2 oz. of butter.
               1 oz. of flour.
               Some mashed potatoes.
               A _macédoine_ of vegetables.

_Method._--Have the pigeons trussed as for stewing.

Cut them in two, and fry them in the butter.

Then remove the pigeons, and fry the vegetables.

Stir the flour, and when that is a little brown, pour in the stock or
sherry. Put in the pigeons and stew gently until they are tender.

Dish them in a circle on a border of mashed potatoes.

Strain the gravy over, and put a _macédoine_ of vegetables in the
centre.

Croustards à la Reine.

_Ingredients_--Some puff pastry.
               A little _quenelle_ meat (_see_ Quenelles of Veal).
               1 gill of white sauce.
               3 oz. of cold chicken minced.
               1 oz. of cooked ham minced.
               2 or 3 button mushrooms finely chopped.
               2 tablespoonfuls of cream.
               A little thick white sauce.
               Ham or truffle for decoration.

_Method._--Line some little tartlet tins with some puff paste, put a
piece of dough in each, and bake them.

Mix the chicken, ham, and mushrooms with the white sauce and cream. Add
pepper and salt to taste.

Remove the paste cases from the tins, take the dough from the middle,
and fill them with the chicken mixture.

Cover the top of each with the _quenelle_ meat spread like butter, put
them into the oven for a few minutes to cook the _quenelle_ meat.

When dishing them up, spread a little thick white sauce on the top of
each, and ornament them with ham and truffle.

Sweetbreads à la Béchamel.

_Ingredients_--1 dozen lambs' heart sweetbreads.
               1¼ pint of veal stock.
               1 oz. of butter.
               1 oz. of flour.
               A small piece of carrot, turnip, and onion.
               1 sprig of parsley.
               2 tablespoonfuls of cream.
               A slice of lean ham.
               A few drops of lemon juice.
               Some mashed potatoes.
               A few green peas nicely boiled.
               A little finely-chopped cooked ham.
               Some parsley or truffle.
               Pepper and salt.

_Method._--Trim the sweetbreads, and soak them in cold water for two
hours.

Then throw them into boiling water, and simmer them gently for five
minutes.

Soak them again in cold water for twenty minutes.

Then put them in a stewpan with the stock, carrot, turnip, onion,
parsley, and ham.

Simmer gently until the sweetbreads are quite tender.

Then remove them, and add to the stock the flour mixed thoroughly with
butter.

Stir and boil well, to cook the flour.

Add the cream, lemon juice, and seasoning.

Strain the sauce through a fine strainer or tammy-cloth.

Dish the sweetbreads in a circle on a border of mashed potatoes.

Pour the sauce over them.

Put on each sweetbread a tiny pinch of finely-chopped parsley, ham, or
truffle; or use all three, placing them alternately.

The green peas should be put in the centre of the dish.

Braised Sweetbreads.

_Ingredients_--2 calves' sweetbreads.
               1 pint of strong second stock.
               A piece of carrot, turnip, and onion.
               1 sprig of parsley, thyme, and marjoram.
               1 bay leaf.
               Some larding bacon.
               Some carrots and turnips cut in fancy shapes.

_Method._--Soak the sweetbreads in cold water for quite two hours.

Then put them in boiling water, and simmer them for ten minutes to make
them firm.

Soak them again in cold water for twenty minutes, and then lard them
nicely.

Put the vegetables, cut in pieces, in the bottom of a stewpan.

Lay the sweetbreads on them, and pour in the stock; it should come half
way up the sweetbreads.

Cover them with buttered paper, and put the lid on the stewpan.

Simmer gently until the sweetbreads are tender.

Then put them on a baking-tin, and put them in the oven to brown.

Strain the stock they were cooked in into a large saucepan, and boil it
rapidly down to a glaze.

Put the sweetbreads on a hot dish, and pour the glaze over.

Carrots and turnips may be cut in fancy shapes, and nicely boiled to
garnish the dish.

If preferred, the sweetbreads can be cooked without being larded; a
slice of very thin bacon being laid on the top of each.

If a proper braising-pan is used, the sweetbreads need not be browned in
the oven.

Lambs' sweetbreads can be cooked the same way. One dozen will be wanted
for a small dish.

Sweetbreads à la Parisienne.

_Ingredients_--1 dozen lambs' heart sweetbreads.
               1 pint of good second stock.
               2 oz. of butter.
               1 oz. of flour.
               A piece of carrot, turnip, and onion.
               1 sprig of parsley.
               1 dessertspoonful of mushroom catsup.
               1 wineglass of sherry.
               A few drops of lemon juice.
               Pepper and salt.
               Some mashed potatoes.
               Green peas nicely cooked.

_Method._--Trim the sweetbreads and soak them for two hours; throw them
in boiling water, and simmer them gently for five minutes; then soak
them in cold water for twenty minutes.

Simmer them in the stock until they are quite tender.

Then make the butter quite hot in a stewpan.

Fry the sweetbreads in it until nicely browned.

Remove them and fry the flour; then pour in the stock, and stir, and
cook well; add the catsup, wine, and lemon juice.

Dish the sweetbreads on a border of mashed potatoes, and pour the same
over them.

Put a garnish of nicely cooked green peas in the middle.

Minced Sweetbread.

_Ingredients_--The remains of dressed sweetbreads.
               2 or 3 mushrooms.
               Enough stock to moisten nicely.
               1 teaspoonful of flour.
               A slice of cooked ham.
               A few drops of lemon juice.
               1 oz. of butter.
               Pepper and salt.

_Method._--Mince the sweetbreads, mushrooms, and ham.

Melt the butter in a stewpan, and fry the mushrooms in it.

Put in the flour, and mix it smoothly with the butter.

Then put in the sweetbread and ham, and enough stock to mix nicely.

Add lemon juice, pepper, and salt, to taste.

Make it hot, and then put the mixture into oiled-paper cases.

Sprinkle over the top of each a few browned crumbs and put in the oven
for a few minutes.

Fried Sweetbread.

_Ingredients_--1 dozen lambs' heart sweetbreads.
               1 pint of good stock.
               1 oz. of butter.
               1 oz. of flour.
               A few drops of lemon juice.
               If liked, ½ wineglass of sherry.
               Eggs and bread-crumbs.
               Some mashed potatoes and green peas.

_Method._--Trim the sweetbreads, and soak them in cold water for two
hours.

Then throw them into the boiling stock, and simmer them for half an hour
or more until quite tender.

If possible, let them get cold in the stock.

Then egg and bread-crumb them, and fry them in a frying basket in hot
fat (_see_ French Frying).

To make a sauce, melt the butter in a saucepan.

Mix in the flour smoothly, pour in the stock, and stir and cook well;
add lemon juice, pepper, and salt to taste, and, if liked, a little
sherry.

Dish the sweetbreads on the potatoes; pour the sauce round them, and put
the peas in the centre.

The sauce should be made before the sweetbreads are fried, that there
may be no delay in serving.

If calves' sweetbreads are used, proceed in the same way, cutting them
in neat slices before frying.

Cutlets of Veal with Tomato Sauce.

_Ingredients_--2 lb. of fillet of veal.
               2 or 3 oz. of butter, or some of the fat skimmed from the
                 stock-pot.
               1 pint of tomato sauce.
               ¼ lb. macaroni, nicely stewed in milk and seasoned with
                 Parmesan cheese.
               Some mashed potatoes.
               1 uncooked tomato.

_Method._--Cut the veal into neat little cutlets, and fry them nicely in
the butter or skimming.

Dish them in a circle on a border of potatoes.

Pile the macaroni high in the middle.

Pour tomato sauce round, and garnish the macaroni with small strips of
uncooked tomato.

Beef Olives.

_Ingredients_--1½ lb. of thick beefsteak.
               Some veal stuffing.
               1½ pint of stock.
               1 oz. of butter.
               1 oz. of flour.
               A few drops of lemon juice.
               Pepper and salt.
               Some mashed potatoes.
               A few carrots and turnips, cut in fancy shapes, and nicely
                 cooked.

_Method._--Cut the beef into thin strips, lay a little forcemeat on
each, and roll them up.

Tie each roll with a little fine string.

Put them in a stewpan close together, and cover them with the stock.

Stew them gently for two or three hours until quite tender.

Then place them in a circle on a border of mashed potatoes.

Remove any fat from the stock, and stir in the butter and flour
thoroughly mixed together.

Cook the flour well, and then add the lemon juice and seasoning.

Strain the sauce over the olives, and put the vegetables in the centre.

Veal à la Béchamel.

_Ingredients_--1 lb. of cold cooked veal.
               ¼ lb. of button mushrooms.
               ½ pint of _Béchamel_ sauce.
               The yolks of 2 eggs.
               Some fried sippets of bread.

_Method._--Cut the veal into large dice.

Clean the mushrooms and stew them in the sauce until tender.

Then add the yolks of two eggs well beaten.

Stir over the fire until they thicken, but on no account let the sauce
_boil_, as that might curdle the eggs.

Last of all, put in the pieces of veal, and let the saucepan remain by
the fire until they are thoroughly heated.

Serve garnished with fried sippets of bread.

Grenadines of Veal.

_Ingredients_--2 lb. of veal.
               Some larding bacon.
               Some good second stock.
               1 piece of carrot, turnip, onion.
               1 sprig of parsley, thyme, and marjoram.
               Some nicely boiled green peas.

_Method._--Cut the fillet into nice oval-shaped cutlets, about half an
inch in thickness, and lard them.

Put the vegetables, cut in small pieces, at the bottom of the stewpan.

Lay the cutlets on them, and pour in sufficient stock to come half way
up the cutlets.

Cover them with buttered paper, and put them on a slow fire to simmer
gently until tender.

Then put them on a baking-tin in the oven to brown.

Strain the stock and boil it with a half-pint more to a strong glaze.

Dish the _grenadines_ on a border of mashed potatoes.

Pour a little glaze over each, and put the green peas in the middle.

Mayonnaise of Fowl.

Cold Entrée for Suppers.

_Ingredients_--2 fowls.
               ½ pint of _mayonnaise_ sauce.
               A cucumber.
               4 hard-boiled eggs.
               1 pint of aspic jelly.
               A beetroot.

_Method._--Boil the fowls and cut them into neat joints.

Put them in a dish in a circle, the one leaning on the other.

Place in the middle a bunch of endive, and coat the pieces of chicken
with _mayonnaise_ sauce.

Cut the hard-boiled eggs in quarters, and lay them round the chicken
with slices of cucumber and beetroot, and garnish with a border of
chopped aspic.

Veal Cutlets.

_Ingredients_--2 lb. of veal cutlet.
               Egg and bread-crumbs.
               3 oz. of clarified butter.
               ½ oz. of flour.
               ½ pint of nice stock.
               Some mashed potatoes.

_Method._--Beat the cutlet well to break the fibre of the meat, and then
cut it into neat oval or round shapes.

Brush them with the egg and cover them with fine bread-crumbs.

Fry them in a cutlet-pan in the butter.

When they are cooked pour some of the butter from the pan.

Stir in the flour smoothly.

Pour in the stock, and cook well.

Add pepper and salt and a few drops of lemon juice.

Dish the cutlets in a circle on a border of mashed potatoes.

Strain the gravy round them, and put some nice little rolls of bacon in
the middle.

To cook the bacon, cut it in thin slices; roll them, and put them on a
skewer, they may be either toasted or baked.

Veal Cutlets à l'Italienne.

_Ingredients_--1½ lb. of fillet of veal.
               Cut into neat cutlets.
               2 oz. of butter.
               Egg and bread-crumbs.
               Some carrot and turnip, cut in fancy shapes and boiled.
               ½ pint of Italian sauce.

_Method._--Egg and bread-crumb the cutlets and fry them in the butter.

Dish them on a border of mashed potatoes.

Pour Italian sauce over, and put the vegetables in the middle.

Make the Italian sauce with the butter the cutlets are fried in.

Fillets of Chicken.

_Ingredients_--Some little fillets of chicken cut from the breast.
               Some streaky bacon.
               ½ pint of _Béchamel_ sauce, made with white stock.
               Some mashed potatoes.

_Method._--Lay the fillet on a greased baking-tin.

Cover with buttered paper and put them into a moderate oven for ten or
fifteen minutes.

Dish them on a border of mashed potatoes.

Pour the sauce over and put little rolls of nicely cooked bacon in the
middle.

To cook the bacon, cut it into very thin strips and roll them, run a
skewer through, and toast them before the fire.

Chicken à la Marengo.

_Ingredients_--1 chicken.
               1½ pint of second stock.
               3 tomatoes.
               1 piece of carrot, turnip, and onion.
               1 sprig of parsley, thyme, marjoram.
               2 oz. of butter.
               1 oz. of flour.
               A few drops of lemon juice.

_Method._--Cut the chicken into neat joints and fry them in the butter.

Then remove them and fry the vegetables.

Add the flour and fry that.

Then pour in the stock; stir and boil for three minutes.

Then put in the chicken and the tomato, sliced.

Simmer for about thirty minutes, until the chicken is quite tender.

Then put the chicken on to an _entrée_ dish.

Add some lemon juice to the gravy, and strain over it.

Chicken à la Cardinal.

_Ingredients_--1 chicken.
               1½ pint of _Béchamel_ sauce.
               4 ripe tomatoes.

_Method._--Cut the chicken into joints and put them in a stewpan with
the sauce and tomatoes, sliced.

Simmer gently until the chicken is quite tender.

Then place them on a hot _entrée_ dish and strain the sauce over them.

Kidneys and Mushrooms.

_Ingredients_--2 dozen medium sized mushrooms.
               6 sheep's kidneys.
               1 pint of second stock.
               1 oz. of butter.
               1 oz. of flour.
               2 tablespoonfuls of cream.
               A few drops of lemon juice.

_Method._--Peel the mushrooms, cut off the stalks, and wash them.

Wipe the kidneys and slice them, put them in a stewpan with the stock
and mushrooms.

Simmer them gently for thirty minutes or more, until quite tender.

Mix the butter and flour very smoothly, stir them in and boil for about
three minutes.

Add the cream and let it boil, season to taste, and squeeze in a few
drops of lemon juice.

Curried Rabbit.

_Ingredients_--1 apple.
               1 onion.
               2 dessertspoonfuls of curry powder.
               1½ pint of second stock.
               2 tablespoonfuls of cream.
               2 oz. of butter.
               2 dessertspoonfuls of flour.
               Salt.
               A few drops of lemon juice.

_Method._--Cut the rabbit into neat joints and fry them in the butter.

Then remove them and fry the onion and apple, sliced.

Mix the curry powder and flour smoothly with the stock.

Put it into a stewpan; stir and boil three minutes.

Put in the rabbit and add the onion and apple, which should be rubbed
through a hair sieve.

Simmer gently for thirty minutes or more, until the rabbit is tender.

Add the cream and let it boil in the sauce.

