E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

. (page 11 of 21)
Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 11 of 21)
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the other things, put a border of puff paste round the dish,
and bake for rather more than half an hour. The butter
should not be added until the pudding is ready for ths


Pick all imperfections from a half pint of rice, put it in
water, and rub it between the hands; then pour that water
off, put more on, stir it about in it, let the rice settle, then
drain the water off; put the rice in a two-quart stewpan, with
a teaspoonful of salt, and a quart of water; cover the stew-
pan, and set it where it will boil gently for one hour, or
until the water is all absorbed; dip some teacups into cold
water, fill them with the boiled rice, press it to their shape;
then turn them out on a dish, and serve with butter and
sugar, or wine sauce.


One teacup rice, one teacup sugar, one teacup raisins,
small piece butter, a little salt, two quarts milk. Bake from
an hour and a half to two hours. Serve with sauce.



Cut slices of wheat bread or rolls, and having rubbed the
bottom and sides of a basin with a bit of butter, line it
with the sliced bread or rolls; peel tart apples, cut them
small, and nearly fill the pan, strewing bits of butter and
sugar between the apples; grate a small nutmeg over; soak
as many slices of bread or rolls as will cover it; over which
put a plate, and a weight, to keep the bread close upon the
apples; bake two hours in a quick oven, then turn it out.
Quarter of a pound of butter, and half a pound of sugar, to
half a peck of tart apples.


This is an economical pudding, made with two pints of
Bweet milk, a teacupful of ground rice, two tablespoonfuls
of sugar, three eggs, and a little ground nutmeg. Bring
half the quantity of milk to the boiling point, with the nut-
meg or any other flavoring matter, and sugar. In the
other half of the milk beat up the rice flour into a thin bat-
ter, adding to it through a strainer the hot seasoned milk,
stirring all the time. The eggs well- whisked should next
be added. A sprinkling of salt is an improvement. Bake
this mixture in a moderate oven for a little over an hour,
say seventy minutes, or boil in a buttered basin or shape.
Serve with apricot preserve, or marmalade, or indeed any
kind of jam.


One-half pound figs, one-quarter pound grated bread,
two and a half ounces powdered sugar, three ounces butter,
two eggs, one teacup of milk. Chop the figs small and mix
first with the butter, then all the other ingredients by de-


grees; butter a mold, sprinkle with bread-crumbs, cover it
tight and boil for three hours.


Place as many slices of thin cut bread and butter as you
like in a pie-dish, say ten or twelve slices, sprinkle a few
well-washed currants between the layers, beat up half a
dozen of eggs in two pints of new milk, adding sugar to
taste and a little flavoring, such as nutmeg or cinnamon,
and pour over the bread and butter. Bake for an hour
and ten minutes, and send it to table in the dish it has been
baked in.


One quart of milk, four eggs, four tablespoonfuls of
sugar, half a teaspoonful of salt, one tablespoonful of but-
ter, three pints of stale sponge cake, one cupful of raisins,
chopped citron and currants. Have a little more of the
currants than of the two other fruits. Beat the eggs, sugar,
and salt together, and add the milk. Butter a three-pint
pudding mold (the melon shape is nice), sprinkle the sides
and bottom with the fruit, and put in a layer of cake.
Again sprinkle in fruit, and put in more cake. Continue
this until all the materials are used. Gradually pour on
the custard. Let the pudding stand two hours, and steam
an hour and a quarter. Serve with wine or creamy sauce.


One half package Cox's gelatine; pour over it a cup of
cold water and add one and one-half cups of sugar; when
soft, add one cup boiling water, juice of one lemon and the
whites of four well-beatea eggs; beat all together until very
light; put in a glass dish and pour over it custard made as

• adding

Koty-Poly Jell /



follows: One pint milk, yolks of four eggs, and grated rind
of one lemon; boil. Splendid.


One pound grated carrots, three-fourths pound chopped
suet, half pound each raisins and currants, four tablespoons
sugar, eight tablespoons flour, and spices to suit the taste.
Boil four hours, place in the oven for twenty minutes, and
serve with wine sauce.


Half pound of sugar, half pound of butter, five eggs, hall
gill brandy, rind and juice of one large lemon; beat well
the butter and sugar, whisk the eggs, add them to the
lemon, grate the peel, line a dish with puff-paste, and bake
in a moderate oven.


