,transcriber's ,note3 ,every effort has been made to replicate this text as faithfully as possible2 changes 7corrections of spelling and punctuation7 made to the original text are listed at the end of this file4 ,,new ,,vegetarian ,,dishes ,,by ,,mrs4 ,,bowdich ,,author ,,of ,,confidential ,,chats ,,with ,,mothers ,,with ,,preface ,,by ,,ernest ,,bell1 ,m4,a4 ,,treasurer ,,of ,,the ,,london ,,vegetarian ,,society ,,london ,,george ,,bell ,,sons1 ,,york ,,st41 ,,covent ,,garden ,,and ,,new ,,york #ahib ,,chiswick ,,press3--,c4 ,,whittingham ,,and ,,co41 ,,tooks ,,court1 ,,chancery ,,lane4 ,,preface4 ,there are already a good many vegetarian cookery books1 ranging in price from one penny to half-a-crown1 but yet1 when ,i am asked1 as not unfrequently happens1 to recommend such a book1 ,i know of only one which at all fulfils the requirements1 and even that one is1 ,i find1 rather severely criticised by ladies who know anything about the matter4 ,to have to live by some of them would almost make a vegetarian turn meat-eater4 ,most are compilations from other books with the meat dishes left out1 and a little porridge and a few beans and peas thrown in4 ,all of them1 ,i believe1 contain a lot of puddings and sweets1 which certainly are vegetarian1 but which can be found in any ordinary cookery book4 ,what is required is a book that will enable us to provide something to take the place of meat1 which1 while nourishing1 shall at the same time be palatable4 ,this the present book aims at doing4 ,of the #bba recipes given1 upwards of #bjj are absolutely original1 having been carefully thought out and tested by the author herself1 and not hitherto published anywhere4 ,many of them are as nourishing1 weight for weight1 as ordinary dishes made with meat1 those containing beans1 peas1 eggs1 and the various sorts of grain1 being the most nourishing4 ,if they are not all found to be palatable1 the fault must be in the individual cook1 who cannot have put in the important ingredient of feeling1 without which no work can be wholly good4 ,the thorough-going vegetarian1 to whom abstinence from meat is part of his ethical code and his religion1--who would as soon think of taking his neighbour's purse as helping himself to a slice of beef1--is by nature a man of frugal habits and simple tastes4 ,he prefers a plain diet1 and knows that the purest enjoyment is to be found in fruits of all kinds as nature supplies them4 ,he needs but little cookery1 and that of the simplest4 ,to him this book will be of little use1 except when he wishes to entertain his friends4 ,but there are others who1 while not feeling that any moral principle is immediately involved in the matter of diet1 yet would like to be relieved from the necessity of eating flesh1 possibly on aesthetic grounds1 or it may be from hygienic reasons1 or in some cases1 ,i hope1 because they would willingly diminish the sufferings involved in the transport and slaughter of animals1 inevitable as long as they are used for food4 ,to these it is hoped that this little book may act as an encouragement and help4 ,nor need our carnivorous friends be afraid of it4 ,a good deal of nonsense is talked 7by meat-eaters ,i mean1 of course7 about the properties of food1 and they would have us believe that they eat a beef-steak mainly because it contains #ba4e per cent4 of nitrogen4 ,but we know better4 ,they have eaten steaks for many years1 but it was only last week1 in working up for a debate1 that they found out about the nitrogen4 ,it is not the chemical ingredients which determine the diet1 but the flavour2 and it is quite remarkable1 when some tasty vegetarian dishes are on the table1 how soon the percentages of nitrogen are forgotten1 and how far a small piece of meat will go4 ,if this little book shall succeed in thus weaning away a few from a custom which is bad--bad for the suffering creatures that are butchered--bad for the class set apart to be the slaughterers--bad for the consumers physically1 in that it produces disease1 and morally1 in that it tends to feed the lower and more ferocious qualities of mind1 and also for ever prevents our treating the animal creation with that courtesy 7as ,sir ,arthur ,helps put it7 which is their due--then ,i know that it will not have wholly failed in carrying out the author's benevolent intention4 ,,ernest ,,bell4 ,,new ,,vegetarian ,,dishes4 ,,general ,,hints4 ,haricot ,beans4 ,among the pulses there is none more nourishing1 more generally liked1 nor more useful to the vegetarian cook than the haricot bean4 ,whether on account of its refined flavour1 its delicate colour1 its size1 or last1 but not least1 its cheapness1 ,i do not hesitate to place it first4 ,like the potato1 however1 its very simplicity lays it open to careless treatment1 and many who would be the first to appreciate its good qualities if it were placed before them well cooked and served1 now recoil from the idea of habitually feeding off what they know only under the guise of a stodgy1 insipid1 or watery mass4 ,a few hints1 therefore1 respecting the best manner of preparing this vegetable may be useful4 ,firstly1 the beans should invariably be washed and placed in a basin of cold water the night before they are required for use1 and should remain in soak about ten or twelve hours4 ,if left longer than this during hot weather they are apt to turn sour4 ,they should not be cooked in the same water that they have been soaked in4 ,soft water must be used to cook them4 ,if this be not obtainable1 ,maignen's ,ante-,calcaire will be found to render the water soft4 ,salt should not be added until they are at least half cooked1 as its tendency is to harden them4 ,this applies also to peas1 lentils1 etc4 ,they take about two hours to cook1 or three if required very soft4 ,they must not be allowed to boil very fast1 for1 like potatoes1 they are then liable to break before becoming tender4 ,about two pints of water1 one ounce of butter1 and one teaspoon of salt to half-pint of soaked beans1 may be taken as a fair average4 ,during soaking they swell to nearly double their original size1 and in boiling they double again4 ,never throw away the liquor in which they are boiled but reserve it as stock4 ,when they are to be plainly served as a vegetable1 it is best to remove the lid of the saucepan a few minutes before dishing up1 and so reduce the liquor to the desired strength4 ,when required for frying they should be strained as soon as tender1 and spread over a plate to dry4 ,they may then be fried in butter or oil4 ,always make a point of tasting them before sending to table1 for if not sufficiently salted they are very insipid4 ,all spices1 herbs1 etc41 boiled with the beans for flavouring purposes1 should be tied in a small piece of muslin1 which may at any moment be easily removed4 ,haricot bean pulp1 which will be found frequently mentioned in the following recipes1 is made by boiling the beans until tender and rather dry1 and then rubbing them through a wire sieve with a wooden spoon4 ,lentils4 ,next in usefulness to the haricot bean comes the ,german lentil4 ,this must not be confounded with the ,egyptian lentil1 which closely resembles the split pea2 for not only is the former double the price of the latter1 but ,i may add double its worth also1 at least from a culinary point of view4 ,in vegetarian cookery the lentil takes the place of the dark meats of the flesh-eaters' dietary1 such as beef and mutton1 the haricot bean supplying a substitute for the white1 such as veal1 chicken1 etc4 ,the liquor in which lentils have been boiled forms a rich foundation for dark sauces1 also a delicious and nourishing beverage1 in flavour resembling beef-tea1 can be obtained from them 7see ,recipe ,no4 #ab74 ,besides being darker in colour1 the flavour of lentils is much more pronounced than that of haricots4 ,throughout the following recipes the word lentil means ,german lentil1 without exception4 ,split ,peas1 etc4 ,most of the advice given above respecting haricots and lentils applies to the treatment of split peas1 dried green peas1 and ,egyptian lentils4 ,thickenings for ,soups and ,sauce4 ,pearl barley is invaluable for thickening soups1 sauces1 etc4 ,it should be strained away when the required consistency is obtained1 for if left in too long the flavour is apt to be found a little too strong for some tastes4 ,sago1 tapioca1 rice1 and semolina are all useful for thickening1 and it is generally advisable to strain the sauces in which they are used1 before sending to table4 ,if paste of flour and butter be used for thickening1 there will be no necessity to use a strainer1 unless the sauce becomes lumpy4 ,this can generally be remedied1 however1 by prolonged stirring over the fire4 ,the paste is made by placing equal quantities of flour and butter on a plate1 and working them together with a knife until the flour is thoroughly incorporated4 ,use about one ounce each of flour and butter to one pint of sauce1 or to two pints of soup4 ,for thickening dark sauces1 stews1 etc41 flour which has been baked in the oven until it has turned a very light brown will be found better than white flour4 ,if allowed to become too brown it will acquire a disagreeable flavour4 ,frying in ,oil4 ,a medium-sized iron saucepan and a wire basket to fit it easily should be kept for this purpose4 ,fill about a third of the saucepan with oil 7be quite sure that the quality is good71 put in the wire basket1 and place the saucepan over the fire or gas1 and after a few minutes watch it carefully to see when it begins to boil4 ,this will be notified by the oil becoming quite still1 and emitting a thin blue vapour4 ,directly this is observed1 drop the articles to be fried gently into the basket1 taking care not to overcrowd them1 or their shape will be quite spoiled4 ,when they have become a golden brown1 lift out the basket1 suspend it for one moment over the saucepan to allow the oil to run back1 then carefully turn the fritters on to some soft paper1 and serve piled on a hot dish1 not forgetting to use a fish paper4 ,when cold1 the oil should be strained through a fine strainer1 lined with a piece of muslin4 ,it is then ready for use again with a little more added4 ,should the oil become burnt1 it must of course be thrown away4 ,bread ,crumbs4 ,to procure fine bread crumbs1 rub stale bread through a wire sieve4 ,for this the hands should be scrupulously clean4 ,should the crumbs be required coarse1 rubbing the bread on a grater will answer the purpose4 ,,recipes4 ,,soups4 ,no4 #a4--;,artichoke ,soup4 #c pounds ,jerusalem artichokes after peeling4 #b pints water4 #a pint milk4 #b ounces butter4 #b teaspoons salt4 #b shalots4 #b teaspoons chopped celery4 #a tablespoon sago4 #a dozen peppercorns1 with a suspicion of mace and cinnamon tied in muslin4 ,peel the artichokes and throw them into cold water4 ,dissolve the butter in a large enamelled saucepan1 slice the artichokes and fry for five minutes in the butter1 then add the water1 shalots and celery chopped1 and the seasonings4 ,boil for three-quarters of an hour1 removing the scum as it rises4 ,add milk and sago1 and stir frequently for twenty minutes4 ,rub through a hair sieve into a tureen4 ,note4--,cream is often recommended for this soup1 but when sago and milk are used as above1 the result will be found extremely satisfactory1 and the expense considerably lessened4 ,no4 #b4--;,asparagus ,soup4 #fj heads of asparagus4 #a cabbage lettuce4 #b quarts of water4 #a ounce of butter4 #f medium-sized onions4 ,a sprig of mint4 #a tablespoon of sago4 #b teaspoons of salt4 #a_/b teaspoon of pepper4 #b or #c drops of spinach extract4 ,dissolve the butter in a large saucepan1 place in the lettuce finely shredded1 the salt1 pepper1 mint1 onions sliced1 water1 and the green portion of the asparagus1 but reserving thirty tops4 ,boil one hour4 ,stir in the sago and boil again1 stirring frequently for half an hour without the lid4 ,boil the thirty tops separately in a little salted water until tender4 ,strain the soup through a hair sieve 7rubbing the pulp through with a wooden spoon7 into a hot tureen1 add the tops and the colouring1 and serve4 ,note4--,if the soup be made some time before required1 do not cook the tops until it is being re-heated4 ,no4 #c4--;,brown ,soup4 #f cold boiled potatoes4 #b onions stuck with cloves4 #a tomato4 #b #a_/b pints stock4 #b ounces butter4 #a strip of lemon peel4 #c whole allspice4 #a dozen peppercorns4 #a teaspoon ,worcester sauce4 ,pepper and salt to taste4 #a dozen forcemeat balls1 ,no4 #gh ,slice the potatoes and fry them very carefully in the butter1 so as to thoroughly brown without burning them4 ,place them in a saucepan with the stock and simmer five minutes2 by this time the brown colour will have boiled off the potatoes into the soup4 ,strain away the potatoes1 return the soup to the saucepan1 add onions 7each stuck with three cloves71 lemon peel1 sauce1 spices1 pepper and salt1 and the tomato sliced and fried4 ,simmer one hour1 strain into a hot tureen1 place in the forcemeat balls1 which have been previously fried1 and serve quickly4 ,no4 #d4--;,carrot ,soup4 #a pint haricot beans4 #e pints water4 #b ounces butter4 #a ounce salt4 #f large carrots4 #b large onions4 #a small head of celery4 #a teaspoon peppercorns4 ,dissolve the butter in a large saucepan4 ,slice the vegetables1 and place them in the saucepan together with the water and peppercorns1 and simmer for one hour4 ,add salt1 and simmer for another hour and a half4 ,strain4 ,no4 #e4--;,celery ,soup4 #c large heads of celery4 #a large onion4 #a potato4 #c pints water4 #a dozen peppercorns4 #b ounces butter4 #c_/d ounce flour4 #a #a_/b teaspoons salt4 #a_/b pint milk4 #a pinch of mace4 ,dissolve one ounce of butter in a good-sized saucepan1 then add the vegetables sliced1 and all the other ingredients1 except flour1 milk1 and the other ounce of butter4 ,simmer for one and a half hours4 ,strain1 thicken with flour and butter4 ,add milk1 and serve very hot4 ,no4 #f4--;,chestnut ,soup4 #a pound chestnuts4 #a #a_/b pints water4 ,yolk of one egg1 or #a teaspoon cream4 #a onion4 #a small turnip4 #a ounce butter4 #a_/b teaspoon salt4 #f peppercorns1 and a very small pinch of mixed herbs4 ,boil the chestnuts for half an hour4 ,in the meantime dissolve the butter in a stewpan2 then fry in it the onion and turnip sliced1 add the water flavourings1 and chestnuts after removing the shells and skins4 ,boil one hour4 ,place the cream or yolk in a basin1 strain the soup on to it and stir1 then strain it back into the saucepan2 re-warm1 but do not allow to boil4 ,pour into the tureen and serve4 ,no4 #g4--;,french ,bean ,soup4 #c pints water4 #a pint soaked haricot beans4 #b potatoes4 #a ounce butter4 #a onion4 #a pound ,french beans4 #a teaspoon salt4 #a dozen peppercorns4 ,dissolve the butter in a saucepan and fry in it the potatoes and onion sliced for five minutes1 then add the haricot beans and water and boil for two hours4 ,add the salt1 rub through a wire sieve1 replace in the pan1 add the ,french beans cut fine1 and simmer until tender4 ,tinned beans do equally well1 and only require to be made thoroughly hot4 ,no4 #h4--;,green ,kale ,soup4 #b pounds green kale4 #a onion4 #a ,spanish ditto4 #b potatoes4 #a ounce butter4 #b teaspoons sago4 #a quart water4 #a teaspoon salt4 #a dozen peppercorns1 and a suspicion each of mace and sweet herbs4 ,dissolve the butter in a saucepan1 and place in it the onions and potatoes sliced2 then add water1 salt and flavourings1 and boil for one hour4 ,in the meantime prepare the kale by picking off all but the tender middle shoots1 trim the stalks and throw the kale into salt and water2 rinse well and see that it is all quite free from insects1 and boil separately in salted water for ten minutes4 ,when the soup has boiled an hour1 thicken with the sago and continue stirring ten minutes1 strain1 return to the saucepan4 ,strain also the kale1 place it on a chopping board and cut small2 add it to the soup1 boil up and serve4 ,note4--,any kind of greens may be treated in the above manner4 ,no4 #i4--;,haricot ,bean ,soup4 #a pint soaked haricot beans4 #a good-sized carrot4 #a good-sized turnip4 #b onions4 #a small head of celery4 #b ounces butter4 #a teaspoon salt4 #b quarts water4 ,dissolve the butter in a saucepan1 place in the onions sliced and fry five minutes2 then add the other vegetables sliced1 the beans1 and water4 ,boil one and a half hours1 add salt1 and simmer half an hour longer4 ,strain before serving4 ,no4 #aj4--,lentil ,soup4 #a pint lentils4 #b quarts water4 #a #a_/b ounces butter4 #a carrot4 #a onion4 #a turnip4 #a potato4 #a teaspoon salt4 #a tablespoon minced parsley4 ,slice the vegetables and fry in the butter for five minutes1 place them in a saucepan with the lentils and water and boil one and a half hours2 add salt and a little pepper if liked4 ,strain1 replace in the saucepan1 add the parsley1 boil for three minutes1 and serve4 ,note4--,the solid part which is strained away should on no account be wasted1 but will be found excellent for making lentil puddings1 pies1 stews1 etc4 ,no4 #aa4--,lentil ,broth4 #a_/b pint soaked lentils4 #a tablespoon pearl barley4 #a quart water4 #a ounce butter4 #a shalot sliced4 #a flat teaspoon salt4 #c peppercorns4 #c allspice1 and a small strip of lemon peel1 tied in muslin4 ,place altogether in a saucepan with the exception of the salt1 which should be added later1 and boil gently for two hours1 removing the scum as it rises4 ,strain and serve with sippets of freshly-made toast4 ,note4--,the above will be found a very excellent substitute for mutton broth1 being very nourishing1 and tasty2 when liked a turnip maybe added1 and will give additional flavour4 ,the lentils and barley1 which have been strained1 may be used in many ways4 ,no4 #ab4--,lentil ,tea4 7,a substitute for ,beef ,tea47 #a pint soaked lentils4 #a pint water4 #b ounces butter4 #a_/b teaspoon salt4 #b cloves4 #f peppercorns4 ,a very small piece of mace4 ,a little pepper if liked4 ,dissolve the butter in a saucepan1 place in all the ingredients except salt and pepper4 ,boil half an hour1 removing the scum as it rises4 ,add salt1 boil another half hour4 ,strain carefully and serve with toast or bread4 ,note4--,the lentils should be re-boiled1 and will make a very useful stock4 ,no4 #ac4--,mulligatawny ,soup4 #a #a_/b pints soaked haricot beans4 #c quarts water4 #b large carrots4 #b large turnips4 #a large onion4 #a leek4 #b ounces butter4 #b teaspoons