,transcriber ,notes ,obvious typos and punctuation errors corrected4 ,variations in spelling1 hyphenation and recipe titles kept as in original4 ,ditto marks in the table of contents and appendix replaced with the words they represent4 ,the list of utensils and costs in the appendix was spread over multiple columns and pages in the original1 with sub-totals and carried forward totals4 ,since the various digital formats do not have fixed pages1 the arbitrary intermediate totals have been left out4 ,italics are represented by underscores surrounding the italic text4 ,small capitals have been converted to ,,all ,,caps4 ---------------------------------------- -------------------------------- ,,the ,,economical ,,jewish ,,cook3 ,a ,,modern ,,orthodox ,,recipe ,,book ,,for ,,young ,,housekeepers4 ,especially adapted as a ,class ,book for ,schools4 ,,arranged ,,by ,,may ,,henry1 ,a4,a41 ,,certificated ,,national ,,training ,,school ,,for ,,cookery1 ,,and ,,edith ,b4 ,,cohen1 ,,certificated ,,national ,,training ,,school ,,for ,,cookery4 ,,third ,,edition4 ,,london3 ,,wertheimer1 ,,lea ,,co41 ,,circus ,,place1 ,,london ,,wall1 ,e4,c4 #ahig4 ,,price 7,bound in ,boards7 ,,one ,,shilling ,,and ,,sixpence4 7,special ,prices for ,schools47 ---------------------------------------- -------------------------------- ,third ,edition4 ,,revised ,,and ,,enlarged4 ,dedicated ,,with ,,grateful ,,acknowledgments ,,to ,,mrs4 ,,lionel ,,lucas4 ---------------------------------------- -------------------------------- ,,preface ,,to ,,first ,,and ,,second ,,editions4 ,admirable as are many of the ,jewish cookery books already before the world1 they assume the use of ingredients and processes too expensive for ordinary use4 ,the want of an orthodox book1 dealing with the preparation of economical dishes1 has been keenly felt by us during the last few years1 and it is this that has led us to think our little handbook may be of service4 ,in compiling it we have had before us three special objects3 #a1 ,to adapt it to our peculiar dietary laws2 #b1 ,to make it suitable for young housekeepers2 and #c1 ,to fit it for use in the cookery classes now fairly started in our midst4 ,we cannot claim absolute originality for all our recipes1 and indeed have many authorities to thank for kind help in our task4 ,we feel convinced1 however1 that many recipes1 which have been treasured for years in manuscript1 will prove new and attractive to some at least of our readers4 ,in this hope we have overstepped one of our limitations by including a few old-fashioned1 high-class recipes1 and some special hints on ,passover and ,invalid cookery4 ,we have stated in all cases the approximate time required for the preparation of each dish2 but it must be remembered that1 under different conditions1 the time will vary4 ,the ,appendix is based on our experience in actual teaching in schools1 and will1 we hope1 be of use in the formation of new cookery centres4 ,as 8the proof of the pudding is in the eating10 we only ask that judgment may be suspended till some of our recipes have been tried4 ,,may ,,henry4 ,,edith ,b4 ,,cohen4 ,december1 #ahhh4 ,,preface ,,to ,,third ,,edition4 ,the really unexpected success of our little book has induced us to thoroughly revise it1 and add to it a large number of new recipes4 ,we trust that this will increase its usefulness1 and give our readers as much pleasure in referring to the book as we have had in altering it and bringing it up to date4 ,,may ,,henry4 ,,edith ,b4 ,,cohen4 ,january1 #ahig4 ---------------------------------------- -------------------------------- ,,contents4 ,,page ,,hints ,,to ,,young ,,housekeepers ix4 ,,chapter ,,on ,,koshering xi4 ,,soups4 ,hints on making soup and stock #a ,two ways of making fresh stock #b ,white stock #b ,soup1 to clear #b ,green pea soup #c ,julienne soup #c ,kugel #c ,liver soup #d ,mock turtle soup #d ,mulligatawny soup #d ,mutton broth #e ,oxtail soup #e ,tomato soup #e ,savoury ingredients for soups #f 7sundries1 frimsels1 drop dumplings1 custards7 ,,milk ,,soups4 ,artichoke soup #g ,cabbage soup #g ,celery soup #g ,haricot soup #g ,potato soup #h ,turnip soup #g ,,cheap ,,soups4 ,barley soup #h ,brown onion soup #h ,carrot soup #i ,lentil soup #i ,split pea soup #i ,spinach soup #i ,vegetable soup #aj ,,fish4 ,buy1 how to #aj ,bake1 how to #aj ,boil1 how to #aj ,broil1 how to #aa ,frying1 hints on #aa ,fry1 how to #aa ,steam1 how to #aa ,anchovy butter #ab ,cod1 savoury #ab ,haddock1 baked #ab ,haddock1 dried #ab ,plaice and tomatoes #ac ,soused herrings #ac ,sole la matre d'htel #ac ,sole au gratin #ac ,sole and tomatoes #ad ,stewed fish1 brown #ad ,stewed fish1 white #ae ,,simple ,,ways ,,of ,,using ,,cold ,,cooked ,,fish4 ,curried fish #af ,fish cake #af ,fish cakes #af ,fish pie #ag ,fish quenelles #ag ,fish souffle #ag ,halibut crme #ag ,kedgeree #ah ,,meat4 ,buy1 how to #ah ,bake1 how to #ah ,boil1 how to #ah ,roast1 how to #ai ,beef la mode #ai ,beef smoked #ai ,beef steak1 to grill #ai ,beef steak pie #bj ,beef steak pudding #bj ,beef stewed shin of1 with #bj dumplings ,beef with ,french beans #ba ,beef with haricot beans #ba ,beef braised #bb ,brain fritters #bb ,brazilian stew #bb ,chops1 to grill #ai ,dripping1 to clarify #bb ,fat1 to clarify #bc ,irish stew #bc ,liver1 to fry #bc ,liver1 fritters #bc ,mutton1 braised leg of #bd ,mutton1 cutlets #bd ,mutton1 haricot #bd ,mutton1 breast of1 stuffed #bg ,pillau #bd ,poor man's goose #be ,sausage meat fritters #bc ,sausage rolls #be ,sausage and rice #be ,sheep's head1 boiled #bf ,sheep's hearts1 roasted #bf ,steak1 stewed #bf ,tongue1 salt or smoked #bg ,toad-in-the-hole #bg ,veal1 stewed knuckle of #bg ,veal1 breast of1 stuffed #bg ,,simple ,,ways ,,of ,,using ,,cold ,,cooked ,,meat4 ,curry #bh ,hash #bh ,macaroni mutton #bi ,meat croquettes #bi ,patties of cold meat #bi ,potato pie #bi ,potato surprise #cj ,ragout of beef #cj ,rissoles #cj ,salt meat salad #cj ,tomato pie #ca ,tomatoes1 stuffed #ca ,vegetable marrow1 stuffed #ca ,walnut stew #ca ,,vegetables4 ,hints on preparing #cb ,beetroot1 baked #cb ,beans1 broad #cb ,beans1 ,french #cb ,beans1 ,french la matre #cc d'htel ,beans1 haricot #cc ,cabbages #cc ,cauliflowers #cc ,carrots1 stewed #cc ,celery1 stewed #cc ,colcannon #cc ,greens #cc ,green peas1 boiled #cd ,green peas1 dried #cd ,jerusalem artichokes #cd ,potatoes1 baked #cd ,potatoes1 baked under meat #cd ,potatoes1 boiled #cd ,potatoes1 fried #ce ,potatoes1 mashed #ce ,rice1 boiled #ce ,savoys #cc ,spanish onions #ce ,spinach #ce ,turnip tops #ce ,vegetable marrow1 fried #ce ,,salads ,,and ,,pickles4 ,bean salad #cf ,cabbage salad #cf ,cauliflower salad #cf ,german celery #cf ,lettuce salad #cf ,onions1 pickled #cg ,potato salad #cg ,red cabbage1 pickled #cg ,russian salad #cg ,salad cream #ch ,,sauces ,,and ,,syrups4 ,almond milk #ch ,bread sauce #ch ,caper sauce for boiled mutton #ch ,caper sauce for fish #ch ,cheap sauce #ci ,clarified sugar #ci ,egg sauce #ci ,german sauce #ci ,jam sauce #ci ,lemon sauce #ci ,marmalade sauce #ci ,mayonnaise sauce #dj ,melted butter #dj ,mint sauce #dj ,onion sauce #dj ,piquant sauce #dj ,tartare sauce #dj ,,pies1 ,,puddings1 ,,and ,,sweet ,,dishes4 ,pastry1 ,hints on making #da ,pastry1 short crusts #da ,pastry1 flaky #da ,pastry1 rough puff #da ,puddings1 to bake #db ,puddings1 to boil #db ,puddings1 to steam #db ,almond pudding #db ,apples1 baked #dc ,apple snow #dc ,apple dumplings baked #dc ,apple fritters #dc ,apples in custard #dd ,apple jelly #dd ,batter 7for frying7 #dc ,batter pudding #ed ,bread pudding #dd ,cocoanut pudding #dd ,date pudding #de ,ebony jelly #de ,eve pudding #de ,fig pudding #de ,fruit pie #de ,fruit pudding1 boiled #df ,fruit pudding1 baked #df ,fruit stewed #df ,gooseberry fool #di ,gooseberry jelly #df ,homopathic pudding #df ,lemon creams #dg ,lemon dumplings #dg ,madeira cake pudding #dg ,marmalade pudding #dg ,mincemeat #dh ,pancakes #dh ,pears1 stewed #dh ,plum pudding 7economical7 #dh ,plum pudding 7,scotch7 #di ,prunes1 stewed #di ,rhubarb fool #di ,rhubarb stewed #di ,roly poly #di ,silk pudding #di ,suet pudding #di ,swiss fritters #ej ,swiss roll #ej ,treacle and ginger pudding #ej ,treacle pie #ea ,yorkshire pudding #ea ,,milk ,,puddings4 ,apples in custard #ea ,batter pudding #ee ,bread and butter pudding #ea ,cocoa mould #eb ,cocoanut custard #eb ,custards1 boiled #eb ,custard pudding #eb ,derby pudding #ec ,macaroni pudding #ec ,new ,year tartlets #ec ,pancakes #ed ,queen of puddings #ed ,rice pudding #ed ,sago pudding #ed ,sweet omelet #ed ,tapioca pudding #ed ,trifle 7cheap7 #ed ,yorkshire pudding #ee ,,breakfast ,,dishes4 ,cauliflower au gratin #ee ,chocolate #ee ,cocoa #ef ,cocoa nibs #ef ,coffee #ef ,eggs1 boiled1 see coddled #ef ,eggs1 coddled #ef ,eggs1 fried #eg ,eggs1 hard-boiled #eg ,eggs1 poached #eg ,eggs1 savoury #eg ,eggs1 stewed with peas #eh ,eggs1 stirred or buttered #eh ,hominy #eh ,macaroni cheese #eh ,mushrooms #eh ,peas stewed with eggs #eh ,porridge #ei ,risotto #ei ,salmagundy #ei ,savoury omelet #ei ,tea #fj ,toast #fj ,tomatoes1 fried #fj ,welsh rarebit #fj ,,bread ,,and ,,biscuits4 ,african shoots #fj ,bola #fa ,bread #fa ,bread unfermented #fb ,buns #fb ,butter cakes #fb ,candied peel drops #fb ,chocolate cake #fc ,chocolate drops #fc ,cocoanut drops #fc ,cornflower cake #fc ,dough cake #fc ,hanucah cakes #fd ,lemon cheese-cake mixture #fd ,oatmeal biscuits #fd ,orange cake #fd ,plum loaf #fe ,scones #fe ,shrewsbury biscuits #fj ,spanish biscuits #fe ,spice cakes #fe ,vinegar cake #fe ,yorkshire tea-cakes #ff ,,sweetmeats4 ,chocolate caramels #ff ,cocoanut candy #ff ,ginger lee #fg ,toffee #fg ,,invalid ,,cookery4 ,arrowroot1 cup of #fg ,barley water #fg ,beef tea1 raw #fh ,beef tea1 strongest #fh ,beef tea1 whole #fh ,calf's foot jelly #fh ,chicken1 boiled #fi ,chicken1 broth #fi ,chicken1 roasted #fi ,cornflower1 cup of #fg ,cornflower1 blanc mange #fi ,gruel #gj ,lait de poule #gj ,lemonade #gj ,mutton broth #gj ,toast water #gj ,,passover ,,dishes4 ,batter pudding #gj ,cocoanut custard #ga ,fish1 fried #ga ,fish1 stewed #ga ,grimslichs #ga ,motza kleis #ga ,motza pudding1 baked #ga ,motza pudding1 boiled #gb ,potato pastry #gb ,potato pudding #gb ,sassafras #gb ,swiss roll #gb ,lightning cakes #gb ,,appendix4 ,formation of ,cookery ,classes #gc ,list of ,utensils for ,classes #gd ,hints on ,cleaning ,kitchen #gf ,utensils ---------------------------------------- -------------------------------- ,,special ,,hints ,,for ,,young ,,housekeepers4 #a4 ,in making soups or gravies which require colouring the outer skins of the onion should be left on4 ,mushroom skins are also useful for this purpose1 and impart a pleasant flavour4 #b4 ,when thickening soups1 gravies1 etc41 mix the flour1 cornflour1 arrowroot1 etc41 to a smooth cream with cold liquid first1 then stir continually from the bottom and against the sides of the saucepan or other vessel to prevent lumps4 #c4 ,the dripping from roast mutton1 when used for making pastry1 sometimes has an unpleasant flavour4 ,if a few drops of vinegar and of oil be beaten up with it1 it will be found quite as good as beef dripping4 #d4 ,home-dried herbs are much cheaper than bought ones4 ,about ,june buy the herbs1 rinse them slightly in cold water1 strip off the leaves1 place the various kinds of herbs on separate pieces of white paper1 in the oven or on top of it4 ,when the leaves are quite crisp1 rub them through a wire sieve1 and bottle them up tight4 #e4 ,when chopping onions1 let cold water run on the wrists for a minute4 ,this will prevent the eyes from watering4 #f4 ,when the juice of lemons is required1 and the lemons are hard1 place them on a baking sheet in the oven for a few minutes2 they will become quite soft4 ,to keep them from getting mouldy1 wrap each one in tissue paper1 and keep separate4 #g4 ,stale scraps of bread should be put in a tin in the oven1 and baked a nice brown4 ,when quite crisp1 they should be pounded and bottled4 ,these 8raspings0 will be found very useful4 #h4 ,bread should be kept in a glazed earthenware pan1 which should have a cover1 and must be cleaned frequently4 #i4 ,to disguise the disagreeable odours which often ascend from the kitchen during the process of cooking1 throw a handful of cedar dust on the top of the grate4 7,this--called 8,dust of ,lebanon0--may be obtained of most stationers at about #d;d4 per packet47 #aj4 ,milk is the best thing for removing fresh ink stains1 but it must be applied immediately1 and the stained part washed4 #aa4 ,a little powdered sugar sprinkled on a fire1 which is almost out1 will invariably revive it4 ,salt sprinkled on a fire clears it for grilling1 roasting1 etc4 #ab4 ,house flannels should be herringboned all round before they are used4 ,this ensures their lasting longer1 and prevents sinks being stopped up by the ravellings4 #ac4 ,it is a decided economy to order soap in large quantities4 ,it should be cut up when new1 and stored for several weeks in a warm place to dry4 ,candles also last longer if kept some weeks4 #ad4 ,all stores should be kept in air-tight tins or glazed jars4 #ae4 ,liquid browning1 for colouring soups and gravies1 should be made as follows1 and kept in a bottle for use3--,put #b oz4 pounded loaf sugar in a small iron saucepan2 let it melt1 stirring with an iron spoon2 when very dark 7but not black71 add pint hot water2 let it boil up1 and when cool1 bottle it4 ,a few drops are sufficient to colour a quart of liquid4 ---------------------------------------- -------------------------------- ,,koshering4#a ,leviticus1 ch4 xvii4 #aj1 #aa3--8;,and whatsoever man there be of the house of ,israel1 or of the strangers that sojourn among you1 that eateth any manner of blood2 ,i will even set my face against that soul that eateth blood1 and will cut him off from among his people4 ,for the life of the flesh is in the blood40 ,when purchasing meat1 care must be taken to see that all veins of blood1 forbidden fat1 and the prohibited sinew have been removed4 ,it is the custom in ,london to affix a label marked 8,porged0 on joints from the hind-quarters1 which have been prepared in accordance with our ordinances4 ,the following are the ,jewish regulations for koshering meat and poultry3-- ,the meat is put into a pan1 specially reserved for the purpose1 and is then entirely covered with cold water1 and left in it for half-an-hour4 ,before removing the meat from the water1 every clot of blood must be washed off4 ,it should then be put upon the salting board 7a wooden board perforated with holes71 or a basket lid1 placed in a slanting position1 so that the water may run off4 ,finely powdered salt is then sprinkled profusely over every part of the meat4 ,the meat must remain in salt for one hour4 ,it is then removed1 held over a sink or pan1 and well rinsed with cold water three times1 so that all the salt is washed off4 ,then it is placed in a clean cloth1 and thoroughly dried4 ,the heart and the lungs must be cut open before being soaked1 so that the blood may flow out4 ,the liver must be prepared apart from other meat4 ,it must be cut open1 washed in cold water1 fried over the fire on a shovel1 and1 whilst frying1 it must be salted4 ,when fried the blood must be well washed from it4 ,the head and feet of an animal may be koshered with the hair or skin adhering thereto4 ,the head should1 however1 be cut open1 the brain removed and koshered separately4 ,the ends of the claws and hoofs must be cut off before the feet are koshered4 ,poultry is koshered in the same way as meat1 taking care that previous to the soaking in water the whole of the inside be completely removed4 ,footnote #a3 ,the word kosher means 8to render fit or proper for eating40 ---------------------------------------- -------------------------------- ,,the ,,economical ,,jewish ,,cook4 ,,soups4 ,hints on ,making ,soups and ,stock4 ,every housewife should bear in mind that a stock-pot always on the fire is a great aid to economy4 ,any odd pieces1 trimmings1 cooked bones1 the liquor in which meat or poultry has been boiled 7commonly known as pot-liquor71 should be thrown in1 and the pot kept about three parts full of water4 ,when soup or gravy is required the stock should be well skimmed1 and poured into a clean saucepan4 ,the pot may be of brown earthenware with a cover and must be cleaned frequently4 ,it should often be looked over1 soft bones removed and fresh ones added4 ,in preparing soups3-- #a4 ,allow plenty of time1 so that all the goodness of the ingredients may be thoroughly extracted4 ,to do this effectually always put soup-meat into cold water1 so that the outside may not be hardened1 and the flow of the juices may not be checked4 #b4 ,make the stock the day before the soup is wanted4 #c4 ,let the stock boil once2 remove the scum1 and draw the saucepan to the side of the fire to simmer only4 #d4 ,when the stock is made pour it at once into a clean basin and leave it uncovered4 ,remove the fat from the top next morning4 #e4 ,bread fried in boiling oil or fat1 and cut into small squares1 should be served with all thick soups4 ,to ,make ,fresh ,stock4 ,time--#e hours4 ,order a melt 7cost #h;d47 from the butcher4 ,after koshering1 skin it1 and notch it across several times2 add #b quarts of cold water1 #a carrot1 #a turnip1 #a onion stuffed with whole peppers and cloves1 salt1 and simmer about #e hours4 ,this will make about #c pints of good stock1 and is more economical than any other soup-meat4 ,another way of ,making ,fresh ,stock4 ,time--#e hours4 #b lbs4 shin of beef1 #a turnip1 #a carrot1 #a onion1 head celery1 #a teaspoonful salt1 teaspoonful pepper1 #b quarts cold water4 ,cut the meat into pieces1 break up the bones1 add the cold water and the salt4 ,bring to the boil and skim well4 ,prepare the vegetables1 cut them into pieces1 and add them4 ,simmer #e hours4 ,this will make about #c pints of good stock4 ,white ,stock4 ,same as above1 using knuckle of veal and poultry-bones instead of beef4 ,to ,clear ,soup4 ,time--#a hour4 #c pints stock1 lb4 gravy beef1 #a carrot1 #a turnip1 #a onion4 ,chop up the beef fine2 clean the vegetables and cut them into small pieces4 ,after removing all the fat from the stock1 which should now be in the form of jelly1 place it in a stew-pan with the meat and vegetables4 ,whisk it over the fire until just on boiling point1 when it should be left to boil up well4 ,it should now be clear4 ,fix a clean kitchen-cloth on the legs of a chair1 placed with its seat on a table2 pour boiling water several times through the cloth into a basin1 and then let the soup run twice slowly through the cloth4 ,another ,way4--,use #b whites of eggs whisked in pint cold water1 instead of the gravy beef4 ,green ,pea ,soup4 ,time--#a hour4 #a pint green peas1 #a quart stock1 a few sprigs parsley1 a small bunch of mint1 salt and pepper to taste1 #a tablespoonful flour4 ,put the stock on1 and when it boils add the salt1 peas and other ingredients4 ,when the vegetables are tender pass them through a sieve with the stock they were boiled in2 boil it up again in a clean stew-pan2 thicken it carefully with flour1 and cook #aj minutes4 ,julienne ,soup4 ,time--#b hours4 #a large carrot1 #a small turnip1 #b leeks1 #a onion1 