,,mrs4 ,c4 ,s4 ,,peel',s ,,cook-,,books ,,dishes ,,made ,,without ,,meat ,,books ,,by ,,mrs4 ,c4 ,s4 ,,peel ,,in ,,constable',s ,,home ,,series ,the ,simplified ,series of ,cook-,books4 ,a new and useful series of books for the ,kitchen4 ,crown #hvo4 ,price #as4 net each volume4 ,the first four volumes are3-- ,,entr,,es ,,made ,,easy4 ,,puddings ,,and ,,sweets4 ,,savouries ,,simplified4 ,,the ,,still-,,room4 ,a ,few ,recipes1 ,old and ,new4 ,ten ,shillings a ,head per ,week for ,house ,books4 ,an ,indispensable ,manual for ,housekeepers4 ,crown #hvo4 ,price #cs4 #f;d4 #eth edition4 ,the ,single-,handed ,cook4 ,more ,recipes4 ,crown #hvo4 ,price #cs4 #f;d4 ,how to ,keep ,house4 ,crown #hvo4 ,price #cs4 #f;d4 ,the ,new ,home4 ,treating of the ,arrangement1 ,decoration1 and ,furnishing of a ,house of ,medium ,size to be maintained by a ,moderate ,income4 ,a ,new ,book for the ,mistress of the ,house1 with a ,chapter of special interest on ,colonial ,housekeeping4 ,fully ,illustrated4 #bnd edition1 revised and enlarged4 ,crown #hvo4 ,price #cs4 #f;d4 ,,mrs4 ,c4 ,s4 ,,peel',s ,,cook-,,books ,,dishes ,,made ,,without ,,meat ,,by ,,mrs4 ,c4 ,s4 ,,peel ,author of 8#aj_/- a ,head for ,house ,books10 8,the ,single-handed ,cook10 8,how to ,keep ,house0 and 8,the ,new ,home0 ,,london ,,archibald ,,constable ,,co ,,ltd4 #aijg ,,note ,fish dishes are not treated of in this book1 as they will be found in the ,volume of the series--entitled ,fish and ,how to ,cook it4 ,also1 as these little cook-books are intended primarily for households where both time and money must be economized1 the recipes are neither over elaborate nor over expensive4 ,,contents ,,page ,,chapter ,i ,,vegetable ,,dishes #g ,,chapter ,,ii ,,vegetable ,,dishes 7continued7 #bd ,,chapter ,,iii ,,how ,,to ,,cook ,,corn1 ,,haricots ,,and ,,lentils1 ,,and ,,to ,,make ,,maigre ,,souffl,s #da ,,chapter ,,iv ,,dishes ,,made ,,with ,,macaroni ,,and ,,spaghetti #eb ,,chapter ,v ,,dishes ,,made ,,with ,,rice #ei ,,chapter ,,vi ,,cheese ,,dishes #fe ,,chapter ,,vii ,,omelettes ,,and ,,curries #gc ,,chapter ,,viii ,,salads #gi ,,chapter ,i ,,vegetable ,,dishes ,there is undoubtedly a great and growing liking for maigre dishes1 not only amongst those people who eat them from religious motives1 but amongst the general public4 ,nowadays at most of the smart restaurants vegetable and cereal dishes are a feature of almost every meal1 and at private houses no luncheon and few dinner menus are considered complete unless a vegetable or cereal dish is included4 ,but apart from fashion the value of these dishes is great2 they are good for the health and good for the pocket of the housekeeper1 provided they are ordered with discretion4 ,in the country1 where vegetables are plentiful and money is not1 ,i have often noticed that sufficient use is not made of vegetables1 while where fresh green food is a luxury its place is not taken--as it should be--by such food stuffs as rice1 macaroni1 haricot beans and corn4 ,as the housekeeper whose weekly income is limited knows only too well1 there often comes a day when the supply of meat falls short4 ,then comes the question1 can it be eked out in a presentable manner or must more be bought and the desired cost exceeded4 ,now the woman who caters carefully will realize how such inexpensive materials as rice or macaroni1 potatoes or cabbage may be pressed into service4 ,for example1 the only available meat dish for luncheon is a hot pot of mutton and the party is suddenly augmented4 ,add to the menu a dish of macaroni au jus1 or a rissole or corn curry1 and supplement the homely pudding with a little cheese savoury1 and what more can any one desire8 ,then if the meat for a veal and ham pie is scarcely sufficient add a liberal quantity of partly cooked macaroni cut into short lengths1 while should the quantity of minced mutton available seem sadly little1 add an ample border of savoury rice or an extra dish of potato and cheese balls4 ,if rissoles are required add to them by means of mashed potato or rice4 ,then never allow small quantities of cooked vegetables left over from lunch or dinner to be thrown away4 ,place them on clean plates in the larder2 they will prove useful additions to the next day's bill of fare4 ,for example1 you have two or three young carrots1 a cupful of peas1 even a smaller quantity of broad beans4 ,slice the carrots and arrange all three vegetables in china shells1 mask with mayonnaise sauce1 sprinkle with coralline pepper1 and serve with cold meat1 or reheat them by steaming1 place them in a hot fireproof dish1 cover with boiling hot matre d'htel sauce1 and garnish with rolls of bacon1 and serve as a luncheon dish2 or add a little onion and use for a vegetable curry1 and serve surrounded by well-boiled rice2 or reheat1 mix with parsley and butter sauce1 cover with mashed potato1 score the top and brown in the oven1 and serve for luncheon in the guise of vegetable pie4 ,if some new potatoes are left over1 slice1 fry1 and serve with or without bacon for breakfast2 while should you have some old boiled potatoes to use up they may be mashed and employed in half a score of ways2 incorporated with cabbage1 pepper1 salt1 and a little butter1 formed into cakes1 and fried to serve with bacon1 grilled chicken or ham1 for instance4 ,thus the clever housekeeper economizes and yet does not allow her economies to be apparent4 ,before passing on to the recipes which are the raison d'tre of this little volume1 ,i would say a word on the treatment of vegetables4 ,it is the habit of gardeners to pick fruit1 vegetables1 etc41 in the morning1 and to bring in the day's supply at about eleven o'clock1 and on ,saturday to provide sufficient for two days' consumption4 ,except in the case of strawberries 7which should be gathered1 if possible1 on the day on which they are to be eaten7 and asparagus 7which is infinitely better when cut just before the time for cooking71 there is no objection to this plan1 provided the garden produce is stored in the best manner4 ,carrots and turnips1 leeks and onions should be placed in wire racks2 and lettuces should be arranged root-end downmost in a shallow pan of fresh water4 ,cabbages and cauliflower may be treated likewise4 ,parsley should be placed in water as if it were a flower--not soused head over heels in that liquid4 ,whether the stalk-end of a cucumber should be placed in water1 or whether the vegetable should be left dry in a cool1 airy place1 is a moot point4 ,i do not feel competent to say which course should be followed1 but my cook1 who is clever at cooking vegetables1 opines that cucumbers should not be placed in water2 and1 in any case1 that they should not be kept long when cut4 ,mustard-and-cress should be arranged in a shallow pan of water4 ,peas and broad beans should not be shelled unnecessarily long before eating1 and if it is necessary to keep them they should be placed in a wire rack in a cool1 well-ventilated place4 ,all vegetables should be eaten while young1 or they lose considerably in flavour4 ,when ,french or runner beans are quite young it is better merely to remove the strings and to cook them whole2 but when old age approaches they are more palatable when sliced4 ,to ,boil ,vegetables ,when boiling vegetables remember that all fresh vegetables should be plunged into boiling salted water1 the proportions being #a tablespoonful of salt to #a gallon of water4 ,dried vegetables should be placed in lukewarm water4 ,a piece of sugar put into the water in which green vegetables are cooked helps to bring out the flavour4 ,leave the cover off the pan in which vegetables are cooked1 or1 at all events1 leave it half off1 so that the steam can escape easily4 ,do not allow vegetables to stay in the water in which they are boiled1 but drain them at once1 pressing out all the water possible4 ,green vegetables take on an average about #bj minutes to cook1 though #aj minutes is often long enough for young peas1 while cabbages sometimes take nearly an hour4 ,the best way of cooking peas is as follows3--,shell a pint of peas and place them in a jar with a closely-fitting lid1 put in with them a saltspoonful of salt1 a tablespoonful of butter1 a teaspoonful of powdered white sugar1 a sprig of mint and a shake of black pepper4 ,cover the jar closely and place it in a saucepan of boiling water4 ,boil briskly1 until done1 which should be in an hour to of an hour4 ,peas with ,bchamel ,sauce 7,hot7 ,cook the peas as in the preceding recipe1 and just before serving pour over them a small quantity of ,bchamel sauce4 ,petit ,pois au ,beurre 7,hot7 ,peas with ,butter ,having cooked the peas either by the method described above or having boiled them in the ordinary way1 drain off the water and shake the peas to dry them well1 return them to the hot dry pan they were cooked in1 and at the last moment before serving throw in a pat of butter1 let this just melt1 and serve4 ,french ,beans la ,crme de ,fromage 7,hot7 ,cook the beans in the usual way by throwing them in boiling salted water in which a teaspoonful of sugar has been placed4 ,if young1 cook them whole1 only removing the spines and pointed end1 or if stock can be used1 place them in a pan which has been buttered1 sprinkle them with salt1 and just cover them with stock4 ,when tender place them on a hot dish1 make a white sauce with oz4 of butter and oz4 of flour mixed with pint of the stock in which the beans have been cooked1 add a good pinch of salt and stir well1 adding one well-beaten egg and two tablespoonsful of finely-grated cheese4 ,do not let the sauce boil after the egg has been added or it will curdle4 ,pour round the beans and serve4 ,french beans can also be served with ,bchamel sauce or quite plainly with a small quantity of butter melted and run over them1 with a shake of pepper and salt1 or again with a plain melted butter sauce4 ,flageolets ,flageolets are the beans of the kidney bean1 ,french bean1 etc41 and when shelled and cooked in various ways are excellent eating4 ,they should be boiled in the same way as peas1 simply omitting the sprig of mint1 and can be served in various ways4 ,flageolets au ,beurre 7,hot7 ,having boiled and drained the beans1 place a pat of butter in the saucepan just before serving4 ,flageolets au ,matre d',htel 7,hot7 ,make a butter by mixing #a oz4 of butter1 the juice of a lemon1 a teaspoonful of chopped parsley1 a pinch of salt and pepper1 mix well and form into a pat4 ,when the beans are cooked and drained1 place this with them1 shake and serve4 ,flageolets la ,crme de ,fromage 7,hot7 7,with ,cheese ,sauce7 ,follow the directions for ,french beans1 substituting flageolets1 and boiling in the ordinary way4 ,cabbage with ,cheese ,sauce 7,hot7 ,boil a cabbage1 cut it in #h pieces1 then place it in #a pint of cheese sauce1 make it thoroughly hot1 and serve with the sauce poured over it4 ,cabbage la ,crme 7,hot7 ,drain a boiled cabbage1 cut it up small1 put it into a saucepan with #a oz4 of butter1 #a gill of cream1 and a seasoning of pepper and salt1 stir it all together over the fire till thoroughly hot1 then turn it out on to a hot dish1 and serve with fried crotons4 ,brussels-,sprouts can be served in various ways4 ,for au beurre after boiling1 drain well1 taking great care to squeeze every drop of water possible from the sprouts1 return to the pan and toss in butter1 and dust with pepper and salt4 ,brussels-,sprouts la ,matre d',htel 7,hot7 ,follow the above recipe1 substituting matre d'htel butter for ordinary butter4 ,brussels-,sprouts au ,jus 7,hot7 with ,stock ,blanch the sprouts1 by dipping them in boiling water and letting them remain in it for a few minutes4 ,remove them and drain well1 placing them in a pan with just enough stock to cover them4 ,simmer until tender1 drain and serve4 ,boiled ,nettles 7,hot7 ,choose very young nettles1 and wash them well in two or three waters2 chop them up very