Cookery book and general axioms for plain cookery

Method : — Mix the cornflour to a smooth paste with a little cold milk, put the rest of the milk into a very clean saucepan, when it boils stir in the cornflour, add the sugar and boil a few minutes. Beat the egg in a basin, and pour the cornflour gradually on to it, stirring well all the time. Then leave it to cool, stirring occasionally to prevent a skin forming on the top. N.B. — (1) If wanted thicker, the quantity of cornflour should be increased, and if a little flavouring is wanted, rub the sugar on an orange or lemon, or a small piece of cinnamon can be boiled with it, and afterwards taken out, or a little nutmeg may be grated on the top when it is ready for serving. (2) One egg will do very nicely for a pint of custard when it is wanted for a family. (3) The hot cornflour poured on to the egg cooks it quite enough. ROAST VEAL. Ingredients : — Breast of veal. Forcemeat. Method : — Bone the meat, spread a layer of forcemeat over (page 89), roll and tie it with a fine string, and bake or roast according to “ Axioms ” 5. Make a stock with the bones for the gravy. This is very good served with Bread Sauce. BREAD SAUCE. Ingredients : — j lb. stale bread. 1 pint milk. 1 large onion. 4 cloves. 6 peppercorns. Pepper and salt to taste. A little nutmeg. Method : — Cut the bread in thin slices, take off the crusts and put it in a basin. Put the milk in a saucepan, with the onion stuck with cloves and the peppercorns; when it boils, pour it, over the bread in the basin, cover with a plate, put it by theside of the fire to keep quite hot for about one hour. Then, take out the onions and peppercorns, beat the bread until quite smooth, add pepper and salt to taste, and a very little grated nutmeg. N.B. — If liked, 1 oz. of butter can be added, and it is a great improvement. Ingredients RICE BUNS. -u I : — -I lb. ground rice. , , , 5 lb. fiour. S ozs. castor sugar, or to taste. 1 lb. butter, or 6 oz. if preferred. 2 large eggs or 3 small ones. 1 small teaspoonful baking powder. A few drops of essence of lemon, or grated lemon rind to taste. A little milk, if required. ( Method: — Cream the butter and sugar, beat the eggs and add them with the other ingredients (except the baking powder and flavouring) by degrees, beating all the time. Be careful in adding the flavouring, put the baking powder in last thin-, beat well again, and then half fill greased patty pans with the mixture, and bake in a hot oven about £ hour. TEA-CUP PUDDING. Ingredients : — 1 heaped dessert-spoonful cornflour. 1 teaspoonful sugar. A few grains of salt. | pint milk. 1 egg. A little butter. Method : — Mix the cornflour smooth with a little of the milk, add the rest of the milk, sugar and salt, put this into a saucepan and stir it over the fire about 5 minutes. Beat the egg, add it to the mixture, and mix well ; pour it into a greased cup, cover with greased paper, and steam slowly J hour. Let it stand 5 minutes before turning it out. INVALIDS’ CAKE. Ingredients 3 large or 4 small eggs. The weight of three in castor sugar and flour. 1 teaspoonful baking powder. Method : — Line a cake tin with buttered paper. Beat the '■eggs and sugar until thick and nearly white, then stir the flour in very lightly ; add the baking powder last, put it at • once into the tin, and bake about £ hour.