{"collection":"scripture-revelation","full_text_available":true,"graph_url":"https://unchartedknowledge.5gfusion.net/v2/api/page/gutenberg_54039/graph","html_url":"https://unchartedknowledge.5gfusion.net/v2/page/gutenberg_54039","id":"gutenberg_54039","license":"Public Domain (US)","rights_basis":"gutenberg_metadata_copyright_false","source":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/54039","summary":null,"tags":["Category: Cooking & Drinking","Category: How To ...","Category: Religion/Spirituality","Cooking (Fish)","Lenten menus","Vegetarian cooking"],"text":"Transcriber's Notes:\n\n    The spelling and punctuation of the original have been preserved.\n\n    Obvious punctuation errors and misprints have been corrected.\n\n    Blank pages have been deleted.\n\n    Text in Italics is indicated between _underscores_ whereas text in\n    Bold is indicated between =double hyphens=.\n\n    Text in small capitals has been replaced by regular uppercase text.\n\n\n                   *       *       *       *       *\n\n\n\n\n                           FAST-DAY COOKERY\n\n                                  OR\n\n                          MEALS WITHOUT MEAT\n\n\n\n\n                           HOUSEHOLD BOOKS.\n\n\n=HINTS on COOKERY=, and Management of the Table. Translated from the\nFrench by MARY HOOPER. Crown 8vo. Price 1s. 6d.\n\n=THE ECONOMICAL COOK.= A Book of Recipes for every Season of the Year.\nBy P. O. P. Fcap. 8vo. Price 1s.\n\n=WASHING, CLEANING, and REMOVING STAINS.= By an Experienced Housewife.\nFcap. 8vo. Price 1s.\n\n=CHILDREN.= By I. L. RICHMOND, with a Preface by SARAH TYTLER. Fcap.\n8vo, paper. Price 1s.\n\nA book for all mothers, being a series of short practical papers on\nthe care and home training of young people; with full directions for\nnursing them through their ordinary diseases, and teaching them how\nto preserve their health; also plain instructions how to cater for a\nfamily and to prepare their meals, including inexpensive menus for\ndinner, breakfast, and supper.\n\n\n                GRIFFITH FARRAN & CO., LIMITED, LONDON.\n\n                        _And all Booksellers._\n\n\n\n\n                           FAST-DAY COOKERY\n\n                                  OR\n\n                          MEALS WITHOUT MEAT\n\n\n                                  BY\n\n                             GRACE JOHNSON\n\n           AUTHORESS OF \"ANGLO-INDIAN AND ORIENTAL COOKERY\"\n\n\n                                LONDON\n\n                         GRIFFITH FARRAN & CO.\n\n                 NEWBERY HOUSE, 39 CHARING CROSS ROAD\n\n                                 1893\n\n\n\n\n    [_The Rights of Translation and of Reproduction are reserved._]\n\n\n\n\n                                PREFACE\n\n\nEncouraged by the kindly manner in which the Press has dealt with my\n\"Anglo-Indian and Oriental Cookery,\" and at the repeated request of\nfriends, I am writing this little book.\n\nIn its compilation, I have had in view both the Anglican and Roman\ncommunions.\n\nThere are many who keep the Fasts and Abstinences prescribed by their\nChurch, and there are many more who would do so if their food was\nserved up and cooked in a healthy way. As a rule, fish and vegetables\nare very little understood in this country, and even in the houses of\nthe better class one sees little else than the eternal boiled and fried\nfish. As to vegetables, they are out of it altogether. If this be the\ncase where money is no object, how much harder is it for those who are\nobliged to make the most of everything?\n\nI do not pretend to teach in this little book, only to give a few novel\nand useful recipes that most housewives will find really good and\neconomical, and also to show that a non-flesh diet can be and is both\nhealthy and appetising.\n\nThe book will be found useful by others than those for whom it is\nspecially written, and most of the recipes will be practicable at all\ntimes of the year.\n\nA word in conclusion to the careful housewife in getting tinned fish.\nAlways get the _best_ brand; it is not wise to go in for cheap goods in\nthis line.\n\nI cannot speak too highly of Edwards' Desiccated Soups. They make\ndelicious soups of themselves, and in conjunction with other things\nthey have no equal. Their tomato is simply invaluable; I would not be\nwithout it for anything.\n\nTo those who find pastry indigestible I would recommend them to try\n\"Coombs' Eureka Flour\"; it makes delicious pastry, and requires no\nbaking powder, and it has the advantage of being thoroughly digestible.\n\nI have mentioned how to use all these in most of the recipes. I have\nnot made any pretence to make this what is called a high-class cookery\nbook; my aim and object is to bring it within the range of most people,\nwhile many of the dishes are good enough for any high-class table, and\nwould be found a welcome and novel addition.\n\n                                                      GRACE JOHNSON.\n\n\n\n\n                           FAST-DAY COOKERY.\n\n\n\n\n                               _SOUPS._\n\n\n                            1. Oyster Soup.\n\nOpen one dozen oysters, preserve the liquor.\n\nPut into a pan two ounces of butter, with an onion and one bead of\ngarlic chopped very fine; let these cook till they are a golden\ncolour, then add one and a half pints of milk, and one and a half\npints of water, and the liquor of the oysters, twelve cloves, twelve\npeppercorns, three bay-leaves, salt and pepper to taste. Stir in a bowl\nthree ounces of fine florador to the consistence of cream, and when the\nsoup comes to a boil, stir it in, and then let it boil for about ten\nminutes. Let it simmer after this very gently for half an hour, strain\nthrough a wire sieve, then add the oysters, a grate of nutmeg, the peel\nof a lemon grated; let it simmer for twenty minutes. Serve hot.\n\n\n                           2. Lobster Soup.\n\nCut up an onion into thin rings, chop two beads of garlic, and fry\nthese a golden brown in two ounces of butter, with twenty-four cloves,\ntwelve peppercorns, and three bay-leaves. Add one and a half pints of\nwater, let it simmer gently for half an hour, then add two packets of\nEdwards' Desiccated White Soup; let it simmer half an hour longer, and\nstrain. Then add either one pint of milk, or sixpence worth of cream,\nthe rind of a lemon grated, quarter of a nutmeg grated, salt and pepper\nto taste; put it on the fire to warm through. Well pound the flesh of a\nfresh lobster, or the _very best_ brand of tinned lobster, and pass it\nthrough a wire sieve into the soup, stir well, and thoroughly heat it.\nServe with fried bread cut into small dice shape.\n\n\n                           3. Scallop Soup.\n\nCut up an onion into rings, two beads of garlic, and fry in two ounces\nof butter a golden colour. Add one and a half pints of water, the same\nof milk, twenty-four cloves, twelve peppercorns, a sprig of tarragon,\nthree bay-leaves, a stick of celery, two-penny packet of Edwards' White\nSoup; let them simmer for one hour.\n\nChop up about half a dozen scallops, strain the soup through a wire\nsieve, add the scallops, pepper and salt to taste, and a grate of lemon\npeel. Serve very hot with fried bread cut into little dice.\n\n\n                            4. Cockle Soup.\n\nCut up an onion into thin rings, and chop two beads of garlic, fry in\ntwo ounces of butter with twenty-four cloves a delicate brown, then add\ntwo tablespoons of tarragon vinegar, two tablespoons mushroom ketchup,\ntwo teaspoons of Chili vinegar, and three pints of water; thicken\nwith two ounces of flour that has been rubbed smooth in a bowl to the\nconsistence of cream; then add a stick of celery, a pinch of thyme,\nparsley, basil and sage. Let these simmer for one hour; add pepper and\nsalt to taste, and strain through a sieve. Lastly, add one pint of\n_picked_ cockles, with their liquor. Serve hot.\n\n\n                             5. Eel Soup.\n\nBoil two pounds of eels, that have been skinned and cleaned, in two\nquarts of water. Add a bunch of sweet herbs, two-penny packet of\nEdwards' White Soup, one onion stuck with cloves, two beads of garlic,\ntwo ounces of butter, pepper and salt to taste, one small tea-cup of\ntomato conserve. Let it simmer gently for one hour, strain through a\nsieve, take the flesh of the fish off the bones, pass it through a\nsieve into the soup. Serve hot, with nicely toasted bread cut into neat\npieces.\n\n\n                           6. Haddock Soup.\n\nBoil a smoked haddock in about three pints of water, add to it an onion\ncut into quarters, two beads of garlic, twenty-four cloves, a stick of\ncinnamon, a blade of maize, a bunch of sweet herbs, twelve peppercorns;\nboil gently for one hour; strain through a wire sieve, bone the fish,\nand remove the skin, pass the flesh through the sieve into the soup,\nthicken with half a penny packet of pea flour, rubbed smooth in a\nlittle water, add a little tomato pulp if liked, and two ounces of\nbutter. Serve hot with fried bread cut into dice.\n\n\n                            7. Skate Soup.\n\nWell skin and wash two pounds of skate--the cheaper parts are the best\nfor soup--boil in three pints of water for about two hours very gently.\n\nCut up an onion into thin rings, chop two beads of garlic, and fry in\ntwo ounces of butter a delicate golden colour; now add the soup to this\nwith one pint of milk, three bay-leaves, twelve cloves, a blade of\nmace, and a stick of cinnamon, pepper and salt to taste. Let it simmer\nfor half an hour, strain through a wire sieve, take the meat of the\nfish, and put neat pieces of it in the soup. Serve hot with toasted\nbread cut into neat pieces.\n\n\n                             8. Cod Soup.\n\nTake a cod's head and shoulders, boil it gently in two quarts of water\nfor one and a half hours.\n\nCut up an onion into rings, chop two beads of garlic, and fry in two\nounces of butter and twenty-four cloves a nice brown, then add the fish\nliquor, three bay-leaves, a bunch of sweet herbs, pepper and salt to\ntaste; thicken the soup with one packet of pea flour rubbed smooth in\na bowl with a little water, stir well, then add one teaspoon of Chili\nvinegar, one tablespoon of tarragon vinegar, and one tablespoon of\nmushroom ketchup; strain, and serve with fried bread cut into dice.\n\n\n                     9. Salt Herring Mullagatawny.\n\nCut up an onion into rings, chop three beads of garlic, fry in two\nounces of butter with twenty-four cloves a nice brown, then add one\ntablespoon of the best currie powder, stir, then put in two quarts of\nwater. Cut up three red herrings, salted ones, into pieces, add it to\nthe rest; let it simmer gently one hour; strain, put it back into the\npan, and add two packets of Edwards' Tomato Soup, and three bay-leaves.\nTake the nicest bits of the fish, free from skin and bone, and put them\nin the soup; let it simmer an hour longer, take out the bay-leaves, and\nserve with a separate dish of boiled rice.\n\n\n                            10. Welk Soup.\n\nCut up an onion into thin rings, chop two beads of garlic, fry in two\nounces of butter with twenty-four cloves a nice brown, add two quarts\nof water and one quart of welks, picked, three bay-leaves, a bunch of\nsweet herbs, a carrot cut into thin slices, a turnip cut into thin\nslices, and a few sticks of celery chopped small. Boil gently for two\nhours; strain, pulp the vegetables through a sieve, and return the\nsoup and vegetables into the pan. Add one packet of Edwards' Tomato\nSoup, pepper and salt to taste; simmer for half an hour. Serve hot\nwith toasted bread cut into dice. The welks can be eaten with vinegar,\npepper, and salt, separately, if liked.\n\n\n                            11. Bread Soup.\n\nBoil two large onions in one pint of water, with twenty-four cloves,\nand a blade of mace, and twenty-four peppercorns. Let it boil till the\nonions are quite soft, then pass it through a sieve. Add two pints of\nmilk, half a pound of bread crumbs passed through a sieve, pepper and\nsalt to taste, and two ounces of butter; stir, let it come to the boil,\nand serve.\n\n\n                            12. Onion Soup.\n\nBoil one pound of onions till quite soft. Pass them through a sieve,\nmix with them two ounces of butter, three pints of milk, and pepper and\nsalt to taste.\n\n\n                             13. Pea Soup.