[Sidenote: =Signs of Dietetic Mistakes.=]
Excess of proteid matter causes a general sense of plethora and
unbearableness, nervous prostration or drowsiness after meals, a
tendency to congestion (often resulting in piles, etc.), headache,
irritability, and bad temper. A continuous deficiency of it would tend
to produce general weakness and anæmia.
Excess of carbohydrate matter (starch), especially if not sufficiently
cooked and not well masticated, produces dyspepsia, flatulence, pain
in the chest and abdomen, acidity (resulting in pimples and boils),
and an inflammatory state of the system. Deficiency of it (or its
equivalent, grape sugar) would produce lack of force and physical
exhaustion.
Excess of fat tends to cause biliousness. Deficiency of it results in
nervous weakness, neuralgia, and low temperature of the body.
[Sidenote: =Food for Brain Workers.=]
It is important to remember that the more _physical_ energy we put
forth, the larger is the amount of proteid we require in our diet--and
vice versa. Brain workers of sedentary habits require but little
proteid, and quickly suffer from indigestion if this is taken too
freely. For such, a very simple diet consisting largely of dried
and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and
_super-cooked_ cereals (such as wholemeal biscuits, and toast,
Granose and Kellogg flakes, and well baked rice dishes) will be found
to be the most suitable.
In order to supply the brain with phosphates it is very important that
mental workers should take whole wheat bread instead of the
emasculated white substitute which is provided almost everywhere. It
is the outer part of the grain that provides brain-food (combined with
an _easily assimilable_ form of protein), and many of our urban bread
winners break down because they are deprived of the essential food
elements therein contained. To take 'standard' bread does not meet the
case, and every food-reformer who wants to keep really fit should
demand and obtain well baked and unadulterated wholemeal bread. I feel
convinced that if every growing child and every mental toiler could
always be supplied with bread of this type, the deterioration of our
British race would soon be arrested and we should witness signs of
physical regeneration. 'Artox' and 'Ixion' brands of pure whole
wheatmeal are the most perfect I know of at the present time, and
delicious bread can easily be made from them if the recipe printed on
page 114 is followed.
=FOOD CHART.=
=Showing how to obtain sufficient (1) Protein--for body building.
(2) Carbohydrates and Fat--for providing heat and energy.=
_A man of average size and weight (10 to 12 stone) doing a moderate
amount of physical labour requires about 800 grains of Protein per day
(nearly 2 ozs.). Women and sedentary workers require about 1-1/2 ozs.
(655 grains), and hard physical labourers about 1000 grains._
------------------------------+--------+---------+-------------+-----------
| | | Grains of |
|Amount. |Grains of|Carbohydrates|Approximate
| |Protein. | and Fat. | Cost.
------------------------------+--------+---------+--------------+-----+-----
| | | | s. | d.
Protose (Nut meat) | 8 ozs. | 889 | 593 | | 6
Fibrose (Nut meat) |12 ozs. | 767 | 4015 | | 9
Granose (Wheat) |13 ozs. | 795 | 4424 | | 9
Emprote (Eustace Miles | | | | |
Proteid Food) | 6 ozs. | 918 | 1320 | | 7
Nuto-Cream |10 ozs. | 870 | 3145 | | 8
Manhu Flaked Wheat |13 ozs. | 722 | 3935 | | 3
Horlick's Malted Milk | 7 ozs. | 797 | 2548 | 1 | 6
Almonds | 8 ozs. | 805 | 2100 | | 10
Chestnuts |13 ozs. | 830 | 3700 | | 3
Lentils | 8 ozs. | 900 | 1915 | | 1-1/2
Peas | 8 ozs. | 830 | 2100 | | 1-1/2
Haricots | 8 ozs. | 900 | 2030 | | 2
Oatmeal |12 ozs. | 813 | 3670 | | 2
Cheese (Cheddar) | 6 ozs. | 745 | 823 | | 3
" (Gruyère) | 6 ozs. | 835 | 730 | | 4
" (Parmesan) | 4 ozs. | 770 | 262 | | 3
" (Dutch) | 5 ozs. | 840 | 450 | | 3
Bread (Artox Wholemeal) |24 ozs. | 788 | 4524 | | 3
Rice (once milled) |14 ozs. | 810 | 2500 | | 3
Eggs | 7 | 856 | 640 | | 7
Figs or Dates | 2 lbs. | 850 | 9100 | | 10
Milk | 3 pts. | 859 | 1927 | | 6
Milk (Skimmed) | 3 pts. | 800 | 742 | | 3
| | | | |
=For Comparison:-= | | | | |
Lean Beef |10 ozs. | 846 | 151 | | 9
Mutton |13 ozs. | 822 | 1107 | | 10
Chicken | 9 ozs. | 850 | 185 | 1 | 9
Fish (Sole) |16 ozs. | 824 | | 1 | 3
" (Salmon) |12 ozs. | 840 | 274 | 1 | 6
=TABLE OF FOOD VALUES.=
=Compiled from such authorities as Church, Payer, Letheby, Blyth,
Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.=
--------------------------------+----------------------------------------------
| PERCENTAGE OF
+------+--------+------+--------+--------+-----
| | | |Starch |Mineral |Total
|Water.|Protein.| Fat. |Matter |Matter. |Nutri-
| | | |or Sugar| | ment.
--------------------------------+------+--------+------+--------+--------+-----
| | | | | |
Lean Beef | 72.0 | 19.3 | 3.6 | | 5.1 | 28.0
Veal | 71.0 | 17.0 | 11.0 | | 1.0 | 29.0
Mutton | | | | | |
(Medium Fat) | 65.2 | 14.5 | 19.5 | | 0.8 | 34.8
FLESH-FOODS. Fat Pork | 39.0 | 9.8 | 48.9 | | 2.3 | 61.0
Chicken (flesh) | 72.4 | 21.6 | 4.7 | | 1.3 | 27.6
Fish (Sole) | 86.1 | 11.9 | 0.2 | | 1.2 | 13.3
Salmon | 77.0 | 16.1 | 5.3 | | 1.5 | 23.0
| | | | | |
Eggs | 64.0 | 14.0 | 10.5 | | 1.5 | 26.0
EGGS. White of Egg | 78.0 | 12.4 | | | 1.6 | 14.0
Yolk of Egg | 52.0 | 16.0 | 30.7 | | 1.3 | 48.0
| | | | | |
Milk (Cow's) | 86.0 | 4.1 | 3.9 | 5.2 | 0.8 | 14.0
MILK Cheese: Cheddar | 36.0 | 28.4 | 31.1 | | 4.5 | 64.0
AND MILK Stilton | 32.0 | 26.2 | 37.8 | | 4.0 | 67.0
PRODUCTS. Gruyère | 40.0 | 31.5 | 24.0 | | 3.0 | 58.5
Dutch | 36.10| 29.43 | 27.54| | | 56.97
Parmesan | 27.56| 44.08 | 15.95| | 5.72 | 65.75
Butter | 12.6 | | 86.4 | | 0.8 | 87.2
| | | | | |
Wheatmeal (Artox) | 13.13| 12.84 | 2.30| 68.0 | 1.33 | 84.47
Oatmeal | 10.4 | 15.6 | 6.11| 63.6 | 3.0 | 89.1
CEREALS AND Barley Meal | 14.6 | 6.7 | 1.3 | 75.5 | 1.1 | 84.6
FARINACEOUS Bran | 12.5 | 16.4 | 3.5 | 43.6 | 6.0 | 69.5
FOODS. Rice (once milled)| 10.4 | 11.4 | 0.4 | 79.0 | 0.4 | 91.2
Macaroni (Best) | 10.8 | 11.7 | 1.6 | 72.9 | 3.0 | 89.2
Sago, Tapioca and | | | | | |
Arrowroot | 14.0 | 1.6 | 0.6 | 83.0 | 0.4 | 85.6
| | | | | |
Wholemeal Bread | | | | | |
BREAD (Artox) | 46.0 | 7.5 | 1.4 | 42.0 | 1.3 | 52.2
FOODS. White Bread | 40.0 | 3.5 | 1.0 | 51.2 | 1.0 | 56.5
Granose Biscuits | 3.1 | 14.2 | 1.7 | 77.5 | 1.9 | 95.3
| | | | | |
Haricots (White) | 9.9 | 25.5 | 2.8 | 55.7 | 3.2 | 87.2
Lentils, Egyptian | 12.3 | 25.9 | 1.9 | 53.0 | 3.0 | 83.0
LEGUMES. Peas (Dried) | 8.3 | 23.8 | 2.1 | 58.7 | 2.1 | 86.7
Peas (Green) | 81.8 | 3.4 | 0.4 | 13.7 | 0.7 | 18.2
Pea Nuts | 6.5 | 28.3 | 46.2 | 1.8 | 3.3 | 79.6
| | | | | |
Chestnuts | 7.3 | 14.6 | 2.4 | 69.0 | 3.3 | 89.3
Walnuts | 7.2 | 15.8 | 57.4 | 13.0 | 2.0 | 88.2
Filberts | 38.0 | 18.4 | 28.5 | 11.1 | 1.5 | 59.5
NUTS. Brazil Nuts | 6.0 | 16.4 | 64.7 | 6.6 | 3.3 | 91.0
