The "A1" cookery book

Baked Tomatoes.— This is a very simple but a very good way of cooking tomatoes when you want them as a vegetable. Cut off a very small piece from the stem end of the tomatoes and insert a dust of salt, cayenne, and a little bit of butter ; place the tomatoes in a dish and bake them in a moderate oven for an hour. Serve them in a vegetable dish very hot. To Boil Turnips . — Put them into boiling water salted and skimmed, and boil about twenty minutes, or longer if they are not very young. They must be pared and thrown into cold water before they are boiled. To mash them rub them through a wire sieve and put back in a saucepan to insure their being quite dry, then add some butter, salt, cayenne, and milk or cream, and continue to simmer and stir for five or six minutes till they have absorbed all the liquor. Serve very hot. To Boil Vegetable Marrow.— Peel the marrow, remove the seeds, cut it in quarters, and boil in boiling water previously salted and skimmed. Drain the pieces of marrow and serve on toast. Pour melted butter over. Stuffed Vegetable Marrow (entree). — Pound to a paste in a mortar equal parts of veal and ham or chicken ; then pass them through a sieve, and return them to the mortar. Work into the paste thus obtained a fourth of its bulk of butter, and about the same quantity of bread-crumbs with the yolks of two eggs, add 5 a teaspoon of chopped parsley, season with pepper, salt, and a small pinch of mace. Cut a moderate-sized vegetable marrow in half lengthways and scoop out the seeds, fill each half with the stuffing, place the halves together, and wrap up the vegetable marrow in buttered paper and tie with tape, put it in a deep buttered tin or a pie-dish, and cover with another dish ; bake in the oven for an hour ; take it carefully out of the paper, put in a silver dish, and pour clear gravy or tomato sauce over it. Anchovy Sauce. — Make some melted butter according to the recipe given for it (page 87), and add just before serving sufficient anchovy sauce to colour and flavour it. Apple Sauce. — Six apples, b ox. butter, t ox. sugar. Peel the apples, slice and put them in a saucepan with a tablespoon of water ; cover the pan, and set it over a moderate fire till the apples are soft, then beat the apples to a pulp, add the butter and sugar, and boil up. Apricot Sauce. — This can be made with bottled or tinned apricots. They must be put in an enamel saucepan and allowed to simmer, with the juice and sugar to taste, till they are quite soft. Pass through a hair sieve, and add a little lemon juice or brandy. Serve very hot. Arrowroot Sauce. — 1 dessert-spoon arrowroot, £ pint of water, flavouring of wine or brand)’. Mix very smoothly the arrowroot with a little cold water, then pour three quarters of a pint of water boiling over it, stirring all the time. Put in the wine or brandy and a pinch of sugar, and it is ready to use. Bread Sauce. — 4 oz. bread-crumbs, a small onion, 1 blade mace, 2 oz. butter, 1 pint milk, salt. Put the milk on to boil with the onion and mace, take them out and stir in the breadcrumbs ; season with salt and pepper, and put in the butter. Boil gently, and stir till quite smooth.