* Slices of Cold Roast Beef (underdone)--4d.

*

* 1/2 gill Melted Butter Sauce--1/2d.

*

* 1/2 gill Gravy or Water

*

* Salt and Pepper

*

* 1 tablespoonful Walnut Ketchup or Vinegar--1/2d.

*

* 1 tablespoonful Red Currant Jelly--1d.

*

* Total Cost--6d.

*

* Time--Half an Hour

*

Cut some thin slices of beef and lay them in a saucepan or basin, mix

the melted butter sauce, gravy, jelly, and ketchup together, and pour

over them. Cover down closely and stand the saucepan in a larger one,

half full of boiling water, and steam for half an hour. Put the meat

into a dish and pour the sauce over it.

SOUBISE CUTLETS

* 1 lbs. Neck Chops--5d.

*

* 1 1/2 oz. Butter--1 1/2d.

*

* 1 oz. Flour

*

* 3 Onions

*

* 1 gill Milk

*

* Pepper, Salt, and Lemon Juice--1d.

*

* Total Cost--71/2 d.

*

* Time--20 Minutes

*

Trim off the cutlets, lay them in a tin dish, cover with buttered

paper, and bake in the oven from fifteen to twenty minutes, according

to thickness, turning once while cooking. Peel the onions, put them

into cold water, bring to the boil, throw away the water. Put them on

again in cold water and boil until rather soft, then strain all

the water away, put in the butter, let it get quite hot, then cover

down and finish cooking the onions in this, but do not brown them. Stir

in the flour and pour over the milk, stir until it boils, let it boil

two or three minutes, then rub through a sieve; season with salt,

pepper, and lemon juice. Dish the cutlets in a circle, pour away some

of the fat, and rinse the tin with a spoonful of gravy. Pour this round

the dish and put the soubise sauce in the centre. Serve hot.

ROMAN RAGOUT

* 1 1/2 lbs. Gravy Beef--4d.

*

* 2 oz. Fat Bacon--1 1/2d.

*

* 2 oz. Onion--1/2d.

*

* 1 pint Milk

*

* 3 Tomatoes

*

* 1/2 pint Gravy

*

* 1 1/2 oz. Semolina

*

* 1 oz. Dry Cheese--6d.

*

* Total Cost--1s.

*

* Time--Three Hours

*

Mince the onion and bacon very fine indeed, put them into a saucepan

and fry a good brown, then add half the gravy, and stir until a sort of

half glaze. Rub the tomatoes through a sieve and stir them in with the

rest of the gravy, bring to the boil. Cut the meat into strips and put

it in with a little salt and pepper, and simmer very gently for about

three hours. While it is cooking put the milk on to boil, mix the

semolina with a little cold milk, and stir it in; cook it until the

spoon will come out quite clean, then turn it on to a dish till cold.

Cut it into squares and lay some in a deep dish, sprinkle with grated

cheese, then more semolina and more cheese. Pour over this some of the

gravy in which the meat is cooking, and put it in the oven to get hot.

Dish up the meat and pour the sauce over it. Send the two dishes to

table together, quite hot.

MUTTON OR HAM BONE AND POTATOES

* 1 Bone of Mutton or Ham

*

* 1 Onion

*

* 1 oz. Butter

*

* 1 oz. Flour

*

* 1/2 pint Water or Stock--1 1/2d.

*

* 1 lb. Potatoes--1d.

*

* Total Cost--21/2 d.

*

* Time--One Hour.

*

Put the butter into a saucepan, and when it is hot put in the flour;

mix together smoothly, pour in the water of stock, and stir until it

boils. Joint up a mutton or ham bone and lay it in; if it is mutton,

add a little salt. Bring it to the boil, put in the onion whole stuck

with two cloves, and simmer for half an hour or longer; then peel the

potatoes, cut them in half and put them in, and cook until they are

soft. Take out the bones and place on a dish, put the potatoes round,

and pour the sauce over. This is a very homely dish, but a very savoury

and economical one. A little meat goes a long way, and it is

nourishing, too, as all the goodness of the bone and potatoes is in the

stew.

VEAL IN WHITE SAUCE

* 2 lbs. Neck of Veal--10d.

*

* 2 oz. Butter--1 1/2d.

*

* 1 oz. Flour

*

* Salt and Pepper

*

* 1 Egg--1d.

*

* 3/4 pint Milk--2d.

*

* 1 Onion

*

* 1 fagot of Herbs

*

* 1 dozen Peppercorns

*

* Lemon Juice--1d.

*

* Total Cost--1s. 31/2 d.

*

* Time--One Hour and a Half.

*

Put the butter into a saucepan, and when it is melted stir in

the flour and cook well, but do not brown. Boil the onion, herbs, and

peppercorns in the milk, strain them out, pour the milk over the butter

and flour, and stir till it boils. Cut the meat into cutlets, lay them

in and simmer very gently till the meat is tender, then take it up and

arrange nicely on a dish. Beat up an egg with a drop or two of lemon

juice and a spoonful of gravy or milk. Pour into the sauce in which the

meat was cooked, and stir briskly over the fire until it thickens;

strain over the meat, and serve.

A few very small fat rashers of bacon rolled up and fried are a great

improvement to this dish.

CHAPTER XX.

FIFTY RECIPES FOR VEGETABLES

TOMATOES STUFFED

* 6 Tomatoes--2d.

*

* 1/4 lb. Veal Forcemeat--2d.

*

* 1 oz. Cheese--1 1/2d.

*

* 6 pieces Fried Bread--1/2d.

*

* Total Cost--6d.

*

* Time--10 Minutes

*

Choose tomatoes of a good colour, and all about the same size; scoop

out the centre. Grate up the cheese and mix it with the forcemeat, put

this into the tomatoes; place on a buttered tin, and bake in the oven

for ten minutes. Put each tomato on to a round of fried bread, and

serve.

POTATOES IN WHITE SAUCE

* 1 lb. Potatoes--1d.

*

* 1/2 pint White Sauce

*

* Salt and Pepper--2d.

*

* Total Cost--3d.

*

* Time--Half an Hour

*

Peel and slice the potatoes, put them in water seasoned with salt, and

boil for five minutes; strain off the water, make some white sauce by

directions given elsewhere. Lay in the potatoes and simmer gently till

they are soft, but not broken; place them on a hot dish and pour the

sauce over.

TO BOIL POTATOES

To boil potatoes properly much care and judgement are required. They

should be peeled thinly, and well washed in cold water, but not

soaked; put them into a saucepan and kept for this vegetable only. Just

cover them with cold water seasoned with salt, and bring to a boil.

Then simmer very gently for about twenty minutes; test them with a

fork, and if soft, strain off the water and toss them in a saucepan

over the fire until they are dry. Some potatoes will not bear boiling

as long as this, but begin to break soon after they boil up. When this

is the case, pour off nearly all the water, leaving only one inch at

the bottom of the saucepan. Cook the potatoes slowly in this and then

strain off and dry. Potatoes that are very troublesome to boil often

steam well; they must be allowed from an hour to one hour and a half,

according to the quantity of water over which they are cooking.

TO BOIL NEW POTATOES

New potatoes may be either scraped while raw, or peeled after boiling;

they are a better flavour if cooked in their skins. In either case they

should be well washed in cold water, plunged into boiling water

seasoned with salt and a sprig of mint, and boiled quickly until a fork

will go through easily; then strain off the water, dry, and serve.

TO BOIL CABBAGE

The outer leaves of the cabbage should be removed, then cut it into

quarters and cut out the salt; wash it well in salt and water, and

leave in the water for half-an-hour. Then put it into a colander and

shake all the water from it. Place on the fire a large saucepan of

water, and when it boils, put in two teaspoonsful of salt and a quarter

of a teaspoonful of carbonate of soda. Put in the cabbage and cover

down till it boils up; then remove the lid and boil very quickly,

pressing it down into the water from time to time. It will be

done in from fifteen to twenty minutes; try it with a fork, and if soft

turn into a colander, and very carefully press all the water from it.

Slip into a vegetable dish and cut into neat pieces.

TO BOIL GREEN PEAS

Shell the peas and wash them well; just cover them with cold water,

season it with a little salt, sugar, and mint. Bring quickly to the

boil and cook for about twenty minutes. When soft, but not broken,

strain off the water and put them into a vegetable dish.

TO BOIL FRENCH BEANS

Slice up the beans and wash in cold water, put them into plenty of

boiling water, seasoned with salt and a quarter of a teaspoonful of

carbonate of soda; boil quickly without the lid for about ten minutes

or a quarter of an hour. When soft, strain off and shake the water out

thoroughly; put into a hot dish, and serve plainly or with melted

butter.

TO BOIL CAULIFLOWERS

Soak the cauliflowers in plenty of salt and water, with the flower

downwards, then cook, in plenty of boiling water seasoned with salt,

putting the flower to the bottom of the saucepan. Keep uncovered all

the time of cooking; take up with a slice and strain in a colander.

Turn carefully into a vegetable dish, and serve with or without sauce.

VEGETABLE MARROW

* 1 Marrow--3d.

*

* 1/2 pint White Sauce

*

* Salt--2d.

*

* Total Cost--5d.

*

* Time--15 Minutes

*

Peel the marrow, take out the seeds, and cut it into small

pieces; put into boiling water nicely seasoned with salt, and boil

gently for about fifteen minutes. Take up with a slice and strain in a

colander, place in a hot dish, and pour over the sauce.

BEETROOT IN SAUCE

* 3 Beetroots--2d.

*

* 1/2 pint White Sauce--2d.

*

* Total Cost--4d.

*

* Time--Two Hours

*

Wash the beetroots, but do not cut them; put them in cold water, and

boil till they feel soft if pressed--the time depends upon the size;

then take them up, peel and slice them. Make the sauce by directions

given elsewhere. Put in the beetroot and simmer for about half an hour;

dish the beets and pour the sauce over. It should be of a bright red

colour.

STEWED CABBAGE

* 1 Cabbage--3d.

*

* Salt and Pepper

*

* 1 oz. Butter--1d.

*

* Total Cost--4d.

*

* Time--25 Minutes

*

Boil the cabbage as directed, and squeeze very dry; melt the butter in

a saucepan, season with pepper, salt, and a drop or two of lemon juice.

Put in the cabbage and cook in the butter for ten minutes, stirring

frequently; arrange neatly in a hot dish, and serve.

BAKED TOMATOES

* 1 doz. Tomatoes--4d.

*

* 1 oz. Bread Crumbs--1/2d.

*

* 1 oz. Butter

*

* 1/2 teaspoonful Mustard--1d.

*

* Total Cost--51/2 d.

*

* Time--15 Minutes

*

Slice up the tomatoes, spread with a very little made mustard.

Season some brown bread crumbs with pepper and salt, and sprinkle the

slices well. Put into a buttered dish and bake till soft. Serve hot.

CURRIED TOMATOES

* 1 doz. Tomatoes--4d.

*

* 1 1/2 oz. Butter--1d.

*

* 1 gill Milk--1d.

*

* 1/2 oz. Flour

*

* 1/2 lb. Rice--1 1/2d.

*

* 1 Apple

*

* 1 Onion

*

* 1 dessertspoonful Curry Powder

*

* Salt--2d.

*

* Total Cost--91/2 d.

*

* Time--Half an Hour

*

Mince the onion and apple finely, and fry in the batter till a good

colour; sprinkle over it the curry power and flour, and mix well. Pour

in the milk and stir until it boils; slice the tomatoes and put them in

and simmer very gently for half an hour. Season with salt, dish

carefully and serve either in a border of rice, or with rice moulds on

a separate dish.

