4 ozs. (1 cup) flour
4 ozs. (1 cup) brown sugar
1 cupful chopped suet
1 lemon
1 teaspoonful baking powder
½ teaspoonful salt
4 eggs
Milk to moisten
1 cupful chopped citron peel
½ cupful blanched, chopped almonds
½ pint (1 cup) Sultana raisins
½ pint (1 cup) currants
½ pint (1 cup) seeded raisins
1 teaspoonful powdered allspice
½ teaspoonful grated nutmeg
1 teaspoonful powdered ginger
1 teaspoonful powdered cinnamon
1 wineglassful brandy
Beat up the eggs, add the strained juice of the lemon and all the other
ingredients, turn into a well-buttered casserole, cover, and steam
steadily for five hours.
Serve with hard sauce.
PRUNE AND APPLE TART
½ lb. stoned prunes
1 lemon
3 lbs. apples
½ lb. (1 cup) sugar
Pastry
1 egg
Wash and stone the prunes; peel, core, and slice the apples. Put them
into a casserole, sprinkle in the sugar and the grated rind of the
lemon.
Cover neatly with pastry, brush over the top with beaten egg, and bake
in a hot oven for about three-quarters of an hour.
Sprinkle over with sugar and serve hot or cold.
PRUNE PUDDING
½ lb. prunes
½ lemon
1 tablespoonful cornstarch
½ pint (1 cup) milk
2 eggs
2 heaping tablespoonfuls (2 ozs.) sugar
2 heaping tablespoonfuls (2 ozs.) currants
1 inch cinnamon stick
1 wineglassful port wine
Wash the prunes and stew them gently with sufficient water to cover,
adding also the sugar, cinnamon, lemon rind, and strained juice. When
tender, remove the cinnamon and lemon rind; stone the prunes and rub
them through a sieve. Crack half of the stones and chop the kernels, add
them to the prune pulp, and allow to cool a little.
Clean the currants and soak them in the wine. Mix them with the
cornstarch and add them to the prune mixture, with the yolks of eggs and
the whites stiffly beaten. Pour into a buttered earthenware dish, dredge
with sugar, and bake for half an hour in a fairly hot oven. Serve hot.
PUMPKIN PIE
½ pint (1 cup) stewed pumpkin
4 heaping tablespoonfuls (4 ozs.) sugar
½ teaspoonful powdered ginger
½ teaspoonful powdered cinnamon
¼ teaspoonful grated nutmeg
1 teaspoonful lemon extract
2 eggs
1 tablespoonful cornstarch
½ pint (1 cup) cream
2 tablespoonfuls melted butter
Line an earthenware pie-plate with pastry. Moisten the cornstarch with
three tablespoonfuls of the cream. Bring the rest of the cream to
boiling point, stir in the cornstarch, and continue stirring until
thickened. Remove from the fire, add the eggs well beaten and all the
other ingredients. Turn into the prepared pie-plate and bake in a
moderate oven for about one hour.
RHUBARB MERINGUE
1 lb. pink rhubarb
4 ozs. (4 heaping tablespoonfuls) sugar
4 eggs
1 lemon
2 tablespoonfuls sugar
Wash the rhubarb and cut it into inch lengths; stew it with the sugar
till tender; strain the juice into a basin, and rub the fruit through a
sieve.
Reduce the juice to half a cupful, mix it with the fruit purée, add the
yolks of the eggs well beaten and the grated rind of the lemon. Turn
into a buttered fireproof dish and bake for half an hour.
Beat up the whites of the eggs to a stiff froth, then beat into them two
tablespoonfuls of sugar; spread over the pudding, dust over with sugar,
and return to the oven for ten minutes to set the meringue.
RICE PUDDING
½ lb. (1 heaping cup) rice
2 quarts (8 cups) milk
½ lb. (1 cup) sugar
1 teaspoonful salt
2 heaping tablespoonfuls (2 ozs.) butter
¼ teaspoonful grated nutmeg
1 teaspoonful rose extract
Wash the rice and soak it in one quart of the milk for one hour. Add the
rest of the milk, the sugar, salt, butter, nutmeg, and rose extract.
Turn into a buttered earthenware dish and bake slowly for two hours.
STEWED APRICOTS WITH CUSTARD
12 apricots
4 tablespoonfuls sugar
4 eggs
1 pint (2 cups) cream
1 gill (¼ pint) rum
A few slices sponge cake
½ pint (1 cup) hot water
Peel the apricots and cut them into halves, removing the stones. Put
them into a casserole with two tablespoonfuls of the sugar and the
water. Simmer till tender.
