The handy dictionary of cookery

Add enough of flour, say quarter of a pound, to make the mixture stiff enough to get it out of the bowl. Then work it about on the board a little. Cut it into eight little lumps ; roll into a kind of egg shape Lay them on floured tins. Snip the galette round with scissors. Put them in a warm place ; cover with paper for an hour. Brush over with yolk of an egg before putting into the oven. When half ready take out and dust over with castor sugar. Finish baking. French Loaf. Cream one ounce of German yeast with half a teaspoonful of salt ; beat up the white of an egg to a stiff froth on a plate. Melt one ounce of butter in half a pint of milk. Put into a basin a pound and a half of flour. Strain the yeast in the centre ; add the white of egg and the milk and butter, just new milk warm. Mix well. Set to rise one and a half hours. Form into cottage loaves. Set to prove fifteen minutes. Bake in a hot oven. French Rice Pudding*. Put into a pan one pint of milk, allow it to boil ; sprinkle in a quarter of a pound of ground rice, boil till thick ; remove it from the fire ; stir in two ounces of sugar and two ounces of butter. Beat well the yolks of three eggs, add them when the mixture is cool, also the finely chopped rind of a lemon ; butter a dish and sprinkle over some brown bread crumbs. Add lastly the well-whisked whites of eggs, pour into a greased dish, and bake one hour in a moderate oven. French Salad. It would be difficult to particularise a French salad. It is composed of a variety of different things, such as cooked beans, potatoes, cauliflower, celery, &c. The greater variety in green food the better the salad is. Take some freshlycut lettuce, endive, mustard, and cress ; wash them well, put them in a clean dry towel, shake them well ; arrange them tastily round a salad bowl, then a layer of cooked vegetables cut into slices ; more green food, finely chopped chillies, anchovies, and aspic jelly. Make a sauce as follows : — Put into a basin the yolks of three eggs, a teaspoonful of made mustard, a quarter of a teaspoonful of sugar, half a teaspoonful of salt, a very little cayenne pepper, and drop by drop add a quarter of a pint of salad oil, stirring very carefully one way with a wooden spoon ; and a tablespoonful of tarragon vinegar. Pour the sauce over and serve some in a salad sauce bottle. Friars’ Omelet. Peel, core, and slice four apples; put them into a pan with a tablespoonful of sugar, the juice of half a lemon, and one ounce of butter; cook them over the fire until they are soft, then pass them through a sieve, allow it to get quite cool, then add the yolks of three eggs. Put four whites upon a clean dry plate, add a tiny pinch of sugar ; take a dry knife and whip them up to stiff froth, mix them very lightly to the apple mixture. Melt in an omelet pan one ounce of butter, pour in the mixture, move the pan gently round until it is set round the edges ; fold it in half across the pan with a knife that will bend, turn it back again for a second or two, then place it on a hot dish and serve very quickly. Friar Tuck Soup. Beat up an egg and put it into a soup tureen ; pour over it some boiling clear soup {see Clear Soup) ; stir briskly and serve hot. Fricassee of Cold Roast Beef.