BOOK OF RECEIPTS.
\
LEEDS UNIVERSITY LIBRARY
Special Collections
Cookery Bateman
A lokJ
30106023619181
j5>d)ool iSoarti for £ontion.
SCHOOL MANAGEMENT DEPARTMENT .
INSTRUCTION IN COOKERY.
BOOK OF RECEIPTS.
HAZELL, WATSON, AND VINEY, LIMITED, PRINTERS TO THE BOARD,
52, LONG ACRE, W.C.
S B. — 1807—4300 — 25-10-8!».
Price , Stitched , 9 d. ; in Cloth Boards , Is
II
INDEX
A.
No. .of ‘
Receipt.
61. Apple Dumplings (baked)
99. Apple Sauce ...
Page.
... 44
... 65
B.
25.
Baked Haddock
22
26. Baked Haddock (Second Receipt) ...
23
61.
Baked Apple Dumplings
44
111.
Baking Powder
71
io'o.
Barley Water
65
*7.
Beef Stew, Leg of
10
10.
Beef Stewed, and Rice
13
17.
Beef Tea, Quick
17
19.
Beef, Ragout of ... ...
18
20.
Beef Olives ...
19
81.
Biscuits, Oatmeal
56
101.
Bran Tea
66
46.
Bread, To make
35
47.
Bread, Whole Meal ...
36
48.
Bread, Ginger
36
76.
Bread Pudding (baked)
53
77.'
Bread Pudding (boiled)
54
54.'
thins, Hot Cross
40
55.'
Buns, Rice
40
57.
Buns, Soda
42
c.
33.
Cabbage, Stewed
28
106.
Cabbage, Red, To Pickle
68
49.
Cake, Fruit ...
37
No. of
Receipt.
Page.
50.
Cake, Seed ...
... 37
51.
Cake
... 38
52.
Cake, Cornflour
... 38
23.
Cakes, Fish
... 21
53.
Cakes, Rock
... 39
56.
Cakes, Yorkshire Tea ...
... 41
58.
Cakes, Shrewsbury
... 42
40.
Cauliflower (boiled)
... 31
73.
Christmas Pudding
... 51
4.
Chops or Steaks, To Broil
9
21.
Cod, Savoury ...
... 20
91.
Cocoa ...
... 61
89-90. Coffee
... 60
18.
Cornish Pasties
... 18
86.
Currant Juice ...
... 58
E.
93.
Eggs and Bacon, To Fry
.:. 62
94.
Eggs Poached and Spinach ,,,
... 62
F.
63.
Fig Pudding
... 46
22.
Fish, To Fry in Batter
... 20
24.
Fish, To Boil ...
22
23.
Fish Cakes
... 21
14a. Flaky Paste ...
... 16
28.
French Vegetable Soup or Marrow
Soup 24
49.
Fruit Cake
... 37
60.
Fruit Pie ...
... 44
71.
Fruit Pudding ...
... 50
4
G.
No. of
No. of
Receipt.
Page.
Receipt.
Page.
87. Marmalade
59
48. Ginger-bread ... ... ... • ..
. 36
88. Marmalade (Second Receipt)
59
15. Goblet Pie
. 16
28. Marrow Soup
24
82 Gruel s
. 56
9. Meat Pudding
12
16. Meat Pie
17
96. Meat Patties ...
63
84. Melted Butter
57
25. Haddock (baked)
. 22
6. Minced Meat and Mashed Potatoes
10
26. Haddock (baked) (Second Receipt) ..
. 23
98. Mint Sauce
65
44. Haricot Beans
. 34
79. Mince Meat ...
55
45. Haricot Beans and Minced Onions ..
. 34
3. Haricot Mutton
. 8
80. Mince Meat (Second Receipt)
55
3. Mutton, Haricot
8
54. Hot Cross Buns
. 40
27. Mutton Broth for Invalids ...
• 24
75. Hunter Pudding
. 53
I.
0.
2. Irish Stew
7
81. Oatmeal Biscuits
56
97. Onion Sauce ...
64
J.
105. Onions, Pickled
67
85. Jam ...
. 58
86. Jam, Strawberry
. 58
87. Jam — Marmalade
59
P.
88. Jam — Marmalade (Second Receipt)
59
78. Pancakes
• • •
54
18. Pasties, Cornish
18
L.
96. Patties, Meat
M.
63
7. Leg of Beef Stew
10
31. Pea Soup
...
27
102. Lemonade
66
11. Pie, Shepherd’s ...
...