Put the sponge cake into an earthenware dish, lay the apricots on them.
Beat up the eggs with the rest of the sugar, add the cream to them, then
pour them into a double boiler. Stir over the fire till quite smooth,
then add the rum.
Pour this over the apricots and serve hot.
STRAWBERRY BATTER PUDDING
1 pint strawberries
1 pint (2 cups) milk
2 tablespoonfuls melted butter
1½ pints (3 cups) flour
3 eggs
1 teaspoonful baking powder
½ teaspoonful salt
1 teaspoonful strawberry extract
Hard sauce
Add the milk gradually to the flour, add the eggs well beaten, salt,
baking powder, and butter. Dredge the strawberries with flour, stir them
into the batter, add the strawberry extract, and turn into a buttered
earthenware dish. Cover and steam for three hours.
Serve with hard sauce.
STRAWBERRY CUSTARDS
5 eggs
½ lb. (1 cup) ripe strawberries or strawberry jam
½ lemon
1 teaspoonful strawberry extract
4 ozs. (4 heaping tablespoonfuls) sugar
Few drops red coloring
Remove the green stalks from the strawberries, place the berries in a
basin, beat until quite liquid, then add the yolks of the eggs well
beaten, sugar, strained lemon juice, and strawberry extract.
Pour the mixture into a fireproof dish, stand it in a saucepan of
boiling water, and stir it over the fire till it thickens: it must not
boil. Allow to get cold then add the stiffly beaten whites of the eggs,
stir lightly till all is well mixed.
Pour into earthenware custard cups, and serve cold decorated with a ripe
strawberry on the top of each custard.
VANILLA CUSTARD
1 pint (2 cups) milk
4 eggs
4 heaping tablespoonfuls (4 ozs.) sugar
1 teaspoonful vanilla extract
Beat the eggs and the sugar together, then add the milk and the vanilla
extract. Divide the mixture into buttered earthenware custard cups,
cover with buttered papers, and steam gently for half an hour.
VERMICELLI PUDDING
¼ lb. vermicelli
1 pint (2 cups) boiling milk
1 oz. (1 heaping tablespoonful) butter
2 ozs. (2 heaping tablespoonfuls) sugar
2 tablespoonfuls finely chopped blanched almonds
3 eggs
Grated rind 1 lemon
¼ teaspoonful grated nutmeg
Crush the vermicelli in the hand till it is in quite short pieces. Put
it into the boiling milk, then add the butter, and stir over the fire
till it becomes thick; this will take a quarter of an hour. Remove from
the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the
yolks of the eggs, stir all to mix thoroughly, then add the stiffly
beaten whites and stir them in gently. Pour into a well-buttered
earthenware dish, cover with the lid or a buttered paper, and steam for
one hour. Serve with sweet sauce.
The pudding can be baked in a moderate oven till it is nicely browned.
Serve with cream.
WALNUT PUDDING
16 walnuts
1 oz. (1 heaping tablespoonful) butter
1 teaspoonful almond extract
½ teaspoonful vanilla extract
Pinch salt
2 heaping tablespoonfuls browned bread crumbs
1 pint (2 cups) milk
3 eggs
Blanch the walnuts, then chop them finely, and mix with the bread
crumbs; put them into a fireproof dish with the milk, and allow to boil
up; then simmer for ten minutes.
Remove from the fire, and when cool stir in the yolks of the eggs one by
one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the
whites to a stiff froth, and fold them in gently.
Bake for half an hour in a moderate oven.
INVALID RECIPES
“_Eat in measure and defy the doctor_”
APPLE PURÉE
1 lb. apples
1 teaspoonful butter
2 heaping tablespoonfuls (2 ozs.) sugar
1 teaspoonful grated lemon rind
1 bay leaf
1 tablespoonful orange flower water
2 egg whites
Peel, core, and slice the apples; put them into a casserole, with the
butter, sugar, lemon rind, bay leaf, and orange flower water.
Put the cover on the casserole and cook slowly to a pulp; rub through a
sieve, and with it about three parts fill some small casseroles.
Beat up the eggs, then add two tablespoonfuls of sugar to them.
Decorate the purée with this meringue and serve hot.