Squeeze in the lemon juice and add salt.

If a dry curry is liked, remove the rabbit when tender, and boil and
reduce the sauce to half the quantity, leaving only sufficient to coat
the pieces of rabbit well.

Serve nicely cooked rice with the curry (_see_ Rice for Curry).

Curried Chicken.

Make according to the directions in the preceding recipe, using white
stock or boiled milk.

Mutton Cutlets à la Milanaise.

_Ingredients_--7 or more mutton cutlets.
               2 eggs, white bread-crumbs.
               3 oz. Parmesan cheese, grated.
               A little boiled macaroni.
               ½ pint brown sauce.
               Some mashed potatoes.
               2 oz. clarified butter, or the fat skimming of the
                 stock-pot.

_Method._--Trim the cutlets neatly.

Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of
the grated cheese.

Fry them for about five minutes in a cutlet pan.

Dish them on a border of mashed potatoes and put some nicely-cooked
macaroni in the centre with 1 oz. of grated cheese.

Pour the brown sauce round them and serve very hot.

Chaud-froid Chicken.

Cold Entrée for Suppers and Luncheons.

_Ingredients_--The best joints of 2 chickens.
               1 pint of _Béchamel_ sauce.
               ¼ oz. of Swinborne's or Nelson's Gelatine.
               Some aspic jelly.
               Endive and lettuce.

_Method._--Melt the gelatine and mix it with the sauce.

Coat the pieces of chicken carefully with it, giving them each two coats
if they require it.

When the sauce is firm, place them in a circle on an _entrée_ dish.

Put some lettuce, nicely mixed with salad dressing, in the centre, and
garnish prettily with the endive.

A border of aspic jelly should be placed round the chicken.

If liked, the chicken may be decorated with truffle or ham.

Rissoles of Game.

_Ingredients_--Some scraps of cold game.
               Some very stiff second stock.
               Lemon juice, pepper, salt.
               Egg and bread-crumbs.

_Method._--Mince the game finely.

Melt the stock and moisten the game well with it.

Add pepper and salt, and a few drops of lemon juice.

Spread the mixture on a plate to get cold.

When cold it will be quite firm.

Mould it into balls or egg shapes.

Cover them with egg and bread-crumbs, and fry them in hot fat (_see_
French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Podovies.

_Ingredients_--Some cooked beef, minced finely.
               A little thick gravy, lemon juice.
               A little pastry.
               Pepper and salt.
               Some crushed vermicelli and one or two eggs.

_Method._--Mix the beef with the gravy; season it with pepper and salt.

Roll out the pastry as thin as possible.

Cut it into rounds with a good-sized cutter.

Brush the edges of the rounds with beaten egg, and put a little of the
minced meat in the middle of each.

Fold them over, pressing the edges well together.

Cover with the egg, and then with the vermicelli.

Drop them into hot fat (_see_ French Frying) and fry them a golden
brown. As they will rise to the top of the fat, it will be necessary to
keep them under with a wire basket or spoon. Dish on a folded napkin and
garnish with fried parsley.

FISH COOKERY.

To Boil Fish.

Be very careful that the fish is thoroughly cleansed, then place it on
the fish-strainer, and tie a cloth, or piece of muslin, over it. (This
is to prevent any scum settling on the fish to disfigure it, or spoil
its colour.) Immerse it in boiling water, to which two tablespoonfuls of
salt, and two of vinegar, have been added; boil it for three minutes to
set the albumen on the outside, and so form a casing to keep in the
juices and flavour of the fish. Then draw the kettle to the side of the
fire and simmer gently until the fish is cooked. For a thick piece of
fish, six minutes to each pound, and six minutes over, is the time
usually allowed; but no hard-and-fast rule can be laid down, as the time
it will take to cook depends on the size and shape, as well as on the
weight of the fish. When the fish is cooked, it will have an opaque
appearance; and on being pulled, will leave the bone readily. Care must
be taken to cook it sufficiently but not to over-boil it. Under-done
fish is very unpleasant, while over-cooked fish is flavourless, and
breaks to pieces.

Salt fish is put into lukewarm water for the purpose of drawing out some
of the salt, and must be simmered until tender. Mackerel should also be
put into lukewarm water, as the skin is very tender, and boiling water
would break it.

When the fish is cooked, remove the cloth, or muslin, and place the
strainer across the kettle that the fish may get well drained. Cover it
with a hot cover, and leave it in that position for a few minutes. Then
dish, on a folded napkin; or on a strainer, if sauce is poured over it.
Garnish tastefully, and serve with an appropriate sauce. Small cod, or
salmon, if boiled whole, should be trussed in the form of the letter S.

Baked Fish.

The oven should be kept at a moderate heat, that the fish may not be
dried up. Small fish may be cooked with great advantage in the oven, if
carefully covered with buttered paper, which will keep them moist, and
prevent any baked flavour.

Fried Fish.

Small fish, such as whiting, smelts, &c., are generally fried whole.
Larger fish, such as cod and salmon, are fried in the shape of cutlets.
Fish to be fried, must be covered with egg and crumbs, or batter. A
stewpan, half full of fat, and not a frying-pan, should be used for the
purpose (_see_ French Frying), except in the case of the sole; and for
that, the new fish-fryer, with a wire strainer, is far better than the
old-fashioned pan. The bread-crumbs, for fish, should be prepared by
rubbing stale bread through a wire sieve.

Boiled Turbot.

Boil it according to the directions for boiling fish. It usually takes
from half an hour to an hour, according to its size. It should be dished
on a folded napkin, with the white side uppermost; and garnished with
cut lemon, parsley, and coral. Serve with it lobster, shrimp, or anchovy
sauce.

Boiled Brill.

This fish is cooked like turbot; garnished in the same way, and served
with the same sauces.

Boiled Salmon.

Boil according to the directions given for boiling fish. Truss a small
salmon in the form of the letter S. Dish on a folded napkin; and garnish
with parsley and coral. Serve with lobster, shrimp, anchovy, or tartare
sauce.

Boiled Cod.

Boil according to directions given for boiling fish. A small piece is
often served with thick egg-sauce poured over it, and garnished with the
yolk of an egg rubbed through a wire sieve.

Salt Cod, Haddock, Plaice, and any Fish,

May be boiled according to directions given for boiling
fish, and served with egg, anchovy, or any other appropriate sauce.

Curried Fish.

_Ingredients_--1½ lb. of cold boiled fish.
               1 small onion.
               1 small apple.
               ½ pint of second stock.
               A few drops of lemon juice.
               1 oz. of butter.
               1 dessertspoonful of curry powder.
               1 dessertspoonful of flour.
               Salt.

_Method._--Slice the onion and apple; fry them in the butter, and then
rub them through a hair sieve.

Mix the flour and curry powder smoothly with the stock.

Stir over the fire and boil well.

Then add the onion, apple, lemon juice, and salt.

Break the fish into pieces, and remove the bones.

Put it into the sauce, and let it warm through.

Serve with a border of rice round it.

Kedgeree.

_Ingredients_--The remains of cooked fish.
               An equal quantity of boiled rice.
               2 hard-boiled eggs.
               A little butter.
               Pepper and salt.

_Method._--Break the fish into flakes, removing all the bones.

Melt a little butter in a saucepan.

Put in the rice, fish, and the whites of the eggs cut small, pepper and
salt.

Stir over the fire until quite hot.

Heap it on a hot dish in the form of a pyramid, and sprinkle over it the
yolks of the eggs, rubbed through a wire sieve.

Baked Herrings.

_Ingredients_--A few herrings.
               Browned bread-crumbs.
               A little butter or dripping.
               Parsley.

_Method._--Split open the herrings, and remove the back-bone.

Roll them up, and place them with their roes on a greased baking-sheet.

Cover them with greased paper, and put them into a moderate oven for ten
or fifteen minutes until cooked.

Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs
in a straight line on each.

Garnish with the roes and sprigs of parsley.

Herrings baked in Vinegar.

_Ingredients_--A few herrings.
               1 dessertspoonful of finely-chopped parsley.
               1 small onion.
               Vinegar.
               Pepper and salt.

_Method._--Grease a pie-dish, and put some herrings at the bottom.

Sprinkle them with the parsley and onion finely chopped, and the pepper
and salt.

Put another layer of herrings on the top, and sprinkle them similarly.

Proceed in the same way until the dish is full.

Cover them with vinegar.

Place over them a dish, and bake in a slow oven for three or four hours.

Herrings cooked in this way are used cold.

Smelts Fried.

_Ingredients_--Smelts.
               Egg.
               Bread-crumbs.
               Parsley.

_Method._--Dry the smelts well, and fix their tails in their mouths.

Cover them with egg and bread-crumbs, and fry them a golden brown in a
frying-basket in hot fat (_see_ French Frying).

Garnish with fried parsley, and serve with melted butter or other
suitable sauce.

Smelts au gratin.

_Ingredients_--Some smelts.
               A few button mushrooms.
               1 shalot.
               1 sprig of parsley.
               Lemon juice.
               Pepper and salt.
               Browned bread crumbs.
               Glaze.

_Method._--Lay the smelts on a greased baking-sheet.

Sprinkle under and over them the parsley, shalot, and mushrooms, finely
chopped, with lemon juice, pepper, and salt.

Cover them with browned bread-crumbs, and put little bits of butter over
them.

Bake them in a moderate oven for seven or ten minutes. Put them on a hot
dish, and pour melted glaze over them.

Ling and Hake.

These two fish may be cooked according to any of the recipes given for
dressing cod.

Salmon à la Tartare.

_Ingredients_--A piece of salmon.
               Some tartare sauce.
               Chopped parsley.
               Coral.

_Method._--Boil the salmon carefully according to the directions given
for boiling fish.

Garnish with coral and parsley, and serve with tartare sauce (_see_
Sauces).

If the salmon is served cold, the tartare sauce is poured over it. If
hot, it is served in a sauce-boat.

A slice of salmon is frequently grilled, and served with tartare sauce.

Pickled Salmon.

_Ingredients_--Some boiled salmon.
               1 dozen peppercorns.
               2 saltspoonfuls of salt.
               3 bay leaves.
               Equal quantities of vinegar and the liquor the fish was
                 boiled in.

_Method._--Lay the salmon in a deep pan or pie-dish.

Boil the fish liquor, vinegar, and other ingredients for a quarter of an
hour.

Let it get cold, and then pour over the salmon, which should be allowed
to remain in the pickle until the next day.

Whitebait.

_Ingredients_--Whitebait.
               Flour.

_Method._--Put plenty of oil or fat into a stewpan, and make it hot
(_see_ French Frying). The heat of the fat for whitebait should be 400°.

Have a good heap of flour on a cloth.

As soon as the fat is hot, throw the whitebait into the flour, and,
taking the cloth by each end, shake the whitebait rapidly until they are
well floured.

Turn them quickly into a frying-basket.

Shake the basket well for the loose flour to drop off, and throw the
whitebait into the fat for a minute.

As soon as they rise to the surface, remove them with a fish-slice, and
drain them on kitchen paper.

Serve them with brown bread and butter, and slices of lemon.

Oyster Patties.

_Ingredients_--6 patty cases.
               2½ dozen oysters.
               1 oz. of butter.
               1 oz. of flour.
               ¼ pint of milk.
               ¼ pint of cream.
               A few drops of lemon juice.
               Pepper and salt.
               A little cayenne.

_Method._--Beard the oysters, and cut off the hard white part; cut each
oyster in two.

Strain the oyster liquor through muslin.

Put the beards into the milk, and simmer them in it to extract the
flavour.

Then melt the butter in a saucepan, and mix in the flour smoothly.

Strain in the milk, and add the oyster liquor. Stir and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add the pepper, salt, cayenne, and the oysters.

Fill the patty cases with the mixture.

Put the lid on each, and decorate with powdered lobster coral.

Serve hot or cold.

Scalloped Oysters.

_Ingredients_--Some oysters.
               A little butter, and bread-crumbs.

_Method._--Grease some scallop shells, and place on each two or three
oysters.

Cover them with broad-crumbs, and put a little piece of butter on each.

Brown them in a quick oven, and serve very hot.

Scalloped Oysters à la Française.

_Ingredients_--2½ dozen oysters.
               1 oz. of butter.
               1 oz. of flour.
               ¼ pint of milk.
               2 tablespoonfuls of cream.
               A few drops of lemon juice.
               Pepper and salt.
               Some bread crumbs.

_Method._--Beard the oysters, and cut them in two.

Strain the oyster liquor through muslin.

Simmer the beards in the milk.

Melt the butter in a small stewpan, and mix in the flour smoothly.

Strain in the milk, add the oyster liquor, stir, and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add lemon juice, pepper, salt, cayenne, and oysters.

Grease some scallop shells, and sprinkle them with bread-crumbs.

Fill them with the mixture, and sprinkle some more crumbs over them.

Brown in a quick oven.

Serve on a folded napkin, and garnish with parsley and cut lemon.

Mackerel à la Normande.

_Ingredients_--1 dessertspoonful of bread-crumbs.
               2 mackerel.
               Half a shalot, chopped finely.
               1 teaspoonful of finely-chopped parsley.
               ¼ teaspoonful dried and powdered herbs.
               ¼ oz. of butter or dripping.
               Pepper and salt.

_Method._--Split open the mackerel, and remove the back-bones as cleanly
as possible.

Grease a baking-tin, and lay one of the mackerel, skin downwards, on it.

Mix the herbs, parsley, shalot, and bread-crumbs together with pepper
and salt, and sprinkle them over the fish.

Lay the other mackerel on the top, with the skin uppermost.

Put little bits of butter or dripping about it, and bake from ten
minutes to a quarter of an hour.

For serving, sprinkle over a few brown bread-crumbs.

Haddock Stuffed.

_Ingredients_--1 haddock.
               3 tablespoonfuls of bread-crumbs.
               1 dessertspoonful of finely-chopped parsley.
               1 teaspoonful of dried and powdered herbs.
               Pepper and salt.
               Part of an egg, or a little milk, to bind the stuffing.

_Method._--Mix the crumbs, parsley, herbs, pepper and salt, with the egg
or milk.

Put the stuffing in the haddock, and fasten it with a small skewer.

Then truss it with string, or two skewers, in the form of the letter S.

Place it on a greased baking-tin; and put a few pieces of butter or
dripping on it.

Bake it in a moderate oven for about twenty minutes.

To serve, place it on a dish and remove the skewers.

Garnish with parsley.

Cutlets of Cod.

_Ingredients_--The tail of a cod.
               1 egg.
               Bread-crumbs.
               Pepper and salt.

_Method._--Cut the tail of a cod into neat cutlets.

Season them with pepper and salt, and cover them with egg and
bread-crumbs.

Fry them in a frying-basket in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Cutlets of Cod à l'Italienne.

