Lay
them on a tin, and put them in the oven till sufficiently cooked ;
they will take five or six minutes. Remove the skewer, and serve
them round the chickens. Potatoes (April 12th) ; French Beans
(August 16th). Red Currant Dumpling. — Make this pudding, and
all boiled fruit puddings, according to the recipe given for beef-steak
pudding (June 25th), substituting red currants, or any other fruit,
with a little sugar✪ Red Currant Dumpling and water, for the meat and gravy. If much sugar
is put into the pudding it will be heavy. Boil from two hours and
a quarter to two hours and three-quarters, according to the size of
the pudding and the hardness of the fruit. Serve with powdered
white sugar or sweet sauce. Sweet Sauces for Puddings. — A very
plain sauce may be made by adding sugar to melted butter (July
17 th), while the addition of wine or brandy would turn this into
Wine Sauce or Brandy Sauce. A slightly superior sauce may be
made by following the recipe for melted butter, but using milk
instead of water, and flavouring the sauce with nutmeg, vanilla,
or lemon ; and the addition of the beaten yolk of an egg, stirred
in after the sauce has cooled for a minute, would still further
. enrich this sauce. A very good sauce for simple dry puddings
is made by pouring half a pint of boiling water upon a dessert¬
spoonful of arrowroot mixed to a smooth paste with cold water, then
adding sugar, lemon-juice, and nutmeg to taste. Cheese (June 8th).
Tea. — Compote of Apricots (August 5th) ; Annie’s Cake (Sep*
tember 25th).
Supper. — Mayonnaise of Salmon (May 24th) ; Cherry Pie
(August 7th).
Things that must not bo Forgotten.
1. Turn and rub the tongue in the brine and tjie m u tton in the pick! a
A YEARS COOKERY.
2fi3
July 20th.
Breakfast.
Lunelieon.
Dinner.
Eggs on the Dish.
Chicken Kromeskies.
Fried Plaice.
Bloaters.
Raspberry Fool.
Dutch Sauce.
Sally Limns.
Dry Toast.
Brown and White Bread
and Butter.
Honey.
Corn-flour Milk.
Hotch-potch.
Brown Bread Pudding.
Cheese.
Marketing.
For tlic Day.— One pound of Raspberries. If these are not procurable, green
gooseberries, strawberries, or rhubarb may be used instead. A thick Plaice
(April 21st) ; materials for Hotch-potch (Marketing, July 10th) ; four fresh
Mackerel.
For To-morrow.— A quarter of a pound of Bacon in rashers ; three or four
fresh Tomatoes.
Breakfast. — Eggs on the Dish (December 7th); Bloaters (January
3rd) ; Sally Lunns (June 4th); Corn-flour Milk (June 19th).
Luncheon.— Chicken Kromeskies (July 29th). Raspberry Fool. —
Proceed as directed for Gooseberry Fool (June 24tli). ✪ Brown Bread Pudding
A year's cookery
1880Page 209 · 2 recipe records on this page
Presented as published in 1880. 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
Lay them on a tin, and put them in the oven till sufficiently cooked ; they will take five or six minutes. Remove the skewer, and serve them round the chickens. Potatoes (April 12th) ; French Beans (August 16th). Red Currant Dumpling. — Make this pudding, and all boiled fruit puddings, according to the recipe given for beef-steak pudding (June 25th), substituting red currants, or any other fruit, with a little sugar and water, for the meat and gravy. If much sugar is put into the pudding it will be heavy. Boil from two hours and a quarter to two hours and three-quarters, according to the size of the pudding and the hardness of the fruit. Serve with powdered white sugar or sweet sauce. Sweet Sauces for Puddings. — A very plain sauce may be made by adding sugar to melted butter (July 17 th), while the addition of wine or brandy would turn this into Wine Sauce or Brandy Sauce. A slightly superior sauce may be made by following the recipe for melted butter, but using milk instead of water, and flavouring the sauce with nutmeg, vanilla, or lemon ; and the addition of the beaten yolk of an egg, stirred in after the sauce has cooled for a minute, would still further . enrich this sauce. A very good sauce for simple dry puddings is made by pouring half a pint of boiling water upon a dessert¬ spoonful of arrowroot mixed to a smooth paste with cold water, then adding sugar, lemon-juice, and nutmeg to taste. Cheese (June 8th).
Tea. — Compote of Apricots (August 5th) ; Annie’s Cake (Sep* tember 25th).
Supper. — Mayonnaise of Salmon (May 24th) ; Cherry Pie (August 7th).
Things that must not bo Forgotten.
1. Turn and rub the tongue in the brine and tjie m u tton in the pick! a
2fi3
July 20th.
Breakfast.
Luncheon.
Dinner.
Eggs on the Dish.
Chicken Kromeskies.
Fried Plaice.
Bloaters.
Raspberry Fool.
Dutch Sauce.
Sally Lunns.
Dry Toast.
Brown and White Bread and Butter.
Honey.
Corn-flour Milk.
Hotch-potch.
Brown Bread Pudding. Cheese.
Marketing.
For the Day.— One pound of Raspberries. If these are not procurable, green gooseberries, strawberries, or rhubarb may be used instead. A thick Plaice (April 21st) ; materials for Hotch-potch (Marketing, July 10th) ; four fresh Mackerel.
For To-morrow.— A quarter of a pound of Bacon in rashers ; three or four fresh Tomatoes.
Breakfast. — Eggs on the Dish (December 7th); Bloaters (January 3rd) ; Sally Lunns (June 4th); Corn-flour Milk (June 19th).
Luncheon.— Chicken Kromeskies (July 29th). Raspberry Fool. — Proceed as directed for Gooseberry Fool (June 24tli).
Records on this page
Red Currant DumplingBrown Bread Pudding