Part 2

_Method._--Put the flour into a basin, make a hollow in the middle and pour in the oil mixed with a quarter of a pint of tepid water, and work in the flour by degrees until it is perfectly smooth, then add one egg at a time, beating each separately into the batter; cover the basin with a cloth and leave for an hour or two. Cook the peas until tender in boiling water, to which salt, two lumps of sugar, and a few leaves of mint have been added. When done, drain them and cover with a thick white sauce, which should be delicately flavoured with chopped mint, and keep hot. Brush some plain dariole moulds over with hot fat, line them with the batter, and plunge them at once into a pan containing some deep, boiling fat; directly the batter is a golden brown, take out the moulds, and with a pointed knife carefully detach the little batter cases from the moulds; brush them over quickly with warm butter, sprinkle with some chopped parsley and fill them with the peas.

BEANS (FRENCH) WITH EGG FRITTERS

One pound French beans (preferably the stringless variety), 2 ozs. butter, 1 tablespoonful minced parsley, a few leaves of tarragon (minced), ¹⁄₂ teaspoonful finely-minced shallot, 1 tablespoonful lemon-juice, salt, pepper, nutmeg, castor sugar, eggs, frying batter.

_Method._--Boil the French beans, leaving them whole; if neither stringless nor sufficiently young for the strings not to be noticeable, remove the latter and cut the beans into large diamond-shaped pieces. Directly they are tender drain them thoroughly, finishing them on a soft cloth, and put them into a hot dish; have rather more than one and a half ounces of the butter hot in a saucepan, with a tablespoonful of parsley, the shallot, tarragon, lemon-juice, and seasoning; pour the mixture over the beans and serve them accompanied by egg fritters made thus: Butter as many china egg-poachers as are required and scatter over them a little chopped parsley, salt, and pepper, then carefully break an egg into each and poach them until firm in a sauté (or other suitable) pan, containing sufficient boiling water to rather more than half cover the china cases. When the eggs are ready, put them aside to get cold, then turn them from the cases, dip them into a thick batter, and fry in deep, boiling fat until the fritters are a golden colour; dish them neatly and garnish with watercress.

BROAD BEANS AND BAKED EGGS

Beans, white sauce, eggs, butter, finely-chopped parsley, minced onion, chopped tarragon, seasoning, croutons.

_Method._--Boil the beans in salted water until they are tender, drain them, remove the skins and rub them through a wire sieve; put them into a saucepan containing a small quantity of butter; add sufficient thick white sauce to bring them to a fairly soft consistency, then season with celery salt, pepper, and nutmeg, and make the purée hot. Then mould it on a hot dish into the shape of a thick oval cake, smoothing the surface, and with a spoon make as many little hollows (they must not be deep), at even distances, as there are eggs, and into each hollow put one of the eggs, prepared as below, and garnish the edge of the moulded beans with little triangular-shaped croutons of fried bread. Butter as many china egg-cookers as are required, and sprinkle sufficient of the chopped herbs and onion to cover the inside of each cooker. Break one egg at a time into a small cup and carefully turn it into the china case; put a little piece of butter on the top of the eggs, season them with celery salt, and pepper, then scatter some of the herb mixture over the surface, and bake in a quick oven from six to eight minutes, when the eggs should be sufficiently set to be easily turned out.

BROAD BEANS IN ITALIAN STYLE

One quart of beans, ¹⁄₄ pint sieved tomatoes, vegetable stock, 1 small onion, 2 ozs. butter, seasoning, potato border, 2 or 3 eggs, parsley.

_Method._--Mince the onion and fry it in a stewpan until it begins to change colour (it must on no account be allowed to get brown) in one ounce of butter; then add a quart of shelled beans, which are still quite small, and pour in sufficient nicely-flavoured vegetable stock to cover them; place a sheet of buttered paper over them before putting on the lid, and let them simmer gently until they are tender, adding a little more stock if necessary, but when done it should be nearly all absorbed. Have ready a neatly-made border of mashed potato, which has been baked until brown in the oven, and the tomato pulp hot in a small saucepan; add the remaining ounce of butter to it and season with salt, pepper, and a dust of castor sugar; fill the border with the beans, pour the tomato pulp over them, scatter the surface with chopped parsley and garnish with little heaps of buttered egg.

BUTTER BEANS MOULDED

Eight ounces of butter (or haricot) beans, 1 small onion, 1 turnip, 1 carrot, chopped parsley, 2 ozs. butter, 1 egg.

