,,the ,,best ,,vegetarian ,,dishes ,i ,,know 8,the business of the kitchen's great1 ,and it is fit that men should eat1 ,nor was it e'er denied40 ,,the ,,best ,,vegetarian ,,dishes ,i ,,know ,,by ,,jeanne ,,jardine ,illustration ,,london ,j4 ,m4 ,,dent ,,sons ,,ltd4 #bi ,,and #cj ,,bedford ,,street1 ,w4,c4 #aiaj ,,foreword 8,how fair ,this earth were if all living things be linked ,bloodless and pure40 ,it will be seen that fish has been excluded from this little volume1 because it does not come within the range of legitimate vegetarian fare2 although many who 8bid adieu to carnal dishes1 to solid meats1 and highly-spiced ragouts10 give it a prominent place in the daily menu4 ,i trust those who put the recipes given herein to the test will find they merit the somewhat ambitious title under which they appear4 ,my aim is to suggest dainty and nourishing dishes to vegetarians1 which are not extravagant1 and which can be easily carried out by the average 8good plain0 cook4 ,one thing ,i would ask in this connection is1 that the recipe be read through and the intention grasped before operations are begun4 ,it is an interesting fact that the same recipe may give an absolutely different result when followed by two persons1 thus proving that in one case or the other--and possibly in both--their methods are at variance with those laid down by the author4 ,it must be borne in mind that fats of various kinds1 such as butter--made both from cream and nuts--cream1 oil1 and cheese1 should necessarily take a prominent place in vegetarian fare1 and also such complete forms of food as milk and eggs1 in order to give it its proper dietetic value4 ,it is frequently asserted that a vegetarian diet is more costly than a meat diet1 but those who adopt it will find that the extra cost of butter1 milk1 and eggs in a month will compare favourably with the butcher's bill for the same period4 ,j4 ,j4 ,,contents ,,page ,artichoke ,curry #aa ,artichoke and ,egg ,fricassee #aa ,artichoke ,fritters #ab ,artichokes au ,gratin #ac ,artichokes la ,mornay #ad ,artichoke and ,potato ,pie #ad ,artichokes ,roasted #ae ,artichoke ,rissoles #af ,artichoke ,souffl #ag ,baked ,beans with ,spinach and ,eggs #ai ,baked ,eggs with ,spaghetti #bj ,batter ,balls #ba ,batter ,cassolettes #bb ,beans with ,egg ,fritters #bc ,broad ,beans and ,baked ,eggs #bd ,broad ,beans in ,italian ,style #be ,butter ,beans ,moulded #be ,butter ,beans in ,pastry ,case #bf ,cabbage ,stuffed with ,nuts #bg ,carrots in ,rice ,border #bi ,cassolettes with ,peas #cj ,cassolettes of ,rice #cb ,cauliflower in ,batter #cc ,cauliflower with ,curried ,egg ,sauce #cd ,cauliflower with ,egg-,balls #cd ,cauliflower ,fritters #ce ,cauliflower and ,tomato ,meringue #cf ,celeriac ,aigrettes #cg ,celeriac ,cutlets #ch ,celeriac and ,eggs au ,gratin #ci ,celery ,pie #dj ,celery and ,macaroni ,timbale #dj ,cheese ,omelet with ,french ,beans #db ,chestnut ,curry #dc ,chicory ,mould with ,macaroni #dd ,cold ,curry ,shape #de ,cornets with ,celery ,cream #df ,cucumber filled with ,nut ,forcemeat #dg ,cucumber ,stuffed #dh ,cucumber with ,poulette ,sauce #di ,devilled ,nut ,fillets #ej ,dresden ,patties #ea ,eggs in ,jelly with ,cheese ,cream #ea ,eggs ,stuffed with ,asparagus #eb ,egg ,balls in ,potato ,case #ec ,egg ,croquettes #ee ,eggs in ,cucumber ,cases #ef ,egg ,cutlets with ,asparagus #eg ,egg and ,forcemeat ,croustades #eh ,egg ,fritters #ei ,egg ,patties #fj ,eggs ,poached and ,fried with ,tomatoes #fa ,eggs ,poached and ,fried with ,vegetable ,marrow #fb ,eggs ,poached with ,tomato ,sauce #fc ,eggs in ,potatoes #fd ,eggs and ,rice #fe ,egg ,rissoles #ff ,french ,bean ,salad #fg ,fricassee of ,eggs #fh ,green ,pea ,cutlets #fi ,macaroni ,pie #gj ,macaroni ,rissoles #gb ,mock ,oyster ,cakes #gc ,mushroom ,cutlets with ,pure of ,lettuce #gd ,nut ,cutlets #ge ,nut ,fillets ,stewed #gf ,nut ,rissolettes #gg ,nut ,souffl #gh ,quenelles la ,reine #gi ,rice ,fritters with ,broad ,beans #hj ,roasted ,potatoes with ,mushrooms #ha ,roman ,pie #hb ,salsify ,omelet #hc ,salsify ,patties #hd ,savoury ,macaroni #he ,savoury ,mince with ,spinach #he ,savoury ,pasties #hf ,savoury ,roll #hg ,scalloped ,curry #hh ,scotch ,eggs #hi ,spaghetti l',italienne #hi ,stuffed ,potatoes #ij ,stuffed ,vegetable ,marrow #ia ,tomato ,omelet with ,vegetable ,salad #ib ,tomato ,patties #ic ,tomato ,shape with ,peas #id ,tomatoes ,stuffed with ,macaroni #ie ,tomato ,souffl #if ,vegetable ,cream with ,aigrettes #ig ,vegetable ,pie #ii ,vegetable ,steaks #ajj ,yorkshire ,mince #aja ,yorkshire ,pudding with ,mushrooms and ,tomatoes #ajb ,,sauces ,brown ,sauce #ajc ,curry ,sauce #ajd ,dutch ,sauce #ajd ,tomato and ,celery ,sauce #aje ,tomato ,sauce #ajf ,white ,sauce #ajf ,white ,stock #ajg ,,the ,,best ,,vegetarian ,,dishes ,i ,,know ,,artichoke 7,,japanese7 ,,curry ,one pound ,stachys 7or ,japanese artichokes71 white vegetable stock1 curry sauce4 ,method4--,parboil the little tubers1 peel them and finish cooking them until they are tender in the stock1 then follow the directions given for ,chestnut ,curry on page #dc4 ,,artichoke ,,and ,,egg ,,fricassee ,one pound artichokes1 #d hard-boiled eggs1 pint white sauce1 #b oz4 macaroni1 grated cheese1 #a oz4 butter1 tomato sauce1 #a raw yolk1 lemon-juice4 ,method4--,cook the artichokes until they are just tender and cut them into rather thick slices4 ,then cut as many hard-boiled eggs as are required for the dish 7allow one for each person and one over7 also into slices1 and heat the artichokes and eggs in the white sauce1 which should be nicely flavoured and mixed with the raw yolk1 beaten up with a teaspoonful of lemon-juice or tarragon vinegar4 ,place the saucepan containing the fricassee on the stove in a larger pan of boiling water to prevent the sauce from curdling1 and stir occasionally4 ,drain the macaroni1 as soon as it has been boiled until it is quite tender1 and put it back into the saucepan in which it was cooked1 with an ounce of butter1 a tablespoonful of tomato sauce and season with salt and pepper4 ,when it is thoroughly coated with the butter and sauce1 sprinkle in a large tablespoonful of grated cheese 7preferably ,parmesan71 then make a neat border with it on a hot dish and fill the middle with the fricassee4 ,if a more economical sauce is preferred the yolk of egg and lemon-juice can be omitted4 ,,artichoke ,,fritters ,jerusalem artichokes1 batter1 fat1 grated cheese4 ,method4--,peel the artichokes and put them into a saucepan containing plenty of boiling1 salted water1 and let them boil for twenty minutes4 ,then drain them on a soft cloth and cut them1 on a floured board1 into moderately thick slices2 have ready prepared a light1 thick batter1 and also a pan of deep1 boiling fat2 dip the pieces of artichoke into the batter and drop them into the fat and let them cook until they are a golden brown4 ,serve the fritters piled upon a hot dish with a little grated ,parmesan 7or ,cheddar7 cheese scattered over them4 ,,artichokes ,,au ,,gratin ,jerusalem artichokes1 white sauce1 grated cheese1 butter1 dried breadcrumbs4 ,method4--,peel some artichokes and with a vegetable cutter shape them into little balls 7the size of a large marble7 and cook them in salted water until they begin to get tender1 then drain them at once and put them into a saucepan containing some warm butter 7dairy or nut butter may be used71 which has been seasoned with salt1 pepper1 nutmeg1 and a few drops of lemon-juice2 cover the pan and let them simmer for about ten minutes4 ,prepare a thick white sauce 7see recipe on page #ajf7 and add a tablespoonful of mild1 grated cheese to each half pint2 pour a small quantity of the sauce over a buttered gratin dish and arrange the artichokes in it1 then cover them with the remainder of the sauce2 pour the remains of the butter in which the artichokes were cooked over the top and scatter over it a moderately thick layer of finely sifted1 dried bread-crumbs mixed with half the quantity of grated cheese1 and bake in a quick oven until evenly browned4 ,if the flavour of onion is not objected to1 a small1 well-boiled ,spanish onion passed through a sieve and added to the sauce is an improvement to the dish4 ,,artichokes 7,,japanese7 ,,la ,,mornay ,one pound of artichokes1 pint white sauce1 #a tablespoonful cream1 #a oz4 grated ,gruyre1 #a oz4 grated ,parmesan cheese1 lb4 short paste1 vegetable stock4 ,method4--,parboil the little artichokes1 remove the skins and finish cooking them in vegetable stock4 ,line a buttered pastry ring with the paste 7about a quarter of an inch thick7 and fill it with some uncooked rice1 or split peas1 wrapped in greased paper and bake in a quick oven until it is very lightly coloured4 ,then take it out and remove the filling and turn the case carefully from the ring on to a baking sheet2 fill it with the artichokes 7taking care they are thoroughly drained71 pour the sauce over them and put the case back into a fairly quick oven until the surface of the sauce is lightly browned4 ,the sauce should be quite thick and after taking it from the stove1 stir in the tablespoonful of cream and the grated cheese and use as directed4 ,,artichoke ,,and ,,potato ,,pie ,four globe artichokes1 #a lbs4 salad potatoes 7which are close and firm71 #b hard-boiled eggs1 seasoning1 pint nicely-flavoured brown sauce 7thick71 a dessertspoonful tomato catsup1 #b mushrooms1 parsley1 onion1 lb4 short paste4 ,method4--,boil some globe artichokes in the usual way and remove all the leaves and the 8choke0 and cut the remaining portion into quarters2 cook also the peeled salad potatoes1 taking them from the fire directly they are tender1 and cut them into moderately thick slices2 mince two good sized mushrooms and mix them with a large dessertspoonful of chopped parsley and a teaspoonful of scalded onion1 which has been minced4 ,line a buttered pie-dish with the short paste1 which should be fairly thin1 then fill it with layers of the artichokes and potatoes 7mixed7 with a few pieces of hard boiled egg1 cut in quarters1 and over each layer scatter some of the mushroom mixture and season with salt1 pepper1 and a very little mixed spice4 ,when the dish is full pour in the sauce1 mixed with the tomato catsup2 then cover the pie1 brush it over with some beaten egg 7or milk7 and bake in a fairly quick oven for one hour4 ,,artichokes ,,roasted ,jerusalem artichokes1 palmine 7vegetable butter71 seasoning4 ,method4--,wash1 peel1 and trim the artichokes and throw them as they are done into a basin of cold acidulated water 7produced by the addition of a small quantity of vinegar or lemon-juice71 then dry them on a cloth and put them into a baking tin containing some warm palmine1 sprinkle a little salt1 pepper1 and nutmeg over the artichokes and bake them in a well-heated oven until they are evenly browned1 which should be in about three quarters of an hour4 ,they should be basted frequently1 and if the heat is fierce1 a piece of greased paper should be placed over them until they are nearly done2 drain the artichokes on soft paper on taking them from the fat1 scatter a little chopped parsley over them1 and serve with a dish of spaghetti l',italienne4 ,,artichoke 7,,japanese7 ,,rissoles ,half a pound of artichokes1 #a gills very thick white sauce1 #b ozs4 dry1 powdered breadcrumbs1 #a teaspoonful lemon-juice1 #a whole egg and #a yolk1 puffed potatoes4 ,method4--,prepare and cook the artichokes as in the recipe for ,artichokes la ,mornay1 and when they are quite tender1 drain them thoroughly and cut them up into small pieces1 have the sauce ready1 add the yolk of a raw egg to it1 which has been beaten up with the lemon-juice1 and ascertain that it has sufficient seasoning1 then mix the artichokes with it and spread them out on a flat dish to get cold4 ,take about a dessertspoonful of the mixture at a time1 and form it on a floured board into little balls2 dip them into beaten egg1 then cover thickly with the breadcrumbs1 and after allowing time for them to dry1 fry the rissoles in deep1 boiling fat4 ,the sauce should be well flavoured with vegetables and finished with a little cream if practicable4 ,serve the rissoles round a pyramid of puffed potatoes and garnish with fried parsley4 ,the potatoes should be prepared thus3 ,peel them and cut them length-wise into rather thick strips1 then into dice-shaped squares1 and put them into a basin of cold water for about fifteen minutes1 then drain them and dry them thoroughly in a soft cloth4 ,melt sufficient fat 7or oil7 in a stewpan to cover the potatoes2 when it is hot 7not boiling7 put them in and let them cook gently until they are tender2 then take them out and make the fat boil1 testing it with a piece of bread to ascertain when the right temperature is reached4 ,put the potatoes into the boiling fat and fry them quickly for a few minutes1 when they will puff up and become a golden brown2 drain them on paper and scatter some chopped parsley and salt over them4 ,,artichoke ,,souffl ,two ounces butter1 #a ozs4 flour1 pint milk1 #b eggs1 pint sieved artichokes1 #a dessertspoonful grated cheese1 lemon-juice1 salt1 pepper1 nutmeg1 curry powder4 ,method4--,melt the butter in a saucepan and stir in the flour gradually2 when a smooth paste is formed1 pour in the milk by degrees1 stirring quickly all the time with a wooden spoon to prevent lumps forming1 and continue the stirring until a perfectly smooth1 thick sauce is made4 ,remove the saucepan from the fire and add the yolks of the eggs1 beating one into the sauce before adding the other2 then stir in the cheese 7preferably ,parmesan71 a squeeze of lemon-juice1 and season with salt1 pepper1 nutmeg1 and a small saltspoonful of curry powder4 ,have ready some well-boiled ,jerusalem artichokes which have been passed through a sieve1 add a liberal half pint to the souffl mixture1 and then stir in lightly the whites of the eggs1 whisked to the stiffest froth which can be obtained1 and pour at once into a buttered china souffl mould4 ,smooth the surface of the souffl and pour a tablespoonful of warm butter over it and sprinkle it with dried breadcrumbs1 which have been pounded and sieved1 and bake at once in rather a quick oven for half an hour4 ,serve the souffl with ,brussels sprouts prepared as follows3 ,cook the sprouts in plenty of boiling water1 seasoned with salt and two or three lumps of sugar1 add a little piece of soda to improve the colour1 and leave the cover off so that the steam may escape4 ,directly they are tender1 turn the sprouts into a colander and then drain them on a cloth and put them into a hot pipkin4 ,melt half an ounce of butter in a small saucepan1 add salt1 pepper1 nutmeg1 and a dust 7each7 of castor sugar and curry powder and a teaspoonful of lemon-juice2 pour the butter over the sprouts and leave them in the oven for a minute or two before sending them to the table4 ,,baked ,,beans ,,with ,,spinach ,,and ,,eggs ,some red haricot beans1 a small onion1 a few pieces of celery1 tomato sauce 7recipe1 page #ajf71 spinach1 eggs 7allowing one for each person71 butter1 seasoning4 ,method4--,soak the beans over night1 wash them and put them into a saucepan of cold1 salted water2 as soon as it has boiled rapidly pour off the water and fill up the saucepan with boiling water1 adding the onion1 celery1 and salt1 pepper and nutmeg1 and let the beans boil gently until the skins will break easily4 ,then turn them into a colander and remove the skins2 melt an ounce or two of butter 7a liberal quantity should be allowed7 in an earthenware pipkin2 put in the beans1 pour the tomato sauce over them1 cover closely 7tying a piece of greased paper over the top if the lid does not fit well7 and stand the pipkin in a pan of hot water in a moderately hot oven for five hours1 replenishing the water when necessary and adding a little more sauce if it is required4 ,butter as many china egg poachers as are needed and break a new-laid egg into each1 scatter a little salt and pepper over the top and place the poachers in a shallow pan of boiling water in the oven and let the eggs cook until they are sufficiently set to turn out4 ,make a border of carefully prepared spinach on a hot dish1 place the eggs at intervals on it1 and fill the middle with the baked beans2 a little powdered parsley sprinkled over the eggs will add to the dainty appearance of the dish4 ,the water in which the beans are cooked should be saved as it would be a good foundation for various vegetable soups or sauces4 ,,baked ,,eggs ,,with ,,spaghetti ,as many eggs as are required for a dish1 chopped parsley1 lemon-thyme1 minced shallot1 breadcrumbs1 seasoning1 #c or #d tomatoes1 #c ozs4 spaghetti1 butter1 #b ozs4 mild1 grated cheese1 watercress4 ,method4--,butter as many china ramekin cases as there are eggs2 mix some chopped parsley1 a very little lemon-thyme and a small quantity of shallot with some fine white breadcrumbs2 season with salt1 pepper1 and a little curry powder1 and sprinkle the mixture thickly over the inside of the cases4 ,break one egg at a time into a coffee cup1 and turn it carefully into one of the ramekins2 