Miss Tuxford's Modern Cookery for the Middle Classes

MISS

TUXFORD’S

MODERN

COOKERY

for the

MIDDLE CLASSES

Hints on Modern

Gas Stove Cooking

BY

Miss H. H. TUXFORD, M.C.A.,

Diplomée Board of Education, Gold Medallist, etc.

One Shilling Nett.

BY POST, 1/3.

From the AUTHORESS, WESTWOOD, TATTERSHALL, LINCOLN

or

MESSRS. SIMPKIN, MARSHALL LTD., LONDON;

or

MESSRS. JOHN HEYWOOD LTD., MANCHESTER & LONDON

Food Authorities

recommend you to

enhance the value

of good cooking by

serving

HõVIS

with every meal

BEST

BAKERS

BAKE IT

Remember—

BOVRIL

in cooking makes

the flavour delicious

and the whole meal

more nourishing

Ready-to-serve FOODS

YOU CAN

ALWAYS

RELY ON

SKIPPERS make a delicious and quickly served meal which is suitable for every occasion. You can always be certain of finding 18 to 22 perfect little fish in every Skipper tin—enough for a good big helping all round. Keep a tin handy always!

These ready-to-serve foods are also made by Angus Watson of Skipper fame

SAILOR SALMON

The best cut from the world’s finest salmon

SAILOR SAVOURIES

Meat and Fish Pastes with the real home made flavour

SAILOR SOUPS

Sufficient in each can to make a delicious and nourishing meal for three people.

MY LADY FRUITS The pick of the world’s fruit crop brought to your table

ANGUS WATSON & CO. LIMITED Southall, Middlesex, and Newcastle-upon-Tyne, England

AWG 20-151-80

INTRODUCTION.

THE great success and cordial receptions which have attended the previous editions of my Cookery Book have encouraged me to compile this further Edition.

During recent years the cost of living has fluctuated and many ladies have sought a cookery book giving recipes which, whilst ensuring dainty, wholesome and nourishing dishes, are withal modest in cost. My Cookery Book will be found to meet these requirements.

There are various chapters dealing with all classes of food, and directions showing the setting required for Automatically Controlled Cookers. One chapter dealing with automatic cooking of whole dinners.

I am grateful for the many letters of appreciation I have received, and am led to think that the Book meets a want in all middle-class homes. I have every confidence that you will find it of great usefulness.

HESTER H. TUXFORD, M.C.A.

WESTWOOD,

TATTERSHALL,

LINCOLN.

Debility

and

Convalescence

We are all familiar with a state of lowered vitality, when the patient makes little or no progress on ordinary diet. When the power of assimilation is so lowered, what is required is a concentrated food that does not tax the digestion, and that is so easily assimilated that it immediately restores tone to the system.

This is what Virol does in a remarkable way—it not only provides readily available nourishment, but it restores the appetite and sets the patient on the road to a sound recovery.

The administration of Virol has again and again proved to be the turning point in difficult cases of convalescence in both Children and Adults.

Virol is unsurpassed as a building up food after operations and in nervous conditions, and as a diet in gastric ulcer and gastric conditions generally.

Virol is of marked value in the debility arising from Influenza, and Fevers, Measles and Whooping Cough.

This is the time to build up

A

VIROL

CONSTITUTION

CONTENTS

Introduction

Chapter I. Soups

LENTIL SOUP.

WHITE HARICOT SOUP.

POTATO SOUP.

PALESTINE SOUP.

CAULIFLOWER SOUP.

VELVET SOUP.

PEA SOUP.

BROWN VEGETABLE SOUP.

TOMATO SOUP.

KIDNEY SOUP.

OXTAIL SOUP (THICK).

OXTAIL SOUP (CLEAR).

FRENCH SOUP.

MULLIGATAWNY SOUP.

CELERY SOUP.

FISH STOCK.

FISH SOUP.

WHITE STOCK.

SAGO CREAM.

FLEMISH SOUP.

BROWN STOCK.

CONSOMME, OR CLEAR SOUP.

CONSOMME A LA COLBERT.

CONSOMME JULIENNE.

CONSOMME A LA ROYALE.

CHICKEN BROTH.

MUTTON AND BARLEY BROTH.

HARE SOUP.

SHEEP’S HEAD BROTH.

Chapter II. Sauces

WHITE SAUCE (No. 1).

WHITE SAUCE (No. 2).

ANCHOVY SAUCE.

