Cookery book and general axioms for plain cookery

The flavour and the colour of the apples is much better when they are cooked in a covered jar or basin in the oven. STEAMED SEMOLINA PUDDING. Ingredients : — 3 oz. semolina. 1 pint milk. 1 or 2 eggs. 1 oz. sugar, or to taste. Grated lemon rind or any flavouring to taste. A pinch of salt. Method : — Grease a mould or basin and a piece of kitchen paper. Heat the milk in a saucepan, sprinkle the semolina into it, stir until it boils, add the sugar, flavouring, and salt, and simmer until it thickens a little. Separate the eggs, allow the semolina to cool a little, then beat the yolks in ; beat the whites to a stiff froth, stir lightly in, pour it into the mould, cover with the paper and steam 1 hour. Turn it out and serve with Jam or Marmalade Sauce. JAM OR MARMALADE SAUCE. Ingredients : — 1 tablespoonful jam or marmalade. 1 gill water. 1 oz. white sugar. Method: — Put the preserve, water and sugar into a small saucepan, and simmer gently uncovered until it becomes a rather thick syrup. Then strain it and pour round the pudding. N.B. — A few drops of cochineal improves the colour if jam is used. -A few drops of cochineal improves the colour if jam FISH PIE. Ingredients : — 2 lbs. of any fresh fish. 2 tablespoonfuls browned bread crumbs or raspings. 2 tablespoonfuls chopped parsley. Salt and pepper. Short or flaky paste. Method : — Wash, dry, and cut the fish into nice pieces, and stew the fins in a little cold water and salt for gravy. Put the fish in a pie-dish in layers, sprinkling each layer with salt, pepper, parsley, and the browned crumbs. Pour in the gravy, let it cool, then cover with paste in the usual way and bake in a hot oven about J hour. N.B. — When white fish is used, an egg beaten up with the gravy is liked, though it is not necessary. Oily fish is quite rich enough without. DR. , JOHNSON’S PUDDING. Ingredients'. — Stale bread (that can be sliced). 1 lb. rhubarb, or any juicy fruit. 1 pint cold water. J lb. sugar, or to taste. Method : — Wipe and cut up the rhubarb, or pick the fruit used, and stew it with the water and sugar until it is quite soft. Slice the bread very thinly, pare off the crust from a few pieces to line a mould or basin, putting it on a large plate or dish, then fill up the mould with layers of bread and fruit (while hot), using up the crusts which have been cut off and all pieces and crumbs. Put a plate on the top and press it well down, leaving it until cold with a heavy weight upon it ; remove the plate a few times to pour the syrup in which has been pressed from it. When quite cold, turn it out and serve with milk or custard. N.B. — (1) This is a very cheap wholesome pudding, and is very useful in hot weather (as it can be made the day before) and good for those who cannot take pastry. (2) When rhubarb is used, a little whole ginger stewed Avitli it, and then taken out, is an improvement ; or a little thin lemon or orange rind can be used. A dark-coloured fruit makes the prettiest pudding, but a few drops of cochineal improve the colour of the rhubarb, or the custard can be poured over it if it looks insipid. (3) Fresh bread or the slices cut thickly will quite spoil it. (4) In winter apples and prunes can be used, but the Apple Syrup (page 34) should be made. BOILED CORNFLOUR CUSTARD. Ingredients : — 1 teaspoonful cornflour. s Jr pint milk. 1 oz. lump sugar.