salt4 #b dozen peppercorns4 #a_/b ounce curry powder4 #a_/b ounce flour4 ,place the beans1 water1 onion and leek in a large saucepan and place on the fire4 ,slice the carrots and turnips and fry in one ounce of butter until slightly brown4 ,add them to the beans and boil altogether for one hour1 then add salt and peppercorns4 ,boil for another hour1 strain1 return to the saucepan and thicken with the flour1 curry powder1 and one ounce of butter made into a paste4 ,stir until it has boiled for three minutes4 ,strain again if necessary before serving4 ,serve boiled rice in another dish4 ,no4 #ad4--,oatmeal ,soup4 #c carrots4 #c turnips4 #c onions4 #c tablespoons coarse oatmeal4 #a stick of celery4 #e pints water4 #b #a_/b ounces butter4 #b teaspoons salt4 #a dozen peppercorns4 #a tablespoon chopped parsley4 ,dissolve the butter in a large saucepan1 slice the vegetables and fry them for a few minutes in the butter1 but do not allow them to brown4 ,add water1 peppercorns and salt1 and boil two hours2 then add oatmeal 7which should have been previously soaked for a few hours71 and boil three-quarters of an hour longer4 ,strain1 return to the saucepan1 add the parsley1 simmer three minutes1 and ,serve4 ,no4 #ae4--,onion ,soup4 #f onions4 #b ,spanish ditto4 #d potatoes4 #a quart water4 #b teaspoons salt4 #b teaspoons sago4 #a #a_/b ounces butter4 #a dozen peppercorns1 and a suspicion of mace and mixed herbs in muslin4 ,dissolve the butter in a saucepan1 then place in the onions sliced1 and stand the pan over a gentle heat1 shaking frequently4 ,in the meantime peel and slice the potatoes and add them to the onions1 together with the water1 salt and flavourings4 ,boil for one and a half hours1 lift out the muslin bag1 stir in the sago1 and continue stirring for ten minutes1 then strain4 ,no4 #af4--,parsnip ,soup4 #c good-sized parsnips4 #b potatoes4 #a large onion4 #a #a_/b ounces butter4 #a quart water4 #a teaspoon salt4 #a dozen peppercorns4 #b teaspoons sago4 ,dissolve the butter in the saucepan1 then place in the vegetables sliced1 with the water1 salt and peppercorns1 and boil for one and a half hours2 add sago1 stir until it thickens1 then rub through a sieve into a tureen and serve hot4 ,no4 #ag4--,pea ,soup4 #a pint soaked peas4 #a ounce butter4 #b #a_/b pints water4 #a stick of celery4 #a #a_/b teaspoons salt4 #a large carrot4 #a large turnip4 #a large onion4 #a dozen peppercorns4 #a_/b teaspoon mixed herbs4 ,dissolve the butter in a saucepan1 place in it the peas and one pint of water1 and boil gently for half-an-hour4 ,in the meantime prepare and slice the vegetables and add them to the peas1 together with the seasonings1 boil for one and a half hours1 and pass through a sieve1 rubbing the vegetables through with a wooden spoon4 ,no4 #ah4--;,dried ,green ,pea ,soup4 #a #a_/b pints soaked green peas4 #a large onion4 #a large carrot4 #a large turnip4 #b quarts water4 #a ounce butter4 #a teaspoon salt4 #a dozen peppercorns4 ,dissolve the butter in a large saucepan1 place in the peas 7which must have been carefully picked over71 the vegetables sliced1 and the peppercorns4 ,boil gently three hours1 add salt1 and rub through a wire sieve with a wooden spoon4 ,serve with sippets of toast4 ,no4 #ai4--;,fresh ,green ,pea ,soup4 #b pints of shelled green peas4 #a ounce butter4 ,a handful of mint4 #a cabbage lettuce4 #c pints of water4 #a #a_/b teaspoons of salt4 #a onion4 #a lump of sugar4 ,dissolve the butter in a large saucepan and place in the peas1 the onion sliced1 the lettuce and mint thoroughly washed1 the water1 salt1 and sugar4 ,boil for one and a half hours1 strain through a wire sieve1 rubbing the peas through with a wooden spoon4 ,no4 #bj4--,potato ,soup4 7,very suitable for children47 #a #a_/b pounds potatoes4 #b onions4 #a tablespoon sago4 #b pints water4 #a_/b pint milk4 #a #a_/b ounces butter4 #a teaspoon salt4 #a_/b teaspoon pepper4 ,peel and slice the potatoes and onions1 and fry them for ten minutes in the butter1 but without browning them4 ,place them in a saucepan with the water1 salt and pepper 7the latter should be omitted if for young children71 and boil for an hour2 add sago and milk1 boil for about ten minutes1 stirring all the time1 then rub through a wire sieve with a wooden spoon1 and serve4 ,no4 #ba4--,rice ,soup4 7,very suitable for children47 #a_/d pint rice4 #c pints water4 #a pint milk4 #a #a_/b ounces butter4 #a large turnip4 #a large onion4 #a large potato4 #a teaspoon salt4 ,place the butter in a large saucepan1 and let it melt so as to grease the whole of the bottom of the pan2 wash the rice and place it with the vegetables sliced in the saucepan1 and boil for about three-quarters of an hour1 stirring frequently2 add milk and salt1 and simmer carefully for about a quarter of an hour1 taking care that it does not burn4 ,no4 #bb4--,sea ,kale ,soup4 #ad nice heads of kale4 #a potato4 #a onion4 #a #a_/b pints water4 #a_/b pint milk4 #a #a_/b ounces butter4 #a lump of sugar4 #a teaspoon salt4 #b teaspoons sago4 ,dissolve the butter in an enamelled saucepan1 then add the kale1 after thoroughly washing and cutting it into two-inch pieces2 place the saucepan over a gentle heat1 shaking it frequently4 ,peel and slice the potato and onion1 and place them1 together with the salt1 water and sugar1 with the kale4 ,boil one hour1 strain1 return to the saucepan1 add milk and sago1 replace over the fire and stir for ten minutes4 ,strain again into a tureen1 and serve with sippets of toast4 ,no4 #bc4--,semolina ,soup4 #c pints water4 #a carrot4 #a turnip4 #a onion4 #b potatoes4 #a tablespoon raw semolina4 #c_/d teaspoon salt4 ,a little pepper4 ,slice the vegetables and boil them in the water for about an hour1 rub through a wire sieve1 replace in the saucepan1 add seasoning and shake in the semolina gradually4 ,boil for ten minutes1 stirring all the time4 ,no4 #bd4--;,brown ,stock4 #a pint soaked lentils4 #c pints water4 #a carrot4 #a turnip4 #a ounce butter4 #a teaspoon of salt4 #a onion4 #f peppercorns4 ,dissolve the butter in a large saucepan1 place in the lentils1 water1 and vegetables sliced4 ,boil one hour1 add salt1 re-boil until quite done4 ,strain4 ,no4 #be4--,white ,stock4 #a pint soaked haricot beans4 #c pints water4 #a large carrot4 #a large onion4 #a large turnip4 ,a little celery4 #a ounce butter4 #a teaspoon salt4 ,a very small quantity each of mixed herbs1 mace and peppercorns4 ,dissolve the butter in a saucepan1 add the beans1 vegetables sliced1 the seasonings1 and water2 boil all together for two and a half hours4 ,strain4 ,no4 #bf4--,tomato ,soup4 #b #a_/b pounds tomatoes4 #a large carrot4 #a large turnip4 #a large onion4 #a #a_/b pints water4 #c ounces butter4 #a tablespoon sago4 #b teaspoons salt4 #a dozen peppercorns4 ,slice the carrot1 turnip and onion1 and place them with two ounces of butter in a good-sized saucepan and fry for a few minutes2 add water1 peppercorns1 and one teaspoon of salt1 and boil gently4 ,cook the tomatoes in another stewpan1 according to ,recipe ,no4 #aee1 adding to them the other teaspoon of salt and one ounce of butter4 ,when quite tender1 pour them into the saucepan containing the vegetables and simmer altogether for about an hour1 or until the vegetables are thoroughly tender4 ,strain1 return to the saucepan1 and when boiling stir in the sago2 simmer gently for half an hour1 and the soup may1 if liked1 be again strained before serving4 ,no4 #bg4--,turnip ,soup4 #aj turnips4 #b onions4 #b potatoes4 #a small stick of celery4 #a pint milk4 #c pints water4 #b ounces butter4 #b teaspoons salt4 #a teaspoon peppercorns4 ,dissolve the butter in a large saucepan1 place in the vegetables sliced1 salt1 peppercorns1 and water1 and boil gently for two hours4 ,strain1 return to the saucepan1 which must be perfectly clean1 add milk1 simmer a few minutes and serve4 ,note4--,a tablespoon of cream placed in the tureen1 and stirred into the soup as it is poured in1 is a great improvement1 or it may be thickened with one tablespoon sago4 ,no4 #bh4--,vegetable ,soup4 #a potato4 #b onions4 #b carrots4 #b turnips4 #b sticks of celery4 #c pints water4 #c or #d thick slices of beetroot4 #a dozen small sprigs of watercress4 #a dozen small sprigs of parsley4 #a #a_/b teaspoons salt4 #b tablespoons pearl barley4 #a ounce butter4 ,dissolve the butter in a saucepan1 place in the onions sliced1 and fry five minutes2 then add all the other ingredients and boil for one and a half hours4 ,strain before serving4 ,if liked1 a carrot and turnip1 neatly cut into little strips1 may be boiled separately1 strained1 and added to the soup before serving4 ,no4 #bi4--,vegetable ,marrow ,soup4 #a large vegetable marrow4 #a quart water4 #b ounces butter4 #a gill of milk4 #a onion4 #a teaspoon salt4 #b tablespoons semolina4 ,peel the vegetable marrow1 and cut it into rather thin slices1 cut the onion in quarters1 and put all into a good-sized saucepan in which the butter has been dissolved2 add the salt and water1 and simmer for one hour4 ,strain through a sieve1 rubbing as much of the pulp through as possible2 return the soup to the saucepan1 shake in the semolina1 stir for ten minutes after it boils1 and add the milk just before serving4 ,no4 #cj4--,vermicelli ,soup4 #f carrots4 #f turnips4 #a head of celery4 #f onions4 #a handful of parsley4 #a_/b pint tomato juice4 #c quarts of water4 #c teaspoons of peppercorns4 #b ounces butter4 #a ounce of salt4 #c ounces vermicelli4 ,white of #a egg4 ,clean and slice the vegetables1 dissolve the butter in a large saucepan1 place in it the vegetables1 including the parsley1 add water and salt and peppercorns1 and boil for one and a half hours1 removing the scum as it rises4 ,strain2 return the soup to the saucepan1 which should first be rinsed1 allow it to simmer1 pour in the white of egg1 re-strain through a very fine sieve 7or a piece of muslin placed in an ordinary sieve will answer the purpose74 ,return again to the saucepan1 which must be thoroughly clean1 add the vermicelli1 and simmer for half an hour4 ,add the tomato juice just before serving4 ,,stews4 ,no4 #ca4--;,brighton ,stew4 #a_/b pound cooked haricot beans4 #a_/b pint fresh green peas4 #a small cauliflower4 #f small onions4 #a pint haricot bean stock4 #a ounce butter4 #a_/b ounce flour4 ,the juice of half a lemon4 ,salt and pepper to taste4 ,dissolve the butter in a stewpan1 peel and halve the onions and fry them for about ten minutes1 but do not allow to brown1 stir in the flour1 add the peas and stock1 and simmer until the vegetables are tender1 stirring frequently1 then add the beans1 lemon juice1 and seasonings4 ,boil the cauliflower separately1 break up the white part into neat pieces1 add them to the stew1 and simmer altogether for a few minutes4 ,pour into an entree dish and serve very hot4 ,note4--,good tinned peas will answer the purpose when fresh ones are not obtainable4 ,no4 #cb4--;,carrot ,stew4 #c carrots4 #a large onion4 #a ounce butter4 #a #a_/b pints water4 #f ounces cooked rice4 #a teaspoon salt4 ,slice the carrots and onion1 and fry them in the butter for ten minutes1 but do not let them brown2 add salt and water1 and boil for one and a half hours2 then stir in the rice1 simmer for another half hour1 stirring frequently1 and serve4 ,no4 #cc4--,stewed ,cucumber4 #a cucumber4 #a shalot4 #a_/b ounce butter4 #a_/d pint water4 ,a little pepper and salt4 ,peel and slice the cucumber1 place it in an enamelled stewpan with the shalot finely minced1 the butter1 pepper1 salt and water4 ,simmer very gently for about half an hour1 or until quite tender4 ,note4--,may be served plain1 or with tomato sauce ,no4 #aha4 ,no4 #cd4--,stewed ,cucumber and ,beetroot4 #a small cucumber4 #ab slices of beetroot4 #a shalot4 #a ounce butter4 #a_/d pint water4 ,a little pepper and salt4 ,slice the cucumber and beetroot1 and fry them separately in half an ounce of butter for about five minutes4 ,place them together in a stewpan with the shalot finely minced1 the pepper1 salt and water1 and stew gently for half an hour4 ,no4 #ce4--,stewed ,cucumber with ,sauce ,piquante4 #b cucumbers4 #b ounces butter4 ,pepper to taste4 #a gill of water4 #a_/b teaspoon salt4 #a_/b pint sauce piquante4 ,peel and slice the cucumbers1 place them in a stewpan with the other ingredients1 and simmer for1 half or three-quarters of an hour1 leaving the lid off the last few minutes in order that none of the liquor may remain4 ,serve with piquante sauce ,no4 #aga poured over1 and sippets of toast4 ,no4 #cf4--;,braized ,cucumber with ,tomato ,sauce4 #a cucumber4 #a shalot4 #a_/b pound tomatoes4 #a gill of water4 #b ounces butter4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 #c teaspoons semolina4 ,dissolve the butter in a small stewpan1 peel and slice the cucumber in slices about a quarter of an inch thick1 remove the seeds with a pointed knife1 dry the slices in a clean cloth and braize them in the butter until tender 7about a quarter of an hour71 adding a little salt and pepper4 ,when done 7they must on no account be allowed to break71 remove them carefully with a fork one by one on to a suitable sized dish1 and place on one side4 ,to make the sauce1 cut up the tomatoes and shalot1 and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber1 adding water and salt if needed2 simmer for half an hour1 strain1 and thicken with semolina1 or flour if preferred4 ,re-warm the cucumber by placing it in the oven1 pour the sauce over1 and serve4 ,no4 #cg4--,stewed ,mushrooms4 ,for ,mushroom ,patties1 etc4 #f ounces mushrooms4 #c_/d pint of milk4 ,pepper and salt to taste4 #a ounce butter4 #a_/b ounce flour4 ,place the butter and flour in a small stewpan1 and stir over a gentle heat until thoroughly mixed1 add the milk and seasonings1 and stir until it boils4 ,then place in the mushrooms1 which have been cleaned and prepared1 and boil gently until perfectly tender1 stirring all the time4 ,they are then ready for use4 ,no4 #ch4--,potato ,stew4 #f or #h small potatoes4 #a gill water4 #a_/b pint milk4 #a small shalot4 #a ounce butter4 #a_/b ounce flour4 #a_/b teaspoon salt4 #a_/b dozen peppercorns4 #a strip of lemon peel4 ,dissolve half an ounce of butter in a stewpan1 place in the potatoes peeled1 the shalot finely sliced1 milk1 water and seasonings 7the peppercorns and lemon peel tied in muslin71 and stew until tender4 ,when done1 lift the potatoes carefully out and place in a hot vegetable dish1 remove the seasoning1 thicken the liquor with the half ounce each of flour and butter1 stirring until it boils2 then pour over the potatoes1 and serve4 ,no4 #ci4--;,baked ,potato ,stew4 ,potatoes according to size4 #a #a_/b pint good stock or sauce4 ,peel sufficient potatoes to cover the bottom of a large and deep pie-dish 7a cook's comfort is the best shape for this purpose71 pour over them the sauce or stock1 which must be highly seasoned and flavoured with herbs and spices4 ,bake in a moderate oven for one or one and a half hours1 according to the size of the potatoes4 ,note4--,light dumplings and boiled cabbage should accompany this dish4 ,no4 #dj4--,stewed ,green ,peas4 #a pint shelled peas4 #a lettuce4 #a gill of water4 #a onion sliced4 ,a sprig of mint4 #a_/b ounce of butter4 ,salt to taste4 ,wash the lettuce and cut it up rather fine1 place it with the other ingredients in a stewpan1 and simmer without the lid about half an hour1 or until the peas are quite tender4 ,no4 #da4--;,green ,pea and ,lettuce ,stew4 #a #a_/b pints shelled peas4 #b cabbage lettuces sliced4 #a small onion sliced4 #a tablespoon water4 #a ounce butter4 ,the yolks of #b eggs4 #a tablespoon cream4 #a_/d teaspoon salt4 #a_/b teaspoon white sugar4 ,stew the peas1 lettuces and onion very gently with the butter and water for half an hour 7three-quarters of an hour if the peas are not very young74 ,add the sugar and salt1 then stir in the yolks of eggs and cream2 continue stirring for a minute until it all thickens 7but on no account allow it to boil1 or the eggs will curdle71 and serve with sippets of toasted bread4 ,no4 #db4--;,green ,pea and ,potato ,stew4 #a pint shelled green peas4 #f new potatoes4 #b onions4 ,a sprig of mint4 #a #a_/b pints water4 #a_/b teaspoon salt4 #a_/b ounce butter rolled in flour4 ,slice the potatoes and onions1 and place them in a stewpan with the peas1 mint and water4 ,simmer gently for one hour1 remove the mint1 add salt and butter1 and stir for a few minutes over the fire4 ,no4 #dc4--;,haricot ,bean ,stew4 #a pint soaked haricot beans4 #d potatoes4 #b large onions4 #a_/b ounce butter #a quart water4 #a teaspoon salt4 ,prepare and slice the vegetables1 place them with the butter1 beans1 and water1 in a stewpan1 and simmer gently for two hours and a half2 add salt4 ,no4 #dd4--;,haricot ,bean ,stew4 #a pint soaked haricot beans4 #a quart water4 #a teaspoon salt4 #a_/b ounce butter4 #a good-sized onion4 #a tablespoon semolina4 #a_/b pint stewed tomatoes4 ,dissolve the butter in a stewpan1 place in the beans1 the onion cut up1 and the water1 and boil for two hours2 add salt4 ,simmer for half an hour longer1 then shake in the semolina1 and continue stirring for about ten minutes4 ,cooked semolina will do equally well1 and need only be added five minutes before serving 7about a quarter of a pound will be required74 ,lastly1 add tomatoes1 which should have been previously stewed 7see ,no4 #aee71 and serve4 ,no4 #de4--;,haricot ,bean ,stew4 #a_/b pint soaked haricot beans4 #b carrots4 #b turnips4 #b onions4 #a_/b ounce butter4 #a pint water4 #a_/b pint #a_/b teaspoon salt4 #a dozen peppercorns tied in muslin4 #a tablespoon soaked or crushed tapioca4 ,boil the beans in the water with the butter1 vegetables sliced1 and the peppercorns1 for two hours2 remove the peppercorns1 add salt and tapioca1 and stir until it thickens4 ,no4 #df4--;,haricot ,bean ,ragout4 #a pint soaked haricots4 #a quart water4 #b carrots4 #b turnips4 #b onions4 #a teaspoon salt4 #b ounces butter4 #a tablespoon flour4 ,boil the haricot beans until tender1 adding salt a short time previously4 ,strain and spread the beans on a dish that they may dry4 ,slice the carrots and turnips very fine1 and boil for half an hour in the liquor2 strain also4 ,slice the onions1 and fry ten minutes in the butter1 but do not allow them to brown2 add haricots and flour1 and simmer altogether another five minutes1 stirring all the time4 ,chop the vegetables very fine1 add to the beans and onions1 pour in the liquor1 stir until it boils and thickens1 and serve4 ,no4 #dg4--;,haricot ,bean and ,green ,pea ,stew4 #a_/b pint soaked haricot beans4 #a_/b pint shelled green peas4 #a #a_/b pints of water4 #a onion4 #a ounce butter4 #a_/b ounce flour4 #a #a_/b teaspoons of salt4 ,a sprig of mint4 ,boil the haricot beans in the usual way with one pint of the water1 one teaspoon of salt1 and the onion sliced4 ,when cooked1 thicken with a paste of the flour and butter4 ,boil the green peas with the remainder of the water1 salt1 and mint4 ,when tender1 mix with the haricot beans1 and serve with sippets of toast4 ,no4 #dh4--;,irish ,stew4 #a_/b pint soaked lentils4 #f potatoes4 #b large onions4 #a_/b ounce butter4 #a pint water4 #a teaspoon salt4 #a_/d teaspoon pepper4 ,place the lentils and butter with the vegetables1 which must be sliced1 in a saucepan with the water1 and stew gently for one hour4 ,add seasonings a quarter of an hour before serving4 ,no4 #di4--,lentil ,stew with ,forcemeat ,cutlets4 #a quart soaked lentils4 #a carrot4 #a turnip4 #a onion4 #a teaspoon ,worcester sauce4 #b teaspoons salt4 #a ounce butter4 ,forcemeat4 ,simmer the lentils gently in three pints of water for one and a half hours4 ,strain4 ,put a quarter of a pound of the lentils on one side to cool4 ,rub the rest through the wire sieve with a wooden spoon until nothing but the skins remain4 ,in the meantime1 boil the vegetables with sufficient water to cover1 until quite tender4 ,when thoroughly cooked pour into the lentil puree1 add the sauce and salt1 and re-warm4 ,prepare forcemeat ,no4 #gg1 adding the quarter of a pound of lentils chopped fine2 shape into little cutlets 7about twelve71 brown in a frying-pan with the butter1 place on a hot dish1 pour the gravy over1 and serve at once4 ,no4 #ej4--,rice ,stew4 #a_/b pound cooked rice4 #a pint water4 #a carrot4 #a turnip4 #a_/b ounce each flour and butter4 #a potato4 #a onion4 #a_/b teaspoon salt4 ,a little curry powder or ,worcester sauce1 if liked4 ,slice the vegetables1 place them in a saucepan with the salt and water1 and boil for one hour1 or until tender4 ,when done1 stand the saucepan on one side for a few minutes to get thoroughly off the boil4 ,mix the flour and butter well together1 add them to the stew2 re-boil and stir until it thickens2 add rice1 and boil for one or two minutes4 ,if curry powder is liked1 it should be mixed with the flour and butter1 but the ,worcester sauce may be added at the last moment4 ,no4 #ea4--,spanish ,onion ,stew4 #c ,spanish onions4 #a carrot4 #a turnip4 #a #a_/b pints water4 #a ounce butter4 #a teaspoon salt4 #a_/b dozen peppercorns tied in muslin4 ,a few sticks of celery4 ,slice the carrot and turnip and fry a few minutes in the butter1 place them in a saucepan together with the onions cut in quarters1 the water1 salt1 celery and peppercorns4 ,boil gently until quite tender1 remove the peppercorns1 reduce the gravy1 and serve with sippets of toast4 ,no4 #eb4--,tennis ,stew4 #a_/b pound mashed potato4 #a_/b pound cold greens of any kind4 #f medium-sized carrots4 #a_/b pint rich brown sauce4 #a egg4 ,a few bread crumbs4 ,pepper and salt4 ,mix well together the potatoes1 greens 7which must be finely chopped71 egg1 and seasoning to taste1 adding as many bread crumbs as are needful to render the mixture firm enough to roll into balls4 ,fry the balls in a little butter1 or they may be rolled in egg and bread crumbs and dropped into boiling oil4 7,the latter way is specially recommended when only half the above quantity of vegetables is being used1 and consequently only half an egg is needed2 the other half should then be reserved for this purpose47 ,arrange a circle of balls on a hot dish1 have ready the carrots boiled1 slice them rather thickly and shape them into the form of tennis bats2 place them in the centre1 and pour the sauce over them4 ,if curried sauce be used1 rice may either be served separately1 or a border of it placed round the balls4 ,no4 #ec4--,tomato ,ragout4 #i tomatoes4 #a large onion4 #a large turnip4 #a large carrot4 #a small stick of celery4 #a #a_/b pints water4 #a teaspoon salt4 #a_/b teaspoon pepper4 #b ounces butter4 #a ounce brown flour4 ,slice the onion1 turnip and carrot1 and cut the two latter into very neat or ornamental pieces1 cut the celery very small1 place altogether in a stewpan with the water and salt1 and simmer gently for two and a half hours4 ,stew the tomatoes according to ,no4 #aee in a separate stewpan1 using one ounce of butter4 ,when the vegetables are quite tender1 the tomato juice1 which has been previously strained1 should be added to them1 and the whole thickened with the flour and remaining ounce of butter thoroughly mixed to a paste4 ,the stew must be allowed to boil gently for a few minutes after it has been thickened1 to cook the flour4 ,note4--,a small teaspoonful of ,worcester sauce may be used instead of the pepper4 ,no4 #ed4--,rich ,baked ,vegetable ,stew4 #b large young carrots4 #d fresh tomatoes4 #c or #d new potatoes4 #a shalot4 ,a pinch of sweet herbs4 #b eggs4 ,pepper and salt4 #b ounces butter4 #b ounces bread crumbs4 ,melt the butter in a stewpan and fry in it the carrots and potatoes1 sliced very thin1 for about ten minutes1 or until they begin to brown4 ,scald the tomatoes by pouring boiling water over them1 remove the skins1 slice them1 and place in the stewpan with a sprinkle each of salt1 pepper1 sweet herbs1 and the shalot1 very finely minced4 ,stew altogether gently for about half an hour 7the juice from the tomatoes with the butter makes sufficient liquor71 and when thoroughly cooked1 pour into a shallow pie-dish4 ,break the eggs and separate yolks from whites1 beat the former and stir in the bread crumbs1 with which have been mixed a pinch of salt and pepper2 then beat the whites to a stiff froth1 mix in with the yolks1 stir well altogether and place over the stew in the form of crust1 and bake a quarter of an hour in a very brisk oven4 ,serve hot or cold4 ,no4 #ee4--,vegetable ,ragout4 #b carrots4 #b turnips4 #b onions4 #b potatoes4 #b tomatoes4 #a quart water4 #a teaspoon salt4 #b #a_/b ounces butter4 #a ounce flour4 ,prepare the vegetables1 cutting the onions and turnips in quarters1 and slicing the potatoes and carrots1 place them together with the water1 salt and half an ounce of butter in a saucepan1 and boil for one hour4 ,scald the tomatoes1 remove the skins1 quarter and add to the ragout2 simmer for a quarter of an hour longer1 then carefully strain away the vegetables and place them in a deep dish2 return the liquor to the saucepan1 and thicken with the flour and butter made into a paste2 stir until the sauce boils and is free from lumps1 then pour over the vegetables1 and serve hot4 ,sippets of toast may be added with advantage4 ,note4--,should the sauce remain lumpy it should be poured over the vegetables through a strainer4 ,no4 #ef4--,stewed ,vegetable ,marrow4 #a middling-sized vegetable marrow4 #a pint water4 #a ounce butter4 #a_/b ounce flour4 #a_/b teaspoon salt4 ,peel and slice the marrow and remove the seeds2 place these in a saucepan with the water and salt1 and simmer for a quarter of an hour4 ,dissolve half an ounce of butter in a stewpan1 put in the slices of marrow1 and strain the liquor from the seeds over them2 stew gently for half or one hour1 according to the age of the marrow4 ,when quite done1 lift the pieces out carefully4 ,mix the other half ounce butter and flour into a paste1 thicken the gravy with this1 pour it over the marrow1 and serve4 ,a sprig of mint may be boiled with the seeds if liked4 ,note4--,this method of boiling vegetable marrows will be found greatly superior to that generally adopted1 as in this case there is no waste nor loss of flavour4 ,,fritters1 ,,etc4 ,no4 #eg4--,savoury ,almond ,fritters4 ,yolk of hard-boiled egg4 #c ,brazil nuts4 #a baked potato4 #b raw yolks of eggs4 ,the whites of ditto4 #a shalot4 #a pinch of mixed sweet herbs4 #a teaspoon ground almonds4 #a tablespoon bread crumbs4 #a_/b teaspoon salt4 ,a little pepper4 ,a little grated lemon rind4 #a teaspoon minced parsley4 ,egg and bread crumbs4 ,remove the nuts from the shells and scrape off the brown skin1 pound them to a paste in a mortar with the hard-boiled yolk and sweet herbs4 ,when quite smooth1 add the shalot and parsley minced1 the salt1 pepper1 lemon rind1 baked potato1 and bread crumbs4 ,mix all well together1 then add the two raw yolks2 stir well again1 and1 lastly1 add the whites beaten to a stiff froth4 ,pour the mixture into a buttered soup-plate1 turn another over the top1 and bake in a moderate oven until it has quite set 7about one hour74 ,let it cool1 and then cut into squares or stamp out with a fancy cutter2 roll each piece in egg and bread crumbs1 and fry in boiling oil4 ,no4 #eh4--,savoury ,batter ,fritters4 ,proceed according to ,no4 #gc1 when done turn out and allow to get cold1 then cut in neat little squares or stamp out with pastry cutters4 ,fry in a little butter or roll in egg and bread crumbs1 and fry in boiling oil4 ,no4 #ei4--;,brazil ,rissoles4 #c ounces ,brazil nuts without shells4 #c #a_/b tablespoons cream4 #a whole egg4 #c yolks ditto4 #a teaspoon ,tarragon vinegar4 #a_/b teaspoon salt4 #a_/d teaspoon white pepper4 #a teaspoon minced parsley4 ,egg and bread crumbs4 ,after scraping off the brown skin pound the nuts to a paste in a mortar1 add the other ingredients1 and stir well altogether4 ,well butter six 7or eight7 little tin moulds1 fill them with the mixture1 stand the moulds in a baking tin which contains a little boiling water1 and bake in a moderate oven for twelve or fifteen minutes4 ,when cold1 take them out of the moulds1 brush over with egg and bread crumbs1 and fry in boiling oil until a nice golden colour 7about three minutes74 ,garnish with parsley4 ,no4 #fj4--;,egg and ,tomato ,fritters4 #f hard-boiled eggs4 #f teaspoons bread crumbs4 #f teaspoons minced parsley4 #f teaspoons minced tomato4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a egg4 ,mince the eggs1 parsley and tomato1 and mix altogether with the pepper and salt1 bread crumbs1 and half a beaten egg2 form into little cutlets1 roll in the other half of the egg and bread crumbs1 and fry in boiling oil4 ,no4 #fa4--;,golden ,marbles4 #a_/d pound haricot bean pulp4 #b ounces bread crumbs4 #a_/d pound mashed potatoes4 #a shalot4 #a egg4 #a_/b teaspoon salt4 ,bread crumbs4 ,rub well-cooked haricots through a wire sieve until the requisite quantity of pulp is obtained1 add the bread crumbs1 potato1 salt and shalot1 which must be very finely minced1 stir in half a beaten egg1 shape into little balls the size of marbles1 roll them in the other half of egg and the bread crumbs1 and fry in boiling fat until a golden brown4 ,no4 #fb4--;,haricot ,bean ,croquettes4 #a_/b pint soaked haricot beans4 #a_/d pint water4 #a_/d pint milk4 #a ounce butter4 #d ounces bread crumbs4 #b or #c shalots4 #a_/d teaspoon salt4 #a_/d teaspoon white sugar4 #a_/d teaspoon white pepper4 #a egg4 ,place the beans in a stewpan with the water and butter1 and boil for two hours2 then add milk1 salt and pepper1 and stew for half an hour longer4 ,mince the shalot and fry for one minute1 but without browning4 ,strain the haricot beans and chop them very fine1 add the shalot and yolk of egg and liquor that was strained off1 and put the mixture aside for a little while4 ,when cool1 stir in two ounces of the bread crumbs1 form into little balls1 roll in the white of the egg and the remainder of the bread crumbs1 and fry in boiling oil4 ,no4 #fc4--,kromskies4 ,any nice mixture4 ,kromsky batter4 ,frying oil4 ,shape the mixture 7to which may be added a few bread crumbs if not sufficiently firm7 into little sausages1 dip them into the batter1 lift out with a spoon and drop into boiling oil4 ,when they have turned a golden brown lift them out on to soft paper to drain4 ,the batter is made as follows3-- #d ounces flour4 #a gill of milk4 #a ounce butter4 ,a pinch of salt4 #a egg4 ,place the flour and salt in a basin1 in another basin beat up the egg1 add the milk1 then pour on to the flour1 stirring well all the time1 and lastly add the butter1 which should have been previously dissolved4 ,no4 #fd4--,mushroom ,croquettes4 #c ounces button mushrooms4 #c ounces cooked haricot beans4 #a cold potato4 #a tablespoon ,german sauce ,no4 #afd4 #b teaspoons chopped parsley4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 ,egg and bread crumbs4 ,mince the beans1 which should be cold and quite dry1 very finely1 also the mushrooms1 cut the potato into small dice1 chop the parsley1 then mix all well together with the seasonings1 and moisten with the ,german sauce4 ,when perfectly cold1 roll into small balls1 dip them in the egg and bread crumbs1 and fry in boiling fat4 ,note4--,tomato sauce should be served with this dish4 ,no4 #fe4--,potato ,fritters4 #d ounces mashed potato4 #a ounce bread crumbs4 ,a little pepper and salt4 #a egg4 #a teaspoon minced parsley4 ,mix all well together1 roll into little balls or sausages1 and fry either in butter or boiling oil4 ,no4 #ff4--,savoury ,fritters4 ,a ,breakfast ,dish4 #c ounces mashed potato4 #b ounces bread crumbs4 #a ounce vermicelli or semolina4 #a onion4 #a_/b teaspoon mixed herbs4 #a_/b teaspoon grated lemon rind4 #a teaspoon cream or little milk4 #a egg4 #b teaspoons minced parsley4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a_/b ounce butter4 #a ounce butter for frying4 ,peel the onion and boil it half an hour in salted water4 ,chop it very fine and mix with the other ingredients4 ,beat the egg1 white and yolk separately1 add to the mixture1 stir well altogether1 form into little balls1 sausages1 or flat cakes1 and fry until nicely browned4 ,they may be rolled in egg and bread crumbs and fried in oil if preferred4 ,no4 #fg4--,savoury ,queen ,fritters4 ,an excellent ,breakfast ,dish4 #f ounces bread crumbs4 ,the yolks of three eggs4 #c_/d pint milk4 #a shalot4 #b ounces butter4 #a_/b teaspoon grated lemon rind4 #a teaspoon mixed herbs4 #a flat teaspoon salt4 ,a little pepper4 ,place the bread crumbs1 which must be fine1 in a basin1 and add the lemon-rind1 herbs1 salt1 pepper1 and chopped shalot1 mix well together1 then pour in the milk1 which should be at boiling point1 and stand it on one side for a few minutes1 then stir in the yolks1 and pour the mixture into a well-greased tin1 cover with another tin1 and bake in a moderate oven for about an hour1 or until set4 ,when cold1 stamp out with a pastry cutter1 or cut into little squares1 and fry in the remainder of the butter4 ,serve quickly4 ,note4--,this dish may be prepared the previous day1 and fried when required4 ,no4 #fh4--,semolina ,fritters 7,sweet74 #a pound cooked semolina4 #c teaspoons sugar4 #d eggs4 #a ounce butter4 ,a little flavouring according to taste4 ,mix thoroughly all the ingredients1 except the butter1 and pour into a tin1 in which the ounce of butter has been dissolved1 and bake until firm4 ,when quite cold1 remove from the tin on to a flat board1 and stamp out or cut into squares1 rounds1 or fancy shapes1 fry in butter or boiling oil1 roll in powdered sugar1 and serve piled up4 ,no4 #fi4--,vermicelli and ,cheese ,fritters4 #f ounces cooked vermicelli4 #a #a_/b ounces bread crumbs4 #b ounces grated cheese4 #a egg4 #a_/b teaspoon curry powder4 #a_/d teaspoon salt4 #a_/d teaspoon pepper4 #a ounce butter for frying4 ,mix the ingredients thoroughly together1 adding the yolk of egg2 beat the white to a stiff froth1 and stir in last thing4 ,place in a greased pie-dish1 and bake in a moderate oven until set4 ,allow to cool1 then cut into square pieces or stamp out into fancy shapes1 and fry until brown4 ,serve hot or cold4 ,no4 #gj4--,vermicelli and ,cheese ,fritters4 ,another way4 #d ounces vermicelli4 #d ounces grated cheese4 #a pint milk4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 ,egg and bread crumbs4 ,break up the vermicelli1 and place it with three ounces of the cheese well mixed together in a pie-dish2 add seasoning and milk1 and bake for about half an hour1 stirring once or twice at the beginning4 ,when cold and firm1 cut into squares or fancy shapes1 roll in egg and bread crumbs 7with which one ounce of cheese should be mixed71 and fry in boiling oil until crisp and brown4 ,,savouries4 ,no4 #ga4--;,asparagus and ,egg on ,toast4 #be large heads of asparagus4 #a gill tomato sauce ,nos4 #agh1 #agi4 #d eggs4 #a ounce of butter4 ,pepper and salt to taste4 #f rounds of toasted bread4 ,dissolve one ounce of butter in a small stewpan1 add the eggs beaten1 and a little pepper and salt4 ,stir over a gentle heat until the eggs thicken1 but do not allow to boil4 ,in the meanwhile1 boil the asparagus1 drain it well1 cut the very tender portion into small pieces1 and stir them in with the eggs4 ,have ready the rounds of toast nicely buttered1 and spread the mixture very thickly on them4 ,pour a little of the tomato juice over each round just before serving4 ,no4 #gb4--,rolled ,batter ,stuffed with ,forcemeat4 ,batter4 ,forcemeat4 ,make a batter 7see ,no4 #aig71 bake twenty minutes1 shape the forcemeat 7,no4 #gg7 into the form of a large sausage1 lay it on the batter1 and roll up4 ,bake three quarters of an hour longer4 ,a brown sauce should be served with this dish4 ,note4--,when cold1 it may be cut in slices and fried4 ,no4 #gc4--;,boiled ,savoury ,batter4 #c eggs4 #c tablespoons flour4 #a_/b ounce butter4 #c_/d pint milk4 #a teaspoon mixed herbs4 #a_/d teaspoon salt4 ,well grease a pudding basin with the butter1 and sprinkle in half a teaspoon of herbs finely crushed4 ,mix the batter in the ordinary way 7see ,no4 #aig71 adding the rest of the herbs1 and steam one and three quarter hours4 ,no4 #gd4--;,cheese ,mixture4 #d ounces grated cheddar4 #c ounces mashed potato4 #b eggs4 #a_/b ounce butter4 #b teaspoons cream4 #a_/d teaspoon salt4 ,a good shake of pepper4 ,melt the butter in a small enamelled saucepan1 add the cheese1 beaten eggs1 pepper and salt1 and stir over a moderate heat until the cheese is thoroughly dissolved1 but on no account allow to boil1 stir in the potato1 and it is then ready for use as follows3 #ast4 ,well grease a flat tin1 pour in the mixture1 bake until quite set1 and leave to get cold4 ,cut in squares or stamp out into fancy shapes1 and fry in butter4 #bnd4 ,make a nice paste1 roll out very thin1 spread the mixture over1 roll up1 and bake4 ,no4 #ge4--;,chestnuts with ,maitre d',hotel ,sauce4 #a pound chestnuts4 ,a pinch of salt4 #c teaspoons parsley4 #a teaspoon flour4 #a #a_/b ounces butter4 #a_/b pint milk4 ,yolk of one egg4 ,cut the tips of the chestnuts 7noticing