Chapter III: Part 3

1 crisp lettuce 2 chopped green peppers 2 tablespoonfuls chopped chives Vinegar and oil Salt and red pepper

Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.

LOBSTER SALAD

1 canned or boiled lobster 4 small crisp lettuces 1 bunch watercress 2 hard cooked eggs 3 skinned tomatoes Mayonnaise dressing A little pepper

Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.

Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.

If preferred, sardines may replace the lobster.

RED CABBAGE AND CELERY SALAD

1 crisp red cabbage 1 cupful cut celery Salt and pepper Lemon juice and oil 1 teaspoonful onion juice Mayonnaise dressing

Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.

Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.

STRING BEAN SALAD

1 quart string-beans 2 teaspoonfuls vinegar 1 teaspoonful onion juice Salt and pepper to taste 3 tablespoonfuls olive oil

Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.

Serve in white china ramequins.

SWEETBREAD SALAD

1 pair sweetbreads ½ cupful cut celery Some crisp lettuce leaves 2 tablespoonfuls lemon juice 1 tablespoonful capers Mayonnaise dressing

Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.

Scatter the capers over the mayonnaise.

WATERCRESS AND APPLE SALAD

1 bunch watercress 1 cupful sliced tart apples 2 tablespoonfuls cider vinegar 6 tablespoonfuls olive oil 1 teaspoonful sugar Salt and pepper to taste

Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.

PUDDING RECIPES

“_Who riseth from a feast with that keen appetite that he sits down_”

APPLE PUDDING

8 apples 16 cloves 1 lemon ½ pint (1 cup) water 1 oz. (1 heaping tablespoonful) cornstarch A few drops red coloring 4 ozs. (4 heaping tablespoonfuls) sugar Marmalade Mince meat

Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water.

Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins.

Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil for ten minutes, stirring all the time; add the red coloring and strain it over the apples.

When quite cold garnish the tops of the apples with the marmalade.

APPLE SOUFFLE

3 pints (6 cups) apple sauce 3 tablespoonfuls melted butter Sugar to taste ½ teaspoonful nutmeg extract 1 tablespoonful rum 3 eggs Whipped and sweetened cream ½ teaspoonful vanilla extract 1 cupful macaroon crumbs

Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten.

Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract.

ARROWROOT PUDDING

2 heaping tablespoonfuls (2 ozs.) arrowroot 1 tablespoonful sugar ½ cupful currants ¾ pint (1½ cups) milk 3 eggs 1 teaspoonful rose extract

Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes.

Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants.

Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes.

Dredge the top with sugar and serve quickly.

BAKED APPLES

3 large apples A little orange marmalade ½ cupful whipped cream A few chopped nut meats 2 heaping tablespoonfuls (2 ozs.) sugar 1 gill (½ cup) water 1 teaspoonful lemon juice

Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples.

Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube.

Decorate with the chopped nuts.

BAKED QUINCES

6 quinces 4 ozs. (½ cup) sugar 1 oz. (1 heaping tablespoonful) butter 1¼ cupfuls water

Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one cupful of the water. Cover and bake in the oven until they soften a little.

Beat the butter and sugar together, spread them over the quinces, and add the rest of the water.

Bake until they are very soft. They should be basted often with the liquid in the dish.

These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream.

BANANAS À LA PATRICIA

6 bananas ¼ lb. (½ cup) sugar 1 saltspoonful salt 4 teaspoonfuls lemon juice 2 tablespoonfuls melted butter 4 tablespoonfuls water 3 egg whites

Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water.

Bake in a hot oven for fifteen minutes.

Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juice.

Put them on the top of the bananas and color slightly in the oven.

BARLEY CUSTARD

2 heaping tablespoonfuls (2 ozs.) “Patent” barley 1 heaping tablespoonful (1 oz.) sugar 1 tablespoonful butter Pinch of salt 1 pint (2 cups) milk 2 eggs ½ teaspoonful nutmeg extract

Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.

Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.

