1268. Salad Mixture in Verse
Two large potatoes, passed through kitchen sieve,
Unwonted softness to the salad give;
Of mordant mustard add a single spoon—
Distrust the condiment which bites so soon;
But deem it not, thou man of herbs, a fault
To add a double quantity of salt;
Three times the spoon with oil of Lucca crown,
And once with vinegar procured from town.
True flavour needs it, and your poet begs
The pounded yellow of two well-boiled eggs;
Let onion atoms lurk within the bowl,
And, scarce suspected, animate the whole;
And lastly, on the favoured compound toss
A magic teaspoon of anchovy sauce;
Then, though green turtle fail, though venison's tough,
And ham and turkey be not boiled enough
Serenely full, the epicure may say,—
"Fate cannot harm me—I have dined today."
1269. Apple Puddings
One pound of flour, six ounces of very finely minced beef suet; roll
thin, and fill with one pound and a quarter of boiling apples; add the
grated rind and strained juice of a small lemon, tie it in a cloth;
boil for one hour and twenty minutes, or longer. A small slice of
fresh butter stirred into it when it is sweetened will be an
acceptable addition; grated nutmeg, or cinnamon in fine powder, may be
substituted for lemon rind. For a richer pudding use half a pound of
butter for the crust, and add to the apples a spoonful or two of
orange or quince marmalade.
He is Unfortunate who Cannot Bear Misfortune.
1270. Boston Apple Pudding
Peel and core one dozen and a half of good apples; cut them small; put
them into a stewpan with a little water, cinnamon, two cloves, and the
peel of a lemon; stew over a slow fire till soft; sweeten with moist
sugar, and pass it through a hair sieve; add the yolks of four eggs
and one white, a quarter of a pound of good butter, half a nutmeg, the
peel of a lemon grated, and the juice of one lemon; beat well
together; line the inside of a pie-dish with good puff paste; put in
the pudding, and bake half an hour.
1271. Bread Pudding
Unfermented brown bread, two ounces; milk, half a pint; one egg;
sugar, quarter of an ounce. Cut the bread into slices, and pour the
milk over it boiling hot; let it stand till well soaked, and stir in
the egg and sugar, well beaten, with a little grated nutmeg; and bake
or steam for one hour.
1272. Plum Pudding
Take of flour, one pound; three teaspoonfuls of baking powder; beef
suet, eight ounces; currants, eight ounces; nutmeg and orange peel,
grated fine, quarter of an ounce; three eggs. To be boiled or steamed
four hours.
1273. Cabinet Pudding
Cut three or four muffins in two, pour over them boiling milk
sufficient to cover them, cover them up until they are tender. Make a
rich custard with the yolks of eight eggs and the whites of four, a
pint of cream, a quarter of a pound of loaf sugar, an ounce of
almonds, blanched and cut, lemon peel and nutmeg grated, and a glass
of ratafia or brandy, and add to the soaked muffins. Butter a tin
mould for boiling—for baking, a dish. Put a layer of dried cherries,
greengages, apricots, or French plums; cover with the mixture, adding
fruit and mixture alternately, until the mould or dish is quite full.
Boil an hour, and serve with wine sauce. In boiling this pudding it
should be placed in a stewpan with only water enough, to reach half
way up the mould. If for baking, it will not take so long. Lay a puff
paste round the edges of the dish.
1274. Elegant Bread Pudding
Take light white bread, and cut it in thin slices. Put into a pudding
shape a layer of any sort of preserve, then a slice of bread, and
repeat until the mould is almost full. Pour over all a pint of warm
milk, in which four beaten eggs have been mixed; cover the mould with
a piece of linen, place it in a saucepan with a little boiling water,
let it boil twenty minutes, and serve with pudding sauce.
1275. Economical Family Pudding
Bruise with a wooden spoon, through a cullender, six large or twelve
middle-sized boiled potatoes; beat four eggs, mix with a pint of good
milk, stir in the potatoes; sugar and seasoning to taste; butter the
dish; bake half an hour. A little Scotch marmalade makes a delicious
accompaniment.
1276. Batter Pudding
Take of flour, four ounces; a teaspoonful of baking powder; a little
sugar, and one egg. Mix with milk to a thin batter, and bake in a
well-buttered tin, in a brisk oven, half an hour. A few currants may
be strewed in the bottom of the tin if preferred.
