Mrs. Mill.

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mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt.
Unless very dirty, it is best not to wash them, as that somewhat spoils the
flavour. Pare and put a layer in pie-dish, along with slices of tomato,
pared and free from seeds. Put a little bit of butter on each, dust with
salt and pepper, and repeat till the dish is heaped up. Cover with a good,
rough puff paste, and bake till the paste is ready, about an hour. No water
should be put in, but the trimmings of the mushrooms and tomatoes should be
stewed in a little water, and this gravy may be added with a funnel after
the pie is ready.


Mushroom and Tomato Patties.

For these we require some richer puff paste. Prepare and trim a small
quantity of tomatoes and mushrooms. Cut rather small and cook gently, with
a little butter and seasoning, for 10 or 15 minutes. Allow most of the
moisture to evaporate in cooking, as this is much better than mixing in
flour to absorb it. When the pastry cases are baked, fill in with the
mixture. Good either hot or cold. If baked in patty pans, the mixture
should be cold before using. Line in the tins with puff paste, half fill,
brush edges with egg or water, lay on another round of paste, press edges
together and bake.


Vol-au-Vent.

A delicious vol-au-vent is made with exactly the same filling as above.


Mushroom Pie.

Put on stewpan with a piece of "Nutter" or other good vegetable fat. Cut up
one large Spanish onion very small, add to fat and brown nicely. Cover with
water and stew along with the contents of a tin or bottle of white French
mushrooms (including the liquid), also pepper and salt to taste. Stew till
the mushrooms are tender, then take out and chop. Dish along with other
contents of saucepan, and when cool add a cup of brown bread crumbs, and one
beaten egg. Cover with puff paste or short crust and bake. Serve with
brown sauce.


Shepherd's Pie.

Mushrooms same as for mushroom pie, but covered with nicely mashed potatoes,
adding pepper and salt to the latter. Beat well and cover, stroke with a
fork, and brown in the oven.




BREAKFAST DISHES - Porridge.


"The halesome parritch, chief o' Scotia's food."


In these days of tea and white bread it is to be feared that the "halesome
parritch" is now very far removed from the honoured place of chief, and it
must be more than a coincidence which connects the physical degeneracy of
the Scottish working people with the supplanting of the porridge-pot by the
tea-pot. Even in rural districts there is a great change in the daily fare,
and there too anaemia, dyspepsia, and a host of other ills, quite unknown to
older generations, are only too common. Certainly many people have given up
porridge because they found it did not suit them - too heavy, heating,
&c. - but we must remember that all compounds of oatmeal and water are not
porridge, and the fault may lie in its preparation. It is a pity that any
one, especially children and growing youths, should be deprived of such
valuable nutriment as that supplied by oatmeal, and before giving it up, it
should be tried steamed and super-cooked. It is only by steaming that one
can have the oatmeal thoroughly cooked and dextrinised, while of a good firm
"chewable" consistency, and not only are sloppy foods indigestible, but they
give a feeling of satiety in eating, followed later by that of emptiness and
craving for food. The custom, too, of taking tea and other foods after
porridge is generally harmful.

Now for the method by which many, who have long foresworn porridge, have
become able again to relish it, and benefit by it. Make porridge in usual
way, that is, have fast boiling water, and into that sprinkle the oatmeal
smoothly, putting about _twice_ as much oatmeal in proportion to the
water as is usual. Boil up for a few minutes, add salt to taste, and turn
into a pudding bowl or steamer. Cover closely and put in large pot with
about one inch water or in a steam cooker and steam for five to twelve
hours. Eat with stewed prunes, figs, &c., or with butter or nut
butter - almond cream butter is both delicious and wholesome. A mixture of
wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better
than oatmeal alone. I heard recently of a hopeless dyspeptic who recovered
health on a diet composed almost entirely of porridge made of three-parts
whole wheatmeal to one of oatmeal. I may add that one must be careful to
take a much smaller quantity of this firm, super-cooked porridge, as it
contains so much more nutriment in proportion to its bulk.

