66. Macaroni Napolitaine.
Boil ½-lb. best quality macaroni (large) in plenty of
water, strain and place on a dish; take a
dessertspoonful of cornflour, mix thoroughly with a
little milk, add milk to make half a pint, boil until it
thickens, add half an ounce of grated cheese, a small
knob of butter, and a few tablespoonfuls of tomato
sauce or tomato conserve. The tomato sauce can
be made by slicing 4 tomatoes and cooking them in
a saucepan with a little batter and chopped onion.
Pass through a strainer. Pour the sauce over the
macaroni or serve in a sauce boat.
67. Macaroni à la Turque.
Boil ¼-lb. of macaroni until slightly tender, and add
½-lb. of grated breadcrumbs, 1 large onion
(grated), 2 large tablespoons of parsley, some grated
nutmeg, ½-pint milk, and 1 egg (beaten). Chop the
macaroni and mix all well together and steam in a
basin or in moulds for 1 or 1½ hours. Serve with
thin white sauce or brown gravy (poured over the
mould).
68. Macaroni Cutlets.
Boil ¼-lb. macaroni (Spaghetti) in water, not
making it too tender; chop slightly, add 6-ozs.
breadcrumbs, some chopped fried onions, a teaspoonful
of lemon thyme, and parsley, a couple of
tomatoes (fried in saucepan after onions), and 1 egg
to bind. Mix, roll in flour, shape into cutlets, fry
until crisp and brown. Serve with piquant or
tomato sauce.
69. Savoury Macaroni.
Boil some macaroni for half an hour, drain well and
add 1-oz. butter, 1 beaten egg, pepper and salt,
1 peeled and sliced tomato. Heat all thoroughly
together and serve.
70. Creamed Macaroni.
Break ¼-lb. macaroni into 1-inch pieces, drop them
into 2-qts. of boiling water, (salted), boil till
tender. Drain and place in a dish. At serving time
put into a pan a tablespoon of butter, when melted,
a tablespoon of flour, rub until well mixed, then add
½-pint of milk, stir until it bubbles; a little cayenne
to be added, then put in the macaroni and heat
thoroughly, and just at the last, stir in ¼-lb. of
grated cheese (not quite half ought to be Parmesan
and the rest a good fresh cheese).
71. Macaroni and Tomato Pudding.
Boil some macaroni and mix with it 3-ozs. of grated
cheese, 4 peeled and sliced tomatoes, a little
chopped parsley, and half a teacup of milk. Place
in a pie-dish and cover with a thick layer of fine
breadcrumbs and a few knobs of butter; season to
taste. Bake until nicely browned. The addition of
a grated onion is considered an improvement by
many persons.
72. How to Cook Rice.
First boil the water, then put the rice in, and keep
it on the boil for twelve minutes; if it wants to
boil over just lift the lid of saucepan to let the steam
escape. After boiling strain in a strainer, and steam
it when wanted for use.
To steam the boiled rice, put it in a colander and
stand the colander in a saucepan containing a little
boiling water, so that the colander and rice are clear
of the water, put saucepan on the hot plate, and the
steam from the water will dry and separate out each
grain of rice and make it flakey.
Savoury rice dishes can be made more rich in
proteid, and more tasty, by adding a few teaspoons
of Emprote.
73. Rice (Milanese).
(Specially recommended).
Boil 6-ozs. of unpolished rice in a double saucepan
until tender. Fry a chopped onion brown, then
add 2 peeled tomatoes and cook until soft, add this to
the rice with the yolks of 2 eggs, ½-teaspoonful of
salt, and 1½-ozs. of Parmesan or grated cheese.
Mix well together and serve with brown gravy.
This makes a most tasty and nutritious dish.
74. Rice alla Romana.
Boil 6-ozs. of unpolished rice with a clove of garlic.
Fry 4 peeled tomatoes in 1-oz. butter. Add this to
the rice with the yolk of 1 egg, ½-teaspoonful of salt,
and 1-oz. of Parmesan or grated cheese. Stir and
serve with tomato sauce, or garnish with baked
tomatoes. This dish is equally suitable for lunch,
dinner, or supper; it is a 'complete' type of food,
and it is much appreciated. The flavour can easily
be varied.
