The Skilful Cook - free ebook by Mary Harrison

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The Skilful Cook

Mary Harrison

629 chapters

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629 chapters

THE SKILFUL COOK

THE SKILFUL COOK

A PRACTICAL MANUAL OF MODERN EXPERIENCE BY MARY HARRISON FIRST CLASS DIPLÔMÉE, SOUTH KENSINGTON LECTURER ON HYGIENE, DOMESTIC ECONOMY AND COOKERY EIGHTH EDITION 1905 LONDON J. M. DENT &amp; CO. 29 &amp; 30, BEDFORD STREET, W.C. All rights reserved TO HER ROYAL HIGHNESS THE PRINCESS CHRISTIAN WHOSE INTEREST IN EVERY GOOD AND USEFUL WORK HAS SO JUSTLY ENDEARED HER TO ALL CLASSES OF THIS NATION THIS WORK IS BY HER GRACIOUS PERMISSION Most Respectfully Dedicated BY HER HUMBLE AND OBEDIENT SE

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INTRODUCTION.

INTRODUCTION.

The importance of every woman having a thorough knowledge of domestic economy cannot be too strongly insisted on. The false refinement which, of late years, has considered an acquaintance with domestic matters to be only suitable for servants, has been fraught with the most disastrous consequences. This may seem strong language, but it is not too strong. All sanitary reformers know well enough that it is in the power of many women to prevent very many deaths, and an incalculable amount of misery

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HINTS TO YOUNG HOUSEKEEPERS.

HINTS TO YOUNG HOUSEKEEPERS.

She looketh well to the ways of her household. Proverbs of Solomon. Take care that you know definitely what sum you can afford to spend on your household expenses, and make it a point of conscience never to exceed it. Market with ready money, if possible; but, if it is more convenient to pay by the month, or quarter, never make that an excuse for letting your bills mount up to double what you can afford to pay. With accounts, carefully kept, it is quite possible to regulate the expenditure to th

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FOOD AND DIET.

FOOD AND DIET.

The human body is constantly wearing out. With every movement, every breath drawn, there is some waste of its substance. To repair this waste, and, in the case of children, to provide material for their growth, a certain amount of food should be taken daily. The food taken should consist of such qualities as will make flesh and muscle; such as will also keep up the heat of the body, and give force, or the power of movement. These foods must contain a certain quantity of liquid, and the salts nec

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THE TABLE.

THE TABLE.

A properly cooked meal, and a neatly arranged dinner-table, are helps to the happiness and moral progress of the humblest of families.— Buckmaster. A really capable housekeeper will not be satisfied with good cookery only. She will be careful to have each dish nicely served, however plain it may be. Culture, or the want of it, will be seen at once in the appointment of her table. This remark does not apply to a profusion of glass, silver, or flowers—these are questions of wealth—but to the neatn

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HOW TO COOK. Hints to Beginners.

HOW TO COOK. Hints to Beginners.

A few hints to beginners on the proper way to set about their work may be, perhaps, of some use; as I know many people get disgusted with cookery at the very outset, and after one attempt, form a resolution never to enter the kitchen again. They have spent the whole morning trying to make a single dish, and that has proved a failure; they have become hot, tired, and irritable, and ill able to bear the laughter their failure has excited. There has been a waste of material to no purpose, and they

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Iron Saucepans.

Iron Saucepans.

Immerse them in a pan of hot water with soda in it, and wash them thoroughly inside and out, taking care that nothing is left sticking to the bottom of the saucepans. If anything has been burnt in them, boil some strong soda and water in them before washing them, and then rub the bottom of the saucepan with sand until it is quite clean. The sand must be used nearly dry; if too much wetted it loses its power. The saucepan lids should be thoroughly rinsed and dried....

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Enamel Saucepans.

Enamel Saucepans.

Wash them thoroughly in hot water with soda in it, using soap if necessary. If anything has been burnt in the saucepan, boil strong soda and water in it before cleaning it, and rub it well with sand. Rinse and dry thoroughly....

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Anglo-American Saucepans.

Anglo-American Saucepans.

Clean like enamel saucepans. They should be kept perfectly clean inside and out....

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Tin Saucepans.

Tin Saucepans.

Clean these like iron saucepans....

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Dish Covers and Jelly Moulds.

Dish Covers and Jelly Moulds.

Wash with soap and water and dry thoroughly. Powder some whiting, and mix with a little cold water; brush the mixture over the covers and moulds; when dry, rub off with a plate brush or soft cloth or leather....

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To Clean a Roaster.

To Clean a Roaster.

Wash the dripping-pan and inside of the roaster with hot water and soda to remove all grease, then rub them with sand until they are quite bright, rinse and dry thoroughly. Clean the outside of the roaster with whiting, used according to directions given for cleaning dish covers....

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Hair and Wire Sieves.

Hair and Wire Sieves.

Wash these thoroughly with hot water with soda in it, and scrub them quite clean with a sieve-brush. Dry them thoroughly, and keep them in a dry place . If this is not done a hair sieve will get mildewed, an iron one rusty, and a copper one will verdigris and become poisonous. Copper-wire sieves should always have especial care....

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Paste Boards and Rolling Pins.

Paste Boards and Rolling Pins.

Scrub them well with hot water and sand. Do not use soda, as it will make the wood yellow....

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Baking Tins.

Baking Tins.

Wash them in hot water with soda in it, and rub with sand until they are bright; rinse and dry well....

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To Clean a Close Stove or Open Range.

To Clean a Close Stove or Open Range.

Scrape out all the ashes and brush up all the dust. Then, with a brush, thoroughly clean the flues. Brush the stove over with liquid blacklead, and when it is dry polish with brushes. Then clean any steel about the stove and the fire-irons and fender with emery-paper; any brass with brick-dust well rubbed on with a leather. Brush all the dust from the oven, and wipe it round with a cloth wrung out of hot water....

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To Clean a Gas Stove.

To Clean a Gas Stove.

Wash off any grease that may have been spilled on the stove with a cloth dipped in hot water, and wipe the inside of the stove, taking care to dry it thoroughly. Wash the dripping-pan in hot water with soda in it, and rub it with sand to brighten it. Then wipe it quite dry. Brush the stove over with liquid blacklead, and polish it with brushes....

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Copper Cooking Utensils.

Copper Cooking Utensils.

Wash them well in hot water with soda in it; moisten some salt with vinegar, and rub them well with this to remove stains and tarnish. Then wash them quickly with soap and water, and dry them thoroughly; polish them with a little powdered whiting rubbed on with a soft leather....

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RULES FOR BOILING.

RULES FOR BOILING.

All meat, with the exception of salt meat, should be put into boiling water, and should be well boiled for quite five minutes, in order that the albumen on the outside of the joint may be set. The hardened albumen forms a kind of casing. This casing serves to keep in, as far as possible, the flavour and juices of the meat. When the meat has been boiled sufficiently long to effect this hardening, the kettle should be drawn to one side of the fire. The water should be kept at simmering point until

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RULES FOR ROASTING.

RULES FOR ROASTING.

To roast successfully, make up a nice clear fire. When once made up, it should be replenished, if necessary, by putting on coal or coke at the back. The live coals should be drawn to the front to prevent smoke. Fasten the joint to the jack. Place the roaster close to the fire for the first ten minutes, so that the heat of the fire may at once harden the albumen, and form a case to keep in the flavour and juices. Afterwards, draw the roaster farther back and cook gradually, basting every ten minu

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French or Wet Frying.

French or Wet Frying.

This is cooking in a large quantity of fat sufficient to cover the articles fried in it. Oil, lard, dripping, or fat rendered down, may be used for this purpose. Oil is considered the best, as it will rise to 600° without burning; other fats get over-heated after 400°, and therefore require greater care in using. Success depends, almost entirely, on getting the fat to the right degree of heat. For ordinary frying, the heat required is 345°. Unless this point is carefully attended to, total failu

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Dry Frying.

Dry Frying.

This is frying in a cutlet or frying pan, with a small quantity of fat, and is only suitable for such things as require slow cooking, such as steaks, mutton or veal cutlets, fillets of beef, liver and bacon. Pancakes also are fried in this manner. Success depends, as in French frying, in having the fat rightly heated, taking care that the outside of the meat cooked be sealed up. In this way the juices and flavour will be retained in it. Make, therefore, the frying-pan hot, then put in the fat; a

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RULES FOR BAKING.

RULES FOR BAKING.

To bake meat successfully, the oven must be well ventilated, otherwise, the joint cooked in this manner will have an unpleasant flavour. The meat should be put on a trivet, which should be placed on a baking-tin. The oven must be very hot when the meat is put into it, and the heat should be kept up for the first quarter of an hour. This is to form the casing already alluded to in the directions for roasting and boiling; the heat of the oven must then be very much moderated, and the joint cooked

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RULES FOR GRILLING.

RULES FOR GRILLING.

For this method of cookery, a clear fire is essential. The griller is warmed, and the meat fastened in it. It is then hung on the bars of the fireplace, and a dish passed underneath to catch any gravy. An ordinary sized chop, cooked in this way, will take about five minutes on the one side, and three on the other....

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RULES FOR BROILING.

RULES FOR BROILING.

This is cooking over the fire on a gridiron. The flavour of broiled meat is usually preferred to that of grilled. Put the gridiron over the fire to heat, and then put the chop, or steak, on it; place the gridiron close to the fire at first, that the heat may rapidly seal up the outside of the meat. When this has been accomplished, lift the gridiron further from the fire, and cook gradually, turning occasionally. A clear fire is essential. Coke is better than coal for broiling, because there is l

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Sirloin of Beef.

Sirloin of Beef.

This is the primest joint, and must be either roasted or baked (see directions). Horse-radish should be served with it. Yorkshire pudding is also liked with roast beef....

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Ribs of Beef.

Ribs of Beef.

These should be cooked like sirloin, and served with the same accompaniments. A neater looking joint is made by boning and rolling them. The bones can be used for soup....

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Aitch Bone, Round, Thick and Thin Flank of Beef.

Aitch Bone, Round, Thick and Thin Flank of Beef.

Those are usually salted and boiled (see directions for boiling salt meat ). Serve with carrots and turnips, and yeast, Norfolk, or suet dumplings....

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Brisket of Beef.

Brisket of Beef.

This should be stewed (see directions for stewed brisket )....

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Leg of Mutton.

Leg of Mutton.

This may be roasted, baked, or boiled. If roasted, it should be served with red-currant jelly; if boiled, with caper sauce. Carrots and turnips are liked with boiled mutton....

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Shoulder of Mutton.

Shoulder of Mutton.

This may be either roasted or baked. Serve with onion sauce....

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Saddle of Mutton.

Saddle of Mutton.

This may be either roasted or baked. Serve with red-currant jelly....

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Neck of Mutton.

Neck of Mutton.

This is boiled, and requires long and gentle cooking. Serve with caper sauce....

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Fore Quarter of Lamb.

Fore Quarter of Lamb.

This joint should be roasted or baked. Serve with mint sauce....

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Leg of Lamb.

Leg of Lamb.

This may be either roasted, baked, or boiled. Serve, if roast, with mint sauce; and if boiled, with maître d'hôtel sauce....

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Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

Shoulder of Lamb, Saddle of Lamb, Loin of Lamb

All these are either roasted or boiled, and served with mint sauce....

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Fillet of Veal.

Fillet of Veal.

Stuff it with veal stuffing and make into nice round shape; fasten it securely with string and skewers, and roast or bake it. Serve with cut lemon, and send some boiled ham, pork, or bacon to table with it. Use a pint of thin melted butter, instead of water, for making the gravy....

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Breast, Shoulder, and Loin of Veal.

Breast, Shoulder, and Loin of Veal.

These are all roasted. Thin melted butter is used to make the gravy for them, and cut lemon is served with them....

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Knuckle of Veal.

Knuckle of Veal.

This is boiled, and served with one dessertspoonful of chopped parsley added to one pint of melted butter....

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Leg of Pork.

Leg of Pork.

This must be roasted or baked, the skin having been previously scored with a knife. Serve it with apple sauce....

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Chine of Pork.

Chine of Pork.

Stuff it with pork stuffing (see Forcemeats ) and roast it. Serve with apple sauce....

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Spare Rib of Pork.

Spare Rib of Pork.

This is roasted, the skin having previously been scored. Serve it with apple sauce....

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Hand of Pork.

Hand of Pork.

Soak it for two or three hours before cooking, and boil it. Serve with pease pudding....

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Leg of Pork.

Leg of Pork.

This joint is also salted and boiled. It is served with pease pudding....

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To Cook a Ham.

To Cook a Ham.

Put into lukewarm water, to which has been added one pint of old ale. Simmer it very gently until quite tender. For a ham always allow twenty-five minutes to each pound, and twenty-five minutes over. Let it get cold in the liquor in which it boiled, then remove the rind and carefully cover with raspings....

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Bacon.

Bacon.

Cook like ham, taking care that it is simmered until perfectly tender. Remove the skin and cover with raspings....

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Pickled Pork.

Pickled Pork.

Put it into lukewarm water and simmer gently until tender....

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Roast Goose.

Roast Goose.

Method. —Stuff the goose by placing the sage and onion forcemeat inside it. Then truss it nicely and roast it from one and a half to two hours. If it is a large one, two hours; if a small one, one and a half hours. To make the gravy, simmer the giblets in water for three hours with half a pound of gravy beef cut in pieces, a sliced onion, apple, and three sage leaves, pepper and salt. Then stir in a thickening made of the flour, and colour the gravy with a little burnt sugar. If liked, a glass o

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Roast Turkey.

Roast Turkey.

Method. —Place the forcemeat inside the turkey, and truss it nicely. Roast it from one and a half to two and a half hours. Make the gravy by simmering the giblets and beef in the water with the onion for three hours. Thicken the gravy with the flour, and pour a little round the turkey. Serve the rest in a tureen. Place some fried or baked sausages round the turkey, and serve with bread sauce....

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Boiled Turkey.

Boiled Turkey.

A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Béchamel sauce....

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Roast Duck.

Roast Duck.

Method. —Stuff the duck by placing the forcemeat inside it. Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size. Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours. Thicken it with the flour, and colour carefully with burnt sugar. Pour a little gravy round the duck, and serve the rest in a tureen. A glass of port wine may be added to the gravy if liked. Apple or tomato sauce should b

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Ducklings.

Ducklings.

These are cooked and served like ducks, and take from twenty to forty minutes to roast, according to their size....

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Roast Hare.

Roast Hare.

Method. —Stuff the belly of the hare with the forcemeat, and sew it in. Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly. To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a glass of port wine. Pour a little gravy round the hare, and serve the remainder in a tureen....

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Jugged Hare.

Jugged Hare.

Method. —Dry the hare well and cut it in pieces. Fry them in the butter. Then remove them and fry the flour a nice brown. Pour in the gravy or stock, and stir until it boils. Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste. Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender. Make some balls of veal forcemeat, to which the chopped l

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Roast Rabbit.

Roast Rabbit.

Method. —Fill the belly of the rabbit with the forcemeat, and sew it in. Truss it nicely, and roast it from three-quarters to one hour, basting constantly. Pour a little gravy round it, and send some to table in a tureen....

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Boiled Rabbit.

Boiled Rabbit.

Method. —Boil the rabbit gently from half an hour to an hour, according to its size and age. Serve it with onion or maître d'hôtel sauce....

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Stewed Rabbits.

Stewed Rabbits.

Method. —Cut the rabbits into joints, and slice the onions. Put them with the water into a large stewpan, and simmer for one hour or more until the rabbits are tender. Then make a thickening of the flour and stir it in, letting it boil well. Put the rabbit on a hot dish, and pour the gravy over....

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Ragout of Rabbit.

Ragout of Rabbit.

Method. —Cut the rabbit into neat joints, and fry them in a stewpan in the butter or dripping. When brown remove them and fry the flour. Then pour in the water or stock, and stir until it boils. Put in the pieces of rabbit with the onion, and pepper and salt to taste. Simmer gently for about one hour or more until quite tender. Serve the rabbit on a hot dish, and strain the gravy over it....

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Roast Pheasant.

Roast Pheasant.

Method. —Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with butter. Make a nice gravy for it ( see Gravy ), and serve it with bread sauce and browned crumbs....

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Wild Duck.

Wild Duck.

Method. —Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with butter. Sprinkle over it a little cayenne and salt, and a few drops of lemon juice. Serve the gravy in a tureen. If liked, a glass of port wine may be poured over the duck....

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Partridges.

Partridges.

Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes. Serve with a little gravy and bread sauce. Browned crumbs are also handed with them....

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Grouse.

Grouse.

Roast these birds before a nice clear fire, basting constantly with butter. Serve with gravy, bread sauce, and browned crumbs....

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Woodcocks and Snipes.

Woodcocks and Snipes.

These birds should be nicely trussed but not drawn. Roast them carefully from twenty to thirty minutes, basting constantly. Place under them rounds of toasted bread, buttered on each side, to catch the trail as it drops, as this is considered a delicacy. When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over....

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Boiled Fowl.

Boiled Fowl.

Truss nicely and flour the breast slightly. Fold it in buttered paper, and tie securely with string. Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size. Serve with white, egg, or maître d'hôtel sauce poured over it....

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Roast Fowl.

Roast Fowl.

Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its age and size. Serve with bread sauce and some gravy ( see Gravy )....

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Braised Partridges.

Braised Partridges.

Method. —Truss two partridges as for boiling. Put at the bottom of a stewpan the vegetables cut in small pieces. Lay the partridges on the top and pour in the stock and sherry; these should be sufficient to come half way up the partridges. Cover with buttered paper. Put the lid on the stewpan and simmer very gently until the partridges are tender. Then put them on a baking tin in the oven to brown them. Strain the stock and boil it rapidly down to a glaze. Serve the partridges with the glaze pou

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Stewed Steak.

Stewed Steak.

Method. —Cut all the fat from the steak. Make the dripping hot in a stewpan and fry the steak in it. Then put in the vegetables, and pour in the water, adding pepper and salt. Simmer the steak gently from three to four hours, until quite tender. When quite cooked, remove it from the gravy. Put it on a hot dish. Make a thickening of the flour; stir it into the gravy; boil for two minutes, and strain over the steak. A little mushroom catsup, Harvey, or Worcester sauce may be added if liked. The fa

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Stewed Brisket of Beef.

Stewed Brisket of Beef.

Method. —Put the meat into a saucepan with the vegetables and other ingredients, and simmer gently for three hours. Serve on a hot dish, with some of the liquor for gravy. The remainder can be made into soup. If to be eaten cold, remove the bones, and press the beef. Strain the meat liquor, remove the fat, and boil it down to a glaze. Brush the meat over with it, giving it as many coats of glaze as necessary....

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Stewed Ox-cheek.

Stewed Ox-cheek.

Method. —Wash the ox-cheek and cowheel, and cut them into neat pieces. Put them into the water with the carrots, turnips, and onions, and celery cut in pieces, and the herbs, pepper and salt. Stew very gently from four to five hours, until the stew is quite tender. Make a thickening of the flour. Stir and cook it well in the gravy. Put the cheek and cowheel on a hot dish, and strain the gravy over them. The bones can be used for soup....

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Mock Hare.

Mock Hare.

Method. —Put the beef into the water with the vegetables cut in pieces, herbs, cloves, pepper and salt, and stew gently from four to five hours, until quite tender. Then make a thickening of the flour, stir it in, and boil well for two or three minutes. For serving, place the beef on a hot dish. Add the wine to the gravy, and strain it over the meat....

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Haricot Mutton.

Haricot Mutton.

Method. —Fry the cutlets a nice brown in the dripping. Mix the flour smoothly with the stock; boil it in a stewpan for two minutes. Then put in the cutlets and the vegetables cut in fancy shapes. Stew gently for about three-quarters of an hour, until the meat and vegetables are tender. Dish the cutlets in a circle; place the vegetables round them and pour the gravy over....

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Sheep's Head.

Sheep's Head.

Method. —See that the head has been properly prepared by the butcher, and the nostrils removed. Soak it well in salt and water, and wash it carefully. Cut out the tongue, remove the brains, and tie the head into shape with a piece of string. Put it and the tongue into a saucepan of boiling water, and simmer it from three to four hours. A quarter of an hour before it is cooked, put in the brains tied in muslin. To make a sauce for it, melt the butter or dripping in a small stewpan. Mix in the flo

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Sheep's Head au gratin.

Sheep's Head au gratin.

Method. —Boil the sheep's head according to the directions in preceding recipe. When cooked, lay it on a greased baking-sheet. Sprinkle over it the crumbs, parsley, and herbs, adding a few drops of lemon juice; pepper and salt. Put the butter in little pieces about the head, and brown it in a quick oven or before the fire. Serve with the brain sauce given in the foregoing recipe....

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Liver and Bacon.

Liver and Bacon.

Method. —Cut the bacon into slices, and remove the rind. Cut the liver into slices, and dip them in flour. Fry the bacon in a frying-pan, then remove it, and fry the liver in the bacon fat, adding a little dripping, if necessary. When the liver is cooked, place it on a hot dish; dredge the pan with about half an ounce of flour. Fry the flour brown. Then pour in one pint of boiling water, stir and boil for one or two minutes; adding pepper and salt to taste. Place the liver in a circle in the mid

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Pigs' Fry, or Mock Goose.

Pigs' Fry, or Mock Goose.

Method. —Boil the potatoes until half-cooked. Then cut them in slices. Cut the fry in small pieces. Chop the onion and apple small. Dry and powder the sage leaves. Grease a pie-dish, and put a layer of sliced potatoes at the bottom. Place on them a layer of pigs' fry. Sprinkle it with some of the onion, apple, and powdered sage, pepper, and salt. Cover with another layer of potatoes; and put on that some more of the fry. Sprinkle again with the onion, apple, pepper, and salt. Proceed in this way

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Mock Goose another way.

Mock Goose another way.

Method. —Cut the fry in slices. Thread the pieces on a long skewer. Lay it on a greased baking-tin, and sprinkle with the onion, apple, sage, pepper, and salt, and cover with the caul. Bake in a moderate oven until tender. Then place the fry on a hot dish, and remove the skewer. Make the cider boiling, and pour over the fry....

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Tripe and Onions.

Tripe and Onions.

Method. —Put the tripe into cold water, and bring it to the boil; this is to blanch it. Blanch the onions likewise, then throw the water away, and cut the tripe into neat pieces. Put them in the milk, with the onions cut in halves, and pepper and salt. Stew gently for an hour. Then take out the onions and chop them. Remove the tripe, and put it on a hot dish. Make a thickening of flour, and boil it well in the milk, and add the chopped onions. Dish the tripe in a circle, and pour the milk and on

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Stewed Tripe.

Stewed Tripe.

Method. —Blanch the tripe, as in the preceding recipe. Simmer gently in brown sauce for two hours. Dish in a circle, with the brown sauce poured over....

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Broiled Steak.

Broiled Steak.

Make the gridiron hot, and rub it with fat. Lay the steak on it. Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak. Then turn it on to the other side, and let that remain close to the fire for the same length of time. Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak....

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Broiled Chop.

Broiled Chop.

Cook like a steak. It will take from seven to ten minutes to cook. Serve very hot....

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Fried Steak.

Fried Steak.

Make the frying-pan quite hot. Put a little butter or fat in it, and make that quite hot also. Put in the steak, and fry it over a quick fire for two minutes on one side, then turn it on to the other. Moderate the heat applied, and cook gently for about twenty minutes, turning occasionally....

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Savoury Roast.

Savoury Roast.

Method. —Lay the stuffing on the steak, roll it round it, and tie it with twine. Place it in a pie-dish. Pour the boiling water over it, and place another pie-dish, inverted, at the top of it. Put it in a moderate oven for two or three hours, until the steak is tender. Then put the steak on a hot dish. Thicken the gravy with the flour and pour it over. Breast of veal may be boned, and stuffed with veal stuffing and cooked in the same way....

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Shoulder of Mutton Boned, Stuffed, and Rolled.

Shoulder of Mutton Boned, Stuffed, and Rolled.

Method. —Remove the bone carefully, and place some stuffing in the place of it. Roll up the mutton, and tie it firmly with twine. It may be roasted, baked, or braised. If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable....

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Braised Breast of Veal.

Braised Breast of Veal.

Method. —Remove the bones from the veal, and put the stuffing in it. Roll the veal round it, and sew it or tie it securely with twine. Put the vegetables, cut in small pieces, in the bottom of a stewpan. Place the veal on them, and pour in sufficient stock to come half-way up it. Put the lid on the stewpan, simmer gently until the veal is quite tender, allowing half an hour to each pound and half an hour over. Then put the veal on a baking-sheet, and put in a quick oven to brown. Strain the stoc

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Toad-in-the-Hole.

