The Apsley cookery book

447. Hominy Porridge. Ingredients. Half a pound of Hominy. | One pint of Milk. One ounce of Butter. Soak the hominy all night in one pint of cold water, then put on in a double saucepan, and cook for one and a half hours with the water it was soaked in, also the milk ; just before serving stir in the butter. (Golden syrup may be served with this dish.) 448. Custard (Boiled). Ingredients. One pint of Milk. I Two Laurel leaves. The peel of half a Lemon. | Two ounces of Sugar. Five Eggs (not more than six hours old). Pour the milk into a clean saucepan with the laurel leaves and lemon-peel, and set it on a moderately hot stove for about twenty minutes, and when on the point of boiling strain it into a basin to cool. Then stir in the sugar and the well-beaten eggs, again strain it into a jug, which place in a deep saucepan of boiling water, and stir it one way until it thickens ; then pour it into a glass dish or into custard cups. Breakfasts. No. 1. Milk. Toast and Apsley Rusks. Porridge. Nuts. No. 2. Milk. Toast and Scones. Fried Potatoes. Nuts. No. 3. Milk. Toast and Apsley Rusks. Lancashire^Potato Cakes. No. 4. Porridge. Fried Potatoes. Buckwheat Pancakes. Apsley Rusks. Milk. No. 5. Hominy Porridge. Chip Potatoes. Johnny Cake. Apsley Rusks, Bread. | Milk. No. 6. Barley Porridge. | Saute Potatoes. I Soda Scones. Rusks, Bread. Milk. Luncheons. No. 1. Bread and Apsley Rusks. Cheese. Salad. Potatoes in their Jackets. Milk. Butter or Oil. No. 2. Bread and Scones. Macaroni and Cheese. Lettuce (dressed). Boiled Potatoes. No. 3. Milk. Cauliflower, with Parmesan Cheese. Apsley Rusks. Bread. Potato Balls. No. 4. Scalloped Macaroni. Potatoes (baked). Rice Pudding. Baked Apples. No. 5. Rice (savoury). Mashed Potatoes. Bread-and-Butter Pudding Ground Rice Mould. No. 6. Irish Stew. Potatoes. Batter Pudding (baked). Sago Pudding. Dinners for Hot Weather. No. 1. Tomato Soup. VegetableMaiTOw(stuffed). New Potatoes. Rice and Almond Moulds. Stewed Greengages. Cheese Straws. No. 2. Spinach Soup. Tomatoes (stuffed). Potatoes (fried whole). Ginger and Cream. Cheese Fritters. No. 3. Vegetable Marrow Soup. Cucumber stewed with Onions. New Potatoes. Sweet Salad. Canadian Cheese Pudding. No. 4. Brown Potato Soup. Savoury Rice Rissoles. Baked Potatoes. Spinach. Queen Pudding. Clear Apples. Castle Baskets. Orange Salad. No. 5. Tomato Soup. Irish Stew. Cheese Balls. Parsnips. Spotted Dick. Ground Rice Mould. Casserole of Apples. Puree Blanc. Curried Vegetables and Rice. Cauliflower Fritters. Potatoes. No. 6. Celeriac. Hydropathic Pudding. Banana Custard. Salad. J5 Dinners for Cold Weather. No. 1. Artichoke Soup. Tomato and Potato Pie. Almond and Raisin Pudding. Cheese on Toast. No. 2. Almond Soup. Curried Cauliflower and Rice. Potato Snow. Apple Tart. Cheese Ramequins. No. 3. Macaroni Soup. Onions stewed (Brown). Boiled Potatoes. Ginger Pudding (Green). No. 4. Artichoke Soup. Macaroni (Italian). Potato and Onion Pie. Turnip Tops. Lemon Pudding. Rice Froth. Baked Apples. No. 5. Cauliflower Soup. Mock Beef Rissoles. Brown Gravy. Saute Potatoes. Mashed Turnips. Normandy Pudding. Snow Pudding. No. 6. Swiss Soup. Walnut Cutlets. Bread Sauce and Brown Gravy. Potatoes. Sea-kale.