pour a teaspoonful of warm butter over the top and cover with the remains of the herb mixture and bake at once in a hot oven until the whites of the eggs are set4 ,have ready the tomatoes cut in half and fried2 turn the eggs from the cups and put one on each piece of tomato and arrange them round a hot dish with spaghetti1 prepared as follows1 in the middle and garnish with watercress4 ,cook the spaghetti in boiling1 salted water until it is tender1 then drain it well and put it into a saucepan containing two ounces of warm butter2 season it with salt and black pepper1 and scatter in the cheese 7preferably ,parmesan7 by degrees while turning the spaghetti lightly and quickly with a fork1 and serve at once4 ,,batter ,,balls ,two ounces of butter1 #a gills water1 lb4 dry1 sifted flour1 #b eggs1 #b yolks1 seasoning1 grated ,parmesan1 sea-kale1 celery1 or cauliflower1 white sauce4 ,method4--,put the water into a stewpan with the butter2 as soon as it boils draw the pan to the side of the stove and add the flour1 by degrees1 stirring quickly all the time with a wooden spoon1 and when it is all worked in1 a perfectly smooth paste should result4 ,continue the stirring for a few minutes until the paste is sufficiently dry to leave the sides of the pan1 then remove it from the stove and let it cool a little1 but it must not get cold2 add the eggs1 beating one into the paste before putting in the second1 then add two more yolks in the same way and season well with salt1 pepper1 and nutmeg4 ,the paste should now be sufficiently stiff to roll into little balls on a floured board1 allowing a heaped teaspoonful for each4 ,when it has all been used1 drop a few at a time into a pan of deep fat1 which is just under boiling point1 taking care to remove them directly they are a golden colour2 the temperature must be slightly reduced each time before more little balls are put in1 but the pan may be moved to a hotter part of the stove after they have been in a minute or two4 ,drain the little balls on paper1 sprinkle some grated ,parmesan over them and serve them with braised sea-kale1 or it may be plainly boiled and masked with white sauce2 celery or cauliflower would be equally suitable if sea-kale is not available4 ,,batter ,,cassolettes ,one pint young1 shelled peas1 mint1 pint thick white sauce1 lb4 flour1 #a tablespoonfuls salad oil1 #b eggs4 ,method4--,put the flour into a basin1 make a hollow in the middle and pour in the oil mixed with a quarter of a pint of tepid water1 and work in the flour by degrees until it is perfectly smooth1 then add one egg at a time1 beating each separately into the batter2 cover the basin with a cloth and leave for an hour or two4 ,cook the peas until tender in boiling water1 to which salt1 two lumps of sugar1 and a few leaves of mint have been added4 ,when done1 drain them and cover with a thick white sauce1 which should be delicately flavoured with chopped mint1 and keep hot4 ,brush some plain dariole moulds over with hot fat1 line them with the batter1 and plunge them at once into a pan containing some deep1 boiling fat2 directly the batter is a golden brown1 take out the moulds1 and with a pointed knife carefully detach the little batter cases from the moulds2 brush them over quickly with warm butter1 sprinkle with some chopped parsley and fill them with the peas4 ,,beans 7,,french7 ,,with ,,egg ,,fritters ,one pound ,french beans 7preferably the stringless variety71 #b ozs4 butter1 #a tablespoonful minced parsley1 a few leaves of tarragon 7minced71 teaspoonful finely-minced shallot1 #a tablespoonful lemon-juice1 salt1 pepper1 nutmeg1 castor sugar1 eggs1 frying batter4 ,method4--,boil the ,french beans1 leaving them whole2 if neither stringless nor sufficiently young for the strings not to be noticeable1 remove the latter and cut the beans into large diamond-shaped pieces4 ,directly they are tender drain them thoroughly1 finishing them on a soft cloth1 and put them into a hot dish2 have rather more than one and a half ounces of the butter hot in a saucepan1 with a tablespoonful of parsley1 the shallot1 tarragon1 lemon-juice1 and seasoning2 pour the mixture over the beans and serve them accompanied by egg fritters made thus3 ,butter as many china egg-poachers as are required and scatter over them a little chopped parsley1 salt1 and pepper1 then carefully break an egg into each and poach them until firm in a saut 7or other suitable7 pan1 containing sufficient boiling water to rather more than half cover the china cases4 ,when the eggs are ready1 put them aside to get cold1 then turn them from the cases1 dip them into a thick batter1 and fry in deep1 boiling fat until the fritters are a golden colour2 dish them neatly and garnish with watercress4 ,,broad ,,beans ,,and ,,baked ,,eggs ,beans1 white sauce1 eggs1 butter1 finely-chopped parsley1 minced onion1 chopped tarragon1 seasoning1 croutons4 ,method4--,boil the beans in salted water until they are tender1 drain them1 remove the skins and rub them through a wire sieve2 put them into a saucepan containing a small quantity of butter2 add sufficient thick white sauce to bring them to a fairly soft consistency1 then season with celery salt1 pepper1 and nutmeg1 and make the pure hot4 ,then mould it on a hot dish into the shape of a thick oval cake1 smoothing the surface1 and with a spoon make as many little hollows 7they must not be deep71 at even distances1 as there are eggs1 and into each hollow put one of the eggs1 prepared as below1 and garnish the edge of the moulded beans with little triangular-shaped croutons of fried bread4 ,butter as many china egg-cookers as are required1 and sprinkle sufficient of the chopped herbs and onion to cover the inside of each cooker4 ,break one egg at a time into a small cup and carefully turn it into the china case2 put a little piece of butter on the top of the eggs1 season them with celery salt1 and pepper1 then scatter some of the herb mixture over the surface1 and bake in a quick oven from six to eight minutes1 when the eggs should be sufficiently set to be easily turned out4 ,,broad ,,beans ,,in ,,italian ,,style ,one quart of beans1 pint sieved tomatoes1 vegetable stock1 #a small onion1 #b ozs4 butter1 seasoning1 potato border1 #b or #c eggs1 parsley4 ,method4--,mince the onion and fry it in a stewpan until it begins to change colour 7it must on no account be allowed to get brown7 in one ounce of butter2 then add a quart of shelled beans1 which are still quite small1 and pour in sufficient nicely-flavoured vegetable stock to cover them2 place a sheet of buttered paper over them before putting on the lid1 and let them simmer gently until they are tender1 adding a little more stock if necessary1 but when done it should be nearly all absorbed4 ,have ready a neatly-made border of mashed potato1 which has been baked until brown in the oven1 and the tomato pulp hot in a small saucepan2 add the remaining ounce of butter to it and season with salt1 pepper1 and a dust of castor sugar2 fill the border with the beans1 pour the tomato pulp over them1 scatter the surface with chopped parsley and garnish with little heaps of buttered egg4 ,,butter ,,beans ,,moulded ,eight ounces of butter 7or haricot7 beans1 #a small onion1 #a turnip1 #a carrot1 chopped parsley1 #b ozs4 butter1 #a egg4 ,method4--,soak the beans for at least twelve hours in cold water1 then boil them until tender with the vegetables and1 after draining them thoroughly1 pass them together through a wire sieve into a basin4 ,season with salt1 pepper1 and nutmeg1 add rather less than two ounces of butter and an egg1 and beat the mixture for a few minutes1 then press it into a buttered mould2 tie a piece of greased paper over the top and stand it in the oven in a pan of boiling water and let it cook for three quarters of an hour4 ,leave the mould on the kitchen table for a few moments on taking it from the oven1 then turn the contents on to a hot dish2 scatter the chopped parsley over the top and serve with a dish of baked tomatoes filled with herb stuffing4 ,beans prepared in the same way may be made into rissoles and fried in boiling fat2 in this case they should be served with tomato sauce4 ,,butter ,,beans ,,in ,,pastry ,,case ,half a pound of short paste1 root of celeriac1 lb4 butter beans1 pint white sauce 7see recipe on page #ajf71 oz4 butter1 chopped parsley4 ,method4--,line a buttered pastry ring 7about six inches in diameter7 with the paste1 which should be a quarter of an inch thick1 and fill it with about a teacupful of rice wrapped up securely in greased paper and bake in a quick oven4 ,when done remove the rice and turn the pastry case carefully from the ring and place it on a shelf in the oven where the heat is moderate1 for about five minutes2 the appearance will be improved if the sides and edge are brushed over with egg before the case is put back in the oven4 ,serve it filled with beans1 prepared according to the directions given below1 and scatter the chopped parsley over the surface4 ,if preferred a case of mashed potato can be used instead of the pastry2 it should be brushed over with beaten egg and then browned in the oven4 ,cook the beans--which should have previously soaked for twelve hours in cold water--until they are tender1 then drain them thoroughly1 season them with salt and pepper and put them for ten minutes into a sauce made thus3 ,boil the celeriac 7after cleaning and peeling it7 in salted water until it is done1 then pass it through a wire sieve and mix it with half a pint of carefully-prepared white sauce2 make it hot1 then add the beans and half an ounce of butter and use as directed4 ,,cabbage ,,stuffed ,,with ,,nuts ,a medium-sized red cabbage1 #b small onions1 #a carrot1 #a small turnip1 #c ozs4 ,brazil nuts1 #c ozs4 pine nut kernels 7or ,cob nuts71 #d ozs4 bread1 boiling milk1 #b ozs4 butter1 #a egg1 thick brown sauce1 seasoning1 fried breadcrumbs4 ,method4--,partly cook the cabbage1 then drain it and make a hollow in the middle beginning at the stalk end1 fill it with the nut forcemeat1 and tie a wide piece of tape round it4 ,melt one ounce of butter 7dairy or nut7 in a stewpan and put in an onion1 the carrot and turnip1 each cut into slices2 season with salt and pepper1 and fry gently for ten minutes2 then put in the cabbage and pour in sufficient brown sauce to about half cover it2 place a piece of greased paper over the pan before putting on the lid1 and put it in a moderately hot oven for about half an hour2 the cabbage should be basted with the sauce two or three times while it is cooking4 ,when it is done1 carefully remove it from the stewpan on to a hot dish1 scatter some chopped parsley over it1 and surround it with little heaps of fried breadcrumbs2 the sauce in which it was cooked should be strained and sent to the table in a hot tureen4 ,for the forcemeat1 put an ounce of butter into a saucepan with a small onion 7sliced71 and fry for five minutes1 taking care it does not brown2 put the bread1 which should be the crumb of a milk loaf1 into a basin and pour in sufficient boiling milk to cover it and let it soak while the onion is being fried4 ,then add the bread to the onion2 season with salt1 pepper1 and a little mace1 and stir over the fire until a smooth thick paste is formed1 when it should be passed through a sieve into a basin4 ,have ready the nuts which have been passed through a nut mill or fine mincer2 add them to the paste and also half an ounce of butter and a well-beaten egg and use as directed4 ,large ,cos lettuces are excellent served in the same way as the cabbage4 ,,carrots ,,in ,,rice ,,border ,one bunch young carrots1 #b or #c tomatoes1 #b ozs4 butter1 pint thick brown sauce1 white stock1 milk1 #a teacupful rice1 seasoning1 chopped parsley4 ,method4--,put the rice1 after washing it well1 into a saucepan containing plenty of cold water and bring it gradually to boiling point and let it boil for ten minutes2 then pour off the water and add an equal quantity of milk and nicely-flavoured1 colourless vegetable stock and let it cook until it is very tender and all the liquid is absorbed4 ,add one ounce of butter to the rice1 a tablespoonful of tomato catsup and some salt1 pepper1 nutmeg1 and a pinch of curry powder and put it into a well-buttered border mould1 pressing it down firmly1 and bake in a fairly quick oven for half an hour4 ,scrape and trim the carrots 7preferably the ,french round variety71 and cook them in salted water until they are just tender1 then drain them and put them into a saucepan containing the butter warmed and seasoned with salt1 pepper1 castor sugar1 and nutmeg2 cover the pan1 and let them simmer steadily for a quarter of an hour1 then add the tomatoes1 which should be sieved1 and the brown sauce1 and let the carrots cook for another quarter of an hour4 ,turn the rice border from the mould and fill the middle with the carrots2 sprinkle a little parsley over them and serve at once4 ,if preferred1 the border can be made of equal quantities of carefully-mashed potato 7prepared as if for potato rissoles1 with an egg7 and any well-cooked green vegetable which has been passed through a wire sieve4 ,,cassolettes ,,with ,,peas ,two pounds of cooked potatoes1 #b ozs4 butter1 #c tablespoonfuls cream 7or milk71 #b raw yolks1 #a whole raw egg1 breadcrumbs1 seasoning1 #a pint peas1 #a tablespoonful minced onion1 teaspoonful chopped mint4 ,method4--,put one ounce of butter into an earthenware casserole with the onion and cook gently for five minutes 7without colouring71 then add the peas and simmer them for ten minutes in the butter1 turning them constantly with a wooden spoon2 at the end of the time season with salt1 pepper1 and castor sugar1 add the mint and a quarter of a pint of water2 bring the latter gradually to boiling point1 then cover the peas closely with a greased paper before putting on the lid of the casserole1 and let them cook very gently until they are quite tender4 ,they must be stirred from time to time1 and if they get too dry a little more water may be added1 but it is not intended there should be much1 and when done it should be nearly all absorbed1 and then two tablespoonfuls of cream should be added and the simmering continued1 for ten minutes more1 but the cream must not be allowed to boil4 ,pass the potatoes through a sieve into a basin 7they should be still hot7 and add one ounce of warm butter and a tablespoonful of cream and beat them well1 then add 7one at a time7 the yolks of two raw eggs1 and season with salt1 pepper1 nutmeg1 a pinch of castor sugar and a few drops of lemon-juice and beat the mixture again for a few minutes and spread it out on a flat dish4 ,when it is cold take a small portion at a time and roll it on a floured board into a little ball 7of about the size of a golf-ball72 flatten it slightly at each end1 thus converting it into the shape of a small cylinder2 mark the top with a small round cutter1 then dip the cassolettes into beaten egg and cover them thickly with fine1 dried breadcrumbs1 and after allowing time for the crumbs to dry1 fry them in deep boiling fat until they are a decided golden colour4 ,drain the cassolettes1 and carefully remove the marked portion1 then take out all the soft inside1 leaving the cases hollow2 fill them with the stewed peas1 place in the oven for a few moments and serve garnished with parsley4 ,cassolettes made in the same way may be filled with buttered eggs mixed with a small quantity of chopped parsley and onion1 and also hard boiled eggs chopped and mixed with white mushroom sauce4 ,,cassolettes ,,of ,,rice ,six ounces of rice1 colourless vegetable stock1 #b ozs4 butter1 #d eggs1 #a teaspoonful finely-chopped parsley1 #b ozs4 onion 7scalded and minced71 dessertspoonful chopped tarragon and chervil 7mixed71 #a tablespoonful ground sweet almonds1 #a teaspoonful curry powder1 ,plasmon1 breadcrumbs4 ,method4--,put the rice into a saucepan of cold salted water2 bring it gradually to boiling point and let it boil for six minutes1 then rinse it in cold water1 and cook it until quite tender in the vegetable stock2 drain it well1 and put it back into the saucepan with one ounce of butter to dry2 season it with salt1 pepper1 and curry powder1 and fill some buttered dariole moulds with it1 pressing it in firmly and put aside to get cold4 ,then turn out the moulded rice2 dip it in beaten egg and cover it thickly with very fine1 dried breadcrumbs mixed with an equal quantity of ,plasmon powder2 mark the top of each with a small round cutter1 and after allowing the crumbs time to dry1 fry in boiling oil 7or vegetable butter7 until of a deep golden brown4 ,remove the marked portion from the cassolettes and carefully take out the rice from the middle1 thus leaving little hollow cases2 have ready some buttered eggs 7prepared as below71 fill the cassolettes with them1 cover the top with the fried almond mixture1 and put into the oven for a minute or two to ensure their being quite hot4 ,beat three eggs until they are quite frothy1 add the parsley1 half a teaspoonful of the onion1 and the tarragon and chervil2 season