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MILTON PUDDING
Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon,
three tablespoonfuls of sugar and two ounces of Walter Baker & Co.’s
Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a
bowl, and soak for two or three hours. Beat [...]
CARROT VEGETABLE SOUP
6 Carrots—2d.
1 oz. Butter—1d.
Sugar, Salt, and Pepper
3 quarts Bone Stock—1/2d.
Total Cost—3 1/2 d.
Time—One Hour.
Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, [...]
CHOCOLATE MERINGUE PUDDING
For a small pudding use one pint of milk, two tablespoonfuls and a half
of cornstarch, one ounce of Walter Baker & Co.’s Chocolate, two eggs,
five tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of
salt, and half a teaspoonful of vanilla extract.
Mix the cornstarch with one gill of the milk. Put the remainder of [...]
AUSTRALIAN VEGETABLE SOUP
2 lbs. Mixed Vegetables—4d.
2 oz. Butter—2d.
1/4 lb Haricot Beans—1d.
Peppercorns, Salt, and Sugar
4 quarts of Water—1/2d.
Total Cost—7 1/2 d.
Time—One Hour and a Half.
Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, [...]
CHOCOLATE PUDDING
Reserve one gill of milk from a quart, and put the remainder on the fire
in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold
milk. Beat two eggs with half a cupful of powdered sugar and half a
teaspoonful of salt. Add this to the cornstarch and milk, and stir into
the boiling milk, beating well [...]
PUMPKIN VEGETABLE SOUP
1 small Pumpkin—4d.
2 oz. Butter—2d.
1/2 pint of Milk—1d.
2 Onions, 1 Carrot
2 quarts of Water—1d.
Total Cost—8d.
Time—One Hour and a Half.
Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil [...]
CHOCOLATE SOUFFLE
Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate, three
tablespoonfuls of sugar, one rounding tablespoonful of butter, two
tablespoonfuls of flour, four eggs.
Put the milk in the double-boiler, and place on the fire. Beat the
butter to a soft cream, and beat the flour into it. Gradually pour the
hot milk on this, [...]
ONION VEGETABLE SOUP
4 Onions—1d.
1 oz. Butter—1d.
1 1/2 oz. Flour
1 gill of Milk
2 quarts of Stock
Salt and Pepper—1d.
Total Cost—3d.
Time—One Hour.
Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the [...]
BAKED CHOCOLATE CUSTARD
For five small custards use one pint of milk, two eggs, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a
teaspoonful of salt, and a piece of stick cinnamon about an inch long.
Put the cinnamon and milk in the double-boiler, place on the fire and
cook for ten minutes. Shave the [...]
TAPIOCA VEGETABLE SOUP
2 oz. Tapioca—1d.
1 Onion
1 Carrot
3 quarts Bone Stock—1/2d.
Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca [...]
CHOCOLATE CREAM RENVERSEE
Use one quart of milk, seven eggs, half a pint of sugar, one ounce of
Walter Baker & Co.’s Premium No. 1 Chocolate, half a teaspoonful of
salt. Put the milk on the fire in the double-boiler. Shave the
chocolate, and put it in a small pan with three tablespoonfuls of the
sugar and one of boiling [...]
TURNIP AND RICE VEGETABLE SOUP
4 Turnips—2d.
1/4 lb. Rice—1d.
2 quarts Water
1 pint Milk—2 1/2d.
Onion and Salt—1/2d.
Total Cost—6d.
Time—One Hour and a Quarter
Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and [...]
CHOCOLATE BLANC-MANGE
Put one quart of milk in the double-boiler, and place on the fire.
Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and
cook until the mixture looks white, stirring frequently. It will take
about twenty minutes. While the milk and farina are cooking, shave two
ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and [...]
CELERY VEGETABLE SOUP
2 heads of Celery—2d.
2 quarts Pot Boilings
1 pint of Milk—2 1/2d.
1 oz. Sago—1/2d.
Total Cost—5d.
Time—One Hour
If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put [...]
CHOCOLATE CREAM
Soak a box of gelatine in half a pint of cold water for two hours. Put
one quart of milk in the double-boiler, and place on the fire. Shave two
ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a
small pan with four tablespoonfuls of sugar and two of boiling water.
Stir [...]
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