head celery1 #b oz4 dripping1 #a cabbage-lettuce1 a little tarragon and chervil1 #a teaspoonful sugar1 salt to taste1 #c pints stock4 ,shred all the vegetables to the same length and size2 fry all except the lettuce1 tarragon and chervil1 a light brown in the dripping in the stew-pan4 ,clear the stock as directed on page #b2 boil it and add it with the sugar and salt to the vegetables2 skim well until all grease is removed1 add the lettuce1 tarragon1 and chervil2 let it boil a few minutes1 and serve4 ,kugel4 #a pint dried green peas1 #a quart large haricot beans1 both soaked over-night2 #b lbs4 clod1 #a large onion stuffed with cloves1 #a tablespoonful flour2 salt and pepper to taste4 ,pudding4 #b eggs1 lb4 suet1 lb4 flour1 lb4 brown sugar1 lb4 currants1 lb4 raisins or sultanas1 #b oz4 candied peel3 spice to taste4 ,shred the suet and candied peel1 wash and dry the currants1 stone the raisins1 mix all the dry ingredients together1 add the eggs1 well-beaten1 place in a greased basin and tie a cloth over4 ,put the basin at the bottom of a large earthenware pan2 place a plate on the top of the basin and the meat on this4 ,throw the peas1 beans1 onion1 pepper1 salt and flour into the pan1 cover all with water1 and tie a piece of brown paper over the pan4 ,put it in the oven when the cooking is finished on ,friday1 and dish up when required on ,saturday1 serving the soup1 meat1 and pudding as separate courses4 ,liver ,soup4 ,time--#b hours4 #a quart pot-liquor1 #f oz4 liver1 #a egg1 #c oz4 dripping1 #b tablespoonfuls flour1 half small roll2 pepper and salt to taste4 ,brown the flour in the dripping2 add the liver cut in small pieces1 the egg and bread1 and let all brown in the pan until thoroughly done a good dark colour4 ,pound it1 and return to the saucepan with the pepper1 salt1 and pot-liquor1 to simmer about #a hour4 ,mock ,turtle ,soup4 ,time--#a hour4 #a bullock's foot1 #b lbs4 shin of beef1 #b carrots1 #b turnips1 #a small head celery1 #a leek1 #a onion1 #f oz4 dripping1 lb4 flour2 bay-leaves1 cloves1 cayenne1 and ground mace2 #a wineglassful sherry4 ,the day before the soup is required cut up the foot and put it in a saucepan with #b quarts of cold water2 simmer #e hours1 then strain2 cut all the flesh off the bones and chop it up into neat pieces4 ,put on the shin separately in #b quarts of cold water1 and simmer #d or #e hours4 ,prepare the vegetables1 cut them up1 fry them in the fat in a large stew-pan2 when soft add the flour1 and stir till rather brown4 ,add the stock from the foot1 then that from the shin1 the bay-leaves and all the other ingredients4 ,when it boils pass it all through a sieve1 add the pieces of bullock's foot1 and simmer hour4 ,a little soy may be added if required4 ,before serving pour the wine into the bottom of the tureen4 ,mulligatawny ,soup4 ,time--#b hours4 #b oz4 dripping1 #b onions1 #b apples1 #b or #c carrots1 #a turnip1 a few sticks celery1 a bunch of herbs1 #b quarts stock or pot-liquor1 #b tablespoonfuls flour1 #a tablespoonful curry powder1 #a dessertspoonful curry paste1 #a gill water1 #a teaspoonful salt4 ,prepare the vegetables1 fry the onions in hot dripping in the stew-pan2 when brown add the apples cut up and cored1 carrots1 turnip1 celery1 herbs and salt4 ,boil these in the stock4 ,mix the flour1 curry paste and powder into a smooth paste with the water1 pour into the soup1 and stir till it boils4 ,the fat should be skimmed off as it rises4 ,boil at least #a hour1 and then strain through a sieve4 ,serve with well-boiled rice 7see page #ce74 ,mutton ,broth4 ,time--#b to #c hours4 #b lbs4 scrag of mutton1 #b oz4 pearl barley or rice1 #a turnip1 #a onion1 #a carrot1 #a leek1 #a teaspoonful chopped parsley1 #a teaspoonful salt1 #a quart water4 ,cut the meat into small pieces 7removing the fat71 and put it into a saucepan with the bones1 cold water and salt2 bring to the boil4 ,draw to the side of the fire as soon as the broth boils1 skim well4 ,simmer for #a hour1 skimming occasionally4 ,prepare the vegetables and rice1 add them and let all simmer hour till the vegetables are tender4 ,add the parsley just before serving4 ,ox-tail ,soup4 ,time--#d hours4 #a ox-tail1 #b oz4 dripping1 #a carrot1 #a small turnip1 #b onions1 #b shalots1 #a tooth garlic or #a leek1 a bunch of herbs1 a few sticks celery1 a little mace1 cinnamon1 and #b cloves1 #b quarts water or pot-liquor1 salt1 #b or #c mushrooms1 #a gill sherry or chablis4 ,prepare the vegetables1 cut them up1 wash and wipe the ox-tail1 cut it in pieces and fry all in hot dripping in a large stew pan4 ,add the herbs1 spice1 seasoning and water4 ,when boiling skim off the fat and then stew gently for #c hours2 strain it into a basin1 putting the pieces of ox-tail into the tureen with the sherry or chablis4 ,pour the soup into a stew-pan1 stir till it boils4 ,add the mushrooms1 and cook from #aj to #ae minutes1 skimming off any scum2 strain the soup and pour over the ox-tail4 ,tomato ,soup4 ,time--#a hour4 #b quarts stock1 #b lbs4 tomatoes or #a tin tomatoes1 #b leeks1 #b carrots1 #b turnips2 pepper and salt to taste2 thyme1 and half a bay-leaf1 #a teaspoonful chopped parsley1 #a oz4 dripping1 #b tablespoonfuls flour4 ,prepare and cut up the vegetables1 boil all for half an hour in pint water1 and then pulp through a sieve4 ,warm the dripping in a stew-pan1 stir the flour in smoothly1 pour the pulped vegetables and stock on to it slowly1 and let all thicken over the fire4 ---------------------------------------- -------------------------------- ,,savoury ,,ingredients ,,for ,,soups4 ,vermicelli1 macaroni1 sago1 ,italian paste1 or semolina1 may be thrown into any clear soup1 when boiling1 about hour before it is served4 ,frimsels4 ,time-- hour4 #a egg1 salt1 flour4 ,beat up the egg well1 add a pinch of salt1 then1 with a knife1 work in as much flour as possible4 ,flour the board thoroughly1 roll out the paste very thin1 cut into three1 and roll out each piece till nearly transparent2 then fold into three1 let it dry for of an hour1 and with a sharp knife shave off extremely fine strips4 ,let these dry1 and add them to the soup when boiling of an hour before serving4 ,drop ,dumplings4 ,time-- hour4 #a tablespoonful beef dripping1 #a egg1 #b tablespoonfuls flour1 nutmeg1 #a dessertspoonful chopped parsley1 salt and pepper to taste4 ,beat up the dripping till quite white2 pour some boiling water over the egg1 then break it into the dripping2 stir these together1 then add the flour1 seasoning1 a little grated nutmeg1 and the parsley4 ,drop pieces the size of a large walnut1 into the boiling soup1 and cook about #ae minutes4 ,savoury ,custard4 ,time--#dj minutes4 #c yolks of eggs1 #b whites of eggs1 #a gill of stock1 a little salt4 ,beat up the eggs with the stock and salt2 strain into a well-greased gallipot1 cover it with a piece of greased paper1 stand it in a saucepan of boiling water and steam very gently for #cj minutes 7the custard would be full of holes if steamed quickly74 ,when the custard is set1 take the gallipot out of the saucepan1 let it get cool1 turn the custard out and cut it up into fancy shapes4 ---------------------------------------- -------------------------------- ,,milk ,,soups4 ,artichoke or ,turnip ,soup4 ,time--#a hour4 #a lb4 sliced artichokes or turnips1 #a oz4 butter1 #a tablespoonful flour1 #a pint hot milk1 #a pint hot water1 a little cream or good butter1 salt1 pepper1 and a little sugar4 ,heat the butter in a stew-pan1 put in the vegetables1 turn them about1 add the salt1 flour1 milk and water1 stirring them in slowly4 ,when the vegetables are done rub them through a sieve1 put them back into a clean stew-pan1 add sugar and more seasoning if required and heat thoroughly4 ,a little cream or good butter may be put into the tureen1 and the soup stirred into it4 ,cabbage ,soup4 ,time--#a hour4 #a cabbage1 #a tablespoonful parsley1 #a oz4 butter1 #a shalot or onion1 #a pint milk1 #a pint boiling water1 #b tablespoonfuls semolina1 #a teaspoonful salt1 teaspoonful pepper4 ,put on a large saucepan of water to boil2 shred the cabbage and put it into the boiling water to blanch for #e minutes4 ,strain the cabbage1 return it to the saucepan with #a pint boiling water1 the milk1 onion1 chopped parsley1 butter1 and seasoning4 ,bring this to the boil and cook #ae minutes2 then shake in the semolina and boil #aj minutes4 ,celery ,soup4 ,time--#f hours4 #d heads celery1 #a small onion1 #a pint water1 #a pint milk1 #a yolk of egg4 ,pepper and salt to taste4 ,stew the celery and onion in the water for #e to #f hours1 pulp it through a sieve1 add pint milk and the seasoning and let it boil once4 ,draw it to the side of the fire and add the yolk beaten up in #a gill cold milk2 stir1 but do not let it boil1 and serve when hot4 ,haricot ,soup4 ,time--#d hours4 #a pint haricot beans1 #a pint milk1 #b quarts water1 #a onion2 pepper and salt to taste4 ,soak the beans in water all night4 ,next morning put them in a saucepan with the water1 pepper1 salt1 and sliced onion4 ,boil gently #d hours4 ,then mash all through a sieve into a basin1 stir in the milk1 and return to the saucepan to get hot4 ,potato ,soup4 ,time--#a hour4 #a lb4 potatoes 7weighed after they are peeled71 oz4 butter1 #a onion1 #a pint hot water1 pint milk2 salt and pepper to taste4 ,cut up the potatoes1 put them in a stew-pan with the butter and the onion cut in slices4 ,stir over the fire for #e minutes4 ,add the water1 and simmer for #a hour4 ,pass all through a sieve1 and return to the stew-pan4 ,add the milk1 salt1 and pepper1 and serve when hot4 ---------------------------------------- -------------------------------- ,,cheap ,,soups4 ,barley ,soup4 ,time--#d hours4 #b quarts water or pot-liquor1 lb4 pearl barley1 #b onions1 #b carrots1 a little chopped parsley2 salt and pepper to taste4 ,prepare the vegetables1 put them with the other ingredients into a saucepan1 and simmer gently for #c or #d hours4 ,brown ,onion ,soup4 ,time--#a hour4 #c onions1 #a oz4 dripping1 #a teaspoonful flour1 #a pint water or pot-liquor2 pepper1 salt and soy to taste4 ,skin the onions1 cut them into small dice1 heat the dripping1 and throw in the onions1 shaking them about over the fire till they are golden brown 7they must be coloured very slowly or some pieces will get too dark74 ,when they are brown stir in the flour carefully1 and add the water or pot-liquor4 ,simmer for an hour1 then rub through a sieve1 return to the saucepan1 add a little soy1 pepper and salt to taste1 and boil for #c minutes before serving4 ,if these directions are carefully followed this soup is equal to one made from good stock4 ,carrot ,soup4 ,time--#a hour4 #a quart water or pot-liquor1 #a lb4 carrots1 #d onions1 #b oz4 dripping2 salt and pepper to taste4 ,prepare the vegetables1 slice them1 then fry them in the dripping4 ,add the water or pot-liquor1 salt and pepper4 ,boil till the vegetables are tender1 then pulp through a sieve into a basin4 ,heat again and serve with fried bread4 ,lentil ,soup4 ,time--#c or #d hours4 #e pints water1 #a pint red lentils1 #a onion1 #c sticks of celery or some celery seed1 #a oz4 dripping2 pepper and salt to taste4 ,the lentils must be soaked all night in cold water4 ,melt the dripping in a saucepan1 fry the lentils1 sliced onion1 and celery cut in small pieces4 ,stir over the fire for #e minutes4 ,then add the water and boil gently1 stirring occasionally1 till the lentils are quite soft4 ,pass all through a sieve1 return to the saucepan1 add the pepper and salt1 and heat again4 ,pea ,soup4 ,time--#b hours4 #a pint split peas1 #b onions1 #a carrot1 #a turnip1 #c sticks celery1 #b quarts water or pot-liquor2 salt and pepper to taste4 ,bones or trimmings from meat are a great improvement4 ,soak the peas over-night2 next morning put them on in the cold water or pot-liquor4 ,bring to the boil1 and then add the prepared vegetables1 bones1 and seasoning4 ,skim well1 and boil for #a hour1 stirring occasionally4 ,remove the bones1 and pulp the soup through a sieve4 ,heat it again1 and serve with dried mint and fried bread4 ,spinach ,soup4 ,time--#b hours4 #c lbs4 spinach1 #a quart water or stock1 salt and pepper to taste1 #a tablespoonful flour4 ,wash the spinach in several waters1 strip off the leaves and place them in a saucepan of cold water with a little salt1 and boil till tender 7about hour74 ,pulp through a hair sieve with the water in which it was boiled2 boil it up again in a clean stew-pan1 thicken carefully with the flour1 cook for #aj minutes1 and serve with poached eggs4 ,vegetable ,soup4 ,time--#a hour4 #a quart water or pot-liquor1 #b carrots1 #b turnips1 #b potatoes1 #b onions1 #c sticks celery1 a few sifted herbs1 #a oz4 dripping1 #a tablespoonful flour1 #a teaspoonful mustard2 salt and pepper to taste4 ,prepare the vegetables1 cut them into slices1 fry them in the dripping1 add the water or pot-liquor1 the salt1 pepper1 and herbs4 ,boil till quite tender1 mix the flour and mustard to a cream with the cold water1 and add to the soup4 ,simmer for half an hour longer and then serve4 ---------------------------------------- -------------------------------- ,,fish4 ,fresh fish may be known by its stiffness1 firmness1 bright eyes1 and bright red gills4 ,the cheaper kinds of fish1 such as herrings1 mackerel1 haddocks1 and plaice1 contain more nourishment than most of the more expensive kinds4 ,all fish must be thoroughly cleansed in salt and water1 two waters at least being allowed4 ,it must then be very carefully dried in a coarse cloth kept specially for this purpose4 ,to ,bake ,fish4 ,clean and dry the fish very thoroughly1 put it on a baking tin1 greased with a little oil or butter1 sprinkling pepper and salt over it4 ,cover with a well-greased sheet of paper1 bake from #aj minutes to an hour1 according to the size of the fish4 ,remove the paper1 and serve the fish with chopped parsley and the strained liquor from the tin4 ,to ,boil ,fish4 ,when the fish is thoroughly cleaned1 put it on a strainer or dish1 place it in a saucepan with boiling water sufficient to cover it1 some salt and a tablespoonful of vinegar4 ,simmer gently till the skin begins to crack4 ,some of the liquor in which the fish was boiled can be used for making a sauce4 ,to ,broil ,fish4 ,clean and dry the fish thoroughly1 split it open1 flour it1 sprinkle with chopped parsley1 pepper1 and salt4 ,grease a gridiron with oil or butter1 and broil the fish over or in front of a very clear fire from #aj to #ae minutes4 ,sprinkle with small pieces of butter before serving4 ,before broiling mackerel or herrings lay them in a mixture of salad oil and tarragon vinegar for an hour4 ,hints on ,frying4 ,this method of cooking fish requires the utmost care4 ,it is most important that the fish should be very carefully dried1 and that the oil should be at the right temperature4 ,to test this throw in a small piece of bread1 and if it brown in less than a minute the oil has reached the correct heat4 ,when the oil is perfectly still1 and a blue smoke rises1 the temperature may also be considered right4 ,the fish must be well covered in oil1 and the pieces must not come in contact with one another4 ,to ,fry ,fish4 ,clean the fish1 then cut it as required1 and dry it very thoroughly4 ,beat up an egg1 mix some flour1 pepper and salt on a plate1 dip the fish first into this seasoning1 then into the egg1 and when the oil has reached the right temperature1 fry the fish a golden brown4 ,place it on soft paper on a basket lid to drain4 ,when the oil has cooled1 strain it1 pour it into a jar1 cover it and it will be ready for use another time4 ,it can be used again for fish only4 ,to economise the eggs mix a little water with them4 ,to utilise any scraps of fried fish1 heat them in melted butter 7page #dj71 flavoured to taste4 ,to ,steam ,fish4 ,fish should rather be steamed than boiled1 for though more time is required the result is more satisfactory4 ,if a fish-kettle is not to hand1 place a pie-dish upside down in a large saucepan1 and put the fish on it4 ,let boiling water always reach half way up the dish1 so that the fish cooks in the steam4 ,add more boiling water when required4 ,anchovy ,butter4 ,time-- hour4 #f large anchovies1 #a hard boiled egg1 #b oz4 butter1 a little pepper4 ,pound all together and pass through a sieve4 ,savoury ,cod4 ,time-- hour4 #a or more lbs4 of fresh cod1 #a tablespoonful vinegar1 #a dessertspoonful flour1 #a teaspoonful chopped parsley1 teaspoonful salt1 teaspoonful pepper1 #a oz4 butter1 #a egg4 ,clean the fish and dry it1 then cut it into nice sized pieces4 ,boil as directed 7page #aj71 then cover and keep hot4 ,put the flour into a basin1 and add pepper1 salt1 and butter 7melted72 mix well1 and make into a paste with the vinegar4 ,stir this into pint of the liquor in which the fish has been boiled1 and cook #c minutes1 stirring continually4 ,while this sauce cools beat up an egg2 then stir it carefully into the sauce1 add the chopped parsley1 and pour it over the fish4 ,if preferred the egg may be boiled hard and chopped4 ,baked ,haddock4 ,time-- hour4 #a haddock1 #b tablespoonfuls bread crumbs1 #a dessertspoonful chopped parsley1 #a teaspoonful chopped herbs1 #a egg 7well beaten72 #b oz4 butter or #a tablespoonful oil2 pepper and salt to taste4 ,wash and dry the fish well4 ,mix nearly all the bread crumbs with the herbs1 parsley1 pepper1 salt1 half the egg1 and oz4 of butter4 ,stuff the stomach of the fish with this mixture1 and sew or skewer it up4 ,egg and bread-crumb the fish1 place it on a greased tin in the shape of an ,s1 with the oil and pieces of butter2 bake for half-an-hour1 basting it frequently4 ,take out the cotton with which the fish was sewn before serving4 ,dried ,haddock4 ,time--#bj minutes4 ,place the dried haddock in a frying-pan and cover with cold water4 ,bring to the boil1 then take out the haddock1 place it on a dish in the oven1 with bits of butter over it1 for #e minutes1 and then serve4 ,baked ,plaice and ,tomatoes4 ,time-- hour4 #a plaice1 #a onion1 #d tomatoes1 #b tablespoonfuls oil1 #a lb4 potatoes1 pepper and salt to taste1 the juice of a lemon1 chopped parsley4 ,slice the onion and tomatoes1 heat them in a tin with the oil1 salt and pepper4 ,wash the plaice and dry it well1 put it in the tin1 season it1 dredge it with flour1 and baste it with the oil4 ,parboil the potatoes and put them round the plaice to get brown4 ,when dishing up1 squeeze the lemon-juice over the plaice and sprinkle with the chopped parsley4 ,haddocks may also be cooked in this way4 ,soused ,herrings4 ,time-- hour4 #c herrings1 pint vinegar1 #b bay-leaves1 whole peppers1 salt1 and cloves to taste4 ,split and halve the herrings1 roll and tie them up4 ,place them in a pie-dish1 half cover with vinegar1 add whole peppers1 salt1 cloves1 and bay-leaves1 and bake in a slow oven until they feel soft 7about #bj minutes74 ,sole la ,matre d',htel4 ,time-- hour4 #a sole filleted1 #a oz4 butter1 oz4 flour1 juice of #a lemon1 salt and pepper to taste1 #a teaspoonful chopped parsley1 pint water1 gill cream4 ,put the bones and fins of the sole into a saucepan with the water1 and put it on to boil4 ,place the fillets folded loosely on a greased tin1 and sprinkle them with lemon-juice1 pepper and salt4 ,cover with a greased paper1 and cook in a moderate oven1 about #f minutes4 ,melt the butter in a clean saucepan1 drop the flour in gradually1 and mix well4 ,add the fish liquor and boil #aj minutes4 ,then add salt1 pepper1 cream1 lemon-juice1 and parsley4 ,arrange the fillets on a dish with the sauce poured over them4 ,sole au ,gratin4 ,time-- hour4 #a sole1 shalot1 #d mushrooms1 #a teaspoonful chopped parsley1 juice of a lemon1 #a oz4 butter1 raspings 7see page x472 salt and pepper to taste4 ,skin the sole1 cut off the fins and nick it on both sides with a knife1 dry it well4 ,chop the shalot1 mushrooms and parsley1 mix them together1 and sprinkle half of them on to a dish4 ,lay the sole on this seasoning1 and sprinkle the rest of it over the sole4 ,squeeze lemon-juice over1 sprinkle with salt1 pepper and raspings4 ,put little bits of butter on the fish1 bake in a moderate oven for #aj minutes4 ,soles ,stewed with ,tomatoes4 ,time-- hour4 ,a pair of soles1 #a small onion1 #b tablespoonfuls oil1 or #b oz4 butter1 #d tomatoes1 the juice of #a lemon1 pepper1 salt1 a little cayenne and nutmeg4 ,heat the oil or butter in a stew-pan1 add chopped onion1 salt1 pepper1 and nutmeg4 ,when the onion is tender1 put in the soles1 slice the tomatoes on to them1 cook for #bj minutes1 or hour if the soles are large4 ,take out the soles carefully1 put them on a hot dish1 rub the liquor through a sieve1 add the lemon-juice1 and a very little cayenne and nutmeg1 return to the saucepan to get hot1 and pour over the soles4 ,gurnets and shad may also be cooked in this way1 and can be eaten hot or cold4 ,brown ,stewed ,fish4 7,salmon and other rich fish47 ,time--#a hour4 ,for #d ,mackerel or ,herrings4 pint porter1 #b ,spanish onions1 ground ginger1 nutmeg1 allspice1 ground cloves1 pepper and salt to taste1 juice of three lemons1 #a dessertspoonful vinegar1 lb4 real black treacle4 ,stew a crust of bread and the onions in the porter4 ,when tender1 take out the crust1 and put in the fish with the spice1 lemon-juice1 vinegar1 pepper and salt4 ,when the fish is nearly cooked1 add the treacle gradually1 cook #c minutes1 and serve cold with slices of lemon between bunches of scraped horse-radish4 ,brown ,stewed ,fish4 7,fresh ,water ,fish1 etc47 ,time--#dj minutes4 #b to #c lbs4 fish1 pint water1 #a onion1 #a tablespoonful oil1 #a tablespoonful vinegar1 two-pennyworth ginger-bread1 one-pennyworth golden syrup1 #a lemon2 pepper and salt to taste4 ,peel and cut up the onion1 brown it in the oil1 put it in the stew-pan with the fish and water1 and cook for half an hour4 ,soak the ginger-bread in the golden syrup and vinegar2 when soft1 beat it up and add the lemon-juice1 pepper and salt4 ,ten minutes before the fish is ready1 pour this sauce on to it1 and tilt the stew-pan well backwards and forwards4 ,serve cold4 ,white ,stewed ,fish with ,balls4 ,time--#a hour4 #c lbs4 fish1 #b small onions1 #b tablespoonfuls sweet oil1 #a pint cold water1 nutmeg and ginger1 pepper and salt to taste1 a pinch of powdered saffron1 juice of #c lemons1 #a tablespoonful flour1 #b eggs2 7for the balls7 a piece of cod's-liver1 chopped parsley1 bread-crumbs4 ,chop the onions1 stew till tender in the oil in a stew-pan1 take out one-third for balls1 add the fish and water1 season with salt1 pepper1 ginger and nutmeg4 ,when the liquor boils1 place the balls 7see below7 on the top of the fish and cook hour1 then draw the stew-pan to the side of the fire4 ,mix the flour to a smooth paste with a little cold water in a separate basin1 add the lemon-juice1 #a whole egg and #a yolk beaten1 the saffron1 and mix all well together4 ,take a pint of the fish-liquor from the stew-pan1 add this gradually to the contents of the basin1 stirring all the time4 ,when thoroughly mixed1 pour it back into the stew pan1 from which must previously be taken some of the fish-liquor1 if there seem too much4 ,tilt the stew-pan backwards and forwards till the sauce has thickened sufficiently4 ,serve hot or cold1 with the sauce poured over the fish and balls1 and garnish with parsley and slices of lemon4 ,to make the balls3 ,chop the cod's-liver very fine2 add the remainder of the onion chopped fine1 parsley1 white of egg beaten1 pepper1 salt1 nutmeg1 ginger1 and sufficient bread-crumbs to make them the right stiffness4 ---------------------------------------- -------------------------------- ,,simple ,,ways ,,of ,,using ,,cold ,,cooked ,,fish4 ,curried ,fish4 ,time--#a hour4 #a lb4 cold cooked fish1 #a apple or stick of rhubarb1 #b oz4 butter1 #b onions1 #a pint water or fish liquor1 #a tablespoonful curry powder1 #a tablespoonful flour1 #a teaspoonful lemon-juice or vinegar2 salt and pepper to taste4 ,peel and cut up the onions and apple1 or rhubarb2 fry till brown in hot butter4 ,add the curry powder1 flour1 salt and pepper1 and stir the water or fish-liquor in gradually2 boil this all up and simmer gently for half-an-hour1 then add the lemon-juice or vinegar2 strain1 and return to the saucepan with the fish cut into neat pieces to get thoroughly hot4 ,serve the curry in a border of boiled rice 7see page #ce74 ,a ,fish ,cake4 ,time--#a hour4 lb4 cold cooked fish1 #b oz4 bread-crumbs1 #a onion1 oz4 butter2 pepper and salt to taste2 gill milk or fish-liquor1 #a teaspoonful chopped parsley1 #a egg1 raspings 7see page x474 ,cover a greased cake-tin with raspings2 melt the butter in a saucepan2 fry the minced onions and parsley in the butter2 mince the fish and stir into the fried onion and parsley4 ,remove the saucepan from the fire1 stir in the bread-crumbs1 the milk or liquor1 the beaten egg and seasoning2 pour all into the cake-tin and bake in a moderate oven three-quarters of an hour4 ,turn out and serve with melted butter 7see page #dj74 ,fish ,cakes4 ,time-- hour4 #a lb4 cold cooked fish1 lb4 potatoes1 #b oz butter1 #b eggs2 pepper and salt to taste4 ,use any remains of cold fish1 or boil some fish as on page #aj4 ,cold potatoes may also be used instead of boiling fresh ones4 ,mash the potatoes1 add the pieces of fish broken up small1 the yolk of one egg1 the butter melted1 and salt and pepper to taste4 ,form the mixture into balls with a tablespoon1 flatten them into cakes brush over with beaten egg1 toss them in bread-crumbs1 and fry in oil4 ,this mixture may also be made into a large fish-cake1 by putting it into a greased tin and baking it in the oven about hour4 ,fish ,pie4 ,time--#bj minutes4 ,cold cooked fish of any kind1 bread-crumbs1 #b oz4 butter2 pepper and salt to taste1 fish-liquor or water4 ,butter a pie-dish1 sprinkle on it a layer of bread-crumbs1 then a layer of fish broken up into pieces2 some pepper1 salt1 and bits of butter2 cover this with more bread-crumbs and bits of butter2 pour on a little fish-liquor or water1 and bake #aj minutes4 ,fish ,quenelles4 ,time-- hour4 #a teacupful bread-crumbs1 gill milk or cream1 #a teacupful cold cooked fish1 #a oz4 fresh butter1 #a egg2 salt and pepper to taste4 ,soak the bread-crumbs in the milk1 pound the fish1 melt the butter1 beat up the egg1 yolk and white separately1 mix all together1 season to taste2 fill six small buttered moulds with the mixture and steam for hour2 turn out and serve with white or lemon sauce 7see page #ci74 ,fish ,souffle4 ,time-- hour4 lb4 cold cooked fish1 #b eggs1 #b oz4 butter1 pepper and salt to taste2 anchovy sauce if liked4 ,pound up the fish1 melt the butter1 add it to the fish with the beaten yolks of eggs and seasoning4 ,beat up the whites of eggs to a stiff froth1 add them lightly to the other mixture in a pie-dish and bake in a quick oven about #bj minutes4 ,halibut ,crme4 ,time-- hour4 #a lb4 cold cooked fish 7halibut preferred71 #b oz4 butter1 #a oz4 flour1 pint milk1 #a oz4 grated cheese2 pepper1 salt and nutmeg to taste4 ,remove the skin and bone from the fish1 mash it up with a fork1 then place it in a vegetable dish2 melt the butter in a small saucepan1 stir in the flour carefully1 then add the milk by degrees4 ,when it boils remove from the fire add the salt1 pepper1 and nutmeg1 spread this mixture over the fish and sprinkle with grated cheese1 or if preferred with bread-crumbs4 ,bake in the oven till brown4 ,kedgeree4 ,time-- hour4 lb4 boiled fish1 lb4 boiled rice1 #b eggs1 #b oz4 butter1 salt1 cayenne pepper1 and nutmeg to taste4 ,boil the eggs hard1 break the fish into small pieces1 chop the white of egg and grate the yolks4 ,when the boiled rice is dry1 melt the butter in a stew-pan and add the rice1 fish1 white of egg1 cayenne pepper1 grated nutmeg1 and salt4 ,mix well and serve on a hot dish1 with the grated yolks sprinkled over4 ---------------------------------------- -------------------------------- ,,meat4 ,good meat should be firm to the touch1 adhere closely to the bones1 be streaked with fat1 and should have a slight but not unpleasant odour4 ,meat becomes much more tender if it can be hung a day or two before it is cooked4 ,to ,bake ,meat4 ,baking closely resembles roasting4 ,it is more economical1 as the joint loses less weight1 and if carefully attended to cannot be distinguished from roast meat4 ,a double tin which holds hot water should be used1 so that the steam from the water may prevent the dripping from burning4 ,place the meat on a trivet in the tin1 flour the meat1 sprinkle it with salt1 put it in the hottest part of the oven for the first few minutes1 then remove it to a cooler part1 baste well1 and turn it over occasionally4 7,for time and gravy see ,roast ,meat47 ,to ,boil ,meat4 ,weigh the meat1 allow twenty minutes to each pound1 and twenty minutes extra for dishing up4 ,put the meat into boiling water1 boil five minutes1 then draw the saucepan to the side of the fire1 and simmer2 keep the meat well covered with water2 serve with a teacupful of its own liquor4 ,never throw away the liquor in which meat has been boiled2 it makes excellent soup4 ,to ,roast ,meat4 ,have a bright and clear fire2 weigh the meat1 allow twenty minutes to each pound1 and twenty minutes extra for dishing up2 flour the joint well1 and sprinkle it with salt2 let it roast quickly the first ten minutes1 then put it farther from the fire1 and let it cook more slowly1 basting often2 flour occasionally4 ,when dishing up1 pour the dripping out of the pan1 and set it aside4 ,add one pint or more of boiling water to the brown lumps under the dripping1 and put it in the hottest part of the oven4 ,pour this gravy over the meat and serve4 ,beef la ,mode4 ,time--#e hours4 #c lbs4 lean brisket1 #a quart water1 gill vinegar1 #d ,spanish onions1 #b oz4 mustard seed1 #a oz4 long pepper1 teaspoonful ground ginger2 salt to taste2 a thickening of flour1 sugar1 and browning4 ,put the beef on in cold water1 bring it to the boil1 then simmer for three hours1 reducing the water to one pint4 ,add the vinegar1 onions1 and other ingredients4 ,stew in the oven 7if possible7 for two hours1 but if the saucepan is too large for the oven1 let the meat continue to simmer on the stove4 ,half an hour before serving1 thicken the gravy with flour1 sugar1 and browning 7see page x474 ,smoked ,beef4 ,soak over-night in cold water2 next morning place it in cold water1 and simmer till quite tender1 reckoning hour to the pound4 ,beef ,steak4 ,time--#bj minutes4 ,heat the gridiron1 put in the steak1 turn the gridiron four times at intervals of #b minutes1 then eight times at intervals of #a minute4 ,sprinkle with pepper and salt1 and serve on a hot plate4 ,chops are done in the same way1 turning the gridiron twice at intervals of #b minutes1 and six times at intervals of #a minute4 ,to make steak tender3 beat it well1 and rub into it a small pinch of carbonate of soda4 ,beef ,steak ,pie4 ,time--#b hours4 #a lb4 beef steak1 lb4 flour1 lb4 clarified dripping1 #a teaspoonful salt1 teaspoonful pepper4 ,beat the steak well1 cut it up into neat pieces4 ,mix #a tablespoonful flour1 salt1 and pepper on a plate1 and dip each piece of meat into the mixture4 ,put the pieces in a stew-pan1 cover with cold water1 and simmer gently about hour1 then turn the meat and gravy into a pie-dish4 ,put the flour into a large basin with half a saltspoonful of salt1 rub the dripping into it1 and add by degrees enough cold water to make a stiff paste4 ,flour a board1 roll the pastry out rather larger than the pie-dish1 about one-third of an inch thick1 cut a strip off1 wet the edge of the dish1 place the strip round it1 wet the strip1 and press the rest of the pastry on to it1 trimming off the rough edges with a sharp knife4 ,make a hole in the top of the pie to allow the steam to escape whilst baking2 ornament the top and edges and brush over with beaten egg4 ,bake for hour1 putting it into the hottest part of the oven for a few minutes1 then remove it to a cooler part4 ,beef ,steak ,pudding4 ,time--#c hours4 #a lb4 beef1 #d oz4 suet1 lb4 flour1 #a gill water1 #a teaspoonful baking-powder2 salt and pepper to taste4 ,put on a large saucepan of water to boil4 ,mix on a plate #a dessertspoonful of flour1 some pepper and salt4 ,beat the steak well1 cut it into slices1 dip each piece in the mixture1 and roll it up4 ,put the flour1 baking-powder1 salt1 and suet chopped fine1 into a basin1 and mix to a stiff paste with cold water4 ,cut off one-third for the top4 ,grease a basin well1 line it with the paste1 put in the meat with a little water or gravy1 wet the edges1 press the top on4 ,tie a pudding cloth1 dipped in boiling water and dredged with flour1 over the basin1 place it in the saucepan of boiling water1 and boil #b hours4 ,stewed ,shin of ,beef 7with ,dumplings74 ,time--#b hours4 #a lb4 shin of beef1 #b onions1 #b carrots1 #b turnips1 #b tablespoonfuls flour1 #b oz4 dripping or suet2 pepper and salt to taste4 ,prepare the carrots and turnips and boil them quickly #bj minutes in #a quart of water4 ,cut the meat into pieces1 fry a light brown in the dripping1 then place the pieces in a saucepan4 ,peel and slice the onions1 fry them in the same dripping1 then stir in carefully #b tablespoonfuls of flour to brown4 ,add the carrots and turnips to the meat1 pour the water in which they were boiled into the frying-pan to brown2 then add it with the onions1 pepper and salt to the meat1 etc1 and stew slowly #a hour4 ,dumplings4-- lb4 flour1 #b oz4 dripping1 #a teaspoonful baking-powder1 #a teaspoonful salt4 ,shred the fat fine and rub it into the flour with the baking-powder and salt4 ,mix with lukewarm water to a stiff paste4 ,cut into eight pieces1 and roll lightly into dumplings on a floured board4 ,throw them into a saucepan of boiling water1 and boil till they rise to the surface 7#bj minutes74 ,add them to the stew #aj minutes before serving4 ,beef ,stewed with ,french ,beans4 ,time--#c hours4 #e lbs4 lean brisket1 #b lbs4 ,french beans1 #d good-sized onions1 #a pint water1 #a gill vinegar1 #a tablespoonful flour1 #b tablespoonfuls dark moist sugar2 pepper and salt to taste4 ,stew the beef #c hours in the water4 ,string the beans1 cut them in halves1 peel and cut up the onions1 and add all to the beef at the end of the first hour4 ,about #aj minutes before serving skim off all the fat2 mix smoothly in a separate basin the flour1 sugar1 vinegar1 pepper and salt1 and add the mixture to the stew4 ,beef ,stewed with ,haricot ,beans4 ,time--#e hours4 #c lbs4 lean brisket1 #a onion1 #a tablespoonful moist sugar1 #a oz4 dripping1 pint haricot beans1 pint cold water1 #a tablespoonful flour2 pepper1 salt and ground ginger to taste4 ,the beans must be put in soak over-night4 ,chop the onion fine1 fry in the dripping1 add the flour1 seasoning1 sugar1 beans and water4 ,stew the meat and vegetables1 etc41 very gently #d or #e hours4 ,brain ,fritters4 ,time-- hour4 #a set brains1 #a teaspoonful chopped parsley1 #b eggs1 #b tablespoonfuls bread-crumbs2 pepper and salt4 ,wash the brains in vinegar and water1 then put them into boiling water and boil for #aj minutes4 ,drain them1 chop them1 and put them into a basin with #a teaspoonful chopped parsley1 pepper1 salt and #a egg4 ,add sufficient bread-crumbs to make them into a stiff paste 7not exceeding two tablespoonfuls74 ,form into flat1 round cakes1 dip into egg and bread-crumbs and fry4 ,brazilian ,stew4 ,time--#c hours4 #a lb4 beef1 #a carrot1 #a turnip1 herbs1 pepper and salt to taste1 gill vinegar4 ,cut the meat into neat pieces1 dip each piece in the vinegar1 and pack closely in a saucepan4 ,sprinkle with pepper and salt4 ,cut the vegetables into slices1 and put them with the herbs into the saucepan4 ,close the lid1 and steam #b hours1 stirring occasionally4 ,braised ,beef4 ,time--#c hours4 #e lbs4 topside1 lb4 smoked beef1 #c oz4 dripping1 #a medium-sized onion1 #a small carrot1 #a turnip1 #c to #d sticks celery1 #a pint water1 a few whole peppers and allspice1 #a tablespoonful vinegar1 #a tablespoonful flour2 salt to taste4 ,melt the dripping1 cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife4 ,brown both sides of the meat in the dripping1 add the vegetables1 seasoning and water1 and let all stew very slowly for #b hours4 hour before serving1 take out the meat1 keep it hot2 mix the flour1 vinegar and #a tablespoonful water to a paste1 pour it into the stew-pan and thicken it1 strain gravy over meat and serve4 ,to ,clarify ,dripping4 ,pour the dripping from the pan into a basin of cold water4 ,when cool lift off the cake of clarified dripping1 scrape away the sediment from the bottom1 and wipe dry4 ,to ,clarify ,fat4 ,cut up any scraps of cooked or uncooked fat into small pieces1 place in a saucepan1 add just sufficient cold water to cover them1 stir often1 and simmer with the lid off till nothing is left of the pieces of fat but brownish scraps4 ,strain into a basin1 and when cold1 a hard white cake will be formed1 which will keep good some time4 ,this fat makes excellent pastry1 and can be used for frying4 ,irish ,stew4 ,time--#b hours4 #a lb4 breast or scrag of mutton1 #b lbs4 of potatoes1 #a pint water1 #c onions1 #a tablespoonful flour1 #a teaspoonful salt1 teaspoonful pepper4 ,cut the meat into neat pieces1 removing some of the fat1 peel and slice the potatoes and onions4 ,mix the flour1 pepper and salt on a plate1 and dip each piece of meat into this mixture4 ,put a layer of potatoes at the bottom of the saucepan1 then one of meat1 then one of onion1 covering with a layer of potatoes4 ,pour the water over the whole and stew slowly1 or bake in the oven #a hour1 stirring occasionally4 ,liver4 ,time-- hour4 lb4 liver1 #a gill water1 #b tablespoonfuls flour1 #b oz4 dripping2 pepper and salt to taste4 ,cut the liver into slices about one-third of an inch thick4 ,dip each piece into one tablespoonful flour mixed with pepper and salt1 and fry in hot fat4 ,take out the liver1 put it on a hot dish4 ,mix one tablespoonful flour carefully with the water in a separate basin4 ,add this gradually to the contents of the frying-pan2 let it boil and thicken4 ,pour it over the liver and serve4 ,liver ,fritters4 ,time-- hour4 lb4 liver1 #a shalot1 sage1 bread-crumbs1 #a slice cold smoked beef 7if liked71 #a oz4 suet2 pepper and salt to taste4 ,scrape the liver1 chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls4 ,flatten into cakes1 dip in egg and bread-crumbs and fry a golden brown in hot fat or oil4 ,sausage meat can also be