No. 195.--Alexandra Pie.
1 pint soaked haricot beans.
1 carrot.
1 turnip.
2 onions.
1/2 pint liquor.
1 ounce butter.
1/2 pound mashed potatoes.
2 ounces bread crumbs.
1 egg.
1 teaspoon salt.
1 quart water.
Slice the carrot, turnip and onions, boil them with the beans one and a
half hours, add salt and boil half an hour, strain, turn the beans and
vegetables on to a large plate and place on one side to cool. Dissolve
the butter in a frying pan, and fry the beans and vegetables until
slightly browned; turn into a pie dish, pour over the liquor which was
strained off, place in the mashed potatoes, and lastly cover with the
egg and bread crumbs well mixed. The white and yolk should be beaten
separately. Bake in a rather hot oven until a nice brown.
No. 196.--Asparagus Pudding.
40 heads of asparagus.
1 1/2 ounces flour.
2 ounces butter.
4 eggs.
1 tablespoon milk.
1/2 teaspoon salt.
A little pepper.
Place the flour and butter in a basin and beat them thoroughly, then add
the salt, pepper, milk, the eggs well beaten, and the tender green part
of the asparagus cut very small; stir all well together, then pour into
a well-buttered mould or basin, and steam for one and a half hours. Turn
out, and serve with asparagus sauce poured over.
No. 197.--Baked Batter.
3 ounces flour.
2 eggs.
1/2 pint milk.
1 ounce butter.
A pinch of salt.
Place the flour and salt in a basin, beat up the eggs in another basin;
add half the butter to the milk, and place in the oven for a few minutes
to allow the butter to dissolve, then add the milk to the eggs and pour
on to the flour, stir briskly with a wooden spoon, grease a baking tin
or dish with the remainder of the butter, pour in the batter, and bake
in a rather hot oven for half an hour.
No. 198.--Whole Meal Biscuits.
4 ounces whole meal flour.
2 ounces white flour.
1 egg.
1/2 teaspoon baking powder.
1 1/2 ounces butter.
1 1/2 ounces sugar.
1/2 tablespoon golden syrup.
Mix the two flours, the butter, baking powder, and sugar well together
on the paste-board; make a hole in the centre into which break the egg,
and pour in the syrup, then mix with the hand until all be thoroughly
incorporated. Roll the paste very thin, stamp out the required size,
prick over with a fork, and bake in a brisk oven until crisp.
No. 199.--Cherry Tartlets.
1 pound cherries.
1/4 pound white sugar.
1/2 pint water.
Short paste.
Place the sugar and water in an enamelled stewpan over a gentle heat;
remove the stalks, and place the cherries in this syrup; boil gently
until tender, removing the scum as it rises. Have ready one dozen little
tartlet tins, line them with the paste, bake for ten minutes, then fill
them with cherries and a little syrup, and finish baking.
No. 200.--Chestnut Cakes.
1 pound chestnuts.
2 eggs.
2 teaspoons castor sugar.
2 1/2 ounces butter.
Boil the chestnuts half an hour, strain, and after removing shells and
skins, rub them through a wire sieve with a wooden spoon. Mix the sugar
and two ounces of the butter to a cream, add the chestnuts, flour and
eggs well beaten, and stir all well together. Take a tin greased with
the remaining half ounce of butter, place the mixture in it in the
shape of little hills, and bake in a moderate oven for twenty to thirty
minutes; or the mixture may be spread over the tin in a thin layer, and
when done stamped out into fancy shapes.
No. 201.--French Plum Pasties.
6 ounces whole meal flour.
2 ounces white flour.
3 ounces butter.
A little water.
Stewed French plums.
1 egg.
Make a paste of the flour, butter, water, and half the egg; roll out
rather thin; cut into four-inch squares, place a French plum, having
removed the stone, in the centre of each square, moisten the edges with
a little water, fold them over, brush over with the remainder of the
beaten egg, and bake in a moderate oven for fifteen or twenty minutes.
Note.--They may be eaten either hot or cold, and will be found
particularly suitable for travelling, etc.
No. 202.--Potted Haricot Beans.
(See POTTED LENTILS.)
No. 203.--Lentil Pudding.
1 tablespoon soaked lentils.
1/4 pint water.
2 tablespoons soaked sago.
1/2 ounce butter.
1 turnip.
1 carrot.
1 shalot.
1/2 teaspoon salt.
Paste for crust No. 207.
Slice the carrot and turnip, mince the shalot, and place them in a
stewpan with the lentils, butter, and water; boil for about half an
hour, add salt and sago, and stir for three minutes. Line a small
pudding basin with paste, pour in the mixture, cover with more paste,
tie a floured cloth over, and boil for three hours.
No. 204.--Potted Lentils.
1 quart soaked lentils.
1 quart water.
4 ounces butter.
1 teaspoon salt.
A pinch of sweet herbs.
6 cloves.
6 allspice.
12 peppercorns.
1 inch cinnamon stick.
A piece of mace size of a shilling.
Dissolve the butter in a saucepan, then place in all the ingredients
except the salt. Remove the scum as it rises. Boil one hour, add salt,
boil again half an hour, then remove the lid and stir constantly for
another half hour, or until the lentils are reduced to a thick pulp. Rub
through a wire sieve with a wooden spoon until only the husks remain.
When quite cold, place in a dish or jar, and pour oiled butter over the
top to exclude the air. It will keep good for some days.
Note.--The thick remaining in the sieve may be re-boiled for stock.
No. 205.--Baked Mushroom Pudding.