75. Savoury Rice.
Boil ¼-lb. of rice till quite soft, add a teaspoonful of
chopped parsley, a little grated lemon rind,
4-ozs. grated cheese, 1 tablespoonful of milk and a
little butter, mix well and put into scollop shells,
sprinkle over with breadcrumbs and bake for 20
minutes.
76. proteid Rice Cutlets.
Delicious rice cutlets can be made as follows:—Fry
2 grated onions brown, then add 2 tomatoes in
the same pan and cook till tender. Cook a large
cupful of rice in a double saucepan, turn it into a
basin, add the onions and tomatoes, a teaspoonful
of chopped parsley, 2-ozs. of breadcrumbs, 2-ozs. of
Emprote, and pepper and salt to taste. Mix well,
turn out on plates and smooth with a wet knife, cut
into fingers and fry crisp in egg and breadcrumbs.
Serve with tomato sauce or brown gravy.
77. Sicilian Rice.
Fry in 1-oz. butter, one good handful of chopped
parsley and one finely chopped onion, until the
latter is a pale brown colour; now add equal quantities
of boiled rice and nicely cooked cabbage or
sprouts (chopped), pepper and salt, and a small
teaspoonful of sugar. Mix all together and heat
thoroughly. Serve.
78. Curried Rice and Peas.
(An Indian Dish).
Cook some rice in a jar until nicely swollen, put it
in a saucepan, add one or two fried onions (and
some young carrots chopped fine if desired), some
vegetable stock, a dessertspoonful of Lazenby's
Mango chutney, and 1 or 2 teaspoonfuls of Stembridge's
curry paste, until the rice has a rich curry
flavour, to taste. Warm ½-pint of small French
green peas (use fresh ones in season) with sugar
and mint, pour them in the centre of the dish, place
the curried rice round them and garnish with small
fingers of pastry. Serve with fried potatoes and
cauliflower. This dish is easily made and very easy
of digestion.
79. Risi Piselli.
(A Popular Italian Dish).
Fry some finely chopped parsley and onion till the
latter is a light-brown colour. Have ready equal
quantities of cooked rice and young green peas,
boiled separately (let the rice be dry, well cooked,
and each grain separate), add these to the onions
and parsley, and stir well together in the pan.
Serve very hot.
80. Rice and Tomato Rissoles.
Fry 2 onions brown, then add 4 peeled tomatoes,
cook till tender, turn into a bowl and chop finely
with some parsley and thyme. At the same time
cook a small cupful of rice in a double pan. Mix
this with the onions, etc., with pepper and salt, and
2-ozs. of breadcrumbs. Mix well, then put on
plates, smooth over, and when quite cold cut into
rissoles, egg, then crumb and fry. Serve with a
rich brown gravy.
81. A Simple Omelette.
Take 2 eggs, 1 teaspoon chopped parsley, a little
chopped onion, pepper and salt. Beat the yolks
and whites separately and then add the other ingredients.
Heat some butter in a frying pan until
very hot, then pour in the mixture and keep putting
a knife round the outside to prevent the omelette
adhering, and to make the uncooked centre flow
towards the rim. When nicely set fold and serve
on a hot plate.
82. Omelette aux Tomates.
Take 3 eggs, ¼-pt. of milk, a teaspoonful chopped
parsley, and a taste of grated onion juice,
pepper and salt. Whisk all in a basin so as to mix
thoroughly. Heat 1-oz. of butter in a frying-pan,
then pour in the mixture and keep putting the knife
round the outside to prevent the omelette adhering,
and to make the uncooked centre flow towards the
rim. When nicely set, fold and serve on a hot dish,
either with tomato sauce, or garnished with baked
tomatoes.
83. Eggs Florentine.
Boil some spinach in water containing a pinch of
salt and soda, for about 10 minutes. Strain well,
rub through a sieve, and add a well-beaten egg.
Arrange in a fireproof dish, a thin layer in the centre
and a good ridge all round, and put into the oven
for about 10 minutes. Now poach a few eggs and
lay in the centre, and sprinkle some Parmesan cheese
over all, add some cheese sauce.
