The Apsley cookery book

Charlotte Russe. Peach Trifle. Salad and Cheese. Biscuits. No. 7. Chestnut Soup. Apsley Duck. Apple Sauce and Brown Gravy. Mashed Potatoes. Brussels Sprouts. Ginger Pudding. Fun Pudding. Celery Sticks. No. 8. Celery Soup. Macaroni Cheese. Stuffed Tomatoes. Mashed Potatoes. Carrot Pudding. (Sauce). Mixed Nut Puree. APPENDIX Fried Almonds. Ingredients. Almonds. | Salad Oil. Blanch the almonds by soaking them overnight in cold water, when the skins will come off very easily. Dry them well in a cloth, and fry in boiling salad oil for four minutes. Let them drain well on an inverted sieve, and when quite cold, put them in a tin box for use. Almonds can often be digested in this form when they cannot be taken in any other. Pine Kernel and Ginger Cake. Ingredients . Hall a pound of Flour. Four ounces of Butter. Six ounces of Pine Kernels. Six ounces of Golden Syrup. Two teaspoonfuls The whites of two Eggs. The grated rind of a Lemon. One teaspoonful of Bicarbonate of Soda, of ground Ginger. Sift the flour. Well wash and dry the pine kernels and chop them very finely ; then mix them well with the flour, grated lemon rind, and the soda. Beat up the butter to a cream — slightly warming it before beating if it is hard— and add it also to the flour, &c. Now warm the syrup sufficiently to make it run easily APPENDIX and pour it over the flour, mixing it very carefully ; and when the mixture is quite smooth, beat up the whites of egg to a firm froth and add them to the rest of the ingredients, beating all well together. Turn the mixture into a well-buttered tin about two inches deep and bake for an hour in a very moderate oven. When the cake has been in the oven ten minutes, place a buttered paper over the top to prevent it burning. If the cake is intended for people who are afraid of becoming too stout, it should be made without butter, but it is then, of course, rather dry. The albumen value is 62 grains to the ounce. Nut and Cheese Paste. Ingredients. Four ounces of Cheddar Cheese. Two ounces of Pine Kernels. Two ounces of Almonds. Two ounces of Butter. One dessertspoonful of dry Mustard. The beaten white of an Egg. Grate the cheese. Blanch the almonds and put them through a nut mill, then pound them well in a mortar, adding a drop of white of egg occasionally to prevent them oiling — water would serve this purpose, but the egg, of course, increases the nourishing value of the paste. Well wash and pick over the pine kernels and chop them finely. Add the nuts to the cheese and also the mustard. Now beat the butter with a knife until quite soft — if it is very hard, slightly warm it before beating it up. Add it to the other ingredients and mix all together very thoroughly. Put the paste in a pot and keep it well covered, when it will keep good for a fortnight. The albumen value is 127 grains to the ounce. !7!!GoId, Silver, and other Prize Medals awarded. PURE, COLORLESS, ODORLESS, and TASTELESS VEGETABLE FAT. Guaranteed by Dr. GRANVILLE SHARPE and Dr. BERNARD DYER to be absolutely and Entirely Vegetable, and free from any admixture whatever. It is by Analysis 99‘97 of pure Vegetable Fat. Far better for all Cooking purposes than butter, lard , or any animal fat. ALBENE is the original article, is now and always has been infinitely SUPERIOR TO ANY IMITATION.