Take one quart of flour; make good biscuit crust; roll
out one-half inch thick and spread with any kind of fruit,
fresh or preserved; fold so that the fruit will not run out;
dip cloth into boiling water, and flour it and lay around
the pudding closely, leaving room to swell; steam one and
one-half hours; serve with boiled sauce; or lay in steamer
without a cloth, and steam for one hour.


One-half cup of sugar, one cup of milk, one pint of flour,
three tablespoonfuls of melted butter, one teaspoonful soda,
two of cream of tartar, two eggs, a little salt; bake one-
quarter of an hour in small pans.



Beat two eggs with one cupful of new milk; add one-
quarter of a pound of grated cocoanut; mix with it three
tablespoonf ills each of grated bread and powdered sugar*
two ounces of melted butter, five ounces of raisins, and one
teaspoonful of grated lemon-peel; beat the whole well
together; pour the mixture into a buttered dish, and bake
in a slow oven; then turn it out, dust sugar over it, and
serve. This pudding may be either boiled or baked.


Stir together one pint cream, three ounces sugar, the yolks
of three eggs, and a little grated nutmeg; add the well-
beaten whites, stirring lightly, and pour into a buttered pie-
plate on which has been sprinkled the crumbs of stale
bread to about the thickness of an ordinary crust; sprinkle
over the top a layer of bread-crumbs, and bake.


Cover three tablespoons tapioca with water; stand over
night; add one quart milk, a small piece of butter, a little
salt, and boil; beat the yolks of three eggs with a cup of
sugar, and boil the whole to a very thick custard, flavor
with vanilla; when cold cover with whites of eggs beaten.


Beat either four or five fresh eggs light; then stir them
into a quart of milk; sweeten to taste; flavor with a tea-
spoonful of peach-water, or extract of lemon, or vanilla,
aod half a teaspoonful of salt; rub butter over the bottom
and sides of a baking-dish or tin basin ; pour in the custard,
grate a little nutmeg over, and bake in a quick oven. Three-


quarters of an hour is generally enough. Try whether it
is done by putting a teaspoon handle into the middle of it;
if it comes out clean, it is enough.

Or butter small cups; set them into a shallow pan of hot
water, reaching nearly to the top of the cups; nearly fill
them with the custard mixture; keep the water boiling
until they are done. The pan may be set in an oven, or
hot shovel




On© cupful of butter, two of powdered sugar, half a cup-
ful of wine. Beat the butter to a cream. Add the sugar
gradually, and when very light add the wine, which has
been made hot, a little at a time. Place the bowl in a
basin of hot water and stir for two minutes. The sauce
should be smooth and foamy.


Whip a pint of thick sweet cream, add the beaten whites
of two eggs, sweeten to taste ; place pudding in centre of
dish, and surround with the sauce; or pile up in centre and
surround with molded blanc-mange, or fruit puddings.


One cup of sugar, half a cup of butter, one egg, one lemon,
juice and grated rind, three tablespoonfuls of boiling water;
put in a tin pail and thicken over steam.


Melt one ounce of sugar and two tablespoons grape
jelly over the fire in a half pint of boiling water, and stir
into it half a teaspoon corn starch dissolved in a half cup
cold water; let it come to a boil, and it will be ready for
use. Any other fruit jelly may be used instead of grape.



Take the yolks of five eggs and whip them lightly; express
the juice of a lemon and grate down a little of the peel.
The other ingredients are a tablespoon of butter, a cup of
sugar, a glass of good wine, and a little spice. Mix the
sugar and butter, adding the yolks, spice, and lemon-juice.
Beat fifteen minutes, then add the wine, and stir hard.
Immerse in a saucepan of boiling water, beating while it


Beat whites of three eggs to a stiff froth ; melt teacup of
sugar in a little water, let it boil, stir in one glass of wine,
and then the whites of the three eggs; serve at once.


One half cup of boiling water, one tablespoon corn starch,
two tablespoonfuls vinegar, one tablespoonful of butter, on©
cup sugar, one-balf nutmeg.


Beat to a cream a quarter of a pound of butter, add grad-
ually a quarter of a pound of sugar; heat it until very
white; add a little lemon-juice, or grate nutmeg on top.