CURRIED VEGETABLES

Take any vegetables in season, such as potatoes, peas, carrots, beans,

and cauliflowers, very young vegetables are the best, and if there are

any cold ones in the larder they will do as well as fresh. Slice up the

potatoes and branch the cauliflowers, and, if they are not been boiled

before, boil them in water seasoned with a little salt and sugar, for

ten minutes, and strain off the water. Put one ounce or more of butter

into a saucepan according to the quantity of vegetables, and when hot

stir in half an ounce of flour, and the same of curry powder. Pour in

half a pint of milk and stir till it boils. Then put in the vegetables

and simmer very gently for about half an hour. They should not

be broken, but quite soft, and all the liquor absorbed. Pile in a hot

dish and serve with boiled rice.

BEETROOT AND ONION STEW

* 3 Beetroots--2d.

*

* 3 Onions--1d.

*

* 1 1/2 oz. Butter

*

* 1 teaspoonful Sugar

*

* 1/2 teaspoonful Salt--1 1/2d.

*

* 1/2 pint Milk--1d.

*

* 1 tablespoonful Vinegar

*

* 1/2 oz. Flour--1/2d.

*

* Mashed Potatoes--1 1/2d.

*

* Total Cost--71/2 d.

*

* Time--One Hour

*

Boil the beetroots by directions given and slice them up; peel and

slice up the onions and fry in the butter, but do not let them brown.

Stir in the flour and the milk and bring to the boil, and when it has

boiled a few minutes stir in gradually the vinegar, salt, and sugar,

then the beetroot. Simmer slowly for one hour; make a border of the

potatoes on a hot dish, garnish with sprigs of parsley. Put the

beetroot and onion in the centre, and serve hot.

SAUTE OF TURNIPS

* 6 Turnips--1 1/2d.

*

* 1 oz. Butter

*

* 1 gill Stock

*

* 1 teaspoonful Sugar

*

* 1 teaspoonful Salt--1d.

*

* Total Cost--21/2 d.

*

* Time--Half an Hour

*

Peel the turnips and cut them into pieces like the quarter of an

orange; put them into a small stewpan with the butter, sprinkle over

them the sugar and salt, and stir about till quite brown. Pour

on the stock, bring it to the boil, and simmer till soft but not

broken. Dish the turnips, season the gravy with salt and a few drops of

lemon juice, pour over, and serve.

CARROTS IN BUTTER

* 4 Carrots--1 1/2d.

*

* 1 oz. Butter

*

* 1 teaspoonful Parsley

*

* Pinch of Salt and Sugar--1d.

*

* Total Cost--21/2 d.

*

* Time--One Hour

*

Scrape the carrots and slice them up, put them into boiling water

seasoned with salt and sugar, and boil for ten minutes. Strain off the

water. Put the butter into a small saucepan, and when it is hot stir in

the parsley and a few drops of lemon juice. Toss the carrots in this

until they are thoroughly hot, then cover down and cook slowly till

soft. Dish and pour over the butter in which they were cooked.

PARSNIPS AND PARSLEY BUTTER

* 4 or 5 Parsnips

*

* 1/2 oz. Flour

*

* 1 teaspoonful Parsley--2d.

*

* 1 oz. Butter

*

* 1 gill Milk

*

* Pepper and Salt--2d.

*

* Total Cost--4d.

*

* Time--One Hour

*

Scrape and cut up the parsnips (or cold ones will do). If raw, boil

them in water seasoned with salt for three-quarters of an hour. Make

the butter, flour, and milk into a sauce by directions given, and

season nicely. Stir in the parsley, put in the parsnips, bring to the

boil and simmer for ten minutes. Arrange them on a hot dish, pour the

sauce over, and serve.

PARSNIPS FRIED

Cold boiled parsnips make a delicious breakfast dish if sliced up and

fried either in bacon fat, dripping, or butter. Pile high on a dish and

serve very hot.

POTATO BALLS

* 1 lb. Cold Boiled Potatoes

*

* Bread Crumbs--1d.

*

* 2 Eggs

*

* 1 oz. Butter

*

* Hot Fat--3d.

*

* Total Cost--4d.

*

* Time--5 Minutes.

*

Rub the potatoes through a sieve or mash them smoothly. Put the butter

into a saucepan, and, when melted, season with pepper and salt; put in

the potatoes and turn them about till hot through. Drop in the egg and

mix into a paste, turn on to a plate to cool, and roll into balls. Beat

up an egg and brush over the balls, cover well with crumbs, and fry in

hot fat. The yolks of eggs will do for this dish if the whites are

wanted for other purposes.

HARICOT BEANS

Soak the haricots over night, if possible; if not, at least for two or

three hours. Put them on in plenty of cold water seasoned with salt and

an onion, and boil them steadily for three hours. Strain the water off,

put them into a vegetable dish, and pour over them some parsley butter

sauce. Haricot beans are the most nutritious of all pulse foods, and

are a particularly good food for people who work in the open air. They

are very nice eaten alone or served with meat. They make an exceedingly

delicious dish if boiled for two hours and then put into a nice brown

gravy and simmered for about an hour. Serve in the gravy with roast

mutton.

POTATO AND TOMATO PIE

* 6 Tomatoes--2d.

*

* 6 Potatoes--1d.

*

* 1/2 lb. Short Pastry

*

* Dripping

*

* 1 teaspoonful Parsley

*

* 1 1/2 teaspoonful Sweet Herbs

*

* Salt and Pepper--1 1/2d.

*

* Total Cost--4 1/2 d.

*

* Time--One Hour

*

Peel and slice up the potatoes and tomatoes; lay them alternatively in

a pie dish and sprinkle over them some parsley, herbs, salt, and

pepper. When the dish is full, cover with a short pastry and bake for

one hour; serve hot.

CAULIFLOWERS AND TOMATOES

* 2 Cauliflowers--4d.

*

* 1/2 pint Tomato Sauce--1d.

*

* Total Cost--5d.

*

* Time--20 Minutes

*

Boil the cauliflowers and make the sauce by directions given elsewhere.

Dish the cauliflowers carefully and pour over them the sauce, leaving

just the centre of the flowers clear. Put into the oven for five

minutes, and serve.

STEWED CELERY

* 3 heads of Celery--3d.

*

* 1 oz. Butter--1d.

*

* 1/2 gill Milk

*

* 1 oz. Flour

*

* Pepper and Salt--1d.

*

* Total Cost--5d.

*

* Time--Half an Hour

*

Take only the white and best part of celery for this dish, pull it to

pieces, wash well in salt and water, and tie in a bundle. Put it into

boiling water seasoned with salt, and boil for about half an hour, or

until the fork will go through easily. Take half a pint of the

water in which it was boiled and mix it with the milk; make a sauce

with this and the butter and flour by directions given for sauces. Dish

the celery and pour the sauce over. This is an excellent food for

anyone suffering from, or subject to, rheumatism or gout. Celery is

also very nice stewed in broth or gravy and thickened with a little

butter and flour.

LETTUCE STEWED

* 4 Lettuces--3d.

*

* 1 oz. Butter

*

* Nutmeg

*

* Pepper and Salt--1d.

*

* Total Cost--4d.

*

* Time--Half an Hour

*

Wash the lettuces very thoroughly and lay them in salt and water for

half an hour. Plunge them into plenty of boiling water seasoned with

salt and a quarter of a teaspoonful of carbonate of soda. Boil quickly

without the lid from fifteen to twenty minutes, take up and squeeze all

the water from them. Chop them up and put into a saucepan with some

butter, nutmeg, pepper and salt, and a few drops of lemon juice; stir

them about and cook for about five minutes. Turn into a hot dish and

serve.

BAKED ONIONS

* 2 lbs. Onion--2d.

*

* 1/2 pint Thick Gravy

*

* 1/2 pint Water

*

* Pepper and Salt--1d.

*

* Total Cost--3d.

*

* Time--One Hour.

*

Peel the onions, put them on in cold water, and bring to the boil.

Strain the water off, butter a baking dish, put in the onions, pour in

the water, cover with a plate, and stand in a moderate oven. Stew until

soft, place in a hot dish and pour over them, either a nice

gravy thickened with a little butter and flour, or some plain melted

butter. Serve hot.

CASSOLETTES OF VEGETABLES

Peel some turnips and scoop out the centre; boil them in salt and water

till soft, but quite whole. If there are any cold vegetables in the

larder, such as beans, peas, carrots, and parsnips, make them hot; if

not, cut some into small pieces and boil separately. Stir them into any

cold sauce that may be left, or toss them in a little butter. Fill the

turnip cups with these, arranging them on a dish, alternately red and

green. Serve hot.

VEGETABLE MARROW STUFFED

* 1 Vegetable Marrow--3d.

*

* 1/4 lb. Veal Forcemeat--2d.

*

* 1/2 pint Melted Butter Sauce--1 1/2d.

*

* Total Cost--61/2 d.

*

* Time--Half an Hour

*

Peel a marrow and cut it in half length-ways. Prepare some veal

forcemeat by recipe given elsewhere, and make it hot in a saucepan.

Remove the seeds from the marrow and put in their place the forcemeat;

put the pieces together and bind round with tape. Have ready a fish

kettle full of boiling water seasoned with salt; lay the marrow on the

drainer and plunge into the water; boil gently for about twenty-five

minutes. Slip the marrow carefully into a dish and pour over some

melted butter sauce.

LYONNAISE POTATOES

* 1 lb. Potatoes--1d.

*

* 1/2 pint Onion Sauce--2d.

*

* Total Cost--3d.

*

* Time--Half an Hour

*

Peel and boil the potatoes in the usual way, slice them up and

put them into a hot dish; make some rather thin onion sauce by

directions given elsewhere, season with a few drops of lemon juice, and

pour over the potatoes; serve hot.

POTATOES SAUTE

Cut up any cold potatoes that may be left into strips, not too thin,

put some dripping into a frying pan, and when very hot put in the

potatoes and fry them a pale colour. Place them on a hot dish; melt one

ounce of butter in a saucepan; season with lemon juice, parsley,

pepper, and salt. Pour this over the potatoes, and serve very hot.

COLCANNON

Take any remains of cold boiled cabbage and potatoes, and cut them into

small pieces, season with pepper and salt. Put a small piece of butter

into a frying pan; put in the vegetables and fry them until they are

thoroughly hot through and well mixed. Turn them on to a hot dish, make

into a neat pile, and serve.

BAKED VEGETABLE MARROW

* 1 Vegetable Marrow

*

* 1/2 pint Gravy

*

* 1 oz. Dripping

*

* Total Cost--3d.

*

* Time--One Hour

*

Peel the marrow and cut into pieces, remove the seeds, put on to a

baking sheet with some beef dripping, and bake till soft and rather

brown. Thicken a little gravy with some flour, and season and flavour

it nicely; dish the marrow and pour this sauce over.

STEWED LEEKS

* 1 bunch Leeks

*

* 1/2 pint Stock--2d.

*

* Pepper and Salt

*

* 1/2 oz. Butter

*

* 1/2 oz. Flour

*

* Lemon Juice--1/2d.

*

* Total Cost--2 1/2 d.

*

* Time--One Hour

*

Cut off the roots and green tops of the leeks and wash well. Put them

into a saucepan with the stock and stew very gently till soft; take

them up and put on to a hot dish. Put the butter into a saucepan, and

when it is dissolved stir in the flour, mix well, and strain in the

stock. Stir until it boils. Season with some pepper, salt, and a few

drops of lemon juice. Pour over the leeks, and serve.

POTATOES A LA MAITRE D'HOTEL

* Cold Potatoes--1d.