Porridge made with Scotch Rolled Oats also will be found easier of
digestion by some than ordinary oatmeal porridge. This also is best steamed
and super-cooked.

* * * * *

Health Foods.

Granose. The Ideal "Staff of Life."

A kernel of wheat is acknowledged to constitute a perfect food, and
Granose consists of the entire kernels of choice wheat, prepared by
unique processes, so as to afford the most digestible food ever prepared.

Granose is equally beneficial from infancy to old age, in good or ill
health. It is a royal dainty, and should take a prominent place on every
table.

Granose Flakes, 7-1/2d. per packet.
Granose Biscuits, 7-1/2d. "

Protose. The Standard Nut Meat.

Palatable to the taste, resembling chicken in fibre and flavour, but
perfectly free from the tissue poisons that abound in animal flesh.

"Chemically it presents the composition of animal tissue, beef or
mutton." - _Lancet_.

Protose is prepared from the best grains and nuts, and is perfectly
cooked. It tastes good, promotes health and vigour, and imparts great
staying power.

Price: - 1/2 lb. tin, 8d.; 1 lb., 1/-; 1-1/2 lb., 1/4

Bromose. The Rapid Flesh-Former.

A combination of predigested nuts and cereals. No better
food for consumptives, the "the too-thin," and all who
desire the best physical condition.

30 Tablets in box, 1/6

_Full List of our Health Foods sent post free on application._

For One Shilling we will send you Samples of 12 of our Health Foods,
and Cookery Book.

The International Health Association, Ltd.,

Stanborough Park, Watford, Herts.

* * * * *

The name Plasmon distinguishes our preparations of milk-albumen from all
other foods.

One Pound of PLASMON contains the entire nourishment of 30 pints of fresh
milk.

Most foods are deficient in proteid, which is required to support life.

PLASMON should be added to all foods because it supplies this element.

Foods mixed with PLASMON are therefore more nourishing than any others.

OF ALL GROCERS, CHEMISTS, AND STORES.

* * * * *

FOR HEALTH, STRENGTH, AND ENERGY

[Illustration]

Doctors counsel the regular use of

Shredded Wheat

"Biscuit" and Triscuit

[Illustration]

Because they are ALL-NOURISHING, NATURAL FOODS.

Made in the wonderful Laboratory of the Natural Food Co., Niagara Falls,
N.Y., U.S.A.

SHREDDED WHEAT products give greater surface for the action of the
digestive fluids than that given by any other food.

This ensures Perfect Digestion and Freedom from Constipation.

SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis
for Sweets. "Triscuit" (with butter, preserves, cheese, &c.) for
any meal. The best basis for Savouries and Sandwiches.

_Send 1d. stamp for Sample and Illustrated Cook-Book._

SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP,
E.C.

* * * * *



BREAKFAST SAVOURIES.

Most of the rissoles, toasts, &c., given in the earlier part of the book are
suited for breakfast dishes, but we may add a few more.


Savoury Omelets.

Separate the whites from the yolks of 3 eggs, or one for each person; beat
up the yolks, and add some grated onion, pepper and salt. Beat the whites
till very stiff and mix or rather fold in very lightly. Make a small piece
of butter very hot in small frying pan, pour in one-third of the mixture,
shake over gentle heat till set, easing it round the edges with a knife,
fold over and put on very hot napkin. Repeat till all are done and serve
very hot. A little hot lemon juice may be squeezed over, or a spoonful of
mushroom ketchup will give a nice relish.


Cheese Omelet

is made by mixing in grated cheese - a dessert spoonful for each egg. The
onion may be omitted if preferred without. A pinch cayenne and a little
made mustard go well with cheese.


Savoury Pancakes.

