Cookery and Domestic Economy ; CONTAINING UPWARDS OF ONE THOUSAND CAREFULLY TESTED RECIPES, EXPRESSED IN SIMPLE TERMS, SUITABLE FOR EVERY-DAY LIFE [5 ed.]

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COOKERY AND

DOMESTIC ECONOMY, MES. SOMEEVILLE, (PBAOTIOAL TJBAOHEE OF THE AET),

CONTAINING UPWARDS OF ONE THOUSAND CAREFULLT? TESTED RECIPES, EXPRESSED IN SIMPLE TERMS, SUITABLE FOR EVERY-DAT LIFE.

FIFTH EDITION.

LLUSTRATED WITH NUMEROUS ENGRAVINGS.

GLASGOW: SOLD BY MRS. SOMERVILLE,

264

BATH STREET,

AND TO BE hId OF THE BOOKSELLERS.

) i

GLASGOW UNIVERSITY LIBRARY

PEEF ACE. In offering the present Volume the Authoress

would

to

respectfully solicit attention to the

following introductory remarks.

keepers

it

the Ladies of Scotland,

Amongst practical house-

has long been matter of complaint, that in most

books on Domestic Economy the useful has been so mingled •with the useless ties

—the

simple so confused by technicali"

and defaced by Gallicisms

well nigh unserviceable.

— as to

render such works

If this charge be true, then

we

can partly account for the slow progress which the Culinary

Art has made, and

murmurings conTo remove the causes

for the incessant

stantly heawi in the family circle.

them

of this comjDlaint, or, at all events, to lessen as possible,

work.

much

has been the special care of the writer of this

She has studiously avoided cumbrous phraseology, All the recipes and directions

and technical obscurities.

have been expressed in plain and every-da^ attempt has been made to combine the

such, there

may

.at uiie

;

ceeded in this attempt, she find its

and an

with the

cuisine, as

be refinement without extra vagai

good taste without unnecessary expense.

work may

^rms

(

economical, under the conviction that in

rich,

as

>e,

and

If she has suc-

humbly hopes that her

little

way, not only into the Halls of the

but also into the Cottages of the poor.

Apart altogether from the character of the works referred to,

there have been other causes for

tl'ie

tardy progress of

Domestic Economy in these degenerate days. education of too

many

of our

fair sisters

The finished has seldom

PREFACE.

which we write. embraced the practical question about a place AccompUshmeuts have occupied too prominent Years have studies. the curriculum of their innumerable of that, less of this, and been passed in acquiring a little have "simplicities" of domestic life

m

while the beautiful not completely neglected. This has either been ignored or want of a due appreciation arisen from ignorance, or from housekeepmg. Inexorable of the importance of practical has swayed their better judgfashion, with its iron hand, Unreal for the Real. Why ment, and has substituted the combination of the usetui should there not be a judicious of the fireside, as weU as with the refined ?-the education the Right well do we know, that that of the school ? baUambition is limited to the thoughtless belle, whose cookery is odious ; but to the room, the very mention of young housekeeper, whatever loyal heart of the genuine of her home, and throw a ray tends to cheer and brighten anxious soliciis a subject of sunshine upon her dwelling, maternal eye to culShe has learned, under the tude. of tivate those amenities

life,

which

bmd

faithfu. hearte

and

toils

far to lighten the cares the more closely, and go questions connected To her, the important of active life. thov^t^ a first and not a last with domestic economy are wears the crown of England Like the Royal Lady who because she the less queen-like and of India, she is not heaits of her as well as in the reigns in the kitchen, Moth^-s is th^ To all such young " House hoi sehold. their Should it prove hdpf^il little Volume dedicated. mission of love. it«

m

"labour "honourable service" and accomplished, and shall have been rewarded.

'

ii.

Authoress amply

"

5

TIE YOUNG HOUSEKEEPEE AND HEE DUTIES.

Many

difficulties, real

Housekeeper on her sphere of

life,

or imaginary, will

meet the young

initiation into the duties of her new-

the early or late removal of which will

largely depend on her j^revious training.

and thoughtful, many

To the

sensitive

of those " stones of stumbling" are

exaggerated, and look mighty in the distance, but are

by their own simjole determination to overcome them. The responsibilities of her novel position not uufrequently tell keenly upon the fears of the young "House Mother," whose sincere desire is to be a " good steward" to him who has crowned her queen of his home, as well as of his heart. Doubtless, she re-

rapidly dissipated

members that ancient picture of the typical wife, who looked well to the ways of her household, and ate not the bread of idleness," in whom "the heart of her husband did safely trust," and who " did him good, and not '

'

evil,

aU the days of her

life.

Placing this before her, and sincerely trying to imitate so

good an example,

let

her rest assured, that, with the

Divine blessing, she will succeed.

Bearing in mind that

the " Bread-winner " has reposed

implicit trust in her

good management, she will do her best to of her materials ful expenditure,

which

is

the most

avoiding, on the one hand, all wasteand on the other, that narrow policy,

;

HO often "

will not forgot

make

penny wise and pound fooUsh." She with what frequent disappointments and

THE YOUNG HOUSEKEEPER.

6

embarrassments mucli of that hard earned gain is procured. She will not seldom offer her whole heart-sympathy

and her practical economy to encourage the laboiirs of him who finds all his enjoyment in the felicities of home. In personal attire she will be neat and tasteful, without

to cheer,

To

extravagance. tiTie dignity,

tell

her that dress

is

not essential to

that rich adornments and gaudy jewellery

by which the real lady is judged, repeat what she already knows, and what

are not the standard

would be to

her inborn sense has repudiated. With regard to her carriage towards those placed under her in the domestic circle, here we need not tell her that

and not imaginary dilficulties will sometimes disturb She must her peace, and ruffle the even tenor of her way. have heard many ominous and clamorous complaints against those individuals called "bad servants." Her ears have been

real,

assailed

by the limitless abuse

been ready to

cast

upon them, and she has

confess, that instead of "helps," they

been only burdens, or necessary

evils.

Let her not believe

all this, allow a large deduction for exaggeration,

it

a point to judge for herself

have

and make

Let the wise young House-

keeper be firm and kind, thoughtful, considerate, and Her domestics are not slaves, they are not patient. soul-less.

Treated rationally they must, of necessity, be-

come her attached friends, and

like that long-lived,

though

nearly extinct race of servants, whose term of office was measured not by months, but by tens of years, she will

—

" Enhear them urging an ancient and touching plea, will treat me not to leave thee ; for whither thou goest, I and where thou lodgest, I will lodge, where thou go,

diest, I will die,

and there will I be buried."

7

THE YOUNG HOUSEKEEPEK. It has almost been forgotten, in

tliis

little lecture, to

remind the young Housekeeper, that there is also included hint on in Domestic Economy, the "economy of time." There are still this point may not be unserviceable.

A

many Marthas who

are cumbered with

much

serving,

impulsive, bustling, energetic, yet sadly out of the quesMethod is what these tion of order and punctuality.

they would just do double the amount of household duty, were they methodical in going about it. Punctuality with the hours of meals,

earnest Marthas need

;

and a careful distribution of the labours of the day, would infuse such a calmness of spirit, and such a beauty of order into all that she does, as would more than sister for all

reward our gentle

her

toils.

Nor

let

her

" imagine that these " little things are little needed and Young affection may cover a multitude little heeded.

of foibles

;

but

let

her be assured she will

heart quite as surely, and

all

retain the

the longer in freshness and

beauty, by studying to please, even in what some may Many good husbands have been call " matters of fact." sadly changed

and ill-timed dinners ; and project has been marred by an ill-regulated

by

many a

critical

home.

A little

out, will render

ill-cooked,

well-directed effort, continuously carried

the duty easy and Hght

will fall into its proper place.

;

everything

Peace and joy will reigu

supreme, and the "life battle," so frequently dreaded, will be fought with a success never failing, and a courage

never dismayed.

^

8

THE COOK, HER QUALIFICATIONS, NECESSARY UTENSILS, &c. The cook renders cations

filling

an impoi'tant position as a domestic,

necessary that she should possess the qualifirequisite to discharge, with credit to herself, the it

responsible duties of her calling.

the habit of cleanliness, which of cooking; punctuality,

is

She must possess, first, most essential in the art

by which

all

the arrangements

be successfully carried out; good temper, housewithout which the comfort and happiness of the knowledge of hold are materially impaired; and a thorough of the day

may

The following details. the principles of her art, in all its assistance:— hints may perhaps be of some CLEANLINESS. one of the a most important subject, and It is have. possibly can highest recommendations a cook possessed of cleanly habits in absolutely necessary to be The cooking utensils cookery. the most minute points in until they ai-e thoroughly should never be put aside well When soup and sauce pans have been cleaned. damp wooUen cloth, dip washed from grease, take a clean msides and scour them well, the This

it in

is

coarse

salt,

and

the Unless this is attended to, rims of the lids also. and soon sauces are much injured colours of soups and for a very short tmie. unfit for use, if kept only

become

always bright, by scouring Gridirons should be kept paper, especiaUy between them weU with coarse emery quite spoil the aside greasy, they the bars; when put Steak ong. is cooked in them flalout of whatever should be forks used in cooking, iron spoons and

THE COOK.

