Benedictus benedicat

a

BENEDICTUS
BENEDICAT"

A Collection of Cookery Recipes

by

La(fy Savill

FROM THE LIBRARY OF

James B. Herndon, Jr.

PRESENTED BY HIM TO THE

School of Hotel
A dministration

CORNELL UNIVERSITY

Ecneaicstis uenedicat /

3 1924 000 700 843

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/cu31924000700843

^^ Benedictus Benedicat ''

These recipes, many of which are old family ones,
are meant for the ordinary household and upon examination
will not he found to he extravagant : hut care and intelli-
gence, together with a good dash of greediness, are really
necessary for good results.

So may it he.

Helen W. Savill.

The least annoyance when I
am fasting seizes and over-
whelms me; hut when 1 have
enjoyed a dinner, my heart is
Jirm and steadfast. — Moliere.

ANGEL FOOD

A delicious cold sweet can be made by using 3 eggs, $02.
gelatine, Jib. granulated sugar and i lemon.

Beat sugar and yolks of egg weU untU you get a good cream,
then add the grated rind and juice of the lemon. Melt the
gelatine in i gill of hot, but not boiling, water, and strain into the
yolk mixture and beat until it becomes quite thick. Whisk the
whites of the egg until they become very stiff and then fold into
the mixture, pour into a glass dish. Make this, only just before
serving.

APRICOT JELLIES

^Ib. of dried apricots, \Vd. castor or granulated sugar, 2
tablespoonfuls of gelatine, 2oz. sweet almonds.

Wash the apricots very thoroughly in cold water, then put
into a bowl of warm water untU just covered and let them stand
for twenty-four hours. Next day put fruit and liquor in a stew-
pan and let come slowly to the boil, add the sugar and cook for
ten minutes or untU the sugar has quite dissolved. Melt the
gelatine in a cup with a little of the juice and add when the
mixture has cooled a little. Rub some smaJl moulds with a Uttle
oU, or butter, decorate with chopped blanched almonds and fill
with the apricot mixture. Put in a cool place to set and turn out
in the usual way.

APPLE TARTLET
Make a short pastry crust in the usual way and cut out and
line an enamel or tin plate. You will want 2 large cooking apples,
I teacup of sugar, 2oz. of margarine, i egg and the grated rind
and juice of a lemon. Melt the butter, add the egg well beaten,
the sugar and lemon and the apples, peeled, cored, and chopped.
Pour on to the pastry and bake in a moderate oven until the
pastry is done and looks golden.

APPLE SNOW
Joz. gelatine, | gill water, 6 apples, 6oz. sugar, 2 whites of egg,
I teaspoonful lemon juice. Bake the peeled apples, then sieve
them. Put in the sugar, lemon juice, and dissolved gelatine.
When cold, beat the whites of the eggs very stiffly. Whisk all
up together and pUe up in a glass dish. Decorate with some
glacee cherries. The yolks of the eggs can be made into a
custard to serve with it.

APPLE SPONGE (Hot)

The ingredients needed are : lib. of cooking apples, peeled
and cored, and chopped, i tablespoon of margarine, i teacup flour,
I teacup sugar, i teacup of hot water, i egg, 3 teaspoons baking
powder. Stew the apples in a very little water with some of
the sugar. When cooked put into a pie dish and keep hot.

Cream the butter and rest of sugar, sift the flour in gradually.
Mix the baking powder with the water and add to the batter,
then pour this over the stewed apple and bake in hot oven for
half an hour.

ARTICHOKE PUFFS

Peel lib. of Jerusalem artichokes and drain them on a cloth.
When quite free from any water, rub through a wire sieve. Add
loz. of very fine white bread crumbs. Season with pepper,
salt and grated nutmeg to taste, add the yolks of 4 eggs, beat
well, and then stir in the stiffly beaten whites of 2 eggs. Drop
I tablespoonful at a time of this into a pan of boiling fat, fry a
golden brown ; or, fill some small souflee cases and bake for 10-15
minutes in a very hot oven.

ASPARAGUS DISHES

Here are 3 asparagus dishes suitable for lunch — two hot and
one cold.

Cook some asparagus and drain well. Cut the green tops
into equal-sized bits and put into a saucepan with a Httle butter.

Season with pepper and salt and keep hot. Now take as many
eggs as there are persons to serve ; Ughtly beat them and season,
make into buttered eggs in the usual way and when they are
about to thicken, add the asparagus heads. Mix aU together
and place on rounds of buttered toast. AU must be very hot.

SECOND HOT LUNCHEON DISH WITH ASPARAGUS

You must cut the heads of the asparagus very evenly into
pieces the size of a large pea and put them into salted boiling
water. Just before they are quite cooked, drain with a iish slice,
holding a cloth underneath it to absorb any water and put them
into a saucepan in which you have melted about i tablespoon
of butter. Season with a pinch of sugar, salt and pepper.
Make a sauce with a tablespoon of flour mixed with some chicken
or veal stock and cook for about five to six minutes. Take the
yolks of 4 eggs or allow one to each person to be served, beat
them and add gradually. Mix in the hot asparagus tops and
butter, place on a fireproof dish and serve immediately or the
eggs wiU become too much cooked. Hand bread and butter
rolled up.

COLD ASPARAGUS SOUFFLE

Lightly oil a soufl^e dish. Boil the asparagus and separate
all the soft part from the stalks and pass through the sieve.
Make the preparation for the souflee by putting loz. butter into
a small saucepan, let it melt and add a good teaspoon of flour.
Let it cook a few minutes, add just sufficient milk to make it
into a creamy looking sauce, let it come to the boil, draw it to one
side, season with pepper and salt and then add the asparagus
puree and mix all well. Whilst it is cooking, beat up i giU. of
cream and the whites of 2 eggs untU very stiff ; add these when
the other mixture is almost cold. Pour into a china souffle dish
and put in the Frigidaire to freeze.

ASPIC JELLY

^oz. gelatine, f pint stock or water, J cup of water, i table-
spoonful vinegar, 5 cloves, | lemon, both juice and thinly peeled
rind, 2 shces of onion, bouquet of mixed herbs.

Dissolve the gelatine in hot water, put all ingredients, except
dissolved gelatine, into the stock in a saucepan, beat until boiling,
then add gelatine and let cool a little. Strain through a cloth.
Pour into a mould and set in the Frigidaire.

APPLES BAKED WITH MINCEMEAT

Peel and core some good cooking apples. They should be all
of a size. Fill up the holes with mincemeat. Mix in a cup.
I tablespoonful of golden syrup with a little water and i table
spoonful of brandy. Pour this over ; see that some goes into the
mincemeat ; and bake in a moderate oven for about ^ hour.

APRICOT DELIGHT

Wash ^Ib. dried apricots and then put in a basin, just cover
them with water and leave to soak aU night. The next day
stew them in the same liquor until they are very tender. Lay
them in the dish in which they are to be served. Whip together
} pint of cream with i dessertspoonful of honey, add the juice of
an orange gradually and then the stiffly-beaten white of an egg,
pile this on top and dust over with a little coloured sugar.

APRICOT SPONGE

^oz. gelatine, | pint stewed apricots (if dried ones, they must
be put to soak the night before and stewed early the next day).

1 pint of cream, J pint hot water. Dissolve the gelatine in hot
water. Rub stewed apricots through the sieve, then put the
gelatine to them in a bowl. When it begins to set whip up the
cream stiffly and fold in. Turn into a mould and put in a very
cool place to set and serve with whipped cream round the base.

APPLE MERINGUE

Peel and core 4 or 5 large cooking apples and cook slowly
with loz. butter and 2 tablespoonfuls sugar, the juice and rind
of a lemon, a very little water. When done, beat well with a
wooden spoon and rub through the sieve. Beat up the yolks of

2 eggs, add to the mixture and pour all into a greased pie dish
and put into a moderate oven. When set, beat whites to a stiff
froth with ijoz. sugar, pour over the apples, return to oven until
a nice golden colour.

APPLE CHARLOTTE

Prepare apples in the usual way. Instead of cutting slices
of bread, make rough crumbs and fry in some margarine ; then
put alternate layers of crumbs and apples sweetened to taste,
in a well-buttered casserole. Spread the last layer of apples
with some jam and top the crumbs with some grated chocolate
Bake until brown.

ASPARAGUS AND RICE SHAPE
Boil some rice in a highly flavoured stock, drain well and press
into a pie dish. When it is quite cold, turn out on to a silver dish,
mask it entirely with a mayonnaise sauce and leave to set. Take
some asparagus. Cut them in lengths about 4-5 inches, boil
very gently, strain and put on a cloth. When cold lay them on
the rice shape, sprinkle with some salad oil, salt, pepper and
lemon juice that have been mixed together in a basin. This must
be very carefully done, so that the mayonnaise on the rice is not
thinned by the mixture of oil, etc. Serve with some prawns
standing round the dish.

ASPARAGUS CONSOMME (Cold)

Have ready some very clear and well flavoured consomme.
Pour this into some individual cups, putting in some asparagus
tops. Chop up a few leaves of tarragon and parsley and put a
pinch only on top of the soup. Put the cups into the Frigidaire
until wanted.

ARTICHOKE STEW

2lb. of Jerusalem artichokes, i large onion, a little garlic
(if liked), a bouquet of mixed herbs., a good pinch of mixed spice,
some white wine and stock. Slice and cook the onion in some hot
lard or dripping until brown. Then add the artichokes, peeled
and cut upi, the herbs, spices, garlic and seasoning. Cover with
a nice, well flavoured stock to which add some white wine and
simmer until the artichokes are soft and tender.

APPLE FRITTERS

Try making apple fritters this way for a change. Make a
batter of 40Z. flour, i egg, | pint of milk, and make it at least
I hour before you want to use it. Then take apples, peel, core
and grate them into the batter. It should be quite thick with the
grated apples. Have a frying pan ready with a very little
boiling lard. Put i teaspoonf ul of baking powder into the mixture.
Give a last beat up and drop i tablespoonful of the mixture at a
time into the boiling fat ; turn when the under side of the
fritter is a pale gold colour. Sift a little sugar on each fritter as
you pile them up on a very hot dish.

Notes

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BEEF FILLET

Free the fillet from fat and lay it in a flat dish. Covef with
oil, I tablespoonful of tarragona vinegar, the same of white
wine (or cyder), a bunch of herbs, a shallot shredded finely, a
few pepper corns, 3 cloves, 2 bay leaves broken up and leave it
5 or 6 hours, turning the meat occasionally.

Now butter well the bottom of a glass casserole, lay on the
fillet, put it into a hot oven for about 15 minutes. With 2 spoons
turn the meat over and leave in the oven for another fifteen
minutes, seeing that there is enough butter to prevent burning,
then strain the liquor the meat was marinaded in over the meat.
Cover closely and let it cook very slowly in a coolish oven for
2 hours. See that it does cook and if it gets too dry put a httle
more butter or a very little stock may be added. Have peeled
about 18 small shallots and cook them in a little stock about an
hour before serving, drain them (they should only be about
three-quarter done) and put in the casserole. When ready to
serve, take out the fillet, cut it into slices, keeping it hot ; bring
the gravy to boiling point, return the beef to the casserole with
the shaUots and serve very hot.

BEEF HASH (Corn Beef)

Two cups of chopped corn beef, i cup of chopped up cold
cooked potato, i tablespoonful of chopped onion, pepper. Put
a nice-sized bit of dripping into a frying pan, and when it is
smoking hot put in the ingredients. When it is all very hot
and well mixed, press it down a litle with a fork and let it cook
without stirring until it is nicely browned underneath. Fold it
over like an omelet and serve it on a very hot earthemware
casserole dish.

BEEF OLIVES

Cut some thin slices from the beef. Now spread these with
a forcemeat mixture made from any odd piece of game (the legs
of wild duck do very well), well minced and then pounded in the
mortar, the same quantity of fine white bread crumbs. Season
well and moisten with a little of the game gravy — it must not be
sloppy. Roll these slices up and tie securely. Nicely brown these
in a little butter, add a little gravy and i glass of port or sherry
and simmer only, for about i hour. Arrange on a hot dish
and strain the gravy over.

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BLACK CURRANT JAM
Equal quantities of fruit and water, double quantity of sugar.
Boil fruit and water for 5 minutes exactly. Then empty into an
earthenware bowl and leave till next day when the sugar is added.
The whole is brought to the boU and boiled for exactly 5 minutes.
Tie down at once.

BUTTERED SHRIMPS
Half pint of shelled shrimps. Put them in a jar and cover
with 20Z. butter, which has been melted, some Cayenne, a
httle salt, pepper and i teaspoonful of lemon juice. Press well
down. Allow to get cold before eating. Serve with a piece
of crisp toast and butter.

BEEF— COLLARED

Order about 5-61bs. thick end of the flank and get the butcher
to put it in pickle for 10 days. Wash it and spread it out on a
board. Chop up 2 handfuls of parsley, about 12 leaves of sage,
some thyme and marjoram (a dessertspoonful of each). Pound
and grind up in the mortar about 12 whole allspice and 18 pepper
corns. Mix the spices and the herbs together. Now cover the
flat inside of the beef with this. Roll up evenly, tie very tightly,
with tape. Roll it up in a clean cloth, tying again securely
and boil it gently for 4 hours. When taking it out, again tighten
the tape. Put in between two flat dishes, lay heavy weights on
top and leave it until quite cold — 24 hours at least. It should be
covered with a glaze and is excellent for breakfast or luncheon.

BANANA CREAM

3 bananas, Joz. gelatine, 2 eggs, i pint mUk, | pint cream.
Soak the gelatine and let dissolve in a httle warm water, then add it
to the milk in a saucepan, sweeten to taste, add the beaten yoUcs
of the eggs and stir until all thickens. Take off the fire ; when
cool, add the bananas cut in thin slices, whip up the whites of
the eggs very stiffly and add to the mixture ; pour this into a
piped mould that has been well wetted. When ready to serve,
turn out on to a glass dish, fill up the pipe with either fresh
crushed strawberries and sugar, or with strawberry jam. Beat
the cream very stiffly and pour completely over the banana
cream.

12

BANANAS AS A SWEET

Take as many bananas as you have guests, peel them, cut
lengthwise and spread thickly with strawberry or raspberry jam.
Now cut each banana in about 3 pieces and put into individual
glasses and drop in between a few of the whole fruits from the jam.
Sift some sugar over. Beat up some cream very stiffly and fill
up the glasses. Hand some sponge fingers with these.

BISCUITS

20Z. butter, 20Z. sugar, ^Ib. flour. Cream butter and sugar
together, sift in the flour, add any flavour desired. Mix well.
Put on board and roll out very thinly. Stamp out into fancy
shapes, bake very slowly. Sift a Uttle castor sugar over. Good
for handing with ices, creams, etc.

BLACK CURRANT VINEGAR

Strip the black currants from their stalks and put them in
a pan with a very little water, about i or 2 tablespoonfuls ; just
enough to keep them from burning. Put the pan on a very gentle
heat and keep on stirring until sufficient juice comes out. I press
the currants then with the back of a wooden spoon, when the
currants are quite soft, strain off into a jelly bag and let this drip
all night. Next day measure the juice and to every pint allow
fib. of white sugar. Put juice and sugar into the pan, let it come
to the boil and let boil for 20 minutes, draw back and skim it.
When it is cold add 3 gills of white vinegar and J gill of brandy.
Stir well and then bottle it.

BOILED BRISKET OF BEEF

{To be eaten cold)

Trim the brisket and boil as for boiled salt beef, but put into
the water 2 bay leaves, 6 sage leaves, 6 large sprays of parsley,
some thjrme and marjoram and i teaspoonful of mixed whole
pickling spice. After it has come to the boil, remove to the side
of stove and let it simmer for 4 hours. When done take out, put
the joint between 2 flat dishes and lay on a good weight to keep
it flat. Let it get cold and then glaze it, which apply with a brush.

13

FILLETS OF BEEF WITH MUSHROOMS
Soak the fillets in a little oil and add about a dessertspoonful
of Worcester sauce. Do this early in the day and turn several
times. When ready to cook, drain the fillets and pepper well
both sides, grill for about 9-10 minutes. Have ready as many
cooked mushrooms as there are fillets ; put one on top of each
fiUet and place them on fried croutons of bread cut the same size.
Decorate with a little finely chopped parsley.

A SAVOURY BREAD AND BUTTER PUDDING

Cut very thin slices of bread and butter, lay them in a well-
greased pie dish. Make alternate layers of these and mushrooms
cut in rather thick slices. Well season with pepper and salt.
Let the last layer be of bread and butter. Take rather more than
J pint of milk, beat 2 eggs very well, add to the miUc and pour
over. Let the whole stand for at least an hour. Put some little
bits of butter on the top and bake very slowly for an hour.

ANOTHER SAVOURY BREAD AND BUTTER PUDDING

Take slices of bread and butter, lay in a well-buttered pie dish.
Now a layer of cooked onion, a layer of tomatos, peeled and
sliced. Salt and pepper. Repeat. Beat up i egg with | pint
of milk, pour over. Put grated cheese on top, a few dabs of
margarine and bake 20-30 minutes.

BEEF TOAST

A Savoury Dish for Supper

Mince about Jib. cold beef, put into a saucepan with 2 table-
spoonfuls of bread crumbs, a Uttle chopped parsley, grated lemon-
peel, pepper and salt, and enough brown gravy to moisten. Do
not let it boil. Serve on butter toast.

LITTLE BREAD CAKES
Boil I pint of milk with loz. butter and pour this on Jib. fine
bread croumbs. Leave to cool. Beat up with 2oz. flour, some salt
and 2 teaspoonfuls of baking powder. Whisk in 2 beaten eggs,
making a stiff batter. Have a well-greased frying pan very hot
and drop i talbespoonful at a time, trying to keep a round shape.
Bake brown on both sides.

14

BREAKFAST ROLLS

Jib. plain flour, Joz. yeast, a good pinch of salt and the same
of sugar, a small piece of lard.

Rub lard into the flour, add the salt, mix yeast and sugar
with some milk in a basin and add to the flour. Beat well with
the hand. Set by the fire to rise. Now form into little roUs
about 2 inches long. Put to rise again. Brush over with a
little milk and bake.

BONELESS BIRDS

Jib. rump steak, 4 rashers bacon, i grated onion, pepper,
salt, 3 tablespoonfuls margarine or dripping, i pint boiling water,

1 tablespoonful flour. Pound the steak weU, cut in pieces about
4in. square. Lay on each a piece of bacon and some of the
grated onion. Roll up and fasten securely, brown these in the
dripping. Take out. Add the flour and boiling water to make
the gravy, put in the " birds " and let simmer only, for 2 hours.

BAKED BEANS

Put Jib. beans to soak over night, drain and put half into
an earthenware casserole. Cut some slices of rather fat pork
into slices, from Jib. to fib., and lay them on the beans, season
with pepper and salt. Now put the rest of the beans, pour over

2 tablespoonfuls of molasses and a tin of tomatos and a little
water. Cover this tightly and cook in a moderate oven for about
4 hours. Halfway through take out and ascertain if the beans
are too dry ; if so, add a little water.

BREAD SAUCE
Recipe No. i

Into J pint of milk put a piece of butter or margarine the
size of a walnut, pepper and salt, i shallot or a small onion
stuck with 2 cloves, bring to the boil and then let simmer for
J hour. Have ready 2 tablespoonfuls of very fine white bread-
crombs. Put these in 5 minutes before serving. Beat well up.
Remove the onions, keeping the sauce very hot.

Recipe No. 2

As the bread during war-time does not make good bread-
crumbs, make the sauce this way. Proceed with milk, etc., as
above, but 20 minutes before serving, bring to boil and sprinkle
in a large tablespoonful of semolina. Stir all the time until it
looks the right consistency and is creamy.

15

BLANC-MANGE
A " Party " Pudding
Make a smooth paste of 4 tablespoonfuls of cornflour, with a
little milk. Bring to the boil i J pints of milk, add a piece of lemon
rind or a few drops of vanilla. Melt loz. of gelatine in a little warm
water, put into the mUk. Simmer very gently for 15 minutes,
then add by degrees to the cornflour paste. Sweeten to taste and
put into a saucepan, let it come to the boil, stirring all the time.
Pour into a border mould which has been well oiled. Set in a
cold place. It is best to use quite a plain mould, as you must
take great care not to break it when turning out.

The Filling for the Blanc Mange

8 marsh mallows, 4 large macaroons, i cupful cream, | cupful
of Marachino cherries, i dessertspoon castor sugar, a little
vaniUa essence, a pinch of salt. Cut the marshmaUows with a
pair of scissors into lengths or even smaller, cut the cherries
into quarters and crumble the macaroons. Put the salt, sugar
and vaniUa into the cream and whip very weU, fold in the other
ingredients. Pile the mixture in centre of the blanc-mange.
Sprinkle with finely chopped pistachio nuts or walnuts.

Instead of blanc-mange, make a border mould of red jeUy in
which put a wineglass of brandy, and it makes a change for a
second party !

BOUILLABAISE for the VEGETARIAN

Take rather a large casserole, put in some oil, or margarine
and cook a good-sized onion ; don't let it brown. Now cut up
some thick slices of potatoes, about 4 or 5 medium size, add
pepper, salt, i clove of garlic, a bouquet garni of parsley, thyme,
tarragon and bayleaf. Add i pint of green peas and i qt. of
water. Cover closely and cook for about | hour. When done,
take I egg for each person and poach in the soup (don't let them
touch each other.) Into each soup plate put a round of bread,
place an egg on each and carefully pour the soup round.

BUTTER SCOTCH TART
Make a crust with 3 oz. Self-Raising flour, 3 oz. bread crumbs,
ijoz. suet, mix well with a little milk so as to leave it rather stiff.
Grease a flat tin or a casserole and line it with the crust. Cut up
some cooking apples in small chunks, with a small tablespoonful
brown sugar and a sprinkle of ground ginger. Put on the lid of

16

the crust. Slightly warm 2 tablespoonfuls of golden syrup, spread
on the lid, sprinkle all over with brown sugar and a few small
pieces of margarine and bake for 20 minutes only.

CORN BEEF POTTED MEAT

Break up the beef, add a nice bit of margarine, pound in the
mortar, adding pepper and a good seasoning of nutmeg. Keep
on turning this, pounding aU the time. Then add by degrees
anchovy sauce untU the right consistency and moisture is obtained.
Put aU into jars. Cover with a little melterd margarine.

BEEFSTEAK PUDDING FLAVOURING

Cut up an onion very finely, 2 tablespoonfuls of flour, 8 pepper-
corns crushed in the mortar, salt and about ^ eggspoonful of
grated nutmeg. Rub the cut pieces of steak in this. Add any
remainder to the pudding which must be boiled for 4 hours.

BHURTHA

This is an Indian cold potato salad to be eaten with curry and
rice. WeU mash some cold potatoes. Chop very finely i
medium-sized onion and if procurable a green chili. Now add
salt and about i tablespoonful oil and keep on mashing with a
fork. Add more and more oil until it is a good consistency.
It must be quite smooth and free from all lumps. Press into a
small basin. Stand until very cold and turn out into a small
glass dish.

17

Notes

Notes

Notes

CAKE, PLAIN LUNCHEON

lib. flour, ^Ib. soft brown sugar, 40Z. margarine, |lb. sultanas,
^Ib. raiisns, 40Z. mixed peel cut up, i teaspoonful bicarbonate of
soda and i dessertspoonful browning, a pinch of salt, a gill of milk.
Rub the margarine into the flour, stone the raisins and add these
with the other dry ingredients. Dissolve the soda in the milk,
which is all the better if it is sour. Add the browning to the
mixture and beat very weU for about 10 minutes. Pour into
a weU-greased tin and bake in a moderate oven for if hours. Test
in the usual way.

LITTLE CHOCOLATE CAKES

I tablespoonful cocoa, 2 tablespoonfuls household milk, 2
tablespoonfuls ordinary milk, sugar to taste and 2 crushed
" Shredded Wheat " Mix all together, make into cones, stand
on greased paper. No cooking, but leave to harden.

CHOCOLATE AND NUT PUDDING

A Good Cold Luncheon Sweet
I pint of milk, 2 eggs, brown bread and butter, i tablespoonful
sugar, some nuts and some coarsely grated chocolate. Salt.
Cut some sUces of rather thin brown bread and butter, having
weU buttered the bottom and sides of a casserole or pie dish,
lay them in, strewing in between the layers the grated nuts
sprinkled with salt. Now beat up the eggs, add the mUk and
sugar and pour over the whole and let it all stand for about an
hour, then bake until done in a moderate oven. When it is cold,
sUde a knife round the dish and turn out on to a glass or silver
dish and carefully cover with the chocolate. Decorate with
cherries, cream and angelica.

CHICKEN IN CASSEROLE

Besides the chicken you wiU want 2 oz.margarine or butter,
lib. shallots peeled. Jib. tomatoes. Jib. mushrooms, a httle brown
sugar, pepper and salt, and use a casserole with a lid.

Melt the butter in the casserole, add the cut-up tomatoes,
mushrooms and the shallors, left whole. Sprinkle with the sugar,
pepper and salt. Lay in the chicken, which cover with a
thickly-buttered paper and then put on the hd and cook slowly
for 2 J hours. If you have no stock made from the giblets, legs, etc.
take a meat cube or i teaspoonful meat extract and melt in
I pint of water and continue to cook until ready to serve.

21

CARROTS SUPREME
3 cupfuls of cooked carrot cut into i inch lengths, ^ cup of
sugar, 3 tablespoonfuls margarine, i tablespoonful cornflour,
^ cup of vinegar, 2 tablespoonfuls water, a little pepper and salt.
Put the sugar, vinegar and margarine into a saucepan and bnng
to boihng point. Mix the cornflour quite smooth with the water,
pour the boiling mixture over it, stir well, put back into saucepan
and iet it once more reach the boil and cook for at least 8 minutes,
then add the carrots. Stir well all together and serve.

CARROT FRITTERS
To Eat with Bacon for Breakfast

Boil I large carrot till tender, beat to a pulp and add i gill milk.
Now beat up 2 eggs. Add carrots, etc. Leave for a little while.
Beat again. Add ^ tablespoonful baking powder. Fry a table-
spoonful at a time. Spread with apricot jam if for a sweet and
omit pepper and salt.

CARROTS, SCALLOPED WITH EGGS
Large cupful of carrots cut into slices, 3 hard-boiled eggs.
Boil the carrots in only just enough water to cook them. Make
J pint of parsley sauce, using the carrot water as well as milk.
Season well. Now arrange in either a flat well-buttered casserole
or in scallop shells, alternate layers of carrots and egg slices.
Put a little made mustard on them. Cover with sauce, sprinkle
with bread crumbs and grated cheese, put some smaU bits of
butter on them and bake until brown. Peas done in the same way
are delicious and both make a good and economical first dish for
luncheon.

CALF'S HEAD MOULD

To use up the remains of a boiled calf's head. Slice the meat,
rinse a basin or mould in cold water, lay the meat in, then slices
of the tongue, some rounds of hard-boiled egg. Season rather
well with chopped lemon-peel, thyme, peppercorns that have been
crushed in the mortar and salt. Repeat these layers, finishing
with the meat. Reduce some of the liquor in which the head
was boiled, add i teaspoonful gelatine and dissolve it in it, and
pour slowly over so as to bring it to the top of the basin, which
place on a plate, put another on top and add some heavy weights.
Turn out when really cold — in about 24 hours — and serve with
a salad made with a rather sharp vinagrette dressing.

22

CALF'S HEAD FRICASSEE
Another way of using up the calf's head is to make a rather
rich white sauce which must be thick, flavour it with salt, pepper
and grated nutmeg. Lay the pieces of head into this, place in
a hot silver dish, with a rolled and crisp rasher of bacon for each
person — or force-meat balls fried — to make a change.

CALF'S HEAD SCALLOPED
Butter a glass casserole, sprinkle bread crmnbs, lay on sHces
of the meat, then some bits of the tongues and small pieces of
cooked ham. Peel some tomatoes, cut in slices and lay on top ;
again cover with fine bread crumbs mixed with pepper and salt,
dab some small pieces of margarine on this and bake for J hour.

MOCK CHICKEN ROAST

I teacupful blanched Brazil nuts, i teacupful pine kernals
washed and roasted to a hght brown, 2oz. cashew nuts, i break-
fast cup dried white breadcrumbs, 40Z. cooked butter beans,
I pint white sauce hot and i grated onion. Mill the nuts and
mix with the other ingredients. Skin the butter beans and mash
with the white sauce. Mould into two. Place stuffing between
and form into shape for roasting. Baste with margarine in a tin
in a moderate oven for 30 minutes. Serve with a good brown
gravy. Almonds can be used instead of the other nuts. Make
ordinary veal stuffing to put between the two portions of mixture.

CHICKEN DEVILLED AND SPATCH— COCKED

Cut the chicken into two, but do not divide it — as for spatch
cock, skewer into shape, brush over with either oil or melted
margarine and sprinkle well with a mixture of very finely chopped
onion, parsley, salt, pepper and ground ginger, the whole giving
a most delicious flavour to the chicken. Grill until done, about
20 minutes, and serve very hot.

COLD CHICKEN IN JELLY

Cook some tomatoes in a little butter, i small shallot cut,
add 3 tablespoonfuls stock in which | smaU teaspoonful gelatine
has been dissolved, stir all together and strain into a basin.
Cut the chicken into small joints in an entree dish, cover with the
sauce. Put into Frigidaire till cold and set. Serve with aspic
jelly chopped and a macedoine of vegetables, or a salad.

23

CHICKEN PATTIES

Have some patty cases made with very good puff pastry.

Make a mixture as follows : Chop the pieces of chicken,
mushrooms, bacon and 2 hard-boiled eggs, some thyme, parsley,
marjoram, pepper and salt. Make a small quantity — but let it
be very rich and creamy — of white sauce, and add together.
Do not fill the hot pastry cases until the very last moment before
serving.

CHICKEN PILAU
Instead of using a whole chicken, which makes a very large
dish, I use the two legs only. Cook these and let them simmer so
as to get very hot, in some chicken broth made from the bones,
giblets, etc. Take them out and keep hot. Put in the weU-washed
rice, about |lb., to which add i teaspoonful curry powder, 6 cloves,
6 allspice, 6 pepper corns, a few sultanas, until the rice absorbs
the stock — about 15-20 minutes. Fry 3 onions in 30Z. butter —
fry crisply. Cover chicken with rice, pour the onion rings and
butter over the top. Let it be very hot and decorate with cut
rings of hard-boiled egg.

CHICKEN AND MUSHROOMS

Cut some mushrooms in slices, fry these for a few minutes
in a little butter, take them out and cook 6-7 shallots cut in thin
slices in the same butter. Make a good brown gravy, very
velvety, adding i sherry -glassful of white wine. Cut some
pieces of cold chicken and lay them quite flat in a casserole,
with the mushrooms and shallots, cover with the sauce and put the
lid on. Stand the casserole in a tin of boiling water, put in the
oven and cook it | to f hour so that it becomes very hot. Serve
with little carrots or brussels sprouts round the dish. Pheasant
done this way is equally good.

CHICKEN SALAD (made from an Old Fowl)

Put fowl in a saucepan, breast down, with a little water,
I shced onion and a Httle salt. Bring to the boil and then let
simmer for about 2^ hours. Take out the bird — keeping the
stock for soup — place on board, carve it artistically and lay on
the dish in which it is to be served. Sprinkle all over with
I tablespoonful olive oil, a little salt and paprika pepper. Cover
dish and place in a cool place for several hours. Whip ^ pint of
cream with i tablespoonful good anchovy sauce. Cover the
chicken with this and garnish with little heads of lettuce, tiny

24

carrots and peas. Place all in the Frigidaire until ready to serve.
Serve with this either mayonnaise sauce or a tarragon cream
sauce, in silver sauce-boat.

CHICKEN SOUP (made from the Stock)

Fry an onion, cut very fine, in a little margarine. Add loz.
rice that has been well washed, put to this the necessary quantity
of stock with a small piece of mace, pepper and salt, and let all
simmer until the rice is quite soft. Take off the fire and when
nearly cold add i egg well beaten and enough milk to make it the
right consistency. Into each cup put a few tiny fragments of
chicken and i dessertspoonful of cream. Make the soup very hot,
but do not let it boil or it will curdle.

DEVILLED LEGS OF CHICKEN, GAME OR TURKEY

Mix ^ pint of whipped cream, teaspoonful French mustard,
I teaspoonful each of Worcester, Harvey and Tomato sauce.
Bake in oven, or grill the legs until a golden brown. Pour the
sauce over to coat them, return to oven for a few minutes, as
they must be sent to table very hot.

CHICKEN AND SHALLOTS

Put a little margarine in a pan and when very hot lay in the
pieces of cold chicken which should be in rather small pieces.
Toss them until dry and quite brown. Make a little stock with
half an oxo and put all in a casserole. Have about 12 shallots —
don't cut them — and put them in a little saucepan with quite a
small piece of margarine until they too are brown. Take them
out and roll them in some sugar untU they are fairly well coated.
Put them round the pieces of chicken just make all thoroughly
hot before serving. Serve with a dish of Brussels sprouts, or
green peas, and hand some red currant jelly.

