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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..7ed9637 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #69876 (https://www.gutenberg.org/ebooks/69876) diff --git a/old/69876-0.txt b/old/69876-0.txt deleted file mode 100644 index 463d2cf..0000000 --- a/old/69876-0.txt +++ /dev/null @@ -1,3689 +0,0 @@ -The Project Gutenberg eBook of The “Ideal” Cookery Book Third -Edition, by Lilian Clarke - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The “Ideal” Cookery Book Third Edition - A reliable guide to home cooking - -Author: Lilian Clarke - -Release Date: January 25, 2023 [eBook #69876] - -Language: English - -Produced by: David E. Brown and the Online Distributed Proofreading Team - at https://www.pgdp.net (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE “IDEAL” COOKERY BOOK -THIRD EDITION *** - - - - - - The - “Ideal” - Cookery - Book _THIRD EDITION._ - - A Reliable Guide to Home Cooking - - _Containing 246 Useful and Dainty Recipes_ - - BY - LILIAN CLARKE - - BRUMBY & CLARKE, LIMITED, HULL - AND 5, FARRINGDON AVENUE, LONDON, E.C. - - - - -PREFACE. - - -Of the making of Cookery Books, we are told, there is no end, but the -comparative worthlessness of their contents for practical domestic -purposes is no doubt the reason why there is still as great a demand as -ever for a thoroughly reliable and up-to-date volume. - -The little book I now offer to the public, claims to be the _best, -cheapest, and most useful_ Culinary Handbook yet produced, and I -venture to think its contents will fully justify this assertion. - -A large proportion of the recipes are my _own compilation_, and all -alike have been _carefully revised and repeatedly tested_. - -Every recipe has been arranged with a view to _practical usefulness_, -and may be confidently recommended for _ease of preparation_, -_daintiness_, and _economy_. - -Those who once use the “IDEAL COOKERY BOOK,” will afterwards use no -other, not because their years have been shortened by bad cooking and -unwholesome food, but because they recognise in it all the qualities it -claims to possess, and are able by its aid to _realize in the home the -true “Ideal” of the Culinary Art_. - - THE AUTHOR. - - - - -CONTENTS. - - - I. Savouries. - PAGE - - 1. Forcemeat 13 - 2. Mince Meat 13 - 3. Potato Balls 13 - 4. Tasty Dish of Cold Cooked Beef 14 - 5. Savoury Puffs 14 - 6. Breakfast Dish 14 - 7. Potato Cakes 14 - 8. Veal Mould 15 - 9. Timbales of Mutton 15 - 10. Rolled Steak with Potatoes 16 - 11. Salad Dressing 16 - 12. Cabbage Balls 16 - 13. Cheese Croquettes 16 - 14. Potato Ribbons 17 - 15. Rissoles à Lilian 17 - 16. Fish Cakes 17 - 17. Savoury Omelette 18 - 18. Dough Nuts 18 - 19. Cheese Straws 18 - 20. Egg and Bacon Pie 19 - 21. Another Cold Meat Dish 19 - 22. Scrambled Eggs 19 - 23. Meat Roll 19 - 24. Pommes de Terre à la Reine 20 - 25. Dormers 20 - 26. Beef or Veal Mould 20 - 27. Gravy for Mutton 21 - 28. Gravy for Beef 21 - 29. Beefsteak Pie 21 - 30. Tasty Dish of Beefsteak 22 - 31. Cold Meat Pâtés 22 - 32. Potted Beef 22 - 33. Pommes de terre au Lait 23 - 34. Pommes de terre à L’Écosse 23 - 35. Potato Croquettes 23 - 36. A dainty way of Cooking an Egg 24 - 37. Beef Tea Custard 24 - 38. Beef Tea 24 - 39. Dainty way of Serving Mashed Potatoes 25 - 40. Fried Potatoes 25 - 41. Ragôut of Mutton and Eggs 25 - - - II. Pastry. - - 1. Short Pastry (_Rich_) 26 - 2. Ground Rice Cheesecakes 26 - 3. Cocoanut Cheesecakes 26 - 4. Macaroons 27 - 5. Maids of Honour 27 - 6. Lemon Curd 27 - 7. Welsh Cheesecakes 27 - 8. Milk Rolls 28 - 9. Almond Cheesecakes 28 - 10. Bakewell Cheesecakes 28 - 11. Pastry Sandwiches 28 - 12. French Tartlets 29 - 13. Apple Cheesecakes 29 - 14. Good Family Pastry 29 - 15. Pie Pastry 29 - - - III. Custards, Puddings, and Blanc Manges. - - 1. Lemon Rice Pudding 30 - 2. Sponge Cake Pudding 30 - 3. Strawberry Blanc Mange 30 - 4. Honeycomb 31 - 5. Lemon Mould 31 - 6. Baroness Pudding 31 - 7. Holderness Pudding 32 - 8. Lemon Pudding 32 - 9. Parson’s Pudding 32 - 10. Queen’s Pudding 32 - 11. Ideal Pudding 33 - 12. Curd Pudding 33 - 13. Chocolate Blanc Mange 33 - 14. Suet Dumplings 34 - 15. Snow Pudding 34 - 16. French Pancakes 34 - 17. German Pancakes 34 - 18. Junket 35 - 19. Three Minutes Pudding 35 - 20. German Pudding 35 - 21. Rhubarb Mould 36 - 22. Imperial Pudding 36 - 23. Fig Pudding (_No. 1._) 36 - 24. Sultana Pudding 37 - 25. Trieste Pudding 37 - 26. Stewed Figs 37 - 27. Baked Milk (_For Fruit_) 37 - 28. Baked Rhubarb Pudding 38 - 29. Apple Snow 38 - 30. Prune Mould 38 - 31. Bachelor’s Pudding 39 - 32. Raspberry Sponge 39 - 33. Lemon Cream 39 - 34. Gâteau de Riz 40 - 35. Kingston Puddings 40 - 36. Fig Puddings (_No. 2._) 40 - 37. Cheese Pudding (_No. 1._) 41 - 38. Paragon Pudding 41 - 39. Cambridge Pudding 41 - 40. Sago Kelley 42 - 41. Orange Meringue 42 - 42. Spanish Custard 42 - 43. Cheese Pudding (_No. 2._) 43 - 44. Apple Trifle 43 - 45. Economic Custard 43 - 46. Tasmanian Pudding 43 - 47. Yorkshire Pudding 44 - 48. Steamed Batter Pudding 44 - 49. Chocolate Pudding 44 - 50. Gêlée à la Normandie 45 - 51. Chocolate Blanc Mange 45 - 52. Eastbourne Pudding 45 - 53. Summerville Plum Pudding 45 - 54. Victoria Pudding 46 - 55. Prune Gâteau 46 - 56. Raspberry Pudding 46 - 57. Rice Pudding 47 - 58. Small Sago Pudding 47 - 59. Ground Rice Pudding 47 - 60. Custard Pudding 48 - 61. Stewed Pears 48 - 62. Harrogate Pudding 48 - - - IV. Sauces. - - 1. Apple Sauce 49 - 2. Bread Sauce 49 - 3. Melted Butter 49 - 4. Egg Sauce 50 - 5. White Sauce 50 - 6. Mint Sauce 50 - 7. Onion Sauce 50 - - - V. Cakes. - - 1. Madeira Cake 51 - 2. Beverleigh Buns 52 - 3. Queen Cakes 52 - 4. Raspberry Sandwich 52 - 5. Rock Buns 52 - 6. Cornflour Cake 53 - 7. Oatmeal Buns 53 - 8. Lemon Sandwich Cakes 53 - 9. Yorkshire Parkin 53 - 10. Drummond Cake 54 - 11. Gingerbread 54 - 12. Ginger Nuts 54 - 13. Victoria Roll 55 - 14. Yorkshire Cake 55 - 15. Sally Lunn Teacakes (_No. 1._) 55 - 16. Summerville Cakes 55 - 17. Soda Cake 56 - 18. Brunswick Cakes 56 - 19. Jordan Cakes 56 - 20. Lunch Cake 56 - 21. Plain Plum Cake 57 - 22. Rice Buns 57 - 23. Raspberry Buns 57 - 24. Walnut Cake 58 - 25. Icing for Walnut Cake 58 - 26. Cocoanut Pyramids 58 - 27. London Buns 58 - 28. Victoria Buns 59 - 29. Norwegian Cake 59 - 30. Sultana Cake 59 - 31. Cocoanut Cake 59 - 32. Lancashire Parkin 60 - 33. Delicious Cake 60 - 34. Chocolate Cake 60 - 35. Rich Plum Cake 61 - 36. Plain Seed or Currant Loaf 61 - 37. Malta Cake 61 - 38. Small Rice Cake 62 - 39. Parisian Sandwich 62 - 40. Sultana Scones 62 - 41. York Teacakes 63 - 42. Fairy Cakes 63 - 43. Orange Rock Cakes 63 - 44. Jersey Cake 63 - 45. Seed Bread (_To Butter_) 64 - 46. Queen Anne’s Cake 64 - 47. Spice Bread 64 - 48. Bachelor’s Buttons 65 - 49. Cocoanut Fingers 65 - 50. Victorine Buns 65 - 51. Orange Cakes 66 - 52. Ginger Cakes 66 - 53. Cherry Cakes 66 - 54. Small Seed Cakes 67 - 55. Demon Jumbles 67 - 56. Cocoanut Gingerbread 67 - 57. Lemon Buns 68 - 58. Ashton Sandwiches 68 - 59. Christmas or Wedding Cake 68 - 60. Split Cakes 69 - 61. Baking Powder Rolls 69 - 62. American Cake 70 - 63. Shrewsbury Cakes 70 - 64. Swiss Roll 71 - 65. Westwood Buns 71 - 66. Sally Lunn Teacakes (_No. 2._) 71 - 67. Queen Cakes (_No. 2._) 72 - 68. Neapolitan Ribbon Cake 72 - 69. Clancarthy Buns 73 - 70. Spice Bread 73 - 71. Swiss Cakes (_Another Method_) 73 - 72. Genoa Cake 74 - 73. Fairy Baskets 74 - 74. Fancy Bread (_Without Yeast_) 75 - - - VI. Biscuits. - - 1. Picnic Biscuits 76 - 2. Rice Biscuits 76 - 3. Shrewsbury Biscuits 76 - 4. Ginger Drops 77 - 5. Seventy Little Biscuits for 2d. 77 - 6. Ginger Biscuits 77 - 7. Rice Biscuits 77 - 8. Seed Biscuits 78 - 9. Soda Biscuits 78 - 10. Sweet Biscuits 78 - 11. Chestnut Biscuits 78 - 12. Cocoanut Biscuits 79 - 13. Four pounds of Biscuits for 8d. 79 - 14. Chocolate Biscuits 79 - 15. Cinnamon Stars 79 - 16. Ratafias 80 - 17. Almond Rings 80 - 18. Cheese Straws 80 - 19. Patent Barley Biscuits 80 - - - VII. Bon Bons. - - 1. French Almond Rock 81 - 2. Candy Dough 81 - 3. Candy Cherries 81 - 4. Almond Creams 82 - 5. Walnut Creams 82 - 6. Cream Dates 82 - 7. Brandy Snap (_No. 1._) 82 - 8. Raspberry Rock 82 - 9. Cocoanut Fondant 83 - 10. Chocolate or Coffee Fondant 83 - 11. Nougat 83 - 12. Gelées Françaises 84 - 13. Chestnut Bonbons 84 - 14. Chocolate Baisers 84 - 15. Yorkshire Toffee 84 - 16. Brandy Snap (_No. 2._) 85 - 17. Marmalade 85 - 18. Patent Groats 85 - - - VIII. Beverages. - - 1. Apple Wine 86 - 2. Barley Water 86 - 3. Ginger Beer 86 - 4. Ginger Wine 87 - 5. Lemon Squash 87 - 6. Lemon Water 87 - - - IX. Additional Useful Recipes. - - 1. To Bottle Green Gooseberries 88 - 2. Gooseberry Jelly 88 - 3. Apple Jelly 88 - 4. Cough Mixture 89 - 5. Pork Pie Pastry 89 - 6. Recipe for Keeping Eggs 89 - - - - -I. SAVOURIES. - - -The general rule for roasting or boiling joints is to allow a quarter -of an hour for each pound and half an hour over, unless the meat is -preferred underdone. - - -1. Forcemeat. - - 2-oz. ham. - ¼-lb. suet - 6-oz. bread crumbs. - 2 eggs. - Salt and pepper. - -Make it into balls or use as stuffing. Bake ½ hour. - - -2. Mince Meat. - - 1¼-lb. raisins. - ¾-lb. sultanas. - 1-lb. currants. - ½-lb. suet. - ¼-lb. peel. - 1-lb. sugar. - 1-lb. apples. - 1-gill of Rum. - -Chop the suet very fine, stone the raisins and chop them, chop the -sultanas, peel, and apples, and add the currants. Put in a bowl with -the sugar and rum and mix very thoroughly. Put in jars and tie down. - - -3. Potato Balls. - -Mash the potatoes--season with pepper and salt and little chopped -parsley and bind with yolk of egg. Form into balls, dip in egg and -bread crumbs and fry in boiling fat or in the oven--serve hot. - - -4. Tasty dish of Cold Cooked Beef. - -Butter a pie dish and scatter with bread crumbs and chopped parsley. -Arrange layer of slices of beef with pepper and salt. Next, layer of -crumbs, then beef, placing sippets of bread on the top. Pour gravy -over, and bake 2 hours. - - -5. Savoury Puffs. - -½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold -meat. Mash the potatoes, add yolk of egg and seasoning, blend well -into dry dough, roll ¼ inch thick, cut in rounds and fill with rissole -mixture, fold over and press together. Fry brown and serve. - - -6. Breakfast Dish. - -Boil two eggs twelve minutes and put in cold water. When cool remove -shells, dry with flour, cover each with sausage meat, egg and bread -crumbs, and fry in boiling fat till brown. Cut in halves and serve. - - -7. Potato Cakes. - - 1-lb. mashed potatoes. - 2 yolks of eggs. - ½-lb. flour. - Little salt. - -Mix flour and potato, bind with yolks, and season. Roll out half inch -thick. Bake in quick oven. Split open and butter. Serve very hot. - - -8. Veal Mould. - - 1-lb. veal. - ½-lb. fat bacon. - Little parsley. - Grated rind of 1 lemon. - 4 eggs. - 1-gill of stock. - Pepper and salt. - -Boil the eggs hard and cut in slices. Chop the parsley and mix it with -the rind and seasonings. Line a plain mould with pieces of egg at the -bottom. Cut up the veal in neat, square pieces, and put in the mould -in alternate layers with cut-up bacon and sliced eggs, sprinkling each -layer with seasoning. When full, pour in the stock. Cover tightly with -buttered paper, putting a plate and weight on the top. Bake in a slow -oven for 4 hours. Turn out when cold. - - -9. Timbales of Mutton. - - ½-lb. cold minced mutton. - ¼-lb. finely chopped mushrooms. - 1 teaspoonful chopped parsley. - Salt and pepper. - 2-oz. bread crumbs. - ¼-pint gravy. - 2 eggs. - 1 teaspoonful anchovy essence. - -Put the meat, crumbs, parsley and seasonings in a basin, mix well and -add beaten eggs. Put into well buttered castle pudding tins, cover with -buttered paper, and steam ½ hour. Turn out and serve with a brown or -tomato sauce. Any cold meat may be used this way. - - -10. Rolled Steak with Potatoes. - -About 2-lbs. (sufficient for five persons) of lean, thick beefsteak. -Cut in thin slices and roll each piece up with the fat in the middle. -Place in a large dish and add pepper and salt. Fill up with cold water -and put in the oven for 2 hours. If the gravy boils away, fill up with -boiling water. Place whole, pared potatoes on the top one hour before -the dinner is wanted. Bake the potatoes brown. Serve in the dish. - - -11. Salad Dressing. - -The yolk of 1 egg, a little mustard and salt, 1 teaspoonful sugar, 1 -tablespoonful cream, and a little vinegar. - - -12. Cabbage Balls. - -Mince some cold cabbage finely, mix with an equal part of bread crumbs, -season with pepper and salt, and bind with the beaten egg. Form into -large sized balls, roll in flour, and fry in boiling fat. Drain on -paper, sprinkle with salt, pile in a pyramid, and serve hot, with gravy. - - -13. Cheese Croquettes. - -2-oz. grated cheese, mixed with some cold mashed potatoes, season with -pepper and salt, and add about 2-oz. bread crumbs. Mix with half of a -beaten egg, and form into balls. Dip them in rest of egg, and fry in -boiling fat or bake in a tin with dripping in the oven. Serve hot. - - -14. Potato Ribbons. - -Peel the potatoes, then peel round and round very thinly. Let them lie -in cold water for an hour, drain, place in frying basket, plunge into -hot fat, drain on paper and serve hot. - - -15. Rissoles à Lilian. - - Cold meat. - 1 egg. - ½-pint bread crumbs. - Seasoning and gravy. - -Mince the meat finely, and put in a bowl with bread crumbs. Bind with -the egg and a little gravy, but they must be stiff. Put a little of the -mixture in the bottom of a floured teacup and press it down, then turn -out into well-greased dripping tin and bake. Serve hot, with gravy. - - -16. Fish Cakes. - - ½-lb. cold fish. - ½ teaspoonful salt. - Bread crumbs. - ½-lb. mashed potatoes. - ¼ teaspoonful pepper. - 2-oz. butter. - -Remove bones from fish, mix with the potato, and add the melted butter, -salt, pepper and one and a half beaten eggs. Make into flat round -cakes, brush over with rest of egg and cover with bread crumbs. Fry in -hot fat 4 or 5 minutes. Drain and serve hot. - - -17. Savoury Omelette. - - 1-oz. butter. - 2 eggs. - Chopped parsley. - Pepper and salt. - -Beat eggs slightly, and add seasoning. When the butter is hot in the -frying-pan, pour in the eggs, stir to prevent sticking, and as soon as -it commences to set, draw towards the handle of the pan, turn over and -cook for a minute. Serve hot. - - -18. Dough Nuts. - - 1-oz. castor sugar. - ½-lb. flour. - 2-oz. butter. - 1 egg. - Spice or ginger. - 1-gill milk. - Pinch of salt. - -Rub butter into flour, mix dry ingredients, make into a paste with egg -and milk, roll out, cut with a round cutter, then take the centre out -with a smaller one, fry in hot fat and dredge freely with sugar. - - -19. Cheese Straws. - - 2-oz. butter. - 3-oz. grated cheese. - 1 tablespoonful water. - Salt. - 2-oz. flour. - 1 yolk of egg. - Pepper. - Cayenne. - -Mix well, roll into fingers and rings. Bake 7 minutes. When cold put -two or three straws through each ring. - - -20. Egg & Bacon Pie. - -Put a layer of pastry in a soup plate, put small pieces of cooked ham -or bacon in, beat one or more eggs, season with pepper, pour over the -bacon, and cover with pastry and bake. - - -21. Another Cold Meat Dish. - -Make a batter of 3 tablespoonsful of flour, ½-pint of milk, one -egg. Chop the meat, add half a boiled onion, ½ teaspoonful chopped -parsley, and salt. Stir into the batter. Grease a pie dish, stir in the -omelette, and bake ½ hour. Turn out on a dish, and serve with gravy. - - -22. Scrambled Eggs. - - 1 egg. - 1-oz. butter. - 1 tablespoonful milk. - Pepper and salt. - -Put butter in pan, and when melted, add eggs and milk. Stir until it -thickens, and serve on buttered toast. Use more eggs for more than one -person. - - -23. Meat Roll. - - 1-lb. beefsteak or veal (minced raw). - ¾-lb. minced ham. - 2 eggs. - 6-ozs. bread crumbs. - -Mix all well together, and form into a roll, place in a cloth tied at -each end, and steam 2 hours. Serve hot or cold. - - -24. Pommes de Terre à la Reine. - -Take some boiled potatoes and mash them finely. Take any cold meat, and -chop it also finely. Make the meat and potato in little balls, cover -with egg and bread crumbs, and fry in boiling fat. Serve on a d’oyley. -Gravy is an improvement. - - -25. Dormers. - - ½-lb. cold meat. - 3-ozs. boiled rice. - Pepper, salt. - 2-ozs. suet. - 1 egg. - Bread crumbs. - Gravy. - -Chop the meat and suet and rice finely. Mix well together and add -seasoning and egg. Roll in shapes, sprinkle with bread crumbs, and fry -in hot dripping a light brown. - - -26. Beef or Veal Mould. - - 1-lb. beef or veal. - ½ small packet of gelatine. - 2 eggs. - -Put the gelatine to soak in a little cold water. Cut the meat into -small pieces, or put through the mincing machine, and stew till tender -in enough water to cover it. Boil the eggs hard and arrange them in a -mould. Add the gelatine to the liquid, and pour the whole into a mould -and put in a cool place to set. There should not be more liquid than -will fill the mould. - - -27. Gravy for Mutton. - -Pour off nearly all the fat from the joint, and make a thin gravy by -pouring boiling water over the meat. Replace in the oven and boil a few -minutes. Add a little gravy browning if liked, also add pepper and salt. - - -28. Gravy for Beef. - -Pour off nearly all the dripping from the joint. Pour boiling water -over the meat and season with pepper and salt, adding gravy browning -if desired. Mix a little flour and cold water to a smooth paste, and -thicken with boiling water, and add to the gravy, stirring thoroughly -and returning to the oven to boil. - - -29. Beefsteak Pie. - -Take from 1 to 2 lbs. of beefsteak, according to the quantity required, -and cut into small pieces. Place it in a pan with sufficient cold water -to cover. Season with pepper and salt, and stew for 1½ hours. Have -ready a pie dish lined with crust, into which put the stewed steak and -part of the gravy. Put on the cover and bake about ¾ of an hour. Use -the rest of the gravy as required. Make the crust according to “Pie -Pastry” recipe. - - -30. Tasty Dish of Beefsteak. - -Take as much beefsteak as is required and place it in an enamelled pie -dish, cover with cold water and put into the oven to stew, placing an -inverted pie dish on the top. Season with pepper and salt. Add more -boiling water as the other evaporates. Stew for 2½ hours, but a quarter -of an hour before dishing up thicken the gravy with flour and water and -let it boil up. - - -31. Cold Meat Pâtés. - -Take the remains of a joint and mince very finely. Place in a basin, -add a little gravy to moisten, and mix well, seasoning with pepper and -salt. - -Have ready some patty pans lined with pie pastry, into which put a -portion of the mince, and cover with a pastry lid. Bake until the -pastry is brown, and serve hot on a d’oyley. Put some good gravy in a -tureen to serve with the pâtés. - - -32. Potted Beef. - -Take 1-lb. of second beefsteak and cut into small pieces, and cover -with cold water and put in a pan and stew gently for about 1½ hours. -Put through the mincing machine twice. Place in a basin and add as -much of the gravy as is necessary to moisten slightly. Mix and beat -thoroughly and put into pots, making the surface very smooth. Melt some -butter and pour a little into each pot. Decorate when cold with a sprig -of parsley. - - -33. Pommes de terre au Lait. - -Cut some cooked potatoes into slices and lay them in a pan of warm -milk. Boil for a few minutes, when the milk will become thick. Add a -little butter, parsley, and nutmeg to the contents of the pan and serve -at once. - - -34. Pommes de terre à L’Écosse. - -Take some large raw potatoes and cut them into square shapes. Blanch -them in salt and water, and then scoop out the centre of each potato -with a spoon. Fill up the holes with finely chopped meat or ham. Lay -the stuffed potatoes in a dripping tin, cover with gravy or water and a -little gravy browning. Bake slowly until tender, pouring the gravy over -them from time to time until they present a glacé appearance. - - -35. Potato Croquettes. - -Take some mashed potatoes and add 2-oz. butter, 2 eggs, and ½ teacup of -flour, and a little grated nutmeg. Mix all well together, and if hot, -let it get cold. Form into fingers, cover with egg and flour, and fry -in boiling fat. - - -36. A dainty way of Cooking an Egg. - -Take a large saucer, and rub it with butter, and set it over a pan of -boiling water. Beat an egg lightly with 1 tablespoonful of milk and a -pinch of pepper and salt. Strain into the saucer, cover it, and leave -for 10 minutes to cook. - - -37. Beef Tea Custard. - -Beat a fresh egg, strain into a gill of beef tea, and add salt to -taste. Turn into a small buttered cup, cover with buttered paper, and -steam 20 minutes. The water should not boil. This can be turned out and -eaten either hot or cold. - - -38. Beef Tea. - -Take 1-lb. of steak, neck, or shin of beef. Cut it into small pieces, -put it into a basin, and cover with cold water, leaving for an hour or -two. Place in a double pan or in any pan that will allow the contents -to gently simmer, and simmer for two or three hours, when it will be -ready for use. Add salt and pepper if desired. - - -39. Dainty way of Serving Mashed Potatoes. - -Steam the potatoes for about half an hour, mash well or put through a -potato sieve. Have ready a basin, the bottom and sides of which have -been greased with lard or butter and sprinkled with bread raspings. -Press the potatoes into the basin and turn out into a tureen. - - -40. Fried Potatoes. - -Peel the potatoes and leave whole, unless very large. Place in a -dripping tin, in which there is a depth of an inch of hot dripping, -and put into a fairly hot oven. As the potatoes brown on the one side, -turn on the other. When cooked, which should be in about half an hour, -strain well and serve in a tureen. - - -41. Ragôut of Mutton and Eggs. - -Mince finely any cold mutton and season with pepper and salt. Place -in a dish in the oven and simmer half an hour. Fry as many eggs as -required, and have ready a hot dish with pieces of toast arranged on -it. Turn the meat on to the dish and place the eggs on the top and -serve. - - - - -II. PASTRY. - - -1. Short Pastry (Rich). - - 6-ozs. flour. - 4-ozs. butter. - 1-oz. castor sugar. - Pinch of salt. - Yolk of egg. - Water. - -Mix sugar and salt with flour, rub the butter lightly in, add yolk of -egg and enough water to make into a stiff paste. Roll out once, and it -is ready for use. - - -2. Ground Rice Cheesecakes. - - Breakfast cup of ground rice. - Ditto of castor sugar. - 1 egg. - ¼-lb. butter. - Almond flavouring. - -Cream the butter and sugar, add egg, rice, etc. Mix well and use. - - -3. Cocoanut Cheesecakes. - - 2-ozs. cocoanut. - 1½-ozs. castor sugar. - 1 tablespoonful flour. - 1½-ozs. butter. - 1 egg. - -Cream the butter and sugar, add egg and flour, and lastly cocoanut. Put -a spoonful of the mixture into patty pans lined with pastry and bake. - - -4. Macaroons. - - 2 eggs (whites). - Pinch of salt. - 2-oz. castor sugar. - 2-ozs. ground almonds. - -Whip the whites to a stiff froth, add sugar and almonds. Fill patty -pans and bake. - - -5. Maids of Honour. - - ½-lb. castor sugar. - 3 eggs. - 2-oz. butter. - 2 lemons. - -Put the butter into a pan, and when melted, stir sugar in, then add -grated rind of one lemon and the juice of two. Add beaten eggs, and -simmer gently till thick. Fill lined patty pans with the mixture and -bake. - - -6. Lemon Curd. - - 1-lb. lump sugar. - 3 eggs. - ¼-lb. butter. - 2 lemons. - -Melt the butter and sugar in a pan, add juice of lemons and beaten eggs -and stir until it is very thick. Put in jars and when cold, tie down. -It will keep for months. - - -7. Welsh Cheesecakes. - -Line tart tins with pastry and fill with mixture made of the weight of -1 egg in butter, sugar and flour and 1 teaspoonful baking powder. Put -a little jam in bottom of tins and then a spoonful of mixture. Bake in -moderate oven. - - -8. Milk Rolls. - -Dissolve ½-oz. yeast in ¾-pint milk. Add pinch of salt and mix to a -smooth dough with flour. Set to rise 2 hours, turn on board and form -into twists, coils, &c. Set to rise again, brush with milk and bake. - - -9. Almond Cheesecakes. - - 4-oz. ground almonds. - 1 egg. - 4-oz. castor sugar. - 2-oz. butter. - -Mix well together. Line patty pans and fill with mixture. Place bars of -pastry across and bake. - - -10. Bakewell Cheesecakes. - - Weight of 1 egg in butter, sugar and flour. - ½ teaspoonful baking powder. - 1 egg. - ½ grated lemon. - -Line patty pans with pastry, put in each a little jam, then the mixture. - - -11. Pastry Sandwiches. - -Make some short crust with 3-oz. butter and ½-lb. flour. Roll out half -the pastry, spread with jam, cover with the other half and bake. When -cold, ice evenly and dry in a slow oven or near the fire. - - -12. French Tartlets. - - 2 eggs. - ¼-lb. crushed ratafias. - 2-ozs. castor sugar. - -Put a spoonful of mixture in each lined tin, then a spoonful of jam, -then the mixture on the top and bake. - - -13. Apple Cheesecakes. - - ¼-lb. apple pulp. - 2-ozs. sugar. - 2 yolks. - 2-ozs. butter. - Rind and juice of ½ lemon. - 1 white of egg. - -Melt the butter, and add to the apple with lemon and sugar, and lastly, -beaten yolks and stiff white. - - -14. Good Family Pastry. - -To every pound of flour allow ½-lb. of lard and ½ teaspoonful of salt. -Rub the lard in, and mix to smooth paste with water. Roll out once -altogether, and then use as required. Bake in a quick oven. Add 1-oz. -more lard to make extra good. - - -15. Pie Pastry. - -To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 -teaspoonsful baking powder, and half a teaspoonful salt. Mix to a stiff -dough with cold water and use as required. - - - - -III. CUSTARDS, PUDDINGS, & BLANC MANGES. - - -1. Lemon Rice Pudding. - -Boil a cup of rice until soft, put in dish and add grated rind of 1 -lemon, yolks of 2 eggs, little more than 1 pint of milk and a pinch of -salt. - -Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered -sugar and the juice of 