.■





PREFACE.
Th1s "School Cookery Book" has been written
chiefly for the use of cookery classes in elementary
schools. The theory of food is therefore explained
in simple language, the recipes are given in small
quantities, and the directions are very minute. It
is hoped, however, that the book may prove useful
also to others who desire to study the theory and
practice of good economical cookery. The text is
complete without the footnotes, which are inserted
for the benefit of teachers and older people. The
theoretical part has been submitted to, and approved
by, an eminent chemist and two physicians.
The Kditor desires to express her obligation to
S1r Thomas D. Acland, Bart., M.P., for valuable
criticisms and suggestions.
L


CONTENTS.
PART I.—THEORETICAL.
PAGE
Introduct1on 7
The Mater1als of Food, 9
The Pr1nc1ples of Cookery, .... 16
The Adaptat1on of Food to vary1ng c1rcum-
stances, 19
PART II.—PRACTICAL.
Table of We1ghts and Measures, ... 28
How to Choose Meat, &c., 29
Names and Uses of var1ous p1eces of Meat, . 30
To Cleanse Utens1ls, &c., 34
To Cleanse Vegetables, 37
General D1rect1ons for Cook1ng, ... 38
Soups, 46
F1sh, 58
Meat—Roast1ng, 63
Bro1l1ng, 65
Bo1l1ng, . . 65
Stew1ng 68
Fry1ng, 76
Cold Meat Cookery, 79


THE
SCHOOL COOKERY BOOK.
PART I.
THEORETICAL.
INTRODUCTION.
Mot1on and warmth are two essential conditions of
the life of human beings.
Even when the body seems to be quite still,
movement is going on in every part of it. The
blood is constantly being pumped by the heart,
and carried to all parts of the body; the lungs
move with every breath; a change is caused in the
brain by every thought. To produce movement,
either external or internal, some force or exertion
(not necessarily voluntary) is used, and all force
involves wear and tear. This wear and tear takes
place in the flesh and blood, the fat and bones, and
other materials of which the body is composed. If
these used-up materials are not replaced, the body
will wear away, and the animal become exhausted
and die.
All living human bodies are warm.1 If the warmth
1 The temperature of the human body is about 98° Fahr., and in
healthy persons is nearly uniform both in hot and in cold weather.
Thermometers, instruments formeasuringheat, have been constructed
by various persons : the one made by Fahrenheit is in most general
use. Freezing point is 320 (° means degrees); temperate, 550;
summer heat, 760; blood heat, 98°; boiling point (water), 212°.


THE MATERIALS OF FOOD. 9
CHAPTER I.
THE MATERIALS OF FOOD.
Before learning the principles of Cookery, it is impor-
tant to know something about the composition of the
different kinds of food, in order to choose those that
are best fitted to keep the body in health and vigour.
For this purpose let us consider one or two of our
most important foods.
Milk is the most perfect human food that we have;
infants live on it alone. We find that if milk stands
for a little, the cream or fatty part separates and rises
to the top, leaving the skim milk below. The cream
is the principal part which gives warmth, but it does
not repair the used-up materials of the body. The
skim milk does this. Skim milk can be separated into
curd and whey. Curd is, strictly speaking, the flesh-
forming part: whey supplies water, sugar, and mineral
substances.
Bread is another very important kind of food. If
we take a little of the flour of which it is made, tie it
in a cloth and squeeze it in cold water, we shall find
that a milky or cloudy liquor will be formed in the
water. The same can be got out of various grains,
especially rice; also out of potatoes, arrowroot, tapioca
and sago. This milky appearance is caused by starch,
another of the materials which will keep up heat, but
will not form flesh. Inside of the cloth there will be
found a grey sticky or glutinous paste, which will be
spoken of presently.
Sugar also is an important agent in producing and
keeping up warmth. These three substances—fats,
starch, and sugar—may therefore be named—.


THE MATERIALS OF FOOD.
I. Warmth or Heat-giving Foods.1
Table show1ng the Ch1ef Warmth-g1v1ng
Foods.
Fats.
Cream.
Butter.
Oil.
Yolk of Egg.
Suet.
Dripping.
Lard.
Starch.
Found in
Flour.
Potatoes.
Arrowroot.
Com Flour.
Rice.
Semolina.
Tapioca.
And most Garden
Vegetables.
Sugar.
Found in
Sugar Cane.
Beetroot.
Honey.
Fruit.
Milk.
The heat-giving foods, after digestion, are passed
into the blood, which is then pumped by the heart
into the lungs. The blood is spread out in little thin
hair-like vessels all over the lungs, so that the air
breathed into the lungs may mix with it. The mix-
ture of that portion of the air called oxygen with the
fatty particles floating in this blood, causes in living
creatures a burning up of these fatty particles, and
this combustion produces heat, and is so like the
process of burning which goes on in a fire, that it is
sometimes called animal burning or combustion.2
This mixture of fresh air with the other particles of
food floating in the blood, also causes one of the many
changes which they pass through, before they are in a
fit state to become part of the body.
We must now see what kinds of food, or rather
what parts of food, will make flesh, and so build up
1 Technically called Carbonaceous Foods, because they contain a
great deal of carbon. Coal, peat, and wood are the carbon burnt
in a common fire. The air supplies the oxygen, which may be
pumped in with bellows to make the fire burn briskly.
2 The technical name of this process is Oxidation.


THE MATERIALS OF FOOD. I1
the body. The white of egg1 is the type of food
which is required for this purpose. Lean meat2 and
skim milk3 are of the same nature. The sticky or
glutinous substance4 which was left in the cloth after
the starch was squeezed out of the flour, is a flesh
former; also parts of almost all grains, such as oats,
and including the glutinous matter5 of peas and beans.
All these substances will make flesh—that is, will
replace the used-up materials of the body—and we
shall therefore call them
II. Flesh-formers."
Table show1ng the Ch1ef Flesh-form1ng Foods.
Animal. Vegetable.
Lean Meat. Flesh-forming Material exists largely in—
Fish. Peas. Flour, 1 made
Poultry. Beans. Macaroni, > from
Skim Milk. Lentils. Semolina, ) wheat.
Cheese. Oatmeal. Rye.
White of Egg. Barley. Maize.
It will be seen from this table that both the animal
and vegetable kingdoms supply flesh-formers. Half
a pound of animal food contains a larger amount of
flesh-forming power than half a pound of vegetable
food. But the same amount of flesh-forming power
may be derived from certain vegetable products (which
are much cheaper) if taken in large quantities. The
vegetable products which yield the greatest amount of
1 Albumen.
'The juice and fibre of lean meat consist almost entirely of
albumen and fibrin.
3 When milk is turned into cheese, this substance is called casein.
1 Glutin. ,
5 Legumin.
8 Technically called Nitrogenous Foods, as nitrogen is the flesh-
lorn1ing element common to them all. They are also called
albuminoid—i.e., white of egg like.


14 THE MATERIALS OF FOOD.
very important that water for cooking and drinking
should be pure. If it is impossible to obtain pure
water it should first be boiled and then filtered.1
There is a class of foods that might be arranged
under some of the heads already mentioned, but it is
simpler to speak of it separately, viz:—
Flavourings, or, as they are sometimes called,
Condiments. These consist of salt (which comes
under the head of minerals), pepper, mustard, vinegar,
flavouring herbs, spices, etc. Condiments are of little
or no use in repairing the waste of the body, but,
used in moderation, they assist in making food more
palatable; and by helping to draw out the saliva in
the mouth and the other fluids in the stomach which
are required to mix with the food, they assist it on
through the wonderful changes which have to take
place before it is taken into the blood and becomes
part of the human body.
The four classes of foods—heat-givers, flesh-formers,
salts, and water—must be represented in our diet, if
the body is to be kept in a healthy state.2 Of these
four, cookery has chiefly to do with heat-giving and
flesh-forming foods; and it will be observed that in-
clination leads us to couple foods together, so that one
may supply what the other wants. For example, veal
1 Directions for making a cheap filter are given at page 89. It
should, however, be noted that a filter only removes solid matter,
such as gravel, sand, etc., but it cannot take away the more danger-
ous matters which are often dissolved in the water, such as sewage,
lead, etc.
2 The chief elements of the body are oxygen, hydrogen, nitrogen,
carbon and salts. A certain amount of these, after undergoing
various changes and combinations, passes off from the body daily
and is replaced as follows :—oxygen, chiefly by the air entering
the body by the lungs ; hydrogen, chiefly in the form of water;
nitrogen, by flesh-forming or nitrogenous foods; carbon, by
warmth-giving or carbonaceous foods; and salts, by the salts
mentioned above.


THE MATERIALS OF FOOD. 15
and poultry are flesh-formers, but are deficient in heat-
giving material, therefore we take bacon with them.
Pork is very fat, therefore we take peas pudding with it.
To corn-flour, tapioca, &c, we add milk, and so on.
A. General Statement of the Component Parts
of our Ch1ef Foods.
Milk contains
Eggs „
Meat (includ-
ing fat), .
Warmth-g1v1ng!
Mater1als.
Cream (fatty).
Yolk (fatty).
Wheat con-
tains, . .
Oats contain,
Peas and
beans con-
tain, . .
Potato con-
tains, . .
Tapioca A g
Sago . . I a
Arrowroot j g
Corn flour) a
Garden vege-^j
tables, roots (
and leaves l
contain, .)
Fruits contain
Fat.
Much starch.
Do. do.
Less starch.
Much starch.
Much starch.
Some starch.
Sugars.
Flesh-form1ng
Mater1als.
M1nerals or
Salts.
Skim milk.
White of egg.
The lean part.
Considerable
flesh-forming
material.
Much do.
Do. do.
Various salts.
Hardly any
salts; the
shell which
makes the
bones of the
chicken con-
tains limeand
other salts.
A very small
quantity.
Lime and
other salts.
Do. do.
Do. do.
Verylittleflesh-j
forming ma-
terial.
Hardly any.
Very little.
Various salts.
Hardly any.
Salts plentiful.
A little.


16 THE PRINCIPLES OF COOKERY.
The chief lesson to be learned from this chapter is,
that different classes of food must be represented in
the daily diet, and that variety of food is essential to
health.
A second important lesson is, that food which will
form flesh is to be found not only in milk, eggs, and
butcher meat, but also in vegetable food, especially
in pulses and in grains (wheat, barley, oats, &c.), and
this food in these pulses and grains is much cheaper
than the same kind of food when bought in the form
of animal food.
CHAPTER II.
THE PRINCIPLES OF COOKERY.
Food is cooked that it may be made acceptable to the
taste, and digestible.
The chief modes of cooking are roasting, broiling,
boiling, stewing, baking, and frying. Of these modes,
boiling is the most digestible; roasting the most nutri-
tious; stewing the most economical. In this chapter
we shall treat of foods as commonly known, viz.,
an1mal food (including milk and eggs) and vegetable
food. These require very different management in
cooking. Two general rules may be laid down—
1. Meat, milk, and eggs should be cooked at a
moderate heat (about 160° Fahr.).
2. Vegetables (including grains) should be cooked
for a short time at least at boiling point (212° Fahr.).
1. Animal food. Every one knows that when an
egg is boiled for four minutes the white becomes quite
solid. The material of which white of egg consists is
called albumen. Similar substances exist largely in
milk, in fish, and in lean meat, but not in fat. If milk


THE PRINCIPLES OF COOKERY. 17
is cooked at boiling point this substance turns into a
tough skin; and if fish and meat are cooked too long at
Bailing point the juice hardens and the fibre becomes
tough rags. Meat is not only unpalatable when thus
hardened, but is less digestible.
Meat to be made into soup must be differently treated
from meat to be served as a joint. To make soup,
we must draw the juices out of the meat, and for this
purpose the meat must be cut into small pieces, put
on with cold water and salt to draw out the juices,
slowly warmed, then simmered—not boiled.
If, however, the meat is to be cooked for eating, we
must on the contrary keep in the juices. This is done
by exposing the meat for a few minutes to a strong
heat which hardens the albumen on the surface, and
so forms a case which keeps the juices from running
out The special modes of forming this casing will be
found in the general directions for the different ways
of cooking. Salted meat, however, should be cooked
without this process of hardening, and should be put
on with cold water, to soften the fibre and draw out
some of the salt. The power of salt to draw out
fluids causes salted meats to be much less nutritious
lhan fresh meats; because not only is the fibre har-
dened by the salt, but the nourishing fluids are drawn
out, and are thrown away with the brine. Salt does
not affect fat in the same way—hence well-cooked
fat bacon is more digestible than ham.
Hard water is best for boiling fresh meat for eating,
as the lime in it helps to harden the outer surface.
Soft water is best for soup and salt meat, as it does
not exercise the same hardening effect. The water in
which meat is boiled should be used as stock for soups
or gravies, as certain of the nutritive properties of the
meat are found in it.


20 ADAPTATION OF FOOD.
I. Different Ages.
Infants should, if possible, be fed on their mother's
milk. When circumstances prevent this, substitutes
are required for which special recipes and directions
will be found at p. 148. The food of children from
weaning to the age of seven or eight years should
consist chiefly of milk and eggs taken separately or
made into well-cooked puddings, with bread, semo-
lina, macaroni, rice, etc. Their digestion is not
strong enough to eat much vegetable or animal food,
as these contain much fibre, which is more difficult
to digest. Meat, fish, soups, and vegetables should,
however, be occasionally given in small quantities.
Fixed hours for meals are important, as when regu-
larly given the stomach becomes prepared to receive
them. The intervals should not be longer than four
hours.1
Young persons (say from eight to twenty years
of age) require a larger quantity of all kinds of food
in proportion to their size than full-grown persons.
The exercise natural to the young uses up much of
the heat-giving foods, and increases the waste of the
body; the digestion of the young is generally active;
and, besides, fresh materials are in constant demand to
provide for the growth of the body. They should have
meals of warm food (more easily digested than cold) at
intervals of about four hours; the chief meal—dinner—
1 Children should from the first be taught to chew their food
well, not only to break down the fibre of meat but to mix the soft
starchy foods with saliva, and thus enable them to undergo the
first important change in preparing them to become part of the
human body. Children should not be enccuraged to eat between
meals, as it spoils the appetite for regular food. If really hungry,
a piece of dry bread only should be given, as this will satisfy a
child's hunger without tempting it to eat unduly at irregular hours.


22 ADAPTATION OF FOOD.
in cold than in hot weather. It is in cold weather
and climates, therefore, that fat can be most easily
digested and turned into warmth.
As cold contracts the pores of the skin, there is
then much less escape of moisture than when the
weather is warm. This moisture should be replaced
by liquids, fruits, and vegetables, in order that the
temperature of the body may be kept uniform.
Of the heat-giving foods, starches and sugars are the
most suitable for warm climates, as they are easily
digested.
III. Different Employments.
The circumstances of employment affect not only
the kinds of food consumed, but the hours of the
various meals.
In-door Occupations.—Those who are engaged
in sedentary occupations cannot, in general, digest so
much or so easily as those who are employed in active
out-door work. It is, therefore, necessary that they
should select foods that give in small bulk the amount
of nourishment required, and that these should be
served in a light and digestible form. Those engaged
in severe mental work should have animal food, if
possible, as part of their diet; garden vegetables should
be used, but in small quantities, as they are difficult to
digest. The fatty heat-giving foods should be repre-
sented in their more digestible forms of cream, butter,
dripping, or toasted bacon; and the starchy foods,
chiefly represented by bread, white or brown, should
be freely used; also well-cooked porridge with milk,
which is a nourishing, digestible, and cheap food.
Clerks and others engaged in offices should take
only a light luncheon, and defer dinner till the chief
work of the day is over. Many do themselves much


ADAPTATION OF FOOD.
23
harm by eating nothing between breakfast and a late
dinner. This in some cases leads to more being eaten
at dinner than can be properly digested, and in others
to a state of exhaustion which indisposes for eating
enough.
Persons engaged in literary pursuits, who have to
work in the evening or at night, should dine in the
middle of the day, using, if they can afford it, animal
food, with a due proportion of the other classes of food
mentioned in last chapter. Such work causes much
waste of the material of the body, especially of the
brain.1 Supper should be light, consisting of cocoa,
with bread and butter or biscuits, milk, soup, tripe,
fish boiled or fried, onions stewed with milk, stewed
macaroni, stewed fruits with rice, etc.
It is advisable that those engaged in in-door occu-
pations should, when possible, live at some distance
from their place of work, as the walk to and fro will
promote digestion as well as general health.
Out-door Occupations.—The quantity and
quality of food required for out-door workers differ
considerably from those needed by persons engaged
in sedentary occupations. The digestion being in
general more vigorous, a larger quantity of food can
be consumed, It is, therefore, advisable that a con-
siderable proportion of the flesh-forming food should
consist of materials drawn from the vegetable king-
dom, as haricot beans, peas, macaroni, grain, etc.,
because these are less rapidly digested than animal
food, and require to be taken in considerable quan-
tities to supply the necessary amount of flesh-forming
power. Further, it is not necessary to make dishes
1 White fish (variously prepared) and onions conta1n materials
which are said to be specially suited to replace the waste of the
brain.


24 ADAPTATION OF FOOD.
for out-door workers light and quickly digestible; it is
more important to have them solid and supporting.
For example, an suet puddings and dumplings, baking
powder and bread crumbs need not be used. Porridge
may be made with hot water instead of cold. Crappit
heads, fat brose, haggis, poor man's goose, fried liver
and bac<w1 (seeiecipes), and other nutritious but some-
. what indigestible articles, may safely form part of the
'diet of labouring men.
Most labourers can obtain cheese, bacon, flour,
barley, oatmeal, rice, peas, and beans. With these
and with potatoes and fresh vegetables, grown it may
be in their own gardens, a few flavouring herbs (as
thyme, mint, marjoram, sage, and parsley), which
could easily be cultivated in a small garden, they may
obtain a thoroughly nutritious and varied diet. Cheese
especially ranks near animal food in the amount of
nourishment it contains. A dinner of bread and
cheese, accompanied by half a lettuce (too little used
by the poor), or an apple, water cress, or a few dan-
delion leaves, gives all the kinds of food needed to
support the body in health.
But these materials even when more lightly pre-
pared are unsuitable for children's diet, without the
addition of milk, and it is much to be regretted that
this important element of diet is so difficult to be
obtained in country districts. The custom of allowing
each cottager grass for a cow, seems to be rapidly
dying out, and one consequence of it is that children
are insufficiently nourished. Landed proprietors and
tenant farmers could hardly confer a greater benefit
upon their cottagers, than by providing a plentiful
supply of milk for them to purchase. In places where
there is insufficient pasturage for cows, goats might be
kept.


26 ADAPTATION OF FOOD.
rice water, boiled rice, and, occasionally a mealy
potato boiled or roasted.
Constipation. Give brown bread, fresh and
stewed fruits, green vegetables, including lettuces,
water cress, dandelion leaves. A tumbler of cold
water an hour before breakfast is occasionally recom-
mended.
Indigestion and Stomach Complaints. If
a doctor is in attendance the diet will of course be
regulated; but where there is no doctor the sufferer
may be cautioned generally against the use of the
following articles of diet, which are difficult of diges-
tion:—flatulent vegetables (as peas, beans, cabbage);
fat and greasy dishes, warmed up meats, too many
sweet dishes, and much tea. Give digestible food
plainly dressed; in meats prefer mutton and tripe; give
stale or toasted bread, rice, white fish, spinach, vege-
table marrow, the flower of cauliflower or brocoli, fruit
(if taken at all) only in the morning and quite ripe.
Milk generally requires to be mixed with warm water
or with potash, soda, or lime water; half a tumbler,of
warm water (not hot) taken during dinner or half an
hour after it, promotes digestion.
Colds and Influenza. Avoid much solid food.
Take soft food such as bread and milk, milk puddings,
and soups, also warm drinks to produce perspiration,
as gruel, oatmeal drink, tea, (not coffee as it checks
perspiration).
Beef Tea is of much value during most severe
illnesses, as patients can often take it when nothing
else is acceptable. It is however not sufficient alone
to sustain strength for any length of time; it is only
one part of meat, and unless the fibre of meat (or
some other flesh-forming food corresponding to meat)
and warmth-giving food are given soon, the patient


TO CLEANSE UTENSILS. 35
after the light is put to the fire, it is the mixture of one
part of air (oxygen), with the fuel, that enables the fire
to burn. Put two or three cinders in the bottom of the
fireplace with spaces between; crumple up loosely pieces
of paper and lay them in next. Then place well dried
sticks loosely one across another. Finally, lay lightly
some larger cinders on the top. Light the f1re, and
let it catch thoroughly before adding coal and more
cinders.
Iron Pans.—Wash thoroughly outside and inside
with hot water and soda. Rub the inside with a
washing cloth or pot range1 with soap and sand and
a little hot water. Rinse well with hot water; dry. If
onions have been cooked in the pan, the odour may
be removed by using fine ashes instead of sand.
Enamelled Pans.—Wash well inside and outside
with boiling water and soda. Then rub the inside
with crushed egg shells, soap, and a little hot water.
Rinse well with hot water; dry.
Brass Pans.—If the pans have stood unused for
some time, rub them with vinegar and salt to remove
any verdigris. Clean with polishing paste, or with
bath brick dust and water, then rinse well out with
hot water and polis with a soft cloth or chamois
leather.
Copper Pans.—Rub a grated and squeezed lemon
skin with soap, and dip it in brick dust. Clean the
outside of the pan with this or with vinegar and salt,
till the copper is quite bright. Do not use any acid
for the inside. Clean it with sand and soap, then
with soap and water alone. Rinse well with hot
water; dry. Copper pans are not required for any
recipes given in this book.
1 Chiefly used in Scotland. It consists of a bunch of stift fine
twigs or heather roots, cut evenly across and tightly tied together.


