Sunday, March 13, 2011

Braized Cucumber with Tomato Sauce

1 cucumber. 1 shalot. ½ pound tomatoes. 1 gill of water. 2 ounces butter. ½ teaspoon salt. ¼ teaspoon pepper. 3 teaspoons semolina.

Dissolve the butter in a small stewpan, peel and slice the cucumber in slices about a quarter of an inch thick, remove the seeds with a pointed knife, dry the slices in a clean cloth and braize them in the butter until tender (about a quarter of an hour), adding a little salt and pepper. When done (they must on no account be allowed to break), remove them carefully with a fork one by one on to a suitable sized dish, and place on one side. To make the sauce, cut up the tomatoes and shalot, and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber, adding water and salt if needed; simmer for half an hour, strain, and thicken with semolina, or flour if preferred. Re-warm the cucumber by placing it in the oven, pour the sauce over, and serve.

Saturday, March 12, 2011

Stewed Cucumber and Beetroot

1 small cucumber. 12 slices of beetroot. 1 shalot. 1 ounce butter. ¼ pint water. A little pepper and salt.

Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.

Stewed Cucumber

1 cucumber. 1 shalot. ½ ounce butter. ¼ pint water. A little pepper and salt.

Peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. Simmer very gently for about half an hour, or until quite tender.

Friday, March 11, 2011

Carrot Stew

3 carrots. 1 large onion. 1 ounce butter. 1½ pints water. 6 ounces cooked rice. 1 teaspoon salt.

Slice the carrots and onion, and fry them in the butter for ten minutes, but do not let them brown; add salt and water, and boil for one and a half hours; then stir in the rice, simmer for another half hour, stirring frequently, and serve.

Thursday, March 10, 2011

Carrot Salad

1 dozen young carrots. Water. 1 teaspoon salt. 1 strip lemon peel.

Scrape the carrots and throw them into cold water; then place them in a saucepan with sufficient water to cover, with salt and lemon peel. Boil half an hour or until tender, place them on a board, cut into thick slices, which place in salad sauce No. 176; gently toss them in this till each piece is covered with the sauce, then turn them into a dish or bowl, and garnish with sprigs of watercress.

Wednesday, March 9, 2011

Brighton Stew

½ pound cooked haricot beans. ½ pint fresh green peas. 1 small cauliflower. 6 small onions. 1 pint haricot bean stock. 1 ounce butter. ½ ounce flour. The juice of half a lemon. Salt and pepper to taste.

Dissolve the butter in a stewpan, peel and halve the onions and fry them for about ten minutes, but do not allow to brown, stir in the flour, add the peas and stock, and simmer until the vegetables are tender, stirring frequently, then add the beans, lemon juice, and seasonings. Boil the cauliflower separately, break up the white part into neat pieces, add them to the stew, and simmer altogether for a few minutes. Pour into an entrée dish and serve very hot.

Note.--Good tinned peas will answer the purpose when fresh ones are not obtainable.

Vegetable Salad

4 young carrots. 4 young potatoes. 1 shalot. ½ teaspoon salt. 3 tomatoes. 1 teaspoon minced watercress ½ pint water. 1 tablespoon vinegar.

Scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices. When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.

Alexandra Pie

1 pint soaked haricot beans. 1 carrot. 1 turnip. 2 onions. ½ pint liquor. 1 ounce butter. ½ pound mashed potatoes. 2 ounces bread crumbs. 1 egg. 1 teaspoon salt. 1 quart water.

Slice the carrot, turnip and onions, boil them with the beans one and a half hours, add salt and boil half an hour, strain, turn the beans and vegetables on to a large plate and place on one side to cool. Dissolve the butter in a frying pan, and fry the beans and vegetables until slightly browned; turn into a pie dish, pour over the liquor which was strained off, place in the mashed potatoes, and lastly cover with the egg and bread crumbs well mixed. The white and yolk should be beaten separately. Bake in a rather hot oven until a nice brown.

Asparagus Pudding

40 heads of asparagus. 1½ ounces flour. 2 ounces butter. 4 eggs. 1 tablespoon milk. ½ teaspoon salt. A little pepper.

Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.

Baked Batter

3 ounces flour. 2 eggs. ½ pint milk. 1 ounce butter. A pinch of salt.

Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour.

Whole Meal Biscuits

4 ounces whole meal flour. 2 ounces white flour. 1 egg. ½ teaspoon baking powder. 1½ ounces butter. 1½ ounces sugar. ½ tablespoon golden syrup.

Mix the two flours, the butter, baking powder, and sugar well together on the paste-board; make a hole in the centre into which break the egg, and pour in the syrup, then mix with the hand until all be thoroughly incorporated. Roll the paste very thin, stamp out the required size, prick over with a fork, and bake in a brisk oven until crisp.

Cherry Tartlets

1 pound cherries. ¼ pound white sugar. ½ pint water. Short paste.

Place the sugar and water in an enamelled stewpan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the scum as it rises. Have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking.

Tuesday, March 8, 2011

Chestnut Cakes

1 pound chestnuts. 2 eggs. 2 teaspoons castor sugar. 2½ ounces butter.

Boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.

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