Cocoanuts | 46.6 | 5.5 | 36.0 | 8.1 | 1.0 | 50.5
Pine Kernels | 5.0 | 9.2 | 70.5 | 14.0 | 0.3 | 94.0
Almonds | 6.2 | 23.5 | 53.0 | 7.8 | 3.0 | 87.3
| | | | | |
Bananas | 74.1 | 1.9 | 0.8 | 22.9 | 1.0 | 26.6
FRESH Apples | 84.8 | 0.4 | 0.5 | 12.0 | 0.5 | 13.4
FRUITS Grapes | 78.2 | 1.3 | 1.7 | 14.7 | 0.5 | 18.2
Strawberries | 87.6 | 1.1 | 0.7 | 6.8 | 0.6 | 9.2
| | | | | |
Raisins | 14.0 | 2.5 | 4.7 | 64.7 | 4.1 | 76.0
DRIED Figs | 17.5 | 6.1 | 0.9 | 65.9 | 2.3 | 75.2
FRUITS. French Plums | 26.4 | 2.4 | 0.8 | 65.5 | 1.7 | 70.4
Dates | 20.8 | 6.6 | 0.2 | 65.3 | 1.6 | 73.7
| | | | | |
Carrots | 86.5 | 1.2 | 0.3 | 9.2 | 0.9 | 11.6
Turnips | 90.3 | 0.9 | 0.15 | 5.0 | 0.8 | 6.85
Cauliflower (Head)| 90.8 | 2.2 | 0.4 | 4.7 | 0.8 | 8.1
Potatoes | 75.0 | 2.2 | 0.2 | 21.0 | 1.0 | 24.4
Mushrooms | 90.3 | 4.3 | 0.3 | 3.7 | 1.4 | 9.7
VEGETABLES. Tomatoes | 91.9 | 1.3 | 0.2 | 5.0 | 0.7 | 7.2
Asparagus | 93.7 | 1.8 | | 0.7 | 0.5 | 3.0
Beet | 87.5 | 1.3 | | 9.0 | 1.1 | 11.4
Parsnip | 82.0 | 1.2 | | 0.6 | 7.2 | 9.0
Spinach | 88.5 | 3.5 | | 4.4 | 2.0 | 9.9
Cabbage | 90.0 | 1.9 | | 2.5 | 1.2 | 5.6
=VEGETARIAN SOUPS.=
=VEGETABLE STOCK.=
The best stock for vegetable soups is made from haricot beans. Take a
pound of these, pick and wash well, and soak for 10 or 12 hours in
cold water. Put them in a saucepan with the water in which they were
soaked, add a few of the coarser stalks of celery, 1 or 2 chopped
Spanish onions, a blade of mace, and a few white peppercorns. If
celery is not in season, use celery salt. Bring to a boil, skim, and
cook gently for at least 2 hours. Then strain, and use as required.
=1. Artichoke Soup.=
Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a
piece of celery (or some celery salt), 1/4-pt. of raw cream or 1-pt. of
milk. Boil together for 45 minutes, strain through a fine sieve and
serve. If cream is used it should not be added until after the soup is
cooked.
=2. Chestnut Soup.=
Take 1-lb. chestnuts, 1 or 2 onions, 1-1/2-pints vegetable stock, 1-oz.
nut-butter.
Boil the chestnuts for 15 minutes and peel them; put these with the
onions (sliced) into a roomy stewpan, with the butter, and fry briskly
for 5 minutes; now add the stock, with seasoning to taste, and bring
to the boil. Simmer gently until onions and chestnuts are quite soft,
and pass all through a hair sieve. Dilute with milk until the
consistency of thin cream, and serve with _croûtons_.
=3. Rich Gravy Soup.=
To 3-pts. of haricot stock add 1 onion and 1 carrot (fried with butter
until brown), 1 stick of celery, 2 turnips and 6 peppercorns, and
thicken with cornflour. Boil all together for 1 hour, strain, return
to saucepan, and add 3 small teaspoons of Marmite. Warm it up, but
_not to boiling point_. Serve with fried bread dice. This soup, if
well made, is equal to anything that a French chef can produce.
=4. Mock Turtle Soup.=
Fry 6 good-sized onions in 1-oz. of butter till nicely browned, then
add 2 breakfastcups of German lentils, a good handful of spinach
leaves, a few capers, about 6 chillies, and 3 pints of water. Let this
simmer for 2 or 3 hours, then strain off, add 2 tablespoons of tapioca
which has been soaked for an hour or two. Boil till perfectly clear.
When ready for serving add salt to taste and 1 teaspoonful of Nutril.
Some small custard quenelles should be put in the tureen--made by
beating 1 egg in 2-ozs. flour and adding 1/4-pt. milk. Bake until firm
and cut into dice.
=5. Brown Haricot Soup.=
Boil 1/2-lb. beans in 2-qts. of water. When the beans crack, add a few
tomatoes, 1 leek sliced, or a Spanish onion, and a bunch of herbs.
Boil until the vegetables are tender, adding a little more water if
necessary. Rub all through a sieve, and return to pan, adding
seasoning, a good lump of butter, and the juice of half a small lemon
after the soup has boiled. If a richer soup is required add two
teaspoonfuls of Nuto-Cream or Marmite just before serving.
=6. Tomato Soup.=
Take a pound of tomatoes, a sliced onion, and 2-ozs. of tapioca
(previously soaked for some hours). Boil for an hour, then add salt,
pepper, and a little butter. Mix 1/2-pt. of milk with a teaspoonful of
flour; add this to the soup, stir and boil for 5 minutes.
=7. Egyptian Lentil Soup.=
Wash and pick 1/2-lb. Egyptian lentils and put on to boil in about 1-qt.
of water. Add 1 sliced onion, 1 carrot, 1 turnip, a small bunch of
herbs, and celery salt, and boil gently about 1 hour. Rub through a
sieve, return to pan, add 1-oz. butter and a cupful of milk. Bring to
boil and serve.
=8. Brazil Nut Soup.=
Pass 1 pint of shelled Brazil nuts through a nut mill, fry these with
one or two chopped onions in 1-oz. of nut-butter, keeping them a pale
yellow colour; add 1-oz. flour, and gradually 1-1/2-pts. of white stock;
bring slowly to the boil and simmer gently until the onions are soft.
Pass through a hair sieve, and dilute with milk.
=9. Julienne Soup.=
Cut some carrots, turnips, onions, celery, and leeks into thin strips,
using double quantity of carrots and turnips. Dry them and then fry
slowly in 2-ozs. of butter until brown. Add 2-qts. of clear vegetable
stock and simmer until tender. Season with salt and a teaspoonful of
castor sugar. Chop some chervil or parsley finely, add and serve. The
addition of some green peas is an improvement--and also quenelles (see
4).
=10. Green Lentil Soup.=
Fry 5 onions in a large saucepan until brown. Add 3/4-lb. of green
lentils, 1-qt. water, and 2 sticks of celery. Stew for 2 hours, and
pass through a strainer. Add 1/4-lb. of cream and 1/2-pt. of milk, bring
to the boil, flavour with salt, and serve.
=11. White Soubise Soup.=
(A French Recipe).
Take 2-ozs. butter, 4 good-sized onions, about 1-pt. cauliflower
water, and 1-pt. of milk, sufficient bread (no crust) to very nearly
absorb the liquor. Cut up the onions, put into the saucepan with the
butter, and cook slowly till tender--it must not be brown. Now add the
bread, the cauliflower water, and half the milk, and boil slowly for
an hour. Take it off the fire, pass it through a sieve, add the rest
of the milk, and heat it again, taking care it does not actually boil,
as it may curdle. Serve.
=12. Green Pea Soup.=
One quart shelled peas; 3 pints water; 1 quart milk; 1 onion; 2
tablespoonfuls butter; 1 tablespoonful flour. Salt and pepper to
taste.
Put the peas in a stewpan with the boiling water and onion and cook
until tender (about half an hour). Pour off water, saving for use
later. Mash peas fine, add water in which they were boiled, and rub
through _purée_ sieve. Return to saucepan, add flour and butter,
beaten together, and the salt and pepper. Gradually add milk, which
must be boiling hot. Beat well and cook 10 minutes, stirring
frequently. This recipe is useful when green peas are getting old and
are not tender enough to be enjoyable if served in the usual way.
