sultanas.
Powder.
Beat butter and sugar to a cream. Add eggs and
flour alternately, "then fruit and baking powder. Place
in a prepared cake tin. Bake in a hot oven for 10
minutes, then sprinkle blanched aimonds on top and cook
more slowly about li hours.
COCOANUT CAKE.
INGREDIENTS.
6 ozs. Flour. 1 small teaspoonful Baking
4 ozs. Butter. Powder.
4 ozs. Sugar. Pinch Salt.
3 Eggs. Flavouring,
li ozs. Cocoanut.
Beat butter and sugar till creamy. Beat up eggs, add,
and then add cocoanut, then gradually the sifted flour and
HOUSEHOLD COOKEHY — BAKING. 285
baking powder. Add flavouring. Mix lightly. Turn
into prepared tin and bake till firm to touch (1 hour).'
If liked, ice when cold with water icing and sprinkle with,
eocoannt.
RICE CAKE.
INGBEDIENTS.
i lb. Ground Biee. 4 Eggs,
i lb. Flour. Pinch Salt.
6 ozs. Sifted Sugar. Milk.
6 ozs. Butter. J teaspoonful Essence of
i teaspoonful Baking Lemon.
Powder.
Beat the butter and sugar to a cream. Beat the eggs
well and add alternately with the flour and ground rice
and baking powder. If not moist enough, add a little
milk. Last of all, add essence of lemon. Bake in a
moderate oven about 2J hours.
CHOCOLATE CAKE.
INGREDIENTS.
} breakfast-cupful Butter. | teaspoonful Cream of
li breakfast-cupfuls Sugar. Tartar.
} breakfast-cupful Milk. Whites of 5 Eggs.
2i breakfast-cupfuls Flour. 2 squares Baker's Chocolate,
i teaspoonful Baking Soda. grated.
Cream the butter, add sugar, gradually add milk and
flour mixed and sifted with soda and cream of tartar.
Beat whites of eggs and add to mixture ; then add chocolate
and beat thoroughly. Bake 45 minutes in a moderate
oven. When cake is just removed from tin and still
hot, cover bottom with marsh-mallows, split in half in
order that sticky side may come next to cake. Coat
all with chocolate water icing (see page 296).
286
HOUSEEOLD COOKMMY — BAKING.
RAISIN CAKE.
INGREDIENTS.
10 0Z8. Flour. i lb. Almonds.
i lb. Butter. 4 Eggs. .
jf lb. Sugar. Small teaspoonful Baking
i lb. Eaisins. Powder.
Beat the butter and sugar to a cream. Add the flour
and baking powder and beaten eggs. Add the fruit,
stoned and roughly chopped. Blanch and shred the
almonds and sprinkle them over the top. Bake the cake
in a moderate oven for about 2 hours.
SCOTCH POUND CAKE.
INGREDIENTS.
J lb. Butter.
J lb. Sugar.
10 ozs. Flour.
4 Eggs.
2 ozs. chopped' Peel.
3 ozs. Sultanas.
3 ozs. Currants.
Grated rind of 1 Lemon.-
Milk, if neeessftry.
Small teaspoonful Baking
Powder.
Cream the butter and sugar, add the flour alternately
with the well-beaten eggs, then the fruit which has been
prepared. Beat well, and, lastly, add the baking powder.
Bake in a moderate oven two hours. If the eggs are a
good size no milk is needed.
PLUM CAKE.
INGREDIENTS.
} lb. ^lour.
I lb. Sugar,
i lb. Butter.
8 Eggs,
i lb. Baisins.
J lb. Currants.
1 lb. Almonds, chopped or
shredded.
6 ozs. Orange and Lemon
Peel.
2 ozs. Citron Peel.
IJ teaspoonfuls Cinnamon,
li teaspoonfuls Ginger.
I teaspoonful Mixed Spice.
i teaspoonful Baking
Powder.
Cream the butter and sugar, add the spice, then flour
alternately with the well-beaten eggs. Next add the fruit.
HOUSEBOLD COOKEBY — BAKING. 287
which has been prepared. Beat well, and, lastly, add the
baking powder. Bake in a moderate oven from three to
four hours.
N.B. — Double quantity of currants may be used if liked.
SIMNEL CAKE.
INGREDIENTS.
t lb. Flour. i wine-glass Brandy,
i lb. Ourrants. i Nutmeg,
i lb. Mixed Peel. i teaspoonful Soda,
} lb. Blue Kaisins. diBsolved in 1 table-
i lb. Sultanas. spoonful Vinegar.
2 ozB. Almonds, Almond Paste.
} lb. Butter. Preserved Fruit.
J lb. Sugar. Eoyal Icing.
3 or 4 Eggs.
Prepare the cake in the usual way. Spread a layer
in a prepared cake tin. Place in a layer of almond
paste, then a layer of cake mixture. Bake four hours.
Decorate with almond paste, preserved fruits, and
royal icing.
SCOTCH CURRANT BUN.
INGREDIENTS.
For Lining — i lb. Sugar.
li breakfast-eupfula Flour. 1 oz. Jamaica Pepper.
J lb. Butter. J oz. Ground Ginger.
Cold Water. i oz. Ground Cinnamon.
i teaspoonful Baking J teaspoonful Black Pepper.
Powder. 1 small teaspoonful Cream of
Mixture — Tartar.
2 lbs. Blue Raisins. 1 small teaspoonful Baking
3 lbs. Currants. Soda.
i lb. Almonds, not blanched. 1 breakfast-cupful Milk.
} lb. Flour.
Rub the butter into the flour, add baking powder, mix
to a stiff paste with water, and roll out in a thin sheet.
Grease the inside of a cake tin and line it neatly with
the paste, reserving a piece the size of the tin for the
top of the bun.
288 HOUSEHOLD COOKEBT — BAKING.
Prepare the fruit, add to the flour, sugar, spices, baking
soda, cream of tartar, and sufficient milk to just moisten.
Mix all thoroughly together and put the mixture into the
lined tin. Make flat on the top, wet the edges round,
and put on the piece of paste reserved for the purpose.
Prick it all over -with a fork, brush with a little egg, and
put in a moderate oven from 3 to 4 hours.
BISCUITS.
Average Proportiona —
6 ozs. Flour. 3 ozs. Sugar.
4 ozs. Butter.
SHREWSBURY CAKES.
INGREDIENTS.
J lb. Butter. - 1 teaspoonful Oarraway
3 ozs. Sugar. Seeds, or i teaspoonful
1 small Egg. Ciimamon.
6 ozs Flour.
Cream the butter and sugar. Add the flour and the
seeds and sufficient beaten egg to mix stiffly. Let it
stand in a cool place. Roll out on a well-floured board
and cut in small biscuits. Place on a greased tin and
bake in a moderate oven till a pale brown.
LEMON BISCUITS.
INGREDIENTS.
6 OZS. Flour. 4 ozs. Butter.
3 ozs. Castor Sugar. 1 small Fgg.
Grated Lemon Bind.
Cream the butter and sugar. Add the flour, then egg
and rind. Lay aside for 1 hour. Roll out thinly and
cut into biscuits. Bake in a moderate oven. Sift
with sugar.
HOUSEHOLD COOKESY — BAKING. 289
GINGER BISCUITS.
INGBEDIBNTS.
i lb. Flour. i lb. Butter.
3 ozs. Sugar. | teaspoonful BaMng
Pmch Salt. Powder.
2 small teaspoonfuls Ginger. Little Milk, if required.
1 Egg. -
Beat the butter and sugar to & cream; mix in the
ginger, add a little of the flour, the egg well beaten,
the baking powder, remainder of the flour, salt, and mUk
if required. Turn on to a floured board ; work till smooth,
roll out thinly, cut into biscuits with a cutter, lay on a
greased tin. Bake for about 20 minutes in a cool oven.
IMPERIAL BISCUITS.
INGREDIENTS.
i lb. Flour. 1 teaapoonful Ground
i lb. Butter. Cumamon.
1 lb. Sugar. Jam and Water Icing (s«e
1 small Egg. page 295).
J teaspoonful Baking
Powder.
Cream the butter and sugar, add the flour, cinnamon
and baking powder, also egg by degrees. Work smoothly.
Set aside to become stiff. Roll out thinly and cut into
biscuits. Bake 15 to 20 minutes in a moderate oven.
Spread half the biscuits with jam, place the others on
top. Then put on one teaspoonful of water icing and
a small piece of cherry.
CHOCOLATE BISCUITS.
INGREDIENTS.
J lb. Butter. 6 ozs. Flour.
2 ozs. grated Chocolate. Walnut Mixture.
1 Egg. Walnuts and Angelica.
J lb. Sugar.
Cream the butter and sugar; add the beaten egg
gradually, and also flour and chocolate. When stiff
290 HOUSEHOLD COOKEBY — BAKING.
enough roll out on a floured board, rather thinly. Cut
into biscuits and prick. Bake in a moderate oven till
firm. Cool on a sieve. Spread one with walnut mixture
and place another on top. Coat with chocolate icing.
Decorate with angelica, walnuts, and crystallized violets.
Walnut rilling (see page 299).
Chocolate Water Icing (see page 296).
JUMBLE BISCUITS.
INGKEDIBNTS.
i. lb. riour. 1 Egg.
J lb. Sugar. 1 teaspoonful Baking
1 lb. Butter. Powder.
Cream butter and sugar, etc. Place in squirt. Force
on a greased tin. Bake in quick oven 10 minutes.
RICE BISCUITS.
INGREDIENTS.
4 ozs. each of Sugar, Butter, Ground Rice, and Flour.
1 Egg.
Make into a paste with one egg. Roll out and cut
in rounds. Bake in a moderate oven till a golden brown
and till crisp.
HUNTER'S NUTS.
INGBEDIENTS.
2 OZS. Flour. 1 oz. Brown Sugar.
2 ozs. Wheaten Meal. 2i ozs. Golden Syrup.
2 ozs. Oatmeal. Grated IiCmon Bind.
i teaspoonful Ground Ginger, i teaspoonful Bi-carbonate
i teaspoonful Allspice. of Soda.
li ozs. Butter.
Melt butter and syrup. Dissolve soda in warm water.
Mix all dry ingredients. Add butter, syrup, and soda.
Work into stiff dough. Knead till smooth. Divide into
ten. Roll into balls. Place good space apart on greased
HOUSEHOLD COOKEBY — BAKIN:G. 291
tin. Place half -blanched almond on top; bake in cool
-oven 20 minutes.
NAPOLEON CAKES.
INGREDIENTS.
i lb. Flour. 1 oz. Sweet Almonds.
3 ozs. Butter. 1 'oz. Sifted Sugar.
1 Yolk of Egg. Raspberry Jam.
Blanch, mince, and pound the almonds, or use ground
almonds. Rub the butter into the flour, add sugar and
almonds. Mix well. Moisten with enough yolk of egg
to make a stiff paste. Put aside one hour to firm. Then
roll out in two thin sheets. Bake a pale brown in a
moderate oven. Spread one with jam. Lay the other
on top. Cut into fingers while hot. Serve, as a sweet,
piled on lace paper in crystal dish. Dust with icing sugar.
MASERINES.
. INGREDIENTS.
i lb. Flour. i oz. Castor Sugar.
2 ozs. Butter. 1 Yolk of Egg.
1 oz. Ground Almonds.
Cream' butter and sugar, add flour, ground almonds and
mix to a stiff paste- with egg. * Eoll into a strip 4-5 ins.
wide and 8-10 ins. length. From width cut off on either
side, two strips | in. wide. Place each on top of big
strip either side — cut edge to cut edge. Half cook in
a hot oven; remove, spread with jam and place mixture
on top. Cook another 15-20 minutes and cut into fingers.
Mixture.
i lb. Granulated Sugar. 1 table-spoonful grated
2 ozs. roughly chopped Chocolate,
blanched Alm'onds. 1 White of Egg.
Whisk up white till stiff, then place all ingredients
into a pan, bring to the boil and use at once.
292 EOUSESOLD COOKEST — BAKING.
COBURG CAKES.
INGBEDIENTS.
5 ozs. riour. Small teas^ponful Cinnainon.
2J ozs. Sugar. 1 teaspooiLful Treacle.
2 ozs. Butter. . ] teaspoonful Syrup.
Grating Nutmeg. i teaspoonful
1 Egg. Bi'earbona^e of Soda.
Mix all dry ingredients. Heat butter, syrup and treacle.
Beat up egg and add a little milk. Mix to a fairly soft
consistency. Place i an almond in the bottom of each
greased patty tin, and pour in some of the mixture.
Bake 20-30 minutes in a moderate oven.
PARKINS.
INGREDIENTS.
i lb. Oatmeal. J teaspoonful Spice.
i lb. Flour. 4 teaspoonful Cmnamon.
2 ozs. Lard. I teaspoonful Ginger.
3 ozs. Syrup. Small teaspoonful
3 ozs. Sugar. Bi-carbonate of Soda,
i Egg. Tew Almonds.
Mix dry ingredients. Rub in lard. Add syrup and
egg. Mix to a fairly stifE dough. Place on a greased
tin in teaspoonfuls — placing well apart. Put J almond
on top of each biscuit. Bake in moderately hot oven
about 20 minutes.
FRUIT CAKES.
INGEEDIBNTS.
i lb. Eough Puff Pastry. 1 teaspoonful Spice.
J lb. Currants. 2 ozs. Sugar.
1 Apple. 1 oz. chopped Peel.
1 oz. melted Margarine.
Wash currants. Chop apple finely. Mix all ingredi-
ents. Roll 4 pastry into square. Place on mixture.
Lay other half of pastry on top. ' Mark, brush with egg.
Bake in a hot.oven. Cut in squares and dust with icing
sugar.
EOVSEEOLD COOKEMY — BAKING. 293
ALMOND MACAROONS.
Small tins lined with puff, flaky or ricli short pastry.
Place a small quantity of raspherry jam in each tin on
top of pastry and the following mixture on top : —
2 Whites of Eggs. 2 ozs. Ground Almonds.
2 ozs. Castor Sugar. Almond Essence.
Bake in a moderately hot oven, 20-30 minutes.
TANTALLON CAKES.
INGREDIENTS.
7 ozs. Flour. 2 ozs. Sugar.
4 ozs. Butter.
Prepare as for shortbread. Cut out with a star cutter.
Bake a pale colour in a hot oven.
BRANDY SNAPS.
INGREDIENTS.
1 lb. FlouT. i lb. Syrup,
i lb. Butter. J oz. Ginger.
J lb. Sugar. Juice of i Lemon.
Place all in a pan and just warm. Put on in tea-
spoonfuls on a well-greased tin, six inches apart. Bake
till a nice brown, allow to stand a second and roll up.
These may be stored in tins till required. When cool,
cream may be piped inside and the ends iiecorated with
crystallized violets and angelica.
MACAROONS.
INGBEDIENTS.
J lb. Ground Almonds. 6 small Whites of Eggs
1 oz. Bice Flour. (beat, leave overnight).
Bice Paper. 1 teaspoonful Vanilla
1 lb. Castor Sugar. Essence.
Few shredded Almonds.
Put the almonds, castor sugar and whites of eggs into
a basin, and cream them well together for ten minutes.
294 BOUSEHOLD COOKEB¥ — BAKING.
Add the rice flour and vanilla essence, then pour the
mixture into a bag with a half -inch plain pipe. Put this
out on to rice paper in rounds about the size of a penny,
decorate with shredded almonds, and bake in a moderate
oven for about 20 minutes.
ALMOND HORSESHOES.
INGBEDIENTS.
4 ozs. Grovmd Almonds. 4 ozs. Castor Sugar.
J oz. Bice Flour. 3 Tolks of Eggs.
1 oz. chopped Almonds. Eioe Paper.
Pound the ground almonds, sugar, rice flour, and yolks
of eggs in a mortar until thoroughly mixed; then shape
into narrow strips four inches in len^h, roll them in the
chopped almonds and bend into .the form of a crescent.
Put on to rice paper and bake in a moderate oven from
15 to 20 minutes.
ALMOND RING CAKES.
INGREDIENTS.
4 ozs. Flour. i of an Egg.
2 ozB. Butter. Almond Mixture (see
1 oz. Castor Sugar. page 295).
Bed Currant Jelly. Chopped Pistachio Nuts.
} teaspoonful Baking
Powder.
Cream the butter and sugar .together until they are
white, add the quarter of an egg, and gradually add the
flour and baking powder. Work until smooth, then roll
out and stamp into rounds with a fluted cutter. Put
the almond mixture in a bag with a rose forcer and
press some of the mixture round each . biscuit. Bake in
a quick oven for about 15 minutes. When cool, put half
teaspoonful of red currant jelly in the centre , of each
cake and sprinkle with chopped pistachio nuts.
HOUSEHOLD COOKEUY — BAKING. 295
Almond Mixture.
INGREDIENTS.
4 ozs. Ground Almonds. 2 ozs. Castor Sugar.
1) Whites of Eggs. 6 drops Batafia Essence.
Whisk the whites of eggs stiffly and mix with the other
ingredients.
COCOANUT PYRAMIDS.
INGREDIENTS.
i lb. Cocoanut. li ozs. Bice Flour.
4 ozs. Castor Sugar. 3 WMtea of Eggs.
J teaspoonful Vanilla Bice Paper.
Essence.
Whisk the whites of eggs to a very stiff froth, then
stir in lightly the riee flour, castor sugar, cocoanut, and
vanilla essence. Divide the mixture into small heaps
and put it on to rice paper; then bake in a slow oven
antU they are a light brown colour.
N.B. — Half the mixture may be coloured a pale pink.
ICINGS AND FILLINGS.
WATER ICING.
INGREDIENTS.
2 or 3 table-apoonfuls Boiling Water or Fruit Juice.
j lb. Sifted Icing Sugar.
Flavouring.
Mix all together.
N.B. — ^Different flavourings and colourings may be added
as desired, e.g., coffee essence. '
ORANGE WATER ICINa
INGBEDIENTS.
6 ozs. Icing Sugar. li table-spoonfuls Oraoga
Juice.
Sieve the sugar, add orange juice and mix well. Just
make warm and use.
296 HOUSEHOLD COOKEBY — BAKING.
CHOCOLATE WATER ICING.
INGHEDIENTS.
6 ozs. Icing Sugar. 1 teaspoonful Vanilla
3 ozs. grated Chocolate. ^Essence,
li table-spoonful Water.
Boil chocolate and water together, add sugar and
beat well.
BUTTER ICING (CHOCOLATE).
INGREDIENTS.
4 OZS. Fresh Butter. 6 ozs. sieved Icing Sugar.
4 ozs. gtated Chocolate.
Melt half the butter and add the chocolate to it. Cream
the other half and add it to the melted butter and chocolate
gradually. Mix well, then gradually add the sugar.
Beat well. Use when still soft.
N.B. — Coffee and other Butter Icings made as above
without requiring to melt any of the butter. Any
flavourings and colourings may be added.
ROYAL ICING.
INGREDIENTS.
i lb. sieved Icing Sugar. 2 Whites of Eggs.
Lemon Juice.
Add sugar gradually to slightly whisked eggs; then add
lemon juice. Beat well.
FONDANT COATING FOR CAKES.
Take some prepared fondant (see page 297). Place in a
pan, add some water or thin reducing syrup (IJ lbs. sugar
and one pint water brought to boiling point and used for
such ipurposes). Add enough liquid to moisten, place
over a slight heat and stir, do not beat, till liquid. Pour
over cake.
Fondant should only be blood heat when used, else it
goes sugary and hardens, so if still stifif add more liquid.
If beaten, it is full dt air-holes and not smooth.
HOUSEHOLD COOKEBY — BAKING. 297
FONDANT.
Full quantity —
INGEEDIENTS.
3 lbs. Sugar. 1 table-spoonful Glucose.
1 pint Water.
For smaller quantity —
INGBEDIENTS.
li lbs. Sugar. 1 dessert-spoonful Glucose.
J pint Water.
Put sugar and water in pan. Stir till dissolved — a
gentle heat — do not boil — then add glucose and preserver.
