/ 
 
 SENN'S 
 
 War Time 
 Cooking Guide 
 
 LONDON : 
 
 THE FOOD & COOKERY PUBLISHING CO. 
 
 WESTMINSTER, S.W. 
 
 1915 
 
CONTENTS 
 
 Page 
 
 War Time and Food Economy i 
 
 Recipes for Soups 7 
 
 Fish Preparations u 
 
 Meat Dishes 15 
 
 Vegetables, etc 25 
 
 Breakfast and Supper Dishes . -3° 
 
 Sweets, Puddings, etc 34 
 
 Cakes and Pastries 46 
 
 Invalid Dishes 51 
 
 Sauces 54 
 
 Management of Gas Stoves . . . -57 
 
 Inexpensive Family Meals 59 
 
 Some Economy Hints 70 
 
 Index of Recipes 75 
 
 9<Y0 
 v. 2.3 
 
I 
 
 WAR TIME AND FOOD 
 ECONOMY. 
 
 However much we, as civilized individuals, may 
 deplore the present disastrous European War, with its 
 burden of militarism, brutal mechanical slaying devices, 
 and terrible loss of life, there is no doubt that it is also 
 the cause of many a u silver lining/* not the least of 
 which is a definite clarion call to return to a simpler 
 mode of living. 
 
 On all hands one hears of serious cases of unemploy- 
 ment, reduction of income, even total loss, financial 
 stresses of every sort and kind ; and simultaneously, 
 taxes necessarily increase, and food prices rise steadily 
 higher. Who is sufficient for all these things ? Again, 
 there is but the one solution — return to a simpler life. 
 
 A thorough acquaintance with really nutritive foods, 
 and a fixed determination to cut out from the daily 
 dietary all those dishes which, though custom and 
 tradition have prescribed their use, we know at the 
 bottom of our hearts are not really necessary, will 
 prove two most valuable assets to housewives in war 
 time, if they will but give them a trial. 
 
 The present prohibitive prices of meat and fish have 
 
2 
 
 already caused many people to partially, and in many 
 cases wholly, abandon their use, if not permanently, at 
 any rate during the present crisis. The economical 
 housewife can reduce her expenses considerably with- 
 out becoming a faddist or a whole-hearted vegetarian. 
 By using less meat and the cheaper kinds of fish, and 
 substituting for them such cheap dishes as recommended 
 in this booklet, an appreciable economy can be 
 effected. 
 
 Now we eat meat and fish primarily for their proteid, 
 or flesh-forming qualities, but everybody knows that 
 there are many adequate substitutes for flesh foods 
 upon the market, less costly in many cases, and every 
 bit as nourishing. Cheese, peas, beans, lentils, 
 commonly known as pulse foods — wholemeal flour, 
 maize, semolina, oatmeal, eggs, and a very neglected 
 article of food, nuts and nutmeat y all contain proteid, or 
 flesh-forming properties, equally with meat and fish. 
 One glance at the average prices of these substitutes 
 compared with those now obtaining at the butcher's and 
 fishmonger's shops, is quite enough to convince any 
 intelligent housewife that she would be several pennies 
 in pocket by adopting such substitutes during the 
 coming months. 
 
 People who habitually consume a quantity of 
 butcher's meat, or fish, are really living upon vegetable 
 foods at second-hand. It will be found far more satis- 
 factory to go to the vegetable world direct, besides 
 being much cheaper. Most nuts (with the exception 
 of chestnuts and coconut) are equal to meat and fish 
 in proteid value, and are much superior as regards fat. 
 All nuts must be well chewed. If the teeth are not 
 good, the nuts may be ground by means of a nut mill, 
 when they will be found quite easy to masticate. The 
 quantity of nuts required (in place of meat) by a person 
 of average weight may be anything between 3 and 8 
 ozs. per day. Sedentary workers usually require less 
 than active folk. Take, for instance, the following 
 table of flesh substitutes, and note their food value as 
 regards proteid, and their cheapness in price, as 
 compared with the present prices of beef and 
 fish. 
 
3 
 
 Flesh-forming Foods. 
 
 Food. 
 
 Amount of Proteid 
 in 100 parts. 
 
 Cost (War Prices). 
 
 Wholemeal 
 
 IO*4 
 
 2d. per lb. 
 
 Oatmeal 
 
 161 
 
 2jd. „ 
 3id. „ 
 
 Peas 
 
 22'4 
 
 Haricots 
 
 23*0 
 
 2id. „ 
 
 Lentils 
 
 25*0 
 
 3ld- » 
 
 Cheese 
 
 2 9' 2 l 
 
 
 Eggs 
 
 14*0 
 
 ijd. each. 
 
 Peanuts 
 
 24'5 
 
 5d. per lb. 
 
 As compared with : 
 
 
 
 Beef 
 
 19-5 
 
 iod. to is. per lb. 
 
 Pork 
 
 20-8 
 
 9d. „ ud. 
 
 Mutton 
 
 19*0 
 
 7d. M 9d. ,, 
 
 Flounder 
 
 14-0 
 
 7d. per lb. 
 
 Herring 
 
 io*9 
 
 1/3 to 1/6 per doz. 
 
 Carbohydrates, viz., starch, sugar, and fats, are 
 necessary as proteid foods in a well-balanced dietary. 
 These give heat and energy to the system, and are 
 eaten, roughly speaking, in the proportion of three 
 times as much as the proteid foods. To take the place 
 of sugar, which has risen rapidly in price since war 
 broke out, and is likely to remain high for some time, 
 dried fruits, such as dates, raisins, figs, etc., will be 
 found equally acceptable, and far more nourishing. 
 
 The chief sources of carbohydrate foods are in grains 
 or cereals. Here, too, economy may be effected by a 
 wise selection. Finely ground wholemeal flour costs 
 rather more than white flour, but bread, biscuits, etc., 
 made with the wholemeal, satisfy hunger more quickly, 
 and supply more nourishment in the long run. Brown 
 flour is also richer than white flour in bone and blood 
 forming material. Again, semolina, macaroni, maize, 
 and unpolished or " natural " rice, supply a far better 
 food value than sago, tapioca, and cornflour, even if 
 they work out at a little more in price. Like the flesh 
 substitutes mentioned earlier, they are not really dearer 
 in the long run, as less of these foods is required, 
 compared with carbohydrates of poorer food value. 
 
4 
 
 Fat is an important element in diet, and hitherto has 
 been one of the most expensive. Fresh dairy butter 
 and cream are beyond the reach of a good many people 
 during the winter months, especially in war time, and 
 their place is usually taken by lard, and dripping, and 
 possibly margarine. These are not considered equal 
 in food value to nut butters and other vegetable 
 fats now easily to be obtained at most of our grocers' 
 shops. The richness of nuts in fat as well as proteid 
 has already been mentioned, and may be seen more 
 clearly by a glance at the following table of carbo- 
 hydrate foods. Their cheapness as compared with 
 animal fats is also well known. 
 
 Carbohydrate Foods. 
 
 
 Amount in 
 
 100 parts. 
 
 
 Food. 
 
 
 
 Cost (War Prices). 
 
 
 Starch. 
 
 Fat. 
 
 
 Macaroni 
 
 73-8 
 
 •9 
 
 5d. per lb. 
 
 Maize 
 
 66 5 
 
 5-0 
 
 3^. 11 
 
 Figs 
 
 6o*5 
 
 •9 
 
 5d- 
 
 Dates 
 
 54-o 
 
 •2 
 
 4d. 
 
 Peanuts 
 
 117 
 
 50 
 
 5d. 
 
 Sago 
 
 83-0 
 
 
 3^ 
 
 Tapioca 
 
 83*0 
 
 
 3d. „ 
 
 Nut margarine 
 
 
 80 : o 
 
 6d. to 8d. per lb. 
 
 Dairy butter 
 
 
 877 
 
 1/6 per lb. 
 
 The last class of foods consists of Bonemaking and 
 blood-purifying ingredients, and are equally as im- 
 portant as the other two classes, although many people 
 are inclined to estimate them too lightly. A liberal 
 daily supply of foods which contain these properties is 
 absolutely imperative to the maintenance of good bodily 
 health. All root, tuber, stalk, and leaf vegetables, 
 fresh fruits, and plenty of wholesome water, drunk 
 daily in the proportion of about 1 to 2 quarts, will be 
 found to supply the necessary elements. Whenever 
 possible, the vegetables and fruits should be eaten raw % 
 otherwise a great deal of goodness is lost in the cooking. 
 
5 
 
 The water in which vegetables are cooked receives this 
 goodness, and is too often relegated, in consequence, to 
 the kitchen sink. To get the most food value out of 
 cooked vegetables, they should be steamed, or baked 
 in a closed vessel, with very little water, or made into 
 soups and stews, so that all the goodness is conserved, 
 or kept in. Fresh fruit, or stewed, used moderately and 
 with discrimination, is not an expensive item, if care is 
 observed to purchase only those kinds really in season, 
 and therefore plentiful and cheap. The special food 
 value of fruits and vegetables lies in their valuable acids 
 and salts. They also contain sugar in its purest form, 
 ready for immediate absorption into the system. 
 
 Many people are afraid to drop meat and fish out of 
 their dietary, in case they should starve themselves. 
 This fear, of course, arises from ignorance of the food 
 values of the flesh substitutes enumerated above. 
 Indeed, it is easier to overeat on vegetarian fare than 
 on flesh foods. Besides, it is not the quantity of food 
 eaten that nourishes us, but the amount digested. 
 
 A wise use of food scraps is of the utmost importance 
 at this critical time. Stale bread, dripping, bones, 
 bacon rinds, vegetable parings, all have their uses. 
 Stale bread may be employed in sweet and savoury 
 dishes, and as stuffings for meat and fish. Bones, 
 bacon rinds, and a few soup vegetables, if stewed 
 slowly in water for an hour or so, will lay the foundation 
 of good economical stock, to be used in the making of 
 soups and gravies. 
 
 Meals, too, need revision nowadays. These have 
 been enlarged or added to very considerably during the 
 last few years, and it is high time that we narked back 
 to a simpler mode of living as well as eating. 
 Abernethy's advice to "live on sixpence a day and 
 earn it v would still work miracles if it were more 
 universally applied. To drop out one meal during the 
 day, at any rate whilst the war lasts, would hurt 
 nobody, and would be gratefully recognised by the 
 harrassed housekeeper as at least one method of help- 
 ing to make both ends meet. The remaining meals 
 will be all the better enjoyed and digested, especially 
 if proper attention is paid to thorough mastication, 
 and^liquids are drunk after, and not whilst eating. 
 
WAGE WAR 
 WAST 
 
 money 
 on the 
 every 
 
 You need full nutri 
 ment-value for 
 every pennyworth 
 of food in these 
 war-times. You can save 
 by feeding your family 
 simple dishes given in 
 packet of 
 
 Broun * Poison's 
 Corn Flour 
 
 The Food that is 
 ALL nourishment. 
 
 Substitute Corn Flour and milk 
 pudding, or blancmange, for 
 more elaborate sweet dishes, and 
 this will keep down your food 
 bills, because there is not an 
 atom in these dishes which is 
 not digestible and nourishing. 
 
 Sold by all Grocers for 
 over 50 years, in 1 lb., 
 i lb., and i lb. packets. 
 
 I 
 
7 
 
 SOUPS. 
 
 Bone Soup. 
 
 ad. worth of bones, chopped small, 2 oz. dripping, 
 2 large onions, peeled and cut into slices, 2 carrots 
 scraped and sliced, 1 turnip peeled and sliced, £ pint 
 split peas or lentils, 1 teaspoonful mixed herbs, salt 
 and pepper to taste. Average cost, 5d. 
 
 Put the bones and dripping into a saucepan, and 
 fry a little over the fire to brown slightly, then add 
 2 quarts of cold water and bring slowly to the boil. 
 Skim, and add the vegetables and peas or lentils 
 (previously soaked). Stir till it boils, then simmer 
 for 2 hours or longer. 
 
 Remove the bones, add the herbs, and season to 
 taste, then serve. The bones may be used a second 
 time with fresh vegetables. 
 
 Vegetable Soup (Nourishing). 
 
 1 leek, 1 onion, J small cabbage, 2 oz. dripping or 
 butter, ij lb. potatoes, 1 pint milk, 1 heaped-up 
 tablespoonful crushed tapioca or sago, salt and pepper. 
 Average cost, 6d. 
 
 Wash and trim the leek and the cabbage, peel 
 the onion, cut all into small slices. Wash and peel 
 and slice the potatoes. Put all the vegetables in a 
 large saucepan with the dripping or butter, and stir 
 over the fire for some minutes. Moisten with 3 or 4 
 pints of water, and leave to simmer for about an hour ; 
 season to taste with pepper and salt, and rub through 
 a colander or wire sieve. Boil up, and add the milk 
 to the soup. Let all come to the boil, skim, then 
 stir in the tapioca or sago, and simmer for another 
 10 minutes. Stir occasionally. A teaspoonful of celery 
 seed, or a few outside leaves of fresh celery washed 
 and cut into shreds, can also be added, if liked. 
 
 Fish Soup. 
 
 1 lb. white fish (haddock, hake or cod), J lb. 
 
8 
 
 potatoes, i onion, i gill of milk, i quart of water, i oz. 
 dripping or butter, seasoning. Average cost, 8d. 
 
 Clean the fish, and cut up into neat pieces. Wash, 
 peel and slice the potatoes, peel and slice onion. Melt 
 the fat in a saucepan. When hot, put in the vegetables, 
 and toss lightly over the fire for a few minutes. Then 
 add the fish and water, and cook slowly till tender. 
 Rub the soup through a colander or sieve, return to the 
 saucepan, add the milk and seasoning. Boil up again, 
 then serve. A little chopped parsley may be added 
 before serving. 
 
 Beef Soup. 
 
 I lb. of shin of beef, i onion, i oz. dripping, i turnip, 
 J lb. rice, i carrot, 2 quarts of water, salt and pepper. 
 Average cost, yd. 
 
 Cut the meat into small pieces, peel the onion and 
 cut up small. Melt the dripping in a saucepan, when 
 hot, put in the onion and fry a little ; now add the 
 beef and fry a nice brown, then add the water. 
 Let it come to the boil, take off the scum, and add 
 the vegetables, cleaned and cut up small, and the rice. 
 Let the soup simmer gently for about 2 hours, stir and 
 skim occasionally, season with pepper and salt, and 
 serve hot. If liked, the meat may be cooked whole 
 in the soup as a joint, and eaten as a second course. 
 
 Pea Soup. 
 
 ^ pint split peas, 1 stick of celery, a small carrot, 
 turnip, and 1 small onion (peeled thin), 1 oz. dripping, 
 ^ pint skim milk, 1 quart of stock or water, salt and 
 pepper. Average cost, 4d., if made with water. 
 
 Soak the peas overnight. Melt the dripping in a 
 saucepan, put in the peas and sliced vegetables. Fry 
 lightly for ten minutes. Add the stock or water, and 
 boil gently for about 2 hours. When the peas are 
 quite soft, rub them through a sieve or colander. 
 
9 
 
 Pour the soup into the saucepan and boil up, add 
 salt and pepper and the milk, and serve with powdered 
 mint. The stock from salt meat, such as a ham bone, 
 can be used for pulse soups. 
 
 Lentil Soup. 
 
 This is prepared the same as pea soup by merely 
 substituting for the peas \ pint of red lentils. 
 
 Mutton Broth. 
 
 i lb. scrag end of neck of mutton, i small carrot, 
 
 1 small turnip, I small onion, i quart of water, 
 
 2 oz. pearl barley, i teaspoonful of salt, \ teaspoonful 
 of parsley. Average cost,, 8d. 
 
 Trim off some of the fat from the mutton, and cut 
 it into small pieces, and put it in the saucepan with 
 a quart of cold water, and a teaspoonful of salt. Boil 
 for an hour, then skim well. Add the prepared vege- 
 tables, previously cut into dice, and pearl barley, which 
 should be well washed, and leave to simmer for 
 another hour. Season with salt and pepper, and add 
 the chopped parsley before serving. If liked, the 
 meat may be cooked whole in the soup, and dished 
 separately. 
 
 Potato Soup. 
 
 i lb. raw potatoes, i quart stock or water, i onion, 
 \ pint milk, i oz. butter or dripping, salt and pepper, 
 a little parsley if handy, i oz. fine sago. Average 
 cost, 3^d., if made with water. 
 
 Wash, peel and slice the potatoes and onion, melt 
 the fat in a saucepan, put in the vegetables when 
 hot, cook over the fire for a few minutes, then add 
 the stock or water. Cook slowly till tender, then rub 
 through a colander or sieve and return to the sauce- 
 pan, season with pepper and salt to taste. Add the 
 milk and sago, boil up again, and serve with a little 
 finely chopped parsley on top. 
 
10 
 
 Macaroni Soup. 
 
 3 oz. macaroni (small), ii pints stock, 2 oz. of 
 grated cheese, salt and pepper. Average cost, §^d. 
 
 Blanch the macaroni in salted water, drain, cool, 
 and cut it into short pieces. Cook it for about half 
 an hour in the stock, and add about half a pint of 
 water. Season with salt and pepper. Skim the soup 
 as it boils up first. Serve with a little grated cheese. 
 
 French Rice Soup. 
 
 2\ oz. rice, 2 oz. butter, 1 onion, 1 clove, i\ pints 
 stock, £ pint milk, salt, pepper, nutmeg. Average 
 cost, 6d. 
 
 Wash and drain the rice, put it in a saucepan with 
 the butter, previously melted, stir over the fire for a 
 few minutes, then add the stock. Boil up, skim, add 
 the onion, peeled and stuck with a clove, also the 
 milk. Simmer gently for about 35 minutes. Season 
 to taste with salt, pepper, and a grate of nutmeg. Stir 
 occasionally whilst cooking to prevent burning. 
 Remove the onion before serving. 
 
 Haricot Bean Soup. 
 
 ^ pint of haricot beans, 2 small potatoes, 1 onion, 
 1 turnip, 1 quart of stock or water, \ pint skim milk, 
 seasoning. Cost, 5d., if made with water. 
 
 Wash the beans and soak them in cold water over- 
 night. Put them in a stewpan with the water or 
 stock, let it come to the boil, and skim. Wash the 
 vegetables, peel and slice them, and add to the soup. 
 Boil gently for 2 hours, or until tender. Rub all 
 through a sieve or colander, add the milk, return the 
 soup to the stewpan, and boil up again. Season with 
 salt and pepper, and serve. 
 
