Method.—Put the milk into a saucepan on the fire to boil.
Mix the arrowroot very smoothly with a little cold milk; when the milk boils pour in the arrowroot, and stir until the milk has thickened.
Add sugar to taste.
For water arrowroot, substitute water for milk.
Method.—Beat the yolks one by one into the arrowroot, and add flavouring to taste.
Beat the whites up stiffly, and stir them in lightly.
Pour the mixture into a greased pie-dish.
Bake for a few minutes, and serve as quickly as possible.
Method.—Put the milk into a saucepan on the fire to boil.
When boiling, pour in the treacle.
This will curdle the milk.
Let it boil up again, and then strain it.
Method.—The same as in foregoing recipe. Sweeten to taste.
Method.—Take the rind thinly from half an orange.
Put it into a jug.
Peel the oranges, and slice them, removing the pips.
Put them into the jug.
Pour the boiling water over, add the sugar, and cover closely until cold; then strain.
Method.—Toast a piece of crust of bread nicely, being careful not to burn it.
Plunge it into a jug of cold water, and let it stand for thirty minutes.
Then strain the water from it.
Method.—Wash the sago, and let it soak in the water for thirty minutes.
Then simmer for about thirty minutes.
Add the sugar, and it is ready.
Method.—Cut the prunes in two.
Boil them with the sugar in the water for one hour.
Strain, and cover until cold.
Method.—Wash the rice, and simmer in the milk, with the sugar, for one hour.
Tapioca milk may be made in the same way. The crushed tapioca is the best.
Method.—Chop the suet finely.
Tie it loosely in muslin, and simmer in the milk for three-quarters of an hour; then strain.
Method.—Put the beef-tea into a saucepan on the fire.
When it boils, sprinkle in the tapioca; stir, and boil for about fifteen minutes.
Then add the yolks of the eggs; stir until they thicken, but do not let the soup boil after the yolks of the eggs are in it, as that would curdle them.
Method.—Put the water on the fire to boil.
Mix the oatmeal smoothly with cold water.
When the water in the saucepan boils, pour in the oatmeal, and stir well until it thickens.
Then put it by the side of the fire, and stir occasionally, cooking it forquitehalf an hour.
Method.—Boil the bran in the water for ten minutes.
Dissolve the gum and honey in it, and strain it through muslin.
This is a remedy for hoarseness.
This is a remedy for hoarseness.
Method.—Put the linseed and sugar into a jug, with the thin rind and juice of the lemon.
Pour boiling water over.
Let it stand, and then strain.
If the tea is preferred thick, two tablespoonfuls of the linseed may be boiled in the water.
Method.—Wash the apples, and slice them.
Put them, with the sugar and lemon rind, into the water.
Boil gently for one hour.
Then strain, and cover close until cold.
Grease a baking-sheet with butter.
Lay the sole on it.
Cover with greased kitchen paper, and put it into a moderate oven for fifteen or twenty minutes, according to the size of the sole.
If properly cooked, the sole will be as white and delicate as if it had been boiled.
It may be served with or without a plain white sauce.
Whiting, plaice, smelts, &c., may be cooked in the same way.
Cut some nice little fillets from the breast of a chicken, and cook them according to the directions in preceding recipe.
Soak the sweetbreads in cold water for two hours.
Then put them in boiling water for six minutes.
Soak them again in cold water for twenty minutes.
Put them into boiling water or broth, and simmer them gently for thirty minutes or more, until quite tender.
Serve with or without a plain white sauce.
Other dishes suitable for the convalescent will found under the following headings:—
Put it in lukewarm water; simmer for about three hours, until very tender. A very dry tongue may take four hours' gentle simmering. If very salt or much dried, soak for twelve hours before cooking.
When tender, remove the skin and cover with glaze or fine raspings.
Method.—Bone the fowl, mince the pork and veal finely, and season with pepper and salt.
Fill the fowl with the stuffing, placing in the yolks and truffles.
Shape the fowl nicely, and fasten it securely in acloth.
Boil it according to directions for boiling meat.
When cooked, remove the cloth and put in a clean one, fastening it as before.
Put it under pressure (not too much) until it is cold.
Remove the cloth, glaze it, and garnish with aspic jelly.
Breast of veal boned may be used instead of a fowl to make a galantine. Roll it round the stuffing and prepare it according to directions in preceding recipe.
This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.
Method.—Remove the flesh from the body and claws of the lobster, and cut it in pieces.
Let the lettuce be well washed and dried.