LOBSTER SAUCE.

SHRIMP SAUCE.

MUSSEL SAUCE.

COCKLE SAUCE.

OYSTER SAUCE.

PARSLEY SAUCE.

FENNEL SAUCE.

MUSTARD SAUCE.

DUTCH SAUCE.

CAPER SAUCE.

EGG SAUCE.

CHEESE SAUCE.

TOMATO SAUCE.

ONION SAUCE.

BREAD SAUCE.

SAUCE FOR WILD DUCK.

ECONOMIC SAUCE.

BROWN SAUCE.

ESPAGNOL SAUCE.

MINT SAUCE.

HORSERADISH SAUCE.

TARTARE SAUCE.

CELERY SAUCE.

FRENCH MUSTARD.

CURRY SAUCE.

MELTED BUTTER.

JAM SAUCE.

LEMON SAUCE.

MARMALADE SAUCE.

BRANDY SAUCE (No. 1).

BRANDY SAUCE (No. 2).

WINE SAUCE.

CUSTARD SAUCE.

BIRD’S CUSTARD.

COCONUT OR ALMOND CUSTARD SAUCE.

APPLE SAUCE.

MUSHROOM SAUCE.

Chapter III. Fish

BAKED HADDOCK.

BAKED CODFISH.

BAKED PLAICE.

BAKED MACKEREL.

GRILLED HADDOCK AND TOMATOES.

BAKED GURNET.

FRIED FISH AND SAUCE.

HALIBUT SUPREME.

CREAM FISH CROQUETTES.

MACARONI AND FISH.

FISH PUDDING.

FRICASSEE OF MUSSELS.

HADDOCK TOAST.

FILLETED PLAICE A LA MAITRE D’HOTEL.

GRILLED PLAICE A LA MAITRE D’HOTEL.

GRILLED MACKEREL A LA MAITRE D’HOTEL.

BAKED HAKE OR COD STEAKS AND BACON.

FRIED FISH AND ONIONS.

SOLE A LA COLBERT.

SOLE A LA ROUENNAISE.

SCALLOPED HALIBUT.

SCALLOPED LOBSTER.

SCALLOPED OYSTERS.

SCALLOPED FISH.

LOBSTER CUTLETS.

SALMON CUTLETS.

CRAB CUTLETS.

SHRIMP CUTLETS.

FISH CUTLETS.

STEWED FINNAN HADDOCK.

STEWED HADDOCK AND POACHED EGGS.

GRILLED FINNAN HADDOCK.

SUPPER SAVOURY.

SALMON PATTIES.

FISH CAKES.

FISH BALLS.

CURRIED FISH.

FRIED HERRINGS.

PICKLED HERRINGS.

HERRING CROQUETTES.

SALMON SAVOURIES.

FRIED FISH IN BATTER.

SARDINE SALAD.

KEDGEREE.

SALMON PUDDING.

POTTED HERRING.

FISH SOUFFLE.

RUSSIAN FISH PIE.

LOBSTER OR CRAB SAVOURIES.

LOBSTER PATTIES.

CRAB FINGERS.

STEWED MACKEREL.

PILCHARDS AND RICE.

CASTLE SAVOURY.

SALMON AU GRATIN.

POTTED SALMON PASTE.

SAILOR SALMON SLICE CROQUETTES.

SAILOR SALMON SLICE AND MACARONI.

SAILOR SALMON PUDDING, BAKED.

SAILOR SLICE A L’ITALIENE.

SCALLOPED SAILOR SALMON SLICE.

SAILOR SALMON RISSOLES.

SALMON SALAD.

CRAB PATTIES.

Chapter IV. Meats

TO ROAST MEAT.

TO BOIL FRESH MEAT.

TO BOIL SALT MEAT.

STUFFED MUTTON.

STUFFED AND ROAST PORK.

ROAST CHICKEN.

BOILED CHICKEN AND WHITE SAUCE.

CHICKEN FRICASSEE.

CASSEROLE OF CHICKEN.

ROAST PHEASANT.

ROAST TURKEY.

BOILED TURKEY.

BOILED RABBIT.

ROAST RABBIT.

RAGOUT OF RABBIT.

STEWED RABBIT IN MILK.

STEWED RABBIT AND SAUSAGES.

CURRIED RABBIT.

CASSEROLE OF RABBIT.

JELLIED RABBIT.

JUGGED RABBIT.

JUGGED HARE.