=13. White Haricot Soup.=
Stew 1/2-lb. of beans in 2-qts. of water, adding 5 chopped onions, some
chopped celery and a carrot which have been fried in some butter until
well cooked; stew until the beans are tender, and strain if clear soup
is required, or pass through a sieve for thick soup; add some cream
and milk, bring to the boil, flavour with salt, and serve.
=14. Marmite Vegetarian Soup.=
Take a dessertspoonful of Marmite, 1-pt. of water or vegetable stock,
a tablespoonful of fine sago or tapioca, a slice or two of any
vegetables, with a sprig of parsley and a little salt. Boil the
vegetables for a few minutes in the water, skim well, add the sago or
tapioca, and boil for an hour or over, then strain; stir the Marmite
in and serve hot. A delicious and cheap soup. A gill of milk or cream
boiled and added at the end--omit the same measure of water--is an
improvement in some cases.
=15. Almond Soup.=
(A nice Summer Soup).
One pint of white stock, 1 pint milk, 1 small breakfastcup of ground
almonds, 1-oz. butter, 3-ozs. minced onions, 1-oz. flour. Fry the
onion in the butter in a stewpan till a pale yellow colour, stir in
the flour, and when well blended, moisten with some of the stock,
adding the almonds, broth and milk by degrees till all are exhausted,
bring to the boil, skim, and simmer _gently_ for half an hour, pass
through a hair sieve. Serve with nicely cooked green peas.
=16. Celery Soup.=
Six heads of celery, 1 teaspoon of salt, a little nutmeg, 1 lump
sugar, 1 gill of stock, 1/2-pint of milk, and two quarts of boiling
water.
Cut the celery into small pieces and throw it into the boiling water
seasoned with nutmeg, salt and sugar, boil until sufficiently tender,
pass it through a sieve, add the stock, and simmer for half-an-hour,
then add the milk, bring it up to the boil and serve.
=17. Potato Soup.=
Four middle sized potatoes, a thick slice of bread, 3 leeks peeled and
cut into slices, a teacup of rice, salt and pepper to taste, 2 qts. of
water.
Bring the water up to boil, then put in all the ingredients except the
rice, pepper and salt, cover and let them come to a brisk boil, add
the rice and boil slowly for one hour.
=18. Pea Soup.=
Take 1-1/2 pints of split peas and 3 onions. Put the peas to soak
overnight, then cook with the onions until quite soft--pass through a
sieve, add 1 gill of milk, bring to the boil. Serve with squares of
fried bread or toast. Celery, salt, pepper and chopped mint may be
added to taste.
=19. Mock Hare Soup.=
Soak some haricot beans over night in boiling water, then stew them
for 2 hours in water with 2 onions, salt and pepper. When quite tender
pass them through the sieve, add 1-oz. ground walnuts, boil again for
5 minutes, add forced meat balls, and serve.
=20. Carrot Soup.=
Two lbs. carrots, 3-ozs. butter, seasoning to taste, 2 quarts of bean
stock or water.
Scrape the carrots, wash and wipe them quite dry, and cut in thick
slices; put the butter in a large stewpan and when melted put the
carrots in and stew gently for one hour without browning, then add the
stock or water and simmer until tender (about an hour). Pass them
through the sieve, add the seasoning and boil for 5 minutes; skim well
and serve.
=21. Onion Soup.=
Put about 2 doz. small onions in a stewpan with 1-oz. butter, cover
and let them stew for about 20 minutes, then add sufficient boiling
water to cover them, boil till quite tender, pass through a sieve,
boil up again, add the savoury seasoning and 1 gill of milk. A little
boiled macaroni chopped up fine may be added before serving.
=22. Carnos Soup.=
Two tablespoons of Carnos in a pint of boiling water makes a very
nourishing soup; it may be thickened with rice, vermicelli, spaghetti,
etc., if required, and served with fingers of toast.
=23. White Windsor Soup.=
Take 4 breakfastcups of white stock, then add 6 tablespoons of mashed
potatoes, and 1-oz. of sago. Stir over the fire till clear, then add 1
breakfastcupful of milk, and a little minced parsley. Let it come to
boiling point, but no more. Serve in a very hot tureen.
=SUBSTITUTES FOR FISH.=
=24. Mock Scallop Oysters.=
Scrape some salsify roots, boil them until tender, drain. Beat with
wooden spoon to a _smooth_ paste free of _fibre_. Moisten with cream,
add a teaspoonful of butter or a thick white sauce. Serve in fireproof
china, or in scallop shells. Put breadcrumbs on top, which have been
steeped in butter and browned.
=25. Mock Oyster Patties.=
Make the above mixture, put it into short puff paste made into
patties, and bake until a nice brown tint.
=26. Green Artichokes.=
(A substitute for Oysters).
Boil some green artichoke heads until tender (about 1 hour) and serve
hot. Mix some French wine vinegar and pure olive oil (one teaspoonful
of vinegar to three of oil) with a pinch of salt and pepper.
Strip off the leaves one by one and dip the fleshy ends in the
dressing; then scrape off the tender part of the leaf with the teeth.
When the leaves are stripped, cut out the centre of the 'crown' and
cut off its stalk quite short. Remove the seeds, and the crown itself
will then be found a bonne bouche.
=27. Fried Chinese Artichokes.=
Boil the artichokes until tender. After draining, drop them into
batter of fine breadcrumbs and egg. Fry crisp and serve with parsley
sauce and slices of lemon.
=28. Mock Fish Cutlets.=
Two ozs. rice, 4-ozs. white haricot beans, 1/2-gill of thick curry
sauce, pepper and salt, egg and breadcrumbs.
Make a thick curry sauce, add to it the boiled rice and beans chopped
up fine, pepper and salt. Cook together for a few minutes, then turn
out on a plate and leave to cool. Form into balls or small flat cakes,
dip in egg, then crumbs, and fry in boiling oil.
=29. Fillets of Mock Sole.=
Bring to a boil half a pint of milk, and stir in 2-ozs. of ground
rice. Add 1-oz. of butter, a teaspoonful of grated onion, and a pinch
of mace; also 3 large tablespoonfuls of potato which has been put
through a fine sieve. Mix and let all simmer slowly in the saucepan
for 15 minutes. The mixture should be fairly stiff. When removed from
the fire, add 1 egg and 1 yolk well beaten. Mix thoroughly, and turn
out on a flat dish not quite half an inch thick, and allow it to get
quite cold. Then divide into fillet-shaped pieces, brush over with the
beaten white of egg, toss in fine breadcrumbs, and fry in plenty of
smoking-hot fat. Drain, and serve very hot, garnished with slices of
lemon, and with Hollandaise sauce.
=30. Mock Fish Roe.=
Peel and slice 3 or 4 tomatoes, and put in a saucepan with nearly half
a pint of water, and some grated onion. Cook until the tomato is soft
and smooth; then sprinkle in sufficient maize meal to make the mixture
fairly stiff, add pepper and salt and one heaped tablespoonful of
grated cheese. Form into fillets or cutlets, and fry in the usual
way.
=31. Filleted Salsify.=
Cook some salsify until tender, slice it into quarters lengthways, and
cut it into 3-in. lengths; dip in egg and breadcrumbs, and fry crisp;
serve with parsley sauce (recipe 164), and garnish with slices of
lemon and parsley.
=32. Mock White Fish.=
Boil 1/2-pt. milk and thicken with rather more than 1-oz. of semolina,
to make a little stiffer than for rice mould. Add a lump of butter,
salt, a little grated onion and a saltspoonful of mace, and let all
cook together for 10 minutes, stirring frequently. Boil 3 potatoes and
put through masher, and whilst hot add to the semolina or it will not
set well. Pour into dish to stiffen, and when quite cold cut into
slices, roll in egg and white breadcrumbs, fry crisp in Nutter and
serve with parsley sauce as a fish course. The mixture must be stiff,
for the frying softens the semolina again.
=33. Mock Hake Steaks.=
Put in a pan 3-ozs. breadcrumbs, with 1/2-pint of milk and a pinch of
salt. Stir over a slow fire for a few minutes; then add 2-ozs. flour,
the yolk of 1 egg, 3-ozs. grated cheese, 1-oz. butter, and a pinch of
mace. Cook for fifteen minutes; when quite cold form into fritters,
dip in egg and breadcrumbs, and fry in boiling oil till a nice golden
brown. Serve with piquante sauce.
=SUBSTITUTES FOR MEAT DISHES.=
=34. Walnut Cutlets.=
Put a small cap of milk and 1/2-oz. of butter in a saucepan on the fire.
