Mrs. Beeton's Book of Household Management/Chapter XLIII
VEGETARIAN COOKERY
CHAPTER XLIIIGeneral Observations on Vegetarianism and Recipes for Vegetarian Soups, Savouries, Sauces, Farinaceous Foods, and Puddings and Pastry.
Vegetarianism.—As this book is designed to give useful information to all housekeepers, the present chapter has been added for the benefit of those who do not eat animal food, or prefer an alternative diet.
From the earliest ages the doctrines and practices of vegetarianism have been observed, from necessity, as a religious duty, or on the grounds of health. So long ago as the time of Pythagoras, vegetarianism was practised, while the Hindus from remote antiquity have subsisted on vegetable food. In England the question has come to the front on the ground of dietetic reform, and a number of persons known as "Vegetarians" abstain from animal food altogether, or take it only in such forms as milk, cheese, butter and eggs. The stricter adherents, however, abstain from the use of some or all of these products. Other people, while not classing themselves as vegetarians, consider that a less quantity of animal food than is generally eaten is sufficient to keep the body in health, and avail themselves of the various dishes tastefully served at the numerous vegetarian restaurants which are now common in London and other large towns.
It is not within the scope of this work to discuss critically pro and con the subject of vegetarianism. It may, however, be stated that the following constitute the principal physiological reasons for the use by man of a mixed diet. Every animal by natural selection and the nature of its environment is structurally adapted for the special kind of food which serves for its nourishment, such adaptation being determined by the nature of its teeth, the length and complexity of the digestive canal, the character of the climate of its habitat, and the particular constitution of the animal. Man, by the structure of his teeth and digestive organs, the latter standing midway in length and complexity between the plant-eating animals and the carnivora, is specially adapted for a mixed diet. Race and climate are, however important factors in determining the greater or less use of flesh as food. In cold regions fats or hydrocarbons are necessary, not only to renew the fatty tissues of the body, but to yield heat and energy, hence the Eskimo subsists largely on fat and blubber; in a more temperate climate both meat and vegetable food are advantageously used, while in hot regions a plant dietary is found to be the best adapted for man. Climate, therefore, and the particular requirements of individual constitutions, must determine the adoption of a vegetarian, or a mixed vegetarian, or a meat diet.
Constituents of Food.—It is hardly necessary to say that, whether one lives on animal or vegetable food, the same constituents must be present. Water, starch, or sugar, salts, and flesh-formers are not less demanded by one class of the community than the rest. As for water, it is free to all; but it is worthy of notice that in most vegetarian cookery-books there is a large preponderance of soups, and stews, and porridges, all moist foods, containing much water, and therefore not calling for much water to accompany them. Vegetable food is not provocative of thirst to the same extent that animal food is. In most of the recipes, condiments and seasonings are sparingly used; in some they are not used at all. We have, however, in the recipes that follow, added a usual amount of seasoning.
Starch or Sugar.—These are a vegetable food, and used by all. The people who do without starch are those who live in the region of ice and snow, where plants cannot grow, and where a rigid vegetarian would soon have to give up the struggle for life. The prepared starches, such as cornflour, arrowroot, sago and tapioca are very cheap, and starch, in combination with other substances—in potatoes, flour, rice, oatmeal—is commoner still.
Fat—is rather difficult of digestion with some, who get over it by having recourse to butter, which is more easily digested than the fat of meat. But there is a small quantity of fat in cereals, and in many foods where it is not suspected. Vegetable oils are both palatable and cheap. There is olive-oil, used for salads very sparingly in this country, very plentifully on the Continent; walnut-oil, also common in France, Italy and Switzerland; cotton-seed oil, pressed from the seed of the cotton plant, and exported to England in large quantities, partly to adulterate the dearer kinds of oils, partly for more legitimate use in preserving fish and in frying.
Albuminoids,—commonly described as flesh-formers, are also found to some extent in nearly all vegetables. Gluten in flour, fibrin in all cereals, nitrogen in some form in every plant that grows—these all supply flesh-formers in different quantities. Vegetarians never recommend, and seldom practice, the habit of eating very white bread, and so get more flesh-formers by that channel than all the rest of the world. But the great stand-by is in the pulses—beans, peas and lentils—which are richer in albuminoids than any food that is known. Macaroni and semolina, though made only of wheat and water, are richer in flesh-formers than the white wheat-flour commonly used.
Many recipes given here, and also in approved vegetarian cookery-books, use milk and eggs in abundance. These animal foods are not open to the same objections that are made to meat. At any rate, they are highly-concentrated foods, containing much nourishment in a small space, and are particularly rich in albuminoids.
We have already had occasion to remark that it is chiefly from vegetables and fresh fruits that we all must draw our supplies of salts, whether we eat meat in addition or no.
Soups
3071.—VEGETABLE STOCK. (Fr.—Bouillon Maigre.)
Ingredients.—2 quarts of water, 2 ozs. of haricot beans, 2 ozs. of split peas, 1 onion, 1 carrot, ½ a stick of celery, parsley, herbs, pepper and salt, 3, cloves, 1 blade of mace.
Method.—Boil all the above vegetables, spice and herbs in 2 quarts of water for 3 or 4 hours. Skim well. Strain it off. It will keep for some time if it is left to stand and poured from the sediment.
Time.—From 3 to 4 hours. Average Cost, 3d. Sufficient for 4 or 5 persons.
Note.—This may serve as the basis of a good many soups and sauces, just as stock made of meat and bones serves many purposes. All cooks may be assured that if gravy has to be made and no meat is at hand of which to make it, water in which any vegetables have been boiled (except potatoes) will be better than plain water.
3072.—BROWN VEGETABLE SOUP.
Ingredients.—2 quarts of water, 1 slice of bread, 1 cabbage, 2 carrots, 1 turnip, 2 onions, 2 potatoes, parsley, salt and pepper, 1 tablespoonful of oil or 1 oz. of butter.
Method.—Fry a slice of onion in the oil or butter in a large saucepan. When it is brown, but not burnt, add 2 quarts of water, salt, pepper, a slice of stale bread toasted, and vegetables cut up into small pieces. (One small cabbage, 2 carrots, 1 turnip, 2 onions, 2 or 3 potatoes, and a bunch of parsley, make a good soup.) French beans, green peas with their pods, celery, parsnips, or any other vegetable may be added. Boil for 3 or 4 hours, then mash the vegetables through a colander, or in a saucepan with a spoon, boil for another 10 minutes, and the soup is ready. If it is too thick, add more water, and boil for 10 minutes after putting in the water; if too thin, boil fast with the lid off the saucepan until it is thick enough.
Time.—From 3 to 4 hours. Average Cost, 3d. to 4d. Sufficient for 4 or 5 persons.
3073.—CHEESE SOUP (Fr.—Crème au Fromage.)
Ingredients.—2 ozs. of grated Parmesan cheese, 1 oz. of butter, 2 eggs, 1 pint of milk, 1 pint of water, 1 small onion finely chopped, 1 French roll, salt and pepper.
Method.—Cut the roll across into slices, and dry them well in the oven. Heat the butter in a stewpan, fry the onion without browning, then add milk and water, and when nearly boiling put in the eggs slightly beaten, the grated cheese, salt and pepper to taste, and stir the ingredients until the soup thickens, but it must not boil, otherwise the eggs may curdle. Place the slices of bread in a tureen, pour the soup over, and serve. This soup is prepared in a few minutes.
Time.—Altogether, about ½ an hour. Average Cost, 8d. to 9d. Sufficient for 5 or 6 persons.
3074.—COUNT RUMFORD'S SOUP.
Ingredients.—¼ of a lb. of Scotch barley, 3 ozs. of split peas, 12 oz. of potatoes, 2 tablespoonfuls of vinegar, 2 quarts of water, ¼ of a lb. of bread or breadcrusts, salt, sweet herbs.
Method.—First boil the barley, peas and water for 2 hours very slowly; then add the potatoes, vinegar and salt, and simmer for another hour. Put in the bread just before serving.
Time.—3 hours. Average Cost, 3½d. to 4d. Sufficient for 4 or 5 persons.
