|
||||||||||||||||
|
SAGO VEGETABLE SOUP 3 oz. Sago—1d. 1 pint Milk—2 1/2d. 2 quarts Bone Stock 1 Leek Salt and Pepper—1/2d. Total Cost—4d. Time—Half an Hour. Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago; continue stirring until the sago is transparent and the stock quite thick, then pour in the milk [...] CHOCOLATE BAVARIAN CREAM For one large mould of cream, use half a package of gelatine, one gill Soak the gelatine in cold water for two hours. Whip and drain the cream, FRENCH VEGETABLE SOUP 3 Potatoes 3 Carrots 2 Turnips—1 1/2d. 2 quarts Bone Stock Pepper 2 Onions 1/2 stalk Celery—1d. 1 oz. Butter—1d. 1 teaspoonful Sugar Salt—1/2d. Total Cost—4d. Time—One Hour. Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes. Pour over the boiling stock and stir until it boils; [...] CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one-third of a cupful of cold ORIGINAL MULLIGATAWNY SOUP 2 quarts Stock 1 Apple 1 Onion 1 Carrot—1d. 1/2 oz. Curry Powder 1 oz. Flour—1d. 1 oz. Butter—1d. Total Cost—3d. Time—One Hour The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder and flour and brown [...] CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail, first lining the bottom with BEEF VEGETABLE SOUP 3 lbs. Leg of Beef—6d. 2 quarts Water 1 fagot of Herbs Salt and Pepper 2 Onions 2 Carrots 2 Turnips 1 doz. Peppercorns—1 1/2d. Total Cost—7 1/2 d. Time—Five Hours Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies [...] CHOCOLATE CREAM PIES Beat to a cream half a cupful of butter and a cupful and a quarter of BACON VEGETABLE SOUP 1 Cabbage—3d. 1 lb. Bacon—9d. 1 doz. Peppercorns 2 Turnips 1 Carrot 1 Onion Pieces of Stale Bread—1d. Total Cost—1s. 1d. Time—Three Hours and a Half This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a [...] CHOCOLATE ICE-CREAM For about two quarts and a half of cream use a pint and a half of milk, Put the milk on to boil in a double-boiler. Put the flour and [...] BEEF VEGETABLE SOUP 9 Leeks—3d. 1 set of Giblets 2 oz. Beef Dripping 3 quarts Water or Pot Boilings Salt and Peppercorns—4d. Total Cost—7d. Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While [...] CHOCOLATE PROFITEROLES Shave into a cup one ounce of Walter Baker & Co.’s Premium No. 1 As soon as the paste is cooked, beat in the melted chocolate. When [...] ITALIAN VEGETABLE’ SOUP. 1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons coarsely chopped parsley, P.R. Barley malt meal, Mapleton’s or P.R. almond or pine-kernel cream, 3 pints boiling water. Well wash the vegetables and slice them, and add them with the parsley to the boiling water. (The water should be distilled, if [...] CHOCOLATE ICING Make a vanilla icing, and add one tablespoonful of cold water to it. FRENCH VEGETABLE SOUP. 2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts. water. Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on [...] |
|
|||||||||||||||
|
Copyright © 2010 EZ Clever.com Be Clever – Read Books - All Rights Reserved |
||||||||||||||||