BREAD PUDDING

¾ cup (3 ozs.) bread crumbs 2 tablespoonfuls butter 2 heaping tablespoonfuls (2 ozs.) sugar Few drops lemon juice ½ teaspoonful orange extract ½ pint (1 cup) milk 2 eggs

Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake in a moderate oven for half an hour.

Serve with hot milk.

BROWN BETTY

6 large apples, peeled, cored, and sliced ¼ lb. (1 heaping cup) bread crumbs 2 ozs. (½ cup) chopped suet 1 tablespoonful butter 3 ozs. (3 heaping tablespoonfuls) brown sugar ½ teaspoonful grated nutmeg

Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar.

Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter.

Bake for half an hour in a moderate oven.

CHESTNUT MOLD

¾ lb. chestnuts 3 egg yolks 1 tablespoonful powdered gelatine 1 gill (½ cup) boiling water 2 tablespoonfuls sherry wine ¼ lb. (½ cup) sugar 1 pint (2 cups) milk Some whipped cream

Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly.

Pour into dainty casseroles, chill, and serve garnished with the whipped cream.

CHERRY PUDDING

Cherries fresh or preserved ¼ lb. (½ cup) butter ¼ lb. (½ cup) sugar ¼ lb. (1 cup) flour Lemon rind 3 eggs ½ pint (1 cup) whipped cream

Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.

Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.

CHOCOLATE CREAM PIE

3 squares chocolate ½ lb. (1 cup) sugar 1 oz. (1 heaping tablespoonful) cornstarch 3 eggs Pinch salt ¾ pint (1½ cups) milk ½ teaspoonful lemon extract ½ teaspoonful vanilla extract Some pie crust

Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them.

Set in the oven to brown.

COCOANUT PIE

½ pint (1 cup) chopped cocoanut 1 pint (2 cups) milk 2 eggs 6 ozs. (¾ cup) sugar 2 ozs. (2 heaping tablespoonfuls) cornstarch Pinch of salt 1 oz. (1 heaping tablespoonful) butter ½ teaspoonful almond extract 1 lemon

Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm.

COCOANUT PUDDING

½ pint (1 cup) desiccated cocoanut 1 quart (4 cups) milk ¼ teaspoonful salt 4 eggs 4 heaping tablespoonfuls (4 ozs.) sugar ½ teaspoonful almond extract

Beat up the eggs and add the other ingredients to them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour.

CREAM OF RICE PUDDING

4½ heaping tablespoonfuls (4½ ozs.) rice flour 1 heaping tablespoonful (½ oz.) powdered gelatine ½ pint (1 cup) whipping cream ½ teaspoonful vanilla extract 1½ pints (3 cups) hot milk 4 heaping tablespoonfuls (4 ozs.) sugar Grated rind 2 lemons 1½ gills (¾ cup) cold milk Some stewed fruit

Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.

Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit.

DATE PUDDING

½ lb. stoned dates 3 ozs. (⅓ cup) rice 1 pint (2 cups) milk 2 tablespoonfuls chopped suet 3 ozs. (3 heaping tablespoonfuls) sugar 3 eggs 2 tablespoonfuls chopped citron peel A little grated nutmeg

Wash the rice well, and put it into a casserole with the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten.

Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.

DRIED APRICOTS

3 lbs. dried apricots Sugar to taste

Separate the fruit so that each piece will be single, then wash several times in lukewarm water. Pour the water off; put the rinsed fruit into a casserole; cover well with cold water, and let stand for at least twelve hours, keeping the pan covered all the time with the lid.

After the fruit has been thoroughly soaked and has regained its natural size, pour off this water saturated with fruit juice into another fireproof dish, add sugar according to taste (apricots will require a considerable quantity of sugar, peaches and apples less, prunes very little or none, and pears none at all), and cook from twenty to twenty-five minutes until you get a rich fruit syrup. Pour this boiling hot syrup over the soaked fruit. Put the casserole on back of the stove and let the fruit simmer very slowly for twenty to forty minutes, according to the quality of it. Now remove the casserole from the stove, keep the lid on the dish, and let it cool.

If cooked properly, the fruit when served must be clear, the syrup should be rich and clear, and each piece of fruit should look as if fresh fruit had been stewed.

The flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel, but especially is this true of pears and prunes.

CURRANT BATTER PUDDING

½ lb. (2 cups) flour 6 ozs. (6 heaping tablespoonfuls) cleaned currants 3 eggs 1 teaspoonful baking powder Pinch salt ½ pint (1 cup) milk 1 teaspoonful vanilla extract Golden syrup

Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.

Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.

Serve with golden syrup.

FARINA PUDDING

4 ozs. (4 heaping tablespoonfuls) farina 1 quart (4 cups) milk Pinch of salt 3 eggs 3 ozs. (3 heaping tablespoonfuls) sugar ¼ teaspoonful grated nutmeg 1 cupful Sultana raisins

Boil the milk in a fireproof dish, add the salt, and sugar, and stir in the farina; cook, stirring frequently, for one hour.

Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.

FIG PUDDING

½ lb. figs 2 pints (4 cups) milk 3 heaping tablespoonfuls (3 ozs.) cornstarch 2 heaping tablespoonfuls (2 ozs.) sugar 3 eggs ½ teaspoonful lemon extract

Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.

Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.

FRENCH PUDDING

Some apricot jam Lady fingers Fruit juice Pastry 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) sugar 1 heaping tablespoonful (1 oz.) butter 1 gill (½ cup) cold milk ½ pint (1 cup) boiling milk Grated rind 1 lemon 3 eggs 1 pint (2 cups) whipped cream A few chopped nut meats

Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.

Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.

Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.

Decorate with the chopped nuts.

FRUIT PUDDING

2½ lbs. any kind fresh fruit—gooseberries, currants, peaches, plums, pears, apples, raspberries, cherries, apricots, rhubarb, etc. 2 pints (4 cups) milk 1 tablespoonful butter 1 teaspoonful vanilla extract 1 teaspoonful lemon extract Pinch salt Sugar 3 eggs 3 heaping tablespoonfuls (3 ozs.) cornstarch

Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten.

Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.

GINGER PUDDING

4 ozs. (4 heaping tablespoonfuls) preserved ginger 4 heaping tablespoonfuls chopped suet 4 ozs. (4 heaping tablespoonfuls) sugar 2 tablespoonfuls ginger syrup Pinch salt ¼ teaspoonful grated nutmeg 3 eggs 1 heaping teaspoonful baking powder ¾ pint (1½ cups) milk 4 ozs. (4 heaping tablespoonfuls) flour 4 ozs. (1 cup) bread crumbs or cake crumbs Ginger sauce

Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.

Serve with ginger sauce.

The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.

GREEN-GAGE PUFFS

Some stewed green-gages ½ lb. (2 cups) flour 1 egg 2 teaspoonfuls baking powder ½ teaspoonful salt Some milk ½ teaspoonful lemon extract

Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes.

These puffs may be baked in the oven. Any kind of stewed or fresh fruit may be used.

MONTE CARLO CHERRIES

½ lb. large ripe cherries ¼ lb. lump sugar 1 gill (¼ pint) water 1 dessertspoonful arrowroot Some Kirsch

Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries.

Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.

Send to the table burning.

ORANGE MERINGUE PUDDING

3 oranges 4 eggs ½ pint (1 cup) milk 2 heaping tablespoonfuls (2 ozs.) butter ½ pint (1 cup) bread crumbs 3 heaping tablespoonfuls (3 ozs.) sugar

Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set.

Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the oven to brown.

PARISIAN PEARS

6 juicy pears ½ cupful macaroon crumbs 2 tablespoonfuls cream 1 tablespoonful sherry wine 1 teaspoonful vanilla extract 6 rings of angelica 6 candied violets 2 cupfuls steamed rice

Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.

Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins with it. Put the pear halves together and mount them, pyramid shape, on the rice.

Crown each pear with a ring of angelica, and in the center of each ring put a candied violet.

PEACH SOUFFLÉ

6 ripe peaches 4 heaping tablespoonfuls (4 ozs.) sugar ½ pint (1 cup) water 2 heaping tablespoonfuls (2 ozs.) flour 1 heaping tablespoonful (1 oz.) butter ¼ pint (½ cup) milk 3 eggs 1 egg white

Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.

Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes.

Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.

Put into a buttered earthenware dish and bake for half an hour.

It may be steamed for three-quarters of an hour.

PEAR DAINTY

1 can preserved pears 5 ozs. (5 heaping tablespoonfuls) sugar 2 pints (4 cups) milk 3 ozs. (3 heaping tablespoonfuls) cornstarch 4 eggs 1 teaspoonful rose extract

Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown.

PLUM PUDDING

¼ lb. (1 cup) bread crumbs 4 ozs. (1 cup) flour 4 ozs. (1 cup) brown sugar 1 cupful chopped suet 1 lemon 1 teaspoonful baking powder ½ teaspoonful salt 4 eggs Milk to moisten 1 cupful chopped citron peel ½ cupful blanched, chopped almonds ½ pint (1 cup) Sultana raisins ½ pint (1 cup) currants ½ pint (1 cup) seeded raisins 1 teaspoonful powdered allspice ½ teaspoonful grated nutmeg 1 teaspoonful powdered ginger 1 teaspoonful powdered cinnamon 1 wineglassful brandy

Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours.

Serve with hard sauce.

PRUNE AND APPLE TART

½ lb. stoned prunes 1 lemon 3 lbs. apples ½ lb. (1 cup) sugar Pastry 1 egg

Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon.

Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour.

Sprinkle over with sugar and serve hot or cold.

PRUNE PUDDING

½ lb. prunes ½ lemon 1 tablespoonful cornstarch ½ pint (1 cup) milk 2 eggs 2 heaping tablespoonfuls (2 ozs.) sugar 2 heaping tablespoonfuls (2 ozs.) currants 1 inch cinnamon stick 1 wineglassful port wine

Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little.

Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.

PUMPKIN PIE

½ pint (1 cup) stewed pumpkin 4 heaping tablespoonfuls (4 ozs.) sugar ½ teaspoonful powdered ginger ½ teaspoonful powdered cinnamon ¼ teaspoonful grated nutmeg 1 teaspoonful lemon extract 2 eggs 1 tablespoonful cornstarch ½ pint (1 cup) cream 2 tablespoonfuls melted butter

Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.

RHUBARB MERINGUE

1 lb. pink rhubarb 4 ozs. (4 heaping tablespoonfuls) sugar 4 eggs 1 lemon 2 tablespoonfuls sugar

Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve.

Reduce the juice to half a cupful, mix it with the fruit purée, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour.

Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and return to the oven for ten minutes to set the meringue.

RICE PUDDING

½ lb. (1 heaping cup) rice 2 quarts (8 cups) milk ½ lb. (1 cup) sugar 1 teaspoonful salt 2 heaping tablespoonfuls (2 ozs.) butter ¼ teaspoonful grated nutmeg 1 teaspoonful rose extract

Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours.

STEWED APRICOTS WITH CUSTARD

12 apricots 4 tablespoonfuls sugar 4 eggs 1 pint (2 cups) cream 1 gill (¼ pint) rum A few slices sponge cake ½ pint (1 cup) hot water

Peel the apricots and cut them into halves, removing the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender.

Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.

Pour this over the apricots and serve hot.

STRAWBERRY BATTER PUDDING

1 pint strawberries 1 pint (2 cups) milk 2 tablespoonfuls melted butter 1½ pints (3 cups) flour 3 eggs 1 teaspoonful baking powder ½ teaspoonful salt 1 teaspoonful strawberry extract Hard sauce

Add the milk gradually to the flour, add the eggs well beaten, salt, baking powder, and butter. Dredge the strawberries with flour, stir them into the batter, add the strawberry extract, and turn into a buttered earthenware dish. Cover and steam for three hours.

Serve with hard sauce.

STRAWBERRY CUSTARDS

5 eggs ½ lb. (1 cup) ripe strawberries or strawberry jam ½ lemon 1 teaspoonful strawberry extract 4 ozs. (4 heaping tablespoonfuls) sugar Few drops red coloring

Remove the green stalks from the strawberries, place the berries in a basin, beat until quite liquid, then add the yolks of the eggs well beaten, sugar, strained lemon juice, and strawberry extract.

