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P R E F A C E .

LTHOUGH COOKERY, as a subject, has made much progress during the last decade, it is still, unfortunately, often placed on a different platform from almost any other

aubject ; consequently the old mistaken ideas are yet extant, e.g., persons who think the exact measurements and fit of their .garments indispensable, look upon cookery as a mntter of instinct .only, exact weights and measurelnents as superfluous, and oli! .broken stoves, with a scarcity of utensils, :L neressdy .' Tl~e same ,class of people would most strenuously object to D house designe11 and h i l t without proper regard to exactitude in meas~~rernents, &c., :111d to the furniture made without proper Cr with broktu .tools ! Again, it is urged thnt the cookery curriculum s!lculR compnse little else hut s t em and patato coolciug ; but would this be tcnclling the sul)jtct o i cookery 'i It is forgotten tllat the n1ow a cook knows inhlliysntly, the more thrifty and economical she can be (on the principle that the more a teacher knows of her subject the better she call simplify it) ; and that ignorance is the soul of waste, both as to time and material, would scweely be disputed in any other work. On the other hand, it is .son~etimes objected timt the Scllool Board course is too circumscribed, and not snggestive enough. These objections, it is hoped, are met in the present syllabus. The first course has k e n made as element>ary and economical as possible, consistent. with the necessity of making it sufficiently comprehensive and general. Various suggestire footnotes have been appended to many of the receipts to prevent a too narrow interpretation. Dishes slightly in atlvance of these are given for those pupils who a,re fortunate enongh to remain at school, and go through a second come of cookery lessons.

E. BRIWS. LVOV., 1890.

C O N T E N T S . c

PAG 4

SYLLABUS TO FIRST COURSE OF INSTRU~TION . . . T

RECEIPTS FOR DISHES IN FIRST COURSE OF INSTRUCTION 9

. SYLLABUS TO SECOND COURSE OF INSTRUCTION . . 53

RECEIPTS FOR DISHES IN SECOND COURSE OF INSTRUCTION 55 c

INTRODUCTION TO GENERAL AXIOMS FOR P- COOKERY 92

QENERAL AXIOMS FOR PLAIN COOKERI- . . 93

NOTES ON BOILING POTATOES . . 101

NOTES ON ROASTING MEAT . . . . 102

INDEX TO RECEIPTS. . . . . 104

INDEX TO AXIOMS . . . . . . . . 10s.

uur JfÁhmtt for Xawbon.

SCHOOL M A N A G E M E N T D E P A R T M E N T .

THE PLBS OF TEACHING. 1. Each lesson oi)c11s nit11 questions bascd on t!le " dsionls for

Plain Cookery," p a y $13 (d1icIl c ~ ~ ~ b r n c e t;lc I J :~ l j I lh or principles requiring spcciai enlplusis), give11 in the previous lesson.

2. The demonstration of the day's lesson then follow for 1 111lur, during which there is m d ic tu f im, E:] that the wlmle 'attention of the girls is given to the tencltc'r, tlìus enahling her 'to give the reasons and esplnnntions in a more connected form. 'l'his plan also affords more scope for the erercisc of the teacher's intelligence, and hence that of her puplls, TThich was interfered with by the more lnechanica,l method of merely dictating receipts while preparing the dishes.

B. At the close of the demollstrnticjn t he clnss is qp in questioned on the " Axioms " for the day's lesson.

4. The class is then divided into two rletnchments, the first p c t i s i n g o m hoz^, the second occnpyi11g the last half-hour in dishing up tlle dishes d i c h are ready, making any sauces required (in which much practice is necessary), washmg up,

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1 n g knives, scrubbing, etc. This order is reversed a h week $,o equalise the amount of practice. While the first 12 girls are pmctising, the second copy the day’s “Axioms” from the large slleeh-into an exercise book kept especially for this purpose ; any spre time may be used in coeying Receipts from the printed Book of Receipts,* into another exercise book,? which they may take hume to enable them to practise, and in which they are encwraged as much as possihle.

N.B.-As there are almnys some Pupils who do not obtain lpriaes the seyarate small copies of “ Axioms ” are given to these M( haz&, but this is not neressary, where they do gain a prize, ns th8 Axioms are incorporated with the Receipt Book, because they XE frequently referred to in it, to save repetition.

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The Receipt Book for this purpose is strongly bound, 12 copies OE mhioh are allowed for each Centre, but care is necessary, as the girls daatroy and disfigure them very much sometimes. To obviate this dì ìulty and to help the teacher in finding out the culprits, the receipta han, been arranged consecutively according to the syllabuses, so that the booka can be strapped down with elastic bands on the pages for the lesson.

t The g‘ Axiom ” exercises are corrected by the teachers ; them corrections are ncccsserily furv flow thsy arc ccpiuil anii not iiititatcil. Aa &he receipt exercise books are allowed to be taken home, these are nok wxlwtea

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E~TJLABUS OF LESSONS FOR THE FIRST COURSE.

N.B.-The numbera in brackets refer to the numbers of the rules in the General Axioms for Plain Cookely. (See page ) LESSOX

l-First Rules for Cookery (1). Vegetable Soup (2). Egg Snow for Invalids. Eggs Cooked in Two Ways.

2-Boiled and Steamed Potatoes (3). Baked Bread Pudding. 3-Shepherd’s Pie. Baking Powder. Boiled Suet Pudding (4). 4-Roast Meat, and Rules for Dry Roasting (5 and 6)-

Yorkshire Pudding. To Clarify Dripping. &Boiled Fish and Sance (7 and 8). Fish Cakes. 6-Pea Soup (9). Seed or Currant Cake. 7-Minced Meat with Mashed Potatoes (1 O). Coffee (1 9). 8-Roiled Meat (12). Caper or Onion Sancc (8). Rice Pudding. %Leg of Beef Stew (Iӕ). Rock Cakes (l;$).

lo-(@) Meat Pie and Pntties(Sh0rtPastry) (14). Hunter Pudding

11-Fish Fned in Batter (15). Scones. 12-Potato Soup (23). Bread with Yeast (l!’). 13-(n) Meat Pndding. Brown Bread or Baking Powder Bread( 17).

14-Baked Haddock. Beef Tea (18). Porridge (11). 15-(n) Toad in The Hole (20). Pancakes. Gruel.

16-Haricot Beans (either way) (21). Baked Potatoes (22).

17-Insh Stew. Boiled Greens (24) l’oachecl Eggs. 18-Lentil Soup. Sausage Rolls (Flaky Pastry) (25). Friedsausage. 19-(a) Liver and Bacon, or Tripe and Onions. Tapioca or

( b ) Fruit Pie for Practice.

( h ) Fruit Pudding for Practice.

( h ) Fru i t Baked in Batter for Practice.

Rolp .PoIv Puddinc

Sago Pudding (26). (b) Bacon and Eggs for Practice

20-Broiled Chops or Steak (28). Baked Dumplings or Turnovers. Cocoa.

RESERVE DISHES. Stewed Beef and Rice. Cornish Pasties. Boiled Cmliflnwer. Barley Wn,ter. Lemonade.

SEASON DISHES. Plum Puddlng. Mince Ples. Orange Marmalade. hckled Cabbase. Sd&. Jam.

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This Syllabus is based on the following Rules:- &. That the lessons graduate from the simplest dishes, just aa

the- tembg of any other subject should proceed from the ele- mentary to the advanced. I

2. That all new classes commence with the first lesson and proceed in regular order, instead of beginning with the same Iesson as those who have passed through part of a course.

3. That all the ‘‘ Cookery Axioms” already formulated be included in this syllabus. 4. That in the case of Season Dishes none be omitted that ‘have

these special “Axioms,” unkss they have been given in a previous lesson.

5. Dishes bracketed thus (t) indicate that the second (b) may be used for practice, because the general metllod is the same for both, and that the @t dish (a)-which, hobyever, must be demon- struted-is usually difticult to dispose of, especially in the sfternoon.

B. That two dishes requiring the same method should not occur in oue lesson : e.!/., Shepherd’s Pie and Milk Pudding. As these would both necessitate the use of ovens and pie-dishes, confusion might be caused, especially with young teachers.

7. The dishes demonsbrated must be practised, but if some of t1.e lessons, though enough for demonstration, should not prove sufficient for practice, dishes may be added from former lessons. T i t h this obj:;ci ;n icw G Ù X XL.LLL Jid1c.s arc art-ugtd p i u r Lo roasting and boiling meat ; and this also obviates the difficulty of disposing of the meat.

N.B.-Lesson No. 1 is arranged with the idea of introducing albumen in its simplest forni, when an egg will be cooked under boiling point, and another will be cooked by the usual plan of boiling 34 minutes, to illustrate the effect of a higher degree c;f heat upon the albumen. This illustration will be the guiding principle in cooking meat a,nd vegetables, The Egg Snow is be tasted by the girls, and is intended to make the first lcsson M popular and attractive as possible. Reserve Dishes are to be taken at the 21st and 22nd lessons, heca,nse the Syllabus only cmmprises twenty, and the course consists of twenty-two.

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RECEIPTS.

VEGETABLE SOUP. ~ ~ ~ e d Ì m f s -

1 large carrot. 4 large potatoes (parboiled).

A few celery leaves, or strip of celery.

1 small turnip. 1 teaspoonful brown sugar 1 large onion (parboiled or (if liked).

scalded).* 1 teaspoonful of ßalt ’ or to 1 oz. dripping. 5 teaspoonful of pepper ) taste.

Uet?Lod.-Wash all the vegetables except the onion. Peel the onion and the potatoes before parboiling ; peel the turnip also, and scrdpe the carrot sud celery. L ~ c ~ ~ out them all into very small pieces. Melt the dlipping in a saucepan, add the T-egetables and simmer them about 10 minutes, stirring occasionally to prevent burning then add the water and salt, and simmer 1 hour or until quite soft. Skim off the fat, season to taste, and serve.- To parboil potatoes : Simmer them whole about 5 minutes.

N.B.-(l) It is an improvement to strain this through a wire sieve or colandcr into a basin, and rub the vegetables through with a wooden spoon. Then pour the whole back into the saucepan ; just let it boil, stirring a few times, and serve with toasted bread.

*(2) See ‘‘ Axioms ” (23) The observance of this rule makes aoups, stews, and any dishes containing onions more digestible. Scalding them does not draw out quite 80 UÜ& of the oil, h t if to be fried they are easier to ’urowu &an w j l ~ par’uoiieci.

1 3 pints boiling water.

S> Li parsnip Or ar;y veget;able in ~ : ‘ : I ~ ~ I ~ ~n:; ¡>e ~.d:bif,

is better to add more pepper last thing, because it loaea i t5 xctm3 .rith h g woki:Ig

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EGG sxom FOR IXVALIDS. Ihpeaknts-

1 egg (fresh). 1 tablespoonful milk.

Y I 1 teaspoonful sugar, or to taste. Orange or lemon juice to taste.

Nefhod-Separate the egg, put the yolk into a snlall basin and the white on to a plate, beat the latter to a stiff froth with a knife. Add the sugar, milk, and juice to the yolk and beat we]], then stir the white in rery lightly and serve it in a clean bright tumbler, or a small glass dis!l.

N.B.-(l) This is a very palatable form of taking- raw eggs, and the flavouring can be varied by any simple fruit syrup, or the juice pressed from any fresh fruit.

(2) Always break eggs into a cup or basin before using them, to see if they are good.

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A LIGHT DIGESTIBLE METHOD FOB COOKIE@ EGGS.

Method.--PIace the egg in a saucepan of boiliny mt t r , put the lid on ; then more it n t once from the fire, ancl Ict it s m ~ d on the hearth for about (i minutcs.

When a nmtilw is cooked, a longer time is required, bccause each addltiollnl egg lowrs the degree of heat-thus for 6 eggs allow- about 12 minnt'es. Qulte ncm lald eggs takc a minute or LWO longer ; but olle of the advantages of this metllocl is, that a few minutes longer does not make them harder, because the lm: 1s decreasing a'll the time.

N.B.-The obJect of this mode is to prevent the dbumen being hardened by boiling heat, thus rendering It much easier of dlpest~on, and very suitable for invalids, and js frequently recommended by medlcal men. The white ml1 be deliciously soft and creamy, and another egg should be cooked by the usual lnethod of 34 nxnutes' boiling to show the difference in the White to the class.

BOILED AND STEAMED POTATOES. See "Axioms" (3), page 93, and special notcs 011 potato

Cooking, page 101.

1 lb. any scraps bread. lb. sugar. Nutmeg or any spice t o tsst-,

2 lb. currants or sultanas. A little salt, and dripping tG

1 oz. finely-chullped met or 1 grease the &h.

' SHEPHERD'S PIE. haredien is-

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adding enough milk to make them moist, and a little salt. Line the bottom of a pie-dish or baking-tin with potato, put the weat ín, pour a few tablespoonfuls of hot gravy over, and pile the remainder of the potato on the top as lightly as possible. Finish it with a fork, and bake in a hot oven about 20 minutes, browning it nicely.

Y.B.-(l) Wllcn the dish is lined with potato the heat cannot reach the meat as readily as if it n-ere nt the bottom, and so i t is hot hardened. Ree Axioms for Cold Ment Cdokery ” (10). For the ßame reasan the meat is dredged with flour to protect it before adding the salt, as the salt hardens i t also.

(2) If the potato is not browned in the 20 minutes, place i t before the fire, as cold meat sin~ply requires heating though.

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BONE !TOCI< OR GRA4VY. Ikgred6nts-

Bones, cooked or uncooked. 1 onion stuck with four cloves. i small carrot.

JIdhod.-Chop the bones a little (if uncooked, vas11 in a little Farm water), then pnt, then1 with the onion, carrot. sugar and mlt, m a large saucepan, and just cover with c.o?cZ m-ater. Sinmer for 6 or G hours, removing the scum as it +es. When the bones look dry and full of little holes, the goodness has all beeu extracted. ri’t’min the stc& into a basin, a:ld m l m cold remove all the fat. T t is then ready for use.

N.B.-This will do for soups, stews, hashes, gravies. &c.

BAKING POWDER. Jn.qrdkts--

4 lb. rice-flour OF corn-flour. 6 oz. bi-carbonate of soda. I 4 oz. cream of tartar.

4 oz. tartaric acid.

Method.-Mix the rice-flour and soda well together on a sheet of clean paper ; crush the lumps out with a rolling-pin, then add the tartaric acid and mix well again. Pass it through a hair or wire sieve, if there be one ; if not, mix and roll well again. Then put it into a bottle or canister, and keep it well corked.

not be n-asted. (3) In hot wathttr the suet is better not chopped, hut roll It.

with a little flour after shredding it, and rub it into t l ~ c flour very light,ly with the fingers. (4) The grated rillcl u ~ l c l juice of n lenlon and n little more

gugar malm this into a plain Lemon Pudding : or n litlle gir!ger ma,y be used.

( 5 ) The exact quantity of Fater or milk is not given, becanse ßo much depends on the quality of thc flour. T l~ is also applies to any farinaceous food.

ROAST MEAT AND DRY ROASTING.

GRAVY FOR EOAST MEAT.

Method-When the meat is cooked put it on a hot dish, and pour the dripping into a jar. Pour about a gill of hot stock or water into the dripping-pan, scraping the brown particles off, which adhere to the pan, and which colour the gravy. Strain and pour it round the meat, not over it, or it would not be crisp but sodden. Salt must not on any account be sprinkled on the meat to make gravy, for when the gravy is drawn from the meat the htter bewmes dry and indigestible.

N.B.-(l) The gravy will& a richer brown if, in making the

(2) A plain stock without vegetables can be made for plain stock, the skin is left on the onion.

roasts, if preferred.

YORKSHIRE PUDDING. Jngredients-

& lb. of flour. 1 or 2 eggs. Dripping. 1 pint of milk. l A pinch of salt.

Jfethod.-Mix the flour and salt in a basin, and make a hole in the eentre. Break the egg into another basin, and add it to the flour, then put half the milk to it very gradually, stirring [Inti1 it is smooth, and beat well. Add the remainder of the milk i n the same way, and let it stand an hour, if possible, before cooking. Just cover the bottom of the baking-tin with hot fat from the meat ; pour the batter in, and bake about &-hour before the fire if roasting meat, or in a quick oven.

N.B.-(l) Eggs should always be broken into separate basins, lest they be not good.

(2) This receipt also makes a plain boiled Batter Pudding, and it can be turned into a Black Cap pudding by the addition of B 1 lb. of currants. Boil 14 horn, or steam 2 h o w .

15 1 TO OLARIFY DRIPPING.

Ingraisnts- Dqpping. Boiling weter.

Nethod.-Put the dripping into a saucepan, with sufficient rater to cover it well ; let it boll fast about 20 mnutes , then p n r the whole Into a basm or Jar ; let I t remain until i t IS cold :ml the dripping firm. Raise the cake of dripping w t h a lmfe.

away the water, and scrape off any sediment. If the fat IR umt at all, a little soda should be adtlccl.

S. B.-(l) If the dripping stands loo long ~rhen It I R cold a l ~ l firm it n111 absorb the water, and will then require to be put Into a slow o w n to allow the vater to evaporate.

(2) In hot mnther, hen it 1s clifficult to gct the d r ~ p p ~ n g firm, I t 1s a good plan t:) l h c e the 1%" ot cl~~ipplng, hen coolmg, in a L ~ a l of cold water.

(3) If clarified clriplmg bc bcatcn tu a cream, it is very good tor sllort pastry and vdxs.

(4) Another mode of clarifying drqqmg IS to pour the drlpplllg mlwn hot into cold Vater, hut ( l o not hoil it ; then treat it 3s for inethood 1. 'This nlude, however, dues n u t purify so well.

TO CLARIFY FAT.

$ny scraps of fat cooked or uncooked. Ingretlien fs-

pint cold water.

~~Iethod.--dny scraps of fat from beef, mutton, pork, or veal may be clarified together. Cut the fat illto small pieces. ant1 put it into a saucepan vith the m t e r , leaw t'he lid 08, und boil gently about 1 hour, or until the water has quite evaporated, wllen the fat will be clear and tllc slim Le shrivelled and dry.

Y.B.-(l) The quantity of m t c r given creates sufficient steam

( 2 ) Beef fat 1s better for cakes and pastry ; mutton is harder, to clarify 3 or :3 lb. of fat.

aud better for frying purp-ses.

1 G 17

water, add the fish water (strained) gradually, stirring well, then

I fish. If parsley is added, it should be washed and well dried j before chopping, and should not be put into the sauce until it hae

! put into a small saucepan, stir until it boils, and serve with the

$oiled, or the acid of the vinegar will turn it brown.

RT.I3.-(1) Butter is not really required when the fish water ia used, especially when the fins have been used also, because there is a little jelly in them which helps to enrich the sauce.

(2) Turbot is cooked with the fins on because they are so rich in this gelatinous substance.

(3) If butter is used 1 oz. will be required, and then the sauce must I)e made according to the method for melted butter. see page 2 6 .

TO BOIL FISB. Ingredients-

2 or 3 lb. of any kind of fish I 1 tablespoonful vinegar (if

1 pint hot wat-'r. j 6 peppercorns.

(either white or oily fish can I liked). b,? boiled). I 1 small teafipoonful salt.

&f/L.o&-If it is tis11 with scales, scrape it, and if n whole one, take the eyes out, cut off the fins (wash and preserve tlle~n), 1~111ove the inside, wash i t in cold water, and take it out at once.

Put the pint of water int a fish-kettle or saucepan! add the vinegar, salt, peppercorns, a n i fins ; when it is qnite hot, lay the fish in, aud cook z'ery gellfly indeed. Try it with a skewer after a few minutes-if tllc s l x ~ ~ e r separates the flesh easily, it is clone- and take it up carefully af OIZCP, as it will quickly fai1 to piecis and lose flavour if it is cooked to9 long. Serve it 011 a very hot d id ì .

