,transcriber's ,note3 ,every effort has been made to replicate this text as faithfully as possible1 including inconsistencies in spelling and hyphenation2 changes 7corrections of spelling and punctuation7 made to the original text are listed at the end of this file4 ,although some of its entries are not in alphabetical order1 no attempt has been made to reorder the index4 -------------------------------- ,crown #hvo1 #b_/f net ,a ,,guide ,,to ,,modern ,,cookery ,,by ,,the ,,same ,,author ,fourth ,edition -------------------------------- ,crown #hvo1 #b_/f net #cff ,,menus and #abjj ,,recipes ,of the ,baron ,brisse ,in ,,french and ,,english ,translated by ,mrs4 ,matthew ,clark ,ninth ,edition -------------------------------- ,fcap4 #hvo1 #b_/f net ,,leaves ,,from ,,our ,,tuscan ,,kitchen ,,or ,,how ,,to ,,cook ,,vegetables ,by ,janet ,ross ,with ,photogravure ,frontispiece ,third ,edition -------------------------------- ,,the ,,skilful ,,cook ,a ,,practical ,,manual ,,of ,,modern ,,experience ,,by ,,mary ,,harrison ,,first ,,class ,,dipl,m,e1 ,,south ,,kensington ,,lecturer ,,on ,,hygiene1 ,,domestic ,,economy ,,and ,,cookery ,,eighth ,,edition #aije ,,london ,j4 ,m4 ,,dent ,,co4 #bi #cj1 ,,bedford ,,street1 ,w4,c4 ,all rights reserved ,,to ,,her ,,royal ,,highness ,,the ,,princess ,,christian ,,whose ,,interest ,,in ,,every ,,good ,,and ,,useful ,,work ,,has ,,so ,,justly ,,endeared ,,her ,,to ,,all ,,classes ,,of ,,this ,,nation ,,this ,,work ,,is ,,by ,,her ,,gracious ,,permission ,most ,respectfully ,dedicated ,,by ,,her ,,humble ,,and ,,obedient ,,servant ,,mary ,,harrison ,,contents4 ,,page ,introduction #a ,hints to ,young ,housekeepers #f ,food and ,diet #h ,the ,table #ac ,how to ,cook #ae ,how to ,clean ,stoves and ,cooking ,utensils #ai ,rules for ,boiling #bb ,rules for ,roasting #bc ,rules for ,frying #bd ,rules for ,baking #bf ,rules for ,grilling #bg ,rules for ,broiling #bg ,joints #bh ,poultry and ,game #cb ,savoury ,meat ,dishes #dj ,sauces #ec ,breakfast ,dishes and ,beverages #fi ,cold ,meat ,cookery #hd ,entres #ib ,fish ,cookery #aaa ,pastry #acc ,puddings #aea ,vegetables #aij ,soups #bjc ,bread and ,cakes #bbf ,jellies and ,creams #bdc ,souffles and ,omelets #bfc ,invalid ,cookery #bfh ,supper ,dishes and ,salads #bgg ,miscellaneous ,dishes #bhc ,odds and ,ends #bhh ,how to use up ,fragments #bia ,forcemeats #bic ,preserves #bie ,menus #big ,suppers #cjh ,,index #cac ,,the ,,skilful ,,cook4 ,,introduction4 ,the importance of every woman having a thorough knowledge of domestic economy cannot be too strongly insisted on4 ,the false refinement which1 of late years1 has considered an acquaintance with domestic matters to be only suitable for servants1 has been fraught with the most disastrous consequences4 ,this may seem strong language1 but it is not too strong4 ,all sanitary reformers know well enough that it is in the power of many women to prevent very many deaths1 and an incalculable amount of misery and vice4 ,speaking of sanitary reform1 the late ,canon ,kingsley says3--',women can do in that work what men cannot4 ,the private correspondence of women1 private conversation1 private example of ladies1 above all of married women1 of mothers of families1 may do what no legislation can4' ,and again1 in the same speech1 delivered on behalf of the ,ladies' ,sanitary ,association1 he says3--',ah6 would to ,god that some man had the pictorial eloquence to put before the mothers of ,england the mass of preventable agony of mind and body which exists in ,england1 year after year3 and would that some man had the logical eloquence to make them understand that it is in their power1 in the power of the mothers and wives of the higher classes--,i will not say to stop it all1 ,god only knows that--but to stop1 as ,i believe1 three-fourths of it4' ,this may seem to some1 perhaps1 too serious an introduction to a cookery book2 but it is my earnest wish that my book may not be simply a collection of recipes for cooks to refer to1 but a real help to those women who1 recognising the importance of good cookery in sanitary reform1 are doing their utmost 7as ,i know many are7 to acquire that knowledge1 and are thereby making the lives of those about them brighter and happier2 and are also by their examples doing an amount of good that they themselves scarcely dream of4 ,i have been told more than once by those benevolently interested in the working classes that with instruction to ladies on cookery they had no sympathy1 and they seemed to think that it would be better if lessons on the subject were given exclusively to the poor4 ,they forget that the wives of the working men are women who have most of them been domestic servants1 and that what they learn in their situations1 and what habits they there acquire1 they take for good or evil into their own homes2 and in this way an ignorant careless mistress may be doing an infinitude of harm to her sister women in a lower position than herself4 ,on the other hand1 a mistress who understands thoroughly the management of a house1 by wisely training her servants in habits of order and industry1 by teaching them what they do not know and have had no opportunity of learning about hygiene or the laws of health1 may be--in fact cannot help being--a blessing indirectly to many homes4 ,i believe that the working classes must be taught in this way if they are to be taught at all4 ,i have myself1 over and over again1 tried to benefit my poorer sisters by giving them free lessons on food and cookery2 and although ,i invariably find a few who are very grateful for such instruction1 the majority1 ,i imagine1 never trouble to put in practice what they have been taught4 ,their habits have been already formed1 and it is not easy for them to alter them4 ,but it is a significant fact that those who do value the lessons are generally respectable hardworking women1 who have held good situations under good mistresses4 ,i have also heard it very ignorantly objected by some that by teaching ladies how to cook1 you are taking the bread out of the servants' mouths4 ,this is1 indeed1 the conclusion of a shallow mind2 for with equal justice and good sense1 it might be said that the owner of any large business was taking the bread out of his employs' mouths because he happened to be acquainted with all the details of his own business1 and was able to see that those in his employment attended to their duties properly4 ,but this1 ,i suppose1 everyone will admit1 that the owner of any business ignorant of the management and details of it1 would not unlikely one day find himself without any business to manage4 ,and if this is true with regard to men's businesses1 is it not equally so with regard to women's8 ,i have the greatest sympathy with servants1 and would be the last to injure them in any way4 ,a good servant is a treasure3 and good work always deserves good wages4 ,but the more a mistress knows of household work herself1 the more is she likely to appreciate a servant who honestly and conscientiously performs her duties2 and by understanding their difficulties1 the more consideration is she likely to show to those in her employ4 ,but there are some ladies to whom a knowledge of domestic economy ought to be especially invaluable--namely1 those whose means are so limited that they cannot afford to engage servants who have had any great experience1 and1 therefore1 who keep only what is called a general servant1 a term which often means a woman or girl who will undertake to do everything1 but who has only the vaguest notions of how anything should be done4 ,they1 poor things1 have had no opportunity of learning in the homes from which they came4 ,but it will be well for the poor ',general' if her mistress can teach and train her2 for she will then leave her situation with knowledge and habits that will make her a valuable and useful woman1 and be of the greatest service to her all her life4 ,it is1 however1 quite surprising to see the rough way in which some people allow themselves to be served1 and the muddle in which they prefer to live rather than do anything themselves that they consider menial2 as if an untidy house1 slovenly servants1 badly cooked and coarsely served food1 are not likely to do much more to lower their self-respect than any amount of so-called drudgery4 ',a gentlewoman1' it has been said1 'never lowers herself by doing that which would make her feel less a gentlewoman if left undone4' ,how much healthier and happier1 too1 many girls would be1 if1 instead of going out in all weathers1 day after day1 to earn a miserable pittance in any such employment as daily governesses1 they would do some of the lighter housework1 cooking1 c41 at home4 ,by being able to do with one servant instead of two1 they would save probably more than they could earn in other ways1 besides being much stronger from the exercise thus taken4 ,but too many girls are1 unfortunately1 imbued with the vulgar notion that work is not genteel4 ,what a ,moloch this gentility has been and still is6 ,what a number of human sacrifices are continually placed at its shrine1 and what puppets its votaries become6 ,mr4 ,smiles says3 ',there is a dreadful ambition abroad for being genteel4 ,we keep up appearances too often at the expense of honesty1 and though we may not be rich1 yet we must seem to be so4 ,we must be respectable1 though only in the meanest sense--in mere vulgar outward show4 ,we have not the courage to go patiently onward in the condition of life in which it has pleased ,god to call us1 but must needs live in some fashionable state to which we ridiculously please to call ourselves2 and all to gratify the vanity of that unsubstantial genteel world of which we form a part4' ,it would effect a moral revolution if women would only look at matters in the true light4 ,how much crime and misery may be traced to mismanaged unattractive homes6 ,how many deaths to the ignorance of hygiene6 ,how much intemperance to the physical depression caused by badly cooked food6 ,let us hope that the refinement1 falsely so called1 which is only another name for vanity1 laziness1 and selfishness1 may soon give way to the true refinement of heart and mind which considers nothing too menial which will benefit others2 nothing too common that will add to the happiness of our fellow-creatures4 ,if we women could earnestly and courageously endeavour to do the duty nearest to us1 remembering that all honest work1 of whatever kind1 has been for ever ennobled by the great ,founder of our ,faith1 so should we be1 one in one way and one in another1 'helping to move 7to quote ,dean ,goulburn7 the wheels of the great world system whose revolutions are bringing on the kingdom of ,christ4' ',to be good and to be useful1' as ,canon ,kingsley says1 'are the two objects for which we were sent into this world4' ,,hints ,,to ,,young ,,housekeepers4 ,she looketh well to the ways of her household4 ,proverbs of ,solomon4 ,take care that you know definitely what sum you can afford to spend on your household expenses1 and make it a point of conscience never to exceed it4 ,market with ready money1 if possible2 but1 if it is more convenient to pay by the month1 or quarter1 never make that an excuse for letting your bills mount up to double what you can afford to pay4 ,with accounts1 carefully kept1 it is quite possible to regulate the expenditure to the income4 ,never order things at random1 but inquire the price of everything before purchasing4 ,take every pains to know how to judge of the quality of meat1 groceries1 c41 so that you may not be imposed on4 ,never be ashamed to say you cannot afford to have this or that4 ,to be poor may be a misfortune1 but it is not a fault2 and1 indeed1 to be rich is often a far greater misfortune4 ,the discipline of poverty1 and the self-denial it involves1 will often strengthen a character which the luxury of riches would enervate4 ,cultivate sufficient independence of character to enable you to form your household1 and regulate your expenses according to your own means1 and not according to the income of your neighbours4 ,what does it matter if some may sneer at your thread-bare carpets and frugal fare8 ,the approval of your own conscience is of far more importance than the friendship of the vulgar-minded4 ,above all things keep your accounts most strictly4 ,without this you are like a mariner without a compass1 or chart1 you don't know where you are or what is your position1 and you will find yourself1 before long1 on the rocks of debt and difficulty4 ,extravagant housekeeping has been the cause of the most serious evils2 and1 if persisted in1 will be sure1 in time1 to wreck the peace and happiness of yourself and family4 ,extravagance is1 no doubt1 often the result of mere thoughtlessness1 but that does not mend matters4 ,there is as much evil wrought by want of thought as by want of heart4 ,if it is true that there is but one step between the sublime and the ridiculous1 it is equally true that there is but one step between folly and wickedness4 ,therefore1 all young housekeepers ought to give earnest attention to the management of their affairs1 for certainly in these matters the 'wise woman buildeth her house1 while the foolish plucketh it down with her hands4' ,,food ,,and ,,diet4 ,the human body is constantly wearing out4 ,with every movement1 every breath drawn1 there is some waste of its substance4 ,to repair this waste1 and1 in the case of children1 to provide material for their growth1 a certain amount of food should be taken daily4 ,the food taken should consist of such qualities as will make flesh and muscle2 such as will also keep up the heat of the body1 and give force1 or the power of movement4 ,these foods must contain a certain quantity of liquid1 and the salts necessary to keep the blood pure4 ,,table ,,of ,,foods4 ,flesh-forming or ,nitrogenous4 ,examples--,meat ,poultry ,fish ,game ,eggs ,cheese ,flour ,oatmeal ,barley ,rice ,peas ,beans ,lentils ,heat-giving or ,carbonaceous4 ,examples--,butter ,suet ,dripping ,and fat of all kinds ,sugar in whatever form ,starch1 which is contained in all vegetables ,the foods under the head of flesh-formers1 although classed as flesh-formers1 are really compound foods4 ,they contain some heat-giving as well as flesh-forming properties4 ,the heat-giving foods1 on the contrary1 are all simple foods4 ,life could not be sustained on any one of them alone1 whatever quantity might be taken4 ,these facts are sufficient to show the necessity of a mixed diet4 ,professor ,church says in his lectures on this subject3 ',our food must be palatable1 that we may eat it with relish1 and get the greatest nourishment from it4 ,the flavour and texture of food1 its taste1 in fact1 stimulates the production of those secretions--such as the saliva and the gastric juice--by the action of which the food is digested or dissolved1 and becomes finally a part of the body1 or is assimilated4 ,as food1 then1 must be relished it is desirable that it should be varied in character--it should neither be restricted to vegetable products on the one hand1 nor to animal substances 7including milk and eggs7 on the other4 ,by due admixture of these1 and by varying1 occasionally1 the kind of vegetable or meat taken1 or the modes of cooking adopted1 the necessary constituents of a diet are furnished more cheaply1 and at the same time do more efficiently their proper work4 ,now1 if we were to confine ourselves to wheaten bread1 we should be obliged to eat in order to obtain our daily supply of albuminoids1 or 'flesh-formers1' nearly #d lb4--an amount that would give us nearly twice as much of the starchy matters which should accompany the albuminoids--or1 in other words1 it would supply not more than the necessary daily allowance of nitrogen1 but almost twice the necessary daily allowance of carbon4 ,now animal food is generally richer in albuminoid1 or nitrogenous constituents1 than vegetable food2 so1 by mixing lean meat with our bread1 we may get a food in which the constituents correspond better to our requirements2 for #b lb4 of bread may be substituted by #ab oz4 of meat1 and yet all the necessary carbon as well as nitrogen be thereby supplied4 ,as such a substitution is often too expensive1 owing to the high price of meat--cheese1 which is twice as rich in nitrogenous matters 7that is flesh-formers7 as butchers' meat1 may be1 and constantly is1 employed as a complete diet1 and for persons in health1 doing hard bodily work1 it affords suitable nourishment4 ,even some vegetable products1 rich in nitrogen1 as haricot beans1 may be used in the same way as meat or cheese1 and for the same purpose4'#a #a ,church ,on ,food4 ,it is a pity that the value of haricot beans1 peas1 lentils1 and oatmeal is not more generally known4 ,one writer says that there is as much nourishment in #a lb4 of either of these as in #c lb4 of lean meat2 and in a lecture on the same subject1 another writer states that in three farthings' worth of oatmeal there is as much nourishment as in a mutton chop4 ,these are certainly facts which should be known1 especially by people of limited means4 ,macaroni and semolina are also valuable foods2 they are prepared from the most nutritious part of the wheat grain4 ,rice and maize are deficient in flesh-forming properties1 but useful as heat-giving foods2 so are1 also1 tapioca1 cornflour1 and sago4 ,potatoes and fresh vegetables contain but little nourishment4 ,they must not1 however1 be despised on that account1 as they are most valuable additions to our daily diet on account of the potash and other salts which they contain4 ,these vegetables help to keep the blood pure4 ,the anti-scorbutic properties of the potato are so great1 that since its introduction into ,england leprosy is said to have entirely disappeared2 neither is scurvy the scourge it was formerly4 ,the food taken daily should be in proportion to the work done4 ,a labouring man1 for example1 working hard each day1 would require such foods as liver and bacon1 steak1 bullock's heart1 beans1 peas1 cheese1 hard-boiled eggs1 c42 foods1 in fact1 that would not be too easily digested4 ,hard work causes the food to be assimilated more readily4 ,a too easily digested fare would cause a constant feeling of hunger4 ,for anyone1 on the contrary1 leading a sedentary life1 the food taken could not be too digestible4 ,in that case1 mutton1 plainly cooked chicken1 soles1 milk puddings1 and lightly boiled eggs should be the kind of viands chosen4 ,children should have plain wholesome fare4 ,oatmeal and bread are both excellent foods for them4 ,the lime they contain hardens their bones4 ,the bread should be made from seconds flour1 which contains more flesh-forming and mineral matter than the whiter and more sifted kinds4 ,children should also have plenty of good milk4 ,this is of the greatest importance1 especially for the first months of a child's life4 ,milk is the only perfect food1 and contains all that is necessary to sustain healthy life4 ,it is also the only food a child can properly digest1 until it cuts its teeth4 ,the improper feeding of children is the great cause of infant mortality4 ,when it becomes advisable to add to milk other foods1 they should be nutritious and well cooked4 ,fine oatmeal or baked flour are1 perhaps1 the two best4 ,dr4 ,fothergill says3 ',children fed on the food of their seniors1 or rich cake1 and crammed with sweeties1 do not as a rule thrive well4 ,they cannot compare favourably with children fed on oatmeal1 maize1 and milk4 ,oatmeal is recovering its position as a nursery food1 after its temporary banishment4 ,oatmeal porridge is the food par excellence of the infants born north of the ,trent1 or was1 at least1 and stalwart people were the results4' ,there is no doubt oatmeal is an excellent food1 not for children only1 but for everyone1 especially for those who work hard4 ,it is much to be regretted that it is not more universally used4 ,the ,english1 as a rule1 eat too much animal food2 and do not give sufficient attention to the proper preparation of vegetables4 ,oatmeal water is considered a most strengthening beverage1 and is used by men in foundries when beer and fermented liquors would be found too heating4 ,of alcoholic drinks1 ,mr4 ,buckmaster says 7echoing the opinion of eminent physiologists73 ',,beer1 ,,wine1 and ,,spirits are never to be regarded as foods4 ,their popular use is entirely due to their stimulating properties4 ,they contain no nitrogen1 and are therefore not flesh-formers1 nor can they add anything to the wasting tissues4 ,all stimulants act by increasing1 for a time1 the vitality of the body2 but this activity is always followed by depression in proportion to the previous excitement4 ,,tea and ,,coffee do1 to some extent1 prevent waste2 but their value as foods depends mainly on the sugar and milk taken with them2 and their use1 instead of food1 is almost as hurtful as intoxicating drinks4 ,,cocoa differs very much from either tea or coffee1 since it is a nutritious liquid food4' ,in a lecture on the action of alcohol upon health1 ,sir ,andrew ,clark says of health3 ',that it is a state which cannot be benefited by alcohol in any degree4' ,he also states3 ',it is capable of proof1 beyond all possibility of question1 that alcohol1 in ordinary circumstances1 not only does not help work1 but is a serious hindrance of work4' ,these facts are so important1 and ought to be so universally known1 that it is to be hoped before long the chemistry of food will occupy the place it should as one of the most necessary branches of everyone's education4 ,,the ,,table4 ,a properly cooked meal1 and a neatly arranged dinner-table1 are helps to the happiness and moral progress of the humblest of families4--,buckmaster4 ,a really capable housekeeper will not be satisfied with good cookery only4 ,she will be careful to have each dish nicely served1 however plain it may be4 ,culture1 or the want of it1 will be seen at once in the appointment of her table4 ,this remark does not apply to a profusion of glass1 silver1 or flowers--these are questions of wealth--but to the neatness and order with which a table is laid1 and the manner in which the meal is served4 ,some people are particularly sensitive to external impressions2 and to them a dinner1 or any other meal1 however costly1 served in an untidy room1 with table-cloth soiled1 silver tarnished1 glasses smeared1 and above all a slovenly servant1 would be enough to give a feeling of depression that would anything but aid digestion4 ,a great point to be attended to is to have everything perfectly clean and orderly1 however old and plain4 ,clean table-cloths make a wonderful difference to the look of a table2 a few flowers also will do much to give it a bright appearance4 ,servants should be neat in their dress1 and quiet in their movements4 ,if only one is kept1 that is no reason why she should wait at table in a slovenly dress and with ruffled hair4 ,the dining-room should be1 if possible1 a bright room with a good aspect4 ,heavy1 sombre furniture1 however fashionable1 should be avoided4 ,it is unfortunate that so little attention is paid to the influence of colour2 a warm colouring will do much to give a bright look to a room which would otherwise be dull4 ,the influence of the mental emotions on the digestion is so great that it is important that the conversation at meals should be as cheerful as possible1 and no unpleasant subject should be discussed3 anything that disturbs the appetite disturbs the digestion also4 ,with these points carefully attended to--a bright room1 neatly-laid table1 well-cooked food1 and cheerful conversation--dinner1 or any other meal1 will become what it should be1 a refreshment to both mind and body4 ,,how ,,to ,,cook4 ,hints to ,beginners4 ,a few hints to beginners on the proper way to set about their work may be1 perhaps1 of some use2 as ,i know many people get disgusted with cookery at the very outset1 and after one attempt1 form a resolution never to enter the kitchen again4 ,they have spent the whole morning trying to make a single dish1 and that has proved a failure2 they have become hot1 tired1 and irritable1 and ill able to bear the laughter their failure has excited4 ,there has been a waste of material to no purpose1 and they conclude1 therefore1 that it is useless for them to make any further attempts4 ,at any rate1 they determine that they will not try again 'just yet2' and that often means that they do not try again at all4 ,this disappointment and fatigue is generally the result of want of method and forethought4 ,a recipe has been taken into the kitchen to be tried2 very probably one half of the terms used in it have not been understood by the would-be cook4 ,she at once begins to make the dish1 going to the recipe to look for each article required as she wants to use it4 ,if some of the supplies have run short1 she has perhaps to wait in the middle of her operations while she sends to purchase them4 ,moreover1 when the cake1 pastry1 or whatever it may be1 is made1 the fire has very likely been forgotten4 ,in this way1 even if the dish has been properly prepared1 it is spoiled in the cooking4 ,those1 too1 who have some knowledge of the art and perhaps1 can cook fairly well1 will often find the work a great fatigue and toil4 ,they spend double or treble the time they need in the kitchen1 just for the want of a little judicious management4 ,before trying a recipe read it over1 carefully notice how a dish is to be cooked1 and make up the fire accordingly4 ,if it is pastry1 take means to get the oven hot2 if a boiled pudding1 make a good fire1 and put a large saucepan of water on to cook it in before doing anything else4 ,when this most important matter is attended to1 put all the materials required on the table with the weights and scales2 notice what cooking utensils will be required1 see that they are all clean and ready for use1 and put them near to hand4 ,if1 for example1 you want to make a cake1 proceed in this manner3--,attend first to the fire to get the oven lightly heated1 then put out the weights and scales and all necessary materials2 put a basin on the table for mixing1 two or three cups for breaking eggs in1 one or two plates to put the different ingredients on as they are measured1 a grater1 and anything else that may be required4 ,then carefully weigh the materials1 taking the exact quantities named in the recipe4 ,prepare them all before mixing any of them4 ,wash and pick over the currants1 and while they are drying1 cut up all the candied peel2 beat up the eggs1 and grease and prepare the cake-tin4 ,the butter should then be rubbed into the flour1 and the other dry ingredients should be added4 ,the cake should then be quickly mixed1 put into its tin1 and placed at once in a hot oven4 ,if several dishes are to be made1 a little thought beforehand will often prevent a very great deal of fatigue and waste of time4 ,suppose1 for example1 that you wish to prepare two or three dishes for supper and to make some cakes for tea4 ,you have1 perhaps1 decided to have a chicken coated with ,bchamel sauce1 a gteau of apples with whipped cream1 a custard pudding1 and some rock cakes4 ,make1 the day before1 if possible1 a list of the articles required for the different dishes1 and order what is necessary in good time1 so that there may be no delay the next morning4 ,have the kitchen quite clear from all litters before you begin to work4 ,no one can cook well in a muddle4 ,then commence operations by making up the fire and putting a saucepan of stock1 or water1 on to boil for the chicken4 ,next put the gelatine to soak for the gteau1 not forgetting a little in the ,bchamel sauce4 ,the longer gelatine soaks1 the more quickly it will dissolve4 ,then slice the apples and put them to stew with the sugar1 so that they may be cooking while you are preparing something else4 ,afterwards truss the chicken2 and probably1 by the time it is ready1 the water or stock in the saucepan will be boiling4 ,put the chicken into it to simmer gently1 noticing the time1 so that it may not be over-cooked4 ,then prepare the ingredients for the rock cakes2 mixing them--as they require a quick oven--before the pudding4 ,while they are cooking1 prepare the custard2 and by the time it is made1 the cakes1 if the oven is properly hot1 will be sufficiently set to admit of the heat being moderated4 ,now make the ,bchamel sauce2 strain it and add the dissolved gelatine4 ,take up the chicken1 remove the skewers1 place it on a dish1 and coat it nicely with the sauce4 ,then rub the apples through the sieve1 and finish making the gteau4 ,by this time the chicken1 gteau1 and rock cakes are made1 and the custard will be cooking4 ,while waiting for the custard1 whip the cream for the gteau and put it on a sieve to drain2 prepare any decorations you may intend to put on the fowl1 and lay them on a plate near to it in the pantry1 ready to put on just before serving4 ,everything will now be ready4 ,with just a little management1 even a slow worker would scarcely take a longer time to make these dishes than an hour and a half4 ,whatever failures and disappointments you may meet with at first1 do not be discouraged4 ,success is certain if you will only have a little patience and perseverance4 ,do not be disheartened because you feel very awkward1 and because you not unfrequently forget the oven1 and let your cakes and pastry burn4 ,try not to mind the banter of your relations and friends at any possible failure4 ,many well-meaning efforts to acquire this useful knowledge have been nipped in the bud by the thoughtless1 silly way in which some people will laugh at any mistake or blunder4 ,a cake which has caught in baking1 or a pudding with the sugar left out1 will probably afford them an inexhaustible subject of mirth4 ,make up your mind1 however1 not to be discouraged by any of these things4 ,practice will give nimbleness to your fingers and strength to your memory4 ,as regards any laughter your mistakes may cause1 only persevere1 and it will not be long before the laugh will be on your side4 ,but keep in mind in any of your attempts that you must be exact in all you do4 ,if you try to cook without paying strict attention to weights of the materials to be used and to the other directions1 you will deserve to fail4 ,be very particular in measuring quantities2 bear in mind that carelessness in this respect is no mark of a superior cook as some people imagine1 but rather of a careless or ignorant one4 ,as whatever is worth doing at all is worth doing well1 bring all your intelligence to bear upon what you take in hand4 ,,how ,,to ,,clean ,,stoves ,,and ,,cooking ,,utensils4 ,iron ,saucepans4 ,immerse them in a pan of hot water with soda in it1 and wash them thoroughly inside and out1 taking care that nothing is left sticking to the bottom of the saucepans4 ,if anything has been burnt in them1 boil some strong soda and water in them before washing them1 and then rub the bottom of the saucepan with sand until it is quite clean4 ,the sand must be used nearly dry2 if too much wetted it loses its power4 ,the saucepan lids should be thoroughly rinsed and dried4 ,enamel ,saucepans4 ,wash them thoroughly in hot water with soda in it1 using soap if necessary4 ,if anything has been burnt in the saucepan1 boil strong soda and water in it before cleaning it1 and rub it well with sand4 ,rinse and dry thoroughly4 ,anglo-,american ,saucepans4 ,clean like enamel saucepans4 ,they should be kept perfectly clean inside and out4 ,tin ,saucepans4 ,clean these like iron saucepans4 ,dish ,covers and ,jelly ,moulds4 ,wash with soap and water and dry thoroughly4 ,powder some whiting1 and mix with a little cold water2 brush the mixture over the covers and moulds2 when dry1 rub off with a plate brush or soft cloth or leather4 ,to ,clean a ,roaster4 ,wash the dripping-pan and inside of the roaster with hot water and soda to remove all grease1 then rub them with sand until they are quite bright1 rinse and dry thoroughly4 ,clean the outside of the roaster with whiting1 used according to directions given for cleaning dish covers4 ,hair and ,wire ,sieves4 ,wash these thoroughly with hot water with soda in it1 and scrub them quite clean with a sieve-brush4 ,dry them thoroughly1 and keep them in a dry place4 ,if this is not done a hair sieve will get mildewed1 an iron one rusty1 and a copper one will verdigris and become poisonous4 ,copper-wire sieves should always have especial care4 ,paste ,boards and ,rolling ,pins4 ,scrub them well with hot water and sand4 ,do not use soda1 as it will make the wood yellow4 ,baking ,tins4 ,wash them in hot water with soda in it1 and rub with sand until they are bright2 rinse and dry well4 ,to ,clean a ,close ,stove or ,open ,range4 ,scrape out all the ashes and brush up all the dust4 ,then1 with a brush1 thoroughly clean the flues4 ,brush the stove over with liquid blacklead1 and when it is dry polish with brushes4 ,then clean any steel about the stove and the fire-irons and fender with emery-paper2 any brass with brick-dust well rubbed on with a leather4 ,brush all the dust from the oven1 and wipe it round with a cloth wrung out of hot water4 ,to ,clean a ,gas ,stove4 ,wash off any grease that may have been spilled on the stove with a cloth dipped in hot water1 and wipe the inside of the stove1 taking care to dry it thoroughly4 ,wash the dripping-pan in hot water with soda in it1 and rub it with sand to brighten it4 ,then wipe it quite dry4 ,brush the stove over with liquid blacklead1 and polish it with brushes4 ,copper ,cooking ,utensils4 ,wash them well in hot water with soda in it2 moisten some salt with vinegar1 and rub them well with this to remove stains and tarnish4 ,then wash them quickly with soap and water1 and dry them thoroughly2 polish them with a little powdered whiting rubbed on with a soft leather4 ,,rules ,,for ,,boiling4 ,all meat1 with the exception of salt meat1 should be put into boiling water1 and should be well boiled for quite five minutes1 in order that the albumen on the outside of the joint may be set4 ,the hardened albumen forms a kind of casing4 ,this casing serves to keep in1 as far as possible1 the flavour and juices of the meat4 ,when the meat has been boiled sufficiently long to effect this hardening1 the kettle should be drawn to one side of the fire4 ,the water should be kept at simmering point until the joint is cooked4 ,the general rule1 as regards time required for boiling1 is a quarter of an hour for each pound of meat and a quarter of an hour over4 ,but only general rules can be given1 as the time will vary according to the nature of the joint to be cooked4 ,a thick piece of meat will necessarily take longer to cook than a thin piece with much bone1 although both may be the same weight4 ,very fresh meat will also take longer to cook than that which has been hung4 ,as soon as the water boils1 after the meat is in it1 the scum should be carefully removed from time to time1 while it is cooking4 ,if the scum be allowed to boil down1 it will settle on the joint and discolour it4 ,it is best1 however1 as a precaution1 to wrap the meat in a very clean cloth2 this will effectually preserve its colour4 ,salt meat should be put into lukewarm water1 for the purpose of drawing out some of the salt4 ,it should be simmered gently1 allowing always twenty minutes to the pound1 and twenty minutes over4 ,salt hardens the fibre of the meat2 it1 therefore1 requires to be cooked for a longer time to make it tender4 ,,rules ,,for ,,roasting4 ,to roast successfully1 make up a nice clear fire4 ,when once made up1 it should be replenished1 if necessary1 by putting on coal or coke at the back4 ,the live coals should be drawn to the front to prevent smoke4 ,fasten the joint to the jack4 ,place the roaster close to the fire for the first ten minutes1 so that the heat of the fire may at once harden the albumen1 and form a case to keep in the flavour and juices4 ,afterwards1 draw the roaster farther back and cook gradually1 basting every ten minutes4 ,the basting keeps the meat from drying up1 and gives it a better flavour4 ,the length of time allowed for roasting is the same as for boiling1 the rule being a quarter of an hour for each pound1 and a quarter of an hour over4 ,for white meat1 veal and pork1 or solid joints without bone1 allow twenty minutes to the pound1 and twenty minutes over4 ,these rules1 however1 cannot always be strictly adhered to1 as the size and shape of the joint must be taken into consideration1 as well as the weight4 ,meat that has been frozen will take longer to cook than fresh meat4 ,meat which has been well hung will take a shorter time than fresh meat4 ,if a jack is not used1 the joint should be fastened to a rope of worsted1 which should be kept constantly turning4 ,gravy1 for a joint1 may be made according to two methods4 ,the first method is to take the dripping-pan away half an hour before the joint is cooked1 then to put a hot dish in its place1 and to pour the contents of the pan into a basin4 ,put the basin into a refrigerator2 or1 place it on ice4 ,as soon as it is cold1 the fat will cake on the top of the gravy1 and should be removed very carefully4 ,make the gravy hot1 diluting it with warm water1 if necessary1 and pour it round the joint4 ,the other and more usual method of making gravy1 is to pour away all the fat from the pan as soon as the joint is cooked2 and then pour into the pan a sufficient quantity of hot water1 scraping well the brown glaze from the bottom2 colour carefully with caramel1 or burnt sugar1 and pour it round the joint1 not over it4 ,pouring the gravy over the meat destroys its crispness4 ,on no account make gravy from stock2 stock is quite unsuitable1 as the vegetable flavour is1 to many persons1 disagreeable4 ,,rules ,,for ,,frying4 ,french or ,wet ,frying4 ,this is cooking in a large quantity of fat sufficient to cover the articles fried in it4 ,oil1 lard1 dripping1 or fat rendered down1 may be used for this purpose4 ,oil is considered the best1 as it will rise to #fjj without burning2 other fats get over-heated after #djj1 and therefore require greater care in using4 ,success depends1 almost entirely1 on getting the fat to the right degree of heat4 ,for ordinary frying1 the heat required is #cde4 ,unless this point is carefully attended to1 total failure will be the result4 ,there are signs1 however1 by which anyone may easily tell when the fat is ready for use4 ,it must be quite still1 making no noise2 noise1 or bubbling1 will be caused by the evaporation of moisture1 or water in it4 ,the expression1 'boiling lard1' or 'boiling fat1' has been misleading to many inexperienced cooks1 who1 not unnaturally1 imagine that when the fat is bubbling1 like boiling water1 it is boiling1 and1 therefore1 at the right heat4 ,but boiling fat does not bubble4 ,when it has the appearance of boiling water1 it is simply due1 as already explained1 to the presence of water in it1 which must pass away by evaporation1 before the fat can reach the required heat4 ,when it ceases to make any noise1 and is quite still1 it should be carefully watched2 for very soon a pale blue vapour is seen rising1 and then the fat is sufficiently hot4 ,if1 from the position of the stove1 it is not easy to see this vapour1 a piece of bread may be held in the fat as a test2 if it begins to turn brown1 in about a minute1 the fat is ready4 ,it should then be used without delay2 since1 when once hot enough1 it rapidly gets overheated or burnt4 ,fat is burning when the blue vapour becomes like smoke4 ,burnt fat has an unpleasant smell1 and is apt to give a disagreeable taste to the articles fried in it4 ,with ordinary care fat need not get overheated4 ,next to oil1 fat rendered down 7see ,rendering down ,fat71 is best for the purpose4 ,if strained after each time of using1 and not allowed to burn1 it will keep good for months1 and may be used for fish1 sweets1 or savouries1 and no taste of anything previously fried in it will be given to the articles cooked4 ,for this kind of frying1 a kitchener1 or gas stove1 is preferable to an open range4 ,all kinds of rissoles1 croquettes1 fillets and cutlets of fish1 fritters1 c41 should be fried in this manner1 and should not be darker than a golden brown4 ,it is an advantage to use a frying-basket for all such things as are covered with egg and bread-crumbs2 but fritters1 or whatever is dipped in batter1 should be dropped into the fat1 as they become so light that they rise to the top of it4 ,when they are a pale fawn colour on the one side1 they should be turned over to the other4 ,care must be taken to drain everything1 after frying1 on kitchen paper in order to remove any grease4 ,dry ,frying4 ,this is frying in a cutlet or frying pan1 with a small quantity of fat1 and is only suitable for such things as require slow cooking1 such as steaks1 mutton or veal cutlets1 fillets of beef1 liver and bacon4 ,pancakes also are fried in this manner4 ,success depends1 as in ,french frying1 in having the fat rightly heated1 taking care that the outside of the meat cooked be sealed up4 ,in this way the juices and flavour will be retained in it4 ,make1 therefore1 the frying-pan hot1 then put in the fat2 and when that is also perfectly hot1 put in the meat to be cooked4 ,when each side has been well sealed up1 the heat applied must be moderated1 so that the cooking may be gradual4 ,the common mistake in this kind of frying is to put the meat into the fat when it is but barely melted2 the juices of the meat are thus allowed to escape1 and the meat is toughened4 ,,rules ,,for ,,baking4 ,to bake meat successfully1 the oven must be well ventilated1 otherwise1 the joint cooked in this manner will have an unpleasant flavour4 ,the meat should be put on a trivet1 which should be placed on a baking-tin4 ,the oven must be very hot when the meat is put into it1 and the heat should be kept up for the first quarter of an hour4 ,this is to form the casing already alluded to in the directions for roasting and boiling2 the heat of the oven must then be very much moderated1 and the joint cooked very gradually1 allowing twenty minutes for every pound1 and twenty minutes over4 ,the meat should be basted2 and the gravy may be made in the same manner as in roasting4 ,,rules ,,for ,,grilling4 ,for this method of cookery1 a clear fire is essential4 ,the griller is warmed1 and the meat fastened in it4 ,it is then hung on the bars of the fireplace1 and a dish passed underneath to catch any gravy4 ,an ordinary sized chop1 cooked in this way1 will take about five minutes on the one side1 and three on the other4 ,,rules ,,for ,,broiling4 ,this is cooking over the fire on a gridiron4 ,the flavour of broiled meat is usually preferred to that of grilled4 ,put the gridiron over the fire to heat1 and then put the chop1 or steak1 on it2 place the gridiron close to the fire at first1 that the heat may rapidly seal up the outside of the meat4 ,when this has been accomplished1 lift the gridiron further from the fire1 and cook gradually1 turning occasionally4 ,a clear fire is essential4 ,coke is better than coal for broiling1 because there is less smoke from it4 ,,joints4 ,sirloin of ,beef4 ,this is the primest joint1 and must be either roasted or baked 7see directions74 ,horse-radish should be served with it4 ,yorkshire pudding is also liked with roast beef4 ,ribs of ,beef4 ,these should be cooked like sirloin1 and served with the same accompaniments4 ,a neater looking joint is made by boning and rolling them4 ,the bones can be used for soup4 ,aitch ,bone1 ,round1 ,thick and ,thin ,flank of ,beef4 ,those are usually salted and boiled 7see directions for boiling salt meat74 ,serve with carrots and turnips1 and yeast1 ,norfolk1 or suet dumplings4 ,brisket of ,beef4 ,this should be stewed 7see directions for stewed brisket74 ,leg of ,mutton4 ,this may be roasted1 baked1 or boiled4 ,if roasted1 it should be served with red-currant jelly2 if boiled1 with caper sauce4 ,carrots and turnips are liked with boiled mutton4 ,shoulder of ,mutton4 ,this may be either roasted or baked4 ,serve with onion sauce4 ,saddle of ,mutton4 ,this may be either roasted or baked4 ,serve with red-currant jelly4 ,neck of ,mutton4 ,this is boiled1 and requires long and gentle cooking4 ,serve with caper sauce4 ,fore ,quarter of ,lamb4 ,this joint should be roasted or baked4 ,serve with mint sauce4 ,leg of ,lamb4 ,this may be either roasted1 baked1 or boiled4 ,serve1 if roast1 with mint sauce2 and if boiled1 with matre d'htel sauce4 ,shoulder of ,lamb1 ,saddle of ,lamb1 ,loin of ,lamb ,all these are either roasted or boiled1 and served with mint sauce4 ,fillet of ,veal4 ,stuff it with veal stuffing and make into nice round shape2 fasten it securely with string and skewers1 and roast or bake it4 ,serve with cut lemon1 and send some boiled ham1 pork1 or bacon to table with it4 ,use a pint of thin melted butter1 instead of water1 for making the gravy4 ,breast1 ,shoulder1 and ,loin of ,veal4 ,these are all roasted4 ,thin melted butter is used to make the gravy for them1 and cut lemon is served with them4 ,knuckle of ,veal4 ,this is boiled1 and served with one dessertspoonful of chopped parsley added to one pint of melted butter4 ,leg of ,pork4 ,this must be roasted or baked1 the skin having been previously scored with a knife4 ,serve it with apple sauce4 ,chine of ,pork4 ,stuff it with pork stuffing 7see ,forcemeats7 and roast it4 ,serve with apple sauce4 ,spare ,rib of ,pork4 ,this is roasted1 the skin having previously been scored4 ,serve it with apple sauce4 ,hand of ,pork4 ,soak it for two or three hours before cooking1 and boil it4 ,serve with pease pudding4 ,leg of ,pork4 ,this joint