Chapter III: Part 3

Put the flour into a basin, beat the egg, add it with a little of the water to the flour. Beat it well, then add the remainder of the water, and let the batter stand. Melt a small piece of fat, or heat the oil, in a frying-pan the size of the pancake required; pour in just enough batter to cover the bottom, and fry it a light brown on both sides, either tossing it, or turning it with a fork. Sprinkle each pancake with lemon-juice and castor sugar, and serve on a hot dish.

Stewed Pears. Time—5 hours.

6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few cloves.

Peel the pears, cut them in halves, and core them. Lay them in a stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly, first with brown paper, then with lid of stew-pan. Stew gently 4 or 5 hours.

Pears can also be stewed in a stone jar in the oven, but must always be well covered up.

Economical Plum Pudding. Time—11 hours.

1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb. bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. candied peel, grated rind of 1 lemon, ¼ of a nutmeg grated, ½ teaspoonful mixed spice, golden syrup and beer from ¼ pint upwards.

Stone the raisins, wash and dry the currants, shred the suet fine, prepare the bread-crumbs, chop the candied peel, blanch and chop the almonds. Mix these all well together with the flour, sugar, grated lemon-rind and nutmeg, mixed spice, and enough golden syrup and beer to form a stiff mixture. Boil in basins or moulds for ten hours.

Scotch Plum Pudding. Time—4 hours.

½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. currants, ½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. golden syrup.

Peel the potatoes, scrape the carrots, boil both till tender, then mash them. Add to these the flour, currants, raisins or sultanas, suet and peel chopped fine, and lastly the golden syrup. Boil in a greased basin for 3 hours.

Silk Pudding. Time—5 hours.

1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 teacupful water, ¼ lb. castor sugar.

Soak the tapioca in the water over-night, next morning stew all gently together for at least 4 to 5 hours. Turn into a wetted mould and serve cold.

Any other fresh fruit can be used.

Stewed Prunes. Time—2 hours.

1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon or lemon-rind to taste.

Soak the prunes over-night in cold water. Next morning put them in a stew-pan with the sugar, water and flavouring, and stew slowly about 2 hours.

Stewed Rhubarb and Rhubarb Fool. Time—1½ hour.

Rhubarb, lemon-rind, loaf sugar.

Wash the rhubarb, peel it, cut into pieces about three inches long, put it with the sugar, lemon-rind and enough water to cover it, either in a stew-pan, or in an earthenware jar in the oven, for about 1 hour. If liked, it may then be passed through a sieve, and well mixed with the beaten yolk of an egg, while the white should be beaten to a stiff froth, and used to ornament the dish.

_Gooseberry Fool_ can be made the same way.

Roly Poly or Suet Pudding. Time—2 hours.

¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼ teaspoonful salt.

Chop the suet fine, rub it well into the flour, add the salt, baking-powder, and sufficient cold water to make a stiff paste. Turn on to a floured board, roll into a long thin piece, spread with jam, not too near the edge, roll up, pressing the edges together. Dredge a pudding cloth with flour, place the pudding on it with the join downwards, roll up in the cloth, and tie up the ends. Place in boiling water, and boil about 1½ hour.

_Suet Pudding_ is made the same way, the jam being left out, or replaced by treacle, currants, or sultanas.

Swiss Fritters. Time—½ hour.

1 French roll, 1 egg, a little nutmeg, cinnamon and sugar.

Cut the crumb of the roll into square slices half an inch thick. Beat up the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices of roll in the mixture. Fry in hot oil till they become a golden brown, drain on paper, serve with clarified sugar or jam.

Swiss Roll. Time—½ hour.

3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful baking-powder, jam.

Beat the sugar and yolks of the eggs well together, then add the flour gradually, then the whites of the eggs beaten to a stiff froth and lastly the baking-powder. Grease a baking-tin _well_, pour the mixture into it and bake in rather a quick oven about 10 minutes. Sugar a pastry board, loosen the edges of the cake with a knife and turn it on to the board. Spread the cake with jam and roll it up.

Treacle and Ginger Pudding. Time—2¼ hours.

¼ lb. flour, 2 oz. suet, 1 good teaspoonful ground ginger, 1 teaspoonful baking powder, 1 teacupful golden syrup, 1 egg, 1 oz. candied peel.

Chop the suet fine, put it into a basin with the flour, peel, ginger and baking-powder. Beat up the egg, mix the treacle with it, and stir into the mixture in the basin, adding more treacle if the pudding is not moist enough. Grease a basin or mould well, put the pudding into it, and cover with a greased paper. Steam for 2 hours. Serve with lemon sauce (see page 39) to which some preserved ginger has been added.

Treacle Pie. Time—1½ hour.

¾ lb. flour, ¼ lb. dripping, ½ lb. golden syrup, 1 oz. ground ginger, 2 oz. bread-crumbs.

Rub the dripping into the flour and mix to a stiff paste with cold water, roll out very thin, and line a greased pie-dish with it. Cover with golden syrup as for a roly poly pudding, sprinkle with ginger and bread-crumbs, and continue alternate layers of paste and golden syrup, etc., till the dish is full, finishing with paste. Bake in a moderate oven, and turn out on to a hot dish.

Yorkshire Pudding. Time—¾ hour.

½ lb. flour, 1 pint water, 3 eggs, salt.

Make a batter as for pancakes (see page 48). Let it stand 2 hours, then pour into a greased tin and bake about ½ hour.

