Currants used in cakes should be well washed and dried before they are used, and any stones removed from them. Sultanas should be rubbed in flour, and the stalks picked off. Raisins should be stoned, and cut in two or three pieces.

To cream butter is to work it about in a basin with the hand, or wooden spoon, until it is the consistency of cream.

The cake tins should be kept in a dry place, and before using should be well greased, especially at the bottom.

A Quartern Loaf.

Ingredients—3lb. of flour. 1 pint of water. oz. of salt. 1oz. of German yeast.

Method.—Put 3lb. of flour into the pan.

Make the water lukewarm, and mix it with the yeast.

Make a hole in the middle of the flour, and mix in the water smoothly and gradually.

Knead lightly for a minute or two.

Sprinkle with a little flour, and set to rise in a warm place for about two hours.

Then knead well for about a quarter of an hour, working in the remainder of the flour.

Make it into a loaf, and put it in or on a floured tin.

Set it to rise for about twenty minutes, and then bake.

The oven must be very hot for the first few minutes, and then the heat must be much lowered, that the bread may get well cooked through.

Vienna Bread.

Ingredients—2lb. of Vienna flour. 2oz. of butter. 1oz. of German yeast. 1 pint of milk. 1 teaspoonful of salt.

Method.—Rub the butter well into the flour, and add the salt.

Make the milk tepid, and mix smoothly with the German yeast.

Make a well in the middle of the flour, and stir in the milk smoothly.

Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours.

When it has well risen, make it into rolls or fancy twists.

Set them to rise on floured tins for about ten minutes.

Then bake in a quick oven from ten to twenty minutes, according to their size.

When nearly cooked, brush them with a little milk or white of egg to glaze them.

Unfermented Bread.

Ingredients—1lb. of flour. 2 heaped teaspoonfuls of baking powder. Enough water to mix a dough.

Method.—Put the flour in a pan.

Add the baking powder and mix up with the water.

Make it into small loaves quickly, and bake in a quick oven for about half an hour.

Milk Rolls.

Ingredients—1lb. of flour. 2oz. of butter. 2 heaped teaspoonfuls of baking powder. Enough milk to mix to a dough.

Method.—Rub the butter into the flour lightly.

Add the baking powder, and mix with the milk.

Make into small rolls as quickly as possible, and bake for a few minutes in a quick oven.

Brush over with a little milk to glaze them.

Pound Cake.

Ingredients—10oz. of flour. 8oz. of butter. 8oz. of castor sugar. 2oz. of candied peel. lb. of sultanas. 4 large eggs. Grated rind of a lemon.

Method.—Rub the flour and sugar through a sieve.

Beat the butter to a cream in a basin.

Mix in a little flour and sugar.

Then a well-beaten egg.

Next more flour, sugar, and another egg.

Continue mixing in the same way until the flour, sugar, and eggs are all well blended together.

Add the other ingredients, and put into a well-greased cake-tin lined with buttered paper.

Bake for about two hours.

Queen Cakes.

Ingredients—6oz. of flour. 4oz. of butter. 4oz. of sugar. 4 eggs. A few currants. Grated rind of a lemon.

Method.—Cream the butter.

Mix in the flour, sugar, and eggs, according to directions given in preceding recipe.

Add the lemon rind, and partly fill small well-greased Queen-cake tins with the mixture.

Sprinkle a few currants on the top of each.

Bake in a moderately quick oven for about a quarter of an hour.

Rock Cakes.

Ingredients—1lb. of flour. 6oz. of butter. 6oz. of castor sugar. lb. of currants. 2oz. of candied peel. 1 teaspoonful of baking powder. 2 eggs. Grated rind of a lemon.

Method.—Rub the butter into the flour.

Add the sugar, currants, and other ingredients.

Mix very stiffly with the eggs, well beaten.

Put in rough heaps on a well-greased baking-sheet.

Bake in a quick oven for a quarter of an hour.

Plain Rock Cakes.

Ingredients—1lb. of flour. lb. of moist sugar. lb. of currants. lb. of butter, lard, or dripping. 1 egg. A little milk.

Method.—Rub the butter or dripping into the flour.

Add the other dry ingredients.

Mix stiffly with the egg, well beaten, and a little milk.

Put in little rough heaps on a well-greased baking-tin.

Bake in a quick oven for about a quarter of an hour.

Plain Seed Cake.

Ingredients—10oz. of flour. 3oz. of butter or clarified dripping. 1 teaspoonful of caraway seeds. 3oz. of castor sugar. 2 teaspoonfuls of baking powder. 1 egg. gill of milk. saltspoonful of salt.

Method.—Rub the fat well into the flour.

Add all the other dry ingredients.

Mix with the egg and milk, well beaten.

Bake in a well-greased cake-tin for about an hour.

Sultana Cake.

Ingredients—10oz. of flour. lb. butter. lb. of castor sugar. lb. of sultana raisins. 1oz. of candied peel. 2 eggs. 1 teaspoonful of baking powder. gill of milk. Grated rind of a lemon.

Method.—Rub the butter well into the flour.

Add all the other dry ingredients.

Mix with the milk and yolks of the eggs, well beaten together.

Beat the whites of the eggs to a stiff froth, and mix them in lightly.

Put the mixture in a well-greased cake-tin.

Bake for about one hour and a half.

Plain Plum Cake.

Ingredients—1lb. of flour. lb. of dripping. lb. of currants. pint of milk. lb. of sugar. 2 teaspoonfuls of baking powder.

Method.—Rub the dripping into the flour.

Add the other dry ingredients.

Mix with the milk.

Bake in a well-greased cake-tin for about one hour and a quarter.

Rice Cake.

Ingredients—8oz. of ground rice. 6oz. of castor sugar. 4 eggs. Grated rind of a lemon.

Method.—Beat the eggs well with a whisk.

Mix in gradually the castor sugar and rice, and add the lemon rind.

Bake in a well-greased baking-tin in a quick oven for about one hour.

Cornflour Cake.

Ingredients—lb. of cornflour. lb. of castor sugar. 2oz. of butter. 1 teaspoonful of baking powder. 2 eggs.

Method.—Beat the butter to a cream.

Then mix in the sugar.

Add the two eggs, and beat all well together.

Lastly, stir in the cornflour and add the baking powder.

Put the mixture into a well-greased cake-tin, and bake for about three-quarters of an hour.

Scones.

Ingredients—1lb. of flour. 2oz. of castor sugar. 3oz. of butter. pint of milk. 2 teaspoonfuls of baking powder, or oz. of cream of tartar, and 1 teaspoonful of carbonate of soda.

Method.—Rub the butter into the flour.

Add the other dry ingredients.

Mix lightly with the milk.

Divide the dough into two pieces.

Make each piece into a ball.

Roll it out to about three-quarters of an inch in thickness.

Cut into triangular-shaped pieces.

Bake on a greased baking-tin for about twenty minutes.

Brush them over with a little white of egg or milk to glaze them.

Currant Cake.

Ingredients—10oz. of flour. lb. of currants. lb. of sugar. 3oz. of butter. 1 egg. 2 teaspoonfuls of baking powder. pint of milk. A little grated lemon rind.

Method.—Rub the butter into the flour until like fine bread-crumbs.

Add the sugar and currants—the currants should be well washed and dried—also the baking powder and lemon rind.

Mix with the beaten egg and milk.

Bake it at once, in a greased cake-tin lined with paper, for one hour and a half.

Luncheon Cake.

Ingredients—1lb. of flour. 4oz. of butter, lard, or dripping. lb. of sultanas. lb. of currants. 6oz. of sugar. 2oz. of candied peel. 2 eggs. Rather less than a pint of milk. 2 teaspoonfuls of baking powder. 1oz. of lump sugar. Grated lemon rind.

Method.—Put the lump sugar in a saucepan and burn it brown.

Pour in the milk and stir until it is coloured.

Then strain it and let it get cold.

Put the flour into a basin.

Rub the butter lightly into it.

Add the sultanas (well cleaned), and the rest of the dry ingredients.

Mix with the eggs well beaten, and the milk.

Put it into a well-greased tin, which should be lined with paper.

Bake from one hour and a half to two hours.

Gingerbread.

Ingredients—2lb. of flour. 2lb. of treacle. lb. moist sugar. 3 eggs. oz. of carbonate of soda. 8oz. of butter. 2oz. of ginger. a cup of water. 2oz. of candied peel.

Method.—Put the flour, sugar, ginger, candied peel, and carbonate of soda into a basin.

Warm the treacle, water, and butter in a saucepan.

Mix with the dry ingredients and add the eggs, well beaten.

Partly fill a well-greased Yorkshire-pudding tin.

Smooth over with a knife dipped in hot water, and score with a knife.

Bake in a moderate oven for about an hour and a half.

