,the 8,ideal0 ,cookery ,book ,,third ,,edition4 ,a ,reliable ,guide to ,home ,cooking ,containing #bdf ,useful and ,dainty ,recipes ,,by ,,lilian ,,clarke ,,brumby ,,clarke1 ,,limited1 ,,hull ,,and #e1 ,,farringdon ,,avenue1 ,,london1 ,e4,c4 ,,preface4 ,of the making of ,cookery ,books1 we are told1 there is no end1 but the comparative worthlessness of their contents for practical domestic purposes is no doubt the reason why there is still as great a demand as ever for a thoroughly reliable and up-to-date volume4 ,the little book ,i now offer to the public1 claims to be the best1 cheapest1 and most useful ,culinary ,handbook yet produced1 and ,i venture to think its contents will fully justify this assertion4 ,a large proportion of the recipes are my own compilation1 and all alike have been carefully revised and repeatedly tested4 ,every recipe has been arranged with a view to practical usefulness1 and may be confidently recommended for ease of preparation1 daintiness1 and economy4 ,those who once use the 8,,ideal ,,cookery ,,book10 will afterwards use no other1 not because their years have been shortened by bad cooking and unwholesome food1 but because they recognise in it all the qualities it claims to possess1 and are able by its aid to realize in the home the true 8,ideal0 of the ,culinary ,art4 ,,the ,,author4 ,,contents4 ,i4 ,savouries4 ,,page #a4 ,forcemeat #ac #b4 ,mince ,meat #ac #c4 ,potato ,balls #ac #d4 ,tasty ,dish of ,cold ,cooked ,beef #ad #e4 ,savoury ,puffs #ad #f4 ,breakfast ,dish #ad #g4 ,potato ,cakes #ad #h4 ,veal ,mould #ae #i4 ,timbales of ,mutton #ae #aj4 ,rolled ,steak with ,potatoes #af #aa4 ,salad ,dressing #af #ab4 ,cabbage ,balls #af #ac4 ,cheese ,croquettes #af #ad4 ,potato ,ribbons #ag #ae4 ,rissoles ,lilian #ag #af4 ,fish ,cakes #ag #ag4 ,savoury ,omelette #ah #ah4 ,dough ,nuts #ah #ai4 ,cheese ,straws #ah #bj4 ,egg and ,bacon ,pie #ai #ba4 ,another ,cold ,meat ,dish #ai #bb4 ,scrambled ,eggs #ai #bc4 ,meat ,roll #ai #bd4 ,pommes de ,terre la ,reine #bj #be4 ,dormers #bj #bf4 ,beef or ,veal ,mould #bj #bg4 ,gravy for ,mutton #ba #bh4 ,gravy for ,beef #ba #bi4 ,beefsteak ,pie #ba #cj4 ,tasty ,dish of ,beefsteak #bb #ca4 ,cold ,meat ,pts #bb #cb4 ,potted ,beef #bb #cc4 ,pommes de terre au ,lait #bc #cd4 ,pommes de terre ,l'cosse #bc #ce4 ,potato ,croquettes #bc #cf4 ,a dainty way of ,cooking an ,egg #bd #cg4 ,beef ,tea ,custard #bd #ch4 ,beef ,tea #bd #ci4 ,dainty way of ,serving ,mashed ,potatoes #be #dj4 ,fried ,potatoes #be #da4 ,ragut of ,mutton and ,eggs #be ,,ii4 ,pastry4 #a4 ,short ,pastry 7,rich7 #bf #b4 ,ground ,rice ,cheesecakes #bf #c4 ,cocoanut ,cheesecakes #bf #d4 ,macaroons #bg #e4 ,maids of ,honour #bg #f4 ,lemon ,curd #bg #g4 ,welsh ,cheesecakes #bg #h4 ,milk ,rolls #bh #i4 ,almond ,cheesecakes #bh #aj4 ,bakewell ,cheesecakes #bh #aa4 ,pastry ,sandwiches #bh #ab4 ,french ,tartlets #bi #ac4 ,apple ,cheesecakes #bi #ad4 ,good ,family ,pastry #bi #ae4 ,pie ,pastry #bi ,,iii4 ,custards1 ,puddings1 and ,blanc ,manges4 #a4 ,lemon ,rice ,pudding #cj #b4 ,sponge ,cake ,pudding #cj #c4 ,strawberry ,blanc ,mange #cj #d4 ,honeycomb #ca #e4 ,lemon ,mould #ca #f4 ,baroness ,pudding #ca #g4 ,holderness ,pudding #cb #h4 ,lemon ,pudding #cb #i4 ,parson's ,pudding #cb #aj4 ,queen's ,pudding #cb #aa4 ,ideal ,pudding #cc #ab4 ,curd ,pudding #cc #ac4 ,chocolate ,blanc ,mange #cc #ad4 ,suet ,dumplings #cd #ae4 ,snow ,pudding #cd #af4 ,french ,pancakes #cd #ag4 ,german ,pancakes #cd #ah4 ,junket #ce #ai4 ,three ,minutes ,pudding #ce #bj4 ,german ,pudding #ce #ba4 ,rhubarb ,mould #cf #bb4 ,imperial ,pudding #cf #bc4 ,fig ,pudding 7,no4 #a47 #cf #bd4 ,sultana ,pudding #cg #be4 ,trieste ,pudding #cg #bf4 ,stewed ,figs #cg #bg4 ,baked ,milk 7,for ,fruit7 #cg #bh4 ,baked ,rhubarb ,pudding #ch #bi4 ,apple ,snow #ch #cj4 ,prune ,mould #ch #ca4 ,bachelor's ,pudding #ci #cb4 ,raspberry ,sponge #ci #cc4 ,lemon ,cream #ci #cd4 ,gteau de ,riz #dj #ce4 ,kingston ,puddings #dj #cf4 ,fig ,puddings 7,no4 #b47 #dj #cg4 ,cheese ,pudding 7,no4 #a47 #da #ch4 ,paragon ,pudding #da #ci4 ,cambridge ,pudding #da #dj4 ,sago ,kelley #db #da4 ,orange ,meringue #db #db4 ,spanish ,custard #db #dc4 ,cheese ,pudding 7,no4 #b47 #dc #dd4 ,apple ,trifle #dc #de4 ,economic ,custard #dc #df4 ,tasmanian ,pudding #dc #dg4 ,yorkshire ,pudding #dd #dh4 ,steamed ,batter ,pudding #dd #di4 ,chocolate ,pudding #dd #ej4 ,gle la ,normandie #de #ea4 ,chocolate ,blanc ,mange #de #eb4 ,eastbourne ,pudding #de #ec4 ,summerville ,plum ,pudding #de #ed4 ,victoria ,pudding #df #ee4 ,prune ,gteau #df #ef4 ,raspberry ,pudding #df #eg4 ,rice ,pudding #dg #eh4 ,small ,sago ,pudding #dg #ei4 ,ground ,rice ,pudding #dg #fj4 ,custard ,pudding #dh #fa4 ,stewed ,pears #dh #fb4 ,harrogate ,pudding #dh ,,iv4 ,sauces4 #a4 ,apple ,sauce #di #b4 ,bread ,sauce #di #c4 ,melted ,butter #di #d4 ,egg ,sauce #ej #e4 ,white ,sauce #ej #f4 ,mint ,sauce #ej #g4 ,onion ,sauce #ej ,v4 ,cakes4 #a4 ,madeira ,cake #ea #b4 ,beverleigh ,buns #eb #c4 ,queen ,cakes #eb #d4 ,raspberry ,sandwich #eb #e4 ,rock ,buns #eb #f4 ,cornflour ,cake #ec #g4 ,oatmeal ,buns #ec #h4 ,lemon ,sandwich ,cakes #ec #i4 ,yorkshire ,parkin #ec #aj4 ,drummond ,cake #ed #aa4 ,gingerbread #ed #ab4 ,ginger ,nuts #ed #ac4 ,victoria ,roll #ee #ad4 ,yorkshire ,cake #ee #ae4 ,sally ,lunn ,teacakes 7,no4 #a47 #ee #af4 ,summerville ,cakes #ee #ag4 ,soda ,cake #ef #ah4 ,brunswick ,cakes #ef #ai4 ,jordan ,cakes #ef #bj4 ,lunch ,cake #ef #ba4 ,plain ,plum ,cake #eg #bb4 ,rice ,buns #eg #bc4 ,raspberry ,buns #eg #bd4 ,walnut ,cake #eh #be4 ,icing for ,walnut ,cake #eh #bf4 ,cocoanut ,pyramids #eh #bg4 ,london ,buns #eh #bh4 ,victoria ,buns #ei #bi4 ,norwegian ,cake #ei #cj4 ,sultana ,cake #ei #ca4 ,cocoanut ,cake #ei #cb4 ,lancashire ,parkin #fj #cc4 ,delicious ,cake #fj #cd4 ,chocolate ,cake #fj #ce4 ,rich ,plum ,cake #fa #cf4 ,plain ,seed or ,currant ,loaf #fa #cg4 ,malta ,cake #fa #ch4 ,small ,rice ,cake #fb #ci4 ,parisian ,sandwich #fb #dj4 ,sultana ,scones #fb #da4 ,york ,teacakes #fc #db4 ,fairy ,cakes #fc #dc4 ,orange ,rock ,cakes #fc #dd4 ,jersey ,cake #fc #de4 ,seed ,bread 7,to ,butter7 #fd #df4 ,queen ,anne's ,cake #fd #dg4 ,spice ,bread #fd #dh4 ,bachelor's ,buttons #fe #di4 ,cocoanut ,fingers #fe #ej4 ,victorine ,buns #fe #ea4 ,orange ,cakes #ff #eb4 ,ginger ,cakes #ff #ec4 ,cherry ,cakes #ff #ed4 ,small ,seed ,cakes #fg #ee4 ,demon ,jumbles #fg #ef4 ,cocoanut ,gingerbread #fg #eg4 ,lemon ,buns #fh #eh4 ,ashton ,sandwiches #fh #ei4 ,christmas or ,wedding ,cake #fh #fj4 ,split ,cakes #fi #fa4 ,baking ,powder ,rolls #fi #fb4 ,american ,cake #gj #fc4 ,shrewsbury ,cakes #gj #fd4 ,swiss ,roll #ga #fe4 ,westwood ,buns #ga #ff4 ,sally ,lunn ,teacakes 7,no4 #b47 #ga #fg4 ,queen ,cakes 7,no4 #b47 #gb #fh4 ,neapolitan ,ribbon ,cake #gb #fi4 ,clancarthy ,buns #gc #gj4 ,spice ,bread #gc #ga4 ,swiss ,cakes 7,another ,method7 #gc #gb4 ,genoa ,cake #gd #gc4 ,fairy ,baskets #gd #gd4 ,fancy ,bread 7,without ,yeast7 #ge ,,vi4 ,biscuits4 #a4 ,picnic ,biscuits #gf #b4 ,rice ,biscuits #gf #c4 ,shrewsbury ,biscuits #gf #d4 ,ginger ,drops #gg #e4 ,seventy ,little ,biscuits for #b;d4 #gg #f4 ,ginger ,biscuits #gg #g4 ,rice ,biscuits #gg #h4 ,seed ,biscuits #gh #i4 ,soda ,biscuits #gh #aj4 ,sweet ,biscuits #gh #aa4 ,chestnut ,biscuits #gh #ab4 ,cocoanut ,biscuits #gi #ac4 ,four pounds of ,biscuits for #h;d4 #gi #ad4 ,chocolate ,biscuits #gi #ae4 ,cinnamon ,stars #gi #af4 ,ratafias #hj #ag4 ,almond ,rings #hj #ah4 ,cheese ,straws #hj #ai4 ,patent ,barley ,biscuits #hj ,,vii4 ,bon ,bons4 #a4 ,french ,almond ,rock #ha #b4 ,candy ,dough #ha #c4 ,candy ,cherries #ha #d4 ,almond ,creams #hb #e4 ,walnut ,creams #hb #f4 ,cream ,dates #hb #g4 ,brandy ,snap 7,no4 #a47 #hb #h4 ,raspberry ,rock #hb #i4 ,cocoanut ,fondant #hc #aj4 ,chocolate or ,coffee ,fondant #hc #aa4 ,nougat #hc #ab4 ,geles ,franaises #hd #ac4 ,chestnut ,bonbons #hd #ad4 ,chocolate ,baisers #hd #ae4 ,yorkshire ,toffee #hd #af4 ,brandy ,snap 7,no4 #b47 #he #ag4 ,marmalade #he #ah4 ,patent ,groats #he ,,viii4 ,beverages4 #a4 ,apple ,wine #hf #b4 ,barley ,water #hf #c4 ,ginger ,beer #hf #d4 ,ginger ,wine #hg #e4 ,lemon ,squash #hg #f4 ,lemon ,water #hg ,,ix4 ,additional ,useful ,recipes4 #a4 ,to ,bottle ,green ,gooseberries #hh #b4 ,gooseberry ,jelly #hh #c4 ,apple ,jelly #hh #d4 ,cough ,mixture #hi #e4 ,pork ,pie ,pastry #hi #f4 ,recipe for ,keeping ,eggs #hi ,i4 ,,savouries4 ,the general rule for roasting or boiling joints is to allow a quarter of an hour for each pound and half an hour over1 unless the meat is preferred underdone4 #a4 ,forcemeat4 #b-oz4 ham4 -lb4 suet #f-oz4 bread crumbs4 #b eggs4 ,salt and pepper4 ,make it into balls or use as stuffing4 ,bake hour4 #b4 ,mince ,meat4 #a-lb4 raisins4 -lb4 sultanas4 #a-lb4 currants4 -lb4 suet4 -lb4 peel4 #a-lb4 sugar4 #a-lb4 apples4 #a-;gill of ,rum4 ,chop the suet very fine1 stone the raisins and chop them1 chop the sultanas1 peel1 and apples1 and add the currants4 ,put in a bowl with the sugar and rum and mix very thoroughly4 ,put in jars and tie down4 #c4 ,potato ,balls4 ,mash the potatoes--season with pepper and salt and little chopped parsley and bind with yolk of egg4 ,form into balls1 dip in egg and bread crumbs and fry in boiling fat or in the oven--serve hot4 #d4 ,tasty dish of ,cold ,cooked ,beef4 ,butter a pie dish and scatter with bread crumbs and chopped parsley4 ,arrange layer of slices of beef with pepper and salt4 ,next1 layer of crumbs1 then beef1 placing sippets of bread on the top4 ,pour gravy over1 and bake #b hours4 #e4 ,savoury ,puffs4 -lb4 potatoes1 yolk of #a egg1 #b-oz4 flour1 pepper1 salt1 and cold meat4 ,mash the potatoes1 add yolk of egg and seasoning1 blend well into dry dough1 roll inch thick1 cut in rounds and fill with rissole mixture1 fold over and press together4 ,fry brown and serve4 #f4 ,breakfast ,dish4 ,boil two eggs twelve minutes and put in cold water4 ,when cool remove shells1 dry with flour1 cover each with sausage meat1 egg and bread crumbs1 and fry in boiling fat till brown4 ,cut in halves and serve4 #g4 ,potato ,cakes4 #a-lb4 mashed potatoes4 #b yolks of eggs4 -lb4 flour4 ,little salt4 ,mix