Instruction in cookery (Methuen's text-books, Thompson)

Spinach with Poached Egg — Wash and pick some spinach. Put a very little water with some salt and a pinch of soda into a large enamelled pan. Bring to a boil, and put in the spinach. Cook, stirring all the time. Drain, and serve with a poached egg on the top. Poached Egg — Break a perfectly fresh egg into a cup. Have ready a shallow wide pan of boiling water with some salt in it. Slip the egg into the water and draw the pan back, and allow the egg to remain 2 or 3 minutes. Remove with a fish slice and place on toast, or, as above, on spinach. Lemonade — 1 large lemon, 2 oz. of loaf sugar, f pint of boiling water. Scrub the lemon well. Peel the lemon very finely, and place it in a jug with the sugar. Then add the strained lemon juice. Pour on the boiling water, and let it stand until quite cold. Strain, and it is ready. If allowed to stand too long it will be bitter. Some people think that a better flavour is obtained by rubbing the sugar on the lemons to extract the essential oil. A very little citric acid or cream of tartar may be used as well if liked. Orangeade — The juice of i tangerine orange, the juice of i large orange, the juice of i lemon. Squeeze these through a strainer and add i teaspoonful of sugar. Pour over them i pint of boiling water. Drink hot or cold. Apple Water — Peel and slice 3 large sour cooking apples. Place in a jar with 2 cloves, the rind and juice of a lemon, a teaspoonful of sugar, and 1 pint of water. Stand the jar in a pan of boiling water, and allow to cook very gently for 1 hour. Strain, and serve cold. Toast and Water — Take a slice of bread. Toast it well on all sides till a rich dark brown. Place in a jug, and pour on it cold water. Allow to stand, and then strain off. Cold Tea — China tea is the best for this. Make the teapot very hot. Put 2 teaspoonfuls of tea to a pint of fast-boiling water. Allow to stand 4 minutes. Pour off through a strainer, and allow to get cold. Serve with a slice of lemon in it. Fish Steamed in White Wine — Fillet some fish, and place it in a pie dish with some white wine, peppercorns, and a little salt and lemon, cover with greased paper, and allow it to cook for 15 minutes. Serve with a little parsley and yolk of egg sieved. Scalloped Oysters — 1 dozen oysters, 1 oz. butter, 1 oz. flour, J pint oyster liquor and milk mixed, 2 tablespoonfuls of cream ; salt, pepper, lemon juice, and cayenne. (Omit pepper if necessary.) Remove the beards from the oysters. Make a thick white sauce. Add the flour and then the liquid very gradually. Add the seasoning. Cook very well, stirring all the time. When cool add the cream and the oysters, and place in little greased china moulds or shells. Sprinkle with bread crumbs which have been browned with a little butter in the oven, and place for a few minutes in the oven. Sweetbreads in White Sauce — Wash them in cold water. Place them in a pan of cold water with a little salt and a squeeze of lemon juice. Bring to a boil, and throw away the water. Place them in a pan with a little well-flavoured white stock, and stew very gently for about J hour.