fine1 and put them into a stewpan with a little water1 and steam until quite tender4 ,meanwhile toast as many slices of bread as required1 trim these neatly1 lay them on a hot dish1 drain the nettles well1 serve on the hot toast1 dusted with pepper and salt1 and serve with a beurre fondue sauce1 made as follows3--,put #b oz4 of butter into a clean saucepan with a teaspoonful of salt1 and half as much pepper1 and #a dessertspoonful of lemon juice2 stir these all together over the fire until half melted1 take it off the fire and continue stirring until the butter is all dissolved4 ,stewed ,nettles 7,hot7 ,wash the shoots and young leaves of nettles very thoroughly in slightly salted water1 dry well and mince very finely4 ,put this into a stewpan with #a tablespoonful of finely-chopped onion1 a suspicion of brown sugar1 season with pepper and salt to taste1 pour in a little stock or water1 and stew gently at the side of the fire until quite tender2 then mix together #a oz4 of butter and #a teaspoonful of salt1 till perfectly smooth1 add this to the nettles1 with a tablespoonful of thick cream or new milk1 stir it all well together till quite hot1 and serve on slices of hot toast4 ,if liked1 the onion may be omitted1 when the nettles are treated exactly like spinach4 ,pure of ,watercress 7,hot7 ,wash some watercress well1 getting rid of all faded or discoloured parts1 then put it on in plenty of boiling salted water1 and boil it till almost cooked2 lift it out1 and drain on a sieve or colander to get rid of as much water as possible4 ,meanwhile melt about #aoz4 of butter in a pan1 put the watercress on in this1 sprinkle it lightly with flour1 and stir it all together over the fire for about #aj minutes1 then add about #b gills of good stock1 season with pepper and salt2 cook it for #aj minutes longer1 stirring it continuously1 rub it through a sieve and serve very hot1 garnished with quartered hard-boiled eggs1 and fried crotons4 ,stewed ,lettuce ,treat exactly as in the previous recipe4 ,pure of ,turnip ,tops ,proceed as for watercress or lettuce4 ,cauliflower with ,tomato ,sauce 7,hot7 ,clean and soak the cauliflower in salt and water for #a hour1 then plunge it into boiling water1 returning it again to cold water4 ,after this put it in a pan of boiling water slightly salted 7 oz4 of salt to #a gallon of water7 and boil it until tender1 #bj to #be minutes4 ,in the meantime make pint of tomato pure by the following recipe1 and when the cauliflower is cooked place it on a hot dish1 pour the pure over it1 sift some finely-grated brown crumbs over it and serve4 ,tomato ,pure ,six smallish tomatoes4 ,cut them into slices and place them in an enamelled saucepan1 add #a oz4 of butter1 a teaspoonful of chopped parsley1 salt1 pepper1 and a tiny pinch of cayenne4 ,pour over one pint of stock4 ,boil until quite soft1 and then pass through a sieve1 add #a oz4 of anchovy essence1 thicken with oz4 of butter and oz4 of flour previously mixed together in another pan with some of the tomato mixture4 ,stir over the fire until the sauce thickens1 and it is then ready for use4 ,cauliflower ,fritters 7,hot7 ,break a cooked cauliflower up into neat pieces1 dip these in frying batter till well covered1 and fry in boiling fat4 ,drain them well1 sprinkle with grated ,parmesan cheese and coralline pepper4 ,serve at once on a napkin4 ,this is an excellent way of serving cauliflower which has been left over4 ,cauliflower au ,gratin ,boil the cauliflower as before1 place it in a fireproof dish1 pour over it an ample quantity of cheese sauce1 sprinkle with grated cheese and brown crumbs and bake until slightly brown on the top4 ,for cheese sauce see the recipe for ,french beans la crme de fromage 7page #ab74 ,cauliflower with ,soubise ,sauce ,boil the cauliflower1 place in a fireproof dish4 ,cover with delicate onion sauce 7,soubise sauce1 p4 #dg71 sprinkle with brown crumbs and make very hot in the oven4 ,spinach ,patties 7,hot7 ,take #a lb4 of spinach leaves1 pick and wash them well1 and after this blanch them by plunging them for #e or #f minutes in boiling water1 drain them and place them in cold water1 remove1 press1 and strain1 to get rid of as much moisture as possible4 ,chop them up1 place in a stewpan a pinch of salt and sugar1 oz4 of butter and oz4 of flour1 and after stirring this for a few minutes add the spinach4 ,stir for #e minutes then add pint of milk1 stir for a few minutes longer1 and then add pint of milk1 stirring steadily until the liquid is almost dried up4 ,remove from the pan and pass through a sieve1 then return to the fire and add a small pat of butter and keep very hot4 ,have ready the required number of pastry patty cases4 ,quickly make some buttered egg1 place some of the spinach in each case1 with a spoonful of buttered egg on the top1 and serve at once very hot4 ,spinach and ,tomatoes 7,hot7 ,prepare the spinach as in the preceding recipe4 ,bake six small tomatoes carefully in the oven with a piece of butter on each4 ,when ready arrange the spinach in a dish in the form of a border1 place the tomatoes in the centre and serve4 pinards 7,spinach7 la ,crme 7,hot7 ,wash the spinach in six or seven waters1 so as to prevent its being gritty2 put it in a saucepan on the fire1 with a very little water and salt2 when done strain very dry and chop it up very fine4 ,warm #b oz4 of butter in a stewpan1 put the spinach in1 stir till the moisture quite evaporates1 then add a very little salt1 a tiny pinch of sugar 7a very little nutmeg1 if liked71 a pinch of flour1 and #a large tablespoonful of cream1 and let the whole simmer for a quarter of an hour4 ,then put through a sieve and keep hot4 ,in the meantime1 fry in fat some bread cut into fingers1 about #b in4 long and in4 square1 and plant them in little rows all over the spinach when dished4 ,spinach cooked thus is delicious and a very different matter from the stringy green mass generally served4 ,turnip ,tops la ,crme ,cook as in the previous recipe for spinach4 ,almost any greens1 including cabbage and ,brussels-sprouts1 are excellent when served thus4 ,asparagus4 ,asparagus is really almost at its best served plain boiled with oiled butter2 but when it first comes in1 the big kind1 which is best for boiling1 is rather expensive1 and few people seem to know how good the more 8grasslike0 kind is if treated properly4 ,boiled ,asparagus 7,hot7 ,although every one will at once say they know how asparagus should be boiled1 yet it is a melancholy fact that it is not by any means an invariable rule to find this vegetable properly treated4 ,if1 however1 the following directions are carried out the result is certainly worth the little extra trouble4 ,cut the stalks of a bundle of fresh asparagus evenly and tie them up into a bunch1 put them upright into a pan just large enough to hold them comfortably and with boiling water to within about #c in4 of the tops4 ,keep them on the fire for from #cj to #dj minutes1 then lift them out1 drain well1 remove the string1 and dish them on a neatly folded napkin or square of toast4 ,treated in this way1 the heads are not so apt to come off1 and the stalks1 instead of being tough1 are quite tender and eatable4 ,excellent asparagus cookers are now made1 but if one of these is not to hand its lack will not be felt if the instructions already given are observed4 ,asparagus should be served with ,plain ,oiled ,butter1 or ,beurre ,fondu1 which is made as follows3--,put #b oz4 of fresh butter into a pan with #a saltspoonful of salt1 a saltspoonful of pepper1 and a tablespoonful of lemon juice2 stir this over the fire with a clean wooden spoon till the butter has rather more than half melted2 then lift it off the fire1 and continue the stirring until the butter is entirely melted1 when it will have a creamy taste1 quite different from the ordinary oiled butter4 ,asparagus au ,jus 7,hot7 ,cut the young1 green1 small asparagus diagonally into equal lengths 7like ,french beans71 and toss these lightly in bacon fat2 when slightly crisped1 season with white pepper1 salt1 minced parsley1 and chervil1 and add a little stock2 simmer gently till cooked4 ,now add a spoonful or so of good beef or mutton gravy1 and serve4 ,the great secret of this dish is only to put in enough stock in the first instance to cook the asparagus1 for it should all be absorbed by the time you add the gravy4 ,asparagus ,sprue la ,pompadour 7,hot7 ,steam the sprue1 or small asparagus1 in boiling salted water 7see p4 #ba71 cut into lengths as above1 and let them dry in a well-heated napkin1 in a warm place1 to keep hot4 ,meanwhile stir together some fresh butter1 the yolk of #a or more eggs1 a spoonful of vinegar1 a dust of salt1 and some freshly-ground black pepper2 stand the pan containing this in another pan half-full of boiling water1 and stir it over the fire till thoroughly blended4 ,place the asparagus in the dish1 pour the sauce over it1 and serve4 ,iced ,asparagus ,for this the large asparagus is required4 ,when cooked lay on ice or keep in an ice cave4 ,serve in an entre dish and hand very cold mayonnaise sauce4 ,,chapter ,,ii ,,vegetable ,,dishes 7,continued7 ,potatoes ,a favourite kitchen superstition is that which forbids the use of left-over potatoes4 ,for many dishes cooked potato is required4 ,why then cook fresh potatoes for the purpose and thereby waste time and money8 ,the sensible cook keeps all left-over potato1 and makes use of it in some of the ways here described4 ,potato ,croquettes 7,hot7 ,take #a lb4 of cold cooked potato and place in a mortar4 ,mash it until all the lumps have disappeared1 add a pat of butter and enough milk or cream to make the potato soft1 and of the right consistency to form into balls1 add a tablespoonful of chopped parsley1 a very small quantity of chives 7if liked71 mix well and form into balls4 ,coat them with egg1 roll them in finely-grated breadcrumbs1 fry a golden brown1 drain and serve4 ,potatoes la ,crme 7,hot7 ,having washed and peeled the number of potatoes required1 cut them into very thin slices and as much the same size as possible4 ,place them in cold water for hour1 then drain them and dry on a soft clean cloth4 ,have ready a fireproof dish with a closely-fitting lid1 butter the bottom and sides of it1 and place a layer of potatoes in it1 laying them to overlap each other1 and also to stand round the sides1 place on these a layer of soft butter1 and a sprinkling of salt1 and continue in this way until the dish is full1 ending with a layer of butter4 ,place the lid on firmly1 and place the dish in a moderate 7#cej deg47 oven for of an hour4 ,cheese ,potatoes 7,hot7 ,follow the previous recipe1 the only difference being that grated cheese should be sprinkled between each layer of potato in addition to the butter4 ,potatoes la ,crme 7,hot7 7,a ,method of ,using up left-over new ,potatoes7 ,put into a pan from to #a oz4 of butter1 add a good dessertspoonful of flour1 some parsley and minced chives1 with salt1 pepper1 and a dust of nutmeg to taste2 when the whole is smoothly blended1 pour in sufficient single cream or new milk1 and stir it all together till it boils up1 then add as many cold1 cooked new potatoes as you want1 and allow them to heat thoroughly in the sauce without actually boiling1 which would break them2 serve with a dust of coralline pepper4 ,potatoes au ,gratin 7,hot7 ,well butter a gratin dish1 and dust it liberally with minced parsley1 white and coralline pepper1 and1 if liked1 a little grated ,parmesan2 cover this with a layer of thinly sliced1 cold1 cooked new potatoes1 moistening them as you do so with a little cream1 milk1 or1 failing either of these1 a little oiled butter1 dusting the whole with minced parsley1 pepper1 salt1 and a very little cheese2 repeat these layers till the dish is full1 finishing with a very light sprinkling of fine white breadcrumbs1 a little spice1 grated cheese1 and1 lastly1 some tiny