1 lemon. Spread over pudding when cold and put -in the oven to brown. - - -2. Sponge Cake Pudding. - -Split some sponge cakes into slices and spread with jam and place in -a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add -½-pint milk, a little nutmeg, and stir. Pour the custard over the cakes -in the dish. Bake in a slow oven till set--about ½ hour. - - -3. Strawberry Blanc Mange. - - 2 tablespoonsful cornflour. - 1 leaf of strawberries. - 1½-pints milk. - 2 tablespoonsful sugar. - -Mix the cornflour with a little milk then add the rest and boil till -stiff. Add sugar and pour into mould and push strawberries down here -and there. - - -4. Honeycomb. - - 3 teacups milk. - 3 eggs. - 1 small teacup sugar. - ½-oz. gelatine. - -Soak gelatine for 1 hour in a teacup of milk, put the remainder of the -milk over the fire with the sugar and gelatine till dissolved. - -Add beaten yolks of eggs to the milk and stir well until on the verge -of boiling. - -Have the whites beaten to a stiff froth in a bowl, into which pour the -contents of the pan. Stir up quickly and pour into a mould until set. - - -5. Lemon Mould. - - 2-oz. cornflour. - 1-pint water. - 6-oz. castor sugar. - 2 lemons. - Yolks of 2 eggs. - -Mix the cornflour with a little of the water and put rest of water in -a pan with sugar and lemon rind. Bring to a boil and boil 5 minutes. -Strain into cornflour the lemon juice and yolks of eggs. Stir till it -boils and boil 3 minutes. - - -6. Baroness Pudding. - - ¾-lb. suet. - ¾-lb. flour. - ¾-lb. raisins. - ½-pint milk. - -Chop the suet, stone the raisins and cut in halves and mix with the -flour. Moisten with milk and boil 4 hours. - - -7. Holderness Pudding. - - ½-lb. suet. - ½-lb. raisins. - 4 tablespoonsful treacle. - ½-lb. currants. - ½-lb. bread crumbs. - 1-pint milk. - -Chop the suet and stone the raisins and mix all well together and boil -3½ hours. - - -8. Lemon Pudding. - - 10-oz. bread crumbs. - 2-oz. butter. - 4 eggs. - 2-pints milk. - ¼-lb. sugar. - Grated rind of 1 lemon. - -Bring the milk to boiling point, stir the butter in, and add the other -ingredients. Put pastry round a dish, fill with the mixture, and bake ¾ -hour. - - -9. Parson’s Pudding. - - ¼-lb. chopped suet. - ¼-lb. currants. - 1 tablespoonful moist sugar. - ¼-lb. flour. - ¼-lb. raisins. - ½ teaspoonful ground ginger. - ½ teaspoonful salt. - -Mix well and boil 3 hours. - - -10. Queen’s Pudding. - - 4-oz. bread crumbs. - 4 tablespoonsful strawberry jam. - -Place in a pie dish, and pour custard on made from 1 egg and 1-pint -milk. Bake ½ hour. - - -11. Ideal Pudding. - - ½-pint bread crumbs. - Grated rind of 1 lemon. - 1-oz. butter. - 1-pint boiling milk. - 1 tablespoonful sugar. - Yolks of 2 eggs. - -Butter a dish, pour in the mixture and bake until set. Beat the whites -of eggs and pile on the top of pudding and put in the oven to brown. - - -12. Curd Pudding. - - 1-lb. curd. - 3 tablespoonsful bread crumbs. - 1 tablespoonful milk. - 2-oz. butter. - 2 tablespoonsful sugar. - 2 eggs. - -Mix all together, and bake 20 minutes in the dish. Good either hot or -cold. - - -13. Chocolate Blanc Mange. - - 1-oz. gelatine. - 1-pint milk. - 2-oz. grated chocolate or cocoa. - ¼-lb. sugar. - -Dissolve the gelatine in half of the pint of milk. Grate the chocolate -and mix it and the sugar to a smooth paste with a little milk. Place -the gelatine on the fire with rest of milk and when nearly boiling add -the chocolate, &c. Boil for 12 minutes, stirring all the time one way. -Put in a mould. - - -14. Suet Dumplings. - - ½-lb. suet. - ¾-lb. flour. - -Chop suet very fine, add flour and 1 teaspoonful baking powder (if -liked). Mix with water and boil. Be sure the water is boiling. - - -15. Snow Pudding. - - ½ small packet of gelatine. - Juice of 2 lemons. - 5-oz. castor sugar. - Whites of 3 eggs. - -Put gelatine to soak in teacup of cold water for about ½ hour. Then -pour breakfast cup of boiling water on, when quite dissolved add lemon -juice and sugar, strain, add whites of eggs put in large bowl and beat -with egg whisk about ½ hour--more in hot weather. - - -16. French Pancakes. - - 3 eggs. - 3-oz. sifted sugar. - ¾-pint of warmed milk. - 3-oz. butter. - 3-oz. flour. - -Beat eggs and add to butter, stir in sugar and flour. Mix well and add -the milk and beat a few minutes. Put on a buttered dish, and bake 20 -minutes. - - -17. German Pancakes. - - 2 tablespoonsful flour. - 2 eggs. - 2 teaspoonsful castor sugar. - ½ cup milk. - -Bake very quickly and eat at once. - - -18. Junket. - - 1-pint new milk. - 3 or 4 nibs of sugar. - 1 tablespoonful rennet. - Little nutmeg. - -Make the milk warm, put the sugar in a basin, pour the milk into it and -stir well until the sugar is dissolved, then add the rennet and stir -very quickly, put in a cool place as gently as possible. - - -19. Three Minutes Pudding. - - 1 tablespoonful flour. - 1 teaspoonful baking powder. - 1 tablespoonful sugar. - 1 egg. - -Beat the egg, add sugar &c., and beat well. Place in a dripping tin and -bake lightly. Take very quickly from the tin and spread with preserve -and roll up and sift sugar over. Eat with plain sauce. - - -20. German Pudding. - -Toast some thin slices of stale bread quite brown, put in a dish with -jam between. Make a cold custard, of an egg and sufficient milk to fill -the dish, and 1 tablespoonful of sugar. Mix and pour over the toast and -stand 20 minutes. Put a little dripping on the top and bake brown. - - -21. Rhubarb Mould. - -Rhubarb sufficient to fill a quart basin. Put in pan with 1-gill of -water and boil gently. Add sugar to taste with a little lemon juice, -stir well and pour out. Put with it ½-oz. gelatine (previously soaked -and dissolved). Add 5 or 6 drops of cochineal. Beat the rhubarb briskly -and when well mixed and cool turn into mould and leave to set. Serve -with whipped cream. - - -22. Imperial Pudding. - -Grate 6-oz. bread crumbs, pare, core and slice 6-oz. apples. Well -grease pie dish, strew bread crumbs over the bottom and sides, cut a -thin slice of bread and lay in the bottom of dish on the crumbs, put -layer of apples and grate some nutmeg and strew 1 tablespoonful sugar -over the apples; next, layer of crumbs, then apples, &c., finishing -with crumbs. Mix 1 egg with ½-pint milk, pour over pudding, put a piece -of dripping on the top, place in the oven, and bake ¾ hour. Turn out on -hot dish. - - -23. Fig Pudding, (No. 1.) - - ¼-lb. flour. - ¼-lb. suet. - ¼-lb. bread crumbs. - 6-oz. chopped figs. - -Mix with 2 eggs, and boil 2 or 3 hours. - - -24. Sultana Pudding. - - 6-oz. flour. - 3-oz. sultanas. - 1 teaspoonful baking powder. - 3-oz. suet. - 1-oz. sugar. - 1 egg. - -Make to stiff dough with a little milk, and boil 3 hours. - - -25. Trieste Pudding. - -Pare and core 1-lb. apples and stew in a little water and sugar to -taste with a few cloves. When cool mix a teacupful of bread crumbs -and yolks of 2 eggs with the apple. The bread should absorb the apple -juice, if not add more bread. Warm 1-oz. butter and stir in. Place in -greased dish, and bake 40 minutes. Whip whites of eggs to stiff froth, -pile on the pudding and lightly brown. - - -26. Stewed Figs. - -Wash 1-lb. figs, place in pan, add enough boiling water to cover them; -add 1 tablespoonful treacle and 1 teaspoonful finely chopped lemon -peel. Cover the pan, and simmer till tender; serve cold. - - -27. Baked Milk (_For Fruit_). - -Put ½-pint milk into a jar, and place in warm oven for 5 or 6 hours, -when it should be as thick as rich cream. - - -28. Baked Rhubarb Pudding. - -Butter the bottom of a dish, and cover with bread crumbs, then a layer -of rhubarb, cut in 1-inch pieces. Sprinkle 1 tablespoonful of sugar -over, and fill the dish with alternate layers; the last layer must be -crumbs. Put a few bits of butter on the top and bake 1 hour. - - -29. Apple Snow. - -Place sponge cakes in a glass dish, cover with custard, and leave to -soak a few hours. Cover with dry stewed apples to which has been added -sugar and lemon juice. Pile whisked whites of two eggs on the top and -serve. - - -30. Prune Mould. - - 1-lb. prunes. - 1-oz. gelatine. - Little cinnamon. - 3-oz. castor sugar. - Few strips lemon rind. - Few drops cochineal. - -Clean the prunes and soak overnight, next day stew till soft, with -sugar and peel. Take out the stones, crack them, and keep the kernels. -Dissolve the gelatine in hot water, and stir into the fruit and sweeten -to taste. Have a plain mould wetted, and arrange kernels in it, and -pour in the prunes, &c., and set to cool. Turn out, scoop a hollow -place in the top of the mould with a silver knife dipped in boiling -water, and fill with whipped cream. - - -31. Bachelor’s Pudding. - - 4-oz. suet. - 4-oz. flour. - 4-oz. apples. - 2-oz. sugar. - 4-oz. bread crumbs. - 4-oz. currants. - 3 eggs. - Little nutmeg. - Juice of 1 lemon. - -Chop the apples and suet, add currants, &c. Beat well and boil 3 hours. - - -32. Raspberry Sponge. - - 1 white of egg. - 1 tablespoonful lemon juice. - ¼-pint sieved jam. - 1-oz. sugar. - ½-oz. gelatine. - ¼-pint water. - -Dissolve gelatine, add egg and jam (heated to make it thin) whisk till -stiff. Pile on a glass dish. A few drops of cochineal if necessary. - - -33. Lemon Cream. - - ½-oz. gelatine. - 1 pint milk. - 1 egg. - ½-pint water. - 4-oz. sugar. - 3 lemons. - -Put the rind of 2 lemons in a pan with milk, and let it infuse. When -boiling, let it cool slightly, and pour on beaten egg. Melt the -gelatine in water and let it just reach boiling point, then add the -juice of 3 lemons and sugar. Slightly cool, then add to egg and milk. -If too hot it will curdle. - - -34. Gâteau de Riz. - - 1 pint milk. - 2-oz. ground rice. - ¼-pint sieved raspberry jam. - 1½-oz. castor sugar. - ½-oz. gelatine. - 4 drops cochineal. - -Cook the rice in the milk till it thickens, take it from the fire and -stir the sugar and jam in. Add the strained gelatine (which has been -dissolved in hot water), colour and serve. Whipped cream improves this -dish. - - -35. Kingston Puddings. - - 3-oz. butter. - 2-oz. castor sugar. - 3-oz. flour. - ¼-pint milk. - -Melt butter, add sugar, etc. Bake in buttered cups ½ hour. Serve with -sauce. - - -36. Fig Pudding (No. 2.) - - ½-lb. figs. - 6-oz. brown sugar. - ¼-lb. suet. - Nutmeg to taste. - ½-lb. bread crumbs. - 2 eggs. - 4-oz. flour. - Little milk. - -Mix well and steam 3 hours. - - -37. Cheese Pudding (No. 1). - - Few slices of thin bread and butter. - 1 egg. - Pepper and salt. - ½-pint milk. - 3-oz. grated cheese. - Bread crumbs. - -Grease a pie dish, and coat with crumbs. Put in a layer of bread and -butter, then cheese and seasoning, and so on, with a layer of cheese -on the top. Beat an egg, add it to the milk, and pour it on gradually. -There will seem to be too much liquid at first, but it will soak up. -Put a few bits of butter on the top. Bake until set. - - -38. Paragon Pudding. - - 1-lb. cooked potatoes. - 5-oz. loaf sugar. - 2 lemons. - 2-oz. butter. - 2 eggs. - Pinch of salt. - -Rub the potatoes through a sieve while hot, melt the butter and add it -to them, then the grated rind, sugar, eggs, and lemon juice. Stir well. -Bake in a pie dish in a moderate oven 30 minutes. Turn out and serve -hot, sprinkled with sugar. - - -39. Cambridge Pudding. - - 1-lb. flour. - 1 egg. - ½-lb. apples, peeled, cored and sliced. - 1½-pts. skimmed milk. - 2-oz. sugar. - -Make a smooth batter of flour, milk, and egg, add sugar and apples. -Pour into a well-greased basin. Boil 2 hours. Any fruit can be -substituted. - - -40. Sago Jelly. - - 5-oz. sago. - 2-oz. castor sugar. - 1½-pints water. - raspberry jam. - -Soak the sago in the water overnight, then cook it till quite clear and -tender, and add sugar and jam to taste. Add a few drops of cochineal, -and pour into a mould. Turn out when cold and serve with custard. - - -41. Orange Meringue. - - 3 oranges. - sugar to taste. - ¼-oz. cornflour. - 2 eggs. - ½-pint milk. - -Peel and slice oranges, and put them in a pie dish. Cook the rind in -the milk, and when boiling, strain the milk. Make a custard of it, and -the cornflour and yolks. Pour over oranges. When cold and set, beat the -whites stifly, add sugar and lemon juice, and pile on the top. Put in -the oven to set. - - -42. Spanish Custard. - - 3 or 4 stale sponge cakes. - 2-oz. sweet almonds. - 1 teaspoonful vanilla. - ¼-oz. cornflour. - ½-pint milk. - 2 eggs. - 2-oz. chocolate. - -Cut the cakes in strips, and pile in a glass dish. Add the vanilla to 2 -tablespoonsful of milk, and put slowly on the cake, letting it all soak -in. - -Make a custard of eggs, milk, and cornflour. Melt the chocolate in -a spoonful or two of milk, and add it to the custard. Sweeten if -necessary. Pour over the cake. Blanch, roughly chop, and brown the -almonds, and scatter over the whole. - - -43. Cheese Pudding (No. 2). - - 4-ozs. bread crumbs. - 2 tablespoonsful grated cheese. - Little pepper, salt and cayenne. - 2 eggs. - Little milk. - -Bake in a buttered dish sprinkled with grated cheese, and put small -pieces of butter on the top of the pudding. - - -44. Apple Trifle. - -Peel and core some apples, and stew till tender, adding very little -water. Beat to a smooth pulp, sweeten to taste, flavour with lemon, and -when cold, put into a glass dish. Pour a thick custard over the apples, -and garnish with fancy biscuits. - - -45. Economic Custard. - -Put 2 or 3 well-beaten eggs to nearly 1 quart of milk, and add about 1 -tablespoonful cornflour mixed with a little of the milk. Pour into a -pan, and heat until thick enough, stirring all the time. When finished, -add sugar and flavouring to taste. Put in a cool place. - - -46. Tasmanian Pudding. - -Take 2-oz. large sago and swell in a pan on the fire in ½-pint of milk. -Pare, core and slice 2 large apples, put them in the oven with a little -sugar and water and cook till tender. Take the sago from the fire when -it has absorbed the milk. Beat up 1 egg with 1 pint of milk, mix with -the sago, and add ½ teaspoonful grated ginger. When the apples are -tender, mix all well together, and put in a pie dish and bake ½ hour. - - -47. Yorkshire Pudding. - - 4 or 5 tablespoonsful flour. - Milk. - 2 eggs. - -Put the flour into a bowl and make to smooth paste with a little milk, -add the eggs without beating them, then beat 3 or 4 minutes adding more -milk until the batter is the desired thickness, (a little thinner than -cake mixture.) Have ready a dripping tin with a depth of ¼ inch of hot -dripping in it and pour the batter in and bake in a hot oven about 20 -minutes. - - -48. Steamed Batter Pudding. - -Make the same as Yorkshire pudding, putting the batter into a cloth, -wrung out in boiling water and steam 1½ hours. Serve with jam or -raspberry vinegar. - - -49. Chocolate Pudding. - - ¼-lb. bread crumbs. - 2-oz. castor sugar. - 1-pint milk. - 2 eggs. - 1-oz. cocoa. - vanilla essence. - -Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of -eggs and essence, bake in a slow oven till set, whip the whites to a -stiff froth, and cover the pudding. Put in the oven to brown slightly. - - -50. Gêlée à la Normandie. - -A packet of blanc mange powder made as directed, pour into small -dariole moulds. Dissolve a packet of raspberry jelly and pour on a -meat dish, so that it will be ½ inch thick. When both are set turn the -blanc manges on to a dish, and cut out rounds of jelly with a fluted -pastry-cutter, and place on the top of the blanc manges. Chop the -remainder of jelly and garnish with it. - - -51. Chocolate Blanc Mange. - - 3-oz. cornflour. - 2-oz. sugar. - Few drops of vanilla. - 1¾-pints milk. - 1-oz. cocoa. - -Mix cornflour and cocoa in a basin, with sufficient milk to make a -smooth paste, and add rest of milk, boil till thick. Add sugar and -flavouring, and turn into wet mould to set. - - -52. Eastbourne Pudding. - - 6-oz. flour. - 2-oz. sugar. - 1½ teaspoonsful baking powder. - 4-oz. butter or lard. - 4-oz. sultanas. - 1 egg. - -Bake in good oven ¾ hour. - - -53. Summerville Plum Pudding. - - 1½-lbs. suet. - ½-lb. candied peel. - 1-lb. raisins (stoned). - 1-lb. sultanas. - 9 eggs. - 1-lb. currants. - 1 nutmeg (grated). - ½-lb. bread crumbs. - 1-lb. flour. - ¼-pint brandy. - -Boil 11 hours. - - -54. Victoria Pudding. - - 2 teacups flour. - 2 teaspoonsful baking powder. - 1 cupful castor sugar. - 2 tablespoonsful butter. - 1 egg. - -Mix with a little milk. Beat well and bake in a greased dish until -brown. Serve with sauce. - - -55. Prune Gâteau. - - 1-lb. prunes. - 3-oz. sugar. - ¾-pint water. - ½-oz. gelatine. - -Well wash the prunes and stew in ½-pint of the water. Rub through a -sieve. Dissolve the gelatine in the remaining ¼-pint of water, and add -it to the prune pulp. Colour with a little cochineal. Put all into a -mould, and sprinkle with cocoanut when it is turned out. - - -56. Raspberry Pudding. - -2 eggs and their weight in flour, butter and sugar, 2 tablespoonsful -raspberry jam, and ½ teaspoonful carbonate of soda. Mix all well -together and boil or steam 2 hours. Serve with sauce. - - -57. Rice Pudding. - -Put 2 tablespoonsful rice into a dish, and fill up with milk. Add 1 -tablespoonful Demerara sugar and a tiny piece of butter. - -Bake in a steady oven at least 1½ hours. - - -58. Small Sago Pudding. - -Put 2 tablespoonsful sago into a dish and just cover with cold water. -Place in the oven, and when the water has been all soaked up, take from -the oven and beat well with a fork, adding gradually sufficient milk to -nearly fill the dish. Add a tablespoonful sugar and a well-beaten egg. -Cook for about three-quarters of an hour. - - -59. Ground Rice Pudding. - -Put into a pan two or three tablespoonsful of ground rice and as much -milk as the size of the pudding requires. Simmer for about 20 minutes -and turn into a dish. Add sugar and a beaten egg and put into the oven -for about half an hour. - - -60. Custard Pudding. - -Beat 2 eggs well and add them to 1 pint of milk and sweeten to taste, -adding a little grated nutmeg. Place all in a dish and bake slowly for -about an hour. Be careful not to let the mixture boil, or the pudding -will not be quite so nice. - - -61. Stewed Pears. - - 8 large pears. - 6 cloves. - 5-oz. loaf sugar. - ½-pint water. - -Peel the pears, halve them, and remove the cores and leave the stalks -on. Put them into a lined saucepan with the above ingredients, and let -them simmer very gently until tender, which will be in 3 or 4 hours. -As each one is done, carefully lift out without breaking on to a glass -dish. Boil up the syrup 2 or 3 minutes, cool a little and pour over the -pears. Add a few drops of cochineal to improve the colour. Do not let -the fruit boil, but gently simmer. - - -62. Harrogate Pudding. - -Take about a pound of any kind of red fruit and stew it (with sugar -to taste) in a pan until tender. Line a basin or mould with slices of -bread about half-an-inch thick. Strain the fruit into the mould and -cover with bread. Pour as much juice over the whole as will completely -saturate the bread. Put a heavy plate on the top for at least 2 hours. -Turn out on to a dish and pour any remaining juice round. - - - - -IV. SAUCES. - - -1. Apple Sauce. - -Pare, core, and slice 6 apples, put them in a pan with ½-oz. butter, -1-oz. moist sugar, ¼ teaspoonful grated nutmeg, and 1 teacupful of cold -water. Boil till the apples are reduced to a pulp, beat with fork and -serve. - - -2. Bread Sauce. - -(_A Quick Way of making it._) - -Put about ½-pint milk into a pan, with some stale bread broken in, let -it boil and then beat with a fork. If not stiff enough, add more bread. -Season with pepper and salt, and serve. - - -3. Melted Butter. - - 2 tablespoonsful flour. - Butter size of walnut. - 1 pint water. - -Put the flour in a basin, and mix with a little cold water, then pour -boiling water on, stirring well all the time. Put all in a pan, and -boil till thick enough. If it is lumpy, strain and put in a sauce-boat, -with the butter in the middle. - - -4. Egg Sauce. - -Make same as for Melted Butter, adding 1 or 2 hard-boiled eggs finely -chopped. If Parsley Sauce is required add parsley instead of eggs. - - -5. White Sauce. - - 2 tablespoonsful flour. - 1 pint milk. - -Mix the flour with a little milk, and then add the rest of milk. Put in -a pan and boil until it is the thickness required. Strain if necessary. -This is used for fowls, rabbits, &c. - - -6. Mint Sauce. - -Chop some mint very finely, and place in a sauce-boat. Add a -dessertspoonful of sugar, and enough vinegar to cover it well. Do not -make this sauce long before it is required, as the mint will turn -yellow. - - -7. Onion Sauce. - -Peel the onions, and boil till tender, squeeze the water from them and -chop them. Add them to white sauce (recipe given), boil all up once and -serve. - - - - -V. CAKES. - - -A few hints about Cakes. - -Unless otherwise specified the general rule in making cakes is to cream -the butter and sugar together, then add the eggs, then flour and baking -powder (mix the baking powder with the flour) and then add fruit or -other ingredients and beat well. If fruit is to be added do not make -the cake very soft, or currants, &c., will be liable to sink, but they -are less likely to do so if previously rubbed in flour. - -Always grease cake tins with lard as the cakes will be less liable to -burn than if the tins are rubbed with butter. - -Do not open the oven door for at least twenty minutes after cakes are -put in, and then do it very gently as a sudden action will tend to make -a cake sink in the middle. - - -1. Madeira Cake. - - ¼-lb. butter. - 3 eggs. - 2 teaspoonsful baking powder. - ½-lb. castor sugar. - ½-lb. flour. - Little milk if necessary. - -Put candied peel on the top when nearly done. - - -2. Beverleigh Buns. - - ¼-lb. cornflour. - 2-oz. sugar. - 1 teaspoonful baking powder. - 2-oz. butter. - 2 eggs. - -Bake in patty pans. - - -3. Queen Cakes. - - ¼-lb. butter. - 3 eggs. - 3-oz. currants. - 1 teacup milk. - Almond essence. - ½-lb. castor sugar. - 1-lb. flour. - 2 teaspoonsful baking powder. - -Bake in patty pans in brisk oven. - - -4. Raspberry Sandwich. - -2 eggs with their weight in sugar, butter and flour and 1 teaspoonful -baking powder. Bake in slow oven. - - -5. Rock Buns. - - 1-lb. flour - 3-oz. sugar. - 2 teaspoonsful baking powder. - ¼-lb. dripping (rubbed in). - 6-oz. currants. - 1 egg beaten with little milk. - -Mix all together, and bake in rough lumps on floured baking sheet. - - -6. Cornflour Cake. - - ¼-lb. butter. - 1 egg. - 1 teaspoonful baking powder. - ½-lb. castor sugar. - ½-lb. cornflour. - Lemon essence. - -Bake in small dripping tin. - - -7. Oatmeal Buns. - - 6-oz. coarse oatmeal. - 3-ozs. lard or butter (rubbed in). - 4-oz. sugar. - Pinch of salt. - ½-lb. flour. - 1 teaspoonful baking powder. - 1 egg. - Little milk. - -Bake either in lumps on sheet or in patty pans. - - -8. Lemon Sandwich Cakes. - -Weight of 1 egg in flour, butter, castor sugar, and ground rice. 1 -teaspoonful baking powder. Beat all together, and spread on two greased -plates. Bake ten minutes, and spread lemon curd between. - - -9. Yorkshire Parkin. - - 1-lb. coarse oatmeal. - ½-lb. lard or dripping. - ½-lb. brown sugar. - 2 teaspoonsful mixed spices. - Juice of 1 lemon. - 1-lb. flour. - 1-lb. treacle. - 1 teaspoonful baking powder. - 2 teaspoonsful ginger. - 3 eggs and a little milk. - -Bake in dripping tin in slow oven. - - -10. Drummond Cake. - - 2-oz. butter. - 6-oz. castor sugar. - 1 teaspoonful baking powder. - ½-lb. currants. - ½-oz. carraway seeds. - 2-oz. lard. - ¾-lb. flour. - 2-oz. peel. - 1 teaspoonful ginger. - 3 eggs and a little milk. - -Bake in moderate oven. - - -11. Gingerbread. - - 10-oz. flour. - ¼-lb. brown sugar. - 1-oz. candied peel. - 1 teaspoonful baking powder. - 2-oz. butter (rubbed in). - ¼-lb. treacle. - 1-oz. ground ginger. - 1 egg. - Little milk. - -Bake in dripping tin, and cut in squares when cold. - - -12. Ginger Nuts. - - 1-lb. flour. - ¼-lb. treacle. - ¼-lb. butter. - ½-oz. ginger. - -Melt the butter in a pan, add the treacle, and when quite hot mix with -a wooden spoon to the flour and ginger. - -Roll between the hands into nuts, and bake on greased tin for 20 -minutes. - - -13. Victoria Roll. - - 2 eggs. - 2-oz. flour. - 3-oz. castor sugar. - ½ teaspoonful baking powder. - -Butter a tin and pour in the mixture, and bake 10 minutes in a quick -oven. Quickly spread with jam, roll up, and sprinkle with castor sugar. - - -14. Yorkshire Cake. - -1 egg and its weight in flour, sugar, butter, and ground rice. 1 -teaspoonful baking powder and a little milk. Spread on two greased -plates and bake. Spread jam on one and press the other on the top. - - -15. Sally Lunn Teacakes (No. 1). - - 1¾-lb. flour - ¼-lb. butter or lard. - 2 teacupsful castor sugar. - 1d. yeast. - -Mix well with warm milk to a stiff batter, then beat with the hand for -20 minutes. Place in tins, and allow them to rise before putting in the -oven. - - -16. Summerville Cakes. - - 3-oz. butter. - 3 eggs. - ¼-lb. flour. - ¼ teaspoonful baking powder. - 3-oz. sugar. - ¼-lb. grated chocolate. - 6 drops essence of vanilla. - Tablespoonful of milk. - -Bake in small patty pans. - - -17. Soda Cake. - - ¼-lb. butter or dripping. - 3 eggs. - ½-lb. currants. - 1 teacupful of milk. - ½-lb. moist sugar. - 1-lb. flour. - 1 teaspoonful carbonate of soda. - -Bake in a moderate oven about 1 hour. - - -18. Brunswick Cakes. - - ¼-lb. butter. - 1 egg. - ¼-lb. currants. - 2-oz. mixed peel. - Grated rind of 1 lemon. - 2-oz. sugar. - ½-lb. flour. - 1 teaspoonful baking powder. - -Add a little milk, but the mixture should be stiff. Drop on to a baking -sheet in pieces the size of a walnut. - - -19. Jordan Cakes. - - 1-oz. butter. - 1 egg. - 1 teaspoonful baking powder. - 1 teacupful sugar. - 1 teacupful flour. - Pinch of salt. - -Mix and bake at once in a moderate oven. Cut in two when cold and -spread with jam. - - -20. Lunch Cake. - - 1-lb. flour. - 1 teaspoonful baking powder. - 3 eggs. - 1-oz. carraway seeds. - Little milk. - ¼-lb. dripping (rubbed in). - 1 teacupful sugar. - 1 cup of milk. - ¼-lb. currants. - -Bake 1½ hours. - - -21. Plain Plum Cake. - - ¼-lb. butter. - 3 