\n\nBoil one pint of the best peas in two quarts of water and a mite of\nsoda till they are quite soft. If the peas get too thick add a little\nmore water; when quite soft, pass them through a sieve into a nice\n_pur\u00e9e_. Cut up an onion in thin rings, then chop it _very_ small, also\ntwo beads of garlic, fry in two ounces of butter a golden brown. Then\nadd twenty-four cloves, a carrot cut into thin slices, and a turnip cut\ninto thin slices, and the _pur\u00e9e_; let it simmer gently till the carrot\nand turnip are soft, and then again strain it. Add pepper and salt to\ntaste. Serve with dried powdered mint, and fried bread cut into dice.\n\n\n                          14. Green Pea Soup.\n\nBoil one pint of dried green peas in two quarts of water with a mite of\nsoda till the peas are quite soft. If the water evaporates add a little\nmore; pass the peas through a wire sieve. Now chop up an onion _very_\nsmall, also two beads of garlic, fry in two ounces of butter a golden\ncolour. Add your peas, then a whole carrot, a whole turnip, and two\nsticks of celery; simmer gently till the vegetables are soft, remove\nthe vegetables, add pepper and salt to taste, and serve the _pur\u00e9e_\nwith dry powdered mint and fried bread cut into dice.\n\n\n                           15. Turnip Soup.\n\nBoil four large turnips till quite tender. Pass them through a sieve,\nadd three pints of milk and put them on one side, cut up an onion into\nrings, chop two beads of garlic, and fry in two ounces of butter a gold\ncolour. Add twelve cloves, twelve peppercorns, a piece of green ginger,\nand three bay-leaves. Then put in your turnip _pur\u00e9e_, pepper and salt\nto taste. Simmer gently for half an hour; strain and serve.\n\n\n                      16. Vegetable Marrow Soup.\n\nBoil a vegetable marrow till quite tender. Pass it through a sieve,\nadd pepper and salt to taste, and three pints of milk. Warm it up\nthoroughly and melt into it two ounces of butter. Serve with toast cut\ninto nice shapes.\n\n\n                           17. Potato Soup.\n\nCut up an onion into rings, chop two beads of garlic, fry and add\ntwo ounces of butter a nice golden colour, add twelve cloves, twelve\npeppercorns, three bay-leaves, one carrot cut into slices, one turnip\ncut into slices, a stick or two of celery chopped, one pound of\npotatoes peeled and cut into slices, and one quart of water and one\nquart of milk. Boil gently till all the vegetables are tender enough;\npass them through a sieve; if the _pur\u00e9e_ is too thick add a little\nmore milk; warm up thoroughly. Add pepper and salt to taste, and serve\nwith fried bread cut into dice.\n\n\n                        18. Haricot Bean Soup.\n\nBoil a half pint of haricots in two quarts of water, with a mite of\nsoda, one onion, one carrot, one turnip, two sticks of celery chopped.\nWhen quite tender pass all through a sieve. Add two ounces of butter,\npepper and salt to taste, and two tablespoons of tomato conserve. Serve\nwith fried bread cut in dice.\n\n\n                           19. Lentil Soup.\n\nBoil one pint of lentils in two quarts of water to a pulp. Cut up an\nonion, chop two beads of garlic, and fry in two ounces of butter with\ntwenty-four cloves a nice gold colour. Add the lentils to this, put in\nsalt to taste, and just before serving a squeeze of lemon juice.\n\n\n                        20. German Lentil Soup.\n\nBoil one pint of German lentils in two quarts of water, with a mite of\nsoda. When quite soft pass through a wire sieve; stir into the _pur\u00e9e_\ntwo ounces of butter, pepper and salt to taste. Serve with fried bread\ncut into dice.\n\n\n                           21. Tomato Puree.\n\nCut up an onion into rings, chop two beads of garlic, and fry a pale\nbrown in two ounces of butter. Add twenty-four cloves, and two pounds\nof tomatoes cut up in quarters. Let it simmer gently till the tomatoes\nare quite soft; strain through a sieve. Add one pint of water, pepper\nand salt to taste; let it boil up, and put in a tablespoon of butter\nrolled in as much flour as it will take up; stir well. A few drops of\ntarragon vinegar are a great improvement.\n\n\n                       22. Mixed Vegetable Soup.\n\nBoil in two quarts of water a turnip cut up, a carrot cut up, three\nsticks of celery cut up, two leeks, and a small cauliflower cut into\nsprigs. Boil till quite soft. Pass it all through a sieve. Cut up an\nonion, chop two beads of garlic, and fry in two ounces of butter a\npale golden colour. Add your vegetable _pur\u00e9e_, and pepper and salt to\ntaste. Serve with fried bread cut into dice.\n\n\n                          23. Florador Soup.\n\nCut up an onion into rings, chop up two beads of garlic, fry in two\nounces of butter with twenty-four cloves a nice gold colour. Add three\npints of milk; let it boil up very slowly. Have ready a quarter of a\npound of fine florador, mixed with almost one pint of cold milk, nice\nand smooth like cream. Add this to the boiling milk; stir all the time,\nso that it does not stick or get lumpy. Let it get thick, and strain.\nJust before serving add a few drops of tarragon vinegar.\n\n\n                           24. Barley Soup.\n\nCut up an onion into rings and chop fine, chop two beads of garlic, and\nfry in two ounces of butter a golden brown. Add two quarts of water,\nthree ounces of pearl barley, one carrot cut into slices, a turnip cut\ninto slices, three sticks of celery chopped; boil till the barley is\nquite tender. Add pepper and salt to taste, a few drops of tarragon\nvinegar, a few drops of clove vinegar, and a tablespoon of mushroom\nketchup. Serve with toast cut into neat pieces.\n\n\n                        25. Mullagatawny Soup.\n\nCut up an onion into thin rings, chop two beads of garlic, and fry in\ntwo ounces of butter a golden brown, with twenty-four cloves; then add\none tablespoon of the best of currie powder; fry a minute; add three\npints of water. Rub smooth with a little water one packet of pea flour;\nadd this to the boiling soup. Now add one penny packet of Edwards'\nTomato Soup; let it simmer gently for half an hour; just before serving\nadd the juice of half a lemon, and salt to taste. Serve with a separate\ndish of boiled rice.\n\n\n                          26. Spinach Puree.\n\nClean, wash, and pick two pounds of spinach. Put it in a pan with\none pint of water, boil till it is quite soft, pass it all through a\nsieve, add three ounces of butter, and pepper and salt to taste. If the\n_pur\u00e9e_ is too thick, add a little more warm water. Serve with fried\nbread cut into dice. This is a very simple but delicious _pur\u00e9e_.\n\n\n                           27. Sorrel Puree.\n\nClean, pick, and wash two pounds of sorrel. Cut up an onion into rings,\nchop two beads of garlic, and fry in three ounces of butter a golden\ncolour. Now add the sorrel. Let it get quite soft, and pass it through\na wire sieve, liquor and all; add as much hot water as will make the\n_pur\u00e9e_ a nice consistence for soup. Pepper and salt to taste. Serve\nwith fried bread cut into dice.\n\n\n                         28. Artichoke Puree.\n\nPeel two pounds of Jerusalem artichokes, and boil them till quite soft.\nPass them through a wire sieve; add three pints of milk; let it come to\nthe boil, then add three ounces of butter. Pepper and salt to taste.\nServe with fried bread. This is a delicious soup, and very nutritious.\n\n\n                           29. Carrot Puree.\n\nScrape and wash four large carrots; cut them into quarters, and boil\ntill quite soft; pass them through a sieve; cut up an onion into rings;\nchop up two beads of garlic, and fry these with twenty-four cloves a\nnice brown in two ounces of butter; then add the carrot _pur\u00e9e_, two\nand a half pints of water, three bay-leaves, a stick of cinnamon, a\nblade of mace, one packet of Edwards' White Soup. Pepper and salt to\ntaste. Let it simmer gently for an hour. Strain again, and serve with\nfried bread cut into dice. A few drops of tarragon is an improvement.\n\n\n                         30. Pearl Sago Soup.\n\nBoil a quarter pound of pearl sago in two quarts of water till quite\nclear, and as thick as possible; then add two packets of Edwards'\nTomato Soup, one onion stuck with cloves, a roll of lemon peel, two\nwhite beads of garlic, three bay-leaves, and three ounces of butter.\nSimmer gently for one hour. Before serving remove the onion, garlic,\npeel, and bay-leaves. Add a few drops of tarragon vinegar, one\ntablespoon of Worcester sauce, and two of mushroom ketchup, salt and\npepper to taste.\n\n\nN.B.--I have made some of these soups very thick on purpose, so that\nthere may be more substance in them. They can, moreover, be made\nthinner or thicker as desired by either omitting or adding hot water.\n\n\n\n\n                               _SAUCES._\n\n\nI give but few, but these are novel to a certain extent. The white\nbutter sauce alone can be varied in many ways, either savoury or\nsweet. If for sweets, the salt and savouries left out, and sugar and\nflavouring as desired put to it. Any cook with very little trouble can\ndo this, and it does not require extraordinary skill to vary these\nsauces according to what is required.\n\n\n                        1. White Butter Sauce.\n\nPut into a pan half a pint of milk, with two ounces of butter; let it\ngradually come to the boil.\n\nHave ready a tablespoon of flour rubbed down in a little cold milk. Add\nthis to the boiling milk, stir, and let it thicken, add salt to taste.\nThis is more delicate than the ordinary melted butter.\n\n\n                            2. Onion Sauce.\n\nBoil two large onions, stick two or three cloves into them. When quite\nsoft, pass them through a wire sieve, and add the pulp to a sauce, as\nNo. 1.\n\n\n                     3. Parsley and Butter Sauce.\n\nPick some parsley in neat bunches, wash and clear of grit, dry\nthoroughly in a cloth, chop _very_ fine, and add about two tablespoons\nto the sauce No. 1. Let it simmer very gently for a few minutes till\nthe parsley is cooked; stir occasionally, that it does not burn or get\nlumpy.\n\n\n                             4. Egg Sauce.\n\nBoil two eggs for ten minutes, then throw them in cold water; shell and\nchop fine; add to sauce No. 1. A little Nepaul pepper is an improvement.\n\n\n                           5. Sauce Piquant.\n\nCut up a small onion, chop two beads of garlic, and fry in two ounces\nof butter with twelve cloves, twelve peppercorns, and three bay-leaves.\nAdd half a pint of milk. Let it slowly come to the boil.\n\nHave ready one tablespoon of flour mixed smooth with a little cold\nmilk, stir into the boiling milk, strain, let it cool a little; now\nadd the yolk of an egg well beaten, a little Nepaul pepper and salt\nto taste. And lastly, chop up some tarragon and a little chervil that\nhas been soaked in vinegar for a week previously. Add this _very_\ncarefully, a little at a time, so that the sauce does not curdle. This\nsauce is a great favourite.\n\n\n                            6. Bread Sauce.\n\nBoil a small onion till very tender, pass it through a sieve; add to it\nhalf a pint of milk, two tablespoons of bread crumbs passed through a\nsieve, two ounces of butter, a few peppercorns, and salt to taste.\n\n\n                           7. Celery Sauce.\n\nCut up the white part of a bead of celery very small. Boil in just\nenough water to get it quite soft. Then add to this two tablespoons of\ncream, two ounces of butter, and a little flour mixed smooth in some\ncold milk, just to thicken it, salt to taste. Some like a little grated\nlemon peel and nutmeg.\n\n\n                           8. Oyster Sauce.\n\nChop up half a dozen oysters and mix them with their liquor with sauce\nNo. 1--a little grated nutmeg and lemon peel added.\n\n\n                           9. Shrimp Sauce.\n\nPick and clean one pint of pink shrimps. Mix them with sauce No. 1.\n\n\n                           10. Lemon Sauce.\n\nSauce No. 1. When a little cool, add the yolk of an egg well beaten,\nthe rind of half a lemon grated, a pinch of Nepaul pepper and nutmeg.\n\n\n                     11. Anchovy and Butter Sauce.\n\nSauce No. 1, with the addition of enough Anchovy sauce to flavour\nnicely, and a pinch of Nepaul pepper.\n\n\n                    12. Jerusalem Artichoke Sauce.\n\nSauce No. 1, with half a pound of artichokes boiled till tender and\npassed through a sieve, added to it a good pinch of Nepaul pepper.\n\n\n                        13. Brown Onion Sauce.