13
32. Lentil Soup ...
27
12. Pie, Steak, with Veal Stuffing
14
92. Liver and Bacon
61
15. Pie, Goblet
16
16. Pie, Meat
17
I
60. Pie, Fruit
44
105. Pickled Onions
67
64. Macaroni Pudding .:.
46
106. Pickled Red Cabbage
68
112. Macaroni, Savoury ...
72
94. Poached Eggs and Spinach ...
Page 0
Presented as published in 1890. 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
BOOK OF RECEIPTS.
\
LEEDS UNIVERSITY LIBRARY Special Collections
Cookery Bateman
A lokJ
30106023619181
j5>d)ool iSoarti for £ontion.
SCHOOL MANAGEMENT DEPARTMENT .
INSTRUCTION IN COOKERY.
BOOK OF RECEIPTS.
HAZELL, WATSON, AND VINEY, LIMITED, PRINTERS TO THE BOARD,
52, LONG ACRE, W.C.
S B. — 1807—4300 — 25-10-8!».
Price , Stitched , 9 d. ; in Cloth Boards , Is
INDEX
A.
No. .of ‘
Receipt.
61. Apple Dumplings (baked) 99. Apple Sauce ...
Page.
... 44
... 65
B.
Baked Haddock
26. Baked Haddock (Second Receipt) ...
Baked Apple Dumplings
Baking Powder
io'o.
Barley Water
*7.
Beef Stew, Leg of
Beef Stewed, and Rice
Beef Tea, Quick
Beef, Ragout of ... ...
Beef Olives ...
Biscuits, Oatmeal
Bran Tea
Bread, To make
Bread, Whole Meal ...
Bread, Ginger
Bread Pudding (baked)
77.'
Bread Pudding (boiled)
54.'
thins, Hot Cross
55.'
Buns, Rice
Buns, Soda
Cabbage, Stewed
Cabbage, Red, To Pickle
Cake, Fruit ...
No. of Receipt.
Page.
Cake, Seed ...
... 37
Cake
... 38
Cake, Cornflour
... 38
Cakes, Fish
... 21
Cakes, Rock
... 39
Cakes, Yorkshire Tea ...
... 41
Cakes, Shrewsbury
... 42
Cauliflower (boiled)
... 31
Christmas Pudding
... 51
Chops or Steaks, To Broil
Cod, Savoury ...
... 20
Cocoa ...
... 61
89-90. Coffee
... 60
Cornish Pasties
... 18
Currant Juice ...
... 58
E.
Eggs and Bacon, To Fry
.:. 62
Eggs Poached and Spinach ,,,
... 62
F.
Fig Pudding
... 46
Fish, To Fry in Batter
... 20
Fish, To Boil ...
Fish Cakes
... 21
14a. Flaky Paste ...
... 16
French Vegetable Soup or Marrow
Soup 24
Fruit Cake
... 37
Fruit Pie ...
... 44
Fruit Pudding ...
... 50
G.
No. of
No. of
Receipt.
Page.
Receipt.
Page.
87. Marmalade
48. Ginger-bread ... ... ... • ..
. 36
88. Marmalade (Second Receipt)
15. Goblet Pie
. 16
28. Marrow Soup
82 Gruel s
. 56
9. Meat Pudding
16. Meat Pie
96. Meat Patties ...
84. Melted Butter
25. Haddock (baked)
. 22
6. Minced Meat and Mashed Potatoes
26. Haddock (baked) (Second Receipt) ..
. 23
98. Mint Sauce
44. Haricot Beans
. 34
79. Mince Meat ...
45. Haricot Beans and Minced Onions ..
. 34
3. Haricot Mutton
. 8
80. Mince Meat (Second Receipt)
3. Mutton, Haricot
54. Hot Cross Buns
. 40
27. Mutton Broth for Invalids ...
• 24
75. Hunter Pudding
. 53
2. Irish Stew
81. Oatmeal Biscuits
97. Onion Sauce ...
J.
105. Onions, Pickled
85. Jam ...
. 58
86. Jam, Strawberry
. 58
87. Jam — Marmalade
P.
88. Jam — Marmalade (Second Receipt)
78. Pancakes
• • •
18. Pasties, Cornish
96. Patties, Meat
M.
7. Leg of Beef Stew
31. Pea Soup
...
102. Lemonade
11. Pie, Shepherd’s ...
...
32. Lentil Soup ...
12. Pie, Steak, with Veal Stuffing
92. Liver and Bacon
15. Pie, Goblet
16. Pie, Meat
60. Pie, Fruit
105. Pickled Onions
64. Macaroni Pudding .:.
106. Pickled Red Cabbage
112. Macaroni, Savoury ...
94. Poached Eggs and Spinach ...