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6
MICROCOPY RESOLUTION TEST CHART
lANSI and ISO TEST CHART No. 2|
1.0
I.I
1.25
850
156
If II
^ 140
3.2
36
1.4
||| 2.5
I 2.2
2.0
1.8
1.6
^ xjPPLIED IIVMGE
Inc
1653 tdsl Main Street
Rochester, Ne* York 14609
(716) 482 - OJOO - Phone
(716) 288 - 5989 - Fox
USA
M
i)o\n<:sTic
S (M K N C] E
H I : (MP K S
Price, SI. 00
OTTAWA GAS CO.
OTTAWA. G/N'ADA
illlllll
llillili
18 3 013
^, AMI X*
CAPITAL PRESS LIMITED
OTTAWA CAN.
/
CONIKNl'S
Bread, Cakes and Biscuits 139- ITjS
Cold Desserts and Jellies 131 -138
Cold Meat Cookery 6{)-74
I''UK^ '^1-84
Fish 23-34
Handy Weights and Measures U
loinps and l-illings 12r) 130
Invalid Cookery 157-107
Macaroni and Cheese 81-84
Meats 45-60
Notes on Cooking 6-10
Pastry 105-109
Poultry and Clame 35-44
Puddings . HI 124
Salad Dressings 93-95
Salads 85-91
Sauces 97-104
Soups 13-21
To Clean a (Jas Range 11
Vegetables 61 -('S
■Ill
My li!m[)inc>-, i:i i|ii> worM mikI welfare in tin- next
I lMi;:cly iiiKMi my cndk; for my fiilurf life depciKls
uiM.n my iisct'iilrics-^ in this, mv valiu' lien- upon a <•!
mind, and mmukI hndy, my licallli iipnii tlio ffMifl ] cat ; and
that food upon tlie person ulio xleets and \ir
icar
epares
I uric III rliilo.soi>lii r.
Tl
\rsi'
rccij
liave Ih'i'u compiled bv M » li. M.
^'oiln^, First -(Mass Diploma City and (uiildsof London
[iistitutc, lOti'.land. now Demonstrator lop tlie Ottawa <!a.s
Company, and used jit all ttie Company's dcMi-onstrat ioiis
It i- with such a sense of our rosponsihility that
present the I'ollowinfi results of our elTorts.
we
OTTAWA GAS COMrANY
Have you realized that by u sins
Gas for Cooking you can:
Save Time '''"'""P' nir;il> at all ti
\\\\\\v the fin- I
riics.
«() waitiritj
tap atiij (lie raiij^c is rcail
Voii will apprcciato this wl
iiinis up. Sirnpiy turn
icn withdiit a xTvimt; i
wlicii you havf- (.tic that ovcrsjoeps lu-rsrif
Save Labour ^" nikinu <>r .•Naninjr oiit of
»r
a-lics to carrv •ml and sift
(•arryuii; of c lals. wood or papiT
«raf«'s; no
no
kitchen to sec if the I
no CDiisfatit ruruiinir to th<>
lyinu around i nto clean curtai
If
lie is l.urninu; no smoke or soof
ns or picture
Save Worr}) ]^ you want to «o out while the di
L'as cooker
Is <-ookMic, you can do so. if v
here is MO fear that if will
niier
oil use a
Ko out tool
Save T)Lscomfort ''> ""'"« «:i'^ 'or cookinK. the kit-
L'as stovi
chen can he kept cool in si
• ks the .1
itnincr.
inner withon' cookinj; tlu'
Save M oney '.'ookuiK l>y ua.>^ is e«-onoiiiical l.ccaii
; ^ luel is Used just when necessarv and ii
strict proportion to the work don.., wlien-as coul ran«e
use tuel all day Ioiik, and a.s much fuel is u.sc.l to cook i
chop as to roast a .scrloin of heef.
se
Mom)ver. fo(Kl c(,oked l.y yas |,,ses much less weight
than if baked in a <
oal raiiue. the saving of meat al
IxiiiK nearly en<.u«h t.. pay for the j,'as used
50 per cen'. of the citizens cf Ottawa
nave realized those advantages.
one
Call at the showrooms «J|- O 1 o.
and inspect our new ranges OO h^DdLlKS Ot.
Our Aim is to put a Gas Stove into Every Home
XO'I'ES OX ( ()()KI\(,.
There are eij^lit methods of cookiiifj; food, viz.
liakinii or iioastiiiji
Stewin^i
HroiMiiff
Saut<''ni{i
Hoiliiitl
I'rviiiy;
Hraisiiiji
Steainiiij:
about each of which we liave a f(>w words to say.
In Roasting, or cookiiiy l)y reflected lieat, it is
necessary to liave the heat stroiijrest at first, i. e., in usinfi
a jias stove tlie oven must l>e Ht at least 10 minutes
Ix'fore tlie roast is put in to insure an even, stoa<ly heat,
after which the hurners should l)e turned down half way,
till half done, when the heat may he reduci'd still more.
When meal is ftroperly roasted" the outer layer of its
albumen is coaiiulated, and thus the natural juices are
prevente(l from esca))in<i.
It is a very favorite method of cookinji, but is not the
most economical or advantatreoiis, and is not recom-
mended for small i)ieces of meat.
Boilil.NO, thoti^h one of the easiest processes in
cookery, recpiires careful manajicmcnt. Belled meat
should be tender, savory, niul full of its own juice or
natural ;iravy, but throuffh carelessness it is too often
.sent to the table haul, tasteless and unnutritious.
To insure a successful result the heat of the fire must
be judiciously re<rulated.
To one who uses a f^as stove this is particularly easy,
as the pot once boiling, can be moved on to the simmerinjj;
burner, and kept at an even temperature.
Only suflicient water t6 cover the meat should be
used in boiling, unless the flesh is boiled for the purjioso
of sou[) making, and all scum must be carefully removed.
The temperature at which water boils, mider usual
circumstances is 212° F;dir. Water does not become
liotttr after it h: s befjun to boil, however loiifr, or with
whatever violence the boilinfj; is continued. This fact
is of much importance In cookery, and attention to it
will save much fuel.
6
In Stkwinc;, it is not nviuisito to )iavo so cn-vt a
licat ;is ill lK)iiiii(r.
A uenllc ,sinitncrin« in u sniali (|Uantitv of water
so that tli(! meat is strwod almost in its own'juic.s is -ili
tliat IS nccossary. T\w irn-at merit that this process of
eooisHiir possesses is that if will render palatable and
nutritious parts of meat tliat could not be eaten if eooke.j
l)y any oth(>r method, and it is one of the most if not
fill- most economical method of cookinj,'. '
It has been said of a fryinj; pan and a stewpan that
tlie lormer is ' a poor man's enemy", the latter "liis
trienii."
Too often stewiiifi is confounded witli boilin.r b„t
tliey an- actually dilTerent modes. A stew should never
l)oil, but cook .slowly and lonjr.
I'lo-rxn 'fhis very favorite ni(>thod of cooking may
lie accurately described as boilinj: in fat or oil.
Substances dressed in thi.s way are yenerally well
received tor they uitroduce an airreeable varietv i)osse.s.s-
uiK as they .lo, an agreeable flavour. The ^reat point
to be i)orne in mind in fryin- is, that the linuid must be
hot enoujrli to act instantaiieou.slv.
The heat of the fat mav "be tested bv cuttiiiL' a
piece of bread and dippin<r it into the frvin^ pan for o
or t. 'conds. Properly .speaking', all articles cooked in
I hi- y sliould be immersed in the fat used for fryint:
them, as very tew thinijs can be properlv cooked by' dry
tryni;:. ' -^ -^
All article, fried .should be drained on pai)or to re-
move any superfluous j^rease.
Hh.>iu.\(; is a much neglected way of co..kin}r,
th<.u-h when don., correctly, a much ta.stier and more
.n-:e>til,|e way (.1 co(»kini; chops, steaks, cutlets, "tc, than
Iryiiitr which is the more usual way.
.\ clear, brijiht heat is (vssential ff)r br.jilinc, and it
<"ni theretoiv be done to perfection on a gus stove, as
ahnost all stoves are fitted with a broiler.
'I he heat should be greatest at first, to retain the juice
nnd flavour m the meat, after\vards reducing to cook
throuf^h. "
.M<"at mu.st be turned often whilst broiling, but not
with ;i fork.
HuMsiNo. — Tliis is one of tlie ino.st delicious ujivs
of cooking meat, etc.
Heat given hehnv hy means of stove or cas jet, on
which tlie braising pan is placed, and heat above with
hot cinders or charcoal with which the upper part of the
vessel is filled, produces the effect that is obtained by first
browning then stewing.
Once started it nuiv be l(>ft to almost take care of
itself.
Sautking.-Is a sort of combination of frviiig and
stowing, the article to be cooked being first fried in fat
and then \v}i(>n nearly done, the fat is drained ofT, and
finished in sauce or stock.
S'i'KAMi\(i. Is such an easy simple mode of cooking
tkat it should be a more pof)ular one than it is; besides
being an economical way in more .senses than one. Not
only is a saving of fuel efTected by cooking three or four
articles over one jet, but the .saving in the actual bulk aiwl
weight of articles is great.
The rules for steaming are very simple: be sure and
keep the pot boiling under the .steamer, and .see that the
li<l of steamer fits closely.
(JKNEH.VL RULES FOR COOKINO BY VARIOUS
MUIHODS.
Beef
Boiled Roasted
li roiled
Stewed
.Mtchlxme. . . .
15min.lon)
Brisket
20 mill. to lb
r
^•^•*
20 mill, to lb
" Ixjncd. . . .
15
Sirloin
20
Heart
25
Tongue
25 '•
*I'()rt erhou.se
Steak
20 niin.
to lb.
♦Depends more on thickness than weijiht.
8
\i:al:
Hrea^t.
Fillet.
Boiled Roasted Broiled ' Stewed
Knuckle 1 40
Shoulder 25
.'iO mill. to lb
25 min
i to H).
30 min.
to 11).
l-oin 1 20 "
^"••'•'""•'''"' ■■'■■'■ ■'■'■'■'■'^ ■■;;::::^25min:
, ^ I to lb.
I. A, mm:
HoiliM
Uoa.sted Broiled Stewed
HirasI
j'''K ^'sOmin.toib
l-oiti 115
Xcck ; ; ;;;ii5
nour
MrrroN: Boiled Koa.sted Broiled Stewed
Ji't'Hst 30 min. to lb
I't'R 20
Loin
Neck ...
Cutlet.s '' \[
Kidneys
i20niin.to!h
15
10 mill.
S min.
U hrs.
Bokk:
Boile<l
I{oa.sted ; Broiled Stewed
Hii'>» 25 mill. to lb'
}' "re loin 35 min. to it)
L«K 3()mi:i.(.,tb20
Bacon l.j
.S to 10
min.
I'oULTliV AM)
Koasted liroilcd Stewed
Tiirkcv, lurge '2'1 liours
1 4 hour.s. 2 liours
.Medium
\ Ciii.son,
llilUIiCll
I'owl 1 llOUI
. . ' li hours
}() mill.
l->ii(:k I ; hours
<i<)ose _>[ hours
<in»us(' no inin.
I'hcusaufs :{.-) niiii.
Woodstock 'J.') mill.
Wild Duck 2.") niiii.
Iliire JiiJIj-M'fl - 2 hours
•i\ hour>
2t) iiiiti.
I'lsii:
Boiled Huked Broil (! Stewed
Halibut i
Steak 1.") mill. to 111 '2n miii.
Salmon S Ihs, 1 hr
(.'utlets
.Meilium
Trout 'M) mill.
Soles 10 mill.
Haddock 45 iiiiii
Hried ' 5 ,niii [[
Oysters 10 mill. 10 min.
2") mill.
-iO mill.
10
TIANDV WEIGHTS AND
MEAsi up:s.
1 Breiikfast cup J lb. or i pint.
1 Tea( upful j lb. or J pint.
1 TablespfXHiful 1 oz.
1 Dessertspoonful \ oz.
1 Teaspoonfui \ oz.
By spoonful is meant a spoon wliieh contains as
much a!)ovc as is in the howl of the spoon.
.\ hen's v^r^ weighs from 1 J to 2 ozs.
EXCKI'TIONS.
Molasses ;ui(l all kinds of fat wciijli heavi r than tlour.
Breadcrumbs and rolled oats weii^h lijjhter than flour.
Sujrar and rice \veij;h a little heavier than flour.
1 () CLEAN A GAS RANGE.
Lift off the bars, remove tops of burners, then burners
them.selves; take out oven rack and broiler pan. Wash
stove and all removable parts in hot water and Pearline;
dry well. Finish off with a little machine oil on soft
cloth, and the .stove will look as good as new.
The Spengler Cooker
Keeps 3 pots boiling on 1 burner, or will
heat 3 irons at one time.
For sale by
THE OTTAWA GAS COMPANY
u
\o. (':is3.
For (loinc-itic us(>, wlicrc lar^f nipiicity. liijili cfficicncv, cx-
ccptioiKil ('Iriuiliiic^-; anil ptTlrct c'on\c[iirnc{' arc dt-ircil, tliis
Clark .Jewel \\n-^ no eipial. Hesides u{)per hukinii oven, large
broiler and warniinii clDsct, it lia^ an aiMitioiial oven and
a small broiler underiHatli the eoijkinj^ top. A cake baker
plate, a solid euver, and an o[)en «rate are furnished fop n-e over
the reversible burner in the small broiler. A hood can be t'ur-
ni>he(l which connects with the chiiimey and carrie- olT (he
steum and odors of the cookiny;.
Tlie linin','> of the ovens an 1 t!u> br.iilers, al-o the drip tray
and broiler pans h.aye a heavy coat of liuht trray enamel —
KMiooth as srlas-; -casilv cleaned— sanitary and rust proof, 'i'he
{rl:i'^-; [)anels reveal the liakintl »". Ithout openintt the oven door,
liakins: oven-, ami larLie broil.-r, each \S\ indies wide, IM inches
deep, 12 inclie- hi'.,di. Warmiir/ el )set 2(4 inches wide, 17
inches deep, id inche- hiiih. S-i./.H broiler H inches wide, 18
inches deep. 7\ inche> hii:h. (>!i!m,1,. measurement GSi inchp.s
wide, 2!»i inches deep.
^"- ^■^^'■^ S;]12.00
!2o (tf)
N'o. (::',s:i ami llon.i
BONK S'K)( K S()ll»
1' 11 IS. of hones
I carrot
Salt
2 r|imrtH water ((.-oUl)
1 onion
\Vif)e tilt' hones, rcninvc all fat. Saw into small
pieces, ami put tln-rii into a saucepan with the salt and
water; l.rint: tlieni slowly to the Ixiil ami skitn otT all
sciini; then add the viuetal.lcs wa-hed. peeled an<i
scrapeil and cut up into t;ood si/ed pieces. Sitnrner
slowly for 4 or 5 hours, strain through a sieve, and when
Cold remove the fal.
Stock may la- ke{)t a dav or two, hut in warnt weather
should ho hoiled u[) e\'>ry day.
MEAT sroc K sorp
- 11 >. shin of heef
Salt
1 small caiTot
W pints cold water
I onion
'. a turnip
Cut the meat into small pieces; wash the hones.
Put all into a saucepan with th(> cold water and salt ; hrinj:
to the hoil; skitn well, then add th(> vej^etahles cut into
small pieces.
Simmer for I hours, strain through a sieve, when cold
remove the fat.
STOCK FOR ( LKAli SOll*
This is a simpl(> way to clear any eIou<ly stock.
Peel, wash and cut up small thi- followi"n>r ve^etahles:
Put these into a clean and dry stewpan with a sprig
of thyme and marjoram, a spri^" or two of tarragon,
ehervie, G pej)percorns, the white and shell of an ef,'g, a
15
little Ictiinii juice, and a t.'a-iinuiifiil of \iiifi;ar. Stir
litis with a ulii-k, ami aiM al...ut \ II.. l.-m href, (inelv
•■lir)p|)r'(|, iri()i>t<'ri('r| witli a little rnhl water. Tlieii put
ill the stock (from J to ,'{ .|uaits) which shouhl l.i' col.j
aiul free from fat.
MriiiK to the JMiil while whiskiiiir; remove irom the
Tir*', ami let it .simmer for al><Mit J(l luin.
Soasifrti to tusto with ^alt, etc., anil >traiii J or .'i times
throiiirh a (lean c|«)th.
AK IK IIOKK SOI I»
'2 jiHMts wliiu. s|(,ck iir I ]»iiit milk
\vai !• 2 lli.s Aiticli.ikc.-^
- onions I strip ci'lcry
' ''Jiy l«':il' I ti'asi»()oiitiil niiTv
I (I/. Imtirr powilcr
l'('])lM'r and salt
.Mi;iii(tii Wash the artichokes; put a talile iwMinfui
of vinegar in a l>owl of water and kee[) the ariichokes in
it as much as possihlc to keep their colour.
Cut the onions, celery and artichokes into slices;
melt butter in a stewpan, fry the ve^etahles a few minutes,
heiiiK careful not to hrowii them; pour in the stock and
l)oil till tender.
Hub through a fine sieve, add the milk, currv powder
and season. Hrinji to the boil and serve.
Time IJ hoiim.
CABBAGE SOUP
1 cabbage
1 oz, butter
1 small onion
1^ pint stock
1 slice toasted bread
Seasoning to taste
II)
1 teaspoonful y^ars-
ley (chopped)
1 pint milk
1 tablesi)oonful
sago
I'lit till .1 hiviir slcwpaii uiili water t>< Imil, >lin'«|
tlif caliliairi' and pill it in tlir Imiliny watfr In lilanch
fnr (i\i' niinulc-. Strain ami rctinii ralihajic to siuci-pjui
with iIm- 'iiilltr; jultl IJ nint' : 'lilinK stock, the milk,
oinuii an. I ;»s(.ninir. Cook k< "'^' »r I.') niiinili's; .sliak»»
in tlif sna< .iti'l lioil for \i> ,: unlrs tnorr.
^t<•(| liroml
Cut the loasKft iir<'!iil into >nmll |»ir(M's. put fh»»ni
into a tiiri' i' witli tlir pMr.|<-\- pmir IIm' ^unp over ihcrn
and "t'rw
'I'l HI. \ Inllll .
( iJKAM or ( kij:i{^ ^orr
•i lir.'KJN i>\' (•(•Iciy
.'< (>/.. Hour
1 pint milk
Salt . iic]>])('r
'. t('a.-]MMiiiful Mi^ni
I <!/. lull tCf
- (jiiarts stock
\ pint cnain
I.itllc iiulnici;
l'"li«'(| Of tna>ti'il liicad
Mkiiiok Wa-li and trim ttic celery, cut it into small
piece- and hl.aiicli in -li;:litly salted water; drain well
and return to the stcwpan with half thr butter; cook for
a while. IteinK <'.'ireful not to l.rown, add ;il>out J Ihe stock;
add pepper, salt, ami nutniej: to taste. ( 'over and simmer
for .'{(» minute-. .Melt the rem;tinder oi the huller in
aiKilher stewpan, adil the Hour and ltt<iid thonnmhly.
Add Ihe milk, stock, and partly cook(><l cclerv; .simmi-r
until celery is si.f) ; then pass the whole hroijyh a fine
>ieve .\dd the su^ar and more seasonir j: if iiecessarj,
ami lastly the cream; reneat without allov ny it to hoil.
Serve with toasted bread, or fried crouton
Time (ihn\it 1 \ hoiirs.
C'I>I:AI{ JIIJKNNK SOI I»
]iints elciir slock
1 St lip ('cicrN-
'. tiiiin'j)
1 carrot
I onion
l'(']>l)('r an sail
MKTiioi)-IVf)ar(3 the ve;;ct!il)les, and cut tluMii into
loiiK tlun strips like iriatches, l)lanch in IxiiliiiK water
strain and add to slock. '
dimmer for lo or 20 niinutcs. when it will be readv
to serve. Time \ hour.
CHICKEN BKOTII
1 sjnnll onion
1 to{i.s])()onful line
('lu)]>I)Ofl ])arsl('y
salt and ])epi)C'r
tl
1 chickon
2 (piails cold Avatcr
1 hiadc of niacc
1 toas])oonful rice (if
liked)
MiOTHon -Cut the ehieken into small pieces, break
Hie bones, scald and skin the feet, wash the neck, gizzard
UK liver. Put these into a stewpan with the ehieken,
fidd the water and .salt, brin-; to the boil and skim.
.\d<l the onion and mace. e(,ver and simmer W or 4 hours
Strain, brin;,' t(» the boil; sprinkle in the rice, season
to taste. Cook 20 mimiteK lonjier, add the parsley, and
serve. Time A hours.
J onions
1 turnip
1 o/.. luittor
1 tal)lcs])oonfid su«;ar
1 hoiKjuot garni
Salt
2 ll)s. mutton
2 a])])los
2 carrots
2 tjd)les])()onfids flour
1 tablo,s])0()nful curry
l)o\V(.ler
Juice of one lemon
Method -Cut the mutton into joints, peel and core
the apples, cut into <iuartcrs, prepare and cut up the
vegetables; put them into a stewpan with the butter
and fry till slightly brown. Mix in the flour, eurrv powder!
sufjar, salt, herbs, and lenum juice; fry for about 10
minutes stirrinj,' occasionally, then add ^'raduallv 2 quarts
of water (cold), and th(« meat; bring to the boil and simmer
2 hours, removing; the scum.
I'ass the whole throu^ih a sieve; repeat and serve
mth boiled rice. Time 2^ hours.
18
:ut tliciii into
oiliiiji; water,
rtill be rcadv
(•II
iiful finely
])arsl('y
i('])]i('r
)iecos, break
lock, jrizzani
the ehieken,
and skitn.
-5 or 4 hours,
rice, season
parsley, and
SCOTCH BROTH
4 11). nock of jnuttoii (\ (piarts cold water
1 <'"l'^'«t 1 tablespoonful .suit
1 •""'»" 1 tublospoonfiil choi)-
1 tiiniii) ped paislcv
2 tal)l('s])()()nfuls Scotch 1 piece celery
'*'^'''^'y i teaspooufui |)ej)per
Mkthod -C'ut the meat into small neat pieces, wasli
It m cold water and put into a .stewpan with the salt,
pe{)f)er, and water; keep it well skimmed and boil for
2 hours Ihon add the vegetables cut up into dice, and
the barley. Let this sinwner J hour, then add the parsley,
and .serve. ' •'
The meat can be left in the broth or taken out before
th(> vegetables are put in. as desired.
Time 2] hours.
TOM AIT) SOUP
iful 8u<faf
garni
H'l and core
cut up the
the butter,
irry powder,
r about 10
illy 2 (piarts
and simmer
and serve
1 tin tomatoes
2 luin])s of sugar
1 oz. butter
I'e])per and salt
Bouquet garni
1 carrot, onioii and
turnip
1 tables])oonful corn
starch
1 quart li(piid from
tomatoes
If not enough add water to make u])
into small pieces,
Mkthod -Cut the ves^etables
melt the butter in a stewpan and fry the veRetables'In'it
ainmt 10 minutes; add all the other ingredients, and cook
until tender; pass through a hn«> si.-ve and thicken with
tJie cornstarch; cook 10 minuteg
'8 an'J sei
ve.
19
( im:am tomato sorr
1 t ill tomatoes, or ( 1
tVcsll t011iatO!'S IltH
■jiiiit water)
] I i 1 1 1 1 1 1 i I k
1
n / . 11
Utte
i oliioli
I carrot
KoU(|uet uariii
! iiili (Tea 111
■J o/,. Hour
S;ilt and ]i('iilier to taste I l('as])0(iiil'iil l>akiim
soda
w
a'n)i
Ml iimi) I'm '2 (I/-, of liuttcr into ;i di'.ui strwpaii,
ii^li Mini cut up tlic vc^('tal)lc- into small ])icc(><, fry
it Id iniiuitcs willioul l>r<i\\ iiiuj:. iulil tin' tonuito
ami IxiiKjUct fjariii, and simmer jicntly 'M) miiuitcs.
Put the remainder ol' the Imtter into another sauce-
pan, mix in the Hour, adil milk slowly and hrini: to lioil,
omatoe-. a<ld the hakin^ soda, then add
M ram
th.' 1
the two mixtures to^iether, lastly the cream. >easoii to
taste and servo.
Tliitr \7) iHiinilrs.
LKX'i IL son
1 ])iiit reil lentils
2 sti(d<s celery
'2 (|iiarts water, (U' I jiin.u
1 otliotl
I o/.. iiiilier or ilrip-
(piart watei' aii<l
(liiart milk
alt and |ie]i]ier
Mr, iiiun .'"^uak tiic Icnliis over niy:ht in cold water;
cut up the onion and celery into -mall jjieces; melt the
l)Utter ill a stewpan. and fry the vcirctaliles till almost
all the fat is ahsorlx'd: add the lentils and 1 ipiart of
iter; l)oil geiitlv till tend
er.
Mram through a
fin
>ie\e; pour the pui'ce liai'k mio ilu' ~-,iUfe|)an. a
Id tl
rcm.iininji <|uart of lii|uid; season lo la-te witli -alt and
pepper, and serve. (Ireatly improved i)y the addition of
a little whippeil cream.
I I INI I ill 1 11 1\
•J(l
i*()'i ATo son
•2 11
ii ii.'ikiim
II strupjiii.
I»icc('<, fry
• toiuatoc-
tcs.
Ilicr ^aucc-
Wfl to l)t)il.
, tlicii ;i<lil
SciHOIl tu
- 1)/.. huttcr
»s pdt ;it (K'S 2 (Mlidlis
1 pint milk
I i^ill ch'.miii 1 (iossoilspodiil'iil
1 talilcspdiiiifiil >;i,no (ii- ciiiiN- pouilcr
'.■ipii»ca I lMMi(pi('t ^iai-iii
Salt ariil pcppcf
Mkihoi) W:i-!i. [ii'i'l and cut ilic p.itatms inter
slices. Mrlt till' hiittcr in a -tewpan: per! ami cut up the
onion; fry onion- and potatoes >li>ilitl\ in the huttiT,
utlil .s(.;i>oninfi. cover with water aiKl >irnmer till polatoe-i
are teiiiler, |.a-s tlirou-jli >ie\c: put Lack into pan, add
tlie niilk, curi-y powder, an<l tapioca, itoil 10 ininule-.,
taking care it doe- not hurn.
\\ hip the cream >h;ihtly, add and er\c.
(ireen pea >oup may he made in the -ame waw
omittinii ilie |>ota(oe> andCurry powder.
I'lmi iihiKit \ nil liiiiir
FOOD FOR rilK (iOI)S
or (irip
IpCI'
cold u.iter;
s; inch tlie
till almost
1 (jiiart of
lijh a fine
n, add tlio
!h -alt and
addition of
1 iHiif (liickcii l»(.iiill(ui 1 pint can imi.^hidntii.s
I ^iil \\liip]>c(| cicaiu
Miniioi) .Mix 2 tal)les|)ooiifuls of flour uiih a little
cold milk to thicken the houillon. Cut i not chop) tlie
mushrooms into pieces; heat iii a .M-parate sauce|)an.
When ready to serve mix nnishrooms with houillon
and cream. ,sea>on with salt and white pef)[)er.
J I
(\-ist Iron iiiid Stc'l ('.•i))iii('|.
\o. I).')M).
A very roiiif,,rtal)I(' cahiiiot (,f rnodorn doimi aii-l lut;.'
capacity.
It has inatiy filatures of convciiiciice.
Tin- I)akin.i: nvcti is lar«o as it is 18 inches s.niarc and II
inches hiKii. Th.. „v.mi heat is ...sily controlhxl. as all valve,
are in front.
The spaee l,el,,u- thr to,, i.urners forms a wannin- chanilKT.
Smooth castitii; and enameled panels in tlie (lo,,r< do i-ot
collect dirt.
•t
nsn AS FOOD
SpoiikiiiK Kciicmlly. lisli is Iohm .sii.stuiniii« lli.-in meat,
yet in (i>liitiii liMiiilcts wlicn' little or no animal fuod is
taken, the liealtli an<l vitjour of the inhaliitants are ex-
eellent.
The white fish, »•/:.: Sole, Whiting, Plaice, Haddock,
llalil.iit, liirliot, Hrill, i.inj;, Skate and Cod contain
little or no oil in their tissues, and are therefore of less
nutritive \alue, hut more easily dijiested than the oily
>-almon, mackerel and herrintr. ihe delicate (ihre «lf
the sole and herrinj; allow them to lie easily dit^ested ;
hence, their value in the diet of the sick and coiivalescent.
llerriiiK is said to he more nourishinj; than any other fish.
