Hilda's
'Where is it"?
LIBRARY
ANNEX
2
OF RECIPES.
The original of tliis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924001699267
HILDA'S
WHERE IS IT?" OF RECIPES
"HILDA'S 'W
HERE IS IT
looo copits prin
ted March, 1 89 1.
lOOO
June, 1891.
lOOO
September, 189 1.
lOOO
March, 1892.
lOOO
December, 1893.
lOOO
September, 1894.
lOOO
September, 1895.
lOOO
/»/)/, 1896.
lOOO
July, 1897.
lOCXJ
March, 1899.
lOOO
September, 1899.
lOOO
April, 1 90 1.
ICXX3
^/arcA, I902.
lOOO
August, 1902.
1000
February, 1903.
lOOO
August, 1903,
200O
February, 1904.
2000
February, 1905.
2O0O
October, 1906.
20OO
>//, 1908.
20OO
March, 191 1.
2OO0
March, 1914,
HILDA'S
"WHERE IS IT?
OF RECIPES.
CONTAINING, AMONGST OTHER PRACTICAL AND TRIED RECIPES,
MANY OLD
CAPE, INDIAN, AND MALAY DISHES AND PRESERVES:
ALSO
DIRECTIONS FOR POLISHING FURNITURE, CLEANING SILK, etc.
AND A
COLLECTION OF HOME REMEDIES IN CASE OF SICKNESS.
HILDAGONDA J. DUCKITT.
TWENTY-SEVENTH THOUSAND.
LONDON: CHAPMAN & HALL. LD,
All rights reserved.
PRINTED BY
WILLIAM CLOWES AND SONS, LIMITED,
LONDON AND BECCLES.
To C. F. FRERE
THIS LITTLE BOOK IS LOVINGLY DEDICATEDi
H. J. D.,
Wvuierg, Capi of Geed ff»pe.
INTRODUCTION.
It was at the suggestion of some friends in England —
who had spent a few years at the Cape, and who have
ever since shown a kindly interest in South Africa — that
I collected some homely and old-fashioned recipes from
relations and friends^ and from practical housewives some
simple and dainty dishes.
I trust that to some old friends in England my little
book may bring back recollections of days spent at the
Cape ; and to my country cousins and far-off friends in
South Africa — who, in the rush of life, have not found
leisure to copy their mothers' and grandmothers' old recipe-
books — this collection may prove useful. Few Colonial
cooks of the present day understand the art of cooking;
it is therefore absolutely necessary for the lady of the
house to know something about it, so that she can direct
them. Let us look at some of the simplest terms.
Simmering (to bring as near as possible to boiling
without letting it boil) is one of the great difficulties.
Cooks will not remember how much depends on slow
cooking.
Hashes, Curries, "Bredees," etc., etc., must simmer.
Fry the onion with the meat, a light brown (" smoor," as
INTRODUCTION.
Cape cooks say). This must be done rather quickly; then
the meat must simmer with whatever ingredient you like
to add.
The old Cape families of Dutch descent, who had
Malay and Indian cooks, and many of French descent,
understood the art of ROASTING. They roast their
Chickens, Partridges, Quail, Wild Duck, Venison, etc.,
not in an oven, but in a flat, round pot, about five and a
half inches deep (Dutch baking-pot), with a raised lid.
The meat is put into the pot with, say, half a pint of
water, and the pot is put on the stove. About half an
hour afterwards some live coals are put on the lid, and
just before the joint or chicken begins to brown it is basted
well with a little butter or dripping. Half an hour before
serving the cook should pour half a tumbler of red wine,
well mixed with a small dessertspoonful of flour, over the
joint or chicken, while giving the gravy a good stir. This
gives a delicious flavour to any Poultry or Venison. A
leg of Mutton done in a Dutch baking-pot in this way is
very good.
In Boiling meat, a leg of Mutton, or Chicken, etc.,
be very careful that the water boils when you put it in, and
then let it simmer. The meat will be tender ^.x\d. juicy— -
this is my experience.
Boil all green Vegetables— viz.. Peas, Cabbage, Green
Beans, etc. — in an open saucepan; put them into boiling
water, into which a teaspoonful of salt and a pinch of
carbonate of soda has been added. This is the American
INTRODUCTION.
mode of cooking vegetables. The Peas, Beans, etc., will
be beautifully green and delicate.
Broiling is the most primitive way of cooking, and it
is best understood by our country folk. It is, nevertheless,
one of the most appetising ways of cooking a Mutton
Chop; and any one who has travelled in South Africa
will remember how good was the " Sasatie " (Kabob) or
tender " Carbonatje " (Mutton Chop), steaming hot from
the gridiron on wood coals, or two-pronged fork held
against the coals. Some kinds of fish broiled are very
good, such as the Cape " Harder," " Hottentot Fish " or
" Snoek."
Stewing is a very easy and economical way of cook-
ing. First stew the meat and Onions together, with a very
little water, till nice and tender and slightly brown ; then
add Cauliflower, Green Beans, Potatoes, or any vegetable
you like. This should be done in a flat pot, not a deep
saucepan. Meat and vegetables done in this way are called
by the Malay cook a "Bredee." Add a red chilli cut
small, or a few pieces of it.
In Frying Fish, Cutlets, etc., be very careful that the
lard or clarified dripping in which you do it is boiling.
Do not forget to dust your fish with flour, and dip it into
an egg and bread-crumbs, before putting it into the
fiying-pan.
The tail of the native Cape sheep — which is composed
entirely of fat, and often weighs five or six pounds — when
minced and melted out, supplies the Cape housewife with
INTRODUCTION.
a very good substitute for lard ; is excellent for frying fish
or Fritters in ; it is more delicate than lard, and eaten on
hot toast, with pepper and salt, is a good imitation of
marrow.
Always dry any pieces of stale white bread you have,
cutting off the crust ; pound in a mortar, and keep in a
tin closed up, ready for dusting Rissoles or Cutlets before
frying.
Preserves. — In making Marmalades and Jams always
oil the preserving-pan with the best Lucca Oil, to prevent
the jam from burning. If dry sugar is used for preserving,
keep the pot closed till the sugar is dissolved, stirring
occasionally. When the sugar is melted, jams should boil
briskly. In preserving fruit, such as Figs, Citrons, etc.,
boil very slowly — simmer, in fact.
Under the head of "Invalid Cookery" will be
found good recipes for Beef Tea, etc.; and under
" Home Remedies," some homely cures for Burns,
Rheumatism, etc.
The Recipes that follow are arranged in alphabetical
order according to the class of dish to which they
belong. For instance, for Beef Fritters, look under the
heading of "Fritters"; for "Berg River Cake," see
" Cakes," etc.
Great care should be taken to keep all kitchen utensils
scrupulously clean. Washing soda will thoroughly cleanse
and remove any taste or smell adhering to saucepans or
pans in which onions or cabbage have been cooked. One
INTRODUCTION.
ounce of washing soda and a gallon of boiling water will
go a long way.
Brooke's (Monkey brand) Soap is most excellent for
scouring the inside of enamelled saucepans, and for
brightening coppers and all tin things used in a kitchen ;
in fact, it is so useful that one wonders how one; ever got
on without it. It cleans marble washstands, mirrors,
window-panes, etc.
In cleaning dishes and plates, be careful first to wipe
out all greasiness with a piece of paper, and then wash
with blue mottled soap in very warm water, and rinse
off in clean hot water, and dry and brighten with a nice
clean cloth.
Cooks should be very careful always to soak all
kitchen cloths over-night in washing soda, and thoroughly
rinse next morning in warm water and soap.
Wash glass in cold water and blue mottled soap, and
brighten with two cloths; if turned over on the washing
board on a cloth to drain, it takes much less time to brighten.
A few blank pages have been left at the end of each
letter of the alphabet, in which the owner of this little
" Where Is It ? " can enter any new recipes she or he may
come across, and think worth preserving.
Farewell 1 and " smakelyk eten " I
H. J. D.
PREFACE TO SECOND EDITION.
" Hilda's ' Where is it ? ' or Recipes " has been
received in so friendly and kind a manner by the press
and public, both in the South African Colonies and in
England, that within an unexpectedly short time a second
edition is called for ; and I gladly seize the opportunity
of thanking the many friends, known and unknown, who
have accorded so warm a greeting to the little Colonial
recipe book.
In this new edition some corrections have been made,
and some excellent recipes have been added.
It will give me real pleasure to receive (through
Messrs. Juta & Co., Cape Town) any suggestions ol
improvements, or any original recipes, with permission
tc add hereafter to the collection, if deemed suitable.
H. J. D.
HILDA'S
"WHERE IS IT?" OF RECIPES.
A.
ANCHOVIES ON TOAST.
Toast some slices of bread before a sharp fire, butter
well, and cut into pieces one and a half inches square, lay on
each piece a slice of hard-boiled &g^ and a boned anchovy.
Sprinkle over the whole chopped parsley, and stand it for
ten minutes in the oven. Serve on a hot dish with water-
cress round.
APPLES (A NICE WAY OF COOKING).
Wipe the apples, but do not peel them, core, quarter,
and cut into slices. Have ready some syrup, made in the
proportions of a pound of sugar (or three-quarters, if they
are very sweet apples) to a pint of water, boiled quickly
for five minutes — either moist or crystallised sugar. Throw
the apples into the boiling syrup, boil rapidly for one hour,
reckoning from its first boiling up — stir frequently. It
should then be clear, and jellied, and stiff. The rapid
boiling drives off the watery particles in steam. Allow one
pound of sugar to half-a-dozen apples. Cloves, cinnamon,
or lemon-peel, may be added to tast^,
3
I
A] APPLE CAKE-SWISS APPLE CHARLOTTE.
APPLE CAKE.
(This being a pudding is not put with other cakes, Mrs. Strachey's
Recipe.)
Ingredients.
\\ lb. Apples, reeled and cored, i lb. White Sugar,
cut in quarters. 4 pint of Water.
Boil the syrup, then add the apples, let them boil till
quite soft and in a pulp. Add the juice and rind of a lemon
grated. To be done over a quick fire — half an hour. Put
into a mould ; serve cold, with custard or cream.
APPLE CHARLOTTE.
(My own Recipe.)
Ingredients.
I doe. Apples, i tablespoonful of Butler.
4 lb. of Sugar. A few Cloves or Cinnamon,
id. loaf of White Bread, crumbled A wine-glass of Wine,
very fine.
Butter a pie-dish, place in it alternately a layer of
bread-crumbs (dotted with butter), slightly sprinkled with
spice, and then a layer of sugar, and then one of apples.
Fill the dish, taking care to have a layer of crumbs at
the top, pour over it a glass of wine. Bake a nice brown ;
will take one and a half hours. (I generally have a tin
cover over the dish for the first half-hour to steam it a
little.) Turn out of the dish, and serve hot.
SWISS APPLE CHARLOTTE.
Ingredients.
TO or 12 Apples. J lb. Moist Sugar.
Bread and Butter. a Lemons.
Take the crust from a stale loaf, and cut slices of bread
and butter from the crumb. Butter the inside of a pie-dish
and line it with the bread and butter, then add a layer ot
apples, pared, cored, and cut in slices ; strew over them
lemon-peel cut very fine, and sugar ; continue adding
apples, lemon-peel, and sugar until the dish is full. Squeeze
over the whole the juice of two lemons, and cover the dish
with the bread crusts and peel of the apples to prevent
burning. Bake an hour in a quick oven ; when done remove
the crusts and peels, turn out in a dish carefully. Served
with thin custard. (5«c CUSTARD.)
APPLE HEDGEHOG-APPLE SHAPE. [A
APPLE HEDGEHOG, OR ICED APPLES.
Ingredients.
• doz. g[ood Cooking Applet. The rind of lialf a Lemon minced voy
\ lb. Sugar. fine.
I pint Water. The whites of 2 Eggs.
A few Sweet Almonds. 3 tablespoons of Pounded Sugar.
Peel and core a dozen of the apples without dividing-,
then stew in a tin-lined saucepan with half-pound of sugar
and pint of water, and when tender lift them carefully on
a dish. Have ready the remainder of the apples cored
and sliced, put them into the same syrup with the lemon-
peel, and boil gently till reduced to a pulp ; keep stirring
to prevent burning. Cover the bottom of a dish with some
of this apple marmalade, then a layer of the whole apples,
and fill up the cavities with the marmalade, then another
layer, and so on, forming the whole in a raised oval shape.
Whip the whites of the eggs to a stiff froth, mix with the
pounded sugar, and cover the apples very smoothly all
over with the icing. Blanch and cut some almonds into
four or five strips, stick these strips in upright at equal
distances over the icing like the spines of a hedgehog, and
place the dish in a slow oven for a few minutes before
serving.
APPLE SHAPE.
Ingredients,
I tb. Apples. I of an oz. of Gelatine.
I lb. Sugar. A little Lemon or Clove seasoninf.
Add a tea-cup of water to the sugar, boil for five
minutes. Cut the apples neatly into quarters, core them, stew
in the syrup till quite clear. Take out the apples and put
them neatly in a buttered mould, soak the gelatine, add
to the syrup, let it boil a little, and when slightly cooled
pour into the mould. Turn out when cold, serve with
custard or whipped cream. Verj> nice indeed,
9 8
3
Al APPLES (STEWED)— APRICOTS (DRIED)— ASPIC,
STK^rVED APPLES AND CUSTARD.
Ingredients.
t good-sized Apples. 4 lb. Sugar.
4 Cloves. The rind of half a Lemon.
I pint Water. 4 pint Custard. (See CusTAlD.)
t doz. Almonds.
Pare and core the apples, but do not divide them, and,
if possible, leave on the stalks ; boil the sugar and water
for ten minutes, then put into the syrup with lemon-rind
and cloves, simmer gently till tender. Do not let them
break. Then reduce the syrup by boiling quickly, let it
cool a little, then pour over the apples. Have ready half a
pint of thick custard, pour round ^^t. apples. Lastly, stick
into the apples one dozen almonds, blanched and cut into
strips. Takes twenty to thirty minutes to stew. This
quantity will fill a large glass dish.
APRICOTS, DRIED AND SALTED.
{Commonly called " MebosJ')
Take soft ripe apricots, lay them in salt water (about
two ounces of salt to a quart bottle) for a few hours. Then
lay them on a mat to dry in the sun ; the next day press
them between the hands to flatten, and to let the stone
come out. The next day repeat the process. At the
Cape it generally dries and becomes " Mebos " in three or
four days in the sun, but if the weather should be damp,
they might be dried in heated rooms, or a cool oven. To
crystallise the Mebos, lay them in lime water [see Lime
Water) for five minutes, till they feel nice and tender,
take out, wipe dry on a soft cloth, and rub coarse crystallised
white sugar well into each ; take one and a half pounds
of sugar to one pound of Mebos. Pack closely with lots
of sugar in between, in jars that will cork well. A very
nice sweetmeat, and said to be a remedy for sea-sickness.
APRICOTS. — See also Peaches in Brandy and Marmaladj
(Apricot).
ASPIC— See Jelly.
B.
BARLEY WATER.—See Invalid Cookery.
BEEF. — See Brine and Round of Beef (Spiced), p. 206.
BEEF A LA MODE.
Ingredients,
lolb. Round of Beef (the boae A teaspoon of Ginger, Mace,
taken out) Allspice, Cloves, and Coriander
2 teaspoons of Salt. Seeds (altogether),
2 teaspoons of Fine Pepper, A tablespoon of Vinegar.
I oz. Fine Saltpetre. Strips of Fat Bacon for larding.
Tablespoon of Brown Sugar.
Hang the beef till quite tender. The day before cook-
ing, spread over it a mixture of the above spices, moistened
with vinegar. The next day fill the hole where the bone
was taken out with a highly seasoned stuffing of bread-
crumbs, suet, parsley, thyme, and a few shreds of onion ;
skewer, and roll a good shape ; lard with strips of fat bacon.
Put it on a small tripod on a baking-dish into the oven.
Baste the meat continually with a little lard and gravy.
Half an hour before the meat is done, pour over it half a
tumbler of red wine into which a spoonful of flour has been
stirred.
This is excellent cold, and takes four or five hours to
cook.
ANOTHER RECIPE FOR BEEF A LA MODE,
(A nice way of stewing beef. An old " Constantia " Recipe.)
Ingredients.
6 lb. or 8 lb. of Round of Beef. J a tumbler of Wine and Vinegar
3 large Onions. or Tomato Sauce.
8 or 10 Cloves, Allspice, Pepper. h.few Bay Leaves and some Carrots.
Slightly brown the onions in butter or dripping.
Skewer the meat, if a round ; but it may be anv other
part — ribs, etc.
B] BEEF FRITTERS— BEEF STEAK (BROILED).
Lay the onions on the top. Put it in a Dutch baking-
pot (see p. viii.) with spices, vinegar, etc., and let all simmer
for two hours, basting occasionally. It should be a nice
brown. If it should want a little gravy, add some stock
and half a cup of tomato sauce.
BEEF.— See BRINE, p. 15.
BEEF FRITTERS.— See FRITTERS.
BEEF OLIVES.
(Mrs. Jackson's Recipe.)
Cut rump steaks into strips three or four inches long,
quarter of an inch thick. Sprinkle with fine bread-crumbs,
pepper, salt, thyme; roll up, tie with a thread. Fry some
onions in butter or fat ; add to this one pint of water and
some bay leaves. Stew the beef gently for an hour. Just
before serving, remove the thread and dredge the gravy
with some brown flour to thicken.
BEEF (SPICED).
(Mrs. Cloete's Recipe.)
Iftgredtents.
IS lb. Centre Ribs of Beef. 9 oz. Saltpeti*
Ji lb Salt. 2 oz. Cloves.
Jib. Sugar. a oz. Allspice.
9 doz. Coriander Seeds.
Bruise these spices. Moisten all the ingredients with
a cup of vinegar; rub well into the beef; let it remain
five or six days in the mixture. Boil gently for five hours.
Take care to let the water boil when you put in the meat.
BEEF (SPICED).— See also pp. 204 and 206.
BEEF STEAK (BROILED).
Take a nice tender steak, about one and a half or two
Inches thick, and beat with a wooden kitchen mallet, to
make it tender. Heat the gridiron on wood coals, and
rub the bars with fat or butter. Sprinkle the steak with
pepper and salt; turn frequently. Takes about ten
minutes. Serve immediately it is done — with a sauce
made with some ketchup, or tomato sauce, and a lump of
butter — very hot.
xo
BEEF STEAK (STEWED)-BLANCMANGE. [B
BEEF STEAK {STEWED).
Ingredients.
• lb. of Steak. Tomato Sauce.
I oz. Butter. Pepper, Salt.
I Onion. A teaspoonful of Brown Flour,
Fry the steak quickly in butter, then put in a stewpan
with half a pint of water, one onion, and all the above
ingredients — a little cayenne. Cover the pan close, having
warmed the water before adding the meat (and the onion
to be browned also before adding). Stew all gently for
an hour. Thicken the gravy with butter rolled in flour.
Enmtgh for six people.
BEEF TEA.— See Invalid Cookery.
"BILTONG."
(An old Cape way of curing and drying meat.)
Take about six or eight pounds of beef, cut out in a
long tongue-shape, out of the hind leg of an ox, from the
thigh-bone down to the knee-joint. There are two such
pieces in each leg, being quite encased in a fleecy skin.
Take this meat, which is quite free from sinew or fat, first
rub it with a little salt, and an hour after rub in well half
a pound of salt, ditto brown sugar, and an ounce of salt-
petre. Leave for three days, rubbing and turning every
day ; then put it under a press for a night. Have it dried
in the wind, and then hung in the chimney till it is dry
and pretty firm. When eaten, it is to be cut into very
thin slices — or rasped. Invalids like this way best ; in
fact, with bread and butter, " Biltong " is most appetising
and nourishing ; and, on board ship, people sufl'ering from
ntal de mer have relished this when no other delicacy
would tempt them to eat.
BISCUITS.— See Tea Cakes.
BLANCMANGE.
Ingredients.
I oz. Gelatine. Juice of 3 Lemons.
Breakfast-cup of Milk or Cream. 3 good tablespoonfuls of Sugar.
Yolks of 3 Eggs. 3 cups of Milk.
Soak the gelatine in a cup of milk. Boil the rest of
the milk ; stir in the yolks carefully — the gelatine, lemon,
ji
BJ "BLATJANC— BLOATER TOAST— « BOBOTEE."
sugar. Whisk the whites ; stir into the mixture after it
has boiled once. Remove from the fire ; put into a
buttered mould. Make over-night. Enough for four or
five.
" BLATJANG*
(Malay. Appetising condiment)
Ingredients.
A handful of Red Chillies, a Onions, baked in oven and mashed
ground fine. very finely in a mortar.
40 Sweet Almonds. 2 tiny pieces of Garlic.
A tablespoon of Apricot Jam. 2 Lemon or Bay Leaves.
(AH mixed up together.)
A teaspoon of Salt. 2 tablespoons of Lemon Juice.
Mix all well together. This condiment should be
made fresh as required.
BLOATER TOAST.
Ingredients.
1 teaspoonful of Bloater Paste. i Tablespoonful of Cream, or Rich Milk.
I teaspoonful Anchovy Sauce. i oz. of Butter.
A little Cayenne.
Put these ingredients in a small jam-pot. Place the
pot in a saucepan of boiling water ; stir till it becomes a
thick custard. Spread on buttered toast — crust cut oft".
Sufficient for two,
"BOBOTEE."
(A delicate Indian minced curry. Malay or Indian. My mother's
Recipe.)
Ingredients.
1 Onionf "'■ ^ tablespoons of Curry Powder.
2 unions A dessertspoon of Sugar.
A large slice of White Bread. Juice of a Lemon, or I tablo-
7 cup of Milk. „f Vinegar.
' E£S=- 6 or 8 Almonds.
Lump of Butter.
Mince the meat, soak the bread in milk, and squeeze
out dry. Fry the onions in a tablespoonful of butter (drip-
pmg will do). Mix all the ingredients— curry powder, sugar,
salt, vinegar, etc., etc — with the fried onion. Now mix all
13
BRAWN— BREAKFAST DISHES-BREAD (BROWN). [B
with the meat and soaked bread. Mix one egg with the
mixture, whisk the other with some milk, and pour over
the whole, after being put into a buttered pie-dish or into
little cups (the old Indian way), with a lemon or bay leaf
stuck into each little cup. Put them in the oven to bake,
and send to table in the cups or pie-dish. Serve with
rice. (This dish is equally good made of cold mutton.)
One ounce of tamarinds soaked in half a pint of boiling
water, then strained, and the juice used for Bobotee,
Sasaties, and Curries instead of vinegar, gives a very
pleasant acid flavour.
BRAWN.
Ingredients.
2 Calves' Feet or 12 Trotters. A tablespoonful Coriander Seeds.
J bottle of Vinegar. The Spices to be tied up in a
12 Allspice. muslin bag.
About 24 Peppercorns. 3 or 4 Bay Leaves.
3 Red Chillies.
Boil the sheep's feet quite tender, and when cold and
firmly jellied remove the fat and bones. Boil with the
spices and vinegar for an hour. Little pieces of sheep's
tongue may be cut up in it. Pour into moulds, garnished
with eggs, lemon, and parsley.
BREAKFAST DISHES.
See Brawn, Croquettes, Chicken (Scalloped), Eggs (Curried), Eggs
(Poached), Eggs (Scratched), Fried Bread, Fish, Fritters (Beef, etc.),
Ham Toast, Herrings, Kegeree, Kidneys, Mushrooms, Mutton
Chops, Omelets, Oysters (Scalloped), Porridge, Ragout, Rissoles,
Rolls, Sausages, Scones.
BREAD SAUCE.— See SAUCE.
BREAD {BROWN).
(Our old " Groote Post " Recipe. Cape.)
Take about six pounds of meal, pour into it three
cups of home-made yeast {see Yeast), and as much tepid
water as will make it the consistency of dough. Knead
it well for a quarter of an hour, till your hand comes cle4n
J3
B] "BREDEE"— "BOONTJES BREDEE."
out of the dough. Set it to rise in the pan in which you
have mixed it, and cover it up well. Put in the warmest
comer of the kitchen. It will be ready for making into
loaves in two hours, and will then have a rather dis-
agreeable odour and feel quite spongy. Six pounds of
meal will just fill an ordinary baking-pan for a moderate-
sized stove oven. Keep the stove well heated, and when
it has been in the oven for an hour turn the baking- tin
round. Bread made in this way is generally very sweet
and wholesome. {See LOAF.)
<' BREDEE?'
(A favourite Cape Stew. Malay.)
Take two pounds of thick rib of mutton, or in ordering
four pounds of cutlet meat, take all that is rejected after
carefully cutting and paring the cutlets. Take this meat,
cut in small pieces, put into a stewing-pot with two onions
cut small. Let the meat and onion fry to a nice brown —
dotit burn, A rather quick fire is required for browning
onions. Take one dozen or more large tomatoes, cut
in slices or pass through a mincing machine. If the
tomatoes are not quite ripe add a teaspoonful of sugar,
salt, a small piece of red chilli ; let the tomato and meat
stew gently; if watery, remove the lid of pot till there
is a rich thick gravy. Bredees are not to be made in
deep saucepans, but in flat pots, as they would be too
watery in the former. Meat can be done with any
vegetable in this way. Cauliflower, potato, vegetable
marrow, makes good Bredee, {See TOMATO BREDEE,
p. 244.)
"BOONTJES BREDEE'
(Dry Bean Stew. Cape or Malay.)
Take one pound of ribs of mutton, the fat part ; set
on the fire with a small onion cut in rings to brown
slightly ; then add a pint of water, about two or three
cups of dry beans. If the beans are old. parboil them
14
BRINE-" BliOOD KLUITJES "—BRUSHES. [B
for half an hour ; strain through a cullender and add
to the meat Stew till nice and tender for an hour or two.
Add a red chilli, cut up. This is a favourite Cape dish.
Any kind of dry bean done in this way is very nice.
Six or eight ripe quinces, peeled, cored, and sliced,
make a very good " Bredee." If the quinces are acid and
hard, parboil them and add a little sugar.
Parsnips are very good stewed with the meat. Dry
beans, parboiled and strained, stewed with a few pounds
of ribs of mutton and a little pepper and salt, is
excellent
BRINE FOR TONGUE OR BEEF.
Ingredients.
6 tablespoonfuls of Salt. 2 tablespoonfuls of Brown Sugar.
I tablespoonful of Saltpetre. 2 cups of Water.
A few Bay Leaves.
Pour over a tongue or lump of beef after having been
rough-salted.
"BROOD KLUITJES" {BREAD DUMPLINGS).
(An old-fashioned Dutch Recipe.)
Soak three large slices of stale white bread in broth till
quite soft, squeeze out well, stir into a saucepan with' a
spoonful of butter. When well mixed let it cool, add
salt, pepper, nutmeg, finely-chopped parsley ; beat up two
eggs into the mixture. Now make into little round balls
and roll in flour, add this to a stewed chicken or in good
clear soup ; it has only to boil up once, and will be found
light and nourishing. They are good to eat with stewed
chickens.
BRUSHES (FOR WASHING).
Brushes should be washed in cold water and soda (to a
quart of water a teaspoonful of washing soda) ; never left
to soak. Shake the water out well, and dry in the sun or
near the fire.
15
B] BUNS— BUTTER SCOTCH,
BUNS.—See Moss Bolletjes.
BUTTER SCOTCH.
Ingredients.
\ lb. Butter. i lb. Sugar.
\ a tea-cup of Water.
Boil till quite thick. Pour on to a buttered dish, and
cut into squares.
16
c.
CABBAGE.— See Vegetable (Savoury).
CASHMERE {TO CLEAN BLACK).
Dissolve one ounce of ammonia in half a gallon of water.
Lay the cashmere in it for half an hour; dip up and down,
rub any dirty places , hang to drain, and when still damp,
iron on the wrong side.
Milk and soot rubbed on black straw hats and bonnets
revives them wonderfully.
CAKE {ALMOND).
(Mrs. Versfeld's old Dutch Recipe.)
Ingredients.
I lb. Almonds blanched and pounded la Eggs.
with Rose Water. S Tablespoonfuls of Finest Pounded
I oz. Bitter Almonds. Biscuit.
1 lb. Loaf Sugar (sifted),
(500 Almonds go to a lb. )
Blanch and pound the almonds, beat up the yolks of
the eggs, mix with the sugar; then add alternately the
whites and almonds, then the biscuit. Bake in a well-
buttered mould for an hour and a half in a moderate oven,
with a buttered paper over the mould. Very good.
CAKE {BERG RIVER).
(Mrs. Melck's Recipe.)
Ingrediend.
> Eggs. 25 Sweet Almond!
Their weight in Sugar. 10 Bitter Almonds.
The weight of 3 Eggs in Flour. Some Citron Preserve;
I Lemon.
Whisk the eggs to a froth, the whites and sugar tO
be mixed first, then the yolks and other ingredientSt
Bake in buttered mould for one hour. Good.
C] CAKE (BIRTHDAY— BUTTERMILK— CHOCOLATE).
CAKE {.BIRTHDAY).
(Mrs. Andrews' Recipe.)
Ingredients.
I lb. or Finest Flour. \ lb. Almonds blauched and :ut
I lb. Sugar. small.
I lb. Butter. J lb. Candied Preserve*.
I lb. Currants. 7 Eggs.
J lb. Chopped Raisins. 1 Glass of Brandy.
A few Cloves, Cinnamon, Nutmeg, and Ginger.
Beat the butter to a cream, mix with sugar, then eggs,
yolks first, then whites, then flour, currants, etc. ; mix all
very well. Bake in well-buttered mould for two hours,
with buttered paper over, in moderate oven.
CAKE {BUTTERMILK).
(A cheap, homely Cake.)
Ingredients.
S cups Flour. I bottle Buttermilk.
2 cups Sugar. 2 tablespoons Cinnamon.
1 Qup Currants. Some " Naartje " (Tangerine Otange)
I tablespoon Butter. Peel.
3 teaspoons Carbonate of Soda. Vanilla Essence may be used instead.
Mix the butter and sugar ; then mix with the flour the
spices, soda, and currants. Stir in alternately a little flour
and buttermilk. Have ready buttered moulds. Bake in a
moderately quick oven.
CAKE {CHOCOLATE).
Ingredients.
Whites of 7 Eggs. i lb. Sugar,
i lb. Grated Chocolate.
Whisk the whites stiffly, mix with sugar and chocolate,
first roll the chocolate and sugar together ; drop on a well-
buttered paper. Let it stand for an hour to dry before
putting into the oven, which is not to be quite so warm.
Bake about ten minutes. When quite cold remove from
the paper.
CAKE (COCOANUT— MRS. FAURE'S— GENOA).
CAKE {COCOANUT).
(Mrs. Ried of Swellendam's Recipe.)
Insyedtenis.
X Large or s Small Cuooanuts. i lb. Batior.
X lb. Loaf Sugar. | lb. Fluui'.
6 Eggs.
Beat the butter to a cream with the sugar; add the
yolks well beaten, then the whites whisked to a froth, then
the flour. When ready for the oven stir in the cocoanut.
Bake for one hour and a half with paper over the mould.
CAKE {MRS. FAURES).
(Dutch.)
Ingredients,
I lb. Flour. 4 Eggs.
I lb. Sugar. i glass of Milk.
i lb. Butter. i teaspoonful Soda.
2 teaspoonfuls Cream of Tartar.
Any flavouring you like ; makes an excellent cake without any.
Stir butter to a cream, mix with eggs well beaten,
flour, and milk, lastly the soda and cream of tartar. Bake
one hour and a half in moderate oven.
CAKE {GENOA).
Ingredients.
\ lb. Batter. lo at. Flour.
8 oz. Castor Sugjar. 4 well-beaten Eggs.
\ lb. Sultana Raisins. a oz. Almonds blanched.
2 OZ. Mixed PeeL Grated Rind of i Lemon.
2 teaspoons of Baking Powder.
Stir the butter till it is like cream ; mix with it by
degrees the eight ounces of sugar, four eggs, yolks and
whites beaten up separately; then add ten ounces of
flour, half a pound of raisins. Have ready the two ounces
of almonds blanched, and lastly the grated rind of one
as
q CAKE (GEORGINA'S— GERMAN).
lemon, and two teaspoons of baking powder, and the
mixed candied peel. Butter the tin and line it with
buttered paper, the paper to project half an inch above
the rim of the tin. Pour in the mixture, and bake in a
cool oven for an hour and a half. Sprinkle a few cut-up
almonds over the top. Verjf good.
CAKE {GEORGINA'S).
(Aunt Fanny's Recipe.)
Ingredients.
t2 Eggs and tbeii weight in Flour. i cup of Currants,
t lb. Loaf Sugar. 30 Sweet and 20 Bitter Almonds blanched
\ lb. Butter. and sliced.