_Ingredients_--The tail of a cod.
               A little butter.
               Lemon juice.
               Pepper and salt.
               Some Italian sauce.

_Method._--Divide the cod into neat cutlets.

Place them on a greased baking-sheet.

Sprinkle over them a few drops of lemon juice, pepper, and salt, and
cover them with buttered paper.

Bake them in a moderate oven from ten to twelve minutes.

Dish them in a circle, and pour over them some Italian sauce (_see_
Sauces).

Garnish with coral and truffle.

Cutlets of Cod à la Genoise.

Cook some cod cutlets as in preceding recipe, and serve with Genoise
sauce (_see_ Sauces). Garnish with coral and truffle.

Cod with Tomatoes.

_Ingredients_--1½ lb. of cod cutlets.
               5 or 6 tomatoes.
               1 tablespoonful of vinegar.
               Cayenne pepper and salt.

_Method._--Rub the tomatoes through a hair sieve.

Then put the _purée_ thus obtained into a saucepan, and lay the pieces
of cod in it. There should be enough tomato _purée_ to cover the cod.

Simmer gently until the cod is tender.

Add the vinegar and seasoning, dish in a circle, and pour the tomato
over.

Cod Fricassee.

_Ingredients_--Some boiled cod, either hot or cold.
               Plain white sauce (_see_ Sauces).
               2 hard-boiled eggs.

_Method._--Break the fish into flakes.

Make the sauce quite hot.

Put the fish into it, and warm it through.

There should be just enough sauce to moisten the cod.

Heap it in a pyramid shape on a hot dish.

Garnish it with rings cut from the hard-boiled eggs.

Sprinkle over the top of the cod the yolks rubbed through a wire sieve
or strainer.

Cod Sounds Boiled.

_Ingredients_--Some cod sounds; milk; water.
               Béchamel sauce.
               Pepper and salt.

_Method._--Soak the sounds in water for about six hours.

Then boil them in milk and water for half an hour or more until quite
tender.

Cut them in pieces about two inches square, and make them hot in some
_Béchamel_ sauce.

Pile them on a dish in the form of a pyramid, with slices of hard-boiled
egg, cut lemon, and parsley.

Marinaded Cod Sounds.

_Ingredients_--Cod sounds.
               Milk.
               Water.
               Oil.
               Vinegar.
               Shalot.
               Parsley.
               Pepper and salt.
               Butter.

_Method._--Soak the cod sounds in water for about six hours, and then
boil them in milk and water until tender.

Cut them in pieces an inch and a half square.

Mix together equal quantities of oil and vinegar, and add to them a
shalot and some parsley, very finely chopped; pepper, and salt.

Steep the sounds in the _marinade_.

Just before serving, dip each one in _Kromesky_ batter, and fry in hot
fat (_see_ French Frying).

Dish in a circle, and pour over them some piquant sauce.

Decorate with truffle and coral.

Cod Stuffed and Baked.

_Ingredients_--A thick slice from the middle of the cod.
               Some veal stuffing.
               Browned bread-crumbs.

_Method._--Fasten the stuffing securely in the cod.

Place it on a greased baking-sheet, and cover it with browned crumbs.

Place small pieces of butter or dripping about it, and bake it in a
moderate oven for about half an hour, basting occasionally.

Serve with cut lemon, and garnish with parsley.

    Note.--A small cod may be stuffed and cooked like a haddock.

Plaice.

This fish may be boiled, baked, or fried.

Fried Fillets of Plaice.

Fillet the plaice by cutting down the centre of the fish with a sharp
knife and removing the flesh from either side.

Egg and bread-crumb the fillets, and fry in hot fat (_see_ French
Frying).

Drain on kitchen paper, serve on a folded napkin, and garnish with fried
parsley.

Fried Fillets of Sole.

Prepare like the fillets of plaice, with the exception that the sole
should be skinned before it is filleted.

Fish Croquettes.

_Ingredients_--1 lb. of cooked fish (haddock, cod, ling, or hake are the
                 best for the purpose).
               1 oz. of butter.
               2 or 3 eggs.
               Pepper and salt.
               Some white crumbs.
               Parsley.
               1 lb. of boiled potatoes.

_Method._--Rub the potatoes through a sieve.

Break the fish into flakes, removing the bones.

Mix the fish and potatoes together; blend them thoroughly with the
butter, pepper, salt, and a well-beaten egg.

Form the mixture into balls or cakes.

Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Fish Pudding.

Make a mixture of fish and potatoes as in preceding recipe. Put it on a
dish that will stand the heat of the oven, and mould it into the form of
a fish.

Bake for half an hour.

Halibut.

This fish may be cooked and served like cod or turbot.

Red Mullets à l'Italienne.

_Ingredients_--4 or 6 red mullets.
               2 dessertspoonfuls of mushroom catsup.
               A little butter.
               Lemon juice.
               Pepper and salt.
               Some Italian sauce.

_Method._--Lay the mullets in a well-buttered baking-sheet; moisten them
with the catsup, and sprinkle with lemon juice, pepper, and salt.

Put some little bits of butter over them.

Bake in a moderate oven for a quarter of an hour or more until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with some Italian sauce (_see_ Sauces),
and pour over.

Garnish with truffle and coral.

Red Mullets à la Genoise.

_Ingredients_--Red mullets.
               ½ glass of port.
               A few drops of lemon juice.
               Pepper.
               Some Genoise sauce.
               A little butter.

_Method._--Lay the mullets on a well-greased baking-sheet.

Moisten them with the port wine and lemon juice, and put little bits of
butter about them.

Bake them in a moderate oven until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with the Genoise sauce, and pour over
them.

Red Mullet in Cases.

_Ingredients_--4 red mullets.
               1 dozen button mushrooms.
               1 dessertspoonful of finely-chopped parsley.
               2 shalots.
               Lemon-juice.
               Pepper and salt.
               Salad oil.

_Method._--Chop the shalots and mushrooms, and mix them with the
parsley.

Oil some pieces of foolscap paper.

Lay the mullets on them; sprinkle over them the parsley, mushroom,
shalot, lemon juice, pepper and salt.

Fold them in the cases, and cook on a well-greased baking-sheet, in a
moderate oven, for about twenty or thirty minutes.

Boiled Whiting.

Fasten the tail in the mouth of each whiting, and lay them on a fish
strainer.

Put them into boiling water, with salt in it, and cook them gently for
five minutes or more.

Dish on a folded napkin, and garnish with parsley, coral, and cut lemon.

Serve with them _maître d'hôtel_, _Béchamel_, Italian, Genoise, or any
other suitable sauce.

Fried Whiting.

_Ingredients_--Some whiting.
               Egg.
               Bread-crumbs.
               Parsley.
               Lemon juice.

_Method._--Skin the whiting, and fasten the tail in the mouth.

Dry them well with a cloth.

Egg and bread-crumb them, and fry them in a frying-basket, in hot fat
(_see_ French Frying).

Drain them on kitchen paper, and dish on a folded napkin.

Garnish with fried parsley and cut lemon.

_Béchamel_, lobster, shrimp, Italian, Genoise, or any other suitable
sauce, may be served with them.

Whiting à l'Italienne.

_Ingredients_--Whiting.
               Lemon-juice.
               Pepper and salt.
               A little butter.
               Italian sauce.

_Method._--Skin and fillet the whiting.

Lay the fillets on a well-buttered baking-sheet.

Sprinkle with lemon-juice, pepper and salt, and cover them with buttered
paper.

Cook them in a moderate oven, from seven to ten minutes.

Dish in a circle, and pour Italian sauce over.

Garnish with truffle and coral.

Whiting à la Genoise.

Prepare the whiting as in preceding receipt, substituting Genoise for
Italian sauce.

Lobster Cutlets.

_Ingredients_--1 hen lobster.
               1½ oz. of butter.
               1 oz. of flour.
               1 gill of cold water.
               2 tablespoonfuls of cream.
               A few drops of lemon juice.
               Cayenne.
               Pepper and salt.
               Some spawn or coral.
               Egg and bread-crumbs.
               Parsley.

_Method._--Remove the flesh from the body of the lobster, and cut it up.

Pound the coral in a mortar, with half an ounce of butter, and rub it
through a hair sieve. (If spawn is used it need not be pounded.)

Melt 1 oz. of butter in a stewpan.

Mix in the flour; add the water; stir until it thickens.

Then add the coral, and butter, and cook well.

Next the cream, lemon juice, cayenne, pepper, salt, and lastly the
chopped lobster.

Spread the mixture on a plate to cool.

When cool, shape into cutlets.

Egg and bread-crumb, and fry in hot fat in a frying-basket.

Put a piece of the feeler in each, to represent a bone.

Garnish with fried parsley.

Lobster Cutlets in Aspic.

Shape some of the lobster-cutlet mixture into cutlets.

Roll in dried and powdered coral, and put a piece of feeler in each.

Pour a little aspic jelly into a clean Yorkshire-pudding tin, or
frying-pan.

When set, lay the cutlets on it, and pour in, gently, enough aspic to
cover them.

When firm, cut them out with a border of aspic to each, and serve on
chopped aspic.

Fried Sole.

_Ingredients_--A sole.
               Egg.
               Bread-crumbs.
               Parsley.

_Method._--Remove the dark skin, and notch the other, here and there,
with a knife.

Dry the sole well in a floured cloth.

Brush over with egg, and cover with bread-crumbs.

Flatten them on with a broad-bladed knife, and fry the sole a golden
brown in hot fat (for heat of fat _see_ French Frying).

A fish-fryer, or a deep frying-pan, should be used for the purpose; and
there should be sufficient fat to cover the sole, so that it will not
require turning.

When cooked, drain on kitchen paper.

Dish on a folded napkin.

Garnish with fried parsley.

Sole à la Parisienne.

_Ingredients_--1 sole.
               1 wineglass of sherry.
               ½ pint of good second stock.
               A few drops of lemon juice.
               1 teaspoonful of Harvey's sauce.
               1 teaspoonful of anchovy sauce.
               Pepper and salt to taste.

_Method._--Remove the dark skin, and notch the other with a knife.

Lay the sole in a baking-pan, and pour over it the stock and sherry.

Cover with a dish, and bake for twenty or thirty minutes in a moderate
oven.

Place it on a hot dish.

Boil the stock rapidly down to half the quantity.

Add to it the sauces, lemon juice, and seasoning, and pour it over the
sole.

Fillets of Sole à la Rouennaise.

_Ingredients_--2 or more soles.
               Lemon juice.
               Lobster-cutlet mixture.
               Some white sauce.
               Chopped truffle.

_Method._--Remove both skins from the soles, and fillet them.

Spread some of the lobster-cutlet mixture on the half of each fillet,
and fold over.

Place on a greased baking-sheet; sprinkle over lemon juice and salt, and
cover with buttered paper.

Bake in a moderate oven for about twelve minutes.

Dish in a circle, and pour over white sauce, mixed with chopped
truffle.

Fillets of Sole à la Maître d'Hôtel.

_Ingredients_--Fillets of sole.
               Lemon juice and salt.

_Method._--Roll or fold the fillets, and cook like the Sole _à la
Rouennaise_.

Cover them with the same sauce as in the last recipe, using chopped
parsley instead of truffle.

Sole au gratin.

_Ingredients_--1 sole.
               1 dessertspoonful of chopped parsley.
               1 chopped shalot.
               6 chopped button mushrooms.
               Lemon juice.
               Pepper and salt.
               ½ oz. of butter.
               Brown bread-crumbs.

_Method._--Grease a dish that will stand the heat of the oven.

Sprinkle on it half of the parsley, shalot, and mushroom, with lemon
juice, pepper, and salt.

Lay the sole on the mixture, and sprinkle the remainder of the parsley,
&c., over it.

Cover with brown bread-crumbs, and put half an ounce of butter about it,
in small pieces.

Bake from ten to fifteen minutes, according to size, and serve-with
glaze poured round it.

Gurnets baked.

_Ingredients_--2 or more gurnets.
               Some veal stuffing, omitting the suet.
               A little stock.
               ½ wineglass of sherry.
               1 or 2 dessertspoonfuls of mushroom catsup.
               Some brown sauce.
               Pepper and salt.

_Method._--Remove the head and fins of the gurnets, and stuff them with
veal stuffing, fastening it in with small skewers.

Lay them on a well-buttered baking-tin, and pour over them the stock,
sherry, and catsup.

Bake them in a moderate oven until cooked.

Then place them on a hot dish, mix the liquor from them with the sauce
and pour over.

Stewed Eels.

_Ingredients_--2 lb. of eels.
               1 pint of stock.
               1 wineglass of port.
               1 tablespoonful of flour.
               A few drops of lemon juice.
               Pepper.
               Salt.
               Cayenne.
               2 oz. of butter.

_Method._--Cut the eels in pieces about 2½ inches long.

Fry them brown in the butter.

Then put them in a stewpan with the stock.

Stew gently, until tender.

Then remove them from the stock, and put them in a hot dish.

Thicken the stock with the flour.

Add the wine, lemon juice, and seasoning.

Pour over the eels, and serve very hot.

PASTRY.

Few people are successful in making pastry. Yet, with a little practice,
there is no reason why any one should not make it with some degree of
perfection, if the following rules are carefully attended to.

Make the pastry in a cool place, not in a hot kitchen. The board,
rolling-pin, and hands should be as cold as possible. Handle it very
lightly. The colder pastry is kept during making, the lighter it will
be, because it will contain more air; cold air occupies a much less
space than warm. The colder the air, the greater, consequently, will be
its expansion when the pastry is put into a very hot oven. Roll the
paste lightly, and not more than necessary. Puff paste is a kind of fine
sandwich. There should be a certain number of layers of dough and layers
of butter. Take care, therefore, that the butter is not allowed to break
through the dough; and be _very careful to follow_ the directions given
for making this pastry. Its manufacture requires patience, because, if
it is not properly cooled between the turns, the friction of rolling
will warm the butter, and cause it to smear into the dough. For short
crust, rub the butter or fat lightly into the flour with the tips of the
fingers; and do not use more water than necessary in mixing it. This is
a common mistake; and too much water deprives the paste of its
shortness. Short paste is the best for children and persons of weak
digestion; the flour in it being more thoroughly incorporated with the
fat, gets better cooked. It is, therefore, capable of more perfect
mastication than puff or flaky crust, both of which are liable to be
swallowed in flakes.

However well pastry is made, success will not be attained unless the
oven is rightly heated. The very lightest crusts will often be totally
spoiled in the baking because this important point is not attended to.
If the oven is not very hot, the fat will melt and run out of the pastry
before the starch grains in the flour burst; consequently, they cannot
afterwards expand, however hot the oven may be made; and in this way the
paste will become heavy. Take great care, therefore, that the oven is
very hot when the paste is put into it.

Watch the paste carefully that it does not take too dark a colour. When
it is well thrown up and nearly cooked, it may be removed to a more
moderately heated part of the oven if it should appear to be browning
too quickly.