Oysters are very nouri^hinji and ea-ilv dii;ested in a
raw state.
rish that i^ not (|uite fresh may he improxcd hv
washiufi in vinei;arand water.
HAKKI) FISH
Butter a tin and place the fish on it; sprinklinj; a
little pe|iper and s;ilt over it. Butter a shr-et of kitchen
paper, and cover the lish closely with it. Place in the
oven, ;iiid when cooked, (it will take from 10 minutes
to ;{() mimite-. accord iniiiiifi to si/e) tak(> otV the paper;
I)lace the (ish on a dish and si)rinkle over it clio[)pi-d
parsley: ..train over it the li(iui(l in which tln' lish was
l>ak"d. ,S(«rve very hot.
Time nboiit \ hour.
noiLFJ) FISH
Put a -.auceiian or fish kettle of water on the fire to
l>oil. Clean t lie fish thoroughly in cold water, and put it
on to a strainer or dish. When the water is warm, put
the fish in with a little salt. (Then .should he enouyl
water to cover the fish. '.et it .simmer «entlv, from 2(
mmutes to 4' of an hour, accordinp to size.
>0
Skim ii ucciisioiially; wln-ii wi- find the skin is crack-
iiiH, \v(! sliull know tlio fish is done. Take it carefully
out, |il!i<'(> on a hot dish aiul garnish with out lemon and
parsley.
Serve uith [larsley and hutter or et;j; sauee.
TiiiK (ihniit L'O iniitutcufor fmli of 1 Ih. lutight,
nnow.VA) iiKiun\(is
(With Mustard Sauce)
3 ffcsh liei-rings (i wliolo i)oi)|)ers
1 ()■/,. (lour 1 onion
\ ])itit viiicgiir 1 teiis})ooiiful Jinis-
1 o/,. l)Ut1(!r lard
MktiioI) Cut tiie heads oil the fish, wash tliem,
<lry them in a elean cloth; notch them across with u
knil'e; Hour them ai.<l l>roil.
Take the heads and smash them uj), hoil thoni in the
vinegar with the pepper and onion Tor 1') minutes, then
stniin. Melt the butter in a saucepan, add the flour aiul
nnistard, a<ld th(> vinegar, etc.; cook till it thickens,
pour over the herrings and serve.
'J'inic i liuar.
BROII.KI) MAC KKUKL
2 niackorol
1 yolk of egg
Cho])])ed thyjiio and
ptir.sley
re])])or, salt and
breadcrumbs
N III meg
A little Hour
Lemon peel
Mktiiud — Cut ofT tlie heads. Pull out the rocs at
neck end, and boil them in a little water 10 minutes;
bruise them with a .spoon, beat up the yolk; add a little
grated nutmeg, lemon peel, parsley and thyme, pepper,
.sal', and a few breadcrumbs; mix all well together and
stutT the mackerel with it. Flour the fish well, broil them,
and .serve with melted butter.
Time to broil the jhh about 20 minutes.
26
BKOILKJ) MA( KKIU
>)
('lean a iiuickcrcl, \vij)c it on a dr. .loth; cut it
<.|>('M (iowii tlic back, l)iir>h over witli riicltcd l.iitfcr uiitl
l)ri)il. .Mi\ !i little finely clnip|>c(l parsley, pepper ami
-^alt witli half an ouiicp of huttcr; spicad oil the fisli, and
serve wrv iiot.
CUKAM JUKKI) I'Rorr
Clean the trout, put in pepper and salt and close
them, riace the fish in the [)an, with ju>t enoUf^h creum
to cover tlie tins, and hake I.') minutes.
( HKAM (A{\\\ von BAKKl) FlSII
Put into a snufcpan: 1 cu|)fid cream, diluted \vitl»
1 or 2 spoonful-, of hot water. Stir in carefullv 2 tal.le-
spoonfuls of hutter and a little oliopped parslev.' Heat
this in vessel overiiot water, pour in ^ravv from drioDini'
pun of fish; boil till thick. "
IJKOILEI) SALT SAL. MUX
Soak salmon in tepid or cold water 24 hours, changing
water several times. At tlie hour wanted broil sharply,
treason to taste, covering with butter.
IK)lLEO SALMON
A piece weigliing 6 pounds should be rubbed with
salt, tied carefully in a clotli and boiled slowly from j
to 1 hour. Serve with egg or caper sauce.
27
TO \'\{\ HUOOK rijori OK
oriiKR sMAiJ, risii
( 'lc:iii tlif iisli, Hiiil III ihctii li<> a I't-w riiiiiutcs \vr:i|i|»'ii
siiinly in a clean ilrv 'nwcl; scuson with .-"alt ami pepper.
Kitll in ciirn meal nr Hour. I'ry in luitter ami lanl.
Serve verv hot.
DUKSSKI) SALMON
■J slices smIjuoii ■_' iii('ln's
thick
'J ^ilu'ikiiis
',i (tz. hiittcf
1 sli:ill()t
I t:il)l(>s]HMitit'ul alicli-
()\'y sauce
.\ litiN' f(Hi.\ to thicken
2 onions
I cm rot
.\ lew pleselNed inilsh-
idotiis
.\ Httle cho))|»e(i ])al's-
ley
I ]iint st(»ck
.Mkiiioi) Cut up the onions ami carrots into thin
.slices, lay them at the liottom of a liakiny |)an with a
little salt, pepper anci I <>/. Initter; lay the salmon on top
of veiicaliles. cover ui'h liiittered paper, ami liake for
•W) minutes in a moilerate oNcn ; scixc with
l'l.\LIA\ SAICK
('ul up the sliallot finely ami li;ihtly fry in the re-
mainder of the iiutter; atM the parsley, ^jherkins, mush-
moms ami capers choppeil very line; add stock and
mix in a little roux to thicken the anchovy sauce and
|)ep|)er. Hoil these in<i;redient* for 30 mimitis; dish the
salmon carefully ttakiii;; care that no vejjetaliles stick
to it); pour the sauce ovit and serve very hot.
Time about lit tninntis.
'JS
OK
FUIK!) WlirriNCi
's wnippctl
iikI |M'[>|M'r.
Mini ImI'iI.
U liifin^s Frying' fat
I'!'.":- ;nnl liicailcrimihs
W.i-h, (Ir.'iii aiiii tlr\ llic tixli: nirl iiiti) slwipr; «'(tftt
Willi « '^u jiinl liniidrriimli-. .im' fry a umIiIch lirowii in dtTp
HKOILKI) SALMON
veil IiiU-<li-
)|)(Mi ]iats-
s iiitii tlnti
pan with a
1111)1. on top
I liakc I'nr
lla\i' ilir -Ifaks an inch thick; M•a■^(»ll witli pepper
aii'l -alt aiiil a Uttli* lemon juice; tie up in liiittere<i
paper, aii'l lip>il ^lowlv turiiint; once.
(OrU I HOI IM.OX
Thi> preparatirxi y;ive^ Imileil lish a lietter flavor
than when it is cKokeil in |)lain water.
I i|iiai'ts water I otiioii
I -mall ])!('(•(' of caiTttt _* lalilc^linoiifiil- >alt
I tal>h'>-]iooiil"iil viiicv:ai' I tcas])(»(»iit"til ]i('))])cr
• liiicc nf half lemon lioiKHiet nf sweet
A lit t le wine if liked heriis
■J chtx'e-;
Tie the unions, earrot, eIove> ami sweef herlis ill a
\i\>->-i> (it' iiiusliii. ami put into the water with all the other
iii'jrieilients; cover ami boil slowly I h<iiir, then put in
the tisji. ami eiMtk a- for plain hoilinu'.
■ in the ro-
kins, tiuish-
>toek anil
sHUce ami
■■s; ilish the
tallies; stick
CrUKIKI) ( Ol)
ll'>. c(i(l 1 pint white stock
"/. hiittei- 1 tal»le,s])oonfiil (loiij-
lalilespooiifiil lemon \ t aliles])oonfiil ciu'iy
juice jiowtlef
>iii;.ll onion Salt .i)e]»])e!' and cayj'iine
29
Wash and dry th(3 fish; cut into pieces about 1 § inches
s'jiiaiy. Melt the l)utter in a stewpan; frv the fish
sii«litly th(>n fake out and set aside. Add" tlie slieed
onion, Hour and eiirry f)o\vd(T fo the Ixitter in the siv.w-
F)an and_ fry !.") minutes stirrin-r continuallv; pour in the
stoc'k, stir tnitil it boils; let it simmer gently for 20 minutes.
Strain and return to stewpan, add lemon fuiee and season-
inR to taste, briuK to boilin<r point, add the fish, cover
eio-iely and draw asid(; for h an hour, or until the fish
becomes thoroughly blended with tiie flavor of the sauce
Mir occasionally. Dish up and serve with hoiU'd
nee. I he remains of cold fish may be used, an.! almost
any fish may l)(> eurrieil in the same way.
Tiini 1 k hours.
1 (loz. oy.sters
^ 11). show i);istry or
Jiiushed i)()tutoes
Nutnic'r
IISII PIH
\\ 11 »s. cold fish
h i)irit moiled huttor
saiico
Salt pep])er
MKTriOD-'Iake olT tlie beards of the ovsters and let
them simmer in a little wat.'r for a few iuinutes, then
strain and mix with the ovsl(-r li(|uor. Cut the ovsters
inti. sniall pieces; divi.lc the fish into larj^e flakes', put
iialf (jf It into the dish, lay the ovsters on the top, season
With salt, pepiH'r aiul nutm<>{:, add the melted butter
sauce, cover with the rest of the fish; cover with short
crust pastry, or if potatoes are used, season the potatoes
with salt and pep[)er: warm in a saucepan with a little
butter and milk, liake alxtut i, an '
oven.
Time 1 ! hours.
hour in a moderate
COD HKCFIAl FFK
1 11). cooked cod .^ pint white sauce
Hutt(>r, l)re:idcniiiil)s Salt and pepper
1 t(>as)»oo!iful imishroom sauce
h teas])o()nfiil anchovy esseiu-e
A teaH])ooiiful jiiade mustard
30
MKTiroi) -Free the fisti from skiti mui hotic^ an. I
sr|Kir:itr it into lartro Hakes, make the white sauce as
ihrecte(l, adil iniishrooin and anchuvv, mustard, salt and
I)ep[.er to taste; put in the fish. Mix and put into a hakiii-'
dish, eov<T with l>rea<icruinl)s, place small pieces of I, utter
oM tof). and l)ak(> till nicely l)rowiied.
Time to hikr nhont lo minukn.
2 lobstci's
siiinll ]){(•(•(' of hilt tci-
I t;ilih's]»(»(»nfiil Hour
I'i' li Stoclv
P('p])('i-, salt. ra\(Mui('
s])i('os
I Imtich ])arsl('y
Jircadefiuiihs
Mi:niOD— Minco the lohst(>r rather fine, add the
seasonms to taste. Melt the hiitter in a saucepan
I'lcnd m the flour, then the lobster, and a lilti.' ch..pped'
par-ley; add enough fish stock to make the mixture Ir.ok
like minced veal, draw to sid(« of fire .and add the beaten
yolks of ejTfr.s; put aside to jjet cold, .-shape into the form
of corks, e<m and criiml) them ajrain heiim careful to
retain the shaix". Fry in deep hot lard.
Tiiar tn frij 10 nuniitrs.
LOBsiKR .\i:\v]5rR(;
li medium sized lobsters \ tal.lespoons Imttei'
LMalilespoouH brandy 2 tahln.spoons sliorry
2 tiiblcspoous siilt ] teaspoon pep])er ^
'. pint cream I yojks of coos
_ Mkthod— Cook the lobster and when .-ool cut into
pieces. Put the butter into a saucepan; when hot ad.l
lobster and cook 5 minutes, add pe[.|)er, salt, bran.lv and
sherry; simmer T, mimit.-s. Heat up yolk, and add to
cream, pour over the lobster, an.l stir eonstantlv for U
nuiiutes. herve on a hot disii. * '
Time {(ifter lobster is cooled) 15 minutes.
31
JiAKKI) LOhSTKR
I cMll Inhstcr
■I <'U]) lircadci mill
Suit ;ni(| ])(']»j>cr
I
<'ii]t t iiiii cream
I tcaspiMitil'iil Iciiioii
lice
MhiiiuI) I'm the li'iiioii juice (ill |fil)>icr tiK'af. then
.i(l<l t(i crcaiii Miiicc; alluw it to just cdiuc to lioiliiii^ point.
I'lit itiK. .1 liakiiifi (lisfi, cover with fine lireadcrurnlts,
t)la('e sniall pi'ce- ot' imttcr on to[), hake lo minutes.
i:s( all()im:i) ovstkus
I L' lar.i!,!' oystci'.s
Lcmoii iiiicc
''\ tal»M's]iiH)iis tliick
white .sauce
White hi'eath'niiiili.s I'ejiper aiul sah
Mk
I'llOI)
lit
inch ilie oysters in their own M(|uor,
remo\c the beards ami cut in halv(
Strain tiie Hcjiior into lh<' wiiite sauce, an<l hoil till
siiflicicntly re(liice(l, then add lemon juice, .salt and
pepper to taste.
linish S or !( small scallop shell> o\er witli nielte(l
liiitler. c<i;it witli breadcrunil).-.; di-triliute the o\.-tcrs
i'i|ii;dl\, pour over the sauce, cover lij;htly with liread-
cruinhs, ])ut small pieces of butter on top. and bake till
iiicelv browned. Serve hot.
7
inii' 21) niiiiut(s.
ovsTKR sorrrM.F
ifc't' ()\stef,s
2 ()/. !)llt tef
L' .^inall whitings (1 1;
1 \ oz.'^. (Itmr
J pint milk lalioiit ) [ «iill cfeam
1 (lesscftsptioiil'iil ;ilich- ■'> ejijis
»>\'\* essence
M-asoiiiiiii
.Mi: I not) -Skill the wliitiiix. rf-niovc all nicat f
tlic liiiiic. atul tiiniiiil in a nmrtar.
Melt the utter in a -^l
mm
a will
Ic >t
irniii; all the tiiiu
• ■\vf)aii, a<l<l the Hour ami
l!ini()\c tlic hcards from ilic o\ >)
ilifc, and put them into the miMun
.-all. |«(.|)|)(.r. and nutmru;, work in the v<ilk< of
aiiclio\ y i'-<('ur(\ atid pounded li^^li.
er-. cut latter into
>ea-.on to la>te with
("JL'Z. the
\Vhi<k whites f)f (.;rjrs to a .stilT rroth. and mim'l.
tlieni carefullv with tl
le mixfure. I hree parts hll
oiilllf' tin and steam I.") minutes; remove f
a
MTve with a white sane-
rum moiilil and
O^STKU PAT'I'IKS
]iiirf ]»a.-l('
-(>/.. lull tcr
^ <»lk.s (it I luce ciiii.s
'. ,i;ili ercaiii
-?l oystcis
i M/. Ilniir
1 I'int tlvli >iuck ur
t<':is])noiitul Ifiiioii Salt ;iii(l ]n-])])
IHlrc
I'ai-.sl
('\'
M
II HMD l.'oll out tlie paste to \ inch inlhiekiie
;<n.l Manip .Hit s or !t rounds '2\ inehVs diameter, l.nisli
nake an inner rini: to about
er uitli lieaten i-\iii, and t
: 'lie di-pth of pastrv. I inch in d
>\en "JO
"I- ;.(i minutes icrno\c aiifl tak
lameter. Hake in hot
e care of t(
I' "lit liif M)ft in-ide. ke<'i) warm till required
.M
nwhih', put oysters and li(|U(.r into a .siiieepan
''"'"'■"put li.|Uor a.-ide, remove heard
i'liie,' lo hoil, drain
ir )ni oy.-ters, and eui in t
wo.
.\l.lt
minute
l»ut ter in ^tewpan, ad.i Hour, and cook for .', or 4
pint. ~-tir until it Ix
<»\Kter hijuor and i'lioiifih milk i
o ma
ke i
ere
im. \(>!ks of e-,'tr>, lemon juice, and
Ml liner tor 1(1 minutes, add
-easonini; to taste
-immer -ently till yolk, of e-'. thicken; put in the
"vsrers hll the paste ca-..., put on the cowr -arni->h
witli parsloy.
Time \ hour nftir nnfftt /.s itindi .
:i:i
MAYONNAISE OF SALMON
Cold l)()llo(l salmon Lettuce, (•u('uin})er,
Beetroot, (•a])('i's Gherkins, boned an-
Hard boiled e^,i;;s chovies
Mayonnaise sauce
Mkthod —A inayonnaiso of salmon may consist of a
largo centre cut, a thick slice, or tlie remains of cold
salmon cut into pieces, convtsnient for serving.
In all cases the skin and hone must he removed,
and the fisii c()m[)letely maske<l in thick mayonnaise
sauce, the stitTeniiiK properties of which are greatly in-
creased by the addition of a littU' li(|uid, hut nearly cold
aspic jelly.
When procural)l(; a little endive should be mixed
with the lettuce, as its delicate feathery leaves greath'
improve the appearance of any dish of which it forms a
part.
Mail}' other frarnishings, besides those mentioned
above, may be used. Fancifully cut thin slices of trufHe
are p;irticularly effective.
DEVILLED ( UAB
1 eui)ful crabmeat 2 tablespoonfuls line
Juice of one lemon bread crumbs
\ teaspoonfid mustard A little salt and cay-
1 cup butter cnne
Yolks of two hard boiled cirtjs chop])ed
Mkthod— Mix 1 teaspof)nful bread crumbs with the
crab meat, yolks, seasoning; and l)utter. Fill scallo[)
shells with mixture, cover thickly with crumt)s, and bake
till nicely browned in quick oven.
Time about 10 minutes.
FRK ASSE OF OVS lEllS
Drain 50 ovstcrs, cover them with cold water and
drain again, \fake a rich cream sauce, season highly,
put in the oysters, stir until the edges curl. Serve at
once.
34
JN
limber,
mod aii-
msist of a
IS of cold
removed,
ayoniiaise
;rcatly in-
early cold
be mixed
L^s greatly
it forms a
iiciitioiied
III" trufHc
fills iine
.1)S
iiid cay-
iped
with the
11 scallop
and hake
POULTRY AND GAME
vatcr and
>n highly,
Serve at
HOII.Kl) ClfK Ki:\
I cliickcii I (iliinli
1 '. <!/. liiillcr I cannt
1 i <iz. Ilniir I hoiKjiirt ^aiiii
i ])t. stork Salt aiul ])('])i)('r
Mktiioi) 'I'niss the cliickcii for lioiiinji, [>iit in ;i
-t w|);ui jii-it lariic ciiiHi'ili t'> IidM ii with the l)'>iliii ;
>t(ick or water; atid a slice of ieinoii to wliileii tliellesh.
Iniii^ to a hoil and skitii.
Aiiil the ve«etal)les, cut into slices, huiLniet ;;anii, aii.l
^ra>oiiiii);, cover closely, and cook gently until tender.
Meanwhile, nielt the hutter in a smaller sfewpan,
ai' ; tlie (lour and lilend thorouiihly. pour in ,' [)int of the
slock in which tiie chicken ha> heen hoiled; hrinn to Imil.
and cook alxuit 10 minute-.. Sea-on to ta^te.
Hernovi- the trussinjr >trinn from the cfiicken, place
on hot platter, pour the >auce over and serve, Carnish
with chop|>ed parsle\-.
Tihk to Itoil (hr cfiicki II fioni I tn \\ hours lucori i ij
/'» xizr.
CASSKHOI.K OF ( IIICKFA'
i cliickcii
4 1)/. hacoM
- !»/. htittcr
1 small onion
2 tal)l('s])oont'iils iiiiisJi-
rooiiis
1 oz. (lour
l'('l)l»«M- and salt
.Mkthod- Divide the cliii'ken in joints, heat ', the
liutter in a casserole just lari^e enough to hold the chicken,
fry the hacon in it, ha\injr first cut it into strips; theii
put in the chicken, adii the r)nion chopped and the inusli-
roonis; cover, and cook slowly till slijihtlv hrownetl,
turn and hrowii the other side; add stock to l)arely cover
and season to taste. Melt the remainintj; hutter in a
small saucepan, hleiid in the flour, and add to the
chicken 1.") minutes hefon- s(>rvinjj;.
It should !)(> served in the casserole.
Titiif (ihdiit l\ //(>///>■.
37
ROAST ( UK KKN
' <'lii('l«'ii 2 or tJircc slico of bacon
■i l>t. slock I'lit for hiifstiiij,'
Salt ami ])('])])('i'
Mktiioi) -'I'niss till" cliickcii for masting, prick the
(!ii(ire surface of the brefist witli the point of a skewer;
skewer over it tlie pieces of bacon, haste well with butter
or (!rii)pinj,r, and roast in a niodcrate oven 1 hour. Jiaste
frei|U('ntiy, .'ind n few minutes before serving remove
the bacon for the breast to brown.
Serve with thickeiu'd brown ^ravy and bread sauce.
Time 1 \ hotirfi.
(HK KKN SOl'FFLK
i 11). raw chieh-n H oz. butter
2 whites of v<r<r J yolk
i l)t. cream ^ pt b^'cluuuel saiico
Pepi)er and salt
MKTiton— Pass tlie meat through a fine mincinc
machine; then pound it well with the butter and yolk
()f e^g, season with •'ep|>er and salt, and rub throufrl, a
line wire sieve.
Whisk tlie whites at e^fis stifllv, and whip up the
cream slij^htly, ami a(hi to chicken tni.xture.
Butter a plain soutlle mould well, put in the mi.Mure,
cover with buttered paper and .steam gentlv from 50 to t)6
minutes.
Serve with the white .sauce poured over.
Time 00 to •)() ininittcs.
BROILKl) ( IIK KEN
Sin^e, wine, and with a sharp pointed knife, bejiinning
at the back of the neck. Tuake a cut throujih the backbone
the entire lengtii of the bird. Lay open the bird and
lis
roniovc <'(tnt('iit> from inside. Cut out ril) hones, re-
iMo\(' l)re;istlione, then' cut llirouyh tendons at ji>ints.
Sprinkle with salt and peisper and place in a \vell-^^ease(l
hroiler. hrml 20 minut(t< over a clear lire. The tiesh
side must he expox'd to the (ire the jzreater f)art of the
time, as t lie skin side will lirown (luickly. Remove to u
hut platter, spread with hutter and sprinkle with suit
and pepper.
and pepper
liOASr WILD DICK
1 Duck i pt. I^spufriiole sinice
1 glass j)()rt wine or .luicc? of 1 leinoii
claret W atercress, salad oil
Salt and ])e]»])er
MKTifoi) Draw and truss the bird and roast in a
uoderate oven IM minutes, hasting fre(iuently. Make
the sauce as directed, ;it'.d to it the wine and lemon juice,
season to taste, and keep hot till required.
Serve the duck on a hot dish, garnish with water-
cress, |)revious!y well washed, dried, and .sea.soned with
salt, pepper, and salad oil. Send the sauce to table
separately.
Time ahoiit K) t)iinutes.
STEWED DUCK WEI II (iKEEX
PEAS
1 dtu'k
1 pt . shelled ])cas
1 luinj) of sugar
1 pt. brown sauce
1 s])rig mint
Lemon jtiice
.Mktiioi> —Parboil the peas with the mint and sugar,
drain well. Divide the duck into neat joints; make the
sauce as directed, add the meat and stew gently 4.'j
minutes. Add the peas 20 mimites before serving,
and the lemon juice just before dishing.
Time 1 hour,
39
KOASr !)!( K
L' due
S:i.
\ )>t. stock
'. o/. Ildiir
iM*' ;i'ii| (iiiKiii
^tiifl
in
Api
tic SMIlCC
Salt ;iii(| )ic)i])('
M
I nioi) Stiilf tiic ho.ly ut till- iliick^ Willi tl
•Ntiiliinu. ;uiil truss ||
Mi; l.;i-tc well with lioi fat, ami
'^oJist ill a niMdcialcK jiui (inch, al)(iin I
l'l<'CJIlCt|tl\ .
KHir, l>astiiii;
W
I'll 'lone. p..iir (.11 the laf tiorii tlu' l.akiii"
* I . . . . ' i" I • I '^
tliickcii the i;ra\ \ . if ilrsircil
till.
a-oii lit taste, ami
XTVl'
iiiH I /<; I 1 //,
1{A(;()1 1' OF \()\\\
I I'
•> I
ow
l». liain (»i- iiaeoii
-", (IX. llUttCf
<•/. Ijoui
1 onion, Jiiiciy eli(i|)|)(.,l Salt and j..'])]hm'
-Mkiiioi) I)i\ idc III,, f
111
a stcwpaii. fr\ the picco nf
owl into jniiiis; heat iji,. I, utter
Ilicii iviii()\(. ami keep liot.
Iiiul nil iiicc|\-
iiiowmd
I''i\' the iiiiinii -lightly, stir in the (I
lur. cook <rcntlv
till \\<'ll l.rouiieii: then a.ld the stock. Hiin.. tn l7,,i|
IHiuit. stirring cniistaiitly ; then add the fi.wrand I
cut iiiti) dice; cover closely, and
Serve with I he -;iuce poiiretj over.
lllLf
•aeon,
eook ;;eiitlv I [ hours
7'////f 1 '.
Iniili\
( I innKi) I'OWL
1
S(
1 fowl '2 ox. liutfcr
4 ]•'. water I a]»|tl('
salt and |»('i»])ci' I unitm
taliI('s]Minii|'ul (•' ry ])(i\\(|ci-
t('a^]><inii|iil (l(Mir
t('as}i(>(ml'ul (Ic^sicatt'd or iVc li cocoaiiui
t('as]M)oiiriil clmtiicy
t('as]iooiil'u! Iciiioii juice
tea>-|)n()iit'ul> erealii
une boiled fice
MktiioI) Diviilc.tlic fowl into small joints, fry tlictn
>liulitly in hot l>iittcr. rcino\c llictn from the stcupjiii.
I'lit in ihr onion minced, fry a little witliout ltro\vnin«,
mill the Hour and curry powder. Iilend Ihoronulily then
pour in the stock ami stir until lloilin^.
l{e|)lace the fowl in the stewpan. add tiie cocoMnut.
chutney, sliced apple, lemon juice, and salt to la-.le.
cover and cook y;ently ahont I hour. \\ hrn done, ar-
ranue neatly on a dish; add the cream to the -ancr. anil
pour over. Serve the rice sep.-iratelv.
'I'init I ^ lumrs.
JJKOILKl) IMdKONS
2 1)1' ."i ])i;i('oiis
Seasoiiiiii'-
Salad oil (U" oiled
luitter
MiriuoD- Split the i.irds down the hack and skewer
tliem into slia[)(\ Hrush o\cr with oil or I. utter, season
with salt and pepper, and hroil l."> to 2(1 mitiutes furnin<:
fre(|uently. Serve with tomato. m(i>hroo[u or anv
suitable sauce.
Time I thou t 20 viinute/i.
Delicious if cooked in a f)aper haj;.
11
I'KjKON IMH
2 (»r 'A ]ii;'»'uns 1 11). nuMp steak
\ 11). li.'iin or lean hacnij j ])t . stock
2 r^«is (liar<l l)oil('(l) 1 c^fi; yolk
Salt, ))c])])('i' iMilT ])astiv
MliTHui) ("lit «'U<'li pincoii info \ pirccs, tlio hocf,
liiuii, and cyys info slii-cs. I'uf tlicsc inlet iv pic dish in
layers scaxtnini; cat'li layer, and stuck In | fill I lie dish.
I'ut on the ('(ivcr, seal closely, ltru>h over with ihc Ixalen
egK yolk; hake in .a i|iii(!k oven till the paste is risen
and set; then cook al a lowei' Icniperat lU'e alio\il 1 hour.
Serve either hot or cold.
Tinic (ihoiit li hours la hake the i)ii,
JiOAS'l^ J IJliKEV
1 tUfkoy H 11). saiisM.uc meat
J A 11). force Jii(>at )i slices of liacoii
l'"at tor 1 lasting
iMirriion I'repare and truss the turkt^v, till the cron
with the saii>aye meat, make the forcemeat as (hrect il,
Hiid pill it ii'.to the body of the hird; skewer the liacoii
over the hreaNt; haste well, and put into a moderate
oven about 2 hours, or accordiiijj; to size; a short time
before serving remove the bacon, to allow th<' breast to
brown. Serve with thickened brown ;jjravy, and bread
sauce.
Timt\ for fdirUf Innje bird 2\ hours.