N.B.-(l) See that the fish is fresh (stale fish is nlc'st un- wlolesomc, and therefore not cl1esp :It m y price) : test i t l>y pressing the fingers on the flesh. If it is firm ant1 clastic allcl Eprings l)ack, it IS good, but, if it is soft and an impression is made, it is stale.

(2) E o special time can be giren for cooking fish, becanse mow clepcnds on the thickness and kind of fis11 tllan the exact weight. A long flat fish weighing the same, would require less cooking than a small thick piece.

(3) 9 s fish contains n large proportion of water, only jest, Rnfficient to create stem1 is rcauired for cn~l;b,- it,. 1'1 e il^\ LI" is lost to a great extent in a large quantity of water, and the fish is not, so light and digestible. A further advantage of this mode is that the skin of the fish mill not be cracked by putting it into boiling water, as it does not nearly cover the fish, and thus the goodness is retained ; but the rule for gentle cooking must be carefully observed. (4) The dish should be very hot for serving it on, and, when an

old tablecloth is done with, there is sometimes a small whole piece left, which will make into a napkin for serving it on.

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PLAIN SAUCE FOB BOILED FISH. In ,~ed ie~ l t s -

pint of the water the fish is oooked in. Method-Mis the flour quite smooth with a very iittle cold

1 tablespoonful flour.

FISH CAKES. Jngredimts-

1 lb. aooked fish (any saraps).

1 tablespoonful milk, or 1 os. 1 lb. mashed potatoes (wazm).

2 eggs (not required If the butter.

mixture is baked).

4 teaspoonfnl salt or to teaspoonful prpper 1 taste.

Barsley. Frying fat (clarified m u t h

Bread c r n m k fat, or m e t , or lard).

Nefhod.--Put plenty of clarified dripping or lard into a sauml);lll (a low stewpan is the bmt) to heat grudually. Remove any skill or bones from the fish, and shred it finely with two forks. €'ut the potatoes, wlt and pepper into B basin ; add the milk (if butter is d, melt it before adding it) and one egg to bind it,, a d mix thoroughly ; but do not make it too moist. Stir the fi&

, in lightly, divide the mixture into srmll portions,

' Put the bread crumbs on a sheet of c l a n paper. Beat the other l egg on a plate, brush the cakes omr with i t , and dip them in the I crumbs. Try the fat, and if hot enough, f r y them about ¡ 5 minutes; drain on kitchen paper, and cover with paper also, Í absorb the fat. Arrange on a hot dish.

l with n knife on a floured board inta cttkes about 1 mch t c$. it

X.E.-(l) Any dish cmtaining cooked potatocs will be mu& bghter if they are warmd. An m y method for warming than

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(if they are noi just cooked) is to put them in a basin, and place i t over a saucepan of boiling water. This prevents them getting dry, which they would be liable to in an oven.

(2) Frying is a quick .method of cooking, though not an economical one ; but this mixture is very good baked. Pile it in, a greased dripping-pan, and bake about 30 minutes in the oven or before the fire. The egg, bread crumbs and frying fat would then, be dispensed with.

(3) Fat for frying should be free from salt as possible. as the^ salt prevents browning, so that 7 c arified mutton fat and clarified1 dripping are both very good for this purpose.

PEA SOUP. Inqredhnts-

1 pint split peas. l turnip. Two penn worth cooked or 1 carrot.

2 quarts cold water.

+ oz. dripping.

celery leaves or seeds.

2 onions (parboiled and Pepper to taste. chopped finely). Mint and toast.

uncookegbones.

or 2 quarts of bone stock.

A strip of oelery, or B few,

1 teaspoonful brown sugar. 1 ,, selt.

Method-Wash the peas and soak them overnight in 2 quarts. of cold water. Put the peas into a eaucepan with the water in which they have been soaked, the bones, and the salt, sugar and: drip ing (the latter helps to soften the peas), let it heat very. slowfy ; this will also make the peas soften more readily. Skin! it well before it boils, bccause the action of boiling will carry the. Bcum down, and the soup will not be so good. Prepare the. vegetables, and cut them into small squares ; add them when the . BOUP boils and simmer very gently about 2 hours, or until the pew. are reduced to a pulp. Then take the bones out, semon to taste. and serve with powdered mint and squares of toast.

N.B.-@) The soup is much improved by pwing it through a. wire sieve, before the mint is added.

(2) This will be a richer and better soup if the bone stock is. made wording to the receipt page 12.

(3) The bones must not be put into boiIing water, or soup, or the nourishment will not be extracted. 4

(4) Sometimes the peas will do without soaking, if they are not. too old.

SEED CAKE (VERY PLAIN).

10 oz. flour.

1 egg. A pinch of salt.

2 teespoonfuls aaraway aeeds. I?lpdhL+-

2 oz, dripping (olarified). About 1 gill milk. 2 oz. sugar. I teaspoonful baking powder.

Hethod.-Grease a cake-tin. Beat the egg and a little of the milk together. Beat the dripping in a basin to a cream with a wooden spoon and add the dry ingredients (except the baking owder) and the egg and milk by degrees, beating all the time.

bake it a rather moist mixture, and add the baking-powder just before puttin it into the tin, beating it again. Duke in a hot oven about $ our.

H.B.-(l) This receipt can be varied according to fancy ; by putting 4 lb. currants or sultanas and a little spice, or 8 lb. treacle and ginger to taste, will make it a plain ginger cake.

(2) If 2 oz. more dripping can be a,Bor¿led the cake will keep moist longer.

(3) See that the flour is quite dry before using it for cakes, pagtry or bread ; if it is damp they will be heavy. (4) When currants are used, and are cleansed by washing, they

must be dried before adding them to the C&, or it will be heavy.

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MINCED MEAT AND MASHED POTATOES.

lnpd&nts- 14 lb. oooked potatoes (hot).

lb. cold meat (any scraps). 1 oz. dripping.

tablespoonful milk. About 1 gill bons Itock, Salt and pepper to taste.

l dessertspoonful flour. 9

Hethod.-Chop the meat finely, melt the dripping in a small eaucepan, add the flour, and stir until quite smooth and brown ; add the Stock, stir until it boils, and season to taste. Put the meat in and let it just get hot through, but do not let it boil, or

l the meat will be bard. Mash the potatoes, add the milk, season to taste, and beat them quite light with a wooden spoon ; then make a wall round the dish, and pour the meat and gravy into the centre.

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TO MAKE COFFEE.

1 pint boiling water. 1 oz. coffee, or to taste.

Ingrdhnh-

Nsthod.--Scald the coffee-pot, then put the coffee into the upper half, press it down and pour on it the boiling water. Let it stand in a warm place about 5 minutes or till the water has run through into the lower half of the pot, Serve with hot milk. &e " Axiom" 19, Rule VI.

When hol milk is served for coffee, or as a basin of milk and bread, it, should not be allowed to boil, because the great hest hardens the albumen, rendering it less digestible, and in some eases causing illness. It should also be stirred ommionally while Beating, to prevent the albumen rising to the top, which ie usually thrown away as scum. When milk is heated in a saucepan, rinse it first wich cold water to prevent burning.

N.B.-Rules 2, 3 and 7 apply also to the making of tea, but it, should not stand more than five minutes after infusion. Nor should tea be allowed to stand on the leaves, even when wanted to drink cold.

TO BOIL MEAT, See '' Axioms " (12), page 96, and special nota on Meat,

102. I

PLAIN ONION OR CAPER SAUCE.

Nethod.-Mix the flour smooth with a very little cold water, sdd the half-pint of water in which the meat hw been cooked, gradually, stirring well. Put it into a small mucepm, and stir until it boils, adding salt to taste. If for Caper Sauce, cut the

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21

capers in two and add the vinegar. For Onion Sauce boil the onions in two waters until quite soft, then chop finely (they ~811 be pamed through a sieve, if wanted very fine), and stir them into the sauce.

N.B.-If wanted richer, 1 oz. butter can be used, aa for Melted Butter, see page 26, or half milk and half stock can be used.

RICE PUDDING. Inqredkts-

1 quart milk.

2 tablespoonfuls sugar, or to 4 oz. rice.

1 oz. suet shredded, or a little butter or clarified dripping.

G.rated nutmeg to taste. taste. A pinch of aalt.

Jlsihod.-Grease a pie-dish. Wash the rice, and put it into the dish with sugar, nutmeg, salt and milk, and bake as slowly a8 possible from 2 to 4 hours. The more slowly farinaceom puddings are cooked the better ; it also makes them rich and creamy.

N.B.-Eggs are not necessary for Rice or any Farinaceow Puddings, though they add to the nourishment.

LEG OF BEEF STEW. rwdkts- l lb. of leg of beef. 2 carrots. 1 turnip. 2 onions (rcalded). 1 oz. dripping.

1 pint boiling wahr.

About i gill vinegar. 1 tablespoonful flour.

Salt and pepper to tasb,

Msthod-Cut the meat into neat pieces and lay them in the vinegar for a few minutes to soften the fibres. Fry the onions till brown, then drain them free from fat and put them into a stew- yan with the meat, taking it out of the vinegar. Add the boiling watel, cover closely, and simmer gently about 4 hours. Prepare the other vegetables, cutting them into small squares, and add them about 1 hour before the stew is finished. Just before nerving it, mix the flour to a smooth paste, with a little cold

22 23

water, add it to the stew, stir it until it boils, season to taste and Berne on a hot dish. It should be stirred a few times while eooking.

N.B.-(l) Any tough meat, such as the leg or shin of beef, should not be fried, as it only makes it harder ; and as salt has the same effect, it is not added until the last.

( 2 ) Stews can also be cooked in jars with close-fitting lids (or covered with greased paper tied closely) in a slow oven. I n this ease, after taking the onions from the fat, put the flour to it, stirring until it is brown, then add the water gradually, still stirring well, until it boils ; pour this over the meat.

ROCK CAKES. Fngredìents-

lb. flour.

2 oz. currants.

About 4 gill milk,

A li ttie grated nutmeg (if liked). 1 egg. 4 teaspoonful baking powder. 2 . 0 ~ . sugar.

1 oz. pe .l (mixed). 3 oz. dripping (clarified).

Xethod.-Grease a baking-tin. Wash the CurrantY, and beat the egg with a little of the milk. Beat the dripping to a cream, add the dry ingredients, and the egg and milk gmdually, heating all the time. Put just sui%cient milk to malre it a s f i f pas~e, or the cakes will not be rocky in appearance. Drop the mixture on bo the tin in little rough heaps with two forks and bake in a quick oven about 15 minutes.

N.B.-(l) If the oven is not quite hot, the cakes will spread quite flat.

(2) Baking powder should be added last whenever possible, &B it :oses power as soon 3s it comes in contact with any moisture. When the mixture is very stiff, the baking powder should be added to the last portion of milk.

(3) Salt is not needed when butter or lard is used instead of dripping. (4) The exact quantity of milk cannot be given, because the

flour varies in the amount it absorbs, according to its quality. Good flour absorbs more moisture than poor flour.

A pinch salt.

I ' I

\ +

I I ' ..

MEAT PIE. lngredhts-

About 10 OE. beef skirt or steak. 2 oz. bullook's kidney, 4 tablespoonful flour

Boiling water. Short or flaky paste.

teaspoonful salt 1 Seasoning. 7 1 PBPP= I

Method.--Gut the ment into nice pieces, mis the seasoning on a plate, dip the meat in it, place it in a pie-dish, and half fill the dish with boi2tng water to close the pores. When the steam has escaped wet the edges of the dish, line m-ith narrow strips of paste, wet them als,), corer it with paste, press it lightly down, ,trim the edges neatly, and draw them u p with the back of a knife. Make a hole in the centre for the stcmn anil p s t o m y e , ernamerlt as liked, and bake in a hot ove11 at i i~,st (:Lbout 20 mm.) to make the pastry rise, then cook it more sluwiy (about 1 hour), %o make the meat tender.

N.B.-(l) If cold water is poured over the meat, the juices will Qe drawn out, and the meat is then apt to be hard and stringy.

( 2 ) If the meat appears hard or t,c,u;:h, 01' very fresh (as it bus t be in hot wetttllur), dipping it into r.inegnr nil1 l~elp to make it tender.

(3) If the meat can be cut in slices and rolled, and put upright i n the pie dish, it retains its own gravy, rendering it much mona digestible.

DIIEST PATTIIIS. Zngredients-

lb. beef steak. 1 tedspoonful flour

i little i e p er. I

Short or flaky paste. H u t gravy or water.

8dt Mixed.

Jlethod.-Mix the flour, salt and pepper, chop the meat finely, and dip it into this senscrning. Line patty pans with paste, put a little of the meat, into each pan, and a very W7e hot ztafer or gravy ; cover wit11 lmtc, press the edges veli, and finis11 according

24 25

to fancy. Make a hole in the centre, brush them over with milk to glaze them, and bake in a hot oven about 20 minutes, then cook very slowly another 20 minutes, to thoroughly cook the meat. Serve hot or cold.

N.B.-(l) Any cold scrups of meat can be used, instead of fresh meat, but they mould then only require the first 20 minutes’’ cooking, in harmony with the ‘‘ Rules for Cooking Cold Meat,” page 96.

(2) If the pies or patties are not moist enough, pour a little grav in through the hole in the centre ; a small funnel is useful for t il ‘s.

SHORT PASTRY. Znqredients-

1 lb. flour. 6 oz. dripping (clarified).

A pinoh of salt.

1 teespoonful baking powder, Sufficient cold water to make IL

etiff paste. l Method-Put the flour in a basin, and mix the salt and baking- wder with it. Beat the drip ing on a flat dish or plate with a

g i f e until it is quite creamy, t g en rub it as quickly and lightly W poarible into the flour. Add the water very cargully, and let the aste be quite dry and crumbling, turn it on to a floured boar x , roll it once on7y before using it, and bake it in a hot oven at m e .

N.B.-(l) Pastry, or oakes containing baking-powder, should be baked at once, or it will lose its power.

(2) Beating the fat makes the paste very short, and when dripping is used, also purifies it entirely from any dripping flavour, by the introduction of air while beating it. (S) When the fat is rubbed into the flour very little rolling is

T k r sweet dishes, a tablespoonful of white sugar is an improvement.

ROUGH FLAKY PASTRY. Ingredtknts-

HUNTER PUDDING.

10 oz. flour. 2 on. brown sugar. 2 oz. bread crumbs, or 4 teble-

Water or sour milk (RufiCient 3 lb. suet (Enely shredded

1 teaspoonful baking powder, rpoonfula. A pinoh of salt.

end chopped). make it moist).

26

MELTED BUTTER 4kgredknta-

1 oz. butter. From 4 to 1 os. flour (according pint odd weter. ta the thickness required). 4

biethod.-Melt the butter in a small saucepan, add the flour, ;end stir over the fire one minute to cook the flour, add the wa& by degrees, stirring all the time until it boils ; add salt to tate, and let it boil slowly about three minutes.

N,B.-(l) When used for puddings, sugar to taste (about 1 tablespoonful) must be added.

IEELTED BUTTER (2). Ig.rSaimt3-

1 oz. flour. oz. butter. pint hot water.

Xethod-Put the butter and flour into a small basin, and work them together with a wooden yoon until 3 ~ 0 9 t h ; thcn &l t& hot water gradually, stirring all the time. Put it into a small 8&Ucepan, and stir until it boils.

N.B.-The advantage of this method is, that only half the quantity of butter is required, still making good sauce.

FRUIT PIE. Ingredknts-

About 1 lb. fruit for a pint pie dish.

t oz. moist sugar, cr to teste.

M8thod-The general method is the same as for meat pies, b& Dkrve the following rules :-

l, For fruit pies it is better to put the fruit and sugar in layers, to ensure uniform sweetness.

2. Do not, however,. put sugar on the last layer of fruit, as this Wí11 come in contact with the pastry, and is apt to make it heavy,

Short paste,

27 r

8. Tbe quantity of water muet be regulated according to thr juiciness of the fruit.

4. Make openings in the sides, under the rim of pasfry, to l& out the steam. Cook i t about 20 minutes in a hot oven, and then ucrry ßlowly, to finish cookin the fruit.

5. If liked, it can be brus ed over vwy lightly with cold W&&, and sprinkled vsry Zightly with castor sugar ; but great care ehould be taken not to uee too much of either, or the pastry will be heavy.

$h

FISH FRIED IN BATTER. znpdknts -

t lb. flour. About l* lb. fish.

l gill water. l Frying fat, parsley. i teaspoonful salt.

Methd-Put the fat to get hot slowly while preparing the fish end making the batter. (This saves waiting, and also prevents burning. If the heating of the fat is left until afterwards it-is often not allowed to get hot enough, through impatience, and the articles fried will be sodden, greasy and indigestible). Any white fish is nice for frying, because this class of fish is more free from oil.

Cut the fiah into nice sized pieces, wash and dry them well and rub over xith z little flour.

T h 8 Batler.-Put the flour into a basin, mix it gl-adually into P emooth stiff batter with the cold water, adding the salt ; dip the fish into this, and then fry about five minutes, or uutil a skewer goes though the flesh easily, observing all the rules for frying. Arrange the fish on a hot dish, and garnish Kith hied parsley if liked.

To p r y Paraley.-M'ad the parsley, s i iah it in a dry cloth, pick off the large stalks, fry it a few seconds only, as ir, very quickly burns, and, drain it well before pxttin? it on the fish. ,

N.B.--(l) ye?y &rqk! 11mlr: E::r f y ing fi& is to dip it. into milli and then into dry flour, instend of makiag H hattkr, bnt he careful to shake off any loose ilOur-

(2) The batter is much improved by the addition of l os of olsrified fat or butter melted, or 1 tablespoonful of salad oil (but the oil must be very good) and then the water used should be tepid.

(3) The fish is best dipped in beaten egg and bread crumh, but it is more troublesonle and expensive.

S C O N E S .

1 lb. flour. 2 oz. castor sugar (if liked). 2 oz. butter, or clarified dripping, or lard. + oz. cream of tartar.

+ pint milk (about). 4 teaspoonful salt, or to taste.

l a oz. bi-carbonate of soda or 1 tablespoonful baking powder.

Method-Mix the flour and salt together, rub the butter in ; mix the sugar and cream of tartar on a plate, and add it to the flour. Dissolve the soda in the milk ; add it to the flour, making it into a rather moist paste, then form it into a round about 1 inch thick, flatten with the palm of the hand ; cut slightly across each way with a knife, but not quite through. Place them on a

@-sheet, and bake about 3 hour. When nearly done, E t E k r with sugar and milk beaten together.

N.B.-The soda, and cream of tartar must be quite fresh.

POTATO SOUP. Ihgredknts-

2 lb. potatoes (parboiled). 2 leeks or onions. 9 oz. butter Cr clarified dripping. 2 qts. water.

l

3 tablespoocfuls of semolina, or 1 pint milk.

hominy, or sago. I

Salt and pepper to taste. l l

Hethod.-Put the water into a saucepan to boil. Cut the I vegetables into very small pieces (if leeks are used, cut the green I:. tops off, and peel, mash and slice them, but they do not need parboiling, as they are not so strong aa the onions), and put them I :,

i f

29

into the boiling water with the butter, salt, and pepper, simmer gently about 1 hour, or until the vegetables are quite soft. Then rub the soup through a sieve or colander with a wooden spoon, ur it back into the saucepan, add the milk and thickening, and E it boil about 15 minutes, stirring frequently, and serve hot. K.B.-(l) Semolina or hominy makes the soup much more

Ilourishing than sago or tapioca. OATMEAL makes it still more SO, and should be used frequently in vegetable soups.

u

(2) A strip of celery or seeds greatly improves the flavour.