 Winter Soup. 
 
 1 teacupful lentils, \ teacupful oatmeal, 1 teacupful 
 mashed potato, 1 breakfastcupful, in all, of chopped 
 
u 
 
 onion, carrot, turnip, salt and pepper, 3^ pints water. 
 Cost, 40!. 
 
 Soak the lentils overnight, drain, put into a sauce- 
 pan with the water, cook one hour, add the vegetables, 
 salt and pepper, cook half an hour longer, sprinkle 
 in the oatmeal, and add the mashed potato. Stir 
 frequently, simmer gently until the lentils are quite 
 soft, and serve. When coarse oatmeal is used, the 
 soup must simmer half an hour after adding it. 
 
 Note. — This soup may also be mashed through a 
 sieve or colander before serving, and a little milk 
 added to enrich it. 
 
 Cabbage Soup. 
 
 1 cabbage, 1 oz. dripping, 1 pint skim milk, 2 pints 
 water, 1 oz. fine sago, seasoning. Average cost, 4d. 
 
 Wash and clean the cabbage, and cut it up small. 
 Melt the dripping in a saucepan, and toss the cabbage 
 lightly in it for a few minutes. Cover with the water, 
 and allow to simmer for f of an hour. Then add the 
 sago, milk, seasoning, and boil up again until the 
 former is transparent. Serve with sippets of fried 
 or toasted bread. 
 
 FISH. 
 
 Boiled Fish. 
 
 Clean the fish, scale if necessary, trim, etc., and 
 wash it in cold water. Put a saucepan or fish-kettle 
 on the fire with sufficient water to well cover the fish ; 
 when the water is warm put in the fish. Season with 
 salt and vinegar and let it simmer gently, allowing 
 from 6 to 10 minutes to each pound, according to the 
 thickness, with a few minutes over ; skim occasionally. 
 When the flesh has a creamy appearance and comes 
 away easily from the bones, it is sufficiently boiled. 
 Take it out carefully with a fish-slice, drain well, and 
 place on a hot dish. 
 
12 
 
 Fish Fried in Batter. 
 
 i plaice or haddock, or any other white flat-fish, 
 4 oz. flour, a gill of tepid water, i tablespoonful of oil 
 or butter, salt, and fat for frying. Average cost, 
 4d. to yd. 
 
 Wash the fish, dry and fillet it, and cut into con- 
 venient pieces. Prepare the batter as follows : Put 
 the flour into a basin, add a pinch of salt, stir in the 
 oil and sufficient tepid water to form a smooth batter 
 free from lumps, allow it to stand for half an hour or 
 longer. Heat the fat, dip each piece of fish into the 
 batter and drop into the fat (smoking hot). Fry a light 
 brown, drain on paper, and serve on a hot plate or dish. 
 
 The fish may be cut up without filleting and be fried 
 in this way. 
 
 Fried Herrings (Scotch Fashion). 
 
 Average cost, id. to i^d. for each herring. 
 
 Remove the heads from the required number of 
 herrings. Split them open, and take out the back- 
 bones. Season the inside with salt and pepper, and 
 dip them in a little milk and then in Scotch oatmeal. 
 Have ready some hot fat in a frying-pan and cook the 
 fish for about 10 minutes till a nice golden brown. 
 Drain on paper and serve hot. 
 
 Fish Cakes. 
 
 4 to 6 oz. cold fish, 4 oz. cooked potatoes, 1 oz. 
 dripping, 1 tablespoonful milk, salt and pepper, 1 egg, 
 breadcrumbs. Average cost, ^d. each. 
 
 Remove the skin and bones from the fish, chop it 
 finely, and mash the potatoes. Melt the dripping, 
 mix in the potatoes, fish, and milk, add the seasoning, 
 and form into flat cakes. Beat up the egg, brush the 
 cakes over with it, cover with breadcrumbs, and fry 
 a nice colour in hot fat. The cakes may also be 
 coated with flour only, or with milk and oatmeal, as 
 in the last recipe. 
 
13 
 
 Steamed Fish Pudding. 
 
 \ lb. cold fish, 4 potatoes, i oz. dripping or butter, 
 \ gill of milk, i egg, salt and pepper. Average cost, 
 from 6d. to 8d. 
 
 Wash, peel, boil, and mash four good-sized potatoes. 
 Shred the fish finely, add the dripping or butter, and 
 mix well together with the potatoes and milk. Beat 
 up the egg, and stir in. Put the mixture into a 
 greased basin, steam for i hour, turn out, and serve 
 hot with white sauce or melted butter, or it may be 
 put in a pie-dish and baked. 
 
 Baked Haddock. 
 
 i fresh haddock, i tablespoonful chopped suet, 
 \ teaspoonful herbs, 2 tablespoonfuls breadcrumbs, 
 1 teaspoonful chopped parsley, 1 egg, salt and pepper. 
 Browned breadcrumbs. Average cost, 8d. to iod. 
 
 Wash, scale, and dry the fish ; remove the eyes. 
 Prepare a stuffing with the suet, breadcrumbs, herbs, 
 parsley, and season with salt and pepper. Moisten 
 the stuffing with half the egg. Stuff the body of the 
 fish and sew up the opening. Pass a trussing needle, 
 threaded with string, through the tail of the fish, 
 centre of body, and the eyes, draw the fish up into the 
 shape of the letter S, brush it over w T ith the remainder 
 of the beaten egg, and sprinkle over some browned 
 breadcrumbs and a few pieces of dripping. Bake in 
 a brisk oven from 30 to 40 minutes, basting frequently. 
 Dish up, and serve with brown sauce, melted butter, 
 or ordinary gravy. 
 
 Skate or Roker with Burnt Butter. 
 
 1^ lb. fish, 1 bay leaf, 1 or 2 slices of onion, 1 dessert- 
 spoonful vinegar, 1 dessertspoonful salt, and 1^ oz. 
 butter. 
 
 Procure the fish skinned, cut into strips and twist 
 into rings. Skinning fish is rather a tedious operation ; 
 
14 
 
 it is therefore advisable to get it skinned and cressed 
 from the fishmonger. Put the fish into a stewpan or 
 fish-kettle, with enough salted water to well cover 
 it, add a bay leaf, the onion slices, and the vinegar. 
 Bring it to the boil, remove the scum, and cook till 
 tender. Take up the fish, drain well, and put it on a 
 hot dish. Melt the butter in a frying-pan, allow it 
 to get brown, then pour it quickly over the fish, 
 sprinkle over a little chopped parsley, and serve. 
 
 Cod Steak with Bacon. 
 
 Procure a slice of cod weighing from £ to § lb. 
 Wash and dry it, and place on a buttered baking- 
 tin. Prepare a mixture of breadcrumbs, savoury 
 herbs, and parsley, and bind it with a little beaten 
 egg. Place this upon the fish, and season with salt 
 and pepper. Put a thin slice of lean bacon over the 
 stuffing, and bake for about 20 minutes in a moderate 
 oven. Dish up, and pour round it some anchovy 
 sauce. Average cost, yd. 
 
 Carried Fish Fritters. 
 
 Remove the skin and bones from a smoked 
 haddock, or kippered herring. Cut the fish into 
 small pieces, and season with pepper and curry 
 powder. Dip each piece into frying batter (see 
 page 12, Fried Fish), and fry in hot fat to a nice 
 brown. Drain well on paper, dish up, and serve. 
 Average cost, from 4d. to 6d. 
 
 Herrings, Stuffed. 
 
 4 fresh herrings, 2 tablespoonfuls breadcrumbs, 
 1 tablespoonful milk, | tablespoonful chopped suet, 
 1 tablespoonful chopped parsley, J teaspoonful pow- 
 dered mixed herbs, salt, pepper. Average cost, yd. 
 
 Wash, dry, and slit the herrings, remove the 
 heads and backbones, and divide into halves. 
 Season the insides well, spread on a little forcemeat 
 
15 
 
 made of the above ingredients, and roll up each 
 fillet lightly, beginning at the head. Place in a 
 greased pie-dish, add a few bits of dripping and 
 a little stock or gravy, and bake from 25 to 30 
 minutes in a moderately hot oven. 
 
 Monks, Catfish, Gurnet and Bream. 
 
 These are not very generally used, but can be 
 relied upon to provide many a delightful dish, as a 
 change to the better-known kinds, catfish and bream, 
 in particular, being very succulent and nutritious. 
 
 Conger Eel. 
 
 This useful fish has of late come into prominence, 
 for it forms a food of no mean merit. In the great 
 fish markets of Paris and Bordeaux, conger eel is 
 much sought after. When boiled and served with 
 a good white sauce, or egg sauce, it forms a delicious 
 dish. It can also be cut into slices, boned and 
 skinned, and dipped in batter, or egg and bread- 
 crumbed, and fried in deep fat. Slices of conger eel 
 can also be grilled and served with parsley butter — 
 this makes an excellent dish. 
 
 MEAT DISHES. 
 
 Roast or Baked Meat. 
 
 Wipe and trim the meat, tie up if necessary, put 
 n a baking tin (on a trivet if possible) with a little 
 iripping and flour on top, and put in a very hot 
 )ven for the first ten minutes, so as to harden the 
 mtside and to keep in the juices. The meat requires 
 o be frequently basted. When the meat is browned, 
 nove it to a cooler part of the oven until it is quite 
 lone. The time allowed for baking is usually 
 J hour for each pound of meat and J hour over; 
 neat such as veal, pork or lamb, requires a little 
 
 B 
 
16 
 
 longer, 25 minutes to each lb. and 20 minutes over. 
 When done, take up the meat and make the gravy. 
 To do this, pour off nearly all the dripping in the tin, 
 and keep in a jar for future use. Pour into the tin 
 about a gill or more of hot water, season with salt 
 and pepper, stir over the fire until it boils, and pour 
 the gravy round the meat. 
 
 Yorkshire Padding (see page 45). 
 
 Boiled Mutton. 
 
 1 lb. scrag end of neck or breast of mutton, 
 2 small onions, 2 carrots, 2 turnips, 1 oz. pearl 
 barley, salt. Average cost, 8d. 
 
 Clean (peel or scrape) the vegetables, cut the 
 carrots and turnips into quarters, wash the barley, 
 wipe the meat, and joint it if necessary. Have ready 
 a saucepan with boiling water (about a quart), put 
 in the vegetables, barley, and meat, add about a 
 teaspoonful of salt, boil up, and skim. Let the whole 
 simmer gently from f to 1 hour. Remove the 
 scum whilst cooking. Dish up, and put the 
 vegetables round the meat, pour over some of the 
 liquor and serve. The rest of the broth must not 
 be thrown away, but used for soups and gravies. 
 
 Grilled or Broiled Meat. 
 
 This is cooking meat on a gridiron over or in 
 front of the fire. In broiling, as in roasting, the 
 meat must be kept close to the fire for the first few 
 minutes, to harden the outside and thus prevent 
 the juices from escaping. Small pieces of meal, 
 such as chops and steaks, are especially suited for 
 this mode of cooking. The gridiron should be made 
 hot, and then greased with a little fat or dripping 
 before the meat is placed on it. Avoid using a fork 
 for turning the meat, as this may cause the juices 
 to escape. 
 
17 
 
 Meat Roasted in the Pot. 
 
 This way of roasting is especially suitable for 
 small pieces of meat, and is far more economical 
 because of the small quantity of fuel required. 
 Melt one or two ounces of dripping in a pot 
 (earthenware preferred). Brown the meat in this, 
 so as to harden the outside and keep in the juices. 
 Then draw the pot to the side of the fire and let 
 the meat cook slowly with the lid on, basting it 
 frequently. Time required, about 20 minutes to 
 the pound, and 15 minutes over. 
 
 Fried Chop or Steak. 
 
 Put the chop or steak in a frying-pan with sufficient 
 dripping to prevent burning, and fry over a brisk fire. 
 It will take from 10 to 12 minutes to cook; turn 
 every 4 minutes. Dish up, pour off the fat, add a 
 little stock or water to the pan, season with pepper 
 and salt, stir until the gravy boils, and pour round 
 the meat. 
 
 Note. — A little Lemco or Oxo added to hot water 
 makes an excellent gravy. 
 
 Irish Stew. 
 
 1 lb. scrag of mutton, 2 lb. potatoes, 3 onions, 
 about \ pint water, pepper and salt. Average 
 cost, 9d. 
 
 Wash and peel the potatoes, cut them into thick 
 slices, peel and slice the onions, cut the meat into 
 neat pieces. Place half the potatoes at the bottom 
 of the saucepan, lay the meat and onions on them, 
 sprinkle over some salt and pepper, add the water, 
 and lay the rest of the potatoes on the top, keep the 
 lid of the saucepan closely shut, and simmer gently 
 for i£ to 2 hours. Shake the saucepan occasionally 
 to prevent the contents from burning. 
 
18 
 
 Stewed Ox Kidney. 
 
 i lb. ox kidney, 3 oz. fat bacon, 2 small onions, 
 \ pint water, pepper and salt, £ oz. flour (brown). 
 Average cost, iod. 
 
 Scald the bacon, after cutting it into small pieces. 
 Wash and slice the kidney. Put it in a saucepan 
 with the bacon and onions cut up small. Add the 
 water, and simmer gently or about 2 hours. Mix 
 the flour, pepper, and salt with 2 tablespoonfuls of 
 cold water ; add carefully to the stew, stir and cook 
 for 5 minutes. Serve with sippets of fried bread. 
 
 Stewed Beef and Savoury Balls. 
 
 •| lb. lean beef, 1 small onion, carrot and turnip, 
 1 tablespoonful flour, 1 oz. dripping, pepper and 
 salt, 1 pint water. Average cost, 5^d. 
 
 Melt the dripping in a saucepan, peel and slice 
 the onion, brown it in the dripping, shake in the 
 flour, and brown that also. Then add the water, 
 meat, and vegetables, cut into pieces, and the 
 pepper and salt. Simmer slowly for about 2 hours. 
 
 Savoury Balls. 
 
 3 tablespoonfuls flour, ^ teaspoonful parsley, 
 ^ teaspoonful herbs, 1 oz. suet, pepper and salt. 
 Average cost, id. 
 
 Chop the suet, parsley and herbs, and mix them 
 all together with the flour and seasoning. Add 
 sufficient cold water to make a stiff paste. Divide 
 it into eight pieces, roll each into a small ball, roll 
 lightly in flour, and cook for \ an hour in the stew. 
 
 Stewed Rabbit. 
 
 1 rabbit, 4 slices bacon, 1 onion, 1 tablespoonful 
 flour, 1 pint of water, salt and pepper to taste. 
 Average cost, is. 
 
 Wash, wipe, and dry the rabbit after cutting it 
 
19 
 
 into pieces. Heat the saucepan and fry the bacon. 
 Put it on a plate. Fry the onion. Mix together 
 the flour, pepper and salt, and roll the pieces of 
 rabbit in this mixture. Fry them in the bacon fat. 
 When brown, remove and add the rest of the flour, 
 brown it a little, season, and add the water. Boil 
 up, stir w r ell, and put in the meat. Simmer gently 
 for about hours. Re-heat bacon, and serve. 
 Savoury balls may also be served with this stew. 
 
 Steak Pudding. 
 
 ^ lb. flour, 4 oz. suet, ^ teaspoonful of baking 
 powder, i gill cold water, i lb. pieces of steak, salt 
 and pepper. Average cost, nd. 
 
 Cut the meat into thin slices and dip into a little 
 seasoned flour on a plate. Roll up, with a piece of 
 fat inside. Chop the suet finely, mix with the flour 
 a pinch of salt and the baking powder. Make into 
 a stiff* paste with cold water, roll out and line a 
 pudding basin, keeping back J for the top, lay 
 in the pieces of meat, and season. Pour in a little 
 water, moisten the edges, and cover the top with 
 paste. Tie up with a cloth, and boil or steam from 
 2 to 2\ hours. 
 
 Sea Pie. 
 
 \ lb. lean beef or scraps, i small turnip, i carrot, 
 i onion, 2 potatoes, 5 oz. flour, 2 oz. suet, \ teaspoonful 
 baking powder, pepper and salt. Average cost, jid. 
 
 Wash and peel the potatoes, peel the onion and turnip, 
 scrape the carrot, cut all into slices, and cut the meat 
 into small pieces. Put the meat and vegetables in 
 alternate layers in a saucepan, and allow to simmer 
 gently with a little water. Mix the flour with the 
 baking powder and a pinch of salt. Skin and chop 
 the suet finely, add enough water to work into a stiff 
 paste. Turn out on a floured board, roll out to the 
 
20 
 
 size of the saucepan lid, and put on the top of the stew. 
 Cook slowly for about hours in all. When done, 
 pass the knife round the edge of the saucepan to loosen 
 the crust. Cut it in four pieces, take up and put on a 
 plate. Put the meat and vegetables on a dish, lay the 
 crust on top, and serve. 
 
 Baked Pig's Fry (Poor Man's Goose). 
 
 \ lb. pig's fry, ^ lb. potatoes, i onion, a few sage 
 leaves, J pint water, i teaspoonful chopped parsley, 
 pepper and salt. Average cost, 4^d. 
 
 Cut up the fry, peel and chop the onion, put the meat 
 into a pie-dish, sprinkle thickly with the onion, parsley, 
 and sage, season with salt and pepper. Slice the 
 potatoes and lay them on the top, put a few pieces 
 of dripping over, fill up the dish with stock or water, 
 and bake in a moderate oven for about i hour. 
 
 Note. — Any cold meat may also be used up in this 
 way, especially cold pork. 
 
 Stuffed Heart. 
 
 i sheep's heart, i small onion, i tablespoonful of 
 soaked bread, i teaspoonful chopped sage, ^ tea- 
 spoonful sweet herbs, salt and pepper, dripping. 
 Average cost, 6d. 
 
 Wash and trim the heart, make the sage and onion 
 stuffing, and fill the heart with it. Cover with a 
 greased paper, tie round with string, and bake in a tin 
 in a hot oven for i hour. Baste frequently. The heart 
 may also be roasted over the fire in a covered sauce- 
 pan. 
 
 Stewed Tripe. 
 
 i lb. of tripe, 2 onions, ^ pint of skim milk, \ pint 
 water, 1 dessertspoonful of flour, pepper and salt. 
 Average cost, 8d. 
 