is also salted and boiled4 ,it is served with pease pudding4 ,to ,cook a ,ham4 ,put into lukewarm water1 to which has been added one pint of old ale4 ,simmer it very gently until quite tender4 ,for a ham always allow twenty-five minutes to each pound1 and twenty-five minutes over4 ,let it get cold in the liquor in which it boiled1 then remove the rind and carefully cover with raspings4 ,bacon4 ,cook like ham1 taking care that it is simmered until perfectly tender4 ,remove the skin and cover with raspings4 ,pickled ,pork4 ,put it into lukewarm water and simmer gently until tender4 ,,poultry ,,and ,,game4 ,roast ,goose4 ,ingredients--#a ,goose4 ,sage and onion stuffing4 #a oz4 of flour4 #a onion4 #a apple4 #c sage leaves4 lb4 of gravy beef4 #a quart of water4 ,method4--,stuff the goose by placing the sage and onion forcemeat inside it4 ,then truss it nicely and roast it from one and a half to two hours4 ,if it is a large one1 two hours2 if a small one1 one and a half hours4 ,to make the gravy1 simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces1 a sliced onion1 apple1 and three sage leaves1 pepper and salt4 ,then stir in a thickening made of the flour1 and colour the gravy with a little burnt sugar4 ,if liked1 a glass of port wine may be added4 ,pour a little gravy round the goose1 and serve the rest in a tureen4 ,apple or tomato sauce should be served with roast goose4 ,roast ,turkey4 ,ingredients--#a turkey4 ,some veal forcemeat 7omitting the suet74 #a lb4 of gravy beef4 #c pints of water4 #a onion4 #b oz4 of flour4 ,method4--,place the forcemeat inside the turkey1 and truss it nicely4 ,roast it from one and a half to two and a half hours4 ,make the gravy by simmering the giblets and beef in the water with the onion for three hours4 ,thicken the gravy with the flour1 and pour a little round the turkey4 ,serve the rest in a tureen4 ,place some fried or baked sausages round the turkey1 and serve with bread sauce4 ,boiled ,turkey4 ,a small turkey is sometimes boiled like a fowl1 and served with oyster1 celery1 or ,bchamel sauce4 ,roast ,duck4 ,ingredients--#a duck4 ,some sage and onion stuffing4 ,rather more than #a pint water4 #a oz4 of flour4 #a onion4 #a apple4 lb4 of gravy beef1 or #b or #c bones4 ,method4--,stuff the duck by placing the forcemeat inside it4 ,truss it nicely1 and roast it from three-quarters of an hour to an hour1 according to its size4 ,make the gravy by simmering the giblets in the water with the beef or bones1 onion1 apple1 pepper and salt1 for two hours4 ,thicken it with the flour1 and colour carefully with burnt sugar4 ,pour a little gravy round the duck1 and serve the rest in a tureen4 ,a glass of port wine may be added to the gravy if liked4 ,apple or tomato sauce should be served with roast duck4 ,ducklings4 ,these are cooked and served like ducks1 and take from twenty to forty minutes to roast1 according to their size4 ,roast ,hare4 ,ingredients--#a hare4 ,some veal forcemeat4 lb4 of gravy beef4 #a pint of water4 #a onion4 #a oz4 of flour4 ,pepper and salt4 ,method4--,stuff the belly of the hare with the forcemeat1 and sew it in4 ,truss it nicely1 and roast it from one and a quarter to two hours1 according to its size1 basting it constantly4 ,to make gravy1 cut the beef into small pieces1 and simmer in the water1 with the onion sliced1 for three hours4 ,thicken it with the flour1 and add1 if liked1 a glass of port wine4 ,pour a little gravy round the hare1 and serve the remainder in a tureen4 ,jugged ,hare4 ,ingredients--#a hare4 ,some veal forcemeat4 #b oz4 of butter4 #a onion1 stuck with #f cloves4 #b glasses of port wine4 #a pint of gravy or stock4 #a lemon4 ,method4--,dry the hare well and cut it in pieces4 ,fry them in the butter4 ,then remove them and fry the flour a nice brown4 ,pour in the gravy or stock1 and stir until it boils4 ,then put the stock into an earthenware jar with the hare1 onion1 thin rind and juice of the lemon1 and pepper and salt to taste4 ,cover the jar close1 and put it into a moderate oven1 where it must simmer gently from three to four hours until the hare is quite tender4 ,make some balls of veal forcemeat1 to which the chopped liver of the hare has been added1 and either fry or bake them4 ,add them to the jugged hare1 and1 last of all1 pour in the wine4 ,serve with red-currant jelly4 ,roast ,rabbit4 ,ingredients--#a rabbit4 ,some veal forcemeat4 ,some nice gravy 7see ,gravy74 ,method4--,fill the belly of the rabbit with the forcemeat1 and sew it in4 ,truss it nicely1 and roast it from three-quarters to one hour1 basting constantly4 ,pour a little gravy round it1 and send some to table in a tureen4 ,serve with red-currant jelly4 ,boiled ,rabbit4 ,ingredients--#a rabbit4 ,some onion or matre d'htel sauce4 ,method4--,boil the rabbit gently from half an hour to an hour1 according to its size and age4 ,serve it with onion or matre d'htel sauce4 ,stewed ,rabbits4 ,ingredients--#b rabbits4 #d large onions4 #c pints of water4 #b oz4 of flour4 ,pepper and salt to taste4 ,method4--,cut the rabbits into joints1 and slice the onions4 ,put them with the water into a large stewpan1 and simmer for one hour or more until the rabbits are tender4 ,then make a thickening of the flour and stir it in1 letting it boil well4 ,put the rabbit on a hot dish1 and pour the gravy over4 ,ragout of ,rabbit4 ,ingredients--#a rabbit4 #a onion stuck with #f cloves4 #b oz4 of butter or dripping4 #a oz4 of flour4 #a pint of water or stock4 ,pepper and salt to taste4 ,method4--,cut the rabbit into neat joints1 and fry them in a stewpan in the butter or dripping4 ,when brown remove them and fry the flour4 ,then pour in the water or stock1 and stir until it boils4 ,put in the pieces of rabbit with the onion1 and pepper and salt to taste4 ,simmer gently for about one hour or more until quite tender4 ,serve the rabbit on a hot dish1 and strain the gravy over it4 ,roast ,pheasant4 ,ingredients--#a pheasant4 ,half a pint of gravy4 ,butter4 ,method4--,roast the pheasant nicely for three-quarters of an hour or an hour1 according to its size1 basting it constantly with butter4 ,make a nice gravy for it 7see ,gravy71 and serve it with bread sauce and browned crumbs4 ,wild ,duck4 ,ingredients--,wild duck4 ,half a pint of gravy 7see ,gravy74 ,lemon juice4 ,butter4 ,method4--,roast the wild duck nicely before a clear fire for thirty or forty-five minutes1 basting it constantly with butter4 ,sprinkle over it a little cayenne and salt1 and a few drops of lemon juice4 ,serve the gravy in a tureen4 ,if liked1 a glass of port wine may be poured over the duck4 ,partridges4 ,partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes4 ,serve with a little gravy and bread sauce4 ,browned crumbs are also handed with them4 ,grouse4 ,roast these birds before a nice clear fire1 basting constantly with butter4 ,serve with gravy1 bread sauce1 and browned crumbs4 ,woodcocks and ,snipes4 ,these birds should be nicely trussed but not drawn4 ,roast them carefully from twenty to thirty minutes1 basting constantly4 ,place under them rounds of toasted bread1 buttered on each side1 to catch the trail as it drops1 as this is considered a delicacy4 ,when cooked1 lay the toast on a hot dish1 place the birds on it1 and pour a little good gravy over4 ,boiled ,fowl4 ,truss nicely and flour the breast slightly4 ,fold it in buttered paper1 and tie securely with string4 ,boil in stock or water1 according to the directions given for boiling meat for three-quarters of an hour to one hour and a half1 according to its age and size4 ,serve with white1 egg1 or matre d'htel sauce poured over it4 ,roast ,fowl4 ,truss nicely and roast1 according to directions given for roasting meat1 for three-quarters of an hour to one hour and a half according to its age and size4 ,serve with bread sauce and some gravy 7see ,gravy74 ,braised ,partridges4 ,ingredients--,a brace of partridges4 ,a small piece of carrot1 turnip1 and onion4 #b tomatoes4 #a pint of good second stock4 #a wineglass of sherry4 ,pepper and salt to taste4 ,method4--,truss two partridges as for boiling4 ,put at the bottom of a stewpan the vegetables cut in small pieces4 ,lay the partridges on the top and pour in the stock and sherry2 these should be sufficient to come half way up the partridges4 ,cover with buttered paper4 ,put the lid on the stewpan and simmer very gently until the partridges are tender4 ,then put them on a baking tin in the oven to brown them4 ,strain the stock and boil it rapidly down to a glaze4 ,serve the partridges with the glaze poured over them4 ,,savoury ,,meat ,,dishes4 ,stewed ,steak4 ,ingredients--#a lb4 of steak4 #a piece of carrot1 turnip1 onion1 and celery4 #a pint of water4 #a oz4 of dripping4 #a oz4 of flour4 ,pepper and salt4 ,method4--,cut all the fat from the steak4 ,make the dripping hot in a stewpan and fry the steak in it4 ,then put in the vegetables1 and pour in the water1 adding pepper and salt4 ,simmer the steak gently from three to four hours1 until quite tender4 ,when quite cooked1 remove it from the gravy4 ,put it on a hot dish4 ,make a thickening of the flour2 stir it into the gravy2 boil for two minutes1 and strain over the steak4 ,a little mushroom catsup1 ,harvey1 or ,worcester sauce may be added if liked4 ,the fat should previously have been cut into dice1 placed on a baking tin1 and cooked in the oven4 ,for serving1 put them in the middle of the steak4 ,stewed ,brisket of ,beef4 ,ingredients--#e lb4 of beef4 #b carrots4 #b onions4 #b turnips4 #a head of celery4 #a sprig of parsley4 ,marjoram and thyme4 #b bay leaves4 #f cloves4 #a dozen peppercorns4 #c quarts of water4 ,method4--,put the meat into a saucepan with the vegetables and other ingredients1 and simmer gently for three hours4 ,serve on a hot dish1 with some of the liquor for gravy4 ,the remainder can be made into soup4 ,if to be eaten cold1 remove the bones1 and press the beef4 ,strain the meat liquor1 remove the fat1 and boil it down to a glaze4 ,brush the meat over with it1 giving it as many coats of glaze as necessary4 ,stewed ,ox-cheek4 ,ingredients--#a ox-cheek4 #a cowheel4 #c or #d carrots4 #b or #c turnips4 #c or #d onions4 #a sprig of parsley1 thyme1 and marjoram4 #b bay leaves4 #b quarts of water4 #d oz4 of flour4 ,method4--,wash the ox-cheek and cowheel1 and cut them into neat pieces4 ,put them into the water with the carrots1 turnips1 and onions1 and celery cut in pieces1 and the herbs1 pepper and salt4 ,stew very gently from four to five hours1 until the stew is quite tender4 ,make a thickening of the flour4 ,stir and cook it well in the gravy4 ,put the cheek and cowheel on a hot dish1 and strain the gravy over them4 ,the bones can be used for soup4 ,mock ,hare4 ,ingredients--#d lb4 shin of beef4 #b quarts of water4 #b carrots4 #b turnips4 #a onion4 #f cloves4 #a sprig of parsley1 thyme1 and marjoram4 #a glass of port wine4 #c oz4 of flour4 ,pepper and salt4 ,method4--,put the beef into the water with the vegetables cut in pieces1 herbs1 cloves1 pepper and salt1 and stew gently from four to five hours1 until quite tender4 ,then make a thickening of the flour1 stir it in1 and boil well for two or three minutes4 ,for serving1 place the beef on a hot dish4 ,add the wine to the gravy1 and strain it over the meat4 ,haricot ,mutton4 ,ingredients--#g or #h mutton cutlets4 #a pint of second stock4 #a carrot4 #a turnip4 #a onion4 #a stick of celery4 #a oz4 of flour4 ,pepper and salt4 #b oz4 of dripping4 ,method4--,fry the cutlets a nice brown in the dripping4 ,mix the flour smoothly with the stock2 boil it in a stewpan for two minutes4 ,then put in the cutlets and the vegetables cut in fancy shapes4 ,stew gently for about three-quarters of an hour1 until the meat and vegetables are tender4 ,dish the cutlets in a circle2 place the vegetables round them and pour the gravy over4 ,sheep's ,head4 ,ingredients--#a sheep's head4 #a oz4 of butter or dripping4 ,pepper and salt4 #a oz4 of flour4 ,a few drops of lemon juice4 ,method4--,see that the head has been properly prepared by the butcher1 and the nostrils removed4 ,soak it well in salt and water1 and wash it carefully4 ,cut out the tongue1 remove the brains1 and tie the head into shape with a piece of string4 ,put it and the tongue into a saucepan of boiling water1 and simmer it from three to four hours4 ,a quarter of an hour before it is cooked1 put in the brains tied in muslin4 ,to make a sauce for it1 melt the butter or dripping in a small stewpan4 ,mix in the flour smoothly4 ,pour in one pint of the broth from the sheep's head4 ,stir and cook well1 adding pepper and salt to taste a few drops of lemon juice1 or one teaspoonful of vinegar4 ,lastly1 add the brains1 chopped small4 ,for serving1 put the head on a hot dish4 ,remove the string1 and pour the sauce over4 ,sheep's ,head au gratin4 ,ingredients--#a sheep's head4 #b tablespoonfuls of bread crumbs4 oz4 of butter4 #a teaspoonful of chopped parsley4 #a teaspoonful of dried and powdered herbs4 ,lemon juice4 ,pepper and salt4 ,method4--,boil the sheep's head according to the directions in preceding recipe4 ,when cooked1 lay it on a greased baking-sheet4 ,sprinkle over it the crumbs1 parsley1 and herbs1 adding a few drops of lemon juice2 pepper and salt4 ,put the butter in little pieces about the head1 and brown it in a quick oven or before the fire4 ,serve with the brain sauce given in the foregoing recipe4 ,liver and ,bacon4 ,ingredients--#a sheep's liver4 #a lb4 of fat bacon4 #a pint of hot water4 ,some flour4 ,pepper and salt4 ,method4--,cut the bacon into slices1 and remove the rind4 ,cut the liver into slices1 and dip them in flour4 ,fry the bacon in a frying-pan1 then remove it1 and fry the liver in the bacon fat1 adding a little dripping1 if necessary4 ,when the liver is cooked1 place it on a hot dish2 dredge the pan with about half an ounce of flour4 ,fry the flour brown4 ,then pour in one pint of boiling water1 stir and boil for one or two minutes2 adding pepper and salt to taste4 ,place the liver in a circle in the middle of a hot dish4 ,put the bacon round it1 and strain the gravy over it4 ,pigs' ,fry1 or ,mock ,goose4 ,ingredients--#a lb4 of pigs' fry4 #c lb4 of potatoes4 #a onion4 #a apple4 ,a little sage4 ,pepper and salt4 ,method4--,boil the potatoes until half-cooked4 ,then cut them in slices4 ,cut the fry in small pieces4 ,chop the onion and apple small4 ,dry and powder the sage leaves4 ,grease a pie-dish1 and put a layer of sliced potatoes at the bottom4 ,place on them a layer of pigs' fry4 ,sprinkle it with some of the onion1 apple1 and powdered sage1 pepper1 and salt4 ,cover with another layer of potatoes2 and put on that some more of the fry4 ,sprinkle again with the onion1 apple1 pepper1 and salt4 ,proceed in this way until the dish is full1 letting the last layer be potatoes4 ,pour in half a pint of water2 and cover the dish with a piece of pig's caul1 or paper spread with dripping4 ,bake in a moderate oven for one hour and a half4 ,it may be served in the pie-dish1 or on a hot dish4 ,mock ,goose another way4 ,ingredients--#a lb4 of pigs' fry4 ,some dried and powdered sage4 ,chopped apple and onion4 pint of cider4 ,pepper and salt4 ,method4--,cut the fry in slices4 ,thread the pieces on a long skewer4 ,lay it on a greased baking-tin1 and sprinkle with the onion1 apple1 sage1 pepper1 and salt1 and cover with the caul4 ,bake in a moderate oven until tender4 ,then place the fry on a hot dish1 and remove the skewer4 ,make the cider boiling1 and pour over the fry4 ,tripe and ,onions4 ,ingredients--#b lb4 of tripe4 #c good-sized onions4 #b pints of milk4 #b oz4 of flour4 ,pepper and salt4 ,method4--,put the tripe into cold water1 and bring it to the boil2 this is to blanch it4 ,blanch the onions likewise1 then throw the water away1 and cut the tripe into neat pieces4 ,put them in the milk1 with the onions cut in halves1 and pepper and salt4 ,stew gently for an hour4 ,then take out the onions and chop them4 ,remove the tripe1 and put it on a hot dish4 ,make a thickening of flour1 and boil it well in the milk1 and add the chopped onions4 ,dish the tripe in a circle1 and pour the milk and onions over4 ,tripe may be cooked more economically by substituting water for milk4 ,stewed ,tripe4 ,ingredients--#b lb4 of tripe4 #a quart of brown sauce 7see ,sauces74 ,method4--,blanch the tripe1 as in the preceding recipe4 ,simmer gently in brown sauce for two hours4 ,dish in a circle1 with the brown sauce poured over4 ,broiled ,steak4 ,make the gridiron hot1 and rub it with fat4 ,lay the steak on it4 ,place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak4 ,then turn it on to the other side1 and let that remain close to the fire for the same length of time4 ,then remove it further from the fire and cook more gradually1 turning occasionally4 ,it takes from ten to fifteen minutes to cook1 according to the thickness of the steak4 ,broiled ,chop4 ,cook like a steak4 ,it will take from seven to ten minutes to cook4 ,serve very hot4 ,fried ,steak4 ,make the frying-pan quite hot4 ,put a little butter or fat in it1 and make that quite hot also4 ,put in the steak1 and fry it over a quick fire for two minutes on one side1 then turn it on to the other4 ,moderate the heat applied1 and cook gently for about twenty minutes1 turning occasionally4 ,savoury ,roast4 ,ingredients--#a lb4 of rump or beefsteak1 cut thin4 ,some veal1 or sage-and-onion1 stuffing4 oz4 of flour4 #a cup of boiling water4 ,method4--,lay the stuffing on the steak1 roll it round it1 and tie it with twine4 ,place it in a pie-dish4 ,pour the boiling water over it1 and place another pie-dish1 inverted1 at the top of it4 ,put it in a moderate oven for two or three hours1 until the steak is tender4 ,then put the steak on a hot dish4 ,thicken the gravy with the flour and pour it over4 ,breast of veal may be boned1 and stuffed with veal stuffing and cooked in the same way4 ,shoulder of ,mutton ,boned1 ,stuffed1 and ,rolled4 ,ingredients--#a shoulder of mutton4 ,some veal stuffing1 or sausage meat4 ,method4--,remove the bone carefully1 and place some stuffing in the place of it4 ,roll up the mutton1 and tie it firmly with twine4 ,it may be roasted1 baked1 or braised4 ,if braised1 prepare it according to the directions given for braised breast of veal1 using a large kettle1 if a braising pan is not obtainable4 ,braised ,breast of ,veal4 ,ingredients--#c or #d lb4 of breast of veal4 ,some veal stuffing4 ,some good second stock4 ,carrot1 turnip1 onion4 ,sprig of parsley1 thyme1 marjoram4 #a bay leaf4 ,method4--,remove the bones from the veal1 and put the stuffing in it4 ,roll the veal round it1 and sew it or tie it securely with twine4 ,put the vegetables1 cut in small pieces1 in the bottom of a stewpan4 ,place the veal on them1 and pour in sufficient stock to come half-way up it4 ,put the lid on the stewpan1 simmer gently until the veal is quite tender1 allowing half an hour to each pound and half an hour over4 ,then put the veal on a baking-sheet1 and put in a quick oven to brown4 ,strain the stock into a large stewpan1 and boil it rapidly down to a glaze4 ,put the veal on a hot dish1 remove the string1 and pour the glaze over it4 ,place round the veal some carrot and turnip1 cut in fancy shapes and cooked separately4 ,toad-in-the-,hole4 ,ingredients--#h oz4 of flour4 #b eggs4 #a pint of milk4 #a lb4 of ox kidney4 ,a little salt4 ,method4--,put the flour into a basin4 ,make a well in the middle4 ,put in the eggs2 mix gradually4 ,add the milk by degrees4 ,beat well1 and add the salt4 ,cut the kidney in pieces1 lay them in a well-greased ,yorkshire-pudding tin2 and pour the batter over4 ,bake from one and a quarter to one and a half hours4 ,irish ,stew4 ,ingredients--#b lb4 of potatoes4 #a lb4 of scrag end of mutton4 lb4 of onions4 ,pepper and salt4 ,method4--,peel and slice the potatoes and onions1 and cut the meat into small pieces4 ,put a layer of meat in the bottom of a saucepan1 then a layer of potatoes1 then one of onions4 ,season with pepper and salt1 and continue placing the ingredients in the saucepan in alternate layers4 ,pour in half a pint of water and stew gently1 stirring occasionally1 for about one hour and a half4 ,sea ,pie4 ,ingredients--#b lb4 of steak4 #b onions4 #a carrot4 #a small turnip4 lb4 of flour4 lb4 of suet4 #a teaspoonful of baking powder4 ,pepper and salt to taste4 ,cold water4 ,method4--,cut the vegetables and meat small1 season them with pepper and salt1 and put them into a large saucepan4 ,put it by the side of the fire for the contents to simmer gently4 ,chop the suet finely1 add it to the flour and baking powder1 and mix with cold water to a stiff paste4 ,roll it to the size of the saucepan4 ,place it over the meat1 and simmer gently for two hours4 ,for serving1 remove the crust with a fish slice1 put the meat and vegetables on to a hot dish1 and place the crust on them4 ,roast ,bullock's ,heart4 ,ingredients--#a bullock's heart4 ,some veal stuffing 7double the quantity given in the recipe74 ,method4--,wash the heart in salt and water1 and cleanse it thoroughly4 ,wipe it quite dry4 ,cut off the flaps and fill the cavities with the stuffing4 ,grease a piece of paper with dripping1 and tie it firmly over the top of the heart to keep in the forcemeat4 ,roast it according to the directions for roasting meat2 it will take about two hours4 ,gravy for the ,heart4 ,ingredients--#a pint of stock4 ,the trimmings from the heart4 #a onion4 #a oz4 of butter4 #a oz4 of flour4 ,a little ,harvey's sauce or catsup4 ,a little burnt sugar1 if necessary1 for colouring4 ,method4--,put the trimmings into a saucepan with the onion and water1 and simmer gently while the heart is cooking4 ,then melt the butter in a stewpan4 ,mix in the flour smoothly2 add the liquor strained4 ,stir and boil three minutes2 add the sauce1 pepper and salt1 and colouring4 ,put the heart on a hot dish1 remove the paper1 and pour the gravy round it4 ,if preferred1 the heart may be baked4 ,,sauces4 ,sauces are often failures1 chiefly because they are not made of a proper consistency2 and because the flour in them is not sufficiently cooked4 ,it should be remembered that the starch in flour wants to be well boiled1 otherwise it will be indigestible1 and the sauce will have a raw1 pasty taste4 ,a sauce is not ready when it thickens1 but should be boiled for quite three minutes4 ,its consistency should depend on what it is to be used for4 ,ordinary sauces1 served in a sauce tureen1 should be fairly thick2 the proportions taken should be #a oz4 of butter2 oz4 of flour2 pint of milk4 ,if the sauce is to be used to coat anything very thinly 7new potatoes1 for example71 oz4 of flour1 instead of oz41 would be sufficient4 ,if a sauce is required to entirely mask a small piece of fish1 or chicken1 c41 #a oz4 of flour should be used1 with the proportions of milk and butter already given4 ,every ingredient should be properly weighed or measured4 ,carelessness in this respect is a mark of ignorance1 and must occasion failures4 ,for making most of the ordinary sauces1 the butter is melted first in a small stewpan1 care being taken that it does not discolour2 the flour is then mixed with it4 ,if the mixing is not perfect1 the sauce will be lumpy4 ,the milk1 stock1 or water1 is then poured in1 and the sauce is stirred one way1 until it has boiled three minutes4 ,if cream is used1 it is then added1 and allowed just to boil in the sauce4 ,in making economical sauces1 when less butter and flour are used 7see ,economical ,family ,sauce71 the method employed is different4 ,the flour is then mixed very smoothly with a little of the milk1 water1 or whatever is used1 and then added to the remainder1 which may be cold or boiling2 but greater care is required to keep it smooth when the liquid is poured in boiling4 ,english ,melted ,butter4 ,ingredients--#a oz4 of butter4 oz4 of flour4 pint of water4 ,pepper and salt4 ,method4--,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the water2 stir and cook well4 ,then add pepper and salt1 and it is ready to serve4 ,plain ,white ,sauce4 ,ingredients--#a oz4 of butter4 oz4 of flour4 pint of milk4 ,a few drops of lemon juice4 ,pepper and salt4 ,method4--,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the milk4 ,stir and cook well4 ,then add the lemon juice and seasoning4 ,a little cream may also be added if desired4 ,matre d',htel ,sauce4 ,ingredients-- oz4 of butter4 oz4 of flour4 pint of milk4 ,a few drops of lemon juice4 ,pepper and salt4 ,a teaspoonful of finely-chopped parsley4 ,method4--,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the milk2 stir and cook well4 ,then add the lemon juice1 seasoning1 and chopped parsley4 ,mayonnaise ,sauce4 ,ingredients--#b yolks of eggs4 #a gill of salad oil4 #b tablespoonfuls of taragon vinegar4 ,pepper and salt4 ,method4--,put the yolks1 which must be perfectly free from the whites1 into a basin1 which in summer time should be placed on ice4 ,work them well with a whisk or wooden spoon1 adding the oil drop by drop4 ,when the sauce is so thick that the whisk1 or spoon1 is moved with difficulty1 the oil may be added more quickly1 but still very gradually4 ,lastly1 add the taragon vinegar and seasoning4 ,note4--,success in making this sauce depends on first dividing the yolks completely from the whites4 ,secondly1 in keeping them and the oil quite cold4 ,thirdly1 on adding the oil1 drop by drop1 until the sauce is perfectly thick4 ,if the sauce is made in a warm place1 or the oil mixed in too quickly1 it is apt to curdle4 ,should this occur1 put a yolk in another basin and very slowly add the sauce to it1 stirring briskly2 this will generally make it smooth again4 ,two yolks will be sufficient for any quantity of sauce1 taragon vinegar being added in proportion to the oil used4 ,tartare ,sauce4 ,ingredients--#b yolks4 pint of salad oil4 #b tablespoonfuls of taragon vinegar4 #a teaspoonful of finely-chopped parsley4 ,a few capers1 or a chopped gherkin4 ,pepper and salt4 ,if liked1 a teaspoonful of ready-made mustard4 ,method4--,proceed as in making ,mayonnaise ,sauce2 adding when the sauce is ready the parsley1 capers1 mustard1 and seasoning4 ,egg ,sauce4 ,ingredients--#a oz4 of butter4 oz4 of flour4 pint of milk4 ,lemon juice4 ,pepper and salt4 #a or #b hard-boiled eggs4 ,method4--,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the milk1 and stir and cook well4 ,then add the lemon juice1 seasoning1 and the chopped whites of the eggs4 ,if a very thick sauce is required1 take #a oz4 of flour4 ,cream may be added if desired4 ,brown ,sauce4 ,ingredients--#b oz4 of butter4 #a oz4 of flour4 ,a small piece of carrot1 turnip1 and onion4 ,a few button mushrooms4 #a pint of good stock4 ,a few drops of lemon juice4 ,seasoning to taste4 ,method4--,put the butter into a stewpan and fry the vegetables in it4 ,then mix in the flour and fry that4 ,add the stock2 stir and cook well4 ,squeeze in the lemon juice1 and add the seasoning4 ,strain through a tammy-cloth or fine strainer4 ,genoise ,sauce4 ,ingredients--#a oz4 of butter4 oz4 of flour4 #a gills of stock4 wineglass of port4 ,a tiny piece of carrot1 turnip1 and onion4 teaspoonful of anchovy sauce4 teaspoonful of ,harvey's sauce4 ,pepper and salt4 ,method4--,melt the butter in a small stewpan1 and fry the vegetables in it4 ,then add the flour1 and fry that4 ,pour in the stock2 stir and cook well4 ,then add the wine and other ingredients1 ,stir until it boils again1 and then strain it4 ,bchamel ,sauce4 ,ingredients--#b oz4 of butter4 #a oz4 of flour4 #a pint of good white stock4 pint of cream4 ,a few drops of lemon juice4 ,pepper and salt4 ,method4--,melt the butter in a stewpan4 ,mix in the flour smoothly4 ,add the stock4 ,stir and cook well4 ,then stir in the cream2 let it boil in the sauce2 and add lemon juice1 pepper1 and salt4 ,strain through a tammy-cloth4 ,milk may be substituted for the white stock1 if more convenient4 ,to flavour it1 a small piece of carrot1 turnip1 and onion1 and #f button mushrooms should be boiled in it4 ,sauce ,hollandaise4 ,ingredients-- pint of plain white sauce4 ,the yolks of #d eggs4 ,a little cayenne pepper and salt4 ,a few drops of lemon juice1 or taragon vinegar4 ,method4--,put the white sauce and eggs into a jug1 which must be placed in a saucepan of boiling water4 ,stir until the mixture thickens1 being careful it does not curdle4 ,when quite ready1 add the lemon juice or vinegar4 ,lobster ,sauce4 ,ingredients--#a small lobster4 ,some spawn4 #a oz4 of butter4 #a oz4 of flour4 pint of milk4 gill of cream4 ,a few drops of lemon juice4 ,pepper and salt4 ,method4--,remove the flesh from the body and claws of the lobster1 and cut it in small pieces4 ,then boil the shell1 broken small1 in the milk4 ,rub the spawn with oz4 butter through a hair sieve4 ,melt the remaining butter in a small stewpan4 ,mix in the flour smoothly1 and then add the milk1 strained4 ,stir until it thickens4 ,put in the spawn and butter1 and continue stirring until the flour is well cooked4 ,then add the cream--let it boil in the sauce--and lastly1 the lemon juice1 pepper and salt1 and lobster4 ,lobster ,sauce 7a plainer ,receipt74 ,ingredients--,part of a tin of lobster4 #a oz4 of butter4 #a oz4 of flour4 pint of milk4 ,a few drops of lemon juice1 or a teaspoonful of vinegar4 ,pepper and salt4 ,method4--,cut up the lobster4 ,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the milk2 stir and cook well4 ,then add the lemon juice1 seasoning1 and pieces of lobster4 ,shrimp ,sauce4 ,remove the heads1 tails1 and skin from half a pint of shrimps2 prepare some sauce as directed in the first or second recipe for lobster sauce1 substituting the shrimps for the lobster4 ,oyster ,sauce4 ,ingredients--#a oz4 of butter4 #a oz4 of flour4 pint of milk4 #a dozen of oysters4 gill of cream4 ,a few drops of lemon juice4 ,salt1 pepper1 and a little cayenne4 ,method4--,remove the beard and white part of the oysters1 and cut each one in two4 ,strain the liquor through muslin1 and scald the oysters in it 7i4e4 put the liquor1 with the oysters in it1 in a saucepan1 and just bring it to the boil74 ,put the beards and hard white parts in the milk and simmer them to extract the flavour4 ,then melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,strain in the milk and oyster liquor1 and stir and cook well4 ,then add cream1 and stir until the sauce again boils4 ,lastly1 add the oysters1 pepper1 salt1 and lemon juice4 ,french ,sauce4 ,ingredients--#a oz4 of butter4 oz4 of flour4 #a gill of milk4 #a gill of cream4 ,the yolk of one egg4 ,pepper and salt4 ,method4--,melt the butter in a small stewpan4 ,mix the flour smoothly4 ,add the milk1 stir and cook well4 ,pour in the cream and let it boil in the sauce4 ,then take it off the fire1 and mix in the yolk of the egg4 ,add pepper and salt to taste4 ,celery ,sauce4 ,ingredients--#a oz4 of butter4 #a oz4 of flour4 #b tablespoonfuls of cream4 pint of white stock or milk4 #a head of celery4 ,method4--,boil one head of celery in of a pint of white stock or milk4 ,when tender1 strain it from the liquor and rub it through a hair sieve4 ,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the stock or milk2 stir and cook well4 ,pour in the cream1 and stir until the sauce boils again4 ,add pepper and salt to taste4 ,tomato ,sauce4 ,ingredients--#f ripe tomatoes4 lb4 of bacon4 #a oz4 of flour4 ,a piece of carrot1 turnip1 and onion4 ,a sprig of parsley4 ,thyme1 marjoram1 and a bay leaf4 ,a teaspoonful of vinegar4 ,pepper and salt4 ,method4--,cut the bacon in slices and fry it4 ,then put in the vegetables and fry them1 dredge in the flour1 and then add the tomatoes and fry them lightly4 ,empty the contents of the frying-pan on a hair sieve1 and rub the tomatoes through4 ,the hair sieve will keep back the other vegetable1 the flavour of which only is wanted4 ,add the vinegar and seasoning1 and make the sauce hot4 ,onion ,sauce4 ,ingredients--#d or #e fair-sized onions4 pint of plain white sauce or melted butter 7#ast recipe74 ,method4--,first1 blanch the onions by putting them in cold water and bringing it to the boil4 ,throw the water away4 ,put the onions in fresh water and boil for an hour1 or an hour and a half1 until tender4 ,chop them finely and add them to the sauce or melted butter4 ,soubise ,sauce4 ,ingredients-- pint of plain white sauce4 #b tablespoonfuls of cream4 #d or #e onions4 ,method4--,blanch the onions 7as in preceding recipe7 and boil until tender4 ,then rub through a hair sieve4 ,make some plain white sauce 7see recipe71 and add to it the cream and pulped onion4 ,bread ,sauce4 ,ingredients--#b oz4 of bread crumbs4 pint of milk4 #f peppercorns4 #b tablespoonfuls of cream1 or oz4 of butter4 ,a small piece of onion4 ,method4--,steep the onion and peppercorns in the milk1 and put the milk on to boil4 ,then remove the onions and peppercorns1 and sprinkle in the crumbs4 ,set the sauce by the side of the fire for six minutes1 and then heat to boiling point1 adding either the cream or butter4 ,salt must be added to taste2 also a little cayenne4 ,economical ,family ,sauce4 ,ingredients-- lb4 of flour4 #a pint of milk4 #a pint of water4 #a oz4 butter4 ,method4--,mix the flour very smoothly with a little water4 ,put the rest of the water1 with the milk and butter1 in a saucepan on the fire to boil4 ,when it boils1 put in the flour1 stirring until the sauce is cooked4 ,add pepper and salt to taste4 ,if liked1 a few drops of lemon juice or vinegar may be added4 ,this sauce will form the basis of many other plain sauces3 ,to use with fish1 put in a tablespoonful of anchovy4 ,onion sauce is made by adding cooked and chopped onions when the sauce is ready4 ,caper sauce1 by adding capers2 or1 as a substitute1 chopped gherkin4 ,this sauce may be made still more economically by using water only instead of milk4 ,wine ,sauce4 ,ingredients--#a oz4 of lump sugar4 pint of water4 ,a wineglass of sherry4 ,a few drops of cochineal4 ,a dessertspoonful of jam4 ,method4--,boil the sugar and water together until reduced to one half4 ,add the jam2 let it melt4 ,then add the sherry and cochineal1 and strain4 ,piquant ,sauce4 ,ingredients-- pint of brown sauce4 #a tablespoonful of capers4 #a tablespoonful of chopped gherkin4 #a tablespoonful of very finely chopped shalot4 pint of vinegar4 ,pepper and salt4 ,method4--,simmer the shalot1 capers1 and gherkin1 in the vinegar until the shalot is quite soft4 ,pour in the sauce1 and let it boil up4 ,season to taste4 ,sauce ,rforme4 ,ingredients--#a pint of brown sauce4 #a wineglass of port wine4 #a teaspoonful of anchovy sauce4 #a teaspoonful of ,harvey's sauce4 #b tablespoonfuls of red-currant jelly4 ,method4--,boil all the ingredients together1 and the sauce is ready4 ,port-wine ,sauce for ,wild ,duck4 ,ingredients--#b wineglasses of port4 ,juice of half a lemon4 #a finely chopped shalot4 ,method4--,boil altogether and strain4 ,sweet ,sauce4 ,ingredients--#a teaspoonful of arrowroot4 ,juice of half a lemon and a little rind4 #b tablespoonfuls of castor sugar4 pint of water4 ,method4--,put the water with the lemon-rind and sugar into a saucepan to boil4 ,mix the arrowroot smoothly with a little cold water4 ,when the water in the saucepan boils1 pour it in and stir it until it thickens2 then strain it and add the lemon juice4 ,a glass of sherry may be added to this sauce if desired4 ,german ,sauce4 ,ingredients--,the yolks of #b eggs4 #a wineglass of sherry4 #a dessertspoonful of castor sugar4 ,method4--,put all the ingredients into a saucepan1 and mill over the fire with a whisk until the sauce froths4 ,for a ,christmas ,pudding make the sauce with three yolks1 and a wineglass of brandy4 ,a ,nice ,sweet ,sauce4 ,ingredients-- pint of plain white sauce or melted butter 7omitting the seasoning74 #a wineglass of sherry or brandy4 #b dessertspoonfuls of castor sugar4 ,method4--,add the wine and sugar to the sauce1 and it is ready for use4 ,jam ,sauce4 ,ingredients--#c tablespoonfuls of red jam4 pint of water4 #a oz4 of lump sugar4 ,juice of half a lemon4 ,method4--,boil the jam1 sugar1 and water together for three minutes4 ,add the lemon juice1 and strain4 ,the lemon may be omitted if the flavour is not liked4 ,apple ,sauce1 ,no4 #a4 ,ingredients--#f good-sized apples4 #a oz4 of butter4 #a tablespoonful of moist sugar1 or more1 according to taste4 gill of water4 ,method4--,wash the apples and slice them1 but do not peel or core them4 ,put them in a stewpan with the water1 butter1 and sugar4 ,stew gently for about thirty minutes1 stirring occasionally4 ,rub them quickly through a hair sieve1 and put the sauce in a hot tureen4 ,the hair sieve keeps back the rind and pips4 ,apple ,sauce1 ,no4 #b4 ,ingredients--#f large apples4 #a oz4 of butter4 #a tablespoonful or more of moist sugar4 gill of water4 ,method4--,peel1 core1 and slice the apples4 ,stew them with the water1 sugar1 and butter until tender4 ,then beat to a pulp with a fork4 ,mint ,sauce4 ,ingredients--#c tablespoonfuls of finely-chopped fresh mint4 #a tablespoonful of sugar4 pint of vinegar4 ,method4--,mix all together1 and let the sauce stand for an hour before serving4 ,horse-radish ,sauce4 ,ingredients--#a stick of horse-radish4 gill of cream4 #a tablespoonful of vinegar4 gill of milk4 #a teaspoonful of ready-made mustard4 #a teaspoonful of castor sugar4 ,pepper and salt4 ,method4--,scrape the horse-radish finely1 and mix with all the other ingredients4 ,if cream is not to be had1 use milk thickened with a little cornflour4 ,but it is not so good4 ,gravy for ,made ,dishes4 ,ingredients--#a lb4 of gravy beef4 #a quart of water4 ,a piece of onion1 carrot1 and turnip4 #a sprig of parsley4 ,thyme and marjoram4 ,pepper and salt to taste4 ,method4--,cut the beef into small pieces4 ,put it with the vegetables into a stewpan with the water1 and simmer very gently for four hours2 then strain4 ,if a thick gravy is required1 thicken with one and a half ounces of flour2 add pepper and salt to taste4 ,to this gravy may be added a little sauce1 catsup1 port or sherry wine1 c41 according to the purpose for which it is required4 ,scraps of cooked meat and bones may be substituted for the fresh meat where economy must be studied4 ,glaze4 ,boil down one or two quarts of second stock 7which will jelly when cold7 until it is quite thick1 and coats a spoon4 ,one quart may be boiled down to a quarter of a pint4 ,pour it into a jar4 ,when wanted for use1 put the jar to stand in a saucepan of boiling water until it is dissolved4 ,glaze is used for enriching gravies and soups1 and for glazing meat4 ,cheap ,glaze for ,meat4 ,ingredients--#c teaspoonfuls of ,liebig's ,extract of ,meat4 oz4 of ,nelson's or ,swinborne's ,gelatine1 or isinglass4 ,pepper and salt4 pint of cold water4 ,method4--,soak the gelatine in the water for three-quarters of an hour4 ,add the meat extract1 and pepper and salt4 ,stir and boil until reduced to about a quarter of a pint4 ,this glaze can only be used for glazing meat4 ,barnaise ,sauce4 ,ingredients--#a finely-chopped shalot4 gill of white sauce4 #a tablespoonful of taragon vinegar4 ,the yolks of #d eggs4 #a dessertspoonful of finely-chopped parsley4 ,pepper and salt4 ,method4--,put the shalot and vinegar into a saucepan2 boil until the vinegar has evaporated1 but do not let the shalot burn4 ,add the eggs and sauce1 and mill with a whisk until the eggs are thick4 ,add the parsley and pepper and salt4 ,,breakfast ,,dishes ,,and ,,beverages4 ,oatmeal ,porridge4 ,ingredients-- lb4 of coarse oatmeal4 #a quart of water4 ,method4--,put the water on to boil4 ,when boiling1 sprinkle in the oatmeal1 stirring all the time4 ,when it thickens1 put it by the side of the fire1 and stir occasionally4 ,cook it for quite three-quarters of an hour1 longer if possible4 ,when the time can be allowed1 three hours will not be too long a time1 especially if the porridge is for anyone with a weak digestion4 ,a better plan is to put the saucepan containing it1 after the contents have boiled for ten minutes1 to stand in a saucepan of briskly boiling water2 it will then cook without danger of burning1 and may be left for any length of time2 care only being taken that the water in the under saucepan does not boil away4 ,whole-meal ,porridge4 ,this may be made in the same way as oatmeal1 but it requires even longer cooking4 ,dry ,toast4 ,cut the bread into rather thin slices1 and remove the crust4 ,toast it slowly1 holding it at a little distance from a bright clear fire4 ,when ready1 put it at once into the rack2 because1 if the toast is placed flat on a table1 it loses its crispness4 ,the crusts may be soaked for plain puddings1 or dried and powdered for bread crumbs4 ,buttered ,toast4 ,cut the bread about half an inch in thickness4 ,toast quickly in front of a clear fire4 ,put the butter on directly the toast is taken off the fork1 and spread it quickly4 ,put the toast on a hot plate1 and take care that it is served hot4 ,toasted ,bacon4 ,cut the bacon in thin slices1 and toast it in a small ,dutch oven or on a toasting fork until the fat is transparent4 ,fried ,bacon4 ,cut the bacon in thin slices1 and fry it in its own fat4 ,it will be cooked when the fat is transparent4 ,it must not be cooked too quickly1 or the fat will burn up and be wasted4 ,eggs and ,bacon4 ,toast or fry the bacon1 and lay a nicely poached egg on each slice4 ,boiled ,eggs4 ,put the eggs into boiling water1 and boil an ordinary sized egg for three minutes2 new-laid eggs will take one minute longer4 ,eggs boiled five minutes will be nearly hard4 ,to make them quite firm1 boil them steadily for ten minutes4 ,to make them mealy1 boil them for an hour4 ,poached ,eggs4 ,eggs for poaching should be perfectly fresh1 or they will not keep a nice shape4 ,let the water be quite boiling2 add to it a little salt4 ,break the eggs into cups1 and slip them gently into the boiling water4 ,as soon as the white is nicely set1 remove them with a fish slice4 ,trim the eggs neatly1 and serve them on hot buttered toast4 ,an egg-poacher will be found very convenient for cooking eggs this way4 ,fried ,kidneys4 ,ingredients--,a few kidneys4 ,a little butter or dripping4 ,a little flour4 ,some gravy4 ,pepper and salt4 ,method4--,split open the kidneys lengthwise4 ,flour them and fry them slowly in the butter or dripping for about four minutes4 ,dish them on pieces of toast4 ,pour the gravy into the pan2 stir and boil for a minute1 and then strain round the kidneys4 ,kidneys ,toasted4 ,ingredients--,some kidneys4 ,toasted bread4 ,method4--,split open the kidneys lengthwise4 ,toast them before a clear fire2 when the gravy ceases to drop red they will be sufficiently cooked4 ,a hot dish should be placed under them to catch the gravy4 ,place the toast on the dish and put the kidneys on it1 and sprinkle over them a little pepper and salt4 ,stewed ,kidneys4 ,ingredients--#b or #c kidneys4 pint of nice gravy4 #a dessertspoonful of flour4 ,pepper and salt to taste4 ,lemon juice4 ,method4--,mix the flour smoothly with the gravy4 ,put it into a stewpan1 and boil well for three minutes4 ,put in the kidneys cut in slices1 and simmer gently for about fifteen minutes4 ,add a squeeze of lemon juice2 pepper and salt to taste4 ,serve on a piece of toast1 and pour the gravy over4 ,stuffed ,kidneys4 ,ingredients--#c or #d kidneys4 oz4 of butter4 ,half a shalot1 chopped finely4 #a dessertspoonful of parsley4 #a tablespoonful of bread crumbs4 ,a few drops of lemon juice4 ,a little cayenne4 ,pepper and salt4 ,method4--,toast or broil the kidneys and split them open4 ,fry the shalot in the butter4 ,mix in the bread crumbs and parsley2 add lemon juice1 cayenne pepper1 and salt4 ,lay a little of the stuffing in each kidney and fold it over4 ,serve very hot4 ,kidneys la ,tartare4 ,ingredients--,a few kidneys4 pint of ,tartare sauce4 ,method4--,split the kidneys open1 and toast or broil them nicely4 ,serve on toasted bread with ,tartare sauce in a tureen4 ,fried ,sausages4 ,ingredients--,sausages4 ,a little butter or dripping4 ,some toasted bread4 ,method4--,prick the sausages with a fork1 and fry them with butter or dripping1 turning them that they get browned equally4 ,serve them on toasted bread1 with some nice gravy in a sauceboat4 ,some people like the toast soaked in the fat in the pan1 but this is a matter of taste4 ,baked ,sausages4 ,prick the sausages1 and place them on a greased baking-sheet4 ,bake until they are nicely browned4 ,serve on toast1 with gravy in a sauceboat4 ,if liked1 the toast can be soaked in the fat that runs from the sausages4 ,oxford ,sausages4 ,remove the sausage-meat from the skins1 and place it in little rough heaps on a greased baking-sheet4 ,bake in a quick oven until browned4 ,serve on toast4 ,tomatoes stuffed with ,sausage ,meat4 ,ingredients--,some nice ripe tomatoes4 ,some sausage meat4 ,method4--,cut the stalks from the tomatoes1 but do not take out any of the inside4 ,heap a little sausage meat on the top of each tomato4 ,put them on a greased baking-sheet1 and bake in a moderate oven for about fifteen minutes4 ,croustards with ,minced ,meat4 ,ingredients--,some stale bread4 ,scraps of cold meat4 ,a little nice gravy4 ,a little mushroom catsup4 ,pepper and salt to taste4 ,method4--,cut the bread into slices three-quarters of an inch in thickness4 ,stamp it into rounds with a circular cutter4 ,mark the middle with a cutter two sizes smaller1 and scoop out the inside1 making little nests of them1 and taking care not to break the bottom or sides4 ,fry the cases in hot fat 7see ,french ,frying72 drain them and put them inside the oven to keep hot4 ,mince the meat nicely1 removing skin and gristle4 ,make a little gravy hot in a stewpan4 ,put in the mince1 and make it hot without letting it boil4 ,flavour to taste with catsup1 pepper and salt4 ,fill the croustard cases and serve immediately3 