Part 5

Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.

Put into a casserole and bake till hot.

STUFFED TOMATOES

6 tomatoes Some sweet corn Cream Salt and onion juice A little chopped red pepper A few dashes Worcestershire sauce A little lemon juice

Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.

Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.

Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.

Serve with a little melted butter and lemon juice put over each one.

TURNIPS AU GRATIN

9 turnips 1 pint (2 cups) white sauce 4 heaping tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) butter Salt and pepper

Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.

Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.

SALAD RECIPES

“_We may pick a thousand salads, Ere we light on such another herb_”

ALLIGATOR PEAR SALAD

3 ripe alligator pears 3 tomatoes 1 canned sweet pepper 1 teaspoonful onion juice 1 teaspoonful salt 1 tablespoonful vinegar

Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture.

Mix thoroughly and serve in small earthenware dishes.

AMERICAN SALAD

3 hard cooked eggs 1 cupful chopped celery 1 lettuce ½ cupful sliced radishes 1 cupful diced cucumbers 1 teaspoonful made mustard 1 teaspoonful grated horseradish Salt and black pepper Oil Vinegar

Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.

The fireproof dishes should be lined with crisp lettuce leaves.

ARTICHOKE SALAD

¼ peck Jerusalem artichokes French dressing 1 teaspoonful grated horseradish 2 tablespoonfuls chopped parsley 2 tablespoonfuls capers 1 tablespoonful chopped red pepper

Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.

Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.

ASPARAGUS AND SHRIMP SALAD

1 pint (2 cups) boiled asparagus tips 1 pint (2 cups) cooked and sliced shrimps Mayonnaise dressing 1 tablespoonful capers 1 tablespoonful chopped olives 1 teaspoonful French mustard

Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.

CHERRY SALAD

2 cupfuls large, firm cherries Some crisp lettuce leaves Mayonnaise dressing ½ cupful blanched and cut almonds

Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.

Serve in cocottes lined with crisp lettuce leaves.

CUCUMBER SALAD

3 cucumbers 1 red sweet pepper 1 tablespoonful lemon juice 1 teaspoonful onion juice Salt and pepper Oil and vinegar

Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.

Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.

Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.

This salad looks dainty on small earthenware dishes.

ENDIVE AND GRAPE FRUIT SALAD

½ lb. French endive 1 ripe grape fruit French dressing Paprika 1 romaine

Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.

Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.

FRUIT SALAD

2 cupfuls diced tart apples Pulp 1 grape fruit 3 diced bananas ½ cupful white grapes French dressing Lettuce leaves

Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.

Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.

JARDINIÈRE SALAD

1 cupful strips new turnip 1 cupful strips new carrots 1 cupful strips potatoes 1 cupful green peas 2 heaping tablespoonfuls (2 ozs.) butter Chicken stock 4 tablespoonfuls olive oil 2 tablespoonfuls white wine vinegar Mayonnaise dressing

Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.

Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.

LETTUCE AND POTATO SALAD

1 large crisp lettuce 1 cupful diced potatoes 2 onions Dressing

Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.

Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.

Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.

LETTUCE AND GREEN PEPPER SALAD

1 crisp lettuce 2 chopped green peppers 2 tablespoonfuls chopped chives Vinegar and oil Salt and red pepper

Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.

LOBSTER SALAD

1 canned or boiled lobster 4 small crisp lettuces 1 bunch watercress 2 hard cooked eggs 3 skinned tomatoes Mayonnaise dressing A little pepper

Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.

Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.

If preferred, sardines may replace the lobster.

RED CABBAGE AND CELERY SALAD

1 crisp red cabbage 1 cupful cut celery Salt and pepper Lemon juice and oil 1 teaspoonful onion juice Mayonnaise dressing

Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.

Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.

STRING BEAN SALAD

1 quart string-beans 2 teaspoonfuls vinegar 1 teaspoonful onion juice Salt and pepper to taste 3 tablespoonfuls olive oil

Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.

Serve in white china ramequins.

SWEETBREAD SALAD

1 pair sweetbreads ½ cupful cut celery Some crisp lettuce leaves 2 tablespoonfuls lemon juice 1 tablespoonful capers Mayonnaise dressing

Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.

Scatter the capers over the mayonnaise.

WATERCRESS AND APPLE SALAD

1 bunch watercress 1 cupful sliced tart apples 2 tablespoonfuls cider vinegar 6 tablespoonfuls olive oil 1 teaspoonful sugar Salt and pepper to taste

Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.