9

kept very clean, and scalded with boiling water, as they

meat

are sure to taste the

Pyiding

if this

is

not attended

to,

and rinsed out as soon them; they should never be used for other purposes; and separate cloths should be kept for sweet and savoury puddings; the flavour of a savoury pudding woulr' spoil a sweet pudding entirely. Cloths cloths should be soaked

as possible after using

used for steSiming potatoes must be kept entirely for the purpose, and never washed with soap;

with

a

little

washing

away

cleaning and clearing cooking, which

and

is

particularly

By

powder.

rinse

an

after dinner,

them out

expeditious the smell of

generally diffused through the house, disagreeable

to

some

persons,

is

sooner removed. It is a good plan, when all is "tidied up," to heat an old coal shovel, and pour a little coarse vinegar on it, and carry it about for a few moments in the lower hall and kitchen; this effectually dispels the

odour from the kitchen.

"When a kitchen maid is kept, the cook can attend more comfortably to her duties, especially where she is expected to make up pastry, tea cakes, and the finer branches, as her hands are in better condition for it, not having the coarser work to do. Dish covers are frequently hung up without cleaning, which is a most untidj custom they should be washed ;

with hot water, and well dried every time they are used. Brass and copper cooking utensils cannot be too particularly attended to; the

pernicious

in

want

many

instances,

being extracted from them, cleaned.

Vegetables of

of attention has proved very

all

if

poisonous

substances

not most particularly well

kinds should be well washed

and picked before mincing or cutting them up;

B

this is

.

THE COOK.

j^Q

sometvmes neglected.

and

all

A s a rule, the kitchen, larder, utensils,

boundaries of the cook that comes within the thus yielding a large sweet, fresh, and clean,

must be amount of substantial pleasure

to hei^self,

and unbounded

satisfaction to her employers.

PUNCTUALITY. impossible to get on this qualification it is The arrangements of the day well, if indeed at all.

Without

morning, and caniea steaxlily should be made in the The kitchen txme-pece time. forward, keeping note of possito, to prevent the should be regularly attended time proper Make preparations bility of a mistake. which hurry and confosion. Soups for dinner, to save the kept before, should be should be made the day dinner. to warm them up for larder until it is just time prehours for cooking a few Eish should be prepared salt be prepared and laid viously; vegetables should attended and gravy sauces, and water; stews, puddings, down o roa.t joints should be put to at the proper time ; that all may be quite done according to theii' weight, so Ha^a comfort to all parties. in proper time, which is the into ashets should be put an-hour before cUnner the tureens dishes, plates, sauce xneat screen, with vegetable in hot, require to be made and all the dishes that to be hour; they are reqinred readiness for the dinner handled can scarcely be warm, but not so hot that they attended to especially This should be most paiticularly courses immediately sucwith plates. Dish the different -i-een place them in the -e^* ceeding each other, and Attention ready when wani^d. covered, so that they are

m

m

m

THE COOK. things

these

to

save

serving at table, and

is

bustle

11

and annoyance

to those

a comfort to the cook herself.

GOOD TEMPER.

A good temper is an excellent quality in

a cook.

Slie

more than the other domestics has much to try her temper ; from the multi25licity of her duties, and having two parties to please, her employers and her equals, it is not

The

an easy matter sometimes.

best course

is

to

duty steadfastly, and to keep an equable temper

do her if pos-

sible.

COOKING UTENSILS.

The Kitchen must be supplied with proper that the cook

may

utensils, so

properly prepare the food entrusted to

She must have a proper range, with boiler for hot water j an oven, a roasting jack, and screen; a small her

care.

dispatch, for occasional use serving,

;

sowp pots

;

stew, saiice, pre-

and frying pans; a cutlet and omelette pan.

engravings. Plates XII., XIII., and

necessary utensils

may

XIV., where the

In addition,

be seen.

See

it

may be

necessary to mention, that two dozen of pattie pans are aU that

is

required,

and one cutter

brushes, one large and one small for small

small

;

two pastry

for

running water or gravy into pies ; a

felt

a tamis cloth, and a fruit sieve, in addition

to hair sieves;

are

them

one dozen tin moulds

meat pies, and a plain cutter for Hds or covers ; a

filler

jelly bag,

;

for

necessary,

two pudding moulds, and four jelly moulds of tinned copper. White earthenware

moulds are very useful, but not so good nice moulds of jelly.

for turning out

—

;

THE COOK.

12

MARKETING.

By periods

The

different consulting provisions in season at the conveniently made. of the year, a choice can be

best rule for marlieting

is

to deal with those in

whom

necessary

At the same time it is butcher meat, and what pieces

confidence can be placed.

are to be a good judge of stewor boiling, most profitable and suitable for roasting, at once, unless much too purchase It is a mistake to ing. The following remarks on the cutting up of for salting.

meat,

hoped,

it is

may

be of service.

THE CUTTING UP OF MEAT. meat is performed Although the cutting up of butcher the names butcher, it is necessary to understand

by the

Thus the English choose from. of the different parts to meat are described as they and Scotch plans of cutting up are cut

up

with Plate Fig

1

lish plan.

differently. I.

:

on the Engrepresents a bullock for cutting up rump ; 3, the the loin or sirloin ; 2, the 1, is

edgeboue; piece;

Compare the following remarks

7,

4,

the buttock;

thick flank;

8,

5,

the hock;

the thin flank;

U,

five ribs; 10, foreribs, containing

ing four ribs

;

12,

chuck

rib,

2,

neck or sticking piece;

I.,

;

U,

17, shin;

plan.

1,

rib,

brisket; 18, is

vemy

the leg; contain;

13,

15, clod

cheek called a

1

and

baron

a bullock marked for cutting back sye ; 2, is the sirloin or

Fig. 2, represents

up on the Scotch

9,

middle

what on both sides united, constitute Pl!te

the

containing three ribs

shoulder or leg of mutton piece 16,

6,

l''TO.

1.

ENGLISH PXAN.

PLANS OF CUTTING UP MEAT.

T'TG.8.

PORK

4

PLATE Jll

OX

TONGiri'J

VLATE

Q^UARTEJi

OIT

V.

LAMB,

TTLLET OT TEAL

I

I

I

lJUCTC

FOB. ROAS'rra'G.

I

FZjITE w.

COD^ ELAD AM) SffOTTIDER.

WTIITITJGS.

i

COOKING UTENSILS.

PLATE MT.

.

COOKING UTENSILS,

.

TLATEJ^/R.

'ixussiag Weedle

Sugar SaiLcepaii.

til

Straiaer

I

.

.

.

COOKING

Torkshire Piidduig

I'aa

Jlidfc

Basket

S al amajidfix

frjiTLg Pan.

SL-ales

Rfvolvin^

Gr-idicdii

.

;

CUTTING UP OP MEAT. the hook bonej

make

4 together

hough;

the rump)

7,

;

4,

;

;

nineholes; 10 and

14, the shoulder Iyer; 15, nap, or

the neck ; and

1 6,

9,

and small runner; 12, the spare rib or fore

13, the brisket

;

shin

the large round (3 and 5, the small round ; 6,

the buttock;

thick flank; 8, thin flank:

11, the large

sye

3,

13

1 7,

to 8 is the hind-quarter,

From

the sticking piece.

and from

1

9 to 17 is the fore-

quarter.

According ;

i

to

English

the

plan,

beef

cut

is

more advantageously

for roasting and broiling. more economical, as it gives more boiling from which soups and made dishes can be had in

Scotch plan pieces,

;

up The

is

great variety. I

THE CUTTING UP OF MUTTON, Mutton :

figs.

cut up in England and Scotland diflerently

is

4 and 5 represent

Plate

as cut

it

up on both

plans.

marked

the English butcher.

•

the shoulder, separated from the neck and breast

1

.

I

the loin;

1

1

6,

the

leg,

1,

the best end

is

which,

;

in the circle,

4,

is

;

2,

is

the

the breast

when formed with

5,

makes

1,

is

the haunch.

Plate I

Fig. 4,

scrag end of neck ; 3, 5,

by

Eig. 3, represents a sheep as apportioned

I.,

•

gigot

;

I.,

Fig. 5, represent^ the Scotch plan.

the

2,

hind-quarter.

loin.

The

3, is

loin

the

and gigot together form the

the back ribs

;

4,

The

the breast.

back ribs and breast form the fore-quarter. ^HENISON.

Buck and doe Venison !

see Plate II., Fig. 6.

shoulder

;

4,

the breast.

1,

are cut

up

in the

same manner,

the haunch; 2, the neck;

3,

the

CUTTING UP OF MEAT.

14

VEAL.

V oal, see Plate

(chump end)

;

the

3,

fore knuckle; 6,

II., Fig. 7 fillet

the best loin;

1,

.

3,

;

the hind knuckle

the neck, best end;

8, the blade bone;

9,

2,

7,

the loin 5,

;

the

the neck, scrag end;

the breast; 10, the brisket.

LAMB.

Lamb

is

cut

up

as mutton,

and

is

generally sold in

quarters.

PORK.

A pig

is

cut up

Plate II., Fig.

as, see

8.

the fore

1,

loin; 2, hind loin; 3, the belly; 4, the fore leg, or 5,

the hind

hand;

leg.

THE DIFFERENT PIECES OF BUTCHER MEAT SUITABLE FOR ROASTING, BOILING, &c. The

sirloin

A

pieces.

The are

and

braised

of beef are the

ribs

of beef

fillet

is

best

roasting

a handsome

dish.

and brisket, making barley

flank, nine holes, runner, spare rib,

suitable

and vegetable

boiling

pieces,

broths.

The

generally salted for boiling

soups

;

the nap for jelly

;

and

large ;

for

and small rounds are

the hough and neck for

and the spare

rib or fore sye,

for steaks, suitable also for stewing, or for

and rump making pies.

Steak, from the hook bone

is

called the

Pope's-eye steak.

MUTTON.

The and

best roasting pieces are from the shoulder, loin,

leg or gigot.

Chops are from the

loin,

and

cutlets I

BUTCHER MEAT. from

tliick

tlie

end of the

and are suitable

The head, neck, and the making of barley broth,

gigot.

other pai-ts are either used in or stewed,

15

for pies.

LAMB

May all be roasted, except the head and neck may be boiled. Lamb chops and cutlets are cut ;

ton, is

from the loin and thick end of the gigot

lamb

suitable also for

;

the leg as

mut-

the cutlet

pies.

VEAL.

The

fillet

of veal

in

the best roasting piece

;

the breast

from the leg or gigot ; the ; other pieces may be stewed, cut up for pies, or potted. The head is served generally as a dressed dish at table, or shoulder for boiling

but

may

be potted

;

cutlets

the feet

make

the most delicate

PORK.

The :

best roasting piece

from the shoulder

;

cutlets

is

;

steaks are taken

leg.

If the pork

the loin

from the

;

young, a handsome roasting piece

I

part of the hind leg, the skin having

'

I

The head and other

pieces

is

made

is

of the best

been removed.

are generally

salted

for

boiling.

VENISON.

The haunch f


viped off Avith a cloth, wrung one good glaze the glaze is then applied with a brush;

GLAZING. should be

sufficient,

or thrice.

Keep

27

but are sometimes glazed over twice

the glaze covered up for use, in a cool

place, until it is again required; place the jar containing it

into a

pan of boiling water to melt

it.

WHITE GLAZE. Simmer over the

fire

fast-cupfuls of cream,

gently for ten minutes, two break-

with one bay

leaf, and one blade of mace with a pinch of salt take out the mace and bay leaf, and pour it over one ounce of isinglass ; stir it ;

when

until dissolved;

cooled

down a

your meats, covering every part gently,

and when

cold,

little,

pour

it

over

this

must be done

garnished with

pink savoury

;

making which will be found in Index. A cheaper white glaze is used by boiling arrow-root with milk, a little thinner than for a shape, and using in the same way this can be used for warm as well as cold recipe for

jelly,

;

Dieats.

THE BIAKING UP OF THE The

FIRE.

influence the state of the fire possesses over the

cooking operations, makes be paid to

this.

The

so that the heat will

it

fixe for

necessary that attention roasting

must be made up

be thrown quite forward

accomplished by making up a

;

this is

with a few loose coals to burn up quickly, when the fire is burning up quite bright, then put large pieces of coals in the front of the fire, and small wetted coals and cinders heaped at the back.

For

boiling,

fire

a steady moderate

fire is

necessary

j

feeding the fire occasionally from underneath in such a

manner that the cooking operations will not be disturbed or thrown ofi" the boil. hot plate, cooking stove, or

A

close

range,

is

best adapted for stewing or boiling. .

If

MAKING UP THE

•-'8

FIEE.

cooking with an open range, great attention must be paid to the cleaning of the chimney, dishes are often spoiled

good custom that once every week the chimney should be swept as far as the hands Accidents from the falling of soot is caused can reach.

by

It is a

this neglect.

by the soot hood of the

falling that is in the

so that

fire,

it

immediate neighbour-

could easily be avoided.

MINUTE INSTRUCTIONS WITH REGARD TO THE PROPER PREPARATION OF FOOD AND MANAGEMENT OF THE FIRE. TO ROAST. at a distance from the kept be must The meat

fire

to

begins. heat quite through before the process of roasting kept at a modei-ate It is then drawn towards the fire and calculated by its distance from it; the time it requires is

a quarter of an hour to the pound is the general In roasting, baste weU very frequently. time allowed.

weight

;

When

These remarks are applicable to roasts of all kinds. the steam drawn towards the it is ready, you will observe insert a skewer at the bone, fire, but to make sure, always if

the blood oozes out,

it is

not done.

TO BOIL FRESH MEAT. put into tepid or boiling water, and scum is removed boiled rapidly for a few minutes; the gently indeed, and it is then set aside to simmer very pound of each to hour allowing fully a quarter of an half an to size or weight; salt is added

Fresh meat

is

meat, according

;

PREPARATION OP FOOD. liour before

boiling of

meat

is

removing

meat

it

from the

of importance.

fire

is

If

attention to the

If boiled quickly, the

rendered quite tough, and

unsatisfactory.

;

29

therefore very-

it is

by any chance the water

must be renewed with

boils in, it

boiling water.

TO BOIL HAM, TONGUE, OR SALTED MEAT. After washing,

put

on to

water, if soaked over night, boiling fresh meat;

boil

in

cold

or

tepid

on the same principle as

when through

the boil

it is

skimmed

and put to the side to simmer very gently.

TO ROAST OR BOIL FOWLS. Small fowls wiU take from twenty minutes hour;

an Geese, and other large fowls from of an hour to two hours in proportion to to half

Turkeys,

three quai-ters their size.

RABBITS AND HARES. Rabbits and hares are put into boiling water with a to boil; when boiling scum the water and simmer them very gently. Eabbits, if young, will take an hour ; hares, two hours ; and wiU take the same time, little

salt

if roasted.

GAME

BIRDS.

Pheasants will take from half an hour to three quarters according to size

;

partridges, half

an hour ; pigeons, the

same.

TO STEW. Stewing paring food

is ;

one of the most particular points in preif stewing veal or beef olives, heat the stew-

pan and melt a piece of butter or good dripping in

it

PREPARATION OF FOOD.

30

and place them in the stew pan, brown them nicely all over, not coarsely, but a pale brown ; pour in two cupfuls of boiling water add the seasonings, as see in recipe for beef and veal olives, and roll

the olives in

flour,

;

simmer gently two hours this method is good, and may be followed for any stew, whether small or large pieces of Fowls, &c., may be stewed by the same rule meat. ;

:

the rule

is,

let

the simmering be such that

it

can scarcely

be observed.

TO FRY Cutlets, chops,

and

fish

should

all

be cooked in a cutlet

and therefore the butter or dripping comes better up over them ; heat the pan, and have a good quantity of butter, good dripping, or lard in pan;

it

has straight

sides,

the pan, having them trimmed as see the recipe for

them when

and egg and crumbed dripping, put in whatever hot with the the pan is ready of the above you mean to fry, and brown them nicely a to be found in the Index,

;

pale brown, they should be quite firm; have a sieve ready prepared with blotting paper, or a soft muslin cloth iaid

on

it

;

lift

the cutlets, &c., out of the pan with a

and drain them on the sieve ; thus prepared,

when

well done, gives greit satisfaction, as

this

slice,

method,

they are quite

from grease ; they should be done so that when laid on a napkin they would not soil it; for Sauces, see

tree

Index.

TO BBOIL.

A

clear

red glow of heat

is

necessary,

and careful

catch the turning ; a hot ashet should be in readiness to fii'e; this gravy, which, in turning it, would run into the is

in reference to steak or chops.

PREPARATION OF FOOD.

31

TO BAKE.

Baked meat, unless under cover as a pie, is not an economical method of cooking ; it should be turned and basted occasionally, but not salted until

time calculated

is

a short time less

baked

it is

than for

;

the

roastino-.

Fish is baked in a very short time, by the time it is browned on the top, it is done. A pie of uncooked meat of four or five pounds will take two hours, the cover will be ready before that time

;

when the

paste

the pie on the hot plate to finish, or cover

is

it

ready, place

with a paper

and leave the oven door slightly open. pastry must be good, hot, but not scorching;

slightly gi-eased,

The oven if cold

pastry

for

the paste will run is

all

in the oven, the door

as possible.

A green

over the dish

;

must be opened

and when as seldom

fruit tart of four

pounds will take an hour; rich cakes, such as plum or seed cake must ha^-e a very moderate oven, and an equal heat kept up all the time.

A fruit cake takes no longer to bake than

without fruit; hours.

if

four pounds weight

it will

a cake

require two

In trying whether a cake

is done, never use a knife for the purpose ; take a clean skewer and insert it in the centre of the cake, which is the thickest part of it; if

dry, then the cake is

done ; if well raised in the centre and cracked, and well browned, the cake will be sure to give satisfaction. Small biscuits require careful watching; they are baked in a few minutes. Shortbread does not require a very hot oven

a cake of nearly two pounds ; weight will take from three quarters of an hour to an hour ; a light tea cake of two pounds weight will take an hour.

32

THE GENERAL ECONOMY OF THE KITCHEN. unnecessary that the slightest waste takes place; beginning with fuel, small coal should be used up regularly only every day along with the larger pieces, and fires kept one that It is true in accordance with what is required. another, individual will save one half of the coals that habit the Supposing that to be placed, will use. It

is

similarly

charge, how in relation to everything under such a one's very material the difierence must be in point of economy.

In breaking coals break them by the seam and not across; waste in breaking this method saves labour, and a great see that it is night, the them. In making up the fire for night; and done in such a manner that it may keep in all chips at wood always Have that the water boiler is filled. hand in

case of emergency.