_Batter Pudding_ is made the same way, but must be steamed for two hours in a greased basin or mould, instead of being baked, and must be served with a sweet sauce.

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MILK PUDDINGS.

Bread-and-Butter Pudding. Time—¾ hour.

6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas, 1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or cinnamon to taste.

Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle the currants, sultanas and candied peel between each slice. Beat the egg, add to it the sugar and milk, stir well together, and pour over the bread-and-butter. Put little bits of butter over the top, and grate some nutmeg over. Bake in a moderate oven about ½ hour.

A good pudding can be made with bread-and-jam instead of bread-and-butter, leaving out the currants, sultanas and candied peel.

Apples in Custard

See page 44, but use milk instead of water.

Cocoa Mould. Time—20 minutes.

1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful cocoa, 1 pint milk.

Mix the dry ingredients well together with a little cold milk, then boil the rest of the milk, and add gradually, stirring all the time to prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip a basin or mould in cold water, pour the mixture into it, and let it stand till cold. Turn out carefully.

Cocoanut Custard. Time—½ hour.

2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.

Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown.

Boiled Custards. Time—½ hour.

1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar.

Put the milk on to boil with the vanilla bean and sugar in it; meanwhile beat up the eggs, taking out the treads (little white lumps). Pour the boiling milk on to the eggs. Pour the mixture into a jug, stand this in a saucepan of boiling water over the fire, and stir the custard till it has thickened.

Custard Pudding. Time—1¼ hour.

3 eggs, 1 pint milk, bay leaf or vanilla.

Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish.

Derby Pudding. Time—2½ hours.

2 eggs, their weight in flour, weight of one egg in castor sugar, 3 oz. butter, 1 tablespoonful jam, small ½-teaspoonful carbonate of soda, 1 oz. glacé cherries or candied peel.

Butter a pudding-mould and ornament it with the cherries or candied peel. Cream the butter and sugar together, add the well-beaten eggs, mix the carbonate of soda and flour together and stir into the other ingredients; lastly add the jam and mix all together. Pour into the prepared mould and cover with a sheet of greased paper. Steam for 2 hours and serve hot with a sweet sauce over it.

Macaroni Pudding. Time—1 hour.

¼ lb. Naples macaroni, 2 oz. brown sugar, flavouring to taste, 1 pint milk, 1 egg, salt.

Break up the macaroni into small pieces, throw them into boiling water with plenty of salt. Boil about ½ hour, strain off the water, and put the macaroni into a greased pie-dish. Beat up the egg, add the sugar, flavouring and milk. Pour this on to the macaroni, mix all together, and bake about 25 minutes.

New Year Tartlets. Time—1 hour.

Enough rough puff pastry to line twelve patty-pans, 3 tablespoonfuls jam, 2 eggs, weight of 1 egg in butter, sugar and flour, ½ teaspoonful baking-powder, few drops flavouring.

_Icing._—½ lb. loaf sugar, 1 gill water, few drops rose-water.

Line the patty-pans with pastry, put into each a little jam without stones; cream the butter and sugar together, add the eggs, then the flour, baking-powder and flavouring, beat for 10 minutes. Place a layer of this mixture over the jam, bake in a hot oven from 15 to 20 minutes. Boil the loaf sugar with the water for 10 minutes, add the rose-water, turn into a basin, and when cool stir the syrup round and round until it looks milky white. Spread it over the top of the tartlets, smooth it flat with a knife dipped in hot water, then put the tartlets in a cool oven for a few minutes for the icing to harden.

Pancakes.

See page 48, but use milk instead of water.

Queen of Puddings. Time—2½ hours.

3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, ½ pint milk, 1 lemon, jam, 2 yolks, 3 whites of egg.

Beat the yolks of the eggs well, and add to them the bread-crumbs, 2 oz. sugar, the butter melted, milk and grated lemon-peel. Fill a pie-dish three-parts full with these ingredients and bake 1 hour. When nearly cold, spread a layer of jam on the top; beat the whites of the eggs to a very stiff froth, add 2 oz. sugar and the lemon-juice, pour over the top of the jam, and slightly brown it in a cool oven. Serve hot or cold.

Rice Pudding. Time—2¼ hours.

1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, 1 oz. butter, grated nutmeg or cinnamon to taste.

Grease a pie-dish, wash the rice and put it into the dish with the sugar. Pour 3 gills of milk over it, sprinkle the top with the nutmeg or cinnamon and small pieces of butter, and bake in a moderate oven about 2 hours. Add the remaining gill of milk by degrees, as the rice swells.

_Tapioca and Sago Puddings_ are made in the same way, but the grain should be soaked in cold water first.

Sweet Omelet. Time—10 minutes.

2 yolks of eggs, 2 or 3 whites of eggs, 1 dessertspoonful castor sugar, flavouring, ½ oz. butter.

Cream the yolks with the sugar, then add the whites beaten to a stiff froth, melt the butter in a small frying-pan. Add the flavouring (vanilla, lemon, etc.) to the eggs, mix well, pour into the frying-pan, cook for 2 to 3 minutes, double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it and shake the pan to keep it from sticking.

Cheap Trifle. Time—½ hour.

3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar.

Cut the sponge cakes in halves, spread them with jam, place them on a dish and sprinkle the lemon juice over them (sherry may be used if preferred). Put the milk and sugar on to boil, beat the egg and cornflour up together, and pour the boiling milk on to them; then stir the mixture over the fire till it thickens, but do not let it boil. When the custard is thick enough, pour it over the sponge cakes, and set the dish aside to cool. Decorate if liked with preserved fruit.

