Domestic and economical cookery recipes

FROM THE PRE-ELECTION Med Digitized by the Internet Archive in 2016 https://archive.org/details/b2813137x ■gsy Domestic AND Economical Cookery With Special Hints on Gas Cooking. BY MISS LILLIE RICHMOND, Gold Medallist, First Class Diplomee North Midland School of Cookery. LONDON : Cartwright & Rattray Ltd., 60, Watling Street, E.C., MANCHESTER : 12, Brown Street. Price Two Shillings. { Printers : Cartwright & Rattray Ltd., London, Manchester Hyde. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. • 6 T 2 7 S 4 wJ) £ w * w In compiling this book on Cookery, I have endeavoured to suit the tastes and requirements of all classes, and earnestly hope it will meet with the approbation of the public generally. Its simplicity should make it a useful volume in every household. PREFACE. LILLIE RICHMOND. f ▲ WE have pleasure in acknowledging the courtesy of Messrs. Liebig s Extract of Meat Co. Ltd., in alloiving the reproduction of several of the illustrations appearing in their Practical Cookery Book. WITH SPECIAL HINTS ON GAS COOKING. HORS-D’(EUVRES AND SAVOURIES. No. 1. PETITES CROUTES, A LA RICHMOND. 1 oz. Butter, 2 ozs. Breadcrumbs, 1 teaspoonful Anchovy essence Bread Pepper, salt, and cayenne, a little Yolk of hard-boiled-egg Cochineal, if required Chopped parsley. Melt the butter, add to it the bread crumbs, seasoning, essence, and yolk of hard-boiled egg. Mix all into a smooth paste, which should be a pretty salmon tint. If not a good colour add a few drops of cochineal. COOKERY RECIPES, Cut a round of bread about a j of ail inch in thickness, and stamp it out into small rounds. Fry these for 1^ minutes in hot fat. Drain them upon kitchen paper. Place a teaspoonful of the anchovy mixture upon the centre of each round. Upon the top of mixture place two thin strips of the hard-boiled white of egg, crosswise. Upon centre of cross place a tiny sprig of fresh parsley. Sprinkle finely chopped parsley round base of each croute. Put small lace doyleys upon hors-d’oeuvre plates, and serve the croiites upon them. Hors-d’oeuvre and Savouries, so nearly resemble each other, in some instances, that one might very readily be served for the other. No. 2. ANCHOVY CROUTES. Anchovy fillets Pepper, salt, and cayenne Two hard-boiled eggs Coral butter Some small fried croiites of bread Cut the croiites of bread into oval shapes a little larger than the slices of hard-boiled eggs, which should be cut thinly lengthwise. Place a slice of egg upon each croitte. Remove the bones from the anchovies, and roll each fillet. Place two rolled fillets upon each croute, then decorate nicely with coral, or anchovy butter, passed through a fancy forcing pipe. No. 3. CAVIAR SUR CROUTES Small rounds of fried or toasted bread Caviar Warm the caviar in the oven, spread the bread with it, and sprinkle over a little dried and powdered lobster coral, or coraline pepper. Dust with pepper, if using lobster coral, and serve. No. 4. CAVIAR CANASSES. Proceed as in preceding recipe, using cold caviar, and cold fried crofttes of bread. Decorate with coraline pepper, and the hard-boiled yolk and white of an egg, rubbed through a sieve. No. 5. OLIVES FARCIES AUX ANCHOIS. Take some olive farcies ( see Garnishes); serve them in little glass dishes, or in the following manner