BAKED MILK
1 quart (4 cups) milk
Fresh or stewed fruit
Baked milk is often recommended as a dish for invalids. Put the milk
into an earthenware jar, cover it closely, and allow it to bake very
slowly for several hours in a moderately hot oven.
It should be thick and of a creamy consistency.
Serve with fresh or stewed fruit.
BARLEY GRUEL
2 heaping tablespoonfuls (2 ozs.) pearl barley
1 strip lemon rind
1 quart (4 cups) water
1 heaping tablespoonful (1 oz.) sugar
1 wineglassful sherry wine
Wash the barley thoroughly; put it into a casserole with the water and
the lemon rind and simmer until reduced to half the quantity; strain and
add the sugar, reheat in the casserole, and add the wine.
BEEF TEA EN CASSEROLE
1 lb. lean beef
1 pint (2 cups) water
Salt
Cut the beef into pieces, then shred it with a sharp knife, keeping back
the fat and sinews; put the shredded meat into a casserole with a pinch
of salt and the cold water; cover and allow it to stand in a cool place
for two hours; then set it in the oven for two hours.
Remove the fat and serve hot.
CALF’S SWEETBREADS
2 calf’s sweetbreads
½ pint (1 cup) milk
½ pint (1 cup) white sauce
1 teaspoonful chopped parsley
Salt and pepper
Wash the sweetbreads and soak them in cold water for one hour. Drain
them and put them into a saucepan, cover with cold water, and bring to
the boil. Lift them into another saucepan, cover with the milk, let them
simmer for twenty minutes. Trim them and remove all the fat and gristle.
Warm the sauce in a casserole, season it nicely, put in the sweetbreads
cut in slices, and cook slowly until they are tender.
Sprinkle the chopped parsley on the top and serve hot.
CHICKEN PANADE
1 chicken breast
2 tablespoonfuls cream
Salt and pepper
Cut the chicken into small pieces and shred it finely; put this into an
earthenware dish or jar with as much water as will cover it, add a pinch
of salt, and cover with paper; stand the jar in a pan of boiling water,
allowing the water to come within an inch of the top; cook in this way
for two hours; strain the liquid from the chicken, pound it thoroughly
and rub it through a sieve, using the liquid to help it through; reheat,
add the cream, and add a little more seasoning if required.
COLD LEMON PUDDING
1 lemon
½ pint (1 cup) water
1 tablespoonful arrowroot
1 tablespoonful sugar
2 egg whites
Grate the lemon into a fireproof dish, add the water, and bring to
boiling point. Mix the arrowroot with the sugar and strained lemon
juice, then pour into the boiling water and stir over the fire till
thick.
Beat up the whites of eggs and stir them in lightly.
Serve cold in a dainty casserole.
FRIAR’S OMELET
5 apples
4 tablespoonfuls sugar
½ teaspoonful powdered cinnamon
1 tablespoonful butter
5 eggs
2 tablespoonfuls brown bread crust
Peel, core, and slice the apples into a saucepan, add the sugar, butter,
and cinnamon. Cook till tender and rub through a sieve. Add the bread
crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.
Turn into a buttered fireproof dish, dredge the top with sugar, bake in
a moderate oven for twenty minutes.
Serve hot.
INVALID PUDDING
½ pint (1 cup) milk
1 heaping tablespoonful (1 oz.) butter
1 tablespoonful sugar
1 heaping tablespoonful (1 oz.) rice flour
2 egg whites
2 tablespoonfuls cream
Little grated nutmeg
Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring
to boiling point. Mix the rice flour with the cream and stir into the
boiling milk.
Allow to cool for a minute, then add the whites of eggs stiffly beaten.
Pour into a buttered fireproof dish and bake quickly.
JELLIED FISH
1 flounder
½ pint (1 cup) water
Salt and pepper
1 heaping tablespoonful powdered gelatine
1 teaspoonful lemon juice
1 teaspoonful chopped parsley
Skin and fillet the flounder. Season the fillets with salt and pepper,
roll them up tightly, lay in a small fireproof dish, sprinkle the
chopped parsley over them, add the lemon juice and the gelatine mixed
with the water.
Bake for half an hour in a moderate oven.
Serve cold garnished with parsley.
MILK SOUP
1 pint (2 cups) milk
1 celery stalk
1 egg
Salt, pepper, and grated nutmeg to taste
½ cupful soft bread crumbs
Chop the celery and put it into an earthenware pan, add the bread crumbs
and the milk; allow it to simmer for a quarter of an hour, then strain
it.