with celery salt1 pepper1 and nutmeg1 and pour into a saucepan containing one ounce of warm butter2 stir the eggs over the fire until they are sufficiently set1 but be sure and remove them while they are still creamy1 and use as directed4 ,fry the remainder of the onion with the almonds and curry powder in half an ounce of butter1 until the onion is crisp and lightly browned1 keeping the mixture stirred to prevent it from sticking to the pan and from acquiring too much colour4 ,,cauliflower ,,in ,,batter ,a medium-sized cauliflower1 butter1 #b tablespoonfuls flour1 pint milk1 #a egg1 teaspoonful baking powder1 brown sauce1 seasoning4 ,method4--,put the flour into a basin1 season with salt and pepper1 make a hollow in the middle1 and pour in gradually sufficient cold milk to form a perfectly smooth paste4 ,work this well with a wooden spoon1 and then stir in the remainder of the milk2 cover the basin with a cloth and leave it for two hours4 ,boil the cauliflower until it is just tender2 drain all the moisture from it and divide it into small pieces and put into a buttered gratin 7or pie7 dish1 and season with salt1 pepper1 and nutmeg4 ,whisk the egg to a thick froth and add it to the batter1 then stir in the baking powder and pour over the cauliflower2 place a few pieces of butter on the top1 and bake at once in a quick oven4 ,serve with the brown sauce in a tureen4 ,other vegetables of various kinds may be cooked in the same way4 ,,cauliflower ,,with ,,curried ,,egg ,,sauce ,a nice compact cauliflower1 mashed potato1 pint curry sauce1 #b hard-boiled eggs1 #b tomatoes4 ,method4--,boil the cauliflower until it is tender and drain it carefully on a hot1 soft cloth4 ,make some mashed potato into a moderately thick1 round cake and fry it in a small quantity of hot fat until it is nicely browned1 then turn it on to a hot dish2 place the cauliflower on it and cover the latter with the curry sauce1 to which the eggs have been added after being coarsely chopped2 garnish the edge of the dish with slices of fried tomato and serve directly it is ready4 ,a recipe for curry sauce will be found on page #ajd4 ,,cauliflower ,,with ,,egg-,,balls ,one medium-sized cauliflower1 #a oz4 butter1 #a oz4 minced onion1 #c ozs4 pine kernels1 #a gill white sauce1 as many eggs as are required1 some round croutons of fried bread1 seasoning4 ,method4--,cook the cauliflower carefully1 keeping it whole and compact2 drain it well on a soft cloth and place it in a fireproof dish2 mask it with the white sauce 7which may with advantage be slightly flavoured with cheese71 and sprinkle the nuts1 prepared according to the directions below1 over it evenly and put into the oven for two or three minutes to ensure it being very hot1 and serve surrounded by egg-balls placed separately on little round croutons4 ,wash the pine kernels two or three times in boiling water and pass them through a nut-mill or fine mincer2 melt the butter in a small omelet pan and put in the onion and kernels2 season with salt and pepper and fry gently until they are nicely browned and quite crisp2 they should be stirred constantly to prevent the onion from becoming too dark4 ,the eggs should be broken separately into a coffee cup and dropped into a pan containing an abundance of boiling oil1 which has been stirred with the handle of a long wooden spoon until it is revolving rapidly2 it is essential that each egg falls into the middle of the oil1 and the circular motion must be kept up until it is done1 which will take about the same time as if the egg were poached in the usual manner4 ,,cauliflower ,,fritters ,a cooked cauliflower1 butter1 lemon-juice1 seasoning1 frying batter1 watercress4 ,method4--,melt a small quantity of butter1 add a squeeze of lemon-juice and season it with celery salt1 pepper1 and a dust of curry powder2 divide the cauliflower 7which should be thoroughly drained7 into little branches2 dip these in the butter and put them aside until the butter has become hard4 ,then dip them separately into a thick frying batter1 and drop them into a saucepan containing an abundance of boiling fat2 directly the fritters are a golden brown remove them1 and1 after draining them on soft paper1 dish them up and garnish with watercress1 which has been lightly dressed with oil and vinegar4 ,,cauliflower ,,and ,,tomato ,,meringue ,one small cauliflower1 #b tomatoes1 #b oz4 butter1 #a ozs4 flour1 #b eggs1 pint milk1 #a dessertspoonful grated cheese1 seasoning4 ,method4--,cook the cauliflower and divide it into little branches2 remove the skin and seeds from the tomatoes and cut them up into small pieces4 ,melt the butter in a saucepan and stir in the flour2 when a thick paste is formed add the milk1 by degrees1 stirring quickly all the time and continue the stirring until the mixture has boiled for a few minutes and is perfectly smooth and very thick4 ,remove the pan from the stove and add the cheese and salt1 pepper1 and a little nutmeg1 then beat in separately the yolks of the eggs1 and when they are well mixed1 add the cauliflower and the tomatoes1 turn the mixture into a buttered pie-dish and put it in a moderate oven for ten minutes4 ,add a pinch of salt to the whites of the eggs and whisk them to a very stiff froth2 season with celery salt and pepper and spread quickly and neatly over the top of the cauliflower mixture1 then replace the dish in the oven and continue the cooking until the white of egg is a pale fawn colour1 when it will be ready to serve4 ,this dish should be accompanied by potato rissoles4 ,,celeriac ,,aigrettes ,half a root of celeriac1 #a oz4 butter1 pint water1 #d ozs4 flour1 #c ozs4 grated cheese1 #b eggs1 #a yolk1 seasoning4 ,method4--,wash and peel the celeriac and boil it in salted water until it is quite tender2 drain it well and when it is cool cut it up into pieces 7rather larger than a walnut7 of a convenient size4 ,put the butter into a saucepan with the water1 and when it boils stir in gradually the flour1 and do not cease stirring until a smooth1 thick paste is formed which leaves the sides of the saucepan4 ,remove the pan from the stove and add the eggs 7one at a time7 and the third yolk2 then the cheese and salt1 pepper and cayenne1 and spread the paste on a flat dish4 ,when it is cool1 envelop the pieces of celeriac in about a teaspoonful of it1 and as each piece is ready1 drop it into a saucepan containing plenty of hot fat which is just on the point of boiling2 remove the aigrettes the moment they are a golden brown1 serve them piled up on a hot dish1 and garnish with parsley4 ,unless the aigrettes are to be served as a savoury1 they should be accompanied by potatoes prepared as follows3 ,cut four or five cold1 steamed potatoes 7a close and not a floury kind must be selected7 into small square pieces of about the size of dice2 flour them lightly and season them with salt and pepper4 ,melt one ounce of butter in a saut pan2 add a dessertspoonful of minced onion1 and when it has cooked gently for two minutes1 add the potatoes and stir them until they are lightly browned1 taking care that the heat is not sufficient to burn them4 ,add a quarter of a pint of nicely-flavoured vegetable broth2 let it boil for a few moments1 then stir in a dessertspoonful of chopped parsley and a squeeze of lemon-juice1 and the potatoes will be ready to serve4 ,,celeriac ,,cutlets ,half a pint of very thick white sauce1 yolks of #b raw eggs1 pint of sieved celeriac1 which has been thoroughly boiled and drained1 #a whole egg1 breadcrumbs1 macaroni4 ,method4--,make the sauce thicker than is usually required1 using one and a half ounces of flour to half a pint of milk1 and when it is hot1 add the yolks1 beating them into the sauce while the pan is still on the stove1 but taking care it does not reboil after the eggs are incorporated4 ,ascertain that the sauce is sufficiently seasoned1 and stir in the celeriac1 then spread the mixture out on a dish and when it is cold divide it into equal portions and form each neatly on a floured board into the shape of a small cutlet2 insert a little piece of macaroni at the pointed end1 to represent the bone1 then mask the cutlets with beaten egg and fine breadcrumbs 7seasoned with salt and pepper7 and fry them in deep1 boiling fat until they are evenly browned1 and serve them on a support of spinach or sieved cabbage4 ,,celeriac ,,and ,,eggs ,,au ,,gratin ,a root of celeriac1 pint thick white sauce1 #a ozs4 butter1 seasoning1 #f eggs1 breadcrumbs4 ,method4--,wash and peel the celeriac and let it cook in boiling salted water until it is tender1 then drain it and pass it through a sieve into a basin1 add the sauce1 an ounce of butter and season with salt1 pepper1 and nutmeg4 ,butter six china egg-cases1 or shells1 and fill them with the prepared celery2 make a hollow in the middle and fill it with a new-laid egg1 taking care not to pierce the yolk when breaking the shell2 put a small piece of butter on the top of each egg1 scatter a little salt and pepper over it1 cover with fine breadcrumbs1 and bake for eight or ten minutes in a quick oven4 ,,celery ,,pie ,a quarter of a pound of short paste1 pint celeriac 7cooked and sieved71 rather more than #a gills milk1 #a slice onion1 parsley1 seasoning1 #a ozs4 butter1 #a ozs4 flour1 grated cheese1 #b eggs4 ,method4--,line a buttered pie-dish with the paste rolled out fairly thin4 ,let the milk simmer for a quarter of an hour with the onion1 two or three pieces of parsley1 and a small blade of mace1 then cook the butter and flour together for a few minutes and1 when quite smooth1 moisten gradually with the milk 7strained71 and stir quickly until the sauce has boiled and thickened4 ,remove the pan from the stove and add the yolks of the eggs1 one tablespoonful of grated cheese1 the parsley1 and celeriac1 then whisk the whites of the eggs to a very stiff froth1 stir them into the mixture1 and turn it into the lined pie-dish and bake for half an hour in a well-heated oven4 ,this dish is equally nice served hot or cold2 if the latter1 it should be turned out of the pie-dish intact in the pastry case4 ,,celery ,,and ,,macaroni ,,timbale ,half a pint of sieved 7cooked7 celery1 pint thick white sauce1 #b eggs1 #a tablespoonful grated cheese1 #f large champignons 7if practicable71 seasoning1 #d ozs4 boiled macaroni1 butter1 tomato sauce4 ,method4--,stir the celery into a saucepan containing the sauce1 which should be nicely flavoured with onion1 etc41 and as soon as it is thoroughly hot add the yolks of the eggs1 and when they are well blended with the other ingredients1 remove the pan from the stove and stir in the grated cheese 7which should be mild and dry71 the champignons1 cut into moderately thin slices1 half an ounce of butter1 and some salt1 pepper1 and nutmeg4 ,butter a souffl mould 7or basin7 of suitable size and line it neatly with the macaroni1 which may be used in long pieces1 or if the thick kind is used it may be cut into pieces of about half an inch in length4 ,add a pinch of salt to the whites of the eggs1 whisk them to a very stiff froth1 and stir them lightly into the celery mixture1 then fill the lined mould2 place a piece of buttered paper over the top1 then cover closely with a saucer and place the mould in a saucepan containing sufficient boiling water to about three parts cover it1 and let the timbale steam gently and steadily for three quarters of an hour4 ,when it is done let it stand on the kitchen table for two or three minutes1 then turn it from the mould and surround with tomato sauce1 or1 if preferred1 a thick brown vegetable sauce may be used4 ,,cheese ,,omelet ,,with ,,french ,,beans ,three eggs1 #b ozs4 grated ,parmesan cheese1 #a ozs4 butter1 celery salt1 pepper1 nutmeg4 ,method4--,break the eggs into a basin and beat them well with a patent beater1 season with celery salt1 pepper1 and nutmeg1 and add the cheese and a quarter of an ounce of butter in tiny pieces4 ,melt one ounce of butter in an omelet pan over a very clear fire1 and directly it begins to bubble pour in the egg mixture2 prick it all over with a fork to let the uncooked mixture come in contact with the hot pan2 loosen it round the sides when it begins to set1 and keep shaking the pan to prevent the omelet from sticking2 directly it is sufficiently set 7it should be still creamy on the top7 fold it over in half and turn it on to a hot dish4 ,have ready some beans prepared according to the directions given below1 arrange them quickly round the omelet1 and serve it with as little delay as possible4 ,boil some very young ,french beans whole1 after pinching off the little piece at each end2 drain them very thoroughly and put them into a hot saucepan2 season them with salt1 pepper1 and a tiny dust of sugar1 and add by degrees some matre d'htel butter--allowing about two ounces for a medium-sized dish of beans2 a recipe for it will be found on page #ajb4 ,,chestnut ,,curry ,one pound chestnuts1 #b ozs4 butter1 #d ozs4 onion1 #b tomatoes1 #a sweet apple1 #a dessertspoonful curry powder1 #a dessertspoonful flour1 #a dessertspoonful sweet chutney1 #b tablespoonfuls grated cocoanut1 #a teaspoonful tarragon vinegar1 #b teaspoonfuls lemon-juice1 pint brown vegetable stock1 pint boiling water1 salt1 pepper4 ,method4--,cut a small piece from the pointed end of the chestnuts and boil them until they are sufficiently soft to be pierced with a very fine skewer4 ,then remove the outer and inner skins1 and put the nuts into a sauce made according to the directions given below2 cover the curry with a thick piece of greased paper before putting on the lid of the pan1 and simmer very gently in a moderate oven for an hour4 ,serve the curry surrounded by carefully-boiled rice which should be garnished with little pieces of pickled red cabbage and gherkin4 ,for the sauce fry the onion 7thinly sliced71 the tomatoes1 and apple 7also sliced7 in the butter until the onion shows signs of changing colour1 then add the curry powder1 and draw the pan to the side of the stove and let the contents simmer for twelve minutes4 ,pour the boiling water on to the cocoanut 7preferably freshly grated1 but desiccated can be used7 and steep by the side of the stove until required4 ,at the end of the time named stir the flour into the pan1 and when it is smoothly mixed with the butter1 etc41 pour in the stock and stir over the fire until it has boiled and thickened2 then add the chutney1 vinegar1 lemon-juice and let the sauce simmer gently for half an hour1 when it should be strained through a sieve into a stewpan2 stir the cocoanut1 and strain the liquid from it into the curry2 then add the chestnuts and cook as directed above4 ,a salad composed of sliced tomatoes and small pieces of crisp1 white celery1 with a plain oil and vinegar dressing1 should be served with the curry4 ,,chicory ,,mould ,,with ,,macaroni ,one pound of chicory1 butter1 #a pint white sauce 7for recipe see page #ajf71 #c eggs1 #c ozs4 ,swiss egg macaroni1 pint brown sauce 7for recipe see page #ajc71 seasoning4 ,method4--,partly cook the chicory in boiling water1 drain it well2 cut it into small pieces and put it into a buttered stewpan4 ,season with salt1 pepper1 a dust of castor sugar1 and a sprinkle of dry grated cheese and cover it with half the white sauce1 then put on the lid of the pan and let it cook in a slow oven for about an hour1 or rather longer4 ,on taking it from the oven stir the chicory and the remaining sauce into a basin containing three stiffly whisked eggs2 turn the mixture into a buttered souffl mould2 place the latter in a stewpan of boiling water1 in the oven1 for half an hour or until the contents are set4 ,let the mould stand on the kitchen table for two minutes before turning out the chicory1 and serve it surrounded by macaroni prepared as follows3 ,break the macaroni into small pieces and cook in boiling salted water until it is tender2 drain well and put it into a hot pipkin containing some warm butter2 season it with salt1 pepper1 and nutmeg2 cover it with the brown sauce and put it into the oven for a quarter of an hour4 ,sea-kale or celery may be prepared in the same way as the chicory4 ,,cold ,,curry ,,shape ,three ounces each of ,brazil nuts and pine kernels1 #c ozs4 sieved brown bread1 gill milk1 #a ozs4 butter1 oz4 chopped onion1 salt1 pepper1 nutmeg1 pint curry sauce 7see page #ajd71 #a tablespoonful tomato catsup1 #a gill aspic jelly1 #c ozs4 boiled rice1 aspic jelly and parsley for garnishing4 ,method4--,wash the pine kernels two or three times in boiling water and remove any which are not good1 and pass them with the ,brazil nuts 7from which every particle of brown skin must be removed7 once through a mincer4 ,melt one ounce of butter in a small stewpan1 add the onion and nuts1 and let them cook gently for ten minutes1 stirring them sufficiently often to prevent them from becoming more than a pale golden colour4 ,put the bread into a saucepan with the milk and remaining half ounce of butter1 season well with salt1 pepper1 and nutmeg1 and stir it over the fire until a smooth1 thick paste is formed4 ,when the nuts are ready add the bread paste