CHICKEN LIVER SAVOURY

Boil sufficient spaghetti in some boiling water which has been
salted, for about 10 minutes. When cooked, drain very well.
Cut up the livers with some finely chopped onion, pepper and
salt, and fry in margarine or butter. Put all together into a
well-greased little flat casserole. Beat an egg, add just a little
mUk, pour over and bake in a moderate oven until the custard
looks set and is a golden brown.

25

CHESTNUTS IN TOMATO SAUCE

Remove the insides of 6 large tomatoes. Skin ilb. chestnuts.
Fry in a little oil or butter, adding a clove of garlic or an onion
cut fine. When soft, rub through a sieve, mix J cup of fine
breadcrumbs, salt, pepper, a little grated nutmeg, and heat in a
little milk for J hour ; add the yolks of 2 beaten eggs and the
chestnuts. Fill the tomatoes with the mixture. Bake in the
oven and serve very hot.

CHICKEN IN CASSEROLE

An excellent way of using an old fowl. Line a casserole with
bacon, lay in the bird breast downwards, add the giblets that have
been blanched in hot water, an onion, carrot cut in even-sized
pieces, a piece of mace, pepper and salt ; cover with about i pint
of water or some stock made with the bacon rinds. Let it cook
until the chicken is quite tender. Take out the chicken and cut
into suitable joints, put into the casserole again, adding the onion
cut up and the pieces of carrots arranged round. Thicken the
gravy with some margarine rubbed in flour, put back into oven
until it is very hot.

CHICKEN PUDDING

Another way of using an old bird. Line a well-greased
pudding basin with a good suet crust. Cut up the chicken in
rather small bits and make alternate layers of chicken, ham,
chopped parsley and thyme and some small pieces of veal. Make
a stock of the chicken carcase and giblets, pour over. See that
the stock is well flavoured with pepper and salt, put on the lid of
suet crust and boil for three hours. Do not turn out, but serve
in the basin.

CHICKEN LIVER SAVOURY

Chop the liver with a dash of lemon juice, some margarine,
pepper and salt, cook in a Uttle saucepan for a few minutes.
Have some very hot butter toast cut in rounds and pour the
mixture over. It must be served very hot. Decorate with
chopped parsley.

CHICKEN BAKED

Put on to a paper some fine white breadcrumbs, i table-
spoonful of finely chopped parsley, I dessertspoonful each of
lemonthyme and marjoram, a good grating of lemon peel, salt
and cayenne. Cut the chicken into small joints. Have some

26

beaten egg on a plate, dip the pieces into this and then lay them
on the seasoned bread crumbs and see that they are well covered
Put them in a baking tin with some bacon fat, let them cook
about I hour in a fairly hot oven, turn the pieces at half-time.
Serve with some fried chipolata sausages round or some rolls of
bacon or small tomatoes.

CHICKEN MOUSSE

The success of this delicious dish lies in the flavouring and great
care must be taken to ensure this.

Take all the white meat of a cooked chicken and pass through
the mincer twice. Make a very rich white sauce in which add
loz. of gelatine, stir off the fire until all is dissolved, aUow about
^ pint. Put in a httle white wine, pepper, salt, a very few drops
of tarragon vinegar or a squeeze of lemon juice. Now beat very
stiffly 3 gUls of cream. Prepare a soufHe dish, tying a band of
white oUed paper outside the dish, about one inch higher than
the rim. Add the chicken to the mixture and fold in the cream,
put all into the souflee dish and leave in a cool place to set. This
should be prettily decorated with chopped aspic or tomato,
egg, or pieces of lemon. Serve with a suitable salad. The
legs can be used next day as Chicken Pilau.

CREAM OF TOMATO (for i Person)
20Z. cream, | teaspoonful sugar, 20z. water, 3 table spoonfuls
of sieved tomato, i teaspoonful butter, i pinch bicarbonate soda.
Make as for cream soup for i. Serve with a little chopped parsley
and fried croutons of bread.

CREAM SOUP

I pint milk, 20z. breadcrumbs, stir for 10 minutes, add
I pint white stock, pepper and salt. Just before serving add a
httle grated nutmeg, the juice of J lemon and the well-beaten
yolk of I egg. Have a pinch of fresh chopped parsley in the hot
soup plate, give the soup a last stir and pour into plates.

CREAM SOUP (for i Person)

2oz. cream, 20Z. water, i teaspoonful butter, 3 tablespoonfuls
sieved vegetables, a pinch of sugar, salt and pepper. Boil
vegetables in as httle water as possible ; these should be carrots,
turnips, onion, artichoke. Then sieve them. Use the water the
vegetables were boiled in and make up to 20z. ; add cream and
other ingredients. Make very hot, stir in the butter and serve
with fried croutons.

27

CHEESE PYRAMIDS
One cup of grated chesse, i cup mashed potatoes, stiffened
with white breadcrumbs, pepper and salt. Roll the mixture,
shaped into pyramids ; let them stand for a while. Roll in egg
and breadcrumbs and bake a golden brown.

CIDER CUP

Slice about 2 inches of cucumber very thinly, put in a jug
with I tablespoonful of sugar, a sprig of mint, i wineglass sherry,

1 quart of cider and i bottle of soda water. Cover the jar and
put in ice until wanted.

CHEESE COCKTAILS

Grate 20z. of cheese that is rather dry and put into a saucepan
with a gill of mUk. Cook very slowly until all is quite smooth.
Add a dessertspoonful of butter, a little Cayenne pepper, salt and
a good teaspoonf ul oil. Let this cream get quite cold, then put
the white of an egg whisked very stiffly to the mixture and
continue to beat. Divide into some tallish wine glasses, add a
nice dab of whipped cream, sprinkle with finely chopped salted
almonds and hand Uttle cheese buscuits.

CHESTNUT SOUFFLES
Make an ordinary souffle mixture, add 8-12 cooked chestnuts
in pieces the size of a bean. Cook J hour and serve ; if for sweet,
with a sweet wine sauce, or if for savoury with a brown onion,
or a tomato sauce.

CREAM
Two War-time Recipes

20Z. margarine, 2oz. sugar, 4 tablespoonfuls household milk,

2 tablespoonfuls of warm water.

Beat margarine and sugar to a cream, add the milk very slowly
and then the warm water, and again beat thoroughly. This is
best made early in the day.

Second Recipe

40Z. margarine, loz. castor sugar, i gill of fresh milk, i
tablespoonful of powdered milk. Put margarine and sugar into
a basin which stand in a little hot water, beating all the time
until it looks white, then add the powdered milk. Take the
basin out of the hot water and whisk well. Add the fresh milk
gradually until it is quite thick enough to coat with or use with
piping bag.

28

CAULIFLOWER WITH CURRY SAUCE

A Nice Vegetarian Lunch Dish
Boil 2 medium-sized cauliflowers ; they must be tender, but
not broken. Drain very well. Cut into sprays and put as
separately and as flatly as possible into a hot glass casserole.
Now make a very rich curry sauce ; make it thick enough that
when you pour it over it completely masks the cauliflower.
Garnish with the yolks of 2 hard-boiled eggs passed through a
coarse sieve and some fried croutons to go round the casserole.

CAULIFLOWER CROQUETTES

Cook some cauliflower and put an equal amount of cooked
otpatoes and put through a sieve. Dip into egg then roll
in breadcrumbs and fry in butter. Put on to a dish and when
cool form into croquettes. Season with pepper, salt and some
nutmeg.

CAULIFLOWER SALAD

BoU 2 or 3 small and very fresh cauliflowers till tender ; do
not overboil. Let them drain very well and when cold cut or
break into several pieces. Lay them flatly on a silver or glass
dish. Make a good thick mayonnaise sauce. Carefully coat
the cauliflower sprigs, then add some capers. This is excellent
eaten with cold chicken, game or fish.

CAULIFLOWER FRIED IN SPRIGS

I small cauliflower boiled | part only. Leave to drain and get
cold. Break into smallish sprigs. Whip an egg very well,
season and add 20z. finely grated cheese. Have ready some
boiling fat. Dip the pieces of cauiflower into the egg and cheese
mixture. Fry a golden brown and serve very hot.

CORN FRITTERS WITH BACON
I small tin of corn, | cup flour, salt, a httle paprika, i teaspoon-
ful baking powder, 2 eggs, i tablespoonful chopped parsley and
herbs, if liked. Drain the corn, put in the other ingredients,
beat eggs and stir into the mixture. Have some boiling fat
ready in a frying pan, drop i tablespoonful at a time and fry
tiU crisp. Roll some rashers of bacon, string on a skewer and
bake in the oven until done. Allow 2 fritters to each rasher,
These fritters are good with fried sausages for lunch.

29

CORN BAKE
Drain off the liquid from a tin of corn and mix with some white
sauce. Put half the mixture into a buttered pie dish, add slices
of skinned tomato, now the rest of the corn. Bake for 15 minutes.
Break 2 eggs without breaking yolks, on top. Return to oven
until eggs look done. Serve at once.

CHOCOLATE SANDWICH

Cream together 30Z. each of butter, castor sugar, beat one egg
and mix in. Now add i teaspoonful cocoa in 3 tablespoonfuls
of S.R. flour with a pinch of salt and a very little water. Put
into a well greased tin and bake 20 minutes. When cold, cut
open evenly and spread with jam. Mix 2 table spoonfuls of
icing sugar with dessertspoonful of cocoa and a little warm water.
Put cake on a wire tray or a board and pour this icing over the
top, seeing that it covers aU parts.

CHEESE DELIGHTS

The yolks of 2 eggs, 2 teacups of grated cheese, i tablespoon-
ful of melted butter, salt, pepper. Mix together. Spread on
squares of bread, cover with a piece of bacon and griU in the oven.

CREAM MADE WITH DIFFERENT FLAVOURINGS

Take i breakfast cupful of milk, |oz. gelatine, sugar to taste
and boil all together for 2 or 3 minutes. Whip up ^ pint of
thick cream till very stiff, add the flavouring — raspberry is very
good, or 2 tablespoonfuls of rum. Now, if cool enough, add the
milk very slowly, beating up all the time. Give a final whisk
up and pour into oiled mould. Stand in Frigidaire until wanted.

CHOCOLATE CREAM.

2 level tablespoonfuls dried egg (dry), 2 level tablespoonfuls
flour, 4 level tablespoonfuls cocoa, 2 level tablespoonfuls sugar
and a pinch of salt, i pint moderately strong coffee, a little
vaniUa. Mix dry ingredients and make into a smooth paste
with a little of the coffee. Boil remaining coffee and pour on to
the mixture. Stir well and return to saucepan. Let it come to
the boil and boil for 3 minutes. Add vanilla essence and pour
into a mould.

30

CORN SOUFFLE

Take 2 cupfuls of com from the tin, put it into a saucepan
with I tablespoonful of butter, i dessertspoonful of flour, i
teaspoonful of sugar, pepper and salt to taste, add the yolks of
3 eggs one by one, stirring well. Let it cool a little, then add the
whites beaten to a stiff froth. Pour into a well-buttered souffle
dish. Bake for i hour in a moderate oven.

CRAYFISH RECIPES

Made from Tin Crayfish
Melt Jib. margarine in a casserole. Cut up the crayfish in
pieces, about an inch long and thick. Put in and toss these for
about 10 minutes. Take out the cra3^sh, add to the margarine,
I dessertspoonful of flour, stir until somoth, add 2 shallots cut
very finely, 2 tomatoes peeled and cut some mixed herbs. Pepper
and salt, a little dash of Cayenne. Rub well together, add i
glass of white wine. Let all cook for } hour, keeping it well
stirred. Just at the end of the 30 minutes put in the crayfish
very carefully so as not to let it break and serve in a very hot
glass casserole with a border of boUed rice.

CRAYFISH

Break the crayfish into lumps, with any smaU pieces of white
fish you may have over and a little sherry. Make | pint of
buttery white sause well flavoured with a bouquet-garni, put in
sherry, rub 2 or 3 tomatoes through a sieve, pepper and salt and
add to sauce. Put the fish into a very hot casserole and pour
the sauce over and sprinkle with paprika. Hand roUs of thin
brown bread and butter.

CRAYFISH RISSOTO

Cut 2 small onions very finely and fry in a Httle oil or margarine
add Jib. rice that has been well washed and some fish stock,
pepper and salt, and let it cook until stock is absorbed — about
30 minutes, stirring well. Break the crayfish into pieces about
I inch long. Fry in a little butter. Just before serving add the
rice and make very hot.

CRAYFISH SCOLLOPED WITH MUSHROOMS
Shce the mushrooms thinly and cook in a little butter, pepper
and salt. Now add the crayfish chopped up. When done, put
into scallop shells. Cover with a very good creamy white sauce,

31

squeeze a little lemon juice over each. Mix together some finely
white breadcrumbs with equal quantity of grated cheese and
sprinkle over ; put into the oven for about J hour or until a
gold? a brown.

CRAYFISH IN BATTER
Break the crayfish into suitable sizes. Have a rich batter
ready, 4 tablespoonfuls flour, 2 eggs, salt, and ^ pint milk, or
half milk half cream. This should be made early in the day and
beaten from time to time. When ready to serve, put in i tea-
spoonful baking powder ; beat, add pieces of crayfish. Fry in
boiling fat. Serve with a good sauce, such as hot horseradish
cream.

CREAMED CHICKEN, MUSHROOMS AND PEAS
A Pretty Lunch Dish
Boil a young chicken until tender, using only the white parts.
Cut into small dice, taking away all skin and bone. Make a good
white sauce in the ordinary way, but using half chicken stock
and half milk. Let it boil until very thick. Cut up a few
mushrooms in thin slices. Cook in a little butter, when done
add to the chicken. The sauce will be cool enough now to add
J cup of cream, weU beaten in. Crush some young peas — tinned
ones will do — and put in pipeing machine. Add chicken and
mushrooms with the butter they were cooked in to the sauce.
Put into scallop shells and decorate all round with a deep piping
of the peas, add a little drop of cream to this if the peas seem too
stiff.

A SAVOURY DISH OF CHOPS

Cut up very finely 6 leaves of sage, mix these with i table-
spoonful of flour and pepper, put this into the chops, which must
be split, and then tied together ; then fry them for about 8
minutes. Put into a casserole, cover and keep very hot, but do
not let them cook any more. Into the fr5ring pan put i onion cut
in very fine rings until brown, add a small cup of water and some
thickening. I use Bisto. Rub well all the brown bits of the
gravy in the pan whilst it comes to the boil. Pour over the chops
and make a surround of a puree of savoy cabbage.

CRAYFISH CURRY
Prepare as for a dry curry. Break the crayfish into sizable
pieces, add 18 prawns which have been shelled and put into the
curry till all is very hot, but do not let it boil. Squeeze a little
lemon juice over. Serve with very dry rice.

32

CRAYFISH DEVILLED

Chop the crayfish, a dash of cayenne pepper, i tomato cut
fine, a little grated shallot and some margarine, a little made
mustard. Cook very gently for a few minutes, put into little
glass Pyrex shells. Cover with some fine breadcrumbs and
dabs of butter. Bake about 15-20 minutes.

CRAYFISH RISSOLES
Cut up the crayfish, add i egg, a little white sauce, pepper,
salt and some chopped parsley. Stir over a gentle fire until
very hot. RoU out some puff pastry (left-over trimmings from
making tart does very well). Cut these into small squares,
put some of the mixture into the middle. Press edges together
and shape as crescents. Brush over with some egg, dip into
fine breadcrumbs and fry first on one side and then on the other.
Serve round a mound of fried parsley.

COFFEE CAKE (PLAIN)

|lb. flour, I teaspoonful baking powder, 40Z. butter, 2oz.
sugar, I teaspoonful mixed spice, 40Z. chopped dates, 2 table-
spoonfuls coffee, I egg, a little milk and water.

Beat butter and sugar to a cream, beat egg and mix ; add the
dry ingredients, put the coffee into the milk and water, mix with
the other ingredients and beat well. 'Bake in a moderate oven
45 minutes to i hour.

CAKE (ORANGE)

Weight of 2 eggs in butter, sugar and flour, i egg, i orange,
juice and grated peel, | teaspoonful baking powder, pinch of salt.
Beat butter and sugar to a cream, add eggs unbeaten one by one.
Now beat very well, add baking powder and salt to the flour and
sift in. Put in the juice and rind of orange. Pour into well-
greased tin and bake 20 minutes in hot oven.

CHEESE CLOUD

ijoz. margarine, 40Z. grated cheese, i tablespoonful fine
breadcrumbs. Put into a saucepan. When all has melted add
4 eggs, well-beaten and seasoned and stir until it is creamy and
soft. Do not serve this until the last moment and hand hot
wafer biscuits with it. It makes a delicious savoury for 4 persons.

33

CHEESE BISCUITS (HOT)
Mix an equal quantity of margarine, flour and grated cheese.
A small teacupful is about right. A little salt and a dash of
Cayenne pepper. Put in the yolk of an egg and mix to a paste.
Roll out as thinly as possible and cut into rounds. Bake in a
quick oven and serve hot.

CELERIAC AS SAVOURY
Parboil a celeriac, cut into slices, not too thin, fry them and
then toss into fine cheese crumbs on a paper. Arrange on a hot
Pyrex dish, put into oven for i minute and serve piping hot.

COD'S ROE (Potted in Jars)

Boil the cod's roe in a very little water, i dessertspoonful of
vinegar and a little salt for lo minutes. Take it out and drain
on a cloth, then put in a little saucepan with some butter until
quite hot through, but do not let it cook any more. Place
it in the mortar. Grate nutmeg to taste and a dash of Cayenne,
a drop or two of tobasco and pound well, turning it over and over
so as to get it to a soft consistency. Put into jars and pour
butter over.

COLD CURRY

Cut into small pieces, i onion (2 if small), i apple, i potato,
I tomato ; put these with some margarine into a saucepan,
add 4 stalks of parsley, i bay leaf, a sprig of thyme and marjoram,
I teaspoonful raw rice. When quite soft add i dessertspoonful of
curry powder, mix well in, leave to cook for 5 minutes, then put
^ pint of stock and boil aU together for i hour. Then pass
through a iine sieve, add the juice of J lemon. When quite cold,
put I gill of cream and i tablespoonful of mayonnaise sauce.
Have some cold chicken cut into small joints (or mutton cutlets
cold), arrange on a silver entree dish and mask thoroughly with
the cold curry sauce. Put cold boiled rice, which must be very
dry, round the curry.

CHUTNEY

Ready for use in a few days.
|lb. each of the following : Apples, marrow, onions, green
tomatoes and sultanas ; and cut up. Boil the apples in a very
little water and i^b. sugar. When soft add the other ingredients
with |oz. curry powder and loz. mixed pickling spice. Just cover
with vinegar and boil for 2^ hours and when done add ^ cup of
Worcester Sauce. Mix well and then put in jars and tie down.

34

CHUTNEY— APPLE AND PLUM

4lb. fruit, peel and core and stone. Boil in f quart of vinegar
until soft. Sieve this. Now put in 50Z. brown sugar, some
raisins stoned and a little salt, 20z. dried chillies, i^oz. ground
ginger, ijoz. gariic chopped and the remainder of the quart of
vinegar ; bring slowly to the boil and then put in jar. I make
this in a double quantity.

CHUTNEY— FLORIDA FRUIT

lib. dried peaches, ilb. dried apricots, lib. stoned dates,
lib. stoned raisins, 6 cups brown sugar, 2 cups vinegar, 2| table-
spoonfuls salt, I tablespoonful ground cloves, i tablespoonful
ground cinnamon, 2 teaspoonfuls Cayenne. Wash and cut up
peaches and apricots and soak for two nights in just enough
water to cover. Then cut up dates and put to simmer until
tender. Now put in all the other ingredients and cook about
^ hour. Put into hot jars and cover at once.

CHUTNEY— GREEN TOMATO

I gallon green tomatoes, i qt. onions, slice and cover with salt
for 24 hours. Pour off the liquid and slowly boil for an hour
the tomatoes and onions in i qt. spiced vinegar, lib. brown sugar
and I teaspoonful celery salt. When tender, take off and bottle.
To make ripe tomato chutney, halve the quantity of vinegar and
omit the celery salt.

CHUTNEY— SWEET

Boil down 3 quarts vinegar with lib. sour apples until the
flavour is well abstracted. Do this in a large glass bottle inside
a large vessel of boiling water, then mix with the following :
lib. salt, lib. sultanas bruised, ilb. loaf sugar, 40Z. Nepal pepper,
40Z. garlic cut into small pieces, lib. preserved ginger cut small,
I qt. lime juice, i pot of Tamarinds stoned, i tin peaches cut very
small. Mix altogether, put into a large jar tightly corked and
exposed to the heat of the kitchen by standing it on the mantel-
piece for a month, stirring every day. Now strain off the Uquid,
which makes the most dehcious sauce. Bottle and cork well.
You then find a residue of thick mixture. Weigh it and add an
equal quantity of plum jam, taking out the stones. Let all come
to the boil once more. Put into jars and cover at once.

35

CRAYFISH CUTLETS
Take loz. flour, loz. margarine and i gill of milk and make a
panada in the usual way. After it boils let it cook for 3 or 4
minutes. Cut up the crayfish in rather small pieces and season
with salt, pepper, cayenne and a good squeeze of lemon juice
and add i or 2 tablespoonfuls of cream. Mix with the panada
and then put all out on a dish to cool. Now divide into equal
parts and shape into cutlets. Egg and breadcrumb and put
a httle piece of macaroni at the narrow end. Leave these
cutlets to harden a little and then fry a nice brown.

COFFEE RUSSE
Half a pint of strong black coffee, 6 sponge cakes cut in slices,
20Z. butter, 20Z. castor sugar, 2 yolks of eggs, 6 drops vanilla
essence. Beat butter, sugar and yolks to a soft cream. Add
2 tablespoonfuls of the coffee and the flavouring ; stir well
together. Take a basin that will hold a pint ; put in a layer of
the sponge cake, moisten with some of the coffee, then a layer
of the butter mixture, another of the sponge cake and so on,
until all is used. Leave all for a few hours, then turn out and
serve with whipped cream and a few split almonds round the
pudding.

CHRISTENING CAKE— DAVID'S

fib. flour, 6 eggs, |lb. brown sugar, ^Ib. butter, i teaspoonful
baking powder, i glass sherry, i teaspoonful mixed spice, | tea-
spoonful salt, Jib. currants, 2oz. glace cherries, Jib. sultanas,
Jib. chopped candied peel, Jib. seeded raisins, 2oz. chopped
blanched almonds.

Method. — Clean fruit, beat eggs, sift flour, baking powder,
spice and salt. Beat butter and sugar to a cream, add eggs and
sherry, add flour and fruit alternately. Mix well. Turn into
prepared tin. Bake 2J to 3 hours. Next day, put on almond
paste and Royal icing.

CREAM CHEESE

I quart milk, add 2 teaspoonfuls of rennet and leave to set
in a warm place aU night. The next day pour into clean muslin,
tie up and allow to drip until solid ; do not squeeze, however.
Put into a basin, add one teacup of fresh cream and mix together.
Place in a heart-shaped mould, as in France. Leave in a cold
place for a short time, then turn out and serve with castor sugar.

36

CHEESE— HOME MADE
Take 2 quarts of milk, put in a jug and leave it for three or four
days on a radiator. When it is good and sticky, mix i table-
spoonful of salt per quart of milk. Then put the whole concoction
into a muslin bag and hang it up to drip for 36 hours. Lay between
vine leaves.

CLOTTED OR DEVONSHIRE CREAM
The pan of milk must stand for 12 hours. Then put the pan
on the side of the stove until the cream on top appears to be
" wrinkling " under the skin. Take the pan off and remove to
the dairy, or larder, and leave undisturbed, for another 12 hours
at least. It must then be skimmed off carefully, putting it into
the glass bowl in which it is to be served.

CHRISTMAS PLUM PUDDING

A new pudding, and very delicious.
Three dessertspoonfuls gelatine (foz.), (3 cups of milk, i| pints)
3 tablespoonfuls cocoa, ^ teaspoonful vanilla, Jib. chopped nuts
and lemon peel, J cup raisins, | cup dates or figs, | cup currants,
40Z. sugar, pinch of salt. Put milk and cocoa in a pan and bring
to the boil. Add all ingredients except gelatine and let boil for
5 minutes. Let cool. Dissolve the gelatine in | cup of hot water.
Add to the mixture, stirring well altogether. Pour into a wet
mould and let set in the Frigidaire. Decorate with holly. Serve
with brandy cream.

CHOCOLATE LAYER CREAM

J breakfast cup self-raising flour, J breakfast cup sugar,

1 teaspoonful bicarbonate of soda, 2 table spoonfuls Bourneville
cocoa, 20Z. margarine, 2 large tablespoonfuls golden syrup,
tablespoonful cold water. Mix all dry ingredients into a bowl,
margarine, syrup and water into a small saucepan. Have ready

2 sandwich tins well greased. Now mix the wet ingredients into
the dry, beat up well and divide into the tins. Bake for 15
minutes in a hot oven.

CUCUMBER SAUCE

This sauce is delicious with cold salmon. Grate i breakfast-
cupful of raw cucumber, cream 2oz. butter till white and creamy.
Put the two together, season and hand in a little glass dish.

37

CUCUMBER SOUP

Two cucumbers, 2oz. butter, a little spinach, i Spanish onion,
2 pints of white stock, i dessertspoonful cornflour, J pint of milk,
a few lettuce leaves.

Peel cucumbers, cut in slices, pour a little boiling water on
to scald for lo minutes, then drain it. Melt the butter in a
saucepan, put in the cucumber, spinach and onion, sliced finely,
put on the lid, cook slowly without browning. Then pour on
the stock, let it come to boiling point. Simmer until all is tender.
Sieve it and return to saucepan. Add the cornflour, mixed
smoothly with the milk, stir in until boiling and cook until it
thickens. Finely shred the lettuce, add this at the last moment
as a garnish to the soup.

CORN SOUP

One tin of corn, i small onion, i pint milk, i pint of water,
I dessertspoonful cornflour, i yolk of egg. Turn corn into sauce-
pan with the water — better still, some chicken stock — and the
onion shred finely. Bring to boil and cook slowly. Put through
the sieve and return to saucepan and bring to boiling point.
Mix the cornflour smoothly with the milk, add to soup, stir till
boiling. Flavour to taste with pepper and salt. Beat the egg
with a little cream and add. Heat but do not let it boil. Serve
with some very small fried croutons of bread.

CORN SHELLS
Make a tin of corn hot in a little butter, mix with it some
thick tomato puree and 2 tablespoonfuls of grated cheese. Pour
into some greased shells. Light'y cover with a few fine bread-
crumbs and brown in the oven.

CORN CHOWDER (for 4 People)
Melt 3 tablespoonfuls of butter, peel and finely chop a medium-
sized onion. Cover the saucepan and let cook for 10 minutes.
Put in I tin of corn, season to taste and then i tin of evaporated
milk and i gill of water. Cover the saucepan and cook slowly
for 20 minutes. Into the soup plates put some corn flakes and a
little cooked ham or bacon and pour the chowder over.

38

CREAM SAVANNAH

Make a very good custard. Flavour carefully with vanilla
or a little rum. Bake in a souflee dish in a cool oven. Cover
with paper as it must not get brown. When it is quite cold
whip up some cream very stiffly, add a very few drops of vanilla.
Cover the baked custard with this in mounds and sprinkle over
some grated or granulated chocolate.

CHRISTMAS CAKE

Jib. margarine, |lb. sugar, looz. flour, Jib. peel, Jib. almonds,
J Ib.rnixed fruit, 3 eggs, i tablespoonful brandy or whisky.
Make in the usual way and bake in a moderate oven for 2 hours.

COFFEE ICE CREAM

One tin condensed milk, 2 tablespoonfuls dried milk, 2 table-
spoonfuls cornflour or 4 table spoonfuls of dried milk if no corn-
flour, f pint black coffee. Pour condensed milk into basin. In
another basin mix dried milk and cornflour into a smooth paste
with water. Put this gradually to the condensed milk, smooth
out any lumps, add black coffee, stir well. Pour mixture into
ice tray, freeze at the lowest temperature for 2| hours. During this
time take out several times and beat the edges back into the
mixture. Enough for 6 persons.

CHOCOLATE ALEXANDER

Seven sponge fingers biscuits, needed for i| pints. 20z.
chocolate, |oz. gelatine, i gill cream, loz. butter, i gill water to
melt chocolate, loz. sugar. Line a mould with biscuits leaving
no spaces, grate and melt the chocolate in water until it boils.
When cool, add the gelatine. Whip the cream and when chocolate
is cool, add the cream to it. When it is just setting, pour into
the mould. Take a large tablespoonful of apricot jam, add i gill
of water and the butter, bring to a boil, mix i teaspoonful of
cornflour in a little water and put it in and cook for a few minutes.
Add enough cochineal to make the glaze a good colour. Turn out
the Alexander and slowly coat it with the apricot glaze. Let it
run slowly over the sweet.

CHAUFROID OF CHICKEN BREASTS

Lay the cold boiled chickens on a board, carve the breast of
each side in one piece, lay on a dish and cover with chaufroid
sauce. When set, run a little liquid aspic over. To serve,

39

carefully lift the breasts on to a silver entree dish, make a sur-
round of new cold boiled peas, and some chopped aspic. Cut a
few capers and garnish the breasts with these.

CHICKEN QUENNELLES WITH CHAUFROID SAUCE

Make a white creamy sauce, loz. flour, loz. butter, J pint milk,
and season very well. Add a grating of nutmeg. Take ilb.
chicken, or veal, put through the mincer, then pound in a mortar
with 2 eggs beaten and the white sauce and rub through the sieve.
In mixing do not let it get sloppy. Form into egg shapes with
2 dessert spoons and poach in a little chicken stock in a frying pan
till firm to the touch. Let them drain well. Then cover with
chaufroid sauce as below.

CHAUFROIDS OF CHICKEN, VEAL OR RABBIT

lib. meat, 2 yolks hard-boiled eggs, i pint thick creamy sauce,
seasoning. Mince the meat twice, then pound it in a mortar with
the white sauce and the eggs rubbed through a sieve. Add the
seasoning. Grease some small cocettes, pack them tightly with
the mixture, steam them until firm to the touch. Turn them out
on to a dish and let them get cold, then cover with the chaufriod
sauce just as it is setting. When it is cold and set, run a little
aspic jelly over. Put in a cold place and serve on a salad.

CHAUFROID SAUCE

loz. flour, loz. butter, 3 gills chicken stock and milk, i table-
spoonful cream, 2 tablespoonfuls liquid aspic, loz. gelatine, i bay
leaf, pepper, salt. Make all the ingredients into a sauce in the
usual way., putting in the gelatined cream when a little cool
Stir Vi^ell to dissolve. When it is almost cold and ready to set
mask the little moulds.

COLLEGE DUMPLINGS

Two tablespoonfuls each of sugar, breadcrumbs, suet, currants,
a good grating of nutmeg, grated rind of | lemon, the juice of
I lemon. Mix all these together in a basin, add a well beaten egg.
Form into little cakes and fry for 5-6 minutes. Put on a very hot
dish. Sieve a Httle sugar over. A very nice lunch pudding.

40

CLARET CUP (CHIGWELL HALL)

One bottle claret, 2 bottles of soda water, i glass of sherry,
J glass brandy, | glass cherry brandy, 3 slices of lemon, 2 very
thin slices of cucumber, a spray of borage, about 2 tablespoonfuls
of sugar.

Second Recipe

For a larger quantity. 6 bottles claret, 2 syphons of soda
water, J bottle sherry, 2 lemons sliced thin, 6 tablespoonfuls
sugar, 2 wineglasses brandy, a little sliced cucumber, sprig of
borage.

CIDER BOWL

Peel an orange or lemon very thinly. Put this into a cup of
boiling water, in a bowl, add some borage leaves, cucumber slides,
sprays of balm, ^Ib. sugar, i pint of sherry and 2 bottles of cider.
Put in ice before serving.

41

Notes

Notes

Notes

DAL

A Lentil Curry

Cut up 4 or 5 carrots in pieces and boil till tender. Soak,
after well washing, lib. of split lentils for i hour, then boil but
only in just enough water to cover, with 2 or 3 onions cut up,
putting in some spices, such as a few peppercorns, about 6 cloves
and 6 allspice, until soft, but not into a mash. Put in the pieces
of carrot. Make this into a curry in the usual way. A good and
nourishing substitute for meat.

DAMSONS, PICKLED

To 31b. of damsons put ipt. vinegar, 3 blades of mace, i
teaspoonful cloves J oz. cinnamon, ijlbs. sugar. Wipe the fruit
and prick it with a fork and let them boil for 20 minutes. Then
add the vinegar, stir well together and pour into a basin and leave
to stand 24 hours. Boil the vingear before adding to the fruit.
Strain off the vinegar and reboil, then add the fruit and let
simmer for 15 minutes. Endeavour not to let the damsons
look crushed. Pour into jars and cover whilst hot.