morsels of fresh butter1 and bake till the surface is nicely covered4 ,potato and ,cabbage ,cakes ,take any cold potato and cabbage1 mash it smoothly together1 adding beaten egg1 white sauce1 or melted butter to moisten4 ,flavour rather highly with pepper1 add a little salt4 ,form into round cakes1 flour1 and bake or fry4 ,curried ,potato ,cakes ,have ready some curry sauce with which to moisten the mashed potato1 and proceed as before4 ,potato ,cromeskies 7with ,mushroom7 ,have ready some well-flavoured mushrooms stewed in white sauce 7the mushrooms cut into small pieces74 ,make some smoothed mashed potato and add to it a beaten yolk of egg4 ,form balls of the potato4 ,hollow out a place in each1 fill with the mushroom mixture4 ,cover with more potato1 egg1 crumb1 fry and serve very hot4 ,potato ,mould 7,hot7 ,mash #a lb4 of well-boiled potatoes with the same quantity of boiled mashed carrot1 pass through a fine wire sieve1 mix all well together with warm milk1 and a lump of butter2 place in a buttered mould1 and set in a hot oven for #aj minutes1 turn out on a hot dish1 and brown in the oven4 ,artichokes au ,gratin 7,hot7 ,wash and peel the artichokes and place them in cold salted water1 then put them in a pan full of boiling salted water4 ,boil for #bj minutes4 7,if the artichokes are old they should be put into cold water1 which must be brought to the boil and kept so until they are cooked47 ,take the artichokes out and drain them1 cut into pieces1 then place them in a fireproof dish1 covering them with a good white sauce4 ,sprinkle with grated cheese4 ,place in a moderate oven1 and bake about #aj to #ae minutes until of a golden brown4 ,scalloped ,artichokes ,cook as in the previous recipe1 but omit the cheese and bake in shells which have been buttered and sprinkled with brown crumbs4 ,sprinkle the artichoke mixture with crumbs also1 place a little butter on the top and brown as before4 ,artichoke ,souffl ,see page #dh4 ,artichoke ,chips ,cook as before2 slice1 fry in boiling fat4 ,drain and leave till cold4 ,fry1 drain1 and serve very hot4 ,cream of ,artichokes 7,hot or ,cold7 ,boil #a lb4 of artichokes until quite tender1 then pass them through a sieve4 ,make a custard with pint of milk and the yolks of four eggs1 pepper and salt4 ,whisk up the white of #a egg1 and whisk this into the custard1 mix it with the artichoke and place all in a well-buttered mould and steam for an hour4 ,serve hot with anchovy sauce1 or set the mould on ice1 and when quite cold turn it out on to a dish and serve with iced mayonnaise of hollandaise sauce4 ,eggs and ,artichokes 7,hot7 ,boil #h artichokes and cut them into slices1 place them in a fireproof dish4 ,hard boil #d eggs4 ,when cold shell them and chop them up1 place the eggs on the top of the sliced artichokes1 and pour over the whole a good white sauce flavoured with ,parmesan cheese4 ,dust over with breadcrumbs and make thoroughly hot in the oven4 ,bouches d',artichauts 7,hot7 ,prepare the green artichokes by cutting off the leaves close down to the fond and trim off any that may adhere1 cut off the stalk as closely as possible4 ,plunge the artichoke bottoms into boiling salted water1 and leave them for five minutes1 then take them out and remove the choke4 ,place in boiling water and boil them until tender4 ,when cooked take them out1 drain them1 and put them through a sieve1 season with pepper and salt1 moistening the whole with enough white sauce to make a pure4 ,have ready some pastry patty cases1 ready cooked1 fill each with the mixture1 and serve very hot4 ,fonds ,artichauts au ,gratin 7,hot7 ,boil the artichoke bottoms in the manner described above1 mash them and season with pepper and salt1 adding a little cream and butter1 place some of the mixture in china shells or small fireproof dishes1 grate some cheese over each1 and bake in the oven until a golden brown4 ,stuffed ,artichokes4 ,take the cooked artichoke bottoms and fill with mashed potato flavoured with cheese4 ,brown in the oven and serve with cheese sauce4 ,artichokes with ,cream ,cheese ,fill the artichoke bottoms with cream of cheese 7see page #ga71 and serve on buttered toast very hot4 ,mushrooms au ,gratin 7,hot7 ,peel the mushrooms and cut off their stalks1 and place them in a buttered fireproof dish4 ,peel the stalks and wash them1 add the peelings1 dry them and cut them up4 ,make a sauce with #a oz4 of butter1 and when melted add oz4 of flour1 stirring into it pint of milk4 ,stir well1 bring to the boil1 and then throw in the chopped stalks1 a dessertspoonful of finely-chopped parsley1 a teaspoonful of finely-chopped onion1 a dusting of pepper1 and a teaspoonful of salt4 ,simmer the sauce until it thickens1 strain and add some browning4 ,pour the sauce over the mushrooms1 sprinkle some browned breadcrumbs over the whole1 and bake in a quick oven for #aj minutes4 ,mushroom ,crotes 7,hot7 ,cut some rounds of bread about of an inch thick and scoop them out rather thinner in the centre1 fry until a golden brown1 drain1 and keep hot4 ,place the required number of mushrooms on a greased baking-tin with a piece of butter in each1 and place in the oven to cook4 ,in the meantime mince one or two mushrooms and place them in a pan with a small quantity of good brown sauce4 ,when cooked place a spoonful on each crote1 and a whole mushroom on the top of each4 ,serve very hot4 ,roes and ,mushrooms on ,toast 7,hot7 ,make the necessary number of round crotons of lightly-fried bread1 and choose a like number of mushrooms the same size as the crotons4 ,peel the mushrooms1 rinse them in warm water1 to remove any grit1 and remove the stalks4 ,place them on a greased baking sheet1 stalk side uppermost4 ,put some small pieces of butter on each mushroom and a little pepper and salt4 ,cover with buttered paper and cook in a moderate oven for #aj to #bj minutes4 ,serve a mushroom on each croton1 and on each mushroom place a cooked bloater roe curled round4 ,stuffed ,aubergines 7,egg ,fruit7 ,boil the aubergines until tender 7#be to #cj minutes71 and then half them lengthwise4 ,scoop out the pulp carefully1 sieve it1 and mix it with some fine brown crumbs 7about a dessertspoonful to each half-pint71 pepper1 salt1 and some oiled butter4 ,fill the skins with this mixture1 sprinkle with crumbs and oiled butter1 and bake in a moderate oven until browned4 ,tomatoes au ,gratin 7,hot7 ,take four tomatoes as nearly the same size as possible1 and a slice off the top of each4 ,scoop out the middle of the tomato as much as possible1 leaving the frames for cases4 ,these set on one side4 ,work the pulp through a sieve1 and mix into it a heaped-up tablespoonful of finely-grated breadcrumbs1 add the yolks of #b eggs1 and mix well4 ,fill the tomato cases1 heaping the mixture up1 grate a layer of cheese over them1 place on a buttered baking dish and bake for #aj minutes4 ,tomato ,pie 7,hot7 ,slice a good-sized onion thinly1 blanch it1 and fry in fat till lightly browned4 ,take #a lb4 of ripe tomatoes1 skin and cut in slices4 ,place a layer of onions in the bottom of the pie dish with a good seasoning of salt and pepper1 then a layer of tomatoes1 with white breadcrumbs scattered over and a few pieces of butter1 and so on until the dish is almost full4 ,have ready some well-mashed potatoes1 and spread thickly over so as to form a crust1 and bake until brown4 ,tomatoes la ,crme de ,fromage 7,cold7 ,whip pint of cream until stiff1 season it with celery salt and pepper4 ,add #c oz4 of grated cheese1 then whisk in by degrees pint of cool but liquid aspic jelly1 which has been flavoured with tarragon vinegar4 ,continue to whisk until the mixture begins to stiffen4 ,previously peel and halve some small round tomatoes1 and remove the seeds from the halves when cut open1 and drain for a little4 ,place each piece of tomato1 when filled1 on a cheese biscuit1 and ornament it round the edge with a piping of cheese cream4 ,garnish the dish with cress1 and put a tiny bunch into the middle of the cream with which the tomatoes are filled4 ,tomato ,canaps 7,cold7 ,cut some slices of bread #b in4 in diameter1 and in4 thick4 ,soak in milk and then fry a pale colour4 ,spread when cold with grated cheese and butter made into a paste4 ,dip some small tomatoes into hot water1 skin them and put one on each piece of bread1 placing some finely-minced parsley and grated ,parmesan on each4 ,beignets of ,vegetable ,marrow 7,hot7 ,peel the vegetable marrow and strain it without removing the seeds4 ,when three-parts cooked1 take it out of the pan and cut it into neat pieces1 as much one size as possible1 remove the seeds1 dip each piece of marrow into batter and fry until a golden brown in boiling fat4 ,to ,make the ,batter ,whip two eggs and mix them with about two tablespoonsful of flour4 ,this is generally sufficient to make a stiff batter4 ,then add by degrees of a pint of milk1 salt and pepper1 cover and put by for an hour or two4 ,be sure that the article to be fried is quite dry before being dipped in the batter4 ,salsify ,scallops 7,hot7 ,boil the salsify for #ej minutes1 then place in a mortar and mash to a pulp1 add a few drops of anchovy essence and some milk or cream1 to make it the consistency of a thick custard4 ,place the mixture in buttered shells1 sprinkle some finely-grated breadcrumbs over it1 place a piece of butter on each and brown in the oven4 ,salsify ,fritters 7,hot7 #a lb4 salsify1 #b oz4 beef dripping1 lemon juice4 ,wash and lightly scrape the salsify roots and put them in cold water4 ,put the dripping1 a little salt1 and the lemon juice in a saucepan with enough water to cover the salsify4 ,when it boils put in the roots and let them simmer gently until they are tender4 ,this will take #cj to #dj minutes4 ,do not cover the pan4 ,when tender drain off the water and cut the roots into pieces about #b in4 long4 ,sprinkle the salsify with a little pepper1 oil1 and vinegar1 and then dip the pieces into batter4 ,fry in boiling fat until a golden brown1 then take out1 drain and serve4 ,glazed ,carrots 7,hot7 ,blanch some small1 young carrots1 as much of a size as possible1 dry them well1 and if necessary1 trim them evenly2 put them into a pan1 with just enough stock to cover1 and a lump of loaf sugar2 boil them up sharply till the stock is reduced to a glaze1 then add to this #a oz4 of butter and a seasoning of salt1 and stir them in this till the liquid is all absorbed1 and the carrots are quite glazed with the butter4 ,carrots la ,flamande 7,hot7 ,take about #ab young carrots1 blanch them in scalding water1 and rub them well4 ,then put them into a stewpan with about #a oz4 of butter1 a saltspoonful of castor sugar1 some finely-minced parsley1 a seasoning of pepper and salt1 and sufficient water to cover them liberally2 simmer the carrots in this for about #ae to #bj minutes1 when they should be quite tender1 shaking them once or twice in the process4 ,remove the pan from the fire1 and stir in the yolk of #a egg beaten up with #b spoonsful of cream or new milk1 and serve very hot4 ,glazed ,turnips 7,hot7 ,peel about #a lb4 of young turnips1 wash them well1 cut into quarters1 and put them on in salted water2 bring this sharply to the boil1 then place them in a well-buttered small frying or saut pan1 sprinkle them liberally with castor sugar1 and directly the turnips begin to colour pour a little stock in1 and season with pepper and salt1 and a little more sugar if liked2 let them stew slowly till quite tender1 and serve them with the sauce poured over them4 ,turnips la ,poulette 7,hot7 ,peel about #a lb4 of young1 fresh turnips1 wash them well1 trim into olive or pear shapes2 put them on in cold1 salted water1 and bring them sharply to the boil2 then drain them1 rinse in cold water1 and dry them in a clean napkin4 ,have ready some velout 7i4e4 melted butter made with #a oz4 of butter1 #a oz4 of flour1 and about pint of vegetable stock instead of water71 