70. Spice Bread 73
71. Swiss Cakes (Another Method) 73
72. Genoa Cake 74
73. Fairy Baskets 74
74. Fancy Bread (Without Yeast) 75
O VO
x\.
VI. Biscuits.
PAGE
1. Picnic Biscuits 76
2. Rice Biscuits 76
3. Shewsbury Biscuits 76
4. Ginger Drops 77
5. Seventy Little Biscuits for 2d 77
6. Ginger Biscuits 77
7. Rice Biscuits 77
S. Seed Biscuits 7S
. Soda Biscuits 78
. Sweet Biscuits 78
11. Chestnut Biscuits 78
12. Cocoanut Biscuits 79
13. Four pounds of Biscuits for 8d 79
14. Chocolate Biscuits 79
15. Cinnamon Stars 79
16. Ratafias 80
17. Almond Rings 80
18. Cheese Straws 80
19. Patent Barley Biscuits 80
VII. Bon Bons.
1. French Almond Rock 81
2. Candy Dough Si
3. Candy Cherries 81
4. Almond Creams 82
5. Walnut Creams S2
6. Cream Dates 82
7. Brandy Snap (No. 1.) 82
8. Raspberry Rock 82
9. Cocoanut Fondant 83
10. Chocolate or Coffee Fondant 83
u. Nougat S3
12. Gel6es Frau?aises 84
13. Chestnut Bonbons 84
14. Chocolate Baisers S4
Xll.
PAGE
15. Yorkshire Toffee 84
16. Brandy Snap (No. 2.) 85
17. Marmalade 85
18. Patent Groats S5
VIII. Beverages.
1. Apple Wine .
2. Barley Water
3. Ginger Beer .
4. Ginger Wine S7
5. Lemon Squash 87
6. Lemon Water 87
IX. Additional Useful Recipes.
1. To Bottle Green Gooseberries 88
2. Gooseberry Jelly 8S
3. Apple Jelly 88
4. Cough Mixture Sg
5. Pork Pie Pastry 89
6. Recipe for Keeping Eggs 89
I. SAVOURIES.
The general rule for roasting or boiling joints is to
allow a quarter of an hour for each pound and half an
hour over, unless the meat is preferred underdone.
i. Forcemeat.
2-oz. ham. J-lb. suet
6-oz. bread crumbs. 2 eggs.
Salt and pepper✪ Forcemeat.
Make it into balls or use as stuffing. Bake £ honr.
2. Mince Meat.
ij-lb. raisins. J-lb. sultanas,
i-lb. currants. 5-lb. suet.
J-lb. peel. 1 -lb. sugar,
i-lb. apples. 1 gill of Rum✪ Mince Meat.
Chop the suet very fine, stone the raisins and
chop them, chop the sultanas, peel, and apples, and
add the currants. Put in a bowl with the sugar and
rum and mix very thoroughly. Put in jars and
tie down.
3. Potato Balls.
Mash the potatoes — season with pepper and salt
and little chopped parsley aud bind with yolk of egg.
Form into balls, dip in egg and bread crumbs and irv
in boiling fat or in the oven — serve hot.
14
4. Tasty dish of Cold Cooked
Beef.
Butter a pie dish and scatter with bread crumbs
and chopped parsley. Arrange layer of slices of
beef with pepper and salt. Next, layer of crumbs, then
beef, placing sippets of bread on the top. Pour gravy
over, and bake 2 hours.
5. Savoury Puffs.
£-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt✪ Potato Balls,
and cold meat. Mash the potatoes, add yolk of egg
and seasoning, blend well into dry dough, roll J inch
thick, cut in rounds and fill with rissole mixture, fold
over and press together. Fry brown and serve.
6. Breakfast Dish.
Boil two eggs twelve minutes and put in cold
water. When cool remove shells, dry with flour,
cover each with sausage meat, egg and bread crumbs✪ Breakfast Dish,
and fry in boiling fat till brown. Cut in halves and
serve.
7. Potato Cakes.
i-lb. mashed potatoes. $-lb. flour.
2 yolks of eggs. Little salt✪ Potato Cakes.
Mix flour and potato, bind with yolks, and season.
Roll out half inch thick. Bake in quick oven. Split
open and butter. Serve very hot.
15
8. Veal Mould.
1-lb. veal. 4 eggs.
£-lb. fat bacou. i -gill of stock.