From the abundant supply of

not the waste never seems to be thought of; it is Gas is often that account. less sinful to waste it on required. not reality thoughtlessly burned when it is in be well-regulated families the gas ought to

water

its

In private

saving is the meter at a regular hour; a great is done the jets should be effected by this rule. When this apartments; when this carefully turned off in the different dangerous to enter a room with has been neglected it is very accidents have been the a light where gas escapes; serious trimmings of meat and poultry should

turned

result.

off at

Bones and

gravy drawn from them, be added to the Stock Pot or a rich for many purposes. which would be convenient to reserve it along time, if alittle salt is added to Drippingwillkeepfor

for

the air. Top fat is useful and kept well covered up from into a basm of cold many purposes, when melted and poured

THE KITCHEN. water,

lift it

33

with a strainer, and scrape away any refuse

from the underside ; repeat this when it may be melted with roast drippings. Kitchen grease that cannot be used for this purpose, maybe used in the manufacture of kitchen

—

making it: Take one pound of grease, one pound of soda, one pound of American pearl ash, and put them into an old pot; stir them over the fire, until soap

;

recipe for

quite melted, taking great care that they do not run over.

most useful

This

is

chen

cloths,

and

boiling of fresh

in the kitchen for

for cleaning the

meat

is

washing wood,

hands thoroughly.

making

useful in

piece of mutton, good rice or barley broth

ham, or salted meat, pea soup salt,

part of

soups. is

generally

is

made.

kit-

The

From a From

made ;

if

very

only must be used.

If not wanted for these purposes, they are always a great addition to the it

Stock pot for brown soups of any kind. Bones from roast beef make excellent pea or potato soup. Bones of

any kind can be used in making soups. the book shew;

many purposes, as it may be minced,

ness for use.

Cold

be used up for

with

it,

left

and made up into

Cold

or

meat can

the recipes throughout seasoned,

rice or potatoes, balls,

left

and in

may

flat cakes,

readi-

be mixed

and fried

for

breakfast, luncheon, or suj^per,

and is sometimes useful making up an extra dinner dish ; the remains of fish are useful done up in this way, and may be mixed with in

potatoes or rice also.

Vegetables, such as carrots, turnip^

cabbages, &c., are not safe to heat

up for use the day after they have been cooked, they are almost sure to become acid on the stomach; the proper quantity should be cooked for the day's use.

E

34

THE DISHING OF COOKED MEATS FOR THE TABLE. As

necessary that animal food should be presented be agreeable and inviting form, a few hints may

it is

in an

acceptable on this

A

Index.

For Gamishings, consult of beef is dished as shewn in the subject.

sirloin

If a large joint, instead of sending all the and a saucegravy in the dish, pour a little over the meat, shaUow that it is tureenful to table. The ashets are so great quantity of very inconvenient to the carver when a Engi^aving.

gravy

is

sent in the dish.

Is served also as

A BOUND OF BEEF seen in Engraving. Remove the binding

carefully; take a sharp knife top.

Trim

the water in

it all

round,

which

it

if

and cut a thin slice from the necessary, pour a ladleful of

was boiled over

it.

ROAST OR BOILED MUTTON underside up, although it is Is properly dished with the The knuckle end Ls placed frequently served otherwise. to the left

hand of the

carver.

HAUNCH OF VENISON OR MUTTON uppermost, and the knuckle end Is dished with the back towards the left hand of the carver.

LAMB,

Lamb

is

&c.

dished as seen in the engraving

saddle of mutton

;

shoulder of mutton

is

;

also

ham and

dished with the

towards the carver. back uppermost, and the neck end

DISHING OP COOKED MEATS. Roast turkey, geese, and fowls are towards the

left

hand

;

round the

with the breast

dislied

as also chickens, pheasants,

Pigeons and small

ducks.

35

lairds

dish, so as the feet

and

are dished in a circle

meet in the

Stews,

centre.

such as beef or veal olives are heaped neatly in the centre,

and the gravy poured over them. Cutlets and chops are arranged round the dish, each leaning on the other, and the gravy or vegetables in the

centre

—see

Kecipes.

Rabbits and hares are dished, as shown in the Engraving,

with the heads towards the Plates

;

also, for calves'

and tongue. the

left

Large

hand

;

left

of the carver j see

head, neck of veal,

fish are

Engraved

fillet

of veal

dished with the head towards

small fish are dished head and taU, or turned

round and the

tail

ways of d ishing

pushed through the eye seeRecipes in Index.

fish

;

for other

When

fish

are served without gravy in the dish, they are placed on

and frequently when gravy is served in the dish, an under ashet, a size larger is covered with a napkin, and the dish placed on it ; that is done at pleasure with meats of any kind. Entrees, where gravy neatly folded napkins

;

not served in the dish, are invariably served on napkins, which must be very neatly folded; cold meats are generally served on napkins. is

CARVING. Practical extent, to be

experience

is

necessary, to

a good carver.

lady cai-ve neatly

;

It is very pleasing to see a

the young housewife should accustom

herself to carve, with neatness

or

a considerable

and activity, joints, fowls, any other dish that may be placed before her at table,

CARVING.

36 SO that she toay

when

have no

difficulty or distnist of

her powers

The

before company.

called upon to carve

disb

must be placed at a convenient distance, neither too near nor too far away it is of great importance that carving Carving must be performed knives are in good condition. with placidity and exertiou, of without any appearance ;

neatness, as if by dexterity

and

skill.

SIRLOIN OF BEEF Is carved from

A towards B, as is shown in the Engraving.

Slices are carved

from the underside

the dotted line in the Engi-aving. some preferring the underside or outside slice

a

;

little fat

and

shewn by

also, as

A

choice

fillet,

given,

Ls

and others the

gravy are served with

it.

EOAST RIBS OF BEEF

Are carved slices,

a

across the ribs quite

little

little fat

down

to the bones in

thicker than slices from the sirloin; sei-ve a

and gravy.

ROUND OF BEEF. Slices

the from rounds of beef are carved as shown in Boiled beef is cut thinner than to B. from

A

Engraving, roast beef

3

served with a small piece of fat should be

the lean.

ROAST OR BOILED GIGOT OF MUTTON.

The

slices are

carved moderately thin

;

if

seiwed with

right across in the thickest the upper side they are cai-ved cut across the most fleshy side, thus helping slices

and

SADDLE OF MUTTON. Saddle of mutton

is

carved in thin

slices across

the ribs,

CARVING. quite along the whole length

lamb or pork

is

37

on either

side

;

saddle of

carved in the same manner.

LAMB. Quarter of lamb

is

carved in

slices as

shown in the

Engraving.

HAM.

Ham

sometimes carved through the thickest part, an shown in the Engraving, but it is more economical to slice ic

is

across three or four inches

from the knuckle;

it is

carved

in slices as thin as possible.

CALF'S HEAD.

head

Calf's

They

is

carved in

are cut quite

slice of

down

indicated in Engraving.

bone

to the

the tongue, and a

out with

slices, as

little fat

;

a

little stuffing,

a

and gravy, are helped

ib.

FILLET OF VEAL.

The beef

;

carved in the same manner as a round of serve stuffing and gravy with it. fillet is

ROLLED VEAL. Veal, or meat of any kind, boned, and stuffed, across,

is

sliced

beginning at one of the ends.

TONGUE Is sliced across in thin slices

;

part of the

throat sweetbread, are served with

fat,

and the

it.

ROAST HARE Is carved

by cutting

back on each side the meat in stuffing

;

slices from head to tail down the the legs are either carved by cutting

from the bones, or dividing them in two; and gravy are served with it. fillets

;

CARVING.

38

FOWLS. the Fowls are carved by fixing the fork firmly into the down cut breast; cut off a wing and leg on one side; of merrythought ; then cut thin slices the whole length carved, giving a the breast; serve out what is already Divide the joint of the leg, thus making two choice. little stuffing helpings, and the same with the wing. other side in the and gravy is served with it. Carve the and partridges are same" way, if required. Pheasants Geese and ducks are car^^ed carved in the same manner. Stufied fowls, when boned, in much the same manner. Pigeons are cut in are carved across as tongue is carved.

A

two from head

to taU.

COVER OF A The cover

of a pie

is

PIE.

carved by cutting the cover in

the sides. triangular pieces from the centre to

Two pieces

out and serving the meat only are carved before taking the meat, and a little a piece of paste is served with is Plum or any pudding of the same stiffness,

gravy

jeUies from the centre. Other puddings, as a matter of course. and creams, are helped with spoons, sHces, but in small thick Cheese should not be cut in thin

carved in

Pi^^'^-

slices

FISH.

carved Large fish, as salmon and cod, are knife and Engi-aving, with a fish carving

as

shewn in

fork, taking

shown

m

turbot, as not to break the flakes; portions of the rich gelatmEn^i-aving also, helping small of the thick part of the h^. ous" skin, and a portion same manner a« turbot. ihe Soles are carved in the SmaU fish best. parts of all flat fish are the

care

thickest

served whole. are either divided or

—

39

WEIGHTS AND MEASUEES. following are tables of the principal -weights ana

The

measures, according to the imperial standard

Kingdom

in all parts of the United

now

in use

:

WEIGHTS. Ounce.

1

— — — — —

16

1

Pound.

— 448 28 — 112 — 1792 35840 2240 — — 14 peck bushel — 56 224

14

8

160 pds.

1

pds.

boU

—

-

2

1

1

Stone.

1

1

4

1

Cwt.

80 1

1

sack

—

280

Ton. pds.

or 2| cwt.

140 pds.

MEASURES. 1

Gill.

4—1 8—

32 64 256

2048

The only.

2

_ 8 — 16 64 — 512

Pint.