Pour the mixture into a fireproof dish, stand it in a saucepan of boiling water, and stir it over the fire till it thickens: it must not boil. Allow to get cold then add the stiffly beaten whites of the eggs, stir lightly till all is well mixed.

Pour into earthenware custard cups, and serve cold decorated with a ripe strawberry on the top of each custard.

VANILLA CUSTARD

1 pint (2 cups) milk 4 eggs 4 heaping tablespoonfuls (4 ozs.) sugar 1 teaspoonful vanilla extract

Beat the eggs and the sugar together, then add the milk and the vanilla extract. Divide the mixture into buttered earthenware custard cups, cover with buttered papers, and steam gently for half an hour.

VERMICELLI PUDDING

¼ lb. vermicelli 1 pint (2 cups) boiling milk 1 oz. (1 heaping tablespoonful) butter 2 ozs. (2 heaping tablespoonfuls) sugar 2 tablespoonfuls finely chopped blanched almonds 3 eggs Grated rind 1 lemon ¼ teaspoonful grated nutmeg

Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour. Serve with sweet sauce.

The pudding can be baked in a moderate oven till it is nicely browned. Serve with cream.

WALNUT PUDDING

16 walnuts 1 oz. (1 heaping tablespoonful) butter 1 teaspoonful almond extract ½ teaspoonful vanilla extract Pinch salt 2 heaping tablespoonfuls browned bread crumbs 1 pint (2 cups) milk 3 eggs

Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.

Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.

Bake for half an hour in a moderate oven.

INVALID RECIPES

“_Eat in measure and defy the doctor_”

APPLE PURÉE

1 lb. apples 1 teaspoonful butter 2 heaping tablespoonfuls (2 ozs.) sugar 1 teaspoonful grated lemon rind 1 bay leaf 1 tablespoonful orange flower water 2 egg whites

Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the purée with this meringue and serve hot.

BAKED MILK

1 quart (4 cups) milk Fresh or stewed fruit

Baked milk is often recommended as a dish for invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven.

It should be thick and of a creamy consistency.

Serve with fresh or stewed fruit.

BARLEY GRUEL

2 heaping tablespoonfuls (2 ozs.) pearl barley 1 strip lemon rind 1 quart (4 cups) water 1 heaping tablespoonful (1 oz.) sugar 1 wineglassful sherry wine

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.

BEEF TEA EN CASSEROLE

1 lb. lean beef 1 pint (2 cups) water Salt

Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours.

Remove the fat and serve hot.

CALF’S SWEETBREADS

2 calf’s sweetbreads ½ pint (1 cup) milk ½ pint (1 cup) white sauce 1 teaspoonful chopped parsley Salt and pepper

Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.

Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.

Sprinkle the chopped parsley on the top and serve hot.

CHICKEN PANADE

1 chicken breast 2 tablespoonfuls cream Salt and pepper

Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; reheat, add the cream, and add a little more seasoning if required.

COLD LEMON PUDDING

1 lemon ½ pint (1 cup) water 1 tablespoonful arrowroot 1 tablespoonful sugar 2 egg whites

Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.

Beat up the whites of eggs and stir them in lightly.

Serve cold in a dainty casserole.

FRIAR’S OMELET

5 apples 4 tablespoonfuls sugar ½ teaspoonful powdered cinnamon 1 tablespoonful butter 5 eggs 2 tablespoonfuls brown bread crust

Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.

Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.

Serve hot.

INVALID PUDDING

½ pint (1 cup) milk 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful sugar 1 heaping tablespoonful (1 oz.) rice flour 2 egg whites 2 tablespoonfuls cream Little grated nutmeg

Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.

Allow to cool for a minute, then add the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake quickly.