When it boils add 3-ozs. of _dried_ and _browned_ breadcrumbs and a
little dredging of flour. Let it cook until it no longer adheres to
the pan, and remove from the fire. When it is cool add 2 eggs, beating
until smooth, a large tablespoonful of shelled walnuts (previously run
through the nut mill), seasoning, and a little grated onion juice. Mix
well and shape into cakes about 1/2-in. thick on a floured board. Roll
in flour or egg and breadcrumbs, and fry. Serve with walnut gravy, or
round a dish of grilled tomatoes.
=35. Brown Bean Cutlets.=
Boil one pint of brown haricot beans until soft, strain and keep the
stock; pass the beans through a sieve and add a tablespoonful of
chopped parsley, a little grated onion, pepper, salt, a small piece of
butter, and, if liked, a few drops of A1 Sauce. Add breadcrumbs until
the right consistency is obtained for moulding into cutlet form. Egg,
crumb, and fry as usual. Serve with tomato sauce or a rich gravy.
=36. Green Pea Cutlets.=
Green pea cutlets, either fresh or dried, may be made the same way as
stated in the previous recipe, substituting a little chopped mint for
the parsley and onion, and serving with mint sauce, and a nice brown
gravy made from the green pea stock.
=37. Haricot Cutlets.=
Boil 1-pt. of brown or white haricot beans with one or two onions till
quite soft, strain and pass through a sieve, add some chopped parsley,
a tablespoonful of grated pine kernels, a little tapioca (previously
soaked in cold water), pepper and salt and a few breadcrumbs. Mould
into cutlets, egg, crumb, and fry. Serve with sliced lemon and parsley
sauce, or with brown gravy.
=38. Walnut Rissoles.=
Take 1/2-pt. ground walnuts, 1/2-pt. breadcrumbs, 1-oz. butter, 1-oz.
flour, a little milk, chopped parsley, and pepper and salt to taste.
Make a thick white sauce with butter, flour and milk, add all the
other ingredients. Mix well and form into rissoles, dip in egg, then
in crumbs, and fry crisp in boiling oil. These may be glazed and eaten
cold with a salad and mint sauce.
=39. Stuffed Vegetable Marrow.=
Peel a medium sized marrow, and remove the seeds, keeping the marrow
whole. Prepare the following stuffing:--
Mix 2 or 3 chopped and fried onions, 6-ozs. pine kernels (these should
be ground and also fried with the onions), 6-ozs. breadcrumbs, pepper
and salt, 1 chopped hard boiled egg, and 1 raw egg to bind. Fill the
marrow with this mixture, and steam for half an hour to partly cook
the marrow. Now place in a baking tin, cover with breadcrumbs, place
some small pieces of butter on top, and bake for another half hour
until the marrow is quite soft and a nice rich brown. Serve with brown
gravy.
=40. Purée of Walnuts.=
Make a white sauce with 1-oz. butter, 1-oz. flour, 1/2-teacup of milk,
add 1/2-pint of ground walnuts, 1/2-pint breadcrumbs, and 2 dessertspoons
of milk, and beat well. About three-quarters of an hour before serving,
add the white of 1 egg stirred in lightly and pour into a mould. Steam
for half an hour, serve with mashed potatoes.
=41. Nut Croquettes.=
Take 1/2-pint of mixed and shelled nuts, 4 or 5 mashed potatoes, 1
chopped and fried onion, and a pinch of mace. Chop the nuts, or pass
through a nut-mill, and add them to the potato, with the onion and
seasoning. Form into croquettes, brush over with egg, and cover with
fine breadcrumbs and fry in boiling oil. Serve with bread sauce.
=42. Mock Chicken Cutlets.=
A tasty dish to be served with bread sauce is prepared as
follows:--Run through the nut mill 2 cups of breadcrumbs and 1 good
cup of shelled walnuts. Mix these together with a small piece of
butter, a tablespoonful of grated onion juice, and a teaspoonful of
mace. Melt a large teaspoonful of butter in a saucepan, with half a
teaspoonful of flour and add gradually 2 cups of fresh milk; when this
boils add the other ingredients, salt and pepper to taste, add a
beaten egg, and when removed from the fire, a teaspoonful of lemon
juice. Stir well and turn out into a dish to cool, then shape into
cutlets, dip in egg, then in breadcrumbs, as usual, and fry crisp.
=43. Mock Sweetbread Quenelles.=
Put 1 pint of milk in a saucepan to boil with 1 onion chopped fine,
when it boils add 3-ozs. of semolina stirring all the time, boil for
15 minutes, then add 1-oz. of breadcrumbs, 1-oz of butter, 1 egg,
pepper and salt to taste. Mix well and steam in a buttered basin for
half-an-hour, then cut out in pieces the shape of an egg (with a deep
spoon), pile them in the centre of the dish, and pour thick white
sauce over them, garnish with green peas, and carrots very finely
chopped.
=44. White Haricot Cutlets.=
Skin and stew till quite tender 1/2-pint of white haricot beans in
sufficient water to cover them. Add 2 small onions grated, 1
tablespoon of milk or cream, pepper and salt to taste. Simmer a little
longer, and beat till quite smooth. Take off the fire, and add enough
breadcrumbs to make fairly firm, form into cutlets, dip in egg, then
in crumbs, and fry crisp. Serve with brown or tomato sauce.
=45. Lentil Cutlets.=
Take a teacup of Egyptian lentils; boil them in water sufficient to
cover until tender. Add 3 grated onions, some chopped parsley and
thyme, and enough breadcrumbs to make a stiff mixture. Turn on to
large plates and flatten with a knife. Then cut into eight triangular
sections and shape them like small cutlets. When cold, roll in egg,
then in breadcrumbs, and fry crisp after inserting small pieces of
macaroni into each pointed end. Serve with mint or tomato sauce, and
with vegetables.
=46. Mushroom Pie, with Gravy.=
Take 1/4-lb. butter beans, 1/4-lb. mushrooms, 1-lb. chestnuts, 2 onions, 1
hard boiled egg, 1 teacupful tapioca (soaked overnight), some short
crust pastry.
Fill a pie dish with alternate layers of above ingredients, with
seasoning to taste; the onions and mushrooms should be fried, the
chestnuts boiled and peeled, the butter beans cooked the day before
until quite soft, and the egg cut into slices. Cover with the pastry
made as follows:--1/2-lb. of flour, 1/4-lb. nut-butter, mixed with cold
water. Brush over with beaten egg and bake.
GRAVY. Melt 1-oz. of butter in a saucepan, stir in a tablespoon of
flour, and cook till a rich dark brown, stirring all the time, add
half-a-pint of vegetable stock and being to the boil. Before serving
add half-a-teaspoonful of Marmite.
=47. Baked Nuttoria.=
Open a tin of Nuttoria, cut into slices 1/2-inch in thickness, bake for
an hour, well dressed with butter. Serve with vegetables and with rich
gravy made from brown haricot beans, thickened with arrowroot, and
flavoured with fried onion and a good piquant sauce (such as Brand's
A1). Yorkshire pudding makes a suitable addition.
=48. Lentil Croquettes.=
Wash, pick and cook 1/4-lb. lentils, with 1 or 2 onions to flavour. When
cooked, add about 5-ozs. wholemeal breadcrumbs, a teaspoonful parsley,
nutmeg, mace, salt and pepper, and 1 egg beaten. Mix well, and when
cold form into balls. Dip in egg, then crumbs, and fry a golden brown.
Serve with onion sauce and gravy.
=49. Protose Cutlets.=
Pound a tin of Protose with 1-oz. of fresh butter, some grated onion
juice, parsley, thyme, salt and pepper, a few breadcrumbs, and a few
drops of lemon juice. Roll the mixture on a floured board until about
1/2-inch thick, shape into cutlets, roll in egg, then in crumbs and fry.
As Protose does not require previous cooking this is a very quickly
prepared dish, and if a few tins are kept in stock it is always handy
for emergencies. The cutlets may be fried without egg and breadcrumbs,
simply rolled in a little flour, if one is very pressed for time.
Serve with tomato or onion sauce, or a rich gravy.
=50. Savoury Nut-Meat Steaks.=
Cut some slices of Protose about 3/8-inch thick, and bake in a tin,
basted with butter, for an hour. Roll in egg, then in crumbs, and fry
in butter for a few minutes. Serve with fried forcemeat balls, red
currant jelly, and brown haricot gravy flavoured with fried onion,
cloves and some piquant sauce, thickened with arrowroot. Masked
potatoes (placed round) complete this dish.
=51. Nut-Meat à la Mode.=
Take a tin of Nuttoria (1/2-lb.) and pass it through the nut-mill. Beat
the whites and yolks of 4 eggs separately. Mix these with the
nut-meat, adding 2-ozs. stale brown breadcrumbs, some grated onion,
chopped parsley and herbs. Press into a basin and steam until well
cooked. Serve with white parsley sauce thickened with arrowroot. This
dish tastes exactly as if it were made with minced beef.