Stir till dissolved. Remove any scum. BoU briskly.
Place in thermometer, leaning against side of pan — do
not stir or shake pan. When thermometer registers
238 deg., lift out thermometer into pan of boiling water.
Allow syrup to ' settle — pour into a basin rinsed in cold
water. — Have it not deeper than 1 to IJ inches. When
the finger can bear to touch it, begin to stir with a wooden '
spoon till firm, then knead to a creamy mass. Place in
a jar and cover with waxed paper, then a thick towel,
and a plate on top. It will keep several months. Allow
to mellow at least one hour before use.
N.B. — Keep brushing sides of pan (when cooking) with
pastry brush, dipped in hot water.
TRANSPARENT ICING.
INGREDIENTS.
1 lb. Loaf Sugar. Juice of J Lemon.
i pint Water. '
Dissolve the sugar and water together in a stewpan.
Then boil them 'until 229 degrees is registered on the
saecharometer. While boiling, the sugar must be well
skimmed and the sides of the pan brushed down with a
little clean water. When the sugar has reached 229
degrees, pour it into a clean basin, add the lemon juice.
298 BOUSEBOLD COOKERY — BAKING.
and beat with a wooden spoon until it is thick and white;
it is then ready to pour over the cake.
N.B. — This icing is useful to form a last coat on a cake
that has been iced with royal icing.
ALMOND ICING OR PASTE.
INGREDIENTS.
i lb. Ground Almonds. Few drops of Almond
i lb. Icing Sugar. Essence.
1 table-spoonful Orange 2 whole Eggs, or
Flower Water. 2 Whites, or
2 Tolks.
Mix almonds and sugar well, add almond essence, orange
flower water, and, lastly, beaten «ggs. Knead well.
N.B. — Equal quantities of almonds, icing sugar, and
castor sugar may be used if liked.
MOUNTAIN OR FEATHER ICING.
INGREDIENTS.
1 lb. Loaf Sugar. 1 gill Water.
2 Whites of Eggs.
Whisk slightly the whites of egg^. Dissolve the sugar
in the water and then boil together until 240 degrees is
registered on the saccharometer ; pour this syrup on to
the whites of eggs and whisk until the mixture begins to
thicken, then pour the icing over the cake.
N.B. — This icing may be coloured if j)referred.
CONFECTIONERS' CUSTARD^
INGREDIENTS.
i pint Milk. 1 oz. Castor Sugar.
2 Yolks of Eggs. i teaspoonful Vanilla
} oz. Cornflour. Essence.
Mix the cornflour and milk to a smooth paste, stir it
over the fire until it boUs, then let it simmer for ten
HOUSEHOLD COOKERY — BAKING. 299
minutes. Add the yolks of eggs, sugar, and vanilla,
and stir over the fire until the custard has thickened; it
should not be allowed to boil. When eool, the custard
is ready for use, and may be used instead of whipped
cream for filling eclairs, etc.
ALMOND FILLING.
INGREDIENTS.
3 table-spoonfuls Ground Almonds.
3 table-spoonfuls Apricot Jam.
1 teaspoonful Maraschino.
Bub the jam through a hair sieve. Mix all well
together and use as required.
N.B. — The addition of two table-spoonfuls of whipped
cream is an improvement, but, if put in, the filling must
be used at- once.
ORANGE FILLING.
INGREDIENTS.
Bind of 1 Orange. 2 ozs. Cornflour.
Juice of 2 Oranges. 2 Yolks.
2 table-spoonfuls Lemon 2 ozs. Sugar.
Juice. 1 oz. Fresh Butter.
Enough Water to make
Juice equal to i pint.
Boil all, add eggs and butter last. Cool and use.
WALNUT FILLING.
INGREDIENTS.
3 table-spoonfuls Ground Almonds.
1 teaspoonful Vanilla Essence.
1 table-spoonful chopped Walnuts.
3 table-spoonfuls Apricot Jam.
Bub the jam through a hair sieve. Mix all together
and use as required.
300 HOUSEHOLD C00KES7 — BAKING.
CREAM SUBSTITUTE,
INGREDIENTS.
1 teacupful Milk. 1 large teaspoonful Sugar.
1 dessert-spoonful Cornflour. Pinch Salt.
1 oz. Butter. Flavouring.
Make the cornflour and milk into a sauce, and allow to
become cool. Beat butter and sugar to a cream, add
cornflour to it a little at a time. Beat thoroughly till
creamy and smooth, add flavouring and use as required.
HOUSEHOLD COOKERY — PASTBT. 301
PASTRY,
SUET CRUST.
INGREDIENTS.
8 ozs. Flour. 1 teaspoonful Baking
3 to 4 ozs. Suet. Powder.
J teaspoonful Salt. About 1 gill Water.
Remove skin from suet, shred and chop finely, using
some of the measured flour if necessary. Mix all the
dry ingredients. Rub suet into flour with fingers. Mix
with cold water to an elastic consistency. Turn on to a
floured board, roll once and use as required. May be
boiled, steamed or baked.
SHORT CRUST.
INGREDIENTS.
8 ozs. Flour. J teaspoonful Salt.
4 ozs. Shortening (margarine, Cold Water to moisten
lard, or dripping). (about i gill).
Cut the shortening into the flour, then rub till like fine
breadcrumbs; add all dry ingredients, mix well.— Mix
very stiffly with cold water, work slightly till smooth.
Roll out once and use as required. Bake in a hot oven.
N.B, — For sweet dishes the above pastry should have
one table-spoonful sifted sugar added to the flour.
If a smaller proportion of shortening be used, J tea-
spoonful of baking powder should be added to 8 ozs.
of flour.
ROUGH PUFF PASTRY.
INGREDIENTS.
8 ozs. Flour. About 1 gill Cold Water.
5-6 ozs. Shortening. About 1 teaspoonful
i teaspoonful Salt. _ Lemon Juice.
Mix the dry ingredients; cut shortening into 4 pieces
and put into flour; make well in centre of flour. Add
302 HOUSEHOLD COOKEB¥ — FASTBT.
lemon juice to cold water and mix to an elastic consistency.
Turn on to a floured board, work a little, roll out in a
long strip, flour lightly, fold in three, roll out again,
again flour and fold, roll out a third time, and if necessary,
a fourth. Use for sweet and savoury, dishes; bake in
a hot oven.
POTATO PASTRY (1).
INGBEDIEKTS.
i lb. Potatoes. 1 teaspoonful Baking
i lb. Flour. Powder.
3 ozs. MaTgarine or Butter.
Rub the shortening into the flour. Add the baking
powder and mix in the sieved potatoes, and enough cold
water to make a stiff dough. Roll out- and use as short
pastry.
POTATO PASTRY (2).
INGREDIENTS.
3 OZS. Dripping. 1 teaspoonful Baking
4 ozB. mashed Potatoes. Powder.
3 ozs. Flour. Salt.
2 ozs. Eice Flour.
Cream butter. Add potato, then rice flour and salt.
Then flour and baking powder. (No water.)
RICH SHORT CRUST.
INGEEDIENTS.
i lb. Flour. Little Lemon Juice
5 ozs. Butter. (J teaspoonful).
1 Yolk of Egg. 1 table-spoonful Castor Sugar
Pinch Salt. (if for sweet dishes).
Cold Water.
Rub the butter mto the flour, add sugar and salt. Add
little water, about | gUl, to the yolk, then mix all to a
stiff paste. Use as required for sweet or savoury dishes.
Bake in a hot oven.
E0U8EB0LD C00KES7 — PASTMY. 303
SPICED SHORT CRUST.
INGREDIENTS.
i lb. Flour. 1 table-spoonful Castor Sugar.
i lb. Butter. 1 teaspoonful Ciimamon.
1 Egg. Little cold Water.
Mix as above. If to line deep tins, the whole egg
should be used, as it makes the pastry bind better, but
is less short and crisp. This is used chiefly for spiced
apple tart.
FLAKY PASTRY.
INGEEDIENTS.
i lb. riour. Cold Water (about 1 gill).
Finch of Salt. i teaspoonful Lemon Juice.
6 0Z9. Lard and Butter
(mixed).
Mix the lard and butter together. Divide into four.
Rub one part into the flour, to which pinch of salt is
added. Add lemon to the water and mix to an elastic
dough. Turn out on to a board and work lightly. Roll
out, place one part of the butter and lard on in little
pats. Flour, fold and roll out again. Proceed similarly
with the rest of the shortening. Set pastry aside for
half an hour in a cool place. Roll out twice more, in
all giving five rollings. Use as required.
PUFF PASTRY.
INGREDIENTS.
i lb. Flour. Pinch Salt.
i lb. Butter. Water to mix.
i teaspoonful Lemon Juice.
Press the butter lightly in the comer of a fioured cloth.
Rub a small piece of the butter into the flour. Add salt.
Mix water and lemon juice. Mix with flour to an elastic
consistency. Work lightly till smooth. Roll out in a
square. Then put the square pat of butter in the centre
of the paste and fold over. Press lightly with the roller
and roll out in a long strip, always keeping the open ends
to and from one. Flour, fold in three, and roll out again.
304 SOUSEEOLD COOKEBY — FASTBY .
Roll out once more, and set aside in cool place half an
hour; then roll out twice more, and set aside again; then
roll out twice more and use. Puff pastry should be rolled
seven times.
HOT WATER CRUST
OR RAISED PIE CRUST.
INGEEDIENTS.
i lb. Flour. 1 gill Milk.
i lb. Lard. f tea^poonful Salt.
Add salt to flour. Boil milk and lard, stir into the
flour, knead well till smooth, allow to stand ten minutes.
Keep warm and use for raised pork pies, game pies, or
raised fruit pies.
CHOUX PASTRY.
INGEEDIENTS..
2i ozs. Sifted Flour. J pint Water.
2 small Eggs. Vanilla Essence.
1 oz. Butter. Pinch Salt.
Boil the water and butter in a pan; sift the flour on
to paper and add to boiling liquid, beat well till smooth,
and cook very well. Allow to cool slightly. Add the
beaten eggs gradually. Beat well, then add some vanilla
essence; use as required.
NOUILLE PASTRY.
INGREDIENTS.
i lb. Flour. J teaspoonful Salt.
1 oz. Butter. About 3 Eggs.
Rub the fat into flour, add salt, mix with the eggs.
Roll out very thinly, cut into strips about two inches
broad, and cut these again into shreds of desired thickness.
Let nouilles dry on a pastry tray. They may be cut
into various shapes. Nouilles are often used as a garnish
for soups. Boil in salted water for about 15 minutes,
and add them to the soup. They may also be used for
any similar purpose that macaroni is used for.
EOUSEBOLD COOKEBY — BOTTLING, Etc. 305
Bottling, Pickling and
Preserving.
TABLE FOR BOTTLING FRUITS
AND VEGETABLES.
Fruit.
Strength of
Syrup in lbs.
Sugar per
1 Gallon
Water.
Temperature.
'Eetainvng
Time.
Raspberries
6
In 14 hrs. raise to 165°F.
10 miTiutes.
Currants
6
„ 14 „ 180°r.
15 minutes.
Cherries
4 — 6
„.14 „ 180°F.
30 minutes.
Plums
4—6
„ 14 „ 165°F.
10-20 mins.
Damsons
4 — 5
„ 14 „ 165°F.
10 minutes.
Peaches
4 — 5
„ 14 „ 180°F.
20 minutes.
Gooseberries
4
„ 14 „ 165°F.
10 minutes.
Greengages
4
„ 14 „ 165°F.
15 minutes.
Brambles
4
„ 14 „ leo-F.
15 minutes.
Apricots
4
„ u „ les-F.
■10 minutes.
Pears
4
„ 14 „ 180°F.
20 minutes.
Apples-
4
„ 14 „ 165°F.
10 minutes.
Rhubarb
4
„ 14 „ 165°F.
10 minutes.
Tomatoes
—
„ 1 „ igcF.
30 minutes.
Vegetables.
Brine.
. Temperature.
Betavm/ng
Time.
All Kinds
1 gallon
Water.
24 ozs. Salt.
5 ozs. Lemon
Juice.
212°F. as quickly as
possible.
14 hours.
306 HOUSEHOLD COOKEBT — BOTTLING, Etc.
RULES TO ACCOMPLISH SUCCESSFULLY.
1. Fruit or vegetables must* be perfectly sound and of
good quality.
2. Both should be freshly gathered; fruit must be free
from bruises and not over-ripe.
3. Have fruit of uniform, size and ripeness.
4. Handle little anf lightly and prepare in the usual
way, according to kind.
5. Bottles must be scrupulously clean.
6. Bottles and lids must be perfect — not chipped nor
cracked in any way.
7. Rubbers should be new — ^good soft rubber rings must
always be used.
8. The " False Bottom " must be put in the pan before
the bottles are put in — to prevent cracking.
9. The bottles must not touch one another.
10. When using screw-band bottles, the screw cap must
be given a i turn back before the bottles are placed in
sterilizer.
11. Only fruit 6r vegetables requiring the same degree
of heat can be sterilized at one time — and correct times and
temperatures must be strictly kept.
12. The bottles should be removed one at a time from
the sterilizer, and screwed down tightly at once.
13. They must be cooled slowly, and left undisturbed
and free from draughts until quite cold.
14. When tested, store in a cool, dry, dark place.
EOUSEEOLD COOEEBY — BOTTLING, Etc. 307
First Method.
SYRUP PLUS FRUIT.
Recipe for Syrup.
INGREDIEaraS.
i Ib.-i lb. Oane Sugar. 1 pint Water.
Dissolve slowly. Boil 5 minutes, leave till nearly cold.
Filter till clear through muslin and use as required.
INGREDIENTS.
1 lb. Plums. 1 pint Syrup.
Wipe the plums carefully, pack very tightly, without
bruising, and well fill the bottles. Fill to overflowing with
syrup and screw on lids. Place in the sterilizer having
'the bottles entirely covered with water. If the bottles
are not submerged, the sterilizer must have a very tight-
fitting lid. Sterilize for the time and at the temperature
given in the table. Remove and tighten the lids. When
cold, test, and store in a cool, dry, dark, place.
Second Method.
WATER AND OIL PLUS FRUIT.
INGREDIENTS.
1 lb. Grooseberries. Was or Mutton Fat.
Boiling Water to cover.
Prepare fruit and heat slightly, place in jars, pour
boiling water over. Seal with fat. Fix on lid. Store.
Third Method.
SUGAR AND FRUIT.
PROPORTIONS.
1 lb. Sugar. 1 lb. Fruit.
INGREDIENTS.
Raspberries. Sugar.
Prepare the raspberries. Place a layer of sugar first
in the jar, then a layer of fruit, and so on till full,
finishing up with a layer of sugar, place on the lid, Place
308 BeuSBHOLD COOE^EBY ^ BOTTLING, Etc.
in a gentle heat either in a moderately hqt oven or in a
pan of water till the sugar is dissolved. Then store.
The fruit may be stored without any heating, as the
sugar acts as a germicide.
N.B. — Any of the above methods may be used for any
kind of fruit.
BOTTLING VEGETABLES.
BOTTLED PEAS.
INGREDIENTS.
/ 2 OZS. Salt.
Green Peas. Lemon Brine, j * °^^; f^^^ax^ j^^^
1 1 gallon Water.
Wash pods very thoroughly in cold water or a very weak
solution of Potassium Permanganate. Shell the
peas and blanch in boiling water from J-2
minutes, depending on size of peas. Dip in
cold water for 1 minute. Pack loosely into jars to
within i inch from top and completely cover with brine.
Place in sterilizer and bring to 212° F. as quickly as
possifile. Retain this temperature for IJ hours. If
necessary, fill up with boiling brine and re-sterilize for
20 minutes. Cool, test and store.
N.B. — It is understood that the bottles must either be
completely submerged or that the sterilizer has a tight-
fitting lid.
French Beans.; — Method as fo? Peas. Brine prepared
minus sugar.
BOTTLED TOMATOES.
INGREDIENTS.
2 lbs. Tomatoes. 1 teaspoonful Sugar.
1 t«asi>oonful Salt.
Wash the tomatoes. Blanch in boiling water from
J-1 minute, cold dip and peel them. Cut up if necessary
SOUSEHOLD COOKEET — BOTTLING, Etc. 309
and pack tightly into jars. Sprinkle salt and sugar
mixture between each layer. Sterilize according to table.
BOTTLED SALMON.
Cook in usual way in boiling water to which has been
added salt, peppercorns, and if liked piece of onion.
When cooked take off skins, press tightly into jars.
Strain the water in which it was cooked and pour it over
the salmon. Sterilize for 30 minutes at 212° F.
PICKLED SPICED BEEF (WET).
INGREDIENTS.
i pint Treacle. i oz. Allspice.
1 pint Strong Old AJe. 1 oi. Saltpetre.
J oz. Coriander Seeds. J lb. Salt.
i oz. Whole Black Pepper. 1 chopped Onion.
Boil all together, pour boiling over meat. Turn every
day, and leave in pickle as desired.
PICKLED SPICED BEEF (DRY).
Take a piece of thin flank of beef. Remove skin and
bone. Then take : —
2i ozs. Common Salt. 1 teaspoonful Black Peppei:.
3 ozs. Bay Salt. 1 teaspoonful Ground Ginger.
3 ozs. Saltpetre. 6 Grated Shallots.
IJ lbs. Moist Sugar. i Nutmeg (grated).
1 saltspoonful Ground Cloves. 12 Bay Leaves.
1 teaspoonful Ground Mace. 1 dessert-spoonful Thyme.
Pound all except meat till very fine, then rub through
hair sieve, mix with a little carmine to colour. Rub
meat with it for 10 minutes each day for 8 days to 10
days; let lie in pickle, turning it each day. When ready
to cook, rinse it and roll up in form of galantine, bind
lightly round with tape and roll in buttered muslin and
braise. Press it well in the liquor till cold. Glaze and
decorate with aspic jelly, butter or Italian paste.
310 HOUSEHOLD COOKERY — BOTTLING, mc.
PICKLE FOR TONGUE (WET).
INGREDIENTS.
I lb. Salt. J lb. Coarse Brown Sugar.
J oz. Saltpetre.
Put all in jug and pour over 1 pint boiling water, stir
well. It is ready when cold. The meat must first be
rubbed with a little salt.
PICKLE FOR TONGUE (DRY).
INGREDIENTS.
1 OZ. Saltpetre. 4 ozs. Sugar.
6 ozs. Salt.
Rub well with saltpetre, then salt and leave, rubbing
every day and turning every day for nine days. At
half-time rub with sugar.
CURING OF HAMS AND FLITCHES.
Rub with common salt for 10 minutes every day for a
week, let lie so that brine will run off. Then rub off
salt and put in. trough or tub and rub into each ham or
flitch 1 lb. of saltpetre that has been pounded, warmed
and dissolved. The day after rub in 3 or 4 lbs. of common
salt. Let lie a week, during this time rub daily. Do
this for one month, then wipe over with clean dry cloth
and hang in dry place till required, or smoke. Best not
to use for six months at least.
PICKLED VEGETABLES.
The general method is to wash the vegetables thoroughly
and then soak them in brine (1 lb. salt : 1 gallon water)
for 48 hours. Re-wash them well and pack into jars.
Then completely cover with spiced vinegar (which keeps
better and has a fuller flavour than ordinary vinegar)
and seal securely with mutton fat or wax.
HOUSEHOLD COOKEBY — BOTTLING, Etc. 311
Cold vinegar is used for vegetables requiring a crisp
finish, e.g., onions, cabbage, etc. Hot vinegar is preferable
for the softer type, e.g., walnuts.
SPICED VINEGAR.
INGREDIENTS.
1 quart Vinegar (Malt or J oz. whole Allspice.
White or mixture of both). } oz. Cloves (stalks only),
i oz. Cinnamon Stick. J oz. whole Mace.
Add the spices (tied in muslin) to the vinegar. Put all
into a pan with a tight-fitting lid and bring to the boil.