1/2 pound haricot bean pulp.
6 or 8 button mushrooms.
1 shalot.
2 teaspoons of Worcester or other sauce.
3 eggs.
1 ounce butter.
Pepper and salt to taste.
To obtain the pulp, rub about three-quarters of a pound of well-cooked
beans through a wire sieve, add the mushrooms and shalot very finely
minced, stir in the yolks of the eggs reserving the whites, add
seasoning if required; grease a deep tin or pie dish with the butter,
pour in the mixture, and bake for about half an hour, or until set. In
the meantime beat the whites to a stiff froth, and after beating add
the sauce, turn the pudding on to a hot dish, arrange the froth prettily
over it, and return to the oven to set the egg. Serve quickly.
This pudding may be steamed instead of baked, but the whites of eggs
will not then be required.
No. 206.--Boiled Mushroom Pudding.
Mushrooms.
Pudding crust.
Butter a pudding basin, line it with paste, fill with mushrooms, add
pepper and salt to taste (about one teaspoonful of salt and half of
pepper to one dozen good sized mushrooms), adding gravy made by stewing
the peel and stalks of the mushrooms for half an hour in sufficient
water to cover them, and strained before using. Cover with paste, flour
a cloth and tie firmly over, and boil for three hours.
No. 207.--Plain Paste for Puddings.
3/4 pound flour.
6 ounces butter.
Rather less than 1/2 pint water.
A pinch of salt.
1 teaspoon baking powder.
Pass the flour through a sieve on to a board, mix with it the salt and
baking powder, and thoroughly rub in the butter. Make a hole in the
centre of the paste, pour in the water, stirring it into the paste at
the same time with the other hand. When sufficiently moist to adhere in
the shape of a ball, roll out to the required thickness. If cooked in a
basin the pudding will require to boil for at least three hours; if in a
cloth, less time will be found sufficient.
No. 208.--Puff Paste.
1/2 pound Vienna flour.
6 ounces butter.
1 egg.
1/2 tea-cup cold water.
1 teaspoon lemon juice.
Place the flour in the middle of a paste-board, and lightly roll the
butter in it, then divide the butter into two equal parts, and place one
half on one side. Chop the other half in the flour, then make a hole in
the centre, in which place the lemon juice, the egg (whole), and the
water; mix well together, and put in a cool place for about fifteen
minutes. Then roll it out half an inch thick. Place the other half of
the butter in the centre, fold over two sides of the paste, and roll out
again; this latter counts as the first roll, and the paste must be
rolled out five times in all, allowing an interval of ten minutes
between each roll. The paste should then be left for at least two hours
in a cool place with a damp cloth over it before being used.
Note.--In warm weather, the butter, egg, and water should be kept in a
basin with ice for at least half an hour before using.
No. 209.--Potato Pie.
4 or 6 potatoes, according to size.
Cooked haricot beans.
1 onion.
About one tablespoon of chopped mint or parsley.
Puff or short paste.
Parboil the potatoes, slice and lay them in a pie-dish with the onion
sliced, as many beans as are liked, and a few tablespoons of the liquor.
Sprinkle over the parsley or mint, cover with paste, and bake.
No. 210.--Potato Pudding.
4 or 6 potatoes, according to size.
1 onion or shalot.
1 gill of milk.
2 hard boiled eggs.
1 teaspoon salt.
1 teaspoon mixed sweet herbs.
Paste for crust No. 207.
Boil the potatoes, onion and egg separately for fifteen minutes, then
slice and mix well together, sprinkling in the salt and herbs. Line a
middling sized pudding basin with paste, fill with the mixture, pour in
the milk, cover with paste, wetting round the edges so that they join
well, tie a cloth over, plunge it into a large saucepan half full of
boiling water, and boil rather fast for three and a half hours.
Note.--A vegetable sauce should be served with the pudding.
No. 211.--Boiled Rice.
For Curries, etc.
About 12 ounces of rice.
A pinch of salt.
Water.
Place the rice in a saucepan, cover with cold water and bring to the
boil, then strain away the water and return the rice to the saucepan,
add fresh cold water and the salt, and boil for fifteen minutes, then
strain it through a colander again.
Stand the colander containing the rice on a plate, cover it with a cloth
and place in a warm (not hot) oven for two hours. Stir the rice
occasionally with a fork.
No. 212.--Summer Pie.
1/2 peck green peas.
1 cabbage lettuce.
1 onion.
1 egg.
1 tablespoon chopped mint.
1/2 teaspoon salt.
Puff or short paste.
Shell the peas, and boil them in a little water with the salt and onion
sliced. Well wash the lettuce, shred it, place in a pie-dish, and when
the peas are done, add them, including the liquor in which they have
been boiled (if there be more liquor than the pie-dish will conveniently
hold, it should be added after the pie is cooked). Sprinkle the mint
over the top, cover with paste in the usual way, brush over with the
beaten egg, and bake in a rather hot oven for about three-quarters of an
hour.
No. 213.--Vermicelli and Tomato Pudding.
6 ounces cooked vermicelli.
6 ounces mashed potato.
2 shalots, or a small onion.
2 eggs.
1 teaspoon salt.
1/4 teaspoon pepper.
2 tablespoons tomato juice.
1 ounce butter.
Boil the shalot or onion ten minutes, then mince finely and mix well
with the vermicelli, potatoes, salt, pepper, tomato and yolks of
eggs, beat the whites and add them last, then pour the mixture into a
well-buttered pudding basin, and steam one and a half hours, or it may
be baked.