BREAD WITH YEAST. ingredients-

3a lb. flour.

1 heaped teaspoonful salt, or to taste. 1 tesspoonful sugar. 1 oz. Qerman yeast, or 2 tablenpoonfuls of brewer's yeast.

illelhod-Put 3 lb. of flour into a basin, mix the salt with it, and make a well in the middle. Put the yeast and su ar into another basin and work with a spoon to a smooth paste, t en add the water gradually, to prevent lumps Pour this into the well, work the flour in gradually, making it into a light dough ; then knead it with the hands until smooth. Cover the h i n with 8 cloth, and set it in front of the fire to rise about 2 hours. Then turn the dough on to a floured board, and knmd in 80 mu& flour that it no longer sticks to the fingers or to the board. Jk ide i t into two or three, BB wished (just to half-fill the tim), knead lightly and put into floured or greased tins. Set them before the fire again for about 4 hour, and bake in a hot oven at 6rst, then bake more slowly from 1 to 2 hour% according to size. 310 not open the oven door for about 10 minutes.

For cottage-loaves, divide each piece of dough into two, one amaller than the other (more flour will be required), work both i n h balls, place the smaller on the larger one ; make a hole in the middle of the to and put the finger quite through to p m them ,together, and ba f e m fioured tins, rising and baking M above.

K .B -(l) If German or French yeaat is used be sure that it is tres!:. I t will not keep long, especially in hot weather ; and thutder , or any rough usage in the carriage of it, will kill h

' l!$ pints tepid water (¿.c., 8 boiling 3 cold).

%

30

little yeast plant, it is better to try it by letting it stand abont five minutes when mixed with the sugar. It feeds very quickly on sugar ; so if it is dead it will not ferment or bubble up, and it would only be a wusts of flour tu use it.

(2) If brewer’s yeast is used, care should be taken not to UBB too much, or the bread will be bitter.

(3) When it is baked place the loaves sideways, or on a sieve, to let the steam escape, or it will be absorbed into the crust. Do not take them into a cooler atmosphere until they are quite cold-the cold air is heavier than the warm, light steam, and will force it back again, and the bread will not be so light. This applies also to cakes.

MEAT PUDDING.

1 lb. beef steak or 4 lb. skirt, and 2 lb. kidney, or leg of beef,

1 tablespoonful flour 1 gill boiling water.

1 small teaspoonful salt Seasoning.

k e a paste (quantity as gwen below). ,I Pepper

Hethod.--Cut the meat in squares, or in slices and rolled as for Meat Pie, and dip into the seasoning. Put it into a basin or pie dish, pour the boiling water over to close the pores, and set it aside to cool while making the paste.* Grease another b& (li pt. size), cut off + of the paste and form the larger piece into B all, then roll it to twice the size of the top of the basin, line the basin with it, put the meat and water in. Form the smaller iece into a ball also, and roll it out to the size wanted for the

flop, wet the edge of the lining, oover it, press the edges together, and steam or boil from 2 to 4 hours.

N.B.-(l) Leg of beef c&n be used, and is quite a8 nourishing and very much cheaper, but the pudding must then be cooked the Ml 4 hours to make the meat tender.

(2)* If the boiling water were poured into the basin lined with pate, the paste would be heavy.

b

81

SUET PASTRY.

10 oz. flour. 1 small teaspoonful b a k i y r?updi;enta-

2 oz. bread orumbs. 3 or 4 oz. suet.

powder.

t teaspoonful salt. 14 gills water (about).

Method-Skin, shred, and chop the suet finely, flouring it 8 little (do not cut it in pieces, or it will take much longer to chop), then mix all the dry ingredients together, adding sufficient water to make the paste stiff enough for rolling out. Suet pudding5 &re always lighter and more digestible if cooked the full 4 ho- this does not depend so much on the size, but is ou account of the suet being a heavier fat. If dripping were used, they WQUU be done in half the time, see ‘t Axioms ” (4).

FRUIT PUDDING. Jnpdk fs -

1 lb. fruit. 2 oz. sugar, or to taste. I E2;astl.y.

Nethod-The general method is the same as for Meat Puddin , but observe notes 1, 2 and 3 for Fruit Pies, page 26 ; and, in t l! 8 owe of the pudding, take care to keep the sugar away from the lining of paste, for the reason given in note (No. 2).

N.B.-(l) All boiled or steamed puddings should be allowed cool a little before turning them out, especially those made in t h way, that is, with a lining, and filled with meat or fruit, as t h are liable to burst.

2) Both apple pnddings and pies are much improved 9, ma ing a syrup with the apple peelings (as given below) and t h pouring a u l e in the pie before serving, and for the pudding; wrve separately as a sauce.

Appls Syup.-Wash the peelings and put them into a em13 saucepan, adding the pips also, as they improve the flavour ; j& oover with cold water, add a tablespoonful of brow? sugar, appd w e r about 1 hour, or until it is a nice syrup.

k

l

1 .

l l j ,.,. ir

f.- - il. x.,

t;

83 b. , . WHOLE MEAL BREAD.

J&&iimt8- S lb. whole meal. f on. Cterman yeaat or B table-

rpoonfule of brewer'ß yeaet.

M e t h o d . - P d the BBme W for white bread, but do noQ hd it. Let it rise about 1 hour, and then make into loaves h

' clice required, letting them rise & hour, and bake in a hot ovem.

N.B.+) More yeast is quired than for white bread, bum . ' the .whole m d is heavier, and it should be made more moieti,

Time mrding to Eh.

hase it swells more.

of the wt. . . . (2) The sugar is not a neceseity for braad, but is good ao 8 tat"

..~ , .

. . (8) h o l e meal ie the what , with simply . the outer b k a.: . , .mmoved, and is more digestible than the white flour mixed with

, ' 'haarinhing than white flour, as it oontains more glut& and 'L\, . I 1, . bran, which is frequently sold as whole m d . The latter is m m

&. , ' P h o S p h a t e r J .

Ir- -:

84

BEEF TEA. No. 1. JtlyreJients-

4 lb. gravy beef or steak.

A pinch of salt. 4 pint cold water.

,Vethod.-Take amy the skin and fat from the meat and shred it very finely; put it into a jar or basin containing the cold watcr and salt, and let it stand 1 hour, or as long as possible. Cover the jar closely (if there is not a lid tie a piece of greased paper over), and place it in a saucepan of cold water; let the water cou e very slowly to boiling point, :~nd sinmer gently 1 hour or 1011gc r. Strain it through a rather coa,rse strtriner, so as not to lose tllc lirtle brown particles, and pass pieces of kitchen paper over the tcn M) absorb any fat there may be ; this is the only skimming the tca requires. Foods for invalids should never be greasy.

N.B.-(l) If the shin of beef is not of the best, it is mo:c ecmomical to buy cheap steak.

(2) If wnnted stronger, use the half quantity of water. When it cannot be taken hot, about a teaspoonful of gelatine added will nulie it, a jelly, and many invalids prefer it in this form.

BEEF TEA, No. 2 (QUICKLY MADE). lngredìeltts-

pint cold water.

flefhod.-Shred the beef as finely as possible, removing all the skin md fat. Put it into a basin with the water and salt, and let

lb. gravy beef.

A pinch of salt.

f #. 35 t? I -

ìt stand about 1 hour to draw out the juices. Pour the whob into zt small saucepan, and let it be quite koenty minutes in getting hot; the more gradually it is heated, the better the tea will be. Do not let it boil, or the albumen which has been drawn out will be hardened.

N.B -il) In hot weather, only small quantities should l .: mad: at a time, &S it will not keep long.

( 2 ) This is not so good as No. 1, and should only be n& ir' really wanted in a hurry.

OATMEXL PORRIDGE.

About 2 oz. coarse oatmeal. 1 pint b o i l i q water.

Jngredients-

teaapoonful salt, or to taste. &fhod.-Sprinkle the salt into the boiling mater, then L! c

oatmeal, and stir until it boils again. Simmer very yem'ly 1 l m ~ r , stirring frequently. Pour it smoothly over a plate, taking care hot to leave any droppings on the edge of the plate. Serve: it th milk, or with milk and sugar, or treacle.

N.B.-(l) When porridge is wanted for breakfast, the oatme:hl can be put into a jar with the water and allowcd to stand in the Oven (which is usually warm) overnight to snell, and then boil up 'for about hour nest morning ; hut it is not quite so nice.

( 2 ) Many people can digest oatmcal porridge wllen it has Ixen cooked very slowly €or 1 hour, ~vho otherwise are obligcd to avoid it.

(3) In hot weather, when oatmeal may be found too hcatinp, whole meal or hominy can be used instead. The former needs m l y about twenty minutes cooking. (4) More water may be required, according to the quality of

%he meal.

TOAD-IN-THE-HOLE. I Jngrodients-

! l 1 pint milk 1 dlethod.-Mix the flour and salt together in a basin, and make l a well in the centre. Break the egg int:, another M n , ancl if

8 oz. flour; 1 egg. I pte~;~ salt, or to taste.

1 lb. beef or mutton.

f

36 37

good, put it into the centre of the flour ; st$ in enough milk to make the mixture a smooth batter, beat it well, then add the rest of the milk, and set it aside to swell. Cut the meat into nice

ieces. Melt some dripping in a baking tin or pie-dish ; pour tilt' gatte, in, and then put in the meat, and bake in a quick ovcn : i t

first, and then more gradually, to cook the meat, for about 1 11onl.. More fat can be added while cooking, if it appears dry.

N.B.+) The meat retains its juices better if left wvholc. (2) Batter is lighter when the tin and fat have been ulncle hot,

(3) Too much salt has the same effect on batter as it has on. before putting it m.

pastry, bread and cakes, making it Ilenry.

PAKCAHES. htgredie&--

4 oz, flour. A pinch of salt. 1 egg. Lard, castor sugar and B IemoB

Jlefhod.-Make the batter in the usual way, and set i t aside R R long as possible. Melt IL piece of lard (about- the size of a s n ~ l ! nut,) i11 a small frying-pan, and pour ab017t half-a-teacup of batter. in, raising the pan a little, or the cake will not be of eqnd thickness. Cook it over a moderate fire, and when browned on one side turn it carefully with a knife, or by tossing, and brown , the other side ako. Turn it on to kitchen paper, and roll it up. Re eat this until the batter is finished, and serve nicely on a hot dis i mith sugar and lemon;-or orange juice to taste. They should be eaten at once.

N.B.+) Lard or clarified fat is better than butter for frying panoakes with ; they are liable to stick with the latter.

(2). They are sometimes preferred crisp, and served flat, not rolled ; more lard is then required, a hotter fire, and less batter for each cake.

4 pint milk. or orange.

G R U E L .

1 flat tablespoonful coarse oatmeal.

A pinch of $alt. 1 pint boilinq mater.

Jttpdients-

Mefhod.-Have the boiling water ready in D swail s m q a n , add the salt and sprinkle in the o:~tmeal. &ir until it boils again, and si~wzcr zlery gently about one hour, stirring occasionally ; then strain a ld serve r i t h sugar or more salt, according to taste, and a little ?)utter if allowed. It is a lmst a jelly cooked in this ray , ant1 most nourishing. If patent groats or fine oatmeal is t ~ s d it will not require so loqg cooking.

S.E.--A t!Iin picce of ormge or le~uon rind i n ~ p ~ ~ v e s the 2 I : m r \-ery L U I I C ~ , and wl-h:~n acids can b,: t L t k c s n , a little of the ./:I.CL I J I ~ I , ; ( .S it Illuch more pnl.atable. . .

c

I 38

HARICOT BEAN STEW. Ingredìents-

1 pint hari,:ot beans. 14 pint3 boiling water.

A little dripping. 1 pint brown gravy.

Nethod.-Prcpare the bcuns us for a. vegetalde. Then put the& into a saucepan with the water and drlppinp, and cook gently 18 hours, or until quite soft. Strain tllem, but do not tho\\- the water away, using it for the Rro~vn Gravy instcad of stock or plain water. Pour the gravy v-ithont straining, over the beans, and serve very hot.

N.B.-(1) A little vinegar is an improyement, and it can he taried by the addition of othtr vegetables as liked, or more cmions can be added in making the gravy. It is also very good sxved with rashers of bacon.

(2) The mater i n which p a s , hrhans, and lentils haw Ileen cooked should m t l),? masted, Imt n s d for sob8p4, stews, or gruies; indeed, II good, nonrishing stock can he made from haricot beans.

(3) I n this reccipt the mtt,er vil1 be rtduced to about the right quactity for the gravy, so that now of tlte goodness is lost. (4) This st-m is quite as nolirishillg and savoury as any ineat

&v, anIl the outside cost only -hi

BROWN GRAVY. Inp&wts -

1 small onion (Sc1 ided ). I l pint hot water or stock. 4 oz. dripping or butter. 1 tablespoonful of flour. l Salt and pepper.

-l/othotl.-Peel the onion and cut it into rings. Heat the clrippiug or butter in a saucepan and fry the onion in it until q’lite brown, but not Imrnt. Add the flour, stirring well, and then the water or stock gradnally, still stirring until it boils, seasoning t) taste and straining it,

??.B --This is a useful receipt for any ster, but if the onion is: not likcd it can be omitted. Great care must be takm in browning the flour with the fat, not to let it burn, or it will be. indigestible. -

40

of 'the jam. At Christmas a layer of mincemeat can be used for. another change ; or a layer of chopped apples, raisins, and Eugar make it into Eve's Pudding.

(2) Many people prefer the paste made with dripping beaten up as for short pastry, instead of the suet. It would then only require l+ hours' boiling, or it is very good baked about 1 hour.

IRISH STEW.

1 lb. neck, or any pieces of mutton. 2 lb. potatoes.

lb. onions, or to taste (parboiled). y pint boil%/tg water. 13 teaspoonfuls salt I or to

Ingredients-

,, pepper I Xethotl.-Gut the meat into nice sized pieces, and cut the

onions in rings or chop them, and put them both into a saucepan, with the mater, and simmer this rery yent1.y 1 hour, skimming well. Slice the potatoes (after parboiling them), or leave them whole, as prefcrred, put them on the top of the mcat, adding salt and pepper, aud stew + hour longer, or until tender. Stir a few minutes to prevent I)nrning, and when done season to taste, p r t the potat0.s round B hot dish, with the meat, onions and gravy ln the middle.

TO ROIL GREEN VEGETABLES. 11 y e (,'ethts-

Greens. Plenty of boiling water. 1 tablespoonful salt 1 1 dessertspoonful sugar I to each Of water*

,Vethod.-Remove the withered leaves from the preens and cut the stalk twice across ; it will then be cooked in time with the leaves. (Sometimes, in the case of young cabbagcs, when they are not close and firm, it is better to cut them quite in two and then tie the upper part together again with string.) Pour boiling wate1 over them, which draws the insects out more readily than by putting them into salt and water, as the salt malrcs the insects sluggish ; if not quite fresh, leave them in cold water a little while before cooking. Then put them into a large saucepan,

41

containing plenty of boiling water, and the salt and sugar to keep the colour. It is safer not to use soda, because it is very strong and powerful, Fnd often spoils the flavour. All vegetables are better cooked gently after they come to boiling point. The slow heat has the same effect upon the fibres of vegetables as upon meat, and makes them more tender and digestible. Keep the water well skimmed, try them with a skever., when tender strain them at once (for as soon as they are soft they absorb the mater again, and become unwholesome), and press them dry in a colander. The time for cooking depends more on age than size. Young fresh vegetables require much less cooking tlmn older ones, and vary from 20 to 40 minutes.

N.B.-(l) (%e " Bsioms," 24.) These rules apply generally h cabbages, s a n p , Brussels sprouts, cauliflowers, peas and French beans. (i") Rrnsscls sprouts, peas and beans are returned to the sauce-

pau, with a little bntti.r, and shaken over the fire to dry them. (S) I n all cases much depends on their freshness. If they

must be kept at all, put the cut ends into water and chauge the mater frequently.

TO POACH EGGS.

1 egg. A fern drops of vinegar or 1 p h t boiling water. 1 teaspoonful salt.

hyredìen fs-

lemon juice.

Xt?tJ~od.-Hare the watx ready boiling, in a T-ery clean frying- pan, and put in the salt and vinegar. Break the egg carefully into a cup, dmw the pan aside, slip the egg in very gently, and simmer zu~til the white is set. Lift it out carefully with an egg

.dice, and serm on dry or buttered toast. K.B.--(l) The following method is more digestible, and more

suitable for invdids. Butter a cup or a yery small basin, break the egg into it, then place the cup in a Saucepan of boiling water, and simmer gently until set. Slip a knife around the edges, and it Till easily leave the cup. Anotllcr advantage of this method is that the edges are smooth and shapely, and need 110 trimming, which is wasteful.

(2) Quite new-laid eggs are difficult to poach, they are 80 creamy ; but they must be fresh.

42 43

LENTIL SOUP. Ingredients-

1 pint lentils. 1 carrot. 1 onion (parboiled). Celery strips, leaves or seeds Salt and pepper to taste.

1 oz. butter, dripping, or

S pints cold wate.. clarified fat.

t o taste.

iliefilot?.--fash the lentils in several waters ; if whole lentils are us;d, which make a richer soup, soak then1 overnight, according to “Axioms” (21). Melt the butter or dripping in a saucepan, cut up the onion and celery, and put them with the lentils into the saucepan, simmer orer the fire five minutes with the cover on, stirring sometimes to prevent burniny ; add the water, stir well, and slmmer from 1 to L? hours, or unti: quite soft. Pour the soup throuph a mire sieve, rubbing the vegetables through with a n-ooden spoon, return the soup to tllc sxlcepan, season to taste, and let it boil up before servily.

N.E.-(l) ‘l’his sonp is very good nitIlout passii,g it c l ~ r ~ m ~ l ~ R sieve, if coo1;cd long tnongll.

(2) The \vaccr in which mmlt lias been boiled is g ~ o d for this soup.

SAUSAGE IiOLLS. Ingreclitmts-

1 lb. seousages or col I meat, chopped and semoned. Flaky or short peste. A litt12 milk.

JIethod-Boil tile snusagts for fire minntcs, let them cool and t Ike off the skins, the11 cut them iu ha!ws. Cut the paste in 1,ixcs about fire inches square, put half a sausage (or seasoned meat) on each piece, wet tlle edge and fold the paste over, bringing tbc join at the top, and mark with the back of a knife. Brush tlmn over wit,h milk and bake in a hot oven about half hour. Serve’ hot or cold.

FRIED SAUSAGES. Ingretr’ie,, Is-

About 1 oz. dripping. lb. sausages.

Hetho:%-Prick the sausages to prevent them bursting. Just

44 4- 5

STEWED TRIPE WITH ONIONS. ZiredGnts-

1 lb. tripe. + oz. butter. 4 onions (parboiled or scalded). 1 dessert-spoonful flour. f pint milk. Salt and pepper.

iliethod.-To blanch the tripe, put it into a saucepan, cover it with cold mater, let it boil up, strain amay the water, and cut it into pieces about two inclles square. Put the tripe back into the mucepan, with the onions cut finely : just corer with hot mater, and simmer about one hour or until quite tendrw, then put it on a hot dish. Mix the butter and flour in a hasin with a wooden spoon ; add by degrees a teacupful of the water in n-hich the tripe has been cooked (pouring the rest avay), keeping it smooth, then add the milk, stir it until it boils, season to taste, and pour over the tripe.

X.R.-(l) The time for cooking tripe depends on the previous dressing it has had at the tripe shops, and the cheaper parts usually require a longer time.

(2) Tripe is nourislling ancl easily digested. (8) The fat from tripc is usually sold very cheaply, and is very

useful, as it dces not taste of meat at all, and can be used without clarifying.

