Chapter 1

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NELSON'S

HOME COMFORTS.

THIRTEENTH EDITION.

REVISED AND ENLARGED

BY MARY HOOPER,

AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS," "COOKERY FOR INVALIDS," _ETC. ETC._

London: G. NELSON, DALE & CO., LIMITED, 14, DOWGATE HILL. 1892.

ANY OF

NELSON'S SPECIALITIES

MENTIONED IN THIS BOOK

_MAY BE OBTAINED FROM_

|--------------------------| | | | W. CHAPLIN & SONS, | | 19 & 20, WATERLOO PLACE, | | SOUTHAMPTON. | | | |PLEASE SEND, S.W.R. | |--------------------------|

They are also Sold by Grocers, Chemists, Italian Warehousemen, etc., throughout the World. Should any difficulty be experienced in obtaining them, kindly send the name and address of your Grocer, and we will at once communicate with him.

***

G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.

NELSON'S SPECIALITIES.

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PATENT OPAQUE GELATINE. In packets, from 6d. to 7s. 6d.

CITRIC ACID. In 3d. packets. For use with the Gelatine.

ESSENCE OF LEMON, ALMONDS, & VANILLA. In graduated bottles, 8d.

FAMILY JELLY BOXES. 7s. 6d. each. Containing sufficient of the above materials for 12 quarts of Jelly.

BOTTLED WINE JELLIES (Concentrated). CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY. Quarts, 2s. 6d.; Pints, 1s. 4d.; Half-pints, 9d.

TABLET JELLIES. ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT, SHERRY, ETC. Quarts, 9d.; Pints, 6d.; Half-pints, 3d.

WINE TABLET JELLIES. PORT, SHERRY, ORANGE. Pints only, 9d.

PATENT REFINED ISINGLASS. In 1s. packets.

GELATINE LOZENGES. LIQUORICE LOZENGES. In Ornamental Tins, 6d.

JELLY-JUBES. A most agreeable and nourishing Sweetmeat.

EXTRACT OF MEAT. FOR SOUPS, GRAVIES, ETC. In ounce packets, 4d.

PURE BEEF TEA. In half-pint packets, 6d.

SOUPS. BEEF AND CARROTS } BEEF AND CELERY } In pint packets, BEEF AND ONIONS } 6d. each. MULLIGATAWNY } BEEF, PEAS, AND VEGETABLES } In quart packets, BEEF, LENTILS, AND VEGETABLES } 6d. each. PENNY PACKETS OF SOUP for charitable purposes.

EGG ALBUMEN. For clearing Jelly or Soup. In boxes containing 12 packets, 9d. per box.

***

G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.

LITTLE DINNERS,

How to serve them with Elegance and Economy.

BY MARY HOOPER.

_Twenty-second Edition. Crown 8vo, cloth, price 2s. 6d._

"Shows us how to serve up a 'little dinner,' such as a philosopher might offer a monarch--good, varied, in good taste, and cheap. Exactly what the young English wife wishes to know, and what the ordinary cookery book does not teach her."--_Queen._

***

EVERY-DAY MEALS,

Being Economic and Wholesome Recipes for Plain Dinners, Breakfasts, Luncheons, and Suppers.

BY MARY HOOPER.

_Eighth Edition. Crown 8vo, cloth, price 2s. 6d._

"Our already deep obligations to Miss Hooper are weightily increased by this excellent and practical little book. The recipes for little dishes are excellent, and so clearly worded that presumptuous man instantly believes, on reading them, that he could descend into the kitchen and 'toss up' the little dishes without any difficulty."--_Spectator._

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COOKERY FOR INVALIDS,

For Persons of Delicate Digestion, and for Children.

BY MARY HOOPER.

_Sixth Edition. Crown 8vo, cloth, price 2s. 6d._

"An epicure might be content with the little dishes provided by Miss Hooper; but, at the same time, the volume fills the utmost extent of promise held out in the title-page."--_Pall Mall Gazette._

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LONDON: KEGAN PAUL, TRENCH, & CO.