ROAST l»AirrKII)(iK
(See Roast chicktMi.)
Time to roast 30 tninutes.
42
iiOASr IM I HAS A NT
1 ])iioujsant J II). Ix'cf .steak
Fiiccl broadcrnnihs Bacon
Watercress Salad oil
Salt and ])('])j)('r
.MKi'itoi) 'I'riiss the liipi ill the siiinc way as ii cliickfn
for roast ill;;, only leaving tlif licad on. I'ut the >t('ak
inside tlic liinl, to iniprovo tlio flavor; cover the lireast
will) tlic slico of lia(Min, ainl roast in a moderate oven
al'out .")() tiiiiuite-, hasting freiiuently with butter.
i'etnove the hacon a few minutes before serving to
allow the breast to brown.
Serve on a hot dish, garnished with tlu> watercresH,
previously well wasiied, drit'd, ami seasoned with salt.
[X'pper, and salad oil. Serve with bruwii .sauce, bread
sauce, and fried breatlcrunibs.
Titfu; 40 tu .")() minutes.
FUICASSKE OF JIAJMUT
1 rabbit
2 oz. flour
Some white stock
1 cari-ot,
1 boiKiiiet garni
2 oz. butter
i I)t. milk
2 onions
1 or 2 strii)s celery
Pe])per, Salt
Method — Cut the rabbit neat pieces and wash
well in lukewarm water, place la a stewpan, with just
enough white stock to cover. Bring to boiling y)nint, and
add th(^ ve<r(' lilies, cut in slices. Add a litth ^alt, and
the l)oi et guiiii, cover closely and cook gently about
li hour.-. Melt the butter in another stewpan, add the
Hour, blend thoroughly, adtl the milk, stir till boiling.
When ready, take up the rabbit, keep iiot till required,
strain and add a good pint of the stuck to the white
sauce, press the vegetal>les through a sieve, and add to the
sauce. Season to taste, replaci- the rabbit and serve.
Time IJ hours.
43
KABlU'i' VIV
1 r:il)l)it
'. 11>. l»(M'f steak
J n». hacoii or ])()ik
I ]W. stock
M
i: I HDD
W
<Mit tlif txtrk and
i-h the r
tlilut, ami cut mt
slice
place tlicM' iiijirediei
" Miiall joint;
cef in small pieces, aiid the v^^s int
()
M) a pie (lisli in Ij
ivers,
sciisonm^r to tast.>. Add Mock to ,' till tin- dish ('..ver
with pastry. l,ru>h over with I.eaten e«^'. Lake in a niod-
• ■rale oven till the pastry is risen and M't, then re.liice the
Ileal, ami c(,ok more siouK'.
7'itii( Id liiik( \[ to 2 lioitrs.
KOAST IIAr\( II OF VFAISOX
Trim the joint; wipe it well with a cloth, ruh it over
with I. utter or clarilied drippinji and sprinkle with salt •
n.ver with a sheet of huttere.l kitchen paper. Make a
paste with flour ami water, roll out to a thickiie-s ,,|- '<
:in inch; wrap the joint in thi-. .md >,,d all openiim;
oarelully. lastly p.ack the whole in a sheet of well 1. uttered
paper and l.ake in a nuxlerati' oven for al.oiil li hours-
remove the paper and [)aste coverin-rs. haste verv plenti-
fully with hutter. and when nearlv don(>, dredge over it
some flour and a little s;ilt.
Serve with hrown ^ravy and re<l currant jelly.
Tinit 'A to I hoiirs\
"It IS an irritatinjr. nav more, a deepiv snldeninR
prolnlery (or a wise dvspentic to p(.n<ler: tlie super-
abundance in this little worhl of ours, of thills cookaMe-
and tlu) extreme raritv of cooks."
44
Four-BuriuT Cabinet Haiiiio.
MMnufacturcd (ius So. 2S1 K Si^S.OO
Natural (las N'o. 291 R 10 ()()
For "common .sense" li«litinn attachment, add .?1.(M» to
above list prices.
For porcelain enameled interior, add S1().(M) to ahove list
prices.
Crated Weij^lit 240 tl)s
Width Depth Height
Bakinj: < )ven IS" Is" 14"
liroiling Oven is" is" 10"
Extreme Dimensions of Uange o.'V J'JA" .")2"
MEATS
"Tlicii- ovens they with hak't meat'- cliokf-
And all tlu'ir spits arc turning."
Ii<ia-ts: Sec notrs (mi roastiim.
BOILED bi:kf
■ Si
Salt })eef
Onions, boii(|Uot f2;arni
Suet (luniplin,tj;.s (if
liked)
Turni])s, carrots
(Parsley, thymo, bay
leaf, ])e])])ercorns)
Method -Tho aitr'hhone, rotind, and hrisket are •\\\
suitable for iMiilinj;. Iti hoiliiitr tneat a ciTtaiii part of
the nutritivo ijualitios cscapo into the water, and tho
li(jU()r should therefore he utiHsed for soup, when not too
sah for tliat pur|)ose.
With tliis end in view, the [{([uor shoulil l)o reduced
to tlie smallest possible quantity, by usinj; a pot j<ist
larj;*' enout^h to contain the joint, with barely sufhcient
water to cover it.
The !neat must be skewered into a compact form.
The water in which it is immersed should l)e luke-
warm, unless the meai is vc.rf/ salt, when it should be cold,
to extract some of tht? salt. In either case it shouM i»e
lieated gfadually to boilinj^ point, and well skimmecl.
The onions sliould be left wliole, the turnips cut into
thick slices, and the carrots Icnrrtliwise into 2 or 4 pieces;
aild them after the liquor has been well skimmcMl.
When suet dumplings form part of the dish, they
should be added h an hour befon; .servin^j, the liquor
liciiifT pr(>viously brought to the l)oil. To serve, replace
the skewers with silver ones, pour .some of the li(iuor
round the meat, and j:;arnish witti vepetables.
Time 2(J to .'?() muiutis for each pound.
EXE'l'EH STEW
2 lbs. lean l»eef
1^ oz. beef clrij)])ing
2 or 3 onions
Salt and p('])])('r egar
1 teas])oonftil l)rown sugtu
i pint water
l\ oz. flour
2^tal)lespoonfiils vin-
lni»' iiii; swoicv I'.AlJ.s
^ o^-- ll"iir 1.^ ,,/. lincly .•li..].].c.i
1 tcasjMxdifiil >;ilt siU't
I t;il)l<'s])(»unt'lll (ilicly clioplx'd ]i;il>l('y
'. tc.'ispoonrul ])(i\vcrc(| iiiixc.l hell)-, "
', tc;is])()()iit'iil Icikiim jinwdcr
l.il t Ic |)('j)|)t'i'
MktiioI) -IJciih.vc nil the fal finm (li.. riir;it. uiid
cut info S or Id iiiccc-;. j)iii tlic trn'al intn a -I'-wiutr jar
with till' \iii('u:ai-. aiKJ place in a cool o\cii. Make'" t'lio
fat hot in a fryiriL; pan, fry tlic sliced onion aii'i Hour till
hr.)\vn, a'ld the water, hoil u[i and pour over the meat
in the j,ir. .-Reason, cover closely, and cook gently,
either in the o\en or on the stove, for .'{ Iiour^.
Mix th<' iniirediciits for the sa\-ourv li;il|s louciher,
add water to hind them into a stiff mixtion', ami s(^)arate
into 12 h.alls. Al.out II) n. -mites hcfore serviiii: hrintc
the stew to l.oilinji puint. drop in the halh and ~imtner
slowly 10 minutes. To serve; pile the meat into the
('.(•litre ol the dish, pour the ^raw over, and arrani:<' the
i>alls neatly round.
Time .'i.', hours.
vwA.Kv OF bi:kf
(W itil 'I'ollKlltKVS)
1* (I/. Imitcf
1 small onion
(') <»r S small loiiiaidi's
skililHMl and seeded
\ ]iiiit st()(d<
i t('as|M)(nil'iiJ Hour Salt and ]H'])])cf
\ tea.s|.()(infiil mi.x.'d I lal)l(',s])o,)ii (dio-pjied
heii. i.tif.sjey
■^'i-'""" 'I'lim and hind tin- lillet into m,,,.,! snape
l.',it the I, utter in a st,.\vp,in. and frv the fillet till nicelv
'""'•^^1"'' •■ill "ver; then add the .sliced onion, parslev
!S
hcrhs, and popper. Cover elosely, and let it conk as
slowly as possible for 2 hours liastin^j fre(|uently. Boil
up the stork, mix the flour smoothly with a little cold
stock. Stir in, and simmer eoiitinuo\isly 10 minutes,
stirring all the time. Half an hour before serving, i)our
it into the stewpan containing the meat, with the sliee<l
tomatoes. When rooked disli on hot dish, garnish with
the tomatoes, sea.son the gravy to taste, and serve.
If liked the tomatoes may he haked whole, and
placed on the di.sh just before serving.
Time 2 A hours.
CUJdiY Wnil COOKED MEAT
I tin tomatoes 2 small onions
1 lar<i(! a])])!(> 2 bananas
2 oz. soodod raisins 1 ]>int of stock
1 oz. l)iitt(M- Po])])or, salt cayenne
1 tal)les])oonful cinry ])()\vder
1 df*sscrts])oonful i(Miion juice
I doss(»rts])oonful fhtur
Mktmod— Melt the butter, stir iti the flour, rook a
little without browning, add stock, add the curry powder,
coarsely chopped onions, aj)ples, bananas, raisins, toma-
toes and boil gently about 1 hour.
('ut up the meat into n(>at pieces, add to the curry
1") minutes before serving. Season to taste with salt,
pepper and cayeime, and ilish in a border of boiUni rice.
Time 1 .J hours.
BEEE, BRAISED
4 to lbs. fresh l)risket 2 c.-rrots
of l)eef 1 tinni])
2 or 3 strips of celery 'A small onions
A bouqiiet garni h\h. ])utton onions
A few slices l)acon 8alt, stock
For the sauce
lA oz. butter l\ oz. flour
Stock
40
Mktmod Turn about J [)irit eacli *>f carrot and
turnip witli a lurjic sized praslijipcd rulfcr, put tlicrii and
the hut ton onions aside. Slice the rernaitider of the
veti;<'tal)les. ]m< fhotn into a stewpan just larjie enoufili to
take tlie ni(>at, place the meat on top of the vegetables,
cover with sHces of bacon, add the l)ou(iuet fjarni, a little
salt, and stock or water to n(>arly cover the ve«;etables,
put on a elosefittinj: lid, and cook as jicntly as possible,'
4 or 5 hours.
Meanwhile, heat the butter in another stewpan, add
the flour, .stir and cook slowly till nicely browned; add
the stock, stir till boiliim, season to taste, boil for at
least 10 minutes, strain and um".
The carrot an<l turnip dice, and button onions mast
be cooked se|)arately in nicely seas()M<'d stofk till tender,
and may then be either added to the sauce or dished in
groups around the dish on which the meat is .served.
Time 4 to ') hours.
BKKIVIKAK PUDDIXC;
2 ll)s. hoof stoak 1 tul)los])()()iiful Hour
1 toaspooiiful suit A toas])()()iiful i)o])])or
1 11 >. of snot ])astrv
.Mi;ru(jn -Cut the meat into neat, small pieces.
Mix the flour, salt, and pepper tojiether on a plate, and
dip each i)iece of ?iieat into it. Mnko the paste as di-
recte(l, cut off abnut a | of it, put aside for the lid, roll
out th(> rest, the size of bowl, which must be W(>11 jireas'd;
liiK' bowl with paste, put in the meat. s[)rinkle the re-
mainder of the.seasdniny; mixture between tiie la vers, and
leave s[);ices to admit water, thus i)reventin<.; the" jtuddinii
becoming too dry. Holl out the cov(>r. moisten ami seal
the edges well, tie over a .scalded and flowerecl cl,,th, boil
'^\ or steam \ hours. Ti'hk from \ to \\ hours.
POIi'lKRIIorSE S1EAK
('hoo.s(> a nice tendcT steak about 2 inches thick,
have the broiler hot. brush the steak over with melted
butter, sprinkle with pepper, broil till nicely browned.
Serve with horseradish, or horseradish sauce.
Time about 25 7niniitc.'<.
50
BEEFSTEAK UlSSE
1 11). frosli fillet uf hvvi,
(•li(»])]){>(l i'lnv
t'lio])pcd ])ur.sloy
.'} oz. but tor
Salt, ])('])])(>r
J'^^fi iiiul hrcjulcniiMhs
Mktfkid— Mix the hccf with tlic incited huUcr, add
salt, pcppor jiud H little choppefl parsley, make up into
small flat rounds; o^p and Nreaderunib them, fry in hutter.
Tinu about lo minutes.
BULLOCK'S iiivurr, srriFEi)
AM) JJAKED
A bullocks heart Veal forcemeat
h pint good stock Fat for bastinjj;
livil currant jelly
Mkthod — Wash the heart well in several waters,
cut away any cartila>rt' or gristle there may he at the base,'
remove the lohes and memhrarie, separatiii<i the cavities
inside the heart; drain, and <lry thornuj^'hly.
Make the forcemeat, stulT the heart with it, and tie
round securely with twine.
Have ready in a dee[) hakinj: tin 3 or 4 tahlespoonfuls
of hot fat, put in the heart, and haste it well ami fre-
quently; during the 3 hours it must bake in a moderate
oven.
Have the stock ready boiling, transfer the heart to a
Iwt dish and keep as hot as fxissible, drain the fat from
the bakiufi tin, sprinkle in a little salt and p<-pper, pour
in the boiling stock, mix well, bring to boil and strain.
Serve with red currant jelly, a little of the gravy
poured around, and the rest .served in a sauceboat.
Time 3^ hours.
Note — This i.s particularly delici(jUfi; cooked in a
paper bag.
51
SA^()K^ |{()AS'l^ OF UOIND
sii:ak
I'lour
A thick louiid steak
Onions
Salt and ])('])])(>!'
MKTHf)i) Tut tlic stcjik in ii short-luuullod fryiriK
pan, spn-ail over it ii Iiiy<'r of sliced onions, drcdj^c witli
silt, pepper and Hour, and over this lav thin slices of Imcon:
put in a hot oven for 20 minutes, heing rareful not to
let the haeoii Itiirn. At the end of that time add eiumuh
hoilin^ water to rover the heef. ''over the pan loosely,
and cook slowly for 3 hours, addinji more water if necp's-
Kary. When the steak i^ done, lif» on to a liot platter;
thicken the jtravy with a tahlespoonful of flour mixed
with a little cold water. Season to tas(e, boil for a few
minutes, pour a little over the steak, and serve remainder
in a sauce l>owl.
Time 3J Itu'irs.
BEEF OEIVES
U lbs. iillot of l)oef
or steak
1 1 oz. butter
] teas])oonftiI cinnani-
\'e;il forcemeat
1 pint brown satice
►Stilt, pe|)])er
Olives
into slices al)out I inches
the cinnamon and nutmeg
on tind nutjneg
Mkthoi) -Cut , the meat
hmn and '\ inches wide. Mix >.., ,.,..„
with tlie forcemeat; spread a thin laver on each piece (if
meat, roll up tightly, and tie securely with string.
Melt tlie J)utter in a stewpan, put in the olives,
and fry imtil lightly hrowned; pour away the Wutter.
a Id the hrown sauce (hot), cover closely and simmer
si )wly from Ii to .1 hours. When done arrange the olives
in 'J rows on a foundation of mashetl potatoes, strain the
sa ice over, or arrange them in a circle on a border of
mashed |>otatoeR, and fill the ccjitre with a pured of
b])itiach, or otiuT suitable vegetable.
Time 2\ hourts.
52
MUTTON (irAIUCOT)
*J II). TifV'k ond of Hint
toil
2 tunii])s
i ])iiit stock or water
I 1 oz. fliuir
J onions
- currots
1 oz. (Irii)])in<; or Imf-
fci-
Salt an<l ))('])])('r
Mktiiod ("lit the nuitlon into pieces, jind frv it
l)n)wn on l)otli sides in the drippinK. take (.ut the liieat
Jind iK.d tlie Hour. iiUowinjr it, to brown, jid.l the stork or
water Rnidtmllv, and put hack t!ie meat; stir till it hoiis^
cut up th«' vegetahles and add. season with pepper and
salt to taste; skim well. Let it simmer gently f(.r two
hours.
For serving, arrange the meat in the eentre. veiretahlo^
around, and gravv over.
Time 2 1 hours.
lUISir STKW
2 Ihs, ])otutoos
\ i! . onions
1 II). nock end of
iiiKtton
PepjKM- and salt to taste
Mkthod— Cut the meat into neat pieces, romovinR
the fat, and put it info a saurepan with ahout h a pint
of Wilier and a litth' .salt; let it come to holl, then
skim it very thoroughly and let it cook gently J aii hour
^^ash and peel the |)otatoes. cut thorn in half, peel an(i
slice the onions, add these to the meat with a sprinkle of
pepper and salt; cover clo.selv, and cook very gent I-
about 1 1 hfturs. ' . -s .
7'j"»l/' "2 fioijr.l
53
JJUKASr OF Mil TON, IU)IM:I)
( \N ilJi ( 'ii|)( r Sjujcc)
A IticMsf of itiutiod
I l;ilil('>])i)(Hihil fidcly
chopped SIMM
•Milk. >n\\ ;iml ]n']»])(>r
J ])iiit cajKM' .sjiiu'c
Stock oi' w.'ifci'
- tjil)l('s])oorifiils of
l»rrn<l<-iuiiil»s
J t al)l('spooMfuI
chopped )»aisl(>y
\ teuspoonful nii.\e<l
liorhs
When usinu- the hitter a(M I (.iiioti. I <-airot,
\ tuiiii]!, 10 peppercorns ainl salt.
MkiiioI) -IN'Hii.w till- l)oil(<>;itl(l !Uiv .sii|)|.rlliii)iis f,,l, '
llattcii the itic.u :iii(| s.msom it well. Mix the hrcjKlcriunl.s.
par-Icy, siict iiml licri.s with a yodd sr>;isoiiiiiLr of miH ;ii,,l
r)('|)pcr In^cdier and moisten witli milk. .Spn-uil tliis
mixture on llie m-at. mil up. jind I. in I ti;rl,fjv ^itli strin«,
pat It into tlie wiitiT wticn hoilim,', Mminer j;cntl\ for '»
hours, then serve with the niper sauc poured over.
Time 2 hours.
Mi'n'ox (HOI'S, J5H()iij:i)
I.oin of iiitittoii Oiled hiitiei-
Salt and ]iep])er
.Mirrnoi) Divide liie meat into (■lio|)s trim -lu-iv
:.ny superlliious fat; cire the end round, .and fasten
securely with a small skewer, I. rush ov.-r with the (.iled
[Hitter; have the broiler h >t, put uieicr th.- meat, turnirii;
.i or I times, .se.ason with pepper ami >alt, and .serve.
I'niic (ibtntt 10 iiiiiitil(s.
54
LOI\ OF MI r rox HONKI) AM)
sri II Ki)
A loin of jinifton 1 c^rjr
Milk, muiiic^^ SjihliDil iM'))pfM-
draw oi' saiicc
.'} taltlrspooiituls of hicadcniiiilis
2 tal»l('>])()(,tif)ils of (■ho])|)(>(l suet
2 tal)l('s|)ooiifiils (•lio].].('(l ham or haron
1 toaspooiiful jnixtMJ IkmIp-
2 tcas])oonfuls <h()])])(Ml ]»;ii>l('v
h tca.spoonful ^nalcd Iciiutti riiul
Mktmod— Bono the ni.ju. Irim away unv .stipcr-
fhiotis fat ami tlat1«.n with a rutlct hat or n.llitm pin
•Mix all the .iry iiiKrcdi, ids, |„.at up the •'utr. jind add
with cnoMnli nuik to moistfri (he wliolc; .s[)iva(l the force-
meat r.ver tl.r- -nuer surface of the meat; n.ll up tiditlv
and secure wit i. > n,,^. Hake the meat in a moderatelV
hot oven for 2 or 2\ hours according to .size, hustinu
fre-iuentiy s--ve wn'v hrowii sauce.
Time 2 J
HOASr LAMB
Liinil) when ronstuiK. recjuires more attention than
anv other kmd of meat. .\<. ,,art of it must he umlerdone
and to .secure this result without drving and hardening
the thiiHier portion to an undesirahle degree, much can-
is necessary.
The iiitenso heat to which all meat must first he
suhjected for a f.>w minut.'s is applied for to<. .short a lime
to atlect the colour of a j..int. kept constantiv in motion-
ami the suhse.iucnt hrowiiig and over cooking of any
part may he ohxialcd hv covering the meat with '» or 'i
tolds ..t well-greased paper, and hy fre.|uentlv hasting
I he gas oven can be easily regulated, and kept at
an even heat . '
65
LAMB (1 TLF/rs, BROILED
i l)int sliell(!(l pojis
S;ila<l oil i»r ImMcr
] ]>itif jTinni gnivy or
<l(MIli }i:\iU'V. iiliXU'O
!) or 10 (Millets vni
iVoiii the hcsf end
of the neck
MKTHot) Trim llic ciitlcts into ;i jrood shape. l)ru-«li
over Willi sala.l oil or tiicltnl hiittcr. hn.il ov<t or uikI.t a
«;l«'ar llainc for s or 10 niimifcs. luriiiiiK tlicm :{ or .} times
N-asoii liKtIily will, salt an. I p.^ppcr; rover the end of
••••fli iM.ne witl, a cut let frill, arraM«.- i.eatlv in a circle on a
t)order of maslie.j potatoes, s.-rve the p,-as in the (vi.tre
and pour tiie Krav\- around.
Tinii ;{(» iinniilrii.
LAMB'S SWi:i:'| HUKADS, I UIKI)
II'. .MV(M'tl.rc:i.ls if pint entvy. tomato
*'■-.- siiucc, or ;uiv other
liroadcnKiihs .sauce ])referre<l
Moiir Fryin^^ fat
Suit jind j)e])])er
^IKTllol. Soak the sweethrea.ls in water for 2 Ik.ups
chan-mii the water J or ;{ liin.'s; <lrain well, and put flu-ni
iiilo a saucepan with just enou«li water to cover tliern
a<ld a little salt, hriiifr to the l.oil, an<l cook «entlv for I'l
Mimules. then press Let ween J .fishes till cl.!. H..11
IK litly 111 tlour seasoned with pepp.T find suit, coat cure-
In l.v with .•«« :uid hreadcrurul.s, and fry in deep hot fal
till nicely browned. Serve the sauce .separately.
Timr to fry (> or S minutes.
m
PORK ( UTF.ETS
i) or 7 loan clio])s ]\ oz. huttor
1 lur^o onion cut In dice 2 sliccfs of ^M'latine
S:ilt. and }M'pjH.r Toniuto or a]>])le
suiice
Method -Trim the cutlets into nice sluipc and re-
move tlu- urcuter part of the fat: put anv hones, lean
IninnniiKs and the onion into a stewpan witli harelv suf-
K'lent cold water tr) cover them, ami hoil .'cntlv for at
least 1 hour.
Heat the butter in a .saut6 or deep fryiuK {)an, put
in the «'uth>ts, and fry slowly to cook thoroughly.
Strain th(> gravy, skim ofT the fat; ruh 'the onion
through a fin.- sieve, replace in the stewpan with the
gelatine, wliich is intended to give it consistency.
Season to taste, and brighten t! e colour bv adding a
few drops of li.iuid caramel.
Arrange the cutlets neatly on a dish, and pour the
gravy over. Serve tiie tomato, or apple sauce se|»arately.
Time to fry the cutlets, 20 minuten.
rJX; OF IH)KK. BAKED
A loj:; of poik Saj^o and onions
Stuffing Melted butter
\ ]»int of fi,vnyy Apple sauce
J)rip])in<^ for 1)astin«jj
Mkthod— Remove the bones down to the knuckle
bone, break then» into small pieces, and simmer then for
the gravy.
-Make the forcemeat as directed, pres-i it lightly inside
the leg, and .secure the opening. Score the skin in'narrow
strips, place in a baking tin, and bake in a moderate ov»-n.
Servo the gravy or apple .sauce in a sauce b(»at.
Time, 2.5 minutes to each pound of meat.
67
HAM, JU)IIJ:I)
lliitii water, lilazc. ur raspitij^js.
Miriiioo In clind-iii;; a liatii, a-ciTtain that it is
pcrfrclly sweet, l,y nitllliim a slialf> kiiile into it close to
' !'• l..ine: il. when the iuiil'e i- withdrawn, it has ati asirec-
al.ie sniell, the ham is jjood. luit it' the knife has a yreasv
:i|>i.eatance and had sineil the ham is had.
If it i- (h-> and sah. let it tvmaiii to soak for 2 I hours
••liaii^imr the uatei- fie.|iient Iv. This length of time is
only ne.e-siiy when the ham is vefv hai'd. from S t.. \>
hours Is Usually MiHicient.
Wash it thoioULrhlv cie.'in and trim awav all thenistv
or smoked parts which uould sp,,i| the appcaranct- piU
[' uito a st.wpan. with Millieicnt cold water to covt'-r if
hrm- It -ii-adually to hoilinu f.oint : and carefullv remove
the scum us It rises. Keep it sinnnerii.L' i:entl\ till tender-
he <^m;ul not tol.t It stopsimmeriii-rorhoil too.juicklv
UIk'h done, take out (.f the pot, strip olT the skin
sprinkle well (.ver with hread raspings. p„t a fHIJ ,,f ,.,it
paper round the knuckle ami serve.
If to he eat. Ml coLI it iv verv much improved in
llavoiir. l,v Icttm- ,, ,.,„,| i„ the uater in which it was
' '^•■'' I-1'Ik'I- sprinkle it witii hread raspini^'s, ,,r ^rlaze
Timr f„r Intm ir, u,Iun(j [0 //,.... } /„(///-.s'; h", //^ ")
li()nr:<; tit ^Miniuir (Ji nth/.
HAM, n\K\']\) IN I'APKu n\(;
A< a ham for h.akim: should he well soaked it shoiiM
remain 111 water for 'it least I'. Ii,)urs.
Wipe it dr,\. tri.-M c.-irefullv. and cover it with a
•■'"innon crust. taking' care that this is of suflicient tiiick-
lU'ss all over to k.-.^p in the irravv. Civa^e the ha.-, place
111 the ham s,,,l eatvfullv, put into ;, moderate .,vcn. and
hake for ahout I hours. Talv ..IT the crust, skin, and
cov.'r with hread raspmys. the ...in.- ;,s f,,r hoiN'd ham.
Tifni , iilniiit \ li()nr.s.
■>,S
uoAsr Fii.urr of veai.
^ Si'lcct a ni.'c (illrt. take out the hone, (ill un the space
with veal forcciiicat, also put a tjood layor unclcr the fat.
Draw it into ^ood shape, and tic niutidwith tape.
("ook ill a imidfratc oven, and hake fnMpiciit ly witii
butter. Time 'M) minutes to evcri/ ponntl of meat.
VEAL crTLKTS, FKlKi)
See Pork Cutlets.
VEAL ()L1\ ES
Tut up a slice of fillet of veal into scpiares <if ;{ in.-hes:
oil each piece place a thin layer of l.acon. Make a veal
forcemeat adding a little chopped onion, spread this over
each piece of meat, roll \\p Jiirhtlv and ti<' with striiii:.
i'lace them in a hakinj: tii: u ith 'enou«h veal stock or
water to cover the bottom of the pan. I)r<'d^e with tl(»ur.
and set in a moderate oven, baste fre.juentlv with butter,
cook until tender.
These are nice cooked in ;i paper ba;:. omitting the
stock or water and addinj; n small piece o( itutter.
Tunc, about 30 minulis.
VEAL criLF/rs, KROILEI)
■J or 3 ll),s. voal ctitlcts 2 . ibb'^jxjoiifiils of
Sail iiiul ]»(>])])n- to .>^iivoui-y licrlis
, ^J^^te .\ little "grjitcil init-
Ms^.-< jmd l)re;i(lciiiiiil).s jiice;
Mkthoo -Cut th.' cutlets about / inch thick, brush
tliem over wuh beaten e-y;: di|) them in bn-ath-rumbs,
seasoned with the herb>. pepper and salt. Told each
cutlet in a piece of well butteri'd white paper, twist the
ends, and broM over a clear (ire. remove the paper and
serve. Tinu about 20 minutts.