made into fritters1 but should be dipped in batter 7page #dc7 instead of egg and bread-crumbs4 ,braised ,leg of ,mutton4 ,time--#d hours4 #e lbs4 leg of mutton1 lb4 smoked beef1 #a pint stock or water1 #a lb4 ,brussels sprouts1 #c carrots1 #a turnip1 #a onion1 #c sticks celery1 a little thyme and parsley2 pepper and salt to taste4 ,place the mutton in a stew-pan on a layer of slices of smoked beef1 add some pepper and salt1 the stock or water1 and simmer gently #c hours 7in the oven1 if possible74 ,prepare and cut up the vegetables1 and add all the ingredients1 except the sprouts1 to the meat #a hour before serving4 ,boil the sprouts separately and add them when serving4 ,thicken and brown the gravy if liked4 ,mutton ,cutlets4 ,time-- hour4 #d lbs4 best end of a neck of mutton1 #a egg1 bread-crumbs2 pepper and salt to taste4 ,saw off the upper rib bones1 leaving the bones which will form the cutlets about three inches long4 ,cut off each cutlet1 trim neatly1 scraping off the fat4 ,dip each one in the egg1 which has been well beaten1 sprinkle with bread-crumbs1 and fry a golden brown in hot fat or oil4 ,arrange on a hot dish round mashed potatoes or other vegetables4 ,the pieces cut off in preparing the cutlets should be used for ,irish stew1 toad-in-the hole1 or any other small dish4 ,haricot ,mutton4 ,time--#b hours4 #a lb4 scrag of mutton1 pint water or stock1 #a onion1 #a carrot1 #a turnip1 #a oz4 dripping1 oz4 flour2 pepper and salt to taste4 ,cut the mutton into neat pieces1 fry them brown in the dripping1 then take them out and brown the flour carefully4 ,stir in the water or stock1 and put back the meat4 ,cut the vegetables into dice1 and add them with the seasoning4 ,skim well and simmer #b hours4 ,pillau4 ,time--#b hours4 #a lb4 mutton1 #c tomatoes1 #a teacupful rice1 #a quart water2 salt to taste4 ,cut up some pieces of raw fat mutton1 add a little water1 cover the stew-pan1 and place on a slow fire4 ,the meat must consume the water and stew till it becomes a light brown colour4 ,wash the tomatoes1 put them into a stew-pan without water1 and stew them soft over a slow fire4 ,strain the pulp through a sieve and add sufficient water to make #a pint of liquor4 ,this must be thrown into the stew-pan over the mutton2 add salt and boil it up4 ,wash and dry the rice well1 throw it into the stew-pan1 let it boil #e minutes1 and then simmer hour4 ,poor ,man's ,goose4 ,time--#a hour4 #d lbs4 bola4 ,stuffing4--#a onion1 #a teaspoonful sage1 a small piece of soaked bread1 #a oz4 suet2 pepper and salt to taste4 ,make holes in the meat with a skewer1 and fill them up with the stuffing1 made as follows3 ,chop the suet and onion fine1 squeeze the bread dry1 and mix all together with the sage1 pepper and salt4 ,flour the meat and roast it 7see p4 #ai74 ,serve with baked potatoes4 ,sausage ,rolls4 ,time--#a hour4 #d sausages1 lb4 flour1 lb4 dripping1 #a egg4 ,skin the sausages1 make flaky pastry 7page #da71 after the final rolling1 cut the pastry into #d1 place a sausage in the centre of each piece of pastry1 egg half-way round the edges1 fold over1 press the edges together1 trim neatly1 place on a greased baking-tin1 brush over with beaten egg and bake in a hot oven about hour4 ,sausage and ,rice4 ,time-- hour4 lb4 choriza 7sausage71 lb4 rice1 #a pint boiling water1 a pinch of saffron4 ,wash and drain the rice well1 put it in a saucepan with the saffron and boiling water4 ,skin the sausage1 place it on the top of the rice1 and simmer very gently till the rice swells and soaks up all the water4 ,serve the sausage in a ring of rice4 ,sausage cooked alone should simmer about #bj minutes4 ,boiled ,sheep's ,head4 ,time--#e hours4 #a sheep's head1 #c onions1 #c turnips1 a small bunch parsley1 #a tablespoonful pearl barley1 #b teaspoonfuls salt1 teaspoonful pepper1 sufficient cold water to cover the head1 oz4 flour1 #a oz4 dripping4 ,soak the head for one hour in lukewarm water4 ,then remove the tongue1 brains1 and all the thin soft bones from the inside of the head4 ,tie it together put it in a saucepan1 cover with water1 adding the salt1 and bring it slowly to the boil2 take off the scum4 ,prepare the vegetables1 wash the barley1 and add all to the head4 ,let the whole simmer gently for #c hours4 ,about hour before it is done1 tie the brains in a little piece of muslin1 and throw them into the saucepan4 ,boil the tongue separately4 ,when done1 place the head on a hot dish4 ,mash the turnips with a little dripping1 pepper and salt1 form into little balls1 and place round the dish alternately with the carrots4 ,halve the tongue1 and lay it across the head4 ,pour over all a sauce made of the flour browned in the dripping1 half a pint of the stock in which the head has been boiled1 the brains1 slightly chopped1 and a little finely-chopped parsley4 ,the broth may be used as it is1 or made into a soup of any kind4 ,roast ,sheeps' ,hearts4 ,time-- hour4 #b sheeps' hearts1 #b oz4 dripping4 ,stuffing--#b oz4 suet1 #a tablespoonful herbs1 #b tablespoonfuls bread-crumbs1 rind of #a lemon grated1 #a egg2 pepper and salt to taste4 ,put the hearts into boiling water for a few minutes4 ,meanwhile make the stuffing as follows3--,chop the suet1 mix with the herbs1 bread-crumbs1 lemon-rind1 pepper1 salt and beaten egg4 ,take the hearts out of the water1 dry them1 stuff them1 skewer them up1 flour them1 put them in a saucepan with a little dripping1 baste occasionally1 and turn them over4 ,when done pour a little stock into the saucepan1 stir it well1 boil it up1 and pour over the hearts4 ,stewed ,steak4 ,time--#b hours4 #a lb4 beef steak1 #a onion1 #a carrot1 #a turnip1 saltspoonful salt1 saltspoonful pepper1 #a dessertspoonful chopped parsley1 #b oz4 dripping1 #a dessertspoonful flour4 ,melt the dripping1 cut the steak into #c pieces1 and fry them4 ,then take out the meat1 cut the onion and carrot into thin slices1 the turnip into thick blocks1 and fry these in the dripping4 ,when they are browned1 lay the meat on top of them1 add the seasoning and pint of warm water4 ,close the lid and simmer #b hours4 ,thicken with the flour hour before serving2 add the chopped parsley at the last minute4 ,smoked or ,salt ,tongue4 ,smoked tongues must be soaked over-night in cold water4 ,salt tongues do not require this4 ,tongues must be placed in boiling water and simmered till tender1 then skinned and replaced in the liquor to get hot again4 ,toad-in-the-,hole4 ,time-- hour4 lb4 scraps of cooked or uncooked meat1 #c gills water1 lb4 flour1 salt1 #b eggs4 ,grease a pie-dish or baking-tin2 lay the pieces of meat in it2 make a batter by stirring the water gradually into the flour and salt1 beat in the eggs one at a time1 then beat all together1 pressing out any lumps against the sides of the basin1 let it stand two hours if possible1 then pour it over the meat and bake in a quick oven about hour4 ,stewed ,knuckle of ,veal4 ,time--#b hours4 #d lbs4 knuckle of veal1 lb4 rice1 #a onion1 #a teaspoonful salt1 teaspoonful pepper1 #a tablespoonful chopped parsley1 #c pints water1 #a oz4 flour1 juice of #a lemon4 ,simmer the veal for #b hours in the salt and water4 ,after it has simmered #a hour add the onion1 peeled and cut up1 and the rice well washed4 ,simmer again for #a hour1 add the flour mixed to a cream with the lemon-juice1 then add the chopped parsley1 cook for #aj minutes1 and serve the meat in the middle of the rice and gravy4 ,breast of ,veal or ,mutton ,stuffed4 ,time--#b hours4 ,cut breast in half and stuff2 or bone1 stuff and roll round4 ,bake for #a hour1 basting well4 ,forcemeat3 #b oz4 smoked beef1 lb4 suet1 rind of lemon1 #a teaspoonful chopped herbs1 and parsley1 salt1 cayenne and pounded mace to taste1 #d oz4 bread-crumbs1 and #a egg4 ,shred the smoked beef1 chop the suet1 lemon-rind1 and herbs1 mincing all very finely4 ,add seasoning to taste1 and mix well with the bread-crumbs before wetting with the egg4 ,work all together and use4 ---------------------------------------- -------------------------------- ,,simple ,,ways ,,of ,,using ,,cold ,,cooked ,,meat4 ,curry4 ,time--#a hour4 #a lb4 pieces of cold cooked meat1 #b oz4 clarified dripping1 #a apple1 #a onion1 #a dessertspoonful curry powder1 #a dessertspoonful flour2 salt and pepper to taste2 pint cold water4 ,peel and cut up the onion and apple1 and cut the meat into neat slices2 fry the vegetables brown in the dripping1 add the curry powder1 flour1 salt and pepper1 and stir the water into it gradually4 ,let it boil1 and then simmer for hour with the lid off4 ,add the meat1 heat it through1 but do not let it boil4 ,serve in a ring of boiled rice 7see page #ce74 ,hash4 ,time--#b hours4 #a lb4 cold cooked meat and bones1 #b onions1 #a carrot1 a small bunch of herbs1 oz4 dripping1 #a tablespoonful flour1 #a dessertspoonful ketchup1 #a saltspoonful salt1 saltspoonful pepper4 ,chop the bones of the meat into small pieces1 and put them into a saucepan with enough cold water to cover them4 ,add to them the herbs1 chopped onion1 and the carrot1 washed1 scraped and cut into slices4 ,simmer #a hour1 strain1 and add the seasoning4 ,cut the other onion into thin slices1 fry it brown in the dripping1 add it to the stock1 and thicken with the flour4 ,stir well till it boils1 then add the ketchup1 the meat cut into neat slices1 and heat thoroughly without boiling4 ,serve with small pieces of toast1 or in a ring of mashed potatoes4 ,macaroni ,mutton4 ,time--#b hours4 #a lb4 cold cooked mutton1 #a large onion1 #a oz4 dripping1 #a pint of stock or pot-liquor1 #a tablespoonful sauce of any kind1 lb4 macaroni2 pepper and salt to taste4 ,fry 7in a saucepan7 some slices of mutton 7underdone is best7 in the dripping1 with the onion cut in pieces1 then add the stock or pot-liquor1 ,worcester1 ,harvey or other sauce1 pepper1 salt and macaroni4 ,simmer for #b hours and serve4 ,meat ,croquettes4 ,time--#a hour4 lb4 cold meat2 pepper and salt to taste2 lb4 cold boiled potatoes1 lb4 flour1 #b oz4 dripping1 bread-crumbs or vermicelli1 #a egg4 ,rub the potatoes through a sieve1 add the flour and salt and rub in the dripping4 ,mix to a stiff paste with cold water1 roll it out and cut in into rounds4 ,put a little chopped meat in each round1 egg half the round1 press the edges together and nick them4 ,roll each croquette first in egg and then in bread-crumbs or vermicelli1 and fry in boiling fat or oil4 ,cold ,meat ,patties4 ,time--#a hour4 lb4 cold cooked meat1 lb4 flour1 lb4 dripping1 #a teaspoonful baking-powder1 pepper and salt to taste1 teaspoonful mixed herbs1 #a gill stock or gravy4 ,rub the fat into the flour1 add the baking-powder1 mix to a stiff paste with a little cold water1 roll it out inch thick1 and cut #bd rounds4 ,grease #ab patty pans1 and line them with #ab rounds of paste4 ,mince the cold meat1 season with pepper1 salt1 and half a teaspoonful mixed herbs1 moisten with stock or gravy4 ,fill the patty pans with the mixture1 press on the remaining #ab rounds of paste1 trim the edges neatly1 decorate1 brush over with beaten egg1 and bake hour4 ,potato ,pie4 ,time--#a hour4 #a lb4 cold cooked meat1 #a lb4 boiled potatoes1 #a oz4 dripping1 #a tablespoonful gravy or water1 teaspoonful herbs or #a onion1 #a teaspoonful salt1 teaspoonful pepper4 ,cut the meat into small pieces1 or mince it1 sprinkle with the seasoning and put in a pie-dish1 add the water or gravy4 ,melt the dripping1 add to it the mashed potatoes1 pepper and salt1 stir well and spread over the meat to form a crust4 ,smooth neatly with a knife dipped in hot water1 and mark with a fork4 ,bake in a hot oven about hour4 ,potato ,surprise4 ,time-- hour4 #b oz4 lean cooked mutton1 #a potato1 pepper and salt4 ,choose a large potato1 parboil it without peeling1 cut a small piece off the end and scoop out the inside4 ,mince the meat fine1 flavour with pepper and salt1 mix with a little gravy and fill the potato4 ,cork up the end with the piece cut off and bake about #bj minutes4 ,ragout of ,beef4 ,time--#b hours4 #a lb4 pieces of beef1 raw or cooked1 pint cold water1 #c large onions1 #a teaspoonful salt1 teaspoonful pepper1 #a teaspoonful chopped parsley1 teaspoonful chopped herbs1 oz4 rice or pearl barley4 ,peel and cut the onions into rings1 cut the pieces of meat into squares1 put them in a stew-pan1 add all the other ingredients and then the water4 ,simmer for #b hours1 stirring occasionally to prevent burning4 ,rissoles4 ,time-- hour4 lb4 cold cooked meat1 gill stock or gravy1 #a dessertspoonful flour1 #a oz4 dripping1 teaspoonful mixed herbs1 or #a slice cold smoked beef1 teaspoonful chopped parsley1 pepper and salt to taste1 #a egg1 bread-crumbs4 ,melt the dripping1 stir in the flour and stock1 the seasoning1 and lastly the meat1 chopped fine4 ,heat thoroughly1 then turn on to a plate to cool2 form into balls1 dip into egg and bread-crumbs1 and fry a golden brown in hot fat or oil4 ,salt ,meat ,salad4 ,time-- hour4 ,cut up into neat pieces any scraps of cold salt meat4 ,to a small quantity1 add #a tablespoonful capers1 #a tablespoonful mustard pickles1 and small pieces of watercress chopped fine4 ,mix well together1 heap on to a dish and garnish1 if liked1 with the white and yolk of a hard boiled egg rubbed through a sieve1 strips of beetroot and small bunches of watercress4 ,tomato ,pie4 ,time-- hour4 #a lb4 cold mutton1 lb4 potatoes1 #a lb4 tomatoes1 #a gill stock1 onion1 pepper and salt to taste4 ,cut the meat into neat pieces1 add the potatoes and onion sliced1 and cover with sliced tomato4 ,add the stock and seasoning1 make a short crust 7see page #da7 and bake about hour4 ,stuffed ,tomatoes4 #b lbs4 round tomatoes1 #b oz4 chopped smoked beef1 #a chopped shalot1 #b to #c mushrooms1 #a teaspoonful chopped parsley1 #a tablespoonful bread-crumbs4 ,cut a small piece off the top of each tomato and squeeze them slightly4 ,mix the other ingredients over the fire for a few minutes1 then stuff each tomato with some of the mixture1 replace the top pieces1 sprinkle with bread-crumbs and bake #aj minutes4 ,stuffed ,vegetable ,marrow4 ,time-- hour4 #a marrow1 #a lb4 cold meat1 pepper and salt to taste1 teaspoonful herbs1 gill stock or gravy4 ,cut a small piece off the end of the marrow1 scoop out the seeds1 and replace them with the meat1 chopped fine and seasoned1 and moistened with stock4 ,cork up the end with the piece cut off1 roll up in a pudding cloth1 cover with boiling water1 and cook about twenty minutes4 ,serve with gravy4 ,this dish may also be baked1 but must be basted occasionally with dripping4 ,walnut ,stew4 ,time--#b hours4 ,proceed as for ,hash 7page #bh71 but when heating the meat1 add #b pickled walnuts cut up small1 and a little of the liquor1 and garnish with #f or #h walnuts instead of toast4 ---------------------------------------- -------------------------------- ,,vegetables4 ,hints on ,preparing ,vegetables4 #a4 ,vegetables keep best on a stone floor4 #b4 ,all green vegetables should be laid in cold salt and water for #a hour before they are cooked4 ,this draws out all the insects they contain4 ,carrots should be scraped1 then cut up and thrown into cold water till they are cooked4 ,turnips must be peeled thickly1 then cut up and thrown into cold water till they are cooked4 ,onions must be peeled1 then1 as a rule1 sliced or chopped4 #c4 ,green vegetables should be thrown into boiling water with a little salt and small piece of soda1 boiled quickly for a few minutes and then simmered until tender4 #d4 ,a crust of bread should be boiled with cabbages1 greens1 etc4 ,this takes off the disagreeable smell4 #e4 ,vegetables must never be left over-night in saucepans1 for a poison would be produced4 #f4 ,all the waste part of vegetables should be dried under the grate1 then burnt at once1 never thrown into the dust-bin4 ,by this means all unwholesome smells are avoided4 ,baked ,beetroot4 ,time--#c hours4 ,boil a large beetroot about #b hours1 be careful not to pierce it4 ,when cold mash it very smooth1 add a little dripping1 pepper1 salt and stock4 ,place in a greased basin and bake for #a hour4 ,broad ,beans4 ,time-- hour4 ,shell1 wash and drain them4 ,throw into cold water with a little salt and a bunch of parsley4 ,boil until soft 7#bj to #cj minutes71 then drain them4 ,serve either with melted butter or gravy4 ,french ,beans4 ,time-- hour4 ,string the beans1 cut each slantwise into #b or #c pieces1 wash them well in cold salt and water1 drain them1 and throw them into boiling water with a little salt and a small piece of soda in it4 ,let them boil very fast with the lid off1 until tender4 ,drain the water off and serve4 ,french beans1 la matre d'htel are boiled as above1 then rinsed in cold water1 dried and put into a stew-pan on the fire with a little dripping1 chopped parsley1 pepper1 salt1 nutmeg and lemon-juice1 till thoroughly heated through4 ,haricot ,beans4 ,time--#f hours4 #a pint haricot beans1 #a tablespoonful vinegar1 #a teaspoonful brown sugar2 pepper and salt to taste4 ,soak the beans over-night4 ,next day boil them for #e or #f hours in plenty of water4 ,one hour before serving1 mix the vinegar1 sugar1 pepper and salt well together1 pour away some of the water from the beans1 and add the mixture to them4 ,cabbages1 ,cauliflowers1 ,greens1 and ,savoys4 ,time--#a hour4 ,cut off the faded outside leaves and hard part of the stalk1 and wash the vegetables well4 ,cook in plenty of boiling water1 with a tablespoonful of salt to every half-gallon4 ,if the water is very hard1 add sufficient carbonate of soda to cover a threepenny piece4 ,boil with the lid off till the stalk is soft4 ,stewed ,carrots4 ,time-- hour4 ,scrape carrots carefully and cut in thick pieces4 ,place them in sufficient water to cover them and stew till tender4 ,then evaporate water till only half remains4 ,add a little dripping1 flour and pepper and toss carrots gently in pan till they are coated with their own juice1 and serve4 ,stewed ,celery4 ,time-- hour4 ,boil some heads of celery1 cut into pieces about #b inches long1 in some good stock1 add salt1 pepper1 and a little lemon-juice4 ,thicken the stock with flour and serve4 ,colcannon4 ,time-- hour ,equal quantities of cooked cabbage and potatoes1 chopped1 mixed together1 seasoned with pepper and salt1 and fried in a little dripping4 ,boiled ,green ,peas4 ,time--#bj to #cj minutes4 ,shell and pick them over1 wash them in cold water1 drain them4 ,throw them into boiling water1 add a teaspoonful brown sugar1 a little mint and salt4 ,boil until quite tender1 drain off the water1 and serve in a hot dish with the mint4 ,dried ,green ,peas4 ,time--#d hours4 ,soak over-night2 next morning put them in a jar in the oven with plenty of water1 salt and a spoonful of sugar4 ,stew gently for #c or #d hours1 until quite tender4 ,a pinch of carbonate of soda may be added to the water1 to improve the colour of the peas4 ,serve either with gravy1 or a little butter1 pepper and salt4 ,jerusalem ,artichokes4 ,time-- hour4 ,peel and wash them1 place in cold water with a little salt and lemon-juice1 and cook till soft4 ,they can be served either with gravy or butter sauce4 ,baked ,potatoes4 ,time--#a hour4 ,choose potatoes of equal size4 ,brush them very clean1 drop them into a basin of cold salt and water1 then dry them4 ,place them on