Ovens in which the heat comes from the bottom are decidedly the best for
either cakes or pastry; but no one should expect to bake well in an oven
they do not thoroughly understand. There is so much difference in ovens,
that the hottest part of one may be the coolest in another. To bake well
requires practice and experience, and no one should be discouraged by a
few failures.

Puff Paste.

_Ingredients_--Equal quantities of Vienna flour and butter.
               A few drops of lemon juice.
               Enough water to mix the flour into a nice lithe dough.

_Method._--Rub the flour through a wire sieve.

Make a well in the middle, and squeeze in a few drops of lemon juice.

Mix very gradually with very cold water, taking care that the dough is
not too stiff.

Then knead and work well about until quite smooth.

Set it aside for a few minutes to get quite cold.

Squeeze the butter in a cloth to press out the water.

Roll out the dough, and place the butter, flattened to a third of its
size, in the middle.

Then fold the dough from either side over it, pressing the edges
together.

Turn it with its edges toward you, and roll out very gently (care must
be taken that the butter does not break through the dough).

Fold it again in three, and put it aside to cool for quite a quarter of
an hour. The colder it is kept the better.

Then turn its edges towards you, and roll it out again; fold evenly in
three, and roll and fold again in the same manner; each roll and fold is
called a turn.

Cool the paste for another quarter of an hour.

Then give it two more turns.

Let it cool again; and at the seventh roll it will probably be ready for
use.

It is, however, wise to bake a small piece of the paste before using the
whole quantity. If the maker has a very light hand it sometimes happens
that eight or even nine turns may be necessary to roll the butter
sufficiently into the flour.

Patty Cases.

Roll the puff paste, when ready, to rather more than a quarter of an
inch in thickness.

Take a fluted cutter about the size of a tumbler.

Dip it in very hot water, and cut the paste into rounds with it.

Mark the middle of these rounds with a cutter about three sizes smaller.

Roll out the remains of the paste to half the thickness of the patties.

Stamp out some rounds for covers with a fluted cutter two sizes smaller
than that used for the cases.

Put the cases and covers on a baking-tin, and bake in a quick oven for
ten or fifteen minutes.

When cooked, lift the lid and scrape out the soft inside carefully.

Good Short Crust.

_Ingredients_--1 lb. of flour.
               ¾ lb. of butter.
               Enough cold water to mix rather stiffly.
               A pinch of salt.

_Method._--Rub the butter into the flour until like fine bread-crumbs.

Mix with cold water, using as little as possible (if too much is used
the crust will not be short).

Roll gently to make the paste bind.

If this paste is used for tarts, add one dessertspoonful of castor sugar
to the flour.

Plainer Short Crust.

_Ingredients_--1 lb. of flour.
               ¼ lb. of butter.
               ¼ lb. of lard.
               1 teaspoonful of baking powder.
               Water enough to bind.

_Method._--Make according to directions given in preceding recipe.

Economical Short Crust.

_Ingredients_--1 lb. of flour.
               ½ lb. of clarified dripping or lard.
               1 teaspoonful of baking powder.
               Enough water to mix.

To make this crust still plainer, a quarter of a pound only of clarified
dripping or lard may be taken, and three good teaspoonfuls of baking
powder.

_Method._--Make according to the directions for Short Crust.

Flaky Crust.

_Ingredients_--1 lb. of flour.
               ½ lb. of butter or dripping.
               A pinch of salt.
               Enough cold water to mix the paste.

_Method._--Rub one half of the butter into the flour, as for short
crust.

Mix with the water, and roll it out very thinly.

Put the remainder in little pieces on the paste.

Fold in three, and then in three again.

Roll out to the size required.

Rough Puff Paste.

_Ingredients_--1 lb. of flour.
               ½ lb. of butter, lard, or dripping.
               Salt.
               Cold water.

_Method._--Break the fat into the flour in pieces.

Add a pinch of salt.

Mix with a little cold water.

Turn on to a board.

Roll and fold four times.

Flaky Bread Crust.

_Ingredients_--1 lb. of bread dough.
               Some butter, lard, or dripping.

_Method._--Roll out the dough very thin, and spread with the fat.

Fold in two.

Spread again with fat.

Fold in two, and spread once more with fat.

Fold again, and set aside for one hour.

Then roll out and use.

Beef-steak Pie.

_Ingredients_--2 lb. of nice beef-steak.
               ½ lb. of bullock's kidney.
               1 lb. of flaky or rough puff paste.
               1 tablespoonful of flour.
               ½ pint of water.
               Pepper and salt.

_Method._--Roll the paste to a quarter of an inch in thickness.

Invert the pie-dish, and cut the paste to the size and shape of the
under side of it.

Roll out the remainder, and cut a band one inch wide.

Wet the edge of the pie-dish, and place this round it.

Cut the beef into thin strips.

Dip them in flour, and season with pepper and salt.

Roll each of the strips round a tiny piece of fat.

Put them into the pie-dish alternately with pieces of kidney.

Raise them in the middle of the dish in a dome-like form, and pour in
the water.

Wet the edges of the paste lining of the dish, and lay the cover over.

Press the edges lightly together, and trim round with a knife.

Make a hole in the middle of the paste to let the gases from the meat
escape.

Brush the crust with beaten egg, and decorate with leaves cut from the
trimmings.

Bake for about two hours.

The pie should be put into a quick oven until the pastry is cooked; the
heat must then be moderated to cook the meat thoroughly without drying
up the pastry. If possible, finish cooking the meat on the top of the
oven.

Some people prefer stewing the meat before using it in the pie. If this
is done, it must be allowed to get cold before the pie is made.

It is an improvement to the pie to put layers of oysters, bearded,
alternately with the rolls of beef.

Rabbit Pie.

_Ingredients_--1 rabbit.
               ¼ lb. of salt pork.
               1 lb. of rough puff or flaky paste.
               ½ pint of water.
               2 hard-boiled eggs.
               Pepper and salt.

_Method._--Prepare the paste as for beef-steak pie, lining the dish in
the same manner.

Cut the rabbit into neat joints.

Season them with pepper and salt.

Put them in the pie-dish alternately with the pork.

Pour in the water, and cover with the paste.

Brush over with beaten egg, and decorate with paste leaves.

Make a hole in the middle of the crust for the gases to escape.

Bake for about an hour, attending to directions given for baking
beef-steak pie.

Mince Pies.

_Ingredients_--Puff and other pastry.
               Mincemeat.
               Castor sugar.
               White of 1 egg.

THE MINCEMEAT.

_Ingredients_--1 lb. of suet.
               1 lb. of apples.
               1 lb. of sugar.
               1 lb. of currants.
               1 lb. of raisins.
               1 lb. of candied peel.
               The grated rind of 3 lemons.
               ¼ lb. of ratafias soaked in brandy.

_Method._--Chop the suet.

Wash and dry the currants.

Stone and cut the raisins in halves.

Peel, core, and mince the apples.

Chop the candied peel.

Mix all the ingredients well together.

Put them into a stone jar; cover closely and keep for a month.

TO MAKE THE PIES.

Roll the paste out, and stamp it into rather large rounds with a fluted
cutter dipped in hot water.

Lay half the rounds on patty pans.

Wet the edges of the pastry, and put some mincemeat into the middle of
each round.

Cover with the remaining rounds, pressing the edges lightly together.

To glaze, brush them with a little white of egg, and dust with castor
sugar.

Bake in a quick oven for ten or fifteen minutes.

Mushroom Pie.

_Ingredients_--Puff, flaky, or short crust.
               Mushrooms.
               Boiled potatoes.
               Butter.
               Pepper and salt.

_Method._--Roll out the paste, and prepare a pie-dish as for beef-steak
pie.

Mash the potatoes with butter, pepper, and salt.

Peel the mushrooms, and cut off the ends of the stalks.

Put the potatoes and mushrooms in alternate layers in the pie-dish.

Cover with the paste, and finish off and decorate like a beef-steak pie.

Bake in a quick oven for about three quarters of an hour.

Pigeon Pie.

_Ingredients_--4 pigeons.
               1 lb. of rump-steak.
               Yolks of 6 hard-boiled eggs.
               Pepper and salt.
               Some puff or other paste made with 1 lb. of flour.

_Method._--Prepare the pie-dish, and roll out the paste as for
beef-steak pie.

Draw the pigeons, and cut them in halves.

Cut the steak into thin strips, the way of the grain.

Season the steak and pigeons nicely, and put them into the pie-dish with
the hard-boiled yolks.

Pour in the water.

Cover with the paste, and finish like a beef-steak pie.

Wash and clean the legs of two of the pigeons, and stick them in the
hole in the top of the pie.

Bake for about an hour and a half.

Veal-and-Ham Pie.

_Ingredients_--1 lb. of veal cutlet.
               ½ lb. of ham.
               4 hard-boiled eggs.
               1 dessertspoonful of chopped parsley.
               1 lemon.
               Pepper and salt.
               Some puff, flaky, or other pastry, made with 1 lb. of flour.

_Method._--Roll out the paste, and prepare the dish as for beef-steak
pie.

Cut the veal and ham into neat pieces.

Season them well, and sprinkle them with the parsley and lemon juice.

Put them into the pie-dish with the eggs cut in halves.

Pour in the water.

Cover with paste, and decorate like a beef-steak pie.

Bake for about two hours.

Cornish Pasties.

_Ingredients_--Some plain short crust.
               Equal quantities of beef-steak or beef-skirt and potatoes.
               1 onion, finely chopped.
               Pepper and salt.

_Method._--Cut the meat and potatoes into small dice, and mix them with
the onion, pepper, and salt.

Roll out the pastry.

Stamp it into rather large rounds with the lid of a small saucepan.

Wet round the edges of the paste, and place a small heap of meat and
potatoes in the middle of each round.

Double the paste, bringing the edges to the top.

Goffer round them with the fingers to form a frill.

Place the pasties on a greased baking-sheet, and bake in a quick oven
from half an hour to an hour.

Sausage Rolls.

_Ingredients_--Some puff or flaky crust.
               Sausages.
               1 egg.

_Method._--Parboil the sausages.

Skin them, cut them in halves, and let them cool.

Roll out the paste; cut it into squares.

Brush the edges with beaten egg.

Lay a half sausage on each piece of paste, and roll the paste round it,
pressing the edges together.

Brush the rolls with beaten egg.

Lay them on a greased baking-sheet.

Bake in a quick oven for fifteen or twenty minutes.

Apple Tart.

_Ingredients_--2 lb. of apples.
               3 oz. of moist sugar.
               Some pastry.
               5 cloves or the grated rind of a small lemon.
               ¼ pint of water.

_Method._--Make some pastry according to directions given for short
crust (the quantity made from ¾ lb. of flour will be sufficient).

Roll out the paste in an oval shape to a quarter of an inch in
thickness.

Invert a pint pie-dish, lay the paste over it, and cut it the size and
shape of the under side of the dish.

Roll out the remaining pieces, and cut in strips about one inch wide.

Wet the edges of the pie-dish, and lay them evenly round it.

Peel, core, and quarter the apples.

Put them into the pie-dish, mixing them with the sugar.

Pile them up well in the middle of the dish, pressing them to an oval
shape with the hands.

Pour in the water, and sprinkle over the lemon rind or cloves.

Wet the edges of the pastry, lining the dish, and put over the piece
reserved for the cover.

Press the edges lightly together, and trim with a knife.

Make a small hole with a skewer on either side of the cover to let the
steam escape.

To glaze, brush over with the white of an egg, and dust with castor
sugar.

Bake from half to three-quarters of an hour. The oven should be very
quick at first, and moderate afterwards.

    Any Fruit Tart may be made by this recipe. Sugar must be added
    according to the acidity of the fruit used.

Genoise Pastry.

_Ingredients_--6 oz. of flour.
               6 oz. of butter.
               8 oz. of castor sugar.
               7 eggs.

_Method._--Melt the butter in a stewpan, and brush over a _sauté_ pan or
shallow cake tin with it.

Line the pan with paper, and brush that also with the melted butter.

Break the eggs into a basin.

Add to them the sugar, and beat with a whisk for about twenty minutes
until they rise.

The basin containing them may be placed on a saucepan of hot water; but
care must be taken that the heat is not too great, as that would cook
the eggs.

When the eggs are sufficiently beaten, _stir_ in the flour and butter
_very lightly_.

If _beaten_ in, the pastry will not be light.

Pour the mixture into the pan, and bake for about an hour.

Genoise Sandwiches.

_Ingredients_--Genoise pastry.
               Jam.

_Method._--Cut the Genoise pastry into slices.

Spread them with jam.

Lay the slices one on the other, and cut in triangular shapes.

Genoise iced-cakes.

_Ingredients_--Genoise pastry.
               Jam.
               Grated cocoa-nut.
               Iceing.

_Method._--Stamp out small cakes of Genoise pastry with a round cutter.

Spread the sides thinly with jam.

Roll the cakes in the cocoa-nut.

Ice round the top of the cakes, and put some jam in the middle of the
iceing.

Genoise Preserve-cakes.

_Ingredients_--Uncooked Genoise pastry.
               Some preserve.
               Some syrup of sugar and water.
               Hundreds and thousands.
               Chopped _pistachio_ kernels.
               Grated cocoa-nut.

_Method._--Partly fill small well-buttered dariol moulds with the
Genoise mixture, and bake in a moderate oven.

When done, and sufficiently cool, cut a small circular piece from the
bottom of the cakes.

Scoop out some of the inside, and fill them with the preserve.

Replace the small circular piece.

Brush the cakes over with the syrup, and roll them in the hundreds and
thousands, chopped _pistachio_, and cocoa-nut.

They should be entirely covered with the decorations.

Pile them prettily on a dish, and decorate them with holly leaves.

Almond Cakes.

_Ingredients_--Genoise pastry.
               Almonds.
               The white of 1 egg.
               1 oz. of castor sugar.

_Method._--Stamp out the Genoise pastry into small cakes, with round
cutters.

Beat the white of egg, mix it with the castor sugar, and spread it over
the cakes.

Sprinkle them well with almonds, blanched and chopped.

Put them in a moderate oven to take a pale fawn colour.

Cheese Cakes.

_Ingredients_--Some remains of puff pastry.
               2 oz. of sugar.
               2 oz. of butter.
               1 lemon.
               Half a sponge cake.
               1 whole egg and 1 yolk.

_Method._--Cream the butter in a basin.

Add to it the castor sugar.

Beat well together, adding one by one the yolks of the eggs.

Then mix in the grated lemon peel, and the lemon juice and the sponge
cake, rubbed through a wire sieve.

Lastly, stir in lightly half the white of the egg, beaten to a stiff
froth.

Roll out the pastry.

Stamp into rounds with a fluted cutter dipped in hot water.

Lay the rounds in patty pans, and put a little dummy of dough or bread
in the middle of each.