to them and then stir the curry sauce in gradually2 cover the pan and let the curry simmer by the side of the stove for a quarter of an hour4 ,then pour in the tomato catsup and a gill of nicely flavoured aspic jelly 7which is still liquid71 and when these are thoroughly blended with the curry put it aside to cool4 ,butter a plain china mould 7#a pint size7 and cover it thickly and evenly with the boiled rice 7which should be cold71 and before the curry is quite cold put it into the mould1 pressing it down well1 but taking care not to displace the rice1 and when the mould is full put it into a cold place until the following day4 ,turn the curry from the mould and cover the top with chopped aspic jelly sprinkled with finely minced parsley1 and surround it with little heaps of chopped jelly4 ,,cornets ,,with ,,celery ,,cream ,some light puff paste1 #d ozs4 celery1 cooked and sieved1 pint thick white sauce1 made with half cream and half milk stock1 #b hard-boiled eggs 7coarsely chopped71 #a raw egg1 minced parsley1 ,parmesan1 seasoning4 ,method4--,mix the celery1 sauce1 and eggs in a basin1 ascertain if more seasoning is required1 and place the basin on the stove in a stewpan of hot water4 ,roll out the paste thinly1 cut it into rounds of a suitable size1 and wrap it neatly round some buttered cornet-moulds2 moisten the edges of the paste and join them1 then brush the paste over with beaten egg and bake at once in a well-heated oven4 ,when done1 slip the cornets off the moulds and fill them with the prepared celery2 scatter a little grated ,parmesan and parsley1 mixed together1 over the filling1 and serve with as little delay as possible1 garnished with fried parsley4 ,salsify1 asparagus1 or peas can be served in the same way4 ,,cucumber ,,filled ,,with ,,nut ,,forcemeat ,one and a half ounces of onion 7peeled71 #a oz4 butter1 #c ozs4 pine kernels1 #b mushrooms1 #a oz4 crumb from a milk loaf1 gill milk1 #a egg1 seasoning1 #a large cucumber1 soup vegetables for braising1 brown vegetable stock1 brown sauce4 ,method4--,wash the pine kernels thoroughly in boiling water1 changing it two or three times1 then pass them through a nut-mill1 or mincer2 boil the onion for six minutes2 drain it and chop it very finely2 cleanse1 peel1 and mince the mushrooms4 ,melt one ounce of butter in an omelet 7or saut7 pan1 and fry the kernels1 onion1 and mushrooms together for ten minutes1 stirring constantly4 ,melt half an ounce of butter in the milk2 add the breadcrumb and cook gently until it is reduced to a paste1 then mix it with the fried ingredients and pound all together in a mortar until thoroughly blended and very light2 season with salt1 pepper1 and a little powdered mace1 and after pounding an egg into the forcemeat pass it through a wire sieve4 ,peel the cucumber carefully1 so that not a piece of skin is left 7as this would give a bitter taste71 and cut it through the middle with a sharp knife2 remove the seeds with a large apple-corer and partly cook the cucumber in boiling1 salted water1 to which an atom of soda has been added4 ,then drain it very thoroughly on a soft cloth and fill the hollow space in the middle with the prepared forcemeat2 put the pieces together neatly1 wrap the cucumber in buttered muslin1 securing it with narrow tape at the ends and in the middle1 and place it in a stewpan which has been buttered and prepared with a layer of sliced soup vegetables2 fry over a gentle heat for six minutes1 then add two and a half gills of vegetable stock2 cover the pan closely and braise the cucumber in the oven until it is tender4 ,when done remove the muslin and serve the cucumber with chopped parsley sprinkled over it and surrounded by brown sauce flavoured with sherry4 ,,cucumber ,,stuffed ,half a pint milk1 #a small onion1 a few pieces of parsley1 a thin strip of lemon-peel1 #a oz4 flour1 #a oz4 butter1 #a dessertspoonful grated cheese1 #a teaspoonful tomato catsup1 #a dessertspoonful ground sweet almonds1 #b ozs4 large straight macaroni1 some chopped parsley1 #a medium-sized cucumber1 seasoning4 ,method4--,peel the cucumber1 taking care to remove every particle of green skin1 and cut it into pieces of about two inches thick and cook until tender in boiling1 salted water to which a tiny piece of soda has been added2 directly it is ready 7it must not be left in the water after it is done71 drain the pieces and carefully remove the seeds4 ,have ready some macaroni prepared according to the instructions given below1 and quickly fill the cucumber cases with it2 place in the oven to re-heat the cases and serve surrounded by thick tomato sauce 7see page #ajf74 ,boil the macaroni thoroughly 7keeping it boiling steadily from the time it goes into the saucepan until it is done71 drain it on a soft cloth and cut it on a board into pieces of about a quarter of an inch thick4 ,put the milk into a saucepan1 when the macaroni is put on to boil1 with the onion1 lemon-peel1 parsley1 almonds1 and some salt and pepper1 and let it boil up and then simmer gently for half an hour4 ,melt the butter in another saucepan1 mix the flour smoothly with it1 and add the flavoured milk 7after straining it7 by degrees and stir until the sauce is perfectly smooth and thick2 add the macaroni1 catsup1 and cheese and it will be ready to use2 scatter a little chopped parsley over the surface of the macaroni4 ,,cucumber ,,with ,,poulette ,,sauce ,one or two cucumbers 7according to the size71 #a oz4 butter1 pint white sauce1 #a raw yolk of egg1 #a tablespoonful cream1 #b or #c hard-boiled eggs1 chopped parsley1 lemon1 seasoning1 pastry case4 ,method4--,peel the cucumber and parboil it in salted water1 then drain it and cut it into moderately small pieces and put it into a saucepan containing an ounce of butter1 which has been flavoured with salt1 pepper1 nutmeg1 and a dust of castor sugar1 and let it simmer for ten minutes1 then add the sauce and continue the simmering for about a quarter of an hour1 when the cucumber should be quite tender4 ,beat the yolk of egg with a tablespoonful of cream and stir it into the sauce1 add a squeeze of lemon-juice1 and when the egg has thickened 7take care the sauce does not boil after it is added71 pour the cucumber into a round pastry case 7which should be hot7 and garnish round the edge with quarters of hard-boiled egg 7hot7 and sprinkle the parsley over the cucumber4 ,,devilled ,,nut ,,fillets ,some nut forcemeat as for nut cutlets 7see page #ge71 gill thick brown sauce1 #a dessertspoonful chutney paste1 #a teaspoonful ,worcester sauce1 teaspoonful ,french mustard1 #a teaspoonful curry paste1 teaspoonful ,chili vinegar1 butter1 flour1 seasoning4 ,method4--,make the forcemeat into little round fillets and dust them with flour seasoned with salt and pepper4 ,mix the brown sauce1 which should be just warm1 with the chutney1 ,worcester sauce1 ,french mustard1 curry paste1 and ,chili vinegar2 then mask the fillets with it and place them on a buttered gratin dish2 pour a few drops of warm butter over each1 and cook them in a quick oven for fifteen minutes4 ,serve the fillets on the same dish in which they were cooked with a mound of potato chips in the middle4 ,,dresden ,,patties ,some forcemeat prepared according to the directions given for ,nut ,rissolettes on page #gg1 slices of bread fully an inch thick1 milk1 #a egg1 ,plasmon1 seasoning1 chopped parsley4 ,method4--,stamp out some rounds from the slices of bread with a medium-sized cutter1 and with a smaller cutter mark the bread in the middle but without cutting it through2 dip the rounds quickly into milk1 then brush them over with beaten egg and cover them thickly with dry ,plasmon powder and fry at once in deep1 boiling fat1 but only sufficiently long for them to get lightly brown and not hard4 ,after draining them on paper remove the marked portion and fill up the hollow with the forcemeat1 which should be ready heated in a small saucepan with a little butter2 scatter the parsley over the surface of the patties and serve them garnished with watercress4 ,if a more substantial dish is required a neatly trimmed poached egg can be placed on the top of the forcemeat4 ,,eggs ,,in ,,jelly ,,with ,,cheese ,,cream ,five hard-boiled eggs cut into quarters1 small bottle ,french macedoine vegetables1 #a pint nicely flavoured aspic jelly1 #a tablespoonful sherry1 #a gills stiffly whipped cream1 #a tablespoonfuls grated ,parmesan1 or dry ,cheddar1 cheese1 seasoning1 salad4 ,method4--,pour a shallow layer of the aspic jelly 7previously mixed with the wine7 into a plain-border mould1 and when it is set arrange some of the quarters of the hard-boiled eggs on it with a few of the macedoine vegetables between2 then pour a little of the remaining aspic 7which should be cold but liquid7 over1 and stand the mould in a basin of cold water until the jelly is firm2 then continue to use the eggs1 vegetables1 and jelly in the same manner until the mould is full4 ,when the jelly is sufficiently set1 turn the border out of the mould and fill the middle with whipped cream seasoned with a little salt and curry powder and mixed with the grated cheese4 ,any of the vegetables left over should be mixed with some crisp lettuce1 finely-shred1 and dressed with a plain salad mixture1 and the surface of the salad should be garnished with little heaps of freshly-ground walnuts4 ,,eggs ,,stuffed ,,with ,,asparagus ,as many hard-boiled eggs as are required1 butter1 seasoning1 shallot vinegar1 one or two tablespoonfuls of asparagus1 #a raw egg1 breadcrumbs1 some blanched almonds1 mashed potato4 ,method4--,bake some potatoes in their skins1 then open them1 remove the inside and pass it through a potato-presser into a basin2 season well with celery salt1 pepper1 and nutmeg1 add a small quantity of milk and a liberal quantity of warm butter1 and beat the potatoes with a wooden spoon until they are very light4 ,then press them firmly into a round cake-tin1 which has been well buttered1 and bake in a quick oven for half an hour2 when done the potato cake should be nicely browned on both sides4 ,cut the eggs through the middle length-ways1 and take out the yolks2 pass the latter through a sieve 7or pointed gravy-strainer7 and beat them to a fairly soft paste with some warm butter2 season with salt1 pepper1 nutmeg1 and a few drops of shallot vinegar 7or tomato vinegar71 then mix in one or two tablespoonfuls of cooked asparagus heads and fill the whites with the mixture1 moulding it into the form of a dome4 ,dip the eggs into beaten egg and cover them thickly with fine1 dried breadcrumbs1 mixed with an equal proportion of blanched almonds1 which have been cut into very fine little splinters1 and fry in deep1 boiling fat4 ,arrange the eggs on the potato cake and garnish with watercress or parsley4 ,,egg ,,balls ,,in ,,potato ,,case ,two pounds of cooked potatoes1 cream 7or milk71 #c ozs4 butter1 #b raw eggs1 pint tomato pulp1 #c hard-boiled eggs1 #a oz4 onion 7scalded and chopped71 #a oz4 white breadcrumbs1 shallot vinegar1 or lemon-juice1 #c ozs4 finely-ground nuts1 pine kernels1 ,brazil or ,cashu 7in either case blanched71 seasoning4 ,method4--,fry the onion and nuts together for six minutes in one ounce of butter2 moisten the breadcrumbs with boiling cream 7or milk71 beat them to a paste1 and pass the eggs through a sieve4 ,pound the contents of the frying pan for a few minutes1 then add the bread1 eggs1 and one ounce of butter1 and continue the pounding until the mixture is quite smooth2 then add the yolk of a raw egg1 a few drops of shallot vinegar 7or lemon-juice71 and season with salt1 pepper1 and a dust of curry powder4 ,pass the mixture through the same sieve used for the eggs1 and turn it on to a floured board2 divide it into little balls 7the size of a rissole71 dip them into beaten egg1 then cover them with finely-crushed vermicelli1 fry in deep1 boiling fat1 and serve in a potato case prepared as follows3 ,pass the potatoes through a sieve into a basin containing one ounce of warm butter1 add two tablespoonfuls of cream1 and beat until they are quite light1 then stir in half a pint of tomato pulp1 and season with celery salt1 pepper1 nutmeg1 and cayenne1 and beat again until the ingredients are thoroughly blended4 ,then mould the potato on a flat1 fireproof dish into a neat1 round case1 leaving room in the middle for the egg balls1 mark the outside with a fork and bake it in a quick oven for about twenty minutes1 or rather less if the heat is fierce2 pile the balls up in the case and garnish them with fried parsley4 ,care should be taken to fry them quickly as they should be soft and creamy inside1 but crisp outside4 ,,egg ,,croquettes ,four hard-boiled eggs1 #b ozs4 coarsely-minced champignons1 #a oz4 minced pickled gherkin 7or olives71 teaspoonful onion 7which has been scalded and minced71 #a teaspoonful ground sweet almonds1 #a dessertspoonful chopped parsley1 seasoning1 #a oz4 butter1 oz4 flour1 pint cream 7or milk71 some light1 short paste1 #a raw egg1 breadcrumbs1 artichoke chips4 ,method4--,melt the butter in a small saucepan1 add the onion and let it cook 7without acquiring any colour7 for two or three minutes1 then stir in the flour and almonds1 and when they are smoothly mixed1 add the cream and stir until it has thickened2 then season with celery salt1 pepper1 and nutmeg1 and pour into a basin4 ,mix the eggs1 which have been passed through a sieve1 with the sauce1 add the champignons and gherkin and a teaspoonful of the liquor in which the champignons were preserved1 and leave until cool4 ,roll out the paste very thinly and cut it into rounds of a suitable size2 take up a small portion of the egg mixture at a time and form it on a floured board into a little round cake1 then place it on one half of a round of paste1 moisten the edge with beaten egg1 then fold the paste over the filling and pinch the edges together2 when a sufficient number of croquettes have been made thus1 dip them into beaten egg and cover them with fine breadcrumbs and fry in a bath of boiling fat4 ,the artichoke chips are prepared as follows3 ,wash and peel the artichokes in the usual way1 then cut them into thin slices1 dry on a floured cloth 7as potato chips71 and fry in boiling fat4 ,,eggs ,,in ,,cucumber ,,cases ,one medium-sized cucumber1 white vegetable stock1 #c eggs1 #a yolk1 butter1 #a dessertspoonful tomato catsup1 #b teaspoonfuls chopped parsley1 #a gill cream1 seasoning1 some fried breadcrumbs4 ,method4--,peel the cucumber1 taking care not to leave any of the skin1 or it will taste bitter1 cut it into pieces of about two inches thick1 and with a sharp cutter of suitable size remove the seeds from the middle4 ,arrange the cucumber cases in a shallow stewpan1 which has been lightly spread with butter1 and pour in enough boiling stock to about half cover them2 close the lid securely1 and let them cook until tender1 care being taken that they do not get too soft or they will not stand properly4 ,beat the three eggs thoroughly with a patent egg-beater1 season them with salt1 pepper1 and a little curry powder1 add the tomato catsup1 and pour them into a saucepan containing one ounce of warm butter1 and stir until the eggs begin to set1 then fill the cucumber cases with them2 sprinkle some fried breadcrumbs over the top and keep hot for a few moments while the sauce is made thus3 ,boil up the stock in which the cases were cooked1 stir in the yolk of egg beaten up with the cream1 and continue to stir until the sauce has thickened1 add a few drops of lemon-juice and a teaspoonful of chopped parsley1 and pour it round the dish containing the cucumber4 ,serve accompanied by a dish of saut potatoes4 ,,egg ,,cutlets ,,with ,,asparagus ,half a pint milk1 small onion1 a strip of lemon-peel1 parsley1 #b ozs4 butter1 #a ozs4 flour1 #d hard-boiled eggs1 #b tablespoonfuls cooked asparagus 7cut into small pieces71 seasoning1 #a raw egg1 breadcrumbs1 a few pieces of raw macaroni4 ,method4--,put the milk into a saucepan with the onion1 lemon-peel1 two or three little pieces of parsley1 and some salt1 pepper1 and nutmeg1 and let it simmer very gently for twenty minutes1 then strain into a basin4 ,cook the butter and flour together until a perfectly smooth paste is formed1 and moisten it gradually1 stirring rapidly all the time1 with the flavoured milk1 and continue stirring until the sauce is very thick1 when the pan should be removed from the stove4 ,pass the hard-boiled eggs through a wire sieve while the milk is simmering1 and add them to the prepared sauce1 then the asparagus and a little more seasoning1 and spread the mixture out on a flat dish4 ,when it is cold1 take about a dessertspoonful at a time and form it1 on a floured board1 into the shape of a cutlet4 ,when all the mixture has been used1 insert a small piece of macaroni at the narrow end of the cutlets to represent the bone1 and after brushing them over with beaten egg1 cover them thickly with fine breadcrumbs and put aside for about half an hour for the crumbs to harden2 then fry the cutlets in deep1 boiling fat until they are a golden brown2 serve them on a support of fried