Toad-in-the-Hole.

Method. —Put the flour into a basin. Make a well in the middle. Put in the eggs; mix gradually. Add the milk by degrees. Beat well, and add the salt. Cut the kidney in pieces, lay them in a well-greased Yorkshire-pudding tin; and pour the batter over. Bake from one and a quarter to one and a half hours....

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Irish Stew.

Irish Stew.

Method. —Peel and slice the potatoes and onions, and cut the meat into small pieces. Put a layer of meat in the bottom of a saucepan, then a layer of potatoes, then one of onions. Season with pepper and salt, and continue placing the ingredients in the saucepan in alternate layers. Pour in half a pint of water and stew gently, stirring occasionally, for about one hour and a half....

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Sea Pie.

Sea Pie.

Method. —Cut the vegetables and meat small, season them with pepper and salt, and put them into a large saucepan. Put it by the side of the fire for the contents to simmer gently. Chop the suet finely, add it to the flour and baking powder, and mix with cold water to a stiff paste. Roll it to the size of the saucepan. Place it over the meat, and simmer gently for two hours. For serving, remove the crust with a fish slice, put the meat and vegetables on to a hot dish, and place the crust on them.

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Roast Bullock's Heart.

Roast Bullock's Heart.

Method. —Wash the heart in salt and water, and cleanse it thoroughly. Wipe it quite dry. Cut off the flaps and fill the cavities with the stuffing. Grease a piece of paper with dripping, and tie it firmly over the top of the heart to keep in the forcemeat. Roast it according to the directions for roasting meat; it will take about two hours....

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Gravy for the Heart.

Gravy for the Heart.

Method. —Put the trimmings into a saucepan with the onion and water, and simmer gently while the heart is cooking. Then melt the butter in a stewpan. Mix in the flour smoothly; add the liquor strained. Stir and boil three minutes; add the sauce, pepper and salt, and colouring. Put the heart on a hot dish, remove the paper, and pour the gravy round it. If preferred, the heart may be baked. Sauces are often failures, chiefly because they are not made of a proper consistency; and because the flour

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English Melted Butter.

English Melted Butter.

Method. —Melt the butter in a small stewpan. Mix in the flour smoothly. Add the water; stir and cook well. Then add pepper and salt, and it is ready to serve....

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Plain White Sauce.

Plain White Sauce.

Add the milk. Stir and cook well. Then add the lemon juice and seasoning. A little cream may also be added if desired....

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Maître d'Hôtel Sauce.

Maître d'Hôtel Sauce.

Method. —Melt the butter in a small stewpan. Add the milk; stir and cook well. Then add the lemon juice, seasoning, and chopped parsley....

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Mayonnaise Sauce.

Mayonnaise Sauce.

Method. —Put the yolks, which must be perfectly free from the whites, into a basin, which in summer time should be placed on ice. Work them well with a whisk or wooden spoon, adding the oil drop by drop. When the sauce is so thick that the whisk, or spoon, is moved with difficulty, the oil may be added more quickly, but still very gradually. Lastly, add the taragon vinegar and seasoning. Note. —Success in making this sauce depends on first dividing the yolks completely from the whites. Secondly,

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Tartare Sauce.

Tartare Sauce.

Method. —Proceed as in making Mayonnaise Sauce; adding when the sauce is ready the parsley, capers, mustard, and seasoning....

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Egg Sauce.

Egg Sauce.

Method. —Melt the butter in a small stewpan. Mix in the flour smoothly. Add the milk, and stir and cook well. Then add the lemon juice, seasoning, and the chopped whites of the eggs. If a very thick sauce is required, take 1 oz. of flour. Cream may be added if desired....

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Brown Sauce.

Brown Sauce.

Method. —Put the butter into a stewpan and fry the vegetables in it. Then mix in the flour and fry that. Add the stock; stir and cook well. Squeeze in the lemon juice, and add the seasoning. Strain through a tammy-cloth or fine strainer....

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Genoise Sauce.

Genoise Sauce.

Method. —Melt the butter in a small stewpan, and fry the vegetables in it. Then add the flour, and fry that. Pour in the stock; stir and cook well. Then add the wine and other ingredients, Stir until it boils again, and then strain it....

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Béchamel Sauce.

Béchamel Sauce.

Method. —Melt the butter in a stewpan. Mix in the flour smoothly. Add the stock. Stir and cook well. Then stir in the cream; let it boil in the sauce; and add lemon juice, pepper, and salt. Strain through a tammy-cloth. Milk may be substituted for the white stock, if more convenient. To flavour it, a small piece of carrot, turnip, and onion, and 6 button mushrooms should be boiled in it....

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Sauce Hollandaise.

Sauce Hollandaise.

Method. —Put the white sauce and eggs into a jug, which must be placed in a saucepan of boiling water. Stir until the mixture thickens, being careful it does not curdle. When quite ready, add the lemon juice or vinegar....

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Lobster Sauce.

Lobster Sauce.

Method. —Remove the flesh from the body and claws of the lobster, and cut it in small pieces. Then boil the shell, broken small, in the milk. Rub the spawn with ¼ oz. butter through a hair sieve. Melt the remaining butter in a small stewpan. Mix in the flour smoothly, and then add the milk, strained. Stir until it thickens. Put in the spawn and butter, and continue stirring until the flour is well cooked. Then add the cream—let it boil in the sauce—and lastly, the lemon juice, pepper and salt, a

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Lobster Sauce (a plainer Receipt).

Lobster Sauce (a plainer Receipt).

Method. —Cut up the lobster. Melt the butter in a small stewpan. Mix in the flour smoothly. Add the milk; stir and cook well. Then add the lemon juice, seasoning, and pieces of lobster....

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Shrimp Sauce.

Shrimp Sauce.

Remove the heads, tails, and skin from half a pint of shrimps; prepare some sauce as directed in the first or second recipe for lobster sauce, substituting the shrimps for the lobster....

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Oyster Sauce.

Oyster Sauce.

Method. —Remove the beard and white part of the oysters, and cut each one in two. Strain the liquor through muslin, and scald the oysters in it ( i.e. put the liquor, with the oysters in it, in a saucepan, and just bring it to the boil). Put the beards and hard white parts in the milk and simmer them to extract the flavour. Then melt the butter in a small stewpan. Mix in the flour smoothly. Strain in the milk and oyster liquor, and stir and cook well. Then add cream, and stir until the sauce aga

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French Sauce.

French Sauce.

Method. —Melt the butter in a small stewpan. Mix the flour smoothly. Add the milk, stir and cook well. Pour in the cream and let it boil in the sauce. Then take it off the fire, and mix in the yolk of the egg. Add pepper and salt to taste....

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Celery Sauce.

Celery Sauce.

Method. —Boil one head of celery in ¾ of a pint of white stock or milk. When tender, strain it from the liquor and rub it through a hair sieve. Melt the butter in a small stewpan. Mix in the flour smoothly. Add the stock or milk; stir and cook well. Pour in the cream, and stir until the sauce boils again....

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Tomato Sauce.

Tomato Sauce.

Method. —Cut the bacon in slices and fry it. Then put in the vegetables and fry them, dredge in the flour, and then add the tomatoes and fry them lightly. Empty the contents of the frying-pan on a hair sieve, and rub the tomatoes through. The hair sieve will keep back the other vegetable, the flavour of which only is wanted. Add the vinegar and seasoning, and make the sauce hot....

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Onion Sauce.

Onion Sauce.

Method. —First, blanch the onions by putting them in cold water and bringing it to the boil. Throw the water away. Put the onions in fresh water and boil for an hour, or an hour and a half, until tender. Chop them finely and add them to the sauce or melted butter....

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Soubise Sauce.

Soubise Sauce.

Method. —Blanch the onions (as in preceding recipe) and boil until tender. Then rub through a hair sieve. Make some plain white sauce ( see recipe ), and add to it the cream and pulped onion....

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Bread Sauce.

Bread Sauce.

Method. —Steep the onion and peppercorns in the milk, and put the milk on to boil. Then remove the onions and peppercorns, and sprinkle in the crumbs. Set the sauce by the side of the fire for six minutes, and then heat to boiling point, adding either the cream or butter. Salt must be added to taste; also a little cayenne....

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Economical Family Sauce.

Economical Family Sauce.

Method. —Mix the flour very smoothly with a little water. Put the rest of the water, with the milk and butter, in a saucepan on the fire to boil. When it boils, put in the flour, stirring until the sauce is cooked. Add pepper and salt to taste. If liked, a few drops of lemon juice or vinegar may be added. This sauce will form the basis of many other plain sauces: To use with fish, put in a tablespoonful of anchovy. Onion sauce is made by adding cooked and chopped onions when the sauce is ready.

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Wine Sauce.

Wine Sauce.

Method. —Boil the sugar and water together until reduced to one half. Add the jam; let it melt. Then add the sherry and cochineal, and strain....

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Piquant Sauce.

Piquant Sauce.

Method. —Simmer the shalot, capers, and gherkin, in the vinegar until the shalot is quite soft. Pour in the sauce, and let it boil up. Season to taste....

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Sauce Réforme.

Sauce Réforme.

Method. —Boil all the ingredients together, and the sauce is ready....

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Port-wine Sauce for Wild Duck.

Port-wine Sauce for Wild Duck.

Method. —Boil altogether and strain....

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Sweet Sauce.

Sweet Sauce.

Method. —Put the water with the lemon-rind and sugar into a saucepan to boil. Mix the arrowroot smoothly with a little cold water. When the water in the saucepan boils, pour it in and stir it until it thickens; then strain it and add the lemon juice. A glass of sherry may be added to this sauce if desired....

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German Sauce.

German Sauce.

Method. —Put all the ingredients into a saucepan, and mill over the fire with a whisk until the sauce froths. For a Christmas Pudding make the sauce with three yolks, and a wineglass of brandy....

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A Nice Sweet Sauce.

A Nice Sweet Sauce.

Method. —Add the wine and sugar to the sauce, and it is ready for use....

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Jam Sauce.

Jam Sauce.

Method. —Boil the jam, sugar, and water together for three minutes. Add the lemon juice, and strain. The lemon may be omitted if the flavour is not liked....

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Apple Sauce, No. 1.

Apple Sauce, No. 1.

Method. —Wash the apples and slice them, but do not peel or core them. Put them in a stewpan with the water, butter, and sugar. Stew gently for about thirty minutes, stirring occasionally. Rub them quickly through a hair sieve, and put the sauce in a hot tureen. The hair sieve keeps back the rind and pips....

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Apple Sauce, No. 2.

Apple Sauce, No. 2.

Method. —Peel, core, and slice the apples. Stew them with the water, sugar, and butter until tender. Then beat to a pulp with a fork....

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Mint Sauce.

Mint Sauce.

Method. —Mix all together, and let the sauce stand for an hour before serving....

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Horse-radish Sauce.

Horse-radish Sauce.

Method. —Scrape the horse-radish finely, and mix with all the other ingredients. If cream is not to be had, use milk thickened with a little cornflour. But it is not so good....

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Gravy for Made Dishes.

Gravy for Made Dishes.

Method. —Cut the beef into small pieces. Put it with the vegetables into a stewpan with the water, and simmer very gently for four hours; then strain. If a thick gravy is required, thicken with one and a half ounces of flour; add pepper and salt to taste. To this gravy may be added a little sauce, catsup, port or sherry wine, &amp;c., according to the purpose for which it is required. Scraps of cooked meat and bones may be substituted for the fresh meat where economy must be studied....

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Glaze.

Glaze.

Boil down one or two quarts of second stock (which will jelly when cold) until it is quite thick, and coats a spoon. One quart may be boiled down to a quarter of a pint. Pour it into a jar. When wanted for use, put the jar to stand in a saucepan of boiling water until it is dissolved. Glaze is used for enriching gravies and soups, and for glazing meat....

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Cheap Glaze for Meat.

Cheap Glaze for Meat.

Method. —Soak the gelatine in the water for three-quarters of an hour. Add the meat extract, and pepper and salt. Stir and boil until reduced to about a quarter of a pint. This glaze can only be used for glazing meat....

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Béarnaise Sauce.

Béarnaise Sauce.

Method. —Put the shalot and vinegar into a saucepan; boil until the vinegar has evaporated, but do not let the shalot burn. Add the eggs and sauce, and mill with a whisk until the eggs are thick. Add the parsley and pepper and salt....

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Oatmeal Porridge.

Oatmeal Porridge.

Method. —Put the water on to boil. When boiling, sprinkle in the oatmeal, stirring all the time. When it thickens, put it by the side of the fire, and stir occasionally. Cook it for quite three-quarters of an hour, longer if possible. When the time can be allowed, three hours will not be too long a time, especially if the porridge is for anyone with a weak digestion. A better plan is to put the saucepan containing it, after the contents have boiled for ten minutes, to stand in a saucepan of bris

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Whole-meal Porridge.

Whole-meal Porridge.

This may be made in the same way as oatmeal, but it requires even longer cooking....

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Dry Toast.

Dry Toast.

Cut the bread into rather thin slices, and remove the crust. Toast it slowly, holding it at a little distance from a bright clear fire. When ready, put it at once into the rack; because, if the toast is placed flat on a table, it loses its crispness. The crusts may be soaked for plain puddings, or dried and powdered for bread crumbs....

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Buttered Toast.

Buttered Toast.

Cut the bread about half an inch in thickness. Toast quickly in front of a clear fire. Put the butter on directly the toast is taken off the fork, and spread it quickly. Put the toast on a hot plate, and take care that it is served hot....

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Toasted Bacon.

Toasted Bacon.

Cut the bacon in thin slices, and toast it in a small Dutch oven or on a toasting fork until the fat is transparent....

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Fried Bacon.

Fried Bacon.

Cut the bacon in thin slices, and fry it in its own fat. It will be cooked when the fat is transparent. It must not be cooked too quickly, or the fat will burn up and be wasted....

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Eggs and Bacon.

Eggs and Bacon.

Toast or fry the bacon, and lay a nicely poached egg on each slice....

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Boiled Eggs.

Boiled Eggs.

Put the eggs into boiling water, and boil an ordinary sized egg for three minutes; new-laid eggs will take one minute longer. Eggs boiled five minutes will be nearly hard. To make them quite firm, boil them steadily for ten minutes. To make them mealy, boil them for an hour....

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Poached Eggs.

Poached Eggs.

Eggs for poaching should be perfectly fresh , or they will not keep a nice shape. Let the water be quite boiling; add to it a little salt. Break the eggs into cups, and slip them gently into the boiling water. As soon as the white is nicely set, remove them with a fish slice. Trim the eggs neatly, and serve them on hot buttered toast. An egg-poacher will be found very convenient for cooking eggs this way....

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Fried Kidneys.

Fried Kidneys.

Method. —Split open the kidneys lengthwise. Flour them and fry them slowly in the butter or dripping for about four minutes. Dish them on pieces of toast. Pour the gravy into the pan; stir and boil for a minute, and then strain round the kidneys....

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Kidneys Toasted.

Kidneys Toasted.

Toast them before a clear fire; when the gravy ceases to drop red they will be sufficiently cooked. A hot dish should be placed under them to catch the gravy. Place the toast on the dish and put the kidneys on it, and sprinkle over them a little pepper and salt....

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Stewed Kidneys.

Stewed Kidneys.

Method. —Mix the flour smoothly with the gravy. Put it into a stewpan, and boil well for three minutes. Put in the kidneys cut in slices, and simmer gently for about fifteen minutes. Add a squeeze of lemon juice; pepper and salt to taste. Serve on a piece of toast, and pour the gravy over....

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Stuffed Kidneys.

Stuffed Kidneys.

Method. —Toast or broil the kidneys and split them open. Fry the shalot in the butter. Mix in the bread crumbs and parsley; add lemon juice, cayenne pepper, and salt. Lay a little of the stuffing in each kidney and fold it over. Serve very hot....

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Kidneys à la Tartare.

Kidneys à la Tartare.

Method. —Split the kidneys open, and toast or broil them nicely. Serve on toasted bread with Tartare sauce in a tureen....

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Fried Sausages.

Fried Sausages.

Method. —Prick the sausages with a fork, and fry them with butter or dripping, turning them that they get browned equally. Serve them on toasted bread, with some nice gravy in a sauceboat. Some people like the toast soaked in the fat in the pan, but this is a matter of taste....

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Baked Sausages.

Baked Sausages.

Prick the sausages, and place them on a greased baking-sheet. Bake until they are nicely browned. Serve on toast, with gravy in a sauceboat. If liked, the toast can be soaked in the fat that runs from the sausages....

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Oxford Sausages.

Oxford Sausages.

Remove the sausage-meat from the skins, and place it in little rough heaps on a greased baking-sheet. Bake in a quick oven until browned. Serve on toast....

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Tomatoes stuffed with Sausage Meat.

Tomatoes stuffed with Sausage Meat.

Method. —Cut the stalks from the tomatoes, but do not take out any of the inside. Heap a little sausage meat on the top of each tomato. Put them on a greased baking-sheet, and bake in a moderate oven for about fifteen minutes....

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Croustards with Minced Meat.

Croustards with Minced Meat.

Method. —Cut the bread into slices three-quarters of an inch in thickness. Stamp it into rounds with a circular cutter. Mark the middle with a cutter two sizes smaller, and scoop out the inside, making little nests of them, and taking care not to break the bottom or sides. Fry the cases in hot fat ( see French Frying ); drain them and put them inside the oven to keep hot. Mince the meat nicely, removing skin and gristle. Make a little gravy hot in a stewpan. Put in the mince, and make it hot wit

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Mince à la Reine.

Mince à la Reine.

Method. —Peel the mushrooms. Wash and dry them well, and cut them in slices. Put them in a stewpan with part of the gravy, to stew for about thirty minutes, until they are tender. Mince the meat and make it hot in a saucepan, with enough gravy to moisten it, adding pepper and salt to taste. Poach the eggs nicely, and fry or toast the bread (fried bread is best). Put the slices of fried bread on a hot dish; cover each piece with the minced meat, and lay an egg on each. Pour the gravy and mushroom

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Sheep's Head Moulded.

Sheep's Head Moulded.

Method. —Clean, and then boil the head until the flesh will leave the bones easily. Take out all the bones; cut the meat into pieces an inch in size, and season them well with pepper and salt. Cut the eggs into slices, and place them round the top of a cake-tin or basin. Put in the head, and put a weight on it to press it down. When cold turn it out; serve garnished with parsley....

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Veal Cake.

Veal Cake.

Method. —Butter well a plain mould or basin. Decorate it with slices of egg, and balls made of veal forcemeat. Cut the ham and the veal into neat pieces. Season them well with pepper and salt, and, if liked, a little chopped parsley. Place them in the mould, and fill it up with stiff second stock. If the stock is not stiff enough, mix with it a little melted gelatine. Cover the mould, and bake for one hour in a moderate oven. Let it get cold, and then turn it on to a dish....

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Brawn.

Brawn.

Method. —Clean the head well, and pickle it for three days ( see Pickle for Meat ). Then put it in enough cold water to cover it, and boil it gently for three hours or more, until the flesh will leave the bones easily. Take out the tongue, skin it, and cut it in slices. Stamp them into fancy shapes with a paste cutter; wet a plain round mould and decorate it with them and the eggs cut in slices. Remove the meat from the bone, and cut it into large dice. Take one quart of the liquor in which the

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Scalloped Eggs.

Scalloped Eggs.

Method. —Grease some deep scallop shells. Dust them over with bread crumbs, mixed with the parsley and onion. Put an egg into each shell, and sprinkle with more crumbs, parsley, onion, pepper and salt. Put them into a brisk oven until set....

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Eggs sur le Plat.

Eggs sur le Plat.

Method. —Take a dish that will stand the heat of the oven; melt the butter in it. Break the eggs on to it very carefully. Pepper and salt them, and put them into the oven until they are set. They must be served on the same dish....

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Buttered Eggs.

Buttered Eggs.

Method. —Break the eggs into a basin, and add to them the gravy, pepper, and salt. Melt the butter in a small frying or omelet pan; pour in the eggs, and stir quickly up from the bottom of the pan, until the whole is a soft yellow mass. Spread on the toast, and serve very quickly....

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Egg Croustards.

Egg Croustards.

Method. —Stamp out some rounds of bread with a circular paste-cutter. Mark the middle with one a size smaller. Then with a knife scoop out the inside, making little nests of bread, taking care not to break the bottom or sides. Fry these cases in hot fat ( see French Frying ). When fried, drain them on kitchen paper, and keep them hot. Make some water boiling hot in a stewpan; add to it a little lemon juice. Put into it the eggs broken gently into cups. Poach until the whites are set, then remove

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Eggs and Anchovy.

Eggs and Anchovy.

Method. —Let the fried or toasted bread be quite hot (fried bread is the best), and spread it thinly with anchovy paste. Make the butter quite hot in a frying or omelet pan. Break the eggs into it, add pepper and salt, and stir very quickly, until they are a soft yellow mass. Spread it quickly over the toast, and serve immediately....

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Eggs in Cases.

Eggs in Cases.

Method. —Butter well some paper cases; mix the crumbs, parsley, onion, pepper, and salt together; put a little at the bottom of each case. Break the eggs gently, and put one egg into each case. Cover each with some of the crumbs and seasoning, and put the cases in a quick oven to bake until the eggs are set....

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Broiled Mushrooms.

Broiled Mushrooms.

Choose nice large mushrooms; peel and wash them, and wipe them dry. Cut out the stems, and put them, with the top of the mushrooms downwards, on a gridiron. Put a small piece of butter on each, and broil for ten minutes slowly. Remove them carefully, as the mushrooms will be by that time full of delicious gravy....

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Broiled Dried Haddock.

Broiled Dried Haddock.

Soak it in cold water for an hour before using. Broil it slowly over a clear fire until it is quite hot, turning occasionally. Rub some butter over it, and serve it at once....

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Bloaters.

Bloaters.

Cut the bloaters open down the back, and bone them. Lay them one on the other with the insides together. Broil them slowly over a clear fire, turning occasionally. Serve very hot, with a little butter rubbed over them. If preferred, they may be broiled unboned....

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Red Herrings.

Red Herrings.

Remove their heads and tails. Slit them open down the back and remove the bone. Egg and bread-crumb them, and broil them over a clear fire....

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Tea.

Tea.

Measure a teaspoonful of tea for each person, and one teaspoonful over. Make the teapot quite hot by filling it with boiling water; let it stand in it for three minutes; then empty the teapot. Put in the tea, and pour boiling water over it. Cover it with a tea-cosy, and let it infuse for five minutes before using. The longer it stands, the darker it will get; but for people of weak digestions, it should be used after five minutes' infusion only. The water should be fresh spring water, and should

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Coffee.

Coffee.

To have coffee to perfection it should be freshly roasted and ground, as coffee quickly loses its flavour. If this is not possible, use the best French coffee sold in tins. The water should be freshly boiled; the coffee itself should not be boiled , but only infused in the boiling water. Boiling disperses the aroma. It can, however, be made more economically if boiled, and therefore recipes are given for its preparation in this manner. Chicory is generally used with coffee in the proportion of t

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Coffee (Soyer's method.)

Coffee (Soyer's method.)

Method. —Put the coffee into a clean stewpan. Stir over the fire until it smokes, but do not let it burn. Then pour in the boiling water. Cover close, and set by the side of the fire for ten minutes. Strain through thick muslin....

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Coffee (another method).

Coffee (another method).

Method. —Make a jug hot. Put the coffee in it, and pour over the boiling water. Let it stand in a hot place for half an hour. Then strain through thick muslin....

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Café au Lait.

Café au Lait.

Half fill a cup with nicely-made coffee, and pour in the same quantity of boiled milk....

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Coffee (economical method).

Coffee (economical method).

Method. —Make a bag of rather thick muslin, and put the coffee into it. The bag should be rather large, so that the coffee will have plenty of room. Tie the ends of the bag securely. Put it into a saucepan with the water; bring to the boil, and boil steadily for one hour. Strain through thick muslin. This will make strong coffee, which can be diluted with boiling water as required....

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Coffee made in a Percolator.

Coffee made in a Percolator.

Method. —Make the percolator hot. Put the coffee in it, and pour on the boiling water. Let it stand in a hot place for about ten minutes....

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Cocoa.

Cocoa.

This is best, especially for invalids, if prepared from the nibs; these should be perfectly fresh. Put a quarter of a pound of nibs into two quarts of cold water; simmer for five hours and then strain. When cold remove the fat; heat it as required. Cocoa may also be made from any of the different preparations. Make it according to directions given on the canisters , and be very careful to mix it thoroughly. Nothing is so unpleasant as to have the sides and bottom of the cup coated with cocoa. It

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Chocolate.

