Tomato Aspic may be served as a delightful first course or as a side salad accompanied by mayonnaise; or dice the aspic and use it as a garnish for cold egg, meat and fish dishes. 10 fl. oz. hot chicken stock 12 fl. oz. tomato juice 2 tablespoons tomato puree ½ teaspoon sugar 1 crushed … Read more
Herring-Roe Savoury Sprinkle soft herring-roes with pepper, and roll each one neatly in a thin slice of bacon. Fry in a little bacon fat till done through, and place each roll on a round of bread which has been cut out with a fluted cutter, and crisply fried a golden-brown colour. Serve very hot. Kidney … Read more
Pudding Sauce Melt a little arrowroot in water, add a small potful of red currant jelly, a little sugar, and a table-spoonful of sherry. Heat all together, and serve hot. Red-Currant Sauce Dissolve some red-currant jelly, and mix sufficient of it with thin cream to colour it. Beat thoroughly together, and pour round any cold … Read more
Anchovy Butter Remove the insides of six anchovies and beat them up in a mortar with sufficient butter to make a paste. If a pestle and mortar are not available, the anchovies may be made into a paste with a broad knife on a piece of board, and mixed with the butter. This may be … Read more
Beef Salad Cut some cold roast beef into thin slices and sprinkle each slice with a little salt and pepper. Make into rolls about two inches long, and lay a little scraped horseradish on the top of each roll. Mix some cold French beans or peas with cold carrots and new potatoes that have been … Read more
Fried Rabbit Cut a rabbit into neat joints and flour them well. Make some dripping hot in the frying-pan, then put in the joints and fry to a nice brown. Mix one ounce of butter, two tablespoonfuls of mushroom ketchup, one teaspoonful of minced shallot for the gravy, and serve up with the rabbit on … Read more
POULTRY should have smooth legs and short spurs, with the feet bending easily and the esres bright. If the bird has a bluish tinge it is not good. Poultry should not be eaten until twelve or fourteen hours after it is killed. To test whether poultry is tender or otherwise, pinch the skin. If it … Read more
Brawn Boil an ox-cheek until the meat leaves the bones. When cold remove the fat from the top, scrape the meat from the bones, and chop fine. Season with pepper and salt, and place in moulds. Warm up the liquid, which wil! Have formed into a jelly, and pour over the meat. Collared Head and … Read more
Beef Pie Mince meat and put in a pie-dish, chop some parsley and thyme, grate a little nutmeg over it, and mix well together. Add water or stock enough to make it very moist, pepper and salt to taste, and fill dish with mashed potatoes. Bake in oven until brown. Ghicken-and-Ham Pie Season well some … Read more
Beef Patties Mince the beef very finely, moisten with gravy, and season with salt and pepper. Roll out some puff paste and line some patty pans with it, then cut out some rounds to cover them with. Fill each with meat, put on the tops, iKUsh with beaten egg, and bake in a quick oven. … Read more
Balholmen Omelet Into a well-beaten egg add one tablespoonful of milk, a little powdered thyme, salt and popper. Melt a little fat in a frying-pan, pour in the mixture so as to cover the pan. When brown turn half over and serve very hot. Egg-and-Oyster Omelet Mix six oysters, cut into small pieces after removing … Read more
WHITE meats require a longer time to cook than dark, and pork takes more time in roasting than other meats. The foimcr should be thoroughly cooked, while red meats are better if slightly underdone. Boiled meats are more easily digested, though they lack the flavour. For this reason, if meat is boiled for itself alone, … Read more
Apple Fritters Cut in slices and core four large apples. Make a batter of four eggs, a pint of milk, and six tablespoonfuls of flour, put in the slices of apples, and fry as for pancakes. Serve hot with castor sugar. Banana Fritters Peel the number of bananas required an hour before cooking, and divide … Read more
Christmas Cake Into two pounds of flour rub half a pound each of butter and lard. Add one pound each of raisins and currants, four ounces of lemon peel, a pinch of salt, and one grated nutmeg. Mix with six well-beaten eggs and one pint of warm milk. Bake in a moderate. Oven. Christmas Jelly … Read more
Artichokes au Gratin Boil two large-sized artichokes till quite tender, then drain and beat with a fork. For flavouring, add pepper, salt, and a little lemon juice. Well grease with butter a pie-dish and place one layer of the mixture at the bottom, then sprinkle with Parmesan cheese. Add the remains of the artichokes and … Read more
Almond Cakes Blanch and pound two ounces of sweet almonds, and half an ounce of bitter almonds, add one pound of castor sugar and the whites of two eggs well beaten. Mix together, roll into small balls, and prick in two or three places with a fork. Place the balls on paper far apart, and … Read more
Bacon and Bread Fritters Lay slices of bacon between slices of bread; press together, and dip them in batter made of egg, milk, and a little flour to thicken. Fry for ten minutes and serve very hot. Breakfast Cakes Mix one pound of flour, one ounce of pounded sugar, and a teaspoonful each of baking-powder … Read more
Almond Jumbles Beat into a paste a pound of blanched almonds with a little water. Add two pounds of loaf-sugar and some white of eggs,, beaten into a froth. Put the mixture in a pan over a moderate fire, stirring continually until it becomes sufficiently stiff. Let it get cold, and then roll it into … Read more
GAS is installed in almost every house within a short radius of every town, and it is not an exaggeration to say that it is almost universally used for cooking purposes even in the most humble dwelling, because of the fact that it is always ready and does not depend on previous preparation, as for … Read more
How to Get the Best Results by the Most Modern Method MANY modern homes are equipped with the latest electric cooking ranges and appliances, and the housewife needs to know something about their management to be able to use them efficiently. Three great advantages will be appreciated. The electric cooking range reduces labour to a … Read more
An Alphabet of Valuable Information on the Preparation of Food A LMONDS may be blanched by putting them to soak for a quarter of an hour in boiling water, and afterwards plunging them into cold water, when the skin may be removed quite easily. Apples will peel easily if scalding water is poured over them. … Read more