Sponge Cake.

Ingredients—4oz. of flour. 5 eggs. 4oz. of castor sugar.

Method.—Oil the cake-mould, and dust it over with castor sugar.

Beat the eggs and sugar for about twenty minutes until they rise and are quite light; this may be done over hot water, care being taken that the heat is not too great to cook the eggs.

Dry and sift the flour, and stir it lightly in.

Pour into the mould and bake in a moderate oven for about one hour.

Sponge Roll.

Ingredients—5 eggs. The weight of 4 eggs in castor sugar. Of 3 in flour. Some jam.

Method.—Beat the eggs to a cream.

Add the sugar and then the flour, lightly.

Have a baking-tin ready greased with butter, and lined with greased paper.

Pour in the mixture; spread it over and bake it till a light fawn colour.

Then turn it on to a cloth.

Spread with the jam melted and roll up quickly.

Seed Cake.

Ingredients—1lb. of flour. 4oz. of butter. 6oz. of castor sugar. oz. of caraway seeds. pint of milk. 1 teaspoonful of baking powder. 2 eggs.

Method.—Rub the butter into the flour.

Add the castor sugar and seeds.

Mix with the yolks and milk beaten together.

Beat the whites stiffly and stir in lightly.

Bake in a nicely prepared tin for about one hour and a half.

Madeira Cake.

Ingredients—10oz. of flour. 10oz. of lump sugar. lb. of butter. 6 eggs. gill of water.

Method.—Boil the water and sugar to a syrup.

Pour when hot, but not boiling, on to the eggs and beat over hot water until light.

Melt the butter and stir it in very lightly with the flour.

Oil a mould and dust it with castor sugar.

Pour in the mixture, and bake from one hour and a half to two hours.

Buns.

Ingredients—16oz. of flour. oz. of yeast. pint of milk. 2oz. of sugar. 2oz. of sultanas. 2oz. of butter. 1 egg.

Method.—Put ten ounces of the flour into a basin.

Mix the yeast smoothly with the milk, which should be made tepid.

Stir into the flour.

Beat for five minutes, and set to rise in a warm place for about two hours.

Then beat in the remainder of the flour, sultanas, sugar, butter, and the egg.

Set to rise for about two hours more.

Then form into buns.

Place them on a floured tin, and let them rise for ten minutes.

Bake in a very quick oven for about five minutes until nicely coloured.

Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them.

Dough Cake.

Ingredients— quartern of dough. lb. of currants. lb. of moist sugar. lb. of clarified dripping.

Method.—Put the dough into a basin.

Beat in the dripping, sugar, and currants.

These should be well washed and dried.

Place in a greased tin, and set to rise for one hour.

Bake in a moderate oven for two hours.

Candied-peel Drops.

Ingredients—lb. of flour. 3oz. of butter. 3oz. of candied peel. Grated rind of a lemon. 1 egg. A little milk. One teaspoonful of baking powder. 3oz. of sugar.

Method.—Rub the butter into the flour.

Add the sugar, grated lemon rind, baking powder, and the candied peel chopped small.

Mix with the egg, well beaten, and the milk.

Put it in little heaps on a greased baking-tin.

Bake in a quick oven for about fifteen minutes.

Shrewsbury Cakes.

Ingredients—lb. of butter. lb. of castor sugar. 6oz. of flour. 1 egg.

Method.—Cream the butter and sugar.

Add to them the egg, well beaten.

Then stir in the flour.

Knead it to a dough.

Roll out, and cut into small round cakes with a cutter.

Place them on a greased baking-sheet.

Bake in a moderate oven from fifteen to twenty minutes.

Oatmeal Biscuits.

Ingredients—7oz. of flour. 3oz. of oatmeal. 3oz. of castor sugar. 3oz. of lard, dripping, or butter. teaspoonful of baking powder. 1 egg. 1 tablespoonful of water.

Method.—Put the flour, oatmeal, sugar, and baking-powder into a basin.

Mix them with the fat melted, and the egg beaten with the water.

Knead lightly into a dough.

Roll it out, and cut into round cakes.

Place them on a greased baking-tin.

Bake in a moderate oven for about twenty minutes.

Shortbread.

Ingredients—lb. of flour. 1oz. of castor sugar. 2oz. of butter.

Method.—Put the flour and sugar into a basin.

Melt the butter, and mix them with it.

Knead lightly.

Roll out, cut the paste into cakes with a knife, and bake for half an hour.

Yorkshire Teacakes.

Ingredients—lb. of flour. 1 gill of milk. 1oz. of butter. 1 egg. oz. of German yeast.

Method.—Put the flour into a basin, and rub the butter into it.

Make the milk tepid, and blend it with the yeast.

Strain it into the flour.

Add the egg.

Beat all well together for a few minutes.

Knead lightly.

Then divide the dough in two.

Make each part into a ball, and put them in floured cake-tins.

Put the cakes in a warm place to rise for one hour, and then bake them for about twenty minutes.

Brush them over with a syrup of sugar and water to glaze them.

Ginger Biscuits.

Ingredients—lb. of flour. 2oz. of butter, lard, or dripping. oz. of ground ginger. 2oz. of castor sugar. 1 egg, and a little milk. teaspoonful of baking powder.

Method.—Rub the butter into the flour until it is like fine bread-crumbs.

Add the sugar and baking powder, and mix with the egg, well beaten, and as much milk as necessary to make it bind.

Roll out, and cut into small round cakes.

Put them on a greased tin.

Bake in a moderate oven for about twenty minutes.

Lemon-rock Cakes.

Ingredients—1lb. of flour. 3oz. of butter. 5oz. of castor sugar. Grated rind of one lemon and juice of two. 1 egg. A little milk. 1 teaspoonful of baking powder.

Method.—Rub the butter into the flour.

Add the sugar, baking-powder, lemon rind, and juice.

Mix with the egg, well beaten, and as much milk as necessary; the mixture should be very stiff.

Put it in little rough heaps on a greased baking-tin.

Bake in a quick oven for about fifteen minutes.

Soda Cakes.

Ingredients—lb. of flour. 2oz. of butter. 3oz. of sugar. 1oz. of candied peel. Grated rind of a lemon. 1 whole egg. If necessary, a little milk. a teaspoonful of carbonate soda.

Method.—Rub the butter well into the flour.

Add the sugar, peel, lemon rind, and soda.

Mix with the egg, well beaten, and, if necessary, a little milk; the mixture must be very stiff.

Put it in little rough heaps on a greased baking-tin.

Bake in a quick oven for fifteen minutes.

Gingerbread Cakes.

Ingredients—1lb. of flour. 6oz. of butter, lard, or dripping. 1oz. of ground ginger. 4oz. of moist sugar. lb. of treacle.

Method.—Put the sugar, treacle, and fat into a saucepan, and melt them.

Put the flour and ginger into a basin.

Mix with the other ingredients.

Roll out, and cut into small cakes.

Bake on a greased baking-tin, in a slow oven, for ten or fifteen minutes.

Rice Buns.

Ingredients—lb. of ground rice. lb. of castor sugar. 2oz. of butter. 1 egg. a teaspoonful of baking powder. A little flavouring essence.

Method.—Beat the butter to a cream with the sugar.

Then add the eggs, well beaten, and stir in the ground rice.

Partly fill little greased patty-pans with the mixture, and bake in a moderate oven for a quarter of an hour.

Galettes.

Ingredients—1lb. of Vienna flour. 1lb. of household flour. 1oz. of yeast. lb. of butter. 6 eggs. a pint of milk. A little sugar.

Method.—Make the milk tepid.

Then mix it smoothly with the yeast, and stir it into the household flour.

Knead it to a dough.

Rub the butter into the other flour and beat in the eggs well with the sugar.

Then knead both doughs together.

Put them to rise for about two hours.

When nicely risen, make the dough into buns.

Put them on a floured baking-sheet.

Bake in a quick oven for about ten minutes.

When nearly ready, brush over with a little white of egg to glaze them.



JELLIES AND CREAMS.

To clear Jellies.

Take a large saucepan, and see that it is perfectly clean. Put into it all the ingredients for the jelly, and the whites and shells of the eggs. The use of the whites of eggs is to clear the jelly; the shells form a filter through which to strain it. Whisk all together over a quick fire until the jelly begins to simmer; then immediately leave off stirring, and let it well boil up. The heat of the boiling jelly hardens the egg, which rises to the surface in the form of a thick scum, bringing all impurities with it. If the stirring were continued during the boiling it would prevent the scum rising properly, and the jelly would not clear.

When the jelly has well boiled up, remove it from the fire and let it stand for a few minutes till a crust is formed.