59
vr:AL AM) iiA.\r vie
I \ ll)s. lean voal
- oi- .'i liard hoilod ojisrs
I toaspoonful ('h(»])])f'(l
)»aisl('y
S«'a,s()nin«;
Il>. cookod ham
.. toah])(K»nful mixed
lu>ll)S
Stdck or water
Tastiy lor raised })ie
Mktho.) Cut (1,,. v.'iil int:. iH,it uiVccs. fr<.,. froni
Skin, a so th.- ham, armriKo in iiltcniato (avers, with slices
• •I hard l.<.il..,| ..jrjr. Season each laver wiUi salt, pepper
fKir.Jey, ami herl)s; eontinue this until the f)ie is i full'
eover and hake in a nioderute oven for ahout 2 hours
Timr ahout 2>| hours.
60
od
jie
orii
ces
icr,
ill:
VEGETABLES
y
JU)II,i:i) POIATOKS
A> ii ticiMTal riil(> it i> tiK.n- (■(•(.nornical f,, l,„il i„,tat.j<'s
IM thnr .kni>. , h.^y slmiihl 1... mtmI.ImmI .,uitc clrai. I.cfore
IxMiiir put on to lioil.
Potatoes shoul.l aUvay> l.oil yriitlv. aii-l the water
>train...| ofj .|,rc.-tly th».y arv tviuU-r. au.i \,i- allow,! to
inish fookinjr III theirowii steatii if tliev I. peak in the water
tliere is ^i-eat waste.
Opinions an- .livide.! a^ to whetlier it is Letter to
put thotn into eol.l or hoiliny water, tlio.e wl.o favor the
former ean mye no reason l.ut tl,at it is an ol.j custom,
wmie many win. have ma<le a seientfie stii,lv of the euli-
nary treat nu^nt of this vejr..tahle. assent wifh\'.,o.l reason,
that il they are put into hoilin« water, the clutenious
suhstanee imnie.Halely un.l.T the skin hardens, an.l
'hus prevents the water reacliin- the inner starchy portion
«.f the ve«etal.le, conM-nuenlly thev are m.,re ".Irv and
flowery than they would otherwi.^e he. Old potatoes
ake from 20 In :U) mnmtrs '„ l,nil, while new ones take
longer
To sirinn, 10 or l,") mi mitts.
To Imkt 1 hour.
MASIIKl) l»()'I\\1()i:s
I 111. lioilcd l)o!;iI(K>s 1 oz. hilttrr
I liill milk Salt
Mkiiiod -Kul, the potato.- thn.ujih a x-ive while
lot l.oil the milk and I. utter to^r.-iher .an.l while .still
l;oihn- stir m the p.)tal...... ad.l the salt and h.-at well
><-rve at ..nee. If ,.ol,i pot:it.M>s .are use.l heal them
iK'h.re ;i.ldiiij: them to the milk an.l l.utt.-r.
, !*'''■'."." ^■.•'^='^">^' •""' <abl.:i«.'s inuM he c...,k<".l in
phnt>, o l...ilin« water, with a tal.l..sp.,onful ..f >alt to. verv
half (all.m. M.ul them with tl... lid ..ff. an.l t., impn.ve
th.. clour a.l.l a salt.spuonful of l.akin- M„la t.. the hlulinc
water. ^
Tim, Small ail,h,„j, 20 /.* 2.'j minutrs. S,n;„js samr
liru.s.srls sf.nmh. Wt to 20 minutes. Conlnlowtr /H) to 25
mvtute.s. Dram welt.
m
CKLKin
W'lisli very tlioroiiKlilv, rciiKtvc the oiitsiih" I
and nil specks and hlcmislics. I
fav('>
reserve a>i imieli nf tli
i\c
^tnek as p()s>il)lc and cut ieii-^t liwix' into four. II..,.
leaily a saiice[iati nf >lij;lii|v sailed iM.ilin^r water, put
in 111.- celery and ronk /mm M) (o \{) minutes. Drain
well, (lisli (It) toast and pour •« white .saure over it.
StuU'ed Vegetable marrow
sriFFKi) M:(;r/rABLK mahuovv
I lllilllOW
1 o/. hrc.-Mlfiiuiih.s
.\ little milk
2 07.. ((tld moat
\
07.. CJIO
l.pod ]
)ur.s-
l'<']t]K'f ami .salt
lev
am
.MKTiK.n I'eel tlie marrow, eut it in half lenclhwisr
I take out the sejuls; mix the ?nineed meat, hread-
mnl)N. seji>oiiirm. p.arsley and milk together, fill ea<-h
li;ilf of the ma
anil lie with >tri
rrow, i)ut the two halves to^etl
•t^etiier ;i'.;am
ni:.
■||
e marrow ejin now either he steamed ;iml served
with iiielteil hutter. or l.aked ami served with hrown
»auce; if haked, l»;is|e oeeasioiially with hutter.
7
iim I Imiir to cook.
(II,()J{K AU ri( IIOKI
So.ak in eold wat
etuis o
IT olh
<s
er, remove lower leave-
rs. Cook in hoilinji salted water |.">
and eut
> iiiiiiutrs
until leaves pull out. Drain. Servo with Hrch.imel
•r II
ollandaise sauee or drawn hutter.
S( ALI.()I»i:i)(;i,()Bi:Ain'I( IIOKKS
l' vn\)s white .sjuico
1 cup huttcic.l eiiiiiil*
are hrown
L' cujKs cdokeil artic' v>k(
\rran);e in a booliop ilish and bake until eruml
»s
64
JKIU SAIJvM Ain I( fI()Kf:s
\\ iisli ami MTuli, coi.k ill Imilin'^ --altcil water. Sorvo
with iiiclt.Ml l.iitt.T ..!• \vliii<> -.aiicc. riicv mav l.c riiarin-
at«'«f with rreiioh dressing' uiul scrvod cnM.
ASPARACa S
Wasli stalk.;, snap olT all wliitc toiijrh parts. Tic
111 hiinclK-.. ('(M.k ill a (h'cp pan of hoilinj; saltcil water
.^taiKl hunches ii|>ri«lit for the first ten minutes. Cnok
•J) tn ;{() miniitrs. Drain. Serve on l.utfereii toast
ami spriiilJe with salt and [)epper. White sauee nmv
oe served with it. "^
SIIKLLi:!) J5KA\S
Cook in lioilin^ water nntil lender. .\dd salt after
first hour, 'lin f (-(.dkiiiu depends on aye i.f Leans
)rain. Serve with hiitter or ereatii saiiee. Mnia
Kidney or Aurieiiltur. 1 Leans may l.e eo )ked in this way!
IU)ILi:i) (iKKKN PKAS
(Irocn pea.^. mint, l.iittci'. s;>lt niid pci.per.
Sliell the fieas an<l put them into hoilinn water,
add a little >alt ami sprii: «>f mint and Ijoilwith the sauce-
pan uncovered from 10 to 2.j niiuntes aceording to age
and variety. Drain well, djsli in hot ve;retal>le dish
sea.son with pe[)i)er. add :i small piece of I. utter and serve'.
]U)1IJ:1) SIMNACII
'•i Uts. ^]»iii!icJi I oz. l)uttor
1 oz. Hour Salt and ))ep|)or
Mktiioi. I'ifk olT the <talks. and wash in n»ld water
till free from urit. then put it into a saucepan with the
salt and just enough water to cover the hottom of the
pan. liinl uncoverefj from lo to 'J.') minuhs occasioriallv
turmnt: it over ami pre^sin^ d .wii with a wooden spooji.
\< hen don.., niliit throujih a fine 4eve. put it into a
stewpan with thehutter. sprinkl.- in the flour, and .stir
over the tire for ."> or (i minutes. Serve verv hot with
croutons of fried bread or toast.
65
STLFl i:!) rOMATOKS
iHodiurn sizod loju- croutons of fried
tonmtoos Im'jid
i oz. Inittor 1 Mii:dl onion dio])po'l
Brown brcadt lunihs Suit and pq)])or
1 tublospoonful lincly <'Ji".].])p<1 cooked Imin
^ toMn-'^iooiifiil hreiidcrunihs
1 iH'i)!ew]>u.(nfnl ])rown sauce
I (f'^H^onfuI grated clicoso
1 teus])()onfiiI jincly dioitijed jnusliroonis
i teasi)oonful linelv c'lopjM'd parsley
Renu)V(! the stulk.s of the tomntoos, mul scoop .,ut
a imlo of the pulp u Un:. ,;• , a|i ,|i,. hI.ovc In^rcdionts
((•xcopt the sauce ..,.,, r)-(wlrruftil.s, m a smM pun ..ver
t »(• lin- iul.liim gradually sultici.-m l,ro\vn sauce to nu.isten
tlif whole; season to tasto, fill the toinaloes with the
nreparation, spnnklcMin the t.)p of each a few hrownecl
t)rea<lcrunil)s uimI bah- in a modmitr orr„ I", mi„uuH
berve on the croutons which should he eut rouii.i ^li-'htlv
larger tlian tin; tntnatws. *" '
STEWKl) (AH MOTS
('allots
i pint milk
1 oz. butter
4 pint stock
1 tables] Mill cream
1 oz. floiu-
Salt and ]>ei>per
Method--- Scrape tlu- carrots, put tl.em into hoilmg
water and cook rapidly till half don< train and cut tlu'tn
into rather thin shees. H,.at the huiter in a stevvpln
stir in the flour, add .ho stoek an.! .ilk and stir til! boifinL
season to taste, put in the slic.,! carrots and simmer
geml^ ,11 ten<^.r, stirr , ocasio.ally. Add ohe cl^ani
BOILKI) BEETS
Wash the \> L.-inff careful not to break the skin,
put tht«rn into a ,i .»f boiling water, cook until tender;
Hrnall beets 1 } ho,, h, larce ones 2i to 2i hours. If f ■. bo
served hot, (lip thetn uetitly into cold water, and rul> otT
the skin, cut into thick slices and serve with melted butler.
I'or pickles, salads etc., coo! before skimming. Keep
the .saucepan cio.sely covered while cooking.
SALSIFY OR OYSTER PLANT
Scmpe, wasli and cook until tender. Drain, mash,
sea.son and .saute'; in butter or cut in inch lengths, dip in
fritter batter and fry in deep fat.
BOILED ^LV(^\R()NI
fireak in inch pit-ces and wash, cook in boiling salted
water till lender. Drain, .season with salt, pepper and
butter and rve hot.
BOILED RI( E
^^ash 1 cup of rice and drain. Fill a 4 quart ^iiuce-
p.in half full of boiling salted water. When boiling rapidly
sprinkle in rice shnvlv so us not t(» stop the boiling. Cook
tdl tender 15 to 20 minutes. Drain well and i-lace in
an open oven to dry. Cooked in tliis wav each liake will
be separate.
67
POrA'rOKSAlKiUA'lIN
mil
|i!irlM>iI white nnfato*--^ Slice liijti atui
armnnc in hiyrrs in a Liitfcr.-.l piiMdiji^c <lisli. sprinklinii
I'licli layiT with l>ils of hut tcr and salt and [x-pfuT Covjt
the t<»|) lavcr thickly with iMitlcn-d an<l salted crinnhs
and Krate.l rlicesc. INnir iti carefullv nut to di.stiirh
the layers, a aiU of warm tnilk. (over and set in tlii'
oven and l»akf for half an hour, then uncover and hrown.
SlKPiilSK POTATOKS
2('ii]»siiui><lu>(lp(>tiit(K',s 1 toaspoon melted
1 t('as])(>oii liiH'ly clio])
])('(! ; I isle V
1 tal>l('.>-])()(>ii liot milk
l)a>;li Caxrmio ])('])]>(•)•
1 <'fr«
1 tal)l('s))()()n cold milk
butter
\ teas])(>()iijriato(iniit-
jiief-:
i ni]> left-over incut,
^n-oiirul
Hreadcrumhs
Mix the |)otatoes, hutter. parsley. luitinetj. pepper
and hot nnik tonetiier, salt to taste. 'Fake a small plate
place ! lal.lespoon hreadcniml.s on it. then 2 tablespoons
mashed potatoes, spread half an inch thick. Throuirh
the centre we put 2 teaspoonfuls of the meal we have
prepared, by uddmu a dash (.f salt, a dash of pai)rika
i teaspoon onioti juice. 1 t.-aspuon chopped parsli-v and
1 teaspoon catsup Mix this all together F(.ld the
fmtatoes all amun.! the meat, roll in the limidcrumhs
then m en- (1 cstk and 1 teaspoonfi,| ,„ilk heafen together)'
then ui I.H'ad crumhs. JVv in deep hot fat until liitht
blown.
If we have no left-over meat we cm purchase ), |b
half-smoked sausages and par-boil them.
68
COLD MEAT COOKERY
DKKSDEN PATTIES
Curry with cold inmt. (See Curry, with cooked
meat . )
Slicos of ])reiui 2 iii-
(!li(\s tliick
^ ])t. st()(;k
\ II). luini
Lemon juice
A little milk
1 J OA. butter
1 oz. flour
\ II). voul
I (xrir
\hi)iu[ (Munbs
.Mi:nioi) -Tlic patty case-; nrv U> he made of broad,
so tli.-y .should Ik« 2 inches thick; cut thetn out with il
round cutter, take out tlie centre not .luite tlirou«h, and
•MM hds for eaf h case. Dip thesi- in niilk, let thetn dry a
little, theti e^'f,' atid hrea.hruinh tliein, and fry a fiohlvu
lifiiuti in deep fat.
.Make a sauce of the flour, imtter and .stock, sea.son
with salt and pepner and a little lemon juice. .Mince the
veal and iiain, ami stir into the sauce, and tnak<' very hot.
I -'11 each patty cast« with the mi.vture, and place"a lid
oti the top of each; uarnish with a little par.sley.
'I'inK' nhoiit JO niittutea.
CiA'l I:AII of (OLD .MKAT
i 11). any cold meat
1 small onion
\ ^ill j^ravy
2 yolks and 1 wliite of
2 oz. breadcitimh.s
I o/. butter
1 teas])oonful eliop-
pt>(l ])af.><ley
.Mkthod -(irea.se a cake tin and cover it well with
brown hreadcruinhs to fortn a lining. .Melt the butter in a
stewpan, .slice the onion, and frv slightly. .Mince the
meat, and ad<l, blend tiiorounhly'; then turn into u bowl
find Hud the yravy, with the wellbeaten ep^s and parsley;
turn into the pn^paretl cake tin, and bake in a nioderato
oven { of an hour.
Time I hour.
n
SIIKPIIKUD'S PIK
I "•• '■'•I<1 "ic;i1 1^ ll».)M.I;itu('s (l.oiled)
I «•/. Imttcr ,.i (iii].j.iii;i I t:il)|('>)MM>iil'iil milk
l'('])l»cr Mild vjilt 1 onion
I t<■;t^)Ml(Kl|■|lj (if siljiiir
A litilc >;i\(iiv ir liked. (,r toiiiatu kctclm)).
.Mi:rrii>it liul. ih.. noialuc^ tlircm-li a >i(.\(.; riicit
tlif r.'il Willi the milk. mikI miI.I llir pittatm-s d. ii; i-in tin-
meal irilo >lic(s slic- ilic oiiiun. place in a pir .li-h in
lavffs, scasdiiiiiy twii lavcr; iiii\ the toinat.. kclcluii)
Willi a lilllf «iavv, |»(»iir over tlic iii<al. C.n.r with ihc
niasli.'d polalc. . sriinutli ami mark w itli t lie l.ark <.f a
luik; liakc in a xcrv moilcialc <i\cii aixiiil Id mimilcs
Tiiiii III mill lit' N
J{Ki;|- I'lil riKli:
:• Ii). n.|<l Im'c
^> ^dil milk
1 i'^'A
Paislcv
'A (•/. lioui'
■J tix.. liiiitcr
i*<'])]t«T anil s;ilt
I'Vviny- f'ai
Mktiiui. I'lvpaif .1 iii.-c li;iit l.aii.T with the Uniir
milk. I. utter an. I ciru; add a lilil.- sdl, l.eal u.ll. .Mine,-
llio I ',-( liiiely. Si'.asoii it uilh a little pepper an*! salt
an. a.l.i it i,, il,e l.aller. ilav." tli.- Irviiiji fat vcrv li.-t'
an. I «in.p m the mixture in small .pi.tntities frv a ij.il.ieti
l-r..\Mi hraiii on ti^Mie p.aper. an. I M'rv.- .tl ..nee, as the
fritters are lial'le In liecMme liea\>- with -l.in.linji.
Tinn III III/ it) II, in litis.
72
i"AK^
1 d('s.s'.'rts]Mj()nfiiI clin])-
poti )»aisloy
SAVORY MIvV'l' ROI.LS
' "'■ =i"y '"I'i '"OJit 1 11.. inaslicd ])(.tat()e.s
I h oz. flour
I tal>lrs]»(((mfiil iiu'It-
('(i luitlcr satire
1*«']>1)<'I' aiul salt
Method Mince the meat fiiidv, .s.-;isnri to tuMc
wit 1 pcpprr Hiu) salt, and a lift!., grated uutnioL'. Mix
wifhthr saiiro, ;,„.l .„i,l il„. p.rslov. IIav<« na.lv tl...
triaslHMl p.fat.x.s. uo.k into tli.in the iUmr, h. at m> tUv
<'«Ks;in.l ad.l. k. cpiny out ( nou^ri, t.. hnislK.vfr the rolls-
>.a.son to ta.st.', and stir over tht' fire in a >t.\vp.in till it
torms a stiff pasre. Turn on to a well n<.ui,.d hoard, and
roi! <'Mt to } ,n thi.k, nit into ..hlonj; piccrs. put a dessert-
-[> ".iifid (.f th<' meat niivtnro on eaeh, roll o^rr and s.-.|
the rd^'cs firmly. I. nisi, over with the U-aPn e.'it, i.i;.,-,.
on apasni hakinir tin, and hale in a hot oven til! i
litrht Ifown colour. .Sci \>' hot.
Time, bnkc 10 minuks.
lUSSOKKS OF COM) MKAT
\ il». cooked meat I <.i|| stock
1 t«'as])ooiiful flour A little onion
l';iisley. iiutiue^ Pe]i].er and salt
J,"'- """/• 1 ../. i.utler .»!• .Irip-
l'.}:,^s and ln-eadcnimhs l>inji, frying' faf
MKTUon .Mince th- meat finely, chop ur> the oni„n.
Mii.l try in a little hutfer <,r fat. then ;id.l the nu-at. .stir a
lew mmutes then add I teasp.K.nful floiir ami the stock-
add the seasonniK. Stir over th.. fin- a f.-w miniit '
-■■' on. omo a plate to (mx.I. Put the S ||,, ,,f Hour
"" a Im.vvI an.l the l.utt.r or dripping an.I nil. in with
n- tips uf your (iny.Ts, add uat'-r t<. make a stiff paste
"irn on to a lloure«l hoard, r.ll ..ut to \ inch thi<-k, ami
cut out in rounds; put some of the prepare.| meat it. ||h'
••••"fr.. of each. I.rush th- cdjres with e^y. .S-al urll
l.nish .,v..r with iM-at.-n egK. roll in breu.lcruml.s and fi\
in (lot deep fat.
To/rif about 10 minutes.
,'3
lUCE cu rr.ETs
i lb. rico
1 onion
i 11). Kuet
i lb. cold meat
tSalt and cayonne
2 oz. l)ieud(:rujnbs
Mki'Hod -lioil tho rice and stniiri it; lioil the onion
ami clioi) it up, chop the siit't finely. Mince the meat,
add if to the riee with the siu-t, oniiin and l)reuderiunij.s,
Kcasdii to taste. Mix well toj^efher with a little warm
Ktoek, eook a little to form a f)astr.
I-et tiie mixture .set: cut into the shape of cutlets,
coat tln'iu with e<:^' and lircadcnmihs, frv in hot fat
till >;ol(lcn hiown. Suilicicnt for 10 cutlet.s."
I'iiiie (ihout ;{() nii>ndcH.
TOAD IX-TIIK-IIOLE
1 II). of cohl beef, mutton or sunsaj.;e cut into
inch ])ie(jos.
4 oz. Hour
A little salt
1: oz. butter
\ pint jnilk
.Mi.TUon - Make a hatter with the flour, milk, crk,
.salt, and melted butter. Let stand 1 hour. S<'ason the
meat; stir into the hatter, pour into a well j^rea-setl baking
tin, and hake 25 to ."{O minutes in a modvratehj hot oven.
74
KitcJu'ru'ttc.
\<). |)JI2.
A ,„.u ,.al.i„., ., ,..„Htrucf..,| as ,,. ro.,uJr.. I.ut M inch,,
■I'*^'- i'n.ilinu pan and -inp Lay an. alMM.naMU.|.Mi.
1
EGGS
KCKJS SIR r.A PLAT
'^ ^^'K« 1 oz. hutter
Salt an«l ])f»|)])or
Mktmod- Lightly l.uttor a stnall oval (U.h in,on
wh.rh l>roak tin- ,.ps u|..,l... s.-ason iiKhtlv. u 'a K
hot <)V(.n I oKgs are just sot ; mtvo at o„ce. '
Time ahoiit 10 minutes.
CHINESE ECUiS
to tasto, lot stand a rnomont <..vorod. sorvo c.n tcast
ar"n^;h-''"'" " "'''" '''"''>' ^''"'"'«'' parsloy and th'y
Tinir 10 minutes.
L' <»/,
iXiGS A EA ( AKACAS
•^inoked l)oef
1 cup toinatocs
1 <-iiI) irralod choese 2 tahlcspoons Imtlor
'^^'^i^^*^^ A little onion juice
Cinnamon and cayenne to season
tho /'"''^"""-f'^'k over the hoof and .hop Hnolv, add
\ IHt X r;rH''""'T'."?'"" J"*'''' '•*"»«'"'>" and ..avonno.
coHhistoncy, ^firring well. Serve at onco.
77
I
fi
sco'K If i:(i(;s
|, '"''.^^ '•J'^K Hi''a(l.-nmil..s
crcmts of fried hiWuI
parts. Mioll tlic ojjiiM, brush Mi.in ovor with tlif> l).-itcn
VKK, arnl vw-\nsi> fh.,,, In the suushko „,rat, T r,« (.ttr..ful
fry II, .|..,.p |,„t fat t,|| n.cdy hrown.-.l. Drai, well, rut
liOMi m Im vcs, plu,.(, ,wh imif on onr m ih,. .T.>n!.-.s
(.amish will, ;mrs|,.y utui sorv. Tuuuau sauce is i.ice
MTVcd Willi this dish. «» »- IN ime
SCHAMIJLKI) i:(i(.S
4 o^K-s
Salt, ]>(']»))('r
1' .^lico I (Uttered toast
1 07.. htitter
('hoi»])ed parsley
2 teas])ootifuls ereain
or milk
m . .pp..- ami add th,. cnaiu. and pour into a stowpan
n nnI,i,-I, the butler has lurn nwltcl. Stir over tin- "
till I ..' nuxlur.' iM-uins to s.-t. tlu-n pile on Ihr '
spriiiklc Willi parsley and serve.
'I' I nil 10 itiinnlts.
fire
HAM AM) i:(i(iS
i^^^'es 2 tal.les])ooi,s linely
i tablespoon hrowiied ehoi)iM>d eooked
bread cniinhs jiatii
2 thi>les))oons white or ^ o/.. butter
bro\vn sauce .Suit and i)epi)er
78
M.Tiion -nutter miim souffl.^ uumUU, <,r .lofn
patty t.nv.. N^ason the luiin with m-pfM-r aw\ salt, an I
muiston with the suu.-..; a.i.l u f.-u- AnliL „f kotchut uiu
rent f.u- Uttip (■fts<.s with tl- I • • ."""'•■ ""^'
Pttoh Immk^ Cttr.-ful t<» kc't'p th.- \
ith th'' l»re«(|cnnnb.s, put aNin
»u(l Imk •! a nuKleratf nv.ri til
m the ca
riW' ir, /« _»() viiiiutift.
«ur»', break an t-mj in
' ' • •«|)rinkl«' hirhtlv
h'llicr on I'ach
„K.s art; Hot. 8t'r\f
SAVOIIV OMKIjyi
2 epgrf
Salt and |)e|)pcr
I oz. buttor
f'liM])po(l parsley
.¥';■'' "^>»7^/"'»l< t''o • to a h<,wl and heat well
nj h«ht Iv. a.M the pars!.. .,,.,.,!»«. an.l U hkc.U
ittle finely n.mee,! eo.,ke.i Have th.- I,.,tf,.r ,,„ito
hnt in he onieletpat., p„ur Ium-k's; wh.-n the ,.,|«,.s are
set an.l slightly hrown.-.l, l,n,.vn th.- imp.-r surface .sliuhtlv
iituler the hruiler ..r with a Hahiinan.fer fohl over in half
circle ami serve as (piifkly as possible.
Tim*' 10 minutes.
KCICxS WITH CIIKKSK
2 hud boilod eggs ^ cup grato<l ehoesc
i <'"!' "'J'k 1 t;it)lospo()n butter
1 teaspoon flour Huttercil toast
Salt and ])('pper
r«:ib^''*7"'^"r;^'^'*'' ^ 'y'''^^' «"'»'•*■ "f '>"tt<T, flour,
milk; then add the urat.-.l cheese an.l egcs ehopped fine
^«rvo on fluttered toast
79
MICROCOPY RESOLUTION TEST CHART
(ANSI and ISO TEST CHART No 2i
1.0
I.I
1.25
1^ 2.8
2.5
yo il'll^
1^ III—
2.2
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£: us,
2.0
l-l-l.
1.8
1.4
1.6
jd - APPL IED IKA/1GE
Inc
1653 Eost Motn Street
Rochester, New York 14609
(716) 482 - OiOQ - Phone
(716) 288 - 5989 - Fax
USA
ij
MACARONI CHEESE
2 oz. macaroni ^ pint milk
3 oz. grated cheese 1 oz. butter
i oz. flour Salt and cayenne
1 teaspoonful made mustard
Mkihod — Put tlie macaroni on to boil in sufTicient
cold water to cover it, add a little salt and boil till tender,
then drain and cut into convenient pieces.
Melt the butter in a stewpan; stir in the flour, milk
and seasoning, bring to boil, add the macaroni, and i the
cheese. Pour into a deep pie dish, sprinkle over a good
layer of breadcrumbs and the remainder of the cheese;
place small pieces of butter on the top, and place in the
oven to brown.
One-fourth can tomatoes may be added to the sauce
and makes a very delicious dish.
WELSH KAREBIT
1 oz. cheese 1 oz. butter
1 teaspoon made mus- A little milk or cream
tard
Method— Melt the l)utter in a small stewpan, add
the grated cheese, nuistard and cream, stir till thorouglily
melted, but do not let it curdle, place on slices of buttered
toast and serve hnmediat^lv.
83
CHEESE FINGERS
U(.ll out plain or pufT pusto into a thin sheet, cut in
lialf, .sprinkle i with grated choose, phice the other half
on top, roll H^htiy toKother to seal, then cut intostrips
1 inch WKJe and 2 inches l(,n«. place on a baking sheet and
bake in a tfuick oven about 15 minutes
CUJiJiV OF MACAIIONI
Melt tuu, tahlespoonfuls of butter, cook in it two
.sl'ces of onion until the onion is of a pale straw color, then
Jt't". two tahlespoonfuls of flour, one tahlespoonful of
curry pow<ler, one-fourth teaspoonful ,>f salt and a dash
Of pepper; when l.lende.l with the butter add gradually
one cup of n.ilk, and stir until boiling; strain over one
cup of cooked macaroni; two tahlespoonfuls of toinato
pulp may bo added if desired.
84
SALADS
"To make a salad, four persijns arc wanted:
"A spendthrift for oil; a miser for vineirar-
counsellor for salt; and a madman to stir it up." '
a
A very great varirty of salads may he niado, with a
little judicious care in inixinj? and seasoniuj?, from almost
all cooked and raw vegetables, and give u wicle scope
for individual taste and originality in tlie way of gamiMn-
ing.
The vegetahle.s principally used are: beetroot,
onions, potatoes, cabbage, letture, celery, cucumbers,
lentils, haricots, oi-ess, fresh beans, rtdish, caulitiower
and tomatoes.
AMIUIOSIA OX SALAD
Chipped pineapple, oranges, bananas, dates, marsh-
mallows a!i(l nuts. Line the small salad plates with
shrediled lettuce l(>aves, arrange the salad tastefully,
put a [xtrtion of sweet salad dressing on top, then a spoon-
ful of whipped cream and a red cherry. Chill before
serving.
DAISY SALAD
Boil 5 eggs hard, arrange crisp lettuce leaves round a
dish; cut the whites of eggs in rpiarters just large enough
to stand alone, arrange on the l«;ttuce in a circular form,
and put the yolks through a ricer in the center.