bread and garnish the dish at intervals with little heaps of potato-chips1 and send them to the table accompanied by a tureen of thick ,madeira sauce4 ,,egg ,,and ,,forcemeat ,,croustades ,four ounces of breadcrumbs 7from a milk loaf71 #b ozs4 butter1 #d raw eggs1 #c tablespoonfuls cream1 #a dessertspoonful chopped parsley1 a pinch of mixed herbs1 #a teaspoonful grated onion1 seasoning4 ,method4--,put the breadcrumbs into a basin1 add the parsley1 herbs1 onion1 and season with celery salt1 freshly-ground black pepper1 and a little powdered mace1 then stir in the cream1 which should be hot1 and one and a half ounces of butter1 which should be melted2 mix thoroughly and add about half a beaten egg4 ,turn the mixture on to a floured board1 divide it into equal portions1 and form into little flat cakes1 which should be moderately thick4 ,make a hollow in the middle of each1 then dip them into beaten egg and cover thickly with fine breadcrumbs and fry in deep1 boiling fat4 ,beat three eggs until they are quite frothy with a patent beater1 season them with celery salt1 pepper1 and a dust of curry powder1 and pour into a saucepan containing one ounce of butter1 stir quickly until the eggs begin to set1 then remove the pan from the stove and pile the mixture neatly on the croustades and garnish the dish with fried tomatoes and potato straws 7potatoes cut into fine strips and fried until crisp7 arranged in little heaps4 ,,egg ,,fritters ,three hard-boiled eggs1 #a oz4 butter1 #a dessertspoonful ground pine kernels1 minced shallot 7which has been scalded and fried until just coloured71 #a teaspoonful minced parsley1 #a teaspoonful tomato conserve1 seasoning1 frying batter4 ,method4--,pass the eggs through a sieve and pound them in a mortar with the other ingredients 7excepting the batter7 seasoning them with a teaspoonful of grated ,parmesan cheese1 celery salt1 black and ,nepaul pepper4 ,turn the mixture on to a floured board1 take a small portion at a time and form it into a moderately thick little cake of about the size of half a crown2 when a sufficient number have been made dip them separately into a thick batter and fry in deep1 boiling fat until each fritter is a golden brown2 drain them and serve them piled upon a hot dish garnished with little bunches of fried parsley and send to the table accompanied by cauliflower au gratin prepared as follows3 ,put a fairly large1 compact cauliflower into a saucepan containing plenty of cold1 salted water2 bring it gradually to boiling point1 and when it has boiled1 rapidly pour off the water and rinse the cauliflower in cold water1 then put it again into the saucepan1 which this time should contain sufficient boiling milk and water to cover it and let it cook gently until it is done4 ,drain the cauliflower on a soft cloth1 and put it on to a buttered fireproof china dish2 thicken the milk in which it was cooked with flour1 add a liberal amount of butter1 a tablespoonful of cream 7if practicable71 and season with salt1 pepper1 and nutmeg4 ,pour the sauce over the cauliflower1 then cover it thickly with breadcrumbs and grated ,parmesan or ,gruyre cheese 7mixed in equal quantities7 and bake in a quick oven until evenly browned4 ,,egg ,,patties ,one ounce butter1 #a shallot1 #b large mushrooms1 #a teaspoonful minced parsley1 #b hard-boiled eggs1 #a raw egg1 a small quantity thick white sauce1 seasoning1 #h ozs4 short paste4 ,method4--,fry the shallot 7minced7 and the mushrooms 7also minced7 in the butter1 seasoning them with salt1 pepper1 and nutmeg2 then remove the pan from the stove and add the parsley and the hard-boiled eggs1 coarsely chopped1 and moisten the mixture with a small quantity of thick white sauce which has been nicely flavoured with vegetables4 ,roll out the short paste to rather less than a quarter of an inch in thickness1 and with a round cutter of suitable size stamp out six pieces1 then with a cutter a size larger stamp out an equal number of rounds2 place a portion of the prepared mince in the middle of the smaller rounds2 moisten the edges with beaten egg and cover in the mince with the larger pieces of paste1 making the edges meet neatly and pressing them together4 ,select a cutter about two sizes smaller than that first used1 invert it1 and press it gently on the top of the patties1 which will bring the middle up into the shape of a little dome2 brush them over with egg and bake in a quick oven4 ,,eggs ,,poached ,,and ,,fried ,,with ,,tomatoes ,as many eggs as are required for a dish1 small quantity thick1 white sauce1 small quantity sieved onion sauce1 half as many tomatoes as there are eggs1 some savoury rice1 #a raw egg1 breadcrumbs1 seasoning4 ,method4--,mix some quite thick white sauce 7which has been well-flavoured with vegetables7 with some creamy onion sauce in the proportion of one-third of the latter to two-thirds of the former1 and use when just warm4 ,poach the eggs very carefully in boiling water to which a small quantity of vinegar1 or lemon-juice1 has been added2 trim them neatly with a round cutter1 mask them with the prepared sauce1 and let them get cold4 ,dust them lightly with flour1 brush them over with beaten egg1 and cover with plenty of fine1 dried breadcrumbs seasoned with salt and pepper1 and fry them quickly in a bath of boiling fat4 ,have ready some large tomatoes which have been cut in half1 freed from seeds1 baked1 and filled with savoury1 or curried1 rice2 place an egg on each piece and serve on rounds of fried bread in a circle1 and fill the middle of the dish with fried potatoes4 ,,eggs ,,poached ,,and ,,fried ,,with ,,vegetable ,,marrow ,four or five eggs1 #a small vegetable marrow1 pint thick tomato sauce1 #a tablespoonful ,parmesan cheese1 rounds of fried bread1 #a raw egg1 breadcrumbs1 seasoning4 ,method4--,cut four or five pieces of about two inches in thickness from a small1 peeled marrow1 and boil them in salted water until they are tender2 when done lift them from the stewpan with an egg slice2 drain them thoroughly on a soft cloth1 dip them into warm butter1 and place on rounds of fried bread1 which should be of moderate thickness4 ,prepare some eggs as in the foregoing recipe1 but instead of coating them with the white sauce1 use thick tomato sauce1 which has been seasoned with ,parmesan cheese1 and surround the marrow with the remainder of the sauce4 ,,eggs ,,poached ,,with ,,tomato ,,sauce ,four ounces of rice1 #a oz4 butter1 white vegetable stock1 pint tomato sauce1 seasoning1 #d or #e poached eggs1 breadcrumbs1 #a raw egg1 watercress4 ,method4--,put the rice into a saucepan with some cold salted water2 bring it to boiling point and keep it boiling for ten minutes1 then wash it in cold water and put it into a saucepan containing plenty of boiling stock and let it boil steadily until it is done4 ,drain the rice thoroughly and put it back into the saucepan for a few minutes to dry by the side of the stove2 then season it with salt1 freshly-ground black pepper1 a dust of curry powder1 and a tablespoonful of grated ,parmesan cheese1 and spread it out on a flat dish4 ,when cold1 take about a heaped dessertspoonful of the rice at a time and form it into four or five little round cakes1 capable of taking a poached egg2 brush the rice cakes over with egg1 then cover them with fine1 dried breadcrumbs1 and fry them in a bath of boiling fat until they are a deep gold in colour4 ,have ready four or five poached eggs1 which have been neatly trimmed1 place one on each rice cake and pour a tablespoonful of hot tomato sauce over the eggs1 and serve garnished with watercress which has been dressed with oil and vinegar4 ,,eggs ,,in ,,potatoes ,four medium-sized potatoes1 #d hard-boiled eggs1 pint thick white sauce1 #a oz4 grated cheese1 #a oz4 butter1 cream 7or milk7 lemon-juice1 seasoning4 ,method4--,wash the potatoes thoroughly 7they should be as nearly the same size as possible7 and bake them in their skins1 then cut a piece from the top of each and remove the inside1 taking care not to break the skin4 ,pass the potato through a presser1 or sieve1 into a basin2 add an ounce of butter1 about a tablespoonful of cream 7or milk71 and season with celery salt1 pepper1 nutmeg1 and a few drops of lemon-juice1 and beat with a wooden spoon until it is very light and creamy4 ,carefully replace the potato in the skins1 pressing it back against the sides with the handle of a small spoon1 so as to leave the middle hollow2 fill them according to the directions given below1 then make a rose 7by means of a forcer7 with the mashed potato left over1 sufficiently large to cover the hole2 brush the rose over with warm butter and put the potatoes into a hot oven for ten or fifteen minutes4 ,while the white sauce 7which should be rather thicker than is usually required7 is still hot1 add the grated cheese 7preferably ,gruyre7 and ascertain if any more seasoning is required1 then a squeeze of lemon-juice and the eggs cut into slices1 and fill the potatoes with the mixture4 ,serve with a salad composed of lettuce1 beetroot1 and celery4 ,,eggs ,,and ,,rice ,six ounces of rice1 #a pint highly-seasoned vegetable stock1 #c ozs4 butter1 #c or #d hard-boiled eggs1 fried onion1 chopped parsley1 minced olives or pickled gherkin1 seasoning1 #a tablespoonful tomato conserve4 ,method4--,put the rice into cold salted water1 bring it gradually to boiling point1 and let it boil for ten minutes1 then rinse it in cold water2 drain it and put it into a saucepan containing a pint of colourless vegetable stock1 and let it boil rapidly until the rice is cooked1 stirring it occasionally4 ,as soon as the grains are quite soft1 turn the rice on to a sieve and let the stock drain from it4 ,melt two ounces of the butter in a stewpan1 and add the rice1 turning it gently with a fork over a moderate fire4 ,when hot1 season with salt1 black pepper1 and nutmeg1 and pile upon a hot dish2 arrange the halves of some eggs1 prepared according to the recipe given below1 at intervals round the rice1 but not quite at the edge1 and between them scatter some minced olives 7or gherkins7 which have been carefully heated in a little butter1 and below them make a line with some minced fried onion1 which has been dried1 until crisp1 in the oven4 ,the top of the rice should be sprinkled either with chopped parsley or ground sweet almonds1 which have been coloured a golden brown in the oven4 ,the hard-boiled eggs should be cut in half1 the yolks carefully removed and passed through a sieve 7the whites should be kept hot over a saucepan of boiling water72 a tablespoonful of butter should then be added which has been heated with a tablespoonful of tomato conserve 7or sauce72 the mixture must be seasoned with celery salt1 pepper1 and a little curry powder1 and quickly and neatly put into the whites and moulded into pyramid form4 ,the eggs should be placed in the oven for a few moments to ensure their being hot4 ,,egg ,,rissoles ,two hard-boiled eggs1 #a oz4 of crumb from a ,hovis loaf1 #a ozs4 butter1 pint milk1 a thick slice of onion1 #b teaspoonfuls ground nuts1 #a teaspoonful grated ,gruyre1 or some mild cheese1 a few pieces of parsley1 seasoning1 #a raw egg1 breadcrumbs1 spinach or mashed potato for border1 tomato or celery1 sauce4 ,method4--,put one ounce of butter into a saucepan with the onion and fry gently for a few minutes1 but without letting it become brown1 then add the milk1 a clove1 one or two pieces of parsley1 and some salt and pepper1 and let the milk simmer very slowly for a quarter of an hour4 ,crumble the bread and stir it into the milk1 and let it cook until it is quite soft and the milk is all absorbed1 and either pass it through a sieve or turn it into a basin and beat it well so that the bread and onion are thoroughly mixed1 but in this case the clove must be removed4 ,pass the hard-boiled eggs through a metal gravy-strainer1 or sieve1 and mix them with the prepared bread1 then stir in the remaining half of an ounce of butter1 the cheese1 nuts1 some salt1 pepper1 and nutmeg2 turn the mixture on to a floured board1 divide it into six portions1 and roll them into little balls2 dip them into beaten egg and cover them with fine1 dried breadcrumbs1 and after allowing a few minutes for the crumbs to harden1 fry the rissoles in a bath of boiling fat until they are a deep golden colour4 ,serve them on a border of carefully-prepared spinach1 and fill the middle with tomato or celery sauce4 ,,french ,,bean ,,salad ,young ,french beans1 as many hard-boiled eggs as required1 tarragon and shallot vinegar1 butter1 seasoning1 chopped parsley1 #b tablespoonfuls chopped pickled gherkin1 salad oil1 #a raw yolk1 #a tablespoonful cream1 watercress4 ,method4--,boil the beans whole1 they should be so small that only the ends require to be pinched off2 when done1 drain them on a cloth and let them get cold4 ,cut the eggs in half1 remove the yolks1 and pound them with the butter1 allowing a quarter of an ounce for each egg2 season them with celery salt1 pepper1 curry powder1 and a few drops of tarragon vinegar2 add a small quantity of chopped parsley and fill the whites with the mixture4 ,put the yolk of the raw egg into a basin2 add some salt1 pepper1 and a dust of curry powder1 and stir well with a spoon1 then add some salad oil1 drop by drop1 while using a patent beater rapidly and steadily until the mixture is as thick as beaten butter2 then stir in1 by degrees1 a teaspoonful of tarragon and a teaspoonful of shallot vinegar4 ,when this is thoroughly mixed1 add the cream1 arrange the beans in the middle of a salad bowl and pour the sauce over them1 then scatter the chopped gherkin over it and surround the beans with the eggs1 putting a little bunch of watercress between1 which has been lightly dressed with oil and vinegar4 ,peas can be served in the same way1 or well-boiled butter or haricot beans2 if either of the latter are used1 chopped beetroot may be substituted for the pickled gherkin4 ,,fricassee ,,of ,,eggs ,two pounds of spinach1 #d hard-boiled eggs1 #a raw yolk1 pint thick white sauce1 #a tablespoonful tomato sauce1 #a tablespoonful cream1 oz4 butter1 seasoning1 sippets4 ,method4--,cook the spinach1 drain it and pass it through a sieve1 and re-heat it with half a gill of white sauce2 season it with salt1 pepper1 nutmeg1 and a pinch of castor sugar1 add half an ounce of butter and turn it on to a hot dish4 ,mould it into a mound and make a hollow in the centre1 fill this with the fricassee1 and garnish the spinach with little sippets of fried bread4 ,make the remainder of the white sauce hot in a stewpan1 and as soon as it has boiled draw the pan to the side of the stove and stir in the yolk of egg1 which has been previously beaten with the cream1 then add the tomato sauce1 and place the stewpan in a larger pan of hot water on the stove and put in the hard-boiled eggs1 cut into slices4 ,as soon as they are hot1 the fricassee will be ready4 ,,green ,,pea ,,cutlets ,one pint of young1 shelled peas1 some mint1 #b small onions1 #b ozs4 butter1 #a oz4 flour1 pint milk1 #a whole egg1 #a raw yolk1 breadcrumbs1 #d ozs4 rice1 #a small saltspoonful powdered saffron1 #a ozs4 grated cheese1 #a pint colourless vegetable stock1 seasoning1 thick brown sauce4 ,method4--,put the peas into a saucepan of boiling water1 to which a piece of mint1 some salt1 sugar1 and a pinch of soda have been added1 and let them cook steadily until they are done4 ,boil one onion in salted water until it is tender1 then drain it well and rub it through a sieve4 ,melt one ounce of the butter in a saut pan and stir in the flour2 moisten by degrees with the milk1 stirring quickly until the sauce is perfectly smooth and very thick1 then add the yolk of egg and sieved onion2 season with salt1 pepper1 and nutmeg1 add about a quarter of a teaspoonful of chopped mint1 and lastly the peas 7which should be well drained71 and spread the mixture on a dish to get cold4 ,take a small portion at a time and form into the shape of a little cutlet on a floured board2 insert a piece of macaroni at the end to represent the bone1 and when the mixture has all been used1 brush them over with beaten egg and cover with finely-sifted breadcrumbs4 ,when the latter have had time to dry1 fry the cutlets in boiling oil1 and serve round a support of rice prepared as follows1 and send to the table with a boat of thick brown sauce flavoured with ,madeira4 ,put the rice into a saucepan of cold1 salted water1 bring it gradually to boiling point1 and let it boil rapidly for six minutes1 then rinse it in a colander under the cold water tap1 and drain it well4 ,mince the remaining onion and put it into a stewpan containing one ounce of butter1 and let it simmer gently until it begins to get soft1 but it must not acquire any colour1 then add the rice1 saffron1 and stock2 when the latter has boiled1 draw the pan to the side of the stove where the rice can simmer steadily until it is quite soft2 season it well1 add the cheese1 which should be dry and mild1 and half an ounce of butter divided into tiny pieces1 and use as directed2 the saffron can of course be omitted if