Remove from heat, and infuse for 2 hours. Then lift
out the spice bag and use the vinegar as required.
PICKLED BEETROOT.
Slice cold cooked beetroot into rounds i inch thick.
Pack into bottles, cover with cold spiced vinegar. Seal
securely and do not use for at least one week.
PICKLED ONIONS.
Select small white round onions. Place with their skins
on in brine (1 lb. salt : 1 gallon water). Leave for 12
hours. Peel and place in a fresh brine of the same
strength for 24-36 hours. Remove from brine. Wash
thoroughly in cold water and drain well. Pack into jars,
cover with cold spiced vinegar. Seal and store for 3-i
months before using.
PICKLED MUSHROOMS.
Rub button mushrooms with flannel and salt to clean
them, well wash and dry, then put them in a stewpan
and sprinkle with a little salt, add a blade or two of mace
312 SOVSEEOLD COOKEBY — BOTTLING, Etc.
and a little pepper. Cook them at a slow heat till
liquor comes, and shake them well and continue cooking
till it is all absorhed. Just cover with vinegar, give one
boil up, then put in glass jars; cover when cold.
PICKLED WALNUTS.
Gather the walnuts while a pin can pierce them easily.
Put them in brine (1 lb. Salt : 1 gallon Water) let
them soak for six days, then change the brine and
let them soak fourteen days longer. Then put in
brine a third time and keep till wanted, then drain them.
Spread them on dishes, expose to the air till they become
black; theyjivill do so in about a day. For every quart
of vinegar take 2 ozs. peppercorns, 3 blades mace, 2 ozs.
of bruised ginger and 1 scraped horse-radish, 3 ozs.
mustard seed, 2. cloves of garlic, boil them all up together
for five minutes. Put walnuts in jars, pour vinegar over
them. When cold, cover closely, put away for a month
or longer, laying the jars on their sides.
PICKLED RED CABBAGE.
Use cabbage freshly-gathered after frost, remove dry,
tough, outside leaves. Divide into five or six pieces and
shred finely, then place in layers on flat di^es or trays
and sprinkle with salt, allowing 6 ozs. to each 1 lb. of
cabbage. Leave for two days, turning frequently, then
drain on hair sieves. Take some clean jars, put in layer
of cabbage, about three inches, sprinkle with black and
white peppercorns, and some crushed root ginger, continue
tiQ full. Bring some vinegar to the boil, let cool. Cover
cabbage entirely with vinegar, and, if necessary, add a
little carmine to improve colour. Cover with bladder and
store in a dry, cool place. White cabbage excellent also.
BOUSEEOLD COOKEST — BOTTLING, Etc. 313
SWEET PICKLES.
INGREDIENTS.
4 eups Vinegar. Water Melon Binds, "j
4 eups Brown Sugar. Apples. I 7 lbs.
2 table-spoonfuls Whole Eipe Cucumber j Fruit.
Cloves. (seeded). J
Allspice. Cinnamon.
Prepare fruit, and cook in the spiced sweetened vinegar
until tender. Drain the liquid from the fruit, and pack
fruit neatly into jars. Boil the vinegar syrup until slightly
thick and' fill up each jar with enough to cover the fruit.
Seal at once with mutton fat. Cover when cold and
store in a cool dry place for some months before using.
CHUTNEY.
INGREDIENTS.
i lb. Bruised Ginger. J lb. Seedless Eaisins.
2J ozs. Garlic. 1 lb. Sultanas.
1 oz. Mustard Seeds. IJ quarts Malt Vinegar.
1 oz. Pounded Chillies. 2 dozen Apples or more.
2 lbs. Sugar. 6 sliced Figs.
J lb. Salt. 1 oz, Citron (cut fine).
1 lb. Onions. Id. Horse Badish.
Chop garlic and onions and raisins like mince. Chop
all together. Boil slowly for 40 minutes. Stir
occasionally. Bottle and cork well.
TOMATO CHUTNEY (1).
t
INGREDIENTS.
1 peck Green Tomatoes. 1 lb. Whole Mustard.
6 large Onions. 2 table-spoonfuls Cinnamon.
1 cup Salt. 2 table-spoonfuls AUspiee.
8 cups Water. 2 table-spoonfuls Cloves.
4 cups Vinegar. 2 table-spoonfuls Ginger.
2 lbs. Brown Sugar. 1 teaspoonful Cayenne.
Slice onions and tomatoes. Sprinkle with salt, stand
overnight. Drain; put in porcelain kettle with water
314 HOUSEHOLD COOKEBY — BOTTLING, Etc.
and vinegar. Boil 15 minutes; drain. Cover with
vinegar, add other ingredients, boil ISr minutes more (if
liked, put dark spices in bag).
TOMATO CHUTNEY (2).
INGREDIENTS.
2 lbs. Tomatoes (skinned). 4 ozs. Mustard Seed (tied in
1 lb. Granulated Sugar. muslin).
1 lb. Raisins. 4 Chillies (tied in muslin
1 lb. Sultanas. if liked).
i lb. Salt. 6 Sdur Apples.
2 ozs. Garlic. 2 quarts White Vinegar.
2 ozs. Shallots.
Chop all ingredients finely, place all in a pan and cook
till pulpy. Store in jars and cover.
JEU CHUTNEY.
INGREDIENTS.
2 lbs. Green Apples. 2 ozs. Garlic or Onion.
1 lb. Dates. 4 Chillies.
i lb. moist Sugar. 2 ozs. Salt.
} lb. Preserved Ginger. 1 quart Vinegar.
Chop apple roughly and cook in vinegar till soft. Add
other ingredients and boil till soft and pulpy. Store in
jars and cover.
JAMS AND JELLIES.
RULES.
1. Preserve the fruit as soon as possible after gathering.
2. Fruit must be dry and in good condition.
3. Use pure cane sugar as it keeps better.
4. Use a strong pan — ^to prevent burning — and have it
large enough to allow the jam boil up ^well. When
necessary ^tir with a wooden spoon.
5. Allow the fruit to simmer quietly before the sugar
is added. Long boiling with sugar spoils the colour.^
EOVSEEOLD COOKEBY — BOTTLING, Etc. 315
6. To get a well set jam or jelly, pectin, acid and
sugar must be present in correct proportions.
7. Do not add the sugar until the fruit is well cooked
and broken down. After adding the sugar, dissolve com-
pletely, then boil the jam very rapidly until the setting
point is reached.
8. To test for " setting point " apply the Flake Test or
put a little on a plate — on cooling, if a skin forms, the
jam is ready. If not, continue boiling and re-test.
9. Have the jars thoroughly clean, dry and warm.
10. Allow jam to cool slightly and stir up gently before
filling into jars. This prevents fruit rising to the top
of the jars.
11. Do not allow jelly to cool before dishing. Skim
it carefully and pour into jars as quickly as possible.
12. Immediately the jars are filled, place a wax circle
on top of each.
13. When quite cool, tie down with parchment square
or jam pot cover.
14. Store in a cool, dark cupboard.
TO TEST FOR PECTIN.
The proportion of sugar to add to fruit juice depends
on the quantity of pectin present. To make the test
for pectin take 1 teaspoonfnl cold fruit extract and mix
it up with 3 teaspoonfuls methylated spirits. The pectin
in the juice is thrown out of solution by the spirit and
forms a jelly-like clot. The stiff er the clot, the greater
is the proportion of sugar allowed.
If the clot does not hold together in one lump — the
extract requires concentration by further rapid boiling, and
the test, for pectin remade.
316 KOUSEBOLD C'OOKEBT — BOTTLING, Etc.
If no clot forms there is insufBeient pectin present and
the deficiency must be made up by the addition of apple
pectin or some fruit juice known to be rich in pectin.
THICK MARMALADE.
Wash the bitter oranges. Cut into four, and then cut
in very thin slices. Remove the pips- and soak in some
of the measured water. To each pound of orange add
3 pints water. Let it stand all night. Place in pan
with liquid strained from pips, then boil all till the rind
is quite tender, probably 1 hour. Lay away again for
24 hours. Next measure the pulp, and allow IJ lbs.
sugar to each 1 pint of pulp. Boil till some jellies on
a plate. If liked, a few lemons can be added. Half -stone
of oranges makes 52 lbs. marmalade. Grape fruit may
be made same as above.
CLEAR MARMALADE.
INGREDIENTS.
8 lbs. Bitter Oranges. 3 Lemons.
9 lbs. Preserving Sugar. Cold Water.
Wipe and pare the fruit very thinly in ribbons; cut
the ribbons across into very thin chips with a pair of
scissors. Remove all the white pith from the fruit ; divide
the fruit into pieces, removing the pips. Soak them in
water to cover overnight, strain and add before finally
finishing. Put fruit in jelly-pan and cover with cold
water; add the chips tied in muslin; boil for two hours,
skimming carefully and stirring frequently. Take out
chips, pour the pulp and liquid through a sieve, and allow
to drip all night; Weigh the liquid and chips, put into
a jelly-pan with rather more than their weight of sugar
(the weight of the chips and juice should be about the
original weight of the fruit). Boil for ten minutes, or
BOUSEEOLD COOKEBT — BOTTLING, Etc. 317
till ■ a little sets, skimming if necessary. Put into jars
and cover with gummed paper.
GRAPE FRUIT MARMALADE.
INGREDIENTS.
1 Grape Fruit. 3 pints Water.
1 Lemon. Juice of 1 Orange.
Wash the grape fruit and the lemons. Slice thinly.
Pare off yellow grape fruit rind. Cut skin in four pieces
to do this. Remove pith and shred rind. Put white
pith and slices of lemon into muslin. Cut up grape fruit
and remove pips. Put all in a basin, add water and
orange juice. Leave overnight. Next day, simmer until
thick and pulpy. Take a pectin test, add sugar and boil
as rapidly as possible until it sets.
If good clot allow 1 lb. sugar to 1 pint pulp.
If poor clot allow i lb. sugar to 1 pint pulp.
BLACK CURRANT JAM.
INGEEDIENTS.
3 lbs. Currants (topped 3 pints Water,
and tailed). 6 lbs. Cane Sugar.
Wash fruit well. Put in pan with water and bring
to the boU. Simmer till skins are soft (10 minutes).
Add sugar, stir till dissolved. Boil quickly to setting
point ("about 20 minutes). Skim. Allow to cool slightly.
Pour into jars.
DRIED APRICOT JAM.
INGREDIENTS.
1 lb. Dried Apricata. 2 pints Water.
3 lbs. Sugar.
Wash, cut up and soak apricots for two days. Simmer
gently until the skins are tender. Stir to prevent burnipg.
Add sugar, stir till dissolved. Then boil quickly till
318 HOUSEHOLD COOKEET — BOTTLING, Etc.
setting point is reached. Allow to cool slightly. Stir,
and pour into prepared jars. Cover with waxed tissue.
When quite cold, tie down, labef and store.
PLUM OR DAMSON JAM.
INGREDIKNTS.
4 lbs. Plums or Damsons. 5 lbs. Sugar.
If pints Water.
Wash the fruit. Weigh it and put in the pan with the
water. Simmer gently until it is well broken down. Stir
to prevent burning. Add the sugar. Stir till dissolved.
Then boil quickly till setting point is reached. Allow
to eool slightly. Stir gently and pour into prepared jars.
Cover with waxed tissue. When quite cold, tie down,
label and store.
GOOSEBERRY JAM.
INGEEDIBNTS.
4 lbs. Gooseberries. 5 lbs. Sugar.
11 pints Water.
Make as for Plum or Damson Jam.
STRAWBERRY JAM.
INGREDIENTS.
7 lbs. Plugged Strawberries. SJ lbs. Sugar.
IJ pints Gooseberry Juice.
Put strawberries and sugar into pan and simmer until
all the sugar is dissolved. 'Add fruit juice and boil
quickly until the jam "flakes" when tested or until a
little sets on a plate. Skim, allow to cool slightly, then
stir gently and fill into jars.
EOUSEHOLD COOKESY — BOTTLING, Etc. 319
RASPBERRY JAM OR LOGANBERRY JAM.
INGREDIENTS.
6 lbs. Fruit. 6i lbs. Sugar.
Prepare fruit and place in preserving pan. Simmer
gently until well broken down. Frequent stirring is
necessary to prevent burning. Add sugar, stir till
dissolved and boil till setting point is reached. Skim
carefuUy. Allow to cool slightly. Stir gently and fill
into jars.
RHUBARB JAM.
INGREDIENTS.
7 lbs. Rhubarb. 3 to 4 Lemons.
Wipe the rhubarb, and cut into 14 inch lengths. Cut
the lemon in very thin slices. Weigh the fruit, and
place over it an equal quantity of sugar; let it stand
24 hours. Then boil 25 to 30 minutes.
N.B. — 1 lb. Figs, wiped and cut up small, can be
substituted for the lemons.
RHUBARB AND GINGER.
INGREDIENTS.
7 lbs. Ehubarb. 2 lbs. Crystallized Ginger.
7 lbs. Sugar.
Wash and cut up rhubarb, and place in an earthenware
crock with sugar in layers for 36 hours. Pour off juice
into a preserving pan, add ginger, boil 15 minutes. Then
add rhubarb and boil 15 minutes longer. Pot, cover,
and label.
VEGETABLE MARROW JAM (PULPED).
Take some nice fresh young vegetable marrows, peel
and remove the seeds, and cut them into quarters, then
put into a stewpan with sufiftcient cold water to cover,
320
EOUSEEOLD COOKEBY — BOTTLING, Etc.
and just bring to the boil; then strain and rinse them
in cold water, and put on again in boiling water and
allow to cook for 15 minutes. Strain and press till dry,
and press them through a coarse sieve. Take some sour
apples, peel, slice, and boil them, and allow for each pound
of apples the strained juice of 1 lemon, and boil to a pulp.
Then weigh the marrow pulp, and allow a i lb. of
apples to each pound, 1 lb. loaf sugar, and the finely-
chopped peel of 1 lemon and 4 cloves, (tied in muslin and
taken out when jam is coolsed). Put the jam into a
clean stewpan and boil half an hour, then add a few drops
carmine to unprove the colour. Pour into jars and cover
when cold.
VEGETABLE MARROW JAM (WHOLE).
INGREDIENTS.
4 lbs. Marrow.
4 lbs. Sugar.
2 Lemons (rind and juice).
1 oz. Bruised Ginger.
Peel the marrow and cut into pieces 3 inches long
" and 1 inch thick, strew some of the sugar over it and
let it remain 12 hours. Then put it in a pan with
remainder of sugar and ginger, and boil till clear, about
three-quarters of an hour. Add grated rind and juice
of lemon just at end. Pot and label.
BLACK CURRANT JELLY.
INGREDIENTS.
6 lbs. Ripe Fruit.
Si pints Water.
Sugar.
Wash fruit, but do ^ot remove stalks. Put into pre-,
serving pan., add water and simmer till quite tender. Mash
well. Strain through a scalded jelly bag and allow to
HOUSEHOLD COOEEBT — BOTTLING, Etc. 321
drip overnight. Make a thin mash with- the pulp from
the bag, simmer this again for about li hours and strain.
Mix first and second extracts together. Test for pectin
clot and if necessary concentrate the extracts untU, on
further testing, a good clot is formed. Measure extract
and to each 1 pint extract allow 1 lb. sugar. Heat juice,
dissolve sugar in it, and boil rapidly until a " set " is
obtained when tested. Skim carefully, and quickly fill
into warm, dry, jars.
N.B. — Green Gooseberry, Raspberry, Apple Jelly, etc.,
are made in a similar way.
RED CURRANT JELLY (A).
INGREDIENTS.
3 lbs. Fruit. Sugar.
1 pint Water.
Method as for black currant jelly. Allow J lb. sugar
to each pint juice.
RED CURRANT JELLY (B).
INGREDIENTS.
6 lbs. Fruit (mixture of Bed Sugar,
and White Cnrrants may
be used).
Wash fruit. Place in preservjpg pan and heat gently
until fruit is tender — about 45 minutes. Mash fruit and
strain overnight through a scalded jelly bag. To each
1 pint juice allow li lbs. sugar. Heat juice, add sugar,
dissolve and bring to boiling point. Boil 1 minute. Skim
very quickly and pour into jars at once.
Method B. — Makes a delicious jelly — ^but is extragavant
as only slightly over 3 lbs. jelly is obtained.
322 HOUSEHOLD COOKEBY — BOTTLING, Etc.
RED CURRANT JELLY (C) (UNCOOKED).
To every 3 lbs. currants allow 1 lb. raspberries. Squeeze
the fruit through a cloth, and to every pint of juice allow
li lbs. cane sugar. Stir till the sugar is quite dissolved,
and put into small jars at once. Cover and label.
APPLE AND DAMSON JELLY.
INGREDIENTS.
6 lbs. Apples. Sugar.
3 lbs. Damsons. Water.
Wipe apples and cut them up. Wipe the damsons.
Place all in the pan and well cover with water. Simmer
slowly till tender. Mash well and strain overnight through
a scalded jelly bag. Reheat the pulp, as for red currant
jelly above, by simmering gently for 1 hour. Strain
as before and mix the extracts. Test for pectin clot.
Concentrate, if necessary, by reboiling; and when a good
clot has been obtained, allow 1 lb. sugar per 1 lb. juice.
Dissolve sugar in juice, then boil rapidly until the jelly
is ready. Skim quickly, and pour into warm dry jars.
PASTES AND SYRUPS.
APPLE PASTE.
INGREDIENTS.
7 lbs. Apples (peeled 2 oza. Whole Ginger.
and cored). 3 Liemons.
7 lbs. Sugar. 1 pint cold Water.
Stew the apples with the water to a pulp. Then add
the sugar, the ginger (tied in muslin),- and the juice and
grated rind of 3 lemons. Boil for half an hour, stirring
» all the time. Remove the ginger, put into jars, and cover
with gummed paper.
EOUSEEOLD COOKEST — BOTTLING, Etc. 323
DAMSON CHEESE.
INGREDIENTS.
To each 5 lbs. Damsons allow 1 giU Water.
To every lb. Damsons allow 1 lb. Sugar.
Put the damsons and water into a preserving pan, stir
gently tUl boiling. Simmer, and when the damsons are
tender rub through a coarse wire sieve. To each lb. of
fruit add 1 lb. sugar. Place over a gentle heat, stir
until boiling and cook for about 1 hour. Put into
, small jars.
BANANA PASTE.
INGREDIENTS.
6 Bananas. 1 oz. Sugar.
2 ozs. Butter. Squeeze Lemon Juice.
3 Yolks.
Rub bananas through a hair sieve, and cook all in a
double boiler till thick. Pour into pots.
GINGER APPLES.
INGREDIENTS.
2 lbs. Apples. 2 Iba. Ixiaf Sugar.
2 ozs. Whole Ginger. 1 pint Water.
Boil the sugar and wa'ter for ten minutes. Skim well,
then add the apples, peeled and cut in quarters, with the
ginger bruised and tied in muslin. Boil till the apples
are transparent. J'ut into jars and cover like jam.
LEMON CURD.
INGREDIENTS.
6 ozs. Loaf Sugar. 4 Yolks of Eggs.
2 ozs. Butter. 2 Lemons.
Melt the butter in a jar, rasp lemon rind on sugar,
crush, and add with the lemon juice, then add the yolks,
beaten thoroughly. Stir over the fire till it thickens, then
put into a jar and use as required.
324 EOUSEHOLD COOKEBr — BOTTLING, Etc.
LEMON SYRUP.
INQBEDUSNTS.
3 Lemons. 2 ozs. Citric Acid.
2 lbs. Loaf Sugar. 1 pint boiling Water.
Peel the lemons very thinly, put all ingredients into a
basin, straining in the juice of the lemons; stir occasionally
till the sugar and acid are dissolved; bottle and cork
tightly. One table-spoonful added to a glass of water
will make a very nice lemonade.
GINGER SYRUP.
INGREDIENTS.
4} pints Water. 3^ lbs. Sugar (loaf).
3 drachms Essence of Ginger. J oz. Burnt Sugar.
3 drachms Essence of i oz. Tartaric Acid.
