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MILTON PUDDING Use one pint of stale bread broken in crumbs, one quart of milk, two 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 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 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 Put the milk in the double-boiler, and place on the fire. Beat the 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 Put the cinnamon and milk in the double-boiler, place on the fire and 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 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. 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 |
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