Mrs. Beeton's Book of Household Management/Chapter XLV

by Isabella Beeton

RECIPES FOR INVALID COOKERY

 

CHAPTER XLV

 

Liquid Foods, Broths and Soups, Fish and Meat Dishes, Jellies, Puddings, Beverages, Peptonized Foods and Diabetic Foods.

3159.—BEEF TEA FOR CONVALESCENTS.

Ingredients.—1 lb. of gravy beef, 1 pint of cold water, ½ a teaspoonful of salt.

Method.—Remove the fat, shred the meat finely, as in the following recipe, or pass it through a mincing machine. Place it in an earthenware jar, add the water and salt, and cover closely. Place the jar in a saucepan of boiling water, or in a slow oven, and cook for 3 hours, stirring occasionally. Strain, remove carefully all traces of grease, and serve.

Time.—3 hours. Average Cost, 7d.

3160.—BEEF TEA FOR CONVALESCENTS. (Another Method.)

Ingredients.—1 lb. of gravy beef, 1 pint of cold water, 2 slices of carrot, 1 small slice of turnip, 1 slice of onion, 1 or 2 sprigs of parsley, 1 bay-leaf, 4 peppercorns, ¼ of a teaspoonful of salt.

Method.—Remove the fat, cut the meat into small pieces, or pass it through a mincing machine. Put the meat, water, vegetables, and flavouring ingredients into a jar with a close-fitting lid, and cook in a very slow oven for 3 hours. Strain, remove every particle of grease, season to taste, and serve.

Time.—3 hours. Average Cost, 7½d.

3161.—BEEF TEA FOR INVALIDS.

Ingredients.—1 lb. of lean juicy beef, 1 pint of cold water, ¼ of a teaspoonful of salt.

Method.—Remove all fat and skin, cut the meat into fine shreds, place it with the salt and water in a basin, and soak for 20 minutes. Turn it into a stewpan, heat very gently, and stir slowly until the liquid turns a rich red-brown and the meat becomes white, then strain through a fine strainer. Remove every particle of grease by repeatedly drawing white blotting paper or tissue paper over the surface, and serve. Great care must be taken to keep the beef-tea below simmering point, otherwise the albumen will harden and form brown particles. The clear liquid, which alone can be given in serious cases, will thus be deprived of its chief nourishing constituent, and must therefore be regarded as a stimulant only.

Time.—½ an hour. Average Cost, 10d. to 1s.

3162.—BEEF TEA, RAW.

Ingredients.—2 ozs. of lean, juicy beef, 2 tablespoonfuls of cold water, a pinch of salt.

Method.—Cut off all skin and fat, shred the meat finely, pour over it the water, add the salt, cover and let it stand for at least 2 hours. When ready to use strain into a coloured glass, and season to taste. This variety of beef tea is more easily digested than any other, in consequence of the albumen being contained in an uncooked and therefore soluble condition.

Time.—2 hours. Average Cost, 1½d.

3163.—BEEF TEA, WHOLE.

Ingredients.—1 lb. of gravy beef, 1 pt. of cold water, ½ a teaspoonful of salt.

Method.—Remove all fat, shred the meat finely, and as soon as it is shredded put it into the water, in which the salt should be previously dissolved. Let it stand covered for ½ an hour, then heat slowly, and cook as gently as possible until the liquid turns a rich reddish-brown, and the meat becomes white. Strain, pound the meat thoroughly in a mortar, and pass it through a wire sieve. Stir the pounded meat into the beef tea, season to taste, and serve.

Time.—1¼ hours. Average Cost, 7d.

3164.—BEEF TEA AND EGG.

Ingredients.—¼ of a pint of beef tea, 1 yolk of egg, salt, toasted bread.

Method.—Beef tea, veal tea, mutton tea, or diluted beef essence may be employed in this preparation. Beat the yolk of egg in a teacup, season lightly with salt, and if allowed, add a little pepper. Heat the beef tea, but do not allow it to boil, and pour it over the yolk of egg, stirring briskly meanwhile. Serve with thin strips of toast.

Time.—10 minutes. Average Cost, 4d.

3165.—BEEF TEA WITH OATMEAL.

Ingredients.—½ a pint of good beef tea, 1 tablespoonful of well-cooked oatmeal, salt and pepper, toasted bread.

Method.—The oatmeal when cooked should have the consistency of thick porridge. Heat the beef tea, stir in the prepared oatmeal, season to taste, and serve with thin strips of toasted bread.

Time.—10 minutes. Average Cost, 6d.

3166.—BEEF TEA WITH SAGO AND CREAM.

Ingredients.—1 pint of beef tea, ⅛ of a pint of cream, ¼ of a pint of water, 1 oz. of sago, the yolk of 1 egg.

Method.—Blanch the sago carefully, and simmer it gently in the water until well cooked. Add the beef tea and cream, heat to 140° F., then pour in the well-beaten yolk of egg, and stir by the side of the fire until it is sufficiently cooked, keeping the preparation at the above-mentioned low temperature, to avoid coagulating the albumen in the beef tea.

Time.—½ an hour. Average Cost, 1s. 2d.

3167.—BEEF AND SAGO BROTH.

Ingredients.—1 lb. of gravy beef, 1 quart of cold water, ½ an oz. of fine sago, 1 yolk of egg, 2 tablespoonfuls of cream or milk, ½ a teaspoonful of salt.

Method.—Trim off all skin and fat, and cut the meat into small pieces. Put them into a stewpan with the water and salt, cover closely, and cook gently for 3 hours, skimming occasionally. Strain into a basin; when cold remove every particle of fat, then replace in the stewpan and re-heat. When boiling sprinkle in the sago and cook until clear, stirring meanwhile. Beat the yolk of egg and cream together, strain into the soup, stir and cook by the side of the fire for 2 minutes longer, but take care the preparation does not boil or the egg may curdle. Season to taste, and serve with thin strips of well-toasted bread.

Time.—Altogether 5 or 6 hours. Average Cost, 10d.

3168.—BEEF ESSENCE.

Ingredients.—1 lb. of lean juicy beef, salt and pepper.

Method.—Trim off all fat and skin, and place the beef in a jar without any water. Cover with a close-fitting lid, over which tie 2 or 3 folds of greased paper. Place the jar in a saucepan of boiling water, and cook slowly for at least 3 hours. Strain, press all the liquid from the meat, and season to taste. This preparation, being highly concentrated, should be served in small quantities.

Time.—3 hours. Average Cost, 1s.

3169.—BEEF JUICE.

Ingredients.—½ a lb. of lean juicy beef-steak, salt and pepper.

Method.—Remove all fat, and grill the steak quickly on both sides over a clear fire until slightly cooked. Cut it into strips, press out the juice with a lemon squeezer into a hot cup, season to taste, and serve.

Time.—To grill the steak, 8 to 10 minutes. Average Cost, 7d. or 8d.

3170.—BEEF TEA CUSTARD.

Ingredients.—¼ of a pint of good beef tea, the yolks of 2 eggs, the white of 1 egg, salt.

Method.—Beat the yolks and white thoroughly together, pour on to it the beef tea, and season to taste. Have ready a well-buttered cup, pour in the preparation, cover with a buttered paper, and stand the cup in a stewpan containing a little boiling water. Steam very gently for about 20 minutes, then turn out carefully. Serve either hot or cold, or cut into dice, and serve in broth or soup.

Time.—20 minutes. Average Cost, 5d. or 6d.

3171.—CALF'S FOOT BROTH.

Ingredients.—1 calf's foot, 3 pints of water, or equal parts of milk and water, lemon-rind, salt, sugar, yolks of eggs.

Method.—Stew the foot in the water, or milk and water, for 3 hours, then strain into a basin. When cold, remove the fat, re-heat the broth with 2 or 3 strips of lemon-rind, which must be removed as soon as the broth is sufficiently flavoured. Add salt and sugar to taste, and to each ½ pint allow 1 yolk of egg. Stir by the side of the fire until the broth thickens, but do not let it boil, or it may curdle. Free it from any particle of fat and serve.

Time.—6 or 7 hours. Average Cost, 10d. to 1s. Sufficient for 1½ pints of broth.

3172.—CHICKEN BROTH.

Ingredients.—1 chicken or a small fowl, 1 oz. of rice, 1 quart of water, 1 carrot, 1 onion sliced, 1 strip of celery sliced, 2 cloves, 1 small blade of mace, finely-chopped parsley.

Method.—Place the chicken in a stewpan with the water, vegetables and spices tied in muslin, simmer gently for 2 hours, then remove the chicken and strain the liquor. Cut the carrot into fancy shapes, and cut the breast into dice. Re-heat the broth, season to taste, add the rice previously boiled, the chicken dice, prepared carrot and parsley, and serve.

Time.—2¼ hours. Average Cost, 2s. 9d. to 3s.

3173.—CHICKEN SOUP.

Ingredients.—1 chicken or small fowl, 2 yolks of eggs, 3 tablespoonfuls of cream, 1 dessertspoonful of ground rice or crême de riz, 1 small onion, 1 small blade of mace, 3 pints of cold water, salt.

Method.—Divide the chicken into small pieces, break the bones, put both into a stewpan with the water, add ½ a teaspoonful of salt, and bring to the boil. Remove any scum there may be, put in the mace and onion, cover closely, and simmer gently for 4 hours, skimming occasionally. Strain and put aside until quite cold, then remove every particle of fat, replace in the stewpan, and bring to boiling point. Mix the ground rice smoothly with a little cold milk, stir it into the stock, and simmer gently for 6 or 7 minutes. Beat the cream and yolks of eggs together, add them to the soup, and stir by the side of the fire for 2 or 3 minutes, but the soup must not boil or the eggs may curdle. Season to taste, and serve.

Time.—8 or 9 hours. Average Cost, 3s. to 3s. 3d.

3174.—CHICKEN AND RICE SOUP.

Ingredients.—1 pint of chicken stock, ½ a pint of cream, 2 tablespoonfuls of rice, salt.

Method.—Simmer the rice and stock together very gently for 1½ hours, then strain and return the stock to the stewpan. Add the cream, season lightly with salt, and a little pepper if allowed, bring to boiling point, and serve with thin strips of toasted bread.

Time.—2¼ hours. Average Cost, 3s. to 3s. 3d.

3175.—CHICKEN ESSENCE.

Ingredients.—1 chicken or ½ a fowl, ¼ of a pint of cold water, salt.

Method.—Cut the meat from the bones, break the latter into small pieces, and shred the meat coarsely. Place the bones at the bottom of a fireproof earthenware jar, lay the chicken meat on the top of them, sprinkle lightly with salt, and add the water. Cover closely, stand the jar in a saucepan of boiling water or in a cool oven, and cook gently for at least 5 hours. When cooked, strain and press out all the liquid and remove every particle of grease by drawing blotting or tissue paper repeatedly over the surface. Season to taste, and serve in small quantities.

Time.—5 hours. Average Cost, 1s. 6d. to 2s. 6d.

3176.—EEL BROTH.

Ingredients.—½ a lb. of eel, 3 pints of cold water, ½ a small onion, 2 or 3 sprigs of parsley, 1 bay-leaf, 2 cloves, salt and pepper.

