Inhaltsangabe
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1906. Excerpt: ... CHAPTER X A BUNDLE OF RECIPES THIRTY RECIPES. Apple jelly. Roast mutton. Gravy. Fried potatoes. Boiled potatoes. Celery and apple salad. Salad dressing. Brussels-sprouts. Coffee. Milk tea. Chocolate. Omelette--sweet, savoury, and souffle. Eggs in aspic jelly. Scrambled eggs. Cakes--plum, chocolate, cocoa-nut, crempogau. Scones. Rough puff pastry. Short pastry. Boiled suet pastry. Stock. Soups--tomato, bread. Bouquet. Roux, for sauces. Fish boiled. French melted butter. KITCHEN UTENSILS. Stove. Kettle. Stewpan. Coffee-pot. 158 Steamer. Long hot water pan or fishkettle. Rolling-pin and board. Cut the apple up, peel, and core. Put it into saucepan with water and clove. Boil quarter of an hour, add sugar, and boil five minutes longer. The apple should then be soft; rub it through a sieve. Return to the saucepan, add the gelatine, and let come to the boil. Then set aside till gelatine is melted. Wet a mould, pour in the apple, and stand aside to set firm. See p. 74. ROAST MUTTON. The meat cut from a cutlet. Roll the fat flap round the lean, and tie firmly into a neat shape. Place on a tin with a teaspoon of water in it, and bake ten minutes. The oven should have a small cup of hot water placed in it to moderate the heat of the oven. See p. 88. GRAVY. Pour into a bowl all the dripping in the roasting-pan after you have lifted out the roasted meat. Put in half a saltspoon of flour, and cook over a lamp one minute. Add a pinch of salt, two drops of gravy browning, and one tablespoon of water. Boil up, and pour over the joint. See p. 97. FRIED POTATOES. One potato sliced slantwise thin, four dessert-spoonfuls dripping. Heat the dripping till it is so hot that it becomes quite still. Put in the potatoes and fry three or four minutes. They should be covered with the...
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