,transcriber's ,notes3 ,the spelling and punctuation of the original have been preserved4 ,obvious punctuation errors and misprints have been corrected4 ,blank pages have been deleted4 ,text in ,italics is indicated between underscores whereas text in ,bold is indicated between double hyphens4 ,text in small capitals has been replaced by regular uppercase text4 99 99 99 99 99 ,,fast-,,day ,,cookery ,,or ,,meals ,,without ,,meat ,,household ,,books4 ,,hints on ,,cookery1 and ,management of the ,table4 ,translated from the ,french by ,,mary ,,hooper4 ,crown #hvo4 ,price #as4 #f;d4 ,,the ,,economical ,,cook4 ,a ,book of ,recipes for every ,season of the ,year4 ,by ,p4 ,o4 ,p4 ,fcap4 #hvo4 ,price #as4 ,,washing1 ,,cleaning1 and ,,removing ,,stains4 ,by an ,experienced ,housewife4 ,fcap4 #hvo4 ,price #as4 ,,children4 ,by ,i4 ,l4 ,,richmond1 with a ,preface by ,,sarah ,,tytler4 ,fcap4 #hvo1 paper4 ,price #as4 ,a book for all mothers1 being a series of short practical papers on the care and home training of young people2 with full directions for nursing them through their ordinary diseases1 and teaching them how to preserve their health2 also plain instructions how to cater for a family and to prepare their meals1 including inexpensive menus for dinner1 breakfast1 and supper4 ,,griffith ,,farran ,,co41 ,,limited1 ,,london4 ,and all ,booksellers4 ,,fast-,,day ,,cookery ,,or ,,meals ,,without ,,meat ,,by ,,grace ,,johnson ,,authoress ,,of ,,anglo-,,indian ,,and ,,oriental ,,cookery ,,london ,,griffith ,,farran ,,co4 ,,newbery ,,house1 #ci ,,charing ,,cross ,,road #ahic ,the ,rights of ,translation and of ,reproduction are reserved4 ,,preface ,encouraged by the kindly manner in which the ,press has dealt with my ,anglo-,indian and ,oriental ,cookery1 and at the repeated request of friends1 ,i am writing this little book4 ,in its compilation1 ,i have had in view both the ,anglican and ,roman communions4 ,there are many who keep the ,fasts and ,abstinences prescribed by their ,church1 and there are many more who would do so if their food was served up and cooked in a healthy way4 ,as a rule1 fish and vegetables are very little understood in this country1 and even in the houses of the better class one sees little else than the eternal boiled and fried fish4 ,as to vegetables1 they are out of it altogether4 ,if this be the case where money is no object1 how much harder is it for those who are obliged to make the most of everything8 ,i do not pretend to teach in this little book1 only to give a few novel and useful recipes that most housewives will find really good and economical1 and also to show that a non-flesh diet can be and is both healthy and appetising4 ,the book will be found useful by others than those for whom it is specially written1 and most of the recipes will be practicable at all times of the year4 ,a word in conclusion to the careful housewife in getting tinned fish4 ,always get the best brand2 it is not wise to go in for cheap goods in this line4 ,i cannot speak too highly of ,edwards' ,desiccated ,soups4 ,they make delicious soups of themselves1 and in conjunction with other things they have no equal4 ,their tomato is simply invaluable2 ,i would not be without it for anything4 ,to those who find pastry indigestible ,i would recommend them to try ,coombs' ,eureka ,flour2 it makes delicious pastry1 and requires no baking powder1 and it has the advantage of being thoroughly digestible4 ,i have mentioned how to use all these in most of the recipes4 ,i have not made any pretence to make this what is called a high-class cookery book2 my aim and object is to bring it within the range of most people1 while many of the dishes are good enough for any high-class table1 and would be found a welcome and novel addition4 ,,grace ,,johnson4 ,,fast-,,day ,,cookery4 ,,soups4 #a4 ,oyster ,soup4 ,open one dozen oysters1 preserve the liquor4 ,put into a pan two ounces of butter1 with an onion and one bead of garlic chopped very fine2 let these cook till they are a golden colour1 then add one and a half pints of milk1 and one and a half pints of water1 and the liquor of the oysters1 twelve cloves1 twelve peppercorns1 three bay-leaves1 salt and pepper to taste4 ,stir in a bowl three ounces of fine florador to the consistence of cream1 and when the soup comes to a boil1 stir it in1 and then let it boil for about ten minutes4 ,let it simmer after this very gently for half an hour1 strain through a wire sieve1 then add the oysters1 a grate of nutmeg1 the peel of a lemon grated2 let it simmer for twenty minutes4 ,serve hot4 #b4 ,lobster ,soup4 ,cut up an onion into thin rings1 chop two beads of garlic1 and fry these a golden brown in two ounces of butter1 with twenty-four cloves1 twelve peppercorns1 and three bay-leaves4 ,add one and a half pints of water1 let it simmer gently for half an hour1 then add two packets of ,edwards' ,desiccated ,white ,soup2 let it simmer half an hour longer1 and strain4 ,then add either one pint of milk1 or sixpence worth of cream1 the rind of a lemon grated1 quarter of a nutmeg grated1 salt and pepper to taste2 put it on the fire to warm through4 ,well pound the flesh of a fresh lobster1 or the very best brand of tinned lobster1 and pass it through a wire sieve into the soup1 stir well1 and thoroughly heat it4 ,serve with fried bread cut into small dice shape4 #c4 ,scallop ,soup4 ,cut up an onion into rings1 two beads of garlic1 and fry in two ounces of butter a golden colour4 ,add one and a half pints of water1 the same of milk1 twenty-four cloves1 twelve peppercorns1 a sprig of tarragon1 three bay-leaves1 a stick of celery1 two-penny packet of ,edwards' ,white ,soup2 let them simmer for one hour4 ,chop up about half a dozen scallops1 strain the soup through a wire sieve1 add the scallops1 pepper and salt to taste1 and a grate of lemon peel4 ,serve very hot with fried bread cut into little dice4 #d4 ,cockle ,soup4 ,cut up an onion into thin rings1 and chop two beads of garlic1 fry in two ounces of butter with twenty-four cloves a delicate brown1 then add two tablespoons of tarragon vinegar1 two tablespoons mushroom ketchup1 two teaspoons of ,chili vinegar1 and three pints of water2 thicken with two ounces of flour that has been rubbed smooth in a bowl to the consistence of cream2 then add a stick of celery1 a pinch of thyme1 parsley1 basil and sage4 ,let these simmer for one hour2 add pepper and salt to taste1 and strain through a sieve4 ,lastly1 add one pint of picked cockles1 with their liquor4 ,serve hot4 #e4 ,eel ,soup4 ,boil two pounds of eels1 that have been skinned and cleaned1 in two quarts of water4 ,add a bunch of sweet herbs1 two-penny packet of ,edwards' ,white ,soup1 one onion stuck with cloves1 two beads of garlic1 two ounces of butter1 pepper and salt to taste1 one small tea-cup of tomato conserve4 ,let it simmer gently for one hour1 strain through a sieve1 take the flesh of the fish off the bones1 pass it through a sieve into the soup4 ,serve hot1 with nicely toasted bread cut into neat pieces4 #f4 ,haddock ,soup4 ,boil a smoked haddock in about three pints of water1 add to it an onion cut into quarters1 two beads of garlic1 twenty-four cloves1 a stick of cinnamon1 a blade of maize1 a bunch of sweet herbs1 twelve peppercorns2 boil gently for one hour2 strain through a wire sieve1 bone the fish1 and remove the skin1 pass the flesh through the sieve into the soup1 thicken with half a penny packet of pea flour1 rubbed smooth in a little water1 add a little tomato pulp if liked1 and two ounces of butter4 ,serve hot with fried bread cut into dice4 #g4 ,skate ,soup4 ,well skin and wash two pounds of skate--the cheaper parts are the best for soup--boil in three pints of water for about two hours very gently4 ,cut up an onion into thin rings1 chop two beads of garlic1 and fry in two ounces of butter a delicate golden colour2 now add the soup to this with one pint of milk1 three bay-leaves1 twelve cloves1 a blade of mace1 and a stick of cinnamon1 pepper and salt to taste4 ,let it simmer for half an hour1 strain through a wire sieve1 take the meat of the fish1 and put neat pieces of it in the soup4 ,serve hot with toasted bread cut into neat pieces4 #h4 ,cod ,soup4 ,take a cod's head and shoulders1 boil it gently in two quarts of water for one and a half hours4 ,cut up an onion into rings1 chop two beads of garlic1 and fry in two ounces of butter and twenty-four cloves a nice brown1 then add the fish liquor1 three bay-leaves1 a bunch of sweet herbs1 pepper and salt to taste2 thicken the soup with one packet of pea flour rubbed smooth in a bowl with a little water1 stir well1 then add one teaspoon of ,chili vinegar1 one tablespoon of tarragon vinegar1 and one tablespoon of mushroom ketchup2 strain1 and serve with fried bread cut into dice4 #i4 ,salt ,herring ,mullagatawny4 ,cut up an onion into rings1 chop three beads of garlic1 fry in two ounces of butter with twenty-four cloves a nice brown1 then add one tablespoon of the best currie powder1 stir1 then put in two quarts of water4 ,cut up three red herrings1 salted ones1 into pieces1 add it to the rest2 let it simmer gently one hour2 strain1 put it back into the pan1 and add two packets of ,edwards' ,tomato ,soup1 and three bay-leaves4 ,take the nicest bits of the fish1 free from skin and bone1 and put them in the soup2 let it simmer an hour longer1 take out the bay-leaves1 and serve with a separate dish of boiled rice4 #aj4 ,welk ,soup4 ,cut up an onion into thin rings1 chop two beads of garlic1 fry in two ounces of butter with twenty-four cloves a nice brown1 add two quarts of water and one quart of welks1 picked1 three bay-leaves1 a bunch of sweet herbs1 a carrot cut into thin slices1 a turnip cut into thin slices1 and a few sticks of celery chopped small4 ,boil gently for two hours2 strain1 pulp the vegetables through a sieve1 and return the soup and vegetables into the pan4 ,add one packet of ,edwards' ,tomato ,soup1 pepper and salt to taste2 simmer for half an hour4 ,serve hot with toasted bread cut into dice4 ,the welks can be eaten with vinegar1 pepper1 and salt1 separately1 if liked4 #aa4 ,bread ,soup4 ,boil two large onions in one pint of water1 with twenty-four cloves1 and a blade of mace1 and twenty-four peppercorns4 ,let it boil till the onions are quite soft1 then pass it through a sieve4 ,add two pints of milk1 half a pound of bread crumbs passed through a sieve1 pepper and salt to taste1 and two ounces of butter2 stir1 let it come to the boil1 and serve4 #ab4 ,onion ,soup4 ,boil one pound of onions till quite soft4 ,pass them through a sieve1 mix with them two ounces of butter1 three pints of milk1 and pepper and salt to taste4 #ac4 ,pea ,soup4 ,boil one pint of the best peas in two quarts of water and a mite of soda till they are quite soft4 ,if the peas get too thick add a little more water2 when quite soft1 pass them through a sieve into a nice pure4 ,cut up an onion in thin rings1 then chop it very small1 also two beads of garlic1 fry in two ounces of butter a golden brown4 ,then add twenty-four cloves1 a carrot cut into thin slices1 and a turnip cut into thin slices1 and the pure2 let it simmer gently till the carrot and turnip are soft1 and then again strain it4 ,add pepper and salt to taste4 ,serve with dried powdered mint1 and fried bread cut into dice4 #ad4 ,green ,pea ,soup4 ,boil one pint of dried green peas in two quarts of water with a mite of soda till the peas are quite soft4 ,if the water evaporates add a little more2 pass the peas through a wire sieve4 ,now chop up an onion