1277. Batter Pudding, Baked or Boiled
Six ounces of fine flour, a little salt, and three eggs; beat well
with a little milk, added by degrees until it is the thickness of
cream; put into a buttered dish: bake three-quarters of an hour: or if
boiled put it into a buttered and floured basin, tied over with a
cloth; boil one hour and a half or more.
Falsehood, Like a Nettle, Stings Those who Meddle with It.
1278. Half-Pay Pudding
Four ounces of each of the following ingredients, viz., suet, flour,
currants, raisins, and bread-crumbs; two tablespoonfuls of treacle,
half a pint of milk—all of which must be well mixed together, and
boiled in a mould, for four hours.
1279. Fig Pudding
Three-quarters of a pound of grated bread, half a pound of best figs,
six ounces of suet, six ounces of moist sugar, a teacupful of milk,
and a little nutmeg. The figs and suet must be chopped very fine. Mix
the bread and suet first, then the figs, sugar, and nutmegs, one egg
beaten well, and lastly the milk. Boil in a mould four hours. To be
eaten with sweet sauce.
1280. Plain Suet Pudding
Take of flour, one pound and a half; bicarbonate of soda, three
drachms; or two teaspoonfuls of baking powder; beef suet, four ounces;
powdered ginger, half a drachm; water or milk, one pint. Mix according
to the directions given for the tea cake (
par
.
) and boil or
steam for two hours.
1281. Barley Pudding
Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer
it in a small quantity of water; pour off the water, and add milk and
flavouring as for rice puddings. Beat up with sugar and nutmeg, and
mix the milk and barley in the same way. It may be more or less rich
of eggs, and with or without the addition of butter, cream, or marrow.
Put it into a buttered deep dish, leaving room for six or eight ounces
of currants, and an ounce of candied peel, cut up fine, with a few
apples cut in small pieces. An hour will bake it.
1282. Carrot Pudding
Grate a raw red carrot; mix with double the weight of bread-crumbs or
biscuit, or with the same weight of each: to a pound and a half of
this mixture, put a Pint of new milk or cream, or half a pint of each,
four or six ounces of clarified butter, three or four eggs well
beaten, sugar to taste, a little nutmeg, and a glass of brandy; line
or edge a dish with puff paste; pour in the mixture; put slices of
candied lemon or orange peel on the top, and bake in a moderately hot
oven.
1283. Potato Pudding
Boil mealy potatoes in their skins, according to the plan laid down
(
par
.
) skin and mash them with a little milk, pepper and salt:
this will make a good pudding to bake under roast meat. With the
addition of a bit of butter, an egg, milk, pepper, and salt, it makes
an excellent batter for a meat pudding baked.
Grease a baking dish; put a layer of potatoes, then a layer of meat
cut in bits, and seasoned with pepper, salt, a little allspice, either
with or without chopped onions; a little gravy of roast meat is a
great improvement: then put another layer of potatoes, then meat, and
cover with potatoes. Put a buttered paper over the top, to prevent it
from being burnt, and bake it from an hour to an hour and a half.
1284. Almond Pudding
A large cupful of finely-minced beef suet, a teacupful of milk, four
ounces of bread-crumbs, four ounces of well-cleaned currants, two
ounces of almonds, half a pound of stoned raisins, three well-beaten
eggs, and the whites of another two; sugar, nutmeg, and cinnamon, and
a small glass of rum. Butter a shape, and place part of the raisins
neatly in rows. Blanch the almonds; reserve the half of them to be
placed in rows between the raisins just before serving. Mix all the
remaining ingredients well together, put into the shape, and boil
three hours.
1285. Sauce for Almond Pudding
One teaspoonful of milk, and two yolks of eggs well beaten, and some
sugar; place on the fire and stir till it
just comes to the boil
:
then let it cool. When lukewarm, stir into it a glass of sherry or
currant wine, and serve in a sauce tureen. This sauce is a great
improvement to raisin pudding.
1286. Peas Pudding
Dry a pint or quart of split peas thoroughly before the fire; then tie
them up loosely in a cloth, put them into warm water, boil them a
couple of hours, or more, until quite tender; take them up, beat them
well in a dish with a little salt, the yolk of an egg, and a bit of
butter. Make it quite smooth, tie it up again in a cloth, and boil it
an hour longer. This is highly nourishing.
Let Truth be our Guide.
