Butter, Truffled.— To those who like the
flavour of truffles, an economical method of
procuring it is to dissolve a pound of butter,
skim and simmer for four or five minutes, and
when the sediment settles, pour the top into an
enamelled saucepan over some small thick slices
of French truffles. Add a seasoning of salt,
l>ounded mace, cayenne, and nutmeg. Heat the
truffles slowly and shake the pan well round ;
draw it aside, and stew twenty minutes, or until j
the truffles are tender ; then remove them and ]
pour the butter into pots for use. This butter
will be an excellent addition to any mode of
cooking a fowl or turkey, or for frying any
light dish of veal, hard eggs, or similar pre-
parations. The truffles thus prepared may be
used for any sauce required for poultry, veal,
tongue, sweet-breads, or other light dish ; or,
warmed again, they will serve as a garnish.
Buttermilk Cakes. — Take one pint of
buttermilk, and stir into it as much flour as
will form a dough, with one table-spoonful of
dissolved carbonate of ammonia✪ Buttermilk Cakes. Roll the
dough out in sheets, cut the cakes, and bake
them in a moderate oven. The carbonate of
ammonia maj' be obtained at any of the drug-
gists ; it is the common smelling-salts, without
any of the aromatic drugs. It never imparts
any taste to the food, as the heat disengages
the carbonic acid gas and the ammonia.
Buttermilk Scones or Bread.— To one
pound of flour add one tea-spoonful of salt; mi.x
fifty gi-ains of carbonate of soda with a tea-
spoonful of powdered sugar, and rub them into
the flour. When thoy are well blended toge-
ther, mix the flour into a stiff: dough with some
buttermilk — or milk will do — but no time should
be lost in putting it into tho oven, or the bread
will be heavy. It requires a well-heated oven.
but not a strong one. Time to bake, about
three-quarters of an hour. Probable cost, from
3d. to 4d. Sufficient for a small loaf.
Cabbage (ala LiUoise). — Wash and drain
a large cabbage, and, after removing the stalk,
cut it into pieces about the size of a walnut. Melt
two ounces of butter in a saucepan, and fry in
it for a minute or two a small tea-spoonful of
finely-chopped onion. Add the cabbage, with
pepper, salt, and a little grated nutmeg✪ Cabbage (ala Lilloise). Cook
it over a slow fire, and turn it frequently to
prevent burning. Place on a hot dish and
serve. Time to prepare, fifteen minutes. Pro-
bable cost, -Id. or od. Sufficient for four per-
sons.
Cabbage, Boiled. — Cut off the stalk, re-
move the faded and outer leaves, and halve, or,
if large, quarter the cabbages. Wash them tho-
rouglily, and lay them for a few minutes in water,
to which a table-spoonful of vinegar has been
added, to draw out any insects that may be
lodging under the leaves. Di-ain them in a
colander. Have ready a large pan of boiling-
water, with a table-spoonful of salt and a small
piece of soda in it, and let the cabbages boil
quickly tiU tender, leaving tho saucepan un-
covered. Take them uj) as soon as they are
done, drain them thoroughly, and serve. Time
to boil : young summer cabbages, from ten to
fifteen minutes ; large cabbages or savoys,
half an hour or more. Probable cost, 2d. each.
Sufficient, one moderate-sized cabbage for two
persons.
Page 279 · 2 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
Butter, Truffled.— To those who like the flavour of truffles, an economical method of procuring it is to dissolve a pound of butter, skim and simmer for four or five minutes, and when the sediment settles, pour the top into an enamelled saucepan over some small thick slices of French truffles. Add a seasoning of salt, pounded mace, cayenne, and nutmeg. Heat the truffles slowly and shake the pan well round ; draw it aside, and stew twenty minutes, or until j the truffles are tender ; then remove them and ] pour the butter into pots for use. This butter will be an excellent addition to any mode of cooking a fowl or turkey, or for frying any light dish of veal, hard eggs, or similar preparations. The truffles thus prepared may be used for any sauce required for poultry, veal, tongue, sweet-breads, or other light dish ; or, warmed again, they will serve as a garnish.
Buttermilk Cakes. — Take one pint of buttermilk, and stir into it as much flour as will form a dough, with one table-spoonful of dissolved carbonate of ammonia. Roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. The carbonate of ammonia may be obtained at any of the druggists ; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the carbonic acid gas and the ammonia.
Buttermilk Scones or Bread.— To one
pound of flour add one tea-spoonful of salt; mix fifty grains of carbonate of soda with a teaspoonful of powdered sugar, and rub them into the flour. When they are well blended together, mix the flour into a stiff: dough with some buttermilk — or milk will do — but no time should be lost in putting it into the oven, or the bread will be heavy. It requires a well-heated oven.
but not a strong one. Time to bake, about three-quarters of an hour. Probable cost, from 3d. to 4d. Sufficient for a small loaf.
Cabbage (ala LiUoise). — Wash and drain a large cabbage, and, after removing the stalk, cut it into pieces about the size of a walnut. Melt two ounces of butter in a saucepan, and fry in it for a minute or two a small tea-spoonful of finely-chopped onion. Add the cabbage, with pepper, salt, and a little grated nutmeg. Cook it over a slow fire, and turn it frequently to prevent burning. Place on a hot dish and serve. Time to prepare, fifteen minutes. Probable cost, -Id. or od. Sufficient for four persons.
Cabbage, Boiled. — Cut off the stalk, remove the faded and outer leaves, and halve, or, if large, quarter the cabbages. Wash them thoroughly, and lay them for a few minutes in water, to which a table-spoonful of vinegar has been added, to draw out any insects that may be lodging under the leaves. Drain them in a colander. Have ready a large pan of boilingwater, with a table-spoonful of salt and a small piece of soda in it, and let the cabbages boil quickly till tender, leaving the saucepan uncovered. Take them uj) as soon as they are done, drain them thoroughly, and serve. Time to boil : young summer cabbages, from ten to fifteen minutes ; large cabbages or savoys, half an hour or more. Probable cost, 2d. each. Sufficient, one moderate-sized cabbage for two persons.
Records on this page
Buttermilk CakesCabbage (ala Lilloise)