A little Citron Preserve.
Stir ^he butter to a cream, mix with loaf sugar ; whisk
whites and yolks separately, mix yolks with sugar and
butter, then alternately add the flour and whites, and lastly
the currants. Bake with paper over the buttered mould
for one and a half hours. Remove the paper and leave for
another quarter of an hour. Very good.
CAKE (GERMAN).
(From Mrs. Van der Riet.)
Ingredients.
I lb. Flour. \ teaspoon of Soda.
1 lb. White Sugar. 4 Eggs.
1 lb. Butter. 50 Ahnonds.
i bottle of Milk. i tea-cup of Crystallised Sugar
I teaspoon of Cream of Tartar. and Cinnamon.
Mix in the ordinary way, and when ready for the oven
have ready a flat baking-tin, or several tin plates buttered.
Pour this dough into it, and spread thinly over the surface.
Have ready the fifty almonds, roughly pounded, with cup
of crystallised sugar and tablespoon of cinnamon ; sprinkle
thickly over the cake. Bake in moderately quick oven for
twenty minutes. Cut into squares or shapes.
■4
CAKE (GOLDEN— KAYENNE— MADEIRA). [C
CAKE {GOLDEN).
Ingredients.
\ lb. of Butter. Yolks of 6 Eggs,
i} lb. White Sugar. White of i Egg.
3 cups of Flour. Teaspoon of Cream of Tartar.
\ cup of Milk. \ teaspoon of Soda.
Essence of Almonds, 20 drops.
Stir the butter to a cream, mix with sugar ; whisk the
eggs, add to the sugar and butter, then add flour, lastly
the soda and cream of tartar. Put into a buttered mould
dusted with fine biscuit. Bake in a moderate oven for one
and a half hours.
CAKES {KAYENNE).
(Colonial Miss Lizzie Cloete's Recipe.)
Ingredients.
2 lb. Flour. a tablespoonfuls of Ground Ginger.
i^ lb. very dark Brown Sugar. 2 tablespoonfuls of Cinnamon.
2 cups of Kayennes (that is the dry i tablespoonful of Baking Powder,
scraps of any minced Sheep Tail or 2 teaspoons of Carbonate of
Fat or Suet after it has been fried, Soda and Cream of Tartar,
and the boiling fat drained from it).
Mix all the ingredients with flour and sugar dry, then
moisten with lukewarm water into a stiff dough ; roll out
then and cut into small cakes. Bake in flat tins in a
quick oven. Another recipe omits the cinnamon from
ingredients, but adds a cup of buttermilk or thick milk.
CAKE {MADEIRA).
Ingredients.
4 Eggs. 4 oz. Butter.
6 oz. Loaf Sugar, i Lemon.
6 oz. Flour, \ teaspoon of Carbonate of Soda,
Whisk the eggs until they are as light as possible, then
add by degrees the following ingredients : six ounces of
dry pounded sugar, four ounces of butter, dissolved, but not
heated, the grated rind of one lemon, six ounces of flour.
Beat all well together; just before putting in the mould,
as
C] CAKE (NUT— PLUM— POUND).
add half a teaspoon of carbonate of soda and the juice of
the lemon. Great care should be taken that the butter is
perfectly mixed, and no appearance of it remains. Bake
for an hour.
CAKE (NUT).
Ingredients.
10 Eggs. \ lb. White Siiirar.
J lb. Hazel Nuts or Almonds. a tablespooniuls tiaest Bread-crumbs.
Teaspoonful of Baking Powder.
The yolks of the eggs must be mixed with the sugar.
Stir for twenty minutes ; add the nuts or almonds (ground),
bread-crumbs or finely powdered biscuit, lastly the whites
well whisked, and baking powder. Bake one hour.
CAKE {PLUM).
(Copied from Mrs. Spence's Recipe Book.)
Ingredients.
I lb. Flour. J lb. Candied Peel.
I lb. Butter. a oz. Mixed Spices — Cloves, Cinna-
1 lb. Brown Sugar. raon, Ginger, Nutmeg, Allspice.
2 lb. Currants. 8 Eggs.
I lb. Raisins. i wineglass of Brandy.
20 drops Essence of Almonds.
Beat the butter to a cream ; then add sugar and eggs,
well beaten ; then spice and candied fruit and brandy ;
adding flour last. Beat all together very well, and at
the last add gradually one packet of baking powder. Put
into buttered mould. Bake one hour and a half.
CAKE (POUND).
(Mrs. Daniel Cloete's Book.)
Ingredients.
I lb. of Flour. 4 Eggs.
1 cup of Currants. i breakfast-cup of Milk.
1 lb. Loaf Sugar. J Nutmeg (grated).
4 lb. Butter. i teaspoon Baking Powder.
Some Citron Preserve (cut small).
Mix butter, whipped to a cream, with sugar; then
yolks, then flour, etc. ; lastly whites, whisked to a stiff
froth. The baking powder to be mixed dry with the flour.
Bake for one hour and a half in a moderate oven. Good.
a6
CAKE (POUND— PRUSSIAN— QUEEN). [C
CAKE {POUND).
(Old Cape Recipe. Mrs. Reitx.)
Ingredients.
13 Eggs. Teaspoonful of mixed Cinnamon ;
lib. Butter. NaartjePeel{TangerineOrange),
I lb. Sugar. dried and powdered ; and some
lib. Flour. Nutmeg.
Whisk the eggs (whites and yolks) separately. Stir the
butter to a cream ; add dry sifted sugar, then yolks, well
whisked, then flour and spices, previously well mixed,
and lastly, the whites. Have a well-buttered mould,
dusted with fine biscuit j a buttered paper on the top of
mould. Bake in moderate oven for two hours.
CAKE {PRUSSIAN).
(Berg River Recipe.)
Ingredients,
% Eggs. 250 Sweet Almonds,
1 lb. Flour. 20 Bitter Almonds.
I lb. White Sugar. Wineglass of Brandy.
Whisk the yolks and whites separately. Blanch and
pound the almonds. Beat the yolks and sugar together ;
then the whites ; add flour, and lastly, almonds. Bake
one hour and a half. Vety good cake.
CAKE {QUEEN).
Ingredients.
I lb. Butter. 10 Eggs.
I tablespoonful Orange-flower WatCT. ij lb. of Flour.
I lb. White Sugar. 4 lb- Almonds.
Beat butter to a cream ; add orange-flower water ; then
the sugar (pounded), the eggs beaten very light, a pound
and a half of finest flour. Beat all well together; add
half a pound of blanched almonds. Butter tins ; line with
paper ; put in the mixture an inch and a half deep. Bake
in a quick oven one hour.
•7
C] CAKE (SILVER— SODA— SPONGE).
CAKE {RICE).—See ^. /y^
CAKE {SILVER).
Ingredients,
2 cups of Flour. Whites of 4 Eggs.
J cup of Butter. 1 teaspoon Cream of Taitar.
ij cup of Sugar. I teaspoon Soda.
i cup Milk. 20 drops Essence of Almonds.
Made the same 4s Golden Cake ; can be made at the
same time.
CAKE (SODA).
(Mrs. Myburgh's Recipe.]
Ingredients,
t lb. Flour. Teaspoon of Soda.
4 lb. Sugar. Teaspoon of Cream of Tartar.
i lb. Butter. Some Lemon Peel (grated), or
3 Eggs. Cinnamon.
4 lb. Curranti. i pint of Milk.
First rub sugar and butter well together. Mix the
soda, etc., dry with the flour and currants ; then rub that
with butter and sugar ; lastly, add the pint of milk. Put
into the oven immediately, and bake an hour and a quarter;
Very good and cluap.
CAKE (SPONGE).
(Mrs. Van der ByL)
Ingredients.
'° ^ge?- , . , . ^ The Rind of a Lemon (grated)
The weight of 9 egg« m Sugar. and the Juice,
i lb. of Flour.
Whisk the whites and yolks separately. Crush the
sugar ; whisk it with the whites ; then add the flour and
lastly, the yolks. Just before putting in the oven, add the
juice of the lemon. Put into a well-buttered mould, dusted
with fine biscuit. Bake in a moderate oven with a paper
over it. This makes a very large cake, or two small ones.
28
CAKE (TIPSY)— CAKES— CHARLOTTE RUSSE. fC
CAKE {TIPSY).
Ingredients.
Six Sponge Biscuits. ao Almonds (blanched),
a wineglasses of Vanderhum. J lb. of Apricot Jam.
I pint rich Custard.
Soak the sponge biscuits in the Vanderhum {see
Liqueur, Vanderhum) ; garnish them all over with
•almonds cut in spikes ; arrange them in a pyramid shape
in a glass dish, with some marmalade, or any preserve
you like, between. Pour over the whole a pint of good
custard. {See CuSTARD.) A nice supper dish.
CAKES.
See Scones, Tea Cakes, Veal Cake, Macaroons, " Obletjes,"
"Honing Koek," " Scraps," Apple Cake, Icing for Cakes, Tart (Dutch
Potato), Tart (Walnut), and Cake (Rice), p. 44.
CAULIFLOWER.— See Grated Chebse and Cauliflower.
CHARLOTTE RUSSE.
Ingredients.
Some Savoy Biscuits. Some Vanilla.
I pint of good Cream. i oz of Loaf Sugar,
I oz. of Isinglass. A large slice of Sponge Cakk
3 dessertspoonfuls of Vanderhum or s Egg.
Cura(oa.
Take as many Savoy biscuits as will line the inside
of your mould, which must be buttered, lightly moistening
the edges of each with the beaten white of an egg, to
make them hold together, and place them upright all
round the sides of the mould, slightly over each other,
or sufficiently close to prevent the cream from escaping.
At the bottom of the mould arrange your biscuits in
a star or rosette, taking care it is well covered ; then
set it in the oven to dry. Whisk the cream with the
Vanderhum {see LIQUEUR, Vanderhum), isinglass (dis-
solved), and loaf sugar to taste. When sufficiently firm
fill the inside of the Charlotte Russe, and place over it a
slice of sponge cake. Set it in a cool place or in ice, and
when cold cover it with cream ; ornament with chocolates,
"hundreds and thousands," crystallised cherries, etc
29
C] CHEESECAKES (ALMOND)— CHEESE-STRAWS.
CHEESECAKES {ALMOND).
Ingredienti.
\ lb. of Sweet Almondi. a oz. Butter.
4 Bitter Almonds. The Rind of half a Lemon.
3 Eggs, A tablespoonful of Lemon Juio&
3 oz. Sugar.
Blanch and pound the almonds smoothly in a mortar
with a little rose-water. Stir the sugar and the yolks
well, warm the butter slightly, mix with the sugar, eggs,
and almonds, then the juice and lemon-peel. Stir well.
Line some patty tins with puff paste. Bake twenty
minutes in a quick oven. Enough for twelve Cheesecakes.
Very good.
CHEESECAKES {ALMOND).
(Another Recipe. An English Recipe.)
Ingredients.
J lb. Sweet Almonds. i tablespoonful of Cream,
6 Bitter Almonds. Whites of 3 Eggs,
i lb. I ,oaf Sugar. Puff Paste.
Blanch and pound the sweet and bitter almonds with a
tablespoonful of water, then add the sugar, the cream, and
whites of eggs. Mix as quickly as possible. Put into
very small patty pans lined with puff paste. Bake in
a warm oven for twenty minutes. Very good.
CHEESE-STRA WS.
(Mrs. Daniel Cloete's Recipe.)
Grate two ounces of Parmesan or Cheddar cheese.
Rub two ounces of butter into two ounces of flour. Add
the cheese, some cayenne, and salt to taste. Mix with the
yolk of an ^%%, roll out, and cut into strips ; egg over.
Bake in a quick oven. Serve very hot, nicely arranged
criss-cross on a dish. Mustard to be handed round with
them. Good,
30
CHEESE-STRAWS— CHICKEN MOULD. [C
CHEESE-STRAWS {ANOTHER KIND).
(An old tried Recipe.)
Ingre^ents.
9 oz. Flour. a some months before using.
D
33
q CHUTNEY (INDIAN— APPLE— ANOTHER).
CHUTNEY {ANOTHER).
(Aunt Fanny's Indian Recipe.)
Ingredients.
« lb. Quinces, Apricots, or Apples. i lb. Salt.
\ lb. Dried Chillies. i lb. Raisins.
I lb. Sugar. i lb. Garlic.
J lb. Ginger. 4 quarts Vinegar.
Peel and cut the quinces, apples, or apricots ; boil in
three bottles of vinegar till soft ; mash in all the sugar and
other ingredients ; then add the rest of the vinegar. Cork.
Will keep for years, and improves by age.
CHUTNEY {APPLE).
(Mrs. Jackson's Recipe. Old Indian.)
Ingredients.
« soup plates of Sour Apples (sliced). i large breakfast-cup of Stoned
J lb. Dried Apricots, soaked in i quart Raisins.
of Vinegar till solt. 1 lb. Sugar.
5 Large Onions. 3 tablespoonfuls Coriander Seeds.
I Garlic. ilb. Salt.
I soup plate of fresh Red Chillies. } lb. Ginger.
3 tablespoonfuls Mustard Seeds.
All these ingredients to be bruised fine (dry). The
garlic and onions minced, the raisins stoned. The other
ingredients to be well mixed. The whole to be boiled in
three quarts of vinegar till it looks clear. This is a most
delicious Chutney.
CHUTNEY (ANOTHER).
(From a Bengal Recipe.)
Ingredients.
jj !b. Sugar. J lb. Dried Chillies.
fib. Salt. I lb. Mustard Seeds.
I lb. Garlia f lb. Stoned Raisins.
I lb. Onions. 30 large unripe Sour Applet.
I lb. Ginger. a quarts of Vinegar.
The sugar made into syrup ; the garlic, onions, ginger
finely pounded; mustard seeds dried; apples peeled,
cored, sliced, and boiled in half the vinegar. When the
CHUTNEY-CLARET CUP-COCOANUT ICE. [C
apples are cold, put in a large pan, and mix the rest of the
ingredients in the remainder of the vinegar (hot), till the
whole is mixed. Cork well. This recipe was given by a
native to an English lady who had long resided in India.
CHUTNEY.— See Quince Sambau
CLARET CUP.
(Mrs. Fleming.)
Ingredients.
r quart of Claret. A squeeze of Lemon and some Pad.
\ wineglass of Sherry or Vanderhum. A tableipoonful of Sugar.
1 wineglass of Brandy. A little Nutmeg.
A sprig of Borage or slice of Cucumber.
Put the whole into a jug with a few lumps of ice.
When wanted add a bottle of soda water.
CLARET STAINS {TO REMOVE).
A little sherry poured over any red wine immediately
after it is spilt will neutralise the colour of the stain, and it
will quickly disappear when washed.
COCOANUT DROPS.
(Swellendam Recipe.)
To a grated cocoanut, half its weight in sugar, the
white of one &^'g beaten stiff". Drop small pieces on a
buttered paper; sift sugar over them. Bake fifteen
minutes in a slow oven.
COCOANUT ICE,
Take an ordinary sized cocoanut (fresh), grated quite
fine, the white of one egg beaten stiff, two tablespoons of
sifted loaf sugar, a few drops of rose-water. Make into
sugar-loaf shapes ; set in oven for a few minutes. It must
not be brown, but crisp and white outside, soft and melting
in the centre. Very good. [5^^ ICE (CocOANUT).]
D 2
3S
C\ COCHINEAL COLOURING— TO COOL WINE.
COCHINEAL COLOURING.
Boil fifteen grains of cochineal in half a pint of water.
Add a small piece of alum the size of a nut, one drachm of
cream of tartar, a few lumps of sugar. Boil slowly for an
hour ; strain and bottle for use. For colouring jellies and
blanc-mange.
COFFEE FOR TRAVELLING OR PICNICS.
Take of the best Java coffee one pound, have it roasted
to a rich dark brown in an American coffee roaster,
at home. Grind whilst still warm. To one pound of
coffee take a quarter of a pound of chicory. The best pot
for making coffee for ordinary use is the common block
tin coffee-pot, with a bag made of coarse flannel, the
shape of a jelly-bag. Take one large breakfast-cup of
ground coffee, pour the coffee into the bag, taking care
first to have the pot warmed ; on this pour three cups of
boiling water. Keep the pot on the stove or coals, let it
drain through the bag twice, then put into bottles and
cork immediately. This will keep, if well corked and
made quickly, for a fortnight, and is most excellent for
picnics, when one tablespoon added to a cup of boiling
milk will be found as good as any freshly-made coffee.
For ordinary use, when not so much milk would be used,
add four cups of water instead of three to a breakfast-
cap of ground coffee mixed with chicory.
COLD ME A T.—See Note at end of C
CONDIMENT.
See " Blatjang," Pickle, Chutney, Cucumber Sambal, Quince Sambal,
Sauce (Horseradish).
TO COOL WINE, ETC., WHERE ICE IS NOT TO BE HAD.
Stand your decanter or bottles in a current of air with
wet cloths round them.
CREAM (APPLE— IN MOULDS— CHOCOLATE). [C
CREAM (APPLE).
(Mrs. Cloete's Recipe.)
Ingreditnts.
IS Apples. I lb. Sagab
a Eggs.
Boil twelve apples very soft, mix the pulp with half a
pound of white sugar ; whip the whites of two eggs to a stiff
froth, add to the apples. Beat all well together, heap on a
glass dish.
CREAM IN MOULDS.
(Mrs. Etheridge's Recipe.)
Ingredients.
I oz. Isinglass. s tablespoonruls of Brand/.
I pint Cream. Sugar to taste.
4 tablespoonfuls of Strawberry or Apricot Jam.
Soak the ounce of isinglass in cold water, add a little
boiling milk, stir till nearly cold. Then add four table-
spoonfuls of jam with the cream ; add to the isinglass,
stirring the while till nice and smooth. Add brandy and
sugar. Pour into a porcelain mould and turn out when
cold and firm. Very good.
CREAM (CHOCOLATE).
Ingredients.
i pint of Cream. 4 oz. Powdered White Sugar.
A little Milk. i oz. Isinglass dissolved in boiling water
3 oz. Chocolate dissolved in a little The Juice ol half a Lemon,
warm water or milk.
Whisk up the cream to a stiff froth, then add the
sugar, chocolate, lemon juice, and isinglass. Mix all well
together and pour into a mould. Let it stand till set.
Dip the mould in hot water for half a minute before
turning out.
q CREAM (ICED-COFFEE— DEVONSHIRE),
CREAM {CHOCOLATE), ICED.
(Miss Bonnie Cloete's Recipe.)
Ingredients.
3 02. Grated Chocolate. 4 oz. Sagar.
1 pint of Milk. 3 Eggs,
i cup of Cream.
Dissolve the chocolate in a pint of milk on the fire
with the sugar, then add the yolks of the eggs well
whisked. Stir as you would a custard, and when cool add
the cream well whipped. Put into a mould, and ice.
CREAM {COFFEE).
Ingredients.
\ pint of very strong Coffee. i pint Milk.
I teaspoonful of Vanilla Essence. Tablespoonful of rich Cream,
I oz. Nelson's Gelatine. 3 oz. Lump Sugar.
Soak the gelatine in the coffee. When nearly dissolved
place it in an enamelled saucepan with the milk, cream,
sugar, and vanilla essence ; stir over the fire till almost
boiling, then pour into a wetted mould. Let it set over-
night.
CREAM {DEVONSHIRE).
Strain new milk from the cow into large flat pans, or
tins ; let it stand for twenty-four hours in winter, twelve
in summer, to allow the cream to rise ; then place the
pans on a hot dresser, or gas stove not too hot; let it
warm gently till Just on the point of boiling, then take the
pans off the stove. Set it aside to cool. When cold skim
the cream. Heap it on a dish, and serve.
CREAM (DUTCH— FRUIT— HONEYCOMB). [C
CREAM {DUTCH).
(Mrs. Dwyer's Recipe.)
Ingredients.
I pint Milk. i Egg.
I gill of Cream. i glass Brandy.
4 oz. Loaf Sugar. i oz. of chopped I.emon or Citron
Jib. Ground Rice. Preserve.
The Juice of an Orange.
Boil milk, sugar, and ground rice together until the
rice is quite soft ; then add the egg (stirring all the time),
then the cream and other ingredients. Put into a mould
to set. Serve. You may melt a tablespoonful of apricot
marmalade in a little hot water, add a wineglass of brandy,
and serve with this cream, but it is very good without.
CREAM {FRUIT).
(In a mould. Miss Bonnie Clo^te's Recipe.)
Ingredients.
J packet Gelatine, well soaked in i pint of Cream.
cold water. 4 tablespoonfuls Apricot Jam, or any
i pint of Boiling Milk. fruit jelly you like.
Pour the milk boiling on the gelatine, whisk up the
cream and fruit jelly, add the milk and gelatine ; pour into
a buttered mould. Turn out when cold in a glass dish.
Enough for eight people.
CREAM {HONEYCOMB).
(Mrs. G. Ebden's Recipe.)
Ingredients.
I quart of Milk. a Eggs.
I oz. White Sugar. } oz. Gelatine.
I teaspoon Vanilla.
Dissolve the gelatine (which should be previously
soaked) over the fire, with the milk and sugar ; then stir
in the yolks of the eggs (previously well beaten), and boil
the whole mixture only once. Take off the fire, stir in the
whites (which have been whisked to a stiff froth) and the
essence of vanilla. Put into a mould, and turn out next
day.
39
C] CREAM (ISINGLASS— ITALIAN— LEMON).
CREAM {ISINGLASS).
(Mrs. Etheridge's Recipe.)
Ingredients,
I oz. Isinglass. 2 tablespoons Brandy.
I pint Cream. 2 tablespoons of Sugar.
Some Apricot Jam.
Soak one ounce of isinglass in a little cold water ; add
a cup of boiling milk, and stir till cold. Then mix four
spoonfuls of jam with the cream, stirring the whole until
nice and smooth j then add the sugar and brandy. Good.
CREAM (ITALIAN).
(From a Recipe given by an English lady who had lived in Italy.)
Ingredients.
I cup of Cream. Whites of 2 Eggs.
Apricot Jam. White (Castor) Sugar.
Whisk the cream and two spoonfuls of apricot jam
well ; strain through a milk sieve. Whisk the whites of
two eggs to a stiff froth, mix with the cream ; and lastly,
stir in one or two spoonfuls of sugar, according to taste.
Will fill half-a-dozen or more glasses. Is most delicious,
and not too rich.
CREAM {LEMON).
Ingredients.
1 quart Cream. la oz. Loaf Sugar.
2 large Lemons. i^ oz. Isinglass.
A pinch of Salt.
Infuse into a pint of the cream the thin rind of the
two lemons.
Dissolve the isinglass, or soak it in a little cold
milk; add the sugar; then put the saucepan on the
fire ; do not let it boil, but keep near simmering till the
sugar and isinglass are quite dissolved, then stir in the
other pint of cream. Strain the mixture in a basin
through a milk sieve. When nearly cold, stir in the juice
of two lemons. Pour into an oiled or buttered mould, and
leave in a cool place to set before turning out.
CREAM ("LEMON SOLID"— ORANGE— STONE). [C
CREAM a* LEMON SOLW^
(A similar Recipe.)
Ingrtdients.
I quart New Milk. i oz. Gelatine.
I lb. Sugar, a or 3 Lemons.
Soak the gelatine in some of the milk for a quarter of
an hour ; add to it the sugar and rind of lemon cut very
thin ; put the whole in a saucepan, and let it boil a few
minutes, then stir in the remainder of the cold milk.
When nearly cold, squeeze in the juice of the lemons. It
is better made the day before, and put into a wetted or
oiled mould till cold.
CREAM {ORANGE).
(Mrs. Fleming's Recipe.)
Ingredients.
I quart Milk. Rind of 2 OrangCL
3 Eggs. I oz. Gelatine.
4 oz. Sugar. Juice of i Lemon.
Make a custard of the milk and eggs, stir till it
thickens. Dissolve the gelatine in a little warm water
(previously soaked in cold), add to it the juice of a lemon,
then stir it in the custard ; put into a buttered mould, and
set to ice.
CREAM (STONE).
Ingredients.
Marmalade, Jam, or i oz. Loaf Sugar.
Preserve. 1 pint of Cream.
\ oz. Gelatine. i wineglass of Slierrjr.
Milk may be substituted for cream, but, if so, an egg and teaspoonful of butter
should be added.
Cover the bottom of a pie-dish with a thin layer of
marmalade (or jam). Stir into the pint of cream a quarter
of an ounce of gelatine, previously dissolved, and one ounce
of loaf sugar ; let it boil a few minutes, stir all the time.
Strain, and when cooled add a wineglass of sherry, then
pour over the preserve. If milk is used instead of cream
41
CI CREAM (STRAWBERRY)— CREEF (POTTED).
add one teaspoonful of butter, and when boiled whisk the
yolk of an egg into the mixture, and white, well whisked,
when taken off the fire ; then pour it over the marmalade.
CREAM {STRAWBERRY).
Ingredients.
a lb. ripe Strawberries. 12 ot. of Sugar.
I quart of Cream or Milk. i az. Isinglass.
Pour the cream or milk into a stew-pan, add sugar
and isinglass to dissolve, not allowing the mixture to
boil ; then strain into a basin and stir until nearly cold.
Add the fruit, which has been previously passed through
a hair sieve, oil the mould, and pour in the cream. Allow
it to stand until it is quite firm.
CREAM (SIVISS).
(Mrs. D. Cloete's Recipe.)
iHgredienis.
1 quart of Cream or Milk. 8 teaspoonfuls of Maiien^
12 oz. of Sugar. ^ lb. Macaroons.
2 Lemons. A small stick of Cinnamon.
Set the cream, or rich milk, on the fire (keeping a
little to moisten the maizena), add sugar, and cinnamon,
and maizena ; let it boil for five minutes. Pour into
a basin; when nearly cold, add the juice of the lemons.
Take half the macaroons and cover the bottom of a glass
dish, pour over the cream ; another layer of macaroons,
and another of cream, and so on. This pudding should
be made the day before.
CREEF {POTTED).
(Cape Crawfish.)
Boil the creef, mince in the sausage machine, adding
all the red meat. For one pound of minced creef, two
blades of mace, one teaspoon black pepper, half a teaspoon-
42
CROQUETTES OF CHICKEN— FISH— RICE. [C
ful of salt, some cayenne, three ounces butter, one ounce
sheep tail fat. Mix the spices with the crawfish ; work
all well together. Bake the whole in a pie-dish in a
moderate oven until nearly brown. To be eaten cold.
CROQUETTES OF CHICKEN.
(Mrs. Dwyer's Recipe.)
Ingtedients.
I lb. cooked Chicken. i blade of Mace,
i lb. of mixed Mushrooms. 3 ^ggs-
Truffles and Ham (or Ton^e). Bread-crumbs.
A'lictle Pepper. Some rich Stock,
Mince fine about one pound of cooked chicken with
mushroom, tongue (or ham), and truffles; season with the
spices. Have some rich stock reduced by boiling till
quite thick, stir well together. Spread it on a dish an
inch thick, cover with buttered paper, and set it to cool.
Divide into nice little balls, dip in egg, roll in bread-
crumbs, and fry a light brown.
CROQUETTES OF FISH.
Take any cold boiled fish, pound it well, season with
salt and cayenne. Put one ounce of butter in a stew-pan,
add two ounces flour, one gill of milk, stir over the fire
till it thickens, and boils, and is smooth; add to it one
pound of the cold fish, one teaspoonful of Anchovy or
Worcestershire sauce. Stir all together, and turn all into a
plate to cool. When cool make into shapes, dip into egg,
and roll in bread-crumbs. Fry in hot fat, and serve with
fried parsley.
CROQUETTES OF RICE.
Ingredients,
7 oz. of Rice. Rind of a Lemoc
I quart of Milk. 5 °^- Sugar.
A few bitter Almonds.
Boil all this well together ; when cold form into balls.
Scoop out and put apricot jam in the centre, roll in egg,
and dust with powdered biscuit. Fry in hot lard.
43
C] CAKE (RICE)— CURRY OF COLD MEAT.
CAKE {RICE).
Ingredients,
\ lb. of Butter, whipped to Cream. ) lb. of ground Rice.
1 lb. of Loaf Sugar. * lb. of Flour.
7 Eggs — whites of 4. Essence of Lemon.
Mix the sugar and butter, then the yolks, then rice
and flour, lastly whites and flavouring. Bake an hour and
a half with buttered paper over mould.
CRUST.— See Pie Crust, Puff Paste, Pastry.
CUCUMBER {SAVOURY).
Pare and scoop out the seeds of a moderate sized
cucumber. Grate one tablespoonful of cheese, one of
bread-crumbs, a little chopped parsley, chives, pepper, salt,
butter. Stuff cucumber and bake in the oven for half an
hour. Have sauce made thus: one tablespoonful of cheese,
teaspoonful flour, teaspoonful butter, half a teaspoonful of
mustard, little pepper and salt. Stir in the saucepan with
a tablespoonful of milk; stir till thick. Pour this over
cucumber, cover with bread-crumbs brown, and serve.
CURRY OF COLD MEAT.
(My Recipe.)
Take one large onion, cut small, fry a nice brown ; a
tablespoonful of butter or dripping mixed, two green
apples or a large quince (if not at hand, take two or three
tomatoes), cut in slices ; simmer with a large tablespoonful
of curry powder and the fried onion, a tablespoonful of
vinegar or lemon, a dessertspoonful of sugar, half a cup of
stock, and a Httle milk. Cut up some cold meat in nice
little pieces, lay in this mixture, and simmer for an hour or
more till the meat is thoroughly flavoured with the curry
paste. Serve with hot boiled rice. Any cold boiled or
roast meat will do.
N.B. — Half an ounce of tamarinds, soaked in boiling
water and strained, gives a delicious acid flavour to curry,
and may always be substituted for vinegar.
44
CURRY (CHICKEN— CUCUMBER). [C
CURRY {CHICKEN).
(Our Cape way.)
Ingredients.
I Fowl. 3 tablespoons of Vinegar or a sour Applet,
ij tablespoons of Curry Powder. i oz. Butter.
X teaspoon of Sugar. 3 Onions sliced and browned in butter or
\ teaspoon of Salt. fat.
The fowl must not be more than twelve months old,
and must be killed the day before cooking. Cut it into
small joints. Mix the onions with the curry powder,
vinegar, salt, sugar, and butter, into a paste ; lay on the
chicken. Cover the pot and let it simmer, or stew gently,
for an hour, then stir well. If dry add a little water. A
tablespoon of tomato sauce or lemon in half a cup of milk,
stirred in shortly before serving, is an improvement, but it
will be found excellent without. Serve with boiled rice.
Sufficient as an entriefor six or eight people.
Some people fry the meat and onion together till
brown ; but from experience I find it best to do the onions
first, and then let all steam with the chicken.
CURRY {CUCUMBER).
(A Cape Dish.)
Take four large cucumbers that are turning yellow ;
peel carefully (be particular that no bitter be left), take
out the seeds, cut in halves, or if large in three pieces, stuff
with forcemeat, made as follows : one pound of mutton
(fresh or cold) minced, one slice of bread soaked in milk,
one ^^g, a little salt and pepper, a dessertspoonful of
curry powder. Mix well together, stuff the cucumber with
this. Then take two large onions, fry a nice brown ; make
a paste of curry powder one ounce, one teaspoonful of
sugar, one tablespoonful of vinegar, a cup of stock, a good
tablespoonful of dripping (butter is better) ; simmer in a flat
stewing-pot. Arrange the stuffed cucumber in this, and
let it simmer on a moderate heat for two hours. Serve
with boiled rice, (This is a very nic? mtr^f or lunch dish.)
45
C] CURRY (GOOD MUTTON— VEGETABLE).
CURRY (A GOOD MUTTON).
Ingredients.
1 lb. of Mutton (a lb. of thick rib make i teaspoonful of Salt.
a nice dish). i tablespoonful of Vinegar.
2 Large Onions. i tablespoonful of good Curry Powder
2 sour Apples or Tomatoei. (if not sure of the Curry Powder add a
2 teaspoonfuis of Sugar. teaspoonful of Indian Currie Paste).
Cut the mutton in nice little pieces. Fry the mutton
and onion a nice brown, cut the apple or tomato in slices,
mix with curry powder and other ingredients ; stir all well
together. If the meat is lean a small piece of butter is an
improvement. Simmer for two hours gently. Serve with
boiled rice. Cold meat cut in slices, and simmered in this
mixture of curry, etc., for two hours, does very well.
CURRY {ANOTHER MUTTON).
(This was taught me by an Indian Cook.)
Take three pounds of mutton out of the leg ; cut into
small, square pieces, and put into the pot. Slice up a
large onion thinly ; put that on the top of the meat. Now
make a paste of two tablespoonfuls of curry powder, one
tablespoonful of brown sugar, two tablespoonfuls of vinegar.