Yorkshire Pudding.

This can be made with milk instead of water, as on page 51, and eaten with sugar or treacle. The same applies to _Batter Pudding_.

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BREAKFAST DISHES.

Cauliflower au Gratin. Time—¾ hour.

1 cauliflower, 1 oz. butter, 1 oz. flour, 1 gill water, 2 or 3 tablespoonfuls cream or ½ pint milk, 2 oz. grated cheese; pepper, salt, and a little cayenne to taste.

Boil the cauliflower, remove all the green leaves, put it in a pudding-basin which has been greased and sprinkled with raspings, with the flower upwards, and press it into shape. Melt the butter, mix the flour in smoothly, add the water and stir well over the fire for 5 minutes, then add the cream or milk, the seasoning and half the grated cheese, and heat the sauce. Pour the sauce over the cauliflower, and sprinkle the rest of the cheese over the top. Brown it in a quick oven.

Chocolate. Time—½ hour.

4 oz. chocolate, 2 gills water, 1 pint milk.

Grate the chocolate, put it in the saucepan with the water, set it on the fire and stir with a wooden spoon till the mixture becomes rather thick, then work it very quickly for a few minutes with the spoon. Stir in the boiling milk gradually and serve.

Cocoa. Time—10 minutes.

2 teaspoonfuls cocoa, 1 teaspoonful cold water or milk, 1 teacupful boiling water or milk.

Mix the cocoa to a smooth paste with the cold water, pour the boiling water gradually over it, and boil it for 3 minutes.

Cocoa Nibs. Time—6 hours.

½ lb. cocoa nibs, 2 quarts water.

Crush the nibs with a rolling pin, then place them in a saucepan with the cold water, and bring to the boil. Draw to the side of the fire, and simmer gently about 5 hours, occasionally skimming off the oil which rises to the top. Strain, add about an equal quantity of milk, re-heat and serve.

Coffee in a Jug.

1 pint boiling water, 2 heaped tablespoonfuls ground coffee.

Scald a jug, which has a lid, with hot water, then put in the coffee, and pour the boiling water on to it. Put on the lid, and let the coffee draw 5 minutes close to the fire. Clear it, by pouring a little into a cup and pouring it back 3 times, or by adding a small teacupful of cold water. Then let the jug stand 10 minutes in a hot place, where it will almost simmer. Serve with boiling milk, and sugar to taste.

Coffee in a Coffee-Pot.

Scald the coffee-pot with hot water. Put the coffee in above the strainer, pour the boiling water over it very gradually, and while it is running through, place the pot where it will keep very hot. As soon as all the water has run through, serve with boiling milk, and sugar to taste. Use 1 heaped teaspoonful for each person and 1 extra.

Coddled Eggs. Time—5 minutes.

Eggs should not be _boiled_, because this process hardens the outside quickly, before cooking the yolk thoroughly. Carefully put the egg into boiling water with a spoon, place the saucepan near the fire, where the water cannot boil, but is near to boiling point. Take it out after 5 minutes.

_Hard-boiled Eggs_: Place the eggs in a saucepan in cold water, bring to the boil and let them cook 12 minutes; then put them immediately into a basin of cold water to keep them a good colour.

Fried Eggs. Time—10 minutes.

2 eggs, 1 oz. butter; pepper and salt to taste.

Make the butter hot in a frying-pan, break the eggs into a cup and slip them carefully in without breaking the yolks, and fry 3 or 4 minutes. Take them out with a slice and serve hot.

Poached Eggs. Time—10 minutes.

1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful vinegar.

Put the water with salt and vinegar into a shallow saucepan where the water cannot boil, but is near to boiling point. Break the egg into a cup, and slip it gently into the water. Let it remain till the white is set. Take it out carefully with a small slice, trim the edges, and place it on a piece of buttered toast, with pepper and salt to taste.

Savoury Eggs. Time—½ hour.

4 eggs, 1 oz. butter, ½ teaspoonful anchovy sauce, a little cayenne pepper.

Boil the eggs hard, when cold shell them, halve them, take out the yolks. Beat the yolks up smooth with the butter, anchovy sauce and pinch of cayenne. Fill the white halves with this paste, cut off the ends, stand each half on a round of bread-and-butter, and ornament with cress or parsley.

_Another Way._—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped tarragon, beetroot cut into fancy shapes, mustard and cress.

Halve the eggs, take out the yolks, mix these smoothly with the butter and tarragon. Fill the whites with the mixture, ornament with beetroot, and arrange on a dish with the cress round.

Stewed Peas and Eggs. Time—¾ hour.

¼ peck peas, 1 dessertspoonful oil, 1 small onion, 1 teacupful boiling water, 2 lumps sugar, a little fresh mint, 3 eggs; salt and pepper to taste.

Fry the onion in the oil, with some salt and pepper. Pick the peas over carefully, wash and drain them, put them in the saucepan with the oil and onion, add the water, sugar and mint. Cook till the peas are tender (about ½ hour), then break the eggs into a cup, and slip them carefully on to the peas. Cook till they are set, and dish up.

Stirred or Buttered Eggs. Time—10 minutes.

2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices hot buttered toast.

Break the eggs into a small stew-pan, add the salt, pepper and butter. Put the stew-pan over a moderate fire, and stir with a wooden spoon, keeping every particle in motion, until the whole has become a smooth and delicate thickish paste. Pour the eggs on to the toast, and serve at once.