drop the turnips into this1 and cook them till ready1 very gently1 for about #bj to #be minutes according to size4 ,when ready lift them out1 and keep hot4 ,add a spoonful of castor sugar to the liquor1 boil it up sharply1 and just before serving stir in the yolk of an egg and a little piece of butter cut up small2 do not let the sauce reboil after adding these2 season to taste with pepper and salt1 pour the sauce on to the turnips1 and serve very hot4 ,onions au ,gratin ,blanch 7by placing in boiling water7 #a lb4 of onions1 then divide them into quarters and boil in milk and water until tender4 ,cut them up1 moisten them with some of the liquid in which they were boiled1 mash them smoothly1 add a cupful of cream1 or one of milk enriched with the yolk of an egg1 pepper and salt4 ,place the pure in a fireproof dish1 which has been buttered1 strew some grated cheese over1 and sprinkle a little melted butter over all4 ,bake until hot throughout1 and until the top is coloured4 ,it is worthy of note that where grated cheese is mentioned1 it is quite unnecessary to buy ,parmesan for the purpose4 ,any dry ends of cheese1 grated1 will serve4 ,celeri la ,duchesse 7,hot7 ,cook some celery slowly in equal parts of milk and water1 seasoned with salt and pepper2 when cooked1 lift out1 cut it up1 and place a layer of it in a fireproof dish1 seasoning with salt and pepper1 and moistening with some bchamel or any good white sauce1 and continue these layers until the dish is full1 taking care to raise it up in the centre2 strew it rather thickly with grated ,parmesan cheese2 moisten it with some oiled butter1 and put it into the oven for #aj minutes1 to colour nicely4 ,fried ,celery 7,hot7 ,thoroughly wash three heads of celery1 remove the leaves1 and cut into #d inch lengths1 then put in a stewpan with a pint of stock and a seasoning of pepper and salt4 ,simmer gently for a quarter of an hour4 ,let the celery cool1 then take it out1 dip it in egg and breadcrumb1 and fry in butter4 ,serve very hot1 and hand tomato sauce with it4 ,for the following vegetable dishes1 see #ajs4 a ,head for ,housebooks3-- ,potato ,cakes1 ,ribbons1 la ,matre d',htel1 ,balls1 ,cones1 ,eggs au ,gratin1 ,tomato ,savoury1 and ,cabbage ,cakes4 ,cauliflower au ,gratin1 and ,curried4 ,artichoke ,chips4 ,tomato ,rice4 ,vegetable ,marrow au ,gratin4 ,fried4 ,turnip ,tops4 ,pure of ,green ,peas4 ,salsify or ,celery au ,gratin4 ,onion ,pure4 ,haricot ,bean ,curry1 ,patties1 ,crotons4 ,cabbage and ,eggs4 ,the ,single-handed ,cook4 ,scalloped ,artichokes4 ,asparagus and ,eggs4 ,stewed ,cabbage4 ,glazed ,carrots4 ,cauliflowers1 ,aigrettes au ,gratin1 ,crotons1 ,fritters4 ,celeriac au ,gratin1 ,pure1 with ,brown ,sauce4 ,crostades of ,broad ,beans4 ,beetroot with ,parsley ,sauce4 ,brussels-sprouts au ,gratin4 ,pure of ,flageolets1 with ,parsley ,sauce4 ,mushrooms and ,tomatoes1 ,baked1 ,stewed4 ,parsnip ,cakes4 ,peas la ,franaise1 and ,carrots la ,crme4 ,potatoes ,lyonnaise1 la ,donna1 ,puffed1 ,souffl4 ,seakale au ,gratin1 ,curried1 ,fried1 with ,white ,sauce4 ,onions en surprise4 ,tomatoes1 with ,eggs1 ,roasted4 ,vegetable ,pie4 ,,chapter ,,iii ,how to ,cook ,corn1 ,haricot ,beans1 and ,lentils1 and to ,make ,vegetable ,souffls4 ,of all the cereals none1 ,i think1 yields a better result than corn--known to some people as green1 and to others as ,indian corn or maize4 ,freshly cut1 boiled1 and eaten with salt1 pepper1 and oiled butter1 it is delicious2 but every one1 alas1 does not grow it1 and many folk have to be content with the tinned corn1 which1 nevertheless1 is excellent4 ,it may be bought in tins of two sizes1 and is quite inexpensive4 ,to ,cook ,corn ,open a small tin of corn and strain off the liquid1 and then simmer the corn until tender1 but not 8mashy10 in #c tablespoonsful of milk1 oz4 of butter1 pepper and salt4 ,about #aj minutes will suffice for the cooking4 ,corn with ,buttered ,egg ,have ready the buttered egg1 and pile it in the centre of a hot fireproof dish1 surround with the cooked corn and garnish with small circles of fried bread4 ,egg and ,corn ,toast ,prepare the egg and corn as before1 stir them together and serve very hot on buttered toast4 ,corn with ,poached ,eggs ,spread the cooked corn flat on a hot fireproof dish1 and arrange the poached eggs neatly on it1 and serve very hot4 ,corn au ,gratin ,cook the corn as before1 and have ready a delicate white sauce as below4 ,heat a fireproof dish1 butter it1 and sprinkle with fine brown crumbs4 ,heat the corn in the sauce1 and place it in the dish1 cover with grated cheese and crumbs1 and bake for #bj minutes in a hot oven4 ,white ,sauce ,melt #b oz4 of fresh butter1 and sprinkle into it #a oz4 of dry sifted flour4 ,stir until the sauce will leave a clean place in the pan when lifted in the spoon4 ,add quite gradually pint of milk1 stirring all the time4 ,bring to the boil1 and cook for #aj minutes4 ,season with salt and white pepper and a squeeze of lemon juice4 ,half water and half milk or stock may be used instead of all milk1 and a spoonful or two of cream added just at the last is an improvement4 ,if a ,cheese ,sauce is required add a piled-up tablespoonful of finely-grated cheese1 stirring it in well so that it shall be smooth4 ,corn au ,gratin with ,tomato ,sauce ,prepare as before1 using tomato sauce instead of white sauce4 ,tomato ,sauce ,take #f small tomatoes1 slice them and place in a pan with #a oz4 of butter1 salt and pepper1 and #a pint of stock and water1 or milk and water4 ,boil until soft1 sieve1 and thicken with #a oz4 of white roux 7flour and butter cooked until smooth1 as described in 8,white ,sauce074 ,stir until smooth and very hot4 ,corn ,fritters tin of corn1 #b eggs1 #b tablespoonsful of flour1 #a tablespoonful finely-chopped parsley1 seasoning to taste4 ,drain the corn into a bowl2 stir in the flour carefully1 add the parsley1 season1 and lastly1 well beat the eggs1 and stir those in4 ,have ready some boiling fat in a frying-pan1 into which the batter should be dropped in dessertspoonsful4 ,drain on kitchen paper1 and serve at once on a hot dish4 ,corn ,rissoles4 ,take the cooked corn and beat it in white1 cheese1 or tomato sauce1 and then leave until cold4 ,form into rissoles1 egg and crumb and fry4 ,serve very hot1 garnished with fried parsley4 ,omelette with ,corn ,prepare the omelette as usual1 and have ready some corn heated in white sauce4 ,just before serving the omelette spread the inner portion with the hot corn4 ,curried ,corn4 ,prepare the corn as before1 and heat in a good curry sauce4 ,pile in the centre of a hot dish and surround with boiled rice garnished with sieved yolk of egg4 ,curry ,sauce ,slice an onion and a small apple finely1 and fry them in #b oz4 of clarified dripping or butter4 ,stir in a dessertspoonful of curry powder and the same of flour4 ,salt to taste4 ,add pint of stock or milk1 cook gently for #cj minutes1 then put all through a sieve1 add a few drops of lemon juice1 and reheat4 8,humitas0 7,a ,chili dish7 ,grate some fresh green corn1 add a little sugar and red pepper4 ,fry this slightly in clarified dripping4 ,arrange two leaves from the sugar-corn1 the broad part lapping over the other4 ,fill this with about a tablespoonful of the mixture1 then fold it up neatly in the leaves1 tying it with a thin strip from another1 and bake4 ,when the fresh corn is not in season1 the corn in tins will answer the same purpose if cooked and passed through a wire sieve and wrapped in vine leaves4 ,corn and ,cheese ,cream ,cook the corn1 mix it into the cheese cream1 and serve very hot on buttered toast4 ,for the ,cheese ,cream see page #ga4 ,the serving of these recipes may be varied3 for instance1 instead of sending corn au gratin to table in one large dish1 bake and serve it in small brown or green earthen pipkins1 one to each person1 or in the centre of a croton of fried bread4 ,it is worth noting1 too1 that haricot beans may be substituted for corn in any of these recipes4 ,they should be soaked for #b to #d hours1 and then boiled in stock or water for #c hours4 ,haricot ,beans ,haricot beans must be soaked for quite #ab hours in cold water1 then put into a pan with cold water slightly salted1 7 oz4 of salt to #a gallon of water17 brought slowly to the boil1 then drawn aside and simmered for about #b hours4 ,haricot ,beans la ,milanaise 7,hot7 ,boil the beans as directed and serve with a covering of sauce la ,milanaise1 which should be made in the following manner3 ,scald #d onions for #e minutes in boiling water1 then dry them and cut them up1 place them in a saucepan with a pinch of sugar1 #a oz4 of butter1 and a saltspoonful of salt4 ,boil a tablespoonful of rice1 and when cooked add it to the onion2 moisten with pint of milk or water1 cook slowly1 stirring occasionally2 when the onions are soft add #a tablespoonful of finely-grated cheese4 ,mix well and pass through a sieve1 add to this pint of white sauce1 mix thoroughly1 repeat and pour over the beans4 ,haricot ,beans with ,tomato ,pure ,cook the beans as before and serve covered with tomato pure 7see page #ah47 ,haricot ,beans with ,soubise 7,onion7 ,sauce ,cook the haricots as before and serve with onion sauce poured over and crotons of fried bread arranged round4 ,soubise ,sauce ,take #b large onions1 peel them and put them in boiling water for #e minutes4 ,strain1 slice1 and place in a pan with #a oz4 of clarified dripping and stew until tender4 ,lift the pan from the fire and stir in pint of melted butter sauce4 ,let it boil1 stir for about #g to #aj minutes1 and then rub through a hair sieve4 ,lentils ,soak the lentils for at least #ab hours in cold water4 ,then drain and place them in a pan with cold salted water 7#a gallon of water to oz4 of salt71 bring them to the boil1 then draw aside the pan and simmer1 until the lentils are quite soft1 about #a hour4 ,after having been cooked like this they can be served in any of the methods advised1 for haricot beans or plain1 save for the addition of a pat of butter melting among them1 a sprinkling of chopped parsley1 and a shake of pepper and salt4 ,lentils with ,curry ,sauce ,cook the lentils as before and serve with plenty of curried sauce poured over4 ,for the curry sauce see page #de4 ,maigre ,souffls ,there is no nicer way of serving such vegetables as cabbage1 spinach1 artichokes1 or celery1 than in the form of a souffl1 which may appear as an entre or second course dish1 or as a vegetable to accompany meat or poultry4 ,savoury souffls of rice and of macaroni are also delicious1 and although all souffls require care in the cooking1 a cook of moderate abilities will soon master the art of making these delicious dishes4 ,vegetable ,souffl ,have ready about lb4 of any carefully made and well-flavoured vegetable pure--spinach1 cabbage1 turnip tops1 ,brussels-sprouts1 carrot1 turnip 7or both mixed7 artichoke1 tomato1 or celery4 ,then put #a gill of water and #a oz4 of butter into a pan with a pinch of salt4 ,directly this comes to the boil1 stir in #a oz4 of flour1 stirring it well with a wooden spoon for #b or #c minutes1 put in the pure1 and just remove the pan for a little1 add the yolks of #b eggs1 #a at a time1 and #a whole egg1 and finally the whites of #b eggs beaten to a stiff froth4 ,have ready a papered souffl dish1 fill it three-quarters of the way up1 bake in a hot oven for #aj minutes1 and serve at once1 first removing the paper and wiping the dish4 ,the pure may be prepared at any time1 but the eggs should only be added just before the souffl is to be baked4 ,the dish 7china or tin7 in which the souffl is baked must be well greased and a greased paper tied round4 ,the mixture rises so strenuously that if the dish is #c parts full 7and it should be to look well when served71 the paper is required to prevent the mixture from falling over1 as it rises just above the edges of the dish4 ,when baking the souffl do not bang the oven