and beat them weU with a fork. Take out
any hard liunps that will not soften, and
add a large lump of butter or di ipping, or some
finely-shi-ed suet, some moist sugar, a handful
of currants, and a little grated nutmeg. Put
the mixture into a weU-buttered pie-dish, and
bake in. a good oven. A little jam may be
eaten -svith this pudding, which is generally a
favourite with childi-en. Time to bake, one
hour and a half or two hours. Probable cost,
2d. or 3d., exclusive of the stale bread.
Cottage Soup. — Put three pounds of
bones, broken into small pieces, into a stewpan,
with a heaped table-spoonful of salt, a bunch of
savoury herbs, a pennyworth of bruised celery-
seed tied in a muslin bag, or two or three of
the outer sticks of a head of celery, and four
quarts of cold water. When the liquid boils,
skim it, draw it to the side of the fire, and let
it simmer very gently but continuously for
three or four hoiu's. Strain it, and put the
fat into a frj-ing-pan, with two onions sliced,
and a carrot and turnip cut into dice. Fry
these till lightly browned, put them with the
soup, and boil it up again with a tea-spoonful
of moist sugar, and half a tea-spoonful of
pepper. Thicken it with four ounces of either
oatmeal or prepared barley, taking care to mix
them smoothly with a httle cold water before
putting them with the rest of the soup.
Wash half a poimd of rice, put it with the
soup, boil it until tender, and serve. A
little powdered mint should be sent to table
with tho soup, to be used or not, according to
taste. Probable cost, 3d. per quart. Sufficient
for three quarts.
Cottage Soup (another way). — Put a
large lump of dripping the size of a turkey's
egg into a stewpan, with half a pound of fresh
beef cut into small pieces, two large turnips,
two large carrots, and two leeks, all finely
sliced. Place them over a clear fire, and move
them about for eight or ten minutes, until half
cooked. Add, a little at a time, two cupfuls of
cold water and half a pound of rice. Boil for
five or six minutes, then add four quarts of hot
water, two table-spoonf ids of salt, and a dessert-
spoonful of pepper. Boil once more, skim the
soup well, then draw it to the side of the fire,
and simmer it gently but continuously for thi-ee
hours. Serve a little powdered mint with it, to
be used or not, according to taste. Sufficient
for three quarts. Probable cost, 4d. per quart.
Cottage Soup, Baked.— Take one pint
of dried pais, wash them well, and leave them
all night in a quart of water. Cut half a pound
of fresh meat into sHces, and lay them at the
bottom of a deep stono jar. Put over them a
slice of bacon, two large onions, two large
carrots sliced, two or three sticks of celery, two
ta'jle-spoonfuls of sal✪ Cottage Soup (another way)t, one dessert- spoonful of
pepper, the soaked peas, and last, four quarts of
cold spring water. Cover the jar closely, and
put it in a hot oven for four hours, and serve
with toasted sippets. Sufficient for three quarts
of soup. Probable cost, 3d. per quart.
Counsellor's Pudding.— Butter the in-
side of a moidd thicklv; stick the inside all over
cou
( 15G)
COW
✪ Counsellor's Pudding
Page 410 · 3 recipe records on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
and beat them weU with a fork. Take out
any hard liunps that will not soften, and
add a large lump of butter or di ipping, or some
finely-shi-ed suet, some moist sugar, a handful
of currants, and a little grated nutmeg. Put
the mixture into a weU-buttered pie-dish, and
bake in. a good oven. A little jam may be
eaten -svith this pudding, which is generally a
favourite with childi-en. Time to bake, one
hour and a half or two hours. Probable cost,
2d. or 3d., exclusive of the stale bread.
Cottage Soup. — Put three pounds of
bones, broken into small pieces, into a stewpan,
with a heaped table-spoonful of salt, a bunch of
savoury herbs, a pennyworth of bruised celery-
seed tied in a muslin bag, or two or three of
the outer sticks of a head of celery, and four
quarts of cold water. When the liquid boils,
skim it, draw it to the side of the fire, and let
it simmer very gently but continuously for
three or four hoiu's. Strain it, and put the
fat into a frj-ing-pan, with two onions sliced,
and a carrot and turnip cut into dice. Fry
these till lightly browned, put them with the
soup, and boil it up again with a tea-spoonful
of moist sugar, and half a tea-spoonful of
pepper. Thicken it with four ounces of either
oatmeal or prepared barley, taking care to mix
them smoothly with a httle cold water before
putting them with the rest of the soup.
Wash half a poimd of rice, put it with the
soup, boil it until tender, and serve. A
little powdered mint should be sent to table
with tho soup, to be used or not, according to
taste. Probable cost, 3d. per quart. Sufficient
for three quarts.
Cottage Soup (another way). — Put a
large lump of dripping the size of a turkey's
egg into a stewpan, with half a pound of fresh
beef cut into small pieces, two large turnips,
two large carrots, and two leeks, all finely
sliced. Place them over a clear fire, and move
them about for eight or ten minutes, until half
cooked. Add, a little at a time, two cupfuls of
cold water and half a pound of rice. Boil for
five or six minutes, then add four quarts of hot
water, two table-spoonf ids of salt, and a dessert-
spoonful of pepper. Boil once more, skim the
soup well, then draw it to the side of the fire,
and simmer it gently but continuously for thi-ee
hours. Serve a little powdered mint with it, to
be used or not, according to taste. Sufficient
for three quarts. Probable cost, 4d. per quart.
Cottage Soup, Baked.— Take one pint
of dried pais, wash them well, and leave them
all night in a quart of water. Cut half a pound
of fresh meat into sHces, and lay them at the
bottom of a deep stono jar. Put over them a
slice of bacon, two large onions, two large
carrots sliced, two or three sticks of celery, two
ta'jle-spoonfuls of salt, one dessert- spoonful of
pepper, the soaked peas, and last, four quarts of
cold spring water. Cover the jar closely, and
put it in a hot oven for four hours, and serve
with toasted sippets. Sufficient for three quarts
of soup. Probable cost, 3d. per quart.
Counsellor's Pudding.— Butter the in-
side of a moidd thicklv; stick the inside all over
cou
( 15G)
COW