TO FRY EGGS AND BACON. Jtagrtdì&s-

Eggs. Bacon. Toast (if liked).

JIofl~od.--Cut the bacon into thin slices of equal thickness, cut off the rind, and fry them B nice brown in a clean' frying-pan, moving and turning them to prevent them burning, then put, them on a hot dish. Break the eggs, one at a time, in a cup, pour them carefully into the hot fat, and fry about two minutes. Take tllem.carefully out with a dice or spoou, put them with ti le bacon, and pour the fat round. The toast can be put under the bacon and eggs, or round the dish, as preferred. Sometimes the eggs are trimmed, but this is wasteful. A cup put over each egg, just at first, will shape them and preven6 the need of the trimming.

2 oz. tapioca or sago. A scrap of olarificd dripping 1 pint milk. or butter. 1 OZ. sugar or to taste. A small pinch of salt. Kutmeg to taste. I

JIetl~ori!-Put the tapioca or sago into tllc milk, and let it soak about hour. Simmer it slowly, until it is clear, stirring n-ell, then sweeten to taste, and add the salt. Grease a pie dish wid the dripping or butter, pour it in, grate the nutmeg on the top, and bake about hour, or until nicely set.

hT.B.-When an egg can be afforded it is an impro~cment.

46

to mske it tendcr, allowing from ten to twenty minutes, according tc, .ne thickness. It will be much more tender and full of gravy if turned very frequently. Put it on a hot plate and season to taste.

N.B.-(l) This is a good method for invalids, but it is not ax1 economical orle for family dinners.

(2) As the bars of the gridiron keep away as much heat a8 their breadth covers, it is very necessary to make it hot first.

(3) If the gridiron has a Fell to it, the gravy, of course? is wved ; but all meat is much more easily digested when it retams its juices ; so that it is better, both in broiling and frying, to turn the meat very often. The frying pan should also be made hot. (4) A fork should not be used, as it would mdke holes and let

the gravy out.

BAITED APPLE DUMPLINGS. Jnpedien fs-

6 or S apples.

About 1 lb. short paste. Sugar and cloves to taste.

Method.-Peel the apples and core them without quartering them. Divide the paste into 6 or 8 pieces as required, form theu into small rounds, put the apples on, fill the centres with sugar and two cloves ; then work the paste smoothly over, wet it an(\ press well together. P!ace tllem, nith thc join don.nwarcls, o11 a yreascd tin ; and bake in a hot own abont 4 hour, or according ta tilze.

N.B.-(l) When cloT-es are not liked, a little candied lemon, or raisins, or figs can be chopped and used instead.

(2) These are very good steamed in a steamer when heating an oven is a difficulty.

For Turnovers.-Quarter, core and cut up the apples, roll and cut the pastc in squares or rounds, as liked ; put the applcs and a little sugar on one half, turn the other half over, wet and press the edges together, finishing them neatly. Jam or marmalade can be used for a change.

17

C O C O A . Ingredients-

Cocoa.

Milk and sugar (if liked). Boiling water.

A7JPf:L~d.-F~r a breakfast cup, put in a teaspoonful and fill it up mith baili,zy water, and add sugar and milk to taste.

S.Ii.-(l) All cocoa is smoother and pleasanter to drink if boil,d in a saucepan after the boiling. water is poured OU. The full velue is obtained also, as there 1s nothing remainirlg at tlle bottom of tlie cup. This is doubtless clue t o tllc presence of starch in tllc cocoa l)cans, and the actual boiliug a mimte or tno will burst tlle starch grains mort thoroughly.

( 2 ) If t h cocoa is luiseri with cold mill< first, and only the boi1i11~ 1yat.r poured on to it, it is llot really snbmittctl to boiling heat, as tile cold liquid iu the cup and tile add cui) will lewd tllc d q w of h a t .

STEWED BEEF AND RICE. ltzyredie?zts-

6 lb. leg of beef. 1 teaspoonful mixed herbs, 2 oz. rice.

Salt and pepper, 1 large onion (scalded or or tn taste.

1 pint hot water. parboiled), Vinegar.

jlefhod.-Cut the meat into nice pieces and dip them in Tinegar, and lay them in B stewpan or jar, with the onion sliced and tllc herbs. Pour the water over, corer it closely, and stem from 2 4 hours, or until it is quite tender. Wash the rice and add it the last hour. Stir it often to prevent burning, and season to taste just before serving.

N.B.-lf the stew IS wanted brcm, the omon can be fried in 4~ oz. of dripping, but leg of beef, or any tough pieces of meat, should never be fried.

48

CORNISH PASTIES. Ingrer&e.iell Is-

+ lb. buttock steak. 2 lb, parboiled potatoes. 1 small onion. , . (receipt page 2.1). I Salt and pepper.

Short paste-haaf quantity

illethod-Peel and boil the onion until tender, and chop it finely. Chop the meat and potatoes into small pieces. Roll the paste out about inch thick, and cut it into rounds. Put a little of the meat, onion and potato on each round and sprinkle with salt and pepper. Wet the edges of the paste, press them together, making a frill on the top, and just insert B knife beneath the frill

I for the steam to escape. Bake on a greased tin in a hot oven about -$ hour.

N,R--(l) The onion can be left out if not liked, but in ’ Cornwall all sorts of vegetables (cooked) are put in, and sometimes

pork and apples are used ; fish, with chopped parsley and potato, 1s very good.

BOILED CAULIFLOWER.

See receipt, page 40, and “Axioms” (21), page 99, for boilixz Green Vegetables.

Methoc7.-The Cauliflower must not be cut except twice acrosq the stalk ; cook it ffower downwards, and keep the water TeIl skimmed. It should.be served as whole as possible, and must not be over cooked; allow from about 15 to 20 minut,es. Serve plain . or with melted butter. .

BARLEY WATER. , hzyedìeyds-

1 oz. pearl barley. 1 quart cold water.

1 Lemon or orange rind and sugar to taste.

Method-Just cover the barle with cold water, let it boil up and strain it away. Then add t i! e quart of water and lemon or orange rind, simmer one hour, and strain and sweeten to taste.

49

N.B.-This makes quite a nourishing drink when dlowed to simmer the full hour ; and if acids can be taken, the lemon or Qrange juice is an improvemfnt, and ia sometimes much liked by working men a8 a summer drink.

LEMONADE. Znpedimts-

1 pint boiling water. l large lemon.

1 tablespoonful sugar, or to taste.

Bethod-Peel the lemon very thinly, remove all the white pith, and slice it and take away the pips. Put the rind and slices into r?. jug, add the boiling water and sugar, crier, and let it stand several hours, or all nght is not too long. More sugar n a y be added if required, and if l i e d it may be strained.

VEGETABLE PLUM PUDDING. Jngrodants-

6 oz. mashed potatoes,

4 lb. brown sugar, or to taste, GI ated lemon rind and juice 2 OZ. flour. 1 oz. candied peel. 6 OZ. grated carrots. 2 eggs.

A pinch of salt. 6 oz. raisins. About 1 gill milk. ti oz. currants.

to taste.

jjhihod.-Prepare the raisins, currants, and peel 8s usual an& mix all the dry ingredients L W U lho).oughly, beat, the eggs and curdle the milk with the lel11011 jliice, aucl stir them in, making it 8 little moist, Greaue a basill or uould, put the mixture in, and steam or boil from 4 to 6 hours, Plun1 puddings are very much nicer steamed.

N.B.-@) Browned bread crnmlos OF raspings are sometimes

(2) If preferred, h lb. suet can be added, but it is more

t

added.

digestible without.

50

MINCE MEAT,

3 lb. apples. 4 lb. grapes (the oheap ones B rated lemon or orenge rina

will do). 4 lb. raisins. 1 lb. currants.

+teaspoonful cinnamon, or.

lb. brown sugar, or to taste. A pinoh of salt.

Ingredients- lb. mixed ped.

and juice to teste.

to taste.

Nethod-Peel, core, and slice the apples, stone the raisins, wash and dry the currants, cut the peel finely, and chop thess together until very fine, adding the flugar, which makes them easier to cho . Skin and Stone the grapes, putting the pulp into a basin, an 2 press well with a tuooden spoon, then add all the ingredients and mix very thoroughly. Put it into a jar, and tie it closely d o m at once.

N.B.+) If wanted richer, a smaller quantity of apples can be used, and it i s ofteu preferred without the candied peel.

(2) The grapes are instead of suet ; they make the mincemeat more luscious and yet more digestible, because the suet is only cooked about twenty minutes or 12 hour when the pies are balring, thus making them very trying to digest. If wanted to be eaten cold, they are also much nicer without the suet.

ORANGE MARMALADE. IngrG!ienk-

l l b . of Seville oranges (after cutting up).

1 pint water. 2 lb. loaf sugar,

Nethob-Brush and wash the oran es well, then boil them until the rind can be easily pierced wit fl the head of a pin. Pu t the sugar and water to soak in a preserving pan, boil it gently- about + an hour or until it becomes a syrup, skimining very well, let it get nearly cold, or the chips will harden. Quarter the oranges, take out the pips and centre skin ; put the pulp on a dish, then cut the rind into the finest possible shreds, and then weigh them. Put the shreds with the pulp and add it to the synlp when nearly cold, or they Kill harden, boil it gently- 1 hour ; stir constantly ; try a little on a saucer-it jellies whe4

51

done. Pour it into clean, dry, warm pots ; cover with vegetable parchment sold for the purpose ; label it, and keep it in a cool, dry place.

N.B.-(l) Both orange and lemon marmalade are clearer with the white pith scraped out, but it is not so economical.

(2) Preserves keep better if they are covered directly after pouring into the pots.

TO PICKLE RED CABBAGE. Inyred&&-

1 cabbage. 1 quart best vinegar. 3 pieces whole ginger (sliced). Salt. 4 oz. whole allspice. l 3 oz. whole pepper.

12 cloves.

Method-Remove the outer leaves ; quarter and cut ont the thick stalk ; with a sharp knifc cut it thinly across into long strips. Reverse a plate in a large basin ; on this put the shredded cabbage in layers, with a very light sprinkling of salt between each ; cover with another plate, and on this put a might to assist in pressing out the moisture. Let it remain thus for 24 hours : then squeeze it (without crushing it) in a thick cloth ; and put it into jars or bottles. Boil the spices in + pint vinegar for 15 minutes (an cmnclled or preserving pan should he used) ; add the remaindcr of the vinegar, and pour it, when quite cold, on to the cabbage, enclosing the spices in a piece of muslin. Tie firmly over with thick paper, doubled, and it will be ready for use it1 about ten days or a fortnight.

N.B.-When the vinegar is allowed to cool the pickles will become crisp ; but anything green, such as gherkins or French beans, require the vinegar boiling Then poured orer, to keep the colour.

l

PLAIN LETTUCE SALAD. Inyrdionts-

1 large lettuce. 1 tablespoonful vinegar. 2 tablespoonfuls salad oil. l + teaspoonful moist sugar.

Salt and pepper.

Xefhod-Wash the lettuce carefully, then dry it well by l shaking it in a clean cloth. See that all the leavcs are quite dry,

, ..

52 I i i and break then] into small pieces with the hands: but ¿io not cut

them with a knifc. Mix the vinegar, oil, su,oa.r, and x 1iLtle salt and pepper together, stirring until the two latter are dissolved, and pour this over t h lettuce ; 1uix all w d anJ lightly togcihcr, and serve at once. Salad should be mixed just before it is wanted.

N.B.-If the oil is not liked, liquid bacon fat may be used.

l TO MAKE JAM. Ayre.:ients-

4 lb. of loaf sugar. 1 lb. of fruit.

Jfefhod.-Prepare the fruit and put it into a clean dry stewpan or saucepan over the fire. Keep stirring with a wooden S until the juice begins to flow, then take it off the fire, and ad cp"" the sugar, when dissolved, boil about 3 of an hour, stir often, and take off the scum as it rises. .When a little mill set on a cold plate it is done, then finish &S for marmalade.

N.B.-If rhubarb is used, ginger and lemon rind improves it very much.

55

LESSON.

l-Invalid Cookeq/.-Steamed Fish. Invalids' Jelly. Cup of

2-Stewed Rabbit. Gingerbread. (23.) 3-Savoury Cod. Bread and Butter Pudding. (7-8.) 4-Stewed Lentils. Cornflower Cake. (9.) 5-Meat Cake. Rice Snowballs. Orange or Lemon Sauce.

6-Haricot Mutton. Fried Potatoes (Cooked and Uncooked).

7-Veal Pie (Flaky Pastry). Gingerbread Pudding. (23.) 8-Stuffed Mackerel or Herrings. Fig or Sulhna Pudding.

Arrowroot or Rice Water. (1.)

(12.)

I ( ]Ej .?

(4.) 9---Gocd Ycgctnb!e SC!?>. Mo.c?.?nr?i PI!c!d.inz (2 )

IO-POMO Lesson.--Sausage Potatoes. . Supper Potatoes.

Il-School of Cookery Hash. Yorkshire Tea Cakes. (10.) 12-Haricot Soup. Treacle Tart. Salad. (14-21.) 1:3-Curricd MeatBoiled Rice. Oatmeal Buns. ( I l . ) _ c

14-Savoury fintcer. ~ ~ I I I I I I ~ UI' O ~ U I U I I I I ~ U I ~ L L I U - A L ~ ~ L I ~ ; ~ .

15-Savoury Hominy or Macaroni. soda Buns. (13.) 16-Escter Stew. Swiss Pudding. (27.) 17-Fried Chops or Steaks. Apple Sauce. Steamed Semolina

Potato Pastry. ( S . )

-.

Stewed Fruit. (20.)

Pudding. Jam or Marmalade Sauce. (38.)

(26.) i 18-Fish Pie. Dr. Johnson's Pudding. Cornflour Custard.

19--'Roast Veal. Bread Sauce. Rice Buns. (5.) 20-Invdid C'ookery.-Invalids' Pudding. Teacup Pudding.

Invalids' Cake or Diet Bread. Hominy or Semolina Porridge. (1 7.)

* When a fowl or rabbit can be disposed~of, they can be substituted for veal, eod the truseing in either case would be B usetui lesson.

54

RESERVE DISHES.

2. Stuffed and Baked do. do. 2. Vegetable Marrow or Carrot 1. Steamed Vegetable Marrow. 1. Savoury Pudding.

SEASON DISHES.

3. Bccf Olives. -L. Piul&l Oniulls. 4. Stewed Steak. 5 . Preserve. 5. Fruit Cake. i. Good Pluln Pudding. ti. Bran Tea. 'i. Toast Water. I 8. Omelettes. j

soup. 3. Stewed Tomatoes.

1. The Syllabus for the second cou! se of lessons is composed of entirely diflerent dishes from the fil,st ; tlwy illustrate tlle sanle principles, but are somewhat of a more advanced character.

2. Thc " Axioms" being formulated specially for Course I., do not a@y so. directly in every case.

3. The plan of teaching is exactly the same as for Course I., which has been proved to be more interesting and advantageous than the old plan of no demonstration, alld the saule dishes as for ille first course repeated.

-2

65

RECEIPTS.

-0-

STEAMED FISH FOR AN INVALID. Znyedients-

1 whiting, plaice, or sole. A little butter. Salt t o taste.

Saucepan of boiling wattr. Lemon juice (if liked).

Nethod.-Butter two lates mll , fillet the fish. nnd lay it on one of them, sprinkle 8 litt f e salt over it and COVC'T with the other plate. Then steam it over the saucepan of boiling mater from 15 to 20 minutes, according to t h t!liclcucss of the fillets.

X.B.-(l) A sprinliling of 1c:non juice is a g ru t , ilupro~-~:lllpl%

when the i n d i d can h k e it. (2) ,iny white fish ca:l LC donc? in this TWS.

IBi'ALIDS' JELLY. Ingredie.ier2 ts-

a oz. gelatine. 3 oz. lump sugar (or to taste). 1

l % pint cold water. ,~ orange juice, or lemon

1 egg. i juice (to taste).

,lIefhod.-Soak the gelatine in the water nbaut 20 minutes. Xub the sugar on the oranges or lemons to extract the colour and Ifiavour, t ahng care not to rub to the whice pith, or Llle jelly wi l l be bitter. Put the sugar, gelatine and water into a very clea~l saucepan, and stir it over o slow heat until quite dissolved. Then add the juice (strained), let it just get hot, rc'ulovc it frum tile fire, h v e the egg ready beate11 ill a basin, pour the jelly over iL

60

gradually, stirring well. Let it 0601, stirring a few times to mix it thoroughly with the egg : pour it into a wet mould, and when quite set turn it out, or swve it piled roughly in a glass dish.

N.B.-As the i pint of lemon hice is too strong, and there must be the full pint of liquid, t h e quantity of water must be incrcasscd accordingly.

1 teaspoonful of arrowroot or cornflour.

Sugar to taste.

3 pint boiling mater or milk A very amall pinch of salt.

(about a breakfast-cupful).

Meihot?.-Xix the arrowroot emoothly with a little cold watey, then pour the boiling water or uilk over it, and stir it well. Add the salt, sweeten to taste, and boil about 3 minutes.

STEWED RABBIT. Ingredients-

4 lb. of bacon or pork (if liked). 4 small onions (sliced and

2 oz. dripping. 1 rabbit. 1 oz. flour.

@alt and pepper to taste. Boiling water.

scalded).

oven, as it is liable to burn.

vêrv wholesome. Whole ginger .is better, as it cannot be . - (2) Half white flour and half whole-meal lnakes gingerbread

Nethoh-Cut the rabbit in joints, mash them in warm water, dry

,..*

58

SAVOURY COD. Zngredients-

pint hot water. 1 or more lb. fresh cod. 4 oz. butter.

1 tablespoonful vinegar. B teaspoonful salt. 1 dessertspoonful flour. 1 teaspoonful chopped parsley,

3 or 4 peppercorns.

1 egg.

or to taste.

.ethod.-Wash and dry the fish and cut it into nice pieces, not too small ; put it into a saucepan with the mater, vinegar, salt aud peppercorns, and simmer very gently from 10 to 15 minutes, or bntil quite done ; then take it up and keep it hot. For the sauce mix the flour and but'ter to a smooth paste, add the fish-water gradually, taking out the peppercorns ; boil it 8 minutes, stirring d l the time, and let it slightly cool ; beat the egg, stir it carefully in, add the parsley and pour it over the fish.

N.B.-(]) For a change, the egg may be boiled hard and chopped finely before adding it to the sauce.

(S) Any kind of white fish can be cooked in this way ; also the &ìy fish, but butter is not necessary for the latter, and the flour c&n be mixed smooth with a little cold water.

BREAD AND BUTTER PUDDING. Inpedien fs-

Thin slices of bread and butter. 1 oz. sugar. 1 pint milk. 1 1 egg. 2 oz. sultanas or currants. I A pinch of salt.

Vefhorl'.-Grense a 18 pint pie-clish and sprinkle a fern snltanas or currants at tlle bottom, then add a layer of Ixeacl. Repmt this until the dish is three-quarters fnll, finishing with bread. JVarnl the milk, and beat it well with the eggs and sugar ; pour this custard over the pudding, let it stand at least one hour before coolring, and balce about one hour. Allow it tu cod about five minutes before turning it on to a hot dish.

N.B.-This pudding can be varied according to taste. Marma- lade, or preserve, or grated lemou rind, used instead of huit, is Very good ; and at Christmas, wheu mincemeat is a t hand a thin layer or two makes a pleasant change.

59

+ lb. cornflour. 1 tablespoonful flour. 1 teaspoonful baking powder. 2 OZ. castor sugar, or to tarte. 3 eggs, or 1 egg and a little milk. I 2 oz. butter.

