Turnips, Boiled. — Pare and wash ; if very young, a little of the
green top may be left on ; if very large, they should be divided into
halves or even quarters. Throw into slightly-salted water, and boil
gently till tender. Drain and serve.
Stewed Turnips 4 la Franchise. — Peel and wash \ dozen
turnips, and boil in salted water till tender. Drain them, and in the
water they have been boiled in simmer gently a cupful of breadcrumbs
for 5 or 6 minutes. Wash the turnips, and put into another saucepan
with the boiled bread and a little butter and pepper. Stir over a
gentle fire till they are quite hot, an,d mix with them the yolk of an
egg beaten up with 2 tablespoonfuls of milk. Stew gently a minute or
two longer, and serve very hot.
Boiled Vegetable Marrow. — Peel, halve, and if very large,
quarter ; remove the seeds, and put them into boiling water. Simmer
gently until tender. Take them up with a slice, drain, and serve upon
toast, with melted butter in a tureen. Cook young marrows 15 to 20
minutes ; old marrows, § hour.
Vegetable Marrow auGratin. — Semi-boil a couple of marrows,
quarter them lengthwise, drain thoroughly, and place upon a buttered
dish, previously rubbed with a slice of shallot or garlic. Sprinkle over
well with grated Parmesan cheese, pepper and salt to taste, and a little
grated nutmeg. Lay small pieces of butter upon them here and there,
dust over plentifully with powdered baked breadcrumbs ; bake 20
minutes, and serve hot.
Vegetable Marrow Preserve. — Peel the marrows, remove the
seeds, cut in pieces the size of large plums, boil with their weight in
sugar till transparent. No water is required. Flavour with ginger
and lemon, or ginger or lemon, to taste.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking
known. One of Wright and Butler’s Patent Oil Cookers in a working-man's homo
will repay fully the original cost in one month by its saving in fuel alone. Illus-
trated Catalogue free from Wright and Butler, Limited, Birmingham.— See Advcr-
tuernnt.
6—2
PAET VIII.
PIES, PUDDINGS, AND TARTS.
For making paste and crusts for pies, puddings, and tarts, the general
recipes as under may be followed.
Suet Crust. — Chop the suet very fine after freeing from skin and
shreds, and rub it well into the flour ; add sufficient to work the whole
to a smooth paste. For this crust allow 5 or 6 ounces of beef suet, and
4 pint of water to each pound of flour✪ Suet Crust. For a richer crust use from \
to f pound of suet to every pound of flour.
Short Paste. — Mix with a pound of flour \ a teaspoonful of
salt and a tablespoonful of powdered sugar. Rub \ pound butter, or
butter and lard, into the flour, and make it into a paste by stirring in
rather more than \ pint of water or milk : the yolks of 2 eggs✪ Short Paste may be
added. Roll the paste out once only, and handle it lightly.
Page 68 · 2 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
Turnips, Boiled. — Pare and wash ; if very young, a little of the green top may be left on ; if very large, they should be divided into halves or even quarters. Throw into slightly-salted water, and boil gently till tender. Drain and serve.
Stewed Turnips 4 la Franchise. — Peel and wash \ dozen turnips, and boil in salted water till tender. Drain them, and in the water they have been boiled in simmer gently a cupful of breadcrumbs for 5 or 6 minutes. Wash the turnips, and put into another saucepan with the boiled bread and a little butter and pepper. Stir over a gentle fire till they are quite hot, and mix with them the yolk of an egg beaten up with 2 tablespoonfuls of milk. Stew gently a minute or two longer, and serve very hot.
Boiled Vegetable Marrow. — Peel, halve, and if very large, quarter ; remove the seeds, and put them into boiling water. Simmer gently until tender. Take them up with a slice, drain, and serve upon toast, with melted butter in a tureen. Cook young marrows 15 to 20 minutes ; old marrows, § hour.
Vegetable Marrow auGratin. — Semi-boil a couple of marrows, quarter them lengthwise, drain thoroughly, and place upon a buttered dish, previously rubbed with a slice of shallot or garlic. Sprinkle over well with grated Parmesan cheese, pepper and salt to taste, and a little grated nutmeg. Lay small pieces of butter upon them here and there, dust over plentifully with powdered baked breadcrumbs ; bake 20 minutes, and serve hot.
Vegetable Marrow Preserve. — Peel the marrows, remove the seeds, cut in pieces the size of large plums, boil with their weight in sugar till transparent. No water is required. Flavour with ginger and lemon, or ginger or lemon, to taste.
Petroleum Oil Stoves are the cheapest, safest, and most efficient way of cooking known. One of Wright and Butler’s Patent Oil Cookers in a working-man's homo will repay fully the original cost in one month by its saving in fuel alone. Illustrated Catalogue free from Wright and Butler, Limited, Birmingham.— See Advertisement.
6—2
PAET VIII.
PIES, PUDDINGS, AND TARTS.
For making paste and crusts for pies, puddings, and tarts, the general recipes as under may be followed.
Suet Crust. — Chop the suet very fine after freeing from skin and shreds, and rub it well into the flour ; add sufficient to work the whole to a smooth paste. For this crust allow 5 or 6 ounces of beef suet, and 4 pint of water to each pound of flour. For a richer crust use from \ to f pound of suet to every pound of flour.
Short Paste. — Mix with a pound of flour \ a teaspoonful of salt and a tablespoonful of powdered sugar. Rub \ pound butter, or butter and lard, into the flour, and make it into a paste by stirring in rather more than \ pint of water or milk : the yolks of 2 eggs may be added. Roll the paste out once only, and handle it lightly.
Records on this page
Suet CrustShort Paste