Tuesday, May 31, 2011

To preserve Grapes

Take the Clusters, and stone them as you do Barberries, then take a little more Sugar than they weigh, put to it as much Apple water as will make a Syrup to cover them, then boil them as you do Cherries as fast as you can, till the Syrup be thick and being cold pot it, thus may you preserve Barberries or English Currans, or any kind of Berries.

Monday, May 30, 2011

To preserve Quinces white or red

Take the Quinces, and coar them, and pare them, those that you will have white, put them into a pail of water two or three hours, then take as much Sugar as they weigh, put to it as much water as will make a Syrup to cover them, then boil your Syrup a little while, then put your Quinces in, and boil them as fast as you can, till they be tender and clear, then take them up, and boil the Syrup a little higher by it self, and being cold put them up. And if you will have them red, put them raw into Sugar, and boil them leisurely close covered till they be red and put them not into cold water.

To preserve Artichokes young, green Walnuts and Lemons, and the Elecampane-Roots, or any bitter thing

Take any of these, and boil them tender, and shift them in their boyling six or seven times to take away their bitterness out of one hot water into another, then put a quart of Salt unto them, then take them up and dry them with a fair cloth, then put them into as much clarified Sugar as will cover them, then let them boil a walm or two, and so let them stand soaking in the Sugar till the next morning, then take them up and boil the Sugar a little higher by it self, and when they are cold put them up.

Let your green Walnuts be prickt full of holes with a great pin, and let them not be long in one water, for that will make them look black; being boiled tender, stick two or three Cloves in each of them.

Set your Elecampane-Roots, being clean scraped, and shifted in their boilings a dozen times, then dry them in a fair cloth, and so boil them as is above written, take half so much more than it doth weigh, because it is bitter, &c.

Sunday, May 29, 2011

To dry any Fruits after they are preserved, to or Candy them

Take Pippins, Pears or Plums, and wash them out in warm water from the syrup they are preserved in, strew them over with searsed Sugar, as you would do flower upon fish to fry them; set them in a broad earthen Pan, that they may lie one by one; then set them in a warm Oven or Stove to dry. If you will candy them withall, you must strew on Sugar three or four times in the drying.

To make conserve of Any of these Fruits

When you have boiled your paste as followeth ready to fashion on the Pie-plate, put it up into Gallipots, and never dry it, and this is all the difference between Conserves. And so you may make Conserves of any Fruits, this is for all hard Fruits, as Quinces, Pippins, Oranges and Lemons.

An approved Conserve for a Cough or Consumption of the Lungs

Take a pound of Elecampane Roots, draw out the pith, and boil them in two waters till they be soft, when it is cold put to it the like quantity of the pap of roasted Pippins, and three times their weight of brown sugar-candy beaten to powder, stamp these in a Mortar to a Conserve, whereof take every morning fasting as much as a Walnut for a week or fortnight together, and afterwards but three times a week. Approved

To preserve Oranges and Lemons the best way

Take and boil them as for paste, then take as much sugar as they weigh, and put to it as much water as will cover them by making a syrrup, then boil them very leisurely till they be clear, then take them up and boil the syrup till it batten on the dish side, and when they are cold put them up, &c.

To preserve fruits green

Take Pippins, Apricocks, Pear-Plums, or Peaches when they be green, scald them in hot water, and peel them or scrape them, put them into another water not so hot as the first, then boil them very tender, take the weight of them in Sugar, put to it as much water as will make a syrup to cover them; then boil them something leisurely, and take them up, then boil the syrup till it be somewhat thick, that it will batten on a dish side, and when they are cold, put them together.

To preserve Pippins

Take fair Pippins, and boil them in fair water till they be somewhat tender, then take them out, and peel off the skins and put them into a fair earthen pot, and cover them till they be cold, then make the syrup with fair water and Sugar, seeth it, and scum it very clean, then being almost cold, put in your Pippins, so boil them softly together, put in as much rind of Oranges as you think will tast them, if you have no Oranges take whole Cinamon and Cloves, so boil them high enough to keep them all the year.

To preserve Respass

Take a pound of Respass, a pound of fine Sugar, a quarter of a pint of the juyce of Respass, strew the Sugar under and above the Respass, sprinkle the juyce all on them, set them on a clear fire, let them boil as soft as is possible, till the syrup will gelly, then take them off, let them stand till they be cold, then put them in a glass. After this manner is the best way.

To preserve Quinces white

Take a pair and coar them, and to every pound of your equal weights in Sugar and Quince, take a wine pint of water; put them together, and boil them as fast as you can uncovered; and this way you may also preserve Pippins white as you do Quinces.

To preserve Grapes

Take Grapes when they be almost through ripe, and cut the stalks off, and stone them in the side, and as fast as you can stone them strew Sugar on them; you must take to every pound of Grapes three quarters of a pound of Sugar, then take some of the sower Grapes; and wring the juyce of them, and put to every pound of Grapes two spoonfuls of juyce, then set them on the fire, and still lift up the pan and shake it round, for fear of burning to, then set them on again, & when the Sugar is melted, boil them as fast as you can possible, and when they look very clear, and the syrup is somewhat thick, they are enough.

To preserve white Pear Plums, or green

Take the Plums, and cut the stalk off, and wipe them then take the just weight of them in Sugar, then put them in a skillet of water, and let them stand in and scald, being close covered till they be tender, they must not seeth, when they be soft lay them in a Dish, and cover them with a cloth, and stew some of the the Sugar in the glass bottom, and put in the Plums, strewing the sugar over till all be in, then let them stand all night, the next day put them in a pan, and let them boil a pace, keeping them clean scummed, & when your Plums look clear, your syrup will gelly, and they are enough. If your Plums be ripe, peel off the skins before you put them in the glass; they will be the better and clearer a great deal to dry, if you will take the Plums white; if green, do them with the rinds on.

Saturday, May 28, 2011

Strawberries in Syrup

1 pound strawberries. 1 pound cherries. ½ pound loaf sugar. 1 pint water.

Pound the cherries in a mortar, crushing as many of the stones as possible. Place them with the water and sugar in a stewpan, and boil one hour without the lid. Strain the syrup into a small stewpan, and reduce until it commences to thicken, then place in the strawberries (first removing the stalks), and shake them so that they become coated with the syrup. Lift them out into a glass dish, reduce the syrup again until it becomes quite thick, pour over the strawberries, and allow to get quite cold.

Early Rhubarb Stewed

5 or 6 large sticks of rhubarb. 30 lumps sugar. ½ ounce butter. 1 gill milk.

Dissolve the sugar in the milk, then add the butter and rhubarb cut up. Stew gently over a moderate heat until tender.

Stewed Pears

1 dozen stewing pears. 1 quart water. ½ pound loaf sugar. 2 inches cinnamon stick.

Peel the pears carefully and remove the cores, but leave them whole. Dissolve the sugar in the water, using an enamelled stewpan, place the pears in this and allow to simmer for two hours, keeping the lid on. Remove the stewpan from the fire, and stand it on one side without the lid until the pears are perfectly cold, then carefully lift them out (they should be a beautiful red colour) into a glass dish. Strain the syrup into a small stewpan, boil over a good heat for about fifteen minutes (watching it carefully the latter portion), reduce to three tablespoons, pour over the pears, and allow to thoroughly cool before serving.

Masked Pears

6 stewing pears. ¾ pint water. 1 egg. 6 tablespoons bread crumbs. 24 lumps sugar. 1 inch cinnamon stick. Jam. ½ ounce butter.

Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.

Stewed French Plums

1 pound French plums. 6 or 8 lumps of sugar. Water.

Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with water, and boil very gently for half an hour; drop in the sugar and simmer for another half hour. When done, remove the lid and stand the stewpan on one side for the plums to cool. Pile them in a glass dish, and pour the syrup over.

Apples Stewed à la Gloire

10 or 12 stewing apples. 1½ pints of water. ½ pound loaf sugar. 1 dozen crystallized cherries. 2 bananas. { 1 strip of lemon peel. { 12 cloves. { 1 small stick of cinnamon tied in muslin.

Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. When done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. Pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.

Stewed Apples

6 or 8 apples, according to size. 1 pint water. 40 lumps sugar. A few cloves.

Dissolve the sugar in the water, peel and core the apples (but do not cut them), and place them with the cloves in the syrup, stew very gently for about ten minutes, then turn the apples and simmer for another ten minutes, or until they are tender, but not broken. When done, place them in a pretty dish, and fill the hollow part with jam or custard. Reduce the syrup by boiling it over the fire for a few minutes with the lid off, strain over the apples, and allow to cool before serving.

Purée of Apples

Very suitable for young children.

½ pint water. 24 lumps sugar. 6 apples. A little cinnamon or cloves.

Dissolve the sugar in the water, then add the cloves and apples (which should not be peeled). Simmer for twenty or thirty minutes. Then rub through a sieve with a wooden spoon.

Vermicelli and Tomato Pudding

6 ounces cooked vermicelli. 6 ounces mashed potato. 2 shalots, or a small onion. 2 eggs. 1 teaspoon salt. ¼ teaspoon pepper. 2 tablespoons tomato juice. 1 ounce butter.

Boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.

Summer Pie

½ peck green peas. 1 cabbage lettuce. 1 onion. 1 egg. 1 tablespoon chopped mint. ½ teaspoon salt. Puff or short paste.

Shell the peas, and boil them in a little water with the salt and onion sliced. Well wash the lettuce, shred it, place in a pie-dish, and when the peas are done, add them, including the liquor in which they have been boiled (if there be more liquor than the pie-dish will conveniently hold, it should be added after the pie is cooked). Sprinkle the mint over the top, cover with paste in the usual way, brush over with the beaten egg, and bake in a rather hot oven for about three-quarters of an hour.

Boiled Rice

For Curries, etc.

About 12 ounces of rice. A pinch of salt. Water.

Place the rice in a saucepan, cover with cold water and bring to the boil, then strain away the water and return the rice to the saucepan, add fresh cold water and the salt, and boil for fifteen minutes, then strain it through a colander again.

Stand the colander containing the rice on a plate, cover it with a cloth and place in a warm (not hot) oven for two hours. Stir the rice occasionally with a fork.

Potato Pie

4 or 6 potatoes, according to size. Cooked haricot beans. 1 onion. About one tablespoon of chopped mint or parsley. Puff or short paste.

Parboil the potatoes, slice and lay them in a pie-dish with the onion sliced, as many beans as are liked, and a few tablespoons of the liquor. Sprinkle over the parsley or mint, cover with paste, and bake.

Puff Paste

½ pound Vienna flour. 6 ounces butter. 1 egg. ½ tea-cup cold water. 1 teaspoon lemon juice.

Place the flour in the middle of a paste-board, and lightly roll the butter in it, then divide the butter into two equal parts, and place one half on one side. Chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. Then roll it out half an inch thick. Place the other half of the butter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. The paste should then be left for at least two hours in a cool place with a damp cloth over it before being used.

Note.--In warm weather, the butter, egg, and water should be kept in a basin with ice for at least half an hour before using.

Plain Paste for Puddings

¾ pound flour. 6 ounces butter. Rather less than ½ pint water. A pinch of salt. 1 teaspoon baking powder.

Pass the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the butter. Make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. When sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. If cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient.

Boiled Mushroom Pudding

Mushrooms. Pudding crust.

Butter a pudding basin, line it with paste, fill with mushrooms, add pepper and salt to taste (about one teaspoonful of salt and half of pepper to one dozen good sized mushrooms), adding gravy made by stewing the peel and stalks of the mushrooms for half an hour in sufficient water to cover them, and strained before using. Cover with paste, flour a cloth and tie firmly over, and boil for three hours.

Baked Mushroom Pudding

½ pound haricot bean pulp. 6 or 8 button mushrooms. 1 shalot. 2 teaspoons of Worcester or other sauce. 3 eggs. 1 ounce butter. Pepper and salt to taste.

To obtain the pulp, rub about three-quarters of a pound of well-cooked beans through a wire sieve, add the mushrooms and shalot very finely minced, stir in the yolks of the eggs reserving the whites, add seasoning if required; grease a deep tin or pie dish with the butter, pour in the mixture, and bake for about half an hour, or until set. In the meantime beat the whites to a stiff froth, and after beating add the sauce, turn the pudding on to a hot dish, arrange the froth prettily over it, and return to the oven to set the egg. Serve quickly.

This pudding may be steamed instead of baked, but the whites of eggs will not then be required.

Potted Lentils

1 quart soaked lentils. 1 quart water. 4 ounces butter. 1 teaspoon salt. A pinch of sweet herbs. 6 cloves. 6 allspice. 12 peppercorns. 1 inch cinnamon stick. A piece of mace size of a shilling.

Dissolve the butter in a saucepan, then place in all the ingredients except the salt. Remove the scum as it rises. Boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. Rub through a wire sieve with a wooden spoon until only the husks remain. When quite cold, place in a dish or jar, and pour oiled butter over the top to exclude the air. It will keep good for some days.

Note.--The thick remaining in the sieve may be re-boiled for stock.

French Plum Pasties

6 ounces whole meal flour. 2 ounces white flour. 3 ounces butter. A little water. Stewed French plums. 1 egg.

Make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.

Note.--They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.

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.

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.

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.

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.

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.

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.

White Sauce

1 ounce butter. ½ ounce flour. ¼ pint each milk and water. A pinch of salt.

Mix the flour and butter well together on a plate with a knife, place this paste in a small enamelled saucepan, add salt and milk, and stir over the fire until it is perfectly smooth and has boiled for one minute. It is then ready for use.

Vegetable Sauce

1 carrot. 1 onion. 1 turnip. A little celery. 1 ounce flour. 1 ounce butter. 1½ pints water. ½ teaspoon salt. { 1 dozen peppercorns. { 1 inch stick of cinnamon. { 1 teaspoon mixed herbs.

Prepare the vegetables, cut them up in small pieces, place in a saucepan with the water, salt and flavourings, simmer for one hour; strain, replace in the saucepan, which should have been rinsed, and thicken with flour and butter, or if a little cold boiled rice is handy it may be substituted for the flour, and should be added with one ounce of butter to the sauce five minutes before it is strained. A teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce.

Note.--This quantity will make about three-quarters of a pint of sauce.

Sauce Tournée

1 pint white stock. A large sprig of parsley. 6 button mushrooms chopped. 1 large onion.

Simmer altogether for half an hour, then strain very carefully. If desired very rich, a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually, stirring all the time.

Tomato Sauce Piquante

1½ pounds tomatoes. 3 middling-sized apples. 2 small onions. ½ gill vinegar. 1 gill water. Pepper and salt to taste.

Slice the tomatoes, onions, and apples into a small stewpan, add water and vinegar and a little pepper and salt, simmer gently until tender, rub through a hair sieve, re-warm and serve.

Note.--Should the liquor boil away too soon, a little more water may be added as required.

Tomato and Haricot Bean Sauce

1 pint soaked haricot beans. 1 onion. Tomato liquor. The seeds of vegetable marrow, if handy, or any odd pieces of vegetable. 1 ounce flour. 1 ounce butter. 1½ pints water. ¾ teaspoon salt.

Boil altogether for about two hours; strain, rubbing the beans through a sieve with a wooden spoon. Add to this an equal quantity of cooked tomato liquor, which is already seasoned with butter, pepper and salt. Thicken with the paste of flour and butter, stirring over the fire until it boils. Be sure that the sauce is sufficiently seasoned before sending to table.

Friday, May 27, 2011

Tomato Sauce

½ pint tomato juice. 1 small onion. ½ teaspoon salt. 6 peppercorns. 1 ounce flour. 1 ounce butter.

Slice the onion, and boil it in the tomato juice with the peppercorns and salt for one hour; strain. Mix the flour and butter on a plate with a knife; when thoroughly incorporated, place in the tomato juice and stir until it boils.

Tomato Sauce

1 pound tomatoes. 1 carrot. 1 turnip. 1 onion. A few peppercorns. ¼ pint water. ½ teaspoon salt. 2 ounces butter. 1 ounce flour.

Scald and peel the tomatoes, and slice them (or half a pint of tinned tomato juice may be used); also slice the carrot, turnip and onion, and fry altogether in one and a half ounces of butter for ten minutes. Add water, peppercorns and salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in the flour and half an ounce of butter mixed together, and stir over a moderate heat until it boils.

Thursday, May 26, 2011

Sauce Superbe

1 large turnip. 1 large carrot. 1 large onion. 1 large tomato. 1 small stick of celery. 1 teaspoon salt. 2 tablespoons pearl barley. 2 ounces butter. 1½ pints water. { 12 peppercorns. { 2 cloves. { A very little each of mace and cinnamon, tied in muslin.

Slice the vegetables, except the tomato, and fry in the butter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. Add tomato sliced, simmer half an hour, stirring frequently, and strain. If required for masking, thicken with one ounce each of brown flour and butter.

Note.--The vegetables and barley may be served as a stew, or used in various ways.

Salad Sauce

The yolks of two eggs. 1 gill of milk. ½ gill of vinegar. A large pinch of salt. The same of pepper.

Drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. When sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. It is then ready for use.

Salad Sauce

1 pint tomato juice. 1 carrot. 1 turnip. 1 onion. A very small piece each of mace and cinnamon. 2 tablespoons cooked haricot beans. 2 tablespoons vinegar. 1 teaspoon salt. ¼ teaspoon pepper. 1 ounce butter.

Slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.

Salad Sauce

1 small onion. 8 slices of beetroot. 2 tablespoons of vinegar. ½ pint haricot bean stock. 1 ounce butter. ½ teaspoon Worcester sauce. ¼ teaspoon mustard. 1 teaspoon lemon juice. 2 teaspoons browned flour. Pepper and salt to taste.

Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

This quantity is only sufficient for a small salad.

Salad Sauce

½ pint soaked haricot beans. 1 onion. 1 ounce butter. ½ teaspoon salt. 1 tablespoon vinegar. 1 strip lemon peel. A tiny piece of mace. 1 pint water. ½ dozen peppercorns.

Dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. Boil two hours, rub through a sieve and allow to cool; then strain again to remove scum, add vinegar, and pour over salad.

Sauce Royale

1 turnip. 1 carrot. 1 onion. 1 tomato. ½ ounce flour. 2 ounces butter. 1 pint water. ½ teaspoon salt.

Prepare the vegetables, slice them, and fry in an ounce of butter for five minutes; add water and salt, and simmer gently for one and a half hours. Strain and thicken with one ounce of butter and the flour.

Sauce Piquante

1 ounce butter. 1 ounce flour. 1 gill water. Pepper and salt to taste.

Melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. It will then be quite ready.

Parsley Sauce

1 tablespoon of parsley after chopping. ½ pint white sauce.

Take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.

Mint Sauce

4 tablespoons of chopped mint. 2 tablespoons of sugar (or a little less). 1 gill vinegar.

Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.

Note.--A covered receptacle should be used, and the sauce is improved by being made some hours before required.

Lentil Sauce

1½ pints water. ½ pint soaked lentils. 3 carrots. 1 turnip. 3 onions. 2 tomatoes. ½ teaspoon salt. 1 ounce butter. ½ ounce flour.

Slice the vegetables, and boil with the lentils for two hours. Strain and thicken with the flour and butter.

Lentil Sauce

1 pint soaked lentils. 1½ pints water. 1 small onion. ½ ounce flour. ¾ ounce butter. ½ teaspoon salt. 1 dozen peppercorns. 1 small blade of mace.

Place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. Boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. Strain, rinse the stewpan, pour back the sauce, and thicken with the butter and flour.

Note.--The lentils should not be thrown away, but are just ready for converting into sausages, etc.

Lentil Sauce

½ pint soaked lentils. ½ pint water. ½ pint tomato juice. 1 onion. 1 teaspoon salt. 24 peppercorns. A pinch of mixed herbs. ½ ounce flour. ½ ounce butter.

Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.

Haricot Bean Sauce

1 pint soaked haricot beans. 1½ pints water. 1 onion. ½ ounce each flour and butter. ¾ teaspoon salt. ½ teaspoon mixed herbs. 1 inch cinnamon. 1 dozen peppercorns.

Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and butter, stirring over the fire until it boils.

Curry Sauce à Brazil

2 ounces Brazil nuts. 2 ounces butter. ½ ounce brown flour. 3 ounces tomatoes. 1 teaspoon salt. 4 teaspoons curry powder. ½ pint brown stock. 3 onions sliced.

Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.

Curry Sauce

1 large onion. 2 ounces of butter. ½ ounce of flour. ½ pint water. 2 teaspoons of curry powder. Salt to taste.

Slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. Strain before serving.

Curry Sauce

½ pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder. 1 small carrot. 1 pint water. ½ teaspoon salt. 1 ounce each flour and butter.

Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.

Note.--This sauce is suitable for curried eggs, savoury rice balls, etc.

Béchamel Sauce

1 shalot or small onion. 3 sprigs of parsley. 24 peppercorns. 1 pint milk. 1 ounce butter. 1 ounce flour. 1 bay leaf. 1 teaspoon sweet herbs. A very little mace. ½ teaspoon salt. 2 yolks of eggs.

Simmer the seasonings in the milk for three-quarters of an hour, strain, add the butter and flour, which have been previously mixed, stir until the sauce thickens, add the beaten yolks of eggs, and it is ready for use. Care must be taken not to allow the sauce to boil after the eggs have been added.

Asparagus Sauce

20 heads of asparagus. ½ pint white sauce. Pepper and salt to taste. Spinach colouring.

Cut away the white portion of the asparagus, and tie the green into a bundle; boil in salted water for about thirty minutes or until tender, but not broken; then lift out, and place on a board and cut off the tips, rub the remainder through a hair sieve into the white sauce; then stir in the tips, also a few drops of spinach colouring, and it is ready for use.

Note.--When rubbing the asparagus through the sieve, it will be found that it adheres to the outer side, whence it must be removed with a spoon.

Apple Sauce

12 apples. 12 lumps of sugar. 1 pint water. 1 ounce fresh butter. 3 or 4 cloves, according to taste.

Peel, core, and slice the apples; dissolve the sugar in the water, using an enamelled stewpan; place in the apples and cloves. Simmer gently until the apples are quite tender. Rub through a hair sieve with a wooden spoon, return to the stewpan, stir in the butter, and continue stirring until thoroughly incorporated, when it is ready for serving.

Sauce à la petite cuisinière

1 pint haricot beans. 1 quart water. 1 teaspoon salt. 2 teaspoons lemon juice. ½ ounce brown flour. 1 ounce butter. 1 sprig parsley.

Boil the beans and parsley for two hours, add salt, strain, thicken with the flour and butter well mixed, stir until it boils, add lemon juice.

Sauce à la bonne femme

2 tomatoes. 1 green apple. 1 leek. 2 ounces butter. 1 teaspoon lemon juice. ½ pint lentil or haricot bean stock. ½ teaspoon mixed herbs. Salt and pepper to taste.

Dissolve the butter in a small stewpan, then place in the vegetables sliced, and fry for twenty minutes, but do not allow to burn; add stock, lemon juice, salt and pepper, and simmer for half an hour. Strain before using. May be thickened if required.

Note.--This is a very suitable sauce for pouring over fried beans, lentils, potatoes, etc.

Tomatoes

1 dozen tomatoes. 1½ ounces butter. ½ teaspoon salt. ¼ teaspoon pepper.

Scald the tomatoes by pouring boiling water over them, then place in cold water for half a minute. Remove the skins, which will now come off quite easily, slice the tomatoes into about four pieces with a very sharp knife. Have ready a stewpan in which the butter has been dissolved, place the tomatoes in it, add the seasoning, and stew gently for about twenty minutes, stirring frequently.

Note.--When strained, this constitutes a very choice sauce, and it may be slightly thickened.

Salsify

1 dozen roots of salsify. 1 ounce butter. ½ ounce flour. 1 slice of lemon. ½ pint water. 1 gill of milk. ½ teaspoon salt.

Scrape the salsify, and throw it into cold water, cut into pieces about two inches long, and place in an enamelled stewpan with the water, milk, lemon, salt, and half an ounce of butter. Boil one hour or until quite tender, remove the lemon, lift out the salsify and place in a warm vegetable dish, thicken the liquor with the other half ounce of butter and the flour, pour over the salsify and serve.

New Potatoes Fried

20 very small new potatoes. 1 egg. 2 ounces bread crumbs. ¼ teaspoon salt. ¼ teaspoon pepper. A pinch each of powdered mace and sweet herbs.

Boil the potatoes twenty minutes, then drain and remove the skins. Mix well together the salt, pepper, mace, sweet herbs, and bread crumbs. Roll the potatoes first in the egg, then in the savoury bread crumbs, and fry in boiling oil until a golden brown.

Mashed Potatoes

½ dozen large potatoes. 1 ounce fresh butter. 3 tablespoons milk. ½ teaspoon salt. ¼ teaspoon pepper.

Wash and scrub the potatoes until perfectly free from dirt and mould, bake them, and when done prick with a fork to allow the steam to escape, then wipe with a cloth to remove any charred skin, etc. Have ready a good-sized saucepan (enamelled for preference) in which the milk and butter have been heated, halve the potatoes and squeeze them into it, add salt and pepper (the latter should be omitted when being prepared for children), then with a cook's fork beat backwards and forwards, then round and round, until the whole mass is perfectly smooth and quite free from lumps. Turn into a very hot vegetable dish, arrange in a pile and mark prettily with a fork or knife, then place in the oven for two or three minutes to re-heat.

Note.--Potatoes prepared in this way constitute an ideal diet. All the valuable salts are retained instead of being thrown away in the water, as when peeled before cooking, whilst the butter and milk supply the fatty elements in which the potato is lacking. The colour also is good, which is not the case when they are boiled in their skins, and the taste is delicious.

Green Peas Boiled

1 pint shelled peas. 1 pint water. A sprig of mint. 1 ounce butter. ¼ teaspoon salt.

Wash the peas, and place them in a stewpan with the other ingredients, simmer with the lid off until they are quite tender, remove the mint and serve. The small quantity of liquor which remains will be found useful for flavouring sauces, stews, etc.

Note.--This way of cooking peas is greatly superior to that of putting them into a large quantity of water, as there is no waste and the entire flavour and nutriment of the vegetable are retained.

Mushrooms Baked

1 dozen mushrooms. 1 ounce butter. 2 tablespoonsful water. Pepper and salt.

Peel the mushrooms, removing part of the stalks, and lay them (stalks upwards) in a flat baking tin or dish containing the water; place a small piece of the butter in the centre of each mushroom, pepper and salt them to taste; cover them, and bake in a moderate oven for twenty or thirty minutes. Serve very hot.

Note.--Great care must be taken that the mushrooms are quite free from insects before cooking.

Haricot Beans

1 pint soaked haricot beans. 1 pint water. 1 teaspoon salt. 1 ounce butter.

Boil the beans in the water for half an hour, add salt, and boil again gently for another half or three-quarters of an hour; strain away the liquor, and leave the beans in the colander to dry off. Dissolve the butter in a stewpan, gently toss the beans in it, taking care not to break them, and serve.