GENERAL DIRECTIONS—ROASTING. 39
over. If, however, the piece of meat is very thick,
allow half an hour over. Young and white meat
(veal, lamb, pork) require twenty minutes to each
pound and twenty minutes over. They are unwhole-
some when underdone.
Sweep up the hearth, and make up a large fire in a
well-polished fireplace an hour before it is wanted, so
as to have it bright and glowing. Do not let the fire
go down while the meat is roasting: add small pieces
of coal or large cinders occasionally, so as to keep it
up. Hang the meat by the small end to the hook of
the jack. When there is no jack, the meat may be
hooked to a skein of twisted worsted suspended from
a hook projected from the mantel-shelf. Wind up the
jack, or twist the worsted, so as to make it spin slowly.
Place the dripping pan under the joint. If you have
a meat screen see that it is bright (so as to throw back
the heat upon the joint), and place it before the fire.
Meat should be placed for the first ten minutes as
near the fire as can be done without scorching, as the
great heat hardens the outside, and keeps in the juices.
Baste it as soon as the fat melts. Basting prevents
the meat becoming dry and scorched. Then withdraw
the meat 15 or 18 inches from the fire, and baste it
frequently whilst cooking with the dripping produced
by the melting of the fat.
A lean piece of meat should be basted with hot
dripping melted for the purpose. The meat may be
dredged 'with flour a quarter of an hour before it is
quite ready, to make it browner and to thicken the
gravy a little. When it is placed on a dish (called in
Scotland an ashet), sprinkle it with a little salt. Be-
fore making sauce of the brown gravy, pour away the
dripping from the dripping pan (keep this dripping for
other purposes), add a little boiling water to the browned


44 GENERAL DIRECTIONS—BAKING.
the meat or vegetables should be frequently turned to
prevent hardening. Bacon does not require fat at all
as its own melting fat is sufficient. Chopped vege-
tables, such as cabbages and potatoes mixed (the
bubble without the squeak), are excellent food, with a
little dripping, and may be done in a frying-pan. Cold
pudding may be cut in slices and fried in this way.
Baking.
Baking is cooking by means of heated air in a
confined space called an oven. Bread, cakes, and
pastry are usually cooked in this way. As a general
rule, anything containing starchy materials, as flour,
arrowroot, etc., should, if not previously boiled, be
first placed in a hot part of the oven to burst the
starchy grains and enable them to mix thoroughly
with the surrounding liquid; they should then be
removed to a cooler part, to cook slowly without
scorching. If pastry is put at first into a cool part
of the oven, the fat melts; but as the starch grains
of the flour are not burst, they cannot absorb the fat,
which runs out and makes the paste greasy and heavy.
The proper management of an oven must be the
result of experience, as it is impossible to give exact
rules. A large brick oven gives the most steady heat.
Iron ovens become easily overheated, and small iron
ones are apt to scorch what is cooked in them unless
carefully regulated. Therefore, bread should be
divided into smaller loaves when baked in a small
oven, to prevent the outside being browned while the
inside is still uncooked.
To test an oven, put into it a piece of stale crumb
of bread; if in five minutes it is a golden colour, the
oven is hot enough for cooking pastry or bread; if, on
the contrary, the bread becomes dry and only slightly


46
SOUPS.
Explanation of various terms:—
To break flour is to mix in very gradually a small quantity of
cold liquid, stirring it until it is smooth.
To bind a mixture is to add milk or egg to make it hold
together.
To brown meat, etc., is to place it in a small quantity of hot
f. t, and not turn it until the part is brown.
To burst rice is to put it on in cold water and bring it to the
boil. This bursts the grains of starch.
To clean currants is to rub them (the stalks being previously
picked) in a damp cloth till clean, or to sprinkle a little flour
over them and rub them in a dry rough cloth.
To core is to remove the heart of an apple or pear; this is
either done when the apple is whole with a special utensil called
a corer, or, after it is quartered, with a knife.
To grease a dish, paper, etc., is to rub soft fat, such as dripping
or butter, over it. It is best to grease a dish with the fingers or
a piece of paper, and to spread the fat on paper with a knife.
To parboil is to boil anything until half cooked.
To scald vegetables, etc., is to pour boiling water over them
for a few minutes, and then throw away the water.
To scald milk is to bring it almost, but not quite, to the boil.
To shred suet 1s to cut it with a sharp knife so thinly as to be
almost scraping; the suet should be so thin as to curl up.
To wash rice, barley, etc., is to pour cold water over them,
stir and pour off the water, repeating this till the water poured
off is quite clear.
VII.—SOUPS.
Although many of the following soups can be made
with water, they will be richer and more nourishing if,
instead of water, they are made with the liquor in which
meat has been boiled, liquor from the stockpot, stock
made with a few cooked or uncooked bones, or gravy
left over from stews. The flavour of soup may be
inexpensively varied by any of the following herbs,
either used separately or one sprig of several of them
may be tied together in a small bunch and put in the
soup and removed before serving: sprrel, parsley,


SOUPS,
47
sage, mint, thyme, marjoram, and bay leaf.1 Celery
seed is also a pleasant flavouring and inexpensive.
About half a teaspoonful may be used, tied loosely in
a piece of muslin, and removed before serving.
Stockpot.—Put into a goblet or stockpot all odd
scraps of meat, cooked and uncooked, which cannot
be used otherwise; pieces of skin; bones (chopped
into small pieces), cooked or uncooked. Cover with
plenty of water, simmer slowly but steadily beside the
fire. This should furnish material for sauces and soup;
pieces of bread, cold vegetables, remains of sauces,
&c, should be used up to thicken and flavour it. In
winter the stockpot should be entirely cleared out
once a week, and in summer twice a week.
Pan Kail.—Required: 1 oz. barley; turnip;
1 leek; small cabbage; Y-z carrot; % oz. dripping,
Z pints water; y2 teaspoonful salt; % teaspoo 'ul
pepper; 2 teaspoonfuls sugar.
. Cleanse the vegetables as directed at page 37. Wash
the Parley in several waters and soak it for two hours,
then put it into the 1quart of cold water with the
dripping, pepper and salt. While this is coming to
the boil, chop the cabbage and leek together, put them
into a bowl and pour boiling water over them; cover
the bowl, and let them stand ten minutes. This draws
out the indigestible part of the green vegetables.
Pour away this water; chop the turnip and half of
the piece of carrot. As soon as the water with the
barley in it comes quite to the boil, skim it carefully,
add all the chopped vegetables gradually and bring
again to the boil. Let the whole boil slowly for about
'This is the lat1rus nobilis or sweet bay, sometimes called the
sweet scented laurel. It must not be confused with the cerasus
laurocerasus, called the common bay or cherry laurel, which has the
flavour ot bitter almonds, and is, when used in excess, very hurtful.


48
SOUPS.
two hours, being careful not to let it go off the boX
When, it is about half cooked, grate the other half of
the piece of carrot; add this and the sugar. If the
kail is too thick, and you wish to add water, be sure
that the water added is boiling.
Broth.—Make it in the same way as pan kail, but
take 2 quarts of water instead of 1'y2; and instead of
dripping put in some bones, or a small piece of neck
of mutton, or a piece of beef, or a well cleansed sheep's
head. If a sheep's head be used, not less than 4
quarts of broth should be made with vegetables in
proportion. It takes at least four hours to cook.
When you take it out of the broth sprinkle over it
some bread raspings, put some little bits of dripping
on it, and brown it before the fire.
Potato Soup.—Required 1 lb. potatoes; 1 onion;
2 oz. dripping; 1% quarts water; % teaspoonful salt;
1 pinch pepper; ^ teaspoonful sugar.
Wash, pare, slice and parboil the potatoes; skin
and scald the onion; chop it. Place the potatoes,
onion, dripping, pepper and salt in the cold water;
bring to the boil and boil till quite soft (about an
hour). Crush the potatoes and onion with a fork or
spoon till smooth. Add the sugar and let the soup
boil up again. Instead of an onion, half a carrot
(grated) may be used. If the soup is wanted richer,
half a pint of milk may be added (after the potatoes
are crushed) instead of the same amount of water.
Peas Soup.—Required: lb. split peas; 2 oz.
dripping; 1 piece of soda (size of large pea); 3 pints
water; % teaspoonful salt; 1 pinch pepper; % tea-
spoonful sugar.
Soak the peas overnight in cold water, with the
piece of soda to soften them; pour away the water,
with any of the peas floating on it; place the peas
i


SOUPS.
49
with the dripping in a pan with the three pints of
cold water; bring to the boil; boil slowly till the peas
are quite soft (about four hours); crush the peas with
a spoon till smooth; add the salt, pepper, and sugar;
boil up again. Serve with small squares of dry toast.
A teaspoonful of dry powdered mint may be served
with the soup; or it may be flavoured with half a tea-
spoonful of curry powder broken with cold water, and
added to the soup an hour before it is ready.
Haricot Bean Soup.—Required: y?, lb. haricot
beans; 1 oz. dripping; 1 piece of soda (size of large
pea); 1 pint milk; 2 pints water; % teaspoonful salt;
1 pinch of pepper; % teaspoonful sugar.
Prepare in the same way as peas soup, except that
the beans should be rubbed through a colander to
keep back the skins (which are difficult to digest,
though nourishing), and the milk added before boiling
up again. 1 oz. dripping may be used instead of
milk.
Lentil Soup.—Required: lb. lentils; 2 oz.
dripping; 3 pints water; 1 oz. flour; 1 pinch pepper;
% teaspoonful salt. Egyptian lentils are best.
Soak the lentils all night in plenty of cold water;
next morning stir them well up, as there is generally a
good deal of earth about them; pour off the water; if
not clean wash them repeatedly.
Put them into the three pints of cold water with the
salt and pepper; boil till quite soft—from two to three
hours. Put the dripping in a very small pan; let it
melt and brown a little; stir in the flour. Stir in
gradually a teacupful of the soup; put the mixture into
the pan with the lentils and water; cook for ten minutes
longer, and serve hot. An onion is an improvement
j. to this soup.
Milk Soup.—Required: 1 lb. potatoes; 1 oz.


5°
SOUPS.
crushed sago; 2 onions; 1 pint milk; 1 quart water;
1^ teaspoonful salt; 1 pinch of pepper.
Wash, pare, slice, and parboil the potatoes; pour
away the water; skin and scald the onions; chop
them. Place the potatoes, onions, pepper and salt
in the quart of cold water; bring to the boil, and boil
till quite soft (about half an hour). Crush the potatoes
and onions with a fork or spoon till smooth; add the
milk and the crushed sago, stir constantly till it boils,
then boil for about ten minutes—that is, till the sago
is quite clear and cooked. This soup may be made
richer by adding 1 oz. of butter or dripping to the
quart of cold water; also by putting a yolk of an egg
well beaten in the tureen, and mixing the cooked soup
slowly with it. The soup must be off the boil, or the
egg will curdle.
Cabbage Soup.— Required: 1 small cabbage;
2 large potatoes; 1 oz. dripping; 2 quarts hot water;
% teaspoonful salt; teaspoonful pepper.
Cleanse the cabbage (see page 37); cut it into very
thin shreds and scald them. Wash, pare, slice, and
parboil the potatoes, and pour away the water. Put
the cabbage, potatoes, dripping, pepper, and salt in
two quarts of hot (not boiling) water; boil very fast for
half an hour; draw to one side of the fire, and cook
slowly for an hour and a half longer. Crush the
vegetables with a fork; boil up again; serve with small
squares of dry toast. If desired, 1 oz. of dry grated
cheese may be put into the soup tureen before the
'soup is poured into it.
Onion Soup.—Required: 2 onions; 2 oz. dry
grated cheese; 1 y 2 oz. flour; 2 oz. dripping; 3 pints
cold water; teaspoonful salt; 1 pinch pepper.
Skin and scald the onions; let them become cold
and quite dry. Cut into thin slices and dry them; fry


SOUPS.
in the dripping till a pale yellow colour; then add the
flour, and with a spoon stir till the flour is quite brown
(but not burnt). Remove the pan from the fire, and
allow the contents to cool. Pour in the water gradu-
ally, stirring constantly. Put the pan on the fire again,
and when it boils add the cheese, pepper, and salt,
and simmer very gently for a quarter of an hour,
stirring continually. Serve small squares of dry toast
separately.
If a more delicate soup is wanted, pass it through a
colander when ready, to keep back the pieces of
onion.
Brown Vegetable Soup.—Required: a small
carrot; 1 small turnip; 1 small onion; 1 oz. oatmeal;
1 oz. dripping; 3 pints cold water; % teaspoonful
salt; 1 pinch of pepper.
Cleanse the carrot and turnip; skin and scald the
onion. Chop them all very small and dry them with a
cloth. Brown the vegetables to a golden colour with
the dripping in a stew pan; put in the oatmeal, stirring
till it also is a golden colour. Draw the pan to one
side to allow the contents to cool a little. Pour in the
cold water gradually, stirring till the whole is quite
smooth. Bring to the boil, and boil slowly for at least
one hour. Add the pepper and salt a quarter of an
hour before serving.
Any other vegetables may be used instead of the
above. Flour may be used instead of oatmeal.
Bread Soup.—Required: % lb. scraps of bread;
1 oz. dry grated cheese; 1 oz. dripping; 3 pints cold
water; teaspoonful salt; 1 pinch pepper; 1 pinch
grated nutmeg.
Put the bread in the cold water with the dripping,
salt, and pepper; bring slowly to the boil and simmer
gently for one and a half hours. Crush the bread


52
SOUPS.
smooth. Add the grated cheese, boil five minutes
longer, pour the soup into the tureen, add the grated
nutmeg and serve hot.
This soup may be made richer by using a yolk oi
an egg, as in milk soup, page 50.
Vegetable Soup.—Required; ^ cabbage 01
lettuce; y2 carrot; y2 turnip; 1 onion or leek; 1 oz.
scraps of bread; 2 quarts water; teaspoonful salt 3
% teaspoonful pepper.
Cleanse and prepare the vegetables; chop them
very small. Break the bread into small pieces; put it
on with the cold water; bring to the boil; add the
other ingredients gradually, so as not to cool the
water. Boil slowly for about one and a half hours,
until the vegetables are thoroughly soft. Rub the
soup through a colander to make it quite smooth.
Heat again and serve.
Any other vegetables in season may be used instead
of those mentioned. The soups may be made richer
by putting a well-beaten yolk of egg in the tureen; and
gradually stirring the soup in with it.
Fish Soup.—Required: 2 quarts of the liquor fish
has been boiled in; the bones, fins, and head; 2 oz.
whole rice; t tablespoonful finely chopped parsley;
1 small onion; 1 blade mace; y2 teaspoonful salt;
% teaspoonful pepper.
Place the bones, fins, and head in the liquor;
simmer for one hour; remove them. Skin, scald, and
chop the onion; wash the rice; place these in the
liquor with the pepper, salt, and mace; simmer from
half an hour to three quarters of an hour. Wash the
parsley, remove it from the stalks, dry, and chop; add
it ten minutes before the soup is served. Cold cooked
fish may be broken into small pieces and served in
the soup.


SOUPS.
53
Ox-cheek Soup.—Required: 1 ox cheek; 2 car-
rots; 2 turnips; 2 onions; a small bunch of savoury
herbs or teaspoonful celery seed; 1 oz. flour;
r oz. dripping; 5 quarts water; 1 tablespoonful vinegar;
1 teaspoonful browning; 1 dessert spoonful brown
sugar.
Soak the cheek all night in salt and cold water, to
cleanse it; wash thoroughly in warm water. Remove
the soft bones from the nostrils. Cleanse and prepare
the carrot and turnips; cut them into small pieces;
skin, scald, and slice the onions. Dry all the pieces;
brown them slightly with the dripping; pour away the
dripping. Place the ox-cheek and the vegetables in a
large saucepan with the hot water, flavouring, vinegar,
and browning. Bring slowly to the boil, skim care-
fully, then simmer for about five hours. Break the
flour with cold water. An hour before the soup is
ready, draw the pan aside, cool a little, and stir in the
flour; then finish the cooking, stirring occasionally, as
the flour is apt to stick to the pan. Serve the cheek
separately, with a little of the soup as gravy.
Two oz. semolina or crushed tapioca may be used
instead of the flour.
Ox-tail Soup.—Required: 1 ox tail; 1 oz. drip-
ping; 1 bunch flavouring herbs or ^ teaspoonful
celery seed tied in a small piece of muslin; 1 oz. flour,
2% quarts hot water; teaspoonful browning; j4
teaspoonful salt; % teaspoonful pepper.
Divide the tail into joints; remove the fat from it;
brown the pieces with the dripping in a stewpan; pour
off the dripping; add the water, flavouring and brown-
ing. Bring slowly to the boil, skim carefully, then
simmer from four to five hours, till the meat is tender.
Break the flour with cold water. An hour before the
tail is ready, draw the pan aside, cool a little, and stir


54
SOUPS.
in the flour. Then finish the cooking, stirring occa-
sionally, as the flour is apt to stick to the pan. Serve
the soup with the pieces in it, or serve the soup and
the pieces separately.
Kidney Soup Required: y2 an ox kidney or
2 sheep's kidneys; 2 small turnips or r large; 2 small
carrots or 1 large; 1 small onion; 2 tablespoonfuls of
flour; 1 oz. dripping; 2 quarts hot water; 1 table-
spoonful ketchup; 1 teaspoonful colouring; 1 tea-
spoonful vinegar; y2 teaspoonful salt; % teaspoonful
pepper.
Wash and pare the vegetables; prepare the onion
by steeping it for half an hour in a basin of hot water;
pour this water away, and chop the onion. Cut the
turnips and carrots into very small square pieces;
cut the kidney into very small pieces, sprinkle them
with a tablespoonful of flour, and mix well together.
M'elt the dripping in a saucepan, add the kidney, and
stir for a few minutes; then add the vegetables, salt,
pepper, hot water, vinegar, ketchup, and colouring.
Boil slowly for three hours, removing the scum when
it rises. Mix half a teacupful of cold water gradually
into a tablespoonful of flour, stirring it till smooth, and
add to the soup. Boil for ten minutes, and serve.
Hotch-Potch.—Required: 1 lb. neck of mutton;
1 pint chopped young carrots, turnips, and cauliflower;
lettuce; ^ pint green peas; y2 pint broad beans;
2 onions (previously parboiled); 2 quarts water; 1
teaspoonful salt; teaspoonful pepper; 2 teaspoon-
fuls sugar.
Put the meat and the salt on with cold water. When
it comes to the boil skim it carefully. Let the cauli-
flower and lettuce lie in salt and water for half an hour;
break the cauliflower up into little sprigs, and chop the
lettuce; shell the peas; shell and skin the beans;


SOUPS. 55
pare the turnips, scrape the carrots; chop them small
with the onions; put all the vegetables, except one-
half pint of peas, into the boiling liquor; boil slowly
three or four hours, according to the age of the
vegetables. Young vegetables require less boiling
than old ones. When the soup is half made, add the
rest of the peas and the sugar. When ready, remove
the mutton and serve. Serve the mutton separately.
Hotch-Potch should be quite thick. If wished,
neatly trimmed chops may be added to the soup when
it is half cooked, and served in it.
Curry Soup.—Required: % lb. rice; 2 small
onions or 1 large apple; ]4 teaspoonful curry pow-
der; % teaspoonful sugar; 1 oz. dripping; 3 pints
cold water% teaspoonful salt.
Skin, scald, and chop the onion; pare, quarter,
core and chop the apple; wash the rice. Melt the
dripping in a stew pan; brown the onion and apple
in it Draw the pan to the side of the fire; break the
curry powder with a little cold water; add it, the rice
and water, to the pan, stir well. Place on the fire
and boil with the lid on till the rice and onion are
thoroughly cooked, about three-quarters of an hour,
stirring occasionally.
The liquor fish has been boiled in may be used
instead of water.
Economical Brown Soup.—Required: about
2 lbs. roast beef bones; 1 small carrot; 1 small
turnip; 1 small onion; 1 dessert spoonful flour or
corn flour; 1 oz. dripping; 2 quarts cold water; 1
tablespoonful ketchup; % teaspoonful browning; ^
teaspoonful salt; 1 pinch pepper.
Cleanse, prepare, and slice the vegetables (see page
37); break the bones into several pieces. Brown the
vegetables with the dripping in a saucepan; draw it


56
SOUPS.
to the side of the fire, add the bones, water and
seasoning; simmer gently for 3 or 4 hours, skimming
carefully. Half an hour before it is ready, break , the
flour with a little cold water, and stir it carefully into
the soup. When ready, remove the bones and
vegetables, serve the soup. The bones may be used
again in the stockpot; the vegetables may be usee
for vegetable soup, or for thickening any soup.
Richer Brown Soup.—Prepare and cook as in
last recipe; but, instead of roast beef bones, use 1 lb.
leg of beef; cut it into two or three pieces, and brown
it with the vegetables.
Pot-au-Feu.—Required: 2 lbs. ribs of beef; 1
small cabbage; 1 ordinary sized carrot; 2 small white
turnips; 1 leek or onion; 4 large potatoes; 1 bay
leaf; ^ teaspoonful celery seeds tied in a piece of
muslin ; 4 pints hot water; oz. salt; 6 pepper corns.
Put the beef into a saucepan and cover with
the hot water, add the salt and pepper. Cover the
saucepan and put it on the side of the fire, that it
may come to the boil very slowly. When boiling,
skim with an iron spoon, cover, and simmer very
slowly for 1 y2 hours. Prepare the vegetables (see
recipes page). Scald the cabbage, add it, the
carrots, bay leaf and celery seed; simmer for half an
hour. Then add the leek, turnips, and potatoes, and
allow the whole to simmer for another hour. If the
meat cooks fast, it will fall to pieces and have no
taste. Remove the celery seed and the pepper
corns; arrange the meat on a large dish; place all
the vegetables round the meat; pour a large cupful
of the broth into the dish, and serve hot. Remove
the fat from the broth, break some dry rusks in a soup
tureen, and pour the boiling broth over them. Keep
the meat hot while the soup is served.


SOUPS.-
57
The potatoes can be made more digestible by par-
wiling them, and adding them later. To keep them
rom breaking, put them on the top of the meat and
tther vegetables, and, before dishing the meat, lift
hem off carefully with a spoon.
This is a very economical dish when vegetables are
:heap, and, as it must be cooked very slowly, it
equires little fuel. In France large earthenware
iaucepans are used for the pot-au-feu.
Stock.—Required: 1 lb. leg of beef (lean) ; 1 small
:arrot; 1 small turnip; 1 very small onion; 1 sprig
ja1sley; 1 small bay leaf; 1 clove; 3 or 4 pepper
:orns; 3 pints cold water; teaspoonful salt.
Prepare the vegetables (see page 37); cut them
nto thick slices; cut the meat into small pieces; put
he vegetables and meat into a saucepan with the
parsley, bay leaf, prepared onion, salt and cold water.
Cover the saucepan and allow the water to come
ilowly to the boil; skim well; add the pepper and
the clove, and simmer very gently for four hours.
Lay a clean cloth in a colander; strain the stock
hrough it into a basin. Let it get cold, and remove
ill the fat.
Clear Soup.—Required: 1 pint of stock; the
ivhite and shell of 1 egg.
Remove all fat very carefully from the stock; put
the stock into an enamelled pan with the white of
egg and the shell; whisk all together till the stock
£oks frothy on the surface, then stir over a slow fire
till it steams. Leave off stirring, and allow the soup
to boil thoroughly for about five minutes; draw the
pan to the side of the fire, and let it stand for about
fifteen minutes -to allow the scum to rise and curdle.
Lay a clean cloth in a colander; strain the soup
through it into a basin. Cut neatly small pieces of


58
FISH.
vegetables; boil them till tender; add to the strained
soup; add also a very small piece of loaf -sugar, as it
makes the soup sparkle. Heat the soup, and serve.
VIII.—FISH.
To Fry Fish.—(See general directions for frying,
page 43.)—Clean and dry the fish well, cut it into
neat pieces, and prepare them for frying in one of the
following ways :—.
1 st. Break flour with enough of cold water to make
it a thick batter; dip each piece of fish into this, and
fry.
2nd. Brush the pieces over with milk; toss them in
flour in a sheet of kitchen paper; shake oft' the loose
flour; fry.
3rd. Dip the pieces into batter No. 1 (as above);
toss them in stale bread crumbs in a sheet of kitchen
paper; shake off the loose crumbs; fry.
4th. Break an egg on a plate; beat it up slightly;
dip the pieces in this; toss them in stale bread
crumbs in a sheet of kitchen paper; shake off the
loose crumbs; fry.
Instead of bread crumbs prepared from the crumb
of bread alone, crusts or any stale bread may be used,
which are dried in the oven (not allowed to brown),
pounded and kept in tightly corked bottles for use.
Pounded rusks or water biscuits may be used instead
of bread crumbs.
Filleted Fried Fish.—A thick fish, such as
haddock, should be filleted before frying. This is done
by cutting the flesh off at the back, beginning at the
head, using a sharp knife. The bones should be used
for soup or sauce.


FISH.
59
Fried Herrings.—Required: 2 herrings; 1 oz.
oatmeal; 1 oz. dripping.
Cleanse and dry the herrings; cut off their fins;
toss the herrings with the oatmeal in a sheet of kitchen
paper till as much as possible has stuck to them.
Heat the dripping in a frying pan; fry the herrings
for about f1ve minutes.
Boiled Fish.—Boil according to general directions
given at page 41. Serve with melted butter, parsley
sauce, or egg sauce.
Boiled Salt Fish.—Soak the fish all night in
cold water; cut it in neat pieces; place them in a
pan with plenty of cold water. Bring to the boil, and
simmer for from 20 minutes to half-an-hour. Serve
with egg sauce.
Fish Cakes.—These may be made of any pieces
of fish, cooked or uncooked.
1st Way—Required: y2 lb. cold fish; j£ lb. cold
mashed potatoes; y oz. dripping; about 1 table-
spoonful of milk; teaspoonful salt; teaspoonful
pepper.
Remove the skin and the bones carefully from the
fish; break it into small pieces; mix thoroughly with
the potatoes, melted dripping, salt, pepper, and milk.
Shape into neat small cakes upon a floured board,
with a knife dipped in flour. Brush over with a little
milk, and toss in flour in a sheet of kitchen paper;
shake off the loose flour; fry.
2nd Way.—Prepare as in first way, using bread
crumbs, and y2 teaspoonful of finely chopped parsley
instead of potatoes.
yd Way.—Prepare as in first way, using cold
boiled rice instead of potatoes.
In the above three ways, instead of brushing with
milk and using flour, egg and bread crumb may be used.


6a
FISH.
Fish Pudding.— Prepare the mixture according
to first, second, or third way of making fish cakes.
Instead of shaping into cakes and preparing for fry-
ing, place the mixture in a well-greased pie dish.
Place small p1eces of dripping over the top, and
brown in an oven or before the fire.
Savoury Fish Pie.—Required: lb. cold boiled
salt fish; y 2 lb. cold mashed potatoes; 2 onions, pre-
viously boiled; 1 y2 oz. dripping; ^ teaspoonful
pepper.
Break the fish into small pieces; mince the onion.
Grease a small pie dish well; place a layer of fish at
the bottom, then a layer of potatoes with onions
sprinkled over; then fish, potatoes, and onions again.
Place small pieces of dripping over the top, and
brown in an oven or before the fire.
Baked Fish.—Required: a flat fish; 1y 2 oz. drip-
ping or butter; 1 dessert spoonful stale bread crumbs;
1 teaspoonful chopped parsley; 1 small onion boiled
and chopped; ]4 gill water; teaspoonful vinegar;
^ teaspoonful salt; ^ teaspoonful pepper.
Melt half of the dripping in a tin baking dish; cut
the fins off the fish; clean it; place it in the dish and
pour the water and vinegar over it. Mix the parsley,
onion, salt, pepper, and bread crumbs; sprinkle them
over the fish; place the dripping in small pieces over
the fish; bake in an oven for from ten to twenty
minutes, according to the thickness of the fish.
The dish is more delicate if lemon juice is used
instead of vinegar.
Haddock Stuffed and Baked.—Required: 1
haddock; 2 y 2 oz. bread crumbs; 1 dessert spoonful
chopped parsley: 1 dessert spoonful chopped onion
(previously boiled); 2 oz. dripping; 1 tablespoonful
milk; teaspoonful salt; teaspoonful pepper.