 Blanch the tripe, remove all fat, and cut into square 
 
21 
 
 pieces. Put the tripe, the chopped onions, and the 
 milk, into a saucepan. Season with pepper and salt, 
 and add \ pint of boiling water or stock. Simmer 
 gently for about 2 to 2\ hours. Blend the flour 
 smoothly with a little cold milk, and pour in. Stir 
 until it boils up, and cook for another 10 minutes. 
 Dish up, and serve hot. 
 
 Liver and Bacon. 
 
 \ lb. liver, 4 rashers of fat bacon, 1 tablespoonful of 
 flour, pepper, salt, and a little fat. Average cost, 7d. 
 
 Wash the liver, dry it, and cut into rather thick 
 slices. Mix the flour on a plate with one teaspoonful 
 of salt, and half a teaspoonful of pepper, and dip each 
 piece of liver in this. Cut each rasher of bacon into 
 three or four pieces, fry till crisp in the frying-pan, 
 take out and keep hot on a dish. Add a little fat, if 
 necessary, to the bacon fat. When hot, put in the 
 liver and fry quickly for about 10 minutes, to a nice 
 brown, then put the liver on a hot dish. Stir the 
 remainder of the flour into the pan containing the fat, 
 brown it nicely, add \ pint of boiling water, and pour 
 it over the liver. Arrange the bacon round the dish. 
 Serve hot. 
 
 Cornish Pasties. 
 
 3 oz. meat, cooked or uncooked, 1 potato, 1 onion, 
 1 tablespoonful of water, pepper and salt. For the 
 paste, \ lb. flour, \ teaspoonful baking powder, 3 oz. 
 dripping, water to mix. Average cost, id. each. 
 
 Cut the meat, onion, and potato into small dice, and 
 mix with the pepper, salt, and water on a plate. Rub 
 the dripping into the flour, add a pinch of salt and 
 the baking powder, and mix to a firm paste with a 
 little cold water. Roll it out on a board, cut out some 
 rounds, place a portion of the meat and vegetables on 
 each, wet the edges and pinch together firmly, so that 
 
22 
 
 the join comes at the top. Work the edges between 
 the ringers to form a kind of frill. Brush over with a 
 little egg or milk. Place on a greased baking tin, and 
 bake in a hot oven for i an hour. Cornish pasties 
 proper are made with raw meat and vegetables. 
 
 Meat Patties. 
 
 4 oz. beef or mutton, 6 oz. flour, 2 oz. dripping, 
 ^ teaspoonful baking powder, salt and pepper. 
 Average cost, id. each. 
 
 Cut meat into small dice, season with salt and 
 pepper, and moisten with a little water. Put the flour, 
 baking powder, and a pinch of salt into a basin. Rub 
 in the dripping, add enough water to mix to a stiff 
 paste, roll out, cut into rounds, put 6 or more aside 
 for covers. Roll out the trimmings, and stamp out 
 6 or more linings for the patty-pans, which must be 
 ready greased. Put a dessertspoonful of meat in each, 
 wet edge of paste, put on the covers, press edges 
 together, and make a hole on the top to let out steam. 
 Decorate with little leaves, etc., made from the scraps 
 of paste left over. Brush over with milk or beaten 
 e gg> and bake in a fairly hot oven for about -J- an hour. 
 
 Steak Pie. 
 
 1 lb. beefsteak or skirt, 5- lb. bacon, salt and pepper, 
 J lb. flour, 3 or 4 oz. dripping, | teaspoonful of baking 
 powder. Average cost, is. 4d. 
 
 Put the flour in a basin with a pinch of salt and the 
 baking powder, rub in the dripping. Mix to a firm 
 paste with cold water, or make up as flaky pastry by 
 rubbing in 1 oz. fat, and rolling in the remainder. 
 Place the pie-dish upside down on the paste, and cut 
 it \ an inch larger on all sides, moisten the rim of the 
 dish with water, and put on some strips of paste. 
 Arrange the meat in layers, with thin slices of bacon, 
 or dip each slice in seasoned flour and roll up neatly 
 
23 
 
 with a piece of bacon inside, season with salt and 
 pepper, and half fill the dish with water. Wet the 
 edge again, lay on the cover, press down the edges 
 lightly, and trim off the paste. Decorate the pie with 
 leaves, etc., brush over with beaten egg, and bake for 
 ii hours. 
 
 Rabbit Pie. 
 
 Cut a small, skinned rabbit into neat joints, and lay 
 the pieces in a pie-dish with alternate layers of thin 
 pieces of bacon. Make | lb. of flaky pastry, or 
 ordinary short crust, and follow the directions for 
 Steak Pie. Average cost, is. 4d. 
 
 Meat Cakes. 
 
 ^ lb. cooked meat or sausage meat, \ lb. cold 
 potatoes, i oz. dripping, a tablespoonful of milk, 
 pepper and salt. Average cost, 7d. 
 
 Mince the meat finely, mash the potatoes or rub 
 through a sieve, moisten with the milk, season with 
 pepper and salt, and mix well together with a small 
 piece of dripping, previously melted. Fill up one or 
 two greased tin moulds, and bake for about 25 minutes ; 
 or form the mixture into small, round, flat cakes, dip 
 them in flour, brush over with egg or milk, and coat 
 them again with flour, or breadcrumbs if an egg is 
 used. Then fry in hot fat until nicely browned. If 
 sausage meat is used it will require a little longer. 
 
 Curry of Cold Meat. 
 
 J lb. cooked meat, 1 oz. dripping, 1 onion, \ sour 
 apple chopped finely, 1 tablespoonful of curry powder, 
 1 teaspoonful of flour, \ pint of stock or water, \ tea- 
 spoonful of salt. Average cost, 7d. 
 
 Mince the onion, fry it brown with the apple in 
 the hot dripping, add the curry powder and flour, 
 stir, and cook for 2 minutes, and add the stock or 
 water. Boil for a few minutes, put in the cold 
 
24 
 
 meat, cut into dice, add a little salt, simmer for 
 £ an hour, and serve with boiled rice. A good 
 breakfast dish may be made by using- hard-boiled 
 eggs instead of meat for the curry. Allow one egg 
 for each person. Curry proper should be made with 
 raw meat. 
 
 Cottage Pie. 
 
 i lb. cold potatoes, \ lb. cold meat, i small onion, 
 i oz. dripping, i tablespoonful flour, i tablespoonful salt, 
 \ tablespoonful pepper, a little water. Average cost, 
 8d. 
 
 Mash the potatoes finely with a fork, mix in a little 
 seasoning and a tablespoonful of milk. Mince the 
 meat, removing all fat, bone and gristle. Melt the 
 dripping in a saucepan, chop the onion, and fry it in 
 the hot fat. Add the flour, and brown nicely. Add 
 about a gill of water and stir till it boils. Then 
 season, and add the minced meat to the gravy, and 
 heat through. Put the meat and gravy at the bottom 
 of a pie-dish. Pile over the mashed potatoes, keeping 
 them high in the centre to represent a thatched roof. 
 Smooth over, and then score the surface with a fork. 
 Sprinkle over some small pieces of dripping, and 
 brown in a quick oven. 
 
 Bacon and Beans. 
 
 Piece of fat bacon (2 or 3 lbs.), 1 peck of broad 
 beans (measured in their shells), salt, water, 1 oz. butter, 
 1 oz. flour, \ pint milk and water, 2 tablespoonfuls 
 chopped parsley. Average cost, is. 6d. 
 
 Soak the bacon for an hour in warm water. Cut 
 away any discoloured bits, and take off the rind. Put 
 the bacon into cold water, and bring it to the boil; 
 when it boils, skim it and let it simmer gently, 
 allowing \ hour to each pound. Shell the beans, put 
 them into boiling water in time to be finished when 
 
25 
 
 the bacon is ready, add i teaspoonful salt to every 
 2 quarts of water, and boil till tender. Young beans 
 will take 15 minutes, old ones £ hour. If dried haricot 
 beans are substituted for fresh ones, cook until tender, 
 between three or four hours, after soaking all night. 
 Make \ pint of melted butter sauce with the fat, flour, 
 and milk and water, and add the chopped parsley. 
 Serve the bacon on a hot dish, sprinkle over some 
 browned crumbs, put the beans round the bacon, and 
 pour the sauce over. 
 
 To Boil Rice for Curry. 
 
 \ lb. rice, 3 pints water, 1 teaspoonful of salt. 
 Average cost, id. 
 
 Wash the rice thoroughly, throw it into a sauce- 
 pan of boiling water with the salt, boil quickly for 
 10 to 15 minutes, skimming frequently. Strain 
 off the water, and dry it in front of the fire until the 
 grains are separated. 
 
 VEGETABLES. 
 
 To Boil a Cabbage. 
 
 Take off all the faded leaves, cut the stalk across 
 and put the cabbage to soak in a bowl of cold water 
 and salt for an hour. Place it in a saucepan with 
 enough boiling water to well cover it, add a good 
 teaspoonful of salt, and as much carbonate of soda 
 as will stand on a threepenny-bit. Boil without 
 the lid, and very fast, for 20 to 30 minutes, till the 
 stalk is soft. Drain it in a colander, and press 
 with a plate to squeeze out the water. Cut it in 
 quarters, and season with a little butter, salt and 
 pepper before serving. 
 
 To Boil Potatoes. 
 
 Scrub the potatoes, and peel them very thinly. 
 Leave in cold water until wanted. Put them in 
 
26 
 
 a saucepan with enough warm water to cover them, 
 and a teaspoonful of salt. Let them boil slowly 
 for 20 minutes. Then try with a fork ; if they are 
 soft, pour away the water, stand the saucepan 
 beside the fire, with the lid tilted, and shake 
 occasionally to prevent the potatoes sticking to 
 the pan and to make them dry and floury. 
 
 All root vegetables should be put into boiling 
 water and boiled slowly, except old potatoes which 
 should be put into cold water. 
 
 Baked Potatoes. 
 
 Average cost, 2 lb. for 2d. 
 
 Wash and peel the potatoes, drain them well, 
 and put them under the meat, in the same tin, 
 having plenty of dripping to baste them. Sprinkle 
 with salt, and serve them with the meat. 
 
 Fried Potatoes. 
 
 Cut about 1 lb. of cold, cooked potatoes into 
 slices ; put them in a frying-pan containing 2 oz. 
 of very hot dripping. Fry the potatoes a golden 
 brown on both sides, being careful not to break 
 them in turning. Sprinkle with pepper and salt 
 before serving, and drain well on unprinted paper. 
 
 Stewed Potatoes. 
 
 Boil 6 or 8 good-sized potatoes in their jackets ; 
 when cold, peel and cut them into slices. Put 
 them in a stewpan with 2 oz. of butter or dripping, 
 a pinch of savoury herbs, and 1 gill of milk. Season 
 with salt and pepper, and add a little chopped 
 parsley. Simmer gently for about 10 minutes, 
 stirring from time to time to prevent burning. 
 Average cost, 4d. 
 
 Potato Croquettes. 
 
 4 large potatoes, 1 egg, 1 tablespoonful of flour, 
 salt and pepper, breadcrumbs. Average cost, 3d. 
 
27 
 
 Boil the potatoes in their skins, then peel and 
 mash them finely. Stir in the flour, and season with 
 salt and pepper. Beat the mixture well. Form into 
 croquettes about three inches long, brush with beaten 
 egg", and roll in breadcrumbs. Fry in hot fat to a 
 golden colour. Drain, dish up, and serve. 
 
 Boiled Onions and Sauce. 
 
 Select large onions all the same size, peel them, 
 cover with boiling water, boil for a few minutes, 
 then drain them and return to the pan. Cover 
 again with boiling water, add salt to taste, cook 
 gently till quite tender, but not broken, for 2 or 3 
 hours. Drain well, and serve on a hot dish with 
 white sauce or gravy poured over them. Average 
 cost, 2d. 
 
 Mashed Turnips. 
 
 Peel 1 lb. of turnips thickly. Cut them into 
 quarters, boil till quite tender in salted water, 
 drain and mash them. Add 2 tablespoonfuls of 
 milk or a small piece of dripping, season with salt 
 and pepper, and mix all thoroughly together. 
 Dish up, and serve hot. 
 
 Colcannon. 
 
 Take equal quantities of cold, boiled potatoes 
 and cold, boiled cabbage. Mash the potatoes with 
 a fork, chop the cabbage, mix both together, place 
 them in a saucepan or frying-pan with a little 
 dripping, season with pepper and salt, and stir 
 over the fire till the vegetables are hot and slightly 
 browned. Grease a basin or pie-dish, put in the 
 mixture, and bake in a hot oven for about ^ an 
 hour, or, if liked, the vegetables may be served 
 immediately after frying. 
 
28 
 
 Haricot Beans. 
 
 i pint haricot beans, i rasher of bacon, I small 
 cooked onion, i oz. dripping, a little chopped parsley, 
 pepper and salt. Average cost, 4d. 
 
 Soak the beans overnight in cold water with a 
 small piece of soda. Drain off the water, put them 
 in a saucepan with the dripping. When thoroughly 
 hot, cover with cold water, cook slowly, and remove 
 any scum that rises. Shred the onion. Cut the 
 bacon into strips, fry in a frying-pan, put in the onion, 
 and stir over the fire for a few minutes. Add this 
 to the beans, season with pepper and a little salt, 
 cook slowly till tender, stirring occasionally to prevent 
 burning. Pile on a hot dish, and sprinkle with 
 chopped parsley. 
 
 Stewed Mushrooms. 
 
 ^ lb. fresh mushrooms, i oz. butter, i dessert- 
 spoonful flour, i teaspoonful chopped parsley, 
 seasoning. Average cost, 5d. 
 
 Remove the stalks, peel the mushrooms, fry them 
 with the butter over a quick fire for a few minutes, 
 season with pepper and salt, and put them on a plate 
 to keep hot. Add the flour to the butter in the pan, 
 fry a little, moisten with -| pint of milk and water, 
 boil, and stir for 5 minutes. Season to taste, put in 
 the mushrooms, stew gently for 10 minutes. Dish 
 up, sprinkle over with parsley, and serve hot. 
 
 Lettuce Salad. 
 
 3 small lettuces, 1 handful of mustard and cress, 
 a few slices of pickled beetroot, oil and vinegar, 
 seasoning. Average cost, 4d. 
 
 Trim, wash, and drain the lettuces, wash the cress, 
 break the lettuce leaves into small pieces, and drain 
 all thoroughly by shaking them gently in a clean 
 cloth. Season the salad with salt and pepper, and 
 
29 
 
 mix with oil and vinegar. Serve the salad in a fancy 
 bowl, and garnish with slices of beetroot. 
 
 Beetroot. 
 
 Wash the beet well, taking care not to break or 
 prick the skin, lest it should " bleed," or lose its 
 colour whilst boiling. Put into boiling, salted water, 
 and cook until tender. Remove peel quickly, slice up 
 the beet, and send to table with white sauce. 
 
 Stuffed Vegetable Marrow. 
 
 i medium-sized marrow, J lb. cold meat, J lb. 
 breadcrumbs, herbs, parsley, i egg, seasoning. 
 Average cost, o,d. 
 
 Mince the meat and mix it with the breadcrumbs, 
 seasoning, herbs, parsley, and bind together with the 
 egg. Peel and cut the marrow in half, lengthways, 
 and take out the seeds. Fill with the prepared 
 mixture, and tie round with tape. Bake from \ to f 
 hour, according to size, in a moderate oven. 
 
 Peas Pudding. 
 
 i pint split peas, i oz. dripping, salt and pepper. 
 Average cost, 4d. 
 
 Soak the peas overnight, put them in a saucepan 
 with a quart of cold water, boil about an hour, or 
 until tender. Rub them through a sieve or colander, 
 add the dripping, pepper and salt, and mix well. 
 Flour a cloth, tie the pudding tightly in it, put it into 
 boiling water, and boil for about i hour. A beaten 
 egg may be added to the pudding, if liked. 
 
 Baked Tomatoes. 
 
 6 tomatoes, 2 slices cooked bacon, 2 tablespoonfuls 
 breadcrumbs, \ oz. butter, \ an onion, a little chopped 
 parsley, salt and pepper. Average cost, from 6d. to 8d. 
 
 Boil and chop the onion very finely, chop the bacon 
 
30 
 
 finely, add the parsley, salt and pepper, with the 
 remainder of the butter, and mix well with the 
 crumbs. Scoop out a little of the inside of each 
 tomato, and fill with the mixture. Put them into a 
 greased pie-dish, cover with greased paper, and bake 
 in a moderate oven for about 20 minutes. 
 
 Stewed Celery. 
 
 1 head of celery, \ pint milk and water, 1 oz. flour, 
 salt and pepper, Average cost, 4d. 
 
 Trim and wash the celery, cut it into convenient 
 lengths, put them with the milk and water in a 
 saucepan. Cook gently for about 30 minutes. 
 Thicken the milk with the flour, mixed smoothly with 
 a little cold milk or water, add salt and pepper to 
 taste, and continue to cook for another 10 minutes. 
 
 Potato Salad. 
 
 Cut some cold potatoes into slices, and put them 
 in a bowl. Add sufficient salad dressing, consisting 
 of one part vinegar to two parts of oil, salt and 
 pepper. Mix the whole carefully, pile up in the 
 centre of the bowl, wipe sides, and sprinkle with 
 chopped parsley, or finely chopped onion if liked. 
 Lettuces or water-cress mixed with the above improve 
 the salad. Average cost, 2^d. 
 
 BREAKFAST & SUPPER DISHES. 
 
 Porridge. 
 
 2 oz. coarse oatmeal, 1 pint water, salt. Average 
 
 cost, ^d. 
 
 Put the water into a saucepan. When it boils, add 
 the salt and sprinkle in the oatmeal, and stir till it 
 boils and is smooth and free from lumps. Boil 
 gently for 30 minutes. Serve with milk. 
 
31 
 
 To Make Breakfast Coffee. 
 
 2 tablespoonfuls of freshly ground coffee, £ pint 
 boiling water, £ pint boiling milk, sugar to taste. 
 Average cost, i|d. 
 
 See that the jug or coffee-pot is perfectly clean. 
 Warm it, put the coffee in the jug, which should 
 have a strainer, or, failing this, a muslin bag will do. 
 Pour over the boiling water, cover well, set it on the 
 top of the stove for 5 minutes. Serve with hot milk 
 and sugar to taste. 
 