Note.—If the soup is cooked too rapidly, it will be necessary to add more water to supply the deficiency caused by evaporation.
3075.—GRAVY SOUP, RICH.
Ingredients.—1 quart of vegetable stock No. 3071, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup, 1 teaspoonful of walnut ketchup, 1 teaspoonful of arrowroot, browning, salt and pepper.
Method.—Make the stock as directed, and if at all cloudy clear it with the whites and shells of 2 eggs. Mix the ketchup and arrowroot smoothly together, stir it into the stock, season to taste, add a few drops of browning and the sherry. Simmer and stir for 3 or 4 minutes, then serve garnished with shredded vegetables, cooked macaroni, vermicelli, pâtes d'Italie, perles de Nizam, or small egg balls (see Clear Soup).
Time.—10 minutes, after the stock is made. Average Cost, 5d. or 6d., in addition to the garnish. Sufficient for 4 or 5 persons.
3076.—GREEN PEA SOUP. (Fr.—Purée de Pois verts.)
Ingredients.—1 pint of peas, with their shells, 1 small lettuce, 1 sprig of parsley, 1 sprig of mint, 1 small leek, 2 quarts of water, ½ a pint of milk, or milk and cream, salt and pepper, soda, sugar.
Method.—Shell the peas, and put them into the boiling water with their shells, a small piece of soda and the other vegetables. In about 20 minutes take out a few of the peas for garnish, and when the rest of the vegetables are tender rub them through a sieve. The larger part of the shells can be rubbed through, and they make quite as good soup as the peas themselves. Boil the soup again, adding sugar and seasoning and the milk. If cream be added it must not be boiled. Garnish with the whole peas, and serve immediately.
Time.—About 40 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons.
3077.—HOTCHPOTCH.
Ingredients.—3 ozs. of pearl-barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 2 ozs. of butter, salt and pepper, 3 quarts of water.
Method.—Put the barley on the fire with the cold water. Scrape or grate one of the carrots, and put it aside in a little water. Chop all the rest of the vegetables very small, and when the water boils put them in with the butter, salt and pepper. There should be enough vegetable to make it rather thick. Boil it all for 2 hours, then add the scraped carrots, and boil for another 30 minutes.
Time.—About 3 hours. Average Cost, 6d. Sufficient for 5 or 6 persons.
Note—Many other vegetables may be added. Lettuce, green peas and celery when in season.
3078.—JULIENNE SOUP.
Ingredients.—1 quart of clarified vegetable stock, turnip, carrot, celery, onion, salt and pepper, mushroom ketchup, walnut ketchup, sherry, if liked.
Method.—Cut the vegetables into fine strips about the size and shape of a small match, and boil them separately until tender, but not broken. Have the stock ready boiling, add salt, pepper, very little ketchup, and sherry to taste, put in the prepared vegetables, cook for 15 minutes and serve.
Time.—From 40 to 50 minutes. Average Cost, 6d. Sufficient for 3 or 4 persons.
3079.—LENTIL SOUP (GREEN).
Ingredients.—a pint of green lentils, a handful of spinach or a few drops of spinach colouring, 1 onion, 1 carrot, a small turnip, all sliced, 1 or 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 1 quart of water, of a pint of cream or a pint of milk, salt and pepper.
Method.—Soak the lentils overnight. Wash and drain them well, put them into the water when boiling, add the vegetables and a teaspoonful of salt. Simmer for 3½ hours, or until soft, pass the whole through a fine sieve, and replace in the stewpan. Boil up, add the cream or milk, season to taste with salt and pepper, stir and boil gently for 10 minutes, then serve with fried or toasted croutons of bread.
Time.—About 4½ hours. Average Cost, 4d. with milk, 8d. with cream. Sufficient for 4 persons.
3080.—POTATO SOUP (Fr.—Purée de Pommes de terre.)
Ingredients.—2 lbs. of potatoes, 1 leek, 1 stick of celery, ¼ of a pint of cream, 1 pint of milk, 1 quart of water, 2 ozs. of butter, salt and pepper, 2 ozs. of sago or tapioca.
Method.—Cut up the prepared vegetables, using only the white part of the leek, and put them in a saucepan with the butter. Let them cook for about 10 minutes, but not take colour; then add the milk and water, and boil for about ¾ of an hour, or until the mixture is soft enough to rub through a fine sieve. Boil it again, adding more milk if necessary, sprinkle in the sago, and let it simmer until it is transparent. Lastly add the cream, which must not boil. Serve with fried bread croûtons.
Time.—About 1 hour. Average Cost, 1s. Sufficient for 5 or 6 persons.
Note.—The colour of the soup is sometimes spoiled by using an iron saucepan.
3081.—RICE WATER.
Ingredients.—2 tablespoonfuls of rice, 1 tablespoonful of lemon or orange juice, salt to taste, 1 quart of water.
Method.—Pick and wash the rice, put it into a jar with the water and salt, cover closely, and cook in a slow oven from 3 to 3½ hours. Strain, flavour with lemon or orange juice, and serve either hot or cold.
Time.—From 3 to 3½ hours. Average Cost, 1½d. Sufficient for 2 or 3 persons.
3082.—VEGETABLE SOUP.
Ingredients.—1 small vegetable marrow, 3 or 4 tomatoes, 1 small onion, 4 ozs. of rice, 2 ozs. of butter, 3 pints of water, pepper and salt.
Method.—Cut the marrow and tomatoes into small pieces, and slice the onion finely. Melt the butter, fry the onion without browning, then add the water and rice, previously washed and drained, boil for 10 minutes, add the vegetable marrow and tomatoes, season to taste, cook gently until the vegetables are tender. Pass the soup through a sieve, reheat, then serve.
Time.—½ an hour. Average Cost, 7d. to 8d. Sufficient for 5 or 6 persons.
3083.—WHITE SOUP. (Fr.—Potage Blanc.)
Ingredients.—2 small onions, 1 turnip, 1 lb. of potatoes, 1 branch of celery, 2 small parsnips or artichokes, 3 pints of water, ½ a pint of milk, 1 dessertspoonful of flour or cornflour, 1 oz. of butter, salt.
Method. Cut about 2 lbs. weight of any white vegetables, previously washed and peeled, into pieces, or preferably several kinds mixed, and boil them until soft in the water with salt and butter. Rub them through a sieve or colander, put them back in the stewpan with the milk, and let it boil. Put in the flour, mixed smoothly with a little cold water or milk, let the soup boil for 10 minutes, and serve with dice of fried bread.
Time.—About 1 hour. Average Cost, 5d. Sufficient for 5 or 6 persons.
Savoury Vegetable Dishes
3084.—ASPARAGUS SOUFFLÉ.
Ingredients.—50 green asparagus heads, cooked and well drained, 2 ozs. of butter, 1½ ozs. of flour, 2 ozs. of grated Parmesan cheese, 2 yolks of eggs, 3 whites of eggs, ½ a pint of milk, salt and pepper.
Method.—Heat the butter in a stewpan, stir in the flour, and add the milk. Beat and cook the mixture over the fire until it leaves the sides of the pan, then add the yolks of eggs, and a little salt and pepper. Beat well, add the cheese, stir in the stiffly-whisked whites of eggs, and lastly the asparagus heads, or the puree thereof. Turn into a well-buttered soufflé dish, and bake in a moderately hot oven for about 20 minutes.
Time.—To bake the soufflé, about 20 minutes. Average Cost, 3s. 2d. Sufficient for 3 or 4 persons.
3085.—ARTICHOKE SALAD.
Ingredients.—Globe artichokes, a small quantity of finely-chopped onion and parsley, oil and vinegar.
Method.—Boil the artichokes until tender, and when cold cut them into halves or quarters. Dish them neatly, and hand the onion, parsley, oil and vinegar separately, or, if preferred, serve with Hollandaise or Vinaigrette sauce (Nos. 304 and 218).
Time.—To boil the artichokes, from 20 to 30 minutes. Average Cost, 4d. to 6d. each. Allow half to each person.
3086.—BANANAS, FRIED. (Fr.—Bananes Frites.)