Chocolate.

This is only a thicker preparation of cocoa, and may be made in the same way....

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Hash.

Hash.

Method. —Cut the meat into neat pieces. Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time. Add seasoning and catsup or a little sauce. Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy boil when the meat is in it, as that would toughen it. Tinned oysters make a nice addition to a hash. For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread. If no gravy or stock is available, ma

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Minced Meat.

Minced Meat.

Method. —Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used). Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil. Serve with a border of boiled rice, or mashed potatoes round it. If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon. A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of

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Mince (with Eggs).

Mince (with Eggs).

Prepare some mince, as in preceding recipe, and serve with very nicely poached eggs on the top of it; garnish with sippets of fried or toasted bread....

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Curry of Cold Meat.

Curry of Cold Meat.

Method. —Slice the onion and apple, and fry them in the dripping. When fried, rub them lightly through a hair sieve. Mix the curry powder and flour smoothly with the stock. Stir and cook well over the fire. Add the onion, apple, lemon juice, and salt. Then lay in the meat, and let it warm through, being careful that the sauce does not boil. Serve with nicely boiled rice....

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Shepherd's Pie.

Shepherd's Pie.

Method. —Season the pieces of meat with pepper and salt, and lay them in a pie-dish with a little gravy. Mash the potatoes smoothly with butter or dripping; and pepper and salt to taste. Spread the potatoes over the meat in the form of a pie-crust, and smooth them with a knife dipped in hot water. Bake for half an hour....

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Patties.

Patties.

Method. —Mince the meat and moisten with the gravy, adding pepper and salt to taste. If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice. Roll out the pastry, and stamp it into rounds with a fluted cutter. Lay half the rounds on greased pattypans. Brush round the edges of the paste with a little beaten egg, and put a little mince on each round. Cover them with the remaining rounds of paste, pressing the edges lightly together. Glaze with the beaten egg,

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Fritters.

Fritters.

Method. —Cut the meat into neat pieces; dip them in the batter and fry in hot fat until lightly browned ( see French Frying ). Pile on a hot dish, and serve, if possible, with a nice gravy poured round them....

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Rissoles.

Rissoles.

Method. —Take equal quantities of boiled potatoes and cold meat. Mash the potatoes with butter, and add the meat finely minced. Mix this thoroughly with a beaten egg, adding pepper and salt to taste. Form into balls or egg shapes. Egg and bread-crumb them, and fry them in hot fat ( see French Frying ). Dish on a folded napkin, and garnish with fried parsley....

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Cold Meat with Purée of Tomatoes.

Cold Meat with Purée of Tomatoes.

Method. —Cut the bacon into dice, and fry it. As soon as the fat melts, put in the tomatoes and other vegetables, cut in slices; stir them, and fry lightly, and then rub through a hair sieve. Add the vinegar and pepper and salt. Make the purée hot in a saucepan, and lay the pieces of meat in it to warm through. Serve in a hot dish, with a border of boiled rice or macaroni....

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Cold-meat Pie.

Cold-meat Pie.

Method. —Roll out the paste, and cut a piece large enough for the cover. Roll out the scraps, and from them cut a band an inch wide. Wet the edge of the dish and place this round it. Season the meat with pepper and salt, and lay the slices in the dish alternately with the potatoes. Raise them in the middle of the dish in a dome-like shape, and pour in some gravy. Wet the edges of the band of paste, and lay the cover over. Trim round neatly, and make a hole in the middle of the crust. Brush over

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Cold Meat and Macaroni.

Cold Meat and Macaroni.

Method. —Put the macaroni in boiling water, and boil it 20 minutes. Then pour away the water, and stew it in the stock until tender. Put a layer of macaroni in the bottom of a greased pie-dish. Lay on it the meat, and cover it with another layer of macaroni, seasoning with pepper and salt. Proceed in this way, until the dish is full (the top layer must be macaroni). If tomatoes are used, slice them, and lay over the top; sprinkle with brown crumbs, and bake for about 20 or 30 minutes....

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Mayonnaise of Cold Meat.

Mayonnaise of Cold Meat.

Method. —Slice the salad, and mix the meat with it. Heap it high on a glass or silver dish. Garnish with beetroot and hard-boiled egg, and pour Mayonnaise sauce over ( see Sauces)....

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Beef and Mushrooms.

Beef and Mushrooms.

Method. —Cut the beef into neat slices, and wash and peel the mushrooms. Season the meat with pepper and salt, and lay half of it in the bottom of a pie-dish. Place some of the mushrooms on the top of it. Put 1 oz. of butter, in pieces, about them. Then put in the remaining pieces of beef, and the mushrooms and butter in the same way. Pour in the gravy and vinegar, and cover closely. Put it into a moderate oven to bake for three-quarters of an hour....

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Beef Scalloped.

Beef Scalloped.

Method. —Mince the beef finely, and moisten it with a little nice gravy. Add the onion to it, and season nicely with catsup. Mix the mashed potatoes with plenty of butter, and the egg well beaten, pepper and salt. Place the mince in greased scallop shells, and cover with the potatoes. Bake in a quick oven until lightly browned. When economy has to be studied, leave out the eggs and substitute clarified dripping for the butter. The mixture can be baked in a pie-dish, if more convenient....

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Cold Beef Olives.

Cold Beef Olives.

Method. —Take slices of cold beef, and cut them into strips 1½ inches in width. Lay on each a little veal stuffing; roll them round it, and tie them with string. Put them into a stewpan close together; pour the gravy over them, and simmer them gently for ten minutes. Dish them on a border of mashed potatoes. Thicken the gravy with a little flour, and pour it over them....

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Quenelles of Veal.

Quenelles of Veal.

Method. —Scrape the veal finely. Melt the butter in a saucepan; mix in the flour. Then add the water and cook well. Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly. Then rub through a wire sieve. Shape the mixture somewhat like eggs with dessertspoons and a knife dipped in hot water. Poach them gently in a greased frying-pan, or sauté pan, for ten minutes. Dish them on a border of mashed potatoes, and pour white sauce over them. Garnish with ch

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Mutton Cutlets à la Macédoine.

Mutton Cutlets à la Macédoine.

Method. —Saw off the chine bone, and the ends of the rib bones, leaving the cutlet bone three inches in length. Cut the cutlets with a bone to each, and beat them with a cutlet bat to about half an inch in thickness. Trim them, and leave half an inch of the rib bone bare. Season, egg and bread-crumb, and fry in clarified butter in a sauté pan for five or seven minutes. Dish on a border of mashed potatoes, put a macédoine of vegetables in the centre, and pour brown sauce round them....

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Mutton Cutlets à la Rachel.

Mutton Cutlets à la Rachel.

Method. —Plainly fry some mutton cutlets, coat one side of each cutlet with the foie gras , smoothing it with a knife dipped in hot water. Lay a small piece of truffle on each cutlet and cover them with pigs' caul. Put them on a baking-sheet in a moderate oven for about a quarter of an hour. Dish them on a border of mashed potatoes. Pour brown sauce round them, and put a macédoine of vegetables in the middle....

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Epigrammes.

Epigrammes.

Method. —Boil the mutton until the bones can be easily removed. Press it, and, when cold, cut it into cutlets or other shapes. Egg and bread-crumb twice, and fry in hot fat (345°) in a frying-basket. Dish on a border of mashed potatoes, and pour brown sauce round them. Any cooked vegetables can be put in the centre for a garnish....

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Chicken Croquettes.

Chicken Croquettes.

Method. —Mince the chicken, ham, and mushrooms. Melt the butter in a small stewpan. Mix in the flour. Pour in the stock, and cook well. Then add cream, lemon juice, and seasoning; lastly, the chicken, ham, and mushrooms. Spread on a plate to cool. Roll out some paste as thin as possible. Cut into rounds. Put a little of the mixture on each, and egg round the edges. Fold them over, egg and bread-crumb the croquettes , and fry in a frying-basket in hot fat ( see French Frying ). Garnish with fried

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Veal Cutlets à la Talleyrand.

Veal Cutlets à la Talleyrand.

Method. —Fry the cutlets in the butter, sprinkling the mushroom, shalot, and parsley under and over them. When the cutlets are cooked, remove them from the pan and pour in the white sauce and cream. Stir briskly over the fire. Then add the yolks of the eggs; let them thicken in the sauce, but be careful not to curdle them. Take the pan off the fire, and add the lemon juice and seasoning as required. Dish the cutlets on a border of mashed potatoes. Pour the sauce over them, and put a few nicely c

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Fillets of Beef à la Béarnaise.

Fillets of Beef à la Béarnaise.

Method. —Fry the fillets in the butter. Dish them on a border of mashed potatoes. Pour brown sauce or gravy round them, and put the Béarnaise sauce in the middle of the fillets....

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Rabbits à la Tartare.

Rabbits à la Tartare.

Method. —Cut the rabbit into joints. Dry them well. Egg and bread-crumb them. Put them on a greased baking-sheet, with pieces of butter on them. Bake for half an hour, being careful not to dry them up too much. Pour the sauce on a dish and pile up the rabbit in the middle of it....

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Chicken à la Tartare.

Chicken à la Tartare.

Proceed as in the foregoing recipe, substituting a chicken for a rabbit....

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Pigeons Stewed à l'Italienne.

Pigeons Stewed à l'Italienne.

Method. —Have the pigeons trussed as for stewing. Cut them in two, and fry them in the butter. Then remove the pigeons, and fry the vegetables. Stir the flour, and when that is a little brown, pour in the stock or sherry. Put in the pigeons and stew gently until they are tender. Dish them in a circle on a border of mashed potatoes. Strain the gravy over, and put a macédoine of vegetables in the centre....

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Croustards à la Reine.

Croustards à la Reine.

Method. —Line some little tartlet tins with some puff paste, put a piece of dough in each, and bake them. Mix the chicken, ham, and mushrooms with the white sauce and cream. Add pepper and salt to taste. Remove the paste cases from the tins, take the dough from the middle, and fill them with the chicken mixture. Cover the top of each with the quenelle meat spread like butter, put them into the oven for a few minutes to cook the quenelle meat. When dishing them up, spread a little thick white sau

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Sweetbreads à la Béchamel.

Sweetbreads à la Béchamel.

Method. —Trim the sweetbreads, and soak them in cold water for two hours. Then throw them into boiling water, and simmer them gently for five minutes. Soak them again in cold water for twenty minutes. Then put them in a stewpan with the stock, carrot, turnip, onion, parsley, and ham. Simmer gently until the sweetbreads are quite tender. Then remove them, and add to the stock the flour mixed thoroughly with butter. Stir and boil well, to cook the flour. Add the cream, lemon juice, and seasoning.

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Braised Sweetbreads.

Braised Sweetbreads.

Method. —Soak the sweetbreads in cold water for quite two hours. Then put them in boiling water, and simmer them for ten minutes to make them firm. Soak them again in cold water for twenty minutes, and then lard them nicely. Put the vegetables, cut in pieces, in the bottom of a stewpan. Lay the sweetbreads on them, and pour in the stock; it should come half way up the sweetbreads. Cover them with buttered paper, and put the lid on the stewpan. Simmer gently until the sweetbreads are tender. Then

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Sweetbreads à la Parisienne.

Sweetbreads à la Parisienne.

Method. —Trim the sweetbreads and soak them for two hours; throw them in boiling water, and simmer them gently for five minutes; then soak them in cold water for twenty minutes. Simmer them in the stock until they are quite tender. Then make the butter quite hot in a stewpan. Fry the sweetbreads in it until nicely browned. Remove them and fry the flour; then pour in the stock, and stir, and cook well; add the catsup, wine, and lemon juice. Dish the sweetbreads on a border of mashed potatoes, and

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Minced Sweetbread.

Minced Sweetbread.

Method. —Mince the sweetbreads, mushrooms, and ham. Melt the butter in a stewpan, and fry the mushrooms in it. Put in the flour, and mix it smoothly with the butter. Then put in the sweetbread and ham, and enough stock to mix nicely. Add lemon juice, pepper, and salt, to taste. Make it hot, and then put the mixture into oiled-paper cases. Sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes....

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Fried Sweetbread.

Fried Sweetbread.

Method. —Trim the sweetbreads, and soak them in cold water for two hours. Then throw them into the boiling stock, and simmer them for half an hour or more until quite tender. If possible, let them get cold in the stock. Then egg and bread-crumb them, and fry them in a frying basket in hot fat ( see French Frying ). To make a sauce, melt the butter in a saucepan. Mix in the flour smoothly, pour in the stock, and stir and cook well; add lemon juice, pepper, and salt to taste, and, if liked, a litt

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Cutlets of Veal with Tomato Sauce.

Cutlets of Veal with Tomato Sauce.

Method. —Cut the veal into neat little cutlets, and fry them nicely in the butter or skimming. Dish them in a circle on a border of potatoes. Pile the macaroni high in the middle. Pour tomato sauce round, and garnish the macaroni with small strips of uncooked tomato....

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Beef Olives.

Beef Olives.

Method. —Cut the beef into thin strips, lay a little forcemeat on each, and roll them up. Tie each roll with a little fine string. Put them in a stewpan close together, and cover them with the stock. Stew them gently for two or three hours until quite tender. Then place them in a circle on a border of mashed potatoes. Remove any fat from the stock, and stir in the butter and flour thoroughly mixed together. Cook the flour well, and then add the lemon juice and seasoning. Strain the sauce over th

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Veal à la Béchamel.

Veal à la Béchamel.

Method. —Cut the veal into large dice. Clean the mushrooms and stew them in the sauce until tender. Then add the yolks of two eggs well beaten. Stir over the fire until they thicken, but on no account let the sauce boil , as that might curdle the eggs. Last of all, put in the pieces of veal, and let the saucepan remain by the fire until they are thoroughly heated. Serve garnished with fried sippets of bread....

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Grenadines of Veal.

Grenadines of Veal.

Method. —Cut the fillet into nice oval-shaped cutlets, about half an inch in thickness, and lard them. Put the vegetables, cut in small pieces, at the bottom of the stewpan. Lay the cutlets on them, and pour in sufficient stock to come half way up the cutlets. Cover them with buttered paper, and put them on a slow fire to simmer gently until tender. Then put them on a baking-tin in the oven to brown. Strain the stock and boil it with a half-pint more to a strong glaze. Dish the grenadines on a b

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Mayonnaise of Fowl.

Mayonnaise of Fowl.

Cold Entrée for Suppers. Method. —Boil the fowls and cut them into neat joints. Put them in a dish in a circle, the one leaning on the other. Place in the middle a bunch of endive, and coat the pieces of chicken with mayonnaise sauce. Cut the hard-boiled eggs in quarters, and lay them round the chicken with slices of cucumber and beetroot, and garnish with a border of chopped aspic....

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Veal Cutlets.

Veal Cutlets.

Method. —Beat the cutlet well to break the fibre of the meat, and then cut it into neat oval or round shapes. Brush them with the egg and cover them with fine bread-crumbs. Fry them in a cutlet-pan in the butter. When they are cooked pour some of the butter from the pan. Stir in the flour smoothly. Pour in the stock, and cook well. Add pepper and salt and a few drops of lemon juice. Dish the cutlets in a circle on a border of mashed potatoes. Strain the gravy round them, and put some nice little

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Veal Cutlets à l'Italienne.

Veal Cutlets à l'Italienne.

Method. —Egg and bread-crumb the cutlets and fry them in the butter. Dish them on a border of mashed potatoes. Pour Italian sauce over, and put the vegetables in the middle. Make the Italian sauce with the butter the cutlets are fried in....

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Fillets of Chicken.

Fillets of Chicken.

Method. —Lay the fillet on a greased baking-tin. Cover with buttered paper and put them into a moderate oven for ten or fifteen minutes. Pour the sauce over and put little rolls of nicely cooked bacon in the middle. To cook the bacon, cut it into very thin strips and roll them, run a skewer through, and toast them before the fire....

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Chicken à la Marengo.

Chicken à la Marengo.

Method. —Cut the chicken into neat joints and fry them in the butter. Then remove them and fry the vegetables. Add the flour and fry that. Then pour in the stock; stir and boil for three minutes. Then put in the chicken and the tomato, sliced. Simmer for about thirty minutes, until the chicken is quite tender. Then put the chicken on to an entrée dish. Add some lemon juice to the gravy, and strain over it....

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Chicken à la Cardinal.

Chicken à la Cardinal.

Method. —Cut the chicken into joints and put them in a stewpan with the sauce and tomatoes, sliced. Simmer gently until the chicken is quite tender. Then place them on a hot entrée dish and strain the sauce over them....

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Kidneys and Mushrooms.

Kidneys and Mushrooms.

Method. —Peel the mushrooms, cut off the stalks, and wash them. Wipe the kidneys and slice them, put them in a stewpan with the stock and mushrooms. Simmer them gently for thirty minutes or more, until quite tender. Mix the butter and flour very smoothly, stir them in and boil for about three minutes. Add the cream and let it boil, season to taste, and squeeze in a few drops of lemon juice....

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Curried Rabbit.

Curried Rabbit.

Method. —Cut the rabbit into neat joints and fry them in the butter. Then remove them and fry the onion and apple, sliced. Mix the curry powder and flour smoothly with the stock. Put it into a stewpan; stir and boil three minutes. Put in the rabbit and add the onion and apple, which should be rubbed through a hair sieve. Simmer gently for thirty minutes or more, until the rabbit is tender. Add the cream and let it boil in the sauce. Squeeze in the lemon juice and add salt. If a dry curry is like

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Curried Chicken.

Curried Chicken.

Make according to the directions in the preceding recipe, using white stock or boiled milk....

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Mutton Cutlets à la Milanaise.

Mutton Cutlets à la Milanaise.

Method. —Trim the cutlets neatly. Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of the grated cheese. Fry them for about five minutes in a cutlet pan. Dish them on a border of mashed potatoes and put some nicely-cooked macaroni in the centre with 1 oz. of grated cheese. Pour the brown sauce round them and serve very hot....

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Chaud-froid Chicken.

Chaud-froid Chicken.

Cold Entrée for Suppers and Luncheons. Method. —Melt the gelatine and mix it with the sauce. Coat the pieces of chicken carefully with it, giving them each two coats if they require it. When the sauce is firm, place them in a circle on an entrée dish. Put some lettuce, nicely mixed with salad dressing, in the centre, and garnish prettily with the endive. A border of aspic jelly should be placed round the chicken. If liked, the chicken may be decorated with truffle or ham....

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Rissoles of Game.

Rissoles of Game.

Method. —Mince the game finely. Melt the stock and moisten the game well with it. Add pepper and salt, and a few drops of lemon juice. Spread the mixture on a plate to get cold. When cold it will be quite firm. Mould it into balls or egg shapes. Cover them with egg and bread-crumbs, and fry them in hot fat ( see French Frying ). Serve on a folded napkin, and garnish with fried parsley....

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Podovies.

Podovies.

Method. —Mix the beef with the gravy; season it with pepper and salt. Roll out the pastry as thin as possible. Cut it into rounds with a good-sized cutter. Brush the edges of the rounds with beaten egg, and put a little of the minced meat in the middle of each. Fold them over, pressing the edges well together. Cover with the egg, and then with the vermicelli. Drop them into hot fat ( see French Frying ) and fry them a golden brown. As they will rise to the top of the fat, it will be necessary to

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To Boil Fish.

To Boil Fish.

Be very careful that the fish is thoroughly cleansed, then place it on the fish-strainer, and tie a cloth, or piece of muslin, over it. (This is to prevent any scum settling on the fish to disfigure it, or spoil its colour.) Immerse it in boiling water, to which two tablespoonfuls of salt, and two of vinegar, have been added; boil it for three minutes to set the albumen on the outside, and so form a casing to keep in the juices and flavour of the fish. Then draw the kettle to the side of the fir

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Baked Fish.

Baked Fish.

The oven should be kept at a moderate heat, that the fish may not be dried up. Small fish may be cooked with great advantage in the oven, if carefully covered with buttered paper, which will keep them moist, and prevent any baked flavour....

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Fried Fish.

Fried Fish.

Small fish, such as whiting, smelts, &amp;c., are generally fried whole. Larger fish, such as cod and salmon, are fried in the shape of cutlets. Fish to be fried, must be covered with egg and crumbs, or batter. A stewpan, half full of fat, and not a frying-pan, should be used for the purpose ( see French Frying ), except in the case of the sole; and for that, the new fish-fryer, with a wire strainer, is far better than the old-fashioned pan. The bread-crumbs, for fish, should be prepared by

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Boiled Turbot.

Boiled Turbot.

Boil it according to the directions for boiling fish. It usually takes from half an hour to an hour, according to its size. It should be dished on a folded napkin, with the white side uppermost; and garnished with cut lemon, parsley, and coral. Serve with it lobster, shrimp, or anchovy sauce....

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Boiled Brill.

Boiled Brill.

This fish is cooked like turbot; garnished in the same way, and served with the same sauces....

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Boiled Salmon.

Boiled Salmon.

Boil according to the directions given for boiling fish. Truss a small salmon in the form of the letter S. Dish on a folded napkin; and garnish with parsley and coral. Serve with lobster, shrimp, anchovy, or tartare sauce....

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Boiled Cod.

Boiled Cod.

Boil according to directions given for boiling fish. A small piece is often served with thick egg-sauce poured over it, and garnished with the yolk of an egg rubbed through a wire sieve....

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Salt Cod, Haddock, Plaice, and any Fish,

Salt Cod, Haddock, Plaice, and any Fish,

May be boiled according to directions given for boiling fish, and served with egg, anchovy, or any other appropriate sauce....

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Curried Fish.

Curried Fish.

Method. —Slice the onion and apple; fry them in the butter, and then rub them through a hair sieve. Mix the flour and curry powder smoothly with the stock. Stir over the fire and boil well. Then add the onion, apple, lemon juice, and salt. Break the fish into pieces, and remove the bones. Put it into the sauce, and let it warm through. Serve with a border of rice round it....

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Kedgeree.

Kedgeree.

Method. —Break the fish into flakes, removing all the bones. Melt a little butter in a saucepan. Put in the rice, fish, and the whites of the eggs cut small, pepper and salt. Stir over the fire until quite hot. Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve....

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Baked Herrings.

Baked Herrings.

Method. —Split open the herrings, and remove the back-bone. Roll them up, and place them with their roes on a greased baking-sheet. Cover them with greased paper, and put them into a moderate oven for ten or fifteen minutes until cooked. Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs in a straight line on each. Garnish with the roes and sprigs of parsley....

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Herrings baked in Vinegar.

Herrings baked in Vinegar.

Method. —Grease a pie-dish, and put some herrings at the bottom. Sprinkle them with the parsley and onion finely chopped, and the pepper and salt. Put another layer of herrings on the top, and sprinkle them similarly. Proceed in the same way until the dish is full. Cover them with vinegar. Place over them a dish, and bake in a slow oven for three or four hours. Herrings cooked in this way are used cold....

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Smelts Fried.

Smelts Fried.

Method. —Dry the smelts well, and fix their tails in their mouths. Cover them with egg and bread-crumbs, and fry them a golden brown in a frying-basket in hot fat ( see French Frying ). Garnish with fried parsley, and serve with melted butter or other suitable sauce....

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Smelts au gratin.

Smelts au gratin.

Method. —Lay the smelts on a greased baking-sheet. Sprinkle under and over them the parsley, shalot, and mushrooms, finely chopped, with lemon juice, pepper, and salt. Cover them with browned bread-crumbs, and put little bits of butter over them. Bake them in a moderate oven for seven or ten minutes. Put them on a hot dish, and pour melted glaze over them....

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Ling and Hake.

Ling and Hake.

These two fish may be cooked according to any of the recipes given for dressing cod....

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Salmon à la Tartare.

Salmon à la Tartare.

Method. —Boil the salmon carefully according to the directions given for boiling fish. Garnish with coral and parsley, and serve with tartare sauce ( see Sauces). If the salmon is served cold, the tartare sauce is poured over it. If hot, it is served in a sauce-boat. A slice of salmon is frequently grilled, and served with tartare sauce....

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Pickled Salmon.

Pickled Salmon.

Method. —Lay the salmon in a deep pan or pie-dish. Boil the fish liquor, vinegar, and other ingredients for a quarter of an hour. Let it get cold, and then pour over the salmon, which should be allowed to remain in the pickle until the next day....

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Whitebait.

Whitebait.

