Get a nice full pig’s cheek and wash it thoroughly. Put
on in warm water, bring slowly to the boil, and simmer for
about 2 hours, when the meat should leave the bones easily.
Cook the tongues in the same manner, but they will require
from 3 to 4 hours. They will skin easily when they are done.
Take all the meat from the bones of the cheek, split the skinned
tongues down the middle, and arrange alternately in a basin.
Put a weight on top, and turn out when thoroughly cold and
firm. If the cheek is well washed before cooking, there will
be no need to skin it, but if preferred, the skin could be taken
off before cutting up the meat.
Birds’ Nests.
Hard boil 4 doz. eggs. Shell them carefully, and cover
with a good coating of mincemeat. 1 lb. will be sufficient
for this quantity.✪ Birds’ Nests Keep the oval shape. Roll in dried bread-
crumbs and fry a nice brown, slowly, to cook the meat. When
cold, cut across with a sharp knife, and arrange each little
“nest” in a bed of lettuce. Some chopped up beetroot or tomato
sprinkled on the lettuce would add to the appearance.
Rabbit en Casserole.
Grease the casserole with a little butter, and sprinkle with
breadcrumbs and chopped parsley. Line it with two or three
strips of bacon. Wash the rabbit well, and cut into neat joints.
Lay these in the casserole, sprinkling breadcrumbs, chopped
parsley, a little thyme, and a little chopped bacon among them.
Cover with milk—about 1 pint—✪ Rabbit en Casseroleand make the top a good layer
of breadcrumbs. Put in oven and cook slowly for about 2
hours. During the last quarter of an hour remove the lid, and
allow it to brown. This could be made with water instead of
milk, and if no casserole is available, use a pie dish with another
one turned upside down on top of it.
Mayonnaise.
1 teaspoon flour. 1 egg.
1$ teaspoons mustard. 4 cup milk.
3 teaspoon salt. 4 cup vinegar.
1 teaspoon butter.✪ Mayonnaise
Mix dry ingredients with milk and egg, and stir over the fire
till thick and smooth, but not curdled. When cold, add vinegar,
gradually stirring well. Will keep a very long time.
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(7)
BREAKFAST DISHES
How to Prepare Fruits Before Cooking.
As all raisins are cleaned, graded and packed or cartoned
by skilled operatives and the most modern machinery, they re-
quire little or no preparation in the kitchen before being used.
When your grocer has fulfilled your order, store fruit in
covered jars or tins, and prepare as required.
Raisin Bread.
4 lb. flour. 2 lb. seeded raisins.
1 oz. salt. 1 pint milk (warm).
2 oz. sugar. 1 pint water (warm).
14 oz. compressed yeast. 2 oz. lard or butter.✪ Raisin Bread
Sift and warm flour, make hole in middle, crumble yeast,
sprinkle 4 teaspoon sugar, add 2 tablespoons warm water, and
make batter by drawing in a little of the flour. Cover and
stand in warm place 15 minutes. Sprinkle raisins and sugar
over flour, add lard or butter, and warm water and mix into
soft dough, turn on to pasteboard, knead well, put back into
basin, cover and stand till it doubles in size. Mould into loaves,
and set to rise again in a warm place. Bake in hot oven (450
deg.) about 1 hour, according to size of loaf. When cooked.
glaze with sugar and water syrup.
Raisin Omelet (Sweet).
2 eggs. 4 cup water.
1 dessertspoon sugar. + cup raisins.
1 oz. butter.✪ Raisin Omelet (Sweet)
Put raisins and water into saucepan and cook for 10 minutes.
Separate yolks from whites of eggs and beat each separately.
Get a hot plate ready—melt butter in pan. Mix yolks, whites
and sugar lightly together and pour all into pan. Stir until
mixture begins to set. When lightly browned underneath,
brown top by placing pan under gas griller or in oven for a
minute. Slip on to a hot dish, spread raisins on half the ome-
let; and fold the other half over. Sprinkle with castor sugar
and serve at once.
Omelet (Savoury).
2 eggs. 2 tablespoons ground ham.
