,a ,,handbook ,,of ,,cookery ,,the ,,art ,,and ,,practice ,,of ,,innkeeping4 ,by ,,alexander ,f4 ,,part4 ,demy #hvo4 #a,os4 #f;d4 net4 ,a ,,guide ,,to ,,modern ,,cookery4 ,by ,a4 ,,escoffier4 ,demy #hvo4 #bas4 net4 ,,the ,,complete ,,indian ,,housekeeper ,,and ,,cook4 ,by ,,flora ,,annie ,,steel and ,,grace ,,gardiner4 ,cr4 #hvo4 #gs4 #f;d4 net4 ,,the ,,cook',s ,,decameron4 ,by ,mrs4 ,w4 ,j4 ,,waters4 ,cr4 #hvo4 #bs4 #f;d4 net4 ,,the ,,belgian ,,cook ,,book ,edited by ,mrs4 ,,brian ,,luck4 ,cr4 #hvo4 #bs4 #f;d4 net4 ,london3 ,,william ,,heinemann1 ,ltd4 ,a ,,handbook ,,of ,,cookery ,,for ,a ,,small ,,house ,,by ,,jessie ,,conrad ,with a preface by ,joseph ,conrad ,illustration3 ,publisher logo ,london ,,william ,,heinemann1 ,ltd4 ,first published1 ,february1 #aibc4 ,printed in ,great ,britain ,,preface ,of all the books produced since the most remote ages by human talents and industry those only that treat of cooking are1 from a moral point of view1 above suspicion4 ,the intention of every other piece of prose may be discussed and even mistrusted2 but the purpose of a cookery book is one and unmistakable4 ,its object can conceivably be no other than to increase the happiness of mankind4 ,this general consideration1 and also a feeling of affectionate interest with which ,i am accustomed to view all the actions of the writer1 prompt me to set down these few words of introduction for her book4 ,without making myself responsible for her teaching 7,i own that ,i find it impossible to read through a cookery book7 ,i come forward modestly but gratefully as a ,living ,example of her practice4 ,that practice ,i dare pronounce most successful4 ,it has been for many priceless years adding to the sum of my daily happiness4 ,good cooking is a moral agent4 ,by good cooking ,i mean the conscientious preparation of the simple food of every-day life1 not the more or less skillful concoction of idle feasts and rare dishes4 ,conscientious cooking is an enemy to gluttony4 ,the trained delicacy of the palate like a cultivated delicacy of sentiment stands in the way of unseemly excesses4 ,the decency of our life is for a great part a matter of good taste1 of the correct appreciation of what is fine in simplicity4 ,the intimate influence of conscientious cooking by rendering easy the processes of digestion promotes the serenity of mind1 the graciousness of thought1 and that indulgent view of our neighbours' failings which is the only genuine form of optimism4 ,those are its titles to our reverence4 ,a great authority upon ,north ,american ,indians accounted for the sombre and excessive ferocity characteristic of these savages by the theory that as a race they suffered from perpetual indigestion4 ,the ,noble ,red ,man was a mighty hunter but his wives had not mastered the art of conscientious cookery4 ,and the consequences were deplorable4 ,the ,seven ,nations around the ,great ,lakes and the ,horse-tribes of the ,plains were but one vast prey to raging dyspepsia4 ,the ,noble ,red ,men were great warriors1 great orators1 great masters of outdoor pursuits2 but the domestic life of their wigwams was clouded by the morose irritability which follows the consumption of ill-cooked food4 ,the gluttony of their indigestible feasts was a direct incentive to counsels of unreasonable violence4 ,victims of gloomy imaginings1 they lived in abject submission to the wiles of a multitude of fraudulent medicine men--quacks--who haunted their existence with vain promises and false nostrums from the cradle to the grave4 ,it is to be remarked that the quack of modern civilisation1 the vendor of patent medicine1 preys mainly upon the races of ,anglo-,saxon stock who are also great warriors1 great orators1 mighty hunters1 great masters of outdoor pursuits4 ,no virtues apparently will avail for happiness if the righteous art of cooking be neglected by the national conscience4 ,we owe much to the fruitful meditations of our sages1 but a sane view of life is1 after all1 elaborated mainly in the kitchen--the kitchen of the small house1 the abode of the preponderant majority of the people4 ,and a sane view of life excludes the belief in patent medicine4 ,the conscientious cook is the natural enemy of the quack without a conscience2 and thus his labours make for the honesty and favour the amenity of our existence4 ,for a sane view of life can be no other than kindly and joyous1 but a believer in patent medicine is steeped in the gloom of vague fears1 the sombre attendants of disordered digestion4 ,strong in this conviction ,i introduce this little book to the inhabitants of the little houses who are the arbiters of the nation's destiny4 ,ignorant of the value of its methods ,i have no doubt whatever as to its intention4 ,it is highly moral4 ,there cannot be the slightest question as to that2 for is it not a cookery book8--the only product of the human mind altogether above suspicion4 ,in that respect no more need1 or indeed can1 be said4 ,as regards the practical intention ,i gather that no more than the clear and concise exposition of elementary principles has been the author's aim4 ,and this too is laudable1 because modesty is a becoming virtue in an artist4 ,it remains for me only to express the hope that by correctness of practice and soundness of precept this little book will be able to add to the cheerfulness of nations4 ,,joseph ,,conrad4 ,,contents ,,page ,,preface v ,a ,,few ,,introductory ,,words #a ,,on ,,kitchen ,,requisites #d ,,treatment ,,of ,,vegetables #h ,,breakfast ,,dishes1 ,,entr,,es1 ,,savouries1 ,,stuffings1 ,,sauces1 ,,hors ,d',,uvres1 ,,sandwiches #be ,,soups ,,and ,,stocks #fc ,,beef #ga ,,mutton #gh ,,veal ,,and ,,pork #hd ,,fish #hi ,,fowls ,,and ,,game ,,birds #if ,,vegetables ,,and ,,salads #ajb ,,pastries1 ,,sweets ,,and ,,cakes #aae ,a ,handbook of ,cookery ,for a ,small ,house ,a ,,few ,,introductory ,,words ,cooking ought not to take too much of one's time4 ,one hour and a half to two hours for lunch1 and two and a half for dinner is sufficient1 providing that the servant knows how to make up the fire in order to get the stove ready for use4 ,most girls will quickly learn to do that and how to put a joint properly in the oven4 ,for my part ,i never went into the kitchen before half-past eleven for a half-past one lunch of three dishes4 ,but once the cooking is begun one must give all one's attention and care to it4 ,no dish1 however simple1 will cook itself4 ,you must not leave the kitchen while the cooking is going on--unless of necessity and only for a very few minutes at a time4 ,the bane of life in a small house is the smell of cooking4 ,very few are free from it4 ,and yet it need not be endured at all4 ,this evil yields to nothing more heroic than a simple but scrupulous care in all the processes in making food ready for consumption4 ,that is why your constant presence in the kitchen is recommended4 ,unremitting care should be directed to the following points3 ,no saucepan should be allowed of course to boil over4 ,no frying pan should ever be put on the fire without the butter or lard being first placed in it1 and that not before the pan is required for use4 ,no joint should be placed in the oven so high as to allow the fat to splutter against the roof of the oven4 ,no joint should be baked in a tin which is too small for it4 ,no vegetables should be cooked without a sufficient amount of water in the saucepan and no green vegetables should be cooked with the lid on4 ,no frying pan while in use should be allowed to remain on the fire with only the fat in it4 ,a piece of whatever you are frying1 bacon1 fish1 fritters should be left in till another piece is placed in the fat4 ,the pan must be removed directly finished with4 ,no fat once used for frying should be kept for future use4 ,the economy is not worth making4 ,the fat1 for instance1 in which potatoes have been fried will always contain a certain amount of moisture and the next lot of potatoes fried in it will turn out greasy and flabby4 ,fried potatoes should be crisp and melting in the mouth and if properly prepared make a delicate dish for a discriminating palate4 ,in the same way the fat used for fish however finely strained will contain particles of fish or breadcrumbs which will be certain to catch and cause an offensive smell4 ,and the fish fried in such second-hand fat may perhaps be eatable but will certainly not be worth eating4 ,the above recommendations are founded on personal experience4 ,the author advances them with the greater confidence because she had to find them out for herself4 ,they present no difficulties in practice4 ,if they are exactly followed1 and due regard is paid also to incidental remarks of the same nature contained in the body of the book1 your little house need never be invaded by the smell of cooking1 generally so offensive and always unnecessary1 which too often meets one in the hall and in nine cases out of ten--if not in every case--means simply that good food is being spoiled in the kitchen4 ,the recipes in this book are calculated for a household of four persons4 ,,general ,,remarks ,,on ,,kitchen ,,requisites ,,and ,,their ,,care ,this small book may be called the ,a4 ,b4 ,c4 of cookery and the writer is mainly anxious to give her experiences as a general guide and help both for cooking and the preparing of an appetizing meal4 ,take for instance either a small flat in town or a cottage in the country with one maid4 ,it is quite possible to have two dishes for breakfast with toast1 tea or coffee1 and to vary those dishes for every day in the week4 ,easy breakfast dishes will be found in the body of the book4 ,all the statements in the book will justify themselves if the directions are carefully followed4 ,to begin with let us furnish our kitchen with those most necessary utensils which should always be kept either in a drawer in the dresser or in a dry cupboard4 ,we shall need several enamelled basins of various sizes1 a fish slice1 vegetable slice1 wire salad basket1 one or two wooden spoons1 two large iron ones1 a good toasting fork2 a small ,dutch-oven to hang in front of the fire 7either to cook bloaters1 or chops1 or even a steak if one prefers that form of cooking to frying72 an apple corer1 a potato ricer1 one or two enamelled frying pans of various sizes and depth4 ,it is best to keep the pan that is to be used for omelettes for that purpose alone1 also the one that is to be used for making pancakes4 ,care should be taken in purchasing these articles as you will often find that some frying-pans will be deeper in the middle while others will be found to rise and be deepest round the edges4 ,these are serious defects because the one that rises in the centre will be useless for either omelettes or pancakes2 the one that sinks in the middle would be equally unsatisfactory as both will be found to catch4 ,a double saucepan will be needed either for boiling milk or making porridge4 ,we must not forget a fish kettle and a steamer4 ,the care of the tea-kettle is also important4 ,once the tea is made and the kettle not needed for a time1 the water should be turned out and the kettle removed from the stove4 ,if it is allowed to remain boiling or nearly empty on the stove it will quickly become coated on the inside and the water thick and cloudy4 ,we will need an enamelled cullender1 a large cheese grater1 a nutmeg grater1 some cake tins of different sizes1 and pie-dishes4 ,our choice of saucepans should also be carefully considered2 it should contain at least two large iron ones and the rest may be enamel4 ,we need two or three baking tins1 some china and block-tin moulds for jellies and a selection of fire-proof earthenware of various shapes and sizes2 wire strainers1 to put under fish or fried vegetables to drain them2 an egg poacher1 an egg-boiler which is so much more reliable than even the best memory or the most accurate clock4 ,there is this golden rule that must always be observed3 ,never attempt to make an omelette unless your fire is hot enough to cook it with the top ring of the stove on4 ,this rule of course applies also to the pancakes1 fritters1 or to any form of frying4 ,for if you are frying a steak or cutlets1 fish1 potatoes or bacon1 you will require to put the top of the stove on after the first few minutes4 ,otherwise your meat or fish will be liable to burn on the surface and remain raw inside4 ,all the utensils must be washed in hot soda water and thoroughly dried before putting them away4 ,having regard to the fact that soda is most injurious to one's hands1 and whether for the mistress or maid the care and appearance of one's hands is of great importance1 it is best to place the saucepans1 pans1 etc4 7not earthenware7 on the stove with a certain amount of water and a good piece of soda1 and let them stand to soak on the side of the hot stove1 together with such articles as ricer1 poacher1 strainer1 etc4 ,when ready to wash them up scour well with a long-handled pot brush1 pour off the soda water1 rinse in clean hot water1 and dry with a cloth4 ,they can then be placed on the rack above the stove to dry thoroughly4 ,in this way the hands need not come in contact with the soda water at all4 ,we shall also need a nice smooth pastry board1 a rolling pin1 and a small board for chopping parsley or mint4 ,the meat chopper and the mincer and the meat-saw will require to be kept perfectly clean and dry to avoid rust1 and should always be carefully wiped with a dry cloth before being used4 ,should earthenware cooking-vessels or pie-dishes become burnt1 as is sometimes unavoidable1 a little rough cooking salt1 or a little ashes rubbed on the burnt surface will be found effective4 ,,on ,,the ,,treatment ,,of ,,vegetables ,with a ,few ,illustrative ,recipes ,great care should be taken in the use of an onion4 ,one often finds that if by accident a knife used for cutting an onion has been overlooked and it comes in contact with any article of food the flavour of the onion will spoil everything4 ,it is also a fact that if an onion is cut before it is put into soup or sauce1 the soup at once becomes cloudy1 while on the other hand if it is merely peeled and put in whole1 soup or sauce will remain perfectly clear4 ,then again for onion sauce or soup which would be made with milk1 you must never put in any salt or any other ingredient till after the milk has boiled4 ,if the onion is added before1 the milk will curdle and be spoilt4 ,if you want to fry onions for steak1 etc41 have some good beef dripping already melted in a baking tin and when it is boiling put in the quantity of onions you may wish to cook cut in thin slices 7cut always round the onion7 then add salt and pepper to taste and bake in a steady oven1 turning them once or twice with the blade of a knife4 ,for stuffing for either meat or poultry never put the onions in water4 ,cut thin as above directed 7never chop7 and boil in a deep frying pan in butter4 ,by boiling ,i mean using a larger quantity of fat and not allowing the onions to be browned3 one-fourth lb4 will be quite sufficient for stuffing intended for a goose4 ,have ready on the board the crumb of a stale white loaf rubbed through a cheese-grater1 and from four to five large sage leaves chopped fine4 ,mix the two together with pepper and salt to taste1 turn the whole contents of the pan into the crumbs and chop finely all together4 ,in this way the stuffing will be found moist and will not repeat after eating4 ,in cooking green vegetables use common soda not bi-carbonate4 ,they should be always put into boiling water4 ,fresh peas should never be shelled over night and should be kept in a covered dish after shelling till it is time for them to be cooked4 ,peas will become quite tough if exposed to the air for any length of time4 ,always put into boiling water1 never add salt or soda till the peas are boiling4 ,scarlet runner beans should only be cut in strips in time for boiling as the edges become hard and dry if left for more than an hour4 ,these are best kept in cold water4 ,dwarf beans should be treated in the same manner1 but can be served with only the ends and edges removed4 ,all salads should be put into a bowl of cold water with a good piece of salt for not more than ten minutes before needed4 ,a wire basket swung round vigorously will be found the best mode of drying all salads before dressing4 ,if lettuce is to be cooked1 cos-lettuce will be found better than the cabbage variety4 ,it will become greatly reduced in the cooking and is much improved by being lightly saut in a frying pan in which a finely shredded spring onion has been lightly fried in a little butter4 ,form into small mounds with a tablespoon1 and serve very hot4 ,cabbage and cauliflower should be put for awhile before cooking into a bowl of cold water with a good piece of salt1 head down and the stump cut four times across4 ,spinach requires washing in several waters with a liberal quantity of salt4 ,but the last water without salt4 ,have ready a large saucepan at least half full of boiling water4 ,if1 as some people direct1 you put spinach into a nearly dry saucepan on the assumption that it has absorbed enough water to be cooked in1 there will be an unpleasant smell4 ,add salt and a piece of ordinary soda about as big as a large pea4 ,boil with the lid off till quite tender4 ,the spinach should then be a beautiful shade of green4 ,treat sorrel the same way2 only it will be noticed that it will change colour directly it is put into the boiling water1 becoming a greeny yellow1 and is slightly acid in taste4 ,it is usually eaten with veal1 with poached eggs served on it1 or as a dish by itself served with fried bread round the edge4 ,tomatoes are always very useful and can be accommodated in many different ways4 ,for a breakfast dish--take1 for two persons1 four nice sound tomatoes4 ,place in a large basin and scald with boiling water over them4 ,the skin will then peel off quite easily leaving the tomatoes perfectly whole4 ,cut into slices and put into a cold pan with a piece of butter about the size of a tablespoon and a pinch of salt and pepper4 ,place on the fire and break the tomatoes in the butter as they cook4 ,let them fry frequently and serve under poached eggs4 ,another way3 ,take four or more tomatoes1 remove the stalk but not the skin4 ,cut the top off1 scoop the fruit out leaving a wall1 have ready some chopped lean ham1 chicken or other meat1 add a little onion to the inside which has been taken out of the tomatoes1 pepper and salt4 ,put into a small frying pan1 and fry lightly1 put the mixture into the tomato1 have a little dripping melted in a baking tin1 place the tomatoes into it1 when hot put the top on the tomato to form a lid and bake from #ae to #bj minutes4 ,in preparing mushrooms1 peel carefully the skin1 gently pull the stalk out and lay them dark side down in a little cold water with a good knob of cooking salt1 this will remove any grit or insects4 ,have ready a flat frying pan large enough to take the mushrooms lying flat2 lay each one dark side down and boil in butter gently for about seven minutes1 turn them over with the blade of a knife and let them continue cooking for another ten minutes to a quarter of an hour2 pepper and salt to taste4 ,or in another way1 take a large flat frying pan2 put into it about an ounce of butter1 two tablespoonfuls of best malt vinegar1 place over a quick fire and let it burn slightly4 ,that is to say it is ready when it smokes4 ,lay the mushrooms as before directed1 proceed in the same way1 adding only a little finely chopped