Bake them in a quick oven.

When nearly cooked, remove the dummies and fill their places with the
cheese-cake mixture.

Return them to the oven until the pastry is cooked and the cheese-cake
mixture has taken a pale colour.

Tartlets.

_Ingredients_--The remains of puff paste.
               Some preserve.

_Method._--Roll out the paste, and stamp into rounds with a fluted
cutter dipped in hot water.

Lay the rounds on patty pans.

Place in the middle of each a dummy, made of dough or bread.

Bake in a quick oven.

When the pastry is cooked remove the dummies, and fill the places with
jam.

Plainer tartlets may be made with short, flaky, or other pastry.

Cheese d'Artois.

_Ingredients_--Remains of puff paste, or some flaky crust.
               1 oz. of butter.
               1 whole egg and 1 yolk.
               2 oz. of Parmesan cheese.
               A little cayenne.
               Pepper and salt.

_Method._--Cream the butter well in a basin.

Beat in the eggs, and add the grated cheese.

Season with pepper, salt, and cayenne.

Divide the pastry into two portions, and roll them out as thinly as
possible.

Lay one piece on a greased baking-sheet.

Spread it over with the cheese mixture, and lay the other on the top.

Mark it with the back of a knife in strips, one inch wide and three
inches long.

Brush over with beaten egg, and bake in a quick oven, until the paste is
cooked. Cut out the strips with a sharp knife.

Dish them on a folded napkin, and sprinkle them with grated cheese.

Cheese Straws.

_Ingredients_--2 oz. of flour.
               2 oz. of butter.
               2 oz. of grated Parmesan cheese.
               The yolk of an egg.
               A little cayenne.
               Pepper and salt.

_Method._--Rub the butter lightly into the flour.

Add the grated cheese and seasoning, and mix with the yolk of egg.

If necessary, add another yolk, but no water.

Roll out and cut into fingers about a quarter of an inch wide and two
inches long.

Lay them on a greased baking-sheet.

Stamp out with a cutter, the size of an egg-cup, some rounds, and make
them into rings by stamping out the middles with a smaller cutter.

Bake the rings and straws a pale fawn colour, and serve them with a
bundle of straws placed in each ring.

Gooseberry Turnovers.

_Ingredients_--Some gooseberries.
               Sugar.
               Short crust.

_Method._--Pick off the heads and tails of the gooseberries.

Roll out the paste and cut into rather large rounds.

Wet the edges and put some gooseberries in the middle of each round,
with a teaspoonful of sugar.

Fold the paste over and press the edges together.

Decorate the edges with a fork or spoon.

Put the turnovers on a greased baking-sheet, and bake in a quick oven
for fifteen minutes.

Petit Choux.

_Ingredients_--5 oz. of flour.
               2 oz. of butter.
               3 oz. of castor sugar.
               3 whole eggs.
               ½ pint of water.

_Method._--Rub the flour through a sieve.

Put the butter and water on to boil.

When boiling, stir in the flour and sugar.

Beat well over the fire, until the mixture leaves the sides of the
saucepan, then remove the saucepan from the fire and beat in three eggs.

Shape like eggs, with two dessertspoons and a knife dipped in hot water.

Lay the pastry on a greased baking-sheet, and bake in a moderate oven
for one hour.

To serve, open the cakes at the side and insert a little whipped cream
or preserve.

Decorate by brushing them over with white of egg, or a syrup of sugar
and water, and sprinkle with chopped _pistachio_ kernels, grated
cocoa-nut, or hundreds and thousands.

Apple Turnovers.

Make like gooseberry turnovers, substituting minced apple for
gooseberries.

Apple Dumplings.

_Ingredients_--1 dozen apples.
               1 lb. of short crust.
               A little moist sugar.

_Method._--Pare the apples and remove the cores; fill the holes with
sugar.

Take pieces of paste large enough to cover the apples. Do not roll them,
but draw the paste over the apples.

Wet the edges to make them join.

Place the dumplings on a greased tin and bake for about three-quarters
of an hour or one hour. The length of time will depend on the kind of
apples used.

PUDDINGS.

A pudding which is to be boiled should be placed in a well-greased
basin, or mould, which it should quite fill. A scalded and floured cloth
should be tied securely over it. Some puddings, such as suet, plum, &c.,
may be cooked without the basin, the mixture being firmly tied in a
well-scalded and floured cloth, a little room being allowed for the
pudding to swell. When cooked in this way, it is well to put a plate in
the saucepan to prevent the pudding sticking to the bottom and burning.

To cook a boiled pudding successfully, the water should be kept briskly
boiling during the whole of the time it is cooking, and there should be
sufficient water in the saucepan to well cover it. A kettle of boiling
water should be at hand to fill up the saucepan as required. In steaming
puddings, unless a steamer is used, the water should not be allowed to
come more than halfway up the pudding-mould, and must only gently
simmer, until the pudding is cooked. The mould used need not be covered
with a cloth, but a piece of greased paper should be placed over it to
prevent the condensed steam dropping on the pudding. Some puddings
require to be steamed very carefully, such as contain custard, for
example. A custard pudding will be honeycombed (i.e. full of holes), if
the water is allowed to boil; the heat of boiling will curdle the eggs.

Most baked puddings require a moderate oven, particularly such as rice,
tapioca, &c.

In preparing suet for puddings, remove the skin, slice the suet, and
then chop it finely, using a little flour to prevent it sticking to the
knife. Currants must be well washed and dried. Sultanas should be rubbed
in flour, and the stalks picked off.

Beef-steak Pudding.

_Ingredients_--1 lb. of flour.
               ¾ or ½ lb. of suet.
               1½ lb. of beef or rump steak.
               ½ lb. of bullock's kidney.
               Seasoning.

_Method._--Chop the suet finely, mix well with the flour, adding a pinch
of salt.

Mix to a paste with cold water.

Roll it out, and line a greased quart-basin, reserving one-third for the
cover.

Cut the steak into thin strips, and the kidney into slices.

Mix some pepper and salt on a plate, and season the meat nicely.

Roll each piece of meat round a tiny piece of the fat, and place the
rolls and the pieces of kidney in the basin.

Pour in rather more than a quarter of a pint of water.

Roll out the remaining piece of paste.

Wet the edges of that in the basin, lay the cover on, and trim round
neatly.

Tie over a well-scalded and floured cloth, and boil for four hours.

Oysters are sometimes put in these puddings; they should be bearded, and
the hard white part removed.

A rabbit or veal pudding may be made in the same manner. To these add a
quarter of a pound of lean ham or bacon.

Where economy must be studied, less suet may be used in making the
crust.

Suet Pudding.

_Ingredients_--1 lb. of flour.
               4, 6, or 8 oz. of finely-chopped suet.
               A pinch of salt, or, if liked, a teaspoonful of baking
                 powder.

_Method._--Mix the flour and suet lightly together.

Add the salt.

Mix to a stiff paste with cold water.

Then boil in a well-scalded and floured cloth for three hours.

Sultana Pudding.

_Ingredients_--1 lb. of flour.
               ½ lb. of finely-chopped suet.
               ¼ lb. of sultanas.
               ¼ lb. of castor sugar; or, three ounces of moist sugar.
               2 oz. of candied peel.
               The grated rind of a lemon.
               A pinch of salt.
               1 egg.
               A little milk.

_Method._--Rub the sultanas in flour and pick off the stalks.

Cut the candied peel in small pieces.

Put all the dry ingredients into a basin, and mix with the egg, well
beaten, and a little milk.

Boil in a basin or cloth three hours.

Compote of Rice.

_Ingredients_--¼ lb. of rice.
               ¼ lb. of sugar.
               1 pint or more of milk.
               Vanilla or other flavouring.

_Method._--Boil the rice in the milk, with the sugar, for twenty
minutes; if very stiff, add a little more milk or cream.

Flavour with vanilla, and put into a buttered mould with a well in the
centre.

Any fruit may be put in the middle, when it is served.

If oranges are used, boil 1½ gill of water with ¼ lb. of lump sugar,
until it sticks to a knife like an icicle.

Peel the oranges, and roll them in it.

If apples are used, boil them gently in one pint of water, with ¼ lb. of
sugar.

When tender, add a little cochineal.

Take the apples out, and reduce the syrup to less than a quarter of a
pint.

Roll the apples in it.

Queen Victoria Pudding.

_Ingredients_--¼ lb. of butter.
               ¼ lb. of castor sugar.
               ¼ lb. of flour.
               2 oz. of chopped peel.
               1 oz. of blanched and chopped almonds.
               2 tablespoonfuls of brandy.
               3 eggs.

_Method._--Put the butter and sugar in a basin.

Cream them well together with a wooden spoon.

Add the yolks of the eggs one by one; then the flour, peel, almonds, and
brandy.

Beat the whites of the eggs stiffly, and mix them in lightly.

Put the mixture in a well-buttered mould.

Cover with buttered paper, and steam for three hours.

Rice Bars.

_Ingredients_--¼ lb. of rice.
               1 pint of milk.
               3 oz. of castor sugar.
               Yolks of 2 eggs.
               A little lemon essence.
               1 whole egg.
               Some bread-crumbs.
               Some red jam.

_Method._--Boil the rice in the milk, with the sugar, for half an hour,
gently stirring occasionally.

Then remove from the fire and, when cool, beat in the two yolks, and add
the lemon essence.

Then spread on a flat dish to cool.

When quite cold, cut into bars.

Brush over with the beaten egg, and cover with bread-crumbs.

Fry in hot fat until lightly coloured.

There should be an equal number of bars.

Spread one half of them with jam, and lay the others on the top.

Rice Cakes.

Put the rice mixtures when hot into well-greased tartlet tins.

Make a small hole in the middle and put in a little jam.

Cover with some more of the rice mixture and let them get cold.

Then egg and bread-crumb them, and fry in hot fat.

Orange Pudding.

_Ingredients_--The rind and juice of 2 oranges.
               2 oz. of cake-crumbs rubbed through a sieve.
               2 oz. of castor sugar.
               3 eggs.
               1 gill of milk or cream.

_Method._--Put the crumbs in a basin, with the sugar.

Add the grated rind of one orange, and the juice of the two.

Beat in the yolks of the three eggs, and add the milk or cream.

Whip the white of one egg to a stiff froth, stir in lightly.

Line a pie-dish with a little good pastry; pour the mixture in.

Bake until set, and of a light brown colour.

Welcome-Guest Pudding.

_Ingredients_--¼ lb. of suet.
               ¼ lb. of sugar.
               ¼ lb. of cake-crumbs, or ratafias, rubbed through a sieve.
               ¼ lb. of bread-crumbs.
               The rind and juice of one lemon.
               3 eggs, well beaten.

_Method._--Put all the dry ingredients into a basin.

Add the lemon rind and juice, and mix with the eggs.

Put into a well-greased mould.

Cover with buttered paper, and steam for two hours.

Crème Frite.

_Ingredients_--1 whole egg.
               1 white.
               4 yolks.
               1 gill of cream.
               1 gill of milk.
               1 tablespoonful of castor sugar.
               Flavouring to taste.
               3 oz. of cake-crumbs.

_Method._--Cream the yolks and white well together with the castor
sugar.

Add cream, milk, and flavouring.

Strain this custard into a greased pudding-basin, and steam _very
gently_, until firm.

Let it get quite cold; then turn it out.

Cut into slices about one-third of an inch thick.

Stamp into round or fancy shapes.

Egg and cake-crumb them.

Fry in a frying-basket in hot fat.

Serve on a glass dish, and sprinkle with castor sugar.

Gâteau de Cerise.

_Ingredients_--1 lb. of cooking cherries.
               ¼ lb. of lump sugar.
               ½ pint of water.
               A few drops of cochineal.
               ¾ of an ounce-packet of gelatine.
               The juice of one lemon.

_Method._--Boil the sugar and water; add the lemon and skim well.

Add the cherries (stoned), and stew for a quarter of an hour.

Melt the gelatine in a little water, and add it to the cherries, with
enough cochineal to colour brightly.

Pour the mixture into a border mould.

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

Serve with whipped cream in the centre.

Jaune Mange.

_Ingredients_--½ ounce packet of gelatine.
               ½ pint of water.
               ½ pint of white wine.
               Juice of one and a half lemon.
               Rind of half a lemon.
               3 oz. of castor sugar.
               4 yolks.

_Method._--Soak the gelatine in the water with the lemon rind.

Then put it in a saucepan with all the other ingredients.

Stir over the fire until the custard thickens; but, on no account, let
it boil.

Then strain into a wetted mould.

Apple Charlotte.

_Ingredients_--2 lb. of apples.
               ½ lb. of moist sugar.
               Grated rind of a lemon.
               Slices of broad.
               Some clarified butter.

_Method._--Peel and core the apples, and stew them with the sugar, lemon
rind, and a quarter pint of water, until reduced to half the quantity.

Take a plain round tin, holding about a pint and a half.

Cut a round of stale bread, about one-eighth of an inch thick; dip it in
clarified butter, and lay it in the bottom of the mould.

Line the sides with slices of bread, cut about an inch wide, and
one-eighth of an inch thick, and also dipped in butter.

Pour the apple mixture into the mould.

Cover with another round of bread dipped in butter; and bake in a
moderately quick oven for three quarters of an hour.

For serving, turn it on to a hot dish, and sprinkle castor sugar over
it.

Viennoise Pudding.

_Ingredients_--5 oz. of stale crumb of bread cut into dice.
               3 oz. of sultanas.
               ¼ lb. of castor sugar.
               2 oz. of candied peel.
               Grated rind of a lemon.
               1 wineglass of sherry.
               ½ pint of milk.
               2 whole eggs.
               1 oz. of lump sugar.

_Method._--Put the 1 oz. of lump sugar into an old saucepan, and burn it
a dark brown.

Pour in the milk, and stir until it is well coloured and the sugar
dissolved.

Beat the eggs well, strain the coloured milk on to them, and add the
sherry.

Put all the dry ingredients into a basin, and pour the eggs, milk, and
sherry over them.

Let the pudding soak for half an hour.

Then put it into a well-greased pint-mould.

Cover with buttered paper, and steam for one hour and a half.

This pudding is to be served with German sauce (_see_ Sauces).

Snow Pudding.

_Ingredients_--½ pint of milk.
               1½ oz. of bread-crumbs.
               Grated rind of a lemon.
               2 tablespoonfuls of caster sugar.
               3 eggs.
               2 tablespoonfuls of strawberry or any other jam.
               A little pastry.

_Method._--Put the bread-crumbs into a basin.

Boil the milk, and pour it over them.

Mix in the sugar, one whole egg, and two yolks well beaten, and add the
lemon rind.

Line a pint pie-dish with a little pastry.

Spread the jam at the bottom and pour the mixture over.

Bake in a moderate oven until set.

