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Sun 26 Oct 2008
BRANDIED CHERRIES.
Jewish Recipes
Put into a large wide mouthed bottle very ripe black cherries, add to
them two pounds of loaf sugar, a quart of brandy, and a few cloves,
then bruise a few more cherries, and simmer with sugar, strain and add
the juice to the cherries in the bottle, cork closely, and keep in a
warm dry place.
Jewish Recipes
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Sun 26 Oct 2008
CUSTARD SOUFFLE
Mix one-fourth cup of sugar, one cup flour and one
cup of cold milk. Stir till it thickens, add one-fourth cup of butter,
cool, stir in the beaten yolks of four eggs and then the stiffly beaten
whites. Turn into a buttered shallow dish, set in a pan of hot water and
bake in a moderate oven half an hour. Serve at once.
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Sun 26 Oct 2008
Cookie Recipes
COOKIES. MRS. W. C. BUTCHER.
Two cups of sugar, three eggs, one cup of butter, one-half cup of
lard, four tablespoons of water, one teaspoon of soda, one teaspoon of
cream tartar, a pinch of salt, and nutmeg, or vanilla.
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Sun 26 Oct 2008
FILLETS OF FISH AND CHEESE SAUCE.
3 Mullet or Bream—1s.
1/2 pint Cheese Sauce—4d.
1 oz. Dry Cheese
1 oz. Butter
Lemon Juice
Salt and Pepper—1 1/2d.
Total Cost—1s. 51/2 d.
Time—25 Minutes.
Fillet the fish, wash and dry them; put them on to a baking sheet, sprinkle with lemon juice. Put a few little pieces of butter over them; cover with buttered paper and bake from 20 minutes to half an hour, according to the thickness of the fillets. Place them carefully on the dish in which they are to be served, pour over them the cheese sauce nicely flavoured with pepper, salt, and parsley. Sprinkle over them some dry cheese, brown in front of the fire, or under the grill if using a gas stove, and serve hot.
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Sun 26 Oct 2008
JUGGED RABBITS
2 Rabbits—1s.
1/2 lb. Pickled Pork—3d.
1 Onion
1 fagot of Herbs—1/2d.
1 pint Gravy
1/2 oz. Flour
1 tablespoonful Red Currant Jelly—1d.
Total Cost—1s. 41/2 d.
Time—Two Hours
Wash and joint up the rabbits and cut the pork into slices; lay some of the pork over the bottom of a baking jar, and on this some joints of rabbit; continue in layers until all the meat is in, then put in the onion, sliced up, the fagot of herbs, and a few peppercorns. Cover down closely, stand in a moderate oven, and cook for two hours. Take up the meat and arrange nicely on a hot dish, strain the gravy into a saucepan, thicken with the flour, and when it boils stir in the jelly. Flavour to taste, pour it over the rabbits, and serve.
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