JUGGED PIGEONS.

EXETER STEW AND SAVOURY BALLS.

HARICOT MUTTON.

STEWED BEEF AND VEGETABLES.

STEWED MUTTON AND MACARONI.

MUTTON AND RICE.

FLEMISH CASSEROLE.

IRISH STEW.

BEEF AND TOMATO CASSEROLE.

HOT-POT.

POTATO PIE.

SHEPHERD’S PIE.

HASHED MEAT.

SAVOURY MINCE.

SCOTCH COLLOP.

SAVOURY ROAST.

STEAK STUFFED WITH SAUSAGE MEAT.

SAUSAGES (No. 1).

SAUSAGES (No. 2).

SAUSAGES AND MASHED POTATOES.

TOAD IN THE HOLE.

SAUSAGE ROLLS.

SURPRISE SAUSAGES.

SAUSAGE SAVOURY.

SAUSAGE CROQUETTES.

HASLET.

MOCK GOOSE.

POTTED PORK.

STEWED KIDNEYS AND SAUSAGES.

STEWED KIDNEYS.

MUSHROOMS AND KIDNEYS.

KIDNEYS AND TOMATOES.

FRIED KIDNEYS.

GRILLED KIDNEYS A LA MAITRE D’HOTEL.

STEWED CALF’S LIVER AND KIDNEYS.

LIVER AND BACON.

LIVER A L’ITALIENNE.

BAKED LIVER AND STUFFING.

BEEF OLIVES.

GLAZED BEEF LOAF.

BEEF ROLL.

GALANTINE OF BEEF.

STEWED OXTAIL AND TOMATOES.

STEWED SWEETBREADS.

STEWED COW-HEEL AND BEEF.

STEWED CALVES’ FEET.

STEWED TRIPE.

FRIED TRIPE.

TRIPE PIE.

RAGOUT OF TRIPE.

SHEEP’S HEAD, BOILED.

CURRY OF COLD MEAT.

GRILLED CHOP A LA MAITRE D’HOTEL.

MUTTON CUTLETS.

BEEF STEAK AND MUSHROOM PUDDING.

BEEF STEAK AND TOMATO PUDDING.

BEEF STEAK AND KIDNEY PUDDING.

BEEF STEAK AND KIDNEY PIE (No. 1).

BEEF STEAK AND KIDNEY PIE (No. 2).

PIGEON PIE.

ROOK PIE.

VEAL AND HAM PIE, COLD.

VEAL AND HAM PIE, HOT.

RABBIT PIE.

RAISED PORK PIE.

RAISED VEAL AND HAM PIE.

CORNISH PASTIES.

COLD MEAT CAKES.

RISSOLES.

TOMATO RISSOLES.

DURHAM CUTLETS.

Chapter V. Vegetables

POTATOES BAKED IN THEIR SKINS.

BAKED POTATOES.

MASHED POTATOES.

POTATO BALLS.

POTATO CHIPS.

BOILED HARICOT BEANS.

BEANS AND TOMATOES.

BOILED ASPARAGUS.

STEWED CELERY.

STEWED SEA-KALE.

CAULIFLOWER AU GRATIN.

CAULIFLOWER AND TOMATO SAUCE.

CAULIFLOWER AND TOMATO FRITTERS.

SPINACH AND POACHED EGG.

SAVOURY TOMATOES.

TOMATOES STUFFED WITH SAUSAGE MEAT.

TOMATOES AND MUSHROOMS.

STUFFED ONIONS.

STUFFED VEGETABLE MARROW.

BAKED MARROW.

CREAMED BEETROOT.

BOILED LEEKS AND SAUCE.

STEWED MUSHROOMS.

Chapter VI. Puddings and Sweets

SHORT CRUST PASTRY.

RICH SHORT CRUST.

HOUSEHOLD SHORT CRUST (No. 1).

HOUSEHOLD SHORT CRUST (No. 2).

SUET PASTRY.

ROUGH PUFF PASTRY.

FLAKEY PASTRY.

PUFF PASTRY.

FRENCH PASTRY.

LEMON PUDDING.

GINGER PUDDING.

TREACLE SPONGE PUDDING.

FREE KIRK PUDDING.

SNOWDON PUDDING.

DATE PUDDING.

AUSTRIAN PUDDING.

PRESERVED GINGER PUDDING.

WINDERMERE PUDDING.

STRAWBERRY PUDDING.

CURATE’S PUDDING.