flour and potato1 bind with yolks1 and season4 ,roll out half inch thick4 ,bake in quick oven4 ,split open and butter4 ,serve very hot4 #h4 ,veal ,mould4 #a-lb4 veal4 -lb4 fat bacon4 ,little parsley4 ,grated rind of #a lemon4 #d eggs4 #a-;gill of stock4 ,pepper and salt4 ,boil the eggs hard and cut in slices4 ,chop the parsley and mix it with the rind and seasonings4 ,line a plain mould with pieces of egg at the bottom4 ,cut up the veal in neat1 square pieces1 and put in the mould in alternate layers with cut-up bacon and sliced eggs1 sprinkling each layer with seasoning4 ,when full1 pour in the stock4 ,cover tightly with buttered paper1 putting a plate and weight on the top4 ,bake in a slow oven for #d hours4 ,turn out when cold4 #i4 ,timbales of ,mutton4 -lb4 cold minced mutton4 -lb4 finely chopped mushrooms4 #a teaspoonful chopped parsley4 ,salt and pepper4 #b-oz4 bread crumbs4 -pint gravy4 #b eggs4 #a teaspoonful anchovy essence4 ,put the meat1 crumbs1 parsley and seasonings in a basin1 mix well and add beaten eggs4 ,put into well buttered castle pudding tins1 cover with buttered paper1 and steam hour4 ,turn out and serve with a brown or tomato sauce4 ,any cold meat may be used this way4 #aj4 ,rolled ,steak with ,potatoes4 ,about #b-lbs4 7sufficient for five persons7 of lean1 thick beefsteak4 ,cut in thin slices and roll each piece up with the fat in the middle4 ,place in a large dish and add pepper and salt4 ,fill up with cold water and put in the oven for #b hours4 ,if the gravy boils away1 fill up with boiling water4 ,place whole1 pared potatoes on the top one hour before the dinner is wanted4 ,bake the potatoes brown4 ,serve in the dish4 #aa4 ,salad ,dressing4 ,the yolk of #a egg1 a little mustard and salt1 #a teaspoonful sugar1 #a tablespoonful cream1 and a little vinegar4 #ab4 ,cabbage ,balls4 ,mince some cold cabbage finely1 mix with an equal part of bread crumbs1 season with pepper and salt1 and bind with the beaten egg4 ,form into large sized balls1 roll in flour1 and fry in boiling fat4 ,drain on paper1 sprinkle with salt1 pile in a pyramid1 and serve hot1 with gravy4 #ac4 ,cheese ,croquettes4 #b-oz4 grated cheese1 mixed with some cold mashed potatoes1 season with pepper and salt1 and add about #b-oz4 bread crumbs4 ,mix with half of a beaten egg1 and form into balls4 ,dip them in rest of egg1 and fry in boiling fat or bake in a tin with dripping in the oven4 ,serve hot4 #ad4 ,potato ,ribbons4 ,peel the potatoes1 then peel round and round very thinly4 ,let them lie in cold water for an hour1 drain1 place in frying basket1 plunge into hot fat1 drain on paper and serve hot4 #ae4 ,rissoles ,lilian4 ,cold meat4 #a egg4 -pint bread crumbs4 ,seasoning and gravy4 ,mince the meat finely1 and put in a bowl with bread crumbs4 ,bind with the egg and a little gravy1 but they must be stiff4 ,put a little of the mixture in the bottom of a floured teacup and press it down1 then turn out into well-greased dripping tin and bake4 ,serve hot1 with gravy4 #af4 ,fish ,cakes4 -lb4 cold fish4 teaspoonful salt4 ,bread crumbs4 -lb4 mashed potatoes4 teaspoonful pepper4 #b-oz4 butter4 ,remove bones from fish1 mix with the potato1 and add the melted butter1 salt1 pepper and one and a half beaten eggs4 ,make into flat round cakes1 brush over with rest of egg and cover with bread crumbs4 ,fry in hot fat #d or #e minutes4 ,drain and serve hot4 #ag4 ,savoury ,omelette4 #a-oz4 butter4 #b eggs4 ,chopped parsley4 ,pepper and salt4 ,beat eggs slightly1 and add seasoning4 ,when the butter is hot in the frying-pan1 pour in the eggs1 stir to prevent sticking1 and as soon as it commences to set1 draw towards the handle of the pan1 turn over and cook for a minute4 ,serve hot4 #ah4 ,dough ,nuts4 #a-oz4 castor sugar4 -lb4 flour4 #b-oz4 butter4 #a egg4 ,spice or ginger4 #a-;gill milk4 ,pinch of salt4 ,rub butter into flour1 mix dry ingredients1 make into a paste with egg and milk1 roll out1 cut with a round cutter1 then take the centre out with a smaller one1 fry in hot fat and dredge freely with sugar4 #ai4 ,cheese ,straws4 #b-oz4 butter4 #c-oz4 grated cheese4 #a tablespoonful water4 ,salt4 #b-oz4 flour4 #a yolk of egg4 ,pepper4 ,cayenne4 ,mix well1 roll into fingers and rings4 ,bake #g minutes4 ,when cold put two or three straws through each ring4 #bj4 ,egg ,bacon ,pie4 ,put a layer of pastry in a soup plate1 put small pieces of cooked ham or bacon in1 beat one or more eggs1 season with pepper1 pour over the bacon1 and cover with pastry and bake4 #ba4 ,another ,cold ,meat ,dish4 ,make a batter of #c tablespoonsful of flour1 -pint of milk1 one egg4 ,chop the meat1 add half a boiled onion1 teaspoonful chopped parsley1 and salt4 ,stir into the batter4 ,grease a pie dish1 stir in the omelette1 and bake hour4 ,turn out on a dish1 and serve with gravy4 #bb4 ,scrambled ,eggs4 #a egg4 #a-oz4 butter4 #a tablespoonful milk4 ,pepper and salt4 ,put butter in pan1 and when melted1 add eggs and milk4 ,stir until it thickens1 and serve on buttered toast4 ,use more eggs for more than one person4 #bc4 ,meat ,roll4 #a-lb4 beefsteak or veal 7minced raw74 -lb4 minced ham4 #b eggs4 #f-ozs4 bread crumbs4 ,mix all well together1 and form into a roll1 place in a cloth tied at each end1 and steam #b hours4 ,serve hot or cold4 #bd4 ,pommes de ,terre la ,reine4 ,take some boiled potatoes and mash them finely4 ,take any cold meat1 and chop it also finely4 ,make the meat and potato in little balls1 cover with egg and bread crumbs1 and fry in boiling fat4 ,serve on a d'oyley4 ,gravy is an improvement4 #be4 ,dormers4 -lb4 cold meat4 #c-ozs4 boiled rice4 ,pepper1 salt4 #b-ozs4 suet4 #a egg4 ,bread crumbs4 ,gravy4 ,chop the meat and suet and rice finely4 ,mix well together and add seasoning and egg4 ,roll in shapes1 sprinkle with bread crumbs1 and fry in hot dripping a light brown4 #bf4 ,beef or ,veal ,mould4 #a-lb4 beef or veal4 small packet of gelatine4 #b eggs4 ,put the gelatine to soak in a little cold water4 ,cut the meat into small pieces1 or put through the mincing machine1 and stew till tender in enough water to cover it4 ,boil the eggs hard and arrange them in a mould4 ,add the gelatine to the liquid1 and pour the whole into a mould and put in a cool place to set4 ,there should not be more liquid than will fill the mould4 #bg4 ,gravy for ,mutton4 ,pour off nearly all the fat from the joint1 and make a thin gravy by pouring boiling water over the meat4 ,replace in the oven and boil a few minutes4 ,add a little gravy browning if liked1 also add pepper and salt4 #bh4 ,gravy for ,beef4 ,pour off nearly all the dripping from the joint4 ,pour boiling water over the meat and season with pepper and salt1 adding gravy browning if desired4 ,mix a little flour and cold water to a smooth paste1 and thicken with boiling water1 and add to the gravy1 stirring thoroughly and returning to the oven to boil4 #bi4 ,beefsteak ,pie4 ,take from #a to #b lbs4 of beefsteak1 according to the quantity required1 and cut into small pieces4 ,place it in a pan with sufficient cold water to cover4 ,season with pepper and salt1 and stew for #a hours4 ,have ready a pie dish lined with crust1 into which put the stewed steak and part of the gravy4 ,put on the cover and bake about of an hour4 ,use the rest of the gravy as required4 ,make the crust according to 8,pie ,pastry0 recipe4 #cj4 ,tasty ,dish of ,beefsteak4 ,take as much beefsteak as is required and place it in an enamelled pie dish1 cover with cold water and put into the oven to stew1 placing an inverted pie dish on the top4 ,season with pepper and salt4 ,add more boiling water as the other evaporates4 ,stew for #b hours1 but a quarter of an hour before dishing up thicken the gravy with flour and water and let it boil up4 #ca4 ,cold ,meat ,pts4 ,take the remains of a joint and mince very finely4 ,place in a basin1 add a little gravy to moisten1 and mix well1 seasoning with pepper and salt4 ,have ready some patty pans lined with pie pastry1 into which put a portion of the mince1 and cover with a pastry lid4 ,bake until the pastry is brown1 and serve hot on a d'oyley4 ,put some good gravy in a tureen to serve with the pts4 #cb4 ,potted ,beef4 ,take #a-lb4 of second beefsteak and cut into small pieces1 and cover with cold water and put in a pan and stew gently for about #a hours4 ,put through the mincing machine twice4 ,place in a basin and add as much of the gravy as is necessary to moisten slightly4 ,mix and beat thoroughly and put into pots1 making the surface very smooth4 ,melt some butter and pour a little into each pot4 ,decorate when cold with a sprig of parsley4 #cc4 ,pommes de terre au ,lait4 ,cut some cooked potatoes into slices and lay them in a pan of warm milk4 ,boil for a few minutes1 when the milk will become thick4 ,add a little butter1 parsley1 and nutmeg to the contents of the pan and serve at once4 #cd4 ,pommes de terre ,l'cosse4 ,take some large raw potatoes and cut them into square shapes4 ,blanch them in salt and water1 and then scoop out the centre of each potato with a spoon4 ,fill up the holes with finely chopped meat or ham4 ,lay the stuffed potatoes in a dripping tin1 cover with gravy or water and a little gravy browning4 ,bake slowly until tender1 pouring the gravy over them from time to time until they present a glac appearance4 #ce4 ,potato ,croquettes4 ,take some mashed potatoes and add #b-oz4 butter1 #b eggs1 and teacup of flour1 and a little grated nutmeg4 ,mix all well together1 and if hot1 let it get cold4 ,form into fingers1 cover with egg and flour1 and fry in boiling fat4 #cf4 ,a dainty way of ,cooking an ,egg4 ,take a large saucer1 and rub it with butter1 and set it over a pan of boiling water4 ,beat an egg lightly with #a tablespoonful of milk and a pinch of pepper and salt4 ,strain into the saucer1 cover it1 and leave for #aj minutes to cook4 #cg4 ,beef ,tea ,custard4 ,beat a fresh egg1 strain into a gill of beef tea1 and add salt to taste4 ,turn into a small buttered cup1 cover with buttered paper1 and steam #bj minutes4 ,the water should not boil4 ,this can be turned out and eaten either hot or cold4 #ch4 ,beef ,tea4 ,take #a-lb4 of steak1 neck1 or shin of beef4 ,cut it into small pieces1 put it into a basin1 and cover with cold water1 leaving for an hour or two4 ,place in a double pan or in any pan that will allow the contents to gently simmer1 and simmer for two or three hours1 when it will be ready for use4 ,add salt and pepper if desired4 #ci4 ,dainty way of ,serving ,mashed ,potatoes4 ,steam the potatoes for about half an hour1 mash well or put through a potato sieve4 ,have ready a basin1 the bottom and sides of which have been greased with lard or butter and sprinkled with bread raspings4 ,press the potatoes into the basin and turn out into a tureen4 #dj4 ,fried ,potatoes4 ,peel the potatoes and leave whole1 unless very large4 ,place in a dripping tin1 in which there is a depth of an inch of hot dripping1 and put into a fairly hot oven4 ,as the potatoes brown on the one side1 turn on the other4 ,when cooked1 which should be in about half an hour1 strain well and serve in a tureen4 #da4 ,ragut of ,mutton and ,eggs4 ,mince finely any cold mutton and season with pepper and salt4 ,place in a dish in the oven and simmer half an hour4 ,fry as many eggs as required1 and have ready a hot dish with pieces of toast arranged on it4 ,turn the meat on to the dish and place the eggs on the top and serve4 ,,ii4 ,,pastry4 #a4 ,short ,pastry 7,rich74 #f-ozs4 flour4 #d-ozs4 butter4 #a-oz4 castor sugar4 ,pinch of salt4 ,yolk of egg4 ,water4 ,mix sugar and salt with flour1 rub the butter lightly in1 add yolk of egg and enough water to make into a stiff paste4 ,roll out once1 and it is ready for use4 #b4 ,ground ,rice ,cheesecakes4 ,breakfast cup of ground rice4 ,ditto of castor sugar4 #a egg4 -lb4 butter4 ,almond flavouring4 ,cream the butter and sugar1 add egg1 rice1 etc4 ,mix well and use4 #c4 ,cocoanut ,cheesecakes4 #b-ozs4 cocoanut4 #a-ozs4 castor sugar4 #a tablespoonful flour4 #a-ozs4 butter4 #a egg4 ,cream the butter and sugar1 add egg and flour1 and lastly cocoanut4 ,put a spoonful of the mixture into patty pans lined with pastry and bake4 #d4 ,macaroons4 #b eggs 7whites74 ,pinch of salt4 #b-oz4 castor sugar4 #b-ozs4 ground almonds4 ,whip the whites to a stiff froth1 add sugar and almonds4 ,fill patty pans and bake4 #e4 ,maids of ,honour4 -lb4 castor sugar4 #c eggs4 #b-oz4 butter4 #b lemons4 ,put the butter into a pan1 and when melted1 stir sugar in1 then add grated rind of one lemon and the juice of two4 ,add beaten eggs1 and simmer gently till thick4 ,fill lined patty pans with the mixture and bake4 #f4 ,lemon ,curd4 #a-lb4 lump sugar4 #c eggs4 -lb4 butter4 #b lemons4 ,melt the butter and sugar in a pan1 add juice of lemons and beaten eggs and stir until it is very thick4 ,put in jars and when cold1 tie down4 ,it will keep for months4 #g4 ,welsh ,cheesecakes4 ,line tart tins with pastry and fill with mixture made of the weight of #a egg in butter1 sugar and flour and #a teaspoonful baking powder4 ,put a little jam in bottom of tins and then a spoonful of mixture4 ,bake in moderate oven4 #h4 ,milk ,rolls4 ,dissolve -oz4 yeast in -pint milk4 ,add pinch of salt and mix to a smooth dough with flour4 ,set to rise #b hours1 turn on board and form into twists1 coils1 c4 ,set to rise again1 brush with milk and bake4 #i4 ,almond ,cheesecakes4 #d-oz4 ground almonds4 #a egg4 #d-oz4 castor sugar4 #b-oz4 butter4 ,mix well together4 ,line patty pans and fill with mixture4 ,place bars of pastry across and bake4 #aj4 ,bakewell ,cheesecakes4 ,weight of #a egg in butter1 sugar and flour4 teaspoonful baking powder4 #a egg4 grated lemon4 ,line patty pans with pastry1 put in each a little jam1 then the mixture4 #aa4 ,pastry ,sandwiches4 ,make some short crust with #c-oz4 butter and -lb4 flour4 ,roll out half the pastry1 spread with jam1 cover with the other half and bake4 ,when cold1 ice evenly and dry in a slow oven or near the fire4 #ab4 ,french ,tartlets4 #b eggs4 -lb4 crushed ratafias4 #b-ozs4 castor sugar4 ,put a spoonful of mixture in each lined tin1 then a spoonful of jam1 then the mixture on the top and bake4 #ac4 ,apple ,cheesecakes4 -lb4 apple pulp4 #b-ozs4 sugar4 #b yolks4 #b-ozs4 butter4 ,rind and juice of lemon4 #a white of egg4 ,melt the butter1 and add to the apple with lemon and sugar1 and lastly1 beaten yolks and stiff white4 #ad4 ,good ,family ,pastry4 ,to every pound of flour allow -lb4 of lard and teaspoonful of salt4 ,rub the lard in1 and mix to smooth paste with water4 ,roll out once altogether1 and then use as required4 ,bake in a quick oven4 ,add #a-oz4 more lard to make extra good4 #ae4 ,pie ,pastry4 ,to every pound of flour1 allow #c-ozs4 of lard1 #c-ozs4 of dripping1 #c teaspoonsful baking powder1 and half a teaspoonful salt4 ,mix to a stiff dough with cold water and use as required4 ,,iii4 ,,custards1 ,,puddings1 ,,blanc ,,manges4 #a4 ,lemon ,rice ,pudding4 ,boil a cup of rice until soft1 put in dish and add grated rind of #a lemon1 yolks of #b eggs1 little more than #a pint of milk and a pinch of salt4 ,bake #a hour4 ,beat to froth the whites of eggs with #a cup of powdered sugar and the juice of #a lemon4 ,spread over pudding when cold and put in the oven to brown4 #b4 ,sponge ,cake ,pudding4 ,split some sponge cakes into slices and spread with jam and place in a pie dish4 ,beat #b eggs and #a dessertspoonful of sugar together1 add -pint milk1 a little nutmeg1 and stir4 ,pour the custard over the cakes in the dish4 ,bake in a slow oven till set--about hour4 #c4 ,strawberry ,blanc ,mange4 #b tablespoonsful cornflour4 #a leaf of strawberries4 #a-pints milk4 #b tablespoonsful sugar4 ,mix the cornflour with a little milk then add the rest and boil till stiff4 ,add sugar and pour into mould and push strawberries down here and there4 #d4 ,honeycomb4 #c teacups milk4 #c eggs4 #a small teacup sugar4 -oz4 gelatine4 ,soak gelatine for #a hour in a teacup of milk1 put the remainder of the milk over the fire with the sugar and gelatine till dissolved4 ,add beaten yolks of eggs to the milk and stir well until on the verge of boiling4 ,have the whites beaten to a stiff froth in a bowl1 into which pour the contents of the pan4 ,stir up quickly and pour into a mould until set4 #e4 ,lemon ,mould4 #b-oz4 cornflour4 #a-pint water4 #f-oz4 castor sugar4 #b lemons4 ,yolks of #b eggs4 ,mix the cornflour with a little of the water and put rest of water in a pan with sugar and lemon rind4 ,bring to a boil and boil #e minutes4 ,strain into cornflour the lemon juice and yolks of eggs4 ,stir till it boils and boil #c minutes4 #f4 ,baroness ,pudding4 -lb4 suet4 -lb4 flour4 -lb4 raisins4 -pint milk4 ,chop the suet1 stone the raisins and cut in halves and mix with the flour4 ,moisten with milk and boil #d hours4 #g4 ,holderness ,pudding4 -lb4 suet4 -lb4 raisins4 #d tablespoonsful treacle4 -lb4 currants4 -lb4 bread crumbs4 #a-pint milk4 ,chop the suet and stone the raisins and mix all well together and boil #c hours4 #h4 ,lemon ,pudding4 #aj-oz4 bread crumbs4 #b-oz4 butter4 #d eggs4 #b-pints milk4 -lb4 sugar4 ,grated rind of #a lemon4 ,bring the milk to boiling point1 stir the butter in1 and add the other ingredients4 ,put pastry round a dish1 fill with the mixture1 and bake hour4 #i4 ,parson's ,pudding4 -lb4 chopped suet4 -lb4 currants4 #a tablespoonful moist sugar4 -lb4 flour4 -lb4 raisins4 teaspoonful ground ginger4 teaspoonful salt4 ,mix well and boil #c hours4 #aj4 ,queen's ,pudding4 #d-oz4 bread crumbs4 #d tablespoonsful strawberry jam4 ,place in a pie dish1 and pour custard on made from #a egg and #a-pint milk4 ,bake hour4 #aa4 ,ideal ,pudding4 -pint bread crumbs4 ,grated rind of #a lemon4 #a-oz4 butter4 #a-pint boiling milk4 #a tablespoonful sugar4 ,yolks of #b eggs4 ,butter a dish1 pour in the mixture and bake until set4 ,beat the whites of eggs and pile on the top of pudding and put in the oven to brown4 #ab4 ,curd ,pudding4 #a-lb4 curd4 #c tablespoonsful bread crumbs4 #a tablespoonful milk4 #b-oz4 butter4 #b tablespoonsful sugar4 #b eggs4 ,mix all together1 and bake #bj minutes in the dish4 ,good either hot or cold4 #ac4 ,chocolate ,blanc ,mange4 #a-oz4 gelatine4 #a-pint milk4 #b-oz4 grated chocolate or cocoa4 -lb4 sugar4 ,dissolve the gelatine in half of the pint of milk4 ,grate the chocolate and mix it and the sugar to a smooth paste with a little milk4 ,place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate1 c4 ,boil for #ab minutes1 stirring all the time one way4 ,put in a mould4 #ad4 ,suet ,dumplings4 -lb4 suet4 -lb4 flour4 ,chop suet very fine1 add flour and #a teaspoonful baking powder 7if liked74 ,mix with water and boil4 ,be sure the water is boiling4 #ae4 ,snow ,pudding4 small packet of gelatine4 ,juice of #b lemons4 #e-oz4 castor sugar4 ,whites of #c eggs4 ,put gelatine to soak in teacup of cold water for about hour4 ,then pour breakfast cup of boiling water on1 when quite dissolved add lemon juice and sugar1 strain1 add whites of eggs put in large bowl and beat with egg whisk about hour--more in hot weather4 #af4 ,french ,pancakes4 #c eggs4 #c-oz4 sifted sugar4 -pint of warmed milk4 #c-oz4 butter4 #c-oz4 flour4 ,beat eggs and add to butter1 stir in sugar and flour4 ,mix well and add the milk and beat a few minutes4 ,put on a buttered dish1 and bake #bj minutes4 #ag4 ,german ,pancakes4 #b tablespoonsful flour4 #b eggs4 #b teaspoonsful castor sugar4 cup milk4 ,bake very quickly and eat at once4 #ah4 ,junket4 #a-pint new milk4 #c or #d nibs of sugar4 #a tablespoonful rennet4 ,little nutmeg4 ,make the milk warm1 put the sugar in a basin1 pour the milk into it and stir well until the sugar is dissolved1 then add the rennet and stir very quickly1 put in a cool place as gently as possible4 #ai4 ,three ,minutes ,pudding4 #a tablespoonful flour4 #a teaspoonful baking powder4 #a tablespoonful sugar4 #a egg4 ,beat the egg1 add sugar c41 and beat well4 ,place in a dripping tin and bake lightly4 ,take very quickly from the tin and spread with preserve and roll up and sift sugar over4 ,eat with plain sauce4 #bj4 ,german ,pudding4 ,toast some thin slices of stale bread quite brown1 put in a dish with jam between4 ,make a cold custard1 of an egg and sufficient