_Method._--Soak the beans for at least twelve hours in cold water, then boil them until tender with the vegetables and, after draining them thoroughly, pass them together through a wire sieve into a basin. Season with salt, pepper, and nutmeg, add rather less than two ounces of butter and an egg, and beat the mixture for a few minutes, then press it into a buttered mould; tie a piece of greased paper over the top and stand it in the oven in a pan of boiling water and let it cook for three quarters of an hour. Leave the mould on the kitchen table for a few moments on taking it from the oven, then turn the contents on to a hot dish; scatter the chopped parsley over the top and serve with a dish of baked tomatoes filled with herb stuffing. Beans prepared in the same way may be made into rissoles and fried in boiling fat; in this case they should be served with tomato sauce.

BUTTER BEANS IN PASTRY CASE

Half a pound of short paste, ¹⁄₂ root of celeriac, ¹⁄₂ lb. butter beans, ¹⁄₂ pint white sauce (see recipe on page 106), ¹⁄₂ oz. butter, chopped parsley.

_Method._--Line a buttered pastry ring (about six inches in diameter) with the paste, which should be a quarter of an inch thick, and fill it with about a teacupful of rice wrapped up securely in greased paper and bake in a quick oven. When done remove the rice and turn the pastry case carefully from the ring and place it on a shelf in the oven where the heat is moderate, for about five minutes; the appearance will be improved if the sides and edge are brushed over with egg before the case is put back in the oven. Serve it filled with beans, prepared according to the directions given below, and scatter the chopped parsley over the surface. If preferred a case of mashed potato can be used instead of the pastry; it should be brushed over with beaten egg and then browned in the oven. Cook the beans--which should have previously soaked for twelve hours in cold water--until they are tender, then drain them thoroughly, season them with salt and pepper and put them for ten minutes into a sauce made thus: Boil the celeriac (after cleaning and peeling it) in salted water until it is done, then pass it through a wire sieve and mix it with half a pint of carefully-prepared white sauce; make it hot, then add the beans and half an ounce of butter and use as directed.

CABBAGE STUFFED WITH NUTS

A medium-sized red cabbage, 2 small onions, 1 carrot, 1 small turnip, 3 ozs. Brazil nuts, 3 ozs. pine nut kernels (or Cob nuts), 4 ozs. bread, boiling milk, 2¹⁄₂ ozs. butter, 1 egg, thick brown sauce, seasoning, fried breadcrumbs.

_Method._--Partly cook the cabbage, then drain it and make a hollow in the middle beginning at the stalk end, fill it with the nut forcemeat, and tie a wide piece of tape round it. Melt one ounce of butter (dairy or nut) in a stewpan and put in an onion, the carrot and turnip, each cut into slices; season with salt and pepper, and fry gently for ten minutes; then put in the cabbage and pour in sufficient brown sauce to about half cover it; place a piece of greased paper over the pan before putting on the lid, and put it in a moderately hot oven for about half an hour; the cabbage should be basted with the sauce two or three times while it is cooking. When it is done, carefully remove it from the stewpan on to a hot dish, scatter some chopped parsley over it, and surround it with little heaps of fried breadcrumbs; the sauce in which it was cooked should be strained and sent to the table in a hot tureen. For the forcemeat, put an ounce of butter into a saucepan with a small onion (sliced), and fry for five minutes, taking care it does not brown; put the bread, which should be the crumb of a milk loaf, into a basin and pour in sufficient boiling milk to cover it and let it soak while the onion is being fried. Then add the bread to the onion; season with salt, pepper, and a little mace, and stir over the fire until a smooth thick paste is formed, when it should be passed through a sieve into a basin. Have ready the nuts which have been passed through a nut mill or fine mincer; add them to the paste and also half an ounce of butter and a well-beaten egg and use as directed. Large Cos lettuces are excellent served in the same way as the cabbage.

CARROTS IN RICE BORDER

One bunch young carrots, 2 or 3 tomatoes, 2 ozs. butter, ¹⁄₄ pint thick brown sauce, white stock, milk, 1 teacupful rice, seasoning, chopped parsley.