Method.—Wash, clean and skin the eel, then cut it into small pieces, and put them in a stewpan. Add the water, onions, parsley, bay-leaf, cloves, and a little salt and pepper, and simmer gently for 1½ hours, skimming when necessary. Strain into a basin, let it stand until cold, and remove every particle of fat. Re-heat in small quantities as required.

Time.—1½ hours. Average Cost, 9d.

3177.—FISH SOUP.

Ingredients.—1 lb. of whiting, plaice, cod or other white fish, 1 quart of water, 1 gill of milk, ½ a gill of cream, 1 oz. of butter, 1 oz. of flour, 2 yolks of eggs, 3 slices of carrot, ½ a very small onion, 2 or 3 sprigs of parsley, 1 very small blade of mace, ½ a teaspoonful of lemon-juice, salt and pepper.

Method.—Cut the fish and its bones into small pieces, place it in a stewpan with the water, carrot, onion, parsley, mace and a little salt, simmer gently for 20 minutes, then strain. Melt the butter in a stewpan, stir in the flour, add the stock and milk, bring to the boil, stirring meanwhile, and simmer for 4 minutes. Beat the yolks of eggs and cream together, strain them into the soup, stir by the side of the fire for 2 or 3 minutes, but do not allow the soup to boil, or the eggs may curdle. Add the lemon-juice, season to taste, and serve.

Time.—35 minutes. Average Cost, 1s. 2d. to 1s. 4d.

3178.—LAMB'S HEAD BROTH.

Ingredients.—1 lamb's head, 3 pints of cold water, 1 oz. of pearl barley or rice, 1 small onion, 1 small carrot, ½ a very small turnip, ½ a teaspoonful of finely-chopped parsley, pepper and salt.

Method.—Split the head in halves, wash it well, then tie it together with string. Place it in a stewpan with the water and about ½ a teaspoonful of salt, bring to boiling point and skim well. If pearl barley is used blanch it, otherwise it will spoil the colour of the broth, and cut the vegetables into tiny dice. Simmer the broth very gently for 1 hour, then add the pearl barley or rice, and vegetables, and continue the slow cooking for 2 hours longer. Strain, skim well, season to taste, and serve. If desirable, the vegetables may be omitted. On the other hand, when meat and vegetables are allowed, the latter should not be added to the soup until ½ an hour before serving; and some of the meat should be cut into small dice and served, with the vegetables, in the soup.

Time.—3½ hours. Average Cost, 1s.

3179.—MUTTON BROTH.

Ingredients.—1 lb. of scrag-end of mutton, 1 quart of water (cold), 1 tablespoonful of rice, 1 teaspoonful of chopped parsley, salt and pepper.

Method.—Remove all fat, cut the mutton into small joints, and put it and the water and salt into a stewpan. Bring to the boil, skim well, then cover and simmer gently for 3 hours, adding the rice about ½ an hour before serving. When ready, take out the meat and bones, cut the former into tiny dice, replace in the broth, add the parsley, season to taste and serve. If preferred, the broth may be strained and simply served with the chopped parsley.

Time.—3½ hours. Average Cost, 6d.

3180.—MUTTON BROTH. (Another Method.)

Ingredients.—1 lb. of scrag end of the neck of mutton, 1 oz. of pearl barley, 1 small carrot, 1 small onion, 1 strip of celery, ¼ of a teaspoonful of finely-chopped parsley, salt and pepper, 1 quart of water.

Method.—Trim the mutton into neat pieces, and remove all the fat, cut the carrot and onion into fine strips, and blanch the barley. Simmer the meat and vegetables in the water for 2 hours, season lightly with salt and pepper, and add the pearl barley about ½ an hour before serving. Place the parsley in a soup tureen, also some neatly cut pieces of the cooked meat, pour the broth upon it, and serve hot.

Time.—2 hours. Average Cost, 9d.

3181.—MUTTON, ESSENCE OF.

Ingredients.—1 lb. of lean mutton, 1 gill of water, salt and pepper.

Method.—Cut away every particle of fat, shred the meat finely, and place it in a jar with the cold water. Cover closely, place the jar in a saucepan of boiling water or in a cool oven, and cook gently for at least 2 hours. Strain and press all the liquid from the meat, and add salt and pepper to taste. This preparation being highly concentrated, should be administered in small quantities.

Time.—2¼ hours. Average Cost, 10d.

3182.—MUTTON TEA.

Ingredients.—½ a lb. of lean mutton, ½ a pint of water, ¼ of a teaspoonful of salt.

Method.—Mutton tea is less generally employed than beef tea, but it is a useful means of varying the diet, and it is both light and easily digested. For invalids it should be prepared as directed for Beef Tea for Invalids (No. 3161); but a more savoury and palatable preparation for convalescents may be made by gently stewing the meat for 2 or 3 hours (see Beef Tea for Convalescents, No. 3159).

Time.—½ hour. Average Cost, 5d.

3183.—OXTAIL SOUP.

Ingredients.—1 oxtail, 2 quarts of cold water, 1½ ozs. of butter, 1 small onion, 1 dessertspoonful of vermicelli, salt and pepper.

Method.—Divide the oxtail at the joints, trim off all the fat, then blanch and dry it well. Melt the butter in a stewpan, fry the oxtail, turning it frequently that all parts may be equally browned, then drain off the butter. Add the water, onion, salt and pepper, bring to boiling point and skim well, then cover closely and simmer gently for 4 hours. Strain; when quite cold remove every particle of fat and re-heat the soup. When quite boiling sprinkle in the vermicelli, cook until clear, then, if allowed, add some of the nicest pieces of the tail, season to taste, make thoroughly hot, and serve.

Time.—8 or 9 hours. Average Cost, 2s. 3d. to 2s. 9d

3184.—OYSTER SOUP.

Ingredients.—1 whiting, 6 sauce oysters, 1 pint of milk, ½ a pint of water, 3 slices of carrot, ½ a very small onion, 2 or 3 sprigs of parsley, 1 bay-leaf, 1 small blade of mace, 6 peppercorns. For the liaison: 1 oz. of butter, 1 oz. of flour, 1 yolk of egg, 1 gill of cream, lemon-juice, salt and pepper.

Method.—Cut the whiting, with its bone, into small pieces, put them into a stewpan with the milk, water, carrot, onion, parsley, bay-leaf, mace, peppercorns and a little salt, and simmer gently for ½ an hour. Meanwhile blanch the oysters in their own liquor, then strain and add it, with the beards, to the contents of the stewpan, and cut the oysters in quarters and put them aside until wanted. Melt the butter in a stewpan, stir in the flour, add the strained fish stock, stir until boiling, and cook for 3 or 4 minutes. Beat the yolk of egg and cream well together, strain into the soup, and stir by the side of the fire for a few minutes, taking care that the soup does not boil. Add the prepared oysters, a few drops of lemon-juice, season to taste, and serve.

Time.—¾ of an hour. Average Cost, 1s. 10d.

3185.—TAPIOCA CREAM SOUP.

Ingredients.—1 pint of chicken or veal broth, 2 yolks of eggs, ¼ of a pint of cream, 1 tablespoonful of crushed tapioca, salt and pepper.

Method.—Bring the broth to boiling point, sprinkle in the tapioca and simmer gently until quite clear. Beat the yolk of egg and cream well together, strain into the soup, and stir by the side of the fire for 2 or 3 minutes to cook the egg, but do not let it boil, or it will curdle. Season to taste and serve.

Time.—15 minutes. Average Cost, 1s. 6d. to 1s. 9d.

Fish

3186.—CUTLETS OF COD.

Ingredients.—Thin slices of cod, lemon-juice, brown bread, butter.

Method.—Divide each slice of cod into small cutlets, place them on a greased baking-tin, and sprinkle them lightly with salt, pepper and lemon-juice. Cover with a buttered paper, and bake in a moderate oven for about 10 minutes. Serve the fish with slices of lemon, the liquor that has come from it in cooking, also thin slices of brown buttered bread.

Time.—10 minutes. Average Cost, 8d. per lb.

3187.—FISH CAKES.

Ingredients.—¼ of a lb. of cooked fish, 2 ozs. of mashed potatoes, ½ an oz. of butter, 1 yolk of egg, pepper and salt, egg and breadcrumbs, frying fat.

Method.—Remove all skin and bone and chop the fish finely. Melt the butter in a stewpan, add the fish and potato, salt and pepper to taste, and stir in the yolk of egg. Cook over the fire until the mixture adheres, forming a ball, then turn on to a plate. When cold, form into cakes, brush over with beaten egg, coat carefully with breadcrumbs, and fry in hot fat. Drain well, and serve on a dish paper garnished with fried parsley.

Time.—1½ hours. Average Cost, 6d.

3188.—FISH EGGS (SCRAMBLED).

Ingredients.—3 eggs, 3 ozs. of finely-flaked cooked white fish, 2 ozs. of butter, 1 tablespoonful of cream or milk, salt and pepper, buttered toast.

Method.—Beat the eggs, add the cream or milk, and season to taste. Heat the butter in a stewpan, put in the fish, and let it become thoroughly hot, then add the eggs. Cook slowly and stir continuously until the mixture begins to thicken, then pile it on the hot toast, and serve at once.

Time.—About 10 minutes. Average Cost, 9d. Sufficient for 2 persons.

3189.—FISH PUDDING.

Ingredients.—½ a lb. of cooked fish, ¼ of a lb. of mashed potato, 1 oz. of butter, 1 egg, 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pepper and salt.

Method.—Remove the bones and skin from the fish, and break it into fine flakes. Melt the butter in a stewpan, add the potato, fish, well-beaten egg, milk and parsley, season to taste, and stir the mixture over the fire for 3 or 4 minutes. Have ready a well-buttered mould or pie-dish, pour in the mixture, and bake in a moderate oven for about ½ an hour. Turn out on to a dish paper, garnish with parsley and lemon, and serve.

Time.—1 hour. Average Cost, 9d.

3190.—FISH PUDDING (Another Method.)

Ingredients.—½ a lb. of fish, either cooked or uncooked, 2 ozs. of butter, 1 oz. of breadcrumbs, 1 egg, ½ a teaspoonful of chopped parsley, ½ a gill of milk, pepper and salt.

Method.—Remove all skin and bone, separate the fish into flakes, and pound it well in a mortar. Add the butter gradually, and when quite smooth mix in the egg, milk, parsley and breadcrumbs. Season to taste, turn into a well-greased pudding basin or mould, and cover with a buttered paper. Place the mould or basin in a saucepan containing boiling water, cover closely, and steam very gently for about 1 hour. Turn out carefully on a hot dish, and serve with a good white sauce.

Time.—1½ hours. Average Cost, 8d. to 1s.

3191.—FISH QUENELLES. (Fr.—Quenelles de Poisson.)

Ingredients.—3 ozs. of whiting or other white fish, 1 oz. of butter, 1 egg, 1 tablespoonful of breadcrumbs, 1 tablespoonful of milk, pepper and salt.

Method.—Mix the butter, milk, and breadcrumbs well together in a stewpan by the side of the fire, and let the mixture cool. Pound the fish in a mortar, add the bread mixture and the egg, and, when well mixed, pass the whole through a sieve. Form into quenelles (see Quenelles of Veal, No. 757), poach for 10 minutes in boiling stock or milk, then strain and serve with white sauce poured over and round.