ORANGE PUDDING.

HELSTON PUDDING.

ALMOND PUDDING.

COCONUT PUDDING.

BANANA CABINET PUDDING.

CHRISTMAS PLUM PUDDING (No. 1).

CHRISTMAS PLUM PUDDING (No. 2).

APPLE CHARLOTTE.

JAM ROLY-POLY PUDDING.

HUGON’S SUET ROLL.

PRUNE ROLY-POLY PUDDING.

DATE ROLY-POLY PUDDING.

TREACLE AND CURRANT ROLY-POLY PUDDING.

YORKSHIRE PUDDING.

SAVOURY YORKSHIRE PUDDING.

APPLE YORKSHIRE PUDDING.

PANCAKES.

SMALL PANCAKES AND MINCEMEAT.

SEMOLINA PUDDING.

MINCEMEAT.

LIGHT CORNFLOUR PUDDING.

RICE MOULD.

BAKEWELL TART.

APRICOT FLAN.

FAIRIES’ PUDDING.

COCONUT CUSTARD PUDDING.

QUEEN OF PUDDINGS.

DEVONSHIRE PUDDING.

PINEAPPLE PUDDING.

MARPLE PUDDING.

CANARY PUDDING.

CASTLE PUDDINGS.

TREACLE TART.

FRUIT TART.

DOROTHY PUDDINGS.

FRIAR’S OMELETTE.

SWEET OMELETTE.

BREAD AND BUTTER PUDDING.

CITRON CHEESECAKES.

COCONUT CHEESECAKES.

WALNUT CHEESECAKES.

ALMOND TARTS.

APPLE CHEESECAKES.

HONEYMOON CHEESECAKES.

WELSH CHEESECAKES.

BANANA CHEESECAKES.

GROUND RICE CHEESECAKES.

FAROLA CHEESECAKES.

IMPERIAL TARTLETS.

CREAM TARTLETS.

STEAMED FAROLA PUDDING.

APPLE FRITTERS.

SPONGE PUDDING.

FAROLA MOULD.

LINCOLN PUDDING.

RHUBARB WHIP.

PRINCESS PUDDING.

ECONOMICAL FAMILY PUDDING.

LEMON CURD.

SPANISH PUFFS.

APRICOTS AND CREAM.

ROYAL FRUIT MOULD.

WALMER PUDDING.

CALVES’ FOOT JELLY.

WINE JELLY.

LEMON JELLY.

CHOCOLATE MOULD OR SUNDAES.

GINGER CREAM.

VELVET CREAM.

ITALIAN CREAM OR SUNDAES.

BAVAROIS OF MACAROONS.

LEMON SPONGE.

ORANGE SPONGE.

HAMILTON CREAM.

CINNAMON CREAM.

AMERICAN CREAM.

TRIFLE.

PINEAPPLE TRIFLE.

APRICOT TRIFLE.

ORANGE AND BANANA SALAD.

FRUIT SALAD.

RHUBARB SPONGE.

ORANGE TRIFLE.

FIG CUSTARD (Six Persons).

APPLE GATEAU.

PINEAPPLE MOULD OR SUNDAES.

PINEAPPLE JELLY.

APRICOT JELLY.

RASPBERRY OR LOGANBERRY PUDDING.

APRICOT SUNDAES.

PINEAPPLE CREAM.

CARAMEL CUSTARD.

CHARLOTTE RUSSE.

Chapter VII. Bread and Cakes

HOUSEHOLD BREAD.

HOVIS BREAD.

DOUGH CAKE.

CURRANT TEA CAKES.

PLAIN TEA CAKES.

ROLLS FOR SAVOURY FILLINGS.

SALLY LUNNS.

FRENCH BUNS.

CREAM YEAST BUNS.

DEVONSHIRE SPLITS.

NEAPOLITAN BUNS.

GERMAN COFFEE BUNS.

VIENNA BREAD.

BATH BUNS.

RASPBERRY SANDWICH CAKE.

TENNIS CAKE.

GOOD PLUMCAKE.

GENOA CAKE (No. 1).

GENOA CAKE (No. 2).

SEED CAKE.

SIMNEL CAKE.

BURY SIMNEL CAKE.

STRAWBERRY SHORTCAKE.

LIMERICK CAKE.

MADEIRA CAKE.

VICTORIA SANDWICH CAKE.

RUSSIAN SANDWICH CAKE.

ORANGE SANDWICH CAKE.