the flavour is disliked1 and some chopped parsley substituted for it4 ,,macaroni ,,pie ,three ounces of large1 straight macaroni1 #a small onion stuck with #b cloves1 #a stick celery1 #d artichokes1 #a thick slice of turnip1 pint thick tomato sauce1 #a teaspoonful chopped parsley1 #a tablespoonful grated ,parmesan cheese1 seasoning1 potato paste1 beaten egg4 ,method4--,put the macaroni and vegetables in a saucepan containing some boiling water1 season well and cook steadily for an hour1 then drain the macaroni and cut it into small pieces2 cut up the vegetables with which it was boiled1 excepting the onion1 and put all into a buttered pie-dish1 season with salt1 pepper1 and nutmeg1 sprinkle in the cheese and parsley and pour in the sauce2 cover with the potato paste1 brush over the top with beaten egg and bake in a quick oven4 ,two or three hard-boiled eggs1 cut into quarters1 can be added to the other ingredients if liked2 serve the pie with stewed lettuce prepared thus3 ,wash some freshly-cut1 compact lettuces1 then tie each with a piece of narrow white tape1 and parboil them2 drain them and put them into a buttered stewpan1 containing a small quantity of onion1 which has been scalded and minced2 season with salt1 pepper1 nutmeg1 and a dust of sugar2 cover the pan and let them simmer for ten minutes1 then pour in sufficient nicely-flavoured milk-stock to nearly cover them4 ,place a greased paper over the lettuces before putting on the lid of the pan1 and let them cook in a moderate oven until tender2 when done1 take out the lettuces1 untie them1 cut them in half1 and keep them hot in a vegetable dish while the sauce is being made4 ,thicken the stock in which the lettuces were cooked with some potato flour mixed with a small quantity of cream1 and when it has thickened1 add a squeeze of lemon-juice and a sprinkle of chopped parsley1 and pour through a pointed strainer over the lettuce4 ,for the potato paste put half a pound of potatoes 7cooked and sieved7 into a basin1 add six ounces of flour1 season with salt and pepper and add a teaspoonful of baking powder1 then rub in three ounces of butter and moisten sufficiently with beaten egg and cold milk to form a smooth and fairly stiff paste4 ,knead it well and roll it out on a floured board to about half an inch in thickness1 and cut into the required size and shape for the pie4 ,,macaroni ,,rissoles ,two ounces of ,swiss egg macaroni1 milk1 #a oz4 butter1 #a oz4 flour1 #a small onion1 some celery1 #a yolk1 #a tablespoonful tomato conserve1 #a tablespoonful ,parmesan cheese1 #a tablespoonful minced ,champignons1 #a whole egg1 breadcrumbs1 ,french beans stewed1 seasoning4 ,method4--,break the macaroni into small pieces and cook until tender in boiling milk and water with the onion1 stuck with two cloves1 a few pieces of celery 7or a pinch of celery seed7 and sufficient salt and pepper to season it4 ,melt the butter in a saucepan1 stir in the flour1 and gradually moisten with a quarter of a pint of milk2 when the sauce has boiled and thickened1 remove the pan from the stove and add the tomato conserve1 the cheese1 yolk of egg and salt1 pepper and nutmeg1 then stir in the champignons and macaroni 7which should be thoroughly drained7 and spread out on a flat dish4 ,when cold1 form the mixture into rissoles on a floured board1 then dip them into beaten egg and cover them thickly with breadcrumbs2 when the latter have dried1 fry the rissoles in plenty of boiling olive oil and serve them round some ,french beans prepared as follows3 ,select quite young beans1 which have no fibre to remove but only the little piece from each end1 and leave them whole4 ,butter a casserole and put in the beans2 sprinkle some salt1 pepper1 and a dust of castor sugar over them1 and pour in enough vegetable stock to cover them2 put a greased paper over them before putting on the lid of the casserole1 and let them cook in a moderate oven until done1 adding a little more stock if necessary4 ,just before the beans are to be dished up place the casserole on the stove1 add the yolk of an egg1 which has been beaten up with a tablespoonful of cream1 and stir the sauce until it thickens1 then remove the casserole from the fire and add a squeeze of lemon-juice and a tablespoonful of chopped parsley and pile the beans neatly in the middle of a hot silver dish4 ,peas may be substituted for the beans if desired4 ,,mock ,,oyster ,,cakes ,some boiled salsify1 mashed potato1 seasoning1 egg1 ,plasmon1 breadcrumbs1 white sauce4 ,method4--,divide the salsify into small pieces of about the size of half an oyster and mix with half as much carefully-mashed potato2 season well with freshly-ground black pepper1 cayenne1 salt1 and a squeeze of lemon-juice1 and add sufficient stiff white sauce to slightly moisten the mixture and add a small quantity of beaten egg4 ,spread the mixture out on a flat dish for an hour or two2 then take rather less than a dessertspoonful at a time and roll it into a little ball on a floured board4 ,flatten the balls so that they take the form of little round cakes1 dip them into beaten egg1 and cover thickly with dry ,plasmon powder and breadcrumbs1 which have been seasoned with salt1 black pepper1 and cayenne2 press them lightly between the hands to make the powder and crumbs adhere1 and after allowing about twenty minutes for the latter to dry1 fry the cakes in deep1 boiling oil or vegetable fat1 and serve garnished with fried parsley and little pieces of lemon4 ,the potatoes should be baked in their skins1 and then sieved and beaten to a stiff paste with a little cream1 as the cakes would be spoilt if the potato mixture was moist and watery4 ,,mushroom ,,cutlets ,,with ,,pur,e ,,of ,,lettuce ,half a pound of mushrooms 7cleansed1 peeled1 and minced71 #b ozs4 butter1 #d ozs4 bread1 #a oz4 onion 7scalded and minced7 #b eggs1 #a gill cream1 teaspoonful parsley1 seasoning1 macaroni4 ,method4--,fry the mushrooms in one ounce of butter with the onion for a quarter of an hour1 stirring it frequently4 ,heat the cream to boiling point1 and pour it over the bread 7the crumb from a milk loaf or ,french roll is best71 add the remaining ounce of butter and beat it to a paste1 then add the mushrooms1 parsley1 and one egg2 season with salt1 pepper1 and a little mace1 and turn on to a flat dish to cool4 ,when cold1 take a small portion at a time and form on a floured board into cutlet shape2 insert a piece of macaroni at the pointed end1 brush the cutlets over with beaten egg1 and cover them thickly with fine1 dried breadcrumbs2 put aside for about half an hour and then fry in oil or deep1 boiling fat until the crumbs are crisp and nicely browned4 ,serve the cutlets either on a support of fried bread or mashed potato1 with a pure of lettuce in the middle4 ,,nut ,,cutlets ,six ounces of ground nuts 7pine kernels and ,brazil71 #b ozs4 onion1 #c ozs4 butter1 #f ozs4 brown bread1 #a gills milk stock1 #b eggs1 #a teaspoonful parsley1 #a tablespoonful tomato sauce1 browning1 seasoning1 ,maggi's vegetable essence1 dried breadcrumbs1 ,plasmon4 ,method4--,wash the pine kernels thoroughly in boiling water1 and pass them with the ,brazil nuts twice through a fine mincer 7or nut-mill72 boil the onion for a few minutes1 then drain it and mince it4 ,melt two ounces of butter in an omelet pan and fry the onion and nuts gently for ten minutes1 stirring frequently to prevent the onion from becoming too brown4 ,put the brown bread1 sieved1 into a saucepan with the milk stock1 and stir over the fire until a thick paste is formed1 then add one and a half ounces of butter1 pound in a mortar for five minutes1 and put aside on a plate4 ,turn the fried nuts and onion into the mortar and pound well1 then add the bread paste by degrees 7pounding steadily all the time71 and when it is thoroughly mixed with the nuts1 season with salt1 freshly-ground black pepper1 and nutmeg and stir in the parsley1 tomato sauce1 one egg 7not beaten71 sufficient browning to colour the mixture1 and a few drops of ,maggi's essence4 ,divide the mixture on a floured board and form it into neat cutlets2 dip them into beaten egg1 cover thickly with crumbs and ,plasmon powder 7in equal proportions71 and after allowing time for the egg to dry1 fry the cutlets and serve them with fried bananas or any suitable vegetable4 ,,nut ,,fillets ,,stewed ,nut forcemeat as for cutlets 7see page #ge71 pint cooked butter beans1 #c or #d large carrots 7parboiled and sliced71 onion 7minced71 #a pint thick brown sauce1 butter1 parsley4 ,method4--,make some little round fillets with the forcemeat1 flour them and fry them in a saut pan with butter until they are lightly browned on both sides1 and put aside on a plate4 ,fry the onion and carrots until the former is a golden colour1 add the beans and pour in the sauce1 cover with a greased paper and let the vegetables stew gently until the carrots are quite tender4 ,about a quarter of an hour before they are ready1 add the fillets and cover the pan as before2 serve them in the middle of a hot dish with parsley sprinkled over them and surround with the vegetables and sauce4 ,,nut ,,rissolettes ,six ounces ground mixed nuts1 #c ozs4 sieved brown bread1 gill milk1 #a ozs4 butter1 #a teaspoonful chopped onion1 #a dessertspoonful tomato catsup1 salt1 pepper1 nutmeg1 cayenne1 lemon-juice1 #a egg1 small quantity finely crushed vermicelli1 #a tablespoonfuls ,plasmon powder1 lb4 short paste4 ,method4--,fry the nuts and onion in one ounce of butter for ten minutes1 taking care they do not acquire more than a golden colour1 then turn them into a mortar and pound until they are smooth4 ,while the nuts are cooking1 boil the bread and milk together for a few minutes1 and beat it to a light paste2 then add the remaining half ounce of butter and the tomato catsup1 season well1 and pound with the nuts until the whole is thoroughly mixed4 ,beat the egg until it forms a thick froth1 add half of it to the nut mixture and also a few drops of lemon-juice1 then turn it from the mortar on to a floured board and divide into ten or twelve 7according to the size required7 equal portions2 roll these into little cork-shaped rissoles and envelope them neatly in a thin coating of short paste4 ,brush the rissolettes over with the remainder of the beaten egg1 then cover them with the vermicelli and ,plasmon1 and1 after allowing time for the egg to dry1 fry them in an abundance of clear1 boiling fat4 ,the rissolettes make an excellent cold supper dish1 but they should be made the same day they are required1 otherwise the pastry will lose its crispness4 ,the same mixture can be masked with egg and breadcrumbs1 instead of being covered with paste1 and served hot or cold as ordinary rissoles4 ,,nut ,,souffl ,two ounces peeled onion1 #b ozs4 butter1 #f ozs4 pine kernels1 #b ozs4 crumb from a milk loaf1 pint milk1 #b eggs1 seasoning1 #a teaspoonful lemon-juice4 ,method4--,boil the onion in a small quantity of water for six minutes1 drain it well and chop it very finely4 ,wash the kernels thoroughly in boiling water1 changing it two or three times1 and rinse them in a colander under the cold water tap1 and pass them twice through a fine mincer4 ,melt one ounce of butter in a small omelet pan and fry the onion and kernels very gently until the former begins to turn a golden colour4 ,at the same time boil the bread and the milk together until a smooth paste is formed2 add one ounce of butter1 season with salt1 pepper and nutmeg1 and mix with the ingredients in the omelet pan1 then pound the mixture in a mortar until it is of a very light consistency and white 7like chicken cream7 in appearance1 and season well4 ,add the yolks of the eggs1 one at a time1 pounding each in turn into the ingredients1 then the lemon-juice1 and when the pounding is satisfactorily accomplished1 pass the mixture through a fine wire sieve and add the whites of the eggs whisked to a very stiff froth4 ,place at once in a buttered souffl mould1 smooth the surface1 and bake in a quick oven for about twenty minutes2 serve the souffl in the mould accompanied by potato rissoles and a tureen of good brown sauce1 which has been flavoured with ,maggi's vegetable essence4 ,,quenelles ,,la ,,reine ,two ounces of crumb from a milk loaf1 #a ozs4 butter1 #a oz4 peeled onion1 #a large teaspoonful chopped parsley1 #d ozs4 pine kernels1 #a gills milk1 yolk of #a raw egg1 #a pint thick white sauce1 seasoning1 sippets4 ,method4--,wash the pine kernels two or three times in boiling water and pass them twice through a nut-mill or fine mincer2 boil the onion for six minutes1 drain it and mince it2 melt one ounce of butter in a small omelet pan1 put in the onion and nuts and fry very gently until the onion is a golden colour4 ,while this is being done1 cook the breadcrumb in the milk with the remaining half ounce of butter2 as soon as it is reduced to a paste1 take it from the stove1 beat it well1 and add the chopped parsley1 then pound the onion and nuts in a mortar for a few minutes2 add the bread paste1 and as soon as the mixture is very light and white in appearance1 put in the yolk2 season with salt1 pepper1 a little mace1 and a squeeze of lemon juice1 and complete the pounding4 ,pass the mixture through a fine wire sieve into a basin1 then turn it on to a floured board1 roll it into the shape of a long sausage1 and divide it into seven equal portions2 butter seven little quenelle moulds and put in the mixture1 smooth the top with a knife which has been dipped into hot water and poach the quenelles in the white sauce1 which should be boiling1 for fifteen minutes4 ,arrange some carefully-prepared mashed potato on a hot silver dish1 so that it forms an even surround with rather a deep hollow in the middle4 ,unmould the quenelles1 put them in the middle of the potato1 and pour the sauce over them1 and garnish with little kite-shaped sippets of fried bread4 ,,rice ,,fritters ,,with ,,broad ,,beans ,four ounces rice1 vegetable stock 7white71 seasoning1 batter for frying1 broad beans1 matre d'htel sauce1 #b eggs1 #a tablespoonful grated cheese1 #a oz4 onion1 #a ozs4 butter4 ,method4--,put the rice into cold salted water1 and when it reaches boiling point keep it boiling steadily for six minutes1 then drain it and put it into a saucepan containing sufficient boiling vegetable stock to cover it and cook until it is very tender4 ,fry the onion in one ounce of butter until it is just cooked1 but do not let it become brown1 add the rice to it1 season with salt1 pepper1 a dust of curry powder1 and the grated cheese1 then add half an ounce of butter and a well-beaten egg1 and spread out on a dish to get cold4 ,take a small quantity of the rice at a time and form it into little flat cakes rather larger than a five shilling piece2 dip these into a thick batter and fry them in plenty of boiling oil or vegetable fat2 arrange the fritters in a circle on a hot dish and fill the middle with some very young broad beans covered with a sauce made as follows3 ,make half a pint of thick white sauce2 add a tablespoonful of finely-chopped parsley1 a dessertspoonful of lemon-juice1 a little cayenne pepper1 and half an ounce of fresh butter in small pieces1 and it will be ready for use4 ,,roasted ,,potatoes ,,with ,,mushrooms ,six medium-sized potatoes 7of uniform shape71 vegetable butter1 #c ozs4 minced mushrooms1 #a slice onion 7scalded and minced71 #a oz4 dairy butter1 #b ozs4 finely-sieved ,hovis breadcrumbs1 #a teaspoonful chopped parsley1 #a egg1 seasoning1 thick brown sauce1 parsley for garnishing4 ,method4--,trim the potatoes1 after peeling them1 so that they are round and as nearly the same size as possible 7the trimmings can be used for soup71 and cut a piece from one end so that they will stand upright2 put them into a baking tin containing some hot vegetable butter and bake in a well-heated oven until they are nicely browned1 basting them frequently4 ,when done remove the centre of the inside with an apple corer or small tubular-shaped cutter and fill the cavity with mushrooms1 prepared as below4 ,replace the potatoes in the oven for about ten minutes1 and serve them surrounded by some thick brown sauce flavoured with a few drops of ,maggi's essence1 and a little piece of parsley on the top of each4 ,for the stuffing1 fry the mushrooms and onion in the butter for ten minutes1 stirring gently all the time1 then add the breadcrumbs and the chopped parsley1 season with salt1 pepper1 and a little mace or nutmeg1 and stir over the fire for six minutes more2 remove the pan at the end of the time and moisten the mixture with sufficient beaten egg to bring it to a fairly stiff paste and use as directed4 ,,roman ,,pie ,half a pound puff paste1 #b ozs4 cooked macaroni 7the large1 straight kind71 pint salsify 7cooked1 and cut into small pieces71 six champignons1 pint cooked ,japanese artichokes1 #a gill thick white sauce1 parsley1 lemon1 #a teaspoonful onion 7scalded and minced71 grated ,parmesan1 brown sauce4 ,method4--,line a buttered mould with the paste rolled out to a moderate thickness1 and fill it with alternate layers of the macaroni1 