Tomato Savoury. — Some raw tomatoes, i hard-boiled egg, i teaspoonful capers or pickled walnuts, a little cayenne, i tea- spoonful of butter. Take some rounds of fried bread✪ Tomato Savoury, lay a slice of tomato on each round. Take out the yolk of the egg and cut the white in rings, mix the yolk with the capers, cayenne, and butter, and pound in a mortar. Fill the white rings with this mixture and serve cold. INDEX. PAGE PAGE Adelaide pudding • 94 Artichokes, globe 73 Albert „ • 94 „ Jerusalem . 73 Almond biscuits • 125 „ soup 7 „ icing . • 125 Asparagus 73 Almonds, devilled . 148 „ soup . 7 Amber pudding • 94 Aspic jelly 56 Anchovy sauce • 84 ,, savoury • 139 Bacon and kidneys r39 „ toast . • i39 ,, and mushrooms . i39 Angel pudding . • 94 ,, and tomatoes 139 Apple charlotte . • 94 Baked batter pudding . 97 „ ,, (2) • 95 ,, „ and apples 97 „ dumplings ■ 95 „ ,, and fruit pudding 97 „ fritters • 95 ,, bread and butter pudding 98 „ sauce . 84 ,, eggs and cheese savoury . 142 ,, tart . 9 6 ,, fruit pudding 104 Apples stewed whole . 96 Bakewell pudding 97 Apricot cakes . 96 Baking (hints on) 124 ,, cream • 96 Barley water . . 148 „ sauce . 84 Batter pudding boiled . 98 Arrowroot . 148 ,, fruit pudding boiled 98 „ buns . • 125 Beans, broad 74 „ pudding • 97 ,, French . 74 „ sauce. . s4 ,, haricot . 74 ii PAGE 162 INDEX. PAGE I Beans, broad, mashed . 74 ! Bottle, to, fruit and vegetables . 148 Bechamel sauce . 148 Brawn .... 57 Beef k-la-mode . 32 Bread .... •25 ,, bones grilled 140 ,, and butter pudding 98 ,, cheek pie . 33 ,, cake 126 ,, collared 34 ,, milk 131 ,, croquettes . 34 „ pudding . 99 „ fillet, to roast 36 ,, sauce 84 ,, fillets of (1) 38 ,, Vienna 138 >> i> (2) 38 Bread-crumbs for fish 29 „ „ with mushrooms 38 „ for game . 160 ,, olives (fresh meat) 32 Breast of lamb and mushrooms 42 „ ,, (cooked meat) 33 ,, ,, and peas 42 ,, to pickle 35 ,, of mutton 43 ,, potted 58 Brill (to boil) 20 „ pressed 38 Broccoli 74 ,, ribs, to roast 35 Brussels sprouts 75 ,. ,, to roll 36 Bubble and squeak 39 „ to salt 39 Buns, arrowroot . 125 ,, sirloin, to roast 35 „ hot cross . 126 ,, spiced 38 Buttered eggs 142 ,, and ham mould 140 Beefsteak, to broil 36 Cabbage .... 75 „ to fry 36 Cabinet pudding IOI ,, with macaroni 37 Cafe noir 151 „ pie . 33 Cake, a rich 134 ,, pudding 34 „ bread 126 ,, to stew 35, 37 ,, Devonshire 128 Beef-tea . 8 ,, German pound 128 Beetroot . 74 „ ginger 129 Biscuits . 126 „ gingerbread 129 ,, almond . 125 „ gin-gin . 129 Blackberry jelly . 153 ,, Kimberley 130 Black currant jelly 153 ,, Liverpool '3i Bloaters . 19, 140 „ Madeira (1) 132 Boil (how to) meat 31 » (2) 132 „ „ puddings . 115 „ Mafeking . 132 Boiled bread and butter pudding 98 ,, nursery 132 tl fruit pudding 104 ,, orange '33 INDEX. 163 PAGE PAGE Cake, Pretoria . 133 Champion pudding . 100 „ Queen *33 Chancellor's ,, . IOO „ rice 133 Cheese fritters . . 140 „ rich pound •34 „ pudding . • 144 „ seed (i) . 136 ,, straws • >4* ,, (2) • 136 Cherry jam • >53 „ „ Liverpool . •3i Cherry-brandy jelly . 108 „ Shrewsbury 136 Chestnut sauce . • 84 „ soda •37 ,, soup . 148 „ spice •37 Chicken, to boil .