onion in the centre of each mushroom1 place dark side up either on toast buttered or on a flat dish1 pour over the butter from the pan and serve very hot4 ,sprinkle thinly with chopped onion after the mushrooms are in the dish4 ,mushroom rissoles make an excellent breakfast dish and may be served in little stone marmites instead of pastry4 ,carefully wash mushrooms as directed above4 ,take a little strong beef gravy 7not bovril or other meat essence7 cut the mushrooms into lengths1 each one into four or five1 put them into a small saucepan with pepper and salt and enough gravy to cover1 stew for an hour4 ,thicken with a little flour mixed smoothly with water4 ,this can be kept over night and warmed in the morning4 ,turnips make a very good dish with roast pork1 treated as follows3 ,carefully peel ten or twelve nice firm turnips1 reject the woolly as they are not worth cooking 7except for flavouring72 cut into slices1 then into lengths1 then into small squares 7the appearance of a dish is as important as the taste72 boil gently for about half an hour or until tender1 strain and serve very hot with a little melted butter poured over them1 pepper and salt to taste4 ,carrots1 if very young1 must on no account be peeled1 but only lightly scraped and then cooked in a covered saucepan till tender4 ,serve very hot with a little melted butter and a little finely chopped parsley sprinkled over them4 ,care should be taken not to boil too long as these tender young vegetables are apt to become soft and tasteless4 ,when the carrots are older and bigger they should be carefully peeled and cut in rings about one-eighth of an inch thick4 ,there is also this pretty and appetising way to serve carrots4 ,cook them as above directed and have ready the following in a lined saucepan 7double saucepan73 a half pint of boiling milk with salt to taste1 one and a half level tablespoonfuls of household flour mixed smoothly in a basin with a half ounce of butter4 ,should the butter be hard and difficult to mix smooth1 place the basin on the stove till the butter is soft enough to handle with a firm spoon4 ,when mixed pour the boiling milk straight into the flour and butter stirring all the time1 and always the same way2 put back into the double saucepan and stir till it boils1 add the cooked carrot and serve very hot as an additional vegetable or as a separate dish4 ,should the sauce be sticky or too thick judgment which will come with experience will quickly show the error to be a little too much flour or careless mixing4 ,this sauce is also useful to compose a lunch dish with1 by adding to it some chopped roast chicken and a thin slice of onion instead of carrots4 ,serve in a rather deep dish with croutons of fried bread or dry toast round the edge4 ,a tin of prawns can be used instead of chicken in which case a small teaspoonful of anchovy sauce may be added at the last1 instead of salt1 as the prawns may be already a little salt4 ,potatoes are to my mind one of the most ill-used vegetables we have4 ,they require simple care to make them a useful and welcome addition to at least two meals in the day4 ,too often ,i have found the greatest carelessness in the cooking of a simple potato4 ,often at an ,english inn potatoes are impossible1 even more so than other vegetables1 and yet we ,english people have the best potatoes in the world6 ,it is indeed a fact that in the case of the poor potato1 ,god sends the food1 and the devil the cooks6 ,one common error is to peel the potatoes hours before they are to be cooked and to leave them in water2 another to peel them 7because the weather is cold7 in quite hot water1 or1 worse still1 then shut them down in a saucepan on the side of the stove ever so long before they are required4 ,in this way the potato is spoilt before it has even boiled4 ,it is quite possible to use up even cold potatoes in an appetising manner4 ,none need ever be wasted if the following hints are taken and the sound advice of many years' experience is followed4 ,for new potatoes pick out those as much of a size as possible1 carefully scrape them1 remove any eyes1 rinse in clear cold water and put into enough boiling water to cover well2 add a sprig of mint 7in one piece7 and a piece of salt put in a saucepan preferably not iron and boil gently till tender which can easily be found by trying them with a fork4 ,when cooked1 strain1 remove the mint1 put into the saucepan a knob of butter while the potatoes are there and serve as quickly as possible with a little finely chopped parsley on them4 ,the object of the butter is not only to improve the taste and appearance but it also helps to prevent the sort of preserved taste one so often gets in hotel cooking4 ,as the potatoes get older it is better to put them to boil into cold water1 and directly they are too old to scrape freely1 no mint is necessary or advisable4 ,some potatoes are best strained before they are quite cooked and then shut down in the saucepan to finish in their steam4 ,if the potatoes are not to be used at once 7say when a meal is delayed longer than expected for some reason71 it is a good idea either to rice them in a ricer or to mash them4 ,in that way they will not have an unpleasant taste and can be kept hot for some time and still be quite palatable4 ,often one has some cold potatoes left say from lunch1 cut them into slices1 put about an oz4 of butter into a frying pan and when melted and hot lay each slice of potato flat in the hot butter1 fry quickly over a brisk fire till they attain a golden-brown colour4 ,care must be taken that they do not burn4 ,cold potatoes can also be used for hot cakes as follows3 ,take the remains of any boiled potatoes1 break them into a bowl1 take a breakfast cup and a half of flour 7for this quantity of flour about the value of eight potatoes would be necessary7 rub them smoothly into the flour1 add two ounces of butter1 salt1 a little baking-powder 7unless self-raising flour is used7 mix as for pastry with a little milk 7sour will do7 and if possible an egg beaten into it1 form into small cakes and bake on larded paper in a quick oven1 serve hot with sugar and butter to be spread on them4 ,for fried potatoes care should be taken to follow these directions carefully3 ,peel your potatoes and cut them into slices about one-half an inch thick1 then into strips1 each slice let us say into four1 let them lay in a bowl of cold water till wanted for frying4 ,take a large deep frying pan in which you have melted one-fourth pound of best tub lard1 place over a quick fire taking care not to let it burn1 and when it is ready 7which is easily found out by dropping one piece of potato into the fat--it should sizzle at once71 take the potatoes out of the water by hand and drop straight into the boiling lard4 ,turn carefully from time to time with a knife blade4 ,remove them with a slice into a vegetable dish in which there is a strainer 7stone for preference71 and place in the oven with an open door till required2 but serve as soon as possible4 ,never put the cover on the dish or allow the oven door to be shut as the potatoes would not then keep quite crisp4 ,never add salt till ready in the dish1 when a little should be sprinkled over the potatoes4 ,for straw potatoes proceed in the same way2 only these will require less time for cooking and will need to be cut very much thinner and smaller4 ,for souffl potatoes cut them into thin slices and dry them on a clean cloth4 ,lay them in a little milk for a moment and then put them into the boiling fat straight out of the milk4 ,if these directions are carefully followed there should be a crisp brown bubble on each side of the slice of the potato4 ,these also must not be covered or have the oven door closed on them4 ,there is also another simple way of treating an old potato4 ,often toward the end of the year when one's potatoes run large and we are anxious to give a dish a dainty appearance we find that the large potato served whole looks clumsy4 ,if the potatoes are carefully peeled and any unsightly blemishes are removed such as the eye or as so often happens there are bluey patches due to a bruise perhaps on the potatoes otherwise perfectly sound1 the following hint may be found both useful and economical4 ,take a stout teaspoon and scoop spoonfuls from the outside of a big potato4 7,the broken remains can be used in soup say either beef or mutton stock4 ,recipe for this with soups47 ,when you have sufficient potatoes ready you can either fry in dripping 7in which case do not attempt to make them crisp7 or boil them very gently1 or bake them under a joint1 etc4 ,they will be best baked or fried4 ,they can then be served laid round a dish of fish 7fried or boiled7 or round a dish of roast meat previously carved and laid down the centre of a dish or with kidneys and bacon or with liver and bacon4 ,celery used as a vegetable will be found very palatable cooked in the following manner4 ,take two or three heads of celery1 wash carefully in fresh cold water and a little salt1 have ready any little beef1 veal1 or chicken stock1 bring this to a boil and cook the celery in it4 ,from #cj to #dj minutes should be long enough to render the celery soft4 ,serve in a vegetable dish with the gravy poured over it1 sufficient only to just cover1 having previously stirred a teaspoonful of cornflour mixed with cold water into it4 ,beet-root may be prepared either cold to serve with cold beef or as a hot vegetable dish best served with roast mutton4 ,for cold1 have four or five round small beet-roots washed1 handling them carefully and taking the greatest care not to break off any tender shoots1 and avoiding cutting the leaf-end too near the top of the beet-root4 ,have a saucepan large enough to take the beet-root without breaking it4 ,boil gently with a good piece of salt from #dj minutes to an hour1 or even a little longer1 according to the size4 ,prick with a carving fork to see if quite tender1 then lay them on a strainer and when cool enough to hold in the fingers remove the peel and cut into thin rings4 ,lay them in a dish of vinegar 7a deep glass dish is best71 dust over two teaspoonfuls of powdered sugar1 and allow to get thoroughly cold before serving4 ,the object of the sugar in the vinegar is to draw the colour out of the beet-root and to remove the sourness4 ,more or less sugar may be used according to individual taste but the proportion given is generally right4 ,the beet-root already boiled may be used for the following dish3 ,cut into a little thicker slices1 then into strips1 then into little squares4 ,have ready in a deep enamel frying pan a quantity of melted butter1 put the diced beet-root into it with a pinch of salt and a little cream 7or1 if not available1 a little milk7 and bring the mixture to a boil1 taking care not to break the vegetable when stirring with a knife blade4 ,mix a teaspoonful of cornflour with a little milk1 stir into the beet-root while on the stove1 serve round the dish of sliced mutton or separately very hot4 ,leeks can often be made to take the place of onions and are a very useful vegetable cooked in either of the following ways4 ,take from twelve to twenty leeks1 wash well in cold water1 being careful to remove all grit4 ,it will be found necessary nearly always to split them1 to be sure that they are quite clean4 ,stew them in beef stock till quite tender4 7,this vegetable does not require any soda in the cooking and is best cooked in stock47 ,strain and serve when quite tender4 ,another way is to cut each leek into four1 lengthwise1 and bake in dripping1 as directed to do with the onion4 ,the ,drumhead or white cabbage has no appearance if cooked only as a cabbage1 but a useful dish may be made in the following manner4 ,take a large cabbage1 remove the white stiff stalk running down the leaf with a sharp knife4 ,put the leaves into a large saucepan of boiling water1 cook as for ordinary cabbage except that the leaves will all be separate4 ,when tender spread on a large dish to cool4 ,prepare some finely minced meat1 beef1 ham1 veal or mutton1 chicken or lamb1 about half a teacup of freshly boiled rice salted to taste4 7,the value of two tablespoonfuls of rice will be enough to make half a teacup47 ,the rice to have been boiled in water and not too soft4 ,mix with the minced meat and having spread each cabbage leaf open1 fill with the mixture1 leaving enough of the leaf clear to roll round the meat4 ,have a deep frying pan on the fire half full of either beef or mutton stock1 bring to a boil and place each stuffed leaf in the stock and cook for ten minutes2 remove with a slice on to a deep dish and serve at once very hot4 ,,recipes ,,breakfast ,,dishes1 ,,entr,,es1 ,,savouries1 ,,stuffings1 ,,sauces1 ,,hors ,d',,uvres1 ,,and ,,sandwiches ,general ,remarks ,small savouries are useful to lengthen a lunch or dinner without making the whole meal too heavy4 ,their materials are often what is left over of various dishes4 ,therefore the remnants that are kept should be always put away with care and separated from each other4 ,cut onion should never be kept in the safe containing butter or milk4 ,raw bacon should be laid in the dish on the rind4 ,a tin of sardines should never be left open more than twenty-four hours4 ,tinned salmon must be used at once4 ,bottled tomatoes may be partly used and re-corked for a few days4 ,bottled olives must be re-corked tightly after use4 ,take care that the liquid covers the olives4 ,the same for capers1 chillies1 and anchovies4 ,the salad basket and potato ricer should be dried on the shelf over the stove after being wiped4 ,when boiling milk enters into the composition of any dish the saucepan should be first wetted inside with cold water4 #a4 ,omelettes ,plain4 ,break four new laid eggs into a basin and beat lightly with a fork4 ,add a pinch of salt and a dessertspoonful of milk4 ,have ready in an enamelled frying pan about half an ounce of hot butter1 tilting the pan to cause the butter to run all over it4 ,place the pan over the fire with the stove top on4 ,pour the beaten eggs into it4 ,run the knife round the rim of the omelette4 ,cook not more than seven minutes4 ,sprinkle over a few fine herbs or a little chopped parsley and fold it over twice on a very hot dish4 ,the omelette when dished should be moist in the centre4 ,truffled4 ,prepare the eggs as above4 ,chop finely three truffles and beat into the eggs4 ,cook in the same manner as the plain omelette and serve with the rest of the bottle of truffles cut in thin slices and laid down the centre of the omelette after it is folded4 ,savoury4 ,take the livers of two fowls1 one rasher of bacon1 a slice of onion and a pinch of mixed herbs4 ,melt in the frying pan a piece of butter about the size of a walnut4 ,put the livers1 bacon1 and herbs into the hot butter4 ,fry very gently for about seven to ten minutes and when cooked chop very fine4 ,cook the omelette as above and spread the mixture along the middle while still in the pan4 ,turn the omelette sides over and serve on a hot dish4 ,cheese4 ,prepare the eggs as above4 ,rub on a cheese grater a piece of ,gruyre cheese to make about four tablespoonfuls4 ,turn the eggs into the pan4 ,dust three parts of grated cheese over the omelette whilst still in the pan4 ,dish with a slice and dust over it the remainder of the cheese2 fold and place it in the oven for one minute4 ,green ,peas4 ,prepare the eggs as above4 ,take a teacup of cold cooked green peas and stir them into the basin with the eggs4 ,pour into the hot butter in the pan as for a plain omelette1 fold over with the slice and serve on a hot dish4 ,it will be noticed that sometimes the omelette will rise in a bubble and smoke4 ,directly this is noticed pass the blade of the knife under from the sides and let the air out1 otherwise it will burn4 ,cold potatoes cut into discs can be used instead of the peas for the omelette4 #b4 ,eggs and ,bacon ,this dish is perhaps the most appetising breakfast dish and yet often the most unpleasant on account of the smell4 ,cooked in the following way there should be no smell at all4 ,take the rashers of bacon and carefully remove all the rind4 ,use preferably an enamelled frying pan in which a piece of butter the size of a walnut has been made hot4 ,lay the bacon in this4 ,the stove should be hot enough to cook the bacon with the top on4 ,turn the bacon twice and cook for eight to ten minutes4 ,dish on a hot flat dish4 ,allow an egg for each rasher1 breaking the eggs lightly without breaking the yolks into a cup one at a time and turn into the pan4 ,allow the boiling fat to run round the eggs4 ,cook for three minutes and dish with a slice placing one egg on each rasher of bacon4 ,the pan when removed from the stove must not be put into the sink as the cold water there will cause it to smell unpleasantly4 #c4 ,boiled ,bacon ,take not less than two pounds cut out of the small back4 ,plunge in a saucepan three parts full of boiling water4 ,boil briskly for one hour4 ,when put on a dish the rind will tear off quite easily4 ,remove it and dust the part over thickly with baked breadcrumbs4 #d4 ,sausages ,prick the sausages well with a fork4 ,lay in a flat meat dish and cook for twenty to twenty-five minutes not on the stove but in a fairly quick oven4 ,this prevents all smell and they will be well cooked4 #e4 ,sausage ,rolls ,prick one pound of best pork sausages and bake in the oven for twenty minutes on a flat dish4 ,cut each sausage lengthwise1 roll round each half a thin rasher of raw bacon1 put into a paste 7as for meat pie1 rec3 #aef71 wrap in hot buttered paper and bake for another twenty minutes4 #f4 ,eggs in ,gravy ,boil two or three eggs for not longer than three minutes1 drop them for a few seconds into a bowl of cold water to chill them sufficiently to be held with the fingers4 ,carefully remove the shell without breaking the shape of the egg4 ,lay each carefully in a buttered dish side by side4 ,the eggs if properly cooked will immediately acquire a flat shape4 ,pour over them a little good meat gravy and serve at once4 ,the eggs thus prepared should not be hard2 but it is difficult sometimes when removing the shell to leave the egg whole4 ,great care is required4 #g4 ,eggs with ,chicken ,livers ,put into a little stone marmite dish 7fire-proof7 a little butter and half the liver of a good sized fowl4 7,two fowls' livers would make four or five little dishes47 ,when the liver is nearly cooked 7the little dishes having been placed each on the hot top plate of the stove71 drop a whole egg without breaking the yolk into each and allow to cook from three to five minutes4 ,serve in the dishes in which they have been cooked4 ,eggs can be also poached in marmite dishes but instead of butter you must half fill each dish with fresh cream and add a pinch of salt and a pinch of chopped parsley at the last moment on top of each egg4 #h4 ,herring ,roes on ,toast ,take the roes from the tin or glass box1 gently part with a knife1 put them into a shallow pie-dish with a little pepper and butter4 ,cover with dish cover and stand in the oven for ten minutes4 ,have ready hot buttered toast and lay the roes on the toast4 ,put a little white pepper on them and a tiny scrap of butter and replace in the oven for a moment before serving4 #i4 ,poached ,eggs on ,anchovy ,toast ,butter several good slices of toast and spread with a little anchovy paste4 ,take an egg poacher and put over the fire to boil4 ,turn an egg into each ring1 being careful not to break the yolk4 ,cook for three minutes lightly4 ,pass the