 Toad in the-Hole. 
 
 Take 3 sausages or some pieces of cooked meat, 
 chopped small, seasoned with pepper and salt. 
 Average cost, 5d. 
 
 Boil the sausages for four minutes, cut them in 
 halves lengthways, remove skin, and lay in a baking 
 tin or greased pie-dish containing a little hot dripping. 
 Pour over \ pint of batter (see p. 45), and bake from 
 \ to I of an hour. 
 
 Potato and Cheese-Cakes. 
 
 3 large cooked potatoes, 1 oz. dripping or butter, 
 1 oz. grated cheese, \ gill of milk, salt and pepper. 
 Average cost, 3d. 
 
 Mash the potatoes smoothly, season with salt and 
 pepper, add the butter or dripping (melted), half 
 the cheese and the milk. Grease some little tin 
 moulds, put a tablespoonful of the mixture in each. 
 Smooth over with a knife, and sprinkle the remaining 
 cheese on top. Bake in a fairly hot oven for about 
 15 minutes. 
 
 Potato Pie. 
 
 1 oz. suet, 1 lb. potatoes, 2 onions, 2 oz. oatmeal, 
 \ lb. flour, 1 oz. dripping, \ teaspoonful baking 
 powder. Average cost 4d. 
 
32 
 
 Chop the suet finely, peel and slice the onions, 
 wash and peel the potatoes and cut into thin slices. 
 Fill a pie-dish in alternate layers of suet, onions, 
 oatmeal, potatoes. Season with pepper and salt. 
 Add \ gill of water, and cover with a crust made of 
 the flour, dripping, and baking powder. Bake for 
 about i hour in a moderate oven. 
 
 Savoury Pudding. 
 
 \ lb. pig's fry, i onion, 2 oz. suet, 1 teacupful of 
 oatmeal, salt and pepper, \ teaspoonful dried sage. 
 Average cost, 5d. 
 
 Boil the fry for about 1 hour. Grate the liver and 
 chop up the remainder of the fry, also the suet. 
 Mix well with the oatmeal, pepper, salt, chopped 
 onion and sage. Moisten with \ a teacupful of the 
 water in which the fry was boiled. Put into a 
 greased basin, cover with a cloth, and boil, or bake 
 in a greased tin, for about 1 hour. 
 
 Poached Egg. 
 
 Half fill a frying-pan with water, add a pinch of salt, 
 and \ teaspoonful of vinegar. Average cost, i^d. 
 
 Break a fresh egg into a cup, being careful not to 
 break the yolk. As soon as the water boils slip the 
 egg gently into the pan, and tilt the pan a little so as 
 to keep the egg in shape. When set, take it up with 
 a small slice, drain it and trim a little, then place it on 
 a piece of toasted bread either dry or buttered. 
 
 Welsh Rare-Bit. 
 
 2 oz. cheese, 1 oz. butter or dripping, pepper and 
 salt, \ teaspoonful made mustard, square of buttered 
 toast. Average cost, 2d. 
 
 Grate or cut up the cheese small, put it in a sauce- 
 pan with the butter or dripping, pepper, salt, and 
 mustard. Stir for a few minutes till the mixture is 
 
33 
 
 thick and soft. Pour over the buttered toast, and 
 serve very hot. 
 
 Macaroni Cheese. 
 
 3 oz. macaroni, 2 oz. cheese, £ oz. butter, ^ oz. flour, 
 \ pint skim milk, salt, pepper, and a little made 
 mustard. Average cost, 6d. 
 
 Cook the macaroni in boiling water and a little salt 
 for 40 minutes, then cut it into small pieces. Melt 
 the butter in a saucepan, stir in the flour and add the 
 milk, and boil for 5 minutes, stirring all the time. 
 Season to taste, mix in the cooked macaroni and about 
 two-thirds of the grated cheese, put it into a greased 
 pie-dish, sprinkle the remainder of the cheese on top, 
 and bake to a nice brown in a quick oven. 
 
 Savoury Rice. 
 
 4 oz. rice, 2 oz. grated cheese, J pint of skim milk, 
 i£ oz. dripping, pepper and salt, breadcrumbs. 
 Average cost, 4d. 
 
 Wash the rice, put it in a saucepan with boiling 
 water slightly salted, boil up and drain ; put it back 
 into the pan, add the milk (hot) and about ^ pint hot 
 water. Cook until tender. Stir in half the cheese, 
 and enough seasoning to taste. Grease a pie-dish, or 
 some little tin moulds, and line with breadcrumbs. 
 Put in the cooked rice, sprinkle the top with grated 
 cheese and breadcrumbs, and put a few tiny bits of 
 dripping here and there, or the rice and cheese may be 
 arranged in alternate layers. Bake in a hot oven for 
 about 20 minutes, turn out, and serve. 
 
 Buttered Eggs. 
 
 2 eggs, \ oz. butter, 1 teaspoonful Oxo, 2 pieces of 
 toasted bread. Average cost, 4d. 
 
 Beat up the eggs and the Oxo, and mix well. Melt 
 the butter in a frying-pan, pour in the eggs and stir 
 
34 
 
 till it begins to set. Pile this on toast (buttered), and 
 serve. 
 
 A dessertspoonful of milk added to the egg is an 
 improvement. 
 
 Cheese-Cake Mixture. 
 
 4 oz. castor sugar, 2 oz. butter, 1 lemon (grated 
 rind and juice), 1 yolk of egg. Average cost, 4d. 
 
 Put all ingredients together into a saucepan, and 
 stir until quite hot (not boiling) and thick. This 
 mixture will keep for some time if kept in an air- 
 tight jar. 
 
 Mincemeat. 
 
 i lb. apples, 8 oz. raisins, 8 oz. sugar, 8 oz. 
 currants, J lb. figs, ^ lb. suet, h oz. ground ginger, 
 J lb. chopped candied peel, ^ oz. mixed spice, rind 
 and juice of one lemon, \ gill of brandy. 
 
 Peel, core, and chop the apples finely, and the 
 lemon-rind ; mince the figs ; stone and chop the 
 raisins, and clean the currants. Mix with the rest 
 of the ingredients, and keep in a covered jar. 
 Average cost, 8d. per lb. 
 
 SWEETS, PUDDINGS, ETC. 
 
 Arrowroot Pudding. 
 
 1 tablespoonful of arrowroot, ^ pint of milk, 1 egg, 
 1 teaspoonful sugar, a little grated nutmeg, if liked. 
 Average cost, 4d. 
 
 Put the arrowroot in a cup, mix with a tablespoonful 
 of milk, put the remainder of the milk in a saucepan, 
 and boil up. Stir the mixed arrowroot and the egg, 
 well beaten, put the mixture in a greased pie-dish, and 
 bake for about 15 minutes in a hot oven. Note. — For 
 an invalid the yolk and white of the egg should be 
 separated, and the latter whipped up stiffly before 
 adding. 
 
35 
 
 Figr Pudding. 
 
 1 lb. stale bread, J lb. flour, 3 oz. suet, salt, \ tea- 
 spoonful baking powder, 6 oz. figs, 3 oz. sugar, \ gill 
 milk, nutmeg. Average cost, from 4d. to 5d. 
 
 Soak the bread, chop the figs and the suet. Mix 
 all the dry ingredients. Squeeze the bread and break 
 it with a fork, add to the rest of the ingredients, and 
 mix well. Put the mixture into a greased basin, cover 
 with a cloth, and boil for 2 or 3 hours. 
 
 Tapioca or Rice Pudding. 
 
 2 oz. tapioca or rice, 3 tablespoonfuls Nestle's 
 condensed milk, f pint water, 2 eggs. Cost, 4d. 
 
 Wash the tapioca and put it in a buttered pie-dish 
 with a little milk, to soak for 10 minutes. Beat up 
 the eggs and mix with the milk and water. Pour this 
 over the tapioca, and bake slowly for about an hour. 
 
 Cambridge Pudding. 
 
 1 lb. flour, \\ oz. castor sugar, 1 egg, \ lb. apples, 
 1 pint water, 3 tablespoonfuls Nestle's condensed 
 mik. Cost, 5d. 
 
 Dissolve the milk in the water, peel, core, and 
 slice the apples, make a smooth batter of the flour, 
 milk, and egg, add the sugar and the apples. Pour 
 the mixture into a buttered pudding-basin, tie over 
 a floured cloth, and boil for about 2 hours. 
 
 Semolina Pudding. 
 
 2 oz. semolina, 1 pint skim milk, 1 oz. suet, 
 1 tablespoonful of sugar. Average cost, 3d. 
 
 Chop the suet finely. Put the semolina, suet, 
 and sugar in a pie-dish and mix well, pour the milk 
 over, and bake in a cool oven for 1^ hours. A 
 little nutmeg may be grated over the top before 
 baking, if liked. The suet should only be added 
 when skim milk is used. 
 
3G 
 
 Golden Pudding. 
 
 \ lb. flour, \ lb. treacle, 2 oz. suet or dripping, 
 1 gill milk, \ teaspoonful carbonate of soda, 1 tea- 
 spoonful ground ginger. Average cost, 4d. 
 
 Chop the suet and mix with the flour. Add the 
 treacle and soda dissolved in the milk. Mix all 
 together. Pour into a greased basin, cover with 
 a greased paper, and steam for about 2 hours. An 
 egg is an improvement. 
 
 Cabinet Padding. 
 
 \ lb. stale bread free from crust, \ pint milk, 
 1 egg, 2 oz. sugar, 2 oz. raisins or sultanas, butter 
 to grease the mould. Average cost, 5d. 
 
 Stone the raisins (clean sultanas, if used), and 
 put a few here and there on the side and bottom of 
 a buttered basin or mould. Cut the bread into 
 small squares, and with it fill the basin or mould 
 lightly. Beat the egg, add sugar and milk, and 
 pour over the bread. Let it stand long enough to 
 soak the bread, cover with greased paper, put it in 
 a saucepan with enough boiling water to come half 
 way up the side of the basin. Steam for about 
 40 minutes, turn out, and serve. Note. — If a richer 
 pudding is wanted, sponge cakes or biscuits may 
 be substituted for the bread. 
 
 Macaroni Pudding. 
 
 2 oz. macaroni, 1 pint of skim milk, 1 egg, 1 table- 
 spoonful sugar, a little grated nutmeg or lemon- 
 rind. Average cost, 4d. 
 
 Break the macaroni into short pieces, simmer it 
 in the milk for \ an hour, mix in the sugar, and, 
 when a little cool, the egg well beaten, or the 
 macaroni may be cooked separately and put 
 straight into the pie-dish. Flavour with the nut- 
 meg or lemon-rind, put into a greased pie-dish, and 
 bake for about 15 minutes. 
 
37 
 
 Lemon Pudding. 
 
 ^ lb. flour, 4 oz. chopped suet, i egg, rind and 
 juice of i lemon, \ teaspoonful baking powder, 
 
 3 oz. sugar, \ gill milk. Average cost, y\d. 
 
 Mix the chopped suet, flour, sugar, and grated 
 lemon-rind in a basin. Beat up the egg, add the 
 milk, and stir into the dry ingredients. Put the 
 mixture into a greased basin, cover with a greased 
 paper and steam 2 hours. The addition of bread- 
 crumbs makes this pudding lighter. 
 
 Hasty Pudding. 
 
 1 pint milk, J lb. flour, salt, butter. Average cost, 
 3d- 
 
 Boil the milk and salt. Sprinkle in the flour, 
 stirring briskly all the time. Boil until smooth and 
 thick. Pour into a greased pie-dish. Place a piece 
 of butter on the top, and serve at once. 
 
 Christmas Pudding. 
 
 J lb. flour, J lb. breadcrumbs, ^ lb. chopped suet, 
 
 4 oz. currants, ^ lb. sultanas or raisins (stoned), 
 6 oz. mixed peel (shredded), £ lb. castor sugar, 
 1 |emon, rind and juice, 3 eggs, milk to mix. 
 Average cost, is. ^d. 
 
 Mix all the dry ingredients. Stir in the beaten 
 eggs, and sufficient milk to make the mixture rather 
 moist. Boil in well-greased pudding-basin for about 
 4 hours. 
 
 Currant Fritters. 
 
 3 e gg s > 3 oz. flour, 4 oz. currants, 4 tablespoonfuls 
 boiled rice, sugar to taste, a grate of nutmeg, 
 ^ pint of skim milk, a pinch of salt, frying fat. 
 Average cost, yd. 
 
 Mix the yolks of eggs and the flour, and add the 
 milk gradually till a smooth and light batter is 
 
38 
 
 obtained. Add the salt to the whites of eggs and 
 whisk stiffly, stir them lightly into the batter, add 
 the currants, rice, nutmeg, and enough castor sugar 
 to sweeten. Drop the mixture in spoonfuls into hot 
 fat, and fry a light brown colour. Drain the fritters 
 on paper, dish up, and dredge with castor sugar. 
 
 Banana Fritters. 
 
 Peel 4 to 6 bananas, cut each in half, longways, 
 put in a pie-dish, and sprinkle over with lemon 
 uiice and castor sugar. Then dip in a light frying 
 batter. Fry in hot fat to a light brown colour. Drain, 
 dish up, and serve hot. 
 
 Black-Cap Pudding. 
 
 £ lb. flour, 2 eggs, f pint of skim milk, 2 oz. 
 currants, a pinch of salt. Average cost, 5d. 
 
 Sift the flour into a basin, add the salt, beat up the 
 eggs and stir gradually into the flour, adding the 
 milk by degrees, and work into a batter. Butter 
 i large or 2 small pudding-basins, and arrange the 
 currants at the bottom. Pour over the prepared 
 batter. Cover the basins with buttered paper, and 
 steam for 1^ hours. 
 
 Plum Roly Pudding. 
 
 £ lb. flour, 3 oz. suet, a pinch of salt, 3 oz. of currants 
 or sultanas. Average cost, 5d. 
 
 Chop the suet finely, mix with the flour and salt. 
 Clean the currants and mix with the flour and suet. 
 Make into a stiff paste with water or milk, roll out 
 an oblong shape, then roll up, put into a floured 
 cloth, and boil for i\ hours. 
 
 Baked Roly Pudding. 
 
 ^ lb. flour, 3 oz. dripping or butter, £ teaspoonful 
 baking powder, jam. Average cost, 4d. 
 
 Rub the dripping into the flour and mix with water 
 
39 
 
 to a stiff paste. Roll out on a floured board and 
 spread with jam. Roll it up, and bake on a greased 
 tin for | of an hour in a moderate oven. 
 
 Fruit Pie. 
 
 J lb. flour, 2 oz, dripping, \ teaspoonful baking 
 powder, i lb. apples or other fruit, i teaspoonful 
 castor sugar, 3 oz. moist sugar. 
 
 Peel, core, and cut the apples into small pieces, 
 place them in a small pie-dish, add the moist sugar, 
 and pour in a little water. Mix the flour and baking 
 powder, rub in the dripping lightly, add a pinch of 
 salt and the castor sugar, and mix with cold water 
 to a stiff paste. Roll it out, line the edge of the dish 
 (see Steak Pie), moisten the edges, put on the cover, 
 mark the edges with the back of a knife. Brush the 
 top with a little water, dredge over with castor sugar, 
 and bake in a fairly hot oven for about \ an hour. 
 
 Bread-and-Butter Pudding. 
 
 3 or 4 thin slices of bread and butter, \ pint milk 
 or 2 tablespoonfuls Nestles condensed milk mixed 
 with \ pint water, 2 oz. cleaned currants, 1 dessert- 
 spoonful sugar, 1 egg. Average cost, 4^d. 
 
 Fill a buttered pie-dish with alternate layers of 
 bread and butter and currants. Beat the egg in a 
 small basin, add the sugar and milk, and pour over 
 the bread, etc. Bake in a moderate oven for about 
 \ an hour. Jam or marmalade may be used instead 
 of currants. 
 
 Cocoa Pudding. 
 
 1 tablespoonful Brown & Poison's patent cornflour, 
 1 tablespoonful cocoa, 1 tablespoonful castor sugar, 
 I pint milk, 1 egg. Average cost, 5d. 
 
 Mix the cornflour and cocoa smoothly with a little 
 milk. Boil the remainder in a white saucepan, pour 
 it over the cornflour, return to the saucepan, and stir 
 
40 
 
 well until it boils. When cool, add the sugar, yolk 
 °f e gg> an d beat well. Flavour, if liked, with a few 
 drops of vanilla. Beat the white of egg to a very 
 stiff froth, stir lightly in, pour into a buttered pie-dish, 
 and bake in a moderate oven for about 25 minutes. 
 
 Marmalade Pudding. 
 
 4 oz. flour, 4 oz. breadcrumbs, 4 oz. suet, 4 oz. sugar, 
 i£ good tablespoonfuls marmalade, 1 egg, gills 
 skim milk, \ teaspoonful baking powder. Average 
 cost, 7^d. 
 
 Chop the suet finely, mix all the dry ingredients. 
 Add the marmalade, egg, and milk, stir well, pour 
 into a greased pudding-basin, cover with greased 
 paper, and steam for 2.\ hours. Serve hot, with 
 marmalade sauce round. 
 
 Marmalade Sauce. 
 
 1 gill water, 1 dessertspoonful castor sugar, 1 dessert- 
 spoonful marmalade. Average cost, id. 
 
 Put the sugar and water into a clean saucepan. 
 Boil for 10 minutes, take off the scum as it rises, 
 add the marmalade, boil again, and pour round the 
 pudding. 
 
 Baked Custard. 
 
 2 eggs, I pint best milk, 1 dessertspoonful sugar, a 
 little butter, a grate of nutmeg. Average cost, 5d. 
 
 Break the eggs separately into a basin, add the 
 sugar, beat well, add the milk by degrees. Pour 
 into a buttered pie-dish, grate the nutmeg over, and 
 bake slowly in oven till well set. 
 
 Pancakes. 
 
 Prepare a batter as described on page 45. Melt a 
 small piece of lard in a small frying-pan. When hot, 
 just cover the bottom of the frying-pan with batter. 
 When the under surface is pale brown, turn it over 
 
41 
 
 and brown the other side. Drain each pancake on 
 paper, dredge with castor sugar, roll up and keep 
 hot while the remainder of the pancakes are being 
 fried. Serve with lemon. Cost, about 4d. for 
 8 pancakes. 
 