Beat up the egg and add it to the soup; reheat it but do not allow it to
boil again.
Season nicely with salt, pepper, and nutmeg.
MULLED MILK
1 pint (2 cups) milk
1 oz. (1 heaping tablespoonful) sugar
2 egg yolks
1 inch cinnamon stick
Put the milk and cinnamon stick into a fireproof pan, bring to boiling
point, and boil for four minutes.
Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk
together; strain the hot milk and add it to the eggs, then stir it over
the fire until it begins to thicken—it must not boil; pour it several
times from one earthenware pitcher to another.
OYSTER SOUP
12 oysters
2 tablespoonfuls butter
2 tablespoonfuls flour
½ pint (1 cup) oyster liquor
½ pint (1 cup) cream
Salt, pepper, and grated nutmeg to taste
4 tablespoonfuls milk
Toast points
Strain the liquor from the oysters, rinse them, and cut them into four
pieces. Melt the butter, stir in the flour, add the milk, oyster liquor,
seasonings, and cream, bring to boiling point and pour over the oysters
in petites marmites.
Serve with toast points.
RASPBERRY SOUFFLÉ
½ pint (1 cup) raspberries
2 heaping tablespoonfuls (2 ozs.) sugar
4 tablespoonfuls water
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
3 tablespoonfuls cream
2 eggs
Put the raspberries into a saucepan with the sugar and the water; stir
over the fire with a wooden spoon till the fruit is tender, then rub
through a sieve; return to the pan, add the butter, flour, and cream;
stir until it boils, remove from the fire, add the yolks of eggs and the
whites stiffly beaten.
Turn into a buttered earthenware dish and bake in a moderate oven for
twenty minutes.
Serve at once.
SAGO GRUEL
2 tablespoonfuls sago
1 tablespoonful sugar
1 pint (2 cups) water
¼ teaspoonful salt
1 wineglassful sherry wine
Juice ½ lemon
Grated nutmeg and ginger to taste
Put the sago and water into a casserole, add the salt, and let it stand
for two hours to soften; then boil it, stirring constantly, until it is
thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.
This is an excellent gruel for invalids.
SAGO JELLY
4 heaping tablespoonfuls (4 ozs.) sago
1 quart (4 cups) water
2 tablespoonfuls maple syrup
2 egg whites
1 gill (¼ cup) whipped cream
Wash the sago, put it into a casserole with the water and let it simmer
for three hours; as it boils add the maple syrup.
Divide it into small casseroles. Beat up the cream with the whites of
eggs stiffly beaten, and decorate the jelly with them.
SAVORY BEEF JELLY
¾ lb. lean beef
1 pint (2 cups) cold water
Salt
10 white whole peppers
1 clove
2 parsley sprigs
1 bay leaf
1 blade mace
1 celery stalk
1 tablespoonful powdered gelatine
4 tablespoonfuls boiling water
Scrape the beef with a sharp knife, and remove any fat and skin; put it
into an earthenware dish with the cold water and a pinch of salt. Tie
the seasonings and the vegetables in a small piece of muslin and add
them to the beef; cover tightly and cook slowly in a moderate oven for
three hours.
Remove the lid two or three times during the cooking, and stir the
contents of the jar. When cooked, strain and allow the liquid to cool,
when the fat should be removed.
Dissolve the gelatine in the boiling water and add it to the jelly.
Divide it into dainty stoneware dishes.
SAVORY CUSTARD
1 gill (¼ pint) beef tea
1 egg
Salt
Beat up the egg, add to it the beef tea and a pinch of salt; pour into a
buttered earthenware custard cup, cover with a buttered paper, and steam
until set.
TAPIOCA CREAMS
½ pint (1 cup) milk
1 tablespoonful (½ oz.) tapioca
1 tablespoonful (½ oz.) sugar
2 egg yolks
3 tablespoonfuls cream
¼ teaspoonful almond extract
A little red currant jelly
Soak the tapioca in the milk for one hour, then stir over the fire till
the tapioca is quite clear, beat up the yolks with the sugar, add to the
mixture with the extract, and stir until well mixed. Add the cream.
Remove from the fire and divide into dainty earthenware dishes.
Serve with a little red currant jelly on the top of each.