milk to fill the dish1 and #a tablespoonful of sugar4 ,mix and pour over the toast and stand #bj minutes4 ,put a little dripping on the top and bake brown4 #ba4 ,rhubarb ,mould4 ,rhubarb sufficient to fill a quart basin4 ,put in pan with #a-;gill of water and boil gently4 ,add sugar to taste with a little lemon juice1 stir well and pour out4 ,put with it -oz4 gelatine 7previously soaked and dissolved74 ,add #e or #f drops of cochineal4 ,beat the rhubarb briskly and when well mixed and cool turn into mould and leave to set4 ,serve with whipped cream4 #bb4 ,imperial ,pudding4 ,grate #f-oz4 bread crumbs1 pare1 core and slice #f-oz4 apples4 ,well grease pie dish1 strew bread crumbs over the bottom and sides1 cut a thin slice of bread and lay in the bottom of dish on the crumbs1 put layer of apples and grate some nutmeg and strew #a tablespoonful sugar over the apples2 next1 layer of crumbs1 then apples1 c41 finishing with crumbs4 ,mix #a egg with -pint milk1 pour over pudding1 put a piece of dripping on the top1 place in the oven1 and bake hour4 ,turn out on hot dish4 #bc4 ,fig ,pudding1 7,no4 #a47 -lb4 flour4 -lb4 suet4 -lb4 bread crumbs4 #f-oz4 chopped figs4 ,mix with #b eggs1 and boil #b or #c hours4 #bd4 ,sultana ,pudding4 #f-oz4 flour4 #c-oz4 sultanas4 #a teaspoonful baking powder4 #c-oz4 suet4 #a-oz4 sugar4 #a egg4 ,make to stiff dough with a little milk1 and boil #c hours4 #be4 ,trieste ,pudding4 ,pare and core #a-lb4 apples and stew in a little water and sugar to taste with a few cloves4 ,when cool mix a teacupful of bread crumbs and yolks of #b eggs with the apple4 ,the bread should absorb the apple juice1 if not add more bread4 ,warm #a-oz4 butter and stir in4 ,place in greased dish1 and bake #dj minutes4 ,whip whites of eggs to stiff froth1 pile on the pudding and lightly brown4 #bf4 ,stewed ,figs4 ,wash #a-lb4 figs1 place in pan1 add enough boiling water to cover them2 add #a tablespoonful treacle and #a teaspoonful finely chopped lemon peel4 ,cover the pan1 and simmer till tender2 serve cold4 #bg4 ,baked ,milk 7,for ,fruit74 ,put -pint milk into a jar1 and place in warm oven for #e or #f hours1 when it should be as thick as rich cream4 #bh4 ,baked ,rhubarb ,pudding4 ,butter the bottom of a dish1 and cover with bread crumbs1 then a layer of rhubarb1 cut in #a-;inch pieces4 ,sprinkle #a tablespoonful of sugar over1 and fill the dish with alternate layers2 the last layer must be crumbs4 ,put a few bits of butter on the top and bake #a hour4 #bi4 ,apple ,snow4 ,place sponge cakes in a glass dish1 cover with custard1 and leave to soak a few hours4 ,cover with dry stewed apples to which has been added sugar and lemon juice4 ,pile whisked whites of two eggs on the top and serve4 #cj4 ,prune ,mould4 #a-lb4 prunes4 #a-oz4 gelatine4 ,little cinnamon4 #c-oz4 castor sugar4 ,few strips lemon rind4 ,few drops cochineal4 ,clean the prunes and soak overnight1 next day stew till soft1 with sugar and peel4 ,take out the stones1 crack them1 and keep the kernels4 ,dissolve the gelatine in hot water1 and stir into the fruit and sweeten to taste4 ,have a plain mould wetted1 and arrange kernels in it1 and pour in the prunes1 c41 and set to cool4 ,turn out1 scoop a hollow place in the top of the mould with a silver knife dipped in boiling water1 and fill with whipped cream4 #ca4 ,bachelor's ,pudding4 #d-oz4 suet4 #d-oz4 flour4 #d-oz4 apples4 #b-oz4 sugar4 #d-oz4 bread crumbs4 #d-oz4 currants4 #c eggs4 ,little nutmeg4 ,juice of #a lemon4 ,chop the apples and suet1 add currants1 c4 ,beat well and boil #c hours4 #cb4 ,raspberry ,sponge4 #a white of egg4 #a tablespoonful lemon juice4 -pint sieved jam4 #a-oz4 sugar4 -oz4 gelatine4 -pint water4 ,dissolve gelatine1 add egg and jam 7heated to make it thin7 whisk till stiff4 ,pile on a glass dish4 ,a few drops of cochineal if necessary4 #cc4 ,lemon ,cream4 -oz4 gelatine4 #a pint milk4 #a egg4 -pint water4 #d-oz4 sugar4 #c lemons4 ,put the rind of #b lemons in a pan with milk1 and let it infuse4 ,when boiling1 let it cool slightly1 and pour on beaten egg4 ,melt the gelatine in water and let it just reach boiling point1 then add the juice of #c lemons and sugar4 ,slightly cool1 then add to egg and milk4 ,if too hot it will curdle4 #cd4 ,gteau de ,riz4 #a pint milk4 #b-oz4 ground rice4 -pint sieved raspberry jam4 #a-oz4 castor sugar4 -oz4 gelatine4 #d drops cochineal4 ,cook the rice in the milk till it thickens1 take it from the fire and stir the sugar and jam in4 ,add the strained gelatine 7which has been dissolved in hot water71 colour and serve4 ,whipped cream improves this dish4 #ce4 ,kingston ,puddings4 #c-oz4 butter4 #b-oz4 castor sugar4 #c-oz4 flour4 -pint milk4 ,melt butter1 add sugar1 etc4 ,bake in buttered cups hour4 ,serve with sauce4 #cf4 ,fig ,pudding 7,no4 #b47 -lb4 figs4 #f-oz4 brown sugar4 -lb4 suet4 ,nutmeg to taste4 -lb4 bread crumbs4 #b eggs4 #d-oz4 flour4 ,little milk4 ,mix well and steam #c hours4 #cg4 ,cheese ,pudding 7,no4 #a74 ,few slices of thin bread and butter4 #a egg4 ,pepper and salt4 -pint milk4 #c-oz4 grated cheese4 ,bread crumbs4 ,grease a pie dish1 and coat with crumbs4 ,put in a layer of bread and butter1 then cheese and seasoning1 and so on1 with a layer of cheese on the top4 ,beat an egg1 add it to the milk1 and pour it on gradually4 ,there will seem to be too much liquid at first1 but it will soak up4 ,put a few bits of butter on the top4 ,bake until set4 #ch4 ,paragon ,pudding4 #a-lb4 cooked potatoes4 #e-oz4 loaf sugar4 #b lemons4 #b-oz4 butter4 #b eggs4 ,pinch of salt4 ,rub the potatoes through a sieve while hot1 melt the butter and add it to them1 then the grated rind1 sugar1 eggs1 and lemon juice4 ,stir well4 ,bake in a pie dish in a moderate oven #cj minutes4 ,turn out and serve hot1 sprinkled with sugar4 #ci4 ,cambridge ,pudding4 #a-lb4 flour4 #a egg4 -lb4 apples1 peeled1 cored and sliced4 #a-pts4 skimmed milk4 #b-oz4 sugar4 ,make a smooth batter of flour1 milk1 and egg1 add sugar and apples4 ,pour into a well-greased basin4 ,boil #b hours4 ,any fruit can be substituted4 #dj4 ,sago ,jelly4 #e-oz4 sago4 #b-oz4 castor sugar4 #a-pints water4 raspberry jam4 ,soak the sago in the water overnight1 then cook it till quite clear and tender1 and add sugar and jam to taste4 ,add a few drops of cochineal1 and pour into a mould4 ,turn out when cold and serve with custard4 #da4 ,orange ,meringue4 #c oranges4 sugar to taste4 -oz4 cornflour4 #b eggs4 -pint milk4 ,peel and slice oranges1 and put them in a pie dish4 ,cook the rind in the milk1 and when boiling1 strain the milk4 ,make a custard of it1 and the cornflour and yolks4 ,pour over oranges4 ,when cold and set1 beat the whites stifly1 add sugar and lemon juice1 and pile on the top4 ,put in the oven to set4 #db4 ,spanish ,custard4 #c or #d stale sponge cakes4 #b-oz4 sweet almonds4 #a teaspoonful vanilla4 -oz4 cornflour4 -pint milk4 #b eggs4 #b-oz4 chocolate4 ,cut the cakes in strips1 and pile in a glass dish4 ,add the vanilla to #b tablespoonsful of milk1 and put slowly on the cake1 letting it all soak in4 ,make a custard of eggs1 milk1 and cornflour4 ,melt the chocolate in a spoonful or two of milk1 and add it to the custard4 ,sweeten if necessary4 ,pour over the cake4 ,blanch1 roughly chop1 and brown the almonds1 and scatter over the whole4 #dc4 ,cheese ,pudding 7,no4 #b74 #d-ozs4 bread crumbs4 #b tablespoonsful grated cheese4 ,little pepper1 salt and cayenne4 #b eggs4 ,little milk4 ,bake in a buttered dish sprinkled with grated cheese1 and put small pieces of butter on the top of the pudding4 #dd4 ,apple ,trifle4 ,peel and core some apples1 and stew till tender1 adding very little water4 ,beat to a smooth pulp1 sweeten to taste1 flavour with lemon1 and when cold1 put into a glass dish4 ,pour a thick custard over the apples1 and garnish with fancy biscuits4 #de4 ,economic ,custard4 ,put #b or #c well-beaten eggs to nearly #a quart of milk1 and add about #a tablespoonful cornflour mixed with a little of the milk4 ,pour into a pan1 and heat until thick enough1 stirring all the time4 ,when finished1 add sugar and flavouring to taste4 ,put in a cool place4 #df4 ,tasmanian ,pudding4 ,take #b-oz4 large sago and swell in a pan on the fire in -pint of milk4 ,pare1 core and slice #b large apples1 put them in the oven with a little sugar and water and cook till tender4 ,take the sago from the fire when it has absorbed the milk4 ,beat up #a egg with #a pint of milk1 mix with the sago1 and add teaspoonful grated ginger4 ,when the apples are tender1 mix all well together1 and put in a pie dish and bake hour4 #dg4 ,yorkshire ,pudding4 #d or #e tablespoonsful flour4 ,milk4 #b eggs4 ,put the flour into a bowl and make to smooth paste with a little milk1 add the eggs without beating them1 then beat #c or #d minutes adding more milk until the batter is the desired thickness1 7a little thinner than cake mixture47 ,have ready a dripping tin with a depth of inch of hot dripping in it and pour the batter in and bake in a hot oven about #bj minutes4 #dh4 ,steamed ,batter ,pudding4 ,make the same as ,yorkshire pudding1 putting the batter into a cloth1 wrung out in boiling water and steam #a hours4 ,serve with jam or raspberry vinegar4 #di4 ,chocolate ,pudding4 -lb4 bread crumbs4 #b-oz4 castor sugar4 #a-pint milk4 #b eggs4 #a-oz4 cocoa4 vanilla essence4 ,boil the milk1 add the cocoa1 stir in the bread crumbs1 sugar1 yolks of eggs and essence1 bake in a slow oven till set1 whip the whites to a stiff froth1 and cover the pudding4 ,put in the oven to brown slightly4 #ej4 ,gle la ,normandie4 ,a packet of blanc mange powder made as directed1 pour into small dariole moulds4 ,dissolve a packet of raspberry jelly and pour on a meat dish1 so that it will be inch thick4 ,when both are set turn the blanc manges on to a dish1 and cut out rounds of jelly with a fluted pastry-cutter1 and place on the top of the blanc manges4 ,chop the remainder of jelly and garnish with it4 #ea4 ,chocolate ,blanc ,mange4 #c-oz4 cornflour4 #b-oz4 sugar4 ,few drops of vanilla4 #a-pints milk4 #a-oz4 cocoa4 ,mix cornflour and cocoa in a basin1 with sufficient milk to make a smooth