,illustration3 ,,rabbit ,,en ,,casserole ,,how ,,to ,,cook ,,in ,,casserole ,,dishes ,,by ,,marion ,,harris ,,neil1 ,m4,c4,a4 ,formerly ,cookery ,editor1 #8,the ,ladies' ,home ,journal'2 ,author of #8,candies and ,bonbons and ,how to ,make ,them'2 #8,canning1 ,preserving1 and ,pickling'2 #8,the ,thrift ,cook ,book'2 #8,salads1 ,sandwiches1 and ,chafing-,dish ,recipes'2 etc4 ,,london3 #ch ,soho ,square1 ,w4 #a ,w4 ,r4 ,,chambers1 ,,limited ,,edinburgh3 #cci ,high ,street ,,notes ,in place of 8whole peppers0 read 8peppercorns40 ,in place of 8okra0 read 8canned okra or diced vegetable marrow40 ,in place of 8squabs0 read 8pigeons40 ,in place of 8corn-starch0 read 8corn-flour40 ,in place of 8pumpkin0 read 8canned pumpkin40 ,in place of 8string-beans0 read 8,french beans40 ,printed in ,great ,britain4 ,w4 ,r4 ,,chambers1 ,,ltd41 ,,london and ,,edinburgh4 ---------------------------------------- -------------------------------- ,,contents ,,page ,,how ,,to ,,cook ,,in ,,casserole ,,dishes #i ,,soup ,,recipes #ag ,,fish ,,recipes #cj ,,poultry ,,and ,,game ,,recipes #dd ,,meat ,,recipes #ed ,,cold ,,meat ,,recipes #gj ,,vegetable ,,recipes #gi ,,salad ,,recipes #ie ,,pudding ,,recipes #ajc ,,invalid ,,recipes #abg ,,cheese ,,recipes #acg ,,egg ,,recipes #adg ,,sauce ,,recipes #aei ,,cake ,,and ,,bread ,,recipes #agj ,,pickle ,,recipes #aha ,,preserve ,,recipes #aic ,,miscellaneous ,,recipes #bjb ,,index #bab ,,illustrations ,,page ,,rabbit ,,en ,,casserole ,frontispiece ,,soup ,,en ,,marmite #ag ,,haddock ,,and ,,macaroni #cb ,,lobster ,,newburg #dj ,,ragout ,,of ,,duck #da ,,veal ,,and ,,ham ,,pie #ef ,,beef ,,and ,,sausages #eg ,,group ,,of ,,casseroles #fe ,,baked ,,beans #hj ,,curried ,,vegetables #hh ,,mushrooms ,,au ,,gratin #hi ,,american ,,salad #ig ,,baked ,,apples #aje ,,french ,,pudding #aab ,,assorted ,,small ,,casseroles #aeb ,,egg ,,and ,,potato ,,pie #aec ,,how ,,to ,,cook ,,in ,,casserole ,,dishes 8,some hae meat and canna eat1 ,an' some wad eat that want it1 ,but we hae meat an' we can eat1 ,sae let the ,lord be thankit40 ,there is no doubt that the fashion of cooking in casseroles or earthenware dishes has come to stay in this country2 and it is hardly a matter of surprise when the advantages of this form of cookery are really understood1 whether it be actual casserole cookery1 so called1 or cookery in fireproof utensils4 ,cooking 8en casserole0 is a term which signifies dishes cooked and served in the same earthenware pot or utensil1 though1 as every one knows1 the original ,french word is the generic name for a stewpan or a saucepan4 ,the old idea of a casserole was some preparation of chopped fish1 flesh1 or vegetables enveloped in a crust of cooked rice1 macaroni1 or potato4 ,properly speaking1 however1 a casserole is a dish1 the material for which in many instances is first prepared in the saut or frying-pan and then transferred to the earthenware pan to finish cooking by a long1 slow process which develops the true flavors of the food being cooked4 ,the sooner the casserole utensil becomes an indispensable part of our kitchen outfit the better1 for it makes in every way for economy1--economy of materials1 time1 and labor1--as materials often too tough for ordinary cooking may by this means be served in a nutritious and tender condition4 ,when casserole cookery is thoroughly understood1 many combinations of food and many inexpensive viands will be put to use and very palatable results obtained4 ,casseroles nowadays take on all shapes and sizes1 from the dainty individual dishes up to a size sufficient for serving a large number of persons4 ,of late years the prices of these utensils have been reduced so greatly that they are within the reach of the most modest housewife's pocketbook1 and then at the same time the actual pots and fireproof dishes have been improved enormously in quality4 ,every kind of utensil can be had in this ware nowadays1 and people are realizing how delicious food cooked in this way is4 ,they may be bought at all the reliable house-furnishing stores4 ,ornamental effects in brown1 green1 blue1 red1 white1 or yellow stoneware add to the appearance of the breakfast1 luncheon1 or dinner table4 ,no one attempts to deny that the eye has much to do with the palate1 and that a dish served in an attractive form is likely to prove much more pleasing to the taste than a carelessly offered one4 ,the holders in which the casseroles are placed when removed from the oven and taken to the table are made of silver1 nickel1 brass1 copper1 and wrought iron1 and are examples of genuine artistic merit4 ,for those who do not wish the extra expense of the metal holder a platter or tray will answer the purpose1 which is simply to keep the hot casserole from coming in contact with the table or table mats and scorching them4 ,the adaptability of a stoneware cooking utensil deserves to be more fully known1 when it will be more thoroughly appreciated4 ,for braising1 pot roasting1 as well as stewing1 which are slow cooking processes1 the casserole has proved its superiority over the metal pans again and again4 ,it gives its best and almost exclusive service in the baking oven1 for poultry done in pot roasting fashion or for stewing fruit1 and other articles which require to be cooked slowly under close cover4 ,there are few cooks who do not know that the application of a moderate1 even heat for certain food materials produces far better results than if quick heat is applied4 ,for such cases the use of earthenware cooking utensils is to be strongly recommended1 because by their aid an application of heat1 such as will insure gentle simmering1 steaming1 or baking1 is assured4 ,the casserole may be regarded as a labor-saving device1 taking the place of a half-dozen pots and pans in the kitchen4 ,,some ,,commendable ,,features ,,of ,,casserole ,,dishes 7#a7 ,the initial cost of the utensils is very low1 and if proper care is bestowed on them they may last as long as metal pans4 7#b7 ,all risk of metallic contamination is avoided4 ,the ingredients may be put together in a casserole and allowed to stand for hours in it before cooking without spoiling in the very least degree4 ,its lining cannot scale1 and in cooking the contents cannot become tainted or discolored4 7#c7 ,the ornamental appearance of casserole dishes simplifies the practice of serving the viands at table in the vessels in which they were cooked1 so great a desideratum in cases where the prosperity of a dish depends upon its hot service4 ,the troublesome process of re-dishing can in most cases be dispensed with4 ,this is convenient as well as economical4 7#d7 ,casseroles are readily cleaned on account of their perfectly hard and unbroken surfaces4 ,it can easily be seen when casseroles are clean4 ,they are sanitary1 and food prepared in them is pure and sweet4 ,they do not retain any taste whatever from previous cooking4 ,therefore the same utensils can be used for the most varying preparations4 7#e7 ,the cooking in casserole dishes is slow but thorough1 and all the nutritious elements in the viands are preserved in their integrity4 ,the cover must fit snugly to each utensil1 to prevent too rapid escaping of the aromas and flavors4 ,sometimes a strip of cloth1 spread with a soft paste of flour and water or mashed potatoes1 is pressed over the joining of the casserole and the cover1 and the heat of the oven finishes the sealing of the dish4 ,when the dish is ready to serve1 the strip of cloth and paste is removed4 7#f7 ,the use of a casserole is economical4 ,the actual cooking is effected slowly and evenly1 consequently less fuel is used in cooking4 ,once the materials have been started on their culinary way they require little attention4 ,a casserole dish may be placed in the oven or on the stove2 it may be used for steamed food or as a chafing dish4 7#g7 ,the cleanliness and wholesomeness of a casserole make it especially valuable in preparing food for the invalid and the convalescent4 7#h7 ,in the cooking of fruits and vegetables1 especially for canning1 the casserole is invaluable4 ,the earthenware is not attacked by fruit acids1 therefore cannot give rise to any noxious product4 7#i7 ,any dish which requires slow1 gentle cooking can be prepared in a casserole1 and hash1 curry1 and other rchauffs are far superior in flavor when recooked in earthenware than in metal4 ,the stew1 or whatever it is1 may be left to get cold in the casserole4 ,the color would be spoiled if this were done with an ordinary saucepan4 7#aj7 ,the flavor of the food cooked is brought out best when it is prepared in an earthenware dish4 7#aa7 ,the fact that a casserole is a non-conductor of heat makes it more economical to use than other ware4 7#ab7 ,the amount of water1 liquid1 or stock in which the article is to be cooked should be relatively small1 and1 in general1 seasoned4 ,for stews1 ragouts1 etc41 it is better to cook the meat in a nicely seasoned sauce1 that it may absorb the flavor in cooking4 ,the time1 in general1 should be multiplied by two2 that is1 if the recipe calls for thirty minutes2 cook in the casserole in the oven for about sixty minutes4 ,the heat of the oven should be about #bab degrees ,fahrenheit or less1 that the liquid in the casserole may simmer1 not boil4 ,when vegetables are to be cooked--and nearly all vegetables are wonderfully better when cooked by this method--a small amount of water1 in many cases seasoned stock1 should be used4 7#ac7 ,left-overs1 salads1 and small entres of all kinds may be served in a most attractive manner in ramequins or individual casseroles4 7#ad7 ,the crowning advantage of casserole cooking1 especially in a family where for one cause or another meals are apt to be irregular1 is that the dish can be kept waiting for a considerable time without deterioration4 ,food can be left in a casserole with perfect safety as long as desired4 ,,how ,,to ,,care ,,for ,,casserole ,,dishes ,the cook who has been accustomed to the use of iron1 granite1 copper1 aluminum1 or other metal cooking utensils will necessarily have something to learn when adopting earthenware4 ,it must be realized that it is a method of slow cookery1 and cannot be hurried4 ,before being used for the first time the vessels should be soaked in cold water for some hours1 as this will go far toward saving them from cracking on their first exposure to heat4 ,there need be little risk of this if the heat be applied gradually1 and this principle should always be observed2 although as the utensils become seasoned by constant use the risk of accident is materially lessened4 ,in many places garlic is considered indispensable1 the new dishes being rubbed with a clove of it1 8to prevent their cracking40 ,never place the vessels on the stove or within the oven without either water or fat in them4 ,never put a casserole roughly on a metal surface1 especially if it is full or partly full4 ,sudden alternations of temperature should be avoided1 that is to say1 the casserole should not be taken off the range or out of the oven and placed in cold water or on the wet sink1 and vice vers4 ,a fierce heat is never needed or desirable4 ,if the cooking is done on an ordinary coal range the fire holes should be kept closed and the heat received through the top lids2 if a gas range be employed1 the gas jets should be kept low1 and not allowed to flare round the utensil4 ,when cooking is being done on the top of the range with wood1 coal1 gas1 or oil as the fuel1 an asbestos mat placed underneath will modify the heat4 ,the asbestos mat may also be used in the oven4 ,if the heat must be intense for other food in progress of cooking at the same time as an earthenware dish is in the oven1 the heat may be controlled by placing the casserole in a pan of hot water which can be lowered in temperature by occasional supplies of cold water added to the hot water4 ,the adoption of these simple precautions will make easy the use of earthenware utensils4 ,marmites1 ramequins1 cocottes1 au gratin dishes1 and souffl cases all come under the head of casseroles4 ,illustration3 ,,soup ,,en ,,marmite ,,soup ,,recipes 8,give zest and flavor to a mess of pottage0 ,,brown ,,soup ,,with ,,forcemeat ,,balls lb4 lean beef #a carrot #b onions #a teaspoonful whole peppers #a teaspoonful salt ,few sprigs parsley #b stalks celery #c pints 7#f cups7 water #a turnip #a tablespoonful mushroom ketchup #d cloves #a teaspoonful powdered herbs #b tablespoonfuls 7#a ozs47 butter #b tablespoonfuls 7#a ozs47 flour #a teaspoonful kitchen bouquet ,some forcemeat balls ,melt the butter in a large marmite1 let it get brown1 then brown in it the onions1 cut in rings2 remove the onions from the pot1 and brown the flour in the butter2 then add the water and the kitchen bouquet1 stir till smooth1 allow this to boil1 put back the onions1 and add the vegetables cut into neat pieces1 the meat cut up into small pieces1 and the seasoning2 simmer for one and a half hours1 remove the meat1 and rub through a sieve as much of the vegetables with the soup as possible4 ,put the soup back into the marmite with the meat and some forcemeat balls 7made as undernoted72 simmer again for fifteen minutes1 skim off the fat if necessary1 and serve in small fireproof dishes4 ,,forcemeat ,,balls #d tablespoonfuls bread crumbs #a teaspoonful chopped parsley teaspoonful grated lemon rind #a egg #a tablespoonfuls chopped suet teaspoonful powdered herbs ,seasoning of salt and pepper ,a pinch powdered mace ,beat up the egg and mix in the above ingredients1 form into tiny balls1 roll in flour1 and add to the soup4 ,,brown ,,stock #d lbs4 shin of beef #c cloves #b quarts 7#h cups7 water #b stalks celery #a bay leaf #a blade mace #a large carrot #b onions1 browned #a bunch sweet herbs #a teaspoonful whole peppers #a teaspoonful salt ,some poultry or game bones #c sprigs parsley ,wipe the meat and cut it into small square pieces4 ,break up the bones and remove the marrow4 ,put the bones and the meat into a large casserole1 cover with the water1 and bring slowly to boiling point2 skim thoroughly1 then add all the other ingredients1 and simmer for four hours2 then strain1 and when cold remove the fat4 ,the bones may be boiled down again for cheaper stock4 ,to brown the onions place them with the skin on in a tin and set in the oven until brown4 ,,cheese ,,soup ,,with ,,savory ,,custard #b heaping tablespoonfuls grated cheese #a quart 7#d cups7 white stock pint 7 cup7 cream #b egg yolks #a heaping tablespoonful 7#a oz47 butter #a blade mace #a teaspoonful salt #a onion #a carrot #a teaspoonful whole peppers #a stalk celery ,bunch sweet herbs #a heaping tablespoonful 7#a oz47 flour ,few sprigs parsley ,savory custard ,pare and slice the vegetables and fry them in the butter with the herbs1 mace1 and whole peppers for five minutes1 then add the flour and the stock2 simmer for one hour1 rub through a sieve2 mix together the egg yolks1 cream1 and grated cheese1 add to the soup and reheat1 taking care that it does not boil4 ,meanwhile prepare a savory custard as follows3 ,put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point4 ,beat up two eggs with salt and pepper to taste1 strain the stock to them1 pour into one or two small buttered molds1 stand in a pan of hot water1 allowing the water to come within half an inch of the top of the molds2 place in the oven1 and when set turn out and allow to cool1 cut into dice1 divide into petites marmites1 and pour over the soup4 ,,oyster ,,or ,,clam ,,bisque #c dozen clams #a onion #a carrot #a bay leaf #b sprigs parsley #a quart 7#d cups7 fish stock ,salt and pepper ,some cream #a tablespoonful butter #a tablespoonful flour #a gill 7 cup7 ,madeira wine ,put the clams into a casserole1 slice the onion and the carrot1 and add them with the bay leaf1 parsley1 and stock4 ,simmer for one and a half hours1 then strain2 return to the casserole and add the needed salt and pepper4 ,blend the butter and flour together and add them with enough cream to make two pints4 ,simmer for five minutes and add the wine when serving4 ,,cream ,,of ,,barley ,,soup #b ozs4 7 cup7 fine barley #b sliced onions #b sliced carrots #a small bay leaf ,few sprigs parsley #b quarts 7#h cups7 veal or chicken stock pint 7#a cup7 hot milk #b egg yolks #a glass sherry wine pint 7#a cup7 boiled green peas ,salt and pepper to taste ,put the stock into a fireproof pot1 add the barley1 onions1 carrots1 bay leaf and parsley and simmer for three hours4 ,when almost ready1 add the yolks of the eggs mixed with the milk1 wine1 and seasonings4 ,press through a sieve and reheat4 ,divide the hot peas into earthenware handled cups1 pour over the soup1 and serve very hot4 ,,cream ,,of ,,salsify ,,soup #d roots salsify #b pints 7#d cups7 milk #a teaspoonful onion juice #a tablespoonful chopped parsley #a oz4 7#a heaping tablespoonful7 butter #a oz4 7#a heaping tablespoonful7 flour #b eggs ,salt and pepper to taste ,a few chopped pistachio nuts ,water pint 7#a cup7 cream ,clean the salsify1 throwing at once into cold water to prevent their turning dark4 ,put them into an earthenware dish with water to well cover and cook till very tender1 then rub through a sieve4 ,return to the casserole and add to the pulp two cupfuls of the milk1 onion juice1 chopped parsley1 salt and pepper to season4 ,have ready the remaining milk1 thickened with the butter and the flour rubbed together1 add to the salsify1 and heat thoroughly4 ,just before serving stir in the beaten yolks of the eggs mixed with the cream4 ,pour into hot marmites4 ,have ready the stiffly beaten whites of the eggs1 put a spoonful of the egg on the top of each marmite1 and sprinkle over the chopped pistachio nuts4 ,serve hot4 ,,fish ,,soup #a lb4 haddock or flounder ,some fish bones or skin #b stalks celery #b heaping tablespoonfuls 7#b ozs47 flour pint 7#a cup7 milk #a bay leaf #a large onion #b quarts 7#h cups7 water or stock #a heaping tablespoonful 7#a oz47 butter #a tablespoonful chopped parsley ,salt and pepper to taste ,skin and fillet the fish4 ,put the fish bones1 skin1 and any other fish trimmings into an earthenware pot with the stock or water and the salt2 bring to the boil and skim well1 add the bay leaf1 the onion1 and celery cut into small pieces2 simmer for one and a half hours2 then strain4 ,melt the butter in the pan1 add the flour1 stir till smooth1 then add the milk2 allow this to boil for four minutes1 add the soup1 the parsley1 and the fish cut into small pieces2 season nicely1 simmer for fifteen minutes1 and serve hot4 ,,fruit ,,soup #a pint 7#b cups7 fruit juice #b quarts 7#h cups7 water #f cloves #c inches cinnamon stick ,peel of #a orange ,peel of #a lemon #d bitter almonds lb4 7 cup7 tapioca #c heaping tablespoonfuls 7#c ozs47 sugar #a teaspoonful salt ,put one quart of the water into a fireproof utensil1 add the cloves1 cinnamon1 lemon and orange peels1 and the bitter almonds4 ,allow to remain for one hour1 then simmer for fifteen minutes4 ,strain and return to the pan1 add the tapioca and the remainder of the water1 and simmer until clear2 then add the sugar1 salt1 and fruit juice4 ,serve hot4 ,cherry1 strawberry1 currant1 blackberry1 or grape juice may be used for fruit soups4 ,,gumbo ,,soup #a quart okra #a chicken #b onions #a garlic clove #a tablespoonful flour #b tablespoonfuls melted butter #a quart tomatoes ,salt and pepper lb4 sliced ham lb4 chopped bacon #a tablespoonful chopped parsley #a head celery #c pints 7#f cups7 strained stock #a pint 7#b cups7 plain boiled rice ,chop the onions and the garlic1 roll them in the flour1 then brown them in the butter1 and add the tomatoes4 ,cut the heads off the okra1 split each four times and cut into dice1 add it to the tomatoes in the casserole1 add the parsley1 salt and pepper1 and the celery1 bacon1 and ham chopped2 brown all together4 ,cut up the chicken and fry it for a few minutes1 then add it with the stock1 and simmer until thick4 ,serve with plain boiled rice4 ,one pint of cooked crab meat1 cooked shrimps1 or oysters1 may be added with the chicken if liked4 ,,lentil ,,soup lb4 7#a cup7 lentils #c stalks celery #d springs parsley #a onion #a carrot #a turnip #a crust stale bread #a bay leaf #a teaspoonful whole peppers #a blade mace #a teaspoonful salt pint 7 cup7 cream #c pints 7#f cups7 water pint 7#a cup7 milk #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour ,wash the lentils and put them to soak in cold water overnight4 ,in the morning drain them and put them into an earthenware pan with the water1 bring slowly to the boil1 and skim well2 then add the vegetables cut into small pieces1 the mace1 bay leaf1 whole peppers1 and bread1 simmer for one and a half hours4 ,strain the soup1 rubbing as much of the pulp through the sieve as possible4 ,melt the butter in the pan1 stir in the flour1 add the milk1 and boil for four minutes4 ,add the soup1 and season it nicely4 ,divide the cream into earthenware cups and pour the soup over it4 ,,oyster ,,bouillon #b quarts oysters #a quart 7#d cups7 white stock #a onion #a celery stalk ,salt and pepper ,some whipped cream ,put the oysters into a casserole1 add the white stock1 the onion and celery chopped1 and the salt and pepper4 ,simmer gently for one hour4 ,strain the soup1 reheat it1 and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each4 ,,potato ,,pur,e #ab medium sized potatoes #b ozs4 7#b heaping tablespoonfuls7 butter ,salt and pepper #a quart 7#d cups7 white stock #a pint 7#b cups7 cream #b tablespoonfuls flour #b tablespoonfuls melted butter #a teaspoonful onion juice ,boil the potatoes in their skins till tender1 then cool and peel them4 ,cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places4 ,season with the salt and pepper1 then add the stock1 cream1 and the onion juice4 ,allow to boil up1 and strain through a sieve2 return the pure to the pan and stir into it the melted butter mixed with the flour4 ,boil for three minutes and serve hot4 ,,scotch ,,broth #b lbs4 mutton 7neck7 lb4 7#a cup7 barley pint 7#a cup7 peas #a carrot #a turnip #a teaspoonful sugar #c onions or leeks #a teaspoonful dripping #a small cabbage #a tablespoonful chopped parsley #d quarts 7#af cups7 water or stock ,salt and pepper to taste ,prepare the vegetables and cut them into small pieces4 ,put the water or stock into a large earthenware pan1 and when it boils1 add the meat and the barley4 ,boil up1 skimming frequently1 add the vegetables1 and then simmer for three hours4 ,now stir in one extra carrot grated1 the salt and pepper1 sugar and dripping4 ,simmer again for thirty minutes4 ,add the parsley and the broth is ready to serve4 ,the mutton may be served separately with potatoes4 ,,shrimp ,,chowder #c cupfuls picked shrimps #b ozs4 7#b heaping tablespoonfuls7 butter #b ozs4 7#b heaping tablespoonfuls7 flour #a blade mace cupful salt pork fat cut in cubes #a chopped onion ,salt and red pepper to season #b pints 7#d cups7 milk pint 7#a cup7 hot cream ,cook the onion in the salt pork fat4 ,melt the butter in a casserole1 stir in the flour and seasoning1 then add the milk very gradually and stir till boiling1 allow to cook for five minutes1 then add the shrimps and cook for twenty-five minutes2 add the strained salt pork fat1 the hot cream1 and serve hot4 ,,soup ,,to ,,serve ,,in ,,petites ,,marmites #d lbs4 beef from the round #a fowl weighing #c lbs4 #h inches beef marrow bone #f pints 7#ab cups7 cold water #a large onion #b cloves #a large carrot #a turnip #d stalks celery ,some toasted bread ,salt #a bay leaf #a blade mace #ab whole peppers ,remove the marrow from the bone4 ,saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water4 ,let it come slowly to boiling point1 remove the scum1 and set on a cool part of the stove to simmer for half an hour4 ,draw1 truss1 and roast the fowl for twenty minutes1 then1 when well browned1 put it into the soup pot1 adding the giblets well cleaned4 ,remove the beef and the chicken as soon as they are tender4 ,keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites4 ,the remainder can be used for other dishes4 ,press the cloves into the onion and add it to the soup with the bay leaf1 mace1 whole peppers1 carrot1 turnip1 and celery1 cleansed and pared1 and cut into neat pieces4 ,allow to simmer until the vegetables are tender4 ,remove the fat and strain the soup2 add salt to taste and reheat it4 ,into each small soup pot put two pieces each of chicken1 beef1 and vegetables1 and pour over them the soup4 ,place on the covers and serve with small pieces of toasted bread4 ,,vegetable ,,soup #b lbs4 lean beef or mutton #d onions #b turnips #d carrots #e skinned tomatoes #f potatoes #b parsnips #a teaspoonful white pepper #a tablespoonful salt #c stalks celery #c quarts 7#ab cups7 cold water ,cut the meat into small1 neat slices2 put it into a deep earthenware pan1 sprinkle in the salt and pepper2 add the tomatoes1 sliced1 the other vegetables all pared or scraped and cut into neat pieces1 and the water4 ,cover tightly and cook slowly in the oven for two and a half hours4 ,if too thick1 add a little boiling water before serving4 ,,white ,,stock #d lbs4 shin of veal #a onion #a blade mace #b stalks celery #a fowl #b quarts 7#h cups7 water #a teaspoonful white whole peppers #a teaspoonful salt ,some bones ,wipe the meat and cut it up into small pieces2 and put it into a large marmite or casserole2 add the bones and the water and bring slowly to boiling point2 skim thoroughly1 add the other ingredients1 and simmer for four hours2 strain through a fine sieve1 and when cold remove the fat4 ,the fowl should be cleaned and added with the meat4 ,the bones may be boiled again for cheaper stock4 ,,fish ,,recipes 8,why1 then1 the world's mine oyster ,which ,i with sword will open40 ,,baked ,,oysters #a quart oysters #b ozs4 7#b heaping tablespoonfuls7 butter #b ozs4 7#b heaping tablespoonfuls7 flour pint 7#a cup7 milk pint 7#a cup7 cream #a heaping tablespoonful grated cheese ,a little melted butter ,some fine bread crumbs #a tablespoonful white wine ,salt1 pepper1 and grated nutmeg to taste ,scald the oysters in their liquor1 and put them aside to cool2 then divide each oyster into four pieces4 ,melt the butter1 stir in the flour1 then add gradually the milk and cream2 stir until thickened1 and add the seasonings1 wine1 and cheese4 ,butter sufficient octagon ramequins1 put in a layer of the oysters1 fill up with the sauce1 pour a little melted butter over each1 sprinkle some bread crumbs on the top1 and bake in a moderate oven for ten minutes4 ,,cod ,,la ,,garonne #b slices cod #a garlic clove #d tablespoonfuls olive oil #a tablespoonful chopped capers #c boned and chopped anchovies #a tablespoonful chopped parsley #a heaping tablespoonful 7#a oz47 butter ,a few bread crumbs ,salt and paprika to taste ,rub a shallow fireproof dish with a cut clove of garlic1 then lay in the fish and add the oil4 ,bake in the oven1 and when three parts cooked take out and sprinkle in the capers1 anchovies1 parsley1 bread crumbs1 salt1 and paprika2 divide the butter into tiny pieces1 lay it on the top1 and return it to the oven to brown and to finish cooking4 ,serve hot in the casserole4 ,,cold ,,mackerel1 ,,vinaigrette #a mackerel #a bunch parsley #a slice lemon #f tablespoonfuls tarragon vinegar #b teaspoonfuls made mustard #a teaspoonful salt #ab tablespoonfuls olive oil #a teaspoonful chopped shallots #a teaspoonful chopped parsley #a tablespoonful chopped gherkins and capers ,clean the mackerel1 leaving the head on1 wrap it in a piece of cheesecloth1 and boil in boiling salted water until tender4 ,the water should contain a little vinegar4 ,put the tarragon vinegar into a basin1 add the mustard1 salt1 olive oil1 parsley1 shallots1 gherkins1 and capers4 ,remove the cloth from the fish1 then lay the mackerel in an earthenware dish1 pour the sauce over it and let it marinate thoroughly4 ,it should be put into the refrigerator as soon as cool4 ,serve cold in a bed of parsley garnished with slices of lemon4 ,,crab ,,la ,,carmen #a good-sized crab #b tablespoonfuls olive oil #a chopped shallot #a teaspoonful chopped parsley #b tablespoonfuls bread crumbs #b tablespoonfuls chopped cooked chicken #a teaspoonful tarragon vinegar #a tablespoonful cream #c tablespoonfuls fish stock pint 7#a cup7 white sauce #b hard cooked egg yolks ,salt and pepper to taste ,boil the crab1 then remove the meat from it4 ,put the oil into a casserole1 add the crab meat1 the shallot1 and parsley2 