BATTER PUDDING (BOILED). — Rub gradually three
spoonfuls of flour into a pint of milk ; simmer till it thickens, then stir
in an ounce and a half of butter, and set it to cool. Add the yolks of
three eggs✪ Batter Pudding (Boiled) ; pour the batter into a buttered basin, tie it in a cloth ; plunge
it into boiling water, bottom upwards ; boil for an hour and a half, and
serve with fresh butter.
BEANS AND PEAS, To Preserve from Mice. — Peas and beans
may be preserved from the ravages of mice by soaking the seeds in salad-
oil and rolling them in powdered rosin previous to putting them into the
earth, or by saturating them in a solution of bitter aloes. Many gardeners
cover the drills with chopped furze.
BEANS (BROAD), To Cultivate. — A strong, tenacious, and
heavily-manured soil is most suitable for these. For a first crop, sow early
Mazagans on a warm and sheltered border, early in November and again
in January. Plant in rows from two to three feet apart, leaving about three
inches between the seeds, and covering them to the depth of three inches.
Windsor, Longpods, and all the later sorts, for a general crop, may be sown
from January to June.
BEANS (BROAD), To Boil. — Put them into a saucepan of water
with a little salt and chopped parsley. Boil till tender, drain, and serve
with butter sauce, accompanied with boiled bacon or pickled pork. Some
persons boil the beans with the pork, but this method spoils the colour.
BEANS (FRENCH), To Boil. — Remove the ends and stalks
from the very young beans, and the strings from the backs of those of fuK.
growth. Cut the beans diagonally, or divide them down the centre and
then across, throwing them into cold spring water as they are done. Put
them into boiling water with a little salt, and a very small piece of soda to
preserve their colour, and boil them quickly for a quarter of an hour, or
until they are tender, leaving the saucepan uncovered the whole time.
BEANS (HARICOT), To Prepare. — Scald half a pint of the
white beans in boiling water until the skins become detached. Separate
the beans from the skins and throw them into cold water, then put them
into a stew-pan with some good broth or stock, and let them boil nearly to
a glaze, season with pepper and salt, add a little sugar, stir well together,
and serve.
BEANS (RUNNERS OR TALL), To Grow. — Sow in a light,
rich soil, during the first or second week in May, in drills six feet apart ;
earth up and stake when about four inches high, and water with liquid
manure when necessary. The above comprise Scarlet Runners, Champion
Runners, Painted Lady, and White Dutch.
BEANS (WINDSOR), To Cook. — These beans are best shelled
immediately before cooking. Throw them into boiling water with a little
salt, and boil them pretty fast until they are tender, then strain them off
and serve with boiled pork or bacon, accompanied with plain melted butter
or parsley sauce.
13
BEDS, To Ascertain if Damp.— Place a looking-glass betweei
the sheets for a few minutes. If upon its removal the g ass be clouded
may be relied on that the sheets are not sufficiently dried, and they had
better be removed, for it is better to put up with the discomfort of sleeping
in the blankets than to stand the chance of catching cold or perhaps
rheumatism.
Page 13 · 1 recipe record on this page
Presented as published in 1891. 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
BATTER PUDDING (BOILED). — Rub gradually three spoonfuls of flour into a pint of milk ; simmer till it thickens, then stir in an ounce and a half of butter, and set it to cool. Add the yolks of three eggs ; pour the batter into a buttered basin, tie it in a cloth ; plunge it into boiling water, bottom upwards ; boil for an hour and a half, and serve with fresh butter.
BEANS AND PEAS, To Preserve from Mice. — Peas and beans may be preserved from the ravages of mice by soaking the seeds in saladoil and rolling them in powdered rosin previous to putting them into the earth, or by saturating them in a solution of bitter aloes. Many gardeners cover the drills with chopped furze.
BEANS (BROAD), To Cultivate. — A strong, tenacious, and heavily-manured soil is most suitable for these. For a first crop, sow early Mazagans on a warm and sheltered border, early in November and again in January. Plant in rows from two to three feet apart, leaving about three inches between the seeds, and covering them to the depth of three inches. Windsor, Longpods, and all the later sorts, for a general crop, may be sown from January to June.
BEANS (BROAD), To Boil. — Put them into a saucepan of water with a little salt and chopped parsley. Boil till tender, drain, and serve with butter sauce, accompanied with boiled bacon or pickled pork. Some persons boil the beans with the pork, but this method spoils the colour.
BEANS (FRENCH), To Boil. — Remove the ends and stalks from the very young beans, and the strings from the backs of those of full growth. Cut the beans diagonally, or divide them down the centre and then across, throwing them into cold spring water as they are done. Put them into boiling water with a little salt, and a very small piece of soda to preserve their colour, and boil them quickly for a quarter of an hour, or until they are tender, leaving the saucepan uncovered the whole time.
BEANS (HARICOT), To Prepare. — Scald half a pint of the white beans in boiling water until the skins become detached. Separate the beans from the skins and throw them into cold water, then put them into a stew-pan with some good broth or stock, and let them boil nearly to a glaze, season with pepper and salt, add a little sugar, stir well together, and serve.
BEANS (RUNNERS OR TALL), To Grow. — Sow in a light,
rich soil, during the first or second week in May, in drills six feet apart ; earth up and stake when about four inches high, and water with liquid manure when necessary. The above comprise Scarlet Runners, Champion Runners, Painted Lady, and White Dutch.
BEANS (WINDSOR), To Cook. — These beans are best shelled immediately before cooking. Throw them into boiling water with a little salt, and boil them pretty fast until they are tender, then strain them off and serve with boiled pork or bacon, accompanied with plain melted butter or parsley sauce.
BEDS, To Ascertain if Damp.— Place a looking-glass between the sheets for a few minutes. If upon its removal the glass be clouded may be relied on that the sheets are not sufficiently dried, and they had better be removed, for it is better to put up with the discomfort of sleeping in the blankets than to stand the chance of catching cold or perhaps rheumatism.
Records on this page
Batter Pudding (Boiled)