CONTENTS.

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PAGE

PREFACE 7 Bottled Jellies 7 Tablet Jellies 8 Lemon Sponge 9 Citric Acid and Pure Essence of Lemon 9 Pure Essence of Almonds and Vanilla 9 Gelatine Lozenges 9 Jelly-Jubes 10 Licorice Lozenges 10 Albumen 10 Extract of Meat 10 Soups 11 Beef Tea 12 New Zealand Mutton 12 Tinned Meats 12 Gelatine 13

SOUPS 14

LITTLE DISHES OF FISH 22

LITTLE DISHES OF MEAT 31

PUDDINGS 50

JELLIES 61

CREAMS 74

CAKES 85

BEVERAGES 93

MACARONI, ETC. 98

HINTS ON HOUSEKEEPING 105

NEW ZEALAND FROZEN MUTTON 119

INDEX 121

NELSON'S HOME COMFORTS.

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PREFACE.

In presenting our friends and the public with the thirteenth edition of our "Home Comforts," we have the pleasure to remark that so greatly has the book been appreciated, that the large number of FIVE HUNDRED THOUSAND copies has been called for. The value of the Jubilee Edition was enhanced by some new recipes; these are repeated in the present edition, to which, also, some valuable additions have been made. Since the introduction of our Gelatine by the late Mr. G. Nelson, more than fifty years ago, we have considerably enlarged our list of specialities, and we have gratefully to acknowledge the public favour accorded to us.

Among those of our preparations which have met with so much appreciation and success, we would cite the following:

NELSON'S BOTTLED JELLIES.--It is sometimes so difficult, if not impossible, to have a first-class jelly made in private kitchens, that we venture to think our BOTTLED JELLIES will be highly appreciated by all housekeepers. It is not too much to say that a ready-made jelly of the highest quality, and of the best and purest materials, requiring only the addition of hot water, is now, for the first time, supplied. Careful experiments, extending over a long period of time, have been required to bring this excellent and very useful preparation to its present state of perfection, and it is confidently asserted that no home-made jelly can surpass it in purity, brilliancy, or delicacy of flavour. All that is necessary to prepare the jelly for the table is to dissolve it by placing the bottle in hot water, and then to add the given quantity of water to bring it to a proper consistency. It is allowed to stand until on the point of setting, and is then put into a mould.

NELSON'S CALF'S FOOT, LEMON, PORT, SHERRY, ORANGE, AND CHERRY JELLIES are now to be had of all first-class grocers, and are put up in bottles each containing sufficient of the concentrated preparation to make a quart, pint, or half-pint.

NELSON'S TABLET JELLIES are recommended for general use, are guaranteed of the purest and best materials, and are flavoured with the finest fruit essences. The Tablet Jellies are of so moderate a price as to be within the reach of all classes, and can be used as an every-day addition to the family bill of fare. They are not, however, intended as a substitute for high-class jellies, whether bottled or home-made.

The Tablet Jellies used as directed in the recipes make, in a few minutes, creams of a most delicate kind, remarkable for smoothness of texture and fine flavour.

NELSON'S PORT, SHERRY, AND ORANGE WINE TABLET JELLIES have now been added to the list.

NELSON'S LEMON SPONGE, supplied in tins, is a delicious novelty, and will be found to surpass any that can be made at home.

NELSON'S CITRIC ACID AND PURE ESSENCE OF LEMON.--In order to save the trouble of putting jelly through a strainer when required for invalids, we have introduced our Citric Acid and Essence of Lemon, and by their use a jelly clear enough for all ordinary purposes is made in a few minutes.

LEMONADE and other beverages can be quickly made, and with less expense than by any other method, by using Nelson's Citric Acid and Essence of Lemon, and for these recipes are given. Delicious beverages are also made with Nelson's Bottled Jellies, see page 93.