PUDDING RECIPES

“_Who riseth from a feast with that keen appetite that he sits down_”

APPLE PUDDING

8 apples 16 cloves 1 lemon ½ pint (1 cup) water 1 oz. (1 heaping tablespoonful) cornstarch A few drops red coloring 4 ozs. (4 heaping tablespoonfuls) sugar Marmalade Mince meat

Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water.

Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins.

Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil for ten minutes, stirring all the time; add the red coloring and strain it over the apples.

When quite cold garnish the tops of the apples with the marmalade.

APPLE SOUFFLE

3 pints (6 cups) apple sauce 3 tablespoonfuls melted butter Sugar to taste ½ teaspoonful nutmeg extract 1 tablespoonful rum 3 eggs Whipped and sweetened cream ½ teaspoonful vanilla extract 1 cupful macaroon crumbs

Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten.

Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract.

ARROWROOT PUDDING

2 heaping tablespoonfuls (2 ozs.) arrowroot 1 tablespoonful sugar ½ cupful currants ¾ pint (1½ cups) milk 3 eggs 1 teaspoonful rose extract

Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes.

Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants.

Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes.

Dredge the top with sugar and serve quickly.

BAKED APPLES

3 large apples A little orange marmalade ½ cupful whipped cream A few chopped nut meats 2 heaping tablespoonfuls (2 ozs.) sugar 1 gill (½ cup) water 1 teaspoonful lemon juice

Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples.

Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube.

Decorate with the chopped nuts.

BAKED QUINCES

6 quinces 4 ozs. (½ cup) sugar 1 oz. (1 heaping tablespoonful) butter 1¼ cupfuls water

Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one cupful of the water. Cover and bake in the oven until they soften a little.

Beat the butter and sugar together, spread them over the quinces, and add the rest of the water.

Bake until they are very soft. They should be basted often with the liquid in the dish.

These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream.

BANANAS À LA PATRICIA

6 bananas ¼ lb. (½ cup) sugar 1 saltspoonful salt 4 teaspoonfuls lemon juice 2 tablespoonfuls melted butter 4 tablespoonfuls water 3 egg whites

Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water.

Bake in a hot oven for fifteen minutes.

Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juice.

Put them on the top of the bananas and color slightly in the oven.

BARLEY CUSTARD

2 heaping tablespoonfuls (2 ozs.) “Patent” barley 1 heaping tablespoonful (1 oz.) sugar 1 tablespoonful butter Pinch of salt 1 pint (2 cups) milk 2 eggs ½ teaspoonful nutmeg extract

Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.

Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.

BREAD PUDDING

¾ cup (3 ozs.) bread crumbs 2 tablespoonfuls butter 2 heaping tablespoonfuls (2 ozs.) sugar Few drops lemon juice ½ teaspoonful orange extract ½ pint (1 cup) milk 2 eggs

Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake in a moderate oven for half an hour.

Serve with hot milk.

BROWN BETTY

6 large apples, peeled, cored, and sliced ¼ lb. (1 heaping cup) bread crumbs 2 ozs. (½ cup) chopped suet 1 tablespoonful butter 3 ozs. (3 heaping tablespoonfuls) brown sugar ½ teaspoonful grated nutmeg

Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar.

Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter.

Bake for half an hour in a moderate oven.

CHESTNUT MOLD

¾ lb. chestnuts 3 egg yolks 1 tablespoonful powdered gelatine 1 gill (½ cup) boiling water 2 tablespoonfuls sherry wine ¼ lb. (½ cup) sugar 1 pint (2 cups) milk Some whipped cream

Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly.

Pour into dainty casseroles, chill, and serve garnished with the whipped cream.

CHERRY PUDDING

Cherries fresh or preserved ¼ lb. (½ cup) butter ¼ lb. (½ cup) sugar ¼ lb. (1 cup) flour Lemon rind 3 eggs ½ pint (1 cup) whipped cream

Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.

Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.

CHOCOLATE CREAM PIE

3 squares chocolate ½ lb. (1 cup) sugar 1 oz. (1 heaping tablespoonful) cornstarch 3 eggs Pinch salt ¾ pint (1½ cups) milk ½ teaspoonful lemon extract ½ teaspoonful vanilla extract Some pie crust

Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them.