blade of the knife round each rim of the egg1 pinch the machine to open it1 the eggs then remaining on the flat slice4 ,run the knife under each one and it is easy then to place them on the toast4 #aj4 ,poached ,eggs and ,tomato ,toast ,scald four tomatoes and remove the skin1 slice them into a small enamelled frying pan in which a piece of butter the size of a walnut has been made hot1 a little pepper and salt4 ,chop them with a knife whilst frying1 thus reducing them to a paste4 ,spread this over the hot buttered toast and put a poached egg on the top4 #aa4 ,breakfast ,dish ,have the paste made ready as for meat pie1 take six thin rashers of bacon and cut them in halves4 ,roll the paste thin on the board and lay half a rasher of bacon on each piece of paste4 ,cut the paste a little bigger than the bacon4 ,dust a little finely chopped onion and a tiny pinch of sweet herbs over each piece of bacon4 ,roll paste and bacon together 7paste outside7 and cook on hot buttered paper for fifteen minutes in a quick oven4 #ab4 ,haricot ,breakfast ,dish ,put to soak for twelve hours a pint of small haricot beans4 ,strain them and pick out the brown ones which are not needed4 ,turn them into a saucepan three parts full of boiling water with salt and a little pinch of soda4 ,boil gently for two hours1 or until quite soft but whole2 strain and put into a stone jar4 ,cover them with good beef stock4 ,add three cut rashers of bacon1 fat and lean together1 with one slice of very finely chopped onion and some tomato sauce 7made after the recipe given with skinned tomatoes74 ,leave in the oven all night and make it hot in the morning before serving4 #ac4 ,devilled ,drumsticks ,take four drumsticks of fowls1 put half an ounce of fresh butter in an enamelled frying pan1 make it hot and lay the drumsticks in it4 ,dust over them a little red pepper and about half a flat teaspoonful of some good curry powder4 ,roll them over and over in the butter and dish with a strainer4 #ad4 ,devilled ,sheep's ,kidneys on ,toast ,remove the skin from say two sheep's kidneys and cut them in halves4 ,put into an enamelled frying pan about half ounce of fresh butter and make it hot4 ,lay the kidneys in the butter the cut side down4 ,cook over a brisk fire with the stove top off for five minutes4 ,turn once4 ,then replace the stove top and stand the frying pan again on it for five to ten minutes more4 ,have ready enough buttered toast to take half a kidney on each slice of toast4 ,dust the kidneys with a little red pepper before placing on the toast4 ,put on each kidney a little fresh butter about the size of a pea1 place on the toast and serve very hot4 ,ox kidney may be used in the same way cut into slices4 #ae4 ,croquettes ,chop with a mincer very fine any remains of cold chicken or any cold meat with one ring of ,spanish onion and a tiny pinch of salt and a drain of meat juice4 ,stir all this well in a plate1 break into the mixture a freshly beaten egg1 add a teaspoonful of finely rubbed breadcrumbs or rusk crumbs4 ,roll a tablespoonful at a time into another freshly beaten egg and then into the rolled rusk crumbs4 ,form into short sausage shapes or balls and fry in boiling lard or dripping for seven to ten minutes4 ,dish with a slice and serve hot1 garnished with a little parsley4 ,fish croquettes are made in the same way using any fish that may be left over1 after carefully removing all the bones1 and adding a little cold boiled potato4 #af4 ,to ,dress ,cold ,fowl ,cut into small pieces1 leg generally in two4 ,put into a saucepan and cover with milk1 first putting a little water in the saucepan to prevent the milk burning4 ,grate half a nutmeg1 add pepper and salt4 ,when it has boiled1 but not before1 slice half of a fairly large ,spanish onion into the saucepan4 ,boil for three-quarters of an hour4 ,thicken before serving with a little flour and butter1 which should be mixed very smooth with a little of the boiling milk out of the saucepan4 ,bring to a boil and serve in the saucepan with a napkin wrapped round it4 #ag4 ,shepherd's ,pie ,cut the remains of any cold roast beef into small pieces and place in a dish4 ,slice about a quarter of a ,spanish onion finely on the top1 add two tomatoes cut very small1 pepper and salt1 half a teaspoonful of ,worcester sauce1 half a teaspoonful of bovril stirred in half a teacupful of water1 or a little meat juice4 ,place in the oven uncovered for a quarter of an hour4 ,then take out and fill up the dish with mashed potatoes4 ,place a few thin slices of onion on the top1 a piece of butter1 and replace in the oven for three-quarters of an hour so as to brown the top nicely4 #ah4 ,tripe and ,onions ,wash in cold water and remove all fat from two pounds of fresh tripe and cut into narrow strips about two inches long4 ,melt in an enamelled frying pan about two ounces of fresh butter turning the tripe into it4 ,fry lightly1 not allowing to brown4 ,dish with a slice into a stone saucepan1 leaving the butter in the pan4 ,in the same butter fry lightly one and a half ,spanish onions sliced and add to the tripe in the saucepan1 with a little salt and a glass of sherry1 one piece of loaf sugar1 and a finely cut up carrot4 ,add enough water to cover and stew gently for one and a half hours4 ,thicken with a little flour mixed smooth with cold water and serve in the stone saucepan with a table napkin tied round it4 ,note4 ,pig's trotters may be added to this dish but in this case they must be soaked for two hours before cooking and added to the tripe when cooked4 #ai4 ,haricot ,mutton ,soak a pint of small haricot beans overnight1 carefully pick out the brown ones and rinse through three waters in the morning4 ,have ready a metal saucepan with about three pints of water4 ,when boiling1 pour the haricots into it with a good pinch of salt and a small piece of soda4 ,boil gently for two and a half hours4 ,they are then ready to be added to the mutton4 ,cut into small pieces two or three pounds of best end of neck of mutton1 remove the fat and put the meat into a stone saucepan1 cover with water1 add one turnip cut into long pieces1 one ,spanish onion1 pepper and salt and a pinch of fine herbs4 ,remove the scum as it rises and cook for two hours4 ,add then the beans which should be quite soft and peel of their own accord when exposed to the air4 ,thicken with a little carefully mixed flour and water and serve in the stone saucepan with a table napkin wrapped round it4 #bj4 ,sweetbreads ,soak for half an hour two sweetbreads in cold water with a pinch of salt4 ,drop them in boiling water4 ,after twenty minutes take them out1 remove the skin and roll them first in a well-beaten egg and then in rolled rusk crumbs4 ,bake in a tin in a quick oven for three-quarters of an hour with a large piece of butter or dripping4 ,place on a dish and after turning the fat out of the tin put in a little good meat juice and bring it to a boil over the fire4 ,add then a little smoothly mixed flour and water and when thickened sufficiently strain through a gravy strainer over the sweetbreads4 ,serve very hot4 #ba4 ,sweetbreads--,another ,way ,soak for half an hour in cold water with a pinch of salt1 then drop them into boiling water4 ,at the end of twenty minutes take out and1 after removing the outer skin1 cut into slices4 ,have ready some fresh butter in an enamelled frying pan4 ,fry the sliced sweetbreads lightly for a quarter of an hour4 ,lay on a dish and squeeze a little lemon juice on each slice allowing a quarter of a lemon for the whole of the sweetbread4 #bb4 ,steak and ,kidney ,pudding ,take one and a half pounds of thick steak and cut into pieces of about an inch4 ,have an ox kidney cut into small pieces and a basin well buttered4 ,with half a pound of beef suet1 chopped fine1 and two and a half to three breakfast-cups of self-raising flour1 make a stiff paste1 mixing with tepid water4 ,line the basin with the paste4 ,put the steak and kidney in1 add about half a teaspoonful of salt1 sprinkle a little dry flour over the meat1 put the crust on and cover the basin with a wet cloth which should be tied securely with string4 ,boil for three and a half hours4 ,at the end of that time take the cloth off and serve in the basin 7stood in a dish7 with a fluted paper collar round it4 ,make a small hole in the top of the pudding and pour in about half a teacupful of hot gravy made from any small pieces of meat left over before serving4 #bc4 ,calf's ,kidney on ,toast ,skin and split in two a calf's kidney4 ,melt in a frying pan about an ounce of fresh butter1 and place the kidney in this with one very thin slice of ,spanish onion for each half of kidney--one rasher of bacon1 chopped very fine1 to be put in the pan also4 ,cook as for sheep's kidneys1 but without the red pepper4 ,prepare some hot toast1 lay upon it the slice of onion1 which should be kept whole if possible1 and then the kidney4 ,dust a little portion of the bacon over it with a little pepper and salt4 ,turn the butter out of the pan1 put a little meat juice from under the dripping 7about an egg-cupful7 and half a tablespoonful of white wine1 the juice of a quarter of a lemon 7half a teaspoonful of vinegar will serve if the lemon is not available71 thicken with a little flour and water 7first mixed smooth71 and pour through a gravy strainer over the kidney4 ,serve very hot4 ,the best way to prepare the toast is as follows3-- ,take as many pieces of dry bread as required and fry quickly in a little good dripping to a crisp brown4 ,it should then remain quite crisp even when the gravy is turned over it4 #bd4 ,bacon ,pudding ,about half a pound of beef suet chopped very fine1 two and a half breakfast-cupfuls of self-raising flour and a pinch of salt1 must be mixed with tepid water into a nice elastic paste4 ,cut half a pound of bacon 7fat and lean together7 into narrow long strips1 slice thinly one fair-sized ,spanish onion into rings1 and chop about eight leaves of sage very fine4 ,roll the paste in small pieces to form layers in the basin which must be greased by putting in a good-sized piece of butter and allowing it to stand on the top of the stove until the butter has melted and every part of the basin has had the hot butter run over it4 ,this will prevent the pudding adhering to the basin4 ,put one layer of paste in the basin1 then a layer of bacon and onion and just a little sage sprinkled over the top1 then another layer of paste1 and so on till all the bacon and onion are used up4 ,then put on the top layer of paste which must quite fill the basin1 and tie the pudding securely in a freshly wetted pudding cloth4 ,care must be taken that the cloth is not drawn too tight over the pudding and that the basin is full or the water will get in and spoil the dish4 ,the pudding must be immersed in boiling water and boiled for three hours4 ,at the end of that time turn it out on a hot dish and serve with a little clear melted butter in a sauce boat4 #be4 ,veal or ,beef ,olives ,it is often found inconvenient to cook a joint in a hurry 7or the joint may be found to be too large7 when the following recipe will be found useful4 ,cut a slice of about an inch thick off the round of beef or fillet of veal1 cut that into five or six pieces and flatten well with a knife4 ,chop finely about half a ,spanish onion1 a few sweet herbs1 and pepper and salt1 and put a little of these on each piece of meat and cover with half a rasher of bacon4 ,tie each piece securely with string4 ,melt one ounce of fresh butter in a frying pan over a clear fire and when ready lay the olives in it4 ,fry briskly for three minutes1 turn over once and fry for the same length of time1 then cover with another frying pan1 inverted1 and fry for another ten to fifteen minutes4 ,place the meat on a dish and remove the strings gently1 cutting with scissors4 ,put into the frying pan about half a teacupful of good meat juice1 a tablespoonful of white wine1 a little salt1 thicken with a little flour and pour over the olives4 ,they will keep their shape and should be served with some nicely prepared vegetables1 either beans1 peas1 or potatoes4 #bf4 ,pigeons with ,carrots ,split the roasted pigeons in halves and lay cut side down in a stone saucepan with half a claret glass of white wine1 pepper and salt1 with four carrots cut lengthwise1 each into eight pieces then cut across4 ,add a little good meat juice4 ,put enough water to just cover the pigeons4 ,stew gently for three-quarters of an hour4 ,thicken with a little flour and water and serve in the stone saucepan1 or in a deep dish4 #bg4 ,ragot of ,veal ,cut into small pieces two pounds of neck of veal4 ,put into a saucepan and cover with cold water1 and a teaspoonful of salt1 a little pepper1 one piece of loaf sugar1 six spring onions1 bottoms and green tops1 six small carrots split in two1 and one small turnip4 ,stew gently for one and a half to two hours1 adding a little water if required4 ,half an hour before serving add a half pint of fresh green peas1 a pinch of mixed herbs1 half a glass of white wine4 ,thicken with a little smoothly mixed flour and water1 stirred into the veal4 ,best served in the earthenware saucepan1 with a napkin tied round it4 ,if green peas are not available a little ,patna rice may be used after it has been washed through several waters2 or a few cut scarlet runners4 ,cold veal may be treated as above but in that case a little good meat juice must be used instead of the extra half pint of water4 #bh4 ,rump ,steak and ,kidney ,pie with ,mushrooms or ,truffles ,for a pie for four persons take a pound and a half of rump steak and half an ox kidney4 ,cut into nice pieces with a little fat but no gristle4 ,put it all in a deep pie-dish1 with pepper and salt and the contents of a small bottle of truffles cut in small pieces 7or eight mushrooms74 ,flour rather thickly over the top and add a little water to the side of the dish so that it runs underneath the meat 7and half a teaspoonful of mushroom catsup if with mushrooms71 cover with another smaller pie-dish which should allow a small opening at the sides so as to let the steam escape4 ,cook for three-quarters of an hour in a brisk oven and meantime rub a quarter of a pound of fresh butter1 or lard1 into two and a half breakfast-cupfuls of self-raising flour with a little salt1 and mix with a little milk to an elastic paste4 ,when ready take the dish out of the oven and stir the meat and the flour together4 ,the pie will then be ready for the crust4 ,butter the rim of the dish while still hot4 ,lay a strip of paste all round and moisten with a little milk to make the top crust adhere4 ,bake in a quick oven for half an hour4 ,it is important that the meat should be cooked first as otherwise it will either be underdone or the crust will be overcooked4 ,do not forget to make a hole in the middle of the top crust before baking4 #bi4 ,kidney ,saut ,remove the fatty centre of an ox kidney1 cut the kidney into thin slices and dice it on a pastry board on which has been poured a good handful of flour4 ,rub the diced kidney well into the flour so that it looks all white4 ,put it into a stone saucepan1 add pepper and salt1 a little scraped carrot1 one good-sized onion stuck with three cloves1 and cover with cold water4 ,stir the kidney so as to remove all the flour into the water1 which should look like milk4 ,cook in a quick oven for two hours4 ,this might be cooked in the morning and made warm in the evening4 ,remove onion before serving4 #cj4 ,kidney ,saut--,another ,way ,take one or two sheep's kidneys1 skin and split them4 ,lay each half1 flat side down1 in a frying pan with an ounce of butter or dripping1 heated4 ,place on a quick fire1 add one or two slices of onion cut thin1 pepper and salt4 ,remove from the fire and cut the kidneys up4 ,place again on the stove1 add a teaspoonful of bovril1 a little ,worcester sauce 7one teaspoonful71 mix smoothly a dessertspoonful of flour with water1 add half a breakfast-cup of hot water to the kidneys4 ,stir and keep boiling twenty minutes1 and serve hot1 either alone or within a wall of freshly mashed potatoes4 #ca4 ,kidneys in ,onions ,to those who are fond of an onion there is hardly a more appetising dish than onions prepared in the following manner4 ,take four or five decent-sized sound onions4 ,small ,spanish are the best4 ,cut rather a deep slice off the top after removing the outer skin4 ,you can then take the centre out2 say you remove half the onion leaving about four of the thicknesses4 ,have ready two or three sheep's kidneys prepared in the following manner3 ,skin each kidney and split it4 ,sprinkle lightly pepper and salt on the split side4 ,put into a frying pan a little dripping or butter1 lay the kidney flat side first in the boiling fat1 place the pan on a quick fire and fry lightly1 turning twice4 ,as onion requires a lot of cooking it is best to put the prepared onion cases into boiling dripping and cook in a quick oven twenty-five minutes4 ,then place the kidney 7half in each onion7 and replace in the oven in the baking tin another ten minutes4 ,care should be taken not to overcook the kidney so that the gravy runs into the onion as it finishes cooking4 ,serve very hot in a stone dish4 #cb4 ,jugged ,hare ,cut the hare up4 ,rub the pieces in flour4 ,put one and a half ounces of butter into a large enamelled frying pan1 and lightly fry the hare for ten minutes4 ,then place your hare in a stone jar with one ,spanish onion stuck with three cloves1 some salt1 a piece of loaf sugar1 and a little finely scraped carrot4 ,add two glasses of port wine and a little ,worcester sauce4 ,cover the jar with a plate and stand in a quick oven for three hours4 ,dish into a flat dish1 garnish all round with half slices of lemon and serve with currant jelly4 #cc4 ,yorkshire ,pudding for ,baked ,beef or ,mutton ,separate the white of one egg from the yolk4 ,put the latter in an earthenware bowl and stir it lightly4 ,beat the white separately with a freshly cleaned knife in a plate4 ,it is most important that a perfectly clean knife be used or the white of the egg will not rise4 ,beat it to a stiff froth and stir it into the yolk of the egg2 and only afterwards add half a teacupful of milk and a little pepper and salt4 ,stir in a breakfast-cupful of self-raising flour vigorously and work it perfectly smooth4 ,if it is not then quite the consistency of very thick cream add a little milk to make it so4 ,turn into a baking tin and bake under the meat1 which would be already three parts cooked then4 ,do not forget to turn most of the fat out of the baking tin before the pudding is poured in4 ,three-quarters of an hour is the time required for cooking a ,yorkshire pudding4 #cd4 ,welsh ,rarebit ,take half a pound of good ,cheddar cheese1 not too strong1 and cut it into a flat meat dish with pepper and salt4 ,pour over a sufficient quantity of bottled ale to fill the dish4 ,stand in a quick oven and bake until the cheese is all melted4 ,have ready some buttered toast about a quarter of an inch thick4 ,remove the cheese from the dish leaving the beer and spread the cheese lightly on the toast4 ,replace in the oven1 and serve very hot4 ,the object of the beer is to flavour the cheese only and if the cheese were to be cooked in a frying pan over the fire it would absorb all the beer and be rendered very bitter4 #ce4 ,spaghetti ,put half a pound of spaghetti into boiling water with a good pinch of salt4 ,if you carefully put the spaghetti upright in the saucepan and give them a twist they won't break4 ,boil gently1 being careful to add boiling