If apples are in season, slice up two or three and add to it.
Stir all together, and put this on the top of the sliced
onions. Shut up the pot ; let it simmer gently. No water
to be added. After an hour, stir all well together. Let it
simmer gently another hour. Just before' serving, if it
should be dry, add half a cup of milk and a tablespoonful
of tomato sauce. Serve with rice.
CURRY {VEGETABLE).
Chop four onions and four apples, put them in a pan
with a quarter of a pound of butter, let them fry a light
brown ; add a tablespoonful of curry powder, a little stock,
and some salt.
CURRY— CUCUMBER " SAMBAL "—CUSTARD. [C
Parboil six large potatoes whole ; cut them up, and put
them with other ingredients. Let all stew gently for an
hour. Cover the pot Vegetable marrow makes a very
nice curry.
CURRY.
%et also Eggs (Curried), " Bobotee," " Sasaties," Soup (Cutry), and
receipt for Rice.
CUCUMBER "SAMBAL,"
(A Malay Dish.)
Ingredients.
• young Cucumbers. Vinegar, or Lemon.
Cayenne. Salt.
Soy. A Spring Onion.
Peel your cucumbers ; then cut off the green, fleshy
part, leaving out all the seeds. Cut up this in thin shreds,
also some spring onions ; add cayenne, or green chilli ; a
few tablespoonfuls of lemon juice, or vinegar, about a tea-
spoonful of soy. If eaten with fish, some anchovy sauce.
CUSTARD IN CUPS.
Ingredients.
I pint of Milk. Cinnamon, or ao drops of Vanilla
4 Eggs. Essence.
3 oz. White Sugar.
Boil the milk in an enamelled saucepan, with the sugar
and any flavouring you prefer (if vanilla essence, put it in
when the custard is made); let the milk steep by the side
of the fire till quite seasoned. Whisk the eggs well, bring
the milk to a boiling point, then strain into a basin.
When it has cooled a little, stir in the eggs. Strain this
mixture into a jug; place this jug in a saucepan of boiling
water over the fire ; keep stirring the custard one way until
it thickens, but on no account allow it to reach boiling
point, or it will curdle and be full of lumps. Take it off
the fire, stir in a wineglass of brandy (if liked). Time —
half an hour to infuse lemon-peel, or flavouring ; about
ten minutes to stir the custard. Sufficient for eight glasses
CUSTARD PUDDING.— See Invalid Cookery.
47
q CUTLETS— LAMB CUTLETS-CUTLETS (STEWED).
CUTLETS.
Trim your cutlets carefully ; lay them in a little milk,
which makes the meat white and tender. (Fresh meat
laid for five or six hours in a little milk will be found nice
and tender.) Have ready some fine bread-crumbs, nutmeg,
pepper, salt, lard, or dripping.
Roll the cutlets in egg and bread-crumbs, sprinkle with
pepper, salt, and nutmeg, fry in hot lard. Serve with
mashed potatoes. When tomatoes are plentiful, boil about
a dozen with a small piece of onion ; strain, add a pat of
butter, and serve round the cutlets.
CUTLETS AND GREEN PEAS.
Ingredients.
3 lbs. of the best end of Neck of Lamb, s Eggs.
Bread-crumbs. Pepper, Salt, a little Nutmef.
Some Beef or Mutton Dripping, or Lard.
Cut the cutlets from the best end of the neck. Chop
off the thick part of the chine bone ; trim the cutlets
neatly by taking off the skin and greater part of the fat,
and scraping the upper end of the bone perfectly clean.
Brush each cutlet with well-beaten yolk of t%%, sprinkle
them with fine bread-crumbs seasoned with pepper, salt,
and nutmeg. After this dip them separately into clarified
butter, sprinkle more crumbs over them, then fry a nice
brown in a frying-pan with either butter, or lard, or
dripping. Serve with a nicely-boiled dish of green peas
arranged in a pyramid in the middle of the dish. Can
also be served with tomato sauce. Time, eight or ten
minutes for cooking.
CUTLETS {STEWED).
(A homely, nice dish.)
Cut and trim your cutlets, roll them fn fine bread-
crumbs flavoured with nutmeg, pepper, salt, the tiniest
shred of onion ; lay them in a flat pot in layers. Cover the
pot well, let them simmer for an hour. Put no water.
A little before serving, stir in a little cup of stock, a
spoonful of tomato sauce, and a tiny pat of butter. Let the
cutlets simmer in this for a few minutes and then seiye,
48
COLD MEAT (TO DO UP). [C
COLD MEAT {TO DO UP).
See Chicken RdchaufK, Chicken Mould, Chicken (Scalloped),
Croquettes, Curry, Fish, Fowl (Fricasseed),!Fowl (Saut^), Fritters, Hash,
Kegeree, Mutton Chops in Batter, Patties, Pie (Fish), Pudding
(Roman), Pudding (Tomato), Pudding (Meat), Ragout, Rissoles, Shape
(Cold Meat), Toad in the Holo.
49
D.
* DELICIOSAr
(Mrs. Fleming's Recipe.)
Ingredients.
4 ©«. Almonds. \ teaspoon Cinnamon.
5 stale id. Sponge Caket. Some grated Orange-PeeL
8 oz. White Sugar. Whites of 2 or 3 Eggs.
Pound the almonds, crumble the sponge biscuits, etc.,
mix with the whites of three eggs well whisked. Bake in
small patty tins till a golden colour, in a brisk oven, for a
quarter of an hour or less. Have ready some whipped
cream, with any small preserved fruit, put a teaspoonful on
each, with a little preserve in the centre,
DICK'S DISH.
(Mrs. Etheridge's Recipe.)
Put slices of cooked or uncooked meat Into a pie-dish.
Put mustard, pepper, and salt on each piece according to
taste, with plenty of Harvey's Sauce and a slice of onion.
Cover the meat with a good rich gravy (made by boiling
stock and thickening with a little flour), then cover the
top with a rich crust of mashed potatoes. Bake in an
oven.
DOUGHNUTS.
(Mrs. Cloete's Recipe.)
Ingredients.
I lb. Floor, 1 teaspoonful Soda.
\ lb. Sugar. s Eggs,
I teaspoonful Cream of Tartar. i^ small cups of Milk.
Mix so that it will drop out of a spoon, but not flow.
Fry in lard.
D] DUCK (HASHED)— DUMPLINGS (GERMAN MILK).
DUCK (HASHED).
Ingredients.
Remains of Cold Roast Duck. Thickening of Butter and Floor.
Rather more than a pint of weak Stock Salt and Cayenne to taste.
or Water. i teaspoon of minced Lemon- PeeU
I Onion. Dessertspoonful of Lemon Juice.
I oz. Butter. J glass Port Wine.
Cut the duck into nice joints, and put the trimmings in
a stevvpan. Slice and fry the onions in a little dripping,
add these to the trimmings j strain the liquor, thicken it
with butter and flour, season with cayenne and salt, add
remaining ingredients ; boil it up and skim well. Lay in
this gravy the remaining pieces of duck ; let them get
thoroughly hot by the side of the fire, but do not boil ;
they should soak in the gravy for half an hour. Garnish
with sippets of fried bread.
DUMPLINGS {BAKED APPLE).
Ingredients.
6 Apples. f lb. Suet Crust. Sugar to taste.
Pare and take out the cores of the apples without
dividing them. Make a suet crust as follows : Half a pound
of suet, cut exceedingly fine, and mixed with a pound of
flour, a little salt, and half a pint of water, and rolled out.
The crust can be much improved by making as in recipe
for Pastry (Suet). Sweeten the apples with moist sugar ;
roll them in crust, taking care to join the paste neatly j
when they are formed into round balls, bake them on a tin
for half an hour or more. Arrange on a dish, and sift
over with white sugar. Time, about three-quarters of an
hour.
DUMPLINGS (GERMAN MILK).
(" Kluitjes." From a Recipe over a hundred years old.)
Ingredients.
' I quart of Milk. i\ cups Flour.
3 tablespoonfuls Butter. 3 Eggs. '
Boil half the milk, stir in the butter, then add the flour,
stirring all the while on the fire till quite a thick paste.
?4
DUMPLINGS (RICE). [V
When cool, beat up the three eggs into it. Boil the other
half-bottle of milk, and take with a teaspoon little pieces
of the dough ; put them into the milk, and boil for a
quarter of an hour.
A delicious old-fashioned German dish was made in
the following way : A young fowl, cut in small joints, was
fried with some butter and sliced onion to a nice brown ;
about a pint of water was added w/ten brown, and some red
chillies. In this gravy was stirred some of the above Milk
Kluitjes a few minutes before serving.
DUMPLINGS (RICE).
(Very old Cape Recipe. Cape name, " Rys Kluitjes.")
Ingredients.
I lb. Rice. 3 dessertspoonfuls Melted Butter.
3 Eggs. Sugar.
3 spoonfuls Flour. Scnamon.
Boil the rice as if for curry, only not quite so dry ; let
It cool ; mix with flour, eggs, and butter ; roll in sugar-
loaf shapes (about eight or nine from this quantity), dust
with flour, and put into boiling water. When done, it
rises to the top. Serve with sugar and cinnamon. Time
about ten minutes.
In most Cape Dutch houses this dish is eaten with
meat, and generally made when a corned brisket of beef
is boiled. Instead of mixing melted butter with the rice,
some of the fat is taken from the stock in which the beef
is boiling ; and when the dumplings are ready, the meat is
taken out about ten minutes before dinner, and the
dumplings are boiled in the stock, and served with sugar.
Whether from the German or Dutch, most colonists who
are not of English parentage are very fond of sweet things
with meat — such as stewed fruit, sweet potatoes, or parsnips
done with sugar.
DUMPLINGS {RICE).
(Cape.)
Take one pound of rice, let it boil quite soft, then
allow it to cooL Stir in half a pound of flour, a spoonful
55
D] DUMPLINGS (RICE)l
of butter, two eggs. Make into dumplings with a spoon ;
boil in the soup in which a brisket of beef has- been boiled.
Can be eaten with meat, or served as a pudding with sugar
and cinnamon. Time, half an hour to boil the rice, and
twenty minutes the dumpling.
DUMPLINGS.—See " Beood Kluitjes."
56
E.
EGGS {CURRIEUi^
(Cape Recipe.)
Ingredients.
I oi. Curry Powder. About J pint of rich Stock.
I tablespoonful Vinegar. i large Onion, cut small, fried in butter.
I teaspoonful Sugar. 6 Eggs.
i teaspoonful Salt. i oz. Butter.
Rub to a paste curry powder, vinegar, sugar, etc. Mix
with the stock ; simmer this mixture well ; break the eggs
into it ; let it simmer till done, like poached eggs. Serve
quickly. Makes a nice breakfast or lunch dish. Time,
about twenty minutes in alL For four or Jive people.
EGG FLIP.
(Our own Recipe. — H. D.)
Ingredients.
I bottle of Madeira, or 5 tablespoonfuls of Sugai;
any Light Wine. Some Cinnamon.
I pint Water. la Cloves.
5 Eggs. A very little Nutmeg.
Mull the wine, spices, and sugar ; add boiling water.
Whisk in a punch-bowl the five eggs to a good froth.
Pour in gradually the mulled wine, steaming hot; stir all
the while. Put into tumblers and drink. Most excellent
mixture for cold winter nights. This will make half-a«
dozen tumblers.
E] EGGS (ITALIAN— POACHED— SCRATCHED).
EGGS {ITALIAN).
(Mrs. Fleming's Recipe.)
Hard-boiled eggs, cut in two, the yolks to be taken
out, minced, and mixed with very finely minced cooked
bacon, and some chopped parsley; put back into the
whites arranged on a dish. Serve with mayonnaise
dressing. To be eaten cold.
EGGS (POACHED).
Eggs for poaching should be fresh, but not new-laid,
or the whites will not set. A stale egg will not poach.
The best are about thirty-six hours old. Strain boiling
water into a deep, clean frying-pan. Break the tgg into
a cup, without damaging the yolk. When the water boils,
gently slip the egg into it. Keep the water gently
simmering till the white looks nicely set ; take up gently
with a slice. Serve on toasted bread or slices of ham
on spinach. (In slipping the egg into the water keep
the cup over it for half a minute, so as to gather the
whites together.) In doing eggs in a frying-pan never
do more than four or five at a time. If liked, mix one
tablespoonful of vinegar in the water in which you poach,
one pint for an ordinary-sized frying-pan. Time, two and
a half or three and a half minutes.
EGGS (SCRATCHED).
(A favourite Colonial breakfast dish.)
Take five or six eggs, whisk them well together ,- take
a dessertspoonful of butter in a frying-pan, let it get quite
hot. Stir in the eggs ; keep stirring briskly over the fire till
done. Serve on hot buttered toast with pepper and salt.
6a
EGGS (SNOW)— ENTRfiES. [E
EGGS {SNOWy.
Ingredients.
4 Eggs. Sugar to taste.
I pint Milk. Vanilla Bean, or Essence.
Make a rich custard of the yolks; then whisk the
whites. Flavour with vanilla and sweeten. Take a
tablespoonful at a time of the white froth and drop into
boiling milk, turning carefully ; then take it out and
put it on a glass dish — go on till you have done all.
Now pour the rich custard into the dish, not over the snow.
This makes a pretty, cool-looking supper dish.
EGG AND SHERRY.— See Invalid Cookery,
EGG SILKY.— See Invalid Cookery.
ENTREES.
See Anchovies on Toast, Beef Olives, Croquettes, Eggs (Curried),
Fritters (Beef, etc.), " Gesmoorde Hoender," Patties (Lobster, etc.).
Palates, Sasaties, Salsafy, Pudding (Roman), Ragout (TongueJ,
" Swartzuir."
6.3
FISH.
See Kegeree, Oysters, Fish Pie, " Paarl Lemoen," and Greet See
also Sauces for Fish.
FISH {FOR BREAKFAST).
Cut any cold fish into slices, steep in a mixture of
lemon juice, oil, pepper, and salt, for an hour or two. Dip
in batter, and fry a rich brown in plenty of boiling lard.
Serve hot.
FISH {BAKED).
(Haddock is best.)
Ingredients.
I oz. Suet. J teaspoonful Worcestershire Sauo*.
I oz. Bread-crumbs. A few leaves of Thyme.
I teaspoonful Chopped Parsley. A little bit of Bay Leaii
I doz. drops Anchovy Essence. A Haddock.
Mix all well together with one ^g%, well beaten ; stuff
the fish with it; sew it up. Butter the tin, then sprinkle
in a little lemon juice. Score the fish to prevent it from
shrinking. Put a spoonful of butter and some lemon
juice over the fish. Bake for twenty minutes and serve,
Very good.
FISH BALLS.
(Mrs. Fleming's Recipe.)
Take one small silver fish, crumb of one penny roll,
a small piece of onion, a little milk, one egg, parsley,
69
F] FISH (« ENGELEGTE "—FRIED)— FISH MOULD.
pepper, and salt, put all through a mincing machine.
Mix with the egg, the crumb to be soaked in milk and
squeezed quite dry; roll into balls, dip in the bread-
crumbs and egg. Fry in boiling lard or dripping.
FISH (PICKLED, OR ''ENGELEGTE").
(Cape way of preserving fish.)
Ingredients,
> good-sized Soles, ai any nice Cape i oz. Mango Relish.
Fish (Rlleted). 6 Large Chillies, or I3 SmalL
6 Large Onions. i quart Vinegar,
a oz. Curry Powder. Salt to taste.
Fry the fish a nice brown in lard, or butter, or olive
oil ; drain, and cool. Slice four onions, and fry a nice
brown in a little oil j add one ounce curry powder, two
chillies cut fine, a dessertspoonful of salt, and the mango
relish. When stirred to a paste, add a little vinegar to
moisten well ; then lay the fish in a jar ; spread over each
layer some of this mixture. Cut the rest of the onion in
rings ; boil in the vinegar very gently, until quite tender,
with the other ounce of curry powder and a little salt;
then pour over the fish. Let it stand till cool, then cork
well. It will be fit for use in two or three days, and will
keep for months. Is a delicious breakfast or lunch dish.
\See Note at end of F.]
FISH {FRIED).
Cut your fish in nice little shapes; let them get
slightly dry; dust with flour. Then roll in egg and bread-
crumbs, with pepper and salt. Fry in lard. (In frying
fish, do not add cold lard while your fish is in the frying-
pan, as it should always be done in boiling fat or lard.)
FISH MOULD.
(Mrs. Fleming's Book.)
Shred about half a pound, or more, of boiled fish ; add
half a cup of bread-crumbs, two eggs, essence of anchovy,
70
FISH (PICKLED— STEWED— OR IN AN OVEN). [F
two ounces of butter, pepper, salt, cayenne. Mix all well
together, put into a buttered mould, and steam for an
hour. Serve with butter sauce.
FISH {PICKLED).
Fry your fish in the above way, only don't use any
flour or bread-crumbs, and brown the fish in thin oil (Cape
sheep-tail fat is excellent).
Take two or three ounces of good curry powder, two
ounces soft sugar, two ounces salt, half-ounce pounded
ginger, two or three fresh red chillies, two dozen coriander
seeds, two quarts of vinegar, about four or five onions (cut
in rings and fried a nice brown). Boil all these ingredients.
Lay your fish in layers in a jar, pour over each layer some
of the mixture. Take care to have it well corked, and it
will keep for months.
FISH {STEWED).
(Mrs. Fleming's Book.)
Fillet your fish, and fry in lard (bread-crumb and cg^) ;
slice an onion, and fry that also. Then put the fish and
onion in a tin dish, cover the fish with stock ; season with
pepper, salt, one blade of mace, a clove or two, a few
balls of butter (rolled in flour) to thicken the gravy, two
tablespoonfuls of ketchup. Leave in the oven for an hour
or two, with the lid on the tin. Serve with little rissoles
made froin the trimmings fried in lard. Very good.
FISH.
(An old Dutch Recipe.)
Put your fish (mackerel, or Cape " silver-fish," or young
" kabeljon ") in a tin baking-pan, with a good spoonful ol
butter ; dredge with flour, and pepper, and salt ; add one
tablespoonful chopped onion and some parsley, one blade
71
F] FLAVOURING MIXTURE— FOWL (BOILED).
of mace, one tablespoonful of anchovy essence, or two table-
spoonfuls tomato sauce, one cup of water. Put the pan
into the oven, letting it stew for twenty minutes, and serve.
(Can be done in a baking-pot as well.i Is very nice for
lunch or " high tea,"
FISH.—See LUNCHEON DiSH.
FLAVOURING MIXTURE.
Ingredients.
I OJ. Nutmeg. r oz. Cloves.
J oz. Mace. j^ oz. each of Thyme, Marjoram, Basil
I oz. While Pepper. J oz. Bay Leaves.
Thoroughly dry all, and pound fine. Cork well. Useful
in forcemeats, pies, soups, etc.
[For another Recipe, set Note at end of F.]
FORCEMEAT, OR STUFFING.
(Mrs. Etheridge's Recipe).
A little parsley (cut fine), three ounces of beef suet,
some pepper, salt, lemon-peel, bread-crumbs, one egg.
Moisten, if necessary, with a little milk. If to be eaten
cold, use butter instead of beef suet.
FOWLS.— See also Chicken and " Gesmoorde Hoender."
FOWL {SOILED).
After the fowl is nicely stuffed and trussed, tie it into
a floured cloth, put into a stewing-pan, cover with hot
water, let it simmer very gently for an hour and a half;
put It on a hot dish, and pour over it a white sauce or a
httle chopped parsley and butter. Serve with tongue or
ham. Garnish the dish with nicely grilled bacon. (Take
care the water boils be/ore the fowl is put in.)
1»
FOWL (FRICASSEED— ROAST). [F
FOWL {FRICASSEED).
Ingredients.
The remains of Cold Roast Fowl. Pepper and Salt.
I strip of Lemon-Peel. i Pint Water.
I Blade of pounded Mace. i teaspoonful of Flour.
I bunch of savoury Herbs. i pint of Cream.
I Onion. The Yolks of a Eggs.
Divide remains of fowl into nice little joints ; make
gravy of the trimmings and legs by stewing them with
lemon-peel, mace, herbs, onion, seasoning, and water,
until reduced to half a pint ; when strained, put in fowl.
Warm through and through, thicken with a teaspoonful of
flour ; stir the yolks of eggs into the cream. Let it get
thoroughly hot, but do not boil. Time, one hour to make
the gravy, a quarter of an hour to warm the fov/1.
FOWL {ROAST).
(The old Cape way, in a baking-pot)
Ingredients.
a young Fowls killed the day before. Pepper and Salt.
A few slices of Bacon. A glass of Wine.
I oz. of Butter and Fat,
After having carefully picked, and singed the small
feathers by burning a clean paper over the fowl, cut off the
neck and skewer the skin down over the back. Cut off
the claws, dip the legs in boiling water, scrape them, and
turn the pinions under; run a skewer through them and
the middle of the leg through the body, to the pinion
and leg on the other side. The liver and gizzard should
be placed in the wings, liver on one side, gizzard on the
other. Tie the legs together by passing a trussing-needle,
threaded with twine, through the backbone, and securing
on the other side. Now place your chickens, with the
breast down, in a baking-pot ; if not quite young and
tender put half a pint of water in the pot, also a little
of the butter and fat. In an hour's time turn the chickens
73
F] FOWL SAUTfi— FOWLS (STEWED).
over, put over them some more butter and fat, and a glass
of wine. Put on the outside of the h'd of the baking-pot
some coals of wood fire. When the chickens are nice and
brown, send them in. Garnish with some fried bacon, and
serve with bread sauce. • Time, about one hour and a
half.
FOIVL SAUTA (WITH GREEN PEAS OR MUSHROOMS^
(An Entree.)
Ingrectients.
The remains of Cold Roast Chicken. i dessertspoonful of Floor.
I oz. Butter. ^ a pint of weak Stock.
A saltspoonful of Pepper. Salt. i pint of Green Peas.
A little' Nutmeg. i teaspoonful of Sugar.
Cut up the fowl into nice pieces, put it into a stewing-
pan with the butter, let it fry a nice brown, having
sprinkled it with pepper and salt. Dredge in the flour,
shake the ingredients well about, then add the stock and
peas. Stew till the latter are tender, which will be twenty
minutes. Arrange the chicken round and the peas in the
middle. Mushrooms may be substituted for peas.
FOWLS {STEWED).
(My Mother's Recipe. The Cape way of cooking a pair of young Fowls.)
Ingredients.
2 nice young Fowls. A tablespoonful of Butter and one of Fat.
2 Onions. I wineglass of White Wine.
A blade of Mace. 2 oz. of Vermicelli.
About I dozen Allspice and i dozen i oz. of Macaroni.
Pepper put into a tiny muslin bag. Stuffing for the Chicken.
Have your chickens nicely cleaned and singed. Set
them on a slow fire in a fliat baking-pot with a cup of
water, two or three white onions (only peeled and slit
across the top), the little bag of spice, and the butter and
fat. Let it simmer for an hour (the chicken to be skewered
and stuffed with the ordinary stuffing used for turkey,
74
"FRICKADEL»—"FRICKADELS"— FRIED BREAD. [F
etc.), turning the breast downwards. When nearly done,
stir in the vermicelli and macaroni. Add a little white
stock if necessary. Remove the bag of spice and place
the fowls on a dish, and just before serving whip up
an egg with a glass of wine or some lemon juice, and pour
over the chickens. Serve. Very good.
•^FRICKADEL" {OR SAVOURY RISSOLES).
(Dutch Recipe.)
Ingredients.
Some Minced Mutton (raw is nicer A slice or two of White Bread,
than cookrd), seasoned well with soaked in Milk.
Pepper, Salt, and Nutmeg. A tablespoonful Tomato Sauce.
A suspicion of Onion. i Egg.
For I lb. of Meat — a quarter of a Nutmeg, half a teaspoonful of Pepper and Salt.
Mix all well together, roll in round shapes, put in egg
and bread-crumbs, fry in hot fat. Stewed in a rich curry
sauce, this is a nice entree.
" FRICKADELS.'
(Cape Recipe.)
First stew the Frickadel in a rich stock, in which a
slice of browned onion has been put; when nearly done,
add mushrooms, and let it stew gently, with a good lump
of butter. Witk mushrooms they are most delicious.
FRIED BREAD.
(A homely dish.)
Take slices of brown bread, fry them a nice brown with
some dripping (either mutton, beef, or chicken) ; serve
warm with pepper. Very nice for breakfast.
75
F] FRITTERS (BEEF— INDIAN),
FRITTERS {BEEF).
Ingredients.
Some Cold Roast Beet A cupful of Water,
looz. Flour. Whites of 2 Eggs.
2 oz. Butter. Salt, Pepper, a scraping of Nutmeg.
Mix to a smooth batter the flour, with water or milk ;
melt the butter, stir into the flour with the whites of two
eggs, whisked. Shred the beef as thin as possible, season
to your taste, and add it to the batter; mix all well
together, and drop with a spoon into boiling dripping or
lard. Drain well from the fat. Serve hot.
Skim milk can be used instead of water, and by substi-
tuting half a teaspoonful of soda, no eggs need be used for
the batter.
FRITTERS {BEEF).
(Another mode.)
Take slices from the undercut of sirloin ; flavour the
batter with a seasoning of pepper, pounded allspice, and
salt, and dip the slices of beef in it, and fry in boiling lard
a nice brown. Take care the meat is well covered with
batter.
FRITTERS {INDIAN).
Ingredients.
3 tablespoonfuls of Flour. The Whites of 2 Eggs.
The Yolks of 4 Eggs. Hot Lard, or Clarified Dripping.
Put the flour in a basin, and mix with it enough boiling
water to make a stiff paste ; stir all the time, to prevent
its getting lumpy. Let it cool a little, then break into it
the yolks of four eggs and the whites of two ; stir all well
together. Have ready some boiling lard or clarified
dripping ; drop a dessertspoonful of batter at a time, and
fry the fritters a light brown. They should rise like balls.
Time, five or eight minutes to fry. Sufficient for four or
five people.
FRITTERS (ANOTHER WAY— ORANGE— POTATO). [F
FRITTERS {ANOTHER WAY).
(A very cheap Cape Recipe.)
Ingredients,
t\ cupfuls of Floor. Ginger.
Skim Milk. J teaspoonful Carbonate of Soilo.
Mix well with the flour a pinch of salt, half a tea-
spoonful of carbonate of soda, a little pounded ginger,
about a cupful of thick milk ; mix into a nice smooth
paste. Have ready some boiling lard or clarified dripping,
and drop in the paste ; each small spoonful will rise into a
ball Serve hot, with sugar and lemon.
FRITTERS {ORANGE).
Mix with eight ounces of flour two ounces of butter, then
add one pint of water, then the whites of two eggs, to make
a batter. Peel three large oranges, cut across, and take
out seeds, cut in slices, dip each slice into the thick batter,
fry, serve with sugar.
Slices of cold plum pudding fried in batter in this way
make delicious fritters.
FRITTERS {POTATO).
(Bessie's Recipe.)
Ingredients.
\ dot Large Mealy Potatoes (mashed). 2 Eggs.
I tablespoonful of Fine Flour. A little Salt
I tablespoonful of Butter, or Cream. i teaspoonful of Cinnamon.
Mix all well together, make in little flat cakes, fry in
boiling lard or clarified dripping. Serve with sugar and
cinnamon.
A similar recipe for " sweet potatoes," half a pound of
which will be required (boiled and mashed), and two
spoonfuls of cream, instead of one. If eggs are scarce,
use half a teaspoonful of carbonate of soda, instead of the
two eggs.
11
F] FRITTERS (PUMPKIN)— FRUIT (BOTTLED)— FISH.
FRITTERS {PtIMPKIN).
Stew a sweet pumpkin; when soft, add a few ounces
of flour to thicken it. For two cups of pumpkin take a
jood slice of white bread, soaked in milk and squeezed
lery dry. Mix well together with a pinch of salt, some
cinnamon, and a quarter of a teaspoonful of carbonate
of soda and two eggs. Fry in boiling fat. Serve hot,
with sugar and cinnamon.
FRUIT {BOTTLED).
(Mrs. Rose Innes' Recipe.)
Ingredients.
I bIU of Water. i gill of Sugar to every lb. of Fmit.
Mason's jars (with screw tops).
Take the proportions of sugat and water, and boil.
When boiling, put in the fresh ripe fruit you intend
bottling ; let it boil till tender, and bottle at once. The
jars must be hot, and filled to overflowing, and closed at
once. Have your bottles in a saucepan on the stove, side
by side with the fruit you are preparing, so as to ensure
their being hot when the fruit is ready; laying the jars
on a little straw in the saucepan, in cold water, and allow-
ing the water to boil. Place the jars on soup-plates (as
they are to overflow), so that the syrup is not wasted.
Fruit done in this way will keep over two years.
The moment apricots ^nd plums boil up they are
ready ; also mulberries and gooseberries ; but peaches,
apples, quinces, guavas, require a longer time.
The bottled fruit is very good eaten with cream,
when a little more sugar may be added if wanted.
[Note to Recipe for "Engelegte Fish" on p. 7a]
(Another Recipe.)
Substitute turmeric for curry paste, and add the
following ingredients to the onions, etc. : four or five
78
FISH (ENGELEGTE)— FLAVOURING MIXTURE. [F
fresh red chillies, three dozen coriander seeds, half an
ounce of ground ginger, a few lemon leaves, one ounce of
sugar, one quart of good vinegar. Let these ingredients
boil up well. Then take the fillets of fish (which have
been previously fried a nice brown colour in lard, and well
drained), and put them carefully into the boiling mixture
of curry, and just let it boil up. This ensures its keeping
for months if well corked in small jars. At the Cape the
best fish for pickling are "Kabeljon," "Geelbeck," "Roman,"
etc
[Note to Recipe for " Flavouring Mixture '' on p. 72.]
(A German Marinade for flavouring Fish. Miss Becker's Recipe.)
Ingredients.
\ pint of Vinegar. i oz. of Butter.
I quart of Water. i doz. Peppercorns
A few Bay Leaves. 4 Cloves.
I White Onion. A few Allspice.
\ oz. of Salt.
Boil this mixture well ; strain and let the fish simmer
in it and get cold in it ; then remove the fish and lay on a
dish nicely drained. Pour over it any Mayonnaise sauce,
when wanted as a supper or lunch dish. It should be
done before so as to be cold ; garnish with finely-chopped
parsley, radish, lemon, or beetroot.
The tail end of the "Stockfish" or "Kabeljon" or
" Geelbeck " done in this way is very good. It is also a
very nice way of cooking salmon.
W
GESMOORDE HOENDER.
(An old-fashioned Entree, from a Malay Recipe. Mrs. D. Cloe'c.)
Ingredients,
A young Fowl. White Pepper.
2 large White Onions. A Green Chilli,
A little Nutmeg. Salt,
3 oz. Batter.
Fry your onions a golden brown in some butter or fat.
Then cut the chicken in nice little joints, let them brown
in a little butter. It must be done quickly, take care not
to bum. Then add the onions, an idea of nutmeg, some
pepper, half a cup of water ; let it simmer for an hour.
Just before dishing add a green chilli cut up. Toss it about
well. The chilli gives a most delicate flavour. Should
the chicken look dry, add a little stock. Enough for six
people. Very good.
GINGER BEER.
(Mrs. J. Cloete's Recipe.)
Ingredients.
S lb. Sugar. i lb. Ginger, bruised. J a bucket of boiled Water.
Put into a small cask, let it draw for a day, then fill
with cold water, a bottle of yeast, two packets of cream of
tartar. Two days after, it may be bottled. Ifyeastisnot
to be had, add two bottles of beer instead.
GINGER BEER.
(Another Recipe.)
Ingredients.
% Lemons. 3 tdblespoonfuls Cream of Tartar.
3 lb. Sugar. 1 bottle of Brandy.
I cup Pounded Ginger.
Mix all well together, pour into a small cask, fill with
water. Leave for two days, shaking well ; bottle the third.
O 2
G] GINGER POP— GRAPES IN BRANDY— GRAPE JAM.
GINGER PGP.
(Admiral Etheridge.;
Ingridients.
alb. of Lump Sugar. 2 oz. best Ginger, cat or bruited.
3 Lemons (Juice and Peel). 2 gallons of boiling Water.
I oz. Cream of Tartar,
When cool add a tablespoonful of yeast on toast. Let it
stand for twelve hours. Strain through a coarse cloth and
bottle, tying the corks down. The white of one egg well
beaten, and added just before corking, is a great improve-
ment for using soon. Three days will do.
GRAPES IN BRANDY.
(Mrs. Cloete's Recipe.)
Take nice ripe Hanepot grapes, cut them with a piece
of the stalk, prick with a steel pin ; fill a jar. Then take
VERY thick syrup, previously boiled, two cups of syrup to
one of good spirits of wine. Fill the jars, cover well ; tie
down with bladder.