paste1 and add rest of milk1 boil till thick4 ,add sugar and flavouring1 and turn into wet mould to set4 #eb4 ,eastbourne ,pudding4 #f-oz4 flour4 #b-oz4 sugar4 #a teaspoonsful baking powder4 #d-oz4 butter or lard4 #d-oz4 sultanas4 #a egg4 ,bake in good oven hour4 #ec4 ,summerville ,plum ,pudding4 #a-lbs4 suet4 -lb4 candied peel4 #a-lb4 raisins 7stoned74 #a-lb4 sultanas4 #i eggs4 #a-lb4 currants4 #a nutmeg 7grated74 -lb4 bread crumbs4 #a-lb4 flour4 -pint brandy4 ,boil #aa hours4 #ed4 ,victoria ,pudding4 #b teacups flour4 #b teaspoonsful baking powder4 #a cupful castor sugar4 #b tablespoonsful butter4 #a egg4 ,mix with a little milk4 ,beat well and bake in a greased dish until brown4 ,serve with sauce4 #ee4 ,prune ,gteau4 #a-lb4 prunes4 #c-oz4 sugar4 -pint water4 -oz4 gelatine4 ,well wash the prunes and stew in -pint of the water4 ,rub through a sieve4 ,dissolve the gelatine in the remaining -pint of water1 and add it to the prune pulp4 ,colour with a little cochineal4 ,put all into a mould1 and sprinkle with cocoanut when it is turned out4 #ef4 ,raspberry ,pudding4 #b eggs and their weight in flour1 butter and sugar1 #b tablespoonsful raspberry jam1 and teaspoonful carbonate of soda4 ,mix all well together and boil or steam #b hours4 ,serve with sauce4 #eg4 ,rice ,pudding4 ,put #b tablespoonsful rice into a dish1 and fill up with milk4 ,add #a tablespoonful ,demerara sugar and a tiny piece of butter4 ,bake in a steady oven at least #a hours4 #eh4 ,small ,sago ,pudding4 ,put #b tablespoonsful sago into a dish and just cover with cold water4 ,place in the oven1 and when the water has been all soaked up1 take from the oven and beat well with a fork1 adding gradually sufficient milk to nearly fill the dish4 ,add a tablespoonful sugar and a well-beaten egg4 ,cook for about three-quarters of an hour4 #ei4 ,ground ,rice ,pudding4 ,put into a pan two or three tablespoonsful of ground rice and as much milk as the size of the pudding requires4 ,simmer for about #bj minutes and turn into a dish4 ,add sugar and a beaten egg and put into the oven for about half an hour4 #fj4 ,custard ,pudding4 ,beat #b eggs well and add them to #a pint of milk and sweeten to taste1 adding a little grated nutmeg4 ,place all in a dish and bake slowly for about an hour4 ,be careful not to let the mixture boil1 or the pudding will not be quite so nice4 #fa4 ,stewed ,pears4 #h large pears4 #f cloves4 #e-oz4 loaf sugar4 -pint water4 ,peel the pears1 halve them1 and remove the cores and leave the stalks on4 ,put them into a lined saucepan with the above ingredients1 and let them simmer very gently until tender1 which will be in #c or #d hours4 ,as each one is done1 carefully lift out without breaking on to a glass dish4 ,boil up the syrup #b or #c minutes1 cool a little and pour over the pears4 ,add a few drops of cochineal to improve the colour4 ,do not let the fruit boil1 but gently simmer4 #fb4 ,harrogate ,pudding4 ,take about a pound of any kind of red fruit and stew it 7with sugar to taste7 in a pan until tender4 ,line a basin or mould with slices of bread about half-an-inch thick4 ,strain the fruit into the mould and cover with bread4 ,pour as much juice over the whole as will completely saturate the bread4 ,put a heavy plate on the top for at least #b hours4 ,turn out on to a dish and pour any remaining juice round4 ,,iv4 ,,sauces4 #a4 ,apple ,sauce4 ,pare1 core1 and slice #f apples1 put them in a pan with -oz4 butter1 #a-oz4 moist sugar1 teaspoonful grated nutmeg1 and #a teacupful of cold water4 ,boil till the apples are reduced to a pulp1 beat with fork and serve4 #b4 ,bread ,sauce4 7,a ,quick ,way of making it47 ,put about -pint milk into a pan1 with some stale bread broken in1 let it boil and then beat with a fork4 ,if not stiff enough1 add more bread4 ,season with pepper and salt1 and serve4 #c4 ,melted ,butter4 #b tablespoonsful flour4 ,butter size of walnut4 #a pint water4 ,put the flour in a basin1 and mix with a little cold water1 then pour boiling water on1 stirring well all the time4 ,put all in a pan1 and boil till thick enough4 ,if it is lumpy1 strain and put in a sauce-boat1 with the butter in the middle4 #d4 ,egg ,sauce4 ,make same as for ,melted ,butter1 adding #a or #b hard-boiled eggs finely chopped4 ,if ,parsley ,sauce is required add parsley instead of eggs4 #e4 ,white ,sauce4 #b tablespoonsful flour4 #a pint milk4 ,mix the flour with a little milk1 and then add the rest of milk4 ,put in a pan and boil until it is the thickness required4 ,strain if necessary4 ,this is used for fowls1 rabbits1 c4 #f4 ,mint ,sauce4 ,chop some mint very finely1 and place in a sauce-boat4 ,add a dessertspoonful of sugar1 and enough vinegar to cover it well4 ,do not make this sauce long before it is required1 as the mint will turn yellow4 #g4 ,onion ,sauce4 ,peel the onions1 and boil till tender1 squeeze the water from them and chop them4 ,add them to white sauce 7recipe given71 boil all up once and serve4 ,v4 ,,cakes4 ,a few hints about ,cakes4 ,unless otherwise specified the general rule in making cakes is to cream the butter and sugar together1 then add the eggs1 then flour and baking powder 7mix the baking powder with the flour7 and then add fruit or other ingredients and beat well4 ,if fruit is to be added do not make the cake very soft1 or currants1 c41 will be liable to sink1 but they are less likely to do so if previously rubbed in flour4 ,always grease cake tins with lard as the cakes will be less liable to burn than if the tins are rubbed with butter4 ,do not open the oven door for at least twenty minutes after cakes are put in1 and then do it very gently as a sudden action will tend to make a cake sink in the middle4 #a4 ,madeira ,cake4 -lb4 butter4 #c eggs4 #b teaspoonsful baking powder4 -lb4 castor sugar4 -lb4 flour4 ,little milk if necessary4 ,put candied peel on the top when nearly done4 #b4 ,beverleigh ,buns4 -lb4 cornflour4 #b-oz4 sugar4 #a teaspoonful baking powder4 #b-oz4 butter4 #b eggs4 ,bake in patty pans4 #c4 ,queen ,cakes4 -lb4 butter4 #c eggs4 #c-oz4 currants4 #a teacup milk4 ,almond essence4 -lb4 castor sugar4 #a-lb4 flour4 #b teaspoonsful baking powder4 ,bake in patty pans in brisk oven4 #d4 ,raspberry ,sandwich4 #b eggs with their weight in sugar1 butter and flour and #a teaspoonful baking powder4 ,bake in slow oven4 #e4 ,rock ,buns4 #a-lb4 flour #c-oz4 sugar4 #b teaspoonsful baking powder4 -lb4 dripping 7rubbed in74 #f-oz4 currants4 #a egg beaten with little milk4 ,mix all together1 and bake in rough lumps on floured baking sheet4 #f4 ,cornflour ,cake4 -lb4 butter4 #a egg4 #a teaspoonful baking powder4 -lb4 castor sugar4 -lb4 cornflour4 ,lemon essence4 ,bake in small dripping tin4 #g4 ,oatmeal ,buns4 #f-oz4 coarse oatmeal4 #c-ozs4 lard or butter 7rubbed in74 #d-oz4 sugar4 ,pinch of salt4 -lb4 flour4 #a teaspoonful baking powder4 #a egg4 ,little milk4 ,bake either in lumps on sheet or in patty pans4 #h4 ,lemon ,sandwich ,cakes4 ,weight of #a egg in flour1 butter1 castor sugar1 and ground rice4 #a teaspoonful baking powder4 ,beat all together1 and spread on two greased plates4 ,bake ten minutes1 and spread lemon curd between4 #i4 ,yorkshire ,parkin4 #a-lb4 coarse oatmeal4 -lb4 lard or dripping4 -lb4 brown sugar4 #b teaspoonsful mixed spices4 ,juice of #a lemon4 #a-lb4 flour4 #a-lb4 treacle4 #a teaspoonful baking powder4 #b teaspoonsful ginger4 #c eggs and a little milk4 ,bake in dripping tin in slow oven4 #aj4 ,drummond ,cake4 #b-oz4 butter4 #f-oz4 castor sugar4 #a teaspoonful baking powder4 -lb4 currants4 -oz4 carraway seeds4 #b-oz4 lard4 -lb4 flour4 #b-oz4 peel4 #a teaspoonful ginger4 #c eggs and a little milk4 ,bake in moderate oven4 #aa4 ,gingerbread4 #aj-oz4 flour4 -lb4 brown sugar4 #a-oz4 candied peel4 #a teaspoonful baking powder4 #b-oz4 butter 7rubbed in74 -lb4 treacle4 #a-oz4 ground ginger4 #a egg4 ,little milk4 ,bake in dripping tin1 and cut in squares when cold4 #ab4 ,ginger ,nuts4 #a-lb4 flour4 -lb4 treacle4 -lb4 butter4 -oz4 ginger4 ,melt the butter in a pan1 add the treacle1 and when quite hot mix with a wooden spoon to the flour and ginger4 ,roll between the hands into nuts1 and bake on greased tin for #bj minutes4 #ac4 ,victoria ,roll4 #b eggs4 #b-oz4 flour4 #c-oz4 castor sugar4 teaspoonful baking powder4 ,butter a tin and pour in the mixture1 and bake #aj minutes in a quick oven4 ,quickly spread with jam1 roll up1 and sprinkle with castor sugar4 #ad4 ,yorkshire ,cake4 #a egg and its weight in flour1 sugar1 butter1 and ground rice4 #a teaspoonful baking powder and a little milk4 ,spread on two greased plates and bake4 ,spread jam on one and press the other on the top4 #ae4 ,sally ,lunn ,teacakes 7,no4 #a74 #a-lb4 flour -lb4 butter or lard4 #b teacupsful castor sugar4 #a;d4 yeast4 ,mix well with warm milk to a stiff batter1 then beat with the hand for #bj minutes4 ,place in tins1 and allow them to rise before putting in the oven4 #af4 ,summerville ,cakes4 #c-oz4 butter4 #c eggs4 -lb4 flour4 teaspoonful baking powder4 #c-oz4 sugar4 -lb4 grated chocolate4 #f drops essence of vanilla4 ,tablespoonful of milk4 ,bake in small patty pans4 #ag4 ,soda ,cake4 -lb4 butter or dripping4 #c eggs4 -lb4 currants4 #a teacupful of milk4 -lb4 moist sugar4 #a-lb4 flour4 #a teaspoonful carbonate of soda4 ,bake in a moderate oven about #a hour4 #ah4 ,brunswick ,cakes4 -lb4 butter4 #a egg4 -lb4 currants4 #b-oz4 mixed peel4 ,grated rind of #a lemon4 #b-oz4 sugar4 -lb4 flour4 #a teaspoonful baking powder4 ,add a little milk1 but the mixture should be stiff4 ,drop on to a baking sheet in pieces the size of a walnut4 #ai4 ,jordan ,cakes4 #a-oz4 butter4 #a egg4 #a teaspoonful baking powder4 #a teacupful sugar4 #a teacupful flour4 ,pinch of salt4 ,mix and bake at once in a moderate oven4 ,cut in two when cold and spread with jam4 #bj4 ,lunch ,cake4 #a-lb4 flour4 #a teaspoonful baking powder4 #c eggs4 #a-oz4 carraway seeds4 ,little milk4 -lb4 dripping 7rubbed in74 #a teacupful sugar4 #a cup of milk4 -lb4 currants4 ,bake #a hours4 #ba4 ,plain ,plum ,cake4 -lb4 butter4 #c eggs4 -lb4 currants4 -pint milk4 -lb4 sugar4 -lb4 flour4 #b-oz4 candied peel4 #b