a baking sheet1 and bake in a moderate oven4 ,when a fork will pierce them easily they are baked4 ,the skins should never be eaten4 ,another way4--,brush the potatoes1 peel them very thin1 parboil them1 then brown them under the meat4 ,boiled ,potatoes4 ,time-- hour4 ,potatoes should be well brushed1 dropped into a basin of cold salt and water1 and when a saucepan of water boils they should be placed in it4 ,when a fork will pierce them easily1 they are done4 ,the water must then be strained off1 the saucepan drawn to the side of the fire1 a clean cloth folded over the top of the saucepan1 and the lid pressed down on to it4 ,this dries the potatoes1 and makes them a good colour4 ,they should be held in a cloth and peeled1 then re-heated for a minute4 ,new potatoes1 if well brushed or scraped1 do not require peeling4 ,fried ,potatoes4 ,time-- hour4 ,brush the potatoes1 peel them very thin1 slice them1 dry them1 and fry them a light brown in hot fat4 ,mashed ,potatoes4 ,time--#a hour4 ,boil the potatoes1 mash them through a sieve1 or beat them with a fork4 ,add a little dripping or butter1 and brown in the oven4 ,boiled ,rice4 ,time-- hour4 lb4 rice1 teaspoonful salt1 #d quarts boiling water4 ,well wash the rice in cold water1 then put it into the boiling water with the salt1 and let it boil fast #ae to #bj minutes4 ,when it is quite tender1 strain it into a colander1 turn the cold water tap on to it for #b or #c seconds4 ,then place it in a dry saucepan by the side of the fire1 with the lid half on1 to dry and get hot4 ,shake it occasionally to prevent it burning1 and serve4 ,spanish ,onions4 ,time-- hour4 ,wash them1 throw them into boiling water with their skins on1 and boil until tender4 ,remove the outer skin4 ,serve with pepper1 salt1 gravy or butter4 ,turnip ,tops or ,spinach4 ,time-- hour4 #b lbs4 turnip tops1 #b oz4 clarified fat1 pepper and salt4 ,wash well in several waters1 strip off the leaves and place them in a saucepan of cold water with a little salt1 and boil till tender4 ,strain and squeeze them as much as possible1 chop very fine on a board1 put back in the saucepan with the dripping1 pepper and salt1 and mix well till thoroughly hot4 ,serve decorated with hard-boiled eggs cut in quarters4 ,fried ,vegetable ,marrow4 ,time-- hour4 #a vegetable marrow1 #b oz4 flour1 gill tepid water1 #a dessertspoonful salad oil1 salt1 white of #a egg4 ,put the flour into a basin with a pinch of salt1 add the oil and tepid water gradually1 then the white of egg1 well beaten4 ,peel the marrow1 put it into boiling water1 and boil until tender4 ,cut it into slices1 remove the seeds1 dip each piece in the batter1 and fry in hot fat or oil a golden brown4 ---------------------------------------- -------------------------------- ,,salads ,,and ,,pickles4 ,bean ,salad4 ,time-- hour4 #a lb4 cold boiled ,french beans1 or #a lb4 cold boiled haricot beans1 #b tablespoonfuls salad oil1 #c tablespoonfuls vinegar1 teaspoonful ground ginger2 pepper and salt to taste4 ,boil the beans1 strain and allow them to get cold 7haricot beans must be soaked #ab hours before boiling74 ,mix the ginger1 pepper1 salt1 oil and vinegar carefully together1 and pour this dressing over the beans4 ,cauliflowers and cabbages can also be treated this way4 ,german ,celery or ,celeriac4 ,time--#a hour4 #a root ,german celery1 gill white wine vinegar2 pepper and salt to taste4 ,wash the celery well1 and boil it off cold2 peel it1 cut it into rather thick slices1 pour the vinegar over it1 and sprinkle with pepper and salt4 ,lettuce ,salad4 ,time-- hour4 #a lettuce1 beetroot1 #a bunch cress1 bunch radishes1 #a egg1 pepper and salt to taste1 teaspoonful made mustard1 #b tablespoonfuls salad oil1 #c tablespoonfuls vinegar4 ,wash the lettuce thoroughly1 pull it to pieces with the fingers1 dry it in a coarse cloth4 ,wash the radishes1 halve them2 wash and pick the cress4 ,boil the egg hard1 cut the white into pieces1 and mix it with the salading4 ,pass the yolk through a sieve1 and mix carefully with it the pepper1 salt1 mustard1 oil and vinegar4 ,this dressing should be poured over the salad and very thoroughly mixed with it4 ,ornament with small pieces of beetroot4 ,if preferred1 use #c tablespoonfuls of oil to #b of vinegar4 ,pickled ,onions4 ,time--#a hour4 #a quart onions1 #a pint vinegar1 oz4 peppercorns1 salt and water1 oz4 ginger4 ,peel the onions1 and when some water with plenty of salt in it is boiling pour it over them1 and let them remain in it #bd hours4 ,keep them close covered till all the steam has evaporated4 ,after #bd hours wipe them dry4 ,boil the vinegar1 pepper1 and ginger together1 and pour this over the onions4 ,cover tightly1 and keep them several weeks before using4 ,potato ,salad4 ,time-- hour4 #h large waxy potatoes1 #a small onion or shalot1 #b tablespoonfuls chopped parsley1 #a yolk of egg1 #a gill of salad oil1 #b tablespoonfuls vinegar1 pepper and salt to taste1 #a lettuce4 ,boil the potatoes off cold1 slice them into a salad bowl1 and sprinkle the chopped onion1 parsley1 and seasoning over them4 ,beat up the yolk1 and stir the oil and vinegar gradually into it4 ,pour this dressing over the potatoes2 mix with a fork1 and garnish with lettuce4 ,red ,cabbage1 ,pickled4 #a red cabbage1 #a quart vinegar1 whole peppers1 whole ginger 7bruised71 whole allspice1 cloves1 #f slices beetroot1 salt4 ,shred the cabbage very fine1 spread it over some flat surface1 sprinkle with salt1 and leave #bd hours1 then rub the cabbage in a clean cloth4 ,add the spice1 tied up in a muslin bag1 to the vinegar1 and let it come to the boil4 ,meanwhile1 place the cabbage in a jar which has a cover1 with the slices of beetroot on top4 ,when the vinegar boils1 pour it over the cabbage1 and cover close when it has become quite cold4 ,this pickle will be ready for use in a few days4 ,russian ,salad4 ,time--#a hour4 ,take equal quantities of carrots1 turnips1 ,french beans1 haricot beans1 cauliflower1 green peas1 potatoes1 beetroot1 and celery1 or any other vegetables that may be in season4 ,boil till tender3 the carrots and turnips together1 the ,french beans and green peas together1 the haricot beans 7which must have been soaked over-night71 cauliflower and potatoes all separately4 ,when cold1 cut all the vegetables into neat pieces4 ,mix all well together1 with some ,mayonnaise sauce 7see page #dj71 turn into a basin or mould4 ,when required1 turn the salad on to a dish1 and pour ,mayonnaise sauce over it4 ,salad ,cream4 ,time--#bj minutes4 #a tablespoonful raw mustard1 #b tablespoonfuls salad oil 7 lb4 brown sugar1 if liked71 a few drops anchovy sauce1 a few drops soy or ,worcester sauce1 #a egg1 pint vinegar4 ,mix the mustard quite smooth with the oil1 add the sugar1 the anchovy and ,worcester sauces4 ,beat up the egg thoroughly1 and add it and the vinegar to the other ingredients4 ,beat all well together for #aj minutes4 ,pour it into a bottle2 it will keep well some time in a cool place4 ---------------------------------------- -------------------------------- ,,sauces ,,and ,,syrups4 ,almond ,milk4 ,time-- hour4 lb4 ground almonds1 #a pint water4 ,put the ground almonds in a saucepan with the water1 and stew slowly about hour1 stirring occasionally4 ,strain the milk through a piece of muslin4 ,bread ,sauce4 ,time-- hour4 #a roll 7stale71 pint clear stock2 pepper1 salt1 ground mace to taste4 ,soak the crumb of the roll in water1 then strain away the water thoroughly2 beat the bread to a cream1 put it in a saucepan with the stock and seasoning4 ,bring it to the boil1 then stir #b or #c minutes longer4 ,caper ,sauce 7for ,boiled ,mutton74 ,time-- hour4 pint liquor1 #a tablespoonful flour1 pepper1 salt1 #c teaspoonfuls chopped capers4 ,boil pint of the liquor in which the meat has been cooked1 then stir the flour in carefully 7as on page ix41 hint #b74 ,add the seasoning and capers4 ,if required for fish1 this sauce must be made with fish-liquor or milk1 instead of the liquor from the meat4 ,cheap ,sauce for ,boiled ,fish4 ,time--#bj minutes4 #a dessertspoonful cornflour1 #b tablespoonfuls milk1 pint fish-liquor1 #a tablespoonful chopped parsley2 salt to taste4 ,mix the cornflour to a smooth paste with the milk1 then add the fish-liquor2 stir over the fire till the sauce boils1 then add the chopped parsley and salt4 ,clarified ,sugar4 ,time-- hour4 lb4 lump sugar1 #a gill water1 egg-shells4 ,put the sugar into the cold water with the egg-shells1 and stir frequently over the fire till all the sugar is dissolved and a thick syrup formed2 strain well and boil up again4 ,egg ,sauce4 #b hard-boiled eggs1 #a oz4 butter1 oz4 flour1 #a gill milk1 pepper and salt4 ,melt the butter in a stew-pan1 mix in the flour1 and add the milk1 and cook #c minutes after it boils1 stirring it all the time4 ,add the finely chopped whites of eggs1 pepper and salt4 ,the sieved yolk to be used for decorating4 ,german ,sauce4 ,time-- hour4 #b yolks of eggs1 #a wineglassful brandy1 #a dessertspoonful castor sugar4 ,put the yolks into a stew-pan with the brandy and sugar2 whisk this over the fire until it becomes a thick froth2 do not let it boil1 or the eggs will curdle4 ,jam or ,marmalade ,sauce4 ,time-- hour4 #a gill water1 #b oz4 lump sugar1 #b tablespoonfuls jam or marmalade1 a few drops of lemon-juice4 ,reduce the sugar and water by boiling to half the quantity1 add the lemon-juice and jam1 and heat all thoroughly4 ,lemon ,sauce4 ,time-- hour4 #b tablespoonfuls flour1 #a or #b eggs1 pint boiling water1 juice of #a lemon4 ,mix the flour1 lemon-juice and eggs together1 stir in the water2 stir over the fire till the sauce has thickened4 ,add salt or sugar as required4 ,mayonnaise ,sauce4 ,time-- hour4 #a yolk of egg1 pepper and salt to taste1 #a gill sweet oil1 tarragon vinegar4 ,beat up yolk and seasoning2 drop in the oil very gradually1 stirring all the time1 so that the paste gradually thickens4 ,mix to a thick cream with tarragon vinegar4 ,tartare ,sauce is made by the addition of #a dessertspoonful chopped capers1 #a teaspoonful finely chopped parsley1 #a teaspoonful made mustard1 or a pinch of cayenne4 ,melted ,butter4 ,time--#bj minutes4 #a oz4 butter1 oz4 flour1 #a gill cold water4 ,melt the butter in a saucepan1 stir in the flour gradually1 then add the water1 stirring all the time2 let it boil well and thicken4 ,anchovy sauce or chopped parsley can be added to taste4 ,mint ,sauce4 ,time-- hour4 #c dessertspoonfuls chopped mint1 #b dessertspoonfuls brown sugar1 #a teacupful vinegar4 ,wash the mint1 pick it from the stalk1 and chop it fine2 dissolve the sugar in the vinegar1 then add the chopped mint4 ,onion ,sauce4 ,time--#a hour4 #c onions1 pint liquor1 #a oz4 flour1 #a oz4 dripping1 pepper and salt4 ,peel the onions1 chop them up1 boil till tender with a little salt1 strain them2 place them in a saucepan with the liquor1 the flour and dripping mixed to a paste1 the pepper and salt2 stir well till the sauce is quite thick4 ,piquant or ,sharp ,sauce4 gill vinegar1 pint white stock or pot-liquor1 #a oz4 dripping1 oz4 flour1 #a shalot1 #a gherkin4 ,pepper and salt4 ,melt the dripping in a stew-pan1 add the vegetables cut up small1 and fry them brown1 then add the vinegar and boil4 ,stir in the flour and stock and cook #c minutes after it boils4 ,add the seasoning1 strain and serve4 ---------------------------------------- -------------------------------- ,,pies1 ,,puddings ,,and ,,sweet ,,dishes4 ,hints on ,making ,pastry4 #a4 ,have everything particularly clean and dry4 #b4 ,pass the flour through a wire sieve1 and rub in the butter or fat with the tips of the fingers only4 #c4 ,keep everything cool4 ,always mix the paste with cold water4 ,to prevent hot hands wash them in hot water4 #d4 ,roll out a short crust once only4 ,if baking-powder be used1 make and bake the pastry as quickly as possible4 #e4 ,test the oven by placing a small piece of bread on the shelf4 ,if it brown in half a minute the heat is correct4 #f4 ,bake in the hottest part of the oven for the first five minutes1 then remove to a cooler part4 #g4 ,warm jam separately1 and place it in the tart at the last minute4 ,to keep the shape of the tart1 place a piece of bread in the centre whilst baking4 ,pastry4--,short ,crusts4 #a lb4 flour to lb4 butter or fat1 or #a lb4 flour to lb4 butter or fat1 and the yolk of one egg2 or #a lb4 flour to lb4 butter or fat1 and #a teaspoonful baking-powder2 or #a lb4 flour to lb4 butter or fat1 and #a teaspoonful baking-powder4 ,flaky ,pastry4 lb4 flour1 lb4 butter or fat4 ,divide the fat into three equal portions1 rub one part into the flour in the usual way1 add a pinch of salt and mix to a stiff paste with cold water4 ,roll out into a long narrow strip1 rolling backwards and forwards only4 ,spread the second portion of fat evenly over the paste1 fold into three and turn with the rough edges towards you4 ,roll out again and proceed in the same way4 ,fold over and roll to required shape4 ,rough ,puff ,paste4 #a lb4 flour to lb4 butter or fat1 or #a lb4 flour to lb4 butter or fat4 ,break the butter or fat into the flour in lumps1 and mix to a paste with a little cold water4 ,roll out1 fold in three1 turn the rough edges towards you1 and roll out again4 ,do this four or six times till the paste is no longer streaky4 ,to ,bake ,puddings4 ,all puddings containing starch1 such as rice1 sago1 macaroni1 etc41 must be baked slowly in a moderate oven1 so that the starch globules may have time to swell1 burst1 and absorb the milk4 ,custards must also bake very slowly4 ,puddings containing flour must bake longer than those made with bread1 etc4 ,to ,boil ,puddings4 #a4 ,always place these puddings in boiling water2 keep them well covered1 and on the boil1 adding more boiling water as required4 #b4 ,all puddings containing flour must boil longer than those made with bread1 etc4 #c4 ,puddings boiled in basins must boil longer than those put only in cloths4 #d4 ,the basin must always be quite full1 and must be tied up in a cloth which has been dredged with flour4 ,to ,steam ,puddings4 #a4 ,puddings cooked in this way are lighter than those that are boiled1 but take longer to cook4 #b4 ,the water in the saucepan must only reach half-way up the basin1 and must simmer all the time4 ,more boiling water must be added when required4 #c4 ,the basin need not be quite full4 ,almond ,pudding4 ,time--#a hour4 #h eggs1 #h oz4 castor sugar1 #h oz4 ground almonds4 ,beat the yolks and whites separately--the whites to a stiff froth--then whisk them together1 and stir in gradually the sugar1 and ground almonds4 ,beat well for #bj minutes1 then pour the mixture into well-greased shallow dishes1 and bake in a moderate oven4 ,if a knife when inserted come out clean1 the puddings are done4 ,baked ,apples4 ,time-- hour4 #a lb4 apples1 #b oz4 brown sugar1 ground cinnamon1 #a tablespoonful cold water1 rind and juice of a lemon4 ,wash the apples 7if an apple corer be handy core them71 notch them across the top1 place them in a ,yorkshire pudding tin1 with the sugar1 lemon-rind1 lemon-juice1 water1 and cinnamon4 ,bake till tender2 serve hot or cold4 ,for ,apple ,snow1 pass through a sieve and beat in lightly whites of #b eggs and #c oz4 castor sugar1 then pile roughly on a dish1 and decorate to taste4 ,baked ,apple ,dumplings4 ,time--#a hour4 lb4 flour1 #d oz4 dripping1 teaspoonful baking-powder1 #d apples1 cloves or lemon-rind1 #b oz4 brown sugar4 ,peel and core the apples1 and fill the centre of each with moist sugar and #b cloves or #b pieces lemon-rind4 ,rub the dripping into the flour1 add the baking-powder and enough cold water to form a stiff paste1 divide it into four1 and roll each piece out4 ,place an apple in the centre of each piece of paste1 and work it well round the apple4 ,grease a tin1 place the dumplings on it1 and bake about hour4 ,apple ,fritters4 ,time--#b hours4 #c large apples 7 wineglassful brandy1 if liked71 #b oz4 powdered loaf sugar4 ,batter--#d tablespoonfuls flour1 #a tablespoonful salad oil1 a pinch of salt1 tepid water1 white of #a egg4 ,peel and core #c large apples1 cut them into slices half an inch thick1 put them in a dish with the sugar and brandy1 cover with another dish1 and leave them #b hours4 ,batter4--,in a separate basin mix the flour with the oil1 salt1 and sufficient tepid water to make a batter the thickness of cream1 avoiding lumps4 ,cover the basin1 and let the batter stand #b hours4 ,then add the well-beaten white of egg to the batter1 dry the slices of apple on a cloth1 dip each piece in the batter1 so that it is quite covered1 and fry in hot fat or oil4 ,serve with powdered sugar4 ,apples in ,custard4 ,time-- hour4 #a lb4 apples1 #a oz4 brown sugar1 #d eggs1 #a gill water1 #a oz4 ground almonds4 ,beat the eggs well1 add the water1 sugar and almonds4 ,peel the apples1 core them1 place them in a pie-dish which has been thoroughly greased and sugared1 pour the custard over them1 and bake about hour4 ,apple ,jelly4 ,time--#c hours4 #a lb4 apples1 #a lb4 brown sugar1 #a gill water1 juice and peel of #a lemon4 ,peel and core the apples1 put them into a stew-pan with the sugar1 water1 juice of the lemon1 and the peel chopped fine4 ,boil over a slow fire1 stirring occasionally1 until quite stiff and of a deep brown colour4 ,dip a small mould into cold water1 put the jelly in1 and let it set4 ,turn out when cold4 ,bread ,pudding4 ,time--#a hour4 lb4 scraps of bread1 #b oz4 suet1 #a oz4 candied peel1 lb4 currants1 raisins1 or sultanas1 lb4 brown sugar1 #a egg4 ,soak the scraps of bread in cold water1 then squeeze very dry1 put into a basin and beat out the lumps2 chop the suet fine1 clean the fruit1 shred the peel1 and beat the egg4 ,mix all the dry ingredients1 then add the egg and a little water1 if required4 ,grease and sugar a pie-dish or tin1 fill with the mixture1 and bake about #a hour4 ,if preferred1 the fruit and peel can be replaced by chocolate1 or ground ginger and golden syrup4 ,bread-crumbs can be used instead of soaked bread if liked4 ,cocoanut ,pudding4 ,time--#a hour4 #a lb4 soaked bread1 lb4 grated or desiccated cocoanut1 #b oz4 ground almonds1 #d tablespoonfuls brown sugar1 #c eggs4 ,when the bread has been thoroughly soaked1 squeeze it very dry1 and beat out all the lumps4 ,mix the dry ingredients well together1 then add the eggs well beaten4 ,grease and sugar a pie-dish1 fill with the mixture1 and bake about three-quarters of an hour4 ,turn out on to a hot dish4 ,ebony ,jelly4 ,time--#b hours4 #a lb4 ,french plums1 pint water1 lb4 lump dust1 oz4 vegetable isinglass1 rind of lemon4 ,soak the plums over-night4 ,next morning stew them gently with the water and sugar for #a hour or longer till quite tender2 pour the juice off on to the isinglass to dissolve it4 ,stone the plums and pulp them through a wire sieve4 ,crack the stones1 blanch and pound the kernels1 add them with the strips of lemon peel and the isinglass to the plums1 mix and pour into a wetted mould4 ,eve ,pudding4 ,time--#b hours4 #a lb4 suet1 lb4 currants1 lb4 brown sugar1 lb4 chopped apples1 lb4 bread-crumbs1 #b eggs4 ,chop the suet fine1 wash and dry the currants1 mix with the sugar1 chopped apples1 bread-crumbs1 and eggs well beaten4 ,grease a mould1 pour in the mixture1 and boil or steam two hours4 ,the