they should be placed on a folded napkin1 and garnished with parsley4 ,mince la ,reine4 ,ingredients--#a dozen mushrooms4 ,some slices of cold meat4 7,cold game or chicken are excellent for this purpose74 #f eggs4 ,some rounds of bread1 toasted or fried4 #a pint of good gravy4 ,pepper and salt to taste4 ,method4--,peel the mushrooms4 ,wash and dry them well1 and cut them in slices4 ,put them in a stewpan with part of the gravy1 to stew for about thirty minutes1 until they are tender4 ,mince the meat and make it hot in a saucepan1 with enough gravy to moisten it1 adding pepper and salt to taste4 ,poach the eggs nicely1 and fry or toast the bread 7fried bread is best74 ,put the slices of fried bread on a hot dish2 cover each piece with the minced meat1 and lay an egg on each4 ,pour the gravy and mushrooms round1 and serve very hot4 ,as a decoration1 a tiny pinch of finely-chopped parsley might be put on the top of each egg4 ,sheep's ,head ,moulded4 ,ingredients--#a sheep's head4 #b hard-boiled eggs4 ,pepper and salt4 ,method4--,clean1 and then boil the head until the flesh will leave the bones easily4 ,take out all the bones2 cut the meat into pieces an inch in size1 and season them well with pepper and salt4 ,cut the eggs into slices1 and place them round the top of a cake-tin or basin4 ,put in the head1 and put a weight on it to press it down4 ,when cold turn it out2 serve garnished with parsley4 ,veal ,cake4 ,ingredients--,remains of cooked veal4 ,slices of ham4 #b or #c hard-boiled eggs4 ,some nice second stock4 ,a little gelatine4 ,some forcemeat balls4 ,method4--,butter well a plain mould or basin4 ,decorate it with slices of egg1 and balls made of veal forcemeat4 ,cut the ham and the veal into neat pieces4 ,season them well with pepper and salt1 and1 if liked1 a little chopped parsley4 ,place them in the mould1 and fill it up with stiff second stock4 ,if the stock is not stiff enough1 mix with it a little melted gelatine4 ,cover the mould1 and bake for one hour in a moderate oven4 ,let it get cold1 and then turn it on to a dish4 ,brawn4 ,ingredients--#a pig's head4 #b or #c hard-boiled eggs4 #b onions4 #f cloves4 #a blade of mace4 #b dozen peppercorns4 #a sprig of parsley1 thyme1 and marjoram4 ,method4--,clean the head well1 and pickle it for three days 7see ,pickle for ,meat74 ,then put it in enough cold water to cover it1 and boil it gently for three hours or more1 until the flesh will leave the bones easily4 ,take out the tongue1 skin it1 and cut it in slices4 ,stamp them into fancy shapes with a paste cutter2 wet a plain round mould and decorate it with them and the eggs cut in slices4 ,remove the meat from the bone1 and cut it into large dice4 ,take one quart of the liquor in which the head was boiled2 put the bones into it1 with the peppercorns1 cloves1 onions1 and herbs2 boil down for half an hour with the lid off the saucepan4 ,then strain one pint of the broth into another saucepan4 ,season the pieces of meat with pepper1 and a little salt if necessary2 put them into the broth4 ,let it come to the boil1 and then pour it into the decorated mould4 ,when set1 turn it on to a dish4 ,scalloped ,eggs4 ,ingredients--,some eggs4 ,bread-crumbs4 ,a little onion1 chopped as finely as possible 7this may be omitted1 if liked74 ,a little finely-chopped parsley4 ,pepper and salt to taste4 ,method4--,grease some deep scallop shells4 ,dust them over with bread crumbs1 mixed with the parsley and onion4 ,put an egg into each shell1 and sprinkle with more crumbs1 parsley1 onion1 pepper and salt4 ,put them into a brisk oven until set4 ,eggs sur le ,plat4 ,ingredients--#d eggs4 oz4 of butter4 ,pepper and salt4 ,method4--,take a dish that will stand the heat of the oven2 melt the butter in it4 ,break the eggs on to it very carefully4 ,pepper and salt them1 and put them into the oven until they are set4 ,they must be served on the same dish4 ,buttered ,eggs4 ,ingredients--#a piece of fried or toasted bread4 #a tablespoonful of gravy4 #a oz4 of butter4 ,pepper and salt4 #d eggs4 ,method4--,break the eggs into a basin1 and add to them the gravy1 pepper1 and salt4 ,melt the butter in a small frying or omelet pan2 pour in the eggs1 and stir quickly up from the bottom of the pan1 until the whole is a soft yellow mass4 ,spread on the toast1 and serve very quickly4 ,egg ,croustards4 ,ingredients--,some slices of stale bread1 about inch in thickness4 ,some eggs4 ,some nicely-flavoured gravy4 ,method4--,stamp out some rounds of bread with a circular paste-cutter4 ,mark the middle with one a size smaller4 ,then with a knife scoop out the inside1 making little nests of bread1 taking care not to break the bottom or sides4 ,fry these cases in hot fat 7see ,french ,frying74 ,when fried1 drain them on kitchen paper1 and keep them hot4 ,make some water boiling hot in a stewpan2 add to it a little lemon juice4 ,put into it the eggs broken gently into cups4 ,poach until the whites are set1 then remove them carefully with a fish slice1 and put an egg into each croustard4 ,place them on a hot dish1 and pour gravy boiling hot over them4 ,eggs and ,anchovy4 ,ingredients--#b eggs4 #a slice of fried or toasted bread4 ,a little anchovy paste4 #a oz4 of butter4 ,pepper and salt to taste4 ,method4--,let the fried or toasted bread be quite hot 7fried bread is the best71 and spread it thinly with anchovy paste4 ,make the butter quite hot in a frying or omelet pan4 ,break the eggs into it1 add pepper and salt1 and stir very quickly1 until they are a soft yellow mass4 ,spread it quickly over the toast1 and serve immediately4 ,eggs in ,cases4 ,ingredients--#d tablespoonfuls of bread crumbs4 #a dessertspoonful of finely-chopped parsley4 ,pepper and salt4 ,if liked1 a boiled onion very finely chopped4 #f eggs4 #f paper cases4 ,method4--,butter well some paper cases2 mix the crumbs1 parsley1 onion1 pepper1 and salt together2 put a little at the bottom of each case4 ,break the eggs gently1 and put one egg into each case4 ,cover each with some of the crumbs and seasoning1 and put the cases in a quick oven to bake until the eggs are set4 ,broiled ,mushrooms4 ,choose nice large mushrooms2 peel and wash them1 and wipe them dry4 ,cut out the stems1 and put them1 with the top of the mushrooms downwards1 on a gridiron4 ,put a small piece of butter on each1 and broil for ten minutes slowly4 ,remove them carefully1 as the mushrooms will be by that time full of delicious gravy4 ,broiled ,dried ,haddock4 ,soak it in cold water for an hour before using4 ,broil it slowly over a clear fire until it is quite hot1 turning occasionally4 ,rub some butter over it1 and serve it at once4 ,bloaters4 ,cut the bloaters open down the back1 and bone them4 ,lay them one on the other with the insides together4 ,broil them slowly over a clear fire1 turning occasionally4 ,serve very hot1 with a little butter rubbed over them4 ,if preferred1 they may be broiled unboned4 ,red ,herrings4 ,remove their heads and tails4 ,slit them open down the back and remove the bone4 ,egg and bread-crumb them1 and broil them over a clear fire4 ,if preferred1 they may be broiled unboned4 ,tea4 ,measure a teaspoonful of tea for each person1 and one teaspoonful over4 ,make the teapot quite hot by filling it with boiling water2 let it stand in it for three minutes2 then empty the teapot4 ,put in the tea1 and pour boiling water over it4 ,cover it with a tea-cosy1 and let it infuse for five minutes before using4 ,the longer it stands1 the darker it will get2 but for people of weak digestions1 it should be used after five minutes' infusion only4 ,the water should be fresh spring water1 and should be used as soon as it boils4 ,water that has been boiled for any length of time is flat from the loss of its gases4 ,coffee4 ,to have coffee to perfection it should be freshly roasted and ground1 as coffee quickly loses its flavour4 ,if this is not possible1 use the best ,french coffee sold in tins4 ,the water should be freshly boiled2 the coffee itself should not be boiled1 but only infused in the boiling water4 ,boiling disperses the aroma4 ,it can1 however1 be made more economically if boiled1 and therefore recipes are given for its preparation in this manner4 ,chicory is generally used with coffee in the proportion of two ounces of chicory to one pound of coffee4 ,coffee 7,soyer's method47 ,ingredients--#c oz4 of coffee4 #a pint of boiling water4 ,method4--,put the coffee into a clean stewpan4 ,stir over the fire until it smokes1 but do not let it burn4 ,then pour in the boiling water4 ,cover close1 and set by the side of the fire for ten minutes4 ,strain through thick muslin4 ,coffee 7another method74 ,ingredients--#c oz4 of coffee4 #a pint of boiling water4 ,method4--,make a jug hot4 ,put the coffee in it1 and pour over the boiling water4 ,let it stand in a hot place for half an hour4 ,then strain through thick muslin4 ,caf au ,lait4 ,half fill a cup with nicely-made coffee1 and pour in the same quantity of boiled milk4 ,coffee 7economical method74 ,ingredients-- lb4 of coffee4 #b quarts of cold water4 ,method4--,make a bag of rather thick muslin1 and put the coffee into it4 ,the bag should be rather large1 so that the coffee will have plenty of room4 ,tie the ends of the bag securely4 ,put it into a saucepan with the water2 bring to the boil1 and boil steadily for one hour4 ,strain through thick muslin4 ,this will make strong coffee1 which can be diluted with boiling water as required4 ,coffee made in a ,percolator4 ,ingredients--#c oz4 of coffee4 #a pint of boiling water4 ,method4--,make the percolator hot4 ,put the coffee in it1 and pour on the boiling water4 ,let it stand in a hot place for about ten minutes4 ,cocoa4 ,this is best1 especially for invalids1 if prepared from the nibs2 these should be perfectly fresh4 ,put a quarter of a pound of nibs into two quarts of cold water2 simmer for five hours and then strain4 ,when cold remove the fat2 heat it as required4 ,cocoa may also be made from any of the different preparations4 ,make it according to directions given on the canisters1 and be very careful to mix it thoroughly4 ,nothing is so unpleasant as to have the sides and bottom of the cup coated with cocoa4 ,it is better to prepare it in a small saucepan2 it should be boiled for two or three minutes4 ,it is more nourishing if mixed with milk instead of water4 ,chocolate4 ,this is only a thicker preparation of cocoa1 and may be made in the same way4 ,,cold ,,meat ,,cookery4 ,hash4 ,ingredients--,the remains of cold meat4 ,some nice stock or gravy4 ,flour1 in the proportion of oz4 to every pint of gravy4 ,pepper and salt1 and1 if liked1 a little catsup1 or ,harvey's sauce4 ,toasted or fried bread4 ,method4--,cut the meat into neat pieces4 ,mix the flour smoothly with the gravy1 and boil for three minutes1 stirring all the time4 ,add seasoning and catsup or a little sauce4 ,then put the pieces of meat into the gravy and let them warm through2 but do not let the gravy boil when the meat is in it1 as that would toughen it4 ,tinned oysters make a nice addition to a hash4 ,for serving1 put the hash on a hot dish and garnish with sippets of fried or toasted bread4 ,if no gravy or stock is available1 make some by breaking up any bones from the meat2 boil them in a sufficient quantity of water1 with a piece of carrot1 turnip1 onion1 celery1 and a small bunch of herbs4 ,boil for quite an hour1 and then strain the liquor4 ,minced ,meat4 ,ingredients--,some scraps of cold meat4 ,a little gravy4 ,some boiled rice or potatoes4 ,pepper and salt to taste4 ,method4--,mince the meat finely with a knife1 or mincing machine 7the flavour is nicer if a knife is used74 ,mix with sufficient gravy to moisten the meat1 and stir over the fire until hot2 but do not let the gravy boil4 ,serve with a border of boiled rice1 or mashed potatoes round it4 ,if veal or chicken is minced1 squeeze in a few drops of lemon juice1 and serve with sliced lemon4 ,a little cooked ham should be added to these minces1 to give them flavour2 minced beef is improved by the addition of a few oysters4 ,mince 7with ,eggs74 ,prepare some mince1 as in preceding recipe1 and serve with very nicely poached eggs on the top of it2 garnish with sippets of fried or toasted bread4 ,curry of ,cold ,meat4 ,ingredients--,some scraps of cold meat4 ,some stock or gravy4 ,curry powder and flour in the proportion of a dessertspoonful of each to every half pint of gravy4 #a small onion4 #a small apple4 oz4 of dripping4 ,a few drops of lemon juice4 ,salt4 ,some boiled rice4 ,method4--,slice the onion and apple1 and fry them in the dripping4 ,when fried1 rub them lightly through a hair sieve4 ,mix the curry powder and flour smoothly with the stock4 ,stir and cook well over the fire4 ,add the onion1 apple1 lemon juice1 and salt4 ,then lay in the meat1 and let it warm through1 being careful that the sauce does not boil4 ,serve with nicely boiled rice4 ,shepherd's ,pie4 ,ingredients--,slices of cold meat4 ,boiled potatoes4 ,butter or dripping4 ,a little gravy4 ,pepper and salt4 ,method4--,season the pieces of meat with pepper and salt1 and lay them in a pie-dish with a little gravy4 ,mash the potatoes smoothly with butter or dripping2 and pepper and salt to taste4 ,spread the potatoes over the meat in the form of a pie-crust1 and smooth them with a knife dipped in hot water4 ,bake for half an hour4 ,patties4 ,ingredients--,some scraps of cold meat4 ,a little gravy4 ,pepper and salt4 ,pastry4 #a egg4 ,method4--,mince the meat and moisten with the gravy1 adding pepper and salt to taste4 ,if veal or chicken are used1 mince a little ham with them1 and add a few drops of lemon juice4 ,roll out the pastry1 and stamp it into rounds with a fluted cutter4 ,lay half the rounds on greased pattypans4 ,brush round the edges of the paste with a little beaten egg1 and put a little mince on each round4 ,cover them with the remaining rounds of paste1 pressing the edges lightly together4 ,glaze with the beaten egg1 and bake in a quick oven for about #ae minutes4 ,fritters4 ,ingredients--,some cold meat4 ,some nice gravy4 ,some ,kromesky batter4 ,method4--,cut the meat into neat pieces2 dip them in the batter and fry in hot fat until lightly browned 7see ,french ,frying74 ,pile on a hot dish1 and serve1 if possible1 with a nice gravy poured round them4 ,rissoles4 ,ingredients--,some boiled potatoes4 ,cold meat4 ,a little butter4 #b eggs4 ,bread-crumbs4 ,pepper and salt4 ,method4--,take equal quantities of boiled potatoes and cold meat4 ,mash the potatoes with butter1 and add the meat finely minced4 ,mix this thoroughly with a beaten egg1 adding pepper and salt to taste4 ,form into balls or egg shapes4 ,egg and bread-crumb them1 and fry them in hot fat 7see ,french ,frying74 ,dish on a folded napkin1 and garnish with fried parsley4 ,cold ,meat with ,pure of ,tomatoes4 ,ingredients--,slices of cold meat4 #d or #e tomatoes4 #a small slice of bacon4 #a bay leaf4 #a piece of carrot1 turnip1 and onion4 #a sprig of parsley4 ,thyme and marjoram4 #a teaspoonful of vinegar4 ,pepper and salt4 ,method4--,cut the bacon into dice1 and fry it4 ,as soon as the fat melts1 put in the tomatoes and other vegetables1 cut in slices2 stir them1 and fry lightly1 and then rub through a hair sieve4 ,add the vinegar and pepper and salt4 ,make the pure hot in a saucepan1 and lay the pieces of meat in it to warm through4 ,serve in a hot dish1 with a border of boiled rice or macaroni4 ,cold-meat ,pie4 ,ingredients--,slices of cold meat4 7,if liked1 slices of cold boiled potatoes74 ,some stock or gravy4 ,pepper and salt4 ,some plain pastry4 ,method4--,roll out the paste1 and cut a piece large enough for the cover4 ,roll out the scraps1 and from them cut a band an inch wide4 ,wet the edge of the dish and place this round it4 ,season the meat with pepper and salt1 and lay the slices in the dish alternately with the potatoes4 ,raise them in the middle of the dish in a dome-like shape1 and pour in some gravy4 ,wet the edges of the band of paste1 and lay the cover over4 ,trim round neatly1 and make a hole in the middle of the crust4 ,brush over with beaten egg1 and decorate with paste leaves4 ,bake in a quick oven for half an hour4 ,cold ,meat and ,macaroni4 ,ingredients--,slices of cold meat4 ,macaroni4 ,stock4 ,bread-crumbs4 ,and1 if possible1 #b or #c tomatoes4 ,method4--,put the macaroni in boiling water1 and boil it #bj minutes4 ,then pour away the water1 and stew it in the stock until tender4 ,put a layer of macaroni in the bottom of a greased pie-dish4 ,lay on it the meat1 and cover it with another layer of macaroni1 seasoning with pepper and salt4 ,proceed in this way1 until the dish is full 7the top layer must be macaroni74 ,if tomatoes are used1 slice them1 and lay over the top2 sprinkle with brown crumbs1 and bake for about #bj or #cj minutes4 ,mayonnaise of ,cold ,meat4 ,ingredients--,slices of cold meat4 ,green salad4 ,beetroot4 ,hard-boiled egg4 ,some ,mayonnaise sauce4 ,method4--,slice the salad1 and mix the meat with it4 ,heap it high on a glass or silver dish4 ,garnish with beetroot and hard-boiled egg1 and pour ,mayonnaise sauce over 7see ,sauces74 ,beef and ,mushrooms4 ,ingredients--#a lb4 cold roast beef4 #a dozen mushrooms4 #a shalot or small onion1 very finely chopped4 #b oz4 of butter4 pint of beef gravy4 #a dessertspoonful of vinegar4 ,pepper and salt to taste4 ,method4--,cut the beef into neat slices1 and wash and peel the mushrooms4 ,season the meat with pepper and salt1 and lay half of it in the bottom of a pie-dish4 ,place some of the mushrooms on the top of it4 ,put #a oz4 of butter1 in pieces1 about them4 ,then put in the remaining pieces of beef1 and the mushrooms and butter in the same way4 ,pour in the gravy and vinegar1 and cover closely4 ,put it into a moderate oven to bake for three-quarters of an hour4 ,beef ,scalloped4 ,ingredients--,some cold roast beef minced4 #a boiled onion1 very finely chopped4 ,some mashed potatoes4 ,butter4 ,pepper and salt4 #a egg4 ,a little gravy and mushroom catsup4 ,method4--,mince the beef finely1 and moisten it with a little nice gravy4 ,add the onion to it1 and season nicely with catsup4 ,mix the mashed potatoes with plenty of butter1 and the egg well beaten1 pepper and salt4 ,place the mince in greased scallop shells1 and cover with the potatoes4 ,bake in a quick oven until lightly browned4 ,when economy has to be studied1 leave out the eggs and substitute clarified dripping for the butter4 ,the mixture can be baked in a pie-dish1 if more convenient4 ,cold ,beef ,olives4 ,ingredients--,some cold roast beef4 ,some veal forcemeat1 omitting the suet4 ,some gravy4 ,flour4 ,pepper and salt4 ,some mashed potatoes4 ,method4--,take slices of cold beef1 and cut them into strips #a inches in width4 ,lay on each a little veal stuffing2 roll them round it1 and tie them with string4 ,put them into a stewpan close together2 pour the gravy over them1 and simmer them gently for ten minutes4 ,dish them on a border of mashed potatoes4 ,thicken the gravy with a little flour1 and pour it over them4 ,,entr,,es4 ,quenelles of ,veal4 ,ingredients--#a lb4 of fillet of veal4 #a oz4 of butter4 #b oz4 of flour4 #a gill of water4 ,a few drops of lemon juice4 #b eggs4 ,seasoning4 ,method4--,scrape the veal finely4 ,melt the butter in a saucepan2 mix in the flour4 ,then add the water and cook well4 ,put this panada into a mortar with the veal1 eggs1 lemon juice1 and seasoning1 and pound thoroughly4 ,then rub through a wire sieve4 ,shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water4 ,poach them gently in a greased frying-pan1 or saut pan1 for ten minutes4 ,dish them on a border of mashed potatoes1 and pour white sauce over them4 ,garnish with chopped truffle and ham4 ,cooked green peas1 mushrooms1 or other vegetables1 may be placed in the centre4 ,mutton ,cutlets la ,macdoine4 ,ingredients--,part of best end of neck of mutton4 #a egg4 ,bread-crumbs4 #c oz4 of clarified butter4 ,seasoning4 ,method4--,saw off the chine bone1 and the ends of the rib bones1 leaving the cutlet bone three inches in length4 ,cut the cutlets with a bone to each1 and beat them with a cutlet bat to about half an inch in thickness4 ,trim them1 and leave half an inch of the rib bone bare4 ,season1 egg and bread-crumb1 and fry in clarified butter in a saut pan for five or seven minutes4 ,dish on a border of mashed potatoes1 put a macdoine of vegetables in the centre1 and pour brown sauce round them4 ,mutton ,cutlets la ,rachel4 ,ingredients--,some mutton cutlets4 ,foie gras4 ,brown sauce4 ,macdoine of vegetables4 ,mashed potatoes4 ,truffle4 ,pigs' caul4 ,method4--,plainly fry some mutton cutlets1 coat one side of each cutlet with the foie gras1 smoothing it with a knife dipped in hot water4 ,lay a small piece of truffle on each cutlet and cover them with pigs' caul4 ,put them on a baking-sheet in a moderate oven for about a quarter of an hour4 ,dish them on a border of mashed potatoes4 ,pour brown sauce round them1 and put a macdoine of vegetables in the middle4 ,epigrammes4 ,ingredients--,the rib part1 which was sawn off the mutton cutlets4 ,egg and bread-crumbs4 ,method4--,boil the mutton until the bones can be easily removed4 ,press it1 and1 when cold1 cut it into cutlets or other shapes4 ,egg and bread-crumb twice1 and fry in hot fat 7#cde7 in a frying-basket4 ,dish on a border of mashed potatoes1 and pour brown sauce round them4 ,any cooked vegetables can be put in the centre for a garnish4 ,chicken ,croquettes4 ,ingredients--#b oz4 of cooked chicken4 #a oz4 of cooked ham4 #a oz4 of butter4 oz4 of flour4 #a gill of stock4 gill of cream4 #f button mushrooms4 ,a few drops of lemon juice4 ,seasoning4 ,pastry4 ,method4--,mince the chicken1 ham1 and mushrooms4 ,melt the butter in a small stewpan4 ,mix in the flour4 ,pour in the stock1 and cook well4 ,then add cream1 lemon juice1 and seasoning2 lastly1 the chicken1 ham1 and mushrooms4 ,spread on a plate to cool4 ,roll out some paste as thin as possible4 ,cut into rounds4 ,put a little of the mixture on each1 and egg round the edges4 ,fold them over1 egg and bread-crumb the croquettes1 and fry in a frying-basket in hot fat 7see ,french ,frying74 ,garnish with fried parsley4 ,veal ,cutlets la ,talleyrand4 ,ingredients--#g or #h veal cutlets4 #a oz4 butter4 #c button mushrooms1 chopped4 #a small shalot1 chopped4 ,a teaspoonful of chopped parsley4 ,the yolks of #b eggs4 #b tablespoonfuls of cream4 ,a few drops of lemon juice4 #a gill of white sauce 7see ,sauces74 ,some mashed potatoes4 ,a few green peas4 ,pepper and salt4 ,method4--,fry the cutlets in the butter1 sprinkling the mushroom1 shalot1 and parsley under and over them4 ,when the cutlets are cooked1 remove them from the pan and pour in the white sauce and cream4 ,stir briskly over the fire4 ,then add the yolks of the eggs2 let them thicken in the sauce1 but be careful not to curdle them4 ,take the pan off the fire1 and add the lemon juice and seasoning as required4 ,dish the cutlets on a border of mashed potatoes4 ,pour the sauce over them1 and put a few nicely cooked peas1 or other appropriate vegetables1 in the middle4 ,fillets of ,beef la ,barnaise4 ,ingredients--#g or #h nice little fillets4 #a oz4 of butter4 ,mashed potatoes4 pint of brown sauce 7see ,sauces71 or good gravy4 ,some good ,barnaise sauce 7see ,sauces74 ,method4--,fry the fillets in the butter4 ,dish them on a border of mashed potatoes4 ,pour brown sauce or gravy round them1 and put the ,barnaise sauce in the middle of the fillets4 ,rabbits la ,tartare4 ,ingredients--#a rabbit4 ,some browned bread-crumbs4 #a egg4 pint of ,tartare sauce 7see ,sauces74 ,method4--,cut the rabbit into joints4 ,dry them well4 ,egg and bread-crumb them4 ,put them on a greased baking-sheet1 with pieces of butter on them4 ,bake for half an hour1 being careful not to dry them up too much4 ,pour the sauce on a dish and pile up the rabbit in the middle of it4 ,chicken la ,tartare4 ,proceed as in the foregoing recipe1 substituting a chicken for a rabbit4 ,pigeons ,stewed l',italienne4 ,ingredients--#c pigeons4 #a piece of carrot1 turnip1 and onion4 #a pint of stock4 #a sprig of parsley1 thyme1 and marjoram4 #a bay leaf4 ,if possible1 #a or #b tomatoes4 #a wineglass of sherry4 #b oz4 of butter4 #a oz4 of flour4 ,some mashed potatoes4 ,a macdoine of vegetables4 ,method4--,have the pigeons trussed as for stewing4 ,cut them in two1 and fry them in the butter4 ,then remove the pigeons1 and fry the vegetables4 ,stir the flour1 and when that is a little brown1 pour in the stock or sherry4 ,put in the pigeons and stew gently until they are tender4 ,dish them in a circle on a border of mashed potatoes4 ,strain the gravy over1 and put a macdoine of vegetables in the centre4 ,croustards la ,reine4 ,ingredients--,some puff pastry4 ,a little quenelle meat 7see ,quenelles of ,veal74 #a gill of white sauce4 #c oz4 of cold chicken minced4 #a oz4 of cooked ham minced4 #b or #c button mushrooms finely chopped4 #b tablespoonfuls of cream4 ,a little thick white sauce4 ,ham or truffle for decoration4 ,method4--,line some little tartlet tins with some puff paste1 put a piece of dough in each1 and bake them4 ,mix the chicken1 ham1 and mushrooms with the white sauce and cream4 ,add pepper and salt to taste4 ,remove the paste cases from the tins1 take the dough from the middle1 and fill them with the chicken mixture4 ,cover the top of each with the quenelle meat spread like butter1 put them into the oven for a few minutes to cook the quenelle meat4 ,when dishing them up1 spread a little thick white sauce on the top of each1 and ornament them with ham and truffle4 ,sweetbreads la ,bchamel4 ,ingredients--#a dozen lambs' heart sweetbreads4 #a pint of veal stock4 #a oz4 of butter4 #a oz4 of flour4 ,a small piece of carrot1 turnip1 and onion4 #a sprig of parsley4 #b tablespoonfuls of cream4 ,a slice of lean ham4 ,a few drops of lemon juice4 ,some mashed potatoes4 ,a few green peas nicely boiled4 ,a little finely-chopped cooked ham4 ,some parsley or truffle4 ,pepper and salt4 ,method4--,trim the sweetbreads1 and soak them in cold water for two hours4 ,then throw them into boiling water1 and simmer them gently for five minutes4 ,soak them again in cold water for twenty minutes4 ,then put them in a stewpan with the stock1 carrot1 turnip1 onion1 parsley1 and ham4 ,simmer gently until the sweetbreads are quite tender4 ,then remove them1 and add to the stock the flour mixed thoroughly with butter4 ,stir and boil well1 to cook the flour4 ,add the cream1 lemon juice1 and seasoning4 ,strain the sauce through a fine strainer or tammy-cloth4 ,dish the sweetbreads in a circle on a border of mashed potatoes4 ,pour the sauce over them4 ,put on each sweetbread a tiny pinch of finely-chopped parsley1 ham1 or truffle2 or use all three1 placing them alternately4 ,the green peas should be put in the centre of the dish4 ,braised ,sweetbreads4 ,ingredients--#b calves' sweetbreads4 #a pint of strong second stock4 ,a piece of carrot1 turnip1 and onion4 #a sprig of parsley1 thyme1 and marjoram4 #a bay leaf4 ,some larding bacon4 ,some carrots and turnips cut in fancy shapes4 ,method4--,soak the sweetbreads in cold water for quite two hours4 ,then put them in boiling water1 and simmer them for ten minutes to make them firm4 ,soak them again in cold water for twenty minutes1 and then lard them nicely4 ,put the vegetables1 cut in pieces1 in the bottom of a stewpan4 ,lay the sweetbreads on them1 and pour in the stock2 it should come half way up the sweetbreads4 ,cover them with buttered paper1 and put the lid on the stewpan4 ,simmer gently until the sweetbreads are tender4 ,then put them on a baking-tin1 and put them in the oven to brown4 ,strain the stock they were cooked in into a large saucepan1 and boil it rapidly down to a glaze4 ,put the sweetbreads on a hot dish1 and pour the glaze over4 ,carrots and turnips may be cut in fancy shapes1 and nicely boiled to garnish the dish4 ,if preferred1 the sweetbreads can be cooked without being larded2 a slice of very thin bacon being laid on the top of each4 ,if a proper braising-pan is used1 the sweetbreads need not be browned in the oven4 ,lambs' sweetbreads can be cooked the same way4 ,one dozen will be wanted for a small dish4 ,sweetbreads la ,parisienne4 ,ingredients--#a dozen lambs' heart sweetbreads4 #a pint of good second stock4 #b oz4 of butter4 #a oz4 of flour4 ,a piece of carrot1 turnip1 and onion4 #a sprig of parsley4 #a dessertspoonful of mushroom catsup4 #a wineglass of sherry4 ,a few drops of lemon juice4 ,pepper and salt4 ,some mashed potatoes4 ,green peas nicely cooked4 ,method4--,trim the sweetbreads and soak them for two hours2 throw them in boiling water1 and simmer them gently for five minutes2 then soak them in cold water for twenty minutes4 ,simmer them in the stock until they are quite tender4 ,then make the butter quite hot in a stewpan4 ,fry the sweetbreads in it until nicely browned4 ,remove them and fry the flour2 then pour in the stock1 and stir1 and cook well2 add the catsup1 wine1 and lemon juice4 ,dish the sweetbreads on a border of mashed potatoes1 and pour the same over them4 ,put a garnish of nicely cooked green peas in the middle4 ,minced ,sweetbread4 ,ingredients--,the remains of dressed sweetbreads4 #b or #c mushrooms4 ,enough stock to moisten nicely4 #a teaspoonful of flour4 ,a slice of cooked ham4 ,a few drops of lemon juice4 #a oz4 of butter4 ,pepper and salt4 ,method4--,mince the sweetbreads1 mushrooms1 and ham4 ,melt the butter in a stewpan1 and fry the mushrooms in it4 ,put in the flour1 and mix it smoothly with the butter4 ,then put in the sweetbread and ham1 and enough stock to mix nicely4 ,add lemon juice1 pepper1 and salt1 to taste4 ,make it hot1 and then put the mixture into oiled-paper cases4 ,sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes4 ,fried ,sweetbread4 ,ingredients--#a dozen lambs' heart sweetbreads4 #a pint of good stock4 #a oz4 of butter4 #a oz4 of flour4 ,a few drops of lemon juice4 ,if liked1 wineglass of sherry4 ,eggs and bread-crumbs4 ,some mashed potatoes and green peas4 ,method4--,trim the sweetbreads1 and soak them in cold water for two hours4 ,then throw them into the boiling stock1 and simmer them for half an hour or more until quite tender4 ,if possible1 let them get cold in the stock4 ,then egg and bread-crumb them1 and fry them in a frying basket in hot fat 7see ,french ,frying74 ,to make a sauce1 melt the butter in a saucepan4 ,mix in the flour smoothly1 pour in the stock1 and stir and cook well2 add lemon juice1 pepper1 and salt to taste1 and1 if liked1 a little sherry4 ,dish the sweetbreads on the potatoes2 pour the sauce round them1 and put the peas in the centre4 ,the sauce should be made before the sweetbreads are fried1 that there may be no delay in serving4 ,if calves' sweetbreads are used1 proceed in the same way1 cutting them in neat slices before frying4 ,cutlets of ,veal with ,tomato ,sauce4 ,ingredients--#b lb4 of fillet of veal4 #b or #c oz4 of butter1 or some of the fat skimmed from the stock-pot4 #a pint of tomato sauce4 lb4 macaroni1 nicely stewed in milk and seasoned with ,parmesan cheese4 ,some mashed potatoes4 #a uncooked tomato4 ,method4--,cut the veal into neat little cutlets1 and fry them nicely in the butter or skimming4 ,dish them in a circle on a border of potatoes4 ,pile the macaroni high in the middle4 ,pour tomato sauce round1 and garnish the macaroni with small strips of uncooked tomato4 ,beef ,olives4 ,ingredients--#a lb4 of thick beefsteak4 ,some veal stuffing4 #a pint of stock4 #a oz4 of butter4 #a oz4 of flour4 ,a few drops of lemon juice4 ,pepper and salt4 ,some mashed potatoes4 ,a few carrots and turnips1 cut in fancy shapes1 and nicely cooked4 ,method4--,cut the beef into thin strips1 lay a little forcemeat on each1 and roll them up4 ,tie each roll with a little fine string4 ,put them in a stewpan close together1 and cover them with the stock4 ,stew them gently for two or three hours until quite tender4 ,then place them in a circle on a border of mashed potatoes4 ,remove any fat from the stock1 and stir in the butter and flour thoroughly mixed together4 ,cook the flour well1 and then add the lemon juice and seasoning4 ,strain the sauce over the olives1 and put the vegetables in the centre4 ,veal la ,bchamel4 ,ingredients--#a lb4 of cold cooked veal4 lb4 of button mushrooms4 pint of ,bchamel sauce4 ,the yolks of #b eggs4 ,some fried sippets of bread4 ,method4--,cut the veal into large dice4 ,clean the mushrooms and stew them in the sauce until tender4 ,then add the yolks of two eggs well beaten4 ,stir over the fire until they thicken1 but on no account let the sauce boil1 as that might curdle the eggs4 ,last of all1 put in the pieces of veal1 and let the saucepan remain by the fire until they are thoroughly heated4 ,serve garnished with fried sippets of bread4 ,grenadines of ,veal4 ,ingredients--#b lb4 of veal4 ,some larding bacon4 ,some good second stock4 #a piece of carrot1 turnip1 onion4 #a sprig of parsley1 thyme1 and marjoram4 ,some nicely boiled green peas4 ,method4--,cut the fillet into nice oval-shaped cutlets1 about half an inch in thickness1 and lard them4 ,put the vegetables1 cut in small pieces1 at the bottom of the stewpan4 ,lay the cutlets on them1 and pour in sufficient stock to come half way up the cutlets4 ,cover them with buttered paper1 and put them on a slow fire to simmer gently until tender4 ,then put them on a baking-tin in the oven to brown4 ,strain the stock and boil it with a half-pint more to a strong glaze4 ,dish the grenadines on a border of mashed potatoes4 ,pour a little glaze over each1 and put the green peas in the middle4 ,mayonnaise of ,fowl4 ,cold ,entre for ,suppers4 ,ingredients--#b fowls4 pint of mayonnaise sauce4 ,a cucumber4 #d hard-boiled eggs4 #a pint of aspic jelly4 ,a beetroot4 ,method4--,boil the fowls and cut them into neat joints4 ,put them in a dish in a circle1 the one leaning on the other4 ,place in the middle a bunch of endive1 and coat the pieces of chicken with mayonnaise sauce4 ,cut the hard-boiled eggs in quarters1 and lay them round the chicken with slices of cucumber and beetroot1 and garnish with a border of chopped aspic4 ,veal ,cutlets4 ,ingredients--#b lb4 of veal cutlet4 ,egg and bread-crumbs4 #c oz4 of clarified butter4 oz4 of flour4 pint of nice stock4 ,some mashed potatoes4 ,method4--,beat the cutlet well to break the fibre of the meat1 and then cut it into neat oval or round shapes4 ,brush them with the egg and cover them with fine bread-crumbs4 ,fry them in a cutlet-pan in the butter4 ,when they are cooked pour some of the butter from the pan4 ,stir in the flour smoothly4 ,pour in the stock1 and cook well4 ,add pepper and salt and a few drops of lemon juice4 ,dish the cutlets in a circle on a border of mashed potatoes4 ,strain the gravy round them1 and put some nice little rolls of bacon in the middle4 ,to cook the bacon1 cut it in thin slices2 roll them1 and put them on a skewer1 they may be either toasted or baked4 ,veal ,cutlets l',italienne4 ,ingredients--#a lb4 of fillet of veal4 ,cut into neat cutlets4 #b oz4 of butter4 ,egg and bread-crumbs4 ,some carrot and turnip1 cut in fancy shapes and boiled4 pint of ,italian sauce4 ,method4--,egg and bread-crumb the cutlets and fry them in the butter4 ,dish them on a border of mashed potatoes4 ,pour ,italian sauce over1 and put the vegetables in the middle4 ,make the ,italian sauce with the butter the cutlets are fried in4 ,fillets of ,chicken4 ,ingredients--,some little fillets of chicken cut from the breast4 ,some streaky bacon4 pint of ,bchamel sauce1 made with white stock4 ,some mashed potatoes4 ,method4--,lay the fillet on a greased baking-tin4 ,cover with buttered paper and put them into a moderate oven for ten or fifteen minutes4 ,dish them on a border of mashed potatoes4 ,pour the sauce over and put little rolls of nicely cooked bacon in the middle4 ,to cook the bacon1 cut it into very thin strips and roll them1 run a skewer through1 and toast them before the fire4 ,chicken la ,marengo4 ,ingredients--#a chicken4 #a pint of second stock4 #c tomatoes4 #a piece of carrot1 turnip1 and onion4 #a sprig of parsley1 thyme1 marjoram4 #b oz4 of butter4 #a oz4 of flour4 ,a few drops of lemon juice4 ,method4--,cut the chicken into neat joints and fry them in the butter4 ,then remove them and fry the vegetables4 ,add the flour and fry that4 ,then pour in the stock2 stir and boil for three minutes4 ,then put in the chicken and the tomato1 sliced4 ,simmer for about thirty minutes1 until the chicken is quite tender4 ,then put the chicken on to an entre dish4 ,add some lemon juice to the gravy1 and strain over it4 ,chicken la ,cardinal4 ,ingredients--#a chicken4 #a pint of ,bchamel sauce4 #d ripe tomatoes4 ,method4--,cut the chicken into joints and put them in a stewpan with the sauce and tomatoes1 sliced4 ,simmer gently until the chicken is quite tender4 ,then place them on a hot entre dish and strain the sauce over them4 ,kidneys and ,mushrooms4 ,ingredients--#b dozen medium sized mushrooms4 #f sheep's kidneys4 #a pint of second stock4 #a oz4 of butter4 #a oz4 of flour4 #b tablespoonfuls of cream4 ,a few drops of lemon juice4 ,method4--,peel the mushrooms1 cut off the stalks1 and wash them4 ,wipe the kidneys and slice them1 put them in a stewpan with the stock and mushrooms4 ,simmer them gently for thirty minutes or more1 until quite tender4 ,mix the butter and flour very smoothly1 stir them in and boil for about three minutes4 ,add the cream and let it boil1 season to taste1 and squeeze in a few drops of lemon juice4 ,curried ,rabbit4 ,ingredients--#a apple4 #a onion4 #b dessertspoonfuls of curry powder4 #a pint of second stock4 #b tablespoonfuls of cream4 #b oz4 of butter4 #b dessertspoonfuls of flour4 ,salt4 ,a few drops of lemon juice4 ,method4--,cut the rabbit into neat joints and fry them in the butter4 ,then remove them and fry the onion and apple1 sliced4 ,mix the curry powder and flour smoothly with the stock4 ,put it into a stewpan2 stir and boil three minutes4 ,put in the rabbit and add the onion and apple1 which should be rubbed through a hair sieve4 ,simmer gently for thirty minutes or more1 until the rabbit is tender4 ,add the cream and let it boil in the sauce4 ,squeeze in the lemon juice and add salt4 ,if a dry curry is liked1 remove the rabbit when tender1 and boil and reduce the sauce to half the quantity1 leaving only sufficient to coat the pieces of rabbit well4 ,serve nicely cooked rice with the curry 7see ,rice for ,curry74 ,curried ,chicken4 ,make according to the directions in the preceding recipe1 using white stock or boiled milk4 ,mutton ,cutlets la ,milanaise4 ,ingredients--#g or more mutton cutlets4 #b eggs1 white bread-crumbs4 #c oz4 ,parmesan cheese1 grated4 ,a little boiled macaroni4 pint brown sauce4 ,some mashed potatoes4 #b oz4 clarified butter1 or the fat skimming of the stock-pot4 ,method4--,trim the cutlets neatly4 ,brush them with egg and cover them with bread-crumbs mixed with #b oz4 of the grated cheese4 ,fry them for about five minutes in a cutlet pan4 ,dish them on a border of mashed potatoes and put some nicely-cooked macaroni in the centre with #a oz4 of grated cheese4 ,pour the brown sauce round them and serve very hot4 ,chaud-froid ,chicken4 ,cold ,entre for ,suppers and ,luncheons4 ,ingredients--,the best joints of #b chickens4 #a pint of ,bchamel sauce4 oz4 of ,swinborne's or ,nelson's ,gelatine4 ,some aspic jelly4 ,endive and lettuce4 ,method4--,melt the gelatine and mix it with the sauce4 ,coat the pieces of chicken carefully with it1 giving them each two coats if they require it4 ,when the sauce is firm1 place them in a circle on an entre dish4 ,put some lettuce1 nicely mixed with salad dressing1 in the centre1 and garnish prettily with the endive4 ,a border of aspic jelly should be placed round the chicken4 ,if liked1 the chicken may be decorated with truffle or ham4 ,rissoles of ,game4 ,ingredients--,some scraps of cold game4 ,some very stiff second stock4 ,lemon juice1 pepper1 salt4 ,egg and bread-crumbs4 ,method4--,mince the game finely4 ,melt the stock and moisten the game well with it4 ,add pepper and salt1 and a few drops of lemon juice4 ,spread the mixture on a plate to get cold4 ,when cold it will be quite firm4 ,mould it into balls or egg shapes4 ,cover them with egg and bread-crumbs1 and fry them in hot fat 7see ,french ,frying74 ,serve on a folded napkin1 and garnish with fried parsley4 ,podovies4 ,ingredients--,some cooked beef1 minced finely4 ,a little thick gravy1 lemon juice4 ,a little pastry4 ,pepper and salt4 ,some crushed vermicelli and one or two eggs4 ,method4--,mix the beef with the gravy2 season it with pepper and salt4 ,roll out the pastry as thin as possible4 ,cut it into rounds with a good-sized cutter4 ,brush the edges of the rounds with beaten egg1 and put a little of the minced meat in the middle of each4 ,fold them over1 pressing the edges well together4 ,cover with the egg1 and then with the vermicelli4 ,drop them into hot fat 7see ,french ,frying7 and fry them a golden brown4 ,as they will rise to the top of the fat1 it will be necessary to keep them under with a wire basket or spoon4 ,dish on a folded napkin and garnish with fried parsley4 ,,fish ,,cookery4 ,to ,boil ,fish4 ,be very careful that the fish is thoroughly cleansed1 then place it on the fish-strainer1 and tie a cloth1 or piece of muslin1 over it4 7,this is to prevent any scum settling on the fish to disfigure it1 or spoil its colour47 ,immerse it in boiling water1 to which two tablespoonfuls of salt1 and two of vinegar1 have been added2 boil it for three minutes to set the albumen on the outside1 and so form a casing to keep in the juices and flavour of the fish4 ,then draw the kettle to the side of the fire and simmer gently until the fish is cooked4 ,for a thick piece of fish1 six minutes to each pound1 and six minutes over1 is the time usually allowed2 but no hard-and-fast rule can be laid down1 as the time it will take to cook depends on the size and shape1 as well as on the weight of the fish4 ,when the fish is cooked1 it will have an opaque appearance2 and on being pulled1 will leave the bone readily4 ,care must be taken to cook it sufficiently but not to over-boil it4 ,under-done fish is very unpleasant1 while over-cooked fish is flavourless1 and breaks to pieces4 ,salt fish is put into lukewarm water for the purpose of drawing out some of the salt1 and must be simmered until tender4 ,mackerel should also be put into lukewarm water1 as the skin is very tender1 and boiling water would break it4 ,when the fish is cooked1 remove the cloth1 or muslin1 and place the strainer across the kettle that the fish may get well drained4 ,cover it with a hot cover1 and leave it in that position for a few minutes4 ,then dish1 on a folded napkin2 or on a strainer1 if sauce is poured over it4 ,garnish tastefully1 and serve with an appropriate sauce4 ,small cod1 or salmon1 if boiled whole1 should be trussed in the form of the letter ,s4 ,baked ,fish4 ,the oven should be kept at a moderate heat1 that the fish may not be dried up4 ,small fish may be cooked with great advantage in the oven1 if carefully covered with buttered paper1 which will keep them moist1 and prevent any baked flavour4 ,fried ,fish4 ,small fish1 such as whiting1 smelts1 c41 are generally fried whole4 ,larger fish1 such as cod and salmon1 are fried in the shape of cutlets4 ,fish to be fried1 must be covered with egg and crumbs1 or batter4 ,a stewpan1 half full of fat1 and not a frying-pan1 should be used for the purpose 7see ,french ,frying71 except in the case of the sole2 and for that1 the new fish-fryer1 with a wire strainer1 is far better than the old-fashioned pan4 ,the bread-crumbs1 for fish1 should be prepared by rubbing stale bread through a wire sieve4 ,boiled ,turbot4 ,boil it according to the directions for boiling fish4 ,it usually takes from half an hour to an hour1 according to its size4 ,it should be dished on a folded napkin1 with the white side uppermost2 and garnished with cut lemon1 parsley1 and coral4 ,serve with it lobster1 shrimp1 or anchovy sauce4 ,boiled ,brill4 ,this fish is cooked like turbot2 garnished in the same way1 and served with the same sauces4 ,boiled ,salmon4 ,boil according to the directions given for boiling fish4 ,truss a small salmon in the form of the letter ,s4 ,dish on a folded napkin2 and garnish with parsley and coral4 ,serve with lobster1 shrimp1 anchovy1 or tartare sauce4 ,boiled ,cod4 ,boil according to directions given for boiling fish4 ,a small piece is often served with thick egg-sauce poured over it1 and garnished with the yolk of an egg rubbed through a wire sieve4 ,salt ,cod1 ,haddock1 ,plaice1 and any ,fish1 ,may be boiled according to directions given for boiling fish1 and served with egg1 anchovy1 or any other appropriate sauce4 ,curried ,fish4 ,ingredients--#a lb4 of cold boiled fish4 #a small onion4 #a small apple4 pint of second stock4 ,a few drops of lemon juice4 #a oz4 of butter4 #a dessertspoonful of curry powder4 #a dessertspoonful of flour4 ,salt4 ,method4--,slice the onion and apple2 fry them in the butter1 and then rub them through a hair sieve4 ,mix the flour and curry powder smoothly with the stock4 ,stir over the fire and boil well4 ,then add the onion1 apple1 lemon juice1 and salt4 ,break the fish into pieces1 and remove the bones4 ,put it into the sauce1 and let it warm through4 ,serve with a border of rice round it4 ,kedgeree4 ,ingredients--,the remains of cooked fish4 ,an equal quantity of boiled rice4 #b hard-boiled eggs4 ,a little butter4 ,pepper and salt4 ,method4--,break the fish into flakes1 removing all the bones4 ,melt a little butter in a saucepan4 ,put in the rice1 fish1 and the whites of the eggs cut