teaspoonsful baking powder4 ,cream the butter1 add the sugar and eggs1 then rest of ingredients4 ,bake in moderate oven4 #bb4 ,rice ,buns4 -lb4 butter4 #b eggs4 -lb4 ground rice4 #a-oz4 lemon peel4 -lb4 castor sugar4 -lb4 flour4 #b teaspoonsful baking powder4 ,mix with milk4 ,bake in patty pans4 #bc4 ,raspberry ,buns4 #f-oz4 flour4 #d-oz4 butter 7rubbed in74 ,yolk of #a egg4 #f-oz4 ground rice4 #h-oz4 granulated sugar4 ,little milk4 #a teaspoonful baking powder4 ,make into a stiff paste1 and roll in the hands to size of walnuts4 ,make a hole in the middle1 put in a little jam and close up4 ,bake in slow oven4 #bd4 ,walnut ,cake4 #d-oz4 butter4 #c eggs4 #f-oz4 chopped walnuts4 #a teaspoonful baking powder4 #d-oz4 castor sugar4 -lb4 flour4 ,essence of vanilla4 ,bake in tea cake tins in fairly hot oven4 #be4 ,icing for ,walnut ,cake4 #c-oz4 chocolate4 or -pint water4 -lb4 icing sugar4 ,put the chocolate in a pan with water4 ,allow it to boil1 then add sugar1 but do not let it boil4 ,pour over cake4 ,decorate with half walnuts4 #bf4 ,cocoanut ,pyramids4 #c-oz4 cocoanut4 #a dessertspoonful cornflour4 #a-oz4 castor sugar4 #a white of egg 7stiff74 ,mix sugar1 cocoanut1 and cornflour together4 ,whip the white of egg and add it4 ,form in small pyramids on buttered paper4 ,bake a few minutes till the outside is set4 #bg4 ,london ,buns4 #c-oz4 butter4 #b eggs4 #b teaspoonsful baking powder4 -lb4 brown sugar4 #a-lb4 flour4 #c-oz4 candied peel4 ,juice and grated rind of #a lemon4 ,mix with a little milk1 and bake in patty pans4 #bh4 ,victoria ,buns4 #b-oz4 butter4 #a egg4 -oz4 currants4 -oz4 candied peel4 #b-oz4 castor sugar4 -lb4 flour4 #a-oz4 ground rice4 ,little milk4 ,bake in brisk oven in patty pans4 #bi4 ,norwegian ,cake4 #b-oz4 butter4 #b eggs4 -lb4 currants4 #b teaspoonsful baking powder4 -lb4 sugar4 #a-lb4 flour4 #b-oz4 lemon peel4 ,little milk4 ,very good made in bread tins to butter4 #cj4 ,sultana ,cake4 -lb4 butter4 #c eggs4 -lb4 flour4 -lb4 sultanas4 -lb4 castor sugar4 -lb4 ground rice4 #c teaspoonsful baking powder4 ,little milk4 ,these cakes must be fairly stiff1 or the sultanas will sink to the bottom4 ,will make two good-sized cakes4 #ca4 ,cocoanut ,cake4 #b eggs and their weight in flour1 sugar and butter4 ,beat all together1 and add a few drops of cochineal4 ,add #e or #f drops of vanilla essence4 ,then add the flour1 and #d chopped candied greengages1 #b-oz4 cocoanut1 and two teaspoonsful of baking powder4 #cb4 ,lancashire ,parkin4 #a-lb4 fine oatmeal4 -lb4 butter 7rubbed in74 #a teaspoonful ginger4 #a teaspoonful carbonate soda4 -lb4 flour4 -lb4 sugar4 #a-lb4 treacle4 #a egg4 ,dissolve the soda in #b teacups of milk4 ,melt the treacle and butter together1 beat the egg in1 and add the soda last4 ,mix well4 ,bake in a slow oven in a dripping tin4 #cc4 ,delicious ,cake4 -lb4 butter4 #c eggs4 teaspoonful carbonate soda4 ,little milk4 -lb4 castor sugar4 -lb4 flour4 #a teaspoonful cream of tartar4 #h drops vanilla essence4 ,mix well together1 and bake in moderate oven4 #cd4 ,chocolate ,cake4 -lb4 butter4 #c eggs4 -lb4 flour4 #f-oz4 sugar4 #b-oz4 chocolate4 #a teaspoonful vanilla essence4 ,dissolve the chocolate over the fire in teacup of milk and add it to the cake when still warm4 #ce4 ,rich ,plum ,cake4 -lb4 butter4 #d eggs4 -lb4 currants4 nutmeg4 -lb4 flour4 -lb4 ,demerara sugar4 -lb4 raisins 7stoned and chopped74 #c-oz4 lemon peel4 ,when the cake is in the tin push in a few thick lumps of citron4 ,bake #b hours4 #cf4 ,plain ,seed or ,currant ,loaf4 #b-lbs4 flour4 -lb4 moist sugar4 #d-oz4 dripping 7rubbed in74 #b teaspoonsful baking powder4 #a-oz4 carraway seeds or -lb4 currants4 ,form into light dough with milk and bake in bread tins4 #cg4 ,malta ,cake4 ,weight of #b eggs in butter1 sugar and flour1 grated rind of #a orange1 little milk1 #b teaspoonsful baking powder1 #b eggs4 ,mix well and bake in dripping tin4 ,turn the cake on to a board when done1 and ice as follows4 ,icing3--,squeeze the juice of #a orange into a basin and add as much icing sugar as will make it thick4 ,spread while the cake is hot4 ,when cold cut in shapes4 #ch4 ,small ,rice ,cake4 #c-oz4 butter4 #b eggs4 -lb4 ground rice4 -lb4 sugar4 -lb4 flour4 #a teaspoonful baking powder4 ,add as much milk as will make it fairly soft4 ,bake in a moderate oven4 #ci4 ,parisian ,sandwich4 #b-oz4 butter4 #b eggs4 #a teaspoonful baking powder4 #b-oz4 sugar4 #c-oz4 flour4 ,little milk4 ,pour on two greased plates and bake4 ,prepare filling4 ,put teacupful of sugar1 #a dessertspoonful of cornflour1 mixed with teacupful of cold water1 into a pan and simmer till thick4 ,when cold1 add beaten yolk of #a egg1 and enough lemon juice to flavour well4 ,spread the mixture on one cake1 and press the other on the top4 #dj4 ,sultana ,scones4 #b-oz4 butter1 rubbed into #a-lb4 flour1 #b teaspoonsful baking powder1 and a little salt4 ,mix to a light dough with sour milk1 and work in a handful of sultanas4 ,roll an inch thick1 and cut in shape and bake4 #da4 ,york ,tea ,cakes4 #b-oz4 butter4 -lb4 castor sugar4 #b-lbs4 flour4 #a teaspoonful salt4 #b-oz4 lard4 #c eggs4 #a-pint milk4 #a teaspoonful baking powder4 ,work about #aj minutes1 and add a few currants4 ,bake in quick oven4 #db4 ,fairy ,cakes4 #c-oz4 butter4 #c eggs4 #a grated lemon rind4 #c-oz4 minced cherries4 ,little milk4 #c-oz4 castor sugar4 #h-oz4 flour4 ,few drops of cochineal4 #a teaspoonful baking powder4 ,bake in queen cake tins or patty pans4 #dc4 ,orange ,rock ,cakes4 #c-oz4 butter4 #b eggs4 #a teaspoonful baking powder4 ,little milk4 #f-oz4 castor sugar4 #a-lb4 flour4 ,grated rind of #a orange4 #a orange juice4 ,either bake in patty pans or drop on floured shelf4 #dd4 ,jersey ,cake4 #b-oz4 butter4 #b eggs4 #b-oz4 corn flour4 #b-oz4 castor sugar4 #b-oz4 flour4 #a teaspoonful baking powder4 ,beat #e minutes1 and bake in small dripping tin4 #de4 ,seed ,bread 7,to ,butter74 #c-lbs4 flour4 #a-lb4 sugar4 #b-oz4 carraway seeds4 -lb4 lard 7rubbed in74 #a;d4 yeast4 #b-oz4 candied peel4 ,after kneeding well1 let it stand #d hours4 ,then put in tins and let it rise a few minutes before baking4 #df4 ,queen ,anne's ,cake4 #c-oz4 butter4 #f-oz4 castor sugar4 -lb4 flour4 #a teaspoonful grated ginger4 #a-oz4 lard4 #b eggs4 #b teaspoonsful baking powder4 #b-oz4 candied peel4 ,beat well with a little milk and bake4 #dg4 ,spice ,bread4 #a-lbs4 flour4 #d-oz4 sugar4 #c teaspoonsful baking powder4 #a-lbs4 sultanas4 #a-pint buttermilk4 #e-oz4 lard 7rubbed in74 #b-oz4 candied peel4 #b eggs4 -lb4 currants4 ,pinch of salt4 ,bake in bread tins4 #dh4 ,bachelor's ,buttons4 #f-oz4 butter4 #c yolks and #b whites of eggs4 #a teaspoonful baking powder4 -lb4 castor sugar4 #ae-oz4 flour4 teaspoonful lemon essence4 ,rub the butter into the flour1 add the other ingredients and mix well4 ,divide into pieces the size of a walnut4 ,dip each with a fork into the third white of egg and roll in coarse sugar or finely chopped almonds or desiccated cocoanut4 #di4 ,cocoanut ,fingers4 #c-oz4 butter4 #b eggs4 #f-oz4 flour4 #b-oz4 castor sugar4 -lb4 cocoanut4 ,roll into cork shapes1 and roll in cocoanut and bake4 #ej4 ,victorine ,buns4 -lb4 butter4 #b eggs4 #c-oz4 ground rice4 #c-oz4 sultanas4 -lb4 castor sugar4 -lb4 flour4 #b-oz4 peel4 #b teaspoonsful baking powder4 ,bake in patty pans4 #ea4 ,orange ,cakes4 #b-oz4 butter4 -lb4 castor sugar4 #b eggs4 -lb4 flour4 #a orange rind 7grated74 ,little milk4 #b teaspoonsful baking powder4 ,bake in a moderate oven in tea cake tins4 #eb4 ,ginger ,cakes4 #b-oz4 butter4 #b-oz4 castor sugar4 #a egg4 #g-oz4 flour4 #a-oz4 treacle4 -oz4 grated ginger4 teaspoonful baking powder4 ,bake in small cakes4 #ec4 ,cherry ,cakes4 #c-oz4 butter4 -lb4 castor sugar4 -lb4 flour4 #b eggs4 #b teaspoonsful baking powder4 #c-oz4 chopped candied cherries4 ,few drops of vanilla essence4 ,little milk4 ,cream the butter and sugar1 add eggs1 etc4 ,mix well and put in deep tins and bake4 ,when cold1 ice with water icing1 and place a cherry on the top4 #ed4 ,small ,seed ,cakes4 #c-oz4 butter4 #f-oz4 sugar4 #b eggs4 -lb4 flour4 #b teaspoonsful baking powder4 #a-oz4 carraway seeds4 ,add a little milk if necessary1 and bake in tea cake tins4 #ee4 ,lemon ,jumbles4 #c-oz4 butter4 #e-oz4 castor sugar4 #a egg4 #ad-oz4 flour4 #c teaspoonsful milk4 #a teaspoonful cream of tartar4 teaspoonful carbonate of soda4 ,juice of #b lemons4 ,rind of #a lemon4 ,cream the butter and sugar1 add the egg1 stir in the milk1 juice and rind4 ,mix the soda and tartar in the flour1 and stir it in gradually till the paste is rather stiff4 ,roll out rather thin4 ,cut in ovals with cutter1 and bake in a quick oven about #e minutes4 #ef4 ,cocoanut ,gingerbread4 -lb4 flour4 #b-oz4 sugar4 #a teaspoonful carbonate soda4 -gill milk4 #a egg4 -lb4 treacle4 #b-oz4 butter4 -lb4 cocoanut4 -oz4 ginger4 ,dissolve the butter and sugar and syrup and add the other ingredients and lastly the soda dissolved in milk4 ,bake #a hour4 #eg4 ,lemon ,buns4 #c-oz4 butter4 #f-oz4 sugar4 #b eggs4 -lb4 flour4 ,grated peel of #a lemon4 #b teaspoonsful baking powder4 ,bake in patty pans in a moderate oven4 #eh4 ,ashton ,sandwiches4 ,beat #c eggs with #c-oz4 sugar for #aj minutes1 add #c-oz4 flour and bake in a flat tin lined with buttered paper4 ,they will not take more than #g minutes to bake4 ,when cold1 cut in fingers1 divide each through the middle1 spread with jam1 ice on the top and decorate with preserved cherries or angelica4 #ei4 ,christmas or ,wedding ,cake4 #a-lb4 flour4 #a-lb4 butter4 #a-lb4 ,demerara sugar4 -lb4 ,valencia raisins4 #a-lbs4 currants4 -lb4 candied peel4 -lb4 citron4 #i ,english eggs4 nutmeg4 ,wine glass of rum4 ,beat the butter to cream1 add sugar1 add flour by degrees1 then eggs1 and beat with a wooden spoon #bj minutes4 ,add raisins 7weighed after they are stoned and chopped7 and rest of fruit1 etc4 and mix well and put in a tin4 ,cut the citron in thick pieces 7#a inch long7 and push into the cake here and there4 ,bake #e hours in slow oven4 ,almond ,paste4 #a-lbs4 ground almonds4 #b-lbs4 castor sugar4 small packet of gelatine4 ,mix the almonds and sugar and bind with a very little dissolved