Put all the ingredients into a pan and stir over the fire
until dissolved ; put the lid on the pan, and infuse for ten
minutes. Strain through muslin, and pour the mixture into
a flat dish. When cold and set, cut into neat-sized pieces.
INDEX*
Apple amber, ioo; balls, 81 ; char-
lotte-, no; chutney, 141 ; fritters,
103 ; jelly, 105 ; sauce, 68; water,
153-
Apples, stewed, 109.
Arrowroot, cup of, 156.
Arrowroot pudding, 88.
Artichokes, 76.
Ayrshire shortbread, 1 34.
Bacon and eggs, fried, 113.
Bakewell pudding, 102.
Barley pudding, 88.
Barley water✪ Barley Water, 153.
Baroness pudding, 93.
Beef, essence of, 144.
Beef, fried fillets of, 53 ; olives,
45 ; roast, 35 ; spiced, 50 ;
stewed, 42.
Beefsteak and kidney pie, 54.
Beefsteak and kidney pudding, 56.
Beef- tea, ordinary, 143 ; quickly
made, 143 ; raw, 144.
Beetroot, 74.
Black currant jelly, 140.
Blakemore pudding, 102.
Blancmange, 108.
Bone soup, 13.
Brandy sauce, 70.
Brandy wafers, 133.
Brawn, 51.
Bread, brown, 120 ; Vienna, 123 ;
white, 1 19.
Bread crumb pudding, 89.
Bread sauce, 67.
Breast of veal, stewed, 43.
Brown bread pudding, 97.
Brown sauce, 68.
Brown stock, 13.
Buns, 120.
Butter biscuits, 132.
Buttermilk cake, 127.
Cabbage, etc., how to boil, 75.
Cabinet pudding, plain, 98.
Calf’s-foot jelly, 151.
Caper sauce, 66.
Carraway seed cake, 125.
Carrots, boiled, 73 ; stewed, 73.
Casserole ofprunes, 109; ofrice, 107.
Cauliflower, 75.
Celery, soup, 23 ; stewed, 76.
Cheese biscuits, 133.
Cheese cakes, 81.
Chicken broth, 145 ; cream, 146 ;
jelly, 152 ; panada, 148.
Chicken, roast, 3 7.
Chocolate, how to make, 117.
Chocolate cake, 127 ; pudding, 98 ;
shape, 108.
Chop, how to grill, 47.
Cocoa, how to make, 117.
Cocoanut buns, 131 ; cake, 126;
pudding, 97.
Cod, stuffed and baked, 26.
Coffee, how to make, 1 1 7.
Coffee jelly, 106 ; pudding, 96.
Cold meats, 58.
Cold meat cutlets, 59 ; patties, 63 ;
shape, 61.
Cornflour cake, 126 ; pudding, 88 ;
sauce, 69 ; shape, 107.
INDEX.
158
Cream salad dressing, 77.
Croquettes, 59.
Croustades, 60.
Currant cake, 125.
Curry of cold meat, 62 ; of fish, 32.
Custard pudding, 89.
Custard sauce, 69.
Dough cake, 121.
Dressed tongue, 51.
Dropped scones, 135.
Dutch flummery, 107.
Egg-balls, 18.
Egg drink, 155.
Egg flip, 155.
Eggs, curried, 112 ; poached, 112 ;
scrambled, 113.
Essence of beef, 144.
Farola pudding, 88.
Fig custard, 108 ; pudding, 93.
Figs, stewed, no.
Fillets of beef, fried, 53.
First stock, 13.
Fish cakes, 30 ; cream, 145 ;
fried, 27, 28; pudding, 31 ; que-
nelles, 146 ; sauce, 65 ; souffle,
147 ; soup, 20 ; stock, 14.
Fish, how to boil, 26.
Flaky pastry, 85.
Fowl, how to draw, 37 ; how to
truss, 38.
French dressing, 77-
Fruit pudding, 83 ; tart, 79 ; turn-
overs, 82.
Galantine of beef, 57.
Galettes, 121.
Gateau of fish, 31 ; of meat, 60.
General favourite (pudding), 101.
German pound cake, 124.
Giblet soup, 17.
Gingerbread, 128.
Gingerbread pudding, 90.
Gravy soup, 17.
Greengage jam, 139.
Green pea soup, 22.
Gruel, 154.
Haddock, steamed fillets of, 28.
Ham toast, 116.
Hare, roast, 37.
Haricot beans, 74 ; soup, 21.
Haricot mutton, 44.
Hash, 58.
Herrings, baked, 30 ; fried, 29 ;
grilled, 29.
Hominy pudding, 87.
Hotch-potch, 19.
Hot-water pastry, 82.
Invalid fruit tart, 150.
Irish stew, 41.
Jams and jellies, 138.
Jam sauce, 70.
Kedgeree, 32.
Kidneys and bacon, grilled, 114.
Kidney soup, 15.
Kidney, stewed, 43.