FISH. 61
Clean and wipe out the haddock; cut off the fins.
Rub 1y2 oz. bread crumbs and 1 oz. dripping well
together; add the chopped parsley, onion, salt, and
pepper; stir in the milk to bind it. Stuff the mixture
into the haddock, sew it up neatly and place it on a
greased baking tin. Brush it over with melted dripping,
sprinkle with the rest of the bread crumbs, and bake
in an oven (basting occasionally) for about half an
hour.
This dish may be improved by using butter instead
of dripping, and an egg instead of milk.
Baked Herrings.—Required: 2 fresh herrings;
say 1 gill water; say 1 gill vinegar; 6 pepper corns;
1 blade mace; ^ teaspoonful salt.
Cleanse and dry the herrings; cut off the heads,
tails, and fins. Cut from the opening already made
for cleaning down to the tail end. Lay them on their
backs; remove the bones; sprinkle the salt over
them; roll them up, beginning at the tail end. Place
them in a small pie dish with the pepper corns and
mace; pour over them enough vinegar and water to
cover them; bake in the oven for three quarters of an
hour.
Stewed Herrings.—Prepare in the same way as
in the last recipe, but instead of baking in a pie dish
stew slowly in a pan for half an hour.
Stewed Plaice.—Required: 1 small plaice;
about 1 pint hot water; 1 gill milk; y2 oz. butter; 1
yolk of egg; 1 tablespoonful flour; 1 tablespoonful
chopped parsley; teaspoonful vinegar; tea-
spoonful salt; 1 pinch pepper.
Cleanse and dry the plaice; cut it into square
pieces; put into a stewpan with enough hot water just
to cover them. When it has come to the boil simmet
for about five minutes. Remove the pieces of fish and


FISH.
put them on a plate; let the liquor in the pan cool a
little. Break the flour with the cold milk; add it to
the water the fish has boiled in, with the butter, vinegar,
pepper, and salt; stir till smooth; boil well for ten
minutes. Remove the pan from the fire, and put the
pieces of fish back into the pan for two or three
minutes to warm them. Mix the yolk and parsley
together in a basin; add a small quantity of the
sauce to it; stir, and pour the whole into the pan.
Serve.
Any other white fish may be stewed in the same
way.
Broiled Mackerel—Required: 1 mackerel; % oz.
dripping or butter; 4 sprigs of parsley; 1 pinch of
salt; 1 pinch of pepper.
Open the fish by cutting it down the back. Wash
it well in cold water, and dry it with a cloth. Rub a
hot girdiron with a greased paper and lay the fish on it
over a clear fire; when brown on one side turn over
on the other. Wash the parsley in cold water; pick
it off the stalks; dry it with a cloth; chop finely;
mix with the butter on a plate, using a knife; add to
it the salt and pepper. Put the fish on a hot plate,
and spread the butter on the fish.
Any other fish may be cooked in the same way with
or without the parsley and butter.
Finnon Haddocks.—Required; 1 small finnon
haddock; oz. butter; pint milk; % teaspoonful
flour.
Wipe the haddock with a damp cloth; cut it into
four pieces; roll the pieces in the flour; place them
in a stew pan with the milk and the butter. Bring
very slowly to the boil and simmer slowly for about
five minutes. Serve on a very hot plate with the sauce
round it
.


64
MEAT—ROASTING.
Roast Pork.—Score the skin with a knife; cook
according to rules given at page 38. Serve with
apple or onion sauce.
Roast Heart.—Required: 1 ox heart; lb. bread
crumbs; 2 oz. dripping or suet; 2 tablespoonfuls milk;
2 onions (previously boiled); ^ teaspoonful powdered
sage; teaspoonful salt; % teaspoonful pepper.
Lay the heart to soak in cold water and salt to draw'
out the blood. Clean it well, taking care to remove
all the clots of blood. Cut off all the loose flaps and
the coarse fat; dry thoroughly. Put the bread crumbs
and dripping into a basin, rub thoroughly together.
Chop the onions finely, add them, the sage, pepper,
salt, and milk. Mix well; stuff the heart with this
mixture and sew it up. Roast according to general
directions, and serve very hot. Instead of sage and
onions, minced parsley and mixed herbs may be used.
A Sheep's Heart may be cooked in the same
way. As it is small, it should be roasted either in the
oven or in a pan.
Savoury Roast.— Required: 1 lb. stewing steak
thinly cut in one slice; 3 tablespoonfuls stale bread
crumbs; 1 small onion (parboiled); teaspoonful
powdered sage; 2% oz. dripping; 1 tablespoonful
milk; % teaspoonful salt; % teaspoonful pepper.
Rub y2 oz. dripping finely into the bread crumbs;
chop the onion small; add it to the bread crumbs
with the sage, salt, and pepper. Stir in the milk to
bind the mixture; roll this into the meat; fasten the
roll with string. Melt the 2 oz. dripping; roast the
roll in the oven or in a pan, basting with the melted
dripping.
Roast Fowl.—Required: a young fowl, 2 oz.
dripping. For drawing and trussing a fowl, see page
84. Melt the dripping in the dripping-pan; hang


MEAT—BROILING, BOILING. 65
he fowl before the fire, and baste constantly while
roasting. Cook for from three quarters of an hour to an
hour. Make the gravy as for other roasted meats (see
page 39). Stock made from the giblets may be used
instead of boiling water. Serve with fried sausages or
bacon round it; and with bread sauce served in a
separate dish.
X.—BROILING.
Beefsteak.—Required: y2 lb. steak, 1 small pinch
salt. Have the steak newly cut from old-killed beef.
It should be about 1 inch thick. Cook for about
ten to fifteen minutes, according to general directions
(page 40). When ready, sprinkle a pinch of salt oyer
it Serve immediately, and very hot.
Mutton-steak may be cut from the leg.
Chop.—Required: 1 chop, 1 small pinch salt.
Have the chop newly cut from old killed mutton; it
should be from three quarters of an inch to an inch
thick. Cook for about ten to fifteen minutes, accord-
ing to general directions (page 40). When ready,
sprinkle a pinch of salt over it. Serve immediately,
and very hot.
XL—BOILING.
The liquid in which meat has been boiled should
be used for soups and gravies.
Leg (Scotch, gigot) of Mutton.—Cut off the shank
and use it for soup or gravy. Boil according to
general directions (page 41). Serve with pieces of
boiled carrot and turnip placed round the leg, and
cover with caper sauce.
Corned Beef.—-Cook according to general direc-
tions. Serve with boiled greens, carrot, and turnip
arranged round the meat, and some of the liquor it


66
MEAT—BOILING.
has been cooked in as gravy. Norfolk dumplings
may be served with corned beef.
A Ham.—If the ham is very salt and dry, soak in
warm water for a day and a night; if-not, twelve
hours are sufficient. Put the ham into a large pan,
cover it well with cold water, bring slowly to the boil,
skim well, and simmer gently till tender. A ham
weighing 10 lbs. will take about four hours to cook.
When ready, peel off the rind carefully, and dredge
over with finely-sifted bread-crumbs, slightly browned
previously in the oven or before the fire.
If the ham is wanted cold, place it, after the rind
has been removed, in a large basin; cover it with the
hot water it has been boiled in, removing the fat
floating on the top. When cold, remove the ham and
dredge it with the browned bread-crumbs.
Boiled Fowl.—Required: 1 fowl; j£ oz. butter;
boiling water; 1 teaspoonful salt.
Butter a piece of kitchen paper, and fold the fowl
in it. Put the fowl in a saucepan, and cover it well
with boiling water; add the salt, and boil slowly from
an hour to an hour and a half, according to the age of
the fowl. Remove the fowl from the saucepan without
pricking it with a fork; take it out of the paper, and
allow it to stand a few minutes till the steam has
escaped; place it on a dish, and cover with egg
sauce. Serve with fried sausages or bacon round it
Dressed Lamb's Head.—Required: 1 lamb's
head with pluck; 1 heaped tablespoonful grated bread-
crumbs; 1 oz. flour; 3 oz. dripping; 2 tablespoonfuls
kitchen salt; % teaspoonful table salt; 1 pinch of
pepper.
Have the head split in two; remove the brains;
steep the head and pluck in cold water with the
kitchen salt for two hours; wash and cleanse them


MEAT—BOILING.
67
thoroughly, removing the tender gristle from the
nostril. Tie the head together; put the head and
pluck, including half of the liver, into a pan; cover
them with boiling water; simmer till quite tender—
about two hours. Remove the head and pluck (pre-
serving the liquor to make soup); cover the head with
bread-crumbs. Place 1 oz. of dripping in small pieces
over the head, and brown it before the fire or in the
oven. Mince the heart, half of the lights, and half of
the liver; stew this for twenty minutes with 1 pint of
the liquor the head has been boiled in, the pepper and
salt, and the flour broken with a little cold water.
Cut the uncooked half of liver into neat pieces, heat
the 2 oz. of dripping in a frying-pan, and fry the
pieces, taking care not to cook so long as to make
them hard. Place the head in the centre of a dish;
arrange the stewed mince round it; on the mince
place fried liver and brain cakes alternately.
Brain Cakes.—Required: brains; 2 heaped table-
spoonfuls bread-crumbs; 1 teaspoonful chopped pars-
ley; 1 oz. dripping; 1 tablespoonful milk; 1 table-
spoonful vinegar; 1 pint cold water; 1 pinch salt;
1 pinch pepper.
Wash the brains in vinegar and cold water, then
put them into the boiling liquor the head is cooking
in; boil for ten minutes, drain, chop, and put them into
a basin with the bread-crumbs, parsley, pepper, salt, and
enough milk to make them into a moist paste; drop
this paste in spoonfuls into a little of the hot driDping;
fry till a golden colour.
Brain cakes are much improved by having a beaten
egg added to the mixture, or else by being egged and
bread-crumbed before frying, like fish (page 58). If
egged and bread-crumbed, they must be fried in plenty
of fat


63
MEAT—STEWING.
XII.—STEWING.
The flavour of stews may be inexpensively varied
by the use of various herbs. See remarks, page 46.
Although the gravy of stews may be made with water,
they will be richer and more nourishing if, instead of
water, they are made with the liquor in which meat has
been boiled, liquor from the stockpot, stock made
with a few cooked or uncooked bones, or gravy left
over from previous stews. When it is not convenient
to add the water or liquor warm, it may be added
cold.
Irish Stew.—Required: lb. flap (in England
called brisket) of mutton, or any fat scraps; 1 lb. of
potatoes; 2 onions ; about 1 pint warm water; % tea-
spoonful salt; teaspoonful pepper.
Clean, pare, and parboil the potatoes; cut them
into slices; skin and scald the onions, cut them into
slices. Cut the meat into small pieces; put a layer of
potatoes in the bottom of the pan, then some meat,
onion, pepper, and salt; then more potatoes, meat,
onion, &c, till all the meat, onions, and salt, and half
of the potatoes are in. Add the water ; simmer slowly
for half an hour; add the rest of the potatoes and
simmer for another half hour. If the meat is tough it
may be cooked a little longer. Irish stew may be
made of cold fat meat or Australian meat, by cooking
the potatoes and onions first, then letting the mixture
cool, and only adding the meat to warm it thoroughly
through. To vary this recipe the meat may be browned
with a little dripping before stewing it.
Haricot Mutton.— Required: y2 lb. lean mutton;
y turnip; y2 carrot; 1 onion; y oz. dripping; y2
pint warm water; ^ teaspoonful browning; % tea-
spoonful salt; 1 pinch of pepper.


MEAT—STEWING.
69
Cleanse and prepare the carrot and turnip; cut
them into neat pieces; place in boiling water for five
minutes. Skin and scald the onion; cut it into slices.
Cut the mutton into neat pieces, brown them with the
dripping in a stew-pan; brown very slightly the onion.
Pour away the dripping; add the water; simmer with
the lid on for half an hour; add the vegetables and
simmer for another half hour. Five minutes before
serving, add the colouring. Serve neatly with the meat
and onions in the middle of the dish, and the carrot
and turnip placed alternately round.
Mutton with Haricot Beans.—Required: y2
lb. lean mutton; y2 lb. haricot beans; % oz. dripping;
1 pint warm water; y^ teaspoonful browning; % tea-
spoonful salt; 1 pinch of pepper.
Cut the mutton into neat pieces; brown them with the
dripping in a stew-pan; pour away the dripping; add
y2 pint of warm water and simmer with the lid on for half
an hour. Prepare and cook the haricot beans as
directed on page 101. Half an hour before they are
ready, and when the mutton has been cooked for half
an hour, place the beans with the mutton, adding the
other y2 pint ofwarm water, simmer for another half hour.
Beef may be cooked in the same way.
Mince Collops.—Required: yi lb. beef; 2 small
onions; y2 oz. butter or dripping; 2 teaspoonfuls flour;
l/2 teacupful cold water; 1 teaspoonful ketchup; %
teaspoonful salt; % teaspoonful pepper.
Mince finely the uncooked beef. Melt and warm
the butter or dripping in a pan, put the meat in it, and
beat it about with a fork, wooden spoon, or beater, till
brown, but not hard. Break the flour with the water,
add this and the chopped onions (previously bo1led).
Stew altogether for an hour, stirring frequently to pre-
vent the meat going into lumps. A quarter of an


MEAT—STEWING.
7!
If stronger flavouring is desired, half a teaspoonful of
mixed herbs may be added to the stuffing and a grate
of lemon rind.
Veal Olives may be made in the same way as
beef olives, but should have a thin slice of fat bacon
rolled inside.
Swiss Stew.—Required: y2 lb. scraps of un-
cooked veal; 3 large potatoes; r onion; 1 oz. drip-
ping; 1 teaspoonful flour; 1 tablespoonful ketchup;
1 teaspoonful vinegar; % teaspoonful salt; 1 pinch
pepper.
Wash, pare, parboil, and cut the potatoes into
quarters; skin and scald the onion (see page 38).
Cut the meat into neat pieces, not too small. Brown
them with the dripping. Sprinkle the meat (still in
the pan) with pepper and salt. Add the potatoes and
the onion, and cover well with hot water. Add the
ketchup and vinegar. Cook slowly for three-quarters
of an hour, keeping the pan covered; do not stir it or
the potatoes will break. Break the flour with cold
water. Remove the pan from the fire, so that the
contents cease boiling. Pour in the flour and water;
shake the pan gently to mix all together; bring to the
boil and simmer gently for five minutes. In serving
take care not to break the potatoes.
Brazilian Stew.—Required: y2 lb. coarse lean
beef; J<5 carrot; turnip; 1 onion; 3 tablespoon-
fuls vinegar; % teaspoonful salt; 1 pinch pepper.
Cleanse, prepare, and slice the carrot and turnip;
skin, scald, and slice the onion. Cut the meat into
neat pieces and dip them in the vinegar; place them
in an earthenware jar with the vegetables on the
top of the meat; add the pepper and salt. Tie a
piece of brown paper (greased) over the top of the jar;
place the jar in a slow oven; bake for four hours.


72
MEAT—STEWING.
If there is no oven, place the jar in a sauce-pan half
full of cold water; bring to the boil, and steam for
four hours.
Stewed Kidneys.—Required: y2 an ox kidney or'
2 sheep's kidneys; % oz. flour; % oz. dripping;
about 1 quart cold water; % teaspoonful salt; % tea-
spoonful pepper.
Cut the kidney into small pieces, removing all the
fat; place them in a small stew-pan with the water;
stew slowly for about three hours, till tender. Melt
the dripping in a very small pan, stir in the flour;'
add some of the liquor gradually, stir till quite smooth;
add this with the pepper and salt to the stewed kid-
neys a quarter of an hour before they are ready.
Arrange neatly on a dish with a wall of mashed
potatoes or boiled rice round.
Stewed Rabbit and Onions.—Required: y2 large
or 1 small rabbit; 2 large or 4 small onions; 1 oz.'
flour; 1 quart hot water; 1 tablespoonful ketchup;
y{ teaspoonful salt; 1 pinch pepper.
Skin and scald the onions; wipe the rabbit care-
fully with a damp clotl1; divide it with a sharp knife
into neat pieces; place them in a stew-pan with the
onions, hot water, and ketchup. Stew gently from one
and a half to two hours. Half an hour before it is
ready, break the flour with a little cold water; draw
the pan to the side to cool a little; stir in the flour
gradually; crush the onions with a fork. Serve with
neatly cut pieces of dry toast.
Stewed Rabbit, another way.—Prepare as in
last recipe, omitting the onions, and adding half a
pound lean bacon cut into thin slices.
Stewed Rabbit with Brown Sauce.—Re-
quired: y?> large or 1 small rabbit; % lb. fat bacon
cut into thin slices; 2 tablespoonfuls flour; 1 oz.


MEAT—STEWING.
73
dripping; about 1 pint hot water; ^ teaspoonful
browning; % teaspoonful salt; 1 pinch pepper.
Wipe the rabbit carefully with a damp cloth; divide
it with a sharp knife into neat pieces. Toss them
with half of the flour in a sheet of kitchen paper;
brown them with the dripping in a stew-pan; sprinkle
over them the remainder of the flour; toss the pieces
in the pan till all the dry flour has disappeared. Draw
the pan to one side of the fire; add the hot water,
browning, salt and pepper. Stew gently for one and a
half to two hours. Place the bacon in a cold frying pan;
put it on the fire; as soon as it is hot turn the bacon
once or twice; it takes about five minutes to cook
and curls when it is ready. When ready place the
rabbit in the centre of a dish, pour the sauce over and
arrange the fried bacon round it.
Spanish Stew.—Required: large or 1 small
rabbit; % lb. bacon; 1 large or two small onions; 1
pinch salt; 1 pinch of pepper.
Wipe the rabbit carefully with a damp cloth; divide
it with a sharp knife into small neat pieces. Skin,
scald, and slice the onions. Place a layer of onions
in the bottom of an earthenware jar, with the pepper
and salt; then a layer of rabbit; after this layers of
onions and rabbit until all is in. Place the slices of
bacon on the top; cover the jar tightly with a well-
greased paper. Cook in a moderate oven or in a
saucepan of boiling water for two hours. It may also
be cooked on the hob, but would require nearly three
hours.
Curry.—Required: y2 lb. beef, mutton^ or pork;
j4 oz. curry; 1 small apple; 1 onion; }4 oz. flour;
1 oz. dripping or butter; ^ pint hot water.
Cut the meat into small squares; core, pare, and
chop finely the apple; skin, scald, dry, and chop


74
MEAT—STEWING.
finely the onion; heat the dripping in the stew-pan.
Stir the meat, apple, and onion in the hot dripping
till a pale golden colour; sprinkle over them the curry
and the flour, stirring till all is well mixed. Draw the
pan to the side of the fire, stir in the water gradually;
simmer gently for about an hour till the meat is quite
tender. Stir it frequently to prevent the flour sticking
to the pan. Serve with boiled rice.
When there are no apples, a small piece of rhubarb
may be used, or half a teaspoonful of vinegar or lemon
juice added with the water. Curry powder varies much
in strength.
Stewed Knuckle of Veal.—Required: 1 knuckle
of veal; lb. rice; 1 small blade of mace; 2 quarts
cold water; % teaspoonful salt; 1 pinch of pepper.
Break the knuckle into pieces; place them in a
stew-pan with the water, mace, salt, and pepper; bring
slowly to the boil; simmer from two to three hours
till tender. Wash the rice; add it an hour before the
knuckle is ready. Add boiling water if more is
required. Macaroni may be used instead of rice; it
should be stewed for one and a half hours.
Stewed Lights.—Required: lights; 1 onion; 2
- sprigs of parsley; 1 oz. dripping; 1 tablespoonful
flour; 1 quart hot water; 1 tablespoonful vinegar; *4
teaspoonful salt; r pinch pepper.
Skin and scald the onion; wash the lights in cold
water and wipe them dry; cut them into small pieces.
Melt the dripping in a large stew-pan; brown the
pieces well, stirring often. Pour the water into the
stewpan with the vinegar, pepper, and salt; add the -
onion and parsley. Bring to the boil; simmer gently
for two hours. Break the flour with cold water; allow
the stew to cool a little, add the flour and boil for
three minutes. Serve hot.


MEAT—STEWING. 75
Stewed Tripe.—Required: 1 lb. tripe; 3 onions;
1 oz. flour; ^2 pint milk; 1 pinch of salt; 1 pinch of
pepper.
Lay the tripe to soak all night in cold water; next
day wash it in warm water with a piece of soda in it
the size of a pea, but do not let it soak in this, as the
soda will harden the tripe. Place the tripe in plenty
of cold water, bring to the boil; if the water has not a
pleasant smell pour it away and place the tripe again
in cold water, bring to the boil; repeat this till the
tripe and water are quite sweet. Then simmer gently
for five to six hours till the tripe is thoroughly tender.
Skin and scald the onions, add them one hour before
the tripe is ready. Break the flour with the milk; add
half a pint of the liquor the tripe has been boiled in;
bring to the boil and boil five minutes. Chop the
onions; cut the tripe into neat pieces, add to it the
sauce with the pepper and salt, and serve. The
liquor tripe is boiled in is nutritious, and may be used
instead of water for some of the cheap soups.
A little mustard relish (see recipe) may be taken
with stewed tripe. In England, tripe is generally par-
boiled when 6ent from the butcher's.
Dressed Tripe.—Required: y 2 lb. boiled tripe;
y lb. fat bacon; y2 teaspoonful chopped parsley;
J4 oz. flour; y2 pint of tripe liquor; 1 dessert-
spoonful ketchup; y teaspoonful salt; % teaspoon-
ful pepper.
Cut the tripe into neat oblong squares; cut the
rind off the bacon; place a piece of bacon on each
piece of tripe; mix the pepper, salt, and parsley
together; put a small portion on each piece. Roll
up the pieces; tie them with string; place them in a
pan with some of the liquor the tripe was boiled in.
Break the flour with cold water, add this and the


;6
MEAT—FRYING.
ketchup to the liquor; simmer for about half-an-hour.
Remove the string; place the tripe neatly in a dish;
pour the gravy round it; ornament each piece with a
sprig of parsley.
Stewed Cow-heel.—Required: 1 cow-heel; 1
tablespoonful flour; 1 tablespoonful chopped parsley;
1 teaspoonful salt.
Rub the foot well with plenty of coarse salt; scald
it with boiling water, scrape off all the small hairs.
Put it into a large saucepan, with enough cold water
to cover it. When the water boils pour it away and <
put in fresh water; when the water boils again, skim
it well and draw the saucepan to the side of the fire;
simmer for about five hours; remove the meat from
the bone; cut it into neat pieces. Break the flour in
a basin with a little cold water, remove the fat from
the stock, and add about a quart of the stock to the
flour and water. Put this mixture into the saucepan
with the pieces of meat and the salt. Simmer gently
for about ten minutes; add the parsley, and serve.
A few drops of vinegar or lemon juice may be
added with the parsley. The remaining stock can be
clarified and made into sweet jelly for invalids (see
page 141), or used for soup.
XIII.—FRYING.
Steak Fried in the Pan.—Required: y2 lb.
best steak; 1 gill boiling water; ^ oz- dripping or
butter; 1 pinch salt.
Place an iron frying-pan (not tinned) on the fire;
let it heat thoroughly; rub it over with the dripping
or butter. Remove with a sharp knife any sinews
from the steak; place the steak in the pan; turn it
constantly from side to side, in the same way as


MEAT—FRYING.
77
grilling. When ready (in about seven to ten minutes),
place the steak on a very hot dish; add the boiling
water and the salt to the pan; stir well to mix the
brown gravy left in the pan; pour round the steak.
Serve hot, and immediately.
Fried Sausages.—Required: lb. sausages;
1 % oz. dripping; 1 teaspoonful flour; 1 gill cold
water; a pinch of salt; a pinch of pepper.
Put the dripping into the frying-pan; let it melt but
not become hot. Prick the sausages in several places
with a darning needle to prevent them bursting. Put
them into the fat; fry very slowly (that is, not upon a
hot part of the fire) for about fifteen minutes, turning
them frequently. For gravy, mix the water gradually
with the flour, pepper, and salt, stirring till smooth.
Remove the sausages from the pan, add this mixture
to the fat, and boil for a few minutes, stirring to keep
it smooth. Place the sausages on a piece of dry
toast, and pour the sauce round them.
Bacon and Eggs.—Required: % lb. bacon;
Place the bacon in thin slices in a cold frying-pan;
put it on the fire, and, when the fat of the bacon is
almost clear, turn it. It takes from five to ten
minutes to cook. Remove the bacon to a hot plate.
Break the egg gently into a teacup; slide it gently out
of the teacup into the frying-pan; it will be cooked in
about three minutes.
Keep the bacon gravy for making oatcakes, or for
eating with bread instead of butter. The rind of the
bacon should not be cut off until it is cooked, as
without it the bacon curls up while cooking, and so is
unequally cooked.
Toasted Bacon.—Cut the bacon into very thin
slices; hold each slice on a fork, putting the fork
-
1 .


