Put in a basin a quarter of a pound of flour, a small
teaspoonful of best olive oil, a pinch of salt, a bit of
butter the size of a walnut✪ Frying Batter which has been melted in a
little hot water, and mix together with one ^g^ ; let it
stand an hour, beat two whites of ^gg to a snow, and
carefully work them in.
If the batter is intended for a sweet dish, omit the
3alt and add a teaspoonful of brandy. The sweet
batter so prepared is suitable for fritters.
X
3o6 SUET PUDDING,
Suet Pudding and Dumpling.
I lb. flour ;
I lb. stale breadcrumbs ;
\ lb. suet ;
\ gill milk ;
A little salt✪ Suet Pudding and Dumpling.
The suet must be very carefully picked over, so
as to get rid of skin and hard bits, and must be
chopped very fine.
Mix thoroughly, so that a smooth paste is the
result. Have ready a well-floured pudding cloth, and
make into a long roll or a ball, as may be preferred.
Allow for the paste swelling when you tie up the
pudding. Put on in boiling water, and boil for three
hours.
Suet dumplings are small portions of the above
paste, the size of an ^g^, boiled in the same saucepan
with boiled beef, and served with it.
Pease Pudding.
Soak a quart or smaller quantity of split peas for
two hours. Tie up loosely in a clean cloth ; set on
the fire in a saucepan of cold water, and boil for
about two hours. Rub them through a sieve, mix in
some butter or cream, an onion, and season with
pepper and salt✪ Pease Pudding.
Tie up in a well-floured pudding cloth as tight as
possible this time, and boil for one hour.
What is left of pease pudding will thicken and
flavour as soup, any weak stock or broth.
SANDWICHES. 307
Herb Powder for Flavouring.
\ lb. parsley ;
\ lb. lemon-thyme ;
\ lb. sweet marjoram ;
\ lb. winter savory ;
2 ozs. sweet basil ;
2 ozs. lemon-peel ;
6 bay leaves ;
\ oz. celery seed.
Gather the herbs before they flower on a dry day, in
the afternoon. Remove the stalks, dry on white
paper, dry the lemon-peel, pound the peel and celery
seed separately, and then the herbs. Mix all together,
pass through a fine strainer, and bottle.
Sandwiches.
Sandwiches may be made with either slices of
bread and butter, of toast and butter, or of biscuits
and butter for the outsides.
Meat, or potted meat, fish, hard-boiled eggs, or
grated cheese may be used as the lining to the two
surfaces of bread, &c. Be careful that the slices of
bread are of the same size and thickness ; choose
bread of a close, uniform texture.
Spread the inner surface of each slice with butter,
and if suitable add a little mustard and salt.
Chop the meat, ham and chicken, or tongue and
veal, together ; or if only one kind of meat is used cut
thin slices, and cover the buttered surface with them.
X 2
3o8 SANDWICHES.
Lay the other piece of bread or biscuit on the meat,
and press the whole tightly together.
If fish Is used It must be chopped up small, and a
little cream and pepper and salt mixed in before
spreading.
Cheese is to be grated, and for cheese sandwiches
plain thin biscuits are always used.
For sweet sandwiches use marmalade.
VEGETABLES. 309
CHAPTER XXV.
VEGETABLES.
Page 124 · 3 recipe records on this page
Presented as published in 1882. 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
Put in a basin a quarter of a pound of flour, a small teaspoonful of best olive oil, a pinch of salt, a bit of butter the size of a walnut which has been melted in a little hot water, and mix together with one egg; let it stand an hour, beat two whites of egg to a snow, and carefully work them in.
If the batter is intended for a sweet dish, omit the 3alt and add a teaspoonful of brandy. The sweet batter so prepared is suitable for fritters.
3o6 SUET PUDDING,
Suet Pudding and Dumpling.
I lb. flour ;
I lb. stale breadcrumbs ;
\ lb. suet ;
\ gill milk ;
A little salt.
The suet must be very carefully picked over, so as to get rid of skin and hard bits, and must be chopped very fine.
Mix thoroughly, so that a smooth paste is the result. Have ready a well-floured pudding cloth, and make into a long roll or a ball, as may be preferred. Allow for the paste swelling when you tie up the pudding. Put on in boiling water, and boil for three hours.
Suet dumplings are small portions of the above paste, the size of an egg, boiled in the same saucepan with boiled beef, and served with it.
Pease Pudding.
Soak a quart or smaller quantity of split peas for two hours. Tie up loosely in a clean cloth ; set on the fire in a saucepan of cold water, and boil for about two hours. Rub them through a sieve, mix in some butter or cream, an onion, and season with pepper and salt.
Tie up in a well-floured pudding cloth as tight as possible this time, and boil for one hour.
What is left of pease pudding will thicken and flavour as soup, any weak stock or broth.
SANDWICHES. 307
Herb Powder for Flavouring.
\ lb. parsley ; \ lb. lemon-thyme ; \ lb. sweet marjoram ; \ lb. winter savory ; 2 ozs. sweet basil ; 2 ozs. lemon-peel ; 6 bay leaves ; \ oz. celery seed.
Gather the herbs before they flower on a dry day, in the afternoon. Remove the stalks, dry on white paper, dry the lemon-peel, pound the peel and celery seed separately, and then the herbs. Mix all together, pass through a fine strainer, and bottle.
Sandwiches.
Sandwiches may be made with either slices of bread and butter, of toast and butter, or of biscuits and butter for the outsides.
Meat, or potted meat, fish, hard-boiled eggs, or grated cheese may be used as the lining to the two surfaces of bread, &c. Be careful that the slices of bread are of the same size and thickness ; choose bread of a close, uniform texture.
Spread the inner surface of each slice with butter, and if suitable add a little mustard and salt.
Chop the meat, ham and chicken, or tongue and veal, together ; or if only one kind of meat is used cut thin slices, and cover the buttered surface with them.
X 2
3o8 SANDWICHES.
Lay the other piece of bread or biscuit on the meat, and press the whole tightly together.
If fish Is used It must be chopped up small, and a little cream and pepper and salt mixed in before spreading.
Cheese is to be grated, and for cheese sandwiches plain thin biscuits are always used.
For sweet sandwiches use marmalade.
CHAPTER XXV.
Records on this page
Frying BatterSuet Pudding and DumplingPease Pudding