8 oz. Bread soaked in boiling water for 1 hour, and strained, 4 Eggs✪ Bread and Parsley Fritters, and
i oz. Parsley.
Form into fxTtters and fry.
Ground Rice Fritters.
i lb. Ground Rice, boiled in ^ pint Water; 4 Eggs, teaspoonful Parsley, and
teaspoonful chopped Onion✪ Ground Rice Fritters.
Form into fritters and fry.
Potato Fritters.
1 lb. mashed Potatoes, li oz. Bread Crumbs, 4 or 5 Eggs✪ Potato Fritters.
Form into fritters and fry.
Rice Fritters.
6 oz. Rice, 5 Eggs, probably IJ pints Water.
Boil rice till soft in as much water as it will absorb. Put it in
a basin, and when nearly cold add eggs, well beaten. Season with
pepper and salt, and form into fritters, and fry. Serve with brown
sauce.
Plainer fritters are very nice made with 2 teaoupfuls rice, swelled
out in 6 teacupfuls water ; add a little salt, 4 eggs, a very little milk,
and pepper and salt.
Savoury Fritters.
5 oz. Onions, teaspoonful powdered Sage, 4 Eggs, 4 oz. sted© Bread✪ Savoury Fritters.
Soak bread thoroughly for 1 hour in a little boiling water, and
covered over ; then mash with fork, picking out hard pieces. Boil
the onion till quite soft ; chop it small ; add the sage, pepper, and salt,
71
TRIED FAVOURITES COOKERY BOOK.
and th© eggs well beaten. Mix the whole well with the bread, and fry
in fritters about J inch thick and 3 inches broad.
Tomato Fritters.
Take tomatoes as small as possible. Dip in boiling water, and
remove skin. Then dip in batter made from \ lb. flour, tablespoonful
salad oil, and gill of wai’m water, whites of 2 eggs, whipped to stiff
froth✪ Tomato Fritters. Fry in hot oil. Garnish with a little parsley, and serve hot.
Macaroni (Baked) and Tomatoes.
Put ^ lb. macaroni in boiling water and boil it 20 minutes.
Strain, and put it in a baking tin with pepper and salt to taste. Add
the contents of a 2 lb. tin of tomatoes. Bake with a small piece of
butter on top for ^ hour.
Macaroni, Cheese, and Bread.
i lb. Masaroui, 2 oz. Cheese, 3 oz. Bread Crumbs, a teacupful of Milk, Salt
to tast«.
Put the macaroni into boiling water, and boil gently 1 hour ;
drain, and put half into a pie-dish ; next, sprinkle over it half the
bread crumbs, then half the grated cheese ; use the remaining ingred-
ients in the same way. Pour over the whole the milk in which the
salt has been dissolved, and blown in a quick oven about 20 minutes.
Serve with potatoes and white sauoe.
Macaroni with Cheese.
Butter pudding dish. Put in layer of cooked macaroni and of
white sauce alternately, ending with cheese. Dust over broad ciaimbs,
dot with bits of butter, and bake 15 minutes in quick oven. May be
baked in same way without cheese, or with a cup of milk and 2 eggs.
Mushrooms Stewed in Milk.
1 oz. Butter, 1 oz. Flour, 4 pint Milk, \ lb. Mushrooms, Peijper, Sait, and
Cayenne, a few drops Lemon Juice.
Melt butter in pan, stir in flour, add milk, and other ingredients.
Skin and remove stems from mushrooms, drop into sauce, and simmer
slowly 15 or 20 minutes.
Mushroom Pudding;.
1 lb. Mushrooms, i lb. Flour, 2 oz. Bread Crumbs, 3 oz. Butter, Salt, and
Pepper.
Mix a little salt with flour and bread cnmibs, add butter, with
enough water to moisten, roll out and line a greased pudding basin
w'ith it. Peel the mushrooms, pile in the centre with a little salt
and pepper, 1 oz. butter and | pint Avater. Put on a lid of pastry,
cover with greased paper, and steam IJ hours. A little onion or to-
mato may be added.