eggs. - ½-lb. currants. - ½-pint milk. - ½-lb. sugar. - ¾-lb. flour. - 2-oz. candied peel. - 2 teaspoonsful baking powder. - -Cream the butter, add the sugar and eggs, then rest of ingredients. -Bake in moderate oven. - - -22. Rice Buns. - - ½-lb. butter. - 2 eggs. - ½-lb. ground rice. - 1-oz. lemon peel. - ½-lb. castor sugar. - ½-lb. flour. - 2 teaspoonsful baking powder. - - Mix with milk. - -Bake in patty pans. - - -23. Raspberry Buns. - - 6-oz. flour. - 4-oz. butter (rubbed in). - Yolk of 1 egg. - 6-oz. ground rice. - 8-oz. granulated sugar. - Little milk. - 1 teaspoonful baking powder. - -Make into a stiff paste, and roll in the hands to size of walnuts. Make -a hole in the middle, put in a little jam and close up. Bake in slow -oven. - - -24. Walnut Cake. - - 4-oz. butter. - 3 eggs. - 6-oz. chopped walnuts. - 1 teaspoonful baking powder. - 4-oz. castor sugar. - ½-lb. flour. - Essence of vanilla. - -Bake in tea cake tins in fairly hot oven. - - -25. Icing for Walnut Cake. - - 3-oz. chocolate. - ¼ or ½-pint water. - ½-lb. icing sugar. - -Put the chocolate in a pan with water. Allow it to boil, then add -sugar, but do not let it boil. Pour over cake. Decorate with half -walnuts. - - -26. Cocoanut Pyramids. - - 3-oz. cocoanut. - 1 dessertspoonful cornflour. - 1½-oz. castor sugar. - 1 white of egg (stiff). - -Mix sugar, cocoanut, and cornflour together. Whip the white of egg and -add it. Form in small pyramids on buttered paper. Bake a few minutes -till the outside is set. - - -27. London Buns. - - 3-oz. butter. - 2 eggs. - 2 teaspoonsful baking powder. - ¼-lb. brown sugar. - 1-lb. flour. - 3-oz. candied peel. - Juice and grated rind of 1 lemon. - -Mix with a little milk, and bake in patty pans. - - -28. Victoria Buns. - - 2-oz. butter. - 1 egg. - ½-oz. currants. - ½-oz. candied peel. - 2-oz. castor sugar. - ¼-lb. flour. - 1½-oz. ground rice. - Little milk. - -Bake in brisk oven in patty pans. - - -29. Norwegian Cake. - - 2-oz. butter. - 2 eggs. - ½-lb. currants. - 2 teaspoonsful baking powder. - ¼-lb. sugar. - 1-lb. flour. - 2-oz. lemon peel. - Little milk. - -Very good made in bread tins to butter. - - -30. Sultana Cake. - - ¼-lb. butter. - 3 eggs. - ¾-lb. flour. - ½-lb. sultanas. - ½-lb. castor sugar. - ½-lb. ground rice. - 3 teaspoonsful baking powder. - Little milk. - -These cakes must be fairly stiff, or the sultanas will sink to the -bottom. Will make two good-sized cakes. - - -31. Cocoanut Cake. - -2 eggs and their weight in flour, sugar and butter. Beat all together, -and add a few drops of cochineal. Add 5 or 6 drops of vanilla essence. -Then add the flour, and 4 chopped candied greengages, 2-oz. cocoanut, -and two teaspoonsful of baking powder. - - -32. Lancashire Parkin. - - 1½-lb. fine oatmeal. - ½-lb. butter (rubbed in). - 1 teaspoonful ginger. - 1 teaspoonful carbonate soda. - ½-lb. flour. - ½-lb. sugar. - 1-lb. treacle. - 1 egg. - -Dissolve the soda in 2 teacups of milk. Melt the treacle and butter -together, beat the egg in, and add the soda last. Mix well. Bake in a -slow oven in a dripping tin. - - -33. Delicious Cake. - - ¼-lb. butter. - 3 eggs. - ½ teaspoonful carbonate soda. - Little milk. - ½-lb. castor sugar. - ½-lb. flour. - 1 teaspoonful cream of tartar. - 8 drops vanilla essence. - -Mix well together, and bake in moderate oven. - - -34. Chocolate Cake. - - ¼-lb. butter. - 3 eggs. - ½-lb. flour. - 6-oz. sugar. - 2-oz. chocolate. - 1 teaspoonful vanilla essence. - -Dissolve the chocolate over the fire in ¾ teacup of milk and add it to -the cake when still warm. - - -35. Rich Plum Cake. - - ½-lb. butter. - 4 eggs. - ½-lb. currants. - ½ nutmeg. - ½-lb. flour. - ½-lb. Demerara sugar. - ¼-lb. raisins (stoned and chopped). - 3-oz. lemon peel. - -When the cake is in the tin push in a few thick lumps of citron. Bake 2 -hours. - - -36. Plain Seed or Currant Loaf. - - 2-lbs. flour. - ¼-lb. moist sugar. - 4-oz. dripping (rubbed in). - 2 teaspoonsful baking powder. - 1-oz. carraway seeds or ½-lb. currants. - -Form into light dough with milk and bake in bread tins. - - -37. Malta Cake. - -Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, -little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake -in dripping tin. Turn the cake on to a board when done, and ice as -follows. Icing:--Squeeze the juice of 1 orange into a basin and add as -much icing sugar as will make it thick. Spread while the cake is hot. -When cold cut in shapes. - - -38. Small Rice Cake. - - 3-oz. butter. - 2 eggs. - ¼-lb. ground rice. - ¼-lb. sugar. - ¼-lb. flour. - 1 teaspoonful baking powder. - -Add as much milk as will make it fairly soft. Bake in a moderate oven. - - -39. Parisian Sandwich. - - 2-oz. butter. - 2 eggs. - 1 teaspoonful baking powder. - 2-oz. sugar. - 3-oz. flour. - Little milk. - -Pour on two greased plates and bake. Prepare filling. Put ½ teacupful -of sugar, 1 dessertspoonful of cornflour, mixed with ½ teacupful of -cold water, into a pan and simmer till thick. When cold, add beaten -yolk of 1 egg, and enough lemon juice to flavour well. Spread the -mixture on one cake, and press the other on the top. - - -40. Sultana Scones. - -2-oz. butter, rubbed into 1-lb. flour, 2 teaspoonsful baking powder, -and a little salt. Mix to a light dough with sour milk, and work in a -handful of sultanas. Roll an inch thick, and cut in shape and bake. - - -41. York Tea Cakes. - - 2-oz. butter. - ¼-lb. castor sugar. - 2-lbs. flour. - 1 teaspoonful salt. - 2-oz. lard. - 3 eggs. - 1-pint milk. - 1 teaspoonful baking powder. - -Work about 10 minutes, and add a few currants. Bake in quick oven. - - -42. Fairy Cakes. - - 3-oz. butter. - 3 eggs. - 1 grated lemon rind. - 3-oz. minced cherries. - Little milk. - 3-oz. castor sugar. - 8-oz. flour. - Few drops of cochineal. - 1 teaspoonful baking powder. - -Bake in queen cake tins or patty pans. - - -43. Orange Rock Cakes. - - 3-oz. butter. - 2 eggs. - 1 teaspoonful baking powder. - Little milk. - 6-oz. castor sugar. - 1-lb. flour. - Grated rind of 1 orange. - 1 orange juice. - -Either bake in patty pans or drop on floured shelf. - - -44. Jersey Cake. - - 2-oz. butter. - 2 eggs. - 2-oz. corn flour. - 2-oz. castor sugar. - 2-oz. flour. - 1 teaspoonful baking powder. - -Beat 5 minutes, and bake in small dripping tin. - - -45. Seed Bread (_To Butter_). - - 3½-lbs. flour. - 1-lb. sugar. - 2-oz. carraway seeds. - ¼-lb. lard (rubbed in). - 1d. yeast. - 2-oz. candied peel. - -After kneeding well, let it stand 4 hours. Then put in tins and let it -rise a few minutes before baking. - - -46. Queen Anne’s Cake. - - 3-oz. butter. - 6-oz. castor sugar. - ½-lb. flour. - 1 teaspoonful grated ginger. - 1-oz. lard. - 2 eggs. - 2 teaspoonsful baking powder. - 2-oz. candied peel. - -Beat well with a little milk and bake. - - -47. Spice Bread. - - 1½-lbs. flour. - 4-oz. sugar. - 3 teaspoonsful baking powder. - 1½-lbs. sultanas. - 1-pint buttermilk. - 5-oz. lard (rubbed in). - 2-oz. candied peel. - 2 eggs. - ½-lb. currants. - Pinch of salt. - -Bake in bread tins. - - -48. Bachelor’s Buttons. - - 6-oz. butter. - 3 yolks and 2 whites of eggs. - 1 teaspoonful baking powder. - ½-lb. castor sugar. - 15-oz. flour. - ½ teaspoonful lemon essence. - -Rub the butter into the flour, add the other ingredients and mix well. -Divide into pieces the size of a walnut. Dip each with a fork into the -third white of egg and roll in coarse sugar or finely chopped almonds -or desiccated cocoanut. - - -49. Cocoanut Fingers. - - 3-oz. butter. - 2 eggs. - 6-oz. flour. - 2-oz. castor sugar. - ¼-lb. cocoanut. - -Roll into cork shapes, and roll in cocoanut and bake. - - -50. Victorine Buns. - - ¼-lb. butter. - 2 eggs. - 3-oz. ground rice. - 3-oz. sultanas. - ¼-lb. castor sugar. - ½-lb. flour. - 2-oz. peel. - 2 teaspoonsful baking powder. - -Bake in patty pans. - - -51. Orange Cakes. - - 2-oz. butter. - ¼-lb. castor sugar. - 2 eggs. - ½-lb. flour. - 1 orange rind (grated). - Little milk. - 2 teaspoonsful baking powder. - -Bake in a moderate oven in tea cake tins. - - -52. Ginger Cakes. - - 2-oz. butter. - 2½-oz. castor sugar. - 1 egg. - 7-oz. flour. - 1-oz. treacle. - ½-oz. grated ginger. - ½ teaspoonful baking powder. - -Bake in small cakes. - - -53. Cherry Cakes. - - 3-oz. butter. - ¼-lb. castor sugar. - ½-lb. flour. - 2 eggs. - 2 teaspoonsful baking powder. - 3-oz. chopped candied cherries. - Few drops of vanilla essence. - Little milk. - -Cream the butter and sugar, add eggs, etc. Mix well and put in deep -tins and bake. When cold, ice with water icing, and place a cherry on -the top. - - -54. Small Seed Cakes. - - 3-oz. butter. - 6-oz. sugar. - 2 eggs. - ½-lb. flour. - 2 teaspoonsful baking powder. - 1-oz. carraway seeds. - -Add a little milk if necessary, and bake in tea cake tins. - - -55. Lemon Jumbles. - - 3-oz. butter. - 5-oz. castor sugar. - 1 egg. - 14-oz. flour. - 3 teaspoonsful milk. - 1 teaspoonful cream of tartar. - ½ teaspoonful carbonate of soda. - Juice of 2 lemons. - Rind of 1 lemon. - -Cream the butter and sugar, add the egg, stir in the milk, juice and -rind. Mix the soda and tartar in the flour, and stir it in gradually -till the paste is rather stiff. Roll out rather thin. Cut in ovals with -cutter, and bake in a quick oven about 5 minutes. - - -56. Cocoanut Gingerbread. - - ½-lb. flour. - 2-oz. sugar. - 1 teaspoonful carbonate soda. - ½-gill milk. - 1 egg. - ½-lb. treacle. - 2-oz. butter. - ¼-lb. cocoanut. - ¼-oz. ginger. - -Dissolve the butter and sugar and syrup and add the other ingredients -and lastly the soda dissolved in milk. Bake 1 hour. - - -57. Lemon Buns. - - 3-oz. butter. - 6-oz. sugar. - 2 eggs. - ½-lb. flour. - Grated peel of 1 lemon. - 2 teaspoonsful baking powder. - -Bake in patty pans in a moderate oven. - - -58. Ashton Sandwiches. - -Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. flour and bake -in a flat tin lined with buttered paper. They will not take more than -7 minutes to bake. When cold, cut in fingers, divide each through the -middle, spread with jam, ice on the top and decorate with preserved -cherries or angelica. - - -59. Christmas or Wedding Cake. - - 1-lb. flour. - 1-lb. butter. - 1-lb. Demerara sugar. - ½-lb. Valencia raisins. - 1½-lbs. currants. - ½-lb. candied peel. - ½-lb. citron. - 9 English eggs. - ½ nutmeg. - Wine glass of rum. - -Beat the butter to cream, add sugar, add flour by degrees, then eggs, -and beat with a wooden spoon 20 minutes. Add raisins (weighed after -they are stoned and chopped) and rest of fruit, etc. and mix well and -put in a tin. Cut the citron in thick pieces (1 inch long) and push -into the cake here and there. Bake 5 hours in slow oven. - - -Almond Paste. - - 1½-lbs. ground almonds. - 2½-lbs. castor sugar. - ½ small packet of gelatine. - -Mix the almonds and sugar and bind with a very little dissolved -gelatine. Put on the cake with a knife. - - -Icing. - -Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites -of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over -the cake and make smooth with a knife dipped in water. Ornament with -crystalized fruits or crystals put on when the icing is soft. Put in -dry place to dry. - - -60. Split Cakes. - -Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful castor sugar and -2 teaspoonsful baking powder. Form into small flat cakes, and bake just -in time to serve hot. Split open and butter. - - -61. Baking Powder Rolls. - -Mix one dessertspoonful of baking powder with ½-lb. flour, and add 1 -teaspoonful salt; moisten with milk to rather stiff dough. Roll out and -bake quickly. - - -62. American Cake. - - ¾ cup of flour. - ½ cup sugar (castor). - 3 eggs. - 2 teaspoonsful baking powder. - Little milk. - -Whisk eggs for 15 minutes, add sugar and whisk 10 minutes more. Stir -in the flour and baking powder, and add a little milk to moisten. Pour -into shallow tins, and bake in a quick oven. When baked, put orange -filling between layers of cake. - - -Orange Filling. - -Grate 2 apples and the rinds of 2 oranges and 2 lemons, add 2-oz. -sugar, 2 teaspoonsful arrowroot, 1 egg, a little milk, and 1-oz. -butter. Put all in a pan, and cook till thick. - - -63. Shrewsbury Cakes. - - 3-oz. castor sugar. - 4-oz. butter. - 1 egg. - 1 lemon rind (grated). - 8-oz. flour. - -Cream the butter and sugar, add egg and lemon rind, stir well, shake -flour in gradually, making a smooth paste. Roll out thinly, cut in -rounds, and bake in a moderate oven. - - -64. Swiss Roll. - - 2-oz. butter. - 2-oz. castor sugar. - 2 eggs. - ¼-lb. flour. - 1 teaspoonful baking powder. - 2½ teaspoonsful milk. - Grated rind of ½ a lemon. - -Bake about 8 minutes in a long dripping tin, turn out on sugared paper, -spread jam on, and roll quickly. - - -65. Westwood Buns. - - 3-oz. butter. - 6-oz. castor sugar - 3 eggs. - ½-lb. flour. - 2 teaspoonsful baking powder. - 3-oz. cocoanut. - -Cream the butter and sugar, add eggs and rest of ingredients. Drop on -floured baking-tin and bake. - - -66. Sally Lunn Tea Cakes. (No. 2). - -Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful sugar. -Melt ½-oz. butter in ½-pint of new milk, and when milk-warm pour it -over ½-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir -lightly into the flour with a wooden spoon, cover with a cloth, and set -in a warm place to rise. Place in tins, and bake 15 to 20 minutes. - - -67. Queen Cakes (No. 2). - -3 eggs, their weight in butter, sugar, flour and currants, and the -grated rind of 1 lemon, 2 teaspoonsful baking powder. Cream the butter -and sugar together, and add the rest of ingredients. Beat thoroughly, -place in tins, and bake 20 minutes. - - -68. Neapolitan Ribbon Cake. - - Weight of 3 eggs in butter. - Castor sugar and flour. - 2 teaspoonsful baking powder. - Little milk. - -Cream the butter and sugar, and add the eggs, and beat well, adding -flour and baking powder. Mix well for 3 or 4 minutes, and add milk if -it is too thick. Divide the mixture into three parts. Leave one part -its natural colour, colour another pink with a few drops of cochineal, -and add one pennyworth of melted chocolate to the third part. Divide -each portion into two parts, and bake the six divisions thus obtained -in tea cake tins in a cool oven, so that they will not rise in the -middle. When done, turn out, and when cold, pile one on the top of the -other, with a little icing between each layer to stick them together. - -Ice the whole cake with the following icing:--Mix ½-lb. of icing sugar -stifly with some cold water or orange juice, and spread it over the -cake with a knife. Decorate with cherries or sweets. - - -69. Clancarthy Buns. - - ¼-lb. flour. - 2-oz. butter. - 2 dessertspoonsful castor sugar. - ½ teaspoonful baking powder. - -Mix with a little milk. Roll out with the hand about the thickness of a -finger and twist into fancy shapes and bake until crisp. - - -70. Spice Bread. - - 2-lbs. flour. - 1-lb. Demerara sugar. - 1-lb. currants. - 1-lb. raisins. - 4 eggs. - 1 pint milk. - ¼-lb. peel. - 2 teaspoonsful baking powder. - A little grated ginger and nutmeg. - ¼-lb. treacle. - -Mix well and bake in a slow oven. - - -71. Swiss Cakes (_Another Method_). - - 2 eggs. - ¼-lb. castor sugar. - ¼-lb. flour. - 1 teaspoonful baking powder. - 3-oz. butter. - Vanilla essence. - -Beat the eggs, then add the sugar, flour, and baking powder, and lastly -the butter, which has previously been melted in the oven. - - -72. Genoa Cake. - - 6-oz. butter. - ½-lb. sugar. - 4 eggs. - 12-oz. flour. - 8-oz. sultanas. - 3-oz. candied peel. - Grated rind of a lemon. - 3-oz. almonds. - 1 tablespoonful milk. - 3 teaspoonsful baking powder. - -Cream the butter and sugar, add the beaten eggs and beat well. Add the -flour and baking powder and beat about 10 minutes. Add the fruit, etc., -mix well, and place in small bread tins. Blanch the almonds and cut in -halves, and scatter over the top of the cakes, and bake about 1½ hours. - - -73. Fairy Baskets. - - 3-oz. butter. - ¼-lb. castor sugar. - 6-oz. flour. - 2 eggs. - 2-oz. cocoanut. - ¼-pint cream. - A little jam. - Angelica. - -Cream the sugar and butter, add the beaten eggs and flour, and mix well. - -Fill some deep patty pans with the mixture and bake about 15 minutes. - -When the cakes are cold, cut out the centres, spread the outside with -a little jam, and decorate plentifully with cocoanut. Fill the centres -with jam, and place whipped cream on the top. Cut the angelica into -strips and arrange to form the handles. - - -74. Fancy Bread (_Without Yeast_). - - 1-lb. flour. - ½-pint milk. - 2-oz. Paisley flour. - Pinch of salt. - Dessertspoonful castor sugar. - -Mix the Paisley flour, sugar, flour, and salt well together, and mix -into light dough with the milk. Make up into fancy shapes and bake in a -quick oven 15 minutes. - - - - -VI. BISCUITS. - - -1. Picnic Biscuits. - - 1-lb. flour. - 2-oz. castor sugar. - ½ teaspoonful carbonate soda. - 2-oz. butter (rubbed in). - Pinch of salt. - Few carraway seeds and a little milk. - -Mix very stiff and roll out ¼ inch thick. - - -2. Rice Biscuits. - - ½-lb. flour. - ½-lb. butter. - 2 eggs. - ½-lb. ground rice. - ½-lb. castor sugar. - 1 teaspoonful baking powder. - -Rub the butter into the flour and rice, add the rest of the ingredients -and mix and roll out. - - -3. Shrewsbury Biscuits. - - ¼-lb. butter. - ¼-lb. sugar. - 1 teaspoonful baking powder. - 6-oz. flour. - 1 egg. - -Roll them out thin and bake. - - -4. Ginger Drops. - - 8-oz. sugar. - Beaten white of 1 egg. - 2 teaspoonsful essence ginger. - -Mix well and drop on greased paper and put them in the oven. They are -done as soon as they can be taken off the paper. - - -5. Seventy Little Biscuits for 2d. - -Put the white of an egg into a basin and beat to a stiff froth with -a silver fork, gradually add ½-lb. of castor sugar, and flavour with -essence of almonds. Mix well to a thick white paste. Take some sheets -of greased white paper and place on the baking sheet, then take a small -spoon and drop pieces of the mixture on the paper, keeping them ½ inch -apart. Put in a cool oven till they change colour. Take from the oven -and let them get cold and then remove with a knife from the paper. A -few drops of cochineal added to half the mixture will make a variety. - - -6. Ginger Biscuits. - - 1-lb. flour. - ¼-lb. butter. - ½-lb. sugar. - ¾-oz. ground ginger. - 2 eggs. - 1 teaspoonful baking powder. - - -7. Rice Biscuits. - - 1-lb. rice flour. - ¼-lb. sugar. - ¼-lb. butter. - 2 eggs. - - -8. Seed Biscuits. - - 1-lb. flour. - ¼-lb. butter - ¼-lb. sugar. - 3 eggs. - ½-oz. carraway seeds. - -Brush them over with a little milk. - - -9. Soda Biscuits. - - 1-lb. flour. - ¼-lb. butter. - ½-lb. sugar. - 1 teaspoonful carbonate of soda. - 2 eggs. - - -10. Sweet Biscuits. - - 2 breakfast cups flour. - 1 cup castor sugar. - 3-ozs. butter. - 2 eggs. - ½ teaspoonful baking powder. - Little milk. - -Mix very stiff and bake on a floured tin. - - -11. Chestnut Biscuits. - - ½-lb. of chestnuts. - ¼-lb. sugar. - Essence of vanilla. - 2-oz. grated chocolate. - One-sixteenth of a pint of water. - -Boil the chestnuts till they are tender, rub them through a sieve, and -add the sugar. Melt the chocolate in water over the fire till smooth, -and add to the chestnut pulp. Lightly mix in the white of an egg very -stiffly whipped. Drop on wafer-paper in rocky little lumps. Bake in a -moderate oven till they are dry on the outside. - - -12. Cocoanut Biscuits. - - ¼-lb. butter. - 1 breakfast cup of flour. - 1 breakfast cup of sugar. - 1 breakfast cup of ground rice. - 3 teaspoonsful baking powder. - ¼-lb. cocoanut. - 2 eggs. - Little milk. - - -13. 4-lbs. Biscuits for 8d. - - 2-lbs. flour. - ½-lb. lard. - ¾-lb. moist sugar. - 2 teaspoonsful baking powder. - -Mix with water or milk. - - -14. Chocolate Biscuits. - - 2-oz. butter. - 2-oz. sugar. - 1 yolk of egg. - ¼-lb. flour. - 2-oz. chocolate. - -Dissolve the chocolate with a very little water and vanilla over the -fire. Cream the butter and sugar, beat well, add yolk, then chocolate -and half of flour, beat well, then work in rest of flour by hand. Roll -out very lightly and bake a few minutes. - - -15. Cinnamon Stars. - - 1½ whites of eggs. - 1-oz. castor sugar. - 4-oz. ground almonds. - ½-oz. cinnamon. - -Mix all to stiff dough, roll out on a board sprinkled with sugar and -flour, and cut in stars. Bake in a moderate oven. Brush with white of -egg and return to the oven to glaze. - - -16. Ratafias. - -1 egg, its weight in sugar and butter, ¼-lb. flour, 1 teaspoonful -baking powder, few drops of essence of ratafia. Cream the butter and -sugar, add flour, etc. Drop on wafer-paper in small pieces. Bake -lightly. - - -17. Almond Rings. - - 2½-oz. castor sugar. - White of 1 egg. - 2½-oz. ground almonds. - Juice of 1 lemon. - 1½-oz. sweet almonds (cut in thin strips). - -Beat the sugar and white of egg 10 minutes and add the other -ingredients, mix well and form into small rings and bake a pale brown. - - -18. Cheese Straws. - - 4-oz. grated cheese. - 3 oz. butter. - 4-oz. flour. - 1 yolk of egg. - Salt. - Cayenne. - -Rub the butter into the flour, add the cheese and seasoning, mix with -the egg into a firm paste; put on a floured board, roll out ⅛ inch -thick and about 5 inches wide, cut in strips, place on a baking sheet, -and cut the remaining paste into strips. - - -19. Patent Barley Biscuits. - - 2 ozs. flour. - 2 ozs. Robinson’s Patent Barley. - 2 ozs. castor sugar. - 2 ozs. butter. - 1 egg. - Pinch of baking powder. - -Cream the butter and sugar, add the yolk of egg, then by degrees the -barley and flour mixed with the baking powder. Roll out thin and cut -with a round cutter. Bake in a moderate oven six minutes. - - - - -VII. BONBONS. - - -1. French Almond Rock. - -Put 1-lb. loaf sugar into a pan with 1 teacup of water. Stir till the -sugar is melted, take off the scum, and when it has boiled for ¼ hour, -add 1 tablespoonful vinegar or lemon juice. Stir in sliced or blanched -almonds to taste. Pour on a buttered tin, and cut in slices. - - -2. Candy Dough. - -_Fresh_ icing sugar. Break the white of an egg into one glass, and put -an equal quantity of water into another. Put this into a basin, and -stir it with the sugar until it is of a dough-like consistency. The -proportion of the white of egg and water is two to each pound of sugar. - - -3. Candy Cherries. - -Cut off a piece of candy dough and make it into a thin roll about ½ -inch wide. Take a sharp knife and cut into small pieces, and roll them -until they are like marbles. Split some crystalized cherries, and press -a marble between each. - - -4. Almond Creams. - -Blanch the almonds, and cover with candy dough. Roughen the sugar with -a fork. - - -5. Walnut Creams. - -Crack the walnuts and cut in halves, using only the perfect ones, -between which put a candy dough marble and press it. Leave to harden. - - -6. Cream Dates. - -Procure some fresh dates and take out the stones. Put a candy dough -marble in its place, and press together and leave to harden. - - -7. Brandy Snap. - - ½-lb. treacle. - 10-oz. sugar. - 8-oz. flour. - 2-oz. butter. - ½-oz. ginger. - -Drop in small portions on a greased baking sheet, and when done curl -round a greased rolling pin or stick. Draw off when cold. - - -8. Raspberry Rock. - -To every pound of sugar allow ¾ of a teacup of cold water. Boil the -syrup till it thickens. Drop it in cold water, and it is ready when it -snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a -little water and strained. Pour on buttered plates, and when cool cut -it in pieces. - - -9. Cocoanut Fondant. - -To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well -whilst the sugar is boiling and keep stirring. - - -10. Chocolate or Coffee Fondant. - -Over a clear fire stir together (in enamelled pan) 1-lb. loaf sugar -and a small cup of cold water. When it is melted, mixed, and beginning -to boil, leave alone for 10 minutes. Dip a skewer in, and if a long -silky hair adheres, remove from the fire at once without shaking it, -and leave it till cool. When cool, turn it into a bowl and beat briskly -to a thick cream with a wooden spoon. Knead the paste (like bread) -till it becomes soft and smooth. Flavour with coffee essence or melted -chocolate. Drop on a buttered paper or form into pyramids. - - -11. Nougat. - -Slow fire. Put in a pan ½-lb. sifted sugar dry, no water. When melted, -throw in blanched almonds and a few bitter ones (thoroughly dried and -chopped into rough dice). Stir all together and turn out on a buttered -dish. Work it a little, then roll flat with a greasy rolling pin or -hands. Cut in shapes. - - -12. Gelées Françaises. - -1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water, -flavouring. Put the water and gelatine in a pan, and when dissolved add -sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to -give a sharp taste. Pour on three perfectly dry soup plates. Flavour -each differently, and leave till next day. Then with a sharp sugared -knife cut into diamond shapes, toss in castor sugar, and spread on -paper to become crisper. These are much better after a few days. - - -13. Chestnut Bonbons. - -½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. sugar, 1 white -of egg. Boil chestnuts till tender, skin and sieve; add sugar and the -melted chocolate, whip the white stiffly and add it. Bake in little -rocks on wafer-paper. - - -14. Chocolate Baisers. - - White of 1 egg. - 1 teaspoonful sugar. - 1 teaspoonful powdered chocolate. - -Beat the egg to froth and mix with the sugar and chocolate and form -into balls. Place on well-greased tin and bake 20 minutes. - - -15. Yorkshire Toffee. - - ¼-lb. butter. - 1-lb. Demerara sugar. - 1 tablespoonful treacle. - 1 tablespoonful vinegar. - 1 teacupful water. - -Boil all together about 20 minutes and turn out on a buttered dish. - - -16. Brandy Snap. - - ½-lb. flour. - ½-lb. treacle. - ½-lb. sugar. - ½-lb. butter. - -Boil the butter and treacle in a pan. Mix the flour, sugar, and ginger -well together, then mix with the treacle and butter to a stiff cream. -Drop on a baking sheet in small pieces, and when baked roll on a stick -and leave to cool. - - -17. Marmalade. - -Slice very thinly 12 Seville oranges and 2 lemons, carefully removing -all pips. To every