stir over the fire until quite hot2 then add the bread crumbs1 vinegar1 chicken1 cream1 stock1 and seasonings2 fill some flange ramequins very full with the mixture1 heaping them in the center2 pour over each some of the white sauce1 and sprinkle over the top the sieved hard cooked yolks of eggs4 ,stand them in a pan containing a little boiling water on the stove until thoroughly hot1 then serve4 ,illustration3 ,,haddock ,,and ,,macaroni ,,curried ,,fish #a lbs4 cooked fish #b heaping tablespoonfuls 7#b ozs47 butter #b large onions #a large apple #b heaping tablespoonfuls 7#b ozs47 rice flour #a tablespoonful curry powder #a tablespoonful chutney #a lemon #a teaspoonful salt #a pints 7#c cups7 fish stock lb4 7#a cup7 boiled rice cupful shrimps #b hard cooked eggs ,free the fish from skin and bones4 ,melt the butter in a fireproof dish1 then put in the apple and the onion cut into small pieces1 fry together until a nice brown color1 then stir in the rice flour1 curry powder1 chutney1 the strained juice of the lemon1 salt1 and stock2 simmer for fifty minutes1 then add the fish4 ,arrange the hot boiled rice around a casserole1 turn the curry into the center2 garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs4 ,serve very hot4 ,,finnan ,,haddie #a medium sized finnan haddie #b ozs4 7#b heaping tablespoonfuls7 butter ,salt and pepper ,select a well-cured medium sized fish4 ,if not well cured it will probably be tasteless and flabby4 ,wash it well1 trim off the fins1 the tail1 and the two bones at the head4 ,lay it in a buttered casserole1 sprinkle with a little salt and pepper1 pour in enough boiling water to cover it1 and allow it to simmer for ten minutes4 ,drain it from the water1 return it to the casserole with the butter1 and cook it for ten minutes in the oven4 ,see that it is thoroughly cooked1 but not hardened4 ,,fish ,,souffl lb4 cooked chopped fish #f boiled potatoes #c heaping tablespoonfuls 7#c ozs47 butter #a teaspoonful anchovy extract #a teaspoonful made mustard pint 7 cup7 thick cream #a oz4 7 cup7 bread crumbs #c tablespoonfuls 7#a oz47 chopped suet #a teaspoonful chopped parsley #e egg whites ,a few browned bread crumbs ,salt and paprika to taste ,boil the potatoes and rub them through a sieve while they are hot2 mix with them the butter1 salt1 paprika1 anchovy extract1 mustard1 cream1 fish1 white bread crumbs1 suet1 parsley1 and the whites of eggs beaten stiffly4 ,mix carefully and turn into a well-buttered fireproof souffl dish2 sprinkle the top of the souffl with the browned bread crumbs and here and there put a little bit of butter2 place it on a baking tin and cook in a moderate oven for about forty minutes4 ,serve at once4 ,,flounder ,,au ,,gratin #a large flounder #b chopped shallots #a tablespoonful chopped parsley #b heaping tablespoonfuls 7#b ozs47 butter pint 7 cup7 white wine cupful bread crumbs ,salt and pepper ,clean and skin the fish4 ,salt and pepper both sides of the flounder1 then lay it in a fireproof au gratin dish1 sprinkle in the shallots and the parsley2 add the butter divided into small pieces1 the wine1 and the layer of bread crumbs4 ,let it cook in the oven for about half an hour4 ,,haddock ,,and ,,macaroni #a lb4 boiled haddock pint 7#a cup7 white sauce lb4 macaroni #b small skinned tomatoes ,seasoning of salt and pepper #c pickled gherkins #a heaping tablespoonful 7#a oz47 butter ,break the macaroni in pieces from one to one and a half inches long1 put it into a pan of fast boiling1 salted water1 add the butter1 and boil until it is tender without being in the least mashed2 drain and wash the macaroni in a little hot water4 ,heat the sauce in a fireproof dish1 stir in the fish without breaking the flakes1 and season it nicely with salt and pepper4 ,arrange a border of the hot macaroni around a hot casserole1 pile the fish and sauce in the middle4 ,cut the tomatoes in quarters2 cook them for a few minutes on a buttered baking tin1 then arrange them round the fish4 ,cut the gherkins into shreds and place them in small heaps on the macaroni4 ,heat in the oven for a few moments and serve hot4 ,,haddock ,,au ,,gratin #a haddock weighing #d lbs4 #b heaping tablespoonfuls 7#b ozs47 butter ,salt and pepper #b lemons #d ozs4 7 cup7 melted butter cupful grated ,parmesan cheese #b tablespoonfuls buttered bread crumbs #a tablespoonful potato flour #a gill 7 cup7 thick cream ,boil the haddock in boiling salted water with the two ounces of butter1 seasoning of salt and pepper1 and the strained juice of one lemon4 ,when it is ready remove the skin1 put the fish into a buttered gratin dish1 pour over it the melted butter1 and sprinkle over it a little red pepper and lemon juice4 ,cover it with the cheese and the buttered bread crumbs and put in a hot oven to brown4 ,mix the potato flour with the cream1 make hot1 and pour over the fish just before sending to table4 ,garnish with a thinly sliced lemon4 ,,halibut ,,timbale #a lbs4 fresh halibut #a teaspoonful salt ,a few grains red pepper #a gill 7 cup7 whipping cream #e egg whites #a tablespoonful chopped parsley ,put the fish through a meat-chopper1 add to it the parsley1 salt1 red pepper1 whipped cream1 and the whites of eggs stiffly beaten4 ,mix carefully and turn into a well-buttered earthenware mold1 cover1 and steam steadily for half an hour4 ,serve with egg sauce4 ,,lobster ,,newburg #a lobster pint 7#a cup7 cream #c egg yolks #a heaping tablespoonful 7#a oz47 butter #a wineglassful sherry wine ,salt and red pepper to taste ,take the meat from a boiled lobster and cut it into dice2 saut it in the butter1 then add the seasonings1 sherry wine1 and the yolks of eggs mixed with the cream4 ,stir until the mixture begins to thicken1 then remove it from the fire and serve at once in hot ramequins4 ,,mackerel ,,with ,,tomatoes #a medium sized mackerel #a lb4 skinned tomatoes #a wineglassful sherry wine #b heaping tablespoonfuls 7#b ozs47 butter #a slice onion ,juice lemon pint 7#a cup7 stock #a teaspoonful powdered herbs cupful bread crumbs ,salt and pepper #a tablespoonful chopped parsley ,cook the mackerel in the oven with the stock1 sherry wine1 herbs1 lemon juice1 and onion1 cover with a buttered paper2 when cooked1 remove the skin1 split the fish open1 and remove the bones2 butter a fireproof dish1 lay in a layer of sliced tomatoes1 a little salt and pepper1 then a layer of fish and some tiny pieces of butter1 repeat this until the fish is used2 finally put a layer of sliced tomatoes on the top2 pour over the stock in which the fish was cooked1 cover with bread crumbs and some small pieces of butter1 and cook in a moderate oven for twenty minutes2 sprinkle the parsley over the top and serve at once4 ,,oyster ,,curry #a quart oysters pint 7#a cup7 tomatoes #c tablespoonfuls curry powder pint 7#a cup7 beef stock #a apple #b tablespoonfuls flour #a teaspoonful salt #a cupful plain boiled rice #b tablespoonfuls butter #a ,spanish onion ,chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish1 add the curry powder1 the remaining tablespoonful of butter1 the apple chopped1 and the stock4 ,simmer slowly for half an hour4 ,put the oysters1 their liquor1 and the tomatoes into another pan over the fire4 ,when the edges of the oysters begin to ruffle put the two mixtures together4 ,add the salt1 and thicken with the flour moistened with a little cold water4 ,boil for five minutes stirring constantly4 ,serve with the hot plain boiled rice4 ,,scallops ,,en ,,casserole #ah scallops pint 7#a cup7 white stock #b heaping tablespoonfuls 7#b ozs47 butter pint 7 cup7 cream #a small onion #b shallots #a heaping tablespoonful 7#a oz47 flour #c egg yolks #c chopped mushrooms ,some small pieces puff pastry ,salt1 pepper1 and red pepper to taste ,put the scallops and mushrooms into a casserole with one tablespoonful of the butter1 cover1 and let cook for ten minutes4 ,peel and chop finely the onion and shallots1 blanch them in water1 and drain4 ,put them into an earthenware pan with the remainder of the butter and cook until a light brown color2 stir in the flour1 mix for a few minutes over the fire1 add the stock and scallop liquor1 simmer for fifteen minutes1 stirring in the yolks of eggs one at a time1 season with salt1 pepper1 and a dust of red pepper1 put in the scallops and mushrooms1 and heat but do not boil2 mix in the cream just before serving4 ,garnish the top with the pieces of pastry4 ,,stewed ,,eels #b or #c eels pint 7#a cup7 white stock #b tablespoonfuls cream #b ozs4 7#b heaping tablespoonfuls7 flour #b ozs4 7#b heaping tablespoonfuls7 butter teaspoonful whole white peppers ,seasoning of salt1 pepper1 and red pepper ,bunch of parsley teaspoonful lemon juice #a small onion ,blade of mace ,bunch of sweet herbs ,skin and divide the eels into pieces about two inches long1 put them into a casserole with the stock1 sliced onion1 herbs1 mace1 lemon juice1 parsley1 and whole peppers4 ,bring to the boil1 skim1 and allow to simmer for twenty minutes2 lift out the eels and strain the stock4 ,melt the butter in the casserole1 stir in the flour1 add the liquid from the fish1 the cream1 and boil for five minutes1 stirring all the time1 then add the seasonings and the eels1 allow to heat thoroughly1 and serve4 ,illustration3 ,,lobster ,,newburgh ,illustration3 ,,for ,,ragout ,,of ,,duck ,,stuffed ,,herrings #d large fresh herrings #a cupful bread crumbs #a tablespoonful chopped parsley #b heaping tablespoonfuls 7#b ozs47 butter #a egg ,salt and pepper to taste ,split the herrings up the back1 remove the backbones1 lay two herrings open on a buttered fireproof dish2 mix together the bread crumbs1 parsley1 salt1 pepper1 egg well beaten1 and one tablespoonful of the butter2 lay this on the split herrings1 place the other two on the top1 sandwich fashion2 put the remainder of the butter on the top1 sprinkle with bread crumbs1 and bake in a hot oven for twenty minutes4 ,serve with parsley sauce4 ,,terrapin ,,stew #b terrapins #d hard cooked yolks of eggs lb4 7#a cup7 butter #a tablespoonful salt #a teaspoonful white pepper #c tablespoonfuls browned flour #a pint 7#b cups7 cream #a wineglassful sherry wine ,encourage the terrapin to move about in lukewarm water for a few minutes1 then plunge head first into a pan of boiling water4 ,remove from the water in about five minutes1 or as soon as the thin white skin can be removed from the head and feet1 then put back into fresh boiling water and simmer for forty minutes1 or until the upper shell separates readily from the lower on a slight pressure4 ,drain1 lay them on their backs1 heads from you2 then loosen the shells and take them off4 ,remove the sand bags1 bladders1 and the thick part of the intestines and the gall sacks1 which are found embedded in one lobe of the liver1 and throw them away4 ,the meat is separated and the giblets cut up fine4 ,place all in a casserole and barely cover with boiling water4 ,simmer for half an hour1 then add the dressing4 ,mash the egg yolks with the butter1 then add the salt1 pepper1 flour1 and cream4 ,stir until smooth and creamy1 then add to the terrapin and simmer for fifteen minutes1 stirring frequently4 ,if too thick1 reduce with a little boiling water4 ,add the wine and serve very hot4 ,,trout ,,with ,,potatoes #a fresh trout pint 7#a cup7 milk #b tablespoonfuls chopped parsley #c large potatoes #b heaping tablespoonfuls 7#b ozs47 butter pint 7 cup7 cream ,salt and pepper #a egg white ,oyster sauce ,boil the trout in boiling salted water for twenty minutes or until ready2 when cold1 bone it and flake it1 and lay it in a well-buttered fireproof dish2 bring the milk and parsley to the boil and pour them over the fish2 boil the potatoes1 then mash them with the butter1 cream1 salt1 and pepper1 spread them over the fish1 smooth the surface1 then mark it in fancy design with a fork2 place the casserole in a hot oven for ten minutes4 ,remove it from the oven1 beat up the white of the egg stiffly1 brush it over the top of the potatoes1 and continue to bake for fifteen minutes4 ,serve hot with the oyster sauce4 ,the sauce may be served in an earthenware gravy boat4 ,,poultry ,,and ,,game ,,recipes 8,o3 dainty duck1 ,with wings as swift as meditation0 ,,chicken ,,en ,,casserole ,,no4 #a #a good-sized chicken #a lb4 sliced bacon #a onion #c tomatoes #c celery stalks #e mushrooms #b pickled walnuts #a bay leaf #a pint 7#b cups7 stock #a tablespoonful arrowroot ,salt and pepper ,singe and draw the chicken1 then truss it as for boiling1 have ready a casserole large enough to hold the bird whole2 line it with the bacon1 put in the chicken1 sprinkle in salt1 pepper1 and the onion chopped fine4 ,then arrange round the chicken the tomatoes skinned1 the celery1 mushrooms and walnuts chopped1 and the bay leaf2 add the stock1 place the casserole in the oven1 let it cook gently for one and a half hours1 basting the chicken frequently4 ,when ready1 remove the bay leaf1 brown and thicken the gravy with the arrowroot1 leave all the vegetables in the gravy with the chicken1 and serve hot in the casserole4 ,a turkey may also be prepared in this way4 ,,chicken ,,en ,,casserole ,,no4 #b #a large chicken or turkey #c tablespoonfuls olive oil #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour #a pints 7#c cups7 chicken stock ,salt and pepper to season #a tablespoonful kitchen bouquet #a cupful chopped oysters ,singe1 draw and cut the fowl into neat joints1 removing the skin and as many small bones as possible4 ,heat the oil in a frying-pan1 lay in a few pieces of chicken at a time1 and fry until the meat looks white on each side4 ,turn frequently but do not let them brown4 ,take out and drain on paper4 ,add a little more oil if necessary1 until all the pieces have been cooked4 ,blend the butter and flour in a saucepan over the fire3 when smooth stir in the stock1 and continue stirring until it cooks for five minutes4 ,add the kitchen bouquet and the seasonings4 ,strain the sauce into a casserole1 add the chicken1 arranging the pieces so that they are level at the top1 cover closely with a sheet of buttered paper1 and put on the casserole lid4 ,cook in a moderate oven for an hour or until ready4 ,about fifteen minutes before serving uncover and add the oysters scalded and cut into halves4 ,,chickens ,,with ,,olives #b young chickens #c pints 7#f cups7 water #a onion ,salt and pepper #c heaping tablespoonfuls 7#c ozs47 butter #b dozen olives #a tablespoonful capers #a oz4 7#a heaping tablespoonful7 flour ,prepare the chickens and cut them into joints1 then put them in a casserole with the water1 salt1 pepper1 and onion4 ,cook slowly till tender4 ,lift out the pieces of chicken and drain and dry them1 then fry them in the butter till they are brown4 ,stir the flour into the casserole1 add a pint of the water in which the chickens were cooked1 the olives1 chopped1 capers1 and seasoning of salt and pepper4 ,when quite smooth add the chickens and serve when hot4 ,,goose ,,deviled ,,en ,,casserole #a goose ,potato stuffing #d tablespoonfuls vinegar #a tablespoonful white pepper #b tablespoonfuls made mustard ,after cleaning the goose and wiping it well with a damp cloth1 plunge it into a saucepan of boiling water1 and boil gently for one hour4 ,take it from the saucepan1 drain well1 and wipe it very dry4 ,fill the body and neck with potato stuffing1 truss and sew up1 lay it in an earthenware pan1 and roast in a very hot oven1 allowing twenty minutes to every pound4 ,mix the vinegar1 pepper1 and mustard together1 pour them over the goose1 and baste it frequently4 ,an old goose that can be cooked in no other way may be so dressed1 two hours being allowed for the boiling instead of one hour4 ,to make the potato stuffing3 ,cook one chopped onion in a quarter of a cupful of salt pork cubes until brown1 then add two cupfuls of hot mashed potatoes1 salt and pepper to taste1 half a teaspoonful of poultry seasoning1 one tablespoonful of chopped parsley1 and one cupful of cooked sausages cut in pieces4 ,mix thoroughly1 then stuff the goose with the mixture4 ,,guinea ,,fowl ,,en ,,casserole #a large guinea fowl #a onion #d tablespoonfuls cream ,a bunch herbs #b celery stalks #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour pint 7#a cup7 white stock #a blade mace #f whole peppers #b slices carrot pint 7#a cup7 milk ,salt and pepper ,draw and truss the guinea fowl2 then put it into a casserole with sufficient hot water to cover1 then bring to the boil1 and simmer gently until the bird is cooked4 ,take it up and let it cool4 ,measure half a pint of the water the guinea fowl was boiled in4 ,put this into a pan with the milk1 add the onion1 mace1 carrot1 herbs1 celery1 whole peppers1 and the stock2 bring slowly to boiling point2 then simmer for ten minutes4 ,melt the butter1 stir in the flour1 then stir in the boiling stock4 ,cook slowly for ten minutes1 season with salt and pepper1 add the cream4 ,cut the guinea fowl into neat joints4 ,put these into a casserole1 strain the sauce over1 put it on the fire1 and heat up2 make quite hot without boiling4 ,serve in the casserole4 ,,jugged ,,hare #a hare #a carrot #a onion #a turnip #b celery stalks ,small bunch parsley ,small piece lemon rind #c allspices #a clove #a bay leaf ,salt and pepper ,stock #a tablespoonful flour #a blade mace #d tablespoonfuls water #a tablespoonful red currant jelly #a tablespoonful ,worcestershire sauce #a tablespoonful mushroom ketchup #a tablespoonful lemon juice #b wineglassfuls port wine #ab small forcemeat balls ,skin the hare after taking out the inside1 wipe the hare thoroughly1 but do not wash it1 cut it into neat joints1 dust a little flour over them1 and fry them in smoking hot fat till browned4 ,drain them and put them into an earthenware jar with the vegetables cut into small pieces1 the bay leaf1 lemon rind1 mace1 clove1 allspices1 salt and pepper2 fill up the jar with boiling stock1 let it simmer for two or three hours1 according to the size of the hare2 when cooked1 take out the pieces of hare1 warm them to prevent their getting dry2 mix the flour with the water1 add it to the blood and the pounded liver1 thicken the gravy with it1 stir in the jelly1 sauce1 ketchup1 lemon juice1 and wine1 strain on to the hare in a casserole1 put in the forcemeat balls that have been fried in smoking hot fat2 heat and serve4 ,,quails ,,en ,,casserole #f quails #b heaping tablespoonfuls 7#b ozs47 butter pint 7 cup7 red currant jelly lemon lb4 preserved cherries #a wineglassful port wine pint 7#a cup7 stock orange rind ,salt and pepper to season ,prepare and truss the quails4 ,melt the butter in an earthenware pan2 when hot1 put in the birds1 and brown them all over4 ,cover with the lid1 and put into a moderate oven till ready4 ,lift out the quails and keep hot4 ,drain the fat from the pan1 add the stock1 wine1 and orange rind4 ,simmer for ten minutes1 then stir in the jelly4 ,put in the quails for ten minutes2 season with salt1 pepper1 and the strained lemon juice4 ,before serving remove the orange rind and add the cherries4 ,serve hot4 ,,rabbit ,,en ,,casserole #b rabbits #b sliced onions #b celery stalks #a cupful chopped carrots #a bay leaf #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour #a pint 7#b cups7 hot water pint 7#a cup7 cold water #a tablespoonful ,worcestershire sauce #ab stoned olives #a tablespoonful capers #b tablespoonfuls dripping ,salt and pepper ,skin and joint the rabbits1 then put them into an earthenware pan1 add the onions1 celery1 carrots1 bay leaf1 dripping1 and cold water4 ,simmer for thirty minutes1 then remove the rabbits4 ,add the butter and flour to the pan1 stir over the fire till brown1 then add the hot water1 stirring till smooth1 add the salt1 sauce1 capers1 olives1 pepper1 and rabbits4 ,cover closely and bake for forty minutes4 ,,ragout ,,of ,,duck #a cooked duck #b heaping tablespoonfuls 7#b ozs47 butter #a heaping tablespoonful 7#a oz47 flour #a pint 7#b cups7 stock #c shallots ,a few sprigs of parsley #a teaspoonful lemon juice ,salt and pepper #a teaspoonful red currant jelly teaspoonful meat extract ,few drops kitchen bouquet ,cut the duck into neat joints4 ,melt the butter in an earthenware pan1 toss the pieces of duck in it1 then sprinkle in the flour1 and fry it a light brown color2 then add the stock1 stirring it in smoothly4 ,add the parsley1 lemon juice1 shallots1 jelly1 kitchen bouquet1 and meat extract4 ,put on the lid and let it simmer for thirty minutes4 ,season it nicely4 ,pin a napkin round the casserole and serve it hot4 ,,squabs ,,en ,,casserole #d squabs #a onion lb4 raw lean bacon ,bunch of herbs #a tablespoonful chopped parsley #a bay leaf #a blade mace ,small piece lemon rind #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 butter #a pint 7#b cups7 stock #a wineglassful ,marsala wine ,salt and pepper to season ,cut each bird in four pieces4 ,cut the bacon into small pieces and the onion into large dice4 ,melt the butter in a casserole1 put in the bacon1 onion1 herbs1 mace1 parsley1 and bay leaf1 and fry them for five minutes1 or till a good brown color4 ,add the stock1 and bring it to boiling point4 ,lay in the pieces of squabs and lemon rind1 cover the casserole tightly1 and allow its contents to simmer very gently for one hour4 ,next skim it well1 remove the squabs1 and strain the stock4 ,put the squabs back in the casserole4 ,mix the flour smoothly and thinly with a little cold water1 add it to the stock1 and strain both over the squabs4 ,put in the wine and a good seasoning of salt and pepper4 ,allow the gravy to boil for five minutes to cook the flour1 and serve it in the casserole4 ,the wine may be omitted4 ,,squirrels ,,en ,,casserole #c squirrels lb4 chopped salt pork #a cupful chopped onions #a cupfuls sliced parboiled potatoes #a cupful green corn #a cupful lima beans #d quarts 7#af cups7 boiling water #a quart 7#d cups7 peeled1 cut tomatoes #a tablespoonful sugar #a tablespoonful salt #d heaping tablespoonfuls 7#d ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour ,black and red pepper to taste ,clean1 wash1 and joint the squirrels4 ,lay them in salted water for thirty minutes4 ,put the ingredients into a large casserole in the following order3 ,first a layer of the pork1 then one of the onions2 next1 of potatoes2 then follow with successive layers of corn cut from the cob1 the beans1 and the squirrels4 ,season each layer with black and red pepper4 ,pour in the water1 put on the cover1 and seal with a paste made of flour and water4 ,cook gently for three hours1 then add the tomatoes1 sugar1 and salt4 ,cook for one hour longer2 stir in the flour and butter mixed together1 boil for five minutes1 and serve in the casserole4 ,,venison ,,en ,,casserole #b lbs4 venison #aj whole peppers #ab tiny white onions #a clove garlic #a tablespoonful chopped parsley #a bay leaf #b tablespoonfuls 7#b ozs47 butter #a pints 7#c cups7 stock #b heaping tablespoonfuls 7#b ozs47 flour #ab mushrooms #b pickled walnuts ,salt and pepper ,a bunch of herbs #c wineglassfuls port wine ,cut up the venison into square pieces2 put them into an earthenware jar1 add the clove of garlic1 bay leaf1 peppers1 a pinch of salt1 and one glassful of the wine4 ,let this marinade remain for six hours4 ,drain the pieces of venison and dry them4 ,melt the butter in a casserole1 put in the venison1 and fry for ten minutes2 then add the flour1 and mix well2 add the wine and the stock1 stir till it boils1 draw to one side of the fire1 add the herbs1 the onions1 peeled1 salt and pepper to taste1 and pickled walnuts4 ,simmer for forty minutes4 ,ten minutes before serving add the mushrooms4 ,remove the herbs before serving in the casserole4 ,,meat ,,recipes 8,appetite comes with eating0 ,,baked ,,liver #a lb4 calf's liver #c heaping tablespoonfuls bread crumbs #a teaspoonful chopped parsley teaspoonful powdered herbs #a chopped onion ,salt and pepper to taste ,sliced bacon pint 7#a cup7 water ,cut the liver into slices one-third of an inch thick1 wash and dry thoroughly1 lay it in a well-buttered casserole4 ,make a forcemeat with the bread crumbs1 chopped parsley1 herbs1 chopped onion1 salt and pepper to taste1 cover each strip of liver with this1 and on the top place a strip of bacon4 ,pour round the water and bake slowly for one hour4 ,,baked ,,virginia ,,ham #a ,virginia ham pint 7#a cup7 sherry wine ,a few cloves ,brown sugar ,wash the ham and place it in cold water2 let it soak for twelve hours1 then put it into fresh cold water and let it soak for another twelve hours4 ,when ready to cook1 place it skin down in a large casserole1 which must be of good size and full of cold water4 ,it will take about one hour1 over a moderate fire1 to come to boiling point4 ,then keep it boiling steadily--on no account must it be allowed to boil fast--and as the water boils down replenish with hot1 never with cold1 water1 so as not to check the boiling4 ,when the ham is done it will1 on its own accord1 turn over skin up4 ,this is sufficient proof of its being thoroughly cooked without further test4 ,let it cool in the liquor in which it was cooked4 ,take it out1 gash the entire top1 having the gashes about half an inch apart4 ,stick cloves in the gashes1 sprinkle thickly with brown sugar1 and pour over all the sherry wine4 ,lay the ham in a fireproof dish and bake till brown4 ,,beef ,,and ,,sausages #a lb4 thinly cut beef #b heaping tablespoonfuls 7#b ozs47 flour ,some bread stuffing lb4 sausages #a tablespoonful chopped parsley ,salt and pepper ,cut the meat into neat strips4 ,season the flour with salt and pepper2 toss the meat in this1 and fold each strip into neat rolls1 placing a small portion of light bread crumb stuffing in each4 ,prick and divide the sausages4 ,place a layer of sausage in a casserole1 then the beef1 and then the sausage4 ,sprinkle in the remaining flour and chopped parsley4 ,cover with water1 put on the lid1 then cook slowly for two and a half hours4 ,to make the bread stuffing3 ,put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion2 then add one cupful of bread crumbs1 one cupful of stock1 one teaspoonful of salt1 half a teaspoonful of pepper and thyme1 one tablespoonful of chopped parsley1 and half a cupful of chopped celery4 ,stir it until it leaves the sides of the pan1 then use4 ,,beef ,,and ,,tomatoes #b lbs4 lean beef #a bunch celery #d onions #a can tomatoes package macaroni lb4 grated cheese ,salt and pepper #a cupful small mushrooms #a tablespoonful soy sauce ,cut the meat1 celery1 and onions into small pieces1 then put them into a frying-pan4 ,set on the range and stir constantly until well browned1 being careful not to scorch4 ,remove from the fire1 and put into a large casserole1 add the tomatoes1 the macaroni cooked1 the cheese grated1 the mushrooms1 soy1 salt and pepper4 ,simmer for two hours and serve hot4 ,illustration3 ,,veal ,,and ,,ham ,,pie ,illustration3 ,,beef ,,and ,,sausages ,,calf',s ,,liver ,,la ,,madrid #a lbs4 calf's liver #c heaping tablespoonfuls 7#c ozs47 butter #b chopped onions #a heaping tablespoonful 7#a oz47 flour pint 7#a cup7 stock #c egg yolks #a teaspoonful lemon juice ,salt and pepper ,some toast points ,melt the butter in a casserole2 cut the liver in thin slices and fry it in the butter for three minutes2 take out the liver1 add the onions to the butter1 fry till a nice brown color2 then sprinkle in the flour1 add the stock1 and bring to the boil2 then add the liver1 cover and simmer for thirty minutes1 stir in the yolks of eggs and the lemon juice1 season nicely with salt and pepper4 ,place the toast points on the top and serve in the casserole4 ,,chilli ,,con ,,carni #b lbs4 round steak #a oz4 7#a heaping tablespoonful7 butter #c dry red peppers #d red chillies #c tablespoonfuls rice ,salt pint 7#a cup7 boiling water #b large onions teaspoonful powdered thyme #a tablespoonful flour #c cloves #a cupful cooked beans #a clove garlic ,cut the steak into small pieces4 ,put the butter into a casserole and allow it to get hot1 then add the steak and fry it brown1 then add the water and the rice4 ,cover closely1 and cook till very tender4 ,remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes4 ,drain and chop the peppers and chillies and add them to the steak1 with the cooked beans1 chopped garlic1 flour1 thyme1 chopped onions1 salt to taste1 cloves1 and cook till very hot and the gravy a nice consistency4 ,,ham ,,en ,,casserole #a slice ham cut thick #a small1 chopped onion #a bay leaf #a blade mace #d cloves teaspoonful