very small1 also two beads of garlic1 fry in two ounces of butter a golden colour4 ,add your peas1 then a whole carrot1 a whole turnip1 and two sticks of celery2 simmer gently till the vegetables are soft1 remove the vegetables1 add pepper and salt to taste1 and serve the pure with dry powdered mint and fried bread cut into dice4 #ae4 ,turnip ,soup4 ,boil four large turnips till quite tender4 ,pass them through a sieve1 add three pints of milk and put them on one side1 cut up an onion into rings1 chop two beads of garlic1 and fry in two ounces of butter a gold colour4 ,add twelve cloves1 twelve peppercorns1 a piece of green ginger1 and three bay-leaves4 ,then put in your turnip pure1 pepper and salt to taste4 ,simmer gently for half an hour2 strain and serve4 #af4 ,vegetable ,marrow ,soup4 ,boil a vegetable marrow till quite tender4 ,pass it through a sieve1 add pepper and salt to taste1 and three pints of milk4 ,warm it up thoroughly and melt into it two ounces of butter4 ,serve with toast cut into nice shapes4 #ag4 ,potato ,soup4 ,cut up an onion into rings1 chop two beads of garlic1 fry and add two ounces of butter a nice golden colour1 add twelve cloves1 twelve peppercorns1 three bay-leaves1 one carrot cut into slices1 one turnip cut into slices1 a stick or two of celery chopped1 one pound of potatoes peeled and cut into slices1 and one quart of water and one quart of milk4 ,boil gently till all the vegetables are tender enough2 pass them through a sieve2 if the pure is too thick add a little more milk2 warm up thoroughly4 ,add pepper and salt to taste1 and serve with fried bread cut into dice4 #ah4 ,haricot ,bean ,soup4 ,boil a half pint of haricots in two quarts of water1 with a mite of soda1 one onion1 one carrot1 one turnip1 two sticks of celery chopped4 ,when quite tender pass all through a sieve4 ,add two ounces of butter1 pepper and salt to taste1 and two tablespoons of tomato conserve4 ,serve with fried bread cut in dice4 #ai4 ,lentil ,soup4 ,boil one pint of lentils in two quarts of water to a pulp4 ,cut up an onion1 chop two beads of garlic1 and fry in two ounces of butter with twenty-four cloves a nice gold colour4 ,add the lentils to this1 put in salt to taste1 and just before serving a squeeze of lemon juice4 #bj4 ,german ,lentil ,soup4 ,boil one pint of ,german lentils in two quarts of water1 with a mite of soda4 ,when quite soft pass through a wire sieve2 stir into the pure two ounces of butter1 pepper and salt to taste4 ,serve with fried bread cut into dice4 #ba4 ,tomato ,puree4 ,cut up an onion into rings1 chop two beads of garlic1 and fry a pale brown in two ounces of butter4 ,add twenty-four cloves1 and two pounds of tomatoes cut up in quarters4 ,let it simmer gently till the tomatoes are quite soft2 strain through a sieve4 ,add one pint of water1 pepper and salt to taste2 let it boil up1 and put in a tablespoon of butter rolled in as much flour as it will take up2 stir well4 ,a few drops of tarragon vinegar are a great improvement4 #bb4 ,mixed ,vegetable ,soup4 ,boil in two quarts of water a turnip cut up1 a carrot cut up1 three sticks of celery cut up1 two leeks1 and a small cauliflower cut into sprigs4 ,boil till quite soft4 ,pass it all through a sieve4 ,cut up an onion1 chop two beads of garlic1 and fry in two ounces of butter a pale golden colour4 ,add your vegetable pure1 and pepper and salt to taste4 ,serve with fried bread cut into dice4 #bc4 ,florador ,soup4 ,cut up an onion into rings1 chop up two beads of garlic1 fry in two ounces of butter with twenty-four cloves a nice gold colour4 ,add three pints of milk2 let it boil up very slowly4 ,have ready a quarter of a pound of fine florador1 mixed with almost one pint of cold milk1 nice and smooth like cream4 ,add this to the boiling milk2 stir all the time1 so that it does not stick or get lumpy4 ,let it get thick1 and strain4 ,just before serving add a few drops of tarragon vinegar4 #bd4 ,barley ,soup4 ,cut up an onion into rings and chop fine1 chop two beads of garlic1 and fry in two ounces of butter a golden brown4 ,add two quarts of water1 three ounces of pearl barley1 one carrot cut into slices1 a turnip cut into slices1 three sticks of celery chopped2 boil till the barley is quite tender4 ,add pepper and salt to taste1 a few drops of tarragon vinegar1 a few drops of clove vinegar1 and a tablespoon of mushroom ketchup4 ,serve with toast cut into neat pieces4 #be4 ,mullagatawny ,soup4 ,cut up an onion into thin rings1 chop two beads of garlic1 and fry in two ounces of butter a golden brown1 with twenty-four cloves2 then add one tablespoon of the best of currie powder2 fry a minute2 add three pints of water4 ,rub smooth with a little water one packet of pea flour2 add this to the boiling soup4 ,now add one penny packet of ,edwards' ,tomato ,soup2 let it simmer gently for half an hour2 just before serving add the juice of half a lemon1 and salt to taste4 ,serve with a separate dish of boiled rice4 #bf4 ,spinach ,puree4 ,clean1 wash1 and pick two pounds of spinach4 ,put it in a pan with one pint of water1 boil till it is quite soft1 pass it all through a sieve1 add three ounces of butter1 and pepper and salt to taste4 ,if the pure is too thick1 add a little more warm water4 ,serve with fried bread cut into dice4 ,this is a very simple but delicious pure4 #bg4 ,sorrel ,puree4 ,clean1 pick1 and wash two pounds of sorrel4 ,cut up an onion into rings1 chop two beads of garlic1 and fry in three ounces of butter a golden colour4 ,now add the sorrel4 ,let it get quite soft1 and pass it through a wire sieve1 liquor and all2 add as much hot water as will make the pure a nice consistence for soup4 ,pepper and salt to taste4 ,serve with fried bread cut into dice4 #bh4 ,artichoke ,puree4 ,peel two pounds of ,jerusalem artichokes1 and boil them till quite soft4 ,pass them through a wire sieve2 add three pints of milk2 let it come to the boil1 then add three ounces of butter4 ,pepper and salt to taste4 ,serve with fried bread4 ,this is a delicious soup1 and very nutritious4 #bi4 ,carrot ,puree4 ,scrape and wash four large carrots2 cut them into quarters1 and boil till quite soft2 pass them through a sieve2 cut up an onion into rings2 chop up two beads of garlic1 and fry these with twenty-four cloves a nice brown in two ounces of butter2 then add the carrot pure1 two and a half pints of water1 three bay-leaves1 a stick of cinnamon1 a blade of mace1 one packet of ,edwards' ,white ,soup4 ,pepper and salt to taste4 ,let it simmer gently for an hour4 ,strain again1 and serve with fried bread cut into dice4 ,a few drops of tarragon is an improvement4 #cj4 ,pearl ,sago ,soup4 ,boil a quarter pound of pearl sago in two quarts of water till quite clear1 and as thick as possible2 then add two packets of ,edwards' ,tomato ,soup1 one onion stuck with cloves1 a roll of lemon peel1 two white beads of garlic1 three bay-leaves1 and three ounces of butter4 ,simmer gently for one hour4 ,before serving remove the onion1 garlic1 peel1 and bay-leaves4 ,add a few drops of tarragon vinegar1 one tablespoon of ,worcester sauce1 and two of mushroom ketchup1 salt and pepper to taste4 ,n4,b4--,i have made some of these soups very thick on purpose1 so that there may be more substance in them4 ,they can1 moreover1 be made thinner or thicker as desired by either omitting or adding hot water4 ,,sauces4 ,i give but few1 but these are novel to a certain extent4 ,the white butter sauce alone can be varied in many ways1 either savoury or sweet4 ,if for sweets1 the salt and savouries left out1 and sugar and flavouring as desired put to it4 ,any cook with very little trouble can do this1 and it does not require extraordinary skill to vary these sauces according to what is required4 #a4 ,white ,butter ,sauce4 ,put into a pan half a pint of milk1 with two ounces of butter2 let it gradually come to the boil4 ,have ready a tablespoon of flour rubbed down in a little cold milk4 ,add this to the boiling milk1 stir1 and let it thicken1 add salt to taste4 ,this is more delicate than the ordinary melted butter4 #b4 ,onion ,sauce4 ,boil two large onions1 stick two or three cloves into them4 ,when quite soft1 pass them through a wire sieve1 and add the pulp to a sauce1 as ,no4 #a4 #c4 ,parsley and ,butter ,sauce4 ,pick some parsley in neat bunches1 wash and clear of grit1 dry thoroughly in a cloth1 chop very fine1 and add about two tablespoons to the sauce ,no4 #a4 ,let it simmer very gently for a few minutes till the parsley is cooked2 stir occasionally1 that it does not burn or get lumpy4 #d4 ,egg ,sauce4 ,boil two eggs for ten minutes1 then throw them in cold water2 shell and chop fine2 add to sauce ,no4 #a4 ,a little ,nepaul pepper is an improvement4 #e4 ,sauce ,piquant4 ,cut up a small onion1 chop two beads of garlic1 and fry in two ounces of butter with twelve cloves1 twelve peppercorns1 and three bay-leaves4 ,add half a pint of milk4 ,let it slowly come to the boil4 ,have ready one tablespoon of flour mixed smooth with a little cold milk1 stir into the boiling milk1 strain1 let it cool a little2 now add the yolk of an egg well beaten1 a little ,nepaul pepper and salt to taste4 ,and lastly1 chop up some tarragon and a little chervil that has been soaked in vinegar for a week previously4 ,add this very carefully1 a little at a time1 so that the sauce does not curdle4 ,this sauce is a great favourite4 #f4 ,bread ,sauce4 ,boil a small onion till very tender1 pass it through a sieve2 add to it half a pint of milk1 two tablespoons of bread crumbs passed through a sieve1 two ounces of butter1 a few peppercorns1 and salt to taste4 #g4 ,celery ,sauce4 ,cut up the white part of a bead of celery very small4 ,boil in just enough water to get it quite soft4 ,then add to this two tablespoons of cream1 two ounces of butter1 and a little flour mixed smooth in some cold milk1 just to thicken it1 salt to taste4 ,some like a little grated lemon peel and nutmeg4 #h4 ,oyster ,sauce4 ,chop up half a dozen oysters and mix them with their liquor with sauce ,no4 #a--;a little grated nutmeg and lemon peel added4 #i4 ,shrimp ,sauce4 ,pick and clean one pint of pink shrimps4 ,mix them with sauce ,no4 #a4 #aj4 ,lemon ,sauce4 ,sauce ,no4 #a4 ,when a little cool1 add the yolk of an egg well beaten1 the rind of half a lemon grated1 a pinch of ,nepaul pepper and nutmeg4 #aa4 ,anchovy and ,butter ,sauce4 ,sauce ,no4 #a1 with the addition of enough ,anchovy sauce to flavour nicely1 and a pinch of ,nepaul pepper4 #ab4 ,jerusalem ,artichoke ,sauce4 ,sauce ,no4 #a1 with half a pound of artichokes boiled till tender and passed through a sieve1 added to it a good pinch of ,nepaul pepper4 #ac4 ,brown ,onion ,sauce4 ,chop up an onion very small1 also one bead of garlic4 ,fry these in three ounces of butter1 with one tablespoon of flour1 till it is quite brown4 ,add half a pint of water1 stir1 and boil it up for about ten or fifteen minutes4 ,strain1 and add pepper and salt to taste1 and a little mushroom ketchup4 #ad4 ,piquant ,brown ,sauce4 ,cut up an onion into rings2 chop up two beads of garlic4 ,fry these in three ounces of butter and a tablespoon of flour till quite brown4 ,add rather less than half a pint of water1 two tablespoons of vinegar1 one tablespoon of tarragon vinegar1 one tablespoon of chervil1 one tablespoon of clove1 salt to taste1 and a pinch of ,nepaul pepper4 ,strain and serve4 #ae4 ,tomato ,sauce4 ,cut up a small onion into thin rings1 chop a bead of garlic1 and fry in two ounces of butter a pale yellow4 ,cut up three good-sized tomatoes1 and let it all simmer together