*

* 1/2 pint Maitre d'Hotel Sauce--1 1/2d.

*

* Total Cost--21/2 d.

*

* Time--5 Minutes

*

Make the sauce by recipe given elsewhere, flavour nicely with lemon

juice, pepper, and salt. Slice up the potatoes, and put them into it;

simmer for five minutes, dish, and serve.

LENTILS, TO BOIL

Wash the lentils well in cold water, cover them with cold water

seasoned with salt, and boil for one hour and a half. Strain all the

water off, put them into a hot dish with about half an ounce of butter,

and serve.

CURRIED LENTILS

Any cold lentils left make a very nice breakfast dish if they are

curried. If there should be any curry gravy left,

put them into that and simmer for half an hour; serve with boiled rice.

If there is no curry sauce, make a little by a recipe given elsewhere.

STEWED BEETROOT AND MASHED POTATOES

* 1 bunch Beetroot--2d.

*

* 2 Onions--1/2d.

*

* 1 oz. Flour

*

* Mashed Potatoes

*

* Pepper and Salt

*

* 1 1/2 oz. Butter

*

* 1/2 pint Milk

*

* 1 dessertspoonful Vinegar--3d.

*

* Total Cost--51/2 d.

*

* Time--Half an Hour.

*

Peel and cut the onions into dice, put them into a frying-pan with the

butter, and fry, but do not let them brown; sprinkle in the flour, pour

in the milk, and stir until it boils. Season with salt, pepper, and

vinegar. Boil the beetroot carefully, and when cold, peel and slice up.

Put it into the sauce and simmer for half an hour. Make the mashed

potatoes into a border on a hot dish, and put the beetroot in the

centre; boil up the sauce, pour it over, and serve.

CAULIFLOWERS AU GRATIN

* 1 Cauliflower--4d.

*

* 1/2 pint White Sauce--1 1/2d.

*

* 2 oz. Dry Grated Cheese

*

* Pepper and Salt--1/2d.

*

* Total Cost--6d.

*

* Time--15 Minutes.

*

Boil the cauliflower and make the sauce by directions already given.

Put the cauliflower into a dish in which it can be served, put half the

cheese into the white sauce, season with pepper and salt, make it hot

and pour over. Sprinkle the rest of the cheese on the top, and put into

the oven till quite brown; it is then ready to serve.

NEW POTATOES SAUTE

* 1 lb. New Potatoes--1d.

*

* 1 oz. Butter--1d.

*

* Pepper and Salt

*

* 1 teaspoonful Parsley

*

* Lemon Juice--1/2d.

*

* Total Cost--21/2 d.

*

* Time--Half an Hour.

*

Wash the potatoes and put them into boiling salt and water, and boil

for ten minutes. Take up, peel and cut them in half. Melt the butter in

a saucepan, and when quite hot, put in the potatoes and toss over the

fire. Sprinkle over the parsley, pepper, salt, and a few drops of lemon

juice; cover down and cook gently till the potatoes are soft but not

broken. Put into a hot dish and serve.

POTATO PUFF

* 1/2 lb. Cold Potatoes--1d.

*

* 2 Eggs--2d.

*

* 1 oz. Butter

*

* 1 gill Milk--1d.

*

* Total Cost--4d.

*

* Time--Half an Hour

*

Mash the potatoes, beat the butter to a cream, then beat in the eggs,

pepper, salt, and milk. Stir up the potatoes, pour into a buttered

pie-dish, and bake for about half an hour. Serve hot.

POTATOES STUFFED

* 6 Large Potatoes--2d.

*

* 1/4 lb. Cold Meat--1/2d.

*

* 1/2 gill Gravy or Sauce

*

* Pepper, Salt, and Parsley--1/2d.

*

* Total Cost--3d.

*

* Time--One Hour and a Half.

*

Wash and scrub the potatoes, and bake them in the oven till quite done.

Cut them in half so that they will stand nicely. Scoop out the

inside, and mix the potato meal with some butter, pepper, and salt.

Make a little savoury meat by directions given for mince, and nearly

fill the potato skins with this. Put some of the potato on top, making

it look as rough and rocky as possible. Stand in the oven till quite

hot, and serve.

HARICOT BEANS AND BACON

* 1 pint Haricot Beans--2d.

*

* 1 teaspoonful Parsley

*

* 1/2 lb. Bacon

*

* Pepper and Salt--5d.

*

* Total Cost--7d.

*

* Time--Two Hours.

*

Soak the haricot beans and boil them by directions already given. Rub

them through a wire sieve. The bacon should be in thin rashers and very

fat. Cook it carefully in a small clean frying-pan, and as the fat runs

from it, pour it on the beans. Mash them up with this and a little

pepper and salt, and put them into a hot dish. Sprinkle over with

parsley and lay the bacon rashers on top. Serve hot.

ARTICHOKES, TO BOIL

* 2 lbs. Artichokes--4d.

*

* 1/2 pint White Sauce--1 1/2d.

*

* Total Cost--51/2 d.

*

* Time--One Hour

*

Wash and peel the artichokes and put them into some water; add a

teaspoonful of vinegar and leave them for half an hour. Drain the water

all away and put them into a saucepan, cover with cold water; add one

gill of milk and some salt. Bring to the boil and cook slowly for about

an hour. Take half a pint of the liquor in which the artichokes were

boiled, and make a sauce; dish them and pour this over.

IMITATION SPINACH

Take the very young green shoots of the pumpkin plant. Wash them well

and put them into a large saucepan, with a very little water seasoned

with salt and a pinch of carbonate of soda; keep pressing them down

into the water and boil till soft. Turn into a colander and squeeze

very dry, put into a saucepan with one ounce of butter, pepper, salt,

and a few drops of lemon juice. Stir about till thoroughly hot through,

dish neatly, and serve.

BANANAS STEWED

* 1 doz. Green Bananas--3d.

*

* Lemon Juice

*

* 1/2 pint Brown Sauce

*

* Pepper and Salt--2d.

*

* Total Cost--5d.

*

* Time--Half an Hour.

*

Peel the bananas and put them in boiling water to which a few drops of

lemon juice have been added; boil them for half an hour, or until soft.

Make sauce by directions already given, flavour with lemon juice,

pepper, and salt. Strain all the water from the bananas, dish, and pour

over the sauce

POTATO CHIPS

To fry potatoes successfully, two things must be carefully attended to.

First of all dry the potatoes thoroughly, and then have very hot fat.

Peel the potatoes and dry them in a cloth. Cut into any shape--slices,

strips, quarters, &c.--and dry again. Have a good quantity of very hot

fat ready, put the chips into a frying basket, and plunge into the fat.

Fry quickly, and directly they are brown enough they are done. Throw

them on to some kitchen paper to drain off the fat. Pile high on a

dish, sprinkle with salt, and serve very hot.

ITALIAN CABBAGE

* 1 Cabbage--2d.

*

* 1 oz. Butter--1d.

*

* 2 oz. Dry Cheese

*

* 1 spoonful Flour

*

* Pepper and Salt--1d.

*

* Total Cost--4d.

*

* Time--15 Minutes.

*

Boil the cabbage by directions given, strain away the water and press

it very dry. Put the butter into a saucepan, and when it is dissolved,

chop up the cabbage and put a layer at the bottom of the saucepan.

Sprinkle over some grated cheese, pepper, and salt, then more cabbage

and cheese, until all are used up. Simmer gently for fifteen minutes,

slip it on to a hot dish, and serve.

SAVOURY POTATOES

* 5 or 6 Large Potatoes--1 1/2d.

*

* 2 oz. Cheese--1d.

*

* 1 spoonful of Milk

*

* 1 Egg

*

* Pepper and Salt--1d.

*

* Total Cost--31/2 d.

*

* Time--Two Hours.

*

Scrub the potatoes and bake them in the oven. Cut off the end, scoop

out all the meal; grate up some dry pieces of cheese, beat it into the

potatoes with the yolk of the egg, and some seasoning. Whip the white

till stiff and stir lightly in; fill the potatoes with this mixture.

Lay in a baking sheet and bake for about twenty minutes. Garnish with

parsley, and serve.

CAULIFLOWER FRITTERS

* Cold Cauliflower

*

* Frying Batter

*

* Hot Fat

*

* Total Cost--1 1/2 d.

*

* Time--5 Minutes.

*

Take any cold cauliflower that may be left, divide it into

branches. Make the frying batter by directions given. Dip the pieces of

cauliflower into it, and put into very hot fat. Fry a good colour and

pile high on a dish. Garnish with fried parsley and serve very hot.

FRIED TOMATOES

* 1 doz. Tomatoes--4d.

*

* 1 gill Milk

*

* 1 oz. Butter

*

* Pepper and Salt--1 1/2d.

*

* Total Cost--51/2 d.

*

* Time--10 Minutes.

*

Slice up the tomatoes, mix a spoonful of flour with some pepper and

salt; dip in the slices and fry quickly, pile on a dish. Pour the milk

into the pan in which they were fried, stir until it boils, and pour

over. Garnish with fried bread and serve hot.

CHAPTER XXI.

FIFTY RECIPES FOR SALADS AND SAUCES

CURRY SAUCE

* 1 Onion

*

* 1 Apple

*

* 1/2 oz. Flour

*

* Lemon Juice

*

* Salt--1d

*

* 1/2 oz. Curry Powder

*

* 1 oz. Butter or Dripping

*

* 1 pint Gravy--1d

*

* Total Cost--2d.

*

* Time--Half an Hour.

*

Peel and chop up the apple and onion. Put the butter or dripping into a

saucepan, and when it is melted put in the apple and onion, and fry for

a few minutes; sprinkle over the curry powder and the flour. Pour over

the gravy and stir until it boils. Simmer for half an hour, then

strain, flavour with lemon juice and salt, boil up, and it is ready. If

this sauce is for fish, use milk or fish stock instead of gravy.

MAITRE D'HOTEL SAUCE

* 1/2 pint Milk--1d.

*

* 1 oz. Butter--1d.

*

* Lemon Juice

*

* 1/2 oz. Flour

*

* 1 teaspoonful Parsley

*

* Pepper and Salt.--1d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Put the butter into a small saucepan, and when it is melted stir in the

flour, and mix smoothly; pour in the milk and stir until it boils. Take

the saucepan from the fire, add a few drops of lemon juice, a

pinch of pepper and salt to taste, last of all the parsley. It is then

ready to serve.

ONION SAUCE

* 3 Small Onions--1/2d.

*

* 1 oz. Butter--1d.

*

* Lemon Juice

*

* 1/2 pint Milk

*

* 1 oz. Bread Crumbs

*

* Pepper and Salt--1 1/2d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Peel the onions, put them into cold water, and let them boil for a

minute. Strain away the water, cover again with cold water, boil up and

cook till soft; take out the water, chop small. Put the butter and milk

into a saucepan, and when it boils put in the bread crumbs and onions.

Cook slowly for five minutes, season with pepper, salt, and a few drops

of lemon juice, and it is ready to serve.

CREAM TOAST

* 4 Slices Toast--1d.

*

* Pepper and Salt

*

* 1/2 pint White Sauce--2d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Make the toast and lay it in a dish. Make the sauce by directions given

for white sauce. Season with pepper and salt, and pour over it; serve

hot. If a richer dish is desired, a little butter may be put on the

toast.

JAM SAUCE

* 1 tablespoonful Jam--1d.

*

* 1/2 pint Water

*

* 1 oz. Sugar

*

* 1 teaspoonful Cornflour

*

* 1/2 Lemon--1d.

*

* Total Cost--2d.

*

* Time--5 Minutes.