carefully if any are worm-eaten71 and boil for half an hour in sufficient water to cover2 remove the shells and skins and fry a few minutes in the butter1 stir in the flour and salt and fry again1 then pour in the milk and parsley and stir five minutes1 add the yolk of an egg and stir until it thickens1 but do not allow it to boil4 ,no4 #gf4--,savoury ,eggs on ,toast4 #d eggs4 #a tablespoon very fine bread crumbs4 #a teaspoon minced parsley4 ,a little butter4 #a_/d teaspoon salt4 #a_/d teaspoon pepper4 #a_/b teaspoon mixed herbs4 ,buttered toast4 ,have ready four well-greased saucers1 break the eggs carefully1 allowing the white of each egg to drop into a saucer1 place the yolks together in a basin and beat them1 then stir in the bread crumbs1 parsley1 herbs1 salt and pepper4 ,well butter four egg cups1 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 brims1 7care must be taken that it does not enter them71 and keep the water just below simmering point for about half an hour1 or until the mixture has just set4 ,prepare four rounds of hot buttered toast1 place on these the whites1 which should have been placed in the oven just long enough to set1 turn out the contents of the egg cups on the top1 and serve at once4 ,no4 #gg4--;,forcemeat4 #f teaspoons chopped parsley4 #c teaspoons mixed sweet herbs4 #c teaspoons grated lemon rind4 #b teaspoons pepper4 #a teaspoon salt4 #a_/b teaspoon powdered mace4 #d ounces bread crumbs4 #b eggs4 #b ounces butter4 ,mix all the dry ingredients thoroughly1 then add the butter 7which has been previously warmed7 and the beaten eggs1 and stir all well together4 ,no4 #gh4--;,forcemeat ,balls4 #b ounces bread crumbs4 #c teaspoons chopped parsley4 #a #a_/b teaspoons mixed sweet herbs4 #a #a_/b teaspoons grated lemon rind4 #a_/b teaspoon pepper4 #a_/b teaspoon salt4 #a egg4 #a ounce butter4 #a_/d teaspoon powdered mace4 #a ounce butter for frying4 ,mix the dry ingredients thoroughly1 then add the butter1 and lastly the egg beaten4 ,stir all well together1 form into balls about the size of a large cherry1 and fry in the butter until nicely brown4 ,the above quantity will make sufficient balls for the brown soup ,no4 #c4 ,no4 #gi4--;,haricots on ,bread4 #a_/b pint soaked haricot beans4 #a pint water4 #b tablespoons mashed potato4 #a dozen ,brussels sprouts4 #c onions4 ,the yolks of #b eggs4 #a gill of rich sauce4 #a teaspoon salt4 #ab small rounds of bread without crust4 ,slice the onions and boil them with the beans in the water for one and a quarter hours1 then add the salt and boil again without the saucepan lid1 until the beans are dry4 ,when quite dry rub them through a wire sieve1 place the pulp in a small stewpan1 add the yolks of eggs and the sauce1 and stir over a gentle heat until the eggs thicken1 but not boil1 or they will curdle2 then stir in the potato4 ,butter the rounds of bread 7which should be about two and a half inches in diameter7 on both sides1 lay in a baking tin1 and spread the mixture very thickly on them4 ,bake in a moderate oven for about ten minutes4 ,then place a cooked sprout in the centre of each round1 and replace in the oven for a few minutes to re-heat before serving4 ,no4 #hj4--,savoury ,haricots on ,toast4 #a pint water4 #a_/b pint soaked haricot beans4 #a tablespoon cream or milk4 #a teaspoon lemon juice4 #a_/d teaspoon salt4 ,a very little grated nutmeg4 ,a very little pepper4 ,a little cooked spinach4 #d eggs4 #d rounds hot buttered toast4 ,stew the haricot beans gently for three hours1 rub through a wire sieve with a wooden spoon1 add cream1 salt1 lemon juice1 pepper and nutmeg1 have ready four poached or baked eggs1 four small rounds of buttered toast1 and a little cooked and seasoned spinach4 ,place a layer of the haricot cream on the toast 7about a quarter of an inch thick71 then a layer of spinach1 stamp out the yolks of the eggs with a pastry cutter leaving a quarter of an inch border of white1 and place one on the top of each round4 ,this is a very pretty and tasty dish4 ,no4 #ha4--;,haricot ,beans with ,eggs4 #c tablespoons cooked haricot beans4 #c tablespoons liquor from ditto4 #a tablespoon mashed potatoes4 #c or #d eggs4 ,salt and pepper to taste4 #b teaspoons ,worcester sauce4 #a teaspoon fine mixed herbs4 #b teaspoons browned bread crumbs4 ,mix the beans 7which should have been cooked according to ,no4 #dc1 omitting the potatoes71 the liquor1 potatoes and seasonings1 except the herbs1 well together1 pour into a flat pie dish1 break on the top as many eggs as are needed to cover the mixture1 sprinkle over them the bread crumbs and herbs mixed1 and bake until the eggs are set4 ,no4 #hb4--;,haricot ,beans ,garnished4 #a_/b pint soaked haricot beans4 #a pint water4 #a flat teaspoon salt4 #a_/d teaspoon pepper4 #a ounce butter4 #a_/b ounce flour4 #a carrot4 #a turnip4 #a onion4 ,a sprig of parsley4 ,a strip of lemon peel4 ,a pinch of sweet herbs4 ,a pinch of powdered mace4 ,the juice of half a lemon4 ,boil the beans as in ,no4 #adi1 and leave them to dry off as directed1 but in a warm place and with a cloth over them4 ,place the liquor which has been strained from them in a small stewpan1 with the vegetables sliced very thin1 the parsley1 lemon peel1 herbs1 and pepper1 and boil for half an hour4 ,strain and thicken with the flour and half an ounce of the butter4 ,toss the beans gently in the other half ounce of butter1 to which has been added the mace and lemon juice4 ,pile the beans in the centre of a hot dish1 pour round them the gravy1 garnish with cut lemon1 parsley1 and sippets of toast1 and serve4 ,no4 #hc4--;,haricot ,mould 7,hot74 #b tablespoons sago4 #d tablespoons cooked haricot beans4 #a pint stock4 #a_/b ounce butter4 ,seasoning to taste4 ,place the butter and stock in a stewpan1 and if the stock be not already very highly flavoured1 add seasonings1 such as a slice of lemon1 half a dozen peppercorns1 a good teaspoon of curry powder1 and a shalot1 or if curry powder be not liked1 half a teaspoonful of mixed herbs1 or half a tablespoonful of ,worcester sauce may be substituted4 ,boil altogether for fifteen minutes1 then strain1 return to the stewpan1 add sago and beans and stir briskly until it becomes quite thick1 turn into a greased mould1 stand the mould in a tin or plate containing a little water1 and bake for half an hour with a cover on4 ,when set1 allow it to cool slightly before turning out1 then serve with a border of spinach or tasty greens 7see ,no4 #adh72 or it may be allowed to get quite cold1 then cut in slices1 and fried4 ,no4 #hd4--,lentil ,cakes4 ,a ,savoury4 #a_/d pound flour4 #b ounces butter4 ,a pinch of salt4 #a_/d pound cooked lentils and vegetables mixed4 ,frying oil4 #a_/b teaspoon baking powder4 ,mix the flour1 butter1 salt and baking powder well together1 then work in the lentils and vegetables1 which should have been previously minced4 ,mix all thoroughly1 and roll out about half an inch thick1 stamp into rounds with a pastry cutter or any fancy shape1 and fry in boiling oil until quite brown4 ,this is a very good way of using up lentils and vegetables which have been used for making gravy4 ,note4--,these cakes are specially recommended to travellers4 ,no4 #he4--,savoury ,mixture4 #a ounce bread crumbs4 #a_/b ounce parsley4 #a_/b teaspoon grated lemon rind4 #a small shalot4 ,the yolk of one egg4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a_/b teaspoon curry powder4 ,chop the shalot and parsley until very fine1 mix well with the other dry ingredients1 and then stir in the yolk of egg4 ,no4 #hf4--,savoury ,mixture4 ,another way4 #b tablespoons of bread crumbs4 #b tablespoons of chopped parsley4 #b shalots4 #a egg4 #a_/b teaspoon pepper4 #a teaspoon salt4 ,chop the shalots and mix with the other ingredients1 adding the egg last1 and stir all well together4 ,no4 #hg4--,mushrooms a la ,francaise4 #a_/b pound mushrooms4 #c shalots4 #a gill tomato sauce4 #a gill of good brown stock4 #a teaspoon chopped parsley4 #a tablespoon vinegar4 #a small lump of sugar4 ,pepper and salt to taste4 #b potatoes4 #b ,jerusalem artichokes4 ,a few drops of lemon juice4 #a ounce butter4 ,chop the shalots very fine1 and place them in a small stewpan with the vinegar and a shake of pepper1 and simmer until the vinegar is reduced to half the quantity1 then add tomato sauce 7see ,no4 #aee71 stock1 sugar1 and one or two chopped mushrooms4 ,simmer for twenty minutes1 add the parsley and lemon juice1 and simmer again for five minutes without the lid4 ,in the meantime1 bake the mushrooms in the butter1 and prepare the potatoes and artichokes as follows3--peel and cut them into straws about one inch long1 and fry in boiling oil for about ten minutes1 or until they turn a golden brown colour4 ,place the mushrooms on a very hot dish1 pour the sauce over them1 scatter the fried straws on the top1 and serve very quickly4 ,no4 #hh4--,savoury ,pancakes4 #b eggs4 #b ounces flour4 #a_/b pint milk4 #a_/b teaspoon grated lemon rind4 #a_/d teaspoon salt4 #a_/d teaspoon mixed sweet herbs4 #a shalot1 or small onion4 ,a shake of pepper4 ,butter for frying4 ,place the flour1 herbs1 salt1 lemon rind1 pepper and shalot very finely minced together in a basin2 in another basin have ready the eggs beaten and milk1 pour this on to the flour1 etc41 stirring well with a wooden spoon1 and continue stirring until thoroughly mixed and free from lumps4 ,take a perfectly clean small frying-pan 7one should be kept for this purpose71 dissolve in it a small piece of butter1 enough to grease the pan1 pour in just sufficient batter to cover the bottom1 shake the pan over a somewhat fierce heat1 running a knife round the edges to loosen them4 ,when brown on the under side1 toss or turn over the pancake and brown on the other side1 fold and lay on a hot dish4 ,note4--,this quantity of batter should make six pancakes4 ,no4 #hi4--;,green ,peas and ,carrots on ,toast4 #aj or #ab button carrots4 #a_/b pint fresh green peas4 ,a little more than a gill of white stock4 #a ounce butter4 #a ounce flour4 #f rounds of toasted bread4 ,scrape and slice the carrots very thin and stew them in the butter until quite tender1 stir in the flour1 then add the peas 7cooked72 pour in the stock1 and stir over the fire for ten or fifteen minutes4 ,butter the toast1 then spread the mixture on very thickly and serve hot4 ,salt and pepper should be added to taste1 and a sprig of mint may be used for flavouring if liked4 ,no4 #ij4--;,baked ,potatoes with ,sage and ,onion4 #b large potatoes4 #f onions4 #b teaspoons sage4 #a ounce bread crumbs4 #b ounces butter4 #a_/b teaspoon each salt and pepper4 ,peel the potatoes and cut them lengthways into slices about half an inch thick1 place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter4 ,in the meantime peel and boil the onions for a quarter of an hour in a little salted water1 and the sage 7tied in a piece of muslin7 with them for the last five minutes4 ,chop the onions and sage and mix with the bread crumbs1 salt1 pepper and half an ounce of butter1 and spread the mixture thickly over the slices of potato1 and bake for one and a half or two hours4 ,apple sauce should be served with this dish and a rich gravy4 ,no4 #ia4--;,casserole of ,potatoes4 #a pound mashed potatoes4 #b tablespoons soaked lentils4 #a ounce butter4 #a_/b ounce flour4 #a_/b pint water4 #a shalot1 or small onion4 #a egg4 #a hard-boiled ditto4 #a strip of lemon peel4 #a small lump of sugar4 #b teaspoons tomato sauce4 #a_/b teaspoon salt4 ,pepper to taste4 ,boil the lentils1 water1 lemon-peel and half the butter gently for one hour4 ,remove the lemon-peel and add the sugar1 salt and shalot chopped1 and boil for fifteen minutes4 ,make a paste of the flour and the other half ounce of butter1 place this in the stew and stir briskly while it boils for five minutes4 ,then add the tomato sauce and the hard-boiled egg cut into the shape of dice4 ,have ready the mashed potato prepared as follows3--place it on a small dish and shape into a ring or wall about two and a half inches high and half an inch thick1 ornament the outside with a fork1 brush over with egg1 and brown in the oven4 ,pour the stew into the hollow centre1 and serve quickly4 ,no4 #ib4--,potato and ,celery ,balls4 #a pound mashed potatoes4 #a middling-sized head of celery4 #a ounce butter or frying oil4 #a_/b teaspoon salt4 ,a little pepper4 ,wash the celery well1 cut into pieces and stew in just sufficient water to cover for half an hour1 strain 7the liquor may be used for flavouring soups or sauces71 chop very fine1 mix well with the potatoes1 adding pepper and salt1 roll into balls or cakes1 and fry in butter or plunge into boiling oil until nicely brown4 ,they should be rolled in egg and bread crumbs before frying in oil4 ,no4 #ic4--,potatoes and ,eggs with ,celery ,sauce4 #c eggs4 #b potatoes4 #ab peppercorns4 #a ounce butter4 #a ounce flour4 #a pinch of mace4 #a small head of celery4 #a small onion4 #a_/b teaspoon salt4 #a pint water4 #a gill of milk4 ,peel the potatoes1 and let them simmer gently in a pint of water with the celery and onions sliced1 the peppercorns1 mace and salt1 until the potatoes are quite tender1 but not broken4 ,boil the eggs until hard4 ,slice the potatoes1 taking care to obtain three nice even slices from each potato1 lay these on a hot dish1 shell the eggs1 cut them in half1 remove the ends so that they will stand1 and place half an egg on each slice of potato2 strain the sauce1 add milk1 thicken with butter and flour1 and pour over the eggs4 ,a little vinegar or ketchup may be poured over the slices of potato before placing the eggs1 if liked1 or chopped parsley may be added to the sauce4 ,no4 #id4--;,fried ,potato with ,eggs4 ,a nice ,breakfast ,dish4 #i thick slices of cold potato4 #c hard-boiled eggs4 #a ounce butter for frying4 #a gill of good sauce4 ,a little parsley4 ,fry the slices of potato until a nice brown1 lay them on a hot dish1 remove the ends of the hard-boiled eggs1 and cut each egg into three slices1 placing one on each piece of potato2 sprinkle over them the chopped parsley and the sauce1 which should be rather thick4 ,serve quickly4 ,note4--,scald the parsley 7before chopping7 by throwing it into boiling salted water for a few minutes4 ,no4 #ie4--,potato ,olives4 ,potatoes4 ,forcemeat ,no4 #gg4 ,frying oil4 ,take some large1 evenly-shaped potatoes1 peel and wipe dry1 slice them lengthways in pieces about one-eighth of an inch thick and lay in a clean cloth to thoroughly dry4 ,place them in a frying basket1 and fry in boiling oil until they begin to change colour1 then place them on a piece of paper and put on one side to cool2 place a thick layer of forcemeat between two slices of potato in the form of a sandwich1 tie with white thread1 and re-fry until the potato becomes a golden brown4 ,remove the thread1 and serve with sauces ,nos4 #agb or #agg4 ,no4 #if4--,potato ,pyramids4 #b parsnips4 ,mashed potato4 #a gill of sauce ,no4 #agg4 #a ounce butter4 ,pepper and salt to taste4 ,boil the parsnips whole until tender1 but do not allow them to break1 place on one side to cool1 then cut three thick slices from the big end of each parsnip1 and if not a good shape remove the edges with a round pastry cutter4 ,fry in the butter until brown both sides1 sprinkling over them a little salt and pepper2 place in a very hot dish1 and pile a little mountain of hot mashed potato on each round4 ,the potato must be rather stiff so as to keep its shape1 and should stand about three inches high1 tapering towards the tops2 pour over each a little of the sauce1 and serve quickly4 ,carrot1 turnip1 toast or fried bread may be used for the bases in place of parsnips4 ,no4 #ig4--,stuffed ,potatoes4 #h good-sized potatoes4 #bj button mushrooms4 #b hard-boiled eggs4 #a teaspoon salt4 #a teaspoon sweet herbs4 #b ounces butter4 #a tablespoon minced parsley4 #a tablespoon milk or cream4 #b tablespoons bread crumbs4 #a_/b teaspoon pepper4 #a egg4 ,wash the potatoes well and boil them gently in their skins for fifteen minutes1 lift them carefully out and place on one side to cool4 ,mix together all the ingredients for the stuffing1 cut the potatoes carefully in half1 scoop out the centres with a sharp pointed knife and fill the hollow places with the mixture4 ,remove the skins1 and brush over the divided parts of the potatoes with egg1 join again and bind with thread if necessary1 place in a baking tin with the butter1 which has been previously melted1 and bake in a hot oven twenty or thirty minutes4 ,serve with white sauce ,nos4 #ahd or #ahe4 ,no4 #ih4--,stuffed ,potatoes4 ,another way4 #f medium-sized potatoes4 #c tablespoons fine bread crumbs4 #b teaspoons sage4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #b onions4 #a tablespoon cooked rice4 #a egg4 #a ounce butter4 ,proceed as in previous recipe1 substituting this stuffing4 ,take care to well brown the potatoes on both sides by turning them in the tin1 and serve apple sauce as an accompaniment1 also brown sauce ,no4 #agg4 ,no4 #ii4--,savoury ,rice ,balls4 #a_/b pound cooked rice4 #a_/d pound mashed potatoes4 #b teaspoons parsley4 #b shalots4 #a_/d teaspoon salt4 #a_/b teaspoon mixed herbs4 ,a little pepper4 #a_/b teaspoon grated lemon rind4 ,egg and bread crumbs4 ,chop the parsley and shalots1 and mix well with the other ingredients1 shape into small balls1 roll in the egg and bread crumbs1 and fry in boiling oil until they become a golden brown colour1 which will be in about half a minute4 ,no4 #ajj4--,savoury ,rissoles4 #d ounces mashed potatoes4 #d ounces cooked greens of any kind4 #d ounces cooked semolina4 #a onion4 #a egg4 #b tablespoons of sauce superbe ,no4 #agg4 #a tablespoon of ,worcester sauce4 ,pepper and salt to taste4 #a_/b ounce of butter4 ,a little short pastry4 ,mix the potatoes1 greens1 semolina1 sauces1 pepper and salt together1 slice and fry the onion in the butter1 and add to the mixture with half the beaten egg1 and stir well again4 ,a few fine bread crumbs may be added to give consistency if required4 ,roll the pastry out rather thin1 cut into four-inch squares4 ,place about half a tablespoon of the mixture in the centre of each square1 moisten the edges1 and fold neatly over4 ,brush over the tops with the remainder of the egg1 and fry in boiling oil until they turn a light brown4 ,no4 #aja4--,sage and ,onion ,patties4 ,sage and onion stuffing4 ,mashed potato4 ,butter4 ,well butter some small patty pans1 nearly fill them with the stuffing1 then pile up with very rich mashed potato4 ,bake until nicely brown1 turn out and