Either chopped parsley, grated nutmeg, or lemon juice may be added to the butter, but the beans are extremely good quite plain.

Note.--They may also be served in the liquor. See General Hints, page 1.

Tasty Greens

2 eggs. 1 ounce butter. ½ pound cooked greens of any kind. Salt and pepper to taste.

Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir over the fire until the sauce thickens, but on no account allow it to boil; add the greens, which should be finely chopped, also seasoning if required, and continue stirring over a gentle heat for two or three minutes.

A nice way of serving Greens

2 pounds greens. Salted water. 1 ounce butter.

Boil the greens (Scotch kale, broccoli tops, etc.) in the usual way. When quite tender, strain and press well, place on a board and chop very finely; dissolve the butter in a stewpan, place in the greens, add a little pepper and more salt if required, and stir briskly over the fire for two or three minutes. Serve in a hot vegetable dish.

French Beans

1 pint tomato juice. 1 shalot. 1 pound cooked French beans. ½ teaspoon salt. A little pepper. Thickening of flour and butter.

Slice the shalot, and stew it in the tomato juice for about half an hour. Strain, add pepper and salt, and thicken the juice with the flour and butter. Lay the French beans in, and thoroughly re-heat.

Note.--Tinned beans may be used, when fresh ones are not obtainable.

Brussels Sprouts

Sprouts. Salted water.

Clean the sprouts very thoroughly, removing all the decayed and outside leaves, and when perfectly free from dirt and insects, place them in plenty of fast-boiling salted water, and boil for about twenty minutes, or until quite tender but not broken. Keep the lid off all the time they are cooking, remove the scum as it rises, and be sure and use no soda. When they are tender, have ready a colander with a cloth laid in it, lift the sprouts out with an egg slice, and lay them carefully on the cloth to drain, place about a dozen of the best shaped ones on a hot plate or dish, slide the remainder gently off the cloth on to a hot drainer in a vegetable dish, and arrange the reserved ones on the top.

Sprouts are often spoiled in the dishing up, but no vegetable looks and tastes nicer if properly cooked and served.

Fried Beetroot

(A Breakfast Dish.)

1 medium-sized beet. 2 ounces butter for frying. 1 teaspoon salt. ½ teaspoon pepper. 2 teaspoons flour. 2 tablespoons vinegar. 1 tablespoon water.

Peel the beetroot, and cut into slices about a quarter of an inch thick. Dissolve the butter in a frying pan, place in the beetroot and fry for twenty minutes, sprinkling each slice on both sides with the pepper and salt. When done, arrange the slices on a hot dish. Reset the frying pan on the fire, stir in the flour, thoroughly mixing it with the butter, and fry for a couple of minutes, stirring all the time, then pour in the water and vinegar, stir until quite smooth; pour over the beetroot and serve quickly.

Curried Turnips

Turnips. Butter. Curry sauce. Boiled rice

Peel and slice the turnips, and stamp or trim the slices so as to have them as even as possible; fry them a golden brown in a little butter, lay in a hot dish, pour over them the sauce (hot), make a border of the rice, and serve.

Note.--The rice may be omitted.

Curried Tomatoes

6 tomatoes. 1 ounce of butter. ½ pint curry sauce. Pepper and salt.

Slice the tomatoes without peeling them, and lay in a tin greased with half the butter; divide the rest of the butter into small pieces, and place a piece in the centre of each slice; sprinkle with pepper and salt, and bake for fifteen to twenty minutes. When done, place in a hot dish, pour over them the sauce, which should be rather thick, and serve.

Curried Lentils

¼ pint soaked lentils. 1 pint water. 1½ ounces butter. 1 small apple. 1 onion. A pinch of powdered mace. 1 teaspoon flour. 1 teaspoon salt. 6 peppercorns. ½ teaspoon white sugar. 1 teaspoon curry powder. 2 teaspoons vinegar.

Simmer the lentils with the peppercorns (tied up in a piece of muslin) and mace for one hour, add the salt, remove the peppercorns and strain. In the meantime slice the onion, mince the apple, and fry them together in the butter for ten minutes, place in a stewpan together with two tablespoons of the lentils, the sugar, flour and curry powder, mix well together, add the liquor of the lentils, and simmer for half an hour, stirring frequently; add the vinegar before serving. Serve rice in a separate dish.

Curried Haricot Beans

1 pint sauce superbe. 1 onion sliced and fried. 2 teaspoons curry powder. The juice of half a lemon. 1 pound cooked haricot beans. Cooked rice.

Place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice.

Note.--This is a delicious curry. Cooked lentils may be used in place of haricot beans.

Curried Haricot Beans

½ pint soaked haricots. 1 onion. 1 carrot. 1 turnip. 1 teaspoon salt. 2 teaspoons curry powder. 1 quart water. Juice of ½ lemon. 1 teaspoon Worcester sauce. 1½ ounces butter. 1½ ounces flour.

Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the butter and flour, and serve with boiled rice.

Curried Eggs

Hard-boiled eggs. Curry sauce.

Boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.

Note.--This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.

Curried Beetroot and Cucumber

1 cucumber. 1 beetroot. 2 shalots. ½ pint water. 1 teaspoon curry powder. 2 tablespoons cooked haricot beans. 2 ounces butter. 1 teaspoon flour. 1 teaspoon salt. ½ teaspoon pepper.

Slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.

Tomato Soufflé

¾ pint tomato juice. 3 eggs. 1 shalot. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.

Petites Soufflé

½ pound cooked sprouts. ½ pound mashed potatoes. 3 eggs. 1 tablespoon flour. ½ teaspoon each salt and pepper. ½ ounce butter.

Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.

Fresh Green Pea Soufflé

½ pint young peas shelled. 2 eggs. ¼ teaspoon salt. ½ pint water. 1 ounce butter. A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

Lentil Soufflé

1 tablespoon cooked lentils. 1 shalot. 3 eggs. ¼ teaspoon salt. ¼ teaspoon pepper.

Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve.

Haricot and Spinach Soufflé

4 tablespoons finely-minced haricot beans. 3 tablespoons minced spinach. 2 eggs. Pepper and salt.

Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving.

Haricot Bean Soufflé

½ pound cooked haricot beans. 1 large onion. 1 teaspoon mixed herbs. 1 teaspoon salt. ½ ounce butter for dish. 1 tomato. 3 eggs. 1 ditto hard boiled.

Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.

Note.--This makes a pretty dish if cooked in little moulds.

Soufflés Moulded

3 ounces cooked Brussels sprouts. 2 ounces mashed potato. 1 ounce boiled rice. ½ teaspoon pepper. 2 eggs. 1 teaspoon salt. 1 ounce butter.

Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown.

Soufflé Garnie

½ pint white sauce. 2 tablespoons mashed potatoes. 2 ounces bread crumbs. 2 eggs. ½ ounce butter for dish. 1 teaspoon mixed herbs. 1 medium-sized onion. 1 teaspoon salt. ½ teaspoon pepper. 1 small carrot for garnish.

Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.

When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.

Cauliflower and Potato Soufflé

3 ounces mashed potatoes. 3 ounces of the white part of cauliflower. ½ ounce butter. 3 eggs. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter.

Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

Cauliflower Soufflé

3 eggs. 8 ounces cooked cauliflower. ½ ounce butter for pie dish. ½ teaspoon salt.

Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.

Bread Soufflé

As a Sweet or a Savoury.

2 eggs. 4 tablespoons bread crumbs. ½ ounce butter for dish. 3 teaspoons white sugar, or ½ teaspoon salt. 1 teaspoon mixed herbs.

Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. Pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. Turn out, and serve with white sauce sweetened or salted to taste.

Wednesday, May 25, 2011

Vermicelli and Cheese

2 ounces vermicelli. 3 ounces grated cheese. 1 pint milk. ½ teaspoon salt. 1 egg. ½ ounce butter.

Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.

Vegetable Marrow Stuffed

1 medium-sized vegetable marrow. 4 ounces semolina. 1 pint water. 2 eggs. 1 onion. 1 teaspoon sweet herbs. 1 teaspoon salt. 1 teaspoon pepper. 2 ounces butter.

After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.

Note.--A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.

Vegetable Marrow Stuffed

1 medium-sized vegetable marrow. 4 ounces semolina. 1 pint water. 2 eggs. 1 onion. 1 teaspoon sweet herbs. 1 teaspoon salt. 1 teaspoon pepper. 2 ounces butter.

After washing the marrow, cut off one end and scoop out all the seeds. Place in a saucepan the butter, semolina, onion chopped fine, sweet herbs, salt, pepper, and water; boil for fifteen minutes, then stand on one side to cool slightly; add the eggs beaten up, stuff the marrow with the mixture, and tie on the end. Grease a baking dish or tin with the remainder of the butter, and place in it the marrow. Bake for two hours, or until quite tender, basting frequently and turning it occasionally.

Note.--A suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt, then strain and thicken with half ounce each of flour and butter. A sprig of mint may be used for flavouring. After dishing up the marrow, turn the sauce into the tin to brown, and pour through a strainer over the marrow.