DANDELION WINE

Pour into a pan 4 quarts of the yellow petals of dandelion
(it doesn't seem to matter if a little of the fluff comes with them).
Pour on I gallon of water that has been boiled and got cool ;
it should be just warm. Stir it well. Cover with a double
thickness of blanket and let it stand for 3 days, stirring it now
and then. Strain off the flowers, boil the Uquid for ^ hour
with the thinly pared rind of i lemon and i orange, a piece of
bruised root ginger and 3|lbs. sugar to each gallon. Add the
pulp of the lemon to the boiling liquid. Now return to pan and
when cool ferment with a little yeast spread on a piece of toast
nicely browned, put this on the liquid and let stand for 3 days.
Now strain into a perfectly clean and dry stone jar. Leave the
cork in lightly, tiU all the working is over, then make airtight
and bottle again after 2 months. It is best to add a teacupful
of brandy when bottling. It is sometimes a little difficult to
clear, if so a good pinch of real isinglass put in the jar before
bottling helps greatly and if necessary strain once more before
bottling. This wine is said to be very good for aU liver complaints.

45

DUCK, BRAISED WITH CARROTS
Half roast a duck, then cut into joints. Line an earthenware
casserole with some rashers of bacon, lay in the duck, pepper and
salt and | pint of Espagnole or brown sauce, | pint of stock,
made in the pan the duck was roasted in, and 2 tablespoonfuls
of white wine, bring to the boil and then simmer for | hour.
Have ready some baby carrots that have been cooked, put them
into 2 tablespoonfuls of white wine with a shake of sugar, boil up
and add to the duck and simmer again until very hot. Lay the
pieces of duck on an entree dish, garnish with the carrots, pour
the sauce round and add some fried croutons of bread cut into
triangles.

DUCK, IN THE FRENCH WAY

Have ready i pint of rich beef gravy, 2 small onions, 2 dozen
chestnuts roasted and peeled, a sprig of thyme, i piece root
ginger, a few peppercorns, salt and i gill of red wine. Simmer
all these flavourings in the gravy. Cover the breast of the duck
with some bits of bacon and only half roast it. Then put it into
the pan with its breast down and let it simmer with all the rest.
Put on a hot dish to carve and having boiled up the gravy ; serve
it in a separate sauce boat.

DUCK STEWED WITH OLIVES

Put the duck into a deep earthen casserole with i onion and
I carrot sliced, any trimmings of bacon, a piece each of thjrme
and parsley, and tie a little celery seed in a piece of muslin.
Cover with stock and let cook until tender, about i to 2 hours.
Stone some Spanish olives and add these about half time. Re-
move the herbs and celery before serving. Best to take duck out,
carve it and then put back with the rest, keeping all very hot.

DUCK A L'ESPAGNOLE

Cut all the flesh off the remains of a duck and break up the
bones and make a stock with them, adding a piece of parsley,
I onion, bay leaf and pepper and salt. Cut up finely and cook
until done in some margarine, i onion, i carrot, a piece of celery.
Rub 2 tablsepoonfuls of flour in a httle margarine in with the
vegetables and strain in the stock and see that all is the con-
sistency of a thick cream. Lay the pieces of duck with some small
bits of ham or bacon in with the vegetables, and make very hot.

46

DERBY SAVOURY

Have the necessary number of croutes. Chop up some ham,
well flavour and put all into a little saucepan with some margarine,
break in one egg, make very hot, spread on the croutons and place
half a pickled walnut on each.

DUCHEY TOASTS
Chop up some mushrooms very finely. Season with pepper
and salt and cook in a little butter. Make some toasts and cut
some rashers of bacon to the same size. Now grill the bacon.
Spread it with the mushroom pieces, and then add a small spoonful
of scrambled egg on top and serve at once.

DEVILLED SARDINES

Take as many sardines as required, drain off the oil and put in
a little tin, cover the sardines with a mixture of mustard and
cayenne pepper, fry quickly in the sardine oil and serve on
fingers of toast, very, very hot.

WILD DUCK WITH PORT WINE SAUCE

Roast the duck about i8 minutes in a quick oven, place inside
it the giblets and a nice-sized bit of bacon and margarine. Now
make the sauce which must be well flavoured and rich. Some
margarine into which you have rubbed some flour, a clove of
garlic or a shallot cut very fine and a little stock, cook until
you have rather a thick sauce, add i tablespoonful of port and
I of claret, let this simmer until it has somewhat reduced itself.
Cut the duck into sUces — not using the legs — and keep hot in a
casserole. Pour aU the gravy and blood from the duck into the
sauce. Add a Uttle cream and a good squeeze of lemon juice,
strain over the pieces of duck. Let it be very hot and serve
baby carrots with it.

DEVONSHIRE PUDDING
Line a piedish with some apricot jam. Peel, core and cut
some apples into rounds. Make 2/30Z. of fine white bread crumbs
and put these into a pint of milk and let come to the boil. Sweeten
to taste and stir untU it comes quite thick. Beat up 2 eggs and
add any flavouring you may like. Then pour this over the apples,
bake in a fairly hot oven for 1/2 hour or until the apples are done.

47

DOVER SOLE IN CASSEROLE
Rub the inside of an earthenware casserole with a piece of
gariic, put in i tablespoonful of butter, let it come to boiling
point, lay in the sole, or fillets of sole. Slice some mushrooms,
not too thinly, and the same of tomatoes, pepper and salt, a
very little milk, just sufficient to ensure that the mushrooms
cook, grate some cheese over, and grill until the cheese looks
golden.

COLD DUCK

Cut all the meat from the remains of 2 ducks into neat pieces,
lay them in a silver dish and surround with either cold peas,
sprinkled with a little finely chopped mint, or a Russian salad
that has been mixed with some mayonnaise sauce. Serve this
with a Salad as well.

DEVILLED BREAST OF LAMB

Briase the breast of lamb in the usual way, cooking it very
slowly until tender. Take it out and bone it. Now let it get
quite cold. Then cut into bits about 2 inches long, just trim
each piece into shape. Cover the pieces with some made mustard
brushed over and a sprinkle of cayenne. Egg and bread crumb
the pieces and either fry or grill them. Serve on a very hot dish
and hand a good devilled sauce separately. This is nice with
either a dish of spinach, green peas, or French beans.

DRESDEN PATTY CASES

Cut stale bread 2 inches thick, in sUces and shape with a
cutter the size you require, usually about 2 to 3 inches across, very
carefully remove the centres. Now beat up an egg on a plate,
add a little milk, season with pepper and salt. Soak the cases
in this, then drain them. In the meantime have a pan of deep
boiling fat, then fry the cases crisply. Fill these with any
mixture you want. Osyters in cream sauce, chicken, ham,
tongue, etc. In nearly every case you will need to have some
good creamy sauce. Fill the cases as soon as you can after
frying and keep very hot.

48

Notes

Notes

EGG AND CHICKEN LIVER

A Nice First Course for Luncheon
Boil the eggs soft. Hold them under the cold tap and shell
them very carefully and put in a shallow glass dish. Cut up and
stew in a little stock the chickens livers, add a knob of margarine
when done and a very little stock. Now mix in some flour, pepper
and salt until it is fairly thick, then pour over the eggs and serve
very hot and hand toast with the dish.

BUTTERED EGGS WITH OLIVES, IN ASPIC

Make some buttered eggs, allowing 3 to every 2 persons. Cut
up some olives and mix with cream. Into shallow glass dish
put a good layer of aspic and when this is set put layers of
scrambled eggs, then olives and cream. Finally finish off with
more aspic, garnish with little radishes, cut into flower-shape,
hand rolls of bread and butter.

EGG CREAMED

Hard boil 6 eggs. Make 2 breakfastcupfuls of parsley sauce,
with plenty of parsley, pepper and salt. Slice the eggs in thickish
pieces. Make some mashed potatoes very creamy by beating
and form a surround in a hot casserole dish. Pour the eggs in
the middle.

EVERYDAY CAKE

8z. flour, 60Z. sugar, 40Z. butter, i egg, i teacupful cream,
J teaspoonful baking powder, a good grating of nutmeg or i
eggspoonful of mixed spice. Cream the butter and sugar. Then
add the egg, beaten up with the cream. Mix the flour and spice
Sift this in, beat thoroughly for 5 minutes. Pour into a well-
greased tin and bake in a moderate oven for i hour.

SWISS EGGS

Grease rather thickly a pie dish with margarine and sprinkle
bottom and sides with grated cheese. Break on to this the
number of eggs required. Sprinkle pepper, salt and a Uttle
dried mustard and lastly a layer of cheese with some chopped
parsley. Cover with a greased paper and bake in a quick oven
for 10 to 12 minutes. Serve with toast.

51

A SUMMER LUNCH DISH FOR ONE
Mix in a small saucepan, i tablespoonful margarine with
2 chopped hard boiled eggs, some chopped parsley, pepper, salt,
and grate in nutmeg to taste. Just let it come to the simmer,
in the meantime put 2 tablespoonfuls of cooked rice in a shell
and pour the mixture on it.

BRAISED EGGS DE WINDSOR
Cut up into small pieces some vegetables, a little turnip,
onion and carrot and fry in butter. Then add i dessertspoonful
of flour and one of curry powder, some salt ; put in 2 teacupfuls
of stock, or milk, and let all cook slowly until done. Boil the eggs
soft, and carefully shell them, placing them in a shallow Pyrex
dish. Keep hot. Add a sherry-glass of sherry to the braised
vegetables and pour over the eggs. Serve with either rice or
some spaghetti.

EGGS, CORN AND BACON
A Luncheon Dish
Strain the corn and put in a small piece of butter with it
into either individual china cocottes or on a shallow Pyrex dish.
Make very hot in the oven. Poach as many eggs as required and
lay on the top of the maize. Now have ready some small rashers
of bacon, rolled and toasted crisply, 2 for each person, and see
that all is sent in very hot.

EGGS ON BREAD SAUCE

Make a good bread sauce. When done, pour it on to a Pyrex
dish. It must be firm and not running with milk. Poach
some eggs. Strain them well. With the back of a tablespoon
make deep depressions on the sauce and then lay a poached egg
in each .

EGGS WITH SPAGHETTI

Three hard-boiled eggs, Jib. boiled spaghetti, J pint of white
sauce, 40Z. grated cheese, pepper and salt, some browned crumbs.
Grease a pie dish and sprinkle with some of the bread crumbs,
lay in the spaghetti and some of the cheese, pepper and salt.
Cut the eggs in halves and put on. Add 2oz. of the cheese to
the white sauce and pour over the eggs. Cover with the rest of
the bread crumbs and the grated cheese mixed. If tomatoes
are in season, a few shces added makes it delicious. Put all into
the oven until it is quite hotted through. Sprinkle with freshly
chopped parsley at the very last.

52

EGGS WITH SCALLOPS

Wash the scallops, put into a basin and pour boiling water on
leave for lo minutes. BoU 2 eggs for 7 minutes. Then lay them
m cold water for a few minutes, peel them and cut into chunky
pieces. Drain the scallops well on a cloth, cut them into the
same size as the eggs. Into a well-buttered casserole sprinkle
fairly thickly, some bread crumbs, lay on these the scaUops
and eggs, pepper and salt them. Pour over a httle creamy
white sauce. Cover well with breadcrumbs and dabs of butter.
Bake about 10 to 15 minutes.

EGG PIE

Into a rather flat casserole dish cut up 6 hard-boiled eggs
with a small onion finely chopped. Pour on a little white sauce
that has been well flavoured with pepper, salt and a little grating
of nutmeg. Cover with mashed potato, not too thickly, brush
over with some egg, bake for about 20 minutes in a moderate
oven until it looks a really nice colour.

EGGS AND FRIED BREAD

This dish makes a nice change and is economical if you are
hard up for eggs. Into a small saucepan put some margarine.
Throw in some cubes cut from a slice of bread and let them fry
but not too much. Beat up some well-seasoned eggs and proceed
as for buttered toast.

EGG DISH AS SERVED IN SPAIN

Have ready cooked about 2 tablespoonfuls each of peas,
French beans, tomatoes, asparagus tips, cubes of potatoes and
some sUced cold sausages and ham. Into a saucepan put some
margarine, cut the ham into small squares and a chopped onion,
and when the onion browns add the other vegetables with just
a little gravy or stock, mix well and let all simmer for a Uttle,
adding pepper and salt. Pour into a suitable sized fireproof
dish, lay on the slices of sausage. Break the eggs over and bake
in the oven until the eggs are set, about 8 minutes (it is according
to the heat of the oven). Garnish with a Uttle chopped parsley
and fried sippets of bread.

53

EGGS WITH ASPERAGUS POINTS
Take a small tin of asparagus "points," or cut from the fresh
vegetable, and drain off all liquid. Make these very hot in some
thick cream. Now make some buttered eggs and just before it
begins to thicken pour in the asperagus and cream, add pepper
and salt. Put on squares of buttered toast and serve very,
very hot.

EGG A L'ANGE
Toast a square of bread and butter weU, while hot. Whip
to a stiff froth the white of the egg and pile on the toast. Drop
in the Centre the yolk of the egg. Be careful not to break. Salt
and pepper lightly. Cover all with grated cheese, sprinkle a
little paprika. Put in very hot oven to allow cheese to melt
and serve at once.

EGG SWEET
Whip 3 egg yolks with 2 ozs. of sugar for lo minutes. Add
slowly a dessertspoonful of rum and again beat. Whip 4 table-
spoonfuls of cream, mix with the rest. Into the bottom of
individual fruit glasses put a large spoonful of raspberry jam and
pile the cream mixture on top.

EGG MOUSSE
Six eggs, hard-boiled, | pint cream, i dessertspoonful Worcester
sauce, I teaspoonful anchovy sauce, 3 tablespoonfuls aspic jelly,
I tablespoonful sherry, salt, pepper, 3 drops of Tobasco. Sieve
the yolks, add sauces and half the aspic, chop the whites, add
the cream well whipped and the rest of the condiments and sherry.
Put into a souffle dish to set. Cover with the rest of the aspic
and put into the Frigidaire for 2 hours.

EGG CUTLETS
Boil 4 eggs hard. Cut up, not too finely. Make a panada
of 20Z. flour, 20Z. margarine, i gill milk, cooking slowly and well
seasoned with salt and pepper, until it will leave the side of
saucepan ; add the chopped egg and a dessertspoonful of chopped
parsley, pour on to a dish, flatten with knife and let it get cool-
Cut into about 8 pieces, shaping like a cutlet Egg and bread,
crumb them, fry in boiUng dripping or lard Put a parsley stalk
in the end, as a bone

54

EGGS SCRAMBLED WITH SHRIMPS
Make the scrambled eggs by putting the beaten eggs into a
bowl, place this in a saucepan of boiling water until they thicken,
now stir in some thick cream until the perfect consistency is
achieved. Then add either fresh shrimps that have been shelled
or I small tin of shrimps. This mixture can be served either on
toasts, or better stiU in little cases of a very good pastry.

EGG TOAST
Take some pieces of stale bread and toast them a light brown.
Hard boil some eggs, allow one to each person, put into cold
water for lo minutes ; when quite cold, shell them, cut them in
two and remove the yolks. Cut the whites very carefully into
rings and lay them nicely at the bottom of a glass Pyrex dish
Then add the toast cut into smallish pieces, trying to fit them in.
Break up the yolks, spread over the toasts. Make a very good
creamy and well-flavoured white sauce, pour over. Put the
casserole in a medium oven until it is quite browned over.

55

Notes

Notes

Notes

FISH FLUFF SAVOURY
Two tablespoonfuls of cooked fish that has been skinned and
boned. Season with salt, pepper and grate some nutmeg to taste.
Beat 2 eggs very lightly. Add i tablespoonf ul of milk, mix with
the fish. Have ready some butter made very hot in a frying pan.
Pour in the mixture. Let it cook very lightly, as for scrambled
eggs, and serve on slices of buttered toast.

FISH SAUCE FOR FISH PUDDING
Make an ordinary white sauce that has cooked for lo minutes.
Put I good dessertsponful of anchovy sauce, some lemon juice
and grated lemon peel, a dash of cayenne pepper and a little wine.
Mix well. Let it just come up to the boil. Pour half over the
pudding and serve remainder in a sauce boat.

FILLETS OF FISH BAKED WITH VEGETABLES
This is a Good Friday lunch dish for the family. You will
want I good fillet of fish tor each person, ^ pint of chopped onion,
J pint, each of cooked tomatoes and carrot. I cook these together
with a little margarine. Put a little oil into a frying pan and let
the onion cook until brown. Put half the cooked vegetables with
seasoning into a casserole, lay the fillets on. Cover with the rest
of the vegetables. Pour a little stock that is at boiling point.
Cover the casserole closely and bake in a moderate oven for about
I of an hour.

FILLETS OF FISH IN CREAM SAUCE
Any good variety of filleted white fish may be used for this
dish. When ordering the fish have the skins, bones and heads
sent too. Wash and put these in a saucepan and let simmer
for some time, pounding these with a wooden spoon from time
to time. Strain this off ; it should be fairly thick ; and make a
sauce with flour and butter in the ordinary way, but using no
milk, only the fish liquor. Let it come to the boil. Take off
to cool and when cooled add one egg well beaten and 2 table-
spoonfuls of cream. Keep very hot but do not let it boil again.
Meanwhile lay the fillets in a casserole, add a little white wine,
cover with a greaseproof paper and let cook in a moderate oven
until done. If the fish has not absorbed al Ithe wine, take the
remainder out with a spoon. Now mask the fish with the sauce —
very hot, remember, and serve at once.

59

FISH AND RICE
A Summer Dish
To I pint of cold fish, either fresh or tinned, lobster, salmon,
sardine or mackerel, mix with i pint of cooked rice, i pint cold
cooked peas, season well and add 4 good tablespoonfuls of thick
mayonnaise sauce. Press this into a basin or mould, leave to get
cold. Then turn out into a silver or glass dish with a surround
of salad that has been sprinkled with a French dressing. Decorate
with shces of cucumber, tomato, egg or any other small salading
that may be in season.

FISH AND RAISIN MOUSSE
One small tablespoonful gelatine in i gill of cold water,
stir until soft and then fill up to half a cupful with hot water.
Plump up the raisins by putting into a cup just covering them
with hot water for a few minutes, strain and dry on cloth. If
they have stones in, these must be taken out. Flake the fish well,
put in the raisins and half the hot gelatine. Rub | teaspoonful
mustard in i teaspoonful vinegar, some pepper and salt and well
whip this in. Take i gill of cream, add the rest of the gelatine
that you have kept back. Beat very well and then add the
fish mixture. Pour into individual cups that have been well
wetted, leave to set. Have a layer of very fresh lettuce leaves
on plates, turn out the cups and garnish with slices of cucumber,
tomatoes, etc. A salad should be handed with this or a dish
of cold peas.

FRICASSEE OF FISH
Simmer the fish in a little milk, take out when cooked and
lightly flake it apart. With the milk make a good buttery white
sauce, adding some grated nutmeg, a little cayenne pepper, or
I or 2 drops of tabasco to the flour before mixing it. Take some
mashed potatoes and add the yolk of an egg, make a border of
this round an earthenware fireproof dish, marking it in a pattern
with a fork. Bake this until a nice golden brown, having put
the flaked fish into the sauce, stir it well and pour into the middle
of the dish. Do this just at the point of serving it.

FISH DISH FOR SUPPER
Flake some cooked fish into a pie dish, sprinkle with a good
tablespoonful of chopped parsley, the same of very finely chopped
shallot, pepper and salt. Skin some tomatoes, cut and place
on top, scatter some breadcrumbs, dab on some pieces of margar-
ine and bake for half-an-hour.

60

FISH, RICE AND ONION PIE
Well grease a pie dish and cover with some fried onions.
These should be cut fairly fine. Now put half the fish as a layer
and then the cooked rice. Repeat the layer. Beat up i egg
in a little gravy or strong fish stock, add a little pepper and salt,
pour over the fish, do not put too much as it should not be sloppy.
Bake for half-an-hour.

FUDGE
To make fudge you will want 2 cupfuls of white sugar, i
cupful of brown sugar, i cupful of milk, Jib. chocolate, a little
salt, a piece of butter the size of a walnut, vaniUa flavouring. Put
all into a saucepan and boil for 18 minutes. Take off the fire,
add I teaspoonful cold milk and beat until it turns sugary ;
about 10 minutes. Pour into a buttered pan. Before it gets
hard, mark off and cut into squares.

FISH SAUCE
This is dehcious served with any cold fish, but specially cold
turbot. Boil 2 eggs hard, take out the yolks, put in a basin and
rub down with oil, mustard some chopped parsley, capers and
gherkins ; all cut very fine. Lastly, add the whites of the eggs,
cut very nicely in rings. Put in the Fridigaire. Sufficient
salad oil must be used to make it semi-liquid.

FISH LUNCHEON DISH
Butter some shells, sprinkle over with chopped parsley,
then nearly fill them with flakes of cold fish. Now make a custard
or sauce with 2 level tablespoonfuls of flour, i heaped teaspoonful
of curry powder, salt, pepper. . Melt loz. margarine in a saucepan,
put in the dry ingredients, add not quite | pint of milk, let it come
to the boil and cook for 6 minutes. Pour this over the flsh and
bake in a cool oven for 30 to 35 minutes or until the custard is
quite firm

FILLETS OF SOLE WITH TOMATO
Flour some fillets of sole. Fry in butter. Peel and cut up
some tomatoes and 2 finely chopped shallots. Let these fry
until quite cooked. Place this in a casserole and put the sole
on top.

61

FLEMISH SAUSAGES
Take 6 or 8 large cooking apples, peel, core and cut up and
make into apple sauce. Add a good handful of washed sultanas
a httle sugar, a pinch of cinnamon. Lay this in a flat casserole
dish and keep hot while you fry ilb. of pork sausages. These
are placed on top of the apple. This makes a very nice dish for
luncheon.

FAMILY SOUP
Mince up fib. of veal, put in a pan and stir it until it is hot.
Then add a large onion cut up, 2 tomatoes, seasoning, and pour
over iqt. of good stock ; let boil for gently i| hours. Before
you need it, add 3 tablespoonfuls of rice, or some small macaroni
and let it boil for another 20 minutes.

FIG COMPOTE
Take a tin of figs, drain the fruit and put in a casserole. Cut
the peel very thinly from an orange into matches, cook them in
the fig syrup for 15 minutes and then pour over the figs. Bleach
and cut into slivers 20 almonds. Bake in the oven untU very hot.
Just before serving add 3 tablespoonfuls of brandy. Whip up
some cream and serve separately.

FOIE GRAS
This really makes a very good imitation of the real thing.
Jib. calfs liver and Jib. really fat bacon, a piece each of onion
and a little grated carrot and turnip, i teaspoonf ul of mixed herbs,
pepper and salt. Fry the bacon until the fat runs out, add the
rest of the ingredients and put the lid on the pan ; it should take
about an hour. Stir from time to time. Now put all twice
through the mincer, using all fat and gravy. Put into pots and
cover with some oiled butter.

FISH SALAD
Boil any kind of white fish or salmon in a Uttle " Court
bouillon " and when cold, remove all skin and bones and break
up into neat pieces. Now make the following sauce which makes
a change from mayonnaise. Beat up 2 eggs in a basin, add salt
and pepper, i| gills of the " Court bouillon " and the juice of a
lemon. Put the basin into a pan of boiilng water over the fire
and whisk it until all looks and thickens like custard. Put half

62

this sauce with the fish, mix well and when cold pile it up on
mattress of shredded lettuce in a dish, use the rest of the sauce,
cold, to mask all the fish, garnish with a border of sliced cucumber
round and butterflies of lemon on the fish.

FISH FRITTERS FOR BREAKFAST
Make a batter of 40Z. flour, 2 eggs, 2 tablespoonfuls salad
oil and i gill of warm water. Well beat the batter. Take some
flaked cold fish, remove all skin and bones and put into the batter.
Add I small teaspoonful of baking powder. Salt and pepper and
a grating of nutmeg. Have ready a pan of boiling fat. Take a
tablespoonful of the mixture at a time and put into the boihng
fat and fry till a nice golden brown. Serve very hot.

FAT THICKENING FOR SAUCES, ETC
This thickening will last good for months if kept in a cool
larder and saves quite a lot of time when cooking.

Take i|lb. flour, ilb. fat of any kind that one can get together
(lard, dripping, margarine, clarified soup fat, etc.), 2 tablespoon-
fuls of salt, I tablespoonful of pepper. Melt the fat in a saucepan,
mix the flour with the salt and pepper, cook them in the fat
for about 15 minutes, seeing that it does not stick to the saucepan.
Then put into pots and cover.

For use, take 2 or 3 oz., according to recipe and add to it
either hot stock or hot water if no stock available. Stir to a
paste, add mUk and bring to the boil ; let all boil quickly and you
have your sauce ready for use, add the additions and flavourings
you have in mind.

63

Notes

Notes

Notes

GINGER BISCUITS
40Z. flour, 40Z. brown sugar, i tablespoonful golden syrup,
20Z. margarine, i teaspoonful ground ginger, i teaspoonful
bicarbonate of soda, i egg, a pinch of salt. Mix all dry ingredients.
Add syrup and margarine that have been warmed together,
then the egg well beaten. Make into balls as big as a shilling,
put on greased baking tin, flatten them out with the bottom of a
small jar or glass, put a piece of blanched almonds in the centre
of each. Leave a little while before putting in a moderate oven
and bake for 13 minutes. Try to keep the size uniform.

GINGER SPONGE, BOILED OR STEAMED.
Beat 30Z. margarine and 30Z. sugar to a cream. Add 2 table-
spoonfuls of golden syrup and a well-beaten egg. Stir in rather
more than 30Z. of flour mixed with a teaspoonful of ground
ginger and a little salt. Dissolve half a teaspoonful of bicarbonate
of soda in half a teacupful of milk. Mix all together. Place a
tablespoonful of golden syrup at the bottom of a greased basin.
Pour in the mixture and steam or boil for 2 hours.

GINGER CREAMS

Cut up some preserved ginger into pieces the size of peas
and with i teasoponful of the syrup put into each ramekin
cocotte (or paper). Now fill up with some whipped cream and
serve.

GENOESE PUDDING

The weight of 2 eggs in butter, sugar and flour to which add
J teaspoonful baking powder, pinch of salt, a little milk. Beat
the butter and sugar weU, add the beaten eggs, flour and milk,
any flavouring liked. Put into a weU greased mould that has a
pipe. Bake half-an-hour. Turn out carefully. Make a thick
jam sauce (apricot or plum), add f glass of sherry and pour over.
Equally good cold, but in that case whip some cream and fill up
the pipe with it.

GAME PIE (COLD)

This is an excellent dish for a dance supper, shooting party
or picnic, and is quite easy to make.

Grease and line a good-sized cake tin that has a loose bottom,
with a pastry as made for raised pies. Cook in a stewpan as
many of the following as you may have in the game larder,
grouse, hare, pheasant, partridge, rabbit, and when done, remove

67

all bones. Make some well seasoned forcemeat balls and fry
them. Cut up ilb. or more of ham. Fill the tin with a layer of
ham, some pieces of garne well mixed, some forcemeat balls
and continue to do this until the pie is fiUed to the top ; have
the last layer one of ham. Well press down the meat. Pour
over the gravy from the stewed game, put on a lid of pastry and
bake half-hour in a quick oven ; finish off in a slower one for
I hour. Make another lot of gravy with the bones, add some
gelatine, i teaspoonful to J pint. When pie is cooked pour this
through the hole in the top of the pie. Pastry leaves should be
used to ornament and brush over with yolk of egg.

GAME MOULD

This is a good way to treat old birds. Hang them for as long
as you can. After plucking and cleaning them, put them in a
pan with some margarine, and let them do very slowly in a
moderate oven. When cooked, cut aU meat from them, together
with all the gravy and fat they were cooked in. Pound up the
carcases cover with just sufficient water, salt, pepper, an onion
stuck with 2 cloves, a bay leaf and let come to the boil. Beat
well from time to time with a wooden spoon and continue to let
it simmer. Then strain off. Lay the pieces of bird very tightly
in a basin and add | teaspoonful of gelatine to the gravy. Then
pour over the meat and leave it in a very cold place to set. Serve
with a seasonable salad, sprinkled with a rather sharp French
dressing.

GAME PUDDING

Another good way of using old partridges which have been
sufficiently hung but not too much so. Line a basin with a
good suet crust, cut the birds into small joints. Season with
pepper and salt and sift in a little flour. Cover with a good meat
gravy, then put on the lid of suet crust. Flour a pudding cloth
and tie on tightly. Put into a saucepan of boiling water for
3 hours. Serve with this a salad of shced apples, celery and some
peeled walnuts, mixed with a plain salad dressing.

GOOSE'S LIVER
Cook this always inside the goose. When cold, cut into
smaUish pieces and pound them well in the mortar. Grind, or
pound in the mortar, some pepper corns, add these and a good
seasoning of salt and some cayenne, turn it several times, breaking
it up with a knife and pound again. Taste it to see if there is

68

enough flavouring, now add a nfce bit of butter or margarine,
a little thick cream, and for the last time pound and mix well.
This can be used in any way in place of foie-gras and is delicious
spread on very hot croutons with a little mustard and made
very hot.

GAME SOUFFLEE
Have chopped quite small, 2 good tablespoonfuls of cooked
game — pheasant is, I think, nicest for this— and 2 tablespoonfuls
of chopped ham. Flavour with salt, pepper, paprika, a little
lemon peel cut very fine and i dessertspoonful of either red
currant or apple jelly. Mix well. Make a 2-egg soufflee mixture
in the usual way. When cooked, add the game mixture. Butter
thickly a souffle mould pour in the mixture and bake in a hot
oven for half-hour.

GROUSE CROUTES
Pound up some cold grouse, seasoned very highly with pepper,
salt, cayenne and make hot in a little saucepan with some cream.
Spread this on pieces of very hot buttered toast, garnish with
rounds of hard-boUed whites of egg and fill these in with a few
capers or chopped olives.

GOOSE PUDDING (Vegetarian)
|lb. stale bread, 2 large onions chopped, i tablespoonful
flour, I table spoonful dried sage, i gill of milk, dripping the size
of an egg, pepper and salt.

Soak the bread with boiling water, then squeeze very dry.
Add the dry ingredients, then the milk. Season highly. Place
on a well-greased baking tin, shred the dripping over. Bake
20 minutes. Cut into squares and serve with a rich brown gravy.

GINGER SOUFFLEE
Put into a small pan loz. butter, loz. of flour, stir a few minutes
to cook the flour, add i gill of milk and i tablespoonful of the
syrup of the ginger and let aU cook until it leaves the side of the
pan. Take off the fire and when cool beat in a little sugar, the
yolks of 3 eggs one by one, then i tablespoonful of ginger cut
nice pieces the size of a pea. Lastly the whites of the eggs
beaten very stiffly and gently folded in. Put a greased piece of
paper outside the souf&ee dish, tying it very firmly. Pour in the
mixture and bake in a hot oven for half an hour. You wiU need
to time this carefully, as it must be sent in just at the right
moment.

69

GREEN GOOSEBERRY FOOL ICE

Cook about 2lb. green gooseberries, sweeten to taste and rub
through a fine sieve. Add i pint of cream that has been whipped
If too thick add just a little cold water ; it may need a little
green colouring, and then freeze in the ordinary way.

GIRDLE CAKES
Put 20Z. margarine into 2oz. self-raising flour with a pinch
of salt. Mix with a very little milk, put on a floured board and
roU out until one-eighth of an inch thick. Cut in rounds about
2 inches across. Have a frying pan really hot and lay on the
cakes, turn as soon as slightly brown. When done, split them,
butter just a little and serve them very hot. A few washed and
dried currants may be added if liked.

GRILLADES DE JAMBON
Cut up and Ughtly cook 3 medium-sized onions in margarine
or bacon fat and when brown add the same quantity of peeled
tomatoes, mix together and let cook for 10 minutes. Season well
with pepper, and salt. Have a gammon steak about fib. and
half-inch thick. Cut this in slices or fingers, lay them in the pan
with the other ingredients. If the sauce seems a Uttle too thick
add a small quantity of water. Cook until the griUades are done,
about 30-35 minutes. To serve, put the grillades in the middle of
a hot casserole, pour the sauce round them and serve with plain
boiled rice or spaghetti or macaroni.

GOLDEN PARFAIT
Two dessertspoonfuls (Joz.) gelatine, J cup orange juice,
i cup lemon juice, | cup hot water, 2 eggs, 3 dessertspoonfuls
honey, sugar. Dissolve the gelatine and honey in hot water.
Add orange and lemon juice. Beat up the egg and add carefully
to the mixture. Add sugar to taste. Pour into a well-wetted
mould, or, into little individual glasses.

70

Notes

Notes

HADDOCKS, DRIED

I find that Smoked Haddock dishes are amongst some of the
nicest to serve for lunch, so I have collected several recipes.