cut into small pieces1 salsify1 and artichokes1 and over each layer scatter a few slices of champignons1 a little grated cheese1 a few drops of lemon-juice1 and season with salt1 freshly ground black pepper1 and nutmeg4 ,when the mould is full1 pour in as much sauce1 mixed with some of the liquor in which the champignons were preserved1 as is required1 then cover in with a round of paste and bake in a moderately quick oven for from three-quarters to one hour2 turn out carefully on to a hot dish and surround with brown sauce4 ,,salsify ,,omelet ,four ounces salsify1 colourless vegetable stock1 small quantity very thick white sauce1 #c eggs1 #a ozs4 butter1 seasoning1 fried breadcrumbs4 ,method4--,prepare the salsify 7freshly cut7 in the usual way and cook it until tender in the stock1 then drain thoroughly1 cut it into pieces of about an inch in length1 and put into a saucepan containing a quarter of an ounce of butter seasoned with salt1 pepper1 cayenne1 and lemon-juice2 cover it with the white sauce and keep it hot by the side of the stove until the omelet is made4 ,to prepare the latter1 break the eggs1 which should be new laid1 into a basin1 season with salt1 pepper1 and nutmeg1 and whisk them well1 then add half an ounce of butter cut into tiny pieces4 ,melt one ounce of butter in an omelet pan of suitable size and1 directly it is hot1 pour in the eggs2 draw the pan to the hottest part of the stove 7the fire should be clear and brisk7 and stir the mixture with a fork until it begins to set2 then loosen it round the sides and thrust the fork through it in two or three places to prevent the omelet sticking and to allow the unset portion to come into contact with the hot pan2 when it is almost set enough1 spread the salsify over one half of the omelet and fold the other half over and carefully turn it on to a hot dish1 surround it with fried breadcrumbs 7prepared in the same way as for game71 and serve at once4 ,the appearance of the omelet will be improved if the uppermost side is brushed over with warm butter and sprinkled with parsley4 ,,salsify ,,patties ,salsify 7also named vegetable oyster71 white sauce1 cream1 lemon-juice1 seasoning1 puff-paste pattie-cases1 white stock1 butter4 ,method4--,scrape the salsify thoroughly1 wash it1 and cook it until tender in colourless vegetable stock2 drain well and cut it into pieces of about two inches in length1 pour over them a small quantity of warm butter which has been seasoned with lemon-juice1 black pepper1 and salt1 and leave until the butter is cold4 ,make a small quantity of nicely-flavoured thick white sauce and mix it with an equal quantity of boiling cream 7if practicable72 season with salt1 black pepper1 nutmeg1 and cayenne1 and add a squeeze of lemon-juice1 then put the pieces of salsify into the sauce and heat them gradually4 ,have ready the requisite number of pattie cases2 fill them with the salsify1 put them into the oven for a few moments1 and serve as soon as they are thoroughly hot4 ,,savoury ,,macaroni ,three ounces of ,swiss egg macaroni1 rather more than #a pint brown vegetable stock1 grated cheese1 oz4 flour1 #a oz4 butter1 #a tablespoonful tomato catsup1 seasoning4 ,method4--,put the macaroni into boiling salted water for ten minutes1 then drain it1 put it into a stewpan1 cover with the brown stock1 which should be boiling1 and cook steadily until it is done4 ,then drain it and pile it up on a hot dish2 let the stock in which it was cooked boil up and thicken it by stirring in the butter1 which should be worked up smoothly with the flour2 add the tomato catsup and strain over the macaroni2 scatter a little dry1 grated cheese over the top and surround by some carefully cooked ,brussels sprouts1 which have been finished with some warm1 seasoned butter and a squeeze of lemon-juice4 ,,savoury ,,mince ,,with ,,spinach ,three ounces finely-ground ,brazil nuts 7taking care they are fresh71 #d ozs4 cooked rice1 #a ozs4 onion 7scalded and chopped71 #a teaspoonful minced parsley1 a little lemon-thyme if the flavour is liked1 #a pint good brown sauce flavoured with a few drops of ,maggi's essence1 #b ozs4 butter1 seasoning1 spinach1 sippets4 ,method4--,fry the nuts with the onion and butter for eight minutes1 taking care they do not become brown1 then add the rice and herbs and moisten with three-quarters of a pint of the sauce2 cover with a greased paper and put the mince into the oven for half an hour2 if the rice absorbs too much sauce1 so as to leave the mince dry1 add some of the remaining sauce and a few drops of browning if it is not a nice rich colour1 and serve in the middle of a surround of spinach garnished with fried sippets of bread4 ,cabbage can be substituted for spinach if preferred1 and if prepared in the same way will answer the purpose very well4 ,,savoury ,,pasties ,two ounces breadcrumbs1 #a gill cream1 #b or #c tablespoonfuls thick brown sauce1 #c ozs4 finely-ground pine kernels 7previously blanched71 oz4 chopped onion1 #a teaspoonful parsley1 #a ozs4 butter1 lemon-juice1 seasoning1 #f ozs4 short paste4 ,method4--,fry the onion and nuts together in one ounce of butter for six or eight minutes1 then pour the cream1 which should be boiling1 over the bread and beat it to a paste1 add the remainder of the butter and the fried nuts1 parsley1 a few drops of lemon-juice1 salt1 pepper1 and nutmeg1 and moisten with a few tablespoonfuls of thick brown sauce4 ,roll out the paste to about the eighth of an inch in thickness and cut it into rounds of about the size of a claret glass2 spread half the rounds with the mince and cover it with the remainder of the pieces of paste2 wet the edges and pinch them together1 brush over the top of the pasties with beaten egg1 and bake them in a quick oven4 ,,savoury ,,roll ,six ounces of finely-ground pine kernels 7blanched71 #d ozs4 butter1 #c ozs4 onion 7scalded and chopped71 #a tablespoonful parsley1 #f ozs4 breadcrumb1 gill thick white sauce1 #b eggs1 #b minced mushrooms1 seasoning1 some thick brown sauce flavoured with sherry4 ,method4--,fry the nuts and onion together in two ounces of butter until the onion begins to change colour1 then turn the mixture into a mortar and pound to a smooth consistency4 ,make the white sauce hot and pour it on the breadcrumbs2 add one and a half ounces of warm butter and beat it to a paste1 then put in the fried nuts1 parsley1 and mushrooms and season with salt1 pepper1 a little powdered mace1 and moisten it with the eggs1 adding first one and then the other1 and pound very thoroughly for five minutes4 ,turn the mixture on to a floured board and form it into a smooth1 compact roll2 brush it over with the remaining half ounce of butter 7warmed7 and place it on a well-buttered baking tin and cook in the oven until nicely browned4 ,serve the roll surrounded by the brown sauce and accompanied by a dish of potatoes in sauce4 ,the same mixture can be wrapped in buttered muslin 7like a galantine71 cooked in boiling vegetable stock1 and served with mushroom sauce1 or it can be stewed in a casserole with a thick brown sauce4 ,the potatoes should be prepared in the following manner3 ,peel four or five potatoes1 cut them into moderately thin slices1 and wrap them in a floured cloth for a short time before they are cooked4 ,melt two ounces of palmine1 or dairy butter1 in a stewpan and stir in one ounce of flour by degrees2 then add a pint of colourless vegetable stock1 and when the sauce has boiled and thickened1 season it1 add a teaspoonful of lemon-juice and a teaspoonful of shallot vinegar1 and then put in the sliced potatoes4 ,cover the pan closely1 and let them cook gently until they are tender1 then put the potatoes 7not the sauce7 into a hot vegetable dish and place it in the oven for a few minutes4 ,beat the yolk of an egg with a tablespoonful of cream and stir into the sauce1 which should be boiling1 scatter in a large teaspoonful of chopped parsley1 and pour at once over the potatoes4 ,,scalloped ,,curry ,almost any kind of cooked vegetables cut into neat pieces 7including potatoes71 #b or #c tablespoonfuls cooked white haricot beans1 curry sauce 7see page #ajd71 boiled rice1 butter1 breadcrumbs4 ,method4--,let the vegetables simmer gently in a small quantity of butter 7seasoning them with salt1 pepper1 and a dust of sugar7 for fifteen minutes1 then pour the curry sauce over them and let them cook in a moderate oven for half an hour4 ,fill some buttered china scallop shells with the curry2 cover the top with rice1 place some small pieces of butter on it1 and scatter with finely-sieved dried breadcrumbs1 and bake in a quick oven for about a quarter of an hour4 ,,scotch ,,eggs ,three hard-boiled eggs1 nut mixture as for ,rissolettes 7page #gg71 #a raw egg1 breadcrumbs1 mashed potato1 ,french beans1 ,dutch sauce 7see page #ajd74 ,method4--,take the shells from the eggs and dust them lightly with flour1 then cover them evenly with the nut mixture1 brush them over with beaten egg1 and cover them thickly with finely sifted breadcrumbs4 ,have ready a pan of deep1 boiling fat2 fry the eggs in it until they are nicely browned and drain them on taking them from the fat2 cut each through the middle with a sharp knife1 arrange the pieces on a border of mashed potato1 and fill the middle of the dish with some carefully boiled ,french beans 7or any other suitable vegetable7 masked with ,dutch sauce4 ,,spaghetti ,a ,l',,italienne ,three ounces of spaghetti1 #b ozs4 butter1 #c ozs4 grated ,parmesan cheese1 tomato conserve1 croutons1 seasoning4 ,method4--,cook the spaghetti in plenty of boiling salted water until it is tender1 then drain it well and put it into a saucepan containing one ounce of warm butter2 season it with salt1 freshly-ground black pepper1 and a little cayenne1 and stir over the fire for a few minutes1 then add sufficient tomato conserve to moisten the spaghetti1 and the remaining ounce of butter divided into small pieces2 when it is thoroughly hot scatter in the cheese1 turning the spaghetti lightly and quickly with a fork while doing so1 and directly the cheese 8spins0 into long threads1 turn it on to a hot dish and serve at once garnished with little croutons of fried bread4 ,,stuffed ,,potatoes ,six medium-sized potatoes1 some quenelle forcemeat 7see page #gi71 #a truffle 7coarsely minced71 #c olives 7also minced71 #a oz4 butter1 small quantity cream 7or milk71 seasoning4 ,method4--,wash the potatoes thoroughly and bake them1 without removing the skins1 until they are well cooked4 ,cut a small piece from the top of each1 remove the inside1 taking care not to break the skin1 and pass it through a potato presser into a basin2 add the butter1 a little cream or milk1 and season with salt1 pepper1 and nutmeg1 and beat the potato with a wooden spoon until it is very light and quite white4 ,then carefully replace some of it in the skins1 pressing it back against the sides with the handle of a small spoon1 thus leaving the middle hollow2 prepare a forcemeat according to the recipe given for ,quenelles la ,reine1 and after passing it through the sieve add the truffle and olives and use it for filling the centre of the potatoes4 ,add sufficient carmine to the potato left over to colour it a pretty clear red1 fill a forcer 7with a small rose pipe7 with it and make a rose on the top of each potato sufficiently large to cover the hole2 put the potatoes into a hot oven for fifteen minutes1 and serve them garnished with watercress and accompanied by a watercress1 tomato1 and celery salad4 ,,stuffed ,,vegetable ,,marrow ,a small marrow1 #c ozs4 freshly-sieved breadcrumbs1 #c tablespoonfuls cream1 #a tablespoonful minced parsley1 teaspoonful mixed herbs 7if the flavour is not disliked71 #a saltspoonful grated lemon-peel1 #a oz4 onion 7scalded and minced71 #a ozs4 butter1 #c ozs4 finely ground pine kernels 7,cashu1 or ,brazil nuts7 7blanched71 #a tablespoonful grated ,parmesan cheese1 #a egg1 pint thick tomato or white sauce1 seasoning4 ,method4--,peel the marrow and cook it until tender in boiling salted water 7it must not be over done71 then cut a piece from one end1 carefully remove all the seeds and stringy inside portion1 and drain it well on a cloth4 ,fry the onion and nuts in the butter until the onion begins to change colour1 but do not let it brown2 mix the bread to a paste in a basin with the cream1 which should be boiling1 and season with salt1 pepper1 and a little mixed spice2 add the egg 7not beaten71 the onion1 nuts and cheese1 beat the mixture well1 and then stuff the marrow with it4 ,place it on a china gratin dish which has been well buttered1 sprinkle the marrow with freshly-ground white pepper 7which gives a subtle flavour71 pour a quarter of a pint of tomato sauce 7or white sauce may be substituted7 over it1 and cover it with dried breadcrumbs2 put a few pieces of butter on the top and bake in a quick oven for about twenty minutes4 ,heat the remainder of the sauce and pour it round the marrow4 ,,tomato ,,omelet ,,with ,,vegetable ,,salad ,four eggs1 #b ozs4 butter1 #b tablespoonfuls tomato pure 7or tomato conserve71 seasoning4 ,method4--,break the eggs into a basin and beat them well1 season them with salt1 pepper1 and nutmeg1 and add rather less than half an ounce of butter broken into small pieces4 ,melt the remainder of the butter in an omelet pan over a very clear1 quick fire1 and when it is quite hot 7care must be taken that it does not burn7 pour in the eggs4 ,raise the mixture all over the surface by thrusting a fork into it1 which will allow the soft portion on the top to run through to the hot pan1 then loosen the omelet round the edge as it sets1 and keep shaking the pan to prevent it from 8catching10 and just before it is sufficiently set1 spread the tomato pulp 7which should be heated with a little butter7 over half1 then fold the other half over1 and deftly turn the omelet on to a hot dish2 serve at once with a salad prepared in the following manner3 ,slice equal quantities of new potatoes 7which have been cooked and allowed to get cold71 tomatoes 7peeled71 and cucumber 7also peeled71 and arrange neatly in a salad bowl1 then cover with chopped celery 7which has been kept in water to preserve the crispness7 and fill the middle of the bowl with young green peas 7cooked7 or a carefully drained cauliflower which has been divided into small pieces2 cover the centre vegetable with a thick mayonnaise sauce and sprinkle some chopped parsley over it4 ,,tomato ,,patties ,four tomatoes1 #b ozs4 minced mushrooms1 oz4 onion 7scalded and minced71 #b ozs4 breadcrumbs1 #a ozs4 butter1 gill cream 7or milk71 #a teaspoonful chopped parsley1 seasoning1 #h pattie-cases4 ,method4--,scald the tomatoes and remove the skin1 and with a sharp knife cut them in half1 take out all the seeds1 and put them on a cloth to drain4 ,fry the mushrooms and onion in one ounce of butter for eight minutes2 moisten the bread with the cream1 which should be hot1 and half an ounce of warm butter1 then add the parsley and fried mushrooms and season with salt1 pepper1 and nutmeg4 ,fill the halves of the tomatoes with the mixture1 put a little piece of butter on each1 and cook them on a buttered tin in a quick oven until they are just soft1 but they must not lose their shape4 ,the pattie cases must be made a suitable size and shape for holding the halves of the tomatoes1 and they should be hot when the tomatoes are done2 place one piece in each case and serve at once4 ,if preferred the cases can be made of potato paste 7for recipe see page #ga74 ,,tomato ,,shape ,,with ,,peas ,one pound ripe tomatoes1 teaspoonful minced onion1 #a oz4 butter1 teaspoonful tarragon vinegar1 pint aspic jelly1 #a tablespoonful white wine1 pint stiffly whipped cream1 carmine1 seasoning1 pint cooked peas1 gill thick mayonnaise sauce4 ,method4--,put the tomatoes into a stewpan with the butter and tarragon vinegar2 season with celery salt1 cayenne1 a dust of castor sugar1 and a little curry powder1 and let them cook gently until they are quite soft4 ,then pour off the liquid 7which can be used with advantage to flavour soup or sauce7 and pass the fruit through a sieve into a basin2 add one gill of the aspic jelly 7which should be liquid71 the white wine1 a few drops of carmine1 and1 when it is just cold1 the cream2 whisk the mixture for a few moments then put it into a border-mould1 which has been previously lined with aspic jelly1 and leave it in a cool place until set4 ,dress the cooked peas with the mayonnaise sauce and1 after turning out the tomato shape1 fill the hollow in the middle with the peas1 and garnish with watercress or parsley4 ,,tomatoes ,,stuffed ,,with ,,macaroni ,six medium-sized tomatoes1 #b ozs4 macaroni1 #a ozs4 butter1 #a oz4 flour1 quarter pint cream 7or milk71 #a oz4 grated cheese1 seasoning1 breadcrumbs1 vegetable stock4 ,method4--,cut a small piece from the tomatoes1 carefully remove all the seeds1 and leave them on a sieve to drain for some time before they have to be filled4 ,break the macaroni into small pieces and cook it in boiling vegetable stock until it is quite tender1 then drain it well4 ,melt one