Vegetable Marrow Rings with Tomato Batter

1 medium-sized vegetable marrow. 8 ounces tomato pulp. 1 egg. 1 tablespoon flour. 2 ounces butter. 1 gill milk. A little pepper and salt.

Peel the vegetable marrow, cut it into even rings about three-quarters of an inch thick, and remove the seeds neatly (this is best done by the aid of a pastry cutter). Dissolve the butter in a baking tin, place the rings in, sprinkle a little salt on them, and bake in a hot oven for half an hour, then turn them over and bake another half hour. Meanwhile prepare the batter as follows:--take half a pound of cooked tomato pulp, as dry as possible, and chop it well; add pepper and salt if not already seasoned. Make a batter with the egg, flour and milk, add the tomato pulp, and stir all well together. When the rings of marrow have been cooking one hour, remove from the oven, fill up the centres with the batter, replace in the oven, and bake another half hour.

Vegetable Marrow with Potato Balls

1 vegetable marrow. 10 or 12 floury potatoes. 1 egg. 1½ ounces butter. Pepper and salt.

Peel the potatoes, boil until tender, strain, and dry them well. Mash with a large fork, add pepper and salt to taste, half an ounce of butter and the yolk of egg, beat the white to a stiff froth and add last. Form the potatoes into nice-shaped balls about the size of a small orange, and place them in a baking tin in which one ounce of butter has been dissolved, brush them over with a little of the butter, and brown in the oven. In the meantime, boil the vegetable marrow whole until tender (from half to three-quarters of an hour), when done, peel it, cut it into slices about one and a half inches thick, remove the seeds, lay the pieces in a dish, and place in the oven for a few minutes to dry off; then sprinkle a little pepper and salt over, and place a ball of potato in the centre of each piece of marrow. Pour tomato or other sauce over, and serve.

Turnips with Poached Eggs

1 bunch turnips. 2 quarts water. 1 tablespoon salt. 2 teaspoons chopped watercress. Some browned breadcrumbs. 4 eggs. 1½ ounces butter. 1 teaspoon white pepper.

Peel and quarter the turnips, and boil them in the salt and water until tender; strain and press the water well out, return them to the saucepan (which should be first rinsed and wiped), add butter, and beat them well with a strong fork over a gentle heat; add pepper, then turn into a flat pie dish, but do not quite fill it. Break four eggs on the top, sprinkle over them the watercress and a little salt, also the bread crumbs and half ounce butter broken in small pieces, and bake until the eggs are set, but not hard.

Note.--An ornamental pie dish should be used, as it must go to table.

Tomato and Egg on Toast

6 eggs. 8 ounces tomato pulp. 1 ounce butter. 1 shalot. ½ teaspoon flour. ¾ teaspoon salt. ¼ teaspoon pepper. Buttered toast.

Chop the tomato and shalot, then place them in a small stewpan with the butter, pepper and salt; simmer gently for about five minutes, stirring all the time with a wooden spoon; add the flour by degrees, and stir again until it thickens (about two minutes). Have ready six baked or poached eggs, and six rounds of hot buttered toast; spread the tomato mixture on the toast, cover with the eggs, and serve quickly.

Tomatoes in Batter

(Plain.)

4 fresh tomatoes. 2 eggs. 2 teaspoons flour. ½ pint milk. 1 ounce butter. 1 teaspoon salt. ½ teaspoon pepper.

Scald and peel the tomatoes, and cut them in half (as one would split open a tea cake), and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter, sprinkle over them the pepper and salt, and place a small knob of butter on each half, pour in the batter, and bake in a hot oven for half an hour.

Surprise Balls

6 ounces cooked greens of any kind. 12 ounces mashed potatoes. 1 egg. 10 or 12 forcemeat balls. Egg and bread crumbs.

Chop the greens thoroughly, and mix them with the mashed potatoes and egg; envelop each forcemeat ball with a thick layer of this mixture, roll in egg and bread crumbs, and fry in boiling oil until a nice brown.

Spinach with Peas and Tomatoes

2 pounds spinach. ½ pound shelled green peas. 1 onion. ½ pint tomato juice. A little pepper. 3 teaspoons salt. 1 ounce butter. ½ ounce flour. A little water.

Place the peas, the onion sliced, one teaspoonful of salt, and half a pint of water in a stewpan, and boil with the lid off until the peas are tender. Have ready the tomato juice thickened with half ounce each of flour and butter, add to the peas and stir well. In the meantime, cook the spinach (which must have been well washed and picked) in a little water and the remainder of the salt. When tender, strain through a colander, well press out the water, turn the spinach on to a chopping-board, chop very fine, then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes, adding pepper to taste. Turn the spinach on to a hot dish, pour over the peas, and serve with sippets of toast.

Spanish Onions Stuffed

6 large Spanish onions. 1 ounce cooked vermicelli. ½ ounce bread crumbs. ¼ ounce oiled butter. 1 egg. 1 teaspoon cream or milk. 1 teaspoon chopped parsley. 1 teaspoon salt. ¼ teaspoon grated lemon rind. ¼ teaspoon mixed herbs. ¼ teaspoon pepper. 1 ounce butter for baking.

Boil the onions in salted water for half an hour, then remove the skins and scoop out the centres, chop these very fine and add to the other ingredients, including the egg, and stir well. Fill the onions with this mixture, place them in a baking dish containing the ounce of butter, and bake three hours covered over. Baste them occasionally. Serve with the gravy.

Note.--Rice, semolina, etc., may be used in place of the vermicelli.

Savoury Semolina and Cheese

3 tablespoons semolina. ½ pint water. 2 eggs. 4 ounces grated cheese. 1 ounce butter. 1 small onion. ½ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs.

Boil the semolina in the water for twenty minutes, stirring very frequently, then place on one side to cool. Grate the cheese, mince the onion very fine, and add them, with the yolks of the eggs, pepper, salt, and herbs, to the semolina, and mix all well together. Beat the whites of the eggs to a stiff froth, add them the last thing, taking care that all is well mixed, and pour into a pie dish in which one ounce of butter has been dissolved. Bake in a moderate oven for about three quarters of an hour.

Savoury Semolina

2 ounces semolina. ½ pint water. 1 small onion. 2 eggs. ½ teaspoon of salt. ½ teaspoon sweet herbs. ¼ teaspoon pepper. 1 ounce butter.

Place the semolina, water, chopped onion, pepper, herbs, salt, and half the butter in a small saucepan, and simmer for twenty minutes, stirring frequently. Then stand the saucepan on one side for a few minutes to cool slightly. Beat the eggs, add them to the mixture, stir well together, and pour into a baking dish or tin which has been greased with the remainder of the butter. Bake half to three-quarters of an hour.

May be eaten hot or cold, or is very nice cut into small pieces and fried in butter.

Semolina Sausages

8 ounces mashed potatoes. 8 ounces sprouts or cabbage. 6 ounces cooked semolina. 2 ounces bread crumbs. 2 teaspoons mixed herbs. 1 egg. 1 teaspoon salt. ½ teaspoon pepper. Egg and bread crumbs.

Mix all thoroughly together, form into sausages, roll them in egg and bread crumbs, and fry in butter or boiling oil until a golden brown. Serve piled on a dish with parsley as a garnish.

Savoury Sausages

¼ Pound cooked cabbage. ¼ pound mashed potatoes. 1 hard-boiled egg. 2 slices of beetroot. 2 teaspoons mint sauce. 1 ounce fine bread crumbs. ½ teaspoon salt. ½ teaspoon pepper. 1 egg and bread crumbs.

Mince the cabbage, boiled egg and beetroot very fine, mix with them the potatoes, bread crumbs, mint sauce, salt and pepper; stir well together, adding a teaspoonful of the beaten egg. Shape into twelve sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil until a golden brown. Serve piled on a hot dish, and garnish with parsley. Peas, new potatoes, mint sauce and brown gravy should, when in season, be served with this dish.

Lentil and Tomato Sausages with Piquante Sauce

1 pound soaked lentils. 1 tin tomatoes. 1 onion. 1 egg. 1½ teaspoons salt. ½ teaspoon pepper. ¼ pound bread crumbs. 1 ounce each butter and flour.

Boil the lentils and onion sliced in the tomato juice (having previously strained away the pulp) for one and a half hours; add one teaspoonful of salt and a quarter of pepper; strain. When cool, take a quarter of a pound of the lentils, add the remainder of the seasoning and the tomato pulp, which must have been squeezed quite dry, chop all fine, add three ounces of bread crumbs and half a beaten egg. Shape into little sausages, roll in the remainder of the egg and bread crumbs, and fry in boiling oil. Thicken the liquor which was strained off with the butter and flour, and serve separately.

Note.--The remaining lentils can be used in a variety of ways.

Sausages with Curry Flavour

1 dozen button mushrooms. 2 hard-boiled eggs. 3 tablespoons bread crumbs. ½ teaspoon curry powder. ¼ teaspoon salt. A little pepper. 1 beaten egg.