AI-modernized reading of the original text

Tomato Savoury. — Some raw tomatoes, i hard-boiled egg, i teaspoonful capers or pickled walnuts, a little cayenne, i teaspoonful of butter. Take some rounds of fried bread, lay a slice of tomato on each round. Take out the yolk of the egg and cut the white in rings, mix the yolk with the capers, cayenne, and butter, and pound in a mortar. Fill the white rings with this mixture and serve cold. Adelaide pudding • 94 Artichokes, globe Albert „ • 94 „ Jerusalem . Almond biscuits • 125 „ soup „ icing . • 125 Asparagus Almonds, devilled . 148 „ soup . Amber pudding • 94 Aspic jelly Anchovy sauce • 84 ,, savoury • 139 Bacon and kidneys r39 „ toast . • i39 ,, and mushrooms . Angel pudding . • 94 ,, and tomatoes Apple charlotte . • 94 Baked batter pudding . „ ,, (2) • 95 ,, „ and apples „ dumplings ■ 95 „ ,, and fruit pudding „ fritters • 95 ,, bread and butter pudding „ sauce . 84 ,, eggs and cheese savoury . ,, tart . 9 6 ,, fruit pudding Apples stewed whole . 96 Bakewell pudding Apricot cakes . 96 Baking (hints on) ,, cream • 96 Barley water . . „ sauce . 84 Batter pudding boiled . Arrowroot . 148 ,, fruit pudding boiled „ buns . • 125 Beans, broad „ pudding • 97 ,, French . „ sauce. . s4 ,, haricot . PAGE I Beans, broad, mashed . 74 ! Bottle, to, fruit and vegetables . Bechamel sauce . Brawn .... Beef k-la-mode . Bread .... •25 ,, bones grilled ,, and butter pudding ,, cheek pie . ,, cake ,, collared ,, milk ,, croquettes . „ pudding . „ fillet, to roast ,, sauce ,, fillets of (1) ,, Vienna >> i> (2) Bread-crumbs for fish „ „ with mushrooms „ for game . ,, olives (fresh meat) Breast of lamb and mushrooms „ ,, (cooked meat) ,, ,, and peas ,, to pickle ,, of mutton ,, potted Brill (to boil) „ pressed Broccoli ,, ribs, to roast Brussels sprouts ,. ,, to roll Bubble and squeak „ to salt Buns, arrowroot . ,, sirloin, to roast „ hot cross . ,, spiced Buttered eggs ,, and ham mould Beefsteak, to broil Cabbage .... „ to fry Cabinet pudding IOI ,, with macaroni Cafe noir „ pie . Cake, a rich ,, pudding „ bread ,, to stew 35, 37 ,, Devonshire Beef-tea . ,, German pound Beetroot . „ ginger Biscuits . „ gingerbread ,, almond . „ gin-gin . Blackberry jelly . ,, Kimberley Black currant jelly ,, Liverpool '3i Bloaters . 19, „ Madeira (1) Boil (how to) meat » (2) „ „ puddings . „ Mafeking . Boiled bread and butter pudding ,, nursery tl fruit pudding ,, orange '33 Cake, Pretoria . Champion pudding . 100 „ Queen *33 Chancellor's ,, . IOO „ rice Cheese fritters . . 140 „ rich pound •34 „ pudding . • 144 „ seed (i) . ,, straws • >4* ,, (2) • Cherry jam • >53 „ „ Liverpool . •3i Cherry-brandy jelly . 108 „ Shrewsbury Chestnut sauce . • 84 „ soda •37 ,, soup . 148 „ spice •37 Chicken, to boil .

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Tomato Savoury

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