Hominy. Time—3¼ hours.

The day before it is required, place half a teacupful of hominy in a basin with 1 pint of water and a good pinch of salt. Put it in a moderate oven to soak for 3 hours, adding more water if required. Next morning warm it up with about ½ pint of milk, and add sugar to taste.

Macaroni Cheese—¾ hour.

¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz. flour; salt and a little cayenne pepper to taste.

Put the macaroni with one teaspoonful salt into boiling water and boil till tender, about 20 minutes; take it out, cut it up into lengths of about 2 inches, and throw the water away; melt the butter, stir in the flour, add the milk and seasoning. Boil well, put in the macaroni, let it cool a little, then add half the cheese. Place in a pie-dish, sprinkle with the rest of the cheese and bake 10 minutes.

Mushrooms. Time—¾ hour.

½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful flour, 1 tablespoonful mushroom ketchup, pepper and salt to taste.

Wash and peel the mushrooms and cut them into pieces. Stew them about ½ hour in the milk, add the flour, the butter melted, ketchup, pepper and salt, and serve on toast.

_Another Way._—Peel the mushrooms, put them in a pie-dish with 1 oz. butter, pepper and salt, and bake about 20 minutes.

Risotto.

1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated cheese, salt and pepper to taste, 1 oz. butter.

Bring the water to the boil in a large stew-pan, shower the rice in, replace the lid without stirring the rice and put it where it will keep boiling for ½ hour. Then mix the tomato purée and butter into it and 1 oz. of the cheese, season with pepper and salt, and serve very hot with cheese sprinkled over the top.

Porridge. Time—45 minutes.

2 oz. coarse oatmeal, ¼ teaspoonful salt, 1 pint water, milk and sugar.

When the water boils fast, add the salt, then sprinkle in the oatmeal. Boil gently 5 minutes, stirring constantly. Then let it simmer 30 minutes more, stirring often. Turn into hot soup-plates, and serve with milk and sugar, or with golden syrup.

Salmagundy. Time—½ hour.

1 Dutch herring, 1 onion, ½ pint vinegar, a little allspice, ginger, and pepper.

Wash the herring, remove the flesh from the bones, lay it in a dish, and put a few slices of onion on it. Boil the vinegar with the spice, and when cold, pour it over the herring.

Savoury Omelet. Time—10 minutes.

2 eggs, 1 oz. butter, a pinch of salt and of pepper, ½ teaspoonful chopped parsley, ½ teaspoonful chopped herbs.

Melt the butter in a small frying-pan, beat up the eggs in a basin with the parsley, herbs, pepper and salt. Pour the mixture into the pan, allow it to cook for 2 or 3 minutes; double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it, and shake the pan to keep it from sticking.

Tea.

Scald the tea-pot. Allow 1 teaspoonful of tea to each person, and one extra. When the water boils, pour off the water with which the pot was scalded, put in the tea, and pour boiling water over it. Let it draw 3 minutes. Tea should never be allowed to remain on the leaves. If not drunk as soon as it is drawn, it should be poured off into another hot tea-pot, or into a hot jug, which should stand in hot water.

Toast.

Cut a slice of stale bread about ⅓ inch thick. Dry each side ½ minute before the fire, then toast quickly before a clear fire. Put small pieces of butter all over the slice of toast, and when these are melted, smooth them over it. This will leave the toast deliciously crisp, as none of the surface will have been scraped off.

Fried Tomatoes. Time—15 minutes.

1 lb. tomatoes, 2 oz. butter.

Cut the tomatoes in halves. Heat the butter in the frying-pan, and fry the tomatoes till tender. Place them on a hot dish, and pour the liquor over them.

Welsh Rarebit. Time—10 minutes.

1 oz. grated cheese, 1 oz. butter, 1 teaspoonful made mustard, 2 slices buttered toast.

Melt the cheese, butter, and mustard together in a stew-pan, stirring well with a wooden spoon; pour over the hot buttered toast. Serve very hot.

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BREAD AND BISCUITS.

African Shoots or Shrewsbury Biscuits. Time—½ hour.

¼ lb. butter, ¼ lb. castor sugar, ½ lb. flour, 1 egg, a few drops flavouring (essence of lemon, vanilla, &c.).

Beat the butter and sugar to a cream, add to them the flavouring and the egg, well beaten, mix all well together, then stir the flour in smoothly. Pass the paste through a biscuit-forcer on to a greased tin, or turn it on to a floured board, roll it out as thin as possible, and cut it into rounds with a cutter or tumbler. Place the biscuits on a greased tin, and bake 20 minutes.

Bola. Time—2½ hours.

_Crust_: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. _Inside_: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.

Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.

Bread. Time—4 hours.

3½ lbs. flour, 1 oz. yeast, 1 teaspoonful salt, 1 teaspoonful castor sugar, 1½ pint tepid water.

Put the yeast and sugar into a basin, and cream them together with a wooden spoon till liquid, then add the tepid water. Pass the flour through a sieve, put it in a large basin, make a well in the centre, pour in the yeast and water, work in a little flour from the sides, cover with paper, and set it in a warm place (on the fender) to rise 20 minutes. Then work in the remainder of the flour with the hand, till the dough is smooth, and set to rise 2 hours. Then turn on to a floured board, and knead for a ¼ hour. Divide the dough into two pieces. For tin loaves, flour the tins, put in the dough, prick the top, and set to rise once more ¼ hour. For cottage loaves, cut each piece again into two, one piece twice as large as the other, form into balls with the hand, put the small one on the top of the large one, and make a hole in the top with the finger. Bake in the hottest part of the oven ¼ hour, then remove to a cooler part for 1½ hour. If the loaf sound hollow when tapped, it is done.