gelatine4 ,put on the cake with a knife4 ,icing4 ,put #b-lbs4 icing sugar in a bowl and moisten with the beaten whites of #b eggs and lemon juice1 or a little dissolved gelatine4 ,pour over the cake and make smooth with a knife dipped in water4 ,ornament with crystalized fruits or crystals put on when the icing is soft4 ,put in dry place to dry4 #fj4 ,split ,cakes4 ,rub #c-oz4 butter into #a-lb4 flour2 add #a tablespoonful castor sugar and #b teaspoonsful baking powder4 ,form into small flat cakes1 and bake just in time to serve hot4 ,split open and butter4 #fa4 ,baking ,powder ,rolls4 ,mix one dessertspoonful of baking powder with -lb4 flour1 and add #a teaspoonful salt2 moisten with milk to rather stiff dough4 ,roll out and bake quickly4 #fb4 ,american ,cake4 cup of flour4 cup sugar 7castor74 #c eggs4 #b teaspoonsful baking powder4 ,little milk4 ,whisk eggs for #ae minutes1 add sugar and whisk #aj minutes more4 ,stir in the flour and baking powder1 and add a little milk to moisten4 ,pour into shallow tins1 and bake in a quick oven4 ,when baked1 put orange filling between layers of cake4 ,orange ,filling4 ,grate #b apples and the rinds of #b oranges and #b lemons1 add #b-oz4 sugar1 #b teaspoonsful arrowroot1 #a egg1 a little milk1 and #a-oz4 butter4 ,put all in a pan1 and cook till thick4 #fc4 ,shrewsbury ,cakes4 #c-oz4 castor sugar4 #d-oz4 butter4 #a egg4 #a lemon rind 7grated74 #h-oz4 flour4 ,cream the butter and sugar1 add egg and lemon rind1 stir well1 shake flour in gradually1 making a smooth paste4 ,roll out thinly1 cut in rounds1 and bake in a moderate oven4 #fd4 ,swiss ,roll4 #b-oz4 butter4 #b-oz4 castor sugar4 #b eggs4 -lb4 flour4 #a teaspoonful baking powder4 #b teaspoonsful milk4 ,grated rind of a lemon4 ,bake about #h minutes in a long dripping tin1 turn out on sugared paper1 spread jam on1 and roll quickly4 #fe4 ,westwood ,buns4 #c-oz4 butter4 #f-oz4 castor sugar #c eggs4 -lb4 flour4 #b teaspoonsful baking powder4 #c-oz4 cocoanut4 ,cream the butter and sugar1 add eggs and rest of ingredients4 ,drop on floured baking-tin and bake4 #ff4 ,sally ,lunn ,tea ,cakes4 7,no4 #b74 ,mix teaspoonful salt in #a-lb4 flour1 and add #c tablespoonsful sugar4 ,melt -oz4 butter in -pint of new milk1 and when milk-warm pour it over -oz4 ,german yeast4 ,add a well-beaten egg and grated nutmeg4 ,stir lightly into the flour with a wooden spoon1 cover with a cloth1 and set in a warm place to rise4 ,place in tins1 and bake #ae to #bj minutes4 #fg4 ,queen ,cakes 7,no4 #b74 #c eggs1 their weight in butter1 sugar1 flour and currants1 and the grated rind of #a lemon1 #b teaspoonsful baking powder4 ,cream the butter and sugar together1 and add the rest of ingredients4 ,beat thoroughly1 place in tins1 and bake #bj minutes4 #fh4 ,neapolitan ,ribbon ,cake4 ,weight of #c eggs in butter4 ,castor sugar and flour4 #b teaspoonsful baking powder4 ,little milk4 ,cream the butter and sugar1 and add the eggs1 and beat well1 adding flour and baking powder4 ,mix well for #c or #d minutes1 and add milk if it is too thick4 ,divide the mixture into three parts4 ,leave one part its natural colour1 colour another pink with a few drops of cochineal1 and add one pennyworth of melted chocolate to the third part4 ,divide each portion into two parts1 and bake the six divisions thus obtained in tea cake tins in a cool oven1 so that they will not rise in the middle4 ,when done1 turn out1 and when cold1 pile one on the top of the other1 with a little icing between each layer to stick them together4 ,ice the whole cake with the following icing3--,mix -lb4 of icing sugar stifly with some cold water or orange juice1 and spread it over the cake with a knife4 ,decorate with cherries or sweets4 #fi4 ,clancarthy ,buns4 -lb4 flour4 #b-oz4 butter4 #b dessertspoonsful castor sugar4 teaspoonful baking powder4 ,mix with a little milk4 ,roll out with the hand about the thickness of a finger and twist into fancy shapes and bake until crisp4 #gj4 ,spice ,bread4 #b-lbs4 flour4 #a-lb4 ,demerara sugar4 #a-lb4 currants4 #a-lb4 raisins4 #d eggs4 #a pint milk4 -lb4 peel4 #b teaspoonsful baking powder4 ,a little grated ginger and nutmeg4 -lb4 treacle4 ,mix well and bake in a slow oven4 #ga4 ,swiss ,cakes 7,another ,method74 #b eggs4 -lb4 castor sugar4 -lb4 flour4 #a teaspoonful baking powder4 #c-oz4 butter4 ,vanilla essence4 ,beat the eggs1 then add the sugar1 flour1 and baking powder1 and lastly the butter1 which has previously been melted in the oven4 #gb4 ,genoa ,cake4 #f-oz4 butter4 -lb4 sugar4 #d eggs4 #ab-oz4 flour4 #h-oz4 sultanas4 #c-oz4 candied peel4 ,grated rind of a lemon4 #c-oz4 almonds4 #a tablespoonful milk4 #c teaspoonsful baking powder4 ,cream the butter and sugar1 add the beaten eggs and beat well4 ,add the flour and baking powder and beat about #aj minutes4 ,add the fruit1 etc41 mix well1 and place in small bread tins4 ,blanch the almonds and cut in halves1 and scatter over the top of the cakes1 and bake about #a hours4 #gc4 ,fairy ,baskets4 #c-oz4 butter4 -lb4 castor sugar4 #f-oz4 flour4 #b eggs4 #b-oz4 cocoanut4 -pint cream4 ,a little jam4 ,angelica4 ,cream the sugar and butter1 add the beaten eggs and flour1 and mix well4 ,fill some deep patty pans with the mixture and bake about #ae minutes4 ,when the cakes are cold1 cut out the centres1 spread the outside with a little jam1 and decorate plentifully with cocoanut4 ,fill the centres with jam1 and place whipped cream on the top4 ,cut the angelica into strips and arrange to form the handles4 #gd4 ,fancy ,bread 7,without ,yeast74 #a-lb4 flour4 -pint milk4 #b-oz4 ,paisley flour4 ,pinch of salt4 ,dessertspoonful castor sugar4 ,mix the ,paisley flour1 sugar1 flour1 and salt well together1 and mix into light dough with the milk4 ,make up into fancy shapes and bake in a quick oven #ae minutes4 ,,vi4 ,,biscuits4 #a4 ,picnic ,biscuits4 #a-lb4 flour4 #b-oz4 castor sugar4 teaspoonful carbonate soda4 #b-oz4 butter 7rubbed in74 ,pinch of salt4 ,few carraway seeds and a little milk4 ,mix very stiff and roll out inch thick4 #b4 ,rice ,biscuits4 -lb4 flour4 -lb4 butter4 #b eggs4 -lb4 ground rice4 -lb4 castor sugar4 #a teaspoonful baking powder4 ,rub the butter into the flour and rice1 add the rest of the ingredients and mix and roll out4 #c4 ,shrewsbury ,biscuits4 -lb4 butter4 -lb4 sugar4 #a teaspoonful baking powder4 #f-oz4 flour4 #a egg4 ,roll them out thin and bake4 #d4 ,ginger ,drops4 #h-oz4 sugar4 ,beaten white of #a egg4 #b teaspoonsful essence ginger4 ,mix well and drop on greased paper and put them in the oven4 ,they are done as soon as they can be taken off the paper4 #e4 ,seventy ,little ,biscuits for #b;d4 ,put the white of an egg into a basin and beat to a stiff froth with a silver fork1 gradually add -lb4 of castor sugar1 and flavour with essence of almonds4 ,mix well to a thick white paste4 ,take some sheets of greased white paper and place on the baking sheet1 then take a small spoon and drop pieces of the mixture on the paper1 keeping them inch apart4 ,put in a cool oven till they change colour4 ,take from the oven and let them get cold and then remove with a knife from the paper4 ,a few drops of cochineal added to half the mixture will make a variety4 #f4 ,ginger ,biscuits4 #a-lb4 flour4 -lb4 butter4 -lb4 sugar4 -oz4 ground ginger4 #b eggs4 #a teaspoonful baking powder4 #g4 ,rice ,biscuits4 #a-lb4 rice flour4 -lb4 sugar4 -lb4 butter4 #b eggs4 #h4 ,seed ,biscuits4 #a-lb4 flour4 -lb4 butter -lb4 sugar4 #c eggs4 -oz4 carraway seeds4 ,brush them over with a little milk4 #i4 ,soda ,biscuits4 #a-lb4 flour4 -lb4 butter4 -lb4 sugar4 #a teaspoonful carbonate of soda4 #b eggs4 #aj4 ,sweet ,biscuits4 #b breakfast cups flour4 #a cup castor sugar4 #c-ozs4 butter4 #b eggs4 teaspoonful baking powder4 ,little milk4 ,mix very stiff and bake on a floured tin4 #aa4 ,chestnut ,biscuits4 -lb4 of chestnuts4 -lb4 sugar4 ,essence of vanilla4 #b-oz4 grated chocolate4 ,one-sixteenth of a pint of water4 ,boil the chestnuts till they are tender1 rub them through a sieve1 and add the sugar4 ,melt the chocolate in water over the fire till smooth1 and add to the chestnut pulp4 ,lightly mix in the white of an egg very stiffly whipped4 ,drop on wafer-paper in rocky little lumps4 ,bake in a moderate oven till they are dry on the outside4 #ab4 ,cocoanut ,biscuits4 -lb4 butter4 #a breakfast cup of flour4 #a breakfast cup of sugar4 #a breakfast cup of ground rice4 #c teaspoonsful baking powder4 -lb4 cocoanut4 #b eggs4 ,little milk4 #ac4 #d-lbs4 ,biscuits for #h;d4 #b-lbs4 flour4 -lb4 lard4 -lb4 moist sugar4 #b teaspoonsful baking powder4 ,mix with water or milk4 #ad4 ,chocolate ,biscuits4 #b-oz4 butter4 #b-oz4 sugar4 #a yolk of egg4 -lb4 flour4 #b-oz4 chocolate4 ,dissolve the chocolate with a very little water and vanilla over the fire4 ,cream the butter and sugar1 beat well1 add yolk1 then chocolate and half of flour1 beat well1 then work in rest of flour by hand4 ,roll out very lightly and bake a few minutes4 #ae4 ,cinnamon ,stars4 #a whites of eggs4 #a-oz4 castor sugar4 #d-oz4 ground almonds4 -oz4 cinnamon4 ,mix all to stiff dough1 roll out on a board sprinkled with sugar and flour1 and cut in stars4 ,bake in a moderate oven4 ,brush with white of egg and return to the oven to glaze4 #af4 ,ratafias4 #a egg1 its weight in sugar and butter1 -lb4 flour1 #a teaspoonful baking powder1 few drops of essence of ratafia4 ,cream the butter and sugar1 add flour1 etc4 ,drop on wafer-paper in small pieces4 ,bake lightly4 #ag4 ,almond ,rings4 #b-oz4 castor sugar4 ,white of #a egg4 #b-oz4 ground almonds4 ,juice of #a lemon4 #a-oz4 sweet almonds 7cut in thin strips74 ,beat the sugar and white of egg #aj minutes and add the other ingredients1 mix well and form into small rings and bake a pale brown4 #ah4 ,cheese ,straws4 #d-oz4 grated cheese4 #c oz4 butter4 #d-oz4 flour4 #a yolk of egg4 ,salt4 ,cayenne4 ,rub the butter into the flour1 add the cheese and seasoning1 mix with the egg into a firm paste2 put on a floured board1 roll out inch thick and about #e inches wide1 cut in strips1 place on a baking sheet1 and cut the remaining paste into strips4 #ai4 ,patent ,barley ,biscuits4 #b ozs4 flour4 #b ozs4 ,robinson's ,patent ,barley4 #b ozs4 castor sugar4 #b ozs4 butter4 #a egg4 ,pinch of baking powder4 ,cream the butter and sugar1 add the yolk of egg1 then by degrees the barley and flour mixed with the baking powder4 ,roll out thin and cut with a round cutter4 ,bake in a moderate oven six minutes4 ,,vii4 ,,bonbons4 #a4 ,french ,almond ,rock4 ,put #a-lb4 loaf sugar into a pan with #a teacup of water4 ,stir till the sugar is melted1 take off the scum1 and when it has boiled for hour1 add #a tablespoonful vinegar or lemon juice4 ,stir in sliced or blanched almonds to taste4 ,pour on a buttered tin1 and cut in slices4 #b4 ,candy ,dough4 ,fresh icing sugar4 ,break the white of an egg into one glass1 and put an equal quantity of water into another4 ,put this into a basin1 and stir it with the sugar until it is of a dough-like consistency4 ,the proportion of the white of egg and water is two to each pound of sugar4 #c4 ,candy ,cherries4 ,cut off a piece of candy dough and make it into a thin roll about inch wide4 ,take a sharp knife and cut into small pieces1 and roll them until they are like marbles4 ,split some crystalized cherries1 and press a marble between each4 #d4 ,almond ,creams4 ,blanch the almonds1 and cover with candy dough4 ,roughen the sugar with a fork4 #e4 ,walnut ,creams4 ,crack the walnuts and cut in halves1 using only the perfect ones1 between which put a candy dough marble and press it4 ,leave to harden4 #f4 ,cream ,dates4 ,procure some fresh dates and take out the stones4 ,put a candy dough marble in its place1 and press together and leave to harden4 #g4 ,brandy ,snap4 -lb4 treacle4 #aj-oz4 sugar4 #h-oz4 flour4 #b-oz4 butter4 -oz4 ginger4 ,drop in small portions on a greased baking sheet1 and when done curl round a greased rolling pin or stick4 ,draw off when cold4 #h4 ,raspberry ,rock4 ,to every pound of sugar allow of a teacup of cold water4 ,boil the syrup till it thickens4 ,drop it in cold water1 and it is ready when it snaps4 ,flavour with #c dessertspoonsful of raspberry jam1 boiled with a little water and strained4 ,pour on buttered plates1 and when cool cut it in pieces4 #i4 ,cocoanut ,fondant4 ,to every pound of boiled candy allow #d-oz4 of cocoanut4 ,stir in well whilst the sugar is boiling and keep stirring4 #aj4 ,chocolate or ,coffee ,fondant4 ,over a clear fire stir together 7in enamelled pan7 #a-lb4 loaf sugar and a small cup of cold water4 ,when it is melted1 mixed1 and beginning to boil1 leave alone for #aj minutes4 ,dip a skewer in1 and if a long silky hair adheres1 remove from the fire at once without shaking it1 and leave it till cool4 ,when cool1 turn it into a bowl and beat briskly to a thick cream with a wooden spoon4 ,knead the paste 7like bread7 till it becomes soft and smooth4 ,flavour with coffee essence or melted chocolate4 ,drop on a buttered paper or form into pyramids4 #aa4 ,nougat4 ,slow fire4 ,put in a pan -lb4 sifted sugar dry1 no water4 ,when melted1 throw in blanched almonds and a few bitter ones 7thoroughly dried and chopped into rough dice74 ,stir all together and turn out on a buttered dish4 ,work it a little1 then roll flat with a greasy rolling pin or hands4 ,cut in shapes4 #ab4 ,geles ,franaises4 #a-oz4 gelatine1 #a-lb4 granulated sugar1 nearly #a-pint water1 flavouring4 ,put the water and gelatine in a pan1 and when dissolved add sugar4 ,boil fast #be minutes4 ,add #a teaspoonful powdered citric acid1 to give a sharp taste4 ,pour on three perfectly dry soup plates4 ,flavour each differently1 and leave till next day4 ,then with a sharp sugared knife cut into diamond shapes1 toss in castor sugar1 and spread on paper to become crisper4 ,these are much better after a few days4 #ac4 ,chestnut ,bonbons4 -lb4 chestnuts1 #b-oz4 chocolate1 -gill water1 #d-oz4 sugar1 #a white of egg4 ,boil chestnuts till tender1 skin and sieve2 add sugar and the melted chocolate1 whip the white stiffly and add it4 ,bake in little rocks on wafer-paper4 #ad4 ,chocolate ,baisers4 ,white of #a egg4 #a teaspoonful sugar4 #a teaspoonful powdered chocolate4 ,beat the egg to froth and mix with the sugar and chocolate and form into balls4 ,place on well-greased tin and bake #bj minutes4 #ae4 ,yorkshire ,toffee4 -lb4 butter4 #a-lb4 ,demerara sugar4 #a tablespoonful treacle4 #a tablespoonful vinegar4 #a teacupful water4 ,boil all together about #bj minutes and turn out on a buttered dish4 #af4 ,brandy ,snap4 -lb4 flour4 -lb4 treacle4 -lb4 sugar4 -lb4 butter4 ,boil the butter and treacle in a pan4 ,mix the flour1 sugar1 and ginger well together1 then mix with the treacle and butter to a stiff cream4 ,drop on a baking sheet in small pieces1 and when baked roll on a stick and leave to cool4 #ag4 ,marmalade4 ,slice very thinly #ab ,seville oranges and #b lemons1 carefully removing all pips4 ,to every pound of pulp allow #c pints of cold water4 ,let this stand for #bd hours1 then boil till the chips are very tender and clear4 ,let this remain until the following day4 ,to every pint of boiled fruit allow #a-lbs4 lump sugar4 ,boil1 stirring constantly until the syrup jellies and the chips are quite clear4 ,try the jelly on a saucer from time to time4 ,patent ,groats4 ,take of ,robinson's ,patent ,groats one tablespoonful1 mix with a wine-glassful of cold water1 gradually added1 into a ,,smooth paste1 pour this into a stew-pan containing nearly a pint of boiling water1 or milk1 stir the gruel on the fire 7while it boils7 for ten minutes2 pour it into a basin1 add a pinch of salt and a little butter1 or if more agreeable1 some sugar1 and a small quantity of spirits4 ,when gruel is made for an ,invalid1 butter had best be omitted4 ,,viii4 ,,beverages4 #a4 ,apple ,wine4 ,slice a large1 tart1 cooking apple without peeling it1 also a little lemon rind4 ,put all in a pan with #f lumps of sugar and #a-pints of cold water4 ,let it come slowly to nearly boiling point2 draw it back from the fire and simmer slowly for a quarter of an hour4 ,strain into a jug4 ,useful during fevers1 and as a summer drink4 #b4 ,barley ,water for ,invalids4 ,take of ,robinson's ,patent ,barley one ounce1 mix with a wine-glassful of cold water into a smooth paste free from lumps1 pour this into a stew-pan containing one quart of boiling water1 stir this over the fire while boiling for five minutes3 then flavour with a small bit of lemon peel or cinnamon1 and sweeten according to taste4 ,when ,robinson's ,patent ,barley is used to make a ,summer beverage1 only half-an-ounce must be taken4 ,it can be greatly improved by aeration with the aid of 8,sparklets40 #c4 ,ginger ,beer4 ,put into a deep bowl #a-lb4 lump sugar1 #a-oz4 bruised ginger1 #a lemon1 sliced and the pips taken out1 and -oz4 cream of tartar4 ,pour #a gallon of boiling water over4 ,when milk-warm1 take a whisk1 and beat in vigorously -pint ,brewer's yeast1 or #a-oz4 ,german yeast mixed to a liquid with powdered sugar4 ,whisk well1 cover with a cloth1 let it stand #ae hours1 skim1 strain through a piece of old tablecloth 7or do not strain71 and bottle1 only half filling the bottles4 #d4 ,ginger ,wine4 #a-oz4 ,tartaric acid1 #e-;drms4 or #f;d4 worth 7or more7 essence of ginger1 #b-;drms4 capsicum1 #a-oz4 burnt sugar1 #b-lbs4 lump sugar1 #e-qts4 boiling water4 ,dissolve the sugar in the boiling water1 when nearly cold add the other things 7which should have been mixed together in a jar71 and stir often until cold4 ,bottle and cork4 #e4 ,lemon ,squash4 ,juice and rind of #c lemons1 #c-lbs4 lump sugar1 #a-quart water4 ,boil till it forms a clear syrup1 and when cold add #b-oz4 powdered citric acid4 ,strain and bottle4 #f4 ,lemon water4 #f lemons4 #a-lb4 lump sugar4 #a gallon of boiling water4 ,take the pips from the lemons1 slice1 put in a deep bowl1 and pour the water over4 ,when cold1 it is ready for use4 ,,ix4 ,,additional ,,useful ,,recipes4 #a4 ,to bottle ,green ,gooseberries4 7,very ,good74 ,make the bottles hot and dry in the oven1 then fill with picked fruit1 not too full4 ,pour boiling water over1 covering the berries to the top of the bottle4 ,cork down as soon as possible1 and keep in a cool dry place4 ,any other fruit can be done the same way4 #b4 ,gooseberry ,jelly4 -stone green gooseberries4 #b-quarts water4 ,boil together to pulp1 tie in a coarse cloth and let it drip all night1 then add #a-lb4 sugar to each pint of juice4 ,boil gently -hour1 and pour into pots4 #c4 ,apple ,jelly4 ,rub the apples1 and cut them up without paring or coring them4 ,put in a pan and fill with water4 ,boil #a hour4 ,put in a bag and strain4 ,allow -lbs4 sugar to #a pint of juice1 and boil #a hour4 ,put a little into a saucer1 and if it jellies it is done4 ,pour into pots4 #d4 ,cough ,mixture4 #a;d4 licorice4 #a;d4 anise seed4 #a;d4 peppermint4 #a;d4 common treacle4 #a;d4 laudanum4 ,mix with #a-pints of cold water and bottle4 #e4 ,pork ,pie ,pastry4 ,to every #a-lb4 of flour allow #f-ozs4 of lard and #a dessertspoonful of salt4 ,rub the lard into the flour1 boil some milk and mix to a stiff paste4 ,take some cake tins and take out the bottoms and line with the warm paste4 ,three parts fill with minced pork and put a cover about #a inch thick on the top4 ,make a hole in the centre and decorate4 ,place in a fairly hot oven and bake about #b hours4 ,brush with yolk of egg just before they are cooked4 ,when the pies are cold1 pour into the hole in the top some gelatine1 which has been previously dissolved in boiling water4 ,if better pastry is required1 add more lard1 or use butter instead4 #f4 ,recipe for ,keeping ,eggs4 ,take a large stew pot1 or deep bowl1 and put a layer of common salt in the bottom4 ,then insert a few eggs with the thin end downwards1 and in such a way that they do not touch each other4 ,then put another layer of salt on the top1 and repeat the process until the pot is full1 having salt as the top layer4 ,tie down very tightly1 and whenever an egg is taken out take care to tie down again4 ,be sure the eggs are fresh1 and have not been much shaken1 and they will keep good for months4 ,,memoranda4 ,,memoranda4 ,,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