Cayenne.
Boil sugar and water together for three-quarters of an
hour. Take off fire and add essences and burnt sugar
and tartaric acid ; bottle. Serve hot with water and sugar.
RASPBERRY VINEGAR.
Fill a wide-mouthed bottle with rasps, freshly gathered;
fill up with vinegar, cork, and let them stand for a month,
then strain them. If the juice is very thick, add' a little
cold vinegar, and to every breakfast-cupful of juice add
i lb. sugar. Boil in a pan half an hour. Skim and
bottle when cold.
SOUSEBOLD COOKEBT — INVALID COOKEBY. 325
INVALID COOKERY.
BEEF TEA (SLOW WAY).
INGREDIENTS.
§ lb. Tea or Gravy Beef, J pint Water,
or Hough. Pinch Salt.
Remove all fat from the beef and wipe carefully.
Scrape. Place in jar with the water and a pinch of
salt. Allow to stand for half an hour, pressing the beef
against the sides of the jar with the spoon frequently.
Cover with a buttered paper, place jar in a pan of cold
water, bring slowly to the boiling point, and cook gently
from 3 to 4 hours. Decant the liquid, remove every
trace of fat, season lightly, and serve with fingers of toast.
BEEF TEA (QUICK WAY).
INGREDIENTS.
Use exactly the same Proportions.
Place directly it is scraped into a pan of cold water,
allow to stand for a little, then gently simmer for li
hours. Remove all fat and serve as in the recipe above.
N.B. — ^Beef tea may be made still more quickly by
scraping the meat and placing it in the water. Allow
it to stand as long as time permits, pressing it frequently.
Then, very slowly, . just heat the tea, thoroughly strain,
season lightly, and remove the fat.
RAW BEEF TEA.
INGREDIENTS.
J lb. Steak. i pint Water which has been
Pinch Salt. boiled and allowed to cool.
Scrape the meat very finely. Place in a basin with
salt. Add water, cover it over; allow to stand for 1
326 HOUSEHOLD COOKESY — INVALID COOKERY.
hour, pressing frequently. Strain, and serve in a
coloured glass.
BEEF ESSENCE.
INGEBDIENT3.
Any Juioy Meat or Mixture of Meat.
Scrape down meat finely. Place in a stew jar, cover
closely. Place in a pan of boiling water and steam
slowly several hours till all juices are extracted. Decant,
season lightly.
One teaspoonful = a dose.
INVALID MUTTON BROTH.
INGREDIENTS. '
1 lb. Lean Mutton. J Turnip.
2 pints Cold Water. Seasoning.
i Carrot. li ozs. of Eice, Sago, or
J Onion. Semolina.
Trim off fat, cut meat into small pieces, place in a
pan with cold water and a pinch salt (if possible, allow
to stand for a little), then bring slowly to boiling point;
skim carefulljr, and allow to simmer while vegetables are
being prepared. Tie vegetables in muslin, place in broth,
and simmer 2 to 3 hours. Remove vegetables and strain.
Eeboil broth, and sprinkle in washed rice, sago, or semolina,
and cook 20 to 30 minutes. Remove all fat and serve.
Chicken and Veal Broth made similarly.
N.B. — If liked, the broth may be served after removing
the vegetables, and without adding any thickening.
CHICKEN JELLY.
Clean a small chicken, disjoint it, and cut the meat
into small pieces; remove the fat, break or pound the
bones, and put' all in cold water, using the following
EOVSEEOLD VOOKESY — INVALID COOKEST. 327
proportions^! pint for every pound of chicken. Heat
the water very slowly at first, and then simmer it until
the meat is tender — it will require 3 or 4 hours. Boil
it down to one-half the quantity; strain it and remove
the fat, then clear it with white of an egg, and season
it with salt, pepper, and lemon. Strain it through a
fine napkin, pour it into small cups, and cool it. Parsley,
celery, and bay leaves give a good flavour.
RAW BEEF SANDWICHES.
Prepare beef by scraping, season lightly, and spread
on very thin white bread; form into sandwiches; serve
daintily.
STEAMED FILLETED FISH.
Sole, Plaice, Whiting, etc.
Wash the fish quickly and wipe; rub with salt to
remove any blackness. Skin and fillet the fish, cutting
off head and tail. Fold the fillets in half, place on a
greased pie-dish or plate, season with a little salt and
lemon juice, and place over a saucepan of boiling water.
Cover with a buttered plate or greased basin, steam for
half an hour, depending on kind of fish. Serve on a
hot dish, with some of its own liquid round, garnish
with a little parsley.
MINCED CHOP (STEAMED).
Remove any fat and gristle from a lean chop. Cut
into very small pieces. Shape together again. Steam
in a jar, cooking about li hours in a pan of boiling water.
Grilled chop is also suitable for invalids.
328 HOUSEEOLD COOKEE¥ — INVALID COOKEBT.
LEMONADE.
INGREDIENTS.
1 Fresh Lemon. i pint boiling Water,
li to 2 ozs. Sugar.
Wash the lemon,, and peel off the rind thinly; remove
the white pith, and cut the lemon thinly. Place with
the rind and sugar in a jug. Pour over boiling water,
cover the jug with a saucer, and let it stand till cool;
strain. Orangeade and Rhubarb Water may be made
in a similar way.
Imperial Drink may be made by adding i teaspoonful
cream of, tartar to the above before serving.
APPLE WATER.
INGEEDIENTS.
1 to 2 Apples (red ones if Sugar to Sweeten. ""
possible). « 1 pint Water.
Squeeze Lemon Juice.
Wipe the apples, and cut into thin slices; place in a
jug, pour boiling water over. Add sugar, let it stand
till cold, then strain. Add lemon juice to taste.
TOAST WATER.
INGREDIENTS.
1 thin slice of Toast (crisp and well toasted).
J pint boiling Water.
Pour the water over the toast; allow to stand till cold,
then strain it. If liked, add a little lemon juice.
BARLEY WATER.
INGREDIENTS.
3 ozs. Pearl Barley. 1 small table-spoonful Sugar.
1 quart cold Water. Thin rind J Lemon.
Scald the barley. Place in a pan of water, add lemon
HOUSEHOLD COOKEBT —INVALID COOKEBJ. 329
rind, bring to boiling point, simmer two hours; strain,
add sugar and a little lemon juice.
N.B. — The barley may be used once or twice again.
BEEF TEA CUSTARD. •
INGBEDIENTS.
i pint hot Beef Tea. 1 Egg.
Idttle Salt and Pepper.
Beat up the egg slightly; add the beef tea to the egg;
season lightly. Butter a large cup or very small bowl,
strain the custard in, twist a piece of buttered paper over
the top of the cup, and place in a saucepan of boiling
water — ^the water coming half-way up the cup. Draw
the saucepan to the side of the fire, and allow the custard
to remain there till firm. Remove at once from water,
which will be about 20 minutes. Do not on any account
allow the water to boil while the custard is steaming, or
it will be full of holes. When the custard is firm, serve
either hot or cold in the cup or basin it was steamed in.
GRUEL.
INGREDIENTS.
2 ozs. Oatmeal (good 1 pint Water,
measure).
Soak, the oatmeal in water for 1 hour, stir occasionally.
Pour off the water, bring to boiling point, simmer for a
quarter of an hour, add salt and sugar if liked. A little
milk may be added. If at all lumpy, strain.
Oatflour may be used for the gruel. Take two small
table-spoonfuls and blend it smoothly. Heat 1 pint water
or milk and pour it over. Return to the pan, boil and
cook 10 minutes. >
330 SOUSEHOLD COOKEEY — INVALID COOKEBT.
LINSEED TEA.
INGREDIENTS.
2 ozs. Linseed. Juice of 1 small Lemon.
Sugar to Sweeten. 1 inch Liquorice.
IJ pints cold Water.
Place the seeds in a jar. Cover and stewi gently for
about IJ hours. Strain, add sugar and liquorice. Re-
place in jar till melted. When tea is ready it should be
of consistency of thin cream.
EGG FLIP.
INGEEDIENTS.
1 Egg (yolk and white A little Sugar,
beaten separately). J pint Milk.
Beat the yolk with the sugar. Heat the milk and
pour over the yolk and sugar, and adtf the stiffly-beaten
white. Sometimes a teaspoonful of brandy is added.
IRISH MOSS JELLJ.
INGREDIENTS.
i oz. Irish. Moss. About H pints Milk.
Small piece of Cinnamon 1 oz. Sugar.
Stick. Lemon Bind.
If the Irish moss is freshly gathered, wash well and
remove dark pieces. Soak in cold water all night. If
bought, wash only, do not soak. Tie in muslin wit£
flavouring. Place in a pan with milk and sugar, and
cook gently till a little sets when dropped on a plate.
Squeeze muslin' well, pour into wetted mould, and when
cold turn out. For invalid drink, use double the quantity
of milk.
HOUSEHOLD COOKEBT — INVALID COOEEBY. 331
SAGO CREAM.
INGREDIENTS.
1 oz. Sago. Sugar to Sweeten.
1 pint Milk. Flavouring, it liked.
1 Yolk of Egg.
Boil the milk, sprinkle in. the sago, simmer till clear,
about 15 minutes. Strain, sweeten, and pour over the
beaten egg. Rice, tapioca, etc., may be used similarly.
If liked, the yolk of egg may be left out.
BREADBERRY.
Take half slice thinly-cut bread, and toast slowly until
a golden-brown colour. Out in small pieces and place
,in a basin. Pour over boiling water and' allow to stand
from' 10 to 15 minutes. Pour of£ the water and squeeze
slightly. Add -sufficient water and milk to make the
desired consistency. Heat slowly and sweeten slightly
if liked.
INVALID JELLY.
INGREDIENTS.
J oz. Gelatine. 6 ozs. Loaf Sugar (if Lemon
i pint Water. Juice).
J pint Orange or Lemon 4 ozs. Sugar (if Orange
Juice. Juice).
2 Eggs.
Rasp the sugar on the riads; place sugar, gelatine, and
water in lined pan. Stir till gelatine dissolves, then add
lemon or orange juice, bring to boiling point. Beat up
eggs, and when gelatine mixture has cooled a little, pour
on to the eggs, stirring all the time. Strain. Allow to
cool. Turn into wetted tin moulds. When quite set,
dip in warm water and turn out.
332 EOUSJEEOLD COOKEBT — INVALID COOKESY.
CyP OF ARROWROOT
AND ARROWROOT PUDDING.
INGHEDIBNTS.
1 dessert-Bpoonful Arrowroot. 1 small teaspoonfiil Sugar.
i pint Milk. 1 Egg.
Blend the arrowroot with a little of the eold milk.
BoU the rest of the milk and pour over. If iastant
thickening takes place, the arrowroot is cooked; if not,
return to the pan and boil. Add sugar and serve; or,
when cool, add 1 egg, separating the white from yolk.
Beat the white very stiffly and fold in. Turn into a
buttered pie-dish, bake in a moderate oven till risen and
nicely browned, about 20 minutes.
WINE WHEY.
INGEEDIBNTS.
1 giU of Milk. 1 lump of Sugar.
i gill of Sherry.
Put the milk and sugar into a rinsed saucepan and
bring it to boiling point, then pour in the sherry. When
the milk is well curdled, strain through clean muslin into
a glass, and serve the whey very hot.
CHICKEN PANADA.
INGREDIENTS.
§ lb. Chicken Meat. J teaspoonful Salt,
i lb. Bread soaked in Milk. J saltspoonful Pepper.
1 pint Chicken Liquor or
Broth.
The chicken may be obtained from a cold roast fowl,
the bones, gristle, and tendons of which should be boiled
for the broth, or a fowl may be used on purpose for it.
Put the breadcrumbs to soak iu enough milk to cover
them. Cut the chicken into small pieces, leaving out
HOUSESOLD COOKEBY — INVALID COOKEBT. 333
everything which is not meat, and chop it on a board
until it is very fine. Press the breadcrumbs through a
coarse wire strainer into a pan with the meat, pour in
the broth (from which the fat has been removed), and
add the pepper and salt. Boil for 1 minute. The
panada should be about the consistency of thick gruel.
It may be varied by seasoning it with celery-salt. Two
table-spoonfuls of sweet cream form a desirable addition.
MILK TOAST.
Put one cup of rich milk into a saucepan, and place
it on the stove. WhUe it is heating, toast three slices of
bread a delicate brown. Put them, one at a time, into
a covered dish, and when the milk is boiling, season
it with one saltspoonful salt, and pour it over the bread.
A little butter may be spread upon each slice before milk
is poured over it, but it is a more delicate dish without
it. May be cut into dice or strips before milk is poured on.
334 BOUSEBOLD COOKEBT — CONFECTIONEBT.
Simple Confectionery.
MOLASSES CANDY.
INGREDIENTS.
i lb. Butter. 1 table-spoonful Glucose.
i lb. Granulated Sugar. 1 table-spoonful Vinegar.
2 lb. tin Syrup.
Melt the butter and add sugar and syrup. When
quite dissolved add glucose. Bring to boiling point, and
boil to 285 degs. Fahr. At once place pan into a basin
of cold water and add vinegar, stirring vigorously. Pour
into buttered tins or on to marble between greased candy
bars. When cool enough to handle, add flavouijing
(peppermint or ginger), and pull till light-coloured and
smooth. Pull into long' strips and cut with greased
scissors. ' Wrap in caramel paper.
Note. — It is advisable to stir the candy after it reaches
280 degrees.
EVERTON TOFFEE.
INGREDIENTS.
2 lbs. Granulated Sugar. 1 small teaoupful Golden
1 pint Gold Water. Syrup.
4 lb. best Salt Butter. J teaspoonful Cream of
Essence Lemon to taste. Tartar.
If liked, a few drops Saffron
colouring. ,
Put in good-sized pan, the sugar, water, syrup, and
one-third of the butter, and dissolve; stir all the time.
Put in thermometer, add cream of tartar and boil to
260 degrees Fahr. Then add the rest of the butter, cut in
thin slices so as to boil quickly into the sugar, and stir
carefully with the thermometer to 300 degrees Fahr.
Note. — After 260 degrees lower the gas and stir carefully,
as, if flame is too strong against the bottom of pan and
EOVSEBOLD COOKEBT — C0NFECTI0NES7. 335
if not carefully stirred, it is apt to scorch. Remove the
pan to table and very gently mix in the essence of lemon
and a few drops of saffron colouring, if wished a darker
brown colour. Pour on buttered marble between buttered
candy bars or into buttered dish. Make it half an inch
thick, and when half cold, score into squares with a knife.
Break up when cold and keep in a tin lined with parchment
paper. It keeps for months.
HELENSBURGH TOFFEE.
INGREDIENTS.
2 lbs. Granulated Sugar. 1 teacupful Milk or Cream
i lb. Fresh Butter. or Water.
1 large tin Condensed Milk. i bottle Vanilla Essence.
Melt butter with water in pan. Add sugar. When
dissolved, boil five minutes, stirring all the time. Then
add condeiised milk. Boil to soft ball (24:0°F.). Remove
from heat, allow to settle, add essence. Beat with a
wooden spoon till it b^ins to grain. Quickly pour into
a greased tin. When quite set, mark into squares or
fingers.
RUSSIAN TOFFEE.
INOREDIENTS.
2 teaeupfuls Sugar. 2 table-spoonfuls Syrup.
3 ozs. Butter (rresh). 1 teacupful Water.
1 tin Condensed Milk. Little Vanilla Essence.
Melt half the butter, add sugar, sjrrup, condensed milk,
water, vanilla essence. When boiling put in the other
half of butter small piece at a time.
Boil for about one hour or till when tried in water
forms a small hard ball. Pour into a greased tin and
before it is quite cold, cut into blocks. Roll in
waxed paper.
336 HOUSEHOLD COOKEST — CONFECTIONEBT.
COCOANUT TABLET.
INGREDIENTS.
2 lbs. Sugar. 1 oz. Butter.
i lb. Coooanut. Any Flavouring and
IJ teacupfuls Milk. Colouring liked.
Heat milk and sugar slowly, and when boiling, add
butter and cocoanut. Boil 15 minutes, then remove £r«m
fire and stir till creamy and thick.
Fig Tablet. — ^Use Demerara or brown sugar and 6 ozs.
figs. To prepare figs — wash, chop, and pound in mortar.
Place in pan when mixture comes to boiling point.
WALNUT TABLET.
INGREDIENTS.
1 lb. Granulated Sugar. 3 ozs. Shelled Walnuts.
1 teacupful Milk. 1 table-spoonful Butter.
1 table-spoonful Syrup. 1 teaspoonful Vanilla.
Put sugar, butter, milk and syrup into a pan. Bring
slowly to boUing^ point. Boil to 240 degs. F., or soft ball
(about 25 minutes). Remove from fire, add walnuts
roughly chopped and vanilla. Beat with a wooden spoon
till creamy. Pour into a tin which has Jbebn greased and
lined with grease-proof paper.
COCOANUT ICE.
INGREDIENTS.
2 OZS. Dessicated Cocoanut. 2 Whites (stiffly beaten).
1 gill Water. 1 lb. Granulated Sugar.
Boil sugar and, water to 236 degrees Fahrenheit. Stir
in cocoanut and cook a few minutes. Next add whites,
stiffly beaten, and cook a few minutes longer. Pour
between bars on buttered slab and cut into bars when cold.
HOUSEHOLD COOKEMY — CONFECTIONERY. 337
TURKISH DELIGHT.
INGREDIENTS.
1 lb. Castor Sugar. 1 full i pint Cold Water.
i oz. (good measure) Cox's Small third-teaspoonful
Instant Powdered Gelatine. Tartaric Acid.
Juice of 2 Lemons. < Lemon Essence to taste.
Put the gelatine in water and dissolve. Add the sugar
and stir over the fire until the sugar is dissolved. Then
boil briskly, stirring all the time for 8 minutes, hy the
clock. Eemove pan to table and add the tartaric acid
in the lemon juice. Also add essence of lemon to taste,
and, if wished, colour p'ale pink. Then just bring all to
boiling point. (Add small measures of flavourings; they'
are all strong.) Pour into a tin which has been rinsed
out with cold water and leave in a cool place for 24 hours.
After it stands for 5 minutes remove the scum
with a spoon. Theij drop in pistachio nuts or blanched
and dried almonds, if desired.
To turn out, dip tin quickly in water (boiling) and turn
the Delight on to icing sugar. Leave for an hour, then
rub over with icing sugar. Then out into squares and
roll each square in icing sugar to which a good pinch of
tartaric acid or cream of tartar has been added, or use
icing sugar only. The icing sugar should be perfectly
dry. Pack the Delight in box Vith tissue or kitchen
paper. Do not use wax paper. It may be flavoured
with orange or a mixture of orange and lemon, and also
with rose.
MARSH-MALLOWS.
INGREDIENTS.
10 ozs. Granulated Sugar/ J pint Water and Orange
i pint Water. Mower Water, mixed (4
I oz. Cox's Instant Powdered dessert-spoonfuls Orange
Gelatine (light weight). Flower Water is suflS.oient).
1 dessert-spoonful Glucose.
Put the gelatine in the water and the orange flower
water, then dissolve it in a fairly large pan over a gentle
338 SOUSEHOLD COOKEBT — CONFECTIONESY.
heat and set it aside. In another pan put the sugar,
water, and glucose, dissolve in the usual way and boil to
260 degrees Tahr. Re-warm the pan containing gelatine
and pour the boiled sugar into it, beating briskly with an
egg whisk; after a minute or two add the stiffly-beaten
white of an egg, then whip the batch till it gets white
and stiff, about a quarter of an hour. Leave -it in pan
for half an hour, then run a thin knife round the edge
of the pan and turn it on to dry sifted icing sugar.
Leave it for an hour or for some hours, then rub over
with icing sugar, then with large scissors cut into squares,
and mb each square with icing sugar. Leave these
exposed to the air in a warm room for two or three days,
then keep it in a tin lined with kitchen paper. Any
kind of nuts, if ground, can be added to the batch while
J)eating it. Various flavours can be used, such as vanilla,
rose, chocolate, strawberry, or coffee.