Method. —Put plenty of oil or fat into a stewpan, and make it hot ( see French Frying ). The heat of the fat for whitebait should be 400°. Have a good heap of flour on a cloth. As soon as the fat is hot, throw the whitebait into the flour, and, taking the cloth by each end, shake the whitebait rapidly until they are well floured. Turn them quickly into a frying-basket. Shake the basket well for the loose flour to drop off, and throw the whitebait into the fat for a minute. As soon as they rise t

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Oyster Patties.

Oyster Patties.

Method. —Beard the oysters, and cut off the hard white part; cut each oyster in two. Strain the oyster liquor through muslin. Put the beards into the milk, and simmer them in it to extract the flavour. Then melt the butter in a saucepan, and mix in the flour smoothly. Strain in the milk, and add the oyster liquor. Stir and cook well. Then add the cream, and let it boil in the sauce. Lastly, add the pepper, salt, cayenne, and the oysters. Fill the patty cases with the mixture. Put the lid on each

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Scalloped Oysters.

Scalloped Oysters.

Method. —Grease some scallop shells, and place on each two or three oysters. Cover them with broad-crumbs, and put a little piece of butter on each. Brown them in a quick oven, and serve very hot....

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Scalloped Oysters à la Française.

Scalloped Oysters à la Française.

Method. —Beard the oysters, and cut them in two. Strain the oyster liquor through muslin. Simmer the beards in the milk. Melt the butter in a small stewpan, and mix in the flour smoothly. Strain in the milk, add the oyster liquor, stir, and cook well. Then add the cream, and let it boil in the sauce. Lastly, add lemon juice, pepper, salt, cayenne, and oysters. Grease some scallop shells, and sprinkle them with bread-crumbs. Fill them with the mixture, and sprinkle some more crumbs over them. Bro

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Mackerel à la Normande.

Mackerel à la Normande.

Method. —Split open the mackerel, and remove the back-bones as cleanly as possible. Grease a baking-tin, and lay one of the mackerel, skin downwards, on it. Mix the herbs, parsley, shalot, and bread-crumbs together with pepper and salt, and sprinkle them over the fish. Lay the other mackerel on the top, with the skin uppermost. Put little bits of butter or dripping about it, and bake from ten minutes to a quarter of an hour. For serving, sprinkle over a few brown bread-crumbs....

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Haddock Stuffed.

Haddock Stuffed.

Method. —Mix the crumbs, parsley, herbs, pepper and salt, with the egg or milk. Put the stuffing in the haddock, and fasten it with a small skewer. Then truss it with string, or two skewers, in the form of the letter S. Place it on a greased baking-tin; and put a few pieces of butter or dripping on it. Bake it in a moderate oven for about twenty minutes. To serve, place it on a dish and remove the skewers. Garnish with parsley....

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Cutlets of Cod.

Cutlets of Cod.

Method. —Cut the tail of a cod into neat cutlets. Season them with pepper and salt, and cover them with egg and bread-crumbs. Fry them in a frying-basket in hot fat ( see French Frying ). Serve on a folded napkin, and garnish with fried parsley....

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Cutlets of Cod à l'Italienne.

Cutlets of Cod à l'Italienne.

Method. —Divide the cod into neat cutlets. Place them on a greased baking-sheet. Sprinkle over them a few drops of lemon juice, pepper, and salt, and cover them with buttered paper. Bake them in a moderate oven from ten to twelve minutes. Dish them in a circle, and pour over them some Italian sauce ( see Sauces ). Garnish with coral and truffle....

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Cutlets of Cod à la Genoise.

Cutlets of Cod à la Genoise.

Cook some cod cutlets as in preceding recipe, and serve with Genoise sauce ( see Sauces). Garnish with coral and truffle....

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Cod with Tomatoes.

Cod with Tomatoes.

Method. —Rub the tomatoes through a hair sieve. Then put the purée thus obtained into a saucepan, and lay the pieces of cod in it. There should be enough tomato purée to cover the cod. Simmer gently until the cod is tender. Add the vinegar and seasoning, dish in a circle, and pour the tomato over....

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Cod Fricassee.

Cod Fricassee.

Method. —Break the fish into flakes. Make the sauce quite hot. Put the fish into it, and warm it through. There should be just enough sauce to moisten the cod. Heap it in a pyramid shape on a hot dish. Garnish it with rings cut from the hard-boiled eggs. Sprinkle over the top of the cod the yolks rubbed through a wire sieve or strainer....

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Cod Sounds Boiled.

Cod Sounds Boiled.

Method. —Soak the sounds in water for about six hours. Then boil them in milk and water for half an hour or more until quite tender. Cut them in pieces about two inches square, and make them hot in some Béchamel sauce. Pile them on a dish in the form of a pyramid, with slices of hard-boiled egg, cut lemon, and parsley....

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Marinaded Cod Sounds.

Marinaded Cod Sounds.

Method. —Soak the cod sounds in water for about six hours, and then boil them in milk and water until tender. Cut them in pieces an inch and a half square. Mix together equal quantities of oil and vinegar, and add to them a shalot and some parsley, very finely chopped; pepper, and salt. Steep the sounds in the marinade . Just before serving, dip each one in Kromesky batter, and fry in hot fat ( see French Frying ). Dish in a circle, and pour over them some piquant sauce. Decorate with truffle an

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Cod Stuffed and Baked.

Cod Stuffed and Baked.

Method. —Fasten the stuffing securely in the cod. Place it on a greased baking-sheet, and cover it with browned crumbs. Place small pieces of butter or dripping about it, and bake it in a moderate oven for about half an hour, basting occasionally. Serve with cut lemon, and garnish with parsley. Note. —A small cod may be stuffed and cooked like a haddock....

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Plaice.

Plaice.

This fish may be boiled, baked, or fried....

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Fried Fillets of Plaice.

Fried Fillets of Plaice.

Fillet the plaice by cutting down the centre of the fish with a sharp knife and removing the flesh from either side. Egg and bread-crumb the fillets, and fry in hot fat ( see French Frying ). Drain on kitchen paper, serve on a folded napkin, and garnish with fried parsley....

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Fried Fillets of Sole.

Fried Fillets of Sole.

Prepare like the fillets of plaice, with the exception that the sole should be skinned before it is filleted....

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Fish Croquettes.

Fish Croquettes.

Method. —Rub the potatoes through a sieve. Break the fish into flakes, removing the bones. Mix the fish and potatoes together; blend them thoroughly with the butter, pepper, salt, and a well-beaten egg. Form the mixture into balls or cakes. Egg and bread-crumb them, and fry them in hot fat ( see French Frying ). Serve on a folded napkin, and garnish with fried parsley....

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Fish Pudding.

Fish Pudding.

Make a mixture of fish and potatoes as in preceding recipe. Put it on a dish that will stand the heat of the oven, and mould it into the form of a fish. Bake for half an hour....

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Halibut.

Halibut.

This fish may be cooked and served like cod or turbot....

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Red Mullets à l'Italienne.

Red Mullets à l'Italienne.

Method. —Lay the mullets in a well-buttered baking-sheet; moisten them with the catsup, and sprinkle with lemon juice, pepper, and salt. Put some little bits of butter over them. Bake in a moderate oven for a quarter of an hour or more until cooked. Lay them on a hot dish. Mix the liquor from the mullets with some Italian sauce ( see Sauces ), and pour over. Garnish with truffle and coral....

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Red Mullets à la Genoise.

Red Mullets à la Genoise.

Method. —Lay the mullets on a well-greased baking-sheet. Moisten them with the port wine and lemon juice, and put little bits of butter about them. Bake them in a moderate oven until cooked. Mix the liquor from the mullets with the Genoise sauce, and pour over them....

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Red Mullet in Cases.

Red Mullet in Cases.

Method. —Chop the shalots and mushrooms, and mix them with the parsley. Oil some pieces of foolscap paper. Lay the mullets on them; sprinkle over them the parsley, mushroom, shalot, lemon juice, pepper and salt. Fold them in the cases, and cook on a well-greased baking-sheet, in a moderate oven, for about twenty or thirty minutes....

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Boiled Whiting.

Boiled Whiting.

Fasten the tail in the mouth of each whiting, and lay them on a fish strainer. Put them into boiling water, with salt in it, and cook them gently for five minutes or more. Dish on a folded napkin, and garnish with parsley, coral, and cut lemon. Serve with them maître d'hôtel , Béchamel , Italian, Genoise, or any other suitable sauce....

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Fried Whiting.

Fried Whiting.

Method. —Skin the whiting, and fasten the tail in the mouth. Dry them well with a cloth. Egg and bread-crumb them, and fry them in a frying-basket, in hot fat ( see French Frying ). Drain them on kitchen paper, and dish on a folded napkin. Garnish with fried parsley and cut lemon. Béchamel , lobster, shrimp, Italian, Genoise, or any other suitable sauce, may be served with them....

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Whiting à l'Italienne.

Whiting à l'Italienne.

Method. —Skin and fillet the whiting. Lay the fillets on a well-buttered baking-sheet. Sprinkle with lemon-juice, pepper and salt, and cover them with buttered paper. Cook them in a moderate oven, from seven to ten minutes. Dish in a circle, and pour Italian sauce over. Garnish with truffle and coral....

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Whiting à la Genoise.

Whiting à la Genoise.

Prepare the whiting as in preceding receipt, substituting Genoise for Italian sauce....

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Lobster Cutlets.

Lobster Cutlets.

Method. —Remove the flesh from the body of the lobster, and cut it up. Pound the coral in a mortar, with half an ounce of butter, and rub it through a hair sieve. (If spawn is used it need not be pounded.) Melt 1 oz. of butter in a stewpan. Mix in the flour; add the water; stir until it thickens. Then add the coral, and butter, and cook well. Next the cream, lemon juice, cayenne, pepper, salt, and lastly the chopped lobster. Spread the mixture on a plate to cool. When cool, shape into cutlets. E

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Lobster Cutlets in Aspic.

Lobster Cutlets in Aspic.

Shape some of the lobster-cutlet mixture into cutlets. Roll in dried and powdered coral, and put a piece of feeler in each. Pour a little aspic jelly into a clean Yorkshire-pudding tin, or frying-pan. When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them. When firm, cut them out with a border of aspic to each, and serve on chopped aspic....

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Fried Sole.

Fried Sole.

Method. —Remove the dark skin, and notch the other, here and there, with a knife. Dry the sole well in a floured cloth. Brush over with egg, and cover with bread-crumbs. Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat see French Frying ). A fish-fryer, or a deep frying-pan, should be used for the purpose; and there should be sufficient fat to cover the sole, so that it will not require turning. When cooked, drain on kitchen paper. Dish on a

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Sole à la Parisienne.

Sole à la Parisienne.

Method. —Remove the dark skin, and notch the other with a knife. Lay the sole in a baking-pan, and pour over it the stock and sherry. Cover with a dish, and bake for twenty or thirty minutes in a moderate oven. Place it on a hot dish. Boil the stock rapidly down to half the quantity. Add to it the sauces, lemon juice, and seasoning, and pour it over the sole....

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Fillets of Sole à la Rouennaise.

Fillets of Sole à la Rouennaise.

Method. —Remove both skins from the soles, and fillet them. Spread some of the lobster-cutlet mixture on the half of each fillet, and fold over. Place on a greased baking-sheet; sprinkle over lemon juice and salt, and cover with buttered paper. Bake in a moderate oven for about twelve minutes. Dish in a circle, and pour over white sauce, mixed with chopped truffle....

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Fillets of Sole à la Maître d'Hôtel.

Fillets of Sole à la Maître d'Hôtel.

Method. —Roll or fold the fillets, and cook like the Sole à la Rouennaise . Cover them with the same sauce as in the last recipe, using chopped parsley instead of truffle....

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Sole au gratin.

Sole au gratin.

Method. —Grease a dish that will stand the heat of the oven. Sprinkle on it half of the parsley, shalot, and mushroom, with lemon juice, pepper, and salt. Lay the sole on the mixture, and sprinkle the remainder of the parsley, &amp;c., over it. Cover with brown bread-crumbs, and put half an ounce of butter about it, in small pieces. Bake from ten to fifteen minutes, according to size, and serve-with glaze poured round it....

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Gurnets baked.

Gurnets baked.

Method. —Remove the head and fins of the gurnets, and stuff them with veal stuffing, fastening it in with small skewers. Lay them on a well-buttered baking-tin, and pour over them the stock, sherry, and catsup. Bake them in a moderate oven until cooked. Then place them on a hot dish, mix the liquor from them with the sauce and pour over....

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Stewed Eels.

Stewed Eels.

Method. —Cut the eels in pieces about 2½ inches long. Fry them brown in the butter. Then put them in a stewpan with the stock. Stew gently, until tender. Then remove them from the stock, and put them in a hot dish. Thicken the stock with the flour. Add the wine, lemon juice, and seasoning. Pour over the eels, and serve very hot. Few people are successful in making pastry. Yet, with a little practice, there is no reason why any one should not make it with some degree of perfection, if the followi

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Puff Paste.

Puff Paste.

Method. —Rub the flour through a wire sieve. Make a well in the middle, and squeeze in a few drops of lemon juice. Mix very gradually with very cold water, taking care that the dough is not too stiff. Then knead and work well about until quite smooth. Set it aside for a few minutes to get quite cold. Squeeze the butter in a cloth to press out the water. Roll out the dough, and place the butter, flattened to a third of its size, in the middle. Then fold the dough from either side over it, pressin

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Patty Cases.

Patty Cases.

Roll the puff paste, when ready, to rather more than a quarter of an inch in thickness. Take a fluted cutter about the size of a tumbler. Dip it in very hot water, and cut the paste into rounds with it. Mark the middle of these rounds with a cutter about three sizes smaller. Roll out the remains of the paste to half the thickness of the patties. Stamp out some rounds for covers with a fluted cutter two sizes smaller than that used for the cases. Put the cases and covers on a baking-tin, and bake

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Good Short Crust.

Good Short Crust.

Method. —Rub the butter into the flour until like fine bread-crumbs. Mix with cold water, using as little as possible (if too much is used the crust will not be short). Roll gently to make the paste bind. If this paste is used for tarts, add one dessertspoonful of castor sugar to the flour....

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Plainer Short Crust.

Plainer Short Crust.

Method. —Make according to directions given in preceding recipe....

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Economical Short Crust.

Economical Short Crust.

To make this crust still plainer, a quarter of a pound only of clarified dripping or lard may be taken, and three good teaspoonfuls of baking powder. Method. —Make according to the directions for Short Crust....

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Flaky Crust.

Flaky Crust.

Method. —Rub one half of the butter into the flour, as for short crust. Mix with the water, and roll it out very thinly. Put the remainder in little pieces on the paste. Fold in three, and then in three again. Roll out to the size required....

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Rough Puff Paste.

Rough Puff Paste.

Method. —Break the fat into the flour in pieces. Add a pinch of salt. Mix with a little cold water. Turn on to a board. Roll and fold four times....

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Flaky Bread Crust.

Flaky Bread Crust.

Method. —Roll out the dough very thin, and spread with the fat. Fold in two. Spread again with fat. Fold in two, and spread once more with fat. Fold again, and set aside for one hour. Then roll out and use....

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Beef-steak Pie.

Beef-steak Pie.

Method. —Roll the paste to a quarter of an inch in thickness. Invert the pie-dish, and cut the paste to the size and shape of the under side of it. Roll out the remainder, and cut a band one inch wide. Wet the edge of the pie-dish, and place this round it. Cut the beef into thin strips. Dip them in flour, and season with pepper and salt. Roll each of the strips round a tiny piece of fat. Put them into the pie-dish alternately with pieces of kidney. Raise them in the middle of the dish in a dome-

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Rabbit Pie.

Rabbit Pie.

Method. —Prepare the paste as for beef-steak pie, lining the dish in the same manner. Cut the rabbit into neat joints. Season them with pepper and salt. Put them in the pie-dish alternately with the pork. Pour in the water, and cover with the paste. Brush over with beaten egg, and decorate with paste leaves. Make a hole in the middle of the crust for the gases to escape. Bake for about an hour, attending to directions given for baking beef-steak pie....

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Mince Pies.

Mince Pies.

The Mincemeat. Method. —Chop the suet. Wash and dry the currants. Stone and cut the raisins in halves. Peel, core, and mince the apples. Chop the candied peel. Mix all the ingredients well together. Put them into a stone jar; cover closely and keep for a month. To Make the Pies. Roll the paste out, and stamp it into rather large rounds with a fluted cutter dipped in hot water. Lay half the rounds on patty pans. Wet the edges of the pastry, and put some mincemeat into the middle of each round. Co

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Mushroom Pie.

Mushroom Pie.

Method. —Roll out the paste, and prepare a pie-dish as for beef-steak pie. Mash the potatoes with butter, pepper, and salt. Peel the mushrooms, and cut off the ends of the stalks. Put the potatoes and mushrooms in alternate layers in the pie-dish. Cover with the paste, and finish off and decorate like a beef-steak pie. Bake in a quick oven for about three quarters of an hour....

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Pigeon Pie.

Pigeon Pie.

Method. —Prepare the pie-dish, and roll out the paste as for beef-steak pie. Draw the pigeons, and cut them in halves. Cut the steak into thin strips, the way of the grain. Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks. Pour in the water. Cover with the paste, and finish like a beef-steak pie. Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie. Bake for about an hour and a half....

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Veal-and-Ham Pie.

Veal-and-Ham Pie.

Method. —Roll out the paste, and prepare the dish as for beef-steak pie. Cut the veal and ham into neat pieces. Season them well, and sprinkle them with the parsley and lemon juice. Put them into the pie-dish with the eggs cut in halves. Pour in the water. Cover with paste, and decorate like a beef-steak pie. Bake for about two hours....

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Cornish Pasties.

Cornish Pasties.

Method. —Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt. Roll out the pastry. Stamp it into rather large rounds with the lid of a small saucepan. Wet round the edges of the paste, and place a small heap of meat and potatoes in the middle of each round. Double the paste, bringing the edges to the top. Goffer round them with the fingers to form a frill. Place the pasties on a greased baking-sheet, and bake in a quick oven from half an hour to an hour....

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Sausage Rolls.

Sausage Rolls.

Method. —Parboil the sausages. Skin them, cut them in halves, and let them cool. Roll out the paste; cut it into squares. Brush the edges with beaten egg. Lay a half sausage on each piece of paste, and roll the paste round it, pressing the edges together. Brush the rolls with beaten egg. Lay them on a greased baking-sheet. Bake in a quick oven for fifteen or twenty minutes....

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Apple Tart.

Apple Tart.

Method. —Make some pastry according to directions given for short crust (the quantity made from ¾ lb. of flour will be sufficient). Roll out the paste in an oval shape to a quarter of an inch in thickness. Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish. Roll out the remaining pieces, and cut in strips about one inch wide. Wet the edges of the pie-dish, and lay them evenly round it. Peel, core, and quarter the apples. Put them into the p

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Genoise Pastry.

Genoise Pastry.

Method. —Melt the butter in a stewpan, and brush over a sauté pan or shallow cake tin with it. Line the pan with paper, and brush that also with the melted butter. Break the eggs into a basin. Add to them the sugar, and beat with a whisk for about twenty minutes until they rise. The basin containing them may be placed on a saucepan of hot water; but care must be taken that the heat is not too great, as that would cook the eggs. When the eggs are sufficiently beaten, stir in the flour and butter

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Genoise Sandwiches.

Genoise Sandwiches.

Method. —Cut the Genoise pastry into slices. Spread them with jam. Lay the slices one on the other, and cut in triangular shapes....

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Genoise iced-cakes.

Genoise iced-cakes.

Method. —Stamp out small cakes of Genoise pastry with a round cutter. Spread the sides thinly with jam. Roll the cakes in the cocoa-nut. Ice round the top of the cakes, and put some jam in the middle of the iceing....

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Genoise Preserve-cakes.

Genoise Preserve-cakes.

Method. —Partly fill small well-buttered dariol moulds with the Genoise mixture, and bake in a moderate oven. When done, and sufficiently cool, cut a small circular piece from the bottom of the cakes. Scoop out some of the inside, and fill them with the preserve. Replace the small circular piece. Brush the cakes over with the syrup, and roll them in the hundreds and thousands, chopped pistachio , and cocoa-nut. They should be entirely covered with the decorations. Pile them prettily on a dish, a

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Almond Cakes.

Almond Cakes.

Method. —Stamp out the Genoise pastry into small cakes, with round cutters. Beat the white of egg, mix it with the castor sugar, and spread it over the cakes. Sprinkle them well with almonds, blanched and chopped. Put them in a moderate oven to take a pale fawn colour....

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Cheese Cakes.

Cheese Cakes.

Method. —Cream the butter in a basin. Add to it the castor sugar. Beat well together, adding one by one the yolks of the eggs. Then mix in the grated lemon peel, and the lemon juice and the sponge cake, rubbed through a wire sieve. Lastly, stir in lightly half the white of the egg, beaten to a stiff froth. Roll out the pastry. Stamp into rounds with a fluted cutter dipped in hot water. Lay the rounds in patty pans, and put a little dummy of dough or bread in the middle of each. Bake them in a qu

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Tartlets.

Tartlets.

Method. —Roll out the paste, and stamp into rounds with a fluted cutter dipped in hot water. Lay the rounds on patty pans. Place in the middle of each a dummy, made of dough or bread. Bake in a quick oven. When the pastry is cooked remove the dummies, and fill the places with jam. Plainer tartlets may be made with short, flaky, or other pastry....

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Cheese d'Artois.

Cheese d'Artois.

Method. —Cream the butter well in a basin. Beat in the eggs, and add the grated cheese. Season with pepper, salt, and cayenne. Divide the pastry into two portions, and roll them out as thinly as possible. Lay one piece on a greased baking-sheet. Spread it over with the cheese mixture, and lay the other on the top. Mark it with the back of a knife in strips, one inch wide and three inches long. Brush over with beaten egg, and bake in a quick oven, until the paste is cooked. Cut out the strips wit

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Cheese Straws.

Cheese Straws.

Method. —Rub the butter lightly into the flour. Add the grated cheese and seasoning, and mix with the yolk of egg. If necessary, add another yolk, but no water. Roll out and cut into fingers about a quarter of an inch wide and two inches long. Lay them on a greased baking-sheet. Stamp out with a cutter, the size of an egg-cup, some rounds, and make them into rings by stamping out the middles with a smaller cutter. Bake the rings and straws a pale fawn colour, and serve them with a bundle of stra

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Gooseberry Turnovers.

Gooseberry Turnovers.

Method. —Pick off the heads and tails of the gooseberries. Roll out the paste and cut into rather large rounds. Wet the edges and put some gooseberries in the middle of each round, with a teaspoonful of sugar. Fold the paste over and press the edges together. Decorate the edges with a fork or spoon. Put the turnovers on a greased baking-sheet, and bake in a quick oven for fifteen minutes....

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Petit Choux.

Petit Choux.

Method. —Rub the flour through a sieve. Put the butter and water on to boil. When boiling, stir in the flour and sugar. Beat well over the fire, until the mixture leaves the sides of the saucepan, then remove the saucepan from the fire and beat in three eggs. Shape like eggs, with two dessertspoons and a knife dipped in hot water. Lay the pastry on a greased baking-sheet, and bake in a moderate oven for one hour. To serve, open the cakes at the side and insert a little whipped cream or preserve.

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Apple Turnovers.

Apple Turnovers.

Make like gooseberry turnovers, substituting minced apple for gooseberries....

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Apple Dumplings.

Apple Dumplings.

Method. —Pare the apples and remove the cores; fill the holes with sugar. Take pieces of paste large enough to cover the apples. Do not roll them, but draw the paste over the apples. Wet the edges to make them join. Place the dumplings on a greased tin and bake for about three-quarters of an hour or one hour. The length of time will depend on the kind of apples used. A pudding which is to be boiled should be placed in a well-greased basin, or mould, which it should quite fill. A scalded and flou

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Beef-steak Pudding.

Beef-steak Pudding.

Method. —Chop the suet finely, mix well with the flour, adding a pinch of salt. Mix to a paste with cold water. Roll it out, and line a greased quart-basin, reserving one-third for the cover. Cut the steak into thin strips, and the kidney into slices. Mix some pepper and salt on a plate, and season the meat nicely. Roll each piece of meat round a tiny piece of the fat, and place the rolls and the pieces of kidney in the basin. Pour in rather more than a quarter of a pint of water. Roll out the r

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Suet Pudding.

Suet Pudding.

Method. —Mix the flour and suet lightly together. Add the salt. Mix to a stiff paste with cold water. Then boil in a well-scalded and floured cloth for three hours....

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Sultana Pudding.

Sultana Pudding.

Method. —Rub the sultanas in flour and pick off the stalks. Cut the candied peel in small pieces. Put all the dry ingredients into a basin, and mix with the egg, well beaten, and a little milk. Boil in a basin or cloth three hours....

