Tempting Dishes for Small Incomes

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Longmans, Green, 1903 - Cooking, English - 88 pages

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Page 38 - Apples, gooseberries, rhubarb, or any fresh fruit. To every pint of pulp add one pint of milk or cream, sugar to taste. Prepare the fruit as for stewing, put it into a jar, with two table-spoonfuls of water, and a little good moist sugar. Set this jar in a saucepan of boiling water, and let it boil till the fruit is soft enough to mash. When...
Page 66 - INGEEDIF.NTS. — 6 good-sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water. Mode. — Pare, core, and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter This quantity is sufficient for a good-sized tureen.
Page 35 - Heat the milk, stir in the sugar and soaked gelatine ; strain ; add chocolate, boil ten minutes, stirring all the time. When nearly cold beat for five minutes or until it begins to stiffen. Flavor, whip up once, and put into a wet mould. It will be firm in six or eight hours.
Page 61 - Stuffed Potatoes. — Bake potatoes of equal size ; when done, and still hot, cut off a small piece from the end of each potato. Scoop out the inside. Mash, and mix with it half the quantity of cooked meat, highly seasoned and finely chopped. Fill the skins a little above the edge. Set in the oven to brown the tops. Or omit FIO.
Page 70 - ... and *half an ounce of grated ginger. Roll it out thin, prick it, and cut it into any shape you please. If the paste gets stiff before you have rolled all out, set it before the fire a little. Bake these cakes in a slack oven. Cheap Gingerbread Cakes. Time, three-quarters of an hour. 2498. One pound of flour ; one pound of treacle ; a quarter of a pound of butter; two eggs; one ounce of ground ginger ; a teaspoonful of soda ; two ounces of citron ; a little milk. Mix the ground ginger with the...
Page 16 - ... of white wine, and two of water; put on the top of the oven, and stew it gently about an hour; take it out carefully, and lay it in a deep dish; thicken the gravy with a little flour and a spoonful of butter, add some chopped- parsley, boil it a few minutes, and pour it over the fish — serve it up hot.
Page 48 - Put the gravy into a shallow baking-dish. Break the eggs into this, pepper and salt them, and strew the bread-crumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully, one by one, and lay upon the toast which must be arranged on a hot, flat dish. Add a little cream, and, if you like, some very finely-chopped parsley and onion, to the gravy left in the baking-dish, and turn it into a saucepan. Boil up once quickly, and pour over the eggs. BAKED EGGS. (No. 2.) J
Page 24 - Rabbils may also be preserved, white or brown, in the same manner as chickens. RABBIT, MINCED. Take the remains of a roasted rabbit, cut off all the meat, and mince it with a little roast mutton. Then break the bones of the rabbit into small pieces, and put them into a stewpan, with a slice of butter, some shallots, half a clove of garlic, thyme, a bay-leaf, and basil; give these a few turns over the fire, then shake in a little flour; moisten with a glass of red wine, and the same quantity...
Page 60 - A pint of cream, the yolks of 3 eggs. Mode - Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. Time - 5 minutes to make the sauce hot. Sufficient - Allow '/i slice to each person. Seasonable - at any time.

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