To strain it, a chair may be turned upside down, and a cloth tied firmly to its four legs. Any cloth, which is clean, and not too closely woven, will answer the purpose. Put a basin under the cloth, and pour some boiling water through it. This will make it hot, and ensure its being perfectly clean. Change the basin for a clean dry one, and pour the whole contents of the saucepan on to the cloth. The first runnings of the jelly will be cloudy, because the filter which the eggs make will not have settled in the cloth. As soon as the jelly runs slowly, and looks clear, put a clean basin under the cloth, and put the first runnings through it again, very gently, that they may not disturb the filter of egg-shells.

Strain the jelly in a warm place, out of draught. Two eggs are considered sufficient to clarify a quart of jelly, but if the eggs are small it is wise to take a third. If there is not sufficient white of egg, the jelly will not clear.

The jelly should be allowed to get nearly cold before it is put into the moulds. If it is put hot into metal moulds it is likely to become cloudy.

To make Creams.

To make a good cream, it is essential that the cream used should be double; that is, a thick cream that will whip up to a stiff froth. Beat it well with a wire whisk until it will stand on the end of it without dropping. This must be done in a cool place, especially in summer time. Cream is liable to curdle, and turn to butter, if beaten in too warm a temperature. The gelatine must be added last of all. It should be stirred in thoroughly, but quickly; it must not be too hot, or too cold, but just lukewarm. If too hot, it destroys the lightness of the cream; if too cold, it does not mix thoroughly. Pour the cream into a mould as soon as the gelatine is mixed with it, as it begins to set directly. To turn a jelly or cream out of its mould, take a basin of hot water, as hot as the hand can bear, draw the mould quickly through it, letting the water quite cover it for a second. Wipe off all the moisture immediately with a dry cloth. Shake the tin gently, to be sure the contents are free. Lay the dish on the open side of the mould, quickly reverse it, and draw the mould carefully away.

Strawberry Cream.

Ingredients— pint of double cream. 1oz. of amber gelatine, or rather less than oz. of the opaque. 2 tablespoonfuls of castor sugar. Some strawberries. pint of milk. A few drops of cochineal.

Method.—Soak the gelatine in the milk for about twenty minutes or more.

Then dissolve it by stirring it in a saucepan over the fire.

Rub sufficient strawberries through a hair sieve to make a quarter of a pint of pure.

Beat up the cream with the sugar.

Then add the pure of fruit, and a few drops of cochineal to colour it.

Lastly stir in the melted gelatine.

Pour the cream at once into a wetted mould.

When quite set, dip it for a second or two into very hot water, and turn it on to a glass dish.

Charlotte Russe.

Ingredients—1 dozen sponge fingers. 1oz. of glace cherries. pint of double cream. oz. of amber gelatine melted in a little milk, or less than oz. of the opaque. 2 dessertspoonfuls of castor sugar. A few drops of essence of vanilla, or other flavouring.

Method.—First put the gelatine to soak in a little milk.

Then cut the cherries in halves, and place them in a circle round the bottom of a plain round tin, with the cut side uppermost.

Divide the sponge fingers, lengthwise, without breaking them, and trim each one at the side, top, and bottom neatly.

Then line the tin with them, placing them on the top of the cherries, with the brown side next the tin; they should be put close together, and the last should serve as a wedge to keep the others in place.

Beat up the cream stiffly with the sugar.

Add the vanilla flavouring and the melted gelatine. This must be neither too hot nor too cold.

Stir it thoroughly, but quickly, into the cream, and pour at once into the prepared tin.

When set, dip the bottom of the tin into hot water for a second or two, and turn it carefully on to a glass dish.

Custard Cream.

Ingredients— pint of double cream. 3 tablespoonfuls of castor sugar. 1oz. of amber gelatine, or less than of the opaque. 1 whole egg. 3 yolks. pint of hot milk. A few drops of vanilla or other essence.

Method.—Put the gelatine to soak in a little milk.

Then beat the eggs lightly and add them to the milk.

Strain into a jug and add the sugar.

Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.

While the custard cools beat up the cream stiffly.

Melt the gelatine, and add it to the custard.

Flavour it, and, when sufficiently cooled, mix the custard and cream thoroughly together.

Pour at once into a wetted mould.

Bohemian Cream.

Ingredients— pint of sweet jelly of any kind. pint of double cream.

Method.—Beat the cream stiffly.

Mix with it the jelly, which should be melted, but cold.

Pour into a wetted mould.

Wine Jelly.

Ingredients—1oz. packet of either Nelson's or Swinbourne's gelatine. 1 pint of water. pint of sherry. to lb. of lump sugar, according to taste. The juice of two lemons. The rind of one. The whites and shells of 2 large eggs.

Method.—Soak the gelatine in the water with the thin rind of a lemon for three quarters of an hour, if possible.

Then add all the other ingredients.

Clarify and strain (see To clear Jellies).

When quite cold pour into a wetted mould.

Calf's-foot Stock.

Ingredients—2 calf's feet. 4 pints of water.

Method.—Cut each foot into four pieces.

Blanch them by putting them in cold water and bringing them to the boil.

Throw the water away, and well wash the feet.

Put them into a saucepan, with four pints of water, and boil gently for five hours.

Then strain the stock from the bones, and set it aside until the next day.

The fat must then be carefully removed, or the stock will not clear.

To turn this into Calf's-foot Jelly, add—

Half a pint of white wine. The rind of 2 and the juice of 4 lemons. lb. of lump sugar. The whites and shells of 4 eggs. Clarify and strain (see To clear Jellies).

Pineapple Jelly.

Ingredients—1 pineapple. 1oz. packet of gelatine. 1 pint of water. lb. of lump sugar. The thin rind of 1 lemon, and the juice of 2. The whites and shells of 2 large eggs.

Method.—First soak the gelatine in the water.

Cut up the pineapple and bruise it in a mortar.

Add it, and all the other ingredients, to the gelatine.

Then clarify (see To clear Jellies).

Note.—The Grated Pineapple, sold in tins, is excellent for jellies or creams.

Aspic Jelly.

Ingredients—1oz. packet of gelatine. 1 pint of good stock. pint of taragon vinegar. pint of sherry. A small carrot, turnip, and onion. A sprig of parsley, thyme, and marjoram. 2 bay leaves. 3 cloves. 1 dozen peppercorns. A piece of celery. A blade of mace. A clove of garlic. 1 shalot. The whites and shells of 2 large eggs. Salt to taste.

Method.—Soak the gelatine in the stock.

Then add all the other ingredients and clarify (see To clear Jellies).

Claret Jelly.

Ingredients—1oz. packet of gelatine. pint of water. 1 pint of claret. lb. of lump sugar. A few drops of cochineal.

Method.—Soak the gelatine in the water.

Add the sugar, and stir over the fire until dissolved.

Pour in the wine, and colour with cochineal.

Strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a glass dish.

Note.—This jelly is not clarified. Cake is usually served with claret jelly.

Orange Jelly.

Ingredients—1 dozen oranges. 1 lemon. 2 pints of water. 1oz. packet and a half of Swinbourne's or Nelson's opaque gelatine (in summer two packets). lb. of lump sugar.

Method.—Soak the gelatine in the water with the thin rind of one lemon and three oranges.

Add the sugar; stir over the fire until the gelatine is dissolved.

Add the juice of the twelve oranges.

Let the jelly boil up, and then strain into a wetted mould.

When firm, dip into hot water for a second or two, and turn on to a glass dish.

Note.—This jelly is not clarified.

Strawberry Jelly.

Ingredients—1 quart of strawberries. lb. of lump sugar. Juice of one lemon. 1oz. of Swinbourne's or Nelson's opaque gelatine. pint of cold water. pint of boiling water. The whites and shells of 2 large eggs.

Method.—Soak the gelatine in the cold water.

Mash the strawberries to a pulp.

Add them to the gelatine with the sugar and lemon juice.

Pour the boiling water over.

Then put all the ingredients into a saucepan.

Add to them the whites and shells of the eggs, and clarify and strain (see To clear Jellies).

Pour into a wetted mould, and set in a cool place until firm.

To turn it out, dip the tin into very hot water for a second or two, and turn it carefully on to a glass dish.

Orange Cream.

Ingredients—1 pint of double cream. 4 oranges. 4oz. of sugar. 1oz. packet of gelatine. 2 whole eggs. Yolks of 4 eggs. 1 pint of milk.

Method.—Soak the gelatine in a pint of milk with the thin rind of one orange.

Strain the juice of the oranges into a cup.

Beat the eggs, and yolks of eggs, with the milk.

Strain into a jug, and add the sugar.

Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Melt the gelatine and add it to the custard.

Whip up the cream stiffly, and add to it the orange juice.

When the custard is cool, beat it into the cream, and pour at once into a wetted mould.

If liked, it may be put into a border mould, and served with whipped cream in the middle.

