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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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