CREME DE MENTHE SQUARES.
INGREDIENTS.
10 ozs. Granulated Sugar. 1 to 2 drops Apple Green
i oz. Jap Gelatine (Agar, ColouTing.
Agar). 7 oes. Glucose.
i teacupful cooked Apple J teaspoonful Cox's Gelatine
Pnlp- (dissolved in 2 table-
FuU i pint Cold Wa.ter. spoonfuls boiling water).
4 or 5 drops Oil of
Peppermint.
Soak Jap gelatine an hour or two, or overnight, in a
full J pint of cold water. Then dissolve over a gentle
heat, stirring constantly, and then add glucose and dissolve
it. Dissolve the gelatine in two table-spoonfuls of boiling
water and add to the Jap and gluco.^. Prepare apple
by slicing and simmering till soft in a little water, and
then rub through a hair sieve. Add the apple pulp and
sugar. Boil, stirring carefully, till the syrup, when held
HOV-BEEOLD COOKEBY — CONFECTIONERY . 339
up, runs in an unbroken thread, all thick and oily looking.
Flavour with peppermint. Colour a pale green and pour
into impressions made in very dry, sifted, confectioners'
starch, or pour into a wetted mould. Leave till set, then
dust off any starch, and roll in icing sugar. Leave drying
in the sugar for a day or two, then dust it off, and pack
in boxes with layers of wax paper.
If mixture has been poured into a wetted mould dip
in warm water to immould, then finish off, as above, with
icing sugar, after cutting in rounds or squares.
MARZIPAN.
INGREDIENTS.
1 lb. Loaf Sugar. li gills Water. ^
12 ozB. Ground Almonds. 2 Whites of Eggs.
Boil sugar and water to 232 degrees Fahr. Take the pan
from the fire, grain a little by stirring, and stir in ground
almonds and white of egg; cook a little over a slow fire.
Turn on to a slab, add about three table-spoonfuls sifted
icing sugar, and work with a spatula until cool enough
to handle. Knead it smooth, divide into portions, colour
and flavour them with different essences, and use for
moulding into fruits and~flowers, forming into logs, rolls
and slices, and for placing in tin moulds.
N.B. — Less almonds may be used.
CARAMEL WALNUT.
INGREDIENTS.
Marzipan. Walnuts. Syrup.
Form marzipan into balls, place halved shelled walnut
on either side. Allow to dry for 12 hours. Coat with
syrup. When set, place in paper cases.
34o HOUSEHOLD COOKEBY — CONFECTIONEST.
SYRUP.
INGEEDIENTS.
1 lb. Loaf Sugar. Pinch Cream of Tartar.
IJ gills Water.
Dissolve sugar slowly in the water, add cream of tartar,
bring to boiling point, skim well, boil till at crack
300 degrees Fahr.
HOUSEEOLD COOKEBY — MISCELtTANMOVS. 341
MISCELLANEOUS.
BREAKFAST DISHES.
PORRIDGE.
INGREDIENTS.
2 ozs. Oatmeal. 1 level teaspoonful Salt.
1 pint boiling Water.
Boil the water, add salt, spriukle in the oatmeal, stirring
all the time.' When it comes to boiling point put pan
lid on, and allow to simmer 1 hour, stirring frequently.
BACON AND EGGS.
INGBEDIENTS.
3 ozB. Bacon. 1 Egg.
Slice the bacon thinly. Fry the bacon, slightly under-
done, and put it in the oven to keep hot, and finish
cooking while frying the egg. Break the egg into a cup,
and place gently into the pan in which the bacon was fried,
having the fat slightly smoking. Keep as round a shape
as possible, and baste continually with the hot fat until
lightly set. Drain from the fat, and place on top of
the bacon. Serve hot.
POACHED EGGS.
INGREDIENTS.
1 slice Toast.
Water.
1 Egg.
Vinegar.
Salt.
Add salt and about 1 teaspoonful vinegar to the water;
break egg into cup. Slip gently and quickly into a pan
of hot water, and cook for 2i minutes under boiling
point. Slip out, drain, and serve on hot buttered toast;
garnish with parsley and serve.
342 EOUSEEOLD COOKEBT — MISCELLANEOUS.
SCRAMBLED EGG.
INGEEDIENTS.
1 dice Toast. Salt and Pepper.
1 Egg. About 1 table-spoonful Milk,
i oz. Butter. Parsley.
Butter the toast and keep hat. Melt the butter. Mix
beaten egg and milk, add seasoning, pour into the butter.
Stir briskly over the fire until it thickens and is creamy.
Pile on toast, and garnish with a littla parsley. Serve
at once.
N.B. — Chopped parsley or ham may be added to vary.
TO BOIL EGGS HARD.
Place on in cold water, boil for 20 minutes, place in
cold water till required to prevent discoloration of the yolk.
TO BOIL EGGS SOFT.
Use enough boiling water to cover the eggs. Place
the eggs in the water just off boUing point. Let them
stand from 10 to 12 minutes on the hearth or any place
where the water will not lose its warmth too quickly.
The saucepan should remain uncovered.
BAKING POWDER.
INGREDIENTS.
2 ozs. Bice Flour. 2 ozs. Bi-carbonate of Soda.
2 ozs. Tartaric Acid.
Crush lumps out of tartaric acid and soda; add rice
flour. Sift through a fine sieve twice. Never touch
with the hands. Keep in well-corked bottles.
BREAD RASPINGS.
Place the scraps and crusts of bread in a tin, and put
into the oven until dry and nicely browned, but not burnt.
HOVSEEOLD COOEEB¥ — MISCELLANEOUS. 343
Place on a board and crush with' rolling-pin. Rub through
a wire sieve and they are ready for use.
N.B. — If doing large quantities, put through a mincing
machine before crushing.
RENDERED FAT.
INGEEDIENTS.-
Mixture of Beef and Mutton Fat.
Cut into small pieces, place in a strong unlined pan,
cover with Hater, and heat gently until all the water is
driven off. Carefully continue heating the fat until it
becomes liquid and any solid remaining part has become
quite clear, then allow to cool slightly, pour through a
strainer, and use as a medium for frying or • making
plain pastries or cakes.
N.B. — Careful watching and frequent stirring are
necessary after the water is driven off.
CLARIFIED DRIPPING
which has become dark through use.
Place the fat in a pan, adding i to 1 pint of cold water,
according to the amount of fat, heat slowly, stir
occasionally, simmer about a quarter of an hour, then
turn the whole contents into a basin of cold water. Next
day lift off carefully the solid cake of fat, turn over and
scrape off the sediment which has clung to the bottom.
Place the fat in a pan, and heat slowly till it just begins
to faintly smoke, whien it is ready for use. If fat is
very dirty, clarify twice.
BROWN FLOUR.
Put flour in a frying-pan and stir over a moderate heat
until it is a light coffee colour, and then let it get cold.
Rub through a sieve to get rid of any lumps, and store
in bottles or tins. Brown flour does not thicken so much
as white flour, so good measure must "always be used.
344 EOUSEBOLD COOKEBT — MISCELLANEOUS.
BROWNING.
Place i lb. sugar in an unlined pan, stir until it is
melted, then allow to take a dark brown colour, add i pint
boiling water gradually. Allow to . become quite cold,
then strain and bottle.
VEAL FORCEMEAT OR STUFFING.
INGREDIENTS. v
3 oza. Breadcrumbs. 1 teaspoonful Herbs.
1 oz. chopped Suet. 1 Egg.
1 teaspoonful chopped Little Milk.
Paisley.
Mix all together, using a fork.
N.B. — Butter melted is substituted for suet when for
fish dishes.
COATING BATTER.
INGREDIENTS.
i lb. Flour. About 1 gill tepid Wateti
i teaspoonful Salt. ~
Add salt to flour, and gradually enough tepid water to
make a eonsistency to coat spoon. Beat well.
BEANS AND BACON.
INGREDIENTS.
i lb. Beans. i lb. Tat Bacon.
Wash and soak the beans overnight and put on to boil
in cold water, to which has been added an onion. Boil
till tender; time varies according to size of bean, average
time about two hours. Drain beans and fry bacon. Pry
beans in fat drawn from bacon, season if necessary. Place
beans in the middle of dish and arrange bacon round.
EOUSEHOLD COOKEBY — MISCELLANEOUS. 345
CHEESE POTATOES.
INGREDIENTS.
6 or 8 Boiled Potatoes. 1 gill Milk.
1 oz. Dripping or Butter. Raspings (if liked).
2 ozs. Qrated Cheese. Salt and Pepper.
Mash the potatoes smoothly, add the salt, pepper, milk
and butter, and most of the grated cheese, mix well and
put in a greased pie-dish, sprinkle the remainding cheese
and raspings over the top, brown in the oven or before
the fire.
MACARONI AND CHEESE.
INGREDIENTS.
2 ozB. Macaroni (Naples). i pint White Sauce.
3 ozs. Grated Cheese. Salt and Pepper.
Wash and boil the macaroni in salted water, with lid
off, for about 40 minutes and then drain. Grate cheese
and add nearly all to white sauce, add macaroni. Season
rather highly, turn into a greased pie-dish; sprinkle a
few raspings on top and the rest of the cheese. Heat
through in a brisk oven.
WELSH RAREBIT.
INGREDIENTS.
3 table-spoonfuls Grated 1 teaspoonful Butter.
Cheese (soft cheese). Seasoning.
1 table-spoonful Milk. Toasted Bread.
Place the cheese, butter, and milk in a pan and heat
through; season. Pour on to toast (buttered if liked)
and serve at once.
RICE AND CHEESE.
INGREDIENTS.
J lb. Bice. i pint Milk.
2 OZB. Grated Cheese. Salt and Pepper.
Wash the rice and boil 20 minutes in water. Pour
off and dry rice slightly. Add milk and cook till th«
346 HOUSEHOLD COOKEBY — MISCELLANEOUS.
rice has absorbed all the milk; season and place rice and
cheese in layers in a greased pie-dish. Sprinkle cheese
on top and then a few bread raspings over. Reheat and
serve at once.
CHEESE PUDDING.
INGREDIENTS.
2 ozs. Breadcrumbs. 1-2. well-beaten Eggs.
2 ozs. Grated CSieese. i pint Milk.
1 oz. letter. 1 aaltspoonful Mustard.
Salt and Pepper.
Warm the butter and milk together, pour over the
crumbs and cheese; add seasoning and egg, pour into a
small greased pie-dish, bake for i hour.
TEA,
Allow one small teaspoonful for each person and one
for the pot, if for a few people; but if tea is being made
for a larger number, the quantity allowed is proportion-
ately less. Heat the teapot, put in the tea, and pour
in sufficient fresUy-boiled water to just infuse. Let it
stand for 3 to 5 minutes. Till up with boiling water,
and after letting it stand a ininute, pour out.
A pinch of carbonate of soda may be added when the
water is very hard.
COCOA.
One teaspoonful of cocoa to a breakfast cup. Sugar
to sweeten. Half breakfast cup milk and half breakfast-
cup water.
Mix the sugar with the cocoa. Put the milk and water
on to heat, and when it boils, pour it on to the cocoa,
stirring all the time. Return to the pan and boil.
Then serve.
BOVSEEOLD COOEEBT — MISCELLANEOUS. 347
COFFEE (A).
Two ozs. coffee to each pint of boiling water.
Heat the coffee jug thoroughly, then put in the coffee,
pour on the boiling water and let it stand in a warm
place for 5 or 6 minutes, then strain. If it is for black
coffee, serve with cream; if for breakfast coffee, serve
equal quantities of coffee and boiling milk.
COFFEE (B).
The above proportions may be taken, but place coffee
in cold water, soak a long time, then bring slowly to
boiling point, simmer a minute, strain, use as above.
DEVILLED ALMONDS.
INGREDIENTS.
2 OZS.- Jordan Almonds.
1 oz. Clarified Butter or Salad Oil.
Salt and Cayenne.
Blanch the almonds and dry them, without browning
them, in the oven. Then fry them in clarified butter or
oil till a light brown. Drain slightly, then place in the
comer of a towel on which salt has been sprinkled and
some cayenne pepper. Toss lightly in this and serve crisp.
BROWNED CRUMBS.
INGREDIENTS.
2 ozs. Coarse Breadcrumbs. 1 oz. Butter.
Heat the butter without discolouring, place in the crumbs,
and stir over a moderate heat until of the desired colour,
being careful to have them all of a uniform shade.
Season and use. /
BOILED FLOUR.
Tie up a quantity of flour in a cloth, and boil it quickly
for 5 hours. Turn it out and allow to cool. Take off
348 HOUSEEOLD GOOKEST — MISCELLANEOUS.
the soft crust and grate down the flour. Use as oornflopr
or arrowroot. This boiled flour is very digestible, and
is given to invalids and young children.
CHEESE PUDDING.
INQEEDIENTS.
1 oz. Flour. 2 Eggs.
2 ozs. Grated Cheese. Salt, Pepper, Cayeime.
J pint Milk.
Make a sauce with flour and milk, cook 3 minutes, and
add cheese and seasonings. When slightly cool add beaten
eggs, turn into a greased pie-dish, and bake in a fairly hot
oven till brown and well risen. Serve at once.
CHEESE CUSTARD.
INGREDIENTS.
2 Eggs. i lb. grated CJheddar Cheese.
3 gills Milk. Seasoning.
Mustard if liked.
Heat milk and cheese vmtil cheese is melted. When
cool enough pour over eggs. Season and bake in a
moderately hot oven until set.
SCOTCH EGGS.
INGREDIENTS.
3 hard-boiled Eggs. 1 oz. Butter.
4 ozs. cold Meat (chopped). 1 oz. Flour.
1 gill Stock. Seasoning.
Make a panada with the flour, butter, and stock. Add
the meat and seasoning. Shell the eggs, rub with a little
flour, and coat with the mixture. Egg and crumb and
fry in hot fat. Cut into halves, arrange on a dish, and
garnish with parsley. Serve with or without sauce/
Instead of the meat mixture sausages may be used, in
which case the Scotch eggs must be fried longer to
thoroughly cook ;the sausage-meat.
HOUSEHOLD COOKEB¥ — MISCELLANEOUS. 34l>
BIRDS' NESTS.
INGREDIENTS.
2 ozs. Breadcrumbs. 1 teaspoonful chopped
1 teaspoonful Sifted Thyme Parsley.
or Sweet Herbs. Salt and Pepper.
1 oz. Butter (melted). 2 hard-boiled Eggs.
1 Egg. Egg and Breadcrumbs to coat.
Make the forcemeat. Rub "the eggs in flour, then work
round the forcemeat. Egg and crumb and fry in deep
fat. Drain. Cut in half and dish on a dish-paper.
Garnish with parsley.
CONVENT EGGS.
INGEEDIENTS.
2 hard-boiled Eggs. Small piece Onion.
i oz. Butter. i pint Milk.
1 table-spoonful Flour. Salt aind Pepper.
Slice the onion thinly and cook in butter for 10 minutes
without browniug. Add flour and then the milk gradually^
Stir till boiling and boil for 3 minutes. Cut the eggs m
halves or slices and heat in the sauce. Lift the eggs on
to a hot dish and pour the sauce over. Garnish with
fried or toasted bread.
CHEESE CUTLETS.
INGREDIENTS.
1 OZ. Butter. 1 oz. grated Cheese.
1 oz. Flour. I Panada. Seasonings.
1 gill Milk. J Egg and Breadcrumbs to
1 oz. cooked Macaroni. coat.
Make panada in usual way, add cooked chopped macaroni,
grated cheese and seasonings and mix well. Spread evenly
on a plaite and put aside till cold. Divide into equal
portions, shape into cutlet shape, egg and crumb and place
a little piece of uncooked macaroni in the end of each
outlet. Fry a golden brown colour in smoking hot fat.
350 EOUSEEOLD COOKEBT — MISCELLANEOUS.
NUT CUTLETS.
INGREDIENTS.
1 oz. Butter. — Little grated Onion.
1 oz. Flour. 4 ozs. Pine Kernels^ minced.
1 giil Milk. Salt, Pepper, Lemon,
1 Yolk. Macaroni.
Melt butter in pan; add flour, then milk, and cook
thoroughly. Add onion, nuts, seasoning and mix well
together. Turn out on plate to cool. Divide into 8
and shape into cutlets. Coat with white of egg. Insert
macaroni to represent hone. Fry and serve with cxarf
or tomato sauce.
EGG CUTLETS.
Ingredients.
2 hard-boiled Eggs. 1 oz. cookfed Ham or Tongue.
1 oz. Butter. 2 or 3 Mushrooms.
1 oz. Flour. 1 raw Tolk.
1 gill Milk or White Stock. Little grated Nutmeg.
Salt, Pepper, Cayenne. Egg and Breadcrumbs.
Boil the eggs 15 minutes and cut into small dice. Mince
the ham and mushrooms or tongue, finely. Make a panada
with butter, flour, and milk. Boil well. Take oflE the
fire, add yolk, salt, pepper, cayenne, ham, mushrooms,
and hard-boiled eggs. Turn the mixture on to a plate to
cool. When cold, shape into cutlets, egg and crumb and
fry. Serve in circle, and garnish with fried parsley or
water-cress in the centre.
CHEESE EGGS.
INGREDIENTS.
3 Eggs. 3 ozs. Cheese.
i pint Milk. Salt, Pepper, Cayenne.
Place the cheese and milk in a pan, and stir till dis-
solved. Add seasoning and beaten eggs, and stir till the
HOUSEHOLD COOKEBY — MISCELLANEOUS. 351
mixture thickens and is thick enough to stand on toast.
Pile on toast thinly buttered, if liked, and garnish with
parsley.
LENTIL AND CHEESE CUTLETS.
INGREDIENTS.
i lb. Lentils. 2 ozs. cooked Potatoes.
2 ozs. grated Cheese. 1 oz. Butter.
1 Yolk of Egg. Seasoning.
Boil lentils and sieve along with the potatoes. Mix
all ingredients together. Shape into cutlet form, coat
with egg and breadcrumbs and fry a golden brown colour
in deep fat.
TOMATOES AND BACON.
INGREDIENTS.
1 lb. Tomatoes. J lb. Bacon.
Slice the bacon thinly; skin the tomatoes and slice
thickly. Fry the bacon and keep it hot. Fry the
tomatoes, season nicely, and arrange round the bacon.
Note. — This might be cooked in the oven. Mushrooms
treated similarly.
BUTTERED EGGS.
INGREDIENTS.
2 slices Buttered Toast. 2 table-spoonfuls Milk.
2 Eggs. Salt and Pepper.
2 ozs. Butter.
Beat the eggs, add the seasoning. Melt the butter in
a pan, add the milk and eggs, stir till it thickens and
becomes a thick creamy consistency. Pile on buttered
toast, garnish with parsley.
N.B. — Chopped ham, tongue, or parsley or herbs may"
be added.
352 HOUSEHOLD COOKEBT — MISCELLANEOUS.
CABBAGE, RICE, AND POACHED EGGS.
INGREDIENTS.
About 6 or 8 ozs. tender i gill Water to flush Bice.
Cabbage. Salt.
1 small Onion (shredded). J gill Rice.
1 oz. Fat. 1 or 2 Eggs.
1 gill Water to 1 lb. Cabbage,
Sweat onion in the fat. Add the shredded cabbage
and first lot of water, also the salt. Cook slowly. When
cabbage is half cooked add rice, stirring well into the
cabbage, then add rest of water. Continue cooking till
rice is tender. A few minutes before serving poach eggs
on top of cabbage.
MACARONI A LA TOMATE.
INGBEDIENTS.
3 large Tomatoes. Seasoning.
1 oz. Butter. i oz. cooked Ham.
2 ozs. Macaroni.
Cut tomatoes in slices and cook them in butter. When
tender, rub through a hair sieve and season. Boil the
macaroni in salted water till tender. Strain. Pour cold
water over and cut in one-inch lengths. Cut ham in
shreds and add it with the macaroni to the toimato puree.
