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MILTON PUDDING

admin — Fri, 30 Apr 2010 09:38:43 +0000

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 [...]

Vegetable soup recipes: Carrot vegetable soup.

admin — Fri, 30 Apr 2010 08:11:24 +0000

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

admin — Thu, 29 Apr 2010 09:37:49 +0000

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 [...]

Vegetable soup recipes: Australian vegetable soup.

admin — Thu, 29 Apr 2010 08:08:35 +0000

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

admin — Wed, 28 Apr 2010 09:36:54 +0000

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 [...]

Vegetable soup recipes: Pumpkin vegetable soup.

admin — Wed, 28 Apr 2010 08:05:57 +0000

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

admin — Tue, 27 Apr 2010 09:35:47 +0000

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, [...]

Vegetable soup recipes: Onion vegetable soup.

admin — Tue, 27 Apr 2010 08:03:58 +0000

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

admin — Mon, 26 Apr 2010 09:34:46 +0000

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 [...]

Vegetable soup recipes: Tapioca vegetable soup.

admin — Mon, 26 Apr 2010 08:00:57 +0000

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 [...]