Lightly boil a haddock in some water until done, then throw
the water away. Skin, bone and flake the fish and put at the
bottom of a buttered casserole. Make a white sauce, sprinkle
in some semohna ; the quantity depends on how much you need
to thicken the sauce — anyhow from i dessertspoonful to i table-
spoonful. Let this boil for some minutes until the semolina
is quite cooked. For every person take a rasher of bacon, cut
into matches, put over fish and then pour the sauce over and
bake a golden brown.

HADDOCK ON TOASTS
Cut up a medium-sized haddock into square pieces as nearly
equal in size as possible and cook until done. Skin and bone,
lay these pieces on buttered squares of toast that must be the
same size as fish and keep very hot. Whilst the fish is cooking
take 20Z. of horseradish grated very finely and put to some
white sauce ; let it cook. Add i tablespoonful of fine white
breadcrumbs, replace on fire an^i simmer until it begins to thicken,
beat up 2 eggs and i tablespoonful cream and add to the mixture,
stirring all the time, and do not let it boil. Divide this over the
fish on toast and serve in an entree dish. It must be served very
hot.

HADDOCK AND EGGS IN CASSEROLE
Cook the haddock first in water, throw that away and then
cook it again in a little milk. Skin and bone fish, then pound
in the mortar with a small quantity of cream and some pepper,
and just the least grating of nutmeg. Take some rather deep
fireproof cocottes, put into each some of the fish, very carefully
break into each i egg, and if it will hold it fill up with some more
cream. Bake in the oven — best placed on a baking tin — for
about 6 minutes. The eggs should be of the same consistency
as poached eggs ; they must not get hard. Serve with a rack of
thin toast.

HADDOCK WITH TOMATOES AND MACARONI
Cut haddock into as many pieces as required and put into a
pan of water, draw to side and let simmer until cooked. Cut up
some tomatoes. Put some very finely cut onion or 2 shallots
into a small saucepan with some margarine and cook until soft.
Add the tomatoes, season with pepper, and let all simmer. Take

73

the fish from the water, drain on a cloth for 2 or 3 minutes until all
water has left the fish, taking off the skin and boning it. Lay
these pieces on a casserole dish and when quite hot again put the
tomato puree on each piece. Surround with a border of boiled
macaroni or spaghetti.

HADDOCK IN CASSEROLES (FOR LUNCH)
Put the haddock into cold water. Let it come to boil and then
throw the water away. Put some milk to the fish and let it
cook until done. Take out the fish, keeping the milk. Drain for
a few minutes, then shred up very finely, putting in some grated
shallot or onion and mix with cream until moist ; put in casseroles.
Put the casseroles into a pan of boiling water to keep hot in the
oven. Make some buttered eggs (3), put a spoonful of these on
top of the fish, decorate with some finely chopped fresh parsley
and serve some roUed thin bread and butter with each.

HADDOCK FLAN

Line a flan tin with some very good short pastry and cook.
Having cooked the haddock, first in water and then in some
milk, skin, bone and flake it, but in rather flat separate flakes.
With the milk that the haddock was cooked in make a little,
but very good, white sauce, adding at the last moment some cream.
Season with pepper. Fry some finely cut rings of onion in some
margarine until a golden brown. Drain fat off. When they
are done, put back on the stove to crisp up. When the pastry
is done, lay in the large flakes of fish very semetrically, cover with
the sauce and surround with the crisp golden onions.

HADDOCK, SPANISH FASHION
Cut the smoked haddock into equal size pieces and put these
into a rather flatfish fireproof dish with some oil. Pour 4 table-
spoonfuls of white wine over it, i clove of garlic chopped up finely,
some tomato puree, salt and pepper, cover with bread crumbs
mixed with chopped parsley and bake 15 to 20 minutes in a hot
oven. See that the fish is cooked through.

HUSSAR TOASTS
Take some slices of bread, cut square and remove the crusts,
rub these with a brusied clove of gariic. Spread with either
goose fat or pork dripping ; fry these, or put on a tin and put in
the hot oven. Sprinkle with pepper and salt. This is a Hungarian
version of our dripping toast, served for schookoom tea.

74

HADDOCK LUNCHEON DISH
Cook the haddock in the water until done. Skin, bone and
flake the fish. Fry some onion and tomatoes, equal quantities,
in some margarine, in a small saucepan. Season with pepper
and a small dessertspoonful of chopped fresh parsley. When
this is cooked, put in the haddock. Boil some rice, about 15
minutes, drain and make a border of this in a very hot casserole
dish. Pour the fish into the middle and send up very hot.

HADDOCK PANCAKES
Flake some cooked haddock very finely, beat in some cream,
a little pepper, a little grated cheese and mustard. Heat up
untU quite smooth. Make some very small panccikes, put some
of the haddock mixture on each, roll up and put on a flat dish.
Keep very hot and serve with either a thick tomato or hot
horseradish sauce.

HADDOCK MONACO

Some fillets of smoked haddocks weighing round about lib.,
and lay them in a fireproof earthemware casserole. Peel and slice
2 or 3 tomatoes, season with pepper, a grating of i shallot. Pour
on rather more than i giU of cream and 2oz. margarine. Put
into the oven until the haddock is quite soft and tender, 15-20
minutes. There must be sufficient cream or top of milk, to cook
the fish. If the haddock appears dry before cooking it would
be best to cook them for a few minutes in boiling water, being
careful to drain very dry on a cloth before proceeding with the
recipe above.

HADDOCK PUDDING

Grease a pudding basin. Having cooked the smoked haddock,
skin and bone it, chop it up finely and mix it with Jib. bread
crumbs and Jib. chopped suet, 2 teaspoonfuls chopped parsley
and the same of chopped onions. Season with pepper and a
grating of nutmeg. Beat up two eggs, add i gill of milk and put
into the other ingredients. Fill the pudding basin, pressing
well down. Cover with greaseproof paper and steam steadily
for I hour. Turn out on to a very hot dish and pour over a sauce
made with either shrimps or hard-boiled egg, or capers. This
makes a delicious lunch dish for the family.

HERRINGS SOUSED— A Variation
Well clean and wash the fish. Lay them on an earthenware
baking dish and sprinkle over 2 bay leaves, 3 or 4 cloves, 3 or 4
allspice and 12 peppercorns. Nearly cover with vinegar and

75

water— about half and half of each. Now put on top of the fish
and not into the Uquid, i or 2 tablespoonfuls of tomato chutney.
The quantity is according to the number of herrings. In placing
these in the dish arrange as sardines as they will fit better. Let
these cook slowly in the moderate oven for about ij hours.
Serve cold for lunch or breakfast.

HERRING AND MACARONI

Allow one herring and loz. macaroni for each person. Boil
the macaroni in salted water for 20 minutes with a sliced onion,
strain, then chop it all fairly finely. Fry the herrings, taking out
all skin and bone and flake them. Mix with the maccaroni
and then press well down into a basin and leave to get quite cold.
Make a sauce of i gill of whipped cream, 2oz. of horseradish,
finely grated, salt, pepper, | teaspoonful of dry mustard and i
tablespoonful of tarragon vinegar. Mix until all looks creamy.
Turn the mould out on to a glass dish, pour the sauce over the
mould and surround with a border of shredded lettuce and sliced
beetroot.

HERRINGS IN JELLY

This makes a nice summer supper dish. Split and trim some
herrings, then bone and roU them up and gently bake in a moderate
oven, keeping them well covered so that they do not get dried up.
Take all the heads, bones, etc., slice a carrot, small onion, J tea-
spoonful of dried spices and cover with water, put on the stove
and beat with a wooden spoon from time to time. Strain this
when done, adding | teaspoonful of gelatine ; stir well to dissolve.
Very carefully put the roUs of herrings into a glass dish, that is
when they are cold, pour over and around them the fish stock
jelly and put to set in the Frigidaire. Serve with a salad mixed
with a rather sharp French dressing.

HADDOCK SAVOUREY
Make sufficient well seasoned white sauce. Flake some cold
smoked haddock, freeing it from skin and bone. Mix with the
sauce and put into small individual fireproof dishes. Peel some
tomatoes and shce them. Cover the fish with these ; put them
in the oven until cooked.

HADDOCK, AS SERVED IN ITALY
Take all the skin and bone from a smoked haddock and cut
into evenly sized pieces. Cut up into very fine rings 2 onions
and fry them in some margarine, then put in the haddock and add

76

some really strong and good gravy. Cook for lo or 15 minutes.
Put all into a casserole, arranging the fish nicely with the onions
round. Squeeze some lemon juice over and garnish with chopped
parsley.

HADDOCK AND RICE

Wash well and then cook about 6oz. of Patna rice, it should
take about 10-12 minutes. Strain the rice and dry it till every
grain is separate. Put into a pan a smoked haddock, cover with
cold water and let come to the boil. Take out and remove all
skin and bone and then flake it. Fry an onion, cut in rings, in
a nice-sized bit of margarine and when soft add this to the fish
and rice with 2 tablespoonfuls of tomato sauce and some pepper.
Put all into a pie dish, scatter breadcrumbs over, and a few dabs
of margarine and bake for 15 minutes in a hot oven.

HADDOCK AND SWEET CORN

Boil your dried haddock in the usual way. Dry on a cloth to
remove all water, then skin, bone and flake it. Strain off the
liquid from a tin of sweet corn. Mix fish and com together in a
saucepan. Season with pepper and a little nutmeg, add a knob
of margarine and about 2 tablespoonfuls of cream or top of the
milk. Make very hot and pour into scallop shells. Sprinkle
grated cheese on top and brown in the oven.

HADDOCK SAVOURIES

Take all the skin and bones off a partly cooked smoked
haddock and chop it very finely ; place in little individual
fireproof cocottes. Whip up some cream with some finely grated
cheese, some cayenne pepper ; whip until fairly thick. Cover
the fish with this and with a fork see that some of the cream goes
round the sides of the dishes. Sprinkle with paprika and bake
about 10 minutes.

HAM MOUSSE

Put lib. cooked ham through the finest mincer. Make some
white sauce, well cooked but not too thick, add to it the ham,
flavour with pepper and some grated nutmeg. Rub this in small
quantities through a wire sieve, keeping the rest warm as it makes
it easier to rub. Whisk about f teacupful of aspic jelly over the
fire in a little saucepan and whilst whisking, add the froth of it
to the mixture until aU the apsic is used. Beat i cupful of cream
until it is very thick, add this to the mixture. Place in a soufiiee
dish, or in individual cups and pour a httle aspic over. I add a

n

ittle sherry and lemon juice to the aspic if it is the bought packet
variety. Turn out and serve with a good potato salad, or any
salad that is in season.

HAM WITH RED CABBAGE
Pile the cooked red cabbage which must be kept very hot
on to a glass casserole dish. Fry some shces of cooked ham,
stand them up round the cabbage and then edge the dish with
some creamy and well-flavoured mashed potato. It makes a
pretty dish and very good to eat.

HAM ROLL SAVOURIES
Mix on a plate a piece of butter about i teaspoonful, a little
parsley chopped very fine, a few drops of lemon juice. Grate
a smaU piece of onion, mix these up well with a knife and spread
on some little pieces of ham, cut very thin, about 2 inches long
and I inch wide. Roll these up tightly and place on little pieces
of cut bread and butter.

HASSANE— A Vegetarian Dish
Fry a large or 2 smaller onions with 2 tomatoes, i apple
cut up into small chunks, i clove of garlic and i dessertspoonful
of curry powder ; a little nutmeg. Let this all cook for for 15
minutes. Add a cup of milk. Have ready a good plateful of
cooked carrot, some peas, beans and cucumber cut small. Put
all these into a casserole that has a lid and cover with the curry
sauce. Put on the hd and let cook in the coolest oven for i hour.
Serve with fried croutons round the dish.

HORSERADISH SAUCE

20Z. grated horseradish put into a saucepan with | pint stock
and let cook for 20 minutes. Remove from fire. Add i table-
spoonful of white sauce, i tablespoonful fine bread crumbs.
Replace on fire until it begins to thicken. Mix in i egg well
beaten. Then add a little cream and season with lemon juice or a
little vinegar. Excellent with most beef dishes, especially rump
steak.

HOCK CUP

Two bottles of hock, | wineglassful Curocon, 2 wineglassfuls
brandy, 2 bottles soda water, sugar to taste, a sprig of borage or
balm, a few slices of cucumber peel, and add at the end a few
fresh fruits that may be in season. Mix aU ingredients together
but do not put the soda water until ready to serve. Keep on
ice until wanted.

78

Notes

Notes

INVALID FOOD

CHICKEN CUSTARD
Take i cupful of fine breadcrumbs, add 2 tablespoonfuls
finely minced chicken, flavour with pepper, salt, a little nutmeg
or celery salt, mix all these together. Beat up 2 eggs to which
put I cupful of milk, and put in. Stir well and put into either a
glass casserole or into individual fireproof cocottes. Set in a pan
of water and bake in a moderate oven.

STEAMED EGG
Separate the yolk from the white of an egg. Now beat the
white to a stiff froth and flavour with pepper and salt. Put half
the white into a Uttle flat casserole, greased with butter, then slip
in the yolk very carefully, top up with the remainder of the white,
cover with a small plate or saucer. Set this in a frying pan
of boiling water and steam for 5 minutes.

BEEF TEA PUDDING
To I gill of strong beef tea, soak 2 tablespoonfuls of fine white
breadcrumbs for 10 minutes, beat up with a fork, add i well-
beaten egg. Grease a small basin, using about |oz. butter.
Pour in the mixture, cover with greased paper, put the basin
into a pan of boiling water, the water coming half-way up the
basin. Steam for 20 minutes. This makes a good nourishing
dish and is a change from the ordinary beef tea.

CHICKEN PANADA
Pound the breast of a cold chicken smooth in the mortar.
Add a teacup of fine white bread crumbs. Pour in a little
boiHng chicken broth or milk. A little salt, a little grating of
nutmeg or a pinch of powdered mace. Press into a cup and
stand it in a small saucepan of boiling water until the panada
is hot. Serve in the cup with a teaspoon.

A LIGHT MILK SOUP
Cut up some vegetables rather finely, such as carrot, onion,
celery, add a bay leaf. Put these into | pint of milk, bring it to
the boil and let all simmer gently for J hour, stirring from time
to time. Strain, and when cool add the yolk of an egg and a
Httle more milk to make | pint altogether. Let this get very hot
but it must not boil. Serve with toast, water biscuit, or, a little
cooked rice could be put into the soup.

81

FISH CUSTARD
Cook a small whiting or sole in a teacupful of milk. Take
out and flake very finely. Strain milk and with it make a sauce
with loz. margarine, i dessertspoonful of flour. Let it boil a
few minutes. When cool add fish and the yolk of an egg beaten
up. Whip the white of the egg stiffly with seasoning, fold in,
pour into a greased basin. Cover with greased paper and steam
for 25 minutes.

SWEETBREAD FOR INVALID
One large sweetbread, } pint stock, 2 tablespoonfuls of cream
I yolk of egg, squeeze of lemon juice, salt and pepper. Wash
the sweetbread and soak for 2 hours with a little salt, put in a
pan and boil for 5 minutes. Throw into cold water to blanch,
trim off all fat and skin, cut into nice pieces and put into the stock,
bring to boil and then simmer very slowly for i| hours. When
tender, add the cream and yolk of egg. Strain carefully. Don't
touch the sweetbread with a knife. Separate and trim with your
fingers. Sweetbread must be quite fresh and cooked the same
day.

BREAST OF CHICKEN
Cut the breast of a chicken into small pieces and put into a
small jar with some pepper, salt, blade of mace (if liked), and
pour over i gill or a little more of milk. Cover the jar tightly
and put it into a saucepan of hot water to reach half-way up the
jar. Let it simmer until the chicken is done. Strain off the
milk and add i teaspoonful of flour that has been rubbed into a
small piece of butter, making a nice thick sauce. Pour this over
the shced chicken so as to mask it.

BREAST OF CHICKEN GRILLED

Take half the breast of a chicken, skin it and wrap in a piece
of paper that has been well greased with butter. Grill each side
for about five minutes. Place on a very hot plate and put a ball
of Maitre d'Hotel butter on top.

CLEAR JELLY SOUP MADE FROM VEGETABLES
One cupful of diced potatoes, same of carrots, leeks, onions,
\ cup of chopped lettuce, some chopped parsley, tarragon and
chervil, pepper and salt. Cook all these in 4 breakfastcups of
water very slowly until all the ingredients are soft, then strain,
and to every ^ pint hquor add a teaspoonful Cox's Instantaneous

82

galatine. See that this is really dissolved, then put this in a
basin to set and place in the Frigidaire. If allowed, i table-
spoolful of white wine or sherry can be added before the gelatine
is put in. This soup jelly is a good restorative.

SAVOURY CUSTARD
Beat up the yolk of an egg into i teacupful of beef tea. Beat
white to a stiff froth, salt to taste. Pour into a greased piedish
and bake in a very slow oven until set.

CREAMED COD
Lay a cod steak in a casserole with a little parsley, small
onion or shallot stuck with a clove and cook very gently until
the cod is done. Now skim and bone it and put it into a little
dish. Keep it hot. In the meantime take the liquor and make
a white sauce with it with flour and butter. When it has boiled
for 5 minutes, take it off the fire to cool, beat up an egg and add
to it with a good squeeze of lemon. Then coat the cod steak
with this and serve with some creamy mashed potato.

EGG AND CHICKEN BROTH.
To I pint of strong chicken broth, add i egg well beaten,
mix together very well and pour into a basin. Tie a greased
paper over and place basin in a saucepan of boiling water for lo
minutes. Season to taste and send very thin slices of toast
with it.

INVALID JELLY
Two eggs, 2 lemons or oranges, ^ oz. gelatine, 3 ozs. sugar.
Beat up the eggs, dissolve the gelatine in i pint liquid made from
the juices of the fruit and added warm water, the rinds of the fruit
cut very thinly ; add the sugar. Put all into a saucepan and
stir all the time over gentle heat until it thckens. It must not
boil. Rinse a mould out with cold water and when the mixture
has somewhat cooled, pour it in the mould and let set in a cold
place.

MILK TEA FOR AN INVALID
Put two teaspoonfuls of tea into a very hot teapot, pour on
about I tablespoonful of fresh boiling water. Let stand whilst
you heat in a saucepan | pint of new milk to boiling point. Do
not let it boil however. Pour this on to the tea and strain into
a cup.

83

BEEF TEA
Jib. shin of beef, Jib. scrag of mutton, |lb. veal bones. Cut
up the beef finely, cutting off any fat but leaving any gristle
there may be. Now put all meat and bones into a jar, cover with
hot water, a little salt. Place lid on jar and put into the oven for
5 or 6 hours to cook slowly. Strain off into a basin. This should
make a good jelly and it can be given to the invahd in this form
or hotted up as beef tea. Very nourishing and sustaining.

MILK JELLY
I pint new milk, Joz. gelatine, the rind of J lemon cut very
thinly, loz. sugar. Dissolve the gelatine in a little water, add
the milk, which must be warmed, put in sugar and rind. Stir
over a very moderate heat 5 to 10 minutes. Strain off into a
basin and then into little individual cups. Set in a cold place

CREAM OF RABBIT
Joint the rabbit and put into a pan with some butter and keep
on turning the pieces, but don't let them brown. Take all meat
from the bones, mince it and then put through a wire sieve.
Into this mix J pint of cream which has had a Uttle melted
gelatine added. Carefully flavour with pepper, salt, nutmeg
and some grated lemon peel. Put all into a greased mould and
steam for i hour. Do not turn this out until it is quite cold,
and then garnish with some chopped aspic or chopped parsley
and butterflies of lemon.

MINCED CHICKEN AND EGG
Thicken some milk with a little flour rubbed in butter. Mince
the half of a breast of cold chicken and let it get very hot in the
milk, but do not let it boil. Poach an egg in a httle milk. Put
the mince on a very hot plate, set the poached egg on top.

FISH CREAM
4 oz. white fish, J oz. butter, J oz. fine white breadcrumbs,
J gill milk, J giU cream, a little squeeze of lemon, pepper, salt, and
the beaten white of i egg. Flake the fish very finely. Melt the
butter in a small saucepan, add the crumbs and milk with season-
ing, and let it cook until thick. Beat in the fish and rub all
through a sieve. Beat up the white of the egg with the cream.
Add to the mixture and put into a small greased basin and steam
for 25 minutes.

84

FRICASSEE OF FISH
Make a creamy white sauce, well flavoured with pepper,
salt and nutmeg. Lay in it some coarsely flaked cold white fish
and let it get thoroughly hot, but it must not boil. Have a
hot casserole dish, put in the fricassee and pipe a border of mashed
potatoes round.

EGG AND LEMON DRINK
f cup of cold water, i egg, the juice of i lemon put all together
in a shaker for 5-6 minutes.

LEMON FOAM AS A SWEET
Dissolve I oz. gelatine in a pint of water, add the grated rind
of 2 lemons, the juice of three and | lb. white sugar. Let all boil
for 10 minutes. When it is about to set, beat it very well until
very frothy. Have ready 3 very stiffly beaten whites of egg,
put them in and beat just so as to make everything look uniform
and light. Pour out into a mould and decorate with a Uttle
whipped cream and some glacee cherries.

APPLE CREAM
Sieve the pulp from 2 baked apples and put into a basin.
Add a squeeze of lemon juice and sweaten to taste. Beat
stiffly I gill of cream and add to the apple pulp and serve in a
small glass dish.

A NOURISHING CREAM.

Two new laid eggs, i tablespoonful of sugar, i tablespoonful
of brandy. Put the yolks of the eggs into a basin with the sugar
and brandy and beat them well for a few minutes. Put the basin
into a saucepan of hot water, stir until it thickens. Take off
the fire, beat the whites stiffly to a froth, fold into the rest and
pour into glasses.

RICE CREAM
J pint of milk, i gill of cream, 2 oz. ground rice, ^ oz. butter,
I tablespoonful sugar, i tablespoonful gelatine, rind of J lemon.
Cook the rice in the milk, add the butter and lemon rind. When
cooked, sweeten to taste and put in the gelatine dissolved in a
little water. When cool add the cream that has been well whipped.
Serve with some fruit juice.

85

CREAM OF BARLEY

ijlbs. Knuckle of veal, 2 oz. pearl barley, 3 pints of water,
salt, yolk of egg, J gill of cream. Wash the barley and let it
soak all night. Cut the veal into small pieces, break up the
bones and put aU into a pan with the barley. Cover with the
water and bring to the boil and let simmer for 5 hours. Skim
when necessary. Strain through the sieve. Take out bones
and rub meat and barley through a wire sieve. Return this to
the sauecpan with the liquor and re-heat. Beat up the yolk
of the egg with the cream. Draw the pan to the side of the fire
and when off the boil, gradually stir in the cream ; keep stirring all
the time until it thickens, but do not let it boil. Reheat quantity
as required.

LEMON ICE CREAM

Rub two lemons well on some sugar. Squeeze the juice.
Add to this i pint of cream. Stir well and put it in gradually.
Now put I tablespoonful of brandy and i tablespoonful of
Noyau and |lb. of sugar. This quantity makes i quart and is
very refreshing and nourishing.

ISLE OF WIGHT PUDDING

Jib. flour, Jib. dripping or lard, i cup sultanas, | cup treacle,
I cup milk, I teaspoonful of baking powder. Put the fat into
the flour, put in baking powder, and mix to a stiff dough with
cold water. Roll out on the board to a long strip and spread the
treacle over and scatter the sultanas. RoU up as a roly poly.
Put into a greased pie dish. Pour over the milk and bake for
I hour in a moderate oven.

86

Notes

Notes

JELLY PIE

This takes two days to make. Lay in a fireproof dish in
which the pie is to be served, 2 rashers of bacon, cut into match
size, lib. shin of beef cut in small pieces. Salt, pepper, pinch
of celery salt and some chopped lemon peel. Arrange these in
layers, add a cupful of stock or water. Cover the casserole and
cook very slowly for at least 3 hours. When cold remove the
fat with a spoon. Next day dissolve i teaspoonsful of Marmite
in ^ pint of water, i teaspoonful of Tarragon vinegar, a pinch
of sugar and Joz. Cox's gelatine. Pour over the meat. Set in a
cold place until set.

JELLIED FOWL

Take a fowl ; i pint of stock made from the giblets cooked
in a jar for 2J hours the day before, i carrot, i tablespoonful of
cooked peas, chopped parsley, pepper and salt. Prepare the
fowl as usual, then put into a deep jar. Cover with the stock,
add the carrot, cut up the parsley and let cook very slowly for
3 hours. Take out. Remove the bones and cut the meat up
into smallish pieces. Arrange neatly in a basin. Add the peas
and flavouring. Pour all over the meat and let it set in a cool
place. Remove any fat with a spoon. Turn out and serve with
a good salad.

JUMBOLYA

Slice a large onion and 2 large tomatoes and fry together in
2 oz. margarine. Add ^ cup of chopped ham, i tablespoonful of
any rather hot sauce, i tablespoonfiol tomato catsup and well
season with pepper and salt. Cook this altogether for J of an
hour. Mix in 2 large cupfuls of cooked rice, 2 cupfuls of either
lobster, scallops, shrimps or chickens livers. Cook all for another
half hour and serve very hot.

JAM BRICKS

To use up slices of stale bread. Warm up a little milk.
Beat up an egg in a dish, add the warm milk. Now cut up the
stale bread into shapes, rounds, diamonds or squares about 3
inches square. Let them get soaked, but not too much so. Into
a frying pan put some lard or margarine, when boiling fry a nice
brown. Serve in a boat with some warmed jam to eat with them.

89

JUNKET SURPRISE

Take 'I bananas that are quite ripe and cut them into pieces
in a basin. Mash them well with a fork and whip them until
they are frothy, then put this at the bottom of a dish. Make the
junket in the usual way. Be sure that the milk is only blood
heat. Flavour with anything you like — rum, orange, strawberry,
syrup or raspberry are good. Put this into the milk before
putting the rennet, carefully pour this over the banana frothe
and leave to set. Serve with Devonshire Cream.

JAMBON MILORD

Make a nice quantity of Russian salad, that is a mixture of
cold cooked root vegetables cut into small dice, whatever is in
season, together with some smaU green peas, which can be tinned
ones. Flavour these nicely, add a few dried walnuts broken in
pieces. Now mix these generously with mayonnaise sauce, to
which has been added a Uttle gelatine that has been soaked in
some water. Lay all this in a silver entree dish. Cut as many
slices of ham as you have guests and just lay them for a few
minutes in some malted aspic jelly. Place these one by one on
the salad, each one overlapping the other until you have covered
the salad. Let this set and when ready to serve, ornament with
some broken aspic jelly, sliced cucumber, egg, etc.

JELLIED FRUIT SALAD

Pour into a glass cut bowl a good mixed fruit salad, keeping
it as flat as possible. Then very slowly pour over a half quantity
of wine jelly and a glass of sherry. A little rum and a few drops of
some good liqueur makes it very good. Avoid the fruits floating
on top, if possible. Let this get set, and then add the second half
of the jeUy. Decorate with a few crystalised fruits.

JACK BISCUITS

6oz. Quaker oats, 50Z. flour, 8oz. margarine, 30Z. sugar.
Mix all dry ingredients together, either rub in, or melt the
margarine and mix very thoroughly. Grease a shallow baking
tin, spread the mixture on about \ inch thick, bake in a moderate
oven until it is a golden brown. Cut into fingers or triangles
whilst hot. Remove from tin.

90

Notes

Notes

KIDNEYS FRIED ON TOAST
Skin and slice rather finely some kidneys. Lightly fry them
in some margarine. Now take some shces of hot buttered toast,
and spread with curry paste. Put these on a flat casserole and
put in an oven until the paste is good and hot. Then serve the
kidney sUces on top, sprinkle a Uttle chopped parsley over and
serve at once.

KIDNEYS WITH SHERRY
Remove the skin and fat from some lambs' kidneys and cut
them in thickish shces and cook in a little lard over a hot fire
for not more than 3 to 4 minutes, turning them about. Then
put the slices on a plate whilst you pour in the same frying pan
i tumbler of sherry, some chopped parsley, pepper and salt,
and rub together. Now put in some good, rather thick brown
sauce and put back the pieces of kidney. Make very hot, but
do not let it boil, place in a casserole and serve with a nice border
of any suitable vegetable. Peas or cut French beans look
particularly nice as a contrast in colour. This makes a very
delicious dish for luncheon.

KIDNEY DISH, FOR LUNCHEON
Remove the skin, cut out sith scissors the tough sinew, split
the kidneys, but not in two. Chop i kidney into mincemeat,
add lemon juice, pepper and salt and chopped parsley. Into a
small saucepan melt i tablespoonful margarine and i or 2 table-
spoonfuls of port, and let this simmer with the other ingredients.
Lightly cook the other kidneys in a small frying pan, in some
margarine, but don't overcook ; about 2 to 3 minutes should be
enough. Put these on pieces of toast. Stir the sauce well and
with a tablespoon pour it equally over the kidneys. Sprinkle
with a little fresh parsley. Serve at once.

KIDNEY TOASTS FOR BREAKFAST
Cut some ox kidney into bits about the size of a pea, about
Jib. for 4 persons. Cut 3 or 4 rashers of bacon into small bits.
Put some margarine into a saucepan and let kidney and bacon,
salt and pepper all cook otgether for about 10 minutes, stirring it
frequently. Now put in a good dessertspoonful of flour ; stir
in and then add 3 tablespoonfuls of stock or water. Cook until
it nearly comes to the boil. Serve on half shces of buttered toast.

KHICHREE
This is an Indian lunch dish. Jib. rice, Jib. spUt lentils,
2 good-sized onions, flavouring of peppercorns, a few cloves,

93

piece of cinnamon, salt, i or 2 bay leaves. Cut up the onions
and fry them a nice colour. Then keep them hot on a plate.
Put in the rice and lentils, having well washed both, in the same
pan, with the flavourings. Cover with just snfficient water to
thoroughly cook them soft, but not pulpy. Stir frequently to
keep from burning. If too dry add water by tablespoons as each
grain of rice should be separate. Put this on a very hot dish.
Make the onions very, very hot again and pour over. Serve with
a good curry sauce.

KONFTAS
Mince up the remains of any cold chicken, game or white meat,
season with some salt and about i teaspoonful of dry curry powder,
a squeeze of lemon juice. Mix in i yolk of egg, turn out of a plate
and form into httle cakes. Fry these to a nice colour.

KIPPER CREAMS, AS SAVOUREY
Put 2 kippers into a jug, pour on them some boiling water
and leave for 5 minutes. Take out and let them weU drain.
Remove all skin and bones and pound the flesh. Add pepper and
a squeeze of lemon, put in the yolk of an egg, mix well and keep
very smooth. Beat up the white of the egg and a good dessert-
spoonful of thick cream. Butter some fireproof cocottes, divide
the mixture between them. It should make 3 or 4. Bake until
a golden brown and serve very hot.

ANOTHER SAVOUREY
Flake the kippers weU, add 3 well-beaten eggs, 3 tablespoon-
fuls of top of the milk or cream, i tablespoonful of grated cheese,
a little cayenne pepper. Melt loz. of margarine in a saucepan,
pour on the mixture until it thickens and serve on buttered toast.
All to be kept very hot.

KIDNEY SAUTE AND TOMATOES
Three large tomatoes, 2 sheep's kidneys, loz. fat bacon,
loz. margarine, i teaspoonful parsley. Skin the tomatoes and
cut in two. Melt the bacon far, add to the tomatoes and allow
to cook gently in the oven until tender — about 10 minutes.
Skin the kidneys and cut in slices, not too thin. Saute these in
the margarine for a few minutes, tossing them about and put in
the chopped parsley. Arrange the tomatoes on a hot dish,
sprinkle with salt and pepper and place a spoonful of the kidney
on each half tomato. It is nice to fry some rounds of bread in
bacon fat and put under the tomatoes and makes a more sub-
stantial meal.

94

Notes

Notes

LEMONADE FOR A PARTY
25 lemons, 2 Jibs, lump sugar. This quantity makes 6 gallons,
I quart. Cut the peel in the thinnest slices (there must be no
white showing), squeeze the juice, add the sugar, pour the
boiling water over. Stir from time to time. Make this in a
large red bread crock. Before straining, give another stir.
Sufficient for a large party.

LIVER AND LEMON SAUCE
This is very good with boiled fowl. Boil the liver for a few
minutes only, then chop it and season with pepper and salt.
Peel very thinly or grate the rind of lemon and squeeze the juice.
Make a very buttery white sauce, let it boil for 6 minutes. When
cool, add the chopped liver and very gradually the peel and
lemon juice. Heat it up very graduaUy and on no account
must it boil.

LIVER PATE
lib. of pig's liver, put this through the mincer and put into a
bowl, add the beaten yolk of an egg. Shave loz. butter, i
tablespoonful of mixed herbs, including sage. Cut up very, very
finely, i clove of garlic and i shallot. Stir this all very thoroughly
and press into a fireproof souffle dish, bake in a moderate oven
for 2 hours. It is best to thoroughly fill up the dish, as the pate
should be thick through. Cover the dish before baking. When
cold, run a little melted bacon fat over.