\n\nChop up an onion very small, also one bead of garlic. Fry these in\nthree ounces of butter, with one tablespoon of flour, till it is quite\nbrown. Add half a pint of water, stir, and boil it up for about ten or\nfifteen minutes. Strain, and add pepper and salt to taste, and a little\nmushroom ketchup.\n\n\n                       14. Piquant Brown Sauce.\n\nCut up an onion into rings; chop up two beads of garlic. Fry these in\nthree ounces of butter and a tablespoon of flour till quite brown. Add\nrather less than half a pint of water, two tablespoons of vinegar,\none tablespoon of tarragon vinegar, one tablespoon of chervil, one\ntablespoon of clove, salt to taste, and a pinch of Nepaul pepper.\nStrain and serve.\n\n\n                           15. Tomato Sauce.\n\nCut up a small onion into thin rings, chop a bead of garlic, and fry in\ntwo ounces of butter a pale yellow. Cut up three good-sized tomatoes,\nand let it all simmer together till quite soft. Pass it all through a\nfine wire sieve. Add enough water to make half a pint of sauce. Thicken\nwith a little butter rolled in flour. Salt to taste and a few drops of\ntarragon vinegar.\n\n\n                          16. Mushroom Sauce.\n\nCut up a very small onion, chop one bead of garlic, and fry in three\nounces of butter, to which add a tablespoon of flour. Fry till brown.\nAdd half a pint of water, stir, and let it thicken. Strain. Add salt\nand Nepaul pepper to taste, and about six good-sized mushrooms that\nhave been peeled and picked and chopped. Let it simmer for about ten\nminutes very gently, and just before serving add a tablespoon of\nmushroom ketchup and a squeeze of lemon.\n\n\n                           17. Brown Lemon.\n\nCut up an onion into rings; chop up two beads of garlic. Fry in three\nounces of butter, with one tablespoon of flour, a nice brown. Add half\na pint of water, let it thicken, and then strain it. Add the grated\npeel of half a lemon, the juice of a whole one, and salt and Nepaul\npepper to taste.\n\n\n                          18. Brown Parsley.\n\nCut up an onion into thin rings, chop two beads of garlic, and fry in\nthree ounces of butter, with a tablespoon of flour, till quite brown.\nAdd half a pint of water, let it thicken, and strain. Then add two\ntablespoons of finely chopped green parsley, salt and Nepaul pepper to\ntaste.\n\n\n                         19. Cocoa-nut Sauce.\n\nCut up an onion into thin rings, chop two beads of garlic, also two\nbay-leaves; fry these in three ounces of butter with twelve cloves\nand a tablespoon of flour; let it get quite brown. Add the milk of a\ncocoa-nut and enough water to make it half a pint; let it thicken, and\nstrain, then add two tablespoons of scraped cocoa-nuts, salt and Nepaul\npepper to taste. This is very good with boiled fish.\n\n\n                         20. Beet-root Sauce.\n\nCut up an onion into rings, chop one bead of garlic, fry in three\nounces of butter with one tablespoon of flour. Add somewhat less than\nhalf a pint of water, two tablespoons of vinegar, one of tarragon\nvinegar, one of chervil vinegar, one teaspoon of Chili vinegar, and\nsalt to taste. Strain, and then add to it a small beet-root passed\nthrough a wire sieve.\n\n\n\n\n                        _FISH IN VARIOUS WAYS._\n\n\nI have not given recipes for plain boiling and frying; most cooks know\nhow to do this perfectly well, and it would only be repeating what is\nin other books. I will only add that most of the sauces poured over\nplain boiled fish seem to change its character entirely; for instance,\nboiled fillets of skate smothered in onion sauce taste very much like\nwhite meat. Some of the brown sauces, too, poured over good firm\nfleshed fish, seem very much like chicken or rabbit.\n\nI have put all the fish recipes together, both those suited to\n_entr\u00e9es_ and the more substantial. I have done this because it is\nrather a difficult matter to arrange how the different dishes are to be\nserved. Some are quite content with an _entr\u00e9e_ after the soup; others\nwant something more substantial to take the place of the usual joint;\nthey can, however, have fish pies, baked fish, boiled fish, fried fish,\netc., which answer the purpose very well, and the lighter dishes can be\nused as _entr\u00e9es_, and some even as savouries. A dinner of four or five\ncourses can easily be had from these recipes.\n\n\n                              1. Eel Pie.\n\nClean and skin two pounds of eels; cut them into pieces two inches\nin length, put them in a pie dish thus: a layer of fish, then sliced\nonions, a few cloves, and sliced tomatoes, some sliced hard-boiled\neggs, and so on till the dish is full. Mix some salt and Nepaul pepper\nto taste, in a little warm water, say a _small_ tea-cup; pour it over\nthe fish. Cover with a nice crust either light or short, and bake a\nnice brown. Serve with a nice frill round the dish.\n\nThis is a very substantial and delicious dish. The short crust is more\ndigestible and satisfying than the light, but this is a matter of\nindividual taste.\n\n\n                             2. Eel Stew.\n\nClean and skin two pounds of eels; cut them into two-inch pieces. Chop\none onion and two beads of garlic very small, fry in three ounces of\nbutter with one tablespoon of flour till it is a nice brown; add half\na pint of water and let it thicken; strain, then add the eels to the\nsauce. One tablespoon of tarragon vinegar, one tablespoon of cloves,\none tablespoon of chervil, Nepaul pepper and salt to taste, the grated\nrind of half a lemon, and a little grated nutmeg. A few turned olives\nand button mushrooms considerably improve it, but where expense is an\nobject these may be left out.\n\n\n                       3. Salt Fish and Egg Pie.\n\nGet a good dry salt fish about three pounds. Soak it all night in\nwater, then put it in the oven till soft enough to handle, remove all\nskin and bone, and make into nice large flakes; put a layer of this in\na pie dish, then a layer of sliced onions, a few cloves, a sprinkling\nof lemon thyme, some sliced hard-boiled eggs, and so on till the dish\nis full. Now mix half a cup of water with half a cup of good thick\ntomato conserve, add Nepaul pepper to it to taste; pour it over the\npie, and cover with either a light or a short crust, and bake a nice\nbrown.\n\n\n                     4. Salt Fish and Potato Pie.\n\nTreat the fish as in previous recipe. Peel and boil two pounds of\npotatoes, mash them thoroughly, and mix them with the fish. Three\nhard-boiled eggs chopped fine, one tablespoon of chopped onion, three\nounces of butter, and a teaspoon of herbs as for veal stuffing. Mix all\nthoroughly together, then put it in a well-greased pie dish, smooth it\ndown, and score it with a fork, put a few dabs of butter over it here\nand there, and bake a nice brown.\n\n\n                        5. Haddock and Potato.\n\nGet a good sized smoked haddock; put it in the oven for a few minutes\ntill it is cooked enough to handle, remove the skin and bone, flake it,\nand mix it with mashed potatoes, three ounces of butter, the grated\npeel of half a lemon, a little lemon thyme, some grated nutmeg, and\nsalt and Nepaul pepper to taste. Put it in a greased pie dish; smooth\nthe top, and score it with a fork, and bake a nice brown.\n\n\n                          6. Skate Fricassee.\n\nCut up an onion into rings, chop one bead of garlic, fry in two ounces\nof butter with twelve cloves and two bay-leaves, a pale yellow. Add\nhalf a pint of milk, draw it aside, and let the milk cook very gently\nten minutes; strain. Now mix smooth a tablespoon of flour with a little\ncold milk; pour it into the other just as it is boiling up; stir till\nit thickens. Add one pound of filleted skate, the grated rind of half\na lemon, a grated nutmeg; let it cook gently till the fish is done.\nWhen a little cool, _i.e._, when it is off the boil, add the yolk of an\negg well beaten, and salt and Nepaul pepper to taste. Stir well, and\nthoroughly warm it, taking care the egg does not curdle; it is best to\nput the pan into a larger one containing hot water; this prevents the\ncurdling of the egg. Serve this with a dish of mashed potatoes, or\npotato snow. It is a delicate and delicious dish and, skate being very\nnutritious, it is well suited for an invalid.\n\n\n                        7. Skate Stew (Brown).\n\nCut up an onion into thin rings, chop two beads of garlic, and fry,\nin three ounces of butter with one tablespoon of flour and twelve\ncloves, a nice brown, quite a rich colour, then add half a pint of\nwater, a blade of mace, a stick of cinnamon, the grated rind of half a\nlemon, three bay-leaves; stir, and let it thicken well, then add two\ntablespoons of mushroom ketchup, Nepaul pepper and salt to taste; let\nit simmer very gently for half an hour; strain, put it back in the pan,\nand add one pound of nicely crimped skate to the sauce; let the fish\ncook very gently until done, which will take from twenty minutes to\nhalf an hour. Serve with sippets of fried bread and parsley round the\ndish.\n\n\n                         8. Brown Oyster Stew.\n\nMake the sauce just the same as in preceding recipe, only add the juice\nof the oysters to it; strain, and add the oysters themselves. A few\ndrops of tarragon and Chili vinegar are an improvement, and the juice\nof half a lemon. This is a delicate dish, and much liked.\n\n\n                          9. Lobster Cutlets.\n\nWell pound the flesh of a good fresh lobster in a mortar (the best\nbrand of tin lobster will answer as well), mix with it about two ounces\nof butter, one small cup of bread crumbs, salt and Nepaul pepper to\ntaste, the grated rind of a lemon and half a nutmeg grated, mix all\ntogether with two well beaten eggs; form into cutlet shapes, and egg\nand bread crumb them, fry a golden brown in boiling fat or butter. Lay\nthem on a sieve to drain off any fat there may be. Serve neatly on a\ndish, and decorate with fried bread and parsley.\n\n\n                          10. Oyster Cutlets.\n\nStew one dozen oysters in their own liquor gently, till tender enough\nto chop very small; mix with them one cup of bread crumbs, some grated\nnutmeg and lemon peel, salt and pepper to taste; bind all together\nwith a well-beaten egg or two, form into cutlets, and fry in butter a\npale yellow; drain on a sieve. Serve with fried sippets of bread and\nparsley round them. These are very delicious and simple.\n\n\n                      11. Oysters Fried on Toast.\n\nTake as many oysters as you need, dip each into well beaten egg, and\nthen into bread crumbs, fry in butter a golden colour, sprinkle with\npepper and salt.\n\nHave ready as many pieces of fried bread, cut out with a round cutter,\nas you have oysters, lay an oyster on each; garnish the top with a\nsprinkling of chopped green parsley and a piece or two of lemon cut in\ndice shape.\n\n\n                          12. Irish Cutlets.\n\nRemove the skin and bone from any cold fish you may have remaining;\nwell pound the flesh in a mortar; add one cup of bread crumbs, salt\nand Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon\nof chopped parsley, mix all well together with one or two well beaten\neggs, shape into cutlets, sausages, or rounds, and fry a pale golden\ncolour.\n\nServe neatly garnished with parsley, and slices of lemon on a stand of\npotato.\n\n\n                     13. Smoked Haddock Croquets.\n\nGet a good sized smoked haddock, put it in the oven a few minutes, pick\nout all bones and skin, pound the flesh in a mortar, add one teaspoon\nchopped onion, one teaspoon of herbs as for veal stuffing, the grated\nrind of half a lemon, pepper and salt to taste, one tea-cup of fine\nbread crumbs; mix well, bind all with one or two well beaten eggs, form\ninto croquets, egg and bread crumb them, fry in butter a delicate gold\ncolour. Serve round a wall of mashed potatoes; garnish with parsley and\nfried bread.\n\n\n                            14. Baked Fish.\n\nGet a good sized gurnet, stuff it with the following mixture; tie it\ncarefully round with tape (string cuts the fish), put it in a baking\ntin, cover over with little dotes of butter here and there and a\nsprinkling of salt and pepper. Put it into the oven, and bake till well\ndone; remove the tape carefully, so as not to spoil the look of the\nfish. Ornament with tufts of parsley, and serve with a dish of mashed\npotatoes, or fried potato chips.\n\n\n                            Fish Stuffing.