1 oz. butter. 1 dessertspoon mustard pickles. ✪ Omelet (Savoury)
Page 4 · 6 recipe records on this page
Presented as published in 1920. 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
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Get a nice full pig’s cheek and wash it thoroughly. Put
on in warm water, bring slowly to the boil, and simmer for
about 2 hours, when the meat should leave the bones easily.
Cook the tongues in the same manner, but they will require
from 3 to 4 hours. They will skin easily when they are done.
Take all the meat from the bones of the cheek, split the skinned
tongues down the middle, and arrange alternately in a basin.
Put a weight on top, and turn out when thoroughly cold and
firm. If the cheek is well washed before cooking, there will
be no need to skin it, but if preferred, the skin could be taken
off before cutting up the meat.
Birds’ Nests.
Hard boil 4 doz. eggs. Shell them carefully, and cover
with a good coating of mincemeat. 1 lb. will be sufficient
for this quantity. Keep the oval shape. Roll in dried bread-
crumbs and fry a nice brown, slowly, to cook the meat. When
cold, cut across with a sharp knife, and arrange each little
“nest” in a bed of lettuce. Some chopped up beetroot or tomato
sprinkled on the lettuce would add to the appearance.
Rabbit en Casserole.
Grease the casserole with a little butter, and sprinkle with
breadcrumbs and chopped parsley. Line it with two or three
strips of bacon. Wash the rabbit well, and cut into neat joints.
Lay these in the casserole, sprinkling breadcrumbs, chopped
parsley, a little thyme, and a little chopped bacon among them.
Cover with milk—about 1 pint—and make the top a good layer
of breadcrumbs. Put in oven and cook slowly for about 2
hours. During the last quarter of an hour remove the lid, and
allow it to brown. This could be made with water instead of
milk, and if no casserole is available, use a pie dish with another
one turned upside down on top of it.
Mayonnaise.
1 teaspoon flour. 1 egg.
1$ teaspoons mustard. 4 cup milk.
3 teaspoon salt. 4 cup vinegar.
1 teaspoon butter.
Mix dry ingredients with milk and egg, and stir over the fire
till thick and smooth, but not curdled. When cold, add vinegar,
gradually stirring well. Will keep a very long time.
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(7)
BREAKFAST DISHES
How to Prepare Fruits Before Cooking.
As all raisins are cleaned, graded and packed or cartoned
by skilled operatives and the most modern machinery, they re-
quire little or no preparation in the kitchen before being used.
When your grocer has fulfilled your order, store fruit in
covered jars or tins, and prepare as required.
Raisin Bread.
4 lb. flour. 2 lb. seeded raisins.
1 oz. salt. 1 pint milk (warm).
2 oz. sugar. 1 pint water (warm).
14 oz. compressed yeast. 2 oz. lard or butter.
Sift and warm flour, make hole in middle, crumble yeast,
sprinkle 4 teaspoon sugar, add 2 tablespoons warm water, and
make batter by drawing in a little of the flour. Cover and
stand in warm place 15 minutes. Sprinkle raisins and sugar
over flour, add lard or butter, and warm water and mix into
soft dough, turn on to pasteboard, knead well, put back into
basin, cover and stand till it doubles in size. Mould into loaves,
and set to rise again in a warm place. Bake in hot oven (450
deg.) about 1 hour, according to size of loaf. When cooked.
glaze with sugar and water syrup.
Raisin Omelet (Sweet).
2 eggs. 4 cup water.
1 dessertspoon sugar. + cup raisins.
1 oz. butter.
Put raisins and water into saucepan and cook for 10 minutes.
Separate yolks from whites of eggs and beat each separately.
Get a hot plate ready—melt butter in pan. Mix yolks, whites
and sugar lightly together and pour all into pan. Stir until
mixture begins to set. When lightly browned underneath,
brown top by placing pan under gas griller or in oven for a
minute. Slip on to a hot dish, spread raisins on half the ome-
let; and fold the other half over. Sprinkle with castor sugar
and serve at once.
Omelet (Savoury).
2 eggs. 2 tablespoons ground ham.
1 oz. butter. 1 dessertspoon mustard pickles.