Beat the remaining whites to a stiff froth, with a dessertspoonful of
castor sugar; and heap it lightly on the top just before serving.

German Puffs.

_Ingredients_--2 eggs.
               Their weight in castor sugar, and ground rice.
               The grated rind of a lemon.

_Method._--Beat the eggs well.

Then stir in, gradually, the castor sugar and ground rice, and add the
lemon rind.

Partly fill well-buttered cups, or moulds, with the mixture; and bake in
a moderate oven for a quarter of an hour, or twenty minutes.

Serve with a wine or sweet sauce (_see_ Sauces).

Apple Amber Pudding.

_Ingredients_--8 apples.
               2½ oz. of butter.
               3 oz. of moist sugar.
               Rind and juice of one lemon.
               3 eggs.
               A little pastry.

_Method._--Wash the apples (they need not be peeled or cored) and cut
them into small pieces.

Put them into a stewpan with the butter, sugar, lemon rind and juice,
and stew until tender.

Then rub through a hair sieve--the sieve keeps back the peel and pips.

Beat the three yolks into the mixture, and put it into a pint pie-dish
lined with a little pastry.

Bake in a moderate oven until set.

Then beat the whites of the eggs to a stiff froth with a dessertspoonful
of castor sugar, and heap on the top.

Put it, again, into a cool oven, until the whites are set.

This pudding may be served either hot or cold.

Apple Pudding.

_Ingredients_--1 lb. of flour.
               6 or 8 oz. of suet.
               A pinch of salt.
               1 teaspoonful of baking powder.
               Some apples.
               3 tablespoonfuls or more of moist sugar.
               The grated rind of a small lemon.
               2 or 3 cloves.

_Method._--Prepare the paste, and line a basin as for beef-steak
pudding.

Put in the apples, which should be pared and cored, and sprinkle in the
sugar and lemon rind.

Put on the cover of paste, and tie over it a well-scalded and floured
cloth.

Boil for one hour, or longer: the length of time will depend on the
fruit used.

    Any fresh fruit may be substituted for the apple.

Raspberry Pudding.

_Ingredients_--1 pint of raspberries.
               3 oz. of sugar.
               Thin slices of bread.
               A little milk.

_Method._--Pick the stalks from the raspberries, and mix them with the
sugar.

Put them and the bread in alternate layers in a pie-dish, moistening the
bread with a little milk.

Bake for half an hour.

    Note.--This pudding is very good served with cream or custards. The
    bottled raspberries may be used instead of fresh fruit.

Lemon Pudding.

_Ingredients_--½ lb. of bread-crumbs.
               ¼ lb. of finely-chopped suet.
               ¼ lb. of castor sugar.
               The grated rind of one lemon, and the juice of two.
               2 eggs.
               Enough milk to mix it.

_Method._--Put the bread-crumbs and suet into a basin.

Add sugar, grated lemon-rind, and juice.

Mix the pudding with the two eggs, well beaten, and a very little milk.

Boil it for one hour and a half.

This pudding may be served with a wine or sweet sauce (_see_ Sauces).

Marmalade Pudding.

_Ingredients_--½ lb. of flour.
               ½ lb. of bread-crumbs.
               ½ lb. of finely-chopped suet.
               ½ lb. of moist sugar.
               ½ lb. of marmalade.
               2 eggs.
               The grated rind of a lemon.

_Method._--Put the flour, bread-crumbs, suet, sugar, and lemon rind into
a basin.

Mix with the marmalade and two eggs, well beaten, and, if necessary, a
little milk.

Put it into a well-greased pudding-basin, and tie over it a scalded and
floured cloth.

Boil it for five hours.

General Satisfaction.

_Ingredients_--3 sponge cakes.
               2 tablespoonfuls of strawberry or other jam.
               1 wineglass of sherry.
               Rather more than ½ a pint of milk.
               4 eggs.
               1 tablespoonful of sugar.
               A little pastry.

_Method._--Line a pie-dish with a little pastry.

Spread the jam at the bottom, and lay on it the sponge cakes, cut in
halves.

Beat one whole egg and three yolks well together.

Mix with the sugar and milk, and pour over the sponge cakes.

Bake in a moderate oven until the custard is set.

Beat the three whites stiffly, and lay on the top of the pudding.

Put into a cool oven until the whites are set, and of a pale fawn
colour.

This pudding may be served hot or cold.

Marlborough Pudding.

_Ingredients_--1 pint of milk.
               2 tablespoonfuls of flour.
               2 whole eggs and 2 yolks.
               The grated rind of a lemon.
               3 oz. of castor sugar.
               2 oz. of butter.

_Method._--Mix the flour smoothly with the milk, and stir over the fire
until it boils and thickens.

Add the sugar, the eggs, well beaten, the grated lemon rind, and the
butter beaten to a cream.

Line a pie-dish with pastry; pour in the mixture.

Bake in a moderate oven until set.

Yorkshire (or Batter) Pudding.

_Ingredients_--½ lb. of flour.
               1 pint of milk.
               2 eggs.
               A pinch of salt.

_Method._--Put the flour into a basin, make a hole in the middle, and
put in the eggs unbeaten.

Stir smoothly round with a wooden spoon, adding the milk very gradually.

If it is to be served with meat, bake it in a baking-tin, which should
be well greased with quite one ounce of butter or clarified dripping.

Curate's Puddings.

_Ingredients_--The weight of 3 eggs in each sugar, flour, and butter.
               4 eggs.
               A little flavouring essence of any kind, or the grated rind
                 of a lemon.

_Method._--Rub the butter well into the flour.

Add the sugar and the four eggs, well beaten.

Half fill well-buttered cups or moulds, and bake for twenty minutes or
half an hour.

Serve with a wine or sweet sauce (_see_ Sauces).

Canary Pudding.

_Ingredients_--2 tablespoonfuls of flour.
               2 tablespoonfuls of sugar
               1 pint of milk.
               2 eggs.

_Method._--Put the milk and sugar on to boil.

Mix the flour with a little cold milk.

When the milk boils pour in the flour, and stir it briskly until it
thickens.

When cool, add the two eggs, well beaten.

Bake in a greased pie-dish for half an hour.

Christmas Pudding.

_Ingredients_--2 lb. of raisins.
               1 lb. of suet.
               ½ lb. of candied peel.
               ¾ lb. of flour.
               ¼ lb. of bread-crumbs,
               ¼ lb. of moist sugar.
               A little mixed spice.
               Half a nutmeg grated.
               A little lemon rind grated.
               ½ pint of milk.
               4 eggs.

_Method._--Put the dry ingredients into a basin, and mix with the eggs,
well beaten, and the milk.

Put into a well-greased basin, and boil ten hours if possible.

Cabinet Pudding.

_Ingredients_--A few raisins or cherries.
               1 dozen sponge finger-biscuits.
               1 oz. of castor sugar.
               1 pint of milk.
               2 whole eggs and 2 yolks.
               A little vanilla or other flavouring.

_Method._--Decorate a well-buttered pint-and-a-half mould with raisins
or preserved cherries.

Beat the eggs and milk well together.

Sweeten with the sugar, and add the flavouring.

Break the cakes into pieces.

Put a quarter of them at the bottom of the mould.

Pour in a little of the custard, then more pieces of cake and more
custard, and continue in this way until the mould is full.

Cover with buttered paper, and steam gently for about an hour.

Auntie's Pudding.

_Ingredients_--½ lb. of flour.
               ¼ lb. of finely-chopped suet.
               ¼ lb. of currants, well washed and dried.
               3 oz. of sugar.
               1 egg.
               A little milk.

_Method._--Put all the dry ingredients into a basin.

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

Boil in a well-greased basin for an hour and a quarter.

Rhubarb Fool.

_Ingredients_--14 sticks of rhubarb.
               ½ lb. of moist sugar (more, if necessary).
               ½ pint of water.
               1 gill of milk.
               The thin rind of half a lemon.

_Method._--Cut the rhubarb in small pieces.

Stew gently with the sugar and water until quite tender.

Rub through a sieve.

Add the milk, and serve cold.

Scrap Pudding.

_Ingredients_--Some scraps of bread.
               ¼ lb. of moist sugar.
               ¼ lb. of finely-chopped suet.
               The grated rind of a lemon.
               2 eggs, well beaten.
               ¾ pint of milk.
               Some preserve.

_Method._--Dry the bread in a slow oven until it is hard.

Pound it in a mortar, and measure 6 ounces of the powder; mix it with
the suet and sugar.

Add the lemon rind; pour over the milk, and add the eggs.

Beat well for a few minutes.

Then put the mixture in layers in a pie-dish alternately with the
preserve.

Let the top layer be the pudding mixture.

Bake in a moderate oven until the mixture is set.

Bread-and-Cheese Pudding.

_Ingredients_--6 oz. of dried and powdered bread.
               ½ lb. of grated cheese.
               ½ pint of milk.
               1 egg, well beaten.
               Pepper and salt.
               A little cayenne.

_Method._--Mix all the ingredients together, and bake in a pie-dish
until the mixture is set.

Mould of Rice.

_Ingredients_--½ lb. of rice.
               1 quart of milk.
               ¼ lb. of moist or castor sugar.

_Method._--Boil the rice with the sugar in the milk until it is
perfectly soft.

Then put it into a mould.

When cold, turn it out, and serve it with jam.

Norfolk Dumpling.

_Ingredients_--Some bread dough.

_Method._--Make the dough into small round balls.

Drop them into fast-boiling water, and boil quickly for twenty minutes.

Serve immediately, either with meat or with sweet sauce.

Sago Pudding.

_Ingredients_--1 pint of milk.
               2 tablespoonfuls of sago.
               2 tablespoonfuls of sugar.
               1 egg.

_Method._--Simmer the sago in the milk until it thickens.

Add the sugar and the egg, well beaten.

Put it into a pie-dish, and bake in a moderate oven for half an hour.

The egg may be omitted if preferred.

Rice Pudding.

_Ingredients_--1 pint of milk.
               2 tablespoonfuls of rice.
               2 tablespoonfuls of sugar.

_Method._--Wash the rice and put it in a pie-dish with the sugar.

Pour the milk over it and let it soak for an hour.

Then bake in a moderate oven for one hour, or more, until the rice is
quite cooked.

If eggs are used the rice must be simmered in the milk before they are
added, and then poured into the pie-dish.

Tapioca Pudding.

Make like a rice pudding.

Semolina Pudding.

_Ingredients_--1 pint of milk.
               2 tablespoonfuls of semolina.
               1 tablespoonful of moist sugar.
               An egg, if liked.

_Method._--Simmer the semolina in the milk, with the sugar, stirring
until it thickens.

Then beat in the egg.

Put in a pie-dish, and bake for half an hour.

Swiss Apple Pudding.

_Ingredients_--½ lb. of bread-crumbs.
               3 oz. of suet, finely chopped.
               ¼ lb. of apples, finely minced.
               ¼ lb. of sugar.
               The juice and grated rind of one lemon.
               1 egg well beaten.

_Method._--Mix all the ingredients well together, and bake in a pie-dish
for one hour.

Light Sultana Pudding.

_Ingredients_--3 eggs.
               Their weight in each--butter, flour, and sugar.
               ¼ lb. of sultanas.
               The grated rind of a lemon.

_Method._--Beat the butter to a cream.

Mix in gradually the flour and sugar, alternately with the eggs, which
should be well beaten.

Then add the sultanas, well cleaned, and the grated lemon rind.

Steam for three hours.

Fun Pudding.

_Ingredients_--1 lb. of apples.
               2 tablespoonfuls of apricot jam.
               2 tablespoonfuls of sugar.
               1 oz. of butter.
               2 dessertspoonfuls of arrowroot.
               1 pint of milk.

_Method._--Peel and core the apples, and slice them very finely.

Lay them at the bottom of a pie-dish, and sprinkle some sugar over them.

Put the butter about them in little pieces, and spread over the apricot
jam.

Boil the milk, with the remainder of the sugar, and then stir it into
the arrowroot, mixed smoothly with cold milk.

When it thickens, pour over the apricot and apples, and bake for half an
hour.

Sweet Custard Pudding.

_Ingredients_--Some apricot jam.
               3 eggs.
               1 pint of hot milk.
               3 tablespoonfuls of castor or moist sugar.
               The grated rind of a lemon.
               A little pastry.

_Method._--Line a pie-dish neatly with the pastry, and spread the jam at
the bottom.

Beat the eggs with the milk and sugar, and pour over the jam.

Bake in a very moderate oven for about one hour.

Jam Roly-poly Pudding.

_Ingredients_--1 lb. of flour.
               4, 6, or 8 oz. of suet, finely chopped.
               Some red jam.
               1 teaspoonful of baking powder.

_Method._--Put the flour into a basin, and add to it the suet and baking
powder.

Mix it with a little cold water and roll it out.

Spread it with the jam, and roll up in the form of a bolster.

Scald and flour a cloth, and sew, or tie, the pudding firmly in it.

Boil for two hours.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam.

Custard Pudding.

_Ingredients_--1 pint of hot milk.
               3 eggs.
               2 tablespoonfuls of castor sugar.
               A little flavouring essence.
               A little pastry.

_Method._--Line a pie-dish with pastry.

Beat the eggs in the milk, with the sugar.

Add the flavouring essence, and strain into the pie-dish.

Bake in a moderate oven for one hour, or until set.

    Note.--A richer custard may be made by using five yolks and one
    whole egg.

Bread-and-Butter Pudding.

_Ingredients_--Some slices of bread-and-butter.
               2 tablespoonfuls of sugar.
               1 pint of milk.
               A few currants, nicely washed.
               1 or 2 eggs, if liked.

_Method._--Put some thin slices of bread-and-butter in the bottom of a
pie-dish.

Sprinkle them with sugar and currants.

Lay some more slices on the top, with more sugar and currants.

Pour over the milk, and let it soak for half an hour.

Then bake until set.

If eggs are used, beat them with the milk.

Ginger Pudding.

_Ingredients_--8 oz. of bread-crumbs.
               6 oz. of suet, finely chopped.
               ½ lb. of treacle.
               2 tablespoonfuls of moist sugar.
               2 teaspoonfuls of ground ginger.
               2 oz. of flour.
               1 teaspoonful of baking powder.

_Method._--Put the bread-crumbs, suet, flour, ginger, and baking powder
into a basin.

Mix with the treacle.

Boil in a basin, or cloth, for two hours.

Fig Pudding.

_Ingredients_--½ lb. of bread-crumbs.
               ¼ lb. of suet, finely chopped.
               3 oz. of brown sugar.
               2 oz. of flour.
               The grated rind of a lemon.
               1 egg.
               ½ lb. of figs.
               A little milk.

_Method._--Put the bread-crumbs, suet, and sugar, with the figs, cut
small, into a basin.

Add the flour and lemon rind, and mix with the egg, well beaten, and a
little milk.

Boil in a well-greased basin for two hours.