Serve mayonnaise se{)arately,
ASPARAGUS SALAD
Fifty heads of cooked asparagus. Let it remain on
ice for 2 or 3 hours, then coat the ti[)s with mayonnaise,
arrange neatly, and serve.
CUCUMBER SALAD
Peel the cucumber thinly, cut in ve.;' thin slices,
put them into a salad bowl.
Mi.x 2 parts of salad oil with 1 part of vinegar, add a
little chopped parsley, salt and pepper to taste; stir
well and pour over the salad.
87
i:(j(; SALAD
hiiid l)()iU'(I 0^^
1 ciis]) lettuce
1 tal»l(>])()()nfiil f;i])('i'.s
1 slice ((lasted hread
A few slices of boiled
beetroot
h tal)les]K)oiifiil vhop-
]»ed ])ai-sley
2 tul)lesi)o()iif\ils CI ('Hill 1 tal)le.s],()oiitul may-
uu liaise sauce
Cut the vnfTs across i„t„ niH.cr thick slicos, wash
HiK dry \hv U'ttui'v thor.H.Khiy, whip the- crca.i» stifHv
and a.M it, with i tcasp,m„ful (,f parslcv to tlw inavoii-
iiaisc sauce.
Place the tcjast in thv salad l.owl, put on it a layer of
nmyonnm.se and sjiee.i e«K, an.l continue this till the
•naterials are all used; jrarnish with the slices of beetroot
capers and the remainder of the {)arsley. '
i:\(iLISII SALAD
Slnedded lettuce
Must aid and cress
►Sliced tomatoes
\\ atercrosH
Sliced radishes
A few s])riuf^ onions
iinely cho])])ed
Mix the ingredients and serve with mayonnaise
sauce, or e-iual parts of oil and vinei;ar. mixed with a
little sugar.
ENDIVE SALAD
Endive Ci-ess
►Siiredded celery Boiled beetroot
Salad drevSsing
S<'parate the endive into tufts, toss these in the .salad
(iressm^; pile them hi^d, j,, ,, ^^,],^,i ,,„^^., .^,^,, ^j^,,
witli cress, celery and beetroot.
88
«■
POFA TO SA'.AI)
1 11». loan l)jic'on 1 1. ll,s. small ])()tHtoes
\ im'^^ir Salt and ]m']>)mm-
1 very small union (incly (•1io]»])(m1
1 tal>lp>«])o()nful (•li(»])po(| ])aish'v
1 tal)l(\s])()()nfuj mayonnaise sauce
lioil the potjitdOM in thHr skins, po<'l an«i .slice them
\vliil>t lir»t; fut the l)iic(tn iiit»» dice, fry it until nioelv
browiu'd. drain well from fat and put' it into ji howl
with tlH> onion and potutcK's. Season with salt aiid
IM'Pper. stir in tho mayonnaise sauce ami about 2 tahle-
sDoonfuls of vinegar. Mix carefully, so as not to l.rej»k
(lie potatoes, and s«>rve in a salad b«j\vl with the surface
8[)rinkled with the parsley.
SHRIMP SALAD
.Mi.\ a desired (juantitv of tinned or fresh .shrimp.s
with mayfnmaise .sauce, ad.l a little lemon juice, .salt and
l)e[.pfr. Arranjie crisp lettuce leaves on a lish. pour
salad |m the center and garnish with olives or sliced
tomato.
(OLD SLAW
Select a .small heavy cabbage. Soak it in cold water
about 1 hour to whicli ha.s been ad<led about a table-
spoonful of .salt.
(^it in quarters, .slice thinly, drain, and drj-; just
before servmg, mix with a cream dressing.
CIIICKEX S.\LAI)
Half a cold chicken, roa^t or boiled mince*!, to 4
t;tblr.sp.Mnful of "i ..t allow 2 table.sp(K)nful of .shndded
celery. 1 t4ibles|M>,>nful of finely chopped hard boiled white
of egg, 4 tablcspoonfuls of mayonnaist^ sauce.
89
1 (Je.ssorts])(>r»nful saliul 1 dcsHUi tspoonful vin-
oil ej^ur
A liithj ])('])])f»r and Milt
Mkhioi) \\'\\ flic iiiinccil chicken with the cdcry
and white of e^y in ji howl, noiir in the oil und vine^ur,
hult and pepper, und let ^tan»l 1 hour.
\N hell ready to serve, stir in the inavitnri.iise satico,
arrange on a dish on erisj> leltuee, ^'ariu'sh with olives,
gherkins, eajxTs and yolk ot ej^jj;; put through a fine .sieve.
( OOKKI) VKCiiriWBLK SALAD
1 small beetroot 2 or 3 ])otatoes
A f(!\v ^n-eeii ]K>as 1 head of celery
1 sinail caulillower
All these ingredients to ho cooked.
Divide tlu! caiiliHower into .small .spravs, cut the
beetroot and potatoes into small strips, and the celery
into .stnall pieces. IMace all the in<:redient.s in a .salad
})owl, pour over a nice salad dres^^inj; or mayonnaise sauce
and garnish with a bonier of lettuce, previously well
washed and diied.
Sl'lXACII AM) EGG SALAD
Cook the desired .iu;mtitv of spinach. (See boiled
spiiuich.) Press it into small individual moulds, and
when set turn out and jjarnish with hard boiled eggs
and curled celery. Serve the salad dressing separately.
LOBS TEU SALAD
Mix 2 cups of lobster meat with 4 hanl boiled egg.s,
chopped tine. .Marinates with French dressi?ig. Drain
and adii A eun mayonnaise sauce. (Jarnish with shredded
lettuce round, and olives.
90
SWEET SALADS
Sen Amhrosia on Salad.
GRAl'K FRUIT SALAD
Mix f.|uul (] mntitips of urape fruit with Knglish
walnut incuts, with i cu|) of wiue ilressiiig.
ORANGE SALAD
Cut () oraups in halves, remove the pulp and take
out all veins and sections; to the pulp add i cup powdered
su«ar and J cup finely cho[)ped mint, with 2 table.s{)oonful
each of wine, oranue iiiice, and lemon juice.
Sorve in individual glasses, ganiished with red
cherries and angelica.
1*1NEAI'PLE SALAD
Slired 1 pineapnle, add an e<|uul (juantity of whit«
grai)e.s, skmned and seeded and i cup EnKlish walnut
meats. Moisten with cream dressing, and serve on
lettuce leaves garnished with red cherries.
MIXED FRUIT SALAD
One layer each of sliced oranges, strawberries and
banaruis, shredded pineapple, spiinkle powdered sugar
between each layer, and let stand 3 liours before serving
FRUIT SALAD
Peel, cut in two, and take out the seeds of a good-
size.l pear, scoop out a Httle, and fdl the cavity with
small pieces of pmeapple, halved grapes, and banana.s.
berve on a lettuce leaf and pour dressing over.
91
No. 2s:i.
TlH'r|intr,.ilIustK...-(ll,(Touith istl,(..shortestofallf...ir-l,urm.r
short cabuu't ^as rai.cr.'s. h is so compact as to occupv no
more space than the ordinary style of single and donhlr o!en or
elevated oven gas ranges, inakitiir f)os>ihh.' the use of the eal,inet
style of jras ran«e with its many convenient features where
heretofore, on account ot hmitd th.or space, a less convenient
f>'Pf "^ .^!^"K'' .^^'"^ necessary The extreme width of this range
.only AU inches nevcTtheless. it has the same capacity as a
four-burner cabinet ran-e ot greater dimensions, the broiling
oven door is of the rolHng or semi-revolving tvpe. is c<,unter-
)alanced, and when lowered, disappears or slides binder the broiler
in no way interfering with thr op.-rafion of the surface burners
directly in front of the broiler. "unury
UrddABL!' gas ranges are furnished with porcelain enameled
burner tray and broiling oven< with 'porcelain enameled
oroiling pan.
SALAD DRESSINGS
MAYONNAISE DRESSING
^ pint milk or \ pint vinoji:ar
single creain a yolks of e^^f^s
1 tablespoonfuUufcar 1 "tahlespoonful
^ tablespoonful salt salad oil
^ tablespoonful mnstard
Mix tho mustard, sugar, salt and oil tojzpthor into a
smooth paste, add tho well beaten yolks of ecgs and tlu;
vmojiiir, lastly tho tnilk cr oroani; put into a double
bdil.T, and c(K)k slowly till of the consistency of custard,
stirrin<; all tho time.
This if tij^htly bottled will keep for sevcnil days.
SALAD (REAM
4 tahlcspoonfuls 1 tablespoonful vine
vrviun gar
1 teas])oonfiil fruit \ teaspoonful made
«ug'ir mustard
A little salt
Mix the mustard, sugar and salt smoothly together,
stir m the cream, and add the vinegar drop bv drop-
use as required.
m
FRENCH DRESSING
Mix well together, 3 tablespoonfuls of salad oil,
1 tjiblespoontul of vinegar, a little salt and popper. Keep
cool till re(iuired.
95
SAUCES
I-
CREAM SAUCE
;i teasj)oons Hc'clmincl 2 tablespoons cream
fiance 1 oz. hutter
2 yolks of ogf^'s A little lemon juice
Salt and i)e])])er
Mkthod— Put all the iriKrodionts oxfopt the lemon
juice in a small double boiler; stir until it is of the con-
sisteiu'v of thifk eream, pass throutili a fine hair sieve;
n'lu'jit, add the lemon juiee, and berve.
liE( IlA.MEl. SAUCE
til
I
2^()z. butter 2 oz. flour
1} pint milk 1 small onion
1 IxuKiuet garni Seasoning
1 sniall blade of mace
Mktuod Put the milk on to boil with the onion,
bouquet jrarni, mace. Melt the butter, add tlour. and
cook a \vhil.« wifjiout bro\vnirl^; stir in the hot milk and
whi•^k over the hre until it boils; let it simmer 10 minutes
M rain tliroujrh a fine sieve; put back into the stewpan;
season litrhtly with u little nutmefr, cayenne, and salt.
It is then ready for use.
APPLE SAUCE
1 11). apples ^ oz. butter
1 lemon juice and rind 2 oz. sugar
1 gill water
MKTiron --Peel, core, and cut up the apples, cook
luMu with the other inp;redients till tender, pass through a
sieve, or beat smooth with a wooden spoon.
99
ill
jn^KAl) SAl ( h
J ]iiiit milk
^ o/. liiUlcl'
1 "-Jrijill (Miinn
A t liick slice n\ liicad
(Mlinllt H ()■/..)
alt and jx-pitci'
lUKl
Ml
let It
iiioK Stick flic <ln\c> into the pcclrd oni
on,
siiiiinir in tin mill,- irilh f/ir Itrmd nhmit 15
nilniitis. iM'iiiir C'lnftil it (|..c> not hiirii; tlicii tak(M>ut the
onion mikI cIoxc-,, 1m;iI the sMurc .|iiitc' suwxtth; stir in the
Inittrrjirnl --:i<'-onin;:. ;in<l ^ri\r.
miOWS SAIC h
1 canoi
ntlKUl
o/.
Iniii
(>/.
Imit
cr Of
fat
.) ^ills stock or wator
Season in ir
Mkiiiui) Cut uj) the \ci:<'t;iltlc> int(. iliin -I
ami t'r\' tiicm in the i»uit
!(•(>
cr a lew inmutcs. add the Hour
an<l lct_ it lirown; >tii- in the ^tock, and let it
!."» tniniihs. Strain, and it is rcadv for use
Id
."^mifttcr
JU)ILi:i) ( rSTAKl)
]»i!i; jnilk
oz. siiyar
r>!-'
N'anilk
I essence
Mi.ri!nn Il(>iit the milk an<l pour it onto tl
>e we
hcaten efi^r.s. ;,.ld the siijiar and flavouring, pour (1
mixture into a ju^. or doultle boiler, and {)la('e h i
10
n a
pan oi' hot \vati>r over the iire. Stir until it thickens
cool, and it i
s reail\' lor use
10(»
iVov Jinilcd Mutt(.ll)
I o'/.. Inittcr 1 <>/. flour
. uills Ntock (»!• milk J tai»l('>)»noiis captM^
1 tal)l«'>])o(Hi caper
viii(»^ar
Salt
t!
tl
tl
MkTHOI) Melt the hllttn in ;i >tii;ill -t('W|);ili, ad.l
H' flour: cook a U-w iiiiiiuf«'s vvitliout l)ro\viiiiij;. add
ir stfM'k or milk and >alt ; Irt it h,nt .'> minuhft. Cut
If <-a| •(•.-•> ill liair and add with he vint'nar. Sniimir
nth/ J or :i minutes and servo.
(()\{\ S1AIU1I SAi:( K
(For Stcaiucd Puddinos, etc.)
•I ]mii milk
\ oz. suiirar
'. oz. corn ^taicii
MktiioI) iVt'l the It'iiioii thiiilv and put on to hull
HI tlic milk. Mix the coriistan-h with a httlc cold milk
«-tir int<» the hoilinti milk, add suuar and >ah ; rook at
'i(is( S minutes .stirriiii: all the time.
CKANBKUin SAKE
J cu])s >nirnv 1 pint wator
1 'iiiart craiiben-ies
Mkthoi) — \Va.sh the crunherrie.s and nut them on to
hull in a covered saucepan, and cook them until each
cranberry hursts, then remove the cover, add the sugar,
and n>ok 2(» minuti.s, uilhuut the cover. Do not stir
all the time tlie cranberries are cooking.
11)1
i*ausij:\ and Bur tkii satce
1 01. Hour 1 0/,. hutter
• Pf'" milk Salt and i)c])i)(.r
1 trfhlt^Hpoon ])ar.sloy
Mkthoi. Mdt the hutt.r, add tli<- lloiir; wlu'ii
.loi.dcd add tho milk, stirrinu nW rhr tiiiu', boil ycntiv a
U'Ay mii|utes, ad<l the finely choi.pcd iwirslcy and wason-
ing, rtnd It is ready 'or u.sc.
JAM SALCE
\ ])irit^water
1 tul)Iesj)oun laHpheny
or otlier ja;n
2 ta])Ies])()oiis sii^ar
A few drops lojiion
juice
MiOTHon -Put the KUKur and water on to boil, about
10 inniutes, then add the lemon juiee and jam, reheat
but do not boil altt-r the jam is added. Strain and serve'
LEMON SAUCE
i pint water
Yolks of 2 eggs
1 oz. flour
1 oz. butter
1 glass sherry
1 lejnoii riiul and
juice
Sugar to taste
MiOTHOD— Grate the lemon rind finely, sciueeze and
Btrmn the juice. Melt the butter, add the flour, cook a
while without browning', add the water and stir until it
bods, add sugar and lemon juice and rind; beat up the
yoiks of eggs with the sherry, let the sauce cool slightly
then add. htir until it thickens and serve.
102
CIIOCOr.A'IK SArC^E
i pint water 1 t('a.sj)oon vanilhi
1 oz. ripe flour OHHence
2 oz. fniit Mi^ar 4 oz. grRi! d chocolate
MKTHon I'ut the igar, flincolutc "r! ,,ttt<'r into a
Btcwpati anil stir until i; boil.-,: n»i\ tin* lie*' flour .smoothly
with a It tic cohl water and stir in. »immcr for 5 minues
I'ass through u fine straini-r, adtl the vanilla p.s.st'nce ami
serve.
DLICII SALCK
(For Boilrd Fish, Vcgotahlej-, etc.)
2 loaspoons vinegar 1 ])ay leaf
1 gill white yauce 4 white pej)perc irns
Volks of 2 eggs crushed
2 oz. 1 Hitter Salt
1 teasi)oonful lemon juice
Mkthod— Put the vinegar, hay leaf, [u-ppercorns
into a stcwpan ami reduce to half <|uantity; add the
wliite .sa\i('e ami hrinj; to hoil, remove the hay leaf and
add llie yolk.s of egg.s; when it hegin.s to tliickei. remove
from th(-' fire and strain. Reheat carefully, su that it
does not curdle and whi.sk in the butter l>y -iegrees.
Salt to taste.
IIOLLANDAISE SAUCE
CO
Id
1 11). butter
1 t('asi)oon 1 ugar
2 teusi)oonfuLs french
vinegar
Cayenne
1 teiuspoon lemon juice A little cream
2 yolks of eggs
Melt 1 teasf)oonful of butter in a small stewpan, aod
the peppercorns, sugar, vinegar, water, and cayenne;
boil until reduced to half quantity.
2 teaspoons pe]>])er-
corns crushed
2 teas])oonfuls
water
Salt to taste
103
vnwv pri)i)i\(i sArcF
Cn-a.n M hr^o tahlcspocnf,,! of huttor witl • ^
huJt cups (,f p.,w,l,.n.(J sij^ar and wl.cii Ii^r|,, ^,1,1 .^ |
;•..{» of fresh fnnt ,.hoppod, or of fn-.h itrrio^ mJ,.
I one and a
I rue
an
10}
lie and a
I li la [•;;<'
niashfd.
itc of an
ll
* fl
PASTRY
m
'M
I 4
CIIOUX PASTE
4 oz. line Hour 2 large or ii isiiuiU
4 oz, l)iitter eggs
2 oz. t^ugar ^ ])iiit water
Vanilla or other llavouring
Mhtmod — l*ut the huttcr, suj^ar jind water into a
\try clean saucepan, and wlien hoilinj; add tlie flour,
[»reviously well^dried, and sifted. Stir and cook (jnitli^
for 10 rninut('!i.%i.vi it cool a little, then beat in tlie e««s
one at a time; adil a few drops of flavouring essence, and
use as retpiired.
DllIPriXG ClILST
(For riain Pies und Puddings)
1 lb. flour ^ pint water
6 oz. clarillecl dripping
Mkthod — Sift the flour into a bowl, and rub in the
dripping usinj? the tips of the tinj^ers, then with a knife,
mix to a smooth douj^h, addini; the water gradually,
lioll out and use as recjuired.
FLAKE Y PASTRY
12 oz. flour i pint water (about)
9 oz. butter and lard mixed
Mkthod — Sieve the flour into a bowl and rub in
liuhtiy one-third of tiie shortening. Add water to mix
into a smooth paste, lioll (jut into a long, narrow strip.
Divide the reniainder of the .shortening into 3 etpial
parts; put one nart into the paste in small [)ieces,
dredge lightly with flour, fold over evenly in three, turn
around .so as t(j have the outer edge to the right, seal
the edges, and roll out as before.
Repeat process, with remaining portions of butter.
The pastry may be used at once, but will be nmch
lighter if allowed to stand I hour or longer t)n ice, or in a
cool place. In making up, handle as liglitly and n^ll as
evenly as possible.
Bake in a hot oven.
107
'^1
in
IU)( (.11 IM I r PAS'IRY
1 11). flnlir
juice 1 lemon
(
10 (>z. sli()ii<'iiiii<i (luilf
l»'itter lialf lai'd)
"I'i ^Aalel' I(» mix iiilo ;, viiff (((Uliili
M
Kill'. I) Sift I he fidur info a \>,)w\, cut the lard an<i
I'liltcr into n.imh >tiiMil pieces, and mix with the flour
wilhout riihl.in^' it in at all: strain the leiuon jiiico, and
add It with the water, to make us stilT a dou;:li as p()ssil)Io.
nil on to a well floured hoard, ami roll out t
loni4 narrow stri|). fold o\cr in three
I'peat tlii> till the p.aste ha^ I.een rolled
allijwiiijf 10 minute-; I.etween each roll. I
Use as r('<|uired.
o
uui roi
auain,
>e\cn times
toll (tut and
lietter if made the d;iy lief
Ver\ cool place.
oi-e w.inted and kept in a
iM FF I^\s11(^
lolll'
1 11). hiittef
1 leas]Mi(uirid lemon Alioin
Jiiice
))int ('(dd
watef
M
K I HOI)
w
water, dry w<'ll in a floure«i clotl
ish and S(|U('e/(' the hutter in (.-old
ipe into a s.|uare
al)out inches ami keep in a cool place while the paste i,
Iteinj; prepared.
Sieve the fi<»ur into a howl, make a well in the centre,
strain in the h-mon juice, and add water ^raduallv till a
smooth dou^h is formed. Knead the paste until smooth,
then n.U (mii into a strip a little wider than the hutter,'
and ahout twice its leimth: place the hutter on one half
of the paste, fold the otla-r half over, enclosinjr the hutter
entirelw |)ress the ed^'es firmly together, roll out to 8
times Its ori-iinal length: let stand lo minutes in a very
cool place, repeat till the paste has heen rolled »> time.s,
allowini: it to stami 10 or la minutes het
.M
ike up as desireil and hake in a (piick ovc
ween eai'ii ro
11.
n.
I OS
TASIK FOK irVISKI) (.AMK PIKS
111
alf
1 11). flour
} ])int
wator
oz. lard
.\ leasi>o()iiful salt
.Mktiiod- Put tlir flour ami >alt into a howl, and ^rt
in a warm |)la<'(' till it feels dry and warm. Boil tin- lard
ami water for "> riiinutes; then pour the mixture into the
eentre of the flour, and mix well with a spoon until cool
inouch to knead with the hands.
I\nea<l well, keejiiny:
it warm durint; the process, let M stand in a warm f)laee
lor 1 hour, then re knead and use at once. Mould into
dc-ired shape useini; hoth h.ands; brush o\'er with l)eaten
('(»h;
Put into a <iuick o\-en. reducing the heal after the
lii- ha> ri«Mi to cook throutih.
cold
■m
i()'.»
*ll
r;i
All-St(H'l Range.
No. I)1S(>.
This is ail lS\-iiich oven and hroilor stovr, an<l more. It is
steel tliroimhout and lia- the Clark Jewel Valveless lighter and
Hanie refleetors. The latter put the oven Manies in sij;ht from
the front without openini; the hroiler door. It has the exeiuMve
Cliirk Jewel Mhony Hlaek haked-on finish.
It can lie had with ^'ass docjr. This keeps the l)akin<; cake in
view without risk of coolinj; draft or jar from careless closing.
The dri[) tray and hroilirijr pan are enameled.
i*orcelain enaniele(l panels with hurned-in tnmsfers rnako
the doors easy to keep clean.
5
-a-
1*3
■m
If
•Ml
PUDDINGS
1
■I I
'1
^m
>Jta
AIMM.K AMJiKU IM l)|)IN(,
r» laij^r Mpplcs
'J n/. hlltlci'
1 Icilinli
l{c<l cliciTics
Slutrl pastry
MKIIlori Peel Mini ^licf the applf-.. ;iinl put llM-tll
I.I) In slew gently uitli (lir l.uttJT. sunar urid \vmnu rirnl.
till Irndcr, tliiMi |):iss tlinnijih ji fine sieve am! ail<l the
lieaten yolks of e^ms.
I.ir)e the edjje of a nie dish with strips of paste aluiut
'A inches wide and dec-orate the edije with overlai)f>iiin
leaves or rounds of pa'^try. which should he securelv
fixed with white of ey^. I'oiir ill the f)repHrod apple
mixture and /"/At in a inotliinfr nrm "JO niinnhs. Peat
Up the whit<'s of vfi^r to a stitT froth, aild suirar to taste,
and pile (»n tlie top of the puddinu. decorate with cherries
ami strifi'^ of an^relica. and r( plai-e in ih(> ()\(ti till the
whites of ».^rjTs acipiire a little colour. Serve either hot or
APPLK ( II.VIILOirK
>s.
apples
1 (»>c. liuttcr
Slices of Itfcad
■1 (iz. l)f()\vn siif^ar
Rind (if I IcriKHi
()il('(l liutter
.MKTHor)— Peel, ci)re. and >lice the apples, put them
in a stew[);in with the hiitter, sufjar ami lei:, .n rind, atid
a \('ry little water. Cook until re<luced to a smooth pulp.
Meanwhile, take a plain souf!le mould, and cover the
hottom with a routid of bread, cut in <|uarters and ili|:)pe(i
into the melt«'d butter; line the -ides with .'»verlaj)pin}^
pieces cut into strips, also dipped in the melted butler.
N\ hen the mould is ready, put in the ap|)lt^ pul[>, cover
with a round of breail and IxtLu' in moderate oven
nhout oU minutes
1 \\
.:
ill
)
*.
AIMM.K IM l)I)I\(;, IU)IIJ:I)
apples
C'.OVCH
i II). suet pustrv
Sii^ar to taste
MktiioI) Make till' paste as dircctt'd; peel aiul core
the applrs.
Line a ImiwI oI" desired size with the pastry r()lle<l
about i inch thick, put in the apples, u few cloves, und
siljrar to taste, ami altoiit i taMespdoiifiil of e<i|<l water,
(•o\er with a mund of pa>le, seal well; cover with a w<'ll
floured pudditit; cloth, put iuto a pun of (juickly boiling
wat<'r, and hnil 2\ t<» :i hours, witfiout Icttiiij; the water
sto[) hoilinji.
ArrJ.EK AND lUCK
4 or 5 apples
2 tal)l('Si)()()iifuls ii(;e
1 oz. of butter
lliiul 1 leinoii
l\ pints of iiiillv
1^ tablespoonfuls
sii<:;ar
l{;is{)lK'rry jam or
sugar and l)utter
MiOTUoi) —Wash the rice, aii«l put it into a stewpan
with a little salt, louion riiui, and the milk; let it sinuner
m'Utly till rice becotnes tender, then stir in the butter and
su^ar; rem ve the lemon rind.
Peel and core the a[)ples, place tliom in a deep pie
dish, till the ca\ities with ra>|)l)erry jam, or butter ami
sujiar; till the spaces between the apples with the rice,
and bake in a moderate oven till the apples are tender,
but not broken.
BAKED APPLES
6 apples
i'ruit LUigar
1 white of egg
Jam or jelly
114
Mrtmoh -l\'v\ find for*' tlii> npploH, kcoping thorn
wholr, rnll up \]u' at)pl<' pjirinu liulitly, arnl plaer it m the
(M'fjtrr c»f ojich upnlo, hrush ovit with the whitr <»f ojfp,
atxl fiiit ii-idr till It dries; thtti <'<»!it well with fruit sunar,
place ill a fi- dish, eover uith ureused pjiper, and hako
in a s\(\w II till tendr-. Mi' eareful n(»t to let them
hreak. Ikt'iiiove the a()j<..- iiariiin, and till the euvity
with jam or jelly. These are (h-liciouH cooked in .i paper
hau.
BARONKSS IM DDING
I 11), suot
i 11). ruLsins
1 <'gg
i II). flour
i pint milk
A little salt
Mr;i lion- rhop tlie suet finely; stone an<l chop the
raisins, mix with the llmir. salt and suet; l)"at up the
CKK and add it with the milk. Stir well, put into a well
preasetl puddinj^ l)owl, eoxcr with ureascd paper, and
boil \h luHirs (»r stKirii o hniirs
Serve with fruit sujiur dredged over the top.
BA^'l EI{ lUDDIXG
i 11). flour
1 ])iiit milk
1 dessertspoonful melted butter
2 ee:p^
Little salt
Mkthod-— Put the flour and -salt into a howl and
mix well, heat up the eRgs ''■'i^l ft<ld the milk to them, add
tlie lii|uid gradually to the flour heating all the time, a<ld
the melted hiitter, and let the mixture stand for at least
1 hour.
l^^ur the hatter into a well greased pudding howl,
cover with greased paper, and stfam for^l hour.
Turn out on a hot di.sh, and serve immediately.
115
4
JJKKAI) AM) J5I 'ni:i{ IM l)I)l\(i
1 ]Mtil milk
( ';iti(lic(i IciiKiii niid
( 'iiii'niit^
I (ic- ''rt-ixMitifiil
sii.Lrai'
Sl<tiic(| !;ii>in^^
(1 -lircs (if I hill !ii<-;t(l
:iiiil Ijiittcr
Mi.iii"i) r.mii 1 ;i |iiii|<liiiL: 'ii->ii ami sprinkle ;i I'fw
r;ti->iii- aii'l cunaiif ■- nii \\tf liiiitoin, i|i\iiif (■;irli >lic( nf
l)?-cai| into I piece-. mikI aiiaiiLic in la\(i- in tlie pie di-li.
-piiiiklinjj: caeli la\ei- with ciiriant aiMl lai-in-. arul a
little finely cut <';iniliei| letnon riiiii. till the disli i- nearly
lull, heat lip tlie cLii;-, ailil tiie !iiilk ami sii^ar aiid
pnin" gently <i\cr the I. read piiddiiu:. i.''i i' -land tor a
wliilc, for the lifead to --lak. t!ien In!.. -• ,; modi r ili 1/
r<u)l oi'i II I liimi'
i5U()\v\ nii'i'i V
2 (»/. slojU'd lai^Ili> "J ((/,. Iiiowii fULi;i!'