NELSON'S PURE ESSENCE OF ALMONDS AND VANILLA.--These Extracts, like the Essence of Lemon, will be found of superior strength and flavour, and specially adapted for the recipes in this book.

NELSON'S GELATINE LOZENGES are not only a delicious sweetmeat, but most useful as voice lozenges, or in cases of sore or irritable throat. The flavour is very delicate and refreshing. Dissolved in water they make a useful beverage, and also a jelly suitable for children and invalids.

NELSON'S JELLY-JUBES will be found most agreeable and nourishing sweetmeats, deliciously flavoured with fruit essences. They can be used as cough lozenges, will be found soothing for delicate throats, are useful for travellers, and may be freely given to children.

NELSON'S LICORICE LOZENGES are not only a favourite sweetmeat, but in cases of throat irritation and cough are found to be soothing and curative.

NELSON'S ALBUMEN is the white of eggs carefully dried and prepared, so that it will keep for an indefinite length of time. It is useful for any purpose to which the white of egg is applied, and answers well for clearing soup and jelly. When required for use, the albumen is soaked in cold water and whisked in the usual way.

NELSON'S EXTRACT OF MEAT.--The numerous testimonials which have been received as to the excellence of this preparation, as well as the great and universal demand for it, have afforded the highest satisfaction to us as the manufacturers, and have enabled us to offer it with increased confidence to the public. It is invaluable, whether for making soup or gravy, or for strengthening or giving flavour to many dishes; and it is not only superior to, but far cheaper than, any similar preparation now before the public.

Now that clear soup is so constantly required, and a thing of every-day use, Nelson's Extract of Meat will be found a great boon. With the addition of a little vegetable flavouring, a packet of the Extract will make a pint of soup as good and as fine as that produced, at much labour and expense, from fresh meat. With a judicious use of the liquor derived from boiling fowls, rabbits, and fresh meat, an endless variety of soup may be made, by the addition of Nelson's Extract of Meat. Some recipes are given by which first-class soups can be prepared in a short time, at a very small cost, and with but little trouble. It may be as well to say that soaking for a few minutes in cold water facilitates the solution of the Extract of Meat.

NELSON'S SOUPS are deserving of the attention of every housekeeper, for they combine all the elements of good nourishment, have an excellent flavour, both of meat and vegetables, are prepared by merely boiling the contents of a packet for fifteen minutes, and are so cheap as to be within everybody's means. Penny packets of these soups, for charitable purposes, will be found most useful and nourishing.

Those who have to cater for a family know how often a little soup will make up a dinner that would otherwise be insufficient; yet because of the time and trouble required in the preparation, it is impossible to have it. In a case like this, or when a supplementary dish is unexpectedly required, Nelson's Soups are most useful. Although these Soups are all that can be desired, made with water according to the directions given with each packet, they can be utilised with great advantage for strengthening household stock.

For instance, the liquor in which a leg of mutton has been boiled, or of pork, if not too salt, can be at once, by using a packet or two of Nelson's Soup, converted into a delicious and nourishing soup, and at a cost surprisingly small. Or the bones of any joint can be made into stock, and, after all the fat has been skimmed off, have a packet of Nelson's Soup added, in the same manner as in the directions.

NELSON'S BEEF TEA will be found of the highest value, supplying a cup of unequalled nourishment, combining all the constituents of fresh beef. No other preparation now before the public contains that most important element, albumen, in a soluble form, as well as much of the fibrin of the meat. This Beef Tea is also generally relished by invalids, and merely requires to be dissolved in boiling water.

NEW ZEALAND MUTTON.--For information respecting this meat, and the great advantage as well as economy of its use, see page 119.

NELSON'S TINNED MEATS, known as the "Tomoana Brand," are prepared at the works of NELSON BROS., LIMITED, Hawke's Bay, New Zealand, from the finest cattle of the country. Messrs. NELSON specially recommend their "Pressed Mutton and Green Peas," "Haricot Mutton," and "Pressed Corned Mutton." The "Stewed Kidneys" will be found of a quality superior to any articles of the kind now in the market, while the price places them within the reach of all classes of consumers.