Ingredients. Bananas peeled, flour, oil or butter to fry.
Method.—Cut the bananas in pieces, and flour each, fry in butter a light-brown in a frying-pan, drain well and serve with poached eggs, the same as bacon and eggs would be served. 3087.—BEANS, CURRIED. (Fr.—Haricots Blancs en Kari.)
Ingredients.—½ a pint of haricot beans, ½ a carrot, 1 apple, 1 onion, a tablespoonful of oil or butter, 1 dessertspoonful of flour and curry powder mixed, ¼ of a pint of water, rice.
Method.—Cook the beans in a slow oven with water until they are soft, and grate or chop the vegetables very fine. Heat up the oil, add the vegetables, fry for 5 minutes, put in the flour and curry, and lastly the water or an equal quantity of the liquor in which the beans were boiled. Boil and thicken the stew, add the beans, make thoroughly hot, and serve with a border of boiled rice. Or, press the rice into a mould or into teacups, turn them into the middle of the dish, and pour the beans round.
Time.—1 hour. Average Cost, 4d. or 5d. Sufficient for 2 or 3 persons.
Note.—Peas and lentils may be cooked in the same way, or indeed any kind of vegetable.
3088.—BEAN CROQUETTES. (Fr.—Croquettes de Haricots blancs.)
Ingredients.—Boiled beans, breadcrumbs, salt and pepper, onion, egg, oil to fry.
Method.—Take some boiled haricot beans—any that are left over from a dish of the day before will do–mash them, add sufficient breadcrumbs to make them stiff enough to mould, a little fried chopped onion, pepper and salt. Shape them into balls or flat cakes, egg-and-breadcrumb them, and fry in hot oil. Serve with some sauce, or brown gravy poured round, and garnish with fried parsley. If peas are preferred, the ordinary split peas can be used; and if lentils, either the Egyptian or the German: the latter, though dearer, are better. Parsley and herbs, or lemon-rind, can be added if liked. The croquettes are best eaten hot.
Time.—Altogether, ½ an hour. Average Cost, 3d., exclusive of the beans. Allow 2 to each person.
3089.—BEANS, POTTED.
Ingredients.—½ a pint of haricot beans, 2 ozs. of breadcrumbs, 2 ozs. of strong cheese grated; 2 ozs. of butter, cayenne, pepper and salt, nutmeg to taste.
Method.—Bake the beans in a slow oven, pound them in a mortar, adding gradually the other ingredients. Press the mixture into pots, and run a little butter over the top, if it is to keep many days. Potted beans make very good sandwiches with bread and butter. Store in a cool, dry place, as all kinds of beans quickly ferment.
Time.—1¼ hours. Average Cost, 6d. Sufficient for 3 or 4 pots.
3090.—BEANS AND TOMATOES.
Ingredients.—Baked or boiled haricot beans, 1 oz. of flour, ½ an oz. of butter, ½ a pint of water in which the beans were cooked, 2 tablespoonfuls of tomato sauce.
Method.—Strain the beans, thicken the liquor with flour or flour and butter, add the tomato sauce, and let it boil. Put in the beans, and serve hot.
Time.—½ an hour. Average Cost, 6d. Sufficient for 2 persons.
3091.—BREAD CUTLETS. (Fr.—Côtelettes au pain.)
Ingredients.—Slices of bread; milk, nutmeg, pepper, chopped parsley, herbs and lemon-rind, egg and breadcrumbs, oil for frying.
Method.—Cut slices of bread of a suitable shape and about ¾ of an inch thick. Soak them in a little milk on a plate, but not sufficiently long to cause them to break. Mix the parsley, herbs, lemon-rind, spice and breadcrumbs. Break the egg on a plate, dip each slice into it, and then in the crumbs, and fry at once in a frying-pan. Drain on paper, and serve hot.
3092.—CARROT PUDDING. (Fr.—Pouding Crécy.)
Ingredients.—Boiled carrots, ½ their bulk in breadcrumbs, 1 or 2 eggs, pepper and salt, 2 ozs. of butter, white sauce.
Method.—Boil some carrots until soft, chop them small or rub them through a sieve, add the breadcrumbs and butter, and eggs sufficient to bind the whole together, with seasoning to taste. If eggs are not used, a couple of tablespoonfuls of flour and a little milk should be put in. Butter the pudding-basin, put in the mixture, steam from 1 hour to 1½ hours, according to size, turn out the pudding, and serve it hot with white sauce poured round the pudding.
Time.—To steam the pudding, from 1 to 1½ hours. Average Cost, 7d., exclusive of the sauce. Sufficient for 2 persons.
Note.—This pudding can be made with other vegetables. Chopped turnips or cauliflowers mixed with the carrot are excellent.
3093.—CROQUETTES OF HOMINY.
Ingredients.—1 breakfastcupful of hominy, 1½ pints of milk, 1 oz. of butter, 2 eggs, salt, cayenne to taste, breadcrumbs, oil for frying.
Method.—Soak the hominy in water all night, and next morning boil it in the milk till tender. Let it cool, add the butter, 1 egg, and seasoning. When quite cold, shape it in balls, egg-and-breadcrumb each, fry in a saucepan of oil, and serve with tomato or onion sauce.
Time.—To fry the croquettes, 5 minutes. Average Cost, 9d. to 10d. Sufficient for 4 or 5 persons.
3094.—EGG SANDWICHES.
Ingredients.—Hard-boiled eggs, thin slices of either white or brown bread and butter, cress or parsley.
Method.—Cut the eggs into thin slices, place them between slices of bread and butter, trim off the crusts, and cut into triangles. Garnish with tufts of cress or parsley.
Time.—To boil the eggs, from 10 to 12 minutes. Average Cost, 1d. each. Allow 6 eggs for 4 or 5 persons.
3095.—EGGS AND TOMATOES (COLD).
Ingredients.—Fresh eggs, firm tomatoes, croûtes of fried or toasted bread, salt and pepper, salad.
Method.—Cut a slice off the end of each tomato, scoop out some of the pulp, and season the inside of the tomatoes with salt and pepper. Into each one carefully break an egg, put on the lids, and bake in a moderately hot oven until the eggs are set. When cold, serve garnished with salad.
Time.—From 10 to 15 minutes, to bake the tomatoes. Average Cost, 3½d. to 4d. each. Sufficient, allow 1 to each person.
3096.—FORCEMEAT FRITTERS.
Ingredients.—8 ozs. of soft breadcrumbs, 3 ozs. of butter, 2 eggs, ¼ of a pint of cream, 1 tablespoonful of chopped parsley, 1 teaspoonful of finely-chopped leek or onion, 1 teaspoonful of finely-chopped or powdered mixed herbs, 2 hard-boiled eggs sliced and fried in oil or butter, salt, pepper.
Method.—Rub the butter into the breadcrumbs, add the parsley, leeks, herbs, and a seasoning of salt and pepper. Stir in the eggs and cream, shape into balls, and fry in hot butter or oil in a frying pan. Serve garnished with the fried slices of egg, and add brown sauce and red-currant jelly.
Time.—About ½ an hour. Average Cost, 1s. 2d. Sufficient for 3 or 4 persons.
3097.—GLOBE ARTICHOKES. (See. Artichoke Salad, No. 3085. Also Recipes Nos. 1435-1443.)
3098.—LAVER, TO DRESS.
Ingredients.—1 or 2 pats of laver-weed, 1 oz. of butter, lemon juice, salt, pepper, buttered toast.
Method.—The laver-weed, a variety of seaweed found principally on the South Wales coast, is collected at low tide, well washed in seawater, and afterwards boiled in slightly salted water. In winter it will be sufficiently cooked at the end of 2 or 3 hours, but in summer a much longer time is needed. In this condition it is offered for sale in pats. To prepare it for table, heat the butter in a stewpan, put in the laver, stir over the fire until hot, then add lemon juice, salt and pepper to taste, and serve on buttered toast. It is also added to sauce served with game, venison or mutton.
Time.—To reheat, about 10 minutes. Average Cost.—3d. or 4d. for this quantity. Sufficient for 2 persons.
