Liverpool School of Cookery recipe book

Method : Stew the haddock till tender in milk and water, then take away all skin and bone, pound the flesh in a mortar, and rub through a wire sieve. Add the sauce and cream, sufficient to make a stiff paste, seasoning with pepper, cayenne, and salt if required. Cut the bread in 8 or 10 pieces, 11 inch by 2^- inch. Mark an inner square with a knife. Fry in hot fat, scoop out the inner square, and fill the hollow with buttered egg. Arrange the fish in pyramid form over the egg. Place in the oven and serve hot. Tomates aux Champignons. 1 oz. butter. 1 small shallot. 6 small mushrooms. 2 tablespoonfuls browned crumbs. 1 teaspoonful chopped parsley. Pepper and salt. 3 medium-sized round tomatoes. Water-cress. Method : Melt the butter in a pan, fry the shallot and the chopped mushrooms, then add the parsley, pepper, salt and brown crumbs. Cut the tomatoes in halves and remove the seeds, fill the hollows with the prepared mixture, put a small piece of butter on each, sprinkle with brown crumbs, and bake in a moderate oven for 10 minutes. Serve with water-cress, which may be slightly sprinkled with salad oil, and chilli and tarragon vinegar. Bread. 1 oz. yeast. 1 teaspoonful sugar. 1 teaspoonful flour. 3 small teaspoonfuls salt. About 1 h pints lukewarm water. 3 lb. flour. Method: Test the yeast with sugar, flour and a little of the lukewarm water. Mix the flour and salt, make a hole in the centre, pour in the yeast, stir with a wooden spoon as if making a batter, adding the lukewarm water by degrees. When the water is all used, continue stirring till no more flour can be mixed in by the spoon, then lay the spoon aside and knead. Clear the sides of the bowl as soon as possible, and knead till the fingers do not stick. Turn the smooth side uppermost, cut across the top twice, cover the bowl with a thick warm cloth, and set where the air is warm till the dough has risen to about twice its original size — 1 to 2 hours. Divide into loaves, kneading very lightly, put into warmed, greased tins, or form into cottage loaves, etc., and set to rise in a warm place. The tins should be rather more than half filled, and the dough rise till level with the top before baking. Bake in a hot oven, keeping the door shut for at least the first 15 or 20 minutes for small loaves, longer for large ones. When a brown crust has been formed, the heat must be gradually reduced and the bread finished in a moderate oven. This quantity divided into 4 loaves will take about ^ hour to cook. Milk Bread.— To each 1 lb. of flour add 1 oz. butter, and use lukewarm milk instead of water for mixing. This bread is usually made into small loaves. When brown flour is used, rather less liquid is required. Dinner Rolls. 1 lb. flour. 1 teaspoonful salt. 2 oz. butter. 1 oz. castor sugar. 1 oz. yeast. About J pint lukewarm milk. Method : Rub the butter into the flour, add the salt and sugar. Make into a soft dough with the yeast and milk, and put to rise for 1 hour. Then knead again, and divide the dough into about 16 pieces. Form into rolls, set to rise on a warmed, floured tin for about 15 minutes. Brush over with egg, and bake about 15 minutes. Tea Cakes. \ oz. yeast. 1 teaspoonful sugar. 1 teaspoonful flour, ij pint lukewarm milk. J lb. flour. 1 teaspoonful sugar. 2 teaspoonful salt. 2 oz. butter.