Mince finely the eggs and mushrooms, add curry powder, salt, pepper, and one tablespoonful of the bread crumbs (which should be very fine); bind altogether with half the beaten egg and shape into little sausages, roll them in the remainder of the egg and bread crumbs, and fry in boiling oil until brown (about half a minute). Sufficient for two persons.

Brussels Sprouts Sausages

4 ounces cooked sprouts. 2 ounces mashed potatoes. 2 ounces bread crumbs. 1 ounce butter. 1 teaspoon sage. ½ teaspoon salt. ½ teaspoon pepper. 1 egg and bread crumbs.

Mix the vegetables, bread crumbs and flavouring well together, moisten with half the egg, form into sausages, roll in the other half of egg and bread crumbs, and fry in the one ounce of butter or boiling oil.

Sausages

½ pint soaked lentils. 1½ pints water. 4 teaspoons sage. 1 teaspoon mixed herbs. 1 teaspoon salt. 1 teaspoon pepper. ½ teaspoon grated lemon rind. A little grated nutmeg. ½ ounce butter. 1 egg. ½ pound bread crumbs. 3 onions. Egg and bread crumbs. Frying oil.

Boil the lentils in the water for one and a half hours, then add the onions sliced and salt, and boil for half an hour longer; stir in the butter, herbs, pepper and lemon rind, and leave the lid of the saucepan off for a little while so that the lentils may dry. Turn the mixture out on to a chopping board, chop it, add beaten egg and bread crumbs, form into nicely-shaped sausages, roll in the other egg and bread crumbs, and fry in boiling oil until a rich brown. Serve them standing up round mashed potatoes.

Note.--Mustard should be served with the above.

Sage and Onion Patties

Sage and onion stuffing. Mashed potato. Butter.

Well butter some small patty pans, nearly fill them with the stuffing, then pile up with very rich mashed potato. Bake until nicely brown, turn out and serve quickly.

These are very suitable for a supper dish. The addition of apple sauce and gravy will be found an improvement.

Savoury Rice Balls

½ pound cooked rice. ¼ pound mashed potatoes. 2 teaspoons parsley. 2 shalots. ¼ teaspoon salt. ½ teaspoon mixed herbs. A little pepper. ½ teaspoon grated lemon rind. Egg and bread crumbs.

Chop the parsley and shalots, and mix well with the other ingredients, shape into small balls, roll in the egg and bread crumbs, and fry in boiling oil until they become a golden brown colour, which will be in about half a minute.

Stuffed Potatoes

6 medium-sized potatoes. 3 tablespoons fine bread crumbs. 2 teaspoons sage. ½ teaspoon salt. ½ teaspoon pepper. 2 onions. 1 tablespoon cooked rice. 1 egg. 1 ounce butter.

Proceed as in previous recipe, substituting this stuffing. Take care to well brown the potatoes on both sides by turning them in the tin, and serve apple sauce as an accompaniment.

Stuffed Potatoes

8 good-sized potatoes. 20 button mushrooms. 2 hard-boiled eggs. 1 teaspoon salt. 1 teaspoon sweet herbs. 2 ounces butter. 1 tablespoon minced parsley. 1 tablespoon milk or cream. 2 tablespoons bread crumbs. ½ teaspoon pepper. 1 egg.

Wash the potatoes well and boil them gently in their skins for fifteen minutes, lift them carefully out and place on one side to cool. Mix together all the ingredients for the stuffing, cut the potatoes carefully in half, scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture. Remove the skins, and brush over the divided parts of the potatoes with egg, join again and bind with thread if necessary, place in a baking tin with the butter, which has been previously melted, and bake in a hot oven twenty or thirty minutes. Serve with white sauce.

Fried Potato with Eggs

A nice Breakfast Dish.

9 thick slices of cold potato. 3 hard-boiled eggs. 1 ounce butter for frying. 1 gill of good sauce. A little parsley.

Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the sauce, which should be rather thick. Serve quickly.

Note.--Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.

Potatoes and Eggs with Celery Sauce

3 eggs. 2 potatoes. 12 peppercorns. 1 ounce butter. 1 ounce flour. 1 pinch of mace. 1small head of celery. 1 small onion. ½ teaspoon salt. 1 pint water. 1 gill of milk.

Peel the potatoes, and let them simmer gently in a pint of water with the celery and onions sliced, the peppercorns, mace and salt, until the potatoes are quite tender, but not broken. Boil the eggs until hard. Slice the potatoes, taking care to obtain three nice even slices from each potato, lay these on a hot dish, shell the eggs, cut them in half, remove the ends so that they will stand, and place half an egg on each slice of potato; strain the sauce, add milk, thicken with butter and flour, and pour over the eggs. A little vinegar or ketchup may be poured over the slices of potato before placing the eggs, if liked, or chopped parsley may be added to the sauce.

Potato and Celery Balls

1 pound mashed potatoes. 1 middling-sized head of celery. 1 ounce butter or frying oil. ½ teaspoon salt. A little pepper.

Wash the celery well, cut into pieces and stew in just sufficient water to cover for half an hour, strain (the liquor may be used for flavouring soups or sauces), chop very fine, mix well with the potatoes, adding pepper and salt, roll into balls or cakes, and fry in butter or plunge into boiling oil until nicely brown. They should be rolled in egg and bread crumbs before frying in oil.

Casserole of Potatoes

1 pound mashed potatoes. 2 tablespoons soaked lentils. 1 ounce butter. ½ ounce flour. ½ pint water. 1 shalot, or small onion. 1 egg. 1 hard-boiled ditto. 1 strip of lemon peel. 1 small lump of sugar. 2 teaspoons tomato sauce. ½ teaspoon salt. Pepper to taste.

Boil the lentils, water, lemon-peel and half the butter gently for one hour. Remove the lemon-peel and add the sugar, salt and shalot chopped, and boil for fifteen minutes. Make a paste of the flour and the other half ounce of butter, place this in the stew and stir briskly while it boils for five minutes. Then add the tomato sauce and the hard-boiled egg cut into the shape of dice. Have ready the mashed potato prepared as follows:--place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick, ornament the outside with a fork, brush over with egg, and brown in the oven. Pour the stew into the hollow centre, and serve quickly.

Baked Potatoes with Sage and Onion

2 large potatoes. 6 onions. 2 teaspoons sage. 1 ounce bread crumbs. 2 ounces butter. ½ teaspoon each salt and pepper.

Peel the potatoes and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.

Apple sauce should be served with this dish and a rich gravy.

Green Peas and Carrots on Toast

10 or 12 button carrots. ½ pint fresh green peas. A little more than a gill of white stock. 1 ounce butter. 1 ounce flour. 6 rounds of toasted bread.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

Savoury Pancakes

2 eggs. 2 ounces flour. ½ pint milk. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ¼ teaspoon mixed sweet herbs. 1 shalot, or small onion. A shake of pepper. Butter for frying.

Place the flour, herbs, salt, lemon rind, pepper and shalot very finely minced together in a basin; in another basin have ready the eggs beaten and milk, pour this on to the flour, etc., stirring well with a wooden spoon, and continue stirring until thoroughly mixed and free from lumps. Take a perfectly clean small frying-pan (one should be kept for this purpose), dissolve in it a small piece of butter, enough to grease the pan, pour in just sufficient batter to cover the bottom, shake the pan over a somewhat fierce heat, running a knife round the edges to loosen them. When brown on the under side, toss or turn over the pancake and brown on the other side, fold and lay on a hot dish.

Note.--This quantity of batter should make six pancakes.

Mushrooms à la Française

½ pound mushrooms. 3 shalots. 1 gill tomato sauce. 1 gill of good brown stock. 1 teaspoon chopped parsley. 1 tablespoon vinegar. 1 small lump of sugar. Pepper and salt to taste. 2 potatoes. 2 Jerusalem artichokes. A few drops of lemon juice. 1 ounce butter.

Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce, stock, sugar, and one or two chopped mushrooms. Simmer for twenty minutes, add the parsley and lemon juice, and simmer again for five minutes without the lid. In the meantime, bake the mushrooms in the butter, and prepare the potatoes and artichokes as follows:--peel and cut them into straws about one inch long, and fry in boiling oil for about ten minutes, or until they turn a golden brown colour. Place the mushrooms on a very hot dish, pour the sauce over them, scatter the fried straws on the top, and serve very quickly.

Savoury Mixture

2 tablespoons of bread crumbs. 2 tablespoons of chopped parsley. 2 shalots. 1 egg. ½ teaspoon pepper. 1 teaspoon salt.

Chop the shalots and mix with the other ingredients, adding the egg last, and stir all well together.

Savoury Mixture

1 ounce bread crumbs. ½ ounce parsley. ½ teaspoon grated lemon rind. 1 small shalot. The yolk of one egg. ½ teaspoon salt. ½ teaspoon pepper. ½ teaspoon curry powder.

Chop the shalot and parsley until very fine, mix well with the other dry ingredients, and then stir in the yolk of egg.

Lentil Cakes

A Savoury.

¼ pound flour. 2 ounces butter. A pinch of salt. ¼ pound cooked lentils and vegetables mixed. Frying oil. ½ teaspoon baking powder.

Mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.

This is a very good way of using up lentils and vegetables which have been used for making gravy.