Time.—1 hour. Average Cost, 6d. or 7d. Sufficient for 4 or 5 quenelles.

3192.—FISH SOUFFLÉ. (Fr.—Soufflé de Poisson.)

Ingredients.—½ a lb. of white fish freed from skin and bone, 2 ozs. of flour, 2 ozs. of butter, 3 eggs, 1 gill of fish stock or milk, ½ a gill of cream.

Method.—Melt the butter, stir in the flour, add the milk or stock, cook thoroughly, then turn the panada on to a plate to cool. Pound the fish in a mortar, adding gradually the panada, 1 whole egg, and 2 yolks of eggs. Season to taste, pass the mixture through a fine sieve, then stir in the cream, and the whites of eggs previously whisked to a stiff froth. Have ready a well-buttered soufflé-tin, provided with a band of buttered paper to support the soufflé when it rises above the level of the tin, pour in the preparation, and steam gently from 45 to 50 minutes. Serve with a good fish sauce (see Sauces).

Time.—1½ hours. Average Cost, 1s. to 1s. 3d.

3193.—FISH SOUFFLÉ. (Another Method.)

Ingredients.—1 whiting, 1 oz. of flour, ½ an oz. of butter, 2 eggs, ½ a gill of milk or water, pepper and salt.

Method.—Free the fish from skin and bone. Melt the butter, stir in the flour, add the milk, and cook until the panada leaves the sides of the pan quite clean. Pound the fish, panada and yolks of the eggs well together, season to taste, and pass the mixture through a fine sieve. Beat the eggs stiffly, stir them lightly into the preparation, then turn it into a soufflé-tin prepared as directed in the preceding recipe, and steam gently from 35 to 40 minutes. If preferred, the mixture may be steamed for 15 minutes in dariol moulds. Serve with a good white sauce poured over or round.

Time.—1¼ hours. Average Cost, 8d.

3194.—FRICASSEE OF FISH.

Ingredients.—½ a lb. of white fish, ¾ of a pint of cold water, 1 small blade of mace, 2 or 3 sprigs of parsley, a pinch of grated nutmeg. For the sauce: ½ an oz. of butter, ½ an oz. of flour, 1 gill of fish stock, ½ a gill of milk, 1 teaspoonful of lemon-juice.

Method.—Simmer the fish with the mace, parsley, nutmeg, and a little salt in the water until three-quarters cooked, then strain off the liquor and break the fish into flakes. Melt the butter in a stewpan, stir in the flour, add 1 gill of the fish liquor and the milk, and boil for 3 or 4 minutes. Season to taste, add the lemon-juice and fish, make thoroughly hot, and serve. Cooked fish may be used, in which case the fish stock should be prepared from the bones and skin.

Time.—20 minutes. Average Cost, 6d. to 8d.

3195.—OYSTERS, STEWED.

Ingredients.—12 oysters, 1 oz. of butter, ½ an oz. of flour, 1 yolk of egg, ½ a gill of milk (about), ¼ of a gill of cream, 1 teaspoonful of lemon-juice, a small blade of mace, salt and pepper.

Method.—Blanch the oysters in their own liquor, then strain and add to it enough milk to increase the quantity to ½ a pint. Melt the butter in a stewpan, stir in the flour, add the mace, mixed liquor and milk, and boil from 2 or 3 minutes. Beat the cream and yolk of egg well together, strain them into the sauce, and stir by the side of the fire for 3 or 4 minutes to cook the egg, but do not let it boil or it will curdle. Beard the oysters, cut them into halves or quarters, and stir them into the sauce. Season to taste, add the lemon-juice, remove the mace, and serve.

Time.—20 minutes. Average Cost, 2s.

3196.—SOLE, GRILLED.

Ingredients.—1 medium-sized sole, butter, salt and pepper.

Method.—Trim the sole, and wipe it thoroughly with a damp cloth. Rub it over with a little salt and pepper, and coat it completely with liquid butter. Place the sole on a scrupulously clean well-buttered grill, and cook over or in front of a clear fire, turning it occasionally during the process. Serve on a dish paper, garnish with parsley and lemon. If allowed, a good white or other suitable sauce may accompany the dish.

Time.—10 minutes. Average Cost, 1s. to 1s. 6d.

3197.—SOLE, FRIED FILLETED.

Ingredients.—1 sole, 1 egg, breadcrumbs, 1 dessertspoonful of flour, salt and pepper, frying-fat.

Method.—Loosen the skin all round the sole, then take firmly hold of it at the tail and tear it upwards towards the head. To fillet, make an incision down the centre of the backbone and round the fins with a sharp knife, insert the knife in the centre slit, and with short sharp strokes remove each fillet, keeping the knife pressed close to the bone during the process. Season the flour with pepper and salt, and dip in each fillet to dry and season it. Coat each fillet carefully with egg and breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve on a dish paper, garnished with parsley and slices of lemon. Plaice is filleted in the same way, except that the upper white skin is left on the fish, but the under dark skin should be removed.

Time.—To fry the fish, about 8 minutes. Average Cost, 1s. 9d. to 2s. per lb.

3198.—SOLE, SOUCHET OF.

Ingredients.—1 sole, ½ a small carrot, ¼ of a finely-chopped shallot, 2 or 3 sprigs of parsley, 6 peppercorns, 1 blade of mace, salt, lemon-juice, ¼ of a pint of water.

Method.—Skin and fillet the sole, and roll up the fillets with the skin side of the fish inside the roll. Simmer the peppercorns, mace and parsley in the water for 10 minutes, then strain and return it to the stewpan. Add the shallot and the carrot, cut into the finest shreds, and cook gently until the vegetables are tender. Put in the prepared fish, add salt to taste, and a little pepper, if necessary. Simmer gently for about 10 minutes, then add a few drops of lemon-juice, and serve.

Time.—½ an hour. Average Cost, 1s. 3d. to 1s. 9d.

3199.—SOLE, STEAMED. (See Whiting, Steamed, No. 3202.)

3200.—WHITING CREAM.

Ingredients.—1 whiting, which should weigh 4 ozs. when freed from skin and bone, 1 oz. of flour, ½ an oz. of butter, 1 yolk of egg, ½ a gill of milk, ½ a gill of cream, pepper and salt.

Method.—Melt the butter in a stewpan, stir in the flour, add the milk, cook until the panada leaves the sides of the pan and forms a compact mass round the bowl of the spoon, then turn on to a plate to cool. Pound the fish in a mortar until smooth, adding the panada, egg, and a little seasoning, and pass the mixture through a fine sieve. Whip the cream slightly, stir it lightly into the preparation, which afterwards turn into a well-buttered soufflé mould. Cover with a buttered paper, steam gently from 40 to 45 minutes, then turn out and serve, either plain or with a white fish sauce poured over and round.

Time.—1¼ hours. Average Cost, 9d.

3201.—WHITING, BOILED.

Ingredients.—1 whiting, 1 dessertspoonful of vinegar or 1 teaspoonful of lemon-juice, ½ a teaspoonful of salt.

Method.—Remove the skin and truss the whiting with its tail in its mouth. Have ready a stewpan containing just enough hot, but not boiling water, to barely cover the fish, add the vinegar or lemon-juice and the salt, put in the whiting, and cook very gently for 7 or 8 minutes, keeping the water just below simmering point. Observe the cracking of the skin, which is a sure indication that the fish is sufficiently cooked. Drain well, and serve on a folded serviette garnished with parsley and slices of lemon. If allowed, parsley or white sauce should accompany the dish. A sole may be boiled in the same way, but a small fish kettle should be used and the sole laid flat upon the strainer.

Time.—7 or 8 minutes. Average Cost, 4d.

3202.—WHITING, STEAMED.

Ingredients.—1 whiting, ½ an oz. of butter, ½ an oz. of flour, lemon-juice, 1 gill of milk, salt and pepper.

Method.—Skin the whiting and truss it with its tail in its mouth. Place it in a well-buttered soup plate, sprinkle it lightly with salt, pepper and lemon-juice, and cover with a buttered paper. Have ready a saucepan containing boiling water, place the plate on the top of it, and cover with another plate or the lid of the saucepan. Cook from 30 to 35 minutes, turning the fish once during the process. Blend the flour and butter, add the milk, stir till boiling, and cook for about 10 minutes. Season with salt and pepper, add lemon-juice to taste, pour over the whiting, and serve.

Time.—35 minutes. Average Cost, 5½d

Meat Dishes

3203.—BARLEY CREAM.

Ingredients.— ½ a lb. of raw chicken or lean veal, ½ an oz. of pearl barley, ½ a pint of cold water, ½ a gill of cream, salt and pepper.

Method.—Shred the chicken-meat or veal finely or pass it through a mincing machine. Cover the barley with cold water, boil for 2 or 3 minutes, then strain. Replace the barley in the stewpan, add the prepared meat, water and a little salt, and cook as gently as possible from 1¾ to 2 hours. Strain, pound the meat and barley in a mortar until smooth, moistening it meanwhile with a little of the liquor in which it was cooked, and rub it through a fine sieve. Add the cream slightly whipped, season to taste, and either serve cold, or re-heat a little as required.

Time.—2½ hours. Average Cost, 9d., when veal is used.

3204.—BRAISED NECK OF LAMB.

Ingredients.—1 lb. of the best end neck of lamb, 1 carrot, ½ a turnip, 1 onion, 2 or 3 sprigs of parsley, ¾ of a pint of stock or water, salt and pepper.

Method.—Saw off the chine bone, saw the rib bones across, and remove the pieces at the thin end by means of a sharp knife. Trim off the skin and the greater part of the fat, and fold the part from which the bones were removed underneath to form a compact shape. Prepare the vegetables, cut them into thick slices, arrange them in a close layer at the bottom of a stewpan, and add the stock. Place the lamb on the top of the vegetables, cover with a buttered paper, put on the lid, and cook gently from 2 to 2½ hours. Crisp the outside in a quick oven, and serve with good gravy or brown sauce (see Gravies and Sauces).

Time.—3 hours. Average Cost, 1s. 3d.

3205.—CALF'S FOOT, STEWED.

Ingredients.—1 calf's foot, 1 oz. of butter, 1 oz. of flour, ½ a gill of cream, 1 pint of water, 1 small onion sliced, 2 or 3 sprigs of parsley, 2 cloves, 1 small blade of mace, a little finely-chopped parsley.

Method.—Wash and blanch the foot; put it into the stewpan with the spices and vegetables, and stew gently for 3 hours, adding more water if much evaporation occurs. When done, remove the bones, cut the meat into neat pieces, and keep them hot in a little of the stock. Melt the butter in a stewpan, stir in the flour, strain in the stock, boil gently until the sauce becomes thick and smooth, then season carefully and stir in the cream. Arrange the calf's foot neatly on a hot dish, pour the sauce over, sprinkle with parsley, and serve.

Time.—3½ hours. Average Cost, 1s. 4d. to 1s. 7d.

3206.—CHICKEN CREAM.

