Take i-lb. of steak, neck, or shin of beef. Cut it
into small pieces, put it into a basin, and cover with
cold water, leaving for an hour or two. Place in a
double pan lor in any pan that will allow the contents
to gently simmer), and simmer for two or three hours,
when it will be ready for use. Add salt and pepper if
desired✪ Beef Tea.
25
39* Dainty way of Serving
Mashed Potatoes.
Steam tlie potatoes for about half au hour, mash well
or put through a potato sieve. Have ready a basin, the
bottom and sides of which have been greased with lard
or butter and sprinkled with bread raspings. Press the
potatoes into the basin and turn out into a tureen.
40. Fried Potatoes.
Peel the potatoes and leave whole, unless very large.
Place in a dripping tin, in which there is a depth of
an inch of hot dripping, and put into a fairly hot oven.
As the potatoes brown on the one side, turn on the
other. When cooked, which should be in about half an
hour✪ Fried Potatoes, strain well and serve in a tureen.
41. Ragout of Mutton and Eggs.
Mince finely any cold mutton and season with pepper
and salt. Place in a dish in the oven and simmer half an
hour. Fry as many eggs as required, and have ready
a hot dish with pieces of toast✪ Ragout of Mutton and Eggs arranged on it. Turn the
meat on to the dish and place the eggs on the top and
serve.
26
II. PASTRY.
i. Short Pastry (Rich).
6-ozs. flour. Pinch of salt.
4-ozs. butter. Yolk of egg.
i-oz. castor sugar. Water✪ Short Pastry (Rich).
Mix sugar aud salt with flour, rub the butter
lightly in, add yolk of egg aud enough water to make
into a stiff paste. Roll out once, and it is ready for
use.
2. Ground Rice Cheesecakes.
Breakfast cup of ground rice J-lb. butter.
Ditto of castor sugar. Almond flavouring.
1 egg✪ Ground Rice Cheesecakes.
Cream the butter and sugar, add egg, rice, etc.
Mix well and use.
3. Cocoanut Cheesecakes.
2-ozs. cocoanut. ij-ozs. butter,
ij-ozs. castor sugar. 1 egg.
1 tablespoonful flour✪ Cocoanut Cheesecakes.
Cream the butter and sugar, add egg and flour,
and lastly cocoanut. Put a spoonful of the mixture
into patty-pans lined with pastry and bake.
27
4* Macaroons.
2 eggs (whites). 2-oz. castor sugar.
Piuch of salt. 2-ozs. ground almonds✪ Macaroons.
Whip the whites to a stiff froth, add sugar aud
almonds. Fill patty-pans and bake.
5. Maids of Honour.
£-lb. castor sugar. 2-oz. butter.
3 eggs. 2 lemons✪ Maids of Honour.
Put the butter into a pan, and when melted, stir
sugar in, then add grated rmd of one lemon and the
juice of two. Add beaten eggs, and simmer gently till
thick. Fill lined patty-pans with the mixture and bake.
6. Lemon Curd.
i-lb. lump sugar. J-lb. butter.
3 eggs. 2 lemons✪ Lemon Curd.
Melt the butter and sugar in a pan, add juice of
lemons and beaten eggs and stir until it is very thick.
Put in jars aud when cold, tie down. It will keep for
months.
7. Welsh Cheesecakes.
Line tart tins with pastry and fill with mixture
made of the weight of 1 egg in butter, sugar and flour
and r teaspoonful baking powder Put a little jam in
bottom of tins✪ Welsh Cheesecakes and. then a spoonful of mixture. Bake
in moderate oven.
28
8. Milk Rolls.
Dissolve J-oz. yeast in £-pint milk. Add pinch of
salt and mix to a smooth dough with flour✪ Milk Rolls. Set to
rise 2 hours, turn on board and form into twists,
coils, &c. Set to rise again, brush with milk and bake.
9. Almond Cheesecakes.
4-oz. ground almonds. 4-oz. castor sugar.
1 egg. 2-oz. butter✪ Almond Cheesecakes.
Page 6 · 14 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
Take i-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan (or in any pan that will allow the contents to gently simmer), and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired.
39. Dainty way of Serving Mashed Potatoes.
Steam the potatoes for about half au hour, mash well or put through a potato sieve. Have ready a basin, the bottom and sides of which have been greased with lard or butter and sprinkled with breadcrumbs. Press the potatoes into the basin and turn out into a tureen.
40. Fried Potatoes.
Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour, strain well and serve in a tureen.
41. Ragout of Mutton and Eggs.
Mince finely any cold mutton and season with pepper and salt. Place in a dish in the oven and simmer half an hour. Fry as many eggs as required, and have ready a hot dish with pieces of toast arranged on it. Turn the meat on to the dish and place the eggs on the top and
serve.
II. PASTRY.
i. Short Pastry (Rich).
6-ozs. flour. Pinch of salt.
4-ozs. butter. Yolk of egg.
i-oz. castor sugar. Water.
Mix sugar aud salt with flour, rub the butter lightly in, add yolk of egg aud enough water to make into a stiff paste. Roll out once, and it is ready for use.
2. Ground Rice Cheesecakes.
Breakfast cup of ground rice J-lb. butter.
Ditto of castor sugar. Almond flavouring.
1 egg.
Cream the butter and sugar, add egg, rice, etc. Mix well and use.
3. Cocoanut Cheesecakes.
2-ozs. cocoanut. ij-ozs. butter,
ij-ozs. castor sugar. 1 egg.
1 tablespoonful flour.
Cream the butter and sugar, add egg and flour, and lastly cocoanut. Put a spoonful of the mixture into patty-pans lined with pastry and bake.
4. Macaroons.
2 eggs (whites). 2-oz. castor sugar.
Piuch of salt. 2-ozs. ground almonds.
Whip the whites to a stiff froth, add sugar aud almonds. Fill patty-pans and bake.
5. Maids of Honour.
£-lb. castor sugar. 2-oz. butter.
3 eggs. 2 lemons.
Put the butter into a pan, and when melted, stir sugar in, then add grated rmd of one lemon and the juice of two. Add beaten eggs, and simmer gently till thick. Fill lined patty-pans with the mixture and bake.
6. Lemon Curd.
i-lb. lump sugar. J-lb. butter.
3 eggs. 2 lemons.
Melt the butter and sugar in a pan, add juice of lemons and beaten eggs and stir until it is very thick. Put in jars aud when cold, tie down. It will keep for months.
7. Welsh Cheesecakes.
Line tart tins with pastry and fill with mixture made of the weight of 1 egg in butter, sugar and flour and r teaspoonful baking powder Put a little jam in bottom of tins and. then a spoonful of mixture. Bake in moderate oven.
8. Milk Rolls.
Dissolve J-oz. yeast in £-pint milk. Add pinch of salt and mix to a smooth dough with flour. Set to rise 2 hours, turn on board and form into twists, coils, &c. Set to rise again, brush with milk and bake.
9. Almond Cheesecakes.
4-oz. ground almonds. 4-oz. castor sugar.
1 egg. 2-oz. butter.
Records on this page
Beef TeaFried PotatoesRagout of Mutton and EggsShort Pastry (Rich)Ground Rice CheesecakesCocoanut CheesecakesMacaroonsMaids of HonourLemon CurdWelsh CheesecakesMilk RollsAlmond CheesecakesAlmond CheesecakesCurd Pudding