Heat through. Serve in an au gratin dish, sprinkled
over with parsley.
MACARONI A LA MILANESE.
INGBEDIENTS.
2 OZS. Macaroni, boiled and out in one-inch lengths.
3 Tomatoes. i
1 oz. Butter. I Cook together and sieve when Tomatoes ar«
1 slice Onion. I tender.
Seasoning. I
1 oz. Butter. 1 gill Milk.
1 oz. riour. Tomato Purfie.
Make into a Sauce, Season, and add 1 oz. grated Cheese, i
table-spoonful Cream, Carmine ~(if necessary).
Have macaroni in a pan. Pour most of the sauce over.
Mix and make very hot. Pour into an au gratin dish.
EOUSESOLD COOKEBT — MISCELLANEOUS. 353
Coat with the remainder of the sance and garnish with
parsley.
CURRIED EGGS.
INGHEDIENTS.
4 to 6 hard-boiled Eggs. 3 ozs. Boiled Rice (see
i pint Ourry Sauce (see page 170).
page 246). Garnish of sieved Yolk and
Parsley.
Cut hard-boiled e^s in half and place in hot sauce
and heat through. iPorm rice into a border and place
the curried eggs in the centre. Add a little lemtfn juice
to the curry sauce. Pour round, garnish.
CURLED BACON.
Roll up thinly-cuit slices of streaky bacon, keeping the
roll hollow in the centre. Push a skewer through each
roll. Place on a dripping-tin and bake in a moderate
oven 15 to 20 minutes.
TO CLARIFY BUTTER.
Melt the butter slowly in a shallow pan. Heat it, but
do not allow it td discolour. Skim off the frothiness
that rises. Let the butter stand for a minute or two,
and then pour off carefully, leaving the sediment behind.
LIVER COCKTAIL.
8 ozs. liver yields 4 table-spoonfuls crushed product.
Mix liver and sauce m proportion — 1 part crushed liver :
2i parts sauce.
Sauce.
INGEEDIENTS.
i cup Tomato Ketchup. 2 teaspoonfuls Worcester
J cup Lemon Juice. Sauce.
Salt and Pepper to taste.
Mix ingredients. Chill thoroughly and serve in cock-
tail glasses.
354 HOUSEHOLD COOKERY — MISCELLANEOUS.
ORANGE JUICE AND LIVER COCKTAIL.
INGREDIENTS.
4 ozs. Liver. 4 ozs. Orange Juiee.
Put liver through mincer several times. Add cold
water to make pulp consistency of thick eream. Leave
on ice at least 1 hour. Beat a little, add orange juice.
Strain, serve very cold in a coloured glass.
MINCEMEAT (PLAIN).
INGREDIENTS.
i lb. Raisins. i lb. Suet.
J lb. Sultanas. 2 ozs. Peel.
i lb. Ouirants. i Nutmeg.
i lb. Apples. J teaspoonful Mixed Spiee.
i teaspoonful Ginger. 1 Iiemon.
i teaspoonful Cinnamon. Good pinch Salt.
2 ozs. Brown Sugar.
Stone and chop the raisins, rub and pick the sultanas,
wash, pick and dry the currants, mince the suet and
peel finely, peel and mince the apples, grate the rind of
the lemon thinly, strain the juiee, mix everything together,
press into jars and cover till required-
MINCEMEAT.
INGREDIENTS.
1 lb. Beef Suet. 1 teaspoonful Salt.
IJ lbs. Currants. 1 teaspoonful Ground Ginger.
1 lb. Valencia EaisLns. 1 teaspoonful Ground Cloves.
i lb. Mineed Peel. 1 teaspoonful Ground
6 large Apples. AUspiee.
i lb. Almonds. 1 Grated Nutmeg.
Bind of 1 Lemon. J pint Brandy.
Juiee of 2 Lemons. J pint Sherry.
I lb. Moist Sugar. i pint Rum.
Chop apples and suet finely. Chop peel and almonds.
Stone and chop raisins roughly. Grate lemon rind.
Mix everthing well. Press into jars. Cover with
parohment.
EOUSEHOLD COOKEBY — MISCELLANEOUS. 355
SAVOURY PUDDING.
INGEEDIENTS.
J lb. Breadcrumbs. J table-spoonful Dried Sage.
2 Onions (parboiled). 1 Egg.
2 table-spoonfuls Oatmeal. i pint Milk.
3 ozs. Suet. Salt and Pepper.
Soak the bread in cold water until quite soft. Drain
all the water away and squeeze as dry as possible. Chop
the onion and suet; beat the bread with a fork. Add all
dry ingredients to it, and, lastly, the beaten egg and milk.
Make one ounce dripping hot in a tin, turn in the mixture,
and bake in a quick oven for about 46 minutes. Let it
stand for a few minutes, then cut into squares and serve
with gravy.
VEGETABLE MARROW GOOSE.
Peel the marrow. Cut off end and scoop out inside.
Parboil 2 onions. Four sage leaves, 2 or 3 table-spoonfuls
of breadcrumbs. Pinch of ground ginger, 2 ozs. grated
cheese.
Mince the onion, add to crumbs, cheese and sage, then
pepper, salt and ginger. Stuff the marrow with this
Put on top; bind up with tape. Put into a pan of hot
water or stock. Simmer half an hour. Then put into
flat greased dripping-pan. Sprinkle over with crumbs.
Put pats of dripping on top and bake 20 minutes or half
an hour. If pan is not large enough to simmer the
marrow in, then it may be put in a pie-dish with water
and cooked in the oven. To egg before crumbing is an
improvement, but not necessary. Serve with some gravy
made by putting flour into baking tin. Pour stock in
and boil.
356 HOUSEHOLD COOKEBT — MISCELLANEOUS.
WHITE PUDDINGS.
INGREDIENTS.
1 lb. Oatmeal. Pudding Skins,
i lb. Suet. Seasoning.
1 or 2 Onions.
Thoroughly cleanse skins by washing in salt and water,
turning outside in, rinsing and leaving overnight in cold
water. Chop fat, add to oatmeal with seasoning and
grated onion if liked. Quickly fill the skins about two-
thirds full, tie in circles, prick. Boil in boiling water
about 2 hours. Serve hot.
BLACK PUDDINGS (SCOTCH METHOD).
Take 1 qjiart of bullock's or sheep's blood, and mix with
it half a pound of oatmeal. Add half a pound of finely-
minced suet, salt, a table-spoonful of white pepper, a
teaspoonful of black pepper, and a teaspoonful of
powdered mint. Warm half a pint of skimmed milk, add
and mix thoroughly; turn the sausage skins inside out,
and wash them well in warm water and salt, then rinse
them well in cold water, and fill three parts full with the
mixture. Tie the two ends together; put them in hot
water, and boil slowly for 20 minutes. While they are
boiling, prick with a pin to let the air escape. Lay them
on a cloth to dry, and hang up for use. To warm, lay
them in boiling water in a deep saucepan, and then toast
before the fire or on a gridiron.
Probable cost, 4d. per lb.
PAN HAGGIS.
INGREDIENTS.
i lb. Suet. f teaspoonful Salt.
i lb. Oatmeal. , § pint Milk.
2 ozs. Currants. A little Pepper.
Chop the suet and melt it in the saucepan; add the
oatmeal and the well-cleaned currants and stir over the
HOUSEHOLD COOKEBY — MISCELLANEOUS. 357
i5re 10 minutes'; then add the milk, pepper and salt. Put
on the lid and let it simmer very slowly for 10 minutes
longer, till it has absorbed all the milk. Press it all into
a small bowl, turn it neatly on a dish, and serve very hot.
POTATO STEW.
INGREDIENTS.
IJ lbs. Potatoes. i teacupful Water.
2 Onions. 4 teacupful Milk.
1 dessert- spoonful sweet 1 table-spoonful grated
Dripping. Cheese.
I teaspoonful Salt. 1 dessert-spoonful chopped
i teaspoonful Pepper. Parsley.
Pare thinly, wash and slice potatoes, chop the onions
and parsley; put some potatoes in the bottom of a
saucepan, some onions, pepper and salt, and repeat until
all are used up. Pour in the water and stew gently for
i hour; add the milk, stew about 20 minutes longer, till
all is sufficiently cooked. Turn out neatly on a dish,
sprinkle the cheese over, and brown before the fire.
Sprinkle with parsley.
STUFFED CABBAGE.
INGREDIENTS.
1 Cabbage. Seasoning.
3 Sausages. i pint Brown Sauce.
2 table-spoonfuls
Breadcrumbs.
Blanch the cabbage, cut out the centre stalk of each
leaf. Skin the sausages and mix with breadcrumbs and
seasoning; form into little rolls. Lay a roll on each leaf.
Roll into little bundles and tie with string. Cook in
blown sauce about three-quarters of an hour. Remove
string; serve hot with sauce strained over.
358 HOUSEMOLD COOKEBY — MISCELLANEOUS.
OATMEAL SAUSAGES.
INGEEDIENTSl
4 ozs. Oatmeal. 1 oz. chopped Onions.
} pint Water. Salt, Pepper, Nutmeg.
2 ozS. Fat Little Cold Meat, mixed
(if liked).
Thin Batter to coat: —
Maize, Crumbs, Breadcrumbs or Raspings.
Hot Fat to Pry. Mashed Potatoes.
Cook onion in fat for a little, then add the water and
bring to boiling point. Sprinkle in the oatmeal and stir
till again boiling. Cook with lid on for about 10 to 15
minutes. Season nicely, add chopped meat. Spread on
a plate and allow to cool. Roll into balls, and then into
sausage shapes. Coat with batter and crumbs. Fry in
hot fat. Serve on hot dish with mashed potatoes, brown
sauce or tomato sauce.
SAVOURY MACARONI.
INGREDIENTS.
i piut Milk. Fpw Raspings.
2 fresh Tomatoes. J lb. Boiled Macaroni.
2 ozs. Margarine. 1 Onion, finely chopped.
2 ozs. Breadcrumbs. , 1 table-spoonful chopped
2 ozs. Grated Cheese (If Parsley,
liked). Salt and Pepper.
Place all in a pie-dish in layers, tomatoes sliced and
peeled, butter placed in layers in pats. Place a few
raspings on top and cook in hot oven half an hour.
INDEX.
359
INDEX.
Adelaide Cakes - 271
Aigrettes of Anchovy 222
Alexandra Soup 43
Almonds, Devilled - 347
Almond Cream - 214
„ Filling 299
„ Horseshoes 294
Icing 298
„ Macaroons 293
„ Potatoes 159
„ Eing Cakes 294
„ Soup 37
Anchovy Aigrettes - 222
„ Baskets - 226
„ Biscuits h, la
Cr6me 227
„ Canapees 225
„ Sauce - 237
Apple Amber Pudding 191
„ Balls - 181
„ Charlotte 194
„ and Damson Jelly 322
„ Fritters 200
„ Paste 322
„ Salad 165
„ Sauce 239
„ Snow 204
„ Water ■ 328
Apples, Ginger 323
,, Stewed 178
Apricot Creams - 215
„ Jam (Dried) 317
„ Eleur of 205
Arrowroot Pudding 332 1
„ Sauce 249
Artichokes — Globe, Boiled 138
Artichokes — Jerusalem —
Baked 148
Braised - 152
Buttered ' 151
Steamed - 142
Stewed 146
PAGE
Artichoke Soup 36
Asparagus, Steamed - 142
Aspic Jelly 221
Aubergines, or Egg Plant —
StufEed-Baked 148
Stuffed-Braised 153
Steamed 141
Stewed ' 146
Average Proportions —
Baking, Plain 256
Broths 29
Creams 213
Fruits, Stewed 178
Jellies - 210
Meat Soups - 27
„ (Nondescript) 31
Milk Moulds 170
„ Puddings 169
Vegetable Soups (Dried) 23
(Nondescript)
26
a
(Fresh, Starchy) 23
f*
(Fresh, Watery)
23
Souffles
186
B
Baba au
Rhum
201
Bachelor
Cake
281
Bacon, Curled
353
Bacon and Eggs
341
Baking Powder
342
Bananas,
Chartreuse of
216
Banana
Paste
323
Banbury Cake 273
Barley, Plain Boiled
(Sweet) 170
Barley Pudding - 189
Barley Water 328
Batter— Coating (1) 253, 344
„ (2) 254
„ Pancake 182
„ Pudding (Steamed) 183
Beans and Bacon 344
360
INDEX.
PAGE
PAGE
Beans, Broad — Steamed
139
Bone Stock
22
,, Baked -
148
Bonne Femme Soup
42
Beans, French — Steamed
144
Bottling
305
„ Stewed
148
First Method
307
Beans, Haricot, Stewed
148
Second Method
307
Bearnaise Sauce
247
Third Method
307
Bechamel Sauce
241
Eules
306
Beef Essence
326
Table
305
„ Olives
103
Peas
308
„ Pressed
99
Salmon
309
„ Boasted
75
Tomatoes
308
„ Sandwiches (Eaw)
327
Brain Cakes
97
„ Spiced (Wet)
809
Brain
Sauce
237
„ „ (Dry)
309
Braise — Foundation
110
„ Tea (Slow Way)
325
Brandy Snaps
293
„ „ (Quick Way) -
325
Brawn
-
100
„ „ (Eaw)
325
Bread
—Baking Powder
257
„ „ Custard
329
Breadberry
331
Beetroot — Baked
148
Bread
-
255
„ BoUed
139
fj
Brown
255
• „ Steamed
143
iJ
Buttermilk
257
„ Pickled
311
ft
and Butter"
. „ Soup
40
Pudding
.172
Ben Rhydding Pudding
202 '
)f
and Butter
Bigarade Sauce (for
Pudding (Steamed) 172
Wild Duck)
246
^^
Date and Walnut
257
Birds' Nests
349
Jt
Dinner Eolls
265
Bird's Nest Pudding
170
J)
French (No. 1) -
265
Biscuits
288
}J
French (No. 2)
264
Anchovy k la- Cr6me
227
17
Grisini '
267
Brandy Snaps
293
JJ
Patties
129
Cheese and Celery
228
ft
Easpings
342
Chocolate
289
ft
Sally Lunn
266
Ooooanut Pyramids
295
JJ
Sauce 239
, 248
Ginger
289
Breakfast EoUs
269
Hunter's Nuts
290
Broth,
Invalid Mutton
326
Imperial
289
,^
Scotch
29
Jumble
290
»
Sheep's Head -
30
Lancashire Nuts
272
Brown Cal^e
272
Eemou
288
)>
Fish Sauce
239
Macaroons
293
jf
Flour
343
Oatmeal
262
Pudding (Plain) -
175
Parkins
292
f}
Pudding (Rich)
199
Sice -
290
M
Sauce
238
Black Puddings
356
)t
Scones
259
Black Currant Jelly
320
i)
Soup
27
Black Currant Jam
317
„
Stew
79
Blanquette of Veal
110
»
Steiw of Babbit
107
INDEX.
361
PAGE
Cakes —
PAGE
Brown Stock, Plain
32
Brandy Snaps
293
„ Vegetable Soup (1)
26
Brown
272
„ Vegetable Soup (2)
44
Chocolate -
285
Browned Crumbs
347
Chocolate (Small)
271
Browning
344
Chocolate Eclairs
276
Brussels Sprouts, Baked
148
Cinnamon
271
„ „ Purge
39
Coburg
292
„ „ Steamed
145
Coeoanut
284
„ „ Stewed
147
Coeoanut Pyramids
295
Buns —
Cream Buns
275
Chelsea
266
Dundee
284
Coeoanut
261'
Eccles
273
CoflEee
269
Fruit
292
Cream
275
Fruit (Large)
282
Hot Cross
266
Galette
269
London
260
Genoese Baskets
276
Easpberry
261
Genoese Pastry
276
Eoek
260
Gingerbread
262
Buttered Eggs .
351
(Damp)
283
Butter, to Clarify
353
(Good)
282
„ Cases
131
„ . (Spongy)
283
„ Chocolate Icing
296
Ground Rice Cheese
274
„ Maitre D 'Hotel
114
Hunter's Nuts
290
„ Melted Sauce
238
Jam Sandwich
277
„ Oiled or Drawer
249
Lancashire Nuts
272
;, Sauce
241
Lemon Curd Clreese
273
Louise
272
c
Lunch
281
Cabbage, Steamed
143
Macaroon Cheese
275
„ Red, Steamed
143
Macaroon
293
„ Baked
148
Madeira
284
„ Buttered
152
Maserines
291
„ / Stewed -
147
Mocha
278
„ (Stuffed)
Napoleon
291
Braised
153
Orange
280
„ Red, Pickled
312
Orange Cream Tartlets
274
„ Rice and
Pastry Sandwiches
275
Poached Eggs
352
Plum
286
„ Stuffed
147
Queen
270
Cabinet Pudding (Plain)
195
Raisin
286
„ (Superior)
196
Rice - t
285
Cakes —
Rice (Small) .
270
Adelaide
271
Russian Sandwich
279
Almond Horse Shoes
294
Scotch Currant Bun -
287
Almond Macaroons •
293
Scotch Pound
286
Almond Ring Cakes
294
Shortbread
263
Bachelor
281
Shrewsbury
288
Banbury
273
Simnel
287
362
INDEX.
Cakes —
PAGE
PAGE
Sponge
278
Chandfroid White Sauce
242
St. George's HaU
282
Cheese
Aigrettes
222
Strawberry Short Cake
280
tf
D 'ATtois
226
Swiss EoU
264
and Celery Biscuits
228
Swiss RoU (Rich)
277
jy
Cream Sandwiches
231
Tantallon -
293
jt
Custard
348
Walnut (a)'
279
t>
Cutlets
349
Walnut (b)
279
ft
Eggs
850
Welsh Cheese
274
tj
Pastry
227
White
283
jt
Potatoes
345
White, PlaJTi
263
tl
Pudding 346,
348
Yorkshire Tea
256
tt
Pyramids
228
Yule
267
t>
and Macaroni
345
Calf's Head
98
jl
Salad
164
Calf's Foot JeUy
211
Sandwiches
231
Caper Sauce
237
jf
Souffle or Fonden
225
Caramel Custards
199
Jl
Souffle (Cold) -
229
Caramel Walnuts
339
tt
Straws
227
Carrot Soup
24
Chelsea Buns .
266
Carrots, Baked
148
Cherry Pudding
196
„ Steamed
143
Chestnuts — ^Preparation
157
„ Stewed
147
jt
Plain
157
Casserole of Fowl
125
Chestnut Curry
157
Meat
132
Chestnut Soup
37
„ ^ Babbit
126
Chicken Creams
130
Cassolettes o'f Sweetbread
130
„
Fricassee
133
Castle Puddings
198
»
Galantine of
98
Cauliflower and Tomato
,j
Jelly
326
Souffl6
151
„
Kromeskies
131
Cauliflower, Baked
148
It
Panada
332
„ Steamed
143
Jl
Rissoles
128
„ au Gratin
150
},
Salad
164
„ , in Batter
158
J,
Victoria
133
„ Soup
38
Jl
Sandwiches
231
Celery, Baked
148
■ 11
and Chutney
„ Braised
154
Sandwiches -
231
„ au Gratin
150
jj
Cream Soup
41
„ Pried
159
Chicory, Boiled
139
„ Steamed
144
Chocolate Biscuits
289
„ Stewed
147
Butter Icing -
296
„ Soup
36
tl
Cake
285
Celeriae, Steamed
144
Jl
Cakes
271
Celeriao, Stewed
146
Curds
203
Chartreuse of Bananas
216
„
Eclairs
276
Chartreuse of Orange
216
Jl
Pudding
188
Charlotte Russe
214
It
SoufElfi
187
Chasseur Sauce (for
tj
Water Icing -
296
Venison)
246
Chop,
Grilled
84
INDEX.