78
MEAT—FRYING.
through the fat part; hold it in front of a bright fire,
over a hot dish, till the bacon begins to brown and
the fat to curl; cut off the rind; arrange neatly on a
hot dish, and serve alone or with poached eggs.'
Bacon may also be toasted on the hooks in a Dutch
oven.
.Fried Tripe.—Required: y2 lb. cooked tripe; 3
oz. flour; about 1}4 gills water; ^ teaspoont'ul salt;
1 pinch of pepper.
Mix the flour, pepper, and salt together; add
gradually enough water to make a thick batter. Cut'
the tripe into neat small pieces; dry them; dip each
piece with a fork into the batter. Fry according to
general directions, page 43.
Dressed Cutlets.—Required: 2 small mutton
chops with a long bone in each; about 2 oz. stale
bread crumbs; 1 small egg; 2 oz. butter; 1 tea-
spoonful flour; 1 pinch of salt; 1 pinch of pepper.
Trim the cutlets neatly, leaving about an inch of
the bone bare; sprinkle with the pepper and salt;
cover slightly with the flour. Break the egg on a
plate, beat slightly with a fork; cover each cutlet well
with the egg, using a feather or brush; toss them in
the bread crumbs in a sheet of kitchen paper. Melt
the butter in a thick frying-pan, but do not let it dis-
colour. Place the cutlets in the pan, and fry very
slowly till the butter round each cutlet begins to
brown. Then turn carefully with a knife; cook the
other side in the same manner; when ready, place
them on kitchen paper to absorb the butter. Serve
neatly with mashed potatoes, and garnish with
parsley.


COLD MEAT COOKERY.
79
XIV.—COLD MEAT COOKERY.
Hash.—Required: y2 lb. cold meat; 1 sprig of a
flavouring herb; 1 heaped teaspoonful flour; y2 oz.
dripping; y, pint pot liquor or water; 1 large table-
spoonful ketchup; y2 teaspoonful vinegar; 1 pinch of
pepper; Jj£ teaspoonful salt.
Cut the meat into thin sl1ces; melt the dripping in
a small stew-pan; remove it from the fire; add the
flour and mix well; pour in gradually the pot liquor
or cold water, stirring till smooth. Add the other
ingredients except the meat; stir over the fire till it
has boiled for three minutes. Draw the pan to the
side of the fire to allow the sauce to cool; remove
the sprig of herb; place the p1eces of meat in the
sauce; simmer very gently for about ten minutes; be
careful not to let it boil, as the meat will harden.
Serve hot, with sippets of toasted bread.
Shepherd's Pie.—Required: lb. cold meat;
1 lb. cold potatoes; 2 small onions; 1 sprig flavouring
herb; 1. teaspoonful flour; 1 oz. dripping; 1 table-
spoonful milk; 1 teacupful cold water or pot liquor;
}( teaspoonful pepper; % teaspoonful salt.
Cut the meat into thin slanting slices, with the grain
not aga1nst it. Skin, scald, and slice the onions, and
brown them slightly with half of the dripping in a
pan; pour away the dripping; break the flour with a
little cold water; add it with the rest of the water, the
sprig of herb, salt, and pepper to the onions. Simmer
till the onion is tender, about one quarter of an hour,
stirring to prevent the flour sticking to the pan.
Remove the sprig; let the sauce cool; pour it into a
pie dish; place the pieces of meat in it. Mash the
potatoes; add the milk and the other half of the


8o
COLD MEAT COOKERY.
dripping to them. Lay the potatoes smoothly on the
top of the meat; score them across with a knife. Put
the pie into the oven to brown; when browned, it is
ready. If there is no oven, place the pie on the hob
or hot plate for a few minutes to warm through, but
do not allow it to boil; then brown it in front of the
fire. The top of the pie may be glazed by brushing
it over with a little milk before cooking.
Macaroni and Meat Shape.—Required: % lb.
macaroni; % lb. scraps of cooked meat; 1 oz. stale
bread crumbs; teaspoonful powdered mixed herbs;
about % gill water or milk; oz. dripping; ^ tea-
spoonful salt; 1 pinch pepper.
Place the macaroni in a pan of cold water; bring
to the boil and boil for about twenty minutes, till soft
but not pulpy. Drain the macaroni, and let it get
cold. Chop the meat finely; mix it with the crumbs,
herbs, salt, pepper, and water. Grease a small pud-
ding bowl; line the bottom of it with some macaroni;
put in some of the meat; then gradually line the
basin, placing more meat in the middle to prevent the
lining falling in. If any macaroni is over, place it on
the top of the meat. Cover the basin tightly with a
well-greased paper; steam for half an hour to three-
quarters; turn out on a dish; serve hot.
A quicker way.—Cut the boiled macaroni in small
pieces, and mix with the meat. Rice may be used
instead of macaroni.
Bread and Meat Shape.—Required: % lb.
scraps of bread; % lb. scraps of cooked meat; ^
teaspoonful powdered mixed herbs; 1 onion (pre-
viously boiled); 1 oz. dripping; about 1 gill water
or milk; teaspoonful salt; % teaspoonful pepper.
Soak the bread for an hour in cold water; press all
the water out and beat the bread smooth with a fork.


COLD MEAT COOKERY. 81
Chop the meat and onion very fine; mix all the in-
gredients well together except oz. of dripping.
Grease well a basin; place the mixture in it; cover
tightly with a well greased paper, leaving room for
the bread to swell, and steam for three quarters of an
hour. When the basin is lifted out of the water, let
it stand for two minutes, then turn out; serve hot or
cold.
Any cooked vegetables may be finely chopped and
used instead of, or in addition to, the meat and
onions.
Meat Sanders.—Required: 2 oz. cold meat;
^ lb. cooked potatoes; 1 onion (previously boiled);
about 1 oz. flour; y2 oz. dripping; % teaspoonful
salt; teaspoonful pepper.
Mash the potatoes; melt the dripping; mix it with
the potatoes. Knead very gradually into the dripping
and potatoes as much flour as they will hold; roll
out once like pastry; cut into oblong square pieces.
Chop the meat and onion finely; add to them the
pepper and salt. Divide this into as many portions as
there are pieces of potato paste; place each portion
on a piece of paste; double the paste over first from
one side, then from the other, making the second over-
lap the first; with the back of a knife press it down
along the top and at the two ends. Place on a
greased tin; bake in a slow oven for three quarters of
an hour to an hour, If there is no oven they may be
cooked slowly on a greased girdle.
Rissoles.—Required: 2 oz. cooked meat; 1 oz.
stale bread crumbs, or mashed potatoes, or boiled
rice; teaspoonful minced parsley or powdered
mixed herbs; y2 oz. flour; about 1 tablespoonfuls
milk; % teaspoonful salt; % teaspoonful pepper.
Mince the meat finely. Mix all the ingredients


82
COLD MEAT COOKERY.
well together; form into small balls; brush over with
milk; toss in the flour in a sheet of kitchen paper.
Fry according to general directions, page 43.
Instead of using milk and flour, the rissoles may be
dipped into an egg beaten on a plate, and then tossed
in bread crumbs in a sheet of kitchen paper.
Meat Salad.—Required; lb. cold meat; 1
hard boiled egg; 1 tablespoonful chopped parsley;
2 tablespoonfuls vinegar; 3 tablespoonfuls oil; 1
pinch of dry mustard; teaspoonful salt; ^ tea-
spoonful pepper.
Hard boil an egg (see page 124); remove the shell;
chop the egg very fine. Put the egg, parsley, dry
mustard, salt and pepper, into a small basin; mix
well with a spoon; add the vinegar, mix again; add
the oil, and stir till the sauce is quite smooth. Cut
the meat into very thin slices; put them into a salad
bowl; add the sauce; let the meat soak for about
half an hour; mix well before serving. The addition
of spring onions chopped finely, and one or two boned
anchovies cut in small pieces will be found an im-
provement.
Bubble and Squeak.—Required: lb. cold
salt beef; 1 lb. cold greens or cabbage; 1 oz. dripping;
^ teaspoonful pepper; 1 small pinch of salt.
Chop the greens; cut the meat into thin slices.
Melt the dripping in a frying pan, and when hot,
fry the meat very slightly; place the slices on a
hot plate and keep them warm. Add the pepper and
salt to the greens, fry them till they are heated
through but not browned; arrange them neatly in the
centre of the dish, and put the slices of meat round
the vegetables.
Cold underdone fresh meat may be cooked in the
same way.


MISCELLANEOUS. 83
XV.—MISCELLANEOUS.
Porridge.—Required: 2 oz. coarse oatmeal; about
2 gills cold water; J{ teaspoonful salt.
Put the meal and salt into a bowl, pour the water
gradually in among it, stirring all the time to make it
smooth. Put all into the pan; bring to the boil; boil
for at least half an hour. Be careful to stir it often
with a wooden spoon to prevent lumps.
Porridge can also be made with hot water, but it is
more apt to go into lumps, and it is not so digestible.
The quantity of water required is not always the same;
it depends upon the kind of meal used. Coarse oat-
meal is best for porridge. Porridge should be eaten
with milk, or butter, or dripping, or treacle.
To render down fat.—Required: chopped fat;
enough cold water to cover it.
Take beef or mutton fat (cooked or uncooked),
bacon fat, fat skimmings from soups or stews. Re-
move any skin or lean meat (which may be put into
the stock pot). Cut any or all of these fats into small
pieces, place them in an iron pan and cover with cold
water. Bring to the boil, removing carefully any scum
that rises; then boil quickly with the lid off, till the
liquid is a clear oil, which shows that the water has
passed away in steam. This generally takes from one
to two hours. Then draw the pan aside to let the fat
go on melting at a lower heat, as it would brown if
kept boiling quickly ; stir frequently. When the pieces
of fat become shrivelled, crisp and brown, and the
liquid spurts, it is ready. Remove the pan from the
fire to let the melted fat cool a little, then strain it
through a cloth into a basin or pie dish, keeping back the
dried pieces. If the fat were poured in when quite hot,
the basin would crack. When cold it should be quite


84 MISCELLANEOUS.
white. It keeps fresh in winter for many weeks. The
dried pieces may be used in peas soup, potato soup,
or haggis. Fat thus rendered down is generally called
clarified fat or dripping, and may be used for pastry,
cakes, and puddings, for frying, and for greasing dishes.
To Clarify Dripping.—The same dripping or
clarified fat may be used for a very long time for fry-
ing. When it becomes brown and mixed with sedi-
ment, place it in an iron pan, let it heat till a steam
rises. Have ready a deep basin containing hot water;
pour the hot dripping into this, very little at a time j
to prevent it flying up; stir well. When quite cold the
purified dripping will form a solid cake on the top,
which must be taken off and wiped dry, and is then
ready for use again. A quicker way is to put the drip-
ping and cold water together in a pan and bring to the
boil; pour into a basin and cool. When cold remove
and wipe the cake of clarified dripping.
To Draw a Fowl.—Pluck the feathers, then singe
the fowl to remove the small hairy feathers. Lay the
fowl on its breast, make an incision along the back of
the neck from the body to the head. Cut off the head;
separate the skin from the neck, and fold the skin back
over the breast; then cut off the neck close to the
body. Draw out the crop carefully and then the wind-
pipe. Wipe the piece of skin to remove the blood.
With a sharp knife enlarge the opening at the other
end of the bird, about an inch upwards, from the
middle. Draw out all the inside of the bird, taking
care not to break the gall bladder which is attached to
the liver. Wipe the opening with a damp cloth. Pre-
serve the neck and giblets for soup or gravy.
To Truss a Fowl for Roasting.—Cut off the
toes at the first joint. Put the legs in a basin of boil-
ing water for a few minutes; the skin can then be


88
MISCELLANEOUS.
the fruit, juice, and sugar in a clean pan, which should
not be more than three quarters full, as jam boils up.
Bring very slowly to the boil, stirring frequently with a
wooden spoon; skim carefully; strawberries and
raspberries should then be boiled for about twenty
minutes; rhubarb, gooseberries, plums, and black
currants about half an hour. When ready place in
pots and cover tightly with paper immediately. If the
jam is to be used within three months, less sugar—say
three quarters of a pound may be used, especially with
strawberries and raspberries, which are sweet. ■
Jelly.—Proportions: 1 pint juice to 1 lb. loaf sugar.
Gather the fruit in dry weather, remove the stalks
and any decayed pieces; place it in a clean pan; let
it slowly warm (not boil) till the juice has come well
out. Then squeeze the fruit gently in a piece of muslin
or clean kitchen towel. Measure the juice; return
it to the pan with the sugar, bring slowly to the boil;
skim carefully; boil quickly for five to ten minutes.
To know if the jelly is ready put a spoonful in a saucer
in a cool place; if it stiffens immediately it is ready;
if not, boil for a few minutes longer. Put into pots
and cover tightly with paper immediately.
Where strict economy is practised the fruit left in
the muslin or cloth should be stewed with a little
water and sugar, and eaten with rice or bread.
Snow Pancakes—Required: freshly-fallen snow;
2 oz. flour; 1 teaspoonful sugar; 1 y2 oz. dripping.
Place some newly-fallen snow in a basin near the
fire; when it has melted, mix as much of it with the
flour and sugar as will make the usual consistency of
pancake batter. This should form four pancakes.
Cook in the same way as ordinary pancakes.
Pickle for Meat.—Required: 3 lbs. common salt;
4 oz. brown sugar; 2 pz. saltpetre; 2 gallons water.


CHEAP DISHES WITHOUT MEAT. 89
Boil all together till everything is melted; strain.
When the pickle is cold, put the fresh meat into it for
ta week, ten days, or more, according to the degree of
saltness desired.
Browning.—Required: % lb. brown sugar; about
x/> pint boiling water.
Heat an old iron pan on the fire; rub it with a
little dripping. Put the sugar into it, let it melt, stir
with an iron spoon till it is a dark brown. Draw the
pan to the side of the fire, add the water gradually,
stirring all the time. Place the pan on the fire again,
and stir till all is smooth. Let it cool, and pour it
into a bottle; cork it well, and it will keep for some
months.
A Cheap Filter.—Get a tinsmith to put a rim at
the lower end of the tube of a common tin funnel; tie
a piece of muslin over this rim, so as to close the end
of the tube. Fill this tube one-third with fine river
gravel, one-third with sharp river sand, and one-third
with powdered vegetable charcoal. Charcoal may be
got by burning a stick, or purchased for one penny at
a druggist's. Do not fill the tube too tightly; at the
top of the tube put in a small clean sponge. Put the
tube of the funnel into a bottle or jug. All water
poured into the upper part of the funnel will gradually
come through the muslin perfectly filtered.
XVI.—CHEAP DISHES WITHOUT MEAT.
Goose Pudding.—Required: lb. scraps of
bread; 1 large or 2 small onions (previously boiled);
% oz. flour; % teaspoonful powdered sage; 1 ^ oz.
dripping; 2 tablespoonfuls milk; ^ teaspoonful salt;
1 pinch of pepper.


90 CHEAP DISHES WITHOUT MEAT.
Soak the bread for an hour in cold water; pour
off the water; bruise the bread with a fork till it is
smooth. Chop the onion; mix all the ingredients
well together except 1 oz. of dripping. Grease a
baking tin; place the mixture in it, and put the rest
of the dripping in small pieces on the top. Bake in
the oven for half an hour. If there is no oven, put
the tin on a hot hob or girdle for twenty minutes,
then brown before the fire. Turn out of the tin and
cut into four or six pieces. Serve hot or cold.
Savoury Rice.—Required: 2 oz. rice; 1 large or'
2 small onions (previously boiled); oz. dripping;
y2 pint pot liquor; % teaspoonful salt; % teaspoon-
ful pepper.
Wash the rice; burst it; pour away the water.
Chop the onion; add it, the pepper, salt, and liquor
to the rice; simmer for a quarter of an hour till the
rice is quite tender. Place on a dish; put the drip-
ping in small pieces on the top; brown in the oven or
before the fire. Serve hot.
Rice and Cheese.—Required: 2 oz. whole rice;
1 oz. grated cheese; 1 oz. dripping; about 1 gill
skim milk; 1 pinch of salt; 1 pinch of pepper.
Wash the rice; burst it; strain off the water.
Place the milk, pepper, and salt in the pan with the
rice; simmer for a quarter of an hour till the rice is
quite tender; the mixture should not be so moist as
for a pudding. Spread a thin layer of the rice on a
flat dish; sprinkle half of the cheese over it; add the
remainder of the rice, then the rest of the cheese over
that. Place the dripping on the top in small pieces,
and brown before trie fire or in the oven; if browned
in the oven, a little dripping should be placed at
the bottom of the dish to prevent the rice and milk
burning. Serve hot.


CHEAP DISHES WITHOUT MEAT. 91
Sweet Rice Croquettes.—Required: 1 teacup-
ful of rice; lb. bread crumbs; 2 oz. sugar; a small
piece of lemon-rind; 1 pint milk; 1 egg; frying fat.
Wash the rice well; put it into a small saucepan;
cover with cold water, and bring to the boil. When
the water has been absorbed, add the lemon-rind and
pour in the milk by degrees; simmer till quite soft
and almost dry, stirring the rice very often. Add the
sugar; mix well; remove the lemon-rind; put the
mixture on a plate to cool. Flour a corner of a
board or table; form the rice into small shapes, and
roll each in flour. When all the shapes are ready,
break the egg on a plate, beat it with a fork; brush
each piece with the egg; cover with bread crumbs;
fry. When sufficiently cooked, place them on paper
to dry; then pile them on a dish, dredging them over
with white sugar.
Savoury Rice Croquettes.—These are made
in the same way as sweet croquettes, only the rice is
cooked in water or stock instead of milk, and grated
cheese or onions boiled and chopped added in place
of sugar.
Savoury Potatoes. —Required: 1 lb. boiled
potatoes; 1j4 oz. grated cheese; 1 oz. dripping or
butter; 1 gill cold milk; teaspoonful salt; 1 pinch
pepper.
Mash the potatoes (cold potatoes will do) till no
lumps remain. Add the salt, pepper, milk, and half
of the cheese; mix well. Place the potatoes smoothly
in a small greased pie dish, sprinkle the remaining
cheese on the top, also the dripping in small pieces;
bake in a brisk oven or before the fire for a few
minutes till it is a golden colour. If it is possible to
add on the top a little gravy from any roast meat, it
! will be found an improvement. Serve very hot.
I


92 CHEAP DISHES WITHOUT MEAT.
Fat Brose.—Required: 2 tablespoonfuls oatmeal;
1oz. dripping; about 2 gills boiling water; 1 pinch
salt.
Put the oatmeal, salt, and dripping in a basin; stir
the boiling water in gradually; put the mixture in a
pan on the fire, and boil for about ten minutes.
A pinch of pepper may be added, and a chopped
onion (previously boiled).
Peas Brose.—Required: 2 tablespoonfuls peas-
meal; 1 pinch of salt; about 1 y2 gills boiling water.
Put the meal and salt in a basin; stir the boiling
water in gradually; put the mixture in a pan on the
fire, and boil for five minutes.
Fat Peas Brose.—Required: 2 tablespoonfuls
peasmeal; 1j^ oz. dripping; about 1 gill boiling
water; 1 pinch salt
.
Prepare and cook in the same way as Fat Brose.
Boil for five minutes.
Macaroni Cheese.—Required: % lb. macaroni;
2 oz. grated cheese; pint of milk; 2 quarts hot
water; 1^ oz. dripping or butter; 1 oz. flour; ^
teaspoonful salt.
Break the macaroni into small pieces; put them
into a saucepan of hot water; leave the pan un-
covered, and boil fast for half an hour; strain off the
water. Melt 1 oz. dripping in a small pan; remove
from the fire, add the flour, mix well with a wooden
spoon. Pour in the milk very slowly, stirring con-
stantly; add the salt and 1 oz. grated cheese; stir
over a slow fire till the sauce boils, then pour it into a
basin and mix well with the macaroni. Grease an
oval tin dish (flat); put the macaroni and sauce into
it; sprinkle the remaining cheese over it, and bake in
rather a quick oven or in front of the fire till brown.
Serve very hot.


CHEAP DISHES WITHOUT MEAT. 93
Welsh Rabbit—Required: 1 round of stale
bread; about 2 oz. strong cheese; 1 oz. butter; 2
tablespoonfuls milk; teaspoonful made mustard;
% teaspoonful salt; 1 pinch of pepper.
Toast the bread on both sides; put it on a hot
plate in front of the fire; spread it with the butter.
Cut the cheese into small pieces; melt them in a
small pan with the milk, pepper, salt, and mustard;
stir till smooth; spread quickly over the buttered
toast. Unless served immediately, the rabbit becomes
tough.
Mealy Puddings.—Required: some long pud-
ding skins; 1 lb. oatmeal; % lb. minced beef suet;
3 small or 2 large onions (parboiled); y± teaspoonful
salt; % teaspoonful pepper.
Get from the butcher some long skins for puddings;
wash them-well in warm water, then lay them to soak
all night in cold water and salt. Rinse them well.
Toast the oatmeal to a light golden colour before the
fire or irl the oven, stirring it to let it toast equally.
Chop the suet very fine, also the cooked onions; mix
all together, with the pepper and salt. Tie the end
of the pudding skin with thread, then put in enough
of the mixture to make it the length of a sausage; tie
the skin again, but leave room for the pudding to
swell. Leave about an inch of the skin, tie it again,
then fill another, and so on. (The space is to allow
each pudding to be cut off without letting out the
mixture.) Have a pan with water in it nearly boiling,
and a little salt. Prick the puddings all over with a
darning needle, to prevent them bursting, and. boil
them for twenty minutes or half an hour. Serve hot.
Currant Puddings.—Required: some long pud-
ding skins; lb. stale bread crumbs; 2 oz. flour;
y lb. minced beef suet; J{ lb. currants; 2 oz.