• > ;ii»]ih'> ( 'iiiiiaiiiiiii
Xiitiiic.u l')iiii('r
1 It/, fi'oh it, cad criiliiio
MiriMiti) I'eel and -li-e the ajtples ialh<r thinlw
liulter a pie di-!i ami -prinkle on a lew rai-^in- and --liced
applet, then a laser of lireadeiiunlis and su<:ar, with
KMiall piecev n\ hutier and ila\ oiiriii<:. an<l >o on tdl the
^h-^h i> lull; coMT with m-ea-eil paper and /*<;Av r- ///
sloirhi (ihdiit 2 liirir.<: tnni out and -er\-e with thin
straiiHMJ apple -am-e.
cANAin iM i)i)i\(;
4 ()/.. Hour l] ()/. su^nr
2 (>/.. l)tlt1(M' 2 (\u,us
1 tcasjKionfiil liakinu \ \\ition:his>ful shcriv
pt»\V(hM- A lit tic milk
Mi/iiioi) -Crt'am the hiittcr aii'l ->Ui:ar toijct lur
till cr-'aniy. aiM j'Ulis one at ii time ami licaf well; sieve
till- !l 'iir ainl hakiuLT |)uw<lt>r tuirclhcr ami aiM with tlii'
hfiix : ini\ a> lii;litly a> |)t).-.--ilil«', ainl adii nitiUiih milk
!i» make the (■oti>i -l<'iic\ of tliir'k ha'tcr. rmir iiit<> a
\ i-li liUttcrcil imiiiM and st,iiiii I Inmr
SiTNf willi jam or wiiii' -aucc.
( AUAMKL IM l)l)l\(;
■J 1(';i-])n{)iiful'- cold
wiitcr
■_' <>/. !it;il ^>im;tr
Inr tlic ('ustard
\ ]»iiit milk .■'. <'uu<
1 lal>l('s^)(K»iifiil fruit \'a!iilhi nr uilicr flav-
.sU.Lia!' oiu'iuu
Mi:ri!<)i) lioil the luat' -u^ar ami watci- luiict her
litiiil it ar(|uir'(>s a liijlit limwn cfjloiir, thfii pour ialo a
r larlottc or plain mould until it i^ evenly eiiated willi the
caramel.
IV 'a I the e^L^s with the -uirar, add t he milk and lla\ or-
iuLT. pour into the pr'^paieil mould, eo\er tightly with
iniitered paper and st'Utri ririf slnirhf K) tiiiiinti s^ No
other >auee i> needed tliaii the caramel, \vhi<-li run^ oil
when the pilddiuLi; i- turned out.
'I hi- pudding i- ejually nice cold.
( AS'II.K IM l)l)l.\(;
1 \ o/.. Hour I \ oz. fruit su.ii'ur
A little milk I'lavouriiii:'
I small t ('a-"|)OMtifiil liakitiu ]»o\V(l('r
.Mi-.in<M) (ream the imtler and >u^ar toiiether,
heat in the e'_r^, until the mixtiu'e i'^ liiilil and creatny.
Sieve till- Hour and hakinti powder toLjether, -tir lightly
in and add milk till mixture drop- readily from the spoon.
Ihree part> hll some well-hut tered dariol moulds,
and stnini .")() iin'nutis or hake for half th.at time in a
moderately slow oven. .Sei'\f with jatn, wine or cu-t.aid
-aui'e.
117
i
( II()( OI.A IK y^V'l IM I)l)lX(r
2 ('11]).^ sruldcd milk 1 cii]) soft bread
1 CM]) (•\u>])]H'i\ mits ci'iiiiiljs
i vu]) su.^ur 2 ("<!«rs. yolks hfuton
A litll(;sull .luicc and uiatod rind
2 ('^f<i: wiiites ])(>at('n till 1 leinon
.stiff
i cu]) cliocolate or 2 squares Lownev's
chocolate grated
Metikm)— Mix tlic first s injircdients; wlicu well
l)lcii(l('(l cut and fold ill the whites of vizii:^, pour into wt-ll
l^rcascd iiidividiial moulds and Ixtkc in <i vrn/ niinhrate
oven 20 U) .'iO minutes.
Serve hot with creain or fruit sauce.
(IKH OLAIK l»l I)I)I\(J, B()II.i:i)
8 oz. soft l)]-eadcniii)l)s I o/. finely clio])])ed
2 oz. iloiir suet
4 oz. sugar
2 eiius
f .--'
let
2 oz. grated chocolate
A little ndlk
Mkthoi) —Mix tlic lnr.'idcnuiibs, Hour, suet, su<;ar,
cliocojate wfll t(»!;<'thcr, add the well beaten euj^s. and
enoujili milk to form a thoroui^hlv moistened mixture;
turn into a well greased pudding howl, aii<l .s/ram /(;/• ji
Serve with ehocolate, or plain corn staivh sauce.
('i{A\j5i:Hin iM DDixc;
(See apple pudding, boiled, usiiifT eranlierries, and
adoplinj; same method.)
118
CHRISTMAS PUDDING
1 lb. Foft breadcniiiiljs 1 11). currants
1 lb. stoned raisii. 1 lb. chop])ed suet
1 lb. sugar ^ lb. mixed candied
1 nutmeg (grated) peel
2 lemons, rind and juice ^ IV). flour
2 teas])0onfuls baking 7 eggs
powder A little brandy
Mkthod — Mix all well together, put into well greased
l)o\vl.s and boil 4 to 6 hours, or as long as you like; the
longer the better the pudding.
COLLEGE PUDDING
4 oz. Ijreadcrumbs 4 oz. finely chopped
2 oz. currants suet
2 oz. raisins stoned and 2 oz. sugar
chopped 2 eggs or 1 egg and a
A little salt ^ little milk
^ teaspoonful baking
])o\vder
A good pinch each of grated nutmeg,
ground cloves and cinnamon
Mkthod — Mix all dry ingredients, add the eggs,
previously well l)eaten, and stir until thoroughly mixed.
Steam or bake, in one large puddin;;; or in individual
moulils. Small puddings, to stevn 35 minutes', to
bake 25 minutes
DAMSON PUDDING
h
(See apple pudding, boiled, using 1^ pints Damsons.)
119
DAIK IM l)J)IX(
. M..l,(.,l ;,!m| clin)*- [ ||,. fl„(.jy (.ho],|„,l
|M'(1 (la1(
1 II.. fl<nir
.Milk' .»r Water
nio
A little salt
Miiall t.vuspooiifiil
hakiiiir ])(r,v<l('r
1
^l
KlUOl)
M
mil
IV all lirv iii.m-cdiciits. ;ul<l
oiuni^h
Of water t(. tiioi^i.-ii tli.Tii sufliciciitly, arui turn ll
mixliuv into a well irn-as.-.l Ixiul
an«l statin I If hdil 2 ',
S(T\r widi hof
(•<)\l
<ir '.'i hours.
wine ^aucc
T uitli jrrcascd pajxT
i:.\(;lisii piddinc
I ciii) sHLiar
1 ('ii]> x'cilcil iai>iii>
,' f'ii|i milk
I !<'a>])(MHiful sdija
J t('a.'-]K)()!iful ciii-
iiajiKui
I fu]) iiiulla>s('s
I t('aN]M)()jit'iil salt
' tcasijoonfui cloxc-^
'. t('as])()()nl'iil iiiacc
.) ' cu
])S floiii
Mktiioi) -(Vcaru (lie hutlcr, a<M
'•'iits. |„.;it wcU, pour int.) hiittciv.! r ild and
n'lnainiii^ iii^n-d-
iiiiiirs.
Ntvi- with luaiidv sauc
' -'///
KMPKKSS IM I)I>IN(
I <|uaii jiiilk
1
OZ. I'lCO
•- '•''- ^^nwoi 1 tal)los]MH)iil-ul sugar
Jam or stowed fruit
MkiiioI) Siduii.M- th.' rice ia t}i(> milk till fcad.T and
airly dry. tlim add the huth-r, suuar, and salt • put -i
aycr ol rue m the hotiom of a deep i)io di.l, andMuMi ii
ayrr ol jam or slewed fruit, ilep.-at till Ihe dish is full
•■llm|' the top layer I.e of riee. Jhik, in a mo<hrah'
Of I 'M) fninuh s
120
V\(\ IM'DDIXC;
1 (>/,. >oft 1m'('{1(I('I'UjiiI)S
I n/. flour
Salt
A little nut lucir
it n/. lini'ly choi)])!'!!
.>uet
4 ()/. sut!;ar
'2 a])]>les ])('('1(>(| and
(*ut tine
h pint milk
MKruKi) -("liu|) the lijrs finely, .'unl r.'>i .»t' «lrv iii-
;." • lirnts anil mix well. Heat tljc o'^si-^. ail the milk.
I' tiir into the tnixturi' an<l stir well, pour int > a u»'li
ur.'ascil mould, cover with ;i;reaseil paper .aad sfin'it ur
'"»// ."{ hours.
.Serv(? with IcmuH or crcamv ^aucc.
FRIAR'S OMKUrrrH
_' (I/. .<()ft lircadci'unil).^ I .><»ui- cookini!,' ;i]>])l('>«
~ «»/. .-^uuar I (>/. huttcr
1 <',u.ii \ a lemon
.\Ii;rHoi) -Peel, cure, an 1 -lice the apple- and -lew
tluaii netitly with the huiter. -uu^ar and lemon ijuice and
thin rind), till tender, then stir in the well beaten em;,
i'lit halt" the l),vad(!rutnl)- at the hot t(Mu of a well hutterc'il
piedi-li. pour on the apple mixture, cover with remaining;
crunilo, add a few .small pieces of hutter, and hnkr 1.')
>n(niiti s in u tnoihrdd' orm.
M
(ilXi.HR ri'DDlNG
12 o/. flour .s oz. niollasscs
1 I'int jtiilk \ little salt
I tea-])oonful ;:;routi(l .tiiinjiei-
1 tea.^])oo!iful hakitur powder
.M!;rn')i> .Mix all dry iiezrcjient ^; stir in the mo-
lasse- and milk, heal well, turn into well greased puddini;
liowl, cover with iirea-e.l paper; .stuiiii '2\ hours. Serve
with eoni starch >auei'.
121
GOLDEN PUDDING
4 oz. Hoft l)readcruml)s 3 u/>. butter
4 oz. niarnialiido 2 oz. .sii<i;ar
2 eggs Salt, and a little iiiilk
Mktiioi) — Croiiin the butter and sujijir, aiiil ofifis,
arul Ix'iit well; add rciiiaiiidcr of injircdiciits, and when
well mixed liiin into tirea"<(Ml niould and Htedm 2 tiours.
Serve witli nuirinalade sauce.
J.EMOX lU DJ)1\G, BAKED
2 lejiioiiK 2 oz. butter
3 oz. fruit su<:;ar 2 oz. rake cnnnbs (or
3 eg^s l)rea(i)
1 ^dll frcani oi- milk Shoi-t crust pastry
Ras])be]"ry jam
MKniuii -(V(>aiii the Uutter and su^ar tojicther,
add the ej^jZ'^ an<l Ix'at well. a<ld cake crujuhs, juice of
lemons, and rinds finely f^raled; lastly cream or milk.
Have ready a pie dish lined with .-hort pastry, decorate
the edfjes, s[)read the bottom with raspberry jam, turn in
tlu! puddinji mixture and Ixikr in a eery modcrdtf oven
30 minutes. Sprinkle the surface liberally with fruit
supvr. Serve hot.
KICE PUDDING, BAKED
I^ ozs. rice 1 pint milk
1 ta])lespoonful sugar Clrated nutmeg (little)
Salt Small piece of butter
Method — Wash the rice, put it into a pudtiing dish,
with other inj^redients. Stir a few minutes to dissolve
the .sugar. Bake in a moderate oven 2 hours.
122
li:mo\ riDDiXG, ju)1lei)
(See chocolate pmliliiiK stoarnod; oinit the ehocohite,
;iriil a'lii 2 leinotis, rind and juice.
MACAUOM OR SPACillETTl
PUl)I)lX(i
1 ()/.. butter
1 oz. su«i;ur
1 ])int milk
Grated rind ^ lemon
1 oz. mucaioiii
S])iiji:;Uetti
2 eggs
Salt
or
Mkihod — Itreak th<> iiiacaruni or spajihetti into \
inch Iciiixths, put tlietti with a pim-h of salt into the milk
when l)oilin;; and sininier till tender; add the su^ar,
butter, lemon rind, and well heaten yolks of ef;t;s; stir the
mixture by tin- side of the tire a few mimites, hut do not
lit it t)oil. Lastly add thf >ti(liy wliip[)ed whites of ejiKs,
tiu'n the mixture into a puddinj; dish, and bnk*' dhoiit 'A~)
tninutes in a slow oven.
Hi
if
<U:
SEMOLINA PrODlXG
A pint milk
I tablespoonful sugar
1 «gg
1 ta1)lespo(jnful se-
molina
A little Initter and
nutmeg
Mhthod — Put the milk on to hoil; when hoiliriK
sprinkle in the semolina and boil about 10 minut<'s,
stirriu)^ all the time.
Heat the egf^ with the su^;;ar and butter, and when
the st>molina has cooled .slij^htly, stir in. Pour into a
pie dish, add a little nulmeji, and bake 15 fninut*:s in. a
slow oven.
123
m
1\\IM()('\ WITH AIMM.KS
2 nx. 1 ;i]»i(ic;i '2 u/. sllirai"
I ]>iiit w.'ilci 1 altlilcs
Ij'hIc mitjin'L^ (.1 citi- I'iccc (if hut tci' >i/(' of
llollKiII WlllllUt
Miriniii. Wall the laiiinca aiiii put it i>u to hoil
ill lii<' walir: wIkh t raii-paiTiii aiM tlir -ii<:ar. Imttcr,
1 1 1 1 1 : 1 M ■ ^' .
I'rrl ami <'<uc (lie ap|>lf-, put liiclii into a <lr.p
ftUiUiiii; (li<li, piiiir (»\<t tlic pif|iaifil tapioca ainl liake
in a moilc.-alr umh till apple- ai'c tender, Itiit nut Id-okcn.
S('i\e wit li cream and -u.;ar.
'I'm ,s('r\(' wil li lv(»;i.^| Hcff
i 1'iiii of milk 2 cuu's
■I licii'piii.u 1 :il)l(\s])()otihils lloiif
Miiii"ii \Ii\ the tinur ami -all toi^'etlier in a Imwl;
I'cat up the e^;;-. add hall' the milk; make a well in centre
«)l the tidur, add the li(|uid ^railualiy stirrinu sinnolh ;
when half the li<iuid has heeii added heat well, and put
a-ii|e altout 1 hour at least. Add remainder of milk:
covei- the bottom ol' the hakiii^ tin with drippintj laken
fro.'n the roast, pour in the hatter; hitLf ahant 10 i/iinutts
in moderatel\- hot o\en. Serve immediately. hike
.all ii.it ters. it will ^et lie;i\\ when coolin''.
l-M
I I
i
m
F()ur-]5iirri<'r Single Onch Kaii^c.
Maniif;i<-tiirnl ( .a- .\o. Ml sjr^ (i;i \,.. ||| .,>:_>;;.()()
XaturulOa- NO. i:,l •_'; oi \.,. i.-,(» l'.'.OO
Crated WCiuht :.>()_' Ih- l!t_' ||,s
Size of liakiiiL' < •\(';i ISkIn" Mix IT."
Size (if Top iiicluilitiL.' SlifKc- .'! H\L>.") '," iMAx'J.")',"
I-'or " coil III i< 111 -til •(■' litrhtiiii: at tad inn nt, aiM si.dO toaliove
list prices.
For l.iirner hox, porcelain enameled, add Sl.oO t.> al-ovc li>t
prices.
For p(»rcelain enameled interior including porcelain enameled
liurner I.m\, add .55.00 to above list prices.
A> shown in dimensions, al.ovc nuiire- are made i'l tw..' sizes.
ICINGS AND FILL1N(;S
HI
I !
KM
•1
CHOCOLATE FILLING
:\ cfi^s i cup siipar
2 (•u])s milk A littlft salt
2 tublf»s]M)niifuls cornsturch
'.\ ozs, grated chocolate
2 tabl('s])oonfuls hoilinj]; water
1 teas])oonfiil vanilla
Melt the chocolate und u<M the hot wjiter. Mix
suKJir and c«)ni.starch, add tk^s heaten, and milk, cook
ill doiihlc hoilcr till niixturc thickens, stirrini; cosistuntly.
Add tlavoriiiK, salt and chocolate nnxtiirc. Boat well
and use as recjuired.
CREAM FILLING
1 cu]) sti^ar i cii]) cornstarch
1^ Clip milk 2 o^Ks
1 tal)lesput)nful butter A little salt
1 teas])oonful flavouring
Method— Mix the cornstarch, sii^ar and e^gs, add
milk and hut tor, rook in double boiler 20 ninnies, stirring
constantly. Cool, add salt and flavo) ng and use a.s
r(>nuired.
PMh FILLING
2 cups dates ^ cup beaten cream
i cu]i powdered sugar '_ tablespoons hitnon
juice
Meihod— Remove stones, and cut dates into small
pieces; add remaining ingredients and use as required.
127
V\(^ l"iLl.l\(i
L' cii-its ('li(t]»]»(Mi li<i;s \ <•[[]) siiuai'
:'i cu]) hitiliim' walci- 2 talil('s])o((ns U-jnoii
I t at»l<'-])(i(iii|'iil lull tec jtlicc
I'Vw plains -all
('(ink iii^ii'iiiciiiv ill duuldc lioilcr uiilil nf cuii^istciicy
MAIM.K FIIJJ\(;
1 CU]) iiia])l(' syni]i
I c^.i; white
•'. CU]) 1)oa1rn croaiii
Vow grains of salt
Mi:rinii» - Hnil synip until it tlin';iil>, |)(»ur f)ii tlic
licatni w hitc ;iiiil frcMtii, >;ilt mikI hcnt until thick enough
to sprcail.
MARSII.MAI.I.OW FILI.INC;
J li). iiiaisliinallows 1 cult wliito
Mt'lt rn;ir>liiii;illM\v». in tup n\ (hiuMc lidilci', wln'U
liipirlicd pnur on the Ix-Mtcti i'li'j. utiilf, heat until thick.
LK.MON lil.l.lXd
1 11'. -ii.Liaf i cii]» !)Ut to|-
\ <'.uji> (Iratcil riiKJ of two
1 ^k'^s(M•t^])0((llfu! cofii iciuoiis and juice
starch of tiircc
1 small (•!!]) of watcf
.Mi:iii(»i) Put the iiutt<'i-. -uoar. lemon liml, ami
strained lemon juice into a >te\vpan oxer a -^low lire, and
stir until the >ut:ar i-^ ili>-ol\(>d. Mi\ the ci)rn>tarcl>
with the cold water and add, Itoil for a lew nunutes. cool
>li^litly and then a<ld the Iteateii yolk> <»!" em:>. I'-^e
tis nvjuired.
12S
H.I
i 1
Nirr AM) RAISIX FILLING
1 (Tip ijiisiiis 1 cu]) ('h()])])(Ml fiiits
.\ CU]) powdcrod sii<!;ar 1 (»^K white
A little salt 2 tal>les]>o<nis lemon
juice
Mkthod Bfut tlif \vliit<'s <»f cji^ until stiff, mh\ t\io
siiirar ;iiiil Ix-at a^aiti. ail<l the Icnmn juice and the raisin.^
and nuts jincly clioppfMl.
Kri)(;K FILLLNC;
l! cu])r suLcav L' cu])s rich milk
I taltles])()()ns l»utter 1 teas])()()nf\il vanilla
4 squares chocolate
Mix all the intircdit-nts and let stand over a very
>Ii>\v (ire until it li(|Ueiies. then Ixtil until a soft hall is
t'orined. Heat until thick and ereatny. If liked add
Mile cuj) of chopped nut'^.
ORAXdL FlLLIXd
.luice and lind of 1 1 tal)les])oon lemon
orange juice
1 teas])oonfiil hiitter \ cu]) ofanfre ])iilp
Mix all totictiier with the cream fillinn and use as
reijuifed.
. IMNLAIMM.K 1 ILLINC;
! CUJ) mated ])inea])])le 1 t al)le.s])oon ()ran<re
'2 1 ai)les]»o(»nfuls lenujii lirid
juice Su^^ar to taste
Mix all together, u.s ing onouj^h suyar to make ri^ht
con>i>tenc\ .
coFi i:k k ix(;
To above a<ld 2 tal)lesj> )()nfuls Muck coffee.
129
H
J {1 1
ALMOND I( ING
1 11). fiuit siif:;nr j lb. <a''>un(l sweet
2 or 'A ('.sr^s aliiionds
A little lose or orjinj^e Water
flower
Mix the siifjar ami nlnioiuls wfll together, boat up
the c^jis an<i adfl with the tlav<)uriM<i. Mix as stilHy as
possihio to make into cake. Holl out on a sugared board.
iu)VAi> icixc;
i 11). iciii^ su^ar 1 white of ep;g
1 tablespooiiful lemon juice
Put the white of i^fx into a l)owl and boat sli^litly,
add the suj^ar an<l lemon juice, inixinji; smoothly with a
broad hiaded knife.
( IKK OLA'l K 1( IX(i
2 oz. ebocolate (Low- h cu]) sutijar
ney's) \ cu]) milk
2 tul)les])oonfuls butter 1 teas])0()iifid sherry
oi' \ t('as])()onf\d
vanilla essence
Melt the ehooolate, a<lti all the other injjredicnts
and cook until when dropped in water a soft i)all is formed.
iU)ILi:i) 1( ING
1 cup suirar \ CU]) water
1 teas])oonful vanilla 2 egg whites
1 tai)les])oonful lonion juice
lioil the sujiar and water t(»^etlier until it thr.'ads,
1<M it cool slightly, then pour on to the stidly ht'aten
whites, and beat until stilT enough to spread, adding the
flavouritig while heating. If it gets too stilT add a little
more white of egg.
130
\
o,
Tl
10 most \)v
t nerl'cc't water lu'atcrs niado. .So tMjristructed that
the products of coinhustion arc entirely separated from the
water. This heater has tinned water Mirfaces. For domestic
use and Itaths we recommend Xo. 2, the finest heater made.
The wat«'r in tlie.se heaters eome.s into direct contact with
the heat. These heaters have the Kr«'atest capacity and eflfi-
ciencv of ativ made. No wa^te heat or water.
t"',
i
COLD DESSERTS AND
JELLIES
Sid
'I ^
I
(OLD CABINET PIDDINX;
1 j^talc s])oiige cake
^ ]»iiit iiulk
^ pint ra.s])her!y or
any red jelly
4 ydlUs and 2 wliites of () Uatafia biscuits
e<:;<!;s 1 tal>lespo()n sn.trar
1 teas])()()nl'ul vanilla A few ■|)eaches or
Kra])es to decorate the
mould
Mkthoo -Line ji nhiin niould with tli(> jelly, iiiul
(Icoomte the hottom with the Imlvcd p«>!iche.s or Krapos;
let it sot. Cut tJH' sponge c.-ikc into strips, and line the
mould with tlicm; make a custard with tiic milk, hciitcn
I'KJI'^ and siijiar, flavour with vanilla; hroak up the his-
cuits an<l add to tho custard; when cool, {loiir into tlic
centre of mould, and put in a cool place to .set. Turn out
svhen ready to serve.
t-i
eisTAun von cukam uv<
1 ])int niilk
(I oz. fruit suiia]-
h pint cream
() volk^ of e'i^s
Mi.riioi) iicat the yolks of etius until lemon covere<l,
add the -ujia." and milk, and cook in a d<»ul)le hoiler until
it lifiiins to thicken; let it cool and then adil the creatn.
Thi- may Ix used for any ice. and ly the adtlition
111" ;i \ -ill of whipped cream, and any (lu\<)ur desired, a
trreat variety of ices may be made.
( OFFEE (REAM I( E
\ cu]) stron<!; fre.sh coffee 3 oz. fruit sugar
1 ])int custard ^ gill cream
1 glass of kirscli
.MkthoD —Dissolve the sui^ur in the colTee and let
cool. Make the custard as directed and >tir in the cotTee.
Whe I cool, stir in the kirsch and whipped cream and
freeze in the usual wav.
133
f
I
CIIOCOLA rK K'K ( UKAM
4 oz. chocohitc 1 i)iiit c'uslurd
1 ^ill milk ^ p;ill cirnin
Sii^ur to tiisto
Mktmoi) -Dissolve (lie nliocoliite in the milk, add
the suf^tir; make the custard as directed, eool, stir in the
cliocolate and whipjxnl cream, and freeze.
CAFE MOUSSE
2 egg yolks ^ cup siigiii'
1 cup strong froslicofToo 2 qts. whi])])0(l creaiii
Mkthod — IJeat toijether the yolks and su>;ar. atld
the cotTee; cook in a d()ul»l(> hoiler } minutes, stirriuK
contimially; let it (-(Ktl, then add the whipped cream. Put
in a freezer, pack, and let stand l or 5 iiours.
♦
SlllAWBERRV MOUSSE
Suhslitute 2 cups mashed berries for the cofTee, and
pn)ceed as for cotTee mousse.
1 iiurr i KiFLE
Cut stale sponije cake into thin slices, and arrange
alternate layers of fruit (peaclies or rasnhcrries, j)refer-
al)ly), sprinkled witli su-jar. on a jjlass dish. iV)ur over a
rich boiled custard; cover witli whipped cream, and
sprinkle over choppe<l nuts, or preserved cherries.
134
t s.
fl
MAIISIIMALLOW DKSSKUr
\ ])iiit cream wliippc*! i H)- wtiltmis l)r()ken
' '^^'^f ^^"'', . -11
1 tiil)li>po()ii liiir sii^^ar Few (li<»V-^ <>f vumiIIjv
^ lb. soft jiiursluiiiillows ]>i(k('«l to siiiull
])U'C'es.
Stir :ill tonctlirr aiul sft in a »• > »1 plac*'. Serve in
,s!iorl)et glasses.
MAC AUOON K K (REAM
Add I cui) tlrictl and jxmndcd macaroons to \\ pints
of custard 'for cream ices), thvvor with I teasp(.()nful
lii,.,i,d sscn •' . 1 talilesp -o fill sherry and haU tea-pn..n-
ful vanilla, add i «ill \vhipp(>d cream, and frei'/.e m the
M>ual uav.
AIMM.H SNOW
1 n». :ii)]»les Su«!;tir lo taste
1 stii]> leiiHMi riml \ whites of eg^s
1 (U'ssertsixMHiful l)Utter
Mkthod— Stew the apples with the sugar, l)Utt«'r
and lemon rind, until tender, l.rat till smooth; set aside to
,.,,nl heat the whito (.f cfiL's till stitY and dry, ad<t the
iipple pulp gradually, heating all the time, pile lightly
on a glass dish, and s<'rve cold.
AIMM.K (;i\(iKR
4 lbs. sour iii)])l('s 4 lemons
1 oz white ^iujier root 2 ll)s. su«,'ar
Mkthod— I'are, core and cho[i the apples; wash,
remove >eeds and chop the lemons; add the sugar and
ginger root, and nutk nri/ slowlif <) hours: pour into
glasses ami cover.
^^ 135
li
fl
u
if:
LKMON M:\AA
1 1 pints wutcr ! jtiiit slicirv
I ]ii!i1 Iciiioii juice (> ()■/.. sugar
FiiH'ly ])('('ic(| find of 1 II (»/. icnf grlatinc
lemons Whiles aiul sliells
of 2 f'iliis
Mi;iiii)l> i'lit tlic water, IctriDii liiiil and juice into a
sauccpati and ^itMnicr gently lor alntiit Jl> mimitc>: take
otT I lie lire and ailij tlu- >MKar, nclatinr. I clj^ uliclls and
sji^lilly hcalcn uliite), Ixiil up \vlii>kini: all the time,
and st i [ill tliroMuli a jflly cluili, and ii-r ;i n'<|niicd.