Laver (Fr. Veronique bécalunga).—The name given to various kinds of seaweeds, especially to two species of the red seaweeds or algæ, Porphyra vulgaris and Porphyra laciniata. These plants, which grow in the sea upon rocks and stones, are characterized by their thin, flat, purple fronds. Laver is used as a food, salted and eaten with pepper, oil, vinegar, and also with lemon-juice; it is sometimes stewed, and served in this form. Owing to the presence of iodine, laver is regarded as beneficial in scrofulous diseases and glandular tumours. Green laver (Ulva latissima) is similar in its medicinal properties to the red laver; it is prepared for eating in the same way, but is bitterish to the taste.
3099.—LENTILS, CURRIED.
Ingredients.—¾ of a pint of lentils, curry sauce made with vegetable stock (see No. 3071).
Method.—Soak the lentils in water for 12 hours, then drain them, cover them with boiling water, and boil gently until tender. Make the sauce as directed, drain and add the lentils, make thoroughly hot, and serve.
Time.—About 3 hours. Average Cost, 4d. to 6d. Sufficient for 3 or 4 persons.
3100.—LENTIL RISSOLES. (Fr.—Rissoles de lentilles.)
Ingredients.—¼ of a lb. of lentils, boiled or baked, ½ an oz. of butter, pepper and salt, nutmeg, short crust or rough puff paste.
Method.—Cook the lentils until they are soft enough to mash, add the butter and seasoning. They ought not to be very dry. Roll the paste very thin, and cut it into rounds with a paste cutter or a teacup. Into each round put a little of the lentil mixture, fold it up, wet the edge, and stick it together. Egg-and-breadcrumb the rissoles, and fry them in oil. Serve hot with fried parsley. Whole lentils are the best to use for this purpose.
Time.—To fry the rissoles, 5 minutes. Average Cost, 3d. Sufficient for 2 or 3 persons.
3101.—MACARONI AND CREAM.
Ingredients.—½ a lb. of macaroni, 2 ozs. of Gruyère cheese grated, 2 ozs. of Parmesan cheese grated, 2 ozs. of butter, ⅓ of a pint of cream, salt and pepper, triangles of fried or toasted bread.
Method.—Break the macaroni into short lengths, throw them into boiling salted water, and boil rapidly for 20 minutes, or until tender. Heat the butter, drain and add the macaroni, stir in the cheese and cream, and season to taste. Make quite hot, and serve garnished with sippets of bread.
Time.—About ½ an hour. Average Cost, 1s. 3d. to 1s. 5d. Sufficient for 2 or 3 persons.
3102.—MACARONI PUDDING.
Ingredients.—6 ozs. of macaroni, ¼ of a lb. of bread, 1 teaspoonful of parsley, ½ a teaspoonful of mixed herbs, lemon-peel, spice, pepper and salt, 3 ozs. of butter, 1 egg.
Method.—Parboil the macaroni, and with it line a pint basin previously buttered. Soak the bread in cold water, squeeze it dry, and add the rest of the ingredients with any macaroni that may be over, cut into pieces. Fill the basin and press it down. Cover it with buttered paper, and steam for 1¼ hours. Serve hot with white or brown sauce.
Time.—To steam the pudding, ¼ hour. Average Cost, 6d. to 7d. Sufficient for 2 persons.
3103.—MACARONI AND TOMATOES.
Ingredients.—½ a lb. of Naples macaroni, salt and water, ½ an oz. of flour, ½ an oz. of butter, 3 tablespoonfuls of tomato sauce, 1 onion stuck with 2 cloves.
Method.—Drop the macaroni into quickly boiling water, with salt and the onion, and boil for ½ an hour, or until tender, then drain the water off. Melt the butter in a saucepan, add the flour and the water (of which there should be about ½ a pint), let it boil, add the tomato sauce and the macaroni. When it is hot through it is ready to serve. The onion should be removed.
Time.—About 40 minutes. Average Cost, 5d. to 6d. Sufficient for 2 or 3 persons.
3104.—MACARONI AND ONION FRITTERS.
Ingredients.—4 ozs. of onions, 2 ozs. of macaroni, 6 ozs. of breadcrumbs, 3 eggs, and seasoning.
Method.—Stew the macaroni in water, and when tender, drain and cut into small pieces, add the onions, boiled and chopped, the breadcrumbs moistened with a little water, and the eggs well beaten; season with pepper and salt and shape them; next fry the shapes, and serve with brown sauce.
Time.—Altogether, about 40 minutes. Average Cost, 6d. to 7d. Sufficient for 2 persons.
3105.—MOCK FISH PATTIES.
Ingredients.—Salsify, Béchamel sauce, puff paste cases (see Oyster Patties, No. 565), butter, lemon-juice, salt.
Method.—Scrape and wash the salsify, cut them into small even-sized pieces, throw them into boiling water, and add a little butter, lemon-juice, and salt. Boil gently until tender, and then drain well. Heat up in a little well-seasoned good white sauce. Have the pastry cases ready, fill them with the preparation, re-heat, and serve.
Time.—To cook the salsify, from 25 to 30 minutes. Average Cost, from 1½d. to 2d. each. Allow 1 to each person.
3106.—MOCK WHITE FISH.
Ingredients.—Salsify, milk, butter, flour, lemon-juice, butter, bread-crumbs, salt and pepper.
Method.—Scrape the salsify, cut the roots into 1-inch lengths, cover them with lemon-juice, or white vinegar, and water, and let them remain for 1 hour. Drain well, barely cover with boiling salted water, cook gently until tender, then strain and preserve the liquor. Take equal parts of liquor and milk; to 1 pint allow 2 ozs. of butter and 1½ ozs. of flour. Heat the butter, add the flour, stir and cook for a few minutes without browning, and put in the mixed liquor and milk. Stir until boiling, season to taste, and add a little lemon- juice. Place the salsify in coquilles, cover with sauce, sprinkle thickly with breadcrumbs, and add 2 or 3 small pieces of butter. Bake until the surface is nicely browned, then serve.
Time.—To cook the salsify, from 25 to 30 minutes. Average Cost, 2d. to 3d. each. Allow 1 to each person.
3107.—MUSHROOM PATTIES (COLD).
Ingredients.—1 lb. of mushrooms, 2 ozs. of butter, cream, or a little milk thickened with cornflour, paste No. 1666, or 1668.
Method.—Wash, peel the mushrooms, and cut them into dice. Heat the butter, fry in it the prepared mushrooms for 10 minutes, then stir in sufficient cream or thickened milk to thoroughly moisten the whole, and season to taste and let cool. Have ready some patty-pans lined with paste, fill them with the mixture, cover with paste, and bake in a fairly hot oven for about ½ an hour.
Time.—About 1 hour. Average Cost, 1s. 2d. to 1s. 4d., exclusive of the paste. Allow 1 or 2 for each person.
3108.—MUSHROOM PUDDING. (Fr.—Pouding aux Champignons.)
Ingredients.—¾ of a lb. of flour, 6 ozs. of butter, 1 teaspoonful of baking-powder, cold water, 1 quart of button or cup mushrooms, washed and peeled, pepper and salt.
Method.—Make a crust with the flour, baking-powder, and 5 ozs. of the butter. Line with it a greased pudding-basin, put in the mushrooms with the remaining ounce of butter, pepper and salt, and moisten with a little water. Finish off like a beefsteak pudding. Boil for 1½ hours or longer.
Time.—2 hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 4 persons.
3109.—NUT SANDWICHES.
Ingredients.—Walnuts peeled and finely chopped, mayonnaise sauce, cayenne or Krona pepper, thin slices of white or brown bread and butter.
Method.—Moisten the nuts with a little mayonnaise sauce, spread rather thickly on bread and butter, and sprinkle lightly with red pepper. Cover with slices of bread and butter, trim off the crusts, cut into triangles. Dish up and serve garnished with cress or parsley.
Time.—About ½ an hour. Cost, about ½d. per sandwich.
3110.—ONION PUDDING. (Fr.—Pouding aux Oignons.)