water as needed to keep the same amount4 ,it is important never to add cold water as that chills the spaghetti and causes it to become tough4 ,cook for one hour and meantime prepare the following sauce3 ,put six good-sized tomatoes cut in quarters into a saucepan 7or a pudding basin may be used in the oven71 with one large round of ,spanish onion chopped fine1 three pieces of loaf sugar1 a pinch of salt and pepper1 half a bottle of tomato catsup1 and an ounce of fresh butter4 ,stew gently on the side of the stove for three-quarters of an hour4 ,strain all the water off the spaghetti with the lid1 into a salad bowl 7or good-sized dish71 stir in the tomato sauce which has been strained thoroughly1 and serve very hot with some grated cheese in another dish4 #cf4 ,risotto ,remove all the fat from a pint of good clear beef or mutton stock and put it on the stove to boil4 ,wash a teacupful of ,patna rice through four waters and put it into the boiling stock and cook for half an hour gently4 ,chop two thin rashers of bacon into small pieces1 add half an onion chopped very finely and put this into the stock while it is boiling4 ,care should be taken1 if the stock is already salted1 that very little salt is added4 ,drain the rice dry and have ready a teacupful of ,parmesan and ,gruyre cheese 7grated7 and some good tomato sauce made with skinned tomatoes4 ,stir the cheese and tomato sauce into the rice in the saucepan and have ready some stone or metal moulds rinsed in cold water but not wiped4 ,put some of the mixture into each mould and place in a cold place for about two hours4 ,then put the moulds into the oven with a dish over the top and serve when hot4 #cg4 ,cauliflower au ,gratin ,remove all the stump of a young cauliflower and boil for fifteen minutes in a large saucepan with a pinch of salt and a small pinch of soda4 ,when cooked1 turn it into a cullender and break it into small pieces 7not too small7 on a flat pie-dish4 ,take one and a half tablespoonfuls of butter4 ,have ready half a pint of milk boiling4 ,turn the boiling milk into the paste and stir well till quite smooth4 ,put it back in the saucepan and bring to a boil4 ,stir four good tablespoonfuls of grated ,gruyre cheese into the sauce and turn it over the cauliflower in the dish4 ,dust a little more cheese over it and stand the dish in a quick oven for ten minutes to brown4 ,the browning can also be done with a ,salamander4 #ch4 ,macaroni au ,gratin ,have ready three pints of freshly boiling water with a good pinch of salt in a saucepan for about half a pound of straight macaroni which must be broken up to a convenient size4 ,macaroni should always be put straight into boiling water4 ,boil gently for forty minutes to an hour but be careful not to let it boil over1 adding boiling water from time to time as the macaroni swells4 ,strain the water off with the lid1 and stir into the saucepan a breakfast-cupful of grated ,gruyre cheese 7a little grated ,parmesan cheese is a great improvement added to the ,gruyre74 ,turn into a stone dish4 ,dust a little more cheese over the top1 put a piece of butter about the size of two good-sized walnuts and place in a quick oven to brown slightly4 #ci4 ,marrow ,toast ,take some good marrow bones and tie the ends in freshly scalded muslin after previously salting slightly the end where the marrow is4 ,put them into a large saucepan of boiling water with a cut onion4 ,boil for one hour and then take the bones out4 ,remove the muslin and take the marrow out on to a plate and season with a little pepper and salt and spread on hot buttered toast4 ,replace in oven for a few minutes and serve very hot4 ,this makes a good savoury dish4 #dj4 ,sage and ,onion ,stuffing 7,for goose1 fowl1 beef1 veal1 or breast of mutton7 ,put into an enamelled frying pan about two ounces of fresh butter ready for melting4 7,salt butter always leaves a deposit in the pan which causes the things to burn47 ,take five large ,spanish onions1 cut carefully on a board into thin slices1 and put into the hot butter4 ,place on the fire with the stove top on and boil for half an hour without allowing them to brown4 ,take the soft part of one loaf1 rub it fine on a grater1 chop ten or twelve large leaves of sage1 mix with the breadcrumbs1 pour the onion hot into the centre1 mix thoroughly and stuff4 ,this stuffing will be found not to smell in the cooking1 or to be unpleasant after eating4 #da4 ,truffled ,stuffing for ,fowls ,for two fowls take the soft part of half a loaf of bread1 eight small sprigs of parsley 7not the stalk71 the yolk of one egg1 the livers of the fowls1 one rasher of bacon not too fat1 pepper and salt1 one round of ,spanish onion1 a piece of butter the size of a walnut1 and one small bottle of truffles4 ,rub the bread very fine on a cheese-grater and chop onion and parsley very small4 ,fry the liver1 bacon1 and onion very lightly1 chop them very small and turn on to the board to mix thoroughly with crumbs4 ,add the chopped truffles and a piece of butter1 break the yolk of the egg into it and stir the mixture well when the stuffing will be ready to put into the fowl4 #db4 ,sauce ,piquante for ,leg of ,mutton ,cutlets ,after dishing the cutlets 7rec3 #hf7 turn the butter out of the pan and put a little water into it as meat juice adheres to the pan4 ,into this put a slice of ,spanish onion chopped very fine1 half a claret glass of white wine1 the juice of half a lemon1 a little salt and pepper1 half a teaspoonful of ,worcester sauce4 ,thicken with half a teaspoonful of carefully mixed flour and water4 ,place the pan over the fire and bring the mixture to boiling point1 no more4 ,take it off and strain through a gravy strainer over the meat and serve at once4 #dc4 ,horseradish ,cream ,have a nice fresh horseradish rubbed finely on a coarse cheese-grater having sufficient radish when grated for three large tablespoonfuls4 ,place it in a basin and add half a large teacupful of thick cream4 ,stir well and add three good teaspoonfuls of powdered sugar1 a little salt1 and one and a half tablespoonfuls of good malt vinegar4 ,serve with cold roast or boiled beef in a sauce boat4 ,never add anything to the radish till the cream has been well stirred in and always add the vinegar last4 #dd4 ,mustard ,sauce ,this sauce has the great advantage that it does not require any cooking and can be produced within a few moments if desired4 ,two yolks of eggs carefully separated from the whites and placed in a stone basin1 and two teaspoonfuls of dry mustard stirred together till perfectly smooth with two large tablespoonfuls of best salad oil and two tablespoonfuls of best malt vinegar and a pinch of salt4 ,sprinkle on it a little finely chopped parsley the last thing4 #de4 ,sauce ,piquante ,two or three thin slices of ,spanish onion fried lightly in a little good beef dripping4 ,two large tablespoonfuls of bovril added to the onion which must be allowed to adhere lightly to the pan4 ,half a teacup of hot water and a tablespoonful of best malt vinegar4 ,let the whole come to a boil and thicken slightly with a little carefully mixed flour and water4 ,strain and serve in a sauce boat4 #df4 ,egg and ,lemon ,sauce for ,fish or ,calf's ,head ,melt in an enamelled frying pan about two ounces of fresh butter1 add quickly the yolks of two eggs and half a teacup of fresh cream4 ,the object of adding the cream with the yolks of the eggs is to prevent the egg from becoming solid4 ,stir well together with a little salt the juice of one lemon and a little milk4 ,this sauce should be thick enough without any added thickening4 #dg4 ,apple ,sauce ,put six apples cut very small into a stone saucepan with a little cold water4 ,add a teacupful of powdered sugar and half an ounce of butter4 ,stew gently for one hour4 ,strain off some of the juice with the lid of the saucepan and beat the apples with a fork until reduced to a paste4 #dh4 ,tomato ,sauce ,put the tomatoes into a deep basin or jug and scald with boiling water4 ,they can then be peeled easily1 the skin coming off like a glove from the hand4 ,place in a rather deep frying pan with half an ounce of butter and a piece of loaf sugar1 pepper and salt4 ,mash with knife till fairly smooth and serve1 after steaming1 with cutlets1 veal1 or mutton4 #di4 ,sauce ,ravigotte 7,for cold meat or boiled calves' feet1 cold7 ,chop together very small the yolk and white of one hard-boiled egg1 add the yolk of one raw one1 six spring onions1 a little parsley1 pepper and salt4 ,mix with one tablespoonful of vinegar and two of best salad oil4 #ej4 ,bread ,sauce ,peel and cut into quarters one onion and let it simmer in a pint of milk till perfectly tender4 ,break one-fourth pound stale bread into small pieces or grate it into crumbs1 put it into a clean saucepan and strain the milk from the onion over it2 cover it with the lid and let it remain an hour to soak4 ,beat it briskly with a fork1 add a little salt1 a small pinch of cayenne pepper and either a little cream or a piece of butter the size of a walnut4 #ea4 ,brandy ,sauce for ,christmas ,pudding ,bring to a boil half a pint of milk1 mix in a large basin one tablespoonful of cornflour with a little cold milk1 to a very stiff paste1 pour into it the boiling milk1 stirring one way all the time1 add two large tablespoonfuls of powdered sugar1 two wineglasses of brandy and serve in a sauce boat1 very hot4 ,note3 ,if the cornflour is mixed very stiff and the milk is poured in while boiling1 the sauce will thicken and there will be no need to return it to the saucepan to boil again4 #eb4 ,curries ,rice4 ,the cooking of rice is the principal part in preparing a dish of curry4 ,the rice must be snowy white in appearance and so dry when cooked that each grain is perfectly detached4 ,wash your rice in ten waters so as to get rid of all floury dust4 ,have a saucepan ready with boiling water 7in the proportion of three pints to a quarter of a pound of rice7 with a good pinch of salt4 ,pour the rice into the saucepan and boil fast with the lid partly off 7so that it does not boil over7 for twelve minutes4 ,drain off nearly all the water1 then shutting the lid tight1 put the saucepan at the side of the stove for the rice to finish cooking in its own steam4 ,at the end of twenty minutes the rice will be cooked and dry4 ,care must be taken not to let it burn4 ,curried ,eggs4 ,fry lightly together one large ,spanish onion cut into rings and one or two tomatoes cut in four for about ten minutes without allowing the onion to brown4 ,add a little good beef stock and go on cooking in the frying pan for another twenty minutes1 add then a tablespoonful or more of curry powder and stir in the sauce4 ,four to six hard-boiled eggs each cut into four are to be laid in the centre of the frying pan and sauce turned over them with a spoon1 after being thickened with a little flour and water mixed smoothly4 ,at the end of five minutes lay the eggs down the centre of a dish and pour the curry over them4 ,for meats or chicken1 which would be already cooked1 or for prawn curries1 proceed as above but take care to put meat or prawns in the pan ten minutes after the stock has been added1 and boil for ten minutes before adding the curry and five minutes more afterwards4 #ec4 ,mayonnaise ,for ,salmon1 ,lobster1 and ,cold ,fowl ,salmon4 ,cover with cold water in an earthenware saucepan two pounds of salmon cutlets4 ,a strainer should be laid at the bottom of the saucepan4 ,add a little salt and a teaspoonful of vinegar4 ,cook for thirty minutes4 ,dish on a flat dish and place on ice4 ,arrange on a bed of sliced cucumber and lettuce and pour the mayonnaise over4 ,to make the mayonnaise put the yolks of two eggs in a pastry bowl1 and1 while stirring with a spoon1 keep adding drop by drop the best ,lucca salad oil to the amount of a teacupful4 ,when all the oil is used1 stir in a teaspoonful of ,tarragon vinegar4 ,it is imperative that nothing should be added to the yolks before the oil1 or the mayonnaise will not rise4 ,for the same reason you must stir always the same way4 ,to make a larger quantity add half a teacupful of oil for each yolk1 and a quarter of a teaspoonful of ,tarragon vinegar4 ,if possible a mayonnaise should not be made more than half an hour before it is required4 ,fowl4 ,the chicken should be carved and laid on a bed of mixed salad with a few slices of beet-root round the outside of the dish4 ,lobster4 ,the lobster should be taken out of the shell and laid on a bed of lettuce4 #ed4 ,salmon and ,cucumber ,sandwiches ,pound some fresh salmon in a mortar with a drain of anchovy sauce4 ,spread it lightly on some thin bread and butter4 ,add a couple of thin slices of cucumber and a little salt4 ,salmon and shrimp paste can be used if preferred4 #ee4 ,prawn ,sandwiches ,cut thin some bread and butter4 ,cut the prawns very fine and lay them on the buttered bread with a little mustard and cress1 pepper and salt4 #ef4 ,sardine ,sandwiches ,scrape the sardines and remove the bones4 ,take eight slices of toast about an inch thick1 trim round the edges1 and split with a knife4 ,butter lightly while hot and lay the sardines between the split toast not too thickly4 ,add a little red or white pepper if preferred and then close the toast which should be then cut into two and served hot4 #eg4 ,sardines on ,toast ,take the sardines out of the box and scrape off the scales1 split them and remove the backbone4 ,lay two sardines 7four halves7 on each slice of buttered toast1 sprinkle with a little red pepper and place in the oven4 ,serve very hot4 #eh4 ,beef and ,tomato ,sandwiches ,take a sandwich loaf and cut the crust off on three sides4 ,pass the knife down between the back crust and the crumb and slice the bread against it4 ,butter each slice of bread and lay a thin slice of beef on it1 then a thin slice of tomato4 ,lay the other bread and butter on the top with a pinch of pepper and salt4 #ei4 ,caviare ,savoury ,take some slices of buttered toast1 spread lightly with caviare and put into the oven for a few seconds before serving4 #fj4 ,hard-,boiled ,eggs for ,garniture of ,sandwiches ,have the water boiling1 put the eggs into it and boil for fifteen minutes quickly4 ,remove with a spoon and plunge them into cold water2 if the eggs are fresh this should avoid the green line which usually forms round the white4 #fa4 ,hors d'uvres ,hors d'uvres make a nice beginning to a meal1 do not give much trouble to prepare1 and dress the table laid out for lunch in an interesting manner4 ,my practice was to use four to six glass dishes4 ,sardines4 ,remove carefully from the tin and lay on the dish with their tails in the middle of the dish and the head part of the fish towards the outer edge of the dish4 ,anchovies4 ,the ,french ones bottled in oil are the most profitable and will keep quite a long time if carefully corked and the oil covers the fish4 ,unroll them and split them lengthwise1 laying them four or five lengths one way of the dish and four or five the other1 leaving little squares of the dish visible4 ,fill each of these with the chopped up white of an egg boiled hard4 ,a caviare hors d'uvre should be served in the pot1 packed in crushed ice and plain toast provided on the table for it4 ,stuffed ,eggs4 ,have three or four eggs boiled hard4 ,place them in a basin of cold water4 ,remove the shells as soon as they are cool enough to hold in the fingers4 ,rinse in the water and cut each egg across the middle1 and cut a thin slice from each rounded end of the egg to enable it to stand in an upright position4 ,remove the yolks into a plate and mash them with a dinner fork1 adding two teaspoonfuls of anchovy sauce 7bottled71 one tablespoonful of cream1 half a teaspoonful of dry mustard4 ,work all together with the fork1 and when perfectly mixed1 fill in the whites with the mixture4 ,cut a ,french olive into strips lengthwise round the stone and place one piece across the top of each egg to resemble a handle4 ,eggs with a ,mayonnaise ,sauce4 ,cut lengthwise four hard-boiled eggs after removing the shells as directed and lay them white side up on the dish1 which must be rather deep4 ,make a little mayonnaise sauce 7proportion of one yolk of an egg to half a teacup of salad oil stirred into it drop by drop and half a teaspoonful of ,tarragon vinegar71 pour the sauce over the eggs4 ,beet-root4 ,boiled whole and cut into thin rings1 pour over it a little vinegar and dust a little powdered sugar on it and a little finely chopped onion4 ,tomatoes4 ,skinned and prepared as directed for tomato salad4 ,celery4 ,cut or rather curled as you would peel rhubarb and dressed either with oil and vinegar or with a little mayonnaise sauce to which has been added half a teaspoonful of dry mustard4 ,then there are olives1 stuffed or otherwise1 tunny fish or smoked salmon which can be bought in small tins and do not require any dressing4 ,simply serve on the dish4 #fb4 ,chocolate ,place a quarter of a pound of ,chocolate ,menier in a stone saucepan for ten minutes covered with cold water4 ,let it stand on the side of the stove4 ,work it into a smooth paste and add water or milk to make it a pint4 ,no sugar4 ,place it over the fire and bring it to a boil4 ,do this six times1 lifting it from the fire each time it boils4 #fc4 ,coffee for ,four ,persons ,put into an earthenware saucepan a teacupful of roasted coffee freshly ground1 and pour over one pint and a half of boiling water4 ,bring to a boil twice4 ,tip a tablespoonful of cold water into the boiling coffee4 ,let it stand for five minutes and strain through a strainer into a warmed coffee pot4 ,,soups1 ,,stocks ,general ,remarks ,if the vegetables are used for flavouring only1 they may remain in the soup all the time it is cooking4 ,if1 on the other hand1 they are intended to be dished in the soup they should be put in only in time to be cooked thoroughly4 ,every kitchen should contain in a cupboard always a bottle of cooking sherry1 a bottle of mushroom catsup1 one of ,worcester sauce1 one of tomato 7bottled7 sauce1 some fresh lemons1 vinegar1 the best salad oil1 a packet of sweet herbs1 bovril1 nutmeg1 cloves1 and spice4 ,the object in adding sugar is to clear the soup or stock and will be found as effective as eggshells4 ,in preserving stocks for soups1 gravies1 etc41 care should be taken never to allow the receptacle containing it to be covered--after it is strained--except with a perforated meat cover4 ,stock cannot be kept for more than two days without being reboiled4 ,never neglect to dash cold water into it while still boiling or the object of settling the solid particles and raising the fat will not be attained4 #fd4 ,beef ,tea ,take one pound of leg of beef not fat4 ,one pound makes about a pint of good beef tea4 ,cut the meat several times across1 taking care not to cut it through4 ,sprinkle with a half teaspoonful of salt1 put into a stone jar or saucepan with one piece of loaf sugar1 add one and a half pints of cold water and place in a steady oven to cook for two hours4 ,always put it into the oven as soon as it is prepared as the salt otherwise would draw the juice out of the meat4 ,directly it is cooked1 dash about one tablespoonful of cold water into it4 ,place in a cold place for the fat to rise1 remove with a sheet of white paper the fat which will have risen to the top and make hot as required4 #fe4 ,mutton ,broth ,this can apply to either the short ends of cutlet bones1 the shank end of a leg of mutton1 or the scrag end of the neck4 ,remove the fat and place1 with an onion 7not cut71 into a saucepan a turnip cut into small pieces1 