=52. Nut-Meat Rissoles.=
Put some Protose, Fibrose (brown), Nuttoria, or other nut-meat through
the nut-mill before cooking. Fry slowly with some chopped onion. Cover
with brown stock, and cook slowly until nearly all the gravy is
absorbed. Then add breadcrumbs, herbs, seasoning, and a little butter,
stir thoroughly over the fire, and set aside on a plate to cool. Form
the mixture into small rolls, dip in egg, roll in breadcrumbs, and
fry. Garnish with parsley, and serve with onion sauce or brown gravy.
=53. Jugged Nuttose.=
Bake some Nuttose (dressed with butter) for half-an-hour, in slices
half-an-inch thick; then dip in egg and breadcrumbs, and fry. Also
make some forcemeat balls by rubbing 1/2-oz. of butter in 5-ozs. of
breadcrumbs, adding chopped lemon thyme, lemon peel and parsley, some
pepper and salt, and 1 egg to bind; fry very brown. Cut up the Nuttose
in quarter pieces and stew slowly in remainder of the bean stock with
about 10 cloves. Garnish with sprays of parsley and the forcemeat
balls. Serve with red currant jelly and mashed potatoes.
=54. Nuttose Ragout.=
A good way to prepare Nuttose is as follows:--Fry a teaspoonful of
butter until quite brown, add flour until it absorbs the butter, add
gradually any vegetable stock until a nice rich gravy results. Bring
to the boil and add very thin slices of Nuttose. Stew very slowly for
1 hour, adding some Worcester or other sauce to taste. Garnish with
mashed potatoes and serve with a green vegetable.
=55. Minced Nut-meat.=
Prepare a tin of Protose or other nut-meat by running it through a
mincing machine, or mashing it with a fork, and stewing it in
vegetable gravy. Serve with a border of green peas or beans, and with
mashed potatoes placed round the outside of the dish. It is also nice
served as follows, viz.:--Prepare as for minced meat. Boil a cupful of
rice as for curry. When cooked stir in one teaspoonful of tomato sauce
and seasoning. Put the mince in the centre of the dish with a wall of
the rice and tomato round it.
=56. Lentil and Potato Sausages.=
Boil 5-ozs. lentils in very little water, so that when cooked all
water is absorbed, then add 1 chopped and fried onion, a tiny pinch of
herbs, pepper and salt, 4 boiled and mashed potatoes, and the _yolk_
of 1 egg. Allow to cool a little, then flour the hands, and form into
sausage shape. Brush over with white of egg and fry in boiling oil.
Decorate with parsley and serve with a border of green peas.
=57. Stuffed Yorkshire Pudding.=
For the stuffing:--1/4-lb. cooked lentils, 1 onion chopped and fried, a
pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning.
For the batter:--1/4-lb. of flour, 1/2-pint of milk, 1 egg.
Mix the batter and partly bake for 20 minutes; remove from oven,
spread with stuffing, roll up carefully, return to oven and bake
brown. Serve with apple sauce and brown gravy.
=58. Mushroom and Potato Croquettes.=
Take some stiff mashed potatoes. Make a stuffing with 1/4-lb. minced and
fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1
tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2
rounds of potato, make a hollow in one, fill with the stuffing and
press the other over it. Roll in egg, then in breadcrumbs, and fry
crisp.
=59. Mock Steak Pudding.=
Take 1-lb. chestnuts, 1/4-lb. mushrooms, 1 onion, 1-oz. butter, 1/2-pint
stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick
brown gravy with the butter, onion and stock, boil the chestnuts,
remove the skins and husks and add them to the gravy, with pepper and
salt to taste, simmer for 15 minutes. Line a buttered basin with a
good crust (allowing 4-ozs. rolled and chopped pine kernels and 1/2-oz.
butter to 8-ozs. flour) and put in a layer of the chestnut mixture,
then a layer of chopped mushroom and forcemeat balls till the basin is
quite full; cover with a thick crust and boil for 2-1/2 hours.
=60. Mock Chicken Rolls.=
Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter,
a little pepper and salt, mace, a few drops of lemon juice. Melt the
butter and add the milk and flour to it, cook for a few minutes, add
the breadcrumbs and ground nuts, then the other ingredients, mix well
and turn over on a plate to cool. Form into rolls, dip into egg, then
in breadcrumbs, and fry in boiling oil.
Serve with bread sauce and mashed potatoes.
=61. Savoury Sausages.=
Make of the same ingredients as in recipe No. 64. Pound well in a
basin, season rather highly, add a few chopped mushrooms, and a little
butter. Leave to get quite cold. Then form into sausages, with
well-floured hands, brush over with beaten egg, and fry or bake till
crisp and brown. They may need a little basting if they are baked.
=62. Savoury Chestnut Mould.=
Peel two dozen chestnuts and stew gently in vegetable stock until
nearly soft. Now remove half the chestnuts, and continue to cook the
remainder until quite soft, gradually reducing the stock. Mash the
contents of the pan with a fork, then stir in 2 tablespoonfuls of
breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the
partly cooked chestnuts, cut into neat pieces. Well grease a basin or
mould, pour in the mixture and steam three-quarters of an hour, and
serve with brown gravy or onion sauce. The main point about this dish
is to retain the flavour of the chestnut without the addition of
herbs, &c., &c.
=63. Walnut Pie.=
(A Tasty Dish).
Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled
rice at the bottom of a buttered baking dish. Spread half the minced
nuts evenly on top of the rice, then a layer of tomatoes, seasoned
with onion, pepper and salt, mace, and ketchup, then another layer of
rice, more nuts, etc., till the dish is nearly full. Cover thickly
with breadcrumbs, pour melted butter over, and bake a nice brown.
Serve with tomato sauce.
=64. Savoury Lentil Roll.=
Take 2 teacupfuls of boiled German lentils, put in a basin, and add a
cupful of fine breadcrumbs, and about half as much mashed potatoes.
Add any seasoning--ketchup, Worcester sauce--and a spoonful of melted
butter. Mix well with a fork and bind with 1 or 2 beaten eggs,
reserving a little for brushing over. Shape into a brick or oval, and
press together as firmly as possible. Brush over with the remainder of
the egg, put into a buttered tin and bake for half an hour. Serve with
a garnish of beetroot or tomatoes.
=65. Pine Kernel Timbale.=
Well grease a basin and line it with partly cooked macaroni; start at
the bottom of the basin, and coil each piece carefully round, all
touching, until the basin is completely lined. Now carefully fill with
the following farce:--Fry in 2-ozs. of butter two or three chopped
onions, then add about 6-ozs. of pine-kernels, having first ground
them in a nut-mill, continue frying till a pale brown, then turn into
a basin and add about 1/2-lb. breadcrumbs, pepper and salt, and 2 eggs.
Cover the basin with greased paper and steam one hour. Remove
carefully from the basin and pour round a nice brown gravy.
=SIMPLE SAVOURY DISHES.=
=66. Macaroni Napolitaine.=
Boil 1/2-lb. best quality macaroni (large) in plenty of water, strain
and place on a dish; take a dessertspoonful of cornflour, mix
thoroughly with a little milk, add milk to make half a pint, boil
until it thickens, add half an ounce of grated cheese, a small knob of
butter, and a few tablespoonfuls of tomato sauce or tomato conserve.
The tomato sauce can be made by slicing 4 tomatoes and cooking them in
a saucepan with a little batter and chopped onion. Pass through a
strainer. Pour the sauce over the macaroni or serve in a sauce boat.
=67. Macaroni à la Turque.=
Boil 1/4-lb. of macaroni until _slightly_ tender, and add 1/2-lb. of
grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of
parsley, some grated nutmeg, 1/2-pint milk, and 1 egg (beaten). Chop the
macaroni and mix all well together and steam in a basin or in moulds
for 1 or 1-1/2 hours. Serve with thin white sauce or brown gravy (poured
over the mould).
=68. Macaroni Cutlets.=
Boil 1/4-lb. macaroni (Spaghetti) in water, not making it too tender;
chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a
teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried
in saucepan after onions), and 1 egg to bind. Mix, roll in flour,
shape into cutlets, fry until crisp and brown. Serve with piquant or
tomato sauce.
=69. Savoury Macaroni.=
Boil some macaroni for half an hour, drain well and add 1-oz. butter,
1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all
thoroughly together and serve.
=70. Creamed Macaroni.=
Break 1/4-lb. macaroni into 1-inch pieces, drop them into 2-qts. of
_boiling_ water, (salted), boil till tender. Drain and place in a
dish. At serving time put into a pan a tablespoon of butter, when
melted, a tablespoon of flour, rub until well mixed, then add 1/2-pint
of milk, stir until it bubbles; a little cayenne to be added, then put
in the macaroni and heat thoroughly, and just at the last, stir in
1/4-lb. of grated cheese (not quite half ought to be Parmesan and the
rest a good fresh cheese).