363
PAGE
Chop, Minced 327
Choux''Paatry - 304
Chutney 313
Claret Jelly 211
Clarified Dripping 843
Clarified Butter 353
Clear Marmalade 316
Clear Soup 33
Clear Stock - S3
Coating Batter (1) 253, 344
' Coating Batter (2) 254
Coburg Cakes 292
Cocoa 346
Cocoanut Buns 260
„ Cake 284
lee 336
„ Pudding 187
„ Pyramids 295
„ Tablet 336
C9cktail, Liver 353
Cocktail, Liver and
Orajige Juice 353
Cod, Dressed 57
„ Grilled 55
„ Stuffed and Dressed 58
„ Steak, Fried 53
„ Steak, Stuffed' 58
Coffee (A) and (B) 347
„ Buns - 269
„ Custard Sauce 249
Colcannon 156
Cold Meat Curry 132
Cold Meat Mould 86
Compete of Fruit 206
Confectioner's Custard
Filling 298
Conservative Pudding 196
Consomme Colbert 34
„ Julienne 34
„ Eoyale 34
Convent Eggs - 349
Cooked Dressing (1) 168
Cooked Dressing (2) 168
Cornflour Mould (1) 171
Cornflour Mould (2) 202
Cornish Pasties 90
Cottage Pudding 177
Cow Heel - -V 81
PAGE
Cow Heel Jelly 81
Crab, Dressed 70
Cream Cakes or Buns 275
Creams, Almond 214
„ Caramel 214
„ Chicken 130
„ Chocolate 213
„ Coffee 214
„ Custard 214
„ Fish - 67
„ Fruit 215
„ Ginger - - 213
„ Swiss 203
Tapioca 203
„ Vanilla 214
„ Velvet - - 213
„ Whole - 213
Cream Ices with Jam 219
Cream Substitute 300
Crecy Soup 40
Crgme de Menthe Squares 338
Croutes k la Campagne 229
„ de Caboug 223
„ au Jambon 225
„ of Haddock 221
„ of Mushroom 22B
Crumbs, Browned 347
Crumpets - 268
Cucumber Sandwiches 234
Cucumber Sauce (Hot) 242
Cucumber (Stuffed) Braised 154
Curing of Hams and
Flitches 310
Curled" Bacon 353
Currant Pudding 173
Curried Eggs 353
„ Lentils 155
„ Veal 107
Curry, Chestnut - 157
„ Cold Meat 132
Sauce - 246
,, Soup 43
„ Vegetable - 157
Custard, Baked 172
„ Beef Tea 329
„ Confectioner 'a 298
„ Steamed 171
■„ Ice (Cheap) 218
364
INDEX.
PAGE
Custard Ice (Plain) 218
„ Ice (Rich) - 218
„ Sauce - 240, 249
Cutlets in Aspic k la
Princesse - 113
Cutlets k la Zingara 118
„ Cheese 349
„ Durham - 128
„ Egg - 350
„ Lentil and Cheese 351
„ Mutton 114
„ Nut 350
„ Pork 116
„ Reform 115
„ Soubise 119
Veal il7
Damson Cheese
323
Damson Jam
318
Date and Walnut Loaf -
257
DeyiUed Almonds
347
Devonshire Junket
204
Diablotines
224
Dinner RoUs
265
Doughnuts — with Yeast -
266
Doughnuts — without Yeast
267
Dried Apricot Jam
317
Dried Vegetable Soups
25
Dripping, Clarified
343
Dropped Scones.
258
Duck, Wild (Roast)
137
Duck, Roasted
94
Dundee Cake
284
Durham- Cutlets
128
Dutch Sauce
243
„ Stew
78
„ Sweetbreads
106
Eccles Cakes - 273
Eclairs, Chocolate 276
Eggs, Boiled (Hard) - 342
„ Boiled (Soft) 342
„ Buttered - 351
„ Cheese - 350
„ Convent - 349
PAGE
Eggs, Curried 353
„ Scotch 348
Egg, Cutlets - 350
, „ FUp 330
„ Poached 341
„ Sauce 237
„ Scrambled , 342
„ and Anchovy
Sandwiches 232
English Salad 162
English Salad Dressing - 166
Espagnole Sauce - 244.
Everton Toffee 334
Exeter Stew 79
Farinaceous Souffle 186
Fat, Rendered 343
Farced Omelet 185
Feather Icing 298
Fig Pudding 194
„ Sauce 251
,, Tablet - 336
Fillings for Cakes —
Almond - - 299
Confectioner's Custard 298
Cream Substitute 300
Orange 299
Walnut 299
Fish, Baked in Milk 51
„ Boiled - 49
„ (Salt) Boiled - 50
„ Choice and
Preparation - 49
„ Curry 66
„ in Batter 54, 64
„ in Custard 67
„ Cakes (No.-l) 56, 64
„ Cakes (No. 2) 64
„ Cream 67
„ Croquettes - 65
„ Cutlets 65
„ Grilled 55
„ Mould 59, 69
„ Pastry - 69
„ Pie - 55
„ Pudding - 55
„ Salad - 163
INDEX.
365
PAGE
Fish, Sauce - 238
„ Sauce (Brown) 239
„ Scalloped - 65
„ Souffle 67
„ Soup (Plain) 23
„ Soup - - 35
„ Steamed - 53
„ Stock 22
„ Stewed - 50
„ Filleted, Steamed 327
Flaky Pastry 303
Fleur of Apricots 205
Flitches, Curing of - 310
Flour, Boiled - 347
Flour, Brown 343
Fondant Coating 296
Fondant Icing 297
Forcemeat, Chestnut 253
„ Sage and Onion
StuflSng 77, 252
„ Turkey and
Fowl Stuffing 253
„ Veal 252, 344
Foundation, Braise 110
Foundation White Sauce 237
Fowl, Boiled - 96
„ Boned 95
„ Casserole 125
„ Roasted - 93
Freezing Without Ice 217
French Beans 144, 148
„ Bread (No. 1) 265
„ Bread (No. 2) 264
„ Salad Dressing 166
„ Salad - 161
Fresh Meat, Boiled 72
Fricandeau of Veal 111
Fricassee of Chicken 133
Fruit Cake - 282
„ Pudding, Boiled 175
„ Pudding, Cold - 180
„ Salad 164
„ Stewed - 178
„ Tart 181, 190
„ Cakes - 292
„ and Cream Ice 219
„ Jelly 212
„ Sandwiches 235
Fruit Tart (No. 1)
„ Tart (]Sfo. 2)
Vol au Vent
PAGE
181
180
205
Galantine of Chicken 98
Galantine of Veal 99
Galette 269
Game Pie (a) - 123
Game Pie (b) 124
Game Seasons 134
Garnish, Eeform - 115
General Rules —
Bottling Fruit and
Vegetables 306
Choice and Preparation
of Fish 49
For Freezing 217
Jams and Jellies 314
Omelet Making 181
Soup Making 21
Stock Making - 21
Genoese Baskets 276
Genoese Pastry - 276
Genoese Pastry, Iced 276
Gherkin and Sardine
Sandwiches 232
Giblet Soup 28
Ginger Biscuits 289
Gingerbread 262
„ (Damp) 283
„ (Good) 282
(Spongy) 283
Ginger Apples - - 323
Ginger Cream 213
„ Sandwiches - 236
„ Syrup - 324
Glaze (1) - 251
Glaze (2) 252
Gooseberry Fool 204
„ Jam 31S
„ Sauce 248
Grape Fruit Marmalade 317
Gratin Sauce - 245
Gravy Soup - 44
Grenadines of Veal - 111
Green Peas, Boiled - 140
366
INDEX.
PAGE
PAGE
Green Peas, Steamed
145
Hough, Potted
74
Green P^as Marrowfat
Hough and Vegetables,
(Boiled)
139
Stewed -
80
Green Pea Pur^e
158
Huitres h la Tzar
224
Green Pea Pur^e Soup
38
Hunter's Nuts
290
Grilled Chops - ' -
84'
„ Kidneys
114
I
„ Kippered Herring
55
„ Steak
113
Ice, Cocoanut
336
Grisini Bread
267
Ices, Plain
218
Ground Eiee Cheese Cakes
274
„ Cream, Chocolate
219
Ground Bice Pudding
„ Cream, With Jam -
219
Steamed
176
„ Cream and Fruit
219
Grouse (Boast)
136
„ Custard, Cheap
218
Gruel
329
„ Custard, Plain
218
Guide as to Oven Heat
„ Custard, Bici
218
for Large Cakes
281
„ Water, Lemoii
220
„ Water, Baspberry -
220
H
„ Water, Jam
220
Icing, Almond
298
Haddock, Baked Stuffed
51
„ Chocolate Butter -
296
„ Crofltes
221
„ Chocolate, Water
296
„ Dressed
57
„ Feather
298
Haggis
74
„ Fondant
297
Ham, To Bake
118
„ Mountain
298
Ham, To Boil
73
„ Orange Water
295
Handy Measures
11
„ Boya
296
Hard Sauce
251
„ Transparent
297
Hare, Jugged
105
„ Water
295
Hare, Soup
46
Imitation Hare Soup
45
Haricot of Mutton
101
Imperial Biscuits
289
Hash
85
Invalid JeUy ,
331
Head, Potted
73
Invalid Mutton Broth
326
Helensburgh Toffee
335
Irish Moss Jelly
330
Herring, Baked or Potted
52
Irish Stew
77
„ Fried
54
„ Grilled Fresh
55
J
„ Grilled Kippered
„ Boe Prittei-3 -
55
223
Jam Layer Pudding
174
„ Stuffed
52
„ Sandwich (1)
277
HoUandaise Sauce
247
„ Sandwich (2)
272
HoUandaise Soup
39
„ Sauce
240
Horse Eadish Sauce (Hot)
242
„ Turnovers
182
Horse Eadish Sauce (Cold)
247
Jams and Jellies, Bules
314
Hotch Potch
30
Jam, Black Currant -
317
Hot Cross Buns
266
„ Dried Apricot
317
„ Pot
91
„ Damson and Plum
318
„ Water Crust
304
„ Clear Marmalade
316
INDEX.
367
PAGE
Jam, Grape Fiuit
Marmalade
„ Thick Marmalade
„ Gooseberry
„ Raspberry
„ Khubarb
„ Strawberry
„ Rhubarb and Ginger 319
„ Vegetable Marrow
(Pulped) -
„ Vegetable Marrow
(Whole) -
Jelly, Apple and Damson
„ Aspic
„ Black Currant
„ Red Currant (A)
„ Red Currant
(Uncooked) (B)
„ Red Currant
(Uncooked) (C)
„ Calf's Foot
„ Chicken
„ Claret
Fruit
„ Invalid
„ Irish Moss
„ . Lemon
„ Macedoine of Fruit
„ Marble
„ Orange
„ Stanhope
„ Tomato (Little)
„ Wine
Jeu Chutney
Jugged Hare
Jumble Biscuits
317
316
318
319
319
318
320
320
322
221
320
321
321
322
211
326
211
212
331
330
210
212
213
208
211
230
211
314
105
290
K
Kale, Steamed 144
Kale, Stewed 147
Kedgeree i 56, 65
Kidneys, Grilled - 114
„ Stewed 102
„ and Bacon 117
„ Soup - 44
Kohl Rabi, Steamed 144
Kromeskies of Chicken - ISl
PAGE
L
Lamb, Forequarter of 93
Lamb or Mutton, Roasted 76
Lamb's Head, Dressed 97
Lancashire Nuts 272
Larded Pigeons 112
Larded Sweetbreads 112
Lax Sandwiches 233
Leeks, Baked 148
„ Steamed 144
„ Stewed 147
„ au Gratin 150
Leicester Pudding 198
Lemonade - 328
Lemon Biscuits 288
Curd 323
Curd Cakes 273
Jelly 210
Pie - 193
Pudding 193
Sago 179
Sauce - 250
Souffle 208
Sponge 206
Syrup 324
Water Ice 220
Lentils, Carried 155
Lentil and Cheese Outlets 351
Lentil Soup - 25
Lettuce Salad 161
Lettuce Sandwiches 234
Linseed Tea - 330
Liver and Bacon Fried 82
Liver and Bacon Stewed 80
Liver Cocktail - - 353
Liver h, la Francaise 116
Lobster Bisque 35
Lobster Sauce 243
London Buns 260 '
Louise Cakes - 272
Louise Pudding 198
Lunch Cake - 281
M
Macaroni and Cheese - 345
„ £l la Milanaise 852
& la Tomate 352
S68
INDEX.
t
PAGE
PAGB
Maearoni Savoury
358
Mince Boll
106
Macaroon Oheese Cakes
275
Minced Chop
327
Macaroons
293
Mincemeat
354
Magedoine of Fruit Jelly
212
Mincemeat, Plain
354
Mackerel, Boiled
50
Mint Sauce
240
Mackerel, Grilled
55
Mixed Fruit Salad
167
Madeira Cake
284
Mocha Cake
278
Madeira Pudding
192
Mocha Pudding
209
Madras Sandwiches
233
Mock Kidney Soup
27
Maitre D 'Hotel Butter
114
Mock Turtle Soup
47
Maitre D 'Hotel Sauce
243
Molasses
334
Malvern Pudding
180
Mountain Icing
298
Manchester Pudding
191
Muffins
268
Marble JeUy
213
Mullitagawny Soup
48
Marmalade, Clear
316
Mushrooms, Baked
150
Grape Fruit
317
„ Croutes
223
„ Thick
316
Pickled
311
,, Pudding
197
„ Stewed
158
Marrow, Baked
148
Mustard Sauce
238
„ Braised -
153
Mutton Outlets
114
„ Steamed
144
„ Reform
115
„ Stewed
146
S, la
Marshmallows
337
Zingara
118
Marzipan
339
Mutton, Haricot
101
Maserines
291
„ Boast, Frozen
76
Mashed Potatoes
154
„ Boast, Pot
76
Mashed Turnips
154
„ Boast, Saddle of
91
Mayonnaise Dressing
167
„ Stuffed Shoulder
92
„ of Salmon -
70
„ Sauce
248
N
Measures, Handy
11
Meat, Boiled Fresh
72
Napoleon Cakes
291
„ Boiled Salt
72
Norv^gienne, Eognons -
229
„ Cakes
87
Notes on Scullery Work
12
„ Casserole
132
Nouille Pastry
304
„ Croquettes
128
Nut Outlets
350
„ Mince EoU
106
„ Mould
86
o
„ Pastry
87
Oatcakes
261
,, Patties
126
Oatmeal Biscuits
262
,, Pie
90
Oatmeal Sausages
358
„ Potted
132
Oeufs, St. Malo
230
„ Pudding, Boiled
88
Oiled or Drawn Butter
Melt Soup
28
Sauce
249
Meringues
209
Omelet, Farced
185
Milk Toast
333
„ Bum
185
Mince of Cold Meat
85
„ Savoury
184
„ CoUops
82
„ SoufflS
185
INDEX.
369
Omelet, Sweet
PAGE
185
Pastry, Eich Short Crust
PAGE
302
Onions, Boiled
139
Kough Puff
301
„ Pickled '
3ir
„ Sandwiches
275
„ Steamed
145
„ Short Crust
301
„ Stewed
147
■„ Spiced Short Crust
303
„ au Grratin
150
„ Suet
301
„ Stuffed
87
„ Syrup
181
Onion, Sauce
238
Patties, Bread '
129
Orange Cake
280
„ .Meat
126
„ Chartreuse
216
„ Oyster
68
„ Cream Tartlets
274
Pea, Green, Pur6e
158
„ Jelly
208
Peas, Green, Boiled
140
„ Juice and Liver
„ Green, Steamed
145
(Socktail
353
„ Marrow fat. Boiled
139
„ Pudding, Steamed
198
„ , Bottled
308
„ Salad
165
„ Pudding
155
„ Sauce
250
Pectin, Test for
315
„ Water Icing
295
Pheasant, Roast
136
Oxtail Soup
47
Pheasant Salmi
108
Oxtail, Stewed
104
Pickles, Sweet
313
Oyster Patties
68
Pickled Beef, Spiced (Wet)
309
Oyster Sauce
243
„ Beef, Spiced (Dry)
309
Oysters, Scalloped
66
„ Beetroot
311
•„ Mushrooms
311
P
„ Onions
311
„ Bed Cabbage
312
Palermo Soup
42
„ Tongue (Wet)
310
Palestine Soup
36
„ Tongue (Dry)
310
Canada or Panard 101
254
„ "Vegetables
310
Panada Chicken
332
„ -^ Walnuts
312
Pancakes
182
Pie, Fish
55
Pan Haggis
356
„ Game (a)
123
Parkins
292
„ Game (b)
124
Parsley, Pried
161
„ Lemon -
193
„ Sauce
238
„ Meat
90
Parsnips, Baked
148
„ Pigeon
122
,, Steamed
145
„ Babbit
121
„ Stewed
148
„ Raised Pork
122
Partridges (Boast)
136
„ Boman
127
Pastry Cheese
227
^, Bu'ssian
126
„ Ghoux
304
„ Sea
89
„ Flaky
303
„ Sheep's Head
88
„ Hot Water
304
„ Shepherd's
85
„ Meat
87
„ Steak and Kidnej'
120
„ Nouille — -
304
„ Veal and Ham
121
„ Potato (1 and 2)
302
„ Vegetable ' 155
„ Puff
303
Pigeon Pie
122
„ Raised Pie Crust
304
Pigeons, Larded
112
2A
370
INDEX.
PA0B
Pigeons, Boast 95
„ Stewed 108
Pineapple Sponge 207
Plquante Sauce - 245
Plaice, Baked Fillets of 52
Fried Fillets of 63
„- Fried 54
„ a la Maitre D'Hotel 59
Plain Custard lee 218
„ Ices -218
„ Mincemeat 354
Pluck Soup 28
Plum Cake 286
„ Jam 318
„ Pudding 195-
„ Pudding (Plain) 177
Poached Egg 341
Poor Man's Goose 91
Pork Cutlets 116
Pork Boast 93
Porridge , - 341
Portuguese Bars 200
Pot Boast 76
Potato Border 115
„ Cases - 131
„ Chips (a) 160
„ Chips (b) 160
„ Croquettes - 159
„ Pastry, (1 and 2) 302
„ Puree Soup - 37
„ Ribbons 160
Salad 162
„ Scones 259
„ Soup 25
„ Stew 357
„ Straws 160
Potatoes, Almond - 159
„ Baked 159
„ Boiled 140
„ Cheese 345
„ Fried 159
„ Mashed 154
„ Boast 154
, „ Steamed 145
„ Stewed 148
„ Stuffed 80
„ (New) Buttered 152
Potted Head 73
PAGE
Potted Herring - 52
„ Hough 74
.• „ Meat 132
„ Shrimps 71
Preserves —
Apple and Damson Jelly 322
Apple Paste 3^2
Apriaot (Dried) Jam 317
-Black Currant Jam 317
Black Currant Jelly 320
Gooseberry Jam 318
Marmalade,, dear 316
Marmalade, Grape Fruit 317
Marmalade, Thick 316
Plum or Damson Jam 318
Easpberry or Loganberry
Jam - - 319
Bed Currant Jelly, A
and B 321
Bed Currant Jelly, C 322
Ehubarb Jam - 319
Bhubarb and Ginger 319
Strawberry Jam, 318
Vegetable Marrow Jam
(Pulped) 320
Vegetable Marrow Jam
(Whole) 320
Pressea Beef 99
Prune Mould 207'
Prune Sandwiches 235
Prunes Stewed 178
Pudding, Apple Amber 191
„ Apple Charlotte 194
„ Apple Fritters 200
,, Arrowroot 332
„ Baba au Bhum 201
„ Barley, Plain
Boiled 189
„ Barley (Sweet) 170
„ Batter, Steamed ISP.
„ Ben Ehydding 202
,, Bird's Nest - 170
„ Bread and Butter 172
„ Bread and Butter
Steamed 172
„ Brown (Plain) 175
„ Brown (Eieh) 199
„ Cabinet, Plain 195
INDEX.
