Proceed in exactly the same way as the “ Brazil Nut
Cutlets,” No. 350, only forming into balls instead of flat.
The value of each if made into ten balls will be seventy-
five grains, or the equivalent of a little more than two
ounces of bread.
379. Walnut Cutlets.
Ingredients.
Four ounces of Bread-crumbs.
One ounce of shelled Walnuts.
One teaspoonful of Butter.
One teaspoonful of grated Onion.
Half a teaspoonful of Flour.
One teacupful of Milk.
White of one Egg.
One Lemon✪ Walnut Cutlets.
Run the bread-crumbs and skinned walnuts through a
nut mill. Then mix them in a basin with the butter
and the grated onion. Melt a large teaspoonful of
butter in a saucepan with half a teaspoonful of flour,
and add the milk gradually. When this boils add the
other ingredients, pepper to taste, and white of egg.
When removed from the fire, add a teaspoonful of lemon-
juice. Stir well, and turn out into a dish to cool, then
shape into cutlets ; dip in white of egg and bread-
crumbs (or rusk-crumbs), and fry in boiling Albene.
Serve with bread sauce or tomato sauce. If made into
six cutlets the value of each is forty-six grains, or one
ounce of rusk.
BREAD, PASTRY, CAKES, &c.
380. “Apsley” Rusks.
This form of toasted bread is much more easily digested
than toast, as it is more completely cooked. The bread
used in making the rusks must be at least three or four
days old ; new bread is difficult to cut into thin slices.
The oven must be moderate, and the time taken in cook-
ing will vary with its heat, averaging from twenty minutes
to half an hour. Cut the bread thinly and place on the
oven shelf, or on a slide that fits on to the oven shelf
and can be taken in and out easily. The rusks must be
carefully watched and turned as they become brown on
one side, and should be made fresh each day. Use what
are left over each day for making “ Rusk Crumbs or
Raspings.”
381. Bannocks.
Ingredients.
One pound of fine Oatmeal. | One ounce of Butter.
Half an ounce of Baking-powder.
Mix together the oatmeal and baking-powder, rub in
the butter, and make it into a stiff dough with water.
Roll out as thin as possible, cut into rounds with a
tumbler. Butter a frying-pan, and cook a few at a time ;
when done on one side turn carefully. Serve with butter
or golden syrup. Any left over can be put in the oven
and made hot again.
BREAD, PASTRY, CAKES, &c.
189
382. Batter.
Ingredients.
Four ounces of Flour. | Quarter of a pint of tepid Water
Whites of two Eggs.
Mix the flour with the water into a smooth batter ;
well beat the whites of eggs and stir them in last
thing.
383. Batter for Frying.
Ingredients.
Half a pint of Milk. | Two ounces of Flour.
Half a teaspoonful of Baking-powder.
Mix the milk and flour very smoothly together, add-
ing the milk a little at a time until it is all used ; stir
in the salt. The batter must always be mixed at least
three hours before it is required, or it will not be light.
Add the baking-powder just before the batter is used,
and be careful to mix it in very thoroughly. This batter
is used for various recipes given throughout the book.
384. Batter for Frying Sweets.
Ingredients.
Four ounces of Flour. I One gill of Water.
Half an ounce of Sugar. | Whites of three Eggs. ✪ Bread
Page 82 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Proceed in exactly the same way as the “ Brazil Nut Cutlets,” No. 350, only forming into balls instead of flat. The value of each if made into ten balls will be seventyfive grains, or the equivalent of a little more than two ounces of bread.
379. Walnut Cutlets.
Ingredients.
Four ounces of Bread-crumbs. One ounce of shelled Walnuts. One teaspoonful of Butter.
One teaspoonful of grated Onion.
Half a teaspoonful of Flour. One teacupful of Milk. White of one Egg.
One Lemon.
Run the bread-crumbs and skinned walnuts through a nut mill. Then mix them in a basin with the butter and the grated onion. Melt a large teaspoonful of butter in a saucepan with half a teaspoonful of flour, and add the milk gradually. When this boils add the other ingredients, pepper to taste, and white of egg. When removed from the fire, add a teaspoonful of lemonjuice. Stir well, and turn out into a dish to cool, then shape into cutlets ; dip in white of egg and breadcrumbs (or rusk-crumbs), and fry in boiling fat. Serve with bread sauce or tomato sauce. If made into six cutlets the value of each is forty-six grains, or one ounce of rusk.
380. “Apsley” Rusks.
This form of toasted bread is much more easily digested than toast, as it is more completely cooked. The bread used in making the rusks must be at least three or four days old ; new bread is difficult to cut into thin slices. The oven must be moderate, and the time taken in cooking will vary with its heat, averaging from twenty minutes to half an hour. Cut the bread thinly and place on the oven shelf, or on a slide that fits on to the oven shelf and can be taken in and out easily. The rusks must be carefully watched and turned as they become brown on one side, and should be made fresh each day. Use what are left over each day for making “ Rusk Crumbs or Raspings.”
381. Bannocks.
Ingredients.
One pound of fine Oatmeal. | One ounce of Butter.
Half an ounce of Baking-powder.
Mix together the oatmeal and baking-powder, rub in the butter, and make it into a stiff dough with water. Roll out as thin as possible, cut into rounds with a tumbler. Butter a frying-pan, and cook a few at a time ; when done on one side turn carefully. Serve with butter or golden syrup. Any left over can be put in the oven and made hot again.
382. Batter.
Ingredients.
Four ounces of Flour. | Quarter of a pint of tepid Water
Whites of two Eggs.
Mix the flour with the water into a smooth batter ; well beat the whites of eggs and stir them in last thing.
383. Batter for Frying.
Ingredients.
Half a pint of Milk. | Two ounces of Flour.
Half a teaspoonful of Baking-powder.
Mix the milk and flour very smoothly together, adding the milk a little at a time until it is all used ; stir in the salt. The batter must always be mixed at least three hours before it is required, or it will not be light. Add the baking-powder just before the batter is used, and be careful to mix it in very thoroughly. This batter is used for various recipes given throughout the book.
384. Batter for Frying Sweets.
Ingredients.
Four ounces of Flour. I One gill of Water.
Half an ounce of Sugar. | Whites of three Eggs.
Records on this page
Walnut CutletsBreadBatterBatter for FryingLancashire Potato CakeDevonshire CutroundBatter for Frying Sweets