GRAPE yAM.
(Home Recipe.)
Ingredients.
4 lb. Fruit. I lb. Sugar.
Carefully pick the grapes from the bunches, prick with
a steel pin. Boil a syrup of the sugar, put the grapes into
the boiling syrup. Some sliced apple or quince may be
added to the grapes, for every pound of quince one of
sugar, some cut-up orange-peel. Boil rather quickly at
first. Take some of the preserve and lay it on a saucer to
cool to see if it is ready; if so it will jelly.
Another very nice way of making grape jam is to take
the "Hanepot" grape before it is quite sweet and ripe,
then take equal parts of sugar and fruit, pick from the
bunches, and put into a preserving-pan with a few cups of
S4
GRAPE JAM— GRATED CHEESE— GRAVY. [G
water, and allow the grapes to stew for half an hour.
Skim off all the seeds, add the sugar (and if you like, a
few pounds of sliced stewing apples), let all boil briskly,
stirring constantly with a wooden spoon. If done in small
quantities (not more than six pounds) it does not take
more than two hours, and becomes quite like a jelly when
done.
GRATED CHEESE AND CAULIFLOWER.
(" Chouxfleurs au Gratin." Miss Leisching.)
Ingreditnts.
A fine head of Cauliflower. The yolk of i Egg.
4 tablespoons of Cream or Milk. 2 oz. of Fine Bread-crumbs.
A few slices of Onion, chopped fine, i saltspoonful of Salt.
2 oz. of mild Cheese, grated. Haifa saltspoonful of Pepper and Cayenne.
Boil the milk with the chopped onion, then add the
grated cheese (keeping a little for sprinkling afterwards),
let it boil up ; draw it aside and add gradually the yolk of
the egg, pepper, salt, cayenne, and bread-crumbs. Mix all
thoroughly, keep nice and warm, and pour over the cauli-
flower, which should be ready (having been previously
boiled nice and tender in a saucepan of water with the
head downwards, leaving the pot open); break the cauli-
flower into neat little pieces (remove all green and stalk),
pour the mixture over the cauliflower on a baking-dish,
and then on the top a little more bread-crumbs and grated
cheese. Bake for a few minutes in the oven, and serve with
cutlets.
Vegetable Marrows done in this way are very good.
GRAVY {A GOOD).
(For Mutton, Beef, Game, or Poultry.)
When the roast is well done, remove all the fat from
the brown gravy ; add half a cup of cream and a teaspoon
of maizena to it. Stir well, and let it thicken, and serve
with your joint.
GRUEL.— See Invalid Cookery.
H.
HAMS \H0W to cure THEM)-
(Proved by long experience to be an excellent Recipt.)
After cutting the hams, rough-salt them for a night,
letting all the water drain away.
For a ham weighing twelve or fourteen pounds take as
follows : two pounds of salt, one pound brownest sugar,
two ounces saltpetre, four ounces black pepper, four ounces
allspice, and a handful of coriander seeds. Bruise the
spices and saltpetre, mix all well with the salt, and have the
ham rubbed well with the hand and a little fiat stone for half
an hour every day for three days, till the skin feels soft, and
the salt, etc., looks like a creamy substance. In rubbing
divide the salt, sugar, etc., into portions, and take a fresh
portion every time, taking care to turn the ham skin
downwards, and cover with the salt, etc. When all has
been used, and the ham rubbed three days, take all the
brine that has formed and boil it with two pints of vinegar
and two pints of good ale. Skim it well, and when cool
poui* over the ham, leaving it in this pickle for a month.'
Then dry it, put under a press, brush with a little tar
mixed with treacle and some bran. Smoke for three
weeks, and hang in a cool, dry place.
The above pickle does beautifully for sides of bacon,
or any other pork that has to be smoked.
When wanted for use, before boiling soak the ham for
a night, simmer gently for three or four hours. Let your
water boil before putting in the ham, and then gently
simmer.
M] HAM TOAST— HAM-HARE (JUGGED).
HAM TOAST,
(Breakfast Dish.)
Chop up some lean ham, put into a pan with a lump
of butter, a little pepper, and two well-beaten eggs.
When well warmed spread on hot buttered toast. Seive.
Another similar breakfast dish is as follows :
Put into a stewpan three tablespoonfuls of cream
or milk, some grated tongue, beef, pepper, and salt.
When hot put in four eggs, well beaten ; stir all the time
till the mixture is quite thick. Have some buttered toast,
spread the mixture on, and send to table very hot
HAM.— See Omelet (Ham).
HARDERS.—See HERRINGS.
HARE (JUGGED).
Ingredients.
t Hare. J teaspoonrul of Black Pepper,
A few Siveet Heibs. A strip of Lemon.Peel.
2 Onions. Thiclcening of Butter and Flour.
4 Cloves. atablespoonfulsof Mushroom Ketcliup.
6 Whole Allspice. i pint of Port or other dark Wine.
Skin and wash the hare nicely ; cut it up into joints, not
too large ; dredge with flour, and fry in butter a nice brown ;
then put into a stewing-pan with the herbs, onions, cloves,
allspice, pepper, and lemon-peel j cover with hot water,
and when it boils carefully remove all the scum, and
let it simmer gently till tender (which will be in about
one hour and three-quarters if the hare is old). Then
take out the pieces of hare, thicken the gravy with flour
and butter, add the ketchup and port wine, let it boil
ten minutes ; strain through a sieve on the pieces of hare.
Let it simmer for two minutes, so as to be nice and warm.
A few forcemeat balls {see Forcemeat Recipe) stewed
in the gravy ten minutes before dishing, is an improve-
ment. Serve with quince or red currant jelly.
90
HARICOT— HASH OF COLD MUTTON OR BEEF [H
HARICOT.
(Cape name, " Huspot")
Ingredients.
4 lb. of Shoulder, or best end 4 Carrots.
of Neck of Mutton. Some Sugar Loaf Cabbage.
I Onion. About a cup of Green Peas.
3 or 4 Potatoes. Some Salt and Cayenne I^per.
Put the mutton in a flat stewing-pot, let it fry a pale
brown (but do not cook enough for eating) with the onion
cut in slices; then cover the meat with layers of the
vegetables cut in slices ; add a cup of water. Cover the
pot, and let it stew gently for two or three hours. This is
a delicious dish.
HASH OF COLD MUTTON OR BEEF.
(A cheap gravy for hashes, etc.)
Ingredients.
Bones and Trimmings of a cold joint i Fried Onion.
intended for hashing. i Carrot,
i teaFpoonful of Salt. i oz. Butter.
J teaspoonful of Whole Pepper, Flour, for thickening.
\ teaspoonful of Allspice, Sufficient Waier to cover the bones
Some savoury Herbs, well.
Chop the bones very fine ; put into a stewing-pan
with salt, pepper, spices ; cover with boiling water. Let
the whole simmer gently for two hours. Slice and fry
onions till a pale brown, and mix with gravy made from
the bones ; boil a little while, strain, and put back into
the saucepan. Thicken with a little flour rubbed in
butter, or a little plain browned flour, a pinch of brown
sugar, and some tomato sauce. Let it all boil well.
Lastly put in your nicely cut-up meat, taking care that
it never boils, or it immediately becomes hard. Serve
with toast round the dish, or fried sippets, A little
cayenne pepper is very nice in hashes. Time for gravy,
about two or more hours.
H] rJEATHERTON— HERRINGS— HONEY CAKE.
HEATHERTON.
{Or " Friar's Chicken.")
One pint of water, one ounce of butter — let this boil.
Cut upr a chicken, set it to stew in the liquor for an hour.
Take the chicken out of the stock, and keep warm in a
hot dish. Flavour the stock with a dash of nutmeg, some
white pepper, a blade of mace, and a little lemon ; let it
boil up, remove from the fire. Whisk up two or three
eggs, stir into the mixture (after removing the mace) as
you would custard, let it thicken, ^«^ noi i>oi/, pour over
the chicken, etc., and serve hot.
Fish, or any tender veal or Iamb, may be done this way.
HERR/NGS.
(Cape " Harders." Mrs. Fleming.)
Roast on a gridiron ; serve with a little butter, chopped
parsley, vinegar, or lemon juice. Very good.
Harders soaked in water for a night, and broiled in a
buttered paper on a gridiron, are very good.
The small dried and salted herring commonly called at
the Cape " Bokom," is very good when done this way: pour
boiling water on it, and then steam in a covered pan with
a little fat. When tender, remove the skins, and serve hot.
"■HONING KOEK" OR HONEY CAKE.
Ingredients.
6 lb. of Flour. 2 lb. Sugar.
i} quart bottles of Honey.
Boil sugar and honey together ; add one dessertspoon-
ful cloves, two dessert spoonfulscinnamon, pounded ; re-
move from the fire. Add the weight of an egg in potash,
and one wineglass of brandy.
Mix the flour with two teaspoonfuls of soda ; then mix
the hot syrup and flour well together, working the dough
well with the hands ; roll out thinly. Put into a buttered
pan and bake in a slow oven for one hour. Cut into squares.
Preserved citron, cut into strips and mixed with the dough,
improves the flavour. One-quarter of this quantity enough
for a small family. Will keep for some time.
" HUSPOT.^—See Haricot.
9a
HOM£ REMEDIES. [H
HOME REMEDIES.
TO STOP BLEEDING FROM THE NOSK.
A teaspoonful of cream of tartar in a tumbler of water,
taken, will almost immediately stop the bleeding.
FOR BRUISES OR SPRAINS.
Bathe with hot water as soon as it can possibly be
procured, and as hot as can be borne. Go on for an hour
or more.
FOR BURNS AND SCALDS.
Common whiting mixed with water to the consistency
of cream, spread on linen, laid over the part scalded or
burnt, gives instantaneous relief. To be kept moist by
occasional sprinkling.
Another excellent remedy is the following : Take equal
quantities of lime water and raw linseed oil, mix well
together, and rub over the scald or burn. Lime water is
made by mixing three tablespoonfuls of lime with a quart
of boiling water. Shake well, and let it stand for a day or
two. Pour off when clear, and mix with linseed oil in
equal quantities. Keep in readiness. No house ought ever
to be without it.
FOR CHAPPED HANDS.
(A Country Remedy. Bessie's.)
Take equal quantities of glycerine, castor oil, spirits of
wine (tablespoonful of each), ditto goat lard (buck fat) ; a
piece of beeswax the size of a walnut, half an ounce of
camphor (dissolved in eau de cologne and spirits of wine),
the juice of a lemon. Melt the beeswax and goat lard,
stir with the castor oil, then the glycerine ; then remove
from the fire, stir in the camphor (dissolved in the spirits
of wine), then the spoonful of eau de cologne, and lastly
the juice of the lemon. Stir all well together till quite
cold. Put into pomade pots. Will keep for years.
95
H] HOME REMEDIES.
HOME REMEDIES (continued).
FOR CHILBLAINS.
Make a paste of powdered alum and milk ; spread on
the affected part.
FOR CORNS AND BUNIONS.
Apply small strips of soap plaster.
FOR CROUP.
Scrape a teaspoonful of alum with twice the quantity
of sugar. Administer as quickly as possible. Almost
instantaneous relief will follow.
FOR CROUP OR COLD.
Mix the yolk of an egg with two teaspoonfuls of sweet
oil, two of brown sugar, and one of vinegar. A tea-
spoonful taken twice a day.
Hot flannels, dipped in vinegar, applied to the chest
and back, give great relief in cases of croup.
FOR CROUPY COUGH— FOR CHILDREN.
Ingredients.
1$ drops of Ipecacuanha Wine. lo drops of Paregoric.
For a child of four or five. Given at night.
FOR CROUPY COUGH, OR HOARSENESS IN CHILDREN.
Take equal quantities of milk or flour of sulphur and
glycerine. A small quantity put into a child's throat
soothes it. Every two or three hours,
FOR SLIGHT CUTS AND FLESH WOUNDS
(H. D.)
The moment you cut your hand, etc., saturate some lint
or old linen with spirits of wine, or turpentine. It smarts
for a few minutes, but instantly stops the bleeding ; and in
a very short time the place will be healed up.
96
HOME REMEDIES. [H
HOME REMEDIES (continuecC).
FOR CAPE DISTEMPER IN DOGS.
(Homoeopathic.)
One dot of nux vomica once a week regularly before the
dog shows symptoms of the disease. Young dogs generally
get it early in the spring. When the disease shows —
which will be perceived by the gums being white, and the
eyes weak, and the dog has no appetite — give one dot or
drop of the tincture of nux three times a day for three
days. Then give arsenicum three times a day, one dot or
drop ; then pulsatilla, one dot three times a day. The
dog to be kept very warm ; fed on lukewarm water and
brown bread. If he is very weak, give beef tea three times
a day.
KOR ECZEMA — A SIMPLE CURE.
Take equal proportions of glycerine and castor oil, stir
well till it becomes the consistency of thick honey, and
apply to the affected part. Most excellent.
FOR HORSES SEIZED WITH VIOLENT SPASMS OR COLIC
(From Dr. Hiddingh.)
Ingredients.
40 drops of Oil of Peppermint, 4 pint Whisky.
50 ,, Laudanum. J pint of Hot Water.
Shake all these well together in a soda-water bottle
and give to the horse. If necessary, repeat the dose after
half an hour.
This remedy has never failed when given in time.
Horses very often are seized with colic in .South Africa
when fed on green forage in the spring and when tra-
velling.
INSECTS.
(To kill insects on Orange or Rose trees.)
Take a quart of paraffine oil, four pounds of soft
soap, and ten quarts of water. Pour some boiling water
into an iron pot, stir some soft soap into the water,
then mix with the paraffine. Apply with a brush.
H] HOME REMEDIES.
HOME REMEDIES {continued).
FOR LUMBAGO.
Ingredients.
I tablespoonful of Flour of Sulphur. i tablespoonful of Paraffine.
Mix well together into a salve, spread on a linen rag,
and put over the affected part. Put a piece of brown
paper over it, and some flannel ; leave for half an hour or
more. When taken off, powder the place if very red, put
cotton wool over it, and keep warm. Very effectual.
FOR MOSQUITO OR GNAT BITES.
Make a very strong solution of alum water, add one-
fourth of aromatic vinegar, and one-fifth of glycerine.
Shake well before using. It will instantly cure the bite.
FOR RHEUMATISM (A GOOD LINIMENT TO RUB ON).
(Mrs. Fleming.)
Ingredients.
I Egg well beaten. i oz. Spirits of Wine.
\ pint of Vinegar. i oz. Spirits of Turpentine.
\ oz. Camphor,
These ingredients to be well mixed together and put
into a bottle and shaken for ten minutes, after which to be
well corked to exclude the air. In half an hour it will be
ready for use.
Directions. — To be well rubbed on the affected part
three or four times a day, for ten or fifteen minutes at a
time. First dissolve the camphor in the spirits of wine,
then add the other ingredients.
FOR RHEUMATISM — ANOTHER LINIMENT.
(From Pretoria.)
Equal quantities of carbonate of soda, spirits of
turpentine, cocoanut oil. Put in a saucepan over the fire,
stir till well mixed ; strain, bottle. Rub in morning and
evening.
HOME REMEDIES. [H
HOME REMEDIES {continueJ).
FOR NEURALGIA.
Take a drachm of citrate of quinine and iron to a
bottle of water. Take a tablespoonful in water three times
a day.
FOR WHITE SORE THROAT.
Take half an ounce of chloride of potash, dissolved in a
quart bottle of water. One tablespoonful three times a
day.
For a child of seven or eight, four grains of chloride of
potash, in a little water, four times a day.
FOR SORE THROAT— ANOTHER REMEDY.
Four drops of sulphuric acid in a wineglass of water
three or four times a day.
I have heard that burning equal quantities of tar and
turpentine (about two tablespoonfuls of each in a tin
cup or pan) in the room of the patient suffering from
diphtheria gives great relief.
Families living far from medical aid should always
keep Swedish tar, turpentine, and sulphuric acid in their
houses.
FOR DIPHTHERIC THROAT— GARGLE.
A few drops oi a strong solution of permanganate of
potash, in water, make an excellent gargle.
FOR SPASMS, OR ANY INTERNAL PAINS.
Put a quarter of a pound of mixed cloves and allspice,
some ginger, and cinnamon, on a quart bottle of the best
brandy ; let it stand in the sun, or by the fire, for a few
days, till all the goodness is drawn out of the spices.
Dose for an adult, one teaspoonful ; for a child, ten
drops in wineglass of water ; or dropped on hot flannel,
and applied externally, it will be found very effectual also.
99
HI HOME REMEDIES.
HOME REMEDIES {continued).
FOR STYES.
Beat up the white of an egg with alum till it forms a
paste. Put in a muslin bag, and apply.
rOR TOOTHACHE.
Two drops of glycerine and one drop of pure carbolic,
on cotton wool, put into the cavity of the affected tooth.
Excellent.
ANOTHER.
Equal quantities of table salt (powdered) and alum,
mixed dry on cotton wool. Put in the tooth on cotton wool.
TURPENTINE PLASTER, OR " VERDWYN PLAISTER."
(Mrs. Hopley. Dutch Recipe.)
Ingredients.
9 tablespoonfuls of Olive Oil. 2 tablespoonfuls Beeswax.
s tablespoonfuls Spirits of Turpentine. A piece of Resin the size of a walnat.
Melt the wax, stir in the olive oil, the resin, and lastly
the turpentine. Stir till cold. Excellent for bruises,
sprains, sore breasts. In cases of cancer it has given
relief, being very soothing to pain.
FOR WHOOPING COUGH.
(Mrs. Fleming's Recipe.)
Sunflower seeds, browned as you would coffee, made as
you do coffee. Sweeten the decoction, and let the child
drink it freely, and especially at night.
FOR WHOOPING COUGH — AN EXCELLENT LINIMENT.
(Mrs. Myburgh.)
Ingredients.
I tablespoonful of Rum. \ a tablespoonful Spirits of Turpentine.
I tablespoonful of Honey.
Mix well together, rub on chest, back, and soles of feet
three times 3 day .
100
tCE.—See Cream (Chocolate;, Iced.
ICING FOR CAKES.
(Mrs. D. Cloete's Recipe.)
Ingredients.
t lb. Icing Sugar. Whites of 3 Egga
Whisk the eggs to a stiff froth and gradually sift in the
sugar. Beat the mixture well, until the sugar is smooth ;
then with a broad knife lay the icing equally over the
cake, laying on one layer first, and allowing it to get firm
in a cool oven before you put on the next layer, and so on.
The icing may be coloured with a little cochineal or
currant juice. Spinach juice gives a nice green colour.
For a sponge cake the icing may be flavoured with orange
or vanilla. Dry the icing in a cool oven before sending to
table.
For ornamental icing put layer of white sugar icing
first, then mix a little cochineal with some icing. Make
a kind of cornucopia of paper, leaving a small hole at the
bottom; fill with the red icing, and press it out at the
hole, when it can be guided into patterns or raised in
dots, etc. Or ornamental squeezers can be got at iron-
mongers' for this purpose. For a sponge cake flavoured
with orange, it makes a nice change to put a layer of
marmalade over the cake, and the icing, also flavoured
with orange, over that
103
I] ICING FOR CAKES (ALMOND)— ICE CREAM.
ICING FOR CAKES {ALMOND).
Ingredients.
I Bk Almonds. i lb. finely pounded Loaf Sugar.
Whites of 2 Eggs.
Blanch the almonds and pound them in a mortar,
adding a little cold water orwhite of egg during the pounding
to keep the almonds from oiling. Whisk the whites of
two eggs to a stiff froth, mix with the almonds, beat well
together to a smooth paste. Ice the cake with a broad
knife, adding layer upon layer, allowing it to dry in
between.
ICE (COCOANUT).
Ingredients.
I Cocoanut grated. ij lb. White Sugai,
Milk of the Cocoanut.
First put the sugar in an enamelled saucepan on the
fire, with two tablespoon fuls of the milk. When the sugar
is dissolved, add the cocoanut and boil ten minutes. Take
care it does not burn. Oil a tin well, and pour in the
mixture, colouring half with cochineal Leave in mould
till cold. {See COCOANUT Ice.)
ICE CREAM {GINGER).
(Mrs. Southey's Recipe.)
Make a custard with half a pint of milk, the yolks of two
eggs, and three ounces of sugar; add half a pint of whipped
cream and some preserved ginger, cut into small pieces,
and freeze. If cream is not procurable, make a little more
custard with the yolks of four eggs. Whip the whites to a
stiff froth and mix with the custard while hot. Add the
preserved ginger when the custard has cooled, and freeze,
104
ICE CREAM— INDIAN PILAU. [I
ICE CREAM {VANILLA).
(Mrs. Southey's Recipe.)
Make a custard with three eggs and half a pint of milk,
sweetened with three ounces of sug^ar. Whip half a pint
of cream and mix with custard. Flavour with essence of
vanilla, and freeze.
ICE (STRAWBERRY WATERS
Crush some ripe strawberries and strain off a pint of
juice ; sweeten with sufficient clarified sugar, and freeze.
INDIAN PILAU.
(Miss Leisching.)
Ingredients.
g oz. of Butter. 3 Onions.
4 Cloves. A tiny piece of Cinnamnk
4 Cardamom Seeds. 12 Peppercorns.
2 Hard-boiled Eggs. \ lb. of Vi^hite Rice.
A few slices of good Bacon. A young Fowl
A pint of good Stock or Gravy.
(Put all the spices into a muslin bag.)
Slice the onions very fine, fry a nice brown in the
butter, then add the stock, three-quarters of a pound
of good white rice, well mashed, and a few slices of bacon
or corned pork. Put all into a flat saucepan and cover
with one pint of water, taking care to have two inches of
gravy above the rice. When the rice is all but done, have
ready a boiled fowl, nicely trussed, lay it in the middle of
the rice, cover the pot and let it simmer till the rice is nice
and dry; serve with the rice all round the fowl, garnished
with hard-boiled eggs and slices of bacon. Take care to
remove the bag of spices. Shoulder of mutton or lamb
may be done in the same way, only difference, the meat
to be put in raw with the rice, and no stock need be
added.
105
I] IRISH STEW.
IRISH STEW.
Ingredients.
3 lb. Loin or Neck of Mutton. 3 Onions,
S lb. Potatoes. Pepper, Salt.
Rather more than one pint of Water.
Cut the mutton into chops of moderate thickness, pare
and slice the potatoes, and cut the onions in rings. Put
a layer of potatoes at the bottom of the stewing-pan, then
a layer of mutton and onions ; season with pepper and
salt. Proceed in this manner till all is used. Take care
to have plenty of vegetables at the top. Pour in the
water, and let it stew gently for two and a half hours,
keeping the lid of the stewing - pan closely shut.
Occasionally shake the pot to prevent burning.
IRISH STEW (^ANOTHER WAY).
(Our Cape Recipe.)
Take ribs of mutton, three or four pounds, brown
slightly with a little onion, then add a good soup-plate
of potatoes sliced, a piece of red chilli. Cover the meat
with the potatoes, and- simmer for two hours. Leave the
meat whole, only joint it.
106
INVALID COOKERY.
INVALID COOKERY.
BARLEY WATEK.
Take half a cup of pearl barley, wash well, and boil in
the same way as the receipt for a pleasant gruel ; but will
require a longer time— one hour. Sweeten to taste, and
add orange or lemon.
BEEF TEA.
Cut up the meat in small pieces, putting it in a jar till
the juice is extracted. The jar to be corked and kept in
a saucepan of boiling water for two hours. A little isin-
glass increases the nourishment. A teaspoonful at a time.
ANOTHER BEEF TEA.
Take an ounce of raw beef, from the shin or rump
(freshly killed). Mince very fine, put into a cup with a
tablespoonful of cold water, let it stand for a quarter of an
hour, strain, and give a teaspoonful at a time.
BEEF TEA (VERY STRONG).
Mince two pounds of lean beef or mutton, put it into a
jar without water (closely covered), stand it in an oven for
an hour and a half till every drop of gravy is out of the
meat. Mix this rich stock with boiling water to the proper
strength required.
" BILTONO"
(Ste "BiltMg" recipe, earlier in the book) is both appetising and
^ouri^hini for invaiidgi
JQ9
I] INVALID COOKERY.
INVALID COOKERY {continued).
MUTTON BROTH.
Ingredients.
3 lb. of Scrasr End, or Neck of Mutton. i tablespoonful of Pearl Barley,
s quarts of Water. A Carrot, or Turnip.
Boil all well together for three hours or more ; strain
through a kitchen strainer. The neck of mutton makes a
more tasty broth than the same quantity of beef.
CHICKEN BROTH.
(H. D.)
Take an old fowl ; cut very small ; set on the fire with
two quarts of cold water, a few peppercorns, allspice, and
salt. Let it boil slowly, in a closed-up pot, till the chicken
is in shreds. Strain ; may be thickened with a little vermi-
celli, if liked. Will take four hours. The yolk of an ^^'g,
whipped up with a little lemon juice, stirred into the broth
just before serving, is both nourishing and appetising.
A MUTTON CHOP.
(From the undercut.)
Take a slice from the undercut of a saddle of mutton,
sprinkle with pepper, and grill on a very hot gridiron, turn-
ing frequently. Don't put a fork into it. When done, rub
a little bit of fresh butter on it, and some salt. It will
be found delicate and tasty. Serve very hot. The chop
may also be cut out of the middle of a leg of mutton.
CHICKEN CREAM OR MINCE.
Take a nice young fowl; boil it in a cloth. When
done, take the breast and upper part of the leg ; mince
INVALID COOKERY, [i
INVALID COOKERY (continued).
and pound in a mortar. Chop up the rest of the chicken,
with all the bones broken ; put into a stewpan with a
quart of water, a few allspice, a little nutmeg and pepper ;
let it stew to a pint or less ; rub the minced chicken
through a sieve into the gravy, after it has been strained.
Thicken with two spoonfuls of good fresh cream, or a
little maizena, rubbed in a pat of butter — not too rich.
This mixture can be heated in a mug in a saucepan of
boiling water; don't forget a little salt. Two or three
spoonfuls may be taken by an invalid.
EGG AND SHERRY.
Whisk up the white of an egg to a stiff froth ; take a
wineglass of sherry and a little sugar ; whisk all up well.
Beth nourishing and pleasant.
EGG SILKY.
Whisk the yolk, or the whole egg, very well ; grate a
little nutmeg on it ; take a good teaspoonful of sugar,
stir well together ; pour in gradually about half a tumbler
of boiling water ; lastly, add half a wineglass of whisky.
This is an excellent mixture Jor a cold.
A PLEASANT GRUEL.
Take a small cup of good wheaien bran, mix with a
little cold water, then stir into two quarts of boiling
water, into which a stick of cinnamon has been put ; let it
boil for half an hour, till sufficiently thick; strain, and
when to be taken add a teaspoonful of lemon or orange
and as much sugar as you like. Good for colds.
Ill
I] INVALID COOKERY.
INVALID COOKERY {continued).
STRENGTHENING JELLY.
Ingredients,
1 pint of Port Win*. i oz. Gum Arabic.
3 OZ. Isinglass. i a Nutmeg, grated.
2 oz. White Wine. Sugar to taste.
Put these ingredients in a Jar, tie it over; put the
jar into a saucepan of warm water, let it remain in the
saucepan till all is dissolved ; it must be stirred constantly.
When cold it will be a iirm jelly. Give the invalid a piece
the size of a nutmeg at a time.
A WINE JELLY FOR INVALIDS.
Take the juice of two oranges, and peel of one, the
yolks of four eggs, an ounce of isinglass (or a stiff jelly,
procured from calves' feet or sheep's trotters, about one
pint), half a pint of sherry or white wine, one wineglass
of good cognac, ten cloves, a little cinnamon, and two
tablespoonfuls of sugar. Stir all well together, put into a
stewpan. When it boils up draw it aside for five minutes ;
pour in two tablespoonfuls of cold water. Strain through a
jelly-bag. Use good sherry, and freshly laid eggs.
STRENGTHENING SOUP.
Boil two knuckles of veal in three quarts of milk till
reduced to a half. Flavour with a little mace or nutmeg,
salt to be added when done. Half this quantity does
£t a time.
SOUP FOR INVALIDS.
(Dr. Versfeld.)
Take two pounds of good lean mutton or beef. Pass
twice through a mincing-machine so that every particle
is well mashed. Set it on the fire with two quarts of
water. Let it boil slowly for three hours or more, so that
it is reduced to one quart or less. Add salt, and any
flavouring that is liked ; a few peppercorns and allspice,
Strain through a gravy strainer before serving. ' "
113 " " "*
INVALID COOKERY. [I
INVALID COOKERY {continued).
CUSTARD FUDDING.
Few invalids ever tire of the plain, old-fashioned
custard pudding made in this way : Two eggs, well
whipped, mixed with one pint of milk and a spoonful of
sugar ; bake in an oven, standing the basin in a tin dish
with water in it to prevent it curding.
The Schaum pudding (see PUDDINGS) is another
favourite with most people.
113
N.B.— An jams atid preserves wlien made should be put in gTass
bottles or china pots (previously well scalded). A round of silver
paper, large enough to rest on the top of the jam and cover it, should
then be dipped in brandy and laid on the jam, and the mouth of the
jar neatly covered over with paper caretuily pasted or tied down lo
exclude the air, and the name and date of the preserve written upon it.
JAM. — Set Grape Jam and Loquat Jam.
JAM {LEMON).
{An imitation of Scotch Marmalade.)
Ingredients.
8 III. of Carrots. 4 lb. Lemons (or Orange! ,
8 lb. of Sugu. or Seville Oranges).
First boil the oranges and carrots together till nearly
soft, in water enough to cover them well. Pour off the
water and keep on one side. Then mince all through the
mincing-machine (seeds of the oranges as well). Add
the sugar, and four or five cups of the water in which
the oranges and carrots were boiled ; boil it till clear.
Keep the lid on the pot at first, as it is apt to become
dry. Before putting in the jam, take care to oil the
preserving-pot with olive oil to prevent its burning.
JAM {MELON).
Ingredients.
t lb. of ripe Melon, minced, or A smnll piece of bruiied Ginga
cut in thin slices, in a bag.
4 lb. of Sugar,
After mincing the melon put into a preserving-pot
(previously oiled). Let it just boil up, then add the sugar.
Boil till clear, and the juice nice and thick. Stir repeatedly,
or it will burn. Cork welL
in
J] JAM (KAFFIR WATER MELON)— JELLY.
7AM {KAFFIR WATER MELON).
Take twelve pounds of water melon, six pounds of
sugar, mash through a mincing - machine ; also three
oranges. Boil up well, then add the sugar. Boil till clear.
A very good Jam,
JAM {PEACH).
(Cape.)
Peel and slice the "Clingstone" or yellow peach.
Have ready a basin of water with a handful of salt in it,
lay the sliced peaches for half an hour in this. Take one
pound less sugar than fruit, oil the preserving-pot, put
alternate layers of fruit and sugar and a iew cups of water.
Stew gently till clear, and the syrup thick. A delicious
jam for breakfast or tea.
JAM {QUINCE).
(Mrs. Cloete's Recipe.)
Slice the quinces or pass through a mincing-machine,
take the same weight of sugar as fruit. First oil your pre-
serving-pot (very clean copper or enamelled), then put in
the cut-up fruit. Add a few cups of water, let it boil for
half an hour ; then add the sugar, and boil till quite clear.
JAMS.— See Note at end of J.
JAMS.— See also Marmalades and Preserves.
JELLY.
(Mrs. Daniel Cloete's Recipe.)
Ingredients.
z oz. or i;. packet Gelatine, 2 Lemons.
1 lb. Brown Sugar. The White and Shells of 4 Eggs.
I pint Sherry. A few Cloves.
4 pint Brandy. 2 small pieces of Mace.
Tlie Juice of 3 Oranges. 6 Cardamone Seeds.
Soak the gelatine in one pint of cold water, then pour
on half a pint of boiling water to dissolve the soaked gela-
tine (in winter take one pint or the jelly will be too firm),
Then add the other ingredients, and the whites of the eggs
JELLY— JELLY (ASPIC). U
well whisked to a stiff froth. Boil on a brisk fire until the
scum rises to the top of the saucepan. Have ready a
tumbler of cold water, pour some of the water on the
boiling jelly. Do this three times, letting it boil in be-
tween. Remove from the fire, let it stand five minutes,
strain through a jelly-bag into a mould, and turn out when
cold. Very good.
JELLY.
(Mrs. Alexander Van der Byl's Recipe.)
Ingredients.
> quart packets Gelatine. 12 tablespoonfuls of Brown Sugar.
6 Eggs. IS Cloves.
I tumbler Lemon Juice. 2 sticks of Cassia (or Cinnamon).