celery seed #a small1 sweet green pepper ,salt and pepper ,cider ,brown the ham on both sides in a hot frying-pan1 then lay it in a casserole1 add the seasonings1 the pepper and the onion chopped4 ,pour over enough sweet cider to come well up on to the ham4 ,cover and bake slowly for two and a half or three hours4 ,serve hot with cider or tomato sauce and stuffed potatoes4 ,,hamburg ,,steak ,,en ,,casserole #a lb4 ,hamburg steak #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour #a chopped onion pint 7#a cup7 stock or water #a tablespoonful chopped parsley ,a few fried bread crotons ,salt and pepper ,heat the butter in an earthenware dish1 add the onion1 fry it until brown1 then add the flour1 stir well together1 add gradually the water or stock1 and simmer for ten minutes4 ,add the ,hamburg steak and cook slowly for half an hour2 baste it occasionally4 ,season with the salt1 pepper1 and chopped parsley1 and place on top just before serving a few nicely fried bread crotons4 ,,hungarian ,,goulash #a lb4 lean veal lb4 lean beef #c tablespoonfuls lard #a large onion #a pints 7#c cups7 boiling water #a teaspoonful paprika #ab potato balls #f small white onions #f carrot balls #f turnip balls #a teaspoonful salt #a bay leaf #a clove #b heaping tablespoonfuls 7#b ozs47 flour pint 7#a cup7 cold water #a chopped chilli pepper ,slice the onion and brown it in the lard4 ,remove the onion and put in the veal and beef cut into small pieces4 ,brown these thoroughly1 and remove the meat and place it in a casserole4 ,add the paprika and the boiling water4 ,cover the dish and place it in the oven4 ,fry the potato1 carrot1 turnip balls1 and onion in smoking hot fat4 ,add them to the meat after it has simmered for one and a half hours4 ,after the vegetables are added1 add the salt1 bay leaf1 clove1 and flour mixed with the cold water4 ,pour this into the casserole and stir until the mixture is slightly thickened4 ,add the pepper mixed with a cupful of boiling water4 ,cover and simmer for another hour and a half4 ,serve from the casserole4 ,,irish ,,stew #d lbs4 mutton neck #e large onions #b lbs4 potatoes #a tablespoonful chopped parsley ,salt and pepper to taste ,water to cover ,cut the meat into neat pieces1 put it into a large casserole2 add the onions sliced1 and enough water to cover4 ,simmer for two hours2 season with salt and pepper4 ,add the potatoes sliced rather thinly4 ,cover closely1 and continue to simmer for another hour4 ,sprinkle in the parsley just before serving4 ,,kidneys ,,en ,,casserole #c sheep's kidneys #c ozs4 7 cup7 chopped suet lb4 7#b cups7 bread crumbs pint 7#a cup7 milk #b eggs #a tablespoonful chopped parsley #a teaspoonful powdered herbs ,salt and pepper ,skin and chop the kidneys1 put them into a basin with the suet1 bread crumbs1 milk1 eggs well beaten1 parsley1 herbs1 and seasonings4 ,mix well1 turn into a buttered earthenware bowl1 cover with a buttered paper1 and steam for one hour4 ,serve hot with brown sauce or good gravy4 ,,lamb ,,en ,,casserole #b lbs4 loin of lamb lb4 7 cup7 rice #a pint 7#b cups7 good gravy #a blade mace lb4 7 cup7 butter #b egg yolks ,salt and pepper ,a little grated nutmeg ,half roast the loin of lamb1 and cut it into steaks4 ,boil the rice in boiling salted water for ten minutes1 drain it1 and add to it the gravy with the nutmeg and the mace2 cook slowly until the rice begins to thicken1 remove it from the fire1 stir in the butter1 and when melted add the yolks of eggs well beaten2 butter a casserole well1 sprinkle the steaks with salt and pepper1 dip them in melted butter1 and lay them in the buttered dish2 pour over the gravy that comes from them1 add the rice and simmer for half an hour4 ,,mutton ,,la ,,verona #b lbs4 neck mutton #b turnips carrots #b onions #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 butter #ab preserved cherries #a wineglassful sherry wine #a tablespoonful mushroom ketchup #d tomatoes #a pint 7#b cups7 stock ,salt and pepper ,wipe the meat1 then cut it into neat1 small joints4 ,melt the butter1 put in the meat1 and fry it on both sides a good brown color4 ,remove the meat1 sprinkle in the flour1 and brown it carefully4 ,add the stock1 and stir until it boils4 ,put the meat into the casserole1 add the sliced onions and tomatoes1 some neatly cut pieces of carrot and turnip1 the stock1 and a little salt4 ,put on the lid1 and simmer for about two hours1 until the meat is quite tender4 ,meanwhile1 with a round vegetable-cutter cut out balls of carrot and turnip1 using the reddest part of the former4 ,cook these in boiling salted water until tender1 then drain and keep them hot4 ,season the stew with salt and pepper1 and stir in the wine and ketchup4 ,arrange the vegetable balls and cherries on the top and serve as hot as possible4 ,,ox ,,tail ,,en ,,casserole #b ox tails #c heaping tablespoonfuls 7#c ozs47 butter #a sliced carrot #b sliced onions #b celery stalks #a bunch herbs #h whole peppers #d cloves #a blade mace #a heaping tablespoonful 7#a oz47 flour pint 7#a cup7 brown sauce pint 7#a cup7 stock #a teaspoonful meat extract ,a few stuffed olives ,salt and pepper ,wash and dry the tails and cut them into joints4 ,put the butter into an earthenware pan1 add the vegetables1 herbs1 whole peppers1 cloves1 and mace4 ,place the joints on the top of these ingredients with a buttered paper over and the cover of the pan1 and cook on the top of the stove for twenty minutes2 then remove the paper1 sprinkle in the flour1 add the meat extract1 brown sauce1 salt and pepper to season1 and the stock2 replace the paper and cover and simmer for three and a half hours1 adding a little stock occasionally as the liquor reduces1 and removing any fat that may rise to the surface4 ,when ready to serve1 put the ox tails on a hot fireproof dish1 and rub the vegetables through a sieve with the liquor4 ,reheat the sauce1 add the olives1 and pour it over the meat4 ,,ox ,,tongue ,,en ,,casserole #a ox tongue #b carrots #b onions #a turnip ,a bunch parsley ,little thyme and marjoram #c cloves #f allspices ,stock or water ,salt and pepper ,wash and trim the tongue carefully1 roll it round in the same way as you would ribs of beef1 and keep it in shape with a piece of tape4 ,wash and trim the vegetables1 and cut them in pieces4 ,lay half of them in a casserole with the spices4 ,next put in the tongue1 then the rest of the vegetables1 and pour in enough stock or water to half cover the tongue4 ,put the lid on the casserole1 and let the contents simmer gently for four hours4 ,the tongue should be turned once during the cooking4 ,then either serve the tongue hot1 with the stock thickened1 carefully seasoned1 and flavored with mushroom ketchup1 or serve it cold garnished with parsley4 ,,pork ,,en ,,casserole #f pork chops #b large onions #a tablespoonful powdered sage #a heaping tablespoonful 7#a oz47 flour #a teaspoonful salt #a teaspoonful pepper #a teaspoonful curry powder ,hot apple sauce ,cut up the onions and mix them with the sage4 ,mix together the flour1 salt1 pepper1 and curry powder4 ,dip the pork chops into this mixture4 ,put the onions into a casserole1 lay the chops on the top1 cover with hot water1 and simmer in the oven for two hours4 ,serve with hot apple sauce4 ,to make the apple sauce3 ,put into a saucepan one heaping cupful of chopped apples1 add one tablespoonful of arrowroot1 a few grains of salt1 one tablespoonful of lemon juice1 grated rind of one lemon1 a pinch of powdered cinnamon and a quarter of a pint of cold water4 ,cook all together for fifteen minutes1 stirring occasionally4 ,strain and serve in an earthenware gravy boat4 ,illustration3 ,,group ,,of ,,casseroles ,,steak ,,en ,,casserole #b lbs4 steak #b heaping tablespoonfuls 7#b ozs47 butter #a onion #c tablespoonfuls brown sauce #a tablespoonful chopped pickles cupful diced fried bacon #aj small mushrooms 7canned7 #a diced cooked carrot #a diced cooked potato #a teaspoonful meat extract ,a few small fried potatoes ,salt and pepper ,cut the steak into six neatly shaped flat pieces1 and season them with salt and pepper4 ,fry them slightly on one side in a little of the butter1 over a quick fire1 and set them aside4 ,peel the onion and chop it finely1 fry it in a small stewpan in one tablespoonful of the butter to a golden color1 moisten with the brown sauce and a little of the mushroom liquor4 ,boil up1 and add the pickles1 bacon1 mushrooms1 carrot1 and potato4 ,heat up these and put them in a casserole1 place the meat on the top1 add the meat extract1 dissolved1 cover and cook in the oven for twenty minutes4 ,serve hot in the casserole1 with the fried potatoes placed on the top4 ,,steak ,,and ,,kidney ,,pudding #a lbs4 lean beef #c sheep's kidneys lb4 7#b cups7 flour #a teaspoonful baking powder ,salt and pepper #a cupful chopped suet ,water or buttermilk #b tablespoonfuls flour ,chop the suet and rub it into the flour1 add the baking powder1 half a teaspoonful of salt1 and enough water or buttermilk to make a stiff paste4 ,cut off a small piece for a lid4 ,roll out the larger piece and line a greased casserole with it4 ,cut the meat in thin slices2 remove the fat from the kidneys and cut them into four pieces4 ,mix two tablespoonfuls of flour with a little salt and pepper1 then dip the meat and the kidneys into them4 ,place the meat and kidneys into the prepared casserole1 fill up with water1 roll out the small piece of paste and lay it on the top4 ,cover with the casserole lid or a piece of buttered paper1 and steam steadily for two and a half hours4 ,,sweetbreads ,,en ,,casserole #c sweetbreads #a bunch herbs pint 7#a cup7 stock lb4 fat bacon #a carrot #a onion ,a few parsley sprigs #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour ,salt and pepper ,soak the sweetbreads in cold water for two hours1 changing the water several times2 drop them into boiling water for three minutes1 lift out into cold water for fifteen minutes2 drain1 and remove the skin and fat1 place them for half an hour between two plates1 divide the bacon into neat lardoons1 and lard them2 slice the vegetables and lay them in a casserole1 lay the sweetbreads on the top1 pour in the stock1 and simmer for half an hour4 ,melt the butter in another pan1 add the flour and the stock from the sweetbreads1 and boil for three minutes4 ,lift the sweetbreads on to a hot dish and strain the sauce over them4 ,,swiss ,,steak #a lbs4 round steak #a carrot #a small turnip #a onion #a tomato #a bay leaf ,salt and pepper ,some flour pint 7#a cup7 boiling water #b tablespoonfuls dripping or butter ,the steak should be cut two inches thick4 ,pound into it1 using a steak shredder1 as much flour as it will hold4 ,melt the butter in a casserole1 and when it is hot brown the steak in it1 turning it over4 ,add the onion1 carrot1 turnip1 and tomato sliced and fry them for a few minutes1 then add the bay leaf and seasoning of salt and pepper4 ,pour in the boiling water1 put on the cover1 and simmer for two hours4 ,,veal ,,and ,,ham ,,pie #a lbs4 veal #b hard cooked eggs lb4 ham #a tablespoonful flour #a teaspoonful grated lemon rind #a teaspoonful powdered herbs ,salt1 pepper1 red pepper1 and mace to taste #a tablespoonful chopped parsley ,some puff pastry ,stock ,cut the veal and ham into thin slices2 mix on a plate the flour1 salt1 pepper1 red pepper1 mace1 powdered herbs1 and lemon rind1 roll in this seasoning each piece of veal1 and lay in a deep casserole1 alternately1 layers of veal1 ham1 and egg cut in slices2 pile this in the center of the dish1 add one cupful of water1 and the parsley2 cover with puff pastry and bake in a hot oven for one and a quarter hours4 ,when baked add a little very good seasoned stock4 ,serve hot or cold4 ,,york ,,hot ,,pot #b lbs4 mutton neck #b lbs4 potatoes #c onions #c mutton kidneys #ab oysters #a pint 7#b cups7 stock #a heaping tablespoonful 7#a oz47 butter or dripping #a teaspoonful curry powder ,salt and pepper to taste ,cut the meat into neat cutlets4 ,peel the potatoes1 and cut six or eight of them in halves1 slicing the rest thickly4 ,peel and slice the onions thinly4 ,wash the mushrooms and oysters4 ,skin and halve the kidneys4 ,put all these in layers in a casserole4 ,the last one should be of potatoes cut in halves4 ,season well1 put in the butter1 and pour in the stock2 put the lid on1 and cook gently in a slow oven for two and a half hours4 ,for the last half hour remove the lid1 so that the potatoes may brown nicely4 ,serve in the casserole4 ,,cold ,,meat ,,recipes 8,i always match my appetite to my bill of fare0 ,,chicken ,,au ,,gratin lb4 cold chicken cupful grated cheese #b heaping tablespoonfuls 7#b ozs47 rice pint 7#a cup7 tomato sauce ,a few bread crumbs ,salt and pepper ,cut the chicken into small pieces4 ,cook the rice in boiling salted water until tender4 ,drain well4 ,butter an au gratin dish1 place a layer of chicken at the bottom1 then a layer of cooked rice4 ,pour some tomato sauce over this1 sprinkle with bread crumbs1 grated cheese1 and salt and pepper4 ,repeat these layers until the dish is full4 ,the last layer must be cheese and bread crumbs4 ,place in a hot oven to brown4 ,,chicken ,,ramequins #a cupfuls cooked chicken cubes pint 7#a cup7 cooked peas #a gill 7 cup7 sliced mushrooms #b ozs4 7 cup7 butter #b tablespoonfuls flour ,salt and pepper ,dust of paprika #a gill 7 cup7 chicken stock #a gill 7 cup7 cream #a gill 7 cup7 liquor from canned mushrooms ,a few browned bread crumbs ,blend the butter and flour together in a fireproof dish1 add the chicken stock1 cream1 mushroom liquor1 and seasoning of salt1 pepper1 and paprika4 ,stir until they boil for three minutes1 then add the chicken1 peas1 and mushrooms1 and when all are thoroughly hot and well mixed1 divide into hot buttered ramequins4 ,sprinkle a few browned bread crumbs over the top and serve at once4 ,,chopped ,,veal #a lb4 chopped veal #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour pint 7#a cups7 gravy or stock ,seasoning salt1 pepper1 lemon juice1 and mace ,toast points and cut lemon ,put the butter into a fireproof dish1 and when quite hot add the flour and brown it1 then add the stock2 boil for five minutes1 then add the veal and seasonings4 ,heat through but do not boil4 ,serve garnished with toast points and cut lemon4 ,the gravy or stock may be made by stewing the veal bones with a carrot1 turnip1 onion1 sprig of parsley1 and a strip of lemon rind for one hour4 ,,cottage ,,pie ,some cold potatoes ,some cold chopped meat ,a little dripping ,a little gravy ,salt and pepper to taste ,rice the potatoes or rub them through a sieve2 butter a fireproof dish1 put in alternate layers of potatoes and meat1 add a little pepper1 salt1 and gravy to each layer2 continue this until the dish is full1 and have a good layer of potatoes for the top2 mark the top with a fork1 and put on a few pieces of butter or dripping4 ,bake a nice brown color and serve hot4 ,,macaroni ,,ragout package macaroni #b tablespoonfuls chopped cooked ham #a tablespoonful chopped cooked meat or tongue #a oz4 7#d tablespoonfuls7 grated cheese ,salt1 pepper1 and dust of red pepper #b tablespoonfuls cornstarch pint 7#a cup7 milk #a oz4 7#a heaping tablespoonful7 butter teaspoonful meat extract #a tablespoonful chopped parsley4 ,break the macaroni into inch lengths1 then boil it in plenty of boiling salted water until tender2 drain and keep hot4 ,mix the cornstarch with a little cold milk till smooth2 boil the remaining milk1 stir in the cornstarch1 meat extract1 seasonings1 chopped parsley1 cheese1 chopped ham1 chopped meat or tongue2 allow to cook for ten minutes1 stirring occasionally4 ,pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture4 ,put in the oven to brown over and serve hot4 ,,creamed ,,dried ,,beef ,,with ,,macaroni lb4 sliced dried beef lb4 macaroni #d hard cooked eggs cut in rings #a pint 7#b cups7 milk #d ozs4 7#d tablespoonfuls7 butter #d ozs4 7#d tablespoonfuls7 flour ,salt and paprika to taste ,break the macaroni into inch lengths1 then throw it into boiling salted water1 allow to cook for forty minutes1 then drain and keep hot4 ,melt the butter in a casserole1 then fry the beef until slightly browned1 then remove the beef1 stir in the flour1 and cook for eight minutes2 add the seasonings and the beef4 ,arrange the macaroni on a hot casserole1 pour over the beef1 and garnish with the eggs4 ,,mutton ,,hash ,some cold mutton #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour #a celery stalk ,bunch sweet herbs pint 7#a cup7 stock #a small onion #b parsley sprigs ,salt and pepper ,some mashed potatoes ,melt the butter in an earthenware pan1 and when quite hot1 brown the onion sliced1 then the flour2 add the stock1 which may be made by stewing the bones with one onion1 carrot1 turnip1 and a blade of mace2 when boiling1 add the celery1 herbs1 parsley1 pepper1 and salt2 simmer for half an hour1 then add the mutton1 taking care to remove the fat2 allow this to simmer for half an hour4 ,serve hot with mashed potatoes4 ,,pork ,,pie ,some cold pork package macaroni #a tablespoonful chopped parsley ,salt and pepper to taste #d ozs4 7#a cup7 grated cheese #a onion pint 7#a cup7 cream #a egg ,some pastry ,cut the meat into neat pieces2 boil the macaroni in boiling salted water for half an hour1 then drain it2 mix the pork with the macaroni1 add the cheese1 the onion and parsley chopped fine1 cream1 salt and pepper to taste2 butter a fireproof pie-plate1 line it with pastry1 fill it with the mixture1 cover it with pastry1 brush it over with the egg well beaten1 and bake in a hot oven for half an hour4 ,serve hot4 ,,puffs ,,of ,,meat #a cupful diced roast meat #b eggs pint 7#a cup7 milk #a teaspoonful baking powder #a heaping tablespoonful 7#a oz47 flour ,salt and pepper to taste ,beat up the eggs1 add them gradually to the flour1 then add the milk1 meat1 salt and pepper1 and powder4 ,divide into buttered cocottes1 and bake in a hot oven4 ,serve hot4 ,r,,chauff ,,of ,,beef ,some slices of cold roast beef1 rare if possible #a oz4 7#a heaping tablespoonful7 butter #c tablespoonfuls red currant jelly #a wineglassful sherry wine ,salt and red pepper to taste ,melt the butter and red currant jelly in a casserole1 then add the wine and the seasonings4 ,when thoroughly hot1 add the beef cut in small1 neat1 rather thick slices4 ,heat it through1 but do not let it boil4 ,,souffl ,,of ,,veal #a pint 7#b cups7 cold cooked chopped veal #b ozs4 7#b heaping tablespoonfuls7 butter #b ozs4 7#b heaping tablespoonfuls7 flour #a pint 7#b cups7 milk #d eggs #b tablespoonfuls chopped parsley ,salt and pepper to taste ,blend the butter and the flour in an earthenware dish over the fire1 add gradually the milk1 stir till it thickens1 and cook for five minutes4 ,then add the veal1 parsley1 and the seasonings4 ,remove from the fire and add the eggs well beaten4 ,pour into a well-buttered casserole and bake in the oven until nicely browned1 it will take twenty or twenty-five minutes4 ,serve hot4 ,,surprise ,,potatoes #e large potatoes #a lb4 cold meat #c mushrooms #b heaping tablespoonfuls 7#b ozs47 butter tablespoonful chopped parsley ,salt and pepper to season ,peel and chop the mushrooms1 and cook them in one tablespoonful of the butter4 ,cut the meat into small pieces1 add it to the mushrooms1 season nicely1 and heat thoroughly4 ,choose five large1 even-sized potatoes1 wash and dry them2 make a small incision in each1 place in a hot oven1 and bake until soft4 ,cut each potato into half lengthways1 scoop out most of the center1 and rub through a sieve4 ,season with salt and pepper1 add the remainder of the butter and the parsley2 replace some of this mixture in the potato skin1 leaving a hollow in each4 ,fill this center cavity with the meat preparation4 ,place the halves of potato together again1 lay them in small fireproof dishes1 and put in the oven to reheat4 ,,tongue ,,ramequins #a cupful diced cooked tongue #a firm lettuce #b pickled walnuts #a hard cooked egg ,seasoning of salt and pepper ,some chopped aspic jelly ,chop the tongue1 hard cooked egg1 crisp lettuce leaves1 and walnuts2 then mix them together1 seasoning them with a little salt and pepper4 ,divide into white china ramequins and decorate the top with chopped aspic jelly4 ,serve very cold4 ,,tongue ,,stanley ,a few slices cold tongue ,some poached eggs ,a few chopped pistachio nuts ,some good white stock or sauce ,salt and pepper to season ,cut the slices of tongue half an inch in thickness1 then trim them neat and round4 ,lay these rounds in small fireproof dishes1 season with salt and pepper1 place a poached egg on each piece of tongue1 pour over some good white stock or sauce1 heat in the oven1 and serve decorated with chopped pistachio nuts4 ,,turkey ,,en ,,casserole ,the remains of a turkey #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour #a pint 7#b cups7 stock #a bay leaf #c sprigs parsley #a small onion #a wineglassful port wine ,salt and pepper to taste ,put the bones and trimmings of the turkey1 the onion1 and herbs1 with water to cover1 into an earthenware pan4 ,let these simmer for one hour4 ,melt the butter1 stir in the flour smoothly1 and fry it carefully a good brown4 ,then strain in the stock1 stirring it well all the time4 ,let it boil1 then season it carefully and add the wine4 ,cut the turkey into neat pieces1 put it into a casserole1 strain over the gravy1 cover1 and put the casserole either in the oven or on the stove4 ,let the meat heat gently1 being careful that it does not boil1 or it will become hard and tough4 ,serve in the casserole4 ,,veal ,,ramequins #a lb4 diced cooked veal lb4 cooked ham or tongue #a tablespoonful chopped parsley #f cooked button mushrooms #d tablespoonfuls white sauce #b eggs ,salt and pepper to taste #a cupful rice ,some stock ,tomato sauce ,cook the rice in some boiling stock till tender1 then drain it4 ,line some small buttered ramequins with it4 ,mix together the veal1 ham1 or tongue cut into strips1 the parsley1 sauce1 seasonings1 the mushrooms chopped1 yolks of eggs1 and whites of eggs well beaten2 divide this mixture into the prepared dishes4 ,cover and steam for twenty minutes4 ,serve hot with tomato sauce4 ,,vegetable ,,recipes 8,the ,gods sent not corn for the rich men only0 ,,asparagus ,,au ,,gratin pint 7#a cup7 asparagus tips #aj small dinner rolls #a gill 7 cup7 white sauce #a tablespoonful grated cheese #a egg yolk #a tablespoonful cream ,few drops lemon juice ,salt1 pepper1 paprika1 and grated nutmeg to taste ,cut the tops from the rolls1 scoop the soft part of the crumb1 and place them in the oven to get dry and crisp4 ,boil the asparagus tips in boiling salted water till tender1 then drain4 ,canned asparagus tips may be used1 but do not boil them4 ,heat the sauce in a fireproof dish1 add the cheese1 seasonings1 yolk of egg1 cream1 and asparagus tips4 ,cook for five minutes4 ,fill up the rolls with this mixture1 sprinkle with grated cheese1 and dish on a folded napkin in an au gratin dish4 ,illustration3 ,,baked ,,beans ,,baked ,,beans #d cupfuls beans lb4 salt pork #a heaping teaspoonful mustard #a tablespoonful salt #d tablespoonfuls molasses or sugar #a onion1 if liked ,soak the beans in cold water 7soft water preferred7 over night4 ,in the morning wash and rinse them thoroughly1 then parboil them until they are soft enough to pierce with a darning needle4 ,change the water while parboiling1 always using boiling water for cooking and rinsing4 ,drain1 put one-half of the beans into a bean pot2 add the mustard1 salt1 and sweetening4 ,score the pork and place it on the top of the beans1 cover with the remaining beans1 and then cover the whole with boiling water4 ,put the lid on the bean pot and bake in a slow oven for eight hours4 ,uncover the last hour of cooking4 ,to score pork1 cut the pork rind into squares4 ,,baked ,,cabbage #a firm cabbage #b eggs ,salt and pepper #b heaping tablespoonfuls chopped cooked bacon #b tablespoonfuls milk #a tablespoonful butter ,trim the cabbage and boil it till tender in plenty of boiling salted water4 ,press out all the moisture1 chop it fine1 and press it again4 ,now add the butter1 milk1 bacon1 seasonings1 and the eggs well beaten4 ,mix and turn into a buttered fireproof dish1 and bake till well browned on the top4 ,small pieces of butter dotted about on the surface are an improvement and hasten the browning operation4 ,,baked ,,onions #ab medium sized onions #a pint 7#b cups7 milk #b tablespoonfuls fine tapioca #a heaping tablespoonful 7#a oz47 butter #a tablespoonful chopped parsley ,salt and pepper ,peel the onions and boil them till tender in boiling salted water4 ,drain and place them in a buttered casserole2 pour in the milk mixed with the tapioca1 then add the butter1 parsley1 salt and pepper4 ,bake in the oven for half an hour4 ,serve in the casserole4 ,,baked ,,parsnips #f parsnips ,salt and pepper #d ozs4 7 cup7 melted butter ,peel and wash the parsnips and cut them in two lengthways4 ,steam them for one hour4 ,remove them from the fire1 put them into a buttered earthenware dish1 sprinkle with salt and pepper1 pour the melted butter over them1 and set in the oven to bake slowly till perfectly tender and brown4 ,,beans ,,with ,,onions #a pint 7#b cups7 cooked beans #c large chopped onions #b ozs4 7#b heaping tablespoonfuls7 butter #a oz4 7#a heaping tablespoonful7 flour ,salt and pepper to taste pint 7#a cup7 water or stock ,melt the butter in a fireproof dish1 then fry the onion in it till a light brown color1 sprinkle in the flour1 salt and pepper1 then stir in the cooked beans and the water or stock4 ,bake till thoroughly hot and serve with roast meat4 ,,braised ,,onions #d ,spanish onions #b sheep's kidneys #a cupful 7 pint7 brown gravy ,salt and pepper to taste ,wipe and skin the kidneys1 then slice them finely1 and season with salt and pepper to taste4 ,peel the onions1 scoop out the center portion1 and fill with the kidneys4 ,place them in a casserole1 add the gravy1 and cook slowly for about two hours4 ,serve hot4 ,,browned ,,potatoes #ab potatoes #d ozs4 7 cup7 melted butter #a onion teaspoonful black pepper ,peel the potatoes and boil them in boiling salted water until they are nearly1 though not quite1 done4 ,take up1 drain1 and cut each potato in halves lengthways2 put flat side down on a hot buttered earthenware pan1 set into the oven1 baste with the melted butter having the onion juice and black pepper in it1 till the potatoes are brown and quite tender4 ,,brussels ,,sprouts ,,with ,,cheese #a box ,brussels sprouts pint 7#a cup7 rich cream #a teaspoonful salt cupful grated ,parmesan cheese ,trim the sprouts and boil them in boiling salted water till they are perfectly tender1 drain thoroughly1 and let get quite cold4 ,mix the cream and salt together1 then dip each sprout into it2 arrange them in a buttered shallow earthenware dish1 sprinkle the cheese over them1 and bake in a hot oven for six minutes4 ,serve hot4 ,,candied ,,sweet ,,potatoes #d sweet potatoes #a tablespoonful butter pint 7#a cup7 molasses ,salt and pepper ,select yellow sweet potatoes1 peel them1 and slice them lengthways4 ,steam with the butter1 salt and pepper1 and a little water4 ,when tender drain off the water4 ,put the potatoes into an earthenware baking dish1 pour over the molasses1 and bake in a hot oven until the molasses candies over the potatoes4 ,,carrots ,,la ,,pompadour #b cupfuls cooked sliced carrots #b cupfuls cooked sliced potatoes #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour pint 7#a cup7 cream pint 7#a cup7 milk #b tablespoonfuls grated cheese ,salt and pepper ,a few browned bread crumbs ,butter a fireproof dish1 then put in the carrots and then the potatoes on the top4 ,blend the butter and flour together in a saucepan over the fire1 add gradually the milk1 cream1 cheese1 salt and pepper1 and stir till it boils4 ,pour over the potatoes1 sprinkle the browned bread crumbs on the top4 ,bake in a hot oven for ten minutes4 ,,cauliflower ,,au ,,gratin #a cauliflower #a pint 7#b cups7 white sauce #c tablespoonfuls grated cheese #a heaping tablespoonful 7#a oz47 butter ,salt and pepper ,wash and trim the cauliflower and boil it in boiling salted water till tender4 ,when done1 drain well and shape it neatly4 ,mix two tablespoonfuls of the grated cheese with the white sauce4 ,butter an au gratin dish and put in it three tablespoonfuls of the sauce4 ,upon this place the cauliflower1 head upward4 ,cover with the sauce1 which has