serve quickly4 ,these are very suitable for a supper dish4 ,the addition of apple sauce and gravy will be found an improvement4 ,no4 #ajb4--,sausages4 #a_/b pint soaked lentils4 #a #a_/b pints water4 #d teaspoons sage4 #a teaspoon mixed herbs4 #a teaspoon salt4 #a teaspoon pepper4 #a_/b teaspoon grated lemon rind4 ,a little grated nutmeg4 #a_/b ounce butter4 #a egg4 #a_/b pound bread crumbs4 #c onions4 ,egg and bread crumbs4 ,frying oil4 ,boil the lentils in the water for one and a half hours1 then add the onions sliced and salt1 and boil for half an hour longer2 stir in the butter1 herbs1 pepper and lemon rind1 and leave the lid of the saucepan off for a little while so that the lentils may dry4 ,turn the mixture out on to a chopping board1 chop it1 add beaten egg and bread crumbs1 form into nicely-shaped sausages1 roll in the other egg and bread crumbs1 and fry in boiling oil until a rich brown4 ,serve them standing up round mashed potatoes4 ,note4--,mustard should be served with the above4 ,no4 #ajc4--,sausages in ,batter4 ,batter ,no4 #aig4 ,sausage mixture ,no4 #ajb4 ,well butter a baking tin1 lay in as many sausages as are required 7they should not be too close together71 pour the batter round them1 and bake about three quarters of an hour4 ,note4--,the sausages should not be fried before being cooked in the batter4 ,forcemeat sausages will do equally well4 ,no4 #ajd4--;,brussels ,sprouts ,sausages4 #d ounces cooked sprouts4 #b ounces mashed potatoes4 #b ounces bread crumbs4 #a ounce butter4 #a teaspoon sage4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a egg and bread crumbs4 ,mix the vegetables1 bread crumbs and flavouring well together1 moisten with half the egg1 form into sausages1 roll in the other half of egg and bread crumbs1 and fry in the one ounce of butter or boiling oil4 ,no4 #aje4--,sausages with ,curry ,flavour4 #a dozen button mushrooms4 #b hard-boiled eggs4 #c tablespoons bread crumbs4 #a_/b teaspoon curry powder4 #a_/d teaspoon salt4 ,a little pepper4 #a beaten egg4 ,mince finely the eggs and mushrooms1 add curry powder1 salt1 pepper1 and one tablespoonful of the bread crumbs 7which should be very fine72 bind altogether with half the beaten egg and shape into little sausages1 roll them in the remainder of the egg and bread crumbs1 and fry in boiling oil until brown 7about half a minute74 ,sufficient for two persons4 ,no4 #ajf4--,lentil and ,tomato ,sausages with ,piquante ,sauce4 #a pound soaked lentils4 #a tin tomatoes4 #a onion4 #a egg4 #a #a_/b teaspoons salt4 #a_/b teaspoon pepper4 #a_/d pound bread crumbs4 #a ounce each butter and flour4 ,boil the lentils and onion sliced in the tomato juice 7having previously strained away the pulp7 for one and a half hours2 add one teaspoonful of salt and a quarter of pepper2 strain4 ,when cool1 take a quarter of a pound of the lentils1 add the remainder of the seasoning and the tomato pulp1 which must have been squeezed quite dry1 chop all fine1 add three ounces of bread crumbs and half a beaten egg4 ,shape into little sausages1 roll in the remainder of the egg and bread crumbs1 and fry in boiling oil4 ,thicken the liquor which was strained off with the butter and flour1 and serve separately4 ,note4--,the remaining lentils can be used in a variety of ways4 ,no4 #ajg4--,savoury ,sausages4 #a_/d ,pound cooked cabbage4 #a_/d pound mashed potatoes4 #a hard-boiled egg4 #b slices of beetroot4 #b teaspoons mint sauce4 #a ounce fine bread crumbs4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a egg and bread crumbs4 ,mince the cabbage1 boiled egg and beetroot very fine1 mix with them the potatoes1 bread crumbs1 mint sauce1 salt and pepper2 stir well together1 adding a teaspoonful of the beaten egg4 ,shape into twelve sausages1 roll in the remainder of the egg and bread crumbs1 and fry in boiling oil until a golden brown4 ,serve piled on a hot dish1 and garnish with parsley4 ,peas1 new potatoes1 mint sauce and brown gravy should1 when in season1 be served with this dish4 ,no4 #ajh4--,semolina ,sausages4 #h ounces mashed potatoes4 #h ounces sprouts or cabbage4 #f ounces cooked semolina4 #b ounces bread crumbs4 #b teaspoons mixed herbs4 #a egg4 #a teaspoon salt4 #a_/b teaspoon pepper4 ,egg and bread crumbs4 ,mix all thoroughly together1 form into sausages1 roll them in egg and bread crumbs1 and fry in butter or boiling oil until a golden brown4 ,serve piled on a dish with parsley as a garnish4 ,no4 #aji4--,savoury ,semolina4 #b ounces semolina4 #a_/b pint water4 #a small onion4 #b eggs4 #a_/b teaspoon of salt4 #a_/b teaspoon sweet herbs4 #a_/d teaspoon pepper4 #a ounce butter4 ,place the semolina1 water1 chopped onion1 pepper1 herbs1 salt1 and half the butter in a small saucepan1 and simmer for twenty minutes1 stirring frequently4 ,then stand the saucepan on one side for a few minutes to cool slightly4 ,beat the eggs1 add them to the mixture1 stir well together1 and pour into a baking dish or tin which has been greased with the remainder of the butter4 ,bake half to three-quarters of an hour4 ,may be eaten hot or cold1 or is very nice cut into small pieces and fried in butter4 ,no4 #aaj4--,savoury ,semolina and ,cheese4 #c tablespoons semolina4 #a_/b pint water4 #b eggs4 #d ounces grated cheese4 #a ounce butter4 #a small onion4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 #a_/b teaspoon mixed herbs4 ,boil the semolina in the water for twenty minutes1 stirring very frequently1 then place on one side to cool4 ,grate the cheese1 mince the onion very fine1 and add them1 with the yolks of the eggs1 pepper1 salt1 and herbs1 to the semolina1 and mix all well together4 ,beat the whites of the eggs to a stiff froth1 add them the last thing1 taking care that all is well mixed1 and pour into a pie dish in which one ounce of butter has been dissolved4 ,bake in a moderate oven for about three quarters of an hour4 ,no4 #aaa4--,spanish ,onions ,stuffed4 #f large ,spanish onions4 #a ounce cooked vermicelli4 #a_/b ounce bread crumbs4 #a_/d ounce oiled butter4 #a egg4 #a teaspoon cream or milk4 #a teaspoon chopped parsley4 #a teaspoon salt4 #a_/d teaspoon grated lemon rind4 #a_/d teaspoon mixed herbs4 #a_/d teaspoon pepper4 #a ounce butter for baking4 ,boil the onions in salted water for half an hour1 then remove the skins and scoop out the centres1 chop these very fine and add to the other ingredients1 including the egg1 and stir well4 ,fill the onions with this mixture1 place them in a baking dish containing the ounce of butter1 and bake three hours covered over4 ,baste them occasionally4 ,serve with the gravy4 ,note4--,rice1 semolina1 etc41 may be used in place of the vermicelli4 ,no4 #aab4--,spinach with ,peas and ,tomatoes4 #b pounds spinach4 #a_/b pound shelled green peas4 #a onion4 #a_/b pint tomato juice4 ,a little pepper4 #c teaspoons salt4 #a ounce butter4 #a_/b ounce flour4 ,a little water4 ,place the peas1 the onion sliced1 one teaspoonful of salt1 and half a pint of water in a stewpan1 and boil with the lid off until the peas are tender4 ,have ready the tomato juice thickened with half ounce each of flour and butter1 add to the peas and stir well4 ,in the meantime1 cook the spinach 7which must have been well washed and picked7 in a little water and the remainder of the salt4 ,when tender1 strain through a colander1 well press out the water1 turn the spinach on to a chopping-board1 chop very fine1 then place it into a stewpan containing half an ounce of butter and stir over a brisk fire for a few minutes1 adding pepper to taste4 ,turn the spinach on to a hot dish1 pour over the peas1 and serve with sippets of toast4 ,no4 #aac4--,surprise ,balls4 #f ounces cooked greens of any kind4 #ab ounces mashed potatoes4 #a egg4 #aj or #ab forcemeat balls4 ,egg and bread crumbs4 ,chop the greens thoroughly1 and mix them with the mashed potatoes and egg2 envelop each forcemeat ball with a thick layer of this mixture1 roll in egg and bread crumbs1 and fry in boiling oil until a nice brown4 ,no4 #aad4--,toad-in-the-,hole4 #a_/d pound cooked lentils4 #a_/d pound mashed potatoes4 #a teaspoon mixed herbs4 ,half an egg4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a_/b ounce butter4 ,batter4 ,chop the lentils1 add potatoes1 herbs1 salt1 pepper and egg1 shape into six sausages1 and fry in the butter until brown4 ,make a batter1 ,no4 #aig1 well grease a good-sized pie-dish1 place the sausages in1 pour the batter over1 and bake in a moderate oven about thirty minutes4 ,no4 #aae4--,tomatoes in ,batter4 7,plain47 #d fresh tomatoes4 #b eggs4 #b teaspoons flour4 #a_/b pint milk4 #a ounce butter4 #a teaspoon salt4 #a_/b teaspoon pepper4 ,scald and peel the tomatoes1 and cut them in half 7as one would split open a tea cake71 and lay them cut side upwards in a baking tin which has been well greased with half an ounce of butter1 sprinkle over them the pepper and salt1 and place a small knob of butter on each half1 pour in the batter1 and bake in a hot oven for half an hour4 ,no4 #aaf4--,tomatoes in ,batter4 7,seasoned47 #c large tomatoes4 ,batter4 ,forcemeat4 ,proceed as in ,no4 #aae1 but in addition place on each half tomato a thick layer of forcemeat1 or any kind of savoury mixture1 of which various recipes will be found in these pages4 ,no4 #aag4--,tomato and ,egg on ,toast4 #f eggs4 #h ounces tomato pulp4 #a ounce butter4 #a shalot4 #a_/b teaspoon flour4 #c_/d teaspoon salt4 #a_/d teaspoon pepper4 ,buttered toast4 ,chop the tomato and shalot1 then place them in a small stewpan with the butter1 pepper and salt2 simmer gently for about five minutes1 stirring all the time with a wooden spoon2 add the flour by degrees1 and stir again until it thickens 7about two minutes74 ,have ready six baked or poached eggs1 and six rounds of hot buttered toast2 spread the tomato mixture on the toast1 cover with the eggs1 and serve quickly4 ,no4 #aah4--,turnips with ,poached ,eggs4 #a bunch turnips4 #b quarts water4 #a tablespoon salt4 #b teaspoons chopped watercress4 ,some browned breadcrumbs4 #d eggs4 #a #a_/b ounces butter4 #a teaspoon white pepper4 ,peel and quarter the turnips1 and boil them in the salt and water until tender2 strain and press the water well out1 return them to the saucepan 7which should be first rinsed and wiped71 add butter1 and beat them well with a strong fork over a gentle heat2 add pepper1 then turn into a flat pie dish1 but do not quite fill it4 ,break four eggs on the top1 sprinkle over them the watercress and a little salt1 also the bread crumbs and half ounce butter broken in small pieces1 and bake until the eggs are set1 but not hard4 ,note4--,an ornamental pie dish should be used1 as it must go to table4 ,no4 #aai4--,vegetable ,marrow with ,potato ,balls4 #a vegetable marrow4 #aj or #ab floury potatoes4 #a egg4 #a #a_/b ounces butter4 ,pepper and salt4 ,peel the potatoes1 boil until tender1 strain1 and dry them well4 ,mash with a large fork1 add pepper and salt to taste1 half an ounce of butter and the yolk of egg1 beat the white to a stiff froth and add last4 ,form the potatoes into nice-shaped balls about the size of a small orange1 and place them in a baking tin in which one ounce of butter has been dissolved1 brush them over with a little of the butter1 and brown in the oven4 ,in the meantime1 boil the vegetable marrow whole until tender 7from half to three-quarters of an hour71 when done1 peel it1 cut it into slices about one and a half inches thick1 remove the seeds1 lay the pieces in a dish1 and place in the oven for a few minutes to dry off2 then sprinkle a little pepper and salt over1 and place a ball of potato in the centre of each piece of marrow4 ,pour tomato or other sauce over1 and serve4 ,no4 #abj4--,vegetable ,marrow ,rings with ,tomato ,batter4 #a medium-sized vegetable marrow4 #h ounces tomato pulp4 #a egg4 #a tablespoon flour4 #b ounces butter4 #a gill milk4 ,a little pepper and salt4 ,peel the vegetable marrow1 cut it into even rings about three-quarters of an inch thick1 and remove the seeds neatly 7this is best done by the aid of a pastry cutter74 ,dissolve the butter in a baking tin1 place the rings in1 sprinkle a little salt on them1 and bake in a hot oven for half an hour1 then turn them over and bake another half hour4 ,meanwhile prepare the batter as follows3--take half a pound of cooked tomato pulp1 as dry as possible1 and chop it well2 add pepper and salt if not already seasoned4 ,make a batter with the egg1 flour and milk1 add the tomato pulp1 and stir all well together4 ,when the rings of marrow have been cooking one hour1 remove from the oven1 fill up the centres with the batter1 replace in the oven1 and bake another half hour4 ,tomato sauce ,no4 #agi should be served with this dish1 which can be specially recommended4 ,no4 #aba4--,vegetable ,marrow ,stuffed4 #a medium-sized vegetable marrow4 #d ounces semolina4 #a pint water4 #b eggs4 #a onion4 #a teaspoon sweet herbs4 #a teaspoon salt4 #a teaspoon pepper4 #b ounces butter4 ,after washing the marrow1 cut off one end and scoop out all the seeds4 ,place in a saucepan the butter1 semolina1 onion chopped fine1 sweet herbs1 salt1 pepper1 and water2 boil for fifteen minutes1 then stand on one side to cool slightly2 add the eggs beaten up1 stuff the marrow with the mixture1 and tie on the end4 ,grease a baking dish or tin with the remainder of the butter1 and place in it the marrow4 ,bake for two hours1 or until quite tender1 basting frequently and turning it occasionally4 ,note4--,a suitable sauce for this dish may be made by boiling the seeds in half a pint of water with a little salt1 then strain and thicken with half ounce each of flour and butter4 ,a sprig of mint may be used for flavouring4 ,after dishing up the marrow1 turn the sauce into the tin to brown1 and pour through a strainer over the marrow4 ,no4 #abb4--,vegetable ,marrow ,stuffed4 ,another way4 #a medium-sized vegetable marrow4 #c ounces bread crumbs4 #b onions4 #a ounce butter4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 ,a little sage4 ,slice and fry the onions in the butter until they are a nice brown1 then chop them very fine1 mix with the other ingredients1 and proceed as already described in ,no4 #aba4 ,no4 #abc4--,vermicelli and ,cheese4 #b ounces vermicelli4 #c ounces grated cheese4 #a pint milk4 #a_/b teaspoon salt4 #a egg4 #a_/b ounce butter4 ,stew the vermicelli in the milk for five minutes1 stir in the grated cheese1 and allow to cook for another five minutes2 add salt1 then take the stewpan off the fire4 ,when slightly cooled1 break the egg1 drop the white into a basin1 and the yolk into the stewpan4 ,whip the white to a stiff froth1 add to the mixture1 and stir2 pour into a buttered pie dish1 and bake for about twenty minutes4 ,,souffles ,no4 #abd4--;,bread ,souffle4 ,as a ,sweet or a ,savoury4 #b eggs4 #d tablespoons bread crumbs4 #a_/b ounce butter for dish4 #c teaspoons white sugar1 or #a_/b teaspoon salt4 #a teaspoon mixed herbs4 ,beat the eggs1 yolks and whites separately1 add the sugar or salt and herbs to the bread crumbs1 and stir them well in1 first with the yolks and then the whites1 which should be beaten to a stiff froth4 ,pour the mixture into a flat pie dish1 well greased1 and bake in a moderate oven from twenty to thirty minutes4 ,turn out1 and serve with white sauce sweetened or salted to taste4 ,no4 #abe4--;,cauliflower ,souffle4 #c eggs4 #h ounces cooked cauliflower4 #a_/b ounce butter for pie dish4 #a_/b teaspoon salt4 ,beat the eggs1 the yolks and whites separately1 the latter to a stiff froth4 ,chop the cauliflower very fine1 add salt1 mix all together thoroughly1 turn into a well greased flat pie dish1 and bake in a quick oven for about twenty minutes4 ,when done1 remove from pie dish1 and serve very quickly4 ,no4 #abf4--;,cauliflower and ,potato ,souffle4 #c ounces mashed potatoes4 #c ounces of the white part of cauliflower4 #a_/b ounce butter4 #c eggs4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a_/b ounce butter4 ,beat the eggs well1 whites and yolks separately1 then add the potatoes1 the cauliflower chopped very fine1 and the seasonings4 ,stir all well together1 then fill small patty pans 7which have been well greased71 and bake in a moderate oven for half an hour4 ,a small knob of butter placed on the top will help to brown them1 and any flavouring1 such as chopped onion1 parsley1 or herbs1 may be added if liked4 ,no4 #abg4--,souffle ,garnie4 #a_/b pint white sauce4 #b tablespoons mashed potatoes4 #b ounces bread crumbs4 #b eggs4 #a_/b ounce butter for dish4 #a teaspoon mixed herbs4 #a medium-sized onion4 #a teaspoon salt4 #a_/b teaspoon pepper4 #a small carrot for garnish4 ,mix together the sauce1 potatoes1 bread crumbs1 herbs1 onion chopped very fine1 salt and pepper2 add the yolks of eggs1 and lastly the whites beaten to a stiff froth4 ,have ready a flat pie dish well greased and ornamented with carrot1 which has been boiled and cut in fancy shapes2 pour in the mixture1 and bake in a moderate oven for one hour4 ,when done1 turn out garnished side up1 sprinkle over a few browned bread crumbs1 and serve very quickly4 ,no4 #abh4--,souffles ,moulded4 #c ounces cooked ,brussels sprouts4 #b ounces mashed potato4 #a ounce boiled rice4 #a_/b teaspoon pepper4 #b eggs4 #a teaspoon salt4 #a ounce butter4 ,take the sprouts1 potatoes1 and rice1 and chop them well1 then place in a mortar together with the seasonings and pound thoroughly2 beat up the eggs1 yolks and whites separately1 add them to the mixture2 stir well1 then half fill six dariole moulds1 which have been greased with the ounce of butter4 ,bake for three-quarters of an hour1 turn out and serve4 ,or they may be allowed to cool1 then rolled in egg and bread crumbs1 and fried in boiling oil a golden brown4 ,serve sauce ,no4 #aeg with them4 ,no4 #abi4--;,haricot ,bean ,souffle4 #a_/b pound cooked haricot beans4 #a large onion4 #a teaspoon mixed herbs4 #a teaspoon salt4 #a_/b ounce butter for dish4 #a tomato4 #c eggs4 #a ditto hard boiled4 ,mince the haricot beans 7which should be cold and thoroughly dry7 very fine4 ,boil the onion whole until tender1 chop and mix with the beans1 adding salt and herbs4 ,prepare a flat pie dish by greasing it well with the butter1 and decorate it with the tomato scalded1 peeled1 and cut in slices1 and the hard boiled egg also cut in slices2 sprinkle over these a little salt4 ,then beat up the other three eggs1 whites and yolks separately1 the former to a stiff froth1 thoroughly incorporate the haricot bean mixture with the beaten eggs1 pour carefully into the pie dish so as