Part 6

Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten.

Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.

GINGER PUDDING

4 ozs. (4 heaping tablespoonfuls) preserved ginger 4 heaping tablespoonfuls chopped suet 4 ozs. (4 heaping tablespoonfuls) sugar 2 tablespoonfuls ginger syrup Pinch salt ¼ teaspoonful grated nutmeg 3 eggs 1 heaping teaspoonful baking powder ¾ pint (1½ cups) milk 4 ozs. (4 heaping tablespoonfuls) flour 4 ozs. (1 cup) bread crumbs or cake crumbs Ginger sauce

Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.

Serve with ginger sauce.

The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.

GREEN-GAGE PUFFS

Some stewed green-gages ½ lb. (2 cups) flour 1 egg 2 teaspoonfuls baking powder ½ teaspoonful salt Some milk ½ teaspoonful lemon extract

Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes.

These puffs may be baked in the oven. Any kind of stewed or fresh fruit may be used.

MONTE CARLO CHERRIES

½ lb. large ripe cherries ¼ lb. lump sugar 1 gill (¼ pint) water 1 dessertspoonful arrowroot Some Kirsch

Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries.

Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.

Send to the table burning.

ORANGE MERINGUE PUDDING

3 oranges 4 eggs ½ pint (1 cup) milk 2 heaping tablespoonfuls (2 ozs.) butter ½ pint (1 cup) bread crumbs 3 heaping tablespoonfuls (3 ozs.) sugar

Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set.

Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the oven to brown.

PARISIAN PEARS

6 juicy pears ½ cupful macaroon crumbs 2 tablespoonfuls cream 1 tablespoonful sherry wine 1 teaspoonful vanilla extract 6 rings of angelica 6 candied violets 2 cupfuls steamed rice

Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.

Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins with it. Put the pear halves together and mount them, pyramid shape, on the rice.

Crown each pear with a ring of angelica, and in the center of each ring put a candied violet.

PEACH SOUFFLÉ

6 ripe peaches 4 heaping tablespoonfuls (4 ozs.) sugar ½ pint (1 cup) water 2 heaping tablespoonfuls (2 ozs.) flour 1 heaping tablespoonful (1 oz.) butter ¼ pint (½ cup) milk 3 eggs 1 egg white

Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.

Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes.

Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.

Put into a buttered earthenware dish and bake for half an hour.

It may be steamed for three-quarters of an hour.

PEAR DAINTY

1 can preserved pears 5 ozs. (5 heaping tablespoonfuls) sugar 2 pints (4 cups) milk 3 ozs. (3 heaping tablespoonfuls) cornstarch 4 eggs 1 teaspoonful rose extract

Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown.

PLUM PUDDING

¼ lb. (1 cup) bread crumbs 4 ozs. (1 cup) flour 4 ozs. (1 cup) brown sugar 1 cupful chopped suet 1 lemon 1 teaspoonful baking powder ½ teaspoonful salt 4 eggs Milk to moisten 1 cupful chopped citron peel ½ cupful blanched, chopped almonds ½ pint (1 cup) Sultana raisins ½ pint (1 cup) currants ½ pint (1 cup) seeded raisins 1 teaspoonful powdered allspice ½ teaspoonful grated nutmeg 1 teaspoonful powdered ginger 1 teaspoonful powdered cinnamon 1 wineglassful brandy

Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours.

Serve with hard sauce.

PRUNE AND APPLE TART

½ lb. stoned prunes 1 lemon 3 lbs. apples ½ lb. (1 cup) sugar Pastry 1 egg

Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon.

Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour.

Sprinkle over with sugar and serve hot or cold.

PRUNE PUDDING

½ lb. prunes ½ lemon 1 tablespoonful cornstarch ½ pint (1 cup) milk 2 eggs 2 heaping tablespoonfuls (2 ozs.) sugar 2 heaping tablespoonfuls (2 ozs.) currants 1 inch cinnamon stick 1 wineglassful port wine

Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little.

Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.

PUMPKIN PIE

½ pint (1 cup) stewed pumpkin 4 heaping tablespoonfuls (4 ozs.) sugar ½ teaspoonful powdered ginger ½ teaspoonful powdered cinnamon ¼ teaspoonful grated nutmeg 1 teaspoonful lemon extract 2 eggs 1 tablespoonful cornstarch ½ pint (1 cup) cream 2 tablespoonfuls melted butter

Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.

RHUBARB MERINGUE

1 lb. pink rhubarb 4 ozs. (4 heaping tablespoonfuls) sugar 4 eggs 1 lemon 2 tablespoonfuls sugar

Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve.

Reduce the juice to half a cupful, mix it with the fruit purée, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour.

Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and return to the oven for ten minutes to set the meringue.

RICE PUDDING

½ lb. (1 heaping cup) rice 2 quarts (8 cups) milk ½ lb. (1 cup) sugar 1 teaspoonful salt 2 heaping tablespoonfuls (2 ozs.) butter ¼ teaspoonful grated nutmeg 1 teaspoonful rose extract

Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours.

STEWED APRICOTS WITH CUSTARD

12 apricots 4 tablespoonfuls sugar 4 eggs 1 pint (2 cups) cream 1 gill (¼ pint) rum A few slices sponge cake ½ pint (1 cup) hot water

Peel the apricots and cut them into halves, removing the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender.

Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.

Pour this over the apricots and serve hot.

STRAWBERRY BATTER PUDDING

1 pint strawberries 1 pint (2 cups) milk 2 tablespoonfuls melted butter 1½ pints (3 cups) flour 3 eggs 1 teaspoonful baking powder ½ teaspoonful salt 1 teaspoonful strawberry extract Hard sauce

Add the milk gradually to the flour, add the eggs well beaten, salt, baking powder, and butter. Dredge the strawberries with flour, stir them into the batter, add the strawberry extract, and turn into a buttered earthenware dish. Cover and steam for three hours.

Serve with hard sauce.

STRAWBERRY CUSTARDS

5 eggs ½ lb. (1 cup) ripe strawberries or strawberry jam ½ lemon 1 teaspoonful strawberry extract 4 ozs. (4 heaping tablespoonfuls) sugar Few drops red coloring

Remove the green stalks from the strawberries, place the berries in a basin, beat until quite liquid, then add the yolks of the eggs well beaten, sugar, strained lemon juice, and strawberry extract.

Pour the mixture into a fireproof dish, stand it in a saucepan of boiling water, and stir it over the fire till it thickens: it must not boil. Allow to get cold then add the stiffly beaten whites of the eggs, stir lightly till all is well mixed.

Pour into earthenware custard cups, and serve cold decorated with a ripe strawberry on the top of each custard.

VANILLA CUSTARD

1 pint (2 cups) milk 4 eggs 4 heaping tablespoonfuls (4 ozs.) sugar 1 teaspoonful vanilla extract

Beat the eggs and the sugar together, then add the milk and the vanilla extract. Divide the mixture into buttered earthenware custard cups, cover with buttered papers, and steam gently for half an hour.

VERMICELLI PUDDING

¼ lb. vermicelli 1 pint (2 cups) boiling milk 1 oz. (1 heaping tablespoonful) butter 2 ozs. (2 heaping tablespoonfuls) sugar 2 tablespoonfuls finely chopped blanched almonds 3 eggs Grated rind 1 lemon ¼ teaspoonful grated nutmeg

Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour. Serve with sweet sauce.

The pudding can be baked in a moderate oven till it is nicely browned. Serve with cream.

WALNUT PUDDING

16 walnuts 1 oz. (1 heaping tablespoonful) butter 1 teaspoonful almond extract ½ teaspoonful vanilla extract Pinch salt 2 heaping tablespoonfuls browned bread crumbs 1 pint (2 cups) milk 3 eggs

Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.

Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.

Bake for half an hour in a moderate oven.

INVALID RECIPES

“_Eat in measure and defy the doctor_”

APPLE PURÉE

1 lb. apples 1 teaspoonful butter 2 heaping tablespoonfuls (2 ozs.) sugar 1 teaspoonful grated lemon rind 1 bay leaf 1 tablespoonful orange flower water 2 egg whites

Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the purée with this meringue and serve hot.

BAKED MILK

1 quart (4 cups) milk Fresh or stewed fruit

Baked milk is often recommended as a dish for invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven.

It should be thick and of a creamy consistency.

Serve with fresh or stewed fruit.

BARLEY GRUEL

2 heaping tablespoonfuls (2 ozs.) pearl barley 1 strip lemon rind 1 quart (4 cups) water 1 heaping tablespoonful (1 oz.) sugar 1 wineglassful sherry wine

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.

BEEF TEA EN CASSEROLE

1 lb. lean beef 1 pint (2 cups) water Salt

Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours.

Remove the fat and serve hot.

CALF’S SWEETBREADS

2 calf’s sweetbreads ½ pint (1 cup) milk ½ pint (1 cup) white sauce 1 teaspoonful chopped parsley Salt and pepper

Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.

Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.

Sprinkle the chopped parsley on the top and serve hot.

CHICKEN PANADE

1 chicken breast 2 tablespoonfuls cream Salt and pepper

Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; reheat, add the cream, and add a little more seasoning if required.