84. Eggs à la Crême.
Place a large tablespoonful of cream in each of
several small fireproof china baking or soufflé
dishes (about 3½-inches in diameter). Break an egg
in each one, and steam them in a frying pan in water
1 inch deep until well cooked. Some persons who
cannot digest lightly cooked eggs can safely take
them if quite hard.
85. Mayonnaise Eggs.
Boil the eggs hard, which takes about 15 minutes,
then put them in cold water; when cold, shell
them and cut a piece off the end of each so that
they will stand upright on the dish; pour thick
mayonnaise sauce over them and sprinkle with
chopped capers.
86. Eggs à l'Italienne.
Boil ¼-lb. of spaghetti in water, adding some tomato
purée or conserve, and spread it on a dish.
Poach 4 eggs and lay them on the spaghetti, sprinkle
finely chopped parsley over the eggs and decorate
the dish with fried croûtons.
87. Omelette aux Fines Herbes.
Melt 1-oz. of butter in a perfectly dry frying pan.
Beat the yolks of 3 eggs with some finely chopped
parsley and a pinch of garlic powder, pepper and salt.
When the butter boils pour in the egg and stir until
it commences to set. Then pour in the whites of the
eggs (previously beaten to a stiff froth). When
cooked fold the omelette and turn on to a very hot
dish. Cover at once and serve.
88. Scrambled Eggs and Tomatoes.
Peel 4 large tomatoes after dipping them in scalding
water, slice and stew them in a little butter for a
few minutes; beat 2 eggs, add them to the tomatoes,
and scramble them until the egg is cooked. Serve
on toast. Green peas may be used for this dish
instead of tomatoes.
89. Oeufs Farcie en Aspic.
Boil 4 eggs hard and remove the shells and take
out the yolks, beat them in a bowl, and then add
2 teaspoons of salad oil and a little chopped parsley
and thyme, a few breadcrumbs, pepper and salt,
mix all well and fill in each white half, even over with
a knife, and glaze. Serve with Salad and Mayonnaise
Sauce.
90. Spinach and Eggs.
Take 3 or 4-lbs. of spinach, boil it in plenty of water
with a pinch of soda and salt for 10 minutes,
press through a strainer, and then rub through a wire
sieve; place it in a saucepan with a small piece of
butter and a tablespoonful of milk, stir well whilst
being warmed up, and serve on buttered toast or
fried bread, garnish with fingers of pastry. Rub 2
hard boiled eggs through a sieve and spread on the
top. Decorate with the white of the eggs when
sliced.
91. Spinach à la Crême.
Prepare the spinach as described above, but instead
of adding butter and milk, add 2 or 3 tablespoons
of cream. Stir well and serve with fingers of
fried bread or pastry. Omit the garnishing of eggs.
92. Spinach Soufflé.
Cook some spinach (see recipe 90), pass it through
sieve and add 2 or 3 well beaten eggs and a
small amount of milk, with pepper and salt. Mix it
thoroughly, put it in well buttered soufflé dishes and
bake for 10 minutes. This makes a simple yet tasty
entrée.
93. Green Pea Soufflé.
Pass some cooked green peas through a sieve, add
pepper and salt, a teaspoonful of sugar, a very
little milk, and the yolks of 2 or 3 eggs, according to
quantity of peas. Beat the whites of eggs till a stiff
froth, add to the mixture and bake quickly in an oiled
soufflé dish or small cases.
94. Chestnut Soufflé.
Boil 1-lb of chestnuts until they are quite soft,
remove the skins and pass through a nut-mill,
moisten with ¼-pt. of milk and ½-oz. butter (melted),
add pepper and salt, the yolks of 3 eggs and lastly
the whites, beaten to a stiff froth. Pour into a
greased soufflé dish and bake quickly.
95. Lentil Soufflé.
Cook 2-ozs. of lentils in very little water (so that
when cooked the moisture is absorbed), add 1-oz.
of butter, pepper and salt, 1 tablespoonful of milk,
and the yolks of 3 eggs. Beat the whites to a stiff
froth and fold lightly into the mixture. Pour into
an oiled soufflé dish and bake quickly.
96. Asparagus Soufflé.
Take some asparagus (previously boiled) and rub it
through a sieve. Add 2 or 3 well beaten eggs
and a small quantity of milk, with pepper and salt.