— — — — —

1

Quart.

4

—

1

Gal.

8—2—1 —8—

32

256

Peck.

Bushel. 4 — — 64 .32—8 — Qr. 1

1

peck, bushel, and quarter, are used for diy goods

In Scotland, a pint

is

and a quart called a dioppin.

sometimes called a mutchkin,

40

COOKERY AND DOMESTIC ECONOMY.

SOUPS. General Resiarks. Upon the management of this department depends, in great measure, the degree of economy or waste going on in It will always happen, and especially

any establishment.

in large families, that there are refuse bones and pieces of

meat, every scrap of which should be collected together, with any odds and ends of all kinds of animal food, such as

heads and necks of poultry, trimmings of meat, (fee. If not approved of for family use, they will, at all events, afford good useful soup for the poor, who will, many of them, be grateful for the broth or soup produced from them.

Besides

meat and poultry should be saved, and the strength increased by adding bones, scraps, ^ven to crisp for a few minutes. Iihickly

GERMAN PASTE FOR TARTS. Take a pound of flour, half an ounce of mixed sweet rpice powder, and six ounces of sugar ; mix them weU

PASTRY, PUDDINGS, TARTS, ETC

190

together; take

half"

a pound of fresh butter, rub

thoroughly; add the yolks of two eggs, and

make

in

it it

up

into a nice paste.

GERMAN APPLE TAET. Take the whole, or half of the above proportions of German paste knead it in a round form, as in making a ;

cake of shortbread; place a round cake hoop on a baking tin, with paper over it, put the paste into it, working up with the hand an edge about an inch and a half deep, as in

making

raised pies

;

pare the edges

all

with nice apple marmalade, in which a

even, and

little spice

fill

it

powder,

a piece of fresh butter, and the juice of a lemon has been stirred ; bake in a moderate oven for half or three quarters

put a covering of mirangue mixture over it, and return it to the oven to become crisp, if to be used cold ; chequer it all over the top with the mixture, before putting it into the oven to crisp, and fill the spaces with

of an hour

pink apple

;

jelly.

Serve on a napkin.

SWISS APPLE TART.

Make German

it

of the same paste, and in the same

apple

tart.

Cover

it

entirely with a

manner

as

round cake

an hour, and while of paste, and bake it three quarters of sugar icing. hot, pour over it transparent

APPLE CAKE. tart, a tart in the same manner as Swiss apple score yolk of egg, short or puff paste; glaze it with

Make with

The sugar over it. in diamonds, and dredge sifted and Sultana raisins. anoles may be mixed with currants

it

191

PA.STBY, PUDDINGS, TARTS, ETC.

BLACK CURRANT TART. Pick some black currants and stew them with, apples; fill an open tartlet case with them and bake, when cold, cover with whipped cream; a deep tart dish

may be

filled

with them and covered in the usual way.

MINCE MEAT FOR CHRISTMAS PIE. Mince meat for Christmas pies should be made at least a month before using it. Mince separately one pound beef suet, one pound muscatel i-aisins, stoned, one pound apjales, one half pound lemon peel ; pi6k and wash one pound of currants, one pound minced beef; mix two ounces of Mackay's sweet spice powder with these ingredients, put into a stone jar, and moisten with brandy; rum or wine of any kind

may be

substituted for brandy.

MINCE MEAT.—No.

II.

To one pound beef suet add one pound and

a-half of

two pounds of apples, four ounces orange peel, three-quarters of a pound of sugar, a little ground cloves, nutmeg, ginger, and cinnamon; mix well, and moisten currants,

with brandy.

MINCE MEAT— No.

III.

Grate the rhind of three lemons, peel off the white inner rhind which is very bitter, divide the lemon into liths and cut

up each with small

scissors,

scrape the pulp quite clean

and the

gi-ated

pick

away the

from the white

and add it

pips

skin,

rhind and juice to one pound stoned raisins,

one pound suet, one half pound sugar, one pound apples, one pound currants, two ounces orange peel, two tablespoonfuls orange marmalade,

an ounce of mixed spice

powder, and a cupful of brandy.

PASTRY, PUDDINGS, TAHTS, ETC.

192

CHRISTMAS

PIE.

Cover an asliet with nice puff jiaste, put a thick edging of paste round it, roll out the remainder of the paste, not too thin; fill the ashet with the mince meat, heaping it a little higher in the centre, take the small pastry wheel cutter and score the paste in stripes across the centre, so

that

when baked the mince

will be seen through,

lift

it

over the dish, trim the edges and notch them nicely with the back of a knife, glaze with beaten egg, and sifted sugar over; bake until the pastry

is

done in a good oven, three

quarters of an hour should bake a good sized one.

SMALL MINCE

PIES.

Cut out puff paste with a round cutter smaller than a cheese plate, put narrow bands of paste round them; fill, and cover them with open strapped cover in the very same

manner

as the large Christmas

tin with paper

and bake them

for

twenty minutes; white

not appropriate for mince

sugar icing

is

much

baked in

better

mince pie; cover a baking

this

manner;

pies,

they are

tin pattie pans leave

a very disagreeable flavour of the tin, and make them very heavy.

A MERANGUE. composed of the whites of dry of eggs and sugar, in the proportion of one pound

The mixture

for

merangue

is

twelve whites of eggs, according to Whip the whites to a solid snow, pour them their size. when done over the sugar, stirring them lightly with a To build the merangue, reverse an ashet, and oil spoon. mixture, or greas the edge, fill a piping bag with the it in a crisp and make a wreath on the edge of the ashet; sifted sugar to ten or

193

PASTRY, PUDDINGS, TARTS, ETC. cool oven,

and continue making two or three mo5 e, each

a

than the other; they will come

size less

the dish little

them up on an

build

;

ashet, fixing

of the mixture, the smallest at the top

the oven for a few minutes, and eots,

qaix/C easily off

or any preserves

fill it

you please;

them with a ;

put

it

with peaches,

fill

it

up

into apri-

to the top

with whipped cream.

A CHARLOTTE Pour a

little

on the top

;

pink

jelly into a jelly

line the sides of the

of a length;

all

fill

RUSSE.

mould, with a lion

mould with

finger cakes,

up the centre with ItaUan cream,

flavoured with a glass of brandy.

A SPANISH CUSTARD. Stir

till

with a

quite smooth three table-spoonfuls of arrow root,

little

and pour

cold milk,

it

into an English quart

and add half an ounce of dissolved isinglass, the yolks of two well beaten eggs, and a seasoning of bitter almonds ; pour into a wetted mould, and when cold turn it out, and ornament of boiling milk, stirring

it

it

sweeten to

;

taste,

with sliced blanched almonds.

VANILLA CUSTARD. Separate the yolks from the whites of eight eggs, beat the whites to a

sweeten Vanilla

it

when

;

table-spoonfuls, set

;

stifi"

snow

;

boiling,

and

lift

thicken

them it

an English pint of milk,

;

it

with

the beaten white of egg in

amongst the milk, let them them with a slice on a sieve pour the milk over the well beaten yolks, pxit

it

turn them once, and

to drain

boil

with four ounces of sugar, and season

over the

fire

;

lift

when

2b

cold,

pour

it

into a trifle

PASTKY, PUDDINGS, TAKTS, ETC.

194

whites neatly over

it;

you may

glass, dish,

and place

put a

red currant jelly in the centre of each.

little

tlie

ALMOND CUSTARD. Take a lump

of loaf-sugar weighing four or six ounces

almonds, sweet), half a dozen blanched bitter EngUsh pint of cream, or milk ; grate the rhind of

(if wished very

and an and simmer a nice fresh lemon with the lump of sugar, untU nearly them for fifteen minutes strain it, and stir an ounce add the yolks of four weU beaten eggs, and ;

cold

;

of pounded sweet almonds.

Serve in a glass dish.

LEMON CUSTARD. are extremely Beat the yolks of eight eggs until they stirring them them, over water light; pour a pint of boiling and gi-ate four ounces of sugar in a piece,

take ; juice, a ghiss of two lemons with it ; add the rhinds the brandy, do not add these until of wine, half a glass of well

boHing ; stir them in, and the other ingredients are just in custax-d immediatelyremove from the fire. To be served glasses.

CUSTARDS IN GLASSES.

A nice rich custard for glasses

is

made in

the proportion

to size, and an English pint of five or six eggs, according pan on the fii'e mth water, when of milk; put a deep the ingi-edients, viz.—The set a jug in it containing boilin

and grate sugar over when done.

ALMOND PUDDING. Blanch four ounces of bitter and sweet almonds, dry and

pound them, mix them with four ounces of sugar, one glass of brandy, four ounces of butter melted, and four penny sponge cakes. Beat all well together, and mix in six eggs well whipped. Bake with a puff paste boi'der.

COLLEGE PUDDINGS. Beat six yolks and three whites of eggs, and make them into a smooth batter, with two large spoonfuls of flour, a little

mixed sweet

and sugar to

spice

taste, four

ounces of

suet, four ounces of cleaned currants, and, if liked,

minced orange

peel.

a

little

Boll them up in the form of an egg,

and fry them.

LEMON DUMPLINGS. Grate the rhind of a large lemon, cut the lemon in two, and scrape out the pulp grate an acid apple, take half a ;

pound of bread-crumbs, a quarter pound of suet minced very fine, a quarter pound of sugar, and a table-spoonful of flour;

mix

all

and add them. tie

them

water

;

very well together.