eggs may be left out4 ,fig ,pudding4 ,time--#d hours4 lb4 dried figs1 lb4 brown sugar1 lb4 suet or dripping1 #e oz4 flour1 #e oz4 bread-crumbs1 a pinch of salt and mixed spice1 #b eggs1 #a tablespoonful golden syrup4 ,cut the figs up small1 chop the suet and mix all the dry ingredients together1 add the golden syrup and beaten eggs1 turn into a greased basin2 dredge a pudding cloth with flour1 tie it over the basin and boil for #c to #d hours4 ,for ,date ,pudding proceed in the same manner1 but omit the golden syrup4 ,fruit ,pie4 ,time--#a hour4 #f oz4 flour1 #b oz4 clarified fat or dripping1 #a lb4 fruit1 teaspoonful baking-powder1 #b oz4 brown sugar4 ,prepare the fruit1 and half fill the pie-dish with it2 add the sugar1 then the remainder of the fruit1 and a little water4 ,rub the fat into the flour1 add the baking-powder1 salt1 and sufficient water to make a stiff paste4 ,roll this out to the shape of the dish1 but larger2 cut off a strip1 wet the edge of the dish1 put the strip round it1 wet the strip1 and press the rest of the pastry on to it4 ,trim neatly1 ornament1 and bake about hour4 ,when half done brush over with cold water4 ,fruit ,pudding4 ,time--#b hours4 lb4 flour1 #c oz4 suet1 #a lb4 fruit1 #b oz4 brown sugar1 salt4 ,chop the suet fine1 add the salt2 rub these well into the flour2 mix with cold water to a stiff paste4 ,cut off one-third of the paste for the top2 roll out the remainder into a round1 twice the size of the top of the basin4 ,grease the basin very thoroughly1 line it with the paste1 cut up the fruit1 and half fill the basin with it1 add the sugar and a little water1 then the remainder of the fruit4 ,roll out the top piece1 wet the edges of the paste1 put on the top1 press the edges together4 ,dredge a pudding cloth and tie it over the basin4 ,boil in plenty of water about #a hour4 ,baked ,fruit ,pudding must be made the same way1 but the basin must be sugared as well as greased4 ,bake about hour4 ,gooseberry ,jelly4 ,time--#a hour4 #a quart green gooseberries1 #a quart cold water1 lb4 brown sugar1 #a oz4 vegetable isinglass4 ,stew the gooseberries in the water with lb4 sugar1 allow them to get cold1 then heat them again1 this process gives the juice a pink colour4 ,dissolve the isinglass in a little water1 add to it lb4 sugar and place it in the juice of the fruit1 which should have been carefully strained and cleared2 mix all gently together1 pour into a wetted mould1 and serve when cold4 ,homopathic ,pudding4 ,time-- hour4 #a lb4 black currants1 bread1 lb4 brown sugar1 pint water4 ,stew the currants with the sugar and water1 when soft pour them boiling into a pudding basin1 which has been lined with slices of bread1 about half an inch thick4 ,cover the basin with a plate1 on which place a heavy weight4 ,turn out when cold2 the bread should then have become soaked with juice4 ,stewed ,fruit4 ,cherries1 currants1 raspberries or plums1 white sugar1 water4 ,all these fruits require picking1 and washing in cold water4 ,place the fruit in the stew-pan with the sugar and sufficient water to cover it1 and simmer till tender4 ,cherries1 red currants and raspberries stewed together and poured over a slice of bread or a penny sponge cake1 make a delicious summer sweet4 ,lemon ,creams4 ,time-- hour4 #a pint water1 #d eggs1 rind and juice of #b lemons1 #b oz4 loaf sugar4 ,add the sugar and lemon-rinds to the water1 and when this boils1 strain away the rinds1 add the lemon-juice and pour on to the eggs1 which have been well beaten4 ,place this mixture in a jar1 stand it in a saucepan of boiling water1 and stir till it begins to thicken4 ,lemon ,dumplings4 ,time--#a hour4 lb4 bread-crumbs1 lb4 chopped suet1 lb4 brown sugar1 #b eggs1 grated rind and juice of one large lemon4 ,mix all the dry ingredients well together1 then add the lemon-juice1 and eggs well beaten4 ,grease small cups1 fill them with the mixture1 cover with greased paper1 and steam #a hour1 or bake hour4 ,serve with sweet sauce4 ,madeira ,cake ,pudding4 ,time--#b hours4 #c eggs1 weight of the eggs in flour1 dripping1 and castor sugar2 nutmeg1 and lemon-rind4 ,rub the dripping into the flour1 add the sugar1 well-beaten eggs1 and flavouring1 and beat all well together4 ,ornament the top of a greased mould with slices of candied peel1 put in the mixture1 and steam for #b hours4 ,serve with lemon sauce 7see page #ci74 ,marmalade ,pudding4 ,time--#b hours4 lb4 bread-crumbs1 lb4 suet or dripping1 #b oz4 candied peel1 #a lemon1 #a egg1 #c tablespoonfuls marmalade4 ,chop the suet very fine 7or rub the dripping into the bread-crumbs71 shred the candied peel1 grate the rind of the lemon4 ,put all the dry ingredients into a basin1 and mix with them the marmalade and egg4 ,grease a basin or mould well1 fill with the mixture1 cover with greased paper1 and steam #b hours4 ,serve with marmalade sauce 7see page #ci74 ,mince ,meat4 lb4 suet1 lb4 sultanas1 lb4 raisins1 lb4 currants1 lb4 brown sugar1 lb4 apples1 lb4 candied peel1 grated rind of #a lemon1 #b oz4 ratafias soaked in brandy4 ,stone and chop the raisins1 wash and dry the currants1 chop all the other ingredients1 mix them well together1 and cover close for a month4 ,pancakes4 #d oz4 flour1 #a egg1 pint water1 fat or oil1 salt1 sugar4 ,put the flour into a basin1 beat the egg1 add it with a little of the water to the flour4 ,beat it well1 then add the remainder of the water1 and let the batter stand4 ,melt a small piece of fat1 or heat the oil1 in a frying-pan the size of the pancake required2 pour in just enough batter to cover the bottom1 and fry it a light brown on both sides1 either tossing it1 or turning it with a fork4 ,sprinkle each pancake with lemon-juice and castor sugar1 and serve on a hot dish4 ,stewed ,pears4 ,time--#e hours4 #f large pears1 lb4 brown sugar1 pint water1 rind of #a lemon1 a few cloves4 ,peel the pears1 cut them in halves1 and core them4 ,lay them in a stew-pan with the sugar1 water1 lemon-rind1 and cloves4 ,cover tightly1 first with brown paper1 then with lid of stew-pan4 ,stew gently #d or #e hours4 ,pears can also be stewed in a stone jar in the oven1 but must always be well covered up4 ,economical ,plum ,pudding4 ,time--#aa hours4 #a lb4 raisins1 lb4 currants1 lb4 suet1 lb4 flour1 lb4 bread-crumbs1 #b oz4 brown sugar1 lb4 almonds1 lb4 candied peel1 grated rind of #a lemon1 of a nutmeg grated1 teaspoonful mixed spice1 golden syrup and beer from pint upwards4 ,stone the raisins1 wash and dry the currants1 shred the suet fine1 prepare the bread-crumbs1 chop the candied peel1 blanch and chop the almonds4 ,mix these all well together with the flour1 sugar1 grated lemon-rind and nutmeg1 mixed spice1 and enough golden syrup and beer to form a stiff mixture4 ,boil in basins or moulds for ten hours4 ,scotch ,plum ,pudding4 ,time--#d hours4 lb4 flour1 lb4 carrots1 lb4 potatoes1 lb4 suet1 lb4 currants1 lb4 raisins or sultanas1 #b oz4 candied peel1 lb4 golden syrup4 ,peel the potatoes1 scrape the carrots1 boil both till tender1 then mash them4 ,add to these the flour1 currants1 raisins or sultanas1 suet and peel chopped fine1 and lastly the golden syrup4 ,boil in a greased basin for #c hours4 ,silk ,pudding4 ,time--#e hours4 #a lb4 red currants1 lb4 raspberries1 lb4 tapioca1 #a teacupful water1 lb4 castor sugar4 ,soak the tapioca in the water over-night1 next morning stew all gently together for at least #d to #e hours4 ,turn into a wetted mould and serve cold4 ,any other fresh fruit can be used4 ,stewed ,prunes4 ,time--#b hours4 #a lb4 prunes1 lb4 white sugar1 pint water1 stick cinnamon or lemon-rind to taste4 ,soak the prunes over-night in cold water4 ,next morning put them in a stew-pan with the sugar1 water and flavouring1 and stew slowly about #b hours4 ,stewed ,rhubarb and ,rhubarb ,fool4 ,time--#a hour4 ,rhubarb1 lemon-rind1 loaf sugar4 ,wash the rhubarb1 peel it1 cut into pieces about three inches long1 put it with the sugar1 lemon-rind and enough water to cover it1 either in a stew-pan1 or in an earthenware jar in the oven1 for about #a hour4 ,if liked1 it may then be passed through a sieve1 and well mixed with the beaten yolk of an egg1 while the white should be beaten to a stiff froth1 and used to ornament the dish4 ,gooseberry ,fool can be made the same way4 ,roly ,poly or ,suet ,pudding4 ,time--#b hours4 lb4 flour1 lb4 suet1 lb4 jam1 teaspoonful baking-powder1 teaspoonful salt4 ,chop the suet fine1 rub it well into the flour1 add the salt1 baking-powder1 and sufficient cold water to make a stiff paste4 ,turn on to a floured board1 roll into a long thin piece1 spread with jam1 not too near the edge1 roll up1 pressing the edges together4 ,dredge a pudding cloth with flour1 place the pudding on it with the join downwards1 roll up in the cloth1 and tie up the ends4 ,place in boiling water1 and boil about #a hour4 ,suet ,pudding is made the same way1 the jam being left out1 or replaced by treacle1 currants1 or sultanas4 ,swiss ,fritters4 ,time-- hour4 #a ,french roll1 #a egg1 a little nutmeg1 cinnamon and sugar4 ,cut the crumb of the roll into square slices half an inch thick4 ,beat up the egg1 mix the nutmeg1 cinnamon and sugar with it and soak the slices of roll in the mixture4 ,fry in hot oil till they become a golden brown1 drain on paper1 serve with clarified sugar or jam4 ,swiss ,roll4 ,time-- hour4 #c eggs1 teacupful castor sugar1 teacupful flour1 #a teaspoonful baking-powder1 jam4 ,beat the sugar and yolks of the eggs well together1 then add the flour gradually1 then the whites of the eggs beaten to a stiff froth and lastly the baking-powder4 ,grease a baking-tin well1 pour the mixture into it and bake in rather a quick oven about #aj minutes4 ,sugar a pastry board1 loosen the edges of the cake with a knife and turn it on to the board4 ,spread the cake with jam and roll it up4 ,treacle and ,ginger ,pudding4 ,time--#b hours4 lb4 flour1 #b oz4 suet1 #a good teaspoonful ground ginger1 #a teaspoonful baking powder1 #a teacupful golden syrup1 #a egg1 #a oz4 candied peel4 ,chop the suet fine1 put it into a basin with the flour1 peel1 ginger and baking-powder4 ,beat up the egg1 mix the treacle with it1 and stir into the mixture in the basin1 adding more treacle if the pudding is not moist enough4 ,grease a basin or mould well1 put the pudding into it1 and cover with a greased paper4 ,steam for #b hours4 ,serve with lemon sauce 7see page #ci7 to which some preserved ginger has been added4 ,treacle ,pie4 ,time--#a hour4 lb4 flour1 lb4 dripping1 lb4 golden syrup1 #a oz4 ground ginger1 #b oz4 bread-crumbs4 ,rub the dripping into the flour and mix to a stiff paste with cold water1 roll out very thin1 and line a greased pie-dish with it4 ,cover with golden syrup as for a roly poly pudding1 sprinkle with ginger and bread-crumbs1 and continue alternate layers of paste and golden syrup1 etc41 till the dish is full1 finishing with paste4 ,bake in a moderate oven1 and turn out on to a hot dish4 ,yorkshire ,pudding4 ,time-- hour4 lb4 flour1 #a pint water1 #c eggs1 salt4 ,make a batter as for pancakes 7see page #dh74 ,let it stand #b hours1 then pour into a greased tin and bake about hour4 ,batter ,pudding is made the same way1 but must be steamed for two hours in a greased basin or mould1 instead of being baked1 and must be served with a sweet sauce4 ---------------------------------------- -------------------------------- ,,milk ,,puddings4 ,bread-and-,butter ,pudding4 ,time-- hour4 #f slices bread-and-butter1 oz4 butter1 #a oz4 currants1 #a oz4 sultanas1 #a oz4 candied peel1 #b oz4 brown sugar1 #a egg1 pint milk2 nutmeg or cinnamon to taste4 ,butter a pie-dish1 lay the slices of bread-and-butter in it1 sprinkle the currants1 sultanas and candied peel between each slice4 ,beat the egg1 add to it the sugar and milk1 stir well together1 and pour over the bread-and-butter4 ,put little bits of butter over the top1 and grate some nutmeg over4 ,bake in a moderate oven about hour4 ,a good pudding can be made with bread-and-jam instead of bread-and-butter1 leaving out the currants1 sultanas and candied peel4 ,apples in ,custard ,see page #dd1 but use milk instead of water4 ,cocoa ,mould4 ,time--#bj minutes4 #a tablespoonful cornflour1 #a tablespoonful sugar1 #a dessertspoonful cocoa1 #a pint milk4 ,mix the dry ingredients well together with a little cold milk1 then boil the rest of the milk1 and add gradually1 stirring all the time to prevent lumps4 ,boil all for #aj minutes1 stirring well all the time4 ,dip a basin or mould in cold water1 pour the mixture into it1 and let it stand till cold4 ,turn out carefully4 ,cocoanut ,custard4 ,time-- hour4 #b sponge cakes1 #a egg1 #a gill milk1 #b oz4 grated or desiccated cocoanut1 #a teaspoonful castor sugar4 ,butter a small pie-dish1 cut the sponge cakes in slices1 make two layers of them1 strewing cocoanut between4 ,beat up the yolk of the egg with the milk1 pour it over the sponge cakes1 and strew the rest of the cocoanut over4 ,beat the white of the egg to a stiff froth1 add the castor sugar1 and spread over the pudding4 ,bake in a moderate oven till the white of egg has become a pale brown4 ,boiled ,custards4 ,time-- hour4 #a pint milk1 #c eggs1 #a bay leaf or vanilla bean1 #f lumps sugar4 ,put the milk on to boil with the vanilla bean and sugar in it2 meanwhile beat up the eggs1 taking out the treads 7little white lumps74 ,pour the boiling milk on to the eggs4 ,pour the mixture into a jug1 stand this in a saucepan of boiling water over the fire1 and stir the custard till it has thickened4 ,custard ,pudding4 ,time--#a hour4 #c eggs1 #a pint milk1 bay leaf or vanilla4 ,beat up the eggs1 taking out the treads 7little white lumps74 ,pour the milk over the eggs1 sweeten and flavour to taste1 place in a greased pie-dish1 and bake about #a hour4 ,if liked1 a penny sponge cake cut in halves may be placed in the bottom of the pie-dish4 ,derby ,pudding4 ,time--#b hours4 #b eggs1 their weight in flour1 weight of one egg in castor sugar1 #c oz4 butter1 #a tablespoonful jam1 small -teaspoonful carbonate of soda1 #a oz4 glac cherries or candied peel4 ,butter a pudding-mould and ornament it with the cherries or candied peel4 ,cream the butter and sugar together1 add the well-beaten eggs1 mix the carbonate of soda and flour together and stir into the other ingredients2 lastly add the jam and mix all together4 ,pour into the prepared mould and cover with a sheet of greased paper4 ,steam for #b hours and serve hot with a sweet sauce over it4 ,macaroni ,pudding4 ,time--#a hour4 lb4 ,naples macaroni1 #b oz4 brown sugar1 flavouring to taste1 #a pint milk1 #a egg1 salt4 ,break up the macaroni into small pieces1 throw them into boiling water with plenty of salt4 ,boil about hour1 strain off the water1 and put the macaroni into a greased pie-dish4 ,beat up the egg1 add the sugar1 flavouring and milk4 ,pour this on to the macaroni1 mix all together1 and bake about #be minutes4 ,new ,year ,tartlets4 ,time--#a hour4 ,enough rough puff pastry to line twelve patty-pans1 #c tablespoonfuls jam1 #b eggs1 weight of #a egg in butter1 sugar and flour1 teaspoonful baking-powder1 few drops flavouring4 ,icing4-- lb4 loaf sugar1 #a gill water1 few drops rose-water4 ,line the patty-pans with pastry1 put into each a little jam without stones2 cream the butter and sugar together1 add the eggs1 then the flour1 baking-powder and flavouring1 beat for #aj minutes4 ,place a layer of this mixture over the jam1 bake in a hot oven from #ae to #bj minutes4 ,boil the loaf sugar with the water for #aj minutes1 add the rose-water1 turn into a basin1 and when cool stir the syrup round and round until it looks milky white4 ,spread it over the top of the tartlets1 smooth it flat with a knife dipped in hot water1 then put the tartlets in a cool oven for a few minutes for the icing to harden4 ,pancakes4 ,see page #dh1 but use milk instead of water4 ,queen of ,puddings4 ,time--#b hours4 #c oz4 bread-crumbs1 #d oz4 castor sugar1 #a oz4 butter1 pint milk1 #a lemon1 jam1 #b yolks1 #c whites of egg4 ,beat the yolks of the eggs well1 and add to them the bread-crumbs1 #b oz4 sugar1 the butter melted1 milk and grated lemon-peel4 ,fill a pie-dish three-parts full with these ingredients and bake #a hour4 ,when nearly cold1 spread a layer of jam on the top2 beat the whites of the eggs to a very stiff froth1 add #b oz4 sugar and the lemon-juice1 pour over the top of the jam1 and slightly brown it in a cool oven4 ,serve hot or cold4 ,rice ,pudding4 ,time--#b hours4 #a oz4 rice1 #a pint milk1 #a tablespoonful brown sugar1 #a oz4 butter1 grated nutmeg or cinnamon to taste4 ,grease a pie-dish1 wash the rice and put it into the dish with the sugar4 ,pour #c gills of milk over it1 sprinkle the top with the nutmeg or cinnamon and small pieces of butter1 and bake in a moderate oven about #b hours4 ,add the remaining gill of milk by degrees1 as the rice swells4 ,tapioca and ,sago ,puddings are made in the same way1 but the grain should be soaked in cold water first4 ,sweet ,omelet4 ,time--#aj minutes4 #b yolks of eggs1 #b or #c whites of eggs1 #a dessertspoonful castor sugar1 flavouring1 oz4 butter4 ,cream the yolks with the sugar1 then add the whites beaten to a stiff froth1 melt the butter in a small frying-pan4 ,add the flavouring 7vanilla1 lemon1 etc47 to the eggs1 mix well1 pour into the frying-pan1 cook for #b to #c minutes1 double it and shake it off on to a hot plate4 ,while the omelet is cooking1 pass a knife round the edges of it and shake the pan to keep it from sticking4 ,cheap ,trifle4 ,time-- hour4 #c sponge cakes1 jam1 juice of #a lemon1 pint of milk1 #a egg1 #a dessertspoonful cornflour1 #a oz4 loaf sugar4 ,cut the sponge cakes in halves1 spread them with jam1 place them on a dish and sprinkle the lemon juice over them 7sherry may be used if preferred74 ,put the milk and sugar on to boil1 beat the egg and cornflour up together1 and pour the boiling milk on to them2 then stir the mixture over the fire till it thickens1 but do not let it boil4 ,when the custard is thick enough1 pour it over the sponge cakes1 and set the dish aside to cool4 ,decorate if liked with preserved fruit4 ,yorkshire ,pudding4 ,this can be made with milk instead of water1 as on page #ea1 and eaten with sugar or treacle4 ,the same applies to ,batter ,pudding4 ---------------------------------------- -------------------------------- ,,breakfast ,,dishes4 ,cauliflower au ,gratin4 ,time-- hour4 #a cauliflower1 #a oz4 butter1 #a oz4 flour1 #a gill water1 #b or #c tablespoonfuls cream or pint milk1 #b oz4 grated cheese2 pepper1 salt1 and a little cayenne to taste4 ,boil the cauliflower1 remove all the green leaves1 put it in a pudding-basin which has been greased and sprinkled with raspings1 with the flower upwards1 and press it into shape4 ,melt the butter1 mix the flour in smoothly1 add the water and stir well over the fire for #e minutes1 then add the cream or milk1 the seasoning and half the grated cheese1 and heat the sauce4 ,pour the sauce over the cauliflower1 and sprinkle the rest of the cheese over the top4 ,brown it in a quick oven4 ,chocolate4 ,time-- hour4 #d oz4 chocolate1 #b gills water1 #a pint milk4 ,grate the chocolate1 put it in the saucepan with the water1 set it on the fire and stir with a wooden spoon till the mixture becomes