Part 10

½ pint (1 cup) corn meal 1 pint (2 cups) hot milk ¼ teaspoonful salt 5 eggs

Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes.

Serve at once from the baking dish, either with butter or meat gravy.

MINCE MEAT FOR PIES

1½ lbs. seeded raisins 2 lbs. chopped apples 1 lb. Sultana raisins 1½ lbs. currants ½ lb. chopped citron peel ½ lb. chopped candied lemon peel ½ lb. chopped candied orange peel 1½ lbs. (3 cups) sugar ½ lb. blanched chopped almonds 1 teaspoonful salt 1 lb. finely chopped suet 3 oranges, grated rind and strained juice 3 lemons, grated rind and strained juice 1 tablespoonful powdered cinnamon 1 tablespoonful grated nutmeg 1 tablespoonful powdered mace 1 tablespoonful ground cloves 1 tablespoonful powdered allspice 1 tablespoonful powdered ginger ½ pint (1 cup) sherry wine ½ pint (1 cup) best brandy

Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully.

OATMEAL PORRIDGE

Oatmeal Water Salt

Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.

Any stewed fruit is also a nice accompaniment, and good for the health.

Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.

Serve in the same way.

Still another way. The night before it is wanted mix up the oatmeal with milk, one handful of oatmeal to one cupful of cold milk, add a little salt, pour into an earthenware jar, and let it soak all night. In the morning set the jar in a pan of boiling water, and let it steam for three hours, or longer if time permits.

When cooked this way serve with stewed figs.

PASTRY

¾ lb. (3 cups) flour ½ lb. (1 cup) lard ¼ teaspoonful salt 1 gill (½ cup) ice water

Mix the flour and salt together in an earthenware bowl, then mix in the lard by cutting it in with a knife. Add the ice water, and mix as little as possible. Roll the pastry out on a floured baking board.

It should be handled as little as possible.

PUFF PASTRY

1 lb. (4 cups) flour 1 lb. (2 cups) butter 1 egg yolk 1 tablespoonful lemon juice Cold water

Wash the butter in cold water and squeeze it in a floured towel into a flat cake. Sift the flour into an earthenware basin, rub two heaping tablespoonfuls of the butter finely into it. Beat up the yolk of the egg with the lemon juice and a little cold water, add them gradually to the flour and butter, making them into a firm paste. Roll out the paste into a long strip, lay the butter on one end of it, wet the edge slightly, and fold the paste over. Fasten the edges well together, turn round, press with the rolling pin, and roll out lengthways; have the paste so that the two open edges are parallel with yourself after folding it in three. Roll from you and never from side to side, using gentle pressure. Then fold in three. Now put the paste to cool for twenty minutes—the friction will have heated it somewhat. Then arrange the paste with the open ends in front of you and again roll out lengthways and fold in three as before. This completes the second rolling.

Repeat for the third and fourth time, then put to cool for another twenty minutes. After this, in like manner, give the fifth, sixth, and seventh rollings, and again cool for twenty minutes. The paste is now ready for the final rolling out.

Before giving the last two rollings sprinkle over it a few drops of lemon juice; each time when rolling the pastry keep all the edges as square as possible.

SUET PASTRY

½ lb. (2 cups) flour 4 heaping tablespoonfuls chopped suet 1 teaspoonful baking powder Cold water ¼ teaspoonful salt

Sift the flour, salt, and baking powder into an earthenware bowl, rub the suet well into them, then make into a stiff paste with cold water, adding it gradually.

This paste may be boiled for two hours in a cloth or mold, or rolled out and used for fruit, sweet or savory puddings, or roly-polys.

TOAD IN THE HOLE

½ lb. (2 cups) flour ½ teaspoonful salt 1 lb. link sausages 2 eggs 1½ pints (3 cups) milk

Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour.

Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages.

The fruit requires a little sugar, and sugar must also be served along with the pudding.

TO PEEL AND GRATE A LEMON

To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith.

To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible.

A small brush is excellent for removing the rind from the grater.

TO BLANCH ALMONDS

Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color.

TO BLANCH PISTACHIO NUTS

Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins.