Make

Beat up three eggs, up the mass in little dumplings

and plump them into a pan of boiling twenty minutes will do them. Served with wine in cloths,

sauce poured over them.

;

PASTRY, PUDDINGS, TARTS, ETC.

20G

NORTHUMBERLAND PUDDINGS.

mUk

Stir flour into boiling

sweeten

When

it,

boil

until it

is

a few minutes, and pour

quite cold and firm, stir into

it

a thick batter, it into

a basin.

four ounces of fresh

butter, melted, four ounces of currants, a little candied

and three bake and eggs well beaten, put into buttered tea-cups fifteen minutes^ will be enough ; turn out and pour wine

orange peel minced, a

little

brandy and

spice,

sauce over.

CASTLE PUDDINGS. and the some of sifted loafsugar beaten to a cream beat two eggs, and mix in with a few drops of essence of lemon, and a few carraway seeds; bake in cups half the size of an ordmary tea-cup, (they are to be had for the purpose) ; turn out and serve wine sauce

Take two ounces

of butter, ;

over them.

VERMICELLI PUDDING. Boil three ounces of vermicelli in about a pint and a half of mUk ten minutes, with a stick of cinnamon; and a bit of

cold; eggs, sift

lemon peel; take out the cinnamon, and peel when two stir in the beat yolks of four, and the whites of and a small glass of brandy ; bake half an hour, and

sugar over

it.

GROUND RICE PUDDING. pound of ground rice, boil it slowly a few half minutes, pour off the water, and add one pint and a lemon of drops few of new milk, three ounces of sugar, a

Wash

half a

or almond flavour, a glass of eggs,

and bake.

rum

or brandy, three beat

PASTRY, PUDDINGS, TARTS, ETC.

BOILED MACAEONI PUDDING—No. Wash, three ounces of macaroni and quart of milk; pour

it

207 I.

boil it in

an English

out into a basin to cool, beat up

three eggs, two spoonfuls of sugar, and a

little

seasoning.

Mix them, or steam

butter a mould, pour in the mixture, and boil an hour; turn out, and serve with wine sauce.

EICH MACARONI PUDDING—No.

Wash

four ounces of macaroni, boil

II.

it>till

tender in a

pint of new milk, with a laurel

leaf, a stalk of cinnamon, a bit of lemon peel, and two ounces of sugar; take out the

seasonings,

and

stir in

cold, stir in four well little

four ounces of fresh butter.

When

beaten eggs, two cups of cream, a

nutmeg, and brandy

;

bake

it.

PLAIN MACARONI PUDDING.—No.

IIL

Wash three ounces of macaroni and boil it slowly in two English pints of milk, with a bit of cinnamon, a bay leaf, and two spoonfuls of sugar; simmer slowly till tender; pour it into a pudding-dish, take out the seasonings, and stir in three or four well beaten eggs, and bake haLfan-hour.

Serve cream or good milk with

it.

PLAIN EICE PUDDING.

Make

it

exactly as plain macaroni, and serve

it

in the

same manner. RICE

Wash soft,

AND APPLE PUDDING.

half a pound of rice, and

with four ounces of sugar.

simmer it in milk till Meantime, mince one

pound of apples, and beat up four eggs, leaving out half the whites; stir the eggs and the apples well amongst the rice,

season with anything you like, and bake.

Beat the

PASTRY, PUDDINGS, TARTS, ETC.

208

out to a suow, and when the pudding Ls done spread them over it; return it to the browned, and nicely oven ti/i crisp, sift a little sugar over, and serve cream

wLites

with out

left

it.

These ingredients make a very nice dish with-

ecrgs.

PLAIN BREAD PUDDING.

Pour boiling milk over one or two slices of bread, (or you may grate them); let them stand half an hour, add two eggs, a little seasoning, and bake. Serve milk with it. RICH PLUM PUDDING—No.

I.

apples; of each half

Take stoned raisins, currants, and a poimd, two ounces of orange peel (if liked), half a pound flour, of beef suet, six eggs well beaten, a quarter pound of the same of bread-crumbs, sugar, and two glasses of brandy; mix them up and let them stand all night and within three hours before wanted. Tie in water; a cloth or buttered mould, and put on with boiling brandy sauce. boil three hours. Turn out, and serve with

next day,

till

PLUM PUDDING—No.

II.

Take a quarter pound of mashed potatoes, a quarter and pound of grated carrots, the same of bread-crumbs, pound of currants, the flour, half a pound of suet, half a spice, a same of sultana raisins, one tea-spoonful of sweet of soda powder; glass of rum, two eggs, and a tea-spoonful to moisten it milk mix all together, and if too dry, add

Boil in a cloth or buttered mould.

PLAIN PLUM PUDDING OR DUMPLING—No. IIL half an Take one pound of flour, one pound of currants, pound of suet, half a ounce of mixed sweet spice, half a

PASTRY, PUDDINGS, TARTS, ETC.

pound of Valencia

raisins stoned,

Mix them and

boiling milk.

209

moistened with a

little

boil in a cloth,

MARROW PUDDING. For a large pudding, take four ounces of marrow or finely minced mutton suet, the same of sugar and cleaned currants, with a few sultana raisins, eight ounces of grated bread, one glass of

rum, a

little

sweet

spice,

and six eggs well beaten.

and fill the dish nearly full of boiling up, and bake. Two glasses brandy, two

Stir all well together

milkj

mix

it all

ounces loaf-sugar, with one tea-cupful boiling milk, and a little

grated nutmeg,

is

the best sauce for

it

;

serve in a

sauceboat

ITALIAN PUDDING.

Half

fill

a pudding- dish with nice green stewed apples,

grate four or six ounces of bread, add

two ounces of sugar, and pour two breakfast-cups of boiling cream over it. Cover up and let stand half an hour. Beat up four eggs very light,

nutmeg

;

stir

pour

served with

amongst the bread, and grate in a little over the apples, and bake. Good cream

it

it.

GTATEFUL PUDDING. Take four ounces of grated bread, four ounces of flour, two ounces of sugar, four ounces of sultana raisins, and

mix the bread-crumbs and flour, and ; pour an English pint of boiling milk over them. Mix in three or four eggs

the other ingredients, and boil in a buttered hours.

Sift

sugar over

when done

;

mould three

serve sweet sauce.

FRUIT PUDDING. Butter a pudding-bowl, put about a tea- cupful of strawberry or raspberry jam in it, and pour over a batter made

2d

PASTRY, PUDDINGS, TARTS, ETC.

210

with a tea-cupful of and two beaten eggs. the preserve will run

a pint of milk, a Utile sugar, Boil half an hour; turn out, vrhen

flour,

all

over

it.

BOILED LEMON PUDDING. mix with them Grate four ounces of bread-crumbs, and sugar, the grated rhind four ounces of flour, four ounces of them an English and juice of one lemon, and ijour over and let stand half pint of boiled new milk hot ; cover up, put a tea-cup an hour beat up two eggs, and add weU buttered; reversed into a good sized pudding-bowl the cup; let the bowl pour the mixture aU round and over but see that the water be full to the top; boil it two hours, When done turn out carefuUy, remove does not touch it. lemon sauce. the cup, and fill up the space with ;

;

FIG PUDDING. ounces of sugar Mix half a pound of flour, with four Uttle grated nutmeg, and one pound of minced beef suet, a a glass of brandy, rum, or the juice of a lemon, four eggs, of nice juicy figs sliced wine, and thi-ee quarters of a pound

and cut in small Serve with wine

pieces.

sauce.

IMix weU, and boU four hours. Half this quantity will mal^e a

moderate sized pudding.

CUSTARD PUDDING.—No.

of

Mix new

fuls of

I.

the same quantity an EngUsh pint of cream with over two table-spoonmilk, and pour into a basin very put in gi^adually, breaking it corn-flour;

stir it over: ounces of white sugar, and then pour it into a pudding-dish the fire until it is thick ; and bake it. Season with lemoai ..ver six well beaten eggs,

smooth; add

four-

or almond flavour.

211

PASTRY, PUDDINGS, TARTS, ETC

CUSTAED PUDDING —No.

IL

Beat up ten eggs, leaving out two whites ; boil an English, quart of rich new milk with four ounces of loafsugar

pour

;

the time

;

bake until

it

boiling over the eggs, whisking

flavour with lemon or almond

them

essence,

all

and

set.

PLAIN CUSTARD PUDDING—No.

Take two

III.

large spoonfuls of corn-flour, with

two of

moist sugar J stir in gradually an English quart of milk; stir it over the fire until it thickens; beat two eggs and add, also a little essence of lemon, (a small piece of butter stirred in is

without is

an improvement, but

Mix

it).

served with

it,

all

up, and bake.

is

it

Cream

very good

or good milk

and preserves are generally put down.

BOILED CUSTARD PUDDING.

Mix by flour,

and one English pint of milk; ten minutes, stirring it all the time; add the yolks Pour into a eggs, and a little ground cinnamon.

two ounces of

boil it

of five

sugar,

buttered mould that will exactly hold it;

common

degrees a large spoonful of corn or

and

boil

an hour.

Be

it;

tie a cloth

over

sure that the water does not

get in; serve sweet sauce or melted currant jelly.

GINGER PUDDING. Boil a pint of cream with a

little

sugar,

and pour

hot over half a pound of sponge cakes in a basin ;

when the cream

is

of eight eggs, beat ger, it

and

cover

it it

soaked up; add the yolks and whites

up with two ounces of preserved

gin-

a little of the syrup; cut in small pieces; steam

in a buttered basin an hour; serve with

wine

sauce.