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Compote of Rice.

Compote of Rice.

Method. —Boil the rice in the milk, with the sugar, for twenty minutes; if very stiff, add a little more milk or cream. Flavour with vanilla, and put into a buttered mould with a well in the centre. Any fruit may be put in the middle, when it is served. If oranges are used, boil 1½ gill of water with ¼ lb. of lump sugar, until it sticks to a knife like an icicle. Peel the oranges, and roll them in it. If apples are used, boil them gently in one pint of water, with ¼ lb. of sugar. When tender, ad

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Queen Victoria Pudding.

Queen Victoria Pudding.

Method. —Put the butter and sugar in a basin. Cream them well together with a wooden spoon. Add the yolks of the eggs one by one; then the flour, peel, almonds, and brandy. Beat the whites of the eggs stiffly, and mix them in lightly. Put the mixture in a well-buttered mould. Cover with buttered paper, and steam for three hours....

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Rice Bars.

Rice Bars.

Method. —Boil the rice in the milk, with the sugar, for half an hour, gently stirring occasionally. Then remove from the fire and, when cool, beat in the two yolks, and add the lemon essence. Then spread on a flat dish to cool. When quite cold, cut into bars. Brush over with the beaten egg, and cover with bread-crumbs. Fry in hot fat until lightly coloured. There should be an equal number of bars. Spread one half of them with jam, and lay the others on the top....

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Rice Cakes.

Rice Cakes.

Put the rice mixtures when hot into well-greased tartlet tins. Make a small hole in the middle and put in a little jam. Cover with some more of the rice mixture and let them get cold. Then egg and bread-crumb them, and fry in hot fat....

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Orange Pudding.

Orange Pudding.

Method. —Put the crumbs in a basin, with the sugar. Add the grated rind of one orange, and the juice of the two. Beat in the yolks of the three eggs, and add the milk or cream. Whip the white of one egg to a stiff froth, stir in lightly. Line a pie-dish with a little good pastry; pour the mixture in. Bake until set, and of a light brown colour....

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Welcome-Guest Pudding.

Welcome-Guest Pudding.

Method. —Put all the dry ingredients into a basin. Add the lemon rind and juice, and mix with the eggs. Put into a well-greased mould. Cover with buttered paper, and steam for two hours....

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Crème Frite.

Crème Frite.

Method. —Cream the yolks and white well together with the castor sugar. Add cream, milk, and flavouring. Strain this custard into a greased pudding-basin, and steam very gently , until firm. Let it get quite cold; then turn it out. Cut into slices about one-third of an inch thick. Stamp into round or fancy shapes. Egg and cake-crumb them. Fry in a frying-basket in hot fat. Serve on a glass dish, and sprinkle with castor sugar....

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Gâteau de Cerise.

Gâteau de Cerise.

Method. —Boil the sugar and water; add the lemon and skim well. Add the cherries (stoned), and stew for a quarter of an hour. Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly. Pour the mixture into a border mould. When set, dip it in hot water for a second or two, and turn on to a glass dish. Serve with whipped cream in the centre....

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Jaune Mange.

Jaune Mange.

Method. —Soak the gelatine in the water with the lemon rind. Then put it in a saucepan with all the other ingredients. Stir over the fire until the custard thickens; but, on no account, let it boil. Then strain into a wetted mould....

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Apple Charlotte.

Apple Charlotte.

Method. —Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity. Take a plain round tin, holding about a pint and a half. Cut a round of stale bread, about one-eighth of an inch thick; dip it in clarified butter, and lay it in the bottom of the mould. Line the sides with slices of bread, cut about an inch wide, and one-eighth of an inch thick, and also dipped in butter. Pour the apple mixture into the mould. Cover with

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Viennoise Pudding.

Viennoise Pudding.

Method. —Put the 1 oz. of lump sugar into an old saucepan, and burn it a dark brown. Pour in the milk, and stir until it is well coloured and the sugar dissolved. Beat the eggs well, strain the coloured milk on to them, and add the sherry. Put all the dry ingredients into a basin, and pour the eggs, milk, and sherry over them. Let the pudding soak for half an hour. Then put it into a well-greased pint-mould. Cover with buttered paper, and steam for one hour and a half. This pudding is to be serv

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Snow Pudding.

Snow Pudding.

Method. —Put the bread-crumbs into a basin. Boil the milk, and pour it over them. Mix in the sugar, one whole egg, and two yolks well beaten, and add the lemon rind. Line a pint pie-dish with a little pastry. Spread the jam at the bottom and pour the mixture over. Bake in a moderate oven until set. Beat the remaining whites to a stiff froth, with a dessertspoonful of castor sugar; and heap it lightly on the top just before serving....

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German Puffs.

German Puffs.

Method. —Beat the eggs well. Then stir in, gradually, the castor sugar and ground rice, and add the lemon rind. Partly fill well-buttered cups, or moulds, with the mixture; and bake in a moderate oven for a quarter of an hour, or twenty minutes. Serve with a wine or sweet sauce ( see Sauces)....

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Apple Amber Pudding.

Apple Amber Pudding.

Method. —Wash the apples (they need not be peeled or cored) and cut them into small pieces. Put them into a stewpan with the butter, sugar, lemon rind and juice, and stew until tender. Then rub through a hair sieve—the sieve keeps back the peel and pips. Beat the three yolks into the mixture, and put it into a pint pie-dish lined with a little pastry. Bake in a moderate oven until set. Then beat the whites of the eggs to a stiff froth with a dessertspoonful of castor sugar, and heap on the top.

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Apple Pudding.

Apple Pudding.

Method. —Prepare the paste, and line a basin as for beef-steak pudding. Put in the apples, which should be pared and cored, and sprinkle in the sugar and lemon rind. Put on the cover of paste, and tie over it a well-scalded and floured cloth. Boil for one hour, or longer: the length of time will depend on the fruit used. Any fresh fruit may be substituted for the apple....

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Raspberry Pudding.

Raspberry Pudding.

Method. —Pick the stalks from the raspberries, and mix them with the sugar. Put them and the bread in alternate layers in a pie-dish, moistening the bread with a little milk. Bake for half an hour. Note. —This pudding is very good served with cream or custards. The bottled raspberries may be used instead of fresh fruit....

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Lemon Pudding.

Lemon Pudding.

Method. —Put the bread-crumbs and suet into a basin. Add sugar, grated lemon-rind, and juice. Mix the pudding with the two eggs, well beaten, and a very little milk. Boil it for one hour and a half. This pudding may be served with a wine or sweet sauce ( see Sauces)....

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Marmalade Pudding.

Marmalade Pudding.

Method. —Put the flour, bread-crumbs, suet, sugar, and lemon rind into a basin. Mix with the marmalade and two eggs, well beaten, and, if necessary, a little milk. Put it into a well-greased pudding-basin, and tie over it a scalded and floured cloth. Boil it for five hours....

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General Satisfaction.

General Satisfaction.

Method. —Line a pie-dish with a little pastry. Spread the jam at the bottom, and lay on it the sponge cakes, cut in halves. Beat one whole egg and three yolks well together. Mix with the sugar and milk, and pour over the sponge cakes. Bake in a moderate oven until the custard is set. Beat the three whites stiffly, and lay on the top of the pudding. Put into a cool oven until the whites are set, and of a pale fawn colour. This pudding may be served hot or cold....

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Marlborough Pudding.

Marlborough Pudding.

Method. —Mix the flour smoothly with the milk, and stir over the fire until it boils and thickens. Add the sugar, the eggs, well beaten, the grated lemon rind, and the butter beaten to a cream. Line a pie-dish with pastry; pour in the mixture. Bake in a moderate oven until set....

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Yorkshire (or Batter) Pudding.

Yorkshire (or Batter) Pudding.

Method. —Put the flour into a basin, make a hole in the middle, and put in the eggs unbeaten. Stir smoothly round with a wooden spoon, adding the milk very gradually. If it is to be served with meat, bake it in a baking-tin, which should be well greased with quite one ounce of butter or clarified dripping....

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Curate's Puddings.

Curate's Puddings.

Method. —Rub the butter well into the flour. Add the sugar and the four eggs, well beaten. Half fill well-buttered cups or moulds, and bake for twenty minutes or half an hour. Serve with a wine or sweet sauce ( see Sauces)....

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Canary Pudding.

Canary Pudding.

Method. —Put the milk and sugar on to boil. Mix the flour with a little cold milk. When the milk boils pour in the flour, and stir it briskly until it thickens. When cool, add the two eggs, well beaten. Bake in a greased pie-dish for half an hour....

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Christmas Pudding.

Christmas Pudding.

Method. —Put the dry ingredients into a basin, and mix with the eggs, well beaten, and the milk. Put into a well-greased basin, and boil ten hours if possible....

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Cabinet Pudding.

Cabinet Pudding.

Method. —Decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries. Beat the eggs and milk well together. Sweeten with the sugar, and add the flavouring. Break the cakes into pieces. Put a quarter of them at the bottom of the mould. Pour in a little of the custard, then more pieces of cake and more custard, and continue in this way until the mould is full. Cover with buttered paper, and steam gently for about an hour....

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Auntie's Pudding.

Auntie's Pudding.

Method. —Put all the dry ingredients into a basin. Mix with the egg, well beaten, and the milk. Boil in a well-greased basin for an hour and a quarter....

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Rhubarb Fool.

Rhubarb Fool.

Method. —Cut the rhubarb in small pieces. Stew gently with the sugar and water until quite tender. Rub through a sieve. Add the milk, and serve cold....

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Scrap Pudding.

Scrap Pudding.

Method. —Dry the bread in a slow oven until it is hard. Pound it in a mortar, and measure 6 ounces of the powder; mix it with the suet and sugar. Add the lemon rind; pour over the milk, and add the eggs. Beat well for a few minutes. Then put the mixture in layers in a pie-dish alternately with the preserve. Let the top layer be the pudding mixture. Bake in a moderate oven until the mixture is set....

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Bread-and-Cheese Pudding.

Bread-and-Cheese Pudding.

Method. —Mix all the ingredients together, and bake in a pie-dish until the mixture is set....

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Mould of Rice.

Mould of Rice.

Method. —Boil the rice with the sugar in the milk until it is perfectly soft. Then put it into a mould. When cold, turn it out, and serve it with jam....

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Norfolk Dumpling.

Norfolk Dumpling.

Ingredients —Some bread dough. Method. —Make the dough into small round balls. Drop them into fast-boiling water, and boil quickly for twenty minutes. Serve immediately, either with meat or with sweet sauce....

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Sago Pudding.

Sago Pudding.

Method. —Simmer the sago in the milk until it thickens. Add the sugar and the egg, well beaten. Put it into a pie-dish, and bake in a moderate oven for half an hour. The egg may be omitted if preferred....

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Rice Pudding.

Rice Pudding.

Method. —Wash the rice and put it in a pie-dish with the sugar. Pour the milk over it and let it soak for an hour. Then bake in a moderate oven for one hour, or more, until the rice is quite cooked. If eggs are used the rice must be simmered in the milk before they are added, and then poured into the pie-dish....

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Tapioca Pudding.

Tapioca Pudding.

Make like a rice pudding....

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Semolina Pudding.

Semolina Pudding.

Method. —Simmer the semolina in the milk, with the sugar, stirring until it thickens. Then beat in the egg. Put in a pie-dish, and bake for half an hour....

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Swiss Apple Pudding.

Swiss Apple Pudding.

Method. —Mix all the ingredients well together, and bake in a pie-dish for one hour....

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Light Sultana Pudding.

Light Sultana Pudding.

Method. —Beat the butter to a cream. Mix in gradually the flour and sugar, alternately with the eggs, which should be well beaten. Then add the sultanas, well cleaned, and the grated lemon rind. Steam for three hours....

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Fun Pudding.

Fun Pudding.

Method. —Peel and core the apples, and slice them very finely. Lay them at the bottom of a pie-dish, and sprinkle some sugar over them. Put the butter about them in little pieces, and spread over the apricot jam. Boil the milk, with the remainder of the sugar, and then stir it into the arrowroot, mixed smoothly with cold milk. When it thickens, pour over the apricot and apples, and bake for half an hour....

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Sweet Custard Pudding.

Sweet Custard Pudding.

Method. —Line a pie-dish neatly with the pastry, and spread the jam at the bottom. Beat the eggs with the milk and sugar, and pour over the jam. Bake in a very moderate oven for about one hour....

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Jam Roly-poly Pudding.

Jam Roly-poly Pudding.

Method. —Put the flour into a basin, and add to it the suet and baking powder. Mix it with a little cold water and roll it out. Spread it with the jam, and roll up in the form of a bolster. Scald and flour a cloth, and sew, or tie, the pudding firmly in it. Boil for two hours....

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Treacle Roly-poly Pudding.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam....

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Custard Pudding.

Custard Pudding.

Method. —Line a pie-dish with pastry. Beat the eggs in the milk, with the sugar. Add the flavouring essence, and strain into the pie-dish. Bake in a moderate oven for one hour, or until set. Note. —A richer custard may be made by using five yolks and one whole egg....

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Bread-and-Butter Pudding.

Bread-and-Butter Pudding.

Method. —Put some thin slices of bread-and-butter in the bottom of a pie-dish. Sprinkle them with sugar and currants. Lay some more slices on the top, with more sugar and currants. Pour over the milk, and let it soak for half an hour. Then bake until set. If eggs are used, beat them with the milk....

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Ginger Pudding.

Ginger Pudding.

Method. —Put the bread-crumbs, suet, flour, ginger, and baking powder into a basin. Mix with the treacle. Boil in a basin, or cloth, for two hours....

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Fig Pudding.

Fig Pudding.

Method. —Put the bread-crumbs, suet, and sugar, with the figs, cut small, into a basin. Add the flour and lemon rind, and mix with the egg, well beaten, and a little milk. Boil in a well-greased basin for two hours....

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Rice Balls.

Rice Balls.

Method. —Wash the rice well. Put it with the sugar and milk, or water, into a large saucepan. Boil gently for about one hour. Then press into cups, and turn on to a dish. These may be served with jam, treacle, butter and sugar, or with a sweet sauce....

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Little Batter Puddings.

Little Batter Puddings.

Method. —Put the flour into a bowl, and make a well in the middle. Put in the egg, mix smoothly with a wooden spoon, adding the milk by degrees. Grease some little patty-pans, and half fill them with the batter. Bake in a quick oven. When done, dish on a folded napkin, and put a little jam on each....

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Ellen's Pudding.

Ellen's Pudding.

Method. —Beat the butter to a cream in a basin. Mix in the sugar thoroughly. Add the milk gradually. Then add the egg and cake-crumbs, and pour the mixture into a pie-dish lined with a little pastry. It is an improvement to put some jam at the bottom of the dish. Bake for about half an hour....

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Bread-and-Fruit Pudding.

Bread-and-Fruit Pudding.

Method. —Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely. Stew the fruit with the sugar until nicely cooked. Pour into the mould, and cover with slices of bread. Cover it with a plate, with a weight on it, and let it stand until the next day. Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour ( see Cheap Custard )....

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Ground-Rice Pudding.

Ground-Rice Pudding.

Method. —Boil the milk with the sugar. Mix the rice smoothly with a little cold milk. Pour it into the boiling milk, and stir until it thickens. Add the eggs, well beaten, and the flavouring. Pour into a pie-dish, and bake for about thirty minutes....

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Cold Tapioca Pudding.

Cold Tapioca Pudding.

Method. —Soak the tapioca all night in cold water. The next day pour away the water, and put it, with the milk, into a large stewpan with the sugar. Simmer gently for one hour. Then pour it into a wetted basin, or mould. When set, turn it out, and serve with stewed fruit, jam, or treacle....

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Tapioca and Apples.

Tapioca and Apples.

Method. —Soak the tapioca in cold water. Then simmer it in the milk and water, with the sugar, for thirty minutes. Add the apples, peeled, cored, and sliced. Put the mixture into a pie-dish and bake for about one hour in a moderate oven....

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Steamed Rice Pudding.

Steamed Rice Pudding.

Method. —Wash the rice well, and put it into a saucepan of cold water. Bring it to the boil, and then pour off the water. Pour in the milk, and add the sugar. Simmer until the rice is quite soft. Remove it from the fire, and when cooled a little, stir in the yolk of the egg. Beat the white to a stiff froth, and stir it in lightly. Put the mixture into a well-greased pudding-mould, and steam for thirty minutes....

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Ratafia Pudding.

Ratafia Pudding.

Method. —Boil the milk, and when it has cooled a little add to it the three eggs, well beaten. Break the sponge cakes and ratafias in pieces, and pour the custard over them. Decorate a greased mould with raisins, and pour the mixture into the mould. Cover with greased paper, and steam for two hours. Serve with sweet or wine sauce....

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Macaroni Pudding.

Macaroni Pudding.

Method. —Break the macaroni into pieces and put them into a saucepan of boiling water. Boil for twenty minutes, and then strain off the water. Pour in the milk; add the sugar, and simmer gently for ten minutes. Beat up the eggs and stir them in. Put the mixture into a buttered pie-dish and bake for about thirty minutes....

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Eastern Pudding.

Eastern Pudding.

Method. —Put the figs, suet, bread-crumbs, and grated lemon rind into a basin. Mix it with the eggs, well beaten, and the brandy, adding a little milk if necessary. Boil in a greased basin for two hours....

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Ground-Barley Pudding.

Ground-Barley Pudding.

Method. —Mix the barley smoothly with the milk. Put it into a saucepan with the sugar, and bring to the boil, stirring all the time. Then let it simmer for fifteen minutes. Remove from the fire, and beat in the yolk of the egg. Whip the white up stiffly, and stir in lightly. Pour the mixture into a buttered pie-dish, and bake for fifteen minutes....

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Steamed Semolina Pudding.

Steamed Semolina Pudding.

Method. —Boil the semolina in the milk, with the sugar, until quite soft. Then add the flavouring essence and the yolks of the two eggs. Beat the whites up stiffly and mix them in lightly. Pour the mixture into a greased pudding-mould, and steam for one hour....

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Albert Puddings.

Albert Puddings.

Method. —Work the butter to a cream in a basin, and beat in the flour, sugar, and eggs smoothly. Add the flavouring essence. Put the mixture into well-greased cups and bake for about half an hour. Serve with sweet sauce....

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Pearl-Barley Pudding.

Pearl-Barley Pudding.

Method. —Put the barley to soak in cold water all night. Then pour away the water and put the barley into a pie-dish. Add the sugar and milk; and bake in a moderate oven for three hours....

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Baked Lemon Pudding.

Baked Lemon Pudding.

Method. —Put the crumbs into a basin. Boil the milk with the butter and sugar, and pour it over the crumbs. Stir in the egg, well beaten; add the lemon rind and juice. Pour it into a greased pie-dish, and bake in a moderate oven until set....

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West-of-England Pudding.

West-of-England Pudding.

Method. —Soak the sago in cold water for an hour. Then simmer it in the milk, with the sugar, for twenty minutes. Peel and core the apples. Place them in a buttered pie-dish, and pour the sago over them. Bake in a moderate oven for about one hour....

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Pancakes.

Pancakes.

Method. —Put the flour into a basin, add to it a pinch of salt. Make a well in the middle and put the two eggs into it; mix them smoothly with the flour; and add the milk very gradually. Melt the lard, or dripping. Well season a small frying-pan, about the size of a cheese plate. Put into it a teaspoonful of the melted fat, and let it run well over the pan. Then pour in enough batter to cover the pan thinly, and fry it brown, shaking the pan occasionally to keep it from burning. Then toss it on

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Railway Pudding.

Railway Pudding.

Method. —Mix the flour, sugar, and baking powder in a basin. Beat the eggs well with the milk, and mix the pudding with them. Pour into a well-greased Yorkshire-pudding tin; and bake for about thirty minutes. When done, turn out and cut into squares. Dish in a circle, with a little jam, or treacle, on each....

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Poor Knight's Pudding.

Poor Knight's Pudding.

Method. —Fry the bread in hot fat ( see French Frying ). Drain on kitchen paper. Dish in the form of a wreath, the one leaning on the other, and put a little jam on each....

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Gooseberry Fool.

Gooseberry Fool.

Method. —Take the tops and stalks from the gooseberries, and boil them with the sugar and water until soft. Rub them through a hair sieve. Mix in the milk, or cream, gradually; and serve on a glass dish....

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Apricot Pudding.

Apricot Pudding.

Method. —Put the suet, bread-crumbs, and sugar into a basin, and mix with the eggs, well beaten, apricot and sherry. Put the mixture into a greased pudding-mould and boil for two hours....

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Stale-Bread Pudding.

Stale-Bread Pudding.

Method. —Soak the bread in cold water until soft. Squeeze it quite dry, and beat up with a fork. Pour the boiling milk over. Stir in the sugar and eggs, well beaten. Then stir in the currants. Bake in a pie-dish for two hours....

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Baked Plum Pudding.

Baked Plum Pudding.

Method. —Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff. Bake in a greased baking-tin for one hour. For serving, cut into squares, and dust them over with castor sugar....

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Treacle Pudding.

Treacle Pudding.

Method. —Put the dry ingredients into a basin. Mix with the treacle and the egg well beaten with the milk. Boil in a greased basin for four hours. The egg may be omitted, if liked....

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Plum Pudding.

Plum Pudding.

Method. —Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together. Boil in a cloth or basin for four hours....

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Windsor Pudding.

Windsor Pudding.

Method. —Mix the milk smoothly with the semolina. Then put it into a saucepan and stir until it thickens. Add the treacle and candied peel; pour it into a pie-dish. Bake for about thirty minutes....

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Spring Pudding.

Spring Pudding.

Method. —Stew the gooseberries with a very little water and the sugar for ten minutes. Dip the bread into the milk, and lay a slice at the bottom of a pie-dish. Put a layer of gooseberries on it. Then another slice of bread-and-butter and more gooseberries. Continue in this manner until the dish is full. Bake gently for one hour....

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Gingerbread Pudding.

Gingerbread Pudding.

Method. —Put the dry ingredients into a basin. Mix with the egg, well beaten, treacle and milk. Boil in a greased basin for three hours....

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Economical Bread Pudding.

Economical Bread Pudding.

Method. —Soak the bread in cold water until soft; squeeze it quite dry. Beat it up with a fork. Add to it the suet, sugar, and currants, which should be well washed and dried. Mix with the egg, well beaten. Boil in a greased basin for an hour....

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Economical Ginger Pudding.

Economical Ginger Pudding.

Method. —Soak the bread in cold water until quite soft. Squeeze it dry, and beat with a fork until quite fine. Add the suet, sugar, and ginger, and mix with the treacle....

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Economical Fig Pudding.

Economical Fig Pudding.

Squeeze it dry. Add to it the suet, sugar, and figs, chopped small, and mix with beaten egg. Boil in a greased basin for one hour....

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Economical Lemon Pudding.

Economical Lemon Pudding.

Make like preceding recipe, substituting the grated rind and juice of two lemons for the figs....

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Currant Pudding.

Currant Pudding.

Method. —Chop the suet finely, and add to it the sugar, flour, bread-crumbs, minced apple, currants, and grated lemon rind. Mix with the eggs, well beaten, and a little milk. Boil in a greased basin for three hours....

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Plain Cold Cabinet Pudding.

Plain Cold Cabinet Pudding.

Method. —Put the milk to boil with the sugar. When boiling, stir in the flour, mixed with a little cold milk. When it thickens, add the arrowroot, also mixed smoothly with milk. Boil for three minutes, stirring all the time. Then add to it the sherry. Cut the raisins in two and stone them. Decorate a plain round tin with them. Break up the cakes and put some pieces in the tin. Pour in some of the thickened milk, then some more pieces of cake, and more milk. Continue in this way until the mould i

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Cornflour Pudding.

Cornflour Pudding.

Method. —Put the milk on to boil. Put the cornflour into a pie-dish with the sugar. Mix smoothly with a little cold milk. Pour on it the boiling milk, stirring quickly until it thickens. Add the egg, well beaten, and a little flavouring essence. Bake in a pie-dish for about thirty minutes....

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Swiss Pudding.

Swiss Pudding.

Method. —Peel, core, and slice the apples. Put a layer of them into a buttered pie-dish. Sprinkle them with crumbs, lemon rind, and a little sugar, and put small pieces of butter about them. Put some pieces of apple on the top; sprinkle them also with crumbs, lemon rind, sugar, and butter. Continue in the same way until the dish is full. Bake until the pudding is nicely browned. For serving, it may be turned out of the dish....

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Brown-Bread Pudding.

Brown-Bread Pudding.