been nicely seasoned1 and sprinkle the surface with fine bread crumbs and the rest of the cheese4 ,place the butter in pieces here and there on the top1 and bake for a quarter of an hour4 ,,colcannon #f cupfuls boiled cabbage #c cupfuls mashed potatoes #c ozs4 7#c heaping tablespoonfuls7 butter ,salt and pepper to taste pint 7#a cup7 milk ,mix the cabbage1 potatoes1 half of the butter1 milk1 and the salt and pepper together with a fork4 ,put the mixture into a buttered earthenware baking dish1 place the rest of the butter on the top1 and bake for three-quarters of an hour in a fairly hot oven4 ,serve hot1 alone or with meat of any kind4 ,,corn ,,pudding #ab ears sweet corn #a pints 7#c cups7 milk #d eggs #d ozs4 7#d heaping tablespoonfuls7 sugar ,salt and pepper to taste ,cut the corn from the cob1 rejecting the hull4 ,put the corn into a deep buttered earthenware dish1 add the milk1 sugar1 salt and pepper1 and the eggs well beaten4 ,bake in a moderate oven for two hours4 ,,curried ,,vegetables #b beets #b onions #b turnips #c carrots #e potatoes #a parsnip #a cupful string-beans #b celery stalks #b sweet red peppers #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 butter #a tablespoonful curry powder #a teaspoonful salt #a cupful 7 lb47 boiled rice #a pint 7#b cups7 stock ,cook all the vegetables1 then cut them into dice-shaped pieces4 ,melt the butter in a casserole1 add the onions1 and fry them a nice brown color4 ,stir in the flour and curry powder1 add gradually the stock1 stir till boiling1 then simmer for a quarter of an hour2 add the vegetables1 season nicely1 cover the casserole1 and cook slowly for half an hour4 ,remove the fat from the top of the vegetables4 ,place the red peppers cut in strips on the top and serve with the rice4 ,,egg-,,plant ,,au ,,gratin #a egg-plant #a heaping tablespoonful chopped lean bacon #f chopped mushrooms #b chopped shallots #a heaping tablespoonful chopped suet #b heaping tablespoonfuls 7#b ozs47 butter #a teaspoonful chopped parsley #b tablespoonfuls bread crumbs #a tablespoonful milk #b tablespoonfuls grated cheese #a egg ,some white sauce ,seasoning of salt1 pepper1 paprika1 and grated nutmeg ,cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing4 ,melt the butter in an earthenware pan1 stir in the shallots1 bacon1 mushrooms1 suet1 parsley1 seasonings1 one tablespoonful of the cheese1 and the egg well beaten4 ,put this stuffing into the egg-plant4 ,arrange on a buttered au gratin dish1 sprinkle with a mixture of bread crumbs and grated cheese4 ,bake in a moderate oven for three-quarters of an hour4 ,serve hot with white sauce4 ,,escalloped ,,sweet ,,corn ,corn ,bread crumbs ,salt and pepper ,butter ,milk ,cut the corn from the cob1 put a layer in a buttered earthenware dish1 sprinkle with salt and pepper1 and cover with fine bread crumbs4 ,repeat this until the dish is full1 having the crumbs on the top2 then dot with butter and fill the dish with milk4 ,bake in a moderate oven till ready4 ,,lentils ,,creole #a cupful 7 lb47 lentils #c canned red peppers #b heaping tablespoonfuls 7#b ozs47 butter #a pint 7#b cups7 tomatoes #a onion ,salt and pepper ,wash the lentils1 then cover with cold water and soak overnight4 ,drain1 cover with fresh warm water1 and simmer for half an hour4 ,bring to boiling point4 ,again drain1 again cover with hot water1 and simmer until the lentils are tender4 ,they are ready when they mash easily between the fingers4 ,melt the butter in a casserole2 add the onion and red peppers chopped fine4 ,stir and cook until the butter is browned4 ,add the tomatoes1 canned or raw1 salt and pepper to taste4 ,drain the lentils and add them4 ,cook for half an hour without the cover4 ,,mushrooms ,,au ,,gratin #a lb4 mushrooms #c heaping tablespoonfuls 7#c ozs47 butter #a tablespoonful grated cheese #b tablespoonfuls bread crumbs #a teaspoonful chopped parsley #a tablespoonful chopped cooked meat ,stock to moisten ,salt1 pepper1 and grated nutmeg to taste ,select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems4 ,saut the latter in the butter for two minutes4 ,mix the bread crumbs1 cheese1 parsley1 seasonings1 sauted mushrooms1 and stock to moisten4 ,fill into the large mushroom caps1 sprinkle a few bread crumbs over the top1 place in a fireproof dish1 and bake for a quarter of an hour4 ,illustration3 ,,curried ,,vegetables ,illustration3 ,,mushrooms ,,au ,,gratin ,,okra1 ,,rice1 ,,and ,,tomatoes #a quart okra lb4 7#a cup7 rice can tomatoes #a heaping tablespoonful 7#a oz47 butter ,salt1 pepper1 dust of paprika ,wash the rice and boil it in boiling salted water till tender2 drain1 and add the butter1 salt1 pepper1 and paprika4 ,cut the okra in slices and cook it in a small quantity of boiling water4 ,when nearly ready add the tomatoes and the rice4 ,serve hot in fireproof dishes4 ,,peas ,,en ,,casserole #b quarts shelled peas ,small bunch parsley #ab tiny white onions pint 7#a cup7 water #c heaping tablespoonfuls 7#c ozs47 butter teaspoonful powdered mint ,salt and pepper to taste ,peel the onions and put them into a casserole1 add the peas1 butter1 mint1 water1 parsley1 salt1 and pepper4 ,cover and simmer for one hour4 ,remove the parsley and serve hot4 ,,potatoes ,,au ,,gratin #b lbs4 potatoes ,salt1 pepper1 and grated nutmeg to taste #a egg #a pints 7#c cups7 boiling milk #a garlic clove lb4 grated cheese #b tablespoonfuls butter ,peel and finely slice the potatoes4 ,put them into a basin1 add half of the cheese1 milk1 seasonings1 and the egg well beaten4 ,rub some au gratin dishes with the clove of garlic and then well butter them2 divide the mixture into them2 sprinkle the rest of the cheese on the top2 dot with the butter1 and cook in a moderate oven for forty minutes4 ,,potato ,,balls ,,en ,,casserole #a lb4 boiled potatoes #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#a oz47 grated cheese #b egg yolks ,salt and paprika to taste #a tablespoonful chopped parsley ,rub the potatoes through a sieve1 add the butter1 cheese1 yolks of eggs well beaten1 salt and pepper4 ,make into neat balls1 lay them on a buttered fireproof dish1 brush over with a little beaten egg1 mark with a fork1 and bake a nice brown color in the oven2 pour over them a little melted butter1 and sprinkle with the chopped parsley and paprika4 ,serve hot4 ,,rice ,,and ,,tomato ,,pie #a lb4 tomatoes lb4 7 cup7 rice #a small onion pint 7#a cup7 stock #a heaping tablespoonful 7#a oz47 butter or dripping #c tablespoonfuls bread crumbs #a tablespoonful chopped parsley ,salt1 pepper and curry powder to taste ,wash the rice4 ,bring the stock to the boiling point1 then put in the rice and cook it until it has absorbed all the stock4 ,butter a casserole4 ,peel and slice the tomatoes4 ,put them in layers with the rice in the dish2 dust each layer with a little salt1 pepper1 curry powder1 chopped parsley1 and chopped onion4 ,sprinkle a layer of bread crumbs on the top1 and put the butter on the top in small pieces4 ,bake in a moderate oven for about forty minutes4 ,,salsify ,,en ,,casserole #a bundle salsify #a pint 7#b cups7 white sauce #a teaspoonful anchovy extract #a teaspoonful lemon juice #a tablespoonful butter ,few browned bread crumbs ,salt and pepper ,scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon2 when tender1 drain off the water and cut into half-inch lengths4 ,season the sauce with the lemon juice1 anchovy extract1 salt1 and pepper4 ,toss the salsify in the sauce1 turn it into a fireproof dish1 put the bread crumbs and the butter on the top1 and bake for a quarter of an hour4 ,,stewed ,,lettuce #ab heads of lettuce #a sliced onion #a small bunch parsley ,salt and pepper pint 7#a cup7 water #b ozs4 7 cup7 melted butter ,wash the lettuce1 cutting off the stalks at the roots1 and put it into an earthenware pan with the onion1 parsley1 water1 salt1 and pepper2 cook slowly for two hours4 ,by this time the water should have pretty well cooked away1 leaving the lettuce fairly dry4 ,remove from it the onion and parsley1 add the melted butter1 and serve hot4 ,,stuffed ,,peppers #f sweet green peppers #d tablespoonfuls chopped cooked ham #d tablespoonfuls bread crumbs #a tablespoonful chopped parsley #a gill 7 cup7 tomatoes #a oz4 7#a heaping tablespoonful7 butter #a slice chopped onion ,salt and pepper ,water or stock ,use peppers of uniform size4 ,cut a piece off the stem end1 and remove the seeds and partitions4 ,drop them into boiling water and boil for ten minutes4 ,mix together the ham1 parsley1 bread crumbs1 tomatoes1 onion1 butter1 salt and pepper1 and stuff them into the peppers4 ,cover with a few buttered bread crumbs1 place in a buttered fireproof dish1 pour in a little water or stock1 and bake in a moderate oven for three-quarters of an hour4 ,,stuffed ,,potatoes #h large potatoes #b ozs4 7#b heaping tablespoonfuls7 butter #c tablespoonfuls cream ,a few buttered bread crumbs ,salt1 pepper1 and paprika ,wash and dry the potatoes and bake them in a hot oven4 ,when done1 cut off the tops1 scoop out the potato1 and put it in a bowl1 with the butter1 cream1 and seasonings4 ,beat together until smooth1 then return the mixture to the shells1 sprinkle over with the bread crumbs1 put a tiny piece of butter on the top of each1 and cover with the tops4 ,put into a casserole and bake till hot4 ,,stuffed ,,tomatoes #f tomatoes ,some sweet corn ,cream ,salt and onion juice ,a little chopped red pepper ,a few dashes ,worcestershire sauce ,a little lemon juice ,have the tomatoes of uniform shape and size1 wash and dry them1 cut a round piece from the stem end of each4 ,cut some tender sweet corn from the ears and set to heat with a little cream1 salt1 ,worcestershire sauce1 a few drops of onion juice1 and a little chopped red pepper4 ,scoop out the seeds from the tomatoes4 ,fill the tomatoes with the corn1 lay them on a buttered fireproof dish1 and bake until they are tender4 ,serve with a little melted butter and lemon juice put over each one4 ,,turnips ,,au ,,gratin #i turnips #a pint 7#b cups7 white sauce #d heaping tablespoonfuls grated cheese #a heaping tablespoonful 7#a oz47 butter ,salt and pepper ,wash and peel the turnips1 soak them in cold salted water for ten minutes4 ,drain1 and cook the turnips in boiling salted water till half cooked4 ,drain and cut in slices4 ,butter a gratin dish2 arrange the slices on it in a heap4 ,heat the sauce1 add two tablespoonfuls of the cheese to it2 season the turnips with salt and pepper1 pour the sauce over1 and sprinkle the rest of the grated cheese over the top2 put a few pieces of butter here and there1 and cook in a hot oven till a light brown color4 ,,salad ,,recipes 8,we may pick a thousand salads1 ,ere we light on such another herb0 ,,alligator ,,pear ,,salad #c ripe alligator pears #c tomatoes #a canned sweet pepper #a teaspoonful onion juice #a teaspoonful salt #a tablespoonful vinegar ,cut the pears in halves1 remove the stones1 and scrape the pulp from the skin4 ,peel the tomatoes1 add them to the pear pulp1 add the red pepper1 and pound them till they are smooth1 then drain off the liquid4 ,add the salt1 onion juice1 and lemon juice to the mixture4 ,mix thoroughly and serve in small earthenware dishes4 ,,american ,,salad #c hard cooked eggs #a cupful chopped celery #a lettuce cupful sliced radishes #a cupful diced cucumbers #a teaspoonful made mustard #a teaspoonful grated horseradish ,salt and black pepper ,oil ,vinegar ,slice the eggs1 mix them with the radishes and cucumber1 then add a little oil1 vinegar1 black pepper1 and salt4 ,put two yolks of eggs into a basin1 add the mustard1 one teaspoonful of vinegar1 seasoning of salt and pepper1 and enough olive oil to make it creamy4 ,add the grated horseradish4 ,drain the vegetables and divide them into ramequins and pour the dressing over them4 ,the fireproof dishes should be lined with crisp lettuce leaves4 ,,artichoke ,,salad peck ,jerusalem artichokes ,french dressing #a teaspoonful grated horseradish #b tablespoonfuls chopped parsley #b tablespoonfuls capers #a tablespoonful chopped red pepper ,wash and scrape the artichokes2 boil them in boiling salted water till tender--the water should contain a little lemon juice and butter4 ,drain and slice them1 and while they are hot pour over them a ,french dressing made of three parts olive oil to one of vinegar1 the horseradish1 and the necessary salt and pepper4 ,divide into ramequins and set away to get very cold4 ,garnish1 when sending to table1 with chopped parsley1 capers1 and peppers4 ,illustration3 ,,american ,,salad ,,asparagus ,,and ,,shrimp ,,salad #a pint 7#b cups7 boiled asparagus tips #a pint 7#b cups7 cooked and sliced shrimps ,mayonnaise dressing #a tablespoonful capers #a tablespoonful chopped olives #a teaspoonful ,french mustard ,boil the asparagus tips and let them get cold2 then put them into a fireproof dish with the shrimps4 ,put the capers1 olives1 and ,french mustard into the mayonnaise dressing1 then mix it with the asparagus and shrimps4 ,,cherry ,,salad #b cupfuls large1 firm cherries ,some crisp lettuce leaves ,mayonnaise dressing cupful blanched and cut almonds ,stone the cherries and cut them in halves2 then mix them with the almonds and mayonnaise dressing4 ,if mayonnaise is not desired1 use a dressing made of four tablespoonfuls of olive oil1 one tablespoonful of lemon juice1 one teaspoonful of sherry wine1 and seasoning of salt1 pepper1 and grated nutmeg4 ,serve in cocottes lined with crisp lettuce leaves4 ,,cucumber ,,salad #c cucumbers #a red sweet pepper #a tablespoonful lemon juice #a teaspoonful onion juice ,salt and pepper ,oil and vinegar ,peel two of the cucumbers and cut them in two lengthways4 ,then scrape out all the seeds4 ,put the pieces of cucumber into ice water containing the lemon juice4 ,chop the third cucumber with the red pepper1 and season this mixture with the salt1 pepper1 oil1 vinegar1 and onion juice4 ,set the cucumbers on ice to get very cold4 ,cut each half in two lengthways in serving4 ,this salad looks dainty on small earthenware dishes4 ,,endive ,,and ,,grape ,,fruit ,,salad lb4 ,french endive #a ripe grape fruit ,french dressing ,paprika #a romaine ,wash and dry the endive and mix it with the carpels of the grape fruit4 ,color some ,french dressing well with paprika1 and pour it over the salad at the moment of serving4 ,mix well and serve on leaves of romaine1 or simply in ramequins without the romaine4 ,,fruit ,,salad #b cupfuls diced tart apples ,pulp #a grape fruit #c diced bananas cupful white grapes ,french dressing ,lettuce leaves ,mix the apples with the pulp of the grape fruit1 add the bananas1 and mix with the ,french dressing4 ,serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes4 ,,jardini,,re ,,salad #a cupful strips new turnip #a cupful strips new carrots #a cupful strips potatoes #a cupful green peas #b heaping tablespoonfuls 7#b ozs47 butter ,chicken stock #d tablespoonfuls olive oil #b tablespoonfuls white wine vinegar ,mayonnaise dressing ,put the turnips1 carrots1 potatoes1 and peas into a casserole with the butter4 ,cover them with the chicken stock1 and cook until they are quite tender2 then drain4 ,mix the oil and vinegar and stir them into the vegetables4 ,set away in a cool place for one hour4 ,divide into small earthenware dishes and cover with the mayonnaise dressing4 ,,lettuce ,,and ,,potato ,,salad #a large crisp lettuce #a cupful diced potatoes #b onions ,dressing ,shred the lettuce till very fine and keep it in a cool place4 ,peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions4 ,take out when done1 remove the onions1 pour over the potatoes while they are still hot a dressing of oil1 vinegar1 salt and pepper1 and set them to cool4 ,arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center4 ,chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish1 or sliced gherkins and capers may be used4 ,,lettuce ,,and ,,green ,,pepper ,,salad #a crisp lettuce #b chopped green peppers #b tablespoonfuls chopped chives ,vinegar and oil ,salt and red pepper ,shred the lettuce1 put it into an earthenware bowl1 sprinkle over the chopped green peppers and chopped chives1 and dress with vinegar1 oil and salt1 and a dash of red pepper4 ,,lobster ,,salad #a canned or boiled lobster #d small crisp lettuces #a bunch watercress #b hard cooked eggs #c skinned tomatoes ,mayonnaise dressing ,a little pepper ,wash and dry the lettuces and the watercress4 ,cut the lettuce and put it into a dainty earthenware dish2 then put in a layer of the watercress1 a layer of the lobster sprinkled with pepper1 and a layer of the eggs cut in slices4 ,cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately4 ,if preferred1 sardines may replace the lobster4 ,,red ,,cabbage ,,and ,,celery ,,salad #a crisp red cabbage #a cupful cut celery ,salt and pepper ,lemon juice and oil #a teaspoonful onion juice ,mayonnaise dressing ,chop the tenderest leaves of a red cabbage very fine4 ,mix it with the celery and moisten with lemon juice and oil1 and season with salt and pepper4 ,add the onion juice4 ,allow to remain in a cool place for half an hour4 ,divide into dainty casseroles and cover with mayonnaise dressing4 ,,string ,,bean ,,salad #a quart string-beans #b teaspoonfuls vinegar #a teaspoonful onion juice ,salt and pepper to taste #c tablespoonfuls olive oil ,cut the beans into inch lengths and boil till tender in boiling salted water4 ,drain1 and while they are hot pour over them the vinegar1 onion juice1 salt1 and pepper4 ,let get perfectly cold2 just before serving mix the olive oil with them4 ,serve in white china ramequins4 ,,sweetbread ,,salad #a pair sweetbreads cupful cut celery ,some crisp lettuce leaves #b tablespoonfuls lemon juice #a tablespoonful capers ,mayonnaise dressing ,place the sweetbreads in scalding water1 salted1 for fifteen minutes2 then put into cold water to whiten and cool thoroughly4 ,boil for a quarter of an hour and remove all veins and skin4 ,set on ice1 and when ready to use cut in small pieces and mix with the celery2 put on lettuce leaves1 sprinkle the lemon juice over1 and cover with mayonnaise4 ,scatter the capers over the mayonnaise4 ,,watercress ,,and ,,apple ,,salad #a bunch watercress #a cupful sliced tart apples #b tablespoonfuls cider vinegar #f tablespoonfuls olive oil #a teaspoonful sugar ,salt and pepper to taste ,wash and dry the cress1 having it perfectly fresh and crisp1 and arrange it lightly in a dainty earthenware dish4 ,put the apples on the top of the cress4 ,make a dressing of the vinegar1 oil1 salt1 pepper1 and sugar4 ,pour over the watercress and apples1 serve immediately4 ,,pudding ,,recipes 8,who riseth from a feast with that keen appetite that he sits down0 ,,apple ,,pudding #h apples #af cloves #a lemon pint 7#a cup7 water #a oz4 7#a heaping tablespoonful7 cornstarch ,a few drops red coloring #d ozs4 7#d heaping tablespoonfuls7 sugar ,marmalade ,mince meat ,peel and core the apples2 put into each apple two cloves and as much mince meat as it will hold4 ,place the apples1 without touching each other1 in a buttered fireproof dish2 add the remaining sugar1 the grated rind and strained juice of the lemon1 and the water4 ,bake in the oven1 covering the casserole with its lid4 ,look at them frequently1 and as soon as they are tender place them in dainty ramequins4 ,stir into the liquor in the casserole the cornstarch dissolved in a little cold water2 boil for ten minutes1 stirring all the time2 add the red coloring and strain it over the apples4 ,when quite cold garnish the tops of the apples with the marmalade4 ,,apple ,,souffle #c pints 7#f cups7 apple sauce #c tablespoonfuls melted butter ,sugar to taste teaspoonful nutmeg extract #a tablespoonful rum #c eggs ,whipped and sweetened cream teaspoonful vanilla extract #a cupful macaroon crumbs ,peel and core some apples and stew till tender1 having three pints of sauce4 ,rub the apples through a sieve1 add the butter1 sugar1 nutmeg extract1 rum1 and the yolks of eggs well beaten4 ,when the mixture is cool1 add the whites of eggs stiffly beaten4 ,butter an earthenware dish1 turn the apple mixture into it1 sprinkle with the crushed macaroons1 and set in the oven to bake for half an hour4 ,serve hot with the whipped cream sweetened and flavored with the vanilla extract4 ,,arrowroot ,,pudding #b heaping tablespoonfuls 7#b ozs47 arrowroot #a tablespoonful sugar cupful currants pint 7#a cups7 milk #c eggs #a teaspoonful rose extract ,mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan2 boil the rest of the milk and pour it on to the arrowroot4 ,stir well and boil for five minutes4 ,illustration3 ,,baked ,,apples ,add the yolks of eggs1 sugar1 and rose extract mixed together4 ,beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants4 ,pour into a buttered earthenware pudding dish1 and bake in a moderate oven for twenty minutes4 ,dredge the top with sugar and serve quickly4 ,,baked ,,apples #c large apples ,a little orange marmalade cupful whipped cream ,a few chopped nut meats #b heaping tablespoonfuls 7#b ozs47 sugar #a gill 7 cup7 water #a teaspoonful lemon juice ,core the apples and place them on a fireproof baking dish4 ,mix the sugar1 water1 and lemon juice together1 then pour them over the apples4 ,bake until tender but not broken2 fill the centers with the marmalade4 ,beat up the cream1 add one teaspoonful of sugar to it1 press it on to the top of the apples1 using a forcing bag and tube4 ,decorate with the chopped nuts4 ,,baked ,,quinces #f quinces #d ozs4 7 cup7 sugar #a oz4 7#a heaping tablespoonful7 butter #a cupfuls water ,pare and core the quinces1 place them in a deep buttered earthenware dish1 and pour over them one cupful of the water4 ,cover and bake in the oven until they soften a little4 ,beat the butter and sugar together1 spread them over the quinces1 and add the rest of the water4 ,bake until they are very soft4 ,they should be basted often with the liquid in the dish4 ,these quinces are very good if served hot with ice cream4 ,they are also good if served cold with whipped and sweetened cream4 ,,bananas ,,la ,,patricia #f bananas lb4 7 cup7 sugar #a saltspoonful salt #d teaspoonfuls lemon juice #b tablespoonfuls melted butter #d tablespoonfuls water #c egg whites ,mix the sugar and salt together2 cut the bananas into halves1 lengthways and crossways1 and put a layer in an earthenware dish2 sprinkle over half of the sugar1 add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter1 then another layer of the bananas1 with the remainder of the sugar1 lemon juice1 butter1 and water4 ,bake in a hot oven for fifteen minutes4 ,beat up the whites of the eggs1 then gradually beat into them three tablespoonfuls of sugar and a little lemon juice4 ,put them on the top of the bananas and color slightly in the oven4 ,,barley ,,custard #b heaping tablespoonfuls 7#b ozs47 8,patent0 barley #a heaping tablespoonful 7#a oz47 sugar #a tablespoonful butter ,pinch of salt #a pint 7#b cups7 milk #b eggs teaspoonful nutmeg extract ,put the barley and the sugar into a saucepan1 add the butter1 salt1 and milk2 mix thoroughly and stir it over the fire till it boils2 then add the eggs well beaten1 and the nutmeg extract4 ,pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven4 ,,bread ,,pudding cup 7#c ozs47 bread crumbs #b tablespoonfuls butter #b heaping tablespoonfuls 7#b ozs47 sugar ,few drops lemon juice teaspoonful orange extract pint 7#a cup7 milk #b eggs ,put the sugar and lemon juice into a saucepan and boil to a caramel1 then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved1 but do not let it boil2 fry the bread crumbs in the butter until a golden brown1 then pour on them the prepared milk1 and beat into them the yolks of eggs1 the orange extract1 and the whites of eggs stiffly beaten4 ,pour into a buttered fireproof dish and bake in a moderate oven for half an hour4 ,serve with hot milk4 ,,brown ,,betty #f large apples1 peeled1 cored1 and sliced lb4 7#a heaping cup7 bread crumbs #b ozs4 7 cup7 chopped suet #a tablespoonful butter #c ozs4 7#c heaping tablespoonfuls7 brown sugar teaspoonful grated nutmeg ,stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender1 then rub through a sieve4 ,chop the suet fine1 mix it with the bread crumbs1 grated nutmeg1 and the rest of the sugar4 ,grease a fireproof dish1 put half of this mixture at the bottom1 then put in a layer of the stewed apples1 then the rest of the mixture2 dot with the butter4 ,bake for half an hour in a moderate oven4 ,,chestnut ,,mold lb4 chestnuts #c egg yolks #a tablespoonful powdered gelatine #a gill 7 cup7 boiling water #b tablespoonfuls sherry wine lb4 7 cup7 sugar #a pint 7#b cups7 milk ,some whipped cream ,shell the chestnuts1 boil and press through a sieve4 ,scald the milk in a fireproof dish1 add the sugar1 and the yolks of eggs1 and cook until it thickens1 stirring all the time4 ,then add the gelatine1 boiling water1 chestnut pure1 sherry wine1 and mix thoroughly4 ,pour into dainty casseroles1 chill1 and serve garnished with the whipped cream4 ,,cherry ,,pudding ,cherries fresh or preserved lb4 7 cup7 butter lb4 7 cup7 sugar lb4 7#a cup7 flour ,lemon rind #c eggs pint 7#a cup7 whipped cream ,line a buttered earthenware dish thickly with fresh or preserved cherries4 ,beat the butter and sugar till creamy1 then beat in the yolks of the eggs1 then add the grated rind of half a lemon1 the flour1 and the whites of the eggs stiffly beaten4 ,cover with a buttered paper and steam steadily for two hours4 ,serve with whipped and sweetened cream4 ,,chocolate ,,cream ,,pie #c squares chocolate lb4 7#a cup7 sugar #a oz4 7#a heaping tablespoonful7 cornstarch #c eggs ,pinch salt pint 7#a cups7 milk teaspoonful lemon extract teaspoonful vanilla extract ,some pie crust ,bake a pie crust in a fireproof pie-plate4 ,grate the chocolate into a casserole1 stir in the sugar1 cornstarch1 yolks of eggs1 salt1 and milk4 ,cook till thick1 stirring constantly2 then add the extracts4 ,pour into the prepared crust1 cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them4 ,set in the oven to brown4 ,,cocoanut ,,pie pint 7#a cup7 chopped cocoanut #a pint 7#b cups7 milk #b eggs #f ozs4 7 cup7 sugar #b ozs4 7#b heaping tablespoonfuls7 cornstarch ,pinch of salt #a oz4 7#a heaping tablespoonful7 butter teaspoonful almond extract #a lemon ,line a fireproof dish with pastry4 ,mix the cornstarch and the sugar together1 add the eggs well beaten1 the milk1 butter1 cocoanut1 salt1 almond extract1 and the grated rind and the strained juice of the lemon4 ,pour into the prepared dish and bake in a hot oven till firm4 ,,cocoanut ,,pudding pint 7#a cup7 desiccated cocoanut #a quart 7#d cups7 milk teaspoonful salt #d eggs #d heaping tablespoonfuls 7#d ozs47 sugar teaspoonful almond extract ,beat up the eggs and add the other ingredients to them4 ,turn into a buttered fireproof dish and bake in a moderate oven for half an hour4 ,,cream ,,of ,,rice ,,pudding #d heaping tablespoonfuls 7#d ozs47 rice flour #a heaping tablespoonful 7 oz47 powdered gelatine pint 7#a cup7 whipping cream teaspoonful vanilla extract #a pints 7#c cups7 hot milk #d heaping tablespoonfuls 7#d ozs47 sugar ,grated rind #b lemons #a gills 7 cup7 cold milk ,some stewed fruit ,mix the hot milk1 sugar1 and lemon rind together1 then bring slowly to the boiling point2 stir in the gelatine and mix until dissolved4 ,stir in the rice flour mixed with the cold milk4 ,stir over the fire till it simmers for ten minutes4 ,cool slightly and add the cream and the vanilla extract4 ,pour into a wet earthenware jelly mould4 ,turn out when set and serve with stewed fruit4 ,,date ,,pudding lb4 stoned dates #c ozs4 7 cup7 rice #a pint 7#b cups7 milk #b tablespoonfuls chopped suet #c ozs4 7#c heaping tablespoonfuls7 sugar #c eggs #b tablespoonfuls chopped citron peel ,a little grated nutmeg ,wash the rice well1 and put it into a casserole with the milk4 ,let it cook slowly1 with the lid on1 until all the milk is absorbed by the rice4 ,now add the chopped dates1 chopped peel1 chopped suet1 sugar1 and nutmeg1 mix well1 and add the eggs well beaten4 ,pour into a buttered earthenware dish1 cover with the lid1 and steam steadily for one and a half hours4 ,,dried ,,apricots #c lbs4 dried apricots ,sugar to taste ,separate the fruit so that each piece will be single1 then wash several times in lukewarm water4 ,pour the water off2 put the rinsed fruit into a casserole2 cover well with cold water1 and let stand for at least twelve hours1 keeping the pan