Blancmange.

Ingredients—1oz. packet of Swinbourne's isinglass. 1 pint of milk. 1 pint of cream. 3 or 4oz. castor sugar. Flavouring essence.

Method.—Soak the isinglass in the milk; add the sugar and stir over the fire until both are dissolved.

Then pour in the cream; stir occasionally until cold.

Add the flavouring essence and pour it into a wetted mould.

Note.—A blancmange may be made economically by using less cream and more milk, or using milk only. If it is not stirred until cold, the cream and milk will separate.

Vanilla Cream.

Make a thick cream as for Charlotte Russe, and flavour with vanilla.

Gteau aux Pommes.

Ingredients—2lb. apples. 3oz. moist sugar. 1 lemon. oz. packet of Swinbourne's or Nelson's gelatine. pint of water. A few drops of cochineal.

Method.—Soak the gelatine in half the water.

Wash and slice the apples.

Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.

Stew until soft, then rub through a hair sieve.

Melt the gelatine; mix it thoroughly with the apples.

Colour with cochineal, and pour the mixture into a wetted mould.

Note.—This sweet looks very nice when it is made in a border mould. It is then served with whipped cream or white of egg in the middle.

Peaches, prunes, or any suitable fruit may be substituted for the apples.

Compote of Peaches.

Ingredients—10oz. of sugar. 1 pint of water. 1 dozen peaches. pint of whipped cream.

Method.—Boil the sugar and water for ten minutes.

Pare the peaches and simmer for about twenty minutes.

Remove carefully and place on a glass dish.

Reduce the syrup and pour over them.

When cold, cover with whipped cream.

Almond Bavarian Cream.

Ingredients—1 pint of double cream. lb. of sweet almonds. 1 or 2 drops of essence of almonds. 4oz. of castor sugar. of an ounce packet of gelatine. 3 eggs. of a pint of milk.

Method.—Soak the gelatine in the milk.

Blanch and pound the almonds, adding a few drops of orange-flower water to keep them from oiling.

Beat the eggs and milk lightly together, and strain into a jug.

Add to them the sugar and almonds.

Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon.

Melt the gelatine, and add it to the custard.

Whip the cream to a stiff froth, and drop in the almond essence.

When the custard is cool, stir it into the cream.

Mix them well together, and pour into a wetted mould.

Stone Cream.

Ingredients—1 pint of double cream. 2 wineglasses of sherry. Juice of a lemon. lb. of castor sugar. 1 gill of milk. 1oz. of Nelson's or Swinbourne's opaque gelatine. A little almond flavouring.

Method.—Soak the gelatine in the milk with the sugar.

Beat the cream up stiffly.

Melt the gelatine; add to it the sherry, lemon juice, and flavouring.

Stir it quickly into the beaten cream.

Pour it into a wetted mould.

When set, dip it into very hot water for a second, and turn it carefully on to a glass dish.

Lemon Sponge.

Ingredients—oz. packet of gelatine. 1 pint of cold water. lb. of lump sugar. The thin rind and juice of two lemons. The whites of 3 eggs.

Method.—Soak the gelatine in the water with the rind of the lemon for one hour.

Add the sugar and dissolve it over the fire.

Stir and simmer it for a few minutes.

Strain into a basin and add the lemon juice.

When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth.

Whisk until the whole mixture is light and spongy.

Then heap it on a glass dish.

A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and chopped, can be sprinkled over the sponge.

Floating Island.

Ingredients—A round sponge-cake. 1 pint of custard (see Boiled Custard). Red jam. The whites of two eggs. 1 tablespoonful of castor sugar. Some chopped pistachio kernels. Some hundreds and thousands.

Method.—Cut the cake horizontally in slices.

Spread them with jam.

Place them on each other in the form of the cake, and spread the top with jam.

Put the cake on a glass dish, and pour the custard over.

Whip the whites of the eggs stiffly with the sugar, and heap on the top of the cake.

Decorate with chopped pistachios and hundreds and thousands.

Maraschino Cream.

Ingredients—3 yolks of eggs. 1 white. pint of milk. pint of whipped double cream. 2 tablespoonfuls of castor sugar. 1oz. of amber gelatine, or oz. of the opaque, melted in a little milk. 1 small glass of maraschino.

Method.—Make the eggs and milk into a custard (see Boiled Custard).

Add to it the sugar and melted gelatine.

When it has cooled, mix it with the cream.

Add the maraschino and pour into a wetted mould previously decorated with a little bright fruit.

When set, dip into hot water for a second or two, and turn it on to a glass dish.

Pistachio Cream.

Ingredients— pint of whipped double cream. oz. of amber gelatine, or less than oz. of the opaque, melted in a little milk. 1oz. of castor sugar. 2oz. of pistachio kernels blanched. A few drops of vanilla.

Method.—Pound the pistachios in a mortar, and rub them through a sieve.

Then mix them with the cream.

Add a few drops of vanilla, the sugar, and, last of all, the melted gelatine.

Pour it into a wetted mould.

When set, dip it into hot water for a second or two, and turn carefully on to a glass dish.

Croquant of Oranges.

Ingredients—9 or 10 oranges. teacupful of melted sweet jelly. A few pistachio kernels, blanched and chopped. pint of whipped double cream. oz. of amber gelatine, or less than oz. of the opaque, melted in a little milk. 2oz. of castor sugar.

Method.—Peel and divide six oranges into sections, and carefully remove the white skins.

Dip each piece into the jelly, and line a plain round charlotte Russe tin with them.

Place them to form a star in the bottom of the mould, and fill up any spaces with the chopped pistachio kernels.

Add the juice of three oranges to the whipped cream.

Mix in the sugar, and add, last of all, the melted gelatine.

Pour the cream into the tin.

When set, dip the tin in hot water to loosen the pieces of orange, and then turn carefully on to a glass or silver dish.

Chartreuse de Fruit.

Ingredients—Various fruits, such as strawberries, greengages, cherries, peaches, &c. Some strawberry or other cream. teacupful of sweet jelly, melted.

Method.—Line a plain charlotte Russe mould tastefully with slices of the different fruits, dipping each piece in the melted jelly.

Then pour in a strawberry or any other cream (see Strawberry Cream).

When set, dip the mould into very hot water for a second or two to loosen the fruit, and then turn them on to a glass or silver dish.

Strawberry Charlotte.

Ingredients—Some fine ripe strawberries. Some pistachio kernels, blanched and chopped. teacupful of melted sweet jelly. Some strawberry cream.

Method.—Line a Charlotte Russe mould tastefully with the strawberries cut in half, dipping them in the jelly, and laying them in the tin with the cut side downwards.

Fill the spaces with the pistachios.

When the strawberries are quite firm, pour in some strawberry cream (see Strawberry Cream).

When set, dip into very hot water for a second or two to loosen the fruit, and turn on to a glass or silver dish.

Tipsy Cake.

Ingredients—1 large sponge cake. 1 wineglass of sherry. 1 wineglass of brandy. 1 pint custard (see Boiled Custard). Some blanched almonds.

Method.—Put the cake on a glass dish.

Soak it with the sherry and brandy.

Pour over the custard, and stick blanched almonds well over it.

Trifle.

Ingredients—1 Savoy cake. 1 pint of double cream. 1 pint of rich custard (see Boiled Custard). Some strawberry or other jam. 1 wineglass of sherry. 1 wineglass of brandy. lb. of macaroons. 1oz. of castor sugar. 6 sponge cakes.

Method.—Cut the cake into slices an inch thick.

Lay them on the bottom of a glass dish.

Spread them with jam.

Lay the macaroons on them.

Cover them with sponge cakes.

Soak them with the sherry and brandy, and cover with the custard.

Whip the cream very stiffly with the sugar.

Drain it on a sieve.

Before serving, heap the whip on the top of the trifle.

Decorate it with chopped pistachios, and hundreds and thousands.

Apple Flummery.

Ingredients—2lb. of apples. The rind and juice of a small lemon. 5oz. of sugar. pint of water. oz. packet of Nelson's or Swinbourn's gelatine. pint of cream. Cochineal.

Method.—Cut up the apples, and stew them with the sugar, lemon, and water, until tender.

Rub them through a hair sieve.

While the apples are cooking, soak the gelatine in the cream.

Then stir over the fire until the gelatine is quite dissolved.

Add the cream and gelatine to the apple pulp, and beat all well together.

Colour with cochineal, and pour into a wetted mould.

When firm, dip for a second or two into very hot water, and then turn on to a glass dish.

Apple Cream.

Ingredients—2lb. of apples. lb. of sugar. 1 glass of port wine. The rind of a lemon. pint of water. pint of cream or milk. Cochineal.

Method.—Wash the apples, and cut them into pieces.

Put them into a stewpan with the lemon rind, sugar, wine, and water.