Mushrooms and Tomato Toast. ✪ Macaroni (Baked) and Tomatoes
Page 73 · 12 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
8 oz. Bread soaked in boiling water for 1 hour, and strained, 4 Eggs, and i oz. Parsley.
Form into fritters and fry.
Ground Rice Fritters.
i lb. Ground Rice, boiled in ^ pint Water; 4 Eggs, teaspoonful Parsley, and teaspoonful chopped Onion.
Form into fritters and fry.
Potato Fritters.
1 lb. mashed Potatoes, li oz. Bread Crumbs, 4 or 5 Eggs.
Form into fritters and fry.
Rice Fritters.
6 oz. Rice, 5 Eggs, probably IJ pints Water.
Boil rice till soft in as much water as it will absorb. Put it in a basin, and when nearly cold add eggs, well beaten. Season with pepper and salt, and form into fritters, and fry. Serve with brown sauce.
Plainer fritters are very nice made with 2 teacupfuls rice, swelled out in 6 teacupfuls water ; add a little salt, 4 eggs, a very little milk, and pepper and salt.
Savoury Fritters.
5 oz. Onions, teaspoonful powdered Sage, 4 Eggs, 4 oz. sliced Bread.
Soak bread thoroughly for 1 hour in a little boiling water, and covered over ; then mash with fork, picking out hard pieces. Boil the onion till quite soft ; chop it small ; add the sage, pepper, and salt,
and the eggs well beaten. Mix the whole well with the bread, and fry in fritters about J inch thick and 3 inches broad.
Tomato Fritters.
Take tomatoes as small as possible. Dip in boiling water, and remove skin. Then dip in batter made from \ lb. flour, tablespoonful salad oil, and gill of wai’m water, whites of 2 eggs, whipped to stiff froth. Fry in hot oil. Garnish with a little parsley, and serve hot.
Macaroni (Baked) and Tomatoes.
Put ^ lb. macaroni in boiling water and boil it 20 minutes. Strain, and put it in a baking tin with pepper and salt to taste. Add the contents of a 2 lb. tin of tomatoes. Bake with a small piece of butter on top for ^ hour.
Macaroni, Cheese, and Bread.
i lb. Macaroni, 2 oz. Cheese, 3 oz. Bread Crumbs, a teacupful of Milk, Salt to taste.
Put the macaroni into boiling water, and boil gently 1 hour ; drain, and put half into a pie-dish ; next, sprinkle over it half the bread crumbs, then half the grated cheese ; use the remaining ingredients in the same way. Pour over the whole the milk in which the salt has been dissolved, and bake in a quick oven about 20 minutes. Serve with potatoes and white sauoe.
Macaroni with Cheese.
Butter pudding dish. Put in layer of cooked macaroni and of white sauce alternately, ending with cheese. Dust over broad crumbs, dot with bits of butter, and bake 15 minutes in quick oven. May be baked in same way without cheese, or with a cup of milk and 2 eggs.
Mushrooms Stewed in Milk.
1 oz. Butter, 1 oz. Flour, 1 pint Milk, 1 lb. Mushrooms, Pepper, Salt, and Cayenne, a few drops Lemon Juice.
Melt butter in pan, stir in flour, add milk, and other ingredients. Skin and remove stems from mushrooms, drop into sauce, and simmer slowly 15 or 20 minutes.
Mushroom Pudding;.
1 lb. Mushrooms, i lb. Flour, 2 oz. Bread Crumbs, 3 oz. Butter, Salt, and Pepper.
Mix a little salt with flour and bread crumbs, add butter, with enough water to moisten, roll out and line a greased pudding basin w'ith it. Peel the mushrooms, pile in the centre with a little salt and pepper, 1 oz. butter and | pint Avater. Put on a lid of pastry, cover with greased paper, and steam IJ hours. A little onion or tomato may be added.
Mushrooms and Tomato Toast.
Records on this page
Bread and Parsley FrittersGround Rice FrittersRice FrittersPotato FrittersSavoury FrittersTomato FrittersTomato FrittersMacaroni (Baked) and TomatoesMacaroni, Cheese, and BreadMushrooms Stewed in MilkMushroom PuddingMushrooms and Tomato Toast