Take much the same ingredients as above, but beat yolks and whites together,
and add one tablespoonful milk, and a level dessert spoonful flour for each
egg. Mix all together some time before using. Make a bit of butter hot in
very small frying pan, pour in enough batter to just cover, and cook very
gently till set, and brown on the under side. Turn and brown on the other
side, or hold in front of hot fire or under the gas grill. Roll up and
serve very hot. Ketchup and water, or diluted extract, may be used instead
of the milk, and some finely minced parsley or pinch herbs is an
improvement.

These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c.
Cook very lightly and either stir into the mixture before frying, or spread
on the top after it is cooked, and fold or roll up. A mixture of tomatoes
and mushrooms is especially good.


Mushroom Cutlets.

Remove stalks and skins from 1/2 lb. flap mushrooms. Clean, chop up, and
stew gently in a little butter. Melt 1 oz. butter in another saucepan,
stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or
extract. When smooth add the mushrooms and seasonings. Stir till smooth
and thick, and turn out on flat dish to cool. Shape into cutlets, egg,
crumb, and fry.

Asparagus, celery, artichokes, and many other vegetables may be used in the
composition of omelets, fritters, cutlets, &c.

If for an omelet, only a very small quantity must be used. One
tablespoonful of any of the finer cooked vegetables is enough in proportion
to two eggs. When a more substantial dish is wanted, it should take the
shape of cutlets or fritters.


Bread Fritters.

Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling
milk. Allow to stand for some time, then add seasoning to taste - grated
onion, parsley, ketchup, extract, &c. - and 2 beaten eggs, reserving a little
of the white for brushing. Mix and pour into buttered baking tin. Cover
and bake in good oven till set - about 1 hour. When cold, cut into nice
shapes, brush over with egg, toss in fine crumbs and fry. This may also be
served simply baked. In that case, put some bits of butter on top, and bake
a nice brown without cover.

Eggs

are, of course, invaluable in many ways besides the more familiar boiled,
poached, and scrambled.


Buttered Eggs.

Break number of eggs required in a bowl, melt a nut of butter to each egg in
saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle
heat till set. About 2 minutes should do. Serve on toast or bread cutlets.


Tomato Eggs.

Have a quantity of tomato pulp made hot in frying pan, and slip in as many
eggs as required, gently, so as not to scatter. Allow to poach for about 3
minutes or till the whites are just set. Serve on toast or shredded wheat
biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a
flat dish, in the oven till set. Serve on same dish, garnished with sippets
of toast or toasted triscuits.


Egg Cutlets (Mrs G. D.)

There are many different recipes for these, but the following is an
especially good one, for which I am indebted to an Edinburgh friend. Chop
very small two firmly boiled eggs, and 2 tablespoonfuls bread crumbs and the
same of grated cheese with a pinch of curry powder, pepper, and grated
nutmeg. Mix with the yolk of a raw egg. Shape into cutlets, brush over
with the white of the egg beaten up a little, toss in fine crumbs, and fry a
nice brown. Garnish with fried parsley.


Inverness Eggs.

Boil hard the number of eggs required, remove the shells, and rub each with
a little flour. Take a quantity of any of the varieties of sausage meat,
for which recipes are given, or a forcemeat, or quenelle mixture will do,
add some finely minced parsley, any other seasoning required, and a beaten
egg to bind. Mix thoroughly, flour the hands and coat each egg with the
mixture, rather less than 1/4 inch thick, and evenly, so that the shape is
retained, flour lightly and fry a nice brown. Cut in halves, and serve,
round ends up, with tomato sauce.


Toasts

of various kinds come in nicely for breakfast. They can be of ordinary
toast, fried bread, or shredded wheat biscuits. The latter are particularly
dainty, and may be prepared thus: - Put in buttered baking tin, with plenty
of butter on top of each, and place in brisk oven till crisp and
brown - about 10 minutes. Pile high with following mixture: - In an enamel
frying pan put a teaspoonful butter, and two tablespoonfuls diluted extract
or ketchup and water for each egg. When nearly boiling, break in the eggs
and stir gently round over a very moderate heat till just set. Season to
taste. A little of the sauce made hot might be first poured over the toast
or biscuits.