371
Pudding, Cabinet, Superior 196
„ Caramel Custards 199
„ Castle 198
„ Cheese 346, 348
„ Cherry - 196
„ Chocolate (Baked) 188
„ Chocolate
(Steamed) 199
„ Coeoanut 187
„ Conservative 196
„ Cornflour Mould
(No. 1) , - 171
„ Cornflour Mould
' (No. 2) 202
„ Cottage 177
„ Currant 173
„ Currant (Plain) 173
„ Custard (Steamed) 171
„ Custard (Baked) 172
„ Fig - 194
„ Fish 55
„ Fruit (Boiled) 175
„ Fruit (Cold) 180
„ Jam Layer 174
„ Leicester 198
„ Lemon 193
„ Lemon Sago 179
„ Louise 198
„ Madeira - 192
„ Malvern 180
„ Manchester 191
„ Marmalade 197
,, Meat 88
„ Mocha - 209
„ Orange, Steamed 199
„ Plum 195
„ Plum, Plain 177
„ Portuguese Bars 200
„ Queen of 188
„ RaUway - - 178
„ Rice and Apricots 189
„ Rice (Ground)
Steamed - 176
„ Rice Plain Boiled
(Sweet) 170
„ Bice Mould
(Plain) 171
PAGE
Pudding, Eicc (without
Eggs)
169
1}
Boly Poly
174
J)
Rum Omelet
185
jf
Sago and Rhubarb
Mould
179
)}
Savoury
358
}j
Scrap ,Bread
176
»
Scrap Bread
(Baked)
176
jj
Semolina
169
Seven Cup
175
)}
Souffles
185
}}
Spanish Puffs -
200
Suet
173
}}
Sultana 173
199
jj
Sweet Omelet
185
jj
Swiss
179
jj
Swiss Tart
192
»
Syrup Pastry
181
j;
Tapioca (1)
169
»
Tapioca (2)
190
7J
Treacle -
174
}}
Treacle (Superior
) 194
1J
Vermicelli
189
J1
Viennoise
197
ft
Wakefield
180
}J
Yorkshire (A)
183
)}
Yorkshire (B)
183
Puff Pastry
303
-
Q
Queen
Cakes
270
Queen
of Puddings
188
Quenelles of Veal
101
Quenelles of Whiting
68
R
Rabbit,
Blanquotte
110
;;
Boiled
96
Brown Stew
107
ty
Casserole
126
tj
Pie
121
jj
White Stew
78
Railway Pudding
178
Raised
Pie Crust
304
Raised
Pork Pie
122
Raisin
Cake
280
372
INDEX.
PAGE
PAGE
Raspberry Buns
261
Roast
Veal, StuflEed
92
„ Cream
215
Rock
Buns
260
„ Jam
319
Rognons Norv^gienne
229
„ Vinegar
324
Roly Poly
174
„ Water lee
220
Roman Pie
127
Eed Cabbage (Pickled) -
312
Rough Puff Pastry
301
„ Currant Jelly (A)
321
Royal Icing
296
„ Currant Jelly (B)
321
Rum
Omelet
185
„ Currant Jelly (G) -
322
Russian Pie •
126
Reform Cutlets
115
„
Sandwich
279
Reform Garnish
115
Tofflee
335
Reform Sauce
245
Rhubarb and Ginger
319
s
^, Jam
319
„ Mould
208
Saddle of Mutton (Boast)
91
Ribbon Fillets of Sole
63
Sage
and Onion Stuffing 77
252
Ribbons, Potato
160
Sago,
Lemon
179
Rice and Apricots
189
Sago
and Rhubarb Mould
179
„ Biscuits
290
Sago
Cream
331
„ Cake (Large)
285
Salad
Dressing (Cooked) 1
ie'8
„ Cakes
270
Dressing (Cooked) 2
168
„ and Cheese
345
Dressing,' English
166
„ Ground Pudding
Dressing, French -
166
(Steamed)
176
Dressi^ig,
„ Mould (Plain)
171
Mayonnaise
166
„ Plain (BoUed)
156
Dressing, Sweet
167
„ Plain (Boiled) Sweet
170
Apple
165
„ without Eggs
169
Cheese
164
„ Soup
, 31
Chicken
164
Rich Short Crust
302
English
162
Ring, Yeast
265
Fish
163
Rissoles of Chicken
128
French or Lettuce
161
Rissoles in Paste
127
Truit
164,
Roast Beef
75
Mixed Fruit
164
„ Duck
94
Orange
165
Fowl
93
Pineapple --
165
„ Grouse
136
Potato
162
„ Lamb or Mutton
>
Tomato
162
(Frozen) \
76
Winter
163
„ Mutton (Pot)
76
Salmon, Boiled
56
J, Mutton, Saddle of
91
Bottled ^
309
„ Partridges
136
Mayonnaise
70
„ Pheasant
136
Sally
Lunn
267
„ Pigeon —
95
Salmi of Pheasant
108
„ Pork
76
Salsify, Steamed
145
,, Potatoes
154
Salsify, Stewed
146
, Shoulder of Mutton
Salt
Fish, Boiled '-
50
(Stuffed)
92
Salt Meat, Boiled
72
INDEX.
373
PAGE
FAais
Sandwiches, Cheese
231
Sauce
Egg
237
„ Cheese, Cream
231
j>
Espagnole
244
„ Chicken
232
,j
Fig
251
„ Chicken and
„
Fish
238
Chutney
231
jj
Fish, Brown
238
„ Cucumber
234
fj
Foundation or
„ Egg and
White
237
Anchovy
232
Gooseberry
248
„ Fruit
235
J)
Gratin
245
„ Gherkin and
Hard
251
Sardine
232
„
HoUandaise
247
„ Ginger Cream
236
It
Horse Radish (Cold,
247
„ Lax -
233
)j
Horse Radish (Hot)
242
„ Lettuce
234
jj
Jam
240
„ Madras
233
jj
Lemon
250
•,-, Pastry
275
tj
Lobster
243
„ Prune
235
J,
Maitre D 'Hotel
243
„ Eaw Beef
327
)t
Mayonnaise
248
„ Russian
279
),
Melted Butter
23S
„ Salmon and
ti
Mint
240
Lobster
233
JJ
Mustard
238
„ Salted Almond 235
,}
Oiled or Melted
„ Tomato and
Butter
249
^ Egg
234
JJ
Onion
238
Sardine Pyramids
227
»
Orange
250
Sardine Toast
222
)j
Oyster
243
Sauce, Anchovy
237
ij
Parsley
238
„ Apple
239
JJ
Piqua,nte
245
„ Arrowroot
249 ,
J,
Reform
245
„ Beamaise
247
JJ
Shrimp
242
„ Bechamel
241
JJ
Soubise
244
„ Bigarade
246
JJ
Supreme
241
„ Brain
237
J,
Sweet 238
249
,; Bread (1)
239
J,
Tart are
248
„ Bread (2)
248
JJ
Tomato
246
'„ Brown
238
JJ
Treacle
240
Butter
241
JJ
Veloutg
241
„ Caper
237
JJ
Whipped Egg
251
„ Chasseur (for
JJ
Wine
250
Venison) -
246
Sausage RoUs
90
„ Chaudfroid (White]
242
Sausages, Stewed
82
„ Chocolate
250
Savoury Balls
79
„ Coffee Custard -
249
JJ
Macaroni
35a
„ Cucumber (Hot) -
242
JJ
Omelet
184
„ Curry
246
JJ
Pudding
358
„ Custard
249
Scalloped Oysters
66
„ Custard (Plain) -
240
JJ
Fish
65
„ Dutch
243 ,
JJ
Sweetbreads
130
374
INDBX.
Scotch Eggs
Scones, Brown
PAGE
348
259
X
Souffle, Cheese (Hot)
„ Cherry
225
186
„ Dropped
258
}t
Chocolate
187
Potato
259
J,
Farinaceous
186
„ Soda -
258
„
Fish
67
„ Sweet Milk
258
jj
General Foundation
„ Treacle
259
Proportions
186
Scotch Bloth
29
)>
Lemon
208
„ Currant Bun
287
J}
Nut
151
„ Pound Cake
286
»
Omelet
185
Scrambled Egg
342
?j
Vanilla
186
Scrap Bread Pudding
176
Soup,
Alexandra
43
Scrap Bread Pudding
;j
Almond
37
(Baked)
176
tt
Artichoke or
Seafoam Soup
45
Palestine
36
Seakale, Boiled
140
JJ
Beetroot
40
Seakale, Stewed
147
»
Bisque of Lobster
35
Sea Pie
89
»
Bonne Femme
42
Semolina Pudding
169
?>
Broth, Scotch
29
Semolina Snow
206
)?
Broth, Sheep's Head
30
Seven Cup Pudding
175
ft
Brown
27
Sheep's Head
75
ir
Brown Vegetable (1)
26
„ Broth
30
Brown Vegetable (2)
44
„ Pie
88
^^
Brussels Sprouts
Shell Fish, Scalloped -
66
Pnrle
(39
Shepherd's Pie
85
j%
Carrot
24
Shortbread
263
:j
Cauliflower
38
Short Pastry
301
ft
Oelery
36
Short Pastry, Bioh
802
ft
Chestnut
37
Short Pastry, Spiced
303
ft
Chicken Cream
41
Shoulder of Mutton,
tt
Clear
33
Stuffed (Boast)
92
it
Consommg Colbert
34
Shrewsbury Cakes
288
ft
Consommfi Julienne
34
Shrimps, Potted
71'
tt
ConsoTTimfi Boyal
34
SitTiTnel Cake
387
tt
Orecy
40
Soda Scones
258
tt
Curry
43
Sole, Whole Stuffed, Fried 61
ft
Pish - 2:
!, 35
„ Stuffed, Baked
62
it
Giblet
28
„ a, la Crgme Blanche
61
tt
Gravy
44
„ Aux Crevettes
61
ft
Green Pea Purfie
38
„ au Gratin
60
tt
Hare
46
„ h la Portugaise
59
tt
Hollandaise
39
„ a, la Eouenaise
60
tt
Hoteh Potch
30
„ Ribbon, Fillets of
63
tt
Imitation Hare -
45
Soubise, Outlets
119
tt
Kidney
44
Souffle, Cauliflower and
ft
LentU
25
Tomato
157
ft
Melt
28
Souffle, Cheese (Cold)
229
tt
Mock Kidney
27
INDEX.
375
FAG£
Soup,
Mock Turtle
47
tf
Mulligatawny
48
t}
Onion
23
))
Ox TaU
47
Palermo
42
Pluek
28
Potato
25
Potato Purge
37
Riee
31
Sea Foam -
45
Tapioea Cream
41
Tomato
39
Turnip
41
Vegetables, Dried
23
23
23
Vegetables, Starchy
„ Vegetables, Fresh
Starchy
„ Vegetables, Fresh
Watery - 23
„ Vegetables, Less
Watery - - 24
„ Vegetable Marrow 24
„ Wliite - - 36
„ White Lentil 42
„ White Vegetable - 26
Spanish Puffs - 200
Spiced Apple Tart - 190
Spiced Short -Crust \ - 303
Spiced Vinegar 311
Spinach - ■ 157
Spinach h. la Creme 157
Sponge Cake 278
Sprouts 145
Sprue, Steamed 142
Stanhope Jelly 211
Steak, Grilled 113
„ and Kidney Pie - 120
„ Steamed - - 84
„ Stewed - 103
„ and Onions (Fried) 83
„ Victoria 104
Steamed Filleted Fish 327
Stew, Brown - 79
„ Brown, of Rabbit 107
„ Exeter and Savoury
Balls - - 79
„ Fish 50
„ Fruit - 178
PAGE
Stew, Hough and
Vegetables
80
„ Irish
77
„ Kidney
102
„ Ox Tail
1£)4
„ Pigeon
108
„ Potato
„ Prunes
178
„ Rabbit (White)
78
„ Steak
103
„ Veal and Riee
102
„ Vegetable Marrow
14G
St. George's Hall Cake
282
Stock, Bone
22
„ Clear
33
„ Fish
22
„ Plain Brown
32
„ Second
32
„ White
32
Strawberry Cream
215
„ Jam
318
„ Shortcake -
280
Stuffed Cabbage -
147
1
, and Dressed Cod
58
1
, Cod Steaks
58
t
, Haddock (Baked)
51
J
, Herring
52
)
, Mutton Shoulder
92
, Onions
87
J
, Potatoes
86
Tomatoes (Baked)
149
J
, Veal (Roasted) -
92
StuiEng, Sage and
Onion 77,
-258
Suet Pastry
301
Suet Pudding
173
Sultana Pudding
173
Sweet Milk Scones
258
Sweet Omelet
185
Sweet Pickles
313
Sweetbread, Cassolettes of
130
Sweetbreads, in Cases
131
„ h la Creme
109
„ Dutch
106
Fried
117
„ Larded
112
„ Mixture
125
„ Scalloped
130
376
INDEX.
PAGE
Sweetbreads, Vol au Vent 124
Swiss Cream 203
„ Pudding 179
„ Roll - 264
„ Roll, Rich 277
„ Tart - 192
Syrup Pastry 181
Syrup - --340
Table for Bottling Fruits
and Vegetables 305
Tablet, Cocoanut 336
„ Fig . - 336
„ Walnut 336
Tantallon Cakes 293
Tapioca Cream - 203
„ Cream Soup - 41
„ Pudding (1) 169
„ Pudding (2) - 190
Tart, Fruit- - - 181, 190
Tart, Swiss - 192
Tartare Sauce 248
Tartlets, Orange Cream - 274
Tea 346
Teacakes, Yorkshire 256
Tea, Linseed 330
Teal (Roast) 137
Thick Marmalade ^316
Toad-in-a-Hole 87
Toast Water 328
Tomatoes and Bacon 351
Baked (a) 149
„ Baked (b) ■ 149
„ Baked Stuffed 149
„ Bottled • 308
„ Jellies of. Little 230
„ Salad ■ 162
Tomato Chutney (1) 313
„ Chutney (2) 314
„ and Egg Dish 150
„ and Egg
Sandwiches -, 234
Sauce 246
„ Soup 39
Tongue, Glazed and
Buttered 100
PAGE
Tongue, Pjckled (Dry) - 310
Tongue, Pickled (Wet) 310
Transparent Icing 297
Treacle Pudding - 174
„ Pudding, Superior 194
„ Sauce 240
„ Scones 259
Trifle - 205
Tripe and Onions (Stewed) 81
Turkey and Fowl Stuffing 253
Turkish Delight - 337
Turnip, Old, Boiled 141
„ New, Boiled 141
„ , Steamed 145
Vanilla" Cream
Veal Blanquette
♦, Cake (1)
„ Cake (2)
„ Curried
„ Cutlets
„ Forcemeat
„ Pricandeau
,j Galantine
„ Grenadines
214
110
119
120
107
- 117
252, 344
111
99
111
„ and Ham Pie 121
„ and Ham Shape 129
„ Quenelles 101
„ and Rice Stew 102
„ Stuffed (Roast) 92
Vegetable Marrow, Baked 148
„ Marrow, Steamed 144
„ Marrow, Stewed 1^6
„ Marrow Goose 358
„ Marrow Jam
(Pulped) - 320
„ Marrow Jam
, (Wliole) 320
„ Marrow Soup 24
Pie 155
„ Soup, Brown (1) 26
„ Soup, Brown (2) 44
„ Soup, White -je
Vegetables . 13^
„ Baking 143
INDEX.
377
PAGE
Vegetables, Boiling • 138
„ Braising - 152
„ Cooking in
Butter 151
„ Frying 15S
„ Steaming 141
„ Stewing 140
„ To Use Raw 161
Artiohokes, Globe, Boiled 138
„ Jerusalem
Baked 148
„ Jerusalem
Braised 152
„ Jerusalem
Buttered 151
„ ' Jerusalem
Steamed 142
„ Jerusalem
Stewed 146
Asparag^is, Steamed 142
Aubergines (Stuffed)
Baked 148
„ (Stuffed)
Braised 153
„ Steamed 142
„ Stewed 146
Beetroot, Baked 148
„ Boiled 139
„ Steamed 143
Beans, Baked 148
„ Steamed 142
„ French, Steamed 144
„ French, Stewed 148
„ Haricot, Stewed 148
Brussels Sprouts, Baked 148
„ Sprouts
Steamed 145
„ Sprouts, Stewed 147
Cabbage, Baked - - 148
„ (Stuffed)
Stewed 147
„ (Stuffed)
Braised 153
„ Buttered 152
„ Steamed - 143
„ Bed, Steamed 143
„ Stewed 147
Carrots, Baked - ■ 148
PAGE
Carrots, Steamed 143
„ Stewed 147
Cauliflower, Baked - 148
„ au Gratin 150
„ »nd Tomato
Souffle - 151
„ in Batter 158
„ Steamed 143
Celeriac, Steamed - 144
Celeriac, Stewed - 146
Celery, Baked 148
„ Braised 154
„ Fried 159
„ Steamed 144
„ Stewed 147
Chestnuts, Preparation 157
„ Plain - - 157
Chestnut, Curry - 157
Chicory, Boiled 139
Colcannon 156
Cucumber (Stuffed)
Braised 154
Endive (French) Boiled 139
Haricot Beans, Stewed 148
Kale, Steamed 144
Kale, Stewed 147
Kohl Eabi, Steamed 144
Leeks, Baked 148
„ Steamed 144
„ Stewed 147
„ au Gratin 150
Lentils, Curried 155
Marrow, Baked 148
„ Braised 153
„ Steamed 144
„ Stewed 146
Mushrooms, Baked 150
Mushrooms, Stewed ISS'
Onions, Boiled 13»
„ Steamed 145
„ Stewed 147
„ au Gratin 150
Parsnips, Steamed 145
Parsnips, Stewed 147
Parsley, Fried - 161
Peas, Green, Boiled 140
Peas, Green, Steamed - 145
Peas, Marrowfat, Boiled 139
378
INDEX.
PAGE
Pea, Green, Purfie - 158
Peas Pudding - 155
Potatoes, Almond 159
Baked 148
„ Boiled 140
(New)
Buttered 152
„ Fried 159
„ Mashed 154
„ Roast 154
„ Steamed 145
„ Stewed 148
Potato Chips (a) 160
„ aiips (b) 160
„ Croquettes 159
„ Eibbons 160
„ Straws 160
Salsify, Steamed 145
Salsify, Stewed 146
Seakale, Boiled 140
Seakale, Stewed 147
Spinach ■ 157
Spinach h la Creme 157
Sprue, Steamed 142
Tomato and Egg 150
Tomatoes (a) Baked 149
„ (b) Baked . 149
„ (Stuffed)
Baked 149
Turnip, New, Boiled 141
„ Old, Boiled - 141
„ Steamed 145
Yeloute Sauce 241
Velvet Cream 213
Venison - 135
Vermicelli Pudding 189
Victoria Chicken 133
Victoria Steak 104
Viennoise Pudding 197
Vinegar, Raspberry 324
Vinegar, Spiced 311
Vol au Vent of Fruit 205
Vol au Vent of Sweetbread 124
PAO£
w
Walnut Cake (a) - 279
„ Cake (b) 279
„ and Date Loaf - 257
„ Filling 299
„ Tablet 336
Walnuts, Pickled 312
Water Icing 295
„ lees 220
„ Lemon Ice - 220
„ Raspberry lee - 220
„ Ice made from Jam 220
Welsh Cheese Cakes 274
Welsh Rarebit 345
Whipped Egg Sauce - 251
Whitebait - 63
White Cake - 28'3
White Cake, Plain 263
White or Foundation Sauce 237
„ Puddings 356
Soup - 36
„ Lentil Soup - 42
„ Stew of Rabbit 78
Whiting, Fried 62
Whiting, Quenelles of 68
Wliole Sole, Stuffed and
Fried 61
Widgeon, Roast - 137
Wild Duck (Roast) 137
Wine Jelly - 211
„ Sauce - 250
„ Whey 332
Winter Salad - - 163
Yeast Ring - 265
Yorkshire Pudding (A) - 183
„ Pudding (B) - 183
„ Tea Cakes 256
Yule Cake - 267
Zingara Cutlets - - 118
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