LAMBS' TONGUES

Boil these in a little stock and then skin them. Chop a
shallot and fry in a Uttle margarine. Cut the tongues lengthways
and put in a casserole. Make a good thick sauce by putting some
Bisto in with the shallots and a nice bouquet of mixed herbs, add
some good gravy or stock that the tongue was boiled in and put in
a wineglass of sherry. Pour this over the tongues and make a
border of some peas that have been hotted up in a little cream
or butter.

This can be made very well with a tin of lambs' tongues, a
tin of peas and some fried forcemeat balls tucked in between the
pieces of tongue.

LAMBS' TONGUES WITH CHESTNUT PUREE.
Prepare the tongues as in preceding recipe, but instead of
having the gravy, boil some peeled chestnuts with the tongues.
Rub the chestnuts through a sieve. Make a creamy white sauce,
to which add the puree and pour over.

97

LAYER OR SPONGE CAKE
2 eggs or 2 dried re-constituted eggs, 40Z. self-raising flour,

1 teaspoonful baking powder, 40Z. sugar. Well beat up the eggs,
put in the sugar, beat well, fold in the flour and the baking
powder. Pour into a greased tin, bake for 6 minutes.

LETTUCE SOUP.

Take 2 or 3 lettuces, wash them carefully and drain well.
Chop them rather finely, put into a pan with a little margarine
and a tiny piece of onion cut up very fine, pepper and salt. Let
all fry for a few minutes. Then add 3 cups of white stock,

2 tablespoonfuls of washed rice or semolina. Cook till the rice is
soft and rub aU through the sieve. Add | pint of milk and let it
come to the boil. Just before serving put in a little cream and
serve with some fried croutons.

LAMBS' TONGUES WITH TOMATO PUREE

Prepare as before, lay them in a casserole and pour over them
a good thick sauce ; 3 or 4 tomatoes sliced, add i shallot, about
J eggspoonful of ground ginger, pepper, salt, a bay leaf. Stir
and pulp this cream and pour over the tongues. A surround
of creamy mashed potato may be piped round the edge.

LAMB CUTLETS WITH ASPARAGUS TIPS.

Cut some cutlets rather thick and trim them well. Cook
them in butter, each side for about 4-5 minutes ; they must not
be overdone. Cook some asparagus, drain it weU, cut ofl all
the harder parts, put remainder in a little cream and keep hot.
Make a little good white sauce, see that it is really cooked, about
6 to 7 minutes to boil. Put in the asparagus. The sauce must
not be too liquid. Pile this in the middle of a casserole and put
the cutlets, ends up, round it.

LOGANBERRY CREAM

Crush fib. loganberries, putting aside a few of the best.
Sugar to taste, i dessertsponoful of whiskey. Melt loz. of
gelatine with i tablespoonful of orange juice. I use orange-
squash from the bottle if no orange available. Mix this in, also
I gill of thick cream. Beat quickly together and put into a glass
dish. Beat very stiffly some cream and cover the whole and then
decorate with the loganberries you kept back, just sHghtly
rolhng them in white sugar.

98

LAMB CHOPS, BROILED

Get some rib chops, bone them and roll up. Brush over with
a little salad oil or butter, melted. Broil or grill them about
8 minutes, turning them from side to side. Small peeled tomatoes
done the same way should be served with the chops.

LAMB NOISETTES DEVILLED
Take some cutlets and trim from bone and fat. Brush over
with French mustard and sprinkle with some cayenne pepper,
egg and breadcrumb these and put under the grUl. Make a good
gravy sauce, add i tablespoonful of tomato pulp, i teaspoonful
each of Harvey and Worcester sauce, a little more cayenne
pepper and serve this separately in a boat. Make a glass casserole
very hot, put in a layer of either young green peas or spinach.
Arrange the noisettes on top. Sprinkle chopped parsley or
chopped mint on top.

LEMON PUDDING
I found this recipe very good when I had no suet, but a lemon.
40Z. breadcrumbs, loz. flour, 2oz. beef dripping, 2oz. sugar,
the grated peel and juice of a lemon, i egg, milk. Mix in a basin
the breadcrumbs, flour, sugar and lemon peel and juice. Put
the milk into a saucepan with the dripping, as it comes to the boil
pour it over the other ingredients and beat up very weU with a
fork. As it begins to get cool, beat up the egg and add that
and give another good beating. Pour into a greased basin and
steam for 2J hours. Serve with a sweet lemon sauce.

LIVER PIE.
Chop up finely some calf's liver and add an equal quantity
of boiled rice. Season very highly, pepper, salt and some grated
onion. Beat up two eggs and put all into a greased pie dish and
bake in a moderate oven.

LIVER SOUFFLE
Cook some calf s liver in a little salted water for about 10
minutes. Take out and cut in pieces and pound it up in the
mortar with 2oz. butter and loz. of bacon fat. Put this to | pint
of well cooked white sauce, rub all through a wire sieve. Add
the yolks of 3 eggs, 3 tablespoonfuls of cream, then having
beaten the whites of the eggs very stiffly, put them in. Pour
into a very well greased souffle dish and bake in a hot oven
for 30 minutes. It should be only a golden colour.

99

LEMON CURD SPONGE

2 lemons, 2 eggs, 40Z. margarine, 40Z. self-raising flour,
40Z. sugar, a little milk. Grate the rind of the lemons into a pie
dish and add the juice, put in 2oz. of sugar and cut 2oz. margarine
into small pieces, beat up i egg and put into a moderate oven
until set. Now cream the rest of the sugar with the margarine,
sift in the flour, add enough milk to bring it to a consistency
that will allow it to drop off the spoon. Pour this on to lemon
mixture, when it has set, bake until it fieels firm to the touch.
Can be served either hot or cold.

LIVER GRILL, FOR LUNCHEON

Cut the liver into slices, keeping them the same size as possible.
Brush these slices over with some oil, then grill them. Rub a
hot fireproof dish with a piece of garlic. Lay on the slices and
keep hot. Have ready some finely cut fried onions. Put a half
tomato on the pieces of liver, return to the griU for a few minutes,
then surround with the fried onions and sprinkle a little chopped
parsley on the tomato.

LUCIFER SAVOURY

AUow 2 oysters for each person. Drain them. Cover with
a little mustard and cayenne pepper, egg and bread crumb them
and fry in some butter.

LOBSTER SAVOURY
Pound up a small tin of lobster with loz. butter, 2oz. bread
crumbs, rind and juice of half a lemon or a little vinegar. Season
highly, mustard, cayenne, nutmeg. Mix very well and serve on
fried croutons either hot or cold.

LOBSTER, CREAMED

Cut up the lobster fairly finely. Make 2 cups of white sauce,
cool this a little and then add the yolks of 2 eggs, well beaten with
I gill of cream, salt, cayenne and a good squeeze of lemon juice.
Put in the lobster and just make very hot again before serving
in a casserole with a surround of rice, made hot and very dry.

Crayfish, crab or shrimps are excellent prepared in the same
way.

100

LOBSTER SOUP

Melt 20Z. margarine in a pan and stir in 2 tablespoonfuls of
flour and cook until it begins to bubble. Draw to side of the fire
and pour in gradually i quart of milk, stirring all the time to
keep it quite smooth ; let it come to the boU. Cut up the
losbter into small pieces, add to the soup. Season to taste and
let all cook for 15 minutes. A tin of lobster does very well for
this. To serve about 4 people.

LOBSTER, LUNCH DISH

Cut the lobster into chunks, the same size as pineapple
chunks, add one-third the quantity of pineapple chunks and
one-third quantity of ripe apples cut the same way and mix
lobster, pineapples and apples, together with some very
creamy mayonnaise sauce. Put all this in a silver entree dish,
surround with the hearts of cabbage lettuce and serve more
mayonnaise in a boat.

LOBSTER IN CASSEROLE

Pulp 6 medium-sized tomatoes, shce thinly a few mushrooms
and I shallot, make a good creamy white sauce, put in the other
ingredients, season with pepper and salt, let all simmer until
quite cooked ; don't let it boil. It must be very thick. Let it
cool a little, then add i tablespoonful of brandy, stirring in by
degrees and a gill or more of thick cream. Cut up the lobster
(or 2 according to number to serve) and J pint of sheUed shrimps,
and place in a casserole. Pour the sauce over completely
covering it. Leave it and when required simply hot up sufficiently
to slightly brown the top. It must be really hot, but on no
account allow it to boil.

LOBSTER PILAU
Put a handful of sultanas to soak. Cut the lobster in half,
take out the meat and put into a basin, which cover so that it
does not get dry. Remove the poisonous parts inside and well
wash the shells in cold water, and crush them, put into a saucepan
with some water and a httle salt. Let it boil and crush the shells
with a wooden spoon. When the stock is well flavoured, stram
from the shells. Let the stock come to the boil, put in rather
more than ^Ib. well-washed Carolina rice, boil 20 minutes, strain
and dry, keeping very hot, and retain the stock. Cut up the
lobster in small pieces, put into a casserole with some butter,

lOI

I teaspoonful of dry curry powder, the sultanas and a little stock.
Cover and put in the oven until the stock is absorbed. Just
before serving add the very hot rice, mix carefully and serve
very hot.

LOBSTER, SUPPER DISH

Take all the flesh from a medium-sized lobster and flake it.
Melt loz. butter in a small saucepan and put in the lobster. Let
it cook for a few minutes, keeping it stirred. Whisk up 2 eggs,
season well, put in 2 tablespoonfuls of milk and add by degrees
to the lobster and cook very gently until it begins to set, then
divide and put on to as many pieces of hot buttered toast as
there are persons. Garnish with little sprigs of watercress.
Serve very hot.

LOBSTER, DEVILLED

Cut a lobster in half, take from the shell, chop the lobster
rather finely and mix with a teacupul of fine breadcrumbs.
Wash the shells in cold water. Melt a little butter and use it
instead of oil to make a good salad dressing, weU seasoned with
cayenne ; mix this with the lobster meat, fill the shells with this.
Cover with breadcrumbs, not too many, dab on some butter and
bake in a hot oven for 10 minutes.

LOBSTER SOUFFLE

Make a panada in the usual way with loz. butter, loz. flour,
I gill of milk. Then when thoroughly cooked and cooled a little,
add the yolks of 2 eggs, one by one, put in the meat of the lobster,
I teaspoonful of lemon juice, salt, pepper and cayenne. Whisk
the whites of the eggs to a froth, mix in lightly in a souffle dish
well buttered. Bake in a moderate oven for | hour.

LOBSTER SHELLS

Cut up a lobster into quite small pieces. Make a very good
and creamy veloute sauce, using half quantity of either strong
chicken or veal broth with the milk, i teaspoonful of meat extract,
cut up some chives, enough for i teaspoonful, J cup finely-grated
cheese and i small wineglass of sherry, pepper and salt. With the
mixture, fill some small shells, bake for a little in the oven until
very hot. Crumble some rather coarse bread crumbs. Mix in a
small saucepan with some butter. Put these over the shells,
return to the oven until they brown.

102

LOBSTER CREAMS

This makes a delicious first course for luncheon party and
should be served in individual glasses. Chop very finely the
meat of a fair-sized lobster, then pound it to a paste, adding salt,
cayenne, pepper and some good anchovy sauce. Whip some
cream until stiff, add this by degrees until aU is smooth and
creamy. Pour into the glasses and hand some very thin toast
in a rack.

LAMBOURNE PUDDING

The weight of i egg in butter, sugar and flour, mix with 2
yolks in a basin and put in i tablespoonful of strawberry or
raspberry jam. Whisk the whites of the eggs, add | teaspoonful
of bi-carbonate of soda, add to the mixture and steam the pudding
for 2 hours. Serve with any good sweet sauce.

LUNCHEON DISH, COLD

Take a ring mould and fill it with a thick highly-seasoned
gravy, mix in a little gelatine, then put in some bits of either cold
chicken or veal or game. Set in the Frigidaire. When ready to
serve, turn out on to an entree dish, fill the inside with a Russian
salad mixed with mayonnaise, and decorate with alternate little
heaps of cold asparagus tips and cold cooked baby carrots or
other vegetables, according to the season.

LUNCHEON DISH, HOT
Carve into joints a steamed chicken ; arrange these on a hot
fireproof dish. Pour over a very good curried cream sauce.
Make a good border of rice round it. This can also be made into
a cold dish, by adding some aspic jelly to the curry sauce arid
masking the joints with it. Serve cucumber dressed and in
cubes.

103

Notes

Notes

Notes

MAYONNAISE
The two recipes here given have been very useful during the
time that we have had no oil. Take 2 yolks of eggs, i dessert-
spoonful of sugar, I dessertspoonful dry mustard, some salt,
I level tablespoonful of margarine, i gill of milk, i gill of tarragon
vinegar. Put all the dry ingredients into a basin which stand in
saucepan of nearly boiling water. Add the margarine, which
should be quite soft, then the yolks of the eggs well beaten.
Keep on stirring all the time, very slowly, add the vingear, then
the milk. Let it cook slowly until the proper consistency.
You must be very careful not to let it boU. Put into a jar, cover
and keep in a cool place.

MAYONNAISE (2nd Recipe)

Break an egg into a basin with 2 level tablespoonfuls of wine
vinegar, or tarragon vinegar, and beat together very well, add
I teaspoonful sugar, some salt and pepper. Pour into a small
saucepan and cook on a gentle heat beating all the time. Break
into small pieces 2 to 4 oz. of margarine. The more you can spare
the thicker and the better will be the sauce. Add these pieces
one by one until you have a really thick-looking custard. Tar-
tare sauce can be made from this by adding very finely-chopped
pickled onions or shallots, gherkins and capers.

MARMALADE MADE FROM SWEET ORANGES
To lib. of sweet oranges use 2lbs. sugar, 3 pints of water,
either 3 lemons or 2 teaspoonfuls of citric acid, or i or 2 pieces of
quassia chips ; these must not be in the marmalade for more
than ten minutes. Cut the fruit in thin slices, put the pips into
a piece of muslin and put this with the fruit into the pan, covering
with the water and citric acid, if this is being used. Let it come
to the boil and continue slowly boiling until the peel is quite soft ;
it will not look transparent as it does when made with Seville
oranges. This should take from ij to 2 hours. Remove the pips
and add the sugar. Keep stirring until the sugar is quite dissolved
then let it boil very rapidly. Keep on trying a httle on a plate
until it " jells," then put in jars and tie down at once.

MARMALADE

This is made in one day. Cut the Seville oranges very fine

and to every lb. of fruit add 3lbs. sugar and i quart of water.

Put pips into a little jar, cover with water and put in coolish oven,

add the white jelly they make into the marmalade about 10

107

minutes before you take it off. Cover the cut oranges with the
water until the skins are quite tender and transparent and the
contents of the pan are well reduced. Add the sugar, stir very
well until it has really dissolved, and let all boil for about an hour.
Keep weU stirred, then let all finish off rapidly. Test in the usual
way. Add the pip jelly. Pot up as soon as ready, ir it will
lose its beautiful colour. Tie down at once.

MARZIPAN (as made in War-^ime)
I tablespoonful of sherry (or water), loz. margarine, 20z.
sugar, 20Z. Soya flour or half of Soya and very fine dried and
sifted sweet buiscit crumbs, i teaspoonful of Ratifia or Almond
essence. Melt the margarine in the warm water, add essence
and sugar, stir well, then add the Soya flour and form a stiff
paste. Turn out onto board and knead it well. This does for the
Christmas cake or to make sweets. Macaroons can be made by
rolling flat, cut in rounds and bake in moderate oven about
20 minutes tiU golden brown.

MARSHMALLOW CREAMS

Melt Jib. of marshmallows, cutting up first ; then put them in
a double boiler with J pint of strong coffee. When thoroughly
melted put to cool. Whip up \ pint of cream very stiffly. Fold
in. Put into individual glasses and let stand for 4 hours in the
Frigidaire.

MEDLAR JELLY

I pint of water to every lb. of fruit, i lemon. Wash the fruit,
cut up the lemon finely and the medlars into quarters. Pour into
pan and cover with the water. Let it come to the boil and pound
with wooden spoon. It takes about i J hours. Strain through a
cloth in the usual way ; do not squeeze or it will not be clear.
Weigh the liquid and add same weight of sugar. Let it boil and
test in the usual way.

MEDLAR JELLY (Receipe No. 2).

Put the medlars, which must be quite ripe, into the pan
with enough water to cover them and let all cook until it is a
pulp. Strain through a jeUy bag or cloth. To every pint of
juice add ilb. sugar. Let it come to the boil very fast, for about
I hour, and skim frequently.

108

MEDLAR JELLY (Recipe No. 3).
Put ripe medlars into pan with water to cover, simmer well
until they become pulp. Strain. To every pint add ilb. sugar
and boil for i| hours.

MILK SOUP

Boil together i onion and 5 medium-sized potatoes. When
done rub through the sieve, then mix the pulp with | pint of the
water in which they were boiled and half a pint of milk. Flavour
with pepper and salt. Take a good handful of watercress that
has been well washed in salted water, chop this fairly fine, add a
nice piece of margarine. Stir well and let it almost come to the
boil and serve with fried croutons. Cream could be added
instead of margarine.

MUSHROOM SOUP

Peel and cut up the stalks of the mushrooms ; wash them well.
Cover with just enough chicken stock or water in which potatoes
have been boiled (see that it is not too salt), let it come to the
boil and cook for 15 minutes. Strain and throw peel, etc., away.
Slice the mushrooms and a httle piece of onion, put into a
shallow pan with a little butter, stirring all the while ; do not
let it get brown. When quite soft, rub through the sieve, but
keeping back a few slices of the mushrooms. Add the puree to
the liquor, season with pepper and salt, put sufficient top of the
milk to make quantity required, stir until it thickens ; do not
let it boil. Add the slices of mushrooms j ust before serving.

MUSHROOM CASSEROLE

Take some large mushrooms, peel and stalk them. Quickly
grill the mushrooms for a minute or two on both sides. Chop
the stalks and any broken bits very finely, put in equal quantity
of chopped ham and fine bread crumbs, a very small onion and
some parsley chopped. Add a good squeeze of lemon juice and
mix well together. Butter very well a casserole, lay in the
grilled mushrooms. Cover with the mixture. Cover the
casserole and bake untU brown and serve very hot.

109

MUTTON AND BEANS
This makes an economical dish for early dinner. Soak the
haricot beans overnight and boil until tender but not to a mash.
Cut up a scrag of mutton with only just enough water to cover,
some salt and pepper, 2 large onions, cut up 2 bay leaves. Bring
to the boil and let simmer for i| hours. Take all meat off the
bone. Well grease a casserole with some dripping, put in some
beans, then a layer of meat and repeat, having beans for the last
layer. Put some Uttle bits of dripping on the beans. Put in the
oven until it is done.

MEDAILLIONS OF MUTTON
Cut meat off cutlets and twist round into a good shape.
Put on a plate, pour a Uttle oil on and round them and turn these
over from time to time. At the same time put to soak some
French plums, have as many as there are medallions. About
half-hour before you need these, slit the plums enough to slip
the stones out, put them in a little saucepan with some margarine,
cook slowly but thoroughly turning them about. Have some
rounds of buttered toast, the same number again. They should
be only just larger than the medaillions. GriU the meat in the
ordinary way, put on the toasts and a plum on each. Serve with
a puree of spinach round or a puree of carrots or little new carrots.

MUSACCA
This is a Greek dish and will be found very good. Take
20Z. margarine, 1 small onion, i dessertspoonful of flour, | cup
of milk, 20Z. of either mutton or beef, fresh or ready cooked,
pepper, salt, a | eggspoonful spice, 12 slices boiled potatoes,
some mushrooms if available, i bay leaf, a little grated cheese,
I egg or its equivalent dried. Fry in the margarine the onion,
meat, mushrooms and the condiments and let cook gently for
half -hour. Grease a pie dish and arrange the potato slices round.
Then add the contents of the frying pan. Now make a white
sauce with the flour, milk, etc.. When cool add the egg well
beaten, pour over the meat and add the grated cheese. Putin
the oven for 15 minutes ; send to table very hot.

MUTTON BAKED ROLL.

An Economical and delicious dish.

Bone 2j\h. of breast of mutton. Cut away if too much fat

and put with the bones to make a good stock for Scotch broth.

Lay the meat on a board, cover with about |lb. rashers of bacon,

no

a good layer of veal forcemeat. This should be very well flavoured
with herbs and lemon peel chopped finely. Here and there put
pieces of pickled walnuts. Now roll up very tightly and tie
with string. Cover with greased paper, put into a baking tin in
a moderate oven and baste from time to time. Serve with this
a good gravy to which has been added some currant jelly, i
tablespoonful chopped fresh parsley, 2 tablespoonfuls fine bread
crumbs, pepper and salt. Bring all to the boil, stir well before
putting in a sauceboat.

MINT JELLY
Wash and quarter a pound of green unripe apples and put to
them i pint of vinegar and let cook until all is soft. Pound with
a wooden spoon to get the apple juice well out. Strain through
a cloth all night and don't try to squeeze it out. Next day
measure the liquer. To each pint allow lib. of sugar, put on the
fire and cook slowly until all the sugar is dissolved. Then let it
come to the boil and let gallop for 10 minutes. To every pint of
jelly add 2 tablespoonfuls of finely chopped green mint. Stir this
well in. Strain. Put into jars. Cover at once and store in a
cold place. This is best made in double quantities.

MUTTON PUDDING
Quite excellent for a winter's day dinner dish. Line a
pudding basin with a suet crust as for beefsteak pudding. Cut up
into fairly small pieces about 2-2pb.' of mutton taken from the
clump end of the lion, trim off any superfluous fat. Cut up the
kidneys from the loin and mix with the mutton ; lay this in the
basin, sprinkle in between 2 shallots cut very finely, some
parsley, well season with pepper and salt, nearly but not quite
fill the basin with water, cover with the suet crust, well pressing
the edges together. Cover with cloth and tie very tightly and
boil for 3 hours. Serve in the basin.

MERINGUES MT. BLANC
Make meringues in the usual way, using 30Z. sugar to each
white of egg. Best made in a round shape for the Mt. Blanc.
Mix flour of chestnuts with 2 to 3 dessertspoonfuls of milk until
it is soft, but not running. Carefully place the meringues on a
glass or silver dish, round top up. Cover with the chestnut
preparation. Now whip some cream so stiffly that it stands
alone, and forms into " mountain tops " on the chestnut mixture.
A very favourite sweet with young people.

Ill

MACAROON CREAM

2 dessertspoonfuls (|oz.) gelatine, i cup of hot milk, | cup hot
water, i egg, 2 dessertspoonfuls sugar, i cup whipped cream,
I cup macaroon crumbs, i teaspoonful vanilla. Dissolve gelatine
in hot water. Beat the egg, add sugar, hot milk and flavouring.
Heat, stirring all the time till mixture thickens on the spoon.
Let it get cool, then add the gelatine. When the mixture is
thickening, stir in the whipped cream and the macaroon crumbs
and pour into a well wetted mould. Serve with cream aiid
decorate with cherries or angelica.

MUTTON MEDAILLIONS WITH ARTICHOKES

Cut the meaty parts from ij mutton cutlets, trim them into
rounds. Have a tin or bottle of artichoke bottoms, drain them
on a cloth and heat them in some butter. GriU the medaillions
about 3-3I minutes each side, having well peppered them first.
Into a very hot entree dish put the artichokes with a medailUon
on each one. Garnish with a surround of spinach or grilled
tomatoes cut into halves.

MOUSSE. Either Chocolate or Other Flavourings.

Put I tin of evapourated milk to get hot ia the oven. Open
it first. Take 2 tablespoonfuls of cocoa, 2 tablespoonfuls of sugar,
mix with a little of the top of the milk and let cook a little.
Dissolve 3 dessertspoonfuls of gelatine in 2 tablespoonfuls of
warm water, add to the evaporated mflk in a basin and stir well.
Put it into the Frigidaire and when about to set beat it up very
well, then add the chocolate mixture and beat again and turn out
on to a glass dish. Put into the Frigidaire. When about to
serve beat up some cream, put over the mousse and decorate with
glace cherries. Different flavourings can be made with cofiee,
rum, lemon, orange, strawberry, etc. Can be made the day
before using.

MUSHROOM MERINGUES

Break up into small pieces some medium very fresh mush-
rooms and cook them very slowly in a little butter. Put in some
salt and pepper, i yolk of egg and about i tablespoonful of cream.
Let all cook until nice and thick. Fry some squares of bread,
about 2 inches by 2, in some bacon fat or lard, do not let them
get hard. Pour on each crouton some of the mushroom puree.
Quickly beat up the white of the egg very very stiffly and com-

112

pletely cover the mushroom. Sprinkle with a little finely grated
cheese mixed with paprika and put in the oven until it looks a
good golden brown.

MOCHA CREAM

^oz. gelatine, | pint of milk, J cupful of hot water, 4 teaspoon-
fuls of coffee essence, 2 tablespoonfuls of sugar, i egg, 2 or 3
drops of vanilla.

Bring milk to boil, add the coffee and boU for i minute.
Beat egg yolk and sugar, add to the coffee mixture and cook
until the mixture coats the spoon. Leave to cool. Dissolve
the gelatine in the hot water, then stir in, adding the few drops of
vanilla. When beginning to set beat the egg white very stiffly
and whisk into the mixture. Pour into a wet mould. Serve in
the mould ; it should be a plain round one. Beat up some cream
stiffly and pour on top. Decorate with chopped pistachio nuts
or a few crisp flakes of malted wheat cereal.

113

Notes

Notes

Notes

NUT BISCUITS

40Z. ground almonds, 40Z. castor sugar, 40Z. margarine,
40Z. flour, a pinch of bi-carbonate of soda. Mix all the ingredients
together with a wooden spoon until they are thoroughly kneeded
together. Put on a slightly floured board and flatten and press
with a rolling pin, then cut out into rounds and bake for a few
minutes until a nice golden colour. Use as Uttle flour on the
board as you can.

NICOISE SALAD WITH EGGS

4 eggs, I tablespoonful aspic, J teaspoonful gelatine, i big
tomato, mayonnaise. Poach the eggs and let get quite cold, then
trim them. Coat with mayonnaise to which add i tablespoonful
of aspic and ^ teaspoonful gelatine ; this wants doing carefully
on a flat dish as they must be really weU coated. Cut the large
tomato into 4 slices, having first skinned it. For the salad take
6 cooked new potatoes, 3 medium tomatoes, J pint cooked runner
beans, some French salad dressing. Cut the potatoes into dice,
chop the tomatoes, chop the beans and mix well together with the
French dressing. Put all this in the centre of a round glass dish,
the 4 slices of tomato round and carefuUy place i egg on each
piece of tomato. Sprinkle with chopped parsley

NORMANDY FLAN

Make some good short pastry and line a flan dish with it,
but do not cook it. Place on it some cold apple marmalade,
then arrange some thin slices of cooking apple, overlapping each
other and in a regular pattern. Put a shake of castor sugar on
top and bake in a hot oven for ^ hour. Let it get cold, then
glaze with some boiling apricot marmalade i.e., apricot jam
made warm and rubbed through a sieve, add a very little water
and some sugar and let come to the boU. For the apple marma-
lade, cut up some cooking apples, about ilb., add a piece of butter,
the size of a walnut, 30Z. sugar and a little water. Bring to a boil
and pulp well with a wooden spoon until quite smooth. This
makes a very good pudding for a luncheon party.

117

Notes

Notes

Notes

ORANGE SALAD
4 oranges, ^ lemon, some raisins or sultanas, i tablespoonful
each of salad oil, brandy, a little sugar, salt, cayenne, i tea-
spoonful each of chopped Tarragon and Chervil or parsley.
Soak the raisins which must be split and stoned, in the brandy
and oil. Peel the oranges so that there is no white pith left,
take out the pips, divide into sections and put into a rather fiat
glass dish or bowl. Squeeze the lemon juice over. Cut a shallot
very very finely and sprinkle over with the sugar, salt and pepper.
Pour over the raisins brandy and oil, sprinkle the herbs on top.
Make this about i hour before serving with wild duck, etc.

ORANGE SALAD (Recipe No. 2).

Peel and separate some oranges into sections, arrange in a
bowl, sprinkle with a Uttle sugar and finely chopped mint. Make
a syrup by boiling some sugar in a teacup of water. Flavour well
with lemon juices and sherry. When cold pour over the oranges.
Decorate with mint leaves.

OMELET : SPANISH WAY

The difference between a Spanish omelet and a French one is
really that the Spanish one is served flat and not rolled or folded
as is the French. So take four eggs, beat yolks and whites
together, season with pepper and salt and when the pan in which
you have put about i to 2 tablespoonfuls of olive oil is smoking
hot, pour in the mixture. If you are not really an expert in
tossing or turning an omelet, try this way : Hold an enamel plate
over the omelet and turn it upside down over a dish. Now slip
it back again the reverse way and put any boiling fat back as well.
One minute after, the omelet should be ready. There are many
different savoury fillings that may be used.

(i) Slice some onions, sprinkle with a mixture of flour and
cheese crumbs, fry these together before making the omelet and
put them very hot on half the omelet and just fold over.

(2) Cut 2 or 3 rashers of bacon up finely with a little grated
onion or shallot, fry in a little butter and have this all hot and
ready to serve on the one half of the omelet.

(3) Mince very finely any morsels of chicken or game. Crush
a few potato chips, bought variety, a small tomato, a grating of
onion, pepper and salt, i dessertspoonful of sherry (or white
wine). Let these be mixed in a saucepan and get very hot.
Serve as above on the omelet.

121

(4) Chicken livers with a little ham, onion, chopped parsley,
pepper, salt. Proceed as above.

(5) Chopped up mushrooms cooked in a little wine and butter.
Season with parsley.

(6) Chop up two lambs' kidneys, i rasher of bacon, parsley,
and cook in butter. When done, add just enough sherry
to thoroughly moisten.

(7) Young green peas, asparagus tips, tomatoes — aU these
added to a little fried onion, make good fillings.

ORANGE CAKE

20Z. margarine, 40Z. flour, 2oz. sugar, i egg or i dried egg
used dry, 2 teaspoonfuls of baking powder, the grated rind of
I orange, the juice of same with i tablespoonful of water, 3
tablespoonfuls of milk. Beat the sugar and margarine until soft
and creamy. Put in the well-beaten egg, juice and water.
Continue to beat, sieve in the flour and baking powder mixed,
then the peel and milk and beat until it looks very creamy
Grease 2 rather small cake tins, divide half the mixture into each,
bake in a fairly hot oven for 20-25 minutes. When cold can be
spUt and spread with orange jeUy, or marmalade.

ORANGE BRANDY

I gall, pale brandy, juice of 2 lemons, i J pints juice of Seville
oranges, the peel of 12 SevUle oranges pared very thin, 2|lb.
of sugar candy. Let this stand for 2 days and stir very frequently,
well covering the pan with a thick cloth. Now strain through a
jelly bag 3 or 4 times until quite clear, rub 3 or 4 oranges with a
few lumps of sugar, put them in and let them stand i hour until
dissolved ; strain again and then bottle it. A piece of blotting
paper put in the bottom of the jeUy bag saves a lot of trouble
in clearing. This is an old family recipe and then, Brett's British
pale brandy was used. I do not know if this is now procurable.

ORANGE PICKLE

6 oranges, 50Z. dates, 3 cupfuls of sugar, 2 cupfuls of white
vinegar, i teaspoonful of cloves, cinnamon, lemon peel and mace
tied up in a muslin bag. Peel the oranges removing all pith and
pips. Cut into thick slices, put into a double saucepan. Cut up
the dates, add them and let all cook until quite soft. Boil in a
small pan the sugar, vingear and spices for | hour. Take out the
muslin of spices, add the spiced vinegar to the fruit, let all
simmer for i hour. Bottle, and eat it especially with cheese.

122

OYSTER SCALLOPS
Butter some scallop shells, lay in some breadcrumbs and then
the oysters ; tinned are very good. Make a very little buttery
white sauce. Add any liquid from the oysters, a good squeeze
of lemon and put with the oysters. Cover with breadcrumbs
and dabs of butter. Bake 20 minutes until a golden brown.

OYSTER SAVOURY
Cook the oysters in some butter with pepper and salt, add the
liquor until they begin to swell up. Beat up i or 2 eggs, according
to the numbers of oysters. Add some cream, stir all together
until thick. Serve on very hot soft buttered toast.

OYSTER SOUFFLE
Pound in the mortar the flesh of two whitings. Make a panada
of 20Z. margarine, i^oz. of flour and | pint of milk, the liquor
of the oysters. Mix this and cook until done, beating it well.
Now add some cream, about a gill. Keep on whipping. Cut the
oysters ; put in, pepper and salt, and a small grating of nutmeg.
Now add one by one the yolks of 3 eggs, then the pounded fish
and lastly the stifQy beaten whites of the eggs. Pour all into a
well-buttered souffle dish and steam for f hour.