rather thick1 then work it very quickly for a few minutes with the spoon4 ,stir in the boiling milk gradually and serve4 ,cocoa4 ,time--#aj minutes4 #b teaspoonfuls cocoa1 #a teaspoonful cold water or milk1 #a teacupful boiling water or milk4 ,mix the cocoa to a smooth paste with the cold water1 pour the boiling water gradually over it1 and boil it for #c minutes4 ,cocoa ,nibs4 ,time--#f hours4 lb4 cocoa nibs1 #b quarts water4 ,crush the nibs with a rolling pin1 then place them in a saucepan with the cold water1 and bring to the boil4 ,draw to the side of the fire1 and simmer gently about #e hours1 occasionally skimming off the oil which rises to the top4 ,strain1 add about an equal quantity of milk1 re-heat and serve4 ,coffee in a ,jug4 #a pint boiling water1 #b heaped tablespoonfuls ground coffee4 ,scald a jug1 which has a lid1 with hot water1 then put in the coffee1 and pour the boiling water on to it4 ,put on the lid1 and let the coffee draw #e minutes close to the fire4 ,clear it1 by pouring a little into a cup and pouring it back #c times1 or by adding a small teacupful of cold water4 ,then let the jug stand #aj minutes in a hot place1 where it will almost simmer4 ,serve with boiling milk1 and sugar to taste4 ,coffee in a ,coffee-,pot4 ,scald the coffee-pot with hot water4 ,put the coffee in above the strainer1 pour the boiling water over it very gradually1 and while it is running through1 place the pot where it will keep very hot4 ,as soon as all the water has run through1 serve with boiling milk1 and sugar to taste4 ,use #a heaped teaspoonful for each person and #a extra4 ,coddled ,eggs4 ,time--#e minutes4 ,eggs should not be boiled1 because this process hardens the outside quickly1 before cooking the yolk thoroughly4 ,carefully put the egg into boiling water with a spoon1 place the saucepan near the fire1 where the water cannot boil1 but is near to boiling point4 ,take it out after #e minutes4 ,hard-boiled ,eggs3 ,place the eggs in a saucepan in cold water1 bring to the boil and let them cook #ab minutes2 then put them immediately into a basin of cold water to keep them a good colour4 ,fried ,eggs4 ,time--#aj minutes4 #b eggs1 #a oz4 butter2 pepper and salt to taste4 ,make the butter hot in a frying-pan1 break the eggs into a cup and slip them carefully in without breaking the yolks1 and fry #c or #d minutes4 ,take them out with a slice and serve hot4 ,poached ,eggs4 ,time--#aj minutes4 #a egg1 buttered toast1 salt1 pint water1 #a teaspoonful vinegar4 ,put the water with salt and vinegar into a shallow saucepan where the water cannot boil1 but is near to boiling point4 ,break the egg into a cup1 and slip it gently into the water4 ,let it remain till the white is set4 ,take it out carefully with a small slice1 trim the edges1 and place it on a piece of buttered toast1 with pepper and salt to taste4 ,savoury ,eggs4 ,time-- hour4 #d eggs1 #a oz4 butter1 teaspoonful anchovy sauce1 a little cayenne pepper4 ,boil the eggs hard1 when cold shell them1 halve them1 take out the yolks4 ,beat the yolks up smooth with the butter1 anchovy sauce and pinch of cayenne4 ,fill the white halves with this paste1 cut off the ends1 stand each half on a round of bread-and-butter1 and ornament with cress or parsley4 ,another ,way4--#d hard-boiled eggs1 #a oz4 butter1 #a teaspoonful chopped tarragon1 beetroot cut into fancy shapes1 mustard and cress4 ,halve the eggs1 take out the yolks1 mix these smoothly with the butter and tarragon4 ,fill the whites with the mixture1 ornament with beetroot1 and arrange on a dish with the cress round4 ,stewed ,peas and ,eggs4 ,time-- hour4 peck peas1 #a dessertspoonful oil1 #a small onion1 #a teacupful boiling water1 #b lumps sugar1 a little fresh mint1 #c eggs2 salt and pepper to taste4 ,fry the onion in the oil1 with some salt and pepper4 ,pick the peas over carefully1 wash and drain them1 put them in the saucepan with the oil and onion1 add the water1 sugar and mint4 ,cook till the peas are tender 7about hour71 then break the eggs into a cup1 and slip them carefully on to the peas4 ,cook till they are set1 and dish up4 ,stirred or ,buttered ,eggs4 ,time--#aj minutes4 #b eggs1 #a oz4 butter1 salt and pepper to taste1 #b slices hot buttered toast4 ,break the eggs into a small stew-pan1 add the salt1 pepper and butter4 ,put the stew-pan over a moderate fire1 and stir with a wooden spoon1 keeping every particle in motion1 until the whole has become a smooth and delicate thickish paste4 ,pour the eggs on to the toast1 and serve at once4 ,hominy4 ,time--#c hours4 ,the day before it is required1 place half a teacupful of hominy in a basin with #a pint of water and a good pinch of salt4 ,put it in a moderate oven to soak for #c hours1 adding more water if required4 ,next morning warm it up with about pint of milk1 and add sugar to taste4 ,macaroni ,cheese-- hour4 lb4 macaroni1 pint milk1 #c oz4 grated cheese1 #a oz4 butter1 oz4 flour2 salt and a little cayenne pepper to taste4 ,put the macaroni with one teaspoonful salt into boiling water and boil till tender1 about #bj minutes2 take it out1 cut it up into lengths of about #b inches1 and throw the water away2 melt the butter1 stir in the flour1 add the milk and seasoning4 ,boil well1 put in the macaroni1 let it cool a little1 then add half the cheese4 ,place in a pie-dish1 sprinkle with the rest of the cheese and bake #aj minutes4 ,mushrooms4 ,time-- hour4 lb4 mushrooms1 pint milk1 #a oz4 butter1 #a tablespoonful flour1 #a tablespoonful mushroom ketchup1 pepper and salt to taste4 ,wash and peel the mushrooms and cut them into pieces4 ,stew them about hour in the milk1 add the flour1 the butter melted1 ketchup1 pepper and salt1 and serve on toast4 ,another ,way4--,peel the mushrooms1 put them in a pie-dish with #a oz4 butter1 pepper and salt1 and bake about #bj minutes4 ,risotto4 #a pint water1 lb4 ,carolina rice1 #a gill tomato pure1 #b oz4 grated cheese1 salt and pepper to taste1 #a oz4 butter4 ,bring the water to the boil in a large stew-pan1 shower the rice in1 replace the lid without stirring the rice and put it where it will keep boiling for hour4 ,then mix the tomato pure and butter into it and #a oz4 of the cheese1 season with pepper and salt1 and serve very hot with cheese sprinkled over the top4 ,porridge4 ,time--#de minutes4 #b oz4 coarse oatmeal1 teaspoonful salt1 #a pint water1 milk and sugar4 ,when the water boils fast1 add the salt1 then sprinkle in the oatmeal4 ,boil gently #e minutes1 stirring constantly4 ,then let it simmer #cj minutes more1 stirring often4 ,turn into hot soup-plates1 and serve with milk and sugar1 or with golden syrup4 ,salmagundy4 ,time-- hour4 #a ,dutch herring1 #a onion1 pint vinegar1 a little allspice1 ginger1 and pepper4 ,wash the herring1 remove the flesh from the bones1 lay it in a dish1 and put a few slices of onion on it4 ,boil the vinegar with the spice1 and when cold1 pour it over the herring4 ,savoury ,omelet4 ,time--#aj minutes4 #b eggs1 #a oz4 butter1 a pinch of salt and of pepper1 teaspoonful chopped parsley1 teaspoonful chopped herbs4 ,melt the butter in a small frying-pan1 beat up the eggs in a basin with the parsley1 herbs1 pepper and salt4 ,pour the mixture into the pan1 allow it to cook for #b or #c minutes2 double it and shake it off on to a hot plate4 ,while the omelet is cooking1 pass a knife round the edges of it1 and shake the pan to keep it from sticking4 ,tea4 ,scald the tea-pot4 ,allow #a teaspoonful of tea to each person1 and one extra4 ,when the water boils1 pour off the water with which the pot was scalded1 put in the tea1 and pour boiling water over it4 ,let it draw #c minutes4 ,tea should never be allowed to remain on the leaves4 ,if not drunk as soon as it is drawn1 it should be poured off into another hot tea-pot1 or into a hot jug1 which should stand in hot water4 ,toast4 ,cut a slice of stale bread about inch thick4 ,dry each side minute before the fire1 then toast quickly before a clear fire4 ,put small pieces of butter all over the slice of toast1 and when these are melted1 smooth them over it4 ,this will leave the toast deliciously crisp1 as none of the surface will have been scraped off4 ,fried ,tomatoes4 ,time--#ae minutes4 #a lb4 tomatoes1 #b oz4 butter4 ,cut the tomatoes in halves4 ,heat the butter in the frying-pan1 and fry the tomatoes till tender4 ,place them on a hot dish1 and pour the liquor over them4 ,welsh ,rarebit4 ,time--#aj minutes4 #a oz4 grated cheese1 #a oz4 butter1 #a teaspoonful made mustard1 #b slices buttered toast4 ,melt the cheese1 butter1 and mustard together in a stew-pan1 stirring well with a wooden spoon2 pour over the hot buttered toast4 ,serve very hot4 ---------------------------------------- -------------------------------- ,,bread ,,and ,,biscuits4 ,african ,shoots or ,shrewsbury ,biscuits4 ,time-- hour4 lb4 butter1 lb4 castor sugar1 lb4 flour1 #a egg1 a few drops flavouring 7essence of lemon1 vanilla1 c474 ,beat the butter and sugar to a cream1 add to them the flavouring and the egg1 well beaten1 mix all well together1 then stir the flour in smoothly4 ,pass the paste through a biscuit-forcer on to a greased tin1 or turn it on to a floured board1 roll it out as thin as possible1 and cut it into rounds with a cutter or tumbler4 ,place the biscuits on a greased tin1 and bake #bj minutes4 ,bola4 ,time--#b hours4 ,crust3 #a lb4 dough1 lb4 butter1 #a oz4 brown sugar4 ,inside3 #d oz4 ground almonds1 oz4 ground cinnamon1 lb4 brown sugar1 lb4 candied peel1 #a egg4 ,shred the peel1 and mix in the sugar1 spice1 almonds1 and egg4 ,rub the butter well into the dough1 sweeten it1 roll it out thin1 cut off a strip1 and line the inside of a greased tin with it4 ,spread the inside mixture smoothly over the remainder of the dough with a knife1 roll up like a roly-poly pudding2 cut it into four pieces1 and fill the tin1 placing the cut ends upwards4 ,bake about hour in a hot oven1 then #a hour in a cooler part of the oven4 ,when nearly baked1 make holes1 and pour in clarified sugar4 ,bread4 ,time--#d hours4 #c lbs4 flour1 #a oz4 yeast1 #a teaspoonful salt1 #a teaspoonful castor sugar1 #a pint tepid water4 ,put the yeast and sugar into a basin1 and cream them together with a wooden spoon till liquid1 then add the tepid water4 ,pass the flour through a sieve1 put it in a large basin1 make a well in the centre1 pour in the yeast and water1 work in a little flour from the sides1 cover with paper1 and set it in a warm place 7on the fender7 to rise #bj minutes4 ,then work in the remainder of the flour with the hand1 till the dough is smooth1 and set to rise #b hours4 ,then turn on to a floured board1 and knead for a hour4 ,divide the dough into two pieces4 ,for tin loaves1 flour the tins1 put in the dough1 prick the top1 and set to rise once more hour4 ,for cottage loaves1 cut each piece again into two1 one piece twice as large as the other1 form into balls with the hand1 put the small one on the top of the large one1 and make a hole in the top with the finger4 ,bake in the hottest part of the oven hour1 then remove to a cooler part for #a hour4 ,if the loaf sound hollow when tapped1 it is done4 ,unfermented ,bread4 ,time--#bj minutes4 lb4 flour1 good teaspoonful of baking-powder1 a good pinch of salt4 ,mix the powder with the flour1 then add sufficient water to make a dough1 knead for #e minutes1 and bake #ae minutes in a quick oven4 ,buns4 ,time--#c hours4 #a pint milk1 #a oz4 yeast1 lb4 flour1 #a teaspoonful castor sugar4 ,rub the flour through a sieve1 cream the yeast and sugar together and add lukewarm milk4 ,strain this mixture into the flour1 and beat well4 ,cover the basin with paper and set in a warm place 7on the fender7 to rise for #a hour4 ,in another basin put3 #a lb4 flour1 lb4 butter1 #b oz4 candied peel1 #b eggs1 lb4 sultanas or currants1 lb4 sugar4 ,when the sponge in the first basin has risen1 beat in all the dry ingredients from the second basin with #b eggs4 ,thoroughly mix and beat them for about #e minutes4 ,set this sponge to rise again for about #a hour4 ,then shape the mixture into buns and bake on a greased tin for hour4 ,when cooked and while still hot1 brush them over with a little milk and sugar to glaze them4 ,butter ,cakes4 ,time-- hour4 lb4 flour1 lb4 butter1 lb4 brown sugar2 cinnamon to taste2 #b eggs4 ,rub the butter into the flour1 add the sugar and cinnamon2 beat up the eggs1 and form the whole into a paste2 roll out rather thin1 cut into rounds with a cutter or a tumbler1 and bake till crisp on a greased tin4 ,candied ,peel ,drops4 ,time-- hour4 lb4 flour1 #c oz4 butter1 #c oz4 brown sugar1 #c oz4 candied peel1 #a egg1 teaspoonful baking-powder1 gill milk4 ,pass the flour through a sieve1 rub in the butter1 add the sugar1 the peel cut up fine1 and the baking-powder4 ,beat up the egg with the milk1 and mix with the flour to a stiff paste4 ,with two forks drop small pieces on to a greased tin1 and bake about hour4 ,light ,chocolate ,cake4 ,time--#a hour4 #b oz4 grated chocolate1 #c or #d oz4 fine flour1 #f eggs1 #f oz4 sifted sugar1 a few drops vanilla2 raspings4 ,beat the yolks of the eggs with the vanilla1 whisk the whites to a stiff froth1 drop the yolks slowly into the whites1 beating all the time2 then add gradually the sugar1 chocolate1 and lastly the flour1 and only beat till they are well-mixed4 ,grease a cake-tin1 sprinkle it with raspings 7see page x471 turn the mixture into it1 and bake at once in a well-heated oven for #a hour2 turn the cake on to a sieve1 and stand on its side to cool4 ,cocoanut ,drops4 ,time--#bj minutes4 #a tablespoonful sifted sugar1 white of #a egg1 #a grated cocoanut1 a few drops of rose-water4 ,beat the white of an egg to a stiff froth1 then add the sugar1 rose-water1 and sufficient cocoanut to form a thick paste4 ,shape into little sugar-loaves1 and bake a few minutes till crisp outside4 ,the cocoanut may be replaced by grated chocolate4 ,cornflour ,cake4 ,time--#a hour4 #b oz4 flour1 lb4 cornflour1 lb4 castor sugar1 #b oz4 butter1 #b eggs1 #a teaspoonful baking-powder4 ,beat the butter to a cream1 add the sugar1 and mix well2 add the eggs1 and beat all well together2 stir in lightly the flour1 cornflour1 and baking-powder and beat all well for #e minutes4 ,half-fill a greased cake-tin with the mixture1 and place it at once in a hot oven to bake for hour4 ,turn the cake on to a sieve1 and stand on its side to cool4 ,dough ,cake4 ,time--#a hour4 #a lb4 dough1 lb4 sugar1 lb4 currants or sultanas1 #b oz4 butter1 #a oz4 candied peel1 #a egg4 ,wash and dry the currants1 chop the peel1 then mix these well into the dough2 beat the egg1 add the butter to it1 and beat all the ingredients well together4 ,grease a tin1 turn the mixture into it1 and bake about #dj minutes4 ,hanucah ,cakes4 ,time-- hour4 lb4 butter1 lb4 brown sugar1 lb4 flour1 #b eggs1 lb4 loaf sugar1 crushed4 ,pass the flour through a sieve1 rub in the butter1 then add the brown sugar and #a whole egg1 well beaten4 ,roll out inch thick1 cut rings1 brush over with egg1 toss in the crushed sugar1 and bake on a greased tin about hour in a quick oven4 ,lemon ,cheese-cake ,mixture4 ,time-- hour4 #c eggs1 #b oz4 butter1 #f oz4 castor sugar1 rind of one and juice of #b lemons4 ,beat up the eggs1 add to them the sugar1 lemon-juice and rind2 melt the butter in a saucepan1 add the other ingredients to it1 and simmer gently till the mixture thickens1 stirring all the time4 ,this mixture can be used like jam1 and will keep some time4 ,oatmeal ,biscuits4 ,time-- hour4 #e oz4 flour1 #g oz4 oatmeal1 #a oz4 castor sugar1 #c oz4 butter1 teaspoonful baking-powder1 #a egg4 ,melt the butter1 mix the flour1 sugar1 oatmeal1 and baking-powder1 together2 stir in the melted butter4 ,break the egg into a teacup1 beat it up with a little water1 and stir it into the other ingredients to form a paste4 ,turn the paste on to a board1 and roll it out very thin1 cut it into rounds with a cutter or tumbler1 place the biscuits on a greased tin and bake #bj minutes4 ,orange ,cake4 ,time--#a hour4 ,the weight of #b eggs in butter1 sugar and flour2 part of the juice and all the rind of #a orange and a little baking-powder4 ,cream the butter and sugar together about #e minutes1 add the orange-peel and #a egg1 and part of the flour4 ,use part of the juice for the cake1 and the rest for the icing4 ,stir in the juice and baking-powder1 add the rest of the ingredients1 grease and sugar the tin1 fill it and bake hour4 ,icing1 #a tablespoonful water to lb4 best icing sugar and orange juice4 ,stand this in a cup of warm water1 and when liquid pour over the cake4 ,plum ,loaf4 ,time-- hour4 lb4 flour1 #a tablespoonful of baking-powder1 salt1 #b oz4 currants1 milk4 ,wash and dry the currants1 mix the dry ingredients well together1 add sufficient milk to make a stiff paste1 then knead well on a floured board4 ,form into shapes1 brush over with milk1 flour a tin1 and bake in a hot oven hour4 ,if the rolls sound hollow when tapped1 they are done4 ,scones4 ,time-- hour4 #a lb4 flour1 pint milk1 #c oz4 butter1 #c teaspoonfuls baking-powder1 #a oz4 sugar4 ,rub the butter into the flour1 add the baking-powder and sugar1 and form into a smooth paste with lukewarm milk4 ,roll the paste out #a inch thick1 cut it into triangles1 and bake on a greased tin hour4 ,when half done1 brush over with milk4 ,spanish ,biscuits4 ,time-- hour4 #a lb4 flour1 #c oz4 sifted sugar1 #a tablespoonful baking-powder1 #c dessertspoonfuls salad oil1 #a dessertspoonful orange-flower water4 ,enough cold water to make it into a stiff paste4 ,mix the ingredients1 break off small pieces1 shape them into rings1 notching out all round with a sharp knife1 place them on a hot tin and bake them in a hot oven4 ,spice ,cakes4 ,time-- hour4 #f oz4 flour1 #d oz4 castor sugar1 #a oz4 butter1 #a teaspoonful baking-powder1 #a teaspoonful nutmeg or cinnamon1 gill water1 #a egg4 ,whisk the egg and sugar to a stiff batter1 and add the water4 ,mix the flour1 baking-powder and spice together1 and stir lightly into the batter1 then add the butter melted4 ,half fill small greased patty-pans1 and bake in a sharp oven4 ,vinegar ,cake4 ,time--#b hours4 lb4 flour1 #b oz4 butter1 lb4 brown sugar1 lb4 currants1 teaspoonful carbonate of soda1 #a dessertspoonful vinegar1 #a gill milk1 teaspoonful baking-powder1 #a teaspoonful cinnamon4 ,mix the flour and butter together1 then add the sugar1 currants 7washed and dried71 cinnamon1 and baking-powder4 ,mix together smoothly in a basin the carbonate of soda and the milk1 then add the vinegar1 and while it is effervescing1 mix it quickly with the dry ingredients4 ,turn all into a greased cake-tin1 and bake in a moderate oven about #a hour4 ,yorkshire ,tea ,cakes4 ,time--#b hours4 lb4 flour1 #a gill milk1 #a egg1 #a teaspoonful castor sugar1 #a oz4 ,german yeast1 #a oz4 butter1 salt4 ,pass the flour through a sieve1 and add a pinch of salt4 ,melt the butter in a stew-pan1 add the milk1 and let it become lukewarm4 ,cream the yeast with the castor sugar1 add the milk1 butter and egg1 mix well1 then strain into the middle of the flour1 work in all the flour from the sides1 then turn on to a floured board1 and knead with the hand4 ,cut into two pieces1 place in floured tins1 cover and leave in a warm place to rise #a hour4 ,bake