door1 and open it very gently1 and1 by degrees when taking the souffl out4 ,if kept waiting the souffl will fall and become tough4 ,so with these dishes the diners must wait for the souffl rather than the souffl for the diners4 ,vegetable ,pure ,this is merely the vegetable boiled in water or stock1 and then put through a sieve so that it forms a preparation resembling a very thick custard4 ,spinach la crme 7page #bj7 and pure of watercress1 lettuce1 and turnip tops 7pages #af and #ag7 are excellent foundations for souffls4 ,such vegetables as artichokes and celery should be treated as follows3-- ,celery ,souffl 7,hot7 ,wash some celery well1 and remove all the outside parts1 cut up lb41 put it on in cold1 salted water1 bring this to the boil1 take out the celery and drain4 ,put the celery into a pan with #a gills of milk1 half a bayleaf1 a blade of mace1 a slice of onion1 and boil it all till tender1 then sieve the celery1 and it is ready for the souffl4 ,savoury ,rice ,souffl ,wash #b oz4 of rice and then place it in of a pint of boiling stock 7fish or vegetable stock71 and cook until the rice swells and is soft without being pulpy4 ,drain it and let it cool1 and then stir into it #a oz4 of fresh butter1 #b or #c tablespoonsful of tomato pure1 salt and pepper the beaten yolks of #b eggs and then the frothed whites4 ,bake in a souffl dish prepared as already described4 ,mushroom and ,rice ,souffl ,proceed as before1 but use stewed mushrooms instead of the tomato pure4 ,rice and ,cheese ,souffl ,proceed exactly as for ,savoury ,rice ,souffl but add #b oz4 of grated cheese4 ,macaroni ,souffl ,proceed as for ,rice ,souffl1 using about the same bulk of cooked macaroni 7cut into half inch lengths7 as of cooked rice4 ,,chapter ,,iv ,,dishes ,,made ,,with ,,macaroni ,,and ,,spaghetti ,macaroni and ,spaghetti ,to ,boil4--,macaroni or spaghetti should be boiled in the same way as rice1 namely1 thrown into boiling salted water1 and should never under any circumstances be soaked or placed in cold water previously4 ,they should be tested occasionally with a fork1 and when tender a teacupful of cold water should be thrown into the pan to stop the boiling1 the pan should then be lifted from the fire1 the macaroni or spaghetti drained of all liquid and returned to the hot dry pan and kept hot until wanted4 ,the time for boiling is from #bj to #cj minutes4 ,the following dishes can be made of either preparation3-- ,macaroni la ,napolitaine 7,hot7 ,boil #c oz4 of macaroni in the manner described above1 and after it has been returned to the pan in which it was boiled1 stir into it #b oz4 of ,parmesan cheese finely grated and #a oz4 of butter4 ,the cheese should be stirred in half at a time and well shaken amongst the macaroni4 ,season with black pepper and salt and serve at once very hot4 ,macaroni la ,italienne 7,hot7 ,follow the preceding recipe for boiling the macaroni1 and having returned it to the pan1 stir into it #a oz4 of cheese finely grated1 #a oz4 of butter1 and then pint of tomato pure 7see page #ah74 ,mix well and serve very hot piled on a dish4 ,macaroni au ,gratin 7,hot7 ,boil the macaroni by the directions given above1 then mix into it #a oz4 of grated cheese and #a oz4 of butter1 stir well and place the mixture neatly in a fireproof dish1 sprinkle over it oz4 of grated cheese and the same amount of dried breadcrumbs4 ,melt oz4 of butter and pour it over the whole4 ,place in the oven 7until a light brown colour7 for #aj minutes1 then serve4 ,macaroni ,cheese 7,hot7 ,butter a fireproof dish and in it place #c oz4 of macaroni previously boiled1 dust it with pepper and salt4 ,make a good white sauce and add to it #b oz4 of grated cheese4 ,pour this all over the macaroni and sprinkle the top with grated cheese and a few dried breadcrumbs4 ,place in the oven and cook until a golden brown and serve in the dish in which it is cooked4 ,macaroni au ,jus 7made with ,meat ,stock7 7,hot7 ,boil #c oz4 of macaroni for #aj minutes1 drain off the water and pour into the pan to pint of brown stock1 simmer the macaroni until tender1 pour off the stock2 but should the macaroni have absorbed it all1 take enough to moisten the whole1 thicken it in the usual way1 and add browning to colour it4 ,place the macaroni on a hot dish--it should be kept hot in the pan while the sauce is making2 pour the gravy over it and serve4 ,buttered ,macaroni 7,hot7 ,boil #b oz4 of macaroni and drain it well4 ,put #b oz4 of butter into a thoroughly warmed pie dish1 put the macaroni on top of this1 and mix it all well together with two forks1 sprinkling in at the same time freshly-grated cheese and coralline pepper4 ,when thoroughly mixed and the butter all absorbed1 sprinkle it with more pepper and cheese1 and serve at once4 ,poached ,eggs and ,macaroni 7,hot7 ,break some macaroni up into inch pieces1 rinse it well2 put #b oz4 of butter into a fireproof dish1 put the macaroni in1 and pour enough milk over it to thoroughly cover it1 stirring it now and again4 ,when three-quarters cooked1 lift it out1 and put it into another dish1 seasoning it well with pepper and salt1 and pour over it pint of good brown gravy1 then put it back in the oven again and leave it till cooked4 ,when ready lay some poached eggs on it1 sprinkle liberally with ,parmesan cheese1 coralline pepper1 and serve4 ,macaroni ,cutlets 7,hot7 #d oz4 macaroni1 #d oz4 grated cheese1 #a oz4 flour1 oz4 flour1 pint of milk1 #a teaspoonful ,french mustard1 breadcrumbs1 #a egg1 cayenne and salt4 ,boil the macaroni in water until it is quite tender1 then cut it into pieces of half an inch in length4 ,melt the butter in a stewpan1 add the flour gradually1 stirring until there are no lumps1 add the milk and stir over the fire until the sauce thickens4 ,mix the macaroni1 cheese1 mustard1 pinch of cayenne and salt to taste1 with the sauce1 then turn out on to a plate and leave until cold4 ,form into cutlets or small rolls1 roll in breadcrumbs1 then dip in beaten egg1 and again roll in crumbs4 ,fry the cutlets in boiling fat until they are a golden brown colour1 then serve with a garnish of fried parsley4 ,if the mixture is formed into cutlet shape place a small piece of raw macaroni at the thin end to represent the bone4 ,fish and ,macaroni 7,hot7 ,cook the macaroni until quite tender1 then cut it into small pieces2 meanwhile flake lb4 of cooked fish1 free from shin and bones1 and make a good stock from the bones and trimmings of the fish4 ,melt #a oz4 of butter1 stir into this oz4 of flour1 strain in pint of the fish stock1 and bring it all to the boil2 then put in the fish and macaroni1 season to taste with salt and pepper1 turn into a buttered fireproof dish1 and bake in the oven for #aj minutes4 ,macaroni with ,tomatoes ,remove the stalks of the tomatoes1 cut each one into four pieces1 then put them into a saucepan with a little water1 a bayleaf1 and a sprig of basil1 and season with pepper and salt to taste2 now boil till thoroughly done1 when you turn them out on to a hair sieve1 allowing them to stand for a minute or so1 in order that all the water may drain off and be thrown away2 then pass the tomatoes through a sieve with a wooden spoon1 heat up the pulp well with a good lump of butter1 and then dress the previously-boiled macaroni with this1 and plenty of grated ,parmesan1 or any good1 strongly flavoured cheese which will grate well4 ,italian ,cake 7,hot7 7made with ,suet7 ,boil #b oz4 of macaroni till tender1 drain well and cut into small pieces1 then pound it with #b eggs1 #h oz4 of grated ,parmesan cheese1 #d oz4 mutton suet1 and season to taste with pepper and salt2 steam in a basin or mould for #gj minutes4 ,turn out and serve with tomato or any other savoury sauce to taste4 #b beaten yolks of egg may be substituted for the suet4 ,spaghetti ,pudding 7,hot7 ,cook #d oz4 of spaghetti as previously directed1 drain it and place half of it in a pie dish1 grate #b oz4 of cheese 7a good cooking one should be chosen71 and sprinkle some of it over the spaghetti1 slice #d or #e small tomatoes and place them on the bed of macaroni1 sprinkling them with cheese1 pepper and salt1 and finish with the remainder of the macaroni1 placing the rest of the cheese on the top4 ,pour carefully over this pint of milk and cover the dish with a plate or small dish1 cook in a moderate oven4 ,a fireproof dish with a fitting cover would be useful for this dish1 but if not procurable a pie dish can quite well be used4 ,baked ,tomatoes and ,macaroni 7,hot7 ,cut #d or #e tomatoes of the same size into halves and place them in a baking-tin with a small piece of butter on each and dust them with black pepper and nutmeg4 ,bake from #ae to #bj minutes4 ,have ready #f oz4 of macaroni boiled and hot1 place this in a circle on a hot dish1 arrange the tomatoes inside this and pour over the spaghetti a rich cheese sauce4 ,serve very hot4 ,spaghetti l',indienne 7,hot7 ,make a curry sauce by slicing #b small onions and frying them in butter until a light brown1 add to them #b teaspoonsful of curry powder and a tablespoonful of lemon juice or rather less of vinegar1 a tablespoonful of sugar1 a pinch of salt and two raw apples chopped very finely1 stir in #a pints of water and simmer until the ingredients have become a pulp4 ,place lb4 of spaghetti in boiling water1 and when partly cooked remove it1 drain1 and finish cooking it in the sauce4 ,serve very hot4 ,,chapter ,v ,,dishes ,,made ,,with ,,rice ,rice ,to ,boil4--,place the rice in a pan of fast boiling water and be careful to choose one large enough for it4 #a to #a oz4 of rice should be cooked in a quart pan1 which should be three-parts full of water1 and have a teaspoonful of salt and a few drops of lemon juice in it1 the latter to preserve the whiteness of the rice4 ,stir occasionally4 ,boil the rice for #aj to #ae minutes1 but test it at the former time by pressing it between the finger and thumb4 ,when the grains feel soft remove the saucepan from the fire at once and drain off the water2 return the rice to the pan and set it on the corner of the stove to dry1 shaking it occasionally4 ,some grains of rice will always stick to the pan1 and to remove these put a small pat of butter in the pan1 and as this melts the grains will fall away4 ,the rice will take quite #aj minutes to dry and should never be served until the moisture has been got rid of and the grains separated4 ,remember always that rice swells very much in the cooking process1 hence the necessity of the large pan and amount of water required4 ,carolina rice swells more than ,patna and so requires rather more water than the latter4 ,if the rice is boiled too slowly or for too long a time the result will be a sticky mass4 ,a good plan is to pour in a pint of cold water when the rice is sufficiently cooked4 ,this stops the boiling at once and helps to separate the grains2 if put close to the stove when the rice is first put into the pan1 the cook will be able to throw it into the pan the moment the rice is tender4 ,if the rice is to be served with meat in place of a vegetable1 the rice should only be partly cooked and the water all drained off1 and then pint to #a pint of stock put in the pan4 ,this should be simmered until quite cooked1 drained and served4 ,another method of boiling rice1 though totally different to the foregoing1 is equally successful4 ,place the rice in cold water and allow it to come to the boil4 ,after boiling for a few minutes and when the grains are tender when pressed between the finger and thumb1 throw in a jugful of cold water1 remove the pan from the fire1 and pour both rice and water on to a wire sieve1 shake well1 and when the water has run away sufficiently1 place the sieve with the rice upon it in the oven to thoroughly dry it4 ,the grains will fall away from each other and the rice is ready for use4 ,rice is even better as a vegetable if it is cooked some time before being wanted1 covered