Ingredients.—4 ozs. of raw chicken, 1½ ozs. of butter, 1 white of egg, 1 tablespoonful of breadcrumbs, ½ a gill of cream, ½ a gill of milk, salt and pepper.

Method.—Scrape the meat or pass it through a mincing machine, and pound in a mortar until smooth. Warm the milk, butter and breadcrumbs together, and add them gradually to the chicken-meat, pounding well meanwhile. Pass the mixture through a fine sieve, season to taste, add the cream slightly beaten, and lastly the stiffly-whisked white of egg. Turn into a well-buttered mould or basin, and steam gently from 30 to 40 minutes. If allowed, serve with a good white sauce. If preferred, veal may be used instead of chicken.

Time.—1½ hours. Average Cost, 1s. 6d.

3207.—CHICKEN CUSTARD.

Ingredients.—3 ozs. of raw chicken, 2 yolks of eggs, 1 white of egg, 1 gill of stock or milk, pepper and salt.

Method.—Shred the raw chicken finely or pass it through a mincing machine, then pound it in a mortar until smooth, adding the stock or milk gradually, and press it through a fine sieve. Beat yolks and white of egg well together, stir it into the chicken purée, and add pepper and salt to taste. Pour into well-greased china ramakin cases, cover with buttered paper, and steam very gently until firm. If allowed, serve with good white sauce.

Time.—40 minutes. Average Cost, 1s. 10d. to 2s.

3208.—CHICKEN PANADA.

Ingredients.—¼ of a lb. of raw chicken, ½ a gill of cream, pepper and salt.

Method.—Pass the chicken meat twice through a mincing machine, then weigh it and place it in a well-buttered jar. Cover closely with buttered paper, stand the jar in a saucepan, surround it to half its depth with boiling water, and cook very gently for 1 hour. When ready, pound in a mortar until smooth, adding the liquor gradually, rub through a fine sieve, and stir in the cream previously whipped. Season to taste, and serve either hot or cold on strips of thin crisp toast.

Time.—1½ hours. Average Cost, 1s. 6d. to 2s.

3209.—CHICKEN SOUFFLÉ.

Ingredients.—½ a lb. of raw chicken, 1½ ozs. of butter, 1 whole egg, ¼ of a pint of cream, salt and pepper.

Method.—Scrape the raw chicken into fine shreds or pass it through a mincing machine. Pound well in a mortar, adding the egg and butter gradually, pass the mixture through a fine sieve, and season to taste Whip the cream slightly and the white of egg stiffly, and stir both as lightly as possible into the chicken preparation. Have ready a well-buttered soufflé mould, turn in the mixture, cover with a buttered paper, and steam very gently from 40 to 45 minutes. Turn out and serve with a good white sauce poured over and round.

Time.—1½ hours. Average Cost, 3s. 6d.

3210.—CHICKEN, STEWED.

Ingredients.—1 chicken, 1 yolk of egg, 1 oz. of flour, ½ a pint of milk, ½ a pint of water, 1 strip of celery, salt and pepper.

Method.—Divide the chicken into small joints, place them in a stewpan, add the water (boiling), milk, celery and a little salt, cover closely, and simmer gently for 2 hours. About 15 minutes before serving mix the flour smoothly with a little cold milk, add it to the contents of the stewpan, stir until boiling, and simmer gently for 6 or 7 minutes. Beat the yolk of egg, pour over it gradually 3 or 4 tablespoonfuls of the liquor from the stewpan, and when well mixed add it to the contents of the stewpan. Stir by the side of the fire for 3 or 4 minutes to cook the egg, season to taste, and serve.

Time.—2 hours. Average Cost, 2s. 9d.

3211.—CHICKEN, FILLET OF, STEAMED.

Ingredients.—The breast or wings of 1 chicken, butter, pepper and salt.

Method.—Remove the chicken carefully from the bone, sprinkle slightly with salt and pepper, and place in a well-buttered soup plate. Have ready a saucepan of boiling water, put the plate on the top of it, cover with another plate or basin, and cook very gently for about an hour. Serve with its own gravy.

Time.—¾ of an hour. Average Cost, uncertain.

3212.—CHICKEN OR GAME, FILLET OF, BAKED.

Ingredients.—The breast or wings of 1 chicken, butter, salt and pepper.

Method.—Remove the bones carefully, keeping the fillets as intact as possible, sprinkle them lightly with salt and pepper, and place them on a buttered baking-tin. Cover with a buttered paper, and bake in a moderate oven from 15 to 20 minutes. If liked and allowed serve, with a little cooked spinach and good white sauce.

Time.—20 minutes. Average Cost, uncertain.

3213.—CHICKEN OR GAME, FILLET OF, GRILLED.

Ingredients.—The breast or wings of 1 raw chicken, butter, salt and pepper.

Method.—Remove the bones with a sharp knife, keeping the fillets as intact as possible. Season them lightly with salt and pepper, wrap them separately in well-buttered white paper, and grill over or in front of a clear fire. Turn 2 or 3 times during the process, which should occupy from 10 to 12 minutes. Serve plainly or with a little Maître d'Hôtel butter, or any sauce liked or allowed.

Time.—12 minutes. Average Cost, uncertain.

3214.—CHOP, STEAMED.

Ingredients.—1 lamb or mutton chop, 1 very small finely-chopped onion, ¼ of a pint of mutton broth or water, 1 tablespoonful of rice, salt and pepper.

Method.—Trim off all the fat, place the chop in a stewpan, add the broth or water, onion and a little salt. Cover closely, and cook gently for ½ an hour, then add the rice and continue the slow cooking for 1 hour longer. Serve with the rice and gravy.

Time.—1½ hours. Average Cost, 6d.

Note.—For other methods of preparing mutton chops and cutlets, see Recipes for Cooking Lamb and Mutton.

3215.—CODDLED EGG.

Ingredients.—1 new-laid egg.

Method.—Place the egg in boiling water, put on the lid, and let the stewpan stand for 7 or 8 minutes where the water will keep hot without simmering. An egg cooked in this manner is more easily digested than when boiled in the ordinary way.

Time.—7 or 8 minutes. Average Cost, 2d.

3216.—CUTLET GRILLED.

Ingredients.—1 cutlet, 1 oz. of butter, salt and pepper.

Method.—Trim the cutlet, brush it over on both sides with liquid butter, and grill it over or in front of a clear fire from 7 to 8 minutes, turning it 2 or 3 times during the process. The cutlet should be brushed over with butter each time it is turned; and if much butter is liked it may be served with a small pat, which may be varied by mixing with it a little chopped parsley, a few grains of cayenne, and a few drops of lemon-juice.

Time.—7 or 8 minutes. Average Cost, 6d.

3217.—CUTLET STEAMED.

Ingredients.—1 lamb or mutton cutlet, butter, pepper.

Method.—Trim off all the fat, place the cutlet in a well-buttered soup plate, and sprinkle lightly with salt and pepper. Cover with another plate, place on the top of a saucepan of boiling water, and cook for about 45 minutes, turning it once or twice during the process. Serve with its own gravy and any kind of vegetable that is liked by the patient and allowed by the doctor.

Time.—45 minutes. Average Cost, 6d.

3218.—CUTLET STEWED.

Ingredients.—1 cutlet, 1 oz. of rice, 1 slice of onion, 1 yolk of egg, ½ a pint of water, salt and pepper.

Method.—Boil the rice in the water until tender, then strain and return the water to the stewpan. Add the cutlet neatly trimmed, the onion and a little salt and pepper, and stew very gently until the cutlet is tender. Remove the cutlet and keep it hot; to the contents of the stewpan add the rice and yolk of egg, and stir by the side of the fire until the mixture thickens. Season to taste, take away the onion, pour over and around the cutlet, and serve. If vegetable flavouring is not allowed, the onion may be omitted.

Time.—½ an hour. Average Cost, 8d.

3219.—FRICASSEE OF CHICKEN.

Ingredients.—1 chicken, 1 oz. of butter, 1 oz. of flour, 1 pint of chicken stock, 1 tablespoonful of cream, 1 teaspoonful of lemon-juice, 2 yolks of eggs, 1 very small onion, 2 or 3 thin slices of carrot, 2 or 3 sprigs of parsley, 1 bay-leaf, 1 small blade of mace, salt and pepper.

Method.—Cut the chicken into neat joints, place them with the bones and trimmings in a stewpan, and cover with boiling water. Bring slowly to boiling point, skim if necessary, add the onion, carrot, parsley, bay-leaf, mace and a little salt, and cook gently for ½ an hour. Melt the butter in a stewpan, stir in the flour, add 1 pint of the strained liquor in which the chicken was cooked, and simmer gently for 10 minutes. Beat together the yolk of egg and cream, stir them into the sauce, add the lemon-juice, and season to taste. Stir gently by the side of the fire for a few minutes, to cook the egg, then put in the pieces of chicken, make them thoroughly hot, and serve with the sauce strained over. Cooked chicken may be utilized, and the sauce made of white stock or milk.

Time.—About 1 hour. Average Cost, 3s. 6d.

3220.—MINCED RAW CHICKEN.

Ingredients.—½ a raw chicken, ½ an oz. of butter, ½ an oz. of flour, 1 yolk of egg, ¼ of a pint of stock or milk, 1 tablespoonful of cream, 1 small blade of mace, 1 thin small strip of lemon-rind, thin toasted bread, pepper and salt.

Method.—Cut the raw chicken into small dice, fry lightly in the butter, then sprinkle in the flour and cook for 3 or 4 minutes without browning. Add the stock, stir until boiling, then put in the mace, lemon-rind, and a pinch of salt, cover closely, and cook gently from 1 to 1¼ hours. Beat the yolk of egg and cream together, add them to the contents of the stewpan, and stir by the side of the fire for 2 or 3 minutes to cook the egg, but do not let it boil or it will curdle. Remove the mace and lemon-rind, season to taste, and serve garnished with sippets of dry toast.

Time.—1½ hours. Average Cost, 2s.

3221.—MINCE OF COOKED CHICKEN OR GAME.

Ingredients.—4 ozs. of cooked chicken or game, 1 oz. of butter, a small dessertspoonful of flour, 1 yolk of egg, 1½ gills of stock or milk, 1 tablespoonful of cream, 1 bay-leaf, or a fine strip of lemon-rind, nutmeg, salt and pepper.

Method.—Remove all skin and bone, cut the chicken or game into very small dice, and simmer the bones, trimmings and bay-leaf in a little water for at least 1 hour. Strain; if necessary add milk to make up the 1½ gills, or, if more convenient, use milk entirely. Melt the butter in a stewpan, stir in the flour, add the stock, and boil for 10 minutes. Add the prepared chicken; when thoroughly hot stir in the cream and yolk of egg previously beaten together, and season to taste with salt, pepper and nutmeg. Stir by the side of the fire for 2 or 3 minutes to cook the egg, then serve.

Time.—10 minutes, after the stock is made. Average Cost, 10d. to 1s.

3222.—MINCE OF FRESH MUTTON.

Ingredients.—6 oz. of lean mutton, ½ an oz. of butter, 1 teaspoonful of flour, ¼ of a teaspoonful of finely-chopped onion, ¼ of a pint of stock or water, salt and pepper, toasted bread.