\n\nOne cup of fine bread crumbs, three ounces of butter well worked in,\none teaspoon of herbs, as for veal stuffing, pepper and salt to taste,\nthe yolks of two eggs. Mix all well together, and stuff the fish neatly.\n\n\n                       15. Baked Smoked Haddock.\n\nGet a good sized haddock, stuff it with the following mixture, and\nproceed as in above recipe.\n\n\n                            Fish Stuffing.\n\nOne tea-cup of fine bread crumbs, two well boiled onions chopped and\nmashed to pulp, three ounces of butter, a small quantity of sage to\ntaste chopped _very_ fine, pepper and salt to taste. Mix all well\ntogether, and stuff the fish.\n\n\n                         16. Curried Haddock.\n\nPut a smoked haddock in the oven for a few minutes; free it of bone and\nskin and set it aside.\n\nCut up an onion very small, also two beads of garlic chopped, two\nbay-leaves chopped; fry in three ounces of butter with twenty-four\ncloves a nice brown, then add one tablespoon of best currie powder;\nstir; and, lastly, add the fish. Stir well, and keep frying till the\nfish is almost dry. Serve with a separate dish of plain boiled rice.\n\n\n                         17. Curried Lobster.\n\nCut up an onion, two beads of garlic, two bay-leaves, and fry, in two\nounces of butter with twenty-four cloves, a nice colour, then add one\ntablespoon of best currie powder. Let it all fry for two or three\nminutes, then add two tablespoons of tomato pulp, a blade of mace, and\na cup of water; let it simmer gently for one hour, then just before\nserving add salt to taste, and a squeeze of lemon, and the contents of\na best brand tin of lobster. Serve with a separate dish of boiled rice.\n\n\n                           18. Curried Eel.\n\nCut up an onion, two beads of garlic, two bay-leaves, and fry in two\nounces of butter and twenty-four cloves a nice brown; then add one\ntablespoon or a little less of best currie powder; stir; then add one\ncup of water, and a two-penny packet of Edwards' Tomato Soup. Let it\nsimmer gently for one hour. Then add one pound of eels that have been\nnicely skinned and cleaned. Let the fish thoroughly cook in the sauce,\nand about five minutes before it is ready add the milk of a cocoa-nut.\nServe with a dish of plain boiled rice.\n\n\n                          19. Devilled Eels.\n\nWell clean and skin one pound of eels, cut into two-inch lengths, roll\nin flour, sprinkle well with salt and Nepaul pepper. Fry in butter\na nice colour. Serve, neatly heaped one on the other, with bits of\nparsley in between. Fried or mashed potatoes is the right accompaniment\nfor this dish, or plain boiled rice.\n\n\n                     20. Fish and Potato Cutlets.\n\nMash some potatoes, take any cold fish, free it of skin and bone. Mix\nthem together with one teaspoon of chopped onion, one teaspoon of herbs\nas for veal stuffing, salt and pepper to taste, the grated rind of half\na lemon. Form into cutlet shape, egg and bread crumb them, and fry a\nnice golden brown. Decorate with fried parsley.\n\n\n                          21. Filleted Hake.\n\nGet one pound of filleted hake. Chop up an onion very small, mix with a\nteaspoon of herbs, chopped parsley, lemon thyme and basil, and pepper\nand salt to taste. Sprinkle each fillet with this rather thickly, then\nroll it up and tie with a tape. Now put it aside. Cut up an onion, two\nbeads of garlic, two bay-leaves, fry in two ounces of butter a nice\nyellow, then add one tea-cup of water and one packet Edwards' Tomato\nSoup. Let it simmer gently twenty minutes. Add your fillets, and let\nthem cook in the sauce. Before serving untie the tape with great care.\n\n\n                        22. Filleted Herrings.\n\nBake as many hard solid herrings as you require in vinegar, with a\npinch of Nepaul pepper and salt, and two or three bay-leaves. When\ndone, split each fish down the back, remove the bone, and then sprinkle\nwith some chopped onion and green parsley, and put it together so that\nit looks as before. Serve cold, with a nice sauce made of equal parts\nof olive oil and vinegar. This is very nice served with salads of any\nkind.\n\n\n                          23. Filleted Skate.\n\nGet one pound of fillets of skate or crimped skate. Sprinkle them with\na little chopped onion, parsley and a hard boiled egg chopped; pepper\nand salt to taste. Roll the fish up, and tie with tape.\n\nCut up an onion into rings, chop two beads of garlic and fry in two\nounces of butter a nice brown. Add two tablespoons of tomato pulp,\none tea-cup of water, twelve cloves, twelve peppercorns, and two\nbay-leaves. Let it simmer gently half an hour, then add the skate, and\ncook it in the sauce. Before serving, remove the tape and the bay\nleaves.\n\n\n                          24. Baked Mackerel.\n\nGet some fine mackerel, sprinkle it over with Nepaul pepper and salt,\nchopped onion, two bay-leaves, two beads of garlic chopped fine, then\npour over all one cup of tomato pulp. Bake in the oven till the fish is\ndone. Dish the fish very neatly, and strain the liquor over them.\n\n\n                            25. Cod Steak.\n\nTake some good sized pieces of cod, but not too large, roll them in\nflour and fry a nice colour. Then fry some onions as for beef steak,\nand smother the fish with them.\n\nThis is liked very much by children.\n\n\n                         26. Curried Cutlets.\n\nFree some cold haddock of bone and skin. Pound the flesh in a mortar.\nMix with it one dessertspoon of chopped onion, two beads of chopped\ngarlic, one teaspoon of best currie powder. Mix well. If not quite\nsufficiently firm to handle, stir in a well beaten egg. Form into\ncutlets, and fry in butter a nice colour. Serve with a separate dish of\nplain boiled rice or as a kedgree, as per recipe given.\n\n\n                          27. White Cutlets.\n\nWell pound any cold white fish you may have in a mortar. Add the grated\npeel of half a lemon, half a nutmeg grated, pepper and salt to taste.\nMix well. Then add a well-beaten egg to bind the mixture, form into\ncutlets or flat cakes, and poach in milk till set. Serve with shrimp\nsauce over.\n\n\n                        28. Fish and Tomatoes.\n\nGet some red or grey mullet. Plain boil, and serve them in the middle\nof the dish. While hot melt some butter over them, and sprinkle with\npepper and salt. Then surround them with small baked tomatoes all round\nthe dish. Sprinkle over all some finely chopped parsley. Serve with\npotato snow.\n\n\n                            29. Fish Mould.\n\nWell pound the flesh of some nice white fish. Mix with it one cup of\nbread crumbs, one teaspoon of herbs as for veal stuffing, three ounces\nof butter, the grated rind of half a lemon, some grated nutmeg, Nepaul\npepper and salt to taste. Well beat four eggs. Mix all together, put\nin a plain buttered mould, and bake till set. Turn out on to a paper.\nGarnish with parsley and slices of lemon and tomato.\n\n\n                          30. Lobster Mould.\n\nWell pound the contents of a tin of lobsters. Mix with one cup of\nbread crumbs, one teaspoon of herbs, the grated peel of half a lemon,\nsome grated nutmeg, pepper and salt to taste, three ounces of butter.\nWell beat three eggs. Mix together, and put into a plain well-buttered\nmould. Steam till quite set. Turn out on to a round dish. Pour over a\nshrimp sauce.\n\n\nN.B.--I have always said butter for all my fish dishes, as the butter\nimparts a better flavour, and in these days it can be had so cheaply;\nbut if lard and dripping is substituted by those who do not object to\ntheir use, it answers quite as well.\n\n\n\n\n                        _EGGS IN VARIOUS WAYS._\n\n\n                           1. Tumbled Eggs.\n\nPut on half a pint of milk, with a piece of butter the size of a\nwalnut. Well beat up four eggs, add one teaspoon of finely chopped\nonion, a little Nepaul pepper and salt to taste. Stir into the milk;\nkeep stirring all the time till it gets thick. Then lay it on nicely\nbuttered toast, and serve neatly dished and decorated with parsley.\n\n\n                            2. Baked Eggs.\n\nWell grease a pie dish. Break into it as many eggs as you require,\ntaking care not to break the yolks. Sprinkle over the top a light layer\nof bread crumbs, and pepper and salt to taste. Put some dabs of butter\nhere and there over it, and bake a nice golden colour. This dish,\nthough simple, is tasty and satisfying.\n\n\n                          3. Fricasseed Eggs.\n\nHave ready some hard-boiled eggs. Shell them, and cut them in quarters.\nPlace them in a dish neatly. Now throw over them a white butter sauce,\nas per sauce recipe No. 1. Sprinkle over some Nepaul pepper and salt to\ntaste. These should be eaten with toast sent to table separately.\n\n\n                          4. Dry Egg Currie.\n\nChop four hard-boiled eggs very fine. Put them aside. Chop up one\nonion, two beads of garlic, very fine. Fry in three ounces of butter,\nwith twelve cloves, a nice brown. Then add a tablespoon of best currie\npowder. Fry all together a few minutes, and then add the minced eggs.\nStir well, and let all the moisture absorb. Add salt to taste, and a\nsqueeze of lemon juice. Serve with a separate dish of boiled rice or\nkedgree, as per recipe given.\n\n\n                         5. White Egg Currie.\n\nHave ready some hard-boiled eggs; shell them and cut them in half. Put\nthem aside. Chop one onion and two cloves of garlic small, and fry in\nthree ounces of butter with twenty-four cloves a pale yellow, then add\none dessertspoon of the best currie powder, the milk of a cocoa-nut,\nand one small tea-cup of rich thick cream. Let it simmer gently for\nabout half an hour. Strain it, and then add salt to taste, a squeeze of\nlemon, taking great care not to curdle the cream, and lastly, add the\neggs. Warm thoroughly through. Serve with a separate dish of rice.\n\n\n                             6. Egg Zeste.\n\nChop up six hard-boiled eggs small. Mix with them one teaspoon of\nchopped onions, one teaspoon of chopped parsley, one bead of garlic,\n_very_ fine, Nepaul pepper and salt to taste, the grated rind of a\nsmall lemon, and lastly, the strained juice of the lemon. This is very\nnice eaten with salads of any kind, or between bread and butter as a\nsandwich.\n\n\n                      7. Baked Eggs with Cheese.\n\nButter a pie dish, sprinkle it well over with grated Parmesan cheese, a\ndust of Nepaul pepper and salt. Now break in six eggs, cover over with\ngrated cheese, a dust of Nepaul pepper and salt, and bake a nice golden\nbrown.\n\n\n                          8. Plain Omelette.\n\nBeat up the yolks of three eggs with two ounces of butter quite smooth.\nAdd to it pepper and salt to taste, and a tablespoon of milk. Now beat\nthe whites to a stiff froth, and stir them thoroughly into the mixture.\nPut in just a small pat of butter into a thoroughly clean frying-pan.\nPour in your mixture, and let it set and get a bright golden yellow.\nTurn over neatly, lay it in a napkin, and garnish with parsley. The\nchief secret is a clean pan and a perfectly clear fire, which must not\nbe too fierce.\n\n\n                        9. Omelette with Herbs.\n\nJust as previous one. Only add to the mixture one teaspoon of chopped\nonion, and one teaspoon of parsley. Fry the same as above, and serve on\na napkin.\n\n\n                        10. Eggs with Tomatoes.\n\nWell butter as many Darrol moulds (plain ones) as you require, break an\negg into each, carefully, add a dust of pepper and salt, put a wee dab\nof butter on top, and bake in the oven till nicely set. Have ready as\nmany nice round red tomatoes as you have eggs, put them in a greased\nbaking-tin, put a small dab of butter on each, dust them with pepper\nand salt, and bake them till soft. Now dish with an egg and a tomato\nalternately, and sprinkle over all some chopped parsley. This is a\nsimple but pretty and tasty dish.\n\n\n                     11. Egg and Mushroom Souffle.\n\nBoil one ounce of semolina in one cup of milk till quite thick, take\nit off the fire, stir into it while hot a piece of butter the size of\na walnut; let it get cool. When nearly cold, stir in three well beaten\neggs, yolks and whites separately, the whites beaten to a stiff froth.\nAdd Nepaul pepper and salt to taste. Well butter a plain border mould,\nfill the mixture in, let it bake till well set and of a nice colour.\nHave ready some mushrooms, prepared thus--pick and skin them, and fry\nthem in plenty of butter, and pepper and salt, till quite soft and\ndone. Turn out your _souffl\u00e9_ on to a paper, and fill in the centre\nwith the fried mushrooms; sprinkle over the whole a little chopped\nparsley. Serve very hot.\n\n\n                            12. Egg Balls.\n\nBoil some eggs hard, take out the yolks, pound them in a mortar, mix\nwith equal proportion of fine bread crumbs passed through a wire sieve,\nadd a teaspoon of fine chopped onion, one bead of garlic, one teaspoon\nof parsley, one ounce of butter; mix well; bind the mixture with well\nbeaten raw egg, form into balls, fry a nice brown, and serve strung on\nskewers.\n\n\n                           13. Egg Cutlets.\n\nChop some hard-boiled eggs fine. Mix them with an equal quantity of\nfine bread crumbs. Add pepper and salt to taste. Bind the mixture with\nwell beaten raw eggs. Form into nice shaped cutlets, and fry in butter\na bright golden yellow. Serve neatly, and garnish with fried parsley\nand sippets of bread.\n\n\n                          14. Surprise Eggs.\n\nBoil as many eggs as you need hard. Cut a very small piece off the\npointed end, so that the egg can stand, and then cut off as little\nas possible of the end--just enough to be able to take out the yolk\nnicely. If the white is very thick, thin it with a sharp knife, but be\n_very_ careful not to spoil the shape. Pound the yolks in a mortar.\nMix with them one or two anchovies also pounded, a bit of butter,\nsome Nepaul pepper, a few fine bread crumbs. Mix well together, form\nthe mixture into little balls, and proceed to fill the whites of the\neggs, so that it looks somewhat like the yolk inside. Now have ready\na nice salad made of lettuce, endive, tarragon, and chervil, chopped\nvery fine, and looking like a bed of moss. On this set the eggs, and\nornament with chopped beet-root. This is a very pretty dish, and\nexceedingly tasty, and suitable for breakfast, lunch, or dinner.\n\n\n                           15. Stewed Eggs.\n\nHave a nice, tasty brown sauce, as No. 17. Put to it as many\nhard-boiled eggs as you want, cut in half some turned olives, and a few\nbutton mushrooms. Let it warm thoroughly through, and serve, ornamented\nwith fried sippets of bread.\n\n\n\n\n            _LENTILS, RICE, AND MACARONI IN VARIOUS WAYS._\n\n\n                           1. Lentil Moulds.\n\nBoil half a pint of lentils in one pint of water till quite soft and\nmashed up; if more water is required, add a little drop; chop up an\nonion very small, two beads of garlic chopped, a pinch of lemon thyme,\nthe grated rind of half a lemon, two eggs well beaten, pepper and salt\nto taste. Mix well together, butter some plain Darrol moulds, put the\nmixture in and bake till set, turn them out on to a paper, garnish with\nparsley, sippets of fried bread and hard-boiled eggs in quarters.\n\n\n                          2. Lentil Cutlets.\n\nBoil some lentils as in previous recipe, flavour in the same way, mix\nwith them one tea-cup of bread crumbs, form into cutlets, fry in butter\na nice colour. Dish neatly, and pour over them a tomato sauce, as per\nrecipe No. 15.\n\n\n                            3. Plain Dh\u00e0l.\n\nBoil some lentils plain, put them aside, now cut up an onion, two beads\nof garlic, and fry in three ounces of butter with twenty-four cloves\na pale yellow, then put in your lentils, and two bay-leaves. Let it\nsimmer gently for about one hour; the lentils must not be thick; salt\nto taste. Serve with a separate dish of plain boiled rice, and slices\nof lemon, to squeeze over it.\n\n\n                           4. Lentil Currie.\n\nBoil some lentils plain, put them aside. Now cut up an onion, two beads\nof garlic, and two bay-leaves; fry in three ounces of butter with\ntwenty-four cloves a nice brown, then add one tablespoon of the best\ncurrie powder, stir, and then put in your lentils; let them simmer\ngently for one hour; add salt to taste, and a small cup of tomato pulp.\nServe with a separate dish of plain boiled rice.\n\n\n                         5. Haricot Bean Pie.\n\nBoil one pint of haricot beans till quite soft, put a mite of soda in\nthe water to soften it, when quite done drain and set aside.\n\nCut up an onion into rings, chop up two beads of garlic; fry these in\nthree ounces of butter with twenty-four cloves a nice golden colour.\nNow add one teaspoon of the best currie powder, and one cup of tomato\npulp. Mix well, then add Nepaul pepper and salt to taste, a few drops\nof tarragon vinegar; put in your beans, and mix well. Turn out in a pie\ndish, and let them cool. Cover with a nice homely short crust, and bake\na nice golden brown. This pie is nutritious, and really nice.\n\n\n                         6. Haricot Bean Stew.\n\nBoil one pint of beans till quite soft, drain, and set them aside. Make\na thorough tasty brown sauce, as Nos. 16 or 18 in recipes given; pour\nit over the beans, warm all thoroughly through, and serve decorated\nwith sippets of fried bread and slices of lemon.\n\n\n                        7. Haricot Bean Currie.\n\nBoil the beans as in previous recipe; cut up an onion and two beads of\ngarlic; fry in three ounces of butter with twenty-four cloves a nice\nbrown. Add one tablespoon of best currie powder, one cup of tomato\npulp, a stick of cinnamon, a blade of mace, the peel of half a lemon\ngrated, salt to taste; put in your beans, and let them simmer very\ngently for half an hour, taking great care they do not burn. Serve with\na separate dish of rice.\n\n\n                       8. Haricot Bean Pudding.\n\nGet one pint of dried green haricots, boil till quite soft; mash them\nup thoroughly with a fork. Add three ounces of butter, pepper and salt\nto taste, one teaspoon of chopped parsley, one teaspoon of chopped\nonion; mix well. Add a well-beaten egg; well butter a plain mould; put\nthe mixture in and steam for one hour. Turn out on to a dish, paper and\ndecorate with parsley and small sliced tomatoes.\n\n\n                         9. Plain Boiled Rice.\n\nIn boiling rice as it should be done, observe the following directions,\nand success is bound to follow:--(1) Use the best rice only. (2) Do\nnot be afraid of plenty of water, four quarts to one pound. (3) Put in\nthe rice as the water comes to the boil, having put in a good teaspoon\nof salt before you add the rice. (4) Watch carefully the _moment_ the\nrice is soft, drain _at once_ and set before the fire to steam for\nabout half an hour or more; by this means your rice will be grain from\ngrain separate, and look most appetising. These remarks apply to the\ncooking of rice in every form, when it is required dry, and to eat with\nsavouries.\n\n\n                           10. Yellow Rice.\n\nNever throw away the water in which kedgrees or yellow rice have been\nboiled. They make delicious soups on meat days, with the addition of\na little Armour's Beef Extract, as the stock is already flavoured and\nthickened; or it will make a delicious mullagatawny soup with the\naddition of currie powder, and made according to recipe No. 9 (Soups),\nwithout the herrings, and using the liquor instead. This applies\nequally to the water in which haricot beans and peas have been boiled.\nIt always makes good stock for soup.\n\nBoil in the water you put on for your rice one large onion whole,\nthree beads of garlic whole, twenty-four cloves, the seeds of twelve\ncardamoms, three bay-leaves, two sticks of cinnamon, two blades of\nmace, and a pennyworth of saffron, one heaped up teaspoon of salt. Let\nthese come to the boil, and then add one pound of the best rice. Watch\ncarefully. Taste it from time to time. The moment the rice is soft\ndrain at once, and set before the fire to steam. Before serving remove\nthe onion, garlic, bay-leaves, cinnamon, and mace, but _not_ the cloves\nand cardamoms. Decorate with onions fried crisp and brown, sultanas\nfried, and almonds blanched and fried. This is very nice.\n\n\n                             11. Kedgree.\n\nPut on some water with all the flavourings of the previous recipe, omit\nthe saffron. When it comes to the boil add half a pound of pink lentils\nthat have been well washed. When these change colour and get yellow,\nwhich will take about five minutes, add half a pound of best rice; stir\nwell, and watch carefully. The moment the rice is done enough drain at\nonce, and set before the fire to steam. Remove the spices, etc., as\nbefore, and decorate in the same way.\n\n\n                         12. Another Kedgree.\n\nDo some rice as yellow rice recipe. Add to it some flaked smoked\nhaddock, and one teaspoon of herbs as for veal stuffing, and two ounces\nof butter. Mix well loosely with a fork. Serve hot, and decorate with\nhard-boiled eggs cut in quarters, and onions fried crisp and brown.\n\n\n                         13. Another Kedgree.\n\nThe same as No. 11. Add to it four hard-boiled eggs chopped fine, two\nounces of butter. Mix well lightly with a fork, and serve, decorated in\nthe usual way with fried onions brown and crisp and fried almonds.\n\n\n                           14. Tomato Rice.\n\nCut up an onion into thin rings, chop two beads of garlic, also two\nbay-leaves; fry this in three ounces of butter with twenty-four cloves\na nice pale yellow. Now add one cup of tomato pulp, salt and Nepaul\npepper to taste, a few drops of tarragon vinegar. Stir well; let it\nsimmer for about twenty minutes; strain, and pour the sauce over some\ncold rice you may have by you; cover up, and warm thoroughly through.\nServe decorated with bright West Indian pickles.\n\n\n                          15. Cheese Pillau.\n\nBoil some rice, with all the flavouring as for \"yellow rice.\" Remove\nthe spices, etc. Add two ounces of butter and three ounces of grated\nParmesan cheese, Nepaul pepper and salt to taste. Mix all lightly with\na fork. Dish garnished with watercress.\n\n\n                           16. Rice Savoury.\n\nAny cold rice you may have by you may do for this dish. Well beat up\ntwo eggs with a little milk; mix with one small onion chopped, one\nsmall bead of garlic, one teaspoon of chopped parsley, one teaspoon\nmixed of lemon thyme, tarragon and chervil, Nepaul pepper and salt to\ntaste. Mix all well together. Put it into a plain mould well buttered;\nput it in the oven till well set. Turn out on to a paper. Garnish with\ntufts of parsley and small red tomatoes.\n\n\nN.B.--Rice can be cooked any colour, by simply adding a harmless\nvegetable colouring to the water in which it is boiled, and thus it\nlooks very pretty served with stewed fruits, etc., as it makes the\nsimplest thing look appetising and nice. Any cook with very little\ningenuity could turn out any number of pretty and tasty dishes of rice\nalone; it has the advantage of being nutritious and digestible, and is\nabout the most economical thing there is in the market.\n\n\n                         17. Macaroni Savoury.\n\nBoil as much macaroni as you require, in salt and water. When tender,\ndrain, and put it aside.\n\nCut up an onion into very thin rings, chop two beads of garlic small,\nfry in three ounces of butter with twenty-four cloves a pale yellow,\nthen add one cup of tomato pulp; stir well; the grated rind of half\na lemon, Nepaul pepper and salt to taste, a few drops of tarragon\nvinegar; pour over the macaroni, and warm thoroughly through. This is a\ndelicious and most digestible dish. Garnish with watercress in bunches\nround the dish, and serve.\n\n\n                         18. Macaroni Cheese.\n\nBoil some macaroni plain. Put it in a well-buttered pie dish thus--a\nlayer of macaroni, a layer of grated Parmesan cheese, a sprinkling\nof mustard and salt, till the dish is full on the top, sprinkle the\ncheese. Beat up three eggs well in one pint of milk, pour it over the\nmacaroni, and well cover it. Put a few dabs of butter over it here and\nthere, and put it in the oven, and bake a bright golden brown. Serve,\ndecorated with a nice frill round the dish.\n\n\n                         19. Curried Macaroni.\n\nBoil some macaroni. Put it aside. Cut up an onion into thin rings, chop\nup two beads of garlic, fry in three ounces of butter with twenty-four\ncloves a delicate brown. Now add one tablespoon of best currie powder,\none cup of tomato pulp, the grated rind of half a lemon, and the\nstrained juice of half a lemon, salt to taste. Pour the sauce over the\nmacaroni, and serve thoroughly hot.\n\n\n                         20. Macaroni Savoury.\n\nBoil some macaroni, cut it into short lengths of about two inches long,\nwell beat up three eggs. Mix with them one teaspoon of chopped onion,\none teaspoon of herbs as for veal stuffing, one teaspoon of chopped\nparsley, Nepaul pepper and salt to taste. Mix it thoroughly with one\ncup of milk, and stir it well into the macaroni. Pour it into a pie\ndish, put a few dabs of butter over the top here and there, and bake a\nnice brown.\n\n\nN.B.--Vermicelli answers all the same purpose as macaroni. Some like it\nbetter and think it more delicate; both are cheap and nutritious, and\nboth are capable of manipulation in a great many ways.\n\n\n\n\n                     _VEGETABLES IN VARIOUS WAYS._\n\n\n                          1. Potato Baskets.\n\nGet some nice long kidney potatoes, peel them very thin, cut them in\nhalf, then cut off a small piece at each end, so that the potato will\nstand like a cup, scoop out the inside neatly, leaving a thin wall of\npotato. Make it nice and smooth outside and in. Fry these in a bath of\nboiling fat a nice golden brown. Now take them out and stand them up\nlike cups, fill each one with a farce of fish, or lentils, or mushrooms\nas desired, and sprinkle over the top some chopped parsley. This is a\nnovel and pretty dish.\n\n\n                           2. Potato Balls.\n\nBoil some potatoes, pass them through a sieve. Mix with them some\nbutter, pepper and salt, form into good sized balls with the hand, put\nthem on a buttered tin, brush over them a well beaten egg, and put them\nin the oven till they are a nice brown colour.\n\n\n                          3. Mashed Potatoes.\n\nMash some potatoes with butter, pepper and salt. Now well grease a\nplain pudding mould, fill your potatoes into it to get moulded, warm\none minute, and turn out on to a dish, brush it over with well beaten\negg, and then well sprinkle with fine bread crumbs, put on little dabs\nof butter all over it, and bake in the oven a bright golden colour.\nGarnish with parsley.\n\n\n                            4. Potato Snow.\n\nBoil some potatoes, mash them with butter, pepper and salt, pass them\nthrough a wire sieve in the dish in which they are to be served. They\nmust not be disturbed afterwards, as the light look would be gone, and\nso the dish get spoiled.\n\n\n                           5. Potato Rings.\n\nWell wash and thinly peel some nice large potatoes, cut them in slices,\nthen take a nice cutter and stamp them out quite round, and then a\nsmaller cutter to stamp out the centre so as to form a ring. Fry these\nrings a golden brown in a bath of fat, drain them in a sieve. Serve\nneatly dished and garnished with parsley. The centres need not be\nwasted, but fried for another dish.\n\n\n                            6. Potato Pie.\n\nParboil some potatoes, slice them, put them in a pie dish thus--a layer\nof potatoes, then sliced onions and tomatoes, a few cloves, pepper and\nsalt, and a spoonful of water, and so on till the dish is full. Cover\nwith a light crust, and bake a golden brown, ornament with a frill\nround the dish, and serve.\n\n\n                        7. Mixed Vegetable Pie.\n\nParboil some potatoes, carrots, turnips, some green cabbage,\ncauliflower. Cut the former into nice slices, the cauliflower into nice\nbunches, so, too, the cabbage. Now put them in a pie dish thus--a layer\nof the vegetable mixture, then some sliced onions and tomatoes and a\nfew cloves and a spoonful of water, pepper and salt to taste; fill up\nthe dish thus. Cover with a nice light crust and bake a golden brown;\nornament as before.\n\n\n                        8. Stewed Onions White.\n\nParboil some onions (Spanish), put them aside. Have ready some white\nbutter sauce, as recipe No. 1, and put your onions into it, and finish\ncooking them in the sauce. Serve with a sprinkling of pepper and salt\nover them.\n\n\n                        9. Stewed Onions Brown.\n\nParboil some onions as before. Have ready a good brown sauce, as recipe\nNo. 14, put your onions in, and let them finish cooking in the sauce.\nIf liked, a sprinkling of chopped parsley may be put over the onions\nbefore serving.\n\n\n                     10. Farced Cucumbers Stewed.\n\nParboil some small cucumbers, scoop out the inside with care, taking\ncare the outsides are not injured. Stuff these with a lentil farce, as\nrecipe No. 1 for lentil moulds. Have ready some good brown sauce as\nrecipe No. 14, and finish cooking your cucumbers in it. Dish neatly,\nand pour the sauce round.\n\n\n                        11. Cucumbers on Toast.\n\nBoil some cucumbers (small ones) till tender. Lay them neatly on\npieces of toast, pour over them a white butter sauce, as recipe No. 1.\nSprinkle over with pepper and salt, and serve hot.\n\n\n                     12. Stewed Vegetable Marrow.\n\nGet some small marrows, peel them, scoop out the inside carefully,\nstuff them with a farce thus--boil some onions, mash them with a fork.\nAdd one cup of fine bread crumbs, some chopped sage to taste, two\nounces of butter, pepper and salt. Mix well, and stuff the marrows. Now\nsteam the marrows till nearly done. Have ready some good brown sauce,\nas recipe No. 14, finish cooking your marrows in that. Dish neatly, and\npour the sauce round them. A separate boat of apple sauce to eat with\nthem is liked by some.\n\n\n                         13. Marrows on Toast.\n\nPeel and cut into quarters some nice young marrows. Put the pieces into\na jar with some butter, pepper and salt. Cover the jar close, and put\nit into the oven. Let the marrows cook in their own steam. When done\nplace them on nicely cut pieces of buttered toast; sprinkle over them\npepper and salt. These are really delicious.\n\n\n                      14. Stewed Cabbage Stalks.\n\nGet good thick stalks; cut away all the outside, till you come to the\ntender part inside; cut these into two-inch lengths. Parboil them in a\nlittle salt and water, and then finish cooking them, in either a white\nsauce as No. 1 recipe, or brown as No. 14 recipe. Either way they are\ntruly delicious, and by far the best part of the cabbage in flavour and\ngoodness.\n\n\n                        15. Spinach with Eggs.\n\nWell pick and wash some spinach; put it in a pan with only the water\nthat is in the leaves; let it boil till quite tender. Mash it with\na fork with a little butter, pepper and salt. Put some on pieces of\nneatly cut buttered toast, then on each piece lay a well poached egg.\nSprinkle over with pepper and salt, and serve.\n\n\n                        16. Spinach Indian Way.\n\nWash and cook some spinach as before. Put it aside. Cut up an onion\ninto rings, and fry in two ounces of butter a pale yellow. Put in your\nspinach; stir well: add Nepaul pepper and salt to taste. This may be\neaten on toast, or with plain boiled rice.\n\n\n                         17. Farced Parsnips.\n\nParboil some nice young parsnips. Scoop out the inside, and stuff with\na farce of fish made thus--boil a salt haddock, remove all skin and\nbone, pound the flesh in a mortar. Add one teaspoon of herbs as for\nveal stuffing, Nepaul pepper to taste, a small cup of bread crumbs,\nsome butter and a teaspoon of chopped onions; bind the whole with well\nbeaten eggs, and stuff your parsnips. Now finish cooking by steaming\nthem. Serve neatly on a dish, and pour over them either a brown sauce\nas No. 14, or white as No. 1, whichever is liked best.\n\n\n                          18. Farced Carrots.\n\nParboil some nice sized carrots. Scoop out the inside, and stuff with\na farce as for lentil moulds, recipe No. 1. Finish cooking by steaming\nthem, and then pour over a tomato sauce, as recipe No. 15, and serve.\n\n\n                          19. Vegetable Stew.\n\nCut up an onion into rings, chop two beads of garlic, and fry in three\nounces of butter with twenty-four cloves; let it get a nice golden\ncolour. Now add sliced potatoes, carrots, turnips, parsnips, and pour\nover all one pint of water, two tablespoons of mushroom ketchup, salt\nand Nepaul pepper to taste. Cook till the vegetables are quite tender,\nand serve.\n\nThis is quite as nice as Irish stew with meat in it.\n\n\n                         20. Farced Tomatoes.\n\nScoop out the middle of the tomato with great care. Put into it a farce\nmade thus--one small cup of bread crumbs, one teaspoon of herbs as for\nveal stuffing, two ounces of butter, pepper and salt to taste; bind\nwith the yolk of one or two well beaten eggs. Stuff your tomatoes, put\na little dab of butter on the top of each, sprinkle with pepper and\nsalt, and bake in the oven till soft. Dish neatly; sprinkle over them\nsome chopped green parsley. These may be served on pieces of fried\nbread. They are very nice served thus.\n\n\n                     21. Mushroom and Olive Stew.\n\nMake a nice brown sauce as recipe No. 14. Add to it some turned olives,\nand some nice button mushrooms. Garnish the dish with fried sippets of\nbread and chopped green parsley.\n\n\n                        22. Mushrooms on Toast.\n\nWell pick and clean some mushrooms, fry in about four ounces of butter,\nwith pepper and salt to taste. Cook till the mushrooms get quite black.\nServe on neatly cut pieces of toast; heap them one on the other, and\ngarnish with tufts of parsley.\n\n\n                           23. Celery Stew.\n\nCut up some nice tender stalks of celery into three-inch pieces,\nparboil in milk, then put it into a sauce as recipe No. 1, and finish\ncooking thus--add the grated rind of half a lemon, the grate of a\nnutmeg, Nepaul pepper and salt to taste. Lay this on nicely trimmed\nslices of toast, and serve. The celery may be stewed in a brown sauce,\nas per recipe No. 14, instead of the white; it is nice either way.\n\n\n                          24. Sea-Kale Stew.\n\nServe the same as celery, or plain boil, and pour over a good white\nbutter sauce, in which a little cream has been mixed, to make it extra\nrich.\n\n\n                        25. Stewed Green Peas.\n\nShell your peas, and put them into a jar. Add two ounces of butter, a\nlittle pepper and salt, and one saltspoon of sugar; cover close, and\nput into the oven to cook in their own steam. When quite done, turn\nout into a dish, pour over them a good brown sauce, as No. 14, add a\nteaspoon of chopped green mint, and serve.\n\n\n                       26. Stewed French Beans.\n\nGet some tender French beans, cut them in two or three pieces each\nacross, _not_ lengthways, cook the same as peas in a jar, omitting the\nsugar. Turn out on a dish, and pour over them a brown parsley sauce, as\nrecipe No. 18.\n\n\n                      27. French Beans on Toast.\n\nGet some very young French beans, put them in whole in a jar, with\nbutter, pepper and salt, and a mite of soda to preserve the colour.\nCook them as in previous recipe. Turn them out when done, and lay on\nneatly cut slices of well buttered toast. Sprinkle over with pepper and\nsalt, and serve very hot.\n\n\n                        28. Stewed Broad Beans.\n\nWell boil some broad beans in salt and water; take off the skins, and\npour over the beans a parsley and butter sauce, as recipe No. 3. These\nmay be served on toast, and thus make a substantial dish, and very nice.\n\n\n                  29. Jerusalem Artichokes on Toast.\n\nPeel very carefully and trim nicely; throw them into cold water as\nyou peel them, or they will get discoloured. Boil in salt and water\ntill quite soft; drain; mash them with a fork till quite smooth, with\nbutter, pepper and salt. Put the artichokes thickly on nicely cut\npieces of buttered toast, and sprinkle with pepper and salt, and serve.\nThis is simply delicious, though simple.\n\n\n                        30. Egg Plant Savoury.\n\nCut up some egg plants into quarters; put them into a jar, with butter,\npepper and salt; cover close, and put in the oven. When done, take them\nout, mash them smooth with a fork. Add two hard-boiled eggs chopped\nfine, and a few bread crumbs, fill the mixture with little scallop\nshells, brush over the top of each with well beaten egg, sprinkle on\nsome fine bread crumbs, put a little dab of butter on each, and just\nput in the oven to brown. Serve them in the shells, neatly dished.