Instruction in cookery (London School Board receipts)

1^ gill Water. 1 teaspoonful Salt. ••v ? teaspoonful Pepper. Method : — Grease some patty pans. Mix pepper and nearly all the salt on a plate. Cut meat in small squares ; mix well with seasoning. Short Crust : — Put flour and rest of salt into a basin. Mix together ; rub dripping or lard lightly into the flour with the fingers ; make into a light firm paste with the water, adding it by degrees ; mix with a knife ; turn paste on a floured board, and with a floured rolling-pin roll the paste a less than | inch thick. Cut paste in rounds ; make two for each pan ; put a round in each , . one dessert-spoonful of meat and a little water ; wet edge of paste ; put a round on the top of each ; press edges together ; notch with a knife. Make a hole in the top to let steam out Brush over with milk. Bake in a hot oven about | hour. Serve hot or cold. Time, 1| hour. (97) ONION SAUCE. Ingredients : — 4 Large Onions. 1 oz. of Butter. ■I oz. of Flour. 1 pint of Milk. | teaspoonful of Salt. Method: — Peel the onions, put them into a saucepan, cover with water, and boil until quite tender in two waters to extract the strong oil. Strain off the water, put onions on a board, and chop finely. Put the butter in a saucepan and melt it ; mix in the flour and stir over the fire for 1 minute to cook the flour ; pour the milk in gradually, stir until it boils and thickens, put in the onions and salt, and simmer for a few minutes. Sei've hot. * (98) MINT SAUCE. Ingredients: — 2 table-spoonfuls of Chopped Mint. 2 teaspoonfuls of Moist Sugar. 1 gill of Yinegar. Method : — Wash the mint, pick the leaves oft’ the stalks and dry them, chop them up finely and put them in a tureen, add the sugar and vinegar, and stir until the sugar is dissolved. This sauce is better for being made 2 or 3 hours before wanted. Time, £'hour. (99) APPLE SAUCE. Ingredients : — 6 Apples. ^ oz. of Butter. Sugar to taste. Water. Method .—Peel, core, and quarter the apples, put them in a saucepan with a little cold water; boil uutil quite soft. Beat them up, add sugar to taste, and stir in the butter. Pour into a tureen and serve hot. Time, f hour. - i (100) BARLEY WATER. Ingredients : — 1 oz. of Pearl Barley. 1 quart of Water. Lemon Rind. Sugar to taste. Method : — Boil the pearl barley in one quart of water 20 minutes, sweeten to taste. A second quart of water boiled with the same barley is better than the first. A bit of lemon rind improves it. Time, 30 minutes. (101) BEAN TEA. Ingredients : — 3 table-spoonfuls of middling-sized Bran. Sugar or Honey to taste. 1 quart of Boiling Water. Method .- — Pour one quart of boiling water on three table-spoonfuls of bran. Let it stand a quarter of an hour, sweeten with sugar or honey. Time, 20 minutes. (102) LEMONADE. Ingredients : — 1 Lemon. \ pint of Boiling Water. Sugar to taste. Method : — Peel a lemon very thinly, remove all the white pith, put the rind into a jug with the lemon cut in slices ; pour over it the boiling water. Cover till cool. Sweeten to taste. Time, 20 minutes. (103) WINE WHET OR TREACLE POSSET. Ingredients : — \ pint of Boiling Milk. | gill of Wine or Treacle. Method : — Boil the milk, then pour in half a gill of wine or treacle. Let it stand 5 minutes, then pour off the whey. Time, | hour. (104) TOAST AND WATER. Ingredients : — A piece of Bread Crust.