_Method._--Put the rice, after washing it well, into a saucepan containing plenty of cold water and bring it gradually to boiling point and let it boil for ten minutes; then pour off the water and add an equal quantity of milk and nicely-flavoured, colourless vegetable stock and let it cook until it is very tender and all the liquid is absorbed. Add one ounce of butter to the rice, a tablespoonful of tomato catsup and some salt, pepper, nutmeg, and a pinch of curry powder and put it into a well-buttered border mould, pressing it down firmly, and bake in a fairly quick oven for half an hour. Scrape and trim the carrots (preferably the French round variety), and cook them in salted water until they are just tender, then drain them and put them into a saucepan containing the butter warmed and seasoned with salt, pepper, castor sugar, and nutmeg; cover the pan, and let them simmer steadily for a quarter of an hour, then add the tomatoes, which should be sieved, and the brown sauce, and let the carrots cook for another quarter of an hour. Turn the rice border from the mould and fill the middle with the carrots; sprinkle a little parsley over them and serve at once. If preferred, the border can be made of equal quantities of carefully-mashed potato (prepared as if for potato rissoles, with an egg) and any well-cooked green vegetable which has been passed through a wire sieve.

CASSOLETTES WITH PEAS

Two pounds of cooked potatoes, 2 ozs. butter, 3 tablespoonfuls cream (or milk), 2 raw yolks, 1 whole raw egg, breadcrumbs, seasoning, 1 pint peas, 1 tablespoonful minced onion, ¹⁄₄ teaspoonful chopped mint.

_Method._--Put one ounce of butter into an earthenware casserole with the onion and cook gently for five minutes (without colouring), then add the peas and simmer them for ten minutes in the butter, turning them constantly with a wooden spoon; at the end of the time season with salt, pepper, and castor sugar, add the mint and a quarter of a pint of water; bring the latter gradually to boiling point, then cover the peas closely with a greased paper before putting on the lid of the casserole, and let them cook very gently until they are quite tender. They must be stirred from time to time, and if they get too dry a little more water may be added, but it is not intended there should be much, and when done it should be nearly all absorbed, and then two tablespoonfuls of cream should be added and the simmering continued, for ten minutes more, but the cream must not be allowed to boil. Pass the potatoes through a sieve into a basin (they should be still hot) and add one ounce of warm butter and a tablespoonful of cream and beat them well, then add (one at a time) the yolks of two raw eggs, and season with salt, pepper, nutmeg, a pinch of castor sugar and a few drops of lemon-juice and beat the mixture again for a few minutes and spread it out on a flat dish. When it is cold take a small portion at a time and roll it on a floured board into a little ball (of about the size of a golf-ball); flatten it slightly at each end, thus converting it into the shape of a small cylinder; mark the top with a small round cutter, then dip the cassolettes into beaten egg and cover them thickly with fine, dried breadcrumbs, and after allowing time for the crumbs to dry, fry them in deep boiling fat until they are a decided golden colour. Drain the cassolettes, and carefully remove the marked portion, then take out all the soft inside, leaving the cases hollow; fill them with the stewed peas, place in the oven for a few moments and serve garnished with parsley. Cassolettes made in the same way may be filled with buttered eggs mixed with a small quantity of chopped parsley and onion, and also hard boiled eggs chopped and mixed with white mushroom sauce.

CASSOLETTES OF RICE

Six ounces of rice, colourless vegetable stock, 2¹⁄₂ ozs. butter, 4 eggs, 1 teaspoonful finely-chopped parsley, 2¹⁄₂ ozs. onion (scalded and minced), ¹⁄₂ dessertspoonful chopped tarragon and chervil (mixed), 1 tablespoonful ground sweet almonds, 1 teaspoonful curry powder, Plasmon, breadcrumbs.

_Method._--Put the rice into a saucepan of cold salted water; bring it gradually to boiling point and let it boil for six minutes, then rinse it in cold water, and cook it until quite tender in the vegetable stock; drain it well, and put it back into the saucepan with one ounce of butter to dry; season it with salt, pepper, and curry powder, and fill some buttered dariole moulds with it, pressing it in firmly and put aside to get cold. Then turn out the moulded rice; dip it in beaten egg and cover it thickly with very fine, dried breadcrumbs mixed with an equal quantity of Plasmon powder; mark the top of each with a small round cutter, and after allowing the crumbs time to dry, fry in boiling oil (or vegetable butter) until of a deep golden brown. Remove the marked portion from the cassolettes and carefully take out the rice from the middle, thus leaving little hollow cases; have ready some buttered eggs (prepared as below), fill the cassolettes with them, cover the top with the fried almond mixture, and put into the oven for a minute or two to ensure their being quite hot. Beat three eggs until they are quite frothy, add the parsley, half a teaspoonful of the onion, and the tarragon and chervil; season with celery salt, pepper, and nutmeg, and pour into a saucepan containing one ounce of warm butter; stir the eggs over the fire until they are sufficiently set, but be sure and remove them while they are still creamy, and use as directed. Fry the remainder of the onion with the almonds and curry powder in half an ounce of butter, until the onion is crisp and lightly browned, keeping the mixture stirred to prevent it from sticking to the pan and from acquiring too much colour.