Set in the oven to brown.

COCOANUT PIE

½ pint (1 cup) chopped cocoanut 1 pint (2 cups) milk 2 eggs 6 ozs. (¾ cup) sugar 2 ozs. (2 heaping tablespoonfuls) cornstarch Pinch of salt 1 oz. (1 heaping tablespoonful) butter ½ teaspoonful almond extract 1 lemon

Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm.

COCOANUT PUDDING

½ pint (1 cup) desiccated cocoanut 1 quart (4 cups) milk ¼ teaspoonful salt 4 eggs 4 heaping tablespoonfuls (4 ozs.) sugar ½ teaspoonful almond extract

Beat up the eggs and add the other ingredients to them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour.

CREAM OF RICE PUDDING

4½ heaping tablespoonfuls (4½ ozs.) rice flour 1 heaping tablespoonful (½ oz.) powdered gelatine ½ pint (1 cup) whipping cream ½ teaspoonful vanilla extract 1½ pints (3 cups) hot milk 4 heaping tablespoonfuls (4 ozs.) sugar Grated rind 2 lemons 1½ gills (¾ cup) cold milk Some stewed fruit

Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.

Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit.

DATE PUDDING

½ lb. stoned dates 3 ozs. (⅓ cup) rice 1 pint (2 cups) milk 2 tablespoonfuls chopped suet 3 ozs. (3 heaping tablespoonfuls) sugar 3 eggs 2 tablespoonfuls chopped citron peel A little grated nutmeg

Wash the rice well, and put it into a casserole with the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten.

Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.

DRIED APRICOTS

3 lbs. dried apricots Sugar to taste

Separate the fruit so that each piece will be single, then wash several times in lukewarm water. Pour the water off; put the rinsed fruit into a casserole; cover well with cold water, and let stand for at least twelve hours, keeping the pan covered all the time with the lid.

After the fruit has been thoroughly soaked and has regained its natural size, pour off this water saturated with fruit juice into another fireproof dish, add sugar according to taste (apricots will require a considerable quantity of sugar, peaches and apples less, prunes very little or none, and pears none at all), and cook from twenty to twenty-five minutes until you get a rich fruit syrup. Pour this boiling hot syrup over the soaked fruit. Put the casserole on back of the stove and let the fruit simmer very slowly for twenty to forty minutes, according to the quality of it. Now remove the casserole from the stove, keep the lid on the dish, and let it cool.

If cooked properly, the fruit when served must be clear, the syrup should be rich and clear, and each piece of fruit should look as if fresh fruit had been stewed.

The flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel, but especially is this true of pears and prunes.

CURRANT BATTER PUDDING

½ lb. (2 cups) flour 6 ozs. (6 heaping tablespoonfuls) cleaned currants 3 eggs 1 teaspoonful baking powder Pinch salt ½ pint (1 cup) milk 1 teaspoonful vanilla extract Golden syrup

Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.

Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.

Serve with golden syrup.

FARINA PUDDING

4 ozs. (4 heaping tablespoonfuls) farina 1 quart (4 cups) milk Pinch of salt 3 eggs 3 ozs. (3 heaping tablespoonfuls) sugar ¼ teaspoonful grated nutmeg 1 cupful Sultana raisins

Boil the milk in a fireproof dish, add the salt, and sugar, and stir in the farina; cook, stirring frequently, for one hour.

Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.

FIG PUDDING

½ lb. figs 2 pints (4 cups) milk 3 heaping tablespoonfuls (3 ozs.) cornstarch 2 heaping tablespoonfuls (2 ozs.) sugar 3 eggs ½ teaspoonful lemon extract

Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.

Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.

FRENCH PUDDING

Some apricot jam Lady fingers Fruit juice Pastry 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) sugar 1 heaping tablespoonful (1 oz.) butter 1 gill (½ cup) cold milk ½ pint (1 cup) boiling milk Grated rind 1 lemon 3 eggs 1 pint (2 cups) whipped cream A few chopped nut meats

Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.

Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.

Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.

Decorate with the chopped nuts.

FRUIT PUDDING

2½ lbs. any kind fresh fruit—gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc. 2 pints (4 cups) milk 1 tablespoonful butter 1 teaspoonful vanilla extract 1 teaspoonful lemon extract Pinch salt Sugar 3 eggs 3 heaping tablespoonfuls (3 ozs.) cornstarch