Cut it up, and mix it with the lobster and somemayonnaisesauce.
Put a border of chopped aspic on a dish.
Heap the salad in the middle.
Decorate the salad with pieces of endive and hard-boiled eggs cut in quarters.
Method.—Cut the eggs at the bottom so that they will stand upright.
Then cut them in quarters, lengthwise.
Dip the ends in a little aspic jelly, or melted gelatine, and place them close together, in the form of a large circle on a flat dish with the white part inside.
Remove the flesh from the body and claws of the lobster.
Cut up the lettuce, and mix it with the lobster andmayonnaise.
Heap the salad in the middle of the crown of eggs.
Decorate it with endive, and put a border of aspic jelly round it.
Method.—Remove the skin of the chicken, and cut it into dice.
Cut up the celery into half-inch lengths, taking half as much celery as chicken.
Cut up the lettuce, and mix the chicken, celery, and lettuce together with themayonnaise.
Put them into a salad-bowl, or heap on a dish.
Decorate with endive, beetroot, and hard-boiled eggs.
Method.—Break the salmon into flakes, removing the bones.
Cut up the lettuce, and mix the salad with themayonnaisesauce.
Heap it lightly on a dish.
Decorate prettily with endive, and put some hard-boiled eggs, cut into quarters, round it; also, if liked, a border of aspic jelly.
Method.—Wash the lettuce, and cut it coarsely.
Wash, and cut the celery into one-inch lengths,
Trim the oysters, and mix them with the salad.
Put the mixture into a salad-bowl, and pour over themayonnaiseor dressing.
Method.—Wash the celery, and cut it into half-inch lengths.
Put them in a salad-bowl, and pour the dressing over.
Garnish with a border of beetroot.
Method.—Slice the tomatoes and lay them on a glass dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with pepper and salt, and pour over them.
Method.—Divide the cauliflower into tufts, and remove the green leaves.
Place them on a dish, and pour the dressing over them.
Garnish with beetroot.
Method.—Slice the potatoes and onion thinly.
Lay them on a dish, and pour the dressing over.
If preferred, the onion may be omitted.
Method.—Lay the beans in a dish.
Sprinkle them with the parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Method.—Lay the lentils in a dish.
Sprinkle them with the chopped parsley.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Method.—Cut the vegetables into small dice.
Place them in a salad bowl.
Mix the oil and vinegar with the pepper and salt, and pour over them.
Method.—Wash the vegetables well; put them in a draught to dry them quickly.
Then cut them rather coarsely.
Put them into a salad-bowl.
Pour over the dressing, and garnish with hard-boiled eggs and beetroot.
For a more elaborate salad, put the vegetables into a glass or silver dish, heaping them high in the centre.
Decorate with sprigs of endive, placing a large tuft at the top.
Round the base place the hard-boiled eggs, cut in quarters, alternately with slices of beetroot.
Finish off with a border of chopped aspic jelly.
Method.—Cut the bread in slices of one inch in thickness.
Stamp into rounds with a circular pastry-cutter; scoop out the inside, making little nests of them.
Fry in hot fat (seeFrench Frying); drain them on kitchen paper.
Put them inside the oven to keep hot.
Put the butter and water into a saucepan on the fire to boil.
When boiling, stir in sufficient crumbs to make the mixture stiff.
Beat in the yolk, add pepper, salt, and cayenne; and stir in the cheese.
Pile the mixture on the cases; sprinkle a few browned crumbs over them and be careful to serve quite hot.
Method.—Toast the bread and keep it quite hot.
Cut the cheese into very thin pieces.
Put it in a saucepan with the butter; pepper and salt to taste.
Stir until it has melted, then mix in the yolk.
Spread it on the toast, and brown before the fire.
Method.—Toast the cheese nicely, and lay it quickly on hot toast.
Spread a little mustard thinly over it, with pepper and salt, and serve very hot.
Method.—Put the crumbs into a basin.
Boil the milk; pour it over them, and let them soak.
Then add the yolks of the three eggs, the grated cheese, and seasoning.
Beat the whites of the eggs to a stiff froth and stir them in lightly.
Pour the mixture into a greased pie-dish, and bake in a quick oven until well thrown up and brown.
Method.—Break the macaroni into small pieces, and boil in a quart of water for thirty minutes or more until the macaroni is tender.
Then strain away the water.
Melt the butter in a stewpan.
Mix in the flour smoothly.
Pour in the milk, stir, and boil well.