Unfermented Bread. Time—20 minutes.

½ lb. flour, good teaspoonful of baking-powder, a good pinch of salt.

Mix the powder with the flour, then add sufficient water to make a dough, knead for 5 minutes, and bake 15 minutes in a quick oven.

Buns. Time—3¼ hours.

1 pint milk, 1 oz. yeast, ½ lb. flour, 1 teaspoonful castor sugar.

Rub the flour through a sieve, cream the yeast and sugar together and add lukewarm milk. Strain this mixture into the flour, and beat well. Cover the basin with paper and set in a warm place (on the fender) to rise for 1 hour.

_In another basin put_: 1¼ lb. flour, ¼ lb. butter, 2 oz. candied peel, 2 eggs, ¼ lb. sultanas or currants, ¼ lb. sugar.

When the sponge in the first basin has risen, beat in all the dry ingredients from the second basin with 2 eggs. Thoroughly mix and beat them for about 5 minutes. Set this sponge to rise again for about 1½ hour. Then shape the mixture into buns and bake on a greased tin for ½ hour. When cooked and while still hot, brush them over with a little milk and sugar to glaze them.

Butter Cakes. Time—½ hour.

¾ lb. flour, ½ lb. butter, ½ lb. brown sugar; cinnamon to taste; 2 eggs.

Rub the butter into the flour, add the sugar and cinnamon; beat up the eggs, and form the whole into a paste; roll out rather thin, cut into rounds with a cutter or a tumbler, and bake till crisp on a greased tin.

Candied Peel Drops. Time—¾ hour.

½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk.

Pass the flour through a sieve, rub in the butter, add the sugar, the peel cut up fine, and the baking-powder. Beat up the egg with the milk, and mix with the flour to a stiff paste. With two forks drop small pieces on to a greased tin, and bake about ¼ hour.

Light Chocolate Cake. Time—1¼ hour.

2 oz. grated chocolate, 3 or 4 oz. fine flour, 6 eggs, 6 oz. sifted sugar, a few drops vanilla; raspings.

Beat the yolks of the eggs with the vanilla, whisk the whites to a stiff froth, drop the yolks slowly into the whites, beating all the time; then add gradually the sugar, chocolate, and lastly the flour, and _only_ beat till they are well-mixed. Grease a cake-tin, sprinkle it with raspings (see page x.), turn the mixture into it, and bake at once in a well-heated oven for 1 hour; turn the cake on to a sieve, and stand on its side to cool.

Cocoanut Drops. Time—20 minutes.

1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few drops of rose-water.

Beat the white of an egg to a stiff froth, then add the sugar, rose-water, and sufficient cocoanut to form a thick paste. Shape into little sugar-loaves, and bake a few minutes till crisp outside. The cocoanut may be replaced by grated _chocolate_.

Cornflour Cake. Time—1 hour.

2 oz. flour, ¼ lb. cornflour, ¼ lb. castor sugar, 2 oz. butter, 2 eggs, 1 teaspoonful baking-powder.

Beat the butter to a cream, add the sugar, and mix well; add the eggs, and beat all well together; stir in lightly the flour, cornflour, and baking-powder and beat all well for 5 minutes. Half-fill a greased cake-tin with the mixture, and place it at once in a hot oven to bake for ½ hour. Turn the cake on to a sieve, and stand on its side to cool.

Dough Cake. Time—1¼ hour.

1 lb. dough, ¼ lb. sugar, ¼ lb. currants or sultanas, 2 oz. butter, 1 oz. candied peel, 1 egg.

Wash and dry the currants, chop the peel, then mix these well into the dough; beat the egg, add the butter to it, and beat all the ingredients well together. Grease a tin, turn the mixture into it, and bake about 40 minutes.

Hanucah Cakes. Time—½ hour.

¼ lb. butter, ¼ lb. brown sugar, ½ lb. flour, 2 eggs, ¼ lb. loaf sugar, crushed.

Pass the flour through a sieve, rub in the butter, then add the brown sugar and 1 whole egg, well beaten. Roll out ¼ inch thick, cut rings, brush over with egg, toss in the crushed sugar, and bake on a greased tin about ¼ hour in a quick oven.

Lemon Cheese-cake Mixture. Time—¼ hour.

3 eggs, 2 oz. butter, 6 oz. castor sugar, rind of one and juice of 2 lemons.

Beat up the eggs, add to them the sugar, lemon-juice and rind; melt the butter in a saucepan, add the other ingredients to it, and simmer gently till the mixture thickens, stirring all the time. This mixture can be used like jam, and will keep some time.

Oatmeal Biscuits. Time—¾ hour.

5 oz. flour, 7 oz. oatmeal, 1 oz. castor sugar, 3 oz. butter, ¼ teaspoonful baking-powder, 1 egg.

Melt the butter, mix the flour, sugar, oatmeal, and baking-powder, together; stir in the melted butter. Break the egg into a teacup, beat it up with a little water, and stir it into the other ingredients to form a paste. Turn the paste on to a board, and roll it out very thin, cut it into rounds with a cutter or tumbler, place the biscuits on a greased tin and bake 20 minutes.

Orange Cake. Time—1 hour.