Method.—Select tender juicy meat, trim off all the fat, and cut the lean into tiny dice. Melt the butter in a stewpan, fry the onion lightly, add the meat and cook gently for a few minutes, browning it slightly. Stir in the flour, add the stock and a little salt and pepper, and simmer very gently until tender (about ½ an hour). Serve garnished with triangles of thin toasted bread.

Time.—40 minutes. Average Cost, 6d.

3223.—QUENELLES OF VEAL.

Ingredients.—½ a lb. of fillet of veal, 2 ozs. of flour, 1 oz. of butter, 1 egg, 1 gill of stock, salt and pepper, nutmeg.

Method.—Melt the butter in a stewpan, stir in the flour, add the stock, and boil until the panada leaves the sides of the stewpan clean, stirring vigorously meanwhile. Turn the panada on to a plate to cool, and meanwhile shred the meat and pass it 2 or 3 times through a mincing machine. Pound the meat, panada and egg in a mortar until smooth, season to taste, and pass it through a wire sieve. Shape the quenelles in spoons (see Recipe No. 757), or fill small, well-buttered quenelle moulds with the mixture. Poach until firm, about 20 minutes, and serve with good white sauce.

Time.—About 1 hour. Average Cost, 10d.

3224.—RABBIT, STEWED.

Ingredients.—1 young rabbit, 1 oz. of butter, 1 oz. of flour, 1 pint of water, ½ a pint of milk, 1 small onion, 2 or 3 sprigs of parsley, 2 cloves, salt and pepper.

Method.—Wash, wipe and joint the rabbit, put it into the stewpan with water (cold), onion sliced, parsley, cloves, and a little salt and pepper, boil up, skim, and stew gently until tender. Melt the butter in a stewpan, stir in the flour, add the milk and ½ a pint of the liquor in which the rabbit was cooked, and boil for 3 minutes. Season to taste and pour over the rabbit, which should be piled high in the centre of a hot dish.

Time.—1 hour. Average Cost, 1s. 6d.

3225.—RAW BEEF BALLS.

Ingredients.—3 or 4 ozs. of raw juicy steak, a little cream or strong beef tea, butter.

Method.—Scrape the meat into tiny fragments with a sharp knife, and press it through a wire sieve. Mix with it about ½ a teaspoonful of cream or strong beef tea, then form into balls the size of a very small Spanish nut. Rub the bottom of a sautépan or stewpan slightly with butter, make the pan hot, put in the balls, and move them about for a few seconds with a spoon until the colour is slightly changed, but leaving the inside absolutely raw. Serve with beef tea or soup.

Time.—½ an hour. Average Cost, steak, 1s. 2d. to 1s. 4d. per lb.

3226.—RAW BEEF SANDWICHES.

Ingredients.—2 or 3 ozs. of raw juicy steak, thin slices of bread and butter, salt and pepper.

Method.—Scrape the meat finely, rub it through a wire sieve, and season lightly with salt and pepper. Spread it on thin bread and butter, and place another piece on the top. Cut into dainty squares and serve. If preferred, the pepper and salt may be omitted, and the preparation, when spread on the bread, plentifully dredged with castor sugar. This entirely masks the flavour of the meat.

Time.—10 minutes. Average Cost, steak, 1s. 2d. to 1s. 4d. per lb.

3227.—SWEETBREAD, FRIED.

Ingredients.—1 calf's heart sweetbread, stock, 1 oz. of butter, 1 egg, breadcrumbs, parsley.

Method.—Blanch the sweetbread; when cold remove it from the water, and trim away all gristle and fat. Put it into a stewpan with as much well-flavoured stock as will just cover it, and simmer gently for about ½ an hour. Press between 2 plates until cold, then cut it into slices, coat them with egg and breadcrumbs, and fry lightly in hot butter. Or, if preferred, the slices may be fried in boiling fat. Drain well, and serve on a dish paper garnished with crisply-fried parsley.

Time.—About 1 hour. Average Cost, 4s. 6d. to 7s. 6d.

Note.—For other methods of preparing calves' and lambs' sweetbread, see chapters on Veal and Lamb.

3228.—TRIPE, STEWED.

Ingredients.—½ a lb. of tripe, ½ a pint of milk, 1 oz. of flour, 1 finely-chopped onion, pepper and salt.

Method.—Cover the tripe with cold water, bring it to boil, drain well, and cut into 1-inch squares. Replace it in the stewpan, add the milk, onion, and a seasoning of salt and pepper, bring to the boil, and simmer very gently for 2 hours. 10 minutes before serving, add the flour mixed smoothly with a little cold milk, stir until boiling, simmer for 5 minutes longer, and serve.

Time.—2¼ hours. Average Cost, 10d.

Jellies

3229.—AMBER JELLY.

Ingredients.—2 eggs, 6 ozs. of loaf or castor sugar, 1 oz. of sheet gelatine, ½ a pint of water, ¼ of a pint of lemon-juice, ¼ of a pint of sherry, Madeira, or Marsala, the thinly cut rind of 1 lemon.

Method.—Soak the gelatine in the cold water for about 20 minutes, turn both into a stewpan, add the eggs slightly beaten, the shells crushed and the rest of the ingredients. Whisk until nearly boiling, then strain, let it cool slightly, and turn into a mould rinsed with cold water. Turn out when firm.

Time.—To make the jelly, ½ an hour. Average Cost, 1s. to 1s. 2d.

3230.—BEEF JELLY.

Ingredients.—1 pint of beef tea, 1 oz. of gelatine, salt and pepper.

Method.—Dissolve the gelatine in 2 tablespoonfuls of hot water, add it to the beef tea, and season to taste. Stir until beginning to set, then pour into small moulds, and put aside until firm. In cases where all nourishment must be administered cold or iced, the above recipe will be found useful.

Time.—2 or 3 hours. Average Cost, 1s. 2d. to 1s. 4d.

3231.—CALF'S FOOT JELLY.

Ingredients.—2 calves' feet, 5 pints of water, ½ a pint of sherry, ¼ of a pint of lemon-juice, 6 ozs. of loaf sugar, the rinds of 3 lemons, the whites and shells of 2 eggs, 1 inch of cinnamon, 4 cloves.

Method.—Wash and blanch the feet, and divide each one into 4 pieces. Replace them in the stewpan, add the water, and boil gently for 6 hours, skimming when necessary. Strain and measure the stock, and if there is more than 1 quart, boil until reduced to this quantity. When cold remove every particle of grease, turn the jellied stock into a stewpan, and add the lemon-rinds, pared off in the thinnest possible strips, the lemon-juice, sherry, sugar, the stiffly-whisked whites and crushed shells of the eggs, and the cinnamon and cloves. Whisk until boiling, then draw the stewpan to the side of the fire, and let the contents simmer for 10 minutes. Strain through a scalded jelly-bag, or scalded tea-cloth tied to the legs of a chair reversed, and turn into moulds rinsed with cold water. Turn out when firm, and serve.

Time.—12 hours. Average Cost, 3s. 6d.

3232.—EGG JELLY.

Ingredients.—2 eggs, 5 ozs. of loaf sugar, 1 oz. of gelatine, 2 lemons.

Method.—Rub the sugar on the lemon-rind, squeeze and strain the juice, and make up to 1 pint with cold water. When using Nelson's gelatine, stir it into the lemon-juice and water, and let it soak for at least 1 hour; soak sheet gelatine from 15 to 20 minutes. When ready, turn it into a stewpan, and stir over the fire until the gelatine is dissolved. Separate the whites and yolks of the eggs, whisk the former to a stiff froth, beat the latter slightly and add them, with the sugar, to the contents of the stewpan. Stir by the side of the fire until the sugar is dissolved and the yolks of egg sufficiently cooked, but if allowed to boil it may curdle. Mix in, off the fire and as lightly as possible, the whites of egg, turn into a mould rinsed with cold water, and when firm unmould and serve. A more solid variety may be made by beating both yolks and whites together.

Time.—½ an hour. Average Cost, 6d.

3233.—IRISH MOSS JELLY.

Ingredients.—½ an oz. of Irish moss, 1 pint of water, ½ a glass of sherry, 1 dessertspoonful of lemon-juice, sugar to taste.

Method.—Wash the moss thoroughly, and soak it in cold water for 12 hours. Strain, put it into a stewpan with 1 pint of water, and simmer gently for 5 hours, adding more water as evaporation occurs, so as to keep the quantity of liquid to one pint. Strain, sweeten to taste, add the lemon-juice and sherry, and turn into a mould previously rinsed with cold water. Irish moss possesses medicinal properties, but the flavour is somewhat unpalatable, hence the necessity of disguising it with sherry, lemon-juice or other flavouring ingredients.

Time.—17 hours. Average Cost, 5d.

3234.—MILK JELLY.

Ingredients.—1 pint of milk, 1½ ozs. of loaf or castor sugar, ½ an oz. of sheet gelatine, the thinly cut rind of ¼ of a lemon.

Method.—Infuse the lemon-rind in the milk for about 20 minutes, then add the sugar and gelatine, stir until the latter is dissolved, and take out the lemon-rind. Turn the preparation into a basin, and stir from time to time until it attains the consistency of thick cream. Have ready 1 large mould, or small moulds, rinsed with cold water, pour in the mixture, and place on ice or in a cold place until set.

Time.—2 or 3 hours. Average Cost, 5d.

3235.—PORT WINE JELLY.

Ingredients.—½ a pint of port wine, ½ a gill of water, 1 teaspoonful of red-currant jelly, ½ an oz. of gelatine, ½ an oz. of loaf sugar, carmine or cochineal.

Method.—Soak the gelatine in the water for about 20 minutes, then turn both into a stewpan, and add the sugar and red-currant jelly. Stir until dissolved, add the port and a few drops of carmine or cochineal to brighten the colour, and strain through muslin. Turn into dariol moulds rinsed with cold water, and turn out when firm.

Time.—2 or 3 hours. Average Cost, 1s. 3d. to 1s. 6d.

3236.—RESTORATIVE JELLY.

Ingredients.—1 lb. of shin of beef, 1 ox foot, 1 quart of cold water, ½ a teaspoonful of salt.

Method.—Wash and blanch the foot, and divide it into small pieces. Cut the beef into small pieces, place it with the prepared ox foot, water and salt in a jar with a close-fitting lid, and cover with 3 or 4 folds of greased paper. Have ready a saucepan of boiling water, in it place the jar, and cook slowly for at least 7 hours. Then strain, skim, season to taste, and pour into a previously wetted mould. This preparation, although intended to be served as a jelly, will be found excellent when warmed and served as a soup.

Time.—7 hours. Average Cost, 1s. 3d.

Note.—Many useful recipes for jellies suitable for convalescents will be found in the chapter dealing exclusively with creams and jellies.

3237.—RICE JELLY.

Ingredients.—2 ozs. of rice, 1 quart of boiling water, 1 inch of cinnamon, sugar to taste.

Method.—Pick and wash the rice, put it into the boiling water with the cinnamon, and boil gently for about ¾ of an hour, or until the water becomes thick and starchy. Strain, sweeten to taste, and pour into small moulds rinsed with water. Turn out when firm.

Time.—2 or 3 hours. Average Cost, 1d.