*

Put the water, jam, lemon juice, and sugar into a small

saucepan and boil it for five minutes. Mix the cornflour with a little

cold water and pour it in; stir till it boils up. Strain the jam out,

and it is ready to serve; a few drops of cochineal improve the colour.

TO CLARIFY DRIPPING

When the joint is served pour the dripping into a basin and stand away

till cold; then cut it out of the basin. The gravy that will be found

at the bottom is an excellent addition to hash or mince. Cut the

dripping into small pieces and pour over it sufficient boiling water to

dissolve it. Stir it well and leave till it is a solid cake of fat. Cut

it off the water, scrape the impurities from the bottom, and it will be

ready for use.

TO CLARIFY FAT

The fat from meat not required in dressing it, and the ends of chops,

&c., make excellent shortening for pies and cakes. Cut it into small

pieces and put it into an old saucepan with about one quart of water.

Boil until all the water is evaporated; the fat will then begin to

boil. Strain this melted fat into a basin, and continue to do so until

all the fat is extracted. This is a good substitute for butter and

lard.

MELTED BUTTER SAUCE

* 1/2 pint Water

*

* 1 oz. Butter

*

* 1/2 oz. Flour

*

* Salt

*

* Total Cost--1 1/2 d.

*

* Time--5 Minutes.

*

Put half the butter into a small saucepan, and when it is dissolved

stir in the flour and mix smoothly; pour in the cold water and

stir until it boils. Take the saucepan from the fire, stir in the rest

of the butter in small pieces, and some salt, it is then ready to

serve.

TO BOIL RICE

Wash the rice well in two or three waters; have a large saucepan on the

fire full of boiling water seasoned with salt. Throw in the rice and

boil very quickly for five or six minutes. Take up a grain, and if it

feels quite soft it is done; if not, boil another minute. Strain off

the water and pour over it some clean hot water to separate the grains.

If required immediately, put it back in the saucepan and toss over the

fire till dry. If not, spread it on a sieve or dish and dry on the

stove, covered with a cloth, or in the oven with the door open.

TO FRY PARSLEY

The top or flower of parsley only should be used for frying. Pick it

carefully and rub well in a damp cloth, and then in a dry cloth. Put

into a frying basket and plunge into the fat when the fish, or whatever

it is to be served with, has been fried; leave it in not more than one

minute. Turn it on to some kitchen paper and stand for a minute on the

stove to dry; it is then ready.

FRYING BATTER

* 1/4 lb. Flour--1/2d.

*

* 1/2 gill Tepid Water

*

* White of Egg

*

* 1 dessertspoonful Oil--1d.

*

* Total Cost--11/2 d.

*

* Time--5 Minutes.

*

Sift the flour into a basin, pour over it the oil, then the water, and

beat into a smooth batter; stand away for an hour, if possible

in a cool place. Whip the white of the egg to a stiff froth, and stir

it in, and it is ready to use. This batter is useful for fritters and

many dishes both sweet and savoury.

TOMATO SAUCE

* 6 Tomatoes--2d.

*

* 1 oz. Butter--1d.

*

* 1 1/2 oz. Flour

*

* 1/2 spoonful Sugar

*

* 1/2 spoonful Salt--1/2d.

*

* Total Cost--31/2 d.

*

* Time--5 Minutes.

*

If the tomatoes are ripe they need not be cooked; but if at all hard,

boil them for five minutes. Then slice up and rub through a sieve. Put

the butter into a small saucepan, and when it is dissolved stir in the

flour and sugar; then pour in the tomato juice and stir until it boils;

season with salt to taste. This is tomato sauce pure and simple; but it

is often made with half stock and half tomato juice; it is suitable for

chops, steaks, &c. If made thicker it is called a puree, and is served

with braised and dressed meats.

WHITE SAUCE

* 1/2 pint Milk--1d.

*

* 1 oz. Butter--1d.

*

* 1/2 oz. Flour

*

* Salt and Pepper--1/2d.

*

* Total Cost--2 1/2 d.

*

* Time Minutes.

*

Put the butter into a small saucepan, and when it is dissolved put in

the flour; mix well and pour on the cold milk and stir till it boils.

Let it boil for two minutes and it is ready. It may be served either as

a sweet or savoury sauce, putting either sugar or pepper and salt, as

required.

BROWN GRAVY

Brown gravy can be made from any kind of stock. If the stock is good,

put it into a saucepan and thicken every pint with 1 oz of flour. If

the stock is not very good, boil some vegetables in it with any

trimmings of meat and poultry available, and thicken with butter and

flour; a few drops of lemon juice will bring up the flavour. It should

be of a rich brown colour. It can be coloured with a little sugar burnt

in a spoon, or with a few drops of caramel, a recipe for which will be

found elsewhere.

BROWN SAUCE

* 1 pint Stock

*

* 1 oz. Butter

*

* 1/2 oz. Flour--1 1/2d.

*

* 1/2 Stalk of Celery

*

* 1 Carrot

*

* 1 Onion

*

* 1/2 Turnip

*

* 1 doz. Peppercorns--1d.

*

* Total Cost--21/2 d.

*

* Time--One Hour.

*

Put the butter into a saucepan, and when it is quite hot, slice up the

vegetables and put them in with the peppercorns, and fry a good colour.

Stir in the flour and brown that too, then pour in the stock and stir

till it boils. Cover down and let it simmer slowly for an hour. Rub

through a sieve, return to the saucepan; season with salt and lemon

juice, boil up, and it is ready to serve.

CARAMEL

Put half a pound of sugar into a frying-pan and let it get very brown.

Pour over half a pint of water and stir till it boils; strain

into a bottle. It will keep good a long time, and is very useful for

colouring soup and gravies.

VEAL FORCEMEAT

* 2 oz. Suet (Beef)--1/2d.

*

* 3 oz. Bread Crumbs--1/2d.

*

* Pepper and Salt

*

* 1 Egg

*

* 1/2 teaspoonful Parsley

*

* 1/2 teaspoonful Sweet Herbs

*

* Half a Lemon--1 1/2d.

*

* Total Cost--21/2 d.

*

Shred the suet and mix it with the bread crumbs. Chop the parsley and

sweet herbs very finely and stir them in, then the grated rind of half

a lemon, and the pepper and salt; drop in the egg and bind into a

paste, and it is ready to use. This forcemeat is suitable for fowls,

turkeys, veal, and fish.

TO MAKE BROWN CRUMBS

Cut up some very stale bread and bake it in the oven till a nice

colour. Put these pieces through a sausage machine and then rum them

through a sieve; keep in a bottle for use. They are excellent for many

savoury dishes, and it is good way of using up stale pieces of bread.

SALAD OF COLD VEGETABLES

Take any cold vegetables that there may be in the larder--such as

potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the

potatoes, branch the cauliflower, and mix in the peas and beans; put

all into a salad bowl. Take oil and vinegar in the proportion of one of

oil to two of vinegar, blend them together and season with salt and

pepper. Pour this over the vegetables, slice up one or two hard boiled

eggs into very thin slices, and lay round as a garnish.

BANANA AND ORANGE SALAD

Peel and slice up some ripe bananas and oranges, removing the pips from

the oranges, but saving the juice. Take a deep glass dish, lay at the

bottom some bananas, then a layer of oranges. Sprinkle well with sugar,

then some more bananas and oranges and sugar, until all the materials

are used up. Cover and let it stand for an hour, then serve as a sweet.

COSMOPOLITAN SALAD

Take any fruits in season, such as oranges, mandarins, passion fruit,

apricots, nectarines, pineapples, bananas, &c. Peel and slice them up,

and put them into a glass dish in layers, with plenty of sugar between

each layer. Stand in a cool place for an hour covered over, and it is

ready to serve.

POTATO SALAD

Slice up some cold boiled potatoes. Sprinkle with salt, pepper, and

chopped parsley. Mix the oil and vinegar together in the proportion of

two of oil to one of vinegar; pour this over, let it stand for an hour,

and serve.

VENETIAN RICE

* 1/2 lb. Rice--1d.

*

* 1/2 lb. Cheese--2d.

*

* 1 pint Stock

*

* 1 oz. Butter

*

* Pepper and Salt--1d.

*

* Total Cost--4d.

*

* Time--Three-quarters of an Hour.

*

Boil some rice, or take any cold rice that may be left, put it into a

saucepan with the stock, and simmer till the stock is absorbed. Grate

up some dry, hard pieces of cheese, stir them in with the

butter, pepper and salt. Cover down by the side of the fire for about

half an hour; pile on a dish, and serve.

TOMATOES AND EGGS

* 4 Eggs--4d.

*

* 1/2 pint Tomato Sauce--2d.

*

* Fried Bread

*

* 1 teaspoonful Parsley--1d.

*

* Total Cost--7d.

*

* Time--5 Minutes.

*

Take some thick tomato sauce and pour it on to a hot dish. Poach the

eggs carefully and lay them on the sauce. Garnish with parsley and

fried bread, and serve hot.

MACARONI CHEESE

* 2 oz. Macaroni--1 1/2d.

*

* 1/2 pint White Sauce--1 1/2d.

*

* 3 oz. Dry Cheese

*

* Pepper and Salt--1d.

*

* Total Cost--4d.

*

* Time--10 Minutes.

*

Put the macaroni into boiling salt and water, and boil for half an hour

or until soft; strain off the water and cut into pieces about 1 1/2

inch long. Make the sauce by directions given elsewhere. Mix in half

the cheese and some pepper and salt. Take a dish in which it can be

served, and lay at the bottom some macaroni; then some sauce and a

little of the dry cheese. Continue in this way till all the materials

are used up, leaving plenty of dry cheese for the top. Put in the oven

for five or ten minutes till a nice colour. Serve hot.

MAYONNAISE

* 2 Eggs--2d.

*

* 1 gill Oil--2d.

*

* 1/2 gill Vinegar

*

* Salt--1/2d.

*

* Total Cost--41/2 d.

*

* Time--Three-quarters of an Hour.

*

Put the yolks of the eggs into a basin, sprinkle over the salt,

begin to stir them with a wooden spoon, dropping in the oil very

slowly. The sauce must be kept thick, and the oil added very slowly.

When it is quite thick and smooth, pour in the vinegar slowly, and it

is ready for use. This is considered the finest of all salad dressings.

If made some time before it is required for table, it must be kept

cool. It ought to stand in ice, and the vinegar should be added just

before serving. It may be used for any kind of salad instead of the

ordinary dressing.

HINTS ON SALAD

Salads form such a pleasant item in the menu, particularly during the

hot season, that they should be regarded as a daily dish. There are no

scraps of fish, poultry, meat, or cold boiled vegetables, but what can

be turned to account in this way. If these are utilised, a great

variety can be obtained at a very trifling cost; in fact these dainty

tit-bits can often be made of food that otherwise would be thrown away.

Cold cauliflowers, beans, peas, and potatoes are particularly nice in

salads.

FISH SALAD

* Cold Boiled Fish--4d.

*

* 1 Lettuce--1/2d.

*

* 1 Egg--1d.

*

* Salad Dressing, or Remoulade Sauce--4d.

*

* Total Cost--91/2 d.

*

Make a salad dressing the same as that given for lettuce salad; flake

up the fish free from skin and bone. Wash and dry the lettuce and shred

it up, mix the fish with the dressing. Put a layer of lettuce at the

bottom of the bowl, then one of fish and dressing. Do this

alternatively, leaving plenty of lettuce for the top; garnish with hard

boiled eggs cut into slices.

LETTUCE SALAD

* 2 Lettuces--1d.

*

* 1 tablespoonful Condensed Milk

*

* 2 teaspoonful Mustard--1d.

*

* 2 Eggs--2d.

