The victory cookery book

Stew the tripe till quite tender, then , prepare sauce as for sweetbread and place | the tripe in it. Cream could be omitted | and milk used instead. | Farinaceous Food This should be cooked for at least 1 hour, and only fine flour used. | Boiled Egg Boil the water, put the egg in, then place on the side of the stove with the lid on for | ’ 5 minutes. This leaves the white like a jelly. Ox Cheek Broth Take one slice of ox cheek, wash well, place in a saucepan covered with water and simmer for 4 hours. Strain. This sets to a jelly. Any cereal can be added, such as rice or barley, cooked thoroughly and then strained. Bouilli Ox cheek stewed for hours until it falls to shreds, pounded in a mortar, and passed through a sieve. The liquor added makes a pure meat jelly. Beef-Tea, Mutton-Tea, Veal-Tea, Chicken- Tea, etc. Half a pound of flesh without fat or gristle, shredded or pounded, mixed with 4 pint of water and a few grains of salt. Allow to stand for 1 hour, then place on the fire and stir with a fork until milky. Strain through strainer and press all the juice out. Allow to stand, remove all fat, season to taste, and when serving, stir so as to use the sediment, which is the only food in the tea. POCKET LUNCHES Pies, cutlets, rissoles, pasties, sandwiches, brissoles, sausages, baked beans, nuts, buns and cake are suitable for pocket lunches. Baked Beans Soak and steam the beans, then lightly grease with oil, and bake in the oven until crisp. Sprinkle with salt. Leave until cold ; they will then eat crisp like nuts. . _ Picnic Roll Make a 14 oz. round of bread dough, lay in the centre a mixture of any meat or fish | preparation, gather the edges together and _ shape into a ball. Turn over on to a baking- _ sheet, allow the dough to rise, then bake in a hot oven, like a roll or bun, or use pastry instead of bread dough. ~ Potted Rice and Meat for Sandwiches Materials.—4 oz. meat, 4 oz. rice, a little stock, salt to taste, pepper and a pinch of spice, 2 oz. fat. SUNDRIES 24:7 Method.—Boil the meat and rice in a little stock, season with salt, pepper and a pinch of spice. Pass through a mincer several times until thoroughly fine, then add the fat, pass through a sieve and use — for sandwiches. | Cheese, Tomato and Nut Sandwiches Materials.—1 oz. nut butter or other fat, 2 oz. grated cheese, 2 oz. grated nuts, $ Ib. tomatoes, a little pepper. Method.—Cut the tomatoes in four and cook till tender, then pass through a sieve. Next stir over a fire till thick, let cool, and mix with the other ingredients. Season by adding a little paprika pepper, and make sandwiches with the mixture. This mixture also makes a very nice little savoury. vitae: ir ee i ee | sieag veut) ie if at Va io ye Pin YY f - pits ; SF? pti: APPLE charlotte, 197. — suet pudding, 187. Apricot and carrot jam, 228. Artichoke cake, 154. _ — fritters, 154. Artichokes, 153. Barley, 120. — broth, 4o. Batter, frying (without egg), Beans, baked, 246. — Haricot, 119, 125, 126, Beef (bully), stew, 98. — tea, 245. Beetroot jam, 227. — stewed, 158. Bercy sauce, 45. Biscuit meal, 235. Bone stock, 17. Bouilli, 245. Bread dough galette, 187. — jelly, 189. — maize and potato, 223. — panada, 235. — pea, 220. — potato, 220. — sauce, 42. — — (imitation), 42. — the use of stale, 234. Bream (baked), with devilled mock butter, 75. — golden, 73. — (roast), with tomato sauce, Brown vegetable gravy, 22. Buck rarebit, 210. Bully beef stew, 98. Butter, 235. sauce or Cabbage, 161. — and onion soup, 27. — and potato soup, 29. — creamed, 161. — etc., stalks for pickling, 237. —stew and liver dumplings, — (stoved), and rice, 131. — (stuffed), 159. Caramel pudding, 184.