SWISS ROLL.

ALEXANDRA ROLL.

LOG OF WOOD CAKE.

SAND CAKE.

GENOESE PASTRY.

MOCHA CAKE (No. 1).

MOCHA CAKE (No. 2).

COCONUT CREAM CAKE.

CZARINA CAKE.

CHOCOLATE SANDWICH.

HOCKEY CAKE.

CREAM CAKE.

LEMON SPONGE CAKE.

SPICE CAKE.

QUEENIE SLAB CAKE.

GINGERBREAD CAKE.

YORKSHIRE PARKIN.

KIRKBY CAKE.

ORANGE CAKE.

ORANGE CREAM CAKE.

ORANGE NUT CAKE.

COCONUT CAKE.

COCONUT SANDWICH CAKE.

CHILDREN’S SODA CAKE.

PORTUGUESE CAKE.

PINEAPPLE CAKE.

COFFEE CREAM CAKE.

SHORTBREAD.

ROYAL SHORTBREAD.

FIG CAKE.

VEGETARIAN FRUIT CAKE.

DATE MUFFINS.

ALEXANDRA CAKES.

COCONUT FINGERS.

EMPIRE CAKE.

RICE CAKES.

GOOSNARGH CAKE.

SHREWSBURY CAKES.

FINGER CRISPS.

ALMA CAKES.

ROSE AND PISTACHIO CAKES.

LEMON TARTS.

FANCY BOATS.

VICTORIA TARTS.

CHOCOLATE FINGERS.

PARISIAN TARTS.

ALMOND BASKET CAKE.

EMPRESS CAKES.

COCONUT CAKES.

QUEEN CAKES.

COCONUT SHORTBREAD.

SWISS TARTS.

ALMOND FINGERS.

SULTANA CAKES.

SULTANA SCONES.

COCONUT SCONES.

PRECIEUSE CAKES.

CONGRESS TARTS.

MOCHA TARTS.

ROCK CAKES.

PARIS BUNS.

LONDON BUNS.

RASPBERRY BUNS.

LEMON BUNS.

CINDERELLA CAKES.

FRANKFORT BISCUITS.

PINEAPPLE CAKES.

ALMOND CAKES.

FAIRY CAKES.

WELSH TEA CAKES.

IRENE CAKES.

BACHELOR’S BUTTONS.

ALMOND STRIPS.

CHOCOLATE MACAROONS.

ALMOND MACAROONS.

COCONUT MACAROONS (No. 1).

COCONUT MACAROONS (No. 2).

CHOUX PASTRY.

CREAM BUNS.

ECLAIRS.

ECCLES CAKES.

BANBURY CAKES.

GORDON CAKES.

SPANISH BUNS.

CREAM TARTS.

DOUGH NUTS.

BERLIN PANCAKES.

MARZIPAN POTATOES.

NAPLES FINGERS.

JAPANESE CAKES.

MOCHA FINGERS.

ALMOND SHORTBREAD.

CREAM CRISPS.

GRASMERE GINGERBREAD.

ALMOND ROCKS.

CHERRY BUNS.

LITTLE SHORT CAKES.

MUFFINS.

ATHOL CAKES.

CASTLE BASKETS.

AFTERNOON TEA SCONES.

FAROLA BUNS.

LEMON BISCUITS.

BRANDY SNAPS.

MILK BREAD ROLLS.

NAPOLEON CAKES.

ALMOND RINGS.

LEMON AND GINGER BISCUITS.

OATMEAL BISCUITS.

GINGER NUTS.

GINGERBREAD FINGERS.

SMALL GINGERBREADS.

BATH BISCUITS.

RICH DIGESTIVE BISCUITS.

DERBY BISCUITS.

PRESERVED GINGER BISCUITS.

CHOCOLATE CRISPETTES.

COCOA JUMBLES.

CINNAMON BISCUITS.

GRANTHAM GINGERBREADS.

WATER BISCUITS.

ICED SHORTBREAD BISCUITS.

SMALL PARKINS.

DATE AND WALNUT CAKE.

POTATO CAKES.

SODA SCONES.

CRUNCH.

CHOCOLATE AND NUT GEMS

CHOCOLATE BUNS

CHOCOLATE AND COCONUT SLICES.

CHOCOLATE SLICES.

CHOCOLATE AND NUT FANCIES.

PEANUT FANCIES.

Chapter VIII. Icings and Fillings

CHOCOLATE ICING FOR PIPING.