from #bj to #cj minutes in a hot oven4 ---------------------------------------- -------------------------------- ,,sweetmeats4 ,chocolate ,caramels4 ,time-- hour4 lb4 grated chocolate1 #a breakfastcupful brown sugar1 breakfastcupful milk1 #a oz4 butter1 #b dessertspoonfuls golden syrup4 ,stir all the ingredients over the fire until thick 7from #bj to #cj minutes74 ,when a little of the mixture1 poured into cold water1 becomes crisp and hard1 the caramels are ready4 ,pour the mixture on to well-greased dishes1 mark it into squares1 and cut up as soon as possible4 ,cocoanut ,candy4 ,time--#a hour4 #a large cocoanut1 #a tablespoonful cocoanut milk1 #a lb4 brown sugar4 ,cut the cocoanut into small thin strips about half an inch long4 ,boil with the sugar and the milk from the nut1 stirring all the time4 ,drop a little on to a wet board1 and if it be sufficiently cooked1 it will harden4 ,when ready1 form the mixture into round cakes with a tablespoon1 and drop them on to a wet board as fast as possible4 ,ginger ,lee4 ,time--#a hour4 #a lb4 ginger lee seed1 #a lb4 castor sugar1 #a lb4 honey1 lb4 almonds4 ,blanch the almonds and ginger lee seed the day before they are required4 ,pick the seed over well1 put it into the oven until it is a light brown4 ,mix the sugar and honey well together1 put them in a saucepan on the fire1 let them remain till clear 7about #bj minutes74 ,drop in the ginger lee seed and almonds1 and stir well4 ,drop a spoonful on to a plate to see if it sets2 when ready1 thoroughly wet a board and rolling pin1 roll out the mixture about one inch thick1 cut it up1 and put on a dish to cool4 ,toffee4 ,time-- hour4 #a lb4 brown sugar1 lb4 butter1 gill water1 #a dessertspoonful vinegar 7#b oz4 almonds1 if liked74 ,melt the sugar and butter together1 then add the water and vinegar1 and stir over a slow fire1 till a little of the mixture1 poured into cold water1 becomes quite crisp and hard4 ,blanch the almonds1 cut them up1 sprinkle them into the toffee at the last moment1 then pour it on to well-greased dishes1 mark it into squares1 and cut up as soon as possible4 ---------------------------------------- -------------------------------- ,,invalid ,,cookery4 ,cup of ,arrowroot4 ,time-- hour4 #a dessertspoonful arrowroot1 #a pint milk4 ,boil the milk1 and meanwhile mix the arrowroot to a smooth paste with a little cold milk1 then pour the boiling milk on to it and stir till smooth4 ,if not thick enough1 return it to the saucepan and stir for #b or #c minutes over the fire4 ,serve with sugar or salt4 ,a cup of cornflour can be made in the same way4 ,barley ,water4 ,time--#bj minutes4 #b dessertspoonfuls prepared barley1 #a pint milk or water4 ,put the barley into a basin and mix to a smooth paste with a little cold milk or water1 then add to it gradually the boiling milk or water1 stirring carefully with a wooden spoon all the time4 ,boil #aj minutes1 stir continually and avoid lumps4 ,sweeten1 and if made with water serve with lemon-juice4 ,raw ,beef ,tea 7for typhoid fever74 ,time--#a hour4 ,scrape a small piece of very lean gravy beef1 put it in a tumbler1 add a pinch of salt1 and just cover with cold water4 ,let it stand #a hour1 then strain1 and add #b or #c drops of lemon-juice to turn it brown1 if permitted by the doctor4 ,beef ,tea 7strongest74 ,time--#b hours4 #a pint of water to #a lb4 gravy beef4 ,cut the beef into pieces about half an inch square1 removing all fat and skin1 and soak for #a hour in the water4 ,then add #a teaspoonful of salt1 and place in a covered jar1 which must stand in a saucepan of boiling water for #a hour4 ,keep the saucepan well filled1 and the water boiling1 but be careful not to let it enter the jar4 ,strain and serve4 ,whole ,beef ,tea4 ,time--#b hours4 lb4 gravy beef to #a pint water4 ,cut the beef into pieces inch square1 removing all the skin and fat1 and let the beef soak in pint cold water4 ,when the juices have been extracted 7the pieces should soak all night7 take out the beef and place it in a jar with the remainder of the cold water4 ,let this simmer #b hours1 then add the liquor to the cold raw juice1 take out the pieces of meat1 pound them1 return them to the liquor1 and heat all together4 ,flavour with green celery stalk1 or a little ,worcester sauce4 ,calf's ,foot ,jelly4 #a calf's foot1 #b quarts water1 rind of #a and juice of #c lemons1 lb4 loaf sugar1 #c whites and shells of eggs1 spice4 ,cut the foot into #c pieces1 put them in a saucepan and add the cold water1 simmer gently #h hours then strain into a basin4 ,when the jelly is cold1 carefully skim off the fat1 dip a clean cloth into boiling water1 and wipe any remaining fat off the surface with the cloth4 ,melt the jelly in a saucepan1 then add the sugar1 lemon-juice1 and rind1 whites of eggs well beaten1 the shells and spice4 ,whisk over the fire till the jelly boils1 then simmer1 with the lid off #bj minutes4 ,fix a cloth1 thoroughly rinsed in boiling water1 on to a chair 7as for clearing soup1 see page #b71 strain the jelly through it1 and cover with a blanket while it is running through4 ,pour into a mould1 which has been rinsed in cold water4 ,to ,boil a ,chicken4 ,time--#b hours4 #a fowl1 lemon1 mace2 pepper and salt to taste4 ,boil enough water to well cover the fowl1 add salt1 pepper and mace4 ,rub the fowl with the lemon-juice1 put it into the saucepan4 ,boil gently #a hour4 ,serve with lemon sauce 7see page #ci71 and if liked1 garnish with slices of tongue1 smoked beef1 or worsht4 ,chicken ,broth4 ,cut up an old fowl1 cover with water1 and stew it with #b onions till it goes to pieces4 ,season with pepper and salt1 skim well1 strain1 and serve very hot with sippets of toast4 ,chickens' necks stewed in the same way make very good broth4 ,to ,roast a ,chicken4 ,time--#a hour4 #a fowl 7smoked beef fat74 ,stuffing3 #a tablespoonful chopped suet1 #a tablespoonful bread-crumbs1 tablespoonful chopped parsley1 tablespoonful chopped herbs1 grated nutmeg1 pepper and salt to taste1 grated lemon-rind1 #a egg4 ,dry the fowl well2 prepare the stuffing as below1 put it in at the breast1 and sew or skewer it up4 7,if liked1 lard the fowl with the smoked beef fat47 ,rub with a little pepper and salt1 dredge lightly with flour1 and leave a little while4 ,then put a piece of greased paper over the breast1 and put down to roast4 ,remove the paper hour before the fowl is done4 ,for the stuffing3 ,chop the suet and parsley fine1 add to them the bread-crumbs1 herbs1 pepper1 and salt1 nutmeg1 lemon-rind1 and lastly the egg1 well beaten4 ,mix all well together4 ,cornflour ,blanc-mange4 ,time--#bj minutes4 #b tablespoonfuls cornflour1 #a pint milk1 #a tablespoonful loaf sugar1 stick cinnamon4 ,put the sugar1 cinnamon1 and nearly all the milk1 in a saucepan to boil4 ,meanwhile mix the cornflour in a basin to a smooth paste1 with the remainder of the milk4 ,when the milk boils1 add to it the cornflour1 return all to the saucepan1 and boil quickly #c minutes1 stirring all the time4 ,dip a mould in cold water1 pour in the cornflour after the cinnamon has been taken out4 ,when cold turn out1 and serve with jam4 ,gruel4 ,time-- hour4 #b dessertspoonfuls oatmeal 7fine or ,scotch71 #b tablespoonfuls milk1 saltspoonful salt1 #c gills boiling water4 ,mix the oatmeal and salt to a smooth paste with the milk4 ,when the water boils add it gradually1 stirring all the time4 ,let it stand minute1 then pour it into the saucepan1 letting the grits remain in the basin4 ,stir the gruel till it boils1 then simmer #aj minutes more if fine1 hour more if ,scotch oatmeal4 ,sweeten to taste4 ,lait de ,poule4 ,time--#aj minutes4 #a gill boiling water1 wineglassful sherry1 #a egg1 7nutmeg if liked71 sugar4 ,beat up the egg1 pour the nearly boiling water over it1 add the sherry and nutmeg1 and sweeten4 ,this drink is very good for a cold1 when no milk is handy4 ,lemonade4 #b lemons1 #a quart water2 loaf sugar to taste4 ,shave off the yellow rind of the lemon1 place the sugar in a jug1 put the rind in a strainer1 and pour #a pint of boiling water over it on to the sugar4 ,squeeze the lemons through a strainer1 add to them #a pint of cold water1 then mix all together4 ,mutton ,broth4 ,this broth is made just like that on page #e1 but no rice or barley should be thrown in4 ,the broth should be strained through a sieve1 and served with sippets of toast4 ,special care should be taken to have it entirely free from fat4 ,toast ,water4 ,toast a crust of bread carefully all over1 but do not burn it black4 ,fill a jug with boiling water1 then put in the toast4 ,a bright liquid the colour of sherry will be the result4 ---------------------------------------- -------------------------------- ,,passover ,,dishes4 ,batter ,pudding4 ,time--#a hour4 #a teacupful motza meal1 #a pint milk1 #b eggs1 #c oz4 brown sugar1 #b oz4 butter1 rind of #a lemon 7tablespoonful rum1 if liked74 ,mix the meal into a batter with the milk and eggs1 add the sugar1 butter 7melted71 grated rind of lemon1 and rum4 ,pour the mixture into a greased basin or mould1 and boil for #a hour1 or bake hour4 ,cocoanut ,custard4 ,time-- hour4 ,see page #eb1 but use prelatoes instead of sponge cakes4 ,to ,fry ,fish4 ,see page #aa1 but use motza meal instead of flour4 ,to ,stew ,fish4 ,see page #ae1 but use motza meal instead of flour4 ,grimslichs4 ,time-- hour4 #b motzas1 lb4 motza meal4 ,inside3 #b oz4 ground almonds1 #b oz4 raisins1 #b oz4 sultanas1 lb4 currants1 ground cinnamon1 nutmeg1 lb4 brown sugar1 #b eggs4 ,mix the fruit1 sugar1 spice1 almonds together with #a egg4 ,soak the motzas till quite soft1 squeeze very dry1 make into a crust with the meal and the other egg4 ,shape a piece of this into an oval on the hand1 place some of the inside mixture on it1 cover with a top piece1 shape carefully1 and sprinkle with meal4 ,fry in hot fat or oil4 ,serve with clarified sugar4 ,motza ,kleis4 ,time-- hour4 #b motzas1 lb4 motza meal1 #c oz4 suet1 #a tablespoonful chopped parsley1 #b chopped onions1 #b eggs1 marjoram1 pepper and salt to taste4 ,soak the motzas in cold water till they are soft1 then squeeze them very dry4 ,chop the onions1 brown them with a few drops of oil4 ,add them to the motza1 with the suet chopped fine1 nearly all the meal1 parsley1 marjoram1 pepper1 salt1 and lastly1 the eggs well beaten4 ,roll into balls with the remainder of the meal1 and throw into the boiling soup hour before serving4 ,motza ,pudding 7baked74 #b motzas1 #b tablespoonfuls meal1 #b oz4 dripping1 lb4 dried fruit1 #b eggs1 #b oz4 brown sugar1 spice to taste4 ,soak the motzas in cold water1 then squeeze them very dry4 ,prepare the fruit1 mix all the dry ingredients together1 then add the eggs1 well beaten4 ,grease a pie-dish well1 sugar it1 fill it with the mixture1 and bake about hour4 ,serve with clarified sugar 7see page #ci74 ,boiled motza pudding is made in the same way1 but chopped suet must be used instead of the dripping4 ,potato ,pastry4 ,time--#a hour4 lb4 cold boiled potatoes1 #b oz4 potato flour1 #b oz4 dripping1 a pinch of salt1 a very little water4 ,mash the potatoes through a sieve1 then add the salt and potato flour1 and rub in the fat4 ,mix to a paste with a very little cold water4 ,proceed as in fruit pie1 page #de4 ,this paste may be used for meat pie1 tartlets1 c41 and will be found very light4 ,potato ,pudding4 ,time #a hour4 #c large mealy potatoes1 #a oz4 butter1 gill milk1 #c eggs1 #a tablespoonful brown sugar2 nutmeg and salt to taste4 ,boil the potatoes1 mash them smooth with the milk1 butter1 well-beaten eggs1 sugar1 nutmeg1 and salt4 ,bake in a greased dish hour1 and serve hot4 ,sassafras4 ,sassafras1 aniseed1 stick liquorice4 ,tie up the liquorice and aniseed in a muslin bag1 put this in a jug with the sassafras1 and pour boiling water over it4 ,swiss ,roll4 ,time-- hour4 #a oz4 potato flour1 #b oz4 castor sugar1 #c eggs1 lemon cheese-cake mixture 7see page #fd74 ,see page #ej1 but use #a oz4 potato flour or #c oz4 motza meal instead of flour1 and lemon cheese-cake mixture instead of jam4 ,lightning ,cakes4 #b oz4 butter1 #b oz4 castor sugar1 #b oz4 potato flour1 #a oz4 ground almonds1 #a egg4 ,cream the butter and sugar together1 add the egg1 well beaten1 the potato flour1 and ground almonds4 ,grease a tin liberally1 spread the mixture smoothly on it with a knife1 bake in a quick oven #e minutes1 and cut into shapes while hot4 ---------------------------------------- -------------------------------- ,,appendix4 ,,formation ,,of ,,cookery ,,classes4 ,in these few pages it is our object to give1 as clearly and concisely as possible1 directions for the formation and conduct of the ,jewish ,cookery ,classes which are now increasing among us4 ,several years' experience at the ,bayswater ,jewish ,schools and at the ,portuguese ,jews' ,schools has enabled us to ascertain accurately the cost of starting and maintaining such a class1 and we have endeavoured to give a clear statement of the necessary expenditure1 together with a list of the requisite utensils4 8,in schools in which the ,inspector reports that special and appropriate provision is made for the practical teaching of cookery1 a grant of four shillings is made on account of any girl 7over twelve years of age before the conclusion of the course7 who has attended not less than forty hours during the school year at the cookery class1 and is presented for examination in the elementary subjects in any ,standard40#b--7,new ,code of ,regulations1 #ahhb47 ,a class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range4 ,a kitchen table should be procured with screw legs1 so that it can conveniently be taken to pieces1 and removed after the lesson4 ,two or three demonstration lessons1 at which a large number of girls may attend1 given at the commencement of the course1 will enable the girls to set about the practice lessons with some degree of facility4 ,no demonstration should last longer than an hour and a half1 so that the teacher may secure the entire attention of the pupils4 ,these lessons will afford an opportunity for dwelling on the value of foods1 both from an economical and medical point of view4 ,the practice lessons should last two hours1 so that there may be plenty of time for the pupils to thoroughly cleanse and put away every article used1 scrub the floor and table and tidy the hearth4 ,in these two hours the luncheon hour might easily be included4 ,the number of girls at a practice lesson should never exceed twelve1 and they should work two together at one board4 ,they should be shown how to weigh carefully each ingredient1 and should themselves regulate1 by a clock1 the cooking of their own dishes4 ,perfect order must be maintained1 and it is very necessary that neatness should be insisted on throughout every stage1 and that special attention should be paid to personal cleanliness4 ,the girls should be made to read through the recipe to be prepared1 and to collect all the ingredients required before they actually commence to cook4 ,it is desirable that the various processes should be carried on with the simplest means1 so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson4 ,it is1 therefore1 better to avoid the expense of a mincing-machine1 knife-machine1 and other labour-saving appliances4 ,footnote #b3 ,in order that the school may gain this grant1 the teacher must have passed the requisite examination of the ,national ,training ,school for ,cookery4 ,,requisite ,,utensils1 ,,with ,,approximate ,,cost1 ,,for ,,class ,,of ,,six ,,girls4 s4 d4 #c ,iron saucepans 7various sizes7 #j #c #h #a ,gridiron 7reversible7 #j #b #b #b ,frying-pans 7meat and butter7 #j #a #f #a ,strainer 7conical7 #j #a #b #a ,colander #j #a #b #a ,pepper-box #j #j #b #a ,salt-cellar #j #j #b #a ,grater #j #j #d #a ,tin mould #j #a #c #a ,meat-stand #j #c #j #a ,dripping-tin #j #b #g #a ,set skewers #j #j #d #a ,basting-ladle #j #j #aj #a ,toast-fork #j #j #a #f ,wooden spoons 7various sizes7 #j #j #h #a ,knife-board #j #j #aj #a ,galvanised pail #j #a #f #a pint measure #j #j #i #a gill measure #j #j #f #a ,yorkshire ,pudding tin #j #j #i #f ,iron spoons 7various sizes7 #j #a #f #b ,teaspoons #j #j #d #a ,potato-knife #j #j #e #a ,onion knife #j #j #e #a ,wash-hand bowl #j #a #b #a ,zinc bath 7for ,washing-up7 #j #a #aj #a ,zinc bath 7for koshering7 #j #a #aj #a ,wire sieve #j #a #c #a ,funnel #j #j #b doz4 kitchen knives #j #c #d #c ,kitchen forks #j #j #h #a ,blacklead brush #j #j #c #a ,stove brush #j #j #d #a ,nail brush #j #j #d #a ,potato brush #j #j #c #b ,scrubbing brush #j #a #j #a ,saucepan brush #j #j #d #a ,dustpan #j #j #g #a ,broom 7for same7 #j #a #j #c ,yellow basins #j #a #f #d ,pie-dishes 7various sizes7 #a #j #b #b butter #c ,jugs 7various sizes7 #j #j #aa #ab ,dinner plates #j #b #f #c ,soup plates #j #j #g #c ,breakfast plates 7another colour7 #j #j #d #b ,dishes #j #b #j #c ,pudding basins 7various sizes7 #j #j #g #c ,rolling-pins #j #j #h #a ,pastry brush #j #j #b #f ,patty-pans #j #j #f #a ,cake-tin #j #j #f ,pastry cutters #j #j #f ,weights ,scales #j #h #j #c ,pastry boards #j #f #i #a ,coal shovel #j #j #g #b ,baking sheets #j #a #f #a ,fish-slice #j #j #c #a ,glazed earthenware flour-jar #j #a #j #f ,glass jars 7for dried fruits1 #j #j #i herbs1 etc47 #a ,knife-box #j #a #j #a ,spice-box #j #a #f #a ,flour-dredger #j #j #f #a ,waste-pan #j #a #f #a ,small kettle #j #a #j #a ,table1 with screw-legs #b #b #j #a ,basket-lid for koshering #j #j #b #a ,wash-leather #j #j #d #b ,house-flannels #j #j #f #a ,fish-cloth #j #j #b #a ,dish cloth #j #j #a #f ,tea-cloths #j #a #f #a ,duster #j #j #b #f ,cooking aprons #f ,pair sleeves #b ,pudding-cloths #j #j #d #b ,towels #j #a #j #f #d #c ,,hints ,,on ,,cleaning ,,kitchen ,,utensils4 ,saucepans should always be filled immediately after use1 with hot water and soda4 ,when they have stood some time1 they must be scoured well1 inside and out1 with silver sand1 well rinsed in hot water1 and thoroughly dried in front of the fire4 ,the lids must be wiped1 and hung up separately4 ,frying-pans should never be washed1 but should be wiped thoroughly clean with soft paper immediately after use4 ,tin vessels must be thoroughly washed in hot water1 dried1 lightly covered with whiting1 and then rubbed bright with wash-leather4 ,kitchen tables must be washed over with a wet cloth1 sprinkled with silver sand1 and thoroughly scrubbed1 the way of the grain1 with hot water and soda4 ,all the sand must then be carefully wiped off with a damp cloth4 ,should the table be very greasy1 damp fuller's earth must be used instead of sand4 ,pastry boards and wooden utensils must be washed over with a wet cloth1 sprinkled with crushed soda and boiling water1 then scrubbed well1 the way of the grain1 and dried with a cloth4 ,knives must be placed in a jug1 and covered with hot water as far as the haft1 then wiped quite dry1 cleaned with bath brick on a wooden board placed in a slanting position4 ,when quite bright1 the dust must be wiped off with a dry cloth4 ,the prongs of forks must be cleaned with a piece of rag dipped in bath brick4 ,plates and dishes must be washed in hot water and soda1 then rinsed in cold water1 and left in the plate-rack to dry4 ,printed by ,,wertheimer1 ,,lea ,,co41 ,circus ,place1 ,london1 ,wall4