=71. Macaroni and Tomato Pudding.=
Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled
and sliced tomatoes, a little chopped parsley, and half a teacup of
milk. Place in a pie-dish and cover with a thick layer of fine
breadcrumbs and a few knobs of butter; season to taste. Bake until
nicely browned. The addition of a grated onion is considered an
improvement by many persons.
=72. How to Cook Rice.=
First boil the water, then put the rice in, and keep it on the boil
for twelve minutes; if it wants to boil over just lift the lid of
saucepan to let the steam escape. After boiling strain in a strainer,
and steam it when wanted for use.
To steam the boiled rice, put it in a colander and stand the colander
in a saucepan containing a little boiling water, so that the colander
and rice are clear of the water, put saucepan on the hot plate, and
the steam from the water will dry and separate out each grain of rice
and make it flakey.
Savoury rice dishes can be made more rich in proteid, and more tasty,
by adding a few teaspoons of Emprote.
=73. Rice (Milanese).=
(Specially recommended).
Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry
a chopped onion brown, then add 2 peeled tomatoes and cook until soft,
add this to the rice with the yolks of 2 eggs, 1/2-teaspoonful of salt,
and 1-1/2-ozs. of Parmesan or grated cheese. Mix well together and serve
with brown gravy. This makes a most tasty and nutritious dish.
=74. Rice alla Romana.=
Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled
tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg,
1/2-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir
and serve with tomato sauce, or garnish with baked tomatoes. This dish
is equally suitable for lunch, dinner, or supper; it is a 'complete'
type of food, and it is much appreciated. The flavour can easily be
varied.
=75. Savoury Rice.=
Boil 1/4-lb. of rice till quite soft, add a teaspoonful of chopped
parsley, a little grated lemon rind, 4-ozs. grated cheese, 1
tablespoonful of milk and a little butter, mix well and put into
scollop shells, sprinkle over with breadcrumbs and bake for 20
minutes.
=76. proteid Rice Cutlets.=
Delicious rice cutlets can be made as follows:--Fry 2 grated onions
brown, then add 2 tomatoes in the same pan and cook till tender. Cook
a large cupful of rice in a double saucepan, turn it into a basin, add
the onions and tomatoes, a teaspoonful of chopped parsley, 2-ozs. of
breadcrumbs, 2-ozs. of Emprote, and pepper and salt to taste. Mix
well, turn out on plates and smooth with a wet knife, cut into fingers
and fry crisp in egg and breadcrumbs. Serve with tomato sauce or brown
gravy.
=77. Sicilian Rice.=
Fry in 1-oz. butter, one good handful of chopped parsley and one
finely chopped onion, until the latter is a pale brown colour; now add
equal quantities of boiled rice and nicely cooked cabbage or sprouts
(chopped), pepper and salt, and a small teaspoonful of sugar. Mix all
together and heat thoroughly. Serve.
=78. Curried Rice and Peas.=
(An Indian Dish).
Cook some rice in a jar until nicely swollen, put it in a saucepan,
add one or two fried onions (and some young carrots chopped fine if
desired), some vegetable stock, a dessertspoonful of Lazenby's Mango
chutney, and 1 or 2 teaspoonfuls of Stembridge's curry paste, until
the rice has a rich curry flavour, to taste. Warm 1/2-pint of small
French green peas (use fresh ones in season) with sugar and mint, pour
them in the centre of the dish, place the curried rice round them and
garnish with small fingers of pastry. Serve with fried potatoes and
cauliflower. This dish is easily made and very easy of digestion.
=79. Risi Piselli.=
(A Popular Italian Dish).
Fry some finely chopped parsley and onion till the latter is a
light-brown colour. Have ready equal quantities of cooked rice and
young green peas, boiled separately (let the rice be dry, well cooked,
and each grain separate), add these to the onions and parsley, and
stir well together in the pan. Serve very hot.
=80. Rice and Tomato Rissoles.=
Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn
into a bowl and chop finely with some parsley and thyme. At the same
time cook a small cupful of rice in a double pan. Mix this with the
onions, etc., with pepper and salt, and 2-ozs. of breadcrumbs. Mix
well, then put on plates, smooth over, and when quite cold cut into
rissoles, egg, then crumb and fry. Serve with a rich brown gravy.
=81. A Simple Omelette.=
Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion,
pepper and salt. Beat the yolks and whites separately and then add the
other ingredients. Heat some butter in a frying pan until very hot,
then pour in the mixture and keep putting a knife round the outside to
prevent the omelette adhering, and to make the uncooked centre flow
towards the rim. When nicely set fold and serve on a hot plate.
=82. Omelette aux Tomates.=
Take 3 eggs, 1/4-pt. of milk, a teaspoonful chopped parsley, and a taste
of grated onion juice, pepper and salt. Whisk all in a basin so as to
mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in
the mixture and keep putting the knife round the outside to prevent
the omelette adhering, and to make the uncooked centre flow towards
the rim. When nicely set, fold and serve on a hot dish, either with
tomato sauce, or garnished with baked tomatoes.
=83. Eggs Florentine.=
Boil some spinach in water containing a pinch of salt and soda, for
about 10 minutes. Strain well, rub through a sieve, and add a
well-beaten egg. Arrange in a fireproof dish, a thin layer in the
centre and a good ridge all round, and put into the oven for about 10
minutes. Now poach a few eggs and lay in the centre, and sprinkle some
Parmesan cheese over all, add some cheese sauce.
=84. Eggs à la Crême.=
Place a large tablespoonful of cream in each of several small
fireproof china baking or soufflé dishes (about 3-1/2-inches in
diameter). Break an egg in each one, and steam them in a frying pan in
water 1 inch deep until well cooked. Some persons who cannot digest
lightly cooked eggs can safely take them if quite hard.
=85. Mayonnaise Eggs.=
Boil the eggs hard, which takes about 15 minutes, then put them in
cold water; when cold, shell them and cut a piece off the end of each
so that they will stand upright on the dish; pour thick mayonnaise
sauce over them and sprinkle with chopped capers.
=86. Eggs à l'Italienne.=
Boil 1/4-lb. of spaghetti in water, adding some tomato purée or
conserve, and spread it on a dish. Poach 4 eggs and lay them on the
spaghetti, sprinkle finely chopped parsley over the eggs and decorate
the dish with fried croûtons.
=87. Omelette aux Fines Herbes.=
Melt 1-oz. of butter in a perfectly dry frying pan. Beat the yolks of
3 eggs with some finely chopped parsley and a pinch of garlic powder,
pepper and salt. When the butter boils pour in the egg and stir until
it commences to set. Then pour in the whites of the eggs (previously
beaten to a stiff froth). When cooked fold the omelette and turn on to
a very hot dish. Cover at once and serve.
=88. Scrambled Eggs and Tomatoes.=
Peel 4 large tomatoes after dipping them in scalding water, slice and
stew them in a little butter for a few minutes; beat 2 eggs, add them
to the tomatoes, and scramble them until the egg is cooked. Serve on
toast. Green peas may be used for this dish instead of tomatoes.
=89. Oeufs Farcie en Aspic.=
Boil 4 eggs hard and remove the shells and take out the yolks, beat
them in a bowl, and then add 2 teaspoons of salad oil and a little
chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all
well and fill in each white half, even over with a knife, and glaze.
Serve with Salad and Mayonnaise Sauce.
=90. Spinach and Eggs.=
Take 3 or 4-lbs. of spinach, boil it in plenty of water with a pinch
of soda and salt for 10 minutes, press through a strainer, and then
rub through a wire sieve; place it in a saucepan with a small piece of
butter and a tablespoonful of milk, stir well whilst being warmed up,
and serve on buttered toast or fried bread, garnish with fingers of
pastry. Rub 2 hard boiled eggs through a sieve and spread on the top.
Decorate with the white of the eggs when sliced.
=91. Spinach à la Crême.=
Prepare the spinach as described above, but instead of adding butter
and milk, add 2 or 3 tablespoons of cream. Stir well and serve with
fingers of fried bread or pastry. Omit the garnishing of eggs.
=92. Spinach Soufflé.=
Cook some spinach (see recipe 90), pass it through sieve and add 2 or
3 well beaten eggs and a small amount of milk, with pepper and salt.
Mix it thoroughly, put it in well buttered soufflé dishes and bake for
10 minutes. This makes a simple yet tasty entrée.
=93. Green Pea Soufflé.=
Pass some cooked green peas through a sieve, add pepper and salt, a
teaspoonful of sugar, a very little milk, and the yolks of 2 or 3
eggs, according to quantity of peas. Beat the whites of eggs till a
stiff froth, add to the mixture and bake quickly in an oiled soufflé
dish or small cases.
=94. Chestnut Soufflé.=
Boil 1-lb of chestnuts until they are quite soft, remove the skins and
pass through a nut-mill, moisten with 1/4-pt. of milk and 1/2-oz. butter
(melted), add pepper and salt, the yolks of 3 eggs and lastly the
whites, beaten to a stiff froth. Pour into a greased soufflé dish and
bake quickly.
=95. Lentil Soufflé.=
Cook 2-ozs. of lentils in very little water (so that when cooked the
moisture is absorbed), add 1-oz. of butter, pepper and salt, 1
tablespoonful of milk, and the yolks of 3 eggs. Beat the whites to a
stiff froth and fold lightly into the mixture. Pour into an oiled
soufflé dish and bake quickly.
=96. Asparagus Soufflé.=
Take some asparagus (previously boiled) and rub it through a sieve.
Add 2 or 3 well beaten eggs and a small quantity of milk, with pepper
and salt. Beat it well and put in buttered soufflé dishes and bake for
10 minutes. This makes a tasty course for a luncheon or dinner, and
also a simple supper dish.
=97. Cabbage Soufflé.=
Take some well-cooked cabbage or Brussels sprouts, pass through a
sieve, add pepper and salt, a little milk, and well beat in the yolks
of 2 or 3 eggs. Beat the whites to a stiff froth and stir lightly into
the mixture. Pour into the soufflé dish in which has been melted a
small piece of butter. Bake quickly in a good oven.
=98. Savoury Rissoles.=
Equal quantities of mashed wholemeal bread and boiled rice, add a
little boiled onion minced fine, some pepper, salt and butter. Mix,
roll into shape, or pass through a sausage machine, dredge with flour,
dip in batter, and fry crisp. A great variety can be made by
introducing lentils, macaroni or haricots, with herbs, fried onions,
breadcrumbs, etc., and an egg.
=99. Kedgeree.=
Two cups of boiled rice, 2 hard boiled eggs, 1-oz. butter, 1 onion,
1-oz. sultanas, pepper and salt. Fry the onion in the butter till
brown, then add the rice, eggs, and seasoning, mix well and serve very
hot.
=100. Savoury Cheese Rissoles.=
Put 1/2-pint of hot water and 2-ozs. butter in a saucepan and bring to
the boil, sift in slowly 5-ozs. of flour and cook this mixture
thoroughly until it will leave the pan clean. Take it off the fire and
add a little cayenne, finely chopped parsley, 4-ozs. breadcrumbs,
2-ozs. grated cheese, and 1 egg beaten in separately. When the mixture
is quite cool, roll it into balls with flour and fry them. Decorate
the dish with parsley and serve hot with a garnish of mashed potatoes.
A brown sauce is an improvement.
=101. A Corsican Dish.=
Take 1-lb. Brussels sprouts, and sauté them, 1-lb. chestnuts, boil and
peel them, and then fry in butter. Pile in centre of dish and surround
with the sprouts. Decorate with croûtons and serve hot.
=102. Brussels Sprouts Sauté.=
Blanch the sprouts and drain well. Put into a wide saucepan with some
butter and seasoning. Place on a hot fire and shake frequently for
five minutes. Serve hot.
=103. Spinach Fritters.=
Chop finely, or pass through a sieve, 1-lb. of cooked spinach, season
with salt and pepper and add the yolk of 1 egg and sufficient
breadcrumbs to make the mixture stiff. Form into flat, round cakes,
dip into frying batter and cook in boiling fat. Serve with a garnish
of scrambled eggs.
=104. Baked Stuffed Tomatoes.=
Remove the centre from half a dozen tomatoes, mince this and add some
chopped parsley, 1/4-lb. grated nuts, 2-ozs. breadcrumbs, pepper and
salt to taste and one egg. Fill the tomatoes with this mixture and
bake for half an hour, first placing a small piece of butter on each
tomato.
=105. A Breakfast Dish.=
Take some large tomatoes, cut them in halves and scoop out the inside.
Break some eggs and put each in a cup, and slide one egg into each
half tomato. Put a little chopped parsley on each, and bake in the
oven until the white of the egg is set. Serve on rounds of toast.
=106. Vegetable Marrow Stuffed.=
Grate some nuts, add the same quantity of breadcrumbs, season, bind
with one egg. Take a small marrow, cut in halves, scoop out the seeds,
put in the stuffing, place it in a cloth upright in a saucepan with
water, and steam for one hour.
=107. Tomatoes au Gratin.=
Take some large tomatoes, cut in halves, take out the pulp. Make a
stuffing of nut-meat, or of grated nuts, bind with one egg, and fill
up the tomatoes. Sprinkle a little grated cheese and breadcrumbs and a
dab of butter on each tomato round. Place in a tin, and bake in the
oven for twenty minutes, and serve on croûtons.
=108. Brussels Sprouts à la Simone.=
(An Italian dish)
Wash and boil the sprouts in the usual way, drain dry, and put them in
a hot dish. Have ready a sauce made with 2-ozs. of butter, 2
tablespoonfuls of flour, add 1/2 a pint of stock and stir till it boils;
just before serving add a good sprinkling of pepper and the juice of
half a lemon; pour the sauce over the sprouts and serve.
=109. Potato Purée.=
Boil some large potatoes until soft, strain off the water, and dry
them, mash with a silver fork, mix in a little salt and pepper, some
butter and a cupful of hot milk, beat well until the mixture is quite
smooth and creamy. Serve very hot.
=110. Onions à la Mode Francaise.=
Take some Spanish onions, peel them, and make a hole in the centre,
and put in each onion a small piece of butter and one lump of sugar.
Add a little pepper and salt, and simmer in a covered stewpan for 2
hours. The onions should then be cooked, and surrounded with a rich
gravy of their own.
=111. Escalloped Potatoes.=
Mix a pint and a half of cold potatoes cut in cubes and seasoned with
salt, and a pint of cream sauce. Put the mixture in shallow baking
dish, cover with grated breadcrumbs, and dot with butter. Bake half an
hour in moderate oven.
=112. Baked Vegetable Marrow.=
Mix together 1/2-oz. of butter with 5-ozs. breadcrumbs, rubbing it well
in. Add a fried onion, some parsley and thyme, some sage and some
lemon rind, and bind with an egg. Scoop out the marrow, and place the
stuffing in quite dry; then steam in a cloth. Dress with brown gravy
and fried breadcrumbs, and place for a few minutes in a hot oven.
=113. Milanese Croquettes.=
Pass 2 hard boiled eggs through a sieve, then mix with 3 or 4-ozs. of
cold mashed potatoes. Add pepper and salt to taste, and nutmeg. Form
into little rolls and dip into egg and breadcrumbs, then fry crisp.
=114. Green Lentil Cutlets.=
Slice and fry till brown 1 large onion, then add 1/2-pint of green
lentils (well washed), and cover with water or stock, bring to the
boil, and simmer gently till quite tender. Rub through a sieve to keep
back the skins; add 2-ozs. of breadcrumbs, 1-oz. mashed potatoes, a
little chopped parsley and some mushroom ketchup, salt and pepper to
taste. Make into cutlet shapes, roll in flour, or egg and breadcrumbs,
and fry crisp. Serve with brown gravy.
=115. Chestnut and Mushroom Pudding.=
Line a pudding basin with good short pastry, then fill it with layers
of white haricots (skinned and steamed till nearly tender), fried
onion, tapioca, (previously soaked for 1 or 2 hours in cold water),
finely chopped parsley, fried mushrooms, and some chestnuts (skinned
and boiled till nearly tender), also a sprinkling of salt and pepper
between the layers. Pour over all some nicely seasoned mushroom gravy;
cover with pastry, tie a floured cloth over it, and steam for 3 hours.
=116. Savoury Golden Marbles.=
Take nearly 1/2-pt. of white haricot beans, cooked and pulped through a
sieve, and add 2-ozs. of breadcrumbs, 2-ozs. of mashed potatoes, a
small onion finely minced, and pepper and salt to taste. Add 1 beaten
egg. Mix thoroughly, and form into marbles. Coat with the remainder of
the egg, toss in fine breadcrumbs, and fry crisp and light brown.
=117. Potato Croquettes.=
Boil 2-lbs. of potatoes, well dry them, mash thoroughly with 1/2-oz.
butter and 1 beaten egg. Lay on a dish until cold. Shape into balls,
dip in egg and breadcrumbs, and fry crisp.
=118. Curried Lentils.=
Stew some green lentils in vegetable stock, and when quite soft stir
in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped
apple, and some chutney. Mix it well. Serve with a border of boiled
rice, and fingers of pastry or fried bread, and some chipped
potatoes.