Haricot Mould (Hot)

2 tablespoons sago. 4 tablespoons cooked haricot beans. 1 pint stock. ½ ounce butter. Seasoning to taste.

Place the butter and stock in a stewpan, and if the stock be not already very highly flavoured, add seasonings, such as a slice of lemon, half a dozen peppercorns, a good teaspoon of curry powder, and a shalot, or if curry powder be not liked, half a teaspoonful of mixed herbs, or half a tablespoonful of Worcester sauce may be substituted. Boil altogether for fifteen minutes, then strain, return to the stewpan, add sago and beans and stir briskly until it becomes quite thick, turn into a greased mould, stand the mould in a tin or plate containing a little water, and bake for half an hour with a cover on. When set, allow it to cool slightly before turning out, then serve with a border of spinach or tasty greens, or it may be allowed to get quite cold, then cut in slices, and fried.

Haricot Beans Garnished

½ pint soaked haricot beans. 1 pint water. 1 flat teaspoon salt. ¼ teaspoon pepper. 1 ounce butter. ½ ounce flour. 1 carrot. 1 turnip. 1 onion. A sprig of parsley. A strip of lemon peel. A pinch of sweet herbs. A pinch of powdered mace. The juice of half a lemon.

Boil the beans as and leave them to dry off as directed, but in a warm place and with a cloth over them. Place the liquor which has been strained from them in a small stewpan, with the vegetables sliced very thin, the parsley, lemon peel, herbs, and pepper, and boil for half an hour. Strain and thicken with the flour and half an ounce of the butter. Toss the beans gently in the other half ounce of butter, to which has been added the mace and lemon juice. Pile the beans in the centre of a hot dish, pour round them the gravy, garnish with cut lemon, parsley, and sippets of toast, and serve.

Haricot Beans with Eggs

3 tablespoons cooked haricot beans. 3 tablespoons liquor from ditto. 1 tablespoon mashed potatoes. 3 or 4 eggs. Salt and pepper to taste. 2 teaspoons Worcester sauce. 1 teaspoon fine mixed herbs. 2 teaspoons browned bread crumbs.

Mix the beans, the liquor, potatoes and seasonings, except the herbs, well together, pour into a flat pie dish, break on the top as many eggs as are needed to cover the mixture, sprinkle over them the bread crumbs and herbs mixed, and bake until the eggs are set.

Monday, May 23, 2011

Savoury Haricots on Toast

1 pint water. ½ pint soaked haricot beans. 1 tablespoon cream or milk. 1 teaspoon lemon juice. ¼ teaspoon salt. A very little grated nutmeg. A very little pepper. A little cooked spinach. 4 eggs. 4 rounds hot buttered toast.

Stew the haricot beans gently for three hours, rub through a wire sieve with a wooden spoon, add cream, salt, lemon juice, pepper and nutmeg, have ready four poached or baked eggs, four small rounds of buttered toast, and a little cooked and seasoned spinach. Place a layer of the haricot cream on the toast (about a quarter of an inch thick), then a layer of spinach, stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white, and place one on the top of each round. This is a very pretty and tasty dish.

Haricots on Bread

½ pint soaked haricot beans. 1 pint water. 2 tablespoons mashed potato. 1 dozen Brussels sprouts. 3 onions. The yolks of 2 eggs. 1 gill of rich sauce. 1 teaspoon salt. 12 small rounds of bread without crust.

Slice the onions and boil them with the beans in the water for one and a quarter hours, then add the salt and boil again without the saucepan lid, until the beans are dry. When quite dry rub them through a wire sieve, place the pulp in a small stewpan, add the yolks of eggs and the sauce, and stir over a gentle heat until the eggs thicken, but not boil, or they will curdle; then stir in the potato. Butter the rounds of bread (which should be about two and a half inches in diameter) on both sides, lay in a baking tin, and spread the mixture very thickly on them. Bake in a moderate oven for about ten minutes. Then place a cooked sprout in the centre of each round, and replace in the oven for a few minutes to re-heat before serving.

Forcemeat

6 teaspoons chopped parsley. 3 teaspoons mixed sweet herbs. 3 teaspoons grated lemon rind. 2 teaspoons pepper. 1 teaspoon salt. ½ teaspoon powdered mace. 4 ounces bread crumbs. 2 eggs. 2 ounces butter.

Mix all the dry ingredients thoroughly, then add the butter (which has been previously warmed) and the beaten eggs, and stir all well together.

Savoury Eggs on Toast

4 eggs. 1 tablespoon very fine bread crumbs. 1 teaspoon minced parsley. A little butter. ¼ teaspoon salt. ¼ teaspoon pepper. ½ teaspoon mixed herbs. Buttered toast.

Have ready four well-greased saucers, break the eggs carefully, allowing the white of each egg to drop into a saucer, place the yolks together in a basin and beat them, then stir in the bread crumbs, parsley, herbs, salt and pepper. Well butter four egg cups, fill them with the mixture and stand them in a flat saucepan containing sufficient hot water to reach within a quarter of an inch of the brims, (care must be taken that it does not enter them), and keep the water just below simmering point for about half an hour, or until the mixture has just set. Prepare four rounds of hot buttered toast, place on these the whites, which should have been placed in the oven just long enough to set, turn out the contents of the egg cups on the top, and serve at once.

Chestnuts with Maitre d'Hotel Sauce

1 pound chestnuts. A pinch of salt. 3 teaspoons parsley. 1 teaspoon flour. 1½ ounces butter. ½ pint milk. Yolk of one egg.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

Saturday, May 21, 2011

Cheese Mixture

4 ounces grated cheddar. 3 ounces mashed potato. 2 eggs. ½ ounce butter. 2 teaspoons cream. ¼ teaspoon salt. A good shake of pepper.

Melt the butter in a small enamelled saucepan, add the cheese, beaten eggs, pepper and salt, and stir over a moderate heat until the cheese is thoroughly dissolved, but on no account allow to boil, stir in the potato, and it is then ready for use as follows:

1st. Well grease a flat tin, pour in the mixture, bake until quite set, and leave to get cold. Cut in squares or stamp out into fancy shapes, and fry in butter.

2nd. Make a nice paste, roll out very thin, spread the mixture over, roll up, and bake.

Friday, May 20, 2011

Asparagus and Egg on Toast

25 large heads of asparagus. 1 gill tomato sauce Nos. 178, 179. 4 eggs. 1 ounce of butter. Pepper and salt to taste. 6 rounds of toasted bread.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

Vermicelli and Cheese Fritters

Another way.

4 ounces vermicelli. 4 ounces grated cheese. 1 pint milk. ½ teaspoon salt. ¼ teaspoon pepper. Egg and bread crumbs.

Break up the vermicelli, and place it with three ounces of the cheese well mixed together in a pie-dish; add seasoning and milk, and bake for about half an hour, stirring once or twice at the beginning. When cold and firm, cut into squares or fancy shapes, roll in egg and bread crumbs (with which one ounce of cheese should be mixed), and fry in boiling oil until crisp and brown.

Wednesday, May 18, 2011

Vermicelli and Cheese Fritters

6 ounces cooked vermicelli. 1½ ounces bread crumbs. 2 ounces grated cheese. 1 egg. ½ teaspoon curry powder. ¼ teaspoon salt. ¼ teaspoon pepper. 1 ounce butter for frying.

Mix the ingredients thoroughly together, adding the yolk of egg; beat the white to a stiff froth, and stir in last thing. Place in a greased pie-dish, and bake in a moderate oven until set. Allow to cool, then cut into square pieces or stamp out into fancy shapes, and fry until brown. Serve hot or cold.

Tuesday, May 17, 2011

Semolina Fritters (Sweet)

1 pound cooked semolina. 3 teaspoons sugar. 4 eggs. 1 ounce butter. A little flavouring according to taste.

Mix thoroughly all the ingredients, except the butter, and pour into a tin, in which the ounce of butter has been dissolved, and bake until firm. When quite cold, remove from the tin on to a flat board, and stamp out or cut into squares, rounds, or fancy shapes, fry in butter or boiling oil, roll in powdered sugar, and serve piled up.

Monday, May 16, 2011

Savoury Queen Fritters

An excellent Breakfast Dish.

6 ounces bread crumbs. The yolks of three eggs. ¾ pint milk. 1 shalot. 2 ounces butter. ½ teaspoon grated lemon rind. 1 teaspoon mixed herbs. 1 flat teaspoon salt. A little pepper.

Place the bread crumbs, which must be fine, in a basin, and add the lemon-rind, herbs, salt, pepper, and chopped shalot, mix well together, then pour in the milk, which should be at boiling point, and stand it on one side for a few minutes, then stir in the yolks, and pour the mixture into a well-greased tin, cover with another tin, and bake in a moderate oven for about an hour, or until set. When cold, stamp out with a pastry cutter, or cut into little squares, and fry in the remainder of the butter. Serve quickly.

Note.--This dish may be prepared the previous day, and fried when required.

Sunday, May 15, 2011

Savoury Fritters

A Breakfast Dish.

