FoodNet

The exhibition cookery book

1900

Page 52

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Lobster Croutes a la Diable Macaroni with Ham Sardine Omelet • • • • Savoury Eggs on Toast Savoury Omelet Savoury Tongue Croutes . . INDEX. IX. No. of Recipe. Scrambled Eggs with Mushrooms . . 220 Swiss Cheese Dartois • • • • 229 Tomato Jelly • • • • 230 Veal Cake . . ... • • • • 225 MISCELLANEOUS RECIPES. To make Cocoa • • • • 235 To make Coffee • • • 1 234 To make Tea . . 233 HOUSEHOLD PUNTS. On Blacking Stoves and Wrought-Iron Castings • • • • 239 On Blueing in the Laundry • .* • • 242 On Cooker}" by Gas 236, 237 On Cycles . . • • • • 243 On Fruit Growing and Jam manufacturing 238 On Knife Cleaning. . • • • • 241 On Polishing Stoves • • • • 240 On Toilet Soaps • • • • 244 Advertisements 1 CHIVERS’ ^ ^ ^ GOLD MEDAL 4. 4. 4. 4. 4. jams. Carefully prepared witli Refined Sugar, from freshly Picked Fruit, preserved whole as far as possible. CHIVERS’ + ^ + + + CUSTARDS NUTRITIOUS. DELICIOUS. DIGESTIBLE. (Lemon, Almond, Vanilla) MADE IN A FEW MINUTES BY SIMPLE ADDITION OF MILK. 2d. Packets and 6d. Boxes. 11. Advert iHementfi. Ask Your Grocer for CHIVERS’ + + + * * MINCEMEAT. PREPARED WITH THE GREATEST CARE FROM FRESH AND WHOLESOME INGREDIENTS. COMMENTS OF THE PRESS. Twenty-Fifth Anniversary Celebration, July, 1898. The Independent. — “The visitors were all impressed with the perfect cleanliness of every department.” The Home Magazine. — “The first thing that will strike the visitor to Histon is the absolute cleanliness of every part of the works.” The Ladies Home. — “In the factory, as in the fields, rosy cheeks and smiling faces characterised the workers. Moreover, like everything else in the place, they were as clean, both in person and clothing, as the proverbial new pin. S. CHIVERS & SONS, HISTON, CAMBRIDGE. Advertisements. 111. FRIENDS OLD AND NEW. BROWN & POLSON’S “PATENT” CORN FLOUR, An old friend of 40 years’ standing-. For light and delicate puddings, blanc-manges, custards, jellies, sponges, and a host of tempting and delicious dishes. But if the bests results are to be obtained every precaution must be taken to secure onl}' B. & P’s is delivered — or something else may be sent instead. BROWN & POLSON’S PAISLEY FLOUR. A NEW FRIEND OF EQUAL PROMISE. By its help the delights of the tea-table are increased, by the easy addition of dainty and temptiog tea cakes and scones ; all kinds of home-baking are assisted and simplified, and everything made light and digestible. “ Even a tyro need never fail in baking if PAISLEY FLOUR be used.” SOLE MAKERS: BROWN & POLSON. IV, Advertisements. BEOWN & POLSON’S COEN PLOUE Is used in the following Recipes ■ Cucumber Cream Brown Onion Sauce. . Custard Sauce for Puddings Custard Sauce . . Chocolate Frosting . . Fig Pudding . . Pineapple Pudding & Sauce Nelson Pudding Daisy Puddings Souffle Omelet . . 16 84 88 112 113 115 116 118 129 134 j Chocolate Mould .. 146 ! Orange Mould . . . . 166 j Lemon Sponge.. .. 159 I Eatafia Mould .. .. 161 I Chocolate Ice . . . . 163 Strawberry Ice . . . . 164 Cornflour Souflee . . 183 Chocolate Custard . . 185 I Cornflour Blanc Mange 1 89 j Light Invalid Cakes 194 I Cheese Fritters. . . . 226 ' Swiss Cheese Dartois 229 BROWN & POLSONS PAISLEY FLOUR Is used in the following Recipes '■ Sausage Polls . . . . 51 Steak and Kidney Pie 52 Fig Pudding .. .. 115 Nelson Pudding .. 118