*

* 1/2 gill Vinegar--1/2d.

*

* 1/4 gill Oil

*

* Pepper and Salt--1/2d.

*

* Total Cost--5d.

*

Boil the eggs hard; take the yolk of one and put it into a basin and

work it quite smooth with a spoon. Then add the mustard made with

vinegar instead of water, the condensed milk, pepper, and salt, and

then the oil slowly; last of all the vinegar. Mix it all very

thoroughly. Cut off the outside leaves of the lettuce, and pull it all

to pieces, wash in cold water and dry thoroughly in a cloth. Break into

small pieces and put into a salad bowl, pour over the dressing. Garnish

with the other egg and the white that was not used in the dressing.

These should be cut into slices and placed round. A few of the best

pieces of lettuce should be laid over the dressing.

BEETROOT AND MACARONI SALAD

* 3 oz. Macaroni--2d.

*

* 2 tablespoonsful Oil--1d.

*

* 1 bunch Beetroot

*

* Pepper and Salt

*

* 2 tablespoonful Vinegar--2d.

*

* Total Cost--5d.

*

Boil both the macaroni and the beetroot by directions given elsewhere.

When quite cold, peel and slice up the beetroot and cut the macaroni

into pieces about two inches long; arrange them in alternate layers on

a dish. Blend the oil and vinegar with the salt and pepper and pour it

over; let it stand for an hour, basting continually with the

oil and vinegar. By that time it should be of a bright red colour. It

is then ready to serve.

PRAWN SALAD

* 1 pint Prawns--9d.

*

* 6 Tomatoes--2d.

*

* Mayonnaise or Salad Dressing--4d.

*

* Total Cost--1s. 3d.

*

Pick the prawns, leaving the skin on a few fine ones for a garnish.

Peel and slice up the tomatoes and arrange them on a dish; put over

them the prawns, and pour over all some mayonnaise or salad dressing.

Place the other prawns round as a garnish with a few lettuce leaves

broken up.

SALAD OF CORNED BEEF

* Slices of Corned Beef

*

* 1 Lettuce--1/2.

*

* 2 Eggs--2d.

*

* Mayonnaise or Salad Dressing--4d.

*

* Total Cost--61/2 d.

*

Take some slices of cold corned beef, dip them in a salad dressing, and

lay them in a dish with alternate layers of lettuce leaves. Garnish

with hard boiled eggs cut in slices.

EGG SALAD

* 6 Eggs--6d.

*

* 1 Lettuce--1d.

*

* 1 bunch Watercress--1d.

*

* Mayonnaise or Salad Dressing--4d.

*

* 1 Beetroot--1/2d.

*

* Total Cost--1s. 0 1/2 d.

*

Put the eggs into boiling water and boil fifteen minutes. Plunge into

cold water till quite cold, peel and cut into quarters. Wash

and cleanse the watercress and lettuce and cut into pieces. Put a layer

of this at the bottom of the bowl, then one of eggs dipped in the

dressing, then another of lettuce and egg until all are used up,

leaving plenty of lettuce for the top. Garnish with sprigs of

watercress and slices of beetroot alternately.

CELERY SALAD

* 1 Head of Celery--1d.

*

* 1 Lettuce--1/2d.

*

* Salad Dressing--4d.

*

* Total Cost--51/2 d.

*

Pull the celery to pieces, wash it, and cut into small pieces; shred up

some lettuce and lay it at the bottom the dish. Stir the celery into

the dressing and lay it on the top of the lettuce. Cover with more

lettuce, and serve.

SARDINE SALAD

* 1/2 tin Sardines--4d.

*

* 2 Eggs--2d.

*

* 1 Lettuce--1/2d.

*

* Salad Dressings--4d.

*

* Total Cost--101/2 d.

*

Split the sardines open and remove the bone. Break some of the lettuce

into a bowl, lay on this the sardines. Chop up one of the eggs and

sprinkle over them, pour on the dressing. Cover with the rest of the

lettuce, and garnish with the other egg cut in slices, and a little

watercress or beetroot.

OYSTER SALAD

* 1 bottle Oysters--1s.

*

* 1 Lettuce--1d.

*

* Half a Lemon

*

* Mayonnaise or Salad Dressing--4d.

*

* Total Cost--1s. 5d.

*

Strain away the liquor from a bottle of oysters; put it into a

saucepan, and when it boils put in the oysters and cook for five

minutes; let them get cold in the liquor. Wash and break up the lettuce

and put some of the bottom of a bowl. Strain the liquor from the

oysters and mix a little with the dressing, stir in the oysters and

spread over the lettuce. Cover with more lettuce and garnish with

slices of lemon and red radishes.

BLUE COD SALAD

Any remains of smoked blue cod that may have been left from a meal make

an excellent salad either with just a simple dressing of oil and

vinegar and a lettuce, or with a mayonnaise or salad dressing. Follow

the directions for fish salad, but do not put any salt, as the fish is

usually salt enough.

ITALIAN SALAD

* 1 Salt Herring

*

* Cold slices of Meat

*

* 1 teaspoonful Mustard

*

* 1 Beetroot--1 1/2d.

*

* 4 tablespoonsful Oil--1d.

*

* 3 tablespoonsful Tarragon Vinegar

*

* 1/2 oz. Capers

*

* 3 Boiled Potatoes--2d.

*

* Total Cost--4 1/2d.

*

Wash the herring in cold water and soak it in milk for an hour; cut it

open and take out the bone and slice up both the fish and the meat.

Arrange in a bowl, chop the capers and put over. Put the mustard into a

basin, add gradually the oil and vinegar; pour this, when well mixed,

over the fish and meat, and cover with slices of cold potatoes. Garnish

with any cold vegetables in the larder or with some green pickles from

a bottle of pickles, a little chopped parsley, and some small radishes.

MACARONI AND CHEESE SALAD

* 1/4 lb. Macaroni--2 1/2d.

*

* 1/4 lb. Cheese--1 1/2d.

*

* 1 teaspoonful French Mustard

*

* 3 tablespoonsful Oil--1d.

*

* 3 tablespoonsful Vinegar--1/2d.

*

* 1/2 Head of Celery--1/2d.

*

* 1/2 Lettuce--1/2d.

*

* Total Cost--6 1/2 d.

*

Boil the macaroni, or use any cold that may be in the larder. Cut it

into pieces about three inches long, cut the cheese into very thin

slices, and cut the celery into very small pieces. Lay these

alternately in a bowl with some shredded lettuce. Make a dressing of

the mustard, oil, and vinegar, and pour it over. Garnish with a little

beetroot, and serve.

CHEESE SAVOURY

Take some dry, hard cheese and some dry crusts of bread. Pour a little

boiling milk over the bread, cover it down till quite soft, then beat

it with a fork; grate up the cheese and beat it in with the yolk of an

egg and some pepper and salt. Beat the white of the egg to a stiff

froth and stir it lightly in, pour into a buttered pie-dish and bake in

a quick oven for twenty minutes. Serve hot.

TURNIP SALAD

* 4 Young Turnips

*

* 2 Spring Onions--1 1/2d.

*

* 2 Boiled Potatoes--1/2d.

*

* Half a Lettuce--1/2d.

*

* Salad Dressing--4d.

*

* Total Cost--6 1/2 d.

*

Peel and slice up the turnips and boil them for twenty minutes,

or until soft. Let them get quite cold. Shred up very small the onions,

and slice up the potatoes. Break up half a lettuce. Arrange these

neatly in a bowl and pour over a simple salad dressing or remoulade

sauce.

EAST INDIAN SALAD SAUCE

* 2 Eggs--2d.

*

* 1 teaspoonful Curry Powder--1/2d.

*

* 1/2 gill Oil

*

* 1/4 gill Vinegar--1 1/2d.

*

* Total Cost--4d.

*

Boil the eggs hard; put the yolks into a bowl and work them till they

are quite smooth. Work in gradually the curry powder, oil, and vinegar.

Blend well, and it is ready. It may be used sometimes instead of

mayonnaise or ordinary salad dressing.

BREAD SALAD

* 5 slices Stale Bread

*

* 1/2 gill Oil

*

* 3 Pickled Onions

*

* 1 piece Pickled Cauliflower--2d.

*

* 2 Eggs--2d.

*

* 1 Beetroot

*

* 2 slices Cold Mutton

*

* 1 tablespoonful Vinegar--1d.

*

* Mustard and Cress--1/2d.

*

* Total Cost--51/2 d.

*

Trim off the crust and cut the bread into dice, put into a bowl and

pour over the oil. Let it stand till all the oil is absorbed; then

mince up the onion, cauliflower, eggs, and meat, and strew them over.

Season with pepper and salt. Well wash the mustard and cress and

arrange on the top. Cut the beetroot into neat shapes and arrange as a

garnish.

BREAKFAST SALAD

* 2 Tomatoes--1/2d.

*

* 1 Cucumber--2d.

*

* 1 tablespoonful Oil--1/2d.

*

* 1 Spring Onion

*

* Half a Lettuce

*

* 2 tablespoonsful Vinegar--1/2d.

*

* Total Cost--31/2 d.

*

Scald the tomatoes and take off the skin, and put them into cold water

or on to the ice until quite cold. Cut them up the same as an orange;

peel and cut up the cucumber into very thin slices and mince up the

onion. Sprinkle these with pepper and salt, pour over the oil and

vinegar. Shred up the lettuce and lay on the top, it is then ready to

serve.

CAULIFLOWER SALAD

* 1 Cauliflower--3d.

*

* Half a Lettuce--1/2d.

*

* 2 Eggs--2d.

*

* 1/2 gill Oil and Vinegar--1d.

*

* Total Cost--61/2 d.

*

Boil the cauliflower by directions given elsewhere and branch it

carefully. Boil the eggs hard, separate the whites from the yolks; chop

the whites small and cut the yolks in slices. Shred up the lettuce in a

bowl and put the branches of cauliflower all round it, and the slices

of yolk of egg outside as a border. Pour on the salad dressing and put

the white of egg in little heaps on the lettuce. It is then ready to

serve.

CARROT SALAD

* 2 or 3 Cold Boiled Carrots--1/2d.

*

* 1/2 lb. Cold Boiled Mutton

*

* 1 stalk Celery

*

* 6 Capers--1 1/2d.

*

* Half a teaspoonful Parsley--1/2d.

*

* Salad Dressing--3d.

*

* Total Cost--51/2 d.

*

Cut up some cold boiled mutton into small pieces and lay them

in a salad bowl. Mince up the celery and capers and strew over it, then

pour over the dressing. Slice up the cold carrots and lay them on top;

garnish with the chopped parsley, and serve.

CALF'S FOOT SALAD

Calves' feet that have been boiled down for jelly make a good salad.

They must, of course, be boiled very thoroughly for at least eight

hours. Strain off the stock, remove the bones, and put the meat on one

side till quite cold. Then cut up into neat pieces and put into a salad

bowl. Pour over a salad dressing or just oil and vinegar; shred over it

a nice white lettuce, and garnish with sliced beetroot.

REMOULADE SALAD DRESSING

This is a good dressing when mayonnaise is not liked. It is made in the

same way as mayonnaise, using hard boiled eggs (yolks) instead of raw

ones. Put the yolks into a basin and work very smoothly with the bowl

of a wooden spoon; add the oil gradually, using about one gill to every

two yolks. A little French mustard and vinegar may be added before

using.

SOUP MEAT SALAD

The meat which has been boiled down for soup makes a nice salad. When

the stock has been poured off, press the meat into a basin with about a

gill of jelly stock, and some salt and pepper. When cold and firm, cut

it into neat pieces and lay in a salad bowl. Pour over it some

remoulade sauce and shred on top some nice white lettuce leaves; it may

be garnished with beetroot or hard boiled eggs.