a pinch of salt1 one piece of loaf sugar1 and if no fresh parsley is obtainable a pinch of mixed sweet herbs that have been rinsed in cold water4 7,if herbs are used they must be added as soon as the broth boils2 if fresh parsley it should never be added till it is within ten minutes of being ready to serve47 ,more salt may be added to taste4 ,bring to a boil quickly and then put a quarter teacupful of washed pearl barley into it and boil gently for three and a half hours4 ,strain and serve4 ,it will be noticed that some of the soup will boil away and a little hot water will have to be added4 ,this broth can be made with the remains of cold potatoes added instead of the barley1 in which case it requires to be stirred through a cullender so as to avoid any pieces of potato remaining whole4 #ff4 ,chicken ,broth ,take the remains of any cold chicken1 giblets1 feet1 and put into an earthenware saucepan with one piece of loaf sugar1 a pinch of salt1 one small onion 7whole71 cover with cold water4 ,keep boiling gently for three hours adding from time to time a little water to keep the saucepan about half full4 ,strain through a cullender and put in the larder to get cool1 after adding a little cold water to make the fat rise to the top4 #fg4 ,lentil or ,split-,pea ,soup ,if for pea soup1 take the bone of a ham1 or the small bones of a piece of pickled pork and add about a quart of cold water and one onion4 ,have ready two large teacupfuls of split peas 7that have soaked for two hours74 ,boil steadily for three or four hours1 stirring from time to time to prevent burning4 ,strain through a cullender and serve with fried bread1 very hot4 ,proceed in the same way for lentil soup1 only in that case the bones of either beef or veal may be used instead of pork4 #fh4 ,white ,bean ,soup ,have ready one pint of white beans boiled soft in water with a piece of common soda the size of a pea4 ,put them into a saucepan with remains of cold meat--beef1 mutton1 or veal--one uncut onion1 one turnip1 pepper and salt to taste1 and if not objected to1 a few cold potatoes4 ,boil gently about three hours1 then pass the whole through a fine cullender to strain the skins from the beans4 ,replace in a saucepan and bring to a boil2 then serve very hot4 ,have ready some slices of stale bread about half an inch thick cut into dice4 ,have a little beef 7or veal7 dripping1 bring to a boil in an enamel frying pan and drop the bread in while it boils1 fry till a light brown and quite crisp4 ,serve in a hot dish with a strainer under4 ,this bread is good for either pea1 lentil1 haricot1 or potato soup4 #fi4 ,chicken ,soup ,take the remains of any cold roast or boiled fowls1 salt and pepper to taste2 a whole onion1 half a rasher of very lean bacon1 one piece of loaf sugar1 one quart of water4 ,put all together into a saucepan and bring to a boil1 keeping the meat or bones covered4 ,boil two hours4 ,take one and a half flat tablespoonfuls of flour1 one ounce of fresh butter1 and put the butter and flour into a smooth china or earthenware bowl 7enamel bowl will do71 work the two together with a tablespoon till a perfectly smooth paste is made1 then pour the soup through a cullender on to the paste1 stirring all the time2 add a little milk and if possible a little fresh cream4 ,replace the soup in the saucepan1 put it back on the stove and stir one way till it boils1 when it is ready to serve4 #gj4 ,game ,soup ,take a rabbit and wash it in a little water with a pinch of salt1 then cut it up4 ,put it into a stone saucepan with one quart to three pints cold water1 salt and pepper to taste1 one piece of loaf sugar1 one onion whole 7or three or four spring onions71 one carrot1 about half a pound of gravy beef1 and the remains of any cold game4 ,boil gently for three hours1 strain1 and place in the saucepan again1 bring to a boil1 thicken with flour and butter mixed as for chicken soup1 bring to a boil while stirring4 ,strain and serve4 ,if not dark enough add teaspoonful of bovril4 #ga4 ,asparagus ,soup ,take the remains of cold veal1 the bottom ends of asparagus1 one onion1 salt and pepper1 one piece of loaf sugar1 and two pints of cold water4 ,let it boil gently for three hours4 ,have ready1 well mixed into a smooth paste1 two tablespoonfuls of flour with one and a half ounces of fresh butter4 ,strain the soup1 while still boiling1 through a strainer on to the paste1 stir gently till perfectly smooth1 add half a teacupful of cream and a little milk4 ,care should be taken that the soup is not too thick or thin4 ,replace in the saucepan and stir gently over a clear fire till it boils4 ,it is then ready to serve and should be perfectly smooth4 #gb4 ,tomato ,soup ,take the remains of cold chicken1 beef1 or veal2 add two pounds of fresh tomatoes cut into slices1 one onion1 pepper and salt1 five pieces of sugar4 ,put all into a stone saucepan and boil gently two hours 7in about a quart of water72 have ready the same mixture of butter and flour as for asparagus soup1 strain the tomato soup on to it1 add the half teacupful of cream and a little milk1 put back into the saucepan and stir till it boils4 ,this should be about a quart of soup4 ,it will be noticed that most of these recipes are made with the remains of cold meat instead of buying especially to make the soup1 and in this way most things can be used up without any waste4 #gc4 ,clear ,ox ,tail ,soup ,soak a fresh ox tail in cold water for two hours4 ,then cut at each joint1 remove all the fat1 and lay in three pints of cold water in a saucepan with a pinch of salt1 two pieces of loaf sugar1 and a teaspoonful of mushroom catsup4 ,boil for three hours1 then add one sliced carrot and a finely cut onion2 boil for another half hour4 ,the soup is then ready to be served with the meat in it4 #gd4 ,thick ,ox ,tail ,soup ,proceed in the same manner as for the clear soup1 adding a good teacupful of strong beef stock4 ,put in whole an onion and a carrot with a teaspoonful of ,worcester sauce4 ,boil for three hours1 then dash in a cupful of cold water and remove from the fire to stand in a cool place4 ,carefully remove all the fat and the vegetables4 ,bring the soup to a boil again and add a carrot cut into oblong pieces1 boil for another half hour1 thicken with a little carefully mixed flour and water1 and serve with the meat in it4 #ge4 ,julienne ,soup ,take one pound of lean gravy beef not cut up1 put it into a saucepan with one piece of loaf sugar1 an onion 7whole71 a little pepper and salt1 and three pints of water4 ,boil for two hours4 ,dash a teacupful of cold water in to cause the fat to rise4 ,allow it to cool1 skim the fat1 and strain the soup into another saucepan4 ,put in one carrot1 cut into slices and then into tiny strips1 half a turnip1 in strips1 and a few green peas4 ,these last may be from a bottle if it is impossible to obtain the fresh4 ,boil for half an hour and serve the soup with the vegetables in it4 ,this soup will turn out perfectly clear if the directions are carefully followed4 #gf4 ,to ,use ,roast ,beef ,bone for ,soup ,remove all the fat2 put the bone in a saucepan with about a quart of water1 a piece of loaf sugar 7to clear it71 salt1 pepper1 one carrot cut into narrow strips1 one onion sliced1 and a little cut cabbage4 ,boil steadily for an hour and a half4 ,remove the bone and then serve the soup with the vegetables in it4 ,,beef ,roasting4 ,boiling ,general ,remarks ,sirloin #g lbs4 #a to #b hours4 ,fillet say #d lbs4 #a hour4 ,round #d to #e lbs4 #a hours4 ,rolled ,ribs #g lbs4 #b to #b hours4 ,aitchbone #g lbs4 #b to #c hours4 ,the first and the two last joints should be bought large1 not under seven pounds1 on account of the bone they contain4 ,in roasting or rather in baking1 as is the general practice of small households 7either in gas stove or coal71 attention should be paid that the oven is not too fierce as it reduces the joint greatly and of course spoils the taste and appearance4 ,on the other hand1 an oven not sufficiently hot spoils the meat by making it hard4 ,the proper degree of heat is best learned by experience but as a guide it may be said that a joint should begin to splutter and sizzle within fifteen minutes after the oven door is shut4 ,if the meat does not appear to be cooking satisfactorily at the end of fifteen minutes the baking tin should be stood on the stove over the fire 7top off7 after putting a little beef dripping into the tin4 ,while on the fire turn the joint over several times with the fork4 ,at the end of ten to fifteen minutes the meat may be put back into the oven4 ,the dripping should be preserved as follows3-- ,after the meat is cooked1 place the joint on the dish4 ,turn the fat out of the baking tin into a basin and dash into it at once a tablespoonful of cold water4 ,this will separate the meat juice from the fat4 ,in this way you obtain perfectly clear fat and the meat juice under it will be found useful for colouring sauces or improving soups4 ,this applies to all roast meat--beef1 veal1 and mutton--providing the joint is not stuffed4 ,as to obtaining gravy for the joint itself1 proceed as follows3-- ,after pouring off the fat into the basin as directed1 put half a teacupful of cold water into the baking tin and let it stand on top of the fire till it boils1 which will happen almost at once4 ,turn over the joint in the dish4 ,should the gravy appear not dark enough1 the meat juice separated as above from the fat of other joints may be added4 ,n4,b4 ,never flour the joint before putting it in the oven4 ,the practice has nothing to recommend it and it would make it impossible to obtain dripping or preserve the very useful meat juice4 #gg4 ,salt ,beef and ,carrots ,soak over night in cold water a piece of salt beef1 say about four pounds4 ,put it into a saucepan three parts full of boiling water4 ,time for cooking3 one and a half hours4 ,when the meat has been boiling for half an hour add four carrots cut in four lengthwise4 ,make about six suet dumplings in the same way as suet crust for pudding and put in the saucepan twenty minutes before the meat is ready4 ,care must be taken that no salt is added to anything4 ,serve with the dumplings and carrots round the dish4 #gh4 ,stuffed ,steak with ,thick ,sauce ,take two pounds of rump steak1 free it from sinews2 make about four large cuts in it without cutting it right through1 with a sharp knife4 ,lay the stuffing 7sage and onion according to rec3 #dj7 on the steak1 cover with a piece of flare1 or if not available a piece of buttered paper tied round with string1 and bake for one hour4 ,lay the meat on a dish and remove the string and paper4 ,put a pinch of pepper and salt into the baking tin and about a teacupful of water4 ,place over the top of the stove until it boils1 stir into it a tablespoonful and a half of carefully mixed flour1 bring it to the boil again and carefully strain it through a gravy strainer over the meat4 ,serve with baked or boiled potatoes4 #gi4 ,rump ,steak with ,kidney and ,mushroom ,sauce ,melt over a clear fire an ounce of butter in an enamelled frying pan1 then put in one and a half pounds of rump steak to fry briskly for five minutes1 turning over once4 ,put the stove top on then and cook the steak for fifteen to twenty minutes more4 ,prepare half an ox kidney cut into dice1 half a ,spanish onion chopped very fine1 and six or seven mushrooms 7which have been previously placed in salted water for a short time to remove all grit74 ,after dishing the steak put the kidney in the pan first1 then the onion1 then the mushrooms and fry very briskly but lightly for ten to fifteen minutes4 ,then add half a teaspoonful of ,worcester sauce1 six tablespoonfuls of water1 and half a tablespoonful of flour mixed very smooth and thin with a little water4 ,bring to a boil and turn over the steak before serving4 #hj4 ,stewed ,steak ,cut into pieces about a finger's length one and a half pounds of rump steak4 ,have ready in an enamelled frying pan about an ounce of fresh butter made hot1 or dripping4 ,lay the steak in this and fry briskly on a clear fire for ten minutes4 ,remove the meat and put it into an earthenware saucepan with a slice4 ,fry in the same butter or dripping one large ,spanish onion4 ,cut two large or six small carrots into pieces2 add this and the onion to the steak with a piece of loaf sugar1 pepper and salt1 and half a teaspoonful of ,worcester sauce or mushroom catsup4 ,cover with cold water and stew gently for two hours4 ,thicken with a little carefully mixed flour and water4 ,best served in the earthenware saucepan wrapped in a napkin4 #ha4 ,marinaded ,beef ,this recipe will be useful when the question arises of keeping a joint over a ,sunday4 ,get your butcher to cut you about four pounds of undercut of beef4 ,make the marinade as follows3 ,for a pint of best malt vinegar one whole onion1 one carrot 7onion and carrot to be left whole71 one-fourth pint of cold water1 two bay leaves1 six or seven peppercorns1 salt and pepper to taste2 put into an enamel saucepan and bring to a boil4 ,simmer gently for half an hour then turn into a deep basin to get cold4 ,when quite cold place the beef in it and turn it over five or six times in the course of the two days it has to wait for cooking4 ,when required for the table take some good dripping--either beef or mutton according to which joint you wish to cook--put it into a baking tin and when quite hot place the meat in it and cook in a nice hot 7but not fierce7 oven for three-quarters of an hour to one hour4 ,place the meat on a hot dish1 turn out the fat which is no longer of any use4 ,for the gravy put four or five tablespoonfuls of the marinade into the hot baking tin with a teaspoonful of bovril and bring to a boil4 ,add to the boiling gravy1 if possible1 two or three teaspoonfuls of cream 7not preserved7 thickened with a little flour and water mixed smoothly1 and serve either poured over the meat or in a sauce boat4 ,note4 ,the above will do for loin of mutton4 #hb4 ,steaks on ,toast ,take a nice thick steak1 beat it lightly with the blade of a firm knife1 cut into rounds say about the size of the foot of a large wineglass1 allowing two little steaks per person4 ,sprinkle with a little salt4 ,have a deep frying pan with some good beef dripping ready melted4 ,cut some rounds of dry bread a little bigger than the meat4 ,fry these a crisp brown in the dripping4 ,drain them on a strainer4 ,put some more fresh dripping in the pan and fry the little steaks which should be cooked so as to allow the gravy to run red when cut4 ,place each on the round of toast and serve very hot with some thick brown gravy4 #hc4 ,scraped ,meat ,steak ,take about two pounds of lean steak cut very thick4 ,scrape it free from all fat or other particles with a sharp knife on to a big flat dish4 ,add pepper and salt to taste1 about half a finely sliced and minced onion1 a tablespoonful of ,worcester sauce4 ,work all together with the blade of the knife pressing the meat1 etc41 on the dish4 ,in this way the onion should entirely disappear4 ,form into little round cakes the size of a small round dinner biscuit only three times as thick4 ,roll in egg and breadcrumbs and fry lightly from three to seven minutes4 ,place on a hot dish and serve4 ,a welcome addition is the whole yolk of an egg served on each1 and it is quite palatable prepared in this way and served quite raw4 ,,mutton ,roasting4 ,boiling ,general ,remarks ,leg #g lbs4 #a hours4 7,this can be cut in half across and used as two joints if desired1 thus doing away with a lot of cold meat for succeeding days7 ,shoulder #g to #h lbs4 #a to #b hours4 ,loin #d to #f lbs4 #a to #a hours4 ,for roasting mutton the oven must be brisk4 ,no joint of mutton should be put on the top of the stove4 ,for dishing and gravy proceed as for beef4 ,shank end of leg of mutton makes very good mutton broth4 #hc4 ,boiled ,mutton ,boil the bottom half of a leg of mutton in a saucepan three parts full of water for one and a half hours with a teaspoonful of salt4 ,serve on a flat dish with a little parsley as garniture4 ,serve with caper sauce4 ,proceed as per ,no4 #aaj but adding half a cupful of capers 7bottled7 instead of the parsley1 ten minutes before serving in a boat4 #hd4 ,boiled ,mutton for an ,invalid ,take a little of the best end of the neck of mutton and1 after removing the fat1 put it in a stone saucepan which has been previously rinsed in cold water1 with half a pint of fresh milk and a little salt4 ,while boiling add half an onion cut up small4 ,boil gently for an hour and a half4 ,thicken with a little flour and serve4 #he4 ,breast of ,mutton ,stuffed ,lay the breast of mutton on the pastry board and put sage and onion stuffing 7recipe #dj7 into it4 ,roll and tie with string and bake for one hour4 #hf4 ,leg of ,mutton ,cutlets ,cut the leg of mutton in half1 the top part for roasting and the rest of the leg cut into cutlets of about an inch thick 7it should cut into four cutlets74 ,put half an ounce of butter into a pan and melt it over the fire4 ,fry the cutlets over a clear1 brisk fire for five minutes1 and turn over once during that time4 ,put the stove top on and cook the cutlets for fifteen minutes more4 ,then dish4 #hg4 ,mutton ,cutlets and ,mashed ,potatoes ,cut three pounds of best end of neck of mutton 7it is always best to cut your own cutlets71 carefully remove the line of fat and scrape the bone which should not be longer than three inches4 ,chop the rest off4 ,put one ounce of fresh butter in an enamelled frying pan and make it hot4 ,lay the cutlets in the butter and put over a brisk fire for three minutes4 ,turn once and place on the stove with the top on4 ,cook for another fifteen minutes4 ,if any doubt is felt as to their being done1 it is well to cut one to see whether it is cooked perfectly4 ,it should look red not purple1 and the gravy should run4 ,arrange the mashed potatoes in a pyramid in the centre of the dish and stand the cutlets round it with a little paper frill on each bone4 #hh4 ,boiled ,mutton with ,mushrooms or ,olives ,take some mutton cutlets from which all the fat has been removed4 ,put them into a frying pan with a little good dripping and some finely sliced onion4 ,fry to a light brown4 ,cut into dice one or more sound turnips and a carrot and put into a small saucepan together with one or two stoned olives or mushrooms cut up1 unless the button ones are used4 ,add the fried meat and onion and if possible a little strong meat gravy to just cover the whole4 7,the stones of the olives should be put in as well and removed before serving74 ,add pepper and salt and allow to stew gently an hour and a half4 ,thicken with a little smoothly mixed flour and water stirred into it4 ,bring to a boil and serve in a deep dish4 #hi4 ,hot ,pot ,take about two and half pounds of best end of neck of mutton and after removing the bones 7which will make mutton stock7 cut the meat in two 7each cutlet72 have two sound turnips and two carrots cut into dice and one large onion finely sliced4 ,put the vegetables in a pile in the centre of a stone 7deep7 saucepan4 ,place the meat round it and add pepper and salt4 ,pour in a small breakfast cup of cold water and cover the whole with slices of partly cooked boiled potato4 ,spread liberally with some good beef dripping and cover with the saucepan lid4 ,put into a good oven and allow two and a half hours for it to cook4 ,then remove the lid and leave to brown1 when it will be ready to serve4 ,it is best served in the saucepan with a white serviette wrapped round it4 #ij4 ,hashed ,mutton ,take the