1 bottle Sherry. The Peel of 4 Lemons.
3 wineglasses French Brandy. The Shells of 3 Eggs broken quite hne.
Put one cup of cold water on two quart packets of
gelatine to soak ; when well soaked, pour in three cups
of boiling water. Whisk the whites of the eggs to a froth ;
then add wine, brandy, the lemon or orange peel, and all
the other ingredients. Stir all the ingredients well. Let
it boil up three times, take it from the fire, pour on it one
cup of cold water, and let it stand for five minutes ; then
strain through jelly-bags till quite clear, and pour into
moulds. Good.
Half a tumbler of lemon and half orange juice may be
used instead of one whole tumbler of lemon juice.
JELLY {ASPIC).
(Mrs. Cloete's Recipe.)
Two and a half ounces gelatine soaked in a cup of
cold water ; one quart boiling water ; ten peppercorns ;
ten allspice ; two cloves ; one onion ; one dessertspoonful
salt ; two bay leaves ; a small cup of malt vinegar ; one
tablespoonful of Tarragon vinegar ; juice of one lemon ;
whites of two eggs well whisked ; one tumbler of cold
water, thrown in while boiling, to clarify. Strain through
jelly-bag till clear. Enough for fourteen persuns.
119
J] JELLY (ANOTHER ASPIC— BLACKBERRY).
JELLY {ANOTHER ASPIC OR SAVOURY).
Ingredients.
1 Calf's Foot. I blade of Mace.
6oz. ofHatn. lo Peppercorns.
2 lb. of VeaL Whites of 2 Eggs.
I Large Carrot. i teaspoonful of Tarragon Vinegar.
1 Small Onion. 1 spoonful of Isinglass.
I bunch of Sweet Herbs. Hajf a gallon of Water,
Put about six ounces of ham, two pounds of knuckle of
veal, and a calf's foot (with the bone broken) into a stew-
pan, with one large carrot, a small onion, and a bunch of
sweet herbs. Boil it until reduced to one quart ; strain it
through a sieve. When cold, skim off all the fat, and put
the jelly into a stewpan with the whites of two eggs (well
whisked), and a teaspoonful of Tarragon vinegar, and a
spoonful of isinglass. Stir it until on the point of boiling,
then draw it to the side, and let it simmer gently for nearly
twenty minutes. Let it stand to settle, and then pour it
through a jelly-bag until quite clear, when it will be fit to
use for garnishing meat pies, etc. Time, one hour and a
half.
JELLY {BLACKBERRY), IN A MOULD.
(Mrs. Jackson's Recipe.)
Ingredients.
2 lb. of Blackberries. J lb. of White Sugar.
\ oz. Gelatine.
Extract the juice from the fruit by putting in the oven
in a jar for a few hours ; strain through a muslin bag
placed over a cullender, or strainer. Soak half an ounce
of gelatine in a little water ; add to the blackberry juice,
with a quarter of a pound of sugar ; boil all for half an
hour. Put into a wet mould ; turn out next day ; serve
with cream. This will do for mulberries, only taking more
sugar.
IM
JELLY (CALVES' FOOT)— FRUIT IN JELLY. [J
JELLY (CALVES' FOOT).
Take four calves' feet, slit them in two, take away the
fat from between the claws, wash them well in lukewarm
water, then put them in a large stewpan, and cover them
with water. When the liquor boils, skim it well, and let
it boil gently six or seven hours, that it may be reduced to
about two quarts, then strain it through a sieve, and skim
all the oily substance which is on the surface of the liquor.
If you are not in a hurry, it is better to boil the calves'
feet the day before you make the jelly, as, when the liquor
is cold, the oily part being at the top, and the other being
firm, you may remove every particle of the oily substance
without wasting any of the liquor with pieces of kitchen
paper applied to it. Put the liquor into a stewpan to
melt, with a pound of lump sugar-, the peel of two lemons,
and the juice of six, the whites and shells of six eggs
(beat together), and a bottle of sherry or madeira. Whisk
the whole together until it is on the boil, then put it at the
side of the stove, and let it simmer a quarter of an hour.
Strain it through a jelly-bag ; what is strained _^rst must
be poured into the bag again, until it is as bright and as
clear as spring water. Then put the jelly into moulds to
get cold and firm. When it is required to be very stiff,
half an ounce of isinglass may be added when the wine is
put in. It may be flavoured by the juice of various fruits,
etc., or spices, and coloured with saffron, etc.
N.B. — Ten sheep's trotters, which may be bought for
twopence-halfpenny, will give as much jelly as a calf's
foot, which costs a shilling.
JELLY (FRUIT IN).
Put an inch of jelly into a mould ; when set, arrange
any fruit you like. Put spoonfuls of jelly in between, to
keep it in place. It must be done slowly, allowing the
jelly to set before adding the fruit. Fill up with jelly. It
is an improvement to steep the fruit in maraschino, or
brandy, before putting into the jelly.
131
J] JELLY (GUAVA— MEDLAR— QUINCE).
JELLY (GUAVA).
(Mrs. Hiddingh's Recipe.)
Take nice ripe guavas, peel them, cut them through,
and just cover them with water. When quite soft, pour
them into a large, coarse bag, something like a jelly-bag;
leave it to drain all night Next day, convert into jelly by
adding to every two cups of the juice, when it boils, one
cup of sugar. Boil briskly till the consistency of jelly.
Pour a little into a tumbler of cold water ; if it does not
mix with the water, it is ready to be poured into moulds
or jars.
JELLY (MEDLAR).
(A Swellendam Recipe.)
Let the medlars be quite soft ; cut ofif the tops, put in
a preserving-pan, cover with water, boil six or eight hours
slowly, strain through a coarse sieve. To every pint of
juice add one pound of sugar. Boil over a quick fire,
stirring all the time. When it thickens, drop on a plate ;
if it Jellies it is done. Or drop into a tumbler of cold
water ; if it does not mix with the water it is good. This
jelly is delicious, and ought to be a clear amber colour.
JELLY (QUINCE).
(Mrs. Cloete's, of Constantia, Recipe.)
Take about twenty-five quinces, wipe them clean, cut
in quarters, lay in a large preserving-pot, cover with water
(about six quarts to twenty-five quinces) ; boil till quite
soft, then strain through a thin cloth or coarse milk
strainer. To three cups of juice take two of white sugar ;
boil in small quantities on a brisk fire. When it begins to
get thick, pour a little into a tumbler of water ; and if it
congeals, and does not mix with the water, it is ready to
be put into moulds or cups. Cover with paper dipped in
brandy, and keep in a dry place. Will keep for years.
JUNKET— JAM. [J
JELLY {STRENGTHENING).— See Invalid Cookery.
JELLY {WINE).— Set Invalid Cookery.
JUNKET.
(Mrs. Hiddingh's Recipe.)
Ingredients.
I quart of Milk (new), i tablespoonful of Vanderhum.
I oz. of White Sugar. i tablespoonful of Rennet.
Take new milk, sweeten with one ounce of sugar, let it
come to blood heat ; flavour with a tablespoonful of Vander-
hum (or rum), one tablespoonful of rennet. Stir well, and
pour into a glass dish, which stand in a tin of warm water,
so that the mixture remains lukewarm for half an hour, in
which time it will become quite firm. Whisk up half a pint
of cream with sugar and pour over the junket before
serving.
Note to Jams, p. Ii8. — Since the above was in print
the following excellent Jam recipes have been written
down :
JAM {SEPARI OR CAPE GOOSEBERRY).
One pound of "gooseberries" to three-quarters of a
pound of sugar. Prick each berry twice, and put with the
sugar in layers into the preserving-pan, and let it simmer
until the sugar is melted (a cup of water may be poured
over the fruit and sugar). When quite melted, let it boil
briskly for two hours.
JAM {PINEAPPLE).
The weight of the fruit in sugar. Make a syrup of
the sugar (a cup of water to a cup of sugar).
Peel and slice the pineapple, and preserve in the syrup.
The j'uice of a lemon may be added after it is finished.
Takes about three hours.
«»3
K.
KABOBS.—See Sasatim,
KEGEREE.
(An Indian way of dressing cold boiled fish. Mrs. Christian's
Recipe.)
i lb. of Boiled Fish. s Eggs.
I lb. Rice. 3 oz. of Butter.
A little Cayenne Pepper, Salt, and Nutmeg.
Wash and boil the rice ; break the fish in pieces, taking
out all the bones ; put the butter, fish, and rice into a stew-
pan with cayenne, salt, and a little nutmeg. Stir well,
then add the eggs (well beaten). Stir over the fire until
quite hot. Serve in a hot dish. A nice breakfast dish.
KEGEREE {ANOTHER).
(For Breakfast Indian.)
Ingredients.
I tablespoonful of Rice. Anjr White Fish previously boiled
4 Hard-boiled Eggs. A lump of Fresh Butter.
Pepper, Salt.
Boil the rice very soft, and dry ; boil the eggs hard, and
chop them fine ; take the remains of any fish that has
been previously boiled, mince fine, and mix all well
together. Put the mixture in a stewing-pan with a lump
of fresh butter, stew till thoroughly hot, stirring con-
stantly to prevent burning, season with pepper, salt, and
cayenne. Take care not to make it too moist. (Boiled
snook or cabeljon, if at the Cape, or any white fish will do.)
Time, six minutes after the rice is boiled.
127
K] KIDNEYS (BROILED— STEWED)— KOESISTERS.
KIDNEYS {BROILED).
(For Breakfast.)
Take four sheep's kidneys ; with a sharp knife cut each
kidney open lengthways down to the root, but do not
separate them ; skin them, and put a small skewer under
the white part of each to keep them flat. Make the grid-
iron warm and rub it over with butter ; place the kidneys
with the inside downwards, and broil them over a clear fire.
When sufficiently done on one side, turn on the other.
Remove the skewers, season with pepper and salt, put a
little piece of butter in the centre of each, and serve on
a piece of well-buttered toast. They must be sent to table
as hot as possible.
KIDNEYS {STEWED).
(Mrs. Fleming's Recipe.)
Parboil some sheep's kidneys, divide them, toss in %
pan with some pepper, salt, cayenne, and flour, and a
piece of butter. Then take a few spoonfuls of stock, a
little sherry, minced parsley, and half a teaspoonful of
Worcestershire sauce. Simmer gently {but do not boil) for
fifteen minutes.
KOESISTERS.
(Batavian or old Dutch Sweetmeat Recipe.)
Ingredients.
3 breakfast-cups of Flour. i teaspoonful of Mixed Spicei.
1 cup Brown Sugar. 4 Eggs well beaten.
2 teaspoontuls of Cinnamon. Half a cup of Fat and Butter melted.
A good tablespoonful of Yeast
Knead all well together, and let it stand for half an
hour, then roll out on a board made for the purpose. Cut
each about an inch and a half long, let them boil in fat
When done, dip the cakes into a syrup made of three cups
of sugar and two of water, well boiled and flavoured with
cinnamon. Will keep for months.
m8
L.
LAMB {STEWED WITH PEAS).
Ingi edients.
The Scrag or Breast of L4lci.
Mix all together and roll out.
PIE {OLD-FASHIONED DUTCH).
(« Ouderwetsc Pasty." Mrs. J. Cloete.)
Ingredients.
t Chicken. Juice of a Lemon.
a Onions. i glass of Wliite Wine.
I blade of MmK A little Sago and Vermicelli.
Salt. s Hard-boiled Eggs.
A little Pepper. A few slices of Ham,
a oz. Butter. A few Allspice.
Take a chicken, joint and cut into pieces, put into a
stewing-pan with one white onion, about a pint of broth,
or water, a wineglass of white wine ; put about five all-
spice, a blade of mace, and twelve peppercorns into a little
muslin bag, and add ; let the chicken simmer in this for
half an hour, then add two spoonfuls of vermicelli, one
spoonful of sago, a good lump of butter ; stir carefully, as
the sago and vermicelli are apt to burn. Just before
taking out of the saucepan, whip the yolk of an egg with
i«7
P] PIE (FISH— MACARONI).
the juice of a lemon, stir in with the chicken j it thickens the
gravy, and gives a nice creamy look. Let this cool, then
put into a pie-dish with slices of hard-boiled egg and ham
between, and make a few little balls of butter and flour
rolled together, and put in the pie-dish. Cover with pie
crust nicely rolled and ornamented. Brush with yolk of
egg mixed with milk. Bake in a quick oven for one and
a half hours.
Note. — If the chicken is very tender, it can be put into
the pie-dish uncooked, and will be equally nice, but will
take much longer to bake. The old Dutch way is to have
the meat parboiled.
P/£ (FISH).
(A Cape Dish.)
Ingredients.
Remains of Cold Boiled Fisfi. Tomato Sauce.
2 Onions fried in butter or fat. Maslied Potatoes.
Pepper, Salt, Mustard. i Egg.
Clear the fish from the bones, and break into little
pieces ; mix well with the onion, seasoning, butter, tomato
^auce, half the egg, and a little of the mashed potatoes ;
pack in the buttered pie-dish, lay the potatoes on the top,
.arush with the egg. Bake three-quarters of an hour.
Vetygood.
PIE (MACARONI).
Ingredients.
itt .
[ pmt of Milk. Jib. Grated Cheese.
Jib. MacaronL i teaspoonful of Mustawl.
4 pint of Milk. Jib. Grated Che
I tablespoonful of Butter. } lb. Puff Paste.
Boil a quarter of a pound of macaroni in water till
quite soft, then pour off the water; add a cup of milk,
a quarter of a pound of grated cheese, butter, and mustard,
salt, a pinch of cayenne and white pepper. Let it boil for
a minute, then bake in a buttered dish, or one lined with
puff paste.
i68
PIE (PIGEON— STEAK— VEAL KIDNEY) [P
PIE (PIGEON).
Ingredients.
4 Young IHgeons. i glass of "Vnia.
Pepper, Salt, Gravy. s oz. Butter,
Lay a rim of paste round the sides and edges of a pie-
dish. After the pigeons are cleaned, halve them ; season
as you would any other pie; a few slices of ham, some
hard-boiled eggs, a cup of good stock or gravy. Covei
with puff paste ; ornament the top, and stick four of the
little feet out of it. Brush over with egg and milk, bake
an hour and a half, with a buttered paper if the oven ia
very hot, over the pie crust to prevent its burning.
(Pigeons at the Cape are very plentiful, and are very
good roasted or stewed.)
PIE (STEAK).
Cut a steak into thin slices, sprinkle with parsley,
mushroom, and onion ; season with pepper and salt,
rubbing in the seasoning well on both sides ; roll up each
slice of beef, put into a saucepan on a layer of bacon, and
put in sufficient water to cover the rolls. Simmer gently
with the lid on till tender; put into a pie-dish with a
layer of hard-boiled eggs, cover with a good crust. Bake
in a quick oven for one hour and a half
PIE (VEAL KIDNEY).
Mince a couple of veal kidneys with the fat ; season
with nicely chopped herbs, cloves, nutmeg, pepper, and
salt ; a little chopped celery may be added ; four or five
hard-boiled eggs, half a cup of fine bread-crumbs, a wine-
glass of white wine, and a little stock. Mix all well to-
gether, cover with crust. Bake for two hours.
PIES. — N.B. — All meat pies with pastry crust should have a hole
left in the top of the crust, or it should be pricked over with a fork, to
let the steam escape during the baking, otherwise it is unwholesome.
It is with the object of biduig the bole that a pastry ornament is usual
at the top of a pie.
«69
P] PIGGIE, OR SUCKING-PIG-POLISH.
PIGGIE, OR SUCKING-PIG.
(A very favourite Cape Dish.)
When the piggie has been well cleaned and washed,
make a stuffing of bread-crumbs, suet, some dried sage
leaves, pepper, salt, lemon-peel. If eggs are plentiful, then
moisten with an egg and some water. Stuff the pig, sew
up with strong thread j truss it as a hare is trussed, with
its fore-legs skewered back and its hind-legs forward. Lay
it on a trivet, in a dripping-pan, with a pint of water in
the pan. Rub the piggie all over with butter (or sheep-
tail fat), and set it in a hot oven. Will take two hours.
I have heard that rubbing the piggie all over with the
white of egg, before roasting, makes it nice and crisp.
"POFFERTJESr—See Note at end of P, p. 19&.
POLISH FOR FLOORS.
(Home Recipe.)
If your floors are white, scrub and scour well with
strong soda ; stain with oak staining or vandyke brown,
which can be ground in water and mixed with a little size.
Go over the boards twice ; let the floor get quite dry, then
polish with beeswax and turpentine. Scrape the bees-
wax and any remains of sperm candles in a round basin.
Cover the wax with spirits of turpentine ; leave all night.
The next day the wax will be dissolved, and the mixture
have a creamy appearance. Rub well into the boards with
a piece of flannel, and polish by friction. A soft linen
cloth gives a better polish than flannel. When done three
times, an ordinary deal floor will have a beautiful polished
surface;
POLISH (FOR CLEANING AND POLISHING COVERS
AND TINS).
Shred half a pound of blue mottled soap in a jug ; add
half a cup of finely powdered whiting, pour in sufficient
water to make it the consistency of thick cream. Rub well
over the covers, and polish with & clean leather and
powdered whiting.
[70
POLISH (TO RESTORE FRENCH)— PORRIDGE. [P
POLISH (TO RESTORE FRENCH POUSH).
Ingredients.
I pint Linseed Oil. i oz. Hartshorn.
4 oz. Spirits of Wine, 3 oz. Gum Arabic.
6 oz . Vinegar. Wtiites of s Eggs.
The two last ingredients to be rubbed together in a
mortar, and the whole well mixed.
POLISH {FOR FURNITURE AND FLOORS).
(Mrs. G. Bateson.)
Ingredients.
3 oz, common Beeswax. i oz. Curd Soap or Castile Soap.
I oz. White Wax. i pint Turpentine.
I pint Boiled Water.
Cut up the wax and soap, dissolve, when cold add
turpentine. Shake the mixture frequently. In forty-eight
hours it will be ready for use. Very good,
ANOTHER.
Equal quantities of sweet oil, vinegar, and turpentine,
used sparingly on a damp flannel once a week, and rubbed
off with a linen duster.
ANOTHER.
Ingredients.
I pint Linseed Oil. i pint Vinegar.
I pint Spirits of Wine.
Shake well. Do not spare elbow grease, which is the
most important of all.
PORRIDGE (FOR BREAKFAST).
Ingredients.
s oz. OatmeaL I pint of Water.
i pint New Milk.
Put a pint of cold water into a stewpan over the fire ; as
it boils dredge in the oatmeal with your left hand, and stir
171
P] POT-POURRI— POTATOES (HOW TO BOIL).
with your right. Boil for twenty minutes. When it is
made, send it to table in a soup-plate. To be eaten with
a little salt or sugar. Hand round with it a jug of hot or
cold milk, or cream.
POT-POURRI.
(A Home Recipe.)
Ingredunts.
Rose Leaves, as many as you can a oz. of Orris Raot.
collect. Cardamoms.
Scented Verbena Leaves. 2 oz. Bay Salt.
Lavender. 2 oz. Saltpetre.
A few Bay Leaves. i oz. Cloves.
Some Nutmeg and Cinnamon,
The Odorata rose and other sweet-scented ones, freshly
gathered (but be careful no dew is on them), the verbena,
lavender seeds, and leaves, put in a wide-mouthed jar in
layers sprinkled with the salt, saltpetre, and the spices
well bruised. Stir the contents of the jar occasionally.
This will retain its scent for years, and may be freshened
up whenever roses and other scented flowers are in season —
clove, carnations, etc. At the Cape there is a very sweet-
scented pink rose, almost single, called the French, brought
to the Cape by the Huguenot refugees, and also Capse rose,
which give a most delicious scent to the pot-pourri. Be
careful not to let water be spilt on the pot-pourri — it would
spoil it completely.
POTATOES {HOW TO BOIL)
Put your potatoes into boiling water with a good tea-
spoonful of salt ; boil for twenty minutes ; when soft
which can be felt easily by pricking with a fork, throw
the water off, put the potatoes back (if with their jackets
on) into the saucepan, putting the pot on the stove for a
few minutes till the skins burst. If the potatoes are peeled
leave them in the colander on the steam ; toss them, and
send them in looking nice and mealy. The Dutch people
serve boiled potatoes with a little melted butter.
17a
POTATOES (SAVOURY)— PRESERVE. [P
POTATOES {SAVOURY).
(Mrs. Manuel's Recipe.)
Bake yonr potatoes, then cut in half and scoop out the
iii'side, which mix with a little chopped parsley, onion,
nutmeg, cheese, pepper, and salt ; put back into the skins,
e^g and bread-crumb the tops, brown them and serve hot.
"SWEET POTATOES" STEWED AS A VEGETABLE.
Peel and slice about four or five pounds of "sweet
potatoes"; take a cup of sugar, a spoonful of flour, a
spoonful of butter, and a little salt. Lay the sliced sweet
potatoe in an enamelled saucepan in layers, sprinkled with
sugar, butter, and flour, and when you have put in the
last layer pour over it a cup of water. Let it all stew
gently, giving the pot a stir occasionally.
To those who like sweet things with meat this is very
iKuch liked.
Boiling them in water with their jackets on,- peeled
before serving, and cut in slices, with melted butter, is
another good way of cooking " sweet potatoes."
PRESERVE.
See Marmalade, Jam, " Naartje Comfyt," Apricots Salted (Mebos),
Grapes in Brandy.
PRESERVE {GREEN APRICOT).
(An old Constantia Recipe.)
Ingredients.
loo green or unripe Apricots. Their weight in Sugar.
Prick the fruit with a steel pin, lay them in a deep
dish, sprinkle some s^lt 9ver them (about a dessert-
173
P] PRESERVE (RIPE APRICOT— IN BRANDY).
spoonful), pour boiling water over them, cover with green
vine-leaves (this keeps them green), lay a plate on the top;
Now proceed to make the syrup, taking a cup of water
to a cup of sugar. When it is boiled and clarified, take
the apricots out of the salt water, wash them, and pour
the boiling syrup over them. LeaVe for a night like this.
The next day preserve by gently simmering till the fruit
is nice and clear.
PRESERVE {RIPE APRICOT).
(Old Dutch Recipe.)
Apricots can only be preserved by pouring boiling
syrup over them, for ten days, boiling the syrup every
day ; the syrup to be made of sugar, the same weight as
the fruit. On the tenth day make a fresh thick syrup;
put the apricots in a wide-mouthed jar, pour the thick
boiling syrup over them, and cork well.
PRESERVE (APRICOTS IN BRANDY).
(Miss De Wet's Recipe.)
Ingredients.
61b. of Ripe Apricots or Peaches. sj lb. Sugar (boiled to a thick syrup).
Wipe your fruit very clean, prick with a steel pin ; pack
the apricots or peaches in a jar. Take one tea-cup of
thick syrup and one tea-cup of brandy, mix well, and
pour over each layer of fruit as you put them in your
jar; when filled, put a paper between the top of the jar
and lid ; set the jar in a saucepan of water, and let it heat
to near boiling point, then remove the paper and lid, and
when cold cork well. If the lid is one that screws on, no
bladder is necessary. Apricots and the " Pavia " peaches
are best done this way, and the yellow peach with Mrs.
Cloete's recipe.
174
PRESERVE (CITRON— FIG). [P
PRESERVE {CITRON).
(From my Grandmother's Recipe Book. Dutch.)
Scrape the rind, cut in halves, take out the pulp, lay
them in a basin of hot water to which a handful of salt
was added ; change the water the next day, then leave for
two days longer in water ; after that, boil them in clean
water till soft enough to put a reed through. Press all the
water out carefully, laying on a cloth to cool. For each
pound of fruit take two of sugar ; make a syrup of the
sugar (one cup of water for a cup of sugar), clarify with
an egg. Boil for two days on a slow fire. Keep well
corked in glass bottles.
PRESERVE (FIG).
(Old Cape Recipe.)
To preserve white figs whole, take them nearly ripe,
peel thinly, but leave the stalks on; lay for a night in
lime water, the next morning prick with a needle. Take
the weight of the fruit in sugar, make a thick syrup, taking
less water than cups of sugar ; lay the figs in the syrup,
boil gently till the figs are transparent and the syrup thick.
ANOTHER FIG PRESERVE.
(From a very old Cape Recipe Book. Dutch.)
Scrape unripe figs, cut a slit across the top (not to0
large), lay in a basin of cold water in which has been put
two tablespoonfuls of lime (this quantity to lOO figs). Lay
a plate, with a weight on it, on the top of the figs, or they
will drift on the water. About twelve hours after, take
out, wash clean. Have ready a saucepan in which you
have about three quarts of clean water, one teaspoonful of
carbonate of soda, one tablespoonful of salt. Let the figs
boil up in this, taking care to leave the saucepan open.
Take out when soft enough to be easily pierced with a
reed ; drain through a colander, or on a cloth. Take two
P] PRESERVE (RIPE FIG— RIPE MELON).
pounds of sugar more than the weight of fruit, make a
clear syrup (one cup of water to one of sugar) ; when
strained and cool, lay your figs in it for a night, the next
day preserve on a slow fire till the fruit is quite clear.
Cork in small jars. Time, three or four hours. Very good.
PRESERVE {RIPE FIG).
Take six pounds of ripe figs, lay them for a few hours
in lime water (two spoonfuls of lime to a basin of water) ;
take six pounds of sugar, boil a clear syrup ; alter strain-
ing, let it boil till thick before adding the figs ; then
preserve for two hours longer, slowly, till the figs look
clear. Cork. Will keep well.
PRESERVE i^' HOTTENTOT FIG," OR "SOUR FIG").
Lay the " figs" in boiling water till the hard skin is soft
and will peel off easily. Take the weight of fruit in sugar,
and boil a syrup. Put the fruit (after carefully peeling
and cutting off the hard part at the bottom) into the syrup,
and preserve slowly.
(The Hottentot fig is the fruit of a kind of mesem*
bryanthemum which grows wild at the Cape.)
PRESERVE {RIPE MELON).
(A very old Cape Recipe.)
Ingredients.
8 lbs. of Sugar, boiled with the same 6 lbs. of Melon, ripe,
quantity of Water into a Syrup i oz. of White Ginger,
clarified with an Egg.
Take a large ripe melon (not too soft) ; cut into large
slices ; prick with a fork, peeling the slices very thinly and
removing the seeds. Lay the pieces in a basin, cover
with cold water, in which is a teaspoonful of salt, and put
a plate on the top to keep the pieces under water. Let it
remain in water four or five days ; then wash it carefully;
put the fruit into boiling water, and let it boil up once ;
17$
PRESERVE (WATER MELON PEEL— MELON). [P
lay the slices of melon on a cloth to drain. Now boil the
syrup, and pour it boiling hot on the slices of melon,
repeating this process every morning for a week ; the last
two days put the slices of melon in the preserving pot in
which you heat the syrup, and let it boil gently for ten
minutes or more, then let it cool. Repeat the next day, and
go on till the fruit is quite clear and firm, and the syrup
nice and thick. This process diminishes the syrup greatly,
and you might make a little more if necessary. This mode
of making preserve is rather tedious, but repays one for the
trouble ; it will keep for years, and becomes beautifully
clear and quite firm. (The ginger to be put in a muslin
bag, and boiled with the preserve, and taken out the last
thing.)
PRESERVE {WATER MELON PEEL).
Cut the water melon peel in pieces ; cut ofif the outer
green peel and all the soft inside, cutting away all the red
part ; then cut into square pieces or shapes, prick well
with a fork ; lay the pieces in an earthen basin in lime
water — two spoonfuls of lime to four quarts of water. Put
a plate on the top to keep it under water ; leave all night ;
wash well in cold water next morning; put in some cold
water ; let it boil till you can put a stick into it ; now
drain. Having previously weighed the peel, take the same
weight in sugar ; set it on the fire in a saucepan, a layer of
peel and a layer of sugar, a few sticks of cinnamon, two or
three cups of water ; close the lid of the stewpan ; let it
simmer till the sugar is melted, then preserve gently (take
the lid off if there is a good quantity of syrup). If the
water melon was an " American Ice Cream," it will preserve
in two or three hours, urd be beautifully crisp and soft,
almost melting in your -:^outh. Four or six cloves to be
put into the preserve.
PRESERVE (MELON).
Made in the same way, only take green melons, while
the water melon peel preserve should be from a ripe one.
N
177
P] PRESERVE (SEVILLE ORANGE— PEACHES).
PRESERVE {SEVILLE OR BITTER ORANGE).
(Mrs. Etheridge's Recipe.)
Scrape the rind with a blunt knife or piece of glass.
Cut four small incisions at the bottom ; put them in water
for four days, changing the water daily. Boil the oranges
until soft, putting them into boiling water. Squeeze them
out well. Have- ready the syrup — for twelve pounds of
fruit eighteen pounds of sugar. Let the oranges lie for a
night in syrup before preserving. (Similar to recipe for
" Naartje Comfyf')
PRESERVE {PEACHES IN BRANDY),
(Mrs. H. Cloete's Recipe.)
Ingredients.
ISO Peiches. 8 lb. Sugar.
3 bottles of White Spirits of Wine.
The yellow or apricot peaches are generally used.
Make a thin syrup of half the sugar (four pounds). Peel
and prick the peaches ; boil fifty at a time in the syrup till
nearly soft; of the remaining sugar make a very thick
syrup. Take three cups of this and two cups of spirits of
wine. Put the preserved peaches in glass jars; pour the
mixture over and cork at once.
Should a smaller quantity of peaches be made, the same
syrup in which the peaches were boiled might be mixed
with the spirits of wine, only boiled till very thick.
PRESERVE {WHOLE PEACHES).
(Mrs. Henry Cloete's old Cape Mode.)
Take ripe " Clingstone " peaches, peel very thinly, prick
well. Lay them in a large basin of water into which two
spoonfuls of lime have been thrown (if you have no lime at
hand, a handful of kitchen salt will do as well ; the effect
is to harden the outside of the fruit.) Leave the peaches
for an hour or two in this. Weigh the fruit before you put
173
PRESERVE (QUINCES— TOMATO). [P
ft in the lime-water ; for twelve pounds of fruit take ten
pounds of sugar. Wash the peaches in clean water ; oil
your preserving pan with olive oil. Put alternate layers of
fruit and sugar, and pour about two or three cups of cold
water over ; preserve with the lid on the pot for about an
hour on rather a quick fire, then let it stew very gently
till the syrup is thick and the fruit looks clear ; skim
occasionally. Cork when cool. Wi/l keep well.
Ordinary white crystallised sugar or light yellow gives
a nice colour.
PRESERVE {QUINCES).
(Hilda's Recipe.)
Peel and cut the quinces (large ones) in four pieces ;
carefully core and cut out all the hard inside. Lay in a
saucepan, cover with cold water with a handful of salt.
Boil quickly till soft (for about ten minutes), then drain
carefully. The weight of the quinces after they are peeled
in sugar. Take the peels and cores and pips, cover with
cold water, and boil well, and strain ; of this juice take as
many basins as sugar. Lay the quinces in a preserving-
pan covered with sugar, and the juice of the skins and
cores ; preserve gently till the pieces are quite clear, and
the juice forms a jelly when cold. This preserve served
with whipped cream is most delicious.
PRESERVE (QUINCE).
(Mrs. Etheridge's Book.)
Peel and cut quinces in thin slices, let them dry a
little ; the next day preserve in thick syrup, two pounds of
■ugar more than the weight of fruit.
PRESERVE (TOMATO).
Take six pounds of small preserving tomatoes ; prick
them with a steel pin, and lay them in saltpetre water
N 2
179
P] PRESERVE (TOMATO)— PUDDINGS.
(a tablespoonful of saltpetre in three quarts of water) for
ten minutes. Wash clean ; put into a stewing-pan, with
equal weight of sugar ; add half an ounce of dry ginger,
just bruised in a mortar and tied in a muslin bag. Let it
simmer slowly till the sugar has melted, keeping the pre-
serving-pan closed ; then boil rather more quickly for an
hour, till the tomatoes are clear. Take out ginger before
corking the jar.
PRESERVE {TOMATO).
(Mrs. Ahren's Recipe.)
Take middle-sized fruit ; prick and cut an incision at
the bottom. Lay in lime water for a night (a tablespoonful
of lime in two bottles of water) ; the next day in a little
salt water. Preserve in an equal quantity of sugar. Oil
the saucepan, then put in layers of fruit and sugar alter-
nately, and boil slowly. Half an ounce of ginger in a
muslin bag to be added during the boiling, and taken out
when done.
PRESERVE (GREEN TOMATOES).
Take six pounds oi greett, unripe tomatoes, eight pounds
of sugar, boiled to a syrup, and four lemons, the rind very
thinly cut and the juice squeezed.