Jlethotl.-Eeat the butter and sugar to a, cream with a wooden spoon, then bent the eggs and add them with the flour and corn- flour by degrees, and beating well, adding the baking-powder at the last. Pour the misture in a greased cake-tin (do not lct it be more than llalf full), put it immediately into a hut oven mtl bake &out 3 hour. If liked, the mixture can be l d c c d in sm:dl patty- pans, and \vil1 then take only from 10 to 15 nhutvs tu MX.

I

I n g r d h t s -

60

MEAT

3 lb. scraps of any oold mast

3 lb. cooked potatoes. (fat and lean).

lb. bread crumbs or soaked pieces.

(chopped). 1 dessert-spoonful parsley

CAKE.

1 egg or a little milk. 1 teaspoonful mixed herbs.

Grated nutmeg, salt and

Browned bread crumbs. pepper to taste.

Method-Chop the meat finely, mash and beat the potatoes p t i l light, then mis all the ingredients together. Grease a cake- tm, sprinkle i t with b r o w crumbs, put the misture in, or pile it in a flat baking-tin, and bake in a quick oven from 20 minutes to

hour. When nicely browned, turn it on to a hot dish, and serve with brown gravy round it,

N.B.-An onion, boiled and chopped, may be used instead of the parsley. This is easier aud more economical than rissoles.

RICE SNOWBALLS WITH LEMQR OR ORANGE SAUCE.

Ingredients- 2 tablespoonfuls rice. 1 pint milk.

1 fabl-spoosful sugar, or to

A very small pinch of salt. tas'e.

Mefhod-Wash the rice, and put it into a clean saucepan with the milli and salt. Stir until it boils, then silnmer very gently about 1 honr, or until the rice is quite soft and Ilas. absorbed the milk. Then swceten it, and pour into very snlall met moulds. When quite cold, turn them out on to a dish, and pour the sauce over.

N.B.-Teacups or very small basins, half-full, will do instead of moulds.

LEMON OR ORANGE SAUGE. Inpedien fs-

1 lemon or orange.

1 teacupful oold walm. 1 tablespoonful brown sugar, or t o tasto.

dlelhod-Peel the fmiC very thinly indeed, and shred it very

61

finely ; put it into a clean saucepan, strain the juice and add it with the water and sugar, and simmer very slowly one hour, or until the rind is clear and curling.

N.B.-(1) This sauce is very good with plain suet pudding or blancmanges.

(2) Apples of equal size, peeled and cored, dipped into cold Water, rolled in castor sugar, and baked in a tin containing half a gill of water until soft, are very wholesome served with, the rice

. .

balls.

not look so nice. (3) It is easier to put the rice into one large mould, but it does

HARICOT Jnyredients-

1 lb. neck or pieces of mutton. 4 pint hot water. 1 oz. dripping.

t 1 oz. ílour or 1 level t b19- l spoonful flour.

MUTTON.

2 enions (scalded).

i or 1 small turnip. teaspoonful salt or to i ,, pepper ]taste.

i Uafhod.-Wipe the meat with a damp cloth if necessary, and I divide it into chops, or if pieces are used, trim them nicely.

Heat the dripping in a stew-pan and fry the meat Sightly on both sides ; cut the onions in rings and fry with the meat. Prepare the vegetables, cutting them into small squares, slices, or fillets, as liked. Pour the dripping from the meat, put the vegetables, flour, salt and pepper with it, and stir well, then adcl the water kiy degrees ; stir until it boils, and simmer from 1 to l& hours, or until the meat is tender. Stir it often to prevent it burning.

_-

68 62

N.B.-(l) New potatoee can be left whole, and fried about 20 minutes, or until well browned. When properly cooked the inside of the potato should be dry and floury.

(2) Either old or new potatoes are sometimes parboiled before 'irying, but are then not so crisp.

To f r y cold Potatoes,-Melt just sufficient fat to cover the frying-pan. If the potatoes are whob, slice and fry them a nice brown on both sides ; or they can be mashed, then press them flat in the pan with a plate, and when browned slip the cake on to the plate, put it back into the pan and brawn the other side.

VEAL PIE. Iap-eclients-

13 lb. neck of veal. lb. bacon or pork.

1 teaspoonful salt. fi n n d of lemon, chopped finely. A little pepper, i Flaky paste. 1 teaspoonful sweet herb$. . I

l 1 dessertspoonful chopped parsley.

Xethod.-Cut the meat ín neat-sized pieces, and the bacon in h i p s of about 2 inches wide, having first removed the rind and rough pieces. Put the salt, pep er, parsley, lemon, and sweet herbs on a plate, mix them, a n i dip each piece of meat in it, Put a layer of meat in the pie dish, then one of bacon, more meat, and so on till all is in the disk Half fill the dish with toiling water, let it cool, then cover with paste in the usual way, and bake in a quick oven from l+ to 2 hours.

If it is wanted glazed, brush it over with beaten egg.

FLAKY PASTRY. Ingredients-

1 lb. flour. 4 lb. clarified dripping or lard. 1 About f pint water.

A pinch of salt.

Nethod.-Mix the flour and salt in a basin and rub in one-third of the fat. Add the water gradually, making the paste a little more moist than for short pastry, turn it on to a flowed board a

>> * -_ and roll it to a long strip. Divide the rest of the fat in two, and

ut one portion on the paste in small pieces with the point of a. gnife, dredge lightly with flour, fold it evenly in three, turn it round and roll it out, fold and roll again in the same way. Repeat this process with the other portions of fat, and then before. using it roI1 it about t inch thick, or as desired.

N.B.-The paste is greatly improved by putting it in a c001 place from 10 to 20 minutes after each piece of fat has beep rolled in.

GINGERCRESD PUDDING. Ingredients-

& lb. treacle. 1 1 gill milk, or as required. i ::z crumbs.

1 oz. mixed peel.

1 egg. 1 teaspoonful grated ginger. 1 teaspoonful baking powder.

Nethod-Mix the flour, bread crumbs, ginger, and baking powder in a basin, add the suet, finely chopped, and the peel cut into small pieces. Mis the treacle, egg, and milk together, pour this on the dry ingredients, and mix. well, making it rather moist.. Boil or steam from 2 to 4 hours, or balcc 1 hour.

If liked, the egg need not be used.

BAKED MACKEREL OR HERRINGS. Iqredients-

2 good-sized mackerel or about 2 tttblespoonfuls chopped parsley.. 6 herrings.

Flour, salt, pepper, raspings. or 3 oz. 2 tablespoonfuls dripping. 6 tablespoonfuls bread crumbs 1 teaspoonful herbs, or to taste.

Alefhod.-Gut the heads and fins of the fish, wash and dry them, and take the backbones out. Put the head, fins, and bones. to stew for gravy. Sprinkle the fish lightly with pepper, salt, and. flour, and lay it in a baking-tin containing. the dripping melted. Mis the crumbs, parsley, and herbs, adding a little salt an& pepper, and spread this over the mackerel in the tin, cover with,

64

the other, dredge again with pepper, salt and flour, finishing with Yaspings. Bake in a hot oven about 3 hour, basting it few times.

N.B.-(l) Where an oven is a difficulty, a Dutch oven will do for nearly all baked dishes of this kind.

(2) This is intended especially for the oily class of fish, the bread crumbs absorbing the oil. So if white fish be cooked in this way, the forcemeat will require milk or fat.

Ingred&nts- lb. figs (cut finely).

f lb. bread crumbs.

5 lb. sugar. 4 lb. suet (chopped).

3 lb. flour.

FIG PUDDING.

l 1 gill milk, or more.

A litte salb. 1 egg.

3 teaspoonful baking powder.

Nethod-Grease a basin or mould. Mis all the dry ingre- dients together, beat the egg and milk, pour it in, and mix very well. It should be a rather moist mixture. Put it into the mould, and cover with greased paper for steaming. If boiled, tie 8 pudding-cloth over, and cook from 3 to 4 hours. When done, remove the paper or cloth, turn the pudding on to a hot dish, and serve plain, or with lemon sauce.

SULTANA AND CRUMB PUDDING. JngredGnts-

;t lb. bread crumbs.

3 lb. flour.

A pinch of salt.

Nethod-The method and time of cooking is the same as for A grating of nutmeg, i f liked. 2 oz. sugar. 4 teaspoonful baking powder. 1 egg. 3 pint mil.;. 3 oz. suet.

lb. sultanas.

Pig Pudding.

--- --i' 9, 65 . .

GOOD VEGETABLE 8OUP. ' Ingrdents-

3 onions (scalded).

I:rda?, dripping. 1 tablespoonful parsley Salt and pepper t o Lasbe. 2 oz. butter.

4 pint milk. 2 camots. 4 potatoes (parboiled).

Y pints boiling water. 1 turnip. 1 tablespoonf u1 sago.

5 teaspoonful sugar.

(shopped). Nethod-Prepare the vegetables, and cut them in small squares.

Melt the butt,er in a saucepan, add the vegetables and sugar, and simmer 10 minutes, stirring them about. Add the water, sinmer about 1; houm, or until the vegetables are tender, stirring often to prevent burning. Strain the soup througll a wire $leve or calander into a basin, rub the vegetables through with a wooden p o n , then pour it back into the saucepan. Add t h milk and sago, stir and simmer hour, then add the parsley, and season to taste.

1 , Serve with squares of bread fried in dripping, or toast.

t

MACARONI PUDDING. Iyredients-

3 oz. macaroni. 2 oz. sugar. A pinch of snlt. 1 pint milk. l A little grated nutmeg.

illef/mi.--Break the macaroni into small pieces, put it into a srtucepan of boiling water, sinmer uncovered for 20 minutes, pour off the water, add the milk and salt, m d simmer very slowly about 15 minutes, or until the macaroni is tender. Add the sugar, I

pour it into a greased pie-dish, and grate a little nutmeg over the b p .

Bake about 3 hour.

SAUSAGE POTATOES. lngrdients-

$ lb. sausages. 2 lb. cooked potatoes. t pint milk (about).

Salt and pepper. A few sprigs pnrsley. Dripping.

Method-Prick the sausages, and steam or simnler them in 4 pint of boiling water about 20 minutes, then skin and cut them in

1

66 67 two. Mash the potatoes (which are hetter warm), and beat with 8 wooden spoon until very light, adding enough milk to moisten them. Take a spoonful of the potato, lay a piece of sausage on it, cover with potato, leaving it quite rough ; put in a greased baking tin, and bake about 20 minutes. They should be nicely browned, then put a sprig of parsley in each one.

SUPPER POTATOES. hyredknts-

1 lb. cooked potatoes (warm). 1 table-p~.bonful milk. Salt and pepper.

1 egg.

1 ,, chopped parLley. Dripping. I Nethod-Separate the egg, and beat the white to n stiff froth.

Mnsh the potatoes, then add the yolk of egg, milk, am1 parsley, and beat until quite light, seasoning to taste. The11 stir the white of egg in very gently. Pile the misture quite high in a p.ensed baking t'in, and bake about 15 minutes in a hot oren. It should be nicely bronnecl, and garnisllcd with anytlling green.

N.B.-This dish can he varied by a(1cling grated cheese, and is most useful for using up any scraps of cold h m or meat. The egg need not then be used.

N.B.-(l) The pastry will be lighter if the potatom are passed

(2) A few pricks after the paste is in the tins will prevent it through a sieve.

puffing in the centre.

SCHOOL OF COOKERY HASH. Ingredienis-

About 6 slices cold meat. 4 oz. flour, or more. 3 medium-sized onions

1 oz. dripping. Salt and pepper. (scalded). f pint stock or water.

Xe/hod.-Roll the meat in flour and put it betmeen two plates, and j u s t heat it through in the oven or over lmilil~g writer ; it 'must not be allowed to frizzle in the least.

Slice the onions and fry them brown in the hot clril)ping, add the flour, stir until brown, then pour the stock in gradually, stir hntil it boils and s e w m to taste. Put the meat lnto this gravy and simmer very gently five minutes.

N.E.-(I) It cau be garnished with a mall of lnnshed

(2) The gmvy is easier to mis smoothly with cold stock or potatoes or sippets of toast.

Water t lml with hot.

POTATO PASTRY. liupdients-

t lb. cold boiled pctatoes. a lb. flour. 2 oz. lard or dripping.

A little salt. ' +lb . jam. j A little water.

Method-Mix the flour and salt in a basin, bent the fat, and then rub it in lightly with the fingers. Nash the potatoes very finely, add them to the flour, &c. ; work them in wry lightly with a fork; then make the whole into a paste with the vater, of which very little is required, as the potatoes are moist. Put it on a floured paste-board, roll it out thinly, line some tart-tins with it, and bake iqr a quick oven about f hour. When done put in some jam, and serve hot or cold. The pot,ato pastry can also be used for a meat pie.

YORKSHIRE TEA CXREM. Ingredid+-

3 Ih. flour. 2 lb, lard or butter. 1 oz. German yeast. 1 pint tepid milk, or as l 1 tcnspomlul sngnr.

1 ,, Lnking powder. 3 ,, salt.

required.

JIefhod.-Mis the flour and sslt, then rub the lard into it,. Dissolve the yeast with the sugar, add to it 3 @nt of the warm milk, pour it into the centre of the flour, mix it shghtly, sprinkle a little dry flour over the top, and let it stand in a warm place for 1 hour to rise. Then knead it well, adding the rest of the warm milk, with the baking powder, and set it to rise another hour.

68

Then divide into 10 portions, roll each into a round cake, p~xt\ them on warm floured tins before the fire for 4 hour to rise, Bake in a quick oven from 4 to 9 hour.

HARICOT SOUP. Ingredients-

1 pint beans. 2 large onions (ncalded or

1 small turnip. pint milk (if liked). 1 large carrot.

ij oz. dripping. 2 querts water.

parboiled). Salt and pepper to taste.

&?f/d.-Soak and drain the beans according to ‘4Axion~s,” 21, the11 put them into a saucepan with the cold water and dripping, Cut the vegetables into very small pieces ; when the soup boila prit theln in, and simmer from 2 to 4 hours, or nnt’il quite pc>ftj, Then strnin the soup through a wire sieve or colander into >L borvl, and rub the vegetables through with a wooden spoon. Season t,cj taste, pour it back into the pan to get hot, and serve with sclua’res, of toast. If the milk is used it should be added with the seasoning.

69

WINTER SBLAD. Jnyedìents-

1 medium-sized beet-root or

8 strips celery.

1 hard-boiled egg.

3 small potatoes (cooked and

i bunch water-cress when

plain vinegar.

8 ,, sugar.

1 tablespoonful onion or parsley,

t salt. A Kttle’bepper.

carrat (cooked and sliced), 2 tahlespoonfuls pure olive oil, 1 tablespoonful tarragon or

sliced or passed through a L teaspoonful made mustard. sieve).

obtainable.

chopped finely. Nethod.-Feel the beet-root after cooking (care should he taken

bot to pierce the skin before cooking, or it ~vill loose its colour). Wash, dry, and slice the celery. Wash and dry the cress ligbtly ; Bepawe into sprigs, cutting off the thick stalks. 31is carefully d l the vegctables (except the onion and parsley) in the centre of n dish or bowl.

ibzcre.-Scparate tlle white from the yolk of the egg and chop the white finely. Rub the yolk, sugar, salt, pepper and luustard smoothly together with a wooden spoon, stlr in the oil and the rinegar gradually, and add onion or parsley. Pour this over the snlnd and sprinkle the chopped vhite of egg on the top. dlnlost any vegetable may be used in a Tinter salad.

TREACLE TART. Inpedients-

2 lb. treacle or 2 tablespoonfuls teaspoonful ginger, or to taste, Short or flaky paste. 2 tablespocnfuls bread crum’ s.

Mathod-Cover a tartlet tin or old plate wíth paste, spread t,he treacle over the centre, mix the crumbs and ginger together, and cover the treacle with them. Trim the edges,. and bake in a hot oven about twenty minutes.

(warm).

N.B.-(l) This can be made more substantial by putting on a

(2) When the centre of paste is covered with any mixture it, covering of paste.

is much lighter baked on tin than ware.

1 lb. pieces cold meat.

1 tablespoonful flour. 1 pint stock or water.

1 de-selt spoonful cnryy powder.

1 small sour apple or gxen gooseberries, 11111 u11 b.

1 small onion (scalded). I 2 oz. dripping.. Salt.

Xethad.-Slice and mince the onion finely, and fry it in the hot dripping until quite brown. Nince the apple and fry it also. Then mis the curry powder and flour smooth with the stock or water, using an iron spoon ; pour it into a saucclmn and stir until It boils, adding salt to taste. Lay tlle mcat in, and let it just heat through.

N.B.-Any fresh meat, tripe, fish, rice, macaroni and lloricot bcans c m be curried for a change.

70

BOILED RICE. Ingredìen ts-

lb. rice (Patna is the best), 1 2 tablespoonfuls salt. 1 gallon bciling water. 1 quart cold water.

Mefhod--Bave a saucepan ready with the boiling water ; add the salt to increase the heat, and have it boiling rapidly. Wash the rice well and throw it in, and boil very quickly about 13 minutes. Then put the cold water in and strain it through a wire sieve or colander ; put it into the oven or in front of the fire until it is dry, and stir it with a fork occasionally to keep the grains separate.

N.B.-The water may be used for starching aprons.

OATMEAL BUNS. Ingredients-

3 oz. flour. + lb. mediam oatmeal. 4 oz. sugar, or t o taste. About + pint milk, or as R oz. clarified dripping, lard, required.

1 egg. 1 teaspoonful baking powder.

or butter.

Mefhod-Put the fat into a basin, and beat it to a cream with a woodeu spoon. Beat the egg and part cf the milk together, then add it with the other ingredients (except the baking powder) by degrees to the fat, making a rather moist misture. Beat well all the time, and set it nside for as long as possible, for tho oatmeal to swell. Then add the baking powder, and more n d k if necessary ; it should now be a' stiff mixture. Put it into greased patty pans, and bake in a quick oven about 15 minutes.

N.R-(l) If the mixture is baked without giving time for tile oatmeal to swell, the buns r i l l not be so light and digestible.

(2) Fine oatmeal does not require so much swelling. but it ofte:] imparts a bitter fla~our, and is not SO suitable for buns. The yery coarse is not so suitable either for cakes

L (3) Candied peel may be added if liked, or a few sultanas.

ï l

SAVOURY BATTER. Iqredients-

6 oz. flour. 1 pint milk. 1 egg. 2 tablespoonfuls chopped

parsley.

1 teaspoonful thyme and

About 2 lb. scraps of cold meat. 1 oz. dripping, or scraps of fat. Salt and pepper. A pinch of baking powder.

majoram (mixed).

Melhod-Make a batter with the-flour, milk, aud egg, and set it aside to smell. Chop the meat finely, taking away any fat, skin, or gristle, dredge it with flour, and mix wit!l it the parsley, herbs, salt, and pepper. Put it into tlle batter, adding the baking pon-der, and beat the whole well. Melt the fat in a pie-dish, pour tlle mixture in, and bake about 2 llonr, or until the batter is cooked, in a hot oren at first to raise the batter, and then more slowly lest the meat should get hard. TV1;cn done, slip a knife round it, and turn it on t o a hot dish. If liked, serve it with brown gravy.

N.B.-(I) Almost any scraps of meat can be mixed together for this dish. If, however, pork is used, sage and onions should be added instead of the parsley and thyme.

(2) Any scraps of fat taken from the meat should be melted and used instcad of the dripping.

(3) If liked more solid, r' tablespoonfuls of bread crumbs can be added, and sometimes a tablespoonful of medium oatmeal is liked.