LAMB SALAD

* Cold Roast Lamb

*

* 2 Lettuces--1d.

*

* 1 Tomato--1/2d.

*

* 12 Capers--1/2d.

*

* 2 Eggs--2d.

*

* Remoulade Dressing--3d.

*

* Total Cost--7d.

*

Cut the lamb into small pieces and lay it in a bowl. Cut the tomato

into thin slices and lay it over, then the capers chopped small. Pour

over the dressing, break up the lettuces and put over, and garnish with

the hard boiled eggs cut in slices.

CHAPTER XXII.

FIFTY RECIPES FOR SWEETS

APPLE AND TAPIOCA

* 6 Apples--3d.

*

* 1 1/2 oz. Tapioca--1/2d.

*

* 1/2 Lemon--1/2d.

*

* 2 oz. Sugar

*

* 1 1/4 pints Water

*

* A few drops of Cochineal--1/2d.

*

* Total Cost--41/2 d.

*

* Time--Half an Hour

*

Peel and quarter the apples and remove the core, put them into a

saucepan with the lemon juice, sugar, and a spoonful of water, and stew

till soft but not broken. Place them in a glass dish. Wash the tapioca

in cold water, put it in a saucepan, pour over it 1 1/4 pints of water,

and stir till it boils. Cook it till quite clear, sweeten and flavour

with a few drops of lemon juice, and colour with cochineal. Pour over

the apples and put away till cold; it is then ready to serve.

SHORT PASTRY--No. 1

* 1 lb. Flour

*

* 6 or 8 oz. Dripping

*

* 1 gill Water

*

* Total Cost--2d.

*

Sift the flour into a basin, rub in the dripping very lightly until it

is quite fine, mix into a very stiff dough with the water, turn on to a

floured board, and knead into a smooth paste. Roll out to the required

thickness, and it is ready at once. This will be found an

exceedingly nice paste for everyday pies, and it is very wholesome. The

dripping should be clarified, directions for which are given elsewhere.

SHORT PASTRY--No. 2

* 1 lb. Flour--2d.

*

* 8 oz. Butter

*

* 1 gill Water

*

* Juice of Half a Lemon--6d.

*

* Total Cost--8d.

*

Sift the flour into a basin, rub the butter lightly in, until it is

fine as bread crumbs; make a well in the centre, and strain the lemon

juice. Mix into a stiff paste with the water, knead for a few minutes

until it is quite smooth, it is then ready for use. A crust may be made

with lard just in the same way; this is much lighter of digestion than

a butter crust, and should always be given to anyone suffering from a

weak digestion.

FLAKY CRUST

* 1 lb. Flour--2d.

*

* 4 oz. Butter--3d.

*

* 4 oz. Lard

*

* 1/2 pint Water

*

* Juice of Half a Lemon--2d.

*

* Total Cost--7d.

*

Sift the flour into a basin, cut about one ounce of the lard into it

with a knife, then mix into a paste with the water; it should be about

the same consistency as the butter. Roll it out evenly, and lay on it

small pieces of the butter and lard, sprinkle with flour and roll into

three; roll out again and proceed as before. It is ready for use at

once if required, but it is much improved by standing in a cool place

for an hour. This kind of pastry requires a very quick oven;

and if used for meat pies, a piece of buttered paper should be laid

over the top as soon as it has rise, to prevent it getting too brown.

SUET PASTRY--No. 1

* 1 lb. Flour--2d.

*

* 10 oz. Beef Suet

*

* 1/2 pint Water--3d.

*

* Total Cost--5d.

*

Sift the flour into a basin, and make it into a firm paste with the

water. Free the suet from skin, and put it twice through a sausage

machine. Roll the paste out, and put half over it in very tiny pieces;

sprinkle with flour and fold into three. Double the ends over till they

meet, roll out again, and put on the rest of the suet and proceed as

before. It is then ready for use, but is much improved by standing for

an hour in a cold place. This is a very wholesome pastry, and

particularly nice for meat pies. If it is properly made, it ought to

rise like the best puff pastry; it is an easy crust to make in hot

weather, when the puff crusts made with butter are troublesome.

SUET PASTRY--No. 2

* 1 lb. Flour--2d.

*

* 8 oz. Suet

*

* 1/2 pint Water

*

* Pinch of Salt--3d.

*

* Total Cost--5d.

*

Sift the flour into a basin; prepare the suet by cutting it into very

thin slices and then shredding it up very fine indeed; mix it in with

the flour. Stir in the water until it is a firm consistency, but do not

use too much water, or the paste will be tough. Suet crust should be

kept as dry as possible. Turn it on to a floured board and

knead for a few minutes. It is then ready for use; this crust is

suitable for all kinds of boiled puddings, such as meat, apple, jam, &

c. These puddings require to be boiled for a very long time. They must

always be plunged into boiling water, and kept boiling and covered with

water all the time they are cooking.

SUET PUDDING

* 1 lb. Flour--2d.

*

* 8 or 10 oz. Suet

*

* 1/4 teaspoonful Salt

*

* 1/2 pint Water

*

* 2 Cold Potatoes--3d.

*

* Total Cost--5d.

*

* Time--Two Hours and a Half.

*

Sift the flour and salt into a basin, mash the potatoes or rub them

through a sieve, and stir them in. Shred the suet finely and mix in

thoroughly with a knife; make into rather a stiff paste with the water,

dip a pudding cloth into boiling water. Put the pudding into the

centre, and tie up tightly. Plunge into boiling water and boil steadily

for two hours; turn out of the cloth carefully into a hot dish, and

serve. This pudding is delicious with roast meat, or it may be served

as a sweet; jam sauce is nice poured round it. A recipe for this will

be found elsewhere.

HASTY PUDDING SOUFFLE

* 1 pint Milk--2d.

*

* 2 Eggs--2d.

*

* 1 oz. Flour

*

* 1 oz. Sugar

*

* Flavourings--1d.

*

* Total Cost--5d.

*

* Time--40 Minutes

*

Put the milk on to boil, mix the flour smoothly with a little

cold milk; when the milk in the saucepan nearly boils stir this in and

stir until it boils. Then take off the fire and beat in the sugar,

flavouring, and the yolks of the eggs. Whisk the whites to a stiff

froth and stir them lightly in, pour into a buttered pie-dish, and bake

in a brisk oven for forty minutes; serve hot.

CHEESE CAKES

* 1 pint Sour Milk--2d.

*

* 2 Eggs--2d.

*

* 1/2 lb. Flaky Pastry--3d.

*

* 2 oz. Sugar

*

* Flavouring--1d.

*

* Total Cost--8d.

*

* Time--15 Minutes.

*

Pour the milk through a sieve and use only the thick curd which does

not run through into the basin; beat in the sugar, yolks of the eggs,

and flavouring to taste. Roll our some flaky pastry and line some patty

pans with it; fill them with rice or crusts of bread, and bake for

about ten minutes. Then take out the rice or crusts and fill with the

cheese cake mixture. Finish baking, and stand on a sieve till cool.

Sprinkle well with sugar, and serve cold.

BANANA SOUFFLE

* 6 Bananas--2d.

*

* 2 oz. Sugar--1/2d.

*

* 1/2 pint Milk--1d.

*

* 2 Eggs--2d.

*

* Total Cost--51/2 d.

*

* Time--5 Minutes.

*

Choose ripe bananas, peel and slice them up, and lay them in a glass

dish, sprinkle with sugar. Make a custard with the milk and yolks of

the eggs by directions for boiled custard, flavour with a pinch

of ginger, and pour it over the bananas. Let it stand till quite cold,

then whip the whites to a very stiff froth and heap them on top;

sprinkle with sugar, and serve.

BOILED CUSTARD

* 1 pint Milk--2d.

*

* 3 Eggs--3d.

*

* 1 1/2 oz. Sugar

*

* Flavouring--1d.

*

* Total Cost--6d.

*

* Time--5 Minutes

*

Put the yolks of the eggs into a basin and whisk them. Put the milk

into a saucepan, and when it is boiling pour it over the eggs, stirring

all the time. Strain back into the saucepan and whist well till it

comes to boiling point; draw away from the fire, but continue whisking

for a few minutes. Then pour into a basin, sweeten and flavour to

taste, and it is ready for use.

CORNFLOUR CUSTARD

* 1/2 pint Milk--1d.

*

* 1 Egg--1d.

*

* 1 dessertspoonful Cornflour

*

* Sugar and Flavouring--1d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Put the milk into a saucepan to boil, mix the cornflour with a spoonful

of cold milk, and when the milk in the saucepan is nearly boiling, stir

it in and continue stirring till it boils. Let it boil two or three

minutes, then draw the saucepan away from the fire, beat in the yolk of

the egg and flavouring. Put back on the fire and bring to boiling

point; it is then ready for use. This is a good sauce for plum or other

puddings and fruit tarts.

BACHELOR'S BUTTONS

* 5 oz. Flour--1/2d.

*

* 2 oz. Sugar--1/2d.

*

* 1/2 teaspoonful Carbonate of Soda

*

* 1 oz. Butter

*

* 1 teaspoonful Cream of Tartar

*

* 6 drops Essence of Almonds--2d.

*

* Total Cost--3d.

*

* Time--10 Minutes.

*

Rub the butter into the flour, stir in the sugar, carbonate of soda,

and cream of tartar; mix into a stiff dough with the egg and

flavouring. Roll into small balls about the size of a marble; toss in

coarse sugar, put on to a greased baking sheet, and bake from five to

eight minutes.

PRINCE OF WALES CAKES

* 1/4 lb. Flour--1/2d.

*

* 1/4 lb. Cornflour--1d.

*

* 1 gill Milk--1/2d.

*

* 1/2 teaspoonful Baking Powder--1/2d.

*

* 2 oz. Butter--2d.

*

* 1 Egg--1d.

*

* Flavouring--1/2d.

*

* 2 oz. Sugar--1/2d.

*

* Total Cost--61/2 d.

*

* Time--20 Minutes.

*

Mix the flour, cornflour, and baking powder together, beat the butter

and sugar to a cream, beat in the egg, flavouring, and milk, then the

flour, &c., and continue to beat for five minutes. Butter some small

bun tins, half fill them with the mixture, put into a moderate oven and

bake for about twenty minutes; stand on a sieve till cold.

NORMANDY PUDDING

* 2 Stale Buns--2d.

*

* 1 Egg--1d.

*

* 1/2 pint Milk--1d.

*

* Sugar--1/2d.

*

* Total Cost--41/2 d.

*

* Time--One Hour and a Half.

*

Boil the milk and pour it over the beaten egg, sweeten to

taste. Put the buns into a pie-dish, pour over the custard, cover and

leave for an hour. Then put into a moderate oven and bake for about

half an hour. Serve hot.

RUSK PUDDING

* 1 slice of Dry Bread

*

* 2 Eggs--2d.

*

* 1 oz. Sugar--1/2d.

*

* Half a Lemon--1/2d.

*

* 1 1/2 pints of Milk--4d.

*

* 1 tablespoonful Jam--1d.

*

* 1/2 tablespoonful Cornflour--1/2d.

*

* Total Cost--81/2 d.

*

* Time--One Hour.

*

Take a piece of very stale bread and cut it into small squares, bake it

in the oven till a good colour. Break the eggs into a pie-dish, beat in

the sugar and grated rind of the lemon, pour in one pint of milk, and

mix well. Drop in the rusks and put into a cool oven and bake till

firm; then spread on the top a layer of jam. Put half a pint of milk

into a saucepan, and when it nearly boils, stir in the cornflour which

has been mixed with a little lemon peel and sugar, and pour it on top

of the pudding. Put it back in the oven for a few minutes, then stand

away till cold.