94 VEGETABLES.
sugar; % teaspoonful ground ginger, nutmeg, or
cinnamon.
Prepare skins as in last recipe; clean the currants;
chop the suet very fine. Mix all the ingredients well
together; prepare the puddings and cook as in last
recipe.
Peas Pudding.—Required: y2 lb. split peas;
oz. dripping or butter; 1 teaspoonful sugar; % tea-
spoonful salt; teaspoonful pepper.
Lay the peas to soak all night in cold water. Next
day tie them loosely (to allow them to swell) in a
pudding cloth; put into a pan of boiling water; boil
for three or four hours till the peas are quite soft.
Hold the cloth with the peas in it above the pan for a
few minutes to drain out all the water; turn the peas
into a basin; bruise them till quite smooth with a
fork; stir in with them the dripping, sugar, pepper,
and salt. When well mixed, return all to the cloth;
tie in tightly, and boil for twenty minutes. Turn out
in a round shape on a dish. Peas pudding may
e1ther be served alone or with a fat dish such as pork.
XVII.—VEGETABLES.
Potatoes for Boiling should be chosen as much
of one size as possible, in order that they may be
equally cooked. They are best cooked in their skins,
as the finest part of the potato is next the skin, and
some of this is removed by paring before cooking.
The length of time required for cooking varies accord-
ing to the size and age of potatoes, large and old
potatoes taking the longest. Those grown on sandy
soil are the f1nest, and keep their colour best when
not used immediately. Good potatoes should present


VEGETABLES.
99
till tender; skin it; place it and the dripping in a
small baking tin; put into the oven; baste the onion
frequently till brown; sprinkle with pepper and salt,
and serve.
Spinach.—Required: 1 lb. spinach; oz. drip-
ping or butter; y2 teaspoonful flour; }4 gill milk;
% teaspoonful salt.
Wash and pick the spinach (see page 38); put it,
without any water, into a large uncovered iron pan
over a brisk fire; stir continually with a wooden spoon
till the spinach is quite tender; then put it into a
colander to allow the water which has come out of the
spinach to drain away. Chop the spinach very fine;
rub it with a wooden spoon till quite smooth; put it
into a pan with the butter, flour, milk, and salt, and
stir over the fire till all is mixed and the spinach boils.
Serve as a vegetable, or with poached eggs and small
sippets of fried bread.
Nettles.—Gather (with a thick glove) young nettles
in early spring. Pour boiling water over them; let
them lie for five minutes; pour away the water. Pick
the leaves off the stalks; place the leaves in plenty of
boiling water (allowing one half teaspoonful of salt to
one quart of water); boil uncovered and very quickly
for about ten minutes. Drain away the water; chop
up the nettles very fine; rub with a wooden spoon
till smooth, and finish in the same way as spinach.
Dandelions.—Required: 1 lb. dandelion plants;
j£ oz. dripping; Y2 teaspoonful flour; y2 gill cold
water or pot liquor; boiling water; y2 teaspoonful
salt; % teaspoonful pepper.
Gather the plant before it flowers; take up with it
the heart of the plant, as far as the top of the brown
root. Throw away the dead leaves; wash the plants
in several waters; place them in a saucepan with
73133


VEGETABLES. 101
Boiled Rice with Meat.—About twenty minutes
before serving the meat, put a good cupful of well
washed rice into the broth or stock, and cook slowly
for twenty minutes. Pour the stock through a colander
to separate it from the rice and arrange the rice round
the meat, adding a little of the stock as gravy.
Plain Boiled Macaroni.—Required: % lb.
macaroni; 2 quarts hot water; y2 teaspoonful salt.
Put the macaroni into hot (not boiling) water with
the salt; leave the saucepan uncovered; allow the
macaroni to boil for about twenty minutes till quite soft
and swollen; pour through a colander to drain away
the water. Serve hot, with or without parsley sauce.
Haricot Beans.—Required: 1 pint beans; a
quarts cold water; 1 teaspoonful salt.
Wash the beans in cold water; put them into a
basin and cover them well with cold water. Soak
for one night, pour away the water; put the beans into
a saucepan with plenty of cold water; boil for about
two hours, till the beans are quite soft, but not broken.
Pour them into a colander, so as to drain the water
well away. When ready, serve with parsley sauce
poured over them.
Mushrooms.—Some mushrooms are edible; many
are poisonous. The commonest edible mushrooms
are generally found in meadows and on open ground,
and are in greatest abundance in August and Septem-
ber. The top is smooth, never warty; the underside
is pink in young mushrooms and brown in the older
ones. The stalk is firm and fleshy. Mushrooms are
good for flavouring soups and stews, or may be used
separately as a vegetable.
Grilled Mushrooms.—Required: 6 small or 3
large mushrooms; ^ oz. butter; 1 pinch pepper;
1 pinch salt.


102
VEGETABLES.
Wipe the mushrooms with a dry cloth to remove
earth and sand; remove the stalks; if the mushrooms
are old skin them; heat and grease the gridiron;
place it over a slow fire; melt the butter in a cup;
dip each mushroom into it; grill for about f1ve minutes,
turning them when half done; sprinkle with the
pepper and salt and serve hot. The skin and stalks
should be used to flavour soups and stews.
Mushrooms may be cooked in the oven or before
the fire in a greased tin. The butter in the tin should
be poured over the mushrooms before serving.
Stewed Mushrooms.—Required: 6 small or 3
large mushrooms; oz. butter; teaspoonful
flour; about 1 tablespoonful water; % teaspoonful
vinegar; 1 pinch pepper; 1 pinch salt.
Melt the butter in a very small pan; stir in the
flour; add the vinegar and water gradually; add
the pepper and salt. Clean the mushrooms as in the
last recipe; remove the stalks and the skin, if old;
put the mushrooms in the pan and stew gently for
about ten minutes.
Plain Salad.—Required: 1 lettuce; mustard (the
vegetable); cress; salad sauce (see page 130).
The vegetables must be very fresh. Cleanse the
vegetables; break off each leaf of the lettuce carefully;
cut or break them across in small pieces; wash these
pieces again in cold water; drain them and toss them
in a dry towel to dry. Arrange the lettuce, mustard,
and cress according to taste. Just before serving add
the salad sauce and sprinkle the chopped hard boiled
white of egg over the salad.
A good addition to salad is radishes (washed and
brushed) either whole or in slices.


PASTRY. 103
XVIII.—PASTRY.
Economical Short Crust.—Required: % lb.
flour; 2 oz. dripping; 1 pinch baking powder; 1 tea-
spoonful sugar; about 3^2 teacupful cold water.-
Rub the flour and dripping lightly together with the
finger tips till they are of the consistency of fine
bread-crumbs; add the sugar and baking-powder, and
stir in gradually as much cold water as will make it
into a dough stiff enough to turn out of the basin in
one lump, leaving the basin clean. Roll the paste
out once, and it is then ready for use. This will cover
a very small tart, or make about six tartlets.
If used with meat, take a pinch of sak instead of
the sugar.
Richer Short Crust.—Required: 4 oz. flour;
2^ oz. butter; y2 egg (yolk and white mixed); 1 tea-
spoonful of sugar; 1 tablespoonful cold water.
Prepare as in last recipe, omitting the baking-
powder, and add the half egg with the sugar.
Fruit Tart.—Reverse the empty pie-dish upon
the paste, and with a knife dipped in flour cut the
paste close off by the outer rim of the dish. Fill the
pie-dish with fruit and sugar, allowing about 3 oz.
sugar to the pound of fruit; wet the edge of the dish
with water. Cut part of the remaining pastry into a
strip, place this upon the wetted edge of the dish,
then wet the top of this strip, and place upon it the
piece of paste first cut out. Press this upper piece
against the strip with your thumbs, then with a sharp
knife dipped in flour, cut the paste sharply round at
the outer rim of the dish. To ornament, place the
thumb upon the edge of the pastry, and draw the back
of a knife quickly up against the double layer of


PASTRY.
W5
Put the flour, baking-powder, and salt into a basin;
stir in gradually as much cold water as will make it
into a dough stiff enough to_ turn out of the basin in
one lump, leaving the basin clean. Roll out the
paste, and divide the dripping into three equal pieces.
If the dripping is very hard, soften it near the fire, but
do not let it melt. Spread one piece of the dripping
over the paste, fold up the paste, and roll it out.
Turn the side of the paste towards you, then spread
the second piece of dripping in the same manner, fold
up the paste, and roll out again. Do the same with
the remaining piece of dripping, roll out the paste,
and fold it again several times till the patches of
dripping are no more seen. The crust is now ready
for covering a pie.
Richer Flaky Crust.—Required: ]/x lb. flour;
2 oz. butter; 1 white of egg; 1 small teaspoonful of
baking powder; 1 pinch of salt.
Divide the butter into three pieces, and put them
on a plate. Put the flour into a basin with the baking
powder, and mix well together. Put the white on a
flat plate, add a small pinch of salt to it, and whip
to a stiff froth. Put the froth into the basin, and
mix with the flour; then add a very small quantity of
cold water to make it into a stiff paste. Knead
lightly on the floured board, and roll out very thin.
Take one of the three pieces of butter, and put it in
small lumps all over the paste; fold the paste 1n
three, turn the rough edges towards you, roll out
again; add the second piece of butter in the same
way on the paste, fold in three, and roll out again;
then add the third piece of butter in the same way.
Fold the paste in three, and roll it out two or three
times till you see no more patches of butter; then use
directly.


1o6
PASTRY.
Russian Fish Pie.—Required: lb. cold
cooked fish; flaky crust (double the proportions given
at page 104); 1 oz. boiled rice; 1 teaspoonful chopped
parsley; y2 oz. dripping or butter; % teaspoonful
salt; 1 pinch pepper.
Roll out the crust to a neat square; break the fish
into small pieces, removing the bones. Mix it with
the boiled rice, parsley, dripping, salt and pepper.
Place this mixture in the centre of the square of
paste; wet the edges of the paste; fold it in from the
corners like an envelope, bringing one corner over
the other. Brush the whole over with a little milk,
and bake in a quick oven for half an hour.
The pie may be made richer by mixing a raw egg
with the other ingredients before placing them on the
paste^--"'"'
^--Beefsteak Pie.—Required: Flaky or short crust;
y2 lb. lean meat; 1 oz. flour; 1 y2 gills water; 1 table-
spoonful' ketchup; teaspoonful salt; teaspoonful
pepper.
Cut the meat into very thin pieces; mix the flour,
pepper and salt on a plate; dip each piece into this
mixture. Roll them up lightly; place them in a small
pie dish; add the water and the ketchup; wet the
edge of the dish. Place the pastry over the pie; cut
it off close to the pie dish; remove it, and from the
pieces cut off, cut some strips. Lay these along the
wet edge of the dish; wet the top of them with cold
water; lay on them the large piece of pastry; press
down the edge. Make a hole in the centre to allow
a hurtful steam, caused by the meat cooking inside,
to escape; roll out the scraps of paste left over, and
cut out a fringe. Roll this up and place in the
hole; brush over the paste with a little milk; place
in a hot part of the oven for five minutes, then


PASTRY.
107
bake in a cooler part for three-quarters of an hour
to an hour.
Sheep's Head Pie.—Required: Short crust;
1 sheep's head; % lb. bacon; an egg; 1 teaspoonful
finely chopped parsley; yi. pint pot liquor; % tea-
spoonful salt; teaspoonful pepper.
Soak the head all night in salt and water; wash
thoroughly in warm water, removing the soft bones
from the nostrils. Boil with sufficient water to cover
it, till it is quite tender (about three hours). Place
the egg in hot water, boil for ten minutes; plunge the
egg in cold water. Remove the shell and cut up into
small pieces. Cut the meat, gristle, and bacon into
small pieces, and put them, with the egg, parsley,
pepper, salt, and half a pint of the liquor the head
has been boiled in, into a pie dish; cover with
paste as in last recipe, and bake as directed.
Generally eaten cold. Use the rest of the liquor
Sausage Rolls.—Required: Short paste (the
quantities given at page 103); 2 oz. scraps of meat;
j£ teaspoonful salt; % teaspoonful pepper.
Cut the paste into four oblong squares; chop the
meat, mix it with the salt and pepper. Divide it into
four; place one portion on each square. Wet the
edges of the squares; fold one side of the paste over
the meat, then the other side; press down and mark
with the back of a knife at the two ends and along the
top. Place on a greased baking tin and bake in the
oven for about half an hour.
Oatmeal Pie Crust.—Required: lb. oatmeal;
about 1 gill hot water; 1 pinch salt.
Stir the ingredients well together; roll out on a
board to the thickness required. Fill the pie dish
with cooked meat and vegetables, adding a little


1o8
PASTRY.
flavouring and a little water or stock. Cover with the
crust; brush it over with milk; place in the oven and
bake for about a quarter of an hour till the crust is
cooked.
Suet Paste.—Required: % lb. flour; 2 oz. suet;
about y gill of water; ]^ teaspoonful salt.
Mince the suet very finely, removing all f1bres and
pieces of skin; mix it thoroughly in a basin with the
flour and salt, till it is like fine bread crumbs. Add
enough water to make it a stiff paste, work together
and turn out of the basin neatly in one lump on to a
floured board. Flour the rolling pin, roll out the
paste once to the thickness required.
Suet paste may be made lighter by using 2 oz.
stale bread crumbs and 2 oz. flour instead of 4 oz.
flour.
Boiled Beefsteak Pudding.—Required: suet
paste; 1 lb. stewing beef cut thin; y2 oz. flour;
about 1 gill of water; oz. dripping; y 2 teaspoonful
salt; teaspoonful pepper.
Grease a pudding bowl (one with a rim preferred);
cut off a piece of paste large enough to cover the
bowl. Roll out the other piece; line the bowl with
it, cutting off the edges with a sharp knife dipped in
flour. Cut the meat into neat stripes; mix the flour,
salt and pepper on a plate, dip each piece of meat
into this; roll up and place in the lined bowl. Pour
in as much cold water as you can without running
over the bowl. Wet the edges of the lining paste
with water; roll out the piece of paste left for the lid
to a round shape; place on the basin; press its edges
against the edges of the lining; trim the edges with a
knife. Dip the pudding cloth in boiling water; flour
the centre of it; tie over the top of the basin. Tie
the two opposite corners of the cloth together over


PASTRY.
109
the bowl so as to make a handle. Have ready a large
pan of sufficient boiling water to cover the pudding,
with teaspoonful of salt in it. Place the pudding
in this; boil for 2 to 2^ hours. When ready lift the
bowl on to a plate and let it stand for 2 minutes.
Remove the cloth carefully, as it is apt to stick to the
top of the pudding. Reverse the bowl on a dish, and
lift the basin slowly off it. Serve hot.
This pudding may be varied by adding two onions
skinned, scalded and chopped; or sliced parboiled
potatoes.
Apple Pudding.—Required: suet paste; about
2 lbs. apples; 2 oz. sugar.
Pare, quarter, and core the apples; cut them into
slices. Prepare and cook this pudding in the same
way as in the preceding recipe, adding the apples and
sugar instead of meat, pepper, and salt.
Apple Dumplings.—Required: suet paste; 3
apples; 1 oz. sugar.
Pare and core the apples, but do not divide them;
fill up the hole with sugar. Divide the paste into
three pieces; work each piece into a smooth ball;
place an apple on the top of one piece; work the
paste up round it until the apple is covered. Do the
same with the other apples and piece of paste. Place
the dumplings in boiling water; boil for half to three-
quarters of an hour, till apple and paste are thoroughly
cooked.
Roly Poly.—Required: suet paste; 2 tablespoon-
fuls of jam, treacle, or marmalade.
Prepare the suet paste as above; roll it out to an
oblong square. Wet the edges with water; spread
the jam over the paste, keeping it back from the
edges; roll it up, pressing the edges well together.
Dip a pudding cloth in boiling water, flour it well;


no
MILK PUDDINGS.
roll the pudding in it; tie the ends to the padding—
not quite close, as it swells a little. Have ready a
large pan of boiling water with half a teaspoonful- salt
in it. Place the pudding in this and boil for two
hours. It is a good plan to put a saucer or plate in
the bottom of the pan to prevent the pudding from
sticking.
Baked Roly -Poly.—Prepare as in the last recipe,
but instead of tying it in a cloth and boiling it, place
it on a greased baking tin and bake for about three
quarters of an hour.
Meat Roly Poly.—Required: suet paste; % lb.
thinly cut uncooked corned beef; 1 chopped parboiled
onion; ]/^ teaspoonful pepper.
Prepare as in last recipe, using the beef sprinkled
over with the onion and pepper instead of jam.
Bacon may be used instead of corned beef and
onion, but as it is fat, only \y2 oz. suet should be
used for the paste.
Goblet Pie.—Required: short crust; 2 oz. scraps
of meat, cooked or uncooked; 2 oz. chopped apples;
2 oz. raisins; 2 oz. currants; 2 oz. sugar; 2 oz.
suet; about 2 tablespoonfuls of water.
Clean and stone the raisins; clean the currants;
pare, core, and chop the apples (they must weigh two
ounce after chopping). Chop the suet very finely,
removing all pieces of skin or fibre; chop the meat
finely. Mix all the ingredients well together; place
in a pie dish; cover, as directed for fruit tart, with
short crust.
XIX.—MILK PUDDINGS.
An egg is included in the ingredients of most of the
following puddings; but baked rice, macaroni, tapioca,


MILK PUDDINGS. 1n
sago, barley, and semolina puddings may all be made
1rithout eggs. In this case the pudding must be
longer simmered so as to thicken the mixture; and in
macaroni the milk should be thickened with 34 oz.
flour.
It is best to add the yolk and the white of the egg
separately. Beat the yolk and put it into the pudding;
then whisk the white and add it. If, however, there
is not time to separate them they may be beaten
together and added to the pudding. A mixture
should always be allowed to cool before an egg is
added to it, as great heat makes the egg curdle.
If cooked too long the egg loses part of its nutritive
quality.
When a pudding is cooked with the heat coming
from below, as is generally the case in an oven, the
dish should be greased to prevent the pudding sticking
to it ; when the heat comes from above, as when a
pudding is cooked before the fire, it is unnecessary to
grease the dish.
A steamed pudding is ready, if, when you press
your finger on it, no mark is left.
Rice Pudding without Eggs.—Requited: 1
oz. whole rice; 1 oz. shred suet, dripping, or butter;
y2 oz. sugar; y2 pint skim milk; 1 pinch seasoning
(nutmeg, ground ginger, cinnamon, or allspice).
Wash the rice. Place half of the shred suet in a
pie dish; place the rice, sugar, and seasoning over it;
pour in the milk, put the rest of the shred suet on the
top. Place in a slow oven and bake for about an
hour. If the milk dries up too much add a little
more.
Rice Pudding.—Required: 1 oz. whole rice;
oz. sugar; 1 egg; y2 pint milk; 1 pinch of nutmeg
or cinnamon.


112
MILK PUDDINGS.
Wash the rice; put it into a pan with plenty of cold
water; bring to the boil; pour off the water. Add
the milk and sugar to the rice; simmer till the rice is
quite soft, about one quarter of an hour. Break the
egg into a small pie dish; beat it well with a fork.
Let the rice and milk cool a little and then pour into
the pie dish, mixing well with the egg. -Bake in an
oven or before the fire till it is a golden colour.
Steamed Rice Pudding.—Prepare in the same
way as in the last recipe, as far as "simmer the rice
till quite soft." Then draw the pan to one side of the
fire; when a little cooled, stir in the yolk of the egg;
whisk the white on a dry plate with a knife; when
stiff, stir it lightly into the pudding. Grease a mould
or basin, pour the mixture into it; cover tightly with a
greased paper; steam for about half an hour.
Raised Rice Pudding—Required': % lb. whole
rice; about 1 oz. bread crumbs; 2 eggs; 2 oz. sugar;
2 oz. butter; 1 pint milk; 1 inch stick cinnamon; a
p1nch of salt.
Wash the rice well, put it on the fire with enough
coid water to cover it, and bring it slowly to the boil.
When the water is absorbed, add the milk and season-
ing. Simmer till soft, then remove the cinnamon.
Put the rice into a basin, add the sugar, stir in the
butter, and let it cool. Break the eggs, separate the
yolks from the whites. Add the yolks, unwhisked, to
the rice, one at a time, stirring constantly. Grease
well a small cake tin, put in the crumbs, cover with a
plate, and shake well till the crumbs adhere to the
tin. Beat up the whites to a stiff froth, and mix
lightly and thoroughly with the pudding just before
putting it into the tin. Bake in a hot oven from half
an hour to three-quarters of an hour. It should be
brown when turned out, and may be eaten hot


114
MILK PUDDINGS.
with a fork; mix well with the tapioca. Pour into a
greased dish, and bake in a moderate oven or before
the fire till it is a golden colour. Serve either hot or
cold.
Sago Pudding.—Prepare and cook in the same
way as tapioca pudding, using sago instead of tapioca.
Barley Pudding.—Required: 1 oz. barley; 1
egg; ^2 pint milk; oz. soft sugar.'
Wash the barley; let it soak all night in cold water.
Put it into a pan with the milk and sugar; simmer
till quite soft, from half an hour to three-quarters of
an hour. Break the egg and beat it slightly with a
fork in a pie dish; add the barley and milk, stir-
ring well together; brown in an oven or before
the fire.
Semolina Pudding.—Required: oz. of semo-
lina; 1 egg; pint cold milk; y2 oz. soft sugar; 1
pinch seasoning.
Put the semolina into a small saucepan and cover it
with the milk. Bring slowly to the boil, and simmer
till quite soft (about ten minutes), stirring all the time.
Remove the pan from the fire, and allow the mixture
to cool a little. Put the semolina into a basin, add
the sugar and flavouring, and mix well. Break the
egg, separate the yolk from the white; add the yolk
to the semolina, stir well. Beat up the white to a stiff
froth, mix lightly and thoroughly with the other ingre-
dients; pour into a pie dish, and bake in a moderate
oven or before the fire till it is a golden colour.
Ground Barley Pudding.—Prepare and cook in
the same way as semolina pudding, using ground
barley instead of semolina.
Steamed Semolina Pudding.—Required: 1 oz.
semolina; 1 egg; 1 oz. butter or dripping; pint
milk; 1 oz. soft sugar; 1 pinch seasoning.


n6 MILK PUDDINGS.
This pudding may be made with dripping instead
of butter, and the egg may be omitted.
Potato Pudding.—Required: 1 lb. potatoes;
2 eggs; 2 oz. sugar; 1 lemon; 2 oz. butter or drip-
ping; 1 pinch of salt.
Rub the potatoes (previously boiled), while hot,
through a sieve; melt the butter or dripping, add it
to them, and let the mixture cool. Break the eggs,
separate the yolks from the whites. Whisk the yolks,
grate the lemon rind, add these, the juice and the
sugar; mix these well with the potatoes. Just before
baking, add the salt to the whites, whisk to a stiff
froth, and add lightly to the mixture. Put all into
a greased tin, bake in a moderate oven for about
half an hour, and then turn out on a dish. Serve
very hot.
Shape of Corn-Flour.—Required: 1 oz. corn-
flour; y2 oz. sugar; yi pint milk.
Break the corn-flour in a basin with a little of the
cold milk. Place the rest of the milk with the sugar
in a pan on the fire; bring it nearly but not quite to
the boil; pour the corn-flour and cold milk into it,
and let it boil for five minutes after it thickens, stirring
all the time. Have a basin or mould standing filled
with cold water; pour away the water, but do not dry
the mould. Pour the corn-flour into this shape, let it
become cold, and turn it out on a dish. It can be
eaten either with stewed fruit, jam, treacle, or cold
milk.
Custard Pudding.—Required: 3 eggs; y2 pint
milk; 2 oz. sugar; y2 oz. butter; 1 pinch grated
nutmeg.
Stir the eggs and sugar well together; add the milk
and nutmeg; stir well. Butter a small pie-dish; pour
in the custard. Bake in a slow oven for about twenty


MILK PUDDINGS.
"7
minutes. Do not move the dish till the custard is set,
as it might curdle. A piece of paste (see page 103)
may be put round the edge, or a piece of dry toast
in the bottom of the dish.
Yorkshire Pudding.—Required: lb. flour;
1 egg; y2 pint of milk; % teaspoonful salt.
Place the flour and salt in a basin; break the egg
into a teacup, beat it well with a fork, pour it into the
Hour. Mix' thoroughly together with a wooden spoon;
add the milk very gradually, beating the batter all the
time. The batter is sufficiently beaten when bells
of air rise. Grease a baking-tin, pour the baiter
in, and bake in rather a quick oven for half an
hour. Cut into square pieces, and serve with roast
beef.
The batter is improved by being allowed to stand
in the basin for two hours before it is baked. Stir
well before pouring it into the tin. To make the
pudding richer add a second egg.
Hasty Pudding.—Prepare as in the last recipe,
but use 1 dessert-spoonful sugar instead of salt. Pour
the batter into greased cups, and steam for half an
hour.
Black Cap Pudding.—Prepare in the same way
as Hasty Pudding, adding 1 oz. of well-cleansed
currants.
XX.—BOILED & MISCELLANEOUS PUDDINGS.
Suet Dumpling.—Required: lb. flour; 2 oz.
suet; about 1 gill of cold water; 1 oz. sugar; ^ tea"
spoonful baking powder; teaspoonful salt.
Chop the suet finely, removing all pieces of skin
and fibre; mix thoroughly in a basin with all the other


n8 BOILED, ETC. PUDDINGS.
dry ingredients. Add enough of water to moisten it,
and stir well together. Dip a pudding cloth in boiling
water, wring, dredge with flour, tie the pudding in it,
leaving room for it to swell, put into boiling water and
boil for two hours, or longer if convenient. Should
the dumpling be wanted richer, milk may be used
instead of water, and an egg added. If an egg
is added only half the quantity of milk or water is
required. If it is to be eaten with meat omit the
sugar. This dumpling is lighter, and only requires
one and a half hours to boil, when made with
2 oz. stale bread crumb and 2 oz. flour, instead of
% lb. flour.
Lemon Dumpling.—The same as suet dumpling
with the addition of the grated rind and the juice of
half a lemon.
Currant Dumpling.—The same as suet dumpling
with the addition of 2 oz. currants carefully picked and
cleaned, and ^ teaspoonful mixed spice or grated
nutmeg.
Carrot Dumpling.—The same as suet dumpling
with the addition of one small or half a large carrot,
cleaned, scraped, and grated; and y 2 teaspoonful
ground ginger; also 2 oz. stale bread crumbs.
Apple Dumpling.—The same as suet dump-
ling, with the addition of 2 medium-sized apples,
pared, cored, and minced; also 2 oz. stale bread
crumbs.
Curry Dumpling.—The same as suet dumpling
(omitting the sugar), with the addition of y2 teaspoonful
curry, which should be mixed with the dry ingredients
before the water is added.
Suet dumpling may thus be varied to -any extent,
according to the materials at the disposal of the
cook.