TRIPE FRICASSÉE
1½ lbs. fine tripe
1 small onion
½ pint (1 cup) milk
1 egg yolk
A little grated nutmeg
1 tablespoonful cornstarch
Salt and pepper to taste
Prepare the raw tripe by thoroughly scraping and scalding after it has
been procured cleansed; then cut it in small pieces, and cover it with
cold water; let it boil for a quarter of an hour, throw away the water,
and wash the tripe once more. Then put it in a casserole covered with
cold water; let it boil, then allow it to simmer for four and a half
hours; add the onion, and allow it to cook for a quarter of an hour
longer.
Take out the onion then and chop it up finely. Drain all the water from
the tripe, and replace it with the milk; add the chopped onion, and let
it simmer for ten minutes. Now stir in the cornstarch moistened with a
little cold milk, add the seasonings, and stir till it boils; allow to
cook for five minutes, stirring all the time. Remove it from the fire,
and add the yolk of egg; mix thoroughly, and serve hot.
CHEESE RECIPES
“_Cheese, it is a peevish elf, it digests all things but itself_”
BAKED CHEESE
½ pint (1 cup) grated cheese
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
1 gill (½ cup) milk
3 eggs
Salt and pepper to taste
Melt the butter, stir in the flour, add the milk, salt and pepper. When
it comes to boiling point remove from the fire, then add the yolks of
the eggs, the cheese, and the whites of the eggs beaten to a stiff
froth.
Pour into a well-buttered fireproof dish, and bake until brown.
Serve hot.
CHEESE AND BREAD
½ pint (1 cup) grated cheese
½ pint (1 cup) milk
½ pint (1 cup) bread crumbs
1 heaping teaspoonful butter
3 eggs
Seasoning of salt and red pepper
Scald the milk and butter together; remove from the stove, and add the
cheese, bread crumbs, and seasonings. Beat up the eggs and add them
lightly.
Pour into a buttered fireproof dish and bake for half an hour.
Serve at once.
CHEESE CREAMS
2 heaping tablespoonfuls grated cheese
½ pint (1 cup) half-set aspic jelly
½ pint (1 cup) whipping cream
1 tablespoonful chopped parsley
Salt, pepper, and red pepper to taste
Beat up the cream till stiff and stir into it the cheese; add the aspic
jelly and the seasonings. Divide into china ramequins; when set,
sprinkle over with a little chopped parsley.
Serve very cold.
CHEESE AND RICE
2 cupfuls (½ lb.) grated cheese
1 gill (½ cup) boiled rice
2 heaping tablespoonfuls (2 ozs.) butter
2 heaping tablespoonfuls (2 ozs.) flour
Seasoning of salt and pepper
1 pint (2 cups) milk
A few bread crumbs
Blend the butter and flour together in a saucepan over the fire; then
gradually add the milk, stirring constantly, and cook for five minutes.
Remove from the fire and season nicely with salt and pepper.
Put the rice into a buttered fireproof dish, then sprinkle in the cheese
and pour in the sauce, sprinkle a few bread crumbs on the top, then a
little grated cheese, and bake in a hot oven for twenty minutes.
CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI
1 cupful (¼ lb.) grated cheese
3 heaping tablespoonfuls (3 ozs.) butter
1 package medium noodles
Salt and paprika to taste
Boil the noodles in plenty of boiling salted water for twenty minutes,
then drain, add the butter, cheese, salt, and paprika.
Stir over the fire in a fireproof dish till the cheese and butter are
melted. Serve hot.
CHEESE APPETIZER
2 cupfuls (½ lb.) cheese
1 heaping tablespoonful (1 oz.) butter
1 can tomato soup
2 eggs
Some crackers
1 saltspoonful salt
½ saltspoonful paprika
Cut the cheese into small pieces, then melt it in a fireproof dish, add
the butter, seasonings, and tomato soup. When well mixed, add the eggs
well beaten.
Stir until it begins to thicken, and serve at once on buttered crackers.
CHEESE SALAD
½ lb. American cheese
½ pint (1 cup) chopped cooked chicken
¼ pint (½ cup) chopped stuffed olives
2 hard cooked eggs
1 teaspoonful French mustard
3 tablespoonfuls vinegar
4 tablespoonfuls olive oil
Salt and red pepper to taste
Chop the cheese and mix it with the chicken and olives. Rub soft the
yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings
to taste.
Pour the sauce over the salad in ramequins and garnish with the whites
of the eggs cut into small pieces.
CHEESE SANDWICHES
1½ lbs. grated cream cheese
1 large egg
½ pint (1 cup) milk
1 tablespoonful cornstarch
3 canned red peppers
½ teaspoonful lemon juice
Salt and red pepper to taste
Buttered slices of bread
Cook all the ingredients over the fire in a casserole for five minutes.