Ingredients.—8 ozs. of flour, 2 ozs. of breadcrumbs, 3 or 4 ozs. of butter (1 tablespoonful of olive oil may be substituted), 1 teaspoonful of baking powder, 1 saltspoonful of salt, water. For the mixture: 3 or 4 large mild onions, 2 tablespoonfuls of breadcrumbs, ¼ of a teaspoonful of sage, salt and pepper, 1 or 2 ozs. of butter.
Method.—Cut the peeled onions into small dice, place them in a pie-dish with the breadcrumbs, butter, sage, and season with salt and pepper, cover closely, and bake gently for 1 hour. Rub the butter into the flour and breadcrumbs, add the baking powder and salt, and sufficient water to form a rather stiff paste. Line a basin with the paste, put in the mixture when cool, cover with paste, and afterwards with 2 or 3 folds of greased paper, and steam for 2 hours. Serve in the basin, and send brown sauce to table separately.
Time.—About 3½ hours. Average Cost, 1s. Sufficient for 3 or 4 persons.
3111.—PLOVERS' EGGS IN JELLY.
Ingredients.—6 plovers' eggs, 1 pint of vegetable stock, ½ an oz. of vegetable isinglass, the stiffly-whisked whites and the crushed shells of 2 eggs.
Method.—Make the jelly as directed (see Aspic Jelly, No. 1980). Boil the eggs hard, remove the shells, and let the eggs remain covered with cold water until required. Line a border mould thinly with jelly (see p. 985), decorate with cooked green peas and fancifully cut cooked vegetables, put in the eggs, and fill the mould with cold liquid jelly. Let it remain on ice until set. Dish up and serve garnished with salad.
Time.—3 or 4 hours altogether. Average Cost, 3s. to 3s. 6d. Sufficient for 5 or 6 persons.
3112.—POTATOES WITH CHEESE.
Ingredients.—1 lb. of boiled potatoes, 2 tablespoonfuls of milk, pepper and salt, 3 ozs. of grated cheese, browned breadcrumbs, 1 oz. of butter.
Method.—Mash the potatoes while hot, add the milk, seasoning, half the butter and cheese. Butter a pie-dish, strew the crumbs rather thickly, put in the potatoes, and bake for ½ an hour in a good oven. Turn out, and serve hot.
Time.—To bake the pudding ½ an hour. Average Cost, 5d. Sufficient for 2 persons.
3113.—POTATO OMELET. (Fr.—Omelette au Pommes de terre.)
Ingredients.—1 large potato, 4 eggs, 1 oz. of butter, lemon-juice, nutmeg, salt and pepper.
Method.—Bake the potato in its skin, pass the mealy part through a fine sieve, and mix with it the yolks of the eggs, a few drops of lemon-juice, a pinch of nutmeg, and a little salt and pepper. Whisk the whites stiffly, stir them lightly in, and fry the omelet in the hot butter. If preferred, the omelet may be baked in the oven.
Time.—To fry the omelet, 4 or 5 minutes. Average Cost, 6d. to 8d. Sufficient for 2 persons.
3114.—POTATO PIE.
Ingredients.—2 lbs. of potatoes, 1 onion, 1 stick of celery, 1 oz. of butter, 1 oz. of sago or tapioca, seasoning, short crust paste No. 1668 to cover, water or milk.
Method.—Slice the potatoes and the celery, fry the onion in the butter and fill a pie-dish with these, sprinkling in the sago or tapioca, and seasoning to taste. Fill up with water or milk, put on a cover of paste, and bake in a good oven for 1 hour or more, according to size.
Time.—To bake the pie, about 1 hour. Average Cost, 7d., exclusive of the paste. Sufficient for 3 or 4 persons.
3115.—POTATO ROLLS.
Ingredients.—Pastry, potatoes, turnips, celery, onion, parsley, sweet herbs, seasoning, 1 oz. of butter, short crust paste No. 1668.
Method.—Cut the potatoes into small pieces. To each lb. add 1 small piece of turnip, 1 stick of celery, 1 small onion, chopped parsley, herbs and seasoning to taste, and the butter. Roll out the paste to the thickness of ⅛ of an inch, cut in rounds or squares 4 inches across, fill each with the vegetables, fold it over like a turnover, and bake about ¾ of an hour. Serve hot or cold.
Time.—To bake the rolls, ¾ of an hour. Average Cost, 3d. or 4d., exclusive of the paste. Sufficient for 6 or 8 rolls.
3116.—POTATO SANDERS.
Ingredients.—Boiled potatoes, flour, salt, breadcrusts soaked in water, chopped parsley and herbs, seasoning, ½ an onion soaked in boiling water.
Method.—Have the potatoes hot if possible, mash them and work in sufficient flour to roll out, then cut it in squares. Squeeze the bread dry, add the other ingredients, put a little in each square of paste, and finish off like sausage rolls. Bake in a good oven for 20 minutes, and serve hot.
Time.—To bake, about 20 minutes. Average Cost, ½d. each. Allow 2 or 3 to each person.
3117.—POTTED HARICOT BEANS (See Beans, Potted, No. 3089).
3118.—RICE CROQUETTES AND CHEESE.
Ingredients.—6 ozs. of rice, 1 pint of milk, 1 pint of water, 1 oz. of butter, 2 tablespoonfuls of grated cheese, 2 eggs, cayenne, salt and pepper, egg and breadcrumbs, frying-fat.
Method.—Cook the rice as directed in the following recipe, adding the cheese at the same time as the eggs.
Time.—To cook the rice, from 1½ to 2 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.
3119.—RICE CROQUETTES, SAVOURY.
Ingredients.—6 ozs. of rice, 1 pint of milk (about), 1 pint of water, 1 oz. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, 2 eggs, salt and pepper, eggs and breadcrumbs, frying-fat.
Method.—Wash the rice, put it into a stewpan with a level teaspoonful of salt, and add the onion, milk, and water. Boil gently until the rice is tender, adding more milk if necessary; but when ready no unabsorbed liquor should remain. Add the butter, parsley, 2 eggs, more seasoning if necessary, and stir by the side of the fire for 10 minutes. Let the preparation become cold, form it into cork-shaped pieces, and coat them with egg and breadcrumbs. Fry in hot fat until nicely browned, drain well, and serve garnished with crisply-fried parsley.
Time.—To cook the rice, from 1½ to 2 hours. Average Cost, 10d. Sufficient for 5 or 6 persons.
3120.—RICE AU GRATIN.
Ingredients.—6 ozs. of rice, ¾ of a pint of white sauce (see Sauces, No. 222), grated cheese, butter, cayenne, salt and pepper.
Method.—Wash the rice, throw it into a large saucepanful of rapidly-boiling salted water, boil for 12 or 14 minutes, then drain, wash, and dry thoroughly. Make the sauce as directed, and, as soon as the rice is thoroughly cooked and dry, add it to the rice, and season with salt and pepper. Turn it into a shallow baking-dish, or several coquille moulds, sprinkle the top thickly with grated cheese, add a few small pieces of butter, bake in a quick oven until nicely browned, and serve.
Time.—To cook and dry the rice, about 1¼ hours. Average Cost, 10d. Sufficient for 3 or 4 persons.
3121.—RICE CROUSTADES.
Ingredients.—8 ozs. of rice, 1 oz. of butter, 1 quart of water (milk or stock may be substituted), salt and pepper, eggs, breadcrumbs, frying-fat.
Method.—Pick and wash the rice, put it into a stewpan with the cold water, add the butter and a seasoning of salt and pepper, and cook gently until tender, adding more water if necessary, but the preparation must be rather dry. Spread it on a tin or dish, making it not less than 1½ inches in thickness, and, when cold, stamp out into rounds 2 inches in diameter. Coat them with egg and breadcrumbs, fry in hot fat until nicely browned, and drain well. When cool, remove the centre from the top of each croustade by means of a 1¼-inch cutter, and scoop out the greater part of the inside. Egg and crumb them and fry in hot oil or butter. Fill the croustades with mushrooms or minced tomatoes, cauliflower, peas or any other kind of suitable vegetable.