Method. —Remove the crust from the loaf, and rub the crumb through a wire sieve. Put five ounces of the crumbs into a basin with the sugar and grated lemon rind. Boil the milk, pour it over the crumbs, and add the vanilla essence. Whip the cream to a stiff froth, and mix it with the pudding, adding also the yolks of the eggs. Beat the whites of two eggs to a stiff froth, and stir them in lightly. Put the mixture into a well-greased mould, and steam for an hour and a half....

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Diplomatic Pudding.

Diplomatic Pudding.

Method. —Soak the gelatine in a little milk. Break the sponge cakes and ratafias, and put them into a basin. Boil the milk with the sugar. Beat the eggs, and pour the milk on them. Strain it into a jug, and put it to stand in a saucepan of boiling water, and stir until the custard coats the spoon. Then melt the gelatine, add it to the custard, and pour it at once over the cakes. While the mixture cools, pour a little jelly, coloured with cochineal, into a plain round tin. When it is set, place a

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Pease Pudding.

Pease Pudding.

Method. —Soak the peas overnight. Tie them in a bag or cloth, leaving room for them to swell. Cook them with the meat with which they are to be served. Then drain them in a colander. Mash them with pepper and salt, and press them into a shape in a vegetable-dish....

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Hominy Porridge.

Hominy Porridge.

Method. —Mix the hominy smoothly with the milk or water. Stir and cook over the fire for ten minutes....

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Hominy Pudding.

Hominy Pudding.

Method. —Mix the hominy with a little cold milk, and make the remainder boil. Then stir in the hominy and cook until it thickens. Add the sugar, pour into a greased pie-dish, and bake for about half an hour. If liked, one or two eggs may be added to the pudding, with a little flavouring essence. Note. —The flaked hominy is the best for general purposes, as the granulated takes many hours boiling before it is properly cooked. The rules for cooking vegetables are very simple, and easily remembered

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To Boil Potatoes.

To Boil Potatoes.

If boiled in their skins, scrub them perfectly clean, and put them into a saucepan with sufficient warm water to cover them. Sprinkle them with salt and boil them gently for half an hour or more, until very nearly tender, but not quite. Then pour the water away. Peel the potatoes, replace them in the saucepan, sprinkle salt upon them, cover them with a cloth, and put the lid on the saucepan. Let them stand by the side of the fire to finish cooking in their own steam. Care must be taken that the

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To Steam Potatoes.

To Steam Potatoes.

Put the potatoes into the steamer, and sprinkle them with salt. Keep the water in the saucepan underneath quickly boiling the whole time the potatoes are cooking. If the potatoes are cooked in their skins, [*] peel them when very nearly tender, and put them back in the steamer to finish cooking. Steaming is one of the simplest and best ways of cooking potatoes. If the potatoes are good and the water is kept briskly boiling, this method cannot fail to be successful....

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To Cook New Potatoes.

To Cook New Potatoes.

Put the potatoes into boiling water with some salt, and boil gently for twenty minutes or more, according to their age. When very nearly tender pour off the water, cover them with a cloth, and set the saucepan by the side of the fire, and finish cooking in their own steam....

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Baked Potatoes.

Baked Potatoes.

Choose nice potatoes, not too large, and scrub them perfectly clean. Bake them in a moderate oven for about an hour....

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Brussels Sprouts.

Brussels Sprouts.

Trim them nicely and put them in boiling water, adding salt in the proportion of a tablespoonful to every two quarts of water. Put in a little sugar, or, if the water is hard, a little piece of soda the size of a pea. Boil them quickly, with the lid off the saucepan, from ten to twenty minutes, according to the size and age of the sprouts. When tender, drain them quite dry in a colander. Dry the saucepan and put them back with a little butter, pepper, and salt. Shake them over the fire for a min

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To Boil a Cauliflower.

To Boil a Cauliflower.

Soak it in salt and water to draw out any insects, and trim off the outside leaves. Put it, with the flower downwards, into a saucepan of boiling water with salt in it, and cook from twenty to thirty minutes, according to its age. Drain it on a sieve or colander. If liked, it may be served with white or French sauce poured over it ( see Sauces.)...

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Green Peas.

Green Peas.

Put them into plenty of boiling water, with a little sugar and a sprig or two of mint. Boil gently with the lid off the saucepan for twenty minutes or more, according to their size and age. Drain them in a colander. Then put them into a saucepan with a little piece of butter, a teaspoonful of castor sugar, pepper and salt, and shake them over the fire for a minute or two....

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French Beans.

French Beans.

Remove the strings and cut the beans into slices. Put them into plenty of boiling water, with salt in the proportion of one tablespoonful to every two quarts of water, a little sugar, or, if the water is hard, a small piece of soda about the size of a pea. Boil quickly for fifteen minutes or longer, according to their age. Drain in a colander. Then put them into a saucepan with a small piece of butter, pepper and salt, and shake them over the fire for a minute or two....

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Spinach.

Spinach.

Pull off the stalks and wash the spinach well in several waters to remove all grit. Put it into a saucepan without any water but that which adheres to the leaves, and sprinkle a little salt over it. Cook with the lid off the saucepan until quite tender, stirring it occasionally. Drain it in a colander, and wring it dry in a cloth. Then chop it, or rub it through a wire sieve. The latter method is preferable. To dress it, mix it in a saucepan over the fire with a little butter, pepper, and salt;

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Asparagus.

Asparagus.

Cut the asparagus all the same length, and scrape the white part lightly. Tie it together and put it in boiling water, to which salt has been added, in the proportion of one tablespoonful to two quarts of water. Add also half an ounce of butter. Boil gently with the lid off the saucepan for half an hour, until the green part is tender—very young asparagus will not take so long. Dish on toast; if liked, French or white sauce may be poured over the green ends....

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Jerusalem Artichokes.

Jerusalem Artichokes.

Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water. Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender. They may be served plain, or with French or white sauce poured over them. They should be sent to table quickly, or they will be discoloured....

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Carrots.

Carrots.

Scrape them and put them into boiling water with salt in it, in the proportion of one tablespoonful to every two quarts of water. Boil gently with the lid on the saucepan until they are quite tender. New carrots will take about twenty minutes, old ones an hour or more, according to their age and size. When they are served with boiled meat, they are generally cooked with it. New carrots are sometimes boiled in second stock. When tender, they are put on a hot vegetable dish, the stock is rapidly b

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Turnips.

Turnips.

Boil according to directions given for cooking carrots. Turnips generally take about half an hour; but the time depends on their age and size. If liked, they may be rubbed through a wire sieve, and mashed with butter, pepper, and salt....

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Parsnips.

Parsnips.

Cook like carrots. They may be served plain, or rubbed through a wire sieve and mashed with butter, pepper, and salt....

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Haricot Beans.

Haricot Beans.

Soak them overnight. Put them into boiling water with a small piece of butter and a small onion. Boil gently from three to four hours until quite tender. Drain them, and before serving shake them over the fire with a little butter, pepper, and salt....

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Spanish Onions.

Spanish Onions.

First blanch them by putting them into cold water and bringing it to the boil. Then throw away the water. Rinse the onions, sprinkle some salt over them, and put them into fresh water. Boil gently from two to three hours, until perfectly tender. Drain them, and serve, if liked, with French, Italian or white sauce. Spanish onions are sometimes boiled in stock, or milk which is afterwards used to make the sauce....

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Celery.

Celery.

Clean the celery thoroughly, and tie it in bundles. Put it in boiling water, milk, or stock, with a little salt and butter, and simmer gently for twenty minutes or more, until quite tender. Dish on a piece of toast. If liked, a sauce may be made with the liquor in which the celery has been cooked, and poured over it....

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Vegetable Marrows.

Vegetable Marrows.

Peel the marrows thinly, and cut them in quarters, removing the seeds. Put them in boiling water, with salt in the proportion of one tablespoonful to every two quarts of water, and boil gently until tender. They may be served, if desired, with French or white sauce poured over them. Marrows are very nice when boiled in milk; the milk can afterwards be used to make the sauce....

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Cabbage.

Cabbage.

Take off the outer decayed leaves, and soak the cabbage in salt and water, to draw out any insects. If very large, cut into quarters. Put into boiling water, to which salt should be added, in the proportion of a tablespoonful to every two quarts of water. If the water is hard, a piece of soda the size of a bean should be added. Boil quickly—with the lid off the saucepan—for half an hour, or more, until tender. Drain well in a colander before serving....

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Broad Beans.

Broad Beans.

Put them, when shelled, into boiling water, to which salt should be added in the proportion of a tablespoonful to every two quarts of water. Boil gently, from fifteen minutes to half an hour, according to their size and age. When tender, pour the water away, and shake them in the saucepan over the fire, with a little butter or dripping, pepper, and salt....

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Tomatoes.

Tomatoes.

These are better baked than boiled: boiling destroys their flavour. Put them on a baking-tin, greased with butter or dripping. Sprinkle over them a little pepper and salt, and cover them with a greased paper. Put them in a moderate oven, for about ten minutes or a quarter of an hour....

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Seakale.

Seakale.

Tie it in bundles, and put into boiling water, with a little butter, and also some salt, in the proportion of a tablespoonful to every two quarts of water. Boil, with the lid off the saucepan, until the seakale is tender. Drain, and serve on toast. French or white sauce may be poured over it. Seakale is sometimes boiled in milk, which should afterwards be used to make the sauce....

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Mushrooms.

Mushrooms.

Peel the mushrooms; rinse them to remove any grit, and cut off the ends of the stalks. Put them on a greased baking-tin, with the stalks upwards, and put some little bits of butter on each mushroom, with a little pepper and salt. Cover them with buttered paper, and bake them in a moderate oven from ten to twenty minutes, until tender. Serve on a hot dish, with the gravy poured over them....

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Stewed Mushrooms.

Stewed Mushrooms.

Peel and rinse the mushrooms, and cut off the ends of the stalks. Stew them gently in water, stock, or milk, until quite tender, adding pepper and salt to taste. Then thicken the gravy with a little flour, and let it cook well, stirring carefully. Before serving, stir in a little cream or butter....

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Fried Potatoes.

Fried Potatoes.

Take thin peelings of potatoes, and twist into fancy shapes, or cut the potatoes into thin slices. Dry them well in a cloth, and drop them into hot fat ( see French Frying ) until quite crisp, and of a light brown colour. Remove them with a fish-slice or colander-spoon, and drain them on kitchen paper....

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Tomato Farni.

Tomato Farni.

Method. —Melt the butter in a small stewpan. Mix in the flour smoothly. Then add the stock or milk; stir and cook well. Then mix in sufficient white bread-crumbs to make the mixture stiff. Add the parsley, mushrooms, cheese, ham, lemon-juice, pepper, and salt. Scoop out the top of each tomato. Pile a little of the stuffing on each, and sprinkle a few browned bread-crumbs over. Put them on a greased baking-sheet, and cook them in a moderate oven for about a quarter of an hour....

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Cauliflower au gratin.

Cauliflower au gratin.

Method. —Boil the cauliflower; remove the green leaves. Place it, with the flower upwards, in a vegetable-dish, and press it into an oval shape. Melt the butter in a small stewpan. Mix the flour in smoothly. Add the water; stir and cook well. Then add the cream, and one ounce of Parmesan cheese, pepper, salt, and cayenne. Pour the sauce over the cauliflower. Sprinkle the remainder of the cheese over it, and brown, either with a salamander or in a quick oven....

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Potato Croquettes.

Potato Croquettes.

Method. —Boil the potatoes, and rub them through a wire sieve. Mash them well with the butter, pepper, and salt. Mix in one egg, well beaten. Flour the hands very slightly, and form the mixture in balls, or any other shape preferred. Brush them over with beaten egg, and cover them with crumbs. Slightly mould them again when the crumbs are on them. Fry in a frying-basket, in hot fat ( see French Frying ). Garnish with fried parsley....

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Salsify Patties.

Salsify Patties.

Method. —Cook the salsify in milk or water until tender. Then cut it into small pieces. Melt the butter in a small stewpan, mix in the flour smoothly. Then add the milk; stir and cook well. Mix in the cream and let it boil in the sauce. Then add the lemon juice, seasoning, and salsify. Fill the patty-cases with the mixture, and put a lid on each....

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Tomatoes au gratin.

Tomatoes au gratin.

Method. —Slice the tomatoes, and put a layer of them in the bottom of a pie-dish. Cover them with crumbs; sprinkle with pepper and salt, and place small pieces of butter on them. Then put another layer of tomatoes, covering them in the same way with crumbs. Use up all the tomatoes and crumbs in this way, letting the last layer be of crumbs. Bake in a quick oven for about twenty minutes....

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Mashed Potatoes.

Mashed Potatoes.

Method. —The potatoes should be well cooked, and be dry and floury. Put them quickly through a wire sieve. Mix them well in a saucepan with the butter, cream, and seasoning. Make them quite hot. Heap them in a mound-like form in a vegetable dish, and smooth over with a knife....

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Mashed Potatoes (a plainer way).

Mashed Potatoes (a plainer way).

Add to the potatoes, while in the saucepan, some butter or dripping. Season with pepper and salt. Beat with a fork until perfectly smooth and free from lumps. Where economy must be studied, nice beef dripping will be found an excellent substitute for butter....

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Potato Balls.

Potato Balls.

Form some mashed potatoes into balls. Brush them over with beaten egg. Put them on a greased baking-tin, and bake in a quick oven until brown. Serve garnished with parsley. This is a nice way of using up cold potatoes....

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Flaked Potatoes.

Flaked Potatoes.

Rub some nicely-cooked floury potatoes through a wire sieve into a hot vegetable dish. This must be done quickly, that the potatoes may be served quite hot....

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Rice for a Curry.

Rice for a Curry.

Well wash some Patna rice. Throw it into plenty of quickly-boiling water with salt in it, and boil until the rice is nearly cooked, but not quite. This will take from eight to ten minutes. Strain the rice on a sieve and pour hot water over it, rinsing it well. Then put it in the saucepan again, cover it and let it stand in a hot place to finish cooking in its own steam. These are very valuable preparations, and are useful to the poor as well as to the rich, as many of the most nutritious soups a

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First Stock for Clear Soup.

First Stock for Clear Soup.

Method. —Cut the meat into pieces about one inch in size. Break up the bone and remove the marrow. Put bones and meat into a stockpot with the cold water. Let them soak for half an hour. Then put the pot on the fire; add some salt and pepper to it, and gently simmer the contents for half an hour. Next put in the vegetables sliced, and the herbs tied together. Simmer for 4½ hours longer, skimming occasionally. Strain into a clean pan, and set aside to get cold....

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White Stock.

White Stock.

This may be made by the directions in the preceding recipe, using white meat instead of beef; knuckle of veal is considered the stock meat for white soup. Knuckle of veal and a rabbit make excellent stock. Very good economical white stock may be made by using bones only in making the stock, and no meat; use a ham-bone, if possible, with the others, as this gives a nice flavour....

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Second Stock.

Second Stock.

Take any scraps of cooked or uncooked meat; any bones, cooked or uncooked, to make second stock. Allow one pint of water to every pound of meat and bones, and vegetables in the same proportion as for first stock. The bones should be broken up. Boil gently until all the virtue is extracted from the meat, bones, and vegetables. The contents of the stockpot should be emptied into a pan every night, and the stock strained from the meat, bones, and vegetables. These should be looked over, and the bon

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White Stock from Bones uncooked.

White Stock from Bones uncooked.

Method. —Break up the bones and put them with the vegetables, sliced, into a stockpot with the water; boil gently for five hours, adding pepper and salt to taste. Then strain into a clean pan....

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Clear Soup.

Clear Soup.

Method. —Remove all the fat from the stock. If it is in a jelly, take off as much as possible with an iron spoon, and remove the remainder by washing the top of the stock with a cloth dipped in very hot water. Scrape the beef finely and soak it in two tablespoonfuls of cold water to loosen the juices. Put the stock in a stewpan and add the beef to it, the white and shell of the egg, and a very tiny piece of each kind of vegetable used in making the stock. Whisk over the fire until the stock begi

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Julienne Soup.

Julienne Soup.

This is a clear soup with shred vegetables served in it. Scrape some carrots and take thin parings of them. Cut these into very thin strips. Take some thin slices of turnip and cut them into strips of the same length. Boil the turnips for five minutes, and the carrots for fifteen minutes....

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Consommée au Royal.

Consommée au Royal.

This is clear soup with a savoury custard in it....

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Savoury Custard.

Savoury Custard.

Method. —Beat the eggs and soup together and strain them into a greased gallipot. Cover them with buttered paper and steam very gently for a quarter of an hour until the custard is firm. Let it cool, then turn it out. Cut into thin slices. Stamp into dice or diamonds and serve them in the clear soup. If the custard is not very gently steamed it will be full of holes, and useless for this purpose....

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Consommée à la Princesse.

Consommée à la Princesse.

Serve small quenelles (see Quenelles of Veal ), made in teaspoons, and nicely poached, in the clear soup....

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Friar Tuck.

Friar Tuck.

Make one quart of clear soup boiling hot. Beat two eggs well. When the soup is quite boiling, strain the eggs through a pointed strainer into it....

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Celery Soup.

Celery Soup.

Method. —Wash the celery well and cut it in pieces. Simmer it in the stock for half an hour or more until quite tender. Make a thickening of the flour; pour it into the soup and boil, stirring, for three minutes. Then rub through a sieve. Put it into the saucepan again. Add the cream, stir and let it boil up. Serve with fried croutons of bread....

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Oyster Soup.

Oyster Soup.

Method. —Beard the oysters and cut them in two. Put the beards into the stock and simmer them in it for a few minutes. Melt the butter in another stewpan; mix in the flour smoothly; pour in the stock; stir and boil well. Add the cream and let it boil in the soup. Strain the oyster liquor and scald the oysters in it. Put them in the soup and add the anchovy sauce and lemon juice....

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Haricot Soup.

Haricot Soup.

Method. —Soak the beans over night in cold water. Boil them with the onion, dripping, pepper and salt, in three pints of water, from three to four hours, until quite soft. Rub them with their liquor through a wire sieve. Add the milk, and make the soup hot, stirring it over the fire until it boils. Serve with fried croutons of bread. Note. —This soup is much improved if it is rubbed through a hair sieve after it has been through the wire sieve....

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Green Pea Purée.

Green Pea Purée.

Method. —Wash the shells well, and put them, with the peas and other vegetables, into boiling water, to which is added the soda and the sugar. When quite tender, drain off the water, and put the vegetables into the stock, which should be made boiling. Let it boil up. Then rub through a hair sieve. Make the soup hot; thicken with arrow-root; and, in serving, add, if liked, a little cream, or glaze....

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Potage à l'Américaine.

Potage à l'Américaine.

Method. —Put the stock into a stewpan on the fire to boil. When boiling, stir in the crushed tapioca. Stir and cook for about ten minutes, until it is transparent. Rub the tomatoes through a hair sieve. Add them to the stock. Boil for about two minutes and the soup will be ready to serve. Cream may be added if liked....

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Onion Soup.

Onion Soup.

Method. —Peel the onions, and cut them in slices. Fry them in the butter, but do not let them discolour. Then boil them in the water until quite soft. Rub them with their liquor through a hair sieve. Put this purée into a stewpan on the fire to boil. When boiling, stir in a thickening of the flour. Stir and cook well. Then add the milk or cream, pepper, and salt, to taste. Let the soup boil up, and it is ready. Serve with fried croutons of bread....

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Tapioca Cream.

Tapioca Cream.

Method. —Put the stock into a stewpan on the fire to boil. When boiling, sprinkle in the crushed tapioca. Stir and cook well for about ten minutes. Beat the yolks lightly with the cream, and strain them. Let the stock cool a little, and then add two or three tablespoonfuls of it gradually to the eggs and cream. Pour the eggs and cream into the stock, and stir over the fire until the eggs thicken like custard. Care must be taken that the stock does not boil after the eggs are in it, as that would

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Palestine Soup.

Palestine Soup.

Method. —Peel and cut the artichokes and other vegetables into slices. Boil them in the stock until tender. Rub through a hair sieve. Add the cream, and boil it in the soup. Add pepper and salt; and serve with fried croutons of bread....

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Potato Purée.

Potato Purée.

Method. —Peel the potatoes, and cut them, as well as the onion and the celery, into thin slices. Put them in the stock, and simmer gently until tender. Rub through a tammy-cloth or hair sieve. Add the cream to the soup, and make it hot. Serve with fried croutons of bread....

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Egyptian Purée or Lentil Soup.

Egyptian Purée or Lentil Soup.

Method. —Wash the lentils thoroughly. Then boil them in the water with the vegetables, cut in small pieces, from two to three hours, stirring occasionally; when quite cooked, rub through a wire sieve; season to taste. Make the soup hot in a stewpan, stirring all the time. Note. —This soup is much improved if it is rubbed through a hair sieve, after it has been through the wire sieve....

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Pea Soup.

Pea Soup.

Make according to directions given in preceding recipe, substituting split peas for lentils....

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Calf-tail Soup.

Calf-tail Soup.

Method. —Cut the tails into joints. Put them into a stewpan, with the water; when it simmers put in the vegetables, &amp;c., and cook very gently for four hours. Remove the pieces of tail, and let the stock get cold. Then remove the fat, and thicken the stock with the flour. Serve with the pieces of tail in it. A wineglass of sherry may be added if liked....

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Ox-tail Soup.

Ox-tail Soup.

Method. —Cut the ox-tail into joints. Fry them in the butter, with the vegetables, cut in pieces. Put the tail and vegetables into a large saucepan with the stock, pepper, salt, and cloves. Boil for very nearly four hours. Then strain the stock. Remove the pieces of tail, and put them on one side. When the stock is quite cold, remove the fat perfectly and put the stock in a stewpan on the fire to boil. When it boils, stir in a thickening made of the flour. Stir, and cook the flour well. Then add

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Sheep's-head Soup.

Sheep's-head Soup.

Method. —Split open the head, and clean it thoroughly. Remove the tongue and brains, and blanch the head by putting it into cold water and bringing it to the boil. Throw the water away, and rinse the head well. Put it into a large saucepan with the three quarts of water and the vegetables, cut in small pieces. Boil gently for five hours. Then strain into a basin, and rub the meat and vegetables through a wire sieve. When cold, remove the fat from the stock, and add the pulped vegetables and meat

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Tapioca Soup.

Tapioca Soup.

Method. —Wash the tapioca well, and throw it into the stock when boiling. Simmer gently for half an hour, stirring occasionally....

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Ox-cheek Soup.

Ox-cheek Soup.

Method. —Cut up the cheek, and put it with the bone and vegetables into a stockpot to boil gently for five hours, skimming occasionally. Then strain the stock into a clean pan and set it aside to get cold. When cold, carefully remove all the fat. Put the stock into a stewpan on the fire to boil. When boiling, stir in a thickening made of the flour, mixed smoothly with cold water. Use one ounce of flour to every pint of stock. Stir and boil the flour in the stock for three minutes. Add to it a sq

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Giblet Soup.

Giblet Soup.

Method. —Clean the giblets thoroughly, and cut them in pieces. Put them into a saucepan, with the vegetables sliced, and the stock, and simmer gently for two hours. Then take out the best pieces of giblet, trim them neatly, and set them aside. Simmer the soup for half an hour longer. Then add to it a thickening of flour, using one ounce of flour to every pint of stock. Boil and cook the flour well, and add pepper and salt to taste. Strain the soup into another saucepan. Add to it the lemon juice

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Milk Soup.

Milk Soup.

Method. —Slice the potatoes and onions; add them to the meat liquor, with the butter and pepper and salt to taste, and boil gently for one hour. Then rub the soup through a wire sieve. Put it into the saucepan again, and, when boiling, shake into it the semolina and cook for fifteen minutes, stirring occasionally. When the semolina is cooked the soup is ready. If this soup is used for children, water may be substituted for the meat liquor if the latter is not available....

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Bonne Femme Soup.

Bonne Femme Soup.

Method. —Wash the lettuce, taragons, and chervil well, and shred them finely. Peel the cucumber, and shred it also finely. Melt the butter, and gently sauté the vegetables in it for five minutes, taking care they do not discolour. Boil the stock in another saucepan, and, when boiling, pour it on to the vegetables. Simmer gently until the vegetables are quite tender. Beat the yolks of the eggs with the cream, and when the stock has cooled a little strain them through a hair sieve into it. Put the

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Turnip Soup.

Turnip Soup.

Method. —Put the bread to soak in a little cold stock. Pare the turnips and onions, and cut them in pieces. Boil them gently in the stock, adding (when well soaked) the bread. When the turnips are cooked, rub the soup through a wire sieve. Put it again into the saucepan. Add to it the cream or milk, pepper and salt to taste; and let it well boil up. Serve with fried or toasted croutons of bread....