CHOCOLATE ICING.

PINEAPPLE ICING.

COFFEE ICING.

LEMON BUTTER ICING.

MARASCHINO ICING.

WATER ICING.

PRIMROSE ICING.

CHOCOLATE BUTTER ICING.

ROYAL ICING.

ORANGE ICING.

VIENNA BUTTER ICING.

MOCHA BUTTER ICING.

CHOCOLATE FILLING.

CHERRY CREAM FILLING.

ORANGE CREAM FILLING.

PINEAPPLE FILLING.

RASPBERRY BUTTER FILLING.

COFFEE NUT FILLING.

PLUM AND ALMOND FILLING.

COCONUT CREAM FILLING.

PINEAPPLE AND COCONUT FILLING.

ALMOND PASTE.

CUSTARD FILLING.

PINEAPPLE CREAM FILLING.

BANANA CREAM FILLING.

CREAM FILLING.

ORANGE WALNUT FILLING.

ORANGE AND COCONUT FILLING.

WALNUT CREAM FILLING.

MOCK CREAM FILLING.

ORANGE CURD.

SENATOR FILLING.

BUTTER CREAM FILLING.

Chapter IX. Invalid Cookery

BEEF TEA (No. 1).

BEEF TEA (No. 2).

MEAT JUICE.

MUTTON AND VEAL TEA.

SAVOURY CUSTARD.

LEMONADE.

ORANGEADE.

APPLE WATER.

VIROLISED MILK JELLY.

VIROLISED SEMOLINA CREAM.

BARLEY WATER.

BARLEY LEMONADE.

MULLED MILK.

NOURISHING LEMONADE.

CUP OF VIROL AND MILK.

A VIROL PUDDING.

CUP ARROWROOT.

VIROLISED CUP OF ARROWROOT.

RUSK PUDDING.

STEAMED EGG.

JUNKET.

FISH CUSTARD.

FAROLA PUDDING.

PEPTONISED MILK.

BENGER’S BAKED CUSTARD.

EMULSION. Very Useful for Children.

TO MAKE COFFEE.

Chapter X. Jams, Sweetmeats and Pickles

RED CURRANT JELLY.

GREEN TOMATO JAM.

PEPPERMINT CREAMS.

TURKISH DELIGHT.

EVERTON TOFFEE.

ALMOND AND WALNUT TOFFEE.

COCONUT ICE.

STUFFED WALNUTS.

RUSSIAN TOFFEE.

BUTTER-SCOTCH.

SCOTIA TOFFEE.

CHOCOLATE FUDGE.

TOMATO CATSUP.

CHUTNEY OR GREEN TOMATO PICKLE.

PICCALILLI.

MARROW CHUTNEY.

PICKLED WALNUTS.

GOOSEBERRY CHUTNEY.

PICKLED NASTURTIUM SEEDS.

Chapter XI. Miscellaneous Dishes Including Meatless Recipes

SAVOURY EGGS.

DEVILLED EGGS.

ANCHOVY EGGS.

BIRDS’ NESTS.

SCRAMBLED EGGS.

SALTED ALMONDS.

ARTICHOKE SOUP.

CHESTNUT SOUP.

MUSHROOM SOUP.

TOMATO CREAM SOUP.

MOCK WHITE FISH.

NUT ROAST.

SAGE AND ONION STUFFING.

NUT STEAKS (No. 1).

NUT STEAKS (No. 2).

HARICOT ROAST.

LENTIL ROAST.

HARICOT STEAKS.

LENTIL STEAKS.

MOCK DUCK.

MOCK GOOSE.

VEGETABLE STEW AND NUT BALLS.

HARICOT RAGOUT.

STEWED BEANS AND ONIONS.

IRISH STEW.

LENTIL ROLLS.

MUSHROOM ROLLS.

MUSHROOM CUTLETS.

MUSHROOM TOASTS.

POTATO OMELETTE.

SAVOURY SOUFFLE.

POTTED HARICOT BEANS.

CHEESE AIGRETTES.

CHEESE STRAWS.

CHEESE PASTIES.

CHEESE PUDDING.

MACARONI AND CHEESE.

MACARONI AND CHEESE CROQUETTES.

WELSH RAREBIT (No. 1).

WELSH RAREBIT (No. 2)

CHEESE BISCUITS.

CHEESE EGGS.

CHEESE FINGERS.

