Note. — It may be used after it has been made six weeks, but it is all the better for being kept longer. Indian Cutlets. Take seven or nine cutlets for a good-sized dish. Cut from the back ribs ; trim them neatly ; scrape the bone quite clean about an inch from the top. Rub each one over with lemon juice, then sprinkle over a little curry powder ; brush them all over with a beaten egg ; toss them in a sheet of paper containing breadcrumbs. Put two ounces of butter in a pan. When it is melted and quite hot, fry the cutlets on both sides from seven to ten minutes. Place in the DOMESTIC COOKERY. 97 centre of a hot dish a mould of rice. Arrange the cutlets neatly round the mould, and pour over the following sauce : — Put into a saucepan one ounce of butter. When it is melted add two apples, peeled, cored, and finely chopped; also two onions prepared and chopped. Cook these till soft. Next add the juice of half a lemon, a tea- spoonful of chutney, a dessertspoonful of cocoa-nut, a dessertspoonful of curry powder, a tablespoonful of rice flour. Rub all through a sieve ; put the pulp into a pan ; add to it a quarter of a pint of cream. Stir till thick, and serve hot. Invalid’s Fruit Tart. Grease a small pie dish and put into it some cooked apples, and over them some spongecake cut into slices. Boil half a pint of milk, pour it over the beaten yolks of three eggs and a tablespoonful of sugar✪ Invalid’s Fruit Tart ; stir it over the fire till thick — do not allow it to boil, or it will curdle ; then pour this over the spongecake and apple. Whip up the whites to a stiff froth on a clean dry plate, with a tiny pinch of salt to cool them, and a clean knife ; pile them on the top of the tart ; dredge over some sugar, and place it in the oven to take a pale brown. Note. — The apples should be peeled, cored, and sliced, then cooked over the fire with a tablespoonful of sugar, the juice of half a lemon, and if the apples are dry, two table- spoonfuls of water must be added. Invalid’s Pudding*. Put into a basin three tablespoonfuls of flour, three table- spoonfuls of bread crumbs, three tablespoonfuls of sugar, three tablespoonfuls of finely chopped suet, three table- spoonfuls of milk, and two well-beaten eggs✪ Invalid’s Pudding ; mix all well together ; pour into a greased mould ; cover with a greased paper. Steam it an hour and a half {see Rules, p. 75). G 98 DOMESTIC COOKERY. Irish Stew. Take one pound of mutton. Remove every particle of fat ; cut it into neat pieces ; put it into a saucepan with pepper and salt. Skin and scald an onion ; cut it in rings ; add it. Lay over this as many whole parboiled potatoes as the saucepan will take. Pour in half a pint of cold water✪ Irish Stew, and let it simmer slowly one hour. A'oie. — The Scotch way of doing this is to cut the potatoes in slices and add more water. Italian Cream. Take one gill of thick cream, three ounces of finely powdered white sugar, the juice of one lemon✪ Italian Cream. Beat till it is thick and put into glasses. Jam.

AI-modernized reading of the original text

Note. — It may be used after it has been made six weeks, but it is all the better for being kept longer. Indian Cutlets. Take seven or nine cutlets for a good-sized dish. Cut from the back ribs ; trim them neatly ; scrape the bone quite clean about an inch from the top. Rub each one over with lemon juice, then sprinkle over a little curry powder ; brush them all over with a beaten egg ; toss them in a sheet of paper containing breadcrumbs. Put two ounces of butter in a pan. When it is melted and quite hot, fry the cutlets on both sides from seven to ten minutes. Place in the centre of a hot dish a mould of rice. Arrange the cutlets neatly round the mould, and pour over the following sauce : — Put into a saucepan one ounce of butter. When it is melted add two apples, peeled, cored, and finely chopped; also two onions prepared and chopped. Cook these till soft. Next add the juice of half a lemon, a teaspoonful of chutney, a dessertspoonful of cocoa-nut, a dessertspoonful of curry powder, a tablespoonful of rice flour. Rub all through a sieve ; put the pulp into a pan ; add to it a quarter of a pint of cream. Stir till thick, and serve hot. Invalid’s Fruit Tart. Grease a small pie dish and put into it some cooked apples, and over them some spongecake cut into slices. Boil half a pint of milk, pour it over the beaten yolks of three eggs and a tablespoonful of sugar ; stir it over the fire till thick — do not allow it to boil, or it will curdle ; then pour this over the spongecake and apple. Whip up the whites to a stiff froth on a clean dry plate, with a tiny pinch of salt to cool them, and a clean knife ; pile them on the top of the tart ; dredge over some sugar, and place it in the oven to take a pale brown. Note. — The apples should be peeled, cored, and sliced, then cooked over the fire with a tablespoonful of sugar, the juice of half a lemon, and if the apples are dry, two tablespoonfuls of water must be added. Invalid’s Pudding*. Put into a basin three tablespoonfuls of flour, three tablespoonfuls of bread crumbs, three tablespoonfuls of sugar, three tablespoonfuls of finely chopped suet, three tablespoonfuls of milk, and two well-beaten eggs ; mix all well together ; pour into a greased mould ; cover with a greased paper. Steam it an hour and a half {see Rules, p. 75). G Irish Stew. Take one pound of mutton. Remove every particle of fat ; cut it into neat pieces ; put it into a saucepan with pepper and salt. Skin and scald an onion ; cut it in rings ; add it. Lay over this as many whole parboiled potatoes as the saucepan will take. Pour in half a pint of cold water, and let it simmer slowly one hour. A'oie. — The Scotch way of doing this is to cut the potatoes in slices and add more water. Italian Cream. Take one gill of thick cream, three ounces of finely powdered white sugar, the juice of one lemon. Beat till it is thick and put into glasses. Jam.

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Invalid’s Fruit TartIndian CutletsInvalid’s PuddingIrish StewItalian CreamItalian Cream

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