Stew gently until they are quite tender.

Then rub them through a hair sieve, and colour with cochineal.

Boil the cream or milk and add it to the apple pulp.

Beat them thoroughly together, and serve when cold in a glass dish.

Alpine Snow.

Ingredients—1lb. of apples. 3oz. of castor sugar. pint of water. The thin rind and juice of half a lemon. The whites of 3 eggs. Cochineal.

Method.—Wash the apples and cut them in pieces.

Put them in a stewpan with the water, sugar, lemon rind and juice.

Stew gently until quite tender.

Then rub through a hair sieve.

Whip the whites of the eggs.

When the apple pulp is quite cold, add them to it, and beat until the mixture is a stiff froth.

Colour prettily with cochineal, and heap on a glass dish.

Welsh Custard.

Ingredients—2lb. of apples. The thin rind of a lemon. Juice of half a lemon. 3oz. of castor sugar. 2 teaspoonfuls of ground ginger. 3 whole eggs. pint of water.

Method.—Wash and cut up the apples.

Stew them until tender with the sugar, lemon rind and juice, ginger, and water.

Rub them through a hair sieve (there should be about one pint of pulp if the stewing has been very gentle).

Beat the eggs, and strain them into the apple pulp.

Pour the custard into a jug.

Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.

Stir occasionally while it is cooling, and serve in custard glasses or on a glass dish.

Cheap Custard.

Ingredients—1 tablespoonful of cornflour. 1 pint of milk. The yolks of 2 eggs. 2oz. of castor sugar. Vanilla or other flavouring.

Method.—Put the milk and sugar on to boil.

When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.

Boil, stirring all the time, for ten minutes.

Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.

Stir again over the fire to cook the eggs, but take care they do not curdle.

Flavour to taste, and when cold pour into custard glasses.

A cheaper substitute for custard may be made by omitting the eggs.

Arrowroot Custard.

Ingredients—1 pint of milk. 1 tablespoonful of arrowroot. 2oz. of castor sugar. The yolks of 2 eggs. Vanilla or other flavouring.

Method.—Boil the milk with the sugar.

When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.

Stir until it boils and thickens.

Then remove it from the fire, beat in the yolks and stir until they thicken.

Plain Trifle.

Ingredients—A little red jam. 5 sponge cakes. 1doz. ratafias. 1 pint of milk. The white of an egg. 3 eggs. 1oz. of castor sugar.

Method.—Boil the milk with the sugar.

Beat the eggs, and stir the milk on to them.

Strain into a jug.

Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.

Then let it cool, stirring occasionally.

Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.

Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.

Boiled Custard.

Ingredients— pint of new milk. Yolks of 5 eggs. 3 dessertspoonfuls of castor sugar. A little flavouring of vanilla, lemon, or almond.

Method.—Boil the milk with the sugar.

Beat the yolks lightly.

Pour the milk (not too hot) on them, stirring all the time.

Strain the custard into a jug, which must be placed in a saucepan of boiling water.

Stir until it coats the spoon.

Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling.

A cheaper custard may be made by substituting two whole eggs for the five yolks, or one whole egg and two yolks.



SOUFFLES AND OMELETS.

The best cooks will sometimes fail in making souffles, as their manufacture requires the very greatest care and attention. It is also necessary to be able to judge to a nicety the time they will take to cook, because, to be eaten in perfection, they should be served directly they are ready. In making a souffle, be very careful to take exact measure of the different ingredients; a little too much flour, or rather too little milk, may make a great difference in the lightness of it. The flour should be the best Vienna.

Another point to be attended to is to whip up the whites of the eggs as stiffly as possible, and to mix them with the other ingredients very lightly. Bear in mind that the object in beating the whites of eggs is to introduce air into the souffle; and it is the expansion of the air when the souffle is cooking which makes it light. If the whites are mixed heavily with the other ingredients, the air which has been whipped into them is beaten out again; and consequently they fail to make the souffle light. When the souffle is firm in the middle, it is sufficiently cooked, and should be served with the greatest expedition, as it will begin to sink rapidly. An omelet souffle, left in the oven two or three minutes over time, will be quite spoilt, and become tough and leathery.

Steamed souffles are turned out of the tins they are cooked in, and served with a sauce poured round them.

Baked souffles are served in the tins, which are slipped into a hot metal or silver case, or a napkin is folded round them.

Plain omelets are quickly made, and quickly spoiled. Some practice is required to make the plain omelet to perfection, as the art consists in folding the omelet just at the right moment, before the eggs used in them are too much set. The omelet should not be firm throughout, like a pancake, but should be moist and succulent in the middle. A very sharp fire is essential, and the omelet should not take more than three minutes in the making.

Steamed Souffle.

Ingredients—1oz. of butter. 1oz. of flour. pint of milk. 4 eggs. 2 dessertspoonfuls of castor sugar.

Method.—Well grease a souffle-tin with butter.

Fold a half sheet of kitchen paper in three.

Brush it over with melted butter, and fasten it round the top of the tin, letting it come nearly three inches above it.

Melt the butter in a small stewpan.

Mix in the flour smoothly.

Add the milk, and stir and cook well.

Mix in the sugar, and beat in the yolks of three of the eggs, one by one.

Add a little flavouring essence.

Beat the whites of four eggs to a stiff froth, and stir them in lightly.

Put the mixture at once into the tin.

Cover it with buttered paper, and steam carefully for half an hour.

When done, it will be firm in the middle.

Turn it quickly on to a hot dish, and serve at once, with wine sauce poured round it (see Sauces).

Cheese Fondu.

Ingredients—1oz. of butter. oz. of flour. pint of milk. 3oz. of grated Parmesan cheese. 3 eggs. A little pepper, salt, and Cayenne.

Method.—Prepare the tin as for a steamed souffle.

Melt the butter in a small stewpan.

Mix in the flour smoothly, add the milk, and stir and cook well.

Add the seasoning, and beat in the yolks of two of the eggs.

Then mix in the grated cheese.

Beat the whites of the three eggs to a stiff froth, and stir them in lightly.

Put the mixture at once into the tin, and bake for twenty-five or thirty minutes.

When done, it will be firm in the middle.

Serve in the tin, with a napkin folded round it.

Omelet Souffle.

Ingredients—2 yolks and 3 whites of eggs. 1 dessertspoonful of castor sugar. A little flavouring essence.

Method.—Beat the yolks in a basin with the sugar, and add the essence.

Whip up the whites as stiffly as possible, and mix them lightly with the yolks.

Pour the mixture into a well-greased omelet-pan, and put it into a brisk oven for about three minutes, until of a pale-brown colour.

Turn it on to a hot dish.

Fold it over and serve quickly.

A Savoury Omelet Souffle.

May be made by omitting the flavouring essence, and substituting pepper and salt for the sugar. The omelet should then be served with a rich gravy poured round it.

Cheese Ramequins.

Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.

Batter for Fritters (Kromesky).

Ingredients—lb. of flour. 1 tablespoonful of oiled butter or salad oil. 1 gill of tepid water. The white of 1 egg, beaten to a stiff froth. If for sweet fritters, castor sugar to taste.

Method.—Put the flour into a basin.

Make a hole in the middle, and put in the oil.

Stir smoothly, adding the water by degrees.

Beat until quite smooth.

Then add the beaten white, stirring it in lightly.

Apple Fritters.

Pare some nice apples.

Cut them into slices about a quarter of an inch thick, and stamp out the core with a round cutter.

Lay the rings in the batter, and cover them well with it.

Lift them out with a skewer, and drop them into hot fat (see French Frying).

When lightly browned on one side, turn them on to the other.

Drain them on kitchen paper.

Dish on a folded napkin, with castor sugar dusted over them.

A Small Savoury Omelet.

Ingredients—2 or 3 eggs. 1 dessertspoonful of finely-chopped parsley. 1oz. of butter. Pepper and salt.

Method.—Break the eggs into a basin.

Add to them the parsley, pepper, and salt.

Melt the butter in a small omelet-pan.

Beat the eggs very lightly, and pour them into the pan.

Shake and stir the mixture vigorously until it begins to set.

When some of the egg is set and the other still liquid, tilt the pan, and draw the egg quickly to the one side of it.

Leave it there to set for two or three seconds; then tilt the pan again and fold the omelet, quickly drawing it to the other side of the pan.

As soon as the outside is set, turn it on a hot dish and serve immediately.

To make an omelet successfully, a very quick fire is necessary; an omelet should not take more than three minutes to cook.

Larger omelets are made by using more eggs and butter and parsley in proportion.

Chopped cooked ham and kidney may be added to a savoury omelet; also mushrooms and shalots. The latter should be finely chopped, and fried in a little butter before they are used. A cheese omelet is made by adding grated Parmesan or other cheese to the mixture.