JELLIED FISH

1 flounder ½ pint (1 cup) water Salt and pepper 1 heaping tablespoonful powdered gelatine 1 teaspoonful lemon juice 1 teaspoonful chopped parsley

Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

MILK SOUP

1 pint (2 cups) milk 1 celery stalk 1 egg Salt, pepper, and grated nutmeg to taste ½ cupful soft bread crumbs

Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.

Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.

Season nicely with salt, pepper, and nutmeg.

MULLED MILK

1 pint (2 cups) milk 1 oz. (1 heaping tablespoonful) sugar 2 egg yolks 1 inch cinnamon stick

Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.

Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another.

OYSTER SOUP

12 oysters 2 tablespoonfuls butter 2 tablespoonfuls flour ½ pint (1 cup) oyster liquor ½ pint (1 cup) cream Salt, pepper, and grated nutmeg to taste 4 tablespoonfuls milk Toast points

Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.

Serve with toast points.

RASPBERRY SOUFFLÉ

½ pint (1 cup) raspberries 2 heaping tablespoonfuls (2 ozs.) sugar 4 tablespoonfuls water 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 3 tablespoonfuls cream 2 eggs

Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once.

SAGO GRUEL

2 tablespoonfuls sago 1 tablespoonful sugar 1 pint (2 cups) water ¼ teaspoonful salt 1 wineglassful sherry wine Juice ½ lemon Grated nutmeg and ginger to taste

Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.

This is an excellent gruel for invalids.

SAGO JELLY

4 heaping tablespoonfuls (4 ozs.) sago 1 quart (4 cups) water 2 tablespoonfuls maple syrup 2 egg whites 1 gill (¼ cup) whipped cream

Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.

SAVORY BEEF JELLY

¾ lb. lean beef 1 pint (2 cups) cold water Salt 10 white whole peppers 1 clove 2 parsley sprigs 1 bay leaf 1 blade mace 1 celery stalk 1 tablespoonful powdered gelatine 4 tablespoonfuls boiling water

Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.

Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.

Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.

SAVORY CUSTARD

1 gill (¼ pint) beef tea 1 egg Salt

Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.

TAPIOCA CREAMS

½ pint (1 cup) milk 1 tablespoonful (½ oz.) tapioca 1 tablespoonful (½ oz.) sugar 2 egg yolks 3 tablespoonfuls cream ¼ teaspoonful almond extract A little red currant jelly

Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.

Remove from the fire and divide into dainty earthenware dishes.

Serve with a little red currant jelly on the top of each.

TRIPE FRICASSÉE

1½ lbs. fine tripe 1 small onion ½ pint (1 cup) milk 1 egg yolk A little grated nutmeg 1 tablespoonful cornstarch Salt and pepper to taste

Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer.

Take out the onion then and chop it up finely. Drain all the water from the tripe, and replace it with the milk; add the chopped onion, and let it simmer for ten minutes. Now stir in the cornstarch moistened with a little cold milk, add the seasonings, and stir till it boils; allow to cook for five minutes, stirring all the time. Remove it from the fire, and add the yolk of egg; mix thoroughly, and serve hot.

CHEESE RECIPES

“_Cheese, it is a peevish elf, it digests all things but itself_”

BAKED CHEESE

½ pint (1 cup) grated cheese 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour 1 gill (½ cup) milk 3 eggs Salt and pepper to taste

Melt the butter, stir in the flour, add the milk, salt and pepper. When it comes to boiling point remove from the fire, then add the yolks of the eggs, the cheese, and the whites of the eggs beaten to a stiff froth.

Pour into a well-buttered fireproof dish, and bake until brown.

Serve hot.

CHEESE AND BREAD

½ pint (1 cup) grated cheese ½ pint (1 cup) milk ½ pint (1 cup) bread crumbs 1 heaping teaspoonful butter 3 eggs Seasoning of salt and red pepper

Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly.

Pour into a buttered fireproof dish and bake for half an hour.

Serve at once.

CHEESE CREAMS

2 heaping tablespoonfuls grated cheese ½ pint (1 cup) half-set aspic jelly ½ pint (1 cup) whipping cream 1 tablespoonful chopped parsley Salt, pepper, and red pepper to taste

Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.

Serve very cold.