WINK ,U]\AA
1 <|iiait walef 4 o/. of sii<iar
'2\ oz. leaf gelatine 1 oi'ange
2 eggs wliites and sliells 1 lemon
;\ of a ]>int of wine shorry (H- mai'sala
Mktiioi) Put the water, suj;ar, j^clatinc, lincly
cut rind and juice (»l' the (iran^c and lemon, into a st<>w|)an,
and let. tliem soak until the gelatine is d">-olved. Hreak
up the shells, and whi>k the whites (»f the ey;y;s slightly,
and add them t«t the other ingredients, whisk over the
lire until hoilini:, sinuner gently for 10 miiuites, then
strain throu^ih a jelly lia^ until clear, pour into ;i wet
mould.
s'ruA\vjn<:uKV jkli.v
1 11>. strawhenies \ 11). siigaf
'J ()/.. gelat iiu' juice of 1 lemon
L' eggs shells and wliites A little lemon jelly
1 :^<'i
Mktiioi) Moil tlu" Niimir aud I pint <»f watrr to u
>ynj|». «'«H»I !ti><l pour nvt-r half the -trawlu'irir-. pr \ i 'U>ly
wa )i' <l : ti'l r u h"l to a piil|): covrr thr Ixivsl anil h-t
-taii«l '. an hour.
Coat a nioul"! thinly, with h-inon j<-llv. Mfcoratf with
thi- remaining whol.- >t rawhcnit-; an^l fix thcin hrinly in
plarc with a hltlr nion- jflly.
I'lacc the ndatini' wit!i I |>int ot' watrr in a st.-wpan,
and wlicn ili-^olvcd a.l.l lh<' >trawhi'rrv fmlp un.l th.-
liMKMi juice, cool >.li<4hiiy au'l stir in the shells an<l sliyhtly
whisked whites of va^'^'. \Vhi>l: tnitil iM.iliny. then strain
ihrouuh a jelly h.-tu'. When eoM pour into the prepared
mould, and .-.tand in ;i < I place till -rt .
iJaspherry jelly can l>e prepure<l thi' >aine way.
.]VAA.\ wrni FKii r
()!!(' and a lialf pim <>f lemon or wine jelly,
units, (grape, st lawUenies. red and white cur-
lants.) peaches and apilcots).
Mkthui) Piin.M' the mould with cold water, place in a
-hallow pan of bn-ken ice; cover the Ix.ttoru with a thin
layer <»f jellv and let it set; add .sotue of the fruit, con-
irjistiiii: the" colours ciirefiilly, ciiver with jelly and allow-
to set. Repeat until the niould i- full, taking can- that
e.ach laver is set. hefore addiii;; another.
Turn out when <et and serv«^ witli ice cream, or aiiv
~;iuc«' preferre<l.
(M.AUK'r .IKLLV
1 pint of (darel
\ pint l(Mnon juice
1 ', t)/. leaf eclat itie
I ]»int water
f) ()/. sii«!;ar
Whites and sliell- of
.\ few drops of coidiineal - eggs-
.Mktii.ui Put all tlu- inundients into a sau<-e|)!in. an<l
whi-k over the tire until it hulls. Sinuuei 1<» rniiuites.
then strain throuirh a jelly ha-j;, add a tew drop-^ of <-oehi-
neal to inipnt\^ the colour, pour ini.- a wet mould and
put into a cocjI place tn .set.
^H
i:{;
AsiM( ji:lia'
'2 •puirts jcllird veal 2 a/.y. ^cliitiiK!
.stock \ pint ^^h('lTy
\ ])\\\i viiic'-ar (ficiicli) W'liitcs uiul sliolls of
2 ^tri])s ol" celery
Mktiioi) I, ft (1m! stork iM't'orno (luile coM and re-
move ( i.v (>!irti(!U' of fut. Tut it into a stesvpun, with
the ht'rbs, ueliitiiie. eeU'rv 'Ut into hirj^e pieces, titid
whites of en« slij^htly liejiten, with the shells. Whisk
over H sharp lire uiilil nearly l)oilinn, then add the wine
;in<l vinegar, eonliiuic the wlii-^kin^ uiitil .piite l.oilinj;,
(Ir.'v to side ol" lire, si mm r for 10 miiiuhs strain till
clear, then use us re(iuired.
138
>•}
Tc:
The Ruud and the All-Gas Kitchen
WHEN you come to tMakof it. about the only reason
you keep your coil r^l,it in operation. «pecu. y
in the summer time, i to furn .h a hot water supply to
ihe house. The all-^a. kitdv a is a luxury enjoyed
prtncipaTy in apartment, hou.ev. Yet it is just as pos-
sTue for you to have an r' •.-. kitchen m Yourhouse and
still enjoy an unlimited hot water supply. THE RUUU
AUTOMATIC GAS WATER H*iATER
furnishes hot water at every hot water
faucet in the house without the slightMt
bit of attention. You don't have to light
it or put it out. You don't have to go
near it from one year's end to the other.
All you do when you want hot water is to
turn thefaucet and it will be hotas long as
it runs.even if you should let itrunall day.
in actual op«ralMn.
1:
ft 'i
BREAD, CAKES AND
BISCUITS
BREAD
:] (lUiUts of lloiir 1 cake Fleicslunan's
1 tjiblc^poonful sugar yoast
_' lablcspooiifuls salt 2 ta))los])()onfuls lard
1 (|iiart of milk ami water
T' !|
MiiHoD—Mix the flour hihI >a!l t«)>j('tlior, an<l put
!m \sarin.
Tut the --utiiir into ii smjill howl, ami <li>><olvc it with
altnut \ a pint of the iiijuid wliicli inu^t \>v lukewarm.
Hnak u|) the vcHst « ak«' iiit«) this jitid sot in a warm place
to rix- a!)out "l.'> minute s; melt the laiil in the retnamder
nf the li<jui«l. keeping it j'lst lukewurm.
When the yea--t h-is risen sufiieiently, make a well
i?i the rent re ol" the warm flour, pour in the yea-t ami
n iiiainder of the milk and water (with the melted lard).
Mix t<» a smooth dou^h, and knead well, 1.') to 20 minutes,
(over well an<l sot in a warm plaee to rise at h'ast 5
tuiurs. Turn on t(» a floured hoard. Make into .shape,
let it ri.se anain ahout 1 hour, and hake in a moilerate
oven.
Pf i|
'.■1 •
S :
'iKA Bis( irrs
1 {■\i]}s flour 4 loas])()oi..til.- Hoyal
2 t('a.s])oo!ifiils Inittor I )ak:njj; powder
..r lard A little salt
U v\i])s sweet milk (ahout)
MktiioI) Sift the tlour. salt an<l hakin« jMiwder
(ouether into a howl, ruh in the htitter with the tips uf
tlie tinners. .\dd milk to make a soft dounh, handlinn as
lightly as po>sihle; roll out, eut with a cutter, and fxikf
III <i ijuick oven 10 or l.> minutes.
141
hi
(;raiiam G^:^^s
1 c\i\) su^iir .S cn])s Clrahajr flour
2 t}iblos])()()nfuls })iitt(M' A little salt
li (•ii])s milk 2 eggs well beaten
2 teas})()()iifuls Royal ])aking powder
Mix tojictlirr to a very light doufrli, and l)ake in
greased gem tins, in a liot oven.
JOIINNIK ( AKE
1 egg beaten lightly
\ eu]) butter
^ v,\i]) sugar
1 \ cups sweet milk
1^ eui)s fl(nn
1 level teaspoon soda
dissolved in milk
2 level teas])OonH
creujn tartai* mixed
with the Hour
1 cup corn meal
lidkr ill (I modcrnU oven <ihoiit 25 minulca.
( OliX CAKE
1 egg well beaten i teas])oon soda dis~
\ cup sugar solved in hot water
I teas])0(>M salt A cu]) flour
1 full CU]) s(nu- jnilk 1 cuj) corn meal
1 tal)lespoon melted butter and lard
If s\s(>et milk is used, add two teaspoons of baking
powder insteiul of s<Kla.
MUFFINS
1 egg 2 teaspoons sugar
^ CU]) milk 1 tables])oon butter
Ih te}is])oons l)aking 1 cu]) Hour
])owder
Hake in hot niuffin puns. This receipt makes eight
muffins.
142
2 (-11])^ (^)iiak(T oats f| '"ii]) inohisses
1 (jiKirt hoiliiifi water 2 (piarts flniir
1 tras]><K)ii lard 1 voust cako
1 teas])0()n salt
Pour tlio Ixiiiinji water over the (^luikcr oats H<i-1 the
ImpI ami let it stand until cool enough to a(l<l the yeast
Put in the salt, molasses and sifted flour. Beat well and
let it rise until liKlit, then knead down and l«'t rise jmani.
Make in loaves, and when li^ht enoui,'h. hnlo \ hour.
This receipt makes three loaves.
i>Ain<i:u norsK rolls
•J (•ui)s sraldod milk i cu]) butter, melted
I yeast cake 1 teus]>0()ii salt
\ cup lukewiirm water 2 teaspoons suj!;ar
Mix .scalded milk, when cool, with th<> dissolve(l
veast cake. Add two cups Hour; beat thorouyhly atid
let rise When spongy. a<ld remaininii ingredients and
tlour to knead. Knead; let rise and when double Us
hulk, shape int(. biscuits. I '.ly on buttered paper; cover
with dripping pan. Wlien risen to double the uilk,
press .vith tloured handle of wooden spoon, almost divid-
[wr the biseuit. Hnish one half with butter; nress the
two halves to<:ether, place on butti'n-d tm and let rise.
When liiiht, Ixikr 10 to 15 jninittm.
BKKAI) (HUDDLK ( AKLS
\\ cups fitie broad '^\ teas]K)ons bakin^^
"crumbs ]>owder
I cup Hour 2 e^^jis
\\ cups hot milk \ teas])oou salt
2 tables] )ooi»s butter
Mix in the onler ^iven. One cup of any cookecj
cereal mav be used instead of breadcrumbs.
I;
I
1 1
143
M r JJRKAI)
I (.u^ 1 cii]) suiiar
1 ,.i:t) milk 1 '"HI) (lialiujn flour
'J (•..•j.s white llniir 1 >caii1 tcasixxtii salt
1 t('aM.'"'ii hakifiu 1 cii]) ciioitvcd nuts
]»(»\V(;!')'
Mix ;,ii(l In n-v oiu-li:ill' hour. />'<//>< i '>/ an hour
in oven li(atc<l for l.ivji.l. It i- nice l»;ikt'<l in <tiic pound
hakiii;: puudcr cmms.
lUUlAKFASr IM Fl S or POT-CnKHS
1 cup lltau- I ^^li^^ vnik and wliilu
1 cu]) milk Ix'alin , r].ai atcly
1 sall>]HM)ii alt
viis til,, ^alt wi'li t',r tliiur; .>'l'l |>:iit uf flir niilk
>|(.\vl\ , until ;i ui.x.ili pa tc i> Innncl; a'l<l the imi .lin.UT
uf tl.f niii!; \s « Hie iH-afcn \nlk ainl la-lly ! nc wliite
hcatcn to a stiu >n>t!!. < <M.k in hot l.tUtcitMl <n-n\ [uitis,
.»r rarthcn <Mip>. in .'\ tptick oven, \ hour, or until tlu>
putT~^ -.liv Itrowii a'. \ vcH p(>[)p('i| over.
I)i:Li( lors IKA ( AKKS
•J II >s. ilotir
\ ll». Isittci- (H laiil
\ (»z. vcnst
', tra>]i(K»!iful .-ail
Some waini milk
MkihoI) Have iho ti<.ur p.-rlcctiy <lry. an. I put it
inf. a warm l«o\vl, mix ia tlio silt, timl rul) in the butter
\\ii!i the tips ul" tht' fiim-fs. Di-^solvc tiic yrast iti a little
warm milk with a .Ic- t rt->po(Milul (<f sutrar adtlo.l. let it
list' a few nnnutrs add to itic tio;ir. with cnoiiirh wann
milk to make a smootli douuh. Km-ad well, eover and
M't t<» li^c ;il>'»ut U lioiii--;. Divide int(. pieces the size
of a teacup, roll out *oii a tloin-d l.oaid, place on greased
tins, let liM- apiin and halcr in n hot orrf J't minutes.
To he eaten hot with hutter or tojisteti.
144
SOirilKliX WAFFLES
:^ ciX^rs boutcFi v(My li.s^ht .S tal)los])()()iis hukiiif^
1 cii]) milk ])(>\V(lor in flour
1 cup flour 2 tjil)l«>sj)oons butter
1 t:ii»l('s])oon huttcr :ul<l(vl just l)rforo cooking
Iljivt' waffU' iron very lu>t ami well ^iri'tiscd.
IJHKAI) SI I( KS
Whites of three eggs
7\ ('U])s sifted flour
•J (•U])s s(':il(le<l milk
1 tal>les])oons sugiir
\ cup hiitter 1 teas])oon salt
i cake yeast dissolved in \ cu]) lukewarm water
Mix the milk, siinar. huttcr and suit. WIumi luko-
uarm ail<l the flour, yeast ami whites of e^j^s, well heaten.
I\?ii;t(l well, l.et rise and then shape in lonu. thin strips,
ahoii! eiiiht inches lon^ and one-half inch thick, kee|)ing
thetn of an (^'|ual thickness. Let rise ajrain, then hake.
Ila\e vour oven very hrisk and reduce heat at the end of
hve minutes. The sticks should l»e very crisp and dry.
I.ADV BAi;i IMOKF (\VKK
I cu]» lnitter
_' cups sugar
."U cups flour
1 CU]) rich milk
(') eggs (white.-; oidy)
2 teaspoons l)aking
powder
1 teas])oon vanilla
Cream butter and sutar, add milk and flavoring',
then Hour into which hakinf^ powder has hocn .sifte<i, and,
tm.'illy, fold in whites of the «'«Ks.
liake in three layers in a rather hot oven.
lii.LiNcj Dissolve 'A cups of uratnilate<l sutfar in 1
• up of hoilini; water and cook until it threads; then pour
uradually over the stilTcMU'tl whites of '.i eiigs. Add i
t.a-pDon flavoring and 1 cup chopped seedeil niisins, 1
• lip chopped nut meats and ') ti^s cut in tiny strips.
If desired, hefore a<lding fruit, reserve enough filling
for top of cake.
145
!
I
■*■ I
(^ri( K SI'K K ( AKK
\ CUV I'll"*''' ^^ '"'H'^ iUmv
IJj (Mi]»s lnowM sii^Mi- i toas]>(K)ii ciiuiaiintn
2 (Mitrs 1 t('as]M)(»ii t:r:it('«l Miit-
A v'}\]> milk I'K'^^
A ica-iMMMis l.akiii^^ Ul). (! Ics stoned and
powder <'ii1 in ].ieces
I'm iiiurcilinits in a 1m>w1 ami I'lat all tum'tluT for 'A
riiiiiutcs, h;L> ni nin,hi;ih nr< n l(» niinul,s. Cool
ami rru>(.
\ cup su<rar
,'i cups lltiUl-
1 cup milk
' I MI- (Is
DAISY (AKK
\ cup butter
}, vu]) cunanls (»r
cii(»]t])ed rai-iiis
A little nutmeu'
2 tal)les'jHM)iifuls baking ])()\vder
Sift the liakiii^: jx.w.lcr with the llmir. Cn'atn the
1. utter an<l siiyar well t..nr(i Ikt. add ('U«s, one at a tinir;
add tlour, and all ••tlivr in;:n-diciils, mix tlM»rouf:hly, pour
into l)Uttcr('<i till aii<l /'<//tC i '»'( //'»'</•.
If likctl pn-MMved clKM-rics may l»c ummI instead ol the
raisins or currants.
SlIOiriBUKAl)
h II). butter 1 lb. Hour
•1 oz. fruit suuar
Mix the Hour and hutti-r with your hands, then add
the suirar and work ail into a smooth hall. Ifoll out on to
a lloure.1 hoard to I inch hi thickness. Decorato
(MJiie. and fmk-c in n '•"■'/ inndtrnl^ crin \ <ni hour, in
round or sipiare shape as desired.
146
COOKIHS
liUlUlIl
•«1 llllt-
[>(
1 :iihI
rr fur ii
Cool
lis or
ins
':ua til*'
:i tiiiH':
l\, |Miur
nl of the
Ikmi add
tut oil lo
Dcconito
hour, in
l('U])lmtfor 3 tal)los])oonH milk or
li c^^s IxMiteii sr]);ir!ito- ciejiiu
ly Xutinoir to flavor
1 toas])oon Royal l»ak- '.\ ('U])s Hour, or iiioro,
iii^l ])o\V(l('r IfUt luive (hm^li a.s
2 ciqis sii;j;ar vrcaiiKHl soft us ])ossihU'..
Holl \-rMy thin
STRAW BKURV SllOlir ( AKK
Make ii ri<'h short crust with butter an<l flour, allowinc
1 oz. more of flour than Imttcr. Bake iti fiat tins of (Mjual
size; when Itakcd the cakes should he ahout 1 inch thick.
When baked open the cake, butter it \v«'ll. cover
one half with a layer of >tra\vb(>rrie-, pnniously mixed
with sujiar. Have altrni.tle layers of strawberries and
pastry, finishinu with the fornier, over which place u
layer of whi|)ped cre.'ini.
CllOCOLA'rK CAKE
\ II). butter
I 11). prouiul alnionils
12 o^^gs
\ tal)k's])oon ])ourulo(l
cloves
\ 11). suf^ar
\ 11). chocolate
2 tahl«'>])ooris cin-
namon
Melt the butter, and stir until it froths, heat the
volks of e<i!is and stir into the butter, ad<l the su^ar,
cinnamon, cloves, almonds, ehocohvte (grated). Heat well
for 15 minutes, beat the whites of enys to a stitT froth, add
to above mixture; butter a mould well, pour in the mix-
ture, and bake in tnuderuU uvea for i\ hours
Ii
lit
147
MAIAGA CAKE
1 c\\]i iMittor
^ (Ml]) milk
4 eggs or whiles of
<*ggs
For the I'^illing
W'liito^ of ;i og;:- hoatoi
witli sugar
2 rii])s sugar
;j cups flour
2 t('as])0(»us
])o\vdei-
hukiiig
; ful scrdcvl .and
>|)p*'(l laisins
2 toaspoonfiiis cxiract of loinon
MkiiiuI) Hcjit III'' l>uttcr hikI Mi^ar to n vkwu
n«l(l tin- niilU, Hour ami hakiuy |)«>\v<1«t i-iftr.l t«.u('tlnT)
Boat till- wliitcs (it ("nns t(. a stifT frotli, ; ■. iCtluT
liKhtiv, flavor with Iciiioii. !.iiH'tli<' tins with buttcn*!
paper and Wake in a vrry nKMh-ratc oven al'o\it 20 min-
utes. When <'<in! put top'llirr with altoM' hlhnn.
(JlNGKIUMiKAI)
H ll)s. flour
^ lb. butt or
A lb. suirar
1 gill sweet milk
1 teasi)oon baking soda
1 lb. nioKisses
\ 11). mixed ])oel
a eggs
2 teas])oon.- ground
ginger
Sift the flour and ninmr together into a bo a I, cut
up th(« pcfl finely and ad<' n\ix hi the s' ^'ar. Melt the
l.utler with the inolasscs; . ,»t Up the e^;_ , and dissolve
the soda in the milk.
Mix ill infj;redients and '"'</< well. H'lk* in a very
moderate ovm about 1^ hou:^..
148
DOK.IIM TS
2 cujjs floui-
J ('U]* sugar
1 .:'as]»()(>nf\il Imtter
1 t'^K
■J to:i.si)(>(>riN Hoyiil
Itukiiifi ])()\V(lor
1 cu]) sweet jnilk
Sift the iUiUT liud baking; powder to^ef her into a liowl,
rul) in the Imttcr, and add sujiar, boat the e^^ »'»<• »dd it
With the milk. i{oll out, cut Wito desired -^hape and fry
in very hot lanl, till a golden brown colour. Drain on
tissue paper.
UO( K (AKKS
i 11). Hour
\ II). sujitir
1 ()/. catuliod lojiion
1 t'f;g
\ 11). c'urnuits
\ lb. butter
1 tejis])()()ii baking
})()wder
A little milk
1 teas]KHM ltd baking i)()vvder
Mkthou — Sift the baking; nowder with the flour
into a b(»wl, rub in the butter with the tips of the finger?*,
cut up the lemon peel finely, and add it to the flour with
the other dry ingredients. Heat up the egg, and add it
witli enough milk to form a stilT dough.
Drop the rocky piece.s on to a grease<l baking sheet,
md bake in a moderately hot oven 20 miniiteH.
IIICE BUNS
2 uz. sugar
2 eggs
(> flour 2 oz. ground rice
2 oz. butter
Hiiul of 1 lejnoii grat
i gill milk (a) tout) ed
J te.i.-jMjonful 1)aking jk) r
149
I II
MKTiioD—C'n'iiiii tln" IxittiT iiinJ suirnr vvoll touM-tlipr.
)ii|<l tin- runs, «»!i(' lit a time. Ih-uI well; sift tlir luikirm
powder with the Hour, u'l'l lfrii(tr> riiul, uii«l stir into tlir
mixliin-; a<l(l ctioiiuli milk to tiitikc tho rij^ht corisisti'iicy.
IIh\«' ninlv Noiiic i:r«!i><*<| ^n^\l\ or putty |taii*;. fill tlirm
ij full of tlic iiiixtur«' aii'l hok< in a imtiUrnU orm If)
(^! i:i:n cakes
4 ()/.. \Ui\iv i <»z. su^'ur
4 Imttcr 2 c^^^s
2 oz. ))iTst'iv('(l cherries '2 oz. eurraiits
^l•ate(l liiul oi i lejiioii
MKTiioi) < lit U[» thr clK'rrirs into -.mall piccrs.
Cream tlie liutler ami su^ar touctlier, atM the < ^^;.s one at
a time, heat well; atl<l the flour an<l fruit. One-halt fill
fancy .shape<l tins, v ell j;rt'iist'«l, ami hake in n minUrate
oven ahont 10 mituih'*.
(IIOCOLA'I K SWHDISII
MKKINCil KS
r> wliites of e^gs A teas])()(ni creuiii of
1 ell]) suf!;iir tartar
\ (•tij) cocoa (LowiievV) \ cu]» Hour
A t('a>]»ooii vanilla
Mk'IIIoI) Heat the whites of e^^s til! foamy, aiid
cream of tartar, su^ar and cocoa; continue heatinn till
spoon will stand up in mixture, add vanilla, and fold in
the flour.
lidkc in butlirid shalloiv pans, in a vwdvrate oven
about 20 minuUa. I'ut cakes together and decorate top
with the followin^ filling.
Melt half pound marshmallows. Cook one cup su^ar,
with a third of a cup of hoilinn water until it threads;
pour slowly on \o melted marshmallows, add a little
vanilla, and heat until thick enouj^h to spr«'ad. Put
between anil on top of cakes, cut in >mall fancy-shu|)etl
pieces, and sprinkle witli chopped nuts and cherries.
150
IS
( IIOCOLATK COOKIKS
\ cu]) ImtiM'
'J t(';i>]nMHis
]M>\Vt|«'I'
2 cii^js flour
l»:ikin^ A teaspoons ^ijit('(l
cliocolato
A littlo jiiilk
Cream the liittrr ami su^ixr tonctlicr; add the egg
and heat wrll. -ill tlic ll«iur, hakinn ixiwdf-r ami aildwith
the «'lii»ci)hHr and a little salt; add >ulfi('ii'nl milk to
make into a •^nft dl>M^ll, roll out, cut into shajx*, and Kaku
in a moderate ov«'ii. For plain lookit-s, omit the choco-
late, and flavor with vanilla or lemon.
MA( AltOONS
i 11). p'oiiiitl sweet 111- } 11). fniit sii^ur
aiiKMids Wliites of 3 egj^s
A little oraii^^e Mower water or llavoring
MiOTiion - Mi\ the sunar an<l almonds well together;
lieat the whites of enj;s >liyhtly. adcl the flavoring, and
ppieeed to well ruli tlie mixtiM-e into a smooth naste.
Lay sheets of wafer paper over clean hakinj; sh<'<'ts,
lav out the hiscuits oti it with a spoon, place a few split
almonds (»n each, and hnke in a cool onn 15 to 20 minutes.
UK K JUS( LITS
\ II. . rice flour } fruit su^^ar
i butter 1 v^u:
A little iitu^ly chopped lemon rind
Cream the butter aiul su<zar toKcther, add the enn
and heat well. Stir in the flour and h-mon rind; roll out
■ 11 a tloure<l hoard, cut with a small round cutter, and
hdkt about lo minutis in a sloir oi m.
loi
(ii\(;KH Bis( ins
1 11). flour
^ 11). fniit su^ar
^ 11). fiosh bnttor
1 (Irsscrt.^poon ji;rouiul
2 e^^^^s
2 oz.
peel
^lIlpT
'.'uiulictl Icjuuii
A little milk if iieccss-
ai-y
Mkthoi) Work the butter iiixl siiUJir t<»i:<'thcr in a
howl, sift tlir ll«»ur :in«l «>'>«('! toyftlicr iin«l julil witli tlio
finely cut lemon peel; Ixat up the o^'^s an«l work tho
mixture to a iiiee sjiiooth paste, usin^ a little milk if
neees.sary; let the n\ixt\ire stand a while; then take
pieees the size of a walnut; roll round in the palm of
the hand, and hake on (jridnal hakiny slucts in a slow
own (ihout 1') tni'i'itcfi.
(CM OAM 1^ ( AKK
() ()/.. ])Utler
1 11). flour
:i ejj;gs
A little milk
S oz. fruit su,i;ur
{ lit. (Icssccateil cocoa-
nut
l^sscucc nl lemon
2 teaspooMi^ful Itakiii^ powder
Mkthod -Beat the l)Utter and suj;ar to a cream,
a<ld the e^ns one at a time, heat well. Sift the flour
and hakinn powder toyetlH'r, add to the mixture with the
e(»ct»anut and flavoininn, add enough milk to make ri).;ht
consistency. liake in two or more well papereil and
^jreased tins, sprinkle .some eoeoanut over the top and
bak>. in a niotlirutt ovtn about I \ hours.
152
an(;i:l ( akk
I cup fruit su^jir
1 cu]) Hour
1 t('iis])Ooiiful vanill.'i or
lemon flaNoi-
1 cu]) fiuit ^u,i::ir
I sjiiall H'uspooiiful
(Train (»f t art :ir
take
.111! of
slittr
MkhioI) licit tlir white- ot ct^L', till liiainv. then
iidil crf.-iiii of tartar uikI l<i'at until -tilT; a<l'l tin- Miuar
Kraduiilly ; sift tin; tloiir and salt l<.j:ri her, ami f«»l»i int(»
tin' ('i:^ tnixtiin-: add tlic tlasoriiii:, atid /"//.< in n r,rn
ntdilrnitr (inn nhuiit Kt tmiiutis.
UK II FUn r (AKK
1 11 ». IniUcr
1 11). flour
2 lbs. cunutits
2 ll)s. rai.sit»s
1 11). alinoiuls
1 tcaspoouful each of
juacc, cloves and ail-
s])ice
2 wiiu^^la.s^cs of sherry
1 ill. Mi^ar
2 t<'as])ooiisful Koyal
Itakin^ powder
1 II). citlH)!!
1 do/. eLius
I d('s>erts'ltooii t'acli
ciniuimoii and nul-
jne^
Mktiioi) Sift the llour, hakinu puwdir and ^pictv*
tojictlicr; cut up llic fruit, not t<»<> tinr.
Heat the butter and suuar to a en-am, add thr tims,
one at a time, heatini: i aeh one well; ^tir in the tloiir, rtc.,
and lastly the fruit and >l erry.
Pour into a \v«-ll papticd tin antl /"//.< in n motifrute
oven 3J /o I I' ours.
153
MKi{iN(;rKs
\Vliii('< of -even ('{iLTs \ 11). fruit su^iir
Any lluviM- desired
Ml.iii'M. Beat the wliito ni .•-^ until >iitT. :i«l.l
Miyar unidtially. au<l flavoring. Hdlcr in a nr,f slow nrm
H hiturs,
< HKAM V\VV>
\ cup l»lit ler
I r\\]) Ixtilitm \\at('r
1 ('L!^LI.>
1 ell]) Hour
Mkiih.i. I'iiI thf water aii'l Imltrr into a >aufcnari,
ami p'aiM' on a >l<'\v lire. a> -«ii.ii as li\ittrr i< inrltcd,
liriiitr to Itoiliim j.oinl; ailtl Hour all at oiicf. ami stir
\iuo|diiNlv; <'ooU until tui'vturf lcav.v> -^idc ol' f)an; rnnove
I'rniu tin', cool -liulitly. then add unhcatcu c«n> one at i\
lime. Iieat until tlion»ut;hly mi\e<l.