NELSON'S GELATINE having now been favourably known all over the world for more than half a century, it is unnecessary to do more than observe that our efforts are constantly directed to supplying a perfectly pure article, always of the same strength and quality. When Russian isinglass was first introduced into this country, the prejudices against its use on the part of our great-grandmothers were violent and extreme; for those worthy ladies would not believe that some unfamiliar substance, of the origin of which they were either ignorant or doubtful, could form an efficient substitute for the well-known calves' feet and cow-heels, from which they had always been in the habit of making their jellies and blanc-manges. By degrees, however, the Gelatine made its way, and at length superseded the old system entirely; and its popularity is demonstrated by the fact that the works at Emscote, near Warwick, cover nearly five acres.

* * * * *

N.B.--It is necessary to call attention to the fact that in all the following recipes in which Nelson's Gelatine and Specialities are used, the quantities are calculated for _their manufactures only_, the quality and strength of which may be relied upon for uniformity.

NELSON'S HOME COMFORTS.

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SOUPS.

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BEEF AND ONION SOUP.

A pint of very good soup can be made by following the directions which accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the contents in a pint of cold water for fifteen minutes, then place over the fire, stir, and boil for fifteen minutes. It is delicious when combined with a tin of Nelson's Extract of Meat, thus producing a quart of nutritious and appetising soup.

NELSON'S MULLIGATAWNY SOUP.

Soaked in cold water for a quarter of an hour, and then boiled for fifteen minutes, Nelson's Mulligatawny Soup is very appetising and delicious. It should be eaten with boiled rice; and for those who like the soup even hotter than that in the above preparation, the accompanying rice may be curried. In either case the rice should be boiled so that each grain should be separate and distinct from the rest.

BEEF, LENTIL, AND VEGETABLE SOUP.

Pour one quart of boiling water upon the contents of a tin of Nelson's Soup of the above title, stirring briskly. The water must be boiling. A little seasoning of salt and pepper may be added for accustomed palates. This soup is perfectly delicious if prepared as follows: Cut two peeled onions into quarters, tie them in a muslin bag, and let the soup boil for twenty minutes with them. Take out the bag before serving the soup.

BEEF, PEA, AND VEGETABLE SOUP.

The directions printed on each packet of Nelson's Beef, Pea, and Vegetable Soup produce a satisfactory soup, but even this may be improved by the addition of the contents of a tin of Nelson's Extract of Meat and a handful of freshly-gathered peas. It is perhaps not generally known that pea-pods, usually thrown away as useless, impart a most delicious flavour to soup if boiled fast for two or three hours in a large saucepan, strained, and the liquor added to the soup, stock, or beef tea.

BEEF TEA AS A SOLID.

Soak the contents of a tin of Nelson's Beef Tea in a gill of water for ten minutes. Add to this the third of an ounce packet of Nelson's Gelatine, which has been soaked for two or three hours in half-a-pint of cold water. Put the mixture in a stewpan, and stir until it reaches boiling-point. Then put it into a mould which has been rinsed with cold water. When thoroughly cold, this will turn out a most inviting and extremely nutritious dish.

CLEAR VERMICELLI SOUP.

Boil two minced onions in a quart of the liquor in which a leg of mutton has been boiled, skim well, and when the vegetables are tender strain them out. Pass the soup through a napkin, boil up, skim thoroughly, and when clear add the contents of a tin of Nelson's Extract of Meat, stirring until dissolved.

Boil two ounces of vermicelli paste in a pint of water until tender. Most shapes take about ten minutes. Take care that the water boils when you throw in the paste, and that it continues to do so during all the time of cooking, as that will keep the paste from sticking together. When done, drain it in a strainer, put it in the tureen, and pour the soup on to it.

SOUP JULIENNE.