till quite soft4 ,pass it all through a fine wire sieve4 ,add enough water to make half a pint of sauce4 ,thicken with a little butter rolled in flour4 ,salt to taste and a few drops of tarragon vinegar4 #af4 ,mushroom ,sauce4 ,cut up a very small onion1 chop one bead of garlic1 and fry in three ounces of butter1 to which add a tablespoon of flour4 ,fry till brown4 ,add half a pint of water1 stir1 and let it thicken4 ,strain4 ,add salt and ,nepaul pepper to taste1 and about six good-sized mushrooms that have been peeled and picked and chopped4 ,let it simmer for about ten minutes very gently1 and just before serving add a tablespoon of mushroom ketchup and a squeeze of lemon4 #ag4 ,brown ,lemon4 ,cut up an onion into rings2 chop up two beads of garlic4 ,fry in three ounces of butter1 with one tablespoon of flour1 a nice brown4 ,add half a pint of water1 let it thicken1 and then strain it4 ,add the grated peel of half a lemon1 the juice of a whole one1 and salt and ,nepaul pepper to taste4 #ah4 ,brown ,parsley4 ,cut up an onion into thin rings1 chop two beads of garlic1 and fry in three ounces of butter1 with a tablespoon of flour1 till quite brown4 ,add half a pint of water1 let it thicken1 and strain4 ,then add two tablespoons of finely chopped green parsley1 salt and ,nepaul pepper to taste4 #ai4 ,cocoa-nut ,sauce4 ,cut up an onion into thin rings1 chop two beads of garlic1 also two bay-leaves2 fry these in three ounces of butter with twelve cloves and a tablespoon of flour2 let it get quite brown4 ,add the milk of a cocoa-nut and enough water to make it half a pint2 let it thicken1 and strain1 then add two tablespoons of scraped cocoa-nuts1 salt and ,nepaul pepper to taste4 ,this is very good with boiled fish4 #bj4 ,beet-root ,sauce4 ,cut up an onion into rings1 chop one bead of garlic1 fry in three ounces of butter with one tablespoon of flour4 ,add somewhat less than half a pint of water1 two tablespoons of vinegar1 one of tarragon vinegar1 one of chervil vinegar1 one teaspoon of ,chili vinegar1 and salt to taste4 ,strain1 and then add to it a small beet-root passed through a wire sieve4 ,,fish ,,in ,,various ,,ways4 ,i have not given recipes for plain boiling and frying2 most cooks know how to do this perfectly well1 and it would only be repeating what is in other books4 ,i will only add that most of the sauces poured over plain boiled fish seem to change its character entirely2 for instance1 boiled fillets of skate smothered in onion sauce taste very much like white meat4 ,some of the brown sauces1 too1 poured over good firm fleshed fish1 seem very much like chicken or rabbit4 ,i have put all the fish recipes together1 both those suited to entres and the more substantial4 ,i have done this because it is rather a difficult matter to arrange how the different dishes are to be served4 ,some are quite content with an entre after the soup2 others want something more substantial to take the place of the usual joint2 they can1 however1 have fish pies1 baked fish1 boiled fish1 fried fish1 etc41 which answer the purpose very well1 and the lighter dishes can be used as entres1 and some even as savouries4 ,a dinner of four or five courses can easily be had from these recipes4 #a4 ,eel ,pie4 ,clean and skin two pounds of eels2 cut them into pieces two inches in length1 put them in a pie dish thus3 a layer of fish1 then sliced onions1 a few cloves1 and sliced tomatoes1 some sliced hard-boiled eggs1 and so on till the dish is full4 ,mix some salt and ,nepaul pepper to taste1 in a little warm water1 say a small tea-cup2 pour it over the fish4 ,cover with a nice crust either light or short1 and bake a nice brown4 ,serve with a nice frill round the dish4 ,this is a very substantial and delicious dish4 ,the short crust is more digestible and satisfying than the light1 but this is a matter of individual taste4 #b4 ,eel ,stew4 ,clean and skin two pounds of eels2 cut them into two-inch pieces4 ,chop one onion and two beads of garlic very small1 fry in three ounces of butter with one tablespoon of flour till it is a nice brown2 add half a pint of water and let it thicken2 strain1 then add the eels to the sauce4 ,one tablespoon of tarragon vinegar1 one tablespoon of cloves1 one tablespoon of chervil1 ,nepaul pepper and salt to taste1 the grated rind of half a lemon1 and a little grated nutmeg4 ,a few turned olives and button mushrooms considerably improve it1 but where expense is an object these may be left out4 #c4 ,salt ,fish and ,egg ,pie4 ,get a good dry salt fish about three pounds4 ,soak it all night in water1 then put it in the oven till soft enough to handle1 remove all skin and bone1 and make into nice large flakes2 put a layer of this in a pie dish1 then a layer of sliced onions1 a few cloves1 a sprinkling of lemon thyme1 some sliced hard-boiled eggs1 and so on till the dish is full4 ,now mix half a cup of water with half a cup of good thick tomato conserve1 add ,nepaul pepper to it to taste2 pour it over the pie1 and cover with either a light or a short crust1 and bake a nice brown4 #d4 ,salt ,fish and ,potato ,pie4 ,treat the fish as in previous recipe4 ,peel and boil two pounds of potatoes1 mash them thoroughly1 and mix them with the fish4 ,three hard-boiled eggs chopped fine1 one tablespoon of chopped onion1 three ounces of butter1 and a teaspoon of herbs as for veal stuffing4 ,mix all thoroughly together1 then put it in a well-greased pie dish1 smooth it down1 and score it with a fork1 put a few dabs of butter over it here and there1 and bake a nice brown4 #e4 ,haddock and ,potato4 ,get a good sized smoked haddock2 put it in the oven for a few minutes till it is cooked enough to handle1 remove the skin and bone1 flake it1 and mix it with mashed potatoes1 three ounces of butter1 the grated peel of half a lemon1 a little lemon thyme1 some grated nutmeg1 and salt and ,nepaul pepper to taste4 ,put it in a greased pie dish2 smooth the top1 and score it with a fork1 and bake a nice brown4 #f4 ,skate ,fricassee4 ,cut up an onion into rings1 chop one bead of garlic1 fry in two ounces of butter with twelve cloves and two bay-leaves1 a pale yellow4 ,add half a pint of milk1 draw it aside1 and let the milk cook very gently ten minutes2 strain4 ,now mix smooth a tablespoon of flour with a little cold milk2 pour it into the other just as it is boiling up2 stir till it thickens4 ,add one pound of filleted skate1 the grated rind of half a lemon1 a grated nutmeg2 let it cook gently till the fish is done4 ,when a little cool1 i4e41 when it is off the boil1 add the yolk of an egg well beaten1 and salt and ,nepaul pepper to taste4 ,stir well1 and thoroughly warm it1 taking care the egg does not curdle2 it is best to put the pan into a larger one containing hot water2 this prevents the curdling of the egg4 ,serve this with a dish of mashed potatoes1 or potato snow4 ,it is a delicate and delicious dish and1 skate being very nutritious1 it is well suited for an invalid4 #g4 ,skate ,stew 7,brown74 ,cut up an onion into thin rings1 chop two beads of garlic1 and fry1 in three ounces of butter with one tablespoon of flour and twelve cloves1 a nice brown1 quite a rich colour1 then add half a pint of water1 a blade of mace1 a stick of cinnamon1 the grated rind of half a lemon1 three bay-leaves2 stir1 and let it thicken well1 then add two tablespoons of mushroom ketchup1 ,nepaul pepper and salt to taste2 let it simmer very gently for half an hour2 strain1 put it back in the pan1 and add one pound of nicely crimped skate to the sauce2 let the fish cook very gently until done1 which will take from twenty minutes to half an hour4 ,serve with sippets of fried bread and parsley round the dish4 #h4 ,brown ,oyster ,stew4 ,make the sauce just the same as in preceding recipe1 only add the juice of the oysters to it2 strain1 and add the oysters themselves4 ,a few drops of tarragon and ,chili vinegar are an improvement1 and the juice of half a lemon4 ,this is a delicate dish1 and much liked4 #i4 ,lobster ,cutlets4 ,well pound the flesh of a good fresh lobster in a mortar 7the best brand of tin lobster will answer as well71 mix with it about two ounces of butter1 one small cup of bread crumbs1 salt and ,nepaul pepper to taste1 the grated rind of a lemon and half a nutmeg grated1 mix all together with two well beaten eggs2 form into cutlet shapes1 and egg and bread crumb them1 fry a golden brown in boiling fat or butter4 ,lay them on a sieve to drain off any fat there may be4 ,serve neatly on a dish1 and decorate with fried bread and parsley4 #aj4 ,oyster ,cutlets4 ,stew one dozen oysters in their own liquor gently1 till tender enough to chop very small2 mix with them one cup of bread crumbs1 some grated nutmeg and lemon peel1 salt and pepper to taste2 bind all together with a well-beaten egg or two1 form into cutlets1 and fry in butter a pale yellow2 drain on a sieve4 ,serve with fried sippets of bread and parsley round them4 ,these are very delicious and simple4 #aa4 ,oysters ,fried on ,toast4 ,take as many oysters as you need1 dip each into well beaten egg1 and then into bread crumbs1 fry in butter a golden colour1 sprinkle with pepper and salt4 ,have ready as many pieces of fried bread1 cut out with a round cutter1 as you have oysters1 lay an oyster on each2 garnish the top with a sprinkling of chopped green parsley and a piece or two of lemon cut in dice shape4 #ab4 ,irish ,cutlets4 ,remove the skin and bone from any cold fish you may have remaining2 well pound the flesh in a mortar2 add one cup of bread crumbs1 salt and ,nepaul pepper to taste1 a teaspoon of chopped onion1 a teaspoon of chopped parsley1 mix all well together with one or two well beaten eggs1 shape into cutlets1 sausages1 or rounds1 and fry a pale golden colour4 ,serve neatly garnished with parsley1 and slices of lemon on a stand of potato4 #ac4 ,smoked ,haddock ,croquets4 ,get a good sized smoked haddock1 put it in the oven a few minutes1 pick out all bones and skin1 pound the flesh in a mortar1 add one teaspoon chopped onion1 one teaspoon of herbs as for veal stuffing1 the grated rind of half a lemon1 pepper and salt to taste1 one tea-cup of fine bread crumbs2 mix well1 bind all with one or two well beaten eggs1 form into croquets1 egg and bread crumb them1 fry in butter a delicate gold colour4 ,serve round a wall of mashed potatoes2 garnish with parsley and fried bread4 #ad4 ,baked ,fish4 ,get a good sized gurnet1 stuff it with the following mixture2 tie it carefully round with tape 7string cuts the fish71 put it in a baking tin1 cover over with little dotes of butter here and there and a sprinkling of salt and pepper4 ,put it into the oven1 and bake till well done2 remove the tape carefully1 so as not to spoil the look of the fish4 ,ornament with tufts of parsley1 and serve with a dish of mashed potatoes1 or fried potato chips4 ,fish ,stuffing4 ,one cup of fine bread crumbs1 three ounces of butter well worked in1 one teaspoon of herbs1 as for veal stuffing1 pepper and salt to taste1 the yolks of two eggs4 ,mix all well together1 and stuff the fish neatly4 #ae4 ,baked ,smoked ,haddock4 ,get a good sized haddock1 stuff it with the following mixture1 and proceed as in above recipe4 ,fish ,stuffing4 ,one tea-cup of fine bread crumbs1 two well boiled onions chopped and mashed to pulp1 three ounces of butter1 a small quantity of sage to taste chopped very fine1 pepper and salt to taste4 ,mix all well together1 and stuff the fish4 #af4 ,curried ,haddock4 ,put a smoked haddock in the oven for a few minutes2 free it of bone and skin and set it aside4 ,cut up an onion very small1 also two beads of garlic chopped1 two bay-leaves chopped2 fry in three ounces of butter with twenty-four cloves a nice brown1 then add one tablespoon of best currie powder2 stir2 and1 lastly1 add the fish4 ,stir well1 and keep frying till the fish is almost dry4 ,serve with a separate dish of plain boiled rice4 #ag4 ,curried ,lobster4 ,cut up an onion1 two beads of garlic1 two bay-leaves1 and fry1 in two ounces of butter with twenty-four cloves1 a nice colour1 then add one tablespoon of best currie powder4 ,let it all fry for two or three minutes1 then add two tablespoons of tomato pulp1 a blade of mace1 and a cup of water2 let it simmer gently for one hour1 then just before serving add salt to taste1 and a squeeze of lemon1 and the contents of a best brand tin of lobster4 ,serve with a separate dish of boiled rice4 #ah4 ,curried ,eel4 ,cut up an onion1 two beads of garlic1 two bay-leaves1 and fry in two ounces of butter and twenty-four cloves a nice brown2 then add one tablespoon or a little less of best currie powder2 stir2 then add one cup of water1 and a two-penny packet of ,edwards' ,tomato ,soup4 ,let it simmer gently for one hour4 ,then add one pound of eels that have been nicely skinned and cleaned4 ,let the fish thoroughly cook in the sauce1 and about five minutes before it is ready add the milk of a cocoa-nut4 ,serve with a dish of plain boiled rice4 #ai4 ,devilled ,eels4 ,well clean and skin one pound of eels1 cut into two-inch lengths1 roll in flour1 sprinkle well with salt and ,nepaul pepper4 ,fry in butter a nice colour4 ,serve1 neatly heaped one on the other1 with bits of parsley in between4 ,fried or mashed potatoes is the right accompaniment for this dish1 or plain boiled rice4 #bj4 ,fish and ,potato ,cutlets4 ,mash some potatoes1 take any cold fish1 free it of skin and bone4 ,mix them together with one teaspoon of chopped onion1 one teaspoon of herbs as for veal stuffing1 salt and pepper to taste1 the grated rind of half a lemon4 ,form into cutlet shape1 egg and bread crumb them1 and fry a nice golden brown4 ,decorate with fried parsley4 #ba4 ,filleted ,hake4 ,get one pound of filleted hake4 ,chop up an onion very small1 mix with a teaspoon of herbs1 chopped parsley1 lemon thyme and basil1 and pepper and salt to taste4 ,sprinkle each fillet with this rather thickly1 then roll it up and tie with a tape4 ,now put it aside4 ,cut up an onion1 two beads of garlic1 two bay-leaves1 fry in two ounces of butter a nice yellow1 then add one tea-cup of water and one packet ,edwards' ,tomato ,soup4 ,let it simmer gently twenty minutes4 ,add your fillets1 and let them cook in the sauce4 ,before serving untie the tape with great care4 #bb4 ,filleted ,herrings4 ,bake as many hard solid herrings as you require in vinegar1 with a pinch of ,nepaul pepper and salt1 and two or three bay-leaves4 ,when done1 split each fish down the back1 remove the bone1 and then sprinkle with some chopped onion and green parsley1 and put it together so that it looks as before4 ,serve cold1 with a nice sauce made of equal parts of olive oil and vinegar4 ,this is very nice served with salads of any kind4 #bc4 ,filleted ,skate4 ,get one pound of fillets of skate or crimped skate4 ,sprinkle them with a little chopped onion1 parsley and a hard boiled egg chopped2 pepper and salt to taste4 ,roll the fish up1 and tie with tape4 ,cut up an onion into rings1 chop two beads of garlic and fry in two ounces of butter a nice brown4 ,add two tablespoons of tomato pulp1 one tea-cup of water1 twelve cloves1 twelve peppercorns1 and two bay-leaves4 ,let it simmer gently half an hour1 then add the skate1 and cook it in the sauce4 ,before serving1 remove the tape and the bay leaves4 #bd4 ,baked ,mackerel4 ,get some fine mackerel1 sprinkle it over with ,nepaul pepper and salt1 chopped onion1 two bay-leaves1 two beads of garlic chopped fine1 then pour over all one cup of tomato pulp4 ,bake in the oven till the fish is done4 ,dish the fish very neatly1 and strain the liquor over them4 #be4 ,cod ,steak4 ,take some good sized pieces of cod1 but not too large1 roll them in flour and fry a nice colour4 ,then fry some onions as for beef steak1 and smother the fish with them4 ,this is liked very much by children4 #bf4 ,curried ,cutlets4 ,free some cold haddock of bone and skin4 ,pound the flesh in a mortar4 ,mix with it one dessertspoon of chopped onion1 two beads of chopped garlic1 one teaspoon of best currie powder4 ,mix well4 ,if not quite sufficiently firm to handle1 stir in a well beaten egg4 ,form into cutlets1 and fry in butter a nice colour4 ,serve with a separate dish of plain boiled rice or as a kedgree1 as per recipe given4 #bg4 ,white ,cutlets4 ,well pound any cold white fish you may have in a mortar4 ,add the grated peel of half a lemon1 half a nutmeg grated1 pepper and salt to taste4 ,mix well4 ,then add a well-beaten egg to bind the mixture1 form into cutlets or flat cakes1 and poach in milk till set4 ,serve with shrimp sauce over4 #bh4 ,fish and ,tomatoes4 ,get some red or grey mullet4 ,plain boil1 and serve them in the middle of the dish4 ,while hot melt some butter over them1 and sprinkle with pepper and salt4 ,then surround them with small baked tomatoes all round the dish4 ,sprinkle over all some finely chopped parsley4 ,serve with potato snow4 #bi4 ,fish ,mould4 ,well pound the flesh of some nice white fish4 ,mix with it one cup of bread crumbs1 one teaspoon of herbs as for veal stuffing1 three ounces of butter1 the grated rind of half a lemon1 some grated nutmeg1 ,nepaul pepper and salt to taste4 ,well beat four eggs4 ,mix all together1 put in a plain buttered mould1 and bake till set4 ,turn out on to a paper4 ,garnish with parsley and slices of lemon and tomato4 #cj4 ,lobster ,mould4 ,well pound the contents of a tin of lobsters4 ,mix with one cup of bread crumbs1 one teaspoon of herbs1 the grated peel of half a lemon1 some grated nutmeg1 pepper and salt to taste1 three ounces of butter4 ,well beat three eggs4 ,mix together1 and put into a plain well-buttered mould4 ,steam till quite set4 ,turn out on to a round dish4 ,pour over a shrimp sauce4 ,n4,b4--,i have always said butter for all my fish dishes1 as the butter imparts a better flavour1 and in these days it can be had so cheaply2 but if lard and dripping is substituted by those who do not object to their use1 it answers quite as well4 ,,eggs ,,in ,,various ,,ways4 #a4 ,tumbled ,eggs4 ,put on half a pint of milk1 with a piece of butter the size of a walnut4 ,well beat up four eggs1 add one teaspoon of finely chopped onion1 a little ,nepaul pepper and salt to taste4 ,stir into the milk2 keep stirring all the time till it gets thick4 ,then lay it on nicely buttered toast1 and serve neatly dished and decorated with parsley4 #b4 ,baked ,eggs4 ,well grease a pie dish4 ,break into it as many eggs as you require1 taking care not to break the yolks4 ,sprinkle over the top a light layer of bread crumbs1 and pepper and salt to taste4 ,put some dabs of butter here and there over it1 and bake a nice golden colour4 ,this dish1 though simple1 is tasty and satisfying4 #c4 ,fricasseed ,eggs4 ,have ready some hard-boiled eggs4 ,shell them1 and cut them in quarters4 ,place them in a dish neatly4 ,now throw over them a white butter sauce1 as per sauce recipe ,no4 #a4 ,sprinkle over some ,nepaul pepper and salt to taste4 ,these should be eaten with toast sent to table separately4 #d4 ,dry ,egg ,currie4 ,chop four hard-boiled eggs very fine4 ,put them aside4 ,chop up one onion1 two beads of garlic1 very fine4 ,fry in three ounces of butter1 with twelve cloves1 a nice brown4 ,then add a tablespoon of best currie powder4 ,fry all together a few minutes1 and then add the minced eggs4 ,stir well1 and let all the moisture absorb4 ,add salt to taste1 and a squeeze of lemon juice4 ,serve with a separate dish of boiled rice or kedgree1 as per recipe given4 #e4 ,white ,egg ,currie4 ,have ready some hard-boiled eggs2 shell them and cut them in half4 ,put them aside4 ,chop one onion and two cloves of garlic small1 and fry in three ounces of butter with twenty-four cloves a pale yellow1 then add one dessertspoon of the best currie powder1 the milk of a cocoa-nut1 and one small tea-cup of rich thick cream4 ,let it simmer gently for about half an hour4 ,strain it1 and then add salt to taste1 a squeeze of lemon1 taking great care not to curdle the cream1 and lastly1 add the eggs4 ,warm thoroughly through4 ,serve with a separate dish of rice4 #f4 ,egg ,zeste4 ,chop up six hard-boiled eggs small4 ,mix with them one teaspoon of chopped onions1 one teaspoon of chopped parsley1 one bead of garlic1 very fine1 ,nepaul pepper and salt to taste1 the grated rind of a small lemon1 and lastly1 the strained juice of the lemon4 ,this is very nice eaten with salads of any kind1 or between bread and butter as a sandwich4 #g4 ,baked ,eggs with ,cheese4 ,butter a pie dish1 sprinkle it well over with grated ,parmesan cheese1 a dust of ,nepaul pepper and salt4 ,now break in six eggs1 cover over with grated cheese1 a dust of ,nepaul pepper and salt1 and bake a nice golden brown4 #h4 ,plain ,omelette4 ,beat up the yolks of three eggs with two ounces of butter quite smooth4 ,add to it pepper and salt to taste1 and a tablespoon of milk4 ,now beat the whites to a stiff froth1 and stir them thoroughly into the mixture4 ,put in just a small pat of butter into a thoroughly clean frying-pan4 ,pour in your mixture1 and let it set and get a bright golden yellow4 ,turn over neatly1 lay it in a napkin1 and garnish with parsley4 ,the chief secret is a clean pan and a perfectly clear fire1 which must not be too fierce4 #i4 ,omelette with ,herbs4 ,just as previous one4 ,only add to the mixture one teaspoon of chopped onion1 and one teaspoon of parsley4 ,fry the same as above1 and serve on a napkin4 #aj4 ,eggs with ,tomatoes4 ,well butter as many ,darrol moulds 7plain ones7 as you require1 break an egg into each1 carefully1 add a dust of pepper and salt1 put a wee dab of butter on top1 and bake in the oven till nicely set4 ,have ready as many nice round red tomatoes as you have eggs1 put them in a greased baking-tin1 put a small dab of butter on each1 dust them with pepper and salt1 and bake them till soft4 ,now dish with an egg and a tomato alternately1 and sprinkle over all some chopped parsley4 ,this is a simple but pretty and tasty dish4 #aa4 ,egg and ,mushroom ,souffle4 ,boil one ounce of semolina in one cup of milk till quite thick1 take it off the fire1 stir into it while hot a piece of butter the size of a walnut2 let it get cool4 ,when nearly cold1 stir in three well beaten eggs1 yolks and whites separately1 the whites beaten to a stiff froth4 ,add ,nepaul pepper and salt to taste4 ,well butter a plain border mould1 fill the mixture in1 let it bake till well set and of a nice colour4 ,have ready some mushrooms1 prepared thus--pick and skin them1 and fry them in plenty of butter1 and pepper and salt1 till quite soft and done4 ,turn out your souffl on to a paper1 and fill in the centre with the fried mushrooms2 sprinkle over the whole a little chopped parsley4 ,serve very hot4 #ab4 ,egg ,balls4 ,boil some eggs hard1 take out the yolks1 pound them in a mortar1 mix with equal proportion of fine bread crumbs passed through a wire sieve1 add a teaspoon of fine chopped onion1 one bead of garlic1 one teaspoon of parsley1 one ounce of butter2 mix well2 bind the mixture with well beaten raw egg1 form into balls1 fry a nice brown1 and serve strung on skewers4 #ac4 ,egg ,cutlets4 ,chop