1287. Apple Dumplings
Paste the same as for apple pudding, divide into as many pieces as
dumplings are required; peel and core the apples; roll out your paste
large enough; put in the apples; close the dumplings, tie each in a
cloth very tightly. Boil them one hour; when you take them up, dip
them quickly in cold water, and put them in a cup while you untie
them; they will turn out without breaking.
1288. Rice Dumplings
Pick and wash a pound of rice, and boil it gently in two quarts of
water till it becomes dry—keeping the pot well covered, and not
stirring it. Then take it off the fire, and spread it out to cool on
the bottom of an inverted sieve, loosening the grains lightly with a
fork, that all the moisture may evaporate. Pare a dozen pippins, or
some large juicy apples, and scoop out the core; then fill up the
cavity with marmalade, or with lemon and sugar. Cover every apple all
over with a thick coating of the boiled rice. Tie up each in a
separate cloth, and put them into a pot of cold water. They will
require about an hour and a quarter after they begin to boil, perhaps
longer.
1289. Boiled Custard
Boil half a pint of new milk, with a piece of lemon peel, two peach
leaves, half a stick of cassia, a few whole allspice, from four to six
ounces of white sugar. Cream may be used instead of milk; beat the
yolks and white of four eggs, strain the milk through coarse muslin,
or a hair sieve; then mix the eggs and milk very gradually together,
and stir it well from the bottom, on the fire, till it thickens.
1290. Baked Custard
Boil in a pint of milk a few coriander seeds, a little cinnamon and
lemon peel; sweeten with four ounces of loaf sugar, mix with it a pint
of cold milk; beat eight eggs for ten minutes; add the other
ingredients; pour it from one pan into another six or eight times,
strain through a sieve; let it stand; skim the froth from the top,
pour it into earthen cups, and bake immediately in a hot oven till
they are of a good colour; ten minutes will be sufficient.
1291. French Batter
Two ounces of butter cut into bits, pour on it less than a quarter of
a pint of water boiling; when dissolved, add three-quarters of a pint
of water cold, so that it shall not be quite milk warm; mix by degrees
smoothly with twelve ounces of fine dry flour and a small pinch of
salt, if the batter be for fruit fritters, but with more if for meat
or vegetables. Before used, stir into it the whites of two eggs beaten
to solid froth; previously to this, add a little water if too thick.
This is excellent for frying vegetables, and for fruit fritters.
1292. A Black Man's Recipe to Dress Rice
Wash him well, much wash in cold water, the rice flour make him stick.
Water boil all ready very fast. Throw him in, rice can't burn, water
shake him too much. Boil quarter of an hour or little more; rub one
rice in thumb and finger, if all rub away him quite done. Put rice in
cullender, hot water run away; pour cup of cold water on him, put back
rice in saucepan, keep him covered near the fire, then rice all ready.
Eat him up!
1293. Yellow Rice
Take one pound of rice, wash it clean, and put it into a saucepan
which will hold three quarts; add to it half a pound of currants
picked and washed, one quarter of an ounce of the best turmeric
powder, previously dissolved in a cupful of water, and a stick of
cinnamon; pour over them two quarts of cold water, place the saucepan
uncovered on a moderate fire, and allow it to boil till the rice is
dry, then stir in a quarter of a pound of sugar, and two ounces of
butter: cover up, and place the pan near the fire for a few minutes,
then mix it well and dish up. This is a favourite dish with the
Japanese, and will be found excellent as a vegetable with roast meat,
poultry, &c. It also forms a capital pudding, which may be improved by
the addition of raisins, and a few blanched almonds.
The Fall of the Leaf is a Whisper to the Living.
1294. Boiled Rice for Curry
Put the rice on in
cold
water, and let it come to a boil for a
minute or so: strain it quite dry, and lay it on the hob in a stewpan
without a cover to let the steam evaporate, then shake it into the
dish while very hot. A squeeze of lemon juice after it boils will make
it separate better.
1295. Lemon Rice
Boil sufficient rice in milk, with white sugar to taste, till it is
soft; put it into a pint basin or an earthenware blanc-mange mould,
and leave it till cold. Peel a lemon very thick, cut the peel into
shreds about half or three-quarters of an inch in length, put them
into a little water, boil them up, and throw the water away, lest it
should be bitter, then pour about a teacupful of fresh water upon
them; squeeze and strain the juice of the lemon, add it with white
sugar to the water and shreds, and let it stew gently at the fire for
two hours. (When cold it will be a syrup.) Having turned out the
jellied rice into a cutglass dish, or one of common delf, pour the
syrup gradually over the rice, taking care the little shreds of the
peel are equally distributed over the whole.