The weight of 2 eggs in butter, sugar and flour; part of the juice and all the rind of 1 orange and a little baking-powder.

Cream the butter and sugar together about 5 minutes, add the orange-peel and 1 egg, and part of the flour. Use part of the juice for the cake, and the rest for the icing. Stir in the juice and baking-powder, add the rest of the ingredients, grease and sugar the tin, fill it ⅓ and bake ½ hour.

_Icing_, 1 tablespoonful water to ¼ lb. best icing sugar and orange juice. Stand this in a cup of warm water, and when liquid pour over the cake.

Plum Loaf. Time—¾ hour.

½ lb. flour, 1 tablespoonful of baking-powder, salt, 2 oz. currants, milk.

Wash and dry the currants, mix the dry ingredients well together, add sufficient milk to make a stiff paste, then knead well on a floured board. Form into shapes, brush over with milk, flour a tin, and bake in a hot oven ½ hour. If the rolls sound hollow when tapped, they are done.

Scones. Time—¾ hour.

1 lb. flour, ½ pint milk, 3 oz. butter, 3 teaspoonfuls baking-powder, 1 oz. sugar.

Rub the butter into the flour, add the baking-powder and sugar, and form into a smooth paste with lukewarm milk. Roll the paste out 1½ inch thick, cut it into triangles, and bake on a greased tin ½ hour. When half done, brush over with milk.

Spanish Biscuits. Time—½ hour.

1 lb. flour, 3 oz. sifted sugar, 1 tablespoonful baking-powder, 3 dessertspoonfuls salad oil, 1 dessertspoonful orange-flower water. Enough cold water to make it into a stiff paste.

Mix the ingredients, break off small pieces, shape them into rings, notching out all round with a sharp knife, place them on a hot tin and bake them in a hot oven.

Spice Cakes. Time—½ hour.

6 oz. flour, 4 oz. castor sugar, 1 oz. butter, 1 teaspoonful baking-powder, 1 teaspoonful nutmeg or cinnamon, ½ gill water, 1 egg.

Whisk the egg and sugar to a stiff batter, and add the water. Mix the flour, baking-powder and spice together, and stir lightly into the batter, then add the butter melted. Half fill small greased patty-pans, and bake in a sharp oven.

Vinegar Cake. Time—2 hours.

½ lb. flour, 2 oz. butter, ¼ lb. brown sugar, ¼ lb. currants, ¼ teaspoonful carbonate of soda, 1 dessertspoonful vinegar, 1 gill milk, ½ teaspoonful baking-powder, 1 teaspoonful cinnamon.

Mix the flour and butter together, then add the sugar, currants (washed and dried), cinnamon, and baking-powder. Mix together smoothly in a basin the carbonate of soda and the milk, then add the vinegar, and while it is effervescing, mix it quickly with the dry ingredients. Turn all into a greased cake-tin, and bake in a moderate oven about 1½ hour.

Yorkshire Tea Cakes. Time—2 hours.

¾ lb. flour, 1½ gill milk, 1 egg, 1 teaspoonful castor sugar, 1 oz. German yeast, 1 oz. butter, salt.

Pass the flour through a sieve, and add a pinch of salt. Melt the butter in a stew-pan, add the milk, and let it become lukewarm. Cream the yeast with the castor sugar, add the milk, butter and egg, mix well, then strain into the middle of the flour, work in all the flour from the sides, then turn on to a floured board, and knead with the hand. Cut into two pieces, place in floured tins, cover and leave in a warm place to rise 1 hour. Bake from 20 to 30 minutes in a hot oven.

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SWEETMEATS.

Chocolate Caramels. Time—¾ hour.

½ lb. grated chocolate, 1 breakfastcupful brown sugar, ¾ breakfastcupful milk, 1 oz. butter, 2 dessertspoonfuls golden syrup.

Stir all the ingredients over the fire until thick (from 20 to 30 minutes). When a little of the mixture, poured into cold water, becomes crisp and hard, the caramels are ready. Pour the mixture on to well-greased dishes, mark it into squares, and cut up as soon as possible.

Cocoanut Candy. Time—1 hour.

1 large cocoanut, 1 tablespoonful cocoanut milk, 1 lb. brown sugar.

Cut the cocoanut into small thin strips about half an inch long. Boil with the sugar and the milk from the nut, stirring all the time. Drop a little on to a wet board, and if it be sufficiently cooked, it will harden. When ready, form the mixture into round cakes with a tablespoon, and drop them on to a wet board as fast as possible.

Ginger Lee. Time—1 hour.

1¼ lb. ginger lee seed, 1 lb. castor sugar, 1 lb. honey, ¼ lb. almonds.

Blanch the almonds and ginger lee seed the day before they are required. Pick the seed over well, put it into the oven until it is a light brown. Mix the sugar and honey well together, put them in a saucepan on the fire, let them remain till clear (about 20 minutes). Drop in the ginger lee seed and almonds, and stir well. Drop a spoonful on to a plate to see if it sets; when ready, thoroughly wet a board and rolling pin, roll out the mixture about one inch thick, cut it up, and put on a dish to cool.

Toffee. Time—½ hour.

1 lb. brown sugar, ½ lb. butter, ½ gill water, 1 dessertspoonful vinegar (2 oz. almonds, if liked).

Melt the sugar and butter together, then add the water and vinegar, and stir over a slow fire, till a little of the mixture, poured into cold water, becomes quite crisp and hard. Blanch the almonds, cut them up, sprinkle them into the toffee at the last moment, then pour it on to well-greased dishes, mark it into squares, and cut up as soon as possible.