Time.—To cook the rice, from 1 to 1¼ hours. Average Cost, 6d. Sufficient for 4 or 5 croustades.
3122.—RICE CUTLETS.
Ingredients.—4 tablespoonfuls of rice, 1 tablespoonful of finely-chopped onion, 1 bay-leaf, ½ a teaspoonful of finely-powdered mixed herbs, 1 oz. of butter, 3 eggs, breadcrumbs, salt and pepper, 1 quart of milk, or equal parts of milk and vegetable stock, oil or butter for frying.
Method.—Pick, wash and drain the rice, place it in a stewpan with the onion, bay-leaf, herbs, a little salt and pepper, and simmer until the milk is absorbed and the rice tender. When ready, stir in the butter and 2 eggs, cook and stir the mixture by the side of the fire for 4 or 5 minutes, then turn on to a plate. Before it is quite cold form into cutlets, coat with egg and breadcrumbs, and fry in butter or oil until nicely browned.
Time.—2½ hours. Average Cost, 9d. Sufficient for 4 or 5 persons.
3123.—RISOTTO.
Ingredients.—1 teacupful (about 4 ozs.) of Carolina rice, 2 tablespoonfuls of grated Parmesan cheese, 1 small onion finely chopped, 1 pint of vegetable stock or water, salt and pepper, 2 ozs. of butter.
Method.—Wash and dry the rice thoroughly. Heat the butter, fry the onion until lightly browned, then add the rice, and fry it until it acquires a nice brown colour. Put in the stock or water, add salt and pepper to taste, boil rapidly for 10 minutes, and afterwards simmer slowly until the rice has absorbed all the liquid. Stir in the cheese, add more seasoning if necessary, then serve. A little tomato purée or tomato sauce may be added to vary the dish.
Time.—About 1½ hours. Average Cost, 6d. Sufficient for 2 or 3 persons.
3124.—SAVOURY RISSOLES.
Ingredients.—6 tablespoonfuls of mashed potato, 2 tablespoonfuls of breadcrumbs, 1 dessertspoonful of finely-chopped parsley, 1 teaspoonful of finely-chopped onion, 2 yolks of eggs, 1 whole egg and breadcrumbs, butter or frying-fat, salt and pepper.
Method.—Mix the potato, breadcrumbs, parsley, onion, and a liberal seasoning of salt and pepper well together, and moisten with the yolks of eggs, adding a little milk if the mixture appears at all dry. Form into round flat cakes, coat with egg and breadcrumbs, and fry in hot butter or fat until nicely browned.
Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 2 to 3 persons.
Note.—See Savoury Rice Rolls No. 2993; Vermicelli, Croquettes of, No. 2997; and other vegetarian dishes included in Farinaceous Preparations, Chapter XL.
3125.—SAVOURY LENTILS.
Ingredients.—1 quart of lentils, 2 ozs. of butter, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, ½ a pint of white sauce (see Sauces, No. 222), salt and pepper.
Method.—Soak the lentils in tepid water for 3 hours, changing it as it becomes cold. Melt half the butter in a stewpan, lightly fry the onion and add the lentils, previously drained, then cover with warm water, season with salt and pepper, and cook gently for about 2 hours. As soon as the lentils are tender, remove the lid; when the water has evaporated allow the lentils to dry, add the rest of the butter, the white sauce and the parsley, season to taste, toss over the fire until thoroughly hot. Dish up and serve.
Time.—6 hours. Average Cost, 7d. or 8d., exclusive of the sauce. Sufficient for 4 or 5 persons.
3126.—SAVOURY RICE.
Ingredients.—½ a lb. of rice, 1 small onion, 3 tablespoonfuls of grated cheese, 3 tablespoonfuls of tomato sauce, a dessertspoonful of chopped parsley and herbs, cayenne and salt, 2 ozs. of butter.
Method.—Boil the rice in water with the onion chopped finely. When tender and nearly dry, stir in the other ingredients. The rice should be firm enough to make a mound on the dish. Serve hot.
Time.—About ½ an hour. Average Cost, 6d. to 7d. Sufficient for 3 or 4 persons.
3127.—SAVOURY SEMOLINA.
Ingredients.—4 ozs. of semolina, 2 ozs. of grated cheese, 2 ozs. of butter, 1 teaspoonful of made mustard, pepper and salt, cayenne, breadcrumbs, 1 quart of milk.
Method.—Boil up the milk, sprinkle in the semolina, stir and cook for 15 minutes, then add the cheese, butter, mustard and pepper, salt and cayenne to taste. Turn into a buttered gratin dish, or several china scallop shells, sprinkle liberally with breadcrumbs and cheese, and add a few very small pieces of butter. Brown in a hot oven, and serve.
Time.—About ½ an hour. Average Cost, 9d. to 10d. Sufficient for 3 or 4 persons.
3128.—SCOTCH STEW.
Ingredients.—3 tablespoonfuls of pearl barley, ½ a small cabbage or 1 lettuce shredded, ½ a head of celery, 3 onions, 2 carrots, 1 turnip, all cut into large pieces, to which may be added other vegetables in season, salt and pepper to taste.
Method.—Blanch the pearl barley, cover it with fresh water, and simmer gently for ½ an hour. Place all the vegetables, except the cabbage or lettuce, in a stewpan, add the pearl barley and the water in which it was cooked, together with boiling water to barely cover the whole, and season to taste. Boil gently until the vegetables are nearly done, then add the shredded cabbage or lettuce, cook for 10 minutes longer, and serve.
Time.—About 3 hours. Average Cost, 7d. or 8d. Sufficient for 2 or 3 persons.
3129.—SPAGHETTI.
Ingredients.—½ a lb. of spaghetti, 1 oz. of butter, 2 ozs. of grated cheese, ⅓ of a pint of white or tomato sauce (see Sauces, Nos. 223-281), nutmeg, cayenne, salt and pepper.
Method.—Put the spaghetti into boiling salted water, cook rapidly for about 20 minutes, or until tender, and drain well. Stir in the butter, cheese and sauce, add nutmeg, cayenne, salt and pepper to taste, and mix well. The spaghetti may be served in this condition, or, when white sauce is used, it may be browned in the oven in a shallow baking-dish, or china scallop shells.
Time.—About 30 to 40 minutes. Average Cost, 6d. to 7d. Sufficient for 3 or 4 persons.
3130.—TOMATO AND ONION PIE.
Ingredients.—2 Spanish onions, 2 lbs. of firm tomatoes, breadcrumbs, butter and seasoning.
Method.—Peel the onions, cover them with boiling water, let them remain for at least 2 hours, then drain and dry thoroughly, and cut them into slices. Heat up 1 oz. of butter in a frying-pan, and fry the onions until lightly browned. Slice the tomatoes, place them in alternate layers with the onion into a buttered pie-dish, sprinkling each layer lightly with salt and pepper, and liberally with breadcrumbs. Cover the whole with a good layer of breadcrumbs, add a few small pieces of butter, and bake in a moderately hot oven for about 1 hour.
Time.—Altogether, 4 hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 4 or 5 persons.
3131.—VEGETABLE GOOSE.
Ingredients.—½ a lb. of breadcrumbs soaked in cold water, 1 onion, 1 teaspoonful of chopped parsley and herbs, 1 oz. of butter, pepper and salt.
Method.—Squeeze the bread nearly dry, and mash it, mix in the other ingredients, chopped small. Butter a Yorkshire pudding-dish, put in the mixture, and bake in a good oven for about ¾ hour. Serve hot, and cut in squares.
Time.—About 1½ hours. Average Cost, 3d. Sufficient for 2 persons.
3132.—VEGETABLE MARROW, STUFFED.
Ingredients.—1 vegetable marrow. For the forcemeat: 3 or 4 tablespoonfuls of coarsely-chopped mushrooms, 1 tablespoonful of breadcrumbs, 1 oz. of butter, salt and pepper.