 Six-Cup Pudding:. 
 
 i teacupful flour, i teacupful chopped suet, 
 i teacupful breadcrumbs, i teacupful sugar, i tea- 
 cupful raisins and currants, i teacupful of skim 
 milk. A small pinch of carbonate of soda, 2 tea- 
 spoonfuls vinegar, egg. Average cost, 8d. 
 
 Mix the flour, suet, breadcrumbs, and sugar 
 together. Stone and cut up the raisins. Clean 
 the currants, and mix the fruit with the other 
 ingredients. Slightly warm the milk, and dissolve 
 the soda in it. Add the vinegar to it, and while it is 
 frothy, mix with the dry ingredients. Put the mixture 
 into a greased basin and boil not less than 2 hours. 
 
 Baked Apple Dumplings. 
 
 6 oz. flour, 2 oz. dripping, \ teaspoonful baking 
 powder, 4 apples, moist sugar. Average cost, 5d. 
 
 Mix the flour, baking powder, and a pinch of salt, 
 rub in the dripping, and add enough water to make 
 a smooth paste. Peel and core the apples. Roll 
 out the paste about a J of an inch thick, cut out 
 4 rounds, each large enough to enclose an apple. 
 Put 1 teaspoonful of moist sugar and 1 apple on each 
 round of paste. Wet the edge of the paste, fold over 
 until the apples are quite covered. Take care that the 
 edges are well joined, brush over with water, sprinkle 
 with castor sugar, place on a greased baking sheet, 
 and bake for about 25 minutes. 
 
 Banana Batter Pudding. 
 
 Prepare a light, smooth batter with 2 eggs, \ pint 
 of milk, and 4 oz. of flour (sifted), and pour into a 
 
42 
 
 buttered basin. Peel and slice 6 bananas, and put 
 these into the prepared batter, mix with 2 oz. of castor 
 sugar, cover with a greased paper, and steam for about 
 2 hours. Turn out, and serve with custard. 
 
 Banana Custard Pudding. 
 
 Half fill a pie-dish with peeled and sliced bananas, 
 and dredge over with castor sugar. Make 1 pint of 
 custard with 2 eggs, f pint of milk, and 1 oz. sugar, 
 and pour over the bananas. Put a few very small bits 
 of butter and a grate of nutmeg on top, and bake in 
 a fairly hot oven for about \ an hour. 
 
 Banana Trifle. 
 
 Cut 4 sponge-cakes into slices, and put a layer in the 
 bottom of a pie-dish, then a layer of peeled and sliced 
 bananas. Sprinkle with lemon-juice, then add another 
 layer of sponge-cake and more slices of bananas, until 
 the dish is filled. Pour 1 pint of hot custard over all, 
 and serve cold. Cost, about 9d. 
 
 Banana Pudding: (Hot). 
 
 Skin and slice 6 bananas. Mix 2 tablespoonfuls of 
 Brown & Poison's cornflour with a little cold milk, 
 and stir into 1 pint of boiling milk, add 2 tablespoon- 
 fuls of castor sugar and 2 eggs. When the mixture 
 has thickened add the bananas, and pour all into a 
 pie-dish (buttered), and bake in a fairly hot oven for 
 about 20 minutes. Probable cost, gd. 
 
 Baked Banana Pie. 
 
 Cut some thin slices of bread, butter them, and put 
 them in a buttered pie-dish. Peel 6 bananas, cut them 
 in half, lengthways, and fill the dish alternately with 
 slices of bread and banana. Beat up 2 eggs, add 
 2 tablespoonfuls of castor sugar, and add a grate of nut- 
 meg, stir into this 1 pint of boiling milk, and pour all 
 into a buttered pie-dish. Bake for about 25 minutes, 
 and serve hot. Cost, about 8^d. 
 
43 
 
 Baked Bananas. 
 
 Peel 6 bananas, and cut each in half, lengthwise. 
 Dissolve i tablespoonful of butter, and mix with 
 2 tablespoonfuls of castor sugar and the juice of \ a 
 lemon. Range the bananas neatly in a buttered pie- 
 dish, and coat each layer of fruit with the sweetened 
 butter, then bake in a fairly hot oven for about 
 25 minutes. Baste the fruit occasionally, and serve 
 hot or cold. Probable cost, 7d. 
 
 Stewed Bananas. 
 
 Put 6 bananas on a greased baking sheet, in their 
 skins, and bake them in a moderate oven for about 
 \ an hour, then peel them. Make a syrup with 4 oz. 
 of loaf-sugar and a \ pint of water, and flavour with a 
 little lemon-rind. Pour this over the bananas, dish 
 up, and serve hot or cold. Cost, about 7d. 
 
 Apple Charlotte. 
 
 4 large apples, \ lb. breadcrumbs, 2 tablespoonfuls 
 sugar, 1 oz. dripping. Average cost, 6d. 
 
 Peel the apples thinly, cut them in quarters, take out 
 the cores, and cook in a little water until tender. 
 Grease a pie-dish, line it with breadcrumbs, and fill it 
 with layers of stewed apples and sugar, and a little 
 grated nutmeg. Cover the top with breadcrumbs, put 
 the dripping in little pieces on them, and a piece of 
 greased paper on the top. Bake slowly for an hour. 
 Turn it out of the dish to serve, and sprinkle the top 
 with castor sugar. 
 
 Coffee Mould. 
 
 1 pint of milk, 2 oz. patent cornflour, 1 oz. castor 
 sugar, coffee essence. Average cost, 4d. 
 
 Blend the cornflour with a little cold milk, and stir 
 it into the rest of the milk when boiling. Boil for 
 8 minutes, stirring well. Take off the fire, add the 
 sugar and sufficient coffee essence to flavour. Pour 
 
44 
 
 into a mould rinsed with cold water, and leave to get 
 
 cold. 
 
 Cornflour Blancmange. 
 
 2 oz. of patent cornflour, i pint of milk, i oz. of 
 castor sugar, i strip of lemon-rind. Average cost, 3d. 
 
 Blend the cornflour smoothly with a little cold milk, 
 bring the remainder almost to the boil, pour in the 
 blended cornflour, add the sugar and lemon-rind, and 
 stir and boil until the mixture leaves the sides of the 
 saucepan. Remove the lemon-rind, and pour into a 
 mould that has been rinsed with cold water and left 
 wet. Let this stand till cold and firm. Turn on to a 
 dish, and place a spoonful of preserve at each end. 
 
 Banana Cream. 
 
 3 bananas, \ oz. gelatine, 2 eggs, 3 tablespoonfuls 
 Nestle's condensed milk, f pint water. Cost, yd. 
 
 Mix the milk and water well together, add the 
 gelatine, and let it soak for an hour, then stir over the 
 fire until thoroughly dissolved. Add the beaten yolks 
 of the eggs, and stir until the mixture thickens. 
 When nearly cold, add the bananas, sliced thin, and 
 the whites of the eggs, well beaten, and pour into a 
 wetted mould. 
 
 Egg Jellies. 
 
 2 e ggSj 3 oz. loaf-sugar, f oz. sheet gelatine, 2 lemons, 
 the juice made up to 1 pint with water. Average cost, 
 
 7 d. 
 
 Peel the lemon-rind as thinly as possible, simmer it 
 gently in a little water for 20 minutes, strain and 
 preserve the water. Squeeze the lemons, and make 
 the juice up t® 1 pint with the water, and in it dissolve 
 the gelatine. Beat the eggs, add the sugar, lemon- 
 juice, gelatine, and water, whisk over the fire, but do 
 not boil. Strain through muslin. Set in little moulds, 
 and turn out when cold. 
 
45 
 
 Milk Jelly. 
 
 i pint of milk, ^ oz. of gelatine, i£ oz. of castor 
 sugar, a small piece of lemon-rind. Average cost, 4<d. 
 
 Put the milk, gelatine, sugar, and lemon-rind in 
 a saucepan. Heat gently until the gelatine is 
 dissolved. Strain. Let this cool in a basin until 
 commencing to set, then pour it in a mould, and 
 stand in a cool place. When firm, turn out and serve. 
 The milk must be stirred occasionally in the mould 
 or else the cream will sink to the bottom when the 
 mould is turned out. 
 
 Rice Mould. 
 
 4 oz. rice, 3 tablespoonfuls Nestle's condensed 
 milk, 1 oz. castor sugar, i£ pints water, flavouring 
 to taste. Cost, 3d. 
 
 Wash the rice and blanch it in water, then drain 
 and place it in a saucepan with the water and milk, 
 and simmer till thoroughly cooked. Allow to cool 
 a little, then pour into a wetted mould. Turn out 
 when set, and serve with jam or stewed fruit. 
 
 Batter for Toad - in - the Hole, Yorkshire 
 Pudding, and for Pancakes. 
 
 1 egg, J lb. flour, \ pint of skim milk, salt. Average 
 cost, 3d. 
 
 Put the flour and salt into a basin, add the egg 
 and half the milk, and stir into a smooth paste. 
 Beat it for ten minutes with a wooden spoon, then 
 add the remainder of the milk. 
 
 Yorkshire Pudding. 
 
 Pour ^ pint of the above batter into a Yorkshire 
 pudding tin containing \ oz. of melted dripping. 
 Bake for about \ an hour in a fairly hot oven. 
 
 Boiled Batter Pudding. 
 
 Prepare \ pint of batter, as above directed, and pour 
 
46 
 
 it into a greased basin, tie a cloth over, and boil 
 i hour. The basin must be quite full. 
 
 This pudding may be made either sweet or savoury ; 
 in the former case, add a little sugar and serve with 
 fruit, jam, honey, or golden syrup. 
 
 CAKES AND PASTRIES. 
 
 Milk Scones. 
 
 ^ lb. flour, i level teaspoonful cream of tartar, 
 h level teaspoonful carbonate of soda, ij oz. of butter, 
 i teaspoonful of castor sugar, |- pint of milk. Average 
 cost, 3d. 
 
 Sift the flour, cream of tartar, and carbonate of 
 soda together. Rub the butter into the flour, add 
 the sugar, and mix to a paste with the milk. Roll out, 
 and cut into fairly thick rounds with a small round 
 cutter, or a wine-glass. Bake in a good oven for 
 about 15 minutes. Brush over with milk or egg 
 5 minutes before taking out of the oven. 
 
 St George's Cake. 
 
 4 oz. butter, 3 eggs, ^ lb. flour, 1 teaspoonful 
 baking powder, 4 oz. sugar, | teaspoonful lemon-rind 
 (grated), J teacupful water, 1 tablespoonful Nestle's 
 condensed milk. Cost. iod. 
 
 Cream the butter and sugar. Mix in the egg and 
 stir in the flour, baking powder, and lemon-rind 
 lightly. Dissolve the milk in the water, and add this 
 to the other ingredients last of all. Place the mixture 
 in a lined tin, and bake in a moderate oven for about 
 1 hour. 
 
 Plain Cake. 
 
 h lb. flour, ^ teaspoonful baking powder, pinch of 
 salt, 3 oz. dripping, 2 tablespoonfuls sugar, about 
 1 gill of milk. Average cost, 4d. 
 
47 
 
 Mix the flour, salt, and baking powder well to- 
 gether, rub in the dripping, add the sugar and 
 enough milk to mix stiffly. Pour into a greased 
 cake-tin, and bake 45 minutes in a moderate oven. 
 
 Currant Cake. 
 
 To make a currant cake add J lb. cleaned currants 
 or sultanas. The same mixture can be made into 
 buns by adding less milk, and making a stiffer 
 mixture. 
 
 Rice Cakes or Buns. 
 
 J lb. ground rice, 3 oz. sugar, 2 oz. flour, 
 2 oz. butter, £ teaspoonful baking powder, 2 eggs. 
 Average cost, 6d. 
 
 Beat the butter to a cream, add the sugar, stir 
 well, and work in the eggs one at a time ; lastly, stir 
 in the ground rice and flour and baking powder. 
 Put the mixture into one large well-greased cake- 
 tin, or several greased patty-pans. Bake for about 
 I of an hour if large cake, or 20 minutes if small 
 ones. A few drops of flavouring or a little grated 
 lemon-rind may be added to the mixture, if liked. 
 
 Seed Buns. 
 
 ^ lb. flour, 2 oz. dripping, 1 teaspoonful carraway 
 seeds, 2 oz. sugar, 2 tablespoonfuls of milk, 1 egg. 
 Average cost, 3d. 
 
 Put the flour in a basin, rub in the dripping, add 
 the sugar and carraway seeds, moisten with the 
 milk and beaten egg, and mix well together. Place 
 the mixture in little lumps on a greased baking tin, 
 and bake for 15 minutes in a hot oven. 
 
 Currant Buns. 
 
 Make as seed buns, omitting the carraway seeds, 
 and add instead 2 oz. of currants. 
 
 u 
 
48 
 
 Gingerbread. 
 
 £ lb. flour, 2 dessertspoonfuls treacle, 2 oz. dripping, 
 2 oz. brown sugar, 2 teaspoonfuls ginger, £ teaspoonful 
 carbonate of soda, 1 tablespoonful of milk. Average 
 cost, 4d. 
 
 Mix the flour with the ground ginger. Melt the 
 fat, sugar, and treacle together in a saucepan, stir 
 them into the flour and beat well. Last of all, add 
 the soda dissolved in a little milk. Pour into a 
 well-greased tin, and bake \ an hour in a very 
 moderate oven, as this mixture easily catches. 
 
 Oatmeal Biscuits. 
 
 3 oz. flour, 3 oz. oatmeal, 2 oz. dripping or butter, 
 \ teaspoonful of baking powder, a pinch of salt, 
 2 oz. sugar, 1 tablespoonful of water. Average cost, 
 
 4 d. 
 
 Mix the oatmeal and flour, rub in the dripping, 
 add the sugar, salt, and baking powder, and mix to 
 a stiff paste with the water. Flour the board, roll 
 out the dough, cut into round biscuits, and bake for 
 15 minutes in a moderate oven. 
 
 Potato Scones. 
 
 ^ lb. cold potatoes, 2 tablespoonfuls flour, 1 oz. 
 dripping, 1 dessertspoonful milk, and not quite a 
 teaspoonful of salt. Average cost, 2^d. 
 
 Mash the potatoes, or rub through a colander or 
 sieve. Warm the dripping and milk together, add 
 the potato, stir well, work in the flour, and roll out 
 on a floured board \ an inch in thickness. Cut into 
 squares or rounds, and bake on a greased tin in 
 a quick oven for about 10 minutes. 
 
 Victoria Sandwich. 
 
 2 eggs, their weight in flour and sugar, 1 teaspoon- 
 ful of baking powder, 1 tablespoonful milk, jam. 
 Average cost, 7d. 
 
49 
 
 Beat up the eggs and sugar well, lightly stir in 
 the flour and milk. Put the mixture into a round, 
 greased tin, and bake in a quick oven for 10 minutes. 
 Spread one half with jam slightly warmed, and 
 place the other half on the top. Sprinkle with a 
 little castor sugar, and cut into triangular pieces. 
 
 Queen Cakes. 
 
 6 oz. flour, 3 oz. butter, 3 oz. sugar, 1 oz. currants 
 or chopped almonds, ^ teaspoonful baking powder, 
 few drops of flavouring, pinch of salt, 2 eggs. 
 Average cost, id. each. 
 
 Clean the currants, lightly grease some small 
 cake-tins, and place a few of the currants in the 
 bottom of each tin. Beat the butter and sugar to 
 the consistency of cream. Beat and add the eggs, 
 and stir the remaining ingredients in as lightly as 
 possible. Fill the tins, bake in a moderate oven from 
 10 to 15 minutes, and cool on a sieve. 
 
 Shortbread. 
 
 1 lb. flour, i lb. butter, J lb. castor sugar, 1 teaspoonful 
 ground rice. Average cost, 11 d. 
 
 Mix all the ingredients together in a basin until a 
 crisp paste. Roll out, cut into fancy shapes, and bake 
 on greased paper in a very moderate oven for about 
 10 to 15 minutes. 
 
 Sally Lunn. 
 
 1 lb. flour, i| ozs. butter, ^ pint lukewarm milk, 
 1 egg, pinch of salt, i oz. German yeast. Average 
 cost, 4^d. 
 
 Melt the butter in the milk, and cream in the yeast. 
 Mix together. Add the salt to the flour, and stir in 
 the yeast, milk, and the egg well beaten. Mix together 
 till quite smooth and free from lumps. Put the dough 
 in well-greased tins, and leave to rise for 1 hour. Then 
 bake in hot oven for 15 minutes. 
 
50 
 
 Hovis Scones. 
 
 1 lb. Hovis flour, 2 oz. butter, 2 oz. sugar, 1 tea- 
 spoonful cream of tartar, \ teaspoonful bicarbonate of 
 soda, 1 egg, milk to mix. 
 
 Mix well together the flour, cream of tartar, and 
 soda. Rub in the butter. Beat up the egg, and 
 dissolve the sugar in it. Add the flour, with enough 
 milk to make into a stiff dough. Shape the dough 
 into round scones with the hands, or with a cutter. 
 Brush over the tops with milk or egg, and bake on 
 a greased tin, in a quick oven, for about 15 minutes. 
 
 Hovis Currant Bread. 
 
 1^ lb. Hovis flour, 2 oz. butter, 2 oz. sugar, ^ lb. 
 currants, \ oz. yeast. 
 
 Cream a teaspoonful of sugar with the yeast until 
 the latter becomes liquid. Melt the fat in j pint of 
 tepid water, and when the latter is only at blood heat, 
 stir it to the yeast. Make a well in the centre of the 
 flour, and pour in the yeast, fat, and water. Stir with 
 the hands until everything is well mixed to a moist 
 dough. Knead in the cleaned currants. Leave the 
 dough to rise in a warm place until twice the size, 
 then make up into loaves, and place in greased or 
 floured tins. Leave again to prove for about 
 20 minutes, then bake in a good hot oven until nicely 
 browned. 
 
 Sponge-Cakes. 
 
 2 eggs, 2 oz. castor sugar, 2 oz. flour, \ teaspoon- 
 ful grated lemon-rind. Average cost, 3d 
 
 Whisk the eggs and castor sugar together to a 
 stiff froth, lightly stir in the flour and lemon-rind. 
 Grease some sponge-cake tins, coat the inside 
 lightly with a mixture of flour and sugar, and half 
 fill with the mixture. Bake in a moderate oven 
 for about 15 minutes. 
 
51 
 
 Treacle Tart. 
 
