1. Put the milk, butter, sugar, and salt into a stew-
pan over the fire. 2. As soon as the contents boil,
withdraw the stewpan, and add the flour gradually.
3. Stir the whole well together with a wooden spoon |
over the fire until it becomes a thick paste. 4. Add
the flavouring and one egg, and mix thoroughly. 5.
Add the other 2 eggs, and mix again. 6. Have a sauce-
pan three parts full of hot fat. Drop pieces of the paste
into the fat about the size of a pigeon’s egg. 7. Turn
them about continually in the fat till they are more
than double the size : when done they should be
hollow balls, about the size of an orange. Dish them
up in pyramid shape, and sprinkle castor sugar over
them. If preferred the underside can be opened with a
knife and a little preserve inserted. The next day they
may be served cold for luncheon, cut in half, and the
hollow of each filled with whipped cream of two colours.
SALADS.
Salads are a very simple and harmless luxury, and in
summer they make an agreeable addition to our ordi-
nary food ; if the vegetables are fresh and eaten with
plenty of oil, salads are rarely unwholesome. In this
country we are perfect savages in the making of salads.
Salads.
285
The sauce is often served up in a bottle, and the flabby
wet vegetables are heaped up on a dish. A salad
properly prepared should be one of the most attrac-
tive and elegant dishes on the table. There are
several things necessary to secure good salads, and
their variety is only limited by the ingenuity of the
cook. The essential conditions of a salad are a good
mayonaise sauce, young, fresh vegetables, freed from
moisture, in a clean cloth. Young ladies in the
country, where they have an abundance and variety
of vegetables, might render a national service if they
would turn a little attention to mixing salads as well
as to croquet and skating rinks. If you wish to
preserve the crispness and flavour of green vegetables
for salads they should be gathered either early in the
morning or late in the evening, and put in a cool
damp place. To soak green vegetables in water to
keep them fresh, or to keep up their appearance of
freshness, is a mistake. Lettuce, which is the chief
thing in most green salads, should be young; old
leaves are too strong for a delicate salad; and if
possible lettuce should never be washed or cut with
a steel knife, but wiped with a clean cloth, the best
way is to break the lettuce into the bowl, or to
cut it with a silver knife. If you must wash the
vegetables do it quickly, and thoroughly dry them in
a clean cloth before putting into the salad bowl. A
salad should never be prepared till it is wanted. A
variety of vegetables may be used according to taste,
but the fewer the better ; cress is often too thready to
be used agreeably ; the chief vegetables are lettuce,
endive, radishes, onions, basil, mustard, watercress,
Bucbnaster s Cookery.
2S6
Page 125
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Put the milk, butter, sugar, and salt into a stewpan over the fire. 2. As soon as the contents boil, withdraw the stewpan, and add the flour gradually.
3. Stir the whole well together with a wooden spoon | over the fire until it becomes a thick paste. 4. Add the flavouring and one egg, and mix thoroughly. 5. Add the other 2 eggs, and mix again. 6. Have a saucepan three parts full of hot fat. Drop pieces of the paste into the fat about the size of a pigeon’s egg. 7. Turn them about continually in the fat till they are more than double the size : when done they should be hollow balls, about the size of an orange. Dish them up in pyramid shape, and sprinkle castor sugar over them. If preferred the underside can be opened with a knife and a little preserve inserted. The next day they may be served cold for luncheon, cut in half, and the hollow of each filled with whipped cream of two colours.
SALADS.
Salads are a very simple and harmless luxury, and in summer they make an agreeable addition to our ordinary food ; if the vegetables are fresh and eaten with plenty of oil, salads are rarely unwholesome. In this country we are perfect savages in the making of salads.
Salads.
The sauce is often served up in a bottle, and the flabby wet vegetables are heaped up on a dish. A salad properly prepared should be one of the most attractive and elegant dishes on the table. There are several things necessary to secure good salads, and their variety is only limited by the ingenuity of the cook. The essential conditions of a salad are a good mayonaise sauce, young, fresh vegetables, freed from moisture, in a clean cloth. Young ladies in the country, where they have an abundance and variety of vegetables, might render a national service if they would turn a little attention to mixing salads as well as to croquet and skating rinks. If you wish to preserve the crispness and flavour of green vegetables for salads they should be gathered either early in the morning or late in the evening, and put in a cool damp place. To soak green vegetables in water to keep them fresh, or to keep up their appearance of freshness, is a mistake. Lettuce, which is the chief thing in most green salads, should be young; old leaves are too strong for a delicate salad; and if possible lettuce should never be washed or cut with a steel knife, but wiped with a clean cloth, the best way is to break the lettuce into the bowl, or to cut it with a silver knife. If you must wash the vegetables do it quickly, and thoroughly dry them in a clean cloth before putting into the salad bowl. A salad should never be prepared till it is wanted. A variety of vegetables may be used according to taste, but the fewer the better ; cress is often too thready to be used agreeably ; the chief vegetables are lettuce, endive, radishes, onions, basil, mustard, watercress,
Bucbnaster s Cookery.
2S6