First boil the tomatoes gently till quite tender, but
don't let them break. In the water in which the fruit is
boiled put about two or three dozen green peach leaves ;
drain, after taking out. Make a syrup, and put the toma-
toes in it cold. Put in two or three pieces of ginger in a
bag and the lemon-peel ; let it boil slowly till quite clear,
then take out the ginger. Just before taking the preserve
off the fire add about two tablespoonfuls of brandy.
PRESERVES.— See also Jams and MARMALADES.
PUDDINGS.— See " Chippolata," "Spritze," and " Poffertjes.'
i8o
PUDDING (ALMOND AND RAISIN— BACHELOR'S). [P
PUDDING (ALMOND AND RAISIN).
Ingrtdients.
* oz. Beef Suet 2 oz. Almonds,
i pint Milk. 3 Eggs,
i lb. Bread-crumbs. 2 tablespoonfuls Rnm.
{ lb. Raisins, 2 oz. Sugar.
A little Nutmeg.
Chop the suet very fine; mix with bread-crumbs,
currants, nutmeg, and sugar. Butter a mould and line
it with raisins, put in rows all round, and almonds blanched
and laid between. Beat the eggs, add the milk and rum,
and mix all together; put carefully in the mould, and
boil three hours. Serve with wine sauce.
PUDDING (APPLE),
Ingredients.
I lb. Apples. I Lemon,
i lb. Sugar. i lb. Butter.
3 Eggs. Puff Paste.
Pare and core one pound of apples ; put them in a
stewing-pan, with sufficient water to stew them to a pulp
without burning; add sugar, grated rind of lemon, and
three well-beaten eggs. Mix all well together. Just before
baking stir in the butter ; line the dish with puff paste,
and bake three-quarters of an hour. Very good.
PUDDING (BACHELOR'S).
(A very old home Recipe.)
Ingredients.
x\ cupfuls of Bread-GtuiDbs. \ lb. of Sugar.
3 oz. of Flour. I teaspoonful of Nutmeg,
4 Eggs. Ginger, and Cinnamon.
\ lb. of Currants or Raisins. i teaspoonful of Soda.
I lb. of Suet. Any Candied Preserves cut up.
Mix all together and add about one pint of buttermilk ;
if not to be had, use sweet milk, in which case substitute
baking powder for soda. Boil three or four hours. Serve
with wiae sauce.
181
PI PUDDING (BROWN— BONNIE'S— BEEF STEAK).
PUDDING {BROWN).
(Mrs. Burrel's Recipe.)
Two eggs, their weight in flour and butter, the weight
of one in sugar. Beat the butter to a cream with sugar ;
add eggs well beaten, stir in the flour, then two table-
spoonfuls of jam or fruit jelly; before putting the pudding
in a mould, stir in half a teaspoonful of carbonate of soda.
Boil or steam for an hour and three-quarters ; allow plenty
of room for the pudding to rise in mould. Serve with
wine or sweet sauce. Golden syrup may be substituted
for jam.
PUDDING {BONNIE'S).
Ingredients.
ilb. Butter, stirred to a cieam. 3 Eggs, yolks and whites ceparateljr
} lb. Sifted Sugar. whisked.
J lb. Flour. J lb. Raisins, split and stoned.
Flavour with Vanilla or Lemon Essence.
Mix sugar and butter, then the yolks, lastly flour, and
whites, and raisins. Boil two hours in a buttered mould.
Ver}i good.
PUDDING {BEEF STEAK).
Ingredients.
lib. Flour. lilb. Beefsteak,
i lb. Suet. Water enough to make into a past*
Teaspoonful of Salt. the consistency of ordinary dough.
Pepper, Salt.
Line a buttered basin with the suet crust, half an inch
thick ; cut the steaks a quarter of an inch thick, beat them
with a kitchen mallet; season with pepper, salt, and a
sprinkling of flour ; lay them in the basin, interspersed
with some fat of the beef, add a glass or less of cold water;
cover the top with the remainder of the paste, press well
down with the thumb ; boil in a floured pudding-cloth for
three hours. Turn out carefully on a dish.
Mutton or lamb pudding is done in the same way,
only add a tiny piece of finely shred onion and parsley.
182
PUDDING (BREAD AND BUTTER— BUTTER-MILK). [P
PUDDING (BREAD AND BUTTER).
(Recipe from Dutch family cookery book, over one hundred years old.)
Take a small loaf of white bread, cut very thin, and
butter each slice, and soak in milk; carefully butter a
pudding-dish, lay the soaked bread and butter in layers in
the dish, sprinkling over each layer some almonds blanched
and sliced, some slices of citron preserve, some sugar, and
currants, till the dish is nearly full ; then whisk up four
eggs with a spoonful of rose-water and a quart of boiled
milk, and pour into the dish. In the process of baking it
may become dry; pour some more milk and egg over it,
if all was not required to fill the pudding-dish.
The oven must not be too hot.
PUDDING {BOILED BUTTER-MILK).
Ingredients.
I lb. of Flour. I tablespoonful of Butts.
i\ pints ot Butter-milk. 2 Eggs.
\ lb. of Beef Suet. i teaspoonful of Soda.
Flavour with Essence of Almonds.
Cut the suet very fine, melt the butter, mix with the
suet and flour, beat the eggs, mix all together; don't
forget a pinch of salt. Boil for two hours in a cloth or
mould. Serve with sweet sauce.
PUDDING {BAKED BUTTER-MILK).
Melt two ounces of butter in a pie-dish ; mix a batter
of half a pound of flour and one pint of butter-milk, two
eggs, half a teaspoonful of soda ; flavour with ginger or
almonds ; pour into the dish. Bake half an hour. Serve
at once with crystallised sugar.
l»3
P] PUDDING (CANARY— CARROT— CASTLE— CHEESE).
PUDDING {CANARY).
(Mrs. J. Van der Byl's Recipe.)
Take three eggs, also the weight of three eggs In sugar
and butter, and of two eggs in fiourj the rind of a lemon
grated. Stir the butter to a cream ; add sugar and eggs
(well whisked) gradually; dredge in the flour. When
mixed thoroughly, pour into a buttered mould. Boil two
hours. Serve with any sweet sauce. Enough for six
people,
fUDDING {CARROT).
(Cape Recipe.)
Ingredients.
I lb. Flour. i lb. Beef Suet
* lb. Grated Carrots. 3 Eggs.
4 lb. Sugar. Salt.
Grated Peel of Lemon and the Juice, or Essence of Lemon.
Mince or grate the carrots ; chop the suet ; whisk the
eggs. Mix all together ; pack in a mould or basin ; boil
two or three hours. Serve with wine sauce. Enough for
eight persoui,
PUDDING {CASTLE),
Ingredients.
The weight of 4 Eggs in Sugar, Flour, and Butter. 4 Egg&
Beat the butter to a cream ; then add sugar, eggs (well
whisked), and flour, a dash of grated nutmeg, and brandy
for flavouring. Bake in little tin cups for twenty minutes.
This quantity fills six cups. Serve with a wine sauce.
PUDDING {CHEESE).
(Mrs. D. Cloete's Recipe.)
Ingredients.
I lb. of Grated Cheese. i tea-cup of Milk or Cream.
I Egg, well beaten. A little Mustard.
I teaspoonful of Butter, Cayenne Pepper, Salt.
Mix all well together. Bake in a buttered dish for
twenty minutes. Enough for four or five persons,
184
PUDDING (CHOCOLATE— CITRON— CUSTARD). [P
PUDDING {.CHOCOLATE^
(German Recipe.)
IngredwUs.
i lb. Grated Chocolate. | lb. Butter.
\ lb. Pounded Loaf Sugar. i pint of MUIb
Jib. of Fine Flour.
Mix all these ingredients and stir into the boiling
milk ; stir till the substance gets loose from the pot ;
put it into a dish to cool. Then take six eggs ; whisk the
yolks and whites separately. First add to the mixture
the yolks, then, when well stirred, add the whites, well
whisked. Put into a buttered porcelain mould ; boil one
hour j turn out and serve. May be eaten hot or cold.
PUDDING (CITRON).
(" Klapmuts " Recipe.)
Ingredients.
I or. packet Gelatine. J lb. White Sugar.
1 cup Light Wine. 6 Eggs, whislied separately.
Juice of 3 Lemons or Oranges.
Dissolve the gelatine (after soaking) in a cup of boiling
water. Squeeze the juice of the lemons or oranges, care-
fully removing the seeds ; add the peel of one orange, cut
very thin, to the hot water and gelatine, also the juice,
one cup of wine, and the sugar. Stir all till it comes to a
boil. Take out the peel; draw aside; pour in the six
yolks well whisked. Whip all well together; put into a
buttered mould to set.
PUDDING (CUSTARD).— See Invalid Cookery.
PUDDING [CUSTARD).
(A favourite Cape Recipe.)
Take four eggs ; whisk well in an ordinary-sized pie-
dish; take either new or boiled milk; add two large spoon-
fuls of white crystallised sugar, a few drops of vanilla
essence. Bake in a moderate oven. A sure way of pre-
venting the custard from becoming watery is to put the pie-
dish into a tin with a little water whilst baking. Serve
iS5
P] PUDDING (DICK'S— FRUIT— JENNY LIND).
either hot or cold. Can be flavoured with two bay leaves,
cinnamon, or vanilla.
PUDDING {DICK'S)
Ingredients.
4 oz. Bread-crumbs. 3 oz. Sugar.
4 oz. Currants. 3 Eggs.
4 oz. Apples. A little CinnaraoB,
A little Grated Nutmeg.
Mince the apples very finely; add currants (well
washed), grated bread-crumbs, and sugar. Whisk the
eggs, and mix all thoroughly. Put the pudding in a
buttered basin ; tie down with a cloth j boil for three
hours. Sufficient for four or five persons,
PUDDINGS (FRUIT).
A dish, lined with pufif paste, and filled with any fruit
that is in season, peeled, sliced, and sprinkled with sugar,
and baked gently for two or more hours, makes a nice
dish served with thin custard, or cream and sugar.
PUDDING {JENNY LIND).
Ingredients.
I Lemon. 1 pint of Cream.
4 Eggs. J cup of any kind of Presenre,
I brrakfast-cup of White Wine. and some Whipped Cream.
4 Sponge Biscuits. s oz. Sugar.
Put the juice and grated peel of the lemon into an
enamelled saucepan, place over the fire or stove ; stir in the
well-beaten yolks of four eggs, keep over the fire till nearly
boiling. Have ready the whites of four eggs well whisked,
stir into the yolks, adding half the breakfast-cup of wine.
Put the sponge biscuits into a dish, pour over them the
other half-cup of wine ; when soaked lay over them some
preserve, and pour the custard made from the yolks of the
eggs and lemon over them, then pile some whipped cream
on the top. Ornament it with harlequin comfits. Ver^
good.
i86
PUDDING (BAKED LEMON— MADONNAy. [P
PUDDING {AN EXCELLENT BAKED LEMON).
(Mrs. Etheridge's Recipe.)
Ingredients.
» large Lemons. 6 oz. Sugar.
3 oz. Butter. S Eggs.
Take the peel of two large lemons, boil it tender in
half a pint of water and pound in a mortar ; add the juice
and pulp of the lemons, carefully taking out the seeds,
three ounces of butter stirred in melted, and sugar well
beaten up first with the eggs. Line a dish with puff paste,
pour in the mixture, and bake for an hour.
PUDDING {MACARONI).
Ingredients.
I lb. of Macaroni; A wineglass of Brandy.
I quart Milk. Peel of i Lemon.
4 Eggs. 2 oz. Sugar.
Simmer the macaroni in a pint of milk for three-quarters
of an hour till quite soft with the lemon-peel ; take out the
peel, and put the macaroni in a pie-dish lined with puff
paste; bend round the edges. Beat the eggs well; add
sugar and glass of brandy. Stir this into the other pint
of milk, and pour over the macaroni, and bake for half an
hour.
PUDDING {MADONNA).
(Mrs. D. Cloete's Recipe.)
Ingredients.
lo oz. Bread-crumbs. i large or 3 small Lemons.
8 oz. Sugar (White or Brown). i Egg.
8 oz. Beef Suet. A tablespoonful of Brandy.
Chop the suet very fine, mix it with the bread-crumbs,
sugar, grated lemon-peel ; then add the juice, brandy, and
egg well beaten. Mix well together with a wooden spoon,
and pack firmly into a well-buttered mould. Boil one and
« half hours. Serve with sweet or wine sauce.
i»7
P] PUDDING (MANCHESTER— MOLLY'S— POTATO),
PUDDING (MANCHESTER),
(Mrs. Fleming's Recipe.)
Boil a pint of milk, pour it boiling over six ounces 0/
bread-crumbs ; when nearly cold add two ounces of white
sugar. Beat up two ounces of butter and two eggs ; butter
a pudding-dish, and at the bottom lay a covering of jam ;
pour mixture over it, and bake in a quick oven for twenty
minutes. Enough for six. As nice hot as cold.
PUDDING {MOLLY'S).
Ingredients.
Stale Penny Loal X oz. Maizcab
Marmalade. i Egg.
I pint of Milk.
Put a layer of stale crumbs into a buttered dish or basin,
then a layer of jam, then another of crumbs, and so on till
the dish is full. Then mix a tablespoonful of maizena and
one egg ; add to it a pint of boiling milk, pour this over
the crumbs. Either bake or boil. Time, half an hour.
Cheap and good.
PUDDING {ORANGE).
(Mrs. Fleming.)
Peel six oranges and cut them in small pieces. Make a
custard with a pint of milk, two ounces of sugar, two table-
spoonfuls of corn-flour, the yolks of two eggs. When
nearly cold, pour custard over the oranges, and mix well
together. Beat the whites of the eggs to a stiff froth with
three spoonfuls of sifted loaf sugar. Heap this on the
pudding, and bake in the oven a light brown.
PUDDING {POTATO).
(Copied from our Grandmother's Dutch book.)
Take a soup-plate of potatoes, boiled and mashed ; a
saucerful of butter, melted ; two tablespoonfuls of fine iloui ',
188
PUDDING ("SWEET POTATO"— PLUM). [P
six eggs, white and yolk whipped separately ; about two
dozen almonds ; a few tablespoonfuls of rose-water. Mix
the yolks with the mashed potatoes, then the flour, then
the whites of the eggs, the grated almonds, and rose-water.
Butter the mould, and garnish with slices of citron pre-
serve, and boil two hours. Can be served with sifted
sugar and melted butter, or any sweet sauce.
PUDDING {"SWEET POTATO*).
(Cape.)
Ingredients.
J lb. of " Sweet Potatoes," boiled and 3 Eggs.
mashed very fine. i teaspoonful Sifted Cinnamon,
i Id. Butter. A little Nutmeg.
{ lb. Loaf Sugar. \ wineglass Brandy.
Stir the butter to a cream with the sugar ; whip the
eggs separately. Mix all with the mashed sweet potatoes,
etc. Line a tart-dish with puff paste ; bake for half an
hour in a quick oven. When done, sift sugar on the
top.
PUDDING {PLUM).
(Old English Recipe)
Ingredients.
I lb. Raisins. 7 Eggs.
1 lb. Currants. 2 oz. Flour.
I lb. Beef Suet. i tablespoonful of Mixed Splcei —
i lb. Candied Citron. Ginger, Cinnamon, Nutmeg.
% lb. Sugar. i tumbler of Brandy,
Stone and clean the raisins, wipe the currants ; cut the
beef suet very fine, also the candied citron ; whisk the
whites and yolks separately ; mix all together. Boil in a
well-floured cloth, or mould, for six hours. Improves by
being made weeks before, and kept till wanted. Very
good.
189
P] PUDDING (PLUM-PLAIN— QUEEN OF PUDDINGS).
PUDDING {AN EXCELLENT PLUM),
(Made without eggs. English.)
Jngredients.
\\h. Flour. Jib. Mashed Potatoes.
6 oz. Raisins. i tablespoonful of Treacle or Goldn
601. Currants. Syrup.
6 oz. Chopped Suet. i oz. Candied Lemon PeeL
i lb. Brown Sugar. I oz. Citron.
{ lb. Mashed Carrots.
I teaspoonful of Mixed Spices — Ginger, Cinnamon, Nutmeg.
Mix flour, currants, suet, sugar well. Have ready the
above proportions of carrot and potato, and stir them into
the other ingredients ; add treacle and lemon peel, but no
other liquid, or it will be spoiled. Boil in a mould, but do
not fill it quite, as it must have room to swell. Let it
boil for four hours. This pudding is best mixed over-night.
Serve with brandy sauce. [See Sauce FOR PUDDINGS
" Bessie's.")
PUDDING {PLAIN, GOOD).
Ingredients.
I quart Boiled Milk. J lb. Flour.
I lb. Mashed Potatoes. 3 oz. Butter.
2 oz. Sugar.
Mix the ingredients, and when cold, add three well-
beaten eggs; flavour with essence of bitter almonds or
vanilla. Bake or steam for half an hour. Serve with
wine sauce. {See Bessie's Recipe among Sauces for
Puddings.)
PUDDING {QUEEN OF PUDDINGS).
(Mrs. Henry Cloete.)
Take the crumb of a penny loaf of white bread, well
soaked in boiling milk ; whisk the yolk of three eggs ; a
good tablespoonful of sugar, a tablespoonful of butter,
lemon-peel or cinnamon. Bake in the oven. When nearly
cold, put on a layer of apricot jam, or gooseberry. Whisk
the whites to a stiff froth with one cup of sifted sugar and
190
PUDDING (QUINCE— RICE). [P
the juice of a lemon ; cover the preserve. Put back in
the oven to dry — not brown.
PUDDING {QUINCE).
Ingredients,
7 Quinces. Powdered Ginger, Cinnamoih
I pint Cream. ilb. Sugar,
4 Eggs. Puff Paste.
Boil seven large quinces until very tender, pare and
core them j beat to a pulp, adding the sugar. Beat up the
eggs, stir gradually into a pint of cream; mix with the
pulp ; flavour with cinnamon or ginger ; put into a buttered
dish with puff paste round. Bake for three-quarters of an
hour. Serve with sugar.
PUDDING {RICE).
(An old Dutch Recipe. Mrs. Mybergh.)
Ingredients.
5 tablespoonfuls of Pounded Rice. 8 oz. of Sugar.
I quart of Milk. 2 oz. of Butter.
6 Eggs, I teaspoonful of Cinnamon.
Boil the rice and milk till thick and soft. Let it cool;
stir in the butter ; whisk whites and yolks separately, mix
with the rice and milk. Bake three-quarters of an hour in
a buttered mould dusted with fine biscuit. Turn out when
cold.
PUDDING {RICE).
(My Mother's Recipe.)
Boil one cupful of rice in one and a half quarts of new
milk ; when soft stir in a tablespoonful of butter. When
cold, whisk up three eggs, add some cinnamon or Naartje
(Tangerine orange) peel, stir well together, and bake for
twenty minutes in a buttered pie-dish. Very good.
191
P] PUDDING (ROLY-POLY JAM— ROMAN).
PUDDING {ROLY-POLY JAM).
(My Mother's Recipe.)
Ingredients.
I lb. of Flour. Eggspoonful of Salt
\ lb. of finely out Beef Suet. i pint of Cold Water.
Mix all well together, roll out very thinly, leaving a
small edge of half an inch for the dough to stick ; cover
the whole surface with jam (will take about three-quarters
of a pound — quince jam is very good), roll up, fasten the
ends well; have ready a cloth which has been dipped in
boiling water and well dusted with flour ; put the roly-poly
in this ; tie up the ends well, putting a little dry flour at
each end of the cloth, to prevent the water getting in. Put
into boiling water, and let it boil for two or three hours.
PUDDING {POTATO ROLY-POLY).
(English.)
Take a pint of hot mashed potato, a pint of flour, a
quarter of a pound of butter, a pinch of salt, and moisten
with milk or water into a dough. Roll the paste out,
spread it with any jam that has no stones, roll and tie
up, and steam for an hour and a quarter. A very nice
sauce to eat with this dainty pudding is, two ounces of
butter and two tablespoon fuls of sugar beaten together,
and added to one well- beaten egg ; go on beating, pouring
in by degrees a little boiling water, till the sauce looks
like cream.
PUDDING (ROMAN).
(A nice Recipe for cold meat.)
Mince some cold meat — veal, chicken, or beef; take
a cup of good stock, nicely flavoured, one t.^'g, some
lemon or tomato sauce, a little vermicelli or bread-crumbs,,
pepper, and salt j mix all together, with a suspicion of
onion and parsley. Line a meat mould or basin with
some macaroni, previously boiled quite tender in milk of
192
PUDDING (SNOW— "SCHAUM" OR "BESSIE'S"). [P
water, then fill with the mince-meat. Steam for half an
hour ; if made of uncooked meat it should steam for an
hour and a half. When done, turn out of the basin.
Serve with a nice white sauce. Makes a nice entrie.
PUDDING {SNOW).
Ingredients.
Sixpenny packet of Gelatine, Juice of 7 Lemons.
I cup of Cold Water. i lb. of Crushed Sugar.
The whites of 2 Eggs.
Soak a sixpenny packet of gelatine in a cupful of cold
water; then add a cupful of boiling water, the juice of
seven lemons, and one pound of crushed loaf sugar ; whisk
well together; now add the whites of two eggs well
beaten. Beat all together for half an hour or more,
and boil for an hour and a quarter tied up in a cloth (or it
may be baked instead). When done it repays you for all
your trouble ; it is so pretty, looks like snow, and melts
in the mouth.
PUDDING {"SCHAUM" [FOAM} OR "BESSIE'S").
Ingredients,
3 tablespoonfuls of Maizena. A tiny pinch of Salt.
3 Eggs. I teaspoonful of Vanilla Essence
3 tablespoonfuls of Sugar. or a bit of Cinnamon, or 10
3 breakfast-cups of Milk. drops of Essence of Almonds.
A dessertspoonful of Butter.
Set the milk to boil with the sugar, keeping half a cup
to mix with the maizena and butter and the yolks of the
eggs. When the milk boils pour in the maizena, etc. ; stir
till quite done, which can be told by the maizena coming
off from the bottom of the saucepan. Have ready the
whites stirred to a stiff froth, draw the saucepan to the
side ; let the whites lie on the boiling mixture for a minute
or two before stirring it lightly with the pudding, then pour
into a wetted mould ; turn out when cold. Serve with
preserved peaches, or very good without.
A smaller pudding of this kind is nice for invalids — say
one cup of milk, one spoonful maizena, one fresh egg, and
other ingredients in proportion. Y(*y good cold pudding.
193
P] PUDDING (TAPIOCA— YORKSHIRE)— PUFF PASTE.
PUDDING (TAPIOCA).
Soak two tablespoonfuls of tapioca in a quart of milk
for four hours, then set it on the fire with two ounces of
sugar and a little grated lemon-peel. When clear pour
into a pudding-dish ; whip up two eggs well, mix with the
tapioca and milk. Bake half an hour. Excellent.
PUDDING {TOMATO AND MEAT).
(Mrs. Fleming's Recipe.)
Cover the bottom of a dish with bread-crumbs, put on
this a layer of underdone meat cut in thin slices, sprinkled
with pepper, salt, a little onion, then a layer of ripe
tomatoes peeled and sliced, an even teaspoonful of brown
sugar, a few pats of butter. Repeat this till the dish is full,
lastly a layer of bread-crumbs. Bake a nice brown. The
meat can be minced if preferred.
PUDDING (YORKSHIRE).
(To eat with Roast Beef.)
Ingredients.
« Eggs. I pint of Milk.
3 tablespoonfuls of Flour. S^t.
Mix all together; either bake in a pan or under the
roast. Time, half an hour. If eggs are scarce, chop up
two ounces of suet, and liiix as above, and bake in the
same way. This pudding should be made flat and cut in
squares.
PUFF PASTE.
Roll about a quarter of a pound of butter into one and
a half pounds of flour, with the juice of half a lemon;
mix with thin cream instead of water ; add the yolk and
white of one egg ; a little water may be added if neces-
sary. Roll out thinly and put the butter on in little
dabs; roll out again and spread the rest of the butter,
fold up and let it lie for an hour, then use for tarts or
savoury pies. This quantity would make crust for a large
pie, two or three tarts, etc. Can safely be made the day
before it is wanted in cool weather.
PUNCH (MILK)-PUFFS (BOSTON)— PANCAKES. [P
PUNCH {MILK).
(Admiral Etheridge's Madras Recipe.)
Ingredients.
la Oranges. S bottles of Brandy,
12 Limes. 6 quarts Water.
Peel and Juice. 6 lb. of Sugar.
4 bottles of Rum. 4 quarts Boiling Milk.
Put the peel of the oranges and limes on the brandy for
three days ; then mix the sugar and three quarts of lime
and orange juice well together, stir with the brandy till all
the sugar is dissolved. Take out the peel and add six
quarts of water, and lastly pour in four quarts of boiling
milk, stir, and cover up for a couple of hours ; then strain
through a double flannel bag till quite clear. Bottle for
use. Be careful that the milk is boiling.
PUFFS {BOSTON).
(A nice Tea Cake.)
Ingredients.
4 «». of Butter. 4 lb. of Flour,
6 or 3 Eggs. 1 pint of Water.
Put water in a saucepan, add butter, boil slowly. Stir
in gradually the flour, beating well, then boil a few minutes.
Turn out to cool, beat in the yolks of the eggs, and last
the whites, beaten to a stiff froth. Drop from a spoon on
sheets of greased paper laid upon a pan or tin, in a hot
oven, for twenty minutes. When baked, slit open and fill it
with some jam ; serve hot.
[Note to Pancakes, p. i6i (Mrs. Brink's recipe).— Pancakes after
this recipe are excellent served with Stewed Fowl as follows (an
old-fashioned German entree, Miss Leisching's recipe).]
Take one chicken (or white-legged fowl), one ounce of
butter, half a pint of water, half a pint of good stock, two
onions, some white pepper, a little grated nutmeg, a little
parsley. Cut up the chicken nicely jointed, let it simmer
for an hour. Then have ready four pancakes lightly baked
o 2
'95
P] " POFFERTJES."
and rolled up and cut in halves, and gently laid in the
sauce, not to break them, for a few minutes. Serve nicely
in an entrie dish, and garnish with the pancakes cut in rings.
Should the gravy in which the chicken has stewed require
thickening, whisk up an egg with a squeeze of lemon, stir it
into the stock quickly after the chicken, etc., has been
dished, and pour over the whole. Very good.
[Note.— "Po/ifertjes" is an old Dutch Pudding Recipe worth
preserving.]
'' POFFERTJES."
Ingredients.
A lb. of Butter. i pint of Milk or Water.
j lb. of Flour. 6 Eggs.
I lb. of Lard.
Add the butter to boiling milk or water, then stir into
it the flour gradually over the fire till it ceases to adhere to
the saucepan or spoon ; let the mixture cool on a dish, then
stir in the egg, yolks and whites whisked separately. Put
the lard into a saucepan ; when it boils well, put lumps of
dough about a teaspoonful at a time into the saucepan,
keeping the puffs down with a skimmer (as they will rise
to the top of the fat) till they are a light brown colour.
Serve hot with white sugar.
190
QUAILS.
Quails are very plentiful at the Cape in October and
November.
They arc generally cooked in a baking-pot — the old
Dutch way. Cut ofif the wings at the first pinion, leaving
the feet ; pass a skewer through the pinions and wings ;
cover the breast with a young vine leaf and a slice of fat
bacon. Bake a nice brown. Serve on buttered toast, with
good gravy poured on them. Bread sauce can be served
with them.
Note. — In some Cape houses curried quail is considered
a great delicacy.
QUINCE "SAMBAL."
(A Green Chutney. Malay Recipe.)
Take two or three greenish quinces j peel and quarter
them ; a few slices of onion, a green chilli, and some salt.
Pound all these in a mortar, and serve with loast or curry.
A very good condiment.
■99
RAGOUT OF COLD DUCK OR TURKEY.
(Malay or Cape Dish.)
Cut up the remains of cold duck, etc. ; make a little
stock of the bones ; flavour with cayenne pepper, mustard,
tomato sauce. Cut a large onion into small pieces ; fry (or
" smoor," as they say in Dutch) in boiling fat 6t butter.
Mix with the stock, which can be thickened with a little
brown flour. When this mixture is boiling, add your
pieces of cold duck, turkey, or chicken. After being
slightly browned, pour the savoury mixture over them, and
let the whole simmer for a quarter of an hour till thoroughly
warm.
RAGOUT {TONGUE).
(From Miss Becker. German.)
Boil a fresh tongue for two or three hours, with two
dozen whole peppercorns, a small piece of ginger (pounded),
two bay leaves, a spoonful of salt. When nice and soft,
take out, peel and cut in thin slices. Then take a quarter
of a pound of butter, two spoonfuls of flour ; stir with the
butter over the fire till nice and brown ; stir into a cup of
the soup that the tongue has been boiled in, one glass of
madeira, some cayenne pepper, some potted mushrooms.
Simmer the tongue in this mixture for a few minutes.
Serve with croquettes made of minced meat, nicely seasoned,
rolled in bread-crumbs, and fried in a pan with boiling fat.
Garnish with small potatoes, boiled in their jackets, then
peeled and fried in bread-crumbs and lard. A very nice
entrde.
2 03
R] RIBS OF BEEF (BONED SPICED)— RICE (YELLOW).
SPICED RIBS OF BEEF {BONED).
(Home Recipe.)
For ten pounds of beef, take a breakfast-cup of salt,
two tablespoonfuls of sugar, a full teaspoonful of saltpetre,
about twenty-four cloves, twenty-four allspice, a teaspoonful
of pepper, bruised and well rubbed into the beef. Bone,
roll, and skewer the beef, and leave in the pickle for a
week. Steam for three or four hours, and place between
plates with weights on it to press it firmly together.
Excellent — to be eaten cold.
RICE (BOILED).
(Cape way.)
Ingreditnts,
I pint of Rice. a quarts of Water.
Wash the rice three times, then put it into two quarts
of boiling water with a teaspoonful of salt. Let it boil
briskly till the rice is soft, then drain off all the water by
putting the rice in a colander; pour a pint of cold water
over the rice when in the colander; put it back in the
saucepan, and set it on the stove till it is quite dry and
each grain of rice separates from the other. Time, half
an hour. Enough for curry for six people. {See CURRY.)
RICE (YELLOW).
(Malay Recipe.)
Ingredients.
I pint of Rice. i tablespoonfol of Butter.
3 quarts of Water. i teaspoonful of pounded Turmeria
J lb. of light yellow Sufar. Some Sultana Raisins or Currants.
Wash the rice well ; set it on the fire with two quarts
of water and all the ingredients at once. Let it boil for
half an hour. A very favourite dish with Cape children.
a34
RICE MILK— RISSOLES, OR CROQUETTES. (R
RICE MILK.
(A homely dish.)
Put a quart of milk into a pie-dish ; take half a pint
of rice, wash and crush slightly, and put into the milk ;
set the dish in the oven, with a tin plate over it to prevent
scorching. Serve with sugar. Tapioca done in the same
way is very good.
RISSOLES.—Sa also. " Frickadels."
RISSOLES, OR CROQUETTES.
(Mrs. Fleminf .)
Mince finely about one and a half pounds of cold meat
—cold roast beef, fowl, or veal is best ; also a few slices
of ham, raw or boiled ; season with salt, white pepper,
nutmeg, a very tiny shred of onion chopped to powder,
and a little chopped parsley. Put two ounces of butter
into a stewpan ; when melted stir in gradually a large
tablespoonful of flour ; then add a teacupful of milk and
the same quantity of stock. When this is sufficiently
cooked to take away the rawness of the flour, stir in the
meat, adding two tablespoonfuls of bread-crumbs, three
eggs lightly beaten, a little catsup, tomato sauce, or
Worcestershire sauce, and if liked, a little grated lemon-
peel. Stir all this for a few minutes in the stewpan, then
set it to cool before shaping into balls (which can be
nicely formed by pressing them in a wineglass) or into
rolls slightly flattened ; dip them in ^g'g and roll in crumbs
after being formed. Then put into a saucepan as much
lard as when melted would cover them ; when the lard
boils, drop the rissoles in, and let them get a golden
brown. The lard can be used again and again. This
jnixture is very nice in batter. Yery good.
»0S
R] RISSOLES (FISH)— ROUND OF BEEF (SPICED).
RISSOLES (FISH).
(An old Dutch way.)
Ingredients.
t lb. of Fish. Some Parsley.
I Onion fried in Butter. Some Nutmeg.
I gqod slice of soaked Bread A little Cayenne,
squeezed very dry. A little Salt.
a Eggs.
Mince the fish very fine ; mix with squeezed bread,
flavouring, and egg, and dust a little dry biscuit into it as
you are rolling it into shapes ; roll in egg and fine bread-
crumbs or dry biscuit pounded, and fry in lard. Serve in
a hot dish, with a little melted butter and tomato sauce
over it. Very good.