One cup of sugar, one-half cup of butter, yolks of three
eggs; one teaspoon of corn starch or arrow-root; stir the
whole until very light; add sufficient boiling water to make
the consistency of thick cream; wine or brandy to suit the



The yolks of three eggs, one tablespoonful of powdered
sugar, one gill of milk, a very little grated lemon-rind, two
small wineglassfuls of brandy. Separate the yolks from
the whites of three eggs, and put the former into a stew-
pan; add the sugar, milk, and grated lemon-rind, and stir
over the fire until the mixture thickens; but do not allow it
to boil. Put in the brandy; let the sauce stand by the side
of the fire, to get quite hot; keep stirring it, and serve in a
boat or tureen separately, or pour it over the pudding.


The whites of two eggs and the yolk of one, half a cupful
of powdered sugar, one teaspoonful of vanilla, three table-
spoonfuls of milk. Beat the whites of the eggs to a stiff
froth, next beat in the sugar, and then tli3 yolk of the egg
and the seasoning. Serve immediately. This sauce is for
light puddings.




To every pound of flour allow one pound of butter, and
not quite one-half pint of water. Carefully weigh the flour
and butter, and havo the exact proportion; squeeze the but-
ter well, to extract the water from it, and afterwards wring
it in a clean cloth, that no moisture may remain. Sift the
flour; see that it is perfectly dry, and proceed in the follow-
ing' manner to make the paste, using a very clean paste-board
and rolling-pin. Supposing the quantity to be one pound
of flour, work the whole into a smooth paste, with not quite
one-half pint of water, using a knife to mix it with; the
proportion of this latter ingredient must be regulated by
the discretion of the cook ; if too much be added, the paste,
when baked, will bo tough. Roll it out until it is of an
equal thickness of about an inch; break four ounces of the
butter into small pieces; place these on the paste, sift over it
a little flour, fold it over, roll out again, and put another
four ounces of butter. Repeat the rolling and buttering
until the paste has been rolled out four times, or equal
quantities of flour and butter have been used. Do not
omit, every time the paste is rolled out, to dredge a little
flour over that and the rolling-pin, to prevent both from
sticking. Handle the paste as lightly as possible, and do
not press heavily upon it with the rolling-pin. The next
thing to be considered is the oven, as the baking of pastry
requires particular attention. Do not put it into the oven
until it is sufliciently hot to raise the paste; for the best-


prepared paste, if not properly baked, will be good for
nothing. Brushing the paste as often as rolled out, and
the pieces of butter placed thereon, with the white of an
egg, assists it to rise in leaves or flakes. As this is the great
beauty of puff-paste, it is as well to try this method.


One pound of flour, a little more for rolling-pin and
board, and half a pound of butter and half a pound of lard.
Cut the butter and lard through the flour (which should be
sifted), and mix with sufficient ice-water to roll easily.
Avoid kneading it, and use the hands as little as possible in


To every pound of flour allow five or six ounces of beef
suet, one-half pint of water. Free the suet from skin and
shreds; chop it extremely fine, and rub it well into the
flour; work the whole to a smooth paste with the above
proportion of water; roll it out, and it is ready for use.
This crust is quite rich enough for ordinary purposes; but
when a better one is desired, use from one-half to three-
quarters pound of suet to every pound of flour. Some
cooks, for rich crusts, pound the suet in a mortar, with a
small quantity of butter. It should then be laid on the
paste in small pieces, the same as for puff-crust, and will be
found exceedingly nice for hot tarts. Five ounces of suet
to every pound of flour will make a very good crust; and
even one-quarter pound will answer very well for children,
or where the crust is wanted very plain,


To ice pastry, which is the usual method adopted for fruit
tarts and sweet dishes of pastry, put the white of an egg


on a plate, and with the blade of a knife beat it to a stiff
froth. When ^he pastry is nearly baked, brush it over with
thi3, and sift over some pounded sugar; put it back into
the oven to set a glaze, and in a few minutes it will be done.
Great care should be taken that the paste does not catch or
burn in the oven, which it is very liable to do after the icing
is laid on,


To glaze pastry, which is the usual method adopted for
meat or raised pies, break an egg, separate the yolk from the
white, and beat the former for a short time. Then, w hen
the pastry is nearly baked, take it out of the oven, brush
it over with this beaten yolk of egg t and put it back in the
oven to set the glaze.