HOMINY OR SEL\LOLIN!I GLAKCMASSE.

hlgredien is- 2 oz. hominy or scrnolino. 1 oz. lump sugar, or to taste. I A pinch of salt. . 1 pint milk.

Nehd.--Rinse a very clean sawepln with cold water, then pour in the milk, and sprinkle the hominy or semolina with the salt into it. Stir until it boils, draw it aside and cook very gently about one hour, or until it is quite soft and has absorbed the milk. Sweeten to taste, pour it into a wet mould, and when cold turn it out, and serve with Stewed Fruit.

N.B.-(I) If the hominy be soaked over night in just sufficient hot water to cover, it will not require so long cooking, but it is not quite so nice.

72

(2) When the blancmange is served plain, without the stewed fruit, the lump sugar rubbed on an orange or lemon is a great improvement, or any flavouring liked can be added.

(3) When the sugar is added at the last, the blancmange is not so liable to burn.

STEWED FRUIT. .Ingredienfs-

1 lb. fresh fruit.

2 oz. lump suga., or to taste. pint water.

DIdl~od.--Boil the water and s u p for 10 minutes, taking off the E C U I ~ ~ , tllcn add the fruit and smmer slowly until it is uite soft but not broken. Stir frequently, talring great care to 1 eep the fruit whole ; Then done lift it out carefully, place it on a dish, let the syrup boil ap, then pour it over the fruit.

N,B.--(l) More sugar may be required according to the kind of fruit. A little thin lenlon rind is-an improvement to nearly all fruits.

(2) Pears with this syrup poured over and stewed 5 or 6 hours in a very slow oven, will be a very pretty colour.

SAVOURY ~ldCdl;oST. Ingredients-

3 to 4 oz. Kaples macaroni or

1 pint milk.

if oz. butter.

2 oz. grated cheese, or to taste.

hominy. 1 ta l lespoonful bread crumbs. Salt and pepper to taste.

JfetIzod.--Put the macaroni into a pan with plenty of boilkg water and a pinch of salt. Let it simmer about + hour, strain it, then add the milk and simmer 1 hour or until quite cooked and the milk is absorbed. Put this on to a greased meat dish, mix vith it half of the cheese and season to taste. Sprinkle the remainder of the cheese and bread crumbs on the top, put the buttcr in small pieces here and there, and place it in the oven or hfore the fire for a few minutes to brown.

7s

If hominy is used, wash and soak it, and cook it in the water in which it has been soaked, but for macaroni the mater must be boiling, or it will lose its round form and look and taste dis- agreeable.

SODA BUNS. lnyedients-

4 lb. butter or clarified 1 lb. flour.

1 gill milk or more. 2 eggs.

+ lb. castor sugar, or to taste. .A pinch of salt. 2 oz. mixed peel. $ ., rnrbonate coda. + teaspconful baking powder. dripping.

Method-Beat the butter or dripping to a cream, dissolve the s7da in the milk, separate the eggs, beat the yolks, add them to the milk, and shred the peel. Then add these ingredients and the sugar gradually to the fat, beating well. Khip the whites of eggs to a stiff froth, .:uld stir them in lightly last thing : also the baking powder. Shapetl~e-buns roughly with two forks, put them on a greased baking sheet, sprinkle with castor sugar, decorate with a little peel, and bake in a quick oven about 4 hour.

PLAIN 80DA4 CBKE. Ingredients-

1 lb. flour.

4 lb. sugar. Sliced candied peel to taste.

1 teaspoonful carbonate soda. + lb. butt,er or clarified 3 lb. currants or sultanas.

dripping. 14 gills milk, or more.

Jfethod.-The same as for the buns, but baked in a cake tin, about 2 hours, or until a s k c ~ e r comes out quite clean.

EXETER STEW. Ihqredlknts-

1 lb. shin of beef. 8 or 4 good-sized carrots.

About h gill of vinegar. Salt and pepper.

1 pint brown gravy. 2 or 3 good- sized turnips. A few sprigs of parsley.

AIethod.-Cut the meat Into nice pieces, and lay them in the vinegar. .lTake the Brown Gravy (page 3S), add more onions, but do not strain it, take the meat .out of the vinegar and lay it in a

74 75

stew-pan or jar, pour the hot gravy over, and stew very gently from 2 to 4 hours, as the meat needs it. Pre are tlle cwrots and turnips, and cut them into strips about 2 inc f les long and 4 inch thick, steam or boil p m t J v in d t l Rnrl wRt,er (just, sufficient, to Dover them) 3 hour, or until quite soft.

For serving, put the meat and gravy on to a hot dish, and pile the vegetables RS Iligh as possible on the top, putting a sprig of parsley here and tllere.

.hT.B.-(l) Tllis Insltcs a very tempting-looking stem, and tough steak is nice donc in the s m e manner, but would not require 80 long cooking.

(2) Parsnips could bc used instead of turnips for a change, and these vegetables arc all delicious steamed, and then none of the good properties are lost. (S) If the meat is from the lower part of the shin, which is

often very tough, it is better to leave it in the vinegar a few minutes.

SWISS PUDDING. Ingredients-

1 lb. apples. About 6 oz. bread orumbs.

1 oz. butter.

1 egg. 1 or 2 tablespoonfuls of cold

water. 1 oz. moist su m, or to taste.

JIefhoh-Peel, core and cut U the apples, put them into a small saucepan with the sugar an f water, and stew to a soft pulp. Separate the egg, ndd the yolk to the apples, stirring well, beat the white to a stiff froth, and stir it in lightly. nutter a pie-dish well (19 pint size), line it with crumbs ( l incl1 thick at the bottom and as many as will adhere to the sides), put tlle mixture in, cover with crumbs, and put what butter is left on the top in mal l pieces. Bake in a quick oven about 20 minutes-the crumbs should be nicely browned-turn it out carefully on to a hot dish and dredge with white sugar. Serve it with Apple

N.B.-(l) Invalids usually enjo this pudding very much, and it is nice for anyone who c:ulnot ta z e pastry.

(2) The egg can be olnittcd a.nd lump sugar rubbed on an orange or lemon, or nuy other flavouring can be added.

BY PUP.

FRIED CHOPS OR STEAKS. Method.-Trim the Cho S and i u t a little of the fat into a

frying-pan ; when quite t o t put the meat in, let it remain 1 millube LU s e d up L I I ~ juiueb, A C A I bu111 A L \ + I L L 0 hii& spoon (not a fork), and seal up the juices on the other side in the same way. Then cook it as slowly as possible from 10 to 20 minutes, according to the thickness. The more slowly it ia oooked after the first two minutes and the more frequently it is turned, the more tender it will be. If there is no fat with the steak use a small piece of nice dripping, just to moisten the pan, If pork chops, serve with Apple Sauce.

APPLE SAUCE. Iqreda'ents-

6 apples.

About 2 tablespoonfuls water. Sugar to taste.

MefhorZ.-Peel, core, and quarter the apples, put them in a saucepan with the cold water and sugar, and simmer until quite soft ; beat well, pour into a tureen, and serve hot.

The fla.vour and the colour of the apples is nluch better when they are cooked in a covered jar or basin in the oven.

STEAMED SEMOLINA PUDDING.

8 oz. semo!ina.

1 or 2 cgm. 1 pint milk.

1 oz. sugar, or t o taste.

Grated lemon rind or any

A pinch of salt. flavouring to taste.

Ht?thod.-Grease a mould or basin and a piece of kitchen paper, Heat the milk in a saucepan, sprinkle the semolina into it, stir until it boils, add the sugar, flavouring, and salt, and simmer until it tbickens a little. Separate the.eggs, allow the semolina to mol a little, then beat the yolks in ; bent the mllites to a stiff froth, stir.li htly in, pour it into the mould, cover with the paper and steam 1 ffi our. Turn it out and serve with Jam or Marmaltrde buce.

76 77

JAM OR MARMALADE SAUCE. .h~g~edie~ats-

1 gill water. 1 tablespoonful jam or marmalade.

1 oz. white sugar. . ., Method-Put the preserve, water and sugar into a small

wucepan, and simmer gently uncovered until it becomes a rather thick syrup. Then strain it and pour round the pudding.

N.B.-A few drops of cochineal improves the colour if jam t -d.

F I S H PIE.

2 lb. of any fresh fish. 2 tablespoonfuls chopped, 2 tablespoonfuls brown parsley.

Jngredients-

bread crumbs or raspings. Salt and pepper. Short or flaky paste.

.' ~l~eii~on7.--Washl dry, and cut &he fish into nice pieces, and stem the fins in a little cold water and salt for gravy. Put the fish i11 .B pie-dish in layers, sprinkling each layer with salt, pepper, parsley, and the browned crumbs. Pour in the gravy, let it cool, then cover with paste in the usual way and bake in a hot oven .about hour.

N.E.-When white fish is used, an egg beaten np with the gravy is liked, though it is not necessary. Oily fish is quite rich enough without.

DR. JOHNSON'S PUDDING. Ingredients-

Stale bread (tbat can be slicd). 1 pint cold water. 1 lb. rhubarb, or any juicy fruit. I 2 lb. sugar, or to taste.

XeUbod.-Wipe and cut up the rhubarb, or pick the fruit used, and stew ib with the water and sugar until it is quite soft. Slice 'the bread very thinly, pare ob the crust from a few pieces to line a mould or basin, putting it on a large plate or dish, then. fill up the mould with layers of bread and fruit (while hot), using up the crusts d i c h have been cut off and all pieces and crumbs,

!

I

Put a plate on the top and press it well down, leaving it until cold with a heavy weight upon it ; remove the plate a few times io. pour the syrup in which has been pressed from it. When quite cold, turn it out and serve with milk or custard.

N.B.-(l) This is a very cheap wholesome pudding, and is very useful in hot weather (as it can be made the day before) and good for those who cannot take pastry.

(2) When rhubarb is used, a little whole ginger stewed with it, and then taken out, is an improvement ; or a little thin lemon or orange rind can bo used. A dark-coloured fruit makes the prettiest pudding, but a few drops of cochineal improves the colour of the rhubarb, or the custard can be poured ovcr it if it looks insipid.

(3) Fresh bread or tile slices cut thickly will quite spoil it. (4) In minter, apples and prunes can be used, but the Apple

Syrup (page 31) should be made,

BOILED CORNFLOUR CUSTARD. Jfigredients-

5 pint milk. 1 teaspoonful cornflour. 1 egg. I 1 oz. lump sugar.

Hefhod.-Mix the cornflour to a smooth paste with a littie cold milk, put the rest of the milk into a 2te1.9 clean saucepan, w11en it boils stir in the cornflour, add the sugar and boil a fenr miuutes. Beat the egg in a basin, and pour the cornflour gradually on to it, stirring well all the time. Then leave it to cool, stirring occasionally to prevent a skin forming on the top.

N.B.-(l) If wanted thicker, the quantity of cornflour should be increased, and if a little flavouring is wanted rub the sugar on an orange or lemon, or a small piece of cinnamon can be boiled with it, and afterwards taken out, or a little nutmeg may be grated on the top when it is ready for serving.

(2) One egg will do very nicely for a pint of custard when it is wanted for a family.

( S ) The hot cornflour poured on to the egg cooks it quite enough.

75

ROAST VEAL. hgrdients-

Breast of veaL Forcemeat.

,&thod-Bone the meat, spread a layer of forcemeat over (page 82), roll and tie it with a fine string, and bake or roast nmrding to “Axioms ” 5. Make a stock with the bones fm the gravy. This is very good served with Bread Sauce.

BREAD SAUCE. Ingredients-

2 lb. stale bread. 1 ]nt milk. 1 farge onion. 4 cloves.

6 peppercorns. Pepper and salt to taste. -4 little nutmeg.

Nethod.-Cat the bread in thin slices, take off the crusts and put it in a basin. Put the milk in a saucepan, with the onion stuck with cloves and the peppercorns ; when it boils pour it over the bread in the basin, cover with a plate, put it by the side of the fire to keep quite hot for about one hour. Then take out the onions and pqqercorns, beat the bread until quite smooth, ndd pzgder and salt to taste, and a very little grated nutmeg.

B.-If liked, 1 oz. of butter can be added, and it is a greA lnprovement.

RICE BUNS. Jngredhnts-

4 lb. ground rice. ;t lb. flour. 8 OZ. castor sugar, or to taste. 4 lb. butter, or 6 oz. if

2 largc eggs or 3 small ones. preferred.

1 small teaspoonful baking powder.

A fcw chops of essence of lemon, or grated lemon rind to taste.

A little milk, if required.

Hef?ml.-Cream the butter and sugar, beat the eggs and add them s l th the other ingredients (except the baking powder and $avouring) by degrees, beating all the time. Be careful in addiug

79

the flavouring, put the baking powder in last thing, beat well again, and then half fill greased patty pans with the mixture, and bake in a hot oven about hour.

TEA-CUP PUDDING. Ingredients-

1 heaped dessert-spoonful

A few grains of salt. A little butter. 1 teaspoonful sugar. 4 pint milk.

cornflour. 1 egg.

‘ Nefhou‘.-Mix the cornflour smooth with a little of the milk, add the rest of the milk, sugar and salt, put this into a saucepan and stir it over the fire about 5 minutes. . Beat the egg, add it to the mixture, and mix well ; pour it into a greased cup, cover with greased paper, and skam slowly 4 hour. Let it stsnd 5 minutes before turning It out.

INVALIDS’ CAKE. lngredit&s-

The weight of three ln castor sugar and flour. 3 large or 4 small eggs.

1 teaspoonful baking powder. Mefhod-Line a cake tin with buttered paper. Beat the eggs

and sugar until thick and nearly white, then stir the flour in very lightly ; add the baking powder last, put i t at once into the tin, and bake about f hour.

X.B.-(l) If any flavouring is wished for, grated lemon rind is the most wholesome.

(2) This is called Invalids’ Cake because there is no fat in ir, except the oil in the eggs. It is therefore very light and digestible if properly made. If the beating is done Fith a whisk, it will be lighter,

INVALIDS’ PUDDING. Jngredhn is-

4 pint milk. 3 stale Id . sronge cakes. Sugar to taste. I Preserve or any fresh soft fruit.

Method-Slice the cake crossways, and if fresh fruit is used,

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crush it with a little sugar ; then put layers of cake and fruit or preserve in a small pie-dish, finishing with cake. Pour the milk over (taking care to soak the top layer of cake, or it will be dry) and bake about 20 minutes in a moderate oven.

N.B.-A little grated lemon or orange rind, sprinkled on the .

cake instead of preseke or fruit, is sometimes preferred.

SEMOLINA OR HOMINY PORRIDGE. Ingredienk-

1 tablespoonful semolina or 1 gill boiling water.

1 gill milk. I hominy. A pinch of salt.

Nethod.-Sprinkle the semolina into the water, add the salt, stir until it boils, and leave it to simmer about 20 minutes, then stir the milk in, and leave it by the side of the fire about 10 minutes, but do not let it boil. Serve it poured neatly over a plate, with the edges quite free from droppings, and sprinkle it with castor - _ - or grated h m p sugar.

soaked as for Hominy Blancmange (page 71). Hominy Porridge is made in the same may, though it is better

SAVOURY PUDDING. Ingrtdi8nts-

4 oz. fine oatmeal or flour. 4 oz. stale bread (scraps). 1 large or two small onions. 1 dessertspoonful sage. 1 teaspoonful sweet herbs

(if liked).

1 oz. dripping or suet, or marrow.

1 egg. 1 pint milk. Salt and pepper to taste. A little nutmeg.

Nethod.-Cut the bread in slices, take off the crust, put the bread in a basin, pour the milk over it, let it soak untll quite soft, then beat out all the lumps. Shred and chop the suet very finely, add it to the bread, with the flour or oatmeal and the onions boiIed and chopped, sage, herbs, nutmeg, pepper and. salt, then the egg well beaten. Melt a

little fat in a baking tin (sufficient to cover the bottom), pour the nlixture in, and hake about 1 hour in a hot oven. When done cut it in squares and serve like Yorkshire Pudding with pork, duck, or goose.

VEGETABLE MARROW SOUP. Jnqredienfs-

2 Ih. veytsble marrcw. 1 teaspoonfu1 sugar. 1 large onion (sliced and 1 pint milk.

1 oz. butter. 2 oz. flour.

scalded). l+ pints boiling water. Salt and pepper to taste.

Methd.--Peel ancl c z t the lxwow in squares, put them into a saucepan, add the ouiou, sugar, butter, and a little salt and pepper ; put the lid 011, and simmer about 10 minutes ; then adcl t;he mater, stem slon.ly 20 minutes, or until the vegetables pdp. Mix the ílour to a si1motll paste with a little milk, add the rlbst of the milk and stil it into the soup, continue s t i r r iq until it boils, season to hste, and serve with small squares of toast.

ïY.Il.--Pnu~pki1~ or GZrl'Ots may lx: 1 I : d instead of the marrow, lunt the carrot,s would require longer c o d c i q before the t1ncl;eninF lue added. It is an improvewnt t u rub the soup ;.hough a sieve before it is thickened.

BEEF OLIVES. Ingredìen ts-

1; lb beet steak. I dess.rtspoonfv.1 flour. 3. pint boiling stock or mater. I Forcemeat.

Xdhod-Cht the n ~ c z t into slicrs abont inch thick and 4 inohes long, beat them flat wit11 a chopper or rolling pin dipped in water, and if there are any trnnlnings fronl the meat chop them finely, and mis them with the forcemeat. Put a littlc pwce of forcemeat on the end of each slice of beef, roll them 111) and tie each one with cotton. Place them upright in a stewpan, p u r the boiling gra\.y over, co\;*r closely, and simmer gently 1 hour, or until qulte tender ; then take the o h s out, remove the cotton, and arrange them ou a

82

hot dish ; thiclwn the gravy with the flour, stir until it boils, let it boil 3 or 4 minutes, scason to tastc, colour with a 1 i ttlc browning, and strain it over them.

hT.R,-Slircs of cold mrrqt mqv ho v n w , I v t molr -1- 1vvr nnly.

.DROWNING FOR GRAVIES. IwJredienis-

lb. sugar. 3 pint hot wntor.

Nefhod.-Put the sugar in R small sxwepan, and stir it with an iron spoon until it is almost black, then pour tho hot wahcr over, stir it until it boils, let it cool, and bottle it.

N.R.-If not well burnt, it will be aweet.

88

STEWED 8TEAk MëfbodiThk cm be done as for Haricot Mutton or Ex-

mm.

CHRISTMAS GBKE. &gmdimts- i k: ::Zr.

3 lb. treacle.

6 oz. raisins (either kind). 6 oz. currants.

1 teaspoonful carbonate soda 3 q g s . oz. brown suger.

Neethod.-Put the butter and treacle into a bowl, just melt it, , thcn add the soda and work or stir it about 5 minutes, or until itj forments like yeast. Then add the other ingredients, mix weil, prit it into a cake-tin lined with p n s c d paper, and bake about - 2% !lours in a rather slow oven, or until a skewer cotues out quite e l ,m~ Candied peel can be added as liked.

N.B.-Margarine can be used for all cakes instead of butter. It is cmch cheaper and very good.

-. BRAE TEA.

J/~pvrZie/&+- 3 tahlespoonfuls me,lium brza Sugar or honey t o taqte. 1 quart of boiling w&r.

Method-Pour 1 quart of boiling water on the bran. IC& it stand & hour, sweeten with sugar or honey, and stnLin it Mm servinp.

Leu011 rind in~proves it.

TOBST AND WATER. &zgr&m%-

A piece of bread crust. 1 quart cold water.

Yethod.-Take a piece of bread cruat and toast it brown on dl .

84

Bides. Put it into a jug with the water. Let it stand with a cloth over it for half-an-hour, then strain it. The crumb of brcad Bhould not be used, as it would turu sour.