\n\n\n\n\n                       _SALADS IN VARIOUS WAYS._\n\n\nThese are very little understood in this country. Almost any vegetable\ncold can be made into a most appetising salad. By this means you have\nreally delicious dishes, and there is no waste of cold vegetables or\nfish. I will give a few which, though known, are very seldom used, and\nI want to impress the fact in the minds of my readers that salads are\nhealthy and economical, and generally liked by young and old, and the\nvery little trouble they take in preparation is well repaid by the\nresult.\n\n\n                           1. Potato Salad.\n\nMash up any cold potatoes you may have, mix them with any cold fish.\nAdd a tablespoon of best olive oil, some caper vinegar, and a few\nchopped capers, one teaspoon of chopped onions, one bead of garlic\nchopped very small, the grated rind of a small lemon, the juice of half\na lemon strained, salt and Nepaul pepper to taste; mix thoroughly.\nServe it in a glass dish neatly piled up, smooth with a fork. Sprinkle\nover the whole some chopped hard-boiled egg, and arrange pretty West\nIndian pickles over it for decoration.\n\n\n                        2. Plain Potato Salad.\n\nCut up any cold potatoes in slices, mix with them a teaspoon of chopped\nonion, a teaspoon of chopped parsley, and pour over it equal quantities\nof best olive oil and vinegar that has been well mixed with a little\npepper and salt.\n\n\n                       3. Mixed Vegetable Salad.\n\nCold carrots, turnips, potatoes, green peas, French beans, beet-root,\ncelery, cauliflower, etc. Cut the carrots, turnips, potatoes, etc.,\nwith a nice fancy vegetable cutter; mix in the green peas, the French\nbeans cut up in two or three pieces each, the cauliflower in neat\nlittle branches. Mix with them a teaspoon of chopped onion, a teaspoon\nof chopped parsley; mix equal quantities of vinegar and best olive oil,\nwith pepper and salt to taste; toss all lightly up together. Ornament\nwith lettuce and watercress in bunches.\n\n\nN.B.--German lentils, green peas, French beans, broad beans, all make a\ngood salad by themselves with equal quantities of oil and vinegar, and\npepper and salt. No cold vegetable is out of place.\n\nEvery one more or less knows how to make salads from lettuce, endive,\nwatercress, radishes, mustard and cress, etc., etc.; so it would be\nuseless to enter into that in this little book. I will, however, give\ndirections for a few simple salad sauces that I find generally approved\nof.\n\n\n                         4. Salad Sauce No. 1.\n\nBoil some eggs hard, two or three will be enough, take out the yolks,\nbruise them with the back of a spoon quite smooth, add a teaspoon of\nmade mustard. Mix well, then add two tablespoons of olive oil, a little\nat a time, till well mixed, then two tablespoons of vinegar, stirring\nall the while. Lastly, a few drops of tarragon vinegar, a few drops of\ngarlic vinegar, a salt spoon of castor sugar, and salt to taste. Some\nlike a spoonful of anchovy sauce added; this is, of course, a matter of\ntaste.\n\n\n                            5. Sauce No. 2.\n\nBreak in the yolks of three eggs into a basin, stir with a wooden\nspoon, with two tablespoons of olive oil, but a drop at a time only\ntill the egg gets thick; then mix in two tablespoons of vinegar\ngradually, a few drops of tarragon, a few drops of garlic, a spoonful\nof made mustard, and, lastly, two tablespoons of cream, but this must\nbe mixed with great care so that it does not curdle. Salt to taste.\n\n\n                            6. Sauce No. 3.\n\nOne potato passed through a sieve, the hard-boiled yolk of one egg\nrubbed smooth, two tablespoons of olive oil, two tablespoons of\nvinegar, a few drops of tarragon vinegar, a few drops of garlic\nvinegar, and a few drops of Chili vinegar; mix all well and smoothly.\nAdd salt to taste.\n\n\nN.B.--All salads should have a dash of onion and garlic, but very\njudiciously mixed. The difference in the flavour of the salads is very\ngreat.\n\nGreen salads may be mixed with lobsters, anchovies, sardines, and any\nkind of cold fish.\n\n\n\n\n                        _PUDDINGS AND SWEETS._\n\n\nI find the generality of ordinary puddings are dreadfully insipid. It\nis not at all necessary that this should be the case. And flavouring is\ncheap enough. Appearance, too, is a great thing. The sense of sight,\nsmell, and taste can easily enough be gratified with very little\ntrouble. And when one takes into consideration that our health depends\non the way in which our food is prepared, it becomes an actual matter\nof duty to take the necessary trouble to prepare it properly, and\nbringing both intelligence and taste to bear on the subject.\n\n\n                      1. Currant and Apple Tart.\n\nMake a nice short crust of Coombs' Eureka Flour, thus--half a pound of\nflour, three ounces of butter, one egg well beaten, a pinch of salt,\nand one teaspoon of castor sugar. Make it into a nice dough with milk.\nPut in a pie dish one layer of dry currants well washed and picked,\na little grated lemon peel, and a few drops of lemon juice, then a\nspoonful of treacle and a few very fine bread crumbs, then a layer of\nsliced fresh apples, and again the currants, and so on till the dish is\nfull. Cover with the paste rolled thin, and ornament prettily on the\ntop with the paste nicely cut out, etc., etc. Bake a nice golden brown,\nand when a little cool sprinkle castor sugar over the top. Serve with a\nnice custard or cream.\n\n\n                         2. Cabul Cassalettes.\n\nPut half a pound of dried apricots to soak for about four hours, pour\nthe water in which they have been soaked into an enamel saucepan,\nabout a cupful. Add half a pound of sugar, a little grated lemon peel,\nand the juice of half a lemon. Let it get into a syrup, then add the\nfruit, and let it simmer gently for one hour. Make a nice puff paste of\nCoombs' Eureka Flour, roll out thin, and line some nice shaped patty\npans, well greased, with the paste; prick it with a fork to prevent\nit blistering. Put it in a quick oven and bake a pretty golden brown,\nturn out of the pans, and fill the cases with the apricot stew; then\n_well_ whip some cream very stiff, put it smoothly over the top of\neach, so that it looks like white foam, and then sprinkle over all\neither crushed crystallised violets or chopped pistachio nuts. Both are\npretty, or do half with the violets and half with the nuts. Arrange\nthem neatly in a glass dish, with a dish paper under. These are very\npretty, and very delicious, and simple to make.\n\n\n                        3. Fried Almond Rings.\n\nMake a paste thus--half a pound of Coombs' Eureka Flour, two ounces\nof butter, two ounces of sugar, a quarter pound of almonds ground to\na paste. Mix well together. Add one well-beaten egg, with just enough\nmilk to make the mixture into a good dough, roll out about a quarter\nof an inch thick, stamp out some rounds about the size of the top of a\ntumbler, then take some smaller rounds and stamp out the inside so as\nto form rings. Fry these rings in a bath of boiling lard a pale golden\ncolour, drain them on a sieve, and sprinkle well over with castor\nsugar. Serve on a dish paper neatly. The inner rounds may be put on a\nwell floured baking tin, and baked in the oven as biscuits. So there\nneed be no waste. They are nice both ways.\n\n\n                      4. Digestible Plum Pudding.\n\nPut one tablespoon of crushed loaf sugar into a pan. Let it get quite\nbrown, but do not let it burn. Add to it one pint of hot milk; stir\nwell till the sugar dissolves in the milk. Have ready three ounces of\nfine florador dissolved in enough milk to make it like thick cream;\nstir this into the milk as it is on the point of boiling. Let it get\nvery thick; stir in two ounces of fresh butter, quarter a pound of\nsultanas washed and picked, quarter a pound of currants washed and\npicked, two ounces of citron peel chopped small, half a grated nutmeg,\nthe grated rind of half a lemon, two well beaten eggs; stir all well\n(but do not put in the eggs till the pudding is a little cool, as they\nwill curdle), put it in a well greased plain mould, and steam till well\nset and firm. Turn out on a dish, and ornament with _glac\u00e9_ cherries,\nangelica, etc., etc. This is a very digestible plum pudding, and may\nbe safely eaten by invalids, who dare not touch ordinary plum pudding.\nIt is in the opinion of some very much nicer than the usual Christmas\npuddings.\n\n\n                      5. Plain Florador Pudding.\n\nPut one tablespoon of crushed loaf sugar into a pan. Let it get brown,\nbut do not let it burn, then add one pint of hot milk. Have ready three\nounces of fine florador (semolina will do) mixed with enough milk to\nmake it like thick cream, stir it into the milk just as it comes to\nthe boil, let it thicken, then add two ounces of butter, a little\nmore sugar to taste, and any flavouring approved of. Turn it into a\npie dish, and bake in the oven a nice brown on the top. Let it cool a\nlittle, and sprinkle over the top some hundreds of thousands, and serve.\n\n\n                       6. Boiled Banana Pudding.\n\nMake a crust thus--a half pound of Coombs' Eureka Flour, a pinch of\nsalt, and a quarter pound of chopped suet. Mix well with enough water\nto form it into a dough, roll out thin, line a plain well-greased\npudding mould with the paste, and fill in thus--some nice ripe bananas\ncut in slices, a few cloves, the grated rind of half a lemon, the juice\nof one lemon strained, one tablespoon of castor sugar, a small cup of\nwater. Cover over the top with paste, tie with a cloth wrung out of\nboiling water. Steam for about two hours. Turn out carefully, and serve\nwith a nicely flavoured custard.\n\n\n                          7. Banana Custard.\n\nWell mash two bananas into a complete pulp. Put with one pint of milk\nand the well beaten yolks of three eggs sugar and vanilla flavouring\nto taste. Stir well. Put it into a pan, and put the pan into a larger\none with boiling water in it. Stir all the time for twenty minutes, and\npour it into custard cups. This is very delicious and novel.\n\n\n                          8. Cocoa-nut Rice.\n\nBoil a quarter pound of small rice in one pint of milk till quite soft.\nThen add two ounces of butter, sugar to taste, and three ounces of\ndesiccated cocoa-nut. Stir well, and pour into a plain mould that has\nbeen rinsed with cold water. Let it get cold. Turn out of the mould\ninto a glass dish, decorate with pretty sweets, such as those sold by\nMessrs. Clark Nicholls and Coombs, or Mr. E. Roberts of Camberwell.\n\n\n                        9. Cocoa-nut Macaroni.\n\nBoil half a pound of macaroni in water till tender, drain, put it in\na pie dish. Mix with it a quarter pound of desiccated cocoa-nut. Well\nbeat up two eggs with rather more than a half pint of milk, with sugar\nto taste. Pour it over the macaroni, and see that it is well covered.\nPut a little dab of butter here and there over it. Bake it in the oven\na nice colour. Let it cool a little, and sprinkle castor sugar over it,\nor any pretty fruits.\n\nVermicelli will answer the purpose quite as well.\n\n\n                           10. Cream Rolls.\n\nGet as many nice plain, round, smooth, little rolls as you may require.\nCut a little piece off the top of each with care; now scoop out the\ncrumbs out of each with very great care, and also take off any crumbs\nthere may be on the pieces cut off the tops. Well beat two eggs with\nabout one cup of milk. Add a little sugar to taste. Put the custard in\na bowl, dip each roll and the piece cut off in the custard, but not\nenough to moisten it so that it gets too soft. Now fry all of them in a\nbath of boiling lard a nice golden brown. Drain on a sieve. When cold,\nfill each one up thus--a little guava jelly at the bottom, and then\ncream whipped stiff and flavoured with a little sugar, the grated peel\nof half a lemon, and a little lemon juice. Then put on the top that was\ncut off, sprinkle over with castor sugar. Serve on a dish paper. These\nare delicious.\n\n\n                      11. Semolina Cup Puddings.\n\nPut on one pint of milk in the pan, with two ounces of fresh butter\nand sugar to taste, and some grated rind of lemon to taste. Have ready\nabout three ounces of semolina mixed with enough milk to make it like\nthick cream. Pour it into the milk just as it comes to the boil; stir\nwell, and let it get very thick. Pour into very small cups that have\nbeen rinsed in cold water. When cold, turn out in a glass dish, neatly,\nand pour over it a nicely flavoured custard, and grate over the top a\nlittle nutmeg. Each cup can be decorated with dried fruit if desired,\nbut it is very simple and nice as it is.