Take five or six pounds scraggy beef — a neck piece will
do — and put to boil in water enough to cover it; take off
the scum that rises when it reaches the boiling point, add
hot water from time to time until it is tender, then re-
move the lid from the pot, salt, let boil till almost dry,
turning the meat over occasionally in the liquor, take from the
fire, and let stand over night to get thoroughly cold; pick
bones, gristle, or stringy bits from the meat, chop very fine,
mincing at the same time three pounds of nice beef suet;
seed and cut four pounds raisins, wash and dry four pounds
currants, slice thin a pound of citron, chop fine four quarts
good cooking tart apples; put into a large pan together,
add two ounces cinnamon, one of cloves, one of ginger, four
nutmegs, the juice and grated rind of two lemons, one
tablespoon salt, one teaspoon pepper, and two pounds sugar.
Put in a porcelain kettle one quart boiled cider, or, better
still, one quart currant or grape-juice (canned when grapes


are turning from green to purple), one quart nice molassea
or syrup, also a good lump of butter; let it come to boiling
point, and pour over the ingredients in the pan after hav-
ing first mixed them well, then mix again thoroughly. Pack
in jars and put in a cool place, and, when cold, pour molas-
ses over the top an eighth of an inch in thickness, and
cover tightly. This will keep two months. For baking,
take some out of the jar; if not moist enough add a little
hot water, and strew a few whole raisins over each pie.
Instead of boiled beef, a beefs heart or roast meat may be
used; and a good proportion for a few pies is one- third
chopped meat and two-thirds apples, with a little suet,
raisins, spices, butter, and salt.


One egg t three or four large crackers, or six or eight
small ones, one-half cup of molasses, one-half cup sugar,
one-half cup vinegar, one-half cup strong tea, one rap
chopped raisins, a small piece butter, spice and salt.


Peel sour apples and stew until soft and not much water
is left in them, and rub through a colander. Beat three
eggs for each pie. Put in proportion of one cup butter
and one of sugar for three pies. Season with nutmeg.


Pare, slice, stew and sweeten ripe, tart and juicy apples,
mash and season with nutmeg (or stew lemon-peel with
them for flavor), fill crust and bake till done; spread over
the apple a thick nieringue made by whipping to froth
whites of three eggs for each pie, sweetening with three
tablespoons powdered sugar; flavor with vanilla, beat


until it will stand alone, and cover pie three-quarters of an
inch thick. Set back in a quick oven till well "set," and
eat cold. In their season substitute peaches for apples.


Stew green or ripe apples, when you have pared and
cored them. Mash to a smooth compote, sweeten to taste,
and, while hot, stir in a teaspoon butter for each pie. Sea-
son with nutmeg. When cool, fill your crust, and either
cross-bar the top with strips of paste, or bake without
cover. Eat cold, with powdered sugar strewed over it.


The juice and rind of one lemon, two eggs, eight heap-
ing tablespoonfuls of sugar, one small teacupful of milk,
one teaspocnful of corn starch. Mix the corn starch with a
little of the milk. Put the remainder on the fire, and when
boiling, stir in the corn starch. Boil one minute. Let this
cool, and add the yolks of the eggs, four heaping table-
spoonfuls of the sugar, and the grated rind and juice of the
lemon, all well beaten together. Have a deep pie-plate
lined with paste, and fill with this mixture. Bake slowly
half an hour. Beat the whites of the eggs to a stiff froth,
and gradually beat into them the remainder of the sugar.
Cover the pie with this, and brown slowly.


Make a custard of the yolks of three eggs with milk,
season to the taste; bake it in ordinary crust; put it in a
quick oven, that the crust may not be heavy, and as soon as
that is heated remove it to a place m the oven of a more
moderate heat, that the custard may bake slowly and not
curdle; when done, beat the whites to a froth; add sugar and


spread over the top, and return to the oven to brown
slightly; small pinch of salt added to a custard heightens
the flavor; a little soda in the crust prevents it from being
heavy. Very nice.


One-half pound grated cocoanut, three-quarters pound
of white sugar (powdered), six ounces of butter, five eggs,
the whites only, one glass of white wine, two tablespoon-
fuls rose-water, one tablespoonful of nutmeg. Cream the
butter and sugar, and when well-mixed, beat very light,
with the wine and rose-water. Add the cocoanut with as
little and as light beating as possible; finally, whip in the
stiffened whites of the eggs with a few skillful strokes, and
bake at once in open shells. Eat cold, with powdered
sugar sifted over them.