INVALID COOKERY.

Much attention should be paid to this branch of cookery. The recovery of many sick people depends, to a great extent, on their being able to take a proper amount of nourishment. This they will not be likely to do, unless the food is well cooked, and nicely served.

Everything, for an invalid, should be dressed plainly, and well cooked. Highly seasoned meat, rich gravies, sauces, puddings, &c., should be avoided. The digestive organs are weakened by illness, and should not be unduly taxed. All meals should be served punctually; carelessness in this respect has often been the cause of great exhaustion. A good nurse ought to watch her patients carefully, and never allow their strength to sink for want of nourishment at the right time.

It is not wise to prepare too large a quantity of anything at one time; an invalid's appetite is generally very variable.

All fat should be carefully removed from beef-tea and broth before they are served. This can be best done when they are cold.

Great care should be taken to make everything look as tempting as possible. The tray-cloths used, glass, silver, &c., should be spotlessly clean, and bright-looking.

Raw-beef Tea.

Ingredients—Equal quantities in weight of beef and cold water.

Method.—Scrape the beef very finely, and remove the fat.

Soak the beef in the water for about half an hour, moving it occasionally with a fork.

When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.

This tea is better made from rump or beef steak.

Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient.

Be careful that the meat is perfectly sweet and good.

Beef Tea.

Ingredients—1lb. of rump or beef steak. 1 pint of cold water.

Method.—Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top.

Put the jar to stand in a saucepan of boiling water for four hours.

Pour the tea from the beef, and remove the fat when cold; salt can be added to taste.

Mutton Broth.

Ingredients—1lb. of scrag end of neck of mutton. 2 pints of water. 1 tablespoonful of rice. Salt to taste.

Method.—Cut up the mutton, and put it into a saucepan with the water.

Simmer gently for four hours.

Then strain away from the meat, and set on one side to cool.

When quite cold carefully remove the fat, and put the broth into a clean saucepan.

Put it on the fire to boil, and, when boiling, throw in the rice, which should have been well washed.

As soon as the rice is cooked, the broth is ready.

Add salt and pepper to taste.

Clear Barley-water.

Ingredients—2oz. of pearl barley. A little thin lemon peel. 1 pint of boiling water. Sugar to taste.

Method.—Wash the barley, and put it into a jug with the lemon peel.

Pour the boiling water over it, and add the sugar.

Let it stand until cold, and then strain it.

Thick Barley-water.

Ingredients—2oz. of pearl barley. 1 quart of water. A little thin lemon peel. Sugar to taste.

Method.—Wash the barley, and put it into a saucepan With cold water.

Boil for ten minutes.

Then throw the water away, and wash the barley. This is to blanch it. If this were not done the barley water would have a dark-coloured, unpleasant appearance.

Put it into a saucepan, with the quart of water, and boil gently for two hours.

Sweeten to taste, and then strain it.

Rice Water.

Ingredients—2oz. of rice. 3 pints of water. 1 inch of cinnamon. Sugar to taste.

Method.—Wash the rice well, and throw it into three pints of boiling water, with the cinnamon.

Boil gently for two hours.

Sweeten to taste, and strain.

Apple Water.

Ingredients—2 large apples. A little thin lemon peel. 1 pint of boiling water. Sugar to taste.

Method.—Peel and cut up the apples.

Put them into a jug with the lemon peel and sugar.

Pour over the boiling water, and cover close until cold; then strain it.

Lemonade.

Ingredients—2 lemons. 4 lumps of sugar. 1 pint of boiling water.

Method.—Take the yellow part of the lemon peel, cut very thinly, from one of the lemons.

Then remove the skin completely from them both.

Cut them into slices, and remove the pips.

Put the sliced lemon, thin peel, and sugar, into a jug; pour over the boiling water.

Cover, until cold, and then strain.

A Cup of Arrowroot.

Ingredients— pint of milk. 1 dessertspoonful of arrowroot. Castor sugar.

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.

Arrowroot Pudding.

Ingredients—Cup of arrowroot, made as in foregoing recipe. 1 or 2 eggs. A little vanilla, or other flavouring.

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.

Treacle Posset.

Ingredients— pint of milk. pint of treacle.

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.

White-wine Whey.

Ingredients— pint of milk. 1 wineglass of sherry. Sugar to taste.

Method.—The same as in foregoing recipe. Sweeten to taste.

Orangeade.

Ingredients—2 oranges. 1 pint of boiling water. 3 lumps of sugar.

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.

Toast and Water.

Ingredients—Toasted bread. Water.

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.

Sago Gruel.

Ingredients—oz. of sago. pint of water. 2 lumps of sugar.

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.

Prune Drink.

Ingredients—2oz. of prunes. 1 quart of water. 1oz. of sugar.

Method.—Cut the prunes in two.

Boil them with the sugar in the water for one hour.

Strain, and cover until cold.

Rice Milk.

Ingredients—1oz. of rice. 1 pint of milk. Sugar to taste.

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.

Suet and Milk.

Ingredients—1 pint of milk. 1oz. of suet.

Method.—Chop the suet finely.

Tie it loosely in muslin, and simmer in the milk for three-quarters of an hour; then strain.

Invalids' Soup.

Ingredients—1 pint of beef tea. 1oz. of crushed tapioca, semolina, or sago. The yolks of 2 eggs.

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.

Gruel.

Ingredients—1 pint of water. 2 dessertspoonfuls of fine oatmeal.

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 for quite half an hour.

Bran Tea.

Ingredients—3 tablespoonfuls of good bran. 1 quart of water. 1oz. of gum arabic. 1 tablespoonful of honey.

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.

Linseed Tea.

Ingredients—4 tablespoonfuls of linseed. 1 quart of boiling water. 6 lumps of sugar. 1 lemon.

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.

Boiled Apple-water.

Ingredients—3 good sized apples. 2oz. of sugar. 1 quart of water. A little thin lemon-rind.

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.

Sole for an Invalid.

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.

Chicken Fillets for an Invalid.

Cut some nice little fillets from the breast of a chicken, and cook them according to the directions in preceding recipe.

Sweetbreads plainly boiled.

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:—

Sole la Bchamel. Sole la Matre d'Htel. Whiting Boiled. Boiled Chicken. Sweetbread la Bchamel. Mutton Chop. Rice Pudding. Cornflower Pudding. Blancmange. Tapioca Pudding. Sago Pudding. Haricot Soup. Tapioca Soup. Tapioca Cream. Oyster Soup.



SUPPER DISHES AND SALADS.

Ox Tongue.

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.

Galantine of Fowl.

Ingredients—1 fowl. 1lb. of pork. 1lb. of veal. Yolks of 3 hard-boiled eggs. 2 truffles.

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 a cloth.

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.

Galantine of Veal.

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.

Galantine of Turkey.

This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.

Lobster Salad.

Ingredients—1 fine lobster. 1 lettuce. 1 endive. 3 or 4 hard-boiled eggs. Some mayonnaise dressing. If possible, some aspic jelly.

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 some mayonnaise sauce.

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.

Miroton of Lobster.

Ingredients—A lobster. 1 lettuce. A small cupful of mayonnaise sauce. 6 hard-boiled eggs. If possible, some aspic jelly. Endive.

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 and mayonnaise.

Heap the salad in the middle of the crown of eggs.

Decorate it with endive, and put a border of aspic jelly round it.

Chicken Salad.

Ingredients—A cold chicken. Some celery. A lettuce. Endive. Beetroot. A small cupful of mayonnaise sauce. 2 or 3 hard-boiled eggs.

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 the mayonnaise.

Put them into a salad-bowl, or heap on a dish.

Decorate with endive, beetroot, and hard-boiled eggs.

Mayonnaise of Salmon.

Ingredients—Some cold dressed salmon. A lettuce. Endive. Some hard-boiled eggs. A small cupful of mayonnaise sauce. Some chopped aspic.

Method.—Break the salmon into flakes, removing the bones.

Cut up the lettuce, and mix the salad with the mayonnaise sauce.

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.

Oyster Salad.

Ingredients—1 tin of oysters. 1 crisp lettuce. 1 head of celery. A little mayonnaise or salad-dressing.

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 the mayonnaise or dressing.

Celery Salad.

Ingredients—2 heads of celery. 1 beetroot. A plain salad-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.

Tomato Salad.

Ingredients—A few ripe tomatoes. Equal quantities of oil and vinegar. 1 dessertspoonful of chopped parsley. Pepper and salt.

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.

Cauliflower Salad.

Ingredients—1 boiled cauliflower. A little mayonnaise or salad-dressing. Pepper and salt.

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.

Potato Salad.

Ingredients—Some boiled potatoes. 1 boiled onion. Some plain salad-dressing.

Method.—Slice the potatoes and onion thinly.

