Rub the yolks of the eggs through a sieve ; mix the cream with
them and then the oil ; when well mixed sprinkle in the salt and
sugar and stir in the mustard ; when these are smoothly mixed
together stir in the vinegar by degrees. Put this dressing into
the salad bowl. Take equal quantities of the above cooked
vegetables and cut them into tidy pieces ; mix them lightly all
together and .put them into the bowl on the top of the dressing.
Garnish the top with the whites of the eggs cut into pieces, and
a few little pieces of fresh lettuce leaves. Let the sauce remain
at the bottom of the salad bowl, not stirring it up until it is
served.
Plain Salad.
Ingredients.
One Lettuce.
Two tablespoonfuls of Salad Oil.
One tablespoonful of Vinegar.
Half a teaspoonful of moist Sugar.
Pepper and Salt✪ Plain Salad.
Wash the lettuce well to remove grit and dirt, shake the
water out of it, and dry it in a clean cloth; never use a knife,
but break the leaves into small pieces with your hands, and put
12
them into the salad bowl ; put the sugar and salt into a table-
spoon and till it up with vinegar ; stir till salt and sugar are
melted, then pour over the lettuce, shake the pepper over the
leaves, now add the oil, and mix all well together. A salad
should not be mixed until it is required for table, as if it stands
after the vinegar and oil are added the leaves get sodden, and
lose the crispness which a good salad should always have.
Vegetable Marrow Stuffed.
Ingredients.
One Marrow.
Two ounces of cold Meat.
One ounce of Breadcrumbs.
One tablespoonful of chopped Parsley and Thyme.
Pepper and Salt. A little Stock or Milk✪ Vegetable Marrow Stuffed.
Peel the marrow, cut in half lengthways, take out the seeds ;
soak the bread in stock or milk, mince the meat, and mix it
with the soaked bread, parsley, and thyme ; add pepper and salt,
and fill each half of the marrow with this mixture; tie the two
halves together. The marrow can now be either steamed and
served with melted butter, or baked and served with brown
sauce. It will take about an hour to cook ; if b^ked, mix a
little flour, pepper and salt, and shake over it, and baste it
occasionally with dripping or butter.
13
PUDDINGS AND SWEETS.
Apple Cheese.
Ingredients.
Two pounds of Apples.
One pound of loaf Sugar.
The rind and juice of a Lemon.
Peel and core the apples, grate the rind of a lemon✪ Apple Cheese and
squeeze out the juice ; cut up the apples in pieces, and cook them
gently with the sugar and lemon until they are quite soft, then
beat them till they are quite thick and smooth. Dip a mould in
cold water, pour in the apple ; when cold turn it out, and it is
ready for use. Custard or cream may be eaten with it.
Apples and Custard.
Ingredients.
Two pounds of Apples.
Half a pound of loaf Sugar.
For the Custard.
Three Eggs. Half a pint of Milk.
One ounce of Castor Sugar.
A slice of Lemon Peel✪ Apples and Custard.
Peel and core the apples ; cook them with the sugar in as
little water as possible. When quite cooked put them into a
pie-dish and pour the custard over them uncooked , put them into
the oven till the custard is quite set. Serve hot or cold, with a
little grated nutmeg on the top if liked. To make the custard,
beat the eggs and sugar together, then stir in the milk ; a slice
of thinly-cut lemon-peel should be let stand in the milk to extract
the flavour.
■4
Apple S nowballs.
Ingredients.
Half a pound of Rice. ✪ Apple Snowballs
Artizan recipes
1896Page 85 · 5 recipe records on this page
Presented as published in 1896. 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
Rub the yolks of the eggs through a sieve ; mix the cream with them and then the oil ; when well mixed sprinkle in the salt and sugar and stir in the mustard ; when these are smoothly mixed together stir in the vinegar by degrees. Put this dressing into the salad bowl. Take equal quantities of the above cooked vegetables and cut them into tidy pieces ; mix them lightly all together and .put them into the bowl on the top of the dressing. Garnish the top with the whites of the eggs cut into pieces, and a few little pieces of fresh lettuce leaves. Let the sauce remain at the bottom of the salad bowl, not stirring it up until it is served.
Plain Salad.
Ingredients.
One Lettuce.
Two tablespoonfuls of Salad Oil.
One tablespoonful of Vinegar.
Half a teaspoonful of moist Sugar.
Pepper and Salt.
Wash the lettuce well to remove grit and dirt, shake the water out of it, and dry it in a clean cloth; never use a knife, but break the leaves into small pieces with your hands, and put
them into the salad bowl ; put the sugar and salt into a tablespoon and till it up with vinegar ; stir till salt and sugar are melted, then pour over the lettuce, shake the pepper over the leaves, now add the oil, and mix all well together. A salad should not be mixed until it is required for table, as if it stands after the vinegar and oil are added the leaves get sodden, and lose the crispness which a good salad should always have.
Vegetable Marrow Stuffed.
Ingredients.
One Marrow.
Two ounces of cold Meat.
One ounce of Breadcrumbs.
One tablespoonful of chopped Parsley and Thyme.
Pepper and Salt. A little Stock or Milk.
Peel the marrow, cut in half lengthways, take out the seeds ; soak the bread in stock or milk, mince the meat, and mix it with the soaked bread, parsley, and thyme ; add pepper and salt, and fill each half of the marrow with this mixture; tie the two halves together. The marrow can now be either steamed and served with melted butter, or baked and served with brown sauce. It will take about an hour to cook ; if baked, mix a little flour, pepper and salt, and shake over it, and baste it occasionally with dripping or butter.
PUDDINGS AND SWEETS.
Apple Cheese.
Ingredients.
Two pounds of Apples.
One pound of loaf Sugar.
The rind and juice of a Lemon.
Peel and core the apples, grate the rind of a lemon and squeeze out the juice ; cut up the apples in pieces, and cook them gently with the sugar and lemon until they are quite soft, then beat them till they are quite thick and smooth. Dip a mould in cold water, pour in the apple ; when cold turn it out, and it is ready for use. Custard or cream may be eaten with it.
Apples and Custard.
Ingredients.
Two pounds of Apples.
Half a pound of loaf Sugar.
For the Custard.
Three Eggs. Half a pint of Milk.
One ounce of Castor Sugar.
A slice of Lemon Peel.
Peel and core the apples ; cook them with the sugar in as little water as possible. When quite cooked put them into a pie-dish and pour the custard over them uncooked , put them into the oven till the custard is quite set. Serve hot or cold, with a little grated nutmeg on the top if liked. To make the custard, beat the eggs and sugar together, then stir in the milk ; a slice of thinly-cut lemon-peel should be let stand in the milk to extract the flavour.
■4
Apple S nowballs.
Ingredients.
Half a pound of Rice.
Records on this page
Plain SaladVegetable Marrow StuffedApple CheeseApples and CustardApple Snowballs