pound of pulp allow 3 pints of cold water. Let this -stand for 24 hours, then boil till the chips are very tender and clear. -Let this remain until the following day. To every pint of boiled fruit -allow 1¼-lbs. lump sugar. Boil, stirring constantly until the syrup -jellies and the chips are quite clear. Try the jelly on a saucer from -time to time. - - -Patent Groats. - -Take of Robinson’s Patent Groats one tablespoonful, mix with a -wine-glassful of cold water, gradually added, into a SMOOTH paste, pour -this into a stew-pan containing nearly a pint of boiling water, or -milk, stir the gruel on the fire (while it boils) for ten minutes; pour -it into a basin, add a pinch of salt and a little butter, or if more -agreeable, some sugar, and a small quantity of spirits. - -When gruel is made for an Invalid, butter had best be omitted. - - - - -VIII. BEVERAGES. - - -1. Apple Wine. - -Slice a large, tart, cooking apple without peeling it, also a little -lemon rind. Put all in a pan with 6 lumps of sugar and 1½-pints of cold -water. Let it come slowly to nearly boiling point; draw it back from -the fire and simmer slowly for a quarter of an hour. Strain into a jug. - -Useful during fevers, and as a summer drink. - - -2. Barley Water for Invalids. - -Take of Robinson’s Patent Barley one ounce, mix with a wine-glassful -of cold water into a smooth paste free from lumps, pour this into a -stew-pan containing one quart of boiling water, stir this over the fire -while boiling for five minutes: then flavour with a small bit of lemon -peel or cinnamon, and sweeten according to taste. - -When Robinson’s Patent Barley is used to make a Summer beverage, only -half-an-ounce must be taken. It can be greatly improved by aeration -with the aid of “_Sparklets_.” - - -3. Ginger Beer. - -Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised ginger, 1 lemon, -sliced and the pips taken out, and ½-oz. cream of tartar. Pour 1 -gallon of boiling water over. When milk-warm, take a whisk, and beat -in vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast mixed to -a liquid with powdered sugar. Whisk well, cover with a cloth, let it -stand 15 hours, skim, strain through a piece of old tablecloth (or do -not strain), and bottle, only half filling the bottles. - - -4. Ginger Wine. - -1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) essence of ginger, -2-drms. capsicum, 1-oz. burnt sugar, 2-lbs. lump sugar, 5-qts. boiling -water. - -Dissolve the sugar in the boiling water, when nearly cold add the other -things (which should have been mixed together in a jar), and stir often -until cold. Bottle and cork. - - -5. Lemon Squash. - -Juice and rind of 3 lemons, 3-lbs. lump sugar, 1-quart water. Boil till -it forms a clear syrup, and when cold add 2-oz. powdered citric acid. -Strain and bottle. - - -6. Lemon water. - - 6 lemons. - 1-lb. lump sugar. - 1 gallon of boiling water. - -Take the pips from the lemons, slice, put in a deep bowl, and pour the -water over. When cold, it is ready for use. - - - - -IX. ADDITIONAL USEFUL RECIPES. - - -1. To bottle Green Gooseberries. - -(_Very Good_). - -Make the bottles hot and dry in the oven, then fill with picked fruit, -not too full. Pour boiling water over, covering the berries to the top -of the bottle. Cork down as soon as possible, and keep in a cool dry -place. Any other fruit can be done the same way. - - -2. Gooseberry Jelly. - - ½-stone green gooseberries. - 2-quarts water. - -Boil together to pulp, tie in a coarse cloth and let it drip all night, -then add 1-lb. sugar to each pint of juice. Boil gently ¾-hour, and -pour into pots. - - -3. Apple Jelly. - -Rub the apples, and cut them up without paring or coring them. Put in -a pan and fill with water. Boil 1 hour. Put in a bag and strain. Allow -¾-lbs. sugar to 1 pint of juice, and boil 1 hour. Put a little into a -saucer, and if it jellies it is done. Pour into pots. - - -4. Cough Mixture. - - 1d. licorice. - 1d. anise seed. - 1d. peppermint. - 1d. common treacle. - 1d. laudanum. - -Mix with 1½-pints of cold water and bottle. - - -5. Pork Pie Pastry. - -To every 1-lb. of flour allow 6-ozs. of lard and 1 dessertspoonful of -salt. Rub the lard into the flour, boil some milk and mix to a stiff -paste. Take some cake tins and take out the bottoms and line with the -warm paste. Three parts fill with minced pork and put a cover about 1 -inch thick on the top. Make a hole in the centre and decorate. Place in -a fairly hot oven and bake about 2 hours. Brush with yolk of egg just -before they are cooked. - -When the pies are cold, pour into the hole in the top some gelatine, -which has been previously dissolved in boiling water. - -If better pastry is required, add more lard, or use butter instead. - - -6. Recipe for Keeping Eggs. - -Take a large stew pot, or deep bowl, and put a layer of common salt in -the bottom. Then insert a few eggs with the thin end downwards, and in -such a way that they do not touch each other. Then put another layer of -salt on the top, and repeat the process until the pot is full, having -salt as the top layer. Tie down very tightly, and whenever an egg is -taken out take care to tie down again. Be sure the eggs are fresh, and -have not been much shaken, and they will keep good for months. - - - - -MEMORANDA. - - - - -MEMORANDA. - - - - -TRANSCRIBER’S NOTES: - - - Italicized text is surrounded by underscores: _italics_. - - Obvious typographical errors have been corrected. - - Inconsistencies in hyphenation have been standardized. - - Archaic or variant spelling has been retained. - -*** END OF THE PROJECT GUTENBERG EBOOK THE “IDEAL” COOKERY BOOK -THIRD EDITION *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our website which has the main PG search -facility: www.gutenberg.org - -This website includes information about Project Gutenberg™, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/69876-0.zip b/old/69876-0.zip Binary files differdeleted file mode 100644 index 19679a0..0000000 --- a/old/69876-0.zip +++ /dev/null diff --git a/old/69876-h.zip b/old/69876-h.zip Binary files differdeleted file mode 100644 index 26c11db..0000000 --- a/old/69876-h.zip +++ /dev/null diff --git a/old/69876-h/69876-h.htm b/old/69876-h/69876-h.htm deleted file mode 100644 index d86b741..0000000 --- a/old/69876-h/69876-h.htm +++ /dev/null @@ -1,4485 +0,0 @@ -<!DOCTYPE html> -<html lang="en"> -<head> - <meta charset="UTF-8"> - <title> - The "ideal" cookery book, by Lilian Clarke—A Project Gutenberg eBook - </title> - <link rel="icon" href="images/cover.jpg" type="image/x-cover"> - <style> - -body { - margin-left: 10%; - margin-right: 10%; -} - - h1,h2,h3,h4 { - text-align: center; - clear: both; -} - -p { - margin-top: .51em; - text-align: justify; - margin-bottom: .49em; -} - -hr { - width: 33%; - margin-top: 2em; - margin-bottom: 2em; - margin-left: 33.5%; - margin-right: 33.5%; - clear: both; -} - -hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} -@media print { hr.chap {display: none; visibility: hidden;} } - -div.chapter {page-break-before: always;} -h2.nobreak {page-break-before: avoid;} - -table { - margin-left: auto; - margin-right: auto; -} - -.tdr {text-align: right;} - -.pagenum { - position: absolute; - left: 92%; - font-size: smaller; - text-align: right; - font-style: normal; - font-weight: normal; - font-variant: normal; - text-indent: 0; -} - -.blockquot { - margin-left: 17.5%; - margin-right: 17.5%; -} - -.x-ebookmaker .blockquot { - margin-left: 7.5%; - margin-right: 7.5%; -} - -.indent {margin-left: 2em;} - -.center {text-align: center;} - -.right {text-align: right;} - -.smcap {font-variant: small-caps;} - -.allsmcap {font-variant: small-caps; text-transform: lowercase;} - -.u {text-decoration: underline;} - -.ph1 {text-align: center; font-size: large; font-weight: bold;} - -div.titlepage {text-align: center; page-break-before: always; page-break-after: always;} -div.titlepage p {text-align: center; font-weight: bold; line-height: 1.5; margin-top: 2em;} - -.xlarge {font-size: 150%;} -.large {font-size: 125%;} -.small {font-size: 75%;} -.tiny {font-size: 50%;} - -.x-ebookmaker .hide {display: none; visibility: hidden;} - -.figcenter { - margin: auto; - text-align: center; - page-break-inside: avoid; - max-width: 100%; -} - -p.drop-cap { - text-indent: -0.35em; -} - -p.drop-cap:first-letter -{ - float: left; - margin: 0em 0.15em 0em 0em; - font-size: 250%; - line-height:0.85em; - text-indent: 0em; -} -.x-ebookmaker p.drop-cap { - text-indent: 0em; -} -.x-ebookmaker p.drop-cap:first-letter -{ - float: none; - margin: 0; - font-size: 100%; -} - -.transnote {background-color: #E6E6FA; - color: black; - font-size:smaller; - margin-left: 17.5%; - margin-right: 17.5%; - padding: 1em; - margin-bottom: 1em; - font-family:sans-serif, serif; } - -</style> -</head> -<body> -<p style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The “Ideal” Cookery Book Third Edition, by Lilian Clarke</p> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Title: The “Ideal” Cookery Book Third Edition</p> -<p style='display:block; margin-left:2em; text-indent:0; margin-top:0; margin-bottom:1em;'>A reliable guide to home cooking</p> -<p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em'>Author: Lilian Clarke</p> -<p style='display:block; text-indent:0; margin:1em 0'>Release Date: January 25, 2023 [eBook #69876]</p> -<p style='display:block; text-indent:0; margin:1em 0'>Language: English</p> - <p style='display:block; margin-top:1em; margin-bottom:0; margin-left:2em; text-indent:-2em; text-align:left'>Produced by: David E. Brown and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)</p> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE “IDEAL” COOKERY BOOK THIRD EDITION ***</div> - -<div class="figcenter hide"><img src="images/coversmall.jpg" width="450" alt=""></div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<div class="figcenter"><img src="images/i_title.jpg" alt=""></div> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="titlepage"> -<h1><span class="tiny">The</span><br> - -“Ideal”<br> - -Cookery<br> - -<span class="small">Book</span></h1> - -<p><span class="u">THIRD EDITION.</span></p> - -<p><span class="large">A Reliable Guide to Home Cooking</span></p> - -<p><i>Containing 246 Useful and Dainty Recipes</i></p> - -<p>BY<br> - -<span class="xlarge"><span class="smcap">Lilian Clarke</span></span></p> - -<p><span class="smcap">Brumby & Clarke, Limited, Hull<br> -and 5, Farringdon Avenue, London, E.C.</span></p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak">PREFACE.</h2> -</div> - -<p class="drop-cap">OF the making of Cookery Books, we are told, -there is no end, but the comparative worthlessness -of their contents for practical domestic purposes -is no doubt the reason why there is still as great a -demand as ever for a thoroughly reliable and up-to-date -volume.</p> - -<p>The little book I now offer to the public, claims to -be the <i>best, cheapest, and most useful</i> Culinary Handbook -yet produced, and I venture to think its contents will -fully justify this assertion.</p> - -<p>A large proportion of the recipes are my <i>own compilation</i>, -and all alike have been <i>carefully revised and -repeatedly tested</i>.</p> - -<p>Every recipe has been arranged with a view to -<i>practical usefulness</i>, and may be confidently recommended -for <i>ease of preparation</i>, <i>daintiness</i>, and <i>economy</i>.</p> - -<p>Those who once use the “<span class="smcap">Ideal Cookery Book</span>,” -will afterwards use no other, not because their years -have been shortened by bad cooking and unwholesome -food, but because they recognise in it all the qualities -it claims to possess, and are able by its aid to <i>realize -in the home the true “Ideal” of the Culinary Art</i>.</p> - -<p class="right"><span class="smcap">The Author.</span></p> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_v">[v]</span> - -<h2 class="nobreak">CONTENTS.</h2> -</div> - -<table> - -<tr><th colspan="3"><span class="large">I. Savouries.</span></th></tr> - -<tr><td class="tdr" colspan="3"><span class="small">PAGE</span></td></tr> - -<tr><td class="tdr">1.</td><td> Forcemeat</td><td class="tdr"><a href="#Page_13"> 13</a></td></tr> - -<tr><td class="tdr">2.</td><td> Mince Meat</td><td class="tdr"><a href="#Page_13"> 13</a></td></tr> - -<tr><td class="tdr">3.</td><td> Potato Balls</td><td class="tdr"><a href="#Page_13"> 13</a></td></tr> - -<tr><td class="tdr">4.</td><td> Tasty Dish of Cold Cooked Beef</td><td class="tdr"><a href="#Page_14"> 14</a></td></tr> - -<tr><td class="tdr">5.</td><td> Savoury Puffs</td><td class="tdr"><a href="#Page_14"> 14</a></td></tr> - -<tr><td class="tdr">6.</td><td> Breakfast Dish</td><td class="tdr"><a href="#Page_14"> 14</a></td></tr> - -<tr><td class="tdr">7.</td><td> Potato Cakes</td><td class="tdr"><a href="#Page_14"> 14</a></td></tr> - -<tr><td class="tdr">8.</td><td> Veal Mould</td><td class="tdr"><a href="#Page_15"> 15</a></td></tr> - -<tr><td class="tdr">9.</td><td> Timbales of Mutton</td><td class="tdr"><a href="#Page_15"> 15</a></td></tr> - -<tr><td class="tdr">10.</td><td> Rolled Steak with Potatoes</td><td class="tdr"><a href="#Page_16"> 16</a></td></tr> - -<tr><td class="tdr">11.</td><td> Salad Dressing</td><td class="tdr"><a href="#Page_16"> 16</a></td></tr> - -<tr><td class="tdr">12.</td><td> Cabbage Balls</td><td class="tdr"><a href="#Page_16"> 16</a></td></tr> - -<tr><td class="tdr">13.</td><td> Cheese Croquettes</td><td class="tdr"><a href="#Page_16"> 16</a></td></tr> - -<tr><td class="tdr">14.</td><td> Potato Ribbons</td><td class="tdr"><a href="#Page_17"> 17</a></td></tr> - -<tr><td class="tdr">15.</td><td> Rissoles à Lilian</td><td class="tdr"><a href="#Page_17"> 17</a></td></tr> - -<tr><td class="tdr">16.</td><td> Fish Cakes</td><td class="tdr"><a href="#Page_17"> 17</a></td></tr> - -<tr><td class="tdr">17.</td><td> Savoury Omelette</td><td class="tdr"><a href="#Page_18"> 18</a></td></tr> - -<tr><td class="tdr">18.</td><td> Dough Nuts</td><td class="tdr"><a href="#Page_18"> 18</a></td></tr> - -<tr><td class="tdr">19.</td><td> Cheese Straws</td><td class="tdr"><a href="#Page_18"> 18</a></td></tr> - -<tr><td class="tdr">20.</td><td> Egg and Bacon Pie</td><td class="tdr"><a href="#Page_19"> 19</a></td></tr> - -<tr><td class="tdr">21.</td><td> Another Cold Meat Dish</td><td class="tdr"><a href="#Page_19"> 19</a></td></tr> - -<tr><td class="tdr">22.</td><td> Scrambled Eggs</td><td class="tdr"><a href="#Page_19"> 19</a></td></tr> - -<tr><td class="tdr">23.</td><td> Meat Roll</td><td class="tdr"><a href="#Page_19"> 19</a></td></tr> - -<tr><td class="tdr">24.</td><td> Pommes de Terre à la Reine</td><td class="tdr"><a href="#Page_20"> 20</a></td></tr> - -<tr><td class="tdr">25.</td><td> Dormers</td><td class="tdr"><a href="#Page_20"> 20</a></td></tr> - -<tr><td class="tdr">26.</td><td> Beef or Veal Mould</td><td class="tdr"><a href="#Page_20"> 20</a></td></tr> - -<tr><td class="tdr">27.</td><td> Gravy for Mutton</td><td class="tdr"><a href="#Page_21"> 21</a><span class="pagenum" id="Page_vi">[vi]</span></td></tr> - -<tr><td class="tdr">28.</td><td> Gravy for Beef</td><td class="tdr"><a href="#Page_21"> 21</a></td></tr> - -<tr><td class="tdr">29.</td><td> Beefsteak Pie</td><td class="tdr"><a href="#Page_21"> 21</a></td></tr> - -<tr><td class="tdr">30.</td><td> Tasty Dish of Beefsteak</td><td class="tdr"><a href="#Page_22"> 22</a></td></tr> - -<tr><td class="tdr">31.</td><td> Cold Meat Pâtés</td><td class="tdr"><a href="#Page_22"> 22</a></td></tr> - -<tr><td class="tdr">32.</td><td> Potted Beef</td><td class="tdr"><a href="#Page_22"> 22</a></td></tr> - -<tr><td class="tdr">33.</td><td> Pommes de terre au Lait</td><td class="tdr"><a href="#Page_23"> 23</a></td></tr> - -<tr><td class="tdr">34.</td><td> Pommes de terre à L’Écosse</td><td class="tdr"><a href="#Page_23"> 23</a></td></tr> - -<tr><td class="tdr">35.</td><td> Potato Croquettes</td><td class="tdr"><a href="#Page_23"> 23</a></td></tr> - -<tr><td class="tdr">36.</td><td> A dainty way of Cooking an Egg</td><td class="tdr"><a href="#Page_24"> 24</a></td></tr> - -<tr><td class="tdr">37.</td><td> Beef Tea Custard</td><td class="tdr"><a href="#Page_24"> 24</a></td></tr> - -<tr><td class="tdr">38.</td><td> Beef Tea</td><td class="tdr"><a href="#Page_24"> 24</a></td></tr> - -<tr><td class="tdr">39.</td><td> Dainty way of Serving Mashed Potatoes</td><td class="tdr"><a href="#Page_25"> 25</a></td></tr> - -<tr><td class="tdr">40.</td><td> Fried Potatoes</td><td class="tdr"><a href="#Page_25"> 25</a></td></tr> - -<tr><td class="tdr">41.</td><td> Ragôut of Mutton and Eggs</td><td class="tdr"><a href="#Page_25"> 25</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">II. Pastry.</span></th></tr> - -<tr><td class="tdr">1.</td><td> Short Pastry (<i>Rich</i>)</td><td class="tdr"><a href="#Page_26"> 26</a></td></tr> - -<tr><td class="tdr">2.</td><td> Ground Rice Cheesecakes</td><td class="tdr"><a href="#Page_26"> 26</a></td></tr> - -<tr><td class="tdr">3.</td><td> Cocoanut Cheesecakes</td><td class="tdr"><a href="#Page_26"> 26</a></td></tr> - -<tr><td class="tdr">4.</td><td> Macaroons</td><td class="tdr"><a href="#Page_27"> 27</a></td></tr> - -<tr><td class="tdr">5.</td><td> Maids of Honour</td><td class="tdr"><a href="#Page_27"> 27</a></td></tr> - -<tr><td class="tdr">6.</td><td> Lemon Curd</td><td class="tdr"><a href="#Page_27"> 27</a></td></tr> - -<tr><td class="tdr">7.</td><td> Welsh Cheesecakes</td><td class="tdr"><a href="#Page_27"> 27</a></td></tr> - -<tr><td class="tdr">8.</td><td> Milk Rolls</td><td class="tdr"><a href="#Page_28"> 28</a></td></tr> - -<tr><td class="tdr">9.</td><td> Almond Cheesecakes</td><td class="tdr"><a href="#Page_28"> 28</a></td></tr> - -<tr><td class="tdr">10.</td><td> Bakewell Cheesecakes</td><td class="tdr"><a href="#Page_28"> 28</a></td></tr> - -<tr><td class="tdr">11.</td><td> Pastry Sandwiches</td><td class="tdr"><a href="#Page_28"> 28</a></td></tr> - -<tr><td class="tdr">12.</td><td> French Tartlets</td><td class="tdr"><a href="#Page_29"> 29</a></td></tr> - -<tr><td class="tdr">13.</td><td> Apple Cheesecakes</td><td class="tdr"><a href="#Page_29"> 29</a></td></tr> - -<tr><td class="tdr">14.</td><td> Good Family Pastry</td><td class="tdr"><a href="#Page_29"> 29</a></td></tr> - -<tr><td class="tdr">15.</td><td> Pie Pastry</td><td class="tdr"><a href="#Page_29"> 29</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">III. Custards, Puddings, and Blanc Manges.</span><span class="pagenum" id="Page_vii">[vii]</span></th></tr> - -<tr><td class="tdr">1.</td><td> Lemon Rice Pudding</td><td class="tdr"><a href="#Page_30"> 30</a></td></tr> - -<tr><td class="tdr">2.</td><td> Sponge Cake Pudding</td><td class="tdr"><a href="#Page_30"> 30</a></td></tr> - -<tr><td class="tdr">3.</td><td> Strawberry Blanc Mange</td><td class="tdr"><a href="#Page_30"> 30</a></td></tr> - -<tr><td class="tdr">4.</td><td> Honeycomb</td><td class="tdr"><a href="#Page_31"> 31</a></td></tr> - -<tr><td class="tdr">5.</td><td> Lemon Mould</td><td class="tdr"><a href="#Page_31"> 31</a></td></tr> - -<tr><td class="tdr">6.</td><td> Baroness Pudding</td><td class="tdr"><a href="#Page_31"> 31</a></td></tr> - -<tr><td class="tdr">7.</td><td> Holderness Pudding</td><td class="tdr"><a href="#Page_32"> 32</a></td></tr> - -<tr><td class="tdr">8.</td><td> Lemon Pudding</td><td class="tdr"><a href="#Page_32"> 32</a></td></tr> - -<tr><td class="tdr">9.</td><td> Parson’s Pudding</td><td class="tdr"><a href="#Page_32"> 32</a></td></tr> - -<tr><td class="tdr">10.</td><td> Queen’s Pudding</td><td class="tdr"><a href="#Page_32"> 32</a></td></tr> - -<tr><td class="tdr">11.</td><td> Ideal Pudding</td><td class="tdr"><a href="#Page_33"> 33</a></td></tr> - -<tr><td class="tdr">12.</td><td> Curd Pudding</td><td class="tdr"><a href="#Page_33"> 33</a></td></tr> - -<tr><td class="tdr">13.</td><td> Chocolate Blanc Mange</td><td class="tdr"><a href="#Page_33"> 33</a></td></tr> - -<tr><td class="tdr">14.</td><td> Suet Dumplings</td><td class="tdr"><a href="#Page_34"> 34</a></td></tr> - -<tr><td class="tdr">15.</td><td> Snow Pudding</td><td class="tdr"><a href="#Page_34"> 34</a></td></tr> - -<tr><td class="tdr">16.</td><td> French Pancakes</td><td class="tdr"><a href="#Page_34"> 34</a></td></tr> - -<tr><td class="tdr">17.</td><td> German Pancakes</td><td class="tdr"><a href="#Page_34"> 34</a></td></tr> - -<tr><td class="tdr">18.</td><td> Junket</td><td class="tdr"><a href="#Page_35"> 35</a></td></tr> - -<tr><td class="tdr">19.</td><td> Three Minutes Pudding</td><td class="tdr"><a href="#Page_35"> 35</a></td></tr> - -<tr><td class="tdr">20.</td><td> German Pudding</td><td class="tdr"><a href="#Page_35"> 35</a></td></tr> - -<tr><td class="tdr">21.</td><td> Rhubarb Mould</td><td class="tdr"><a href="#Page_36"> 36</a></td></tr> - -<tr><td class="tdr">22.</td><td> Imperial Pudding</td><td class="tdr"><a href="#Page_36"> 36</a></td></tr> - -<tr><td class="tdr">23.</td><td> Fig Pudding (<i>No. 1.</i>)</td><td class="tdr"><a href="#Page_36"> 36</a></td></tr> - -<tr><td class="tdr">24.</td><td> Sultana Pudding</td><td class="tdr"><a href="#Page_37"> 37</a></td></tr> - -<tr><td class="tdr">25.</td><td> Trieste Pudding</td><td class="tdr"><a href="#Page_37"> 37</a></td></tr> - -<tr><td class="tdr">26.</td><td> Stewed Figs</td><td class="tdr"><a href="#Page_37"> 37</a></td></tr> - -<tr><td class="tdr">27.</td><td> Baked Milk (<i>For Fruit</i>)</td><td class="tdr"><a href="#Page_37"> 37</a></td></tr> - -<tr><td class="tdr">28.</td><td> Baked Rhubarb Pudding</td><td class="tdr"><a href="#Page_38"> 38</a></td></tr> - -<tr><td class="tdr">29.</td><td> Apple Snow</td><td class="tdr"><a href="#Page_38"> 38</a></td></tr> - -<tr><td class="tdr">30.</td><td> Prune Mould</td><td class="tdr"><a href="#Page_38"> 38</a></td></tr> - -<tr><td class="tdr">31.</td><td> Bachelor’s Pudding</td><td class="tdr"><a href="#Page_39"> 39</a></td></tr> - -<tr><td class="tdr">32.</td><td> Raspberry Sponge</td><td class="tdr"><a href="#Page_39"> 39</a></td></tr> - -<tr><td class="tdr">33.</td><td> Lemon Cream</td><td class="tdr"><a href="#Page_39"> 39</a></td></tr> - -<tr><td class="tdr">34.</td><td> Gâteau de Riz</td><td class="tdr"><a href="#Page_40"> 40</a></td></tr> - -<tr><td class="tdr">35.</td><td> Kingston Puddings</td><td class="tdr"><a href="#Page_40"> 40</a><span class="pagenum" id="Page_viii">[viii]</span></td></tr> - -<tr><td class="tdr">36.</td><td> Fig Puddings (<i>No. 2.</i>)</td><td class="tdr"><a href="#Page_40"> 40</a></td></tr> - -<tr><td class="tdr">37.</td><td> Cheese Pudding (<i>No. 1.</i>)</td><td class="tdr"><a href="#Page_41"> 41</a></td></tr> - -<tr><td class="tdr">38.</td><td> Paragon Pudding</td><td class="tdr"><a href="#Page_41"> 41</a></td></tr> - -<tr><td class="tdr">39.</td><td> Cambridge Pudding</td><td class="tdr"><a href="#Page_41"> 41</a></td></tr> - -<tr><td class="tdr">40.</td><td> Sago Kelley</td><td class="tdr"><a href="#Page_42"> 42</a></td></tr> - -<tr><td class="tdr">41.</td><td> Orange Meringue</td><td class="tdr"><a href="#Page_42"> 42</a></td></tr> - -<tr><td class="tdr">42.</td><td> Spanish Custard</td><td class="tdr"><a href="#Page_42"> 42</a></td></tr> - -<tr><td class="tdr">43.</td><td> Cheese Pudding (<i>No. 2.</i>)</td><td class="tdr"><a href="#Page_43"> 43</a></td></tr> - -<tr><td class="tdr">44.</td><td> Apple Trifle</td><td class="tdr"><a href="#Page_43"> 43</a></td></tr> - -<tr><td class="tdr">45.</td><td> Economic Custard</td><td class="tdr"><a href="#Page_43"> 43</a></td></tr> - -<tr><td class="tdr">46.</td><td> Tasmanian Pudding</td><td class="tdr"><a href="#Page_43"> 43</a></td></tr> - -<tr><td class="tdr">47.</td><td> Yorkshire Pudding</td><td class="tdr"><a href="#Page_44"> 44</a></td></tr> - -<tr><td class="tdr">48.</td><td> Steamed Batter Pudding</td><td class="tdr"><a href="#Page_44"> 44</a></td></tr> - -<tr><td class="tdr">49.</td><td> Chocolate Pudding</td><td class="tdr"><a href="#Page_44"> 44</a></td></tr> - -<tr><td class="tdr">50.</td><td> Gêlée à la Normandie</td><td class="tdr"><a href="#Page_45"> 45</a></td></tr> - -<tr><td class="tdr">51.</td><td> Chocolate Blanc Mange</td><td class="tdr"><a href="#Page_45"> 45</a></td></tr> - -<tr><td class="tdr">52.</td><td> Eastbourne Pudding</td><td class="tdr"><a href="#Page_45"> 45</a></td></tr> - -<tr><td class="tdr">53.</td><td> Summerville Plum Pudding</td><td class="tdr"><a href="#Page_45"> 45</a></td></tr> - -<tr><td class="tdr">54.</td><td> Victoria Pudding</td><td class="tdr"><a href="#Page_46"> 46</a></td></tr> - -<tr><td class="tdr">55.</td><td> Prune Gâteau</td><td class="tdr"><a href="#Page_46"> 46</a></td></tr> - -<tr><td class="tdr">56.</td><td> Raspberry Pudding</td><td class="tdr"><a href="#Page_46"> 46</a></td></tr> - -<tr><td class="tdr">57.</td><td> Rice Pudding</td><td class="tdr"><a href="#Page_47"> 47</a></td></tr> - -<tr><td class="tdr">58.</td><td> Small Sago Pudding</td><td class="tdr"><a href="#Page_47"> 47</a></td></tr> - -<tr><td class="tdr">59.</td><td> Ground Rice Pudding</td><td class="tdr"><a href="#Page_47"> 47</a></td></tr> - -<tr><td class="tdr">60.</td><td> Custard Pudding</td><td class="tdr"><a href="#Page_48"> 48</a></td></tr> - -<tr><td class="tdr">61.</td><td> Stewed Pears</td><td class="tdr"><a href="#Page_48"> 48</a></td></tr> - -<tr><td class="tdr">62.</td><td> Harrogate Pudding</td><td class="tdr"><a href="#Page_48"> 48</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">IV. Sauces.</span></th></tr> - -<tr><td class="tdr">1.</td><td> Apple Sauce</td><td class="tdr"><a href="#Page_49"> 49</a></td></tr> - -<tr><td class="tdr">2.</td><td> Bread Sauce</td><td class="tdr"><a href="#Page_49"> 49</a></td></tr> - -<tr><td class="tdr">3.</td><td> Melted Butter</td><td class="tdr"><a href="#Page_49"> 49</a></td></tr> - -<tr><td class="tdr">4.</td><td> Egg Sauce</td><td class="tdr"><a href="#Page_50"> 50</a></td></tr> - -<tr><td class="tdr">5.</td><td> White Sauce</td><td class="tdr"><a href="#Page_50"> 50</a></td></tr> - -<tr><td class="tdr">6.</td><td> Mint Sauce</td><td class="tdr"><a href="#Page_50"> 50</a></td></tr> - -<tr><td class="tdr">7.