In order to extend the usefulness and influence of this
Magazine, the Publishers will be pleased to send a Specimen
Copy of “ Food and Cookery ” gratis to anyone who is likely
to be interested in such a Journal.
Address : THE MANAGER,
329 Vauxhall Bridge Road,
LONDON, S.W.
A D VERTISEMENTS
v
HAVE THE LARGEST SALE
OF ANY
IN THE UNITED KINGDOM.
Contractors to His Majesty’s Government.
TEN GOLD MEDALS.
BIRD’S
CUSTARD
POWDER
Makes a perfect high-class Custard at a minimum
20st and trouble. Used by all the leading
Diplomees of the South Kensington School of
Cookery. Invaluable also for a variety of Sweet
Dishes, recipes for which accompany each Packet.
No Eggs! No Risk! No Trouble!
VI
ADVERTISEMENTS
" FOR VARIOUS SAVOURY DISHES SIMPLY INDISPENSABLE.”
“BISCUIT.”
Attention is directed to the following from “ Food
and Cookery,” July, 1902 :
Thoughts on Shredded Wheat.
In accordance with the promise made in our last number,
we give herewith six of the most popular recipes for dainty
dishes made by the help of Shredded Wheat Biscuits. The
ever increasing demand for this article is ample proof that it
forms a useful culinary adjunct for many sweet and savoury
dishes.
Pineapple in Shredded Wheat Biscuit Baskets.
One pineapple, half a cup of sugar, half cup cold water, six
Shredded Wheat Biscuits. Pare, and remove all the eyes from
the pineapple, cut into slices and divide into shreds with silver
fork. Place layer of pineapple in pie dish, sprinkle with
sugar ; proceed in this way till pineapple and sugar are used.
Then pour over all the half cup cold water. Set away in a
cool place till ready to serve. Then mix all thoroughly, and
fill into prepared biscuits, using all the syrup, allowing it to
saturate the biscuits thoroughly. Serve on small plates.
Welsh Rarebit.
One cup hot milk, J lb. cheese, grated, half teaspoon salt,
quarter teaspoon mustard, dash cayenne, six Shredded Wheat
Biscuits, one teaspoon wheat flour, one egg well beaten, one
teaspoon full butter. Put the milk to heat. Mix cheese,
flour, egg, mustard, salt, and cayenne in saucepan, and when
the milk is scalding hot add a little at a time to the cheese
mixture. Stir, cooking slowly, until smooth as cream. Take
from fire and add butter, serving well, and pour over the
toasted biscuit. Serve at once.
Sample Free
SHREDDED WHEAT CO. 6-8 EASTCHEAP, LONDON, E.C.
A D VERTISEMENTS
A Good Saiad
Dressing
requires the very best Mustard, to be
made properly.
There is — there can be — no better
Mustard made than Colman’s Mustard.
Its universal use is a tribute to its
goodness. Its excellence is its passport
to royal tables — its price enables it to
give a zest to the most frugal meal.
All kinds of both hot and cold
meats, game, fowl, cheese, herring, and
smoked fish are made more palatable,
more digestible, by the use of
VII
VIII
A D VERTISEMENTS
PROFESSIONAL BOOKS
By C. HERMAN SENN.
THE NEW CENTURY COOKERY BOOK.-Price 12s. 6d.
Post free 13s. A work full of sound and useful information, and of
the greatest service to every Cook, Manager, or Steward. It is the
most complete and reliable of all vade mecums for Chefs. It is handy,
luminous and skilfully arranged, and easily consulted. 740 pages ;
illustrated. Strongly bound in leather.
THE ART OF CURRY MAKING. A reliable Manual
Page 125
Presented as published in 1903. 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
A modernized reading is not available for this page yet. You are seeing the original text.
In order to extend the usefulness and influence of this
Magazine, the Publishers will be pleased to send a Specimen
Copy of “ Food and Cookery ” gratis to anyone who is likely
to be interested in such a Journal.
Address : THE MANAGER,
329 Vauxhall Bridge Road,
LONDON, S.W.
A D VERTISEMENTS
v
HAVE THE LARGEST SALE
OF ANY
IN THE UNITED KINGDOM.
Contractors to His Majesty’s Government.
TEN GOLD MEDALS.
BIRD’S
CUSTARD
POWDER
Makes a perfect high-class Custard at a minimum
20st and trouble. Used by all the leading
Diplomees of the South Kensington School of
Cookery. Invaluable also for a variety of Sweet
Dishes, recipes for which accompany each Packet.
No Eggs! No Risk! No Trouble!
VI
ADVERTISEMENTS
" FOR VARIOUS SAVOURY DISHES SIMPLY INDISPENSABLE.”
“BISCUIT.”
Attention is directed to the following from “ Food
and Cookery,” July, 1902 :
Thoughts on Shredded Wheat.
In accordance with the promise made in our last number,
we give herewith six of the most popular recipes for dainty
dishes made by the help of Shredded Wheat Biscuits. The
ever increasing demand for this article is ample proof that it
forms a useful culinary adjunct for many sweet and savoury
dishes.
Pineapple in Shredded Wheat Biscuit Baskets.
One pineapple, half a cup of sugar, half cup cold water, six
Shredded Wheat Biscuits. Pare, and remove all the eyes from
the pineapple, cut into slices and divide into shreds with silver
fork. Place layer of pineapple in pie dish, sprinkle with
sugar ; proceed in this way till pineapple and sugar are used.
Then pour over all the half cup cold water. Set away in a
cool place till ready to serve. Then mix all thoroughly, and
fill into prepared biscuits, using all the syrup, allowing it to
saturate the biscuits thoroughly. Serve on small plates.
Welsh Rarebit.
One cup hot milk, J lb. cheese, grated, half teaspoon salt,
quarter teaspoon mustard, dash cayenne, six Shredded Wheat
Biscuits, one teaspoon wheat flour, one egg well beaten, one
teaspoon full butter. Put the milk to heat. Mix cheese,
flour, egg, mustard, salt, and cayenne in saucepan, and when
the milk is scalding hot add a little at a time to the cheese
mixture. Stir, cooking slowly, until smooth as cream. Take
from fire and add butter, serving well, and pour over the
toasted biscuit. Serve at once.
Sample Free
SHREDDED WHEAT CO. 6-8 EASTCHEAP, LONDON, E.C.
A D VERTISEMENTS
A Good Saiad
Dressing
requires the very best Mustard, to be
made properly.
There is — there can be — no better
Mustard made than Colman’s Mustard.
Its universal use is a tribute to its
goodness. Its excellence is its passport
to royal tables — its price enables it to
give a zest to the most frugal meal.
All kinds of both hot and cold
meats, game, fowl, cheese, herring, and
smoked fish are made more palatable,
more digestible, by the use of
VII
VIII
A D VERTISEMENTS
PROFESSIONAL BOOKS
By C. HERMAN SENN.
THE NEW CENTURY COOKERY BOOK.-Price 12s. 6d.
Post free 13s. A work full of sound and useful information, and of
the greatest service to every Cook, Manager, or Steward. It is the
most complete and reliable of all vade mecums for Chefs. It is handy,
luminous and skilfully arranged, and easily consulted. 740 pages ;
illustrated. Strongly bound in leather.
THE ART OF CURRY MAKING. A reliable Manual