STEAiII E I ) VEGETABLE MAEROT.

Do not pcel the marrow, but put it into a steamer quite v h h and cook f1.0111 20 minutes to 1 hour, or until tender, according ti, the age and size ; then peel it (holding it in n clean cloth), divide it lengthways, take the seeds out, and cut it into nice pieces. I t can be served plain or with melted butter, or mashed like turniì.>. with a little milk.

N..B.-(1) This is a very watery vegetable, and this mode of cooking it preserves the flavour and makes it much lnore digcstiblt,, as no foreign water can get into it.

(2) If there be not a steamer, cook it in a large smcrpan wit,h very little water, just sufficient t.0 create steam. (3) If preferred. the marrow can be peeled (not cut) before

cool;inp, especidly if it is steamed in a stenmer.

STUFFED J'EGETABLE RIARROW. &gredie~z fs-

1 medium-sized malrow. Sage and onions, or parsley Scraps of cold meat of any

Scrap of stale bread.

and thyme, as liked. 2 oz. dripping. Flour, salt and pepper,

kind.

Jhfhod-Peel the marrow, divide it lengthways, and take the m d s out. Chop the meat, soak and beat the bread finely, boil end chop the onions, and rub the sage, then mis ail togethe:., Wasoning to t,aste. Fill each half of the marrow with this folce- meat, tie them together, dredge with flour, salt, and pepper. Melt the,dripping in a baking tin, put the marrow in and bake it about one hour, basting a few times. Serve with Brown Gravy.

86

N.B.+) When marrows are large and cheap, this is an economical way of using up scraps of meat. Sometimes the meat is omitted and an egg used with the forcemeat instead.

(2) It can be steamed if liked ; the dripping and flour will then s o t be required.

STEWED TODIATOES. Jngredimts-

1 lb. fr:sh tomatoes. 3 gill of hot stock or water.

A small piece of butter. Salt and pepper to taste, 1 teaspoonful of sygar, or to

taste.

Nethod.-Wipe the tomatoes and put them into a stewpan with the stock or water, sugar, butter, and seasoning ; cover closely, and stem about 15 minutes, or until quite tender. The tinned tomatoes are very good and much cheaper, but do not need the addition of the stock, as there is usually plenty of liquid with $!lern.

N.B.-(l) Tomatoes are much luore wholesome with cold meats

(i?) They are very good stewed in a covered jar or pie-dish in khan the highly-seasoned sauces are.

the oven, omitting the stock or water.

PICKLED ONIONS. lngredienfs-

2 quarts onions. 1 quart vinegar.

2 oz. whole ginger. Salt and water.

OE. peppercorns.

illefhod.-Peel the onions, boil some strong salt and water, pour it over them, let them stand in this 2-1 hours, keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry. Boil the vinegar, peppercorns, and ginger together, and pour it over the onions ; the vinegar must entirely cover them. Cover them over tightly, a d keep for several weeks, when they will be ready for use.

8% 87

STRAWBERRY JAM. (SIMPLE.) Ingredhts-

To each pound of fruit dlow- Q lb. loaf sugar.

Yethod-Pick the strawberries, put them into the preserving pan with the sugar. Take off the scum as it rises, let it boil very q24ick7y for 1 hour, or as re uired. Try it in the usual way by putting a little on a plate, an 1 if it sets quickly it is done. Cover as for Marmalade (page 50).

ìV.B.-(]) Small hard strawberries are best for preserving, 85 they keep whole more easily.

(2) This preserve requires almost constant skimming, or i t will not be clear.

(3) Do not stir it or the fruit Kill break, but simply put a spoon in gently to see that it is not burning.

STRAWBERRY *JAM. Ingredients-

To every pound of fruit dlow-

1 pint red currsnt juice. la lb. loaf sugar.

Bethod.-Choose the strawberries not too ripe and of good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over then1 half the quantity of sugar, which must be pounded. Shake the dish gent17 that the sugar may be equally distributed, and let it remain for one day.

Cumant Juice.-Put the currants into a jar, place the jar in 8 mucepan of boiling Kater, let it simmer until the juice is drawn from the currants, then pour it off and put 1 pint into a saucepan or stempan, boil it Kith the remainder of the sugar until it forms 8 thin syrup, and in this simmer the strmberries until the whole is suficiently jellied. Great care must be taken in stirring, as the fruit should be preserved as whole re passible.

l

CHRISTMAS PUDDING. Ingredients-

1 lb. raisins (stoned). g lb. beef suet (chopped finery). 1 lb. currants (washed and $ lb. bread crumbs.

Rind of 1 lemon (grated). fr lb. sultanas (cleaned and Milk (according to size of eggs). 1 lb. sugar.

1 i

pieked). 6 eggs.

nicked). 5 teaspoonful of salt.

lb. flour. ' l ilfethod.-Mix the mhole of the ingredicrlts w r y tJ/,orortylLly

-much c l c p d s 012 this : iwat the eggs alid milk, add thcm and stir it very wvcll again. Put it into rrell-gressed nlonlds or basi~~s, cover with greased paper, tie the cloths over them, end boil from 6 to 10 hours, according to size. When the pucldings are turned out the appc:u.ance is impruvecd by dredging them with castor sugar. If tllc-y are not wnnted at once, kccp them in a cool, dry place.

To BLANCH ALnrorJDs.-Put them into boi l i ty water and let them remain until the skins will come off easily ; then throw them into cold water to whiten them, and Icwe them moist, not wiping them.

LEMON MARMALADE. Inyreditvats-

1 lb. chips and pulp of lemons. 2 lb. sugar. 1 pint of the last water in which they are cooked.

JIefhod.-S~r~h and mash the lemons ; put them into a sancepan, a v e r them wit11 cold water, boil 2 hour, or until th<: lemons are tender ; change t h water twice, each tilne replacing it with boiling water. Then take out the lemons, pour the water into a basin. Cut the lemons into quarters, take out the centre pith and pips, remove d l the white pith from the rind, and cut&% into the finest possible chips. Weigh the pulp and chips, every pound 1 pint of ihe mater in the basin and sugar. Put the sugar and water in the preservin about 15 minutes, stirring all the time, and remov

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88

the wum. Then allow the syrup to cool a little before adding the pulp and chips ; boil gently for h an hour, or until it jellies. Pour into warm dry jars and cover at once.

N.B.-Five ordinary lemons weigh about 1 pound.

80

the top of the omelette by holding it in front of the fire, or put the pan into a hot oven for one or two minutes. Slide the omelette on to a hot dish or plate and fold double.

MINT SAUCE. Ingrdiimts-

2 tabl-spnonfuls chslzped r u i n f . 2 tablespoonfu!s moist sugar, or to taste. 1 gill of vinegar.

Mefhod-Put the sugar and vinegar into a turcen and let the sugar dissolve. Wash the mint, pick the leaves off the stalks and dry them, chop them nppnely, add them to the sugar and vinegar, and stir until the sugar is dissolved. This s:Iuce is better for being made 2 or 3 hours before wanted.

SAVOURY OMELETTE. Iqre[ïienf.+-

2 egge. I tablespoonful milk,

3 teaspoonful mixed herbs

8 teaspoon€ul chopped parsley, (finely powdered).

Salt and pepper to taste. 1 oz. butte1 (for frying). l

illefhorl.-Break the eggs in a basin, add the pmley, herbs, salt, pepper and milk, and beat n11 wcll together. Nelt the butter in a small frying-pan, remove any scum which rises to the top, then pour the eggs, etc., into the hot fat and stir lightly with a spoon over the fire until the mixture begins to set. Draw it all to the side of the pan (opposite the handle) and fry about half-a-minub. Turn the omelette quickly on a hot plate or dish, and serve very hot.

If liked, the yolks and whites of e g F can be beaten separately. Put the yolks in a basin, add the milk, parsley, herbs, salt and pepper, and beat well together. Beat the whites to a stiff froth, add lightly to the yolks, etc., then pour all into the hot fat, and fry over a clear fire for about tno minutes (do not stir it). Set

I

SWEET OMELETTE.

For a sweet omelette, omit the herbs and seasoning, and,

X.B.-If a plain omelette is required, omit the herbs or preserve, before folding, put on 1 tablespoonful of any kind of preserve.

GENERAL AXIOMS FOE

PLAIN COOKERY,

FORMULATED BY

MISS B R I G G S

All rights resewed. Elztered at Stationers' Hall.

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/I I N T R O D U C T I O N .

SUMMARY of general principles having been felt to be a desideratum amongst teachers of Cookery, l

these axioms were formulated in the hope that they would supply this want, They have been found to ensure emphasis being laid on the most important points of each sGbject they comprise, and also prove that a rule with an intelligent reason for it is remembered, when' receipts (which are difficult to retain) will almost entirely frtde

from the memory. Cookery is a subject which perhaps more than others demands a help of this kind, because it is

~ somewhat monotonous, because the heat required for its operation tries the concentrativo power of the teacher, and

because the comtant thought required for the practical part of the work interferes, necessarily, with the even tenour of theoretical lessons only.

l

It 'is of great importance that a mere parrot .like repetition of the " Axioms " should be avoided ; therefore,

when a child has repeated them, she should be questioned thoroughly as to their why and wherefore.

E. BRIGGS. Nov., 1889.

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93

GENERAL AXIOM8

FOR

PLAI3Y COOECEItY.

1. General Rules. I. Get everything in readiness before commencing to cook. II. Keep everything very clean. III. Make every dish look as nice (t8 possible. '

2. Rules for Vegetable Soups. T. Put the vegctnbles into boiling mater to keep the colour. II. Roil p n f l y to preserve the flavour of the vegetables. III. Keep ib well dnmmed. IV. Do not allow it to cool I n t!le saucepan, but pour it into an

earthenware bowl.

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4. Rules for Boiled Suet Pudding.

I. Chop the suet very fine1 . I t should be fine enough to mix

11. Put it into boiling water, or it will not be light. III. Reep it boiling all the time, and if more water is added, it

IV. Keep the lid on closely, or the steam will escape, and the

V. Suet pudding requires from 8 to 4 hours boiling, because

VI. Mix breed-crumbs with the flour to make it lighter. VII. Hdf an hour longer must be allowed if it is steamed,

wit.h t,hP flonr like n n v otfhher P R t .

must, be boiling. If the heat is lowered, it will not be light.

pudding require longer time for cooking.

suet is a hcavy fat.

which is a much lighter mode of cooking it.

Ei. Rules for Roasting or Baking Meat.

I. Have a clear fire or a hot oven ready. II. Spread the lean part with dripping, and dredge it with f lou

to form a coating to keep the gravy in. III. Give it great heat for the first 10 minutes to dose the

pores. IV. Then cook it very slowly to make It tender. V. Allow 15 minutes to each lb., and 15 minutes over. Pork

and veal require about 20 minutes to each lb., and 20 minutes over.

VI. Baste it very often.

6. Rules for Dry Roasting or Baking Meat.

I. Do not spread it with dripping or dredge it with flour. II. Give it great heat for the first 20 minutes, then cook it very

dowly indeed, allowing quite 20 minutes to each lb., and 20 minutes over.

III. Do not baste it at, all. This method is much eaaier than the usual one, and makes the m& brown, crisp, tender, and full of gravy.

95

7. Rules for Boiling Fish.

I. The fish must not be left in the water after washing, or it will lose its flavour and firmness.

Li. Guub i L iu a s u d yuamity oi wacer-one pint ior z or 3 Ibs. III. To each pint add a teas oonful of salt, a tablespoonful of

vinegar, and 6 peppercorns. i? he fins of the fish should also be added.

I v. PuF it into hot (not quite boiling) water to keep it firm. V. If there is no fish kettle, tie it in muslin, so that it can be

VI.. Simmer very gently to prevent it breaking. Boiling fast

VII. After 10 minutes tr it with a skewer. If the flesh move

VLII. Take It out of the water as soon 89 it is done, to prevent

IX. Use the water for the muce.

lifted out whole.

spoils the flavour

rralily from the bone it is c i one.

i t breaking.

8. Rules for melted Butter.

I. All sauces containing flour must boa, to burst the starch

II. If this sauce is left boiling too long it will become too thin. grains,

9. Rules for Soups with Meat or Bones.

I. Chop the bones a little, or cut U the meat, to allow the

II. Put them into cold water and add salt and Brown sugar to

III. Skim it just before it reaches boiling point, to prevent the

IV. Simmer gm@, and keep the lid on closely to prevent the

nutriment to be the more easily extracte:.

extract the .nutriment.

m m being cnrried down into the stock or soup.

steam and flavour escaping,

96

10. Rules for Cold Meat Dishes. I. To w1~ru1 up cvolted meat, by whatever method, a medium

heat should be used just long enough to heat it through. Great heat hardens the meat.

IT. The other extreme must also be avoided, because a col2 liquid, or a too low degree of heat will extract the juices, and render the fibres of the meat dry and indigestible.

III. If the meat is protected, as it is in mme cases, by batter or potatoes, then a high degree of heat will not effect it so much.

11. Rules for Cooking Coarse Oatmeal. I. When oatmeal is used for gruel or porridge, put it into

II, Stir it well for the first five minutes, but when it is cooking

III. Cook it very slowly for quite one hour, IV. When oatmeal is used for buns or cakes, the mixture must

V. The baking powder must not be added untd just before

hoiling water, with a little salt in.

just stir it a few times.

stand for half an hour or longer, to allow the oatmeal to swell.

hnking, and t.hen more milk Fill bc ccccamr?.

1%. Rules for Boiling Meat. I. Put it into boiling aatcr to close tho p o w , and let it lutil

II Thcn add a cnp of cold water to reduce the Ilclat. I [ I. Cook it as gcjzily as possihle b 1 1 d t : iL bllciar. IV. ,4110~ 20 minutes to each lb., and 20 minutcs OVCI'. V. Keep the lid on to prevellt the steam and flavour e s u l h l y : . .

about 5 minntcs.

13. Rules for Making Plain Cakes. 1.. Rcat tllc fat to :I crcam. 11. Add the other ingredients by degrees, beating it me11 all

III. Put it into n hot oveq and fiuisll cooking it gradually. the LI m.

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14. Rules for Short Pastry. I. Keep everything about it wry c001. II. Mix it as dry as possible. III. Roll it once only before using it. IV, Handle it as littlc as possi'ale. V. Bake it in a good hot oven. QI. Do not take it into a colder room nntil it is cool, or it will

be hmvy. This rale applies a,lm to bread und cakes.

15. Rules for Frying. I. Enough fat to c3vcr must be used. This is not wasteful, as

II. Heat the fat slowly, to allow thc water to cficnpe. III. Make the fat quitc hot bcforc usina it. IV. TO test it, put D small piece of bread in ; if it brown at

v. Only two 01' t1;rt.e ihings should be fried at once, or thc heat

it can be used over and over again if it is not burnt.

once, the fat is ready.

clarify it.

98

18. Rules for Beef Tea. 1. &ïe; d1e bt!al ewlyj&{6bB¿;Y W t3XbrtlCG Gne JUICCS. 1.C. Lct it stand in cold water as long as possible before cooking. IU. Add a little salt to extract the Juices. 1V. Bccf tea should never boil.

19. Rules for Making Coffee. I. When there is not a proper coffee-pot, tie the coffee in a

II. Scald the coffee-pot before putting in the cnffee. III. The water must be boiling when it is poured on to the

cdfee. IV. Have cach cup one-third full of hot milk (not boiling)

bsfore pouring in íhe coffee. V. The milli mast be hentcd slowly ; this makes it rich and

creamy. Put the milk into a jup, and then place it in a pan of boiling water.

VI. If the milk is heated in a saucepan, it should not be aIlowed to boil.

VII. Coffee and tea-pots should be put a m y clean and dry every time thcy are ns~rl, xnrl shnv!cl r?nt he .!!ewe4 t,o .,tond with the tea leaves or coffee grounds in.

Bmall muslin bag.

20. Rules for Batter. I. Beat it well to get the air in. II. Let it stand an hour or longcrl for the starch grains to

sxell. This makes it lighter. III. Cook it in a hot oven.

g9

22. Rules for Baking Potatoes. - 1. auruu b u t m l yu1w C;1ean. II. Dry them well. III. Have n hot oven ready to bake them in, or they will not

W. When they are nearly done, prick them to allow the steam be criap.

to escape.

23. Rules €02 Potato Soups or Stows. I. Par-boil t,!le p2:nto.s beforc x l d i p ~ t h n to soups or stews. II. Par-boil th2 onions QISO, to exlraci; Q litide of the strong

oil.

..

24. Rules f0r Boiling Qmmx3. 1. Removc the o n t d e leaves and cut the stalk ttuice across. II. Pour boiling mntcr over to get the inszcts out. III. Wash it scvernl times in cold mater, and if not quite fresh,

lcsve it in the Inst water about 20 minutes before cooking. IV. Cook it in a larg;: pan with plenty of boiliug mater. V. To nbout 2 quart; of water, put a tablespoonful of salt, and

VI. T:tlrc the lid off when it boils, and cook i b gently. VII. Strain it as soon as it is done.

Ql,n.,t n ,l,,~~~~..~~..,~-,,$~~ ,c .̂-Tr..- U N V L L " U UCU.:bL".> , < , "L I * L " I OL4U*L . l

25. Rules for Flaky Pastry. I. Rab one-third of the fat into the flour. TI. I t must not be nlixed too met, or it will be tough. III. Fold and roll it evenlv. 1V. Bake it in a ecry iwt oven.

26. Rules foro Rice and other Farinaceous Puddings.

100

27. Rules for Stewing Coarse OP Tough Meat. I. Dip the meat into vinegar to make it tender. II. Your boiling gravy over the meat to close the pores. III. Stew as genl7y as possible to make it tender. IV. Keep the lid on closely to prevent the steam and flavour

escaping. V. Do not draw the gravy from the meat by putting it into

cold water, but malze a separate gravy to cook it in. VI. Coarse or tough meat should never bu fried.

28. Rules for Broiling Chops and Steaks. I. Have a clear fire. II. Heat the gridiron well before putting the meat on. III. Salt must not be put on, as it extracts the nutriment. IV. Put it close to the fire at f i r s t , to close the pores. Do this

V. Turn it with a knife and spoon cvery mimte, to keep t h on both sides, then cook more slowly.

gravy in and make it tender. b VI. A fork must not be used for turning it.

V11 Allow from 8 to 30 m u t e s according to thickness.

101

NOTES ON BOILING POTATOES.

POTATO BOILING.-AS the Axioms” (3),, pag: 93, for boil- ing potatoes involve one or two disputed polnts ln the cookcry world, a few words of explanation are necessary for their dejiinite formulation. If a whole slice of potato be examined, even to the naked eye there will be seen distinctly an opnque rim around it, which is quite different in appearance from the semi-trans- parency of the inner portion. in which starch gra,ins or cells are easily discerned. Esperinlent and continued experience have proved to a large number that boiling water has the effect of making this outer rim firm, which prcvents the potatoes bre&hy. The importance of keeping them whole is rccoguised when it is remembered that starch readily absorhs water: and most tenaciously retains it ; and thus the gre:lt object should be to prevent the entrance or absorption of any forp ip water, if they arc to be served dry and floury. This theory is supparted both by steaminc and bakinc potatoes. No one t!lin!<s of puLting them over cold water for the former process, nnd for the latter, those put into a cold or mcrely u ~ a r ~ n own are very inferior to those baked in a good brisk ovcn. It is a p i o supportcd by the fact t!mt medical men generally agree that baked potatoes are much more whole- some and digestible than those cooked otherwise-due, first, to the fact that they are not deprived of their cork-like natural covering, thus preventing the escape of their properties ; stcondly, that they are cooked by a dry heut, so that no additional water is absorbed ; a d thirdly, because the drgrcc of heat is great enough to dry up much of their natural moisture. Apart, however, from the science of the matter, attentive, careful practice of the rules referred to, which are applicable to cvery kind of potato both old and new, usually results, h:lppily, in brealring down the strongest wall, even of British prejudice. Tlnt old potatoes should have been put into fold water €or RO Ionp, anil d l other vqefd lcs into boiliqq watt^,, is just one of tl~ose ulwxountablle contradicbions which exist in English cookery.