small1 pepper and salt4 ,stir over the fire until quite hot4 ,heap it on a hot dish in the form of a pyramid1 and sprinkle over it the yolks of the eggs1 rubbed through a wire sieve4 ,baked ,herrings4 ,ingredients--,a few herrings4 ,browned bread-crumbs4 ,a little butter or dripping4 ,parsley4 ,method4--,split open the herrings1 and remove the back-bone4 ,roll them up1 and place them with their roes on a greased baking-sheet4 ,cover them with greased paper1 and put them into a moderate oven for ten or fifteen minutes until cooked4 ,place the rolls on a folded napkin1 and sprinkle some brown bread-crumbs in a straight line on each4 ,garnish with the roes and sprigs of parsley4 ,herrings baked in ,vinegar4 ,ingredients--,a few herrings4 #a dessertspoonful of finely-chopped parsley4 #a small onion4 ,vinegar4 ,pepper and salt4 ,method4--,grease a pie-dish1 and put some herrings at the bottom4 ,sprinkle them with the parsley and onion finely chopped1 and the pepper and salt4 ,put another layer of herrings on the top1 and sprinkle them similarly4 ,proceed in the same way until the dish is full4 ,cover them with vinegar4 ,place over them a dish1 and bake in a slow oven for three or four hours4 ,herrings cooked in this way are used cold4 ,smelts ,fried4 ,ingredients--,smelts4 ,egg4 ,bread-crumbs4 ,parsley4 ,method4--,dry the smelts well1 and fix their tails in their mouths4 ,cover them with egg and bread-crumbs1 and fry them a golden brown in a frying-basket in hot fat 7see ,french ,frying74 ,garnish with fried parsley1 and serve with melted butter or other suitable sauce4 ,smelts au gratin4 ,ingredients--,some smelts4 ,a few button mushrooms4 #a shalot4 #a sprig of parsley4 ,lemon juice4 ,pepper and salt4 ,browned bread crumbs4 ,glaze4 ,method4--,lay the smelts on a greased baking-sheet4 ,sprinkle under and over them the parsley1 shalot1 and mushrooms1 finely chopped1 with lemon juice1 pepper1 and salt4 ,cover them with browned bread-crumbs1 and put little bits of butter over them4 ,bake them in a moderate oven for seven or ten minutes4 ,put them on a hot dish1 and pour melted glaze over them4 ,ling and ,hake4 ,these two fish may be cooked according to any of the recipes given for dressing cod4 ,salmon la ,tartare4 ,ingredients--,a piece of salmon4 ,some tartare sauce4 ,chopped parsley4 ,coral4 ,method4--,boil the salmon carefully according to the directions given for boiling fish4 ,garnish with coral and parsley1 and serve with tartare sauce 7see ,sauces74 ,if the salmon is served cold1 the tartare sauce is poured over it4 ,if hot1 it is served in a sauce-boat4 ,a slice of salmon is frequently grilled1 and served with tartare sauce4 ,pickled ,salmon4 ,ingredients--,some boiled salmon4 #a dozen peppercorns4 #b saltspoonfuls of salt4 #c bay leaves4 ,equal quantities of vinegar and the liquor the fish was boiled in4 ,method4--,lay the salmon in a deep pan or pie-dish4 ,boil the fish liquor1 vinegar1 and other ingredients for a quarter of an hour4 ,let it get cold1 and then pour over the salmon1 which should be allowed to remain in the pickle until the next day4 ,whitebait4 ,ingredients--,whitebait4 ,flour4 ,method4--,put plenty of oil or fat into a stewpan1 and make it hot 7see ,french ,frying74 ,the heat of the fat for whitebait should be #djj4 ,have a good heap of flour on a cloth4 ,as soon as the fat is hot1 throw the whitebait into the flour1 and1 taking the cloth by each end1 shake the whitebait rapidly until they are well floured4 ,turn them quickly into a frying-basket4 ,shake the basket well for the loose flour to drop off1 and throw the whitebait into the fat for a minute4 ,as soon as they rise to the surface1 remove them with a fish-slice1 and drain them on kitchen paper4 ,serve them with brown bread and butter1 and slices of lemon4 ,oyster ,patties4 ,ingredients--#f patty cases4 #b dozen oysters4 #a oz4 of butter4 #a oz4 of flour4 pint of milk4 pint of cream4 ,a few drops of lemon juice4 ,pepper and salt4 ,a little cayenne4 ,method4--,beard the oysters1 and cut off the hard white part2 cut each oyster in two4 ,strain the oyster liquor through muslin4 ,put the beards into the milk1 and simmer them in it to extract the flavour4 ,then melt the butter in a saucepan1 and mix in the flour smoothly4 ,strain in the milk1 and add the oyster liquor4 ,stir and cook well4 ,then add the cream1 and let it boil in the sauce4 ,lastly1 add the pepper1 salt1 cayenne1 and the oysters4 ,fill the patty cases with the mixture4 ,put the lid on each1 and decorate with powdered lobster coral4 ,serve hot or cold4 ,scalloped ,oysters4 ,ingredients--,some oysters4 ,a little butter1 and bread-crumbs4 ,method4--,grease some scallop shells1 and place on each two or three oysters4 ,cover them with broad-crumbs1 and put a little piece of butter on each4 ,brown them in a quick oven1 and serve very hot4 ,scalloped ,oysters la ,franaise4 ,ingredients--#b dozen oysters4 #a oz4 of butter4 #a oz4 of flour4 pint of milk4 #b tablespoonfuls of cream4 ,a few drops of lemon juice4 ,pepper and salt4 ,some bread crumbs4 ,method4--,beard the oysters1 and cut them in two4 ,strain the oyster liquor through muslin4 ,simmer the beards in the milk4 ,melt the butter in a small stewpan1 and mix in the flour smoothly4 ,strain in the milk1 add the oyster liquor1 stir1 and cook well4 ,then add the cream1 and let it boil in the sauce4 ,lastly1 add lemon juice1 pepper1 salt1 cayenne1 and oysters4 ,grease some scallop shells1 and sprinkle them with bread-crumbs4 ,fill them with the mixture1 and sprinkle some more crumbs over them4 ,brown in a quick oven4 ,serve on a folded napkin1 and garnish with parsley and cut lemon4 ,mackerel la ,normande4 ,ingredients--#a dessertspoonful of bread-crumbs4 #b mackerel4 ,half a shalot1 chopped finely4 #a teaspoonful of finely-chopped parsley4 teaspoonful dried and powdered herbs4 oz4 of butter or dripping4 ,pepper and salt4 ,method4--,split open the mackerel1 and remove the back-bones as cleanly as possible4 ,grease a baking-tin1 and lay one of the mackerel1 skin downwards1 on it4 ,mix the herbs1 parsley1 shalot1 and bread-crumbs together with pepper and salt1 and sprinkle them over the fish4 ,lay the other mackerel on the top1 with the skin uppermost4 ,put little bits of butter or dripping about it1 and bake from ten minutes to a quarter of an hour4 ,for serving1 sprinkle over a few brown bread-crumbs4 ,haddock ,stuffed4 ,ingredients--#a haddock4 #c tablespoonfuls of bread-crumbs4 #a dessertspoonful of finely-chopped parsley4 #a teaspoonful of dried and powdered herbs4 ,pepper and salt4 ,part of an egg1 or a little milk1 to bind the stuffing4 ,method4--,mix the crumbs1 parsley1 herbs1 pepper and salt1 with the egg or milk4 ,put the stuffing in the haddock1 and fasten it with a small skewer4 ,then truss it with string1 or two skewers1 in the form of the letter ,s4 ,place it on a greased baking-tin2 and put a few pieces of butter or dripping on it4 ,bake it in a moderate oven for about twenty minutes4 ,to serve1 place it on a dish and remove the skewers4 ,garnish with parsley4 ,cutlets of ,cod4 ,ingredients--,the tail of a cod4 #a egg4 ,bread-crumbs4 ,pepper and salt4 ,method4--,cut the tail of a cod into neat cutlets4 ,season them with pepper and salt1 and cover them with egg and bread-crumbs4 ,fry them in a frying-basket in hot fat 7see ,french ,frying74 ,serve on a folded napkin1 and garnish with fried parsley4 ,cutlets of ,cod l',italienne4 ,ingredients--,the tail of a cod4 ,a little butter4 ,lemon juice4 ,pepper and salt4 ,some ,italian sauce4 ,method4--,divide the cod into neat cutlets4 ,place them on a greased baking-sheet4 ,sprinkle over them a few drops of lemon juice1 pepper1 and salt1 and cover them with buttered paper4 ,bake them in a moderate oven from ten to twelve minutes4 ,dish them in a circle1 and pour over them some ,italian sauce 7see ,sauces74 ,garnish with coral and truffle4 ,cutlets of ,cod la ,genoise4 ,cook some cod cutlets as in preceding recipe1 and serve with ,genoise sauce 7see ,sauces74 ,garnish with coral and truffle4 ,cod with ,tomatoes4 ,ingredients--#a lb4 of cod cutlets4 #e or #f tomatoes4 #a tablespoonful of vinegar4 ,cayenne pepper and salt4 ,method4--,rub the tomatoes through a hair sieve4 ,then put the pure thus obtained into a saucepan1 and lay the pieces of cod in it4 ,there should be enough tomato pure to cover the cod4 ,simmer gently until the cod is tender4 ,add the vinegar and seasoning1 dish in a circle1 and pour the tomato over4 ,cod ,fricassee4 ,ingredients--,some boiled cod1 either hot or cold4 ,plain white sauce 7see ,sauces74 #b hard-boiled eggs4 ,method4--,break the fish into flakes4 ,make the sauce quite hot4 ,put the fish into it1 and warm it through4 ,there should be just enough sauce to moisten the cod4 ,heap it in a pyramid shape on a hot dish4 ,garnish it with rings cut from the hard-boiled eggs4 ,sprinkle over the top of the cod the yolks rubbed through a wire sieve or strainer4 ,cod ,sounds ,boiled4 ,ingredients--,some cod sounds2 milk2 water4 ,bchamel sauce4 ,pepper and salt4 ,method4--,soak the sounds in water for about six hours4 ,then boil them in milk and water for half an hour or more until quite tender4 ,cut them in pieces about two inches square1 and make them hot in some ,bchamel sauce4 ,pile them on a dish in the form of a pyramid1 with slices of hard-boiled egg1 cut lemon1 and parsley4 ,marinaded ,cod ,sounds4 ,ingredients--,cod sounds4 ,milk4 ,water4 ,oil4 ,vinegar4 ,shalot4 ,parsley4 ,pepper and salt4 ,butter4 ,method4--,soak the cod sounds in water for about six hours1 and then boil them in milk and water until tender4 ,cut them in pieces an inch and a half square4 ,mix together equal quantities of oil and vinegar1 and add to them a shalot and some parsley1 very finely chopped2 pepper1 and salt4 ,steep the sounds in the marinade4 ,just before serving1 dip each one in ,kromesky batter1 and fry in hot fat 7see ,french ,frying74 ,dish in a circle1 and pour over them some piquant sauce4 ,decorate with truffle and coral4 ,cod ,stuffed and ,baked4 ,ingredients--,a thick slice from the middle of the cod4 ,some veal stuffing4 ,browned bread-crumbs4 ,method4--,fasten the stuffing securely in the cod4 ,place it on a greased baking-sheet1 and cover it with browned crumbs4 ,place small pieces of butter or dripping about it1 and bake it in a moderate oven for about half an hour1 basting occasionally4 ,serve with cut lemon1 and garnish with parsley4 ,note4--,a small cod may be stuffed and cooked like a haddock4 ,plaice4 ,this fish may be boiled1 baked1 or fried4 ,fried ,fillets of ,plaice4 ,fillet the plaice by cutting down the centre of the fish with a sharp knife and removing the flesh from either side4 ,egg and bread-crumb the fillets1 and fry in hot fat 7see ,french ,frying74 ,drain on kitchen paper1 serve on a folded napkin1 and garnish with fried parsley4 ,fried ,fillets of ,sole4 ,prepare like the fillets of plaice1 with the exception that the sole should be skinned before it is filleted4 ,fish ,croquettes4 ,ingredients--#a lb4 of cooked fish 7haddock1 cod1 ling1 or hake are the best for the purpose74 #a oz4 of butter4 #b or #c eggs4 ,pepper and salt4 ,some white crumbs4 ,parsley4 #a lb4 of boiled potatoes4 ,method4--,rub the potatoes through a sieve4 ,break the fish into flakes1 removing the bones4 ,mix the fish and potatoes together2 blend them thoroughly with the butter1 pepper1 salt1 and a well-beaten egg4 ,form the mixture into balls or cakes4 ,egg and bread-crumb them1 and fry them in hot fat 7see ,french ,frying74 ,serve on a folded napkin1 and garnish with fried parsley4 ,fish ,pudding4 ,make a mixture of fish and potatoes as in preceding recipe4 ,put it on a dish that will stand the heat of the oven1 and mould it into the form of a fish4 ,bake for half an hour4 ,halibut4 ,this fish may be cooked and served like cod or turbot4 ,red ,mullets l',italienne4 ,ingredients--#d or #f red mullets4 #b dessertspoonfuls of mushroom catsup4 ,a little butter4 ,lemon juice4 ,pepper and salt4 ,some ,italian sauce4 ,method4--,lay the mullets in a well-buttered baking-sheet2 moisten them with the catsup1 and sprinkle with lemon juice1 pepper1 and salt4 ,put some little bits of butter over them4 ,bake in a moderate oven for a quarter of an hour or more until cooked4 ,lay them on a hot dish4 ,mix the liquor from the mullets with some ,italian sauce 7see ,sauces71 and pour over4 ,garnish with truffle and coral4 ,red ,mullets la ,genoise4 ,ingredients--,red mullets4 glass of port4 ,a few drops of lemon juice4 ,pepper4 ,some ,genoise sauce4 ,a little butter4 ,method4--,lay the mullets on a well-greased baking-sheet4 ,moisten them with the port wine and lemon juice1 and put little bits of butter about them4 ,bake them in a moderate oven until cooked4 ,lay them on a hot dish4 ,mix the liquor from the mullets with the ,genoise sauce1 and pour over them4 ,red ,mullet in ,cases4 ,ingredients--#d red mullets4 #a dozen button mushrooms4 #a dessertspoonful of finely-chopped parsley4 #b shalots4 ,lemon-juice4 ,pepper and salt4 ,salad oil4 ,method4--,chop the shalots and mushrooms1 and mix them with the parsley4 ,oil some pieces of foolscap paper4 ,lay the mullets on them2 sprinkle over them the parsley1 mushroom1 shalot1 lemon juice1 pepper and salt4 ,fold them in the cases1 and cook on a well-greased baking-sheet1 in a moderate oven1 for about twenty or thirty minutes4 ,boiled ,whiting4 ,fasten the tail in the mouth of each whiting1 and lay them on a fish strainer4 ,put them into boiling water1 with salt in it1 and cook them gently for five minutes or more4 ,dish on a folded napkin1 and garnish with parsley1 coral1 and cut lemon4 ,serve with them matre d'htel1 ,bchamel1 ,italian1 ,genoise1 or any other suitable sauce4 ,fried ,whiting4 ,ingredients--,some whiting4 ,egg4 ,bread-crumbs4 ,parsley4 ,lemon juice4 ,method4--,skin the whiting1 and fasten the tail in the mouth4 ,dry them well with a cloth4 ,egg and bread-crumb them1 and fry them in a frying-basket1 in hot fat 7see ,french ,frying74 ,drain them on kitchen paper1 and dish on a folded napkin4 ,garnish with fried parsley and cut lemon4 ,bchamel1 lobster1 shrimp1 ,italian1 ,genoise1 or any other suitable sauce1 may be served with them4 ,whiting l',italienne4 ,ingredients--,whiting4 ,lemon-juice4 ,pepper and salt4 ,a little butter4 ,italian sauce4 ,method4--,skin and fillet the whiting4 ,lay the fillets on a well-buttered baking-sheet4 ,sprinkle with lemon-juice1 pepper and salt1 and cover them with buttered paper4 ,cook them in a moderate oven1 from seven to ten minutes4 ,dish in a circle1 and pour ,italian sauce over4 ,garnish with truffle and coral4 ,whiting la ,genoise4 ,prepare the whiting as in preceding receipt1 substituting ,genoise for ,italian sauce4 ,lobster ,cutlets4 ,ingredients--#a hen lobster4 #a oz4 of butter4 #a oz4 of flour4 #a gill of cold water4 #b tablespoonfuls of cream4 ,a few drops of lemon juice4 ,cayenne4 ,pepper and salt4 ,some spawn or coral4 ,egg and bread-crumbs4 ,parsley4 ,method4--,remove the flesh from the body of the lobster1 and cut it up4 ,pound the coral in a mortar1 with half an ounce of butter1 and rub it through a hair sieve4 7,if spawn is used it need not be pounded47 ,melt #a oz4 of butter in a stewpan4 ,mix in the flour2 add the water2 stir until it thickens4 ,then add the coral1 and butter1 and cook well4 ,next the cream1 lemon juice1 cayenne1 pepper1 salt1 and lastly the chopped lobster4 ,spread the mixture on a plate to cool4 ,when cool1 shape into cutlets4 ,egg and bread-crumb1 and fry in hot fat in a frying-basket4 ,put a piece of the feeler in each1 to represent a bone4 ,garnish with fried parsley4 ,lobster ,cutlets in ,aspic4 ,shape some of the lobster-cutlet mixture into cutlets4 ,roll in dried and powdered coral1 and put a piece of feeler in each4 ,pour a little aspic jelly into a clean ,yorkshire-pudding tin1 or frying-pan4 ,when set1 lay the cutlets on it1 and pour in1 gently1 enough aspic to cover them4 ,when firm1 cut them out with a border of aspic to each1 and serve on chopped aspic4 ,fried ,sole4 ,ingredients--,a sole4 ,egg4 ,bread-crumbs4 ,parsley4 ,method4--,remove the dark skin1 and notch the other1 here and there1 with a knife4 ,dry the sole well in a floured cloth4 ,brush over with egg1 and cover with bread-crumbs4 ,flatten them on with a broad-bladed knife1 and fry the sole a golden brown in hot fat 7for heat of fat see ,french ,frying74 ,a fish-fryer1 or a deep frying-pan1 should be used for the purpose2 and there should be sufficient fat to cover the sole1 so that it will not require turning4 ,when cooked1 drain on kitchen paper4 ,dish on a folded napkin4 ,garnish with fried parsley4 ,sole la ,parisienne4 ,ingredients--#a sole4 #a wineglass of sherry4 pint of good second stock4 ,a few drops of lemon juice4 #a teaspoonful of ,harvey's sauce4 #a teaspoonful of anchovy sauce4 ,pepper and salt to taste4 ,method4--,remove the dark skin1 and notch the other with a knife4 ,lay the sole in a baking-pan1 and pour over it the stock and sherry4 ,cover with a dish1 and bake for twenty or thirty minutes in a moderate oven4 ,place it on a hot dish4 ,boil the stock rapidly down to half the quantity4 ,add to it the sauces1 lemon juice1 and seasoning1 and pour it over the sole4 ,fillets of ,sole la ,rouennaise4 ,ingredients--#b or more soles4 ,lemon juice4 ,lobster-cutlet mixture4 ,some white sauce4 ,chopped truffle4 ,method4--,remove both skins from the soles1 and fillet them4 ,spread some of the lobster-cutlet mixture on the half of each fillet1 and fold over4 ,place on a greased baking-sheet2 sprinkle over lemon juice and salt1 and cover with buttered paper4 ,bake in a moderate oven for about twelve minutes4 ,dish in a circle1 and pour over white sauce1 mixed with chopped truffle4 ,fillets of ,sole la ,matre d',htel4 ,ingredients--,fillets of sole4 ,lemon juice and salt4 ,method4--,roll or fold the fillets1 and cook like the ,sole la ,rouennaise4 ,cover them with the same sauce as in the last recipe1 using chopped parsley instead of truffle4 ,sole au gratin4 ,ingredients--#a sole4 #a dessertspoonful of chopped parsley4 #a chopped shalot4 #f chopped button mushrooms4 ,lemon juice4 ,pepper and salt4 oz4 of butter4 ,brown bread-crumbs4 ,method4--,grease a dish that will stand the heat of the oven4 ,sprinkle on it half of the parsley1 shalot1 and mushroom1 with lemon juice1 pepper1 and salt4 ,lay the sole on the mixture1 and sprinkle the remainder of the parsley1 c41 over it4 ,cover with brown bread-crumbs1 and put half an ounce of butter about it1 in small pieces4 ,bake from ten to fifteen minutes1 according to size1 and serve-with glaze poured round it4 ,gurnets baked4 ,ingredients--#b or more gurnets4 ,some veal stuffing1 omitting the suet4 ,a little stock4 wineglass of sherry4 #a or #b dessertspoonfuls of mushroom catsup4 ,some brown sauce4 ,pepper and salt4 ,method4--,remove the head and fins of the gurnets1 and stuff them with veal stuffing1 fastening it in with small skewers4 ,lay them on a well-buttered baking-tin1 and pour over them the stock1 sherry1 and catsup4 ,bake them in a moderate oven until cooked4 ,then place them on a hot dish1 mix the liquor from them with the sauce and pour over4 ,stewed ,eels4 ,ingredients--#b lb4 of eels4 #a pint of stock4 #a wineglass of port4 #a tablespoonful of flour4 ,a few drops of lemon juice4 ,pepper4 ,salt4 ,cayenne4 #b oz4 of butter4 ,method4--,cut the eels in pieces about #b inches long4 ,fry them brown in the butter4 ,then put them in a stewpan with the stock4 ,stew gently1 until tender4 ,then remove them from the stock1 and put them in a hot dish4 ,thicken the stock with the flour4 ,add the wine1 lemon juice1 and seasoning4 ,pour over the eels1 and serve very hot4 ,,pastry4 ,few people are successful in making pastry4 ,yet1 with a little practice1 there is no reason why any one should not make it with some degree of perfection1 if the following rules are carefully attended to4 ,make the pastry in a cool place1 not in a hot kitchen4 ,the board1 rolling-pin1 and hands should be as cold as possible4 ,handle it very lightly4 ,the colder pastry is kept during making1 the lighter it will be1 because it will contain more air2 cold air occupies a much less space than warm4 ,the colder the air1 the greater1 consequently1 will be its expansion when the pastry is put into a very hot oven4 ,roll the paste lightly1 and not more than necessary4 ,puff paste is a kind of fine sandwich4 ,there should be a certain number of layers of dough and layers of butter4 ,take care1 therefore1 that the butter is not allowed to break through the dough2 and be very careful to follow the directions given for making this pastry4 ,its manufacture requires patience1 because1 if it is not properly cooled between the turns1 the friction of rolling will warm the butter1 and cause it to smear into the dough4 ,for short crust1 rub the butter or fat lightly into the flour with the tips of the fingers2 and do not use more water than necessary in mixing it4 ,this is a common mistake2 and too much water deprives the paste of its shortness4 ,short paste is the best for children and persons of weak digestion2 the flour in it being more thoroughly incorporated with the fat1 gets better cooked4 ,it is1 therefore1 capable of more perfect mastication than puff or flaky crust1 both of which are liable to be swallowed in flakes4 ,however well pastry is made1 success will not be attained unless the oven is rightly heated4 ,the very lightest crusts will often be totally spoiled in the baking because this important point is not attended to4 ,if the oven is not very hot1 the fat will melt and run out of the pastry before the starch grains in the flour burst2 consequently1 they cannot afterwards expand1 however hot the oven may be made2 and in this way the paste will become heavy4 ,take great care1 therefore1 that the oven is very hot when the paste is put into it4 ,watch the paste carefully that it does not take too dark a colour4 ,when it is well thrown up and nearly cooked1 it may be removed to a more moderately heated part of the oven if it should appear to be browning too quickly4 ,ovens in which the heat comes from the bottom are decidedly the best for either cakes or pastry2 but no one should expect to bake well in an oven they do not thoroughly understand4 ,there is so much difference in ovens1 that the hottest part of one may be the coolest in another4 ,to bake well requires practice and experience1 and no one should be discouraged by a few failures4 ,puff ,paste4 ,ingredients--,equal quantities of ,vienna flour and butter4 ,a few drops of lemon juice4 ,enough water to mix the flour into a nice lithe dough4 ,method4--,rub the flour through a wire sieve4 ,make a well in the middle1 and squeeze in a few drops of lemon juice4 ,mix very gradually with very cold water1 taking care that the dough is not too stiff4 ,then knead and work well about until quite smooth4 ,set it aside for a few minutes to get quite cold4 ,squeeze the butter in a cloth to press out the water4 ,roll out the dough1 and place the butter1 flattened to a third of its size1 in the middle4 ,then fold the dough from either side over it1 pressing the edges together4 ,turn it with its edges toward you1 and roll out very gently 7care must be taken that the butter does not break through the dough74 ,fold it again in three1 and put it aside to cool for quite a quarter of an hour4 ,the colder it is kept the better4 ,then turn its edges towards you1 and roll it out again2 fold evenly in three1 and roll and fold again in the same manner2 each roll and fold is called a turn4 ,cool the paste for another quarter of an hour4 ,then give it two more turns4 ,let it cool again2 and at the seventh roll it will probably be ready for use4 ,it is1 however1 wise to bake a small piece of the paste before using the whole quantity4 ,if the maker has a very light hand it sometimes happens that eight or even nine turns may be necessary to roll the butter sufficiently into the flour4 ,patty ,cases4 ,roll the puff paste1 when ready1 to rather more than a quarter of an inch in thickness4 ,take a fluted cutter about the size of a tumbler4 ,dip it in very hot water1 and cut the paste into rounds with it4 ,mark the middle of these rounds with a cutter about three sizes smaller4 ,roll out the remains of the paste to half the thickness of the patties4 ,stamp out some rounds for covers with a fluted cutter two sizes smaller than that used for the cases4 ,put the cases and covers on a baking-tin1 and bake in a quick oven for ten or fifteen minutes4 ,when cooked1 lift the lid and scrape out the soft inside carefully4 ,good ,short ,crust4 ,ingredients--#a lb4 of flour4 lb4 of butter4 ,enough cold water to mix rather stiffly4 ,a pinch of salt4 ,method4--,rub the butter into the flour until like fine bread-crumbs4 ,mix with cold water1 using as little as possible 7if too much is used the crust will not be short74 ,roll gently to make the paste bind4 ,if this paste is used for tarts1 add one dessertspoonful of castor sugar to the flour4 ,plainer ,short ,crust4 ,ingredients--#a lb4 of flour4 lb4 of butter4 lb4 of lard4 #a teaspoonful of baking powder4 ,water enough to bind4 ,method4--,make according to directions given in preceding recipe4 ,economical ,short ,crust4 ,ingredients--#a lb4 of flour4 lb4 of clarified dripping or lard4 #a teaspoonful of baking powder4 ,enough water to mix4 ,to make this crust still plainer1 a quarter of a pound only of clarified dripping or lard may be taken1 and three good teaspoonfuls of baking powder4 ,method4--,make according to the directions for ,short ,crust4 ,flaky ,crust4 ,ingredients--#a lb4 of flour4 lb4 of butter or dripping4 ,a pinch of salt4 ,enough cold water to mix the paste4 ,method4--,rub one half of the butter into the flour1 as for short crust4 ,mix with the water1 and roll it out very thinly4 ,put the remainder in little pieces on the paste4 ,fold in three1 and then in three again4 ,roll out to the size required4 ,rough ,puff ,paste4 ,ingredients--#a lb4 of flour4 lb4 of butter1 lard1 or dripping4 ,salt4 ,cold water4 ,method4--,break the fat into the flour in pieces4 ,add a pinch of salt4 ,mix with a little cold water4 ,turn on to a board4 ,roll and fold four times4 ,flaky ,bread ,crust4 ,ingredients--#a lb4 of bread dough4 ,some butter1 lard1 or dripping4 ,method4--,roll out the dough very thin1 and spread with the fat4 ,fold in two4 ,spread again with fat4 ,fold in two1 and spread once more with fat4 ,fold again1 and set aside for one hour4 ,then roll out and use4 ,beef-steak ,pie4 ,ingredients--#b lb4 of nice beef-steak4 lb4 of bullock's kidney4 #a lb4 of flaky or rough puff paste4 #a tablespoonful of flour4 pint of water4 ,pepper and salt4 ,method4--,roll the paste to a quarter of an inch in thickness4 ,invert the pie-dish1 and cut the paste to the size and shape of the under side of it4 ,roll out the remainder1 and cut a band one inch wide4 ,wet the edge of the pie-dish1 and place this round it4 ,cut the beef into thin strips4 ,dip them in flour1 and season with pepper and salt4 ,roll each of the strips round a tiny piece of fat4 ,put them into the pie-dish alternately with pieces of kidney4 ,raise them in the middle of the dish in a dome-like form1 and pour in the water4 ,wet the edges of the paste lining of the dish1 and lay the cover over4 ,press the edges lightly together1 and trim round with a knife4 ,make a hole in the middle of the paste to let the gases from the meat escape4 ,brush the crust with beaten egg1 and decorate with leaves cut from the trimmings4 ,bake for about two hours4 ,the pie should be put into a quick oven until the pastry is cooked2 the heat must then be moderated to cook the meat thoroughly without drying up the pastry4 ,if possible1 finish cooking the meat on the top of the oven4 ,some people prefer stewing the meat before using it in the pie4 ,if this is done1 it must be allowed to get cold before the pie is made4 ,it is an improvement to the pie to put layers of oysters1 bearded1 alternately with the rolls of beef4 ,rabbit ,pie4 ,ingredients--#a rabbit4 lb4 of salt pork4 #a lb4 of rough puff or flaky paste4 pint of water4 #b hard-boiled eggs4 ,pepper and salt4 ,method4--,prepare the paste as for beef-steak pie1 lining the dish in the same manner4 ,cut the rabbit into neat joints4 ,season them with pepper and salt4 ,put them in the pie-dish alternately with the pork4 ,pour in the water1 and cover with the paste4 ,brush over with beaten egg1 and decorate with paste leaves4 ,make a hole in the middle of the crust for the gases to escape4 ,bake for about an hour1 attending to directions given for baking beef-steak pie4 ,mince ,pies4 ,ingredients--,puff and other pastry4 ,mincemeat4 ,castor sugar4 ,white of #a egg4 ,,the ,,mincemeat4 ,ingredients--#a lb4 of suet4 #a lb4 of apples4 #a lb4 of sugar4 #a lb4 of currants4 #a lb4 of raisins4 #a lb4 of candied peel4 ,the grated rind of #c lemons4 lb4 of ratafias soaked in brandy4 ,method4--,chop the suet4 ,wash and dry the currants4 ,stone and cut the raisins in halves4 ,peel1 core1 and mince the apples4 ,chop the candied peel4 ,mix all the ingredients well together4 ,put them into a stone jar2 cover closely and keep for a month4 ,,to ,,make ,,the ,,pies4 ,roll the paste out1 and stamp it into rather large rounds with a fluted cutter dipped in hot water4 ,lay half the rounds on patty pans4 ,wet the edges of the pastry1 and put some mincemeat into the middle of each round4 ,cover with the remaining rounds1 pressing the edges lightly together4 ,to glaze1 brush them with a little white of egg1 and dust with castor sugar4 ,bake in a quick oven for ten or fifteen minutes4 ,mushroom ,pie4 ,ingredients--,puff1 flaky1 or short crust4 ,mushrooms4 ,boiled potatoes4 ,butter4 ,pepper and salt4 ,method4--,roll out the paste1 and prepare a pie-dish as for beef-steak pie4 ,mash the potatoes with butter1 pepper1 and salt4 ,peel the mushrooms1 and cut off the ends of the stalks4 ,put the potatoes and mushrooms in alternate layers in the pie-dish4 ,cover with the paste1 and finish off and decorate like a beef-steak pie4 ,bake in a quick oven for about three quarters of an hour4 ,pigeon ,pie4 ,ingredients--#d pigeons4 #a lb4 of rump-steak4 ,yolks of #f hard-boiled eggs4 ,pepper and salt4 ,some puff or other paste made with #a lb4 of flour4 ,method4--,prepare the pie-dish1 and roll out the paste as for beef-steak pie4 ,draw the pigeons1 and cut them in halves4 ,cut the steak into thin strips1 the way of the grain4 ,season the steak and pigeons nicely1 and put them into the pie-dish with the hard-boiled yolks4 ,pour in the water4 ,cover with the paste1 and finish like a beef-steak pie4 ,wash and clean the legs of two of the pigeons1 and stick them in the hole in the top of the pie4 ,bake for about an hour and a half4 ,veal-and-,ham ,pie4 ,ingredients--#a lb4 of veal cutlet4 lb4 of ham4 #d hard-boiled eggs4 #a dessertspoonful of chopped parsley4 #a lemon4 ,pepper and salt4 ,some puff1 flaky1 or other pastry1 made with #a lb4 of flour4 ,method4--,roll out the paste1 and prepare the dish as for beef-steak pie4 ,cut the veal and ham into neat pieces4 ,season them well1 and sprinkle them with the parsley and lemon juice4 ,put them into the pie-dish with the eggs cut in halves4 ,pour in the water4 ,cover with paste1 and decorate like a beef-steak pie4 ,bake for about two hours4 ,cornish ,pasties4 ,ingredients--,some plain short crust4 ,equal quantities of beef-steak or beef-skirt and potatoes4 #a onion1 finely chopped4 ,pepper and salt4 ,method4--,cut the meat and potatoes into small dice1 and mix them with the onion1 pepper1 and salt4 ,roll out the pastry4 ,stamp it into rather large rounds with the lid of a small saucepan4 ,wet round the edges of the paste1 and place a small heap of meat and potatoes in the middle of each round4 ,double the paste1 bringing the edges to the top4 ,goffer round them with the fingers to form a frill4 ,place the pasties on a greased baking-sheet1 and bake in a quick oven from half an hour to an hour4 ,sausage ,rolls4 ,ingredients--,some puff or flaky crust4 ,sausages4 #a egg4 ,method4--,parboil the sausages4 ,skin them1 cut them in halves1 and let them cool4 ,roll out the paste2 cut it into squares4 ,brush the edges with beaten egg4 ,lay a half sausage on each piece of paste1 and roll the paste round it1 pressing the edges together4 ,brush the rolls with beaten egg4 ,lay them on a greased baking-sheet4 ,bake in a quick oven for fifteen or twenty minutes4 ,apple ,tart4 ,ingredients--#b lb4 of apples4 #c oz4 of moist sugar4 ,some pastry4 #e cloves or the grated rind of a small lemon4 pint of water4 ,method4--,make some pastry according to directions given for short crust 7the quantity made from lb4 of flour will be sufficient74 ,roll out the paste in an oval shape to a quarter of an inch in thickness4 ,invert a pint pie-dish1 lay the paste over it1 and cut it the size and shape of the under side of the dish4 ,roll out the remaining pieces1 and cut in strips about one inch wide4 ,wet the edges of the pie-dish1 and lay them evenly round it4 ,peel1 core1 and quarter the apples4 ,put them into the pie-dish1 mixing them with the sugar4 ,pile them up well in the middle of the dish1 pressing them to an oval shape with the hands4 ,pour in the water1 and sprinkle over the lemon rind or cloves4 ,wet the edges of the pastry1 lining the dish1 and put over the piece reserved for the cover4 ,press the edges lightly together1 and trim with a knife4 ,make a small hole with a skewer on either side of the cover to let the steam escape4 ,to glaze1 brush over with the white of an egg1 and dust with castor sugar4 ,bake from half to three-quarters of an hour4 ,the oven should be very quick at first1 and moderate afterwards4 ,any ,fruit ,tart may be made by this recipe4 ,sugar must be added according to the acidity of the fruit used4 ,genoise ,pastry4 ,ingredients--#f oz4 of flour4 #f oz4 of butter4 #h oz4 of castor sugar4 #g eggs4 ,method4--,melt the butter in a stewpan1 and brush over a saut pan or shallow cake tin with it4 ,line the pan with paper1 and brush that also with the melted butter4 ,break the eggs into a basin4 ,add to them the sugar1 and beat with a whisk for about twenty minutes until they rise4 ,the basin containing them may be placed on a saucepan of hot water2 but care must be taken that the heat is not too great1 as that would cook the eggs4 ,when the eggs are sufficiently beaten1 stir in the flour and butter very lightly4 ,if beaten in1 the pastry will not be light4 ,pour the mixture into the pan1 and bake for about an hour4 ,genoise ,sandwiches4 ,ingredients--,genoise pastry4 ,jam4 ,method4--,cut the ,genoise pastry into slices4 ,spread them with jam4 ,lay the slices one on the other1 and cut in triangular shapes4 ,genoise iced-cakes4 ,ingredients--,genoise pastry4 ,jam4 ,grated cocoa-nut4 ,iceing4 ,method4--,stamp out small cakes of ,genoise pastry with a round cutter4 ,spread the sides thinly with jam4 ,roll the cakes in the cocoa-nut4 ,ice round the top of the cakes1 and put some jam in the middle of the iceing4 ,genoise ,preserve-cakes4 ,ingredients--,uncooked ,genoise pastry4 ,some preserve4 ,some syrup of sugar and water4 ,hundreds and thousands4 ,chopped pistachio kernels4 ,grated cocoa-nut4 ,method4--,partly fill small well-buttered dariol moulds with the ,genoise mixture1 and bake in a moderate oven4 ,when done1 and sufficiently cool1 cut a small circular piece from the bottom of the cakes4 ,scoop out some of the inside1 and fill them with the preserve4 ,replace the small circular piece4 ,brush the cakes over with the syrup1 and roll them in the hundreds and thousands1 chopped pistachio1 and cocoa-nut4 ,they should be entirely covered with the decorations4 ,pile them prettily on a dish1 and decorate them with holly leaves4 ,almond ,cakes4 ,ingredients--,genoise pastry4 ,almonds4 ,the white of #a egg4 #a oz4 of castor sugar4 ,method4--,stamp out the ,genoise pastry into small cakes1 with round cutters4 ,beat the white of egg1 mix it with the castor sugar1 and spread it over the cakes4 ,sprinkle them well with almonds1 blanched and chopped4 ,put them in a moderate oven to take a pale fawn colour4 ,cheese ,cakes4 ,ingredients--,some remains of puff pastry4 #b oz4 of sugar4 #b oz4 of butter4 #a lemon4 ,half a sponge cake4 #a whole egg and #a yolk4 ,method4--,cream the butter in a basin4 ,add to it the castor sugar4 ,beat well together1 adding one by one the yolks of the eggs4 ,then mix in the grated lemon peel1 and the lemon juice and the sponge cake1 rubbed through a wire sieve4 ,lastly1 stir in lightly half the white of the egg1 beaten to a stiff froth4 ,roll out the pastry4 ,stamp into rounds with a fluted cutter dipped in hot water4 ,lay the rounds in patty pans1 and put a little dummy of dough or bread in the middle of each4 ,bake them in a quick oven4 ,when nearly cooked1 remove the dummies and fill their places with the cheese-cake mixture4 ,return them to the oven until the pastry is cooked and the cheese-cake mixture has taken a pale colour4 ,tartlets4 ,ingredients--,the remains of puff paste4 ,some preserve4 ,method4--,roll out the paste1 and stamp into rounds with a fluted cutter dipped in hot water4 ,lay the rounds on patty pans4 ,place in the middle of each a dummy1 made of dough or bread4 ,bake in a quick oven4 ,when the pastry is cooked remove the dummies1 and fill the places with jam4 ,plainer tartlets may be made with short1 flaky1 or other pastry4 ,cheese d',artois4 ,ingredients--,remains of puff paste1 or some flaky crust4 #a oz4 of butter4 #a whole egg and #a yolk4 #b oz4 of ,parmesan cheese4 ,a little cayenne4 ,pepper and salt4 ,method4--,cream the butter well in a basin4 ,beat in the eggs1 and add the grated cheese4 ,season with pepper1 salt1 and cayenne4 ,divide the pastry into two portions1 and roll them out as thinly as possible4 ,lay one piece on a greased baking-sheet4 ,spread it over with the cheese mixture1 and lay the other on the top4 ,mark it with the back of a knife in strips1 one inch wide and three inches long4 ,brush over with beaten egg1 and bake in a quick oven1 until the paste is cooked4 ,cut out the strips with a sharp knife4 ,dish them on a folded napkin1 and sprinkle them with grated cheese4 ,cheese ,straws4 ,ingredients--#b oz4 of flour4 #b oz4 of butter4 #b oz4 of grated ,parmesan cheese4 ,the yolk of an egg4 ,a little cayenne4 ,pepper and salt4 ,method4--,rub the butter lightly into the flour4 ,add the grated cheese and seasoning1 and mix with the yolk of egg4 ,if necessary1 add another yolk1 but no water4 ,roll out and cut into fingers about a quarter of an inch wide and two inches long4 ,lay them on a greased baking-sheet4 ,stamp out with a cutter1 the size of an egg-cup1 some rounds1 and make them into rings by stamping out the middles with a smaller cutter4 ,bake the rings and straws a pale fawn colour1 and serve them with a bundle of straws placed in each ring4 ,gooseberry ,turnovers4 ,ingredients--,some gooseberries4 ,sugar4 ,short crust4 ,method4--,pick off the heads and tails of the gooseberries4 ,roll out the paste and cut into rather large rounds4 ,wet the edges and put some gooseberries in the middle of each round1 with a teaspoonful of sugar4 ,fold the paste over and press the edges together4 ,decorate the edges with a fork or spoon4 ,put the turnovers on a greased baking-sheet1 and bake in a quick oven for fifteen minutes4 ,petit ,choux4 ,ingredients--#e oz4 of flour4 #b oz4 of butter4 #c oz4 of castor sugar4 #c whole eggs4 pint of water4 ,method4--,rub the flour through a sieve4 ,put the butter and water on to boil4 ,when boiling1 stir in the flour and sugar4 ,beat well over the fire1 until the mixture leaves the sides of the saucepan1 then remove the saucepan from the fire and beat in three eggs4 ,shape like eggs1 with two dessertspoons and a knife dipped in hot water4 ,lay the pastry on a greased baking-sheet1 and bake in a moderate oven for one hour4 ,to serve1 open the cakes at the side and insert a little whipped cream or preserve4 ,decorate by brushing them over with white of egg1 or a syrup of sugar and water1 and sprinkle with chopped pistachio kernels1 grated cocoa-nut1 or hundreds and thousands4 ,apple ,turnovers4 ,make like gooseberry turnovers1 substituting minced apple for gooseberries4 ,apple ,dumplings4 ,ingredients--#a dozen apples4 #a lb4 of short crust4 ,a little moist sugar4 ,method4--,pare the apples and remove the cores2 fill the holes with sugar4 ,take pieces of paste large enough to cover the apples4 ,do not roll them1 but draw the paste over the apples4 ,wet the edges to make them join4 ,place the dumplings on a greased tin and bake for about three-quarters of an hour or one hour4 ,the length of time will depend on the kind of apples used4 ,,puddings4 ,a pudding which is to be boiled should be placed in a well-greased basin1 or mould1 which it should quite fill4 ,a scalded and floured cloth should be tied securely over it4 ,some puddings1 such as suet1 plum1 c41 may be cooked without the basin1 the mixture being firmly tied in a well-scalded and floured cloth1 a little room being allowed for the pudding to swell4 ,when cooked in this way1 it is well to put a plate in the saucepan to prevent the pudding sticking to the bottom and burning4 ,to cook a boiled pudding successfully1 the water should be kept briskly boiling during the whole of the time it is cooking1 and there should be sufficient water in the saucepan to well cover it4 ,a kettle of boiling water should be at hand to fill up the saucepan as required4 ,in steaming puddings1 unless a steamer is used1 the water should not be allowed to come more than halfway up the pudding-mould1 and must only gently simmer1 until the pudding is cooked4 ,the mould used need not be covered with a cloth1 but a piece of greased paper should be placed over it to prevent the condensed steam dropping on the pudding4 ,some puddings require to be steamed very carefully1 such as contain custard1 for example4 ,a custard pudding will be honeycombed 7i4e4 full of holes71 if the water is allowed to boil2 the heat of boiling will curdle the eggs4 ,most baked puddings require a moderate oven1 particularly such as rice1 tapioca1 c4 ,in preparing suet for puddings1 remove the skin1 slice the suet1 and then chop it finely1 using a little flour to prevent it sticking to the knife4 ,currants must be well washed and dried4 ,sultanas should be rubbed in flour1 and the stalks picked off4 ,beef-steak ,pudding4 ,ingredients--#a lb4 of flour4 or lb4 of suet4 #a lb4 of beef or rump steak4 lb4 of bullock's kidney4 ,seasoning4 ,method4--,chop the suet finely1 mix well with the flour1 adding a pinch of salt4 ,mix to a paste with cold water4 ,roll it out1 and line a greased quart-basin1 reserving one-third for the cover4 ,cut the steak into thin strips1 and the kidney into slices4 ,mix some pepper and salt on a plate1 and season the meat nicely4 ,roll each piece of meat round a tiny piece of the fat1 and place the rolls and the pieces of kidney in the basin4 ,pour in rather more than a quarter of a pint of water4 ,roll out the remaining piece of paste4 ,wet the edges of that in the basin1 lay the cover on1 and trim round neatly4 ,tie over a well-scalded and floured cloth1 and boil for four hours4 ,oysters are sometimes put in these puddings2 they should be bearded1 and the hard white part removed4 ,a rabbit or veal pudding may be made in the same manner4 ,to these add a quarter of a pound of lean ham or bacon4 ,where economy must be studied1 less suet may be used in making the crust4 ,suet ,pudding4 ,ingredients--#a lb4 of flour4 #d1 #f1 or #h oz4 of finely-chopped suet4 ,a pinch of salt1 or1 if liked1 a teaspoonful of baking powder4 ,method4--,mix the flour and suet lightly together4 ,add the salt4 ,mix to a stiff paste with cold water4 ,then boil in a well-scalded and floured cloth for three hours4 ,sultana ,pudding4 ,ingredients--#a lb4 of flour4 lb4 of finely-chopped suet4 lb4 of sultanas4 lb4 of castor sugar2 or1 three ounces of moist sugar4 #b oz4 of candied peel4 ,the grated rind of a lemon4 ,a pinch of salt4 #a egg4 ,a little milk4 ,method4--,rub the sultanas in flour and pick off the stalks4 ,cut the candied peel in small pieces4 ,put all the dry ingredients into a basin1 and mix with the egg1 well beaten1 and a little milk4 ,boil in a basin or cloth three hours4 ,compote of ,rice4 ,ingredients-- lb4 of rice4 lb4 of sugar4 #a pint or more of milk4 ,vanilla or other flavouring4 ,method4--,boil the rice in the milk1 with the sugar1 for twenty minutes2 if very stiff1 add a little more milk or cream4 ,flavour with vanilla1 and put into a buttered mould with a well in the centre4 ,any fruit may be put in the middle1 when it is served4 ,if oranges are used1 boil #a gill of water with lb4 of lump sugar1 until it sticks to a knife like an icicle4 ,peel the oranges1 and roll them in it4 ,if apples are used1 boil them gently in one pint of water1 with lb4 of sugar4 ,when tender1 add a little cochineal4 ,take the apples out1 and reduce the syrup to less than a quarter of a pint4 ,roll the apples in it4 ,queen ,victoria ,pudding4 ,ingredients-- lb4 of butter4 lb4 of castor sugar4 lb4 of flour4 #b oz4 of chopped peel4 #a oz4 of blanched and chopped almonds4 #b tablespoonfuls of brandy4 #c eggs4 ,method4--,put the butter and sugar in a basin4 ,cream them well together with a wooden spoon4 ,add the yolks of the eggs one by one2 then the flour1 peel1 almonds1 and brandy4 ,beat the whites of the eggs stiffly1 and mix them in lightly4 ,put the mixture in a well-buttered mould4 ,cover with buttered paper1 and steam for three hours4 ,rice ,bars4 ,ingredients-- lb4 of rice4 #a pint of milk4 #c oz4 of castor sugar4 ,yolks of #b eggs4 ,a little lemon essence4 #a whole egg4 ,some bread-crumbs4 ,some red jam4 ,method4--,boil the rice in the milk1 with the sugar1 for half an hour1 gently stirring occasionally4 ,then remove from the fire and1 when cool1 beat in the two yolks1 and add the lemon essence4 ,then spread on a flat dish to cool4 ,when quite cold1 cut into bars4 ,brush over with the beaten egg1 and cover with bread-crumbs4 ,fry in hot fat until lightly coloured4 ,there should be an equal number of bars4 ,spread one half of them with jam1 and lay the others on the top4 ,rice ,cakes4 ,put the rice mixtures when hot into well-greased tartlet tins4 ,make a small hole in the middle and put in a little jam4 ,cover with some more of the rice mixture and let them get cold4 ,then egg and bread-crumb them1 and fry in hot fat4 ,orange ,pudding4 ,ingredients--,the rind and juice of #b oranges4 #b oz4 of cake-crumbs rubbed through a sieve4 #b oz4 of castor sugar4 #c eggs4 #a gill of milk or cream4 ,method4--,put the crumbs in a basin1 with the sugar4 ,add the grated rind of one orange1 and the juice of the two4 ,beat in the yolks of the three eggs1 and add the milk or cream4 ,whip the white of one egg to a stiff froth1 stir in lightly4 ,line a pie-dish with a little good pastry2 pour the mixture in4 ,bake until set1 and of a light brown colour4 ,welcome-,guest ,pudding4 ,ingredients-- lb4 of suet4 lb4 of sugar4 lb4 of cake-crumbs1 or ratafias1 rubbed through a sieve4 lb4 of bread-crumbs4 ,the rind and juice of one lemon4 #c eggs1 well beaten4 ,method4--,put all the dry ingredients into a basin4 ,add the lemon rind and juice1 and mix with the eggs4 ,put into a well-greased mould4 ,cover with buttered paper1 and steam for two hours4 ,crme ,frite4 ,ingredients--#a whole egg4 #a white4 #d yolks4 #a gill of cream4 #a gill of milk4 #a tablespoonful of castor sugar4 ,flavouring to taste4 #c oz4 of cake-crumbs4 ,method4--,cream the yolks and white well together with the castor sugar4 ,add cream1 milk1 and flavouring4 ,strain this custard into a greased pudding-basin1 and steam very gently1 until firm4 ,let it get quite cold2 then turn it out4 ,cut into slices about one-third of an inch thick4 ,stamp into round or fancy shapes4 ,egg and cake-crumb them4 ,fry in a frying-basket in hot fat4 ,serve on a glass dish1 and sprinkle with castor sugar4 ,gteau de ,cerise4 ,ingredients--#a lb4 of cooking cherries4 lb4 of lump sugar4 pint of water4 ,a few drops of cochineal4 of an ounce-packet of gelatine4 ,the juice of one lemon4 ,method4--,boil the sugar and water2 add the lemon and skim well4 ,add the cherries 7stoned71 and stew for a quarter of an hour4 ,melt the gelatine in a little water1 and add it to the cherries1 with enough cochineal to colour brightly4 ,pour the mixture into a border mould4 ,when set1 dip it in hot water for a second or two1 and turn on to a glass dish4 ,serve with whipped cream in the centre4 ,jaune ,mange4 ,ingredients-- ounce packet of gelatine4 pint of water4 pint of white wine4 ,juice of one and a half lemon4 ,rind of half a lemon4 #c oz4 of castor sugar4 #d yolks4 ,method4--,soak the gelatine in the water with the lemon rind4 ,then put it in a saucepan with all the other ingredients4 ,stir over the fire until the custard thickens2 but1 on no account1 let it boil4 ,then strain into a wetted mould4 ,apple ,charlotte4 ,ingredients--#b lb4 of apples4 lb4 of moist sugar4 ,grated rind of a lemon4 ,slices of broad4 ,some clarified butter4 ,method4--,peel and core the apples1 and stew them with the sugar1 lemon rind1 and a quarter pint of water1 until reduced to half the quantity4 ,take a plain round tin1 holding about a pint and a half4 ,cut a round of stale bread1 about one-eighth of an inch thick2 dip it in clarified butter1 and lay it in the bottom of the mould4 ,line the sides with slices of bread1 cut about an inch wide1 and one-eighth of an inch thick1 and also dipped in butter4 ,pour the apple mixture into the mould4 ,cover with another round of bread dipped in butter2 and bake in a moderately quick oven for three quarters of an hour4 ,for serving1 turn it on to a hot dish1 and sprinkle castor sugar over it4 ,viennoise ,pudding4 ,ingredients--#e oz4 of stale crumb of bread cut into dice4 #c oz4 of sultanas4 lb4 of castor sugar4 #b oz4 of candied peel4 ,grated rind of a lemon4 #a wineglass of sherry4 pint of milk4 #b whole eggs4 #a oz4 of lump sugar4 ,method4--,put the #a oz4 of lump sugar into an old saucepan1 and burn it a dark brown4 ,pour in the milk1 and stir until it is well coloured and the sugar dissolved4 ,beat the eggs well1 strain the coloured milk on to them1 and add the sherry4 ,put all the dry ingredients into a basin1 and pour the eggs1 milk1 and sherry over them4 ,let the pudding soak for half an hour4 ,then put it into a well-greased pint-mould4 ,cover with buttered paper1 and steam for one hour and a half4 ,this pudding is to be served with ,german sauce 7see ,sauces74 ,snow ,pudding4 ,ingredients-- pint of milk4 #a oz4 of bread-crumbs4 ,grated rind of a lemon4 #b tablespoonfuls of caster sugar4 #c eggs4 #b tablespoonfuls of strawberry or any other jam4 ,a little pastry4 ,method4--,put the bread-crumbs into a basin4 ,boil the milk1 and pour it over them4 ,mix in the sugar1 one whole egg1 and two yolks well beaten1 and add the lemon rind4 ,line a pint pie-dish with a little pastry4 ,spread the jam at the bottom and pour the mixture over4 ,bake in a moderate oven until set4 ,beat the remaining whites to a stiff froth1 with a dessertspoonful of castor sugar2 and heap it lightly on the top just before serving4 ,german ,puffs4 ,ingredients--#b eggs4 ,their weight in castor sugar1 and ground rice4 ,the grated rind of a lemon4 ,method4--,beat the eggs well4 ,then stir in1 gradually1 the castor sugar and ground rice1 and add the lemon rind4 ,partly fill well-buttered cups1 or moulds1 with the mixture2 and bake in a moderate oven for a quarter of an hour1 or twenty minutes4 ,serve with a wine or sweet sauce 7see ,sauces74 ,apple ,amber ,pudding4 ,ingredients--#h apples4 #b oz4 of butter4 #c oz4 of moist sugar4 ,rind and juice of one lemon4 #c eggs4 ,a little pastry4 ,method4--,wash the apples 7they need not be peeled or cored7 and cut them into small pieces4 ,put them into a stewpan with the butter1 sugar1 lemon rind and juice1 and stew until tender4 ,then rub through a hair sieve--the sieve keeps back the peel and pips4 ,beat the three yolks into the mixture1 and put it into a pint pie-dish lined with a little pastry4 ,bake in a moderate oven until set4 ,then beat the whites of the eggs to a stiff froth with a dessertspoonful of castor sugar1 and heap on the top4 ,put it1 again1 into a cool oven1 until the whites are set4 ,this pudding may be served either hot or cold4 ,apple ,pudding4 ,ingredients--#a lb4 of flour4 #f or #h oz4 of suet4 ,a pinch of salt4 #a teaspoonful of baking powder4 ,some apples4 #c tablespoonfuls or more of moist sugar4 ,the grated rind of a small lemon4 #b or #c cloves4 ,method4--,prepare the paste1 and line a basin as for beef-steak pudding4 ,put in the apples1 which should be pared and cored1 and sprinkle in the sugar and lemon rind4 ,put on the cover of paste1 and tie over it a well-scalded and floured cloth4 ,boil for one hour1 or longer3 the length of time will depend on the fruit used4 ,any fresh fruit may be substituted for the apple4 ,raspberry ,pudding4 ,ingredients--#a pint of raspberries4 #c oz4 of sugar4 ,thin slices of bread4 ,a little milk4 ,method4--,pick the stalks from the raspberries1 and mix them with the sugar4 ,put them and the bread in alternate layers in a pie-dish1 moistening the bread with a little milk4 ,bake for half an hour4 ,note4--,this pudding is very good served with cream or custards4 ,the bottled raspberries may be used instead of fresh fruit4 ,lemon ,pudding4 ,ingredients-- lb4 of bread-crumbs4 lb4 of finely-chopped suet4 lb4 of castor sugar4 ,the grated rind of one lemon1 and the juice of two4 #b eggs4 ,enough milk to mix it4 ,method4--,put the bread-crumbs and suet into a basin4 ,add sugar1 grated lemon-rind1 and juice4 ,mix the pudding with the two eggs1 well beaten1 and a very little milk4 ,boil it for one hour and a half4 ,this pudding may be served with a wine or sweet sauce 7see ,sauces74 ,marmalade ,pudding4 ,ingredients-- lb4 of flour4 lb4 of bread-crumbs4 lb4 of finely-chopped suet4 lb4 of moist sugar4 lb4 of marmalade4 #b eggs4 ,the grated rind of a lemon4 ,method4--,put the flour1 bread-crumbs1 suet1 sugar1 and lemon rind into a basin4 ,mix with the marmalade and two eggs1 well beaten1 and1 if necessary1 a little milk4 ,put it into a well-greased pudding-basin1 and tie over it a scalded and floured cloth4 ,boil it for five hours4 ,general ,satisfaction4 ,ingredients--#c sponge cakes4 #b tablespoonfuls of strawberry or other jam4 #a wineglass of sherry4 ,rather more than a pint of milk4 #d eggs4 #a tablespoonful of sugar4 ,a little pastry4 ,method4--,line a pie-dish with a little pastry4 ,spread the jam at the bottom1 and lay on it the sponge cakes1 cut in halves4 ,beat one whole egg and three yolks well together4 ,mix with the sugar and milk1 and pour over the sponge cakes4 ,bake in a moderate oven until the custard is set4 ,beat the three whites stiffly1 and lay on the top of the pudding4 ,put into a cool oven until the whites are set1 and of a pale fawn colour4 ,this pudding may be served hot or cold4 ,marlborough ,pudding4 ,ingredients--#a pint of milk4 #b tablespoonfuls of flour4 #b whole eggs and #b yolks4 ,the grated rind of a lemon4 #c oz4 of castor sugar4 #b oz4 of butter4 ,method4--,mix the flour smoothly with the milk1 and stir over the fire until it boils and thickens4 ,add the sugar1 the eggs1 well beaten1 the grated lemon rind1 and the butter beaten to a cream4 ,line a pie-dish with pastry2 pour in the mixture4 ,bake in a moderate oven until set4 ,yorkshire 7or ,batter7 ,pudding4 ,ingredients-- lb4 of flour4 #a pint of milk4 #b eggs4 ,a pinch of salt4 ,method4--,put the flour into a basin1 make a hole in the middle1 and put in the eggs unbeaten4 ,stir smoothly round with a wooden spoon1 adding the milk very gradually4 ,if it is to be served with meat1 bake it in a baking-tin1 which should be well greased with quite one ounce of butter or clarified dripping4 ,curate's ,puddings4 ,ingredients--,the weight of #c eggs in each sugar1 flour1 and butter4 #d eggs4 ,a little flavouring essence of any kind1 or the grated rind of a lemon4 ,method4--,rub the butter well into the flour4 ,add the sugar and the four eggs1 well beaten4 ,half fill well-buttered cups or moulds1 and bake for twenty minutes or half an hour4 ,serve with a wine or sweet sauce 7see ,sauces74 ,canary ,pudding4 ,ingredients--#b tablespoonfuls of flour4 #b tablespoonfuls of sugar #a pint of milk4 #b eggs4 ,method4--,put the milk and sugar on to boil4 ,mix the flour with a little cold milk4 ,when the milk boils pour in the flour1 and stir it briskly until it thickens4 ,when cool1 add the two eggs1 well beaten4 ,bake in a greased pie-dish for half an hour4 ,christmas ,pudding4 ,ingredients--#b lb4 of raisins4 #a lb4 of suet4 lb4 of candied peel4 lb4 of flour4 lb4 of bread-crumbs1 lb4 of moist sugar4 ,a little mixed spice4 ,half a nutmeg grated4 ,a little lemon rind grated4 pint of milk4 #d eggs4 ,method4--,put the dry ingredients into a basin1 and mix with the eggs1 well beaten1 and the milk4 ,put into a well-greased basin1 and boil ten hours if possible4 ,cabinet ,pudding4 ,ingredients--,a few raisins or cherries4 #a dozen sponge finger-biscuits4 #a oz4 of castor sugar4 #a pint of milk4 #b whole eggs and #b yolks4 ,a little vanilla or other flavouring4 ,method4--,decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries4 ,beat the eggs and milk well together4 ,sweeten with the sugar1 and add the flavouring4 ,break the cakes into pieces4 ,put a quarter of them at the bottom of the mould4 ,pour in a little of the custard1 then more pieces of cake and more custard1 and continue in this way until the mould is full4 ,cover with buttered paper1 and steam gently for about an hour4 ,auntie's ,pudding4 ,ingredients-- lb4 of flour4 lb4 of finely-chopped suet4 lb4 of currants1 well washed and dried4 #c oz4 of sugar4 #a egg4 ,a little milk4 ,method4--,put all the dry ingredients into a basin4 ,mix with the egg1 well beaten1 and the milk4 ,boil in a well-greased basin for an hour and a quarter4 ,rhubarb ,fool4 ,ingredients--#ad sticks of rhubarb4 lb4 of moist sugar 7more1 if necessary74 pint of water4 #a gill of milk4 ,the thin rind of half a lemon4 ,method4--,cut the rhubarb in small pieces4 ,stew gently with the sugar and water until quite tender4 ,rub through a sieve4 ,add the milk1 and serve cold4 ,scrap ,pudding4 ,ingredients--,some scraps of bread4 lb4 of moist sugar4 lb4 of finely-chopped suet4 ,the grated rind of a lemon4 #b eggs1 well beaten4 pint of milk4 ,some preserve4 ,method4--,dry the bread in a slow oven until it is hard4 ,pound it in a mortar1 and measure #f ounces of the powder2 mix it with the suet and sugar4 ,add the lemon rind2 pour over the milk1 and add the eggs4 ,beat well for a few minutes4 ,then put the mixture in layers in a pie-dish alternately with the preserve4 ,let the top layer be the pudding mixture4 ,bake in a moderate oven until the mixture is set4 ,bread-and-,cheese ,pudding4 ,ingredients--#f oz4 of dried and powdered bread4 lb4 of grated cheese4 pint of milk4 #a egg1 well beaten4 ,pepper and salt4 ,a little cayenne4 ,method4--,mix all the ingredients together1 and bake in a pie-dish until the mixture is set4 ,mould of ,rice4 ,ingredients-- lb4 of rice4 #a quart of milk4 lb4 of moist or castor sugar4 ,method4--,boil the rice with the sugar in the milk until it is perfectly soft4 ,then put it into a mould4 ,when cold1 turn it out1 and serve it with jam4 ,norfolk ,dumpling4 ,ingredients--,some bread dough4 ,method4--,make the dough into small round balls4 ,drop them into fast-boiling water1 and boil quickly for twenty minutes4 ,serve immediately1 either with meat or with sweet sauce4 ,sago ,pudding4 ,ingredients--#a pint of milk4 #b tablespoonfuls of sago4 #b tablespoonfuls of sugar4 #a egg4 ,method4--,simmer the sago in the milk until it thickens4 ,add the sugar and the egg1 well beaten4 ,put it into a pie-dish1 and bake in a moderate oven for half an hour4 ,the egg may be omitted if preferred4 ,rice ,pudding4 ,ingredients--#a pint of milk4 #b tablespoonfuls of rice4 #b tablespoonfuls of sugar4 ,method4--,wash the rice and put it in a pie-dish with the sugar4 ,pour the milk over it and let it soak for an hour4 ,then bake in a moderate oven for one hour1 or more1 until the rice is quite cooked4 ,if eggs are used the rice must be simmered in the milk before they are added1 and then poured into the pie-dish4 ,tapioca ,pudding4 ,make like a rice pudding4 ,semolina ,pudding4 ,ingredients--#a pint of milk4 #b tablespoonfuls of semolina4 #a tablespoonful of moist sugar4 ,an egg1 if liked4 ,method4--,simmer the semolina in the milk1 with the sugar1 stirring until it thickens4 ,then beat in the egg4 ,put in a pie-dish1 and bake for half an hour4 ,swiss ,apple ,pudding4 ,ingredients-- lb4 of bread-crumbs4 #c oz4 of suet1 finely chopped4 lb4 of apples1 finely minced4 lb4 of sugar4 ,the juice and grated rind of one lemon4 #a egg well beaten4 ,method4--,mix all the ingredients well together1 and bake in a pie-dish for one hour4 ,light ,sultana ,pudding4 ,ingredients--#c eggs4 ,their weight in each--butter1 flour1 and sugar4 lb4 of sultanas4 ,the grated rind of a lemon4 ,method4--,beat the butter to a cream4 ,mix in gradually the flour and sugar1 alternately with the eggs1 which should be well beaten4 ,then add the sultanas1 well cleaned1 and the grated lemon rind4 ,steam for three hours4 ,fun ,pudding4 ,ingredients--#a lb4 of apples4 #b tablespoonfuls of apricot jam4 #b tablespoonfuls of sugar4 #a oz4 of butter4 #b dessertspoonfuls of arrowroot4 #a pint of milk4 ,method4--,peel and core the apples1 and slice them very finely4 ,lay them at the bottom of a pie-dish1 and sprinkle some sugar over them4 ,put the butter about them in little pieces1 and spread over the apricot jam4 ,boil the milk1 with the remainder of the sugar1 and then stir it into the arrowroot1 mixed smoothly with cold milk4 ,when it thickens1 pour over the apricot and apples1 and bake for half an hour4 ,sweet ,custard ,pudding4 ,ingredients--,some apricot jam4 #c eggs4 #a pint of hot milk4 #c tablespoonfuls of castor or moist sugar4 ,the grated rind of a lemon4 ,a little pastry4 ,method4--,line a pie-dish neatly with the pastry1 and spread the jam at the bottom4 ,beat the eggs with the milk and sugar1 and pour over the jam4 ,bake in a very moderate oven for about one hour4 ,jam ,roly-poly ,pudding4 ,ingredients--#a lb4 of flour4 #d1 #f1 or #h oz4 of suet1 finely chopped4 ,some red jam4 #a teaspoonful of baking powder4 ,method4--,put the flour into a basin1 and add to it the suet and baking powder4 ,mix it with a little cold water and roll it out4 ,spread it with the jam1 and roll up in the form of a bolster4 ,scald and flour a cloth1 and sew1 or tie1 the pudding firmly in it4 ,boil for two hours4 ,treacle ,roly-poly ,pudding4 ,make like a jam roly-poly1 using treacle instead of jam4 ,custard ,pudding4 ,ingredients--#a pint of hot milk4 #c eggs4 #b tablespoonfuls of castor sugar4 ,a little flavouring essence4 ,a little pastry4 ,method4--,line a pie-dish with pastry4 ,beat the eggs in the milk1 with the sugar4 ,add the flavouring essence1 and strain into the pie-dish4 ,bake in a moderate oven for one hour1 or until set4 ,note4--,a richer custard may be made by using five yolks and one whole egg4 ,bread-and-,butter ,pudding4 ,ingredients--,some slices of bread-and-butter4 #b tablespoonfuls of sugar4 #a pint of milk4 ,a few currants1 nicely washed4 #a or #b eggs1 if liked4 ,method4--,put some thin slices of bread-and-butter in the bottom of a pie-dish4 ,sprinkle them with sugar and currants4 ,lay some more slices on the top1 with more sugar and currants4 ,pour over the milk1 and let it soak for half an hour4 ,then bake until set4 ,if eggs are used1 beat them with the milk4 ,ginger ,pudding4 ,ingredients--#h oz4 of bread-crumbs4 #f oz4 of suet1 finely chopped4 lb4 of treacle4 #b tablespoonfuls of moist sugar4 #b teaspoonfuls of ground ginger4 #b oz4 of flour4 #a teaspoonful of baking powder4 ,method4--,put the bread-crumbs1 suet1 flour1 ginger1 and baking powder into a basin4 ,mix with the treacle4 ,boil in a basin1 or cloth1 for two hours4 ,fig ,pudding4 ,ingredients-- lb4 of bread-crumbs4 lb4 of suet1 finely chopped4 #c oz4 of brown sugar4 #b oz4 of flour4 ,the grated rind of a lemon4 #a egg4 lb4 of figs4 ,a little milk4 ,method4--,put the bread-crumbs1 suet1 and sugar1 with the figs1 cut small1 into a basin4 ,add the flour and lemon rind1 and mix with the egg1 well beaten1 and a little milk4 ,boil in a well-greased basin for two hours4 ,rice ,balls4 ,ingredients-- lb4 of rice4 #a quart of milk or water4 #c tablespoonfuls of moist sugar4 ,method4--,wash the rice well4 ,put it with the sugar and milk1 or water1 into a large saucepan4 ,boil gently for about one hour4 ,then press into cups1 and turn on to a dish4 ,these may be served with jam1 treacle1 butter and sugar1 or with a sweet sauce4 ,little ,batter ,puddings4 ,ingredients-- lb4 of flour4 pint of milk4 #a egg4 ,some jam4 ,method4--,put the flour into a bowl1 and make a well in the middle4 ,put in the egg1 mix smoothly with a wooden spoon1 adding the milk by degrees4 ,grease some little patty-pans1 and half fill them with the batter4 ,bake in a quick oven4 ,when done1 dish on a folded napkin1 and put a little jam on each4 ,ellen's ,pudding4 ,ingredients--,a little pastry4 #a oz4 of butter4 #b oz4 of sugar4 pint of milk4 ,the grated rind of a lemon4 #a egg well beaten4 #b oz4 of cake-crumbs4 ,method4--,beat the butter to a cream in a basin4 ,mix in the sugar thoroughly4 ,add the milk gradually4 ,then add the egg and cake-crumbs1 and pour the mixture into a pie-dish lined with a little pastry4 ,it is an improvement to put some jam at the bottom of the dish4 ,bake for about half an hour4 ,bread-and-,fruit ,pudding4 ,ingredients--,slices of stale bread4 #a pint of raspberries4 pint of currants4 lb4 of sugar4 ,method4--,line a cake-tin1 or pie-dish1 with stale bread1 cut to fit it nicely4 ,stew the fruit with the sugar until nicely cooked4 ,pour into the mould1 and cover with slices of bread4 ,cover it with a plate1 with a weight on it1 and let it stand until the next day4 ,turn it out and serve plain1 or with custard1 whipped cream1 or milk thickened with cornflour 7see ,cheap ,custard74 ,ground-,rice ,pudding4 ,ingredients--#b tablespoonfuls of ground rice4 #a pint of milk4 #b oz4 of sugar4 #a or #b eggs 7these may be omitted if liked74 ,a little grated lemon rind1 or flavouring essence4 ,method4--,boil the milk with the sugar4 ,mix the rice smoothly with a little cold milk4 ,pour it into the boiling milk1 and stir until it thickens4 ,add the eggs1 well beaten1 and the flavouring4 ,pour into a pie-dish1 and bake for about thirty minutes4 ,cold ,tapioca ,pudding4 ,ingredients--#e tablespoonfuls of tapioca4 #a quart of milk4 #d tablespoonfuls of sugar4 ,lemon1 or some other flavouring4 ,method4--,soak the tapioca all night in cold water4 ,the next day pour away the water1 and put it1 with the milk1 into a large stewpan with the sugar4 ,simmer gently for one hour4 ,then pour it into a wetted basin1 or mould4 ,when set1 turn it out1 and serve with stewed fruit1 jam1 or treacle4 ,tapioca and ,apples4 ,ingredients--#a quart of water or milk4 #d tablespoonfuls of tapioca4 #d tablespoonfuls of sugar4 #a lb4 of apples4 ,the grated rind of a lemon4 ,method4--,soak the tapioca in cold water4 ,then simmer it in the milk and water1 with the sugar1 for thirty minutes4 ,add the apples1 peeled1 cored1 and sliced4 ,put the mixture into a pie-dish and bake for about one hour in a moderate oven4 ,steamed ,rice ,pudding4 ,ingredients--#a oz4 of whole rice4 #a tablespoonful of sugar4 #a egg4 pint of milk4 ,method4--,wash the rice well1 and put it into a saucepan of cold water4 ,bring it to the boil1 and then pour off the water4 ,pour in the milk1 and add the sugar4 ,simmer until the rice is quite soft4 ,remove it from the fire1 and when cooled a little1 stir in the yolk of the egg4 ,beat the white to a stiff froth1 and stir it in lightly4 ,put the mixture into a well-greased pudding-mould1 and steam for thirty minutes4 ,ratafia ,pudding4 ,ingredients--#a pint of milk4 #c eggs4 #d sponge cakes4 lb4 of ratafias4 ,method4--,boil the milk1 and when it has cooled a little add to it the three eggs1 well beaten4 ,break the sponge cakes and ratafias in pieces1 and pour the custard over them4 ,decorate a greased mould with raisins1 and pour the mixture into the mould4 ,cover with greased paper1 and steam for two hours4 ,serve with sweet or wine sauce4 ,macaroni ,pudding4 ,ingredients-- lb4 of macaroni4 lb4 of sugar4 #a or #b eggs4 #a quart of milk4 ,method4--,break the macaroni into pieces and put them into a saucepan of boiling water4 ,boil for twenty minutes1 and then strain off the water4 ,pour in the milk2 add the sugar1 and simmer gently for ten minutes4 ,beat up the eggs and stir them in4 ,put the mixture into a buttered pie-dish and bake for about thirty minutes4 ,eastern ,pudding4 ,ingredients--#a lb4 of figs 7cut in small dice74 lb4 of suet4 lb4 of bread-crumbs4 #b eggs4 ,the grated rind of a lemon4 #a wineglass of brandy4 #c oz4 of sugar4 ,method4--,put the figs1 suet1 bread-crumbs1 and grated lemon rind into a basin4 ,mix it with the eggs1 well beaten1 and the brandy1 adding a little milk if necessary4 ,boil in a greased basin for two hours4 ,ground-,barley ,pudding4 ,ingredients--#a tablespoonful of ground barley4 pint of milk4 #a tablespoonful of moist sugar4 #a egg4 ,method4--,mix the barley smoothly with the milk4 ,put it into a saucepan with the sugar1 and bring to the boil1 stirring all the time4 ,then let it simmer for fifteen minutes4 ,remove from the fire1 and beat in the yolk of the egg4 ,whip the white up stiffly1 and stir in lightly4 ,pour the mixture into a buttered pie-dish1 and bake for fifteen minutes4 ,steamed ,semolina ,pudding4 ,ingredients--#c oz4 of semolina4 #a pint of milk4 #b eggs4 #b oz4 of moist sugar4 ,a little flavouring essence4 ,method4--,boil the semolina in the milk1 with the sugar1 until quite soft4 ,then add the flavouring essence and the yolks of the two eggs4 ,beat the whites up stiffly and mix them in lightly4 ,pour the mixture into a greased pudding-mould1 and steam for one hour4 ,albert ,puddings4 ,ingredients--#d oz4 of flour4 #d oz4 of butter4 #d oz4 of castor sugar4 #b eggs4 ,a few drops of vanilla flavouring4 ,method4--,work the butter to a cream in a basin1 and beat in the flour1 sugar1 and eggs smoothly4 ,add the flavouring essence4 ,put the mixture into well-greased cups and bake for about half an hour4 ,serve with sweet sauce4 ,pearl-,barley ,pudding4 ,ingredients--#a oz4 of pearl barley4 #a pint of milk4 #b oz4 of moist sugar4 ,method4--,put the barley to soak in cold water all night4 ,then pour away the water and put the barley into a pie-dish4 ,add the sugar and milk2 and bake in a moderate oven for three hours4 ,baked ,lemon ,pudding4 ,ingredients--#a pint of milk4 #c oz4 of bread-crumbs4 #a egg4 #c oz4 of moist sugar4 ,the juice of a lemon and half the rind1 grated4 ,method4--,put the crumbs into a basin4 ,boil the milk with the butter and sugar1 and pour it over the crumbs4 ,stir in the egg1 well beaten2 add the lemon rind and juice4 ,pour it into a greased pie-dish1 and bake in a moderate oven until set4 ,west-of-,england ,pudding4 ,ingredients--#c tablespoonfuls of sago4 #f small apples4 #a quart of milk4 #c oz4 of moist sugar4 ,method4--,soak the sago in cold water for an hour4 ,then simmer it in the milk1 with the sugar1 for twenty minutes4 ,peel and core the apples4 ,place them in a buttered pie-dish1 and pour the sago over them4 ,bake in a moderate oven for about one hour4 ,pancakes4 ,ingredients-- lb4 of flour4 #b eggs4 #a pint of milk4 ,some lard1 or dripping1 for frying4 ,method4--,put the flour into a basin1 add to it a pinch of salt4 ,make a well in the middle and put the two eggs into it2 mix them smoothly with the flour2 and add the milk very gradually4 ,melt the lard1 or dripping4 ,well season a small frying-pan1 about the size of a cheese plate4 ,put into it a teaspoonful of the melted fat1 and let it run well over the pan4 ,then pour in enough batter to cover the pan thinly1 and fry it brown1 shaking the pan occasionally to keep it from burning4 ,then toss it on to the other side2 and1 when that is fried1 turn it on to kitchen paper4 ,sprinkle with sugar and lemon juice and roll it up4 ,keep it hot while the remainder of the batter is fried in the same way4 ,if the maker cannot toss the pancakes well1 they may be turned with a broad-bladed knife4 ,if they are fried in a larger pan1 more fat must be used4 ,railway ,pudding4 ,ingredients-- lb4 of flour4 #b oz4 of castor sugar4 #b eggs4 pint of milk4 #b teaspoonfuls of baking powder4 ,method4--,mix the flour1 sugar1 and baking powder in a basin4 ,beat the eggs well with the milk1 and mix the pudding with them4 ,pour into a well-greased ,yorkshire-pudding tin2 and bake for about thirty minutes4 ,when done1 turn out and cut into squares4 ,dish in a circle1 with a little jam1 or treacle1 on each4 ,poor ,knight's ,pudding4 ,ingredients--,some small square slices of stale bread4 ,castor sugar4 ,method4--,fry the bread in hot fat 7see ,french ,frying74 ,drain on kitchen paper4 ,dish in the form of a wreath1 the one leaning on the other1 and put a little jam on each4 ,gooseberry ,fool4 ,ingredients--#a quart of gooseberries4 lb4 of moist sugar4 pint of water4 #a pint of milk or cream4 ,method4--,take the tops and stalks from the gooseberries1 and boil them with the sugar and water until soft4 ,rub them through a hair sieve4 ,mix in the milk1 or cream1 gradually2 and serve on a glass dish4 ,apricot ,pudding4 ,ingredients-- lb4 of finely-chopped suet4 lb4 of bread-crumbs4 #c eggs4 #h tablespoonfuls of apricot jam4 #a glass of sherry4 #b oz4 of sugar4 ,method4--,put the suet1 bread-crumbs1 and sugar into a basin1 and mix with the eggs1 well beaten1 apricot and sherry4 ,put the mixture into a greased pudding-mould and boil for two hours4 ,stale-,bread ,pudding4 ,ingredients-- lb4 scraps of bread4 #a quart of boiling milk4 #b eggs4 #b oz4 of sugar4 lb4 of currants4 ,method4--,soak the bread in cold water until soft4 ,squeeze it quite dry1 and beat up with a fork4 ,pour the boiling milk over4 ,stir in the sugar and eggs1 well beaten4 ,then stir in the currants4 ,bake in a pie-dish for two hours4 ,baked ,plum ,pudding4 ,ingredients-- lb4 of finely-chopped suet4 lb4 of flour4 lb4 of raisins1 stoned and chopped4 lb4 of currants4 #b oz4 of candied peel4 #b oz4 of moist sugar4 #a egg4 #b teaspoonfuls of baking powder4 #a gill1 or more1 of milk4 ,method4--,put all the dry ingredients into a basin1 and mix with the egg and milk2 it must be quite stiff4 ,bake in a greased baking-tin for one hour4 ,for serving1 cut into squares1 and dust them over with castor sugar4 ,treacle ,pudding4 ,ingredients--#a lb4 of flour4 lb of finely-chopped suet4 lb4 of treacle4 oz4 of ground ginger4 #a egg4 #b oz4 of moist sugar4 #a gill of milk4 #a teaspoonful of baking powder4 ,method4--,put the dry ingredients into a basin4 ,mix with the treacle and the egg well beaten with the milk4 ,boil in a greased basin for four hours4 ,the egg may be omitted1 if liked4 ,plum ,pudding4 ,ingredients-- lb4 of finely-chopped suet4 lb4 of currants4 lb4 of raisins1 stoned and chopped4 #f oz4 of flour4 #f oz4 of bread-crumbs4 #b oz4 of candied peel4 #c oz4 of sugar4 #a gill of milk4 #b eggs4 teaspoonful of baking powder4 ,method4--,put the dry ingredients into a basin1 and mix with the eggs and milk1 well beaten together4 ,boil in a cloth or basin for four hours4 ,windsor ,pudding4 ,ingredients--#b oz4 of semolina4 #a oz4 of candied peel4 pint of milk4 lb4 of treacle4 ,method4--,mix the milk smoothly with the semolina4 ,then put it into a saucepan and stir until it thickens4 ,add the treacle and candied peel2 pour it into a pie-dish4 ,bake for about thirty minutes4 ,spring ,pudding4 ,ingredients--#a pint of gooseberries4 pint of milk4 #d oz4 of moist sugar4 ,slices of bread-and-butter4 ,method4--,stew the gooseberries with a very little water and the sugar for ten minutes4 ,dip the bread into the milk1 and lay a slice at the bottom of a pie-dish4 ,put a layer of gooseberries on it4 ,then another slice of bread-and-butter and more gooseberries4 ,continue in this manner until the dish is full4 ,bake gently for one hour4 ,gingerbread ,pudding4 ,ingredients-- lb4 of flour4 lb4 of treacle4 lb4 of finely chopped suet4 #c teaspoonfuls of ground ginger4 teaspoonful of baking powder4 #b oz4 of candied peel4 #a egg4 ,a little milk4 ,method4--,put the dry ingredients into a basin4 ,mix with the egg1 well beaten1 treacle and milk4 ,boil in a greased basin for three hours4 ,economical ,bread ,pudding4 ,ingredients-- lb4 of scraps of bread4 lb4 of finely-chopped suet4 lb4 of currants4 #c oz4 of moist sugar4 #a egg4 ,method4--,soak the bread in cold water until soft2 squeeze it quite dry4 ,beat it up with a fork4 ,add to it the suet1 sugar1 and currants1 which should be well washed and dried4 ,mix with the egg1 well beaten4 ,boil in a greased basin for an hour4 ,economical ,ginger ,pudding4 ,ingredients-- lb4 of scraps of bread4 lb4 of finely-chopped suet4 #b oz4 of moist sugar4 #b tablespoonfuls of treacle4 #c teaspoonfuls of ground ginger4 ,method4--,soak the bread in cold water until quite soft4 ,squeeze it dry1 and beat with a fork until quite fine4 ,add the suet1 sugar1 and ginger1 and mix with the treacle4 ,boil in a greased basin for an hour4 ,economical ,fig ,pudding4 ,ingredients-- lb4 of scraps of bread4 lb4 of finely-chopped suet4 lb4 of figs4 #a egg4 #c oz4 of moist sugar4 ,method4--,soak the bread in cold water until quite soft4 ,squeeze it dry4 ,add to it the suet1 sugar1 and figs1 chopped small1 and mix with beaten egg4 ,boil in a greased basin for one hour4 ,economical ,lemon ,pudding4 ,make like preceding recipe1 substituting the grated rind and juice of two lemons for the figs4 ,currant ,pudding4 ,ingredients--#c eggs4 ,the same weight of sugar1 flour1 and bread-crumbs4 ,suet1 currants1 minced apples4 ,a little grated lemon rind4 ,a little milk4 ,method4--,chop the suet finely1 and add to it the sugar1 flour1 bread-crumbs1 minced apple1 currants1 and grated lemon rind4 ,mix with the eggs1 well beaten1 and a little milk4 ,boil in a greased basin for three hours4 ,plain ,cold ,cabinet ,pudding4 ,ingredients--#a tablespoonful of flour4 #a tablespoonful of arrowroot4 #a wineglass of sherry4 ,a few raisins4 #c stale sponge cakes4 #a pint of milk4 #b oz4 of sugar4 ,method4--,put the milk to boil with the sugar4 ,when boiling1 stir in the flour1 mixed with a little cold milk4 ,when it thickens1 add the arrowroot1 also mixed smoothly with milk4 ,boil for three minutes1 stirring all the time4 ,then add to it the sherry4 ,cut the raisins in two and stone them4 ,decorate a plain round tin with them4 ,break up the cakes and put some pieces in the tin4 ,pour in some of the thickened milk1 then some more pieces of cake1 and more milk4 ,continue in this way until the mould is full4 ,set it aside until quite cold4 ,then turn it out1 and serve with jam4 ,cornflour ,pudding4 ,ingredients--#b tablespoonfuls of cornflour4 #a pint of milk4 #b tablespoonfuls of castor sugar4 #a egg1 if liked4 ,method4--,put the milk on to boil4 ,put the cornflour into a pie-dish with the sugar4 ,mix smoothly with a little cold milk4 ,pour on it the boiling milk1 stirring quickly until it thickens4 ,add the egg1 well beaten1 and a little flavouring essence4 ,bake in a pie-dish for about thirty minutes4 ,swiss ,pudding4 ,ingredients--#b lb4 of apples4 lb4 of bread-crumbs4 #c oz4 of moist sugar4 ,a little grated lemon rind4 #a oz4 of butter4 ,method4--,peel1 core1 and slice the apples4 ,put a layer of them into a buttered pie-dish4 ,sprinkle them with crumbs1 lemon rind1 and a little sugar1 and put small pieces of butter about them4 ,put some pieces of apple on the top2 sprinkle them also with crumbs1 lemon rind1 sugar1 and butter4 ,continue in the same way until the dish is full4 ,bake until the pudding is nicely browned4 ,for serving1 it may be turned out of the dish4 ,brown-,bread ,pudding4 ,ingredients--#a loaf of brown bread4 #a gill of double cream4 ,the rind of #a lemon4 #c oz4 of castor sugar4 #a gill of milk4 #d eggs4 ,a few drops of essence of vanilla4 ,method4--,remove the crust from the loaf1 and rub the crumb through a wire sieve4 ,put five ounces of the crumbs into a basin with the sugar and grated lemon rind4 ,boil the milk1 pour it over the crumbs1 and add the vanilla essence4 ,whip the cream to a stiff froth1 and mix it with the pudding1 adding also the yolks of the eggs4 ,beat the whites of two eggs to a stiff froth1 and stir them in lightly4 ,put the mixture into a well-greased mould1 and steam for an hour and a half4 ,diplomatic ,pudding4 ,ingredients-- pint of sweet jelly4 #a pint of milk4 oz4 of gelatine4 #b sponge cakes4 #b oz4 of ratafias4 #a whole egg1 and #d yolks4 #b oz4 of sugar4 ,a little flavouring essence4 ,method4--,soak the gelatine in a little milk4 ,break the sponge cakes and ratafias1 and put them into a basin4 ,boil the milk with the sugar4 ,beat the eggs1 and pour the milk on them4 ,strain it into a jug1 and put it to stand in a saucepan of boiling water1 and stir until the custard coats the spoon4 ,then melt the gelatine1 add it to the custard1 and pour it at once over the cakes4 ,while the mixture cools1 pour a little jelly1 coloured with cochineal1 into a plain round tin4 ,when it is set1 place a jam-pot1 or a smaller tin1 on it1 and pour some jelly round the sides4 ,when it is quite firm1 pour some boiling water into the jam-pot1 or tin1 and remove it quickly4 ,when the custard and cakes are cold1 but not set1 add the essence1 and pour into the mould4 ,when quite firm1 dip the tin in hot water for a second or two1 and turn it on to a glass dish4 ,pease ,pudding4 ,ingredients--#a pint of split peas4 ,pepper and salt4 ,method4--,soak the peas overnight4 ,tie them in a bag or cloth1 leaving room for them to swell4 ,cook them with the meat with which they are to be served4 ,then drain them in a colander4 ,mash them with pepper and salt1 and press them into a shape in a vegetable-dish4 ,hominy ,porridge4 ,ingredients--#a pint of milk or water4 #c tablespoonfuls of flaked hominy4 ,method4--,mix the hominy smoothly with the milk or water4 ,stir and cook over the fire for ten minutes4 ,hominy ,pudding4 ,ingredients--#c tablespoonfuls of flaked hominy4 #a pint of milk4 #b tablespoonfuls of sugar4 ,method4--,mix the hominy with a little cold milk1 and make the remainder boil4 ,then stir in the hominy and cook until it thickens4 ,add the sugar1 pour into a greased pie-dish1 and bake for about half an hour4 ,if liked1 one or two eggs may be added to the pudding1 with a little flavouring essence4 ,note4--,the flaked hominy is the best for general purposes1 as the granulated takes many hours boiling before it is properly cooked4 ,,vegetables4 ,the rules for cooking vegetables are very simple1 and easily remembered4 ,all vegetables1 with the exception of old potatoes1 are put into boiling water4 ,green vegetables must be boiled with the lid off the saucepan1 as the steam would discolour them1 and the water must boil1 not simmer4 ,salt is added1 in the proportion of one tablespoonful to every two quarts of water4 ,if the water is very hard1 it may be necessary to add a little piece of soda4 ,the lime in hard water discolours green vegetables1 and the use of soda is to throw this down4 ,do not1 however1 use soda1 unless obliged1 as too much of it will destroy1 to some extent1 the flavour of the vegetables4 ,peas must be boiled gently1 as rapid boiling would break their skins4 ,haricot beans must be boiled gently1 for the same reason4 ,root vegetables take longer to cook than fresh ones4 ,old potatoes must be put into warm water1 as they require gradual cooking1 and must be boiled gently1 until tender4 ,with that exception1 all the others must be put into boiling water4 ,carrots1 turnips1 and parsnips are generally cooked with the meat with which they are served1 as their flavour is thereby improved4 ,to ,boil ,potatoes4 ,if boiled in their skins1 scrub them perfectly clean1 and put them into a saucepan with sufficient warm water to cover them4 ,sprinkle them with salt and boil them gently for half an hour or more1 until very nearly tender1 but not quite4 ,then pour the water away4 ,peel the potatoes1 replace them in the saucepan1 sprinkle salt upon them1 cover them with a cloth1 and put the lid on the saucepan4 ,let them stand by the side of the fire to finish cooking in their own steam4 ,care must be taken that the potatoes cooked in this way are free from disease4 ,one tainted potato would destroy the flavour of the others4 ,if cooked without their skins1 pare them thinly and treat them in the same manner1 pouring off the water when they are very nearly tender1 and finish cooking them in their own steam4 ,if the potatoes are good and are cooked according to these directions1 they will be perfectly dry and flowery4 ,to ,steam ,potatoes4 ,put the potatoes into the steamer1 and sprinkle them with salt4 ,keep the water in the saucepan underneath quickly boiling the whole time the potatoes are cooking4 ,if the potatoes are cooked in their skins199 peel them when very nearly tender1 and put them back in the steamer to finish cooking4 ,steaming is one of the simplest and best ways of cooking potatoes4 ,if the potatoes are good and the water is kept briskly boiling1 this method cannot fail to be successful4 99 ,this should only be done when untainted by disease4 ,to ,cook ,new ,potatoes4 ,put the potatoes into boiling water with some salt1 and boil gently for twenty minutes or more1 according to their age4 ,when very nearly tender pour off the water1 cover them with a cloth1 and set the saucepan by the side of the fire1 and finish cooking in their own steam4 ,baked ,potatoes4 ,choose nice potatoes1 not too large1 and scrub them perfectly clean4 ,bake them in a moderate oven for about an hour4 ,brussels ,sprouts4 ,trim them nicely and put them in boiling water1 adding salt in the proportion of a tablespoonful to every two quarts of water4 ,put in a little sugar1 or1 if the water is hard1 a little piece of soda the size of a pea4 ,boil them quickly1 with the lid off the saucepan1 from ten to twenty minutes1 according to the size and age of the sprouts4 ,when tender1 drain them quite dry in a colander4 ,dry the saucepan and put them back with a little butter1 pepper1 and salt4 ,shake them over the fire for a minute or so1 and then serve on a hot dish4 ,to ,boil a ,cauliflower4 ,soak it in salt and water to draw out any insects1 and trim off the outside leaves4 ,put it1 with the flower downwards1 into a saucepan of boiling water with salt in it1 and cook from twenty to thirty minutes1 according to its age4 ,drain it on a sieve or colander4 ,if liked1 it may be served with white or ,french sauce poured over it 7see ,sauces47 ,green ,peas4 ,put them into plenty of boiling water1 with a little sugar and a sprig or two of mint4 ,boil gently with the lid off the saucepan for twenty minutes or more1 according to their size and age4 ,drain them in a colander4 ,then put them into a saucepan with a little piece of butter1 a teaspoonful of castor sugar1 pepper and salt1 and shake them over the fire for a minute or two4 ,french ,beans4 ,remove the strings and cut the beans into slices4 ,put them into plenty of boiling water1 with salt in the proportion of one tablespoonful to every two quarts of water1 a little sugar1 or1 if the water is hard1 a small piece of soda about the size of a pea4 ,boil quickly for fifteen minutes or longer1 according to their age4 ,drain in a colander4 ,then put them into a saucepan with a small piece of butter1 pepper and salt1 and shake them over the fire for a minute or two4 ,spinach4 ,pull off the stalks and wash the spinach well in several waters to remove all grit4 ,put it into a saucepan without any water but that which adheres to the leaves1 and sprinkle a little salt over it4 ,cook with the lid off the saucepan until quite tender1 stirring it occasionally4 ,drain it in a colander1 and wring it dry in a cloth4 ,then chop it1 or rub it through a wire sieve4 ,the latter method is preferable4 ,to dress it1 mix it in a saucepan over the fire with a little butter1 pepper1 and salt2 a little cream may be used also1 care being taken not to make the spinach too moist to serve4 ,press it into shape1 as a mound or pyramid1 in a vegetable dish1 and garnish with fried croutons of bread4 ,asparagus4 ,cut the asparagus all the same length1 and scrape the white part lightly4 ,tie it together and put it in boiling water1 to which salt has been added1 in the proportion of one tablespoonful to two quarts of water4 ,add also half an ounce of butter4 ,boil gently with the lid off the saucepan for half an hour1 until the green part is tender--very young asparagus will not take so long4 ,dish on toast2 if liked1 ,french or white sauce may be poured over the green ends4 ,jerusalem ,artichokes4 ,peel them1 and throw them into boiling water1 with salt in the proportion of one tablespoonful to every two quarts of water4 ,boil gently with the lid on the saucepan for about fifteen or twenty minutes1 until quite tender4 ,they may be served plain1 or with ,french or white sauce poured over them4 ,they should be sent to table quickly1 or they will be discoloured4 ,carrots4 ,scrape them and put them into boiling water with salt in it1 in the proportion of one tablespoonful to every two quarts of water4 ,boil gently with the lid on the saucepan until they are quite tender4 ,new carrots will take about twenty minutes1 old ones an hour or more1 according to their age and size4 ,when they are served with boiled meat1 they are generally cooked with it4 ,new carrots are sometimes boiled in second stock4 ,when tender1 they are put on a hot vegetable dish1 the stock is rapidly boiled down to a glaze1 and poured over them4 ,turnips4 ,boil according to directions given for cooking carrots4 ,turnips generally take about half an hour2 but the time depends on their age and size4 ,if liked1 they may be rubbed through a wire sieve1 and mashed with butter1 pepper1 and salt4 ,parsnips4 ,cook like carrots4 ,they may be served plain1 or rubbed through a wire sieve and mashed with butter1 pepper1 and salt4 ,haricot ,beans4 ,soak them overnight4 ,put them into boiling water with a small piece of butter and a small onion4 ,boil gently from three to four hours until quite tender4 ,drain them1 and before serving shake them over the fire with a little butter1 pepper1 and salt4 ,spanish ,onions4 ,first blanch them by putting them into cold water and bringing it to the boil4 ,then throw away the water4 ,rinse the onions1 sprinkle some salt over them1 and put them into fresh water4 ,boil gently from two to three hours1 until perfectly tender4 ,drain them1 and serve1 if liked1 with ,french1 ,italian or white sauce4 ,spanish onions are sometimes boiled in stock1 or milk which is afterwards used to make the sauce4 ,celery4 ,clean the celery thoroughly1 and tie it in bundles4 ,put it in boiling water1 milk1 or stock1 with a little salt and butter1 