Method.—Peel the marrow, cut it in half lengthwise, and remove the seeds. Heat the butter, fry the mushrooms lightly, add the breadcrumbs, and season to taste. Place the hot forcemeat inside the marrow, replace the halves, and fasten them securely with string. Cover with seasoned boiling water, and boil gently for about 20 minutes, or place the preparation in a covered pie-dish with a small quantity of hot water, and bake slowly for ½ an hour. Serve with white or brown sauce.
Time.—45 minutes. Average Cost, 6d. to 8d. Sufficient for 3 persons.
Note.—Marrows may also be stuffed with onion or veal forcemeat.
3133.—VEGETABLE PIE.
Ingredients.—1 onion, 1 carrot, 1 stick of celery, a handful of green peas, ½ an oz. of sago or tapioca, 1 oz. of butter, pepper and salt, a teaspoonful of flour, short crust paste No. 1668 to cover.
Method.—Stew all the above ingredients together in a very little water until they are three parts cooked. They should be cut into small pieces. Then place them in a pie-dish, cover it with a crust like a meat pie, and bake it until the crust is done. The pie may be made of any vegetables that are in season. A few mushrooms or some mushroom powder are an improvement.
Time.—To bake the pie, about ½ an hour. Average Cost, 3d. or 4d., exclusive of the paste. Sufficient for 2 persons.
3134.—VEGETABLE PIE. (Another Method.)
Ingredients.—½ a lb. of boiled macaroni, 3 hard boiled eggs, veal forcemeat made with oil or butter instead of suet, 1 or 2 tomatoes.
Method.—Prepare and slice the eggs and tomatoes, cut the macaroni into pieces, fill into a pie-dish, season well, and finish same as meat pie. Bake until the crust is done.
Time.—To bake the pie, about ½ an hour. Average Cost, 8d. to 10d., exclusive of the paste. Sufficient for 2 or 3 persons.
3135.—WHEATMEAL DUMPLINGS. (See Wholemeal Bread, Fermented, No. 3316, and Norfolk Dumplings, No. 1879.)
Form small pieces of dough (wholemeal or ordinary bread dough) into dumplings, cook them as directed for Norfolk dumplings, and serve with cream and sugar, golden syrup or jam.
Sauces
3136.—BROWN GRAVY.
Ingredients.—2 onions, 1 tablespoonful of flour, ¾ of a pint of hot water, seasoning, 1 oz. of butter or a tablespoonful of oil.
Method.—Chop the onions, fry them brown in the butter, add the flour, which must also brown. Pour in the water, and stir until the mixture thickens, then season it to taste. Any kind of vegetable stock is preferable to water.
3137.—BROWN GRAVY. (Another Method.)
Ingredients.—1 onion, ½ a carrot, ½ a turnip, parsley, herbs, and bay leaf, 1 oz. of butter, 1 pint of water, 1 dessertspoonful of vinegar, a lump of sugar, spice, a teaspoonful of ketchup or other condiment sauce.
Method.—Fry the chopped vegetables in the butter until they are dark brown; add the flour and water, and stir until the mixture boils; then put in the parsley, herbs, vinegar, sugar, spice and seasoning to taste. Simmer by the side of the fire for about 1 hour, strain, and add the ketchup.
Time.—About 1¼ hours. Average Cost, 3d. Sufficient for ½ pint of gravy.
3138.—SHARP SAUCE.
Ingredients.—Salad-oil, 1 onion, 1 tomato, 3 mushrooms, 1 oz. of flour, ¾ of a pint of water, vinegar, sweet herbs, pepper and salt, nutmeg.
Method.—Put in a saucepan 2 tablespoonfuls of oil with the onion, tomato, and mushrooms, all very finely chopped. When nicely browned add the flour, and let it brown also, then ¾ of a pint of water or vegetable stock, and stir the mixture till it boils. Put in 2 tablespoonfuls of vinegar and a few sweet herbs. Simmer for a few minutes; strain and serve.
Time.—About 20 minutes. Average Cost, 3d.
3139.—TOMATO SAUCE.
Ingredients.—6 ripe tomatoes, pepper and salt, water.
Method.—Put the tomatoes in just enough water to prevent their burning, and cook them till soft, either in the oven or over the fire. Rub them through a sieve, then reheat the purée, and add a very little sugar, also salt and pepper to taste.
Time.—½ an hour. Average Cost, 6d.
3140.—TOMATO SAUCE. (Another Method.)
Ingredients.—4 or 6 tomatoes, ½ an oz. of butter, ½ an oz. of flour, ½ a pint of water, seasoning.
Method.—Prepare the tomatoes as in the preceding recipe, or peel and quarter them, removing the core and pips before they are cooked. Make ¼ of a pint of melted butter with the above ingredients, add the tomatoes and the seasoning, give the mixture one boil, and serve. Some persons like to add a flavour of onion, which should be cooked with the tomato and then removed.
Time.—½ an hour. Average Cost, 6d. to 8d.
3141.—WALNUT GRAVY.
Ingredients.—½ a pint of vegetable stock, No. 8, 2 tablespoonfuls of walnut ketchup, salt and pepper.
Method.—Make the stock as directed, strain, season to taste, add the walnut ketchup, and serve. The colour may be improved by the addition of a few drops of caramel.
Time.—Altogether, 1 hour. Average Cost, 1½d. to 2d.
3142.—WALNUT SAUCE.
Ingredients.—2 ozs. of butter, 1½ ozs. of flour, 1 pint of vegetable stock, No. 8, 2 pickled walnuts coarsely chopped, 2 tablespoonfuls of walnut ketchup, salt and pepper.
Method.—Melt the butter, fry in it the flour gently until well browned, and pour in the stock. Stir and boil gently for 10 minutes, then season to taste, add the walnuts and walnut ketchup, and serve. A few drops of caramel may be added to improve the colour.
Time.—From 30 to 40 minutes. Average Cost, 4d. to 5d.
3143.—WHITE SAUCE FOR PUDDINGS.
Ingredients.—1 lemon, 1 teaspoonful of cornflour, 2 tablespoonfuls of milk, ½ a pint of water, 1 teaspoonful of white sugar.
Method.—Peel the lemon thinly, boil the lemon-rind in the water, mix the cornflour with the milk to a smooth paste, and pour on the boiling water. Put it back in the saucepan with the sugar, and let it boil for 10 minutes; add the lemon-juice, and serve.
Time.—15 minutes. Average Cost, 2½d
Farinaceous Foods
3144.—GRISSINI STICKS.
Ingredients.—½ a lb. of fine flour, 2 ozs. of butter, 2 whites of egg, 1 yolk of egg, freezing-salt, milk, salt, cayenne.
Method.—Sieve the flour on to a board, make a well in the centre, add the butter previously creamed until soft and smooth, the well-beaten whites and yolk of egg, a good pinch of salt, and a little cayenne. Work it into a smooth paste, roll out rather thickly, and cut into narrow strips, which must afterwards be rolled with the hand into a round form. Cut the sticks about 4 inches long, brush them over with milk, sprinkle with coarse freezing-salt, and bake for about 10 minutes in a quick oven. Before serving, tie them in small bundles with coloured ribbon. If preferred, these sticks, which are also called "salt sticks," may be made from firm Vienna bread dough, which is rolled out, and completed as described above.
Average Cost.—6d. or 7d. Sufficient for about 30 sticks.
3145.—HOMINY PORRIDGE.
Ingredients.—Hominy, water, a piece of butter.
Method.—Pour boiling water on the hominy over night, and let it stand until morning. Then add more water if necessary, and boil for at least ½ an hour. Stir in the butter just before serving.
Time.—½ an hour. Average Cost, 2d. or 3d. Sufficient for 2 persons.
Note.—Hominy is the inner part of the maize and bears about the same relation to maize-meal that coarsely-ground flour does to whole wheat meal. It is not so nourishing, but being less oily it keeps well, and has not the characteristic flavour of maize-meal, which is unpleasant to some persons.
3146.—HOMINY FRITTERS.
Ingredients.—Cold hominy porridge, fat to fry, flour.
Method.—Cut the cold porridge into slices, about 1 inch thick, flour them lightly on both sides, and fry in a frying-pan with butter or oil. Serve hot.
Time.—10 minutes. Average Cost, uncertain.