Puddings, Etc.

3238.—ARROWROOT SOUFFLÉ.

Ingredients.—1 oz. of arrowroot, ½ an oz. of sugar, 2 eggs, ½ a pint of milk, bay-leaf or other flavouring.

Method.—Mix the arrowroot smoothly with a little cold milk, boil the remainder with the flavouring ingredient, and let it infuse for 10 or 15 minutes. Strain on to the arrowroot, stirring briskly meanwhile, return the preparation to the stewpan, and simmer gently for about 10 minutes. Add the sugar, beat each yolk separately into the mixture, and lastly stir in the stiffly-whisked whites. Have ready a well-buttered china baking-dish, pour in the preparation, and bake in a moderately hot oven from 25 to 30 minutes.

Time.—1 hour. Average Cost, 4d.

3239.—ARROWROOT SOUFFLÉ (Another Method.)

Ingredients.—1 oz. of arrowroot, ½ an oz. of sugar, 2 eggs, ½ a pint of milk, vanilla or other flavouring, salt.

Method.—Mix the arrowroot smoothly with a little cold milk, boil up the remainder, and pour it over the arrowroot, stirring briskly meanwhile. Return to the saucepan, add the sugar, a few drops of vanilla essence and a pinch of salt, and stir and cook over the fire until the mixture leaves the sides of the saucepan. Cool slightly, beat each yolk in separately, and stir in as lightly as possible the whites of eggs previously stiffly whisked. Pour the preparation into a buttered pie-dish, and bake gently from 20 to 25 minutes.

Time.—From 30 to 35 minutes. Average Cost, 6d. Sufficient for 2 persons.

3240.—BARLEY CUSTARD PUDDING.

Ingredients.—1 oz. of patent barley, ½ an oz. of butter, 1 teaspoonful of castor sugar, 1 large egg, ½ a pint of milk, salt, nutmeg.

Method.—Mix the barley smoothly with a little cold milk, boil up the remainder, and pour it over the barley, stirring meanwhile. Add the butter, sugar, and a pinch of salt, replace in the stewpan, and stir the mixture until it boils. Cool slightly, beat in the yolk of egg, and lastly add the white of egg previously stiffly whisked. Turn into a buttered pie-dish, grate a little nutmeg on the top, and bake gently for 10 minutes.

Time.—20 minutes. Average Cost, 3½d. Sufficient for 1 or 2 persons.

Note.—Many puddings suitable for invalids and convalescents will be found in the chapter devoted exclusively to puddings and hot sweets.

3241.—CARRAGEEN BLANCMANGE.

Ingredients.—1 teacupful of carrageen (Irish sea-moss), sugar to taste, vanilla-essence to taste, 1 saltspoonful of salt, 1 quart of milk.

Method.—Pick and wash the moss, let it lie in cold water for 15 minutes, then drain well, and tie it loosely in coarse net or muslin. Put it into a double saucepan with the milk and salt, cook until the milk will jelly when a little is poured on a cold plate, and sweeten to taste. Strain, add vanilla essence to taste, and pour the preparation into small moulds previously rinsed with cold water.

Time.—About 1 hour. Average Cost, 5d.

3242.—CUSTARD MOULD.

Ingredients.—3 eggs, 1 oz. of castor sugar, ¾ of an oz. of gelatine, 1 pint of milk, vanilla pod, bay-leaf or other flavouring.

Method.—Boil the flavouring ingredient in the milk, and infuse for about 20 minutes. Beat the eggs lightly, pour over them the hot, but not boiling, milk, stirring well meanwhile, and add the sugar. Return to the stewpan, cook by the side of the fire until the eggs thicken, but do not let them boil, then pour the preparation on to the gelatine in a basin. Stir until dissolved, then turn into a mould or dariol moulds rinsed with cold water. When firm turn out, and serve with a little wine sauce or fruit syrup.

Time.—½ an hour. Average Cost, 8d.

3243.—PORRIDGE, (See Recipe No. 3149.).

3244.—IRISH MOSS BLANCMANGE.

Ingredients.—½ a pint of milk, 1 tablespoonful of Irish moss, flavouring, salt.

Method.—Wash the moss in several waters, and pick it over carefully. Put it into a stewpan, with the milk and a pinch of salt, bring to the boil and simmer for a few minutes, or until it thickens when a little is dropped on a cold plate. Strain and flavour to taste, pour into small moulds previously rinsed with cold water, and when firm turn out and serve.

Time.—2 hours. Average Cost, 2d.

3245.—SEMOLINA CREAM.

Ingredients.—1 oz. of semolina, 1¼ pints of milk, ½ an oz. of gelatine, sugar and flavouring to taste.

Method.—Soak the semolina in a ¼ of a pint of milk for 1 hour, then put it into a stewpan with another ½ pint of milk, and simmer gently for about ½ an hour. Boil the remaining ½ pint of milk, pour it over the gelatine, and stir until it is dissolved. Mix this with the semolina, sweeten and flavour to taste, stir until the cream is beginning to set, and pour into a wet mould. Turn out when set.

Time.—2 hours. Average Cost, 4½d.

3246.—SUET PUDDING.

Ingredients.—3 ozs. of finely-chopped beef suet, 1½ozs. of sugar, 6 ozs. of flour, 1 egg, ½ a teaspoonful of baking powder, salt.

Method.—Mix the suet, flour, sugar, baking powder, and a pinch of salt together, and beat and add the egg. Mix well, turn into well-greased dariol moulds, cover with buttered paper, and steam from 50 to 60 minutes. Serve with honey, jam, or golden syrup.

Time.—To cook the puddings, from 50 to 60 minutes. Average Cost, 3½d. Sufficient for 3 or 4 persons.

Beverages

3247.—APPLE TEA.

Ingredients.—2 or 3 sour cooking apples, sugar to taste.

Method.—Peel and slice the apples, cover them with boiling water, let them remain covered in a basin placed in a tin of hot water on the stove until soft but not broken, then strain, sweeten to taste, and use as required.

Time.—About 1 hour. Average Cost, 1½d. to 2d. per pint.

3248.—APPLE WATER.

Ingredients.—2 large apples, 1 tablespoonful of castor sugar, 1 tablespoonful of lemon-juice, 1 thinly-cut rind of ½ a lemon, 1 pint of boiling water.

Method.—Peel the apples, cut them into slices, and put them into a jug with the sugar, lemon-rind and lemon-juice. Pour over the boiling water, let the jug stand covered until the contents are quite cold, then strain. If preferred, the apples may be previously roasted.

Time.—1 hour. Average Cost, 3d.

3249.—ARROWROOT.

Ingredients.—1 dessertspoonful of arrowroot, 1 teaspoonful of castor sugar, ½ a pint of milk or water.

Method.—Mix the arrowroot smoothly with a little cold milk, boil the remainder and pour it on, stirring briskly meanwhile. Return to the stewpan, and boil for 5 minutes, stirring all the time. Add the sugar, and serve. If preferred, an equal quantity of water may be substituted for the milk.

Time.—10 minutes. Average Cost, 1½d.

3250.—ARROWROOT AND BLACK-CURRANT TEA.

Ingredients.—2 tablespoonfuls of black-currant jam, 1 tablespoonful of arrowroot, 1 quart of water.

Method.—Put the jam and water into a stewpan, bring to the boil, and simmer gently for ½ an hour. Strain, return the liquid to the stewpan, and bring again to boiling point. Mix the arrowroot smoothly with a little cold water, pour it into the stewpan, and boil gently for about 10 minutes. Pour into a jug, stir from time to time until cold, and use.

Time.—45 minutes. Average Cost, 3d.

3251.—BARLEY WATER.

Ingredients.—2 ozs. of pearl barley, 2 or 3 lumps of sugar, the thinly pared rind of ½ a small lemon, 1 pint of boiling water.

Method.—Cover the barley with cold water, boil for 2 minutes, and strain. Place the barley, sugar and lemon-rind in a jug, pour in the boiling water, and cover closely. When cold, strain and use. This forms a nutritious, agreeable drink, and it is also largely used to dilute milk, thus making it easier of digestion.

Time.—1 hour. Average Cost, 1½d.

3252.—BARLEY WATER. (Another Method.)

Ingredients.—1 oz. of pearl barley, 1 quart of cold water, the thinly-pared rind of 1 lemon, the juice of 1 lemon (if allowed), sugar to taste.

Method.—Blanch the barley, then strain and return it to the stewpan. Add the water, simmer gently for ½ an hour, then put in the lemon-rind and continue the cooking for ½ an hour longer. When ready, strain into a jug, add the lemon-juice and sugar, and when cold use as required.

Time.—1½ hours. Average Cost, 1½d.

A very nutritious and extremely pleasant drink may be quickly and easily prepared by using Patent Barley. Directions for making it are given with each packet.

3253.—BARLEY GRUEL.

Ingredients.—1 tablespoonful of Patent Barley (flour), a pinch of salt, a little cold water, ½ a pint of boiling water (or milk), sugar or port to taste.

Method.—Mix the barley well with cold water until a smooth paste, about the thickness of cream, is formed; then add ½ a pint of boiling water (or milk, which is preferable); put into an enamelled saucepan, add sugar or wine to taste, simmer for 10 minutes, stirring all the time with a silver or wooden spoon.

Time.—10 minutes. Sufficient to make ½ a pint. Average Cost, 2½d. without spirit.

3254.—BLACK-CURRANT TEA.

Ingredients.—1 dessertspoonful of black-currant jam, 1 teaspoonful of lemon-juice, 1 teaspoonful of castor sugar, ½ a pint of boiling water.

Method.—Put the jam, sugar and lemon-juice into a jug, pour on the boiling water, and stir well. Cover with a plate or saucer, and let the jug stand by the side of the fire for 15 or 20 minutes. Strain and use hot as a remedy for a cold, or allow it to become cold, and use as a beverage to alleviate thirst or hoarseness.

Time.—20 minutes. Average Cost, 2d.

3255.—BRANDY AND EGG MIXTURE. (Dr. P. Muskett.)

Ingredients.—2 ozs. of best brandy, 2 ozs. of cinnamon water, the yolk of 1 egg, ¼ of an oz. of loaf sugar.

Method.—"Beat the yolk of egg and sugar together, and add the cinnamon water and brandy. From ½ a teaspoonful to 1 teaspoonful may be given to infants, and proportionately increased quantities to children, every hour, in extreme weakness. It is one of the most powerful and palatable restoratives known, and often proves of incalculable value."

3256.—BRAN TEA.

Ingredients.—2 tablespoonfuls of bran, 1 tablespoonful of honey, ¼ of an oz. of gum arabic, 1 pint of water.

Method.—Boil the bran in the water for 20 minutes. Add the gum arabic and honey, stir from time to time until dissolved, and strain through muslin. A useful remedy for hoarseness and sore throat.

Time.—½ an hour. Average Cost, 2d.

3257.—BRAN TEA. (Another Method.)

Ingredients.—1 pint of wheat bran, 1 quart of boiling water, sugar and cream to taste.

Method.—Put the bran and water into a double saucepan, or failing this, an earthenware jar, and let it stand where it will keep hot, but not boil, for 1 hour. Strain, sweeten to taste, and add a little cream when serving it.