Lamb’s head, 41.
Page 65 · 1 recipe record on this page
Presented as published in 1908. 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
Put all the ingredients into a pan and stir over the fire until dissolved ; put the lid on the pan, and infuse for ten minutes. Strain through muslin, and pour the mixture into a flat dish. When cold and set, cut into neat-sized pieces.
INDEX*
Apple amber, ioo; balls, 81 ; Charlotte, 110; chutney, 141 ; fritters, 103 ; jelly, 105 ; sauce, 68; water,
Apples, stewed, 109. Arrowroot, cup of, 156. Arrowroot pudding, 88. Artichokes, 76.
Ayrshire shortbread, 1 34.
Bacon and eggs, fried, 113. Bakewell pudding, 102.
Barley pudding, 88.
Barley water, 153.
Baroness pudding, 93.
Beef, essence of, 144.
Beef, fried fillets of, 53 ; olives, 45 ; roast, 35 ; spiced, 50 ; stewed, 42.
Beefsteak and kidney pie, 54. Beefsteak and kidney pudding, 56. Beef- tea, ordinary, 143 ; quickly made, 143 ; raw, 144.
Beetroot, 74.
Black currant jelly, 140.
Blakemore pudding, 102. Blancmange, 108.
Bone soup, 13.
Brandy sauce, 70.
Brandy wafers, 133.
Brawn, 51.
Bread, brown, 120 ; Vienna, 123 ; white, 1 19.
Bread crumb pudding, 89.
Bread sauce, 67.
Breast of veal, stewed, 43.
Brown bread pudding, 97.
Brown sauce, 68.
Brown stock, 13.
Buns, 120.
Butter biscuits, 132.
Buttermilk cake, 127.
Cabbage, etc., how to boil, 75. Cabinet pudding, plain, 98. Calf’s-foot jelly, 151.
Caper sauce, 66.
Carraway seed cake, 125.
Carrots, boiled, 73 ; stewed, 73. Casserole ofprunes, 109; ofrice, 107. Cauliflower, 75.
Celery, soup, 23 ; stewed, 76. Cheese biscuits, 133.
Cheese cakes, 81.
Chicken broth, 145 ; cream, 146 ;
jelly, 152 ; panada, 148. Chicken, roast, 3 7.
Chocolate, how to make, 117. Chocolate cake, 127 ; pudding, 98 ; shape, 108.
Chop, how to grill, 47.
Cocoa, how to make, 117.
Cocoanut buns, 131 ; cake, 126; pudding, 97.
Cod, stuffed and baked, 26.
Coffee, how to make, 1 1 7.
Coffee jelly, 106 ; pudding, 96. Cold meats, 58.
Cold meat cutlets, 59 ; patties, 63 ; shape, 61.
Cornflour cake, 126 ; pudding, 88 ; sauce, 69 ; shape, 107.
INDEX.
Cream salad dressing, 77. Croquettes, 59.
Croustades, 60.
Currant cake, 125.
Curry of cold meat, 62 ; of fish, 32. Custard pudding, 89.
Custard sauce, 69.
Dough cake, 121.
Dressed tongue, 51.
Dropped scones, 135.
Dutch flummery, 107.
Egg-balls, 18.
Egg drink, 155.
Egg flip, 155.
Eggs, curried, 112 ; poached, 112 ;
scrambled, 113.
Essence of beef, 144.
Farola pudding, 88.
Fig custard, 108 ; pudding, 93. Figs, stewed, no.
Fillets of beef, fried, 53.
First stock, 13.
Fish cakes, 30 ; cream, 145 ; fried, 27, 28; pudding, 31 ; quenelles, 146 ; sauce, 65 ; souffle, 147 ; soup, 20 ; stock, 14.
Fish, how to boil, 26.
Flaky pastry, 85.
Fowl, how to draw, 37 ; how to truss, 38.
French dressing, 77- Fruit pudding, 83 ; tart, 79 ; turnovers, 82.
Galantine of beef, 57.
Galettes, 121.
Gateau of fish, 31 ; of meat, 60. General favourite (pudding), 101. German pound cake, 124.
Giblet soup, 17.
Gingerbread, 128.
Gingerbread pudding, 90.
Gravy soup, 17.
Greengage jam, 139.
Green pea soup, 22.
Gruel, 154.
Haddock, steamed fillets of, 28. Ham toast, 116.
Hare, roast, 37.
Haricot beans, 74 ; soup, 21. Haricot mutton, 44.
Hash, 58.
Herrings, baked, 30 ; fried, 29 ;
grilled, 29.
Hominy pudding, 87.
Hotch-potch, 19.
Hot-water pastry, 82.
Invalid fruit tart, 150.
Irish stew, 41.
Jams and jellies, 138.
Jam sauce, 70.
Kedgeree, 32.
Kidneys and bacon, grilled, 114. Kidney soup, 15.
Kidney, stewed, 43.
Lamb’s head, 41.
Records on this page
Barley Water