not to disarrange the decorations1 and bake in a moderate oven from half to three-quarters of an hour4 ,turn out and serve quickly4 ,note4--,this makes a pretty dish if cooked in little moulds4 ,no4 #acj4--;,haricot ,souffle with ,bechamel ,sauce4 #a_/b pound soaked haricot beans4 #a tablespoon cream or milk4 ,whites of #b eggs4 #b teaspoons of chopped parsley4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a pint water4 ,sauce ,no4 #afj4 ,boil the beans for about two hours1 or until they have absorbed all the water2 rub them through a wire sieve1 add the parsley1 salt1 pepper1 cream and whites of eggs4 ,mix together1 place in a very well buttered pie dish1 and bake in a moderate oven for half an hour4 ,when cooked1 turn the souffle out on to a hot dish2 pour the sauce over1 and serve quickly4 ,no4 #aca4--;,haricot and ,spinach ,souffle4 #d tablespoons finely-minced haricot beans4 #c tablespoons minced spinach4 #b eggs4 ,pepper and salt4 ,mix the haricot beans and spinach 7which must have been previously cooked1 seasoned1 and minced7 in a basin1 add pepper and salt to taste4 ,break the eggs1 separating the yolks from the whites1 beat first the yolks and add them to the mixture1 then the whites1 which must be beaten till a stiff froth2 stir altogether1 pour into a well-buttered pie dish1 and bake from half to three-quarters of an hour4 ,remove from pie dish before serving4 ,tomato sauce ,no4 #agh may be served with this dish4 ,no4 #acb4--,lentil ,souffle4 #a tablespoon cooked lentils4 #a shalot4 #c eggs4 #a_/d teaspoon salt4 #a_/d teaspoon pepper4 ,mince very finely the lentils and shalot1 add pepper and salt1 beat the eggs and mix altogether2 place in a well-buttered pie-dish1 and bake about half an hour4 ,turn out on to a very hot dish1 and serve at once with lentil sauce ,nos4 #aff or #afh4 ,no4 #acc4--;,fresh ,green ,pea ,souffle4 #a_/b pint young peas shelled4 #b eggs4 #a_/d teaspoon salt4 #a_/b pint water4 #a ounce butter4 ,a sprig of mint4 ,boil the peas in the water with half an ounce of butter1 mint1 and salt for about half an hour1 leaving the saucepan uncovered2 when done1 remove the mint1 and stand the saucepan on one side to cool a little4 ,well grease a pie dish with the remainder of the butter1 stir the yolks of eggs into the peas1 beat the whites to a stiff froth1 mix altogether1 pour into the dish1 and bake for about twenty minutes4 ,no4 #acd4--,petites ,souffle4 #a_/b pound cooked sprouts4 #a_/b pound mashed potatoes4 #c eggs4 #a tablespoon flour4 #a_/b teaspoon each salt and pepper4 #a_/b ounce butter4 ,mix thoroughly the sprouts1 potatoes1 flour and seasonings1 add the yolks of the eggs1 beat the whites to a stiff froth1 then add to the other ingredients1 and stir all well together4 ,grease some patty pans1 fill with the mixture1 and bake in a moderate oven for about twenty minutes4 ,no4 #ace4--,tomato ,souffle4 #c_/d pint tomato juice4 #c eggs4 #a shalot4 #a_/b teaspoon salt4 #a_/b teaspoon pepper4 #a_/b ounce butter for dish4 ,beat the yolks1 and add to them the tomato juice 7tinned will do71 the shalot finely minced1 and the seasonings2 have ready a pie dish which has been well greased with the half ounce of butter1 then beat the whites of the eggs to a stiff froth1 add them to the mixture and stir thoroughly2 pour into the pie dish1 and bake in a moderate oven for half an hour4 ,turn out and serve quickly4 ,,curries4 ,no4 #acf4--;,curried ,beetroot and ,cucumber4 #a cucumber4 #a beetroot4 #b shalots4 #a_/b pint water4 #a teaspoon curry powder4 #b tablespoons cooked haricot beans4 #b ounces butter4 #a teaspoon flour4 #a teaspoon salt4 #a_/b teaspoon pepper4 ,slice the cucumber1 beetroot and shalots1 and fry for ten minutes in the butter2 add pepper1 salt1 curry powder and flour1 mix well and add water4 ,simmer for half an hour1 stirring frequently4 ,no4 #acg4--;,curried ,eggs4 ,hard-boiled eggs4 ,curry sauce4 ,boil as many eggs as are required1 remove the shells1 then with a very sharp knife cut them in half and remove a small portion of the white at each end1 so that they will stand yolk upwards2 pour over them a curry sauce1 and serve hot4 ,note4--,this dish may be varied by placing a small round of fried bread1 or a slice of fried potato1 under each half of egg4 ,no4 #ach4--;,curried ,haricot ,beans4 #a_/b pint soaked haricots4 #a onion4 #a carrot4 #a turnip4 #a teaspoon salt4 #b teaspoons curry powder4 #a quart water4 ,juice of #a_/b lemon4 #a teaspoon ,worcester sauce4 #a #a_/b ounces butter4 #a #a_/b ounces flour4 ,simmer the beans and vegetables sliced for two hours1 add seasoning1 thicken with the butter and flour1 and serve with boiled rice4 ,no4 #aci4--;,curried ,haricot ,beans4 ,another way4 #a pint sauce superbe4 #a onion sliced and fried4 #b teaspoons curry powder4 ,the juice of half a lemon4 #a pound cooked haricot beans4 ,cooked rice4 ,place the sauce1 curry powder1 and lemon juice in a stewpan1 and stir over the fire for ten minutes1 then add the fried onion and beans1 simmer another ten minutes1 and serve with boiled rice4 ,note4--,this is a delicious curry4 ,cooked lentils may be used in place of haricot beans4 ,no4 #adj4--;,curried ,lentils4 #a_/d pint soaked lentils4 #a pint water4 #a #a_/b ounces butter4 #a small apple4 #a onion4 ,a pinch of powdered mace4 #a teaspoon flour4 #a teaspoon salt4 #f peppercorns4 #a_/b teaspoon white sugar4 #a teaspoon curry powder4 #b teaspoons vinegar4 ,simmer the lentils with the peppercorns 7tied up in a piece of muslin7 and mace for one hour1 add the salt1 remove the peppercorns and strain4 ,in the meantime slice the onion1 mince the apple1 and fry them together in the butter for ten minutes1 place in a stewpan together with two tablespoons of the lentils1 the sugar1 flour and curry powder1 mix well together1 add the liquor of the lentils1 and simmer for half an hour1 stirring frequently2 add the vinegar before serving4 ,serve rice in a separate dish4 ,no4 #ada4--;,curried ,tomatoes4 #f tomatoes4 #a ounce of butter4 #a_/b pint curry sauce4 ,pepper and salt4 ,slice the tomatoes without peeling them1 and lay in a tin greased with half the butter2 divide the rest of the butter into small pieces1 and place a piece in the centre of each slice2 sprinkle with pepper and salt1 and bake for fifteen to twenty minutes4 ,when done1 place in a hot dish1 pour over them the sauce1 which should be rather thick1 and serve4 ,no4 #adb4--;,curried ,turnips4 ,turnips4 ,butter4 ,curry sauce4 ,boiled rice ,peel and slice the turnips1 and stamp or trim the slices so as to have them as even as possible2 fry them a golden brown in a little butter1 lay in a hot dish1 pour over them the sauce 7hot71 make a border of the rice1 and serve4 ,note4--,the rice may be omitted4 ,,vegetables4 ,no4 #adc4--;,artichokes with ,sauce ,royale4 #c pounds artichokes4 #a_/b pint water4 #c_/d teaspoon salt4 #a pint sauce ,no4 #agb4 ,wash and peel the artichokes1 and boil for twenty minutes in the salt and water4 ,should any of the water then remain1 leave lid off for a few minutes to allow it to evaporate4 ,turn the artichokes into a hot vegetable dish and pour over them the sauce1 which must have been thoroughly heated previously4 ,no4 #add4--;,fried ,beetroot4 7,a ,breakfast ,dish47 #a medium-sized beet4 #b ounces butter for frying4 #a teaspoon salt4 #a_/b teaspoon pepper4 #b teaspoons flour4 #b tablespoons vinegar4 #a tablespoon water4 ,peel the beetroot1 and cut into slices about a quarter of an inch thick4 ,dissolve the butter in a frying pan1 place in the beetroot and fry for twenty minutes1 sprinkling each slice on both sides with the pepper and salt4 ,when done1 arrange the slices on a hot dish4 ,reset the frying pan on the fire1 stir in the flour1 thoroughly mixing it with the butter1 and fry for a couple of minutes1 stirring all the time1 then pour in the water and vinegar1 stir until quite smooth2 pour over the beetroot and serve quickly4 ,no4 #ade4--;,brussels ,sprouts4 ,sprouts4 ,salted water4 ,clean the sprouts very thoroughly1 removing all the decayed and outside leaves1 and when perfectly free from dirt and insects1 place them in plenty of fast-boiling salted water1 and boil for about twenty minutes1 or until quite tender but not broken4 ,keep the lid off all the time they are cooking1 remove the scum as it rises1 and be sure and use no soda4 ,when they are tender1 have ready a colander with a cloth laid in it1 lift the sprouts out with an egg slice1 and lay them carefully on the cloth to drain1 place about a dozen of the best shaped ones on a hot plate or dish1 slide the remainder gently off the cloth on to a hot drainer in a vegetable dish1 and arrange the reserved ones on the top4 ,sprouts are often spoiled in the dishing up1 but no vegetable looks and tastes nicer if properly cooked and served4 ,no4 #adf4--;,french ,beans4 #a pint tomato juice4 #a shalot4 #a pound cooked ,french beans4 #a_/b teaspoon salt4 ,a little pepper4 ,thickening of flour and butter4 ,slice the shalot1 and stew it in the tomato juice for about half an hour4 ,strain1 add pepper and salt1 and thicken the juice with the flour and butter4 ,lay the ,french beans in1 and thoroughly re-heat4 ,note4--,tinned beans may be used1 when fresh ones are not obtainable4 ,no4 #adg4--;,a nice way of serving ,greens4 #b pounds greens4 ,salted water4 #a ounce butter4 ,boil the greens 7,scotch kale1 broccoli tops1 etc47 in the usual way4 ,when quite tender1 strain and press well1 place on a board and chop very finely2 dissolve the butter in a stewpan1 place in the greens1 add a little pepper and more salt if required1 and stir briskly over the fire for two or three minutes4 ,serve in a hot vegetable dish4 ,no4 #adh4--,tasty ,greens4 #b eggs4 #a ounce butter4 #a_/b pound cooked greens of any kind4 ,salt and pepper to taste4 ,dissolve the butter in a small stewpan1 beat up the eggs1 add them to the butter1 and stir over the fire until the sauce thickens1 but on no account allow it to boil2 add the greens1 which should be finely chopped 7see ,no4 #adg71 also seasoning if required1 and continue stirring over a gentle heat for two or three minutes4 ,no4 #adi4--;,haricot ,beans4 #a pint soaked haricot beans4 #a pint water4 #a teaspoon salt4 #a ounce butter4 ,boil the beans in the water for half an hour1 add salt1 and boil again gently for another half or three-quarters of an hour2 strain away the liquor1 and leave the beans in the colander to dry off4 ,dissolve the butter in a stewpan1 gently toss the beans in it1 taking care not to break them1 and serve4 ,either chopped parsley1 grated nutmeg1 or lemon juice may be added to the butter1 but the beans are extremely good quite plain4 ,note4--,they may also be served in the liquor4 ,see ,general ,hints1 page #a4 ,no4 #aej4--,mushrooms ,baked4 #a dozen mushrooms4 #a ounce butter4 #b tablespoonsful water4 ,pepper and salt4 ,peel the mushrooms1 removing part of the stalks1 and lay them 7stalks upwards7 in a flat baking tin or dish containing the water2 place a small piece of the butter in the centre of each mushroom1 pepper and salt them to taste2 cover them1 and bake in a moderate oven for twenty or thirty minutes4 ,serve very hot4 ,note4--,great care must be taken that the mushrooms are quite free from insects before cooking4 ,no4 #aea4--;,green ,peas ,boiled4 #a pint shelled peas4 #a pint water4 ,a sprig of mint4 #a ounce butter4 #a_/d teaspoon salt4 ,wash the peas1 and place them in a stewpan with the other ingredients1 simmer with the lid off until they are quite tender1 remove the mint and serve4 ,the small quantity of liquor which remains will be found useful for flavouring sauces1 stews1 etc4 ,note4--,this way of cooking peas is greatly superior to that of putting them into a large quantity of water1 as there is no waste and the entire flavour and nutriment of the vegetable are retained4 ,no4 #aeb4--,mashed ,potatoes4 #a_/b dozen large potatoes4 #a ounce fresh butter4 #c tablespoons milk4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 ,wash and scrub the potatoes until perfectly free from dirt and mould1 bake them1 and when done prick with a fork to allow the steam to escape1 then wipe with a cloth to remove any charred skin1 etc4 ,have ready a good-sized saucepan 7enamelled for preference7 in which the milk and butter have been heated1 halve the potatoes and squeeze them into it1 add salt and pepper 7the latter should be omitted when being prepared for children71 then with a cook's fork beat backwards and forwards1 then round and round1 until the whole mass is perfectly smooth and quite free from lumps4 ,turn into a very hot vegetable dish1 arrange in a pile and mark prettily with a fork or knife1 then place in the oven for two or three minutes to re-heat4 ,note4--,potatoes prepared in this way constitute an ideal diet4 ,all the valuable salts are retained instead of being thrown away in the water1 as when peeled before cooking1 whilst the butter and milk supply the fatty elements in which the potato is lacking4 ,the colour also is good1 which is not the case when they are boiled in their skins1 and the taste is delicious4 ,no4 #aec4--,new ,potatoes ,fried4 #bj very small new potatoes4 #a egg4 #b ounces bread crumbs4 #a_/d teaspoon salt4 #a_/d teaspoon pepper4 ,a pinch each of powdered mace and sweet herbs4 ,boil the potatoes twenty minutes1 then drain and remove the skins4 ,mix well together the salt1 pepper1 mace1 sweet herbs1 and bread crumbs4 ,roll the potatoes first in the egg1 then in the savoury bread crumbs1 and fry in boiling oil until a golden brown4 ,serve with sauce piquante ,no4 #aga4 ,no4 #aed4--,salsify4 #a dozen roots of salsify4 #a ounce butter4 #a_/b ounce flour4 #a slice of lemon4 #a_/b pint water4 #a gill of milk4 #a_/b teaspoon salt4 ,scrape the salsify1 and throw it into cold water1 cut into pieces about two inches long1 and place in an enamelled stewpan with the water1 milk1 lemon1 salt1 and half an ounce of butter4 ,boil one hour or until quite tender1 remove the lemon1 lift out the salsify and place in a warm vegetable dish1 thicken the liquor with the other half ounce of butter and the flour1 pour over the salsify and serve4 ,no4 #aee4--,tomatoes4 #a dozen tomatoes4 #a #a_/b ounces butter4 #a_/b teaspoon salt4 #a_/d teaspoon pepper4 ,scald the tomatoes by pouring boiling water over them1 then place in cold water for half a minute4 ,remove the skins1 which will now come off quite easily1 slice the tomatoes into about four pieces with a very sharp knife4 ,have ready a stewpan in which the butter has been dissolved1 place the tomatoes in it1 add the seasoning1 and stew gently for about twenty minutes1 stirring frequently4 ,note4--,when strained1 this constitutes a very choice sauce1 and it may be slightly thickened4 ,,sauces4 ,no4 #aef4--,sauce a la bonne femme4 #b tomatoes4 #a green apple4 #a leek4 #b ounces butter4 #a teaspoon lemon juice4 #a_/b pint lentil or haricot bean stock4 #a_/b teaspoon mixed herbs4 ,salt and pepper to taste4 ,dissolve the butter in a small stewpan1 then place in the vegetables sliced1 and fry for twenty minutes1 but do not allow to burn2 add stock1 lemon juice1 salt and pepper1 and simmer for half an hour4 ,strain before using4 ,may be thickened if required4 ,note4--,this is a very suitable sauce for pouring over fried beans1 lentils1 potatoes1 etc4 ,no4 #aeg4--,sauce a la petite cuisiniere4 #a pint haricot beans4 #a quart water4 #a teaspoon salt4 #b teaspoons lemon juice4 #a_/b ounce brown flour4 #a ounce butter4 #a sprig parsley4 ,boil the beans and parsley for two hours1 add salt1 strain1 thicken with the flour and butter well mixed1 stir until it boils1 add lemon juice4 ,no4 #aeh4--;,apple ,sauce4 #ab apples4 #ab lumps of sugar4 #a pint water4 #a ounce fresh butter4 #c or #d cloves1 according to taste4 ,peel1 core1 and slice the apples2 dissolve the sugar in the water1 using an enamelled stewpan2 place in the apples and cloves4 ,simmer gently until the apples are quite tender4 ,rub through a hair sieve with a wooden spoon1 return to the stewpan1 stir in the butter1 and continue stirring until thoroughly incorporated1 when it is ready for serving4 ,no4 #aei4--;,asparagus ,sauce4 #bj heads of asparagus4 #a_/b pint white sauce4 ,pepper and salt to taste4 ,spinach colouring4 ,cut away the white portion of the asparagus1 and tie the green into a bundle2 boil in salted water for about thirty minutes or until tender1 but not broken2 then lift out1 and place on a board and cut off the tips1 rub the remainder through a hair sieve into the white sauce2 then stir in the tips1 also a few drops of spinach colouring1 and it is ready for use4 ,note4--,when rubbing the asparagus through the sieve1 it will be found that it adheres to the outer side1 whence it must be removed with a spoon4 ,no4 #afj4--;,bechamel ,sauce4 #a shalot or small onion4 #c sprigs of parsley4 #bd peppercorns4 #a pint milk4 #a ounce butter4 #a ounce flour4 #a bay leaf4 #a teaspoon sweet herbs4 ,a very little mace4 #a_/b teaspoon salt4 #b yolks of eggs4 ,simmer the seasonings in the milk for three-quarters of an hour1 strain1 add the butter and flour1 which have been previously mixed1 stir until the sauce thickens1 add the beaten yolks of eggs1 and it is ready for use4 ,care must be taken not to allow the sauce to boil after the eggs have been added4 ,no4 #afa4--;,curry ,sauce4 #a_/b pint soaked lentils4 #a shalot or small onion4 #a small turnip4 #a teaspoon curry powder4 #a small carrot4 #a pint water4 #a_/b teaspoon salt4 #a ounce each flour and butter4 ,slice the vegetables and boil them with the lentils for one hour1 add salt and strain2 mix the flour1 butter1 and curry powder well on a plate1 place in an enamelled saucepan1 pour in the liquor1 and stir until it boils4 ,note4--,this sauce is suitable for curried eggs1 savoury rice balls1 etc4 ,no4 #afb4--;,curry ,sauce4 ,another way4 #a large onion4 #b ounces of butter4 #a_/b ounce of flour4 #a_/b pint water4 #b teaspoons of curry powder4 ,salt to taste4 ,slice and fry the onion in butter until nicely brown1 then stir in the flour and curry powder1 and mix all well together2 add water and salt1 and boil for ten or fifteen minutes1 stirring very frequently4 ,strain before serving4 ,no4 #afc4--;,curry ,sauce a ,brazil4 #b ounces ,brazil nuts4 #b ounces butter4 #a_/b ounce brown flour4 #c ounces tomatoes4 #a teaspoon salt4 #d teaspoons curry powder4 #a_/b pint brown stock4 #c onions sliced4 ,shell the nuts and pound them in a mortar4 ,fry the onions in one and a half ounces of butter until slightly