Lay them on a dish, and pour the dressing over.

If preferred, the onion may be omitted.

Haricot Salad.

Ingredients—Some nicely cooked haricot beans. 1 teaspoonful of finely-chopped parsley. Equal quantities of oil and vinegar. Pepper and salt.

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.

Lentil Salad.

Ingredients—Some boiled lentils. A little chopped parsley. Equal quantities of oil and vinegar. Pepper and salt.

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.

Mixed Salad.

Ingredients—Equal quantities of boiled potato, carrot, turnip, and beetroot. Equal quantities of oil and vinegar. Pepper and salt to taste.

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.

Spring Salad.

Ingredients—1 lettuce. Some mustard and cress. Endive. Hard-boiled eggs. Beetroot. Watercress. Some mayonnaise or salad-dressing.

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.



MISCELLANEOUS DISHES.

Cheese Pts.

Ingredients—Some stale bread. tablespoonful of hot water. 4 tablespoonfuls of grated cheese. 1oz. of butter. A few bread-crumbs. Pepper and salt. A little cayenne. A few browned bread-crumbs. The yolk of an egg.

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 (see French 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.

Welsh Rare-bit.

Ingredients—Some slices of bread about half an inch in thickness. Some slices of cheese. A little butter. The yolk of an egg. Pepper and salt. A little cayenne.

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.

Toasted Cheese.

Ingredients—Some slices of very hot toast. Some slices of cheese. Mustard, pepper and salt.

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.

Cheese Pudding.

Ingredients—3oz. of bread-crumbs. 1 pint of milk. lb. of grated cheese. 3 eggs. 1oz. of butter. Pepper and salt. A little cayenne.

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.

Macaroni and Cheese.

Ingredients—lb. of macaroni. 2oz. of grated cheese. pint of milk. 1oz. of butter. oz. of flour. Pepper and salt. A little cayenne.

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.

Macaroni Stewed in Milk.

Ingredients—lb. of macaroni. 1 pint of milk.

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.

Macaroni Stewed in Stock.

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.

Savoury Rice.

Ingredients—1 onion. 2oz. of rice. 1 pint of boilings from meat. Pepper and salt.

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.

Cheese Sandwiches.

Ingredients—lb. of grated cheese. The yolks of 3 hard-boiled eggs. 4 slices of buttered bread. 1oz. of butter. Pepper and salt. A little cayenne.

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.

Rice Stewed with Cheese.

Ingredients—lb. of rice. 2 pints of water. 1 pint of milk. 2oz. of grated cheese. Pepper and salt.

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.

Stewed Normandy Pippins.

Ingredients—1lb. of pippins. 1 quart of water. 6oz. of lump sugar.

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.



ODDS AND ENDS.

Croutons of Bread for Soup.

Cut stale bread into small dice, fry them in a little butter, or in a large quantity of fat (see French Frying), a golden brown colour. Drain on kitchen paper and serve on a folded napkin.

Toasted Bread for Soup.

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.

Bread-crumbs.

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.

Browned Bread-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.

Browned Crumbs for Game.

Put white crumbs into a frying-pan with a little butter, and stir until they are lightly browned.

Macdoine of Vegetables.

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's Macdoine of Cooked Vegetables, sold in tins, will be found very convenient.

Pickle for Meat.

Ingredients—1lb. of salt. 6oz. of brown sugar. 1oz. of saltpetre. 1 gallon of water.

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.

Fried Parsley.

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 (see French 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.

Rendering down Fat.

Ingredients—4lb. of any fat, cooked or uncooked.

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.

To clarify Dripping.

Melt the dripping and pour it into cold water.

When cold, scrape off the sediment which will be found at the bottom.

To clarify Butter.

Boil the butter, and remove the curd as it rises.

To blanch Almonds and Pistachio Kernels.

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.



HOW TO USE UP FRAGMENTS.

Scraps of Bread.

These may be used for puddings, or dried and powdered for crumbs; they can also be used to thicken soup.

Cold Potatoes.

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.

Scraps of Meat.

If there are not sufficient to re-cook for a made dish of any kind, put them into the stock-pot.

Fat, cooked or uncooked.

This can be cut in pieces and rendered down (see Rendering down Fat). It can be used for frying, plain pastry, and cakes.

Fat Skimmings from the Stock-pot.

This is excellent to fry cutlets, &c., in, and can be used instead of butter.

Dripping.

Clarify it and use it for frying, plain cakes, and pastry.

Scraps of Cheese.

Grate them, and use for Welsh rare-bit, macaroni cheese, cheese sandwiches, pts, &c.

Cold Vegetables.

If any quantity, re-warm them, or make into French salads. Any scraps can be put into the stock-pot.

Water in which Vegetables have been boiled.

Use this, if possible, for vegetable soups, as it contains to a great extent the valuable salts of the vegetables.

Boilings from Meats.

These, if not too salt, can be used to make pea, lentil, and other vegetable soups.



FORCEMEATS.

Veal Stuffing.

Ingredients—3 tablespoonfuls of bread-crumbs. 1 tablespoonful of finely-chopped suet. 1 dessertspoonful of finely-chopped parsley. 1 teaspoonful of dried and powdered thyme and marjoram. 1 egg. Pepper and salt.

Method.—Mix all the ingredients with the egg well beaten.

A little grated lemon rind and juice improves the flavour.

Sage-and-Onion Stuffing.

Ingredients—4 onions. lb. of bread-crumbs. 7 sage leaves. 1oz. of butter. Pepper and salt.

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.

Quenelle Forcemeat.

See Quenelles of Veal.

Forcemeat Balls.

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.

Imitation Foie Gras.

Ingredients—lb. of calf's liver. lb. of bacon. A piece of carrot, turnip, and onion. A sprig of parsley, thyme, and marjoram. A bay leaf. Pepper and salt.

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.



PRESERVES.

Strawberry Jam.

Ingredients—8lb. of strawberries. 4lb. of loaf sugar.

Method.—Take the stalks from the strawberries and put them in a preserving pan.

Stir and boil for thirty minutes on a moderate fire.

Then add the sugar broken into small lumps; stir and boil for about thirty minutes longer, or until the jam stiffens.

Remove all the scum as it rises.

Put the jam into pots and cover close.

Raspberry Jam.

Ingredients—6lb. of raspberries. 3lb. of loaf sugar.

Method.—Remove the stalks from the raspberries and boil them over a moderate fire for fifteen minutes, stirring all the time.

Add the sugar broken into lumps, and boil for about thirty minutes longer, or until the jam will set.

Remove all the scum carefully.

Put the jam into pots and cover close.

Rhubarb Jam.

Ingredients—5lb. of rhubarb. 5lb. of lump sugar.

Method.—Peel and cut the rhubarb as for a tart, put it in the pan with the sugar, and boil gently at first, then more quickly, skimming frequently.

When it will set it is ready.

Red Gooseberry Jam.

Ingredients—6lb. of gooseberries. 3lb. of lump sugar. Water.

Method.—Take the heads and stalks from the gooseberries and put them in a pan, allowing a quarter of a pint of water to every pound of gooseberries.

Put the gooseberries into a preserving-pan.

Stir and boil for fifteen minutes.

Then add the sugar.

Continue stirring until the jam is set, skimming frequently.

Put it into pots and cover close.

Damson Jam.

Ingredients—5lb. of damsons. 3lb. of lump sugar.

Method.—Boil for thirty minutes.

Then put in the sugar broken into small pieces, and boil and skim for about twenty minutes longer, or until the jam will set.

Put into pots and cover close.

Black-currant Jam.

Ingredients—5lb. of black currants. 3lb. of lump sugar.

Method.—Boil the fruit and sugar together until the jam will set, skimming all the time.

Put into pots and cover close.



MENUS.

I.

Haricot soup.

Boiled salmon, Hollandaise sauce.

Entre. Chicken croquettes.

Saddle of lamb, mint sauce, spinach, potatoes.

Cabinet pudding, orange jelly.

Cheese, &c.

Dessert.

II.

Mock-hare soup.

Boiled cod, egg sauce.

Entre. Curried rabbit.

Roast leg of mutton, currant jelly, cauliflower, potatoes.

Marmalade pudding, general satisfaction.

Cheese.

Dessert.

III.

Celery soup.

Boiled mackerel, melted butter.

Entre. Curried chicken.

Boiled leg of mutton, caper sauce, mashed turnips, potatoes.

Ginger pudding, apple turnovers.

Cheese, &c.

Dessert.

IV.

Tapioca soup.

Sole au gratin.

Entre. Mushrooms and kidneys.

Roast fowl, bacon, bread sauce, Brussels sprouts, potatoes.

Pancakes, snow pudding, cheese cakes.

Cheese, &c.

Dessert.