Rice Balls.

_Ingredients_--½ lb. of rice.
               1 quart of milk or water.
               3 tablespoonfuls of moist sugar.

_Method._--Wash the rice well.

Put it with the sugar and milk, or water, into a large saucepan.

Boil gently for about one hour.

Then press into cups, and turn on to a dish.

These may be served with jam, treacle, butter and sugar, or with a sweet
sauce.

Little Batter Puddings.

_Ingredients_--¼ lb. of flour.
               ½ pint of milk.
               1 egg.
               Some jam.

_Method._--Put the flour into a bowl, and make a well in the middle.

Put in the egg, mix smoothly with a wooden spoon, adding the milk by
degrees.

Grease some little patty-pans, and half fill them with the batter.

Bake in a quick oven.

When done, dish on a folded napkin, and put a little jam on each.

Ellen's Pudding.

_Ingredients_--A little pastry.
               1 oz. of butter.
               2 oz. of sugar.
               ½ pint of milk.
               The grated rind of a lemon.
               1 egg well beaten.
               2 oz. of cake-crumbs.

_Method._--Beat the butter to a cream in a basin.

Mix in the sugar thoroughly.

Add the milk gradually.

Then add the egg and cake-crumbs, and pour the mixture into a pie-dish
lined with a little pastry.

It is an improvement to put some jam at the bottom of the dish.

Bake for about half an hour.

Bread-and-Fruit Pudding.

_Ingredients_--Slices of stale bread.
               1 pint of raspberries.
               ½ pint of currants.
               ¼ lb. of sugar.

_Method._--Line a cake-tin, or pie-dish, with stale bread, cut to fit it
nicely.

Stew the fruit with the sugar until nicely cooked.

Pour into the mould, and cover with slices of bread.

Cover it with a plate, with a weight on it, and let it stand until the
next day.

Turn it out and serve plain, or with custard, whipped cream, or milk
thickened with cornflour (_see_ Cheap Custard).

Ground-Rice Pudding.

_Ingredients_--2 tablespoonfuls of ground rice.
               1 pint of milk.
               2 oz. of sugar.
               1 or 2 eggs (these may be omitted if liked).
               A little grated lemon rind, or flavouring essence.

_Method._--Boil the milk with the sugar.

Mix the rice smoothly with a little cold milk.

Pour it into the boiling milk, and stir until it thickens.

Add the eggs, well beaten, and the flavouring.

Pour into a pie-dish, and bake for about thirty minutes.

Cold Tapioca Pudding.

_Ingredients_--5 tablespoonfuls of tapioca.
               1 quart of milk.
               4 tablespoonfuls of sugar.
               Lemon, or some other flavouring.

_Method._--Soak the tapioca all night in cold water.

The next day pour away the water, and put it, with the milk, into a
large stewpan with the sugar.

Simmer gently for one hour.

Then pour it into a wetted basin, or mould.

When set, turn it out, and serve with stewed fruit, jam, or treacle.

Tapioca and Apples.

_Ingredients_--1 quart of water or milk.
               4 tablespoonfuls of tapioca.
               4 tablespoonfuls of sugar.
               1 lb. of apples.
               The grated rind of a lemon.

_Method._--Soak the tapioca in cold water.

Then simmer it in the milk and water, with the sugar, for thirty
minutes.

Add the apples, peeled, cored, and sliced.

Put the mixture into a pie-dish and bake for about one hour in a
moderate oven.

Steamed Rice Pudding.

_Ingredients_--1 oz. of whole rice.
               1 tablespoonful of sugar.
               1 egg.
               ½ pint of milk.

_Method._--Wash the rice well, and put it into a saucepan of cold water.

Bring it to the boil, and then pour off the water.

Pour in the milk, and add the sugar.

Simmer until the rice is quite soft.

Remove it from the fire, and when cooled a little, stir in the yolk of
the egg.

Beat the white to a stiff froth, and stir it in lightly.

Put the mixture into a well-greased pudding-mould, and steam for thirty
minutes.

Ratafia Pudding.

_Ingredients_--1 pint of milk.
               3 eggs.
               4 sponge cakes.
               ½ lb. of ratafias.

_Method._--Boil the milk, and when it has cooled a little add to it the
three eggs, well beaten.

Break the sponge cakes and ratafias in pieces, and pour the custard over
them.

Decorate a greased mould with raisins, and pour the mixture into the
mould.

Cover with greased paper, and steam for two hours.

Serve with sweet or wine sauce.

Macaroni Pudding.

_Ingredients_--½ lb. of macaroni.
               ¼ lb. of sugar.
               1 or 2 eggs.
               1 quart of milk.

_Method._--Break the macaroni into pieces and put them into a saucepan
of boiling water.

Boil for twenty minutes, and then strain off the water.

Pour in the milk; add the sugar, and simmer gently for ten minutes.

Beat up the eggs and stir them in.

Put the mixture into a buttered pie-dish and bake for about thirty
minutes.

Eastern Pudding.

_Ingredients_--1 lb. of figs (cut in small dice).
               ¼ lb. of suet.
               ½ lb. of bread-crumbs.
               2 eggs.
               The grated rind of a lemon.
               1 wineglass of brandy.
               3 oz. of sugar.

_Method._--Put the figs, suet, bread-crumbs, and grated lemon rind into
a basin.

Mix it with the eggs, well beaten, and the brandy, adding a little milk
if necessary.

Boil in a greased basin for two hours.

Ground-Barley Pudding.

_Ingredients_--1 tablespoonful of ground barley.
               ½ pint of milk.
               1 tablespoonful of moist sugar.
               1 egg.

_Method._--Mix the barley smoothly with the milk.

Put it into a saucepan with the sugar, and bring to the boil, stirring
all the time.

Then let it simmer for fifteen minutes.

Remove from the fire, and beat in the yolk of the egg.

Whip the white up stiffly, and stir in lightly.

Pour the mixture into a buttered pie-dish, and bake for fifteen minutes.

Steamed Semolina Pudding.

_Ingredients_--3 oz. of semolina.
               1 pint of milk.
               2 eggs.
               2 oz. of moist sugar.
               A little flavouring essence.

_Method._--Boil the semolina in the milk, with the sugar, until quite
soft.

Then add the flavouring essence and the yolks of the two eggs.

Beat the whites up stiffly and mix them in lightly.

Pour the mixture into a greased pudding-mould, and steam for one hour.

Albert Puddings.

_Ingredients_--4 oz. of flour.
               4 oz. of butter.
               4 oz. of castor sugar.
               2 eggs.
               A few drops of vanilla flavouring.

_Method._--Work the butter to a cream in a basin, and beat in the flour,
sugar, and eggs smoothly.

Add the flavouring essence.

Put the mixture into well-greased cups and bake for about half an hour.

Serve with sweet sauce.

Pearl-Barley Pudding.

_Ingredients_--1 oz. of pearl barley.
               1 pint of milk.
               2 oz. of moist sugar.

_Method._--Put the barley to soak in cold water all night.

Then pour away the water and put the barley into a pie-dish.

Add the sugar and milk; and bake in a moderate oven for three hours.

Baked Lemon Pudding.

_Ingredients_--1 pint of milk.
               3 oz. of bread-crumbs.
               1 egg.
               3 oz. of moist sugar.
               The juice of a lemon and half the rind, grated.

_Method._--Put the crumbs into a basin.

Boil the milk with the butter and sugar, and pour it over the crumbs.

Stir in the egg, well beaten; add the lemon rind and juice.

Pour it into a greased pie-dish, and bake in a moderate oven until set.

West-of-England Pudding.

_Ingredients_--3 tablespoonfuls of sago.
               6 small apples.
               1 quart of milk.
               3 oz. of moist sugar.

_Method._--Soak the sago in cold water for an hour.

Then simmer it in the milk, with the sugar, for twenty minutes.

Peel and core the apples.

Place them in a buttered pie-dish, and pour the sago over them.

Bake in a moderate oven for about one hour.

Pancakes.

_Ingredients_--½ lb. of flour.
               2 eggs.
               1 pint of milk.
               Some lard, or dripping, for frying.

_Method._--Put the flour into a basin, add to it a pinch of salt.

Make a well in the middle and put the two eggs into it; mix them
smoothly with the flour; and add the milk very gradually.

Melt the lard, or dripping.

Well season a small frying-pan, about the size of a cheese plate.

Put into it a teaspoonful of the melted fat, and let it run well over
the pan.

Then pour in enough batter to cover the pan thinly, and fry it brown,
shaking the pan occasionally to keep it from burning.

Then toss it on to the other side; and, when that is fried, turn it on
to kitchen paper.

Sprinkle with sugar and lemon juice and roll it up.

Keep it hot while the remainder of the batter is fried in the same way.

If the maker cannot toss the pancakes well, they may be turned with a
broad-bladed knife. If they are fried in a larger pan, more fat must be
used.

Railway Pudding.

_Ingredients_--¼ lb. of flour.
               2 oz. of castor sugar.
               2 eggs.
               ½ pint of milk.
               2 teaspoonfuls of baking powder.

_Method._--Mix the flour, sugar, and baking powder in a basin.

Beat the eggs well with the milk, and mix the pudding with them.

Pour into a well-greased Yorkshire-pudding tin; and bake for about
thirty minutes.

When done, turn out and cut into squares.

Dish in a circle, with a little jam, or treacle, on each.

Poor Knight's Pudding.

_Ingredients_--Some small square slices of stale bread.
               Castor sugar.

_Method._--Fry the bread in hot fat (_see_ French Frying).

Drain on kitchen paper.

Dish in the form of a wreath, the one leaning on the other, and put a
little jam on each.

Gooseberry Fool.

_Ingredients_--1 quart of gooseberries.
               ¾ lb. of moist sugar.
               ½ pint of water.
               1 pint of milk or cream.

_Method._--Take the tops and stalks from the gooseberries, and boil them
with the sugar and water until soft.

Rub them through a hair sieve.

Mix in the milk, or cream, gradually; and serve on a glass dish.

Apricot Pudding.

_Ingredients_--¼ lb. of finely-chopped suet.
               ½ lb. of bread-crumbs.
               3 eggs.
               8 tablespoonfuls of apricot jam.
               1 glass of sherry.
               2 oz. of sugar.

_Method._--Put the suet, bread-crumbs, and sugar into a basin, and mix
with the eggs, well beaten, apricot and sherry.

Put the mixture into a greased pudding-mould and boil for two hours.

Stale-Bread Pudding.

_Ingredients_--½ lb. scraps of bread.
               1 quart of boiling milk.
               2 eggs.
               2 oz. of sugar.
               ¼ lb. of currants.

_Method._--Soak the bread in cold water until soft.

Squeeze it quite dry, and beat up with a fork.

Pour the boiling milk over.

Stir in the sugar and eggs, well beaten.

Then stir in the currants.

Bake in a pie-dish for two hours.

Baked Plum Pudding.

_Ingredients_--¼ lb. of finely-chopped suet.
               ¾ lb. of flour.
               ¼ lb. of raisins, stoned and chopped.
               ¼ lb. of currants.
               2 oz. of candied peel.
               2 oz. of moist sugar.
               1 egg.
               2 teaspoonfuls of baking powder.
               1 gill, or more, of milk.

_Method._--Put all the dry ingredients into a basin, and mix with the
egg and milk; it must be quite stiff.

Bake in a greased baking-tin for one hour.

For serving, cut into squares, and dust them over with castor sugar.

Treacle Pudding.

_Ingredients_--1 lb. of flour.
               ¼ lb of finely-chopped suet.
               ¼ lb. of treacle.
               ½ oz. of ground ginger.
               1 egg.
               2 oz. of moist sugar.
               1½ gill of milk.
               1 teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin.

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

Boil in a greased basin for four hours.

The egg may be omitted, if liked.

Plum Pudding.

_Ingredients_--¼ lb. of finely-chopped suet.
               ¼ lb. of currants.
               ¼ lb. of raisins, stoned and chopped.
               6 oz. of flour.
               6 oz. of bread-crumbs.
               2 oz. of candied peel.
               3 oz. of sugar.
               1 gill of milk.
               2 eggs.
               ½ teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin, and mix with the eggs
and milk, well beaten together.

Boil in a cloth or basin for four hours.

Windsor Pudding.

_Ingredients_--2 oz. of semolina.
               1 oz. of candied peel.
               ½ pint of milk.
               ¼ lb. of treacle.

_Method._--Mix the milk smoothly with the semolina.

Then put it into a saucepan and stir until it thickens.

Add the treacle and candied peel; pour it into a pie-dish.

Bake for about thirty minutes.

Spring Pudding.

_Ingredients_--1 pint of gooseberries.
               ½ pint of milk.
               4 oz. of moist sugar.
               Slices of bread-and-butter.

_Method._--Stew the gooseberries with a very little water and the sugar
for ten minutes.

Dip the bread into the milk, and lay a slice at the bottom of a
pie-dish.

Put a layer of gooseberries on it.

Then another slice of bread-and-butter and more gooseberries.

Continue in this manner until the dish is full.

Bake gently for one hour.

Gingerbread Pudding.

_Ingredients_--½ lb. of flour.
               ½ lb. of treacle.
               ¼ lb. of finely chopped suet.
               3 teaspoonfuls of ground ginger.
               ½ teaspoonful of baking powder.
               2 oz. of candied peel.
               1 egg.
               A little milk.

_Method._--Put the dry ingredients into a basin.

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

Boil in a greased basin for three hours.

Economical Bread Pudding.

_Ingredients_--½ lb. of scraps of bread.
               ¼ lb. of finely-chopped suet.
               ¼ lb. of currants.
               3 oz. of moist sugar.
               1 egg.

_Method._--Soak the bread in cold water until soft; squeeze it quite
dry.

Beat it up with a fork.

Add to it the suet, sugar, and currants, which should be well washed and
dried.

Mix with the egg, well beaten.

Boil in a greased basin for an hour.

Economical Ginger Pudding.

_Ingredients_--½ lb. of scraps of bread.
               ¼ lb. of finely-chopped suet.
               2 oz. of moist sugar.
               2 tablespoonfuls of treacle.
               3 teaspoonfuls of ground ginger.

_Method._--Soak the bread in cold water until quite soft.

Squeeze it dry, and beat with a fork until quite fine.

Add the suet, sugar, and ginger, and mix with the treacle.

Boil in a greased basin for an hour.

Economical Fig Pudding.

_Ingredients_--½ lb. of scraps of bread.
               ¼ lb. of finely-chopped suet.
               ½ lb. of figs.
               1 egg.
               3 oz. of moist sugar.

_Method._--Soak the bread in cold water until quite soft.

Squeeze it dry.

Add to it the suet, sugar, and figs, chopped small, and mix with beaten
egg.

Boil in a greased basin for one hour.

Economical Lemon Pudding.

Make like preceding recipe, substituting the grated rind and juice of
two lemons for the figs.

