Put into a basin half a pound of bread crumbs, half a pound
of flour, half a pound of finely chopped beef suet, half a
pound of sugar, half a pound of well-cleansed currants, half
a pound of raisins, one teaspoonful of ground ginger, one
teaspoonful of ground cinnamon, a quarter of a pound of
candied peel, the rind of one lemon grated, half a teaspoonful
Plaice Stuffed and Baked.
fish.
Plum Pudding*, Chjpistmas.
DOMESTIC COOKERY.
133
of grated nutmeg, half a teaspoonful of baking-powder.
Mix all very carefully together, then add four well-beaten
eggs, and a quarter of a pint of milk. When the pudding
is thoroughly mixed, pour it into a quart mould well
buttered j cover the top either with a lid, greased paper, or
a cloth ; place it in a pan of boiling water, and boil it six
hours. Serve with a good sweet sauce or not, according
to taste.
Porridg’e.
This excellent food may be prepared in a variety of ways,
but if it is being made for any one employed in the open
air, it should be put into boiling water or milk and boiled
ten minutes, stirring frequently to prevent burning. If pre-
pared for delicate persons who cannot take much outdoor
exercise, it should be put on in cold water or milk and boiled
two hours. When used for breakfast it should be soaked in
water or milk all night.
Potato Cheese-Cakes.
Take six ounces of boiled potatoes, pass them through a
sieve ; then mix with them four ounces of candied peel finely
cut up, four ounces of sugar, four ounces of butter, and two
tablespoonfuls of cream. Blend all well together. Line some
patty-pans with flaky crust, cut them evenly round the edges,
put in some of the potato mixture, and bake in a hot oven
fifteen minutes.
Potato Chips and Ribbons.
Peel some potatoes very thinly, because the best part is
close to the outside. Cut some into narrow strips, and cut
some round and round the potato in the form of ribbons,
Wipe them all dry in a clean cloth. Fry them in hot fat a
golden colour.
Note. — The fat should not be quite so hot as for other
things, as the potatoes are raw, and need not only browning
but cooking.
134
DOMESTIC COOKERY.
Potato Croquettes.
Take half a pound of mashed potato ; mix with it half
an ounce of butter, the yolk of one egg, a tablespoonful of
milk. Beat all well together with a quarter of a teaspoonful
of salt, a pinch of pepper over the fire until the heat of the
potato dries the egg. Form into balls with a little flour on
the hand j brush over with the beaten white ; toss in bread
crumbs ; fry in hot fat.
Potato Pie.
This is only made with cooked meat. Cut up cold meat
in a sloping way, with, not against, the grain. Fry a sliced
onion brown. Strain off fat ; add a little second stock, or
broth j a tablespoonful of flour and Flarvey’s sauce ; bring to
the boil, but do not allow it to boil after the meat is stirred
in. Let the mixture cool a little to let the steam off. Mash
some cold potatoes (cooked); add a little butter and milk.
Lay them on the top of the meat ; score across with a knife ;
put into the oven. This is ready as soon as it is browned,
ie., in about ten minutes. If washed over with a little milk
it is more shining.
Potato Pudding*. ✪ Plaice Stuffed and Baked
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Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Put into a basin half a pound of bread crumbs, half a pound
of flour, half a pound of finely chopped beef suet, half a
pound of sugar, half a pound of well-cleansed currants, half
a pound of raisins, one teaspoonful of ground ginger, one
teaspoonful of ground cinnamon, a quarter of a pound of
candied peel, the rind of one lemon grated, half a teaspoonful
Plaice Stuffed and Baked.
fish.
Plum Pudding*, Chjpistmas.
DOMESTIC COOKERY.
133
of grated nutmeg, half a teaspoonful of baking-powder.
Mix all very carefully together, then add four well-beaten
eggs, and a quarter of a pint of milk. When the pudding
is thoroughly mixed, pour it into a quart mould well
buttered j cover the top either with a lid, greased paper, or
a cloth ; place it in a pan of boiling water, and boil it six
hours. Serve with a good sweet sauce or not, according
to taste.
Porridg’e.
This excellent food may be prepared in a variety of ways,
but if it is being made for any one employed in the open
air, it should be put into boiling water or milk and boiled
ten minutes, stirring frequently to prevent burning. If pre-
pared for delicate persons who cannot take much outdoor
exercise, it should be put on in cold water or milk and boiled
two hours. When used for breakfast it should be soaked in
water or milk all night.
Potato Cheese-Cakes.
Take six ounces of boiled potatoes, pass them through a
sieve ; then mix with them four ounces of candied peel finely
cut up, four ounces of sugar, four ounces of butter, and two
tablespoonfuls of cream. Blend all well together. Line some
patty-pans with flaky crust, cut them evenly round the edges,
put in some of the potato mixture, and bake in a hot oven
fifteen minutes.
Potato Chips and Ribbons.
Peel some potatoes very thinly, because the best part is
close to the outside. Cut some into narrow strips, and cut
some round and round the potato in the form of ribbons,
Wipe them all dry in a clean cloth. Fry them in hot fat a
golden colour.
Note. — The fat should not be quite so hot as for other
things, as the potatoes are raw, and need not only browning
but cooking.
134
DOMESTIC COOKERY.
Potato Croquettes.
Take half a pound of mashed potato ; mix with it half
an ounce of butter, the yolk of one egg, a tablespoonful of
milk. Beat all well together with a quarter of a teaspoonful
of salt, a pinch of pepper over the fire until the heat of the
potato dries the egg. Form into balls with a little flour on
the hand j brush over with the beaten white ; toss in bread
crumbs ; fry in hot fat.
Potato Pie.
This is only made with cooked meat. Cut up cold meat
in a sloping way, with, not against, the grain. Fry a sliced
onion brown. Strain off fat ; add a little second stock, or
broth j a tablespoonful of flour and Flarvey’s sauce ; bring to
the boil, but do not allow it to boil after the meat is stirred
in. Let the mixture cool a little to let the steam off. Mash
some cold potatoes (cooked); add a little butter and milk.
Lay them on the top of the meat ; score across with a knife ;
put into the oven. This is ready as soon as it is browned,
ie., in about ten minutes. If washed over with a little milk
it is more shining.
Potato Pudding*.