PASTRY, PUDDINGS, TARTS, ETC.

212

TAPIOCA PUDDING. Soak and wash

tljree

ounces tapioca j boil

it

in a quart

of milk until clear ; beat up three or four eggs with three ounces of sugar, and stir into the tapioca; add a little Serve with essence of whatever you like, and bake. either cream or milk.

BAKED SAGO PUDDING. Soak four ounces of sago in cold water twenty minutes; pour oflf the water, and stir the sago by degrees into a pint and a half of boiling milk; let

beat two eggs well and

and a

little

mix amongst

it boil

ten minutes;

the sago,

with sugar

seasoning; bake an hour in a moderate oven-

BOILED SAGO PUDDING. Boil two ounces of sago in a pint and a half of milk

ten minutes; season

it

with what you

like,

and pour

it

over four sponge biscuits, or a similar quantity of bread-

crumbs, beat up four eggs, with a little sugar and white wine; mix together, and pour into a buttered basin,

and steam one hour. CHILDREN'S PUDDING. three quarters of a pound of flour with half a of pound of suet, four ounces of treacle, and half a pound powder currants, mix about half a tea-spoonful of baking

Mix

together, amongst the flour; heat the treacle and milk two cloth and pour over the other ingredients; boil in a with the water, hours, taking care that it is weU covered

which must be kept boiling when put

in.

SWISS PUDDING.

Have

bread-crambs a good quantity of fine stale gi-ated

PASTRY, PUDDINGS, TAKTS, ETC.

and apples minced

fine;

213

butter a pudding-dist,

sift

the

crumbs over the dish through a dredge box or fine hair sieve, and strew in a layer of the minced apples and sugar; crumbs again, with apples and sugar, till the dish is full.

Melt four ounces of fresh butter, and pour bake an hour.

over the top

it all

;

FEIARS' PUDDING.

Toast two

up one

slices

of bread, and cut

oS the

egg, stir in a spoonful of sugar, a

crust; beat

cup of boiling

and a little grated nutmeg; cut each slice in four; them with this mixture, and let them soak it up. It must stand two hours. Fry in nice lard, until brown. Pour a wine sauce over them in a flat dish, milk,

cover

EXETER PUDDING. Split up small tea-buns, plain cookies, or sponge cake, and put raspberry jam inside; place them in a dish and pour hot lemonade (to make which see Recipe) over

When quite cold, switch a little good cream sweetened and flavoured with lemon over them. them.

ESSEX PUDDING. Beat three ounces of butter, and the same quantity of add three eggs, and three ounces of

sugar, to a cream;

flour. Butter a mould well, put in a little of the mixture, then a layer of strawberry jam, filling the mould with each alternately till full. Two hours will boil it; or it

may

be baked

;

serve with white wine sauce.

PLAIN CABINET PUDDING.—No.

I.

Butter a pudding mould, stick large stoned raisins over, line it with thin slices of tea-buns or cookies,

all (if

"

PASTRY, PUDDINGS, TAKTS, ETC.

214

they are

stale

the better), and cover with rasp or

all

strawberry jam;

fill

the mould in this manner:

—Pour

and pour

some boiling milk over a few allow it to soak a few hours before boiling cover over With this pudding cream is close, and steam two hours. eggs, stir it well,

;

;

delicious.

CABINET PUDDING—No. Btitter a

mould and

line it

II.

with very thin

sponge cake, put in a layer of raspberry preserve,

slices

of

and then

in this a layer of the sliced cake, filling up the mould breaka and eggs, manner. Make a custard with three the mould, fast-cup of cream or milk, and pour that over two houi-s, soak with a glass of wine in it. Let stand to and steam one hour; be sure that the water

coTer

it close,

does not touch

it;

serve with wine or brandy sauce.

CABINET PUDDING.— No.

/

III.

all over it, Butter a mould and stick large stoned raisins eggs, and mix grate two ounces of bread, beat up three

two spoonfuls of sugar, and a Uttle seasoning. over, and mix toBoil a breakfast-cupful of milk, pour it Pour into the mould, and steam it an gether very well. with wine hour and a-half turn out carefully, and serve With puddings such as these, good cream is somethese with

;

sauce.

times used.

A LIGHT BOILED PUDDING. of breadof boiling milk over four ounces sugar, an ouPce of stir in a table-spoonful of pour well beaten, and a glass of sherry;

Pour a pint crumbs,

butter, three eggs

into a buttered mould, with a

over

it.

littie

orange poel «tnck

PASTRY, PUDDINGS, TARTS, ETC.

215

FRENCH APPLE PUDDING. Bake some apples with sugar until tliey become a marmalade, aud put them into a pie-dish already lined with paste; cover them with a cup of milk poured boiling over two beaten eggs and a bit of butter almond essence; bake an hour.

;

flavour with bitter

ANOTHER FRENCH PUDDING. Take half a pound of flour, half a pound of minced suet, half a pound of currants, half a pint of milk, and a quarter pound of treacle; mix well, and boil in a basin three hours.

PRESERVE AND CUSTARD PUDDING. Put preserves at the bottom of a pudding-dish, and grated bread over that three quarters of an inch deep ; boil an English quart of milk, and pour it over four beat eggs

sweetened

;

pour this gently or ladle

it

over the dish, and

bake twenty minutes.

RATAFIA PUDDING. Boil a quart of cream with half a pound of sponge cake

''two minutes;

mix

in a glass of sherry, a few minced

and one ounce ratafia drops; flavour with essence of bitter almonds; mix together very well, and bake half an hour. When done grate sugar over ; serve with sweet wine sauce.

almonds, a

little

sugar, the yolks of four eggs,

WAFER PUDDING. Beat the yolks of four eggs very light with two ounces of sifted loaf-sugar, beat to a cream two ounces of fresh butter,

mix

of the eggs piled

all

together with a

little

milk, and the whites

whipped to a snow; bake in patty pans; dish

on a napkin

;

sift

sugar over.

PASTRY, PUDDINGS, TAETS, ETC.

216

APPLE CHARLOTTE. Butter a pudding-mould, cover it with fine bread-crumbs, beat egg and the fill it up with stewed apples mixed with a rhind of a lemon grated ; cover over the top with crumbs

and bake.

CHESTER PUDDING. Melt two ounces of butter, add an ounce of ground almonds, four ounces of sifted loaf-sugar, the yolks of four Stir over the eggs, and the rhind and juice of one lemon. with fire constantly till quite hot, put it in a dish lined

and bake it one hour. Beat up the whites to a snow, and when the pudding is done pub them on the top, flavoured with a few drops of lemon, and sweetened a little; keep it pastry,

in the oven to set and slightly brown.

Beat

till

quite

COCOA NUT PUDDING. light a quarter a pound of butter, and the

same of sugar, add a cocoa nut grated; beat six eggs and mix them by degrees with an EngUsh piat of cream and milk mixed. Mix all well together, and bake.

CHOCOLATE PUDDING. Scrape very fine two ounces of chocolate, and put it on a quart of milk; to boil with a tea-spoonful mixed spice, and smooth, and bruise the lumps with a spoon to make it qxiite two ounces of sugar. When cold stir in six beaten

add

eggs,

and bake,

to be eaten cold.

MARLBOROUGH PUDDING. dish, add four Slice a skia of orange peel and put in a the yolks of and ounces of butter, four ounces of sugar,

four eggs beaten

;

stir

them

well, but do not let

and bake to the boil; pour into the mould,

them come

till it is solid.

217

PASTEY, PUDDINGS, TAKTS, ETC.

SOUFFLE PUDDING.— Baked.

Pour a

boiling milk over six rusks,

little

soak for a

little

;

sugar, grate in a little

mix

quite smooth;

a snow,

eggs to

and

let

beat tbe yolks of three eggs with a

lemon

i-hind,

stir

little

and beat up the rusks

Whip

all together.

them

the whites of the

them in and bake immediatelyrj

twenty minutes will bake

it.

SOUFFLE PUDDING— Boiled. milk among three table spoonfuls quite smooth; add four ounces of sifted

Stir half a pint of cold

of flour, sugar, thick.

make

two of

Mix

it

butter, stir together over the fu-e

the whites and

jam over

it

till

quite

the yolks of six eggs with the butter ; whip stir in.

when

Steam

it

one hour; pour apricot

tui'ned out.

CHESHIRE PUDDING.

Mix two

table -spoonfuls of flour with the yolks of three

and a piut of cream; stir it over the fire till it thickens; sweeten and flavour to taste; pour it into a dish and bake it; when done sift sugar over it. eggs,

VICTORIA PUDDING.

Pour a pint of boiling milk over two penny French rolls, and cover up to soak; break then into a pulp, and add an ounce of ground almonds, a little sugar, a glass of brandy, the yolks of three eggs well beaten.

mould, and put stripes of citron and raisins

pour in the mixture, and boil

it

two hours.

Butter a all

over

it;

Serve with

wine sauce.

PRINCE OF WALES PUDDING.

Mix with

six ounces of flour

2 E

two large chopped

apples,

PASTRY, PUDDINGS, TAKTS, ETC.

218

currantB,

of a quarter of a pound of suet, the same quantity nutmeg; grated three beaten eggs, a little sugar, and boil it two hours; pour wine sauce over.

YEOMANRY PUDDING. three Take three ounces of sugar, three of butter, and with Uned dish eggs; mix all together, and bake in a Put apricot or other jam in the bottom. pastry.