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INVALID COOKERY.

Cup of Arrowroot. Time—¼ hour.

1 dessertspoonful arrowroot, 1 pint milk.

Boil the milk, and meanwhile mix the arrowroot to a smooth paste with a little cold milk, then pour the boiling milk on to it and stir till smooth. If not thick enough, return it to the saucepan and stir for 2 or 3 minutes over the fire. Serve with sugar or salt.

_A cup of cornflour_ can be made in the same way.

Barley Water. Time—20 minutes.

2 dessertspoonfuls prepared barley, 1 pint milk or water.

Put the barley into a basin and mix to a smooth paste with a little cold milk or water, then add to it gradually the boiling milk or water, stirring carefully with a wooden spoon all the time. Boil 10 minutes, stir continually and avoid lumps. Sweeten, and if made with water serve with lemon-juice.

Raw Beef Tea (for typhoid fever). Time—1¾ hour.

Scrape a small piece of very lean gravy beef, put it in a tumbler, add a pinch of salt, and just cover with cold water. Let it stand 1½ hour, then strain, and add 2 or 3 drops of lemon-juice to turn it brown, if permitted by the doctor.

Beef Tea (strongest). Time—2 hours.

1 pint of water to 1 lb. gravy beef.

Cut the beef into pieces about half an inch square, removing all fat and skin, and soak for 1 hour in the water. Then add 1 teaspoonful of salt, and place in a covered jar, which must stand in a saucepan of boiling water for 1 hour. Keep the saucepan well filled, and the water boiling, but be careful not to let it enter the jar. Strain and serve.

Whole Beef Tea. Time—2½ hours.

½ lb. gravy beef to 1 pint water.

Cut the beef into pieces ½ inch square, removing all the skin and fat, and let the beef soak in ½ pint cold water. When the juices have been extracted (the pieces should soak all night) take out the beef and place it in a jar with the remainder of the cold water. Let this simmer 2 hours, then add the liquor to the cold raw juice, take out the pieces of meat, pound them, return them to the liquor, and heat all together. Flavour with green celery stalk, or a little Worcester sauce.

Calf’s Foot Jelly.

1 calf’s foot, 2 quarts water, rind of 1 and juice of 3 lemons, ¼ lb. loaf sugar, 3 whites and shells of eggs, spice.

Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin. When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth. Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice. Whisk over the fire till the jelly boils, then simmer, with the lid off 20 minutes. Fix a cloth, thoroughly rinsed in boiling water, on to a chair (as for clearing soup, see page 2), strain the jelly through it, and cover with a blanket while it is running through. Pour into a mould, which has been rinsed in cold water.

To Boil a Chicken. Time—2 hours.

1 fowl, ½ lemon, mace; pepper and salt to taste.

Boil enough water to well cover the fowl, add salt, pepper and mace. Rub the fowl with the lemon-juice, put it into the saucepan. Boil gently 1½ hour. Serve with lemon sauce (see page 39), and if liked, garnish with slices of tongue, smoked beef, or worsht.

Chicken Broth.

Cut up an old fowl, cover with water, and stew it with 2 onions till it goes to pieces. Season with pepper and salt, skim well, strain, and serve very hot with sippets of toast.

Chickens’ necks stewed in the same way make very good broth.

To Roast a Chicken. Time—1 hour.

1 fowl (smoked beef fat). _Stuffing_: 1 tablespoonful chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, grated lemon-rind, 1 egg.

Dry the fowl well; prepare the stuffing as below, put it in at the breast, and sew or skewer it up. (If liked, lard the fowl with the smoked beef fat.) Rub with a little pepper and salt, dredge lightly with flour, and leave a little while. Then put a piece of greased paper over the breast, and put down to roast. Remove the paper ¼ hour before the fowl is done.

_For the stuffing_: Chop the suet and parsley fine, add to them the bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly the egg, well beaten. Mix all well together.

Cornflour Blanc-mange. Time—20 minutes.

2 tablespoonfuls cornflour, 1 pint milk, 1 tablespoonful loaf sugar, stick cinnamon.

Put the sugar, cinnamon, and nearly all the milk, in a saucepan to boil. Meanwhile mix the cornflour in a basin to a smooth paste, with the remainder of the milk. When the milk boils, add to it the cornflour, return all to the saucepan, and boil quickly 3 minutes, stirring all the time. Dip a mould in cold water, pour in the cornflour after the cinnamon has been taken out. When cold turn out, and serve with jam.

Gruel. Time—¾ hour.

2 dessertspoonfuls oatmeal (fine or Scotch), 2 tablespoonfuls milk, ½ saltspoonful salt, 3 gills boiling water.

Mix the oatmeal and salt to a smooth paste with the milk. When the water boils add it gradually, stirring all the time. Let it stand ½ minute, then pour it into the saucepan, letting the grits remain in the basin. Stir the gruel till it boils, then simmer 10 minutes more if fine, ½ hour more if Scotch oatmeal. Sweeten to taste.

Lait de Poule. Time—10 minutes.

1 gill boiling water, ¾ wineglassful sherry, 1 egg, (nutmeg if liked), sugar.

Beat up the egg, pour the nearly boiling water over it, add the sherry and nutmeg, and sweeten. This drink is very good for a cold, when no milk is handy.

Lemonade.

2 lemons, 1 quart water; loaf sugar to taste.