</td><td> Onion Sauce</td><td class="tdr"><a href="#Page_50"> 50</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">V. Cakes.</span><span class="pagenum" id="Page_ix">[ix]</span></th></tr> - -<tr><td class="tdr">1.</td><td> Madeira Cake</td><td class="tdr"><a href="#Page_51"> 51</a></td></tr> - -<tr><td class="tdr">2.</td><td> Beverleigh Buns</td><td class="tdr"><a href="#Page_52"> 52</a></td></tr> - -<tr><td class="tdr">3.</td><td> Queen Cakes</td><td class="tdr"><a href="#Page_52"> 52</a></td></tr> - -<tr><td class="tdr">4.</td><td> Raspberry Sandwich</td><td class="tdr"><a href="#Page_52"> 52</a></td></tr> - -<tr><td class="tdr">5.</td><td> Rock Buns</td><td class="tdr"><a href="#Page_52"> 52</a></td></tr> - -<tr><td class="tdr">6.</td><td> Cornflour Cake</td><td class="tdr"><a href="#Page_53"> 53</a></td></tr> - -<tr><td class="tdr">7.</td><td> Oatmeal Buns</td><td class="tdr"><a href="#Page_53"> 53</a></td></tr> - -<tr><td class="tdr">8.</td><td> Lemon Sandwich Cakes</td><td class="tdr"><a href="#Page_53"> 53</a></td></tr> - -<tr><td class="tdr">9.</td><td> Yorkshire Parkin</td><td class="tdr"><a href="#Page_53"> 53</a></td></tr> - -<tr><td class="tdr">10.</td><td> Drummond Cake</td><td class="tdr"><a href="#Page_54"> 54</a></td></tr> - -<tr><td class="tdr">11.</td><td> Gingerbread</td><td class="tdr"><a href="#Page_54"> 54</a></td></tr> - -<tr><td class="tdr">12.</td><td> Ginger Nuts</td><td class="tdr"><a href="#Page_54"> 54</a></td></tr> - -<tr><td class="tdr">13.</td><td> Victoria Roll</td><td class="tdr"><a href="#Page_55"> 55</a></td></tr> - -<tr><td class="tdr">14.</td><td> Yorkshire Cake</td><td class="tdr"><a href="#Page_55"> 55</a></td></tr> - -<tr><td class="tdr">15.</td><td> Sally Lunn Teacakes (<i>No. 1.</i>)</td><td class="tdr"><a href="#Page_55"> 55</a></td></tr> - -<tr><td class="tdr">16.</td><td> Summerville Cakes</td><td class="tdr"><a href="#Page_55"> 55</a></td></tr> - -<tr><td class="tdr">17.</td><td> Soda Cake</td><td class="tdr"><a href="#Page_56"> 56</a></td></tr> - -<tr><td class="tdr">18.</td><td> Brunswick Cakes</td><td class="tdr"><a href="#Page_56"> 56</a></td></tr> - -<tr><td class="tdr">19.</td><td> Jordan Cakes</td><td class="tdr"><a href="#Page_56"> 56</a></td></tr> - -<tr><td class="tdr">20.</td><td> Lunch Cake</td><td class="tdr"><a href="#Page_56"> 56</a></td></tr> - -<tr><td class="tdr">21.</td><td> Plain Plum Cake</td><td class="tdr"><a href="#Page_57"> 57</a></td></tr> - -<tr><td class="tdr">22.</td><td> Rice Buns</td><td class="tdr"><a href="#Page_57"> 57</a></td></tr> - -<tr><td class="tdr">23.</td><td> Raspberry Buns</td><td class="tdr"><a href="#Page_57"> 57</a></td></tr> - -<tr><td class="tdr">24.</td><td> Walnut Cake</td><td class="tdr"><a href="#Page_58"> 58</a></td></tr> - -<tr><td class="tdr">25.</td><td> Icing for Walnut Cake</td><td class="tdr"><a href="#Page_58"> 58</a></td></tr> - -<tr><td class="tdr">26.</td><td> Cocoanut Pyramids</td><td class="tdr"><a href="#Page_58"> 58</a></td></tr> - -<tr><td class="tdr">27.</td><td> London Buns</td><td class="tdr"><a href="#Page_58"> 58</a></td></tr> - -<tr><td class="tdr">28.</td><td> Victoria Buns</td><td class="tdr"><a href="#Page_59"> 59</a></td></tr> - -<tr><td class="tdr">29.</td><td> Norwegian Cake</td><td class="tdr"><a href="#Page_59"> 59</a></td></tr> - -<tr><td class="tdr">30.</td><td> Sultana Cake</td><td class="tdr"><a href="#Page_59"> 59</a></td></tr> - -<tr><td class="tdr">31.</td><td> Cocoanut Cake</td><td class="tdr"><a href="#Page_59"> 59</a></td></tr> - -<tr><td class="tdr">32.</td><td> Lancashire Parkin</td><td class="tdr"><a href="#Page_60"> 60</a></td></tr> - -<tr><td class="tdr">33.</td><td> Delicious Cake</td><td class="tdr"><a href="#Page_60"> 60</a></td></tr> - -<tr><td class="tdr">34.</td><td> Chocolate Cake</td><td class="tdr"><a href="#Page_60"> 60</a></td></tr> - -<tr><td class="tdr">35.</td><td> Rich Plum Cake</td><td class="tdr"><a href="#Page_61"> 61</a></td></tr> - -<tr><td class="tdr">36.</td><td> Plain Seed or Currant Loaf</td><td class="tdr"><a href="#Page_61"> 61</a></td></tr> - -<tr><td class="tdr">37.</td><td> Malta Cake</td><td class="tdr"><a href="#Page_61"> 61</a></td></tr> - -<tr><td class="tdr">38.</td><td> Small Rice Cake</td><td class="tdr"><a href="#Page_62"> 62</a><span class="pagenum" id="Page_x">[x]</span></td></tr> - -<tr><td class="tdr">39.</td><td> Parisian Sandwich</td><td class="tdr"><a href="#Page_62"> 62</a></td></tr> - -<tr><td class="tdr">40.</td><td> Sultana Scones</td><td class="tdr"><a href="#Page_62"> 62</a></td></tr> - -<tr><td class="tdr">41.</td><td> York Teacakes</td><td class="tdr"><a href="#Page_63"> 63</a></td></tr> - -<tr><td class="tdr">42.</td><td> Fairy Cakes</td><td class="tdr"><a href="#Page_63"> 63</a></td></tr> - -<tr><td class="tdr">43.</td><td> Orange Rock Cakes</td><td class="tdr"><a href="#Page_63"> 63</a></td></tr> - -<tr><td class="tdr">44.</td><td> Jersey Cake</td><td class="tdr"><a href="#Page_63"> 63</a></td></tr> - -<tr><td class="tdr">45.</td><td> Seed Bread (<i>To Butter</i>)</td><td class="tdr"><a href="#Page_64"> 64</a></td></tr> - -<tr><td class="tdr">46.</td><td> Queen Anne’s Cake</td><td class="tdr"><a href="#Page_64"> 64</a></td></tr> - -<tr><td class="tdr">47.</td><td> Spice Bread</td><td class="tdr"><a href="#Page_64"> 64</a></td></tr> - -<tr><td class="tdr">48.</td><td> Bachelor’s Buttons</td><td class="tdr"><a href="#Page_65"> 65</a></td></tr> - -<tr><td class="tdr">49.</td><td> Cocoanut Fingers</td><td class="tdr"><a href="#Page_65"> 65</a></td></tr> - -<tr><td class="tdr">50.</td><td> Victorine Buns</td><td class="tdr"><a href="#Page_65"> 65</a></td></tr> - -<tr><td class="tdr">51.</td><td> Orange Cakes</td><td class="tdr"><a href="#Page_66"> 66</a></td></tr> - -<tr><td class="tdr">52.</td><td> Ginger Cakes</td><td class="tdr"><a href="#Page_66"> 66</a></td></tr> - -<tr><td class="tdr">53.</td><td> Cherry Cakes</td><td class="tdr"><a href="#Page_66"> 66</a></td></tr> - -<tr><td class="tdr">54.</td><td> Small Seed Cakes</td><td class="tdr"><a href="#Page_67"> 67</a></td></tr> - -<tr><td class="tdr">55.</td><td> Demon Jumbles</td><td class="tdr"><a href="#Page_67"> 67</a></td></tr> - -<tr><td class="tdr">56.</td><td> Cocoanut Gingerbread</td><td class="tdr"><a href="#Page_67"> 67</a></td></tr> - -<tr><td class="tdr">57.</td><td> Lemon Buns</td><td class="tdr"><a href="#Page_68"> 68</a></td></tr> - -<tr><td class="tdr">58.</td><td> Ashton Sandwiches</td><td class="tdr"><a href="#Page_68"> 68</a></td></tr> - -<tr><td class="tdr">59.</td><td> Christmas or Wedding Cake</td><td class="tdr"><a href="#Page_68"> 68</a></td></tr> - -<tr><td class="tdr">60.</td><td> Split Cakes</td><td class="tdr"><a href="#Page_69"> 69</a></td></tr> - -<tr><td class="tdr">61.</td><td> Baking Powder Rolls</td><td class="tdr"><a href="#Page_69"> 69</a></td></tr> - -<tr><td class="tdr">62.</td><td> American Cake</td><td class="tdr"><a href="#Page_70"> 70</a></td></tr> - -<tr><td class="tdr">63.</td><td> Shrewsbury Cakes</td><td class="tdr"><a href="#Page_70"> 70</a></td></tr> - -<tr><td class="tdr">64.</td><td> Swiss Roll</td><td class="tdr"><a href="#Page_71"> 71</a></td></tr> - -<tr><td class="tdr">65.</td><td> Westwood Buns</td><td class="tdr"><a href="#Page_71"> 71</a></td></tr> - -<tr><td class="tdr">66.</td><td> Sally Lunn Teacakes (<i>No. 2.</i>)</td><td class="tdr"><a href="#Page_71"> 71</a></td></tr> - -<tr><td class="tdr">67.</td><td> Queen Cakes (<i>No. 2.</i>)</td><td class="tdr"><a href="#Page_72"> 72</a></td></tr> - -<tr><td class="tdr">68.</td><td> Neapolitan Ribbon Cake</td><td class="tdr"><a href="#Page_72"> 72</a></td></tr> - -<tr><td class="tdr">69.</td><td> Clancarthy Buns</td><td class="tdr"><a href="#Page_73"> 73</a></td></tr> - -<tr><td class="tdr">70.</td><td> Spice Bread</td><td class="tdr"><a href="#Page_73"> 73</a></td></tr> - -<tr><td class="tdr">71.</td><td> Swiss Cakes (<i>Another Method</i>)</td><td class="tdr"><a href="#Page_73"> 73</a></td></tr> - -<tr><td class="tdr">72.</td><td> Genoa Cake</td><td class="tdr"><a href="#Page_74"> 74</a></td></tr> - -<tr><td class="tdr">73.</td><td> Fairy Baskets</td><td class="tdr"><a href="#Page_74"> 74</a></td></tr> - -<tr><td class="tdr">74.</td><td> Fancy Bread (<i>Without Yeast</i>)</td><td class="tdr"><a href="#Page_75"> 75</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">VI. Biscuits.</span><span class="pagenum" id="Page_xi">[xi]</span></th></tr> - -<tr><td class="tdr">1.</td><td> Picnic Biscuits</td><td class="tdr"><a href="#Page_76"> 76</a></td></tr> - -<tr><td class="tdr">2.</td><td> Rice Biscuits</td><td class="tdr"><a href="#Page_76"> 76</a></td></tr> - -<tr><td class="tdr">3.</td><td> Shrewsbury Biscuits</td><td class="tdr"><a href="#Page_76"> 76</a></td></tr> - -<tr><td class="tdr">4.</td><td> Ginger Drops</td><td class="tdr"><a href="#Page_77"> 77</a></td></tr> - -<tr><td class="tdr">5.</td><td> Seventy Little Biscuits for 2d.</td><td class="tdr"><a href="#Page_77"> 77</a></td></tr> - -<tr><td class="tdr">6.</td><td> Ginger Biscuits</td><td class="tdr"><a href="#Page_77"> 77</a></td></tr> - -<tr><td class="tdr">7.</td><td> Rice Biscuits</td><td class="tdr"><a href="#Page_77"> 77</a></td></tr> - -<tr><td class="tdr">8.</td><td> Seed Biscuits</td><td class="tdr"><a href="#Page_78"> 78</a></td></tr> - -<tr><td class="tdr">9.</td><td> Soda Biscuits</td><td class="tdr"><a href="#Page_78"> 78</a></td></tr> - -<tr><td class="tdr">10.</td><td> Sweet Biscuits</td><td class="tdr"><a href="#Page_78"> 78</a></td></tr> - -<tr><td class="tdr">11.</td><td> Chestnut Biscuits</td><td class="tdr"><a href="#Page_78"> 78</a></td></tr> - -<tr><td class="tdr">12.</td><td> Cocoanut Biscuits</td><td class="tdr"><a href="#Page_79"> 79</a></td></tr> - -<tr><td class="tdr">13.</td><td> Four pounds of Biscuits for 8d.</td><td class="tdr"><a href="#Page_79"> 79</a></td></tr> - -<tr><td class="tdr">14.</td><td> Chocolate Biscuits</td><td class="tdr"><a href="#Page_79"> 79</a></td></tr> - -<tr><td class="tdr">15.</td><td> Cinnamon Stars</td><td class="tdr"><a href="#Page_79"> 79</a></td></tr> - -<tr><td class="tdr">16.</td><td> Ratafias</td><td class="tdr"><a href="#Page_80"> 80</a></td></tr> - -<tr><td class="tdr">17.</td><td> Almond Rings</td><td class="tdr"><a href="#Page_80"> 80</a></td></tr> - -<tr><td class="tdr">18.</td><td> Cheese Straws</td><td class="tdr"><a href="#Page_80"> 80</a></td></tr> - -<tr><td class="tdr">19.</td><td> Patent Barley Biscuits</td><td class="tdr"><a href="#Page_80"> 80</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">VII. Bon Bons.</span></th></tr> - -<tr><td class="tdr">1.</td><td> French Almond Rock</td><td class="tdr"><a href="#Page_81"> 81</a></td></tr> - -<tr><td class="tdr">2.</td><td> Candy Dough</td><td class="tdr"><a href="#Page_81"> 81</a></td></tr> - -<tr><td class="tdr">3.</td><td> Candy Cherries</td><td class="tdr"><a href="#Page_81"> 81</a></td></tr> - -<tr><td class="tdr">4.</td><td> Almond Creams</td><td class="tdr"><a href="#Page_82"> 82</a></td></tr> - -<tr><td class="tdr">5.</td><td> Walnut Creams</td><td class="tdr"><a href="#Page_82"> 82</a></td></tr> - -<tr><td class="tdr">6.</td><td> Cream Dates</td><td class="tdr"><a href="#Page_82"> 82</a></td></tr> - -<tr><td class="tdr">7.</td><td> Brandy Snap (<i>No. 1.</i>)</td><td class="tdr"><a href="#Page_82"> 82</a></td></tr> - -<tr><td class="tdr">8.</td><td> Raspberry Rock</td><td class="tdr"><a href="#Page_82"> 82</a></td></tr> - -<tr><td class="tdr">9.</td><td> Cocoanut Fondant</td><td class="tdr"><a href="#Page_83"> 83</a></td></tr> - -<tr><td class="tdr">10.</td><td> Chocolate or Coffee Fondant</td><td class="tdr"><a href="#Page_83"> 83</a></td></tr> - -<tr><td class="tdr">11.</td><td> Nougat</td><td class="tdr"><a href="#Page_83"> 83</a></td></tr> - -<tr><td class="tdr">12.</td><td> Gelées Françaises</td><td class="tdr"><a href="#Page_84"> 84</a></td></tr> - -<tr><td class="tdr">13.</td><td> Chestnut Bonbons</td><td class="tdr"><a href="#Page_84"> 84</a></td></tr> - -<tr><td class="tdr">14.</td><td> Chocolate Baisers</td><td class="tdr"><a href="#Page_84"> 84</a></td></tr> - -<tr><td class="tdr">15.</td><td> Yorkshire Toffee</td><td class="tdr"><a href="#Page_84"> 84</a><span class="pagenum" id="Page_xii">[xii]</span></td></tr> - -<tr><td class="tdr">16.</td><td> Brandy Snap (<i>No. 2.</i>)</td><td class="tdr"><a href="#Page_85"> 85</a></td></tr> - -<tr><td class="tdr">17.</td><td> Marmalade</td><td class="tdr"><a href="#Page_85"> 85</a></td></tr> - -<tr><td class="tdr">18.</td><td> Patent Groats</td><td class="tdr"><a href="#Page_85"> 85</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">VIII. Beverages.</span></th></tr> - -<tr><td class="tdr">1.</td><td> Apple Wine</td><td class="tdr"><a href="#Page_86"> 86</a></td></tr> - -<tr><td class="tdr">2.</td><td> Barley Water</td><td class="tdr"><a href="#Page_86"> 86</a></td></tr> - -<tr><td class="tdr">3.</td><td> Ginger Beer</td><td class="tdr"><a href="#Page_86"> 86</a></td></tr> - -<tr><td class="tdr">4.</td><td> Ginger Wine</td><td class="tdr"><a href="#Page_87"> 87</a></td></tr> - -<tr><td class="tdr">5.</td><td> Lemon Squash</td><td class="tdr"><a href="#Page_87"> 87</a></td></tr> - -<tr><td class="tdr">6.</td><td> Lemon Water</td><td class="tdr"><a href="#Page_87"> 87</a></td></tr> - -<tr><td colspan="3"> </td></tr> -<tr><th colspan="3"><span class="large">IX. Additional Useful Recipes.</span></th></tr> - -<tr><td class="tdr">1.</td><td> To Bottle Green Gooseberries</td><td class="tdr"><a href="#Page_88"> 88</a></td></tr> - -<tr><td class="tdr">2.</td><td> Gooseberry Jelly</td><td class="tdr"><a href="#Page_88"> 88</a></td></tr> - -<tr><td class="tdr">3.</td><td> Apple Jelly</td><td class="tdr"><a href="#Page_88"> 88</a></td></tr> - -<tr><td class="tdr">4.</td><td> Cough Mixture</td><td class="tdr"><a href="#Page_89"> 89</a></td></tr> - -<tr><td class="tdr">5.</td><td> Pork Pie Pastry</td><td class="tdr"><a href="#Page_89"> 89</a></td></tr> - -<tr><td class="tdr">6.</td><td> Recipe for Keeping Eggs</td><td class="tdr"><a href="#Page_89"> 89</a></td></tr> -</table> - -<hr class="chap x-ebookmaker-drop"> -<div class="blockquot"> -<div class="chapter"> -<span class="pagenum" id="Page_13">[13]</span> - -<h2 class="nobreak">I. SAVOURIES.</h2> -</div> - -<p>The general rule for roasting or boiling joints is to -allow a quarter of an hour for each pound and half an -hour over, unless the meat is preferred underdone.</p> - -<h3>1. Forcemeat.</h3> - -<p class="indent"> -2-oz. ham.<br> -¼-lb. suet<br> -6-oz. bread crumbs.<br> -2 eggs.<br> -Salt and pepper.</p> - -<p>Make it into balls or use as stuffing. Bake ½ hour.</p> - -<h3>2. Mince Meat.</h3> - -<p class="indent"> -1¼-lb. raisins.<br> -¾-lb. sultanas.<br> -1-lb. currants.<br> -½-lb. suet.<br> -¼-lb. peel.<br> -1-lb. sugar.<br> -1-lb. apples.<br> -1-gill of Rum.</p> - -<p>Chop the suet very fine, stone the raisins and -chop them, chop the sultanas, peel, and apples, and -add the currants. Put in a bowl with the sugar and -rum and mix very thoroughly. Put in jars and -tie down.</p> - -<h3>3. Potato Balls.</h3> - -<p>Mash the potatoes—season with pepper and salt -and little chopped parsley and bind with yolk of egg. -Form into balls, dip in egg and bread crumbs and fry -in boiling fat or in the oven—serve hot.</p> - -<p><span class="pagenum" id="Page_14">[14]</span></p> - -<h3>4. Tasty dish of Cold Cooked -Beef.</h3> - -<p>Butter a pie dish and scatter with bread crumbs -and chopped parsley. Arrange layer of slices of -beef with pepper and salt. Next, layer of crumbs, then -beef, placing sippets of bread on the top. Pour gravy -over, and bake 2 hours.</p> - -<h3>5. Savoury Puffs.</h3> - -<p>½-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, -and cold meat. Mash the potatoes, add yolk of egg -and seasoning, blend well into dry dough, roll ¼ inch -thick, cut in rounds and fill with rissole mixture, fold -over and press together. Fry brown and serve.</p> - -<h3>6. Breakfast Dish.</h3> - -<p>Boil two eggs twelve minutes and put in cold -water. When cool remove shells, dry with flour, -cover each with sausage meat, egg and bread crumbs, -and fry in boiling fat till brown. Cut in halves and -serve.</p> - -<h3>7. Potato Cakes.</h3> - -<p class="indent"> -1-lb. mashed potatoes.<br> -2 yolks of eggs.<br> -½-lb. flour.<br> -Little salt.</p> - -<p>Mix flour and potato, bind with yolks, and season. -Roll out half inch thick. Bake in quick oven. Split -open and butter. Serve very hot.</p> - -<p><span class="pagenum" id="Page_15">[15]</span></p> - -<h3>8. Veal Mould.</h3> - -<p class="indent"> -1-lb. veal.<br> -½-lb. fat bacon.<br> -Little parsley.<br> -Grated rind of 1 lemon.<br> -4 eggs.<br> -1-gill of stock.<br> -Pepper and salt.</p> - -<p>Boil the eggs hard and cut in slices. Chop the parsley -and mix it with the rind and seasonings. Line a plain -mould with pieces of egg at the bottom. Cut up the veal -in neat, square pieces, and put in the mould in alternate -layers with cut-up bacon and sliced eggs, sprinkling each -layer with seasoning. When full, pour in the stock. -Cover tightly with buttered paper, putting a plate and -weight on the top. Bake in a slow oven for 4 hours. -Turn out when cold.</p> - -<h3>9. Timbales of Mutton.</h3> - -<p class="indent"> -½-lb. cold minced mutton.<br> -¼-lb. finely chopped mushrooms.<br> -1 teaspoonful chopped parsley.<br> -Salt and pepper.<br> -2-oz. bread crumbs.<br> -¼-pint gravy.<br> -2 eggs.<br> -1 teaspoonful anchovy essence.</p> - -<p>Put the meat, crumbs, parsley and seasonings in -a basin, mix well and add beaten eggs. Put into well -buttered castle pudding tins, cover with buttered paper, -and steam ½ hour. Turn out and serve with a brown -or tomato sauce. Any cold meat may be used this way.</p> - -<p><span class="pagenum" id="Page_16">[16]</span></p> - -<h3>10. Rolled Steak with Potatoes.</h3> - -<p>About 2-lbs. (sufficient for five persons) of lean, thick -beefsteak. Cut in thin slices and roll each piece up with -the fat in the middle. Place in a large dish and add -pepper and salt. Fill up with cold water and put in -the oven for 2 hours. If the gravy boils away, fill up -with boiling water. Place whole, pared potatoes on -the top one hour before the dinner is wanted. Bake -the potatoes brown. Serve in the dish.</p> - -<h3>11. Salad Dressing.</h3> - -<p>The yolk of 1 egg, a little mustard and salt, 1 -teaspoonful sugar, 1 tablespoonful cream, and a little -vinegar.</p> - -<h3>12. Cabbage Balls.</h3> - -<p>Mince some cold cabbage finely, mix with an equal -part of bread crumbs, season with pepper and salt, -and bind with the beaten egg. Form into large sized -balls, roll in flour, and fry in boiling fat. Drain on -paper, sprinkle with salt, pile in a pyramid, and serve -hot, with gravy.</p> - -<h3>13. Cheese Croquettes.</h3> - -<p>2-oz. grated cheese, mixed with some cold mashed -potatoes, season with pepper and salt, and add about -2-oz. bread crumbs. Mix with half of a beaten egg, -and form into balls. Dip them in rest of egg, and -fry in boiling fat or bake in a tin with dripping -in the oven. Serve hot.</p> - -<p><span class="pagenum" id="Page_17">[17]</span></p> - -<h3>14. Potato Ribbons.</h3> - -<p>Peel the potatoes, then peel round and round -very thinly. Let them lie in cold water for an hour, -drain, place in frying basket, plunge into hot fat, drain -on paper and serve hot.</p> - -<h3>15. Rissoles à Lilian.</h3> - -<p class="indent"> -Cold meat.<br> -1 egg.<br> -½-pint bread crumbs.<br> -Seasoning and gravy.</p> - -<p>Mince the meat finely, and put in a bowl -with bread crumbs. Bind with the egg and a little -gravy, but they must be stiff. Put a little of the -mixture in the bottom of a floured teacup and press it -down, then turn out into well-greased dripping tin -and bake. Serve hot, with gravy.</p> - -<h3>16. Fish Cakes.</h3> - -<p class="indent"> -½-lb. cold fish.<br> -½ teaspoonful salt.<br> -Bread crumbs.<br> -½-lb. mashed potatoes.<br> -¼ teaspoonful pepper.<br> -2-oz. butter.</p> - -<p>Remove bones from fish, mix with the potato, -and add the melted butter, salt, pepper and one -and a half beaten eggs. Make into flat round cakes, -brush over with rest of egg and cover with bread -crumbs. Fry in hot fat 4 or 5 minutes. Drain and -serve hot.</p> - -<p><span class="pagenum" id="Page_18">[18]</span></p> - -<h3>17. Savoury Omelette.</h3> - -<p class="indent"> -1-oz. butter.<br> -2 eggs.<br> -Chopped parsley.<br> -Pepper and salt.</p> - -<p>Beat eggs slightly, and add seasoning. When the -butter is hot in the frying-pan, pour in the eggs, stir -to prevent sticking, and as soon as it commences to -set, draw towards the handle of the pan, turn over -and cook for a minute. Serve hot.</p> - -<h3>18. Dough Nuts.</h3> - -<p class="indent"> -1-oz. castor sugar.<br> -½-lb. flour.<br> -2-oz. butter.<br> -1 egg.<br> -Spice or ginger.<br> -1-gill milk.<br> -Pinch of salt.</p> - -<p>Rub butter into flour, mix dry ingredients, make -into a paste with egg and milk, roll out, cut with a -round cutter, then take the centre out with a smaller -one, fry in hot fat and dredge freely with sugar.</p> - -<h3>19. Cheese Straws.</h3> - -<p class="indent"> -2-oz. butter.<br> -3-oz. grated cheese.<br> -1 tablespoonful water.<br> -Salt.<br> -2-oz. flour.<br> -1 yolk of egg.<br> -Pepper.<br> -Cayenne.</p> - -<p>Mix well, roll into fingers and rings. Bake 7 minutes. -When cold put two or three straws through each ring.</p> - -<p><span class="pagenum" id="Page_19">[19]</span></p> - -<h3>20. Egg & Bacon Pie.</h3> - -<p>Put a layer of pastry in a soup plate, put small -pieces of cooked ham or bacon in, beat one or -more eggs, season with pepper, pour over the bacon, -and cover with pastry and bake.</p> - -<h3>21. Another Cold Meat Dish.</h3> - -<p>Make a batter of 3 tablespoonsful of flour, ½-pint of -milk, one egg. Chop the meat, add half a boiled -onion, ½ teaspoonful chopped parsley, and salt. Stir -into the batter. Grease a pie dish, stir in the omelette, -and bake ½ hour. Turn out on a dish, and serve with -gravy.</p> - -<h3>22. Scrambled Eggs.</h3> - -<p class="indent"> -1 egg.<br> -1-oz. butter.<br> -1 tablespoonful milk.<br> -Pepper and salt.</p> - -<p>Put butter in pan, and when melted, add eggs -and milk. Stir until it thickens, and serve on buttered -toast. Use more eggs for more than one person.</p> - -<h3>23. Meat Roll.</h3> - -<p class="indent"> -1-lb. beefsteak or veal (minced raw).<br> -¾-lb. minced ham.<br> -2 eggs.<br> -6-ozs. bread crumbs.</p> - -<p>Mix all well together, and form into a roll, place in a -cloth tied at each end, and steam 2 hours. Serve hot -or cold.</p> - -<p><span class="pagenum" id="Page_20">[20]</span></p> - -<h3>24. Pommes de Terre à la Reine.</h3> - -<p>Take some boiled potatoes and mash them finely. -Take any cold meat, and chop it also finely. Make -the meat and potato in little balls, cover with egg and -bread crumbs, and fry in boiling fat. Serve on a d’oyley. -Gravy is an improvement.</p> - -<h3>25. Dormers.</h3> - -<p class="indent"> -½-lb. cold meat.<br> -3-ozs. boiled rice.<br> -Pepper, salt.<br> -2-ozs. suet.<br> -1 egg.<br> -Bread crumbs.<br> -Gravy.</p> - -<p>Chop the meat and suet and rice finely. Mix well -together and add seasoning and egg. Roll in shapes, -sprinkle with bread crumbs, and fry in hot dripping a -light brown.</p> - -<h3>26. Beef or Veal Mould.</h3> - -<p class="indent"> -1-lb. beef or veal.<br> -½ small packet of gelatine.<br> -2 eggs.</p> - -<p>Put the gelatine to soak in a little cold water. Cut -the meat into small pieces, or put through the mincing -machine, and stew till tender in enough water to cover -it. Boil the eggs hard and arrange them in a mould. -Add the gelatine to the liquid, and pour the whole -into a mould and put in a cool place to set. There -should not be more liquid than will fill the mould.</p> - -<p><span class="pagenum" id="Page_21">[21]</span></p> - -<h3>27. Gravy for Mutton.</h3> - -<p>Pour off nearly all the fat from the joint, and make -a thin gravy by pouring boiling water over the meat. -Replace in the oven and boil a few minutes. Add a -little gravy browning if liked, also add pepper and salt.</p> - -<h3>28. Gravy for Beef.</h3> - -<p>Pour off nearly all the dripping from the joint. Pour -boiling water over the meat and season with pepper -and salt, adding gravy browning if desired. Mix a little -flour and cold water to a smooth paste, and thicken -with boiling water, and add to the gravy, stirring -thoroughly and returning to the oven to boil.</p> - -<h3>29. Beefsteak Pie.</h3> - -<p>Take from 1 to 2 lbs. of beefsteak, according to the -quantity required, and cut into small pieces. Place it -in a pan with sufficient cold water to cover. Season -with pepper and salt, and stew for 1½ hours. Have -ready a pie dish lined with crust, into which put the -stewed steak and part of the gravy. Put on the cover -and bake about ¾ of an hour. Use the rest of the gravy -as required. Make the crust according to “Pie Pastry” -recipe.</p> - -<p><span class="pagenum" id="Page_22">[22]</span></p> - -<h3>30. Tasty Dish of Beefsteak.</h3> - -<p>Take as much beefsteak as is required and place it in -an enamelled pie dish, cover with cold water and put -into the oven to stew, placing an inverted pie dish on -the top. Season with pepper and salt. Add more -boiling water as the other evaporates. Stew for 2½ -hours, but a quarter of an hour before dishing up thicken -the gravy with flour and water and let it boil up.</p> - -<h3>31. Cold Meat Pâtés.</h3> - -<p>Take the remains of a joint and mince very finely. -Place in a basin, add a little gravy to moisten, and -mix well, seasoning with pepper and salt.</p> - -<p>Have ready some patty pans lined with pie pastry, -into which put a portion of the mince, and cover with -a pastry lid. Bake until the pastry is brown, and serve -hot on a d’oyley. Put some good gravy in a tureen -to serve with the pâtés.</p> - -<h3>32. Potted Beef.