some hard-boiled eggs fine4 ,mix them with an equal quantity of fine bread crumbs4 ,add pepper and salt to taste4 ,bind the mixture with well beaten raw eggs4 ,form into nice shaped cutlets1 and fry in butter a bright golden yellow4 ,serve neatly1 and garnish with fried parsley and sippets of bread4 #ad4 ,surprise ,eggs4 ,boil as many eggs as you need hard4 ,cut a very small piece off the pointed end1 so that the egg can stand1 and then cut off as little as possible of the end--just enough to be able to take out the yolk nicely4 ,if the white is very thick1 thin it with a sharp knife1 but be very careful not to spoil the shape4 ,pound the yolks in a mortar4 ,mix with them one or two anchovies also pounded1 a bit of butter1 some ,nepaul pepper1 a few fine bread crumbs4 ,mix well together1 form the mixture into little balls1 and proceed to fill the whites of the eggs1 so that it looks somewhat like the yolk inside4 ,now have ready a nice salad made of lettuce1 endive1 tarragon1 and chervil1 chopped very fine1 and looking like a bed of moss4 ,on this set the eggs1 and ornament with chopped beet-root4 ,this is a very pretty dish1 and exceedingly tasty1 and suitable for breakfast1 lunch1 or dinner4 #ae4 ,stewed ,eggs4 ,have a nice1 tasty brown sauce1 as ,no4 #ag4 ,put to it as many hard-boiled eggs as you want1 cut in half some turned olives1 and a few button mushrooms4 ,let it warm thoroughly through1 and serve1 ornamented with fried sippets of bread4 ,,lentils1 ,,rice1 ,,and ,,macaroni ,,in ,,various ,,ways4 #a4 ,lentil ,moulds4 ,boil half a pint of lentils in one pint of water till quite soft and mashed up2 if more water is required1 add a little drop2 chop up an onion very small1 two beads of garlic chopped1 a pinch of lemon thyme1 the grated rind of half a lemon1 two eggs well beaten1 pepper and salt to taste4 ,mix well together1 butter some plain ,darrol moulds1 put the mixture in and bake till set1 turn them out on to a paper1 garnish with parsley1 sippets of fried bread and hard-boiled eggs in quarters4 #b4 ,lentil ,cutlets4 ,boil some lentils as in previous recipe1 flavour in the same way1 mix with them one tea-cup of bread crumbs1 form into cutlets1 fry in butter a nice colour4 ,dish neatly1 and pour over them a tomato sauce1 as per recipe ,no4 #ae4 #c4 ,plain ,dhl4 ,boil some lentils plain1 put them aside1 now cut up an onion1 two beads of garlic1 and fry in three ounces of butter with twenty-four cloves a pale yellow1 then put in your lentils1 and two bay-leaves4 ,let it simmer gently for about one hour2 the lentils must not be thick2 salt to taste4 ,serve with a separate dish of plain boiled rice1 and slices of lemon1 to squeeze over it4 #d4 ,lentil ,currie4 ,boil some lentils plain1 put them aside4 ,now cut up an onion1 two beads of garlic1 and two bay-leaves2 fry in three ounces of butter with twenty-four cloves a nice brown1 then add one tablespoon of the best currie powder1 stir1 and then put in your lentils2 let them simmer gently for one hour2 add salt to taste1 and a small cup of tomato pulp4 ,serve with a separate dish of plain boiled rice4 #e4 ,haricot ,bean ,pie4 ,boil one pint of haricot beans till quite soft1 put a mite of soda in the water to soften it1 when quite done drain and set aside4 ,cut up an onion into rings1 chop up two beads of garlic2 fry these in three ounces of butter with twenty-four cloves a nice golden colour4 ,now add one teaspoon of the best currie powder1 and one cup of tomato pulp4 ,mix well1 then add ,nepaul pepper and salt to taste1 a few drops of tarragon vinegar2 put in your beans1 and mix well4 ,turn out in a pie dish1 and let them cool4 ,cover with a nice homely short crust1 and bake a nice golden brown4 ,this pie is nutritious1 and really nice4 #f4 ,haricot ,bean ,stew4 ,boil one pint of beans till quite soft1 drain1 and set them aside4 ,make a thorough tasty brown sauce1 as ,nos4 #af or #ah in recipes given2 pour it over the beans1 warm all thoroughly through1 and serve decorated with sippets of fried bread and slices of lemon4 #g4 ,haricot ,bean ,currie4 ,boil the beans as in previous recipe2 cut up an onion and two beads of garlic2 fry in three ounces of butter with twenty-four cloves a nice brown4 ,add one tablespoon of best currie powder1 one cup of tomato pulp1 a stick of cinnamon1 a blade of mace1 the peel of half a lemon grated1 salt to taste2 put in your beans1 and let them simmer very gently for half an hour1 taking great care they do not burn4 ,serve with a separate dish of rice4 #h4 ,haricot ,bean ,pudding4 ,get one pint of dried green haricots1 boil till quite soft2 mash them up thoroughly with a fork4 ,add three ounces of butter1 pepper and salt to taste1 one teaspoon of chopped parsley1 one teaspoon of chopped onion2 mix well4 ,add a well-beaten egg2 well butter a plain mould2 put the mixture in and steam for one hour4 ,turn out on to a dish1 paper and decorate with parsley and small sliced tomatoes4 #i4 ,plain ,boiled ,rice4 ,in boiling rice as it should be done1 observe the following directions1 and success is bound to follow3--7#a7 ,use the best rice only4 7#b7 ,do not be afraid of plenty of water1 four quarts to one pound4 7#c7 ,put in the rice as the water comes to the boil1 having put in a good teaspoon of salt before you add the rice4 7#d7 ,watch carefully the moment the rice is soft1 drain at once and set before the fire to steam for about half an hour or more2 by this means your rice will be grain from grain separate1 and look most appetising4 ,these remarks apply to the cooking of rice in every form1 when it is required dry1 and to eat with savouries4 #aj4 ,yellow ,rice4 ,never throw away the water in which kedgrees or yellow rice have been boiled4 ,they make delicious soups on meat days1 with the addition of a little ,armour's ,beef ,extract1 as the stock is already flavoured and thickened2 or it will make a delicious mullagatawny soup with the addition of currie powder1 and made according to recipe ,no4 #i 7,soups71 without the herrings1 and using the liquor instead4 ,this applies equally to the water in which haricot beans and peas have been boiled4 ,it always makes good stock for soup4 ,boil in the water you put on for your rice one large onion whole1 three beads of garlic whole1 twenty-four cloves1 the seeds of twelve cardamoms1 three bay-leaves1 two sticks of cinnamon1 two blades of mace1 and a pennyworth of saffron1 one heaped up teaspoon of salt4 ,let these come to the boil1 and then add one pound of the best rice4 ,watch carefully4 ,taste it from time to time4 ,the moment the rice is soft drain at once1 and set before the fire to steam4 ,before serving remove the onion1 garlic1 bay-leaves1 cinnamon1 and mace1 but not the cloves and cardamoms4 ,decorate with onions fried crisp and brown1 sultanas fried1 and almonds blanched and fried4 ,this is very nice4 #aa4 ,kedgree4 ,put on some water with all the flavourings of the previous recipe1 omit the saffron4 ,when it comes to the boil add half a pound of pink lentils that have been well washed4 ,when these change colour and get yellow1 which will take about five minutes1 add half a pound of best rice2 stir well1 and watch carefully4 ,the moment the rice is done enough drain at once1 and set before the fire to steam4 ,remove the spices1 etc41 as before1 and decorate in the same way4 #ab4 ,another ,kedgree4 ,do some rice as yellow rice recipe4 ,add to it some flaked smoked haddock1 and one teaspoon of herbs as for veal stuffing1 and two ounces of butter4 ,mix well loosely with a fork4 ,serve hot1 and decorate with hard-boiled eggs cut in quarters1 and onions fried crisp and brown4 #ac4 ,another ,kedgree4 ,the same as ,no4 #aa4 ,add to it four hard-boiled eggs chopped fine1 two ounces of butter4 ,mix well lightly with a fork1 and serve1 decorated in the usual way with fried onions brown and crisp and fried almonds4 #ad4 ,tomato ,rice4 ,cut up an onion into thin rings1 chop two beads of garlic1 also two bay-leaves2 fry this in three ounces of butter with twenty-four cloves a nice pale yellow4 ,now add one cup of tomato pulp1 salt and ,nepaul pepper to taste1 a few drops of tarragon vinegar4 ,stir well2 let it simmer for about twenty minutes2 strain1 and pour the sauce over some cold rice you may have by you2 cover up1 and warm thoroughly through4 ,serve decorated with bright ,west ,indian pickles4 #ae4 ,cheese ,pillau4 ,boil some rice1 with all the flavouring as for yellow rice4 ,remove the spices1 etc4 ,add two ounces of butter and three ounces of grated ,parmesan cheese1 ,nepaul pepper and salt to taste4 ,mix all lightly with a fork4 ,dish garnished with watercress4 #af4 ,rice ,savoury4 ,any cold rice you may have by you may do for this dish4 ,well beat up two eggs with a little milk2 mix with one small onion chopped1 one small bead of garlic1 one teaspoon of chopped parsley1 one teaspoon mixed of lemon thyme1 tarragon and chervil1 ,nepaul pepper and salt to taste4 ,mix all well together4 ,put it into a plain mould well buttered2 put it in the oven till well set4 ,turn out on to a paper4 ,garnish with tufts of parsley and small red tomatoes4 ,n4,b4--,rice can be cooked any colour1 by simply adding a harmless vegetable colouring to the water in which it is boiled1 and thus it looks very pretty served with stewed fruits1 etc41 as it makes the simplest thing look appetising and nice4 ,any cook with very little ingenuity could turn out any number of pretty and tasty dishes of rice alone2 it has the advantage of being nutritious and digestible1 and is about the most economical thing there is in the market4 #ag4 ,macaroni ,savoury4 ,boil as much macaroni as you require1 in salt and water4 ,when tender1 drain1 and put it aside4 ,cut up an onion into very thin rings1 chop two beads of garlic small1 fry in three ounces of butter with twenty-four cloves a pale yellow1 then add one cup of tomato pulp2 stir well2 the grated rind of half a lemon1 ,nepaul pepper and salt to taste1 a few drops of tarragon vinegar2 pour over the macaroni1 and warm thoroughly through4 ,this is a delicious and most digestible dish4 ,garnish with watercress in bunches round the dish1 and serve4 #ah4 ,macaroni ,cheese4 ,boil some macaroni plain4 ,put it in a well-buttered pie dish thus--a layer of macaroni1 a layer of grated ,parmesan cheese1 a sprinkling of mustard and salt1 till the dish is full on the top1 sprinkle the cheese4 ,beat up three eggs well in one pint of milk1 pour it over the macaroni1 and well cover it4 ,put a few dabs of butter over it here and there1 and put it in the oven1 and bake a bright golden brown4 ,serve1 decorated with a nice frill round the dish4 #ai4 ,curried ,macaroni4 ,boil some macaroni4 ,put it aside4 ,cut up an onion into thin rings1 chop up two beads of garlic1 fry in three ounces of butter with twenty-four cloves a delicate brown4 ,now add one tablespoon of best currie powder1 one cup of tomato pulp1 the grated rind of half a lemon1 and the strained juice of half a lemon1 salt to taste4 ,pour the sauce over the macaroni1 and serve thoroughly hot4 #bj4 ,macaroni ,savoury4 ,boil some macaroni1 cut it into short lengths of about two inches long1 well beat up three eggs4 ,mix with them one teaspoon of chopped onion1 one teaspoon of herbs as for veal stuffing1 one teaspoon of chopped parsley1 ,nepaul pepper and salt to taste4 ,mix it thoroughly with one cup of milk1 and stir it well into the macaroni4 ,pour it into a pie dish1 put a few dabs of butter over the top here and there1 and bake a nice brown4 ,n4,b4--,vermicelli answers all the same purpose as