COLD LEMON PUDDING

1 lemon ½ pint (1 cup) water 1 tablespoonful arrowroot 1 tablespoonful sugar 2 egg whites

Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.

Beat up the whites of eggs and stir them in lightly.

Serve cold in a dainty casserole.

FRIAR’S OMELET

5 apples 4 tablespoonfuls sugar ½ teaspoonful powdered cinnamon 1 tablespoonful butter 5 eggs 2 tablespoonfuls brown bread crust

Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.

Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.

Serve hot.

INVALID PUDDING

½ pint (1 cup) milk 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful sugar 1 heaping tablespoonful (1 oz.) rice flour 2 egg whites 2 tablespoonfuls cream Little grated nutmeg

Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.

Allow to cool for a minute, then add the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake quickly.

JELLIED FISH

1 flounder ½ pint (1 cup) water Salt and pepper 1 heaping tablespoonful powdered gelatine 1 teaspoonful lemon juice 1 teaspoonful chopped parsley

Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

MILK SOUP

1 pint (2 cups) milk 1 celery stalk 1 egg Salt, pepper, and grated nutmeg to taste ½ cupful soft bread crumbs

Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.

Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.

Season nicely with salt, pepper, and nutmeg.

MULLED MILK

1 pint (2 cups) milk 1 oz. (1 heaping tablespoonful) sugar 2 egg yolks 1 inch cinnamon stick

Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.

Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another.

OYSTER SOUP

12 oysters 2 tablespoonfuls butter 2 tablespoonfuls flour ½ pint (1 cup) oyster liquor ½ pint (1 cup) cream Salt, pepper, and grated nutmeg to taste 4 tablespoonfuls milk Toast points

Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.

Serve with toast points.

RASPBERRY SOUFFLÉ

½ pint (1 cup) raspberries 2 heaping tablespoonfuls (2 ozs.) sugar 4 tablespoonfuls water 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 3 tablespoonfuls cream 2 eggs

Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once.

SAGO GRUEL

2 tablespoonfuls sago 1 tablespoonful sugar 1 pint (2 cups) water ¼ teaspoonful salt 1 wineglassful sherry wine Juice ½ lemon Grated nutmeg and ginger to taste

Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.

This is an excellent gruel for invalids.

SAGO JELLY

4 heaping tablespoonfuls (4 ozs.) sago 1 quart (4 cups) water 2 tablespoonfuls maple syrup 2 egg whites 1 gill (¼ cup) whipped cream

Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.

SAVORY BEEF JELLY

¾ lb. lean beef 1 pint (2 cups) cold water Salt 10 white whole peppers 1 clove 2 parsley sprigs 1 bay leaf 1 blade mace 1 celery stalk 1 tablespoonful powdered gelatine 4 tablespoonfuls boiling water

Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.

Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.

Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.

SAVORY CUSTARD

1 gill (¼ pint) beef tea 1 egg Salt

Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.

TAPIOCA CREAMS

½ pint (1 cup) milk 1 tablespoonful (½ oz.) tapioca 1 tablespoonful (½ oz.) sugar 2 egg yolks 3 tablespoonfuls cream ¼ teaspoonful almond extract A little red currant jelly

Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.

Remove from the fire and divide into dainty earthenware dishes.

Serve with a little red currant jelly on the top of each.

TRIPE FRICASSÉE

1½ lbs. fine tripe 1 small onion ½ pint (1 cup) milk 1 egg yolk A little grated nutmeg 1 tablespoonful cornstarch Salt and pepper to taste

Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer.

Take out the onion then and chop it up finely. Drain all the water from the tripe, and replace it with the milk; add the chopped onion, and let it simmer for ten minutes. Now stir in the cornstarch moistened with a little cold milk, add the seasonings, and stir till it boils; allow to cook for five minutes, stirring all the time. Remove it from the fire, and add the yolk of egg; mix thoroughly, and serve hot.

CHEESE RECIPES

“_Cheese, it is a peevish elf, it digests all things but itself_”

BAKED CHEESE

½ pint (1 cup) grated cheese 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 gill (½ cup) milk 3 eggs Salt and pepper to taste

Melt the butter, stir in the flour, add the milk, salt and pepper. When it comes to boiling point remove from the fire, then add the yolks of the eggs, the cheese, and the whites of the eggs beaten to a stiff froth.

Pour into a well-buttered fireproof dish, and bake until brown.

Serve hot.

CHEESE AND BREAD

½ pint (1 cup) grated cheese ½ pint (1 cup) milk ½ pint (1 cup) bread crumbs 1 heaping teaspoonful butter 3 eggs Seasoning of salt and red pepper

Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly.