Liverpool School of Cookery recipe book

Method : Scald the milk, without boiling it, and set aside till cold. Beat the egg and sugar together till light and frothy, add the brandy and strain into a tumbler. Fill up the tumbler with the cold, scalded milk. Oatmeal Gruel. 1 tablespoonful oatmeal. I Sugar, salt, ) taste 1 pint water. ! Flavouring f Method : Put the water in a saucepan. When boiling add the oatmeal, previously moistened with a little cold water. Boil 10 minutes. Strain the gruel, and flavour as preferred. This gruel may also be made with milk. Caudle. | pint thick gruel. Sugar and nutmeg. Grated lemon rind. 1 glass sherry. 1 egg. Method : Add the flavourings and sherry to the hot gruel, and, when slightly cooled, stir in the well-beaten egg. Nutritious Coffee. i oz. coffee. | l pint milk. Method : Let the coffee be freshly ground. Put the milk into a pan, when nearly boiling add the coffee and boil 3 minutes. Clear it by pouring some into a cup, 110 then back again 3 or 4 times. Let it stand for a few minutes to settle, then pour off carefully. The coffee may be made still more nutritious by the addition of a wellbeaten egg. Add sugar to taste. Peptonised Beef Tea. Mix lb. finely-minced lean beef with 1 pint water and 20 grains of bicarbonate of soda, and simmer for 1| hours. When it has cooled to a temperature of about 140° Fah. add 1 tablespoonful of pancreatic solution, cover and put the mixture in a warm place for 2 hours, stirring it occasionally. Strain off without pressure, and boil the liquid 3 minutes. Peptonised Gruel. To b pint thick, well-cooked, boiling gruel add pint new milk, thus reducing the temperature to about 140° Fah. Add 2 teaspoonfuls of pancreatic solution and 20 grains bicarbonate of soda, mix well, cover and set in a warm place for about 2 hours. Then boil for 3 minutes, and strain. Peptonised Milk. Dilute 1 pint of milk with pint of water, and divide the mixture into two portions. Heat one part to boiling point, then mix it with the cold liquid, getting a temperature of about 140° Fah. Add to this 1 teaspoonful pancreatic solution and 15 grains bicarbonate of soda. Mix well, and set aside in a covered jug in a warm place from 20 minutes to ^ h°ur- Then boil 3 minutes, and serve like ordinary milk. METHODS OP COOKING AND PREPARING FOOD. Baking, 2. Boiling, 2. Braising, 6. Broiling, 3. Frying, 4. " dry, 4. „ To Egg and Crumb for, 5. " wet, 4. " Batter, 5. Gravy for Roast Meat, 8. Larding, 7. Roasting, 1. Steaming, 5. Stewing, 2. To clarify Fat, 7. To Steam a Pudding, 5. PASTRY. Flaky Crust, 10. Pastry, General Rules for, 9. Puff Pastry, 10. " " Patties, 11. Short Crust, 9. STOCK. Brown Stock, 12. Second " 12. White " 12. SOUP. Almond Soup, 15. Consommé, or Clear Soup, 15. Crecy Soup, 13. Imitation Hare Soup, 14. Tomato Soup, 14. White Lentil Soup, 13. FISH. Dressed Cod, 18. Fish Pie, 20. Fish Stock, 18. Fried Sole or Plaice, 18. Haddock Stuffed and Baked, 19. Lobster Cutlets, 21. Potted Lobster, 21. Preparation of Fish, 17. Sole à la Creme Blanche, 20. " " Turquie, 19. To fillet Soles, Plaice, etc., 17. To skin flat Fish, 17. „ „ round „ 17. DISHES. Bacon Rolls, 24. Beefsteak Pie, 35. ,, Pudding, 27. Boiled Fowl, 24. " " Sauce for Coating, 25. " " Garnish for, 25. Braised Fillet of Veal, 29. Casserole of Cold Meat, 42. Chicken Croquettes, 43.