The Bile Beans cookery book

2|Roast Meat .. 38{Apple Pudding .. 9|Snow Pudding ++ 12|/ Chelsea Buns .. 17| Sauce) JOINTS and Stewed Steak & Onions 5/Bread and Butter _ |Short Pastry -- 13|}Cocoanut Cake .. 17|Meat Gravy.. a ‘MEAT DISHES. Sheep’s Head .. 4] Pudding .. +» 11) Suet Pastry . - 13] Cheese Scones °., 18| Onion Sauce i a Stewed Breast of Lamb 4/Coles Pudding .. 12) Yorkshire Pudding . Cocoanut Biscuits ., 19|Parsley Sauce Bik _ Boiled Meat -- 3/Shepherd’s Pie .. 4-|Cabinet Pudding .. 11 5 Chocolate 19|Salad Dressing... Beef Steak Pie -. 4/Stewing and Onions 5|Custard Pudding .. 11 SAVOURIES. Boiled Eggs 8 rs ats Chocolate Junket 13|Beef Roll .. -. 16 INVALID DISHES 22: Boas Gaels Mutton 3 VEGETABLES, Ete.|Economy Custard .. 12|/Fried Kidneys —.. 15 recent A ere y7|Arrowroot .. +» 23 Boiled Fowl 5|Baked Onions .. 9|Fig Pudding.. 12|Ham Toast .. ve 15 | Gingerbread Cake ‘* 17| Barley Water ws 22 ‘Fried Liver & Bacon 5 |Boiled Kidney Beans 9|Flaky Pastry .. 18} Kedgeree - 15 Sponge Cake .. 17| Beef Tea. oe 2a e Grilled Chop or Steak 4/Casserole Peas .. 9|Ground Rice Pudding 13|Liver and Bacon Pie 16 Sultana Cake .. 17} Fish .. . ve 22 Gi .. 6|Forced Meat Stuffing Ginger Pudding .. 13|MacaroniCheese .. 15/Shortbread .. «. 18|Invalid Custard .. 22 | cz -. 7| for Fowl, Game, Mince Meat .. 13|Meat Patties .. 15|Teacakes .. .-- 16/Invalid Jelly -» 22 7. 4] Veal, etc... *.. §8)Plum Pudding .. 11|Plain Omelette .. 15|Tea Biscuits. . es 17|Lemonade .. oe 23 Meat Pudding >. 8|Haricot Beans +» 9/Plain Suet Pudding. - 11]/Sardines on Toast .. 16) Yorkshire Parkin .. 17|Linseed Tea wo. 22 _ Meat and Potato Pie 6|Mashed Turnips ... 8’Pancakes .. .. 12]Savoury Pudding .. 15! Yorkshire Cake .. 18}Oatmeal Gruel os 22 a KITCHEN WEIGHTS, Ete. . LIQUID MEASURES, —_—- 2teaspoonsful —1 dessertspoonful, _ 2 dessertspoonsful—1 tablespoonsful (3 oz.) _ 4 tablespoonsful—1 wineglassful (§ gill) ‘1 pint liquid. —1 lb. 1 small teacupful —1 gill. od jumble 4s eed 4 cupfuls sifted flour ‘1 pint powdered sugar |1 large tablespoonful Sugar’ - “i ses itera butter. ~8—10 egg - Butter cS ee weight of an egg ee. ~ averages 1} oz, 1 rounded cupful flour —4 di rounded tablespoonful flour =) 3 02, ae lb. FOR ROASTING, BAKING, AND BOILING MEAT—JOINTS. Thin pieces of meat—beef, mutton or ‘lamb with much bone, 3 hour to each Ib. and } hour over. Thick joints, 20 minutes to each db., and 20 minutes over. Veal and pork, 25 minutes to each Ib. and 25 minutes over. Salt beef, 25 minutes to the lb. and 25 minutes over. SOUPS, BROTHS SCOTCH BROTH.—wWash 2 oz. pearl barley, put into a pan with. shin beef and 2 quarts cold water. Peel few turnips and onions, . ass CORRECT SAUCES | For ROAST MEATS Roast Beef, Grated Horse Radish ; Roast Veal, Tomato Sauce or Horse - Radish Sauce ; ; Roast Mutton, — Red m8 Currant Jelly and Caper Sauce ;- Roast ae Pork, Apple Sauce; Roast Lamb, Mint “Sauce ; ; Roast Turkey, Cranberry Telly ; : Roast * Venison, : -Black-Currant Jelly ; ~ Roast'Goose, Tart Apple Sauce ; 3 Roast Chicken, prea Satice. see acer scrape 2 carrots, cut into small pieces. When meat has boiled about 1 hr., add vegetables with chopped parsley, and pepper, and salt, allow all to boil gently for 14 hrs., or until vegetables are tender. Keep the lid on, stirring occasionally - Season some time before serving. © sa VEAL BROTH— Wash teaspoonful of rice or barley, put it with 3 Ibs. knuckle veal into pan, pour on 3 quarts cold water. Peel and put in onion, with pepper, salt. Place panon fire; when water boils, draw the pan aside, and leave to simmer for 2 to 3 hrs. | MUTTON BROTH.