1296. Remains of Cold Sweet Dishes
1297. Rice Pudding
Over the cold rice pudding pour a custard, and add a few lumps of
jelly or preserved fruit. Remember to remove the baked coating of the
pudding before the custard is poured over it.
1298. Apple Tart
Cut into triangular pieces the remains of a cold apple tart: arrange
the pieces around the sides of a glass or china bowl, and leave space
in the centre for a custard to be poured in.
1299. Plum Pudding
Cut into thin round slices cold plum pudding, and fry them in butter.
Fry also Spanish fritters, and place them high in the centre of the
dish, and the fried pudding all round the heaped-up fritters. Powder
all with lump sugar, and serve them with wine sauce in a tureen.
1300. Fritters
Make them of any of the batters directed for pancakes, by dropping a
small quantity into the pan; or make the plainer sort, and dip pared
apples, sliced and cored, into the batter, and fry them in plenty of
hot lard. Currants, or sliced lemon as thin as paper, make an
agreeable change. Fritters for company should be served on a folded
napkin in the dish. Any sort of sweetmeat, or ripe fruit, may be made
into fritters.
1301. Oyster Fritters
Make a batter of flour, milk, and eggs; season with a very little
nutmeg. Beard the oysters, and put as many as you think proper in
each fritter.
1302. Potato Fritters
Boil two large potatoes, bruise them fine, beat four yolks and three
whites of eggs, and add to the above one large spoonful of cream,
another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat
this batter well half an hour. It will be extremely light. Put a good
quantity of fine lard into a stewpan, and drop a spoonful at a time of
the batter into it. Fry the fritters; and serve as a sauce, a glass of
white wine, the juice of a lemon, one dessert-spoonful of peach-leaf
or almond water, and some white sugar, warmed together; not to be
served in a dish.
1303. Apple Fritters
Peel and core some fine pippins, and cut into slices. Soak them in
wine, sugar, and nutmeg, for a few hours. Make a batter of four eggs
to a tablespoonful of rose water, a tablespoonful of wine, and a
tablespoonful of milk, thickened with enough flour, stirred in by
degrees; mix two or three hours before wanted. Heat some butter in a
frying-pan; dip each slice of apple separately in the batter, and fry
brown; sift pounded sugar, and grate a nutmeg over them.
The hope is sure which has its foundation in virtue.
1304. Pancakes
Make a light batter of eggs, flour, and milk; a little salt, nutmeg,
and ginger may be added; fry in a small pan, in hot dripping or lard.
Sugar and lemon should be served to eat with them. Or, when eggs are
scarce, make the batter with small beer, ginger, and so forth; or
water, with flour, and a very little milk, will serve, but not so well
as eggs and all milk.
1305. Cream Pancakes
Mix two eggs, well beaten, with a pint of cream, two ounces of sifted
sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the
pancakes thin, with a bit of butter.
1306. Rice Pancakes
Boil half a pound of ground rice to a jelly in a pint of water or
milk, and keep it well stirred from the bottom to prevent its being
burnt; if too thick add a little more milk; take it off the fire; stir
in six or eight ounces of butter, a pint of cream, six or eight eggs
well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as
will make the batter thick enough. Fry with lard or dripping.
1307. Scones
Flour, two pounds; bicarbonate of soda, quarter of an ounce; salt,
quarter of an ounce; sour buttermilk, one pint, more or less. Mix to
the consistence of light dough, roll out about half an inch thick, and
cut them out to any shape you please, and bake on a _griddle_ over a
clear fire about ten or fifteen minutes; turning them to brown on both
sides—or they may be done on a hot plate, or ironing stove. A griddle
is a thin plate of cast iron about twelve or fourteen inches in
diameter, with a handle attached, to hang it up by.—These scones are
excellent for tea, and may be eaten either cold or hot, buttered, or
with cheese.
1308. Friar's Omelette
Boil a dozen apples, as for sauce; stir in a quarter of a pound of
butter, and the same of white sugar; when cold, add four eggs, well
beaten; put it into a baking dish thickly strewed over with crumbs of
bread, so as to stick to the bottom and sides; then put in the apple
mixture; strew crumbs of bread over the top; when baked, turn it out
and grate loaf sugar over it.