</h3> - -<p>Take 1-lb. of second beefsteak and cut into small -pieces, and cover with cold water and put in a pan and -stew gently for about 1½ hours. Put through the -mincing machine twice. Place in a basin and add as -much of the gravy as is necessary to moisten -slightly. Mix and beat thoroughly and put into pots, -making the surface very smooth. Melt some butter -and pour a little into each pot. Decorate when cold -with a sprig of parsley.</p> - -<p><span class="pagenum" id="Page_23">[23]</span></p> - -<h3>33. Pommes de terre au Lait.</h3> - -<p>Cut some cooked potatoes into slices and lay them -in a pan of warm milk. Boil for a few minutes, when -the milk will become thick. Add a little butter, -parsley, and nutmeg to the contents of the pan and -serve at once.</p> - -<h3>34. Pommes de terre à L’Écosse.</h3> - -<p>Take some large raw potatoes and cut them into -square shapes. Blanch them in salt and water, and -then scoop out the centre of each potato with a spoon. -Fill up the holes with finely chopped meat or ham. -Lay the stuffed potatoes in a dripping tin, cover with -gravy or water and a little gravy browning. Bake -slowly until tender, pouring the gravy over them from -time to time until they present a glacé appearance.</p> - -<h3>35. Potato Croquettes.</h3> - -<p>Take some mashed potatoes and add 2-oz. butter, 2 -eggs, and ½ teacup of flour, and a little grated nutmeg. -Mix all well together, and if hot, let it get cold. Form -into fingers, cover with egg and flour, and fry in boiling -fat.</p> - -<p><span class="pagenum" id="Page_24">[24]</span></p> - -<h3>36. A dainty way of Cooking -an Egg.</h3> - -<p>Take a large saucer, and rub it with butter, and set it -over a pan of boiling water. Beat an egg lightly with -1 tablespoonful of milk and a pinch of pepper and salt. -Strain into the saucer, cover it, and leave for 10 minutes -to cook.</p> - -<h3>37. Beef Tea Custard.</h3> - -<p>Beat a fresh egg, strain into a gill of beef tea, and add -salt to taste. Turn into a small buttered cup, cover -with buttered paper, and steam 20 minutes. The water -should not boil. This can be turned out and eaten either -hot or cold.</p> - -<h3>38. Beef Tea.</h3> - -<p>Take 1-lb. of steak, neck, or shin of beef. Cut it -into small pieces, put it into a basin, and cover with -cold water, leaving for an hour or two. Place in a -double pan or in any pan that will allow the contents -to gently simmer, and simmer for two or three hours, -when it will be ready for use. Add salt and pepper if -desired.</p> - -<p><span class="pagenum" id="Page_25">[25]</span></p> - -<h3>39. Dainty way of Serving -Mashed Potatoes.</h3> - -<p>Steam the potatoes for about half an hour, mash well -or put through a potato sieve. Have ready a basin, the -bottom and sides of which have been greased with lard -or butter and sprinkled with bread raspings. Press the -potatoes into the basin and turn out into a tureen.</p> - -<h3>40. Fried Potatoes.</h3> - -<p>Peel the potatoes and leave whole, unless very large. -Place in a dripping tin, in which there is a depth of -an inch of hot dripping, and put into a fairly hot oven. -As the potatoes brown on the one side, turn on the -other. When cooked, which should be in about half an -hour, strain well and serve in a tureen.</p> - -<h3>41. Ragôut of Mutton and Eggs.</h3> - -<p>Mince finely any cold mutton and season with pepper -and salt. Place in a dish in the oven and simmer half an -hour. Fry as many eggs as required, and have ready -a hot dish with pieces of toast arranged on it. Turn the -meat on to the dish and place the eggs on the top and -serve.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_26">[26]</span> - -<h2 class="nobreak">II. PASTRY.</h2> -</div> - -<div class="blockquot"> -<h3>1. Short Pastry (Rich).</h3> - -<p class="indent"> -6-ozs. flour.<br> -4-ozs. butter.<br> -1-oz. castor sugar.<br> -Pinch of salt.<br> -Yolk of egg.<br> -Water.</p> - -<p>Mix sugar and salt with flour, rub the butter -lightly in, add yolk of egg and enough water to make -into a stiff paste. Roll out once, and it is ready for -use.</p> - -<h3>2. Ground Rice Cheesecakes.</h3> - -<p class="indent"> -Breakfast cup of ground rice.<br> -Ditto of castor sugar.<br> -1 egg.<br> -¼-lb. butter.<br> -Almond flavouring.</p> - -<p>Cream the butter and sugar, add egg, rice, etc. -Mix well and use.</p> - -<h3>3. Cocoanut Cheesecakes.</h3> - -<p class="indent"> -2-ozs. cocoanut.<br> -1½-ozs. castor sugar.<br> -1 tablespoonful flour.<br> -1½-ozs. butter.<br> -1 egg.</p> - -<p>Cream the butter and sugar, add egg and flour, -and lastly cocoanut. Put a spoonful of the mixture -into patty pans lined with pastry and bake.</p> - -<p><span class="pagenum" id="Page_27">[27]</span></p> - -<h3>4. Macaroons.</h3> - -<p class="indent"> -2 eggs (whites).<br> -Pinch of salt.<br> -2-oz. castor sugar.<br> -2-ozs. ground almonds.</p> - -<p>Whip the whites to a stiff froth, add sugar and -almonds. Fill patty pans and bake.</p> - -<h3>5. Maids of Honour.</h3> - -<p class="indent"> -½-lb. castor sugar.<br> -3 eggs.<br> -2-oz. butter.<br> -2 lemons.</p> - -<p>Put the butter into a pan, and when melted, stir -sugar in, then add grated rind of one lemon and the -juice of two. Add beaten eggs, and simmer gently till -thick. Fill lined patty pans with the mixture and bake.</p> - -<h3>6. Lemon Curd.</h3> - -<p class="indent"> -1-lb. lump sugar.<br> -3 eggs.<br> -¼-lb. butter.<br> -2 lemons.</p> - -<p>Melt the butter and sugar in a pan, add juice of -lemons and beaten eggs and stir until it is very thick. -Put in jars and when cold, tie down. It will keep for -months.</p> - -<h3>7. Welsh Cheesecakes.</h3> - -<p>Line tart tins with pastry and fill with mixture -made of the weight of 1 egg in butter, sugar and flour -and 1 teaspoonful baking powder. Put a little jam in -bottom of tins and then a spoonful of mixture. Bake -in moderate oven.</p> - -<p><span class="pagenum" id="Page_28">[28]</span></p> - -<h3>8. Milk Rolls.</h3> - -<p>Dissolve ½-oz. yeast in ¾-pint milk. Add pinch of -salt and mix to a smooth dough with flour. Set to -rise 2 hours, turn on board and form into twists, -coils, &c. Set to rise again, brush with milk and bake.</p> - -<h3>9. Almond Cheesecakes.</h3> - -<p class="indent"> -4-oz. ground almonds.<br> -1 egg.<br> -4-oz. castor sugar.<br> -2-oz. butter.</p> - -<p>Mix well together. Line patty pans and fill with -mixture. Place bars of pastry across and bake.</p> - -<h3>10. Bakewell Cheesecakes.</h3> - -<p class="indent"> -Weight of 1 egg in butter, sugar and flour.<br> -½ teaspoonful baking powder.<br> -1 egg.<br> -½ grated lemon.</p> - -<p>Line patty pans with pastry, put in each a little jam, -then the mixture.</p> - -<h3>11. Pastry Sandwiches.</h3> - -<p>Make some short crust with 3-oz. butter and ½-lb. flour. -Roll out half the pastry, spread with jam, cover with -the other half and bake. When cold, ice evenly and -dry in a slow oven or near the fire.</p> - -<p><span class="pagenum" id="Page_29">[29]</span></p> - -<h3>12. French Tartlets.</h3> - -<p class="indent"> -2 eggs.<br> -¼-lb. crushed ratafias.<br> -2-ozs. castor sugar.</p> - -<p>Put a spoonful of mixture in each lined tin, then -a spoonful of jam, then the mixture on the top and -bake.</p> - -<h3>13. Apple Cheesecakes.</h3> - -<p class="indent"> -¼-lb. apple pulp.<br> -2-ozs. sugar.<br> -2 yolks.<br> -2-ozs. butter.<br> -Rind and juice of ½ lemon.<br> -1 white of egg.</p> - -<p>Melt the butter, and add to the apple with lemon -and sugar, and lastly, beaten yolks and stiff white.</p> - -<h3>14. Good Family Pastry.</h3> - -<p>To every pound of flour allow ½-lb. of lard -and ½ teaspoonful of salt. Rub the lard in, and mix -to smooth paste with water. Roll out once altogether, -and then use as required. Bake in a quick oven. Add -1-oz. more lard to make extra good.</p> - -<h3>15. Pie Pastry.</h3> - -<p>To every pound of flour, allow 3-ozs. of lard, 3-ozs. of -dripping, 3 teaspoonsful baking powder, and half a teaspoonful -salt. Mix to a stiff dough with cold water -and use as required.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_30">[30]</span> - -<h2 class="nobreak">III. CUSTARDS, PUDDINGS, -& BLANC MANGES.</h2> -</div> - -<div class="blockquot"> - -<h3>1. Lemon Rice Pudding.</h3> - -<p>Boil a cup of rice until soft, put in dish and add -grated rind of 1 lemon, yolks of 2 eggs, little more -than 1 pint of milk and a pinch of salt.</p> - -<p>Bake 1 hour. Beat to froth the whites of eggs with -1 cup of powdered sugar and the juice of 1 lemon. -Spread over pudding when cold and put in the oven to -brown.</p> - -<h3>2. Sponge Cake Pudding.</h3> - -<p>Split some sponge cakes into slices and spread -with jam and place in a pie dish. Beat 2 eggs and -1 dessertspoonful of sugar together, add ½-pint milk, a -little nutmeg, and stir. Pour the custard over the cakes -in the dish. Bake in a slow oven till set—about ½ hour.</p> - -<h3>3. Strawberry Blanc Mange.</h3> - -<p class="indent"> -2 tablespoonsful cornflour.<br> -1 leaf of strawberries.<br> -1½-pints milk.<br> -2 tablespoonsful sugar.</p> - -<p>Mix the cornflour with a little milk then add the rest -and boil till stiff. Add sugar and pour into mould and -push strawberries down here and there.</p> - -<p><span class="pagenum" id="Page_31">[31]</span></p> - -<h3>4. Honeycomb.</h3> - -<p class="indent"> -3 teacups milk.<br> -3 eggs.<br> -1 small teacup sugar.<br> -½-oz. gelatine.</p> - -<p>Soak gelatine for 1 hour in a teacup of milk, put -the remainder of the milk over the fire with the sugar -and gelatine till dissolved.</p> - -<p>Add beaten yolks of eggs to the milk and stir well -until on the verge of boiling.</p> - -<p>Have the whites beaten to a stiff froth in a bowl, into -which pour the contents of the pan. Stir up quickly -and pour into a mould until set.</p> - -<h3>5. Lemon Mould.</h3> - -<p class="indent"> -2-oz. cornflour.<br> -1-pint water.<br> -6-oz. castor sugar.<br> -2 lemons.<br> -Yolks of 2 eggs.</p> - -<p>Mix the cornflour with a little of the water and -put rest of water in a pan with sugar and lemon rind. -Bring to a boil and boil 5 minutes. Strain into cornflour -the lemon juice and yolks of eggs. Stir till it -boils and boil 3 minutes.</p> - -<h3>6. Baroness Pudding.</h3> - -<p class="indent"> -¾-lb. suet.<br> -¾-lb. flour.<br> -¾-lb. raisins.<br> -½-pint milk.</p> - -<p>Chop the suet, stone the raisins and cut in halves and -mix with the flour. Moisten with milk and boil 4 -hours.</p> - -<p><span class="pagenum" id="Page_32">[32]</span></p> - -<h3>7. Holderness Pudding.</h3> - -<p class="indent"> -½-lb. suet.<br> -½-lb. raisins.<br> -4 tablespoonsful treacle.<br> -½-lb. currants.<br> -½-lb. bread crumbs.<br> -1-pint milk.</p> - -<p>Chop the suet and stone the raisins and mix all well -together and boil 3½ hours.</p> - -<h3>8. Lemon Pudding.</h3> - -<p class="indent"> -10-oz. bread crumbs.<br> -2-oz. butter.<br> -4 eggs.<br> -2-pints milk.<br> -¼-lb. sugar.<br> -Grated rind of 1 lemon.</p> - -<p>Bring the milk to boiling point, stir the butter in, -and add the other ingredients. Put pastry round a -dish, fill with the mixture, and bake ¾ hour.</p> - -<h3>9. Parson’s Pudding.</h3> - -<p class="indent"> -¼-lb. chopped suet.<br> -¼-lb. currants.<br> -1 tablespoonful moist sugar.<br> -¼-lb. flour.<br> -¼-lb. raisins.<br> -½ teaspoonful ground ginger.<br> -½ teaspoonful salt.</p> - -<p>Mix well and boil 3 hours.</p> - -<h3>10. Queen’s Pudding.</h3> - -<p class="indent"> -4-oz. bread crumbs.<br> -4 tablespoonsful strawberry jam.</p> - -<p>Place in a pie dish, and pour custard on made from 1 -egg and 1-pint milk. Bake ½ hour.</p> - -<p><span class="pagenum" id="Page_33">[33]</span></p> - -<h3>11. Ideal Pudding.</h3> - -<p class="indent"> -½-pint bread crumbs.<br> -Grated rind of 1 lemon.<br> -1-oz. butter.<br> -1-pint boiling milk.<br> -1 tablespoonful sugar.<br> -Yolks of 2 eggs.</p> - -<p>Butter a dish, pour in the mixture and bake until -set. Beat the whites of eggs and pile on the top -of pudding and put in the oven to brown.</p> - -<h3>12. Curd Pudding.</h3> - -<p class="indent"> -1-lb. curd.<br> -3 tablespoonsful bread crumbs.<br> -1 tablespoonful milk.<br> -2-oz. butter.<br> -2 tablespoonsful sugar.<br> -2 eggs.</p> - -<p>Mix all together, and bake 20 minutes in the dish. -Good either hot or cold.</p> - -<h3>13. Chocolate Blanc Mange.</h3> - -<p class="indent"> -1-oz. gelatine.<br> -1-pint milk.<br> -2-oz. grated chocolate or cocoa.<br> -¼-lb. sugar.</p> - -<p>Dissolve the gelatine in half of the pint of milk. -Grate the chocolate and mix it and the sugar to a -smooth paste with a little milk. Place the gelatine -on the fire with rest of milk and when nearly boiling -add the chocolate, &c. Boil for 12 minutes, stirring -all the time one way. Put in a mould.</p> - -<p><span class="pagenum" id="Page_34">[34]</span></p> - -<h3>14. Suet Dumplings.</h3> - -<p class="indent"> -½-lb. suet.<br> -¾-lb. flour.</p> - -<p>Chop suet very fine, add flour and 1 teaspoonful -baking powder (if liked). Mix with water and boil. -Be sure the water is boiling.</p> - -<h3>15. Snow Pudding.</h3> - -<p class="indent"> -½ small packet of gelatine.<br> -Juice of 2 lemons.<br> -5-oz. castor sugar.<br> -Whites of 3 eggs.</p> - -<p>Put gelatine to soak in teacup of cold water for -about ½ hour. Then pour breakfast cup of boiling -water on, when quite dissolved add lemon juice and -sugar, strain, add whites of eggs put in large bowl and -beat with egg whisk about ½ hour—more in hot -weather.</p> - -<h3>16. French Pancakes.</h3> - -<p class="indent"> -3 eggs.<br> -3-oz. sifted sugar.<br> -¾-pint of warmed milk.<br> -3-oz. butter.<br> -3-oz. flour.</p> - -<p>Beat eggs and add to butter, stir in sugar and flour. -Mix well and add the milk and beat a few minutes. -Put on a buttered dish, and bake 20 minutes.</p> - -<h3>17. German Pancakes.</h3> - -<p class="indent"> -2 tablespoonsful flour.<br> -2 eggs.<br> -2 teaspoonsful castor sugar.<br> -½ cup milk.</p> - -<p>Bake very quickly and eat at once.</p> - -<p><span class="pagenum" id="Page_35">[35]</span></p> - -<h3>18. Junket.</h3> - -<p class="indent"> -1-pint new milk.<br> -3 or 4 nibs of sugar.<br> -1 tablespoonful rennet.<br> -Little nutmeg.</p> - -<p>Make the milk warm, put the sugar in a basin, pour -the milk into it and stir well until the sugar is dissolved, -then add the rennet and stir very quickly, put in a -cool place as gently as possible.</p> - -<h3>19. Three Minutes Pudding.</h3> - -<p class="indent"> -1 tablespoonful flour.<br> -1 teaspoonful baking powder.<br> -1 tablespoonful sugar.<br> -1 egg.</p> - -<p>Beat the egg, add sugar &c., and beat well. -Place in a dripping tin and bake lightly. Take very -quickly from the tin and spread with preserve and roll -up and sift sugar over. Eat with plain sauce.</p> - -<h3>20. German Pudding.</h3> - -<p>Toast some thin slices of stale bread quite brown, -put in a dish with jam between. Make a cold custard, -of an egg and sufficient milk to fill the dish, and 1 -tablespoonful of sugar. Mix and pour over the toast and -stand 20 minutes. Put a little dripping on the top and -bake brown.</p> - -<p><span class="pagenum" id="Page_36">[36]</span></p> - -<h3>21. Rhubarb Mould.</h3> - -<p>Rhubarb sufficient to fill a quart basin. Put in pan -with 1-gill of water and boil gently. Add sugar to taste -with a little lemon juice, stir well and pour out. Put -with it ½-oz. gelatine (previously soaked and dissolved). -Add 5 or 6 drops of cochineal. Beat the rhubarb briskly -and when well mixed and cool turn into mould and -leave to set. Serve with whipped cream.</p> - -<h3>22. Imperial Pudding.</h3> - -<p>Grate 6-oz. bread crumbs, pare, core and slice 6-oz. -apples. Well grease pie dish, strew bread crumbs -over the bottom and sides, cut a thin slice of bread and -lay in the bottom of dish on the crumbs, put layer of -apples and grate some nutmeg and strew 1 tablespoonful -sugar over the apples; next, layer of crumbs, then apples, -&c., finishing with crumbs. Mix 1 egg with ½-pint -milk, pour over pudding, put a piece of dripping on the -top, place in the oven, and bake ¾ hour. Turn out on -hot dish.</p> - -<h3>23. Fig Pudding, (No. 1.)</h3> - -<p class="indent"> -¼-lb. flour.<br> -¼-lb. suet.<br> -¼-lb. bread crumbs.<br> -6-oz. chopped figs.</p> - -<p>Mix with 2 eggs, and boil 2 or 3 hours.</p> - -<p><span class="pagenum" id="Page_37">[37]</span></p> - -<h3>24. Sultana Pudding.</h3> - -<p class="indent"> -6-oz. flour.<br> -3-oz. sultanas.<br> -1 teaspoonful baking powder.<br> -3-oz. suet.<br> -1-oz. sugar.<br> -1 egg.</p> - -<p>Make to stiff dough with a little milk, and boil 3 hours.</p> - -<h3>25. Trieste Pudding.</h3> - -<p>Pare and core 1-lb. apples and stew in a little water -and sugar to taste with a few cloves. When cool mix -a teacupful of bread crumbs and yolks of 2 eggs with -the apple. The bread should absorb the apple juice, -if not add more bread. Warm 1-oz. butter and stir in. -Place in greased dish, and bake 40 minutes. Whip -whites of eggs to stiff froth, pile on the pudding and -lightly brown.</p> - -<h3>26. Stewed Figs.</h3> - -<p>Wash 1-lb. figs, place in pan, add enough boiling -water to cover them; add 1 tablespoonful treacle and -1 teaspoonful finely chopped lemon peel. Cover the -pan, and simmer till tender; serve cold.</p> - -<h3>27. Baked Milk (<i>For Fruit</i>).</h3> - -<p>Put ½-pint milk into a jar, and place in warm oven -for 5 or 6 hours, when it should be as thick as rich -cream.</p> - -<p><span class="pagenum" id="Page_38">[38]</span></p> - -<h3>28. Baked Rhubarb Pudding.</h3> - -<p>Butter the bottom of a dish, and cover with bread -crumbs, then a layer of rhubarb, cut in 1-inch pieces. -Sprinkle 1 tablespoonful of sugar over, and fill the dish -with alternate layers; the last layer must be crumbs. -Put a few bits of butter on the top and bake 1 hour.</p> - -<h3>29. Apple Snow.</h3> - -<p>Place sponge cakes in a glass dish, cover with -custard, and leave to soak a few hours. Cover with -dry stewed apples to which has been added sugar and -lemon juice. Pile whisked whites of two eggs on the top -and serve.</p> - -<h3>30. Prune Mould.</h3> - -<p class="indent"> -1-lb. prunes.<br> -1-oz. gelatine.<br> -Little cinnamon.<br> -3-oz. castor sugar.<br> -Few strips lemon rind.<br> -Few drops cochineal.</p> - -<p>Clean the prunes and soak overnight, next day stew -till soft, with sugar and peel. Take out the stones, -crack them, and keep the kernels. Dissolve the gelatine -in hot water, and stir into the fruit and sweeten to -taste. Have a plain mould wetted, and arrange kernels -in it, and pour in the prunes, &c., and set to cool. -Turn out, scoop a hollow place in the top of the mould -with a silver knife dipped in boiling water, and fill with -whipped cream.</p> - -<p><span class="pagenum" id="Page_39">[39]</span></p> - -<h3>31. Bachelor’s Pudding.</h3> - -<p class="indent"> -4-oz. suet.<br> -4-oz. flour.<br> -4-oz. apples.<br> -2-oz. sugar.<br> -4-oz. bread crumbs.<br> -4-oz. currants.<br> -3 eggs.<br> -Little nutmeg.<br> -Juice of 1 lemon.</p> - -<p>Chop the apples and suet, add currants, &c. Beat well -and boil 3 hours.</p> - -<h3>32. Raspberry Sponge.</h3> - -<p class="indent"> -1 white of egg.<br> -1 tablespoonful lemon juice.<br> -¼-pint sieved jam.<br> -1-oz. sugar.<br> -½-oz. gelatine.<br> -¼-pint water.</p> - -<p>Dissolve gelatine, add egg and jam (heated to make -it thin) whisk till stiff. Pile on a glass dish. A few -drops of cochineal if necessary.</p> - -<h3>33. Lemon Cream.</h3> - -<p class="indent"> -½-oz. gelatine.<br> -1 pint milk.<br> -1 egg.<br> -½-pint water.<br> -4-oz. sugar.<br> -3 lemons.</p> - -<p>Put the rind of 2 lemons in a pan with milk, and let -it infuse. When boiling, let it cool slightly, and pour -on beaten egg. Melt the gelatine in water and let it -just reach boiling point, then add the juice of 3 -lemons and sugar. Slightly cool, then add to egg -and milk. If too hot it will curdle.</p> - -<p><span class="pagenum" id="Page_40">[40]</span></p> - -<h3>34. Gâteau de Riz.</h3> - -<p class="indent"> -1 pint milk.<br> -2-oz. ground rice.<br> -¼-pint sieved raspberry jam.<br> -1½-oz. castor sugar.<br> -½-oz. gelatine.<br> -4 drops cochineal.</p> - -<p>Cook the rice in the milk till it thickens, take it -from the fire and stir the sugar and jam in. Add -the strained gelatine (which has been dissolved in hot -water), colour and serve. Whipped cream improves -this dish.</p> - -<h3>35. Kingston Puddings.</h3> - -<p class="indent"> -3-oz. butter.<br> -2-oz. castor sugar.<br> -3-oz. flour.<br> -¼-pint milk.</p> - -<p>Melt butter, add sugar, etc. Bake in buttered cups -½ hour. Serve with sauce.</p> - -<h3>36. Fig Pudding (No. 2.)</h3> - -<p class="indent"> -½-lb. figs.<br> -6-oz. brown sugar.<br> -¼-lb. suet.<br> -Nutmeg to taste.<br> -½-lb. bread crumbs.<br> -2 eggs.<br> -4-oz. flour.<br> -Little milk.</p> - -<p>Mix well and steam 3 hours.</p> - -<p><span class="pagenum" id="Page_41">[41]</span></p> - -<h3>37. Cheese Pudding (No. 1).</h3> - -<p class="indent"> -Few slices of thin bread and butter.<br> -1 egg.<br> -Pepper and salt.<br> -½-pint milk.<br> -3-oz. grated cheese.<br> -Bread crumbs.</p> - -<p>Grease a pie dish, and coat with crumbs. Put -in a layer of bread and butter, then cheese and -seasoning, and so on, with a layer of cheese on the top. -Beat an egg, add it to the milk, and pour it on gradually. -There will seem to be too much liquid at first, -but it will soak up. Put a few bits of butter on the -top. Bake until set.</p> - -<h3>38. Paragon Pudding.</h3> - -<p class="indent"> -1-lb. cooked potatoes.<br> -5-oz. loaf sugar.<br> -2 lemons.<br> -2-oz. butter.<br> -2 eggs.<br> -Pinch of salt.</p> - -<p>Rub the potatoes through a sieve while hot, melt the -butter and add it to them, then the grated rind, sugar, -eggs, and lemon juice. Stir well. Bake in a pie dish -in a moderate oven 30 minutes. Turn out and serve -hot, sprinkled with sugar.</p> - -<h3>39. Cambridge Pudding.</h3> - -<p class="indent"> -1-lb. flour.<br> -1 egg.<br> -½-lb. apples, peeled, cored and sliced.<br> -1½-pts. skimmed milk.<br> -2-oz. sugar.</p> - -<p>Make a smooth batter of flour, milk, and egg, add -sugar and apples. Pour into a well-greased basin. -Boil 2 hours. Any fruit can be substituted.</p> - -<p><span class="pagenum" id="Page_42">[42]</span></p> - -<h3>40. Sago Jelly.</h3> - -<p class="indent"> -5-oz. sago.<br> -2-oz. castor sugar.<br> -1½-pints water.<br> -raspberry jam.</p> - -<p>Soak the sago in the water overnight, then cook it -till quite clear and tender, and add sugar and jam to -taste. Add a few drops of cochineal, and pour into a -mould. Turn out when cold and serve with custard.</p> - -<h3>41. Orange Meringue.</h3> - -<p class="indent"> -3 oranges.<br> -sugar to taste.<br> -¼-oz. cornflour.<br> -2 eggs.<br> -½-pint milk.</p> - -<p>Peel and slice oranges, and put them in a pie dish. -Cook the rind in the milk, and when boiling, strain the -milk. Make a custard of it, and the cornflour and -yolks. Pour over oranges. When cold and set, beat -the whites stifly, add sugar and lemon juice, and pile -on the top. Put in the oven to set.</p> - -<h3>42. Spanish Custard.</h3> - -<p class="indent"> -3 or 4 stale sponge cakes.<br> -2-oz. sweet almonds.<br> -1 teaspoonful vanilla.<br> -¼-oz. cornflour.<br> -½-pint milk.<br> -2 eggs.<br> -2-oz. chocolate.</p> - -<p>Cut the cakes in strips, and pile in a glass dish. Add -the vanilla to 2 tablespoonsful of milk, and put slowly -on the cake, letting it all soak in.</p> - -<p>Make a custard of eggs, milk, and cornflour. Melt -the chocolate in a spoonful or two of milk, and add it -to the custard. Sweeten if necessary. Pour over the -cake. Blanch, roughly chop, and brown the almonds, -and scatter over the whole.</p> - -<p><span class="pagenum" id="Page_43">[43]</span></p> - -<h3>43. Cheese Pudding (No. 2).</h3> - -<p class="indent"> -4-ozs. bread crumbs.<br> -2 tablespoonsful grated cheese.<br> -Little pepper, salt and cayenne.<br> -2 eggs.<br> -Little milk.</p> - -<p>Bake in a buttered dish sprinkled with grated cheese, -and put small pieces of butter on the top of the -pudding.</p> - -<h3>44. Apple Trifle.</h3> - -<p>Peel and core some apples, and stew till tender, adding -very little water. Beat to a smooth pulp, sweeten to -taste, flavour with lemon, and when cold, put into a -glass dish. Pour a thick custard over the apples, and -garnish with fancy biscuits.</p> - -<h3>45. Economic Custard.</h3> - -<p>Put 2 or 3 well-beaten eggs to nearly 1 quart of -milk, and add about 1 tablespoonful cornflour mixed -with a little of the milk. Pour into a pan, and heat until -thick enough, stirring all the time. When finished, -add sugar and flavouring to taste. Put in a cool -place.</p> - -<h3>46. Tasmanian Pudding.</h3> - -<p>Take 2-oz. large sago and swell in a pan on the fire -in ½-pint of milk. Pare, core and slice 2 large apples, -put them in the oven with a little sugar and water and -cook till tender. Take the sago from the fire when -it has absorbed the milk. Beat up 1 egg with 1 pint -of milk, mix with the sago, and add ½ teaspoonful -grated ginger. When the apples are tender, mix all -well together, and put in a pie dish and bake ½ hour.</p> - -<p><span class="pagenum" id="Page_44">[44]</span></p> - -<h3>47. Yorkshire Pudding.</h3> - -<p class="indent"> -4 or 5 tablespoonsful flour.<br> -Milk.<br> -2 eggs.</p> - -<p>Put the flour into a bowl and make to smooth -paste with a little milk, add the eggs without beating -them, then beat 3 or 4 minutes adding more milk -until the batter is the desired thickness, (a little -thinner than cake mixture.) Have ready a dripping -tin with a depth of ¼ inch of hot dripping in it and -pour the batter in and bake in a hot oven about 20 -minutes.</p> - -<h3>48. Steamed Batter Pudding.</h3> - -<p>Make the same as Yorkshire pudding, putting the -batter into a cloth, wrung out in boiling water and -steam 1½ hours. Serve with jam or raspberry vinegar.</p> - -<h3>49. Chocolate Pudding.</h3> - -<p class="indent"> -¼-lb. bread crumbs.<br> -2-oz. castor sugar.<br> -1-pint milk.<br> -2 eggs.<br> -1-oz. cocoa.<br> -vanilla essence.</p> - -<p>Boil the milk, add the cocoa, stir in the bread -crumbs, sugar, yolks of eggs and essence, bake in a -slow oven till set, whip the whites to a stiff froth, -and cover the pudding. Put in the oven to brown -slightly.