V.

Macaroni soup.

Fried cutlets of cod, anchovy sauce.

Entre. Minced meat with poached eggs.

Braised breast of veal, cauliflower, potatoes.

Marlborough pudding, jam roly-poly.

Cheese, &c.

Dessert.

VI.

Lentil soup.

Boiled cod, egg sauce.

Entre. Tomatoes stuffed with sausage-meat.

Ribs of beef, horse-radish sauce, potatoes, spinach.

Apple fritters, lemon pudding.

Cheese, &c.

Dessert.

VII.

Haricot soup.

Plaice filleted and fried, anchovy sauce.

Entre. Croustards of minced meat.

Roast leg of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled fowl, egg sauce.

Baked custard, sultana pudding, Normandy pippins.

Cheese.

Dessert.

VIII.

Celery soup.

Boiled halibut, shrimp sauce.

Entre. Rissoles.

Sirloin of beef, horse-radish sauce, greens, potatoes.

Tapioca pudding, jam tarts, raspberry pudding.

Cheese.

Dessert.

IX.

Palestine soup.

Fried whiting, thick white sauce.

Entre. Curried eggs.

Shoulder of mutton, onion sauce, cauliflower, potatoes. Boiled beef, young carrots.

Blancmange, gooseberry fool, apple pudding.

Cheese.

Dessert.

X.

Mock-turtle soup.

Boiled cod, lobster sauce.

Entres. Mutton cutlets la macdoine. Tomato farni.

Roast fillet of veal, boiled fowl, Bchamel sauce, asparagus, potatoes.

Ducklings, green peas.

Cheese cakes, chartreuse de fruit, lemon jelly.

Cheese.

Dessert.

XI.

Clear soup.

Cod's head and shoulders, oyster sauce. Fried smelts.

Entres. Beef olives. Quenelles of veal.

Saddle of mutton, red currant jelly, spinach, potatoes. Boiled turkey, celery sauce.

Grouse.

Plum pudding, mince pies, tipsy cake, stone cream, cheese ramequins.

Cheese.

Dessert.

XII.

Bonne femme soup.

Boiled brill, anchovy sauce.

Entres. Podovies. Veal cutlets la Talleyrand.

Boiled leg of mutton, caper sauce, young carrots. Roast fowl and bacon, Brussels sprouts, potatoes.

Goslings, green peas.

Charlotte Russe, Viennoise pudding, apple fritters.

Cheese.

Dessert.

XIII.

Calves'-tail soup. Palestine soup.

Sole la Rouennaise. Fried whiting.

Entres. Mutton cutlets, tomato sauce. Rabbit la Tartare.

Sirloin of beef, horse-radish sauce, spinach, potatoes. Boiled turkey, white sauce, Brussels sprouts.

Pheasants.

Marmalade pudding, general satisfaction, almond cakes, vanilla cream, cheese straws.

Cheese.

Dessert.

XIV.

Mulligatawny.

Cod, oyster sauce. Red mullets in cases.

Entres. Chicken tartlets. Fillets de boeuf, la Barnaise. Mutton cutlets la macdoine.

Saddle of mutton, red-currant jelly, potatoes, Brussels sprouts. Boiled turkey, celery sauce. Boiled tongue.

Pheasants.

Apple amber pudding, plum pudding, stone cream, orange fritters, cheese ramequins.

Cheese.

Dessert.

XV.

Mock turtle. Clear soup.

Turbot, Hollandaise sauce. Lobster cutlets.

Entres. Braised sweetbreads. Pigeons l'Italienne. Fillets of chicken.

Saddle of lamb, mint sauce, asparagus, potatoes. Boiled fowls, bacon. Bchamel sauce, potato croquettes.

Ducklings, green peas.

Strawberry cream, Genoise pastry, cold cabinet pudding, claret jelly, cheese straws.

Cheese.

Dessert.

XVI.

Potage l'Amricaine.

Boiled turbot, lobster sauce.

Entres. Oyster patties. Fillets de boeuf la Barnaise.

Roast leg of mutton, red-currant jelly, Brussels sprouts potatoes. Boiled fowl, bacon, celery sauce.

Jugged hare.

Gteau de cerise, croquant of oranges, boiled custards.

Cheese.

Dessert.

XVII.

Mock-turtle soup. Potato pure.

Salmon, Hollandaise sauce, cucumber. Sole la Bchamel.

Entres. Chicken la Marengo. Braised sweetbreads.

Saddle of lamb, mint sauce, peas, potatoes. Boiled fowl, egg sauce, boiled ham, potato croquettes, asparagus.

Goslings, peas.

Strawberry charlotte, good trifle, orange jelly, jam puffs, cheese d'Artois.

Cheese.

Dessert.

XVIII.

Julienne. Oyster soup.

Turbot, lobster sauce. Sole la Genoise.

Entres. Sweetbreads la Bchamel. Mutton cutlets la Rachel.

Sirloin of beef, horse-radish sauce, asparagus, potatoes. Boiled leg of mutton, caper sauce, mashed turnips.

Ducklings, peas.

Charlotte Russe, pine-apple jelly, Normandy pippins, custards in glasses.

Cheese.

Dessert.

XIX.

Ox-tail soup. Tapioca cream.

Boiled salmon, Tartare sauce. Sole la matre d'htel.

Entres. Chicken la Marengo. Mutton cutlets la Milanaise. Podovies.

Roast fillet of veal, French beans, potatoes. Haunch of mutton, red currant jelly.

Goslings, green peas.

Pistachio cream, orange jelly, snow puddings, cheese d'Artois.

Cheese.

Dessert.



SUPPERS.

Cold Supper. 12 People.

One sirloin of beef. One roast turkey. One boiled ham. One lobster salad. One apple tart. Twelve cheese cakes. One blancmange. One jelly. Fruit. Cheese.

Cold Supper. 12 People.

One rabbit pie. One galantine of veal. One ox tongue. One lobster salad. One charlotte Russe. One croquant of oranges. One small trifle. Two jellies. One dish of pastry. Cheese, &c. Fruit.

Cold Supper. 20 People.

Ribs of beef rolled. Salmon coated with mayonnaise sauce. Cucumber. One pigeon pie. One veal-and-ham pie. One ox tongue. A stone cream. One tipsy cake. A dish of Genoise pastry. A pine-apple jelly. A compote of peaches. Strawberries and cream. A lemon jelly. Cheese and fruit.

Cold Supper. 20 People.

Roast turkey. Boiled tongue. One pigeon pie. One mayonnaise of lobster garnished with aspic. One veal-and-ham pie. One large pine-apple jelly. One large blancmange. Jam puffs. Cheese cakes. Boiled custards. Normandy pippins. Gteau de cerise. Cakes. Biscuits. Fruit.

High Tea for 12 People, for Lawn Tennis Parties, &c.

One lobster mayonnaise. Two chickens, coated with thick white sauce. One veal-and-ham pie. One tongue. One apple amber pudding. Twelve boiled custards. Twelve custard-glasses filled with chopped jelly. One blancmange. Strawberries and cream. Thin bread and butter. Biscuits, cake, fruit. Tea, coffee.

Supper for 50 People. Guests not seated.

Ham, tongue, and beef sandwiches. Four quarts of blancmange, differently flavoured and decorated. Four quarts of jelly, differently flavoured and moulded. Two charlottes Russe. One large trifle. Two tipsy cakes. Three dishes of Genoise pastry in various forms. Two lemon sponges. Fruit.

Supper for 50 People. Guests not seated. Less expensive.

Ham and beef sandwiches. Four quarts of blancmange, differently flavoured and decorated. Two quarts of apple gteau. Four jellies of different kinds. One large lemon-sponge. Two dishes of light pastry. Boiled custards. Normandy pippins. Two jaunemanges. Two tipsy cakes. Fruit.



INDEX.

Almond cakes, 146

Almonds and pistachio kernels, to blanch, 290

Alpine snow, 259

Apple cream, 258 — dumplings, 149 — flummery, 258 — fritters, 266 — tart, 143 — turnovers, 149 — water, 271 — — boiled, 275

Arrowroot, a cup of, 271 — custard, 260

Artichokes, Jerusalem, 194

Asparagus, 194

Bacon, 31 — and eggs, 70 — fried, 70 — toasted, 70

Baking, rules for, 26

Barley water, clear, 270 — — thick, 270

Batter for fritters (Kromesky), 266

Beans, broad, 197 — French, 193 — haricot, 195

Beef, aitch-bone, round, thick and thin flank of, 28 — brisket of, 28 — — stewed, 41 — fillets of, la Barnaise, 95 — olives, 102 — ribs of, 28 — scalloped, 90 — sirloin of, 28 — steak pie, 138 — tea, 269 — — raw, 268 — and mushrooms, 89