covered all the time with the lid4 ,after the fruit has been thoroughly soaked and has regained its natural size1 pour off this water saturated with fruit juice into another fireproof dish1 add sugar according to taste 7apricots will require a considerable quantity of sugar1 peaches and apples less1 prunes very little or none1 and pears none at all71 and cook from twenty to twenty-five minutes until you get a rich fruit syrup4 ,pour this boiling hot syrup over the soaked fruit4 ,put the casserole on back of the stove and let the fruit simmer very slowly for twenty to forty minutes1 according to the quality of it4 ,now remove the casserole from the stove1 keep the lid on the dish1 and let it cool4 ,illustration3 ,,french ,,pudding ,if cooked properly1 the fruit when served must be clear1 the syrup should be rich and clear1 and each piece of fruit should look as if fresh fruit had been stewed4 ,the flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel1 but especially is this true of pears and prunes4 ,,currant ,,batter ,,pudding lb4 7#b cups7 flour #f ozs4 7#f heaping tablespoonfuls7 cleaned currants #c eggs #a teaspoonful baking powder ,pinch salt pint 7#a cup7 milk #a teaspoonful vanilla extract ,golden syrup ,beat up the eggs1 sift in the flour and the salt1 add the milk1 and beat for five minutes2 then add the baking powder and the vanilla extract4 ,pour into a well-greased casserole1 sprinkle the currants over the top1 and bake in a moderate oven for one hour4 ,serve with golden syrup4 ,,farina ,,pudding #d ozs4 7#d heaping tablespoonfuls7 farina #a quart 7#d cups7 milk ,pinch of salt #c eggs #c ozs4 7#c heaping tablespoonfuls7 sugar teaspoonful grated nutmeg #a cupful ,sultana raisins ,boil the milk in a fireproof dish1 add the salt1 and sugar1 and stir in the farina2 cook1 stirring frequently1 for one hour4 ,cool and add the eggs well beaten1 the grated nutmeg1 and the ,sultana raisins4 ,mix thoroughly and bake in a moderate oven for half an hour4 ,,fig ,,pudding lb4 figs #b pints 7#d cups7 milk #c heaping tablespoonfuls 7#c ozs47 cornstarch #b heaping tablespoonfuls 7#b ozs47 sugar #c eggs teaspoonful lemon extract ,wash the figs1 cut them into small pieces1 then put them into a buttered casserole4 ,put the cornstarch into a saucepan and moisten it with half a cupful of the milk4 ,bring the rest of the milk to the boiling point1 pour it over the cornstarch1 and stir till it boils for ten minutes4 ,add the sugar1 lemon extract1 and the eggs well beaten4 ,pour over the figs and bake in a moderate oven for half an hour4 ,serve with milk or cream4 ,,french ,,pudding ,some apricot jam ,lady fingers ,fruit juice ,pastry #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 sugar #a heaping tablespoonful 7#a oz47 butter #a gill 7 cup7 cold milk pint 7#a cup7 boiling milk ,grated rind #a lemon #c eggs #a pint 7#b cups7 whipped cream ,a few chopped nut meats ,butter a casserole and line it with the pastry1 wetting the edges to keep it in place2 put a layer of apricot jam at the bottom1 then a thick layer of lady fingers which have been dipped in fruit juice4 ,mix the flour and sugar in a saucepan1 stir in the cold milk1 add the butter and the boiling milk2 stir over the fire till it thickens2 let it cool a little1 then add the lemon rind and the eggs well beaten4 ,bake in a moderate oven for half an hour4 ,sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube4 ,decorate with the chopped nuts4 ,,fruit ,,pudding #b lbs4 any kind fresh fruit--gooseberries1 currants1 peaches1 plums1 pears1 apples1 raspberries1 cherries1 apricots1 rhubarb1 etc4 #b pints 7#d cups7 milk #a tablespoonful butter #a teaspoonful vanilla extract #a teaspoonful lemon extract ,pinch salt ,sugar #c eggs #c heaping tablespoonfuls 7#c ozs47 cornstarch ,stew the fruit1 with sufficient sugar to sweeten1 in a casserole4 ,mix the cornstarch to a smooth consistency with a little of the milk4 ,bring the rest of the milk to the boil1 stir into it the mixed cornstarch1 add the butter1 salt1 extracts1 and two heaping tablespoonfuls of sugar4 ,boil for a quarter of an hour1 stirring all the time1 remove from the fire1 and add the eggs well beaten4 ,pour the hot mixture over the stewed fruit1 then brown in a moderate oven4 ,this makes a delicious covering4 ,,ginger ,,pudding #d ozs4 7#d heaping tablespoonfuls7 preserved ginger #d heaping tablespoonfuls chopped suet #d ozs4 7#d heaping tablespoonfuls7 sugar #b tablespoonfuls ginger syrup ,pinch salt teaspoonful grated nutmeg #c eggs #a heaping teaspoonful baking powder pint 7#a cups7 milk #d ozs4 7#d heaping tablespoonfuls7 flour #d ozs4 7#a cup7 bread crumbs or cake crumbs ,ginger sauce ,chop the ginger and the suet and put them into a basin2 then add the eggs well beaten and all the other ingredients4 ,mix together thoroughly1 pour into a well-buttered casserole1 cover with the lid or a buttered paper1 and steam for two and a half hours4 ,serve with ginger sauce4 ,the sauce may be made as follows3 ,beat up the whites of two eggs to a stiff froth1 add half a cupful of whipped cream1 one tablespoonful of finely chopped ginger1 and enough of the syrup to give it a strong flavor4 ,,green-,,gage ,,puffs ,some stewed green-gages lb4 7#b cups7 flour #a egg #b teaspoonfuls baking powder teaspoonful salt ,some milk teaspoonful lemon extract ,sift the flour into a basin with the baking powder and the salt1 beat up the egg1 and add a little milk to it1 then add them gradually with the lemon extract to the dry ingredients1 making a stiff batter4 ,put half a tablespoonful of this batter into buttered earthenware cups1 then put in some stewed green-gages2 put a tablespoonful of the batter on the top and cover with a buttered paper4 ,steam steadily for twenty minutes4 ,these puffs may be baked in the oven4 ,any kind of stewed or fresh fruit may be used4 ,,monte ,,carlo ,,cherries lb4 large ripe cherries lb4 lump sugar #a gill 7 pint7 water #a dessertspoonful arrowroot ,some ,kirsch ,stone the cherries1 put them into a saucepan with the sugar and the water4 ,let them boil gently for ten minutes4 ,blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries4 ,divide the cherries into small casseroles1 pour a liqueur-glassful of ,kirsch on the top of each1 and set alight4 ,send to the table burning4 ,,orange ,,meringue ,,pudding #c oranges #d eggs pint 7#a cup7 milk #b heaping tablespoonfuls 7#b ozs47 butter pint 7#a cup7 bread crumbs #c heaping tablespoonfuls 7#c ozs47 sugar ,bring the milk and the butter to boiling point1 then pour them over the bread crumbs2 mix in the sugar and the yolks of the eggs2 set aside till cold1 then mix in the grated rind and the pulp of the oranges1 mix all thoroughly together1 and pour into a buttered earthenware pudding dish2 bake in a moderate oven until set4 ,beat up the whites of the eggs till stiff1 then gradually beat into them three tablespoonfuls of sugar4 ,decorate the top of the pudding with this meringue1 and return to the oven to brown4 ,,parisian ,,pears #f juicy pears cupful macaroon crumbs #b tablespoonfuls cream #a tablespoonful sherry wine #a teaspoonful vanilla extract #f rings of angelica #f candied violets #b cupfuls steamed rice ,peel the pears and stew them in a little sugar syrup flavored with vanilla4 ,take them out when tender1 cut them in halves1 and remove the centers4 ,mix the macaroon crumbs with the cream and the sherry wine1 and divide them into the pear cavities4 ,cook the rice in milk till tender and flavor it with a little vanilla extract4 ,line some flange ramequins with it4 ,put the pear halves together and mount them1 pyramid shape1 on the rice4 ,crown each pear with a ring of angelica1 and in the center of each ring put a candied violet4 ,,peach ,,souffl #f ripe peaches #d heaping tablespoonfuls 7#d ozs47 sugar pint 7#a cup7 water #b heaping tablespoonfuls 7#b ozs47 flour #a heaping tablespoonful 7#a oz47 butter pint 7 cup7 milk #c eggs #a egg white ,peel the peaches1 put them into a casserole with the sugar and the water2 cook till tender2 then rub through a sieve4 ,blend the butter and flour in a saucepan over the fire1 add the milk gradually1 and stir over the fire till it boils2 then add the peach pure and boil again for three minutes4 ,remove the saucepan from the fire2 add the yolks of eggs one by one2 then the whites of eggs beaten up stiffly4 ,put into a buttered earthenware dish and bake for half an hour4 ,it may be steamed for three-quarters of an hour4 ,,pear ,,dainty #a can preserved pears #e ozs4 7#e heaping tablespoonfuls7 sugar #b pints 7#d cups7 milk #c ozs4 7#c heaping tablespoonfuls7 cornstarch #d eggs #a teaspoonful rose extract ,mix the cornstarch to a smooth cream with a little of the milk4 ,bring the rest of the milk to the boil in a fireproof dish1 remove from the fire1 and stir in the mixed cornstarch4 ,beat up the yolks of the eggs with three tablespoonfuls of the sugar1 and stir well into the cornstarch4 ,cook the whole for a quarter of an hour1 stirring all the time4 ,then pour the whole into a buttered casserole1 and bake in a moderate oven till firm4 ,pour over it the pears and add the rose extract4 ,beat up the whites of the eggs to a stiff froth1 add the remaining sugar to them4 ,spread this meringue over the top of the pears1 and return to the oven to brown4 ,,plum ,,pudding lb4 7#a cup7 bread crumbs #d ozs4 7#a cup7 flour #d ozs4 7#a cup7 brown sugar #a cupful chopped suet #a lemon #a teaspoonful baking powder teaspoonful salt #d eggs ,milk to moisten #a cupful chopped citron peel cupful blanched1 chopped almonds pint 7#a cup7 ,sultana raisins pint 7#a cup7 currants pint 7#a cup7 seeded raisins #a teaspoonful powdered allspice teaspoonful grated nutmeg #a teaspoonful powdered ginger #a teaspoonful powdered cinnamon #a wineglassful brandy ,beat up the eggs1 add the strained juice of the lemon and all the other ingredients1 turn into a well-buttered casserole1 cover1 and steam steadily for five hours4 ,serve with hard sauce4 ,,prune ,,and ,,apple ,,tart lb4 stoned prunes #a lemon #c lbs4 apples lb4 7#a cup7 sugar ,pastry #a egg ,wash and stone the prunes2 peel1 core1 and slice the apples4 ,put them into a casserole1 sprinkle in the sugar and the grated rind of the lemon4 ,cover neatly with pastry1 brush over the top with beaten egg1 and bake in a hot oven for about three-quarters of an hour4 ,sprinkle over with sugar and serve hot or cold4 ,,prune ,,pudding lb4 prunes lemon #a tablespoonful cornstarch pint 7#a cup7 milk #b eggs #b heaping tablespoonfuls 7#b ozs47 sugar #b heaping tablespoonfuls 7#b ozs47 currants #a inch cinnamon stick #a wineglassful port wine ,wash the prunes and stew them gently with sufficient water to cover1 adding also the sugar1 cinnamon1 lemon rind1 and strained juice4 ,when tender1 remove the cinnamon and lemon rind2 stone the prunes and rub them through a sieve4 ,crack half of the stones and chop the kernels1 add them to the prune pulp1 and allow to cool a little4 ,clean the currants and soak them in the wine4 ,mix them with the cornstarch and add them to the prune mixture1 with the yolks of eggs and the whites stiffly beaten4 ,pour into a buttered earthenware dish1 dredge with sugar1 and bake for half an hour in a fairly hot oven4 ,serve hot4 ,,pumpkin ,,pie pint 7#a cup7 stewed pumpkin #d heaping tablespoonfuls 7#d ozs47 sugar teaspoonful powdered ginger teaspoonful powdered cinnamon teaspoonful grated nutmeg #a teaspoonful lemon extract #b eggs #a tablespoonful cornstarch pint 7#a cup7 cream #b tablespoonfuls melted butter ,line an earthenware pie-plate with pastry4 ,moisten the cornstarch with three tablespoonfuls of the cream4 ,bring the rest of the cream to boiling point1 stir in the cornstarch1 and continue stirring until thickened4 ,remove from the fire1 add the eggs well beaten and all the other ingredients4 ,turn into the prepared pie-plate and bake in a moderate oven for about one hour4 ,,rhubarb ,,meringue #a lb4 pink rhubarb #d ozs4 7#d heaping tablespoonfuls7 sugar #d eggs #a lemon #b tablespoonfuls sugar ,wash the rhubarb and cut it into inch lengths2 stew it with the sugar till tender2 strain the juice into a basin1 and rub the fruit through a sieve4 ,reduce the juice to half a cupful1 mix it with the fruit pure1 add the yolks of the eggs well beaten and the grated rind of the lemon4 ,turn into a buttered fireproof dish and bake for half an hour4 ,beat up the whites of the eggs to a stiff froth1 then beat into them two tablespoonfuls of sugar2 spread over the pudding1 dust over with sugar1 and return to the oven for ten minutes to set the meringue4 ,,rice ,,pudding lb4 7#a heaping cup7 rice #b quarts 7#h cups7 milk lb4 7#a cup7 sugar #a teaspoonful salt #b heaping tablespoonfuls 7#b ozs47 butter teaspoonful grated nutmeg #a teaspoonful rose extract ,wash the rice and soak it in one quart of the milk for one hour4 ,add the rest of the milk1 the sugar1 salt1 butter1 nutmeg1 and rose extract4 ,turn into a buttered earthenware dish and bake slowly for two hours4 ,,stewed ,,apricots ,,with ,,custard #ab apricots #d tablespoonfuls sugar #d eggs #a pint 7#b cups7 cream #a gill 7 pint7 rum ,a few slices sponge cake pint 7#a cup7 hot water ,peel the apricots and cut them into halves1 removing the stones4 ,put them into a casserole with two tablespoonfuls of the sugar and the water4 ,simmer till tender4 ,put the sponge cake into an earthenware dish1 lay the apricots on them4 ,beat up the eggs with the rest of the sugar1 add the cream to them1 then pour them into a double boiler4 ,stir over the fire till quite smooth1 then add the rum4 ,pour this over the apricots and serve hot4 ,,strawberry ,,batter ,,pudding #a pint strawberries #a pint 7#b cups7 milk #b tablespoonfuls melted butter #a pints 7#c cups7 flour #c eggs #a teaspoonful baking powder teaspoonful salt #a teaspoonful strawberry extract ,hard sauce ,add the milk gradually to the flour1 add the eggs well beaten1 salt1 baking powder1 and butter4 ,dredge the strawberries with flour1 stir them into the batter1 add the strawberry extract1 and turn into a buttered earthenware dish4 ,cover and steam for three hours4 ,serve with hard sauce4 ,,strawberry ,,custards #e eggs lb4 7#a cup7 ripe strawberries or strawberry jam lemon #a teaspoonful strawberry extract #d ozs4 7#d heaping tablespoonfuls7 sugar ,few drops red coloring ,remove the green stalks from the strawberries1 place the berries in a basin1 beat until quite liquid1 then add the yolks of the eggs well beaten1 sugar1 strained lemon juice1 and strawberry extract4 ,pour the mixture into a fireproof dish1 stand it in a saucepan of boiling water1 and stir it over the fire till it thickens3 it must not boil4 ,allow to get cold then add the stiffly beaten whites of the eggs1 stir lightly till all is well mixed4 ,pour into earthenware custard cups1 and serve cold decorated with a ripe strawberry on the top of each custard4 ,,vanilla ,,custard #a pint 7#b cups7 milk #d eggs #d heaping tablespoonfuls 7#d ozs47 sugar #a teaspoonful vanilla extract ,beat the eggs and the sugar together1 then add the milk and the vanilla extract4 ,divide the mixture into buttered earthenware custard cups1 cover with buttered papers1 and steam gently for half an hour4 ,,vermicelli ,,pudding lb4 vermicelli #a pint 7#b cups7 boiling milk #a oz4 7#a heaping tablespoonful7 butter #b ozs4 7#b heaping tablespoonfuls7 sugar #b tablespoonfuls finely chopped blanched almonds #c eggs ,grated rind #a lemon teaspoonful grated nutmeg ,crush the vermicelli in the hand till it is in quite short pieces4 ,put it into the boiling milk1 then add the butter1 and stir over the fire till it becomes thick2 this will take a quarter of an hour4 ,remove from the fire1 add the sugar1 almonds1 grated rind of lemon1 nutmeg1 and the yolks of the eggs1 stir all to mix thoroughly1 then add the stiffly beaten whites and stir them in gently4 ,pour into a well-buttered earthenware dish1 cover with the lid or a buttered paper1 and steam for one hour4 ,serve with sweet sauce4 ,the pudding can be baked in a moderate oven till it is nicely browned4 ,serve with cream4 ,,walnut ,,pudding #af walnuts #a oz4 7#a heaping tablespoonful7 butter #a teaspoonful almond extract teaspoonful vanilla extract ,pinch salt #b heaping tablespoonfuls browned bread crumbs #a pint 7#b cups7 milk #c eggs ,blanch the walnuts1 then chop them finely1 and mix with the bread crumbs2 put them into a fireproof dish with the milk1 and allow to boil up2 then simmer for ten minutes4 ,remove from the fire1 and when cool stir in the yolks of the eggs one by one1 add the salt1 extracts1 and the sugar2 mix thoroughly4 ,beat up the whites to a stiff froth1 and fold them in gently4 ,bake for half an hour in a moderate oven4 ,,invalid ,,recipes 8,eat in measure and defy the doctor0 ,,apple ,,pur,e #a lb4 apples #a teaspoonful butter #b heaping tablespoonfuls 7#b ozs47 sugar #a teaspoonful grated lemon rind #a bay leaf #a tablespoonful orange flower water #b egg whites ,peel1 core1 and slice the apples2 put them into a casserole1 with the butter1 sugar1 lemon rind1 bay leaf1 and orange flower water4 ,put the cover on the casserole and cook slowly to a pulp2 rub through a sieve1 and with it about three parts fill some small casseroles4 ,beat up the eggs1 then add two tablespoonfuls of sugar to them4 ,decorate the pure with this meringue and serve hot4 ,,baked ,,milk #a quart 7#d cups7 milk ,fresh or stewed fruit ,baked milk is often recommended as a dish for invalids4 ,put the milk into an earthenware jar1 cover it closely1 and allow it to bake very slowly for several hours in a moderately hot oven4 ,it should be thick and of a creamy consistency4 ,serve with fresh or stewed fruit4 ,,barley ,,gruel #b heaping tablespoonfuls 7#b ozs47 pearl barley #a strip lemon rind #a quart 7#d cups7 water #a heaping tablespoonful 7#a oz47 sugar #a wineglassful sherry wine ,wash the barley thoroughly2 put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity2 strain and add the sugar1 reheat in the casserole1 and add the wine4 ,,beef ,,tea ,,en ,,casserole #a lb4 lean beef #a pint 7#b cups7 water ,salt ,cut the beef into pieces1 then shred it with a sharp knife1 keeping back the fat and sinews2 put the shredded meat into a casserole with a pinch of salt and the cold water2 cover and allow it to stand in a cool place for two hours2 then set it in the oven for two hours4 ,remove the fat and serve hot4 ,,calf',s ,,sweetbreads #b calf's sweetbreads pint 7#a cup7 milk pint 7#a cup7 white sauce #a teaspoonful chopped parsley ,salt and pepper ,wash the sweetbreads and soak them in cold water for one hour4 ,drain them and put them into a saucepan1 cover with cold water1 and bring to the boil4 ,lift them into another saucepan1 cover with the milk1 let them simmer for twenty minutes4 ,trim them and remove all the fat and gristle4 ,warm the sauce in a casserole1 season it nicely1 put in the sweetbreads cut in slices1 and cook slowly until they are tender4 ,sprinkle the chopped parsley on the top and serve hot4 ,,chicken ,,panade #a chicken breast #b tablespoonfuls cream ,salt and pepper ,cut the chicken into small pieces and shred it finely2 put this into an earthenware dish or jar with as much water as will cover it1 add a pinch of salt1 and cover with paper2 stand the jar in a pan of boiling water1 allowing the water to come within an inch of the top2 cook in this way for two hours2 strain the liquid from the chicken1 pound it thoroughly and rub it through a sieve1 using the liquid to help it through2 reheat1 add the cream1 and add a little more seasoning if required4 ,,cold ,,lemon ,,pudding #a lemon pint 7#a cup7 water #a tablespoonful arrowroot #a tablespoonful sugar #b egg whites ,grate the lemon into a fireproof dish1 add the water1 and bring to boiling point4 ,mix the arrowroot with the sugar and strained lemon juice1 then pour into the boiling water and stir over the fire till thick4 ,beat up the whites of eggs and stir them in lightly4 ,serve cold in a dainty casserole4 ,,friar',s ,,omelet #e apples #d tablespoonfuls sugar teaspoonful powdered cinnamon #a tablespoonful butter #e eggs #b tablespoonfuls brown bread crust ,peel1 core1 and slice the apples into a saucepan1 add the sugar1 butter1 and cinnamon4 ,cook till tender and rub through a sieve4 ,add the bread crumbs1 yolks of the eggs1 and the whites of the eggs stiffly beaten4 ,turn into a buttered fireproof dish1 dredge the top with sugar1 bake in a moderate oven for twenty minutes4 ,serve hot4 ,,invalid ,,pudding pint 7#a cup7 milk #a heaping tablespoonful 7#a oz47 butter #a tablespoonful sugar #a heaping tablespoonful 7#a oz47 rice flour #b egg whites #b tablespoonfuls cream ,little grated nutmeg ,put the milk1 butter1 sugar1 and grated nutmeg into a saucepan and bring to boiling point4 ,mix the rice flour with the cream and stir into the boiling milk4 ,allow to cool for a minute1 then add the whites of eggs stiffly beaten4 ,pour into a buttered fireproof dish and bake quickly4 ,,jellied ,,fish #a flounder pint 7#a cup7 water ,salt and pepper #a heaping tablespoonful powdered gelatine #a teaspoonful lemon juice #a teaspoonful chopped parsley ,skin and fillet the flounder4 ,season the fillets with salt and pepper1 roll them up tightly1 lay in a small fireproof dish1 sprinkle the chopped parsley over them1 add the lemon juice and the gelatine mixed with the water4 ,bake for half an hour in a moderate oven4 ,serve cold garnished with parsley4 ,,milk ,,soup #a pint 7#b cups7 milk #a celery stalk #a egg ,salt1 pepper1 and grated nutmeg to taste cupful soft bread crumbs ,chop the celery and put it into an earthenware pan1 add the bread crumbs and the milk2 allow it to simmer for a quarter of an hour1 then strain it4 ,beat up the egg and add it to the soup2 reheat it but do not allow it to boil again4 ,season nicely with salt1 pepper1 and nutmeg4 ,,mulled ,,milk #a pint 7#b cups7 milk #a oz4 7#a heaping tablespoonful7 sugar #b egg yolks #a inch cinnamon stick ,put the milk and cinnamon stick into a fireproof pan1 bring to boiling point1 and boil for four minutes4 ,mix the yolks of the eggs1 sugar1 and three tablespoonfuls of cold milk together2 strain the hot milk and add it to the eggs1 then stir it over the fire until it begins to thicken--it must not boil2 pour it several times from one earthenware pitcher to another4 ,,oyster ,,soup #ab oysters #b tablespoonfuls butter #b tablespoonfuls flour pint 7#a cup7 oyster liquor pint 7#a cup7 cream ,salt1 pepper1 and grated nutmeg to taste #d tablespoonfuls milk ,toast points ,strain the liquor from the oysters1 rinse them1 and cut them into four pieces4 ,melt the butter1 stir in the flour1 add the milk1 oyster liquor1 seasonings1 and cream1 bring to boiling point and pour over the oysters in petites marmites4 ,serve with toast points4 ,,raspberry ,,souffl pint 7#a cup7 raspberries #b heaping tablespoonfuls 7#b ozs47 sugar #d tablespoonfuls water #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour #c tablespoonfuls cream #b eggs ,put the raspberries into a saucepan with the sugar and the water2 stir over the fire with a wooden spoon till the fruit is tender1 then rub through a sieve2 return to the pan1 add the butter1 flour1 and cream2 stir until it boils1 remove from the fire1 add the yolks of eggs and the whites stiffly beaten4 ,turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes4 ,serve at once4 ,,sago ,,gruel #b tablespoonfuls sago #a tablespoonful sugar #a pint 7#b cups7 water teaspoonful salt #a wineglassful sherry wine ,juice lemon ,grated nutmeg and ginger to taste ,put the sago and water into a casserole1 add the salt1 and let it stand for two hours to soften2 then boil it1 stirring constantly1 until it is thick1 add the wine1 sugar1 strained lemon juice1 ginger1 and nutmeg4 ,this is an excellent gruel for invalids4 ,,sago ,,jelly #d heaping tablespoonfuls 7#d ozs47 sago #a quart 7#d cups7 water #b tablespoonfuls maple syrup #b egg whites #a gill 7 cup7 whipped cream ,wash the sago1 put it into a casserole with the water and let it simmer for three hours2 as it boils add the maple syrup4 ,divide it into small casseroles4 ,beat up the cream with the whites of eggs stiffly beaten1 and decorate the jelly with them4 ,,savory ,,beef ,,jelly lb4 lean beef #a pint 7#b cups7 cold water ,salt #aj white whole peppers #a clove #b parsley sprigs #a bay leaf #a blade mace #a celery stalk #a tablespoonful powdered gelatine #d tablespoonfuls boiling water ,scrape the beef with a sharp knife1 and remove any fat and skin2 put it into an earthenware dish with the cold water and a pinch of salt4 ,tie the seasonings and the vegetables in a small piece of muslin and add them to the beef2 cover tightly and cook slowly in a moderate oven for three hours4 ,remove the lid two or three times during the cooking1 and stir the contents of the jar4 ,when cooked1 strain and allow the liquid to cool1 when the fat should be removed4 ,dissolve the gelatine in the boiling water and add it to the jelly4 ,divide it into dainty stoneware dishes4 ,,savory ,,custard #a gill 7 pint7 beef tea #a egg ,salt ,beat up the egg1 add to it the beef tea and a pinch of salt2 pour into a buttered earthenware custard cup1 cover with a buttered paper1 and steam until set4 ,,tapioca ,,creams pint 7#a cup7 milk #a tablespoonful 7 oz47 tapioca #a tablespoonful 7 oz47 sugar #b egg yolks #c tablespoonfuls cream teaspoonful almond extract ,a little red currant jelly ,soak the tapioca in the milk for one hour1 then stir over the fire till the tapioca is quite clear1 beat up the yolks with the sugar1 add to the mixture with the extract1 and stir until well mixed4 ,add the cream4 ,remove from the fire and divide into dainty earthenware dishes4 ,serve with a little red currant jelly on the top of each4 ,,tripe ,,fricass,e #a lbs4 fine tripe #a small onion pint 7#a cup7 milk #a egg yolk ,a little grated nutmeg #a tablespoonful cornstarch ,salt and pepper to taste ,prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed2 then cut it in small pieces1 and cover it with cold water2 let it boil for a quarter of an hour1 throw away the water1 and wash the tripe once more4 ,then put it in a casserole covered with cold water2 let it boil1 then allow it to simmer for four and a half hours2 add the onion1 and allow it to cook for a quarter of an hour longer4 ,take out the onion then and chop it up finely4 ,drain all the water from the tripe1 and replace it with the milk2 add the chopped onion1 and let it simmer for ten minutes4 ,now stir in the cornstarch moistened with a little cold milk1 add the seasonings1 and stir till it boils2 allow to cook for five minutes1 stirring all the time4 ,remove it from the fire1 and add the yolk of egg2 mix thoroughly1 and serve hot4 ,,cheese ,,recipes 8,cheese1 it is a peevish elf1 it digests all things but itself0 ,,baked ,,cheese pint 7#a cup7 grated cheese #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour #a gill 7 cup7 milk #c eggs ,salt and pepper to taste ,melt the butter1 stir in the flour1 add the milk1 salt and pepper4 ,when it comes to boiling point remove from the fire1 then add the yolks of the eggs1 the cheese1 and the whites of the eggs beaten to a stiff froth4 ,pour into a well-buttered fireproof dish1 and bake until brown4 ,serve hot4 ,,cheese ,,and ,,bread pint 7#a cup7 grated cheese pint 7#a cup7 milk pint 7#a cup7 bread crumbs #a heaping teaspoonful butter #c eggs ,seasoning of salt and red pepper ,scald the milk and butter together2 remove from the stove1 and add the cheese1 bread crumbs1 and seasonings4 ,beat up the eggs and add them lightly4 ,pour into a buttered fireproof dish and bake for half an hour4 ,serve at once4 ,,cheese ,,creams #b heaping tablespoonfuls grated cheese pint 7#a cup7 half-set aspic jelly pint 7#a cup7 whipping cream #a tablespoonful chopped parsley ,salt1 pepper1 and red pepper to taste ,beat up the cream till stiff and stir into it the cheese2 add the aspic jelly and the seasonings4 ,divide into china ramequins2 when set1 sprinkle over with a little chopped parsley4 ,serve very cold4 ,,cheese ,,and ,,rice #b cupfuls 7 lb47 grated cheese #a gill 7 cup7 boiled rice #b heaping tablespoonfuls 7#b ozs47 butter #b heaping tablespoonfuls 7#b ozs47 flour ,seasoning of salt and pepper #a pint 7#b cups7 milk ,a few bread crumbs ,blend the butter and flour together in a saucepan over the fire2 then gradually add the milk1 stirring constantly1 and cook for five