Soups, savouries, sweets, with a chapter on breads

Half a pint of pearl-barley, three pints of cold water, one tablespoonful of chopped parsley, one teaspoonful of herbs (mixed), rind and juice of half a lemon, half a teaspoonful of ragout seasoning, one ounce of breadcrumbs, salt and pepper to taste, one egg. Soak the barley overnight in the water. The next morning put it in a saucepan on the fire with the herbs, lemon-peel chopped fine, and the seasoning ; simmer for four hours, stirring often with a wooden spoon. Draw the pan from the fire, and stir in the lemon-juice, breadcrumbs, and egg well beaten. • 77iy care ts, under polished tins^ To serve the hot-and-hot^ Tennyson. * We* II live all the winter on beef and lang kailj And /east upon bannocks of barley meal* * Scottish Ballads.' Place it on the fire again for fifteen minutes to set the egg, and stir it all the time to prevent its burning ; pour the mixture an inch thick on a dish to cool. When cold and firm, cut it out in the shape of veal cutlets, egg and breadcrumb them, fry in a frying-pan with butter until a nice brown colour, turning them once or twice. Serve with slices of lemon-peel, and with brown vegetarian gravy in a tureen. Quenelles à la Jardinière. D. Three ounces of semolina, one ounce of breadcrumbs, one ounce of butter, one and * See page i8, for jardiniere sauce. * The King. Dear uncle, whafs d clock ? Bourbon. *Tis noon, sweet cousin. The King. I want my dinner* Sir Henry Taylor. * 5"iV dawn andfeed^ and welcome to our table,* *As You Like It.' a half pints of milk, two well-beaten eggs, one shallot, one blade of mace, pepper and salt to taste. Put the milk in a saucepan with the mace and shallot. When this boils, take out the shallot and mace, and add the semolina, stirring all the time. Boil for half an hour, remove from the fire, add the rest of the ingredients, mix thoroughly, pour into a buttered basin, which cover with kitchenpaper, and steam half an hour. Put it aside in a cold place till firm. When wanted, cut it out with a dessertspoon into quenelles, place them in a cool oven or before the fire to heat through, but not brown. When they are ready, dish them in a circle or * Who their virtues can declare who pierce. With vision pure, into those secret stores {herbs'] Of health and life and joy — the food of man. While yet he lived in innocence* — Thomson. " 80 * Cooky by the way^ came up to-day To bid me suit myself. a pyramid, and pour over them jardiniere sauce. Rice Cutlets. D. Three ounces of Carolina rice, one pint of milk, one ounce of brown or white breadcrumbs, half a teaspoonful each of chopped parsley, onion, and thyme, one egg, half an ounce of butter, pepper and salt to taste. Put the rice and milk into a saucepan, and stew gently. When the rice is quite soft, take the pan from the fire, and add the butter melted, an egg well beaten, and the other ingredients. Return the pan to the fire, and stir for five minutes to set the egg ; turn the mixture out on a flat dish to cool. When cold, shape into cutlets, egg and breadcrumb * And what do you think ? The rats have gnaw*d The victuals on the shelf f Hood. 8i G * It waSf in facty a goodly stewy . . . boiled in a large mess with potatoes^ onions, and leeks* — Scott. them, and fry in boiling oil. Serve with tomato or any other piquante sauce. Count Rumford Bash. D. One packet of Count Rumford souppowder, six large potatoes, one ounce of butter, half an onion.