It is one of the signs of advancement that the ilqort,ance OP steaming, m a mode of cooking, is more genemlly recognisecl, aud all vegetables (except those where the colour would be affected) are rendered much more tender and digestible by i t ; a p r t from the fact that the salts in vc,netalrles-\dhAt largely constitute tl~cir valuc--cimnot be lost to t h ~kl.ule eskut aa by hilLg.

NOTES ON ROASTING MEAT.

THE DRY ROASTING OR BAKING OF MEAT :-On a superficial reading, “Axioms ” ( 5 and 6)? ppge 94 appcnr slightly contradic- tory. In reality, however, this 1s not the case. In the former mcthod, dripping and flour are put on the meat, and in the latter the rule is not to do so : but tllcn in the formcr the sealing up of the juices is accomplid~ed in 10 minutes, aided by the covering of fat and flour ; whilc in t h latter 20 rninutcs (just; doublc thr time) is allowed for this purpcsc. Soycr is the authority for tllia ‘non-bating theory, and thew “ Axioms ” mcre formulated to adapt it hs nearly as possible to the srnaller and similar hpparatus of small housea. His plan is to draw thc meat 8 or 4 feet from the firc, which must be large-this, of course, would bo too great a distancc from a small rnnge ; but the idca. i8, very slow cooking-m slow that basting is not required to keep it. uoist, andi the dqqw of h a t not ?reut enough to dr up too much of its own moisturc. Even for poultry and game, &B rule is to rub thc brcast only with a little but cr oi’ter the skin bccomes set. He points out as ont of the evils of bastinp, that by continually pouring hot f.: (;ver, fhc beautiful light fat atwhcd. to the joint becomes heavy and .the gravy, which invariably falls from the joint with the I‘at, remains upon .it and burns, and muses it to bo very heavy and indigestible. At the same time he apologiees for attempting to improve the English method of roasting. Where Soyer’s method taan be carried out, it io most dvantegeous in the eaving of t h e and trouble. The idea of slow mhng has been proved to be the best in every mode of cooking meat-in boiling, stewing, grilling, and even in dry frying (which is the quickeat method, and supposed only to hise 5 or d m11utcs), tu well as routing or bdrmg-agd. it.is.inculcated throagllout thb little work, and certainly cannot be too much enyhasised. It is, perlmps, neceagary to add that, in fi-osty weather the ment should be brought into a wariner atmosphcre some little time before cooking it; or a longer time allowed for the cooking. These notes would be incomplete? per- haps, without a word or tmo on tllc cooking of salt m a t , mlnch IS not introdnced into the s~.ll~~luuscs, bcc!nuw the ordiuary procFss deprivcs it of so nmch ~~~~tr in lcn t , ; though wl~crc a frcsll joint is salted by the pumping-in procdss merely for its savoury advan- tages, and not for the wke of kceping it, OP wurst it isnoLdeprived. of its jnies, nor is it so llnrdencd ;18 r;!;cn it lics in the ,pickle

P. P ’

105

104

INDEX TO RECEIPTS.

-0-

DAG E Apple Dumplings . . . . . . Amle Sauoe . . . . . . . . . AkowroLt . To make a cup of

Bacon and Liver . . . . . . Baked Haddock . . . . . . Baked Herrings . . . . . . Baked Mackerel . . . . . . Baked Potatoes . . . . . . Baking Powder . . . . . . Baking Powder Brea I ... Batter . Fruit bakcd'in ... Barley Water

Batter. Savoury . . . . . . Batter Pudding . . . . . . Beans. Haricot . . . . . . Becf. Stewed. and Ricc Bean Stew. Haricot

Beef Olives . . . . . . . . . Beef Tea Uecf St.ew, Leg of

Black Cap Pudding . . . . . . TJlancmangc. Homing ... B!ancmnngp. Semolina, ... Boiled Cauliflowcr . . . . . . Boiled Fish. Sauce (plail. )

for . . . . . . . . . . . . Boiled Meat . . . . . . . . . Boiled Rice Boiled Potatoes

Eoil Eggs. To . . . . . . Boil Fish. To . . . . . . Boil Green 7egetablca. To Bone Stock . . . . . . . . .

Ba on aud Egg.'. To fry ...

...

...

... . . . . . .

. . . . . . . . .

. . . . . . . . . . . . . .

Rran Tea . . . . . . . . . Bread and Butter Pudding Bre:ld l'uddinn . . . . . . B n d Sauce . . . . . . . . .

Bread. Bak:ng Powder Rrcnd with Yeast . . . . . .

PAGE ... Bread. Whole Mea1 . . . . . . Bread Crnmbs. Brown( d ... Broiled Chops or Sttnk ..... Brown Bread Crumbs ... Drown Gravy .. ... Brown Gravv for Had(:oalts

Buns. Oatmed Browning for Gravies

Buns. Rice . . . . . . . . . Buns. Soda . . . . . . . . . Butter. Melted . . . . . . Cahbage . To Pickle Red ... Cake. Cornflour *.. Cake. Christmas

Cakes. Fish . . . . . . . . . Cake. Invalids . . . . . . Cake. Meat . . . . . . . . . Cake. Seed Calm. Rock

C.tke. Yorkshire l'ca Cake. Soda (plain)

Cnpcr Sauce . . . . . . . . . Cau.iflowcr. Boiled . . . . . . Chops or Steaks. Broil d ... Christmas Cake Chops or Steaks. Fried

Clarify Dripping. 'l o Chrbtmas Pudding

Clarify Fat. To . . . . . . Cocoa . . . . . . . . . . . . Cod. Savoury . . . . . . Coffee . . . . . . ... Cold Meat. ACurry'df ... Cornflour Custard Cornflour Cake

Cornflour. To make P cup of

... . . . . . .

. . . . . . ...

. . . . . . . . . . . . . . . . . . . . . . . .

...

... . . . . . . . . . . . .

...

. . . . . .

. . . . . .

35 29 32 33 46 33 38 83 S3 70 78 7 3 26

83 R 1

59 17 79 60 22 l!) 73' 67 20 4s 46 75 83 87 15

47 1 .i

58 30 (;o 5!l 77 56

PAGE Cornish Pasties ...... .Crumb and Sultana Pudding

-€ustad. Cornflour Curry of Cold Meat

Dripping. To clarify Dr . Johnson's Pudding Dry Roasting ... Dumplings. Apple ... -Eggs and Bacon. To fr. Egg Snow . . . . . .

.Eggs. To boil . . . . . . Eggs. To poach ... =eter Stew Eve's Pudding

WgPudding Fat. To clarify

F i s h Cakes . . . . . . Fish Fried in Batter Fish Pie . . . . . . Fish Sauce . . . . . . Fish. To boil Fish. Steamed

Flaky Pastry ... Flaky Pastry. Rough

.Fried Chops or Steaks Forcemeat

Fru i t Baked in Batter Pried Potatoes

Frled Eggs and Bacon

Fru i t P ie Flied Sausages

-Fruit Pudding ... Fruit. Stewed ...

Gingerbread Puddin -. GingerbWad

Good Vegetable Soup Gravies . Browning for Gmvv . Brown ...

...

... . . . . . .

... . . . . . .

... . . . . . .

. . . . . . ...

... . . . . . .

. . . . . .

... ... ...

... ...

...

...

... 1..

...

...

...

...

...

... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...

Gravi; Brown. f o r Haddock+ Gravy for Roast Meat ... Green Vegetables. To boil ... Gruel ... . . . . . . Haddock. Baked ... Haricot Beans . . . . . . Haricot Bean Stew . . . . . . Haricot Mutton . . . . . . :Haricot soup . . . . . . Hnsb. Schw 1 of Cookery ... Henngs . Baked . . . . . . H s m i q Porridge Haminy Blancmange . ... . . . . . .

45 64 G9 77 15 76 13

44 46

10 10

40 il

73 15 1; I 17 "7 ÍG 16 55 16 62 25 82

G1

44 31;

42 2G 31 51 A7 (i:< 9

83 38 33

40 14

37 33 37 38 61 63

63 67

80 'il

_" I . )

Hunter Pudding Invalid's Cake . . . . . .

PAGE . . . . . . Invalid's Jelly . . . . . . Irish Stew Invalid's Pudding

Jam Sauce . . . . . . . . . Jam. Sbwberrg . . . . . . Jam. to make Jam. Strawbemy (simple)

Jelly. Invalids . . . . . . . Leg of Beef Stew . . . . . . Lemonade ... ... Lemon Sauce Lemon Marmalade

Lentil Soup . . . . . . . . . Lentils. 8tewsd . . . . . Lettuce Salad . . . . . . Liver and Bacon . . . . . . Macaroni Puddill? . . . . . . nIacaroni. Savoury . . . . . .

Marmalade. Lemon Slnckerel. Baked

Marmalade. Orange . . . . . Marmalade Sauce . . . . . . Marrow. Vegetable (stuffed Marrow. Vegetable (steqmed)

MashedPotatoes andhfinc'di and baked)

Meat Cake Meat

Meat. Cold. Acurry of ... Meat Patties . . . . . . . . . Meat Pie . . . . . . . . . &bat Pudding . . . . . . Meat. Gravq for Rosst ... Meat. To Boil . . . . . . Meat. To Roast . . . . . . Melted Butter Meut. Minced

Minced Meat and 'ilashebi

. . . . . . . . . . . . . . .

... . . . . . .

. . . . . .

. . . . . .

. . . . . .

. . . . . .

. . . . . . . . . . . . . . . . . .

. . . . . .

. . . . . . Mincemeat

Potatoes

Mint Sauce . . . . . . Oatmeal Buns Mutton. Haricot

Oatmeal Porridge ... Olives. Beef . . . . . . Omelettes. Sweet Omelettes. Savoury

Onion Sauce ....... Onions. To pioHe *..

...... ... ...

... ...

... ... ... ... ... ... ... ... ... ... ...

25

55 79

40 79

76 86 86 52 55 21 49 87

sa (;o

51 B9

13

'12 t15

63 67 50

S i 76

84

19 Go 69 23 23 30 II '70 14

26 19

19 50

61 88

70 35

88 81

W .

05. io

... ...__ ...... . t :*

PAGE Onions with Tripe (Stewed) 44 Orange Marmalade . . . . . . 50 Orange Sauce . . . . . . 60 Pancakes . . . . . 36

Pastry. B k k y . . . . . . -05 . ti2 Pastrv . Potabe . . . . . . peaties. Corn& . . . . . . 48

Ptastrii Rough Flaky . . Pastry. Short . . . . . . Patties. Meat Pastry. Suet

Pea Soup . . . . . . . . . Pickled Onionsç . . . . . . Pickled Red Cabbage ... Pie. Fish . . . . . . . . . Pie. Fruit . . . . . . . . . Pie. "It . . . . . . Pie. veal Pm. Shephe&

Plain Sauce rb'r Eoie'd Fish PoachedEggs . . . . . . Porridge. Hominy . . . . . . Porrike. Oatmeal ...

Potatoes. Boiled Potatoes. B a k d

Potatoes. Fried . . . . . . Potatom. Machrd . . . . . Potatces. Sausacc . . . . . . Potatoes. Steamed . . . . . . Potatoes. Supper . . . . . . Potato Pastry . . . . . . . yotato soup . . . . . . . . . Puddmg. Batter . . . . . . Pudding. BLzck Cap .... Puddink;Eve'R . . . . . . Pudding. Bread ....... Pudding. Bread and Butttr Puddiug. Chris' m11 S ... Pudding. Dr . Johnsoil's ... Pudding. Fig . . . . . . Pndding. Gingcrhrend Pudding. Fruit

Pudding. Invalid's Pudding. Hunter

. . . . . . . l&dd.ing, 'Meat P.udding: Macdroni

. . . . . . . . . . . . . . Pudding;Woly Poly Pudding. Rice'

Pudding. savoury Pudding. Sago

. . . . . . . . . . . . . . .

. . . . . .

Porrldge. Semolina . . . . . . . . . . . . . . . . . .

. . . . . . ... . . . . . .

. . . . . . ... . ..... ......

tiG 2.5

31 24

23

S5 18

51

26 76

'.y 11 G2

4 1. 76

3 T, SO

39 so

Il fi 1 19 6. 11 CG citi 28 1 4

40 14

11 58 87

64 76

31 G3 25 79 65 30 21 39 45

i '

Pudding. Semolina (steamed)

Pudding. Sultana and Crumb Pudding. Sue&

Pudding. Swiss . . . . . . Pudding. Tapioca . . . . . . Pudding. Tea Cup . . . . . Puddinx. Vegetable Plnm ... Pudding. Yorkshire ... Rabbit. Stewed . . . . . . Rice. Boiled Red Cabbage. To pickle

Rice Buns . . . . . . nice Pudding ... Rice Snowballs .... Rice Water . . . . . . Roast Meat . . . . . . Roast Meat. Gravy ? t i

Rock Cakes Roast Veal

Itoly Poly Pudding Rolls. Sausage

Sago Pudding .nl

Tlough Flaky PasLry

Salad. Lettuce ... Salad. Winter ...

. . . . . .

... . . . . . .

. . . . . .

. . . . . . ... ...

. . . . Sauce. Bread Sau&. Apple

Sauce. Caper . . . . . . . . . . . . .

Sauce. Lcmon Sauce. Jam

. . . . Sauce. Mint Sauce. Marmalads

Sauce . Onion ... Sauce . Orange ...

. . . . . .

... . . . . . .

106

... ...

...

... . . ... ... ... ... ... .. . ... ... ... ... ... ... ... ... ... ...

Sauce: (plai;) for Eoiled Fish Sausage Potatoes . . . . . . Sausage Rolls . . . . . . Sausages. To Fry . . . . . . Savoury Batter . . . . . . . Savoury Cod . . . . . . . . . . . Savoury Macaroni . . . . . . Savoury Pudding . . . . . . School of Cookery IIash ...

. . . . . . . . . . . i Geed Calre Scones

Semolina Blancmange ... Semolina Pudding (steamed) Semolina'Porridge

Shepherd's Pic . . . . . . . I Sholt Pastry . . . . . . . . .

80 i Soda Buus . . . . . . . . .

... . . . . . . . . . . . .

PAC,%: r -

13 6.1 72 45. 79

11 49.

56 . 51 70' 78

60 31

5 ( i

14 13 .

7s 22 42 39 -05 45 .i 1 69 75

20 711

(3) 56

R8 76

GO 20

16 - t%

42- 42

71 58 ' 72

G7 80:

28 13 71

l1 . . 24 75 .

4.3

2. a

t'*

5 . .. ? .

. 7 . Soda Cake (plain) ...... Soup, Lentil Soup. Haricot

Soup. Pea . . . . . . . . soup. Potato . . . . . . . . . Soup. Vegetable . . . . . . Soup. Vegetable (good) ... S a p . Vegetable Marrow ... Steaks or Chops. Broiled ... Stcaks or Chops. Fried ... Steaks. Stewed . . . . . . Stearned Fish . . . . . . Steamed Potatoes . . . . . . Stewed Beef and Xie0 Steamed Vegetable Marrow

Stewed Fruit . . . . . . Stewed Lent~ls . . . . . . Stewed Steak Stewed Rabbit

Stewed Tomatoes . . . . . . Stewed Tripe. with Oniol~s

Stew. Haricot Benn . . . . . . Stew. Leg of Beef Stew. Irlsh

Stmw-herry Jnln . . . . . St. rawberry Jam (simple) ... Stuffed and Baked Vegetable

Ma,r row . . . . . . . . . Suet, Paslry . . . . . . . . .

. . . . . . . . . . . . . . .

...

. . . . . .

. . . . . .

Stew. Exeter . . . . . . . . . . . . . . . . . . . . . . . .

Stook. Boue . . . . . . . . .

107

i 3 6s 49 18 28 I)

G5 81 46 73 Y3 5 3 11 S.4 -17 7 2 59 56 83

44 83

38 7 3

40 21 12 Sc; S6

84 31

Suet Pudding . . . . . . Sultana and Crumb Pudding Supper Potatoes . . . . . . Swiss Pudding . . . . . . Tapioca Pudding . . . . . . Tart. Treacle . . . . . . . . . Ten. Beef . . . . . . . . . Tea. Brnn . . . . . . . . . Tea Cakes. Yorkshire ... Toad-in-the-Hole Tea Cup Pudding

Toast and Water . . . . . . Tomatoes. Stewed . . . . . . Tripe n-ith Onions Stewed Treacle Tart

Veal. to Roast Veal Pie

Vegetables (green). To Boil Vegetable Marrow. Steamed Vegetable Marrow. Stuffed

and Baked . . . . . . . . . Vegetable Plum Pudding ... Vegetable Soup . . . . . Vegetable Soup (good) ... Vegetable ilkmow soup ... Whole Meal Bread . . . . . . Winter %lafi ... Yeast Bread . . . . . . . . . Yorkshire Tea Cakes ... Yorkshire Pudding . . . . . .

. . . . . . . . . . .

. . . . . . . . . ... . . . . . . . . . . . . . . .

PAGE

64 13

G6 74

68 45

34 83 67 79 35 83 65 68 44 82 78 40 84

a 1 49

65 9

m 32 69

M 29

1.4

108

INDEX TO AXIOMS .

... Bakmg Meat (Dry?' Baking Meat

Baking Powder Bread ... Batter Baking Potatoes

Beans. Peas;Lentii;'(Drie'dj Beef Tea . . . . . . Boiling Fish" ... Boiling Suet Pudd:;dg ... Boiling Greens . . . . . . Boiling Meat . . . . . . Soilin g. Potatoes . . . . . . Bread. Baking Powder ... Bread with Yeast . . . . . . Broiling Chops or Steaks ... Chops or Steaks. Broiling Cakes. (plain) Making

Coffee . . . . . . Cold Meat %'shes . . . . . . Farinaceous Puddings ... Fish. Boiling . . . . . m i n g Flaky Pastry

General RuiL . . . . . . Greens. Boiling . . . . . . Meat. Baking . . . . . . Meat. Boiling . . . . . .

... . . . . . .

...

. . . . . . . . . . . .

.. 0-

PAGE 94 94 97

98 99

98 9 s

95 94 99 96

' 97 !l3

100 97

100 96

9s 96 99

99 95

97 93 D9 94 %

PAGE Meat. Dry Baking ...... Mea t. Dry Roasting ... Meat. Roasting . . . . . . Meat . Stewingooarseortoqh Melted Butter . . . . . . Oatmeal (coarse). Cooklng Pafitry. Flaky . . . . . . Pastv. Short . . . . . . Potatoes. Baking . . . . . . Potatoes. Boiling . . . . . . Potatoes. Soup or Stews ... Pudding. Farinaceous ... Pudding. Rice . . . . . . Rice and other Farinaceous Pudding. Suet

Puddium . . . . . . . . . . . . . . .

...

Roasting Meat Roasting Meat (Dr;) ... Ssup, Pc tato . . . . . . Soup, Vegetable . . . . . Soup with Meat or Bones Steaks or Chops. Broiled ... Stewing Coarse or Tough

Meat . . . . . . . . . Stews . . . . . . . . . Vegetable Soup Suet Pudding

~ ...

. . . . . . ......

94 94 9p

100 95 96 99 97 99

99 !t3

99 99 94

99 91

99 94

a3

100 95

100 100

;i