CHEESE AND RICE

2 cupfuls (½ lb.) grated cheese 1 gill (½ cup) boiled rice 2 heaping tablespoonfuls (2 ozs.) butter 2 heaping tablespoonfuls (2 ozs.) flour Seasoning of salt and pepper 1 pint (2 cups) milk A few bread crumbs

Blend the butter and flour together in a saucepan over the fire; then gradually add the milk, stirring constantly, and cook for five minutes. Remove from the fire and season nicely with salt and pepper.

Put the rice into a buttered fireproof dish, then sprinkle in the cheese and pour in the sauce, sprinkle a few bread crumbs on the top, then a little grated cheese, and bake in a hot oven for twenty minutes.

CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI

1 cupful (¼ lb.) grated cheese 3 heaping tablespoonfuls (3 ozs.) butter 1 package medium noodles Salt and paprika to taste

Boil the noodles in plenty of boiling salted water for twenty minutes, then drain, add the butter, cheese, salt, and paprika.

Stir over the fire in a fireproof dish till the cheese and butter are melted. Serve hot.

CHEESE APPETIZER

2 cupfuls (½ lb.) cheese 1 heaping tablespoonful (1 oz.) butter 1 can tomato soup 2 eggs Some crackers 1 saltspoonful salt ½ saltspoonful paprika

Cut the cheese into small pieces, then melt it in a fireproof dish, add the butter, seasonings, and tomato soup. When well mixed, add the eggs well beaten.

Stir until it begins to thicken, and serve at once on buttered crackers.

CHEESE SALAD

½ lb. American cheese ½ pint (1 cup) chopped cooked chicken ¼ pint (½ cup) chopped stuffed olives 2 hard cooked eggs 1 teaspoonful French mustard 3 tablespoonfuls vinegar 4 tablespoonfuls olive oil Salt and red pepper to taste

Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste.

Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.

CHEESE SANDWICHES

1½ lbs. grated cream cheese 1 large egg ½ pint (1 cup) milk 1 tablespoonful cornstarch 3 canned red peppers ½ teaspoonful lemon juice Salt and red pepper to taste Buttered slices of bread

Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them.

Serve hot.

CHEESE TARTLETS

4 heaping tablespoonfuls (2 ozs.) grated cheese 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) milk 2 eggs ¼ teaspoonful salt Seasoning of pepper and paprika Pastry

Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire.

Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes.

Serve at once.

CHEESE AND POTATOES

2 ozs. (½ cupful) grated cheese 1 cupful mashed potatoes 2 egg yolks 1 heaping tablespoonful (1 oz.) butter 1 tablespoonful chopped olives Salt and pepper to taste 1 tablespoonful finely chopped parsley

Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings.

Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown.

CHEESE AND CORN

1 cupful (¼ lb.) grated cheese 1 can corn 4 soda crackers 1 egg 1 gill (½ cup) milk Salt and paprika to taste 1 heaping teaspoonful butter

Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish.

Bake for thirty minutes in a hot oven.

CHEESE FONDUE

½ lb. (2 cupfuls) grated cheese 1 saltspoonful dry mustard 1 heaping tablespoonful (1 oz.) butter ½ pint (1 cup) milk ¼ lb. (1 cup) fine bread crumbs 2 eggs A dust of red pepper

Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings.

Stir constantly for five minutes, and then add the eggs well beaten.

Serve hot.

CHEESE DAINTIES

3 heaping tablespoonfuls Parmesan cheese 4 eggs ¼ pint (½ cup) milk Salt, pepper, and red pepper to taste

Bring the milk to boiling point, pour it over the eggs well beaten, add the cheese, salt, pepper, and red pepper; pour into some buttered cocottes or ramequins.

Stand the cases in a pan, pour in some hot water; place in the oven and cook till set.

Garnish with parsley and serve hot.

CHEESE CUSTARDS

4 ozs. (1 cup) grated cheese 2 eggs ½ pint (1 cup) milk Salt and pepper to taste A few sprigs parsley

Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper.

Divide into small china ramequin cases and bake until brown.