Little parsley. Pepper and salt. ✪ Veal Mould
Page 2 · 8 recipe records on this page
Presented as published in 1902. 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
70. Spice Bread 73
71. Swiss Cakes (Another Method) 73
72. Genoa Cake 74
73. Fairy Baskets 74
74. Fancy Bread (Without Yeast) 75
VI. Biscuits.
1. Picnic Biscuits 76
2. Rice Biscuits 76
3. Shewsbury Biscuits 76
4. Ginger Drops 77
5. Seventy Little Biscuits for 2d 77
6. Ginger Biscuits 77
7. Rice Biscuits 77
S. Seed Biscuits 7S
. Soda Biscuits 78
. Sweet Biscuits 78
11. Chestnut Biscuits 78
12. Cocoanut Biscuits 79
13. Four pounds of Biscuits for 8d 79
14. Chocolate Biscuits 79
15. Cinnamon Stars 79
16. Ratafias 80
17. Almond Rings 80
18. Cheese Straws 80
19. Patent Barley Biscuits 80
VII. Bon Bons.
1. French Almond Rock 81
2. Candy Dough Si
3. Candy Cherries 81
4. Almond Creams 82
5. Walnut Creams S2
6. Cream Dates 82
7. Brandy Snap (No. 1.) 82
8. Raspberry Rock 82
9. Cocoanut Fondant 83
10. Chocolate or Coffee Fondant 83
u. Nougat S3
12. Gel6es Frau?aises 84
13. Chestnut Bonbons 84
14. Chocolate Baisers S4
15. Yorkshire Toffee 84
16. Brandy Snap (No. 2.) 85
17. Marmalade 85
18. Patent Groats S5
VIII. Beverages.
1. Apple Wine .
2. Barley Water
3. Ginger Beer .
4. Ginger Wine S7
5. Lemon Squash 87
6. Lemon Water 87
IX. Additional Useful Recipes.
1. To Bottle Green Gooseberries 88
2. Gooseberry Jelly 8S
3. Apple Jelly 88
4. Cough Mixture Sg
5. Pork Pie Pastry 89
6. Recipe for Keeping Eggs 89
I. SAVOURIES.
The general rule for roasting or boiling joints is to allow a quarter of an hour for each pound and half an hour over, unless the meat is preferred underdone.
i. Forcemeat.
2-oz. ham. J-lb. suet
6-oz. bread crumbs. 2 eggs.
Salt and pepper.
Make it into balls or use as stuffing. Bake £ honr.
2. Mince Meat.
ij-lb. raisins. J-lb. sultanas,
i-lb. currants. 5-lb. suet.
J-lb. peel. 1 -lb. sugar,
i-lb. apples. 1 gill of Rum.
Chop the suet very fine, stone the raisins and chop them, chop the sultanas, peel, and apples, and add the currants. Put in a bowl with the sugar and rum and mix very thoroughly. Put in jars and tie down.
3. Potato Balls.
Mash the potatoes — season with pepper and salt and little chopped parsley aud bind with yolk of egg. Form into balls, dip in egg and bread crumbs and irv in boiling fat or in the oven — serve hot.
4. Tasty dish of Cold Cooked Beef.
Butter a pie dish and scatter with bread crumbs and chopped parsley. Arrange layer of slices of beef with pepper and salt. Next, layer of crumbs, then beef, placing sippets of bread on the top. Pour gravy over, and bake 2 hours.
5. Savoury Puffs.
£-lb. potatoes, yolk of 1 egg, 2-oz. flour, pepper, salt, and cold meat. Mash the potatoes, add yolk of egg and seasoning, blend well into dry dough, roll J inch thick, cut in rounds and fill with rissole mixture, fold over and press together. Fry brown and serve.
6. Breakfast Dish.
Boil two eggs twelve minutes and put in cold water. When cool remove shells, dry with flour, cover each with sausage meat, egg and bread crumbs, and fry in boiling fat till brown. Cut in halves and serve.
7. Potato Cakes.
i-lb. mashed potatoes. $-lb. flour.
2 yolks of eggs. Little salt.
Mix flour and potato, bind with yolks, and season. Roll out half inch thick. Bake in quick oven. Split open and butter. Serve very hot.
8. Veal Mould.
1-lb. veal. 4 eggs.
£-lb. fat bacou. i -gill of stock.
Little parsley. Pepper and salt.
Records on this page
ForcemeatMince MeatPotato BallsTasty dish of Cold Cooked BeefSavory PuffsBreakfast DishPotato CakesVeal Mould