l2o BOILED, ETC. PUDDINGS.
oz. dripping; yi teaspoonful seasoning; about I gill
milk.
Mince the suet very finely, removing all pieces of
skin and fibre; mix it with the flour and bread
crumbs. Clean the currants; pick the stalks off the
currants and raisins; remove the candied sugar from
the peel; chop the peel finely. Pare, divide, core,
and mince an apple; mix the dry ingredients well
together. Break the egg into a cup, beat it with a
fork; add the milk to it, and pour this gradually
among the dry ingredients, stirring well. If too dry,
add a little more milk. Grease a pudding basin well;
place the mixture in it, allowing a little room for the
bread and flour to swell. Dip a pudding cloth in
boiling water; wring it out and flour it; tie it lightly
over the top of the basin. Have a large pan ready
with enough boiling water in it to cover the pudding;
place the pudding in it and boil for three hours.
When ready, let it stand for two minutes before turn-
ing it out on a dish. Serve hot with sweet sauce or
melted butter.
Lemon Pudding. — Required: 2 oz. ground
rice; 2 oz. stale bread crumbs; 2 oz. finely
minced suet; oz. dripping or butter; 1 lemon;
}l oz. candied lemon peel; about 1 gill milk;
1 oz. sugar.
Mix the rice, crumbs, suet and sugar together in a
basin; remove the sugar from the peel; chop the
peel finely and put it in the basin. Grate the outer
rind of the lemon into the basin; roll the lemon to
make it soft; cut it in two and squeeze the juice into
the basin, keeping back the pips. Stir these in-
gredients well together; add gradually enough milk to
make a stiff mixture. Place it in a well greased tin,
shape, or pudding bowl; cover tightly with a greased


BOILED, ETC. PUDDINGS. 121
mper; steam for two hours; turn out, serve with
i1veet sauce.
This pudding may be made richer by adding an egg
0 it, in which case less milk is required.
Marmalade Pudding.—Prepare and cook as in
he last recipe, using 2 tablespoonfuls of marmalade
nstead of a lemon.
Wakefield Pudding.—Required; y2 lb. stale bread
:ut very thin; 1 lb. fruit (apples, rhubarb, green goose-
Jerries, &c.); ^ lb. sugar.
Stew the fruit with the sugar till it is cooked. Put
1 layer of bread in a pie dish, then a layer of fruit and
uice, then bread, &c., till all is in. Serve hot or cold,
bustard sauce may be served with this pudding.
Fig Pudding—Required: % lb. figs; 3 oz. flour;
I oz. bread crumbs; 2 oz. minced apples; 2 oz.
oinced suet; 2 oz. sugar; about a teacupful of milk.
The apples must weigh 2 oz. after they are pared
nd cored. Cut off the stalks of the figs, mince the
gs very finely and mix thoroughly with all the other
Iry ingredients. Then add enough milk to bind the
fixture, put it into a well greased mould or pudding
owl, leaving room for it to swell; and steam for two
nd a half to three hours.
Treacle Pudding.—Required: % lb. flour; 2
z. bread crumbs; 2 oz. finely minced suet; about 1
ill milk or water; 2 oz. treacle or syrup; 1 pinch of
lit.
Chop the suet finely, removing all pieces of skin and
ibre; mix thoroughly in a basin with the flour, bread
rumbs and salt. Heat the treacle slightly (to make
mix more easily), then add it to the flour, and when
ell mixed add gradually about one gill of milk or
Mer till it is a stiff dough. Dip a cloth into boiling
>ater, wring it, flour it well, pour the pudding into the


124
EGGS.
absorb the fat . Dish them on a hot plate, and pow-
der each piece with sugar.
To make Poor Knights richer, break an egg into a
plate, be .it it with a fork to mix the yolk and white,
and then add it to the milk before the pieces are
dipped into it. When egg is used, omit the flour.
Railway Pudding.—Required: 1 small teacup-
ful fine flour; 1 small teacupful refined white sugar;
3 eggs ; 1 Ublespoonful milk; 2 teaspoonfuls of baking
powder.
Put the flour and sugar into a basin, add the bak-
ing powder, and stir well with a wooden spoon. Heat
up the eggs with a fork to mix the yolks and whites
together. Add the milk to them, and pour the whole
into a basin. Stir quickly till the mixture forms a
smooth paste, then pour into a buttered shallow tin,
and bake in a quick oven for a -quarter of an hour.
When a nice brown, turn it out on a sieve, to prevent
it getting heavy. When cold, cut in square pieces,
then cut each into two slices, spread jam between or
stewed fruit. Dish in neat heaps.
XXI.—EGGS.
To Boil an Egg.—Place an egg gently with a
spoon in water almost, but not quite, boiling. Let
it simmer steadily for three and a half minutes. A
small egg is sufficiently cooked^ in three minutes; a
new laid egg takes four minutes.'x^r
To Hard Boil an Egg.—Place the egg gentlj
with a spoon in water almost, but not quite, boiling,
Let it simmer for ten minutes; dip it into cold water,
to prevent the white discolouring. When required)
remove the shelL^"


EGGS.
I25,
Poached Eggs.—Required: 1 egg; boiling water,
1 teaspoonful of vinegar to 1 pint of hot water; 1 round
of toast.
Add the v1negar to the water; break the egg into a
cup; slip it gently from the cup into the pan of sim-
mering water. Simmer for about three minutes; lift
out of the pan with a pierced fish slice; place the
egg on a half round of toast; serve hot.
Baked Eggs.—Required: 1 egg; y2 oz. butter.
Place the butter in a very small baking tin; melt it;
break the egg into a cup; slip it from the cup into
the tin; place the tin in the oven for three minutes,
when the egg will be cooked.
Rummeled Eggs.—Required: 1 egg; r slice of
buttered toast; 1 dessert spoonful milk; l/2 oz. butter;
1 pinch of salt.
Melt the butter in a small frying pan; break the
egg into it; add the milk and salt; stir constantly
one way till the egg becomes thick like butter, but not
hard; spread it over the buttered toast; serve very hot.
Omelet.—Required: 2 eggs; *4 oz. butter; 1 tea-
ppoonful soft sugar; 1 small pinch of salt.
Break the eggs; separate the yolks from the whites-;
add the sugar to the yolks; stir in a basin till they are
thick and creamy (about ten minutes). Place the
whites with the salt on a dry plate; with a dry sharp
knife whisk them in a cool place till they become a
stiff froth; mix this gradually in among the yolks, tak-
ing care not to beat down the froth. In the meantime
let the butter melt, but not discolour, in an omelet
fan; pour the mixture into the pan; cook it on the
nre till it sets (about two minutes); then place it in
ifte oven to allow it to rise and brown. If there is
Bo oven, hold it before the fire. Turn it out, double
ft over and serve immediately.


126
EGGS.
The omelet will be larger and lighter if a third
white can be allowed to the two yolks. A savoury
omelet may be made by adding half a teaspoonful of
mixed herbs or chopped parsley to the yolks instead
of sugar. An omelet pan should not be washed; it
should be scraped and dry rubbed.
Pancakes.—Required: 2 oz. flour; 1 egg; 2 oz.
clarified fat; 1 gill milk; 2 oz. sugar; 1 small pinch
of salt.
Put the flour and salt in a basin ; add the egg and
stir well with a wooden spoon; then pour in the milk
gradually, stirring all the time, being careful to have
no lumps in the batter. Put two and a half table-
spoonfuls of the batter in a cup; melt a fourth of the
fat in a small frying pan. When hot pour in the
batter from the cup, holding the pan so that the batter
should cover the whole of it. Let the pancake set,
then with a knife see that it does not stick anywhere.
Shake it a little and either toss it over or turn with a
long thin knife. When a golden brown on both sides
put it on a plate, dredge with sugar, fold the pancake
in three, or roll it up and dredge again with sugar.
Serve very hot. The above quantities will make
about four pancakes. When time permits prepare
the batter some hours before, as it is improved by
standing.
If preferred, pancakes may be made a little lighter
by adding only the yolk at first to the flour, &c.; then
add the milk as directed. Whisk the whites to a stiff'
froth, just before the pancakes are to be cooked,
and add l1ghtly. A few drops of lemon juice squeezed
over each pancake is a great improvement.
Snow Eggs.—Required: x egg; 1j^ gills of
milk; ^ inch stick cinnamon; 1 heaped teaspoonful
sugar.


SAUCES.
127
Break the egg; separate the yolk from the white.
Put the milk, cinnamon, and sugar into a small pan
(enamelled preferred). While this is coming to the
boil beat the white with a knife on a dry plate to a
very stiff froth. Dip a tablespoon in cold water, scoop
out the froth in spoonfuls and drop into the boiling
milk; boil slowly for three minutes, turn the froth
over, and cook the other side for three minutes. Put
this snow on a cloth to drain. Stir the yolk in a cup
with a spoon until it is creamy; add gradually the
milk slightly cooled; remove the cinnamon. Put the
milk and egg back into the saucepan, and stir always
one way over a slow fire till it thickens, but it must
not boil. Pour this custard into a shallow dish and
when cold place the snow upon it.
XXII.—SAUCES.
Melted Butter.—Required: 1 oz. flour; 1 oz.
butter; pint cold water; 1 pinch of salt.
Put the butter into a small saucepan, melt it, then
draw the pan to the side of the fire; add the flour
gradually and mix both with the back of a wooden
spoon; add very gradually the water and salt, stirring
continually to prevent lumps. Stir over the fire till
the sauce boils, then boil it for three minutes. If
the melted butter is wanted for fish, some of the
liquor the fish has been boiled , in may be used
instead of water.'
A richer sauce may be made by using 1 y2 oz. or 2
oz. of butter to 1 of flour.
Cheap' Melted Butter.—Required: 1 oz. flour;
Y2 oz. dripping; % oz. butter; pint cold water;
1 pinch of salt.


SAUCES.
129
Plain White Sauce—Required: 1 oz. flour;
% pint milk; 1 teaspoonful sugar.
Break the flour gradually with the milk. Stir over
the fire till it boils, add the sugar; boil for three
minutes.
Arrowroot Sauce.—Required: oz. arrow-
root; y2 pint water; 1 teaspoonful sugar.
Break the arrowroot with the water; stir over the
fire till it boils; add the sugar; boil three minutes.
A few drops of lemon juice or other flavouring may
be added. Cornflour may be used instead of arrow-
root. If the sauce is wanted red, add three drops of
cochineal.
Treacle Sauce. —Required: Cheap melted butter;
1 tablespoonful syrup.
Stir in the syrup (but do not boil) before the melted
butter is removed from the fire.
Custard Sauce.—Required: 1 yolk egg; y2 pint
of milk; 1 teaspoonful cornflour; 1 teaspoonful
sugar.
Break the cornflour with a little of the cold milk;
stir the yolk in smoothly. Bring the milk almost to
the boil, but do not quite boil; pour it into the corn-
Hour and egg, stirring constantly. The mixture may
be returned to the pan for a few m1nutes to let it
thicken, but on no account allow it to boil, as the yolk
will curdle. Serve hot or cold.
Bread Sauce.—Required: 1 large teacupful of
bread crumbs; oz. of butter; pint boiling milk;
1 pinch of salt.
Boil the milk in a small saucepan, and when quite
boiling put in the bread crumbs with the butter and
salt; stir over a slow fire for about ten minutes. An
onion (boiled and chopped) is a good addition.
Mint Sauce.—Required'; 1 dessert spoonful finely


130
BREAD, ETC.
chopped fresh mint; 1 dessert spoonful brown sugar;
y2 gill vinegar; x/2 gill hot water.
Mix the sugar and hot water, let it cool; add the
vinegar and chopped mint. Serve cold.
Mustard Relish Required: 1 dessert spoonful
sugar; ^ teaspoonful made mustard; 2 dessert
spoonfuls vinegar.
Mix the sugar and mustard smoothly together, then
add the vinegar gradually, Stirling till smooth.
Salad Sauce.—Required: 1 hard boiled egg;
2 tablespoonfuls oil; 1 tablespoonful vinegar; tea-
spoonful made mustard; % teaspoonful sugar; % tea-
spoonful salt; 1 pinch of pepper.
Take the white from the yolk of the hard-boiled
egg; rub the yolk, sugar, salt, pepper, and mustard
smoothly together; stir in the oil gradually; then stir
in the vinegar gradually. Chop the white into small
pieces; sprinkle it over the salad.
Cream or milk may be used instead of oil.
XXIII.—BREAD, ETC.
Bread.—Required: lbs. flour; 1 oz. German
yeast; 1 heaped teaspoonful salt; 1 quart tepid water.
Put the yeast into a basin and add gradually the water,
stirring with a wooden spoon. Put 2 ^ lbs. flour with
the salt into a very large basin; make a hole in the
middle of the flour; add the yeast and water slowly,
mixing with your hands in gradually enlarging circles,
till all the flour is taken in. Beat the dough thoroughly
for ten minutes or a quarter of an hour; cover the basin
with a thick cloth, and put it in a warm place for two
hours. Put the remaining flour on a board, turn out
the dough upon it and knead, taking it from the sides


122 BOILED, ETC. PUDDINGS.
cloth without a basin, tie it loosely, put it into
boiling water, and boil at least two hours. Put a plate
in the bottom of the saucepan (before warming the
water) to prevent the pudding sticking.
Rice and Apple Pudding.—Required: 1 large
apple; 2 oz. rice; oz. dripping or shred suet; 1
pint of water or milk; 1 inch stick cinnamon; 1 oz.
sugar.
Wash the rice; pare, core and chop the apple.
Put the rice on with enough cold water to cover it.
Bring slowly to the boil. When the water is, all
absorbed add the pint of cold water, apples, and cinna-
mon. Stew for half an hour with the cover on, stirring
occasionally. Then add the sugar, take out the cinna-
mon, put the mixture into a greased pie dish, and pul
the shred suet or small pieces of dripping on the top
Place in the oven or before the fire till brown. Thi:
pudding is improved by having a small piece o
lemon rind cooked with it and removed with th<
cinnamon.
Bird's Nest Pudding.—Required: % lb. tapioca
4 apples; about 1 y2 pints water; 1 oz. sugar.
Pare and core four apples; fill the holes with sugar
Soak the tapioca or sago in water for an hour; thei
bring to the boil and boil for five minutes. Grease;
pudding dish, put the apples in, and the tapioca roun<
them; bake in the oven till ready, about half to thre
quarters of an hour.
Lemon Sponge.—Required: 1 lemon; 1 whit
of egg; oz. gelatine; 1 oz. sugar; 1 gill cold wate:
Put the juice of the lemon with half the rind (not th
white) of one in the cold water with the soaked gelatin
and sugar. Stir and melt all together over the fir
but do not allow it to boil. While this is preparir
break the egg and separate the yolk from the whit


BOILED, ETC. PUDDINGS. 123
Beat up the white to a stiff froth; draw the gelatine,
&c., aside from the fire and let it cool a little; then
add gradually to the stiff egg froth. Beat all together
until quite stiff; this generally takes from twenty to
thirty minutes. Dip a tin or china mould in cold
rater, then fill with the mixture, which should stand at
least half an hour before being used. If preferred,
this may be made with oranges. The gelatine melts
more quickly if it is previously soaked in the cold
water for an hour.
Swiss Roll.—Required: 3 oz. flour; 1 egg;
1 egg's weight in castor sugar; 1 pinch of baking
powder.
Lay a well-greased paper in a shallow baking tin;
Deat the egg and sugar together in a bowl with a fork
or spoon till they form a rich cream; mix the baking
powder with the flour, add these to the egg and sugar,
1nd stir quickly till smooth. Pour the mixture evenly
into the papered tin, and bake in a quick oven till it
is a light brown. Sprinkle sugar on a board; turn
out the roll on it, spread with jam, and roll up quickly
before it gets cold. If preferred, this roll can be
made thin, and cut into flat sandwiches with jam
between.
Poor Knights.—Required: 1 lb. slices of stale
bread; 2 oz. flour; 2 oz. soft sugar; 1 inch stick
cinnamon; pint skim milk; fat for frying.
Cut some stale bread into slices, about inch
thick. Put the milk, sugar, and cinnamon into a
plate or bowl; dip each piece of bread several times
into this mixture, till saturated but not broken; then
oil lightly on the flour. Put the fat into a frying pan;
then hot, put the pieces of bread into it, fry till a
light brown on both sides. Take them out with a fork
tnd put them on kitchen paper, or a clean cloth, to


U4
MILK PUDDINGS.
with a fork; mix well with the tapioca. Pour into a
greased dish, and bake in a moderate oven or before
the fire till it is a golden colour. Serve either hot or
cold.
Sago Pudding.—Prepare and cook in the same
way as tapioca pudding, using sago instead of tapioca.
Barley Pudding.—Required: 1 oz. barley; 1
egg; ^ pint milk; oz. soft sugar.
Wash the barley; let it soak all night in cold water.
Put it into a pan with the milk and sugar; simmer
till quite soft, from half an hour to three-quarters of
an hour. Break the egg and beat it slightly with a
fork in a pie dish; add the barley and milk, stir-
ring well together; brown in an oven or before
the fire.
Semolina Pudding.—Required: oz. of semo-
lina; 1 egg; pint cold milk; y2 oz. soft sugar; 1
pinch seasoning.
Put the semolina into a small saucepan and cover it
with the milk. Bring slowly to the boil, and simmer
till quite soft (about ten minutes), stirring all the time.
Remove the pan from the fire, and allow the mixture
to cool a little. Put the semolina into a basin, add.
the sugar and flavouring, and mix well. Break the'
egg, separate the yolk from the white; add the yolk
to the semolina, stir well. Beat up the white to a stiff
froth, mix lightly and thoroughly with the other ingre-
dients; pour into a pie dish, and bake in a moderate
oven or before the fire till it is a golden colour.
Ground Barley Pudding.—Prepare and cook in
the same way as semolina pudding, using ground
barley instead of semolina.
Steamed Semolina Pudding.—Required: 1 oz.
semolina; 1 egg; 1 01. butter or dripping; y2 pint
milk; 1 oz. soft sugar; 1 pinch seasoning.


MILK PUDDINGS.
"5
Bring the semolina and milk slowly to the boil in a
small saucepan, and simmer till soft. Pour the mix-
ture into a basin, add the sugar, and allow it to cool
a little. Beat the yolk of egg slightly with a fork,
and mix it with the semolina (when cool); add the
flavouring; grease thoroughly a basin or tin mould
(a plain one is best); pour in the mixture. Grease a
double piece of kitchen paper, and twist it over the
top of the basin or mould, and steam slowly for half
an hour, adding boiling water if the water boils
away. If a basin is used, steam for three quarters
of an hour.
Bread Pudding.—Required: 2 oz. stale bread-
crumbs; 1 egg; pint milk; 1 pinch of nutmeg or
cinnamon; y2 oz. sugar.
Put the bread-crumbs, milk, sugar, and seasoning
into a stewpan; simmer for about five minutes; draw
the pan to the side of the fire, to allow the mixture to
cool a little. Break the egg into a small pie-dish;
beat it well with a fork; pour the milk and bread in,
mixing well with the egg. Bake in an oven or before
the fire t1ll it is a golden brown colour.
Bread and Butter Pudding.—Required: % lb.
stale bread; 1 oz. butter; 1 egg; 1 oz. currants;
1 oz. sugar; y2 pint milk.
Cut the bread into thin slices; butter it; cleanse
the currants. Put a layer of the buttered bread into
a pie-dish; sprinkle over it a few currants ; repeat this
till the bread and currants are all in. Break the egg
into a basin, add the sugar, and beat with a fork till
1vell mixed and light; add the milk to the egg gradu-
1lly, stirring all the time. Pour this mixture slowly
aver the bread, so as to allow it to soak into the
bread. Bake in a moderate oven for about three
quarters of an hour.


MILK PUDDINGS.
117
minutes. Do not move the dish till the custard is set,
as it might curdle. A piece of paste (see page 103)
may be put round the edge, or a piece of dry toast
in the bottom of the dish.
Yorkshire Pudding Required: % lb. flour;
1 egg; y2 pint of milk; % teaspoonful salt.
Place the flour and salt in a basin; break the egg
into a teacup, beat it well with a fork, pour it into the
flour. Mix' thoroughly together with a wooden spoon;
add the milk very gradually, beating the batter all the
time. The batter is sufficiently beaten when bells
of air rise. Grease a baking-tin, pour the batter
in, and bake in rather a quick oven for half an
hour. Cut into square pieces, and serve with roast
beef.
The batter is improved by being allowed to stand
in the basin for two hours before it is baked. Stir
well before pouring it into the tin. To make the
pudding richer add a second egg.
Hasty Pudding.—Prepare as in the last recipe,
. but use 1 dessert-spoonful sugar instead of salt. Pour
the batter into greased cups, and steam for half an .
hour.
Black Cap Pudding.—Prepare in the same way
as Hasty Pudding, adding 1 oz. of well-cleansed
currants.
XX.—BOILED & MISCELLANEOUS PUDDINGS.
Suet Dumpling.—Required: yx lb. flour,- 2 oz.
suet; about 1 gill of cold water; 1 oz. sugar; ^ tea-
spoonful baking powder; % teaspoonful salt.
Chop the suet finely, removing all pieces of skin
and fibre; mix thoroughly in a basin with all the other


n8 BOILED, ETC. PUDDINGS.
dry ingredients. Add enough of water to moisten it,
and stir well together. Dip a pudding cloth in boiling
water, wring, dredge with flour, tie the pudding in it,
leaving room for it to swell, put into boiling water and
boil for two hours, or longer if convenient. Should
the dumpling be wanted richer, milk may be used
instead of water, and an egg added. If an egg
is added only half the quantity of milk or water is
required. If it is to be eaten with meat omit the
sugar. This dumpling is lighter, and only requires
one and a half hours to boil, when made with
2 oz. stale bread crumb and 2 oz. flour, instead of
% lb. flour.
Lemon Dumpling.—The same as suet dumpling
with the addition of the grated rind and the juice of
half a lemon.
Currant Dumpling.—The same as suet dumpling
with the addition of 2 oz. currants carefully picked and
cleaned, and % teaspoonful mixed spice or grated
nutmeg.
Carrot Dumpling.—The same as suet dumpling
with the addition of one small or half a large carrot,
cleaned, scraped, and grated; and % teaspoonful
ground ginger; also 2 oz. stale bread crumbs.
Apple Dumpling.—The same as suet dump-
ling, with the addition of 2 medium-sized apples,
pared, cored, and minced; also 2 oz. stale bread
crumbs.
Curry Dumpling.—The same as suet dumpling
(omitting the sugar), with the addition of teaspoonful
curry, which should be mixed with the dry ingredients
before the water is added.
Suet dumpling may thus be varied to -any extent,
according to the materials at the disposal of the
cook.