</p> - -<p><span class="pagenum" id="Page_45">[45]</span></p> - -<h3>50. Gêlée à la Normandie.</h3> - -<p>A packet of blanc mange powder made as directed, -pour into small dariole moulds. Dissolve a packet of -raspberry jelly and pour on a meat dish, so that it -will be ½ inch thick. When both are set turn the -blanc manges on to a dish, and cut out rounds of jelly -with a fluted pastry-cutter, and place on the top of the -blanc manges. Chop the remainder of jelly and garnish -with it.</p> - -<h3>51. Chocolate Blanc Mange.</h3> - -<p class="indent"> -3-oz. cornflour.<br> -2-oz. sugar.<br> -Few drops of vanilla.<br> -1¾-pints milk.<br> -1-oz. cocoa.</p> - -<p>Mix cornflour and cocoa in a basin, with sufficient -milk to make a smooth paste, and add rest of milk, -boil till thick. Add sugar and flavouring, and turn -into wet mould to set.</p> - -<h3>52. Eastbourne Pudding.</h3> - -<p class="indent"> -6-oz. flour.<br> -2-oz. sugar.<br> -1½ teaspoonsful baking powder.<br> -4-oz. butter or lard.<br> -4-oz. sultanas.<br> -1 egg.</p> - -<p>Bake in good oven ¾ hour.</p> - -<h3>53. Summerville Plum Pudding.</h3> - -<p class="indent"> -1½-lbs. suet.<br> -½-lb. candied peel.<br> -1-lb. raisins (stoned).<br> -1-lb. sultanas.<br> -9 eggs.<br> -1-lb. currants.<br> -1 nutmeg (grated).<br> -½-lb. bread crumbs.<br> -1-lb. flour.<br> -¼-pint brandy.</p> - -<p>Boil 11 hours.</p> - -<p><span class="pagenum" id="Page_46">[46]</span></p> - -<h3>54. Victoria Pudding.</h3> - -<p class="indent"> -2 teacups flour.<br> -2 teaspoonsful baking powder.<br> -1 cupful castor sugar.<br> -2 tablespoonsful butter.<br> -1 egg.</p> - -<p>Mix with a little milk. Beat well and bake in a -greased dish until brown. Serve with sauce.</p> - -<h3>55. Prune Gâteau.</h3> - -<p class="indent"> -1-lb. prunes.<br> -3-oz. sugar.<br> -¾-pint water.<br> -½-oz. gelatine.</p> - -<p>Well wash the prunes and stew in ½-pint of the water. -Rub through a sieve. Dissolve the gelatine in the -remaining ¼-pint of water, and add it to the prune -pulp. Colour with a little cochineal. Put all into a -mould, and sprinkle with cocoanut when it is turned -out.</p> - -<h3>56. Raspberry Pudding.</h3> - -<p>2 eggs and their weight in flour, butter and sugar, -2 tablespoonsful raspberry jam, and ½ teaspoonful carbonate -of soda. Mix all well together and boil or steam -2 hours. Serve with sauce.</p> - -<p><span class="pagenum" id="Page_47">[47]</span></p> - -<h3>57. Rice Pudding.</h3> - -<p>Put 2 tablespoonsful rice into a dish, and fill up with -milk. Add 1 tablespoonful Demerara sugar and a tiny -piece of butter.</p> - -<p>Bake in a steady oven at least 1½ hours.</p> - -<h3>58. Small Sago Pudding.</h3> - -<p>Put 2 tablespoonsful sago into a dish and just cover -with cold water. Place in the oven, and when the water -has been all soaked up, take from the oven and beat -well with a fork, adding gradually sufficient milk to -nearly fill the dish. Add a tablespoonful sugar and a -well-beaten egg. Cook for about three-quarters of an -hour.</p> - -<h3>59. Ground Rice Pudding.</h3> - -<p>Put into a pan two or three tablespoonsful of ground -rice and as much milk as the size of the pudding requires. -Simmer for about 20 minutes and turn into a dish. -Add sugar and a beaten egg and put into the oven for -about half an hour.</p> - -<p><span class="pagenum" id="Page_48">[48]</span></p> - -<h3>60. Custard Pudding.</h3> - -<p>Beat 2 eggs well and add them to 1 pint of milk and -sweeten to taste, adding a little grated nutmeg. Place -all in a dish and bake slowly for about an hour. Be -careful not to let the mixture boil, or the pudding will -not be quite so nice.</p> - -<h3>61. Stewed Pears.</h3> - -<p class="indent"> -8 large pears.<br> -6 cloves.<br> -5-oz. loaf sugar.<br> -½-pint water.</p> - -<p>Peel the pears, halve them, and remove the cores and -leave the stalks on. Put them into a lined saucepan -with the above ingredients, and let them simmer very -gently until tender, which will be in 3 or 4 hours. -As each one is done, carefully lift out without breaking -on to a glass dish. Boil up the syrup 2 or 3 minutes, -cool a little and pour over the pears. Add a few drops -of cochineal to improve the colour. Do not let the -fruit boil, but gently simmer.</p> - -<h3>62. Harrogate Pudding.</h3> - -<p>Take about a pound of any kind of red fruit and -stew it (with sugar to taste) in a pan until tender. Line -a basin or mould with slices of bread about half-an-inch -thick. Strain the fruit into the mould and cover -with bread. Pour as much juice over the whole as -will completely saturate the bread. Put a heavy plate -on the top for at least 2 hours. Turn out on to a dish -and pour any remaining juice round.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_49">[49]</span> - -<h2 class="nobreak">IV. SAUCES.</h2> -</div> - -<div class="blockquot"> -<h3>1. Apple Sauce.</h3> - -<p>Pare, core, and slice 6 apples, put them in a pan -with ½-oz. butter, 1-oz. moist sugar, ¼ teaspoonful -grated nutmeg, and 1 teacupful of cold water. Boil -till the apples are reduced to a pulp, beat with fork -and serve.</p> - -<h3>2. Bread Sauce.</h3> - -<p class="center">(<i>A Quick Way of making it.</i>)</p> - -<p>Put about ½-pint milk into a pan, with some stale -bread broken in, let it boil and then beat with a -fork. If not stiff enough, add more bread. Season -with pepper and salt, and serve.</p> - -<h3>3. Melted Butter.</h3> - -<p class="indent"> -2 tablespoonsful flour.<br> -Butter size of walnut.<br> -1 pint water.</p> - -<p>Put the flour in a basin, and mix with a little cold -water, then pour boiling water on, stirring well all the -time. Put all in a pan, and boil till thick enough. -If it is lumpy, strain and put in a sauce-boat, with -the butter in the middle.</p> - -<p><span class="pagenum" id="Page_50">[50]</span></p> - -<h3>4. Egg Sauce.</h3> - -<p>Make same as for Melted Butter, adding 1 or 2 hard-boiled -eggs finely chopped. If Parsley Sauce is required -add parsley instead of eggs.</p> - -<h3>5. White Sauce.</h3> - -<p class="indent"> -2 tablespoonsful flour.<br> -1 pint milk.</p> - -<p>Mix the flour with a little milk, and then add the -rest of milk. Put in a pan and boil until it is the -thickness required. Strain if necessary. This is used -for fowls, rabbits, &c.</p> - -<h3>6. Mint Sauce.</h3> - -<p>Chop some mint very finely, and place in a sauce-boat. -Add a dessertspoonful of sugar, and enough vinegar to -cover it well. Do not make this sauce long before it -is required, as the mint will turn yellow.</p> - -<h3>7. Onion Sauce.</h3> - -<p>Peel the onions, and boil till tender, squeeze the -water from them and chop them. Add them to white -sauce (recipe given), boil all up once and serve.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_51">[51]</span> - -<h2 class="nobreak">V. CAKES.</h2> -</div> - -<div class="blockquot"> -<h3>A few hints about Cakes.</h3> - -<p>Unless otherwise specified the general rule in making -cakes is to cream the butter and sugar together, then -add the eggs, then flour and baking powder (mix the -baking powder with the flour) and then add fruit or -other ingredients and beat well. If fruit is to be -added do not make the cake very soft, or currants, &c., -will be liable to sink, but they are less likely to do so -if previously rubbed in flour.</p> - -<p>Always grease cake tins with lard as the cakes will -be less liable to burn than if the tins are rubbed with -butter.</p> - -<p>Do not open the oven door for at least twenty -minutes after cakes are put in, and then do it very -gently as a sudden action will tend to make a cake -sink in the middle.</p> - -<h3>1. Madeira Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -2 teaspoonsful baking powder.<br> -½-lb. castor sugar.<br> -½-lb. flour.<br> -Little milk if necessary.</p> - -<p>Put candied peel on the top when nearly done.</p> - -<p><span class="pagenum" id="Page_52">[52]</span></p> - -<h3>2. Beverleigh Buns.</h3> - -<p class="indent"> -¼-lb. cornflour.<br> -2-oz. sugar.<br> -1 teaspoonful baking powder.<br> -2-oz. butter.<br> -2 eggs.</p> - -<p>Bake in patty pans.</p> - -<h3>3. Queen Cakes.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -3-oz. currants.<br> -1 teacup milk.<br> -Almond essence.<br> -½-lb. castor sugar.<br> -1-lb. flour.<br> -2 teaspoonsful baking powder.</p> - -<p>Bake in patty pans in brisk oven.</p> - -<h3>4. Raspberry Sandwich.</h3> - -<p>2 eggs with their weight in sugar, butter and flour -and 1 teaspoonful baking powder. Bake in slow oven.</p> - -<h3>5. Rock Buns.</h3> - -<p class="indent"> -1-lb. flour<br> -3-oz. sugar.<br> -2 teaspoonsful baking powder.<br> -¼-lb. dripping (rubbed in).<br> -6-oz. currants.<br> -1 egg beaten with little milk.</p> - -<p>Mix all together, and bake in rough lumps on floured -baking sheet.</p> - -<p><span class="pagenum" id="Page_53">[53]</span></p> - -<h3>6. Cornflour Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -1 egg.<br> -1 teaspoonful baking powder.<br> -½-lb. castor sugar.<br> -½-lb. cornflour.<br> -Lemon essence.</p> - -<p>Bake in small dripping tin.</p> - -<h3>7. Oatmeal Buns.</h3> - -<p class="indent"> -6-oz. coarse oatmeal.<br> -3-ozs. lard or butter (rubbed in).<br> -4-oz. sugar.<br> -Pinch of salt.<br> -½-lb. flour.<br> -1 teaspoonful baking powder.<br> -1 egg.<br> -Little milk.</p> - -<p>Bake either in lumps on sheet or in patty pans.</p> - -<h3>8. Lemon Sandwich Cakes.</h3> - -<p>Weight of 1 egg in flour, butter, castor sugar, and -ground rice. 1 teaspoonful baking powder. Beat all -together, and spread on two greased plates. Bake ten -minutes, and spread lemon curd between.</p> - -<h3>9. Yorkshire Parkin.</h3> - -<p class="indent"> -1-lb. coarse oatmeal.<br> -½-lb. lard or dripping.<br> -½-lb. brown sugar.<br> -2 teaspoonsful mixed spices.<br> -Juice of 1 lemon.<br> -1-lb. flour.<br> -1-lb. treacle.<br> -1 teaspoonful baking powder.<br> -2 teaspoonsful ginger.<br> -3 eggs and a little milk.</p> - -<p>Bake in dripping tin in slow oven.</p> - -<p><span class="pagenum" id="Page_54">[54]</span></p> - -<h3>10. Drummond Cake.</h3> - -<p class="indent"> -2-oz. butter.<br> -6-oz. castor sugar.<br> -1 teaspoonful baking powder.<br> -½-lb. currants.<br> -½-oz. carraway seeds.<br> -2-oz. lard.<br> -¾-lb. flour.<br> -2-oz. peel.<br> -1 teaspoonful ginger.<br> -3 eggs and a little milk.</p> - -<p>Bake in moderate oven.</p> - -<h3>11. Gingerbread.</h3> - -<p class="indent"> -10-oz. flour.<br> -¼-lb. brown sugar.<br> -1-oz. candied peel.<br> -1 teaspoonful baking powder.<br> -2-oz. butter (rubbed in).<br> -¼-lb. treacle.<br> -1-oz. ground ginger.<br> -1 egg.<br> -Little milk.</p> - -<p>Bake in dripping tin, and cut in squares when cold.</p> - -<h3>12. Ginger Nuts.</h3> - -<p class="indent"> -1-lb. flour.<br> -¼-lb. treacle.<br> -¼-lb. butter.<br> -½-oz. ginger.</p> - -<p>Melt the butter in a pan, add the treacle, and when -quite hot mix with a wooden spoon to the flour and -ginger.</p> - -<p>Roll between the hands into nuts, and bake on -greased tin for 20 minutes.</p> - -<p><span class="pagenum" id="Page_55">[55]</span></p> - -<h3>13. Victoria Roll.</h3> - -<p class="indent"> -2 eggs.<br> -2-oz. flour.<br> -3-oz. castor sugar.<br> -½ teaspoonful baking powder.</p> - -<p>Butter a tin and pour in the mixture, and bake 10 -minutes in a quick oven. Quickly spread with jam, -roll up, and sprinkle with castor sugar.</p> - -<h3>14. Yorkshire Cake.</h3> - -<p>1 egg and its weight in flour, sugar, butter, and -ground rice. 1 teaspoonful baking powder and a little -milk. Spread on two greased plates and bake. Spread -jam on one and press the other on the top.</p> - -<h3>15. Sally Lunn Teacakes (No. 1).</h3> - -<p class="indent"> -1¾-lb. flour<br> -¼-lb. butter or lard.<br> -2 teacupsful castor sugar.<br> -1d. yeast.</p> - -<p>Mix well with warm milk to a stiff batter, then beat -with the hand for 20 minutes. Place in tins, and allow -them to rise before putting in the oven.</p> - -<h3>16. Summerville Cakes.</h3> - -<p class="indent"> -3-oz. butter.<br> -3 eggs.<br> -¼-lb. flour.<br> -¼ teaspoonful baking powder.<br> -3-oz. sugar.<br> -¼-lb. grated chocolate.<br> -6 drops essence of vanilla.<br> -Tablespoonful of milk.</p> - -<p>Bake in small patty pans.</p> - -<p><span class="pagenum" id="Page_56">[56]</span></p> - -<h3>17. Soda Cake.</h3> - -<p class="indent"> -¼-lb. butter or dripping.<br> -3 eggs.<br> -½-lb. currants.<br> -1 teacupful of milk.<br> -½-lb. moist sugar.<br> -1-lb. flour.<br> -1 teaspoonful carbonate of soda.</p> - -<p>Bake in a moderate oven about 1 hour.</p> - -<h3>18. Brunswick Cakes.</h3> - -<p class="indent"> -¼-lb. butter.<br> -1 egg.<br> -¼-lb. currants.<br> -2-oz. mixed peel.<br> -Grated rind of 1 lemon.<br> -2-oz. sugar.<br> -½-lb. flour.<br> -1 teaspoonful baking powder.</p> - -<p>Add a little milk, but the mixture should be stiff. -Drop on to a baking sheet in pieces the size of a -walnut.</p> - -<h3>19. Jordan Cakes.</h3> - -<p class="indent"> -1-oz. butter.<br> -1 egg.<br> -1 teaspoonful baking powder.<br> -1 teacupful sugar.<br> -1 teacupful flour.<br> -Pinch of salt.</p> - -<p>Mix and bake at once in a moderate oven. Cut in -two when cold and spread with jam.</p> - -<h3>20. Lunch Cake.</h3> - -<p class="indent"> -1-lb. flour.<br> -1 teaspoonful baking powder.<br> -3 eggs.<br> -1-oz. carraway seeds.<br> -Little milk.<br> -¼-lb. dripping (rubbed in).<br> -1 teacupful sugar.<br> -1 cup of milk.<br> -¼-lb. currants.</p> - -<p>Bake 1½ hours.</p> - -<p><span class="pagenum" id="Page_57">[57]</span></p> - -<h3>21. Plain Plum Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -½-lb. currants.<br> -½-pint milk.<br> -½-lb. sugar.<br> -¾-lb. flour.<br> -2-oz. candied peel.<br> -2 teaspoonsful baking powder.</p> - -<p>Cream the butter, add the sugar and eggs, then rest of -ingredients. Bake in moderate oven.</p> - -<h3>22. Rice Buns.</h3> - -<p class="indent"> -½-lb. butter.<br> -2 eggs.<br> -½-lb. ground rice.<br> -1-oz. lemon peel.<br> -½-lb. castor sugar.<br> -½-lb. flour.<br> -2 teaspoonsful baking powder.<br> -<br> -Mix with milk.</p> - -<p>Bake in patty pans.</p> - -<h3>23. Raspberry Buns.</h3> - -<p class="indent"> -6-oz. flour.<br> -4-oz. butter (rubbed in).<br> -Yolk of 1 egg.<br> -6-oz. ground rice.<br> -8-oz. granulated sugar.<br> -Little milk.<br> -1 teaspoonful baking powder.</p> - -<p>Make into a stiff paste, and roll in the hands to size -of walnuts. Make a hole in the middle, put in a little -jam and close up. Bake in slow oven.</p> - -<p><span class="pagenum" id="Page_58">[58]</span></p> - -<h3>24. Walnut Cake.</h3> - -<p class="indent"> -4-oz. butter.<br> -3 eggs.<br> -6-oz. chopped walnuts.<br> -1 teaspoonful baking powder.<br> -4-oz. castor sugar.<br> -½-lb. flour.<br> -Essence of vanilla.</p> - -<p>Bake in tea cake tins in fairly hot oven.</p> - -<h3>25. Icing for Walnut Cake.</h3> - -<p class="indent"> -3-oz. chocolate.<br> -¼ or ½-pint water.<br> -½-lb. icing sugar.</p> - -<p>Put the chocolate in a pan with water. Allow it to -boil, then add sugar, but do not let it boil. Pour over -cake. Decorate with half walnuts.</p> - -<h3>26. Cocoanut Pyramids.</h3> - -<p class="indent"> -3-oz. cocoanut.<br> -1 dessertspoonful cornflour.<br> -1½-oz. castor sugar.<br> -1 white of egg (stiff).</p> - -<p>Mix sugar, cocoanut, and cornflour together. Whip -the white of egg and add it. Form in small pyramids -on buttered paper. Bake a few minutes till the outside -is set.</p> - -<h3>27. London Buns.</h3> - -<p class="indent"> -3-oz. butter.<br> -2 eggs.<br> -2 teaspoonsful baking powder.<br> -¼-lb. brown sugar.<br> -1-lb. flour.<br> -3-oz. candied peel.<br> -Juice and grated rind of 1 lemon.</p> - -<p>Mix with a little milk, and bake in patty pans.</p> - -<p><span class="pagenum" id="Page_59">[59]</span></p> - -<h3>28. Victoria Buns.</h3> - -<p class="indent"> -2-oz. butter.<br> -1 egg.<br> -½-oz. currants.<br> -½-oz. candied peel.<br> -2-oz. castor sugar.<br> -¼-lb. flour.<br> -1½-oz. ground rice.<br> -Little milk.</p> - -<p>Bake in brisk oven in patty pans.</p> - -<h3>29. Norwegian Cake.</h3> - -<p class="indent"> -2-oz. butter.<br> -2 eggs.<br> -½-lb. currants.<br> -2 teaspoonsful baking powder.<br> -¼-lb. sugar.<br> -1-lb. flour.<br> -2-oz. lemon peel.<br> -Little milk.</p> - -<p>Very good made in bread tins to butter.</p> - -<h3>30. Sultana Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -¾-lb. flour.<br> -½-lb. sultanas.<br> -½-lb. castor sugar.<br> -½-lb. ground rice.<br> -3 teaspoonsful baking powder.<br> -Little milk.</p> - -<p>These cakes must be fairly stiff, or the sultanas will -sink to the bottom. Will make two good-sized cakes.</p> - -<h3>31. Cocoanut Cake.</h3> - -<p>2 eggs and their weight in flour, sugar and butter. -Beat all together, and add a few drops of cochineal. -Add 5 or 6 drops of vanilla essence. Then add the -flour, and 4 chopped candied greengages, 2-oz. cocoanut, -and two teaspoonsful of baking powder.</p> - -<p><span class="pagenum" id="Page_60">[60]</span></p> - -<h3>32. Lancashire Parkin.</h3> - -<p class="indent"> -1½-lb. fine oatmeal.<br> -½-lb. butter (rubbed in).<br> -1 teaspoonful ginger.<br> -1 teaspoonful carbonate soda.<br> -½-lb. flour.<br> -½-lb. sugar.<br> -1-lb. treacle.<br> -1 egg.</p> - -<p>Dissolve the soda in 2 teacups of milk. Melt the -treacle and butter together, beat the egg in, and add the -soda last. Mix well. Bake in a slow oven in a dripping -tin.</p> - -<h3>33. Delicious Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -½ teaspoonful carbonate soda.<br> -Little milk.<br> -½-lb. castor sugar.<br> -½-lb. flour.<br> -1 teaspoonful cream of tartar.<br> -8 drops vanilla essence.</p> - -<p>Mix well together, and bake in moderate oven.</p> - -<h3>34. Chocolate Cake.</h3> - -<p class="indent"> -¼-lb. butter.<br> -3 eggs.<br> -½-lb. flour.<br> -6-oz. sugar.<br> -2-oz. chocolate.<br> -1 teaspoonful vanilla essence.</p> - -<p>Dissolve the chocolate over the fire in ¾ teacup of -milk and add it to the cake when still warm.</p> - -<p><span class="pagenum" id="Page_61">[61]</span></p> - -<h3>35. Rich Plum Cake.</h3> - -<p class="indent"> -½-lb. butter.<br> -4 eggs.<br> -½-lb. currants.<br> -½ nutmeg.<br> -½-lb. flour.<br> -½-lb. Demerara sugar.<br> -¼-lb. raisins (stoned and chopped).<br> -3-oz. lemon peel.</p> - -<p>When the cake is in the tin push in a few thick lumps -of citron. Bake 2 hours.</p> - -<h3>36. Plain Seed or Currant Loaf.</h3> - -<p class="indent"> -2-lbs. flour.<br> -¼-lb. moist sugar.<br> -4-oz. dripping (rubbed in).<br> -2 teaspoonsful baking powder.<br> -1-oz. carraway seeds or ½-lb. currants.</p> - -<p>Form into light dough with milk and bake in bread -tins.</p> - -<h3>37. Malta Cake.</h3> - -<p>Weight of 2 eggs in butter, sugar and flour, grated -rind of 1 orange, little milk, 2 teaspoonsful baking -powder, 2 eggs. Mix well and bake in dripping tin. -Turn the cake on to a board when done, and ice as -follows. Icing:—Squeeze the juice of 1 orange into a -basin and add as much icing sugar as will make it thick. -Spread while the cake is hot. When cold cut in shapes.</p> - -<p><span class="pagenum" id="Page_62">[62]</span></p> - -<h3>38. Small Rice Cake.</h3> - -<p class="indent"> -3-oz. butter.<br> -2 eggs.<br> -¼-lb. ground rice.<br> -¼-lb. sugar.<br> -¼-lb. flour.<br> -1 teaspoonful baking powder.</p> - -<p>Add as much milk as will make it fairly soft. Bake -in a moderate oven.</p> - -<h3>39. Parisian Sandwich.</h3> - -<p class="indent"> -2-oz. butter.<br> -2 eggs.<br> -1 teaspoonful baking powder.<br> -2-oz. sugar.<br> -3-oz. flour.<br> -Little milk.</p> - -<p>Pour on two greased plates and bake. Prepare -filling. Put ½ teacupful of sugar, 1 dessertspoonful -of cornflour, mixed with ½ teacupful of cold water, into -a pan and simmer till thick. When cold, add beaten -yolk of 1 egg, and enough lemon juice to flavour well. -Spread the mixture on one cake, and press the other -on the top.</p> - -<h3>40. Sultana Scones.</h3> - -<p>2-oz. butter, rubbed into 1-lb. flour, 2 teaspoonsful -baking powder, and a little salt. Mix to a light dough -with sour milk, and work in a handful of sultanas. -Roll an inch thick, and cut in shape and bake.</p> - -<p><span class="pagenum" id="Page_63">[63]</span></p> - -<h3>41. York Tea Cakes.</h3> - -<p class="indent"> -2-oz. butter.<br> -¼-lb. castor sugar.<br> -2-lbs. flour.<br> -1 teaspoonful salt.<br> -2-oz. lard.<br> -3 eggs.<br> -1-pint milk.<br> -1 teaspoonful baking powder.</p> - -<p>Work about 10 minutes, and add a few currants. -Bake in quick oven.</p> - -<h3>42. Fairy Cakes.</h3> - -<p class="indent"> -3-oz. butter.<br> -3 eggs.<br> -1 grated lemon rind.<br> -3-oz. minced cherries.<br> -Little milk.<br> -3-oz. castor sugar.<br> -8-oz. flour.<br> -Few drops of cochineal.<br> -1 teaspoonful baking powder.</p> - -<p>Bake in queen cake tins or patty pans.</p> - -<h3>43. Orange Rock Cakes.</h3> - -<p class="indent"> -3-oz. butter.<br> -2 eggs.<br> -1 teaspoonful baking powder.<br> -Little milk.<br> -6-oz. castor sugar.<br> -1-lb. flour.<br> -Grated rind of 1 orange.<br> -1 orange juice.</p> - -<p>Either bake in patty pans or drop on floured shelf.</p> - -<h3>44. Jersey Cake.</h3> - -<p class="indent"> -2-oz. butter.<br> -2 eggs.<br> -2-oz. corn flour.<br> -2-oz. castor sugar.<br> -2-oz. flour.<br> -1 teaspoonful baking powder.</p> - -<p>Beat 5 minutes, and bake in small dripping tin.</p> - -<p><span class="pagenum" id="Page_64">[64]</span></p> - -<h3>45. Seed Bread (<i>To Butter</i>).</h3> - -<p class="indent"> -3½-lbs. flour.<br> -1-lb. sugar.<br> -2-oz. carraway seeds.<br> -¼-lb. lard (rubbed in).<br> -1d. yeast.<br> -2-oz. candied peel.</p> - -<p>After kneeding well, let it stand 4 hours. Then put -in tins and let it rise a few minutes before baking.</p> - -<h3>46. Queen Anne’s Cake.</h3> - -<p class="indent"> -3-oz. butter.<br> -6-oz. castor sugar.<br> -½-lb. flour.<br> -1 teaspoonful grated ginger.<br> -1-oz. lard.<br> -2 eggs.<br> -2 teaspoonsful baking powder.<br> -2-oz. candied peel.</p> - -<p>Beat well with a little milk and bake.</p> - -<h3>47. Spice Bread.</h3> - -<p class="indent"> -1½-lbs. flour.<br> -4-oz. sugar.<br> -3 teaspoonsful baking powder.<br> -1½-lbs. sultanas.<br> -1-pint buttermilk.<br> -5-oz. lard (rubbed in).<br> -2-oz. candied peel.<br> -2 eggs.<br> -½-lb. currants.<br> -Pinch of salt.</p> - -<p>Bake in bread tins.</p> - -<p><span class="pagenum" id="Page_65">[65]</span></p> - -<h3>48. Bachelor’s Buttons.</h3> - -<p class="indent"> -6-oz. butter.<br> -3 yolks and 2 whites of eggs.<br> -1 teaspoonful baking powder.<br> -½-lb. castor sugar.<br> -15-oz. flour.<br> -½ teaspoonful lemon essence.</p> - -<p>Rub the butter into the flour, add the other ingredients -and mix well. Divide into pieces the size -of a walnut. Dip each with a fork into the third white -of egg and roll in coarse sugar or finely chopped almonds -or desiccated cocoanut.</p> - -<h3>49. Cocoanut Fingers.</h3> - -<p class="indent"> -3-oz. butter.<br> -2 eggs.<br> -6-oz. flour.<br> -2-oz. castor sugar.<br> -¼-lb. cocoanut.</p> - -<p>Roll into cork shapes, and roll in cocoanut and bake.</p> - -<h3>50. Victorine Buns.</h3> - -<p class="indent"> -¼-lb. butter.<br> -2 eggs.<br> -3-oz. ground rice.<br> -3-oz. sultanas.<br> -¼-lb. castor sugar.<br> -½-lb. flour.<br> -2-oz. peel.<br> -2 teaspoonsful baking powder.</p> - -<p>Bake in patty pans.</p> - -<p><span class="pagenum" id="Page_66">[66]</span></p> - -<h3>51. Orange Cakes.</h3> - -<p class="indent"> -2-oz. butter.<br> -¼-lb. castor sugar.<br> -2 eggs.<br> -½-lb. flour.<br> -1 orange rind (grated).<br> -Little milk.<br> -2 teaspoonsful baking powder.</p> - -<p>Bake in a moderate oven in tea cake tins.</p> - -<h3>52. Ginger Cakes.</h3> - -<p class="indent"> -2-oz. butter.<br> -2½-oz. castor sugar.<br> -1 egg.<br> -7-oz. flour.<br> -1-oz. treacle.<br> -½-oz. grated ginger.<br> -½ teaspoonful baking powder.</p> - -<p>Bake in small cakes.</p> - -<h3>53. Cherry Cakes.</h3> - -<p class="indent"> -3-oz. butter.<br> -¼-lb. castor sugar.<br> -½-lb. flour.<br> -2 eggs.<br> -2 teaspoonsful baking powder.<br> -3-oz. chopped candied cherries.<br> -Few drops of vanilla essence.<br> -Little milk.</p> - -<p>Cream the butter and sugar, add eggs, etc. Mix -well and put in deep tins and bake. When cold, ice -with water icing, and place a cherry on the top.</p> - -<p><span class="pagenum" id="Page_67">[67]</span></p> - -<h3>54. Small Seed Cakes.</h3> - -<p class="indent"> -3-oz. butter.<br> -6-oz. sugar.<br> -2 eggs.<br> -½-lb. flour.<br> -2 teaspoonsful baking powder.<br> -1-oz. carraway seeds.</p> - -<p>Add a little milk if necessary, and bake in tea cake -tins.</p> - -<h3>55. Lemon Jumbles.</h3> - -<p class="indent"> -3-oz. butter.<br> -5-oz. castor sugar.<br> -1 egg.<br> -14-oz. flour.<br> -3 teaspoonsful milk.<br> -1 teaspoonful cream of tartar.<br> -½ teaspoonful carbonate of soda.<br> -Juice of 2 lemons.<br> -Rind of 1 lemon.</p> - -<p>Cream the butter and sugar, add the egg, stir in the -milk, juice and rind. Mix the soda and tartar in the -flour, and stir it in gradually till the paste is rather -stiff. Roll out rather thin. Cut in ovals with cutter, -and bake in a quick oven about 5 minutes.</p> - -<h3>56. Cocoanut Gingerbread.</h3> - -<p class="indent"> -½-lb. flour.<br> -2-oz. sugar.<br> -1 teaspoonful carbonate soda.<br> -½-gill milk.<br> -1 egg.<br> -½-lb. treacle.<br> -2-oz. butter.<br> -¼-lb. cocoanut.<br> -¼-oz. ginger.</p> - -<p>Dissolve the butter and sugar and syrup and add the -other ingredients and lastly the soda dissolved in -milk. Bake 1 hour.</p> - -<p><span class="pagenum" id="Page_68">[68]</span></p> - -<h3>57. Lemon Buns.</h3> - -<p class="indent"> -3-oz. butter.<br> -6-oz. sugar.<br> -2 eggs.<br> -½-lb. flour.<br> -Grated peel of 1 lemon.<br> -2 teaspoonsful baking powder.</p> - -<p>Bake in patty pans in a moderate oven.</p> - -<h3>58. Ashton Sandwiches.</h3> - -<p>Beat 3 eggs with 3-oz. sugar for 10 minutes, add 3-oz. -flour and bake in a flat tin lined with buttered paper. -They will not take more than 7 minutes to bake. -When cold, cut in fingers, divide each through the -middle, spread with jam, ice on the top and decorate -with preserved cherries or angelica.