Spread on the bread and toast them.
Serve hot.
CHEESE TARTLETS
4 heaping tablespoonfuls (2 ozs.) grated cheese
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
½ pint (1 cup) milk
2 eggs
¼ teaspoonful salt
Seasoning of pepper and paprika
Pastry
Roll the pastry out thinly, and line some small thin casserole dishes
with it. Blend the butter and flour together in a saucepan over the
fire, add the milk, stir till it boils and thickens; then remove the pan
from the fire.
Add the yolks of the eggs one by one, mixing each one thoroughly; add
the cheese, the seasonings, and the whites of eggs stiffly beaten.
Divide into the prepared dishes and bake in the oven for fifteen
minutes.
Serve at once.
CHEESE AND POTATOES
2 ozs. (½ cupful) grated cheese
1 cupful mashed potatoes
2 egg yolks
1 heaping tablespoonful (1 oz.) butter
1 tablespoonful chopped olives
Salt and pepper to taste
1 tablespoonful finely chopped parsley
Beat up the yolks of eggs, melt the butter and add it to them, with the
parsley, potatoes, cheese, pickles, and seasonings.
Turn into a buttered fireproof dish, brush over with the whites stiffly
beaten, mark with a fork or knife, and bake in a hot oven till brown.
CHEESE AND CORN
1 cupful (¼ lb.) grated cheese
1 can corn
4 soda crackers
1 egg
1 gill (½ cup) milk
Salt and paprika to taste
1 heaping teaspoonful butter
Roll the crackers, add the egg well beaten, butter, cheese, seasonings,
milk, and corn. Mix well and turn into a buttered fireproof dish.
Bake for thirty minutes in a hot oven.
CHEESE FONDUE
½ lb. (2 cupfuls) grated cheese
1 saltspoonful dry mustard
1 heaping tablespoonful (1 oz.) butter
½ pint (1 cup) milk
¼ lb. (1 cup) fine bread crumbs
2 eggs
A dust of red pepper
Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese,
mustard, and seasonings.
Stir constantly for five minutes, and then add the eggs well beaten.
Serve hot.
CHEESE DAINTIES
3 heaping tablespoonfuls Parmesan cheese
4 eggs
¼ pint (½ cup) milk
Salt, pepper, and red pepper to taste
Bring the milk to boiling point, pour it over the eggs well beaten, add
the cheese, salt, pepper, and red pepper; pour into some buttered
cocottes or ramequins.
Stand the cases in a pan, pour in some hot water; place in the oven and
cook till set.
Garnish with parsley and serve hot.
CHEESE CUSTARDS
4 ozs. (1 cup) grated cheese
2 eggs
½ pint (1 cup) milk
Salt and pepper to taste
A few sprigs parsley
Mix the eggs and milk in a saucepan over the fire, stir them till they
thicken slightly, remove from the fire, and add the cheese, salt, and
pepper.
Divide into small china ramequin cases and bake until brown.
Serve with a small sprig of parsley in the center of each.
CHEESE AND MACARONI
4 heaping tablespoonfuls (2 ozs.) grated cheese
¼ lb. macaroni
1 gill (¼ pint) stock
1 gill (¼ pint) milk
1 bay leaf
1 slice onion
2 heaping tablespoonfuls (2 ozs.) butter
1 tablespoonful flour
Salt and pepper to taste
A few bread crumbs
Break up the macaroni into short pieces, put it into a saucepan of
boiling salted water, add one teaspoonful of butter, and boil quickly
for half an hour. Put the stock, bay leaf, onion, and milk into a
saucepan and bring to boiling point. Blend the butter and flour together
in a saucepan over the fire; add the stock strained; stir till it boils,
put in the macaroni and the grated cheese; mix well and season with the
salt and pepper.
Butter a gratin dish, sprinkle it over with bread crumbs and grated
cheese, pour in the mixture, sprinkle over with some more bread crumbs
and grated cheese, put a few pieces of butter here and there on the top,
and bake in a moderate oven for a quarter of an hour.
Serve hot in the dish in which it was cooked.
CHEESE PUDDING
2 cupfuls (½ lb.) grated cheese
1 teaspoonful flour
½ pint (1 cup) hot milk
1 heaping teaspoonful butter
2 eggs
2 tablespoonfuls bread crumbs
Salt and pepper to taste