ROASTS.
See Beef k la Mode, Beef (Spiced), Beefsteak, Fowls, Gesmoorde
Hoender, Lamb, Mutton Chops, Pies, Pudding (Beefsteak), Pudding
(Tomato and Meat), Saddle of Mutton, Turkey, Veal, Venison.
ROLLS {HOT).
Ingredients.
2 lb. of Flour. A teaspoonful of Soda.
A little Salt.
Mix the soda and salt well with the flour ; then mix
with buttermilk or sour milk to the consistency of ordinary
dough. Cut with a knife into little rolls. Bake half an
hour in a quick oven or baking-pot. For a dozen people,
ROLY-POLY.— See PUDDINQS.
ROUND OF BEEF {SPICED).
(Mrs. Fitzpatrick's Recipe.)
Ingredients.
S4 lb. of Round of Beef. i oz. of Cloves.
3 oz. of Saltpetre. i oz. of Nutmeg.
3 oz. of coarse black Sugar. i oz. of Allspice.
3 handfuls of coarse Salt.
Pound all the ingredients except the meat finely
io6
ROUND OF BEEF (SPICED). [R
together ; rub into the beef twice a day, turning it each
time, for fifteen days ; put into a pan so as to be covered
with, the pickle liquor formed by the salt, etc., and cover
the pan with a cloth. The bone must be taken out, and
the meat hung for twelve hours to make it tender. When
it is to be dressed, dip it into water to take off the loose
spice, and bind it round with tape. Put it into a large
pot, with a teacupful of water at the bottom ; cover the
top of the meat with shred suet, a brown crust, and paper
over the whole. Bake for five or six hours. The gravy
can be kept for flavouring soup or hash. Very good. {See
also Beef (Spiced), Mrs. Cloete's recipe.)
so?
SADDLE OF MUTTOff.
The best joint at the Cape is a twelve pound saddle ot
mutton. When hung for four days it is most beautifully
tender, resembling Welsh mutton. Wash and wipe dryj
dust with flour, salt, and pepper, and put into a baking-
pan in a hot stove oven for two hours, basting occasionally.
Serve with quince or red currant jelly.
SALAD DRESSING.
(Mrs. Spence's Recipe.)
■ Ingredients.
2 Hard-borled Eggs. i teaspoonful Brown Sugasi
z dessertspoonful Dry Mustard. i tablespoonful Vinegar,
I teaspoonful Salt. a tablespoonfuls Oil.
4 cup Cream.
Crush the yolks of the eggs very fine with a table-
spoon, in a basin or soup-plate, with the mustard and
other dry ingredients ; add the oil, little by little, till it is
well mixed, then the vinegar, and lastly the cream. This
sauce will keep for a week if kept well corked in a cool
place.
SALAD DRESSING {ANOTHER),
Ingredients.
t Cold Boiled Potato. A little Pepper.
The Yolk of i Hard-boiled Egg. Rather more than a tablespoosful of
I teaspoonful Dry Mustard. Oil.
I teaspoonful Sugar. 2 tablespoonfuls Vinegar.
\ teaspoonful Salt. The White of Egg, chopped fine.
Mix like the preceding, and add a little anchovy sauce,
if liked.
p 2
211
S] SALAD (CHICKEN— CUCUMBER— GUAVA).
SALAD (CHICKEN\
Ingredients,
Cold FowL a Hard-boiled Eggs.
2 White-heart Lettuces. a teaspooufuls of Mustai4.
2 dessertspoonfuls of Butter, melted i teaspoonful of Sugar,
(or Salad Oil), a tablespoonfuls of Vinegar.
I tablespoonful of Cream.
Wash and dry the lettuces, reserving centre leaves j cut
them fine, lay them at the bottom of the dish. Mince all
the white meat from a boiled chicken or fowl (without the
skin), and place it on the lettuce. Rub the yolks of two
hard-boiled eggs to a smooth paste with the melted butter,
or oil, add to it the teaspoonful of mustard, sugar, salt,
pepper, and stir gradually with the vinegar — this makes
the dressing. Arrange the centre leaves oi the lettuce as
a border, and the white of eggs, and some small, delicate
cress, beetroot cut in shapes, or tomato, and, when ready to
serve, pour over the chicken the salad dressing. A nice
supper or lunch dish.
SALAD (CUCUMBER).
Ingredients.
Cucumber. Cayenne, or Pepper.
Spring Onion. Lucca Oil
Cut the cucumber in very thin slices across; a few
slices of spring onion, two spoonfuls of vinegar, olive oil,
and, just before serving, a little salt
SALAD {GUAVA SALAD, OR "ANGELS' FOOD'^.
(A favourite Cape dish.)
Ingredients.
i^doz. Guavas. Sugar.
2 Oranges. i glass Sherry.
Peel and slice the guavas thinly, lay them on a glass
dish, sprinkle a little sugar; then a layer of oranges
sprinkled with sugar ; again guavas, and so on till the dish
is filled. Pour over all a glass of sherry. Let it stand for
a while. // is a delicious dessert dish.
SALAD (LOBSTER)— SANDWICHES (VICTORIA). [S
SALAD {JLOBSTERi.
Ingredients.
I Lobster. 4 tablespoonfuls of Plain VlnegK
Yolks of 3 Eggs. A taste of Chilli Vinegar.
I teaspoonful of MustutL a tablespoonfuls of Salad OiL
Some Cayenne. Some Fresh Lettuces.
Pick all the meat out of a lobster ; beat well the yolks
of two new-laid eggs, beat in some made mustard, and,
continuing to beat, drop in the salad oil ; add any flavour-
ing that may be preferred, a taste of chilli vinegar, some
plain vinegar (four tablespoonfuls), and the soft part of the
lobster. Moisten the remainder of the lobster with this
sauce, and lay it at the bottom of the bowl. Cut up the
lettuce, rolling it in the dressing, and put it over the
lobster.
SALAD {ORANGE).
Ingredients.
8 Oranges. i wineglass of Brandy.
I Pineapple. 4 oz. Sugar.
Peel and core the oranges ; lay in a glass dish well
sprinkled with sugar, with slices of pineapple between,
cut thin, with the rough outside cut off; then add a large
wineglass of brandy or sherry. Keep the dish closed for
an hour. Delicious.
SALAD. — See Note at end of S, p. 23X
SALSAFY AS AN ENTStE.
Clean and scrape the salsafy, boil tender, and cut in
rounds. Add a white sauce made thus : one ounce of flour,
half an ounce of butter, a little milk. Butter an oyster
scallop, sprinkle with bread-crumbs and bake a light brown.
SANDWICHES.— Set r»ote at end of S, pp. 232-3.
SANDWICHES {VICTORIA).
(Mrs. Dwyer.)
Ingredients.
4 Eggs. The weight of the Eggs in ButtW,
A little Salt Pounded Sugar, and Flour.
Beat the butter to a cream, dredge in the flour and
pounded sugar ; stir these well together and add the eggs,
S] SASATIES OR KABOBS.
first well whisked. Beat the mixture for ten minutes.
Butter a Yorkshire-pudding-tin; pour in the batter and
bake in a moderate oven for twenty minutes. Let it cool.
Spread one-half the cake with any jam or preserve, place
over it the other half, press together, and cut in long finger
strips. Pile them in cross-bars on a dish and serve.
SASATIES OR KABOBS.
(Mrs. J. Cloete's Recipe. Indian.)
Take the thick part of a leg of mutton, cut into small
square bits, and fat in between ; put into a large earthen-
ware bowl. Mince a raw onion and some lemon leaves, a
tablespoonful of brown sugar, half a cup of milk, mix all
well together and pour over th§ meat. Now take three or
four onions, cut small, fry in a pan with a spoonful of
butter or fat to a nice brown. Take an ounce of tamarinds,*
pour on it a cup of boiling water ; when all the strength
nas gone out of it, strain, and mix with the onions and let
it boil ; then add two spoonfuls of good curry powder or
Indian curry paste (a clove of garlic if liked) chopped up,
some salt ; mix well together and pour over the meat.
The next morning put the meat on skewers, fat and lean
alternately. Carefully take all the sauce, put it into a
saucepan, and boil up with a pat of butter. Roast the
skewered meat (sasaties) on a gridiron heated on wood
coals, and serve with the sauce. Add chutney if liked.
SASATIES OR KABOBS.
(A Malay or Indian Dish. My own Recipe.) '
Ingredients.
X Fat Leg of Muttoa, A tablespoonful of Sugar.
2 oz. of Good Curry Powder. A cup of Milk.
\ cup of Vinegar, or the Juice of J dozen Lemon or Orange Leavel
3 Lemons (if not to be had, an 2 oz. of Butter.
oz. of Tamarind drawn on a cup 3 dozen Skewers, cut out of a
of water gives a very pleasant Bamboo, or Iron Skewers.
acid). Salt to be added when skewered.
Cut up the leg of mutton in little pieces an inch square,
brown the onion, cut in thin slices, and fried in a pan in fat
• If not to be had use vinegar or lemon juice, as in following recipe-
SASATIES -SAUCE FOR HOT BOILED FOWL. [S
or butter. Mix all tlie ingredients well up with the cut-up
meat in a deep pan or basin ; leave it for a night or longer,
and when wanted, place the meat interspersed here and
there with fat on the skewers. Place the gridiron on wood
coals to get very hot, then grill the sasaties a nice brown.
Serve hot with rice. The gravy to be well heated in a
saucepan, and served with the sasaties. A very favourite
picnic dish at the Cape.
SASATIES.— Set also "BOBOTEE" and CURRY.
SAUCE FOR COLD BOILED FOWL.
(Mrs. Spence's Recipe.)
Ingredients.
1 pint New MiUc A little Salt.
2 oz. Butter. A pinch of Cayenne.
The Yolks of 2 Eggs. A few strips of Lemon-Peel, and
2 oz. Maizena, Juice.
Mix the maizena, salt, cayenne, and the eggs with a
little of the new milk. Boil the rest of the milk, then add
the maizena, etc., to it, stirring over the fire till smooth
and thick. Pour out and stir till cold ; pour over the fowl.
It should lie on it without dropping off. Very good.
SAUCE {ANOTHER), FOR COLD BOILED FOWL.
(Mrs. Spence's Recipe.)
Boil your two chickens in a cloth ; then take the feet
and neck, put into a stew-pan with a cup or more of water,
a small blade of mace, a slice of onion. When well boiled
strain through a sieve. Take one cup of this stock, thicken
with two ounces of maizena, add a cupful of cream, yolk
of an egg, a little cayenne and white pepper. Let it cool ;
pour over the chicken. Garnish the dish with hard-boiled
eggs, cut in slices, beetroot, pieces of carrot. A very nice
dish for lunch or supper.
SAUCE FOR HOT BOILED FOWL.— See Sauce (White).
S] SAUCE FOR DEVILLED CHICKEN, ETC.
SAUCE FOR DEVILLED CHICKEN, ETC.
Ingredients.
4 tablespoonfuls of cold Gravy, 3 teaspoonfuls of Mustard.
I tablespoonful of Chutney Paste, 3 teaspoonfuls of Salt.
I tablespoonful of Ketchup. i teaspoonful of Butter.
A pinch of Sugar,
Mix all these ingredients as smooth as possible ; warm
it well. Srown your cold meat in a little butter ; then add
to the mixture and simmer for a few minutes.
SAUCE (MELTED BUTTER), FOR FISH, ETC.
Mix the proportion of a teaspoonful of flour to two
ounces of butter. Rub the flour and butter in a saucepan ;
add two tablespoonfuls boiling water, or milk, which is
better than water, and if milk is used less butter is required.
SAUCE FOR PUDDINGS.
(Bessie's Recipe.)
Ingredients.
\ a cup of clear Brown Sugar.
la cup of Water. ^ a cup of Sherry (or a wine-
Dessertspoonful of Maizena. glass of Brandy).
Stir maizena and sugar in half a cup of water till it is
smooth, and let it boil ; then add the wine or brandy.
Time, ten minutes. This will do for any boiled pudding.
Cheap.
SAUCE {BREAD).
(My Mother's Recipe.)
Ingredients.
I pint of Milk. A small Onion.
A cup of crumbled crumb of Bread. A Blade of Mace.
A teaspoonful of Butter. A little Pepper and Salt
Peel and cut the onion in quarters ; simmer in the milk
till tender ; then take out. Stir the fine bread-crumbs into
the boiling milk ; beat it with a fork very smoothly. Add
the seasoning and butter and a little white pepper. Give
"one more boil. To enrich the sauce a spoonful of cream
may be added. Time altogether, half an hour. Serve
with turkey, chickens, partridge, etc,
•16
SAUCE (CAPER— CUSTARD— FISH). [S
SAUCE {CAPER), FOR BOILED MUTTON.
Add a few spoonfuls of capers to a good white sauce.
SAUCE (CUSTARD), FOR TARTS AND PUDDINGS.
Ingredients.
1 pint of Milk. 2 spoonfuls of Sugar,
2 Eggs. A spoonful of Brandy,
Stir two well-beaten eggs into a pint of hot milk and
pounded sugar — sweeten to taste — in a jug. Set the jug
in a saucepan of boiling water, stir till the consistency of
thick cream. Serve over puddings or handed round in a
sauce-boat. Care must be taken not to let it boil.
SAUCE (DUTCH), FOR FISH.
(Mrs, Kotze's Recipe,)
Ingredients.
A tablespoonful of Tarragon Vinegar The Yolks of a or 3 Eggi.
(or the thin part of Tomato Sauce ; 2 oz. of Butter,
when bottled, the upper part will Some Salt,
become quite clear). A tablespoonful of Cream.
Whip up the yolks well in a small saucepan with the
vinegar. Keep stirring over the fire till the consistency of
rich custard. Don't let it boil. Then take the butter and
stir that in on the fire ; keep stirring all the time. Lastly,
add the cream. Time, about six or seven minutes. Must
be served at once.
SAUCE (EXCELLENT FOR FISH).
(Mrs. Dwyer's Recipe.)
Ingredients.
\ a cup of Cream. A little Chilli Vinegar.
I teaspoonful of Flour. A little Soy.
I teaspoonful Anchovy Essence. A very little Cayenne Pepper.
A piece of Butter, the size of a Walnut.
Rub the flour and butter together ; set it on the fire
with the cream, stirring well till boiled, for three or four
minutes ; then add anchovy, chilli vinegar, a few drops of
soy, and a pinch of cayenne.
•17
S] SAUCE (HORSERADISH— OYSTER— PARSLEY).
SAUCE {HORSERADISH).
Scrape or mince the horseradish. Mix with a little
gait, a teaspoonful of vinegar, a teaspoonful of sugar, and a
tablespoonful of cream. Good with cold beef or mutton.
SAUCE {MAYONNAISE).
(Mrs. Jackson's Recipe.)
Ingreditnts.
3 Eggs (yolks only). i a teaspoonful Salt.
3 tablespoonfuls Oil— Lucca. J teaspoonful Sugar.
3 tablespoonfuls ordinary Vinegar. Some Cayenne.
I tablespoonful Tarragon Vinegar. 2 spoonfuls Yorkshire Relish.
J a teaspoonful White Pepper. 4 tablespoonfuls Cream.
Put the yolks with pepper, salt, etc., in a round-bottomed
basin; stir with a wooden spoon, adding first salad oil,
then vinegar, cream, etc. until all looks like thick cream.
Will keep if closely corked.
SAUCE {ONION), FOR SHOULDER OF MUTTON.
Peel four or five white onions, put them in salt and
water for half an hour; then boil in a saucepan, well
covered with water, till soft ; drain thoroughly; chop fine;
mix with melted butter, according to the previous recipe for
melted butter. This is a delicious sauce for boiled leg or
shoulder of mutton.
SAUCE {OYSTER).
About one and a half dozen oysters, raw or potted,
to half a pint of good melted butter; a seasoning of
cayenne pepper. Cream used instead of milk is a great
improvement.
SAUCE {PARSLEY).
Two spoonfuls of chopped parsley added to melted
butter or white sauce.
218
SAUCE PIQUANTE— SAUCE (TOMATO, TO KEEP). [S
SAUCE PIQUANTE.
(Indian Recipe.)
Ingriditnts.
8 oz. Green Mangoes or Apricots. 4 oz. Onions
8 oz. Raisins. 2 oz. Garlic
8 oz. Salt. 8 oz. Ginger.
8 oz. Sugar. \ a bottle of Lime Juice.
4 oz. Red Chillies. 3 bottles of Vinegar,
Pound the several ingredients well, add the vinegar
and lime juice, close the jar well, and for one month
expose to the sun ; shake and stir it well every day.
Afterwards strain into bottles. The residuum is excellent
Chutney.
SAUCE (TOMATO, TO USE SAME DAY).
Boil one dozen tomatoes to a pulp ; strain through a
soup strainer, add salt, and pepper, and cayenne. Very
nice with chops or cutlets, adding an ounce of butter, a
teaspoonful of sugar.
SAUCE {TOMATO, TO KEEP),
(Mrs. Dan Cloete's Recipe.)
Jngreditnts.
40 large Ripe Tomatoes. 2J bottles of Vinegar.
^ lb. Coarse Salt. a tablespoonfuls of Ginger.
s tablespoonfuls of Sugar. 2 tablespoonfuls of Coriander Seeds,
a tablespoonfuls of Cloves. 6 large Onions ; a little Garlic may
2 tablespoonfuls of Mace. be added.
3 Horseradish roots. 8 large Red Chillies or more.
Take forty very ripe tomatoes cut into quarters, sprinkle
with a quarter of a pound of salt, let it stand for tliree or
four hours; drain off the water. Put the tomatoes in
a stewpan with all the spices tied up in a muslin bag,
slightly bruised. Boil for at least three hours, then strain
through a coarse sieve ; boil again for half an hour, bottle
whilst hot
ai9
S] SAUCE (TOMATO— WHITE).
SAUCE (TOMATO).
(Mrs. Jackson.)
Take eight pounds of tomatoes, cut and stew till
tender ; eight large onions, two cloves of garlic, the rind of
six lemons, six bottles of vinegar, one spoonful of cloves,
one spoonful of allspice, three tablespoonfuls of ginger,
three tablespoonfuls of salt (spices to be crushed and put
in a bag), fourteen red chillies ; boil all well together for
four hours, strain through a sieve. Add the juice of six
lemons. Cork while hot
SAUCE {TOMATO).
(A very good Recipe.)
Ingredients,
40 lb. Ripe Tomatoet. i oz. Cayenne, or 8 Red ChilUet,
1 oz. Peeled Garlic 2 oz. Black Pepper.
2 lb. Loaf Sugar. 2 oz. Cloves.
I lb. Salt. 4 oz. Ginger.
3 quarts of the Best Vinegar.
First boil the tomatoes until the skins and seeds
separate freely, strain through a coarse sieve that will
retain seeds and skins. To this juice add the above
ingredients tied in a muslin bag. Boil all well for an hour
or more, till the juice is quite creamy and thick. Bottle
and cork securely ; keep in a cool place.
SAUCE {WHITE), FOR HOT BOILED CHICKEN.
(Mrs. Etheridge.)
Ingredients.
a tablespoonfuls of Flour. A little Lemon-Peel.
I oz. of Butter. A little Salt.
I pint of Milk. A little White Pepper.
Some Button Mushrooms.
Stir flour and butter together; boil the milk, add to
the flour, and stir till creamy ; add juice of a lemon, and
pour the sauce over the boiled chicken. The chicken to
be previously boiled in a floured cloth for one and a half
hours,
8*0
SAUCE (WHITEJ— SAVOURIES-SAVOURY MIXTURE. [S
ANOTHER SAUCE (WHITER
(Mrs. D. Cloete's Recipe.)
Ingredients,
I dessertspoonful of Maizena, l ox. of Butter,
or Corn-flour. A little Salt.
A little White Pepper.
Stir the flour and butter well together dry (this
prevents it getting into lumps) ; pour over it half a
teacupful of boiling water ; stir on the stove till thick,
then remove ; add the yolk of an egg and juice of a lemon
well beaten up, and pour over chicken.
SAUSAGES.
(Our own Recipe.)
Ingredients.
IS lb. of Minced Meat. 4 tablespoonful of Allsple*
8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace.
s oz. of Pepper. \ tablespoonful of mixed Thyme and
3 tablespoonfuls of Salt. Sage, dried and powdered.
I tablespoonful of grated Nutmeg. i pint of Claret.
Take the lean of one or two legs of mutton, and any
scraps of meat that fall away in cutting up a pig. Mince
all this, taking care not to let any sinew come with it, then
mince the fat; mix all well together. Have ready some
nicely-cleaned skins, and stuff the mince into them with a
sausage-machine. Will keep for eight or ten days. When
wanted, grill on the gridiron or in a pan ; time for grilling,
a quarter of an hour. This quantity makes a great deal ;
half would do for a small party.
SA VOURIES.
Ste Bloater Toast, Cheese-Straws, Eggs (Italian), Savoury Toa»t,
Pudding (Cheese), and Souffld (Cheese).
SAVOURY MIXTURE {TO POUR OVER MEAT).
Melt an ounce or more of butter in a stewpan; mix
In a tablespoonful of made mustard, a little black and
cayenne pepper, and a tablespoonful of stock ; beat wclL
This is good to pour over a grilled chop or steak.
OBI
SI SAVOURY TOAST— SCONES— SHAPE (COLD MEAT).
SAVOURY TOAST.
Ingredients.
4 boned Sardinei. \ sallspoonful of Ctyenne.
I teaspoonful of Worcestershire Sauce. i oz. of Butter.
Pound the ingredients with the sardines, and spread on
hot buttered toast.
SCONES (FOR FIVE O'CLOCK TEA).
Ingredients.
a lb. of Flour. 4 oz. of Butter or Fat.
I pirtt of Milk. I teaspoonful of Baking Powder.
Mix well together ; roll out half an inch thick, and cut
with a wineglass. Bake twenty minutes. Cut in two,
and butter, and send in hot.
SCONES.
Ingredients.
1 lb. of Flour. A few Currants, if liked.
2 oz. of Butter. J lb. of Sugar.
1 teaspoonful of Baking Powder. i Egg.
Beat the egg in half a cupful of water; mix quickly
and thoroughly with the other ingredients. Divide into
rounds, which cut into four little cakes each and bake.
SHAPE {COLD MEAT).
Butter a plain mould ; chop up any kind of cold meat
you may have ; add some stock, warmed, with about three
ounces of gelatine, flavoured with pepper, salt, nutmeg,
and lemon juice. Have some hard-boiled eggs cut in
quarters, garnish the mould with them, pour the mixture
into the mould. Turn out when cold.
133
SHORTBREAD— SILK (TO RENOVATE BLACK), [S
SHORTBREAD.
(Mrs. Cloete.)
Ingredientt.
a lb. Floor. la oz. Sugar, 6nel]r powdered.
4 Eggs. I lb. Butter.
Rub the flour and sugar well into the butter, make into
a stiff paste with four eggs, roll to double the thickness of
a penny. Bake in a warm oven for twenty minutes.
SHORTBREAD {ANOTHER).
Ingredients.
I lb. Floar. \ lb. Butter.
1 lb. Sugar. A lar^e handful of Ground Rlc«.
Season with Nutmeg.
Mix ingredients with flour, rub in the butter until it
becomes a dough ; roll out and cut into shape. Bake in a
moderate oven.
SHORTBREAD {SCOTCH).
(Emily's Recipe.)
Ingredients.
I lb. Flour, 9 oz. Butter,
Rub well together ; roll out and cut. Put pieces of
candied peel across each cake. Bake twenty minutes.
SILK {TO RENOVATE BLACK).
Take about two ounces of black tea, boil it well in a
saucepan, add to it a few grains of washing soda or car-
bonate of soda and a little dissolved gum arable. Strain, and
sponge the silk thoroughly with this mixture A^^. Hang the
pieces of silk on a horse to drain, roil up smoothly, and
iron whilst damp.
Coff'ee is very good too, cleansing the silk, and
removing every stain or grease-spot. The coffee must
be hot and well strained.
223
S] SILK (FOR CLEANING)— SNOW EGGS.
SILK {FOR CLEANING).
Dissolve an ounce of ammonia in a quart of hot water,
and, with a piece of sponge or black serge, rub till stains
are removed.
This also does for cloth.
SILK {FOR CLEANING RIBBON, SILKS, ETC.).
Ingredients,
I tablespoonful Gin. i tablespoonful Honejr.
I tablespoonful Soft Soap. The White of an Egg.
Mix all well together. Dip the ribbon, or any silk you
want to clean, in water, then lay on a board and scrub
with the mixture, using a soft brush. Rinse in cold water,
fold in a cloth, and iron half- dry. // will look like new.
SILK {TO CLEAN AN OLD SILK DRESS).
Unpick and brush and wipe. Then grate two large
potatoes into a quart of water ; let it stand to settle, then
strain. Sponge the dress well with it, hang out, and iron
with tissue paper over the silk.
Black silk can also be cleaned by sponging with gin.
Paint spots to be removed by spirits of turpentine.
SILK {TO TAKE STAINS OR GREASE SPOTS OUT OF).
Scrape some French chalk and lay it on the spot, put
some blotting-paper over, and leave it for a day or two ; all
the grease will be extracted.
SILK OR CLOTH {TO TAKE OUT WAX CANDLE OR
SPOTS OF SPERM).
Lay a piece of blotting-paper on the spot, put a live
coal of fire in a kitchen spoon, hold it on the spot all
the grease will be absorbed in the blotting-paper.
SNOW EGGS.— Set Eggs.
224
SOUFFLfi (CHEESE— EGG). [S
SOUFFL& {CHEESEi.
Ingredients.
\ oz. Butter. Breakfast-cup of Grated Cheeses
I tablespoonful Flour. Yolk of 3 Eggs, Whites beaten
i pint Milk. separately into a froth.
A little Salt and Pepper — Cayenne.
Melt the butter, mix with the flour, add milk slowly, salt,
and pepper (cayenne) ; then add grated cheese and yolks of
eggs, lastly the whites of the eggs. Put into a flat buttered
dish ; leave to bake a nice brown. Serve hot. Time,
twenty minutes.
SOUFFLt {ANOTHER CHEESE).
Ingredients,
\ lb. Cheese, Mustard,
I quart Milk. Cayenne.
3 Eggs. Salt.
Cut the cheese very thinly, mix with the eggs well
whisked, then add about one eggspoonful mustard, a little
cayenne and salt, a very little cold milk. Set the quart of
milk to boil, add a teaspoonful of butter ; pour on the
cheese, etc. Bake a light brown. Can be eaten hot or cold.
SOUFFLt {EGG).
(Miss Bonnie Cloete's Rigcipe.)
Ingredients.
6 Eggs. Juice and Peel of i Lemon.
6 tablespoonfuls Sifted Sugar. A little Nutmeg.
Beat the whites and yolks separately, add the yolks to
the sugar, lemon juice, and peel, and a little nutmeg, and
lastly. Just before putting in the oven, the whites, which
giust be ^ perfect froth. Mix all thoroughly but lightly,
Q
MS
S] SOUFFLfi (TAPIOCA)— SOUP (HOW TO CLARIFY),
and only just before you want it, as it can't stand a
minute, or the yolks will sink. When baked it ought to
be a frothy brown sponge. Takes ten minutes. Serve
immediately.
SOUFFLt {TAPIOCA).
Ingredients.
I tablespoonful Tapioca. i pint of Milk.
I oz. of White Sugar. 4 Eggs.
Soak the tapioca in water till quite soft, then set it to
boil till it is the consistency of porridge, sweeten to taste;
flavour with vanilla or lemon-peel. When cold whisk up
the eggs separately, beat up with the pudding, pour into a
Ouffle mould. Bake twenty minutes, and serve immediately.
SOUP {BROWNING FOR).
Put about four ounces of brown sugar, half an ounce of
butter, into a stewpan ; set it on the fire to brown, stirring
all the time with a wooden spoon that it may not burn.
When sufficiently melted, stir in a pint of boiling water ;
let it boil, and skim well. When cold, bottle and cork. A
tablespoonful or more will colour your soup.
SOUP OR STOCK {HOW TO CLARIFY).
About three or four quarts of good stock boiled the
previous day, well skimmed j whites of two eggs, well
whisked, stirred into the stock ; then put on the fire to
boil. After it has boiled up once, draw it away from the
fire; pour in a cup of cold water; let it stand for five
minutes ; strain through a fine cloth placed over a sieve ;
it will be clear and good. Stock for clear soups must be
made strong, as it loses strength by being clarified.
226
SOUP (CURRY— BROWN— HARE). [S
SOUP {CURRYX
(Cape Recipe.)
Head and feet of sheep, lamb, or calf, boiled till quite
tender in three or four quarts of water. The next day,
when cold, remove all the fat. Cut small, and take out the
bones ; brown an onion in fat ; add two tablespoonfuls of
curry powder, one tablespoonful of flour, a teaspoonful of
brown sugar, two teaspoonfuls of vinegar or lemon. Stir
all together in the liquid in which the meat, etc., has boiled.
Serve in soup tureen, with boiled rice handed round
separately on plate. A homely dish.
SOUP {BROWN).
(My Mother's Recipe.)
Make a good stock of either neck of mutton (three
pounds will make two quarts of excellent stock) or shin of
beef. Add some fried onions ; let all boil well together.
When strained, add two spoonfuls of brown flour. Take a
spoonful of sugar and a little butter ; let it melt together
till quite a dark brown. Mix with the flour a good glass
of dark wine, eight cloves, a blade of mace, some pepper,
bruised ; add all to the soup ; let it boil for two or three
hours. Serve with toasted bread, cut like dice, and fried
in butter.
SOUP {HARE).
(Home Recipe.)
Ingredients.
Remains of cold Roast Hare. 2 oz. tJrowned Flour.
Some good Stock. i tablespoonful Brown Sugar.
I doz. Cloves. J pint Port Wine.
J oz. whole Black Pepper. a small Onions, Fried.
Trim off the best parts of the cold hare and put on
one side. Chop all the bones, etc., and simmer for an hour
in a few quarts of stock flavoured with the above seasoning.
Strain through a sieve on the pieces of cold hare ; let it
boil once. Serve with toasted bread or very small square
fried sippets.
Q 3
S] SOUP (MULLIGATAWNY— OX-TAIL).
SOUP {MULLIGATAWNY).
Ingredients.
1 Fowl (it may be an old one). i tablespoonful of Brown Sugar.
2 oz. of Curry Powder. i oz. of Tamarinds, drawn in a
I dessertspoonful of Indian Curry cup of hot water.
Paste. I teaspoonful or more of Salt
3 Onions. i dessertspoonful of Chutney.
I tablespoonful of Butter or Fat. i tablespoonful of Flour.
Cut up the fowl into small pieces, as for chicken curry;
if an old one, let it boil gently for four or five hours, with
two or three quarts of water ; if you have a neck of mutton,
or any other meat that will make some stock, you may
add a little to this. The next day remove the fat and
strain the soup, putting back any nice pieces of the fowl.
A few slices of ham may also be added, to make a good
stock. Brown the onions, mix all the ingredients, add
to the soup, and let it all boil for a couple of hours. Send
in hot, with boiled rice on a separate dish.
SOUP {OX-TAIL).
Ingredients.
2 Ox-tails. I bunch of Savoury Herbs.
J lb. of lean Ham. S Cloves.
1 head of Celery. i teaspoonful of Peppercorns.
2 Carrots. i Bay Leaf.
3 Turnip*. i wineglassful of Ketchup.
2 Onioni. i wineglassful of Port Wine.
9 quarts of Water.
Cut up the ox-tails, separating the joints ; put them in
a stewing-pan with an ounce and a half of butter, one head
of celery, two onions, two turnips, two carrots, cut in
slices, a quarter of a pound of lean ham, cut very thin, the
peppercorns, savoury herbs, and one pint of water; stir
over a quick fire for a short time, to extract the flavour
of the herbs, until the pan is covered with a glaze;
then pour in three quarts of water ; skim it well, and
simmer slowly for four hours, until the meat is tender.
Take it out, strain the soup, stir in a little browned
SOUP (POTATO)— SOUP 1 LA REINE. [S
flour to thicken, add port wine, ketchup, and head of celery
(previously boiled) cut fine; put the tails back into the
stewpan of strained soup ; boil up for a few minutes and
serve. This soup can be served clear by omitting the
flour, and adding to it carrots and turnips cut in fancy
shapes. These may be boiled in a little soup, and put
into the tureen before sending to table.
SOUP {POTATO).
Ingredients.
a quarts of White Stock. i Onion.
6 large mealy Potatoes. Some White Pepper.
I oz. of Butter, rolled in > A little Cayenne,
tablespoonful of Flour. Salt to taste.
i teacupful of Cream,
Put two quarts of white stock into a stewpan ; take
six large mealy potatoes, boil and mash them until they
are sufficiently soft to pulp through a sieve, with an onion
boiled tender; add to the stock. Thicken with butter
rolled in flour, and season with pepper, salt, and cayenne ;
just before serving stir in the cream, and do not let it boil
again.
