When they kill a sheep on the farm one is glad to know of good recipes to use up every eatable part, and this was how she cooked sheep’s hearts. First they were well washed in hot water, and then dipped in cold to whiten them (just as one would do sheep’s brains). Then she made a well- mixed stuffing of a small cupful of bread-crumbs, and the same amount of chopped suet, one tablespoonful of finely- chopped onion, and flavoured all with thyme, sage, pepper ICED TARTS. PASTRY. SNOW PODDING Jan. and salt✪ Sheep's Hearts. With this she filled the cavities of the hearts and skewered them together. She then simmered them, in water just covering the hearts, till quite tender, for about an hour and a half, and then braised or fried them with a little butter. They were served cut into slices, and with a nice brown gravy to which she added a little tomato sauce. Iced fruit tarts. — We have to-day tried Mrs. Earle’s^ capital plan of making the crust of fruit tarts separately — and placing when cold on the pie-dish, to which it is fixed with raw white of egg. In baking the crust the shape is kept by filling the pie-dish with clean crumpled kitchen paper. The fruit is previously stewed and allowed to get cold, or, in the case of soft fruits like strawberries, the fruit is only cooked by pouring boiling syrup over it. A friend told me she had tried this way with strawberries iced, and filled in the space between fruit and crust with cream, whipped and iced, almost as much a surprise “ when the pie was opened ” as the “ four-and-twenty blackbirds ! ” Pastry. — The following recipe of my own is good — \ lb. fine flour, 2 ozs. lard, and a little salt, rubbed into the flour, then add half a cup of cold water, into which half a lemon has been squeezed, and beat it up with a large knife. Now put it on the pastry-board and roll out — not too thin — then spread lb. butter✪ Pastry on the paste and fold it up, and roll out four or five times from you, folding up each time. January 21. — Snow Pudding. — How often one requires to have a really good pudding, which can be made the day before, and will be as good cold as hot. Here is one (Mrs. Eksteen’s) worth remembering — for it is best made over- night— ^ Pot-pourri from a Surrey Garden 49 E Jan. TO KEEP BUTTER COOL Half of a 6d. packet of gelatine. The whites of 3 eggs. A small teacupful of white sugar. The juice of 3 lemons. Lemon essence✪ Snow Pudding. Cover the gelatine with cold water and let it soak for half-an-hour. Then pour over it one pint of boiling water and stir till melted, now add the sugar and stir awhile till dissolved, and then add the juice of the lemons, and a little lemon essence. Stir all together and let it set. When quite cold beat this mixture with a large fork until it looks like snow. Beat the whites of the eggs to a stiff froth and stir into the mixture. Dip a fancy porcelain mould into water and put the pudding into it — standing it in a cool place to harden. Make a rich custard of the yolks of the eggs to serve with it. (Readers of Hilda! s Where is it will remem- ber, p. 193, a similar recipe, but which, through some error, was described as being baked or boiled. I don’t know how such a mistake crept in.)

AI-modernized reading of the original text

When they kill a sheep on the farm one is glad to know of good recipes to use up every eatable part, and this was how she cooked sheep’s hearts. First they were well washed in hot water, and then dipped in cold to whiten them (just as one would do sheep’s brains). Then she made a well mixed stuffing of a small cupful of bread-crumbs, and the same amount of chopped suet, one tablespoonful of finely chopped onion, and flavoured all with thyme, sage, pepper ICED TARTS. PASTRY. SNOW PODDING Jan. and salt. With this she filled the cavities of the hearts and skewered them together. She then simmered them, in water just covering the hearts, till quite tender, for about an hour and a half, and then braised or fried them with a little butter. They were served cut into slices, and with a nice brown gravy to which she added a little tomato sauce. Iced fruit tarts. — We have today tried Mrs. Earle’s^ capital plan of making the crust of fruit tarts separately — and placing when cold on the pie-dish, to which it is fixed with raw white of egg. In baking the crust the shape is kept by filling the pie-dish with clean crumpled kitchen paper. The fruit is previously stewed and allowed to get cold, or, in the case of soft fruits like strawberries, the fruit is only cooked by pouring boiling syrup over it. A friend told me she had tried this way with strawberries iced, and filled in the space between fruit and crust with cream, whipped and iced, almost as much a surprise “ when the pie was opened ” as the “ four-and-twenty blackbirds ! ” Pastry. — The following recipe of my own is good — \ lb. fine flour, 2 ozs. lard, and a little salt, rubbed into the flour, then add half a cup of cold water, into which half a lemon has been squeezed, and beat it up with a large knife. Now put it on the pastry-board and roll out — not too thin — then spread lb. butter on the paste and fold it up, and roll out four or five times from you, folding up each time. January 21. — Snow Pudding. — How often one requires to have a really good pudding, which can be made the day before, and will be as good cold as hot. Here is one (Mrs. Eksteen’s) worth remembering — for it is best made overnight— ^ Pot-pourri from a Surrey Garden E Jan. TO KEEP BUTTER COOL Half of a 6d. packet of gelatine. The whites of 3 eggs. A small teacupful of white sugar. The juice of 3 lemons. Lemon essence. Cover the gelatine with cold water and let it soak for half-an-hour. Then pour over it one pint of boiling water and stir till melted, now add the sugar and stir awhile till dissolved, and then add the juice of the lemons, and a little lemon essence. Stir all together and let it set. When quite cold beat this mixture with a large fork until it looks like snow. Beat the whites of the eggs to a stiff froth and stir into the mixture. Dip a fancy porcelain mould into water and put the pudding into it — standing it in a cool place to harden. Make a rich custard of the yolks of the eggs to serve with it. (Readers of Hilda! s Where is it will remember, p. 193, a similar recipe, but which, through some error, was described as being baked or boiled. I don’t know how such a mistake crept in.)

Records on this page

Sheep's HeartsPastrySnow Pudding

Hilda's diary of a Cape housekeeper