Cookery book and general axioms for plain cookery

„ 12 Haricot Soup. Treacle Tart. Salad. (14-21.) „ 13 Curried Meat — Boiled Rice. Oatmeal Buns. (11.) „ 14 Savoury Batter. Hominy or Semolina Blanc- Mange. Stewed Fruit. (20.) „ 15 Savoury Hominy or Macaroni. Soda Buns. (13.) „ 16 Exeter Stew. Swiss Pudding. (27.) „ 17 Fried Chops or Steaks. Apple Sauce. Steamed Semolina Pudding. Jam or Marmalade Sauce. (28.) „ 18 Fish Pie. Dr. Johnson’s Pudding. Cornflour Custard. (26.) „ 19 * Roast Veal. Bread Sauce. Rice Buns. (5.) „ 20 Invalid Cookery. — Invalids’ Pudding. Teacup Pudding. Invalids’ Cake or Diet Bread. Hominy or Semolina Porridge. (17.) * When a fowl or rabbit can be disposed of, they can be substituted for veal, and the trussing in either case would be a useful lesson. Reserve Dishes. Seaso7i Dishes. 1. Savoury Pudding 2. Vegetable Marrow or 1 . SteamedV egetable Marrow 2. Stuffed and Baked do. do. 3. Stewed Tomatoes 4. Pickled Onions 5. Preserve 6. Good Plum Pudding Carrot Soup 3. Beef Olives 4. Stewed Steak 5. Fruit Cake 6. Bran Tea 7. Toast Water 1. The Syllabus for the second course of lessons is composed of entirely different dishes from the first ; they illustrate the same principles, but are somewhat of a more advanced character. 2. The “Axioms ” being formulated specially for Course I., do not apply so directly in every case. 3. The plan of teaching is exactly the same as for Course I., which has been proved to be more interesting and advantageous than the old plan of no demonstration, and the same dishes of the first course repeated. \ RECEIPTS. STEAMED FISH FOR AN INVALID. Ingredients : — 1 whiting, plaice, or sole. A little butter. Salt to taste. Saucepan of boiling water. Lemon juice (if liked). Method : — Butter two plates well, fillet the fish, and lay it on one of them, sprinkle a little salt over it and cover with the other plate. Then steam it over the saucepan of boiling water from 15 to 20 minutes, according to the thickness of the fillets. N.B. — (1) A sprinkling of lemon juice is a great improvement, when the invalid can take it. (2) Any white fish can be done in this way. INVALIDS’ JELLY. Ingredients : — j oz. gelatine. 3 oz. lump sugar (or to taste). 1 egg. pint- cold water. i „ orange juice, or lemon juice (to taste). Method : — Soak the gelatine in the water about 20 minutes. Rub the sugar on the oranges or lemons to extract the colour and flavour, taking care not to rub to the white pith, or the jelly will be bitter. Put the sugar, gelatine and water into a very clean saucepan, and stir it over a slow heat until quite dissolved. Then add the juice (strained), let it just get hot, remove it from the fire, have the egg ready beaten in a basin, pour the jelly over it graduady, stirring well. Let it cool, stirring a few times to mix it thoroughly with the egg ■ pour it into a wet mould, and when quite set turn it out, or serve it piled roughly in a glass dish. N.B. — As the £ pint of lemon juice is too strong, and there must be the full \ pint of liquid, the quantity of water must be increased accordingly. TO MAKE A CUP OF ARROWROOT OR CORNFLOUR. Ingredients : — 1 teaspoonful of arrowroot or cornflour. a pint boiling water or milk (about a breakfastcupful). Sugar to taste. A very small pinch of salt.