over1 and reheated in the oven before use2 the grains are drier than when only cooked and served at once4 ,fried ,rice ,served as a vegetable ,boil lb4 of rice as directed1 and when it is thoroughly dried fry it in #a oz4 of butter until slightly browned4 ,dust with pepper and salt and serve piled in a dish4 ,devilled ,rice ,proceed as for ,fried ,rice1 but mix in a pinch of curry powder with the hot liquid butter4 ,rice l',italienne 7,hot7 ,boil the rice in the manner described on page #fj1 and to #d oz4 when cooked and drained1 stir in #a oz4 of butter1 dust with salt and pepper and stir well1 mixing thoroughly2 add sufficient tomato sauce to moisten the whole1 and add #b oz4 of finely-grated cheese4 ,mix well and serve very hot4 ,risotto la ,milanaise 7,hot7 ,fry #c oz4 of chopped onion in #b oz4 of butter or clarified dripping until of a golden brown colour1 then add #f oz4 of rice1 stir without stopping for #b or #c minutes1 add by degrees #a pint of stock1 stir occasionally and simmer gently until the rice is just soft1 add a very small amount of grated nutmeg and #a oz4 of grated cheese before the rice is cooked2 after this stir and cook for #c or #d minutes until the rice is quite soft4 ,take off the pan1 add a small pat of butter1 stir well and serve very hot4 ,risotto1 ,no4 #a 7,hot7 ,place in a saucepan pint of milk1 a small teacupful of raw rice1 #d small ,portugal onions1 #f good-sized tomatoes1 these latter ingredients chopped finely1 pepper and salt to taste4 ,boil all together until soft1 stirring occasionally1 and just before serving stir in #a oz4 of finely-grated cheese4 ,risotto1 ,no4 #b1 made with ,stock 7,hot7 ,chop half an onion very finely and fry it in oz4 of butter4 ,place #d oz4 of rice in a saucepan with pint of stock1 add the onion and cook until the stock is absorbed4 ,stir in #a oz4 of grated ,parmesan cheese1 pepper and salt to taste4 ,make very hot and serve4 ,stewed ,rice and ,cabbage1 made with ,stock 7,hot7 ,boil in the ordinary way separately equal quantities of rice and cabbage4 ,the latter cut into small pieces before they are quite cooked1 remove them from their respective pans and place them together in a stewpan with just as much stock as will cover them1 simmer until quite cooked 7probable time1 #e minutes71 and serve with a covering of grated cheese4 ,rice ,savoury 7,hot7 ,boil #c oz4 of rice in pint of milk1 season with pepper and salt2 butter a pie dish1 lay in a layer of rice1 sprinkle this with #a oz4 of grated cheese1 add the rest of the rice1 sprinkle with another ounce of cheese1 dot some small pieces of butter all over the top2 bake in a quick oven till nicely browned on the top4 ,rice ,balls 7,hot7 ,boil #d oz4 of rice in cold water1 taking care to let it absorb all the liquid2 to this add #a tablespoonful of finely-grated cheese1 #a teaspoonful of chopped parsley1 #a oz4 of finely-grated brown breadcrumbs1 #a tablespoonful of tomato sauce1 pepper and salt to taste2 bind all the ingredients with the yolks of #b eggs1 mixing thoroughly1 form into balls1 brush over with white of egg1 roll in breadcrumbs and fry a golden brown4 ,rice and ,fish ,toast 7,hot7 ,fry an onion1 finely-sliced1 in butter with a few shrimps or pieces of lobster1 stir into it #a dessertspoonful of mustard4 ,when thoroughly hot1 add a teacupful of rice previously boiled and dried and a tablespoonful of grated ,parmesan cheese4 ,stir and serve very hot on rounds of buttered toast or fried crotons4 ,savoury ,rice ,pudding 7,hot7 ,simmer #b tablespoonsful of rice in #a pint of milk until nearly cooked1 then add #a oz4 of finely-grated cheese1 oz4 of butter1 #a teaspoonful of made mustard1 a pinch of salt and a dust of cayenne pepper4 ,mix all together and pour into a buttered pie dish1 sprinkle oz4 of finely-grated cheese on the top and bake in a moderate oven for hour4 ,,chapter ,,vi ,,cheese ,,dishes ,welsh ,rarebit 7,hot7 ,note4--,as a general rule where ,parmesan cheese is mentioned1 any well-dried and finely-grated cheese serves the purpose4 ,slice down some good1 rich cheese rather thinly1 into a delicately clean stewpan1 with some morsels of butter1 and #b or #c spoonsful of porter1 good ale1 or new milk as you please1 according to the quantity of the cheese2 flavour to taste with freshly-ground black pepper and ,english mustard4 ,stir it all till thoroughly melted1 pour it over hot buttered toast1 browning the surface if you like with a hot shovel1 and serve at once4 ,this requires careful watching1 because if it be in the least over-cooked it will be leathery4 ,irish ,rarebit 7,hot7 ,add a few drops of vinegar and a finely-minced pickled gherkin to cheese treated as above1 and serve very hot4 ,baked ,cheese ,sandwiches 7,hot7 ,cut some slices of good1 rich cheese about a third of an inch thick1 season lightly with freshly-ground black pepper1 and a drop or two of tarragon vinegar2 then place them between two slices of brown bread and butter2 trim these neatly1 and set them in the oven1 serving them directly the bread is toasted4 ,parmesan ,puffs 7,hot7 ,mix #d oz4 of breadcrumbs1 #d oz4 of ,parmesan cheese1 #b oz4 of butter1 a teaspoonful of cayenne pepper and salt1 and #b eggs2 pound these all thoroughly in a mortar1 bind them with a well-beaten egg1 shape into balls about the size of a walnut1 egg and breadcrumb them1 and fry a golden brown in plenty of boiling fat4 ,drain well1 and serve at once very hot1 garnished with parsley4 ,parmesan ,eggs 7,hot7 ,take a flat fireproof dish and put into it the yolks of #b eggs1 a small pat of butter1 some spice1 and a tablespoonful of finely-grated ,parmesan cheese4 ,stir over the stove4 ,then break into it five or six eggs and sprinkle the whole with grated cheese4 ,brown and serve4 ,cheese ,balls 7,hot7 ,put #a pint of water into a pan with #a oz4 of butter when quite hot1 dredge in #d oz4 of flour1 and pepper and salt to taste1 draw to one side and when cooled a little add the yolks of #d eggs and #d oz4 of grated cheese4 ,have ready a pan of boiling fat1 take the mixture up in tablespoonsful1 drop in and fry a golden brown4 ,serve very hot4 ,cheese ,butterflies 7,cold7 ,take #b oz4 of flour1 #a oz4 of ,parmesan cheese1 #a oz4 of butter and the yolk of #a egg4 ,make a pastry of the above ingredients and roll out thin4 ,then with a crinkled round cutter cut out double the number of rounds you require to use and bake a light brown4 ,allow them to become cold4 ,mix some grated cheese with a little whipped cream to a nice thick consistency1 season with salt and cayenne pepper1 pile lightly on the rounds of pastry4 7,some of the rounds must be cut into halves before baking to provide the wings for the butterflies47 ,dip the crinkled edges of the halves into carmine to colour them1 and arrange them as wings on the rounds of pastry4 ,put a piece of stalk of parsley to form each antennae2 also arrange or ornament the back of each butterfly with a little of the green leaf of the parsley4 ,cheese ,pudding 7,hot7 ,place #a pint of milk in a saucepan and let it become hot1 then pour it on to #a tablespoonful of ground rice previously mixed with a little cold milk1 return to the pan and stir until the mixture thickens4 ,remove the pan from the fire and add #d oz4 of finely-grated cheese1 a pinch of salt and cayenne1 the yolks of #b eggs1 and #b oz4 of butter4 ,mix all well together and then add the beaten whites of the eggs4 ,butter a pie dish and pour the mixture into it1 and bake in a moderate oven for #bj minutes4 ,sprinkle grated cheese over the top before serving4 ,cheese ,aigrettes 7,hot7 ,place #a oz4 of butter in a pan with pint of water2 when boiling add #c oz4 of flour4 ,stir over the fire until the mixture leaves the sides of the pan quite clean4 ,remove the pan from the fire and when slightly cool add the yolks of #c eggs and the whites of #b1 cayenne and salt to taste4 ,stir in #b oz4 of grated ,parmesan cheese1 and place the mixture on a plate to cool4 ,take a small piece of the mixture in a spoon and drop it in hot fat and fry a golden brown2 continue this until it is used up4 ,serve on a dish paper garnished with parsley and sprinkled with grated cheese4 ,cheese ,patties 7,hot7 ,line some patty pans with puff pastry and fill them three-parts full with the following mixture4 ,place #b oz4 of finely-grated breadcrumbs in a basin and mix into them #a raw egg and a tablespoonful of milk2 then add #b tablespoonsful of finely-grated cheese and #b teaspoonsful of butter1 #a teaspoonful of made mustard1 a teaspoonful of salt and the same of pepper4 ,mix very well4 ,place the patties in the oven and bake until a pale brown4 ,the mixture will swell slightly in baking4 ,serve very hot4 ,cheese ,mushrooms 7,hot7 ,take lb4 of rich toasting cheese1 slice it1 place it on a soup plate4 ,cover it with flap mushrooms--on each mushroom a nut of butter and a dust of pepper and salt4 ,cover with another soup plate and bake in a moderate oven for half an hour4 ,dish up on buttered toast4 ,cheese ,custard ,pudding 7,hot or ,cold7 ,put #b oz4 of finely-grated cheese into a basin and add to it #b well-beaten eggs and pint of milk4 ,trim the edge of a pie dish with cheese pastry and pour in the mixture4 ,place #b or #c pieces of butter on the top and bake in a quick oven 7#djj deg47 for #bj minutes4 ,cheese ,crotons 7,hot7 ,take #f rounds of bread inch thick and about the size of a five shilling piece1 fry them a golden brown colour1 sprinkle over them a dust of dry mustard1 a layer of grated cheese1 salt and pepper to taste4 ,place them in a quick oven until the cheese is cooked1 then place a spoonful of hot rice on each1 garnish with capers and serve very hot4 ,cheese ,canaps 7,cold7 ,grate #b oz4 of cheese and mix it smoothly in a basin with a dessertspoonful of mustard1 the same of anchovy sauce1 a shake of cayenne1 a pinch of salt1 a dessertspoonful of anchovy vinegar1 a tablespoonful of fresh butter and the yolks of #b hard-boiled eggs4 ,mix this until it is a smooth paste1 then spread it on rounds of buttered white or brown bread4 ,chop the whites of the eggs finely or press them through a sieve on to the paste4 ,serve cold4 ,little ,cheese ,custards 7,hot7 ,grate finely #c oz4 of cheese and mix it with #a egg1 add pint of boiling milk1 pour the mixture into small fireproof dishes and bake for #aj to #ae minutes4 ,serve hot in the dishes4 ,cheese ,patties 7,hot7 ,line the required number of patty pans with puff pastry4 ,boil #a oz4 of macaroni in just as much water as it will absorb4 ,when soft cut it into tiny pieces1 mix with it #a oz4 of finely-grated cheese1 a pinch of salt1 a pinch of cayenne1 and bind the mixture with a little cream or cheese sauce4 ,bake for #aj minutes4 ,tomato ,cheese ,crotons 7,hot7 ,stew lb4 of tomatoes in butter until tender with onion cut up finely1 put them through a sieve1 adding a small quantity of cream1 or milk if the former is not procurable4 ,replace the tomato in the pan and add to it enough grated cheese to make it like a thick cream1 season with pepper and place a little of the mixture in crotons of fried bread4 ,serve very hot4 ,cream of ,cheese ,make some squares of hot buttered toast1 place on a hot dish and keep hot4 ,melt lb4 of cheese in a little saucepan with #a oz4 of butter and #c tablespoonsful of cream 7or milk71 pepper and salt4 ,when of the consistency of very thick custard pour it over the toast and serve4 ,for the following ,cheese ,dishes1 see #ajs4 a ,head for ,house ,books3-- ,cheese ,balls1 ,biscuits 7hot or cold71 ,creams1 ,crostades1 ,crotons1 ,egg ,toast1 ,pastry1 ,pudding1 ,ramekins1 ,straws4 ,the ,single-,handed ,cook3-- ,cheese and ,potato ,fritters1 ,cream ,crotons1 ,cream ,tartlets1 ,custard1 ,fingers1 ,pufflets1 ,quenelles1 ,souffl1 ,tartlets1 ,zephyrs4 ,,chapter ,,vii ,,omelettes ,,and ,,curries ,omelette ,break two eggs into a basin1 season with salt1 pepper1 minced parsley1 and chives1 etc41 and