\n\n\n                        12. Cream Cake Pudding.\n\nMake a cake thus--one pound of Coombs' Eureka Flour, a quarter pound\nof sugar, a quarter pound of butter. Mix well together; add three well\nbeaten eggs with enough milk to make the mixture like very thick\nwhipped cream. Pour it into a well-buttered quite plain pudding mould\n(tin), bake a nice colour, let it stand about ten minutes, and then\nturn out. Next day scoop out all the inside, leaving a wall of cake\nabout one and a half inches thick; fill this up as follows--a layer\nof strawberry jam, then a layer of thick cream, till it is filled up;\ncover the top with cream, and smooth with a wet palette knife; decorate\nthe top with two nice strawberry sweets in the middle, and some\nhalf moon almond paste sweets laid round the edges, either plain or\ninterlaced, by putting a second round over the first, then stick three\nlong pieces of angelica, and make a tripod handle. This is pretty and\nnice.\n\n\n                    13. Boiled Vermicelli Pudding.\n\nBoil a quarter pound of Vermicelli in about half a pint of milk till\nsoft, sweeten a little, then make a custard thus--two eggs well beaten,\nhalf a pint of milk, vanilla to taste, also a little castor sugar. Pour\nthe custard over the vermicelli; stir well together; pour it into a\nmould that has been well greased. Steam for about one hour or more till\nquite set. Take great care in turning it out, as it is apt to break.\nOrnament with dried cherries cut in half, and chopped pistachio nuts,\nor with pretty sweets.\n\n\n                     14. Florador Custard Pudding.\n\nBoil one pint of milk. Have ready two ounces of fine florador, mixed\nwith enough milk to make it like cream; stir this into the milk as it\ncomes to the boil; let it thicken. Now take it off the fire; stir in\ntwo ounces of fresh butter, sugar and flavouring to taste. Well beat up\nthree eggs, and when the florador is cooled a little, mix in the eggs\nwith it. Pour into a pie dish, and bake in the oven till set and of a\nnice golden brown. When a little cool, sprinkle over the top a little\ncastor sugar that has been made a pretty pink by adding a drop of\ncochineal to it in a dry state, and rubbing it with the fingers.\n\n\n                         15. Orange Fritters.\n\nGet two or three nice large oranges, peel them carefully so as not to\nbreak the inner part. Divide into skeins, and carefully take off all\nthe white pithy part, but on no account break the skin. Make a batter\nthus--quarter pound of flour, the yolks of two raw eggs, one tablespoon\nof olive oil. Mix it with enough cold water to make it a stiff batter.\nWhip the whites of the eggs to a stiff froth, with a pinch of salt,\nand add this to the batter; stir and use; dip each skein of orange in\nit, and fry in a bath of boiling lard a nice golden brown; drain on a\nsieve. Serve on a dish paper, and sprinkle all over with castor sugar;\nbetter still, roll each skein in castor sugar. This is uncommon, and\nnice.\n\n\n                         16. Pine Apple Sweet.\n\nPut into a pan a quarter pound of butter, with a quarter pound of\nsugar, and two ounces of fine florador; stir well till it gets quite\nsmooth, then add four slices of pine-apple that have been mashed to\na complete pulp and passed through a sieve; add a spoonful or two of\nwater, and let it cook till the florador is quite done and looks clear.\nPour into a mould that has been rinsed in cold water. When quite cold,\nturn out with care in a glass dish, surround the dish with cream,\nnicely flavoured with pine-apple flavouring. Decorate with either dried\nfruits or pretty sweets.\n\n\n                           17. Apple Sweet.\n\nExactly the same as the pine-apple, only using apples boiled and pulped\ninstead. About four good sized apples will be needed, and the cream\nflavoured with lemon. Decorate in the same way, or with pink and white\ncocoa-nut chips.\n\n\n                           18. Pumpkin Tart.\n\nMake a puff paste of Coombs' Eureka Flour, and line a nice sized\nshallow tin pan with it. Grease the pan well; prick the paste to\nprevent it blistering; bake a nice colour and turn out of the pan. Fill\nup with a mixture made thus--boil one pound of nice ripe yellow pumpkin\ntill soft; pass it through a sieve. Add to it half a pound of sugar,\nthe grated rind of a small lemon, the strained juice of a lemon, the\nstrained juice of an orange, a few cloves. Boil till it looks nice and\nclear; take out the cloves, and fill the mixture into the paste case.\nCover over neatly with well whipped cream, and sprinkle over the top\nsome chopped pistachio nuts.\n\n\n                    19. Jerusalem Artichoke Jelly.\n\nNicely peel one and a half pounds of Jerusalem artichokes, and throw\nthem into cold water as you do them, else they discolour. Boil them\ntill soft; drain and mash them to a complete pulp. Add one pound of\ncastor sugar, and boil till the artichokes get quite clear. Mix with\nthem a good deal of vanilla flavouring to overcome the artichoke\nflavour; taste it so as to have it right; then put the mixture into a\ngreased plain mould. Let it get cold before turning out; dip it for\none instant in very hot water so as to melt the grease, and turn out\nin a glass dish. Decorate with nice dried crystallised fruits. This is\nnice, and is nutritious.\n\n\n                         20. Banana Pancakes.\n\nWell mash two bananas to a pulp, mix up a quarter of a pound of flour,\ntwo eggs well beaten, yolks and whites separately, the whites to a\nfroth; mix with enough milk to make a stiff batter. Add the bananas to\nit, and fry in lard or butter a golden brown; turn over neatly; drain\non a sieve. Serve on a napkin or dish paper; sprinkle well over each\nsome castor sugar. Serve with sliced lemon.\n\n\n                      21. Coffee Cream Puddings.\n\nBoil one pint of milk, have ready three ounces of fine florador mixed\nwith just enough milk to make it like thick cream; stir it into the\nmilk just as it comes to the boil, stir well till it gets very thick,\nstir into it two ounces of fresh butter, sugar to taste, and enough\ncoffee essence to give it a good flavour, and a few drops of almond\nflavouring. Pour into small plain Darrol moulds that have been rinsed\nin water, let them get quite cold and set. Turn them out on a glass\ndish; put on the top of each a spoonful of thick whipped cream, and a\n_glac\u00e9_ cherry in the middle.\n\n\n                     22. Chocolate Cream Puddings.\n\nThe same as the last, but instead of coffee put in two ounces of _good_\ncocoa, flavour with vanilla, and decorate each little mould with\npistachio nuts, blanched and cut in strips, and stick all over the\nlittle moulds like porcupine quills.\n\nCream may be served with these separately.\n\n\n                  23. Sponge Cake and Banana Pudding.\n\nCrumble up half a dozen sponge cakes, cover them with a custard made\nthus--two bananas mashed to a pulp, two eggs well beaten, one pint of\nmilk, sugar to taste, and vanilla flavouring. Pour over the sponge\ncakes, stir well together, put over the top little dabs of butter here\nand there; bake a nice brown. Decorate with pink castor sugar sprinkled\nover the top.\n\n\n                     24. Strawberry Cream Pudding.\n\nMix some cochineal with ordinary clear plain jelly; line a plain mould\nwith this. Let it set about a quarter of an inch thick, then fill up\nthe mould with the following--half a pound of strawberries passed\nthrough a sieve; mix with one cup of good thick cream, sugar to taste,\nand a little liquid jelly. Mix well together, and pour it in the lined\nmould. Let it get quite cold and set; dip the mould into hot water for\na second; whip the water off, and turn out on a glass dish. Decorate\nwith leaves and flowers of the strawberry.[1]\n\n[1] Raspberries can be done the same way.\n\n\n                        25. Hen's Nest Pudding.\n\nGet some egg shape moulds, fill them with a mixture made as recipe No.\n11, only using fine florador instead of semolina. When cold, turn\nin thus--cut into thin chips some pale lemon and orange peel, so as\nto resemble straw as much as possible. Take off all the sugar, put\nthe chips in a glass dish (a round one is best), form them as much\nas possible like a nest, and lay the eggs in them. Serve with a nice\ncustard in custard glasses separately. This is a pretty dish when well\nmade. Some use jelly cut in strips instead of the peel, but it must be\nvery carefully done to look nice.\n\n\n                           26. Fancy Sweets.\n\nOne pound of Coombs' Eureka Flour, half a pound of sugar, half a pound\nof butter; mix these well together, then add four eggs, yolks and\nwhites separately, the whites beaten to a stiff froth; mix with enough\nmilk to make the consistence of stiff whipped cream. Take out a third\nof the mixture, and colour a nice pink with cochineal, and flavour with\na few drops of almond essence, also put in a few blanched almonds cut\nin half; the rest of the mixture flavour with lemon, and put in some\n_glac\u00e9_ cherries cut in half. Well butter a square and shallow cake\ntin, pour in half the plain mixture with cherries, let it spread and\nflatten, then pour the pink mixture on the top of that, let that also\nspread and flatten, and then pour the rest of the cherry mixture on the\ntop; smooth with a wet knife and bake till set and a nice colour. Leave\nit for about ten minutes, and turn out. Let it get quite cold, then cut\nit into small squares; smooth the top of each by cutting it quite even.\nThen pour over each an icing made thus--half a pound of confectioners'\nsugar, with about two tablespoons of water, stir well; just let it boil\nup, and cover the tops of the cakes smoothly; then sprinkle over the\ntop with pink chip cocoa-nut, hundreds of thousands, pistachio nuts, or\ncrushed crystallised violets, each cake with a different decoration.\nThis is a pretty dish, and very nice.\n\n\n                            27. Sago Jelly.\n\nBoil a quarter pound of small sago in one quart of water till quite\nclear and thick--if too thick add a little more water--but it must be\nvery thick and stiff. Now add a half pound of sugar, the juice of three\noranges strained, a drop or two of oil of oranges, a pennyworth of\nsaffron that has been dissolved in a wine glass of boiling water and\nstrained, some almonds blanched and cut into thin strips. Mix all well\ntogether, and pour into a plain mould that has been rinsed with cold\nwater. Let it get quite cold and set, and turn out on a glass dish.\nDecorate with chow-chow according to fancy.\n\n\n                       28. Sweet made of Bread.\n\nCut some slices of stale bread of a close texture, stamp it out in neat\nrounds, soak it in one egg well beaten in a small cup of milk, fry in\nlard a golden brown. Now cover over each any kind of jam that is liked\nbest. Cover with whipped cream and ornament with a sprinkling of pink\nchip cocoa-nut, or to make it of two different colours the cream can be\ncoloured with a few drops of cochineal, and ornament with white chip\ncocoa-nut. This is a very simple and pretty sweet.\n\n\n                         29. Chestnut Souffle.\n\nBoil about thirty chestnuts in water till soft. Remove the shell and\nouter skin; pound the nuts in a mortar with a few drops of orange\nflower water. Well beat the yolks of three eggs. Add them to the\nchestnuts with enough sugar and almond flavouring to taste. Stir into\nthe paste about one pint of milk. Now beat the whites of the eggs to a\nstiff froth, and stir in gradually. Pour the mixture into a _souffl\u00e9_\ndish and bake a nice colour. Serve direct from the oven, as a _souffl\u00e9_\nfalls in getting cold, and is spoilt.\n\n\n                          30. Treacle Balls.\n\nA half pound of Coombs' Eureka Flour, a pinch of salt, half a teaspoon\nof ginger powder, the grated rind of a small lemon, a quarter pound of\ntreacle. Mix well together, add two well beaten eggs, form into small\nballs, and fry in a bath of boiling lard a golden brown. The balls will\nswell a little in cooking. Sprinkle well over with castor sugar, and\nserve.\n\n\n                               THE END.\n\n\n               _Printed by Cowan & Co., Limited, Perth._","title":"Fast-Day Cookery; or, Meals without Meat","tradition":"scripture-revelation","translated_text":null,"word_count":17035}