</p> - -<h3>59. Christmas or Wedding Cake.</h3> - -<p class="indent"> -1-lb. flour.<br> -1-lb. butter.<br> -1-lb. Demerara sugar.<br> -½-lb. Valencia raisins.<br> -1½-lbs. currants.<br> -½-lb. candied peel.<br> -½-lb. citron.<br> -9 English eggs.<br> -½ nutmeg.<br> -Wine glass of rum.</p> - -<p>Beat the butter to cream, add sugar, add flour by -degrees, then eggs, and beat with a wooden spoon 20 -minutes. Add raisins (weighed after they are stoned and -chopped) and rest of fruit, etc. and mix well and put -in a tin. Cut the citron in thick pieces (1 inch long) -and push into the cake here and there. Bake 5 hours -in slow oven.</p> - -<p><span class="pagenum" id="Page_69">[69]</span></p> - -<h4>Almond Paste.</h4> - -<p class="indent"> -1½-lbs. ground almonds.<br> -2½-lbs. castor sugar.<br> -½ small packet of gelatine.</p> - -<p>Mix the almonds and sugar and bind with a very -little dissolved gelatine. Put on the cake with a -knife.</p> - -<h4>Icing.</h4> - -<p>Put 2-lbs. icing sugar in a bowl and moisten with the -beaten whites of 2 eggs and lemon juice, or a little -dissolved gelatine. Pour over the cake and make -smooth with a knife dipped in water. Ornament with -crystalized fruits or crystals put on when the icing -is soft. Put in dry place to dry.</p> - -<h3>60. Split Cakes.</h3> - -<p>Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful -castor sugar and 2 teaspoonsful baking powder. Form -into small flat cakes, and bake just in time to serve -hot. Split open and butter.</p> - -<h3>61. Baking Powder Rolls.</h3> - -<p>Mix one dessertspoonful of baking powder with ½-lb. -flour, and add 1 teaspoonful salt; moisten with milk -to rather stiff dough. Roll out and bake quickly.</p> - -<p><span class="pagenum" id="Page_70">[70]</span></p> - -<h3>62. American Cake.</h3> - -<p class="indent"> -¾ cup of flour.<br> -½ cup sugar (castor).<br> -3 eggs.<br> -2 teaspoonsful baking powder.<br> -Little milk.</p> - -<p>Whisk eggs for 15 minutes, add sugar and whisk 10 -minutes more. Stir in the flour and baking powder, -and add a little milk to moisten. Pour into shallow -tins, and bake in a quick oven. When baked, put -orange filling between layers of cake.</p> - -<h4>Orange Filling.</h4> - -<p>Grate 2 apples and the rinds of 2 oranges and 2 -lemons, add 2-oz. sugar, 2 teaspoonsful arrowroot, 1 -egg, a little milk, and 1-oz. butter. Put all in a pan, -and cook till thick.</p> - -<h3>63. Shrewsbury Cakes.</h3> - -<p class="indent"> -3-oz. castor sugar.<br> -4-oz. butter.<br> -1 egg.<br> -1 lemon rind (grated).<br> -8-oz. flour.</p> - -<p>Cream the butter and sugar, add egg and lemon -rind, stir well, shake flour in gradually, making a -smooth paste. Roll out thinly, cut in rounds, and -bake in a moderate oven.</p> - -<p><span class="pagenum" id="Page_71">[71]</span></p> - -<h3>64. Swiss Roll.</h3> - -<p class="indent"> -2-oz. butter.<br> -2-oz. castor sugar.<br> -2 eggs.<br> -¼-lb. flour.<br> -1 teaspoonful baking powder.<br> -2½ teaspoonsful milk.<br> -Grated rind of ½ a lemon.</p> - -<p>Bake about 8 minutes in a long dripping tin, turn -out on sugared paper, spread jam on, and roll quickly.</p> - -<h3>65. Westwood Buns.</h3> - -<p class="indent"> -3-oz. butter.<br> -6-oz. castor sugar<br> -3 eggs.<br> -½-lb. flour.<br> -2 teaspoonsful baking powder.<br> -3-oz. cocoanut.</p> - -<p>Cream the butter and sugar, add eggs and rest of -ingredients. Drop on floured baking-tin and bake.</p> - -<h3>66. Sally Lunn Tea Cakes. (No. 2).</h3> - -<p>Mix ½ teaspoonful salt in 1-lb. flour, and add 3 tablespoonsful -sugar. Melt ½-oz. butter in ½-pint of new milk, -and when milk-warm pour it over ½-oz. German yeast. -Add a well-beaten egg and grated nutmeg. Stir lightly -into the flour with a wooden spoon, cover with a cloth, -and set in a warm place to rise. Place in tins, and bake -15 to 20 minutes.</p> - -<p><span class="pagenum" id="Page_72">[72]</span></p> - -<h3>67. Queen Cakes (No. 2).</h3> - -<p>3 eggs, their weight in butter, sugar, flour and -currants, and the grated rind of 1 lemon, 2 teaspoonsful -baking powder. Cream the butter and sugar -together, and add the rest of ingredients. Beat -thoroughly, place in tins, and bake 20 minutes.</p> - -<h3>68. Neapolitan Ribbon Cake.</h3> - -<p class="indent"> -Weight of 3 eggs in butter.<br> -Castor sugar and flour.<br> -2 teaspoonsful baking powder.<br> -Little milk.</p> - -<p>Cream the butter and sugar, and add the eggs, and -beat well, adding flour and baking powder. Mix well -for 3 or 4 minutes, and add milk if it is too thick. -Divide the mixture into three parts. Leave one part -its natural colour, colour another pink with a few -drops of cochineal, and add one pennyworth of melted -chocolate to the third part. Divide each portion -into two parts, and bake the six divisions thus -obtained in tea cake tins in a cool oven, so that -they will not rise in the middle. When done, turn out, -and when cold, pile one on the top of the other, with a -little icing between each layer to stick them together.</p> - -<p>Ice the whole cake with the following icing:—Mix -½-lb. of icing sugar stifly with some cold water or -orange juice, and spread it over the cake with a -knife. Decorate with cherries or sweets.</p> - -<p><span class="pagenum" id="Page_73">[73]</span></p> - -<h3>69. Clancarthy Buns.</h3> - -<p class="indent"> -¼-lb. flour.<br> -2-oz. butter.<br> -2 dessertspoonsful castor sugar.<br> -½ teaspoonful baking powder.</p> - -<p>Mix with a little milk. Roll out with the hand about -the thickness of a finger and twist into fancy shapes and -bake until crisp.</p> - -<h3>70. Spice Bread.</h3> - -<p class="indent"> -2-lbs. flour.<br> -1-lb. Demerara sugar.<br> -1-lb. currants.<br> -1-lb. raisins.<br> -4 eggs.<br> -1 pint milk.<br> -¼-lb. peel.<br> -2 teaspoonsful baking powder.<br> -A little grated ginger and nutmeg.<br> -¼-lb. treacle.</p> - -<p>Mix well and bake in a slow oven.</p> - -<h3>71. Swiss Cakes (<i>Another Method</i>).</h3> - -<p class="indent"> -2 eggs.<br> -¼-lb. castor sugar.<br> -¼-lb. flour.<br> -1 teaspoonful baking powder.<br> -3-oz. butter.<br> -Vanilla essence.</p> - -<p>Beat the eggs, then add the sugar, flour, and baking -powder, and lastly the butter, which has previously -been melted in the oven.</p> - -<p><span class="pagenum" id="Page_74">[74]</span></p> - -<h3>72. Genoa Cake.</h3> - -<p class="indent"> -6-oz. butter.<br> -½-lb. sugar.<br> -4 eggs.<br> -12-oz. flour.<br> -8-oz. sultanas.<br> -3-oz. candied peel.<br> -Grated rind of a lemon.<br> -3-oz. almonds.<br> -1 tablespoonful milk.<br> -3 teaspoonsful baking powder.</p> - -<p>Cream the butter and sugar, add the beaten eggs and -beat well. Add the flour and baking powder and beat -about 10 minutes. Add the fruit, etc., mix well, and -place in small bread tins. Blanch the almonds and -cut in halves, and scatter over the top of the cakes, -and bake about 1½ hours.</p> - -<h3>73. Fairy Baskets.</h3> - -<p class="indent"> -3-oz. butter.<br> -¼-lb. castor sugar.<br> -6-oz. flour.<br> -2 eggs.<br> -2-oz. cocoanut.<br> -¼-pint cream.<br> -A little jam.<br> -Angelica.</p> - -<p>Cream the sugar and butter, add the beaten eggs -and flour, and mix well.</p> - -<p>Fill some deep patty pans with the mixture and bake -about 15 minutes.</p> - -<p>When the cakes are cold, cut out the centres, spread -the outside with a little jam, and decorate plentifully -with cocoanut. Fill the centres with jam, and place -whipped cream on the top. Cut the angelica into -strips and arrange to form the handles.</p> - -<p><span class="pagenum" id="Page_75">[75]</span></p> - -<h3>74. Fancy Bread (<i>Without Yeast</i>).</h3> - -<p class="indent"> -1-lb. flour.<br> -½-pint milk.<br> -2-oz. Paisley flour.<br> -Pinch of salt.<br> -Dessertspoonful castor sugar.</p> - -<p>Mix the Paisley flour, sugar, flour, and salt well together, -and mix into light dough with the milk. Make -up into fancy shapes and bake in a quick oven 15 -minutes.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_76">[76]</span> - -<h2 class="nobreak">VI. BISCUITS.</h2> -</div> - -<div class="blockquot"> -<h3>1. Picnic Biscuits.</h3> - -<p class="indent"> -1-lb. flour.<br> -2-oz. castor sugar.<br> -½ teaspoonful carbonate soda.<br> -2-oz. butter (rubbed in).<br> -Pinch of salt.<br> -Few carraway seeds and a little milk.</p> - -<p>Mix very stiff and roll out ¼ inch thick.</p> - -<h3>2. Rice Biscuits.</h3> - -<p class="indent"> -½-lb. flour.<br> -½-lb. butter.<br> -2 eggs.<br> -½-lb. ground rice.<br> -½-lb. castor sugar.<br> -1 teaspoonful baking powder.</p> - -<p>Rub the butter into the flour and rice, add the rest -of the ingredients and mix and roll out.</p> - -<h3>3. Shrewsbury Biscuits.</h3> - -<p class="indent"> -¼-lb. butter.<br> -¼-lb. sugar.<br> -1 teaspoonful baking powder.<br> -6-oz. flour.<br> -1 egg.</p> - -<p>Roll them out thin and bake.</p> - -<p><span class="pagenum" id="Page_77">[77]</span></p> - -<h3>4. Ginger Drops.</h3> - -<p class="indent"> -8-oz. sugar.<br> -Beaten white of 1 egg.<br> -2 teaspoonsful essence ginger.</p> - -<p>Mix well and drop on greased paper and put them -in the oven. They are done as soon as they can -be taken off the paper.</p> - -<h3>5. Seventy Little Biscuits for 2d.</h3> - -<p>Put the white of an egg into a basin and beat to a stiff -froth with a silver fork, gradually add ½-lb. of castor -sugar, and flavour with essence of almonds. Mix well -to a thick white paste. Take some sheets of greased -white paper and place on the baking sheet, then take a -small spoon and drop pieces of the mixture on the paper, -keeping them ½ inch apart. Put in a cool oven till -they change colour. Take from the oven and let them -get cold and then remove with a knife from the paper. -A few drops of cochineal added to half the mixture -will make a variety.</p> - -<h3>6. Ginger Biscuits.</h3> - -<p class="indent"> -1-lb. flour.<br> -¼-lb. butter.<br> -½-lb. sugar.<br> -¾-oz. ground ginger.<br> -2 eggs.<br> -1 teaspoonful baking powder.</p> - -<h3>7. Rice Biscuits.</h3> - -<p class="indent"> -1-lb. rice flour.<br> -¼-lb. sugar.<br> -¼-lb. butter.<br> -2 eggs.</p> - -<p><span class="pagenum" id="Page_78">[78]</span></p> - -<h3>8. Seed Biscuits.</h3> - -<p class="indent"> -1-lb. flour.<br> -¼-lb. butter<br> -¼-lb. sugar.<br> -3 eggs.<br> -½-oz. carraway seeds.</p> - -<p>Brush them over with a little milk.</p> - -<h3>9. Soda Biscuits.</h3> - -<p class="indent"> -1-lb. flour.<br> -¼-lb. butter.<br> -½-lb. sugar.<br> -1 teaspoonful carbonate of soda.<br> -2 eggs.</p> - -<h3>10. Sweet Biscuits.</h3> - -<p class="indent"> -2 breakfast cups flour.<br> -1 cup castor sugar.<br> -3-ozs. butter.<br> -2 eggs.<br> -½ teaspoonful baking powder.<br> -Little milk.</p> - -<p>Mix very stiff and bake on a floured tin.</p> - -<h3>11. Chestnut Biscuits.</h3> - -<p class="indent"> -½-lb. of chestnuts.<br> -¼-lb. sugar.<br> -Essence of vanilla.<br> -2-oz. grated chocolate.<br> -One-sixteenth of a pint of water.</p> - -<p>Boil the chestnuts till they are tender, rub them -through a sieve, and add the sugar. Melt the -chocolate in water over the fire till smooth, and add -to the chestnut pulp. Lightly mix in the white of an -egg very stiffly whipped. Drop on wafer-paper in -rocky little lumps. Bake in a moderate oven till they -are dry on the outside.</p> - -<p><span class="pagenum" id="Page_79">[79]</span></p> - -<h3>12. Cocoanut Biscuits.</h3> - -<p class="indent"> -¼-lb. butter.<br> -1 breakfast cup of flour.<br> -1 breakfast cup of sugar.<br> -1 breakfast cup of ground rice.<br> -3 teaspoonsful baking powder.<br> -¼-lb. cocoanut.<br> -2 eggs.<br> -Little milk.</p> - -<h3>13. 4-lbs. Biscuits for 8d.</h3> - -<p class="indent"> -2-lbs. flour.<br> -½-lb. lard.<br> -¾-lb. moist sugar.<br> -2 teaspoonsful baking powder.</p> - -<p>Mix with water or milk.</p> - -<h3>14. Chocolate Biscuits.</h3> - -<p class="indent"> -2-oz. butter.<br> -2-oz. sugar.<br> -1 yolk of egg.<br> -¼-lb. flour.<br> -2-oz. chocolate.</p> - -<p>Dissolve the chocolate with a very little water and -vanilla over the fire. Cream the butter and sugar, beat -well, add yolk, then chocolate and half of flour, beat -well, then work in rest of flour by hand. Roll out -very lightly and bake a few minutes.</p> - -<h3>15. Cinnamon Stars.</h3> - -<p class="indent"> -1½ whites of eggs.<br> -1-oz. castor sugar.<br> -4-oz. ground almonds.<br> -½-oz. cinnamon.</p> - -<p>Mix all to stiff dough, roll out on a board sprinkled -with sugar and flour, and cut in stars. Bake in a -moderate oven. Brush with white of egg and return -to the oven to glaze.</p> - -<p><span class="pagenum" id="Page_80">[80]</span></p> - -<h3>16. Ratafias.</h3> - -<p>1 egg, its weight in sugar and butter, ¼-lb. flour, -1 teaspoonful baking powder, few drops of essence of -ratafia. Cream the butter and sugar, add flour, etc. -Drop on wafer-paper in small pieces. Bake lightly.</p> - -<h3>17. Almond Rings.</h3> - -<p class="indent"> -2½-oz. castor sugar.<br> -White of 1 egg.<br> -2½-oz. ground almonds.<br> -Juice of 1 lemon.<br> -1½-oz. sweet almonds (cut in thin strips).</p> - -<p>Beat the sugar and white of egg 10 minutes and add -the other ingredients, mix well and form into small -rings and bake a pale brown.</p> - -<h3>18. Cheese Straws.</h3> - -<p class="indent"> -4-oz. grated cheese.<br> -3 oz. butter.<br> -4-oz. flour.<br> -1 yolk of egg.<br> -Salt.<br> -Cayenne.</p> - -<p>Rub the butter into the flour, add the cheese and -seasoning, mix with the egg into a firm paste; put -on a floured board, roll out ⅛ inch thick and about 5 -inches wide, cut in strips, place on a baking sheet, -and cut the remaining paste into strips.</p> - -<h3>19. Patent Barley Biscuits.</h3> - -<p class="indent"> -2 ozs. flour.<br> -2 ozs. Robinson’s Patent Barley.<br> -2 ozs. castor sugar.<br> -2 ozs. butter.<br> -1 egg.<br> -Pinch of baking powder.</p> - -<p>Cream the butter and sugar, add the yolk of egg, -then by degrees the barley and flour mixed with the -baking powder. Roll out thin and cut with a round -cutter. Bake in a moderate oven six minutes.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_81">[81]</span> - -<h2 class="nobreak">VII. BONBONS.</h2> -</div> -<div class="blockquot"> - -<h3>1. French Almond Rock.</h3> - -<p>Put 1-lb. loaf sugar into a pan with 1 teacup of -water. Stir till the sugar is melted, take off the scum, -and when it has boiled for ¼ hour, add 1 tablespoonful -vinegar or lemon juice. Stir in sliced or blanched -almonds to taste. Pour on a buttered tin, and cut in -slices.</p> - -<h3>2. Candy Dough.</h3> - -<p><i>Fresh</i> icing sugar. Break the white of an egg into -one glass, and put an equal quantity of water into -another. Put this into a basin, and stir it with the -sugar until it is of a dough-like consistency. The -proportion of the white of egg and water is two to -each pound of sugar.</p> - -<h3>3. Candy Cherries.</h3> - -<p>Cut off a piece of candy dough and make it into a -thin roll about ½ inch wide. Take a sharp knife and -cut into small pieces, and roll them until they are -like marbles. Split some crystalized cherries, and -press a marble between each.</p> - -<p><span class="pagenum" id="Page_82">[82]</span></p> - -<h3>4. Almond Creams.</h3> - -<p>Blanch the almonds, and cover with candy dough. -Roughen the sugar with a fork.</p> - -<h3>5. Walnut Creams.</h3> - -<p>Crack the walnuts and cut in halves, using only the -perfect ones, between which put a candy dough marble -and press it. Leave to harden.</p> - -<h3>6. Cream Dates.</h3> - -<p>Procure some fresh dates and take out the stones. -Put a candy dough marble in its place, and press -together and leave to harden.</p> - -<h3>7. Brandy Snap.</h3> - -<p class="indent"> -½-lb. treacle.<br> -10-oz. sugar.<br> -8-oz. flour.<br> -2-oz. butter.<br> -½-oz. ginger.</p> - -<p>Drop in small portions on a greased baking sheet, and -when done curl round a greased rolling pin or stick. -Draw off when cold.</p> - -<h3>8. Raspberry Rock.</h3> - -<p>To every pound of sugar allow ¾ of a teacup of cold -water. Boil the syrup till it thickens. Drop it in cold -water, and it is ready when it snaps. Flavour with -3 dessertspoonsful of raspberry jam, boiled with a little -water and strained. Pour on buttered plates, and -when cool cut it in pieces.</p> - -<p><span class="pagenum" id="Page_83">[83]</span></p> - -<h3>9. Cocoanut Fondant.</h3> - -<p>To every pound of boiled candy allow 4-oz. of cocoanut. -Stir in well whilst the sugar is boiling and keep -stirring.</p> - -<h3>10. Chocolate or Coffee -Fondant.</h3> - -<p>Over a clear fire stir together (in enamelled pan) 1-lb. -loaf sugar and a small cup of cold water. When it is -melted, mixed, and beginning to boil, leave alone for -10 minutes. Dip a skewer in, and if a long silky hair -adheres, remove from the fire at once without shaking -it, and leave it till cool. When cool, turn it into a -bowl and beat briskly to a thick cream with a wooden -spoon. Knead the paste (like bread) till it becomes -soft and smooth. Flavour with coffee essence or -melted chocolate. Drop on a buttered paper or form -into pyramids.</p> - -<h3>11. Nougat.</h3> - -<p>Slow fire. Put in a pan ½-lb. sifted sugar dry, no -water. When melted, throw in blanched almonds and -a few bitter ones (thoroughly dried and chopped into -rough dice). Stir all together and turn out on a -buttered dish. Work it a little, then roll flat with a -greasy rolling pin or hands. Cut in shapes.</p> - -<p><span class="pagenum" id="Page_84">[84]</span></p> - -<h3>12. Gelées Françaises.</h3> - -<p>1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint -water, flavouring. Put the water and gelatine in a pan, -and when dissolved add sugar. Boil fast 25 minutes. -Add 1 teaspoonful powdered citric acid, to give a sharp -taste. Pour on three perfectly dry soup plates. Flavour -each differently, and leave till next day. Then with -a sharp sugared knife cut into diamond shapes, toss -in castor sugar, and spread on paper to become crisper. -These are much better after a few days.</p> - -<h3>13. Chestnut Bonbons.</h3> - -<p>½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. -sugar, 1 white of egg. Boil chestnuts till tender, skin -and sieve; add sugar and the melted chocolate, whip -the white stiffly and add it. Bake in little rocks on -wafer-paper.</p> - -<h3>14. Chocolate Baisers.</h3> - -<p class="indent"> -White of 1 egg.<br> -1 teaspoonful sugar.<br> -1 teaspoonful powdered chocolate.</p> - -<p>Beat the egg to froth and mix with the sugar and -chocolate and form into balls. Place on well-greased -tin and bake 20 minutes.</p> - -<h3>15. Yorkshire Toffee.</h3> - -<p class="indent"> -¼-lb. butter.<br> -1-lb. Demerara sugar.<br> -1 tablespoonful treacle.<br> -1 tablespoonful vinegar.<br> -1 teacupful water.</p> - -<p>Boil all together about 20 minutes and turn out on -a buttered dish.</p> - -<p><span class="pagenum" id="Page_85">[85]</span></p> - -<h3>16. Brandy Snap.</h3> - -<p class="indent"> -½-lb. flour.<br> -½-lb. treacle.<br> -½-lb. sugar.<br> -½-lb. butter.</p> - -<p>Boil the butter and treacle in a pan. Mix the flour, -sugar, and ginger well together, then mix with the -treacle and butter to a stiff cream. Drop on a baking sheet -in small pieces, and when baked roll on a stick and -leave to cool.</p> - -<h3>17. Marmalade.</h3> - -<p>Slice very thinly 12 Seville oranges and 2 lemons, -carefully removing all pips. To every pound of pulp -allow 3 pints of cold water. Let this stand for 24 -hours, then boil till the chips are very tender and -clear. Let this remain until the following day. To -every pint of boiled fruit allow 1¼-lbs. lump sugar. -Boil, stirring constantly until the syrup jellies and the -chips are quite clear. Try the jelly on a saucer from -time to time.</p> - -<h3>Patent Groats.</h3> - -<p>Take of Robinson’s Patent Groats one tablespoonful, -mix with a wine-glassful of cold water, gradually added, -into a <span class="allsmcap">SMOOTH</span> paste, pour this into a stew-pan containing -nearly a pint of boiling water, or milk, stir the -gruel on the fire (while it boils) for ten minutes; pour -it into a basin, add a pinch of salt and a little butter, -or if more agreeable, some sugar, and a small quantity -of spirits.</p> - -<p>When gruel is made for an Invalid, butter had best -be omitted.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_86">[86]</span> - -<h2 class="nobreak">VIII. BEVERAGES.</h2> -</div> - -<div class="blockquot"> -<h3>1. Apple Wine.</h3> - -<p>Slice a large, tart, cooking apple without peeling -it, also a little lemon rind. Put all in a pan with -6 lumps of sugar and 1½-pints of cold water. Let it -come slowly to nearly boiling point; draw it back -from the fire and simmer slowly for a quarter of an hour. -Strain into a jug.</p> - -<p>Useful during fevers, and as a summer drink.</p> - -<h3>2. Barley Water for Invalids.</h3> - -<p>Take of Robinson’s Patent Barley one ounce, mix -with a wine-glassful of cold water into a smooth paste -free from lumps, pour this into a stew-pan containing -one quart of boiling water, stir this over the fire while -boiling for five minutes: then flavour with a small bit -of lemon peel or cinnamon, and sweeten according to -taste.</p> - -<p>When Robinson’s Patent Barley is used to make a -Summer beverage, only half-an-ounce must be taken. -It can be greatly improved by aeration with the aid -of “<i>Sparklets</i>.”</p> - -<p><span class="pagenum" id="Page_87">[87]</span></p> - -<h3>3. Ginger Beer.</h3> - -<p>Put into a deep bowl 1-lb. lump sugar, 1½-oz. bruised -ginger, 1 lemon, sliced and the pips taken out, and -½-oz. cream of tartar. Pour 1 gallon of boiling water -over. When milk-warm, take a whisk, and beat in -vigorously ¼-pint Brewer’s yeast, or 1-oz. German yeast -mixed to a liquid with powdered sugar. Whisk well, -cover with a cloth, let it stand 15 hours, skim, strain -through a piece of old tablecloth (or do not strain), -and bottle, only half filling the bottles.</p> - -<h3>4. Ginger Wine.</h3> - -<p>1-oz. Tartaric acid, 5-drms. or 6d. worth (or more) -essence of ginger, 2-drms. capsicum, 1-oz. burnt sugar, -2-lbs. lump sugar, 5-qts. boiling water.</p> - -<p>Dissolve the sugar in the boiling water, when nearly -cold add the other things (which should have been -mixed together in a jar), and stir often until cold. -Bottle and cork.</p> - -<h3>5. Lemon Squash.</h3> - -<p>Juice and rind of 3 lemons, 3-lbs. lump sugar, 1-quart -water. Boil till it forms a clear syrup, and when cold -add 2-oz. powdered citric acid. Strain and bottle.</p> - -<h3>6. Lemon water.</h3> - -<p class="indent"> -6 lemons.<br> -1-lb. lump sugar.<br> -1 gallon of boiling water.</p> - -<p>Take the pips from the lemons, slice, put in a deep -bowl, and pour the water over. When cold, it is ready -for use.</p> -</div> -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<span class="pagenum" id="Page_88">[88]</span> - -<h2 class="nobreak">IX. ADDITIONAL USEFUL -RECIPES.</h2> -</div> -<div class="blockquot"> - -<h3>1. To bottle Green Gooseberries.</h3> - -<p class="center">(<i>Very Good</i>).</p> - -<p>Make the bottles hot and dry in the oven, then fill -with picked fruit, not too full. Pour boiling water -over, covering the berries to the top of the bottle. -Cork down as soon as possible, and keep in a cool -dry place. Any other fruit can be done the same way.</p> - -<h3>2. Gooseberry Jelly.</h3> - -<p class="indent"> -½-stone green gooseberries.<br> -2-quarts water.</p> - -<p>Boil together to pulp, tie in a coarse cloth and let it -drip all night, then add 1-lb. sugar to each pint of -juice. Boil gently ¾-hour, and pour into pots.</p> - -<h3>3. Apple Jelly.</h3> - -<p>Rub the apples, and cut them up without paring or -coring them. Put in a pan and fill with water. Boil 1 -hour. Put in a bag and strain. Allow ¾-lbs. sugar to 1 -pint of juice, and boil 1 hour. Put a little into a -saucer, and if it jellies it is done. Pour into pots.</p> - -<p><span class="pagenum" id="Page_89">[89]</span></p> - -<h3>4. Cough Mixture.</h3> - -<p class="indent"> -1d. licorice.<br> -1d. anise seed.<br> -1d. peppermint.<br> -1d. common treacle.<br> -1d. laudanum.</p> - -<p>Mix with 1½-pints of cold water and bottle.</p> - -<h3>5. Pork Pie Pastry.</h3> - -<p>To every 1-lb. of flour allow 6-ozs. of lard and 1 -dessertspoonful of salt. Rub the lard into the flour, boil -some milk and mix to a stiff paste. Take some cake -tins and take out the bottoms and line with the warm -paste. Three parts fill with minced pork and put a -cover about 1 inch thick on the top. Make a hole in -the centre and decorate. Place in a fairly hot oven -and bake about 2 hours. Brush with yolk of egg just -before they are cooked.</p> - -<p>When the pies are cold, pour into the hole in the -top some gelatine, which has been previously dissolved -in boiling water.</p> - -<p>If better pastry is required, add more lard, or use -butter instead.</p> - -<h3>6. Recipe for Keeping Eggs.</h3> - -<p>Take a large stew pot, or deep bowl, and put a layer -of common salt in the bottom. Then insert a few eggs -with the thin end downwards, and in such a way that -they do not touch each other. Then put another layer -of salt on the top, and repeat the process until the pot -is full, having salt as the top layer. Tie down very -tightly, and whenever an egg is taken out take care -to tie down again. Be sure the eggs are fresh, and -have not been much shaken, and they will keep good -for months.</p> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak">MEMORANDA.</h2> -</div> - -<hr class="chap x-ebookmaker-drop"> - -<div class="chapter"> -<h2 class="nobreak">MEMORANDA.</h2> -</div> - -<hr class="chap x-ebookmaker-drop"> -<div class="chapter"> -<div class="transnote"> -<p class="ph1">TRANSCRIBER’S NOTES:</p> - -<p>Obvious typographical errors have been corrected.</p> - -<p>Inconsistencies in hyphenation have been standardized.</p> - -<p>Archaic or variant spelling has been retained.</p> -</div></div> - -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE “IDEAL” COOKERY BOOK THIRD EDITION ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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