cream, and beer, or white wine have been mixed. Push into oven
until the cheese is melted.
19 Ohsase Eings.— Five units cream, 5 units milk, 3 umts
butS.®BT4'etfer, th.u.add about 3 unite flour. ^ took
out into riSgs in boiling fat
and fry.
13 Chili Toast.— One unit butter, 2 units yolk of egg, 3 units
of cieam, four ^reen chillies chopped, two
unit tomato conserve. Mix gently over a slow fiie till neaily set.
Spread on buttered toast and serve hot.
14 Craiffie Toast.— Three large tomatoes, skin and slice into
a faring Jm^ltb l Slit of butter.'* Fry well, add .1
oream,^i unit IVorcester sauce, J unit wnon jume, salt, black
pepp, Ind at the very last 2 unite yolk of egg. Spread very bet
on buttered toast.
15 Creams.— Quite a variety of creams can be made for cold
savouries by taking any quantity of whipped cream X^Silhi^up
with puree of anchovy, game, sardines, prawns, &c., and piling i
on croustades decorated with tomatoes, cucumber, occ.
16. Devilled Biscuits.— Soak captain’s biscuits in warm melted
butter and grill. Then spread with a mixture of ^ unit anchovy
saiice,'l of chutney, i of lemon juice, i of French mustard, a little
salt. Grill again, and serve very hot.
17 Fried Custards.— One unit cheese mixed with 4 units of eggs
and 3 units of cream✪ Chili Toast. Butter some little bomb moulds very well,
pour in the mixture, set in a baking tin in boiling water halt-way
up the moulds, and hake in a very moderate oven for ten minutes.
When cold remove from moulds, egg, crumh, and fry. these cus-
tards may be made of many things. They are excellent with halt
anchovy puree and half cream, or with tomatoes.
18. Ham Toast.— Four units finely minced ham, 2 of thick
cream, 1 of yolk of egg. Red pepper✪ Ham Toast. Stir over the fire. Serve on
rounds of fried toast very hot.
19. Hunters’ Sandwiches. — Cut from a stale loaf thin slices of
bread and half toast them. Lay on one bit a slice of cooked ham,
on the other a thin slice of cheese. Press together tightly, turn
most carefully to oblongs about one and a half inches by thiee
inches, and fry in half an inch of boiling butter or oil✪ Hunters’ Sandwiches. Dry in the
oven, and serve.
28o
The Complete Indian
kidney -K 'i-er „n
dii^ftlf™ >» I”dia bv being
aiessea Mith eggs. Hie following is the Italian recioe • Roil in
uniats of macaroni in 120 units of boiling water with 1 unit of oil snmA
salt, and a clove of garlic stuck with two cloUs ItZ] takoh ®
si?£3H
and serve. Macaronfas usually sellt to'Se^
spnukled over with fried bread-crumbs and grated cheese" A wel-
come change may be made by substituting weak broth for the milk
it
geUiiig out marrow in the usual fashion is unpleasant. The best
plains to break the bone when raw, take out the marrow, and cut
boilini "wnte ' ‘‘'I' strainer, and immerse in
sti 1 them drain a moment,
still holding the strainer over the hre. Shake up with the squeeze
tered tciaS'" pepper. Spread on crisp Snbut-
teied toast, and sen-e on a scalding hot-water dish.
23. Mushroom Souffle.— One unit of butter, 1 unit flour 5 of
tilHldcT"!:’!- the butter, add the cream, and boil
Page 193 · 8 recipe records on this page
Presented as published in 1898. 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
A modernized reading is not available for this page yet. You are seeing the original text.
cream, and beer, or white wine have been mixed. Push into oven
until the cheese is melted.
19 Ohsase Eings.— Five units cream, 5 units milk, 3 umts
butS.®BT4'etfer, th.u.add about 3 unite flour. ^ took
out into riSgs in boiling fat
and fry.
13 Chili Toast.— One unit butter, 2 units yolk of egg, 3 units
of cieam, four ^reen chillies chopped, two
unit tomato conserve. Mix gently over a slow fiie till neaily set.
Spread on buttered toast and serve hot.
14 Craiffie Toast.— Three large tomatoes, skin and slice into
a faring Jm^ltb l Slit of butter.'* Fry well, add .1
oream,^i unit IVorcester sauce, J unit wnon jume, salt, black
pepp, Ind at the very last 2 unite yolk of egg. Spread very bet
on buttered toast.
15 Creams.— Quite a variety of creams can be made for cold
savouries by taking any quantity of whipped cream X^Silhi^up
with puree of anchovy, game, sardines, prawns, &c., and piling i
on croustades decorated with tomatoes, cucumber, occ.
16. Devilled Biscuits.— Soak captain’s biscuits in warm melted
butter and grill. Then spread with a mixture of ^ unit anchovy
saiice,'l of chutney, i of lemon juice, i of French mustard, a little
salt. Grill again, and serve very hot.
17 Fried Custards.— One unit cheese mixed with 4 units of eggs
and 3 units of cream. Butter some little bomb moulds very well,
pour in the mixture, set in a baking tin in boiling water halt-way
up the moulds, and hake in a very moderate oven for ten minutes.
When cold remove from moulds, egg, crumh, and fry. these cus-
tards may be made of many things. They are excellent with halt
anchovy puree and half cream, or with tomatoes.
18. Ham Toast.— Four units finely minced ham, 2 of thick
cream, 1 of yolk of egg. Red pepper. Stir over the fire. Serve on
rounds of fried toast very hot.
19. Hunters’ Sandwiches. — Cut from a stale loaf thin slices of
bread and half toast them. Lay on one bit a slice of cooked ham,
on the other a thin slice of cheese. Press together tightly, turn
most carefully to oblongs about one and a half inches by thiee
inches, and fry in half an inch of boiling butter or oil. Dry in the
oven, and serve.
28o
The Complete Indian
kidney -K 'i-er „n
dii^ftlf™ >» I”dia bv being
aiessea Mith eggs. Hie following is the Italian recioe • Roil in
uniats of macaroni in 120 units of boiling water with 1 unit of oil snmA
salt, and a clove of garlic stuck with two cloUs ItZ] takoh ®
si?£3H
and serve. Macaronfas usually sellt to'Se^
spnukled over with fried bread-crumbs and grated cheese" A wel-
come change may be made by substituting weak broth for the milk
it
geUiiig out marrow in the usual fashion is unpleasant. The best
plains to break the bone when raw, take out the marrow, and cut
boilini "wnte ' ‘‘'I' strainer, and immerse in
sti 1 them drain a moment,
still holding the strainer over the hre. Shake up with the squeeze
tered tciaS'" pepper. Spread on crisp Snbut-
teied toast, and sen-e on a scalding hot-water dish.
23. Mushroom Souffle.— One unit of butter, 1 unit flour 5 of
tilHldcT"!:’!- the butter, add the cream, and boil