PEINCE ALBERT'S PUDDING. ounces of Beat four ounces of fresh butter, with four snow, four ounces of corn flour, or arrow

fine sugar to a

six eggs

and four ounces of picked sultana raisins, of vanUla, lemon, beaten, and flavoiired with a few drops brandy. Bake in a or almond essence, and a glass of wine sauce. with buttered mould three hours; serve root,

SPANISH PUFFS.

Put a breakfast-cup pan, and bring

it

dough, then take

of

mHk

a-boU,

it off

the

stii'

fire

the yolks of three eggs; knead

and a piece of butter in a in flour until as

and mix it

it

stiff

as

graduaUy with

together, cut

it

in pieces

round, and fry in lard; smaller than an egg, roll them on a napkin. You may, before sift sugar over, and serve one end, and insert a tea^poonful of frying,

open them at

jam, and close together.

PRUSSIAN PUFFS. orange peel, pan-cake batter, put in some minced wine sauce. bake in buttered cups ; serve with

Make and

219

PASTRY, PUDDINGS, TARTS, ETC.

LIGHT GERMAN PUFFS.

it

Melt three ounce of butter in one pint of cream, and let Mix it up with four ounces of stand till nearly cold.

and two wMtes of eggs; Butter flavour with a few drops of orange-flower water. some little cups and bake; serve with sherry negus. flour,

two

of sugar, four yolks

FRENCH PLUM PUDDING. Stone one pound of good prunes, mix them with

half a

pound of boiled rice, four ounces of sugar, and four beaten eggs; tie the mass tight in a cloth, put it into a pan of boiling water, and boil one hour; pour sweet pudding sauce over

it.

SWEET EGG PUDDING. them

Boil six or eight eggs hard, slice them, and put in a

pudding dish

lay pieces of butter all over,

;

sprinkle in a few cleaned currants.

with two eggs, sugar, a

little

Make

butter minced, and a

sweet spice; cover with this and bake. of

it

by covering with

and

a pan-cake batter little

A pie may be made

pufi" paste.

EVE'S PUDDING.

Pare and core nice baking dish, cover

apples, place

in a pie-

with a batter made of four ounces of butter

beaten to a cream, the same of sugar and beaten,

them

and a

little essence,

serve cream with

either of

flour^

four eggs

lemon or almond;

it.

DUTCH WAFER PUDDING. Put half a pound

of butter in a pint of cream, with four

ounces of flour bruised quite smooth with a cream; take six yolks of eggs,

little

of the

and mix them with the other

PASTRY, PUDDINGS, TAETS, ETC.

220

Stir well

ingredients in a saucepan.

quite

hot;

let

stand

by the

and make them

fire for

a short time,

buttered patty pans with them, and bake.

all fill

Serve with

good wine sauce poured over them.

APPLE CHARLOTTE. Butter a plain pudding-basin, cut stale bread in thin slices, and put them in the basin, having spread butter on Pour in stewed apples, with sugar to sweeten; both sides. place buttered bread carefully «ut

and

aift

and steam one hour turn Serve with good cream, sugar over.

all over,

;

VANILLA CHARLOTTE. Line a mould with sliced sponge-cake, and fill up the space with vanilla cream ; when turned out, ornament with wHte and pink icing, (for which see Recipe). These may be varied according to

you

taste, filling

up with any preserve

please.

FRENCH CHARLOTTE. batter in a cake-mould the day before part and scoop out is wanted; take a slice off the under whole, and fill quite the inside, keeping the outside

Bake sponge-cake

it

all

fruit,

blanc-mange to

fill

of cake,

to open

and serve in a it

m

such as apricots or plums. Pour up all the interstices; put on the slice

with preserved

at the top

glass corner dish.

and

It looks prettier

fiU the shell

cream; heap white switched cream on the

with raspberry top.

TRIFLE.

mix

pieces; Cut six penny sponge-cakes into smaU pour over amongst them two ounces of ratafia di'ops ; nutmeg; them in a basin sherry negus with a little grated

221

PASTRY, PUDDINGS, TARTS, ETC.

when

cold,

pour into your

raspberiy jam; pour over

with almond essence.

heap

it

disli;

cover with a layer of

thick boiled custard, flavoured

Have

well whipped cream ready,

over the custard, which

it

must be quite

cold.

Sprinkle large grained pink sugar over the cream; a light

open work border of ratafia drops, or crystallised rings

makes

it

a pretty centre dish.

The drops

or rings are

fastened together with liquid bai-ley-sugar.

APPLE SNOW. Stew nice acid apples with white sugar, and

as little

water as possible ; when cold mix in the beaten whites of six eggs,

and put

it

in a

at such a distance that

Dutch oven before the it

will not

brown.

fire,

but

Serve with

cream.

A PRETTY TOP OR BOTTOM

DISH.

Put a pretty border of light puff paste round a dish, fill with preserved apples, pour a little of the syrup over them, and put a few ornamented rings of pastry, fasten it

•

together with sugar icing, or barley-sugar.

SOUFFLE.

Cover an ashet with putF paste, and put a thick border bake it. "When done, fill it with apple ; marmalade, heaping it up as high as you can; co^r it all round the edge

over with a strong froth of whites of eggs and sugar, putting a thick border of it over the paste. Put it in a cool

oven to

crisp,

Put a layer of it

it

does not get brown.

and cover it again with a thick same mixture dry it in the same manner, white. Fill a piping bag with the mixture, and

coating of the

keep

but see that

raspberries,

;

PASTRY, PUDDINGS, TARTS, ETC.

222 cecorate

oven ;

it

in patterns.

let it

angelica

When

be quite cold,

and red currant

done, dry

it

again in the

and ornament it with preserved

jelly.

SOUFFLE OF GREEN-GAGES.

When it is as above, but fiU with green-gages. of quite finished in the oven, ornament the top with part Make

the fruit placed neatly over it.

SWEET PUDDING SAUCES. BRANDY SAUCE. a nice butter sauce, with arrow-root or cornof sherry and one of flour, sweeten it and add a glass it is little seasomng may be added, though brandy. •

Make

A

quite unnecessary

if

the pudding has been seasoned pro-

perly.

CAUDLE SAUCE—Fob Plum

Pudding.

a breakfast-cup Stir a dessert-spoonful of corn flour in (if with milk, mix in a httle sweet or good

of cream

mUk

come through the boU, and yolk of an egg and two glasses stir in gradually the beaten Brandy punch is generally served at the best of brandy. better liked than the tables with plum-pudding, and is rich enough heavy sauces sometimes served with it, being

butter); stir over the fire to

in

itself.

SWEET SAUCE— Fob

Puddings.

cream or good milk over a tableadd a dessert-spoonspoonful arrow-root or corn-floui- cold, and stir over loaf sugar, a little grated nutmeg, Stir a breakfast-cup of

ful sifted

223

SWEET PUDDING SAUCES. until

tlie fire

it boils;

have a glass of sherry -wmo In the

sauce boat, and pour the sauce over

it,

stirring it well alJ

the time.

ANOTHER SWEET SAUCE— For

Puddings.

Prepare an above, but omit the nutmeg, add flavour with any essence to taste; the beaten yolks of one or two eggs

may be added

at pleasure in the sauceboat.

SWEET SHARP SAUCE.

Make

a thin butter sauce with corn-flour and milk, or cream, and add the grated rhind and juice of a small lemon, with sugar or raspbei-ry vinegar;

a great

many

when heated

it suits for

diflerent kinds of puddings.

CUSTARD SAUCE. Pom' a cup of hot milk over the beat yolks of two eggs and the white of one egg, flavour with lemon or almonds; set the dish in a pan of boiling water for a few minutes, stirring it all the time, until it thickens. You may, if you please, stir in

a

little

white wine.

WINE SAUCE. Boil a tea-cupful of sherry wine with sugar enough to

sweeten stir

it,

pcur

over the

this gradually over a little corn-flour,

fire until it

and

thickens; grate in a little nutmeg.

BROWN SAUCE.

When the sauces for puddings are wanted brown, a little dark coloured wine and mixed sweet spice will make it dark enough. Burnt sugar or browning is sure to spoil the flavour of the pudding.

SWEET PUDDING SAUCES.

224

A FRENCH SAUCE FOR PUDDINGS. Put a

two them in

table-spoonful of sugar, the beaten yolks of

eggs, and a cup a pan of boiling water,

of -white

wine into a

stirring

jelly-jar, set

them constantly

till

quite

thick.

FRUIT SAUCES.

Take fresh raspberries, sti-awberries, or currants; add to two breakfast-cups of them, the grated rhind and juice of a Stir them over small lemon, and four ounces loaf sugar. the fire, bruising them with the back of a spoon for ten Strain them, dressing them gently in a small minutes. They make a delicious sauce mixed together. hair sieve. PINE-APPLE SAUCE. four ounces sugar into thick barley-sugar syrup, with the grated rhind and juice of the half of a small lemon; pare and cut into dice six ounces fresh pine-apple;

Make

stir it in

gently over the

used cold or hot, and

is

fire

a few minutes.

an excellent sauce

It

may

be

for cold pud-

ding.

CHERRY SAUCE. The wild cherry makes the richest

sauce.

Make

a bar-

cherley-sugar syrup as above, stone a few dozens of the and let them simmer gently amongst it, but not long ries,

used enough to break them. Serve in a sauce tureen, to be rice,