Shave off the yellow rind of the lemon, place the sugar in a jug, put the rind in a strainer, and pour 1 pint of boiling water over it on to the sugar. Squeeze the lemons through a strainer, add to them 1 pint of cold water, then mix all together.

Mutton Broth.

This broth is made just like that on page 5, but no rice or barley should be thrown in. The broth should be strained through a sieve, and served with sippets of toast. Special care should be taken to have it entirely free from fat.

Toast Water.

Toast a _crust_ of bread carefully all over, but do not burn it black. Fill a jug with boiling water, _then_ put in the toast. A bright liquid the colour of sherry will be the result.

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PASSOVER DISHES.

Batter Pudding. Time—1 hour.

1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown sugar, 2 oz. butter, rind of 1 lemon (tablespoonful rum, if liked).

Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of lemon, and rum. Pour the mixture into a greased basin or mould, and boil for 1 hour, or bake ½ hour.

Cocoanut Custard. Time—½ hour.

See page 52, but use prelatoes instead of sponge cakes.

To Fry Fish.

See page 11, but use motza meal instead of flour.

To Stew Fish.

See page 15, but use motza meal instead of flour.

Grimslichs. Time—¾ hour.

2 motzas, ¼ lb. motza meal.

_Inside_: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, ¼ lb. currants, ground cinnamon, nutmeg, ¼ lb. brown sugar, 2 eggs.

Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the motzas till quite soft, squeeze very dry, make into a crust with the meal and the other egg. Shape a piece of this into an oval on the hand, place some of the inside mixture on it, cover with a top piece, shape carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with clarified sugar.

Motza Kleis. Time—¾ hour.

2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.

Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.

Motza Pudding (baked).

2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.

Soak the motzas in cold water, then squeeze them very dry. Prepare the fruit, mix all the dry ingredients together, then add the eggs, well beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and bake about ½ hour. Serve with clarified sugar (see page 39).

_Boiled motza pudding_ is made in the same way, but chopped suet must be used instead of the dripping.

Potato Pastry. Time—1 hour.

¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch of salt, a very little water.

Mash the potatoes through a sieve, then add the salt and potato flour, and rub in the fat. Mix to a paste with a very little cold water. Proceed as in fruit pie, page 45.

This paste may be used for meat pie, tartlets, &c., and will be found very light.

Potato Pudding. Time 1¼ hour.

3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 tablespoonful brown sugar; nutmeg and salt to taste.

Boil the potatoes, mash them smooth with the milk, butter, well-beaten eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve hot.

Sassafras.

Sassafras, aniseed, stick liquorice.

Tie up the liquorice and aniseed in a muslin bag, put this in a jug with the sassafras, and pour boiling water over it.

Swiss Roll. Time—½ hour.

1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake mixture (see page 64).

See page 50, but use 1½ oz. potato flour or 3 oz. motza meal instead of flour, and lemon cheese-cake mixture instead of jam.

Lightning Cakes.

2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. ground almonds, 1 egg.

Cream the butter and sugar together, add the egg, well beaten, the potato flour, and ground almonds.

Grease a tin liberally, spread the mixture smoothly on it with a knife, bake in a quick oven 5 minutes, and cut into shapes while hot.

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APPENDIX.

FORMATION OF COOKERY CLASSES.

In these few pages it is our object to give, as clearly and concisely as possible, directions for the formation and conduct of the Jewish Cookery Classes which are now increasing among us. Several years’ experience at the Bayswater Jewish Schools and at the Portuguese Jews’ Schools has enabled us to ascertain accurately the cost of starting and maintaining such a class, and we have endeavoured to give a clear statement of the necessary expenditure, together with a list of the requisite utensils.

“In schools in which the Inspector reports that special and appropriate provision is made for the practical teaching of cookery, a grant of four shillings is made on account of any girl (over twelve years of age before the conclusion of the course) who has attended not less than forty hours during the school year at the cookery class, and is presented for examination in the elementary subjects in any Standard.”[2]—(New Code of Regulations, 1882.)

A class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range. A kitchen table should be procured with screw legs, so that it can conveniently be taken to pieces, and removed after the lesson.

Two or three demonstration lessons, at which a large number of girls may attend, given at the commencement of the course, will enable the girls to set about the practice lessons with some degree of facility. No demonstration should last longer than an hour and a half, so that the teacher may secure the entire attention of the pupils. These lessons will afford an opportunity for dwelling on the value of foods, both from an economical and medical point of view.

The practice lessons should last two hours, so that there may be plenty of time for the pupils to thoroughly cleanse and put away every article used, scrub the floor and table and tidy the hearth. In these two hours the luncheon hour might easily be included.

The number of girls at a practice lesson should never exceed twelve, and they should work two together at one board. They should be shown how to weigh carefully each ingredient, and should themselves regulate, by a clock, the cooking of their own dishes. Perfect order must be maintained, and it is very necessary that neatness should be insisted on throughout every stage, and that special attention should be paid to personal cleanliness. The girls should be made to read through the recipe to be prepared, and to collect all the ingredients required before they actually commence to cook.

It is desirable that the various processes should be carried on with the simplest means, so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson. It is, therefore, better to avoid the expense of a mincing-machine, knife-machine, and other labour-saving appliances.

Footnote 2:

In order that the school may gain this grant, the teacher must have
passed the requisite examination of the National Training School for
Cookery.

REQUISITE UTENSILS, WITH APPROXIMATE COST, FOR CLASS OF SIX GIRLS.