tiny casseroles. Some persons fry instead of
baking them, but if this should be done, great
care must be taken that they do not break in
the process, and the butter or oil must be very
hot. Time to fry, ten minutes. Probable cost,
2d. or 3d. each. Allow one for each person.
Caudle. — Caudle is oatmeal gruel, sweet-
ened, with ale, brandy, or wine added to it. It
may be made in several ways. The simplest is
the following : — Mix a table-spoonful of oatmeal
with a cupful of cold water. Pour a pint of
boiling water or milk over it, return it to the
saucepan, and let it boil for fom- or five minutes,,
stirring it aU the time. Add wine, ale, or brandy,
according to taste. Sweeten, and season with
nutmeg or ginger✪ Caudle. This wiU be thin caudle ; if
it is wanted thick, two table-spoonfuls of oatmeal
must be used. Or, mix two table-spoonfuls of
oatmeal in a pint of water. Let it stand one
houi-. Then strain, and boil it. Sweeten, and
add wine, ale, or brandy, with seasoning to
taste. Time to boil, twenty minutes. Caudle
maj' be made with flour or ground rice instead
of oatmeal. Probable cost, IJd. per pint, ex-
clusive of the wine. Sufficient for one person.
Caudle (another way). — Make a pint of
thin oatmeal gruel {see preceding recipe) . Let
it boil, then stir into it, very gradually, the
yolk of an egg mixed with a little cold water.
Add a glass of sherry or port, a little grated
nutmeg or lemon-rind, and three or four lumps
of sugar✪ Caudle (Another Way). This caudle is wholesome and plea-
sant. Time, twenty minutes. Probable cost,
3d. per pint, exclusive of the wine. Sufficient
for ene person.
Caudle, Cold.— Pour a pint of cold boiled
water on the rind of a small lemon, and let it
stand for an hour-. Take out the rind and mix
in the yolk of an egg well beaten, a cupful of
sweet wine, thi-ee or four lumps of sugar, and
the lemon-juice. Probable cost, 2Jd., exclusive
of the wine. Sufficient for one person.
Caudle, Old Fashioned Brown. —
Stii- two table-spoonfuls of oatmeal into a pint
of water, and add the thin rind of a lemon, a blade
of mace, and a table- spoonful of brown sugar.
Let all boil together, then strain the liquid and
add a pint of mild ale. Warm it for use. A
little grated ginger✪ Caudle, Old Fashioned Brown is often put into this
caudle. Or, make a little oatmeal gruel, sweeten
and season it according to taste, and, just before
serving, stir into it an equal quantity of fresh
porter. Time, twenty minutes. Probable cost,
14d. per pint. Sufficient, one pint for each
person.
Cauliflower. — This favourite vegetable
should be cut early, while the dew is still upon
it. Choose those that are close and white, and
of medium size. Whiteness is a sign of quality
and freshness. Great care should be tsiken
that there are no caterpillars about the stalk,
and, to ensui-e this, lay the vegetable with its
head do^vnwards in cold water and salt for an
hour before boiling it; or, better still, in cold
water mixed -wTfth a little vinegar. Ti im away
the outer leaves, and cut the stalk quite close.
Cauliflowers are in season from the middle of
June till the middle of November.
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Page 324 · 5 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
tiny casseroles. Some persons fry instead of baking them, but if this should be done, great care must be taken that they do not break in the process, and the butter or oil must be very hot. Time to fry, ten minutes. Probable cost, 2d. or 3d. each. Allow one for each person.
Caudle. — Caudle is oatmeal gruel, sweetened, with ale, brandy, or wine added to it. It may be made in several ways. The simplest is the following : — Mix a table-spoonful of oatmeal with a cupful of cold water. Pour a pint of boiling water or milk over it, return it to the saucepan, and let it boil for four or five minutes,, stirring it aU the time. Add wine, ale, or brandy, according to taste. Sweeten, and season with nutmeg or ginger. This wiU be thin caudle ; if it is wanted thick, two table-spoonfuls of oatmeal must be used. Or, mix two table-spoonfuls of oatmeal in a pint of water. Let it stand one hour. Then strain, and boil it. Sweeten, and add wine, ale, or brandy, with seasoning to taste. Time to boil, twenty minutes. Caudle maj' be made with flour or ground rice instead of oatmeal. Probable cost, IJd. per pint, exclusive of the wine. Sufficient for one person.
Caudle (another way). — Make a pint of thin oatmeal gruel {see preceding recipe) . Let it boil, then stir into it, very gradually, the yolk of an egg mixed with a little cold water. Add a glass of sherry or port, a little grated nutmeg or lemon-rind, and three or four lumps of sugar. This caudle is wholesome and pleasant. Time, twenty minutes. Probable cost, 3d. per pint, exclusive of the wine. Sufficient for one person.
Caudle, Cold.— Pour a pint of cold boiled water on the rind of a small lemon, and let it stand for an hour. Take out the rind and mix in the yolk of an egg well beaten, a cupful of sweet wine, three or four lumps of sugar, and the lemon-juice. Probable cost, 2Jd., exclusive of the wine. Sufficient for one person.
Caudle, Old Fashioned Brown. —
Stii- two table-spoonfuls of oatmeal into a pint of water, and add the thin rind of a lemon, a blade of mace, and a table- spoonful of brown sugar. Let all boil together, then strain the liquid and add a pint of mild ale. Warm it for use. A little grated ginger is often put into this caudle. Or, make a little oatmeal gruel, sweeten and season it according to taste, and, just before serving, stir into it an equal quantity of fresh porter. Time, twenty minutes. Probable cost, 14d. per pint. Sufficient, one pint for each person.
Cauliflower. — This favourite vegetable should be cut early, while the dew is still upon it. Choose those that are close and white, and of medium size. Whiteness is a sign of quality and freshness. Great care should be taken that there are no caterpillars about the stalk, and, to ensure this, lay the vegetable with its head downwards in cold water and salt for an hour before boiling it; or, better still, in cold water mixed -wTfth a little vinegar. Ti im away the outer leaves, and cut the stalk quite close. Cauliflowers are in season from the middle of June till the middle of November.
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Records on this page
CaudleCaudle (Thin)Caudle (Another Way)Caudle, ColdCaudle, Old Fashioned Brown