BEDFORD PUDDING

* Dry Crusts of Bread

*

* 1/2 pint of Milk--1d.

*

* 1 tablespoonful Jam--1d.

*

* 2 Eggs--2d.

*

* 1 1/2 oz. Sugar--1/2d.

*

* Total Cost--41/2 d.

*

* Time--Three-quarters of an Hour.

*

Soak the bread in cold water till quite soft, put it into a cloth and

squeeze all the water out of it; turn into a basin and beat it smooth

with a spoon. Then beat in the yolks of the eggs, sugar, milk,

and a little grated lemon peel. Pour into a pie dish and bake till

quite firm, then take from the oven and spread the jam on the top. Whip

the whites to a stiff froth and spread over the jam; put back in the

oven for a few minutes till brown, then sprinkle with sugar and serve

either hot or cold.

DE MESTRE PUDDING

* 1/2 lb. Flour--1d.

*

* 1/4 lb. Raisins--2d.

*

* 1/4 lb. Sugar--1d.

*

* 1 oz. Dripping

*

* 1 teaspoonful Carbonate of Soda

*

* 1 gill Boiling Water--1/2d.

*

* Total Cost--41/2 d.

*

* Time--Three Hours.

*

Put the flour into a basin; stone the raisins and cut them in half, mix

in the sugar and carbonate of soda. Dissolve the dripping in the water,

pour in and make into a dough; leave it to stand all night. Dip a cloth

in boiling water and tie the pudding up tightly. Plunge into plenty of

boiling water, and keep it boiling steadily for three hours; turn into

a hot dish. A little custard sauce served with this pudding is a great

improvement.

YANKEE PUDDING

* 1 Egg, and its Weight in Flour--1 1/2d.

*

* Sugar--1/2d.

*

* Bread Crumbs--1/2d.

*

* 1 tablespoonful Marmalade--1d.

*

* 1/2 teaspoonful Carbonate of Soda

*

* 1/2 gill Milk--1/2d.

*

* Total Cost--4d.

*

* Time--One Hour.

*

Mix the flour, sugar, and bread crumbs together; stir in the marmalade.

Make the milk just warm, dissolve in it the soda. Beat up the

egg and mix together, pour this over the dry ingredients, beat for a

few minutes; turn into a buttered basin. Tie over it a cloth, plunge

into boiling water, and boil one hour. Serve either hot or cold. A

spoonful of marmalade placed on the top of this pudding just before

serving is an improvement.

SPONGE ROLL

* 3 tablespoonsful Flour--1/2d.

*

* 3 tablespoonsful Sugar--1d.

*

* 3 Eggs--3d.

*

* 2 teaspoonsful Baking Powder--1d.

*

* 3 teaspoonsful Jam--1 1/2d.

*

* Total Cost--7d.

*

* Time--10 Minutes.

*

Beat the eggs and sugar together for five minutes, mix the flour and

baking powder together and stir them lightly in. Pour into a well-buttered

tin and bake in a quick oven for eight or ten minutes. Turn on

to a damp cloth and roll up directly; warm the jam in a saucepan while

the roll is cooking, and if it is very stiff mix in a spoonful of

water. Take the roll out of the cloth and lay flat on a piece of

sugared paper, spread the jam on quickly and roll up again; place on a

sieve till cold.

SEED CAKE

* 1 lb. Flour--2d.

*

* 6 oz. Dripping

*

* 6 oz. Sugar--1 1/2d.

*

* 1 1/2 teaspoonsful Caraway Seeds--1/2d.

*

* 1 Egg--1d.

*

* 2 teaspoonsful Baking Powder

*

* 1 gill Milk or Water--1 1/2d.

*

* Total Cost--61/2 d.

*

* Time--One Hour and a Half.

*

Sift the flour into a basin and rub in the dripping; carefully stir in

the sugar, baking powder, and caraway seeds.

Beat up the egg and milk or water, and mix the dry ingredients

into a dough; beat for two or three minutes. Turn into a cake tin which

has been well rubbed with dripping, stand on a baking sheet and place

in a moderate oven. Bake for one hour and a half or longer, test it by

running a skewer right through the centre; if it comes out clean the

cake is done. Turn it out of the tine carefully and stand on a sieve

till cold.

SCONES--No. 1

* 3/4 lb. Flour--1 1/2d.

*

* 1/2 pint Milk--1d.

*

* 1 oz. Butter--1d.

*

* 2 teaspoonsful Baking Powder--1 1/2d.

*

* Total Cost--5d.

*

* Time--10 Minutes.

*

Rub the butter into the flour, stir in the baking powder, and make into

a very light dough with the milk; turn on to a floured board, knead for

a few minutes, roll out about half an inch thick. Cut into shapes, put

on to a floured tin, and bake in a quick oven for about ten minutes.

Serve either hot or cold.

SCONES--No. 2

* 1 lb. Flour--2d.

*

* 1/2 pint Sour Milk

*

* 3 teaspoonsful Baking Powder

*

* 1 teaspoonful Salt--1 1/2d.

*

* Total Cost--31/2 d.

*

* Time--5 Minutes.

*

Mix the flour, baking powder, and salt together, mix into a very light

dough with the milk, adding a little more milk if necessary; turn on to

a floured board and knead till smooth, roll out half an inch thick. Cut

into small rounds and bake for about five minutes.

SCONES--No. 3

* 1 lb. Flour--2d.

*

* 2 oz. Dripping

*

* 1 oz. Sugar

*

* 1/2 pint Sour Milk

*

* 1 teaspoonful Cream of Tartar

*

* 1/2 teaspoonful Carbonate of Soda--1 1/2d.

*

* Total Cost--31/2 d.

*

* Time--20 Minutes.

*

Rub the dripping into the flour; stir in the sugar, cream of tartar,

and soda. Mix into a very light dough with the milk, turn on to a

floured board; divide into two parts. Flatten these out into two cakes,

divide each one into four pieces, brush over with milk. Put on to a

floured tin and bake in a hot oven from fifteen to twenty minutes.

POTATO FRITTERS

* Cold Potatoes

*

* 1 Egg

*

* 2 oz. Sugar

*

* Nutmeg or Lemon Peel

*

* Hot Fat

*

* Total Cost--11/2 d.

*

* Time--5 Minutes.

*

Mash up the potatoes very smoothly, beat in the sugar and a flavouring

of nutmeg or grated lemon peel. Beat up the egg and pour over the

potatoes and mix into a paste; form into small round cakes. Fry in very

hot fat till brown; pile high on a dish, sprinkle with sugar and serve.

One egg is sufficient for about 1 lb., potatoes.

APPLE FRITTERS

* 3 Apples--2d.

*

* Frying Batter--1d.

*

* Hot Fat

*

* Sugar

*

* Lemon--1d.

*

* Total Cost--4d.

*

* Time--5 Minutes.

*

Peel and slice up the apples into rounds, take out the core

with a small round cutter. Make frying batter by directions given

elsewhere, and flavour with lemon juice. Dip in the pieces of apple,

plunge into plenty of hot fat, and fry till a good colour. Drain on

kitchen paper, pile high on a dish, and sprinkle well with sugar; serve

very hot.

SWEET OMELET

* 2 Eggs--2d.

*

* 1/2 oz. Butter--1/2d.

*

* 1 teaspoonful Jam--1/2d.

*

* Sugar--1/2d.

*

* Total Cost--31/2 d.

*

* Time--5 Minutes.

*

Put the yolks of the eggs into a basin and beat in half the sugar, put

the whites on to a plate with a little sugar, and whip till stiff; mix

with the yolks. Put the butter into a small frying-pan, and when it is

dissolved pour in the mixture; leave over the fire for about three

minutes. Then hold the pan in front of the fire for a minute or two to

brown the top. Put the jam on to a hot plate, slip the omelet on the

top; serve at once.

TAPIOCA MERINGUE

* 1 pint Milk--2d.

*

* 1 1/2 oz. Tapioca--1/2d.

*

* 1 oz. Sugar--1/2d.

*

* Whites of 2 Eggs--1d.

*

* Flavouring--1/2d.

*

* 1 oz. Beef Suet--1/2d.

*

* Total Cost--5d.

*

* Time--Two Hours.

*

Wash the tapioca well in cold water, strain off the water, and put it

into a pie dish. Chop the suet very finely and mix it in with the

sugar; flavour with grated lemon peel or nutmeg, pour over the milk and

mix well, stand in a very cool oven for two hours. Whip the

whites of the eggs to a very stiff froth, flavour the same as the

pudding, spread these on top, sprinkle with sugar, and stand in the

oven till set; serve cold. This meringue is very much improved if a few

macaroons are broken up and laid on the top before the eggs are put on,

or if a spoonful of raspberry jam is spread over.

HASTY PUDDING

* 1 pint Milk--2d.

*

* 1 oz. Butter--1d.

*

* 3 oz. Flour

*

* 2 oz. Sugar--1d.

*

* Total Cost--4d.

*

* Time--5 Minutes.

*

Put the milk on the fire to boil, and when boiling stir in the flour

quickly; it should be rather lumpy. Pour it into a dish, melt the

butter and sugar, and pour it in the middle of the pudding. A little

flavouring of grated lemon peel may be put into the milk, or jam served

with the pudding.

QUICK PUDDING

* 1 Egg

*

* 1 tablespoonful Flour--1d.

*

* 1 tablespoonful Jam

*

* 1 teaspoonful Sugar

*

* 1 teaspoonful Baking Powder--2d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Mix the flour and baking powder together, beat the egg till very light,

whisk in the sugar, and stir in the flour. Pour into a buttered tin,

and bake five minutes; turn on to a sugared paper spread with jam. Roll

up and serve. Custard sauce is nice with this.

STANLEY PUDDING

* 1 pint Milk

*

* 2 oz. Flour--2d.

*

* 1 oz. Sugar--1d.

*

* 2 Eggs--2d.

*

* 2 spoonful Jam--1d.

*

* Total Cost--6d.

*

* Time--One Hour.

*

Put the milk into a saucepan, mix the flour with a little cold milk;

and when the milk in the saucepan is nearly boiling, stir it in, and

let it boil up. Pour into a basin and beat in the yolks of the eggs and

the sugar; turn into a pie dish and bake till firm. Spread a spoonful

of jam on the top; whip the whites of the eggs to a stiff froth and

spread them over, sprinkle with sugar, and put back in the oven to set.

Serve cold.

IMITATION OMELET

* 1 Egg--1d.

*

* 1/2 gill Milk--1/2d.

*

* 1 teaspoonful Sugar

*

* 1 teaspoonful Jam

*

* 1 teaspoonful Flour--1d.

*

* Total Cost--21/2 d.

*

* Time--5 Minutes.

*

Beat the yolk and white of egg separately; beat the flour and milk

together, and mix in the sugar and yolk of egg. Stir in the white,

butter a saucer, put the jam at the bottom. Pour in the mixture, bake

in the oven for five minutes, sprinkle with sugar, and serve.

OXFORDSHIRE PUDDING

* 1 pint Milk--2d.

*

* 1 1/2 oz. Rice--1/2d.

*

* 1 oz. Sugar

*

* Rind of Half a Lemon--1/2d.

*

* Total Cost--3d.

*

* Time--Two Hours.

*

Wash the rice well, strain off the water and put it into a pie-dish.

Mix in the sugar and the rind of the lemon; pour over the milk,

and let it sand for half an hour. Put it into a very slow oven, and

bake till firm. This is a very delicious pudding if properly made; it

should be firm, but not dry.