Bread Cutlets.

Have a number of neat pieces of bread about 1/2 inch thick. Dip in milk,
gravy, tomato juice, &c., and drain. Do not soak. Brush over with egg or
dip in batter, and fry. Serve as they are or with some savoury mince,
tomatoes, &c.


Stuffed Tomatoes.

Have number of tomatoes required, equal in size but not too large. With a
sharp knife take off a small slice from the stalk end. Scoop out a little
of the centre part, mix this with some forcemeat, or sausage mixture, beaten
egg, &c., and fill in the cavity. Put some butter on the top and bake. A
few chopped mushrooms with crumbs, egg, &c., make a delicious filling.


Cheese Fritters.

Mix 2 tablespoonfuls flour with 1/2 teacupful milk, 2 ozs. grated cheese,
teaspoonful made mustard, and the whites of 2 eggs stiffly beaten. Mix
well, and drop by small spoonfuls into hot fat. Fry a nice brown and serve
very hot.

One might go on indefinitely to detail breakfast dishes, but that is quite
unnecessary. It is a good thing, however, to have some simple,
easily-prepared food as a regular stand-by from day to day, just as porridge
is in some households, and bacon and eggs in others. Variety is very good
so far, but we are in danger of making a fetish of changes and variations.
Most of you know the story of the Scotch rustic who was quizzed by an
English tourist, who surprised him at his mid-day meal of brose. The
tourist asked him what he had for breakfast and supper respectively, and on
getting each time the laconic answer "brose," he burst out in amaze: "And do
you never tire of brose!" Whereupon the still more astonished rustic
rejoined "Wha wad tire o' their meat!" "Meat" to this happy youth was
summed up in brose, and to go without was to go unfed.

Well, I am afraid the most Spartan _hausfrau_ among us will scarcely
attain to such an ideal of simplicity, but we might do well to have one
staple dish, either in plane of, or along with porridge. For this purpose I
know of nothing better than


Shredded Wheat Biscuits.

These have been referred to several times already in various savoury
recipes, and, indeed, the ways in which they may be used are practically
unlimited. For a


Standard Breakfast Dish,

especially in these days of "domestic" difficulty, they are exceedingly
useful. For some years now we have bought them through our grocer by the
case of 50 boxes - which, of course, brings them in much cheaper than buying
these boxes singly - and use them week in, week out, for the family
breakfast. Most people are familiar with the appearance of these, but any
who have not yet sampled them should lose no time in doing so. Fortunately,
they can now be had of all good grocers. When some of us began to use them
first we had no end of bother sending away for them to special depots.

To prepare: - Have a flat tin or ashet large enough to hold the biscuits side
by side. Spread the tin liberally with butter, lay in the biscuits, put
more butter on the top of each, and toast till nicely crisp and brown in
good oven, or under the gas grill. If the latter, turn to toast the under
side. Be very careful not to burn. If toasted on an ashet serve on same
dish. One can now have fire-proof ware which is not unsightly. There is a
very artistic white fire-proof ware which is specially suitable for using in
this way, so that besides the saving of trouble, one can have the food hot
and crisp from the oven - a rather difficult, or at least uncertain
consummation if there is much shifting from one dish to another. These


"Shredders,"

as we familiarly dub them, are most toothsome served quite simply as above,
but they may be acceptably varied with sundry relishes. A very good way is
to have a little gravy prepared by diluting half a teaspoonful "Marmite" or
a teaspoonful "Carnos" in a half teacup _boiling_ water. Pour a very
little over each biscuit, and serve on very hot plates. Prepared thus they
may serve as toast for scrambled eggs or any savoury mixture. For


Tomato "Shredders"

fry the necessary quantity of tomatoes, free from skin and seeds, in a
little butter, with seasoning of grated onion, pepper, and salt. A little
"Marmite" or "Carnos" is a great improvement.




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Online LibraryMrs. MillReform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century → online text (page 5 of 12)