3147.—LENTIL PORRIDGE.
Ingredients.—3 ozs. of lentil flour, 1 pint of water, salt, butter.
Method.—Put the flour and salt in a basin, with a little cold water, add the rest of the water boiling, put it on the fire, and boil for 20 minutes. Stir in the butter just before serving. Half lentil and half barley or wheat-flour is preferred by some, and makes a close imitation of the Revalenta Arabica, so much advertised for invalids.
Time.—10 minutes. Average Cost, 1½d. Sufficient for 2 persons.
3148.—MAIZE MEAL PORRIDGE, POLENTA, OR MUSH.
Ingredients.—Indian meal, salt, water.
Method.—Boil the water, sprinkle in the Indian meal with one hand, and stir it with a wooden spoon or spatula. Boil for about 10 minutes. Stir in a piece of butter, and serve hot.
Time.—10 minutes. Average Cost, 2d. or 3d. Sufficient for 2 persons.
Note.—Both yellow and white maize is sold. The yellow, known as polenta in Italy, is the richest in mineral matter and in fat. It must be used quickly or kept in a covered tin, as it very soon absorbs moisture from the air and turns bitter. Maize meal is also sold in packets steam-dried and partially cooked.
3149.—OATMEAL PORRIDGE.
Ingredients.—Oatmeal, salt, water.
Method.—There are several ways of making porridge. The one generally adopted—although by no means the best—is to sprinkle the oatmeal into boiling, slightly salted water with the left hand, meanwhile stirring briskly with a wooden spoon or wooden spatula. When the porridge is thick enough, the stewpan is drawn to the side of the fire, and the contents, slowly cooked from 20 to 30 minutes, being occasionally stirred to prevent it sticking to the bottom of the pan. A better method is to soak 4 oz. of oatmeal in 1½ pints of cold water overnight, and in the morning strain the water into a stewpan, and when boiling add the oatmeal, and salt to taste. Twenty minutes' gentle simmering will sufficiently cook it, and it must be well stirred during the process. Probably the best plan of all is to use a water-jacketed saucepan for making porridge, for it is always desirable to have oatmeal thoroughly cooked, and as the water in the outer pan obviates the necessity of frequent stirring, the porridge may, with little trouble, be cooked for 2 or 3 hours on the previous day, and reheated when required; a pinch of salt should always be added to the porridge. There are 3 varieties of oatmeal—coarse, medium, and fine; any kind may be used for making porridge, but coarse oatmeal is generally preferred.
3150.—OATMEAL SCONES.
Ingredients.—Cold oatmeal porridge, flour.
Method.—Into the cold porridge knead as much flour as will enable it to be rolled out ¾ of an inch thick. Cut in 3-cornered pieces, and bake on a greased griddle or in the oven. Serve hot, split, and buttered.
Time.—To bake, from 20 to 25 minutes. Average Cost, uncertain.
3151.—PEASE BROSE.
Ingredients.—Prepare and cook as maize meal porridge, No. 3148, using about 2 tablespoonfuls of pease meal, rather less than ½ a pint of water, 1 oz. of butter, and salt.
3152.—PEA FRITTERS.
Ingredients.—Cold brose, or lentil porridge, breadcrumbs, herbs, onions, seasoning, flour, frying-fat.
Method.—Mix with the cold porridge about its own bulk in breadcrumbs. Add a little chopped onion and sweet herbs, and seasoning to taste. Shape the preparation into flat cakes, flour them, and fry a nice brown in the frying-pan.
Time.—10 minutes Average Cost, uncertain.
3153.—POLENTA AND CHEESE.
Ingredients.—Cold maize-meal porridge, butter or oil, grated cheese, salt and cayenne.
Method.—Cut the cold polenta into square or oblong pieces about ¾ of an inch thick. Arrange them on a flat dish, or a pie-dish, in layers, with grated cheese between and over the top. Put a few pieces of butter over, and bake till brown in a good oven. Serve hot. Time.—½ an hour. Average Cost, uncertain.
3154.—WHEAT-MEAL PORRIDGE.
Ingredients.—Wheat meal coarsely-ground, water.
Method.—Proceed as directed for Oatmeal, No. 3149.
Puddings and Pastry
It is unnecessary to repeat any recipes for butter pastry. All those in the chapter on puddings and pastry are suitable.
Nor is there any difficulty in selecting puddings made from vegetable products. The only peculiarity that might be said to belong to vegetarian puddings, as a class, is that they are more solid and satisfying than puddings that are often thrown in as a luxury, rather than as a food, at the end of a repast of meat.
In strict vegetarian cookery suet is replaced by one of the nut butters, now so plentiful on the market. In Italy and Corsica a flour made from dried chestnuts is much used. It is of a dark-brown colour, and richly nitrogenous. Carefully used, it makes excellent puddings and cakes.
3155.—GINGERBREAD PUDDING.
Ingredients.—½ a lb. of flour, ½ a lb. of treacle, 2 ozs. of butter, 1 teaspoonful of baking-powder, ½ a teaspoonful of ground ginger, 1 egg, salt.
Method.—Mix the baking-powder and ginger with the flour, rub in the butter, add the treacle and the egg, well beaten, and mix all together; flour a pudding cloth, put in the mixture, and boil for 1½ hours. Serve with butter sauce.
Time.—2 hours. Average Cost, 6d. to 7d. Sufficient for 2 or 3 persons.
3156.—MINCE-MEAT.
Ingredients.—6 lemons, ½ a lb. of apples, 1 lb. of raisins, weighed when picked and stoned; 1 lb. of currants, 1 lb. of sugar, ½ a lb. of fresh butter, 2 ozs. of candied citron, 2 ozs. of candied orange, 1½ saltspoonfuls of cayenne, 1 teaspoonful of mace, one teaspoonful of cinnamon, almond essence.
Method.—Grate off the lemon-rind, cut the lemons in two, and squeeze out the juice, boil the rinds in spring water till tender, but not soft, changing the water 4 or 5 times to take out the bitterness, and putting a large teaspoonful of salt in the water in which they are first boiled. When done, drain the water from them, and take out the seeds and inner skins, then chop them with the raisins in a wooden bowl; when finely-chopped add the currants, sugar, and apples (previously prepared as for sauce), the grated rind of the lemons, the juice, a ½ saltspoonful of cayenne pepper, a small teaspoonful of mace, a small teaspoonful of cinnamon, 12 or 15 drops of almond flavour, the candied orange and citron cut in thin slices, and lastly, the butter melted and stirred well in.
Average Cost.—2s. 2d.
3157.—PASTRY WITHOUT BUTTER.
Ingredients.—1 lb. of flour, 1 teaspoonful of baking-powder, a small wineglassful of salad-oil, water.
Method.—Mix the flour and baking-powder. Add the oil to cold water, and stir the paste to a proper consistency for rolling. Fold it over and roll it out 2 or 3 times, place on a baking tin, and bake immediately.
3158.—PLUM PUDDING. (Fr.—Pouding de Noël.)
Ingredients.—½ a lb. of flour, ½ a lb. of currants, ½ a lb. of sultanas, 4 ozs. of butter, 3 eggs, the grated rind of a lemon, nutmeg, 1 teaspoonful of baking-powder.
Method.—Mix the powder with the flour, rub in the butter, and add the currants and raisins, the lemon-peel finely grated, a little nutmeg, and the eggs well beaten. Put it in a buttered basin, boil or steam for 4 hours, and serve with white sauce.
Time.—5 hours. Average Cost, 1s. 2d. Sufficient for 1 large pudding.
Note.—The foregoing recipes are based on strict vegetarian principles. Vegetarians whose diet includes milk and eggs will find many useful dishes among the recipes for Vegetables in Chapter XXX. See Asparagus, French Style, No. 1446; Asparagus with Eggs, No. 1445; Asparagus Rolls, No. 1450; Broad Beans with Spanish Sauce, No. 1458; Ragoût of Celery, No. 1490; Stuffed Cucumbers, No. 1505; Cucumbers with Eggs, No. 1501; Leeks with Poached Eggs, No. 1522.