 £ lb. flour, i teaspoonful baking powder, 2 oz. 
 dripping, 2 tablespoonfuls treacle, 2 tablespoonfuls 
 breadcrumbs. Average cost, 3d. 
 
 Mix the flour with a pinch of salt, rub the dripping 
 lightly in, add water to make a stiff paste, and roll 
 out on a floured board. Line a greased tin or plate 
 with the paste, fill the centre with treacle and 
 breadcrumbs mixed together, cover with strips of 
 the paste, and bake for about 20 minutes. 
 
 Baking-Powder Bread* 
 
 12 oz. flour, 1 teaspoonful salt, 2 teaspoonfuls 
 baking powder, 1^ gills of milk or milk and water. 
 Average cost, 3d. 
 
 Sift the flour, baking powder, and salt together. 
 Stir in the milk, and mix quickly and smoothly to 
 a stiff dough. Divide in four. Cut each piece into 
 a large and a small one. Make each into a ball. 
 Put a small piece on a larger one, to form a cottage 
 loaf. Place on a greased tin, and bake in a quick 
 oven for 15 minutes. Brush over with egg or milk 
 a few minutes before taking from the oven. 
 
 INVALID COOKERY. 
 
 Beef Tea (Quickly Made). 
 
 £ lb. lean beef (steak), 1 gill of water. 
 
 Shred the meat very finely, taking care to remove 
 all particles of fat and skin. Put it into a pan, pour 
 cold water over it and let it stand covered for 
 10 minutes, or longer if possible. Bring it to the 
 simmering point, and allow to simmer slowly for 
 about 10 minutes, then strain, add a small pinch of 
 salt, and serve. Average cost, 3d. 
 
 Note. — Beef tea should never be allowed to boil. 
 Be careful to remove all fat whilst it is hot with a 
 
52 
 
 piece of soft paper. Another good way is to put 
 the meat and water in a covered jar and cook in 
 the oven, or stand the jar in a saucepan of boiling 
 water, keeping it thus for i| hours or longer. 
 
 Egg Flip (For Invalids). 
 
 i egg, i teaspoonful of castor sugar, i teaspoonful 
 of lemon-juice, \ pint of milk. Average cost, 2id. 
 
 Separate the yolk and white of the egg, beat the 
 yolk in a cup with the sugar and lemon-juice, add 
 the milk, mix well, and pour into a glass. Beat the 
 white stiffly, and heap it lightly on top. 
 
 Home-Made Lemonade. 
 
 i lemon, i oz. sugar, i pint boiling water 
 Average cost, i^d. 
 
 Peel the lemon very thinly, and put the rind in a 
 jug. Pare off all the white pith of the lemon, cut the 
 lemon across into thin slices, remove all the pips, 
 and put the slices in the jug. Add the boiling water 
 and sugar, allow it to stand till cool, strain and serve. 
 
 Barley Water. 
 
 oz. pearl barley, pints water, ^ lemon, sugar. 
 Average cost, id. 
 
 Wash the barley in cold water, and blanch it by 
 putting it into cold water and letting it boil for 
 i minute. Put it in a saucepan with i\ pints cold 
 water, add the thinly cut lemon-rind, boil slowly for 
 about i hour. Let it stand till cold, add the lemon- 
 juice, and sugar to taste, then strain and serve. A 
 little milk may be added, if liked. If used for 
 babies, the lemon-rind and juice must be omitted. 
 
 Arrowroot Cup. 
 
 i tablespoonful arrowroot, £ pint water, 2 table- 
 spoonfuls Nestld's condensed milk, flavouring, and 
 sugar to taste. Cost, i^d. 
 
 Mix the arrowroot smoothly with a little water, 
 
53 
 
 boil the remainder with the condensed milk, and 
 pour over the mixed arrowroot. Return this to 
 the saucepan, and cook over the fire for 10 minutes, 
 stirring all the while to prevent it from burning. 
 When cooked, add the desired flavouring, sugar to 
 taste, and serve. 
 
 Barley or Groats Gruel. 
 
 Average cost, id. 
 
 Take a dessertspoonful of ground barley or groats, 
 add to it a pinch of salt, and mix well with a little 
 cold water into a very smooth paste. Add to this 
 a £ pint of boiling water or milk, pour into an 
 enamelled saucepan, and simmer for 10 minutes. 
 Keep stirring all the time with a wooden spoon. 
 Sweeten to taste with sugar. 
 
 Suet and Milk. 
 
 Average cost, 2|d. 
 
 Skin and chop \ oz. suet finely. Rinse a sauce- 
 pan with cold water, put in the suet and i pint of new 
 milk. Bring slowly to the boil, simmer for about 
 30 minutes, then strain, and serve hot in a tumbler. 
 
 Black-Currant Tea. 
 
 Average cost, ^d. 
 
 Put 2 tablespoonfuls black-currant jam and 1 pint of 
 water into a clean saucepan, bring to the boil, then 
 strain, when it is ready for use. 
 
 Beef-Tea Custard. 
 
 Average cost, 4d. 
 
 Thoroughly beat up an egg, stir in 1 gill beef-tea, 
 add a pinch of salt. Pour into a greased cup, cover with 
 buttered paper, steam gently from 30 to 40 minutes. 
 When done, turn on a plate or serve in the cup. 
 Instead of using fresh meat, beef-tea may be made 
 with a gill of boiling water, to which a teaspoonful of 
 Lemco or Oxo has been added. 
 
54 
 
 Linseed Tea. 
 
 i oz. linseed, \ oz. liquorice, i quart water, i oz. sugar- 
 candy. Average cost, i^d. 
 
 Wash the linseed. Put it into a pan with the water, 
 liquorice, and sugar-candy. Simmer gently from ^ to 
 2 hours. Strain and use. 
 
 Custard Pudding (For Invalids). 
 
 To i oz. of cornflour add \ an oz. of castor sugar, 
 \ oz. of butter, a pinch of salt, and stir in gradually a 
 pint of milk. Average cost, 4d. 
 
 Mix thoroughly, and stir it over the fire till it boils, 
 then add the yolks of 2 eggs, pour into a buttered pie- 
 dish, and bake in a slow oven until lightly browned. 
 
 Junket. 
 
 1 pint new milk, 1 teaspoonful prepared rennet, 
 sugar to taste, nutmeg. Average cost, 2^d. 
 
 Make the milk lukewarm, and pour it into a deep 
 glass dish. Stir in the rennet, and leave in a warm 
 place until set. Grate over some nutmeg before 
 serving. 
 
 SAUCES. 
 
 Melted Butter Sauce. 
 
 1 oz. butter, 1 oz. flour, ^ pint cold water, or milk and 
 water, salt. Average cost, id. 
 
 Melt the butter in a saucepan, add the flour, stir and 
 cook 3 minutes without browning, add the water, 
 stir, and boil up. Add a pinch of salt and boil for about 
 10 minutes, stirring occasionally. 
 
 Onion Sauce. 
 
 Make £ pint of plain melted butter sauce. Peel \ lb. 
 of onions, boil them in water till tender, drain, and 
 chop them finely. Add them to the melted butter 
 
55 
 
 sauce, season with pepper and salt, and boil for a few 
 minutes longer. Average cost, Ud. 
 
 Anchovy Sauce. 
 
 Average cost, i^d. 
 
 For anchovy sauce, add 2 teaspoonfuls of essence of 
 anchovy to \ pint melted butter sauce. 
 
 Parsley Sauce. 
 
 Average cost, id. 
 
 For parsley sauce, add i\ teaspoonfuls of chopped 
 parsley to \ pint melted butter sauce. 
 
 Brown Fish Sauce. 
 
 \ oz. butter, 1 tablespoonful flour, f pint seasoned 
 fish stock, 1 onion (peeled and sliced), 1 dessert- 
 spoonful of Bisto. 
 
 Melt the butter in a saucepan, and fry in it lightly 
 the onion. Add the flour and the Bisto, and stir over 
 the fire for a few minutes, then pour in the fish stock. 
 Season to taste with salt and pepper, and boil for about 
 5 minutes, stirring continually. Strain and use as 
 required. 
 
 Curry Sauce. 
 
 1 oz. butter, 1 dessertspoonful curry powder, 
 1 dessertspoonful Bisto, 1 small onion (peeled and 
 sliced), \ apple (chopped), \ pint stock, lemon-juice. 
 
 Fry the onion in the butter, add the apple, curry 
 powder, and lastly the Bisto. Stir over the fire 
 for a few minutes, then add stock, a few drops of 
 lemon-juice, and boil for about 10 minutes, stirring 
 continually. This makes an excellent sauce for meat, 
 chicken, or rabbit curry. 
 
 Bread Sauce. 
 
 \ pint breadcrumbs, 4 cloves, \ oz. butter, § pint 
 milk and water, 1 small onion, 6 peppercorns, season- 
 ing. Average cost, 2^d. 
 
56 
 
 Peel the onion and stick the cloves into it. Put 
 it into a saucepan with the peppercorns and milk, and 
 leave by the fire to infuse for some minutes. Strain 
 the milk, and add the crumbs. Simmer very gently 
 for a few minutes, add the salt, butter, and a little 
 pepper, and serve. 
 
 Brown Sauce (For Stews, etc.). 
 
 1 oz. butter or dripping, £ oz. flour, i to j pint 
 stock or water, seasoning of pepper, i heaped-up 
 teaspoonful Bisto, i small onion (peeled and 
 chopped). 
 
 Melt the butter and fry in it the onion to a pale 
 brown, then stir in the flour and Bisto. Add 
 the stock or water, and allow to boil for about five 
 minutes, stirring all the time, season with a pinch 
 of pepper, strain, and use as required. 
 
 To Brown Flour (For Sauces, etc.). 
 
 Put \ lb. of flour into a baking sheet lined with 
 paper, put it into a warm oven and brown it 
 thoroughly. It will require turning about with a 
 spoon, and should be sifted after browning. This is 
 very useful for stews or gravies, and gives them a good 
 colour. Keep it in a tin. 
 
 Clarified Fat. 
 
 Take any scraps and trimmings of fat, cut them into 
 small pieces, and put them into a saucepan with enough 
 cold water to cover. Leave to simmer for several 
 hours, skimming occasionally, till all the water has 
 evaporated and the pieces of fat are as clear as oil. 
 Then strain off the pieces, and put the fat aside until 
 wanted. 
 
 Salad Dressing:. 
 
 2 tablespoonfuls salad oil, i teaspoonful made mustard, 
 4 tablespoonfuls vinegar, 2 tablespoonfuls milk, i tea- 
 spoonful sugar, pinch of salt. Average cost, 2d. 
 
57 
 
 Mix oil, drop by drop, with mustard, add vinegar 
 gradually, then milk in the same manner, taking care 
 that the sauce does not curdle. 
 
 Mint Sauce. 
 
 2 teaspoonfuls finely chopped mint, i tablespoonful 
 sugar, i gill of vinegar. Average cost, i^d. 
 
 Wash the mint, and chop it very finely. Put it in 
 a basin with the sugar, and leave to dissolve for a 
 while. Pour over the vinegar, and it is ready for use. 
 
 Apple Sauce. 
 
 2 or 3 large apples, ^ oz. butter, sugar to taste. 
 Average cost, 3d. 
 
 Peel, core, and cut up the apples, and put them in 
 a saucepan with enough water to prevent them 
 burning. Let them simmer to a pulp. Then beat 
 them up, or mash through a sieve. Add sugar to 
 taste, and the butter, and serve in a sauce-boat. 
 
 THE MANAGEMENT OF GAS- 
 COOKING STOVES. 
 
 Keep the stove and all utensils scrupulously clean 
 from top to bottom, inside and out. 
 
 All loose fittings in the oven should be frequently 
 removed and thoroughly cleansed. Strong hot soda 
 and water, with scouring soap, should be used. 
 
 Pots and pans for boili?ig should be as broad and 
 flat as possible, to utilise the heat to the best 
 advantage. Keep them free from loose dirt outside. 
 
 Do not use a pan that has been on a coal fire 
 without first scraping and scouring it. 
 
 Do not boil a quart of water when you only need 
 a pint. It wastes gas. Do not let your pans or 
 kettles boil over, or the burners will get choked and 
 
58 
 
 rusty, but turn down the gas as soon as the contents 
 boil. This saves gas as well as saving the mess. 
 
 Heating the Oven — Let your oven get thoroughly 
 hot before commencing to bake, and then put as 
 much into the oven as possible, so as to save gas. 
 After the first \ of an hour or 20 minutes, turn down 
 the oven burners ; you will only spoil the food and 
 waste the gas if you forget this. An exception must 
 be made when cooking puff pastry. Keep up the full 
 heat then all the time until finished. 
 
 The hottest part of the oven is that near the top, 
 or under the solid shelf if that be in use. The best 
 results will be obtained by putting the food on a grid 
 shelf instead of on the solid one, which may cause 
 the food to burn. When opening the oven door keep 
 your head on one side to avoid the heat. 
 
 Meat or fowls should be hung or placed on a grid 
 shelf. Always keep the drip -tin under the oven. 
 No water is necessary in this tin. 
 
 Wheti stewing, or baking ?nilk puddings, keep the 
 gas turned down to avoid the contents boiling, and 
 do not try to hurry, or you will spoil the food. Place 
 them above the solid shelf. 
 
 Pastry can best be cooked at the top of the oven, or 
 under the solid shelf. 
 
 Always turn down or turn out the gas the moment it 
 is not required. Careful attention to this point will 
 save much money in the course of a year. 
 
 Be careful not to turn on the oven tap in mistake for 
 a boiling burner. Accidents have happened through 
 the oven filling with gas and an explosion occurring 
 when the oven was opened and lighted. 
 
 Always have your light ready and the oven door open 
 before turning on the gas. 
 
 Used with reasonable care, gas for cooking is very 
 economical, and it is always clean, convenient, and 
 reliable. 
 
59 
 
 INEXPENSIVE FAMILY MEALS 
 
 Costing from 3d. to 7d. per head. 
 
 Dinner NO. 1. For 6 persons. Total cost, Is. 6d. 
 
 Potato Soup (see p. 9) 4d. 
 
 Savoury Pudding (see p. 32 — double quantity) 8d. 
 Apple Pancakes 6d. 
 
 is. 6d. 
 
 Apple Pancakes. 
 
 Peel, quarter and core 3 or 4 small sour cooking apples, 
 then cut them into very thin and small slices. Put the 
 apples into a stew-pan with | oz. of butter, a small piece 
 of whole cinnamon, 1 oz. of sugar, and 2 or 3 table- 
 spoonfuls of water. Cover the pan and cook the apples 
 just till tender. Care must be taken so as not to cook 
 the apples to a pulp. 
 
 Now prepare a pancake batter as follows : Put 6 oz. 
 of sifted flour into a basin, also ^ oz. of castor sugar 
 and a pinch of salt. Beat up 1 or 2 eggs, and mix these 
 with I pint of milk, and stir this gradually into the 
 flour, etc. Beat all thoroughly with a wooden spoon 
 till a smooth and light batter is obtained. Remove the 
 cinnamon from the apples, and mix the latter, but 
 without any of the liquor, with the prepared batter. 
 
 Heat a small omelet-pan over the fire, wipe it 
 thoroughly with a cloth, and put in a little clarified 
 butter or lard, just enough to well grease the pan ; 
 then put in enough apple batter to cover the bottom 
 of the pan, and fry the contents, first on one side, 
 then turn over the pancake and fry the other side. 
 Thev should be a nice golden brown. Continue thus 
 to cook the remainder of the batter, which however 
 must be stirred up each time so as to mix the apples. 
 Dredge the pancakes with plain or cinnamon flavoured 
 sugar, dish them up, rolled or flat, and serve hot. 
 
60 
 
 Dinner NO* 2. For 6 persons. Total cost, Is. 9d. 
 
 Poor Man's Goose (see p. 20 — double quantity) iod. 
 
 Mashed potatoes 3d. 
 
 Baked Oatmeal Pudding- .... 8d. 
 
 is. o,d. 
 
 Baked Oatmeal Pudding. 
 
 Mix in a basin 3 oz. of fine Scotch oatmeal with 2 oz. 
 of wheaten flour, add a pinch of salt, and stir in 
 gradually about a gill of milk, and work into a smooth 
 batter. Put into a saucepan a pint of milk, 2 oz. of loaf 
 or moist sugar, and a strip of lemon-rind ; bring it to 
 the boil, then stir in the prepared batter. Continue to 
 stir until it boils, then simmer gently for about 8 
 minutes. Remove the lemon-rind and let the mixture 
 cool a little, then stir in 1 or 2 tablespoonfuls of cream. 
 Pour half the mixture into a buttered pie-dish, next put 
 in a layer of stewed apples mashed up finely, then pour 
 in the remainder of the mixture. Bake in a moderately 
 heated oven for about 45 minutes. Serve hot with 
 either honey, jam, or golden syrup. 
 
 Dinner NO. 3, For 6 persons. Total cost, 2s. 
 
 Stewed Beef, etc. (see p. 18 — double quantity) is. 2d. 
 Stewed Celery (see p. 30) . . . . 5d. 
 Semolina Pudding (see p. 35) ... 5d. 
 
 2s. od. 
 
 Dinner No. 4. For 6 persons. Total cost, 2s. 
 
 Winter Soup (see p. io) . . . 3d 
 
 Fried Herrings (see p. 12) . . . is. 3d 
 
 Boiled Rice and Currants .... 6d 
 
 2s. od. 
 
 Boiled Rice and Currants. 
 
 ii pints milk, ii pints water, 6 oz. rice, 4 oz. sugar, 
 4 oz. currants. 
 
 Put all in a double saucepan, if procurable, and cook 
 until the rice has become soft. If put in a single pan 
 it will be necessary to stir frequently, and to add the 
 sugar just before serving, as this lessens the risk of its 
 
61 
 
 burning. The currants must be well cleaned before 
 using. 
 
 Dinner NO. 5. For 6 persons. Total cost, 2s. 8d. 
 
 Boiled Mutton (see p. 16 — double quantity) is. 3d. 
 Haricot Beans (see p. 28 — double quantity) 8d. 
 Banana Batter Pudding (see p. 41) . . o,d. 
 
 2s. 8d. 
 
 Dinner No. 6. For 6 persons. Total cost, 2s. 
 
 Scotch Barley Broth ..... iod. 
 Macaroni Cheese (see p. 33) . 6d. 
 Sponge Cake Mould ..... 8d. 
 