beat these all together for about #a minute4 ,melt #a oz4 of butter in an absolutely clean pan 7it is best to keep a pan on purpose for omelettes71 and when this smokes1 pour in the eggs1 and do not touch them for a few seconds1 till the liquid has set a little at the bottom of the pan2 tilt the pan a trifle to one side1 and if there is a small puff of steam1 lift the edge up carefully with a knife to allow as much of the liquid as possible to run underneath2 repeat this till there is no more egg liquid left1 and the top just set1 slip a knife under the omelette1 fold it over1 and slip it at once on to a hot dish1 and serve immediately4 ,this can be varied1 of course1 to any extent1 by1 just before folding it over1 slipping in any kind of vegetable mixture1 such as mushrooms1 chopped up and previously lightly fried in a little butter4 ,potato ,omelette ,to #d eggs add #b tablespoonsful of very smoothly mashed potato1 add a tablespoonful of cream1 a small piece of butter1 pepper and salt1 whip all together and then fry as before4 ,green ,pea ,omelette ,place between the omelette a few green peas1 made very hot1 and tossed in butter1 salt and pepper4 ,asparagus ,omelette ,fold the omelette over a few cooked asparagus tops1 which have been made hot4 ,tomato ,omelette ,make an ordinary omelette1 and before serving pour this mixture into it4 ,take two or three tomatoes and cut them into pieces1 cut an onion into very thin slices1 melt a tablespoonful of butter into a saucepan and place the onion in it4 ,cook them1 but do not brown1 add pepper1 salt and the pieces of tomato4 ,stir all together for #aj minutes1 take out the mixture1 pass it through a sieve1 and return to the pan1 thoroughly reheat and it is ready for use4 ,cheese ,omelette ,add an heaped-up tablespoonful of grated cheese to the ordinary omelette mixture1 sprinkling some over it just before serving4 ,french ,bean ,omelette ,heat some cooked ,french beans in butter and place them between a plain omelette4 ,recipes for omelette made with flour1 anchovy1 cheese1 mushroom1 and sardine omelettes will be found in ,savouries ,simplified1 by ,mrs4 ,c4 ,s4 ,peel4 ,some ,maigre ,curries ,there are1 of course1 many varieties of curry4 ,the recipe for one of worth is given in my #ajs4 a ,head ,cookery ,book1 and ,i here add another1 but before giving detailed recipes let us deal with the broad rules for curry making1 the most important of all being-- ,do not attempt to make curry in a hurry4 #b hours is the least in which you can make a vegetable curry worthy of the name1 and it is far wiser to allow #c or #d hours4 ,do not ask your cook to make curry on a day when she is very busy with other matters1 for it will take an hour or more of undivided attention as well as a certain amount of attention throughout the time of cooking4 ,there is1 however1 no reason that curry should not be made the day before it is wanted1 for it improves by keeping1 and by being reheated4 ,a ,delicious ,vegetable ,curry ,weigh #e oz4 of butter 7or if economy must be studied1 #c oz4 of clarified dripping1 and #b oz4 of butter74 ,choose four medium-sized onions1 and chop them very fine4 ,melt the butter in a stewpan and add the onions and cook them until they are of a deep golden brown1 stirring often4 ,meanwhile1 put #a tablespoonful of curry powder in a saucer in the oven for #aj minutes1 then mix it to a smooth paste with a little cream1 or if this cannot be allowed1 some milk1 and add it to the onion mixture1 and stir well4 ,cook slowly1 stirring frequently for #b hours in all4 ,during this time the onions will become quite pulpy1 and the butter like oil1 and the colour of the mixture will slowly deepen to a rich mustard yellow4 ,while this 8ghee10 as it is called1 is cooking1 take #a small vegetable marrow1 cut in squares2 lb4 of ,french beans1 strung and broken in half2 #b large tomatoes1 quartered2 a small cucumber1 peeled and sliced2 #a small apple1 peeled and cored and sliced2 a small carrot1 sliced4 ,boil the vegetables as usual1 cooking the larger and firmer longer than those of a more delicate kind4 ,make the curry mixture given above1 and add the vegetables during the last hour of cooking4 ,serve with a border of rice4 ,this recipe does not make a sloppy curry1 but one in which the solid ingredients are coated with the thick sauce4 ,other dishes1 not properly curries though flavoured with curry powder1 are often termed curry4 ,they provide a quick and easy method of serving various materials4 ,for these a curry sauce is needed4 ,curry ,sauce ,chop an onion and a few slices of apple finely and fry them in #b oz4 of clarified dripping or butter4 ,stir in a dessertspoonful of curry powder and the same of flour4 ,salt to taste4 ,add pint of stock or milk1 cook gently for #cj minutes1 then put all through a sieve1 add a few drops of lemon juice1 and reheat4 ,curried ,cabbage ,take all the outer leaves off a young cabbage and boil it until it is half cooked4 ,drain it and chop it finely1 place it in a pan with some curry sauce and simmer it gently for #a hour4 ,serve in a border of boiled rice4 ,curried ,potatoes ,slice some hot boiled potatoes and pour over them a curry sauce4 ,curried ,macaroni ,boil the quantity of macaroni required until tender1 drain it and cut it into pieces #a inch in length4 ,place it in the curry sauce already described for #aj minutes1 and serve in a rice border4 ,lentil ,curry ,take the cooked lentils 7see page #dg7 and heat them in curry sauce4 ,serve very hot in a border of rice4 ,haricot ,bean ,curry ,proceed as for ,lentil ,curry4 ,,chapter ,,viii ,,salads ,the ,english salad is not as a rule a success1 and undoubtedly the chief fault in its making lies in the inferior quality of the oil used4 ,provided with good oil the next point of importance in a green salad is the condition of the material4 ,if the lettuces1 endive1 cress or watercress are faded the salad is ruined4 ,the lettuce1 etc41 should of course be freshly cut1 if possible1 but where this is not feasible it should be chosen with care1 and at once put into water--not soused into a basin1 but placed with its root only in water--as if it were a flower--in a cool place4 ,in this way a lettuce will keep in perfect condition for two or three days1 if needs be4 ,cress and endive should be treated likewise4 ,let us now consider the making of ,french ,salad ,choose crisp lettuces1 cut off the stalk and remove the outer leaves 7when well washed these may be used for lettuce pure71 tear the lettuce in pieces 7on no account cut it71 and wash it in a bowl of cold water4 ,place it in a clean cloth and swing it round until dry4 ,this method of drying by centrifugal force gets rid of the moisture and does not bruise the lettuce4 ,now rub the salad bowl very thoroughly with a slice of onion1 and if the flavour is liked place half a small peeled onion in the centre of the bowl4 ,mix in the bowl #a dessertspoonful of the best wine vinegar and #b tablespoonsful of oil1 and add a little salt and a good dusting of freshly-ground black pepper4 ,stir the lettuce round lightly in the mixture and serve4 ,this quantity of oil and vinegar is sufficient for about #b medium lettuces1 but only experience teaches the exact quantity to use4 ,the lettuce should not be swimming in the mixture3 the leaves should merely be coated with it1 and no remains of it should be left at the bottom of the bowl when the salad is mixed4 ,the chief faults of the average salad1 next to the use of inferior oil and flabby lettuce1 are the excess of dressing1 the excess of vinegar1 and the use of pepper which is not freshly ground4 ,a salad prepared in the manner described is as different as chalk is from cheese from the salad which is generally put before one1 and no more difficult to make4 ,salads of endive1 corn1 ,batavian lettuce1 or cress1 should be made in just the same manner4 ,for orange salad and orange and cherry salad a similar dressing is used1 and ,i notice how these fruit salads are growing in favour4 ,orange ,salad simply consists of the sections of oranges free from pith and skin1 string and pips1 arranged in a bowl and dressed with oil and vinegar4 ,orange and ,cherry ,salad consists of glac cherries arranged in the centre of the bowl surrounded by sections of oranges1 and dressed with the same mixture4 ,another excellent salad1 not very generally known1 consists of sliced apple and shred celery2 it is known as ,apple and ,celery ,salad1 and is dressed with mayonnaise sauce1 or with whipped cream flavoured with salt and pepper4 ,this ,cream ,dressing is newer than mayonnaise1 and is generally appreciated4 ,another delicious salad on which it is used is ,nut ,salad ,this is made of ,brazil nuts broken into pieces1 shred celery1 and tiny dice of bread and butter4 ,this salad is equally good if dressed with cream or with mayonnaise sauce4 ,as mayonnaise is generally spoiled by too overpowering a use of vinegar1 ,i give here an excellent recipe in which the special oil and vinegar already mentioned are employed4 ,good ,mayonnaise ,sauce ,to make mayonnaise sauce1 first rinse the basin in very cold water1 and make the sauce in a cool place1 if possible keeping the basin on ice while you mix the sauce4 ,see that the oil is perfectly good1 and add it drop by drop4 ,this is important1 otherwise the sauce may curdle4 ,use the very best vinegar1 as a very little of this will suffice and prevent the sauce from becoming thin4 ,put the yolks of #b raw eggs in a basin1 and add to them a pinch of salt1 a saltspoonful of white pepper1 and a teaspoonful of ,french and ,english mustard in the dry state1 and a tiny pinch of cayenne4 ,work these together1 then stir in drop by drop #c gills of olive oil4 ,when quite thick add a teaspoonful of lemon juice1 and #b dessertspoonsful of the best vinegar drop by drop1 and set in a cool place1 or on ice1 until required4 ,in case the sauce curdles the yolk of another egg must be beaten up1 and the curdled sauce added to it little by little4 ,oil and ,vinegar ,dressing ,mix #a saltspoonful of salt and a good pinch of black pepper with #a tablespoonful of tarragon vinegar4 ,stir until the salt has dissolved1 then add drop by drop #c tablespoonsful of olive oil4 ,the other dressings generally used are sauce tartare1 salad dressing and sauce vinaigrette1 for which ,i give the following excellent recipes3-- ,sauce ,tartare ,chop #a shallot very fine1 with a tablespoonful of chervil1 the same of tarragon1 and #ab capers1 also finely minced4 ,place these ingredients in a bowl and add a teaspoonful of mustard powder 7,english71 the yolks of #b raw eggs1 and drop by drop #a teaspoonful of vinegar2 then a pinch of salt and the quantity of pepper4 ,pour in by degrees1 stirring all the time1 a teacupful of oil4 ,if too thick add drop by drop a little more vinegar1 and if too salt a little more mustard and oil4 ,salad ,dressing ,beat the hard-boiled yolk of #b eggs with #a teaspoonful of dry mustard4 ,when smooth add by slow degrees #h dessertspoonsful of oil1 #e of vinegar1 #a of sugar1 and a teacupful of cream4 ,beat together with a silver spoon until smooth4 ,if bottled this dressing will keep for some days4 ,sauce ,vinaigrette ,mince very finely #a shallot1 #b good sprigs of parsley and the same quantity of chervil and chives4 ,place with them about #a tablespoonful of salt1 #a teaspoonful of fresh black pepper and #c tablespoonsful of vinegar4 ,stir well together1 add by degrees1 stirring all the time1 #d tablespoonsful of oil4 ,in salads where chives1 onion or garlic are mentioned1 it is best1 unless the taste of those about to partake of the dish is known1 to omit them1 and either to rub the salad bowl with onion or garlic or to prepare what is called a chapon3-- ,chapon ,cut a neat square of crust from a ,french loaf1 sprinkle it with salt and rub it with raw onion or with a clove of garlic4 ,put this at the bottom