Method, — Shred or scrape the beef finely and rub through a wire sieve ; spread the beef over slices of thin bread and butter. Sprinkle lightly with salt and pepper, put another slice of bread and butter on the top. Remove the crust and cut into small neat pieces. Lemonade I lemon. i oz. sugar. I pint boiling water.✪ Gruel Method, — Wipe the lemon with a clean cloth, cut off the rind very thinly (do not use the white ; this makes the lemonade bitter). Put in a jug with the strained juice and sugar. Add boiling water, stir well, cover, strain when cold. 84 HOUSEHOLD COOKERY Lemon Solid \ oz. gelatine. i pint milk. 6 oz. lump sugar. Rind of 2 lemons✪ Lemon Solid. Method. — Soak the gelatine in \ pint of milk. Put the lemon-rind, sugar, and \ pint of milk in a saucepan. Stir steadily in one direction, and when just boiling pour it over the gelatine. Then add \ pint of cold milk and the juice of lemons, without stirring. Pour into a wet mould. Egg Jelly \ oz. isinglass. \ pint water. J lb. lump sugar. 2 eggs. \ pint sherr}^ Grated rind of i lemon. juice of \ lemon. i table-spoonful brandy. Method, — Soak isinglass in water, add rind and sugar. Bring slowly to boil, cool a little; add lemon-juice, sherry, and brandy. Pour over the yolks, mix well, strain into a bowl. Stir occasionally till nearly cold, then add whites beaten to a stiff froth, and whisk all together until stiff and jellied. Pile roughly on a glass dish. Arrowroot Jelly I dessert-spoonful arrowroot. \ pint water. A little grated nutmeg. Sugar✪ Arrowroot Jelly. Method, — Mix the arrowroot with a little cold water. Boil \ pint of water and pour it over the moistened arrowroot. Stir quickly over the fire for a few minutes, add sugar and nutmeg, pour into a wet mould. Serve when cold and firm. Blancmange \\ oz. cornflour. i pint milk. Sugar. Lemon-rind✪ Blancmange. Method, — Mix cornflour to a smooth paste with a little cold milk; put remainder of milk and lemon-rind in a pan, boil, then strain over the moistened cornflour. Put back in the pan, add sugar, cook 5 or 10 minutes, pour into a wetted mould. SICK' ROOM COOKERY ^5 Stewed Prunes 1 lb. best prunes. \ pint water (cold). 2 oz. sugar. A few pieces lemon-rind. A small piece of stick cinnamon✪ Stewed Prunes. Method. — Put all ingredients in a jar, add water, cover closely, and cook gently in the oven till the prunes are tender. Serve. MISCELLANEOUS Savoury Omelet 2 eggs. I oz. butter. Salt and pepper. I tea-spoonful water. I tea-spoonful chopped parsley✪ Savoury Omelet. Method, — Beat eggs and water together, add parsley, salt, and pepper. Put butter in a pan, place over fire to get quite hot and frothy. Pour in eggs, cook for a few seconds till slightly set. Lift the edge carefully with a knife, and allow the liquid egg that remains to run underneath. When nearly set, fold over, and turn on to a hot dish. Sweet Omelet (Souffle 2 eggs. I table-spoonful water. I oz. butter. i tea-spoonful sugar. Some warmed jam✪ Sweet Omelet (Souffle).

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Method, — Shred or scrape the beef finely and rub through a wire sieve ; spread the beef over slices of thin bread and butter. Sprinkle lightly with salt and pepper, put another slice of bread and butter on the top. Remove the crust and cut into small neat pieces. Lemonade I lemon. i oz. sugar. I pint boiling water. Method, — Wipe the lemon with a clean cloth, cut off the rind very thinly (do not use the white ; this makes the lemonade bitter). Put in a jug with the strained juice and sugar. Add boiling water, stir well, cover, strain when cold. 84 HOUSEHOLD COOKERY Lemon Solid \ oz. gelatine. i pint milk. 6 oz. lump sugar. Rind of 2 lemons. Method. — Soak the gelatine in \ pint of milk. Put the lemon-rind, sugar, and \ pint of milk in a saucepan. Stir steadily in one direction, and when just boiling pour it over the gelatine. Then add \ pint of cold milk and the juice of lemons, without stirring. Pour into a wet mould. Egg Jelly \ oz. isinglass. \ pint water. J lb. lump sugar. 2 eggs. \ pint sherr}^ Grated rind of i lemon. juice of \ lemon. i table-spoonful brandy. Method, — Soak isinglass in water, add rind and sugar. Bring slowly to boil, cool a little; add lemon-juice, sherry, and brandy. Pour over the yolks, mix well, strain into a bowl. Stir occasionally till nearly cold, then add whites beaten to a stiff froth, and whisk all together until stiff and jellied. Pile roughly on a glass dish. Arrowroot Jelly I dessert-spoonful arrowroot. \ pint water. A little grated nutmeg. Sugar. Method, — Mix the arrowroot with a little cold water. Boil \ pint of water and pour it over the moistened arrowroot. Stir quickly over the fire for a few minutes, add sugar and nutmeg, pour into a wet mould. Serve when cold and firm. Blancmange \\ oz. cornflour. i pint milk. Sugar. Lemon-rind. Method, — Mix cornflour to a smooth paste with a little cold milk; put remainder of milk and lemon-rind in a pan, boil, then strain over the moistened cornflour. Put back in the pan, add sugar, cook 5 or 10 minutes, pour into a wetted mould. SICK' ROOM COOKERY ^5 Stewed Prunes 1 lb. best prunes. \ pint water (cold). 2 oz. sugar. A few pieces lemon-rind. A small piece of stick cinnamon. Method. — Put all ingredients in a jar, add water, cover closely, and cook gently in the oven till the prunes are tender. Serve. MISCELLANEOUS Savoury Omelet 2 eggs. I oz. butter. Salt and pepper. I tea-spoonful water. I tea-spoonful chopped parsley. Method, — Beat eggs and water together, add parsley, salt, and pepper. Put butter in a pan, place over fire to get quite hot and frothy. Pour in eggs, cook for a few seconds till slightly set. Lift the edge carefully with a knife, and allow the liquid egg that remains to run underneath. When nearly set, fold over, and turn on to a hot dish. Sweet Omelet (Souffle 2 eggs. I table-spoonful water. I oz. butter. i tea-spoonful sugar. Some warmed jam.

Household cookery