brown2 add the nuts1 salt1 curry powder1 stock1 and tomatoes sliced2 simmer for one hour4 ,strain and thicken with half an ounce each of butter and brown flour mixed4 ,no4 #afd4--;,german ,sauce4 #a_/b pint sauce ,tournee ,no4 #ahb4 ,the yolks of #b eggs4 ,strain the yolks and add them to the sauce2 stir carefully over a moderate heat until it simmers1 but on no account must it boil or the eggs will curdle4 ,when it thickens 7about one minute7 it is done4 ,this is a very rich sauce4 ,no4 #afe4--;,haricot ,bean ,sauce4 #a pint soaked haricot beans4 #a #a_/b pints water4 #a onion4 #a_/b ounce each flour and butter4 #c_/d teaspoon salt4 #a_/b teaspoon mixed herbs4 #a inch cinnamon4 #a dozen peppercorns4 ,boil altogether for two hours 7excepting salt1 which must be added later71 the seasonings being tied up in a little piece of muslin so as to be easily removed2 strain and thicken with the paste of flour and butter1 stirring over the fire until it boils4 ,no4 #aff4--,lentil ,sauce4 #a_/b pint soaked lentils4 #a_/b pint water4 #a_/b pint tomato juice4 #a onion4 #a teaspoon salt4 #bd peppercorns4 ,a pinch of mixed herbs4 #a_/b ounce flour4 #a_/b ounce butter4 ,simmer the lentils with the peppercorns1 herbs1 and onion sliced1 for about twenty minutes2 add the tomato juice and salt2 simmer for another twenty minutes4 ,strain1 and thicken with the flour and butter4 ,no4 #afg4--,lentil ,sauce4 #a pint soaked lentils4 #a #a_/b pints water4 #a small onion4 #a_/b ounce flour4 #c_/d ounce butter4 #a_/b teaspoon salt4 #a dozen peppercorns4 #a small blade of mace4 ,place the lentils in a stewpan with the water and the onion 7cut in four71 peppercorns1 and mace1 tied up in a small piece of muslin4 ,boil three-quarters of an hour1 remove the flavourings1 add salt1 and simmer for another quarter of an hour4 ,strain1 rinse the stewpan1 pour back the sauce1 and thicken with the butter and flour4 ,note4--,the lentils should not be thrown away1 but are just ready for converting into sausages1 etc4 ,no4 #afh4--,lentil ,sauce4 #a #a_/b pints water4 #a_/b pint soaked lentils4 #c carrots4 #a turnip4 #c onions4 #b tomatoes4 #a_/b teaspoon salt4 #a ounce butter4 #a_/b ounce flour4 ,slice the vegetables1 and boil with the lentils for two hours4 ,strain and thicken with the flour and butter4 ,no4 #afi4--,mint ,sauce4 #d tablespoons of chopped mint4 #b tablespoons of sugar 7or a little less74 #a gill vinegar4 ,wash and pick over the mint1 which must be quite fresh1 and chop it rather fine2 then place in a mortar1 add the sugar1 and pound well together until thoroughly incorporated2 stir in the vinegar1 and pour into the sauce-boat or jar4 ,note4--,a covered receptacle should be used1 and the sauce is improved by being made some hours before required4 ,no4 #agj4--,parsley ,sauce4 #a tablespoon of parsley after chopping4 #a_/b pint white sauce4 ,take a handful of parsley2 and after washing it tie in a bunch and throw into boiling salted water for two or three minutes1 then well drain and chop very fine4 ,have ready the sauce1 stir in the parsley1 and pour into a hot tureen4 ,no4 #aga4--,sauce ,piquante4 #a ounce butter4 #a ounce flour4 #a gill water4 ,pepper and salt to taste4 ,melt the butter in a small saucepan1 and when dissolved shake in the flour1 stirring all the time until the paste is quite smooth2 add a little salt and pepper1 and then pour in gradually the water and vinegar2 stir well until the sauce has boiled for a few minutes4 ,it will then be quite ready4 ,no4 #agb4--,sauce ,royale4 #a turnip4 #a carrot4 #a onion4 #a tomato4 #a_/b ounce flour4 #b ounces butter4 #a pint water4 #a_/b teaspoon salt4 ,prepare the vegetables1 slice them1 and fry in an ounce of butter for five minutes2 add water and salt1 and simmer gently for one and a half hours4 ,strain and thicken with one ounce of butter and the flour4 ,no4 #agc4--,salad ,sauce4 #a_/b pint soaked haricot beans4 #a onion4 #a ounce butter4 #a_/b teaspoon salt4 #a tablespoon vinegar4 #a strip lemon peel4 ,a tiny piece of mace4 #a pint water4 #a_/b dozen peppercorns4 ,dissolve the butter in a saucepan1 then place in it the haricot beans1 onion sliced1 mace1 lemon peel1 peppercorns and water4 ,boil two hours1 rub through a sieve and allow to cool2 then strain again to remove scum1 add vinegar1 and pour over salad4 ,no4 #agd4--,salad ,sauce4 #a small onion4 #h slices of beetroot4 #b tablespoons of vinegar4 #a_/b pint haricot bean stock4 #a ounce butter4 #a_/b teaspoon ,worcester sauce4 #a_/d teaspoon mustard4 #a teaspoon lemon juice4 #b teaspoons browned flour4 ,pepper and salt to taste4 ,dissolve the butter in a small stewpan1 place in the onion sliced and fry ten minutes2 then add stock and beetroot1 and simmer for twenty minutes2 add the mustard1 sauce1 lemon juice1 and flour1 and simmer five minutes1 stirring all the time2 rub through a sieve1 and when cold stir in the vinegar4 ,this quantity is only sufficient for a small salad4 ,no4 #age4--,salad ,sauce4 #a pint tomato juice4 #a carrot4 #a turnip4 #a onion4 ,a very small piece each of mace and cinnamon4 #b tablespoons cooked haricot beans4 #b tablespoons vinegar4 #a teaspoon salt4 #a_/d teaspoon pepper4 #a ounce butter4 ,slice the vegetables and fry in the butter for ten minutes2 then place in a stewpan with the tomato juice 7tinned will answer the purpose71 mace1 cinnamon1 salt and pepper4 ,boil for half an hour1 then place in the beans and simmer for twenty minutes2 rub through a sieve1 and when cold stir in the vinegar4 ,it is then ready for use4 ,no4 #agf4--,salad ,sauce4 ,the yolks of two eggs4 #a gill of milk4 #a_/b gill of vinegar4 ,a large pinch of salt4 ,the same of pepper4 ,drop the yolks into a small enamelled stewpan1 add the pepper and salt1 and stir well with a wooden spoon2 pour in the milk1 which should be just at boiling point1 then stir briskly over a gentle heat for about ten minutes1 or until the sauce thickens1 but it must on no account be allowed to boil1 or it will curdle4 ,when sufficiently thick1 remove from the fire1 stir in the vinegar1 and stand on one side to get thoroughly cold4 ,it is then ready for use4 ,no4 #agg4--,sauce ,superbe4 #a large turnip4 #a large carrot4 #a large onion4 #a large tomato4 #a small stick of celery4 #a teaspoon salt4 #b tablespoons pearl barley4 #b ounces butter4 #a #a_/b pints water4 #ab peppercorns4 #b cloves4 ,a very little each of mace and cinnamon1 tied in muslin4 ,slice the vegetables1 except the tomato1 and fry in the butter until a nice brown2 place in a stewpan together with the water1 barley1 salt and flavourings1 and boil three-quarters of an hour4 ,add tomato sliced1 simmer half an hour1 stirring frequently1 and strain4 ,if required for masking1 thicken with one ounce each of brown flour and butter4 ,note4--,the vegetables and barley may be served as a stew1 or used in various ways4 ,no4 #agh4--,tomato ,sauce4 #a pound tomatoes4 #a carrot4 #a turnip4 #a onion4 ,a few peppercorns4 #a_/d pint water4 #a_/b teaspoon salt4 #b ounces butter4 #a ounce flour4 ,scald and peel the tomatoes1 and slice them 7or half a pint of tinned tomato juice may be used72 also slice the carrot1 turnip and onion1 and fry altogether in one and a half ounces of butter for ten minutes4 ,add water1 peppercorns and salt1 and stew gently for half an hour4 ,strain into a small enamelled saucepan1 put in the flour and half an ounce of butter mixed together1 and stir over a moderate heat until it boils4 ,no4 #agi4--,tomato ,sauce4 ,another way4 #a_/b pint tomato juice4 #a small onion4 #a_/b teaspoon salt4 #f peppercorns4 #a ounce flour4 #a ounce butter4 ,slice the onion1 and boil it in the tomato juice with the peppercorns and salt for one hour2 strain4 ,mix the flour and butter on a plate with a knife2 when thoroughly incorporated1 place in the tomato juice and stir until it boils4 ,no4 #ahj4--,tomato and ,haricot ,bean ,sauce4 #a pint soaked haricot beans4 #a onion4 ,tomato liquor4 ,the seeds of vegetable marrow1 if handy1 or any odd pieces of vegetable4 #a ounce flour4 #a ounce butter4 #a #a_/b pints water4 #c_/d teaspoon salt4 ,boil altogether for about two hours2 strain1 rubbing the beans through a sieve with a wooden spoon4 ,add to this an equal quantity of cooked tomato liquor1 which is already seasoned with butter1 pepper and salt4 ,thicken with the paste of flour and butter1 stirring over the fire until it boils4 ,be sure that the sauce is sufficiently seasoned before sending to table4 ,no4 #aha4--,tomato ,sauce ,piquante4 #a #a_/b pounds tomatoes4 #c middling-sized apples4 #b small onions4 #a_/b gill vinegar4 #a gill water4 ,pepper and salt to taste4 ,slice the tomatoes1 onions1 and apples into a small stewpan1 add water and vinegar and a little pepper and salt1 simmer gently until tender1 rub through a hair sieve1 re-warm and serve4 ,note4--,should the liquor boil away too soon1 a little more water may be added as required4 ,no4 #ahb4--,sauce ,tournee4 #a pint white stock4 ,a large sprig of parsley4 #f button mushrooms chopped4 #a large onion4 ,simmer altogether for half an hour1 then strain very carefully4 ,if desired very rich1 a dessertspoonful of cream may be placed in the tureen and the sauce poured over gradually1 stirring all the time4 ,no4 #ahc4--,vegetable ,sauce4 #a carrot4 #a onion4 #a turnip4 ,a little celery4 #a ounce flour4 #a ounce butter4 #a #a_/b pints water4 #a_/b teaspoon salt4 #a dozen peppercorns4 #a inch stick of cinnamon4 #a teaspoon mixed herbs4 ,prepare the vegetables1 cut them up in small pieces1 place in a saucepan with the water1 salt and flavourings1 simmer for one hour2 strain1 replace in the saucepan1 which should have been rinsed1 and thicken with flour and butter1 or if a little cold boiled rice is handy it may be substituted for the flour1 and should be added with one ounce of butter to the sauce five minutes before it is strained4 ,a teaspoonful of lemon juice added the last thing will give additional piquancy to the sauce4 ,note4--,this quantity will make about three-quarters of a pint of sauce4 ,no4 #ahd4--,white ,sauce4 #a ounce butter4 #a_/b ounce flour4 #a_/d pint each milk and water4 ,a pinch of salt4 ,mix the flour and butter well together on a plate with a knife1 place this paste in a small enamelled saucepan1 add salt and milk1 and stir over the fire until it is perfectly smooth and has boiled for one minute4 ,it is then ready for use4 ,no4 #ahe4--,rich ,white ,sauce4 #a #a_/b ounces butter4 #a_/b ounce flour4 ,yolk of one egg4 #a_/d pint each milk and water4 ,a pinch of salt4 ,prepare sauce same as ,no4 #ahd1 and stand the saucepan on one side for ten minutes1 then drop into it the yolk of an egg1 and stir over a gentle heat for a few minutes1 but on no account allow it to boil again1 or the sauce will curdle4 ,,salads4 ,no4 #ahf4--;,beetroot ,salad4 #b medium-sized beets4 ,hard-boiled yolk of #a egg4 ,tablespoon chopped watercress4 ,pepper and salt to taste4 ,sauce ,no4 #agf4 ,peel and slice the beets 7about a quarter of an inch thick71 and pile the slices in a glass dish or bowl1 sprinkle with the watercress and yolk of egg rubbed through a wire sieve1 and pour the sauce round the base4 ,no4 #ahg4--;,cabbage ,salad4 #a nice cabbage1 or sufficient young greens to make a dish4 ,boil the cabbage in the usual way4 ,when cooked1 after thoroughly extracting all the water1 stand on one side to get quite cold4 ,place in a salad bowl or glass dish1 and pour over it half a pint of salad sauce ,no4 #agc4 ,no4 #ahh4--;,carrot ,salad4 #a dozen young carrots4 ,water4 #a teaspoon salt4 #a strip lemon peel4 ,scrape the carrots and throw them into cold water2 then place them in a saucepan with sufficient water to cover1 with salt and lemon peel4 ,boil half an hour or until tender1 place them on a board1 cut into thick slices1 which place in salad sauce ,no4 #agf2 gently toss them in this till each piece is covered with the sauce1 then turn them into a dish or bowl1 and garnish with sprigs of watercress4 ,no4 #ahi4--;,cucumber ,salad4 #a medium-sized cucumber4 #a ounce butter4 #a_/d teaspoon salt4 #a_/d teaspoon pepper4 #b tablespoons water4 ,a little grated nutmeg4 ,sauce ,no4 #agd4 ,peel and slice the cucumber 7about quarter inch thick71 and if not very young remove the seeds1 place the slices in a stewpan together with the water1 butter1 salt and nutmeg4 ,simmer until tender1 leaving the lid off so as to reduce the liquor4 ,arrange the slices in a dish1 taking care not to break them1 sprinkle with the pepper1 pour over the sauce1 and do not serve until perfectly cold4 ,no4 #aij4--;,haricot ,bean ,salad4 #a_/b pint soaked haricot beans4 #a pint of water4 #a ounce butter4 #a_/b teaspoon salt4 ,a little grated nutmeg4 #a_/b pint ,sauce ,no4 #agd4 ,dissolve half an ounce of butter in a saucepan1 place in the beans and water1 and boil one and a half hours2 add salt and boil another half hour4 ,when done1 strain 7saving the liquor71 and turn the beans into a basin containing half an ounce of oiled butter and the nutmeg4 ,stir the beans about carefully1 and then place them in a dish or salad bowl2 pour the sauce over1 and stand on one side to get thoroughly cold4 ,no4 #aia4--,onion ,salad4 #b large ,spanish onions4 #a strip of lemon peel4 #a_/b dozen peppercorns4 ,sauce ,no4 #agf4 ,peel and quarter the onions1 and boil them in salted water with the peppercorns and lemon peel4 ,when quite tender1 lift them out and place on one side to drain and get cold4 ,when quite cold1 place them in a dish or bowl1 pour half the sauce over1 and reserve the remainder to pour over just before sending to table4 ,no4 #aib4--,potato ,salad4 #d good-sized cold potatoes4 #a tablespoon of chopped watercress4 #a_/b pint ,sauce ,no4 #age4 ,the potatoes may either be boiled in their skins or peeled2 in the first way they will be the better flavoured and more nourishing1 in the latter a better colour4 ,they must be taken up carefully directly they are tender1 and not allowed to break up at all4 ,cut into slices about half an inch thick1 stamp out into fancy shapes and arrange prettily in a small bowl or dish2 sprinkle them with the watercress1 which should have been thoroughly washed in salted and rinsed in fresh water2 then pour over the sauce4 ,this salad1 which is generally much appreciated1 will be found a very useful way of using up cold potatoes4 ,no4 #aic4--,sea ,kale ,salad4 #f or #h heads of kale4 ,sauce ,no4 #agf4 ,boil the kale until tender in salted water4 ,when quite done1 strain1 and stand on one side to get cold4 ,cut into pieces about one inch long1 place in a dish or bowl1 pour over half the sauce1 and the remainder just before sending to table4 ,no4 #aid4--,vegetable ,salad4 #d young carrots4 #d young potatoes4 #a shalot4 #a_/b teaspoon salt4 #c tomatoes4 #a teaspoon minced watercress #a_/b pint water4 #a tablespoon vinegar4 ,scrape the carrots and potatoes very clean1 and stew them gently until tender in the vinegar1 salt and water1 but on no account must they be allowed to break4 ,when done1 take up carefully and place on a board to cool4 ,scald the tomatoes by plunging them first into boiling water and then into cold2 remove the skins and seeds and cut into small slices4 ,when the vegetables are quite cold1 cut them up into ornamental shapes1 and arrange them with the tomatoes and shalot very finely minced in a salad bowl1 pour over a ,mayonnaise sauce or salad sauce ,no4 #agf1 and sprinkle the watercress on the top4 ,hard-boiled eggs may be added if liked4 ,,pies1 ,,puddings1 ,,etc4 ,no4 #aie4--;,alexandra ,pie4 #a pint soaked haricot beans4 #a carrot4 #a turnip4 #b onions4 #a_/b pint liquor4 #a ounce butter4 #a_/b pound mashed potatoes4 #b ounces bread crumbs4 #a egg4 #a teaspoon salt4 #a quart water4 ,slice the carrot1 turnip and onions1 boil them with the beans one and a half hours1 add salt and boil half an hour1 strain1 turn the beans and vegetables on to a large plate and place on one side to cool4 ,dissolve the butter in a frying pan1 and fry the beans and vegetables until slightly browned2 turn into a pie dish1 pour over the liquor which was strained off1 place in the mashed potatoes1 and lastly cover with the egg and bread crumbs well mixed4 ,the white and yolk should be beaten separately4 ,bake in a rather hot oven until a nice brown4 ,no4 #aif4--;,asparagus ,pudding4 #dj heads of asparagus4 #a #a_/b ounces flour4 #b ounces butter4 #d eggs4 #a tablespoon milk4 #a_/b teaspoon salt4 ,a little pepper4 ,place the flour and butter in a basin and beat them thoroughly1 then add the salt1 pepper1 milk1 the eggs well beaten1 and the tender green part of the asparagus cut very small2 stir all well together1 then pour into a well-buttered mould or basin1 and steam for one and a half hours4 ,turn out1 and serve with asparagus sauce poured over4 ,no4 #aig4--;,baked ,batter4 #c ounces flour4 #b eggs4 #a_/b pint milk4 #a ounce butter4 ,a pinch of salt4 ,place the flour and salt in a basin1 beat up the eggs in another basin2 add half the butter to the milk1 and place in the oven for a few minutes to allow the butter to dissolve1 then add the milk to the eggs and pour on to the flour1 stir briskly with a wooden spoon1 grease a baking tin or dish with the remainder of the butter1 pour in the batter1 and bake in a rather hot oven for half an hour4 ,no4 #aih4--,whole ,meal ,biscuits4 #d ounces whole meal flour4 #b ounces white flour4 #a egg4 #a_/b teaspoon baking powder4 #a #a_/b ounces butter4 #a #a_/b ounces sugar4 #a_/b tablespoon golden syrup4 ,mix the two flours1 the butter1 baking powder1 and sugar well together on the paste-board2 make a hole in the centre into which break the egg1 and pour in the syrup1 then mix with the hand until all be thoroughly incorporated4 ,roll the paste very thin1 stamp out the required size1 prick over with a fork1 and bake in a brisk oven until crisp4 ,no4 #aii4--;,cherry ,tartlets4 #a pound cherries4 #a_/d pound white sugar4 #a_/b pint water4 ,short paste4 ,place the sugar and water in an enamelled stewpan over a gentle heat2 remove the stalks1 and place the cherries in this syrup2 boil gently until tender1 removing the scum as it rises4 ,have ready one dozen little tartlet tins1 line them with the paste1 bake for ten minutes1 then fill them with cherries and a little syrup1 and finish baking4 ,no4 #bjj4--;,chestnut ,cakes4 #a pound chestnuts4 #b eggs4 #b teaspoons castor sugar4 #b #a_/b ounces butter4 ,boil the chestnuts half an hour1 strain1 and after removing shells and skins1 rub them through a wire sieve with a wooden spoon4 ,mix the sugar and two