Time.—1 hour. Average Cost, 2d.

3258.—CARRAGEEN CHOCOLATE.

Ingredients.—1 oz. of carrageen (Irish sea-moss), 1 oz. of chocolate grated, sugar to taste, 1¼ pints of milk.

Method.—Wash and soak the moss (see Recipe No. 3241), put it into a saucepan with 1 pint of cold water, and bring to the boil. Boil the milk, add the chocolate, stir until dissolved, then add the moss and water from the other pan. Strain, sweeten to taste, and serve in glasses while quite warm.

Time.—25 minutes. Average Cost, 5d. or 6d.

Note.—"Carrageen Water" may be made by substituting water for the milk; cinnamon or lemon-rind should be added.

3259.—CAUDLE.

Ingredients.—½ a pint of milk, ¼ of a pint of water, 1 wineglassful of sherry or brandy, 1 tablespoonful of fine oatmeal, 1 tablespoonful of castor sugar, the finely-cut rind of ¼ of a lemon, a little nutmeg.

Method.—Put the oatmeal, lemon-rind, water and milk into a stewpan, bring it to the boil, and simmer gently for 15 minutes. Stir in the brandy, sugar and nutmeg, remove the lemon-rind, and serve.

Time.—30 minutes. Average Cost, 5d. to 6d.

3260.—EGG AND BRANDY.

Ingredients.—1 egg, 1 tablespoonful of good brandy, 1 tablespoonful of either hot or cold water, castor sugar to taste.

Method.—Beat the egg well in a cup, add a little sugar, and the water and brandy, and mix well. Strain into a tumbler, and serve.

Time.—5 minutes. Average Cost, 5d.

3261.—EGG AND WINE.

Ingredients.—1 egg, 1 small teaspoonful of castor sugar, 1 glass of port or sherry, an equal quantity of boiling water.

Method.—Beat the egg well in a cup, add the sugar, and when dissolved, pour on the hot water, and lastly the wine. Strain into a tumbler, and serve.

Time.—5 minutes. Average Cost, 5d. or 6d.

3262.—EGG FLIP.

Ingredients.—1 egg, 1 glass of port, sherry or brandy, 1 teaspoonful of castor sugar.

Method.—Separate the white and yolk of the egg, whisk the former to a stiff froth, and put the latter into a tumbler. Add the sugar, and stir with a teaspoon until creamy. Put in the wine, stir in the prepared white as lightly as possible, and serve.

Time.—10 minutes. Average Cost, 6d.

3263.—EGG FLIP. (Another Method.)

Ingredients.—1 white of egg, ¼ of a pint of milk, 1 tablespoonful of brandy or sherry.

Method.—Mix the brandy or wine and the milk together in a tumbler, and, if liked, add a little castor sugar. Beat the white of egg to a stiff froth, stir it lightly in, and serve.

Time.—5 minutes. Average Cost, 4½d.

3264.—EGG NOG.

Ingredients.—1 white of egg, 1 tablespoonful of sherry or brandy, 1 tablespoonful of cream, castor sugar to taste.

Method.—Put the wine or brandy into a tumbler, add the cream and a little sugar, and mix well. Whisk the while of egg to a stiff froth, stir it lightly into the contents of the tumbler, and serve.

Time.—5 minutes. Average Cost, 5d.

3265.—EGG NOG. (Another Method.)

Ingredients.—1 egg, 1 tablespoonful of brandy, 1 small teaspoonful of castor sugar, ⅓ of a pint of milk.

Method.—Beat the egg in a cup, add the brandy and sugar, and mix well. Strain into a tumbler, stir in the milk, and serve.

Time.—5 minutes. Average Cost, 5d.

3266.—EGG NOG, HOT.

Ingredients.—The yolk of 1 egg, 1 pint of milk, 1 tablespoonful of castor sugar, 1 tablespoonful of brandy or whisky.

Method.—Beat the yolk of egg and sugar well together, then stir in the brandy or whisky. Bring the milk to boiling point, then pour it over the mixed ingredients, stir well, and serve.

Time.—10 minutes. Average Cost, 6d.

3267.—GRUEL, BARLEY.

Ingredients.—1 oz. of pearl barley, ¾ of a pint of water, 1 small glass of port wine (optional), 1 teaspoonful of castor sugar, the thinly-cut rind of ¼ of a lemon.

Method.—Blanch and strain the barley, replace it in the stewpan with the water and lemon-rind, and simmer for 20 minutes. Strain, sweeten to taste, add the port wine, and serve.

Time.—½ an hour. Average Cost, 6d., exclusive of wine.

3268.—GRUEL, OATMEAL.

Ingredients.—1 tablespoonful of fine oatmeal, 1 pint of water, or milk and water mixed, sugar to taste, a pinch of salt.

Method.—Mix the oatmeal with a little cold water, boil the remainder, pour in the blended oatmeal, and stir until boiling. Simmer gently for ½ an hour, stirring frequently. Strain, add a pinch of salt, and sweeten to taste. Nutmeg, ginger, butter or cream are frequently added when the gruel is intended as a remedy for a cold.

Time.—35 minutes. Average Cost, 2½d., when milk is used.

3269.—GRUEL, OATMEAL. (Another Method.)

Ingredients.—1 tablespoonful of coarse oatmeal, ½ a pint of cold water, sugar to taste, salt.

Method.—Soak the oatmeal in the cold water for 3 hours, then pour the water off into a stewpan. Boil until it thickens, stirring occasionally, add a pinch of salt, sweeten and flavour to taste, and serve.

Time.—3½ hours. Average Cost, ½d.

Note.—A very nutritious gruel can also be made with Patent Groats. Directions are given with each packet.

3270.—GRUEL, SAGO.

Ingredients.—1 dessertspoonful of fine sago, 1 dessertspoonful of castor sugar, ½ a pint of boiling water, 1 glass of port wine.

Method.—Let the water be quite boiling in a stewpan, then sprinkle in the sago and boil gently until it is quite clear, stirring from time to time. Add the sugar and wine, and serve.

Time.—10 minutes. Average Cost, 4½d.

3271.—IRISH MOSS.

Ingredients.—½ an oz. of Irish moss, 1 dessertspoonful of castor sugar, 1 dessertspoonful of lemon-juice, 1 tablespoonful of wine or brandy, 1 pint of cold water.

Method.—Wash the moss well, then put it into a stewpan with the cold water, and simmer gently for 1 hour. Strain, add the sugar, lemon-juice and wine or brandy, and serve.

Time.—1 hour. Average Cost, 5d.

3272.—LEMONADE.

Ingredients.—The juice of 2 lemons, the rind of 1 lemon, 1 pint of boiling water, 4 or 5 lumps of sugar, or to taste.

Method.—Remove the rind of 1 lemon in thin, fine strips, place them in a jug, add the strained juice of 2 lemons, and the sugar. Pour in the boiling water, cover, let it stand until cold, then strain, and use.

Time.—2 or 3 hours. Average Cost, 2d.

3273.—LEMONADE. (Another Method.)

Ingredients.—The juice of 2 lemons, 1 tablespoonful of castor sugar, 1 pint of cold water, ice if allowed.

Method.—Squeeze and strain the lemon-juice into a jug, add the sugar, and stir until it is dissolved. Pour in the water, add a few small pieces of ice, and serve.

Time.—5 minutes. Average Cost, 2d.

3274.—LEMON SQUASH.

Ingredients.—1 lemon, 1 small bottle of soda water, 1 teaspoonful of castor sugar.

Method.—Squeeze and strain the lemon-juice into a tumbler, add the sugar, pour in the soda water, and serve at once.

Time.—5 minutes. Average Cost, 3d.

3275.—LEMON WHEY.

Ingredients.—1 pint of milk, the juice of 1 lemon, castor sugar to taste.

Method.—Heat the milk in a double saucepan, or in a jar placed in a saucepan of boiling water. Add the lemon-juice, sweeten to taste, continue cooking until the curd separates, then drain off the whey, and serve it either hot or cold.

Time.—½ an hour. Average Cost, 3d.

3276.—LINSEED TEA.

Ingredients.—1 oz. of whole linseed, ½ an oz. of liquorice, ½ an oz. of sugar candy, the juice of ½ a lemon, the finely-cut rind of ¼ of a lemon, 1 pint of cold water.

Method.—Wash and drain the linseed, and simmer it with the water, liquorice and lemon-rind for about ½ an hour. Add the sugar candy, and when dissolved, strain and stir in the lemon-juice.

Time.—40 minutes. Average Cost, 3d.

3277.—MILK AND BAKED FLOUR.

Ingredients.—½ an oz. of baked flour, ½ a pint of milk, 1 teaspoonful of castor sugar.

Method.—Bake the flour in a baking-tin in the oven until it acquires a pale fawn colour, then mix it smoothly with a little of the milk. Boil the remainder of the milk, pour in the blended flour, and simmer gently for 10 minutes, stirring continuously. Stir in the sugar, and serve.

Time.—20 minutes. Average Cost, 1½d.

3278.—POSSET, TREACLE.

Ingredients.—2 tablespoonfuls of treacle, the juice of ½ a lemon, ½ a pint of milk.

Method.—Bring the milk to the boil, and pour in the treacle and lemon-juice. As soon as it has curdled, strain through muslin, and serve as a remedy for a cold.

Time.—5 minutes. Average Cost, 2d.

3279.—POSSET, MILK.

Ingredients.—1 pint of milk, 1 tablespoonful of brandy or sherry, 1 dessertspoonful of castor sugar, nutmeg to taste, 2 moderately thin slices of stale bread, salt.

Method.—Cut the bread into small dice, put it into a soup bowl, and sprinkle over it a pinch of salt, a pinch of nutmeg, and the sugar. Bring the milk nearly to boiling point, pour it over the bread, let the bowl stand covered for 10 minutes, then stir in the brandy, and serve.

Time.—20 minutes. Average Cost, 5d.

3280.—RICE WATER. (Dr. Pavy.)

Ingredients.—1 oz. of Carolina rice, 1 quart of cold water, flavouring.

Method.—"Wash well 1 oz. of Carolina rice with cold water. Then macerate for 3 hours in a quart of water kept at tepid heat, and afterwards boil slowly for 1 hour, and strain. May be flavoured with lemon peel, cloves, or other spice." This preparation is useful in dysentery, diarrhœa, etc.

Time.—4 hours.

3281.—TOAST WATER.

Ingredients.—1 crust of bread, 1 pint of cold water.

Method.—Toast the bread very brown and hard, but do not burn it, or it will impart a disagreeable flavour to the water. Put it into a jug, pour over it the cold water, let it soak for 1 hour, then strain and use.

Time.—1½ hours.

3282.—WHEY. (See Curds and Whey, No. 2998; Lemon Whey, No. 3275; and White Wine Whey, No. 3284.)

3283.—WHITE OF EGG AND SODA WATER.

Ingredients.—1 white of egg, 1 tablespoonful of brandy, sherry or lemon-juice, ¼ of a pint of soda-water, ¼ of a teaspoonful of castor sugar.

Method.—Whisk the white of egg to a stiff froth, add the sugar, and turn it into a tumbler. Mix the brandy lightly in, pour in the soda water, and serve at once. The yolk of egg, or a whole egg, can be used in the same way.