remains of cold roast mutton4 ,remove the fat and cut the meat into nice small slices not too thin4 ,fry lightly a large onion cut into thin slices1 a little diced turnip1 and half a dozen dry chillies4 ,put all together into an enamelled saucepan and if possible a little mutton stock made from the bone4 ,stew gently for an hour1 add two tablespoonfuls of washed rice1 thicken with a little flour and water mixed smooth1 and serve hot4 #ajj4 ,stewed ,lamb and ,green ,peas ,take two and a half pounds of lean lamb cutlets2 put them into an enamelled saucepan with an onion cut into thin slices1 one or two fresh young turnips peeled and cut into squares1 salt and pepper1 and a piece of loaf sugar4 ,stew gently for an hour1 add a breakfast-cupful of freshly shelled green peas and let them boil all together for twenty minutes4 ,thicken with a little smoothly mixed flour and water4 ,serve very hot with a little chopped parsley dusted over the top4 ,roast ,lamb ,to roast lamb proceed as for mutton1 only the joints1 being smaller1 will not require so long to cook4 ,a nice way to serve a leg of lamb is as follows3 have some bacon lard cut into strips about an inch long1 cut little slits in the outside of the leg and insert a piece of bacon lard in each4 ,cook in a nice steady oven1 allowing about an hour and a half for a leg of four pounds4 ,if you wish to serve a leg of lamb or any other joint cold it is well to choose a joint not too large for your purpose and to cook it the day before it is required4 ,avoid cutting it while it is hot4 ,in this way the gravy should run freely when the cold joint is cut and the flavour will be much better4 ,the same applies to any joint intended to be used cold4 ,the proper sauce for roast lamb is the mint sauce4 ,take twenty-four leaves of mint chopped very fine1 a teacupful of vinegar1 and two good teaspoonfuls of powdered sugar4 ,dissolve the sugar in vinegar and put it with the mint into a sauce boat4 ,,veal ,,and ,,pork ,roasting4 ,boiling ,general ,remarks ,fillet #e to #f lbs4 #b to #b hours4 ,shoulder half shoulder from #g to #i lbs4 #b to #b hrs4 ,loin #d lbs4 #a hour4 ,if fillet piece is too large to cook for one joint you may cut off a slice one and a half inches thick1 horizontally1 to be used later either as veal cutlets or for veal olives4 ,for dishing and obtaining gravy and dripping proceed as for beef4 ,generally speaking1 a piece of veal wants a longer time for cooking than a piece of beef or mutton of the same size4 #aja4 ,veal ,cutlets ,chop off the long bones of two pounds of veal cutlets and put them to stew in a stone saucepan with a little salt to make gravy4 ,melt an ounce of fresh butter or dripping in an enamelled frying pan in the stove with the top off and lay the cutlets in it4 ,fry briskly for ten minutes turning once or twice4 ,replace the stove top and cook for another twenty minutes4 ,place on a dish1 pour the gravy already made over them1 and serve4 #ajb4 ,stuffed ,fillet of ,veal ,take about three pounds of veal cut rather flat1 score it several times with a sharp knife4 ,lay the sage and onion stuffing 7as per recipe #dj7 on it and cover with flare or a buttered paper4 ,tie it with string1 put it into a baking tin1 and bake for one and a half hours4 ,place on a hot dish and pour the gravy over4 #ajc4 ,roast ,pork ,a small leg of pork or about four pounds of loin must be scored on the outside with a sharp knife4 ,put it into a baking tin and put in the oven for two to two and a half hours4 ,dish up and treat the dripping as directed for beef or mutton4 ,serve with onion or apple sauce4 #ajd4 ,boiled ,shoulder of ,pork ,put into boiling water without salt1 and boil for one and a half hours if only half a shoulder2 for two hours if whole4 #aje4 ,boiled ,ham ,must be put into boiling water4 ,if a whole ham1 boil for three to three and a half hours4 ,let it steam for a few minutes on a dish 7with a strainer under it7 and then roll in baked breadcrumbs4 ,never put the paper collar on the knuckle till thoroughly cold4 #ajf4 ,blanquette de ,veau ,take two pounds of breast of veal1 cut it in squares about two inches1 put into a saucepan1 cover with cold water1 add a large pinch of salt4 ,bring to a boil1 then skim carefully4 ,add one whole onion stuck with four cloves1 one carrot cut in halves1 a teacupful of white wine1 a bouquet of laurel1 thyme1 and parsley4 ,cook for half an hour1 then strain the meat and keep the stock boiling4 ,mix two ounces of butter with the same of flour quite smoothly1 stir it in the boiling stock while over the fire4 ,the resulting sauce must be perfectly smooth and not too thick4 ,put the meat without the vegetables or herbs back into the saucepan and continue to cook for an hour and a half till quite tender1 taking the greatest care that it should not burn4 ,stir the yolks of two eggs and half an ounce of butter and the juice of a lemon together and add it to the meat in the saucepan4 ,bring to a boil4 ,arrange the meat in a deep dish and pour the sauce over it4 ,surround the whole with six croutons of bread cut in the form of triangles and fried a golden brown1 in butter4 #ajg4 ,calf's ,head ,half a calf's head is more than enough for three or four persons4 ,the best plan is to soak the head in a bowl of cold water and a little salt all night1 previously removing the brains4 ,it will take from two and a half to three hours' gentle boiling and care must be taken that the cooking vessel is large enough to allow the head to lie flat and the water to cover it4 ,it must be put into cold water with a good piece of salt1 a knob of loaf sugar1 one onion 7large and whole71 two carrots 7whole71 and two teacupfuls of white wine4 ,serve with the meat carefully removed from the bone1 either cold with ravigote sauce or with the cooked vegetables cut into small squares and a few button mushrooms which have been cooked in the stock4 ,arrange this on the dish and pour over it the following brown gravy3 ,fry lightly two slices of onion in a little butter allowing it to get brown a little4 ,add some of the stock from the head1 a few drops of ,a4 #a4 sauce1 and a good teaspoonful of bovril1 or meat juice from some other joint4 ,thicken with a little mixed flour and water1 pour into the frying pan1 bring to a boil and strain over the meat and vegetables in the dish4 ,the brains may be cooked separately and beaten into this gravy after it is strained4 #ajh4 ,calf's ,feet ,calf's feet are of great use in the cooking for invalids4 ,soak as for calf's head over night4 ,put into a saucepan with cold water and a good piece of salt1 one onion whole and one whole carrot4 ,this will make an excellent soup served with the meat cut into nice little pieces and the vegetables cut as directed for calf's head4 ,but if the feet are intended for jelly it is better to omit the vegetables4 ,half a pint of good port wine can be added to the stock after it is cooked4 ,before straining add a teacupful of cold water to clear it4 #aji4 ,pig's ,trotters ,pig's trotters can be served as an addition to a dish of tripe and onions in which case they require soaking over night as they would be already salted4 ,boil them without salt until tender and add to the cooked tripe4 ,as a separate dish you must1 when cooked1 roll them in a freshly beaten egg and then in baked breadcrumbs and fry a golden brown in a little butter4 ,,fish ,frying4 ,boiling ,general ,remarks ,raw fish should be kept in an uncovered dish in the icebox4 ,always wash in a little vinegar and water before cooking4 ,smoked fish such as haddock should be boiled always in a deep frying pan allowing the water to cover it4 ,kippers are difficult to cook without smell and to keep moist4 ,the best way is to lay the kipper on its back in a flat meat dish4 ,a small piece of butter should be always put into the dish first and a larger piece on the open side of the kipper1 with a little white paper4 ,put into a quick oven for fifteen to twenty minutes4 ,there will be no smell4 ,dried ,sprats1 to be treated in the same way but they require only twelve to fifteen minutes in the oven1 and a little more butter4 ,bloaters1 like kippers1 after removing the head and cleaning and wiping on a damp cloth4 #aaj4 ,boiled ,fish and ,melted ,butter ,plaice4 ,lay your fish on a perforated white stone strainer in a fish kettle4 ,cover with cold water1 add a teaspoonful of salt and a teaspoonful of vinegar4 ,put over a quick fire1 bring to a boil and keep it boiling for about fifteen minutes4 ,have ready the following sauce3-- ,mix one dessertspoonful of flour smoothly with one ounce of butter4 ,add sufficient boiling milk to make up to half a pint1 and a little salt4 ,put it into a double saucepan the bottom half containing boiling water4 ,stir with a spoon always the same way until it thickens4 ,chop about six sprigs of parsley 7not stalk7 and add to the sauce4 ,dish the fish in a flat dish and serve the sauce in a sauce boat4 ,cod may be cooked in the same way only it must boil for fully half an hour after it has been brought to the boil4 ,hake4 ,as for cod but boil only for twenty-five minutes4 ,halibut4 ,is seldom bought whole4 ,buy say two pounds and boil for twenty-five to forty minutes according to the thickness4 ,turbot4 ,say two pounds4 ,must be put into boiling water and boiled gently for thirty minutes4 ,oyster sauce1 foundation as above1 only the oysters 7each cut in two7 must be added after the sauce has thickened and kept stirred for four to five minutes4 #aaa4 ,fried ,fish ,plaice4 ,cut about two pounds of filleted plaice into four pieces4 ,beat an egg in a plate1 white and yolk together4 ,put the fish into it and then into rolled rusk crumbs4 ,have ready in an enamelled frying pan about half a pound of best tub lard and when thoroughly hot 7it can be found out by dropping a crumb into the fat when it will sizzle7 it is ready for the dish4 ,lay the fish into it and fry for ten to fifteen minutes4 ,dish with a slice on a flat dish and serve with a garniture of lemon4 ,this recipe applies to soles--unless the sole is very thick1 when it must fry for twenty minutes4 ,whiting for twenty minutes and halibut for twenty-five minutes4 #aab4 ,fried ,smelts ,make a batter of one teacupful of flour mixed carefully with milk till it is quite thin enough to run4 ,add a pinch of salt4 ,have ready in an enamelled frying pan a quarter pound of best tub lard boiling4 ,dip each smelt well into the batter and fry in the hot lard for ten to fifteen minutes4 #aac4 ,whitebait ,are treated like smelts but the batter must be only half as thick and the time required for cooking is from seven to ten minutes4 ,take up the fish from the batter with a slice and scatter into the boiling fat4 ,do not crowd the pan on any account4 #aad4 ,stewed ,eels ,two or three freshly skinned eels cut into small pieces about two inches long4 ,put into a stone saucepan with a little salt and a piece of loaf sugar1 one claret glass of white claret or cooking sherry1 and about a teacupful of good beef stock4 ,cover the eels with water and slice a small ,spanish onion into it4 ,stew gently for three-quarters of an hour1 thicken with a little flour mixed with water and serve in the stone saucepan4 ,care must be taken not to break the fish when stirring in the thickening4 #aae4 ,salmon or ,cod ,cutlets ,one and a half to two pounds in three or four cutlets1 dip into a beaten egg and then roll in crumbs1 made preferably of ,german rusks4 ,have ready a quarter of a pound of best tub lard in an enamelled frying pan and when hot put the fish in and fry for a quarter of an hour to twenty minutes1 turning over once4 ,to ascertain if properly cooked pass the knife down by the side of the bone and if cooked the knife will pass quite easily4 ,dish with a slice on a flat dish and garnish with parsley and lemon cut in quarters4 #aaf4 ,sole for an ,invalid ,lay a filleted sole in a rather deep meat dish and cover with milk and a little salt and a piece of butter the size of a walnut4 ,this will make the sauce4 ,cover with another dish 7flat7 and bake in a quick oven for about half an hour4 ,serve very hot with the sauce and a little chopped parsley sprinkled over it4 #aag4 ,crimped ,skate and ,black ,butter ,take about one and a half pounds of crimped skate4 ,have ready in an enamelled frying pan about two ounces of butter made hot and a tablespoonful of vinegar4 ,put it over the fire and let it slightly burn4 ,fry the skate in it for twenty minutes and then serve on a hot dish with a few slices of lemon laid round it4 #aah4 ,pickled ,herrings or ,mackerel ,have eight fresh herrings or four large mackerel cleaned and remove the heads4 ,lay not very closely together with the backs upwards in a pie-dish4 ,fill the dish with vinegar and a few peppercorns1 a little salt1 an onion 7sliced71 and a piece of butter about the size of a walnut4 ,bake in a moderately quick oven for about one and a half hours4 ,serve in a glass dish and strain the vinegar over them4 #aai4 ,herrings in ,paper ,have ready cleaned and beheaded say six herrings with soft roes if possible4 ,lay six pieces of paper 7buttered7 on the hot shelf of the oven to melt the butter1 then wrap each fish in a piece of paper4 ,have ready about a quarter of a pound of tub lard melted in an enamelled frying pan and lay the fish in the papers in the boiling fat4 ,the fire must not be too fierce4 ,fry for about twenty or twenty-five minutes over a brisk fire4 ,dish up and serve in the papers4 #abj4 ,red ,mullet ,take for four persons two good-sized mullets4 7,remove the head if desired2 never split them open47 ,have a deep enamelled frying pan ready4 ,put into it three ounces of butter1 four or five wafer-thin slices of onion1 two tablespoonfuls of bottled tomato sauce or catsup4 ,bring to a boil and lay the fish gently in the hot pan4 ,keep the butter boiling lightly round the fish4 ,baste frequently with a large spoon2 then carefully turn the fish1 taking care not to tear the skin 7thus spoiling the appearance74 ,generally it will take from thirty to forty minutes to cook the fish through4 ,this can be easily ascertained by passing the blade of a fine knife gently through the fish by the side of the bone4 ,have a little more butter and tomato catsup melted together in a basin4 ,place the fish on a hot dish and pour the melted butter and tomato sauce you have ready over the fish and serve very hot4 ,it should never be allowed to brown1 so as to retain its pretty red colour4 ,,fowls ,,and ,,game ,,birds ,roasting and ,between ,boiling ,general ,remarks ,in roasting birds the great point is to avoid dryness4 ,butter should be put into the bird as well as outside4 ,the fowl should never be washed with water after being trussed but wiped with a damp cloth4 ,on no account should a fowl intended for roasting be floured on the outside4 ,it is an abominable practice1 causing the skin to become leathery and thick4 ,fowls or any birds already plucked and trussed cannot be kept for more than two days4 ,but before trussing they may be kept hanging for three or four days providing the weather is not thundery or hot4 #aba4 ,roast ,goose ,have a goose of seven or eight pounds trussed for roasting4 ,stuff with sage and onion stuffing 7rec3 #dj71 butter the breast well and cook in a quick but not fierce oven for three and a half hours4 ,garnish with sausages4 #abb4 ,roast ,duck ,if not stuffed put a piece of butter inside and butter the breast liberally4 ,cook in a quick oven for one and a half hours4 ,dish as for roast fowl and serve with green peas as per recipe4 ,if stuffed it must be cooked for one and three quarters hours4 #abc4 ,wild ,duck ,put some butter inside the duck1 butter the breast1 and fasten a slice of very fat bacon to the breast with a skewer4 ,bake in a quick oven for one and a half hours4 ,serve garnished with parsley4 #abd4 ,roast ,fowl ,put inside a properly trussed fowl about an ounce of butter and spread butter also over the breast4 ,do not flour your fowl4 ,bake in a quick oven for one and a quarter hours 7roast one and a half hours74 ,when the fowl is done lay on a dish1 strain the butter out of the meat tin1 boil up a little water in it to make gravy and pour over the fowl in the dish4 ,if to be stuffed see recipe3 #da4 #abe4 ,roast ,pheasant ,should be cooked in the same way as chicken and served with cranberry sauce or black currant jelly4 ,to make cranberry sauce take half a pound of cranberries1 a good teacupful of powdered sugar and just cover with hot water4 ,boil gently for an hour4 ,sometimes the sugar is omitted4 #abf4 ,snipe and ,quail ,snipe must not be trussed1 but quail is always trussed4 ,butter the breasts2 a quail should have a piece of butter inside as well4 ,bake in a quick oven for half an hour4 ,lay the birds on slices of thick buttered toast4 ,serve them on toast with red or black currant jelly4 #abg4 ,roast ,partridge ,butter the breast and inside4 ,bake in a tin in the oven for three-quarters of an hour4 ,lay the bird on a thick slice of toast4 ,pour the fat out of the tin1 boil up in it a very little water and serve the gravy thus made in a sauce boat4 ,the best toast for all game birds is made as follows3 ,remove the crust from as many pieces of bread as required4 ,when the birds are cooked place them in another tin or dish and bring the fat in which they have been cooked to a boil on the stove4 ,place the slices of bread in the boiling fat and fry till they are a crisp brown4 #abh4 ,roast ,pigeons ,take say two pigeons trussed for roasting4 ,put a good-sized piece of butter into each and liberally butter the breasts4 ,put into a baking tin and bake for half an hour to three-quarters4 ,for dishing1 split in halves down the breast 7it will be easy if the birds are well done7 and lay on hot buttered toast4 ,strain the fat out of the tin and put a little good meat juice into it4 ,stir in a little well-mixed flour and water and serve with green peas4 #abi4 ,boiled ,fowl ,take a lean fowl and fasten a slice of lean bacon over the breast with a small skewer4 ,put into a saucepan1 with enough boiling water to cover it1 with an onion and a little white wine4 ,stew gently for an hour4 ,remove the fowl whole and serve with melted butter sauce as for fish without the parsley4 ,the liquid in which it boiled should make excellent soup if you boil in it any remains of chicken carcass just for flavouring1 or add some good beef stock4 #acj4 ,venison ,melt an ounce of butter or dripping in a baking tin and when hot lay in it about three pounds of venison not too fat4 ,bake in a fairly quick oven for two hours1 basting it from time to time with the butter out of the tin4 ,make the gravy as for beef4 ,serve with red currant jelly4 #aca4 ,roast ,turkey ,have ready a turkey of about seven pounds trussed for roasting4 ,stuff it with the best sausage meat and some truffles cut up very small4 ,butter the breast very liberally and bake in a quick oven for three hours4 ,garnish with sausages4 #acb4 ,chicken ,jelly ,take an old fowl trussed and slash it well across the breast and thighs with a sharp knife4 ,place it in a large saucepan1 cover with cold water1 add a little salt1 two big pieces of loaf sugar1 and one whole onion4 ,stew gently for three hours1 strain from the fowl into a deep basin1 add quickly a teacupful of cold water and set it to get cold4 ,it can be used either as chicken broth or1 with the addition of a glass of good white wine1 as a jelly in which to serve a young roast fowl4 #acc4 ,chicken ,rissoles ,mince finely the remains of cold chicken with a slice of onion4 ,make a little sauce1 stirring smoothly one ounce of fresh butter into a tablespoonful of flour1 and pouring half a pint of boiling milk into it4 ,return it to the saucepan and allow it to boil 7a double saucepan is best for all milk cooking72 it will then thicken2 put the chicken into it1 with a pinch of salt4 ,make some deep light pastry cases and put a thick finger of larded bread into each till the pastry is cooked4 ,if the top edge of the pastry is moistened with a little milk1 the lid can be easily removed when cooked4 ,put the chicken mixture into the cases after removing the bread1 replace the top1 and serve very hot1 in a meat dish4 ,,vegetables ,,and ,,salads ,green ,vegetables ,always boil without a lid on4 ,always put straight into boiling water4 ,never add salt or soda till the vegetables are in the water4 ,never have green vegetables lying in cold water more than half an hour before they are to be cooked4 ,cabbage1 savoy1 cauliflower should be steeped for ten minutes in a pan of cold water with a good tablespoonful of salt4 ,time to boil twenty-five to thirty minutes4 ,potatoes must lie in cold water without salt4 ,onions should never lie in water or be wet before being used4 ,turnips1 carrots1 and parsnips should be washed but never allowed to lie in cold water4 ,celery should be treated like cabbage4 ,spinach1 on the contrary1 requires to be washed in seven different lots of cold water and only the last lot without salt4 ,fresh beans or peas should never pass through any cold water4 #acd4 ,dry ,vegetables ,haricot beans should be put to soak for at least twelve hours in cold water--pint of beans to three pints of cold water4 ,no salt4 ,dry peas 7not split7 the same4 #acc4 ,salads and ,their ,dressings ,there are many green salads1 and a salad is always a very welcome addition to a meal if there should be cold meat or fowl in any form4 ,lettuce1 endive1 watercress1 corn salad1 chicory or tomato1 can be dressed as follows3 ,having washed and dried the salad 7by means of a wire salad basket swung vigorously71 place it in the salad bowl with a little chopped onion or several young spring onions according to the season4 ,to two salad-spoonfuls of vinegar dissolve one salt-spoonful of salt and a little pepper1 turn into the salad and add three salad-spoonfuls of best salad oil4 ,turn the salad over for five minutes with the spoon and fork4 ,the bowl should then appear quite dry1 the dressing having been taken up on the green salad4 ,if dressing tomatoes alone1 place the tomatoes which must be firm and sound in a large basin and pour over them some boiling water4 ,the skin will then peel off easily leaving the fruit whole4 ,cut them into slices1 put into a glass dish and sprinkle over them a little freshly chopped onion4 ,mix in a breakfast cup the oil and vinegar1 salt and pepper 7always taking care to add the oil last72 stir well and pour over the tomatoes in the dish4 ,it is best not to attempt to turn this salad as the tomatoes so easily get broken and the appearance of the salad is then spoiled4 ,sprinkle over all a little finely chopped parsley4 ,potato ,salad4 ,take some boiled potatoes1 cut into slices not too thin and a little chopped onion4 ,place in a salad bowl4 ,mix the oil and vinegar as before directed only allow exactly double the quantity of dressing as the potatoes absorb it4 ,turn over well before serving4 ,chicory as ,salad4 ,will need the dressing prepared as for tomato4 ,russian ,salad4 ,any remains of cold beans1 peas1 carrots1 beet-root1 etc41 with the addition of one hard-boiled egg1 the white chopped separately from the yolk and added to the salad only after it is dressed4 ,put into a large basin all the cold vegetables it is intended to use together with a little finely chopped onion4 ,mix in a cup the raw yolk of one egg1 two teaspoonfuls of cream if possible1 two tablespoonfuls of vinegar1 and three of oil1 pepper1 and salt4 ,work all together and add a teaspoonful of powdered sugar4 ,turn it into the vegetables and turn the salad very carefully once or twice4 ,sprinkle the chopped egg over all4 #acf4 ,asparagus ,this delightful vegetable is a welcome and useful addition to either a lunch or dinner and can be served either hot or cold4 ,if cold1 then with a nice mayonnaise sauce or with oil and vinegar4 ,if hot1 then as follows3 ,prepare the asparagus1 carefully cutting each stick slanting thus removing about an inch from each4 7,these short ends can be washed and put into stock to flavour it for asparagus soup4 ,a few of the tops being added for the sake of appearance47 ,boil in plenty of water till tender1 strain carefully and serve with melted butter in which a few dry brown breadcrumbs have been added1 or quite clear butter as desired4 ,if any asparagus is left over from the meal it should be used in an omelette4 #acg4 ,indian ,corn ,take the corn and after cutting the stump end close to the green leaf1 put into a saucepan of boiling water sufficient to cover it and boil gently with a good piece of salt for four hours4 ,when cooked1 pare off the green leaves and serve on a clean serviette with melted butter in a sauce boat4 #ach4 ,salsify ,carefully wash and remove shoots from the salsify4 ,place it in boiling stock and boil till tender4 ,serve very hot in a vegetable dish either with a white sauce or with a little melted butter over it in two lots as they must not be crowded4 #aci4 ,new ,potatoes ,carefully select potatoes about the same size1 have them scraped and put into boiling water with a little piece of mint and some salt4 ,boil for fifteen to twenty minutes or until quite tender1 turn into a vegetable dish and put a piece of butter the size of a walnut melted over the potatoes1 and dust a little finely chopped parsley over them4 #adj4 ,potatoes ,sauts ,take some potatoes which have been boiled and cut them into thin slices4 ,melt in a frying pan about an ounce of fresh butter and when this boils lay the potatoes in it1 not on top of each other but perfectly flat1 while the pan stands on the stove4 ,allow the potatoes to brown first one side and then the other4 ,dish with a slice into a vegetable dish and dust over with a little finely chopped parsley4 #ada4 ,mashed ,potatoes ,boil the potatoes carefully1 strain1 and shake vigorously with the lid on4 ,break them up then and beat with a carving fork1 with two ounces of fresh butter2 then add fresh milk and continue beating till they attain the consistency of very thick cream4 ,they will then be ready to serve with cutlets or as a bed for sausages4 #adb4 ,stuffed ,potatoes ,peel your potatoes and cut the ends so that they are flat4 ,scrape the centre out of each potato leaving a wall of about a quarter of an inch thick all round4 ,mince finely any cold beef1 mutton1 or veal you may have by you with one large ring of ,spanish onion chopped very small1 pepper and salt1 and a little mushroom if possible4 ,moisten slightly with a little meat juice4 ,fill in each potato with this mixture4 ,melt in a baking tin sufficient beef dripping1 a quarter of a pound to every six or eight potatoes would be right1 and when boiling1 but not beyond boiling point1 stand the potatoes in it4 ,the baking tin should be small enough to allow the dripping to come well up the sides of the potatoes4 ,cook in a fairly quick oven from thirty to forty minutes4 ,when cooked brush very lightly over the top with the beaten white of an egg4 ,dish very carefully so as not to take up the fat4 #adc4 ,french ,fried ,potatoes ,cut your peeled potatoes into long strips about half an inch in thickness and leave them in the cold water4 ,melt about half a pound of tub lard 7not bladder lard as this has always flour mixed with it which causes the things to burn in the frying pan74 ,when the lard is hot1 drop a small crumb into it and if the fat sizzles round it is ready for the potatoes4 ,put the pan over a brisk fire and drop the potatoes as you take them out of the water straight into the pan4 ,if the pan is not large enough to take them all flat1 cook in two lots4 #add4 ,savoury ,potatoes ,have the potatoes boiled and not broken4 ,cut into dice some fat bacon4 ,put a piece of butter into a small enamelled frying pan and when melted put the bacon fat into it and let it brown slightly4 ,pour over the potatoes in the dish and serve at once4 ,this is a good way to serve potatoes with cold meat4 #ade4 ,potato ,croquettes ,have ready about two or three breakfast-cups of nicely mashed potato4 ,form into either small round cakes or sausage-shaped ones4 ,roll in a plate of well-beaten egg and some fine crumbs made from rolled rusk crumbs2 fry a light brown in some good dripping or lard1 and serve piled up in a dish1 garnished with a little fresh parsley4 #adf4 ,baked ,potatoes ,cut your peeled potatoes in four pieces lengthwise4 ,melt in a baking tin half a pound of beef or veal dripping 7mutton dripping will not do7 on the top of the stove1 and when boiling put the potatoes into it4 ,turn them once and only then sprinkle with a little salt4 ,place in a brisk oven and bake for twenty minutes or half an hour4 ,dish with a slice4 #adg4 ,green ,peas ,put into a saucepan of boiling water half a vegetable dish of green peas4 ,add two lumps of loaf sugar1 a small sprig of mint1 a pinch of soda1 and a flat teaspoonful of salt4 ,young peas should cook from twenty to thirty minutes over a clear fire with the saucepan lid off4 ,strain through a cullender and when dished sprinkle with a good dessertspoonful of powdered sugar2 add a piece of butter about the size of a walnut and turn over with a spoon several times before serving4 ,bottled peas treated in this manner very closely resemble fresh peas4 ,they must be washed in three waters before cooking4 #adh4 ,scarlet ,runner and ,broad ,beans ,have four pounds of beans1 trim them all round with a knife to remove all the string and cut them lengthwise into thin slices4 ,do not put them into cold water4 ,have ready the saucepan three parts full of boiling water4 ,put in the beans with a little salt and a tiny piece of soda4 ,boil for twenty minutes if the beans are young and a little longer if they are not quite fresh4 ,strain into a cullender then into a vegetable dish4 ,broad beans should be treated in the same way after shucking them4 ,add a piece of butter when dished and sprinkle over with a little chopped parsley4 ,never allow vegetables of any kind to be prepared over night4 ,it will be found that peas or beans will be hard1 cabbage or other greens offensive1 and potatoes become flabby4 #adi4 ,cauliflower ,take a young cauliflower with a firm head4 ,take off the thick outside leaves and cut a cross on the bottom of the stump4 ,stand it in boiling water with the flower uppermost allowing the water to come right over it4 ,add some salt and a tiny bit of soda4 ,boil until tender 7from fifteen to twenty minutes74 ,dish without breaking1 upright in the dish4 ,pour half a teacupful of clarified butter over the cauliflower and dust a few rolled breadcrumbs1 which have been browned in the oven1 over the top4 #aej4 ,boiled ,onions and ,white ,sauce ,cut eight ,spanish onions into rings4 ,put them into a saucepan three parts full of boiling water with a dessertspoonful of salt and boil for one hour4 ,strain into a cullender4 ,take two large tablespoonfuls of flour and mix smoothly with one and a half tablespoonfuls of butter4 ,add boiling milk to the paste1 about half a pint1 return it to the saucepan and stir till it boils2 then turn the onions into the sauce and serve very hot4 #aea4 ,mushroom ,rissoles ,cut half a pound of fresh mushrooms into very small pieces4 ,put into a small enamelled saucepan with one slice of ,spanish onion chopped very fine1 a pinch of salt and a little pepper4 ,add a little meat juice and a teacup of water and stew gently until the mushrooms have absorbed all the moisture4 ,turn out into a plate and allow to cool4 ,prepare some light paste1 cut out with a teacup into rounds1 brush the rims of each round with a little milk4 ,put a small teaspoonful of the mushrooms into each and fold over into lozenge shape4 ,take the shelf out of the oven while it is hot and lay upon it a sheet of paper 7white7 which has been previously buttered4 ,as soon as the butter has melted lay the rissoles on and bake in quick oven from fifteen to twenty minutes4 ,to be eaten hot4 #aeb4 ,stuffed ,tomatoes ,cut a thin slice off eight large tomatoes4 ,remove part of the inside with a teaspoon4 ,put half an ounce of fresh butter into a frying pan 7must be fresh butter74 ,take one large rasher of bacon1 fat and lean1 and half a ,spanish onion2 chop very fine1 add a pinch of mixed herbs1 pepper and salt1 and the inside of the tomatoes4 ,make the butter hot in the pan and place the tomatoes 7the cut side downwards7 in it and stand on the stove with the top on4 ,leave for one minute and a half4 ,turn them and place the stuffing in the corner of the pan4 ,cook both together in this way for ten minutes more taking care not to let burn4 ,take out the tomatoes with a slice and place on a fairly deep meat dish2 fill them with the stuffing1 having carefully taken it up with the slice so as to avoid grease4 ,pour over all about half a small teacupful of meat juice4 #aec4 ,bubble and ,squeak ,chop lightly with a knife in a dish any cold greens and potatoes you may have left4 ,melt in an enamelled frying pan one ounce more or less of fresh butter4 ,turn the vegetables into it4 ,while cooking use a large dinner fork to press the vegetables into a smooth paste1 turning it over and over with the fork all the time to prevent it sticking to the pan4 ,vegetables so treated should work into a perfectly smooth1 stiff paste and leave the pan as clean as when they went into it4 ,add a little pepper and salt4 ,be careful to remove all stumps of cabbage before using4 #aed4 ,to ,use up ,cold ,vegetables ,cold boiled ,french beans1 cold carrots1 cabbage1 and a little chopped onion may be put into an enamelled frying pan in which one and a half ounces of fresh butter has been melted4 ,fry the vegetables very lightly1 not making them brown4 ,turn into a deep dish and pour a little meat gravy over them4 ,this may be served as a dish by itself or with cold meat4 #aee4 ,spinach as a ,separate ,dish ,wash through several waters1 into which a little salt has been added1 four pounds of fresh spinach after having removed all stalks4 ,the last water should be without salt4 ,the spinach would have absorbed enough moisture to cook it in but nevertheless have ready a saucepan half full of boiling water and put the spinach into it4 ,this will prevent a most disagreeable smell being emitted while the spinach is cooking4 ,boil for twenty minutes1 keeping the spinach pressed down with a fork4 ,it should then be quite tender2 if it is not so1 boil for five minutes longer4 ,strain through a cullender1 pressing hard with a plate or wooden vegetable press to get all the water out2 put into a bowl and beat well with a fork and then work it into another bowl through a hair sieve using a large wooden spoon4 ,then work in half a gill of cream1 a small piece of butter and a little milk4 ,the spinach ought then to have the consistency of thick cream4 ,put it into a dish and serve with croutons of lightly fried ,french roll or garnished with hard-boiled eggs cut in quarters4 ,,pastries1 ,,sweets1 ,,and ,,cakes ,general ,remarks ,for ,tarts the fruit of all kinds must always be cooked first by itself4 ,bottled fruits should also be brought to a boil with sugar before being put into the pastry1 except for baked apple dumplings4 ,for ,puddings the fruit should not be cooked before4 ,suet crust should be mixed with water with just the chill off but not hot4 ,milk puddings always require to be cooked in a very slow oven4 ,never use brown sugar for sweetening except for ,christmas pudding and apple pudding4 #aef4 ,pastry for ,meat ,pies ,for meat pies1 sausage rolls1 etc41 the following pastry is recommended4 ,put two and a half cupfuls of flour into a bowl and work into it a quarter of a pound of butter4 ,mix with a little tepid water4 ,roll out on the board and spread it thickly with a quarter of a pound of lard 7half at a time74 ,turn over the ends of the pastry1 roll out again and spread the rest of the lard4 ,turn in the ends again and roll finally for the crust of your pie4 #aeg4 ,pastry for ,puddings ,put into the pastry bowl two and a half to three breakfast-cupfuls of flour and half a teaspoonful of baking powder 7unless self-raising flour is being used in which case no baking powder is necessary74 ,have a quarter of a pound of beef suet carefully separated from all skin and chopped very finely4 ,work the suet smoothly into the flour1 add a pinch of salt1 and mix to a good stiff paste with a little tepid water4 ,roll out on the board to the thickness required4 ,carefully butter the basin before putting the pastry into it1 and moisten the edge of the paste at the top of the basin to make the top crust adhere and thus enclose the meat or fruit securely4 ,place over the basin a wet pudding cloth and tie firmly with a string4 ,use always a pudding basin that has a good groove round it to prevent the string from slipping off4 ,the best material for a pudding cloth is a new piece of unbleached calico that has been well scalded to remove all the dressing from it1 and the easiest way to keep it clean is to place it in a bowl of cold water to soak each time it has been used4 ,scrape off with a knife any particles of paste that may remain on it and rinse well through several warm waters4 ,no soap must be used4 ,dry thoroughly and pass through a mangle4 #aeh4 ,pastry for ,pies and ,tarts ,three breakfast-cupfuls of self-raising flour1 a quarter of a pound of fresh butter1 and two ounces of lard4 ,work the butter and lard into the flour with a good pinch of salt and mix to a smooth elastic paste with milk 7sour milk may be used with advantage74 ,roll the paste on the board about half an inch thick4 ,rub a little butter lightly round the rim of the dish and put a border of paste round it4 ,brush a little milk on the top of that to allow the other crust to stick to it4 ,roll out an amount of paste sufficient to form a crust over the top1 press the edges well together1 allowing plenty of room in the paste so that it does not slip off at the edges4 ,pare with a floured knife round the rim the edges of the pastry and cook for three quarters of an hour in a brisk oven4 #aei4 ,chocolate ,pudding ,a nice1 fresh moulded sponge cake1 half a pound of chocolate1 in blocks1 the whites of four eggs1 and half a small teacupful of powdered sugar4 ,put half the chocolate into a stone or enamelled saucepan1 just cover it with cold water and let it cook for ten minutes4 ,then add two tablespoonfuls of water1 place on the stove and work it with a dessert spoon to a stiff paste4 ,turn this into a small bowl to get cold4 ,cut the sponge cake into slices and spread between the pieces all of the chocolate paste4 ,beat then the whites of the four eggs in a plate with a knife to a stiff froth and1 after having added the sugar to the remaining chocolate which has been grated into powder1 work it smooth1 pour it with the whites into the bowl1 stir for fifteen minutes and then pour over the moulded cake4 ,note4 ,the four yokes can be used either for custard or mayonnaise on the same day4 ,they would keep till next day if covered closely in a cup4 #afj4 ,apples in ,syrup ,take a half pound tin of golden syrup1 put it in an enamelled saucepan1 rinse the tin with half a tin of