 2s. od. 
 
 Scotch Barley Broth. 
 
 1 lb. beef (without bone), \ lb. carrots, ^ lb. turnips, 
 I lb. onions, 4 oz. barley, celery or celery leaves, parsley, 
 pepper and salt, 2 qrts. water. 
 
 Cut the meat into small pieces, and put it in a sauce- 
 pan with the barley, a little salt, and the water ; bring 
 it to the boil, and skim. Wash, peel or trim the 
 vegetables, and cut them up small, then put them into 
 the pan. Cook gently until all the ingredients are 
 tender. Season to taste with salt and pepper ; chop 
 a little parsley finely, and add it last of all. 
 
 Note. — Mutton can be used instead of beef, but the 
 large proportion of bone and fat make it rather more 
 expensive. 
 
 Sponge Cake Mould. 
 
 Cut 3 to 4 sponge cakes into slices, and with these line 
 the sides and bottom of a plain charlotte pudding mould. 
 Put 1 tablespoonful of cornflour and 1 tablespoonful of 
 arrowroot into a basin, and mix with sufficient cold 
 milk to form a batter. Boil up f pint of milk, add 
 1 oz. of castor sugar, and mix with the batter ; put this 
 into a stewpan, stir over the fire, and cook gently for 
 10 minutes. Add the yolk of an egg, cook a little 
 longer without boiling, and lastly add 1 oz. of currants, 
 and if liked, a little vanilla essence. Let the mixture 
 cool a little, and pour into the prepared mould. Put 
 
62 
 
 the mould in a cool place, turn out on to a dish when 
 quite set, and serve plain or with jam sauce. 
 
 Dinner No. 7. For 6 persons. Total cost, 2s. 8d. 
 
 Lentil or Pea Soup (see p. 8 — double quantity) 8d. 
 
 Meat Cakes (see p. 23) .... 8d. 
 
 Stewed Potatoes (see p. 26 — double quantity) 4d. 
 
 Fig Pudding (see p. 35— double quantity) is. od. 
 
 2s. 8d. 
 
 Dinner No. 8. For six persons. Total cost, 2s. 3d. 
 
 Bone Soup (see p. 7) . . . . . 6d. 
 Cheese and Potato Pie . . . . is. od, 
 Banana Cream and Jam (see p. 44) . . o,d. 
 
 2s. 3d. 
 
 "Cheese and Potato Pie. 
 
 ^ lb. cheese, 2 lb. potatoes, J lb. breadcrumbs, 4 oz. 
 rice, 4 oz. dripping or margarine, 2 eggs, salt and 
 pepper. 
 
 Cook the rice and potatoes separately in slightly 
 salted water. Grate the cheese or chop it finely. Peel 
 the potatoes, boil and mash them, and mix ^ of them with 
 the cooked rice, the cheese, the breadcrumbs, and 3 oz. 
 of the dripping or margarine, eggs and seasoning. If 
 not moist enough, add a little stock or gravy. Put all 
 in a greased pie-dish, and cover with the rest of the 
 potatoes. Put the remainder of the fat in small pieces 
 over the top of the potatoes. Bake to a golden brown 
 in a fairly quick oven. 
 
 Dinner NO. 9. For six persons. Total cost, 2s. 
 
 Irish Stew (see p. 17 — double quantity) . is. 6d. 
 Fruit Pie (see p. 39 — double quantity) . 6d. 
 
 2s. od. 
 
 Dinner NO. 10. For 6 persons. Total cost, 2s. 
 
 Macaroni Soup (see p. 10 — double quantity) . 8d. 
 Cornish Pasties (see p. 21) .... 7d. 
 Ginger Pudding ...... gd. 
 
 2s. od. 
 
63 
 
 Ginger Pudding. 
 
 \ lb. flour, \ oz. ground ginger, \ oz. baking powder, 
 \ teaspoonful salt, 6 oz. chopped suet, \ lb. bread- 
 crumbs, \ lb. golden syrup, \ pint milk. 
 
 Mix the flour, ginger, baking powder and salt, rub 
 in the suet and add the breadcrumbs. Melt the syrup 
 by slightly warming it, mix it with the milk, and add 
 these to the dry ingredients. Mix all thoroughly, and 
 place in a greased tin or basin. Cover with a plate or 
 greased paper, and steam or boil for about 2 hours. 
 Turn the pudding out and serve hot. A little white 
 sugar sprinkled over improves the appearance. 
 
 Dinner No, 11. For 6 persons. Total cost, 2s. 4d. 
 
 Fried Fish (see p. 12) ..... o,d. 
 Steak Pudding (see p. 19 — 1£ quantity) . is. od. 
 Apple Charlotte (see p. 43) .... yd. 
 
 2s. 4d. 
 
 Dinner No. 12. For 6 persons. Total cost, 2s. 6d. 
 
 Yorkshire Cutlets iod. 
 
 Cheese and Lentil Pie .... 8d. 
 Lemon Pudding (seep. 37 — double quantity) is. od. 
 
 2S. 6d. 
 
 Yorkshire Cutlets. 
 
 Cut some cold meat, either beef, veal, mutton or 
 pork, into slices, not too thinly. Trim each slice into a 
 heart or cutlet shape, then put the meat on a dish, 
 season with salt and pepper, sprinkle over a little finely 
 chopped parsley, also a little vinegar, a tablespoonful 
 of olive oil, and a few drops of Worcestershire sauce. 
 Have ready some mashed potatoes, coat each slice of 
 meat with a layer of potato puree, and shape neatly. 
 Egg and crumb each cutlet carefully, and fry to a 
 golden colour in shallow or deep fat. When done, 
 take up, drain carefully and dish up neatly. Garnish 
 with a few sprigs of parsley, and serve hot. 
 
 Cheese and Lentil Pie. 
 J lb. cheese, 6 oz. lentils, 4 oz. onions, 3 oz. bread- 
 
 E 
 
64 
 
 crumbs, i£ oz. dripping or margarine, parsley, salt and 
 pepper, little stock or gravy. 
 
 Wash and pick over the lentils ; peel and chop the 
 onion, and cook in a little water with the lentils, 
 stirring frequently, unless a double pan is procurable. 
 Grate the cheese. Put in a basin with the partly 
 cooked lentils and onions ; add the breadcrumbs, 
 pepper and salt to taste, and about i tablespoonful 
 finely chopped parsley. Moisten with stock or gravy, 
 and mix all to a soft pulp. Put the mixture in a 
 greased tin or pie-dish ; place the fat in small pieces 
 over the top, and bake in a hot oven until firmly set, 
 and of a nice brown colour. Serve hot plain or with 
 gravy. 
 
 Dinner No. 13. Total cost, 2s. 6d. 
 
 Liver and Bacon (seep. 21 — double quantity) is. id. 
 Tomatoes with Macaroni .... gd. 
 Cottage Pudding 8d. 
 
 2s. 6d. 
 
 Tomatoes with Macaroni. 
 
 Break up into small pieces about 4 oz. of macaroni, 
 and cook in fast boiling milk and water (about ^ pint 
 of each) containing a little salt and \ a bayleaf. When 
 done, drain, remove the bayleaf, and reheat the 
 macaroni in a little butter and a little of the liquor, 
 season with salt and pepper, add a heaped-up table- 
 spoonful of finely grated cheese, and keep hot. 
 
 Next cut into fairly thick slices 4 good-sized ripe 
 tomatoes, and season with salt and pepper. Beat up an 
 egg, mix some breadcrumbs with a little grated cheese. 
 Brush each slice of tomato with egg, then roll in bread- 
 crumbs and cheese. Fry these in a shallow tin with just 
 sufficient butter or dripping to prevent the tomatoes 
 from burning. 
 
 Make a border with the cooked macaroni on a hot 
 dish, and place neatly in the centre the cooked slices of 
 tomato. Sprinkle over a little chopped parsley, and 
 serve hot. 
 
 Cottage Pudding. 
 I lb. stale bread (cut up small), 4 oz. flour, 4 oz. sugar, 
 
65 
 
 J teaspoonful each of cinnamon and mixed spice, 
 3 oz. suet (finely chopped), 2 oz. currants, and sultanas 
 or raisins and peel, \ saltspoonful of salt, 1 piled-up 
 teaspoonful of Bird's Egg Substitute. 
 
 Soak the bread in water for 3 hours, or overnight. 
 Squeeze dry, and with a fork beat out all lumps. 
 Mix it with the other ingredients, and a gill of water. 
 Put all in well-greased basin, cover, and steam from 
 2 to 3 hours. Turn out on a dish. Pour over \ pint of 
 Custard and serve hot. 
 
 Dinner No. 14. For 6 persons. Total cost, 2b. 7d. 
 
 Sea Pie (see p. 19 — double quantity) . . is. 4d. 
 Steamed Parsnips ..... 3d. 
 Hasty Pudding (see p. 37 — double quantity) 6d. 
 Macaroni Cheese (see p. 33) ... 6d. 
 
 2s. 7d. 
 
 Steamed Parsnips. 
 Wash and peel the parsnips rather thickly. Cut 
 them in quarters, or if large into eighths. Steam the 
 vegetables (seasoned with salt) in a covered vessel until 
 quite tender. Dish up ; pour over, if liked, a little rich 
 gravy, hot bacon fat or dripping. Serve hot. 
 
 Dinner No. 15. For 6 persons- Total cost, 2s. 6d. 
 
 Steak Pie (see p. 22) . . . . .is. 2d. 
 Colcannon (see p. 27) ..... 4d. 
 Tapioca Pudding (see p. 35 — double quantity) 7d. 
 Stewed Fruit 5d. 
 
 2s. 6d. 
 
 Stewed Fruit. 
 
 2 lb. apples, or any other fruit in season, \ lb. sugar, 
 flavouring. 
 
 Put about \ pint of water and the sugar on to boil in 
 a stewing-pan, and skim. Prepare and clean the fruit, 
 and add to the boiling syrup. Simmer gently until the 
 fruit is tender. Lemon-rind improves rhubarb and 
 apples. 2 cloves may also be put with stewed apples. 
 
 Note — Dried fruit, such as figs, apples, prunes, 
 apricots, etc., should be first well washed, then soaked 
 
66 
 
 in water over night, using the water for the syrup. 
 The amount of sugar and water required will vary 
 according to the fruit used. 
 
 Dinner No. 16. For 6 persons. Total cost, 2s. 10d. 
 Baked, Stuffed Haddock (see p. 13— double 
 
 quantity) is. 8d. 
 
 Mashed Turnips (see p. 27) ... 3d. 
 Haricot Beans (see p. 28 — ij? quantity) about 4^d. 
 Baked Apple Dumplings (see p. 41 — 1£ 
 
 quantity) 6£d. 
 
 2s. iod. 
 
 Dinner No. 17. For 6 persons. Total cost, 2s. 9d. 
 
 Dutch Pot Braise . . . . . 2s. 2d. 
 New England Pudding .... yd. 
 
 2s. o,d. 
 
 Dutch Pot Braise. 
 
 3 lb. neck of mutton, 1 oz. dripping, J large cabbage 
 or 2 small ones, 8 large potatoes, 2 onions, peeled and 
 sliced, salt and pepper. 
 
 Melt the dripping in a casserole or roasting pot. 
 Wipe the meat, joint it, and trim it neatly, and put it 
 in the pot, cover down closely, and let it cook gently in 
 the oven for 1^ hours. Meanwhile trim and wash the 
 cabbage, and slice it into thin pieces ; peel the potatoes 
 and cut them into thick slices, and place these, with the 
 cabbage, round the meat. Season to taste with salt 
 and pepper, cover the pan, and cook gently for another 
 hour or so. This stew must be cooked very slowly or 
 it will burn ; but it is a very appetising method if 
 properly treated. 
 
 New England Pudding 
 
 1 lb. flour, 6 oz. finely chopped suet, 1 teaspoonful 
 baking powder, \ tin treacle. 
 
 Prepare a suet crust by mixing the flour, the chopped 
 suet, baking powder and a pinch of salt, with sufficient 
 cold water to make it into a fairly stiff paste. Divide 
 the suet crust into two parts ; roll out one part about \ an 
 inch thick, and line a greased pudding-basin with the 
 
67 
 
 paste, press it well in to make it fit smoothly. Roll 
 out the remainder of the paste to the same thickness, 
 and keep back a piece large enough to cover the top of 
 the pudding-basin. Pour a tablespoonful of treacle 
 (warmed) into the lined basin ; cover it with a piece of 
 paste cut to fit, and continue adding alternate layers of 
 treacle and paste until the basin is nearly full. After 
 the last layer of treacle, wet the edges of the pastry, 
 cover with the lid that was set aside, press the edges 
 together, cover with greased paper on a cloth, and 
 steam or boil for 2\ hours or longer. 
 
 Dinner No. 18. For 6 persons. Total cost, 3s. 
 
 Fish Soup (see p. 7 — double quantity) . is. 2d. 
 Rolled Bacon Pudding .... o,d. 
 Potato Croquettes (see p. 26) . . . 6d. 
 Baked Bananas (see p. 43) .... 7d. 
 
 3s. od. 
 
 Rolled Bacon Pudding. 
 Chop finely \ lb. of suet, and mix it with 1 lb. of flour, 
 add a pinch of salt, and enough water to make a smooth 
 paste. Roll it out on a floured board, divide into 2 
 pieces, roll out each ; and spread over them thinly cut 
 slices of streaky bacon, sprinkle well with chopped 
 parsley, roll up into 2 rolls, and fasten the edges and 
 ends carefully. Tie up each in a cloth and boil for 
 about 2.\ hours. Take up, remove the cloth, cut the 
 pudding into slices, dish up, and serve hot. 
 
 Dinner No. 19. For 6 persons. Total cost, 3s. 
 
 Vermicelli Soup o,d. 
 
 Roast Mutton & Baked Potatoes (see p. 17) is. 6d. 
 
 Savoury Cabbage ..... 4d. 
 Cornflour Blancmange, with Marmalade 
 
 (see p. 44) sd. 
 
 3s. od. 
 
 Vermicelli Soup. 
 3 lb. meat bones, i^ oz. dripping, a small bunch of 
 parsley or other herbs, 2 or 3 slices bacon, 2d. worth of 
 soup vegetables, 3 quarts water, 1 oz. vermicelli. 
 
68 
 
 Prepare the vegetables, and insert 2 cloves in the 
 onion. Break up the bones, and fry them till brown 
 in a stew-pan with the fat ; next add the water with 
 a little salt, bring to the boil, and remove the scum ; 
 put in the prepared vegetables, the herbs and bacon, 
 and again bring to the boil, skim ; and continue to 
 simmer for i& or 2 hours. Strain the broth, boil up, add 
 the vermicelli, and cook slowly for about 10 minutes ; 
 then season to taste with salt and pepper. The soup 
 is then ready to serve. 
 
 Savoury Cabbage. 
 
 Remove the outside withered leaves from 2 
 small or 1 large cabbage, then cut the cabbage into 
 quarters lengthways and cut out the stalk portion. 
 Wash thoroughly in cold water and allow to soak for 
 about 15 minutes in salted water. Next put the 
 cabbage in sufficient boiling water with a very small 
 piece of soda, and cook quickly in a saucepan for about 
 an hour, when the cabbage should be quite tender. 
 Drain the cabbage in a colander and chop it finely. 
 Melt an oz. of dripping in the saucepan and fry in it to a 
 golden colour \ a peeled and finely minced onion, stir 
 in a large tablespoonful of flour, then add the chopped 
 cabbage and a little stock, milk or water. Stir till it boils, 
 and let it cook gently for another 10 minutes. Season 
 to taste with more salt if needed, also a little pepper and 
 a grate of nutmeg. The dish is then ready to serve. 
 
 Dinner No. 20. For 6 persons. Total cost, 3s. 6d. 
 
 French Bread Soup nd. 
 
 Beef or Rabbit Pie (see p. 23)' . . .is. 6d. 
 
 Parsnip Croquettes o,d. 
 
 Coffee Mould (see p. 43) . . . 4d. 
 
 3s. 6d. 
 
 French Bread Soup. 
 
 Take sufficient stale bread to weigh about 8 or 10 oz., 
 cut it into dice with or without crust, but it is best if 
 the crust is first rasped off with a grater (the raspings 
 can be used as breadcrumbs). Put the cut pieces of 
 bread into a stew-pan (a casserole for preference), add to 
 it a dessertspoonful of salt, a teaspoonful of sugar, and 
 
69 
 
 £ a teaspoonful of pepper ; pour over about a quart of 
 warm water, and let it stand covered for 20 minutes. 
 Peel and mince finely an onion, and fry it in an oz. of 
 dripping to a pale golden colour (not brown) ; to this 
 add 2 or 3 slices of bacon, or an equal quantity of ham 
 or gammon cut into strips or chopped up small, and 
 fry also for a few minutes. Next put both the onion 
 and bacon into the pan containing the bread, etc., add 
 also about a pint of milk, and allow to cook gently for 
 about an hour. Stir the soup frequently during the 
 process of cooking, using a whisk for preference, as 
 this will help to make the bread smooth. Before 
 serving see that the soup is correctly seasoned ; a grate 
 of nutmeg will improve it. A small leek, trimmed, 
 washed and cut up very small, may be used instead of 
 the onion mentioned in the recipe. When meat or 
 bone stock is available, use it in place of water ; the 
 soup will then be all the richer. Should the soup be 
 found too thick, a little more milk or water may be 
 added. 
 
 Parsnip Croquettes. 
 
 Wash and peel thinly 3 large parsnips, cut them into 
 slices, and chop them finely, or else pass the slices 
 twice through a mincing machine. 
 
 Mince finely 3 rashers of bacon, and fry them in a 
 saucepan with an oz. of dripping, then put in the minced 
 parsnips, and stir over the fire for a few minutes. 
 Sprinkle over about 2 tablespoonfuls of flour or double 
 the quantity of breadcrumbs, or failing these use 
 soaked bread free from crust, mashed up into a pulp. 
 Mix well and moisten with a little stock or water, season 
 with salt, pepper, and a grate of nutmeg. Let the whole 
 cook gently for about ^ an hour, or until the parsnips 
 are quite tender. Pour off any moisture, and spread 
 the parsnip mince on a large plate or dish to get cold. 
 Make it up into even-sized portions, and shape each on 
 a floured board into croquettes (cork or ball shapes). 
 Beat up an egg with a little milk or water ; with it 
 brush over each croquette, next re-shape, then roll in 
 breadcrumbs. Have ready some hot frying fat, and fry 
 the croquettes to a golden brown. Take up when 
 done, drain and dish up. Serve hot. 
 
