Timbales, Small (for Fruit, Jelly, or
Cream). — AVeigh three large fresh eggs, and
then take their weight in flour and half their
weight in powdered sugar. Break the eggs,
and separate the yolks and the whites. Beat
the yolks in a basin, and add to them first
the sugar and afterwards the flour. When
they are thoroughly mixed, and just before the
timbales are to be baked, add the well-whisked
whites of the eggs, and a tea-spoonful of strained
lemon-juice✪ Timbales, Small (for Fruit, Jelly, or Cream). Drop the paste in small lumps
upon a buttered baking-tin, and hollow these in
the centre like a cup. Bake them in a slow
oven, and when they are done enough, trim
them to a neat shaj^e. Keep them in a dry,
warm place until wanted ; and when they are to
be served fill them with fruit, jelly, or flavoured
cream. Time to bake, half an hour. Probable
cost, without the contents, 2d. each. Sufficient
for a small dish.
Tinned Meats, Australian.— The fol-
lowing original recipes (one hundred in num-
ber) are the result of several years' experience
in the use of Austrahan meats. Against these
considerable prejudice exists, owing, to a great
extent, to the fact that few know how to cook
them projierly. If the recipes here given, how-
ever, are followed, it -N^all be found easy, even
for a cook of moderate abilities, to prepare from
Australian meats a succession of tasty as well
as digestible and nourishing dishes. On p. 977
the names of the various recipes will be found
in alphabetical order, so that any particular one
may be referred to with ease.
1. Soup with Forcemeat Balls.
Boil half a pound of the lean of Australian
mutton or beef in two quarts of water for half
an hour with two ounces of chopped carrots,
one ounce of chopped onions, a little celery, a
blade of mace, using pepper and salt to season.
Have ready forcemeat balls made of equal
parts of finely-chopped meat, bacon, bread-
crumbs, flour, and an egg to bind the mixture
togethe✪ Soup with Forcemeat Ballsr. Roll into balls an inch in diameter,
fry in a little Australian fat ; strain the soup ;
brown it whilst at boiling point ; place the
balls in a tureen, and pour the soup on them.
2. Beef Tea.
Turn out a tin of Australian beef. Take a
tea-cupful of the clear jelly without a imrticlo
of fat, melt in the oven, season with pepper and
salt, and brown with a few drops of colouring.
Toast a thin slice of bread✪ Beef Tea crisply, cut into dice,
and serve in the tin or on a small plate.
3. JIiTTON Broth.
Take the required quantity of jelly from a
shape of mutton, add a pint of boiling water,
season wath pepper and salt ; thicken with one
tea-spoonful of corn-flour, add a pinch of nut-
meg, and serve with dried toast.
4. Sovp, Julienne.
Proceed as for Soup with Forcemeat Balls (see
No. 1), but instead of forcemeat balls prepare
carrots, turnips, and parsnips, by scraping, peel-
ing, and washing them; cut them in thin slices,
and again into thin strips ; boil until tender in
the soup, which must first be strained ; brown,
and thicken with a table-si^oonful of corn-flou✪ Soup, Julienner.
In summer, any kind of vegetable may be added
— lettuce or French beans, &c.
5. Soup, Pea.
Prepare the stock as for Soup with Forcemeat ■
Balls {set; No. 1), and thicken with a quarter of
a pound of SjTnington's Prepared Pea Powder.
Cut toasted bread into dice, fry crisply in Aus-
tralian fat, place in the tureen, and pour the
soup on it.
6. Irish Stew. ✪ Soup, Pea
Page 1987 · 7 recipe records on this page
Presented as published in 1892. 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
Timbales, Small (for Fruit, Jelly, or Cream). — AVeigh three large fresh eggs, and then take their weight in flour and half their weight in powdered sugar. Break the eggs, and separate the yolks and the whites. Beat the yolks in a basin, and add to them first the sugar and afterwards the flour. When they are thoroughly mixed, and just before the timbales are to be baked, add the well-whisked whites of the eggs, and a tea-spoonful of strained lemon-juice. Drop the paste in small lumps upon a buttered baking-tin, and hollow these in the centre like a cup. Bake them in a slow oven, and when they are done enough, trim
them to a neat shape. Keep them in a dry, warm place until wanted ; and when they are to be served fill them with fruit, jelly, or flavoured cream. Time to bake, half an hour. Probable cost, without the contents, 2d. each. Sufficient for a small dish.
Tinned Meats, Australian.— The following original recipes (one hundred in number) are the result of several years' experience in the use of Austrahan meats. Against these considerable prejudice exists, owing, to a great extent, to the fact that few know how to cook them projierly. If the recipes here given, however, are followed, It shall be found easy, even for a cook of moderate abilities, to prepare from Australian meats a succession of tasty as well as digestible and nourishing dishes. On p. 977 the names of the various recipes will be found in alphabetical order, so that any particular one may be referred to with ease.
1. Soup with Forcemeat Balls.
Boil half a pound of the lean of Australian mutton or beef in two quarts of water for half an hour with two ounces of chopped carrots, one ounce of chopped onions, a little celery, a blade of mace, using pepper and salt to season. Have ready forcemeat balls made of equal parts of finely-chopped meat, bacon, breadcrumbs, flour, and an egg to bind the mixture together. Roll into balls an inch in diameter, fry in a little Australian fat ; strain the soup ; brown it whilst at boiling point ; place the balls in a tureen, and pour the soup on them. 2. Beef Tea.
Turn out a tin of Australian beef. Take a tea-cupful of the clear jelly without a particle of fat, melt in the oven, season with pepper and salt, and brown with a few drops of colouring. Toast a thin slice of bread crisply, cut into dice, and serve in the tin or on a small plate.
3. JIiTTON Broth.
Take the required quantity of jelly from a shape of mutton, add a pint of boiling water, season wath pepper and salt ; thicken with one tea-spoonful of corn-flour, add a pinch of nutmeg, and serve with dried toast.
4. Sovp, Julienne.
Proceed as for Soup with Forcemeat Balls (see No. 1), but instead of forcemeat balls prepare carrots, turnips, and parsnips, by scraping, peeling, and washing them; cut them in thin slices, and again into thin strips ; boil until tender in the soup, which must first be strained ; brown, and thicken with a table-si^oonful of corn-flour. In summer, any kind of vegetable may be added — lettuce or French beans, &c. 5. Soup, Pea.
Prepare the stock as for Soup with Forcemeat ■ Balls {set; No. 1), and thicken with a quarter of a pound of SjTnington's Prepared Pea Powder. Cut toasted bread into dice, fry crisply in Australian fat, place in the tureen, and pour the soup on it.
6. Irish Stew.
Records on this page
Timbales, Small (for Fruit, Jelly, or Cream)Soup with Forcemeat BallsBeef TeaMutton BrothSoup, JulienneSoup, PeaIrish Stew