Part 7

Shell the peas, and boil them in a little water with the salt and onion sliced. Well wash the lettuce, shred it, place in a pie-dish, and when the peas are done, add them, including the liquor in which they have been boiled (if there be more liquor than the pie-dish will conveniently hold, it should be added after the pie is cooked). Sprinkle the mint over the top, cover with paste in the usual way, brush over with the beaten egg, and bake in a rather hot oven for about three-quarters of an hour.

No. 213.--Vermicelli and Tomato Pudding.

6 ounces cooked vermicelli. 6 ounces mashed potato. 2 shalots, or a small onion. 2 eggs. 1 teaspoon salt. 1/4 teaspoon pepper. 2 tablespoons tomato juice. 1 ounce butter.

Boil the shalot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.

FRUITS.

No. 214.--Puree of Apples.

Very suitable for young children.

1/2 pint water. 24 lumps sugar. 6 apples. A little cinnamon or cloves.

Dissolve the sugar in the water, then add the cloves and apples (which should not be peeled). Simmer for twenty or thirty minutes. Then rub through a sieve with a wooden spoon.

No. 215.--Stewed Apples.

6 or 8 apples, according to size. 1 pint water. 40 lumps sugar. A few cloves.

Dissolve the sugar in the water, peel and core the apples (but do not cut them), and place them with the cloves in the syrup, stew very gently for about ten minutes, then turn the apples and simmer for another ten minutes, or until they are tender, but not broken. When done, place them in a pretty dish, and fill the hollow part with jam or custard. Reduce the syrup by boiling it over the fire for a few minutes with the lid off, strain over the apples, and allow to cool before serving.

No. 216.--Apples Stewed a la Gloire.

10 or 12 stewing apples. 1 1/2 pints of water. 1/2 pound loaf sugar. 1 dozen crystallized cherries. 2 bananas. { 1 strip of lemon peel. { 12 cloves. { 1 small stick of cinnamon tied in muslin.

Place the water, sugar, and flavourings in a large enamelled stewpan, and stand over a gentle heat until the sugar is dissolved. Peel the apples, carefully remove the cores, leaving the apples whole; place them in the syrup, and simmer until perfectly tender, but not broken. When done, lift them out into a glass dish (which should have been previously warmed to prevent cracking), press them slightly with a spoon so as to make a smooth surface slightly raised in the centre, and stand them on one side to get cold. When the apples are cold, strain the syrup into a small stewpan, and reduce over a moderate heat for fifteen or twenty minutes. Cut the bananas into quarter-inch slices, stamp out the seeds, and arrange the rings on the apple, placing a cherry in the middle of each ring. Pour the syrup over the top, when, if it be sufficiently reduced, it will immediately set, and form a very ornamental as well as delicious dish.

No. 217.--Stewed French Plums.

1 pound French plums. 6 or 8 lumps of sugar. Water.

Wash the plums by placing them in a sieve or strainer and pouring hot water over them; then place them in a stewpan, cover with water, and boil very gently for half an hour; drop in the sugar and simmer for another half hour. When done, remove the lid and stand the stewpan on one side for the plums to cool. Pile them in a glass dish, and pour the syrup over.

No. 218.--Masked Pears.

6 stewing pears. 3/4 pint water. 1 egg. 6 tablespoons bread crumbs. 24 lumps sugar. 1 inch cinnamon stick. Jam. 1/2 ounce butter.

Make a syrup of the sugar and water, peel and hollow the pears (which must remain whole), place them in the syrup, and stew gently one hour or until tender; lift them out very carefully on to a plate and allow to cool. Fill them with jam, roll in egg and bread crumbs, place in a buttered dish, and bake for about twenty minutes. In the meantime, place the cinnamon in the syrup and boil until it is reduced, place the pears in a pretty dish, pour the syrup over them through a strainer, and allow to cool.

No. 219.--Stewed Pears.

1 dozen stewing pears. 1 quart water. 1/2 pound loaf sugar. 2 inches cinnamon stick.