TO MAKE BROWN BREAD CRUMBS

Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered.

WHEAT AU GRATIN

½ pint (1 cup) wheat 1 pint (2 cups) milk 4 heaping tablespoonfuls grated cheese 2 heaping tablespoonfuls (2 ozs.) flour 2 heaping tablespoonfuls (2 ozs.) butter Salt and pepper to taste

Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes.

Put a layer of the sauce into a buttered fireproof dish, then put in half of the wheat, another layer of sauce, half of the cheese, the remaining wheat, sauce, and finally the cheese on the top.

Bake for ten minutes in a hot oven.

YORKSHIRE PUDDING

1 pint (2 cups) milk 3 eggs 6 ozs. (6 heaping tablespoonfuls) flour 3 tablespoonfuls of dripping ½ teaspoonful salt ½ teaspoonful baking powder

Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.

Serve with roast beef.

INDEX

SOUPS PAGE

Brown Soup with Forcemeat Balls 17

Brown Stock 18

Cheese Soup with Savory Custard 19

Cream of Barley Soup 20

Cream of Salsify Soup 21

Fish Soup 22

Fruit Soup 22

Gumbo Soup 23

Lentil Soup 24

Oyster Bisque 20

Oyster Bouillon 25

Potato Purée 25

Scotch Broth 26

Shrimp Chowder 26

Soup to Serve in Petites Marmites 27

Vegetable Soup 28

White Stock 28

FISH

Baked Oysters 30

Cod à la Garonne 31

Cold Mackerel, Vinaigrette 31

Crab à la Carmen 32

Curried Fish 33

Finnan Haddie 33

Fish Soufflé 34

Flounder au Gratin 35

Haddock and Macaroni 35

Haddock au Gratin 36

Halibut Timbale 37

Lobster Newburg 37

Mackerel with Tomatoes 38

Oyster Curry 38

Scallops en Casserole 39

Stewed Eels 40

Stuffed Herrings 41

Terrapin Stew 41

Trout with Potatoes 42

POULTRY AND GAME

Chicken en Casserole No. 1 44

Chicken en Casserole No. 2 45

Chicken with Olives 46

Goose Deviled en Casserole 46

Guinea Fowl en Casserole 47

Jugged Hare 48

Quails en Casserole 49

Rabbit en Casserole 50

Ragout of Duck 50

Squabs en Casserole 51

Squirrels en Casserole 52

Venison en Casserole 53

MEATS

Baked Liver 54

Baked Virginia Ham 54

Beef and Sausages 55

Beef and Tomatoes 56

Calf’s Liver à la Madrid 57

Chilli Con Carni 57

Ham en Casserole 58

Hamburg Steak en Casserole 58

Hungarian Goulash 59

Irish Stew 60

Kidneys en Casserole 60

Lamb en Casserole 61

Mutton à la Verona 61

Ox Tail en Casserole 62

Ox Tongue en Casserole 63

Pork en Casserole 64

Steak en Casserole 65

Steak and Kidney Pudding 65

Sweetbreads en Casserole 66

Swiss Steak 67

Veal and Ham Pie 68

York Hot Pot 68

COLD MEATS

Chicken au Gratin 70

Chicken Ramequins 70

Chopped Veal 71

Cottage Pie 71

Creamed Dried Beef with Macaroni 73

Macaroni Ragout 72

Mutton Hash 73

Pork Pie 74

Puffs of Meat 74

Réchauffé of Beef 75

Soufflé of Veal 75

Surprise Potatoes 76

Tongue Ramequins 76

Tongue Stanley 77

Turkey en Casserole 77

Veal Ramequins 78

VEGETABLES

Asparagus au Gratin 79

Baked Beans 79

Baked Cabbage 80

Baked Onions 81

Baked Parsnips 81

Beans with Onions 82

Braised Onions 82

Browned Potatoes 82

Brussels Sprouts with Cheese 83

Candied Sweet Potatoes 83

Carrots à la Pompadour 84

Cauliflower au Gratin 84