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Rabbit Soup.

Rabbit Soup.

Method. —Cut the rabbit into joints. Put them in a stewpan with the onions sliced and the water. Stew very gently for three hours. Then strain the stock and remove the fat. Put it into a clean stewpan and add a thickening of flour, taking one ounce of flour to every pint of soup. Stir and cook well. Add the milk or cream and boil it in the soup. Season with pepper and salt to taste, and serve with fried or toasted bread. It is an improvement to this soup to cook a ham-bone with the rabbit, or a

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Hare Soup.

Hare Soup.

Method. —Cut the hare into joints, and the meat into pieces, and fry them in a stewpan in the butter or dripping. Afterwards fry the vegetables in the same fat. Then pour in the water, add the mace and pepper-corns, and simmer gently from four to five hours. Strain the stock and let it get cold. Remove the fat perfectly, and put it into a clean stewpan on the fire. When it boils stir in a thickening of flour, using one ounce of flour to every pint of soup. Cook the flour well, and add a little c

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Mulligatawny Soup.

Mulligatawny Soup.

Method. —Cut the rabbit, or chicken, into joints, and fry them in the butter or dripping. Remove them when nicely browned, and fry the apple and onion. Then put the apple, onion, and meat into a stewpan, with the stock, which should be mixed with the curry powder. Simmer very gently for an hour and a half, until the meat is tender. Then remove the meat from the stock, and cut it into neat pieces, convenient for serving in the soup, removing all the bone. Thicken the soup with flour, using about

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Parsnip Soup.

Parsnip Soup.

Method. —Slice the parsnips and put them into boiling stock. Simmer them for one hour, or more, until quite tender. Then rub the soup through a wire sieve. Add the cream to it, and pepper and salt to taste. Put it into a clean stewpan. Boil up once more and it is ready. Serve with fried croutons of bread....

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Red Lentil Soup.

Red Lentil Soup.

Method. —Wash the lentils well. Boil with the vegetables, cut in slices, and the bread, for two hours or more; stirring occasionally when the lentils are nearly cooked, as they are apt to stick to the bottom of the saucepan and burn. Rub the soup through a wire sieve, adding pepper and salt to taste. Make it hot again, stirring all the time, and it is ready to serve....

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Mock-Turtle Soup.

Mock-Turtle Soup.

Method. —Wash the calf's head thoroughly. Cut all the flesh from the bones and tie it in a cloth. Put it, with the bones and water, into a large saucepan and let it simmer gently, stirring occasionally for three and a half hours. Then take out the calf's head and strain the stock into a clean pan. Let it get cold, and then carefully remove all the fat. Then put the butter into a stewpan, and fry in it the ham and vegetables, cut into slices, with the herbs, mace, cloves, &amp;c. When they ar

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Pot-au-Feu.

Pot-au-Feu.

Method. —Tie the meat firmly into shape with string. Put it into a large saucepan with the water. When it boils, add a teaspoonful of salt. Simmer the meat gently for nearly two hours. Clean the vegetables thoroughly, tying the celery, parsnips, and carrots together. Add them, with the exception of the cabbage, to the meat, and simmer gently for two hours more. Then add the cabbage, cleaned and trimmed; it should be cut in two, and tied together with string. Simmer until it is tender, adding pep

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Dr. Kitchener's Broth.

Dr. Kitchener's Broth.

Method. —Wash the barley, and soak it in water for two hours. Put the meat liquor on to boil. When boiling, add the barley and the onions. Let it boil gently for an hour and a half. Then put the dripping into another saucepan, and fry the bacon in it. Then add, by degrees, the oatmeal; stir until it forms a paste. Then pour in the broth. Season with pepper and salt to taste, and set it by the side of the fire to simmer for thirty minutes; the soup is then ready....

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Crowdie.

Crowdie.

Method. —Put the liquor into a saucepan on the fire. Mix the oatmeal to a paste with cold water. Pour it into the liquor when boiling. Stir until it thickens. Add the onion, finely-chopped, and pepper and salt to taste. Boil gently, stirring occasionally, for half an hour. In making bread be careful that the yeast is good; otherwise the bread may be heavy. The German and French yeast will do quite as well as the brewers', and are generally more easily procured. The French yeast is the closest an

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A Quartern Loaf.

A Quartern Loaf.

Method. —Put 3 lb. of flour into the pan. Make the water lukewarm, and mix it with the yeast. Make a hole in the middle of the flour, and mix in the water smoothly and gradually. Knead lightly for a minute or two. Sprinkle with a little flour, and set to rise in a warm place for about two hours. Then knead well for about a quarter of an hour, working in the remainder of the flour. Make it into a loaf, and put it in or on a floured tin. Set it to rise for about twenty minutes, and then bake. The

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Vienna Bread.

Vienna Bread.

Method. —Rub the butter well into the flour, and add the salt. Make the milk tepid, and mix smoothly with the German yeast. Make a well in the middle of the flour, and stir in the milk smoothly. Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours. When it has well risen, make it into rolls or fancy twists. Set them to rise on floured tins for about ten minutes. Then bake in a quick oven from ten to twenty minutes, according to their size. When nearly coo

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Unfermented Bread.

Unfermented Bread.

Method. —Put the flour in a pan. Add the baking powder and mix up with the water. Make it into small loaves quickly, and bake in a quick oven for about half an hour....

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Milk Rolls.

Milk Rolls.

Method. —Rub the butter into the flour lightly. Add the baking powder, and mix with the milk. Make into small rolls as quickly as possible, and bake for a few minutes in a quick oven. Brush over with a little milk to glaze them....

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Pound Cake.

Pound Cake.

Method. —Rub the flour and sugar through a sieve. Beat the butter to a cream in a basin. Mix in a little flour and sugar. Then a well-beaten egg. Next more flour, sugar, and another egg. Continue mixing in the same way until the flour, sugar, and eggs are all well blended together. Add the other ingredients, and put into a well-greased cake-tin lined with buttered paper. Bake for about two hours....

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Queen Cakes.

Queen Cakes.

Method. —Cream the butter. Mix in the flour, sugar, and eggs, according to directions given in preceding recipe. Add the lemon rind, and partly fill small well-greased Queen-cake tins with the mixture. Sprinkle a few currants on the top of each. Bake in a moderately quick oven for about a quarter of an hour....

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Rock Cakes.

Rock Cakes.

Method. —Rub the butter into the flour. Add the sugar, currants, and other ingredients. Mix very stiffly with the eggs, well beaten. Put in rough heaps on a well-greased baking-sheet. Bake in a quick oven for a quarter of an hour....

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Plain Rock Cakes.

Plain Rock Cakes.

Method. —Rub the butter or dripping into the flour. Add the other dry ingredients. Mix stiffly with the egg, well beaten, and a little milk. Put in little rough heaps on a well-greased baking-tin. Bake in a quick oven for about a quarter of an hour....

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Plain Seed Cake.

Plain Seed Cake.

Method. —Rub the fat well into the flour. Add all the other dry ingredients. Mix with the egg and milk, well beaten. Bake in a well-greased cake-tin for about an hour....

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Sultana Cake.

Sultana Cake.

Method. —Rub the butter well into the flour. Mix with the milk and yolks of the eggs, well beaten together. Beat the whites of the eggs to a stiff froth, and mix them in lightly. Put the mixture in a well-greased cake-tin. Bake for about one hour and a half....

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Plain Plum Cake.

Plain Plum Cake.

Method. —Rub the dripping into the flour. Add the other dry ingredients. Mix with the milk. Bake in a well-greased cake-tin for about one hour and a quarter....

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Rice Cake.

Rice Cake.

Method. —Beat the eggs well with a whisk. Mix in gradually the castor sugar and rice, and add the lemon rind. Bake in a well-greased baking-tin in a quick oven for about one hour....

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Cornflour Cake.

Cornflour Cake.

Method. —Beat the butter to a cream. Then mix in the sugar. Add the two eggs, and beat all well together. Lastly, stir in the cornflour and add the baking powder. Put the mixture into a well-greased cake-tin, and bake for about three-quarters of an hour....

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Scones.

Scones.

Method. —Rub the butter into the flour. Add the other dry ingredients. Mix lightly with the milk. Divide the dough into two pieces. Make each piece into a ball. Roll it out to about three-quarters of an inch in thickness. Cut into triangular-shaped pieces. Bake on a greased baking-tin for about twenty minutes. Brush them over with a little white of egg or milk to glaze them....

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Currant Cake.

Currant Cake.

Method. —Rub the butter into the flour until like fine bread-crumbs. Add the sugar and currants—the currants should be well washed and dried—also the baking powder and lemon rind. Mix with the beaten egg and milk. Bake it at once, in a greased cake-tin lined with paper, for one hour and a half....

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Luncheon Cake.

Luncheon Cake.

Method. —Put the lump sugar in a saucepan and burn it brown. Pour in the milk and stir until it is coloured. Then strain it and let it get cold. Put the flour into a basin. Rub the butter lightly into it. Add the sultanas (well cleaned), and the rest of the dry ingredients. Mix with the eggs well beaten, and the milk. Put it into a well-greased tin, which should be lined with paper. Bake from one hour and a half to two hours....

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Gingerbread.

Gingerbread.

Method. —Put the flour, sugar, ginger, candied peel, and carbonate of soda into a basin. Warm the treacle, water, and butter in a saucepan. Mix with the dry ingredients and add the eggs, well beaten. Partly fill a well-greased Yorkshire-pudding tin. Smooth over with a knife dipped in hot water, and score with a knife. Bake in a moderate oven for about an hour and a half....

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Sponge Cake.

Sponge Cake.

Method. —Oil the cake-mould, and dust it over with castor sugar. Beat the eggs and sugar for about twenty minutes until they rise and are quite light; this may be done over hot water, care being taken that the heat is not too great to cook the eggs. Dry and sift the flour, and stir it lightly in. Pour into the mould and bake in a moderate oven for about one hour....

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Sponge Roll.

Sponge Roll.

Method. —Beat the eggs to a cream. Add the sugar and then the flour, lightly. Have a baking-tin ready greased with butter, and lined with greased paper. Pour in the mixture; spread it over and bake it till a light fawn colour. Then turn it on to a cloth. Spread with the jam melted and roll up quickly....

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Seed Cake.

Seed Cake.

Method. —Rub the butter into the flour. Add the castor sugar and seeds. Mix with the yolks and milk beaten together. Beat the whites stiffly and stir in lightly. Bake in a nicely prepared tin for about one hour and a half....

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Madeira Cake.

Madeira Cake.

Method. —Boil the water and sugar to a syrup. Pour when hot, but not boiling, on to the eggs and beat over hot water until light. Melt the butter and stir it in very lightly with the flour. Oil a mould and dust it with castor sugar. Pour in the mixture, and bake from one hour and a half to two hours....

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Buns.

Buns.

Method. —Put ten ounces of the flour into a basin. Mix the yeast smoothly with the milk, which should be made tepid. Stir into the flour. Beat for five minutes, and set to rise in a warm place for about two hours. Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg. Set to rise for about two hours more. Then form into buns. Place them on a floured tin, and let them rise for ten minutes. Bake in a very quick oven for about five minutes until nicely coloured. Boil half an

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Dough Cake.

Dough Cake.

Method. —Put the dough into a basin. Beat in the dripping, sugar, and currants. These should be well washed and dried. Place in a greased tin, and set to rise for one hour. Bake in a moderate oven for two hours....

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Candied-peel Drops.

Candied-peel Drops.

Method. —Rub the butter into the flour. Add the sugar, grated lemon rind, baking powder, and the candied peel chopped small. Mix with the egg, well beaten, and the milk. Put it in little heaps on a greased baking-tin. Bake in a quick oven for about fifteen minutes....

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Shrewsbury Cakes.

Shrewsbury Cakes.

Method. —Cream the butter and sugar. Add to them the egg, well beaten. Then stir in the flour. Knead it to a dough. Roll out, and cut into small round cakes with a cutter. Place them on a greased baking-sheet. Bake in a moderate oven from fifteen to twenty minutes....

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Oatmeal Biscuits.

Oatmeal Biscuits.

Method. —Put the flour, oatmeal, sugar, and baking-powder into a basin. Mix them with the fat melted, and the egg beaten with the water. Knead lightly into a dough. Roll it out, and cut into round cakes. Place them on a greased baking-tin. Bake in a moderate oven for about twenty minutes....

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Shortbread.

Shortbread.

Method. —Put the flour and sugar into a basin. Melt the butter, and mix them with it. Knead lightly. Roll out, cut the paste into cakes with a knife, and bake for half an hour....

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Yorkshire Teacakes.

Yorkshire Teacakes.

Method. —Put the flour into a basin, and rub the butter into it. Make the milk tepid, and blend it with the yeast. Strain it into the flour. Add the egg. Beat all well together for a few minutes. Then divide the dough in two. Make each part into a ball, and put them in floured cake-tins. Put the cakes in a warm place to rise for one hour, and then bake them for about twenty minutes. Brush them over with a syrup of sugar and water to glaze them....

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Ginger Biscuits.

Ginger Biscuits.

Method. —Rub the butter into the flour until it is like fine bread-crumbs. Add the sugar and baking powder, and mix with the egg, well beaten, and as much milk as necessary to make it bind. Roll out, and cut into small round cakes. Put them on a greased tin. Bake in a moderate oven for about twenty minutes....

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Lemon-rock Cakes.

Lemon-rock Cakes.

Method. —Rub the butter into the flour. Add the sugar, baking-powder, lemon rind, and juice. Mix with the egg, well beaten, and as much milk as necessary; the mixture should be very stiff. Put it in little rough heaps on a greased baking-tin. Bake in a quick oven for about fifteen minutes....

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Soda Cakes.

Soda Cakes.

Method. —Rub the butter well into the flour. Add the sugar, peel, lemon rind, and soda. Mix with the egg, well beaten, and, if necessary, a little milk; the mixture must be very stiff. Bake in a quick oven for fifteen minutes....

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Gingerbread Cakes.

Gingerbread Cakes.

Method. —Put the sugar, treacle, and fat into a saucepan, and melt them. Put the flour and ginger into a basin. Mix with the other ingredients. Roll out, and cut into small cakes. Bake on a greased baking-tin, in a slow oven, for ten or fifteen minutes....

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Rice Buns.

Rice Buns.

Method. —Beat the butter to a cream with the sugar. Then add the eggs, well beaten, and stir in the ground rice. Partly fill little greased patty-pans with the mixture, and bake in a moderate oven for a quarter of an hour....

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Galettes.

Galettes.

Method. —Make the milk tepid. Then mix it smoothly with the yeast, and stir it into the household flour. Knead it to a dough. Rub the butter into the other flour and beat in the eggs well with the sugar. Then knead both doughs together. Put them to rise for about two hours. When nicely risen, make the dough into buns. Put them on a floured baking-sheet. Bake in a quick oven for about ten minutes. When nearly ready, brush over with a little white of egg to glaze them....

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To clear Jellies.

To clear Jellies.

Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is to clear the jelly; the shells form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick scum, bringing all

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To make Creams.

To make Creams.

To make a good cream, it is essential that the cream used should be double; that is, a thick cream that will whip up to a stiff froth. Beat it well with a wire whisk until it will stand on the end of it without dropping. This must be done in a cool place, especially in summer time. Cream is liable to curdle, and turn to butter, if beaten in too warm a temperature. The gelatine must be added last of all. It should be stirred in thoroughly, but quickly; it must not be too hot, or too cold, but jus

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Strawberry Cream.

Strawberry Cream.

Method. —Soak the gelatine in the milk for about twenty minutes or more. Then dissolve it by stirring it in a saucepan over the fire. Rub sufficient strawberries through a hair sieve to make a quarter of a pint of purée . Beat up the cream with the sugar. Then add the purée of fruit, and a few drops of cochineal to colour it. Lastly stir in the melted gelatine. Pour the cream at once into a wetted mould. When quite set, dip it for a second or two into very hot water, and turn it on to a glass di

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Charlotte Russe.

Charlotte Russe.

Method. —First put the gelatine to soak in a little milk. Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost. Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly. Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in

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Custard Cream.

Custard Cream.

Method. —Put the gelatine to soak in a little milk. Then beat the eggs lightly and add them to the milk. Strain into a jug and add the sugar. Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle. While the custard cools beat up the cream stiffly. Melt the gelatine, and add it to the custard. Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together. Pour at once into a wetted mould....

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Bohemian Cream.

Bohemian Cream.

Method. —Beat the cream stiffly. Mix with it the jelly, which should be melted, but cold. Pour into a wetted mould....

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Wine Jelly.

Wine Jelly.

Method. —Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible. Then add all the other ingredients. Clarify and strain ( see To clear Jellies ). When quite cold pour into a wetted mould....

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Calf's-foot Stock.

Calf's-foot Stock.

Method. —Cut each foot into four pieces. Blanch them by putting them in cold water and bringing them to the boil. Throw the water away, and well wash the feet. Put them into a saucepan, with four pints of water, and boil gently for five hours. Then strain the stock from the bones, and set it aside until the next day. The fat must then be carefully removed, or the stock will not clear. To turn this into Calf's-foot Jelly, add—...

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Pineapple Jelly.

Pineapple Jelly.

Method. —First soak the gelatine in the water. Cut up the pineapple and bruise it in a mortar. Add it, and all the other ingredients, to the gelatine. Then clarify ( see To clear Jellies ). Note. —The Grated Pineapple, sold in tins, is excellent for jellies or creams....

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Aspic Jelly.

Aspic Jelly.

Method. —Soak the gelatine in the stock. Then add all the other ingredients and clarify ( see To clear Jellies )....

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Claret Jelly.

Claret Jelly.

Method. —Soak the gelatine in the water. Add the sugar, and stir over the fire until dissolved. Pour in the wine, and colour with cochineal. Strain into a wetted mould. When firm, dip into hot water for a second or two, and turn on to a glass dish. Note. —This jelly is not clarified. Cake is usually served with claret jelly....

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Orange Jelly.

Orange Jelly.

Method. —Soak the gelatine in the water with the thin rind of one lemon and three oranges. Add the sugar; stir over the fire until the gelatine is dissolved. Add the juice of the twelve oranges. Let the jelly boil up, and then strain into a wetted mould. When firm, dip into hot water for a second or two, and turn on to a glass dish. Note. —This jelly is not clarified....

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Strawberry Jelly.

Strawberry Jelly.

Method. —Soak the gelatine in the cold water. Mash the strawberries to a pulp. Add them to the gelatine with the sugar and lemon juice. Pour the boiling water over. Then put all the ingredients into a saucepan. Add to them the whites and shells of the eggs, and clarify and strain ( see To clear Jellies ). Pour into a wetted mould, and set in a cool place until firm. To turn it out, dip the tin into very hot water for a second or two, and turn it carefully on to a glass dish....

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Orange Cream.

Orange Cream.

Method. —Soak the gelatine in a ¼ pint of milk with the thin rind of one orange. Strain the juice of the oranges into a cup. Beat the eggs, and yolks of eggs, with the milk. Strain into a jug, and add the sugar. Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon. Melt the gelatine and add it to the custard. Whip up the cream stiffly, and add to it the orange juice. When the custard is cool, beat it into the cream, and pour at once into a wetted mould.

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Blancmange.

Blancmange.

Method. —Soak the isinglass in the milk; add the sugar and stir over the fire until both are dissolved. Then pour in the cream; stir occasionally until cold. Add the flavouring essence and pour it into a wetted mould. Note. —A blancmange may be made economically by using less cream and more milk, or using milk only. If it is not stirred until cold, the cream and milk will separate....

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Vanilla Cream.

Vanilla Cream.

Make a thick cream as for Charlotte Russe, and flavour with vanilla....

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Gâteau aux Pommes.

Gâteau aux Pommes.

Method. —Soak the gelatine in half the water. Wash and slice the apples. Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water. Stew until soft, then rub through a hair sieve. Melt the gelatine; mix it thoroughly with the apples. Colour with cochineal, and pour the mixture into a wetted mould. Note. —This sweet looks very nice when it is made in a border mould. It is then served with whipped cream or white of egg in the middle. Peaches, prunes, or any suit

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Compote of Peaches.

Compote of Peaches.

Method. —Boil the sugar and water for ten minutes. Pare the peaches and simmer for about twenty minutes. Remove carefully and place on a glass dish. Reduce the syrup and pour over them. When cold, cover with whipped cream....

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Almond Bavarian Cream.

Almond Bavarian Cream.

Method. —Soak the gelatine in the milk. Blanch and pound the almonds, adding a few drops of orange-flower water to keep them from oiling. Beat the eggs and milk lightly together, and strain into a jug. Add to them the sugar and almonds. Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon. Melt the gelatine, and add it to the custard. Whip the cream to a stiff froth, and drop in the almond essence. When the custard is cool, stir it into the cream. Mix them wel

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Stone Cream.

Stone Cream.

Method. —Soak the gelatine in the milk with the sugar. Beat the cream up stiffly. Melt the gelatine; add to it the sherry, lemon juice, and flavouring. Stir it quickly into the beaten cream. Pour it into a wetted mould. When set, dip it into very hot water for a second, and turn it carefully on to a glass dish....

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Lemon Sponge.

Lemon Sponge.

Method. —Soak the gelatine in the water with the rind of the lemon for one hour. Add the sugar and dissolve it over the fire. Stir and simmer it for a few minutes. Strain into a basin and add the lemon juice. When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth. Whisk until the whole mixture is light and spongy. Then heap it on a glass dish. A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and choppe

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Floating Island.

Floating Island.

Method. —Cut the cake horizontally in slices. Spread them with jam. Place them on each other in the form of the cake, and spread the top with jam. Put the cake on a glass dish, and pour the custard over. Whip the whites of the eggs stiffly with the sugar, and heap on the top of the cake. Decorate with chopped pistachios and hundreds and thousands....

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Maraschino Cream.

Maraschino Cream.

Method. —Make the eggs and milk into a custard ( see Boiled Custard ). Add to it the sugar and melted gelatine. When it has cooled, mix it with the cream. Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit. When set, dip into hot water for a second or two, and turn it on to a glass dish....

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Pistachio Cream.

Pistachio Cream.

Method. —Pound the pistachios in a mortar, and rub them through a sieve. Then mix them with the cream. Add a few drops of vanilla, the sugar, and, last of all, the melted gelatine. Pour it into a wetted mould. When set, dip it into hot water for a second or two, and turn carefully on to a glass dish....

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Croquant of Oranges.

Croquant of Oranges.

Method. —Peel and divide six oranges into sections, and carefully remove the white skins. Dip each piece into the jelly, and line a plain round charlotte Russe tin with them. Place them to form a star in the bottom of the mould, and fill up any spaces with the chopped pistachio kernels. Add the juice of three oranges to the whipped cream. Mix in the sugar, and add, last of all, the melted gelatine. Pour the cream into the tin. When set, dip the tin in hot water to loosen the pieces of orange, an

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Chartreuse de Fruit.

Chartreuse de Fruit.

Method. —Line a plain charlotte Russe mould tastefully with slices of the different fruits, dipping each piece in the melted jelly. Then pour in a strawberry or any other cream ( see Strawberry Cream ). When set, dip the mould into very hot water for a second or two to loosen the fruit, and then turn them on to a glass or silver dish....

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Strawberry Charlotte.

Strawberry Charlotte.

Method. —Line a Charlotte Russe mould tastefully with the strawberries cut in half, dipping them in the jelly, and laying them in the tin with the cut side downwards. Fill the spaces with the pistachios. When the strawberries are quite firm, pour in some strawberry cream ( see Strawberry Cream ). When set, dip into very hot water for a second or two to loosen the fruit, and turn on to a glass or silver dish....

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Tipsy Cake.

Tipsy Cake.

Method. —Put the cake on a glass dish. Soak it with the sherry and brandy. Pour over the custard, and stick blanched almonds well over it....

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Trifle.

Trifle.

Method. —Cut the cake into slices an inch thick. Lay them on the bottom of a glass dish. Spread them with jam. Lay the macaroons on them. Cover them with sponge cakes. Soak them with the sherry and brandy, and cover with the custard. Whip the cream very stiffly with the sugar. Drain it on a sieve. Before serving, heap the whip on the top of the trifle. Decorate it with chopped pistachios, and hundreds and thousands....

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Apple Flummery.

Apple Flummery.

Method. —Cut up the apples, and stew them with the sugar, lemon, and water, until tender. Rub them through a hair sieve. While the apples are cooking, soak the gelatine in the cream. Then stir over the fire until the gelatine is quite dissolved. Add the cream and gelatine to the apple pulp, and beat all well together. Colour with cochineal, and pour into a wetted mould. When firm, dip for a second or two into very hot water, and then turn on to a glass dish....