of the salad bowl1 place the salad on it and mix thoroughly4 ,serve immediately4 ,vegetable ,marrow ,salad ,boil or steam the marrow1 drain1 and when cold cut into neat pieces1 place in a salad bowl with a dressing of oil and vinegar4 ,artichoke ,salad ,boil the number of ,japanese artichokes required for #e minutes1 and when cold place in a salad bowl with slices of cold boiled beetroot and celery4 ,cover with mayonnaise sauce4 ,garnish with beetroot and celery4 ,french ,bean ,salad ,boil the beans whole1 drain them1 and dry them on a cloth1 when quite cold place them in a bowl and pour over them some salad oil1 shake some black pepper over them and a small amount of salt1 then drop over them a few drops of the best wine vinegar1 and if liked a sprinkling of very finely-minced tarragon and chives4 ,lettuce ,stalk ,salad ,take the stalks from lettuces running to seed1 and tie them in bundles1 cutting them more or less the same size4 ,place in a saucepan and boil until tender1 #aj to #ae minutes4 ,take out and drain them1 and allow them to get quite cold4 ,then cut up into slices of the same size1 place in a salad bowl and cover with mayonnaise sauce4 ,nut and ,celery ,salad ,crack some ,brazil nuts and cut the kernels into #c or #d pieces4 ,take an equal quantity of crisp cleanly-washed and shred celery4 ,mix together and dress with mayonnaise sauce4 ,pile in the centre of the salad bowl and garnish with sliced tomato or beetroot4 ,winter ,salad ,scald and then boil one or two large onions till soft4 ,when cold1 slice the onion1 mix it with shred celery and sliced beetroot4 ,dress with oil1 vinegar1 salt and pepper4 ,walnut and ,celery ,salad1 which is simply celery to walnuts tossed in mayonnaise sauce4 ,russian ,salad1 ,no4 #a ,cut up some beetroot into shapes1 add to this a little chopped celery1 some turnip1 carrot1 potato1 all cooked and cut into dice2 pour some mayonnaise over it all1 mix well1 and garnish with bunches of cress4 ,if liked1 a ,french vinaigrette dressing may be used instead of the mayonnaise4 ,russian ,salad1 ,no4 #b ,cut in thin slices a few small cold steamed potatoes1 #a small beetroot boiled1 #a small carrot1 a few cold peas or ,french beans1 #a little pickled cabbage1 #a sardine filleted and chopped fine4 ,mix all well together4 ,rub the salad bowl with onion4 ,for the dressing take a teaspoonful each of raw mustard and salt1 a little coralline pepper1 a pinch of curry powder1 a wineglass of sherry and the same of ,lucca oil4 ,mix all well together and pour over the salad4 ,haricot ,bean ,salad ,soak the haricots for #f or #h hours and then boil them until tender4 ,leave until cold4 ,pile them in the centre of a salad bowl and surround with shred tomato or beetroot and some shred celery4 ,cover with whipped cream flavoured with salt and white pepper4 ,if liked dip the haricot in oil and vinegar in addition to the cream4 ,decorate the cream with a little coralline pepper1 and arrange the beetroot so that it makes a red border to the white pyramid of cream4 ,salade d',estres ,take some cold boiled roots of celeriac1 some cold potatoes and beetroot4 ,in the middle of the salad bowl make a heap of endive and blanched celery stalks1 frizzed1 in short lengths4 ,surround with the vegetables sliced4 ,pour over the whole a good mayonnaise sauce4 ,garnished ,salad1 with ,imperial ,mayonnaise ,pound and press through a sieve #d large anchovies 7no bones71 boil #f eggs hard1 halve them and neatly remove the yolks1 which pound to a paste with butter1 the powdered anchovies1 teaspoonful of mace1 a little pepper4 ,mix well1 and roughly fill the egg cases4 ,fill almost to the top the salad bowl with finely-shred lettuce1 endive1 cooked beetroot1 sliced 7very thin7 artichoke 7cooked71 and finally add some cucumber ribbons4 ,then arrange with care the egg baskets and pour round1 but not over the halved eggs1 the following dressing 7imperial mayonnaise73--,put into a basin pint of aspic1 and add #a tablespoonful of olive oil1 #b teaspoonsful of vinegar1 and a trifle of salt and pepper4 ,beat with an egg whisk until all the ingredients are well blended4 ,set the salad in a pan of ice water if possible1 or in a very cold place until served4 ,celery ,salad ,wash some fresh crisp celery and use only the inner sticks4 ,cut it in inch lengths1 place in a salad bowl which has been rubbed with onion and dress with mayonnaise sauce4 ,decorate with a little chopped truffle4 ,salade d',asperges la d',aumale ,this is a way of using cold cooked asparagus with mousseline sauce4 ,put gill of new milk into a pan with the yolks of #d eggs1 and #c crushed long peppercorns2 place this all in a bainmarie1 or larger stewpan1 half filled with boiling water1 and whisk it all together well for a few minutes2 now add #a oz4 of butter1 adding it bit by bit1 and only putting in another piece when the first is thoroughly melted and worked in4 ,season it as you whisk with a dust of salt and nutmeg1 and a tiny squeeze of lemon juice at the last4 ,when it is finished this sauce should look like frothed cream4 ,another salad which is suitable for hot weather is ,lettuce and ,tomato ,salad ,for this proceed exactly as for a plain lettuce salad1 but add a ring of fresh tomato1 peeled1 and not too thinly sliced4 ,other nice salads are-- ,french ,tomato ,salad ,take #f ripe1 sound tomatoes1 wipe them1 and place them in boiling water for a minute2 drain1 peel1 let them cool1 quarter them 7this should be done while they are in the salad bowl1 so that the juice is not wasted72 add a teaspoonful of finely-chopped chives or a chapon2 dress with oil and vinegar4 ,tomato and ,egg ,salad ,proceed as before1 but to each tomato add a hard-boiled egg1 quartered1 and dress with mayonnaise sauce4 ,for the following salads see #ajs4 a ,head for ,housebooks4 ,green ,pea4 ,russian4 ,haricot ,bean4 ,tomato4 ,broccoli or ,cauliflower4 ,potato4 ,tomato and ,french ,bean4 ,simple ,lettuce4 ,mixed4 ,the ,single-,handed ,cook4 ,beetroot and ,celery4 ,beetroot and ,cauliflower4 ,haricot ,bean4 ,tomato ,mayonnaise4 ,green ,pea4 ,rockstock4 ,beggar ,man's4 ,tomato and ,capers4 ,apple and ,celery4 ,,index ,artichoke ,chips1 #bh ,souffl1 #dh ,artichokes with ,cream ,cheese1 #cj and ,eggs1 #bi au ,gratin1 #bh ,scalloped1 #bh ,stuffed1 #cj ,asparagus1 #ba ,boiled1 #ba ,iced1 #bc au ,jus1 #bb ,sprue la ,pompadour1 #bb ,baked ,cheese ,sandwiches1 #ff ,tomatoes and ,macaroni1 #eh ,batter1 to make1 #ce ,beignets of ,vegetable ,marrow1 #cd ,bouches d',artichauts1 #bi ,brussels-,sprouts1 #ae ,sprouts au ,jus1 #ae ,sprouts la ,matre d',htel1 #ae ,butter1 ,oiled1 #bb ,buttered ,macaroni1 #ed ,cabbage with ,cheese ,sauce1 #ad la ,crme1 #ad ,carrots la ,flamande1 #cf ,glazed1 #cf ,cauliflower ,fritters1 #ah au ,gratin1 #ah with ,tomato ,sauce1 #ag ,celeri la ,duchesse1 #ch ,celery1 ,fried1 #ci ,chapon1 #hd ,cheese ,aigrettes1 #fh ,balls1 #fg ,butterflies1 #fg ,canaps1 #gj ,custards1 #gj ,custard ,pudding1 #fi ,crotons1 #gj ,mushrooms1 #fi ,patties1 #fi1 #ga ,potatoes1 #be ,pudding1 #fh ,corn with ,buttered ,egg1 #db and ,cheese ,cream1 #de to cook1 #da ,curried1 #dd ,fritters1 #dd au ,gratin1 #db au ,gratin with ,tomato ,sauce1 #dc with ,poached ,eggs1 #db ,rissoles1 #dd ,cream of ,artichokes1 #bi of ,cheese1 #ga ,curried ,cabbage1 #gg ,macaroni1 #gh ,potatoes1 #gh ,curries1 ,maigre1 #ge ,curry ,sauce1 #gg ,vegetable1 #gf ,egg and ,corn ,toast1 #db ,fish and ,macaroni1 #ef ,fonds ,artichauts au ,gratin1 #cj ,flageolets1 #ac au ,beurre1 #ac la ,crme de ,fromage1 #ad au ,matre d',htel1 #ad ,french ,beans1 #ab ,glazed ,turnips1 #cg ,haricot ,beans1 #df ,bean ,curry1 #gh ,beans la ,milanaise1 #df ,beans with ,soubise ,sauce1 #dg ,beans with ,tomato ,pure1 #dg 8,humitas10 #de ,irish ,rarebit1 #fe ,italian ,cakes1 #eg ,lentil ,curry1 #gh ,lentils1 #dg with ,curry ,sauce1 #dh ,macaroni ,cheese1 #ec ,cutlets1 #ee au ,gratin1 #ec au ,jus1 #ed la ,italienne1 #ec la ,napolitaine1 #ec and ,spaghetti1 #eb with ,tomatoes1 #ef ,maigre ,souffls1 #dh ,mayonnaise ,sauce1 #hb ,mushroom ,crotes1 #ca ,mushrooms au ,gratin1 #ca and ,roes on ,toast1 #cb ,nettles1 ,boiled1 #ae ,stewed1 #af ,oil and ,vinegar ,dressing1 #hc ,omelette1 #gc ,asparagus1 #gd ,cheese1 #ge with ,corn1 #dd ,french ,bean1 #ge ,green ,pea1 #gd ,potato1 #gd ,tomato1 #gd ,onions au ,gratin1 #ch ,parmesan ,eggs1 #ff ,puffs1 #ff ,peas with ,bchamel ,sauce1 #ab ,petit ,pois au ,beurre1 #ab ,plain ,oiled ,butter1 #bb ,poached ,eggs and ,macaroni1 #ee ,potato ,cakes1 ,curried1 #bg and ,cabbage ,cakes1 #bf ,cromeskies1 #bg ,croquettes1 #bd ,mould1 #bg ,potatoes1 #bd la ,crme1 #be au ,gratin1 #bf ,pure of ,turnip ,tops1 #ag ,vegetable1 #ej of ,watercress1 #af ,rice1 #ei ,balls1 #fc and ,fish ,toast1 #fd ,rice1 ,fried1 #fa ,devilled1 #fa l',italienne1 #fa with ,savoury1 #fc ,risotto la ,milanaise1 #fb ,salad1 ,apple and ,celery1 #ha ,artichoke1 #he ,celery1 #hi ,dressing1 #hd ,french1 #gi ,french ,bean1 #he ,french ,tomato1 #ij ,garnished1 with ,imperial ,mayonnaise1 #hh ,haricot ,bean1 #hg ,lettuce ,stalk1 #he ,lettuce and ,tomato1 #ij ,nut1 #hb ,nut and ,celery1 #hf ,orange1 #ha ,orange and ,cherry1 #ha ,russian1 #hg ,tomato and ,egg1 #ij ,vegetable ,marrow1 #he ,walnut and ,celery1 #hf ,winter1 #hf ,salade d',asperges la ,aumale1 #hi d',estres1 #hh ,salsify ,fritters1 #ce ,scallops1 #ce ,sauce1 ,cheese1 #dc ,curry1 #de ,soubise1 #dg ,tartare1 #hc ,tomato1 #dc ,vinaigre1 #hd ,white1 #db ,savoury ,rice ,pudding1 #fd ,souffl1 ,celery1 #ej ,macaroni1 #ea ,mushroom and ,rice1 #ea ,rice and ,cheese1 #ea ,savoury ,rice1 #ej ,vegetable1 #di ,spaghetti l',indienne1 #eh ,pudding1 #eg ,spinach la ,crme1 #bj ,patties1 #ai and ,tomatoes1 #ai ,stewed ,rice and ,cabbage1 #fc ,lettuce1 #ag ,stuffed ,aubergines1 #cb ,tomato ,canaps1 #cd ,cheese ,crotons1 #ga ,pie1 #cc ,pure1 #ah ,tomatoes la ,crme de ,fromage1 #cc au ,gratin1 #cb ,turnips la ,poulette1 #cg ,tops la ,crme1 #bj ,vegetables1 to ,boil1 #aa ,welsh ,rarebit1 #fe ,butler ,tanner1 ,the ,selwood ,printing ,works1 ,frome1 and ,london4 ,,constable',s ,,home ,,series ,from ,cradle to ,school4 ,a ,book for ,mothers4 ,by ,mrs4 ,,ada ,s4 ,,ballin1 ,editor of 8,baby3 the ,mother's ,magazine10 of 8,womanhood10 etc41 etc4 ,crown #hvo4 ,price #cs4 #f;d4 ,the ,scotsman4--8,sensible and practical1 it cannot fail to prove of use in a domestic library40 ,dress-,cutting1 ,drafting1 and ,french ,pattern ,modelling4 ,with ,illustrations and ,diagrams4 ,by ,m4 ,,prince ,,browne1 ,author of 8,the ,practical ,work of ,dressmaking and ,tailoring10 etc41 etc4 ,with a ,preface by the ,hon4 ,mrs4 ,,colborne4 ,crown #hvo4 ,cloth boards4 ,price #bs4 net4 ,hearth and ,home4--8,exceedingly valuable because thoroughly practical40 ,the ,lady4--8,miss ,prince ,browne's book is a most valuable one for the amateur dressmaker4 ,the instructions are all most lucidly given1 and are supplemented by many diagrams40 ,woman's ,kingdom4 ,containing ,suggestions as to furnishing1 decorating1 and economically managing the ,home1 for ,people of ,limited ,means4 ,by ,mrs4 ,,willoughby ,,wallace4 #bc ,illustrations by ,mrs4 ,,herbert ,,davis4 ,crown #hvo4 ,price #cs4 #f;d4 ,contents3 ,how to ,choose a ,house--,how to ,furnish a ,house for #aaj2 a ,country ,cottage for #he2 a ,flat or ,bungalow for #fj--,the ,nursery--,the ,kitchen and ,pantry--,the ,linen ,press--,the ,sick-room--,greeneries--,chimneypieces2 ,odds and ,ends--,the ,hire ,purchase ,system--,floral ,decorations--,the ,country ,vicarage--,our ,homes in ,distant ,lands--,household ,expenses--,the ,servant ,problem--,washing at ,home--,spring ,cleaning--,renovations and ,sales--,home ,education and ,employment--,entertaining--,economical ,menus--,recipes4 ,,transcriber',s ,,notes3 ,italicized text is surrounded by underscores3 italics4 ,obvious typographical errors have been corrected4 ,inconsistencies in hyphenation have been standardized4 ,archaic or variant spelling has been retained4