OSWEGO CAKES
80Z. cornflour, 40Z. butter, 6oz. castor sugar, 3 eggs, i tea-
spoonful baking powder, pinch salt. Beat butter and sugar to a
cream, whisk the eggs well with the salt and add, beat, then
sieve the flour, beat again. Butter some patty pans (not too
much butter), fill f-fuU. Bake in moderate oven for 20 minutes.

ONION SOUFFLE

Melt I tablespoonful of butter in a saucepan, add i table-
spoonful of flour, salt, a little paprika. Cook for a few minutes,
then add i cup of mUk. Let it come to the boil, stirring well.
Now put in I cup stale fine breadcrumbs, teaspoonful chopped
parsley, i cupful of cold cooked chopped onions and the yolks of
2 eggs, well beaten. Whisk up the whites of the eggs very
stiffly, fold them into the mixture. Bake in a well greased
souffle dish for 15-20 minutes. Serve with a cream sauce.

123

OXTAIL WITH CARROTS

Cut the tail into serviceable pieces, flour them and fry with a
large onion cut up. Turn the pieces about several times. Have
ready a good many carrots cooked ; if too large divide them
lengthwise. When they are done strain them but keep the water
they were cooked in. Now put the oxtail into a large earthenware
dish. Sprinkle i tablespoonful flour into the frying pan, rub well
in, then add the carrot water and make a very good gravy.
Add 2 cloves, 6 allspice, salt, pepper. When this has boiled
§ome minutes, pour all over the oxtail, put the casserole into the
oven and let it simmer 3 hours. Just before serving add some
lemon juice and i wine glass of sherry. Heat up the carrots
and return these to the casserole.

124

Notes

Notes

PINEAPPLE CAKE

Beat 6 eggs well in a basin, and sift in 6oz. sugar. Stand the
basin in a saucepan of boiling water and keep on beating the
mixture until it thickens. Sieve in gradually 6oz. flour with a
pinch of salt and | teaspoonful of baking powder. Keep on
beating. Now add 30Z. of chrystalised pineapple, finely chopped,
and the grated rind of i lemon. Mix thoroughly and pour into
a greased paper lined tin. Bake in a quick oven for half-an-hour.

PEAR JAM

7lbs. pears, 3 oranges, i or 2 lemons, 61b. sugar. Wash the
fruit. Remove pips from oranges and lemons. Put all fruit
unskinned through the mincer. Put into a preserving pan with
the sugar. Stir until the liquid forms and the sugar dissolves.
Cook until it all looks clear. Pot up. Try also plum and orange
jam, and damson and orange. Make same way.

PINEAPPLE MARMALADE

This should make about i2lbs. Open 3 large tins of pine-
apple chunks, drain off the juice, weigh the fruit. To 4lbs. of
pineapple allow lib. of apples and cook to a pulp. Cut with a
knife and fork each chunk across the grain, otherwise it might
be tough. Measure the juice, i.e., i pint weighs ijlb ; take the
weight of the fruit and juice and allow just under fib. of sugar
to each pound fruit and juice. Put juice and sugar on to boil
and when sugar is dissolved, add fruit, pine and pulped apple.
Finish the jam in the ordinary way, boil very fast towards the end.
test in the usual way. The pineapple should be soft, but not
broken.

PRUNE MOULD

(i) Put to soak overnight 6oz. prunes. Cook in i pint of
water, in which you have soaked the prunes ; add a small piece
of cinnamon and Joz. sugar. When cooked, take out stones,
add Joz. of gelatine (see that it is properly dissolved), rub all this
through the sieve. Mix 2oz. of currants washed and then soaked
in I tablespoonful of sherry and add to the pulp. Pour into a
well-wetted mould and let set. Serve with cream or custard.

127

(2) To lib. prunes, 30Z. castor sugar, loz. gelatine, juice and
rind of i lemon, i glass brandy or sherry, i pint of water. Soak
prunes in the water overnight, then boil with the sugar until soft,
remove stones and crack the kernals, add with the wine, lemon
and the gelatine that has been dissolved. Boil for 20 minutes.
Put into a border mould. Serve with whipped cream in centre.
The mixture is nicer if rubbed through a sieve after boiling.

PEAS SCALLOPED

Melt loz. margarine in a saucepan, add ^oz. flour. When
cooked put } pint milk, making a thick white sauce ; boil for
5 minutes. Add 2 tablespoonfuls grated cheese. Salt and pepper
to taste. Put in the cooked peas. Grease 4 scallop shells and
divide the mixture equally into them. Mix i tablespoonful cheese
with 2 tablespoonfuls of fine bread crumbs. Cover the peas with
this, dab a few bits of margarine over and brown in the oven.

PEAS AND LETTUCE

Wash, dry and shred finely 2 or 3 lettuces according to size.
Chop very finely i small onion or shallot, mix together. Put
some margarine into a casserole, add half the lettuce and onion,
pepper and salt and i teaspoonful of sugar. Then put in the peas.
Cover with remainder of the lettuce, put on lid and bake | hour,
or until done.

PARTRIDGE HOT POT

Cut the partridges in two. Line a greased casserole with some
pieces of bacon. Shoe a kidney, lay on the bacon, then a layer of
oysters. Put in the halves of the partridges, a few sUces of new
potato, more kidney in layer and again the oysters, season with
pepper and salt and i shallot cut very finely, pour in i gill of stock.
Slice a potato rather finely, dip in a little oiled margarine and
cover the ingredients. Strew fine breadcrumbs over and bake
in a moderate oven for i hour. Serve in the casserole.

POTATOES, CREAMED

Two breakfast cupfuls of potatoes that have been boiled and
cut into dice. Put these into 2 breakfastcupfuls, about i pint, of
parsley sauce that has been well seasoned with salt and pepper.
Make very hot before serving.

128

PANCAKES FOR BREAKFAST
Make the usual pancake batter overnight ; 2 eggs, 6 table
spoonfuls of flour, rather less than i pint of mUk. Cut up 2
rashers of bacon into small pieces. Pepper, salt, i dessertspoonful
of chives cut finely, i dessertspoonful of chopped parsley. After
well beating the batter, add the other ingredients and at the last
I teaspoonful of baking powder. Fry into 6 or 7 pancakes in
boiling fat.

PANCAKES OF CABBAGE AND BACON

Make a batter in the usual way. Shred a little white cabbage
and boil it. Dry very weU on a cloth. Cut up 3 rashers of bacon
into matches, cook in a little saucepan, then add the cabbage
with pepper and salt. Stir into the batter, add i teaspoonful
of baking powder at the last, beat well up and fry into several
pancakes. Must be kept very hot.

PHEASANT AND SPAGHETTI
Boil the spaghetti for 15 minutes in salted water, drain very
dry. Cut the cold pheasant into tidy pieces away from the bones.
Cut up I tablespoonful of onion very finely and 2 rashers of bacon,
put into a saucepan and cook for a few minutes, with 2 or 3
tomatoes peeled and cut up. Let cook for 10 minutes. Put the
spaghetti into a casserole, pour on the onions and tomatoes ; keep
very hot in the oven. About 10 minutes before serving, lay in
the pieces of pheasant. Let aU get very hot and serve with a
pur6e of spinach.

PHEASANT IN CASSEROLE

(i) Cut the pheasant into 6 or 8 pieces and put into a casserole
with a little margarine and a bouquet garni. Cook for a few
minutes, turning the pieces over. Now put just sufficient stock,
made from the pheasant carcase, and let all simmer ^ hour.
After coming to the boil, add a thickening of flour in milk and
just before serving i tablespoonful of cream and garnish with
roUs of friend bacon.

(2) Cut the pheasant into pieces. Lay in a casserole with some
margarine ; let cook. Now add some small onions which have
been cooked in margarine. Some small mushrooms and Uttle
new potatoes, or potatoes cut very small. When serving, lay
pheasant neatly in the middle and make alternate groups of the
vegetables round. Sprinkle chopped parsley over all.

129

PHEASANT REGINA

This makes a most excellent dish for a small party. Cut the
pheasant into neat servicable pieces and put into a casserole
with 30 peeled and divided walnuts. Squeeze or pound and sieve
2lbs. grapes and also squeeze 4 oranges. Add this with a wine-
glass of sherry and ijoz. of margarine to the pheasant. Add
pepper and salt. Let all this cook in a hot oven for J to | hour.
Lift out the pheasant, surround it with the walnuts and keep hot.
Strain the hquor through a sieve into a small saucepan. WeU
flavour it with a little grated onion, 2 cloves, a grating of nutmeg,
I tablespoonful of sherry ; let all get very hot, thicken with a
little Bisto or browned flour, reduce until it is sufficiently thick to
coat the pheasant entirely. Garnish with chopped parsley and
serve very hot.

PHEASANT MOUSSE (COLD)

Take all the meat off a cooked pheasant before it is quite
cold. Half the quantity of lean ham, mince it and then pound
in a mortar separately. Add not quite J pint of good white
sauce gradually whilst passing the meat through a sieve, as it
helps the rubbing. Put all into a basin, pepper and salt it and mix
it well for a few minutes. Melt i gill of aspic jelly, add by
degrees, working it all the time, then put nearly J pint of beaten
cream and fold in. Put into a basin or mould and let set in a
cold place. Turn out on to a glass dish. Garnish with a Uttle
beaten aspic and serve a celery salad with it.

PIE CRUST

This makes a change from pastry over the fruit and is much
quicker to make. 40Z. flour, 30Z. margarine, 20Z. brown sugar.
Mix flour and sugar, rub in the margarine tiU it becomes lumpy,
add a very little milk if necessary. Put this on top of the fruit
to take the place of the pastry and bake tart in the ordinary way.
Best to put a piece of greased paper over, about half-time, to
prevent burning.

PEAS IN CASSEROLE— A Vegetarian Lunch Dish

2 pints of peas. A good-sized round lettuce into which
sprinkle some finely chopped mint and i small onion. Put all
into a good-sized casserole with a very little water and Jib.
butter ; cook for 20 minutes. Take out the lettuce, cut across
into four. Keep warm. Test the peas, if they are about done.

130

Add to the juice in the casserole 2 tablespoonfuls of cream, the
beaten yolk of an egg, a little sugar, pepper and salt. Return
lettuce to peas when all is ready to serve.

PILAU
BoU a chicken with some cloves, allspice and peppercorns.
When cooked take it up and put in a colander. Set this over
the saucepan of boiling stock in which the chicken was cooked.
Put in |lb. rice which has been well washed and 2 tablespoonfuls
of sultanas in the stock and boil for 15-20 minutes ; drain off
any stock that may be left. This makes a good soup for next day.
Drain and let the rice get dry in a warm oven. Have ready a
large plateful of onion rings, fried in Jib. butter or margarine
until golden brown. When ready to serve put chicken on dish.
Mould the rice round it. Pour the onions and butter over the top
and garnish with 2 hard-boiled eggs cut in long quarters.

PEACH SOUFFLE
I bottle of peaches, or i tin, | pint cream, Joz. gelatine.
Rub peaches through a sieve, add the gelatine which has been
dissolved in a Uttle warm fruit juice, and put this into the cream
which has been well whisked. Sweeten to taste. Mix in with
the peach puree ; do this very Ughtly. Turn into a souffle dish
and set to cool in a cold place.

PEAS, SPANISH MODE
I large tin of peas or ^Ib. dried peas soaked over night,
I tablespoonful chopped parsley, i tablespoonful chopped leek, a
httle garlic, loz. lard, i rasher bacon cooked. Jib. chopped
cooked sausage, sprinkle of flour, pepper, salt. Put peas in
saucepan with the parsley, garUc, leek, seasoning and flour and
lard. A little water. Cook until all is soft. Place on very hot
entree dish and put cooked bacon and sausage — ^both to be
chopped — on the top.

PIGEONS STEWED WITH MACARONI
Cut the pigeons in quarters, put them into a stewpan with some
margarine, pepper and salt ; let all brown well, then add some
stock, a little wine, a bouquet-garni. Bring to boil and simmer
until cooked. They should do very slowly. Parboil 30Z. of
mararoni about 15 minutes, strain very dry, put to the pigeons
about I hour before serving. Put some chopped parsley over.

131

PIGEON STUFFED WITH SAUSAGE MEAT
Prepare the pigeons as for roasting, choosing nice young ones,
then stuff the whole of the inside with sausage meat. Roast
them 20 minutes to | hour, basting well. Serve them on a
mattress of either well cooked and flavoured Savoy cabbage or
on a bed of stewed red cabbage that has had a little vinegar
added to it.

PIGEONS CASSEROLED
Prepare pigeons in the ordinary way, then cut them in half and
put them with some bacon fat on a tin ; put them in the oven
to get well browned, during which time make a sauce as follows :
Into a saucepan put loz. margarine or bacon fat, i onion chopped
up, let brown ; then add i tablespoonful of flour, pepper and salt,
J pint of stock. Put the pigeons into a casserole and cover with
this sauce. Put in the oven, moderate heat, so that they do
slowly. Garnish with croutons of fried bread and serve with a
dish of boiled rice.

PIGEON GRILLED WITH BACON
Cut the pigeons open down the back, but do not quite separate.
Take a sharp knife and remove the breast bone, place on a board
and with a rolling pin flatten as much as possible. Rub them
well over with a piece of garlic, if this is liked, and then with a Uttle
oU. GriU them for about lo minutes, first one side and then the
other. Dish them on a very hot dish. Garnish with roUs of
crisp bacon and watercress round, or a border of pureed spinach
if no watercress.

PIGEONS COLD IN ASPIC
Boil the pigeons (3), then remove the skins, place them flat
on a dish, carving them in two. Make a very good white sauce,
about I pint, adding to it a good teacupful of warmed aspic jelly.
When cool, coat most completely and evenly each half of
pigeon, put to set. When ready put into a silver dish, decorate
with tomato slices, cut cucumber and cold slices hard-boiled egg,
or what you will.

PIGEONS IN CASSEROLE

Take young pigeons and truss them. Cut up some fat bacon
and put inside each bird to keep them moist. Put on a tin with
some margarine and brown them in the oven. Take them out,
cut in two lengthwise. Put in a casserole, make a good gravy

132

in the tin in which they were browned and add a glass of claret
and season to taste. Pour this in with the birds, adding a few
shallots or very small onions and a few mushrooms. Put casserole
into a moderate oven for i| hours as pigeons must be cooked
very slowly if they are to be nice.

PIGEON BRAISED WITH VEGETABLES
Braise some carrots, turnips, onion, pieces of celery, mush-
rooms, etc., enough to make a good bed in a large casserole. Put
a good piece of margarine that has been rolled in a mixture of
flour, pepper, salt and a grating of nutmeg, into each pigeon.
Put them on a tin and brown weU in the oven. Put these, cut
in half, lengthwise on the bed of braised vegetables, make a
gravy in the tin in which the birds were browned, pour over and
let all simmer in the oven for i hour.

PIGEON SOUFFLE
Stew I pigeon, not too much, mince the meat. WeU season
the gravy which should be a little thick. Melt loz. butter, add
20Z. flour, let cook together, stirring well, then by degrees add
the gravy. Cook all for 5 minutes, take off the fire and add one
at a time the beaten yolk of 2 eggs. Put in the minced pigeon.
Beat the whites of the egg very stiffly and put with the rest.
Put all into a well-buttered basin, cover and steam for f hour.
Serve with a good gravy — some that may have been left over
from the stewing — flavour with a Uttle sherry and serve very
hot in a sauce boat.

PIGEONS ROAST WITH MUSHROOMS
Pigeons stuffed with chopped mushrooms and equal quantity
of chopped bacon, herbs and parsley and quickly roasted are
excellent. Serve bread sauce and a good thick brown gravy.

PICKLE OF PEARS OR PLUMS
For those who like a sweet pickle this recipe may appeal ; it
apphes to either fruit. 3|lb. of fruit, 2lb. sugar, J pint water,
J pint vinegar, 3 cloves. Peel, divide and core the fruit and boU
together with the water, vinegar and cloves until soft ; then add
the sugar, stir well until dissolved, let it all come gently to the
boil, then let it boil rapidly for 10 minutes. Bottle and tie down.

133

PLUM TRIFLE
Cut some sponge cake up and put at the bottom of a glass dish.
Stew the plums, when cooked take the stones out, crack the
kernels and put them with the plums on to the cake. Dissolve

1 tablespoonful of gelatine into the hot plum juice and when it is
cool and about to set, add J pint of custard and whip together
very well. Decorate with some whipped cream.

PORK FILLET WITH STUFFING
Soak the fiUet in salted water for 2 hours, drain and wipe
the meat, rub some margarine over and put it on a tin in the oven.
As soon as it is well browned surround it with a number of raw
potatoes, cut in quarters lengthways. About 20 minutes before
serving, cut a slit in the pork lengthways and insert some apple
sauce to which has been added some very finely chopped sage,
pepper and salt. Return to oven to get very hot. The following
dish may be served with it.

Cut some carrots into rounds, brown lightly in butter or
margarine, sprinkle with a little flour, pepper and salt, add a little
water and i tablespoonful of Burgundy (or any other wine).
When nearly done add a handful of stoned grapes — the hard
white ones would do^cook gently and serve very hot in a
casserole.

PORK FILLET WITH PEAS

Cook a piece of very young and tender pork in a casserole
with some slices of bacon, little onions and a bouquet garni.
When nearly done take out and slice it thinly. Cook some peas,
when strained, add some very finely shredded lettuce, return to
saucepan putting either a small piece of margarine or i table-
spoonful of cream, let all just get thoroughly hot, now rub through
a sieve to a puree. Reform the meat into a block and place on
puree on dish and pour over so as to completely coat, it a thick
highly-seasoned Bechamel sauce. Sprinkle some coarse bread-
crumbs that have been browned in margarine. Make aU very hot
in the oven for a few minutes only, or the sauce will get spoilt.

Serve with this the following Salad Morrocain : Cut up

2 cooked cold potatoes, 2 peeled tomatoes and 3 bananas. Take
the stones out of 3 dates and cut up, a few pieces of celery shredded,
arrange all in a bowl and pour over ^ glass of white wine and a
good squeeze of lemon juice. Decorate with a ring of shredded
lettuce leaves or a little watercress and hand some mayonnaise
sauce.

134

PORK CUTLETS WITH VEGETABLES
Chop up 3 breakfast cupfuls of any vegetables that are in
season Well grease a casserole, put in the vegetables, together
with I breakfastcupful of water or stock and put in a medium
oven, having put a Hd on the casserole Into a pan put a little
fat, lay in the pork cutlets and i large onion cut up and ht cook
very gently Take the cutlets out carefully so as not to break,
put on top of the vegetables Add a little flour to the onions
in the frying pan, rub together, put in just enough stock or water
to make a gravy, pour into casserole Just before serving add
a wine glass of sherry

PORK, LEG OF, WITH VEGETABLES

Boil a small leg of pork, with carrots, turnips, etc ; time
according to size, and when three-quarter done take it out and
skin off the fatty part. Now rub the leg well over with some
gin and sprinkle with coarse brown sugar Put on a tin and
bake to finish cooking It is dehcious and much more digestible
than roast pork usually is. Serve with it the vegetables that
were boiled

POTATO CHIPS

This is an economical way of doing them for either fish or game.
Cut some raw potatoes into long strips, but not too thin. Lay
them in a baking tin, sift a very little flour over them and put
some small pieces of dripping or other fat with just a little water
at the bottom of the tin ; put into a hot oven for | hour.

POTATOES A LA GENOISE

Cut some potatoes into thin slices and boil them carefully
so that they do not break. Now make a good white sauce of
about J pint of milk, loz. margarine and i tablespoonful of flour.
Let it boil for 5 minutes, adding pepper, salt and a dash of cayenne
pepper. Put into this sauce the potatoes, stir them very care-
fuUy, add a tin of prawns. Divide into as many scallop shells as
you have persons, see that the potatoes are on top, put the shells
in a tin and bake in the oven till they begin to brown. These make
a very nice first course for luncheon.

135

PUDDING A LA TURIN
Boil about | pint of milk. Carefully put in a few drops of
vanilla. Clean 2 tablespoonfuls of sultanas and let them steep
in a wine glass of rum. Break up into small pieces ^Ib. of sponge
cake. To this add 4 eggs well beaten with 2 tablespoonfuls of
marmalade, the sultanas and rum, and well beating the whole
gradually add the milk. Butter well a pudding mould, pour in
the mixture, set it in a steamer over boiling water and let it steam
for 45 minutes. Turn out into a hot silver dish and pour over
either a hot custard or a good sweet sauce flavoured with a little
more rum.

PRALINEE SOUFFLE (COLD)
Two tablespoonfuls of chocolate powder, ^ pint of cream,
^ teacup of new milk, |lb. French almond rock, 2 eggs, ^oz. of
gelatine, sugar to taste. Boil the milk and the chocolate together.
Dissolve the gelatine, add slowly, then the yolks of the eggs weU
beaten. Whip the whites of the eggs very stiffly, also the cream
and add to the mixture. Lastly put in the French almond rock
that has been well crushed and mix all very lightly. Turn into
an oiled souffle dish and leave to set in a cold place.

PUDDING THAT RESEMBLES ICE CREAM
I heaped teaspoonf ul each of flour and castor sugar, margarine
the size of a walnut, ^ pint milk, i egg. Mix flour and sugar
with a little of the milk until quite smooth. Put the margarine
into the rest of the milk, bring to the boil, add the sugar and flour,
let it boil for 5 minutes, stirring all the while. Take off from
the heat and add the yolk o fthe egg weU beaten. Beat well the
white of the egg, add it, beat well, then put the mixture on to heat
again until just on to the boil. Flavour with a few drops of
vaniUa. Pour into a little bowl and put in the Frigidaire. Any
other flavouring can be used for this as variation.

PUDDING STEAMED
30Z. flour, 2 large apples, f teacuptul sultanas, i tablespoonful
brown sugar, i egg, gratings of orange and lemon peel, a little
milk. Mix all ingredients well in a basin. Beat the egg, add the
little drop of mUk, beat well, put into a greased pudding basin
and steam for i hour.

136

PINE KERNALS
Put a little butter into a frying pan and when really hot put
in the kernals, shake them well until they are a pale gold colour,
then drain them on a sieve. They are excellent served hot with
a dash of cayenne whilst hot, and when cold and dry put in a tin
to eat cold with cocktails.

PRAWNS IN ASPIC
I pint of aspec jelly, J pint of shelled prawns, 2 hard-boiled
eggs, watercress or lettuce. Pour a little hquid aspic into a
mould to cover the bottom and when firm arrange some prawns
on it, then a little more aspic ; allow to set, add a layer of chopped
egg, add more jelly, let it set and so on until the mould is full.
Put in the Frigidaire until wanted. Turn out on glass dish and
garnish with watercress, cucumber or tomatoes, whatever is in
season. Can be served in little individual moulds, fiUing them in
the same way and turning them out on to plates with salad round
for each guest.

PINEAPPLE MARSHMALLOW
ioz. gelatine, i tin of pineapple, in slices, not cubes, some
crystallised cherries, hot water, sugar, colouring. Dissolve the
gelatine in | cup hot water. Drain off the juice from the pine-
apple, add the dissolved gelatine and make up with water to make
I pint of juice. Sweeten to taste. Put a little of the liquid
at the bottom of a plain mould and when set arrange a slice of
pineapple with a cherry in the middle, pour on a little more
liquid and allow to set. Then coat the sides of the mould with
some of the jelly and standing up round the sides place sUces of
pineapple with cherries in position. Now cut up the remainder
of the pineapple with a few cherries, add to the remainder of the
jelly. Colour with a few drops of cochineal, beat it up very well
and put in the middle . Allow to set in the Frigidaire. Serve
with whipped cream.

PARSNIP FRITTERS
Cook, drain and then mash 2 or 3 parsnips. Stir in i table-
spoonful of margarine, pepper, salt, 2 eggs well beaten, i cup
milk and enough flour to make a very stiff batter. Have a
frying pan of boiling fat, drop i tablespoonful at a time of the
batter and fry a golden brown. These are delicious served with
bacon for breakfast or served as a vegetable with cold ham for
lunch.

137

PEAS AND CARROTS
Boil some new carrots, all to be about the same size, in a little
salted water, until they are done. Drain them and put into a
casserole with some margarine, a little sugar, pepper, salt, and
some chopped parsley. Put into the oven to keep hot. Then
drain off some cooked peas to which a sprig of mint has been added
whilst cooking, and make a surround of these about the carrots
Serve with either roast or boiled chicken.

PEAS, COOKED IN THE FRENCH WAY
Shell about 2 pints of young peas, the heart of a large lettuce,
a few small onions, i tablespoonful of sugar, salt, pepper, Jib.
margarine, 2 tablespoonfuls of water. Put the peas into a largish
earthenware casserole that has a good close lid to it, add the
lettuce, onions, sugar, the margarine, salt and pepper and water,
cover with the lid, bring to boil and then let simmer until the peas
are soft and all the liquid absorbed. Take out the lettuce, cut
it and surround the peas with it and garnish with the onions.

POTATO (POWDER) CHIPS
Measure in a tumbler the required quantity of boiling water,
add half this quantity of potato powder, stir quickly aU the time.
This produces a sticky dough. Turn out on to a potato floured
board. Roll out to about |in. thickness, cut into strips and then
into chip size. Fry in boiling fat for exactly i minute, neither
more or less. Lard is really best as the fat.

PEACH GIULIA

Split some ripe peaches and stone them. Fill centres with a
little pulp of peach, some macaroons crumbled, sugar, some
grated citron peel and some liquer, 2 drops of almond essence.
Put the halves together, moisten with wine. Beat the whites
of 2 eggs with sugar, put over the peaches, put into a moderate
oven until they glaze. Then set them on a base of sponge cake
or shortbread moistened with a few drops of red wine. Will be
found excellent.

138

Notes

Notes

QUEEN'S SOUP
Take the carcase of a boiled fowl, remove all pieces of meat.
Crush the bones, put into a saucepan with some flavouring
vegetables and cover with the stock in which the fowl was boiled,
having removed all the fat possible and having let it come to the
boil, allow it to simmer for some hours. Then strain off and again
remove any fat. Chop all the meat very finely and chop the white
of I hard-boiled egg, rubbing it very fine with a wooden spoon,
add I teaspoonful ground almonds, 2 dessertspoonfuls of corn-
flour, pepper and salt. Mix with | pint of milk till very smooth.
Now put this to the soup, let it come to the boil and boil for 3
minutes ; let stand at side of stove, put in the meat and white of
egg and when thoroughly hot, serve it. Do not let the soup
boil again.

QUKNNELLES FOR SOUP
Cut some raw veal very finely and put through the mincer
twice, then pound in the mortar and rub well down. Season with
pepper, salt, a grating of nutmeg, a grating of lemon peel. Take
sufficient of a beaten yolk of egg to bind the mixture. With 2
teaspoons form into little egg shapes, all one size, poach these
very slowly in a little stock, which must not boil, turn them about
until they are cooked, put one or two in each soup plate when
serving.

QUINCE JAM

To every 41b. quinces, 61b. sugar, 1-2 qts. of water and i
lemon. Peel and core the quinces, just cover with water, add
the juice of the lemon, let boil, cook all very slowly until tender,
about ^ hour, after the boil. Now add the sugar and when
dissolved let it come again to the boil ; keep stirring from time
to time. Test it on a plate and when about to set bring it
rapidly to the boil and let gallop for 10 minutes. Cover whilst
hot.

QUINCE JELLY
Use all the skins and cores of the quinces, cover with water
just sufficient to float them and boil till soft. Then strain
through a jelly bag or cloth and leave all night to drain. Measure
the liquor and to every pint allow lib. sugar, boil together for
about I hour and then test as for red currant jelly.

141

Notes

Notes

Notes

RABBIT IN CASSEROLE
Cut up a rabbit and lib. of either pickled pork or bacon.
2 breakfastcupfuls of breadcrumbs, 2 large onions chopped very
fine, about 8-12 leaves of sage according to taste, pepper and salt.
Put the cut pieces of bacon to Une the bottom and sides of a
casserole, then a layer of rabbit (these should be in small joints),
than a sprinkling of the breadcrumbs mixed with the sage and
onion, pepper and salt, and repeat these layers, but have bacon
for the last one. Just cover with stock or hot water, put on the
hd and cook in a moderate oven for 2-2I hours.

RABBIT SERVED AS POUSSIN
Put the rabbits, which must only be about 8 inches long,
breast down on a board and chop down the spine into two. Rub
these with oil and then griU them until just golden brown,
6-8 minutes. Keep hot whilst you grill the same number of rashers
of bacon and mushrooms. Serve very hot and quite dry. Bread
sauce may be handed .

RABBIT FOR TWO

Take 2 legs of rabbit, lightly saute them in a little margarine,
put in about 6-7 little onions or shallots whole. When partly
cooked put into a casserole. Cover with cut tomato, make a
creamy white sauce, having put into the milk first of all, a bouquet
garni of parsley, thyme and marjoram, pepper and salt. Pour
this over the rabbit, onion and tomato. Cover with a lid, put
into a moderate oven for | hour.

RABBIT MOULD

Cut up a rabbit into small pieces with Jib. bacon cut into
squares and a good seasoning of herbs and lemon peel and let all
stew very gently until the meat wiU come off the bones. Hard
boil 2 eggs and cut in rings. Well rinse a mould, having freed
the rabbit from all bones. Lay in the mould some pieces of egg,
then bacon, some sausage meat (|lb. will be wanted), rabbit, and
repeat layers. Season with pepper and salt. When nearly full,
strain the liquor and add to it Joz. gelatine. Pour over until
within Jin. of top of mould. Put to set in a very cold place until
next day. Decorate with either chopped parsley, or some aspic
jelly and serve with a salad.

145

RABBIT CUTLETS
Having put the rabbit into well-salted water for about i hour,
take it out and dry it a nd cut into j oints. With a very sharp knife
bone the pieces. Then on a plate put some ground ginger,
pepper, salt and 2 allspice, ground up and well rub this into the
pieces of rabbit. Put a piece of margarine into a small frying pan,
put in the rabbit, turn them about, cook for about 12 minutes.
See that they are cooked through, put on dish and keep hot.
Into the frying pan put 3 tablespoonfuls of coarsley chopped
parsley mixed with 3 chopped shallots ; shake well until cooked.
Put the cutlets into a very hot entree dish, and the parsley, etc.,
round them. It must be served quite dry. Serve spinach and
mashed potatoes separately with it.

RABBIT PUDDING

Put rabbit to soak in salted water, dry well and cut into small
joints. Make a good light suet crust and hne a pudding basin
with it. On a dish put i tablespoonful of flour, i teaspoonful
of curry powder, salt, a httle grating of nutmeg and rub each
piece of rabbit well with this mixture and then carefully pack
them into the basin. Mix a dessertspoonful of red currant jeUy
into some warm water and pour over the rabbit. Cover with a
lid of the pastry and a cloth, and boU for 2^-3 hours.

RABBIT JELLIED

Soak the rabbit for i hour in water with plenty of salt. Dry and
cut into joints. Put these with i onion, 2 rashers of bacon
kept whole, a bunch of herbs and a piece of lemon peel, in i pint
of water and let boil slowly. Skim carefully. Then take all meat
off the bones, cut the bacon separately into little matches.
Mix foz. gelatine with some of the stock which has been strained.
Put some peas (tinned ones will do), arrange nicely at the bottom
of a glass casserole and just enough of the jeUy to set them
When set, put in the rabbit meat, pepper, salt and bacon care-
fully. Fillup with the jelly and put to set in a cold place. Turn
on to a glass dish, put the rest of the peas round and serve with a
rather sharp salad.

RABBIT CREAM

Cut up the rabbit, free it from all bone and with a little bacon

put it twice through the mincer. Then put it into the mortar

with the grated peel of | lemon, some pepper, salt and a grating

of nutmeg. Well pound it, adding by degrees ^ pint of thick

146

creamy white sauce, to which add a little gelatine ; rub through
the sieve. Beat up one egg, add to it some cream, about i gill,
beat all up very well. Pour into a very well oiled mould, tie
down with greaseproof paper and steam until it feels firm to the
touch. Put into the Frigidaire. Do not turn out until quite
cold. Boil down the rabbit bones and let this be the stock for
making some aspic jelly. When ready to serve, use some of the
latter broken up with a fork for decoration. Surround the dish
with a ring of peas and hand a good salad finished with a French
dressing, using lemon juice instead of vinegar if possible.

RABBIT, WHITE DEVIL OF

Cut the rabbit into joints, poach these in a frying pan, drain
and dry. Put neatly into a casserole with i medium-sized onion
cut up very very finely. Now mix in a cup 3 tablespoonfuls of
Worcester cause, 3 tablespoonfuls Harvey sauce, plenty of pepper,
salt and a shaking of cayenne pepper. Add i gill of raw cream,
pour over the rabbit. Cover the casserole and cook in the oven
for about 20 minutes.