Serve with a small sprig of parsley in the center of each.

CHEESE AND MACARONI

4 heaping tablespoonfuls (2 ozs.) grated cheese ¼ lb. macaroni 1 gill (¼ pint) stock 1 gill (¼ pint) milk 1 bay leaf 1 slice onion 2 heaping tablespoonfuls (2 ozs.) butter 1 tablespoonful flour Salt and pepper to taste A few bread crumbs

Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.

Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.

Serve hot in the dish in which it was cooked.

CHEESE PUDDING

2 cupfuls (½ lb.) grated cheese 1 teaspoonful flour ½ pint (1 cup) hot milk 1 heaping teaspoonful butter 2 eggs 2 tablespoonfuls bread crumbs Salt and pepper to taste

Put the cheese into a bowl, add the flour, salt and pepper, bread crumbs, milk, butter, the yolks of the eggs and the whites well beaten.

Mix gently, pour into a buttered earthenware dish, and bake for a quarter of an hour in a moderate oven.

Serve hot.

CHEESE SOUFFLÉS

6 heaping tablespoonfuls (3 ozs.) grated cheese 1 heaping tablespoonful (1 oz.) butter 1 level tablespoonful flour 2 eggs 1 gill (½ cup) milk Salt and pepper to taste

Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes.

Serve quickly.

CHEESE AND TOMATOES

3 tablespoonfuls grated cheese 4 ripe tomatoes 2 eggs 1 tablespoonful butter Salt and paprika to taste

Skin the tomatoes and rub them through a sieve, add the cheese, salt, paprika, and eggs well beaten.

Melt the butter in an earthenware dish, pour in the mixture, and bake in a moderate oven for ten minutes.

Serve immediately.

CHEESE CAKE

1 lb. pot cheese ½ lb. (2 cups) flour 2 teaspoonfuls baking powder Juice ½ lemon 6 ozs. (¾ cup) sugar 6 ozs. (¾ cup) butter 1 gill (½ cup) milk 1 egg ½ cupful cleaned currants

Rub half a cupful of the butter into the flour, add half a cupful of the sugar, baking powder, egg well beaten, milk, and strained juice of lemon.

Line a buttered baking earthenware dish with this paste. Mix the cheese smoothly with the rest of the sugar and butter. Spread this filling into the prepared casserole.

Sprinkle the currants on the top and bake in a hot oven for half an hour.

SCALLOPED CHEESE

½ pint (1 cup) grated cheese 3 eggs 1½ pints (3 cups) milk ¼ teaspoonful mustard Salt and red pepper to taste 4 slices bread 1 tablespoonful butter

Remove the crusts from the bread after it has been spread with the butter. Place the bread in a fireproof dish, then sprinkle in the cheese. Beat up the eggs, add the milk and seasonings; pour them over the bread and cheese.

Allow to remain for half an hour.

Bake in a hot oven for twenty minutes.

WELSH RAREBIT

½ pint (1 cup) grated American cheese 1 heaping tablespoonful (1 oz.) butter 3 tablespoonfuls of milk, cream, or ale 1 teaspoonful made mustard Salt and red pepper to taste 1 egg Some hot buttered toast or crackers

Melt the butter in a casserole, add the seasonings, and the cheese. When melted, add the milk, cream or ale; stir vigorously till smooth, add the egg well beaten quickly and pour over the buttered toast or crackers.

EGG RECIPES

“_What, all my pretty chickens_”

CURRIED EGGS

6 hard cooked eggs 1 cupful plain boiled rice 1 onion 1 heaping tablespoonful (1 oz.) butter 1 heaping teaspoonful flour 2 teaspoonfuls curry powder 1 teaspoonful salt 1 teaspoonful lemon juice ½ pint (1 cup) stock or water

Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole.

Add four of the eggs cut in quarters, and garnish with the other two eggs.

Serve in the casserole.

EGGS IN COCOTTES

4 eggs ½ teaspoonful onion juice ½ teaspoonful salt 1 saltspoonful white pepper ½ pint (1 cup) milk Some bread sauce