SOUP A LA REINE.
(My own Recipe.)
Ingredients.
S quarts of nice White Stock (may be i Onion.
boiled from an old fowl). Some Nutmeg.
I cup of Fine Bread-crumbs. White Pepper.
A large cup of good Cream.
Put an old fowl in a stewpan with water enough to
cover it well ; let it simmer for three or four hours ; if the
water has diminished, add a little more Aot. About a
pound of neck of mutton, or veal, may be added, and an
onion. Let it boil till you have a good stock, skim well ;
let it get cold, and strain. The next day, when it has
boiled up, add the bread-crumbs, nutmeg, pepperj and
salt, and, just before serving, the cup qf' cream. Can be
served with toasted bread cut in dice.
229
S] SOUP (TOMATO)— SPRITZE— STEAK (PICKLED).
SOUP {TOMATO).
(My own Recipe.)
Take about a dozen nice ripe tomatoes, boil quite
tender, with an onion ; mash, and strain. Add to two
quarts of good stock ; thicken with a pat of butter rolled in
flour ; flavour with a green chilli, cut up, just before
serving.
SOUP {STRENGTHENING).— See Invalid Cookery.
SOUP FOR INVALIDS.^See Invalid Cookery.
SPRITZE.
(Another Dutch SpecialitL)
Ingredients.
3 lb. of Flour, i lb. Butter,
lo Eggs. a bottles of Milk.
Boil the butter and milk, stir in the flour and a quarter
of a pound of sugar. Pour the paste in a dish, arid when
cold mix ten eggs with it ; beat well till it drops clean off
a spoon. Let it drop into a saucepan of boiling lard or
fat in tiny balls. Fry a nice brown. Serve with sugar
and pounded and sifted cinnamon. The old Dutch people
had a tin through which they pressed the dough into the
boiling fat
(Another recipe says, one pound of flour to eight eggs,
a quarter of a pound of butter, and one pint of milk.)
STEAK {PICKLED).
Lay two pounds of steak in a dish with sliced onions,
half a dozen cloves, two dozen whole pepper, a bay leaf,
sprig of thyme, marjoram, and parsley, a tablespoonful of
salad oil, tarragon vinegar enough just to come up to the
steak ; let it soak for twelve hours, turning occasionally.
Then take it out, and grill the steak in a hot pan, turning
constantly. Stew the mixture, add a teaspoonful of salt,
and let the steak simmer in it, taking out the spices, etc.,
before serving in a hot dish. Enough for six people.
STUFFING FOR TURKEY OR CHICKEN.— See ix^^ol
Recipe for Turkey (Boiled).
«30
■SWARTZUIR"— SYLLABUB— SYRUP (LEMON). [S
" SWARTZUIR?
(A homely Cape Dish.)
Ingredients.
S lb. of Ribs of MuHoa 6 Cloves.
1 Onion. la Peppereorns, finely bruised,
s oz. of Tamaripds. \ tablespoonful of Brown Sugar.
Salt.
Cut the meat as you would for curry, put in a stew-
pan with the onion and a pint of water. When it has
simmered for an hour take out a cup of the boiling stock,
skimming the top so as to remove all the fatty particles.
Stir into this boiling soup a large cup of fine flour ; stir
well over the fire till it is a thick dough, now set it to
cool. When quite cold work into the dough one or two
*ggs ; of this make dumplings the size of a walnut.
After this cup of soup has been taken from the meat,
stir into it the tamarinds soaked in a pint of boiling water,
spices, etc.; let it boil well, and half an hour before serving
stir in the dumplings. Serve as an entree. The old recipe
had the blood of a duck instead of tamarinds.
SWEETS.— For list see Note at end of S, p. 333.
SYLLABUB.
(Mrs. Etheridge's Recipe.)
Jngredients.
i pint of White Wine. 2 oz. Loaf Sugar.
I pint of Rich Cream. Juiee and Peel of a small Lemon.
Rub the sugar on the peel to extract all the flavour
from the peel, then add to the cream, and whisk well.
Take about one ounce of sifted sugar and add it the
last thing, as it tends to make the cream thicker. Put
into glasses. Excellent.
For another Syllabub Recipe sit TRiFLfc
SYRUP {LEMON).
(An old Cape Recipe.)
Squeeze the juice of fifty lemons, and for every quart
of lemon juice take three pounds of sugar, Let the lemon
juice and sugar dissolve in an earthen jar placed in
«3«
S] SYRUP (LEMON)— SALAD— SANDWICHES.
a saucepan of boiling water. Let it simmer in this manner
till all the sugar is melted and the whole a rich, thick
syrup. Bottle when cold, and cork well. The lemon
juice to be strained before mixing with the sugar. A
delicious drink in hot weather.
SYRUP (ANOTHER LEMON).
(G. Versfeld.)
Ingredients.
61b. of Sugar, and 4 bottles of Water, « oz. Tartaric Acid dissolred in ■
boiled to a Syrup, and strained. tumbler of Water,
i teaspoonful of Oil of Lemon.
Stir all together; let it settle, then bottle and cork
well. A little taken with soda water, or in plain water, is
very refreshing in summer,
[Note to Salads, p. 213. — The following is a Dutch recipe for
Herring Salad.]
Ingredients.
3 large Salted Herrings or Harders. i tablespoonfiil of Chopped Parsley.
a Spanish Onions. i dessertspoonful of Salad Oil.
Pepper and Vinegar.
Soak the harders in cold water for a night ; boil for five
minutes. Separate the fish from the bones; slice the
onions thinly, scald with boiling water ; mix fish, onions,
and other ingredients ; garnish with hard-boiled egg and
parsley. Penguin eggs, hard-boiled, may be added to the
fish. This makes a good supper dish.
[Note to Sandwiches, p. 213.— The following are good recipes.]
SANDWICHES {PLAIN MEAT).
Cut very thinly slices of bread and butter from a
square loaf baked in a tin, and place very thin slices of
ham, tongue, biltong, or game between them ; season with
salt and mustard or pepper ; press them on a board with
the blade of a large knife. Cut the crust off evenly, and
divide them into oblong squares.
SANDWICHES— SWEETS. [S
Ordinary cold meat sandwiches are much improved by
the meat being minced, and hard-boiled eggs and a little
parsley, both chopped fine, being mixed with the meat,
and placed between the bread and butter. Many people
dislike the mixture of mustard and butter, so it is generally
best to omit the former. A. sprinkling of pepper, if liked,
is ar improvement
SANDWICHES (EGG).
Two or three hard-boiled eggs, mashed very finely, and
mixed with half an ounce of butter, some pepper and salt.
Spread liberally on the bread and butter (cut as for an
ordinary sandwich) with a sprinkling of watercress (cut
sniall) or mustard and cress. The eggs may also be cut
thinly and laid between the bread and butter, with pepper,
and salt, and cress.
SANDWICHES {SAVOURY).
Very savoury sandwiches may be made of bloater paste,
etc., according to recipe (p. 12), and boned anchovies and
hard-boiled eggs.
For afternoon tea, sandwiches made with jam, or slices
of cucumber, with lettuce, or thin omelet, make a nice
variety to ordinary bread and butter.
[Note, Sweets, p. 231.]
SWEETS.
.?« Apples, Blancmange, Cake (Tipsy), Charlotte Russe. Cheese-
cakes, Chippolata, Cocoanut, Creams, Custard, Deliciosa, Dick's Dish
Jellies Mermgues, Omelet (Sweet), Pancakes, Puddings, Souffle (Egg)!
TartTecs. '^ ^ ^^"^^ ^'"^ ^"*''*^' Tamelettjes, Tms,
■S3
T.
" TAMELETTJES.
(A favourite Cape Sweet.)
For two basins of sugar take one basin of water, botl
into a syrup, clarify with an f^g'g, boil briskly till it is all
frothy; then fill little square paper shapes or ramaquin
cases with this, after having mixed it with some almonds
and grated lemon-peel, or naartje (Tangerine orange) peel.
Let it cool before serving.
TAPIOCA.— See RiCE Milk.
TART {APPLE).
(Recipe from an old German Cookery Book.)
Ingr$dients,
Puff Paste.
i lb. Butter.
Apples.
4 Eggs.
Almonds.
I cup Sugar.
I pint Milk.
Pounded Cinnamon.
Line a tin dish with puff paste, peel and quarter one
dozen apples, lay them in the dish, also some blanched and
pounded almonds, half a bottle of milk, butter beaten to a
cream, four eggs, and one cup of sugar, and some cinnamon
to taste, all mixed together, poured into the dish covering
the apples. Bake in an oven for an hour and, more. I
have found that anything requiring some time to bake
must be covered with a tin plate at first, which can be
removed when half-done.
«3y
T] TART (COCOA-NUT— MILK).
TART {COCOA-NUT).
(" Klapper-Taart." From a very old Dutch Book.)
Rasp two cocoa-nuts into their weight in sugar, add a
good spoonful of butter, a cup of milk, and some cinnamon.
Boil all together till it is quite stiff; then line a tart-dish
with puff paste, and pour the mixture in. Bake for half
an hour. Very good.
TART {COCOA-NUT), ANOTHER WAY.
(Old Dutch Recipe.)
Grate the cocoa-nut very fine, take the weight in sugar,
half an ounce of butter, one &^g, white and yolk whisked
separately, some cinnamon. Mix well together; line a
tart-dish (ordinary tin kitchen plate) with puff paste. Bake
in a quick oven till a nice brown.
Another way is to boil the cocoa-nut in a syrup made
from the sugar, and when cold add the egg and butter; but
the first has been tried and is very good.
TART {MJLK),
(Old Dutch Sp^cialiU.)
Ingredients.
I pint of Milk. A tablespoonfiil of Maizena.
3 tablespoonfuls of Sugar. 2 Eggs.
A tablespoonful of Butter. A stick of Cinnamon.
Boil the milk with sugar and cinnamon, stir butter and
maizena and a little cold milk together, pour into the
boiling milk. Boil for five minutes, pour into a basin, and
when cold add two eggs well whisked. Line a tart-dish
with paste, pour in this mixture, and bake for twenty
minutes.
338
TART (DUTCH POTATO). [T
TART (DUTCH POTATO).
^" Aardappelen Taart."* Mrs. Myburgh, from an old Dutch Recipe
Book.)
Ingredients,
I If>. Potatoes. 10 Sweet Almonds.
J lb. Loaf Sugar. 25 Bitter Almonds.
8 Eggs. Some Rose-water.
Boil the potatoes well, mash very fine ; beat the yolks
and whites separately; mix the yolks with the sugar; then
add potatoes, then the whites, and lastly almonds, blanched
and pounded with rose-water. Weigh the potatoes before
you peel and boil them. Bake as you would a sponge-
cake in a moderate oven for an hour.
TART {ANOTHER POTATO).
Ingredients.
I lb. Potatoes (weighed before 20 Bitter Almonds.
peeling). 4 'b- Sugar.
i8o Sweet Almonds. 8 Eggs.
Mix like the other. Line a tart-dish with puff paste
and fill with this mixture. Bake a nice brown.
TART (POTATO).
(A similar Recipe. Cape. Mrs. Myburgh.)
Ingredients.
\ lb. Potatoes (boiled and 6 well-beaten Eggs,
well mashed). 100 Sweet Almonds.
i lb. Sugar. =5 Bitter Almonds.
Rose-water.
Blanch and pound the almonds with rose-water, mix
with the sugar; stir in the potatoes. Bake in a pie-dish
lined with puff paste,
«39
T] TART (WALNUT)— TEA CAKES.
TART {WALNUT).
(An old German Cake. Mrs. Van der Riet)
Ingredienti.
A Stale Sponge Cake. i pint of Milk.
100 Walnuts. ■ Eggs.
I spoonful of Sugar.
Take a hundred walnuts (or a grated cocoa-nut) ; shell
and pound the walnuts — it should be a teacupful. Make a
custard of the milk and eggs, and a spoonful of sugar.
Add the pounded walnuts, stirring until it thickens, then
pour into a basin to cool. Cut your cake in slices (a plain
round mould is best), putting them together carefully;
then put the bottom piece on a dish, cover it with some of
the walnut custard, put the next slice so as to fit, and put
on some custard, and so on till the cake is built up again.
Of the whites of the eggs make an icing. Ice the whole
cake; ornament the top with pieces of walnut and some
little bits of icing coloured with cochineal. If cocoa-nut is
used instead of walnuts, boil it with sugar into a syrup, as
you do cocoa-nut ice. An excellent way of using up a
stale sponge cake.
TARTLETS (.MARMALADE CREAM).
Line some patty-pans with puff paste : now fill them
with this mixture : one tablespoonful of apricot marmalade,
the yolks of two eggs, one white, the weight of one egg in
butter and in sugar. Whip all to a cream ; put into the little
tins. Bake in a hot oven twenty minutes. To be eaten cold.
" TASSAL."~See Note at end of T, p. 246.
TEA.— See Note at end of T, p. 246.
TEA CAKES {EXCELLENT TEA BISCUITS).
(Miss Becker's Recipe.)
Ingredients.
1 lb. of Crystallised Sugar. 3 Eggs.
I lb' of BmtP; X !^^^P°°" °f Ponded Rock Ammonia.
4 lb. 01 Butter. I teaspoon of Vanilla Essence.
Beat the butter to a cream with the sugar, then add
whites and vanilla; mix the ammon dry wi^t^ ^he flour
240
TEA CAKES ("BUTTER BISCUITS "—GERMAN). [T
then mix all well together, like dough for bread ; roll
between the hands pieces of the dough, and cut with a
knife to the size of a pigeon's egg. Bake in a quick oven
for fifteen minutes.
TEA CAKES {"BUTTER BISCUITS'^.
Imgredients.
3 lb. of Flour. 2 tablespoonfuls of pounded Rock
I lb. of Sugar. Ammonia, or Sal Volatile.
} lb. of Butter. 3 tablespoonfuls of Caraway Seeds,
S Eggs. slightly bruised.
1 tumblerful of Cold Water.
Whisk up the eggs and mix with butter and sugar ;
then mix all up together. Knead well, roll out with
rolling-pin, prick with a fork, and make into shapes with
a wineglass, or any other mould. Bake for half an hour
on buttered tins.
TEA CAKES {"COOKIES").
(Mrs. Fleming's Book.)
Mix together one pound of white sugar, one pound of
flour, and half a teaspoonful of carbonate of soda ; rub
into a quarter of a pound of butter. Make into a soft
paste with three eggs, well beaten, and a dessertspoonful
of cream or milk ; essence of almonds to taste. Roll out
half an inch thick, and cut with a wineglass. Bake ten
minutes in a moderate oven.
TEA CAKES {GERMAN).
(Miss Becker's Recipe.)
Ingredients.
I lb. of Butter. S° Almonds.
I lb. of Sugar. | lb. of Currants,
9 Kggs. I teaspoonful of Cinnamon.
I lb. of Flour. 4 teaspoonful of Rock Ammonia,
Stir the butter to a cream ; mix well with fine white
sugar, the yolks of nine eggs and whites of two; beat
with sugar and butter; then one pound of flovr, half a
teaspoonful of finely powdered rock ammonia. Butter
some paper, and put into pans in a quick oven , drop the
K
34..
T] TEA CAKES (HILDA'S— RICE— ROCK CAKES).
mixture with a spoon on the paper, and sprinkle' over
the top cut-up almonds, mixed with the currants, cinnamon,
and crystallised sugar. Bake twenty minutes. Most
delicious little cakes.
TEA CAKES {HILDA'S).
Ingredients.
t lb. Flour. I doz. Cloves, pounded.
I lb. Sugar. A teaspoonful of Sifted Cinnamon.
4 Eggs. . A teaspoonfil of Soda.
i lb. Butter. A teaspoonful of Cream of Tartar.
t5 Almonds.
Beat up the yolks and whites well. Mix with the
butter and sugar and the almonds pounded ; add the soda,
cream of tartar, and spices to the flour dry ; mix all well
with the hand, and put on buttered pans, about the size
of a walnut, with the point of a knife. Bake for twenty
minutes.
TEA CAKES (RfCE).
Ingredients.
I tea-cup of Ground Rice. Essence of Vanilla or Almonds,
a Eggs. I tea-cup of Sifted Sugar.
Whisk up the sugar and eggs in a round basin well ;
then add rice ; whisk for twenty minutes ; add an eggspoon
of essence ; put a teaspoonful in patty tins ; bake in a
quick oven from five to ten minutes.
TEA CAKES {ROCK CAKES).
(Miss Lilla Spence's Recipe.)
Ingredients.
I lb. Butter. i lb. of Currants.
1 lb. Flour. \ a tumbler of Brandy (or Whits
I lb. Moist Sugar. Wine),
a Eggs. Some Lemon-PeeL
JO Pounded Almonds.
Whisk butter with the sugar, then yolks and whites of
eggs. Mix all the other ingredients with the flour ; knead
into the eggs and butter; lastly, mix the brandy or wine;
drop on buttered paper in tins, and bake for half an hour.
043
TEA CAKES (SPONGE)— TOAD IN THE HOLE [T
TEA CAKES {SPONGE).
Ingredients.
6 Bggs. The Grated Rind of 9 Lemons or
\ lb. of Flour. Naartje-Peel (Tangerine Orange).
S lb. Sugar.
Whisk the yolks well with the sugar till it rises in
bubbles, then the whites stiffly ; then add flour and peel.
Bake in little tins, well buttered, in a moderate oven for
half an hour.
TEA CAKES {" ZOETE KOEKIES*^.
(Very old Dutch Recipe. Mrs. Van der Riet.)
Ingredients.
4 lb. of Flour. 4 Eggs.
3 lb. of good clear Brown Sugar. i tablespoonful of Potash or Car-
I lb. of Butter. bonate of Soda.
\ lb. of Sheep-tail Fat. I tablespoonful of Cloves (finely
I lb. of Pounded Almonds (or pounded).
200 Almonds pounded without 3 tablespoon fuls of Cinnamon.
blanching). A tumbler of Dark Wine (Claret).
First rub flour, sugar, butter, spices, and soda well
together; lastly, add the wine; knead all well together.
If potash is used, it must be dissolved in the wine — is best
mixed over-night. Roll the dough out with a rolling-pin ;
make into shapes with a wineglass or any thin shape.
Bake on buttered tins. The old Dutch people put a small
piece of citron preserve in the centre of each little cake.
Bake for twenty minutes in a tolerably brisk oven. Very good.
TEA CAKES.— See also " Obletjes," Scones and Cakes, Puffs
and Sandwiches.
TOAD IN THE HOLE.
(An economical dish for a large family.)
Ingredients.
■ lbs. Loin of Mutton. i pint of Skim Milk, or Butter-milk.
An eggspoon of Pepper. x oz. or more of melted Suet or
A dust of Nutmeg. clarified Dripping.
A tablespoonful of Flour. Half a teaspoonful of Carbonate of
A tablespoonful of Tomato Sauce. Soda, stirred into the dry flour.
A batter made oIt.% cups of Flour.
Cut the mutton in cutlet shapes, roll in flour, salt, and
spices ; lay them in a dish, and pour over them the spoon-
ful of tomato sauce and a quarter of a cup of water. Mix
up the batter, and pour on the top. Put the pie-dish in the
oven. Takes one and a half hours to bake.
•43
r] TOMATO BREDEE— TOMATO STUFFED— TRIFLE.
TOMATO BREDEE.
(Cape. H. D.)
Cut up two pounds of ribs of mutton and an onion ; let
it stew in a flat pot for an hour. Cut up and add
eight or ten tomatoes in slices, also a teaspoonful ot salt,
a pinch of sugar, and half a red chilli. If there is a
great deal of liquid, remove the lid, and let it simmer till it
is all a rich, creamy-looking sauce. Remove the fat. Serve
with plain boiled rice. A very nice entrh. See Bredee.
TOMATO STUFFED.
Extract some of the inside of the tomato ; mix bread-
crumbs, cheese chopped, onion, and pepper, with an egg.
Stuff the tomato with this mixture; sprinkle over with
bread-crumbs and a piece of butter. Bake for an hour.
Tomatoes plainly cut in halves and sprinkled with crumbs
and butter, and fried or baked in the oven, make a very
nice vegetable.
TRIFLE.
(Mrs. Etheridge's Book.)
Ingredients.
1 tumbler of Madeira or Sherry. J^ lb. of Macaroons.
2 wineglasses of French Brandy. i pint of rich Boiled Custard.
4 Sponge Biscuits. I pint of Syllabub.
Soak four sponge biscuits and half a pound of maca-
roons in the Madeira and French brandy. Then cover
the bottom of a glass dish with half of these, pour over
them a pint of rich custard previously made, then lay
the remainder of the soaked biscuits upon them, and
pile over the whole, to the depth of two or three inches,
the whipped syllabub, well drained ; the whipped syllabub
to be made the day before, or some hours before, as fol-
lows : Take half a pint of cream, half a glass of light wine,
and a dessertspoonful of sifted sugar ; take a clean dry
whisk, and whip the cream to a stiff froth with the wine,
adding the sugar last of all. When the wine has drained
to the bottom, carefully skim the light, frothy cream, and
pack it on the top of the last layer of macaioons. Excellent,
TOFFEE (COCOA-NUT)— TURKEY (BOILED). [7
TOFFEE {COCOA-NUT),
Ingredients.
I Cocoa-nut. x lb. Sugar.
QrsXt Afresh cocoa-nut ; boil the sugar with the milk of
the cocoa-nut and a cup of water ; when nice and thick,
add the grated cocoa-nut. Stir all the time, till you see it
coming quite clear off from the sides, then take oif. Grease
the dishes on which you pour it, mark it out with a knife
in squares, and let it get cold. Very good.
TURKEY {BOILED).
Hen turkeys are preferable for boiling, on account of
their whiteness and tenderness. They should not be
dressed until they have been hung two or three days, as
they will not be tender. Pluck the bird carefully, and
singe with a piece of paper ; wash well, and wipe with a
dry cloth ; cut off head and neck ; draw the strings, or
sinews, of the thighs ; cut off the legs at the first joint,
draw the legs into the body, and fill the breast with force-
meat, or stuffing ; run skewers through wing and middle
joint of leg quite into wing and leg on opposite side ; break
the breastbone, and make the bird look as round as possible.
Way of cooking. — Put the turkey into sufficient kot
water to cover it, let it come to a boil, then carefully
remove all scum ; if this is attended to there is no occasion
to boil the bird in a floured cloth, but it should be well
covered with water. Let it simmer very gently for one and
a quarter to one and three-quarter hours, according to the
size, and serve with either white, celery, oyster, or mush-
room sauce, a little of which should be poured over the
turkey. Boiled ham, bacon, tongue, or sausages should
accompany this dish ; and when oyster sauce is served,
the turkey is always stuffed with oyster forcemeat.
A simple stuffing for Turkey. — Soak a penny loaf of
stale bread in either milk or water, press well; take a
good lump of butter or suet, a little sugar, pepper, nutmeg,
salt, some sweet herbs, an egg. Mix all well together, and
stuff turkey or fowl.
345
T] "TASSAL"— TEA,
[Note. — " Tassal " is an old-fashioned up-counby way of curing
meat in the open air popular with travellers.]
« TASSAL?
Take any meat, beef, venison, springbok, etc. Cut the
meat in long strips about three inches thick, sprinkle
slightly with salt, pepper, a little coriander seed (bruised),
and vinegar ; leave for a day, then hang to dry ; if wanted,
just soak a little and' grill on the coals.
The Boers and travellers find it most nourishing in
travelling, when fresh meat cannot be procured.
TEA (TO MAKE GOOD).
Be very careful to rinse the teapot with boiling water.
Allow a teaspoon of tea for each person and one for the
teapot, pour boiling water into the pot, let it stand for five
or six minutes. Then pour it off into your silver teapot,
and keep hot with a cosy by the fire for late-comers.
On no account keep tea standing on the leaves for
more than ten minutes. The Dutch people often improve
their tea by collecting the orange-blossoms in the season,
and keeping them with their tea in the caddy.
»-»fi
V.
VANDERHUM.—See LiQUXUS.
VEAL CAKE.
Ingredients.
3 lb. Veal, i lb. of Bread-crumbs,
}lb. Pork. Salt, Pepper, CayenoA
A few Qoves, pounded.
Mix all well together with a couple of raw eggs, put
into a plain mould, steam for two hours, then put into an
oven to dry a little; turn out when cold. Cut in slices.
A nice luncheon dish.
Mutton done in the same way is very good to eat hot.
VEAL {ROAST FILLET OF).
For an 8 lb. fillet, take out the bone and fill up with the
following stuffing : J lb. of suet, i lb. of bread-crumbs
soaked in milk, a few sweet herbs, a little nutmeg, pepper,
and an egg or two ; mix all well together. Skewer up the
joint in a round form (larding it with nice fresh bacon is a
great improvement) ; cover the veal with a buttered paper ;
let it roast very gently ; baste it well with some butter or
fat. About half an hour before serving, pour over the
joint half a tumbler of wine, with a teaspponful of flour
mixed in it, which makes a nice rich gravy. (Takes three
hours in an oven.)
2SI
V] VENISON— VEGETABLE MARROW STUFFED.
VENISON.
(My own Recipe.)
The " Duiker " is considered very good, and also the
" Springbok," which, however, is very rare in the western
province of South Africa.
The forequarter is generally used for "Buck soup";
the saddle (cut like a saddle of mutton) being the best
joint for roasting, and must hang for six or seven days.
After the outer skin is taken off, there still remains a
thin white fleece, which must be taken off before larding
the venison. Take a firm piece of fat bacon cut into equal
strips, and proceed to lard either with a larding-needle or
pointed knife. Venison is much nicer roasted in a flat
Dutch baking-pot, with a good piece of butter and a spoonful
of good lard or fat. Put the joint on with a little water.
If a saddle, turn it upper side down at first, and an hour after-
wards put some wood-coals on the cover of the pot Having
basted the joint well, roast it a nice brown, and half an
hour before serving pour over it a tumbler of dark wine
and a little vinegar, with a dessertspoonful of flour mixed
in them. Stir the gravy well. This gives a nice glaze to
the meat, and imparts a very good flavour. If done in an
oven, cover the joint with a buttered paper and baste
frequently.
The " Steenbok " and " Grysbok " are very plentiful in
some districts, and are very good to eat too.
VEGETABLE MARROW STUFFED.
{Enir^t. Mrs. D. Cloete's Recipe.)
Ingredients.
I lb. VeaL Pepper, Salt, Parsley.
\ lb. Ham, or Good Bacon. A few Sweet Herb*,
a Eggs. 2 oz. Butter,
aoz. Bread-crumbs.
Mince veal and ham together, pound to a paste in a
mortar slightly rubbed with garlic, pass through a coarse
sieve ; put back into the mortar, work into the paste the
VEGETABLE MARROW— VEGETABLES (SAVOURY). [V
butter, bread-crumbs, spices, the yolks of one or two eggs,
and the flavouring. Cut average-sized vegetable marrows
(the small, pretty-shaped ones) into halves, scoop out the
seeds, etc., fill with the above mixture. Wrap up each
marrow in a piece of buttered paper tied with a string, lay
them all closely together in a buttered tin, cover this with
a tin plate, and put in the oven. When you think they
are done, remove the paper carefully, lay them in a dish,
and serve with a nicely-flavoured gravy made with a little
stock, thickened with the yolk of an egg, and a glass of
wine or a little lemon mixed just before serving.
VEGETABLE MARROW AS AN I MIT A TION OF APPLES.
(Cape. Our own Recipe.)
Take a large vegetable marrow — the white kind, with
lumps all over the outside — cut it in thin slices, after
having peeled and taken out the soft pulp and seeds.
Proceed to slice it very thinly. Butter an enamelled pot ; ■
put layers of this sliced vegetable marrow, and sugar (for
one good-sized marrow take a large breakfast-cup of
sugar), a tablespoonful of flour or bread-crumbs, ten
cloves, a tumbler of wine and vinegar mixed — pour the
wine over the last layer of vegetable marrow and sugar —
also a pinch of salt. Let the stewpan simmer for two
hours, stirring carefully for fear of burning. Very good
with roast duck or goose.
VEGETABLES {SAVOURY\
Take a young heart-shaped cabbage, parboil, and lay
it on a dish and cut it in half, carefully remove the inside,
stuff the cavity with nicely-flavoured mince, or a prepara-
tion as for "Frickadel" (see p. 75); put the two halves
together, and tie with a piece of tape and a thin skewer,
put it into a saucepan with a little stock, and a few pieces
of bacon; let it simmer for an hour or more. Serve nice
and hot. A slice of toast or some crumb of bread in a
253
V] VEGETABLES (SAVOURY).
muslin bag, placed in the water in which cabbage is
boiled or stewed, absorbs the pecuh'ar cabbage smell out
of the water which is so disagreeable, and the muslin bag
can be thrown away when the vegetable is dished.
254
Y.
YEAST (FOR MAKING HOME-MADE BREAD).
(Our own Recipe.)
Take two quarts of boilinfj water, an ounce of salt,
three cups of meal. Put the salt into a saucepan, pour on
it the boiling' water, strew on it gradually three cups of
meal, then cover closely, putting a cloth between the lid
and pot to absorb the steam. Set it over-night in the
warmest corner of your stove. At six o'clock next
morning stir into it a cup of boiling water; stand the
saucepan on some hot ashes, and soon it will begin to
ferment. When ready for use it will have a frothy
appearance and a disagreeable odour. Pour it into six
pounds of meal, mix with warm water, and knpad into
bread.
" YORKSHIRE PUDDING.'^—See PUDDINGS.
261
z.
"ZOETE KOEKIES.'—See Tv.A Cakes.
'•■ZOETE KRAKELING" {SWEET CRACKNELS).
(Old Dutch.)
Ingredients.
I lb. Flour, 3 Eggs.
I lb. Sugar. A tablespoonful of Cinnamon.
]l lb. Batter. A teaspoonful of Potash.
Roll out and make in shapes like the figure 8, and
bake on flat pans for twenty minutes.
26;
OPINIONS OF THE PRESS
ON
HILDA'S "WHERE IS IT?"
The Sunday Times says :— " Urder this very curious tide, Miss Hilda-
gonda J. Duckitt has writtrn one of the most delightful volumes of recipes
ever printed. How many are there who have travelled that do not regret,
when back in London, that they neglected to take the receipt of ' that delicious
vegetable curry at Colombo,' that green tomato omelette at the Mauritius, that
kidgeree in Bombay, that something-or-other toasted somewhere, and never
forgotten? Their number must be very great, and it is by this regretful and
regretting multitude that Hilda's volume will be most warmly welcomed.
Here they will find how to prepare those acid-sweet apricots the Persians bring
down into the plains of India for sale, the ' sambal,' or green chutney which
makes the dishes of the Malays so appetising, the ' sasatees ' that, steaming on
their skewers, rejoice the picknickers at the Cape, and scores of other dishes
which the wanderer on the face of the earth will recognise as old friends with
pleasure. The home-stayer, too, will do well to experiment in them, in spite
of their fearsome names ; but these same names are most quaintly exorcised
and made comfortable and homely by the writer's little notes."
The Morning Post says: — "Hilda's 'Where Is It?' of Recipes may
be recommended as containing clear directions for the preparation of many
delicacies for the table. The recipes include Cape, Indian, and Malay dishes
and preserves, some of which are as good as they are rare. Space has also
been found for other matters besides eatables, and the possessors of this small
volume will find themselves provided with directions for polishing furniture,
tleaning materials, and administering homely remedies to the sick."
The Cape Argus says : — " Admirable book . . . compiled by somebody
who knows all about it."
The Wynberg (South Africa) Times says:— "This work cannot
fail to prove eminently useful to every intelligent housewife who is fortunate
enough to become possessed of a copy. . . . The book is of a thoroughly
practical character, and written in an easy, pleasant style."
The Saturday Review says : — " A capital book ... a most interest-
ing collection . . . much is new, and what is not is often newly put."
The Princess says : — "A book of novel arrangement. . . . There are
instructions in this book that, I suppose, it would be a thousand chances one
would ever meet elsewhere, some of them as old as a century, and it should
certainly be added to the collections of every housewife. "
Vanity Fair says : — "The author lives at the Cape, and has collected from
various sources — the majority of them the archives of her own family — valuable
old recipes, owned and practiued by the Malay, Imlian, and French cooks,
whom it was the custom of Cape families of Duich descent to employ.
Attached to the book is a pencil, intended to do duty on the blank pages left
for the purpose of memoranda writing, where recipes from other sources may
be committed to paper."
Cornell University Library
TX 725.S6D825
Hilda's "where is it?" of recipes :conta
3 1924 001 699 267