70 
 
 SOME ECONOMY HINTS. 
 
 Substitutes for Meat and Fish. 
 
 Cheese, peas, beans, lentils, oatmeal, nuts, may be 
 substituted with advantage at all times in place of 
 meat and fish. 
 
 Avoid Waste in Food Seraps. 
 
 Make use of all food scraps. Clean peelings of many 
 vegetables help to make a basis for vegetable stock. 
 Clean fruit parings and corings may be stewed in water 
 with sugar, strained, and used as a flavouring medium. 
 Bacon rinds will help to flavour meat stocks. Stale 
 cheese can be grated, and either eaten raw, with some 
 combination of starch food, or made into savoury 
 dishes. Odds and ends of fat should be melted down, 
 clarified, and used for dripping. Remains of cold 
 vegetables may be reheated in a frying-pan with a 
 little fat and seasoning. Stale bread can be put to a 
 multitude of uses ; as raspings (after baking) in 
 puddings, for lightening purposes, in savoury stuffings 
 for meat and fish. Cold meat and cold fish may be 
 converted into curry, savoury mince, pasties, rissoles, 
 pies, patties, shapes, etc. Skim milk takes the place of 
 wholemilk if a little extra fat is substituted from some 
 other source. Take care of bones. They should make 
 at least two successive courses of good soup, with the 
 addition of vegetables, cereals, and pieces of bacon. 
 Kernels of plums, prunes, greengages, and other stone 
 fruits, should be kept, milled, and used for flavouring. 
 They much improve the taste of all jams. Sour milk^ 
 with a little carbonate of soda, makes an excellent 
 raising agent for scones, etc. 
 
71 
 
 Avoid Waste in Cooking. 
 
 Adopt long, slow cooking methods in preference to 
 quick, galloping methods. Cook as much as possible 
 in a steamer, or in a double saucepan, as this 
 preserves the flavour of the foods better. When stewing, 
 or boiling, use very little liquid, and serve the food, if 
 possible, with or in this liquid. Put your pots on early 
 in the morning, and keep up only a moderate fire until 
 dinner time. This saves the gas or coal, the pocket, as 
 well as the flavour of the food. It is well to remember 
 that if rice, tapioca, sago, barley, etc., are soaked in 
 cold water or milk for some time before cooking, they 
 will require less time to stew or bake tender. This 
 again is a saving of fire. 
 
 Eat Plenty of Vegetables. 
 
 Potatoes are cheap, and very wholesome. They should 
 be cooked in their skins, so that none of the good- 
 ness is lost. The Irish people largely live on potatoes, 
 with an occasional piece of fat bacon, and the Irish 
 peasant is a man of great strength. Carrots, onions, 
 tomatoes, leeks, parsnips, turnips, cabbage, etc., should 
 be steamed or stewed rather than boiled in a lot of 
 water. Dried vegetables must be well washed and 
 soaked for some time before using. 
 
 Eat Plenty of Fruit. 
 
 Bananas and oranges are cheap and plentiful just 
 now ; the former are especially nutritive. White grapes 
 are also good and plentiful. Every season has its own 
 natural supply of fruits, if we only take the trouble 
 to look for them. Dried fruits must be washed, and 
 soaked all night before using. Fruit acids cleanse the 
 blood, and help to make bone, brain, and muscle. 
 Remember the saying, "An apple a day keeps the 
 doctor away." 
 
72 
 
 Dear Sugar ! 
 
 Never mind ! Eat less or don't eat it at all ! Use 
 treacle, golden syrup, honey, currants, sultanas, figs, 
 raisins, dates, etc. instead. Any of these will supply 
 the body with much more sugar than is contained in 
 the grocery article, and they have the advantage of 
 possessing this sugar in a ready state of assimilation. 
 
 Dear Butter I 
 
 Never mind ! Don't eat it ! Use dripping, or 
 try fats made from nuts or pure olive oil. Eat 
 plenty of nuts. Peanuts are only 5d. per lb., and 
 contain 50 per cent, of oil in their composition. Grind 
 some daily, or if you don't want the trouble of this, pay 
 an extra penny per lb. and get it done for you. 
 
 Dear Fresh Fish ! 
 
 Never mind ! Don't eat it if dear ! Try the dried 
 varieties instead. Kippers, bloaters, and salt or pickled 
 herrings all contain more nourishment than fresh fish, 
 and at the present moment are only about one half the 
 price. 
 
 Meat is Steadily rising. 
 
 Never mind ! Eat less of the prime, expensive 
 joints. There are plenty of cheap cuts still available. 
 Sheep's head (yd.) makes an economical meat dish 
 and a soup. The water in which the head is boiled 
 will furnish an excellent basis for Scotch Broth. 
 Brisket of beef (5d and 6d.) makes an excellent stew. 
 Boiled meat puddings, composed of " beef trimmings," 
 or 14 butchers' pieces," are by no means to be despised. 
 M Beef skirtings " serve quite as well as expensive steak 
 for a pie or pudding. Shin of beef (6d.) is both nourish- 
 ing and tasty, as is also breast of mutton (6d.). Oxtail 
 (7d.) makes an appetising stew. A sheep's heart (5d.) 
 stuffed is a savoury and economical dinner for two 
 people. Tripe (6d.) is a dish often despised by the 
 
73 
 
 poor, and relished by the rich. It is exceedingly 
 economical and nutritious, and deserves to find its way 
 to everybody's table. Half a pig's head (5d. per lb.) 
 is particularly nice when really well cooked. The 
 "cheek" will make a dinner dish, while the coarser 
 parts can be turned into collared head, an excellent 
 breakfast dish. 
 
 The House-keeping Money won't Last ! 
 
 Make your family eat more slowly, chew the food 
 well, and masticate more thoroughly. You will find 
 that in this way less food is needed, for it goes much 
 further. 
 
 The 3d. Tax makes Tea almost Prohibitive. 
 
 Then drink less of it, or have something else. There 
 are plenty of other beverages quite as good. Try 
 cocoa ; it is far more nourishing than tea. Or coffee and 
 chicory, if you can't afford the real article. Barley or 
 oatmeal water, flavoured with lemon rind, makes a 
 refreshing and nourishing drink, and is especially 
 good for children of all ages. 
 
 Tinned Fruits. 
 
 Fresh foods are better than tinned foods, but when 
 it is necessary to use the latter, the following precautions 
 should be observed. Buy only the best brands by well- 
 known makers. Reject tins that bulge on the surface 
 in any way. Don't keep any food in the tin after it has 
 once been opened. Empty out the contents, and use 
 them up as quickly as possible. 
 
 Wholemeal Flour. 
 
 This is more nourishing than white flour, and an 
 excellent corrective of constipation. Wholemeal flour 
 is specially useful in the making of bread, cakes, and 
 scones. 
 
IT IS A SURPRISE 
 
 to many famous cooks to see what 
 one little woman can accomplish in 
 the way of cooking dainty dishes 
 by the aid of the 
 
 PRACTICAL 
 
 Cookery Manual 
 
 (6th EDITION) 
 
 By C. HERMAN SENN. 
 
 This valuable cooking guide-book 
 deals with some 650 lucidly written 
 and carefully tested Recipes for the 
 preparation of all kinds of dishes 
 suitable for middle-class households, 
 with useful hints on marketing. 
 
 PRICE, l/~ NET. 
 
 Special Edition with illustrations 2/6 net. 
 
 To be obtained of all Booksellers, or post free 
 1/3 from the Publishers: 
 
 The Food & Cookery Publishing Agency 
 
 VICTORIA, S.W. 
 
GENERAL INDEX. 
 
 SOUPS. page 
 
 Beef Soup 8 
 
 Bone Soup 7 
 
 Cabbage Soup n 
 
 Fish Soup 7 
 
 French Rice Soup 10 
 
 Haricot Bean Soup 10 
 
 Lentil Soup 9 
 
 Macaroni Soup 10 
 
 Mutton Broth 9 
 
 Pea Soup 8 
 
 Potato Soup 9 
 
 Vegetable Soup 7 
 
 Winter Soup 10 
 
 FISH. 
 
 Cod Steak with Bacon 14 
 
 Conger Eel 15 
 
 Fish, Boiled 11 
 
 Fish Cakes^ 12 
 
 Fish Fried in Batter 12 
 
 Fish Fritters, Curried 14 
 
 Fish Pudding, Steamed . . . . 13 
 
 Haddock, Baked 13 
 
 Herrings, Fried (Scotch Fashion) 12 
 
 Herrings, Stuffed 14 
 
 Monks, Catfish, Gurnet, and Bream 15 
 
 Skate or Roker with Burnt Butter 13 
 
 MEAT DISHES. 
 
 Bacon and Beans 24 
 
 Beef, Stewed 18 
 
 Chop or Steak, Fried i 7 
 
 Cornish Pasties 21 
 
 Cottage Pie 24 
 
 Curry of Cold Meat 23 
 
 Curry, To Boil Rice for . . . . 25 
 
 Grilled or Broiled Meat . . . . 16 
 
 Heart, Stuffed 20 
 
 Irish Stew 17 
 
 Liver and Bacon 21 
 
 Meat Cakes 23 
 
 Meat Patties 22 
 
 Meat Roasted in the Pot . . . . 17 
 
 Mutton, Boiled 16 
 
 Ox Kidney, Stewed 18 
 
 Pi.^'s Fry, Baked 20 
 
 Rabbit Pie 23 
 
 Rabbit, Stewed 18 
 
 Roast or Baked Meat 15 
 
 Savoury Balls 18 
 
 Sea Pie 19 
 
 Steak Pie . . 22 
 
 Steak Pudding 19 
 
 Tripe, Stewed 20 
 
 VEGETABLES. 
 
 Beetroot 29 
 
 Cabbage, To Boil a 25 
 
 Celery, Stewed 30 
 
 Colcannon 27 
 
 Haricot Beans 2 8 
 
 Lettuce Salad 2 8 
 
 Mushrooms, Stewed 2 8 
 
 Onions, Boiled, and Sauce . . 27 
 
 Peas Pudding 29 
 
 Potatoes, Baked 2 6 
 
 Potato Croquettes 26 
 
 Potatoes, Fried 26 
 
 Potato Salad 3o 
 
 Potatoes, Stewed 26 
 
 Potatoes, To Boil 25 
 
 Tomatoes, Baked 29 
 
 Turnips, Mashed 27 
 
 Vegetable Marrow, Stuffed '. '. 29 
 
 BREAKFAST AND SUPPER 
 DISHES. 
 
 Breakfast Coffee, To Make. . . . 31 
 
 Buttered Eggs 33 
 
 Cheese-Cake Mixture 34 
 
 Macaroni Cheese 33 
 
 Mincemeat 34 
 
 Poached Egg 32 
 
 Porridge 30 
 
 Potato and Cheese-Cakes . . . . 31 
 
 Potato Pie 31 
 
 Savoury Pudding 32 
 
 Savoury Rice 33 
 
 Toad-in-the-Hole 31 
 
 Welsh Rare- Bit .. 32 
 
 SWEETS, PUDDINGS, ETC. 
 
 Apple Charlotte 43 
 
 Apple Dumplings, Baked . . . . 41 
 
 Arrowroot Pudding 34 
 
 Bananas, Baked 43 
 
 Banana Batter Pudding . . . . 41 
 
 Banana Cream 44 
 
 Banana Custard Pudding . . . . 42 
 
 Banana Fritters 38 
 
 Banana Pie, Baked 42 
 
 Banana Pudding (Hot) . . . . 42 
 
 Bananas, Stewed 43 
 
 Banana Trifle 42 
 
 Batter for Toad-in-the-Hole, York- 
 shire Pudding, Pancakes . . . . 45 
 Batter Pudding, Boiled . . . . 45 
 
 Black-Cap Pudding 38 
 
 Bread-and-Butter Pudding . . 39 
 
 Cabinet Pudding 36 
 
 Cambridge Pudding 35 
 
 Christmas Pudding 37 
 
 Cocoa Pudding 39 
 
 Coffee Mould 43 
 
 Cornflour Blancmange . . . . 44 
 
 Currant Fritters 37 
 
 Custard, Baked 40 
 
7H 
 
 PAGE 
 
 Egg Jellies 44 
 
 Fig Pudding 35 
 
 Fruii Pie 39 
 
 Golden Pudding 36 
 
 Hasty Pudding 37 
 
 Lemon Pudding 37 
 
 Macaroni Pudding 36 
 
 Marmalade Pudding 40 
 
 Marmalade Sauce 40 
 
 Milk Jelly 45 
 
 Pancakes 40 
 
 Plum Roly Pudding 38 
 
 Rice Mould 45 
 
 Roly Pudding, Baked 38 
 
 Semolina Pudding 35 
 
 Six-Cup Pudding 41 
 
 Tapioca or Rice Pudding . . . . 35 
 
 Yorkshire Pudding 45 
 
 CAKES AND PASTRIES. 
 
 Baking-Powder Bread 51 
 
 Currant Buns 47 
 
 Currant Cake 47 
 
 Gingerbread 48 
 
 Hovis Currant Bread 50 
 
 Hovis Scones 50 
 
 Milk Scones 46 
 
 Oatmeal Biscuits 48 
 
 Plain Cake 46 
 
 Potato Scones 48 
 
 Queen Cakes 49 
 
 Rice Cakes or Buns 47 
 
 St George's Cake 46 
 
 Sally Lunn 49 
 
 Seed Buns 47 
 
 PAGE 
 
 Shortbread 49 
 
 Sponge-Cakes 50 
 
 Treacle Tart 5* 
 
 Victoria Sandwich 48 
 
 INVALID COOKERY. 
 
 Arrowroot Cup 52 
 
 Bailey or Groats Gruel .. .. 53 
 
 Barley Water 52 
 
 Beef-Tea Custard 53 
 
 Beef-Tea (Quickly Made) . . . . 51 
 
 Black-Currant Tea 53 
 
 Custard Pudding 54 
 
 Egg Flip 52 
 
 Junket 54 
 
 Lemonade, Home-Made . . . . 52 
 
 Linseed Tea 54 
 
 Suet and Milk 53 
 
 SAUCES. 
 
 Anchovy Sauce 55 
 
 Apple Sauce 57 
 
 Bread Sauce 55 
 
 Brown Fish Sauce 55 
 
 Brown Sauce (for Stews, etc.) . . 56 
 
 Curry Sauce 55 
 
 Melted Butter Sauce 54 
 
 Mint Sauce 57 
 
 Onion Sauce 54 
 
 Parsley Sauce 55 
 
 Brown Flour (for Sauces, etc.) . . 56 
 
 Clarified Fat 56 
 
 Salad Dressing 56 
 
 EQUIVALENT WEIGHTS AND MEASURES 
 
 FOR DRY MATERIALS. 
 
 16 oz. = i lb. = 3 Teacupfuls or 2 Breakfastcupfuls, closely filled but not 
 heaped. 
 
 8 oz. lb. = 1 Breakfastcupful, closely filled but not heaped. 
 4 oz. =J lb. =1 Teacupful, loosely filled. 
 1 oz. = 2 Tablespoonfuls, filled level. 
 
 £ oz. = 
 
 do. 
 
 £ oz, = 1 Dessertspoonful, 
 
 do. 
 do. 
 
 FOR LIQUIDS. 
 
 4 Gills = 1 Pint = about 3^ Teacupfuls, or nearly 2 Breakfastcupfuls. 
 1 Gill = 1 Small Teacupful. 
 
 APPROXIMATE WEIGHTS IN COINAGE. 
 
 a oz. =10/- in Silver, or Six Penny Pieces. 
 
 1 oz. = 5/- in Silver, or Three Penny Pieces. 
 
 £ oz. = 2/6 in Silver, or a Penny Piece and a Halfpenny Piece. 
 
 £ oz. = 1/3 in Silver, or a Threepenny Piece and a Halfpenny Piece, 
 
t 
 
 NESTLES milk 
 
 is the best milk for cooking purposes 
 
 A Chef-trained Cook, Gold and Bronze 
 Medalist, with three certificates writes : — 
 
 "Previous to preparing my successful 
 exhibit I had never used Nestld's milk 
 in the preparation of my dishes. I was 
 quite surprised at the rich, creamy 
 flavour it gave, and for the future shall 
 use it and recommend it." 
 
 Send a post card for "DAINTY DISHES," 
 a useful booklet containing 85 Recipes, Free. 
 
 NESTLE 1 S, EASTCHEAP, LONDON, E.C. 
 
 only requires the addition of hot water to 
 produce cup by cup this most delicious 
 beverage, as served in high-class restaurants 
 and buffets on the Continent. 
 
 Sold in 5id. and lOd. tins. 
 
 NO GROUNDS FOR COMPLAINT. 
 NO COMPLAINT OF "GROUNDS." 
 
7-Cocoa 
 
 The breakfast beverage of the people/' 
 
 The unchallenged supremacy of Vi-Cocoa in the 
 Cocoa world is due to the fact that it is the only food- 
 preparation in which the nutritious properties of pure 
 cocoa are supplemented and increased by the add tion 
 of Kola, Malt and Hops. The result is a cocoa which, 
 for Economy, Nourishment, Digestibility and Flavour, 
 is without a rival* Vi-Cocoa is the ideal breakfast 
 beverage for old and young, for brain worker and 
 manual worker. 
 
 DELICACIES 
 
 The name 44 Freeman 99 upon any article of diet is 
 and has been for many years recognised as the best 
 guarantee cf quality and value. Housewives who have 
 tried and compared all brands, buy Freeman's because 
 comparison has proved that they are best in every way. 
 
 Try any of the following Freeman's specialities : — 
 CUSTARD POWDERS. CONCENTRATED SOUPS. 
 TABLE JELLIES. BAKING POWDER. 
 
 EGG POWDER. BLANCMANGE POWDER. 
 
 PUDDING POWDER. CORN FLOUR. 
 GLASS LEMON. REAL TURTLE SOUP, ETC 
 
 On sale at Grocers and Stores. If unobtainable locally write to — 
 
 THE WATFORD MANUFACTURING CO., LTD. 
 WATFORD 
 
 (also proprietors of Vi-Cocoa and Boisselier's Chocolate.)