Wash and scrape a large carrot, cut away all the yellow parts from the middle, and slice the red outside of it an inch in length, and the eighth of an inch thick. Take an equal quantity of turnip and three small onions, cut in a similar manner. Put them in a stewpan with two ounces of butter and a pinch of powdered sugar; stir over the fire until a nice brown colour, then add a quart of water and a teaspoonful of salt, and let all simmer together gently for two hours. When done skim the fat off very carefully, and ten minutes before serving add the contents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cut in shreds and blanched for a minute in boiling water; simmer for five minutes and the soup will be ready. Many cooks, to save time and trouble, use the preserved vegetables, which are to be had in great perfection at all good Italian warehouses.

BROWN RABBIT SOUP CLEAR.

Fry a quarter of a pound of onions a light brown; mince a turnip and carrot and a little piece of celery; boil these until tender in three pints of the liquor in which a rabbit has been boiled, taking care to remove all scum as it rises; strain them out, and then pass the soup through a napkin. The soup should be clear, or nearly so, but if it is not, put it in a stewpan, boil and skim until bright; then throw in the contents of a tin of Nelson's Extract of Meat, soaked for a few minutes; stir until dissolved; add pepper and salt to taste.

HARE SOUP.

Half roast a hare, and, having cut away the meat in long slices from the backbone, put it aside to make an _entree_. Fry four onions; take a carrot, turnip, celery, a small quantity of thyme and parsley, half-a-dozen peppercorns, a small blade of mace, some bacon-bones or a slice of lean ham, with the body of the hare cut up into small pieces; put all in two quarts of water with a little salt. When you have skimmed the pot, cover close and allow it to boil gently for three hours, then strain it; take off every particle of fat, and having allowed the soup to boil up, add the contents of a tin of Nelson's Extract of Meat, and thicken it with a dessertspoonful of potato-flour; stir in two lumps of sugar, a glass of port wine, and season if necessary.

MULLIGATAWNY SOUP.

English cooks generally err in making both mulligatawny and curries too hot. It is impossible to give the exact quantity of the powder, because it varies so much in strength, and the cook must therefore be guided by the quality of her material. Mulligatawny may be made cheaply, and be delicious. The liquor in which meat or fowl has been boiled will make a superior soup, and fish-liquor will answer well. Slice and fry brown four onions, quarter, but do not peel, four sharp apples; boil them in three pints of stock until tender, then rub through a sieve to a pulp. Boil this up in the soup, skimming well; add the contents of a tin of Nelson's Extract of Meat, and stir in two ounces of flour and the curry-powder, mixed smooth in half-a-pint of milk. Any little pieces of meat, fowl, game, or fish may be added as an improvement to the soup. Just before serving taste that the soup is well-flavoured; add a little lemon-juice or vinegar.

THIN MULLIGATAWNY SOUP.

To a quart of the liquor in which a fresh haddock has been boiled, add half-a-pint of water in which onions have been boiled. Stir into this, after it has been skimmed, and whilst boiling, the contents of a tin of Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil up; add the juice of half a lemon and serve.

BROWN ARTICHOKE SOUP.

Wash, peel, and cut into slices about half-an-inch thick two pounds of Jerusalem artichokes. Fry them in a little butter until brown; fry also brown half-a-pound of sliced onions. Put these to boil in two quarts of water with two turnips, a carrot sliced, two teaspoonfuls of salt, and one of pepper. When the vegetables are tender drain the liquor, set it aside to cool, and remove all fat. Pass the vegetables through a fine sieve to a nice smooth _puree_. Those who possess a Kent's "triturating strainer" will be able to do this much more satisfactorily, both as regards time and results, than by the old way of rubbing through a sieve. Put the liquor on to boil, dissolve in it--according to the strength the soup is required to be--the contents of one or two tins of Nelson's Extract of Meat, then add the vegetable _puree_, a lump or two of sugar, and if required, salt and pepper. Let it boil up and serve.

TURTLE SOUP.