and simmer gently for twenty minutes or more1 until quite tender4 ,dish on a piece of toast4 ,if liked1 a sauce may be made with the liquor in which the celery has been cooked1 and poured over it4 ,vegetable ,marrows4 ,peel the marrows thinly1 and cut them in quarters1 removing the seeds4 ,put them in boiling water1 with salt in the proportion of one tablespoonful to every two quarts of water1 and boil gently until tender4 ,they may be served1 if desired1 with ,french or white sauce poured over them4 ,marrows are very nice when boiled in milk2 the milk can afterwards be used to make the sauce4 ,cabbage4 ,take off the outer decayed leaves1 and soak the cabbage in salt and water1 to draw out any insects4 ,if very large1 cut into quarters4 ,put into boiling water1 to which salt should be added1 in the proportion of a tablespoonful to every two quarts of water4 ,if the water is hard1 a piece of soda the size of a bean should be added4 ,boil quickly--with the lid off the saucepan--for half an hour1 or more1 until tender4 ,drain well in a colander before serving4 ,broad ,beans4 ,put them1 when shelled1 into boiling water1 to which salt should be added in the proportion of a tablespoonful to every two quarts of water4 ,boil gently1 from fifteen minutes to half an hour1 according to their size and age4 ,when tender1 pour the water away1 and shake them in the saucepan over the fire1 with a little butter or dripping1 pepper1 and salt4 ,tomatoes4 ,these are better baked than boiled3 boiling destroys their flavour4 ,put them on a baking-tin1 greased with butter or dripping4 ,sprinkle over them a little pepper and salt1 and cover them with a greased paper4 ,put them in a moderate oven1 for about ten minutes or a quarter of an hour4 ,seakale4 ,tie it in bundles1 and put into boiling water1 with a little butter1 and also some salt1 in the proportion of a tablespoonful to every two quarts of water4 ,boil1 with the lid off the saucepan1 until the seakale is tender4 ,drain1 and serve on toast4 ,french or white sauce may be poured over it4 ,seakale is sometimes boiled in milk1 which should afterwards be used to make the sauce4 ,mushrooms4 ,peel the mushrooms2 rinse them to remove any grit1 and cut off the ends of the stalks4 ,put them on a greased baking-tin1 with the stalks upwards1 and put some little bits of butter on each mushroom1 with a little pepper and salt4 ,cover them with buttered paper1 and bake them in a moderate oven from ten to twenty minutes1 until tender4 ,serve on a hot dish1 with the gravy poured over them4 ,stewed ,mushrooms4 ,peel and rinse the mushrooms1 and cut off the ends of the stalks4 ,stew them gently in water1 stock1 or milk1 until quite tender1 adding pepper and salt to taste4 ,then thicken the gravy with a little flour1 and let it cook well1 stirring carefully4 ,before serving1 stir in a little cream or butter4 ,fried ,potatoes4 ,take thin peelings of potatoes1 and twist into fancy shapes1 or cut the potatoes into thin slices4 ,dry them well in a cloth1 and drop them into hot fat 7see ,french ,frying7 until quite crisp1 and of a light brown colour4 ,remove them with a fish-slice or colander-spoon1 and drain them on kitchen paper4 ,tomato ,farni4 ,ingredients--#f or #h ripe tomatoes4 #a oz4 of butter4 oz4 of flour4 #a gill of stock or milk4 #a dessertspoonful of chopped parsley4 #a dessertspoonful of chopped cooked ham4 #a dessertspoonful of grated ,parmesan cheese4 ,a few button mushrooms1 chopped4 ,a few drops of lemon juice4 ,some white and browned bread-crumbs4 ,pepper and salt4 ,method4--,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,then add the stock or milk2 stir and cook well4 ,then mix in sufficient white bread-crumbs to make the mixture stiff4 ,add the parsley1 mushrooms1 cheese1 ham1 lemon-juice1 pepper1 and salt4 ,scoop out the top of each tomato4 ,pile a little of the stuffing on each1 and sprinkle a few browned bread-crumbs over4 ,put them on a greased baking-sheet1 and cook them in a moderate oven for about a quarter of an hour4 ,cauliflower au gratin4 ,ingredients--#a cauliflower4 #a oz4 of butter4 #a oz4 of flour4 #a gill of water4 #b tablespoonfuls of cream4 #b oz4 of grated ,parmesan cheese4 ,pepper1 salt1 and a little cayenne4 ,method4--,boil the cauliflower2 remove the green leaves4 ,place it1 with the flower upwards1 in a vegetable-dish1 and press it into an oval shape4 ,melt the butter in a small stewpan4 ,mix the flour in smoothly4 ,add the water2 stir and cook well4 ,then add the cream1 and one ounce of ,parmesan cheese1 pepper1 salt1 and cayenne4 ,pour the sauce over the cauliflower4 ,sprinkle the remainder of the cheese over it1 and brown1 either with a salamander or in a quick oven4 ,potato ,croquettes4 ,ingredients--#b lb4 of potatoes4 #b oz4 of butter4 #b eggs4 ,pepper and salt4 ,some white bread-crumbs4 ,method4--,boil the potatoes1 and rub them through a wire sieve4 ,mash them well with the butter1 pepper1 and salt4 ,mix in one egg1 well beaten4 ,flour the hands very slightly1 and form the mixture in balls1 or any other shape preferred4 ,brush them over with beaten egg1 and cover them with crumbs4 ,slightly mould them again when the crumbs are on them4 ,fry in a frying-basket1 in hot fat 7see ,french ,frying74 ,garnish with fried parsley4 ,salsify ,patties4 ,ingredients--,some patty-cases1 made as for oysters4 lb4 of salsify4 #a oz4 of flour4 pint of milk4 #b tablespoonfuls of cream4 ,a few drops of lemon juice4 ,pepper and salt4 ,a little cayenne4 ,method4--,cook the salsify in milk or water until tender4 ,then cut it into small pieces4 ,melt the butter in a small stewpan1 mix in the flour smoothly4 ,then add the milk2 stir and cook well4 ,mix in the cream and let it boil in the sauce4 ,then add the lemon juice1 seasoning1 and salsify4 ,fill the patty-cases with the mixture1 and put a lid on each4 ,tomatoes au gratin4 ,ingredients--#a lb4 of tomatoes4 #a pint of bread-crumbs4 #b oz4 of butter4 ,pepper and salt to taste4 ,method4--,slice the tomatoes1 and put a layer of them in the bottom of a pie-dish4 ,cover them with crumbs2 sprinkle with pepper and salt1 and place small pieces of butter on them4 ,then put another layer of tomatoes1 covering them in the same way with crumbs4 ,use up all the tomatoes and crumbs in this way1 letting the last layer be of crumbs4 ,bake in a quick oven for about twenty minutes4 ,mashed ,potatoes4 ,ingredients--#a oz4 of butter to every pound of potatoes4 #a tablespoonful of cream1 if possible4 ,pepper and salt to taste4 ,method4--,the potatoes should be well cooked1 and be dry and floury4 ,put them quickly through a wire sieve4 ,mix them well in a saucepan with the butter1 cream1 and seasoning4 ,make them quite hot4 ,heap them in a mound-like form in a vegetable dish1 and smooth over with a knife4 ,mashed ,potatoes 7a plainer way74 ,add to the potatoes1 while in the saucepan1 some butter or dripping4 ,season with pepper and salt4 ,beat with a fork until perfectly smooth and free from lumps4 ,where economy must be studied1 nice beef dripping will be found an excellent substitute for butter4 ,potato ,balls4 ,form some mashed potatoes into balls4 ,brush them over with beaten egg4 ,put them on a greased baking-tin1 and bake in a quick oven until brown4 ,serve garnished with parsley4 ,this is a nice way of using up cold potatoes4 ,flaked ,potatoes4 ,rub some nicely-cooked floury potatoes through a wire sieve into a hot vegetable dish4 ,this must be done quickly1 that the potatoes may be served quite hot4 ,rice for a ,curry4 ,well wash some ,patna rice4 ,throw it into plenty of quickly-boiling water with salt in it1 and boil until the rice is nearly cooked1 but not quite4 ,this will take from eight to ten minutes4 ,strain the rice on a sieve and pour hot water over it1 rinsing it well4 ,then put it in the saucepan again1 cover it and let it stand in a hot place to finish cooking in its own steam4 ,,soups4 ,these are very valuable preparations1 and are useful to the poor as well as to the rich1 as many of the most nutritious soups are the cheapest4 ,pea soup1 haricot soup1 and lentil soup are all rich in nourishment1 and may be made at a trifling cost1 stock not being necessary for their manufacture4 ,the boilings from meat1 when not too salt1 may be used with advantage in making these soups2 but if this is not available1 they may be made quite well with water2 and1 if carefully prepared1 will have all the flavour of a meat soup4 ,in making stock for meat soups1 it must be borne in mind that in order to extract the juices from the meat it must be put into cold water1 which should be heated very gradually1 and only allowed to simmer4 ,in this way a rich stock is procured1 as all the virtue of the meat is drawn into the water4 ,boiling would produce a poor and flavourless stock1 as the extreme heat applied1 by hardening the albumen1 would tend to keep in the juices of the meat instead of drawing them out4 ,in making stock from bones1 the method to be pursued is quite the opposite4 ,bones must be boiled1 otherwise the gelatine in them will not be extracted2 simmering would be of little use4 ,the gelatine can only be thoroughly extracted when they are boiled at higher pressure than is possible in ordinary cookery4 ,bones contain so much gelatine that after they have been once used in stock they should be broken up in pieces and again boiled1 so that the gelatine from the inside may also be extracted4 ,an economical cook will often make excellent stock for soup from bones alone1 with the addition of suitable vegetables for flavouring4 ,first ,stock for ,clear ,soup4 ,ingredients--#d lb4 of shin of beef1 or #b lb4 of shin of beef and #b lb4 of knuckle of veal4 #e pints of water4 #b carrots4 #b turnips4 #a onion4 ,the white part of a leek4 #a dozen peppercorns4 #a sprig of parsley1 thyme1 and marjoram4 ,a bay leaf4 ,pepper and salt4 ,method4--,cut the meat into pieces about one inch in size4 ,break up the bone and remove the marrow4 ,put bones and meat into a stockpot with the cold water4 ,let them soak for half an hour4 ,then put the pot on the fire2 add some salt and pepper to it1 and gently simmer the contents for half an hour4 ,next put in the vegetables sliced1 and the herbs tied together4 ,simmer for #d hours longer1 skimming occasionally4 ,strain into a clean pan1 and set aside to get cold4 ,white ,stock4 ,this may be made by the directions in the preceding recipe1 using white meat instead of beef2 knuckle of veal is considered the stock meat for white soup4 ,knuckle of veal and a rabbit make excellent stock4 ,very good economical white stock may be made by using bones only in making the stock1 and no meat2 use a ham-bone1 if possible1 with the others1 as this gives a nice flavour4 ,second ,stock4 ,take any scraps of cooked or uncooked meat2 any bones1 cooked or uncooked1 to make second stock4 ,allow one pint of water to every pound of meat and bones1 and vegetables in the same proportion as for first stock4 ,the bones should be broken up4 ,boil gently until all the virtue is extracted from the meat1 bones1 and vegetables4 ,the contents of the stockpot should be emptied into a pan every night1 and the stock strained from the meat1 bones1 and vegetables4 ,these should be looked over1 and the bones1 meat1 c41 which are of no further use removed2 the remainder should be set aside to use with fresh stock material4 ,bones may be boiled for a very long time before the gelatine will be perfectly extracted4 ,second stock1 when cold1 should be a stiff jelly1 in consequence of the gelatine contained in the bones4 ,white ,stock from ,bones uncooked4 ,ingredients--#d lb4 of uncooked bones1 with a ham-bone1 if possible1 amongst them4 #e pints of water4 #b carrots4 #b turnips4 #a large onion4 ,half a head of celery4 #a sprig of parsley4 ,thyme1 marjoram1 and a bay leaf4 #a blade of mace4 ,method4--,break up the bones and put them with the vegetables1 sliced1 into a stockpot with the water2 boil gently for five hours1 adding pepper and salt to taste4 ,then strain into a clean pan4 ,clear ,soup4 ,ingredients--#b quarts of first stock4 lb4 of gravy beef4 ,the white and shell of one egg4 ,method4--,remove all the fat from the stock4 ,if it is in a jelly1 take off as much as possible with an iron spoon1 and remove the remainder by washing the top of the stock with a cloth dipped in very hot water4 ,scrape the beef finely and soak it in two tablespoonfuls of cold water to loosen the juices4 ,put the stock in a stewpan and add the beef to it1 the white and shell of the egg1 and a very tiny piece of each kind of vegetable used in making the stock4 ,whisk over the fire until the stock begins to simmer4 ,then leave off stirring and let it well boil up4 ,remove it from the fire and put it on one side for a crust to form4 ,tie a clean cloth to the four legs of a chair turned upside down4 ,pour some boiling water through it into a basin1 to ensure it being perfectly clean4 ,then put a clean basin underneath and pour all the contents of the stewpan on to the cloth4 ,the first time the soup runs through it will be cloudy1 because the filter made by the beef and egg will not have settled at the bottom of the cloth4 ,take the soup away2 put a clean basin under the cloth1 and pour the soup slowly through4 ,if this is carefully done the soup will be quite brilliant the second time of straining1 and will not require to go through the cloth again4 ,julienne ,soup4 ,this is a clear soup with shred vegetables served in it4 ,scrape some carrots and take thin parings of them4 ,cut these into very thin strips4 ,take some thin slices of turnip and cut them into strips of the same length4 ,boil the turnips for five minutes1 and the carrots for fifteen minutes4 ,consomme au ,royal4 ,this is clear soup with a savoury custard in it4 ,savoury ,custard4 ,ingredients--#a whole egg4 #a yolk4 gill of clear soup4 ,pepper and salt to taste4 ,method4--,beat the eggs and soup together and strain them into a greased gallipot4 ,cover them with buttered paper and steam very gently for a quarter of an hour until the custard is firm4 ,let it cool1 then turn it out4 ,cut into thin slices4 ,stamp into dice or diamonds and serve them in the clear soup4 ,if the custard is not very gently steamed it will be full of holes1 and useless for this purpose4 ,consomme la ,princesse4 ,serve small quenelles 7see ,quenelles of ,veal71 made in teaspoons1 and nicely poached1 in the clear soup4 ,friar ,tuck4 ,make one quart of clear soup boiling hot4 ,beat two eggs well4 ,when the soup is quite boiling1 strain the eggs through a pointed strainer into it4 ,celery ,soup4 ,ingredients--#b quarts of second stock4 #d heads of celery4 #d oz4 of flour4 pint of cream or good milk4 ,method4--,wash the celery well and cut it in pieces4 ,simmer it in the stock for half an hour or more until quite tender4 ,make a thickening of the flour2 pour it into the soup and boil1 stirring1 for three minutes4 ,then rub through a sieve4 ,put it into the saucepan again4 ,add the cream1 stir and let it boil up4 ,serve with fried croutons of bread4 ,oyster ,soup4 ,ingredients--#b dozen oysters4 #a pint of white stock4 #b oz4 of butter4 #b oz4 of flour4 #a teaspoonful of anchovy sauce4 ,a few drops of lemon juice4 ,pepper and salt4 ,method4--,beard the oysters and cut them in two4 ,put the beards into the stock and simmer them in it for a few minutes4 ,melt the butter in another stewpan2 mix in the flour smoothly2 pour in the stock2 stir and boil well4 ,add the cream and let it boil in the soup4 ,strain the oyster liquor and scald the oysters in it4 ,put them in the soup and add the anchovy sauce and lemon juice4 ,haricot ,soup4 ,ingredients--#a pint of haricot beans4 #a onion4 #b quarts of water4 #a pint of milk4 oz4 of dripping4 ,pepper and salt to taste4 ,method4--,soak the beans over night in cold water4 ,boil them with the onion1 dripping1 pepper and salt1 in three pints of water1 from three to four hours1 until quite soft4 ,rub them with their liquor through a wire sieve4 ,add the milk1 and make the soup hot1 stirring it over the fire until it boils4 ,serve with fried croutons of bread4 ,note4--,this soup is much improved if it is rubbed through a hair sieve after it has been through the wire sieve4 ,green ,pea ,pure4 ,ingredients--#b pints of shelled peas4 ,a large handful of pea-shells4 #b or #c leaves of spinach4 #b or #c sprigs of parsley4 ,a few young onions4 ,a sprig of mint4 ,a small piece of soda4 #a lump of sugar4 #c pints of second stock4 #b tablespoonfuls of arrowroot4 ,pepper and salt to taste4 ,method4--,wash the shells well1 and put them1 with the peas and other vegetables1 into boiling water1 to which is added the soda and the sugar4 ,when quite tender1 drain off the water1 and put the vegetables into the stock1 which should be made boiling4 ,let it boil up4 ,then rub through a hair sieve4 ,make the soup hot2 thicken with arrow-root2 and1 in serving1 add1 if liked1 a little cream1 or glaze4 ,potage l',amricaine4 ,ingredients--#c pints of second stock4 #b tablespoonfuls of crushed tapioca4 #h good-sized tomatoes4 ,method4--,put the stock into a stewpan on the fire to boil4 ,when boiling1 stir in the crushed tapioca4 ,stir and cook for about ten minutes1 until it is transparent4 ,rub the tomatoes through a hair sieve4 ,add them to the stock4 ,boil for about two minutes and the soup will be ready to serve4 ,cream may be added if liked4 ,onion ,soup4 ,ingredients--#f ,spanish onions4 #c oz4 of butter4 #b quarts of water4 #c oz4 of flour4 pint of milk or cream4 ,pepper and salt to taste4 ,method4--,peel the onions1 and cut them in slices4 ,fry them in the butter1 but do not let them discolour4 ,then boil them in the water until quite soft4 ,rub them with their liquor through a hair sieve4 ,put this pure into a stewpan on the fire to boil4 ,when boiling1 stir in a thickening of the flour4 ,stir and cook well4 ,then add the milk or cream1 pepper1 and salt1 to taste4 ,let the soup boil up1 and it is ready4 ,serve with fried croutons of bread4 ,tapioca ,cream4 ,ingredients--#a pint of white stock4 #a oz4 of crushed tapioca4 #b tablespoonfuls of cream4 ,the yolks of #b eggs4 ,pepper and salt to taste4 ,method4--,put the stock into a stewpan on the fire to boil4 ,when boiling1 sprinkle in the crushed tapioca4 ,stir and cook well for about ten minutes4 ,beat the yolks lightly with the cream1 and strain them4 ,let the stock cool a little1 and then add two or three tablespoonfuls of it gradually to the eggs and cream4 ,pour the eggs and cream into the stock1 and stir over the fire until the eggs thicken like custard4 ,care must be taken that the stock does not boil after the eggs are in it1 as that would curdle them4 ,palestine ,soup4 ,ingredients--#c lb4 of ,jerusalem artichokes4 #b quarts of stock2 or the liquor mutton or veal has been boiled in4 #a onion4 #a turnip4 head of celery4 pint of cream1 or good milk4 ,pepper and salt to taste4 ,method4--,peel and cut the artichokes and other vegetables into slices4 ,boil them in the stock until tender4 ,rub through a hair sieve4 ,add the cream1 and boil it in the soup4 ,add pepper and salt2 and serve with fried croutons of bread4 ,potato ,pure4 ,ingredients--#a lb4 of potatoes4 #a onion4 #a stick of celery4 #a pint of white stock4 pint of cream or milk4 ,pepper and salt to taste4 ,method4--,peel the potatoes1 and cut them1 as well as the onion and the celery1 into thin slices4 ,put them in the stock1 and simmer gently until tender4 ,rub through a tammy-cloth or hair sieve4 ,add the cream to the soup1 and make it hot4 ,serve with fried croutons of bread4 ,egyptian ,pure or ,lentil ,soup4 ,ingredients--#a pint of ,egyptian lentils4 #a good-sized onion4 ,carrot and turnip4 #c sticks of celery1 or one dessertspoonful of celery seed tied in a piece of muslin4 #b quarts of water1 or liquor from a leg of mutton4 ,pepper and salt4 ,method4--,wash the lentils thoroughly4 ,then boil them in the water with the vegetables1 cut in small pieces1 from two to three hours1 stirring occasionally2 when quite cooked1 rub through a wire sieve2 season to taste4 ,make the soup hot in a stewpan1 stirring all the time4 ,serve with fried croutons of bread4 ,note4--,this soup is much improved if it is rubbed through a hair sieve1 after it has been through the wire sieve4 ,pea ,soup4 ,make according to directions given in preceding recipe1 substituting split peas for lentils4 ,calf-tail ,soup4 ,ingredients--#d calves' tails4 #a carrot4 #a turnip4 #a onion4 #a sprig of thyme1 parsley1 and marjoram4 ,a little celery4 #a small clove of garlic4 #a dozen peppercorns4 #d oz4 flour4 #b quarts of stock4 ,salt4 ,method4--,cut the tails into joints4 ,put them into a stewpan1 with the water2 when it simmers put in the vegetables1 c41 and cook very gently for four hours4 ,remove the pieces of tail1 and let the stock get cold4 ,then remove the fat1 and thicken the stock with the flour4 ,serve with the pieces of tail in it4 ,a wineglass of sherry may be added if liked4 ,ox-tail ,soup4 ,ingredients--#a ox-tail4 #c quarts of stock4 #a carrot1 #a turnip1 and #a onion4 ,half a head of celery4 #a slice of ham4 #a sprig of parsley1 thyme1 and marjoram4 #b bay leaves4 #c cloves4 ,pepper and salt4 #b oz4 of butter4 #a wineglass of sherry4 ,a few drops of lemon juice4 #d oz4 of flour4 ,method4--,cut the ox-tail into joints4 ,fry them in the butter1 with the vegetables1 cut in pieces4 ,put the tail and vegetables into a large saucepan with the stock1 pepper1 salt1 and cloves4 ,boil for very nearly four hours4 ,then strain the stock4 ,remove the pieces of tail1 and put them on one side4 ,when the stock is quite cold1 remove the fat perfectly and put the stock in a stewpan on the fire to boil4 ,when it boils1 stir in a thickening made of the flour4 ,stir1 and cook the flour well4 ,then add the sherry and lemon juice4 ,serve with the pieces of tail in it4 ,sheep's-head ,soup4 ,ingredients--#a sheep's head4 #c quarts of water4 #a large carrot4 #a large turnip4 #a large onion4 #a sprig of parsley1 thyme1 and marjoram4 #a head of celery4 #d oz4 of flour4 #a teaspoonful of minced parsley4 #b tablespoonfuls of bread-crumbs4 #a egg4 ,pepper and salt4 ,method4--,split open the head1 and clean it thoroughly4 ,remove the tongue and brains1 and blanch the head by putting it into cold water and bringing it to the boil4 ,throw the water away1 and rinse the head well4 ,put it into a large saucepan with the three quarts of water and the vegetables1 cut in small pieces4 ,boil gently for five hours4 ,then strain into a basin1 and rub the meat and vegetables through a wire sieve4 ,when cold1 remove the fat from the stock1 and add the pulped vegetables and meat4 ,make the soup hot1 and stir in a thickening made of the flour4 ,boil the flour well1 stirring all the time4 ,serve the soup with forcemeat balls in it4 ,to make the ,forcemeat ,balls4--,boil the tongue and brains separately4 ,chop them up2 mix them with the bread-crumbs1 pepper1 salt1 and the minced parsley1 and bind with the egg4 ,make into balls1 and roll them in flour2 place them on a greased baking-sheet and bake until brown4 ,put them in a soup-tureen1 and pour the soup over them4 ,tapioca ,soup4 ,ingredients--#b oz4 of tapioca4 #d pints of second stock4 ,method4--,wash the tapioca well1 and throw it into the stock when boiling4 ,simmer gently for half an hour1 stirring occasionally4 ,ox-cheek ,soup4 ,ingredients--#a ox-cheek4 ,some cold water1 allowing #a pint to every pound of meat and #a quart over4 #b carrots4 #b turnips4 #b onions4 ,half a head of celery4 #a sprig of parsley1 thyme1 and marjoram4 #b bay leaves4 ,pepper and salt4 ,flour4 ,if possible1 a ham-bone4 ,a few drops of lemon juice4 ,method4--,cut up the cheek1 and put it with the bone and vegetables into a stockpot to boil gently for five hours1 skimming occasionally4 ,then strain the stock into a clean pan and set it aside to get cold4 ,when cold1 carefully remove all the fat4 ,put the stock into a stewpan on the fire to boil4 ,when boiling1 stir in a thickening made of the flour1 mixed smoothly with cold water4 ,use one ounce of flour to every pint of stock4 ,stir and boil the flour in the stock for three minutes4 ,add to it a squeeze of lemon juice1 and serve the soup with neat pieces of the cheek1 about one inch in size1 in it4 ,the remains of the cheek may be reboiled1 with fresh vegetables1 to make a plain second stock4 ,giblet ,soup4 ,ingredients--#b sets of goose or #d sets of duck giblets4 of a head of celery4 #a carrot4 #a turnip4 #a onion4 #b cloves4 #a blade of mace4 #a sprig of parsley1 thyme1 and marjoram4 #b quarts of second stock4 ,a few drops of lemon juice4 ,pepper and salt4 ,method4--,clean the giblets thoroughly1 and cut them in pieces4 ,put them into a saucepan1 with the vegetables sliced1 and the stock1 and simmer gently for two hours4 ,then take out the best pieces of giblet1 trim them neatly1 and set them aside4 ,simmer the soup for half an hour longer4 ,then add to it a thickening of flour1 using one ounce of flour to every pint of stock4 ,boil and cook the flour well1 and add pepper and salt to taste4 ,strain the soup into another saucepan4 ,add to it the lemon juice1 and1 if liked1 two glasses of ,madeira wine2 also the pieces of giblet4 ,make it quite hot1 and it is then ready for serving4 ,milk ,soup4 ,ingredients--#d potatoes4 #b onions4 #b oz4 of butter or dripping4 #c tablespoonfuls of semolina4 #a pint of milk4 #b quarts of liquor from meat4 ,pepper and salt to taste4 ,method4--,slice the potatoes and onions2 add them to the meat liquor1 with the butter and pepper and salt to taste1 and boil gently for one hour4 ,then rub the soup through a wire sieve4 ,put it into the saucepan again1 and1 when boiling1 shake into it the semolina and cook for fifteen minutes1 stirring occasionally4 ,when the semolina is cooked the soup is ready4 ,if this soup is used for children1 water may be substituted for the meat liquor if the latter is not available4 ,bonne ,femme ,soup4 ,ingredients--#b lettuces4 #b leaves of sorrel4 #d sprigs of taragon4 #b sprigs of chervil4 ,half a cucumber4 #b pints of white stock4 ,the yolks of #c eggs4 of a pint of cream4 ,the crust of a ,french roll4 oz4 of butter4 ,method4--,wash the lettuce1 taragons1 and chervil well1 and shred them finely4 ,peel the cucumber1 and shred it also finely4 ,melt the butter1 and gently saut the vegetables in it for five minutes1 taking care they do not discolour4 ,boil the stock in another saucepan1 and1 when boiling1 pour it on to the vegetables4 ,simmer gently until the vegetables are quite tender4 ,beat the yolks of the eggs with the cream1 and when the stock has cooled a little strain them through a hair sieve into it4 ,put the stewpan by the fire1 and stir until the eggs thicken1 taking care that the stock does not boil1 as that would curdle them4 ,add pepper and salt to taste1 and the soup is ready4 ,the crust of the ,french roll should be served in the soup2 it should be baked in the oven and then cut into fancy shapes4 ,turnip ,soup4 ,ingredients--#a quart of stock1 or the boilings from mutton4 #b lb4 of turnips4 #a large onion4 pint of cream1 or good milk4 #b large slices of bread4 ,pepper and salt to taste4 ,method4--,put the bread to soak in a little cold stock4 ,pare the turnips and onions1 and cut them in pieces4 ,boil them gently in the stock1 adding 7when well soaked7 the bread4 ,when the turnips are cooked1 rub the soup through a wire sieve4 ,put it again into the saucepan4 ,add to it the cream or milk1 pepper and salt to taste2 and let it well boil up4 ,serve with fried or toasted croutons of bread4 ,rabbit ,soup4 ,ingredients--#a large rabbit4 #b quarts of water4 pint of milk or cream4 #b good-sized onions4 ,method4--,cut the rabbit into joints4 ,put them in a stewpan with the onions sliced and the water4 ,stew very gently for three hours4 ,then strain the stock and remove the fat4 ,put it into a clean stewpan and add a thickening of flour1 taking one ounce of flour to every pint of soup4 ,stir and cook well4 ,add the milk or cream and boil it in the soup4 ,season with pepper and salt to taste1 and serve with fried or toasted bread4 ,it is an improvement to this soup to cook a ham-bone with the rabbit1 or a slice of lean pork4 ,hare ,soup4 ,ingredients--#a hare4 #a lb4 of gravy beef4 #a carrot1 #a turnip1 and #a onion4 #a sprig of parsley1 thyme1 and marjoram4 #a bay leaf4 #a dozen peppercorns4 #a blade of mace and #e cloves4 #b or #c oz4 of butter or dripping4 #g pints of water4 ,method4--,cut the hare into joints1 and the meat into pieces1 and fry them in a stewpan in the butter or dripping4 ,afterwards fry the vegetables in the same fat4 ,then pour in the water1 add the mace and pepper-corns1 and simmer gently from four to five hours4 ,strain the stock and let it get cold4 ,remove the fat perfectly1 and put it into a clean stewpan on the fire4 ,when it boils stir in a thickening of flour1 using one ounce of flour to every pint of soup4 ,cook the flour well1 and add a little colouring if necessary4 ,season to taste1 and1 just before serving1 pour in two glasses of port wine4 ,some forcemeat balls should be served in the soup4 ,make them with veal forcemeat1 mixed with the liver of the hare finely chopped1 and bake them in the oven4 ,mulligatawny ,soup4 ,ingredients--#a rabbit or chicken4 #b quarts of second stock4 #a onion4 #a apple4 #b tablespoonfuls of curry powder4 pint of cream4 #b oz4 of butter or dripping4 ,a few drops of lemon juice4 ,method4--,cut the rabbit1 or chicken1 into joints1 and fry them in the butter or dripping4 ,remove them when nicely browned1 and fry the apple and onion4 ,then put the apple1 onion1 and meat into a stewpan1 with the stock1 which should be mixed with the curry powder4 ,simmer very gently for an hour and a half1 until the meat is tender4 ,then remove the meat from the stock1 and cut it into neat pieces1 convenient for serving in the soup1 removing all the bone4 ,thicken the soup with flour1 using about one ounce to every pint of stock4 ,boil the flour well in the stock1 and then rub the soup through a wire sieve4 ,put it into a stewpan1 add the cream1 and let it boil in the soup4 ,put in the pieces of meat2 and1 just before serving1 add a squeeze of lemon juice4 ,serve nicely boiled rice with this soup 7see ,rice for ,curry74 ,parsnip ,soup4 ,ingredients--#b quarts of stock4 #b lb4 of parsnips4 ,if possible1 pint of cream4 ,pepper and salt to taste4 ,method4--,slice the parsnips and put them into boiling stock4 ,simmer them for one hour1 or more1 until quite tender4 ,then rub the soup through a wire sieve4 ,add the cream to it1 and pepper and salt to taste4 ,put it into a clean stewpan4 ,boil up once more and it is ready4 ,serve with fried croutons of bread4 ,red ,lentil ,soup4 ,ingredients--#a pint of ,egyptian lentils4 #a large carrot4 #c onions4 #b lb4 of parsnips4 #a sprig of parsley4 #b or #c large crusts of bread4 #b quarts of water4 ,pepper and salt to taste4 ,method4--,wash the lentils well4 ,boil with the vegetables1 cut in slices1 and the bread1 for two hours or more2 stirring occasionally when the lentils are nearly cooked1 as they are apt to stick to the bottom of the saucepan and burn4 ,rub the soup through a wire sieve1 adding pepper and salt to taste4 ,make it hot again1 stirring all the time1 and it is ready to serve4 ,mock-,turtle ,soup4 ,ingredients--,half a calf's head4 #c oz4 of butter4 #a shalot4 ,half-a-dozen mushrooms4 #a carrot4 a head of celery4 #a leek4 #a onion4 #a small turnip4 #a sprig of parsley1 thyme1 and marjoram4 #a bay leaf4 #a blade of mace4 #e cloves4 #c oz4 of flour4 #b wineglasses of sherry4 #a dozen forcemeat balls4 #d quarts of water4 lb4 of ham4 ,pepper and salt to taste4 ,method4--,wash the calf's head thoroughly4 ,cut all the flesh from the bones and tie it in a cloth4 ,put it1 with the bones and water1 into a large saucepan and let it simmer gently1 stirring occasionally for three and a half hours4 ,then take out the calf's head and strain the stock into a clean pan4 ,let it get cold1 and then carefully remove all the fat4 ,then put the butter into a stewpan1 and fry in it the ham and vegetables1 cut into slices1 with the herbs1 mace1 cloves1 c4 ,when they are fried1 put in the flour and fry till a light brown1 stirring it to keep it from burning4 ,then pour in the stock and stir until it boils4 ,add pepper and salt to taste2 put it by the side of the fire to simmer for half an hour4 ,remove all scum1 or fat1 as it rises4 ,then strain the stock into another stewpan4 ,cut part of the calf's head into neat pieces and add it to the stock4 ,pour in the sherry and lemon juice1 and add the forcemeat balls4 ,let the soup just come to the boil1 and it is ready for serving4 ,the forcemeat balls should be made of veal stuffing1 and should be either fried or baked4 ,they should not be too large4 ,it is better to make this soup the day before it is wanted4 ,pot-au-,feu4 ,ingredients--#d lb4 of sticking of beef1 or #d lb4 of ox cheek without the bone4 #b large carrots4 #a head of celery4 #c onions4 #b turnips4 #c sprigs of parsley1 thyme1 and marjoram4 #c cloves4 #f quarts of water4 #b oz4 of crushed tapioca1 or sago4 ,pepper and salt to taste4 ,method4--,tie the meat firmly into shape with string4 ,put it into a large saucepan with the water4 ,when it boils1 add a teaspoonful of salt4 ,simmer the meat gently for nearly two hours4 ,clean the vegetables thoroughly1 tying the celery1 parsnips1 and carrots together4 ,add them1 with the exception of the cabbage1 to the meat1 and simmer gently for two hours more4 ,then add the cabbage1 cleaned and trimmed2 it should be cut in two1 and tied together with string4 ,simmer until it is tender1 adding pepper and salt to taste4 ,the meat is then served with the carrots1 turnips1 and parsnips1 as a garnish1 and a little of the liquor poured round for gravy4 ,the cabbage is served in a vegetable dish4 ,to make the soup1 put two quarts of the liquor into a saucepan4 ,when it boils sprinkle in the sago1 or tapioca1 and cook for fifteen minutes1 stirring occasionally4 ,dr4 ,kitchener's ,broth4 ,ingredients--#d oz4 of ,scotch barley4 #d oz4 of sliced onions4 #b oz4 of dripping4 #c oz4 bacon4 #d oz4 oatmeal4 #e quarts of the liquor from meat4 ,method4--,wash the barley1 and soak it in water for two hours4 ,put the meat liquor on to boil4 ,when boiling1 add the barley and the onions4 ,let it boil gently for an hour and a half4 ,then put the dripping into another saucepan1 and fry the bacon in it4 ,then add1 by degrees1 the oatmeal2 stir until it forms a paste4 ,then pour in the broth4 ,season with pepper and salt to taste1 and set it by the side of the fire to simmer for thirty minutes2 the soup is then ready4 ,crowdie4 ,ingredients--#a gallon of liquor from meat4 pint of oatmeal4 #a onion4 ,pepper and salt4 ,method4--,put the liquor into a saucepan on the fire4 ,mix the oatmeal to a paste with cold water4 ,pour it into the liquor when boiling4 ,stir until it thickens4 ,add the onion1 finely-chopped1 and pepper and salt to taste4 ,boil gently1 stirring occasionally1 for half an hour4 ,,bread ,,and ,,cakes4 ,in making bread be careful that the yeast is good2 otherwise the bread may be heavy4 ,the ,german and ,french yeast will do quite as well as the brewers'1 and are generally more easily procured4 ,the ,french yeast is the closest and strongest1 but1 though less is required1 bread made with it will take longer to rise than that made with ,german4 ,the yeast may be tested by mixing it with a little sugar2 if it is good1 it has the power of dissolving the sugar to a syrup4 ,everything made with yeast should be allowed a proper time to rise4 ,a quartern loaf will generally be ready to make up in about two hours after the dough is set1 but the time of rising will vary according to circumstances--for example1 in cold weather it may not rise so quickly as in hot4 ,for making bread1 warm the pan or tub the dough is to be mixed in1 but do not make it hot4 ,take care that the flour is dry1 and free from lumps4 ,the water used must be warmed1 but care must be taken that it is neither too hot nor too cold4 ,a certain amount of warmth is necessary for the growth of the yeast1 but too great heat kills it4 ,the water1 therefore1 should be lukewarm4 ,when the dough is mixed1 sprinkle the top with a little flour to prevent a crust forming2 the pan should then be covered with a cloth and placed on a chair in a warm place1 free from draught4 ,it may be placed with advantage before the oven or boiler1 but should not be put directly in front of a fire4 ,when the dough is exposed to too great a heat it gets moist and sticky1 is very difficult to make up1 and is heavy when baked4 ,when the dough has risen sufficiently1 it should be well kneaded1 and then made up into loaves4 ,these loaves are then set on floured tins to rise in a warm place for about twenty minutes before they are baked4 ,the oven should be very hot for the first twenty minutes1 and then very much moderated3 a sharp heat is necessary at first to throw up the bread2 but the rest of the time the heat applied should be moderate4 ,the same heat is required in baking cakes3 a sharp heat at first1 to throw them up1 and moderate afterwards1 so that they may get cooked through without the crust burning4 ,the sugar in cakes causes them to burn very quickly4 ,it is1 therefore1 a wise precaution to line the tin1 even for a plain cake1 with foolscap paper4 ,currants used in cakes should be well washed and dried before they are used1 and any stones removed from them4 ,sultanas should be rubbed in flour1 and the stalks picked off4 ,raisins should be stoned1 and cut in two or three pieces4 ,to cream butter is to work it about in a basin with the hand1 or wooden spoon1 until it is the consistency of cream4 ,the cake tins should be kept in a dry place1 and before using should be well greased1 especially at the bottom4 ,a ,quartern ,loaf4 ,ingredients--#c lb4 of flour4 #a pint of water4 oz4 of salt4 #a oz4 of ,german yeast4 ,method4--,put #c lb4 of flour into the pan4 ,make the water lukewarm1 and mix it with the yeast4 ,make a hole in the middle of the flour1 and mix in the water smoothly and gradually4 ,knead lightly for a minute or two4 ,sprinkle with a little flour1 and set to rise in a warm place for about two hours4 ,then knead well for about a quarter of an hour1 working in the remainder of the flour4 ,make it into a loaf1 and put it in or on a floured tin4 ,set it to rise for about twenty minutes1 and then bake4 ,the oven must be very hot for the first few minutes1 and then the heat must be much lowered1 that the bread may get well cooked through4 ,vienna ,bread4 ,ingredients--#b lb4 of ,vienna flour4 #b oz4 of butter4 #a oz4 of ,german yeast4 #a pint of milk4 #a teaspoonful of salt4 ,method4--,rub the butter well into the flour1 and add the salt4 ,make the milk tepid1 and mix smoothly with the ,german yeast4 ,make a well in the middle of the flour1 and stir in the milk smoothly4 ,knead very lightly for a minute1 and then put the dough to rise in a warm place for two hours4 ,when it has well risen1 make it into rolls or fancy twists4 ,set them to rise on floured tins for about ten minutes4 ,then bake in a quick oven from ten to twenty minutes1 according to their size4 ,when nearly cooked1 brush them with a little milk or white of egg to glaze them4 ,unfermented ,bread4 ,ingredients--#a lb4 of flour4 #b heaped teaspoonfuls of baking powder4 ,enough water to mix a dough4 ,method4--,put the flour in a pan4 ,add the baking powder and mix up with the water4 ,make it into small loaves quickly1 and bake in a quick oven for about half an hour4 ,milk ,rolls4 ,ingredients--#a lb4 of flour4 #b oz4 of butter4 #b heaped teaspoonfuls of baking powder4 ,enough milk to mix to a dough4 ,method4--,rub the butter into the flour lightly4 ,add the baking powder1 and mix with the milk4 ,make into small rolls as quickly as possible1 and bake for a few minutes in a quick oven4 ,brush over with a little milk to glaze them4 ,pound ,cake4 ,ingredients--#aj oz4 of flour4 #h oz4 of butter4 #h oz4 of castor sugar4 #b oz4 of candied peel4 lb4 of sultanas4 #d large eggs4 ,grated rind of a lemon4 ,method4--,rub the flour and sugar through a sieve4 ,beat the butter to a cream in a basin4 ,mix in a little flour and sugar4 ,then a well-beaten egg4 ,next more flour1 sugar1 and another egg4 ,continue mixing in the same way until the flour1 sugar1 and eggs are all well blended together4 ,add the other ingredients1 and put into a well-greased cake-tin lined with buttered paper4 ,bake for about two hours4 ,queen ,cakes4 ,ingredients--#f oz4 of flour4 #d oz4 of butter4 #d oz4 of sugar4 #d eggs4 ,a few currants4 ,grated rind of a lemon4 ,method4--,cream the butter4 ,mix in the flour1 sugar1 and eggs1 according to directions given in preceding recipe4 ,add the lemon rind1 and partly fill small well-greased ,queen-cake tins with the mixture4 ,sprinkle a few currants on the top of each4 ,bake in a moderately quick oven for about a quarter of an hour4 ,rock ,cakes4 ,ingredients--#a lb4 of flour4 #f oz4 of butter4 #f oz4 of castor sugar4 lb4 of currants4 #b oz4 of candied peel4 #a teaspoonful of baking powder4 #b eggs4 ,grated rind of a lemon4 ,method4--,rub the butter into the flour4 ,add the sugar1 currants1 and other ingredients4 ,mix very stiffly with the eggs1 well beaten4 ,put in rough heaps on a well-greased baking-sheet4 ,bake in a quick oven for a quarter of an hour4 ,plain ,rock ,cakes4 ,ingredients--#a lb4 of flour4 lb4 of moist sugar4 lb4 of currants4 lb4 of butter1 lard1 or dripping4 #a egg4 ,a little milk4 ,method4--,rub the butter or dripping into the flour4 ,add the other dry ingredients4 ,mix stiffly with the egg1 well beaten1 and a little milk4 ,put in little rough heaps on a well-greased baking-tin4 ,bake in a quick oven for about a quarter of an hour4 ,plain ,seed ,cake4 ,ingredients--#aj oz4 of flour4 #c oz4 of butter or clarified dripping4 #a teaspoonful of caraway seeds4 #c oz4 of castor sugar4 #b teaspoonfuls of baking powder4 #a egg4 gill of milk4 saltspoonful of salt4 ,method4--,rub the fat well into the flour4 ,add all the other dry ingredients4 ,mix with the egg and milk1 well beaten4 ,bake in a well-greased cake-tin for about an hour4 ,sultana ,cake4 ,ingredients--#aj oz4 of flour4 lb4 butter4 lb4 of castor sugar4 lb4 of sultana raisins4 #a oz4 of candied peel4 #b eggs4 #a teaspoonful of baking powder4 gill of milk4 ,grated rind of a lemon4 ,method4--,rub the butter well into the flour4 ,add all the other dry ingredients4 ,mix with the milk and yolks of the eggs1 well beaten together4 ,beat the whites of the eggs to a stiff froth1 and mix them in lightly4 ,put the mixture in a well-greased cake-tin4 ,bake for about one hour and a half4 ,plain ,plum ,cake4 ,ingredients--#a lb4 of flour4 lb4 of dripping4 lb4 of currants4 pint of milk4 lb4 of sugar4 #b teaspoonfuls of baking powder4 ,method4--,rub the dripping into the flour4 ,add the other dry ingredients4 ,mix with the milk4 ,bake in a well-greased cake-tin for about one hour and a quarter4 ,rice ,cake4 ,ingredients--#h oz4 of ground rice4 #f oz4 of castor sugar4 #d eggs4 ,grated rind of a lemon4 ,method4--,beat the eggs well with a whisk4 ,mix in gradually the castor sugar and rice1 and add the lemon rind4 ,bake in a well-greased baking-tin in a quick oven for about one hour4 ,cornflour ,cake4 ,ingredients-- lb4 of cornflour4 lb4 of castor sugar4 #b oz4 of butter4 #a teaspoonful of baking powder4 #b eggs4 ,method4--,beat the butter to a cream4 ,then mix in the sugar4 ,add the two eggs1 and beat all well together4 ,lastly1 stir in the cornflour and add the baking powder4 ,put the mixture into a well-greased cake-tin1 and bake for about three-quarters of an hour4 ,scones4 ,ingredients--#a lb4 of flour4 #b oz4 of castor sugar4 #c oz4 of butter4 pint of milk4 #b teaspoonfuls of baking powder1 or oz4 of cream of tartar1 and #a teaspoonful of carbonate of soda4 ,method4--,rub the butter into the flour4 ,add the other dry ingredients4 ,mix lightly with the milk4 ,divide the dough into two pieces4 ,make each piece into a ball4 ,roll it out to about three-quarters of an inch in thickness4 ,cut into triangular-shaped pieces4 ,bake on a greased baking-tin for about twenty minutes4 ,brush them over with a little white of egg or milk to glaze them4 ,currant ,cake4 ,ingredients--#aj oz4 of flour4 lb4 of currants4 lb4 of sugar4 #c oz4 of butter4 #a egg4 #b teaspoonfuls of baking powder4 pint of milk4 ,a little grated lemon rind4 ,method4--,rub the butter into the flour until like fine bread-crumbs4 ,add the sugar and currants--the currants should be well washed and dried--also the baking powder and lemon rind4 ,mix with the beaten egg and milk4 ,bake it at once1 in a greased cake-tin lined with paper1 for one hour and a half4 ,luncheon ,cake4 ,ingredients--#a lb4 of flour4 #d oz4 of butter1 lard1 or dripping4 lb4 of sultanas4 lb4 of currants4 #f oz4 of sugar4 #b oz4 of candied peel4 #b eggs4 ,rather less than a pint of milk4 #b teaspoonfuls of baking powder4 #a oz4 of lump sugar4 ,grated lemon rind4 ,method4--,put the lump sugar in a saucepan and burn it brown4 ,pour in the milk and stir until it is coloured4 ,then strain it and let it get cold4 ,put the flour into a basin4 ,rub the butter lightly into it4 ,add the sultanas 7well cleaned71 and the rest of the dry ingredients4 ,mix with the eggs well beaten1 and the milk4 ,put it into a well-greased tin1 which should be lined with paper4 ,bake from one hour and a half to two hours4 ,gingerbread4 ,ingredients--#b lb4 of flour4 #b lb4 of treacle4 lb4 moist sugar4 #c eggs4 oz4 of carbonate of soda4 #h oz4 of butter4 #b oz4 of ginger4 a cup of water4 #b oz4 of candied peel4 ,method4--,put the flour1 sugar1 ginger1 candied peel1 and carbonate of soda into a basin4 ,warm the treacle1 water1 and butter in a saucepan4 ,mix with the dry ingredients and add the eggs1 well beaten4 ,partly fill a well-greased ,yorkshire-pudding tin4 ,smooth over with a knife dipped in hot water1 and score with a knife4 ,bake in a moderate oven for about an hour and a half4 ,sponge ,cake4 ,ingredients--#d oz4 of flour4 #e eggs4 #d oz4 of castor sugar4 ,method4--,oil the cake-mould1 and dust it over with castor sugar4 ,beat the eggs and sugar for about twenty minutes until they rise and are quite light2 this may be done over hot water1 care being taken that the heat is not too great to cook the eggs4 ,dry and sift the flour1 and stir it lightly in4 ,pour into the mould and bake in a moderate oven for about one hour4 ,sponge ,roll4 ,ingredients--#e eggs4 ,the weight of #d eggs in castor sugar4 ,of #c in flour4 ,some jam4 ,method4--,beat the eggs to a cream4 ,add the sugar and then the flour1 lightly4 ,have a baking-tin ready greased with butter1 and lined with greased paper4 ,pour in the mixture2 spread it over and bake it till a light fawn colour4 ,then turn it on to a cloth4 ,spread with the jam melted and roll up quickly4 ,seed ,cake4 ,ingredients--#a lb4 of flour4 #d oz4 of butter4 #f oz4 of castor sugar4 oz4 of caraway seeds4 pint of milk4 #a teaspoonful of baking powder4 #b eggs4 ,method4--,rub the butter into the flour4 ,add the castor sugar and seeds4 ,mix with the yolks and milk beaten together4 ,beat the whites stiffly and stir in lightly4 ,bake in a nicely prepared tin for about one hour and a half4 ,madeira ,cake4 ,ingredients--#aj oz4 of flour4 #aj oz4 of lump sugar4 lb4 of butter4 #f eggs4 gill of water4 ,method4--,boil the water and sugar to a syrup4 ,pour when hot1 but not boiling1 on to the eggs and beat over hot water until light4 ,melt the butter and stir it in very lightly with the flour4 ,oil a mould and dust it with castor sugar4 ,pour in the mixture1 and bake from one hour and a half to two hours4 ,buns4 ,ingredients--#af oz4 of flour4 oz4 of yeast4 pint of milk4 #b oz4 of sugar4 #b oz4 of sultanas4 #b oz4 of butter4 #a egg4 ,method4--,put ten ounces of the flour into a basin4 ,mix the yeast smoothly with the milk1 which should be made tepid4 ,stir into the flour4 ,beat for five minutes1 and set to rise in a warm place for about two hours4 ,then beat in the remainder of the flour1 sultanas1 sugar1 butter1 and the egg4 ,set to rise for about two hours more4 ,then form into buns4 ,place them on a floured tin1 and let them rise for ten minutes4 ,bake in a very quick oven for about five minutes until nicely coloured4 ,boil half an ounce of sugar with half a gill of water1 and brush the buns over with this to glaze them4 ,dough ,cake4 ,ingredients-- quartern of dough4 lb4 of currants4 lb4 of moist sugar4 lb4 of clarified dripping4 ,method4--,put the dough into a basin4 ,beat in the dripping1 sugar1 and currants4 ,these should be well washed and dried4 ,place in a greased tin1 and set to rise for one hour4 ,bake in a moderate oven for two hours4 ,candied-peel ,drops4 ,ingredients-- lb4 of flour4 #c oz4 of butter4 #c oz4 of candied peel4 ,grated rind of a lemon4 #a egg4 ,a little milk4 ,one teaspoonful of baking powder4 #c oz4 of sugar4 ,method4--,rub the butter into the flour4 ,add the sugar1 grated lemon rind1 baking powder1 and the candied peel chopped small4 ,mix with the egg1 well beaten1 and the milk4 ,put it in little heaps on a greased baking-tin4 ,bake in a quick oven for about fifteen minutes4 ,shrewsbury ,cakes4 ,ingredients-- lb4 of butter4 lb4 of castor sugar4 #f oz4 of flour4 #a egg4 ,method4--,cream the butter and sugar4 ,add to them the egg1 well beaten4 ,then stir in the flour4 ,knead it to a dough4 ,roll out1 and cut into small round cakes with a cutter4 ,place them on a greased baking-sheet4 ,bake in a moderate oven from fifteen to twenty minutes4 ,oatmeal ,biscuits4 ,ingredients--#g oz4 of flour4 #c oz4 of oatmeal4 #c oz4 of castor sugar4 #c oz4 of lard1 dripping1 or butter4 teaspoonful of baking powder4 #a egg4 #a tablespoonful of water4 ,method4--,put the flour1 oatmeal1 sugar1 and baking-powder into a basin4 ,mix them with the fat melted1 and the egg beaten with the water4 ,knead lightly into a dough4 ,roll it out1 and cut into round cakes4 ,place them on a greased baking-tin4 ,bake in a moderate oven for about twenty minutes4 ,shortbread4 ,ingredients-- lb4 of flour4 #a oz4 of castor sugar4 #b oz4 of butter4 ,method4--,put the flour and sugar into a basin4 ,melt the butter1 and mix them with it4 ,knead lightly4 ,roll out1 cut the paste into cakes with a knife1 and bake for half an hour4 ,yorkshire ,teacakes4 ,ingredients-- lb4 of flour4 #a gill of milk4 #a oz4 of butter4 #a egg4 oz4 of ,german yeast4 ,method4--,put the flour into a basin1 and rub the butter into it4 ,make the milk tepid1 and blend it with the yeast4 ,strain it into the flour4 ,add the egg4 ,beat all well together for a few minutes4 ,knead lightly4 ,then divide the dough in two4 ,make each part into a ball1 and put them in floured cake-tins4 ,put the cakes in a warm place to rise for one hour1 and then bake them for about twenty minutes4 ,brush them over with a syrup of sugar and water to glaze them4 ,ginger ,biscuits4 ,ingredients-- lb4 of flour4 #b oz4 of butter1 lard1 or dripping4 oz4 of ground ginger4 #b oz4 of castor sugar4 #a egg1 and a little milk4 teaspoonful of baking powder4 ,method4--,rub the butter into the flour until it is like fine bread-crumbs4 ,add the sugar and baking powder1 and mix with the egg1 well beaten1 and as much milk as necessary to make it bind4 ,roll out1 and cut into small round cakes4 ,put them on a greased tin4 ,bake in a moderate oven for about twenty minutes4 ,lemon-rock ,cakes4 ,ingredients--#a lb4 of flour4 #c oz4 of butter4 #e oz4 of castor sugar4 ,grated rind of one lemon and juice of two4 #a egg4 ,a little milk4 #a teaspoonful of baking powder4 ,method4--,rub the butter into the flour4 ,add the sugar1 baking-powder1 lemon rind1 and juice4 ,mix with the egg1 well beaten1 and as much milk as necessary2 the mixture should be very stiff4 ,put it in little rough heaps on a greased baking-tin4 ,bake in a quick oven for about fifteen minutes4 ,soda ,cakes4 ,ingredients-- lb4 of flour4 #b oz4 of butter4 #c oz4 of sugar4 #a oz4 of candied peel4 ,grated rind of a lemon4 #a whole egg4 ,if necessary1 a little milk4 a teaspoonful of carbonate soda4 ,method4--,rub the butter well into the flour4 ,add the sugar1 peel1 lemon rind1 and soda4 ,mix with the egg1 well beaten1 and1 if necessary1 a little milk2 the mixture must be very stiff4 ,put it in little rough heaps on a greased baking-tin4 ,bake in a quick oven for fifteen minutes4 ,gingerbread ,cakes4 ,ingredients--#a lb4 of flour4 #f oz4 of butter1 lard1 or dripping4 #a oz4 of ground ginger4 #d oz4 of moist sugar4 lb4 of treacle4 ,method4--,put the sugar1 treacle1 and fat into a saucepan1 and melt them4 ,put the flour and ginger into a basin4 ,mix with the other ingredients4 ,roll out1 and cut into small cakes4 ,bake on a greased baking-tin1 in a slow oven1 for ten or fifteen minutes4 ,rice ,buns4 ,ingredients-- lb4 of ground rice4 lb4 of castor sugar4 #b oz4 of butter4 #a egg4 a teaspoonful of baking powder4 ,a little flavouring essence4 ,method4--,beat the butter to a cream with the sugar4 ,then add the eggs1 well beaten1 and stir in the ground rice4 ,partly fill little greased patty-pans with the mixture1 and bake in a moderate oven for a quarter of an hour4 ,galettes4 ,ingredients--#a lb4 of ,vienna flour4 #a lb4 of household flour4 #a oz4 of yeast4 lb4 of butter4 #f eggs4 a pint of milk4 ,a little sugar4 ,method4--,make the milk tepid4 ,then mix it smoothly with the yeast1 and stir it into the household flour4 ,knead it to a dough4 ,rub the butter into the other flour and beat in the eggs well with the sugar4 ,then knead both doughs together4 ,put them to rise for about two hours4 ,when nicely risen1 make the dough into buns4 ,put them on a floured baking-sheet4 ,bake in a quick oven for about ten minutes4 ,when nearly ready1 brush over with a little white of egg to glaze them4 ,,jellies ,,and ,,creams4 ,to clear ,jellies4 ,take a large saucepan1 and see that it is perfectly clean4 ,put into it all the ingredients for the jelly1 and the whites and shells of the eggs4 ,the use of the whites of eggs is to clear the jelly2 the shells form a filter through which to strain it4 ,whisk all together over a quick fire until the jelly begins to simmer2 then immediately leave off stirring1 and let it well boil up4 ,the heat of the boiling jelly hardens the egg1 which rises to the surface in the form of a thick scum1 bringing all impurities with it4 ,if the stirring were continued during the boiling it would prevent the scum rising properly1 and the jelly would not clear4 ,when the jelly has well boiled up1 remove it from the fire and let it stand for a few minutes till a crust is formed4 ,to strain it1 a chair may be turned upside down1 and a cloth tied firmly to its four legs4 ,any cloth1 which is clean1 and not too closely woven1 will answer the purpose4 ,put a basin under the cloth1 and pour some boiling water through it4 ,this will make it hot1 and ensure its being perfectly clean4 ,change the basin for a clean dry one1 and pour the whole contents of the saucepan on to the cloth4 ,the first runnings of the jelly will be cloudy1 because the filter which the eggs make will not have settled in the cloth4 ,as soon as the jelly runs slowly1 and looks clear1 put a clean basin under the cloth1 and put the first runnings through it again1 very gently1 that they may not disturb the filter of egg-shells4 ,strain the jelly in a warm place1 out of draught4 ,two eggs are considered sufficient to clarify a quart of jelly1 but if the eggs are small it is wise to take a third4 ,if there is not sufficient white of egg1 the jelly will not clear4 ,the jelly should be allowed to get nearly cold before it is put into the moulds4 ,if it is put hot into metal moulds it is likely to become cloudy4 ,to make ,creams4 ,to make a good cream1 it is essential that the cream used should be double2 that is1 a thick cream that will whip up to a stiff froth4 ,beat it well with a wire whisk until it will stand on the end of it without dropping4 ,this must be done in a cool place1 especially in summer time4 ,cream is liable to curdle1 and turn to butter1 if beaten in too warm a temperature4 ,the gelatine must be added last of all4 ,it should be stirred in thoroughly1 but quickly2 it must not be too hot1 or too cold1 but just lukewarm4 ,if too hot1 it destroys the lightness of the cream2 if too cold1 it does not mix thoroughly4 ,pour the cream into a mould as soon as the gelatine is mixed with it1 as it begins to set directly4 ,to turn a jelly or cream out of its mould1 take a basin of hot water1 as hot as the hand can bear1 draw the mould quickly through it1 letting the water quite cover it for a second4 ,wipe off all the moisture immediately with a dry cloth4 ,shake the tin gently1 to be sure the contents are free4 ,lay the dish on the open side of the mould1 quickly reverse it1 and draw the mould carefully away4 ,strawberry ,cream4 ,ingredients-- pint of double cream4 #a oz4 of amber gelatine1 or rather less than oz4 of the opaque4 #b tablespoonfuls of castor sugar4 ,some strawberries4 pint of milk4 ,a few drops of cochineal4 ,method4--,soak the gelatine in the milk for about twenty minutes or more4 ,then dissolve it by stirring it in a saucepan over the fire4 ,rub sufficient strawberries through a hair sieve to make a quarter of a pint of pure4 ,beat up the cream with the sugar4 ,then add the pure of fruit1 and a few drops of cochineal to colour it4 ,lastly stir in the melted gelatine4 ,pour the cream at once into a wetted mould4 ,when quite set1 dip it for a second or two into very hot water1 and turn it on to a glass dish4 ,charlotte ,russe4 ,ingredients--#a dozen sponge fingers4 #a oz4 of glace cherries4 pint of double cream4 oz4 of amber gelatine melted in a little milk1 or less than oz4 of the opaque4 #b dessertspoonfuls of castor sugar4 ,a few drops of essence of vanilla1 or other flavouring4 ,method4--,first put the gelatine to soak in a little milk4 ,then cut the cherries in halves1 and place them in a circle round the bottom of a plain round tin1 with the cut side uppermost4 ,divide the sponge fingers1 lengthwise1 without breaking them1 and trim each one at the side1 top1 and bottom neatly4 ,then line the tin with them1 placing them on the top of the cherries1 with the brown side next the tin2 they should be put close together1 and the last should serve as a wedge to keep the others in place4 ,beat up the cream stiffly with the sugar4 ,add the vanilla flavouring and the melted gelatine4 ,this must be neither too hot nor too cold4 ,stir it thoroughly1 but quickly1 into the cream1 and pour at once into the prepared tin4 ,when set1 dip the bottom of the tin into hot water for a second or two1 and turn it carefully on to a glass dish4 ,custard ,cream4 ,ingredients-- pint of double cream4 #c tablespoonfuls of castor sugar4 #a oz4 of amber gelatine1 or less than of the opaque4 #a whole egg4 #c yolks4 pint of hot milk4 ,a few drops of vanilla or other essence4 ,method4--,put the gelatine to soak in a little milk4 ,then beat the eggs lightly and add them to the milk4 ,strain into a jug and add the sugar4 ,put the jug into a saucepan of boiling water1 and stir until the custard coats the spoon2 care must be taken that it does not curdle4 ,while the custard cools beat up the cream stiffly4 ,melt the gelatine1 and add it to the custard4 ,flavour it1 and1 when sufficiently cooled1 mix the custard and cream thoroughly together4 ,pour at once into a wetted mould4 ,bohemian ,cream4 ,ingredients-- pint of sweet jelly of any kind4 pint of double cream4 ,method4--,beat the cream stiffly4 ,mix with it the jelly1 which should be melted1 but cold4 ,pour into a wetted mould4 ,wine ,jelly4 ,ingredients--#a oz4 packet of either ,nelson's or ,swinbourne's gelatine4 #a pint of water4 pint of sherry4 to lb4 of lump sugar1 according to taste4 ,the juice of two lemons4 ,the rind of one4 ,the whites and shells of #b large eggs4 ,method4--,soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour1 if possible4 ,then add all the other ingredients4 ,clarify and strain 7see ,to clear ,jellies74 ,when quite cold pour into a wetted mould4 ,calf's-foot ,stock4 ,ingredients--#b calf's feet4 #d pints of water4 ,method4--,cut each foot into four pieces4 ,blanch them by putting them in cold water and bringing them to the boil4 ,throw the water away1 and well wash the feet4 ,put them into a saucepan1 with four pints of water1 and boil gently for five hours4 ,then strain the stock from the bones1 and set it aside until the next day4 ,the fat must then be carefully removed1 or the stock will not clear4 ,to turn this into ,calf's-foot ,jelly1 add-- ,half a pint of white wine4 ,the rind of #b and the juice of #d lemons4 lb4 of lump sugar4 ,the whites and shells of #d eggs4 ,clarify and strain 7see ,to clear ,jellies74 ,pineapple ,jelly4 ,ingredients--#a pineapple4 #a oz4 packet of gelatine4 #a pint of water4 lb4 of lump sugar4 ,the thin rind of #a lemon1 and the juice of #b4 ,the whites and shells of #b large eggs4 ,method4--,first soak the gelatine in the water4 ,cut up the pineapple and bruise it in a mortar4 ,add it1 and all the other ingredients1 to the gelatine4 ,then clarify 7see ,to clear ,jellies74 ,note4--,the ,grated ,pineapple1 sold in tins1 is excellent for jellies or creams4 ,aspic ,jelly4 ,ingredients--#a oz4 packet of gelatine4 #a pint of good stock4 pint of taragon vinegar4 pint of sherry4 ,a small carrot1 turnip1 and onion4 ,a sprig of parsley1 thyme1 and marjoram4 #b bay leaves4 #c cloves4 #a dozen peppercorns4 ,a piece of celery4 ,a blade of mace4 ,a clove of garlic4 #a shalot4 ,the whites and shells of #b large eggs4 ,salt to taste4 ,method4--,soak the gelatine in the stock4 ,then add all the other ingredients and clarify 7see ,to clear ,jellies74 ,claret ,jelly4 ,ingredients--#a oz4 packet of gelatine4 pint of water4 #a pint of claret4 lb4 of lump sugar4 ,a few drops of cochineal4 ,method4--,soak the gelatine in the water4 ,add the sugar1 and stir over the fire until dissolved4 ,pour in the wine1 and colour with cochineal4 ,strain into a wetted mould4 ,when firm1 dip into hot water for a second or two1 and turn on to a glass dish4 ,note4--,this jelly is not clarified4 ,cake is usually served with claret jelly4 ,orange ,jelly4 ,ingredients--#a dozen oranges4 #a lemon4 #b pints of water4 #a oz4 packet and a half of ,swinbourne's or ,nelson's opaque gelatine 7in summer two packets74 lb4 of lump sugar4 ,method4--,soak the gelatine in the water with the thin rind of one lemon and three oranges4 ,add the sugar2 stir over the fire until the gelatine is dissolved4 ,add the juice of the twelve oranges4 ,let the jelly boil up1 and then strain into a wetted mould4 ,when firm1 dip into hot water for a second or two1 and turn on to a glass dish4 ,note4--,this jelly is not clarified4 ,strawberry ,jelly4 ,ingredients--#a quart of strawberries4 lb4 of lump sugar4 ,juice of one lemon4 #a oz4 of ,swinbourne's or ,nelson's opaque gelatine4 pint of cold water4 pint of boiling water4 ,the whites and shells of #b large eggs4 ,method4--,soak the gelatine in the cold water4 ,mash the strawberries to a pulp4 ,add them to the gelatine with the sugar and lemon juice4 ,pour the boiling water over4 ,then put all the ingredients into a saucepan4 ,add to them the whites and shells of the eggs1 and clarify and strain 7see ,to clear ,jellies74 ,pour into a wetted mould1 and set in a cool place until firm4 ,to turn it out1 dip the tin into very hot water for a second or two1 and turn it carefully on to a glass dish4 ,orange ,cream4 ,ingredients--#a pint of double cream4 #d oranges4 #d oz4 of sugar4 #a oz4 packet of gelatine4 #b whole eggs4 ,yolks of #d eggs4 #a pint of milk4 ,method4--,soak the gelatine in a pint of milk with the thin rind of one orange4 ,strain the juice of the oranges into a cup4 ,beat the eggs1 and yolks of eggs1 with the milk4 ,strain into a jug1 and add the sugar4 ,put the jug to stand in a saucepan of boiling water1 and stir until the custard coats the spoon4 ,melt the gelatine and add it to the custard4 ,whip up the cream stiffly1 and add to it the orange juice4 ,when the custard is cool1 beat it into the cream1 and pour at once into a wetted mould4 ,if liked1 it may be put into a border mould1 and served with whipped cream in the middle4 ,blancmange4 ,ingredients--#a oz4 packet of ,swinbourne's isinglass4 #a pint of milk4 #a pint of cream4 #c or #d oz4 castor sugar4 ,flavouring essence4 ,method4--,soak the isinglass in the milk2 add the sugar and stir over the fire until both are dissolved4 ,then pour in the cream2 stir occasionally until cold4 ,add the flavouring essence and pour it into a wetted mould4 ,note4--,a blancmange may be made economically by using less cream and more milk1 or using milk only4 ,if it is not stirred until cold1 the cream and milk will separate4 ,vanilla ,cream4 ,make a thick cream as for ,charlotte ,russe1 and flavour with vanilla4 ,gteau aux ,pommes4 ,ingredients--#b lb4 apples4 #c oz4 moist sugar4 #a lemon4 oz4 packet of ,swinbourne's or ,nelson's gelatine4 pint of water4 ,a few drops of cochineal4 ,method4--,soak the gelatine in half the water4 ,wash and slice the apples4 ,put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water4 ,stew until soft1 then rub through a hair sieve4 ,melt the gelatine2 mix it thoroughly with the apples4 ,colour with cochineal1 and pour the mixture into a wetted mould4 ,note4--,this sweet looks very nice when it is made in a border mould4 ,it is then served with whipped cream or white of egg in the middle4 ,peaches1 prunes1 or any suitable fruit may be substituted for the apples4 ,compote of ,peaches4 ,ingredients--#aj oz4 of sugar4 #a pint of water4 #a dozen peaches4 pint of whipped cream4 ,method4--,boil the sugar and water for ten minutes4 ,pare the peaches and simmer for about twenty minutes4 ,remove carefully and place on a glass dish4 ,reduce the syrup and pour over them4 ,when cold1 cover with whipped cream4 ,almond ,bavarian ,cream4 ,ingredients--#a pint of double cream4 lb4 of sweet almonds4 #a or #b drops of essence of almonds4 #d oz4 of castor sugar4 of an ounce packet of gelatine4 #c eggs4 of a pint of milk4 ,method4--,soak the gelatine in the milk4 ,blanch and pound the almonds1 adding a few drops of orange-flower water to keep them from oiling4 ,beat the eggs and milk lightly together1 and strain into a jug4 ,add to them the sugar and almonds4 ,put the jug into a saucepan of boiling water1 and stir until the custard coats the spoon4 ,melt the gelatine1 and add it to the custard4 ,whip the cream to a stiff froth1 and drop in the almond essence4 ,when the custard is cool1 stir it into the cream4 ,mix them well together1 and pour into a wetted mould4 ,stone ,cream4 ,ingredients--#a pint of double cream4 #b wineglasses of sherry4 ,juice of a lemon4 lb4 of castor sugar4 #a gill of milk4 #a oz4 of ,nelson's or ,swinbourne's opaque gelatine4 ,a little almond flavouring4 ,method4--,soak the gelatine in the milk with the sugar4 ,beat the cream up stiffly4 ,melt the gelatine2 add to it the sherry1 lemon juice1 and flavouring4 ,stir it quickly into the beaten cream4 ,pour it into a wetted mould4 ,when set1 dip it into very hot water for a second1 and turn it carefully on to a glass dish4 ,lemon ,sponge4 ,ingredients-- oz4 packet of gelatine4 #a pint of cold water4 lb4 of lump sugar4 ,the thin rind and juice of two lemons4 ,the whites of #c eggs4 ,method4--,soak the gelatine in the water with the rind of the lemon for one hour4 ,add the sugar and dissolve it over the fire4 ,stir and simmer it for a few minutes4 ,strain into a basin and add the lemon juice4 ,when it begins to set1 beat in the whites of the eggs1 whipped to a very stiff froth4 ,whisk until the whole mixture is light and spongy4 ,then heap it on a glass dish4 ,a little of it may be coloured a pale pink with cochineal2 and as a decoration1 a few pistachio kernels1 blanched and chopped1 can be sprinkled over the sponge4 ,floating ,island4 ,ingredients--,a round sponge-cake4 #a pint of custard 7see ,boiled ,custard74 ,red jam4 ,the whites of two eggs4 #a tablespoonful of castor sugar4 ,some chopped pistachio kernels4 ,some hundreds and thousands4 ,method4--,cut the cake horizontally in slices4 ,spread them with jam4 ,place them on each other in the form of the cake1 and spread the top with jam4 ,put the cake on a glass dish1 and pour the custard over4 ,whip the whites of the eggs stiffly with the sugar1 and heap on the top of the cake4 ,decorate with chopped pistachios and hundreds and thousands4 ,maraschino ,cream4 ,ingredients--#c yolks of eggs4 #a white4 pint of milk4 pint of whipped double cream4 #b tablespoonfuls of castor sugar4 #a oz4 of amber gelatine1 or oz4 of the opaque1 melted in a little milk4 #a small glass of maraschino4 ,method4--,make the eggs and milk into a custard 7see ,boiled ,custard74 ,add to it the sugar and melted gelatine4 ,when it has cooled1 mix it with the cream4 ,add the maraschino and pour into a wetted mould previously decorated with a little bright fruit4 ,when set1 dip into hot water for a second or two1 and turn it on to a glass dish4 ,pistachio ,cream4 ,ingredients-- pint of whipped double cream4 oz4 of amber gelatine1 or less than oz4 of the opaque1 melted in a little milk4 #a oz4 of castor sugar4 #b oz4 of pistachio kernels blanched4 ,a few drops of vanilla4 ,method4--,pound the pistachios in a mortar1 and rub them through a sieve4 ,then mix them with the cream4 ,add a few drops of vanilla1 the sugar1 and1 last of all1 the melted gelatine4 ,pour it into a wetted mould4 ,when set1 dip it into hot water for a second or two1 and turn carefully on to a glass dish4 ,croquant of ,oranges4 ,ingredients--#i or #aj oranges4 teacupful of melted sweet jelly4 ,a few pistachio kernels1 blanched and chopped4 pint of whipped double cream4 oz4 of amber gelatine1 or less than oz4 of the opaque1 melted in a little milk4 #b oz4 of castor sugar4 ,method4--,peel and divide six oranges into sections1 and carefully remove the white skins4 ,dip each piece into the jelly1 and line a plain round charlotte ,russe tin with them4 ,place them to form a star in the bottom of the mould1 and fill up any spaces with the chopped pistachio kernels4 ,add the juice of three oranges to the whipped cream4 ,mix in the sugar1 and add1 last of all1 the melted gelatine4 ,pour the cream into the tin4 ,when set1 dip the tin in hot water to loosen the pieces of orange1 and then turn carefully on to a glass or silver dish4 ,chartreuse de ,fruit4 ,ingredients--,various fruits1 such as strawberries1 greengages1 cherries1 peaches1 c4 ,some strawberry or other cream4 teacupful of sweet jelly1 melted4 ,method4--,line a plain charlotte ,russe mould tastefully with slices of the different fruits1 dipping each piece in the melted jelly4 ,then pour in a strawberry or any other cream 7see ,strawberry ,cream74 ,when set1 dip the mould into very hot water for a second or two to loosen the fruit1 and then turn them on to a glass or silver dish4 ,strawberry ,charlotte4 ,ingredients--,some fine ripe strawberries4 ,some pistachio kernels1 blanched and chopped4 teacupful of melted sweet jelly4 ,some strawberry cream4 ,method4--,line a ,charlotte ,russe mould tastefully with the strawberries cut in half1 dipping them in the jelly1 and laying them in the tin with the cut side downwards4 ,fill the spaces with the pistachios4 ,when the strawberries are quite firm1 pour in some strawberry cream 7see ,strawberry ,cream74 ,when set1 dip into very hot water for a second or two to loosen the fruit1 and turn on to a glass or silver dish4 ,tipsy ,cake4 ,ingredients--#a large sponge cake4 #a wineglass of sherry4 #a wineglass of brandy4 #a pint custard 7see ,boiled ,custard74 ,some blanched almonds4 ,method4--,put the cake on a glass dish4 ,soak it with the sherry and brandy4 ,pour over the custard1 and stick blanched almonds well over it4 ,trifle4 ,ingredients--#a ,savoy cake4 #a pint of double cream4 #a pint of rich custard 7see ,boiled ,custard74 ,some strawberry or other jam4 #a wineglass of sherry4 #a wineglass of brandy4 lb4 of macaroons4 #a oz4 of castor sugar4 #f sponge cakes4 ,method4--,cut the cake into slices an inch thick4 ,lay them on the bottom of a glass dish4 ,spread them with jam4 ,lay the macaroons on them4 ,cover them with sponge cakes4 ,soak them with the sherry and brandy1 and cover with the custard4 ,whip the cream very stiffly with the sugar4 ,drain it on a sieve4 ,before serving1 heap the whip on the top of the trifle4 ,decorate it with chopped pistachios1 and hundreds and thousands4 ,apple ,flummery4 ,ingredients--#b lb4 of apples4 ,the rind and juice of a small lemon4 #e oz4 of sugar4 pint of water4 oz4 packet of ,nelson's or ,swinbourn's gelatine4 pint of cream4 ,cochineal4 ,method4--,cut up the apples1 and stew them with the sugar1 lemon1 and water1 until tender4 ,rub them through a hair sieve4 ,while the apples are cooking1 soak the gelatine in the cream4 ,then stir over the fire until the gelatine is quite dissolved4 ,add the cream and gelatine to the apple pulp1 and beat all well together4 ,colour with cochineal1 and pour into a wetted mould4 ,when firm1 dip for a second or two into very hot water1 and then turn on to a glass dish4 ,apple ,cream4 ,ingredients--#b lb4 of apples4 lb4 of sugar4 #a glass of port wine4 ,the rind of a lemon4 pint of water4 pint of cream or milk4 ,cochineal4 ,method4--,wash the apples1 and cut them into pieces4 ,put them into a stewpan with the lemon rind1 sugar1 wine1 and water4 ,stew gently until they are quite tender4 ,then rub them through a hair sieve1 and colour with cochineal4 ,boil the cream or milk and add it to the apple pulp4 ,beat them thoroughly together1 and serve when cold in a glass dish4 ,alpine ,snow4 ,ingredients--#a lb4 of apples4 #c oz4 of castor sugar4 pint of water4 ,the thin rind and juice of half a lemon4 ,the whites of #c eggs4 ,cochineal4 ,method4--,wash the apples and cut them in pieces4 ,put them in a stewpan with the water1 sugar1 lemon rind and juice4 ,stew gently until quite tender4 ,then rub through a hair sieve4 ,whip the whites of the eggs4 ,when the apple pulp is quite cold1 add them to it1 and beat until the mixture is a stiff froth4 ,colour prettily with cochineal1 and heap on a glass dish4 ,welsh ,custard4 ,ingredients--#b lb4 of apples4 ,the thin rind of a lemon4 ,juice of half a lemon4 #c oz4 of castor sugar4 #b teaspoonfuls of ground ginger4 #c whole eggs4 pint of water4 ,method4--,wash and cut up the apples4 ,stew them until tender with the sugar1 lemon rind and juice1 ginger1 and water4 ,rub them through a hair sieve 7there should be about one pint of pulp if the stewing has been very gentle74 ,beat the eggs1 and strain them into the apple pulp4 ,pour the custard into a jug4 ,put it to stand in a saucepan of boiling water1 and stir until it thickens1 taking care that it does not curdle4 ,stir occasionally while it is cooling1 and serve in custard glasses or on a glass dish4 ,cheap ,custard4 ,ingredients--#a tablespoonful of cornflour4 #a pint of milk4 ,the yolks of #b eggs4 #b oz4 of castor sugar4 ,vanilla or other flavouring4 ,method4--,put the milk and sugar on to boil4 ,when boiling1 stir in the cornflour1 which should be mixed very smoothly with a little cold milk4 ,boil1 stirring all the time1 for ten minutes4 ,then remove from the fire1 and1 when it has cooled a little1 beat in the yolks of the eggs4 ,stir again over the fire to cook the eggs1 but take care they do not curdle4 ,flavour to taste1 and when cold pour into custard glasses4 ,a cheaper substitute for custard may be made by omitting the eggs4 ,arrowroot ,custard4 ,ingredients--#a pint of milk4 #a tablespoonful of arrowroot4 #b oz4 of castor sugar4 ,the yolks of #b eggs4 ,vanilla or other flavouring4 ,method4--,boil the milk with the sugar4 ,when boiling1 pour in the arrowroot1 mixed very smoothly with a little cold milk4 ,stir until it boils and thickens4 ,then remove it from the fire1 beat in the yolks and stir until they thicken4 ,plain ,trifle4 ,ingredients--,a little red jam4 #e sponge cakes4 #a doz4 ratafias4 #a pint of milk4 ,the white of an egg4 #c eggs4 #a oz4 of castor sugar4 ,method4--,boil the milk with the sugar4 ,beat the eggs1 and stir the milk on to them4 ,strain into a jug4 ,place the jug in a saucepan of boiling water1 and stir until the custard coats the spoon4 ,then let it cool1 stirring occasionally4 ,cut the cakes in halves2 spread them with jam2 place them on a dish alternately with the ratafias4 ,pour the custard over them1 and set aside until quite cold4 ,decorate with the white of egg beaten stiffly4 ,boiled ,custard4 ,ingredients-- pint of new milk4 ,yolks of #e eggs4 #c dessertspoonfuls of castor sugar4 ,a little flavouring of vanilla1 lemon1 or almond4 ,method4--,boil the milk with the sugar4 ,beat the yolks lightly4 ,pour the milk 7not too hot7 on them1 stirring all the time4 ,strain the custard into a jug1 which must be placed in a saucepan of boiling water4 ,stir until it coats the spoon4 ,great care must be taken that the custard does not curdle2 it mast be stirred occasionally while cooling4 ,a cheaper custard may be made by substituting two whole eggs for the five yolks1 or one whole egg and two yolks4 ,,souffl,,es ,,and ,,omelets4 ,the best cooks will sometimes fail in making souffles1 as their manufacture requires the very greatest care and attention4 ,it is also necessary to be able to judge to a nicety the time they will take to cook1 because1 to be eaten in perfection1 they should be served directly they are ready4 ,in making a souffle1 be very careful to take exact measure of the different ingredients2 a little too much flour1 or rather too little milk1 may make a great difference in the lightness of it4 ,the flour should be the best ,vienna4 ,another point to be attended to is to whip up the whites of the eggs as stiffly as possible1 and to mix them with the other ingredients very lightly4 ,bear in mind that the object in beating the whites of eggs is to introduce air into the souffle2 and it is the expansion of the air when the souffle is cooking which makes it light4 ,if the whites are mixed heavily with the other ingredients1 the air which has been whipped into them is beaten out again2 and consequently they fail to make the souffle light4 ,when the souffle is firm in the middle1 it is sufficiently cooked1 and should be served with the greatest expedition1 as it will begin to sink rapidly4 ,an omelet souffle1 left in the oven two or three minutes over time1 will be quite spoilt1 and become tough and leathery4 ,steamed souffles are turned out of the tins they are cooked in1 and served with a sauce poured round them4 ,baked souffles are served in the tins1 which are slipped into a hot metal or silver case1 or a napkin is folded round them4 ,plain omelets are quickly made1 and quickly spoiled4 ,some practice is required to make the plain omelet to perfection1 as the art consists in folding the omelet just at the right moment1 before the eggs used in them are too much set4 ,the omelet should not be firm throughout1 like a pancake1 but should be moist and succulent in the middle4 ,a very sharp fire is essential1 and the omelet should not take more than three minutes in the making4 ,steamed ,souffle4 ,ingredients--#a oz4 of butter4 #a oz4 of flour4 pint of milk4 #d eggs4 #b dessertspoonfuls of castor sugar4 ,method4--,well grease a souffle-tin with butter4 ,fold a half sheet of kitchen paper in three4 ,brush it over with melted butter1 and fasten it round the top of the tin1 letting it come nearly three inches above it4 ,melt the butter in a small stewpan4 ,mix in the flour smoothly4 ,add the milk1 and stir and cook well4 ,mix in the sugar1 and beat in the yolks of three of the eggs1 one by one4 ,add a little flavouring essence4 ,beat the whites of four eggs to a stiff froth1 and stir them in lightly4 ,put the mixture at once into the tin4 ,cover it with buttered paper1 and steam carefully for half an hour4 ,when done1 it will be firm in the middle4 ,turn it quickly on to a hot dish1 and serve at once1 with wine sauce poured round it 7see ,sauces74 ,cheese ,fondu4 ,ingredients--#a oz4 of butter4 oz4 of flour4 pint of milk4 #c oz4 of grated ,parmesan cheese4 #c eggs4 ,a little pepper1 salt1 and ,cayenne4 ,method4--,prepare the tin as for a steamed souffle4 ,melt the butter in a small stewpan4 ,mix in the flour smoothly1 add the milk1 and stir and cook well4 ,add the seasoning1 and beat in the yolks of two of the eggs4 ,then mix in the grated cheese4 ,beat the whites of the three eggs to a stiff froth1 and stir them in lightly4 ,put the mixture at once into the tin1 and bake for twenty-five or thirty minutes4 ,when done1 it will be firm in the middle4 ,serve in the tin1 with a napkin folded round it4 ,omelet ,souffle4 ,ingredients--#b yolks and #c whites of eggs4 #a dessertspoonful of castor sugar4 ,a little flavouring essence4 ,method4--,beat the yolks in a basin with the sugar1 and add the essence4 ,whip up the whites as stiffly as possible1 and mix them lightly with the yolks4 ,pour the mixture into a well-greased omelet-pan1 and put it into a brisk oven for about three minutes1 until of a pale-brown colour4 ,turn it on to a hot dish4 ,fold it over and serve quickly4 ,a ,savoury ,omelet ,souffle4 ,may be made by omitting the flavouring essence1 and substituting pepper and salt for the sugar4 ,the omelet should then be served with a rich gravy poured round it4 ,cheese ,ramequins4 ,make a mixture as directed for ,cheese ,fondu4 ,partly fill little ramequin cases with it1 and bake in a quick oven for a few minutes4 ,batter for ,fritters 7,kromesky74 ,ingredients-- lb4 of flour4 #a tablespoonful of oiled butter or salad oil4 #a gill of tepid water4 ,the white of #a egg1 beaten to a stiff froth4 ,if for sweet fritters1 castor sugar to taste4 ,method4--,put the flour into a basin4 ,make a hole in the middle1 and put in the oil4 ,stir smoothly1 adding the water by degrees4 ,beat until quite smooth4 ,then add the beaten white1 stirring it in lightly4 ,apple ,fritters4 ,pare some nice apples4 ,cut them into slices about a quarter of an inch thick1 and stamp out the core with a round cutter4 ,lay the rings in the batter1 and cover them well with it4 ,lift them out with a skewer1 and drop them into hot fat 7see ,french ,frying74 ,when lightly browned on one side1 turn them on to the other4 ,drain them on kitchen paper4 ,dish on a folded napkin1 with castor sugar dusted over them4 ,a ,small ,savoury ,omelet4 ,ingredients--#b or #c eggs4 #a dessertspoonful of finely-chopped parsley4 #a oz4 of butter4 ,pepper and salt4 ,method4--,break the eggs into a basin4 ,add to them the parsley1 pepper1 and salt4 ,melt the butter in a small omelet-pan4 ,beat the eggs very lightly1 and pour them into the pan4 ,shake and stir the mixture vigorously until it begins to set4 ,when some of the egg is set and the other still liquid1 tilt the pan1 and draw the egg quickly to the one side of it4 ,leave it there to set for two or three seconds2 then tilt the pan again and fold the omelet1 quickly drawing it to the other side of the pan4 ,as soon as the outside is set1 turn it on a hot dish and serve immediately4 ,to make an omelet successfully1 a very quick fire is necessary2 an omelet should not take more than three minutes to cook4 ,larger omelets are made by using more eggs and butter and parsley in proportion4 ,chopped cooked ham and kidney may be added to a savoury omelet2 also mushrooms and shalots4 ,the latter should be finely chopped1 and fried in a little butter before they are used4 ,a cheese omelet is made by adding grated ,parmesan or other cheese to the mixture4 ,,invalid ,,cookery4 ,much attention should be paid to this branch of cookery4 ,the recovery of many sick people depends1 to a great extent1 on their being able to take a proper amount of nourishment4 ,this they will not be likely to do1 unless the food is well cooked1 and nicely served4 ,everything1 for an invalid1 should be dressed plainly1 and well cooked4 ,highly seasoned meat1 rich gravies1 sauces1 puddings1 c41 should be avoided4 ,the digestive organs are weakened by illness1 and should not be unduly taxed4 ,all meals should be served punctually2 carelessness in this respect has often been the cause of great exhaustion4 ,a good nurse ought to watch her patients carefully1 and never allow their strength to sink for want of nourishment at the right time4 ,it is not wise to prepare too large a quantity of anything at one time2 an invalid's appetite is generally very variable4 ,all fat should be carefully removed from beef-tea and broth before they are served4 ,this can be best done when they are cold4 ,great care should be taken to make everything look as tempting as possible4 ,the tray-cloths used1 glass1 silver1 c41 should be spotlessly clean1 and bright-looking4 ,raw-beef ,tea4 ,ingredients--,equal quantities in weight of beef and cold water4 ,method4--,scrape the beef very finely1 and remove the fat4 ,soak the beef in the water for about half an hour1 moving it occasionally with a fork4 ,when the juices of the meat are drawn into the water1 and it has become a deep-red colour1 it is ready for use and should be strained4 ,this tea is better made from rump or beef steak4 ,do not make too much at one time4 ,in hot weather two ounces or a quarter of a pound of meat will be quite sufficient4 ,be careful that the meat is perfectly sweet and good4 ,beef ,tea4 ,ingredients--#a lb4 of rump or beef steak4 #a pint of cold water4 ,method4--,cut the steak into small pieces1 and put them into a jar with the water2 tie a piece of paper over the top4 ,put the jar to stand in a saucepan of boiling water for four hours4 ,pour the tea from the beef1 and remove the fat when cold2 salt can be added to taste4 ,mutton ,broth4 ,ingredients--#a lb4 of scrag end of neck of mutton4 #b pints of water4 #a tablespoonful of rice4 ,salt to taste4 ,method4--,cut up the mutton1 and put it into a saucepan with the water4 ,simmer gently for four hours4 ,then strain away from the meat1 and set on one side to cool4 ,when quite cold carefully remove the fat1 and put the broth into a clean saucepan4 ,put it on the fire to boil1 and1 when boiling1 throw in the rice1 which should have been well washed4 ,as soon as the rice is cooked1 the broth is ready4 ,add salt and pepper to taste4 ,clear ,barley-water4 ,ingredients--#b oz4 of pearl barley4 ,a little thin lemon peel4 #a pint of boiling water4 ,sugar to taste4 ,method4--,wash the barley1 and put it into a jug with the lemon peel4 ,pour the boiling water over it1 and add the sugar4 ,let it stand until cold1 and then strain it4 ,thick ,barley-water4 ,ingredients--#b oz4 of pearl barley4 #a quart of water4 ,a little thin lemon peel4 ,sugar to taste4 ,method4--,wash the barley1 and put it into a saucepan ,with cold water4 ,boil for ten minutes4 ,then throw the water away1 and wash the barley4 ,this is to blanch it4 ,if this were not done the barley water would have a dark-coloured1 unpleasant appearance4 ,put it into a saucepan1 with the quart of water1 and boil gently for two hours4 ,sweeten to taste1 and then strain it4 ,rice ,water4 ,ingredients--#b oz4 of rice4 #c pints of water4 #a inch of cinnamon4 ,sugar to taste4 ,method4--,wash the rice well1 and throw it into three pints of boiling water1 with the cinnamon4 ,boil gently for two hours4 ,sweeten to taste1 and strain4 ,apple ,water4 ,ingredients--#b large apples4 ,a little thin lemon peel4 #a pint of boiling water4 ,sugar to taste4 ,method4--,peel and cut up the apples4 ,put them into a jug with the lemon peel and sugar4 ,pour over the boiling water1 and cover close until cold2 then strain it4 ,lemonade4 ,ingredients--#b lemons4 #d lumps of sugar4 #a pint of boiling water4 ,method4--,take the yellow part of the lemon peel1 cut very thinly1 from one of the lemons4 ,then remove the skin completely from them both4 ,cut them into slices1 and remove the pips4 ,put the sliced lemon1 thin peel1 and sugar1 into a jug2 pour over the boiling water4 ,cover1 until cold1 and then strain4 ,a ,cup of ,arrowroot4 ,ingredients-- pint of milk4 #a dessertspoonful of arrowroot4 ,castor sugar4 ,method4--,put the milk into a saucepan on the fire to boil4 ,mix the arrowroot very smoothly with a little cold milk2 when the milk boils pour in the arrowroot1 and stir until the milk has thickened4 ,add sugar to taste4 ,for water arrowroot1 substitute water for milk4 ,arrowroot ,pudding4 ,ingredients--,cup of arrowroot1 made as in foregoing recipe4 #a or #b eggs4 ,a little vanilla1 or other flavouring4 ,method4--,beat the yolks one by one into the arrowroot1 and add flavouring to taste4 ,beat the whites up stiffly1 and stir them in lightly4 ,pour the mixture into a greased pie-dish4 ,bake for a few minutes1 and serve as quickly as possible4 ,treacle ,posset4 ,ingredients-- pint of milk4 pint of treacle4 ,method4--,put the milk into a saucepan on the fire to boil4 ,when boiling1 pour in the treacle4 ,this will curdle the milk4 ,let it boil up again1 and then strain it4 ,white-wine ,whey4 ,ingredients-- pint of milk4 #a wineglass of sherry4 ,sugar to taste4 ,method4--,the same as in foregoing recipe4 ,sweeten to taste4 ,orangeade4 ,ingredients--#b oranges4 #a pint of boiling water4 #c lumps of sugar4 ,method4--,take the rind thinly from half an orange4 ,put it into a jug4 ,peel the oranges1 and slice them1 removing the pips4 ,put them into the jug4 ,pour the boiling water over1 add the sugar1 and cover closely until cold2 then strain4 ,toast and ,water4 ,ingredients--,toasted bread4 ,water4 ,method4--,toast a piece of crust of bread nicely1 being careful not to burn it4 ,plunge it into a jug of cold water1 and let it stand for thirty minutes4 ,then strain the water from it4 ,sago ,gruel4 ,ingredients-- oz4 of sago4 pint of water4 #b lumps of sugar4 ,method4--,wash the sago1 and let it soak in the water for thirty minutes4 ,then simmer for about thirty minutes4 ,add the sugar1 and it is ready4 ,prune ,drink4 ,ingredients--#b oz4 of prunes4 #a quart of water4 #a oz4 of sugar4 ,method4--,cut the prunes in two4 ,boil them with the sugar in the water for one hour4 ,strain1 and cover until cold4 ,rice ,milk4 ,ingredients--#a oz4 of rice4 #a pint of milk4 ,sugar to taste4 ,method4--,wash the rice1 and simmer in the milk1 with the sugar1 for one hour4 ,tapioca milk may be made in the same way4 ,the crushed tapioca is the best4 ,suet and ,milk4 ,ingredients--#a pint of milk4 #a oz4 of suet4 ,method4--,chop the suet finely4 ,tie it loosely in muslin1 and simmer in the milk for three-quarters of an hour2 then strain4 ,invalids' ,soup4 ,ingredients--#a pint of beef tea4 #a oz4 of crushed tapioca1 semolina1 or sago4 ,the yolks of #b eggs4 ,method4--,put the beef-tea into a saucepan on the fire4 ,when it boils1 sprinkle in the tapioca2 stir1 and boil for about fifteen minutes4 ,then add the yolks of the eggs2 stir until they thicken1 but do not let the soup boil after the yolks of the eggs are in it1 as that would curdle them4 ,gruel4 ,ingredients--#a pint of water4 #b dessertspoonfuls of fine oatmeal4 ,method4--,put the water on the fire to boil4 ,mix the oatmeal smoothly with cold water4 ,when the water in the saucepan boils1 pour in the oatmeal1 and stir well until it thickens4 ,then put it by the side of the fire1 and stir occasionally1 cooking it for quite half an hour4 ,bran ,tea4 ,ingredients--#c tablespoonfuls of good bran4 #a quart of water4 #a oz4 of gum arabic4 #a tablespoonful of honey4 ,method4--,boil the bran in the water for ten minutes4 ,dissolve the gum and honey in it1 and strain it through muslin4 ,this is a remedy for hoarseness4 ,linseed ,tea4 ,ingredients--#d tablespoonfuls of linseed4 #a quart of boiling water4 #f lumps of sugar4 #a lemon4 ,method4--,put the linseed and sugar into a jug1 with the thin rind and juice of the lemon4 ,pour boiling water over4 ,let it stand1 and then strain4 ,if the tea is preferred thick1 two tablespoonfuls of the linseed may be boiled in the water4 ,boiled ,apple-water4 ,ingredients--#c good sized apples4 #b oz4 of sugar4 #a quart of water4 ,a little thin lemon-rind4 ,method4--,wash the apples1 and slice them4 ,put them1 with the sugar and lemon rind1 into the water4 ,boil gently for one hour4 ,then strain1 and cover close until cold4 ,sole for an ,invalid4 ,grease a baking-sheet with butter4 ,lay the sole on it4 ,cover with greased kitchen paper1 and put it into a moderate oven for fifteen or twenty minutes1 according to the size of the sole4 ,if properly cooked1 the sole will be as white and delicate as if it had been boiled4 ,it may be served with or without a plain white sauce4 ,whiting1 plaice1 smelts1 c41 may be cooked in the same way4 ,chicken ,fillets for an ,invalid4 ,cut some nice little fillets from the breast of a chicken1 and cook them according to the directions in preceding recipe4 ,sweetbreads plainly boiled4 ,soak the sweetbreads in cold water for two hours4 ,then put them in boiling water for six minutes4 ,soak them again in cold water for twenty minutes4 ,put them into boiling water or broth1 and simmer them gently for thirty minutes or more1 until quite tender4 ,serve with or without a plain white sauce4 99 99 99 99 99 ,other dishes suitable for the convalescent will found under the following headings3-- ,sole la ,bchamel4 ,sole la ,matre d',htel4 ,whiting ,boiled4 ,boiled ,chicken4 ,sweetbread la ,bchamel4 ,mutton ,chop4 ,rice ,pudding4 ,cornflower ,pudding4 ,blancmange4 ,tapioca ,pudding4 ,sago ,pudding4 ,haricot ,soup4 ,tapioca ,soup4 ,tapioca ,cream4 ,oyster ,soup4 ,,supper ,,dishes ,,and ,,salads4 ,ox ,tongue4 ,put it in lukewarm water2 simmer for about three hours1 until very tender4 ,a very dry tongue may take four hours' gentle simmering4 ,if very salt or much dried1 soak for twelve hours before cooking4 ,when tender1 remove the skin and cover with glaze or fine raspings4 ,galantine of ,fowl4 ,ingredients--#a fowl4 #a lb4 of pork4 #a lb4 of veal4 ,yolks of #c hard-boiled eggs4 #b truffles4 ,method4--,bone the fowl1 mince the pork and veal finely1 and season with pepper and salt4 ,fill the fowl with the stuffing1 placing in the yolks and truffles4 ,shape the fowl nicely1 and fasten it securely in a cloth4 ,boil it according to directions for boiling meat4 ,when cooked1 remove the cloth and put in a clean one1 fastening it as before4 ,put it under pressure 7not too much7 until it is cold4 ,remove the cloth1 glaze it1 and garnish with aspic jelly4 ,galantine of ,veal4 ,breast of veal boned may be used instead of a fowl to make a galantine4 ,roll it round the stuffing and prepare it according to directions in preceding recipe4 ,galantine of ,turkey4 ,this may be prepared like ,galantine of ,fowl1 using larger proportions for the stuffing4 ,lobster ,salad4 ,ingredients--#a fine lobster4 #a lettuce4 #a endive4 #c or #d hard-boiled eggs4 ,some mayonnaise dressing4 ,if possible1 some aspic jelly4 ,method4--,remove the flesh from the body and claws of the lobster1 and cut it in pieces4 ,let the lettuce be well washed and dried4 ,cut it up1 and mix it with the lobster and some mayonnaise sauce4 ,put a border of chopped aspic on a dish4 ,heap the salad in the middle4 ,decorate the salad with pieces of endive and hard-boiled eggs cut in quarters4 ,miroton of ,lobster4 ,ingredients--,a lobster4 #a lettuce4 ,a small cupful of mayonnaise sauce4 #f hard-boiled eggs4 ,if possible1 some aspic jelly4 ,endive4 ,method4--,cut the eggs at the bottom so that they will stand upright4 ,then cut them in quarters1 lengthwise4 ,dip the ends in a little aspic jelly1 or melted gelatine1 and place them close together1 in the form of a large circle on a flat dish with the white part inside4 ,remove the flesh from the body and claws of the lobster4 ,cut up the lettuce1 and mix it with the lobster and mayonnaise4 ,heap the salad in the middle of the crown of eggs4 ,decorate it with endive1 and put a border of aspic jelly round it4 ,chicken ,salad4 ,ingredients--,a cold chicken4 ,some celery4 ,a lettuce4 ,endive4 ,beetroot4 ,a small cupful of mayonnaise sauce4 #b or #c hard-boiled eggs4 ,method4--,remove the skin of the chicken1 and cut it into dice4 ,cut up the celery into half-inch lengths1 taking half as much celery as chicken4 ,cut up the lettuce1 and mix the chicken1 celery1 and lettuce together with the mayonnaise4 ,put them into a salad-bowl1 or heap on a dish4 ,decorate with endive1 beetroot1 and hard-boiled eggs4 ,mayonnaise of ,salmon4 ,ingredients--,some cold dressed salmon4 ,a lettuce4 ,endive4 ,some hard-boiled eggs4 ,a small cupful of mayonnaise sauce4 ,some chopped aspic4 ,method4--,break the salmon into flakes1 removing the bones4 ,cut up the lettuce1 and mix the salad with the mayonnaise sauce4 ,heap it lightly on a dish4 ,decorate prettily with endive1 and put some hard-boiled eggs1 cut into quarters1 round it2 also1 if liked1 a border of aspic jelly4 ,oyster ,salad4 ,ingredients--#a tin of oysters4 #a crisp lettuce4 #a head of celery4 ,a little mayonnaise or salad-dressing4 ,method4--,wash the lettuce1 and cut it coarsely4 ,wash1 and cut the celery into one-inch lengths1 ,trim the oysters1 and mix them with the salad4 ,put the mixture into a salad-bowl1 and pour over the mayonnaise or dressing4 ,celery ,salad4 ,ingredients--#b heads of celery4 #a beetroot4 ,a plain salad-dressing4 ,method4--,wash the celery1 and cut it into half-inch lengths4 ,put them in a salad-bowl1 and pour the dressing over4 ,garnish with a border of beetroot4 ,tomato ,salad4 ,ingredients--,a few ripe tomatoes4 ,equal quantities of oil and vinegar4 #a dessertspoonful of chopped parsley4 ,pepper and salt4 ,method4--,slice the tomatoes and lay them on a glass dish4 ,sprinkle them with the parsley4 ,mix the oil and vinegar with pepper and salt1 and pour over them4 ,cauliflower ,salad4 ,ingredients--#a boiled cauliflower4 ,a little mayonnaise or salad-dressing4 ,pepper and salt4 ,method4--,divide the cauliflower into tufts1 and remove the green leaves4 ,place them on a dish1 and pour the dressing over them4 ,garnish with beetroot4 ,potato ,salad4 ,ingredients--,some boiled potatoes4 #a boiled onion4 ,some plain salad-dressing4 ,method4--,slice the potatoes and onion thinly4 ,lay them on a dish1 and pour the dressing over4 ,if preferred1 the onion may be omitted4 ,haricot ,salad4 ,ingredients--,some nicely cooked haricot beans4 #a teaspoonful of finely-chopped parsley4 ,equal quantities of oil and vinegar4 ,pepper and salt4 ,method4--,lay the beans in a dish4 ,sprinkle them with the parsley4 ,mix the oil and vinegar with the pepper and salt1 and pour over them4 ,lentil ,salad4 ,ingredients--,some boiled lentils4 ,a little chopped parsley4 ,equal quantities of oil and vinegar4 ,pepper and salt4 ,method4--,lay the lentils in a dish4 ,sprinkle them with the chopped parsley4 ,mix the oil and vinegar with the pepper and salt1 and pour over them4 ,mixed ,salad4 ,ingredients--,equal quantities of boiled potato1 carrot1 turnip1 and beetroot4 ,equal quantities of oil and vinegar4 ,pepper and salt to taste4 ,method4--,cut the vegetables into small dice4 ,place them in a salad bowl4 ,mix the oil and vinegar with the pepper and salt1 and pour over them4 ,spring ,salad4 ,ingredients--#a lettuce4 ,some mustard and cress4 ,endive4 ,hard-boiled eggs4 ,beetroot4 ,watercress4 ,some mayonnaise or salad-dressing4 ,method4--,wash the vegetables well2 put them in a draught to dry them quickly4 ,then cut them rather coarsely4 ,put them into a salad-bowl4 ,pour over the dressing1 and garnish with hard-boiled eggs and beetroot4 ,for a more elaborate salad1 put the vegetables into a glass or silver dish1 heaping them high in the centre4 ,decorate with sprigs of endive1 placing a large tuft at the top4 ,round the base place the hard-boiled eggs1 cut in quarters1 alternately with slices of beetroot4 ,finish off with a border of chopped aspic jelly4 ,,miscellaneous ,,dishes4 ,cheese ,pts4 ,ingredients--,some stale bread4 tablespoonful of hot water4 #d tablespoonfuls of grated cheese4 #a oz4 of butter4 ,a few bread-crumbs4 ,pepper and salt4 ,a little cayenne4 ,a few browned bread-crumbs4 ,the yolk of an egg4 ,method4--,cut the bread in slices of one inch in thickness4 ,stamp into rounds with a circular pastry-cutter2 scoop out the inside1 making little nests of them4 ,fry in hot fat 7see ,french ,frying72 drain them on kitchen paper4 ,put them inside the oven to keep hot4 ,put the butter and water into a saucepan on the fire to boil4 ,when boiling1 stir in sufficient crumbs to make the mixture stiff4 ,beat in the yolk1 add pepper1 salt1 and cayenne2 and stir in the cheese4 ,pile the mixture on the cases2 sprinkle a few browned crumbs over them and be careful to serve quite hot4 ,welsh ,rare-bit4 ,ingredients--,some slices of bread about half an inch in thickness4 ,some slices of cheese4 ,a little butter4 ,the yolk of an egg4 ,pepper and salt4 ,a little cayenne4 ,method4--,toast the bread and keep it quite hot4 ,cut the cheese into very thin pieces4 ,put it in a saucepan with the butter2 pepper and salt to taste4 ,stir until it has melted1 then mix in the yolk4 ,spread it on the toast1 and brown before the fire4 ,toasted ,cheese4 ,ingredients--,some slices of very hot toast4 ,some slices of cheese4 ,mustard1 pepper and salt4 ,method4--,toast the cheese nicely1 and lay it quickly on hot toast4 ,spread a little mustard thinly over it1 with pepper and salt1 and serve very hot4 ,cheese ,pudding4 ,ingredients--#c oz4 of bread-crumbs4 #a pint of milk4 lb4 of grated cheese4 #c eggs4 #a oz4 of butter4 ,pepper and salt4 ,a little cayenne4 ,method4--,put the crumbs into a basin4 ,boil the milk2 pour it over them1 and let them soak4 ,then add the yolks of the three eggs1 the grated cheese1 and seasoning4 ,beat the whites of the eggs to a stiff froth and stir them in lightly4 ,pour the mixture into a greased pie-dish1 and bake in a quick oven until well thrown up and brown4 ,macaroni and ,cheese4 ,ingredients-- lb4 of macaroni4 #b oz4 of grated cheese4 pint of milk4 #a oz4 of butter4 oz4 of flour4 ,pepper and salt4 ,a little cayenne4 ,method4--,break the macaroni into small pieces1 and boil in a quart of water for thirty minutes or more until the macaroni is tender4 ,then strain away the water4 ,melt the butter in a stewpan4 ,mix in the flour smoothly4 ,pour in the milk1 stir1 and boil well4 ,then put in the macaroni1 seasoning1 and half the cheese4 ,put the mixture into a greased pie-dish4 ,sprinkle the remainder of the cheese over it1 and bake in a quick oven until brown4 ,macaroni ,stewed in ,milk4 ,ingredients-- lb4 of macaroni4 #a pint of milk4 ,method4--,break the macaroni1 and boil it in one quart of water for thirty minutes4 ,then strain away the water1 and pour in the milk4 ,stew gently1 stirring occasionally for thirty minutes4 ,this may be eaten with jam1 sugar1 treacle1 stewed fruit1 c4 ,macaroni ,stewed in ,stock4 ,prepare according to directions in the preceding recipe1 using stock instead of milk4 ,macaroni is very good plainly boiled and served as a vegetable with roasted or stewed meat4 ,savoury ,rice4 ,ingredients--#a onion4 #b oz4 of rice4 #a pint of boilings from meat4 ,pepper and salt4 ,method4--,boil the onion until tender1 then chop it finely4 ,wash the rice1 and boil it in the meat liquor with the chopped onion until tender4 ,add pepper and salt to taste4 ,cheese ,sandwiches4 ,ingredients-- lb4 of grated cheese4 ,the yolks of #c hard-boiled eggs4 #d slices of buttered bread4 #a oz4 of butter4 ,pepper and salt4 ,a little cayenne4 ,method4--,beat the yolks well with the butter2 add the cheese and seasoning4 ,spread the mixture on the two pieces of buttered bread1 and place the others over4 ,rice ,stewed with ,cheese4 ,ingredients-- lb4 of rice4 #b pints of water4 #a pint of milk4 #b oz4 of grated cheese4 ,pepper and salt4 ,method4--,boil the rice gently in the water for half an hour1 then add the milk and cheese and boil gently for half an hour more4 ,stewed ,normandy ,pippins4 ,ingredients--#a lb4 of pippins4 #a quart of water4 #f oz4 of lump sugar4 ,method4--,soak the pippins in the water4 ,then stew them with the sugar for one hour or more until quite soft4 ,place them on a glass dish and pour the syrup over them4 ,,odds ,,and ,,ends4 ,croutons of ,bread for ,soup4 ,cut stale bread into small dice1 fry them in a little butter1 or in a large quantity of fat 7see ,french ,frying71 a golden brown colour4 ,drain on kitchen paper and serve on a folded napkin4 ,toasted ,bread for ,soup4 ,cut toasted bread into small dice1 put them on a baking-tin and place them in a quick oven for a few minutes4 ,serve on a folded napkin4 ,bread-crumbs4 ,these are best made by rubbing stale bread through a wire sieve1 or the crumb of stale bread may be dried in a slow oven and pounded for crumbs4 ,browned ,bread-crumbs4 ,these can be made from white crumbs1 which should be put on a baking-tin and baked a golden brown colour in the oven2 or the crusts of stale bread can be dried in a slow oven and pounded4 ,raspings can be used1 but they should be rubbed through a wire sieve4 ,browned ,crumbs for ,game4 ,put white crumbs into a frying-pan with a little butter1 and stir until they are lightly browned4 ,macdoine of ,vegetables4 ,cut carrots and turnips into fancy shapes with a dry cutter1 boil them separately1 cooking the turnips five minutes and the carrots fifteen4 ,mix them with nicely boiled green peas and ,french beans4 ,in the winter ,moir's ,macdoine of ,cooked ,vegetables1 sold in tins1 will be found very convenient4 ,pickle for ,meat4 ,ingredients--#a lb4 of salt4 #f oz4 of brown sugar4 #a oz4 of saltpetre4 #a gallon of water4 ,method4--,put the salt1 sugar1 and saltpetre into a large saucepan with the water4 ,put it on the fire1 bring it to the boil1 and let it boil for five minutes4 ,it must be kept well skimmed4 ,strain it into a large tub or basin4 ,when the pickle is quite cold1 meat can be put into it4 ,fried ,parsley4 ,choose nice green parsley1 wash and dry it1 and pick it from the stalk2 put it into a wire spoon or basket1 and fry in hot fat 7see ,french ,frying74 ,it must be removed directly it is crisp or it will discolour2 drain it on kitchen paper1 and sprinkle it with salt4 ,parsley that has been frozen will turn black in frying4 ,rendering down ,fat4 ,ingredients--#d lb4 of any fat1 cooked or uncooked4 ,method4--,cut the fat into small pieces4 ,put it into a large saucepan and cover with water4 ,boil for one hour with the lid on the saucepan1 that the steam may whiten the fat4 ,then remove the lid1 and boil steadily until the water has evaporated1 and the fat melted out of the pieces4 ,stir occasionally to prevent the fat sticking to the bottom of the saucepan and burning4 ,when the fat is ready1 let it cool a little1 and then strain it4 ,the pieces should be well pressed to squeeze out all the fat4 ,this fat may be used for frying1 or plain cakes and pastry4 ,the quantity given is sufficient for ,french ,frying4 ,to clarify ,dripping4 ,melt the dripping and pour it into cold water4 ,when cold1 scrape off the sediment which will be found at the bottom4 ,to clarify ,butter4 ,boil the butter1 and remove the curd as it rises4 ,to blanch ,almonds and ,pistachio ,kernels4 ,put them into cold water1 and bring it to boiling point4 ,then remove their skins4 ,almonds should afterwards be thrown into cold water to preserve their colour4 ,,how ,,to ,,use ,,up ,,fragments4 ,scraps of ,bread4 ,these may be used for puddings1 or dried and powdered for crumbs2 they can also be used to thicken soup4 ,cold ,potatoes4 ,these may be mashed and baked in a pie-dish1 or made into balls and fried or baked2 they may also be sliced and made into ,french salad1 or used to thicken soup4 ,scraps of ,meat4 ,if there are not sufficient to re-cook for a made dish of any kind1 put them into the stock-pot4 ,fat1 cooked or uncooked4 ,this can be cut in pieces and rendered down 7see ,rendering down ,fat74 ,it can be used for frying1 plain pastry1 and cakes4 ,fat ,skimmings from the ,stock-pot4 ,this is excellent to fry cutlets1 c41 in1 and can be used instead of butter4 ,dripping4 ,clarify it and use it for frying1 plain cakes1 and pastry4 ,scraps of ,cheese4 ,grate them1 and use for ,welsh rare-bit1 macaroni cheese1 cheese sandwiches1 pts1 c4 ,cold ,vegetables4 ,if any quantity1 re-warm them1 or make into ,french salads4 ,any scraps can be put into the stock-pot4 ,water in which ,vegetables have been boiled4 ,use this1 if possible1 for vegetable soups1 as it contains to a great extent the valuable salts of the vegetables4 ,boilings from ,meats4 ,these1 if not too salt1 can be used to make pea1 lentil1 and other vegetable soups4 ,,forcemeats4 ,veal ,stuffing4 ,ingredients--#c tablespoonfuls of bread-crumbs4 #a tablespoonful of finely-chopped suet4 #a dessertspoonful of finely-chopped parsley4 #a teaspoonful of dried and powdered thyme and marjoram4 #a egg4 ,pepper and salt4 ,method4--,mix all the ingredients with the egg well beaten4 ,a little grated lemon rind and juice improves the flavour4 ,sage-and-,onion ,stuffing4 ,ingredients--#d onions4 lb4 of bread-crumbs4 #g sage leaves4 #a oz4 of butter4 ,pepper and salt4 ,method4--,blanch the onions by putting them into cold water1 and bringing it to the boil2 boil for five minutes1 and then throw the water away4 ,rinse the onions and put them into another saucepan of water1 and boil for about one hour until they are quite tender2 five minutes before taking them up put in the sage leaves4 ,drain the onions and sage leaves1 and chop them finely2 then mix them with the bread-crumbs1 pepper and salt4 ,quenelle ,forcemeat4 ,see ,quenelles of ,veal4 ,forcemeat ,balls4 ,these are made with veal stuffing4 ,shape it into balls and bake them in the oven4 ,if they are served with hare1 the liver is chopped and mixed with the forcemeat4 ,imitation ,foie ,gras4 ,ingredients-- lb4 of calf's liver4 lb4 of bacon4 ,a piece of carrot1 turnip1 and onion4 ,a sprig of parsley1 thyme1 and marjoram4 ,a bay leaf4 ,pepper and salt4 ,method4--,slice the liver1 bacon1 and vegetables4 ,put them into a frying-pan and cook 7turning frequently7 until the liver is quite tender4 ,care must be taken that the liver does not fry brown4 ,put the whole contents of the frying-pan into a mortar and pound well4 ,then rub the mixture through a hair sieve4 ,,preserves4 ,strawberry ,jam4 ,ingredients--#h lb4 of strawberries4 #d lb4 of loaf sugar4 ,method4--,take the stalks from the strawberries and put them in a preserving pan4 ,stir and boil for thirty minutes on a moderate fire4 ,then add the sugar broken into small lumps2 stir and boil for about thirty minutes longer1 or until the jam stiffens4 ,remove all the scum as it rises4 ,put the jam into pots and cover close4 ,raspberry ,jam4 ,ingredients--#f lb4 of raspberries4 #c lb4 of loaf sugar4 ,method4--,remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes1 stirring all the time4 ,add the sugar broken into lumps1 and boil for about thirty minutes longer1 or until the jam will set4 ,remove all the scum carefully4 ,put the jam into pots and cover close4 ,rhubarb ,jam4 ,ingredients--#e lb4 of rhubarb4 #e lb4 of lump sugar4 ,method4--,peel and cut the rhubarb as for a tart1 put it in the pan with the sugar1 and boil gently at first1 then more quickly1 skimming frequently4 ,when it will set it is ready4 ,red ,gooseberry ,jam4 ,ingredients--#f lb4 of gooseberries4 #c lb4 of lump sugar4 ,water4 ,method4--,take the heads and stalks from the gooseberries and put them in a pan1 allowing a quarter of a pint of water to every pound of gooseberries4 ,put the gooseberries into a preserving-pan4 ,stir and boil for fifteen minutes4 ,then add the sugar4 ,continue stirring until the jam is set1 skimming frequently4 ,put it into pots and cover close4 ,damson ,jam4 ,ingredients--#e lb4 of damsons4 #c lb4 of lump sugar4 ,method4--,boil for thirty minutes4 ,then put in the sugar broken into small pieces1 and boil and skim for about twenty minutes longer1 or until the jam will set4 ,put into pots and cover close4 ,black-currant ,jam4 ,ingredients--#e lb4 of black currants4 #c lb4 of lump sugar4 ,method4--,boil the fruit and sugar together until the jam will set1 skimming all the time4 ,put into pots and cover close4 ,,menus4 ,i4 ,haricot soup4 ,boiled salmon1 ,hollandaise sauce4 ,entre4 ,chicken croquettes4 ,saddle of lamb1 mint sauce1 spinach1 potatoes4 ,cabinet pudding1 orange jelly4 ,cheese1 c4 ,dessert4 ,,ii4 ,mock-hare soup4 ,boiled cod1 egg sauce4 ,entre4 ,curried rabbit4 ,roast leg of mutton1 currant jelly1 cauliflower1 potatoes4 ,marmalade pudding1 general satisfaction4 ,cheese4 ,dessert4 ,,iii4 ,celery soup4 ,boiled mackerel1 melted butter4 ,entre4 ,curried chicken4 ,boiled leg of mutton1 caper sauce1 mashed turnips1 potatoes4 ,ginger pudding1 apple turnovers4 ,cheese1 c4 ,dessert4 ,,iv4 ,tapioca soup4 ,sole au gratin4 ,entre4 ,mushrooms and kidneys4 ,roast fowl1 bacon1 bread sauce1 ,brussels sprouts1 potatoes4 ,pancakes1 snow pudding1 cheese cakes4 ,cheese1 c4 ,dessert4 ,v4 ,macaroni soup4 ,fried cutlets of cod1 anchovy sauce4 ,entre4 ,minced meat with poached eggs4 ,braised breast of veal1 cauliflower1 potatoes4 ,marlborough pudding1 jam roly-poly4 ,cheese1 c4 ,dessert4 ,,vi4 ,lentil soup4 ,boiled cod1 egg sauce4 ,entre4 ,tomatoes stuffed with sausage-meat4 ,ribs of beef1 horse-radish sauce1 potatoes1 spinach4 ,apple fritters1 lemon pudding4 ,cheese1 c4 ,dessert4 ,,vii4 ,haricot soup4 ,plaice filleted and fried1 anchovy sauce4 ,entre4 ,croustards of minced meat4 ,roast leg of mutton1 red-currant jelly1 potatoes1 ,brussels sprouts4 ,boiled fowl1 egg sauce4 ,baked custard1 sultana pudding1 ,normandy pippins4 ,cheese4 ,dessert4 ,,viii4 ,celery soup4 ,boiled halibut1 shrimp sauce4 ,entre4 ,rissoles4 ,sirloin of beef1 horse-radish sauce1 greens1 potatoes4 ,tapioca pudding1 jam tarts1 raspberry pudding4 ,cheese4 ,dessert4 ,,ix4 ,palestine soup4 ,fried whiting1 thick white sauce4 ,entre4 ,curried eggs4 ,shoulder of mutton1 onion sauce1 cauliflower1 potatoes4 ,boiled beef1 young carrots4 ,blancmange1 gooseberry fool1 apple pudding4 ,cheese4 ,dessert4 ,x4 ,mock-turtle soup4 ,boiled cod1 lobster sauce4 ,entres4 ,mutton cutlets la macdoine4 ,tomato farni4 ,roast fillet of veal1 boiled fowl1 ,bchamel sauce1 asparagus1 potatoes4 ,ducklings1 green peas4 ,cheese cakes1 chartreuse de fruit1 lemon jelly4 ,cheese4 ,dessert4 ,,xi4 ,clear soup4 ,cod's head and shoulders1 oyster sauce4 ,fried smelts4 ,entres4 ,beef olives4 ,quenelles of veal4 ,saddle of mutton1 red currant jelly1 spinach1 potatoes4 ,boiled turkey1 celery sauce4 ,grouse4 ,plum pudding1 mince pies1 tipsy cake1 stone cream1 cheese ramequins4 ,cheese4 ,dessert4 ,,xii4 ,bonne femme soup4 ,boiled brill1 anchovy sauce4 ,entres4 ,podovies4 ,veal cutlets la ,talleyrand4 ,boiled leg of mutton1 caper sauce1 young carrots4 ,roast fowl and bacon1 ,brussels sprouts1 potatoes4 ,goslings1 green peas4 ,charlotte ,russe1 ,viennoise pudding1 apple fritters4 ,cheese4 ,dessert4 ,,xiii4 ,calves'-tail soup4 ,palestine soup4 ,sole la ,rouennaise4 ,fried whiting4 ,entres4 ,mutton cutlets1 tomato sauce4 ,rabbit la ,tartare4 ,sirloin of beef1 horse-radish sauce1 spinach1 potatoes4 ,boiled turkey1 white sauce1 ,brussels sprouts4 ,pheasants4 ,marmalade pudding1 general satisfaction1 almond cakes1 vanilla cream1 cheese straws4 ,cheese4 ,dessert4 ,,xiv4 ,mulligatawny4 ,cod1 oyster sauce4 ,red mullets in cases4 ,entres4 ,chicken tartlets4 ,fillets de boeuf1 la ,barnaise4 ,mutton cutlets la macdoine4 ,saddle of mutton1 red-currant jelly1 potatoes1 ,brussels sprouts4 ,boiled turkey1 celery sauce4 ,boiled tongue4 ,pheasants4 ,apple amber pudding1 plum pudding1 stone cream1 orange fritters1 cheese ramequins4 ,cheese4 ,dessert4 ,,xv4 ,mock turtle4 ,clear soup4 ,turbot1 ,hollandaise sauce4 ,lobster cutlets4 ,entres4 ,braised sweetbreads4 ,pigeons l',italienne4 ,fillets of chicken4 ,saddle of lamb1 mint sauce1 asparagus1 potatoes4 ,boiled fowls1 bacon4 ,bchamel sauce1 potato croquettes4 ,ducklings1 green peas4 ,strawberry cream1 ,genoise pastry1 cold cabinet pudding1 claret jelly1 cheese straws4 ,cheese4 ,dessert4 ,,xvi4 ,potage l',amricaine4 ,boiled turbot1 lobster sauce4 ,entres4 ,oyster patties4 ,fillets de boeuf la ,barnaise4 ,roast leg of mutton1 red-currant jelly1 ,brussels sprouts potatoes4 ,boiled fowl1 bacon1 celery sauce4 ,jugged hare4 ,gteau de cerise1 croquant of oranges1 boiled custards4 ,cheese4 ,dessert4 ,,xvii4 ,mock-turtle soup4 ,potato pure4 ,salmon1 ,hollandaise sauce1 cucumber4 ,sole la ,bchamel4 ,entres4 ,chicken la ,marengo4 ,braised sweetbreads4 ,saddle of lamb1 mint sauce1 peas1 potatoes4 ,boiled fowl1 egg sauce1 boiled ham1 potato croquettes1 asparagus4 ,goslings1 peas4 ,strawberry charlotte1 good trifle1 orange jelly1 jam puffs1 cheese d',artois4 ,cheese4 ,dessert4 ,,xviii4 ,julienne4 ,oyster soup4 ,turbot1 lobster sauce4 ,sole la ,genoise4 ,entres4 ,sweetbreads la ,bchamel4 ,mutton cutlets la ,rachel4 ,sirloin of beef1 horse-radish sauce1 asparagus1 potatoes4 ,boiled leg of mutton1 caper sauce1 mashed turnips4 ,ducklings1 peas4 ,charlotte ,russe1 pine-apple jelly1 ,normandy pippins1 custards in glasses4 ,cheese4 ,dessert4 ,,xix4 ,ox-tail soup4 ,tapioca cream4 ,boiled salmon1 ,tartare sauce4 ,sole la matre d'htel4 ,entres4 ,chicken la ,marengo4 ,mutton cutlets la ,milanaise4 ,podovies4 ,roast fillet of veal1 ,french beans1 potatoes4 ,haunch of mutton1 red currant jelly4 ,goslings1 green peas4 ,pistachio cream1 orange jelly1 snow puddings1 cheese d',artois4 ,cheese4 ,dessert4 ,,suppers4 ,cold ,supper4 #ab ,people4 ,one sirloin of beef4 ,one roast turkey4 ,one boiled ham4 ,one lobster salad4 ,one apple tart4 ,twelve cheese cakes4 ,one blancmange4 ,one jelly4 ,fruit4 ,cheese4 ,cold ,supper4 #ab ,people4 ,one rabbit pie4 ,one galantine of veal4 ,one ox tongue4 ,one lobster salad4 ,one charlotte ,russe4 ,one croquant of oranges4 ,one small trifle4 ,two jellies4 ,one dish of pastry4 ,cheese1 c4 ,fruit4 ,cold ,supper4 #bj ,people4 ,ribs of beef rolled4 ,salmon coated with mayonnaise sauce4 ,cucumber4 ,one pigeon pie4 ,one veal-and-ham pie4 ,one ox tongue4 ,a stone cream4 ,one tipsy cake4 ,a dish of ,genoise pastry4 ,a pine-apple jelly4 ,a compote of peaches4 ,strawberries and cream4 ,a lemon jelly4 ,cheese and fruit4 ,cold ,supper4 #bj ,people4 ,roast turkey4 ,boiled tongue4 ,one pigeon pie4 ,one mayonnaise of lobster garnished with aspic4 ,one veal-and-ham pie4 ,one large pine-apple jelly4 ,one large blancmange4 ,jam puffs4 ,cheese cakes4 ,boiled custards4 ,normandy pippins4 ,gteau de cerise4 ,cakes4 ,biscuits4 ,fruit4 ,high ,tea for #ab ,people1 for ,lawn ,tennis ,parties1 c4 ,one lobster mayonnaise4 ,two chickens1 coated with thick white sauce4 ,one veal-and-ham pie4 ,one tongue4 ,one apple amber pudding4 ,twelve boiled custards4 ,twelve custard-glasses filled with chopped jelly4 ,one blancmange4 ,strawberries and cream4 ,thin bread and butter4 ,biscuits1 cake1 fruit4 ,tea1 coffee4 ,supper for #ej ,people4 ,guests not seated4 ,ham1 tongue1 and beef sandwiches4 ,four quarts of blancmange1 differently flavoured and decorated4 ,four quarts of jelly1 differently flavoured and moulded4 ,two charlottes ,russe4 ,one large trifle4 ,two tipsy cakes4 ,three dishes of ,genoise pastry in various forms4 ,two lemon sponges4 ,fruit4 ,supper for #ej ,people4 ,guests not seated4 ,less expensive4 ,ham and beef sandwiches4 ,four quarts of blancmange1 differently flavoured and decorated4 ,two quarts of apple gteau4 ,four jellies of different kinds4 ,one large lemon-sponge4 ,two dishes of light pastry4 ,boiled custards4 ,normandy pippins4 ,two jaunemanges4 ,two tipsy cakes4 ,fruit4 ,,index4 ,almond cakes1 #adf ,almonds and pistachio kernels1 to blanch1 #bij ,alpine snow1 #bei ,apple cream1 #beh -- dumplings1 #adi -- flummery1 #beh -- fritters1 #bff -- tart1 #adc -- turnovers1 #adi -- water1 #bga -- -- boiled1 #bge ,arrowroot1 a cup of1 #bga -- custard1 #bfj ,artichokes1 ,jerusalem1 #aid ,asparagus1 #aid ,bacon1 #ca -- and eggs1 #gj -- fried1 #gj -- toasted1 #gj ,baking1 rules for1 #bf ,barley water1 clear1 #bgj -- -- thick1 #bgj ,batter for fritters 7,kromesky71 #bff ,beans1 broad1 #aig -- ,french1 #aic -- haricot1 #aie ,beef1 aitch-bone1 round1 thick and thin flank of1 #bh -- brisket of1 #bh -- -- stewed1 #da -- fillets of1 la ,barnaise1 #ie -- olives1 #ajb -- ribs of1 #bh -- scalloped1 #ij -- sirloin of1 #bh -- steak pie1 #ach -- tea1 #bfi -- -- raw1 #bfh -- and mushrooms1 #hi ,beginners1 hints to1 #ae-ah ,beverages1 #fi ,biscuits1 ginger1 #bdj -- oatmeal1 #bci ,blancmange1 #bea ,bloaters1 #hj ,boiling1 rules for1 #bb ,boilings from meats1 #bib ,bran tea1 #bgd ,brawn1 #gf ,bread1 #bbf -- croutons of1 for soup1 #bhh -- crumbs1 #bhh -- -- browned1 #bhh -- crust1 flaky1 #acg -- scraps of1 #bia -- toasted1 for soup1 #bhh -- unfermented1 #bbh -- ,vienna1 #bbh ,breakfast dishes1 #fi ,breast of veal1 braised1 #di ,brill1 boiled1 #aab ,broiling1 rules for1 #bg ,broth1 ,dr4 ,kitchener's1 #bbd -- mutton1 #bfi ,browned crumbs for game1 #bhh ,brussels sprouts1 #aib ,bullock's heart1 #ea -- -- gravy for1 #ea ,buns1 #bcg -- rice1 #bdb ,butter1 to clarify1 #bij ,cabbage1 #aif ,caf au lait1 #hb ,cake1 cornflour1 #bcb -- currant1 #bcc -- dough1 #bcg -- luncheon1 #bcd -- ,madeira1 #bcf -- plum1 plain1 #bcb -- pound1 #bbi -- rice1 #bcb -- seed1 #bcf -- -- plain1 #bca -- sponge1 #bce -- sultana1 #bca -- tipsy1 #beg ,cakes1 gingerbread1 #bda -- lemon-rock1 #bdj -- ,queen1 #bcj -- rock1 #bcj -- -- plain1 #bcj -- ,shrewsbury1 #bch -- soda1 #bda ,calf's-foot stock1 #bdg ,candied peel drops1 #bch ,carrots1 #aid ,cauliflower au gratin1 #aii -- to boil1 #aib ,celery1 #aif ,charlotte ,russe1 #bde ,chartreuse de fruit1 #bef ,chaud-froid chicken1 #aji ,cheese cakes1 #adf -- d',artois1 #adg -- fondu1 #bfe -- pts1 #bhc -- pudding1 #bhd -- ramequins1 #bff -- rice stewed with1 #bhf -- sandwiches1 #bhf -- scraps of1 #bib -- straws1 #adh -- toasted1 #bhd -- and macaroni1 #bhe ,chicken la ,cardinal1 #ajf -- la ,marengo1 #ajf -- la ,tartare1 #if -- croquettes1 #id -- curried1 #ajh -- fillets of1 #aje -- -- for an invalid1 #bgf ,children1 food of1 #aa ,chocolate1 #hc ,chop1 broiled1 #dg ,cocoa1 #hb ,cod1 boiled1 #aac -- cutlets of1 #aba -- -- la ,genoise1 #aba -- -- l',italienne1 #aba -- fricassee1 #abb -- salt1 #aac -- sounds1 boiled1 #abb -- -- marinaded1 #abc -- stuffed and baked1 #abc -- with tomatoes1 #abb ,coffee1 #ha1 #hb ,cold beef olives1 #ia -- meat cookery1 #hd -- -- and macaroni1 #hi -- -- curry of1 #he -- -- mayonnaise of1 #hi -- -- pie1 #hh -- -- with pure of tomatoes1 #hg -- potatoes1 #bia -- vegetables1 #bib ,compote of peaches1 #beb ,cooking utensils and stoves1 how to clean1 #ai-ba ,cornish pasties1 #adb ,cream1 almond ,bavarian1 #beb -- ,bohemian1 #bdf -- custard1 #bdf -- ,maraschino1 #bed -- orange1 #bej -- pistachio1 #bee -- stone1 #bec -- strawberry1 #bdd -- vanilla1 #bea ,creams and jellies1 #bdc1 #bdd -- to make1 #bdd ,crme frite1 #aef ,croquant of oranges1 #bee ,croustards la ,reine1 #ig -- with mincemeat1 #gd ,crust1 economical short1 #acf -- flaky1 #acg -- good short1 #acf -- plainer short1 #acf ,curried fish1 #aac ,curried rabbit1 #ajg ,curry1 rice for a1 #bjb ,custard1 arrowroot1 #bfj -- boiled1 #bfa -- cheap1 #bfj -- cream1 #bdf -- savoury1 #bjg -- ,welsh1 #bei ,cutlets1 mutton1 la ,macdoine1 #ib -- -- la ,milanaise1 #ajh -- -- la ,rachel1 #ic -- veal1 #ajd -- -- l',italienne1 #aje -- -- la ,talleyrand1 #ie -- -- with tomato sauce1 #ajb ,domestic economy1 advantage of a knowledge of1 to women1 #a-e ,dripping1 #bia -- to clarify1 #bij ,duck1 roast1 #cc -- wild1 #cg ,ducklings1 #cd ,eels1 stewed1 #acb ,egg croustards1 #gh ,eggs and anchovy1 #gi -- boiled1 #gj -- buttered1 #gh -- in cases1 #gi -- poached1 #ga -- scalloped1 #gg -- sur le plat1 #gg ,entres1 #ib ,epigrammes1 #ic ,fat1 cooked or uncooked1 #bia -- rendering down1 #bhi -- skimmings from the stock-pot1 #bia ,fish1 baked1 #aab -- cookery1 #aaa -- croquettes1 #abd -- curried1 #aac -- fried1 #aab -- pudding1 #abe -- to boil1 #aaa ,floating island1 #bed ,foie gras1 imitation1 #bid ,food and diet1 #i ,foods1 table of1 #h ,forcemeat balls1 #bid ,forcemeats1 #bic ,fowl1 boiled1 #ch -- galantine of1 #bgg -- mayonnaise of1 #ajd -- roast1 #ch ,fragments1 how to use up1 #bia ,fried parsley1 #bhi ,fritters1 #hg -- batter for 7,kromesky71 #bff ,frying1 dry1 #bf -- ,french1 or wet1 #bd1 #be -- rules for1 #bd ,galettes1 #bdb ,game1 rissoles of1 #aji ,gteau aux pommes1 #bea -- de cerise1 #aeg ,genoise iced cakes1 #ade -- pastry1 #add -- preserve cakes1 #ade -- sandwiches1 #add ,gingerbread1 #bce ,goose1 mock1 #de1 #df -- roast1 #cb ,gooseberry fool1 #ahj -- turnovers1 #adh ,green peas1 #aib ,grilling1 rules for1 #bg ,grouse1 #ch ,gruel1 #bgd ,gurnets1 baked1 #aca ,haddock1 #aac -- broiled1 dried1 #hj -- stuffed1 #abj ,hake1 #aaf ,halibut1 #abe ,ham1 how to cook a1 #cj ,hare1 jugged1 #ce -- mock1 #db -- roast1 #cd ,haricot mutton1 #db ,hash1 #hd ,herrings1 baked1 #aad -- -- in vinegar1 #aae -- red1 #hj ,housekeepers1 hints to young1 #f ,imitation foie-gras1 #bid ,invalid cookery1 #bfh -- soup1 #bgd ,invalids1 dishes suitable for1 #bgf ,irish stew1 #ej ,jam1 black currant1 #bif -- damson1 #bif -- raspberry1 #bie -- red gooseberry1 #bif -- rhubarb1 #bie -- strawberry1 #bie ,jaunemange1 #aeg ,jelly1 aspic1 #bdh -- claret1 #bdi -- orange1 #bdi -- pineapple1 #bdh -- strawberry1 #bej -- wine1 #bdg ,jellies1 #bac1 #bdd -- to clear1 #bdc ,joints1 #bh1 #ca ,kedgeree1 #aad ,kidneys1 la ,tartare1 #gc -- and mushrooms1 #ajg -- fried1 #ga -- stewed1 #gb -- stuffed1 #gb -- toasted1 #ga ,lamb1 fore quarter of1 #bi -- leg of1 #bi -- loin1 saddle1 and shoulder of1 #bi ,lemonade1 #bga ,lemon sponge1 #bec ,ling1 #aaf ,linseed tea1 #bge ,liver and bacon1 #dd ,lobster cutlets1 #abh -- -- in aspic1 #abi -- miroton of1 #bgh ,macaroni and cheese1 #bhe -- stewed in milk1 #bhe -- -- -- stock1 #bhf ,macdoine of vegetables1 #bhi ,mackerel la ,normande1 #aai ,mayonnaise of fowl1 #ajd -- -- salmon1 #bgi ,meat1 pickle for1 #bhi -- scraps of1 #bia ,menus1 #big-cjg ,milk rolls1 #bbi ,mince la ,reine1 #gd -- 7with eggs71 #he -- pies1 #aci ,minced meat1 #hd ,mincemeat1 #aci ,miscellaneous dishes1 #bhc ,mock goose1 or pig's fry1 #de1 #df -- hare1 #db ,mullets1 red1 la ,genoise1 #abf -- -- l',italienne1 #abe -- -- in cases1 #abf ,mushroom pie1 #adj ,mushrooms1 #aig -- boiled1 #gi -- stewed1 #aih ,mutton cutlets la ,macdoine1 #ib -- -- la ,rachel1 #ic -- leg of1 #bh -- neck of1 #bi -- saddle of1 #bi -- shoulder of1 #bi -- -- boned1 stuffed1 and rolled1 #dh ,norfolk dumpling1 #afg ,oatmeal porridge1 #fi ,odds and ends1 #bhh ,omelet1 savoury1 a small1 #bfg -- souffle1 #bfe -- -- savoury1 #bff ,omelets1 #bfc1 #bfd ,onions1 ,spanish1 #aie ,orangeade1 #bgb ,ox-cheek1 stewed1 #da ,ox-tongue1 #bgg ,oyster patties1 #aah ,oysters1 scalloped1 #aah -- -- la ,franaise1 #aai ,pancakes1 #agi ,parsley1 fried1 #bhi ,parsnips1 #aie ,partridges1 #cg -- braised1 #ci ,pastry1 #acc ,patties1 #hf -- oyster1 #aah -- salsify1 #bjj ,patty cases1 #ace ,peaches1 compote of1 #beb ,petit choux1 #adi ,pheasant1 roast1 #cg ,pickle for meat1 #bhi ,pie1 mushroom1 #adj -- pigeon1 #ada -- rabbit1 #aci -- sea1 #ej -- shepherd's1 #hf -- veal and ham1 #ada ,pigeons stewed l',italienne1 #if ,pippins1 stewed ,normandy1 #bhg ,plaice1 #aac1 #abd -- fried fillets of1 #abd ,podovies1 #aaj ,porridge1 hominy1 #ahh -- oatmeal1 #fi -- whole-meal1 #fi ,potato balls1 #bjb -- croquettes1 #bjj ,potatoes1 baked1 #aib -- cold1 #bia -- flaked1 #bjb -- fried1 #aih -- mashed1 #bja -- to boil1 #aij -- to steam1 #aia -- new1 to cook1 #aia ,pork1 chine of1 #cj -- hand of1 #cj -- leg of1 #cj -- spare rib of1 #cj -- pickled1 #ca ,poultry and game1 #cb-ci ,preserves1 #bie ,prune drink1 #bgc ,pudding1 ,albert1 #agg -- apple1 #afa -- -- amber1 #afj -- -- charlotte1 #aeh -- apricot1 #ahj -- arrowroot1 #bgb -- auntie's1 #afe -- baked lemon1 #agh -- -- plum1 #aha -- beef steak1 #aeb -- bread and butter1 #aga -- -- cheese1 #afg -- -- fruit1 #agc -- brown bread1 #ahg -- cabinet1 #afe -- -- plain cold1 #ahe -- canary1 #afd -- cheese1 #bhd -- ,christmas1 #afd -- cornflour1 #ahf -- curate's1 #afd -- currant1 #ahe -- custard1 #agj -- diplomatic1 #ahg -- economical bread1 #ahd -- -- fig1 #ahd -- -- ginger1 #ahd -- -- lemon1 #ahe -- ,eastern1 #agf -- ,ellen's1 #agc -- fig1 #agb -- fun1 #afi -- ginger1 #aga -- general satisfaction1 #afb -- gingerbread1 #ahc -- good tapioca1 #agd -- ground barley1 #agf -- -- rice1 #agd -- hominy1 #ahi -- jam roly-poly1 #agj -- lemon1 #afb -- light sultana1 #afi -- macaroni1 #agf -- ,marlborough1 #afc -- marmalade1 #afb -- orange1 #aee -- pearl barley1 #agh -- pease1 #ahh -- plum1 #ahb -- poor knight's1 #ahj -- ,queen ,victoria1 #aed -- railway1 #agi -- raspberry1 #afa -- ratafia1 #age -- rice1 #afh -- sago1 #afg -- scrap1 #aff -- semolina1 #afh -- snow1 #aei -- spring1 #ahc -- stale bread1 #aha -- steamed rice1 #age -- -- semolina1 #agg -- suet1 #aec -- sultana1 #aec -- sweet custard1 #agj -- ,swiss1 #ahf -- -- apple1 #afh -- tapioca1 #afh -- treacle1 #ahb -- -- roly-poly1 #agj -- ,viennoise1 #aeh -- welcome guest1 #aef -- ,west of ,england1 #agh -- ,windsor1 #ahb -- ,yorkshire 7or batter71 #afc ,puddings1 little batter1 #agb ,puff paste1 #acd -- -- rough1 #acg ,puffs1 ,german1 #afj ,quartern loaf1 a1 #bbg ,quenelle forcemeat1 #bid ,quenelles of veal1 #ib ,rabbit1 boiled1 #cf -- curried1 #ajg -- pie1 #aci -- ragout of1 #cf -- roast1 #ce -- stewed1 #cf ,rabbits la ,tartare1 #if ,rhubarb fool1 #aff ,rice balls1 #agb -- bars1 #aed -- cakes1 #aee -- compote of1 #aec -- for a curry1 #bjb -- milk1 #bgc -- mould of1 #afg -- savoury1 #bhf -- stewed with cheese1 #bhf -- water1 #bgj ,rissoles1 #hg -- of game1 #aji ,roast1 savoury1 #dh ,roasting1 rules for1 #bc ,sago gruel1 #bgc ,salad1 cauliflower1 #bha -- celery1 #bhj -- chicken1 #bgi -- haricot1 #bha -- lentil1 #bha -- lobster1 #bgh -- mixed1 #bhb -- oyster1 #bhj -- potato1 #bha -- spring1 #bhb -- tomato1 #bhj ,sauces1 #ec -- apple1 ,no4 #a1 #fe -- -- ,no4 #b1 #ff -- ,barnaise1 #fh -- ,bchamel1 #eg -- bread1 #fb -- brown1 #ef -- celery1 #fj -- economical family1 #fb -- egg1 #ef -- ,french1 #fj -- ,genoise1 #eg -- ,german1 #fd -- glaze1 #fg -- -- cheap1 for meat1 #fg -- gravy for made dishes1 #fg -- ,hollandaise1 #eh -- horse-radish1 #ff -- jam1 #fe -- lobster1 #eh1 #ei -- matre d'htel1 #ed -- mayonnaise1 #ee -- melted butter1 ,english1 #ed -- mint1 #ff -- onion1 #fa -- oyster1 #ei -- piquante1 #fc -- plain white1 #ed -- port wine1 for wild duck1 #fd -- rforme1 #fd -- shrimp1 #ei -- soubise1 #fb -- sweet1 #fd -- -- a nice1 #fe -- ,tartare1 #ee -- tomato1 #fa -- wine1 #fc ,salmon la ,tartare1 #aaf -- boiled1 #aac -- pickled1 #aag ,sausage rolls1 #adb ,sausages1 baked1 #gc -- fried1 #gc -- ,oxford1 #gc ,savoury meat dishes1 #dj ,scones1 #bcc ,scraps of bread1 #bia -- cheese1 #bib -- meat1 #bia ,seakale1 #aig ,sea pie1 #ej ,sheep's head1 #dc -- au gratin1 #dd -- moulded1 #ge ,shortbread1 #bci ,smelts1 fried1 #aae -- au gratin1 #aaf ,snipes1 #ch ,sole la ,parisienne1 #acj -- la ,rouennaise1 #acj -- au gratin1 #aca -- fillets of1 la matre d'htel1 #aca -- for an invalid1 #bge -- fried1 #abi -- fillets of1 #abd ,souffle1 steamed1 #bfd ,souffles1 #bfc1 #bfd ,soups1 #bjc -- bonne femme1 #bag -- clear1 #bjf -- -- first stock for1 #bjd -- -- second stock1 #bje -- calf-tail1 #bab -- celery1 #bjg -- consomme la ,princesse1 #bjg -- -- au ,royal1 #bjg -- crowdie1 #bbd -- ,egyptian pure1 or lentil soup1 #bab -- ,friar ,tuck1 #bjg -- giblet1 #baf -- green pea pure1 #bji -- hare1 #bai -- haricot1 #bjh -- ,julienne1 #bjf -- milk1 #bag -- mock turtle1 #bbb -- mulligatawny1 #bbj -- onion1 #baj -- ox-cheek1 #bae -- ox-tail1 #bac -- oyster1 #bjh -- ,palestine1 #baa -- parsnip1 #bba -- potage l',amricaine1 #bji -- potato pure1 #baa -- pot-au-feu1 #bbc -- rabbit1 #bah -- red lentil1 #bba -- sheep's-head1 #bad -- tapioca1 #bae -- -- cream1 #baj -- turnip1 #bah -- white stock1 #bjd -- -- from bones uncooked1 #bje ,spinach1 #aic ,sponge roll1 #bcf ,steak1 broiled1 #dg -- fried1 #dg -- stewed1 #dj ,strawberry charlotte1 #bef ,stuffing1 sage and onion1 #bic -- veal1 #bic ,suet and milk1 #bgd ,supper dishes and salads1 #bgg ,suppers1 #cjh-caa ,sweetbreads la ,bchamel1 #ig -- la ,parisienne1 #ajj -- braised1 #ih -- fried1 #aja -- minced1 #ajj -- plainly boiled1 #bgf ,table1 the1 #ac ,tapioca and apples1 #agd ,tartlets1 #adg ,tea1 #hj -- bran1 #bgd -- linseed1 #bge ,teacakes1 ,yorkshire1 #bci ,toad-in-the-hole1 #di ,toast and water1 #bgc -- buttered1 #gj -- dry1 #fi ,toasted cheese1 #bhd ,tomato farni1 #aih ,tomatoes1 #aig -- au gratin1 #bja -- stuffed with sausage meat1 #gd ,treacle posset1 #bgb ,trifle1 #beg -- plain1 #bfa ,tripe and onions1 #df -- stewed1 #dg ,turbot1 boiled1 #aab ,turkey1 boiled1 #cc -- roast1 #cc -- galantine of1 #bgh ,turnips1 #aie ,veal la ,bchamel1 #ajc -- breast of1 #bi -- -- braised1 #di -- cake1 #gf -- cutlets1 #ajd -- -- l',italienne1 #aje -- -- la ,talleyrand1 #ie -- -- with tomato sauce1 #ajb -- fillet of1 #bi -- galantine of1 #bgh -- grenadines of1 #ajc -- knuckle of1 #cj -- loin of1 #bi -- shoulder of1 #bi -- and ham pie1 #ada ,vegetable marrows1 #aif ,vegetables1 cold1 #bib -- ,macdoine of1 #bhi -- rules for cooking1 #aij ,water in which vegetables have been boiled1 #bib ,welsh rare-bit1 #bhd ,whitebait1 #aag ,whiting la ,genoise1 #abh -- l',italienne1 #abg -- boiled1 #abg -- fried1 #abg ,white-wine whey1 #bgb ,woodcocks1 #ch ,w4 ,,brendon ,,and ,,son1 ,,limited1 ,,plymouth ,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 cheese1 and for the same purpose4#a cheese1 and for the same purpose4'#a ,ingredients4--#d lb4 shin of beef4 ,ingredients--#d lb4 shin of beef4 ,ingredients4--#b lb4 of tripe4 in ,tripe and ,onions recipe ,ingredients--#b lb4 of tripe4 ,broiled ,steak ,broiled ,steak4 ,method--,proceed as in making ,mayonnaise ,sauce2 adding when the sauce ,method4--,proceed as in making ,mayonnaise ,sauce2 adding when the sauce well cooked well cooked4 #a dessertspoonful of castor sugar in ,german ,sauce recipe #a dessertspoonful of castor sugar4 #a tablespoonful of bread crumbs #a tablespoonful of bread crumbs4 #a oz4 of butter in ,sweetbreads la ,bchamel recipe #a oz4 of butter4 ,simmer them in the stock until they are quite tender ,simmer them in the stock until they are quite tender4 ,ingredients4--,some cooked beef1 minced finely4 ,ingredients--,some cooked beef1 minced finely4 dish1 and pour melted glaze over them dish1 and pour melted glaze over them4 ,hallibut4 ,halibut4 ,garnish with truffle and coral in ,red ,mullets l',italienne recipe ,garnish with truffle and coral4 ,half a sponge cake ,half a sponge cake4 ,gooseberry ,turnovers ,gooseberry ,turnovers4 ,note4--,this pudding is very good served with cream or custards ,the ,note4--,this pudding is very good served with cream or custards4 ,the ,line a pie-dish with pastry2 pour in the mixture ,line a pie-dish with pastry2 pour in the mixture4 ,make like a jam roly-poly1 using treacle instead of jam ,make like a jam roly-poly1 using treacle instead of jam4 ,break the sponge cakes and ratifias in pieces1 and pour the custard over ,break the sponge cakes and ratafias in pieces1 and pour the custard over ,use up all the tomatoes and crumbs in this way4 letting the last layer ,use up all the tomatoes and crumbs in this way1 letting the last layer ,bake in a quick oven for about twenty minutes1 ,bake in a quick oven for about twenty minutes4 ,ingredients--#b quarts of second stock ,ingredients--#b quarts of second stock4 #b tablespoonfuls of crushed tapioca #b tablespoonfuls of crushed tapioca4 #a blade of mace1 in ,giblet ,soup recipe #a blade of mace4 #b lb4 of parsnips in ,red ,lentil ,soup recipe #b lb4 of parsnips4 #b or #c large crusts of bread #b or #c large crusts of bread4 ,grated rind of one lemon and juice of two ,grated rind of one lemon and juice of two4 ,a ,savoury ,omelet ,souffle ,a ,savoury ,omelet ,souffle4 ,method4--,peel and cut up the apples ,method4--,peel and cut up the apples4 ,shape the fowl nicely1 and fasten it securely in a cloth ,shape the fowl nicely1 and fasten it securely in a cloth4 ,ingredients4--#a lb4 of pippins4 ,ingredients--#a lb4 of pippins4 #a oz4 of saltpetre1 #a oz4 of saltpetre4 ,the add the sugar broken into small lumps2 stir and boil for about ,then add the sugar broken into small lumps2 stir and boil for about ,mutton cutlets la macdoine4 ,tomatos farni4 ,mutton cutlets la macdoine4 ,tomato farni4 -- -- fillets of1 #aje -- fillets of1 #aje -- for an invalid1 #bgf -- -- for an invalid1 #bgf ,gateaux aux pommes1 #bea ,gteau aux pommes1 #bea ,mullets1 red1 la ,genoise1 #abe ,mullets1 red1 la ,genoise1 #abf -- -- l',italienne1 #abf -- -- l',italienne1 #abe -- app 1 #afa -- apple1 #afa -- diplomatic1 #acg -- diplomatic1 #ahg ,souffle1 stewed1 #bfd ,souffle1 steamed1 #bfd -- consomm la ,princesse1 #bjg -- consomme la ,princesse1 #bjg -- mock turtle1 #bab -- mock turtle1 #bbb -- mulligatawny1 #baj -- mulligatawny1 #bbj -- parsnip1 #baa -- parsnip1 #bba -- pot-au-feu1 #bac -- pot-au-feu1 #bbc -- red lentil1 #baa -- red lentil1 #bba