Cookery book and general axioms for plain cookery

Method : — Mix the flour and salt, then rub the lard into it. Dissolve the yeast with the sugar, add to it f- pint of the warm milk, pour it into the centre of the flour, mix it slightly, sprinkle a little dry flour over the top, and let it stand in a warm place for 1 hour to rise. Then knead it well, adding the rest of the warm milk, with the baking powder, and set it to rise another hour. Then divide into 10 portions, roll each into a round cake, put them on warm floured tins before the fire for hour to rise. Bake in a quick oven from ^ to i hour. HARICOT SOUP. Ingredients : — 1 pint beans. 2 large onions (scalded or parboiled). 1 large carrot. 1 small turnip. 2 quarts water. \ oz. dripping. Salt and pepper to taste. \ pint milk (if liked). Method : — Soak and drain the beans according to “ Axioms,” 21 , then put them into a saucepan with the cold water and dripping. Cut the vegetables into very small pieces; when the soup boils put them in, and simmer from 2 to 4 hours, or until quite soft. Then strain the soup through a wire sieve or colander into a bowl, and rub the vegetables through with a wooden bowl. Season to taste, pour it back into the pan to get hot, and serve with squares of toast. If the milk is used it should be added with the seasoning. TREACLE TART. Ingredients : — Short or flaky paste. lb. treacle or 2 tablespoonfuls (warm). 2 tablespoonfuls bread crumbs, teaspoonful ginger, or to taste. Method : — Cover a tartlet tin or old plate with paste, spread the treacle over the centre, mix the crumbs and ginger together, and cover the treacle with them. Trim the edges, and bake in a hot oven about twenty minutes. N.B. — (1) This can be made more substantial by putting on a covering of paste. (2) When the centre of paste is covered with any mixture it is much lighter baked on tin than ware. WINTER SALAD. Ingredients : — 1 medium-sized beet-root or carrot (cooked and sliced). 3 strips celery. 3 small potatoes (cooked and sliced or passed through a sieve). 1 bunch water-cress when obtainable. 1 tablespoonful onion or parsley, chopped finely. 1 hard-boiled egg. 2 tablespoonfuls pure olive oil. 1 tablespoonful tarragon or plain vinegar. \ teaspoonful made mustard, i „ sugar. \ „ salt. A little pepper. Method : — Peel the beet-root after cooking (care should be taken not to pierce the skin before cooking, or it will lose its colour). Wash, dry, and slice the celery. Wash and dry the cress lightly ; separate it into sprigs, cutting off the thick stalks. Mix carefully all the vegetables (except the onion and parsley) in the centre of a dish or bowl. Sauce : — Separate the white from the yolk of the egg and chop the white finely. Rub the yolk, sugar, salt, pepper and mustard smoothly together with a wooden spoon, stir in the oil and vinegar gradually, and add the onion or parsley. Pour this over the salad and sprinkle the chopped white of egg on the top. Almost any vegetable may be used in a winter salad. A CURRY OF COLD MEAT. Ingredients : — 1 lb. pieces cold meat. | pint stock or water. 1 tablespoonful flour. 1 dessert-spoonful curry powder. 1 small sour apple or green gooseberries, rhubarb. 1 small onion (scalded). 2 oz. dripping. Salt.