CHEESE SOUFFLE.

KRAFT D’ARTOIS.

FAROLA AND CHEESE.

FAROLA AND CHEESE WITH TOMATO.

TOMATO TOAST.

TOMATOES AND EGGS.

VEGETARIAN CHRISTMAS PLUM PUDDING.

VEGETARIAN MINCEMEAT.

Cooking By Gas

Hints When Using Cookers Automatically Controlled

Specimen Household Dinners

Household Hints

FURNITURE CREAM.

SCOURING POWDER.

HOUSEHOLD SOAP.

Table of Foods in Season

JANUARY.

FEBRUARY.

MARCH.

APRIL.

MAY.

JUNE.

JULY.

AUGUST.

SEPTEMBER.

OCTOBER.

NOVEMBER.

DECEMBER.

Index

CHAPTER I.

SOUPS.

LENTIL SOUP.

1/4 lb. lentils, 1 carrot, 1 oz. flour, 1/4 teaspoonful pepper, 1 1/2 pints cold water, 1 turnip, 1 onion, 1/2 teaspoonful salt, 1 oz. dripping, 1 gill milk.

METHOD.—Wash lentils and soak 24 hours. Prepare carrot, turnip, and onion; cut into small pieces. Melt dripping in pan, add vegetables, put lid on pan, and sweat for five minutes, shaking pan constantly. Draw from fire, add water and lentils, bring to boil, remove scum, and allow to simmer for two or three hours. Rub through a wire sieve and return to pan. Mix flour with the milk, add pepper and salt, add to soup. Stir till it boils, and serve in a soup tureen very hot.

WHITE HARICOT SOUP.

Make as Lentil Soup, only use small haricot beans instead of lentils. Brown Austrian beans can be used in the same way.

POTATO SOUP.

1 lb. potatoes, 1 Spanish onion, 1 teaspoonful parsley, 1 pint milk, 1/4 teaspoonful pepper, 2 stalks celery, 1 oz. dripping, 1 oz. flour, 1 pint cold water, 1/2 teaspoonful salt.

METHOD.—Prepare vegetables, melt dripping in pan, add potatoes, onion and celery, put lid on pan and shake vegetables until they absorb the fat, add cold stock or water and cook two hours. Rub through a wire sieve and return to pan. Mix flour with milk, add this to the soup, stir until boiling, season and serve with chopped parsley sprinkled on the top.

PALESTINE SOUP.

1 lb. artichokes, 1 onion, 1 pint vegetable or meat stock, 1 oz. dripping, 1 tablespoonful flour, 1/2 pint milk, pepper and salt.

METHOD.—Make as Potato Soup.

CAULIFLOWER SOUP.

1 large cauliflower, 1 Spanish onion, 1 teaspoonful parsley, 1 pint cold water or stock, 1/4 teaspoonful pepper, 2 stalks celery, 1 oz. butter, 1 oz. flour, 1 pint milk, 1/2 teaspoonful salt.

METHOD.—Remove the flower from the stalk of cauliflower and wash well in salt and cold water. Peel and slice onion, wash celery, put vegetables in pan with either stock or water, and bring to the boil. Remove scum, and simmer 1 1/2 hours. Rub through a wire sieve. Melt butter in pan, add flour, and cook for a second or two. Add milk and stock, and stir till boiling. Season to taste and serve in a hot tureen. Sprinkle the top with chopped parsley. If water has been used for soup, two yolks of eggs can be added at the end after boiling the soup, care being taken not to curdle it.

VELVET SOUP.

2 large potatoes, little celery, 1 pint stock, 1/2 teaspoonful salt, 1 tablespoonful Farola, 1 onion, 1 pint milk, 2 yolks eggs, 1/2 teaspoonful pepper.

METHOD.—Cut potatoes into pieces. Slice onion, and put all vegetables in a pan with the stock. Bring to boil, and remove scum, and simmer for one hour. Rub through a wire sieve. Mix Farola with the milk, add hot liquid to this, and return all to the pan. Stir till boiling, pour over the two yolks of eggs, season and serve with a little chopped parsley sprinkled over the top.

The stock from the boiling of any kind of meat is suitable to use for this, or the stock from the boiling of a sheep’s head.

PEA SOUP.

3/4 lb. dried peas, 3 pints stock or water, 1 onion, 1/4 teaspoonful pepper, 1 carrot, 1 turnip, 1/2 teaspoonful salt, 2 teaspoonfuls dried mint, 1 dessert-spoonful flour.