minutes4 ,remove from the fire and season nicely with salt and pepper4 ,put the rice into a buttered fireproof dish1 then sprinkle in the cheese and pour in the sauce1 sprinkle a few bread crumbs on the top1 then a little grated cheese1 and bake in a hot oven for twenty minutes4 ,,cheese ,,with ,,noodles1 ,,spaghetti1 ,,or ,,macaroni #a cupful 7 lb47 grated cheese #c heaping tablespoonfuls 7#c ozs47 butter #a package medium noodles ,salt and paprika to taste ,boil the noodles in plenty of boiling salted water for twenty minutes1 then drain1 add the butter1 cheese1 salt1 and paprika4 ,stir over the fire in a fireproof dish till the cheese and butter are melted4 ,serve hot4 ,,cheese ,,appetizer #b cupfuls 7 lb47 cheese #a heaping tablespoonful 7#a oz47 butter #a can tomato soup #b eggs ,some crackers #a saltspoonful salt saltspoonful paprika ,cut the cheese into small pieces1 then melt it in a fireproof dish1 add the butter1 seasonings1 and tomato soup4 ,when well mixed1 add the eggs well beaten4 ,stir until it begins to thicken1 and serve at once on buttered crackers4 ,,cheese ,,salad lb4 ,american cheese pint 7#a cup7 chopped cooked chicken pint 7 cup7 chopped stuffed olives #b hard cooked eggs #a teaspoonful ,french mustard #c tablespoonfuls vinegar #d tablespoonfuls olive oil ,salt and red pepper to taste ,chop the cheese and mix it with the chicken and olives4 ,rub soft the yolks of the eggs1 add the mustard1 the vinegar1 the oil1 and seasonings to taste4 ,pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces4 ,,cheese ,,sandwiches #a lbs4 grated cream cheese #a large egg pint 7#a cup7 milk #a tablespoonful cornstarch #c canned red peppers teaspoonful lemon juice ,salt and red pepper to taste ,buttered slices of bread ,cook all the ingredients over the fire in a casserole for five minutes4 ,spread on the bread and toast them4 ,serve hot4 ,,cheese ,,tartlets #d heaping tablespoonfuls 7#b ozs47 grated cheese #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour pint 7#a cup7 milk #b eggs teaspoonful salt ,seasoning of pepper and paprika ,pastry ,roll the pastry out thinly1 and line some small thin casserole dishes with it4 ,blend the butter and flour together in a saucepan over the fire1 add the milk1 stir till it boils and thickens2 then remove the pan from the fire4 ,add the yolks of the eggs one by one1 mixing each one thoroughly2 add the cheese1 the seasonings1 and the whites of eggs stiffly beaten4 ,divide into the prepared dishes and bake in the oven for fifteen minutes4 ,serve at once4 ,,cheese ,,and ,,potatoes #b ozs4 7 cupful7 grated cheese #a cupful mashed potatoes #b egg yolks #a heaping tablespoonful 7#a oz47 butter #a tablespoonful chopped olives ,salt and pepper to taste #a tablespoonful finely chopped parsley ,beat up the yolks of eggs1 melt the butter and add it to them1 with the parsley1 potatoes1 cheese1 pickles1 and seasonings4 ,turn into a buttered fireproof dish1 brush over with the whites stiffly beaten1 mark with a fork or knife1 and bake in a hot oven till brown4 ,,cheese ,,and ,,corn #a cupful 7 lb47 grated cheese #a can corn #d soda crackers #a egg #a gill 7 cup7 milk ,salt and paprika to taste #a heaping teaspoonful butter ,roll the crackers1 add the egg well beaten1 butter1 cheese1 seasonings1 milk1 and corn4 ,mix well and turn into a buttered fireproof dish4 ,bake for thirty minutes in a hot oven4 ,,cheese ,,fondue lb4 7#b cupfuls7 grated cheese #a saltspoonful dry mustard #a heaping tablespoonful 7#a oz47 butter pint 7#a cup7 milk lb4 7#a cup7 fine bread crumbs #b eggs ,a dust of red pepper ,melt the butter in a fireproof dish1 add the milk1 bread crumbs1 cheese1 mustard1 and seasonings4 ,stir constantly for five minutes1 and then add the eggs well beaten4 ,serve hot4 ,,cheese ,,dainties #c heaping tablespoonfuls ,parmesan cheese #d eggs pint 7 cup7 milk ,salt1 pepper1 and red pepper to taste ,bring the milk to boiling point1 pour it over the eggs well beaten1 add the cheese1 salt1 pepper1 and red pepper2 pour into some buttered cocottes or ramequins4 ,stand the cases in a pan1 pour in some hot water2 place in the oven and cook till set4 ,garnish with parsley and serve hot4 ,,cheese ,,custards #d ozs4 7#a cup7 grated cheese #b eggs pint 7#a cup7 milk ,salt and pepper to taste ,a few sprigs parsley ,mix the eggs and milk in a saucepan over the fire1 stir them till they thicken slightly1 remove from the fire1 and add the cheese1 salt1 and pepper4 ,divide into small china ramequin cases and bake until brown4 ,serve with a small sprig of parsley in the center of each4 ,,cheese ,,and ,,macaroni #d heaping tablespoonfuls 7#b ozs47 grated cheese lb4 macaroni #a gill 7 pint7 stock #a gill 7 pint7 milk #a bay leaf #a slice onion #b heaping tablespoonfuls 7#b ozs47 butter #a tablespoonful flour ,salt and pepper to taste ,a few bread crumbs ,break up the macaroni into short pieces1 put it into a saucepan of boiling salted water1 add one teaspoonful of butter1 and boil quickly for half an hour4 ,put the stock1 bay leaf1 onion1 and milk into a saucepan and bring to boiling point4 ,blend the butter and flour together in a saucepan over the fire2 add the stock strained2 stir till it boils1 put in the macaroni and the grated cheese2 mix well and season with the salt and pepper4 ,butter a gratin dish1 sprinkle it over with bread crumbs and grated cheese1 pour in the mixture1 sprinkle over with some more bread crumbs and grated cheese1 put a few pieces of butter here and there on the top1 and bake in a moderate oven for a quarter of an hour4 ,serve hot in the dish in which it was cooked4 ,,cheese ,,pudding #b cupfuls 7 lb47 grated cheese #a teaspoonful flour pint 7#a cup7 hot milk #a heaping teaspoonful butter #b eggs #b tablespoonfuls bread crumbs ,salt and pepper to taste ,put the cheese into a bowl1 add the flour1 salt and pepper1 bread crumbs1 milk1 butter1 the yolks of the eggs and the whites well beaten4 ,mix gently1 pour into a buttered earthenware dish1 and bake for a quarter of an hour in a moderate oven4 ,serve hot4 ,,cheese ,,souffl,s #f heaping tablespoonfuls 7#c ozs47 grated cheese #a heaping tablespoonful 7#a oz47 butter #a level tablespoonful flour #b eggs #a gill 7 cup7 milk ,salt and pepper to taste ,melt the butter1 stir in the flour1 add the milk1 and stir till it cooks for three minutes2 remove from the fire1 add the yolks of eggs well beaten1 the cheese1 seasonings1 and the whites stiffly beaten2 divide into buttered ramequins1 and bake for ten minutes4 ,serve quickly4 ,,cheese ,,and ,,tomatoes #c tablespoonfuls grated cheese #d ripe tomatoes #b eggs #a tablespoonful butter ,salt and paprika to taste ,skin the tomatoes and rub them through a sieve1 add the cheese1 salt1 paprika1 and eggs well beaten4 ,melt the butter in an earthenware dish1 pour in the mixture1 and bake in a moderate oven for ten minutes4 ,serve immediately4 ,,cheese ,,cake #a lb4 pot cheese lb4 7#b cups7 flour #b teaspoonfuls baking powder ,juice lemon #f ozs4 7 cup7 sugar #f ozs4 7 cup7 butter #a gill 7 cup7 milk #a egg cupful cleaned currants ,rub half a cupful of the butter into the flour1 add half a cupful of the sugar1 baking powder1 egg well beaten1 milk1 and strained juice of lemon4 ,line a buttered baking earthenware dish with this paste4 ,mix the cheese smoothly with the rest of the sugar and butter4 ,spread this filling into the prepared casserole4 ,sprinkle the currants on the top and bake in a hot oven for half an hour4 ,,scalloped ,,cheese pint 7#a cup7 grated cheese #c eggs #a pints 7#c cups7 milk teaspoonful mustard ,salt and red pepper to taste #d slices bread #a tablespoonful butter ,remove the crusts from the bread after it has been spread with the butter4 ,place the bread in a fireproof dish1 then sprinkle in the cheese4 ,beat up the eggs1 add the milk and seasonings2 pour them over the bread and cheese4 ,allow to remain for half an hour4 ,bake in a hot oven for twenty minutes4 ,,welsh ,,rarebit pint 7#a cup7 grated ,american cheese #a heaping tablespoonful 7#a oz47 butter #c tablespoonfuls of milk1 cream1 or ale #a teaspoonful made mustard ,salt and red pepper to taste #a egg ,some hot buttered toast or crackers ,melt the butter in a casserole1 add the seasonings1 and the cheese4 ,when melted1 add the milk1 cream or ale2 stir vigorously till smooth1 add the egg well beaten quickly and pour over the buttered toast or crackers4 ,,egg ,,recipes 8,what1 all my pretty chickens0 ,,curried ,,eggs #f hard cooked eggs #a cupful plain boiled rice #a onion #a heaping tablespoonful 7#a oz47 butter #a heaping teaspoonful flour #b teaspoonfuls curry powder #a teaspoonful salt #a teaspoonful lemon juice pint 7#a cup7 stock or water ,chop the onion and fry it for a few minutes in the butter1 add the flour1 curry powder1 salt1 lemon juice1 and water2 allow to cook slowly for fifteen minutes in a casserole4 ,add four of the eggs cut in quarters1 and garnish with the other two eggs4 ,serve in the casserole4 ,,eggs ,,in ,,cocottes #d eggs teaspoonful onion juice teaspoonful salt #a saltspoonful white pepper pint 7#a cup7 milk ,some bread sauce ,break the eggs into a bowl1 add the onion juice1 salt1 and pepper4 ,beat only until thoroughly blended1 then add gradually the milk4 ,divide equally into six well-buttered cocottes or souffl cases4 ,stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes1 or until firm to the touch4 ,serve with bread sauce4 ,,egg ,,pudding #e eggs #b ozs4 7 cup7 sugar #b ozs4 7 cup7 flour #b ozs4 7 cup7 butter #a pint 7#b cups7 boiling milk #c tablespoonfuls cold milk teaspoonful vanilla extract ,cream sauce ,mix the sugar and the flour with the cold milk1 stir them into the boiling milk1 and cook until thick and very smooth2 remove from the fire and add the butter4 ,beat in the yolks of the eggs1 the extract1 and mix in gently the whites of the eggs stiffly beaten4 ,turn into a buttered fireproof dish and bake for about thirty-five minutes4 ,serve hot with cream sauce4 ,to make the sauce3 ,beat half a cupful of butter with one cupful of powdered sugar1 then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract4 ,,egg ,,tartlets #e eggs #f tablespoonfuls chopped cooked ham #b heaping tablespoonfuls white bread crumbs gill 7#d tablespoonfuls7 milk #a tablespoonful butter #c tablespoonfuls browned bread crumbs ,salt1 pepper1 and grated nutmeg ,chop the ham finely1 put it into a basin1 add the white bread crumbs1 the milk1 and seasoning of salt1 pepper1 and nutmeg4 ,butter some ramequins1 sprinkle them with the browned bread crumbs1 and line them neatly with the ham paste4 ,break an egg into each1 put one or two small pieces of butter on the top1 sprinkle over with a little pepper1 and bake for twelve minutes4 ,serve hot4 ,,eggs ,,in ,,tomatoes #d eggs #d firm tomatoes #a heaping tablespoonful 7#a oz47 butter #a teaspoonful chopped parsley ,salt1 pepper1 and dust of paprika ,wipe each tomato and cut a round piece from the stalk end4 ,remove enough pulp to leave room for one egg dropped carefully into each1 first dusting the inside of the tomatoes with salt1 pepper1 and paprika4 ,put a small piece of butter on the top of each egg2 place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set4 ,sprinkle with salt1 pepper1 and parsley4 ,serve hot4 ,,eggs ,,with ,,spinach #d or #e eggs #c heaping tablespoonfuls 7#c ozs47 butter peck spinach 7#b lbs47 ,salt and pepper ,wash the spinach carefully to remove all dirt and grit1 then put it into a saucepan1 put on the cover1 and cook for ten minutes4 ,add the butter1 salt1 and pepper to taste2 allow it to cook slowly for one hour in its own juices4 ,divide it into buttered ramequins1 making it into neat little nests4 ,drop an egg into each of these nests1 and bake for eight minutes in a moderately heated oven4 ,the whites of the eggs should harden1 but the yolks should be soft4 ,serve very hot4 ,,egg ,,soup #d egg yolks lb4 7 cup7 butter #a onion #a tablespoonful flour #a pints 7#c cups7 water ,salt and pepper #a tablespoonful chopped parsley ,toast points ,chop the onion and fry it for a few minutes in the butter1 stir in the flour1 cook a minute1 then add the water1 bring to boiling point1 and season with parsley1 salt1 and pepper4 ,beat up the yolks of the eggs1 add them off the fire1 stirring till all is mixed4 ,have the toast points in petites marmites1 pour in the soup1 and serve as quickly as possible4 ,,egg ,,and ,,mushroom ,,ragout #c hard cooked eggs lb4 mushrooms #a heaping tablespoonful 7#a oz47 butter #a pint 7#a cup7 stock #a teaspoonful flour ,salt and pepper ,little chopped parsley ,peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish1 add the flour1 stock1 salt1 and pepper4 ,boil for three minutes1 add two of the eggs cut lengthways4 ,garnish with the other egg and the parsley4 ,,eggs ,,in ,,ramequins #e hard cooked eggs lb4 mushrooms #c tablespoonfuls butter #a pint 7#b cups7 white sauce cupful cooked chopped ham ,a few bread crumbs cupful melted butter ,salt and pepper to season ,peel the mushrooms and cut them into small pieces2 cook them in the three tablespoonfuls of butter till the butter is absorbed1 then add the white sauce and allow to simmer for a quarter of an hour4 ,add the ham and the cooked eggs1 cut in slices2 season nicely1 and turn into well-buttered ramequins1 cover with some bread crumbs mixed with the melted butter1 and heat thoroughly in the oven4 ,serve hot4 ,,eggs ,,with ,,cream #f eggs pint 7#a cup7 cream ,salt and pepper lb4 thinly cut bacon #a heaping tablespoonful 7#a oz47 butter ,spread the butter on the bottom of a shallow fireproof dish1 pour in the cream1 sprinkle in a little salt and pepper1 break the eggs carefully into the dish2 partly cook the bacon in front of the fire1 then place it on the top of the eggs4 ,bake for ten minutes and serve hot4 ,this dish may be prepared in small casseroles1 allowing one egg to each dish4 ,,eggs ,,with ,,macaroni #d hard cooked eggs lb4 spaghetti #a heaping tablespoonful 7#a oz47 butter #b heaping tablespoonfuls 7#a oz47 grated cheese pint 7#a cup7 white sauce #a tablespoonful finely chopped parsley ,salt and pepper ,break the spaghetti into a saucepan of fast boiling water1 add one teaspoonful of butter1 and cook it until tender1 then drain4 ,thickly butter a fireproof dish1 put in a layer of spaghetti1 then a layer of sliced hard cooked eggs2 dust these with a little salt and pepper4 ,illustration3 ,,assorted ,,small ,,casseroles ,illustration3 ,,egg ,,and ,,potato ,,pie ,next put in more spaghetti1 then more slices of egg1 and so on until the dish is full1 ending with the spaghetti4 ,pour the white sauce over this and sprinkle the cheese on it4 ,put the rest of the butter in little lumps on the top4 ,bake in a quick oven for ten minutes4 ,decorate with the chopped parsley and sliced eggs4 ,,egg ,,and ,,potato ,,pie #e hard cooked eggs pint 7#a cup7 white sauce #aj boiled potatoes #a heaping tablespoonful 7#a oz47 butter #c tablespoonfuls hot cream ,seasoning salt1 pepper1 and grated nutmeg ,chopped parsley ,shell the eggs and cut them into slices not too thin4 ,mash the potatoes and mix them with the butter and the cream4 ,season with salt1 pepper1 and a very little nutmeg4 ,line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs1 scatter some chopped parsley over them1 and cover with the white sauce4 ,continue alternate layers of potato1 egg1 sauce1 and parsley until the quantities are used4 ,cover the top with the mashed potatoes2 smooth carefully over and mark with a fork2 brush with beaten egg2 bake for half an hour in a moderately hot oven4 ,,eggs ,,au ,,gratin #f hard cooked eggs #b tablespoonfuls grated cheese #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 butter pint 7 cup7 milk #c tablespoonfuls cream ,salt1 red pepper1 and white pepper to taste #b raw egg yolks ,toast points ,divide the eggs into halves lengthways and place them in a buttered gratin dish4 ,melt the butter1 stir in the flour1 add the milk1 stir till boiling1 then add one tablespoonful of the cheese and the seasonings4 ,cook for five minutes1 remove from the fire1 add the yolks of eggs1 mix well1 and pour over the hard cooked eggs4 ,sprinkle with the rest of the cheese and brown in the oven4 ,garnish with the toast points and serve hot4 ,,eggs ,,and ,,bacon lb4 bacon lb4 mushrooms #d poached eggs #a tablespoonful finely chopped parsley #b tablespoonfuls bread crumbs #a heaping tablespoonful 7#a oz47 butter ,salt and pepper ,fry the bacon1 then chop it and put it into a gratin dish4 ,peel the mushrooms and fry them lightly in butter1 chop them1 and lay them on the top of the bacon1 sprinkle in a little salt and pepper4 ,poach and drain the eggs1 and lay them on the top of the mushrooms4 ,put the parsley1 butter1 and bread crumbs on the top and bake for six minutes4 ,serve hot4 ,,golden ,,eggs #d hard cooked eggs #a tablespoonful vinegar #a egg yolk #a heaping tablespoonful 7#a oz47 butter #a heaping tablespoonful 7#a oz47 flour pint 7#a cup7 milk ,salt and pepper ,some crotons ,put the vinegar into a casserole and boil it till it almost evaporates1 then add the butter and the flour1 mix well1 add the milk1 stir till it boils1 and cook for five minutes1 stirring all the time2 then add the raw yolk of egg1 salt and pepper to taste1 stir for a few minutes longer4 ,cut the whites of hard boiled eggs in strips1 add them to the mixture4 ,turn out on to a shallow earthenware dish1 rub the yolks through a sieve on the top4 ,put the crotons round the edge4 ,,scotch ,,woodcock #c hard cooked eggs #c tablespoonfuls grated cheese #a heaping tablespoonful 7#a oz47 flour #a heaping tablespoonful 7#a oz47 butter #a gill 7 cup7 milk #a gill 7 cup7 stock teaspoonful anchovy extract ,salt1 pepper1 and red pepper #a teaspoonful chopped parsley #b rounds buttered toast ,place one round of toast in a buttered fireproof dish4 ,chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt1 pepper1 and red pepper2 place the other round of toast on the top1 put in the oven to keep hot4 ,blend the butter and flour in a saucepan over the fire2 stir in the milk1 stock1 anchovy1 the remainder of the cheese1 and seasoning4 ,cook for a few minutes and pour over the toast4 ,divide the toast into squares1 garnish with the chopped parsley and the yolks of eggs rubbed through a sieve4 ,serve hot4 ,,scrambled ,,eggs ,,with ,,mushrooms #d eggs #a heaping tablespoonful 7#a oz47 butter #h small mushrooms #a tablespoonful cream #a slice buttered toast ,salt1 pepper1 and red pepper ,wash and peel the mushrooms1 chop them finely1 and fry them in a little melted butter4 ,beat up the eggs1 and pour them into a saucepan2 add the cream1 mushrooms1 butter1 and seasonings4 ,stir over a quick fire until the eggs are lightly set4 ,have the toast neatly trimmed ready on a hot fireproof dish1 put the egg mixture on the top of it1 and serve immediately4 ,,shrimp ,,eggs #f eggs #ah large picked shrimps #c heaping tablespoonfuls finely chopped cooked tongue #a tablespoonful cream #b tablespoonfuls sherry wine #a pint 7#b cups7 good thick gravy ,a few drops red coloring ,some parsley ,salt and pepper ,butter some small casseroles and break into each an egg2 put into the oven and let cook1 but they must not harden4 ,put the gravy into a saucepan1 add the sherry wine1 the tongue1 and the shrimps1 simmer for ten minutes1 but do not allow it to boil4 ,season nicely1 add the cream and red coloring2 pour over the eggs1 place a sprig of parsley in the center of each1 and serve at once4 ,,souffl ,,omelet #f eggs #c heaping tablespoonfuls 7#c ozs47 sugar #a tablespoonful cornstarch teaspoonful rose extract ,some raspberry preserves ,beat the yolks of the eggs and the sugar thoroughly together2 then add the cornstarch and the rose extract4 ,add a pinch of salt to the whites of eggs and beat them up stiffly4 ,mix them carefully with the yolks and sugar4 ,turn half of the mixture into a buttered fireproof dish1 spread over with raspberry preserves1 then put the remainder of the mixture on the top1 smooth over with a knife1 dredge with sugar1 and make a few incisions with the point of a knife1 so as to form a pretty design4 ,bake in a moderately hot oven for twenty-five minutes4 ,place the dish on a folded napkin and send to table at once4 ,,swiss ,,eggs #f eggs #c tablespoonfuls butter #a gill 7 cup7 cream ,salt and pepper ,swiss cheese ,melt the butter in a fireproof baking dish1 break into it the eggs1 cover them with very thin slices of ,swiss cheese1 and sprinkle over a little salt and pepper4 ,bake in a moderate oven till the eggs are set and the cheese melted4 ,,venetian ,,eggs #c eggs pint 7#a cup7 strained tomato juice ,salt and pepper #a heaping tablespoonful 7#a oz47 butter pint 7#a cup7 grated cheese ,melt the butter in a casserole1 add the grated cheese1 and stir until melted4 ,pour in the tomato juice1 and when this begins to thicken1 add the eggs1 which have been lightly beaten4 ,season with salt and pepper and serve on hot toasted crackers4 ,,sauce ,,recipes 8,epicurean cooks sharpen with cloyless sauce his appetite0 ,,arrowroot ,,sauce #b ozs4 7#b heaping tablespoonfuls7 arrowroot #b tablespoonfuls sugar pint 7#a cup7 water pint 7#a cup7 milk #a teaspoonful rose extract ,mix the arrowroot with the water in a small earthenware pan1 add the milk1 sugar1 and boil for four minutes2 add the rose extract or any flavoring preferred4 ,b,,chamel ,,sauce #a pint 7#b cups7 milk #a small carrot #a celery stalk #a small onion #b tablespoonfuls flour #b tablespoonfuls butter #a bay leaf #ab whole peppers #a gill 7 cup7 cream ,salt and pepper ,wash and prepare the vegetables1 then slice them4 ,put them into an earthenware dish with the milk1 whole peppers1 and bay leaf1 and let them cook in it until it is well flavored4 ,melt the butter in another pan1 stir in the flour smoothly1 then strain in the milk1 and stir it over the fire till it boils2 then let it simmer for ten minutes4 ,next strain it1 return it to the pan1 reheat it1 season it to taste1 and1 lastly1 add the cream1 taking care that it does not again reach boiling point4 ,,brown ,,gravy pint 7#a cup7 water #a blade mace #a shallot or small onion sliced #a heaping teaspoonful flour #a oz4 7#a heaping tablespoonful7 butter teaspoonful meat extract #a tablespoonful mushroom ketchup teaspoonful kitchen bouquet ,salt and pepper #a teaspoonful lemon juice #a bay leaf #a wineglassful port wine ,melt the butter in a fireproof dish1 then fry in it the onion or shallot1 sliced1 add the flour1 and brown it also1 add all the rest of the ingredients except the wine1 allow to boil for eight minutes1 strain1 add the wine1 reheat1 but do not allow it to boil1 and serve4 ,another method is to pour away all the fat from the roasting dish1 retaining the brown sediment1 add to this one cupful of water1 one teaspoonful of flour1 half a teaspoonful of meat extract1 seasoning of salt1 pepper1 and celery salt1 a few drops of kitchen bouquet2 stir till boiling1 allow to boil for five minutes1 stirring all the time4 ,strain into an earthenware gravy boat4 ,,chocolate ,,sauce #e squares grated chocolate lb4 7#a cup7 sugar #a gill 7 cup7 milk #a teaspoonful vanilla extract ,put these ingredients into a fireproof dish over the fire2 stir until the sugar is dissolved1 and boil until the mixture forms a soft ball when dropped into ice water4 ,serve at once with ice cream4 ,,cucumber ,,sauce #d large cucumbers #a teaspoonful white pepper #a grated onion #a teaspoonful salt #c tablespoonfuls tarragon vinegar #a gills 7 cup7 whipping cream ,peel and grate the cucumbers1 which should be large and crisp2 when the pulp is thoroughly drained1 turn it into an earthenware bowl2 add the pepper1 the onion1 grated1 the salt1 and vinegar4 ,mix and fold in the whipped cream at serving time4 ,,custard ,,sauce #b eggs #a pint 7#b cups7 milk #a tablespoonful cornstarch #a tablespoonful sugar teaspoonful vanilla extract ,moisten the cornstarch with a little of the milk1 add the eggs and the sugar1 beat well together1 make the milk hot1 add it to the cornstarch and eggs1 stir well1 return the mixture to the casserole1 and let it thicken1 stirring all the time1 but it must not boil or it will curdle4 ,add the vanilla extract4 ,serve hot or cold4 ,,currant ,,sauce #c ozs4 7#c tablespoonfuls7 currants #a tablespoonful fine bread crumbs #d cloves #a oz4 7#a heaping tablespoonful7 butter #a wineglassful port wine #a blade mace ,wash the currants and put them with the other ingredients into a fireproof dish1 cook gently for twenty minutes1 stirring till smooth1 and serve in an earthenware sauce boat4 ,the cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served4 ,this sauce is good served with venison4 ,,egg ,,sauce #a yolk hard cooked egg #b raw egg yolks #a tablespoonful lemon juice #a teaspoonful chopped parsley ,salt1 pepper1 and paprika #a oz4 7#a heaping tablespoonful7 butter #a oz4 7#a heaping tablespoonful7 flour pint 7#a cup7 milk #a gill 7 cup7 stock ,melt the butter in a fireproof dish1 stir in the flour1 milk1 stock1 parsley1 seasonings1 and the hard cooked yolk of egg rubbed through a sieve4 ,stir till it boils for three minutes1 then remove from the fire and stir in the raw yolks of eggs and the lemon juice4 ,,espagnole ,,sauce #b ozs4 7#b heaping tablespoonfuls7 butter #b tablespoonfuls flour #a pint 7#b cups7 brown stock #a carrot #a shallot #a small onion #a small slice ham #a wineglassful sherry wine #a gill 7 cup7 tomato sauce ,salt and pepper ,wash and prepare the vegetables1 slice and dice them4 ,heat the butter in a casserole1 put in the vegetables and ham1 then fry them a good brown color4 ,stir in the flour and brown it slightly1 add the stock1 stir it over the fire till it boils1 then add the wine1 tomato sauce1 and salt and pepper to taste4 ,let it come to boiling point1 then skim it well1 strain it1 and it is ready for use4 ,,hard ,,sauce #d ozs4 7#d heaping tablespoonfuls7 butter #b ozs4 7#b heaping tablespoonfuls7 sugar #b heaping tablespoonfuls chopped almonds #a tablespoonful sherry wine or brandy ,blanch the almonds and chop them very fine1 add the wine or brandy4 ,beat up the butter and sugar to a cream1 then beat in the almonds4 ,chill and serve in a heap in a dainty ramequin4 ,,hollandaise ,,sauce #d egg yolks #d ozs4 7#d heaping tablespoonfuls7 sweet butter #b tablespoonfuls vinegar #a tablespoonful cold water ,salt to taste ,break the eggs into a fireproof dish1 beat them up1 then stir in the water and the vinegar4 ,mix carefully over the fire till it thickens1 and be careful that it does not curdle4 ,stir in the butter and add the salt4 ,,horseradish ,,sauce #f tablespoonfuls grated horseradish #a egg yolk teaspoonful salt #a tablespoonful vinegar #a gill 7 cup7 whipping cream ,mix the horseradish1 yolk of egg1 and salt together1 then add the vinegar and fold in the whipped cream4 ,if the horseradish is already in vinegar1 omit the tablespoonful of vinegar and press the horseradish until dry4 ,,lemon ,,sauce #b lemons #a oz4 7#a heaping tablespoonful7 sugar #a tablespoonful cornstarch pint 7#a cup7 water ,put the water on to boil in a fireproof dish4 ,mix the cornstarch smoothly and thinly with the strained lemon juice4 ,when the water boils1 pour in the cornstarch and stir till it boils4 ,now add the sugar and the grated rind of the lemons4 ,serve hot in an earthenware sauce boat4 ,,mayonnaise ,,sauce pint 7#a cup7 olive oil #a egg yolk #a tablespoonful vinegar #a tablespoonful lemon juice teaspoonful powdered sugar teaspoonful salt ,dash of red pepper teaspoonful mustard ,mix together in an earthenware bowl the salt1 red pepper1 mustard1 and yolk of egg4 ,beat with a wooden spoon until slightly thickened4 ,add the sugar and a teaspoonful of lemon juice or vinegar1 and when well blended with the other ingredients add the olive oil gradually1 beating constantly4 ,when several teaspoonfuls of the oil have been added1 a small egg-beater may be substituted for the wooden spoon1 and the oil may be added faster4 ,when the mixture becomes too thick to beat easily1 add a little of the lemon juice or vinegar1 then more oil1 and so on1 alternating until all the ingredients are used4 ,if liked1 add more seasonings4 ,,mushroom ,,gravy lb4 chopped mushrooms #a heaping teaspoonful flour ,salt and pepper #a slice onion pint 7#a cup7 water #a tablespoonful mushroom ketchup #a oz4 7#a heaping tablespoonful7 butter ,salt and pepper to taste teaspoonful meat extract ,fry the mushrooms1 