1309. Ordinary Omelette
Take four eggs, beat the yolks and whites together with a
tablespoonful of milk, and a little salt and pepper; put two ounces of
butter into a frying-pan to boil, and let it remain until it begins to
brown; pour the batter into it, and let it remain quiet for a minute;
turn up the edges of the omelette gently from the bottom of the pan
with a fork; shake it, to keep it from burning at the bottom, and fry
it till of a bright brown. It will not take more than five minutes
frying.
1310. Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c.
"There is no difficulty in making good omelettes, pancakes, or
fritters; and, as they may be expeditiously prepared and served,
they are often a very convenient resource when, on short notice, an
addition is required to a dinner. The eggs for all of them should be
well and lightly whisked; the lard for frying batter should be
extremely pure in flavour, and quite hot when the fritters are
dropped in; the batter itself should be smooth as cream, and it
should be briskly beaten the instant before it is used. All fried
pastes should be perfectly drained from the fat before they are
served, and sent to table promptly when they are ready.
Eggs may be dressed in a multiplicity of ways, but are seldom more
relished in any form than in a well-made and expeditiously served
omelette. This may be plain, or seasoned with minced herbs and a
very little shalot, when the last is liked, and is then called
Omelettes aux fines herbes
; or it may be mixed with minced ham or
grated cheese: in any case it should be light, thick, full-tasted,
and
fried only on one side
; if turned in the pan, as it frequently
is in England, it will at once be flattened and rendered tough.
Should the slight rawness, which is sometimes found in the middle of
the inside when the omelette is made in the French way, be objected
to, a heated shovel, or a salamander, may be held over it for an
instant, before it is folded on the dish.
The pan for frying it should be quite small; for if it be composed
of four or five eggs only, and then put into a large one, it will
necessarily spread over it and be thin, which would render it more
like a pancake than an omelette; the only partial remedy for this,
when a pan of proper size cannot be had, is to raise the handle of
it high, and to keep the opposite side close down to the fire, which
will confine the eggs into a smaller space. No gravy should be
poured into the dish with it, and, indeed, if properly made, it will
require none. Lard is preferable to butter for frying batter, as it
renders it lighter; but it must not be used for omelettes. Filled
with preserves of any kind, it is called a sweet omelette."
1311. Baked Pears
Take twelve large baking pears; pare and cut them into halves, leaving
on about half an inch of the stem. Take out the core with the point of
a knife, and place the pears thus prepared close together in a block
tin saucepan, the inside of which is quite bright, and whose cover
fits quite close. Put to them the rind of a lemon cut thin, with half
its juice, a small stick of cinnamon, and twenty grains of allspice;
cover them with spring water, and allow one pound of loaf sugar to a
pint and a half of water: cover up close, and bake for six hours in a
very slow oven;—they will be quite tender, and of a good colour.
Prepared cochineal is generally used for colouring the pears; but if
the above is strictly attended to, it will be found to answer best.
1312. Apples served with Custard
Pare and core apples; cut them in pieces; bake or stew them with as
little water as possible; when they have become pulpy, sweeten and put
them in a pie-dish, and, when cold, pour over them an unboiled
custard, and put back into the oven till the custard is fixed. A Dutch
oven will do. Equally good hot or cold.
1313. Apples in Syrup
Pare and core some hard apples, and throw them into a basin of water.
When all are done, clarify as much loaf sugar as will cover them; put
the apples in along with the juice and rind of a lemon, and let them
simmer till they are quite clear; care must be taken not to break
them; place them on the dish they are to appear upon at table, and
pour the syrup over. These are for immediate use.
1314. Apricots Stewed in Syrup
Wipe the down from young apricots, and stew them as gently as possible
in a syrup made of four ounces of sugar to half a pint of water,
boiled the usual time.
1315. Mother Eve's Pudding
If you want a good pudding, to teach you I'm willing:
Take two pennyworth of eggs, when twelve for a shilling;
And of the same fruit that Eve had once chosen,
Well pared and well chopped, at least half a dozen;
Six ounces of bread (let your maid eat the crust),
The crumbs must be grated as small as the dust;
Six ounces of currants from the stones you must sort,
Lest they break out your teeth, and spoil all your sport;
Six ounces of sugar won't make it too sweet;
Some salt and some nutmeg will make it complete;
Three hours let it boil, without hurry or flutter,
And then serve it up, without sugar or butter.
1316. Accidents