Then put in the macaroni, seasoning, and half the cheese.
Put the mixture into a greased pie-dish.
Sprinkle the remainder of the cheese over it, and bake in a quick oven until brown.
Method.—Break the macaroni, and boil it in one quart of water for thirty minutes.
Then strain away the water, and pour in the milk.
Stew gently, stirring occasionally for thirty minutes.
This may be eaten with jam, sugar, treacle, stewed fruit, &c.
Prepare according to directions in the preceding recipe, using stock instead of milk.
Macaroni is very good plainly boiled and served as a vegetable with roasted or stewed meat.
Method.—Boil the onion until tender, then chop it finely.
Wash the rice, and boil it in the meat liquor with the chopped onion until tender.
Add pepper and salt to taste.
Method.—Beat the yolks well with the butter; add the cheese and seasoning. Spread the mixture on the two pieces of buttered bread, and place the others over.
Method.—Boil the rice gently in the water for half an hour, then add the milk and cheese and boil gently for half an hour more.
Method.—Soak the pippins in the water.
Then stew them with the sugar for one hour or more until quite soft.
Place them on a glass dish and pour the syrup over them.
Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (seeFrench Frying), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.
Cut toasted bread into small dice, put them on a baking-tin and place them in a quick oven for a few minutes. Serve on a folded napkin.
These are best made by rubbing stale bread through a wire sieve, or the crumb of stale bread may be dried in a slow oven and pounded for crumbs.
These can be made from white crumbs, which should be put on a baking-tin and baked a golden brown colour in the oven; or the crusts of stale bread can be dried in a slow oven and pounded. Raspings can be used, but they should be rubbed through a wire sieve.
Put white crumbs into a frying-pan with a little butter, and stir until they are lightly browned.
Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen. Mix them with nicely boiled green peas and French beans. In the winter Moir'sMacédoineof Cooked Vegetables, sold in tins, will be found very convenient.
Method.—Put the salt, sugar, and saltpetre into a large saucepan with the water.
Put it on the fire, bring it to the boil, and let it boil for five minutes.
It must be kept well skimmed.
Strain it into a large tub or basin.
When the pickle is quite cold, meat can be put into it.
Choose nice green parsley, wash and dry it, and pick it from the stalk; put it into a wire spoon or basket, and fry in hot fat (seeFrench Frying). It must be removed directly it is crisp or it will discolour; drain it on kitchen paper, and sprinkle it with salt. Parsley that has been frozen will turn black in frying.
Method.—Cut the fat into small pieces.
Put it into a large saucepan and cover with water.
Boil for one hour with the lid on the saucepan, that the steam may whiten the fat.
Then remove the lid, and boil steadily until the water has evaporated, and the fat melted out of the pieces.
Stir occasionally to prevent the fat sticking to the bottom of the saucepan and burning.
When the fat is ready, let it cool a little, and then strain it.
The pieces should be well pressed to squeeze out all the fat.
This fat may be used for frying, or plain cakes and pastry.
The quantity given is sufficient for French Frying.
Melt the dripping and pour it into cold water.
When cold, scrape off the sediment which will be found at the bottom.
Boil the butter, and remove the curd as it rises.
Put them into cold water, and bring it to boiling point.
Then remove their skins.
Almonds should afterwards be thrown into cold water to preserve their colour.
Thesemay be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.
These may be mashed and baked in a pie-dish, or made into balls and fried or baked; they may also be sliced and made into French salad, or used to thicken soup.
If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.
This can be cut in pieces and rendered down (seeRendering down Fat). It can be used for frying, plain pastry, and cakes.
This is excellent to fry cutlets, &c., in, and can be used instead of butter.
Clarify it and use it for frying, plain cakes, and pastry.
Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches,pâtés, &c.
If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot.
Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.
These, if not too salt, can be used to make pea, lentil, and other vegetable soups.
Method.—Mix all the ingredients with the egg well beaten.
A little grated lemon rind and juice improves the flavour.
Method.—Blanch the onions by putting them into cold water, and bringing it to the boil; boil for five minutes, and then throw the water away.
Rinse the onions and put them into another saucepan of water, and boil for about one hour until they are quite tender; five minutes before taking them up put in the sage leaves.
Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.
SeeQuenelles of Veal.
These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.
Method.—Slice the liver, bacon, and vegetables.
Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.
Care must be taken that the liver does not fry brown.
Put the whole contents of the frying-pan into a mortar and pound well. Then rub the mixture through a hair sieve.