onion1 and the flour in the butter in a fireproof dish for a few minutes1 add the seasonings1 meat extract1 mushroom ketchup1 and the water2 boil for eight minutes1 stirring occasionally1 and serve4 ,if preferred1 the mushrooms can be rubbed through a sieve to press out all the juice2 they can then be reheated and served4 ,,onion ,,sauce #d onions ,salt and pepper #a dessertspoonful vinegar #a oz4 7#a heaping tablespoonful7 butter #a oz4 7#a heaping tablespoonful7 flour teaspoonful sugar #b tablespoonfuls cream pint 7#a cup7 milk ,peel the onions and drop them into plenty of boiling salted water1 add the vinegar1 and boil for a quarter of an hour4 ,drain and rinse them in clean warm water and chop them up4 ,melt the butter in a fireproof dish1 stir in the flour1 then gradually add the milk1 and stir till they boil2 add the sugar1 onions1 and a little salt and pepper2 stir till boiling2 rub the whole through a sieve1 reheat1 then add the cream and serve hot4 ,,oyster ,,sauce #ab oysters #a tablespoonful butter #a tablespoonful flour ,salt and pepper #a gill 7 cup7 milk #a gill 7 cup7 stock #a gill 7 cup7 cream ,a few drops lemon juice ,blend the butter and flour together in a fireproof dish1 then add gradually the milk and stock and boil for five minutes1 stirring all the time2 add the lemon juice1 cream1 salt1 pepper1 and the oysters divided into two or four pieces1 according to size4 ,do not boil the sauce after the oysters are added4 ,,parsley ,,sauce #c tablespoonfuls chopped parsley pint 7#a cup7 milk ,pepper and salt to taste #b ozs4 7#b heaping tablespoonfuls7 butter #a oz4 7#a heaping tablespoonful7 flour ,blend the butter and the flour in a fireproof dish1 then gradually add the milk1 stir till boiling2 add the seasonings and cook for eight minutes2 then add the chopped parsley1 stir1 and serve4 ,,plum ,,sauce #a pint 7#b cups7 stoned plums #a gill 7 cup7 water #d ozs4 7#d heaping tablespoonfuls7 sugar #a teaspoonful lemon extract ,put the stoned plums into an earthenware dish1 add the water and the sugar2 stir them over the fire until the plums are quite smooth2 rub through a sieve1 add the lemon extract1 and serve with any steamed pudding4 ,,pistachio ,,sauce #b ozs4 7#b heaping tablespoonfuls7 chopped pistachio nuts #a tablespoonful cornstarch #a gill 7 cup7 water #a oz4 7#a heaping tablespoonful7 sugar #a tablespoonful cream #a wineglassful ,marsala wine teaspoonful pistachio extract ,blanch the pistachio nuts1 then pound them till smooth4 ,mix the cornstarch smoothly with the water in a fireproof dish1 add the pistachio nuts1 and let them boil1 keeping them well stirred4 ,add the sugar1 cream1 ,marsala wine1 and pistachio extract4 ,strain the sauce and it is ready4 ,,sauce ,,tartare pint 7#a cup7 mayonnaise sauce #a tablespoonful chopped parsley #a tablespoonful chopped olives #a tablespoonful chopped pickles #a teaspoonful chopped chives #a tablespoonful chopped capers ,put the mayonnaise dressing into an earthenware bowl1 then mix in all the other ingredients4 ,,tomato ,,sauce lb4 tomatoes or #a can of tomatoes #a onion ,a bunch sweet herbs pint 7#a cup7 stock or water teaspoonful salt ,a few drops of red coloring #a carrot #a turnip #b ozs4 7#b heaping tablespoonfuls7 butter #a oz4 7#a heaping tablespoonful7 flour #d whole peppers ,bunch of parsley ,blade of mace #a bay leaf ,put the butter into a casserole with the carrot1 turnip1 onion1 and tomatoes cut up into pieces1 add the herbs1 parsley1 bay leaf1 whole peppers1 and mace1 and fry for ten minutes1 then add the flour1 the stock or water1 salt1 and red coloring1 stir till boiling1 then simmer slowly for forty minutes1 rub through a sieve1 reheat1 and serve4 ,,white ,,sauce #a oz4 7#a heaping tablespoonful7 butter #a oz4 7#a heaping tablespoonful7 flour pint 7#a cup7 milk or water #a bay leaf ,a few drops lemon juice ,salt and pepper to taste ,blend the butter and the flour together in an earthenware dish1 then add the milk1 bay leaf1 and salt1 stir over the fire until it boils and thickens1 then remove the bay leaf1 season it to taste with salt1 pepper1 and lemon juice1 and it is ready4 ,to make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract4 ,,cake ,,and ,,bread ,,recipes 8',tis passing good3 ,i prithee let me have it0 ,,apple ,,bread compressed yeast cake pint 7#a cup7 milk #a lb4 7#d cups7 flour #c ozs4 7#c heaping tablespoonfuls7 sugar #f ozs4 7 cup7 butter #c eggs ,apple sauce ,at night dissolve the yeast cake in the milk4 ,the milk should be heated to boiling point1 then cooled to lukewarm4 ,sift the flour into an earthenware basin1 add the sugar1 and rub the butter well into them4 ,add the milk1 the eggs well beaten1 and beat with a wooden spoon until the dough is blistered4 ,cover and set over night in a warm place4 ,the next day roll the dough in two cakes1 each about half an inch thick2 spread the lower one with tart apple sauce1 then butter the other slightly and lay over it1 and let them rise together in a buttered fireproof dish for half an hour4 ,bake in a moderate oven till the bread is ready4 ,when taken from the oven spread with more apple sauce2 dredge with sugar and return to the oven to glaze4 ,serve hot4 ,,apple ,,sauce ,,cake pint 7#a cup7 sour apple sauce #a teaspoonful baking soda lb4 7#a cup7 sugar lb4 7 cup7 butter or lard #a saltspoonful salt teaspoonful powdered cloves #a teaspoonful powdered cinnamon teaspoonful grated nutmeg #c tablespoonfuls warm water #g ozs4 7#a cups7 flour #a cupful ,sultana raisins ,cream the butter and sugar together1 add the salt1 spices1 raisins1 cleaned1 the soda dissolved in the warm water1 apple sauce1 and the flour4 ,beat all thoroughly together and pour into a buttered and floured shallow casserole4 ,bake in a moderate oven for forty-five minutes4 ,,brandy ,,cake #f ozs4 7 cup7 butter #ab ozs4 7#a cups7 sugar #b eggs lb4 7#c cups7 flour #c gills 7#a cups7 milk #b heaping teaspoonfuls baking powder #a gill 7 cup7 brandy ,beat the butter and sugar to a cream1 then add the yolks of the eggs1 beating them well in1 the milk1 flour1 baking powder1 brandy1 and the whites of eggs beaten stiffly4 ,turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour4 ,,cheese ,,cake #d ozs4 7 cup7 butter #a lb4 7#b cups7 sugar #d eggs #d ozs4 7#a cup7 flour pint 7#a cup7 milk #b lbs4 pot cheese #a lemon ,pastry ,line a well-buttered casserole with pie crust4 ,beat the butter and sugar to a cream1 then beat in the yolks of the eggs1 add the flour1 milk1 cheese1 grated lemon rind1 and the stiffly beaten whites of the eggs4 ,bake for fifty minutes in a moderate oven4 ,allow it to cool in the casserole4 ,dust thickly over with powdered sugar4 ,,chocolate ,,cake #d ozs4 7 cup7 butter #ab ozs4 7#a cups7 sugar #b eggs #a gill 7 cup7 sour milk #a square chocolate #a gill 7 cup7 boiling water #a teaspoonful vanilla extract teaspoonful rose extract lb4 7#b cups7 flour #a teaspoonful baking soda ,cream the butter and sugar together1 then add the eggs well beaten1 the milk1 the chocolate dissolved in the boiling water1 the extracts1 the flour1 and the soda4 ,mix carefully1 turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour4 ,,cocoa ,,sponge ,,cake #b ozs4 7 cup7 cocoa #c eggs #a gill 7 cup7 cold water #a teaspoonful vanilla extract #b teaspoonfuls baking powder #a teaspoonful powdered cinnamon teaspoonful salt #g ozs4 7#a cups7 flour teaspoonful grated nutmeg #ab ozs4 7#a cups7 sugar ,beat up the yolks of the eggs till light1 then add the water1 sugar1 and vanilla4 ,mix together the flour1 nutmeg1 cocoa1 cinnamon1 salt1 and baking powder1 then add them to the sugar4 ,fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready4 ,,coffee ,,bread pint 7#a cup7 scalded milk #d ozs4 7 cup7 butter #d ozs4 7 cup7 sugar teaspoonful salt #a compressed yeast cake #a gill 7 cup7 warm milk #a egg #a cupful ,sultana raisins ,flour ,scald the milk1 add the butter1 sugar1 and salt to it2 when lukewarm1 add the yeast cake dissolved in the lukewarm milk1 the egg well beaten1 the raisins1 and enough sifted flour to make a stiff batter4 ,turn into a well-buttered casserole1 cover1 and allow to rise overnight4 ,in the morning spread in another buttered fireproof dish1 cover1 and allow to rise again4 ,before baking1 brush over with a beaten egg1 and cover with the following mixture3 ,melt three tablespoonfuls of butter1 add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon4 ,when the sugar is almost melted1 add three heaping tablespoonfuls of flour4 ,bake in a hot oven for thirty-five minutes4 ,,corn ,,bread #c gills 7#a cups7 yellow corn meal pint 7#a cup7 sweet milk pint 7#a cup7 buttermilk teaspoonful baking soda #a teaspoonful salt #b eggs ,mix the milks1 soda1 salt1 and the eggs well beaten1 then beat them into the meal4 ,butter a casserole1 set it in the oven till hot1 pour in the batter to the depth of three-quarters of an inch1 and bake in a hot oven till ready4 ,,currant ,,cake #f ozs4 7#f heaping tablespoonfuls7 cleaned currants #a lb4 7#d cups7 flour #d ozs4 7#d heaping tablespoonfuls7 sugar #b teaspoonfuls baking powder #d eggs cupful chopped nuts lb4 7#a cup7 butter #a teaspoonful lemon extract ,pinch of salt ,beat the butter and sugar to a cream1 then add the eggs one by one4 ,mix thoroughly1 then sift in the flour1 salt1 and baking powder1 then add the currants1 nuts1 and lemon extract1 and mix gently4 ,pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour4 ,,date ,,cake #a lb4 dates1 stoned and halved lb4 7#a cup7 butter lb4 7#a cup7 sugar #b eggs #a teaspoonful baking soda #a gill 7 cup7 boiling water #a lb4 chopped walnut meats #b cupfuls ,sultana raisins lb4 7#b cups7 flour #a teaspoonful almond extract ,beat the butter and sugar together until creamy1 then add the eggs well beaten4 ,dissolve the soda in the boiling water1 then add it with the nuts1 fruit1 extract1 and flour4 ,mix thoroughly1 turn into a buttered and floured fireproof dish1 and bake in a moderate oven for one hour4 ,,dutch ,,apple ,,cake ,apples1 cored and sliced #a oz4 7#a heaping tablespoonful7 butter1 melted #c eggs #a teaspoonful lemon extract #d ozs4 7#d heaping tablespoonfuls7 sugar lb4 7#b cups7 flour teaspoonful salt #b heaping teaspoonfuls baking powder pint 7#a cup7 milk ,separate the yolks from the whites of the eggs1 add to the yolks the melted butter1 milk1 salt1 and sifted flour4 ,beat till smooth1 then add the baking powder1 lemon extract1 and fold in the stiffly beaten whites of the eggs4 ,pour into a well-greased casserole1 cover with the apples1 and bake in a hot oven for half an hour4 ,serve hot with sweet sauce flavored with lemon extract or with cream4 ,,fruit ,,cake lb4 7#a cup7 butter #a lbs4 7#c cups7 sugar #f eggs #a pint 7#b cups7 sour cream #a teaspoonful soda #a lbs4 7#g cups7 flour #a grated nutmeg teaspoonful powdered mace #a lb4 currants #a lb4 ,sultana raisins lb4 chopped citron peel #a lemon #a teaspoonful rose extract teaspoonful salt ,cream the butter and sugar together1 add gradually the yolks of the eggs well beaten1 the soda mixed with the cream1 flour1 salt1 spices1 grated rind and strained lemon juice1 the chopped citron peel1 currants1 rose extract1 raisins1 and the whites of eggs beaten stiffly4 ,mix carefully1 turn into a large buttered casserole1 and bake for two and a half hours in a steady oven4 ,,fudge ,,cake #d ozs4 7 cup7 butter lb4 7#a cup7 sugar #b eggs #a gill 7 cup7 milk #f ozs4 7#a cups7 flour #b teaspoonfuls baking powder #b ozs4 melted unsweetened chocolate teaspoonful vanilla extract ,cream the butter and sugar together1 then add the yolks of eggs well beaten1 the whites stiffly beaten1 milk1 flour1 baking powder1 chocolate1 and extracts4 ,mix well and pour into a buttered and floured shallow casserole4 ,bake for forty minutes in a moderate oven4 ,when cold1 cover with any good white frosting4 ,,hickory ,,nut ,,cake #a cupfuls hickory nut meats #a lb4 7#b cups7 sugar lb4 7#a cup7 butter #c eggs pint 7#a cup7 buttermilk #a teaspoonful baking soda #a lb4 7#d cups7 sifted flour teaspoonful salt #a teaspoonful almond extract ,cream the butter and sugar together1 then add the eggs well beaten1 the salt1 extract1 the soda dissolved in the buttermilk1 flour1 and the nuts chopped4 ,mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour4 ,,imperial ,,cake #a lb4 7#b cups7 butter #a lb4 7#b cups7 sugar #aj eggs #a lbs4 7#e cups7 flour #c ozs4 7#c heaping tablespoonfuls7 blanched and halved pistachio nuts lb4 7 cup7 preserved cherries #a gill 7 cup7 cream #b teaspoonfuls baking powder #a teaspoonful pistachio extract ,beat the butter and sugar to a cream1 then beat in the yolks of the eggs one by one1 add the cream1 flour1 baking powder1 the nuts1 cherries1 extract1 and whites of eggs beaten to a stiff froth4 ,mix carefully1 turn into a buttered and floured casserole1 and bake in a moderate oven for one and a half hours4 ,,mother',s ,,cake #a cups 7 pint7 yellow corn meal #b ozs4 7 cup7 sugar #c gills 7#a cups7 sour milk #b ozs4 7 cup7 flour #a teaspoonful baking powder teaspoonful salt #a teaspoonful baking soda #a tablespoonful melted butter or lard ,put the sugar into a basin1 add the corn meal1 flour1 baking powder1 salt1 soda1 and the milk4 ,beat well1 then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish4 ,bake in a moderate oven for thirty-five minutes4 ,,potato ,,cake #f ozs4 7 cup7 butter #a lb4 7#b cups7 sugar lb4 7#b cups7 flour pint 7#a cup7 hot mashed potatoes #a gill 7 cup7 milk cupful melted chocolate pint 7#a cup7 ,english walnut meats #b teaspoonfuls baking powder #a teaspoonful powdered cloves #a teaspoonful powdered cinnamon teaspoonful grated nutmeg #d eggs ,beat the butter and sugar to a cream1 then add the potatoes1 milk1 chocolate1 yolks of eggs well beaten1 flour1 baking powder1 cloves1 nutmeg1 cinnamon1 and whites of eggs beaten to a stiff froth4 ,mix all together1 then add the chopped nuts4 ,turn into a buttered and floured casserole1 and bake in a moderate oven for forty-five minutes4 ,,soft ,,gingerbread #f ozs4 7 cup7 butter #f ozs4 7 cup7 sugar pint 7#a cup7 milk 7sour preferred7 pint 7#a cup7 molasses #b eggs #b teaspoonfuls powdered ginger #b teaspoonfuls powdered cinnamon teaspoonful grated nutmeg #a teaspoonful baking soda #c tablespoonfuls hot water #aa ozs4 7#b cups7 flour ,cream the butter and the sugar together1 then add the eggs well beaten1 milk1 molasses1 spices1 flour1 and the soda dissolved in the hot water4 ,mix well1 turn into a buttered and floured shallow earthenware dish4 ,bake in a moderate oven for three-quarters of an hour4 ,,spice ,,cake #d ozs4 7 cup7 butter #d ozs4 7 cup7 sugar lb4 7#b cups7 flour #a teaspoonfuls baking powder #a egg teaspoonful powdered ginger teaspoonful powdered cinnamon ,some lemon marmalade ,rub the butter finely into the flour1 add the sugar1 baking powder1 and spices4 ,beat up the egg1 add it gradually1 making the dry ingredients into a stiff paste4 ,knead it a little on a floured baking board1 divide it into two pieces1 roll them out1 and line a greased fireproof plate with one of them1 spread over with the marmalade1 spread the other piece on the top1 and pinch it neatly round the edges4 ,bake in a hot oven for half an hour4 ,,raisin ,,bread #a pints 7#c cups7 yellow corn meal pint 7#a cups7 ,graham flour pint 7#a cups7 white flour pint 7#a cup7 molasses #a teaspoonful baking soda #a gill 7 cup7 hot water #a teaspoonful salt pint 7#a cups7 ,sultana raisins ,sour milk ,put the corn meal into a basin1 add the flours1 raisins1 salt1 the soda mixed with the molasses and water2 make into a soft batter with the sour milk4 ,fill a buttered casserole half full with the mixture1 cover1 and steam for three hours4 ,,pickle ,,recipes 8,what relish is this80 ,,apple ,,relish #g lbs4 apples #b lbs4 ,sultana raisins #a pint 7#b cups7 vinegar #c lbs4 sugar #c lemons #b tablespoonfuls orange flower water #a teaspoonful powdered cloves #b teaspoonfuls powdered cinnamon ,clean the raisins and put them into an earthenware pan with the orange flower water1 the strained lemon juice1 sugar1 vinegar1 spices1 and apples chopped4 ,cook steadily for thirty minutes4 ,divide into jars and cover4 ,,chutney #a lb4 dried peaches #a lb4 dried apricots #a lb4 dates #b lbs4 ,sultana raisins lb4 currants #b lbs4 sugar pint 7#a cups7 vinegar #a heaping tablespoonful 7#a oz47 salt #a tablespoonful red pepper #a tablespoonful powdered cinnamon #a tablespoonful powdered cloves #b tablespoonfuls chopped garlic ,wash the peaches and apricots1 cover them with cold water1 and soak for twelve hours2 put them into an earthenware dish1 add the dates1 seeded and cut into small pieces1 add one cupful of cold water1 and stew till they are soft4 ,add all the other ingredients and simmer for twenty minutes1 stirring frequently4 ,,corn ,,relish #ah ears corn #b lbs4 sugar #a firm cabbage #e large sliced onions #c red peppers #a head celery #c pints 7#f cups7 vinegar #a teaspoonful turmeric #a teaspoonful dry mustard ,cut the corn from the ears1 put it into an earthenware pan1 add the spices1 vinegar1 and the vegetables chopped4 ,cook for twenty minutes1 then can and cover4 ,,cucumber ,,mangoes #f large cucumbers #b ozs4 mustard seeds #b ozs4 chopped garlic #b quarts 7#h cups7 vinegar #a oz4 white whole peppers #a oz4 bruised ginger #d blades mace #b ozs4 salt #a oz4 mustard #a oz4 scraped horseradish cupful currants ,cut each of the cucumbers into two equal parts4 ,extract the pulp1 and add to it the mustard seeds1 currants1 and chopped garlic4 ,fill the cavities with this mixture1 and arrange the cucumbers on their ends in two large earthenware dishes4 ,put the vinegar into a pan1 add the whole peppers1 ginger1 mace1 and salt1 and boil for five minutes4 ,pour over the cucumbers while hot4 ,reboil the vinegar each day for a week1 and pour it over the pickle1 but on the last occasion add the mustard and the horseradish4 ,cover the pickle closely and set aside for a month4 ,,india ,,relish #f green tomatoes #a red pepper #b green peppers #b onions #ab medium sized cucumbers ,salt #a pint 7#b cups7 vinegar pint 7#a cup7 water #c tablespoonfuls sugar #a teaspoonful cinnamon #a teaspoonful turmeric #a saltspoonful cloves #a saltspoonful allspice #a pint 7#b cups7 hot vinegar #b tablespoonfuls white mustard seeds #b tablespoonfuls powdered mint ,slice the tomatoes and remove as many of the seeds as possible4 ,take the seeds also from the peppers and chop them with the onions4 ,slice the cucumbers into a stoneware jar4 ,cover them with salt and let them stand for twenty-four hours4 ,drain1 pour the cold vinegar and one cupful of water over them1 bring slowly to a scald1 and drain again4 ,mix the sugar1 cinnamon1 turmeric1 cloves1 and allspice together with a little cold vinegar4 ,put the mustard seeds1 spices1 and vegetables into the hot vinegar and boil for twenty-five minutes1 stirring almost constantly4 ,pour into small jars1 lay a nasturtium leaf over the top1 and seal4 ,,lemon ,,pickle #ab large lemons cupful salt #h garlic cloves #a tablespoonful powdered mace #a tablespoonful grated nutmeg #a tablespoonful powdered allspice #a teaspoonful red pepper #d heaping tablespoonfuls mustard gallon vinegar ,wash and dry the lemons1 and cut each one into eight pieces4 ,place them in an earthenware pan with the salt1 garlic1 mace1 nutmeg1 red pepper1 allspice1 and mustard2 add the vinegar1 and bring the pickle gradually to the boil4 ,simmer for half an hour1 then pour it into a large stoneware jar1 and stir it daily for a month1 after which time place it in small glass jars and cover securely4 ,,lime ,,relish #ab thin-skinned limes pint 7#a cup7 vinegar pint 7 cup7 water #ab ozs4 7#a cups7 sugar ,wash the limes and soak them in cold water for twenty-four hours1 changing the water several times4 ,in the morning put them in an earthenware dish over the fire1 cover with cold water1 and boil till a straw can penetrate them easily4 ,let cool1 cut in eighths1 and remove the seeds4 ,put the sugar1 vinegar1 and water into a casserole1 allow it to boil for twenty minutes1 then pour it over the limes4 ,pour into jars and seal4 ,this is very good with fish or cold meats4 ,,mixed ,,pickles #a gallon vinegar lb4 bruised ginger lb4 mustard seed lb4 salt #a oz4 black pepper oz4 red pepper lb4 unmixed mustard #b ozs4 turmeric ,vegetables in season oz4 mace ,take a large earthenware jar or casserole that will hold two gallons1 and put the vinegar into it2 add the ginger and mustard seeds4 ,pound together the salt1 peppers1 mace1 mustard1 and turmeric4 ,make them into a paste by adding a little vinegar1 then add it to the vinegar in the jar1 taking care to mix it thoroughly4 ,cover the jar tightly1 and keep it in a warm place for a month1 stirring it every day with a wooden spoon4 ,gather different vegetables as they come in season1 and prepare them by cutting them into neat pieces and scalding them in strong brine1 which should be boiling hot4 ,the different pieces must be drained and left to get quite dry before putting them into the pickle4 ,when all the vegetables that are wished for are added1 put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air4 ,,piccalilli #b heads sound white cabbage #b heads cauliflower #a teaspoonful ground ginger #a teaspoonful white pepper #a teaspoonful powdered mace ,vinegar lb4 white mustard seeds #d green peppers #d red peppers #d dozen small cucumbers #c quarts small green string-beans peck green tomatoes #a bunch celery #f large white onions ,tie the spices in a muslin bag4 ,chop the vegetables1 sprinkle with salt1 allow to stand for three hours1 then drain and squeeze out4 ,cover with hot vinegar1 add the spice bag1 and allow to stand until the next morning4 ,reheat the vinegar and pour it over the pickle2 do this for three days1 then keep in an earthenware dish tightly covered4 ,,pickled ,,beets #g beets #b pints 7#d cups7 vinegar oz4 whole ginger oz4 whole peppers #a bay leaf #a blade mace #ab cloves ,wash the beets carefully1 taking care not to break the fibres1 or they will bleed and lose their color4 ,boil them in plenty of boiling salted water for one and a half hours4 ,take them up1 peel and cut them in slices an eighth of an inch thick1 and put them into a stoneware jar4 ,boil one pint of the vinegar with the whole peppers1 bay leaf1 mace1 cloves1 ginger1 and1 when boiled for five minutes1 add to it the other pint of cold vinegar4 ,strain over the beets in the jars2 cover when cold4 ,,pickled ,,cherries #g lbs4 red cherries #c lbs4 sugar pint 7#a cup7 vinegar #a ozs4 whole cloves #b ozs4 stick cinnamon ,wipe the cherries1 then stone and drain them4 ,tie the spices in a muslin bag and heat them with the vinegar4 ,when boiling1 pour the vinegar over the cold cherries4 ,keep draining off and heating for four days4 ,then heat all together in a casserole and seal4 ,,pickled ,,egg-,,plant ,egg-plants ,lemon ,vinegar ,sugar ,mixed spices ,peel egg-plants into inch thick slices and soak them in salted water for three hours4 ,drain and place in water1 add a little lemon juice1 and leave for three hours4 ,drain and pour over the slices some hot spiced vinegar1 allowing one cupful of sugar and one and a half tablespoonfuls of mixed spices to one quart of vinegar4 ,place the egg-plant slices in stoneware jars1 bring the vinegar to boiling point1 and add it4 ,cover and seal4 ,,pickled ,,onions ,small button onions ,salt water #a quart 7#d cups7 vinegar #b blades mace #b bay leaves #a tablespoonful sugar #a teaspoonful salt #a teaspoonful allspices #h cloves #a teaspoonful whole peppers ,take the onions1 remove the outer skin with the fingers and the second skin with a silver knife1 throw them into salt water1 allowing them to remain for twenty-four hours4 ,then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil4 ,remove from the fire1 pour off the water1 put the onions into a large stoneware jar1 and pour over the hot vinegar1 which has been previously scalded1 with the spices4 ,when spices are used1 they should be put into a small cheesecloth bag and thrown into the vinegar2 this obviates the necessity of straining4 ,,pickled ,,oysters #bjj large oysters pint 7#a cup7 vinegar #a pint 7#b cups7 white wine #d teaspoonfuls salt #a teaspoonful white pepper teaspoonful powdered mace ,strain the liquor from the oysters1 add to it the above ingredients1 then put into an earthenware jar and allow to boil up4 ,pour while boiling hot over the oysters1 and let them stand for a quarter of an hour2 then pour the liquor off and let both oysters and liquor get cold4 ,put the oysters into a jar1 add the liquor1 and cover tightly4 ,they will keep for some time4 ,,pickled ,,peaches peck peaches pint 7#a cup7 vinegar pint 7#a cup7 water #c pints 7#f cups7 sugar ,a few cloves ,do not pare the peaches1 but wipe them carefully with a clean cloth4 ,divide them into three equal parts4 ,the peaches should not be too ripe4 ,bring the vinegar1 the sugar1 and water to boiling point in an earthenware dish1 then put in one-third of the peaches1 and cook for twenty minutes2 remove them to a platter1 then put in another third of the peaches1 till each part has cooked for twenty minutes4 ,stick two cloves into each peach1 put them into dry jars1 cover with the boiling syrup1 and seal at once4 ,,pickled ,,plums ,plums ,salt #a quart 7#d cups7 vinegar #a tablespoonful sugar #a oz4 white ginger #a oz4 allspice #a oz4 cloves #a oz4 whole peppers #a shallot #f chillies ,choose young green plums and wipe them well2 now put a layer of salt into an earthenware dish1 then a layer of the plums1 and repeat these layers until the dish is full1 being careful to end with the salt4 ,leave this for four days1 then lift out the fruit1 drain well1 and dry it in the sun1 turning it constantly for three days4 ,put the vinegar and the spices into a saucepan2 bring them to boiling point and simmer for ten minutes2 then strain and leave till cold4 ,pour on the fruit and bottle it4 ,,pickled ,,red ,,cabbage #a large red cabbage ,salt #a teaspoonful red pepper #a quart 7#d cups7 vinegar ,bring the vinegar to the boiling point and cool it2 stir the red pepper into it4 ,quarter the cabbage1 remove the stalk1 pull the leaves apart1 and wash it thoroughly4 ,cut the leaves into thin shreds1 arrange them on an earthenware dish1 sprinkle a handful of salt over them1 and allow to stand in a cool place for twelve hours4 ,drain the cabbage1 dry it in a cloth1 and pack it in stoneware jars4 ,fill the jars with the vinegar so that the pickle is well covered1 and tie down4 ,,pickled ,,walnuts #a peck hulled walnuts ,vinegar lb4 cloves #d tablespoonfuls mustard seeds #b tablespoonfuls black pepper #a pint 7#b cups7 grated horseradish #b pepper pods #b sliced onions #a garlic clove ,gather the walnuts while soft enough to run a pin through them2 put them into an earthenware pan1 cover them with water1 and boil till the hull comes off easily4 ,put them into a tub of cold water2 hull them1 then wash them and put them into jars4 ,pour moderately strong salt and water over them and let them remain in this for a week1 changing the brine once during this time4 ,at the end of this time scald them in weak vinegar1 and let them remain in this for four days2 then pour it off1 cover them with cold vinegar1 and add all the seasonings4 ,keep well covered4 ,,shallot ,,pickle ,shallots #a quart 7#d cups7 vinegar #a blade mace #b cloves #d allspices ,a pinch of red pepper #f whole white peppers #b saltspoonfuls salt ,put the vinegar and the spices into an earthenware pan and boil them for five minutes4 ,strain and leave to cool4 ,skin and divide up the shallots1 place them in perfectly dry pickle jars1 fill up the jars with the vinegar4 ,cover and leave for two months before using4 ,,tomato ,,chutney #b lbs4 tomatoes #a lb4 apples #a large onion #a pint 7#b cups7 vinegar #b tablespoonfuls salt #d heaping tablespoonfuls 7#d ozs47 brown sugar #b heaping tablespoonfuls 7#b ozs47 ground ginger #a tablespoonful mustard seed ,skin and slice the tomatoes into an earthenware dish1 add the apples and onion finely chopped1 add the vinegar and salt1 and stew until soft2 then rub through a sieve1 stir in the sugar1 ginger1 mustard seed1 and cook gently for half an hour4 ,cover the jar and leave in a warm place for three days2 then divide into wide-necked bottles1 cork tightly1 and store in a cool place4 ,,preserve ,,recipes 8,things sweet to taste0 ,,apple ,,jam ,apples ,sugar ,water ,lemon ,peel1 quarter1 and