=119. Yorkshire Savoury Pudding.=
Take 3 eggs, 5 tablespoons of flour, 1 pint of milk, 1 large onion,
pepper and salt to taste. Beat the whites of the eggs to a stiff
froth, mix the yolks with the milk, flour and condiments, lightly mix
in the whites and pour into one or two well greased pudding tins which
should have been made hot. Bake 20 minutes. The pudding should not be
more than three-eighths of an inch in thickness, and should be of a
nice brown colour.
=120. Cauliflower (au Gratin).=
Boil 1 or 2 cauliflowers (after removing leaves) until tender. Strain
off the water and place on a dish. Cover with grated cheese, some
white sauce and some fried breadcrumbs. Add some knobs of butter and
bake until a nice brown. This dish is very savoury, and is useful for
supper or as a separate course for dinner.
=121. Curried Cauliflower.=
Wash a nice fresh cauliflower carefully, then boil it in salted water
until it is quite tender, be careful that it does not break, drain it
well from the water, place it in a hot dish, arrange it in a neat
compact shape, pressing it gently together with a nice clean cloth,
pour over some curry sauce and serve with or without a rice border.
=122. Grilled Tomatoes.=
Halve some ripe tomatoes, place them in a frying pan with a teacupful
of water, put a small piece of butter on each piece. Cook them until
tender. Serve on toast. Poached eggs or mushrooms are a nice addition
to this dish.
=123. Neapolitan Sausages.=
Soak 2 tablespoons of tapioca for 1 hour or more, then add 1/2-lb. of
breadcrumbs, 1 hard boiled egg, 2 tablespoons of olive oil, 1
teaspoonful chopped parsley, and a little thyme, and pepper and salt
to taste. Mix well with half a raw egg. Make into sausage shape, roll
in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a
little butter in a sharp oven. Serve with brown gravy and apple sauce.
=124. Lentil Pudding.=
Stew some green lentils until soft; stir in some of Stembridge's curry
paste and add chutney to taste. Season with salt and butter, cover
with mashed potatoes and bake.
=125. Savoury Rice Pudding.=
Put 1 teacupful of rice in a medium sized pie dish, and fill it with
milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether,
add a tablespoonful of chopped parsley and a little salt; bake in a
slow oven. After 20 minutes, stir the pudding thoroughly, adding a
small piece of butter, and a little more milk if necessary.
=126. Croûtes a la Valencia.=
Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful
olive oil, salt and pepper, 8 small rounds of fried bread. Blanch the
almonds and fry them slowly in the oil till a golden brown, place on
kitchen paper and sprinkle with salt. Allow these to get cold. Drain
the rest of the nuts, and pound them in a mortar till quite fine, add
the egg and butter, and season well. Pound all together till quite
smooth, then pile up on the rounds of bread, and arrange 3 of the
salted almonds on each.
=127. Frittamix Rissoles.=
Take 1/2-lb. of frittamix (Mapleton's), 2-ozs. of fine stale breadcrumbs
and 1-oz. of butter. Mix all together with some boiling water and make
into rissoles or sausages, egg and breadcrumb them and fry crisp in
boiling Nutter.
=128. Marmite Toast.=
(A good breakfast dish).
Spread some Marmite on rounds of white bread, fry till they are crisp,
and serve with scrambled eggs piled on each round, or piled in a dish
with fried eggs.
=129. Salted Almonds.=
Heat a dessertspoonful of butter in a frying pan till it smokes, place
some blanched almonds in it, sprinkle lightly with salt and pepper, or
red pepper if liked, shake the pan till the almonds are _slightly_
brown, place on paper to drain, and serve.
=130. Chestnut Stew.=
Take 1-lb. chestnuts, 1-1/2-ozs. oil or butter, 1 tablespoonful flour, 1
pt. milk, 1 yolk of egg, 1 tablespoonful of chopped parsley. Add
pepper and salt. Boil the chestnuts for 1/4-hour, then place in hot oven
for 5 minutes, when the skins will be easy to remove. Put the oil into
a saucepan and in it fry the chestnuts for a few minutes, stir in 1
tablespoonful of flour, add the milk gradually with pepper and salt,
and let the whole simmer gently for half an hour. Just before serving,
add the parsley chopped fine. The yolk of an egg may also be added to
give greater richness, but in this case do not let it boil again. This
dish is both nutritious and tasty.
=COLD LUNCHEON DISHES=
(For Hot Luncheon Dishes see previous section of Recipes).
=131. Oeufs Farcie en Aspic.=
Boil 4 eggs hard and remove the shells, and take out the yolks; beat
them in a bowl, and then add 2 teaspoons of salad oil and a little
chopped parsley and thyme, a few breadcrumbs, pepper and salt. Mix all
well and fill in each white half, even over with a knife, and glaze.
Serve with Salad and Mayonnaise sauce.
=132. Nut Galantine.=
Take 1/2-lb. ground walnuts, 1/4-lb. cooked spaghetti, 2 onions, 1 small
tomato, 1-oz. butter, 1 dessertspoonful of Carnos, a little stock,
pepper and salt to taste. Fry the onions and tomato in the butter, and
then add the other ingredients and simmer for 15 minutes. Put into a
greased mould, cover with a greased paper, and bake in a slow oven for
1 hour. Turn out when cold and serve with salad and Mayonnaise sauce.
This dish may be served hot as a roast with red currant jelly and
browned potatoes.
=133. Galantine alla Bolognese.=
Steam 1/2-pint of rice, fry 12 mushrooms and 6 small onions, add 1/2-pint
breadcrumbs, and put all through the sausage mill; add 2 well beaten
eggs, pepper and salt, and a pinch of mixed spice. Put the mixture in
buttered paper and shape it like a bolster, fastening the ends with
white of egg. Tie it in a cloth and steam for 1-1/2 hours, then take it
off the fire and leave it to cool. Before serving take off the paper,
then glaze with aspic. Decorate with chopped hard-boiled eggs, or
beetroot and carrot cut in shapes; and serve with chutney or salad
sauce.
=134. Aspic Jelly.=
Take 2 pints of cold water, 1/4-oz. agar-agar (vegetable gelatine), 1
lemon, some pepper and salt, a pinch of cayenne, and 2 tablespoons of
Tarragon vinegar. Soak the agar 2 hours in 1-pt. of the water, then
add the other ingredients, with some Worcester sauce to darken it, add
the white of an egg and the shell, put over a slow fire till the agar
is dissolved, then boil 2 or 3 minutes, and strain through a coarse
flannel.
=135. Mock Lobster Shapes.=
Put the yolks of 4 hard-boiled eggs through a sieve, add by degrees 4
tablespoonfuls of salad oil. When a perfectly smooth paste is formed;
add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar,
1 gill of cool jelly, 1 gill cream. Have ready about 3-ozs. boiled
haricot beans, chop them coarsely and add to the mixture, put into
small moulds. When set, turn out and glaze.
=136. Raised Pie.=
Line a pie-mould with good short crust, then fill with the following
mixture:--Omelette made with 2 eggs, 2-ozs. chopped macaroni, a little
grated onion, chopped parsley, pepper and salt; 5 or 6 tomatoes peeled
and fried in a little butter, seasoned with a pinch of sugar, pepper
and salt, and thickened with 2 eggs scrambled in them. Leave these
till cold, fit into the pie; cover, brush with egg, and bake in a good
hot oven at first, then slowly for about an hour. Garnish with parsley
and serve cold or hot.
=137. Green Pea Galantine.=
Pass 1 pint of green peas (cooked) through a sieve, add 1 small grated
onion, some chopped mint, 1/4-lb. pine kernel nut-meat (first passing it
through a mill), 2-ozs. tapioca, which has been soaked overnight in
cold water, pepper and salt, and 1/4-lb. breadcrumbs. Mix well and add 1
raw egg. Put into a greased mould or pie dish and bake in a slow oven
3/4 of an hour. Turn out when cold and serve with salad.
=138. Picnic Brawn.=
Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add
2 tablespoonfuls of Marmite, 3/4-pint of water. Dissolve 1/2-oz. of
gelatine in a little water and add to the gravy. Simmer all together
for 15 minutes and strain, then add some cooked cold vegetables, a
little cooked macaroni, and 1 hard-boiled egg chopped finely. Pepper
and salt to taste, wet a mould with cold water and pour the mixture in
to set. Turn out when cold and quite firm. Decorate with carrots,
etc., cut into shape, and a white paper frill.
=139. Tomato Galantine.=
Six peeled tomatoes, 3 tablespoons of cooked macaroni, 3 onions
chopped and fried, 1/2-cup tapioca (soaked in cold water), nearly a cup
of bread which has been soaked in cold water, drained and fried in the
pan after the onions; mix all with 1 unbeaten egg, pour into a greased
mould which is decorated with hard-boiled egg, cover with greased
paper and bake in a slow oven till set. Eat cold with salad.
=140. Nut-Meat Galantine.=