CAULIFLOWER IN BATTER

A medium-sized cauliflower, butter, 2 tablespoonfuls flour, ¹⁄₂ pint milk, 1 egg, ¹⁄₂ teaspoonful baking powder, brown sauce, seasoning.

_Method._--Put the flour into a basin, season with salt and pepper, make a hollow in the middle, and pour in gradually sufficient cold milk to form a perfectly smooth paste. Work this well with a wooden spoon, and then stir in the remainder of the milk; cover the basin with a cloth and leave it for two hours. Boil the cauliflower until it is just tender; drain all the moisture from it and divide it into small pieces and put into a buttered gratin (or pie) dish, and season with salt, pepper, and nutmeg. Whisk the egg to a thick froth and add it to the batter, then stir in the baking powder and pour over the cauliflower; place a few pieces of butter on the top, and bake at once in a quick oven. Serve with the brown sauce in a tureen. Other vegetables of various kinds may be cooked in the same way.

CAULIFLOWER WITH CURRIED EGG SAUCE

A nice compact cauliflower, mashed potato, ¹⁄₂ pint curry sauce, 2 hard-boiled eggs, 2 tomatoes.

_Method._--Boil the cauliflower until it is tender and drain it carefully on a hot, soft cloth. Make some mashed potato into a moderately thick, round cake and fry it in a small quantity of hot fat until it is nicely browned, then turn it on to a hot dish; place the cauliflower on it and cover the latter with the curry sauce, to which the eggs have been added after being coarsely chopped; garnish the edge of the dish with slices of fried tomato and serve directly it is ready. A recipe for curry sauce will be found on page 104.

CAULIFLOWER WITH EGG-BALLS

One medium-sized cauliflower, 1 oz. butter, 1 oz. minced onion, 3 ozs. pine kernels, 1 gill white sauce, as many eggs as are required, some round croutons of fried bread, seasoning.

_Method._--Cook the cauliflower carefully, keeping it whole and compact; drain it well on a soft cloth and place it in a fireproof dish; mask it with the white sauce (which may with advantage be slightly flavoured with cheese), and sprinkle the nuts, prepared according to the directions below, over it evenly and put into the oven for two or three minutes to ensure it being very hot, and serve surrounded by egg-balls placed separately on little round croutons. Wash the pine kernels two or three times in boiling water and pass them through a nut-mill or fine mincer; melt the butter in a small omelet pan and put in the onion and kernels; season with salt and pepper and fry gently until they are nicely browned and quite crisp; they should be stirred constantly to prevent the onion from becoming too dark. The eggs should be broken separately into a coffee cup and dropped into a pan containing an abundance of boiling oil, which has been stirred with the handle of a long wooden spoon until it is revolving rapidly; it is essential that each egg falls into the middle of the oil, and the circular motion must be kept up until it is done, which will take about the same time as if the egg were poached in the usual manner.

CAULIFLOWER FRITTERS

A cooked cauliflower, butter, lemon-juice, seasoning, frying batter, watercress.

_Method._--Melt a small quantity of butter, add a squeeze of lemon-juice and season it with celery salt, pepper, and a dust of curry powder; divide the cauliflower (which should be thoroughly drained) into little branches; dip these in the butter and put them aside until the butter has become hard. Then dip them separately into a thick frying batter, and drop them into a saucepan containing an abundance of boiling fat; directly the fritters are a golden brown remove them, and, after draining them on soft paper, dish them up and garnish with watercress, which has been lightly dressed with oil and vinegar.

CAULIFLOWER AND TOMATO MERINGUE

One small cauliflower, 2 tomatoes, 2 oz. butter, 1¹⁄₂ ozs. flour, 2 eggs, ¹⁄₂ pint milk, 1 dessertspoonful grated cheese, seasoning.