Peel the pears carefully and remove the cores, but leave them whole. Dissolve the sugar in the water, using an enamelled stewpan, place the pears in this and allow to simmer for two hours, keeping the lid on. Remove the stewpan from the fire, and stand it on one side _without_ the lid until the pears are perfectly cold, then carefully lift them out (they should be a beautiful red colour) into a glass dish. Strain the syrup into a small stewpan, boil over a good heat for about fifteen minutes (watching it carefully the latter portion), reduce to three tablespoons, pour over the pears, and allow to thoroughly cool before serving.

No. 220.--Early Rhubarb Stewed.

5 or 6 large sticks of rhubarb. 30 lumps sugar. 1/2 ounce butter. 1 gill milk.

Dissolve the sugar in the milk, then add the butter and rhubarb cut up. Stew gently over a moderate heat until tender.

No. 221.--Strawberries in Syrup.

1 pound strawberries. 1 pound cherries. 1/2 pound loaf sugar. 1 pint water.

Pound the cherries in a mortar, crushing as many of the stones as possible. Place them with the water and sugar in a stewpan, and boil one hour without the lid. Strain the syrup into a small stewpan, and reduce until it commences to thicken, then place in the strawberries (first removing the stalks), and shake them so that they become coated with the syrup. Lift them out into a glass dish, reduce the syrup again until it becomes quite thick, pour over the strawberries, and allow to get quite cold.

INDEX.

(The numbers given refer to the recipes.)

Soups.

Artichoke. 1.

Asparagus. 2.

Brown. 3.

Carrot. 4.

Celery. 5.

Chestnut. 6.

French bean. 7.

Green kale. 8.

Haricot bean. 9.

Lentil. 10. broth. 11. tea. 12.

Mulligatawny. 13.

Oatmeal. 14.

Onion. 15.

Parsnip. 16.

Pea. 17. dried green. 18. fresh. 19.

Potato. 20.

Rice. 21.

Sea kale. 22.

Semolina. 23.

Stock, brown. 24. white. 25.

Tomato. 26.

Turnip. 27.

Vegetable. 28. marrow. 29.

Vermicelli. 30.

Stews.

Brighton. 31.

Carrot. 32.

Cucumber. 33.

Cucumber and beetroot. 34. with sauce piquante. 35. braized, with tomato sauce. 36.

Mushrooms. 37.

Potato. 38. baked. 39.

Pea, fresh green. 40. and lettuce. 41. and potato. 42.

Haricot bean. 43, 44, 45. ragout. 46. and green pea. 47.

Irish. 48.

Lentil, with forcemeat cutlets. 49.

Rice. 50.

Spanish onion. 51.

Tennis. 52.

Tomato ragout. 53.

Vegetable, rich baked. 54. ragout. 55. marrow. 56.

Fritters, Etc.

Almond, savoury. 57.

Batter. 58.

Brazil rissoles. 59.

Egg and tomato. 60.

Golden marbles. 61.

Haricot bean croquettes. 62.

Kromskies. 63.

Mushroom croquettes. 64.

Potato. 65.

Savoury. 66. queen. 67.

Semolina, sweet. 68.

Vermicelli and cheese. 69, 70.

Savouries.

Asparagus and egg on toast. 71.

Batter, rolled, stuffed with forcemeat. 72. boiled. 73.

Cheese mixture. 74.

Chestnuts, with Maitre d'Hotel sauce. 75.

Eggs on toast. 76.

Forcemeat. 77. balls. 78.

Haricot beans on bread. 79. on toast. 80. with eggs. 81. garnished. 82. mould. 83.

Lentil cakes. 84.

Mixture. 85, 86.

Mushrooms a la Francaise. 87.

Pancakes. 88.

Peas, green, and carrots on toast. 89.

Potato, baked, with sage and onion. 90. casserole of. 91. and celery balls. 92. and eggs with celery sauce. 93. fried with eggs. 94. olives. 95. pyramids. 96. stuffed. 97, 98.

Rice balls. 99.

Rissoles. 100.

Sage and onion patties. 101.

Sausages. 102. in batter. 103. Brussels sprout. 104. curry flavour. 105. lentil and tomato. 106. savoury. 107. semolina. 108.

Semolina. 109. and cheese. 110.

Spanish onions stuffed. 111.