3 ounces mashed potato. 2 ounces bread crumbs. 1 ounce vermicelli or semolina. 1 onion. ½ teaspoon mixed herbs. ½ teaspoon grated lemon rind. 1 teaspoon cream or little milk. 1 egg. 2 teaspoons minced parsley. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter. 1 ounce butter for frying.

Peel the onion and boil it half an hour in salted water. Chop it very fine and mix with the other ingredients. Beat the egg, white and yolk separately, add to the mixture, stir well altogether, form into little balls, sausages, or flat cakes, and fry until nicely browned. They may be rolled in egg and bread crumbs and fried in oil if preferred.

Potato Fritters

4 ounces mashed potato. 1 ounce bread crumbs. A little pepper and salt. 1 egg. 1 teaspoon minced parsley.

Mix all well together, roll into little balls or sausages, and fry either in butter or boiling oil.

Saturday, May 14, 2011

Mushroom Croquettes

3 ounces button mushrooms. 3 ounces cooked haricot beans. 1 cold potato. 1 tablespoon German sauce No. 164. 2 teaspoons chopped parsley. ½ teaspoon salt. ¼ teaspoon pepper. Egg and bread crumbs.

Mince the beans, which should be cold and quite dry, very finely, also the mushrooms, cut the potato into small dice, chop the parsley, then mix all well together with the seasonings, and moisten with the German sauce. When perfectly cold, roll into small balls, dip them in the egg and bread crumbs, and fry in boiling fat.

Note.--Tomato sauce should be served with this dish.

Friday, May 13, 2011

Kromskies

Any nice mixture. Kromsky batter. Frying oil.

Shape the mixture (to which may be added a few bread crumbs if not sufficiently firm) into little sausages, dip them into the batter, lift out with a spoon and drop into boiling oil. When they have turned a golden brown lift them out on to soft paper to drain.

The batter is made as follows:--

4 ounces flour. 1 gill of milk. 1 ounce butter. A pinch of salt. 1 egg.

Place the flour and salt in a basin, in another basin beat up the egg, add the milk, then pour on to the flour, stirring well all the time, and lastly add the butter, which should have been previously dissolved.

Wednesday, May 11, 2011

Haricot Bean Croquettes

½ pint soaked haricot beans. ¼ pint water. ¼ pint milk. 1 ounce butter. 4 ounces bread crumbs. 2 or 3 shalots. ¼ teaspoon salt. ¼ teaspoon white sugar. ¼ teaspoon white pepper. 1 egg.

Place the beans in a stewpan with the water and butter, and boil for two hours; then add milk, salt and pepper, and stew for half an hour longer. Mince the shalot and fry for one minute, but without browning. Strain the haricot beans and chop them very fine, add the shalot and yolk of egg and liquor that was strained off, and put the mixture aside for a little while. When cool, stir in two ounces of the bread crumbs, form into little balls, roll in the white of the egg and the remainder of the bread crumbs, and fry in boiling oil.

Tuesday, May 10, 2011

Golden Marbles

¼ pound haricot bean pulp. 2 ounces bread crumbs. ¼ pound mashed potatoes. 1 shalot. 1 egg. ½ teaspoon salt. Bread crumbs.

Rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained, add the bread crumbs, potato, salt and shalot, which must be very finely minced, stir in half a beaten egg, shape into little balls the size of marbles, roll them in the other half of egg and the bread crumbs, and fry in boiling fat until a golden brown.

Monday, May 9, 2011

Egg and Tomato Fritters

6 hard-boiled eggs. 6 teaspoons bread crumbs. 6 teaspoons minced parsley. 6 teaspoons minced tomato. ½ teaspoon salt. ½ teaspoon pepper. 1 egg.

Mince the eggs, parsley and tomato, and mix altogether with the pepper and salt, bread crumbs, and half a beaten egg; form into little cutlets, roll in the other half of the egg and bread crumbs, and fry in boiling oil.

Sunday, May 8, 2011

Brazil Rissoles

3 ounces Brazil nuts without shells. 3½ tablespoons cream. 1 whole egg. 3 yolks ditto. 1 teaspoon Tarragon vinegar. ½ teaspoon salt. ¼ teaspoon white pepper. 1 teaspoon minced parsley. Egg and bread crumbs.

After scraping off the brown skin pound the nuts to a paste in a mortar, add the other ingredients, and stir well altogether. Well butter six (or eight) little tin moulds, fill them with the mixture, stand the moulds in a baking tin which contains a little boiling water, and bake in a moderate oven for twelve or fifteen minutes. When cold, take them out of the moulds, brush over with egg and bread crumbs, and fry in boiling oil until a nice golden colour (about three minutes). Garnish with parsley.

Saturday, May 7, 2011

Savoury Almond Fritters

Yolk of hard-boiled egg. 3 Brazil nuts. 1 baked potato. 2 raw yolks of eggs. The whites of ditto. 1 shalot. 1 pinch of mixed sweet herbs. 1 teaspoon ground almonds. 1 tablespoon bread crumbs. ½ teaspoon salt. A little pepper. A little grated lemon rind. 1 teaspoon minced parsley. Egg and bread crumbs.

Remove the nuts from the shells and scrape off the brown skin, pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs. When quite smooth, add the shalot and parsley minced, the salt, pepper, lemon rind, baked potato, and bread crumbs. Mix all well together, then add the two raw yolks; stir well again, and, lastly, add the whites beaten to a stiff froth. Pour the mixture into a buttered soup-plate, turn another over the top, and bake in a moderate oven until it has quite set (about one hour). Let it cool, and then cut into squares or stamp out with a fancy cutter; roll each piece in egg and bread crumbs, and fry in boiling oil.

Friday, May 6, 2011

Stewed Vegetable Marrow

1 middling-sized vegetable marrow. 1 pint water. 1 ounce butter. ½ ounce flour. ½ teaspoon salt.

Peel and slice the marrow and remove the seeds; place these in a saucepan with the water and salt, and simmer for a quarter of an hour. Dissolve half an ounce of butter in a stewpan, put in the slices of marrow, and strain the liquor from the seeds over them; stew gently for half or one hour, according to the age of the marrow. When quite done, lift the pieces out carefully. Mix the other half ounce butter and flour into a paste, thicken the gravy with this, pour it over the marrow, and serve. A sprig of mint may be boiled with the seeds if liked.

Note.--This method of boiling vegetable marrows will be found greatly superior to that generally adopted, as in this case there is no waste nor loss of flavour.

Thursday, May 5, 2011

Vegetable Ragoût

2 carrots. 2 turnips. 2 onions. 2 potatoes. 2 tomatoes. 1 quart water. 1 teaspoon salt. 2½ ounces butter. 1 ounce flour.

Prepare the vegetables, cutting the onions and turnips in quarters, and slicing the potatoes and carrots, place them together with the water, salt and half an ounce of butter in a saucepan, and boil for one hour. Scald the tomatoes, remove the skins, quarter and add to the ragoût; simmer for a quarter of an hour longer, then carefully strain away the vegetables and place them in a deep dish; return the liquor to the saucepan, and thicken with the flour and butter made into a paste; stir until the sauce boils and is free from lumps, then pour over the vegetables, and serve hot. Sippets of toast may be added with advantage.

Note.--Should the sauce remain lumpy it should be poured over the vegetables through a strainer.

Wednesday, May 4, 2011

Rich Baked Vegetable Stew

2 large young carrots. 4 fresh tomatoes. 3 or 4 new potatoes. 1 shalot. A pinch of sweet herbs. 2 eggs. Pepper and salt. 2 ounces butter. 2 ounces bread crumbs.

Melt the butter in a stewpan and fry in it the carrots and potatoes, sliced very thin, for about ten minutes, or until they begin to brown. Scald the tomatoes by pouring boiling water over them, remove the skins, slice them, and place in the stewpan with a sprinkle each of salt, pepper, sweet herbs, and the shalot, very finely minced. Stew altogether gently for about half an hour (the juice from the tomatoes with the butter makes sufficient liquor), and when thoroughly cooked, pour into a shallow pie-dish. Break the eggs and separate yolks from whites, beat the former and stir in the bread crumbs, with which have been mixed a pinch of salt and pepper; then beat the whites to a stiff froth, mix in with the yolks, stir well altogether and place over the stew in the form of crust, and bake a quarter of an hour in a very brisk oven. Serve hot or cold.

Tuesday, May 3, 2011

Tennis Stew

½ pound mashed potato. ½ pound cold greens of any kind. 6 medium-sized carrots. ½ pint rich brown sauce. 1 egg. A few bread crumbs. Pepper and salt.

Mix well together the potatoes, greens (which must be finely chopped), egg, and seasoning to taste, adding as many bread crumbs as are needful to render the mixture firm enough to roll into balls. Fry the balls in a little butter, or they may be rolled in egg and bread crumbs and dropped into boiling oil. (The latter way is specially recommended when only half the above quantity of vegetables is being used, and consequently only half an egg is needed; the other half should then be reserved for this purpose.) Arrange a circle of balls on a hot dish, have ready the carrots boiled, slice them rather thickly and shape them into the form of tennis bats; place them in the centre, and pour the sauce over them. If curried sauce be used, rice may either be served separately, or a border of it placed round the balls.

Latest Post