_Method._--Cook the cauliflower and divide it into little branches; remove the skin and seeds from the tomatoes and cut them up into small pieces. Melt the butter in a saucepan and stir in the flour; when a thick paste is formed add the milk, by degrees, stirring quickly all the time and continue the stirring until the mixture has boiled for a few minutes and is perfectly smooth and very thick. Remove the pan from the stove and add the cheese and salt, pepper, and a little nutmeg, then beat in separately the yolks of the eggs, and when they are well mixed, add the cauliflower and the tomatoes, turn the mixture into a buttered pie-dish and put it in a moderate oven for ten minutes. Add a pinch of salt to the whites of the eggs and whisk them to a very stiff froth; season with celery salt and pepper and spread quickly and neatly over the top of the cauliflower mixture, then replace the dish in the oven and continue the cooking until the white of egg is a pale fawn colour, when it will be ready to serve. This dish should be accompanied by potato rissoles.

CELERIAC AIGRETTES

Half a root of celeriac, 1 oz. butter, ¹⁄₂ pint water, 4 ozs. flour, 3 ozs. grated cheese, 2 eggs, 1 yolk, seasoning.

_Method._--Wash and peel the celeriac and boil it in salted water until it is quite tender; drain it well and when it is cool cut it up into pieces (rather larger than a walnut) of a convenient size. Put the butter into a saucepan with the water, and when it boils stir in gradually the flour, and do not cease stirring until a smooth, thick paste is formed which leaves the sides of the saucepan. Remove the pan from the stove and add the eggs (one at a time) and the third yolk; then the cheese and salt, pepper and cayenne, and spread the paste on a flat dish. When it is cool, envelop the pieces of celeriac in about a teaspoonful of it, and as each piece is ready, drop it into a saucepan containing plenty of hot fat which is just on the point of boiling; remove the aigrettes the moment they are a golden brown, serve them piled up on a hot dish, and garnish with parsley. Unless the aigrettes are to be served as a savoury, they should be accompanied by potatoes prepared as follows: Cut four or five cold, steamed potatoes (a close and not a floury kind must be selected) into small square pieces of about the size of dice; flour them lightly and season them with salt and pepper. Melt one ounce of butter in a sauté pan; add a dessertspoonful of minced onion, and when it has cooked gently for two minutes, add the potatoes and stir them until they are lightly browned, taking care that the heat is not sufficient to burn them. Add a quarter of a pint of nicely-flavoured vegetable broth; let it boil for a few moments, then stir in a dessertspoonful of chopped parsley and a squeeze of lemon-juice, and the potatoes will be ready to serve.

CELERIAC CUTLETS

Half a pint of very thick white sauce, yolks of 2 raw eggs, ¹⁄₂ pint of sieved celeriac, which has been thoroughly boiled and drained, 1 whole egg, breadcrumbs, macaroni.

_Method._--Make the sauce thicker than is usually required, using one and a half ounces of flour to half a pint of milk, and when it is hot, add the yolks, beating them into the sauce while the pan is still on the stove, but taking care it does not reboil after the eggs are incorporated. Ascertain that the sauce is sufficiently seasoned, and stir in the celeriac, then spread the mixture out on a dish and when it is cold divide it into equal portions and form each neatly on a floured board into the shape of a small cutlet; insert a little piece of macaroni at the pointed end, to represent the bone, then mask the cutlets with beaten egg and fine breadcrumbs (seasoned with salt and pepper) and fry them in deep, boiling fat until they are evenly browned, and serve them on a support of spinach or sieved cabbage.

CELERIAC AND EGGS AU GRATIN

A root of celeriac, ¹⁄₄ pint thick white sauce, 1³⁄₄ ozs. butter, seasoning, 6 eggs, breadcrumbs.

_Method._--Wash and peel the celeriac and let it cook in boiling salted water until it is tender, then drain it and pass it through a sieve into a basin, add the sauce, an ounce of butter and season with salt, pepper, and nutmeg. Butter six china egg-cases, or shells, and fill them with the prepared celery; make a hollow in the middle and fill it with a new-laid egg, taking care not to pierce the yolk when breaking the shell; put a small piece of butter on the top of each egg, scatter a little salt and pepper over it, cover with fine breadcrumbs, and bake for eight or ten minutes in a quick oven.

CELERY PIE

A quarter of a pound of short paste, ¹⁄₂ pint celeriac (cooked and sieved), rather more than 1¹⁄₂ gills milk, 1 slice onion, parsley, seasoning, 1¹⁄₂ ozs. butter, 1¹⁄₂ ozs. flour, grated cheese, 2 eggs.