BOILED, ETC. PUDDINGS. 119
Flour and Dripping Dumplings.—Required: 5
oz. flour; 1 teacupful clarified fat; 1 teacupful cold
water; 1 oz. of sugar; teaspoonful salt.
Put the flour in a basin with the salt and sugar.
Put the fat and water into a saucepan, and when boiling
pour quickly on the flour, stirring with an iron spoon.
Flour your hands and make the paste up quickly into
small balls while hot; let them cool; then put them
into a pan of boiling water one at a time, so as not to
cool the water, and boil for about twenty minutes.
When they float on the surface they are ready; serve
hot. They may be eaten with treacle, stewed fruit,
sugar, or milk. These dumplings may be cooked in
sweet or butter milk, to which 1 inch of cinnamon stick
may be added.
Norfolk Dumpl1ngs.—Required: % lb. flour;
% teaspoonful baking powder; about 1 gill cold
water; teaspoonful salt.
Place the flour, baking powder and salt in a basin;
stir in the water gradually till a stiff paste is formed.
Roll into small balls about the size of an egg,
.boil with meat, or place in boiling water with
teaspoonful salt in it, taking care that the dump-
lings do not stick to the pan. Boil for about twenty
minutes. Serve with boiled salt beef; or as a
pudding, with treacle.
Dough Dumplings.—Required: a piece of dough
left over from bread baking.
Roll the dough into balls about the size of an egg;
place them in boiling water, and boil for about half an
hour. Serve with treacle or melted butter.
Plain Plum Pudding.—Required: 2 oz. flour;
2 oz. stale bread crumbs; lb- SLlet > % currants;
% lb. sultana raisins; 2 oz. minced apple; 1 oz.
candied orange or lemon peel; 2 oz. sugar; 1 egg; ^


l2o BOILED, ETC. PUDDINGS.
oz. dripping; teaspoonful seasoning; about r gill
milk.
Mince the suet very finely, removing all pieces of
skin and fibre; mix it with the flour and bread
crumbs. Clean the currants; pick the stalks off the
currants and raisins; remove the candied sugar from
the peel; chop the peel finely. Pare, divide, core,
and mince an apple; mix the dry ingredients well
together. Break the egg into a cup, beat it with a
fork; add the milk to it, and pour this gradually
among the dry ingredients, stirring well. If too dry,
add a little more milk. Grease a pudding basin well;
place the mixture in it, allowing a little room for the
bread and flour to swell. Dip a pudding cloth in
boiling water; wring it out and flour it; tie it lightly
over the top of the basin. Have a large pan ready
with enough boiling water in it to cover the pudding;
place the pudding in it and boil for three hours.
When ready, let it stand for two minutes before turn-
ing it out on a dish. Serve hot with sweet sauce or
melted butter.
Lemon Pudding. — Required: 2 oz. ground
rice; 2 oz. stale bread crumbs; 2 oz. finely
minced suet; y2 oz. dripping or butter; 1 lemon;
^ oz. candied lemon peel; about 1 gill milk;
1 oz. sugar.
Mix the rice, crumbs, suet and sugar together in a
basin; remove the sugar from the peel; chop the
peel finely and put it in the basin. Grate the outer-
rind of the lemon into the basin; roll the lemon to
make it soft; cut it in two and squeeze the juice into
the basin, keeping back the pips. Stir these in-
gredients well together; add gradually enough milk to
make a stiff mixture. Place it in a well greased tin,
shape, or pudding bowl; cover tightly with a greased


BOILED, ETC. PUDDINGS.
Beat up the white to a st1ff froth; draw the gelatine,
&c., aside from the fire and let it cool a little; then
add gradually to the stiff egg froth. Beat all together
until quite stiff; this generally takes from twenty to
thirty minutes. Dip a tin or china mould in cold
water, then fill with the mixture, which should stand at
least half an hour before being used. If preferred,
this may be made with oranges. The gelatine melts
more quickly if it is previously soaked in the cold
water for an hour.
Swiss Roll.—Required: 3 oz. flour; 1 egg;
1 egg's weight in castor sugar; 1 pinch of baking
powder.
Lay a well-greased paper in a shallow baking tin;
beat the egg and sugar together in a bowl with a fork
or spoon till they form a rich cream; mix the baking
powder with the flour, add these to the egg and sugar,
and stir quickly till smooth. Pour the mixture evenly
into the papered tin, and bake in a quick oven till it
is a light brown. Sprinkle sugar on a board; turn
out the roll on it, spread with jam, and roll up quickly
.before it gets cold. If preferred, this roll can be
made thin, and cut into flat sandwiches with jam
between.
Poor Knights.—Required: 1 lb. slices of stale
bread; 2 oz. flour; 2 oz. soft sugar; 1 inch stick
cinnamon; y2 pint skim milk; fat for frying.
Cut some stale bread into slices, about y2 inch
thick. Put the milk, sugar, and cinnamon into a
plate or bowl; dip each piece of bread several times
into this mixture, till saturated but not broken; then
roll lightly on the flour. Put the fat into a frying pan;
when hot, put the pieces of bread into it, fry till a
light brown on both sides. Take them out with a fork
and put them on kitchen paper, or a clean cloth, to


108 PASTRY.
flavouring and a little water or stock. Cover with the
crust; brush it over with milk; place in the oven and
bake for about a quarter of an hour till the crust is
cooked.
Suet Paste Required: % lb. flour; 2 oz. suet;
about gill of water; teaspoonful salt.
Mince the suet very finely, removing all fibres and
pieces of skin; mix it thoroughly in a basin with the
flour and salt, till it is like fine bread crumbs. Add
enough water to make it a stiff paste, work together
and turn out of the basin neatly in one lump on to a
floured board. Flour the rolling pin, roll out the
paste once to the thickness required.
Suet paste may be made lighter by using 2 oz.
stale bread crumbs and 2 oz. flour instead of 4 oz.
flour.
Boiled Beefsteak Pudding.—Required: suet
paste; 1 lb. stewing beef cut thin; y2 oz. flour;
about 1 gill of water; y2 oz. dripping; y2 teaspoonful
salt; teaspoonful pepper.
Grease a pudding bowl (one with a rim preferred);
cut off' a piece of paste large enough to cover the
bowl. Roll out the other piece; line the bowl with
it, cutting off the edges with a sharp knife dipped in
flour. Cut the meat into neat stripes; mix the flour,
salt and pepper on a plate, dip each piece of meat
into this; roll up and place in the lined bowl. Pour
in as much cold water as you can without running
over the bowl. Wet the edges of the lining paste
with water; roll out the piece of paste left for the lid
to a round shape; place on the basin; press its edges
against the edges of the lining; trim the edges with a
knife. Dip the pudding cloth in boiling water; flour
the centre of it; tie over the top of the basin. Tie
the two opposite corners of the cloth together over


PASTRY.
the bowl so as to make a handle. Have ready a large
pan of sufficient boiling water to cover the pudding,
with teaspoonful of salt in it. Place the pudding
in this; boil for 2 to 2^ hours. When ready lift the
bowl on to a plate and let it stand for 2 minutes.
Remove the cloth carefully, as it is apt to stick to the
top of the pudding. Reverse the bowl on a dish, and
lift the basin slowly off it. Serve hot.
This pudding may be varied by adding two onions
skinned, scalded and chopped; or sliced parboiled
potatoes.
Apple Pudding.—Required: suet paste; about
2 lbs. apples; 2 oz. sugar.
Pare, quarter, and core the apples; cut them into
slices. Prepare and cook this pudding in the same
way as in the preceding recipe, adding the apples and
sugar instead of meat, pepper, and salt.
Apple Dumplings.—Required: suet paste; 3
apples; 1 oz. sugar.
Pare and core the apples, but do not divide them;
fill up the hole with sugar. Divide the paste into
three pieces; work each piece into a smooth ball;
place an apple on the top of one piece; work the
paste up round it until the apple is covered. Do the
same with the other apples and piece of paste. Place
the dumplings in boiling water; boil for half to three-
quarters of an hour, till apple and paste are thoroughly
cooked.
Roly Poly.—Required: suet paste; 2 tablespoon-
fuls of jam, treacle, or marmalade.
Prepare the suet paste as above; roll it out to an
oblong square. Wet the edges with water; spread
the jam over the paste, keeping it back from the
edges; roll it up, pressing the edges well together.
Dip a pudding cloth in boiling water, flour it well;


MILK PUDDINGS.
1ll
sago, barley, and semolina puddings may all be made
without eggs. In this case the pudding must be
longer simmered so as to thicken the mixture; and in
macaroni the milk should be thickened with y2 oz.
flour.
It is best to add the yolk and the white of the egg
separately. Beat the yolk and put it into the pudding;
then whisk the white and add it. If, however, there
is not time to separate them they may be beaten
together and added to the pudding. A mixture
should always be allowed to cool before an egg is
added to it, as great heat makes the egg curdle.
If cooked too long the egg loses part of its nutritive
quality.
When a pudding is cooked with the heat coming
from below, as is generally the case in an oven, the
dish should be greased to prevent the pudding sticking
to it ; when the heat comes from above, as when a
pudding is cooked before the fire, it is unnecessary to
grease the dish.
A steamed pudding is ready, if, when you press
your finger on it, no mark is left.
Rice Pudding without Eggs Required: 1
oz. whole rice; 1 oz. shred suet, dripping, or butter;
y2 oz. sugar; y2 pint skim milk; 1 pinch seasoning
(nutmeg, ground ginger, cinnamon, or allspice).
Wash the rice. Place half of the shred suet in a
pie dish; place the rice, sugar, and seasoning over it;
pour in the milk, put the rest of the shred suet on the
top. Place in a slow oven and bake for about an
hour. If the milk dries up too much add a little
more.
Rice Pudding.—Required: 1 oz. whole rice; J<£
i oz. sugar; 1 egg; pint milk; 1 pinch of nutmeg
i or cinnamon.


MILK PUDDINGS.
"3
or cold, and served with stewed fruit or with any
sweet sauce.
Rice Shape.—Required: 1 oz. whole or ground
rice; pint milk; 1 oz. of sugar; 1 pinch seasoning.
If whole rice is used, wash it. Put the rice into a small
pan with the milk, seasoning, and sugar; simmer until the
rice is thoroughly soft and the mixture thickens. Let
a china or tin mould stand filled with water for a few
minutes; pour away the water; do not dry the mould;
pour in the mixture, and let it stand till quite cold.
Turn out on a dish, and serve with stewed fruit,
treacle, or jam.
Macaroni Pudding.—Required: lb. macaroni;
2 oz. soft sugar; 1 egg; % oz. butter or dripping; 1
pint milk; 1 pinch seasoning; 2 quarts hot water.
Break the macaroni into small pieces, and put into
a saucepan of hot water; boil it uncovered for twenty
minutes; pour away the water; add the milk and
sugar. Simmer very slowly for about a quarter of
an hour, till the macaroni is quite tender. Draw the
pan to the side of the fire to cool the mixture a little.
Break the egg into a cup, beat it slightly with a fork;
stir in with the macaroni, milk, and seasoning. Pour
into a greased pie dish, and bake till it is a golden
colour in the oven or before the fire.
Tapioca Pudding.—Required: 1 oz. tapioca;
1 egg; pint cold milk; 1 gill cold water; % oz.
butter or dripping; y2 oz. soft sugar; 1 pinch
seasoning.
Put the tapioca into a basin, and cover it with tne
water. Let the tapioca soak till it has absorbed all
the water (about an hour). Add the milk, sugar, and
seasoning, bring to the boil and simmer till quite soft
and clear (about half an hour); draw to the side of the
fire to let it cool a little; break the egg, and beat slightly


114
MILK PUDDINGS.
with a fork; mix well with the tapioca. Pour into a
greased dish, and bake in a moderate oven or before
the fire till it is a golden colour. Serve either hot or
cold.
Sago Pudding.—Prepare and cook in the same
way as tapioca pudding, using sago instead of tapioca.
Barley Pudding.—Required: 1 oz. barley; 1
egg; y pint milk; y2 oz. soft sugar.'
Wash the barley; let it soak all night in cold water.
Put it into a pan with the milk and sugar; simmer
till quite soft, from half an hour to three-quarters of
an hour. Break the egg and beat it slightly with a
fork in a pie dish; add the barley and milk, stir-
ring well together; brown in an oven or before
the fire.
Semolina Pudding.—Required: ^ oz. of semo-
lina; 1 egg; pint cold milk; ^ oz. soft sugar; 1
pinch seasoning.
Put the semolina into a small saucepan and cover it
with the milk. Bring slowly to the boil, and simmer
till quite soft (about ten minutes), stirring all the time.
Remove the pan from the fire, and allow the mixture
to cool a little. Put the semolina into a basin, add
the sugar and flavouring, and mix well. Break the
egg, separate the yolk from the white; add the yolk
to the semolina, stir well. Beat up the white to a stiff
froth, mix lightly and thoroughly with the other ingre-
dients; pour into a pie dish, and bake in a moderate'
oven or before the fire till it is a golden colour.
Ground Barley Pudding.—Prepare and cook in
the same way as semolina pudding, using ground,
barley instead of semolina.
Steamed Semolina Pudding.—Required: 1 oz.
semolina; 1 egg; 1 01. butter or dripping; y2 pint
milk; 1 oz. soft sugar; 1 pinch seasoning.


BOILED, ETC. PUDDINGS. 119
Flour and Dripping Dumplings.—Required: 5
oz. flour; 1 teacupful clarified fat; 1 teacupful cold
water; 1 oz. of sugar; y2 teaspoonful salt.
Put the flour in a basin with the salt and sugar.
Put the fat and water into a saucepan, and when boiling
pour quickly on the flour, stirring with an iron spoon.
Flour your hands and make the paste up quickly into
small balls while hot; let them cool; then put them
into a pan of boiling water one at a time, so as not to
cool the water, and boil for about twenty minutes.
When they float on the surface they are ready; serve
hot . They may be eaten with treacle, stewed fruit,
sugar, or milk. These dumplings may be cooked in
sweet or butter milk, to which 1 inch of cinnamon stick
may be added.
Norfolk Dumpl1ngs.—Required: % lb. flour;
}i teaspoonful baking powder; about 1 gill cold
water; y 2 teaspoonful salt.
Place the flour, baking powder and salt in a basiu;
stir in the water gradually till a stiff paste is formed.
Roll into small balls about the size of an egg,
.boil with meat, or place in boiling water with ^
teaspoonful salt in it, taking care that the dump-
lings do not stick to the pan. Boil for about twenty
minutes. Serve with boiled salt beef; or as a
pudding, with treacle.
Dough Dumplings Required: a piece of dough
left over from bread baking.
Roll the dough into balls about the size of an egg;
place them in boiling water, and boil for about half an
hour. Serve with treacle or melted butter.
Plain Plum Pudding.—Required: 2 oz. flour;
2 oz. stale bread crumbs; % lb. suet; lb. currants;
% lb. sultana raisins; 2 oz. minced apple; 1 oz.
wndied orange or lemon peel; 2 oz. sugar; 1 egg; %


l2o BOILED, ETC. PUDDINGS.
oz. dripping; teaspoonful seasoning; about I gill
milk.
Mince the suet very finely, removing all pieces of
skin and fibre; mix it with the flour and bread
crumbs. Clean the currants; pick the stalks off the
currants and raisins; remove the candied sugar from
the peel; chop the peel finely. Pare, divide, core,
and mince an apple; mix the dry ingredients well
together. Break the egg into a cup, beat it with a
fork; add the milk to it, and pour this gradually
among the dry ingredients, stirring well. If too dry,
add a little more milk. Grease a pudding basin well;
place the mixture in it, allowing a little room for the
bread and flour to swell. Dip a pudding cloth in
boiling water; wring it out and flour it; tie it lightly
over the top of the basin. Have a large pan ready
with enough boiling water in it to cover the pudding;
place the pudding in it and boil for three hours.
When ready, let it stand for two minutes before turn-
ing it out on a dish. Serve hot with sweet sauce or
melted butter.
Lemon Pudding. — Required: 2 oz. ground
rice; 2 oz. stale bread crumbs; 2 oz. finely
minced suet; y2 oz. dripping or butter; 1 lemon;
oz. candied lemon peel; about 1 gill milk;
1 oz. sugar.
Mix the rice, crumbs, suet and sugar together in a
basin; remove the sugar from the peel; chop the
peel finely and put it in the basin. Grate the outer
rind of the lemon into the basin; roll the lemon to
make it soft; cut it in two and squeeze the juice into
the basin, keeping back the pips. Stir these in-
gredients well together; add gradually enough milk to
make a stiff mixture. Place it in a well greased tin,
shape, or pudding bowl; cover tightly with a greased


BOILED, ETC. PUDDINGS. 121
paper; steam for two hours; turn out, servo with
sweet sauce.
This pudding may be made richer by adding an egg
to it, in which case less milk is required.
Marmalade Pudding.—Prepare and cook as in
the last recipe, using 2 tablespoonfuls of marmalade
instead of a lemon.
Wakefield Pudding.—Required; lb. stale bread
cut very thin; 1 lb. fruit (apples, rhubarb, green goose-
berries, &c.); % lb. sugar.
Stew the fruit with the sugar till it is cooked. Put
a layer of bread in a pie dish, then a layer of fruit and
juice, then bread, &c., till all is in. Serve hot or cold.
Custard sauce may be served with this pudding.
Fig Pudding.—Required: % lb. figs; 3 oz. flour;
3 oz. bread crumbs; 2 oz. minced apples; 2 oz.
minced suet; 2 oz. sugar; about a teacupful of milk.
The apples must weigh 2 oz. after they are pared
ind cored. Cut off the stalks of the figs, mince the
figs very finely and mix thoroughly with all the other
Jry ingredients. Then add enough milk to bind the
.fixture, put it into a well greased mould or pudding
howl, leaving room for it to swell; and steam for two
1nd a half to three hours.
Treacle Pudding.—Required: % lb. flour; 2
oz. bread crumbs; 2 oz. finely minced suet; about 1
milk or water; 2 oz. treacle or syrup; 1 pinch of
salt.
Chop the suet finely, removing all pieces of skin and
fibre; mix thoroughly in a basin with the flour, bread
Tumbs and salt. Heat the treacle slightly (to make
>' mix more easily), then add it to the flour, and when
»ell mixed add gradually about one gill of milk or
water till it is a stiff dough. Dip a cloth into boiling
water, wring it, flour it well, pour the pudding into the


126
EGGS.
The omelet will be larger and lighter if a third
white can be allowed to the two yolks. A savoury
omelet may be made by adding half a teaspoonful of
mixed herbs or chopped parsley to the yolks instead
of sugar. An omelet pan should not be washed; it
should be scraped and dry rubbed.
Pancakes.—Required: 2 oz. flour; 1 egg; 2 oz.
clarified fat; 1 gill milk; 2 oz. sugar; 1 small pinch
of salt.
Put the flour and salt in a basin; add the egg and
stir well with a wooden spoon; then pour in the milk
gradually, stirring all the time, being careful to have
no lumps in the batter. Put two and a half table-
spoonfuls of the batter in a cup; melt a fourth of the
fat in a small frying pan. When hot pour in the
batter from the cup, holding the pan so that the batter
should cover the whole of it. Let the pancake set,
then with a knife see that it does not stick anywhere.
Shake it a little and either toss it over or turn with a
long thin knife. When a golden brown on both sides
put it on a plate, dredge with sugar, fold the pancake
in three, or roll it up and dredge again with sugar.
Serve very hot. The above quantities will make
about four pancakes. When time permits prepare
the batter some hours before, as it is improved by
standing.
If preferred, pancakes may be made a little lighter
by adding only the yolk at first to the flour, &c.; then .
add the milk as directed Whisk the whites to a stiff
froth, just before the pancakes are to be cooked,
and add l1ghtly. A few drops of lemon juice squeezed
over each pancake is a great improvement.
Snow Eggs.—Required: 1 egg; 1% gills of
milk; % inch stick cinnamon; 1 heaped teaspoonful
sugar.


SAUCES.
127
Break the egg; separate the yolk from the white.
Put the milk, cinnamon, and sugar into a small pan
(enamelled preferred). While this is coming to the
boil beat the white with a knife on a dry plate to a
very stiff froth. Dip a tablespoon in cold water, scoop
out the froth in spoonfuls and drop into the boiling
milk; boil slowly for three minutes, turn the froth
over, and cook the other side for three minutes. Put
this snow on a cloth to drain. Stir the yolk in a cup
with a spoon until it is creamy; add gradually the
milk slightly cooled; remove the cinnamon. Put the
milk and egg back into the saucepan, and stir always
one way over a slow fire till it thickens, but it must
not boil. Pour this custard into a shallow dish and
when cold place the snow upon it.
XXII.—SAUCES.
Melted Butter.—Required: 1 oz. flour; 1 02.
butter; pint cold water; 1 pinch of salt.
Put the butter into a small saucepan, melt it, then
draw the pan to the side of the fire; add the flour
gradually and mix both with the back of a wooden
spoon ; add very gradually the water and salt, stirring
continually to prevent lumps. Stir over the fire till
the sauce boils, then boil it for three minutes. If
the melted butter is wanted for fish, some of the
liquor the fish has been boiled in may be used
instead of water.
A richer sauce may be made by using 1 y2 oz. or 2
oz. of butter to 1 of flour.
Cheap Melted Butter.—Required: 1 oz. flour;
y2 oz. dripping; j£ oz. butter; ]4 pint cold water;
1 pinch of salt.
E


SAUCES.
129
Plain White Sauce.—Required: 1 oz. flour;
% pint milk; 1 teaspoonful sugar.
Break the flour gradually with the milk. Stir over
the fire till it boils, add the sugar; boil for three
minutes.
Arrowroot Sauce.—Required: oz. arrow-
root; pint water; 1 teaspoonful sugar.
Break the arrowroot with the water; stir over the
fire till it boils; add the sugar; boil three minutes.
A few drops of lemon juice or other flavouring may
be added. Cornflour may be used instead of arrow-
root. If the sauce is wanted red, add three drops of
cochineal.
Treacle Sauce. —Required: Cheap melted butter;
1 fablespoonful syrup.
Stir in the syrup (but do not boil) before the melted
butter is removed from the fire.
Custard Sauce.—Required: 1 yolk egg; y2 pint
of milk; 1 teaspoonful cornflour; 1 teaspoonful
sugar.
Break the cornflour with a little of the cold milk;
stir the yolk in smoothly. Bring the milk almost to
the boil, but do not quite boil; pour it into the corn-
flour and egg, stirring constantly. The mixture may
be returned to the pan for a few m1nutes to let it
thicken, but on no account allow it to boil, as the yolk
will curdle. Serve hot or cold.
Bread Sauce.—Required: 1 large teacupful of
bread crumbs; y2 oz. of butter; y2 pint boiling milk;
1 pinch of salt.
Boil the milk in a small saucepan, and when quite
boiling put in the bread crumbs with the butter and
salt; stir over a slow fire for about ten minutes. An
onion (boiled and chopped) is a good addition.
Mint Sauce.—Required: 1 dessert spoonful finely


BREAD, ETC.
towards the middle, till it no longer sticks to your
hands, and feels quite elastic. This quantity makes
two loaves. If cottage loaves are wanted, form a large
ball and place it on a floured tin; then place a smaller
ball on the top of the large one, and make a small hole
or mark on the top. If moulds are used, flour them
and half fill them with the dough. Cover the loaves
and let them rise for about twenty minutes in a warm
place, then bake in a hot oven for about two hours.
Turn the loaves out of the moulds, or remove them
from the tin, and slant them against a dish or board to
allow the steam to escape.
The above are general directions; certain flours
(generally the best) absorb more water than others,
and the pupil must learn by experience the proper
consistency of the dough. If brewer's yeast is used,
the dough may stand all night in a warm place.
Milk Rolls.— Required: % lb. flour; 1 oz. salt
butter; about ^ gill of milk; teaspoonful baking
powder.
Rub the flour and butter lightly together with the tips
of the fingers. Add the baking powder; gradually
stir in enough milk to make it a stiff dough. Take
rough lumps and place them on a floured flat tin.
Bake in a quick oven till ready, about twenty minutes;
place on a sieve to cool. This makes about four rolls.
If preferred, the dough may be rolled into small oval
shapes, and brushed with milk, or with a slightly beaten
egg, to give them a glazed appearance. These rolls
must be made as quickly as possible in order to be
light.
Sally Luns.—Required: lbs. flour; 2 oz. salt
butter; 1 egg; 1j^ gill milk; oz. German yeast (or
1 tablespoonful brewer's yeast); oz. dripping or
butter (for greasing); teaspoonful sugar.