Mix well together the juice and grated rind of two lem-
ons, two cups of sugar, two eggs, and the crumbs of sponge
cake; beat it all together until smooth; put into twelve
patty-pans lined with puff-paste, and bake until the crust
is done.


Puff-paste, jam of any kind, the white of an egg y sifted

Roll the paste out thin ; put half of it on a baking-sheet
or tin, and spread equally over it apricot, greengage, or any
preserve that may be preferred. Lay over this preserve
another thin paste, press the edges together all round, and
mark the paste in lines with a knife on the surface, to show
where to cut it when baked. Bake from twenty minutes to
half an hour; and, a short time before being done, take the


pastry out of the oven, brush it over with the white of an
egg, sift over pounded sugar, and put it back in the oven
to color. When cold, cut it into strips; pile these on a dish
pyramidically, and serve. These strips, cut about two
inches long, piled in circular rows, and a plateful of flavored
whipped cream poured in the middle, make a very pretty


Line the dish with a good crust, and fill with ripe cher-
ries, regulating the quantity of sugar you scatter over them
by their sweetness. Cover and bake.

Eat cold, with white sugar sifted over the top.


Two teacups of boiled squash, three-fourths teacup of
brown sugar, three eggs, two tablespoons of molasses, one
tablespoon of melted butter, one tablespoon of ginger, one
teaspoon of cinnamon, two teacups of milk, a little salt.
Make two plate pies.


Pour a pint of cream upon a cup and a half powdered
sugar; let stand until the whites of three eggs have been
beaten to a stiff froth; add this to the cream, and beat up
thoroughly; grate a little nutmeg over the mixture and
bake in two pies without upper crusts.


Puff-paste, the white of an egg, pounded sugar.

Mode: Roll some good puff-paste out thin, and cut it
into two and a half inch squares; brush each square over
with the white of an egg, then fold down the corners, so
that they all meet in the middle of each piece of paste;



slightly press the two pieces together, brush them over with
the egg, sift over sugar, and bake in a nice quick oven for
about a quarter of an hour. "When they are done, make a
little hole in the middle of the paste, and fill it up with
apricot jam, marmalade, or red-currant jelly. Pile then-
high in the centre of a dish, on a napkin, and garnish with
the same preserve the tartlets are filled with.


Line a pie-tin with puff-paste, fill with pared peaches in
halves or quarters, well covered with sugar; put on up-
per crust and bake; or make as above without upper
crust, bake until done, remove from the oven, and cover
with a meringue made of the whites of two eggs, beaten to
a stiff froth with two tablespoons powdered sugar; return
to oven and brown slightly. Canned peaches may be used
instead of fresh, in the same way.


Roll out thin a nice puff-paste, cut out with a glass or
biscuit cutter, with a wine-glass or smaller cup cut out the
centre of two out of three of these, lay the rings thus
made on the third, and bake immediately; or shells may be
made by lining patty-pans with paste. If the paste is light,
the shell will be fine, and may be used for tarts or oyster
patties. Filled with jelly and covered with meringue (table-
spoon sugar to white of one egg) and browned in oven,
they are very nice to serve for tea.


One quart of stewed pumpkin, pressed through a sieve;
nine eggs, whites and yolks beaten separately; two scant
quarts of milk, one teaspoonful of mace, one teaspoonful
of cinnamon, and the same of nutmeg; one and a half cupg


of white sugar, or very light brown. Beat all well together,
and bake in crust without cover.


Three pounds of raisins, stone and chop them a little;
three pounds of currants, three pounds of sugar, three
pounds of suet chopped very fine, two ounces candied
lemon-peel, two ounces of candied orange-peel, six large
apples grated, one ounce of cinnamon, two nutmegs, the
juice of three lemons and the rinds grated, and half a pint
of brandy. Excellent




Beat the whites of eight eggs to a high froth, add gradu-
ally a pound of white sugar finely ground, beat quarter of a
pound of butter to a cream, add a teacup of sweet milk with
a small teaspoonful of powdered volatile salts or saleratua
dissolved in it; put the eggs to butter and milk, add as
much sifted wheat flour as will make it as thick as pound

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Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 11 of 21)