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Apple Cream.

Apple Cream.

Method. —Wash the apples, and cut them into pieces. Put them into a stewpan with the lemon rind, sugar, wine, and water. Stew gently until they are quite tender. Then rub them through a hair sieve, and colour with cochineal. Boil the cream or milk and add it to the apple pulp. Beat them thoroughly together, and serve when cold in a glass dish....

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Alpine Snow.

Alpine Snow.

Method. —Wash the apples and cut them in pieces. Put them in a stewpan with the water, sugar, lemon rind and juice. Stew gently until quite tender. Then rub through a hair sieve. Whip the whites of the eggs. When the apple pulp is quite cold, add them to it, and beat until the mixture is a stiff froth. Colour prettily with cochineal, and heap on a glass dish....

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Welsh Custard.

Welsh Custard.

Method. —Wash and cut up the apples. Stew them until tender with the sugar, lemon rind and juice, ginger, and water. Rub them through a hair sieve (there should be about one pint of pulp if the stewing has been very gentle). Beat the eggs, and strain them into the apple pulp. Pour the custard into a jug. Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle. Stir occasionally while it is cooling, and serve in custard glasses or on a glass

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Cheap Custard.

Cheap Custard.

Method. —Put the milk and sugar on to boil. When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk. Boil, stirring all the time, for ten minutes. Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs. Stir again over the fire to cook the eggs, but take care they do not curdle. Flavour to taste, and when cold pour into custard glasses. A cheaper substitute for custard may be made by omitting the eggs....

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Arrowroot Custard.

Arrowroot Custard.

Method. —Boil the milk with the sugar. When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk. Stir until it boils and thickens. Then remove it from the fire, beat in the yolks and stir until they thicken....

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Plain Trifle.

Plain Trifle.

Method. —Boil the milk with the sugar. Beat the eggs, and stir the milk on to them. Strain into a jug. Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon. Then let it cool, stirring occasionally. Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias. Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly....

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Boiled Custard.

Boiled Custard.

Beat the yolks lightly. Pour the milk (not too hot) on them, stirring all the time. Strain the custard into a jug, which must be placed in a saucepan of boiling water. Stir until it coats the spoon. Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling. A cheaper custard may be made by substituting two whole eggs for the five yolks, or one whole egg and two yolks. The best cooks will sometimes fail in making soufflées, as their manufacture requi

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Steamed Soufflée.

Steamed Soufflée.

Method. —Well grease a soufflée-tin with butter. Fold a half sheet of kitchen paper in three. Brush it over with melted butter, and fasten it round the top of the tin, letting it come nearly three inches above it. Melt the butter in a small stewpan. Mix in the flour smoothly. Add the milk, and stir and cook well. Mix in the sugar, and beat in the yolks of three of the eggs, one by one. Add a little flavouring essence. Beat the whites of four eggs to a stiff froth, and stir them in lightly. Put t

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Cheese Fondu.

Cheese Fondu.

Method. —Prepare the tin as for a steamed soufflée. Melt the butter in a small stewpan. Mix in the flour smoothly, add the milk, and stir and cook well. Add the seasoning, and beat in the yolks of two of the eggs. Then mix in the grated cheese. Beat the whites of the three eggs to a stiff froth, and stir them in lightly. Put the mixture at once into the tin, and bake for twenty-five or thirty minutes. When done, it will be firm in the middle. Serve in the tin, with a napkin folded round it....

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Omelet Soufflée.

Omelet Soufflée.

Method. —Beat the yolks in a basin with the sugar, and add the essence. Whip up the whites as stiffly as possible, and mix them lightly with the yolks. Pour the mixture into a well-greased omelet-pan, and put it into a brisk oven for about three minutes, until of a pale-brown colour. Turn it on to a hot dish. Fold it over and serve quickly....

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A Savoury Omelet Soufflée.

A Savoury Omelet Soufflée.

May be made by omitting the flavouring essence, and substituting pepper and salt for the sugar. The omelet should then be served with a rich gravy poured round it....

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Cheese Ramequins.

Cheese Ramequins.

Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes....

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Batter for Fritters (Kromesky).

Batter for Fritters (Kromesky).

Method. —Put the flour into a basin. Make a hole in the middle, and put in the oil. Stir smoothly, adding the water by degrees. Beat until quite smooth. Then add the beaten white, stirring it in lightly....

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Apple Fritters.

Apple Fritters.

Pare some nice apples. Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter. Lay the rings in the batter, and cover them well with it. Lift them out with a skewer, and drop them into hot fat ( see French Frying ). When lightly browned on one side, turn them on to the other. Drain them on kitchen paper. Dish on a folded napkin, with castor sugar dusted over them....

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A Small Savoury Omelet.

A Small Savoury Omelet.

Method. —Break the eggs into a basin. Add to them the parsley, pepper, and salt. Melt the butter in a small omelet-pan. Beat the eggs very lightly, and pour them into the pan. Shake and stir the mixture vigorously until it begins to set. When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it. Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan. As

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Raw-beef Tea.

Raw-beef Tea.

Method. —Scrape the beef very finely, and remove the fat. Soak the beef in the water for about half an hour, moving it occasionally with a fork. When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained. This tea is better made from rump or beef steak. Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient. Be careful that the meat is perfectly sweet and good.

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Beef Tea.

Beef Tea.

Method. —Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top. Put the jar to stand in a saucepan of boiling water for four hours. Pour the tea from the beef, and remove the fat when cold; salt can be added to taste....

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Mutton Broth.

Mutton Broth.

Method. —Cut up the mutton, and put it into a saucepan with the water. Simmer gently for four hours. Then strain away from the meat, and set on one side to cool. When quite cold carefully remove the fat, and put the broth into a clean saucepan. Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed. As soon as the rice is cooked, the broth is ready. Add salt and pepper to taste....

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Clear Barley-water.

Clear Barley-water.

Method. —Wash the barley, and put it into a jug with the lemon peel. Pour the boiling water over it, and add the sugar. Let it stand until cold, and then strain it....

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Thick Barley-water.

Thick Barley-water.

Method. —Wash the barley, and put it into a saucepan With cold water. Boil for ten minutes. Then throw the water away, and wash the barley. This is to blanch it. If this were not done the barley water would have a dark-coloured, unpleasant appearance. Put it into a saucepan, with the quart of water, and boil gently for two hours. Sweeten to taste, and then strain it....

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Rice Water.

Rice Water.

Method. —Wash the rice well, and throw it into three pints of boiling water, with the cinnamon. Boil gently for two hours. Sweeten to taste, and strain....

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Apple Water.

Apple Water.

Method. —Peel and cut up the apples. Put them into a jug with the lemon peel and sugar. Pour over the boiling water, and cover close until cold; then strain it....

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Lemonade.

Lemonade.

Method. —Take the yellow part of the lemon peel, cut very thinly, from one of the lemons. Then remove the skin completely from them both. Cut them into slices, and remove the pips. Put the sliced lemon, thin peel, and sugar, into a jug; pour over the boiling water. Cover, until cold, and then strain....

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A Cup of Arrowroot.

A Cup of Arrowroot.

Method. —Put the milk into a saucepan on the fire to boil. Mix the arrowroot very smoothly with a little cold milk; when the milk boils pour in the arrowroot, and stir until the milk has thickened. Add sugar to taste. For water arrowroot, substitute water for milk....

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Arrowroot Pudding.

Arrowroot Pudding.

Method. —Beat the yolks one by one into the arrowroot, and add flavouring to taste. Beat the whites up stiffly, and stir them in lightly. Pour the mixture into a greased pie-dish. Bake for a few minutes, and serve as quickly as possible....

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Treacle Posset.

Treacle Posset.

Method. —Put the milk into a saucepan on the fire to boil. When boiling, pour in the treacle. This will curdle the milk. Let it boil up again, and then strain it....

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White-wine Whey.

White-wine Whey.

Method. —The same as in foregoing recipe. Sweeten to taste....

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Orangeade.

Orangeade.

Method. —Take the rind thinly from half an orange. Put it into a jug. Peel the oranges, and slice them, removing the pips. Put them into the jug. Pour the boiling water over, add the sugar, and cover closely until cold; then strain....

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Toast and Water.

Toast and Water.

Method. —Toast a piece of crust of bread nicely, being careful not to burn it. Plunge it into a jug of cold water, and let it stand for thirty minutes. Then strain the water from it....

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Sago Gruel.

Sago Gruel.

Method. —Wash the sago, and let it soak in the water for thirty minutes. Then simmer for about thirty minutes. Add the sugar, and it is ready....

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Prune Drink.

Prune Drink.

Method. —Cut the prunes in two. Boil them with the sugar in the water for one hour. Strain, and cover until cold....

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Rice Milk.

Rice Milk.

Method. —Wash the rice, and simmer in the milk, with the sugar, for one hour. Tapioca milk may be made in the same way. The crushed tapioca is the best....

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Suet and Milk.

Suet and Milk.

Method. —Chop the suet finely. Tie it loosely in muslin, and simmer in the milk for three-quarters of an hour; then strain....

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Invalids' Soup.

Invalids' Soup.

Method. —Put the beef-tea into a saucepan on the fire. When it boils, sprinkle in the tapioca; stir, and boil for about fifteen minutes. Then add the yolks of the eggs; stir until they thicken, but do not let the soup boil after the yolks of the eggs are in it, as that would curdle them....

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Gruel.

Gruel.

Method. —Put the water on the fire to boil. Mix the oatmeal smoothly with cold water. When the water in the saucepan boils, pour in the oatmeal, and stir well until it thickens. Then put it by the side of the fire, and stir occasionally, cooking it for quite half an hour....

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Bran Tea.

Bran Tea.

Method. —Boil the bran in the water for ten minutes. Dissolve the gum and honey in it, and strain it through muslin. This is a remedy for hoarseness....

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Linseed Tea.

Linseed Tea.

Method. —Put the linseed and sugar into a jug, with the thin rind and juice of the lemon. Pour boiling water over. Let it stand, and then strain. If the tea is preferred thick, two tablespoonfuls of the linseed may be boiled in the water....

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Boiled Apple-water.

Boiled Apple-water.

Method. —Wash the apples, and slice them. Put them, with the sugar and lemon rind, into the water. Boil gently for one hour. Then strain, and cover close until cold....

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Sole for an Invalid.

Sole for an Invalid.

Grease a baking-sheet with butter. Lay the sole on it. Cover with greased kitchen paper, and put it into a moderate oven for fifteen or twenty minutes, according to the size of the sole. If properly cooked, the sole will be as white and delicate as if it had been boiled. It may be served with or without a plain white sauce. Whiting, plaice, smelts, &amp;c., may be cooked in the same way....

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Chicken Fillets for an Invalid.

Chicken Fillets for an Invalid.

Cut some nice little fillets from the breast of a chicken, and cook them according to the directions in preceding recipe....

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Sweetbreads plainly boiled.

Sweetbreads plainly boiled.

Soak the sweetbreads in cold water for two hours. Then put them in boiling water for six minutes. Soak them again in cold water for twenty minutes. Put them into boiling water or broth, and simmer them gently for thirty minutes or more, until quite tender. Serve with or without a plain white sauce. Other dishes suitable for the convalescent will found under the following headings:—...

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Ox Tongue.

Ox Tongue.

Put it in lukewarm water; simmer for about three hours, until very tender. A very dry tongue may take four hours' gentle simmering. If very salt or much dried, soak for twelve hours before cooking. When tender, remove the skin and cover with glaze or fine raspings....

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Galantine of Fowl.

Galantine of Fowl.

Method. —Bone the fowl, mince the pork and veal finely, and season with pepper and salt. Fill the fowl with the stuffing, placing in the yolks and truffles. Shape the fowl nicely, and fasten it securely in a cloth. Boil it according to directions for boiling meat. When cooked, remove the cloth and put in a clean one, fastening it as before. Put it under pressure (not too much) until it is cold. Remove the cloth, glaze it, and garnish with aspic jelly....

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Galantine of Veal.

Galantine of Veal.

Breast of veal boned may be used instead of a fowl to make a galantine. Roll it round the stuffing and prepare it according to directions in preceding recipe....

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Galantine of Turkey.

Galantine of Turkey.

This may be prepared like Galantine of Fowl, using larger proportions for the stuffing....

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Lobster Salad.

Lobster Salad.

Method. —Remove the flesh from the body and claws of the lobster, and cut it in pieces. Let the lettuce be well washed and dried. Cut it up, and mix it with the lobster and some mayonnaise sauce. Put a border of chopped aspic on a dish. Heap the salad in the middle. Decorate the salad with pieces of endive and hard-boiled eggs cut in quarters....

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Miroton of Lobster.

Miroton of Lobster.

Method. —Cut the eggs at the bottom so that they will stand upright. Then cut them in quarters, lengthwise. Dip the ends in a little aspic jelly, or melted gelatine, and place them close together, in the form of a large circle on a flat dish with the white part inside. Remove the flesh from the body and claws of the lobster. Cut up the lettuce, and mix it with the lobster and mayonnaise . Heap the salad in the middle of the crown of eggs. Decorate it with endive, and put a border of aspic jelly

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Chicken Salad.

Chicken Salad.

Method. —Remove the skin of the chicken, and cut it into dice. Cut up the celery into half-inch lengths, taking half as much celery as chicken. Cut up the lettuce, and mix the chicken, celery, and lettuce together with the mayonnaise . Put them into a salad-bowl, or heap on a dish. Decorate with endive, beetroot, and hard-boiled eggs....

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Mayonnaise of Salmon.

Mayonnaise of Salmon.

Method. —Break the salmon into flakes, removing the bones. Cut up the lettuce, and mix the salad with the mayonnaise sauce. Heap it lightly on a dish. Decorate prettily with endive, and put some hard-boiled eggs, cut into quarters, round it; also, if liked, a border of aspic jelly....

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Oyster Salad.

Oyster Salad.

Method. —Wash the lettuce, and cut it coarsely. Wash, and cut the celery into one-inch lengths, Trim the oysters, and mix them with the salad. Put the mixture into a salad-bowl, and pour over the mayonnaise or dressing....

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Celery Salad.

Celery Salad.

Method. —Wash the celery, and cut it into half-inch lengths. Put them in a salad-bowl, and pour the dressing over. Garnish with a border of beetroot....

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Tomato Salad.

Tomato Salad.

Method. —Slice the tomatoes and lay them on a glass dish. Sprinkle them with the parsley. Mix the oil and vinegar with pepper and salt, and pour over them....

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Cauliflower Salad.

Cauliflower Salad.

Method. —Divide the cauliflower into tufts, and remove the green leaves. Place them on a dish, and pour the dressing over them. Garnish with beetroot....

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Potato Salad.

Potato Salad.

Method. —Slice the potatoes and onion thinly. Lay them on a dish, and pour the dressing over. If preferred, the onion may be omitted....

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Haricot Salad.

Haricot Salad.

Method. —Lay the beans in a dish. Sprinkle them with the parsley. Mix the oil and vinegar with the pepper and salt, and pour over them....

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Lentil Salad.

Lentil Salad.

Method. —Lay the lentils in a dish. Sprinkle them with the chopped parsley. Mix the oil and vinegar with the pepper and salt, and pour over them....

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Mixed Salad.

Mixed Salad.

Method. —Cut the vegetables into small dice. Place them in a salad bowl. Mix the oil and vinegar with the pepper and salt, and pour over them....

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Spring Salad.

Spring Salad.

Method. —Wash the vegetables well; put them in a draught to dry them quickly. Then cut them rather coarsely. Put them into a salad-bowl. Pour over the dressing, and garnish with hard-boiled eggs and beetroot. For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre. Decorate with sprigs of endive, placing a large tuft at the top. Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot. Finish off with a bo

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Cheese Pâtés.

Cheese Pâtés.

Method. —Cut the bread in slices of one inch in thickness. Stamp into rounds with a circular pastry-cutter; scoop out the inside, making little nests of them. Fry in hot fat ( see French Frying ); drain them on kitchen paper. Put them inside the oven to keep hot. Put the butter and water into a saucepan on the fire to boil. When boiling, stir in sufficient crumbs to make the mixture stiff. Beat in the yolk, add pepper, salt, and cayenne; and stir in the cheese. Pile the mixture on the cases; spr

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Welsh Rare-bit.

Welsh Rare-bit.

Method. —Toast the bread and keep it quite hot. Cut the cheese into very thin pieces. Put it in a saucepan with the butter; pepper and salt to taste. Stir until it has melted, then mix in the yolk. Spread it on the toast, and brown before the fire....

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Toasted Cheese.

Toasted Cheese.

Method. —Toast the cheese nicely, and lay it quickly on hot toast. Spread a little mustard thinly over it, with pepper and salt, and serve very hot....

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Cheese Pudding.

Cheese Pudding.

Method. —Put the crumbs into a basin. Boil the milk; pour it over them, and let them soak. Then add the yolks of the three eggs, the grated cheese, and seasoning. Beat the whites of the eggs to a stiff froth and stir them in lightly. Pour the mixture into a greased pie-dish, and bake in a quick oven until well thrown up and brown....

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Macaroni and Cheese.

Macaroni and Cheese.

Method. —Break the macaroni into small pieces, and boil in a quart of water for thirty minutes or more until the macaroni is tender. Then strain away the water. Melt the butter in a stewpan. Mix in the flour smoothly. Pour in the milk, stir, and boil well. Then put in the macaroni, seasoning, and half the cheese. Put the mixture into a greased pie-dish. Sprinkle the remainder of the cheese over it, and bake in a quick oven until brown....

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Macaroni Stewed in Milk.

Macaroni Stewed in Milk.

Method. —Break the macaroni, and boil it in one quart of water for thirty minutes. Then strain away the water, and pour in the milk. Stew gently, stirring occasionally for thirty minutes. This may be eaten with jam, sugar, treacle, stewed fruit, &amp;c....

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Macaroni Stewed in Stock.

Macaroni Stewed in Stock.

Prepare according to directions in the preceding recipe, using stock instead of milk. Macaroni is very good plainly boiled and served as a vegetable with roasted or stewed meat....

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Savoury Rice.

Savoury Rice.

Method. —Boil the onion until tender, then chop it finely. Wash the rice, and boil it in the meat liquor with the chopped onion until tender. Add pepper and salt to taste....

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Cheese Sandwiches.

Cheese Sandwiches.

Method. —Beat the yolks well with the butter; add the cheese and seasoning. Spread the mixture on the two pieces of buttered bread, and place the others over....

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Rice Stewed with Cheese.

Rice Stewed with Cheese.

Method. —Boil the rice gently in the water for half an hour, then add the milk and cheese and boil gently for half an hour more....

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Stewed Normandy Pippins.

Stewed Normandy Pippins.

Method. —Soak the pippins in the water. Then stew them with the sugar for one hour or more until quite soft. Place them on a glass dish and pour the syrup over them....

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Croutons of Bread for Soup.

Croutons of Bread for Soup.

Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat ( see French Frying ), a golden brown colour. Drain on kitchen paper and serve on a folded napkin....

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Toasted Bread for Soup.

Toasted Bread for Soup.

Cut toasted bread into small dice, put them on a baking-tin and place them in a quick oven for a few minutes. Serve on a folded napkin....

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Bread-crumbs.

Bread-crumbs.

These are best made by rubbing stale bread through a wire sieve, or the crumb of stale bread may be dried in a slow oven and pounded for crumbs....

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Browned Bread-crumbs.

Browned Bread-crumbs.

These can be made from white crumbs, which should be put on a baking-tin and baked a golden brown colour in the oven; or the crusts of stale bread can be dried in a slow oven and pounded. Raspings can be used, but they should be rubbed through a wire sieve....

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Browned Crumbs for Game.

Browned Crumbs for Game.

Put white crumbs into a frying-pan with a little butter, and stir until they are lightly browned....

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Macédoine of Vegetables.

Macédoine of Vegetables.

Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen. Mix them with nicely boiled green peas and French beans. In the winter Moir's Macédoine of Cooked Vegetables, sold in tins, will be found very convenient....

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Pickle for Meat.

Pickle for Meat.

Method. —Put the salt, sugar, and saltpetre into a large saucepan with the water. Put it on the fire, bring it to the boil, and let it boil for five minutes. It must be kept well skimmed. Strain it into a large tub or basin. When the pickle is quite cold, meat can be put into it....

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Fried Parsley.

Fried Parsley.

Choose nice green parsley, wash and dry it, and pick it from the stalk; put it into a wire spoon or basket, and fry in hot fat ( see French Frying ). It must be removed directly it is crisp or it will discolour; drain it on kitchen paper, and sprinkle it with salt. Parsley that has been frozen will turn black in frying....

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Rendering down Fat.

Rendering down Fat.

Method. —Cut the fat into small pieces. Put it into a large saucepan and cover with water. Boil for one hour with the lid on the saucepan, that the steam may whiten the fat. Then remove the lid, and boil steadily until the water has evaporated, and the fat melted out of the pieces. Stir occasionally to prevent the fat sticking to the bottom of the saucepan and burning. When the fat is ready, let it cool a little, and then strain it. The pieces should be well pressed to squeeze out all the fat. T

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To clarify Dripping.

To clarify Dripping.

Melt the dripping and pour it into cold water. When cold, scrape off the sediment which will be found at the bottom....

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To clarify Butter.

To clarify Butter.

Boil the butter, and remove the curd as it rises....

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To blanch Almonds and Pistachio Kernels.

To blanch Almonds and Pistachio Kernels.

Put them into cold water, and bring it to boiling point. Then remove their skins. Almonds should afterwards be thrown into cold water to preserve their colour....

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Scraps of Bread.

Scraps of Bread.

These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup....

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Cold Potatoes.

Cold Potatoes.

These may be mashed and baked in a pie-dish, or made into balls and fried or baked; they may also be sliced and made into French salad, or used to thicken soup....

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Scraps of Meat.

Scraps of Meat.

If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot....

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Fat, cooked or uncooked.

Fat, cooked or uncooked.

This can be cut in pieces and rendered down ( see Rendering down Fat ). It can be used for frying, plain pastry, and cakes....

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Fat Skimmings from the Stock-pot.

Fat Skimmings from the Stock-pot.

This is excellent to fry cutlets, &amp;c., in, and can be used instead of butter....

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Dripping.

Dripping.

Clarify it and use it for frying, plain cakes, and pastry....

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Scraps of Cheese.

Scraps of Cheese.

Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, pâtés , &amp;c....

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Cold Vegetables.

Cold Vegetables.

If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot....

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Water in which Vegetables have been boiled.

Water in which Vegetables have been boiled.

Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables....

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Boilings from Meats.

Boilings from Meats.

These, if not too salt, can be used to make pea, lentil, and other vegetable soups....

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Veal Stuffing.

Veal Stuffing.

Method. —Mix all the ingredients with the egg well beaten. A little grated lemon rind and juice improves the flavour....

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Sage-and-Onion Stuffing.

Sage-and-Onion Stuffing.

Method. —Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away. Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves. Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt....

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Quenelle Forcemeat.

Quenelle Forcemeat.

See Quenelles of Veal....

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Forcemeat Balls.

Forcemeat Balls.

These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat....

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Imitation Foie Gras.

Imitation Foie Gras.

Method. —Slice the liver, bacon, and vegetables. Put them into a frying-pan and cook (turning frequently) until the liver is quite tender. Care must be taken that the liver does not fry brown. Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve....

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Strawberry Jam.

Strawberry Jam.

Method. —Take the stalks from the strawberries and put them in a preserving pan. Stir and boil for thirty minutes on a moderate fire. Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens. Remove all the scum as it rises. Put the jam into pots and cover close....

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Raspberry Jam.

Raspberry Jam.

Method. —Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time. Add the sugar broken into lumps, and boil for about thirty minutes longer, or until the jam will set. Remove all the scum carefully....

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Rhubarb Jam.

Rhubarb Jam.

Method. —Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently at first, then more quickly, skimming frequently. When it will set it is ready....

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Red Gooseberry Jam.

Red Gooseberry Jam.

Method. —Take the heads and stalks from the gooseberries and put them in a pan, allowing a quarter of a pint of water to every pound of gooseberries. Put the gooseberries into a preserving-pan. Stir and boil for fifteen minutes. Then add the sugar. Continue stirring until the jam is set, skimming frequently. Put it into pots and cover close....

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Damson Jam.

Damson Jam.

Method. —Boil for thirty minutes. Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes longer, or until the jam will set. Put into pots and cover close....

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Black-currant Jam.

Black-currant Jam.

Method. —Boil the fruit and sugar together until the jam will set, skimming all the time....

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