Liverpool School of Cookery recipe book

Method : Soak the sweetbread 2 hours in salted water to whiten it and draw out the blood. Lay it in a pan with cold water to cover, bring gently to the boil, then trim away all fat and gristle. Lay the sweetbread in a small pan, cover with milk or water, or with a mixture of the two, and add the seasonings. Simmer slowly till tender — about ^ hour. Serve on a slice of toast, or, if sauce be allowed, the liquid may be slightly thickened with boiled or baked flour (p. 99) seasoned carefully and poured over the sweetbread. Invalid Custard. 1 egg. \ pint milk. 1 teaspoonful castor sugar. Butter. Method : Beat the egg and sugar, add the milk and mix well. Strain into a buttered cup, cover with an ungreased paper, and place in a saucepan containing 1 inch depth of boiling water. Put the lid on the pan and set it by the side of the fire, but do not let the water boil again. When the custard is firm in the centre remove it from the pan at once, let it stand for 2 minutes, then turn out of the cup. Time, about \ hour. This custard may be gently cooked in the oven if preferred, 2 teaspoonfuls arrowroot. ^ pint milk. Cup of Arrowroot. 1 teaspoonful sugar. Method : Moisten the arrowroot with a little of the milk, put the remainder of the milk on to boil ; when boiling, pour it over the arrowroot, stirring quickly all the time. Put it back into the saucepan and boil 3 minutes, then add the sugar. Arrowroot Pudding. ^ pint arrowroot (see above). \ 1 egg. Method : Make \ pint cup of arrowroot. While still hot, but not boiling, stir in the beaten yolk of egg. Whip the white to a very stiff froth, and mix it lightly in. Pour into a greased pie dish, and bake in a moderate oven about 20 minutes. Beef-tea Custard. J pint beef tea. 1 white. 2 yolks of eggs. Salt and pepper. Method : Mix the ingredients well together and strain into a buttered cup. Cover with ungreased paper and steam very gently till set — about ^ hour. Serve hot or cold, or put a few pieces into a cup of broth. The water in the pan should not bubble after the custard is put to steam. Invalid’s Rice Pudding. 2 oz. rice. 1 oz. sugar. 1 pint milk. A little grated nutmeg. 1 oz. butter. Method : Wash the rice, add it to the milk, cover the pan and simmer, stirring occasionally, till the rice is quite soft and the mixture thick. Add the other ingredients, put into a buttered dish and bake in a moderate oven about 15 minutes, or until the top is nicely browned. Milk and Gelatine. ^ oz. gelatine. A oz. sugar. A pint milk. A little vanilla essence. Method : Soak the gelatine in the milk, when soft stir over gentle heat and bring to boiling point, add the sugar and vanilla flavouring, and strain into a wet mould. When cold, turn out. Solid Tea. A pint milk. 1 teaspoonful sugar, if liked. J oz. isinglass. ! 2 teaspoonfuls tea. Method : Soak the isinglass in the milk and bring to the boil. Add the sugar if liked. Pour the mixture over the tea, stir, then cover for 4 minutes. Stir again, and strain into a wet mould. When cold, turn out. Port Wine Lozenges. £ pint port. J oz. isinglass. A inch stick cinnamon. 2 cloves. Rind of half a lemon. 3 oz. white sugar.