Time.—5 minutes. Average Cost, 5d.

3284.—WHITE WINE WHEY.

Ingredients.—½ a pint of milk, ½ a glass of sherry, sugar to taste.

Method.—Put the milk and wine into a small stewpan, simmer gently until the milk curdles, then strain through a fine sieve. The whey should be served hot; the curds, the indigestible part of the milk, are not used.

Time.—5 minutes. Average Cost, 3½d.

Peptonized Foods

Peptonized foods are most valuable for those who suffer from severe indigestion, also in cases of dyspepsia and gastritis, or when the patient is unable to take milk in its natural form.

The chief peptonizing agents are pepsine and liquor pancreaticus, and the food when acted upon becomes partially predigested and consequently more readily absorbed. When the natural digestive juices are deficient, and the stomach is unable to properly perform its office, those who suffer from this cause may, by employing one of these valuable agents, be supplied with more varied food than they would otherwise be able to digest. During the process of peptonization a slightly bitter taste is developed, but this may be arrested before it becomes too pronounced by bringing whatever is being acted upon quickly to boiling point. The following simple recipes will sufficiently illustrate the principles of peptonization.

3285.—PEPTONIZED BEEF TEA.

Ingredients.—½ a lb. of finely-shredded lean beef, 1 teaspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda, ½ a pint of water, a pinch of salt.

Method.—Put the water, beef and bi-carbonate of soda into a stewpan, heat slowly to 140° F., stirring gently meanwhile, and keep at this temperature for about ½ an hour. Remove from the fire, and when it has cooled down to a lukewarm temperature, add the liquor pancreaticus, and allow the vessel to remain covered in a warm place for about 1 hour. Then strain, bring to the boil season to taste, and serve.

Time.—1¾ hours. Average Cost, 1s.

3286.—PEPTONIZED BEEF TEA JELLY.

Ingredients.—½ a pint of peptonized beef tea, ½ an oz. of sheet gelatine.

Method.—Make the beef tea as directed in the preceding recipe, then strain and bring to boiling point. Soften the gelatine in a little cold water, add it to the beef tea, and stir until dissolved. Strain into a mould previously rinsed with cold water, and keep in a cold place until set.

Time.—2 hours. Average Cost, 1s. 1d.

3287.—PEPTONIZED MILK.

Ingredients.—½ a pint of milk, ¼ of a pint of water, 1 dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda.

Method.—Put the milk and water into an enamelled stewpan, heat it to 140° F., then pour it into a jug containing the liquor pancreaticus and bi-carbonate of soda. Cover the jug, wrap it in flannel, and let it stand in a warm, but not hot, place for 1 hour. Boil up to prevent the bitter taste becoming too much developed. Milk thus prepared can be used for various preparations, or it may be served as ordinary milk, either hot or cold.

Time.—1½ hours. Average Cost, 4d.

3288.—PEPTONIZED GRUEL.

Ingredients.—½ a pint of thick gruel, ½ a pint of fresh milk, 1 dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda.

Method.—Make the gruel from any farinaceous food preferred (see preceding recipes), and add to it the cold milk. Stir the liquor pancreaticus and bi-carbonate of soda at once into this warm preparation, cover, and keep it at the same temperature for about ½ an hour. Boil for a few minutes, sweeten and flavour to taste, then serve.

Time.—40 minutes. Average Cost, 5d.

3289.—PEPTONIZED SOUPS.

Any purée or stock forming the basis of soup may be peptonized by adding to each pint 1 tablespoonful of liquor pancreaticus and 20 grains of bi-carbonate of soda. As soon as the right stage of peptonization is reached the soup should at once be boiled, otherwise an unpleasant bitter flavour will be imparted to the preparation.

Diabetic Foods

3290.—ALMOND BREAD.

Ingredients.—4 ozs. of almond meal, 2 tablespoonfuls of gluten meal, 1 teaspoonful of baking powder, 1 oz. of butter, 2 eggs, salt.

Method.—Mix the meal, salt, and baking powder together, and add the butter previously well beaten. Add the eggs separately, beat well, then bake in a shallow tin from 20 to 25 minutes.

Time.—1 hour.

3291.—ALMOND BREAD. (Another Method.)

Ingredients.—4 ozs. of almond meal, 2 tablespoonfuls of prepared bran, 1 oz. of butter, 1 egg, 1 teaspoonful of baking powder, 1 tablespoonful of milk (about).

Method.—Prepare and bake as directed in the preceding recipe. This bread, as well as the above, will be found extremely palatable if, when cool, it is cut into pieces the size of an ordinary rusk, and browned in a moderate oven.

Time.—1 hour.

3292.—ALMOND SPONGE, BAKED.

Ingredients.—1 oz. of almond flour, 2 whites of eggs, salt, and saccharine to taste.

Method.—Whisk the whites stiffly, stir in the flour lightly, and add a pinch of salt and saccharine to taste. Bake from 15 to 20 minutes in a hot oven. The saccharine may be omitted, and the preparation will then be found a good substitute for bread.

Time.—30 minutes.

3293.—COCOANUT CAKES.

Ingredients.—2 ozs. of unsweetened cocoanut, 2 ozs. of almond flour, 1 oz. of butter, 1 egg, milk, saccharine, salt.

Method.—Cream the butter, add the almond flour, cocoanut, saccharine, and a pinch of salt, and, when well mixed, stir in the egg and as much milk as will form a stiff mixture. Place it in small heaps on a greased tin, and bake in a quick oven from 15 to 20 minutes.

Time.—30 minutes.

3294.—CUSTARD.

Ingredients.—½ a pint of milk, 2 eggs, saccharine, flavouring, salt.

Method.—Beat the eggs, add the milk, a good pinch of salt, and sweeten and flavour to taste. The preparation may be baked in a piedish, steamed in a basin, or cooked in a jug placed in a saucepan of boiling water. Savoury custard may be made by substituting salt, pepper, and parsley for the saccharine and flavouring, and some or all of the milk should be replaced by good white stock.

Time.—¾ of an hour. Average Cost, 4d.

3295.—EGG JELLY.

Ingredients.—½ a pint of water, the juice of 2 lemons, thin rind of 1 lemon, ¼ of an oz. of gelatine, 1 egg, saccharine.

Method.—Put all the ingredients into a saucepan, and stir the mixture by the side of the fire until the gelatine is dissolved. Strain into a mould, and turn out the jelly when set.

Time.—1 hour. Average Cost, 5d.

3296.—FISH.

Fish of every description is allowed, and the usual methods of cooking may be applied, except frying in deep fat, the breadcrumbs or flour batter used in preparing fish thus cooked being prohibited.

3297.—HARICOT BEAN TEA.

Ingredients.—¼ of a pint of white haricot beans, 1 quart of water, a bay-leaf, 1 clove, 2 or 3 sprigs of parsley, salt and pepper, 2 or 3 tablespoonfuls of cream.

Method.—Soak the beans for 12 hours, then wash them well, and put them into a well-lined stewpan. Add the water, bay-leaf, clove, parsley and a little salt, boil gently for 3 hours, and strain through a fine strainer. Let the tea stand for 15 or 20 minutes, then pour carefully into a clean stewpan, taking care not to disturb the sediment. Re-heat, add the cream, season to taste, and serve.

Time.—3½ hours. Average Cost, 4d.

3298.—LENTIL FLOUR GRUEL.

Ingredients.—1 quart of milk (or milk and water), 2½ ozs. of lentil flour, sugar to taste, flavouring if liked, salt.

Method.—Mix the flour smoothly with a little milk, boil up the remainder, and pour it over the blended flour. Replace in the saucepan, stir and boil gently for 5 minutes, then add a good pinch of salt, saccharine to taste, and cover closely. Simmer gently for ½ an hour, stirring occasionally, then add a little ginger, nutmeg, or any flavouring preferred, and serve.

Time.—About 45 minutes. Average Cost, 5d. to 6d. Sufficient for 3 or 4 persons.

3299.—MEAT, POULTRY, GAME.

The ordinary methods of cooking are applied, but all gravies and sauces must be entirely free from root vegetables, flour and other starchy substances.

3300.—MILK JELLY.

Ingredients.—½ a pint of milk, ¼ of an oz. of gelatine, saccharine, lemon-rind or other flavouring.

Method.—Infuse 2 or 3 fine strips of lemon-rind in the milk for 10 minutes, add the saccharine and gelatine, and stir by the side of the fire until the latter is dissolved. Strain into a mould, and turn out when set.

Time.—1 hour. Average Cost, 3d.

3301.—SAUCES.

Ingredients.—2 ozs. of butter, 1½ ozs. of gluten flour, 1 pint of stock, milk, or water.

Method.—Melt the butter in a saucepan, add the gluten flour, and, when well mixed, put in the stock, milk or water. Stir and boil for a few minutes, season to taste, and serve. A sweet sauce is made by adding saccharine and flavouring, instead of salt and pepper; and yolks of eggs and cream may partially, or entirely, replace the gluten flour.

Time.—15 minutes. Average Cost, 5d.

3302.—SOUFFLÉS (SWEET AND SAVOURY).

Ingredients.—2 ozs. of almond flour, or gluten flour, ½ a pint of milk, 2 eggs.

Method.—Mix the almond flour or gluten flour smoothly with a little milk, boil up the remainder, and add the flour. Stir and cook over the fire until thick, add saccharine and flavouring to taste, and beat in the yolks of eggs. Whisk the whites stiffly, stir them lightly in, pour the mixture into a buttered pie-dish, and bake in a quick oven for 20 minutes. A savoury soufflé may be made by adding salt and savoury seasoning instead of sugar; and when making a fish soufflé, fish stock should replace the milk.

Time.—40 minutes.

3303.—SOUPS.

Soups may be made from meat, game, poultry or fish, but they must contain no root vegetables or starchy substances. Such vegetables as cabbage, lettuce or spinach are allowed, and the soup may be thickened with almond flour, or yolks of eggs.

3304.—THICK SOUP.

Ingredients.—½ a lb. of gravy beef, 1 pint of water, 2 tablespoonfuls of almond flour or gluten flour, 1 tablespoonful of cabbage cooked and chopped, 1 tablespoonful of cream, salt to taste.

Method.—Cut the meat into small pieces, and simmer it in the water for 1½ hours. Strain, replace in the stewpan, add the almond flour or gluten flour mixed smoothly with a little cold water, and stir until boiling. Stir and cook gently for about 10 minutes, add the cabbage and cream, and season to taste.

Time.—2 hours.

3305.—TRIPE SOUP.

Ingredients.—½ a lb. of tripe, 1 pint of milk, 1 pint of stock or water, 1 small onion, 1 clove, 1 oz. of butter, ½ an oz. of flour, salt and pepper.

Method.—Wash the tripe, blend and drain it, and cook it in the milk and stock or water, with the onion and clove, for an hour or till tender, then mince the tripe finely and add it to the broth. Melt the butter, stir in the flour, dilute with 1 gill of milk, stir till it boils and add to the soup. Boil for 10 minutes longer, season slightly and serve.

Time.—1½ hours. Average Cost, 7d. or 8d.