Currant Pudding.

_Ingredients_--3 eggs.
               The same weight of sugar, flour, and bread-crumbs.
               Suet, currants, minced apples.
               A little grated lemon rind.
               A little milk.

_Method._--Chop the suet finely, and add to it the sugar, flour,
bread-crumbs, minced apple, currants, and grated lemon rind.

Mix with the eggs, well beaten, and a little milk.

Boil in a greased basin for three hours.

Plain Cold Cabinet Pudding.

_Ingredients_--1 tablespoonful of flour.
               1½ tablespoonful of arrowroot.
               1 wineglass of sherry.
               A few raisins.
               3 stale sponge cakes.
               1 pint of milk.
               2 oz. of sugar.

_Method._--Put the milk to boil with the sugar.

When boiling, stir in the flour, mixed with a little cold milk.

When it thickens, add the arrowroot, also mixed smoothly with milk.

Boil for three minutes, stirring all the time.

Then add to it the sherry.

Cut the raisins in two and stone them.

Decorate a plain round tin with them.

Break up the cakes and put some pieces in the tin.

Pour in some of the thickened milk, then some more pieces of cake, and
more milk.

Continue in this way until the mould is full.

Set it aside until quite cold.

Then turn it out, and serve with jam.

Cornflour Pudding.

_Ingredients_--2 tablespoonfuls of cornflour.
               1 pint of milk.
               2 tablespoonfuls of castor sugar.
               1 egg, if liked.

_Method._--Put the milk on to boil.

Put the cornflour into a pie-dish with the sugar.

Mix smoothly with a little cold milk.

Pour on it the boiling milk, stirring quickly until it thickens.

Add the egg, well beaten, and a little flavouring essence.

Bake in a pie-dish for about thirty minutes.

Swiss Pudding.

_Ingredients_--2 lb. of apples.
               ½ lb. of bread-crumbs.
               3 oz. of moist sugar.
               A little grated lemon rind.
               1 oz. of butter.

_Method._--Peel, core, and slice the apples.

Put a layer of them into a buttered pie-dish.

Sprinkle them with crumbs, lemon rind, and a little sugar, and put small
pieces of butter about them.

Put some pieces of apple on the top; sprinkle them also with crumbs,
lemon rind, sugar, and butter.

Continue in the same way until the dish is full.

Bake until the pudding is nicely browned.

For serving, it may be turned out of the dish.

Brown-Bread Pudding.

_Ingredients_--1 loaf of brown bread.
               1 gill of double cream.
               The rind of 1 lemon.
               3 oz. of castor sugar.
               1 gill of milk.
               4 eggs.
               A few drops of essence of vanilla.

_Method._--Remove the crust from the loaf, and rub the crumb through a
wire sieve.

Put five ounces of the crumbs into a basin with the sugar and grated
lemon rind.

Boil the milk, pour it over the crumbs, and add the vanilla essence.

Whip the cream to a stiff froth, and mix it with the pudding, adding
also the yolks of the eggs.

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

Put the mixture into a well-greased mould, and steam for an hour and a
half.

Diplomatic Pudding.

_Ingredients_--¼ pint of sweet jelly.
               1 pint of milk.
               ½ oz. of gelatine.
               2 sponge cakes.
               2 oz. of ratafias.
               1 whole egg, and 4 yolks.
               2 oz. of sugar.
               A little flavouring essence.

_Method._--Soak the gelatine in a little milk.

Break the sponge cakes and ratafias, and put them into a basin.

Boil the milk with the sugar.

Beat the eggs, and pour the milk on them.

Strain it into a jug, and put it to stand in a saucepan of boiling
water, and stir until the custard coats the spoon.

Then melt the gelatine, add it to the custard, and pour it at once over
the cakes.

While the mixture cools, pour a little jelly, coloured with cochineal,
into a plain round tin.

When it is set, place a jam-pot, or a smaller tin, on it, and pour some
jelly round the sides.

When it is quite firm, pour some boiling water into the jam-pot, or tin,
and remove it quickly.

When the custard and cakes are cold, but not set, add the essence, and
pour into the mould.

When quite firm, dip the tin in hot water for a second or two, and turn
it on to a glass dish.

Pease Pudding.

_Ingredients_--1 pint of split peas.
               Pepper and salt.

_Method._--Soak the peas overnight.

Tie them in a bag or cloth, leaving room for them to swell.

Cook them with the meat with which they are to be served.

Then drain them in a colander.

Mash them with pepper and salt, and press them into a shape in a
vegetable-dish.

Hominy Porridge.

_Ingredients_--1 pint of milk or water.
               3 tablespoonfuls of flaked hominy.

_Method._--Mix the hominy smoothly with the milk or water.

Stir and cook over the fire for ten minutes.

Hominy Pudding.

_Ingredients_--3 tablespoonfuls of flaked hominy.
               1 pint of milk.
               2 tablespoonfuls of sugar.

_Method._--Mix the hominy with a little cold milk, and make the
remainder boil.

Then stir in the hominy and cook until it thickens.

Add the sugar, pour into a greased pie-dish, and bake for about half an
hour.

If liked, one or two eggs may be added to the pudding, with a little
flavouring essence.

    Note.--The _flaked_ hominy is the best for general purposes, as the
    _granulated_ takes many hours boiling before it is properly cooked.

VEGETABLES.

The rules for cooking vegetables are very simple, and easily remembered.
All vegetables, with the exception of old potatoes, are put into boiling
water. Green vegetables must be boiled with the lid off the saucepan, as
the steam would discolour them, and the water must _boil_, _not simmer_.
Salt is added, in the proportion of one tablespoonful to every two
quarts of water. If the water is very hard, it may be necessary to add a
little piece of soda. The lime in hard water discolours green
vegetables, and the use of soda is to throw this down. Do not, however,
use soda, unless obliged, as too much of it will destroy, to some
extent, the flavour of the vegetables. Peas must be boiled gently, as
rapid boiling would break their skins. Haricot beans must be boiled
gently, for the same reason. Root vegetables take longer to cook than
fresh ones. Old potatoes must be put into warm water, as they require
gradual cooking, and must be boiled gently, until tender. With that
exception, all the others must be put into boiling water. Carrots,
turnips, and parsnips are generally cooked with the meat with which they
are served, as their flavour is thereby improved.

To Boil Potatoes.

If boiled in their skins, scrub them perfectly clean, and put them into
a saucepan with sufficient warm water to cover them.

Sprinkle them with salt and boil them gently for half an hour or more,
until very _nearly_ tender, but not quite.

Then pour the water away.

Peel the potatoes, replace them in the saucepan, sprinkle salt upon
them, cover them with a cloth, and put the lid on the saucepan.

Let them stand by the side of the fire to finish cooking in their own
steam.

Care must be taken that the potatoes cooked in this way are free from
disease. One tainted potato would destroy the flavour of the others.

If cooked without their skins, pare them thinly and treat them in the
same manner, pouring off the water when they are very nearly tender, and
finish cooking them in their own steam.

If the potatoes are good and are cooked according to these directions,
they will be perfectly dry and flowery.

To Steam Potatoes.

Put the potatoes into the steamer, and sprinkle them with salt.

Keep the water in the saucepan underneath quickly boiling the whole time
the potatoes are cooking.

If the potatoes are cooked in their skins,[*] peel them when very nearly
tender, and put them back in the steamer to finish cooking.

Steaming is one of the simplest and best ways of cooking potatoes. If
the potatoes are good and the water is kept briskly boiling, this method
cannot fail to be successful.

  [*] This should only be done when untainted by disease.

To Cook New Potatoes.

Put the potatoes into boiling water with some salt, and boil gently for
twenty minutes or more, according to their age.

When very nearly tender pour off the water, cover them with a cloth, and
set the saucepan by the side of the fire, and finish cooking in their
own steam.

Baked Potatoes.

Choose nice potatoes, not too large, and scrub them perfectly clean.

Bake them in a moderate oven for about an hour.

Brussels Sprouts.

Trim them nicely and put them in boiling water, adding salt in the
proportion of a tablespoonful to every two quarts of water.

Put in a little sugar, or, if the water is hard, a little piece of soda
the size of a pea.

Boil them quickly, with the lid off the saucepan, from ten to twenty
minutes, according to the size and age of the sprouts.

When tender, drain them quite dry in a colander.

Dry the saucepan and put them back with a little butter, pepper, and
salt.

Shake them over the fire for a minute or so, and then serve on a hot
dish.

To Boil a Cauliflower.

Soak it in salt and water to draw out any insects, and trim off the
outside leaves.

Put it, with the flower downwards, into a saucepan of boiling water with
salt in it, and cook from twenty to thirty minutes, according to its
age.

Drain it on a sieve or colander.

If liked, it may be served with white or French sauce poured over it
(_see_ Sauces.)

Green Peas.

Put them into plenty of boiling water, with a little sugar and a sprig
or two of mint.

Boil gently with the lid off the saucepan for twenty minutes or more,
according to their size and age.

Drain them in a colander.

Then put them into a saucepan with a little piece of butter, a
teaspoonful of castor sugar, pepper and salt, and shake them over the
fire for a minute or two.

French Beans.

Remove the strings and cut the beans into slices.

Put them into plenty of boiling water, with salt in the proportion of
one tablespoonful to every two quarts of water, a little sugar, or, if
the water is hard, a small piece of soda about the size of a pea.

Boil quickly for fifteen minutes or longer, according to their age.

Drain in a colander.

Then put them into a saucepan with a small piece of butter, pepper and
salt, and shake them over the fire for a minute or two.

Spinach.

Pull off the stalks and wash the spinach well in several waters to
remove all grit.

Put it into a saucepan without any water but that which adheres to the
leaves, and sprinkle a little salt over it.

Cook with the lid off the saucepan until quite tender, stirring it
occasionally.

Drain it in a colander, and wring it dry in a cloth.

Then chop it, or rub it through a wire sieve. The latter method is
preferable.

To dress it, mix it in a saucepan over the fire with a little butter,
pepper, and salt; a little cream may be used also, care being taken not
to make the spinach too moist to serve.

Press it into shape, as a mound or pyramid, in a vegetable dish, and
garnish with fried _croutons_ of bread.

Asparagus.

Cut the asparagus all the same length, and scrape the white part
lightly.

Tie it together and put it in boiling water, to which salt has been
added, in the proportion of one tablespoonful to two quarts of water.

Add also half an ounce of butter.

Boil gently with the lid off the saucepan for half an hour, until the
green part is tender--very young asparagus will not take so long.

Dish on toast; if liked, French or white sauce may be poured over the
green ends.

Jerusalem Artichokes.

Peel them, and throw them into boiling water, with salt in the
proportion of one tablespoonful to every two quarts of water.

Boil gently with the lid on the saucepan for about fifteen or twenty
minutes, until quite tender.

They may be served plain, or with French or white sauce poured over
them.

They should be sent to table quickly, or they will be discoloured.

Carrots.

Scrape them and put them into boiling water with salt in it, in the
proportion of one tablespoonful to every two quarts of water.

Boil gently with the lid on the saucepan until they are quite tender.

New carrots will take about twenty minutes, old ones an hour or more,
according to their age and size.

When they are served with boiled meat, they are generally cooked with
it. New carrots are sometimes boiled in second stock.

When tender, they are put on a hot vegetable dish, the stock is rapidly
boiled down to a glaze, and poured over them.

Turnips.

Boil according to directions given for cooking carrots. Turnips
generally take about half an hour; but the time depends on their age and
size. If liked, they may be rubbed through a wire sieve, and mashed with
butter, pepper, and salt.

Parsnips.

Cook like carrots. They may be served plain, or rubbed through a wire
sieve and mashed with butter, pepper, and salt.

Haricot Beans.

Soak them overnight.

Put them into boiling water with a small piece of butter and a small
onion.

Boil gently from three to four hours until quite tender.

Drain them, and before serving shake them over the fire with a little
butter, pepper, and salt.

Spanish Onions.

First blanch them by putting them into cold water and bringing it to the
boil.

Then throw away the water.

Rinse the onions, sprinkle some salt over them, and put them into fresh
water.

Boil gently from two to three hours, until perfectly tender.

Drain them, and serve, if liked, with French, Italian or white sauce.

Spanish onions are sometimes boiled in stock, or milk which is
afterwards used to make the sauce.

Celery.

Clean the celery thoroughly, and tie it in bundles.

Put it in boiling water, milk, or stock, with a little salt and butter,
and simmer gently for twenty minutes or more, until quite tender.

Dish on a piece of toast.

If liked, a sauce may be made with the liquor in which the celery has
been cooked, and poured over it.

Vegetable Marrows.

Peel the marrows thinly, and cut them in quarters, removing the seeds.

Put them in boiling water, with salt in the proportion of one
tablespoonful to every two quarts of water, and boil gently until
tender.

They may be served, if desired, with French or white sauce poured over
them.

Marrows are very nice when boiled in milk; the milk can afterwards be
used to make the sauce.

Cabbage.

Take off the outer decayed leaves, and soak the cabbage in salt and
water, to draw out any insects. If very large, cut into quarters.

Put into boiling water, to which salt should be added, in the proportion
of a tablespoonful to every two quarts of water. If the water is hard, a
piece of soda the size of a bean should be added.

Boil quickly--with the lid off the saucepan--for half an hour, or more,
until tender.

Drain well in a colander before serving.

Broad Beans.

Put them, when shelled, into boiling water, to which salt should be
added in the proportion of a tablespoonful to every two quarts of water.

Boil gently, from fifteen minutes to half an hour, according to their
size and age.

When tender, pour the water away, and shake them in the saucepan over
the fire, with a little butter or dripping, pepper, and salt.

Tomatoes.

These are better baked than boiled: boiling destroys their flavour.

Put them on a baking-tin, greased with butter or dripping.

Sprinkle over them a little pepper and salt, and cover them with a
greased paper.

Put them in a moderate oven, for about ten minutes or a quarter of an
hour.

Seakale.

Tie it in bundles, and put into boiling water, with a little butter, and
also some salt, in the proportion of a tablespoonful to every two quarts
of water.

Boil, with the lid off the saucepan, until the seakale is tender.

Drain, and serve on toast. French or white sauce may be poured over it.

Seakale is sometimes boiled in milk, which should afterwards be used to
make the sauce.

Mushrooms.

Peel the mushrooms; rinse them to remove any grit, and cut off the ends
of the stalks.

Put them on a greased baking-tin, with the stalks upwards, and put some
little bits of butter on each mushroom, with a little pepper and salt.

Cover them with buttered paper, and bake them in a moderate oven from
ten to twenty minutes, until tender.

Serve on a hot dish, with the gravy poured over them.

Stewed Mushrooms.

Peel and rinse the mushrooms, and cut off the ends of the stalks.

Stew them gently in water, stock, or milk, until quite tender, adding
pepper and salt to taste.