133
BREAD, ETC.
Warm the milk and butter in a pan together till the
butter is melted, but not hot Rub the yeast smooth
with y teaspoonful sugar; add the milk and butter.
Stir this mixture gradually into the flour; add the egg
slightly beaten; mix till quite smooth. Divide into two
and put into well greased tins; set these in a warm but
not too hot place for an hour to rise. Then put into a
quick oven till baked, about fifteen minutes.
Oat Cakes.—Required: % lb. fine oatmeal; 2
teaspoonfuls bacon gravy; z/> teacupful cold water;
Y teaspoonful carbonate of soda; 1 pinch of salt.
Take two good handfuls of meal, put them into a bowl
with the water, soda, salt, and bacon gravy (bacon
gravy is the fat left in the pan or dish after frying
bacon). Stir this mixture quickly w1th the hand; turn
out cleanly on the board, on which you should have
two or three handfuls of meal. Knead more meal into
it till it is of a proper consistency, but do not make it
too stiff, as 1t will not work well. Work it between the
palms of the hands to make it flat; lay it on the board
and work it out, flattening it with the knuckles of the
right hand, and keeping it to a round shape with the
open palm of the left hand. Roll ft lightly w1th the
roller, cut it in four, rub each piece with meal on both
sides. Put these pieces on the g1rdle, and When cooked
on one side, put them on the toaster before the fire.
If wanted very white, rub with meal aga1n before putting
them on the toaster.
Dripping may be used instead of the bac6n gravy;
but then the water must be hot. The cakes Can be
rolled out thinner when made with hot water.
Cold Porridge Scones.—Required: cold por-
ridge; oatmeal.
Knead as much oatmeal into the cold porridge as
it will take up; roll out with a 1oller to about half an


BREAD, ETC.
133
inch of thickness. Cut into neat pieces, bake on a
girdle; when cooked on one side, turn them. In
kneading, you must be careful to take up the oatmeal
gradually, as, if it be added too quickly, there will be
lumps of dry oatmeal found in the scones. A girdle
before using should first be put on the fire till it is
very hot; then have it raised up from the fire while
you are baking on it; this prevents the scones from
being burned. Flour may be used instead of oat-
meal.
Soda Scones.—Required: lb. flour; ^ of a
small teaspoonful carbonate of soda; y2 teaspoonful
cream of tartar; nearly y2 pint butter milk; y2 tea-
spoonful salt.
Mix the dry materials well together in a basin \ stir
in enough butter milk to niake a stiff but elastic
dough- Turn it out on a floured board, knead it
lightly ti}l it no longer sticks to your hands; roll out
thin; cut it out in small rounds with a tumbler or tin'
cutter. Bake them on a tin in a hot oven for about
five minutes. When they are risen and the surface is
smooth, turn and cook for five minutes longer. They
should be a very pale colour. Or put them on a hot
girdle and cook first on one side and then on the
other, as in the oven. Serve hot or cold. Sugar may
be used instead of salt, and they may be made richer
by rubbing 1 oz. butter or dripping into the flour
before the butter milk is added.
Dropped Scones.—Dropped scones are made
with the same materials as soda scones, except that
about a pint of butter milk is used instead of half a
pint, as the batter must be thin like pancake mixture.
Grease fhe hot girdle with a little dripping or suet.
Pour the batter in tablespoonfuls on the girdle, keep-
ing each well separated; when slightly firm and little


136
DRINKS.
XXIV.—DRINKS.
Tea.—Proportions: For good tea allow J£ pint
boiling water to 1 teaspoonful of tea.
Half fill the teapot with thoroughly boiling water;
let it stand two minutes to heat the teapot; pour it
away. Have the tea ready to put in immediately; add
the boiling water (freshly boiled); let it stand from
f1ve to ten minutes; or if the water is hard, from ten to
fifteen minutes. If tea has to be kept, it should be
poured off from the leaves, as a bitter and hurtful
flavour is drawn out when the leaves are long soaked.
The teapot should be well dried before it is set aside,
and left with the lid open.
Tea is an exhilarating and refreshing stimulant when
properly prepared and taken in moderation. When
it is long cooked or taken in excess it injures the
nervous system and the digestion.
Coffee.—Proportions: 1 pint boiling water to 2
heaped dessert spoonfuls of coffee.
Pour some boiling water into a jug with a cover;
let it stand a few minutes till the jug is thoroughly
hot; pour away the water. Put the coffee into the
jug, add the pint of boiling water, stir with a spoon
and let the jug stand in a hot place for about five
minutes, then pour through a flannel bag or into a
well heated coffee pot with strainer. In serving
coffee, half fill the cup with coffee and f1ll up with
hot scalded milk.
Coffee, another way.—Proportions: 1*4 oz. coffee
to 1 pint cold water.
Put the coffee and water into a clean pan or coffee-
pot on the fire; stir while it comes to the boil; when
boiling add a tablespoonful (to the pint) of cold water;


DRINKS.
137
boil up again; add one tablespoonful of cold water
and boil up once more. Draw the pot to the side of the
fire; let it stand at least ten minutes to allow the
grounds to sink and the liquid to become clear. Pour
off carefully, or strain through a piece of muslin.
Half fill the cup with coffee and fill up with hot
scalded milk.
Cocoa.—Proportions: 2 teaspoonfuls of cocoa to a
teacupful of boiling water.
Break the cocoa with a spoonful of cold water; stir
into it gradually the boiling water. It is a great im-
provement to boil cocoa for three minutes.
.Cocoa is very nutritious.
Cocoa Nibs.—Proportions: 2 oz. cocoa nibs to 3
pints cold water.
Bruise the nibs slightly; put them into an iron pan
with the water; bring slowly to the boil; simmer
very slowly for about four to six hours with the lid
on, stirring occasionally; the three pints will then be
reduced to two. Strain off the liquid into a basin; let
it stand till cold; then carefully remove all the fat
floating on the top. This preparation may be taken
either hot or cold.
Oatmeal Drink.—Proportions: 1 oz. oatmeal to
1 quart milk; 1 dessert spoonful sugar.
Break the oatmeal with a little cold milk; stir in
the rest of the milk gradually; put into a pan on the
fire; stir while coming to the boil. Simmer for a
quarter of an hour; strain the mixture through a
piece of muslin; add the sugar; serve hot or cold.
Oatmeal and Water.—Proportions: 1 oz. oat-
meal to 3 pints cold water; 1 oz. brown sugar.
Break the oatmeal with a little cold water; stir in
gradually the rest of the water; place in a pan on the
fire; bring to the boil and simmer from a quarter to
- 


138
SICK-ROOM COOKERY.
half an hour; add the sugar. Serve hot or cold; stir
up before drinking.
XXV.—SICK-ROOM COOKERY.
Three things must be specially attended to in
invalids' food :—■
1. Every article used in cooking and serving must
be perfectly clean.
2. Nothing should, if possible, be cooked within
sight of the patient.
3. Food should be served punctually at the hour
expected, no more than is likely to be eaten should
be offered at one time, and all uneaten food should at
once be removed.
Ordinary Beef Tea.—Proportions: 1 pint cold
water to 1 lb. lean beef. Required for a small
quantity, % lb. beef; 1 gill water.
Remove all skin and fat, cut the meat into very
small pieces, put it into a jar, basin, or jug; pour
the cold water over it, stir, cover it tightly with a
lid or with paper, let it stand half an hour. Place
it (still covered) in a pan of boiling water (to
come half-way up the jar). Boil this for one hour,
then pour the beef-tea off. Remove any fat floating
on it by passing small pieces of kitchen paper or
blotting paper lightly over it. If not wanted im-
mediately, let it cool, and warm as much as is wanted
at a time, as beef-tea spoils when kept warm. The
fat is easily removed when it is cold. If salt is per-
mitted by the doctor, add it when the beef and water
are set to stand for half an hour. A larger quantity
of meat takes longer in proportion to cook.
Newly-killed beef is the best for beef-tea, as it con-


SICK-ROOM COOKERY.
139
tains more juice than beef that has been kept. After
the beef-tea is made, do not throw the meat away;
although much of the strength is drawn out, some
remains, and it may be used for various cheap dishes
for which chopped meat is wanted, or may be added
to the stock-pot.
Essence of Beef.—Required: % lb. lean beef.
Remove all skin and fat; mince the meat very
small; put it into a jar or jug, and cook as in last
recipe, omitting the water. Essence of beef takes
from four to seven or eight hours to make, according
to the quantity of meat. If wanted weaker, add hot
water to the liquor when it is to be used.
Raw Beef-Tea.—Required: 2 oz. lean beef;
1 gill water.
Remove all skin and fat, mince the meat very
small, put it into a basin or jug, pour the cold water
over 1t, and let it stand for half an hour; then strain
off the liquid, and serve it. It should be made fresh
each time it is wanted, as it soon becomes putrid.
Raw beef-tea is sometimes given during teething,
dysentery, and typhoid fever, but should not be given
without a doctor's orders. Raw beef-tea should, if
possible, be given in a covered cup, as the appearance
is not attractive.
Veal or Mutton Tea.—Prepare in the same
way as ordinary beef-tea, using one of those meats
instead of beef.
Savoury Sago Soup.—Required: 1 oz. sago;
2 yolks of eggs; 1 pint beef-tea; 1 gill cream; 1 gill
cold water.
Put the sago in a pan with the water; stew gently
till tender; then add 1 pint of boiling beef-tea; cook
together for a few minutes. Draw to the side of the
fire; add 1 gill of cream. Beat the yolks well in a


14o SICK-ROOM COOKERY.
basin; pour in slowly the mixture from the pan, stir-
ring with a wooden spoon to prevent the eggs curdling.
Serve warm. Nourishing.
Savoury Custard.—Required: 2 yolks of eggs;
1 white of egg; 1 gill of beef-tea; % oz. of butter;
a small pinch of salt.
Whisk the yolks and white of egg well together
in a basin; stir in the cold beef-tea. Butter slightly
a cup or small jar; put the mixture in; cover with
a slightly-buttered paper. Place this in a pan of
boiling water, the water coming half-way up the
jar. Steam thus for about twenty minutes, taking
care not to shake the jar, which would curdle the
egg. The water must be boiled slowly, to prevent
the custard becoming honey-combed. Serve either
hot or cold. Nourishing.
Mutton Broth:—Required: 1 lb. neck of mutton
(scrag end); 1 oz. whole rice; 1 quart water; % tea-
spoonful salt.
Remove all the fat from the meat; cut the meat
into small pieces; wash the rice. Put the meat and
salt into a pan, pour the cold water over them, bring
slowly to the boil, skim carefully, and simmer for an
hour. Then add the rice, bring to the boil, skim, and
simmer for another hour. Remove the pieces of
meat, and serve hot. Ground rice, flour, corn-flour,
semolina, tapioca, or sago may be used instead of
whole rice. The first three must be broken with cold
water before being added to the broth, and need only
be added a quarter of an hour before the broth is
ready. Semolina may be strewed in, and cooked for
a quarter of an hour. If tapioca or sago is used, it
should be first soaked and then put into the pan at
the same time as the meat and water, as they take
long to cook.


142 SICK-ROOM COOKERY.
and serve tepid or warm, taking not more than a gill
at a time. This preparation is nourishing and fattening;
it is often given in consumption.
Arrowroot.—-Required: ^ oz. arrowroot; *^ pint
cold water; 1 teaspoonful sugar.
Add the cold water very slowly to the arrowroot,
stirring all the time to keep it smooth. Put this and
the sugar into a pan, stir till it boils and thickens;
then boil for three minutes. Serve hot
There is almost no nourishment in this preparation
but it is easily digested, and can sometimes be taken
when nothing else is acceptable. When wine is
ordered to be taken with arrowroot the above pre-
paration should be used, and the wine well stirred in
just before serving.
Arrowroot Milk.—Required: oz. arrowroot;
y2 pint milk; 1 teaspoonful sugar.
Prepare as in the last recipe, using milk instead of
water. Stir constantly over a slow fire to prevent
the milk from burning. Nourishing because of the
milk.
Arrowroot Pudding—Required: yi. oz. arrow-
root; pint milk; 1 egg; % oz. butter; 1 tea-
spoonful sugar.
Prepare the arrowroot, milk and sugar as in the last
recipe. Let it cool, stir in the well-beaten yolk of an
egg. Pour the mixture into a buttered pie dish.
Whisk the white to a stiff froth on a dry plate; stir
lightly into the pudding, and allow it to brown for' ten
minutes in the oven or before the fire. Serve hot.
Nourishing.
Sago Milk.—Required: y2 oz. sago; y2 pint
water; 1 teaspoonful sugar.
Steep the water and sago together for an hour, then
put into a pan with the sugar. Bring gently to the


SICK-ROOM COOKERY. 143
boil, stirring constantly; simmer for about half an
hour or till it is quite clear and soft. If thicker than
desired add boiling water. Serve hot Sago may be
made with milk instead of water. Nourishing when
made with milk.
Tapioca Milk.—Required: oz. tapioca; y2
pint water or milk; 1 teaspoonful sugar.
Prepare in the same way as sago, simmering the
tapioca for an hour, as it is not so easily made soft as
sago. Nourishing when made with milk.
Rice Milk.—Required: oz. whole rice; pint
milk; 1 teaspoonful sugar.
Wash the rice; put it with the milk and sugar into
a pan, bring slowly to the boil, and simmer very
slowly till the rice becomes a pulp. Serve hot or cold.
Nourishing.
Gruel.—Required: 2 oz. oatmeal; pint cold
water; ^ teaspoonful sugar.
Put the oatmeal into a basin, pour over it the cold
water, let it stand for twenty minutes. Pour off the
water into a pan, pressing the oatmeal with a spoon,
so as to leave it as dry as possible. Put the pan on
the fire, stir it till it boils, then let it simmer slowly
for ten minutes, taking care not to let it burn. Add
the sugar and serve hot. % oz. fresh butter may be
stirred in before serving instead of sugar. If pre-
ferred, milk may be used instead of water; also % tea-
spoonful of salt may be used. The oatmeal may be
used up in a haggis, crappit heads, &c. Slightly
nutritious; produces perspiration.
Whey.—Required: 1 pint of milk; 1 teaspoonful
of rennet.
Warm the milk to the heat of new milk, but do not
let it become too hot; stir in the rennet, keep it warm
for a few minutes till the whey appears and is clear.


144 SICK-ROOM COOKERY.
Pour into a basin, let it cool; break tip thS curd and
strain off the whey. Nourishing and cooling.
Thick Milk.—Required: l/2 pint milk; 6z.
flour; teaspoonful sugar.
Break the flour with a small quantity of cold milk;
add the rest of the milk gradually, stirring to keep it
smooth. Put it into a pan, bring slowly to the boil
(still stirring) and boil for ten minutes. Serve hot.
Nourishing.
Thick Milk, another way.—Prepare the flour as
directed at page 150. Grate the flour, and proceed as
in the last recipe. Nourishing, good in d1arrhoea.
Barley Water.—Required: i oz. pearl barley;
3 pints water; oz. loaf sugar.
Put the barley into a pan with 1 pint of water, bring
to the boil for ten minutes, strain off the water and
throw it away. Put a quart of cold water 1nto the pan
with the barley, bring to the boil and boil slowly for
about two hours; add the sugar, strain, and serve
cold. If allowed, a few drops of lemon juice are a
pleasant addition, or a thinly cut piece of lemon rind
boiled with the barley. The barley may be used for
a barley pudding. Slightly nourishing and cooling.
Rice Water.—Required: y2 oz. whole rice; 1
pint cold water.
Wash the rice. Put it into a pan with 1 pint of
cold water; bring to the boil, boil for half an hour,
strain and serve cold. If permitted by the doctor a
teaspoonful of sugar may be added, and an inch of
cinnamon cooked with it to give flavour. Good for
diarrhoea, dysentery, and cholera. Cooling and slightly .
nutritious.
Bread Jelly.—Required: a penny loaf (stale); 1
quart water; 2 teaspoonfuls sugar.
Cut the crumb into thin slices, toast on both sides


146 SICK-ROOM COOKERY.
spoon for about ten minutes, when they will form a
creamy mixture. Add the warm milk; stir till smooth;
pour into a tumbler and fill it with the soda water.
Very nourishing.
If wine is ordered add it cold instead of the milk.
Egg with Tea, Coffee, Cocoa, or Milk.—
Break the egg into a tea cup; beat with a fork till
well mixed. Pour in the hot tea, coffee, cocoa, or milk
gradually, stirring all the time. Very nourishing.
If the invalid has very weak digestion, the yolk
alone should be used.
POULTICES.
Mustard Poultice.—Required: dry mustard;
cold water.
Mix enough cold water thoroughly with the mustard
to make it into a thick paste; continue to stir for two
or three minutes. Spread it upon a piece of cotton.
Cover the side to be applied to the patient with a
piece of pocket handkerchief, or washed cotton or
muslin; fold down the edges and tack them with a
needle and thread to prevent the mustard escaping.
To prevent the poultice chilling the patient, hold it for
a few seconds to the fire, or put it on a heated plate.
Be careful not to make the poultice larger than neces-
sary. A mustard poultice is generally kept on from
ten to twenty minutes. When it is taken off, a piece
of clean wadding should be placed on the skin, or
a piece of soft cotton, or flour should be dredged
over the part, and a piece of soft cotton spread'
over it.
Bread and Milk Poultice.—Required: stale
bread; cold milk.


SICK-ROOM COOKERY.
147
Boil stale bread for five minutes with enough milk
to make it into a thick pulp. Spread it on a piece of
cotton and apply it very hot, without any cloth be-
tween, to the part affected. A few drops of warm oil
n1bbed over the part, prevents the poultice from
sticking.
When a bread poultice is to be applied to an open
sore, it is better to use water than milk, as milk is apt
to become sour.
Bread poultices are cleansing and soothing.
Linseed Meal Poultice.—Required: linseed
meal; boiling water.
Heat a basin with boiling water; place the basin in
a larger one with boiling water round it to keep it hot.
Place the linseed meal in the smaller basin; stir in
enough boiling water to make the meal into a moist
paste. Then beat it quickly till it looks oily (about
three minutes). Sew up three sides of a bag of flannel
or cotton the size required; place it on a heated dish,
or the heated back of an old tray; put the linseed
meal into it; fold over and sew up the opening quickly.
Apply the poultice to the affected part as hot as can
be borne. If mustard is ordered with this poultice,
stir a tablespoonful of dry mustard into it when nearly
ready.
Linseed meal poultices are especially valuable be-
cause when well made they form a thick pulp from
which no water trickles down to annoy the patient;
they are generally given to allay inflammation.
Oatmeal Poultices.—Required: oatmeal; boiling
water.
Make in the same way as porridge.
Charcoal Poultice.—Required: 1 teaspoonful
powdered vegetable charcoal; a small poultice of
bread and water or linseed meal, or porridge.


148 INFANT'S FOOD.
Make a small poultice as already directed; sprinkle
the charcoal over it; cover with a piece of muslin and
apply the charcoal side to the part affected. Good
for bedsores, &*c.
Fomentation of Poppy Heads and Camo-
mile Flowers.—Required: 4 oz. poppy heads; 2
oz. camomile flowers; about 1 }4 pints boiling water.
Break up the heads; pour the boiling water over
them; boil for about seven minutes; then add the
camomile flowers; boil for three minutes longer; strain
off the hot liquor; keep it hot; dip pieces of flannel
into it and apply externally to the part affected. Good
for toothache.
XXVI.—INFANT'S FOOD.
Infants should be fed at fixed hours by day and
night at regular intervals of two to three hours for the
first two months, and of three to four hours afterwards.
The intervals by night may be lengthened sooner than
the intervals by day.
Nature has provided in the milk of the mother a
suitable and sufficient nutriment for the infant. Ex-
ceptional circumstances may prevent the mother
nursing it. It then becomes necessary to provide
other food which should be chosen to resemble as far
as possible that supplied by the mother.
The best substitute is warm ass's milk; next to this
comes cow's or goat's milk mixed with one-third or
more of water hot enough to make the mixture warm
(about 96° or 980 Fahr.), and a very small quantity,
of sugar of milk. The milk should, if possible, be
always got from the same animal. To prevent the milk
from spoiling it may be scalded (not boiled) when
received from the dairy. Sugar of milk, which may be


152
APPENDIX-
SUGGESTIONS FOR ARRANGING COOKERY
CLASSES IN ELEMENTARY SCHOOLS.
If a school can be so built as to allow of a room
being specially arranged as a kitchen, so much the
better, but it is by no means essential. Cookery
classes can be conducted in an ordinary well-ven-
tilated schoolroom with little or no inconvenience.
Cookery may be taught in two ways—first, by de-
monstration, in which the teacher cooks and explains
the dishes; second, by practice classes, in which the
pupils themselves cook. If managers of elementary
schools can give the money and allow the time to
have the children taught first by demonstration. and
then in practice classes, that is the most thorough
training
First.—In demonstration classes the number of
pupils that can be admitted depends upon the accon||
modation. It is advisable to have the seats slightly
raised; if this cannot be done, the teacher must teach
from a small platform. She should have either a gas
stove or a projecting American stove to cook with,
as, if an ordinary close or open range is used, she
would require constantly to turn away from her class'
in attending to the pots and pans on the fire. The
utensils should be such as are commonly used by a
working man's family.


APPENDIX.
1 S3
Second.—In order to gain from a practice class its
leculiar advantages as compared with demonstrations,
ach dish should be entirely cooked by certainly not
aore than two pupils. Ten, or at most twelve, pupils
o coupled are as many as a teacher can efficiently
lirect at one time. For practice lessons it is advisable
to have a kitchen-range of the kind usually used by
the working classes of the district. To enable a class
of ten or twelve girls to work at the same time, this
ihould'be supplemented by the gas or American stove
ilready mentioned. A sink should be fitted up in the
;oom in which practice lessons are conducted; also a
cupboard to hold utensils and stores.
Utens1ls Requ1red for Demonstrat1on Lessons.1
1 small girdle
1 kettle
I fish kettle
1 large saucepan
1 medium do.
1 smaller do.
1 very small do.
1 frying pan
1 smaller do.
1 medium stew pan
t small do.
1 colander
1 strainer
g. ypint measure
™ i pair scissors
1 vegetable bruiser
3 skewers
1 flour dredger
2 boards
1 rolling pin
1 carrot grater
1 egg brush
1 small fish slice
1 toasting fork
2 baking tins and 2 baking sheets
6 patty tins
1 soup ladle
4 wooden spoons
6 iron do.
3 teaspoons
1 pointed knife
1 small pointed potato knife
I onion knife
3 dinner knives and forks
I knife board
3 blacklead brushes
I scrubbing brush
I small tub
1 pitcher
1 teapot
1 coffee pot
6 bowls (2 with rims)
4 small pie dishes
6 jugs
9 dinner plates
3 soup do.
3 cups and saucers
6 towels
6 dusters
2 pudding cloths
1 Scales and weights may be used, but are not essential; they are
tareiy fo~nd in an artisan's home.


APPENDIX.
Add1t1onal Utens1ls Requ1red for a Pract1ce
Class of Ten or Twelve Pup1ls.
1 smaller fish kettle
1 large saucepan
1 medium do.
2 smaller do.
I very small do.
1 frying pan
1 stew pan, medium
2 small do,
1 tin roasting screen, ladle, and
dripping tin
1 gridiron
1 Dutch oven
2 boards
1 rolling pin
8 wooden spoons
3 iron do.
1 small pointed potato knife
1 onion knife
6 dinner knifes
6 bowls, 3 with rims
8 small pie dishes
4 pie dishes a little larger
3 meat dishes
3 dinner plates
3 soup do.
3 cups and saucers
2 very large brown earthen-
ware basins
6 jars
6 towels
6 dusters
2 pudding cloths


INDEX.
jes, different food for, 20.
Ibumen, t6.
pple pudding, 109; dumpling,
118; dumpling, boiled, 109;
water, 145.
rrowroot, 142; milk, 142; pudd-
ing, 142; sauce, 129.
1con and eggs, 77; toasted, 77.
aking, general directions for, 44.
arley, pudding, 114; ground,
pudding, 114; water, 144.
Cans, French, to cleanse, 38.
kef, how to choose, 29; corned,
65; olives, 70; roast, 63; rolled
ribs of, 63; stewed, 70.
eefsteak, broiled, 65; pudding,
108; pie, 106.
eef tea, ordinary, 26, 138; raw,
139; essence of, 139.
ieetroot, 100,
i1rd's.nest pudding, 122.
ilack cap pudding, 117.
Saekleading, 34.
Soiling, general directions for, 41.
Srain cakes, 67.
tass knobs, to clean, 34.
irazilian stew, 71.
'read, 9, 130.
„ and butter pudding, 115.
,, jelly, 144.
,, and milk poultice, 146,
,, pudding, 115.
,, sauce, 129.
,, soup, 51.
and meat shape, 80.
foiling, general directions for, 40.
'rose, fat, 92; peas,92; fat peas,92.
1roth, 48.
downing, 89.
Brown, economical,soup,55; richer
soup, 56; vegetable soup, 51.
Bubble and squeak, 82.
Buttermilk cake, 135.
Cabbage, 97; to cleanse, 37;
soup, 50.
Calf's foot jelly, 141.
Camomile flowers fomentation, 148
Caper sauce, 128.
Carrots, boiled, 96; to cleanse,
37 ; dumpling, 118.
Cauliflower, 97; to cleanse, 37.
Charcoal poultice, 147.
Cheap dishes without meat, 89,
Chicken broth, 141.
Chop, 65.
Clarify dripping, to, 84.
Cleanse vegetables, to, 37.
,, utensils, to, 34.
Clear soup, 57.
Climates, diet for different, 21.
Cocoa, 137; nibs, 137.
Coffee, two ways, 136.
Colcannon, 97.
Colds, diet for, 26.
Cold meat cookery, 79.
Collops, mince, 69.
Constipation, diet for, 26.
Cookery classes in elementary
schools, suggestions for, 152.
Cookery, the principles of, 16.
Corned beef, 65.
Cornflour, shape of, 116.
Cornish pasties, 104.
Cowheel, stewed, 76.
Crappit heads, 63.
Crust, economical flaky, 104:
richer flaky, 105; economical
short, 103; richer, 103; oat-
meal pie, 107.
Crystal, to cleanse, 37.
Currant puddings, 93; dumpling,
118 ; cake, 135.