Colcannon 85

Corn Pudding 85

Curried Vegetables 86

Egg-Plant au Gratin 86

Escalloped Sweet Corn 87

Lentils Creole 87

Mushrooms au Gratin 88

Okra, Rice, and Tomatoes 89

Peas en Casserole 89

Potatoes au Gratin 89

Potato Balls en Casserole 90

Rice and Tomato Pie 90

Salsify en Casserole 91

Stewed Lettuce 91

Stuffed Peppers 92

Stuffed Potatoes 92

Stuffed Tomatoes 93

Turnips au Gratin 94

SALADS

Alligator Pear Salad 95

American Salad 95

Artichoke Salad 96

Asparagus and Shrimp Salad 97

Cherry Salad 97

Cucumber Salad 97

Endive and Grape fruit Salad 98

Fruit Salad 98

Jardinière Salad 99

Lettuce and Potato Salad 99

Lettuce and Green Pepper Salad 100

Lobster Salad 100

Red Cabbage and Celery Salad 101

String Bean Salad 101

Sweetbread Salad 101

Watercress and Apple Salad 102

PUDDINGS

Apple Pudding 103

Apple Soufflé 104

Arrowroot Pudding 104

Baked Apples 105

Baked Quinces 105

Bananas à la Patricia 106

Barley Custard 107

Bread Pudding 107

Brown Betty 108

Chestnut Mold 108

Cherry Pudding 109

Chocolate Cream Pie 109

Cocoanut Pie 110

Cocoanut Pudding 110

Cream of Rice Pudding 111

Date Pudding 111

Dried Apricots 112

Currant Batter Pudding 113

Farina Pudding 113

Fig Pudding 114

French Pudding 114

Fruit Pudding 115

Ginger Pudding 116

Green-gage Puffs 117

Monte Carlo Cherries 117

Orange Meringue Pudding 118

Parisian Pears 118

Peach Soufflé 119

Pear Dainty 119

Plum Pudding 120

Prune and Apple Tart 121

Prune Pudding 121

Pumpkin Pie 122

Rhubarb Meringue 122

Rice Pudding 123

Stewed Apricots with Custard 123

Strawberry Batter Pudding 124

Strawberry Custards 124

Vanilla Custard 125

Vermicelli Pudding 125

Walnut Pudding 126

INVALID COOKERY

Apple Purée 127

Barley Gruel 128

Beef Tea en Casserole 128

Calf’s Sweetbreads 129

Chicken Panade 129

Cold Lemon Pudding 130

Friar’s Omelet 130

Invalid Pudding 131

Jellied Fish 131

Milk Soup 132

Mulled Milk 132

Oyster Soup 132

Raspberry Soufflé 133

Sago Gruel 133

Sago Jelly 134

Savory Beef Jelly 134

Savory Custard 135

Tapioca Creams 135

Tripe Fricassée 136

CHEESE

Baked Cheese 137

Cheese and Bread 137

Cheese Creams 138

Cheese and Rice 138

Cheese with Noodles 139

Cheese Appetizer 139

Cheese Salad 140

Cheese Sandwiches 140

Cheese Tartlets 140

Cheese and Potatoes 141

Cheese and Corn 141

Cheese Fondue 142

Cheese Dainties 142

Cheese Custards 143

Cheese and Macaroni 143

Cheese Pudding 144

Cheese Soufflés 144

Cheese and Tomatoes 145

Cheese Currant Cake 145

Scalloped Cheese 146

Welsh Rarebit 146

EGGS

Curried Eggs 147

Eggs in Cocottes 147

Egg Pudding 148

Egg Tartlets 148

Eggs in Tomatoes 149

Eggs with Spinach 149

Egg Soup 150

Eggs and Mushroom Ragout 151

Eggs in Ramequins 151

Eggs with Cream 152

Eggs with Macaroni 152

Egg and Potato Pie 153

Eggs au Gratin 154

Eggs and Bacon 154

Golden Eggs 155

Scotch Woodcock 155

Scrambled Eggs with Mushrooms 156

Shrimp Eggs 157

Soufflé Omelet 157

Swiss Eggs 158

Venetian Eggs 158

SAUCES AND GRAVIES

Arrowroot Sauce 159

Béchamel Sauce 159