ounce of butter and mix the flour with it until a smooth paste is formed1 then add the cream and stir quickly until the sauce is quite thick2 remove the pan from the stove and add the cheese1 seasoning1 and macaroni1 and fill the tomatoes with it2 cover the top with breadcrumbs1 put a little piece of butter on each1 and bake in a fairly quick oven until the tomatoes are cooked1 but they should not be allowed to lose their shape4 ,serve them round a mound of potatoes prepared thus3 ,select some rather close potatoes 7the floury kind would not be suitable71 and after peeling them cut them into thin slices and leave them in cold water for about a quarter of an hour1 then dry them on a soft cloth4 ,butter a china souffl mould 7or a basin will do7 and put in a layer of the potatoes2 sprinkle a little salt1 pepper1 and nutmeg 7not too much of the latter7 over them1 and put a few little pieces of butter on the top2 then add the remainder of the potatoes in the same way1 layer by layer1 and when the mould is full tie a buttered paper over it1 place an enamelled plate on the top of the paper1 and stand the mould in a pan of hot water in a moderately quick oven for fully an hour4 ,half an hour before the potatoes are done pour a small quantity 7a quarter of a pint to a pint mould7 of milk over them1 then replace the paper1 and let them finish cooking4 ,when ready1 turn the potatoes out of the mould 7they will be a compact mass7 and sprinkle some chopped parsley over the top4 ,,tomato ,,souffl ,one pound tomatoes1 #c ozs4 butter1 #a ozs4 potato flour1 #a oz4 onion 7scalded and minced71 #c eggs1 rather less than pint milk1 ,parmesan or ,gruyre cheese 7grated71 seasoning1 pint celery sauce4 ,method4--,slice the tomatoes and cook them with the onion in one ounce of butter until they are tender1 then pass them through a sieve4 ,melt two ounces of butter and stir in the flour1 and when smoothly mixed1 moisten gradually with the milk1 stirring quickly until a very thick sauce is made2 turn the latter into a basin1 and add the yolks of the eggs1 season with salt1 pepper1 a very little mixed spice1 and a large tablespoonful of grated cheese1 then stir in half a pint of the tomato pulp 7straining off any excess of juice71 and lastly the whites of the eggs whisked to a very stiff froth4 ,put the mixture into a buttered souffl mould 7or basin7 without quite filling it2 tie a buttered paper over the top and steam steadily 7but not rapidly7 for from half an hour to forty minutes1 when the souffl should feel firm4 ,turn it out carefully1 surround it with celery sauce1 and serve with fried potatoes prepared as follows3 ,peel some potatoes1 cut them into quarters 7select the firm1 not floury kind71 and parboil them in hot salted water1 then drain them and turn them on to a floured cloth to dry4 ,heat plenty of fat in a saut pan1 and when it reaches boiling point put in the potatoes and let them cook until they are a golden brown2 drain them from the fat1 sprinkle with salt1 pepper1 and some chopped parsley1 and they will be ready to serve4 ,,vegetable ,,cream ,,with ,,aigrettes ,half a peck young peas 7cooked and sieved71 #a teaspoonful very finely minced onion 7previously scalded71 #a oz4 butter1 #a oz4 flour1 pint milk1 #a teaspoonful tomato catsup1 #a tablespoonful grated ,parmesan cheese1 seasoning1 chopped mint1 pint aspic jelly1 #a gill stiffly whipped cream4 ,method4--,cook the onion in the butter with a little finely chopped mint 7the quantity should depend on whether the flavour is liked7 for a few moments1 then stir in the flour1 and when it is smoothly mixed add the milk and continue to stir until a very thick sauce is formed2 season it with a little salt and pepper1 rub it through a gravy-strainer into the basin containing the sieved peas1 and mix well4 ,then add the tomato catsup and ,parmesan cheese and season with salt1 pepper1 and nutmeg2 whisk one and a half gills of cool aspic jelly until it is quite white1 add the whipped cream to it1 and then the prepared peas1 by degrees1 and as soon as the ingredients are thoroughly mixed1 pour the cream into a mould which has been lined with aspic jelly and leave until the following day1 when it should be turned out and served with aigrettes1 made according to the directions given below4 ,if the peas are carefully cooked in an uncovered pan they should produce a bright green pure1 but should the colour not be good a few drops of vegetable greening must be added4 ,the cream may be iced with advantage4 ,for the ,aigrettes4--,put one ounce of butter into a small saucepan with half a pint of cold water2 when it boils1 draw the pan to the side of the stove and stir in1 gradually1 four ounces of flour1 and continue to stir until a smooth and very thick paste is formed1 which leaves the sides of the pan and collects round the spoon in the middle2 then take the pan from the stove and1 when the mixture has cooled a little1 beat two whole eggs and an additional yolk into it1 adding each separately1 and when these are mixed stir in three ounces of dry1 grated cheese 7preferably ,parmesan and ,gruyre mixed7 and season with salt1 white pepper1 and a little curry powder4 ,as soon as the paste is cool1 dip a teaspoon into a stewpan containing plenty 7it must be deep7 of clear fat1 which has been heated to just under boiling point2 fill it with some of the paste and drop the latter into the fat4 ,avoid putting many aigrettes into the pan at the same time1 and be careful to remove them as soon as they are a deep golden colour4 ,let the aigrettes cool on a wire tray1 and serve them cold with the vegetable cream2 they should not be made too long before they are required4 ,the above makes a good dish for a cold supper4 ,,vegetable ,,pie ,four large1 close potatoes 7parboiled71 pint haricot beans 7cooked until just tender and skinned71 #f large mushrooms 7cleansed and peeled71 #d tomatoes1 #a stick celery 7parboiled71 butter1 #b hard-boiled eggs1 forcemeat balls1 #a dessertspoonful onion 7scalded and minced71 seasoning1 brown vegetable stock 7slightly thickened71 lb4 short paste4 ,method4--,butter a pie-dish and put in a layer of sliced potatoes1 then a few slices of tomato1 three mushrooms 7cut in half71 some of the beans1 some pieces of celery 7about an inch in length71 one hard-boiled egg divided into quarters1 and four or five little forcemeat balls2 season with salt1 pepper1 and nutmeg1 and scatter half the quantity of onion over the surface1 then use the remaining ingredients in the same way4 ,moisten the pie with the stock and cover it with the paste1 brush over with beaten egg 7if practicable71 and bake in a well-heated oven for an hour4 ,for the forcemeat balls proceed thus3 ,mix together four ounces ,hovis breadcrumbs1 one dessertspoonful of minced parsley1 a little lemon-thyme 7if the flavour is not disliked71 a teaspoonful of onion 7scalded and minced71 a very little grated lemon-peel1 and season with salt1 freshly-ground black pepper1 and cayenne2 then add two ounces of warm butter and sufficient beaten egg to form a fairly stiff paste4 ,divide the latter into little balls1 roll them on a floured board1 and they will be ready for use4 ,,vegetable ,,steaks ,half a pound of red haricot beans1 #b ozs4 butter1 #c ozs4 minced onion1 #b large tomatoes 7sliced71 #a small stick of celery1 seasoning1 pint brown vegetable stock1 #a eggs4 ,method4--,soak the beans over-night1 boil them until tender1 then remove their skins and put them into an earthenware casserole with the butter1 onion1 tomatoes1 and celery1 and fry for six minutes1 stirring well2 season with salt1 pepper1 and a dust of mixed spice1 and pour in the stock4 ,cover the beans closely with greased paper before putting on the lid of the casserole1 and let them cook in a moderate oven for about two hours1 or until they are reduced to a soft mass and the stock is all absorbed4 ,pass the beans and vegetables through a wire sieve2 add the yolk of egg to the pure1 mixing it thoroughly2 put it aside to get cold1 and then form on a floured board into six little steaks2 brush them over with beaten egg1 dredge a little flour over them1 and fry until nicely browned in boiling fat2 serve with celery fritters in the middle and ribbon potatoes round the dish4 ,,yorkshire ,,mince ,four ounces of mushrooms1 #a oz4 butter1 #a gill thick brown sauce1 #a tablespoonful thick cream1 lemon-juice1 parsley1 seasoning1 ,yorkshire pudding mixture4 ,method4--,cleanse and peel the mushrooms and remove the stalks 7which can be used to flavour stock7 and fry them in the butter for five minutes1 seasoning them with salt1 pepper1 and a little powdered mace2 then cover them with the sauce2 place a greased paper over the pan and let them stew by the side of the fire for half an hour4 ,pass the mushrooms through a fine mincer1 add a squeeze of lemon-juice1 and reheat them in the pan previously used1 with a tablespoonful of cream1 stirring them occasionally to prevent them from burning4 ,prepare a ,yorkshire pudding in the usual way1 and bake it carefully so that it is nicely browned2 when ready1 spread the minced mushrooms evenly on the top1 scatter some parsley over it1 and with a sharp knife cut it into neat squares1 and serve with1 or without1 a boat of thick brown sauce4 ,,yorkshire ,,pudding ,,with ,,mushrooms ,,and ,,tomatoes ,three ounces dry1 sifted flour1 #c eggs1 rather more than pint milk1 baking powder1 #b ozs4 butter1 #d mushrooms1 #b tomatoes1 matre d'htel butter1 seasoning4 ,method4--,put the flour into a basin1 add a little salt and some freshly-ground black pepper1 and make a hollow in the middle2 whisk the eggs well and mix the milk with them1 then pour by degrees into the flour1 mixing it with a wooden spoon2 when a perfectly smooth batter is formed cover the basin with a cloth and let it stand for an hour or two before cooking4 ,then melt the butter in a ,yorkshire pudding tin 7ten by six inches71 and when it is hot stir a saltspoonful of baking powder into the batter1 pour it into the hot tin1 and bake in a well-heated oven for from twenty to thirty minutes4 ,while the pudding is being cooked1 fry two medium-sized tomatoes cut in half and four fairly large mushrooms 7cleansed and peeled72 when the pudding is done cut it into eight squares with a sharp knife and arrange them on a very hot flat fireproof dish1 place the mushrooms and tomatoes alternately on the pieces1 and put a little pat of matre d'htel butter on each2 it should be prepared thus3 ,beat three ounces of butter 7or two ounces if only for a small dish7 until it is soft and creamy2 season it with salt1 pepper1 and cayenne1 and add1 by degrees1 a tablespoonful of lemon-juice2 when it is thoroughly worked into the butter sprinkle in a tablespoonful of finely-minced parsley and put into a cool place until it is firm4 ,then take a small portion of the butter at a time1 and roll it into eight neat little balls2 flatten them slightly into a little pat and use as directed4 ,,sauces ,,brown ,,sauce ,two and a half ounces of butter1 #a onion1 #a large or #b small carrots1 a few pieces of celery1 #a tomato1 turnip1 #a thick slice parsnip1 #b or #c pieces parsley1 #a clove1 seasoning1 browning1 ,maggi's essence4 ,method4--,slice the vegetables and let them simmer gently in one ounce of the butter for a quarter of an hour2 then add a pint of boiling water1 a teaspoonful of browning1 a teaspoonful of ,maggi's essence1 salt1 pepper1 nutmeg1 and a dust of curry powder1 and let it boil rapidly for ten minutes2 at the end of the time draw the pan to the side of the stove and let the stock cook slowly for three quarters of an hour4 ,when it is ready thicken it with two ounces of flour1 and one and a half ounces of butter1 cooked together1 add a squeeze of lemon-juice1 or a few drops of tarragon vinegar1 and strain4 ,,curry ,,sauce ,two ounces of butter1 #d ozs4 onion1 #a or #b tomatoes1 a sweet apple1 #b teaspoonfuls sweet chutney1 #a dessertspoonful curry powder1 #a dessertspoonful flour1 #a teaspoonful tarragon vinegar 7or lemon-juice71 pint brown vegetable stock4 ,method4--,slice the onion1 tomatoes1 and apple and fry in the butter until the onion begins to show signs of becoming a golden colour2 then add the curry powder1 and draw the pan to a cooler part of the stove1 and let the contents simmer for twelve minutes4 ,at the end of the time stir in the flour1 taking care no lumps form1 and when it is smoothly mixed with the butter1 pour in the stock gradually1 and stir until the sauce has boiled and thickened1 then add the chutney and tarragon vinegar1 and let it simmer for half an hour1 when it should be passed through a gravy strainer into a basin 7rubbing the ingredients through with the back of a small wooden spoon7 to be re-heated when required4 ,,dutch ,,sauce ,half a pint of thick white sauce1 #a raw yolk of egg1 #a teaspoonfuls lemon-juice1 oz4 butter4 ,method4--,make the white sauce hot1 ascertain that it has sufficient seasoning1 and when it reaches boiling point draw the pan to the side of the stove and stir in the yolk of egg beaten up with the lemon-juice and continue to stir for a few moments until the egg has thickened1 but it must not boil or it will curdle and be spoilt4 ,then remove the pan from the stove and stir in the butter 7which should be divided into little pieces7 by degrees1 and if the sauce is not to be used at once1 keep it hot by placing the saucepan in a larger vessel of hot water4 ,dutch sauce is nice with almost any kind of vegetable 7including potatoes71 and also with macaroni4 ,,tomato ,,and ,,celery ,,sauce ,half a pound of tomatoes1 #c or #d nice white sticks of celery1 #a oz4 butter1 seasoning1 carmine1 pint white sauce4 ,method4--,slice the tomatoes and cut the celery into small pieces2 melt the butter in a saucepan1 put in the vegetables1 season them with salt1 pepper1 a very little powdered mace1 and let them simmer 7not fry7 for ten minutes4 ,then add the white sauce and leave the pan where the heat is moderate until the vegetables are quite tender1 but the sauce must not be allowed to boil4 ,when it is ready1 add a few drops of carmine and a squeeze of lemon-juice1 and pass it either through a perforated gravy strainer or a sieve1 and re-heat it carefully1 letting it only just reach boiling point4 ,,tomato ,,sauce ,three or four large tomatoes1 #a ozs4 sliced onion1 #a ozs4 butter1 #a pints thick brown sauce1 seasoning1 ,chili vinegar1 carmine4 ,method4--,cut the tomatoes into slices and fry them gently with the onion in one ounce of the butter2 season with salt1 freshly-ground black pepper1 nutmeg1 and a dust of castor sugar1 and as soon as the tomatoes are quite soft1 add the brown sauce1 a few drops of ,chili vinegar1 and sufficient carmine to make it a clear red2 then pass it through a sieve and re-heat it when required1 stirring in the remaining half ounce of butter after taking the saucepan from the stove2 this will add richness to the sauce1 but it should not be re-heated after the butter is put in1 or it will become oily instead of blending with the sauce4 ,,white ,,sauce ,one onion1 a few pieces of celery1 #b or #c thin strips lemon-peel1 #b or #c pieces parsley1 small blade of mace1 salt1 pepper1 pint milk1 pint ,plasmon stock1 #b ozs4 butter1 #b ozs4 flour4 ,method4--,cut the onion in slices and put it into a saucepan with the celery and one ounce of butter1 and let it simmer gently for ten minutes1 taking great care that the butter does not become discoloured1 then add the milk1 ,plasmon1 lemon-peel1 parsley1 mace1 salt1 and pepper1 and let the stock simmer gently 7it must not boil7 until the vegetables are soft1 when it should be strained into a basin4 ,melt the remainder of the butter in a saucepan and stir in the flour4 ,as soon as the latter is well mixed1 pour in the flavoured milk1 by degrees1 stirring quickly all the time with a wooden spoon1 so that no lumps may form2 then place the pan on a slightly hotter part of the stove1 so that the sauce may boil and thicken satisfactorily4 ,if carefully prepared1 it will be perfectly smooth1 otherwise it should be passed through a gravy strainer2 if an additional half ounce of butter can be spared1 it will improve the sauce to have it stirred in the last thing before it is served4 ,,white ,,stock ,one onion1 #a carrot1 #a small turnip1 a few pieces of celery1 a thick slice of parsnip1 #b artichokes1 a little bunch of parsley1 a little piece of lemon-thyme1 #a clove1 a little piece of mace1 salt1 pepper1 pint milk1 pint water or ,plasmon stock1 #a oz4 of crumbs from a milk loaf4 ,method4--,slice the vegetables and put them into a saucepan with the water1 bread1 herbs1 and seasoning2 let the water or stock reach boiling point1 and then simmer for half an hour2 at the end of the time add the milk and simmer again for twenty minutes1 when the stock should be strained and put aside until it is required4 ,,letchworth ,,the ,,temple ,,press ,,printers ,transcriber's ,notes ,punctuation errors have been fixed4 ,page #bj3 8with sphaghetti0 changed to 8with spaghetti0 ,page #dg3 8for brasing0 changed to 8for braising0