Method : — Put the lard or butter into a saucepan to melt. Mix all the dry ingredients in a
basin with a spoon ; break the egg into a cup, beat it up and add a table -spoonful of water ; stir
the butter or lard in with the dry ingredients, add the egg and make it into a paste. Put it on
a floured board ; flour it ; roll it thinly and cut in small rounds. Put the biscuits on a greased
tin; bake from 15 to 20 minutes. Take from tin with a knife and put aside to get cold.
Time, 1 hour.
(82)
TO MAKE GEUEL.
Ingredients : — 1 table-spoonful of Patent Groats or fine Oatmeal.
1 pint of boiling Water.
Sugar or Salt (to taste)✪ To Make Geuel.
Methods : — Put one pint of water into a saucepan. Let 'it boil. Put one table-spoonful of
groats or oatmeal into a basin. Mix into a smooth paste with two table-spoonfuls of cold water.
Then pour it into the boiling water in the saucepan, and stir with a wooden spoon. Let it
come to the boil. Draw it to the side of the fire and simmer for 1 hour. Pour it into basin
and flavour to taste. If liked, a | oz. of fresh butter may be added with the sugar or salt.
Time, 1 j hour.
PORRIDGE.
Ingredients : — 3 ozs. of Coarse Oatmeal.
1 pint of Water.
| teaspoonful of Salt.
Milk and Sugar✪ Porridge.
Method .-—Put the water into a saucepan ; when boiling fast add salt ; sprinkle in the oat-
meal ; stir with a wooden spoon ; boil gently for five minutes. Let it simmer for twenty
minutes more ; stir often, or it will burn. Turn on hot plates, and serve with Milk and Sugar.
Time, 35 minutes.
(84)
MELTED BUTTER.
Ingredients : — 1 oz. of Butter.
i oz. of Flour.
| teaspoonful of Salt.
h pint of Water✪ Melted Butter.
Method: — Put the butter into a small saucepan; when melted, add Hour; stir over the
tiie one minute to cook the flour; add the water by degrees; stir until it boils and thickens :
boil gently three minutes; stir all the time, or it will burn ; stir only one way or it will curdle.
Add the salt; pour into a basin ; or over the fish.
Time, 10 minutes.
58
(85)
TO MAKE JAM.
Ingredients : — 1 lb. of Fruit.
| lb. of Loaf Sugar✪ To Make Jam.
Method : — Prepare the fi’uit ; put it and the sugar into a clean dry stewpan or saucepan
over the fire. Keep stirring with a wooden spoon until it boils, or it will burn. Boil about
of an hour ; stir often, and take off the scum as it rises. When a little will set on a cold plate
it is done. Pour it into clean, dry pots. When cold, cover the pots with clean white paper,
brushed over with white of egg or gum. Keep it in a cool, dry place.
Green gooseberry, black currant, strawberry and raspberry jam require an equal weight of
sugar and fruit.
Time, 1| hour.
(86)
STRAWBERRY JAM.
Ingredients : — To every pound of Fruit allow,
1| lb. Loaf Sugar.
1 pint Red Currant Juice✪ Strawberry Jam.
Method: — Choose the strawberries not too ripe and of good colour. Pick off the stalks
lay the strawberries in a dish and sprinkle over them half the quantity of sugar, which must be
pounded. Shake the dish gently that the sugar may be equally distributed, and let it remain
for one day.
Page 21 · 6 recipe records on this page
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
A modernized reading is not available for this page yet. You are seeing the original text.
Method : — Put the lard or butter into a saucepan to melt. Mix all the dry ingredients in a
basin with a spoon ; break the egg into a cup, beat it up and add a table -spoonful of water ; stir
the butter or lard in with the dry ingredients, add the egg and make it into a paste. Put it on
a floured board ; flour it ; roll it thinly and cut in small rounds. Put the biscuits on a greased
tin; bake from 15 to 20 minutes. Take from tin with a knife and put aside to get cold.
Time, 1 hour.
(82)
TO MAKE GEUEL.
Ingredients : — 1 table-spoonful of Patent Groats or fine Oatmeal.
1 pint of boiling Water.
Sugar or Salt (to taste).
Methods : — Put one pint of water into a saucepan. Let 'it boil. Put one table-spoonful of
groats or oatmeal into a basin. Mix into a smooth paste with two table-spoonfuls of cold water.
Then pour it into the boiling water in the saucepan, and stir with a wooden spoon. Let it
come to the boil. Draw it to the side of the fire and simmer for 1 hour. Pour it into basin
and flavour to taste. If liked, a | oz. of fresh butter may be added with the sugar or salt.
Time, 1 j hour.
PORRIDGE.
Ingredients : — 3 ozs. of Coarse Oatmeal.
1 pint of Water.
| teaspoonful of Salt.
Milk and Sugar.
Method .-—Put the water into a saucepan ; when boiling fast add salt ; sprinkle in the oat-
meal ; stir with a wooden spoon ; boil gently for five minutes. Let it simmer for twenty
minutes more ; stir often, or it will burn. Turn on hot plates, and serve with Milk and Sugar.
Time, 35 minutes.
(84)
MELTED BUTTER.
Ingredients : — 1 oz. of Butter.
i oz. of Flour.
| teaspoonful of Salt.
h pint of Water.
Method: — Put the butter into a small saucepan; when melted, add Hour; stir over the
tiie one minute to cook the flour; add the water by degrees; stir until it boils and thickens :
boil gently three minutes; stir all the time, or it will burn ; stir only one way or it will curdle.
Add the salt; pour into a basin ; or over the fish.
Time, 10 minutes.
58
(85)
TO MAKE JAM.
Ingredients : — 1 lb. of Fruit.
| lb. of Loaf Sugar.
Method : — Prepare the fi’uit ; put it and the sugar into a clean dry stewpan or saucepan
over the fire. Keep stirring with a wooden spoon until it boils, or it will burn. Boil about
of an hour ; stir often, and take off the scum as it rises. When a little will set on a cold plate
it is done. Pour it into clean, dry pots. When cold, cover the pots with clean white paper,
brushed over with white of egg or gum. Keep it in a cool, dry place.
Green gooseberry, black currant, strawberry and raspberry jam require an equal weight of
sugar and fruit.
Time, 1| hour.
(86)
STRAWBERRY JAM.
Ingredients : — To every pound of Fruit allow,
1| lb. Loaf Sugar.
1 pint Red Currant Juice.
Method: — Choose the strawberries not too ripe and of good colour. Pick off the stalks
lay the strawberries in a dish and sprinkle over them half the quantity of sugar, which must be
pounded. Shake the dish gently that the sugar may be equally distributed, and let it remain
for one day.