macaroni4 ,some like it better and think it more delicate2 both are cheap and nutritious1 and both are capable of manipulation in a great many ways4 ,,vegetables ,,in ,,various ,,ways4 #a4 ,potato ,baskets4 ,get some nice long kidney potatoes1 peel them very thin1 cut them in half1 then cut off a small piece at each end1 so that the potato will stand like a cup1 scoop out the inside neatly1 leaving a thin wall of potato4 ,make it nice and smooth outside and in4 ,fry these in a bath of boiling fat a nice golden brown4 ,now take them out and stand them up like cups1 fill each one with a farce of fish1 or lentils1 or mushrooms as desired1 and sprinkle over the top some chopped parsley4 ,this is a novel and pretty dish4 #b4 ,potato ,balls4 ,boil some potatoes1 pass them through a sieve4 ,mix with them some butter1 pepper and salt1 form into good sized balls with the hand1 put them on a buttered tin1 brush over them a well beaten egg1 and put them in the oven till they are a nice brown colour4 #c4 ,mashed ,potatoes4 ,mash some potatoes with butter1 pepper and salt4 ,now well grease a plain pudding mould1 fill your potatoes into it to get moulded1 warm one minute1 and turn out on to a dish1 brush it over with well beaten egg1 and then well sprinkle with fine bread crumbs1 put on little dabs of butter all over it1 and bake in the oven a bright golden colour4 ,garnish with parsley4 #d4 ,potato ,snow4 ,boil some potatoes1 mash them with butter1 pepper and salt1 pass them through a wire sieve in the dish in which they are to be served4 ,they must not be disturbed afterwards1 as the light look would be gone1 and so the dish get spoiled4 #e4 ,potato ,rings4 ,well wash and thinly peel some nice large potatoes1 cut them in slices1 then take a nice cutter and stamp them out quite round1 and then a smaller cutter to stamp out the centre so as to form a ring4 ,fry these rings a golden brown in a bath of fat1 drain them in a sieve4 ,serve neatly dished and garnished with parsley4 ,the centres need not be wasted1 but fried for another dish4 #f4 ,potato ,pie4 ,parboil some potatoes1 slice them1 put them in a pie dish thus--a layer of potatoes1 then sliced onions and tomatoes1 a few cloves1 pepper and salt1 and a spoonful of water1 and so on till the dish is full4 ,cover with a light crust1 and bake a golden brown1 ornament with a frill round the dish1 and serve4 #g4 ,mixed ,vegetable ,pie4 ,parboil some potatoes1 carrots1 turnips1 some green cabbage1 cauliflower4 ,cut the former into nice slices1 the cauliflower into nice bunches1 so1 too1 the cabbage4 ,now put them in a pie dish thus--a layer of the vegetable mixture1 then some sliced onions and tomatoes and a few cloves and a spoonful of water1 pepper and salt to taste2 fill up the dish thus4 ,cover with a nice light crust and bake a golden brown2 ornament as before4 #h4 ,stewed ,onions ,white4 ,parboil some onions 7,spanish71 put them aside4 ,have ready some white butter sauce1 as recipe ,no4 #a1 and put your onions into it1 and finish cooking them in the sauce4 ,serve with a sprinkling of pepper and salt over them4 #i4 ,stewed ,onions ,brown4 ,parboil some onions as before4 ,have ready a good brown sauce1 as recipe ,no4 #ad1 put your onions in1 and let them finish cooking in the sauce4 ,if liked1 a sprinkling of chopped parsley may be put over the onions before serving4 #aj4 ,farced ,cucumbers ,stewed4 ,parboil some small cucumbers1 scoop out the inside with care1 taking care the outsides are not injured4 ,stuff these with a lentil farce1 as recipe ,no4 #a for lentil moulds4 ,have ready some good brown sauce as recipe ,no4 #ad1 and finish cooking your cucumbers in it4 ,dish neatly1 and pour the sauce round4 #aa4 ,cucumbers on ,toast4 ,boil some cucumbers 7small ones7 till tender4 ,lay them neatly on pieces of toast1 pour over them a white butter sauce1 as recipe ,no4 #a4 ,sprinkle over with pepper and salt1 and serve hot4 #ab4 ,stewed ,vegetable ,marrow4 ,get some small marrows1 peel them1 scoop out the inside carefully1 stuff them with a farce thus--boil some onions1 mash them with a fork4 ,add one cup of fine bread crumbs1 some chopped sage to taste1 two ounces of butter1 pepper and salt4 ,mix well1 and stuff the marrows4 ,now steam the marrows till nearly done4 ,have ready some good brown sauce1 as recipe ,no4 #ad1 finish cooking your marrows in that4 ,dish neatly1 and pour the sauce round them4 ,a separate boat of apple sauce to eat with them is liked by some4 #ac4 ,marrows on ,toast4 ,peel and cut into quarters some nice young marrows4 ,put the pieces into a jar with some butter1 pepper and salt4 ,cover the jar close1 and put it into the oven4 ,let the marrows cook in their own steam4 ,when done place them on nicely cut pieces of buttered toast2 sprinkle over them pepper and salt4 ,these are really delicious4 #ad4 ,stewed ,cabbage ,stalks4 ,get good thick stalks2 cut away all the outside1 till you come to the tender part inside2 cut these into two-inch lengths4 ,parboil them in a little salt and water1 and then finish cooking them1 in either a white sauce as ,no4 #a recipe1 or brown as ,no4 #ad recipe4 ,either way they are truly delicious1 and by far the best part of the cabbage in flavour and goodness4 #ae4 ,spinach with ,eggs4 ,well pick and wash some spinach2 put it in a pan with only the water that is in the leaves2 let it boil till quite tender4 ,mash it with a fork with a little butter1 pepper and salt4 ,put some on pieces of neatly cut buttered toast1 then on each piece lay a well poached egg4 ,sprinkle over with pepper and salt1 and serve4 #af4 ,spinach ,indian ,way4 ,wash and cook some spinach as before4 ,put it aside4 ,cut up an onion into rings1 and fry in two ounces of butter a pale yellow4 ,put in your spinach2 stir well3 add ,nepaul pepper and salt to taste4 ,this may be eaten on toast1 or with plain boiled rice4 #ag4 ,farced ,parsnips4 ,parboil some nice young parsnips4 ,scoop out the inside1 and stuff with a farce of fish made thus--boil a salt haddock1 remove all skin and bone1 pound the flesh in a mortar4 ,add one teaspoon of herbs as for veal stuffing1 ,nepaul pepper to taste1 a small cup of bread crumbs1 some butter and a teaspoon of chopped onions2 bind the whole with well beaten eggs1 and stuff your parsnips4 ,now finish cooking by steaming them4 ,serve neatly on a dish1 and pour over them either a brown sauce as ,no4 #ad1 or white as ,no4 #a1 whichever is liked best4 #ah4 ,farced ,carrots4 ,parboil some nice sized carrots4 ,scoop out the inside1 and stuff with a farce as for lentil moulds1 recipe ,no4 #a4 ,finish cooking by steaming them1 and then pour over a tomato sauce1 as recipe ,no4 #ae1 and serve4 #ai4 ,vegetable ,stew4 ,cut up an onion into rings1 chop two beads of garlic1 and fry in three ounces of butter with twenty-four cloves2 let it get a nice golden colour4 ,now add sliced potatoes1 carrots1 turnips1 parsnips1 and pour over all one pint of water1 two tablespoons of mushroom ketchup1 salt and ,nepaul pepper to taste4 ,cook till the vegetables are quite tender1 and serve4 ,this is quite as nice as ,irish stew with meat in it4 #bj4 ,farced ,tomatoes4 ,scoop out the middle of the tomato with great care4 ,put into it a farce made thus--one small cup of bread crumbs1 one teaspoon of herbs as for veal stuffing1 two ounces of butter1 pepper and salt to taste2 bind with the yolk of one or two well beaten eggs4 ,stuff your tomatoes1 put a little dab of butter on the top of each1 sprinkle with pepper and salt1 and bake in the oven till soft4 ,dish neatly2 sprinkle over them some chopped green parsley4 ,these may be served on pieces of fried bread4 ,they are very nice served thus4 #ba4 ,mushroom and ,olive ,stew4 ,make a nice brown sauce as recipe ,no4 #ad4 ,add to it some turned olives1 and some nice button mushrooms4 ,garnish the dish with fried sippets of bread and chopped green parsley4 #bb4 ,mushrooms on ,toast4 ,well pick and clean some mushrooms1 fry in about four ounces of butter1 with pepper and salt to taste4 ,cook till the mushrooms get quite black4 ,serve on neatly cut pieces of toast2 heap them one on the other1 and garnish with tufts of parsley4 #bc4 ,celery ,stew4 ,cut up some nice tender stalks of celery into three-inch pieces1 parboil in milk1 then put it into a sauce as recipe ,no4 #a1 and finish cooking thus--add the grated rind of half a lemon1 the grate of a nutmeg1 ,nepaul pepper and salt to taste4 ,lay this on nicely trimmed slices of toast1 and serve4 ,the celery may be stewed in a brown sauce1 as per recipe ,no4 #ad1 instead of the white2 it is nice either way4 #bd4 ,sea-,kale ,stew4 ,serve the same as celery1 or plain boil1 and pour over a good white butter sauce1 in which a little cream has been mixed1 to make it extra rich4 #be4 ,stewed ,green ,peas4 ,shell your peas1 and put them into a jar4 ,add two ounces of butter1 a little pepper and salt1 and one saltspoon of sugar2 cover close1 and put into the oven to cook in their own steam4 ,when quite done1 turn out into a dish1 pour over them a good brown sauce1 as ,no4 #ad1 add a teaspoon of chopped green mint1 and serve4 #bf4 ,stewed ,french ,beans4 ,get some tender ,french beans1 cut them in two or three pieces each across1 not lengthways1 cook the same as peas in a jar1 omitting the sugar4 ,turn out on a dish1 and pour over them a brown parsley sauce1 as recipe ,no4 #ah4 #bg4 ,french ,beans on ,toast4 ,get some very young ,french beans1 put them in whole in a jar1 with butter1 pepper and salt1 and a mite of soda to preserve the colour4 ,cook them as in previous recipe4 ,turn them out when done1 and lay on neatly cut slices of well buttered toast4 ,sprinkle over with pepper and salt1 and serve very hot4 #bh4 ,stewed ,broad ,beans4 ,well boil some broad beans in salt and water2 take off the skins1 and pour over the beans a parsley and butter sauce1 as recipe ,no4 #c4 ,these may be served on toast1 and thus make a substantial dish1 and very nice4 #bi4 ,jerusalem ,artichokes on ,toast4 ,peel very carefully and trim nicely2 throw them into cold water as you peel them1 or they will get discoloured4 ,boil in salt and water till quite soft2 drain2 mash them with a fork till quite smooth1 with butter1 pepper and salt4 ,put the artichokes thickly on nicely cut pieces of buttered toast1 and sprinkle with pepper and salt1 and serve4 ,this is simply delicious1 though simple4 #cj4 ,egg ,plant ,savoury4 ,cut up some egg plants into quarters2 put them into a jar1 with butter1 pepper and salt2 cover close1 and put in the oven4 ,when done1 take them out1 mash them smooth with a fork4 ,add two hard-boiled eggs chopped fine1 and a few bread crumbs1 fill the mixture with little scallop shells1 brush over the top of each with well beaten egg1 sprinkle on some fine bread crumbs1 put a little dab of butter on each1 and just put in the oven to brown4 ,serve them in the shells1 neatly dished4 ,,salads ,,in ,,various ,,ways4 ,these are very little understood in this country4 ,almost any vegetable cold can be made into a most appetising salad4 ,by this means you have really delicious dishes1 and there is no waste of cold vegetables or fish4 ,i will give a few which1 though known1 are very seldom used1 and ,i want to impress the fact in the minds of my readers that salads are healthy and economical1 and generally liked by young and old1 and the very little trouble they take in preparation is well repaid by the result4 #a4 ,potato ,salad4 ,mash up any cold potatoes you may have1 mix them with any cold fish4 ,add a tablespoon of best olive oil1 some caper vinegar1 and a few chopped capers1 one teaspoon of chopped onions1 one bead of garlic chopped very small1 the grated rind of a small lemon1 the juice of half a lemon strained1 salt and ,nepaul pepper to taste2 mix thoroughly4 ,serve it in a glass dish neatly piled up1 smooth with a fork4 ,sprinkle over the whole some chopped hard-boiled egg1 and arrange pretty ,west ,indian pickles over it for decoration4 #b4 ,plain ,potato ,salad4 ,cut up any cold potatoes in slices1 mix with them a teaspoon of chopped onion1 a teaspoon of chopped parsley1 and pour over it equal quantities of best olive oil and vinegar that has been well mixed with a little pepper and salt4 #c4 ,mixed ,vegetable ,salad4 ,cold carrots1 turnips1 potatoes1 green peas1 ,french beans1 beet-root1 celery1 cauliflower1 etc4 ,cut the carrots1 turnips1 potatoes1 etc41 with a nice fancy vegetable cutter2 mix in the green peas1 the ,french beans cut up in two or three pieces each1 the cauliflower in neat little branches4 ,mix with them a teaspoon of chopped onion1 a teaspoon of chopped parsley2 mix equal quantities of vinegar and best olive oil1 with pepper and salt to taste2 toss all lightly up together4 ,ornament with lettuce and watercress in bunches4 ,n4,b4--,german lentils1 green peas1 ,french beans1 broad beans1 all make a good salad by themselves with equal quantities of oil and vinegar1 and pepper and salt4 ,no cold vegetable is out of place4 ,every one more or less knows how to make salads from lettuce1 endive1 watercress1 radishes1 mustard and cress1 etc41 etc42 so it would be useless to enter into that in this little book4 ,i will1 however1 give directions for a few simple salad sauces that ,i find generally approved of4 #d4 ,salad ,sauce ,no4 #a4 ,boil some eggs hard1 two or three will be enough1 take out the yolks1 bruise them with the back of a spoon quite smooth1 add a teaspoon of made mustard4 ,mix well1 then add two tablespoons of olive oil1 a little at a time1 till well mixed1 then two tablespoons of vinegar1 stirring all the while4 ,lastly1 a few drops of tarragon vinegar1 a few drops of garlic vinegar1 a salt spoon of castor sugar1 and salt to taste4 ,some like a spoonful of anchovy sauce added2 this is1 of course1 a matter of taste4 #e4 ,sauce ,no4 #b4 ,break in the yolks of three eggs into a basin1 stir with a wooden spoon1 with two tablespoons of olive oil1 but a drop at a time only till the egg gets thick2 then mix in two tablespoons of vinegar gradually1 a few drops of tarragon1 a few drops of garlic1 a spoonful of made mustard1 and1 lastly1 two tablespoons of cream1 but this must be mixed with great care so that it does not curdle4 ,salt to taste4 #f4 ,sauce ,no4 #c4 ,one potato passed through a sieve1 the hard-boiled yolk of one egg rubbed smooth1 two tablespoons of olive oil1 two tablespoons of vinegar1 a few drops of tarragon vinegar1 a few drops of garlic vinegar1 and a few drops of ,chili vinegar2 mix all well and smoothly4 ,add salt to taste4 ,n4,b4--,all salads should have a dash of onion and garlic1 but very judiciously mixed4 ,the difference in the flavour of the salads is very great4 ,green salads may be mixed with lobsters1 anchovies1 sardines1 and any kind of cold fish4 ,,puddings ,,and ,,sweets4 ,i find the generality of ordinary puddings are dreadfully insipid4 ,it is not at all necessary that this should be the case4 ,and flavouring is cheap enough4 ,appearance1 too1 is a great thing4 ,the sense of sight1 smell1 and taste can easily enough be gratified with very little trouble4 ,and when one takes into consideration that our health depends on the way in which our food is prepared1 it becomes an actual matter of duty to take the necessary trouble to prepare it properly1 and bringing both intelligence and taste to bear on the subject4 #a4 ,currant and ,apple ,tart4 ,make a nice short crust of ,coombs' ,eureka ,flour1 thus--half a pound of flour1 three ounces of butter1 one egg well beaten1 a pinch of salt1 and one teaspoon of castor sugar4 ,make it into a nice dough with milk4 ,put in a pie dish one layer of dry currants well washed and picked1 a little grated lemon peel1 and a few drops of lemon juice1 then a spoonful of treacle and a few very fine bread crumbs1 then a layer of sliced fresh apples1 and again the currants1 and so on till the dish is full4 ,cover with the paste rolled thin1 and ornament prettily on the top with the paste nicely cut out1 etc41 etc4 ,bake a nice golden brown1 and when a little cool sprinkle castor sugar over the top4 ,serve with a nice custard or cream4 #b4 ,cabul ,cassalettes4 ,put half a pound of dried apricots to soak for about four hours1 pour the water in which they have been soaked into an enamel saucepan1 about a cupful4 ,add half a pound of sugar1 a little grated lemon peel1 and the juice of half a lemon4 ,let it get into a syrup1 then add the fruit1 and let it simmer gently for one hour4 ,make a nice puff paste of ,coombs' ,eureka ,flour1 roll out thin1 and line some nice shaped patty pans1 well greased1 with the paste2 prick it with a fork to prevent it blistering4 ,put it in a quick oven and bake a pretty golden brown1 turn out of the pans1 and fill the cases with the apricot stew2 then well whip some cream very stiff1 put it smoothly over the top of each1 so that it looks like white foam1 and then sprinkle over all either crushed crystallised violets or chopped pistachio nuts4 ,both are pretty1 or do half with the violets and half with the nuts4 ,arrange them neatly in a glass dish1 with a dish paper under4 ,these are very pretty1 and very delicious1 and simple to make4 #c4 ,fried ,almond ,rings4 ,make a paste thus--half a pound of ,coombs' ,eureka ,flour1 two ounces of butter1 two ounces of sugar1 a quarter pound of almonds ground to a paste4 ,mix well together4 ,add one well-beaten egg1 with just enough milk to make the mixture into a good dough1 roll out about a quarter of an inch thick1 stamp out some rounds about the size of the top of a tumbler1 then take some smaller rounds and stamp out the inside so as to form rings4 ,fry these rings in a bath of boiling lard a pale golden colour1 drain them on a sieve1 and sprinkle well over with castor sugar4 ,serve on a dish paper neatly4 ,the inner rounds may be put on a well floured baking tin1 and baked in the oven as biscuits4 ,so there need be no waste4 ,they are nice both ways4 #d4 ,digestible ,plum ,pudding4 ,put one tablespoon of crushed loaf sugar into a pan4 ,let it get quite brown1 but do not let it burn4 ,add to it one pint of hot milk2 stir well till the sugar dissolves in the milk4 ,have ready three ounces of fine florador dissolved in enough milk to make it like thick cream2 stir this into the milk as it is on the point of boiling4 ,let it get very thick2 stir in two ounces of fresh butter1 quarter a pound of sultanas washed and picked1 quarter a pound of currants washed and picked1 two ounces of citron peel chopped small1 half a grated nutmeg1 the grated rind of half a lemon1 two well beaten eggs2 stir all well 7but do not put in the eggs till the pudding is a little cool1 as they will curdle71 put it in a well greased plain mould1 and steam till well set and firm4 ,turn out on a dish1 and ornament with glac cherries1 angelica1 etc41 etc4 ,this is a very digestible plum pudding1 and may be safely eaten by invalids1 who dare not touch ordinary plum pudding4 ,it is in the opinion of some very much nicer than the usual ,christmas puddings4 #e4 ,plain ,florador ,pudding4 ,put one tablespoon of crushed loaf sugar into a pan4 ,let it get brown1 but do not let it burn1 then add one pint of hot milk4 ,have ready three ounces of fine florador 7semolina will do7 mixed with enough milk to make it like thick cream1 stir it into the milk just as it comes to the boil1 let it thicken1 then add two ounces of butter1 a little more sugar to taste1 and any flavouring approved of4 ,turn it into a pie dish1 and bake in the oven a nice brown on the top4 ,let it cool a little1 and sprinkle over the top some hundreds of thousands1 and serve4 #f4 ,boiled ,banana ,pudding4 ,make a crust thus--a half pound of ,coombs' ,eureka ,flour1 a pinch of salt1 and a quarter pound of chopped suet4 ,mix well with enough water to form it into a dough1 roll out thin1 line a plain well-greased pudding mould with the paste1 and fill in thus--some nice ripe bananas cut in slices1 a few cloves1 the grated rind of half a lemon1 the juice of one lemon strained1 one tablespoon of castor sugar1 a small cup of water4 ,cover over the top with paste1 tie with a cloth wrung out of boiling water4 ,steam for about two hours4 ,turn out carefully1 and serve with a nicely flavoured custard4 #g4 ,banana ,custard4 ,well mash two bananas into a complete pulp4 ,put with one pint of milk and the well beaten yolks of three eggs sugar and vanilla flavouring to taste4 ,stir well4 ,put it into a pan1 and put the pan into a larger one with boiling water in it4 ,stir all the time for twenty minutes1 and pour it into custard cups4 ,this is very delicious and novel4 #h4 ,cocoa-nut ,rice4 ,boil a quarter pound of small rice in one pint of milk till quite soft4 ,then add two ounces of butter1 sugar to taste1 and three ounces of desiccated cocoa-nut4 ,stir well1 and pour into a plain mould that has been rinsed with cold water4 ,let it get cold4 ,turn out of the mould into a glass dish1 decorate with pretty sweets1 such as those sold by ,messrs4 ,clark ,nicholls and ,coombs1 or ,mr4 ,e4 ,roberts of ,camberwell4 #i4 ,cocoa-nut ,macaroni4 ,boil half a pound of macaroni in water till tender1 drain1 put it in a pie dish4 ,mix with it a quarter pound of desiccated cocoa-nut4 ,well beat up two eggs with rather more than a half pint of milk1 with sugar to taste4 ,pour it over the macaroni1 and see that it is well covered4 ,put a little dab of butter here and there over it4 ,bake it in the oven a nice colour4 ,let it cool a little1 and sprinkle castor sugar over it1 or any pretty fruits4 ,vermicelli will answer the purpose quite as well4 #aj4 ,cream ,rolls4 ,get as many nice plain1 round1 smooth1 little rolls as you may require4 ,cut a little piece off the top of each with care2 now scoop out the crumbs out of each with very great care1 and also take off any crumbs there may be on the pieces cut off the tops4 ,well beat two eggs with about one cup of milk4 ,add a little sugar to taste4 ,put the custard in a bowl1 dip each roll and the piece cut off in the custard1 but not enough to moisten it so that it gets too soft4 ,now fry all of them in a bath of boiling lard a nice golden brown4 ,drain on a sieve4 ,when cold1 fill each one up thus--a little guava jelly at the bottom1 and then cream whipped stiff and flavoured with a little sugar1 the grated peel of half a lemon1 and a little lemon juice4 ,then put on the top that was cut off1 sprinkle over with castor sugar4 ,serve on a dish paper4 ,these are delicious4 #aa4 ,semolina ,cup ,puddings4 ,put on one pint of milk in the pan1 with two ounces of fresh butter and sugar to taste1 and some grated rind of lemon to taste4 ,have ready about three ounces of semolina mixed with enough milk to make it like thick cream4 ,pour it into the milk just as it comes to the boil2 stir well1 and let it get very thick4 ,pour into very small cups that have been rinsed in cold water4 ,when cold1 turn out in a glass dish1 neatly1 and pour over it a nicely flavoured custard1 and grate over the top a little nutmeg4 ,each cup can be decorated with dried fruit if desired1 but it is very simple and nice as it is4 #ab4 ,cream ,cake ,pudding4 ,make a cake thus--one pound of ,coombs' ,eureka ,flour1 a quarter pound of sugar1 a quarter pound of butter4 ,mix well together2 add three well beaten eggs with enough milk to make the mixture like very thick whipped cream4 ,pour it into a well-buttered quite plain pudding mould 7tin71 bake a nice colour1 let it stand about ten minutes1 and then turn out4 ,next day scoop out all the inside1 leaving a wall of cake about one and a half inches thick2 fill this up as follows--a layer of strawberry jam1 then a layer of thick cream1 till it is filled up2 cover the top with cream1 and smooth with a wet palette knife2 decorate the top with two nice strawberry sweets in the middle1 and some half moon almond paste sweets laid round the edges1 either plain or interlaced1 by putting a second round over the first1 then stick three long pieces of angelica1 and make a tripod handle4 ,this is pretty and nice4 #ac4 ,boiled ,vermicelli ,pudding4 ,boil a quarter pound of ,vermicelli in about half a pint of milk till soft1 sweeten a little1 then make a custard thus--two eggs well beaten1 half a pint of milk1 vanilla to taste1 also a little castor sugar4 ,pour the custard over the vermicelli2 stir well together2 pour it into a mould that has been well greased4 ,steam for about one hour or more till quite set4 ,take great care in turning it out1 as it is apt to break4 ,ornament with dried cherries cut in half1 and chopped pistachio nuts1 or with pretty sweets4 #ad4 ,florador ,custard ,pudding4 ,boil one pint of milk4 ,have ready two ounces of fine florador1 mixed with enough milk to make it like cream2 stir this into the milk as it comes to the boil2 let it thicken4 ,now take it off the fire2 stir in two ounces of fresh butter1 sugar and flavouring to taste4 ,well beat up three eggs1 and when the florador is cooled a little1 mix in the eggs with it4 ,pour into a pie dish1 and bake in the oven till set and of a nice golden brown4 ,when a little cool1 sprinkle over the top a little castor sugar that has been made a pretty pink by adding a drop of cochineal to it in a dry state1 and rubbing it with the fingers4 #ae4 ,orange ,fritters4 ,get two or three nice large oranges1 peel them carefully so as not to break the inner part4 ,divide into skeins1 and carefully take off all the white pithy part1 but on no account break the skin4 ,make a batter thus--quarter pound of flour1 the yolks of two raw eggs1 one tablespoon of olive oil4 ,mix it with enough cold water to make it a stiff batter4 ,whip the whites of the eggs to a stiff froth1 with a pinch of salt1 and add this to the batter2 stir and use2 dip each skein of orange in it1 and fry in a bath of boiling lard a nice golden brown2 drain on a sieve4 ,serve on a dish paper1 and sprinkle all over with castor sugar2 better still1 roll each skein in castor sugar4 ,this is uncommon1 and nice4 #af4 ,pine ,apple ,sweet4 ,put into a pan a quarter pound of butter1 with a quarter pound of sugar1 and two ounces of fine florador2 stir well till it gets quite smooth1 then add four slices of pine-apple that have been mashed to a complete pulp and passed through a sieve2 add a spoonful or two of water1 and let it cook till the florador is quite done and looks clear4 ,pour into a mould that has been rinsed in cold water4 ,when quite cold1 turn out with care in a glass dish1 surround the dish with cream1 nicely flavoured with pine-apple flavouring4 ,decorate with either dried fruits or pretty sweets4 #ag4 ,apple ,sweet4 ,exactly the same as the pine-apple1 only using apples boiled and pulped instead4 ,about four good sized apples will be needed1 and the cream flavoured with lemon4 ,decorate in the same way1 or with pink and white cocoa-nut chips4 #ah4 ,pumpkin ,tart4 ,make a puff paste of ,coombs' ,eureka ,flour1 and line a nice sized shallow tin pan with it4 ,grease the pan well2 prick the paste to prevent it blistering2 bake a nice colour and turn out of the pan4 ,fill up with a mixture made thus--boil one pound of nice ripe yellow pumpkin till soft2 pass it through a sieve4 ,add to it half a pound of sugar1 the grated rind of a small lemon1 the strained juice of a lemon1 the strained juice of an orange1 a few cloves4 ,boil till it looks nice and clear2 take out the cloves1 and fill the mixture into the paste case4 ,cover over neatly with well whipped cream1 and sprinkle over the top some chopped pistachio nuts4 #ai4 ,jerusalem ,artichoke ,jelly4 ,nicely peel one and a half pounds of ,jerusalem artichokes1 and throw them into cold water as you do them1 else they discolour4 ,boil them till soft2 drain and mash them to a complete pulp4 ,add one pound of castor sugar1 and boil till the artichokes get quite clear4 ,mix with them a good deal of vanilla flavouring to overcome the artichoke flavour2 taste it so as to have it right2 then put the mixture into a greased plain mould4 ,let it get cold before turning out2 dip it for one instant in very hot water so as to melt the grease1 and turn out in a glass dish4 ,decorate with nice dried crystallised fruits4 ,this is nice1 and is nutritious4 #bj4 ,banana ,pancakes4 ,well mash two bananas to a pulp1 mix up a quarter of a pound of flour1 two eggs well beaten1 yolks and whites separately1 the whites to a froth2 mix with enough milk to make a stiff batter4 ,add the bananas to it1 and fry in lard or butter a golden brown2 turn over neatly2 drain on a sieve4 ,serve on a napkin or dish paper2 sprinkle well over each some castor sugar4 ,serve with sliced lemon4 #ba4 ,coffee ,cream ,puddings4 ,boil one pint of milk1 have ready three ounces of fine florador mixed with just enough milk to make it like thick cream2 stir it into the milk just as it comes to the boil1 stir well till it gets very thick1 stir into it two ounces of fresh butter1 sugar to taste1 and enough coffee essence to give it a good flavour1 and a few drops of almond flavouring4 ,pour into small plain ,darrol moulds that have been rinsed in water1 let them get quite cold and set4 ,turn them out on a glass dish2 put on the top of each a spoonful of thick whipped cream1 and a glac cherry in the middle4 #bb4 ,chocolate ,cream ,puddings4 ,the same as the last1 but instead of coffee put in two ounces of good cocoa1 flavour with vanilla1 and decorate each little mould with pistachio nuts1 blanched and cut in strips1 and stick all over the little moulds like porcupine quills4 ,cream may be served with these separately4 #bc4 ,sponge ,cake and ,banana ,pudding4 ,crumble up half a dozen sponge cakes1 cover them with a custard made thus--two bananas mashed to a pulp1 two eggs well beaten1 one pint of milk1 sugar to taste1 and vanilla flavouring4 ,pour over the sponge cakes1 stir well together1 put over the top little dabs of butter here and there2 bake a nice brown4 ,decorate with pink castor sugar sprinkled over the top4 #bd4 ,strawberry ,cream ,pudding4 ,mix some cochineal with ordinary clear plain jelly2 line a plain mould with this4 ,let it set about a quarter of an inch thick1 then fill up the mould with the following--half a pound of strawberries passed through a sieve2 mix with one cup of good thick cream1 sugar to taste1 and a little liquid jelly4 ,mix well together1 and pour it in the lined mould4 ,let it get quite cold and set2 dip the mould into hot water for a second2 whip the water off1 and turn out on a glass dish4 ,decorate with leaves and flowers of the strawberry4#a #a ,raspberries can be done the same way4 #be4 ,hen's ,nest ,pudding4 ,get some egg shape moulds1 fill them with a mixture made as recipe ,no4 #aa1 only using fine florador instead of semolina4 ,when cold1 turn in thus--cut into thin chips some pale lemon and orange peel1 so as to resemble straw as much as possible4 ,take off all the sugar1 put the chips in a glass dish 7a round one is best71 form them as much as possible like a nest1 and lay the eggs in them4 ,serve with a nice custard in custard glasses separately4 ,this is a pretty dish when well made4 ,some use jelly cut in strips instead of the peel1 but it must be very carefully done to look nice4 #bf4 ,fancy ,sweets4 ,one pound of ,coombs' ,eureka ,flour1 half a pound of sugar1 half a pound of butter2 mix these well together1 then add four eggs1 yolks and whites separately1 the whites beaten to a stiff froth2 mix with enough milk to make the consistence of stiff whipped cream4 ,take out a third of the mixture1 and colour a nice pink with cochineal1 and flavour with a few drops of almond essence1 also put in a few blanched almonds cut in half2 the rest of the mixture flavour with lemon1 and put in some glac cherries cut in half4 ,well butter a square and shallow cake tin1 pour in half the plain mixture with cherries1 let it spread and flatten1 then pour the pink mixture on the top of that1 let that also spread and flatten1 and then pour the rest of the cherry mixture on the top2 smooth with a wet knife and bake till set and a nice colour4 ,leave it for about ten minutes1 and turn out4 ,let it get quite cold1 then cut it into small squares2 smooth the top of each by cutting it quite even4 ,then pour over each an icing made thus--half a pound of confectioners' sugar1 with about two tablespoons of water1 stir well2 just let it boil up1 and cover the tops of the cakes smoothly2 then sprinkle over the top with pink chip cocoa-nut1 hundreds of thousands1 pistachio nuts1 or crushed crystallised violets1 each cake with a different decoration4 ,this is a pretty dish1 and very nice4 #bg4 ,sago ,jelly4 ,boil a quarter pound of small sago in one quart of water till quite clear and thick--if too thick add a little more water--but it must be very thick and stiff4 ,now add a half pound of sugar1 the juice of three oranges strained1 a drop or two of oil of oranges1 a pennyworth of saffron that has been dissolved in a wine glass of boiling water and strained1 some almonds blanched and cut into thin strips4 ,mix all well together1 and pour into a plain mould that has been rinsed with cold water4 ,let it get quite cold and set1 and turn out on a glass dish4 ,decorate with chow-chow according to fancy4 #bh4 ,sweet made of ,bread4 ,cut some slices of stale bread of a close texture1 stamp it out in neat rounds1 soak it in one egg well beaten in a small cup of milk1 fry in lard a golden brown4 ,now cover over each any kind of jam that is liked best4 ,cover with whipped cream and ornament with a sprinkling of pink chip cocoa-nut1 or to make it of two different colours the cream can be coloured with a few drops of cochineal1 and ornament with white chip cocoa-nut4 ,this is a very simple and pretty sweet4 #bi4 ,chestnut ,souffle4 ,boil about thirty chestnuts in water till soft4 ,remove the shell and outer skin2 pound the nuts in a mortar with a few drops of orange flower water4 ,well beat the yolks of three eggs4 ,add them to the chestnuts with enough sugar and almond flavouring to taste4 ,stir into the paste about one pint of milk4 ,now beat the whites of the eggs to a stiff froth1 and stir in gradually4 ,pour the mixture into a souffl dish and bake a nice colour4 ,serve direct from the oven1 as a souffl falls in getting cold1 and is spoilt4 #cj4 ,treacle ,balls4 ,a half pound of ,coombs' ,eureka ,flour1 a pinch of salt1 half a teaspoon of ginger powder1 the grated rind of a small lemon1 a quarter pound of treacle4 ,mix well together1 add two well beaten eggs1 form into small balls1 and fry in a bath of boiling lard a golden brown4 ,the balls will swell a little in cooking4 ,sprinkle well over with castor sugar1 and serve4 ,,the ,,end4 ,printed by ,cowan ,co41 ,limited1 ,perth4