METHOD.—Soak peas overnight in warm water. Drain and put in a pan with stock or water and vegetables. Bring to the boil, remove scum, and simmer three hours. Rub through a sieve, bind with a little broken flour, add mint and seasoning, and serve in a hot tureen.

BROWN VEGETABLE SOUP.

1 carrot, 1 onion, 1 oz. dripping, 1 1/2 pints cold water, 1 turnip, 1 oz. oatmeal, 1 teaspoonful Bovril, 1/4 teaspoonful pepper, 1/2 teaspoonful salt.

METHOD.—Prepare vegetables and cut into small pieces. Melt dripping in pan, brown vegetables and oatmeal, add water, and bring to boil. Remove scum and simmer three hours. Season with pepper and salt, and add Bovril. Serve very hot.

TOMATO SOUP.

1 tin tomatoes, or 1 lb. fresh tomatoes, 1 1/2 ozs. butter, 1 small carrot, 1 small onion, 2 ozs. lean ham or bacon rinds, 1 small turnip, 1 oz. flour, 1 1/2 pints stock or water, 1/2 bay leaf, little mace.

METHOD.—Melt butter in a white-lined pan, add carrot, turnip, and onion cut into small pieces. Place lid on pan and sweat, shaking pan constantly. Cut ham into small pieces and add with tomatoes and cold water or stock. Allow to come to boil, remove scum, add bay leaf and mace, and simmer one and a half hours. Rub through a hair sieve and return to pan. Mix flour with little water, add to soup, and stir till boiling. If not a very good colour use a little carmine.

FOR TOMATO CREAM SOUP.—Mix the flour with 4 tablespoonfuls of Ideal milk, and thicken soup with this; by using Ideal milk you prevent curdling.

KIDNEY SOUP.

1 1/2 lbs. ox kidney, 1 small carrot, 1 small turnip, 3 pints cold water, 1/2 teaspoonful salt, 1/2 lb. shin beef, 1 small onion, 1 1/2 ozs. butter or dripping, 1 oz. flour, 1 oz. potato flour, 1/4 teaspoonful pepper, few drops browning, 1/2 bay leaf.

METHOD.—Cut kidney, meat and vegetables into neat pieces. Toss meat and kidney in flour, pepper and salt. Melt butter in pan. Brown meat, kidney, and onions, add water, bring to boil, and remove scum. Add carrot, turnip, and 1/2 bay leaf, simmer three to three and a half hours, and strain through wire sieve. Save some nice pieces of kidney, rub rest of kidney and meat through sieve, also vegetables; return to pan. Mix potato flour with little water, add to soup, and stir till boiling. Add pepper, salt, and browning. Pour over pieces of kidney in tureen.

OXTAIL SOUP (THICK).

1 oxtail, 1 small carrot, 1/2 lb. shin beef, 1 small onion, 1 small turnip, 2 quarts water, 1/2 teaspoonful salt, 1 1/2 ozs. butter or dripping, 2 ozs. flour, 1/4 teaspoonful pepper, 1 tablespoonful Lea and Perrins’ sauce.

METHOD.—Cut oxtail into neat joints, and proceed exactly the same as for kidney soup, saving some of the best pieces of tail to serve with soup in the tureen, and add Lea and Perrins’ sauce at the end.

OXTAIL SOUP (CLEAR).

1 oxtail, 1/2 lb. shin beef, 1 carrot, 1 1/2 ozs. butter, 1/4 teaspoonful pepper, 2 quarts cold water, 1 onion, 1 turnip, 1/2 teaspoonful salt, whites and shells of 2 eggs.

METHOD.—Cut oxtail and beef into neat pieces and fry slightly in melted butter, with the onion sliced, add water, and bring to boil. Remove scum, add carrot and turnip cut into small pieces; also add pepper and salt. Simmer for three hours and strain through a hair sieve. Save the nicest pieces of tail to serve in soup. Return the soup to the pan, and add whites and shells of eggs. Whisk well until it boils, then draw from fire, place on lid, and allow scum to crack; then strain through a tammy cloth or jelly bag, and serve hot in a tureen with the pieces of tail.

FRENCH SOUP.

1 sheep’s head, 3 quarts water, 1 tablespoonful barley, 3 large onions, 1 carrot, 1 turnip, 1 bunch herbs, pepper and salt, 2 ozs. flour, 1 tablespoonful