core the apples1 then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon4 ,bring them to the boiling point1 stir the whole round1 take out the apples1 and set them to cool4 ,when cold1 put the apples into a thin syrup made of half a pound of sugar to every pound of fruit1 and enough water to dissolve the sugar2 allow them to boil for ten minutes1 keeping it all well skimmed4 ,remove the pan and let the whole cool1 then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear4 ,when cool1 put into jars and cover4 ,,black ,,currant ,,jelly ,black currants ,raspberries ,water ,sugar ,to every four pounds of black currants allow one pound of raspberries4 ,pluck the roughest of the stalks from the currants1 and the stems and the leaves from the raspberries1 and put them into a fireproof dish with half a pint of water4 ,boil them for ten minutes after they have begun to simmer4 ,then squeeze out all the juice that can be got quite clear and free from specks4 ,measure it1 allow one pound of sugar to each pint of juice1 and a pound over if there are more than four pints1 half a pound if under that quantity4 ,put it on the fire1 and stir till the sugar is all melted2 then bring it to the boil1 and allow it to bubble for ten minutes4 ,skim it1 if necessary1 and pot it4 ,it should be kept in a cool1 dry place after being fastened down so as to be air-tight4 ,,cranberry ,,preserve #a quart cranberries #a pint 7#b cups7 water teaspoonful carbonate of soda ,sugar ,pick over the berries1 put them into an earthenware pot with the water1 and cook slowly for one hour1 stirring occasionally4 ,draw the pan to the side of the stove1 and add the soda4 ,stir well1 and carefully remove all scum as it rises4 ,then rub through a sieve1 and to every cupful of the pure add one cupful of sugar4 ,return to the pan and cook gently for half an hour4 ,put into jars and seal4 ,,currant ,,bar-,,le-,,duc ,red or white currants ,sugar ,secure the largest sized currants1 red or white1 and stem them without breaking4 ,to each pound allow three pounds of sugar4 ,take some currants and bruise them while warm until a pint of juice is obtained4 ,put half a cupful of this into an earthenware dish and add the sugar4 ,bring slowly to boiling point and skim carefully4 ,after it has been boiling for five minutes drop in one pound of the currants and simmer for four minutes4 ,lift them out without breaking them1 and boil the syrup down for five minutes1 or longer if it is not very thick4 ,skim well and strain over the fruit4 ,put into little jelly glasses and when cold cover with hot paraffin4 ,,fig ,,and ,,rhubarb ,,jam #d lbs4 rhubarb #c lbs4 sugar #b lemons #a lb4 figs pint 7 cup7 water ,wash and dry the rhubarb and figs and cut them into small pieces2 put them into an earthenware jar or casserole1 add the sugar1 the strained lemon juice1 and the water4 ,simmer for forty minutes4 ,seal in jars4 ,this excellent preserve keeps well4 ,,ginger ,,pears #aj lbs4 pears #a lb4 crystallized ginger #g lbs4 sugar #d lemons #f oranges ,peel the pears1 cut them into small pieces1 put them into an earthenware pan with the sugar1 and simmer for one hour4 ,add the strained orange and lemon juice and the ginger cut into small pieces1 and allow to simmer for two and a half hours4 ,divide into glasses and cover4 ,,grape ,,conserve #e lbs4 grapes #e lbs4 sugar #a lb4 raisins #a lb4 shelled walnuts #c juicy oranges ,remove the stems1 skins1 and seeds from the grapes1 then cook the pulp in a casserole till tender and press it through a sieve4 ,boil the yellow skins of the oranges until tender1 then chop fine4 ,put them into an earthenware pan with the grape pulp1 add the strained orange juice1 sugar1 raisins1 and walnuts4 ,boil until quite thick2 put into glasses and seal4 ,,green-,,gage ,,jam ,green-gages ,lump sugar ,water ,stone the green-gages1 and add some of the kernels to the fruit4 ,allow six pounds of lump sugar and one quart of water to every six pounds of green-gages1 weighed after stoning4 ,heat the sugar on a baking sheet in the oven1 then add it to the water and allow to boil for eight minutes1 then add the fruit1 and boil gently in a casserole for three-quarters of an hour4 ,pour into glass jars and seal4 ,,lemon ,,marmalade #c lbs4 lemons #b quarts 7#h cups7 water #b oranges ,sugar ,wipe the lemons and the oranges carefully4 ,pare the skin very thinly from the lemons and the oranges1 and cut them up into slender chips4 ,put the chips on to boil in a saucepan1 with three cupfuls of the water1 allow to cook for forty minutes4 ,now take all the white part from the lemons and the oranges and cut up all the pulp roughly2 put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours4 ,stir it frequently2 then strain it through a hot jelly bag without pressure4 ,add the chips and the liquid to the strained juice4 ,now measure this liquid1 and for each cupful allow one pound of sugar4 ,return to the casserole1 and boil slowly for half an hour4 ,put into jars and seal for use4 ,,preserved ,,huckleberries ,huckleberries ,sugar ,lemons ,wash and drain the huckleberries1 then weigh1 and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon4 ,sprinkle one-half of the sugar over the berries and stand aside overnight4 ,in the morning drain off the juice into a casserole1 add the remaining sugar and the lemon juice1 add half a pint of water1 stir over the fire till the sugar is dissolved1 bring quickly to boiling point1 skim1 add the berries1 and simmer gently until they are tender4 ,put into glasses and seal4 ,,preserved ,,carrots #e lbs4 carrots ,sugar ,almonds ,lemons ,almond extract ,wash1 but do not scrape1 five pounds of young carrots1 boil them till tender in boiling salted water1 then drain1 peel1 and mash to a fine pulp4 ,to every pound of the pulp allow one and a half pounds of sugar1 six blanched and shredded almonds1 the grated rind and strained juice of two lemons1 and half a teaspoonful of almond extract4 ,put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour2 remove from the fire and add the almonds1 the lemon juice1 and rind4 ,return to the fire1 add the almond extract1 and cook for five minutes longer4 ,when cool1 put in jars and seal4 ,,prune ,,marmalade #b lbs4 large prunes #f large apples lb4 7#a cup7 sugar #a lemon #b tablespoonfuls orange flower water ,wash the prunes and soak them over night in cold water4 ,steam or stew gently until tender4 ,set aside until cool enough to handle2 then remove the stones4 ,return to the fire1 add the apples1 pared1 cored1 and sliced1 sugar1 strained lemon juice1 and orange flower water4 ,cook slowly to a marmalade in a casserole1 stirring occasionally that the mixture may be smooth4 ,can at once4 ,,pumpkin ,,preserve ,pumpkin #a lb4 7#b cups7 sugar #b lemons #a teaspoonful powdered ginger ,water ,peel1 slice1 and remove the seeds from the pumpkin1 then weigh it4 ,for each pound take one pound of sugar4 ,lay the pumpkin in a large earthenware dish1 and sprinkle the sugar between the layers4 ,moisten the sugar with the strained lemon juice1 cover with a cloth1 and leave for three days4 ,place in an earthenware pan1 adding half a pint of water for each three pounds of sugar1 the ginger1 and the grated rind of one lemon4 ,simmer till quite tender1 and turn into a large bowl4 ,cover and leave for six days4 ,lay the slices of pumpkin in dry jars1 boil the syrup until it thickens1 pour into the jars1 and tie down immediately4 ,,quince ,,marmalade ,quinces ,sugar ,cold water ,wipe the quinces with a damp cloth1 but do not peel them2 cut them in slices and put them into an earthenware pan with enough cold water to float them4 ,boil them till quite tender and the fruit is reduced to a pulp1 then rub through a sieve4 ,weigh the pulp1 and allow three-quarters of a pound of lump sugar to every pound4 ,place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade4 ,drop a little on a cold plate2 if it jellies1 you will know that it is ready4 ,divide into glass jars while hot2 let it stand till cold1 then seal4 ,,raspberry ,,jam ,raspberries ,sugar ,take equal quantities of raspberries and sugar4 ,the raspberries must be ripe and dry4 ,put them into a casserole and then place them in a hot oven2 put the sugar on a baking sheet and put it also in a hot oven4 ,when quite hot and beginning to run1 take it out and stir it among the raspberries until all the sugar is dissolved2 let the preserve remain in the oven for fifteen minutes1 then take it out and pour into jars4 ,this preserve is excellent both in flavor and color1 and will keep for one year4 ,,tomato ,,preserve ,tomatoes ,sugar ,red currant juice ,choose ripe1 sound1 well-colored tomatoes and rub them through a sieve2 put the juice and the pure into an earthenware pan and boil for five minutes1 stirring all the time1 then let it drain through a napkin stretched out as for jelly straining2 weigh all that remains on the napkin1 and for each pound of pulp allow one pound of sugar4 ,put the sugar into a pan with half a pint of water1 let it dissolve1 and cook it till it reaches #bcf ,f41 or the 8small ball0 7i4 e41 on dipping the finger and thumb first into cold water and then into the syrup1 and again into cold water1 the sugar from the fingers forms a small ball71 keeping it well skimmed2 then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp4 ,place on the fire and stir continuously till it reaches #bbj ,f42 then let the preserve cook for three minutes more and pot in the usual way4 ,,miscellaneous ,,recipes 8,cheerful looks make every dish a feast0 ,,aspic ,,jelly #a ozs4 7#c heaping tablespoonfuls7 powdered gelatine #a pints 7#c cups7 water or stock #d tablespoonfuls white vinegar #d tablespoonfuls tarragon vinegar #a sprig parsley #b bay leaves #a blade mace #d cloves #ab whole white peppers #a inch cinnamon stick ,rind and juice #a lemon #a level teaspoonful salt #a small carrot #a small onion #a small turnip #a stalk celery #f drops kitchen bouquet ,whites and shells of #b eggs ,put the gelatine into a clean cold saucepan1 add the water or stock1 then the vegetables1 cleaned and cut into small pieces2 add all the other ingredients1 and whisk over a gentle heat until boiling4 ,remove the beater1 allow the thick white scum to rise to the top of the pan1 draw to one side of the stove1 cover1 and allow to stand ten minutes4 ,pour two quarts of boiling water through a jelly bag1 then the jelly4 ,turn the jelly into a wet earthenware mold and use as required when set4 ,aspic jelly lends itself to a great variety of useful dishes4 ,it is used in cold entres where the materials are molded in the jelly1 which means that the aspic must be beautifully clear and of firm consistence4 ,,boiled ,,hominy pint 7#a cup7 hominy grits #b pints 7#d cups7 boiling water ,salt to taste ,have the water boiling in a fireproof dish1 stir into it the hominy1 adding salt to taste4 ,cook slowly for three hours or longer1 stirring frequently4 ,if the hominy is soaked overnight1 one and a half hours boiling in the morning will suffice4 ,cook in the same manner4 ,,candied ,,cranberries ,cape ,cod cranberries ,sugar ,water ,for this recipe use the ,cape ,cod cranberries1 half as much sugar as berries1 and half as much water as sugar4 ,wash and pick over the berries and lay them in a deep casserole2 put the sugar on the top like a crust1 and the water on the top of that4 ,cook very slowly4 ,when they just come to boiling point1 cover for just a few moments--not long or the skins will burst--then uncover and simmer until tender4 ,take up carefully and spread on oiled plates to dry4 ,these candied cranberries may be used in place of cherries for decorating cakes or candies4 ,,choux ,,pastry #b ozs4 7#b heaping tablespoonfuls7 butter pint 7#a cup7 water #d large eggs teaspoonful salt lb4 7#a cup7 flour ,put the butter into a fireproof dish1 add the water1 bring to the boiling point1 quickly add the flour and salt1 stir well with a wooden spoon until the mixture leaves the sides of the pan1 remove from the fire1 allow to cool1 but not become cold2 add the eggs1 beating each one in thoroughly4 ,set away in a cool place for one hour4 ,put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds2 brush over with beaten egg1 and bake in a hot oven for half an hour4 ,when cold1 split them open at one side and fill them with whipped cream sweetened and flavored to taste4 ,the mixture may be forced in small pieces into a pan of smoking hot fat and fried like doughnuts4 ,they should then be sprinkled over with sugar4 ,,corn-,,meal ,,souffl pint 7#a cup7 corn meal #a pint 7#b cups7 hot milk teaspoonful salt #e eggs ,cook the corn meal1 either yellow or white1 in the hot milk in a casserole until well thickened1 stirring frequently2 remove from the fire1 add the salt1 then beat in the yolks of the eggs one at a time1 add the stiffly beaten whites of the eggs4 ,bake in a moderate oven until light and nicely browned--it takes about forty-five minutes4 ,serve at once from the baking dish1 either with butter or meat gravy4 ,,mince ,,meat ,,for ,,pies #a lbs4 seeded raisins #b lbs4 chopped apples #a lb4 ,sultana raisins #a lbs4 currants lb4 chopped citron peel lb4 chopped candied lemon peel lb4 chopped candied orange peel #a lbs4 7#c cups7 sugar lb4 blanched chopped almonds #a teaspoonful salt #a lb4 finely chopped suet #c oranges1 grated rind and strained juice #c lemons1 grated rind and strained juice #a tablespoonful powdered cinnamon #a tablespoonful grated nutmeg #a tablespoonful powdered mace #a tablespoonful ground cloves #a tablespoonful powdered allspice #a tablespoonful powdered ginger pint 7#a cup7 sherry wine pint 7#a cup7 best brandy ,put all these ingredients into a large earthenware jar1 mix well1 and stir up before using4 ,keep well covered4 ,the mince meat ought to be made at least one month before required4 ,the fruit should all be cleaned very carefully4 ,,oatmeal ,,porridge ,oatmeal ,water ,salt ,put an earthenware dish on the stove1 allow one cupful of water to each person4 ,when the water boils1 sprinkle in the oatmeal with the left hand1 stirring briskly all the time4 ,use one handful of meal to each cup of water2 stir free from lumps4 ,let the oatmeal boil for a quarter of an hour before adding salt to taste2 cook the oatmeal for at least one hour1 stirring occasionally4 ,if poured in plates1 these should be previously warmed4 ,serve with milk4 ,any stewed fruit is also a nice accompaniment1 and good for the health4 ,another method is to mix the meal with cold water1 stir steadily until it boils1 add salt as in former recipe1 and cook also for one hour4 ,serve in the same way4 ,still another way4 ,the night before it is wanted mix up the oatmeal with milk1 one handful of oatmeal to one cupful of cold milk1 add a little salt1 pour into an earthenware jar1 and let it soak all night4 ,in the morning set the jar in a pan of boiling water1 and let it steam for three hours1 or longer if time permits4 ,when cooked this way serve with stewed figs4 ,,pastry lb4 7#c cups7 flour lb4 7#a cup7 lard teaspoonful salt #a gill 7 cup7 ice water ,mix the flour and salt together in an earthenware bowl1 then mix in the lard by cutting it in with a knife4 ,add the ice water1 and mix as little as possible4 ,roll the pastry out on a floured baking board4 ,it should be handled as little as possible4 ,,puff ,,pastry #a lb4 7#d cups7 flour #a lb4 7#b cups7 butter #a egg yolk #a tablespoonful lemon juice ,cold water ,wash the butter in cold water and squeeze it in a floured towel into a flat cake4 ,sift the flour into an earthenware basin1 rub two heaping tablespoonfuls of the butter finely into it4 ,beat up the yolk of the egg with the lemon juice and a little cold water1 add them gradually to the flour and butter1 making them into a firm paste4 ,roll out the paste into a long strip1 lay the butter on one end of it1 wet the edge slightly1 and fold the paste over4 ,fasten the edges well together1 turn round1 press with the rolling pin1 and roll out lengthways2 have the paste so that the two open edges are parallel with yourself after folding it in three4 ,roll from you and never from side to side1 using gentle pressure4 ,then fold in three4 ,now put the paste to cool for twenty minutes--the friction will have heated it somewhat4 ,then arrange the paste with the open ends in front of you and again roll out lengthways and fold in three as before4 ,this completes the second rolling4 ,repeat for the third and fourth time1 then put to cool for another twenty minutes4 ,after this1 in like manner1 give the fifth1 sixth1 and seventh rollings1 and again cool for twenty minutes4 ,the paste is now ready for the final rolling out4 ,before giving the last two rollings sprinkle over it a few drops of lemon juice2 each time when rolling the pastry keep all the edges as square as possible4 ,,suet ,,pastry lb4 7#b cups7 flour #d heaping tablespoonfuls chopped suet #a teaspoonful baking powder ,cold water teaspoonful salt ,sift the flour1 salt1 and baking powder into an earthenware bowl1 rub the suet well into them1 then make into a stiff paste with cold water1 adding it gradually4 ,this paste may be boiled for two hours in a cloth or mold1 or rolled out and used for fruit1 sweet or savory puddings1 or roly-polys4 ,,toad ,,in ,,the ,,hole lb4 7#b cups7 flour teaspoonful salt #a lb4 link sausages #b eggs #a pints 7#c cups7 milk ,sift the flour and salt into a basin2 beat up the eggs well1 and after mixing them with the milk1 pour gradually on the flour1 beating it well with a wooden spoon4 ,when quite smooth1 pour it into a well-buttered fireproof dish2 skin the sausages and lay them in the batter1 and bake in a moderate oven for three-quarters of an hour4 ,pieces of apples1 rhubarb1 prunes1 or pieces of cold meat or fish may be substituted for the sausages4 ,the fruit requires a little sugar1 and sugar must also be served along with the pudding4 ,,to ,,peel ,,and ,,grate ,a ,,lemon ,to peel a lemon for flavoring just remove the yellow skin with a sharp knife1 taking care to take none of the white pith4 ,to grate a lemon take a grater1 and grate off the yellow part only1 the white being of no use for flavoring1 besides being very indigestible4 ,a small brush is excellent for removing the rind from the grater4 ,,to ,,blanch ,,almonds ,drop the almonds into hot water2 allow it just to boil1 then strain1 and remove the brown skins1 drop the almonds into cold water until required1 so as to keep their color4 ,,to ,,blanch ,,pistachio ,,nuts ,drop the nuts into hot water containing a little baking soda2 allow the water just to boil1 strain1 and remove the skins4 ,,to ,,make ,,brown ,,bread ,,crumbs ,take the crusty part of some stale bread1 put it into a moderate oven to dry1 and bake a golden brown shade2 crush with a rolling pin or in a mortar1 pass through a fine sieve4 ,these may be kept for a long time if put into a jar or bottle and well covered4 ,,wheat ,,au ,,gratin pint 7#a cup7 wheat #a pint 7#b cups7 milk #d heaping tablespoonfuls grated cheese #b heaping tablespoonfuls 7#b ozs47 flour #b heaping tablespoonfuls 7#b ozs47 butter ,salt and pepper to taste ,pick over the wheat and wash it well2 then soak it overnight in cold water to cover4 ,in the morning put it in a casserole and cook it till tender1 salting it during the last ten minutes of cooking4 ,drain it well4 ,blend the butter and flour together in a saucepan over the fire1 add the milk gradually1 and season nicely with salt and pepper2 stir till it boils for four minutes4 ,put a layer of the sauce into a buttered fireproof dish1 then put in half of the wheat1 another layer of sauce1 half of the cheese1 the remaining wheat1 sauce1 and finally the cheese on the top4 ,bake for ten minutes in a hot oven4 ,,yorkshire ,,pudding #a pint 7#b cups7 milk #c eggs #f ozs4 7#f heaping tablespoonfuls7 flour #c tablespoonfuls of dripping teaspoonful salt teaspoonful baking powder ,sift the flour into an earthenware basin with the baking powder and the salt1 stir in the milk gradually1 beat up the eggs1 and add to the batter when quite smooth2 allow this to stand in a cool place for two hours2 melt the dripping in a casserole1 pour in the batter1 and bake in a hot oven for half an hour4 ,serve with roast beef4 ,,index ,,soups ,,page ,brown ,soup with ,forcemeat ,balls #ag ,brown ,stock #ah ,cheese ,soup with ,savory ,custard #ai ,cream of ,barley ,soup #bj ,cream of ,salsify ,soup #ba ,fish ,soup #bb ,fruit ,soup #bb ,gumbo ,soup #bc ,lentil ,soup #bd ,oyster ,bisque #bj ,oyster ,bouillon #be ,potato ,pure #be ,scotch ,broth #bf ,shrimp ,chowder #bf ,soup to ,serve in ,petites ,marmites #bg ,vegetable ,soup #bh ,white ,stock #bh ,,fish ,baked ,oysters #cj ,cod la ,garonne #ca ,cold ,mackerel1 ,vinaigrette #ca ,crab la ,carmen #cb ,curried ,fish #cc ,finnan ,haddie #cc ,fish ,souffl #cd ,flounder au ,gratin #ce ,haddock and ,macaroni #ce ,haddock au ,gratin #cf ,halibut ,timbale #cg ,lobster ,newburg #cg ,mackerel with ,tomatoes #ch ,oyster ,curry #ch ,scallops en ,casserole #ci ,stewed ,eels #dj ,stuffed ,herrings #da ,terrapin ,stew #da ,trout with ,potatoes #db ,,poultry ,,and ,,game ,chicken en ,casserole ,no4 #a #dd ,chicken en ,casserole ,no4 #b #de ,chicken with ,olives #df ,goose ,deviled en ,casserole #df ,guinea ,fowl en ,casserole #dg ,jugged ,hare #dh ,quails en ,casserole #di ,rabbit en ,casserole #ej ,ragout of ,duck #ej ,squabs en ,casserole #ea ,squirrels en ,casserole #eb ,venison en ,casserole #ec ,,meats ,baked ,liver #ed ,baked ,virginia ,ham #ed ,beef and ,sausages #ee ,beef and ,tomatoes #ef ,calf's ,liver la ,madrid #eg ,chilli ,con ,carni #eg ,ham en ,casserole #eh ,hamburg ,steak en ,casserole #eh ,hungarian ,goulash #ei ,irish ,stew #fj ,kidneys en ,casserole #fj ,lamb en ,casserole #fa ,mutton la ,verona #fa ,ox ,tail en ,casserole #fb ,ox ,tongue en ,casserole #fc ,pork en ,casserole #fd ,steak en ,casserole #fe ,steak and ,kidney ,pudding #fe ,sweetbreads en ,casserole #ff ,swiss ,steak #fg ,veal and ,ham ,pie #fh ,york ,hot ,pot #fh ,,cold ,,meats ,chicken au ,gratin #gj ,chicken ,ramequins #gj ,chopped ,veal #ga ,cottage ,pie #ga ,creamed ,dried ,beef with ,macaroni #gc ,macaroni ,ragout #gb ,mutton ,hash #gc ,pork ,pie #gd ,puffs of ,meat #gd ,rchauff of ,beef #ge ,souffl of ,veal #ge ,surprise ,potatoes #gf ,tongue ,ramequins #gf ,tongue ,stanley #gg ,turkey en ,casserole #gg ,veal ,ramequins #gh ,,vegetables ,asparagus au ,gratin #gi ,baked ,beans #gi ,baked ,cabbage #hj ,baked ,onions #ha ,baked ,parsnips #ha ,beans with ,onions #hb ,braised ,onions #hb ,browned ,potatoes #hb ,brussels ,sprouts with ,cheese #hc ,candied ,sweet ,potatoes #hc ,carrots la ,pompadour #hd ,cauliflower au ,gratin #hd ,colcannon #he ,corn ,pudding #he ,curried ,vegetables #hf ,egg-,plant au ,gratin #hf ,escalloped ,sweet ,corn #hg ,lentils ,creole #hg ,mushrooms au ,gratin #hh ,okra1 ,rice1 and ,tomatoes #hi ,peas en ,casserole #hi ,potatoes au ,gratin #hi ,potato ,balls en ,casserole #ij ,rice and ,tomato ,pie #ij ,salsify en ,casserole #ia ,stewed ,lettuce #ia ,stuffed ,peppers #ib ,stuffed ,potatoes #ib ,stuffed ,tomatoes #ic ,turnips au ,gratin #id ,,salads ,alligator ,pear ,salad #ie ,american ,salad #ie ,artichoke ,salad #if ,asparagus and ,shrimp ,salad #ig ,cherry ,salad #ig ,cucumber ,salad #ig ,endive and ,grape fruit ,salad #ih ,fruit ,salad #ih ,jardinire ,salad #ii ,lettuce and ,potato ,salad #ii ,lettuce and ,green ,pepper ,salad #ajj ,lobster ,salad #ajj ,red ,cabbage and ,celery ,salad #aja ,string ,bean ,salad #aja ,sweetbread ,salad #aja ,watercress and ,apple ,salad #ajb ,,puddings ,apple ,pudding #ajc ,apple ,souffl #ajd ,arrowroot ,pudding #ajd ,baked ,apples #aje ,baked ,quinces #aje ,bananas la ,patricia #ajf ,barley ,custard #ajg ,bread ,pudding #ajg ,brown ,betty #ajh ,chestnut ,mold #ajh ,cherry ,pudding #aji ,chocolate ,cream ,pie #aji ,cocoanut ,pie #aaj ,cocoanut ,pudding #aaj ,cream of ,rice ,pudding #aaa ,date ,pudding #aaa ,dried ,apricots #aab ,currant ,batter ,pudding #aac ,farina ,pudding #aac ,fig ,pudding #aad ,french ,pudding #aad ,fruit ,pudding #aae ,ginger ,pudding #aaf ,green-gage ,puffs #aag ,monte ,carlo ,cherries #aag ,orange ,meringue ,pudding #aah ,parisian ,pears #aah ,peach ,souffl #aai ,pear ,dainty #aai ,plum ,pudding #abj ,prune and ,apple ,tart #aba ,prune ,pudding #aba ,pumpkin ,pie #abb ,rhubarb ,meringue #abb ,rice ,pudding #abc ,stewed ,apricots with ,custard #abc ,strawberry ,batter ,pudding #abd ,strawberry ,custards #abd ,vanilla ,custard #abe ,vermicelli ,pudding #abe ,walnut ,pudding #abf ,,invalid ,,cookery ,apple ,pure #abg ,barley ,gruel #abh ,beef ,tea en ,casserole #abh ,calf's ,sweetbreads #abi ,chicken ,panade #abi ,cold ,lemon ,pudding #acj ,friar's ,omelet #acj ,invalid ,pudding #aca ,jellied ,fish #aca ,milk ,soup #acb ,mulled ,milk #acb ,oyster ,soup #acb ,raspberry ,souffl #acc ,sago ,gruel #acc ,sago ,jelly #acd ,savory ,beef ,jelly #acd ,savory ,custard #ace ,tapioca ,creams #ace ,tripe ,fricasse #acf ,,cheese ,baked ,cheese #acg ,cheese and ,bread #acg ,cheese ,creams #ach ,cheese and ,rice #ach ,cheese with ,noodles #aci ,cheese ,appetizer #aci ,cheese ,salad #adj ,cheese ,sandwiches #adj ,cheese ,tartlets #adj ,cheese and ,potatoes #ada ,cheese and ,corn #ada ,cheese ,fondue #adb ,cheese ,dainties #adb ,cheese ,custards #adc ,cheese and ,macaroni #adc ,cheese ,pudding #add ,cheese ,souffls #add ,cheese and ,tomatoes #ade ,cheese ,currant ,cake #ade ,scalloped ,cheese #adf ,welsh ,rarebit #adf ,,eggs ,curried ,eggs #adg ,eggs in ,cocottes #adg ,egg ,pudding #adh ,egg ,tartlets #adh ,eggs in ,tomatoes #adi ,eggs with ,spinach #adi ,egg ,soup #aej ,eggs and ,mushroom ,ragout #aea ,eggs in ,ramequins #aea ,eggs with ,cream #aeb ,eggs with ,macaroni #aeb ,egg and ,potato ,pie #aec ,eggs au ,gratin #aed ,eggs and ,bacon #aed ,golden ,eggs #aee ,scotch ,woodcock #aee ,scrambled ,eggs with ,mushrooms #aef ,shrimp ,eggs #aeg ,souffl ,omelet #aeg ,swiss ,eggs #aeh ,venetian ,eggs #aeh ,,sauces ,,and ,,gravies ,arrowroot ,sauce #aei ,bchamel ,sauce #aei ,brown ,gravy #afj ,chocolate ,sauce #afj ,cucumber ,sauce #afa ,custard ,sauce #afa ,currant ,sauce #afb ,egg ,sauce #afb ,espagnole ,sauce #afc ,hard ,sauce #afc ,hollandaise ,sauce #afd ,horseradish ,sauce #afd ,lemon ,sauce #afd ,mayonnaise ,sauce #afe ,mushroom ,gravy #aff ,onion ,sauce #aff ,oyster ,sauce #afg ,parsley ,sauce #afg ,plum ,sauce #afg ,pistachio ,sauce #afh ,sauce ,tartare #afh ,tomato ,sauce #afi ,white ,sauce #afi ,,cakes ,,and ,,breads ,apple ,bread #agj ,apple ,sauce ,cake #aga ,brandy ,cake #aga ,cheese ,cake #agb ,chocolate ,cake #agb ,cocoa ,sponge ,cake #agc ,coffee ,bread #agc ,corn ,bread #agd ,currant ,cake #agd ,date ,cake #age ,dutch ,apple ,cake #age ,fruit ,cake #agf ,fudge ,cake #agf ,hickory ,nut ,cake #agg ,imperial ,cake #agg ,mother's ,cake #agh ,potato ,cake #agh ,soft ,gingerbread #agi ,spice ,cake #agi ,raisin ,bread #ahj ,,pickles ,apple ,relish #aha ,chutney #aha ,corn ,relish #ahb ,cucumber ,mangoes #ahb ,india ,relish #ahc ,lemon ,pickle #ahd ,lime ,relish #ahd ,mixed ,pickles #ahe ,piccalilli #ahf ,pickled ,beets #ahf ,pickled ,cherries #ahg ,pickled ,egg-plant #ahg ,pickled ,onions #ahh ,pickled ,oysters #ahh ,pickled ,peaches #ahi ,pickled ,plums #ahi ,pickled ,red ,cabbage #aij ,pickled ,walnuts #aij ,shallot ,pickle #aia ,tomato ,chutney #aib ,,preserves ,apple ,jam #aic ,black ,currant ,jelly #aic ,cranberry ,preserve #aid ,currant ,bar-le-duc #aie ,fig and ,rhubarb ,jam #aie ,ginger ,pears #aif ,grape ,conserve #aif ,green-gage ,jam #aif ,lemon ,marmalade #aig ,preserved ,huckleberries #aih ,preserved ,carrots #aih ,prune ,marmalade #aii ,pumpkin ,preserve #aii ,quince ,marmalade #bjj ,raspberry ,jam #bjj ,tomato ,preserve #bja ,,miscellaneous ,aspic ,jelly #bjb ,boiled ,hominy #bjc ,candied ,cranberries #bjc ,choux ,pastry #bjd ,corn-meal ,souffl #bjd ,forcemeat ,balls #ah ,mince ,meat for ,pies #bje ,oatmeal ,porridge #bjf ,pastry #bjg ,puff ,pastry #bjg ,suet ,pastry #bjh ,toad in the ,hole #bjh ,to ,peel and ,grate a ,lemon #bji ,to ,blanch ,almonds #bji ,to ,blanch ,pistachio ,nuts #baj ,to make ,brown ,bread ,crumbs #baj ,wheat au ,gratin #baj ,yorkshire ,pudding #baa ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,silently corrected typographical errors and variations in spelling4 #b4 ,archaic1 non-standard1 and uncertain spellings retained as printed4 #c4 ,enclosed italics font in underscores4