Drop l.y spoonfuls on to a huttered slieet. U uu-lu'S
apart, liaviii;: luiMure slightly lli^h in center.
Iiiik> M) iiiiniitis In ii nioil, int< (fi Itot (n<ii. With u
sharp knife make a cut in each lar>;e eiioULdi t.. admit «.f
cn-am liHinu.
If cakes are n'inoxcd from ou'ii lielore they are ihor-
ouuhl\ cooked, they will fall.
o.vivMKAL luscrrrs
',\ oz. hutlcr
3 oz. Mi^iur
1 euy:
15 ()/. oatincul
«) oz. Ilouf
k teasl)oouful Imkiug
]Mt\V(lor
Mi;riion Melt the hutter and ad<l all dry iimre.l-
ieut>; lieat the eiii: -liuhtly and mix well, if the mixture
is to«» stitT ad«l a little cold water.
Holl out on a il. Mired hoard, cut into .shape, and fmkt'
in (I niiuh rnti oriii nhmit M) ntiniitiH.
154
LEMON HI XS
i cup butter I ni]) su^tir
1 h (Mq-is flour '2 ojr^rs
2 toiisjM'oufuIs huking 2 small Icjnoiis (rind
]K)W(le>* aiul juice
A little milk
I)A1K ( OOKIES
2 Clicks flour 1 cu]) medium Scotch
I cup Mipir oatmeal
\ teas])ooiiful bakiiif; 1 o/. butter
])(m'der Milk
1 11). dati^ stoned and juice of I lenujii
cho]>i)ed 2 taljlespoouH ^sugui
Cold water
111
Mkthod -Blew the dates with lenun: juice, HUgur,
ami a little water till teiwier an'l chop fiiielv; net nside to
cool. i*ut all «lrv innr'iiit'iits into a l»o\vl, ru!> in the
iMitt'T with the tips (»f the fmcers; jid<l enotigh niilk to
tuake a ^tit't dounii, roll «»ut or. a fl<iiire<l hoard; cut out
witii a roinitl cutter. PIh«'«' a teasp«»oriful of the dute
mixture on each, fold over in half, atid hake in a nmderate
oven.
155
Ill
'*\ ulcjm" ToasttT.
No. 1".»J.
riutr. U iiiuilc to hold four >\xvv^ of hrcud at nncc.
i I
INVALID COOKERY
1 t(nis]>o()n fruit siigHr ^ pint jiiilk or wuter
1 (li^ssrit .spoonful arrowioot
Mi iinti) Mix tho arrowroot smoollily with a litllr
cold milk, lioil the rcinaiinlcr, uiul pour it on, stirriiij: all
the time. Hrtuni to samcpan and hoi! 5 iniiniti's, stir-
ring roust!" 'ly: a<ld the s»mar, and if lik<'<l a smull pinch
of salt an*, rrvc.
Tini) 10 minutes.
1 oz. pOMii Itarlcy 3 1^'"^ water
1 tcaspncm fruil Mi)j;ar 1 st ii]» tliiidy cut
1 snuill ^dass ]M>it wine, Icinou rind
if liked
Mkihod Blanch and strain tiic l.arlcy, replace in
the stcwpan or donhh- lioilrr; with the water and Innon
rind; sitnrncr jrcntly for 'JO minutes, then strain. Sweeten
to tast<', add the port wine, and it is ready to serve.
BARLEY WA'I'KK
2 oz. ])(>arl barloy 2 tablespoons sugar
Thiidy cut rind of k I ])int lioiling water
lenum
Mktiioi) — Blanch the harley and strain. Place the
liarley and the re.«*t of the insxrcdierUs in a juk', pour in
the iJoilinu; water, and ci»\»'r dosoly. Wlit-n cold, sfrain
and use.
A very ajireeable and nutritious drink.
Tinw 1 hour.
jiLA( K ( rnuwr i ka
1 (|«'>!'ri t^lKMiii l»!:i('k 1 1<'a-]>ntn Irii.on
1 t(:is]»(Mtii fiuit sujrai h \nu\ bnilin^ water
Mhiiiui) I'lii iIk" JMiii, -nirar, ;iiul Icmmi iiir<> into
;» JUL', pour on the liuiliiin uatir ami lir wrU. < "nvrr
(•Im-><1v and l«'t it >lanil he nlc a sl<iw tiro for I') < in
miiiiiii-,, I rain and uh- hot as a rninMlv for a I'oM or
iilltiw it to Immmhim' cold nttd \i-r as a lu'vcraij' \ «rv
yuud for hoarseness of the \oifc
Tinn 20 rninuti ^
\\\\\'\K WINK \\IIK\
\ ]»iiii milk i glass slicrry
Su/iai- t<i taste
Mi;rii<»i> Put tilt' milk and wine into a .-mall .-.tew-
pau, >inu!Hr nently till the milk <Mndles, then htrain
tliriMiiih a \cr\ lim- -i<ve. 1 hi' whoy should l»e served
hnt, and the eurds thrown away.
Titnr r» mi n litis.
K(i(i \()(i
1 \vliit(M>f rj:;^ 1 tablesjxHUi sherry
I tai)les]H)()!ifiil cream or )»iaml>'
Stigar to taste
MiiH'M) I'tit the wine or hratidy into a tuinhler.
add the cream aed a little >ui;ar, and mi\ well. W hi>k
the white ot eu<i to a -till' froth, stir a;ihtly into the con-
tent- o| the tuml'lcr anti serve.
Tifiif ."t i)iiiniti!<.
160
nV'lMlv^ . (ilU I:L
1 tlll)U'-]»00||flll IlU'tl-
iuiit Scotch oatincnl
\ litth' salt
1 ]»iut of wutor. or
milk and watiT
• »!) t il-tC
1\ .iltout I of :ifi
.1, u .luultlf I'-iltT
tirritiu '•i'ca-i<»iiully ;
!.i !;i^t»V "^li'iul''
Mn
Hi.il Ixiil ^
mill tliM . lino ^i^•v^• ai»<
Ik? sprvinl wiy ln>t u>^ a rrm«'«l> i«m a .Mild, uiih
rlitidii «>f a littlo yinuor, cn'atii "r Ituitcr
Tii'ii I of (tn hour.
\{\(\: WA'iru, ii).. Phvv)
1 oz. Carolina rice
1'
Mkthui) Wa.-h tin
iitarcrat*' for '^ hours in
lioat, and thm l>oil sjowl
JM' tliiN oiirt'd witli jrnioii i
Tinif I hours.
I (juart cold water
wrll ill cold water, tlmn
,it of \v»t«r kept at tinid
1 i.iu' liotir and strain. Nlay
cIdvcs or oI hir ^picf-.
1 yolk of Qfiy
\ ^\\\ ('r(>aro
1 small blado of rnace
12 oysters 1 oz, butter
h oz. flcMir
^ pill milk
i tea.-^ixxm lemon juice
Salt aiiil |>e]»i)er
MiTMoi. Hlanoh thr ovst.r- in tln-ir own l>'i'"'»'
tlirn strain and a«ld enough milk to make * Pint. Melt
the hmter into a stt'wimn, stir in the tl(»ur, add the niare,
inixe<l li(iu..r and milk. an. I hoil J or 3 tninutes. Hoat
the cream an.l volk of em; vxrll together, strum them into
the .siiuce and stir h. ide the tin- 2 or 'A mmutoH but do
not let it boil or it ^sill curdle, heard the oystei^M, cut
them into halves uid stir them into the .sauce. Season
to ia>le. aild tli. tnoii juicc. rem<.ve t!u; mace and srrvp.
Time 20 niutrs.
itn
I
MICROCOPY RESOLUTION TEST CHART
(ANSI and ISO TEST CHART No. 2l
1.0
I.I
1.25
2,8
!f Ilia
L.
14.0
1.4
2.5
2.2
2.0
1.8
1.6
A APPLI ED INA^GE
Inc
1653 tast Main Street
Rochester, New York U609
(716) 482 - 0300 - Ptione
(716) 288 - 5989 - Fox
USA
] ciusl of broad 1 ])iiit cold water
Mkthod— Toast the lucad very brown and liarii.
hoiiiK careful not to burn it. Put it into a jug and pour
over it tlic cold water: let it soak for 1 hour. th(!n strain
and use.
T iiKc 1 i hours,
BROlLKi) SOI.K
1 jncdiuiii .sized f'olc liiitter Salt and pe])]H'r
Mkthod — Trim the sole, and uipc it tlini(»u«ildy
with a dani() eloth, rub it over with a little salt and pepper,
and coat it completely with liquid l)Utter; enelox' it in a
buttered [)aper. Hroil on a ^as i)r(>iler (»r o\cr a clean
lire, turniii).! occasionally. Scr\'e on a dish pa[>er, garnish
\vitli parsley and lemon.
Time 10 niiiiutrs.
Fish for invalids must ncNcr !ie fried, as that method
of cooking is very indigestible.
wnniNc; ( rkam
()/
buMf
1 ()■/.. iUmr
1 yolk of c^g .\ gill milk
.1 gill crrajii Salt and jjejrpor
1 Whiting which .should wcigJi 1 oz. when free
from .^kin and l)one.
MiiiMoi) Melt the Inittei' in a >tewpaii. --tir in tiie
flour an<l blen<l thoroughly, add the milk and cook until
it leaves the side of the pan; turn on to a plate to cool.
I'ound the lish in a mortar until smooth, ami add the
panada, egg and a little >easoiiing: pass the mixture
through a line sieve. Whip the cream slightly, stir it
lightly into the mixture which afterwards turn into a
well l>ulteretl souillc' mould, cove- with buttered paper,
and steam 10 !> !•") minutes. Turn out and ser\(> im-
niodiatcly.
Time 1 { hours.
1(12
1 pint beef tea 1 oz. gelatine
Salt and pepper
MKT»<tD — Dissolve tlu; gclutiiu' iti 2 tal)!o'<f)()(»nfiils
of hot water, add to it the beef tea. and sea^^on to taste.
8tir till beginning to set and set asitle till eold.
Time 2 or ',i hours.
KGG JELLY
1 oz. gelatine
.) oz. siij^ar
2 lemons
Mkthod — Grate the lemon rind very finely, strain
the juice, add enough cold water to make 1 pint. Soak
the gelatine a few minutes in cold water, ad<l to tlie lemon
niixtur , turn into a st<'wpan and stir over the fire till
dissolved. Separate yolks and whites of eggs whisk
the ft)rnier to a stiff froth, beat the latter slightly,
anil adtl to the contents of the stewpan; stir till yolks
are cooked, but do not let it boil. Take otT the lire and
stir in as lightly as possible the stitT whites of eggs, ♦urn
into a wet mould, and when firm unmould and servt
Time \ an hour.
MILK Ji:i>LV
1 pint milk
h oz. gelatine
l.^ ozs. fruit
A little thinly
lemon rind
sugar
cut
Method— Soak the lemon rind in the inilk about 20
minutes, then add the gelatine and sugar, ^ti^ over the
fire until the gelatine is dissolved, remove the lemon rind,
and pour int j a mould to set.
Time 2 hours. . i
163
]5i:i:f 1 ea
I 11). ^ravy bcpf 1 ])int cold wutor
^ teaspoonfiil of salt
MeiH)I) — Remove all fat, slircd or cut tlie meat up
finely, pljice it in an cartlicnwaK! jar, add the salt and
water and cover closely. I'laee the jar in a pan of boiling
water or a slow oven and cook for 3 hours; strain, rc-
mo\c all traces of grease and .serve.
Tinu' :i hours.
j5i:i:f tea and e(;gs
] ])iut of beef ten
Toasted bread
1 yolk of ef^f!;
A "little siilt
Mirnioi) -Beat the yolks of egg well, pour into a tea-
cup, season lightly with salt; heat the beef tea almost
to boiling point, pour over the beaten egg yolk, stirring
briskly. S(M've with strips of toast.
Time 10 miniiles.
VAIG ( ()I{1)IAL
1 tablespoon cream
1 tablespoon brandy
1 white of efrfi;
1 teaspoon sugar
Whip the white to a froth, then add the cream,
continue beating, add brantly liy degrees and sugar.
Serve at once.
RAW BEEF JEA
2 oz. lean juicy beef 2 tJiljlespcons cold
A i)inch of salt wiiter
MioTHon H.eniove all fat. shred the beef finely, and
let it stand in the cold water about two hours, strain
and squeeze through fine muslin, add the salt and serve.
More digestible than cooked beef tea.
Time 2 hours.
1 nock of nnittoii 1 (luart (-(dd water
1 tablespoonful rice Salt and pei)])er
Mkthod — Ivcmovc all fat and cut tho mutton into
small joints, put into tlu; stcwpan with the water and
salt. liTin^ to the l»oil. skim well, then cover and cook
slowly for ;{ hours addinj; the rice ahout A an liour l)efore
serving. Take out the meat and bones, cut the former
up into small pieces and replace in the broth, season to
taste and serve, or may be strained and served plain.
Time 4 hours.
CIIK KEN ( I STARJ)
3 oz. raw chicken meat 2 y(dks and 1 white of
1 gill of Jidlk egg
P('])per and salt
MKTHon — Shu'd the chicken finely and pound it
in a mortar until smooth, adcHnfj; the miik jrradually, i.nd
press it th rough a fine sieve; beat the eggs together,
stir into tiie chicken mixture ant' season to taste. I'our
into well greased china r. nekin cases, cover with Inittered
paper, antl steam gently till firm.
Ti7ne about 40 min '■ s.
MINCED CHICKEN
4 oz. cooked chicken 1 oz. butter
^ oz. flour 1 yolk of egg
H gills stock or milk 1 table^j)oon cieam
A little lenion rind Nutmeg
Salt and pepper
Method — Mince the chicken finely. Melt the butter
in a stewpan, add the flour, and cook a few n^inutes with-
out browning, add the milk and minced chicken, simmer
slowly for 10 minutes. Beat the yolks of egg and cream
together, add to the chicken mixture, stir by -idt* of
fire for two or three minutes, sea.son to ta-tc and .>trv«'.
T'ime lo minutfs.
lOo
ft
SIKAMEl) CHOP
1 hmil) or jnuttoM chop 1 very small finely
^ ])int jiiutlon ln'otli cbopix'il onion
or water 1 1ai)l('s()oonful lice
Sail und ]K']>p('r
Mi: 1 111)1) 'rriin tlic chop rcniovinj; all fat. plarc in
a sicwpaii, atlti the l>rmli. onion and a little salt: cover
closely and cook gently \ an hour, add the rice and co<tk
for I hour longer. Season to t:ete and serve with the
nee and vcravy.
Tinir 1 .', hours.
MiN( i:i) Minox
(.See tninced chicken.)
( ODDLKI) E(i(;
Place the r^^ in hoilin^ water, cover closely, and
let stand 7 or 8 minutes wliere the water will keep hot
without siininerinsx. Much more diji;estil)le than a hoilod
STEAMED ( IJSTARl)
15 lar^c or 4 sniall o.ir<is 1 ])int of milk
Su<jrar
A littlo p;rated nutmeg
Mkthoo— Heat lh(> e^jis well, ad»l milk and other
ingredients, pour into well j^reastsd mould or small in-
dividual moulds, cover with buttered paper and steam
gently till .set.
Time 15 to 30 minutes.
(See also Semolina and Rice Puddinjis.)
lt))i
SEMOLINA CREAM
1 o/. Semolina 1} pints of milk
^ 07. . gelatine Sugar
Flavouring to taste
Methoi) -Soak the sonujli 'a in ', pint of milk for
an hour, then put it into a sto\ ^ -m w*h another ^ pint
of milk and simmer gently for \ an nwur. Boil the re-
maining milk, pour it over the gelatine and stir till dis-
solved: pour over the .semolina, stir until it begins to set,
then pour into a wet mould. Turn out when set.
Time '2 liours.
107
INDEX
frOUl'S-
Articlioko Soup
lionc Stock Soup. . . .
('al>lian<' Soup
("liickcii Hroth
( "l(';ir .luliciUH' Soup
("ream of Celery Soup
Cream 'ronmto Soup
I"o(m1 for the ( Iofl> .
I.eiitil Soup
16
ITi
in
IS
17
17
20
•21
20
Meat Stock Souf). . . 1')
MulliKutawny Soup IS
i'otato Soup" 21
Seoteli Broth 19
Stock for Clear Soup 15
Tomato Soup 1!'
PoLt/nn' AND (Jami; -
Jioiled Chicken 37
liroiled Chicken '^>>
Broili'd l*i«feons 41
Casserole of ( hicken 37
Chicken SouiHe 38
Curried Fowl 41
Fricassee of Kahbit 43
Pifieon I'ie 42
Kal.hit IMe 44
Kafiout of i'owl 40
Jioast ( 'hicken 3.S
Roast Duck 40
Pvoast Iluanch of \ enison 44
Roust Partrid<te 42
Koast Pheasant 43
Roast Turkev 42
... 39
39
Roast \^'ild Duck
Stewed Duck with Green Peas
Fish —
Raked Fish 2")
Baked Lobster 32
Boiled Fi.sh 25
Boiled Salmon 27
169
Hniilc<l Ilciriiiys with M\ist;inl Sm\ic<' . 20
Hinilr.l Markrivl *J0
l'.n..l.-!| Salmon 29
I'.rnilr.l Ma.'krrcl (2)
Hntilt'd Salt Salinon . .
(•(«! I{.'cliiniri«'
( 'ourl liiiiiilldii
CrcMiM Hakctl 'Inn it
Cffani (liji\v for hakcd I'ish
( unifil ( '(1(1
Devilled Cral.
I )re>se(| SahlKili
l*;s>Jlll«»|)e(| ( K'ster
I'i^h Tie
I''rica>'-e (if ( )y>ters
I'ried \\ lilting
I .olf^ter ( 'r()i|iiet tes
I, ( (lister Xeuhuij; . .
.MayotinaiM' of SalriKUi
( »yMer Patties
( )yster S<»uflle
'lo I'rv I^rook Trout or other Small I'isli
27
27
•M)
2<>
27
27
2«>
:;i
2S
:vi
I'A)
:;t
2!»
:il
;n
:u
:i'2
:v2
28
M \( \ laiM AM) ( 'iii;i;si:
("liee>e l^'illficrs Xi
( 'iirr\' of Macaroni ^4
MacMi-oni Cheese X'^
WVMi Itarcl.it s;?
Ill
V2
MKxrs
lieef. Uraised
lieef ( Mives
lieefsteak I'uddiii.u .')0
Beefsteak Hu-m- .')!
Boiled Beef 17
lirea^t of Mutton. I toiled with Caper Sauce .'> J
Bull<»ck's Heart. stulTod and baked .')!
( 'urry w ith ( "ooked Meat !••
llxeter Stew 17
Fillet of Beef with Tojh toes IS
Ham. Bakeil in Paper Bay; 58
Ham. Boiled .}S
Haricot Mutton ')'<i
Iri^h Stew , ^li
170
JO
•JO
21)
27
27
•M)
21)
J7
J 7
J '.I
:;i
Js
;;j
I.:i?iil» ( 'ml(t«., liroiU'd
I,:iml)'s S\vc<'tl)i<';i<ls, I'tumI
L«'ir ni I'nrk, M:ik('(l
Ldin of Mutton, lioiM'tl anil stiitlfil
Mutton Clioj), Broiled
I'ork ("utk't.s
I'ortrrliouso Steak
Koiist I'illet of Veal
Hoast Lamb
Savoury iJoa-t or lloun<l Steak
\ Cal Cuttle"-, hroih'd
Veal Cutlet.-. Fried
\'eal ami llani Tie
\eal Olive-
57
ry\
.•.7
:.i)
.")•)
55
52
5!)
5«)
.V.)
J'.t
.{1
:n
•M
:\2
;vj
Jh
Si
s\
s:;
5J
.')()
51
17
5 J
51
1'.)
17
•18
58
5S
"■ *>
.).■>
5;i
V'K(iKr\ni.Ks —
A-parairus
lioiled h.ct <
Hoijfd ( ireeii Pea-
Boiled Macaroni
Boiled Potatoes
Boiled Hire
Boiled Spinaeli
Bru.s.sel- Sprout'^
Cauliflower
( 'elery
( dohe Arti(rlu)ke-
Jerusah'ni Artichokes
Ma-lie<l Potatoes
Potatoes au ( Iratin
Salsify or Oyster Plant. . . . .
Savoys
Scalloped (dohe Artichoke-
Shelled Beans
Stewed Carrot.s
Stuffed Tomatoes
StutTed \C)ietai)le Marrow. .
Surprise Potatoes
Cold Mk.vt s i *kkky —
Jieef I'n iters
Dresden i'attie-
(Jatoau of Cold Meat
liice Cutlets
r.5
07
tM
07
r,7
05
()3
03
iA
iA
»>5
o:i
OS
«i7
04
05
00
r,o
*A
72
71
71
71
171
l'i>^((l(-^ (if ( ul<| \|r;it
Sh voiirv Meat |{ulU
Slifplicnl', Til
'r<i;ii|-iii-llir-(|..|c
\riil»ro.siji on Suliul. .
\>j>arat;iis Sala<l
< liickcri Salail
(oil I Slavs
Cooked X'cyclaltic Salail
( 'iii'iitiilMT ^ala^^
Daisy Sala<l
\\iiil Sala;!
lindive Sala-I
I'Ji^'Iisli Salad
I riiit Sala.l
< iiafx.' I'ruii Salad
Ij)l)stcr Salad
Mixed iMiiit Salad
Oranne Salad
riiiea|»i)le Salad
I'otato Salad
Sljrirn[) Salad
Spiiuieli and Ku^ Salad
Salad Dhksmxos
I'Veiich DressiiiL; . . .
Mayoiiiiaisi! j )ressino;
Salad ('ream
Saucks —
Apple Saiare
Hf'cliamel Sauee
Boiled ("ustartl
Bread Sauce
Brown Sauce
Caper Sauce (for lioiled Mutton)
Chocolate Sauce
Corn Starch Sauce (for steamed puddinj^s. etc.:
( 'ranberry Sauce
Cream Sauce
Dutch Sauce (for boiled fish, veuetables. etc.) .
1 ruit I'udditi;; Sauce
74
^7
S'.»
s«.»
'.Ml
^7
s7
ss
■-s
ss
'.»!
•»l
'.to
'.♦i
<»l
111
!».J
{M
100
100
100
101
io;{
101
101
w
103
KM
172
I lolliiiuluiM' S.iiK"
.luiii Suiu'c
I-«'m(»ti Sau('«'
I'lir^N'v uml Itiittrr S.nifr
l'\s||JY
''hnllX l'a-l«'
Drinpinu Crust (for plain pirs ami pii.|.liiii:s>
I'h'.k.'v I'a.trv
I'astc fur Hai-t'.i ( l.im.' Pics
I'lifT I'astrv
I{«»il-.'li I'lilV |'a>try
l*UI)l)I\(i><
Ap|)I<' Aiiihcr I'luMitij;
Appli' ( 'harlot f«.' /
Appl(? Pu(l<litit^. Hoiiod
Af>pl('>; and |{i(!o
liaknl ApfiJcs
Maroness I'luhiinK
Hatter PiKidiny
Bread and Butter I'lidiliiiK
Brown Betty
Canarv i'liddiiii;
Caranie! I'uddinu
Ca-tle I'uddiiii,'
Cliocolate Nut Budding
Cliorohite Budding;, lioiled
("lui^ttiias Budding
("ollcj^e I'uddiriK
( 'ranberry Buddin<;
Date Biiildinj; .
Damson Budding
lOrnpress Budding
IJigii.Nli Budding.
Fig Budditig
I'Viar's Omelette
(iinger I'uddiiig
(Jolden Budding
Letnon Budding, Baked
Lemon Budiling. Boiieil.
Macaroni or Spagiietti Budding.
Hicf Budding. Baked
Semolina Budding
103
lOJ
102
loj
107
l(»7
I ' '*
I0!»
BKS
I OS
113
113
111
111
lit
11.-.
11.-)
11(>
11(>
no
117
117
lis
118
119
119
lis
120
119
120
120
121
121
121
i)>
122
12*5
123
122
123
173
I Mpiucji, w i; li .\i)|)lc> I'J 1
Vnrkvhiic Tuddiii^ 121
IciN(iS AM) I'lI,LI\(iS —
Aliiioiid Iciiifi i;;(i
Boiled Jcitiy; \:\{)
(*li(){M>l;if«' Iciii^i i;i(i
('<»tT('(' l(iii<,' i'J»»
JioytU iciii^ |:{()
( 'liocdlntf I'illiii<f 127
('rcaiii I'illiiiy; 127
Date I'illiiiy; 127
I'"i<: l''illiii<: 12S
I'ud^ic I'illiiiir |2'.t
Maple Filling 12s
LciMoii I"ii!iii<: 1 2^
MarsliniMllow I'lliiiii: \2s
\\it and ilai^id I'iUiiiii; 12'.*
( )raiijf»' l''iiliri^ i2'.i
Pineapple I'illiii^f r2'.t
Cold l)i.ssi;i<.-^r and .Iki.mks
Apple (iiii^xcr IM.")
Apple SiiDU i;-5.')
Cafe Mousse LSI
Clioeolate lec Oeaiii l.M
CoiTc (rcain lee ]'.V,i
Cold ('al)iiiet I'uddiii<i I'Mi
('ti>tard for ("ream lees ],V.i
Fruit 'I'ritle ]'M
MaearooM Ice ( "ream 13o
Marslimallow 1 )essert 135
Strawherrv Mous.se 134
Aspic ,I(-llv 13s
Claret Jelly 137
.lellv willi'i'ruit 137
Lemon .hllv 136
8t raw! )errv .lellv 136
Wine ,l(>lly 136
BrKAI), CaKH.s AM) liis( iir.s —
liread 141
Nut Bread U4
Oatmeal Bread 143
17 1
Aiiiicl Cuke |-,;^
( liocoltito Cilkr J. 1 7
(oc'oanut Cake j-,2
Corn ( ako I }■_>
Daisy Cako I jjj
( iinj^crhrcad'Cake j 4s
Johiwiic Caki' j j-j
J-ady lialtimoro Cake n.-,
Malaua Cako \ \s
l^iiick Spice Cake luj
liich I'ruit Cake \,y,i
Shortbread \ \(\
Stra\vl»erry Sliort ( 'ake 117
liread (Iriddle Cakes 11;^
liread Slicks j ;-,
Hreakl'ast I'utTs or I'op-overs ] 44
Chocolate Cookies \-^[
Chocolate SwcMJish Meringues loo
Cookies 117
CreaiM I'ufTs " 15 j
Date Cookies ^55
Delicious Tea Cakes 14 j
Doujxhuuts 141)
< iitijxer iJiscuits 152
Crahain ( letiis ]42
Lf'inon Uuus 15-,
Macaroons |-,1
M<'rin<:ues I -,4
Murtin> 142
( 'at meal Hiscuits ] .-, }
Parker House Rolls 143
Queen Cakes '5 >
Rice Jiiscuits |,-,i
Rice Buns I }i)
Rock Cakes 149
South<>rn ^\'affl(^s 1 },-,
Tea Hiscuits \ i
E(i(is. Savories, Ivrc —
Chinese Kti^s
Mj?gs a la ( 'aracas
Kpgs with Cheese 79
77
175
Il^^.s >ur l:i i)lal 77
Ham and I'>ut?- 7,s
Savoury ( )riilct 7()
Scotch I^tr^s 78
Scraiiihlcil Kfifi^s 78
Inv \i,ii) rVxjKrouv —
Arrowroot 151)
Hurley ( Jrucl 159
Rarlcy Water 15{j
Black Currant Tea 160
Uroijcd Sole 1(V2
ll^<A -N'o^ 1()()
Oattncal (Jruel Hi I
liicc Water (Dr. Pavy) Kil
Stowed Oysters IGl
Toaxt Water 162
White Wine Whoy 160
Wiiitini:; ('ream 1()2
Beef Jelly 163
IliZL' .h'llv 163
Milk Jeliy 163
l-KjIIOs —
lieef Tea 164
iicef Tea and J^ggs 164
i:^^ Cordial..... 164
.Mutton Broth 165
l{a\v Beef Tea 164
Mk.VT DiSlIKS -
Chicken Cu.stard 165
Coddled i:,i;j: 166
.Minced ( 'hicken 165
.Minced .Mutton 166
Sfeaitied Chop 166
Puddings —
Semolina Cream 167
Steamed Ciistanl 1<)6
176
I I
7!»
78
78
15U
ino
ni_>
Hil
101
itii
i»;j
if.:?
Uj.i
164
164
164
165
164
165
166
165
166
166
167
166