MILK BISCUITS

* 1/2 lb. Flour--1d.

*

* 1 gill Milk--1/2d.

*

* 1 oz. Butter

*

* 1/4 saltspoonful Salt--1d.

*

* Total Cost--21/2 d.

*

* Time--10 Minutes.

*

Rub the butter into the flour, sprinkle in the salt, and make into a

dough with the milk; knead till smooth, roll out very thin. Cut into

small rounds, prick well with a fork, put on to a floured tin and bake

for about ten minutes. They should not get brown.

SODA CAKE

* 1 lb. Flour--2d.

*

* 1/2 lb. Currants--2d.

*

* 1/2 lb. Sugar--1d.

*

* 6 oz. Dripping

*

* 1 1/2 teaspoonsful Carbonate of Soda

*

* 1/2 pint Milk--2d.

*

* Total Cost--7d.

*

* Time--Two Hours.

*

Rub the dripping and the flour together; clean and stir in the currants

and sugar. Stir in the soda and mix into a dough with the milk, beat

for a few minutes. Pour into a tin which has been well rubbed with

dripping, bake in a moderate oven for two hours.

DIGESTIVE BISCUITS

* 1/2 lb. Brown Meal

*

* 1/4 lb. Flour--1 1/2d.

*

* 1 1/2 gills Water

*

* 1 oz. Butter or Lard

*

* 1 oz. Sugar--1d.

*

* Total Cost--21/2 d.

*

* Time--5 Minutes.

*

Mix the meal and flour together, rub in the butter or lard and the

sugar; mix into a dry paste with water, knead till smooth. Roll out

very thin, cut into rounds, and bake in rather a slow oven.

LEMON PUDDING

* 1/2 lb. Flour--1d.

*

* 3 oz. Suet--1d.

*

* 1 Egg--1d.

*

* 2 Lemons--1d.

*

* 2 oz. Sugar

*

* 1/2 gill Water--1/2d.

*

* Total Cost--41/2 d.

*

* Time--Two Hours.

*

Sift the flour, chop the suet finely, and mix together. Stir in the

sugar and the grated rind of the lemons, beat up the egg, add the juice

of one lemon, and mix the pudding into a dough with this, and a little

water if required. Dip a cloth in boiling water, tie the pudding in it;

plunge into boiling water and boil two hours. Take out of the cloth and

turn on to a hot dish, and pour round it the following sauce: Squeeze

the juice of the other lemon into a small saucepan, stir in some sugar

and a gill of water, and boil up; it is then ready.

BLACK CAP PUDDING

* 1 pint Milk--2d.

*

* 2 Eggs

*

* 1 oz. Currants--2d.

*

* 1/2 lb. Flour--1d.

*

* Total Cost--5d.

*

* Time--One Hour.

*

Put the eggs into a basin, beat in the flour, and then the milk, pour

into a battered basin. Clean the currents and drop them in; steam for

one hour, turn out of the basin, sprinkle with sugar, and serve.

ROCK CAKES

* 1/2 lb. Flour

*

* 2 oz. Dripping--1d.

*

* 1/4 lb. Sugar--1d.

*

* 2 oz. Currants--1d.

*

* 1 Egg--1d.

*

* 1 oz. Peel--1d.

*

* 1 teaspoonful Baking Powder--1/2d.

*

* Total Cost--51/2 d.

*

* Time--15 Minutes.

*

Rub the dripping and flour together, stir in the sugar, currants (well

cleaned), the baking powder, and the peel. Beat up the egg and pour it

in, and make into a very stiff dough; take up in rough pieces and lay

on a greased tin, bake in rather a quick oven for fifteen minutes.

KINGSWOOD PUDDING

* 1/4 lb. Flour--1/2d.

*

* 1/4 lb. Bread Crumbs--1d.

*

* 1/4 lb. Raisins--2d.

*

* 6 oz. Suet--1 1/2d.

*

* 1/4 lb. Sultanas--2d.

*

* 1/4 lb. Sugar--1d.

*

* 2 Apples--1d.

*

* Total Cost--9d.

*

* Time--Six Hours.

*

Mix the flour and bread crumbs together. Any dry pieces of bread will

do if put through the sausage machine; shred the suet finely and mix it

in with the sugar. Stone the raisins and pull them in half, and clean

the sultanas; mix these in. Peel and core the apples; put in the pips,

chop the apples finely, and add them. Let it stand for an hour, and

then mix it into a paste; the juice from the applies and the sugar will

be found sufficient. Press into a basin, tie down tightly, and boil at

least six hours. This will be found an excellent pudding if

well boiled.

DELHI PUDDING

* 1 pint Milk--2d.

*

* 1 oz. Almonds--1d.

*

* 2 oz. Sugar

*

* 1 1/2 oz. Arrowroot--2d.

*

* Total Cost--5d.

*

* Time--5 Minutes.

*

Blanch and chop the almonds very small, mix them with the sugar and

arrowroot. Put the milk on to boil, and when it boils pour it on to the

arrowroot and stir; if it does not get thick enough, pour back into the

saucepan and boil for a minute. Turn into a wet mould and stand away

till firm; then turn out and serve with jam or custard sauce, or it may

be served plainly.

ROTHSAY PUDDING

* 1/4 lb. Flour--1/2d.

*

* 1/4 lb. Bread Crumbs--1d.

*

* 1/4 lb. Suet--1d.

*

* 1 oz. Sugar

*

* 1 tablespoonful Vinegar--1/2d.

*

* 1 gill Milk--1d.

*

* 1 tablespoonful Raspberry Jam--2d.

*

* 1 Egg

*

* 1/2 teaspoonful Carbonate of Soda--1d.

*

* Total Cost--7d.

*

* Time--Two Hours.

*

Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then

stir in the jam. Beat up the egg and milk, and stir it in. Mix up the

carbonate of soda and the vinegar together; beat it in, and when well

mixed pour it into a buttered basin. Tie up carefully, and boil for two

hours; turn out on to a hot dish, and serve either with sifted sugar or

custard sauce.

RHUBARB MOULD

* 1 bundle Rhubarb--3d.

*

* 6 oz. Sugar--1 1/2d.

*

* 1/4 lb. Sago

*

* 1/2 pint Water--1 1/2d.

*

* Total Cost--6d.

*

* Time--20 Minutes

*

Wipe and cut up the rhubarb and put it on to boil with one gill water,

and boil for about ten minutes. Wash the sago and soak it in one gill

warm water, then add to the rhubarb. Stir in also the sugar, and boil

for about ten minutes or longer, stirring constantly. Pour into a basin

or mould which has been dipped in cold water, and stand away till cold

and firm, then turn out and serve. A little boiled custard is a great

improvement to this dish.

APPLES AND RICE

* 3 Large Apples--2d.

*

* 2 oz. Rice--1d.

*

* 2 oz. Sugar--1/2d.

*

* 1 tablespoonful Jam--1d.

*

* 1 Egg--1d.

*

* 1/2 pint Milk--1d.

*

* Total Cost--61/2 d.

*

* Time--Half an Hour.

*

Peel the apples and scoop out the core and fill in with jam; put into a

pie-dish and bake till the apples are soft. While they are baking, boil

the rice and milk together till the rice is soft and the milk absorbed.

Beat in the egg and sugar, pour over the apples; brush over with milk,

and bake till a nice colour. Serve either hot or cold.

RICE BLACMANGE

* 1 pint Milk--2d.

*

* 1 1/2 oz. Ground Rice--1/2d.

*

* 1 oz. Sugar

*

* Flavouring--1d.

*

* Total Cost--31/2 d.

*

* Time--5 Minutes.

*

Put the milk on to boil with a strip of lemon peel in it; when

nearly boiling mix the rice in a spoonful of cold water and pour it in.

Stir till it boils, and let it boil two or three minutes; pour into a

mould which has been dipped in cold water, and stand away till firm.

Turn out when cold, and serve with jam, stewed fruit, or custard sauce.

DEVONSHIRE JUNKET

* 1 quart Milk--4d.

*

* 1 tablespoonful Rennet

*

* 1 oz. Sugar--1d.

*

* Nutmeg--1/2d.

*

* Total Cost--51/2 d.

*

* Time--Two Hours.

*

Make the milk tepid, stir in the sugar and a spoonful of rennet or a

rennet tablet; pour into a dish and stand on the stove till solid.

Grate a little nutmeg on top and serve cold. Rennet can be bought at

the chemist's ready for use; but rennet tables, which answer very

nicely, can be used instead. These can be bought in many places, and

keep good a long time.

BANBURY CAKES

* 1/2 lb. Pastry--5d.

*

* 1 oz. Currants

*

* 1 oz. Raisins

*

* Half a Lemon

*

* Half an Orange--2d.

*

* 1 oz. Cake or Bread Crumbs--1/2d.

*

* 1 oz. Sugar--1/2d.

*

* Total Cost--8d.

*

* Time--20 Minutes.

*

Stone the raisins and chop them lightly, put them into a basin with the

currants cleaned, the sugar, and the cake or bread crumbs. Mix

together, grate over the rind of half a lemon, and half an orange.

Strain in the juice, and let it stand for an hour. Roll out the pastry

and cut into rounds about three inches long. Lay a little of the

mixture in the centre, close over the pastry, turn the cake

over, flatten it out in the middle. Brush over with sugar, and bake in

rather a quick oven. Serve warm.

LEMON BISCUITS

* 1/2 lb. Flour

*

* 3 oz. Dripping--1d.

*

* 1 teaspoonful Baking Powder

*

* 3 oz. Sugar--1d.

*

* 1 Lemon--1d.

*

* 1 Egg--1d.

*

* Total Cost--4d.

*

* Time--10 Minutes.

*

Rub the dripping into the flour, stir in the sugar and baking powder,

and grate over the rind of the lemon. Beat up the egg and strain in the

lemon juice; add these to the dry ingredients, mix into a stiff dough,

and knead for a few minutes. Roll out, cut into small biscuits, and

bake in a quick oven for about ten minutes.

YORKSHIRE TEA CAKES

* 3/4 lb. Flour--1 1/2d.

*

* 1 Egg--1d.

*

* 1 1/2 gills Milk--1d.

*

* 1 tablespoonful Yeast

*

* 1/2 tablespoonful Sugar--1/2d.

*

* 1 oz. Butter--1d.

*

* Total Cost--5d.

*

* Time--One Hour and a Quarter

*

Rub the butter and flour together, make a well in the centre, sprinkle

in the sugar, and drop in the egg. Mix the yeast and sugar in a basin,

make the milk just tepid, and pour it over the yeast. Strain into the

flour and egg and work into a light dough, divide into two parts. Rub a

little butter over two small tins, and put one cake in each tin. Cover

with thin paper, and stand the tins near the stove for an hour,

or until they have risen to at least three times their original size;

then bake in a quick oven for fifteen minutes. Serve either plain, or

toasted and buttered.

TEA CAKE

* 1 lb. Flour--2d.

*

* 1/2 pint Milk--1d.

*

* 2 oz. Butter--1 1/2d.

*

* 1 Egg--1d.

*

* 2 teaspoonsful Baking Powder

*

* 1 teaspoonful Sugar--1 1/2d.

*

* Total Cost--7d.

*

* Time--20 Minutes.

*

Rub the butter into the flour, stir in the sugar and baking powder.

Beat up the egg and milk, and mix the dry ingredients into a dough with

them; divide into two pieces and form each into a flat cake. Cut

lightly across into four with a knife, put on to a buttered tin, and

bake twenty minutes. Cut open, butter, and serve.