boiling water4 ,bring to a boil1 add two teaspoonfuls of raspberry essence4 ,carefully peel and core six or seven sound apples4 ,drop them1 cut in halves1 into the boiling syrup and stew gently without the lid for a good half hour or longer if not quite soft4 ,the pieces should remain whole and be almost transparent4 #afa4 ,pears in ,syrup ,make your syrup of one and a half breakfast-cupfuls of powdered sugar and the same quantity of hot water1 to which must be added eight good cloves4 ,when boiling add your peeled pears which should retain their stalks and should not be cored4 ,a small glass of claret or any red wine will greatly improve both taste and appearance4 ,cook for an hour and a half or till tender4 #afb4 ,plum ,dumplings ,take one and a half pounds of sound big plums and make paste for dumpling as follows3 ,one large breakfast-cup of flour mixed with a little butter1 make into a stiff paste with a little water4 ,wrap each plum in its case using a little milk to cause the edges to stick close4 ,boil in a large saucepan of boiling water fifteen or twenty minutes4 ,if care is taken the dumplings should remain whole4 ,dish carefully into a flat dish and serve very hot with a large bowl of well-beaten cream and sifted sugar4 #afc4 ,boiled ,apple ,dumplings ,make a good pudding crust of a large breakfast-cupful of flour and a quarter of a pound of beef suet rubbed into it4 ,mix to a stiff paste and roll out on a board in thin pieces4 ,put into each a small peeled apple1 moisten the edges with a little milk1 taking care that the apple is completely encased in the paste4 ,drop into a saucepan of boiling water and boil gently for two to three minutes4 ,serve very hot with a bowl of beaten cream and another of finely sifted sugar4 #afd4 ,baked ,apple ,dumplings ,make a nice piecrust as for tarts4 ,have ready the apples required and put one into each piece of crust4 ,bake in a steady oven from three to four minutes4 ,serve with cream and sugar4 #afe4 ,pancakes ,beat together two eggs1 add a teacupful of milk4 ,mix into it one and a half ounces of flour and work it with a spoon to a smooth paste with a pinch of salt4 ,have your fire nice and hot and perfectly clear4 ,keep the top of the stove on all the time4 ,take a piece of best tub lard and melt it in a frying pan 7kept for pancakes only71 run it well over the surface of the pan when it is quite hot4 ,turn the fat out and pour about a third of a teacupful of the batter into the pan taking care that it runs all over the pan1 which should be only about the size of a pudding plate4 ,loosen the edges with the blade of a knife and shake it from time to time to prevent it from sticking to the pan4 ,turn with a slice if unable to toss4 ,tossing is perfectly easy but requires some practice4 ,it is done by a turn of the wrist1 and if these directions are carefully followed the pancake should leave the pan perfectly clean4 ,turn on to a flat dish and serve either with jam or sugar1 or if savoury pancakes are desired the following hint is a good one3 ,melt in a cup on the stove about an ounce of fresh butter with a little finely shredded onion in it2 put it into a hot sauce boat and serve with the pancakes4 ,each pancake takes from five to seven minutes to cook4 #aff4 ,apple ,pudding ,take about a quarter of a pound of finely chopped beef suet1 two and a half breakfast-cupfuls of self-raising flour1 a little pinch of salt4 ,mix with chilled water to a stiff paste4 ,roll three parts of this into a large piece on the pastry board4 ,have ready a pudding basin buttered by putting a piece of butter the size of a walnut into it and standing it on the stove to melt4 ,then let it run over every part of the inside of the basin4 ,this will prevent the paste sticking4 ,line the basin with the paste4 ,peel1 say eight apples1 and cut them all round the core4 ,fill the basin with them4 ,add three cloves or1 if preferred1 a little rind of lemon1 sweeten with brown sugar 7about four or five good tablespoonfuls71 cover with another layer of the paste1 working the ends together well so as to prevent the apples coming through4 ,tie a wet cloth over and stand the basin in a saucepan of boiling water to boil for three hours4 #afg4 ,treacle or ,jam ,pudding in a ,basin ,have the paste ready as for apple pudding and the basin buttered as above4 ,roll the pastry in thin layers and line the basin with one layer1 then add a layer of golden syrup or jam and repeat until the basin is full4 ,cover with paste1 tie up in cloth and boil in a saucepan of boiling water for three and a half hours4 #afh4 ,apple ,souffl ,pare and cut up say eight nice-sized apples4 ,put them in a stone casserole with a breakfast-cupful of sugar and a piece of fresh butter the size of a nutmeg4 ,stir gently now and then and1 when cooked1 beat with a fork to break up the lumps and make all quite smooth4 ,take the whites of four fresh eggs and place them on a large dinner plate2 beat these with a freshly cleaned knife to a stiff froth which should stand up4 ,put the whites into the apples in the saucepan 7from which the moisture should have been drained as much as possible7 and stir well with a large spoon4 ,turn the souffl into a rather deep dish1 sprinkle about a teaspoonful of powdered sugar over the top1 and place in a moderate oven4 ,care must be taken not to slam the oven door or place anything heavily on the top of the stove for fear the souffl will go down4 ,it must not remain in the oven for more than ten to fifteen minutes4 ,serve in the dish in which it was cooked4 #afi4 ,apple ,charlotte ,prepare the apples as for the souffl4 ,take about four rather thin slices of nice bread and cut them into diamond shapes4 ,put about one ounce of fresh butter in an enamelled frying pan and lightly fry the bread to a golden brown4 ,dust with a little powdered sugar and place the bread on the dish to form a pyramid with the apples in the centre4 ,put into the oven for about half an hour 7slow oven7 and serve on a flat dish4 #agj4 ,apple ,tart ,take about six apples and pare finely4 ,do not core them but cut them in slices round the core4 ,put a teacupful of powdered sugar in a stone saucepan4 ,add a very little cold water4 ,stew gently for half an hour to three-quarters and turn into a pie-dish4 ,pastry as recipe ,no4 #agg4 ,fresh fruit is always better cooked first before putting into the pastry4 #aga4 ,apple ,fritters ,pare1 core1 and cut into thin rings two good-sized apples4 ,this should not be done before they are wanted as they would quickly turn brown if left standing4 ,have ready in a pastry bowl about a teacupful of flour mixed with milk1 smooth but very slack4 ,put about a quarter of a pound of fresh tub lard in a frying pan and melt it over the fire till hot1 but guard against burning4 ,dip each slice of apple into the mixed flour and then drop it into the hot lard4 ,the fire should be hot enough to allow these to cook with the top of the stove on4 ,turn over each fritter once1 and after three minutes dish them with a slice into a dish with a strainer underneath4 ,dust over with a little powdered sugar and serve4 ,if they have to be kept hot till wanted1 take care that the dish is not covered or the oven door shut1 as in that case they will lose their crispness4 #agb4 ,boiled ,custard ,mix with milk two tablespoonfuls of flour till perfectly smooth4 ,add three beaten eggs1 whites and yolks together1 and about a pint of milk with sugar to taste4 ,turn into a stone jar1 and place the jar in a saucepan three parts full of boiling water4 ,stir the mixture always one way1 till it thickens4 ,serve in custard cups4 #agc4 ,tapioca or ,sago ,pudding ,put the tapioca or sago about an inch thick at the bottom of the pie-dish4 ,pour boiling milk on to it to about half a dishful and leave it to soak for about half an hour4 ,when cold add a beaten egg1 sugar to taste1 and fill up the dish with cold milk4 ,put a little grated nutmeg over the top and bake for two hours in a slow oven4 #agd4 ,compote of ,fresh ,fruit ,put six large pears1 cut into quarters1 into boiling syrup made of half a pint of water and two breakfast-cupfuls of white sugar4 ,let the pears stew for about twenty minutes and then put in six apples1 cut in eight pieces each1 taking care not to core them before cutting but after4 ,stew gently for another twenty minutes4 ,add three bananas cut in rings just before dishing the compote4 ,serve cold in a glass dish4 #age4 ,rice ,pudding ,cover the bottom of a pie-dish with rice about an inch thick1 and add sugar to taste4 ,beat an egg in a cup and add it to the rice1 mixing it all together4 ,fill the dish with cold milk and add a little grated nutmeg or several small pieces of lemon peel if preferred4 ,cook in a slow oven for not less than two and a half hours4 #agf4 ,stewed ,prunes ,put half a pound of prunes into a large pudding basin with cold water and rub them gently with the fingers till thoroughly cleansed4 ,leave them in the water for about ten minutes4 ,then turn the prunes with half a teacup of powdered sugar into a saucepan and just cover them with hot water4 ,cook from thirty to forty minutes4 ,the juice should be perfectly clear when cooked and the prunes whole4 #agg4 ,christmas ,pudding ,take one and a half pounds of finely chopped beef suet1 one quartern of best pastry white 7not self-raising7 flour1 three pounds of stoned raisins1 two pounds of sultanas and two pounds of currants carefully washed and picked1 one and a half pounds of the best mixed peel1 ten well-beaten eggs1 and four pounds of brown sugar4 ,stir all these ingredients together with a pint of ale and half a bottle of brandy4 ,stir fairly slack4 ,this should make six very large puddings4 ,fill as many buttered pudding basins as required1 taking care that each basin is full4 ,tie a wet cloth over each1 and boil for twelve hours4 ,pour a little neat brandy over the top of each and these puddings will then keep for six months4 ,always boil again for four hours to make hot4 #agh4 ,coffee ,cream ,let a half pint of freshly made coffee cool thoroughly4 ,mix three tablespoonfuls of flour in milk till quite smooth4 ,turn three eggs well beaten together into the milk and flour4 ,add the cold coffee and half a pint of milk1 sugar to taste4 ,cook as for custard4 #agi4 ,plums or ,damsons for a ,tart or as ,stewed ,fruit ,carefully look over one pound of plums or damsons1 removing any unsound ones4 ,put them into an earthenware saucepan with a teacupful of cold water and two teacupfuls of sugar to the plums or three teacupfuls to the damsons4 ,stew for one hour the damsons1 or forty minutes the plums4 #ahj4 ,jam ,tarts ,a breakfast-cupful and a half of self-raising flour1 three ounces of fresh butter1 a well-beaten egg1 and a little salt4 ,mix these ingredients with milk into a stiff paste4 ,roll it very thin and have ready a plate greased with hot butter and when cool lay a thin layer of pastry on the plate1 rub a little milk round the rim and spread the jam over it not too thick4 ,cut some pastry in thin strips and lay across like the spokes of a wheel4 ,bake in a quick oven for twenty minutes4 ,be careful the jam is not too juicy4 #aha4 ,stewed ,rhubarb ,remove the leaves and cut the other end of the rhubarb crosswise and skin it4 ,cut it into pieces of about two inches long4 ,put it into a saucepan 7either earthenware or enamelled7 and allow a small teacupful of sugar to each three or four sticks of rhubarb4 ,add half a teacupful of water1 put over a brisk fire for forty minutes1 when the rhubarb should attain a rich red colour4 ,this can be used either as stewed rhubarb or put into a pie4 #ahb4 ,stewed ,gooseberries ,carefully pick a quart of gooseberries1 discarding the unsound ones4 ,put them into an earthenware saucepan with a teacupful of cold water and three teacupfuls of sugar4 ,boil for about an hour1 stirring now and then to prevent them from burning4 ,serve either as stewed fruit or for a pie4 #ahc4 ,macaroons ,take half a pound of almonds peeled and dried in the oven1 half a pound of powdered sugar1 three or four whites of eggs1 one grated lemon4 ,pound the almonds1 moistening them from time to time with the beaten whites of eggs4 ,when they are reduced to a fine paste add the lemon and sugar2 work all perfectly together4 ,form the macaroons by putting small pieces the size of a walnut upon a buttered baking tin4 ,cook in a moderate oven till they have taken a beautiful brown tint4 ,let them cool before taking them off the tin4 ,pass a thin-bladed knife under them to remove them from the tin4 #ahd4 ,swiss ,roll ,a good sponge powder is the very best and most reliable of all cake mixtures4 ,directions for use will be found on every packet and the only thing that to my mind improves it is the addition of a tablespoonful of cream after the beaten eggs are mixed to the cake-powder4 ,nothing could be easier than the following1 and ,i have never had a failure3 ,break two eggs into a large pudding basin1 beat well with a fork1 then stir the cake-powder into the eggs quite smoothly4 ,add the cream4 ,have ready the buttered tin1 pour the mixture into it4 ,place in a quick oven and bake for about ten minutes4 ,turn on to a sheet of clean white paper which has been lightly dusted with a little powdered sugar4 ,one packet of cake mixture and two eggs will make either one nice-sized ,swiss ,roll or a complete sponge sandwich4 ,it will often be much easier to make a successful cake or light pastry if the butter and lard are reduced to a cream before being added to the other ingredients4 ,put your proportion of butter and lard 7half of each7 into your pastry basin4 ,stir with the hand1 one way only1 till it has become the consistency of a thick cream4 ,mix the rest of the ingredients for your cake into it and moisten either with milk or water4 ,cakes mixed by hand are much more satisfactory than those mixed with a spoon4 ,one is also much more sure of success if the mixture is kept very stiff4 #ahe4 ,simple ,recipe for a ,chocolate ,cake ,take a quarter of a pound best white flour1 a quarter of a pound butter1 the same of sifted fine white sugar1 two ounces of grated chocolate1 and two eggs4 ,stir the butter in a pastry bowl with the hand1 one way as directed1 till the butter is reduced to a smooth cream4 ,when this is done add the sugar 7still stirring the one way74 ,have the two eggs well beaten in a cup1 stir them into the sugar and flour1 lastly the chocolate powder4 ,pour the mixture into a well-buttered cake tin and bake in a moderate oven for an hour4 #ahf4 ,plain ,christmas ,cake ,take one pound flour 7household1 not self-raising71 half a pound of currants which have been carefully washed and dried 7this is best done in a cullender under the tap and rubbed dry on a clean white cloth71 half a pound of butter1 half a pound of sugar1 two ounces of candied lemon peel cut into thin strips1 two teaspoonfuls of baking-powder1 three eggs well beaten1 whites and yolks together1 and half a pint of milk1 sour will do4 ,place the flour in the pastry bowl1 thoroughly mix the baking-powder into it1 rub in the butter1 add the sugar and currants and peel1 stir in the eggs1 and mix all together with the milk4 ,butter your cake tin and line it with a buttered sheet of white cooking paper1 bake in a steady but gentle oven for one and a half hours4 #ahg4 ,madeira ,cake ,take a quarter of a pound of household flour1 one teaspoonful of baking-powder1 three ounces of butter1 three ounces of fine white sugar1 and two eggs4 ,cream the butter1 add first the sugar1 then the flour with the baking-powder1 lastly the well-beaten eggs and half a teacupful of milk4 ,care should be taken that the mixture is not mixed too slack4 ,pour the mixture into a buttered cake tin and bake in a gentle oven from thirty to forty minutes4 #ahh4 ,glengarry ,cake ,half a pound of best household white flour1 two teaspoonfuls of baking-powder1 five ounces of butter1 five ounces of powdered sugar1 a quarter of a pound of sultanas carefully washed and stalked4 ,reduce the butter to cream in the bowl1 add the sugar1 flour1 and baking-powder1 then the sultanas1 mix well with the two beaten eggs1 adding a little milk if required4 ,place in a well-buttered cake tin1 and bake in a steady oven one and a half hours4 ,note4 ,carraway seeds can be used instead of sultanas if a seed cake is required and a little sliced candied peel always put on the top of the cake if desired4 #ahi4 ,surrey ,cake ,take three eggs1 their weight in flour1 powdered sugar1 and butter1 half a teaspoonful of essence of vanilla or almonds4 ,reduce the butter to cream in the bowl1 add the flour and sugar1 keep stirring and beating the mixture without ceasing till it is quite smooth1 add the eggs well beaten4 ,butter and paper a cake tin1 which should never be more than half full of the cake4 ,bake in a steady oven from three-quarters of an hour to an hour4 #aij4 ,gteau de ,milan ,take half a pound of flour1 a quarter of a pound of butter1 quarter of a pound of sugar1 one whole egg1 one yolk1 a little salt1 a grated rind of lemon1 and a teaspoonful of rum4 ,place the flour on a pastry board2 form it into a hillock with a hole in the centre2 put into this the butter1 sugar1 and eggs1 lemon rind1 beaten egg1 and rum4 ,mix with the hand with butter and sugar1 then the flour and eggs and make all into a ball4 ,roll it out to the thickness of little more than a quarter of an inch1 form into little cakes with a cake cutter2 arrange them on a baking-sheet of paper lightly buttered1 brush them over lightly with the yolk of the egg2 bake in a steady oven for about fifteen to twenty minutes4 ,these cakes will keep well for some days if kept in a closed tin4 99 99 99 99 99 ,note4 ,it is a golden rule worth remembering that all biscuits or rusks 7also cakes7 will keep perfectly crisp if kept in a closed tin4 ,cakes1 of course1 should not be placed under any cover till quite cold4 ,the same cake mixture as for ,gteau de ,milan may be treated in the following manner to make quite a different cake4 ,instead of cutting the mixture into small cakes1 make two rounds only of the same size and thickness4 ,place them on a buttered baking tin1 but do not allow them to touch4 ,from one of these pieces cut a round out of the centre with a small cake cutter4 ,bake them in a steady oven till they are a beautiful light brown colour2 let them get cold4 ,upon the piece that is not cut in the centre spread a layer of smooth jam1 place the other piece over it1 trim the edges to have both exactly the same size2 on this border spread some more jam1 then sprinkle with a little sugar1 not finely powdered but in grains4 ,arrange on a dish and fill the hole in the centre with a little fruit jelly4 #aia4 ,tea ,cakes ,take half a pound of flour1 six ounces of butter1 two yolks of eggs1 one whole egg1 one and a half ounces of sugar1 a quarter of a pint of cream1 and a little salt4 ,make the paste the same as for the ,gteau de ,milan1 let it rest from ten to fifteen minutes4 ,roll out the paste about an inch thick4 ,form into little cakes with a pastry cutter about two inches round1 brush lightly with the yolk of an egg and bake in a good oven from twenty-five to thirty minutes4 ,,the ,,end ,,printed ,,in ,,great ,,britain ,,by ,,woods ,,and ,,sons1 ,,ltd41 ,,london1 ,n4#a ,transcriber's ,notes ,in a few cases1 obvious omissions or errors in punctuation were corrected4 ,the recipe for roast lamb is not numbered in the original4 ,the recipe numbering in the original skips #ia-ii4 ,page #aaj3 8be to prepared0 changed to 8to be prepared0