ounces of the butter to a cream1 add the chestnuts1 flour and eggs well beaten1 and stir all well together4 ,take a tin greased with the remaining half ounce of butter1 place the mixture in it in the shape of little hills1 and bake in a moderate oven for twenty to thirty minutes2 or the mixture may be spread over the tin in a thin layer1 and when done stamped out into fancy shapes4 ,no4 #bja4--;,french ,plum ,pasties4 #f ounces whole meal flour4 #b ounces white flour4 #c ounces butter4 ,a little water4 ,stewed ,french plums4 #a egg4 ,make a paste of the flour1 butter1 water1 and half the egg2 roll out rather thin2 cut into four-inch squares1 place a ,french plum1 having removed the stone1 in the centre of each square1 moisten the edges with a little water1 fold them over1 brush over with the remainder of the beaten egg1 and bake in a moderate oven for fifteen or twenty minutes4 ,note4--,they may be eaten either hot or cold1 and will be found particularly suitable for travelling1 etc4 ,no4 #bjb4--,potted ,haricot ,beans4 7,see ,,potted ,,lentils47 ,no4 #bjc4--,lentil ,pudding4 #a tablespoon soaked lentils4 #a_/d pint water4 #b tablespoons soaked sago4 #a_/b ounce butter4 #a turnip4 #a carrot4 #a shalot4 #a_/b teaspoon salt4 ,paste for crust ,no4 #bjg4 ,slice the carrot and turnip1 mince the shalot1 and place them in a stewpan with the lentils1 butter1 and water2 boil for about half an hour1 add salt and sago1 and stir for three minutes4 ,line a small pudding basin with paste1 pour in the mixture1 cover with more paste1 tie a floured cloth over1 and boil for three hours4 ,no4 #bjd4--,potted ,lentils4 #a quart soaked lentils4 #a quart water4 #d ounces butter4 #a teaspoon salt4 ,a pinch of sweet herbs4 #f cloves4 #f allspice4 #ab peppercorns4 #a inch cinnamon stick4 ,a piece of mace size of a shilling4 ,dissolve the butter in a saucepan1 then place in all the ingredients except the salt4 ,remove the scum as it rises4 ,boil one hour1 add salt1 boil again half an hour1 then remove the lid and stir constantly for another half hour1 or until the lentils are reduced to a thick pulp4 ,rub through a wire sieve with a wooden spoon until only the husks remain4 ,when quite cold1 place in a dish or jar1 and pour oiled butter over the top to exclude the air4 ,it will keep good for some days4 ,note4--,the thick remaining in the sieve may be re-boiled for stock4 ,no4 #bje4--;,baked ,mushroom ,pudding4 #a_/b pound haricot bean pulp4 #f or #h button mushrooms4 #a shalot4 #b teaspoons of ,worcester or other sauce4 #c eggs4 #a ounce butter4 ,pepper and salt to taste4 ,to obtain the pulp1 rub about three-quarters of a pound of well-cooked beans through a wire sieve1 add the mushrooms and shalot very finely minced1 stir in the yolks of the eggs reserving the whites1 add seasoning if required2 grease a deep tin or pie dish with the butter1 pour in the mixture1 and bake for about half an hour1 or until set4 ,in the meantime beat the whites to a stiff froth1 and after beating add the sauce1 turn the pudding on to a hot dish1 arrange the froth prettily over it1 and return to the oven to set the egg4 ,serve quickly4 ,this pudding may be steamed instead of baked1 but the whites of eggs will not then be required4 ,no4 #bjf4--;,boiled ,mushroom ,pudding4 ,mushrooms4 ,pudding crust4 ,butter a pudding basin1 line it with paste1 fill with mushrooms1 add pepper and salt to taste 7about one teaspoonful of salt and half of pepper to one dozen good sized mushrooms71 adding gravy made by stewing the peel and stalks of the mushrooms for half an hour in sufficient water to cover them1 and strained before using4 ,cover with paste1 flour a cloth and tie firmly over1 and boil for three hours4 ,no4 #bjg4--,plain ,paste for ,puddings4 #c_/d pound flour4 #f ounces butter4 ,rather less than #a_/b pint water4 ,a pinch of salt4 #a teaspoon baking powder4 ,pass the flour through a sieve on to a board1 mix with it the salt and baking powder1 and thoroughly rub in the butter4 ,make a hole in the centre of the paste1 pour in the water1 stirring it into the paste at the same time with the other hand4 ,when sufficiently moist to adhere in the shape of a ball1 roll out to the required thickness4 ,if cooked in a basin the pudding will require to boil for at least three hours2 if in a cloth1 less time will be found sufficient4 ,no4 #bjh4--,puff ,paste4 #a_/b pound ,vienna flour4 #f ounces butter4 #a egg4 #a_/b tea-cup cold water4 #a teaspoon lemon juice4 ,place the flour in the middle of a paste-board1 and lightly roll the butter in it1 then divide the butter into two equal parts1 and place one half on one side4 ,chop the other half in the flour1 then make a hole in the centre1 in which place the lemon juice1 the egg 7whole71 and the water2 mix well together1 and put in a cool place for about fifteen minutes4 ,then roll it out half an inch thick4 ,place the other half of the butter in the centre1 fold over two sides of the paste1 and roll out again2 this latter counts as the first roll1 and the paste must be rolled out five times in all1 allowing an interval of ten minutes between each roll4 ,the paste should then be left for at least two hours in a cool place with a damp cloth over it before being used4 ,note4--,in warm weather1 the butter1 egg1 and water should be kept in a basin with ice for at least half an hour before using4 ,no4 #bji4--,potato ,pie4 #d or #f potatoes1 according to size4 ,cooked haricot beans4 #a onion4 ,about one tablespoon of chopped mint or parsley4 ,puff or short paste4 ,parboil the potatoes1 slice and lay them in a pie-dish with the onion sliced1 as many beans as are liked1 and a few tablespoons of the liquor4 ,sprinkle over the parsley or mint1 cover with paste1 and bake4 ,no4 #baj4--,potato ,pudding4 #d or #f potatoes1 according to size4 #a onion or shalot4 #a gill of milk4 #b hard boiled eggs4 #a teaspoon salt4 #a teaspoon mixed sweet herbs4 ,paste for crust ,no4 #bjg4 ,boil the potatoes1 onion and egg separately for fifteen minutes1 then slice and mix well together1 sprinkling in the salt and herbs4 ,line a middling sized pudding basin with paste1 fill with the mixture1 pour in the milk1 cover with paste1 wetting round the edges so that they join well1 tie a cloth over1 plunge it into a large saucepan half full of boiling water1 and boil rather fast for three and a half hours4 ,note4--,a vegetable sauce should be served with the pudding4 ,no4 #baa4--;,boiled ,rice4 ,for ,curries1 etc4 ,about #ab ounces of rice4 ,a pinch of salt4 ,water4 ,place the rice in a saucepan1 cover with cold water and bring to the boil1 then strain away the water and return the rice to the saucepan1 add fresh cold water and the salt1 and boil for fifteen minutes1 then strain it through a colander again4 ,stand the colander containing the rice on a plate1 cover it with a cloth and place in a warm 7not hot7 oven for two hours4 ,stir the rice occasionally with a fork4 ,no4 #bab4--,summer ,pie4 #a_/b peck green peas4 #a cabbage lettuce4 #a onion4 #a egg4 #a tablespoon chopped mint4 #a_/b teaspoon salt4 ,puff or short paste4 ,shell the peas1 and boil them in a little water with the salt and onion sliced4 ,well wash the lettuce1 shred it1 place in a pie-dish1 and when the peas are done1 add them1 including the liquor in which they have been boiled 7if there be more liquor than the pie-dish will conveniently hold1 it should be added after the pie is cooked74 ,sprinkle the mint over the top1 cover with paste in the usual way1 brush over with the beaten egg1 and bake in a rather hot oven for about three-quarters of an hour4 ,no4 #bac4--,vermicelli and ,tomato ,pudding4 #f ounces cooked vermicelli4 #f ounces mashed potato4 #b shalots1 or a small onion4 #b eggs4 #a teaspoon salt4 #a_/d teaspoon pepper4 #b tablespoons tomato juice4 #a ounce butter4 ,boil the shalot or onion ten minutes1 then mince finely and mix well with the vermicelli1 potatoes1 salt1 pepper1 tomato and yolks of eggs1 beat the whites and add them last1 then pour the mixture into a well-buttered pudding basin1 and steam one and a half hours1 or it may be baked4 ,,fruits4 ,no4 #bad4--,puree of ,apples4 ,very suitable for young children4 #a_/b pint water4 #bd lumps sugar4 #f apples4 ,a little cinnamon or cloves4 ,dissolve the sugar in the water1 then add the cloves and apples 7which should not be peeled74 ,simmer for twenty or thirty minutes4 ,then rub through a sieve with a wooden spoon4 ,no4 #bae4--,stewed ,apples4 #f or #h apples1 according to size4 #a pint water4 #dj lumps sugar4 ,a few cloves4 ,dissolve the sugar in the water1 peel and core the apples 7but do not cut them71 and place them with the cloves in the syrup1 stew very gently for about ten minutes1 then turn the apples and simmer for another ten minutes1 or until they are tender1 but not broken4 ,when done1 place them in a pretty dish1 and fill the hollow part with jam or custard4 ,reduce the syrup by boiling it over the fire for a few minutes with the lid off1 strain over the apples1 and allow to cool before serving4 ,no4 #baf4--;,apples ,stewed a la ,gloire4 #aj or #ab stewing apples4 #a #a_/b pints of water4 #a_/b pound loaf sugar4 #a dozen crystallized cherries4 #b bananas4 #a strip of lemon peel4 #ab cloves4 #a small stick of cinnamon tied in muslin4 ,place the water1 sugar1 and flavourings in a large enamelled stewpan1 and stand over a gentle heat until the sugar is dissolved4 ,peel the apples1 carefully remove the cores1 leaving the apples whole2 place them in the syrup1 and simmer until perfectly tender1 but not broken4 ,when done1 lift them out into a glass dish 7which should have been previously warmed to prevent cracking71 press them slightly with a spoon so as to make a smooth surface slightly raised in the centre1 and stand them on one side to get cold4 ,when the apples are cold1 strain the syrup into a small stewpan1 and reduce over a moderate heat for fifteen or twenty minutes4 ,cut the bananas into quarter-inch slices1 stamp out the seeds1 and arrange the rings on the apple1 placing a cherry in the middle of each ring4 ,pour the syrup over the top1 when1 if it be sufficiently reduced1 it will immediately set1 and form a very ornamental as well as delicious dish4 ,no4 #bag4--,stewed ,french ,plums4 #a pound ,french plums4 #f or #h lumps of sugar4 ,water4 ,wash the plums by placing them in a sieve or strainer and pouring hot water over them2 then place them in a stewpan1 cover with water1 and boil very gently for half an hour2 drop in the sugar and simmer for another half hour4 ,when done1 remove the lid and stand the stewpan on one side for the plums to cool4 ,pile them in a glass dish1 and pour the syrup over4 ,no4 #bah4--,masked ,pears4 #f stewing pears4 #c_/d pint water4 #a egg4 #f tablespoons bread crumbs4 #bd lumps sugar4 #a inch cinnamon stick4 ,jam4 #a_/b ounce butter4 ,make a syrup of the sugar and water1 peel and hollow the pears 7which must remain whole71 place them in the syrup1 and stew gently one hour or until tender2 lift them out very carefully on to a plate and allow to cool4 ,fill them with jam1 roll in egg and bread crumbs1 place in a buttered dish1 and bake for about twenty minutes4 ,in the meantime1 place the cinnamon in the syrup and boil until it is reduced1 place the pears in a pretty dish1 pour the syrup over them through a strainer1 and allow to cool4 ,no4 #bai4--,stewed ,pears4 #a dozen stewing pears4 #a quart water4 #a_/b pound loaf sugar4 #b inches cinnamon stick4 ,peel the pears carefully and remove the cores1 but leave them whole4 ,dissolve the sugar in the water1 using an enamelled stewpan1 place the pears in this and allow to simmer for two hours1 keeping the lid on4 ,remove the stewpan from the fire1 and stand it on one side without the lid until the pears are perfectly cold1 then carefully lift them out 7they should be a beautiful red colour7 into a glass dish4 ,strain the syrup into a small stewpan1 boil over a good heat for about fifteen minutes 7watching it carefully the latter portion71 reduce to three tablespoons1 pour over the pears1 and allow to thoroughly cool before serving4 ,no4 #bbj4--;,early ,rhubarb ,stewed4 #e or #f large sticks of rhubarb4 #cj lumps sugar4 #a_/b ounce butter4 #a gill milk4 ,dissolve the sugar in the milk1 then add the butter and rhubarb cut up4 ,stew gently over a moderate heat until tender4 ,no4 #bba4--,strawberries in ,syrup4 #a pound strawberries4 #a pound cherries4 #a_/b pound loaf sugar4 #a pint water4 ,pound the cherries in a mortar1 crushing as many of the stones as possible4 ,place them with the water and sugar in a stewpan1 and boil one hour without the lid4 ,strain the syrup into a small stewpan1 and reduce until it commences to thicken1 then place in the strawberries 7first removing the stalks71 and shake them so that they become coated with the syrup4 ,lift them out into a glass dish1 reduce the syrup again until it becomes quite thick1 pour over the strawberries1 and allow to get quite cold4 ,,index4 7,the numbers given refer to the recipes47 ,soups4 ,artichoke4 #a4 ,asparagus4 #b4 ,brown4 #c4 ,carrot4 #d4 ,celery4 #e4 ,chestnut4 #f4 ,french bean4 #g4 ,green kale4 #h4 ,haricot bean4 #i4 ,lentil4 #aj4 broth4 #aa4 tea4 #ab4 ,mulligatawny4 #ac4 ,oatmeal4 #ad4 ,onion4 #ae4 ,parsnip4 #af4 ,pea4 #ag4 dried green4 #ah4 fresh4 #ai4 ,potato4 #bj4 ,rice4 #ba4 ,sea kale4 #bb4 ,semolina4 #bc4 ,stock1 brown4 #bd4 white4 #be4 ,tomato4 #bf4 ,turnip4 #bg4 ,vegetable4 #bh4 marrow4 #bi4 ,vermicelli4 #cj4 ,stews4 ,brighton4 #ca4 ,carrot4 #cb4 ,cucumber4 #cc4 ,cucumber and beetroot4 #cd4 with sauce piquante4 #ce4 braized1 with tomato sauce4 #cf4 ,mushrooms4 #cg4 ,potato4 #ch4 baked4 #ci4 ,pea1 fresh green4 #dj4 and lettuce4 #da4 and potato4 #db4 ,haricot bean4 #dc1 #dd1 #de4 ragout4 #df4 and green pea4 #dg4 ,irish4 #dh4 ,lentil1 with forcemeat cutlets4 #di4 ,rice4 #ej4 ,spanish onion4 #ea4 ,tennis4 #eb4 ,tomato ragout4 #ec4 ,vegetable1 rich baked4 #ed4 ragout4 #ee4 marrow4 #ef4 ,fritters1 ,etc4 ,almond1 savoury4 #eg4 ,batter4 #eh4 ,brazil rissoles4 #ei4 ,egg and tomato4 #fj4 ,golden marbles4 #fa4 ,haricot bean croquettes4 #fb4 ,kromskies4 #fc4 ,mushroom croquettes4 #fd4 ,potato4 #fe4 ,savoury4 #ff4 queen4 #fg4 ,semolina1 sweet4 #fh4 ,vermicelli and cheese4 #fi1 #gj4 ,savouries4 ,asparagus and egg on toast4 #ga4 ,batter1 rolled1 stuffed with forcemeat4 #gb4 boiled4 #gc4 ,cheese mixture4 #gd4 ,chestnuts1 with ,maitre d',hotel sauce4 #ge4 ,eggs on toast4 #gf4 ,forcemeat4 #gg4 balls4 #gh4 ,haricot beans on bread4 #gi4 on toast4 #hj4 with eggs4 #ha4 garnished4 #hb4 mould4 #hc4 ,lentil cakes4 #hd4 ,mixture4 #he1 #hf4 ,mushrooms a la ,francaise4 #hg4 ,pancakes4 #hh4 ,peas1 green1 and carrots on toast4 #hi4 ,potato1 baked1 with sage and onion4 #ij4 casserole of4 #ia4 and celery balls4 #ib4 and eggs with celery sauce4 #ic4 fried with eggs4 #id4 olives4 #ie4 pyramids4 #if4 stuffed4 #ig1 #ih4 ,rice balls4 #ii4 ,rissoles4 #ajj4 ,sage and onion patties4 #aja4 ,sausages4 #ajb4 in batter4 #ajc4 ,brussels sprout4 #ajd4 curry flavour4 #aje4 lentil and tomato4 #ajf4 savoury4 #ajg4 semolina4 #ajh4 ,semolina4 #aji4 and cheese4 #aaj4 ,spanish onions stuffed4 #aaa4 ,spinach with peas and tomatoes4 #aab4 ,surprise balls4 #aac4 ,toad-in-the-hole4 #aad4 ,tomatoes in batter1 plain4 #aae4 in batter1 seasoned4 #aaf4 and eggs on toast4 #aag4 ,turnips with poached eggs4 #aah4 ,vegetable marrow with potato balls4 #aai4 marrow rings with tomato batter4 #abj4 marrow stuffed4 #aba1 #abb4 ,vermicelli and cheese4 #abc4 ,souffles4 ,bread4 #abd4 ,cauliflower4 #abe4 ,cauliflower and potato4 #abf4 ,garnie4 #abg4 ,moulded4 #abh4 ,haricot bean4 #abi4 with ,bechamel sauce4 #acj4 and spinach4 #aca4 ,lentil4 #acb4 ,pea1 fresh green4 #acc4 ,petites4 #acd4 ,tomato4 #ace4 ,curries4 ,beetroot and cucumber4 #acf4 ,eggs4 #acg4 ,haricot beans4 #ach1 #aci4 ,lentils4 #adj4 ,tomatoes4 #ada4 ,turnips4 #adb4 ,vegetables4 ,artichokes with sauce royale4 #adc4 ,beetroot1 fried4 #add4 ,brussels sprouts4 #ade4 ,french beans4 #adf4 ,greens1 a nice way4 #adg4 tasty4 #adh4 ,haricot beans4 #adi4 ,mushrooms1 baked4 #aej4 ,peas1 green4 #aea4 ,potatoes1 mashed4 #aeb4 new1 fried4 #aec4 ,salsify4 #aed4 ,tomatoes4 #aee4 ,sauces4 ,a la bonne femme4 #aef4 ,a la petite cuisiniere4 #aeg4 ,apple4 #aeh4 ,asparagus4 #aei4 ,bechamel4 #afj4 ,curry4 #afa1 #afb4 a ,brazil4 #afc4 ,german4 #afd4 ,haricot bean4 #afe4 ,lentil4 #aff1 #afg1 #afh4 ,mint4 #afi4 ,parsley4 #agj4 ,piquante4 #aga4 ,royale4 #agb4 ,salad4 #agc1 #agd1 #age1 #agf4 ,superbe4 #agg4 ,tomato4 #agh1 #agi4 and haricot bean4 #ahj4 piquante4 #aha4 ,tournee4 #ahb4 ,vegetable4 #ahc4 ,white4 #ahd4 rich4 #ahe4 ,salads4 ,beetroot4 #ahf4 ,cabbage4 #ahg4 ,carrot4 #ahh4 ,cucumber4 #ahi4 ,haricot bean4 #aij4 ,onion4 #aia4 ,potato4 #aib4 ,sea kale4 #aic4 ,vegetable4 #aid4 ,pies1 ,puddings1 ,etc4 ,alexandra pie4 #aie4 ,asparagus pudding4 #aif4 ,batter1 baked4 #aig4 ,biscuits1 whole meal4 #aih4 ,cherry tartlets4 #aii4 ,chestnut cakes4 #bjj4 ,french plum pasties4 #bja4 ,haricot beans1 potted4 #bjb4 ,lentil pudding4 #bjc4 ,lentils1 potted4 #bjd4 ,mushroom pudding1 baked4 #bje4 boiled4 #bjf4 ,paste1 plain4 #bjg4 puff4 #bjh4 ,potato pie4 #bji4 pudding4 #baj4 ,rice1 boiled1 plain4 #baa4 ,summer pie4 #bab4 ,vermicelli and tomato pudding4 #bac4 ,fruits4 ,apples1 puree of4 #bad4 stewed4 #bae4 stewed a la gloire4 #baf4 ,french plums4 #bag4 ,pears1 masked4 #bah4 stewed4 #bai4 ,rhubarb1 early1 stewed4 #bbj4 ,strawberries in syrup4 #bba4 ,,chiswick ,,press3--,c4 ,,whittingham ,,and ,,co41 ,,tooks ,,court1 ,,chancery ,,lane4 ,transcriber's ,note3 ,the following is a list of corrections made to the original4 ,the first line is the original line1 the second the corrected one4 ,no4 #da--;,green ,pea and ,lettuce ,stew4 ,no4 #da4--;,green ,pea and ,lettuce ,stew4 together all the ingredients for the stuffing1 cut the pototoes together all the ingredients for the stuffing1 cut the potatoes #b teapoons sage4 in ,no4 #ih #b teaspoons sage4 ,note4--,rice1 semolina4 etc41 may be used in place of the vermicelli4 ,note4--,rice1 semolina1 etc41 may be used in place of the vermicelli4 #c tablespoons minced spinach #c tablespoons minced spinach4 ,no4 #aci--;,curried ,haricot ,beans4 ,no4 #aci4--;,curried ,haricot ,beans4 ,note--,the rice may be omitted4 ,note4--,the rice may be omitted4 hour1 ,strain1 add pepper and salt1 and thicken the juice with the flour hour4 ,strain1 add pepper and salt1 and thicken the juice with the flour ,no #afb4--;,curry ,sauce4 ,no4 #afb4--;,curry ,sauce4 ,hard-boiled yoke of #a egg4 ,hard-boiled yolk of #a egg4