RABBIT RISSOLES

Put all meat from a cold rabbit through the mincer with some
scraps of ham or bacon, a smaU piece of onion, 2 or 3 sprigs of
parsley, thyme, marjoram and lemon peel. Beat up an egg to
bind the mixture but do not use more than is necessary. Form
into little cakes, egg and breadcrumb them and fry. Serve in a
dish with a good lot of fried parsley. Any cold bits of game can
be used in the same way.

RABBIT RECIPE

Cut the rabbit into joints and also |lb. bacon into small bits
and fry together until a nice brown. Take out and keep hot
while you fry two sliced onions nicely browned ; add to the
rabbit with pepper and salt. Now sUce up into pieces rather
longer than for Julienne strips, enough carrot to make | pint
and the same of turnip. Put rabbit and vegetables into a cas-
serole and add rather more than | pint of stock or water and let
all cook in a moderate oven for i| hours. Just before serving
thicken the gravy with some flour and | cup of capers or nastur-
tium seeds. This is a very deUcious way of doing a rabbit.

147

RABBIT AND PRUNES

Soak pb. prunes over night and next day cook them until the
stone can be shpped out. Soak the rabbit in well salted water
for I hour, dry and joint it. Put into a stewpan a nice piece of
margarine. Let each piece of rabbit brown. Season well with
pepper and salt and pour over a cup of either beer or cyder , put
in the prunes. Cover with lid and let aU simmer on the stove for
I J hours. Best served with a puree of some vegetable or mashed
potatoes.

RABBIT RISOTTO

Boil Jib. rice for 12 minutes, dry and put back into the pan
to keep hot. Cut up very very finely 2 shallots and cook for a
few minutes in some margarine. Now add any small bits of
rabbit, sausage or game and put all this with the rice. Open a
small tin of peas, heat it and surround the rice with them in a
casserole. Make i gill of cream very hot, but not boiling, and
pour over the rabbit rissotto.

RABBIT, GALANTINE OF

Cut two rabbits, after having boiled them with lib. of knuckle
of veal and a bouquet garni, into as large nice-shaped bits as
possible, removing all bones. Put these into a mould in layers
with hard boiled eggs (2) cut in rings and ^b. of ham or bacon.
Season to taste. Reduce the stock that the rabbits were cooked in
by boiling fast. Just nearly fill the mould with this, cover with
greased paper and steam for ij hours. Do not turn out the
galantine until it is quite cold. The knuckle of veal in the
remaining stock can be made into a nice dish with some rice
boiled with it. Add a small piece of mace for flavouring, make a
good white sauce well flavoured with lemon, both peel and juice,
and pour over the meat.

RABBIT, SAVOURY BAKED

The rabbit for this must be young and well grown. Make the
following mixture and put inside the rabbit. One teacupful of
breadcrumbs, i teacupful of flour, i teacupful of parsley, sage
and onion all chopped fine and mixed together, i teacupful of
suet and the liver choped finely. Season very well with pepper,
salt and some grated lemonpeel. Now bind all together with an

148

egg beaten up, put inside the rabbit and stitch up the flap. Put
into the oven with a good piece of dripping and baste well. It
must not get dried up, but should be nicely browned. Serve
with apple sauce and plenty of rich gravy.

RASPBERRY JAM (FRESH)

Pick and weigh raspberries, crush them with a silver fork,
set them in a pan on the fire, stir all the time until they are on the
point of boiling, then take them off the fire and set on the table.
Have ready the same weight of sugar, crushed and warm, put
into the pan with the fruit and stir until on the point of boiling.
Take it off and put it into the jars at once and cover whilst hot.
It is liquid at first, but will keep for years and always retain
colour and flavour of fresh raspberries. The whole point in this
recipe is never to let the fruit come to the boil.

RHUBARB JAM.

Pare and cut into small pieces 41b. of rhubarb, add 3lbs.
sugar and the rind and juice of ij lemons cut very fine. Put all
into a pan and let it stand until next day. Then strain off the
juice, put into pan and let it boil for | of an hour, add the rhubarb
and let all boil together 10 minutes. Make this in July, when the
rhubarb is ripe.

RHUBARB CHUTNEY

Cut up 2lbs. rhubarb and 3 large onions with lib. sugar,
boil until it looks like jam. Now add ^ pint vinegar, i table-
spoonful of ginger, i tablespoonful mixed spice and boil gently
together for 20 minutes. Tie down whilst hot..

RHUBARB MOULD

Cook some rhubarb, sweeten to taste, add a piece of lemon peel.
Melt some gelatine in the hot juice and add ; the quantity is ^oz.
to I pint of pulp. Add a few drops of cochmeal to colour, put
into a weU-wetted mould and put to set in a cold place. Blanche
a few ahnonds and spHt and cut into lengths. Ornament the
rhubard mould with these and serve with cream.

RICE, SAVOUREY
This makes a good breakfast dish. Boil rice from 12-15
minutes, dry it well and put it into a stewpan with a nice-sized
bit of margarine ; stir weU. Season pepper and salt, 2 table-

149

spoonfuls of ham cut into small pieces, i dessertspoonful chopped
parsley, i dessertspoonful onion cut very fine, i teaspoonful each
of thyme and marjoram. Mix with i or 2 eggs according to
amount of rice and serve very hot.

RICE SOUFFLE

loz. Carohne rice, i teaspoonful sugar, ^ pint milk, i egg.
Put rice, sugar and milk into a double saucepan and when cooked
let cool a little. Now beat up the yolk of the egg thoroughly,
beat all together. Finally the stiffly beaten white of the egg.
Pour into a souffle dish, put into the oven until done, about
25-30 minutes ; it should be just brown.

RICE FLORENTINE

30Z. Patna rice, J pint picked shrimps or prawns, 3 gills stock
made from shells and heads of shrimps, 2 teaspoonfuls curry
powder, loz. butter or margarine, i tablespoonful grated cheese,
I small onion chopped. Well wash the rice. Put it in the stock
and when done, drain, and put in the curry powder, onion and
butter. Keep stirring well. Just before ready to serve add the
shrimps, cheese, and a little salt. It should be very hot but dry.
Sprinkle chopped parsley over.

RATAFIA ICE CREAM

To I pint of cream add a little milk mixed with 2 yolks of egg.
Beat this and put to it Jib. sifted sugar. Crush 20z. of ratafias
and put all into a pan and let cook very gently, until it is a thin
sort of custard. Carefully add the juice of | lemon. Put this
to freeze, and when almost set add 2oz. of ratifias crushed and
sifted with i glass of noyau. Beat in and then leave to get
frozen.

RATAFIA BISCUITS
Beat well together in a mortar loz. sweet almonds, loz.
bitter almonds, add lib. sifted white sugar and the grated rinds
of 2 lemons. Take ij yolks of eggs and work this into the
mixture. Then put a piece of paper on a fiat baking tin, take
httle bits of the mixture, about the size of a shilling, flatten out
and bake in a moderate oven. If they feel firm to the touch,
they are done.

1.50

RISSOTO
Boil down the giblets of a chicken, legs, neck, liver and
gizzard in a very Uttle water, until they are quite tender. Take
out the giblets and boil -Jib. well-washed rice in the stock for 15
minutes. Cut up 2 onions very finely in rings, fry in some
margarine. They must be very crisp. Take off all scraps of
meat from the chicken's neck, cut up the liver and the gizzard,
keeping out all hard bits ; fry this for a few minutes in the same
tat as the onions. Put the rice into a casserole with the bits of
meat, mix well, then pour the onions over. Return to oven to
get very hot.

RICE CREAM SOUP
Make about i pint of thin white sauce, grating into it a small
piece of onion. Boil i breakfastcupful of rice in salted water for
25 minutes. Drain very dry, putting it into a colander, stir
with a fork and keep hot whilst doing so. Add this to the sauce.
Make hot whilst you rub all through a sieve. Let all come once
more to the boil. At the last moment before serving add i gill
of good cream. Stir well and pour into soup plates. Add a good
pinch of finely chopped parsley to each plate and hand some
croutons of fried bread.

RASPBERRY VINEGAR

Put to I quart of white vinegar, lib. of raspberries. Let them
stand 24 hours, then strain the juice from them and put this
to another lib. fruit. Let them stand the same time, strain, and
then repeat once more, adding the third lb. of fruit. Put the
weight of the juice in loaf sugar, bring to the boil, skim it well and
then bottle it. Dilute with water to drink, according to taste.
This was always considered a very refreshing drink in illness
and made a change from lemonade.

RAMEKINS OF CARROTS

I cup of grated carrot, J cup breadcrumbs, J cup sugar,
I cup milk, 2 eggs. Beat up the yolks of the eggs and add the
sugar, carrots and breadcrumbs and put all into a double boiler
with the milk. Let it come to the boil and stir until it becomes
quite thick. Butter some ramekin dishes, pour some of the
mixture in, nearly filling the ramekins. Bake 15 minutes.
Whip up the whites stiffly mixed with i tablespoonful of castor
sugar ; put on top and return to oven to get brown.

151

RAGOUT OF GIBLETS WITH CURRY SAUCE
Well wash the giblets, put them into a saucepan with an
onion cut up, i carrot also cut in slices and a bouquet of herbs
and cover with water. After coming to the boil let them simmer
until all is tender, about i| hours. Take out the giblets and keep
hot. Make a good curry sauce, using the stock the giblets were
cooked in ; bring up to the quantity required by adding more
stock or milk. Chop up some gherkins and a few pickled onions
or shallots, add to the curry sauce. Boil some Patna rice 10-12
minutes. Keep it very dry. Over the giblets that you have kept
hot pour the curry sauce and make a good border of the rice,
or, serve this separately in another dish. Sets of giblets can
usually be obtained from the poulterer or fishmonger.

152

Notes

Notes

SALAD DRESSING WITHOUT OIL
This makes enough for 4 people. 4 tablespoonfuls of " cream "
from the top of the milk, i teaspoonful of vinegar, Tarragon is
nicest, ^ teaspoonful castor sugar, i small saltspoonful salt, a
good pinch of pepper. Mix salt, pepper and sugar with vinegar
till dissolved. Then add the cream and stir in Some like a
small ^ teaspoonful of made mustard ; if so, add to the vinegar.

VINANGRETTE DRESSING
Into a basin put | teaspoonful of dry mustard, | teaspoonful
of castor sugar, | saltspoonful of salt and pepper each. Dissolve
these in i tablespoonful of vinegar, beat in 2 tablespoonfuls of oU.
Instead of vinegar, lemon juice can be used. Chopped chives,
if liked, improves the dressing very much.

SALAD CREAM
This cream, which is boiled .will keep quite a long time. Take
I cupful of vinegar, i egg or i tablespoontul of dried egg, | cupful
of sugar, I dessertspoonful of salt, margarine, the size of a waL^ut
Put the vinegar, margarine and sugar into a saucepan, stir all
the time until nearly boiling. Now beat the egg well and put
with the other ingredients into a basin. Mix thoroughly. Pour
the contents of the saucepan into these by degrees, stirring well ;
return to saucepan and bring to the boil, stirring all the while.
Bottle and use as required, and if found too thick, add a Uttle
cream, mUk or vinegar.

SALADS THAT CAN BE SERVED AT ANY TIME
(i) Sardines pounded with cayenne and margarine spread on
little rounds of brown bread,. Garnish with mustard and cress.

(2) Rub a glass dish with a piece of garlic, make a potato
salad ; cut the potatoes while they are warm. Mix with a good
salad cream. Sprinkle with chopped chives and garnish with a
very Httle grated carrot.

(3) Some rather thick rounds of brown bread and butter,
lay on some strips of herring in oil. Garnish with capers and small
bits of beetroot.

(4) Cut 2 or 3 apples into small cubes, same quantity of
celery, i shallot cut very fine, a few chopped dates and walnuts.
Mix with salad dressing and surround with shredded lettuce or
watercress.

(5) Mix an equal quantity of cold boiled rice and com, pile
this on tomato slices, surround with shredded lettuce and cover
with mayonnaise.

155

(6) I cup of cooked green peas, i cup of cold rice, some finely
chopped celery, a grating of onion. Put some crisp lettuce leaves
in a bowl, pour the ingredients on to them and put mayonnaise
sauce over, or a simple salad dressing.

(7) Boil 3 tablespoonfuls of rice. When cold add 2 table-
spoonfuls of diced beetroot, i tablespoonful of diced celery.
Whip up some cream stiffly, seasoned with salt and pepper and
pour over.

SALMON JELLIES

To every 2 cups of cold flaked salmon add i of mayonnaise
and mix well without breaking up too small the flakes. Now
dissolve foz. of gelatine in a little water, put into the mixture.
Stir gently untU it begins to set, pour into Uttle dariole cases or
cups that have been oiled, and put to set. When ready to serve,
turn out on a silver entree dish, garnish with cress and hand a
seasonable salad with it.

SALMON CREAMS (COLD)

30Z. cold salmon, i gill of calf's foot jelly or aspic that has been
flavoured with some sherry, | gill cream, 2 teaspoonfuls lemon
juice, sliced cucumber and paprika. Pound and sieve the sahnon.
Put it into a pan with the lemon juice and jeUy and warm until
it melts. Leave until nearly set. Whip the cream, add it to
the rest and beat them together. Put into china ramekin cases
and set on ice. Serve in the cases, decorate with cucumber
slices.

SALMON SHELLS

Rub some cold salmon through the sieve and a small cupful of
very fine white breadcrumbs, some pepper, salt and chopped
parsley. Whisk 2 eggs very lightly and put to the other in-
gredients. Well grease some scallop shells and pour the mixture
in. Bake in oven and serve very hot.

SALMON STEAKS
WeU butter a glass casserole, put in the steaks, having first
washed and dried them. Squeeze some leomn juice over, pepper
and salt. Cover with greaseproof paper and bake in hot oven
15-20 minutes. Put some capers on top of each steak and a little
knob of butter and serve in the casserole.

156

SALMON WITH CUCUMBER ICE
Peel a large cucumber, cut into 2in. lengths and boil in some
salted water. Drain it, and when solt and cool rub through a sieve,
season with salt and paprika. When it is cold, mix it with a giU
of cream that has been well whipped and put in the Frigidaire
to get frozen. Take a good-sized slice of salmon and boil in the
water that the cucumber was cooked in. When done, remove all
skin and bone, dividing the fish into 4 pieces. Let it get very
cold. When ready to serve turn out the frozen cucumber into
the middle of a silver entree dish, put the 4 pieces of salmon
round and garnish with tiny hearts of lettuce and cut quarters of
peeled tomatoes.

SALMON FLAN

Line a flan dish with a good short pastry, prick it well over and
then spread on it some pounded up cold salmon and a layer of
cooked cut-up mushrooms. Shred over this loz. of butter and
2 tablespoonfuls of a good creamy white sauce. Then lay on
neatly, in a round pattern slightly overlapping each other,
some flakes of the cold salmon. Give a good squeeze of lemon
juice, season with pepper, salt and some chopped fresh parsley.
Cover the whole with a lid of the pastry, bake for 40 minutes,
take the lid off carefully and with a spoon remove any fat that may
have formed, and spread on top some cooked shrimps. Replace
the Ud and serve very hot.

SALMON MOUSSE

lib. salmon that has been cooked Take off the skin and beat
it finely with a fork. Add ^ pint of white sauce, beat up J pint
of cream, dissolve Joz. of gelatine in a Uttle of the water that the
salmon was boiled in and put this to the mixture. When it is
beginning to set fold in lightly the well-beaten whites of 2 eggs.
Put to set and turn out when required on a silver dish garnished
with slices of cucumber and serve dressed cucumber with it.

SALMON BAKED IN CREAM

Well wash and dry a steak of salmon, about lin. to ijins.
thick. Butter a fireproof dish, lay in the salmon, squeeze a Uttle
lemon juice over, a little seasoning, then pour on some cream.
Cover with a grease-proof paper and cook for 20 minutes.
Decorate with little pieces of parsley.

157

SALMON SOUFFLE (COLD)

Flake |lb. cooked salmon, mix with | pint of white sauce.
Whip in I gill of whipped cream and i gill of aspic jelly. A little
cayenne, pepper and salt. Pour into a round glass casserole dish.
When set, whip up a Uttle more cream very stiffly and decorate
the top of the souffle and sprinkle some very finely grated horse
radish. Serve with this.

DEVILLED SHRIMP SAUCE

Melt 2 tablespoonfuls of butter, i tablespoonful Worcester
sauce, I tablespoonful wine vinegar, f teaspdbnful of made
mustard, a little paprika and chopped fresh parsley. Put all
these on to cook and when hot add i pint of shelled shrimps.
Mix well and cook for a few minutes before serving in a sauceboat.

SANDWICH FILLINGS

(i) Make buttered eggs (2) in the ordinary way, put in 2oz.
grated cheese, i shallot cut very finely, i teaspoonful chopped
parsley, i teaspoonful curry powder. Soften with a little
mayonnaise or cream.

(2) Boil an egg for 5 minutes, peel and put on a plate with some
margarine and crush together with a fork. Add salt, pepper,
I teaspoonful of curry powder, a few drops of lemon or Tarragon
vinegar,. Spread this on bread and butter, but not too thinly.

(3) Pound a small piece of chicken, rabbit or any other white
game with 4 anchovies, a little mustard, 30Z. margarine and some
cayenne pepper. These put through sieve, add some finely
chopped chervil and tarragon (no parsley). Sprinkle with
parmesan or other cheese. It should look and have the con-
sistency of cream cheese.

(4) Finely shredded celery, pepper and salt and moisten this
down with some cream. Crush some cream cheese with a little
good anchovy sauce, flavour with pepper, ground up in a mortar,
and add to the celery.

SEMOLINA DISH

This savoury semolina makes a good change from a pudding
for lunch. Take Jib. of semolina and sprinkle into i pint of
boiling slightly salted water ; stir all the time until it is a very
thick paste and aU is thoroughly cooked. Now add some
seasoning ; a nice piece of margarine and i tablespoonful of
grated cheese mix very well. Pour this on to a dish, keeping it

158

all the same depth, about J inch thick. Let it get quite cold.
Then cut into squares about 2^ inches long, put these on to a
greased fireproof dish, well sprinkle them with grated cheese,
dot a little margarine on each, put in the oven to get piping hot ;
they should be a good golden brown.

SARDINE FRITTERS
Mow I tablespoonful of flour to i egg yolk, a little salt,
I pint milk. Make into a batter and let it stand for 2 hours.
When ready to make fritters, beat stiffly the white of the egg and
I teaspoonful baking powder, add to the batter. Dip each
sardine into this and fry in a mixture of boiUng lard and dripping
in a frying pan.

SARDINE SURPRISE PIE

Line a tin plate with short pastry. Boil 2 eggs hard, i table-
spoonful of cooked peas, tin of sardines. Now slice the eggs and
lay on the pastry. Then lay the sardines on, sprinkle on the peas,
season with salt and pepper, put on the covering of pastry and
bake for 20 minutes till a golden brown.

SLOE GIN (Chigwell Hall Recipe)

Pour I gallon of gin and i gallon of whisky into a 3-gaUon jar.
Add 8 gallons of sloes which must be well pricked with a needle,
loz. of bitter almonds blanched and 5lbs. of loaf sugar well cut up.
Cork the jar well and shake it twice a week for 3 months. Then
strain through a jelly bag and bottle and cork well or it will
lose colour. Resin the mouths of the bottles.

SLOE GIN (War-time Recipe)

Beat a pint of sloes well in a mortar. Cover them with the
same weight of crushed lump sugar, steam in a jug placed in a
saucepan of boiling water. When they are soft and juicy add
to the sloes i bottle of gin and a bottle of brandy. Cover well for
3 days, strain, bottle and cork well.

SOLE A LA COLBERT

Take fillets of sole, or plaice, twist round the fingers into
shapes that will stand up on a buttered casserole, sprinkle with
salt and pepper and a good squeeze of lemon juice. Cover this
with greased paper and bake in a very moderate oven. Now
make some maitre d'hotel butter, grate a little shallot, chop

159

some fresh parsley very fine, put in a plate with some butter.
Squeeze a little lemon juice with this and with a knife work all
together, divide into as many pieces as there are fish and put one
into each roll. Now cover the rolls with a very thick but creamy
white sauce, so that each piece is thoroughly coated. Decorate
with a few shelled shrimps and butterflies of lemon.

SOLE FILLETS, COLD
Put the fillets into a flat buttered fireproof dish with i shallot
grated, some quarters of skinned tomatoes, season with pepper
and salt, add a little white wine and some fish stock made from
the skin and bones of the sole. Bake in a very moderate oven
and be very careful not to let it boil. When done take out
fillets and lay them side by side in an entree dish and put to get
very cold. Reduce the stock they were baked in, when nearly
cold add i tablespoonful of mayonnaise, i dessertspoonful of
tomato ketchup. Mix very well together and when quite cold
pour over the fillets. Sprinkle a Uttle chopped Tarragon over.
Serve very cold.

SOLES WITH VEAL STUFFING
Make some well-flavoured veal stuffing, not omitting the
grating and juice of ^ a lemon. Form these into litlte flat pieces
and put one on to half of each fiUet, double over and place on a
well-greased glass casserole, salt and pepper, and cover well.
Cook about 15-15 minutes in a moderate oven. Have ready a
thick, rich and creamy white sauce and 5 minutes before serving
put in Uttle cubes of cucumber. Pour over and return to oven
for a few minutes to slightly brown, but do not let it boil or you
will spoil the sauce.

SOLE AND HORSERADISH SAUCE
Steam some fillets of sole, drain on a cloth and when cold
put these nicely arranged in a glass dish. Whip some cream very
stiffly, add very finely grated horseradish, a few drops of lemon
juice, salt and cayenne. Cover the fillets with this. Serve a
crisp lettuce salad. Hand rolls of brown bread and butter.

SOLE MONTE CRISTO
Butter a fireproof dish and lay on the fillets of sole, sprinkle
with some finely chopped onion and parsley, put round a little
veal stock. Cover all with a puree of tomato and bake in a
moderate oven for 20-30 minutes.

160

SOLE EN SURPRISE
Very carefully poach some fillets of sole. Take up when done,
put on a cloth to drain dry. Now take half as many medium
lobsters as there are fillets of sole. Take out the flesh of the
lobsters and put it into the mortar, well pound with some well-
seasoned cream. Into each half shell of lobster put a fillet of
sole, cover completely with the lobster mixture which has been
made very hot. Put these shells into the oven to colour just
a Uttle.

SOLES BAKED WITH MUSHROOM SAUCE
Lightly steam the fillets of fish, then lay them on a hot cloth
to drain. In the meantime cut up the mushrooms. Those that
are too small or too big, keeping as many that are of even size,
as there are fillets. Make a good cream sauce and thicken with
some very fine white breadcrumbs. Lay the fiUets in a fireproof
dish, put the cut up mushrooms into the sauce and pour over the
fillets and sprinkle with some breadcrumbs. On these place the
whole mushrooms in a design, pouring over them the butter in
which they were cooked. Put the dish in the oven only just long
enough to let the crumbs get a golden brown and serve very hot.

SOLE, COLD, WITH MAYONNAISE

Poach some fillets of soles, drain on a cloth and let get quite
cold. On to a flat silver entree dish put a salad made of lettuce,
cucumber, cress, etc., and a hard-boiled egg cut in quarters.
Lay the fillets of sole on this bed of salad, mask the fish com-
pletely with the mayonnaise. Garnish the dish with the shces
of egg, quarters of tomatoes and sprinkle a little cress on top.
Serve with roUs of brown bread and butter.

SOLE, WITH CHEESE SAUCE
Make a good white sauce. When cooked add 30Z. of grated
cheese. Twist the fillets into shapes and let them stand up on a
flat fireproof dish. Cover with a piece of greased paper, bake for
15 minutes. Take out of the oven. Cover with the cheese
sauce, rather thickly, sprinkle with some more grated cheese and
put under the griU for a few minutes.

SOLE A LA FERMIERE
Roll some fillets of sole, or plaice, put them in a well-buttered
casserole. Sprinkle with lemon juice, pepper and salt. Pour
round about i tablespoonful cf cyder with a dessertspoonful of

161

mushroom ketchup. Cover the dish and bake in a moderate
oven for 20 minutes. Do not let this boil or the fish wUl break.
Garnish with little new carrots, or new potatoes. Sprinkle with
chopped parsley.

SAUCE FOR PUDDING

2 tablespoonfuls sherry, i cup castor sugar, i egg well beaten,
i cup of margarine. Beat the margarine to a cream, slowly stir
in the sugar, then the egg, beating all the time ; now the wine
Now put the bowl standing in a saucepan of boiling water and
beat rmtil all is foamy. This can also be cooked in a double
saucepan if preferred.

SPAGHETTI WITH TONGUE

This luncheon dish can be equally good made with chopped
cold ham, or some game. Cook some spaghetti in some rather
highly seasoned stock. I use herbs and bacon rinds. Now cut
up the tongue into small pieces and mix in. Put all into a
casserole. Keep hot, whilst you fry some shallots, cut into rings,
drain off the fat when the rings are a golden brown and cooked and
let them have a few minutes longer frying, so as to get them very
crisp. Place these over the spaghetti. Surround the casserole
with httle cooked carrots and sprinkle over with chopped fresh
parsley.

SPROUTS — ^A Vegetarian Luncheon Dish

Boil sprouts as usual, do not let them be overdone, and drain
them very dry. Keep them as much of a size as possible. Butter
a fireproof dish, lay in the sprouts, cover with a small quantity
of white sauce that has been flavoured with nutmeg, salt and
pepper. Now put a good thick sprinkling of grated cheese.
Cover with bread crumbs, dab some pieces of margarine over
and bake for about 15 minutes. Do not let the bread crumbs get
dried up.

SLOE WHISKEY

lolbs. sloes, y^lbs. white sugar, 2^ gallons best whiskey.
Put into a 5 gallon jar, after pricking the sloes, well cork and shake
daily for one month. Then strain and bottle.

162

SPONGE CAKE
The Real Old-fashioned One

7 eggs, |lb. self-raising flour, fib. lump sugar, i tablespoonful
of orange flower water. Whisk the eggs to a froth, leaving out
the whites of 3. Put the sugar into a saucepan with half a cupful
of water, when dissolved add the orange flower water and put to
the eggs and beat all together for 20 minutes. Now lightly stir
in the sifted flour. Line a cake tin with paper that has been
greased with butter and hghtly sprinkled with castor sugar.
Pour in the mixture. Bake in a slow oven for i hour.

You can make a smaller cake by using 5 eggs, leaving out the
whites of 2, 60Z. of flour and |lb. sugar.

SAVOURY PIE

Make 6oz. of very creamy mashed potato putting in 30Z. of
margarine and enough flour to make a good dough. Turn out
on to board and roll out as pastry. Line a pie dish. Take
sufficient dried potatoes, cold boiled ones, make a layer of these,
then a layer of grated cheese ; repeat. Take 2 tablespoonfuls of
dried egg, mix with i gill of milk, salt and pepper, or beat up two
shell eggs. Chop up a shaUot very finely and mix in. Pour
over the potato, etc. Cover with a lid of the potato pastry and
bake in at hot oven 20-30 minutes.

SAVOURY DISH

Alternate layers of cooked macaroni and fried onions, pepper
and salt. Repeat again, add some pieces of margarine and bake
15 minutes.

STRAWBERRY JAM

ylbs. strawberries, 7lbs. sugar, the juice of 2 lemons. Make
in the usual way, but just before it is finished add the lemon
juice and boil another 5 minutes. This not only makes it keep
better but preserves the colour and is most delicious.

STRAWBERRY JUICE

This is for using in making strawberry ice. Take 4lbs.
strawberries, i pint water, 4lbs. sugar. Boil like jam, then pass
all through the sieve and bottle. This makes about 2 ordinary
size wine bottles of juice.

163

SUMMER PUDDING

Hang in a cloth i pint of thick sour milk until all the thin
whey has dropped away. To the thick part add loz. sugar,
102. raspberry jam, or stewed raspberries. Beat aU together with
the whipped white of an egg and serve in a glass dish.

SAUSAGE PILAU

Boil some rice in stock for 12-15 minutes, strain off and dry
in the usual way. Keep the stock as foundation for soup. Cook
some sausages in fat and when done, cut into rounds. Take a
small tin of peas and make these hot. Mix sausage and peas
with the rice and pile on a very hot dish and keep hot. Cut some
onions into rather thin rings, fry them in the fat the sausages were
cooked in ; when done pour them on the rice, etc., together.

SAVOURY EGGS

Hard boil 2 eggs, shell and cut in round halves. Take out the
yolks on to a plate, put to them 2 tablespoonfuls ground pine
kernals, 2 peeled tomatoes, loz. margarine, J teaspoonful of
marmite and with a fork work all these together. Fill the egg
whites with this mixture. Into a dish have an interesting salad.
Lay the eggs on top ; garnish with quarters of tomatoes.

SAUSAGE VEGETARIAN DISH
Grate some carrots, mix with brown breadcrumbs, a grated
small onion, some finely chopped sage leaves, pepper, salt and
a nice medium piece of margarine, mix well together, then add
I egg beaten up. Shape into small sausages. Bake on a tin
in the oven with some dripping. Have ready a good puree of
spinach, or similar vegetable. Put this into an entree dish,
place sausages on top and serve separately a good lemon cream
sauce, i.e., a Bechamel sauce, well flavoured with the rind and
juice of a lemon.

SAUSAGE TOASTS
Chop up some cooked sausages and put on squares of very hot
buttered toast. Cover them with a good tomato puree, to which
add a httle cream and a good pinch of groundginger.

164

SMOKED SALMON SAVOUREY

Cut some rectangular pieces of bread and fry in a little butter.
When quite cold, chop some cress finely and mix with some butter
and spread on the croutes. Sprinkle a little pepper and salt.
Cut some smoked salmon the same size as the croutes and place
a piece on each. Squeeze a few drops of lemon juice. Pipe a
design on the salmon in whipped cream. If no smoked salmon,
take a large and good raw kipper, very carefully remove the
backbone, with a sharp knife, cut thin slices in a slanting manner.

This does make quite a good substitute

SAVOUREY

On toast put i piece of bacon, 2 oysters, 1 piece of marrow.
Put under the grUl and serve piping hot.

SOME SAVOURIES

(i) A small bottle of prawns put on little rounds of pastry.
Dab on each a dessertspoonful of whipped cream and decorate.

(2) Dip some fillets of kippers (i kipper makes 4 fiUets).
Dip these in some batter, fry a golden brown.

(3) Cut some fingers of short pastry that you may have over.
Spread these with anchovy paste and cover with whipped cream.
A sprinkle of paprika.

(4) Make some buttered eggs in the usual way. Add a mixture
of ^ teaspoonful each of chopped parsley. Tarragon, marjoram,
thyme and shallots. Put some into the bottom of some small
fireproof cocottes, then the buttered egg and sprinkle the re-
mainder of the herbs over. Must be sent in very hot indeed.

(5) Mix well together 40Z. finely grated cheese, i tablespoonful
wholemeal breadcrumbs, J teaspoonful made mustard, a few
drops of tomato or Worcester sauce and, if too stiff, a little very
thick cream or a small piece of cream cheese. Take some equal
short lengths of celery and stuff them with the paste, put on
fingers of bread and butter and garnish with the tender green tips
of the celery.

(6) Cut some slices of lean ham very thinly, about 2 J inches
long. Warm a knife and spread these with some butter, place
a fillet of anchovy on each and roll up tightly. Serve on squares
of bread and butter.

(7) Pound some shelled prawns, fresh or tinned. Add very
slowly some oUve oil and when well thickened put on rounds of
bread and butter. Squeeze a drop or two of lemon juice on each.
Decorate with a dash of paprika.

165

(8) Pound the yolk of a hard-boiled egg with a little made
mustard, i teaspoonful of grated shallot, the same of chopped
parsley and butter. Make into 6 sausages, roll these up in a very
thin piece of ham and place on fingers of bread and butter.

(9) On four small squares of toast, spread 50-50 of crab
paste and butter. Whip a little cream with some whole pepper
from the pepper mill to flavour it. Make a criss-cross of thinly
filleted pieces of anchovy and a tiny pinch of chopped gherkins
in between the criss-cross.

(10) Little cheese souffles in individual cocettes. Beat up
an egg with a gill of cream, add salt, pepper and i tablespoonful
of grated cheese. Put a small piece of margarine into each cocette
and let melt. Beat up the mixture very well and divide into the
cocottes. It will make four. Bake in a very hot oven for
10 minutes. Serve immediately or they will siiik down.

(11) Whisk up the white of an egg, add 3 tablespoonfuls of
finely grated cheese, add pepper and salt. Mix very lightly.
Take a dessertspoon and drop small quantities in some boiling
fat in a frying pan. Almost immediately they are done. Serve
at once.