Spinach with peas and tomatoes. 112.

Surprise balls. 113.

Toad-in-the-hole. 114.

Tomatoes in batter, plain. 115. in batter, seasoned. 116. and eggs on toast. 117.

Turnips with poached eggs. 118.

Vegetable marrow with potato balls. 119. marrow rings with tomato batter. 120. marrow stuffed. 121, 122.

Vermicelli and cheese. 123.

Souffles.

Bread. 124.

Cauliflower. 125.

Cauliflower and potato. 126.

Garnie. 127.

Moulded. 128.

Haricot bean. 129. with Bechamel sauce. 130. and spinach. 131.

Lentil. 132.

Pea, fresh green. 133.

Petites. 134.

Tomato. 135.

Curries.

Beetroot and cucumber. 136.

Eggs. 137.

Haricot beans. 138, 139.

Lentils. 140.

Tomatoes. 141.

Turnips. 142.

Vegetables.

Artichokes with sauce royale. 143.

Beetroot, fried. 144.

Brussels sprouts. 145.

French beans. 146.

Greens, a nice way. 147. tasty. 148.

Haricot beans. 149.

Mushrooms, baked. 150.

Peas, green. 151.

Potatoes, mashed. 152. new, fried. 153.

Salsify. 154.

Tomatoes. 155.

Sauces.

A la bonne femme. 156.

A la petite cuisiniere. 157.

Apple. 158.

Asparagus. 159.

Bechamel. 160.

Curry. 161, 162. a Brazil. 163.

German. 164.

Haricot bean. 165.

Lentil. 166, 167, 168.

Mint. 169.

Parsley. 170.

Piquante. 171.

Royale. 172.

Salad. 173, 174, 175, 176.

Superbe. 177.

Tomato. 178, 179. and haricot bean. 180. piquante. 181.

Tournee. 182.

Vegetable. 183.

White. 184. rich. 185.

Salads.

Beetroot. 186.

Cabbage. 187.

Carrot. 188.

Cucumber. 189.

Haricot bean. 190.

Onion. 191.

Potato. 192.

Sea kale. 193.

Vegetable. 194.

Pies, Puddings, Etc.

Alexandra pie. 195.

Asparagus pudding. 196.

Batter, baked. 197.

Biscuits, whole meal. 198.

Cherry tartlets. 199.

Chestnut cakes. 200.

French plum pasties. 201.

Haricot beans, potted. 202.

Lentil pudding. 203.

Lentils, potted. 204.

Mushroom pudding, baked. 205. boiled. 206.

Paste, plain. 207. puff. 208.

Potato pie. 209. pudding. 210.

Rice, boiled, plain. 211.

Summer pie. 212.

Vermicelli and tomato pudding. 213.

Fruits.

Apples, puree of. 214. stewed. 215. stewed a la gloire. 216.

French plums. 217.

Pears, masked. 218. stewed. 219.

Rhubarb, early, stewed. 220.

Strawberries in syrup. 221.

CHISWICK PRESS:--C. WHITTINGHAM AND CO., TOOKS COURT, CHANCERY LANE.

[ Transcriber's Note:

The following is a list of corrections made to the original. The first line is the original line, the second the corrected one.

No. 41--Green Pea and Lettuce Stew. No. 41.--Green Pea and Lettuce Stew.

together all the ingredients for the stuffing, cut the pototoes together all the ingredients for the stuffing, cut the potatoes

2 teapoons sage. [in No. 98] 2 teaspoons sage.

Note.--Rice, semolina. etc., may be used in place of the vermicelli. Note.--Rice, semolina, etc., may be used in place of the vermicelli.

3 tablespoons minced spinach 3 tablespoons minced spinach.

No. 139--Curried Haricot Beans. No. 139.--Curried Haricot Beans.

Note--The rice may be omitted. Note.--The rice may be omitted.

hour, Strain, add pepper and salt, and thicken the juice with the flour hour. Strain, add pepper and salt, and thicken the juice with the flour

No 162.--Curry Sauce. No. 162.--Curry Sauce.

Hard-boiled yoke of 1 egg. Hard-boiled yolk of 1 egg. ]