Cookery book

Method.—Grease the pie dish, wash the rice thoroughly. Put in dish with salt, sugar and milk, and, if possible, allow to stand at least an hour before baking. Put butter or suet on top, and bake very slowly for 2 hours or more. Unpolished rice is preferable, as the polished rice lacks the essential food value found in the former. Tapioca, Sago and Pearl Barley I oz. tapioca, sago or pearl barley to each pint milk. Other ingredients as for rice pudding. Method.—Allow to stand for several hours before baking. Cook for 1 hour or more. Pearl barley must be blanched before using, as this removes any bitter taste. Semolina, Crushed Tapioca and Small Grains I oz. grain to 1 pint milk. A little grated lemon rind. Method.—Bring milk to boil with lemon rind and sprinkle in grain and stir till it boils again. Pour into greased pie dish and bake slowly for about 1 hour. Ground Rice 14 ozs. ground rice. I pint milk. Method.—As for Semolina. Stewed Fruit Syrup 4 pint water. 4 lb. sugar. 2 Ibs. fruit. Method.—Wash and prepare the fruit. Put the sugar and water in a saucepan and bring it to the boil. Boil without a lid till it becomes slightly thick and syrupy. Put in the fruit and simmer gently with a lid on till fruit is tender. If cooked in syrup in this way the fruit is less likely to break up. Suet Pudding or Suet Pastry 4 lb. flour—or + lb. flour and + lb. fresh breadcrumbs. + lb. chopped suet. 1 level teaspoonful baking powder. Pinch of salt. Water. Method.—Sift together the flour, baking powder and salt, add the suet, mix to a dough with water. Roll out and use as required, or put into a greased basin, cover with greased paper and steam 3 or boil 4 hours. Book V. Short Pastry 4 Ib. flour. Salt. 2 ozs. lard. Cold water to mix. 2 ozs. butter or margarine. Method.—Sift the flour and salt into a basin. Rub in the fat. Mix into a stiff paste with a little cold water. ‘Turn on to a floured board and roll out as required. Rough Puff Pastry 4 Ib. flour. 1 teaspoonful lemon juice. 6 ozs. butter. * Salt. + pint water. — Method.—Sift the flour and salt into a basin. Add the butter and break it into rough lumps about the size of a walnut. Mix to soft dough with cold water and lemon juice. Turn on to a well-floured board, roll into a strip. Fold in three. Turn the folded edges to the side and roll out again. Fold and roll twice more and the pastry is then ready for use. Puff Pastry 2 lb. flour. 1 teaspoonful lemon juice. 4 Ib. butter. Se 1 gill water. Salt. Method.—Sift the flour and salt into a basin. Squeeze the butter in a cloth to extract all moisture, and put it in a cool place until required. Mix the flour to a soft paste with the lemon juice and water. Knead it well and roll it out into an oblong. Spread the butter over this and turn in the edges of the pastry, then fold it into three ; turn the folded edges to the side and roll out again. Fold and roll 4 times more, leaving the pastry to stand in a cool place between the rollings if it has become at all soft. 54. PASTRY Bacon and Egg Pie Number 6. Time 35 minutes. Shelf ath. ¢ Ib. pastry, rough puff or 4 eggs. short crust (see p. 53). Seasoning. 8 rashers of bacon. Method.—Roll out half the pastry about 4 inch thick. Line an enamel plate with it. Prepare the bacon by removing rind and bones, and cut into dice about 1 inch square. Put half the bacon on the plate. Break 4 eggs on to the bacon (keeping them whole). Season with a little pepper and salt. Put the remainder of the bacon on top. Roll out rest of paste and moisten the edge and cover the pie, pressing the two layers of paste well together. Make two or three cuts across the top and glaze with beaten egg. Bake in a moderate oven 35-40 minutes. Serve hot or cold. Eccles Cakes Sufficient for 12 Cakes. Number 7. Time 20 minutes. Shelves 2nd and 4th.