SNOW QUEEN PUDDING

20Z. semolina, loz. sugar, a Uttle flavouring, i pint milk,
I egg and a little jam. Mix the semolina with a little of the milk,
then put the rest of the milk on to boil with the sugar. When
boiling, add the mixed semolina and whisk it until the semoUna
is cooked. Let it cool a little and then whisk in the yolk of the
egg, add the flavouring. Spread a pie dish with the jam, beat
the white of the egg very stiffly. Pour the semolina on to the
jam, pile the beaten white on top and bake in a slow oven untU
a nice golden colour.

SAVOURY SOUFFLE (HOT)
Make as for an ordinary souffle, and then add one by one
the yolks of 4 eggs, stir in 6oz. of grated cheese (Gruyere is best).
Season with pepper and salt and let aU dissolve over a low heat,
stirring aU the time. Grease well a souffle dish with butter,
sprinkle well with finely chopped ham. Whip up the whites of
the eggs very stiffly, fold in to the mixture and pour into the dish.
Cover with greased paper and steam slowly for i| hours. Turn
out on to a very hot dish and coat with a good creamy white
sauce, sprinkle a little chopped fresh parsley over to garnish.
Serve at once.

166

SWEETBREAD SOUFFLE
Parboil ilb. of sweetbread, cut roughly and lay them with ^Ib
small mushrooms in a souffle dish. Now make a curry sauce as
follows : 4 chopped onions, i grated apple, i tablespoonful of
curry powder and fry in a pan with a little margarine for 15
minutes, then add sufficient of the stock in which the sweetbreads
were cooked to form a good sauce. Sieve this over the sweet-
breads. Take |lb. lean veal and Jib. lean gammon of bacon,
mince finely, mix together and put over the rest. Cover with
greased paper and steam for i hour. May be served with a border
of rice, boiled in well-flavoured stock, drain well and quickly
fork in a teaspoonful of dry curry powder and add a squeeze
of lemon juice.

SWEETBREAD MILANESE

Braise the sweetbread. Boil Jib. spag;hetti in a little salted
boiling water, let it drain very dry. Put it with loz. margarine
into a deep casserole dish. Season with pepper and salt. Add
40Z. grated cheese, Parmesan if possible ; mix well Cook a few
mushrooms in butter. When done cut them in suitable pieces.
Add them and the sweetbreads also cut, to the spaghetti, decorate
with some stips of cooked ham and a little chopped parsley.
Serve very hot, with a large boat of tomato sauce served separately.

SOUFFLE MILANAISE (COLD)

Put into a saucepan : i wineglassful of cold water, Jib. loaf
sugar, 5 sheets of gelatine (equals a little more than Joz. of gelatine
powder), yolks of 3 eggs, juice and grated rind of 3 lemons
Stir until it is quite hot ; it most not boil. Strain into a basin
and when the mixture is beginning to set, add the whites of the
3 eggs, beaten very stiffly. Now put | pint of thick cream and
whisk all logether. Put into a souffle dish and set in ac old place.
Before sending to table sprinkle crushed ratafias biscuits over.

" SOUP OF THE EVENING : BEAUTIFUL, BEAUTIFUL

SOUP "

I cupful of cut carrots, i cupful cut turnip, i cupful cut onions,
I cupful cut lettuce, i cupful diced potato, i good sized sprig of
balm, marjoram, thyme, i good dessertspoonful of chopped
parsley, pepper, salt, i teaspoonful sugar Fry vegetables very
Ughtly in a little butter When soft, add 3 breakfastcupfuls of
waterj and when all seems cooked, rub through the sieve Put

167

back into a saucepan with 2 cups of milk. Thicken a little with
some flour rubbed in a little margarine. Put a good pinch of
the chopped parsley at the bottom of each soup plate and pour
soup over. Serve with very small cubes of bread fried. This
makes a very good summer soup and then the vegetables can be
rather different, as peas, asparagus, ect., could be added.

SARDINE ARTICKOKE : A Vegetarian Luncheon Dish
Skin and bone the sardines, i for each person. Mash in an
equal quantity of mashed cooked Jerusalem artichokes, season
rather highly. Now add a sufficiency of rich creamy white sauce
with a good dash of lemon juice. Mix all together very well and
put into scallop shells. Cover with a few white breadcrumbs
and put into the oven for 15 minutes. This makes a very
delicious dish.

SAUSAGES IN PANCAKES

Cook gently fib. chipolata sausages. Make | pint of good
batter as for Yorkshire pudding. Make into very thin pancakes
as nearly the lengths of the sausages as possible. As each is
cooked, 1 oil up one of the sausages in it. Serve with a very good
thick tomato sauce, or a creamy horseradish sauce. This wiU be
found an original and economical first course for luncheon.

SCALLOPS, CREAMED

Allow r| scallops for each person. Cook them for 5 minutes
in their own liquor, flavour with a grating of mutmeg, salt and
pepper. Make a good cream sauce. Put in the scallops, cut in
quarters Make very hot, put into a glass Pyrex dish and
surround with fried triangles of bread round the dish.

SOUFFLE AS SWEET

Make a souffle in the ordinary way, but mix in to it enough
liquer " Grand-Marnier " to thoroughly flavour and a little sugar
to taste. Bake in the usual way about f hour in a really hot oven.
Serve with some very thick cream, cold, handed separately.

168

Notes

Notes

TONGUES-LAMBS
Cut tongues in halves, lengthways, arrange them at the bottom
of a small casserole that has been slightly oiled, press then well
down and close together. Cover with tomato slices that have been
peeled, a Uttle finely chopped spring onion and some chopped
fresh parsley, pepper and salt, a grating of lemon peel. Repeat
this layer. Take |oz. of gelatine, melt it in a small quantity of
well flavoured stock, pour over, only just enough to fill in between
and just cover. Set in the Frigidaire. Turn out and serve with
cold cooked peas round or a salad.

TOAST CREAMS
Make | pint of very creamy white sauce. Into this dip shces
of toasted bread, and put a little more on each shce. In the
middle of each slice, just before serving, put a good teaspoon of
some thick jam, such as plum.

TREACLE TART
Make a very good short pastry and cover a slightly greased
tin plate. Cover this with slices of a good cooking variety of
apple. Pour over some golden syrup filling in between and over
the apples. Strew on some fine breadcrumbs. Cover with a
pastry lid, pinching the edges well together to ensure that the
apple is cooked.

RECHAUFFE OF TURKEY
BoU l^lb. rice 12-15 minutes in some well-flavoured stock,
drain and dry in the oven to keep very hot. Make a very rich
white sauce, flavour with a little wine. Soak the night before
some French plums. Cook these until the stones can be slipped
out. Have a very hot flat casserole, lay in pieces of turkey
with a piece of the stuffing on each bit. When these are quite hot
in the oven, whip up 2 tablespoonfuls of cream with 2 beaten eggs,
add to sauce, pour over the turkey and make a good border of
the rice. Decorate with the plums.

TURKEY IN CASSEROLE
This maJkes a good way of using up the turkey. Cut all the
meat into neat pieces, lay some at the botton of a fireproof
casserole, then peel and cut up some mushrooms and put them
in, also some bacon cut up small and 2 shallots cut in fine rings,
pepper and salt. Make a good buttery white sauce of half mUk
and half white stock. Pour this over. Put on a lid and cook
very slowly in a medium oven for i hour. Just before serving
add a little cream.

171

TURKEY STUFFING

^Ib. lean ham, |lb. chestnuts cooked, Jib. suet, |lb. bread-
crumbs, 2 tablespoonfuls of chopped fresh parsley, 2 tablespoon-
fuls of thyme and marjoram, chopped and mixed, i tablespoonful
of finely chopped lemon peel, Jib. pork sausage meat, salt, pepper
and cayenne. Mix up with 2 or 3 eggs. Sufficient for turkey
up to lolbs.

TONGUE, DEVILLED

Cut some slices from the tongue, not too thin. Spread these
with made mustard and a sprinkle of cayenne pepper. Pour on
each a little salad oil. Now place the slices together in one pile
let them stand for about i hour. Then brown them in hot butter
and serve, still keeping them very hot, with slices of brown bread
and butter.

TRIPES A LA MODE DE CAEN

Cut the tripe into pieces about 3 inches in length. The tripe
must have already been dressed and of the best quality. Take a
fairly large casserole that has a hd and line the bottom with strips
of bacon, i or 2 carrots cut in rounds, 2 large onions cut in rings,
2 cloves of garlic, i bay leaf, 2 cloves and a bouquet of mixed
herbs, 2 tomatoes cut up — if in season— pepper and salt. Repeat
the layers until all the tripe is used up. Now cover aU with cider,
or J bottle of white wine. Cover colsely, bring to the boil and
then let it simmer in a medium oven for 5 hours. When done,
take out the pieces of tripe and lay,them in another casserole in
which they are to be served. Strain the sauce over, put the
casserole back in the oven to get piping hot before serving. If
the sauce appears thin, enrich it with a Uttle beef essence, or
thicken with " Bisto."

TRIPE WITH VEAL STUFFING

Make some very well seasoned veal stuffing using chopped
parsley, thyme, marjoram, grating J lemon and using the juice,
to the fine breadcrumbs and suet, bind with the yolk of an egg.
Now cut your prepared tripe into pieces, 5ins. by 3ins., and spread
the veal stuffing on one half only. Fold over and skewer well.
Put into a well-greased casserole dish. Cover with about a
breakfastcupful of good gravy or liquor and let it cook in a
moderate oven for 2 hours.

172

TOMATO COCKTAIL

To a tin of tomato juice add the juice of half a lemon, a small
teaspoonful of Worcester or other similar sauce, and the same of
tomato ketchup. Stand in the Frigidaire and shake well in a
shaker before pouring out.

TIMBALE OF SPAGHETTI AND TOMATOES

A very nice Vegetarian luncheon dish.
Well butter a plain mould, line it with long lengths of spaghetti
going round and round. This should be par-boiled and well
strained. Then fill up with the following mixture. Beat up
3 eggs with 2 tablespoonfuls of cream, i tablespoonful of grated
cheese, some finely chopped parsley and put aU into a saucepan
with a piece of margarine. Stir weU over the fire until setting ;
put into the mould. Cover with a greased paper and steam for
20 minutes. Turn out and put round a very hot and good puree
of tomatoes. Serve a little grated cheese with this.

TOMATO BISQUE
^ pint milk, J pint water, J cup of fine bread crumbs, i small
onion, 2 cloves, parsley, i bayleaf, |lb. tomatoes, i teaspoonful
sugar, a small pinch of bi-carbonate of soda, loz. margarine.
Put milk and water into pan with the breadcrumbs, onion stuck
with the cloves, parsley and bay leaf, and heat until the milk
tastes very well flavoured. Then put it through a sieve, taking
out the cloves and bay leaf. Cut up the tomatoes and cook with
the sugar for 15 minutes, add the soda and rub through the sieve.
Add this to the milk mixture. Put margarine into the plates in
little pieces. Make the soup very hot and then pour over.

TOMATO SOUP

Cut up I onion very finely and fry in a little butter, add a
Uttle chopped parsley, a Uttle thjnue, i bay leaf, and when the
onion is cooked, pour on i pint of chicken stock and let it simmer.
Then rub through a sieve. Slice up some tomatoes about lib.,
a Uttle lean ham or bacon cut up. Let them cook together until
soft. Rub this, too, through a sieve and add to the stock,
bring to the boil and let simmer for ^ hour. Crush up very finely
a little tapioca, sprinkle in with | teaspoonful sugar, some salt and
pepper. Let all cook and just before serving add a httle mUk
and make very hot. Put into each soup plate i teaspoonful of
cream, pour the soup over, sprinkle a little chopped parsley and
serve with very small fried croutons of bread.

173

TOMATO RAREBIT
I pint tomato pulp, i tablespoonful of flour, Jib. grated cheese,
salt and pepper, i egg. Pulp the skinned tomato, make a white
sauce in the ordinary way using i tablespoonful of flour to i gill
of milk and loz, margarine and let it thoroughly cook, add the
tomato pulp and the cheese with seasoning and stir all the time
until the cheese is quite dissolved. Then add the beaten egg and
when done pour on pieces of buttered toast.

TOMATO AND FISH PASTY
50Z. flaky pastry, 30Z. flaked cold fish, 3 medium-sized
tomatoes, Joz. cold cooked rice or cold cooked chopped macaroni,
Joz. margarine, i teaspoonful curry powder. Make the pastry
and roll into an oblong shape, put in a baking tin. Skin and cut
the tomatoes in a basin, add the fish, rice and curry powder and
cut the margarine into little bits. Season and put the mixture
into the middle of the pastry. Wet the edges, fold over and bake
25 minutes in hot oven.

TONGUE SHAPE
|oz. gelatine, 3 sheep's tongues or i tin, i pint of stock,
nutmeg, seasoning. Boil tongues until cooked, skin them and
slice neatly. Arrange these in a small souffle mould or cake tin.
Dissolve the gelatine in the hot stock, that must be well flavoured
by putting in a bunch of mixed herbs, a slice of onion, piece of
lemon peel, or a good pinch of curry powder, salt, pepper and a
grating of nutmeg. Boil for a few minutes, then strain over the
tongues. Turn out when quite cold and set and garnish with
shredded lettuce, slices of tomato, cucumber and hard-boiled
egg, or any seasonable salad.

TOMATO AND RICE RING
40Z. rice, 8 good-sized tomatoes, | onion cut fine, i|oz.
margarine, some beaten egg, breadcrumbs, seasoning, stock.
WeU wash the rice and boil from 12-15 minutes in boiling water
slightly salted. Drain very weU, then put back into the saucepan
and just cover with some good stock and cook until the stock is
absorbed. Keep on stirring. Add the margarine and seasoning.
Take a fireproof dish and arrange the rice as a border, smooth it
very nicely and then brush over with a little beaten egg and put in
a cool oven with a piece of greased paper over. It should harden
a little but not get burnt. Cook the tomatoes and th€n pass
through a sieve, add the onion, margarine, salt and pepper.
Cook for 10 minutes, add enough breadcrumbs to make a soft
paste, pour into the centre of the rice border and hand some
grated cheese with it.

174

TOMATO PICKLE— GREEN

I pint vinegar, 2lb. sliced green tomatoes, 2lb. apples, |lb.
sliced onions, Jib. brown sugar, salt and pepper, a few chillies,
I teaspoonful of ground ginger. Simmer all together in a very
slow oven for 3 hours. Look at it from time to time and stir well.
Put into bottles and cover very well.

TOMATO CHUTNEY made vi^ith Green Tomatoes

61bs. green tomatoes, ijlb. sugar, Joz. mustard seed, lib.
shallots or onions, Joz. ground ginger, | dozen red chillies, 2
tablespoonfuls salt, i teaspoonful cayenne pepper, lib. cooking
apples, i| pints of vinegar. Peel and mince apples and shallots
and cut up the tomatoes. Put all into the preserivng pan and
cook slowly for 2 hours, pulping the mixture with a wooden spoon.
Add the rest of the ingredients and vinegar and stir from time to
time, about another hour, but be sure and cook slowly and fiU
the jars well up to the top and cover first with waxed paper
before t3dng down.

TOMATOES AND ASPARAGUS SALAD

Take 8 large tomatoes, all the same size, and peel them.
Then scoop out the insides and lay them on a dish. Put in the
Frigidaire until ready for fiUing. Cut i pint of asparagus tips
and boil gently in a little salted water. When done drain, put
in a basin with a little grated nutmeg, a dash of cayenne, pinch of
paprika, sugar and salt. Mix these, but do not break up, with
enough tartare sauce to sharply flavour them. Then fiU the
tomato cases, top up with some mayonnaise sauce. Garnish
with slices of cucumber and slices of gherkin and serve up.
Garnish dish with cress or finely shredded lettuce.

TOMATO, PEAS AND CHICKEN

Take some even-sized ripe tomatoes, skin them and cut out
the middles. Prepare a mixture of small cooked green peas and
some finely chopped cold cooked chicken and season weU with
mayonnaise. Fill the tomato cases with these. Whip up a
small quantity of cream, cover the tops with a httle mound of
this and sprinkle with either a dash of paprika or some finely
chopped green mint. Serve on lettuce leaves that must be very
crisp.

175

TOMATOES AND BATTER— Vegetarian Dish
Fry 2 or 3 onions that have been cut very thinly. When
cooked add some shced tomatoes. Season rather highly. Pour
into an earthen fireproof dish. Make i pint of good batter and
pour over. Bake in a medium oven for J hour. Serve in the
same dish.

TOMATO PUDDING

Peel 8 medium-sized tomatoes, cut them into slices, not too
thinly. Take pudding basin, well butter it, press against the
bottom and sides sUces of bread off which you have cut the crusts.
Cut up some bacon, make a layer of this, then a layer of tomato
slices, a good sprinkle of freshly chopped parsley, thyme,
marjoram, pepper and salt, and repeat these layers. Melt loz.
margarine and pour over. Cover with slices of bread that have
been dipped in either melted margarine, bacon fat or oil. Cover
with greaseproof paper and steam for 2 hours. Turn out into a
very hot dish and pour some good and well-flavoured tomato
sauce over and around.

TOMATOES BAKED WITH RICE
I breakfast cupful of cooked rice, 6 good-sized tomatoes, i
onion thinly shced, 40Z. grated cheese, seasoning, some brown
crumbs. Skin and slice the tomatoes, add the onion, pepper
and salt and stew gently in a little good stock. Now put in the
rice and half the cheese, mixing well. Lay all this in a greased
fireproof china dish. Cover with the rest of the grated cheese
mixed with a few bread crumbs. Put in the oven and bake
J hour.

TOMATO TOASTS
Cut an onion very finely to make i teaspoonful, peel and cut
into pieces 2 tomatoes and let this cook well in a nice piece of
margarine, a little salt, pepper and cayenne. Have some
small squares of buttered toast, place the mixture on top and
serve very hot.

TOMATOES AND MUSHROOMS
ijlbs. ripe tomatoes, peel and slice them. Into a pan fry
2 finely chopped shaUots with loz. margarine and 2 rashers of
chopped streaky bacon. Let this cook until the shallots are a Ught
brown colour. Now put in the tomato slices, pepper, salt and a
pinch of sugar. Stir for a few minutes and then sprinkle in i

176

dessertspoonful of flour ; add gradually i gill of flavoured stock
and cook for lo minutes. Keep this hot while you peel and slice
|lb. mushrooms ; do these rather thinly and cook for a few
minutes in a little salad oil and some seasoning. Make a border
of this on a round fireproof dish and fill up the middle with the
cooked tomato mixture. Garnish with some chopped parsley
and serve very hot.

TOMATOES IN CASSEROLE

Into a buttered casserole, peel and cut some tomatoes in slices,
about 4 ; 2 rashers of bacon cut into thin strips, pepper, salt and
some finely cut onions, thyme, marjoram, a grating of lemon
peel and 2 tablespoonfuls of white breadcrumbs. Repeat the
layers of bacon and tomatoes. Cover again with the bread-
crumbs, flake some margarine over and bake for J hour in a
medium oven.

TOMATO SALAD to Serve with Cold Meat, etc.
Peel and cut tomatoes fairly thinly, lay in a glass dish,
slightly sprinkle with salt pepper and a pinch of sugar. Cut a
piece of onion or a shallot very finely and strew over. Mix
I tablespoonful of salad oil with i dessertspoonful of vinegar
and I dessertspoonful of lemon juice ; pour over. Just before
serving garnish with some very finely chopped parsley.

TOMATO JAM

To every 4 tablespoonfuls of tomato pulp made by pressing
the tomatoes through a sieve, allow 4 tablespoonfuls of sugar and
I tablespoonful of rum or brandy. Put the pulp into a pan and
when it is about to boil stir in the sugar, and proceed as for jam.
Just before it is done add the rum, or brandy. Put into jars and
cover at once whilst hot.

TONGUE (OX) WITH RAISIN SAUCE
Wash the tongue and put to boil in cold water with 2 onions,
carrots, bouquet garni, i bay leaf,' a little salt, 3 cloves, 6 allspice,
12 peppercorns. Let it boil gently for 3-4 hours accordmg to size.
When done put on dish and skin it. Make a sauce in the usual
way ; no milk, but using some of the stock with i cup of white
wine' Add 2-|oz. of raisins, 2^02. currants, a little chopped
lemon peel, i teaspoonful of vinegar, i teaspoonful sugar, 6
chopped almonds, a squeeze of lemon juice. Serve m a sauceboat.

177

TIMBALE MILANESE
This can be made with either well-flavoured cold and minced
veal, chicken, lobster or white fish. Well butter a pudding
basin and line with par-boiled spaghetti, going round and round.
Make a very thick creamy sauce, chop up some mushrooms and
when they are cooked add whatever you are wanting to use,
together with several spoonfuls of tomato puree. Do not let the
mixture become too Uquid. Cover with greaseproof paper and
steam for i hour.

TARTLETS CHANTILLY
A very quickly made sweet and a good way of using up any
puff pastry. Line some patty pans with the pastry and bake in
a hot oven for 20 minutes. Then whip up some cream with a
little sugar until it will stand alone. When the pastry is quite
cold pour in the cream and place a glace cherry in the middle.

TANGERINE MARMALADE

8 Seville oranges, 8 pints of water, 7lbs. sugar, 3 tangerines,
ij lemons. First squeeze the juice of the lemons and put aside.
Then cut all the fruit very thinly, putting the pips into a basin
just covered with water and put in oven for i hour. Soak the
fruit for 24 hours in 8 pints of water. Next day boil slowly for
3 hours until soft, add the j uice from the pips and leave for another
24 hours. Boil up quickly with the sugar for about i| hours until
well jeUied ; add the lemon juice just before taking off, to clear it.

TARRAGON CREAM

This is good with either cold fish or cold asparagus. Whip
some cream very stiffly, season with pepper, salt cayenne and a
good pinch of curry powder. Put in about i teaspoonful of
Tarragon vinegar, beat again. Put in Frigidaire. Put in a
sauceboat and garnish with a few leaves of tarragon.

178

Notes

Notes

VEAL CREAM
fib. veal, 20Z. butter, 2oz. flour, J pint milk, 2 eggs, pepper,
salt and nutmeg. Lightly poach the veal, cut in thin strips, in a
little milk. When it is soft strain and put first through the mincer
or pound it in a mortar, and then sieve it and mix with the sauce
made by using the butter, flour and J pint of milk ; see that this
is weU cooked. Beat up the eggs and add, put in the seasoning.
Pour into a ring mould that has been oiled, and steam for J hour.
Have ready in a little saucepan any of the following mixtures :
Chopped mushrooms and bacon, oysters and bacon, lobster and
shrimps, tongue and egg, etc. Fill the centre of the veal cream
with this and serve with a surround of young green peas.

VEAL CUTLETS IN CASSEROLE

Jib. rashers of bacon, ilb. fillet of veal, 2 tomatoes, 2 carrots,
some brown breadcrumbs. Cut the veal into diamonds about
2 inches long and let them just fry for 5 minutes in a little boiling
salad oil. Have ready in a casserole 2 tablespoonfuls of bread-
crumbs mixed with grated carrot, chopped parsley, the bacon
cut up finely, the tomatoes peeled and sliced, pepper and salt,
and the grated peel of J lemon and the juice of | lemon ; lay the
pieces of veal on this bed. Pour a cup of good stock into the
frying pan and well rub all the little pieces from the fried veal ;
let it come to the boil and then pour into the casserole. Cover
closely and let it cook in a moderate oven for i J hours. Serve with
rolls of crisp bacon.

VEAL CUTLETS

Lightly steam the veal, then chop it finely with 3 rashers of
bacon. Make a panada as if for soufile, add chopped parsley,
thjone, grated rind of J lemon, pepper and salt and mix well.
Now add the meat, beat up an egg and mix in. Put on to a
floured board, divide and shape into cutlets. When quite cold,
they are ready to fry in some boiling lard. Take them out
carefully, ptit a piece of macaroni at the end to look like the
bone, place on a fireproof dish and keep hot whilst you are frying
some parsley which is to surround the cutlets. Wash and dry
very well a good double handful of parsley, remove stalks.
Let the lard come once more to the boil, throw in the parsley
for I minute, strain and put round cutlets. Serve with green
peas, new potatoes and little new carrots.

181

VEAL CUTLETS, MUSHROOMS AND TOMATOES
Cut these from the fillet, i inch thick and in rounds about
ij inches across. Have on a paper some fine white breadcrumbs,
about 3 tablespoonfuls, mixed with a heaped teaspoonful of
finely chopped parsley, the same of thyme and marjoram, J tea-
spoonful of grated lemon peel. Beat up an egg lightly on a plate,
dip the cutlets in one by one, place them on the paper and let
them get well covered with the savoury breadcrumbs. Leave
them for a time and then fry in boiHng butter. Turn carefully.
They must do very slowly. Cook in a little saucepan some small
mushrooms, peel and cut some tomatoes in another pan, both
in butter. Put the cutlets on a flat mattress of mashed potatoes,
on a silver dish. Put the mushrooms at one end of the dish,
the tomatoes at the other end. Place a butterfly of cut lemon
on each cutlet. Decorate with bits of parsley, serve with a
sauce piquante in a boat.

VOL AU VENT

Line a vol au vent mould with good puff pastry. Mark out
with a sharp knife dipped in flour where the lid is to be, and then
bake for | to f hour in a very hot oven. Cover with paper and
watch carefully that it does not burn. Have ready cooked for
filling the following : Stewed pigeons, allowing half for each
person (do not use the legs) ; same number of lambs' kidneys
stewed, and |lb mushrooms (cut, if too big). With the legs of the
pigeon and pieces of mushroom make a very good gravy, slightly
thickened with flour rubbed in butter. Season well and add
^ glass of sherry. Lay inside the pastry case, the quarters of
pigeons, the kidneys and fiU up with the mushrooms, pour in the
gravy, put the lid on and return to a medium oven to get very hot.

VEAL, CHICKEN OR RABBIT

Pass the cooked meat twice through the mincer with 2 rashers
of lean ham or bacon. Cut very finely some shallots, to make i
tablespoonful, put into a small saucepan and let cook with a
Httle margarine, without frying, stirring often. Then put i
dessertspoonful of flour, allow this to cook aobut 3 minutes and
gradually add, stirring well, a very little white stock. Cook for
15 minutes imtil quite smooth, add the minced meat, pepper and
salt, let it get thoroughly hot without boiling. At the last
moment almost, put in some cream and a good squeeze of lemon.
Serve in a very hot dish and garnish with quarters of hard-boiled
egg and little fried diamonds of bread.

182

VEAL FILLET IN CASSEROLE
I fiUet weighing about i|lbs. ; it should be quite i inch thick.
Fry this in a Uttle lard until golden brown, slice thinly 2 large
onions, 2 carrots, |lb. ham or bacon in small pieces, 4 medium-
sized potatoes cut in cubes, i clove of garlic minced finely, and
let all get brown and then put into a large casserole and keep hot.
Put I tablespoonful of flour into the frying pan with 6 sliced and
peeled tomatoes, i teaspoonful vinegar, a bouquet garni, pepper
and salt. Cover with a pint of stock or water and let all come to
the boil, stiiring well. Pour this over and round the fillet in the
casserole and let simmer for 2 hours in a moderate oven.

VEAL OLIVES WITH MUSHROOMS
Cut some slices of lean veal, about 4 inches long and 2 wide
and with the back of the knife thin them out. On each one put
a layer of the following : Chop up finely some mushrooms, a
little bacon, some breadcrumbs, season with pepper, salt, squeeze
of lemon juice and enough thick cream (not having any, use the
yolk of an egg), roll up very tightly, lightly fry and serve on a
bed of either French beans cut up and cooked, or some spinach
which has also had a little lemon juice put with it.

VEAL OLIVES " MOCKPIGEONS "
Cut the veal as above, lay on some sausage meat, roll up very
tightly and lightly fry. Then put them in a casserole, make a
thick well-flavoured gravy, adding a little sherry and let them
simmer for 45 minutes in a medium oven.

VEAL CUTLETS WITH PEAS
Take some pieces of veal fillet, about | inch thick and 2| inches
long. Egg and breadcrumb them and fry in a little butter for
a few minutes. Roll up some small rashers of bacon and put
these in the frying pan. Put cutlets and rolls of bacon alternative-
ly on a flat earthenware dish and make a good surround of freshly
boiled peas. Sprinkle with a very httle finely chopped mint.

VEAL CUTLETS, ITALIAN WAY.
The meat is left on the bone. Flatten the cutlets, which must
be very thin, with the rolling pin. Egg and breadcrumb them and
fry in butter. Have ready cooked some macaroni or spaghetti
to which has been added little bits of tongue, ham, mushrooms,
a nice-sized bit of butter and a good tomato sauce. Put this on
a very hot dish and lay the cutlets on top. Serve very hot.

183

VEGETABLE MARROW JAM
Cut the marrow, which must be quite ripe and sound hollow
when rapped, into pieces about i to i| inches thick. To every lb.
allow lib. sugar. Lay on a rather flat dish. Cover the marrow
with sugar in layers and leave for 24 hours. Next day strain and
let syrup boil with Jib. root ginger, well bruised, to every lb.
fruit. Boil until reduced to nearly half quantity. Add the
marrow and boil until tender. Do not boil too fast. Add
^ grated rind and juice of a lemon to every lb. marrow. If no
lemon a little citric acid is excellent. Add this to individual taste.

VEGETARIAN DISH FOR LUNCHEON

Take a good-sized pie dish and make layers of cooked spaghetti,
breadcrumbs, friend onions, hard-boiled eggs, tomatoes peeled
and sliced, well season with salt and pepper. Now another layer
of spaghetti and breadcrumbs. Make a very good gravy, pour
over and bake in oven for J hour.

VIENNESE PUDDING

40Z. stale bread, 30Z. sultanas, 40Z. castor sugar, 2 eggs,
20Z. peel, I lemon rind, loz. loaf sugar, | pint mUk, i gQl cream,
wineglass of sherry. Cut the bread into small dice, put with the
lemon rind, peel, castor sugar and sultanas into a basin. With
the loaf sugar, brown it as for a caramel and dissolve in the hot
milk. It should be a really good coffee colour. Pour over dry
ingredients. When cool add the well-beaten eggs and pour over
and allow to stand. Then add the cream and wine, beat up,
pour into a greased mould and steam for i J hours. Serve with a
good wine sauce.

VEAL ROLLS

Have about 2lbs fillet of veal cut into slices by the butcher,
put these on a board, take a knife and with the back of it, flatten
them out. Take 2 tablespoonfuls of chopped parsley and 3
tablespoonfuls of margarine, salt and pepper. Work this
together and squeeze some lemon juice and grate the peel of
I lemon. Divide this into the same number as you have slices of
veal and spread one on each piece; roll up tightly and tie securely.
Brown the meat in butter, add a httle stock and let simmer till
the meat is tender. Remove the strings, put the rolls on to a very
hot dish, put about i giU of cream to the gravy in the pan, rub
well and then pour over the roUs

184

Notes

Notes

WINTER SALAD
equal parts of celery, apple and beetroot. T;
fuls of cream, some pepper, salt, a little sugar,
together with i tablespoonful of vinegar, or 1

WHITINGS, BAKED

Well wash and dry some whitings, lay them in a flat earthen-
ware casserole, put on some butter, some chopped parsley and
squeeze J a lemon over them, pepper and salt. Bake until done,
about 20 minutes, and serve thinish slices of bread and butter ;
made into rolls.

WATER PUDDING (COLD)

20Z. butter, 2oz. castor sugar, 2 eggs, i large lemon, 4 table-
spoonfuls of cold water. Beat butter and sugar together to a
cream. Then add yolks of eggs well beaten. Next add the lemon
juice and the water slowly. Beat up the whites of the eggs to a
stiff froth, add to the rest. Put in a greased pie-dish and bake
in a slow oven.

WILD DUCK WITH RED CABBAGE

Braise the duck with vegetables in the ordinary way and serve
it with red cabbage cooked as follows : Shred the cabbage
rather finely, put into a basin of cold water to wash it. Take out
a double handful at a time and well shake it and put into a good-
sized iron pot ; put a piece of lard about the size of a walnut
in the pot first and let it melt. Do this until you have finished
cutting up the cabbage. Put on the fire and for a little while keep
on turning the cabbage about ; it will soon make its own liquid.
Let it simmer until done, about 2 hours. Strain any liquid off,
add I tablespoonful of brown sugar and i tablespoonful of
vinegar, stir well and taste if you have put enough vinegar, salt
and pei)per. Put the duck on a dish and make a good surround
of the red cabbage.

WHITE CURRANT CORDIAL

Stri]) the fruit and prepare it in a jar as for jelly. Strain the
juice, of which put 2 quarts to i gallon of rum and 2lb. lump sugar.
Strain through a jelly bag.

Second Recipe.

To I gallon of rum put 2 quarts of white currant juice which
has been strained. Add ijlbs. sugar. Stir them well together
and let stand in a pan, closely covered all night. Stir it very well
in the morning, seeing that the sugar is well dissolved ; strain
through a sieve or coarse cloth and then through a clean jelly bag
a second time. Then bottle it for use. Best kept for some months
before drinking.

188

Notes

Notes

Notes

LUFF a SOKS, Ltd.

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