Beat it well and put in buttered soufflé dishes and
bake for 10 minutes. This makes a tasty course for
a luncheon or dinner, and also a simple supper dish.
97. Cabbage Soufflé.
Take some well-cooked cabbage or Brussels sprouts,
pass through a sieve, add pepper and salt, a
little milk, and well beat in the yolks of 2 or 3 eggs.
Beat the whites to a stiff froth and stir lightly into
the mixture. Pour into the soufflé dish in which
has been melted a small piece of butter. Bake
quickly in a good oven.
98. Savoury Rissoles.
Equal quantities of mashed wholemeal bread and
boiled rice, add a little boiled onion minced fine,
some pepper, salt and butter. Mix, roll into shape,
or pass through a sausage machine, dredge with
flour, dip in batter, and fry crisp. A great variety
can be made by introducing lentils, macaroni or
haricots, with herbs, fried onions, breadcrumbs, etc.,
and an egg.
99. Kedgeree.
Two cups of boiled rice, 2 hard boiled eggs, 1-oz.
butter, 1 onion, 1-oz. sultanas, pepper and salt.
Fry the onion in the butter till brown, then add the
rice, eggs, and seasoning, mix well and serve very
hot.
100. Savoury Cheese Rissoles.
Put ½-pint of hot water and 2-ozs. butter in a saucepan
and bring to the boil, sift in slowly 5-ozs. of flour
and cook this mixture thoroughly until it will leave
the pan clean. Take it off the fire and add a little
cayenne, finely chopped parsley, 4-ozs. breadcrumbs,
2-ozs. grated cheese, and 1 egg beaten in separately.
When the mixture is quite cool, roll it into balls with
flour and fry them. Decorate the dish with parsley
and serve hot with a garnish of mashed potatoes.
A brown sauce is an improvement.
101. A Corsican Dish.
Take 1-lb. Brussels sprouts, and sauté them, 1-lb.
chestnuts, boil and peel them, and then fry in
butter. Pile in centre of dish and surround with the
sprouts. Decorate with croûtons and serve hot.
102. Brussels Sprouts Sauté.
Blanch the sprouts and drain well. Put into a wide
saucepan with some butter and seasoning.
Place on a hot fire and shake frequently for five
minutes. Serve hot.
103. Spinach Fritters.
Chop finely, or pass through a sieve, 1-lb. of cooked
spinach, season with salt and pepper and add the
yolk of 1 egg and sufficient breadcrumbs to make
the mixture stiff. Form into flat, round cakes, dip
into frying batter and cook in boiling fat. Serve
with a garnish of scrambled eggs.
104. Baked Stuffed Tomatoes.
Remove the centre from half a dozen tomatoes,
mince this and add some chopped parsley, ¼-lb.
grated nuts, 2-ozs. breadcrumbs, pepper and salt to
taste and one egg. Fill the tomatoes with this
mixture and bake for half an hour, first placing a
small piece of butter on each tomato.
105. A Breakfast Dish.
Take some large tomatoes, cut them in halves and
scoop out the inside. Break some eggs and
put each in a cup, and slide one egg into each half
tomato. Put a little chopped parsley on each, and
bake in the oven until the white of the egg is set.
Serve on rounds of toast.
106. Vegetable Marrow Stuffed.
Grate some nuts, add the same quantity of breadcrumbs,
season, bind with one egg. Take a
small marrow, cut in halves, scoop out the seeds,
put in the stuffing, place it in a cloth upright in a
saucepan with water, and steam for one hour.
107. Tomatoes au Gratin.
Take some large tomatoes, cut in halves, take
out the pulp. Make a stuffing of nut-meat, or
of grated nuts, bind with one egg, and fill up the
tomatoes. Sprinkle a little grated cheese and breadcrumbs
and a dab of butter on each tomato round.
Place in a tin, and bake in the oven for twenty
minutes, and serve on croûtons.
108. Brussels Sprouts à la Simone.
(An Italian dish)
Wash and boil the sprouts in the usual way, drain
dry, and put them in a hot dish. Have ready
a sauce made with 2-ozs. of butter, 2 tablespoonfuls
of flour, add ½ a pint of stock and stir till it boils;
just before serving add a good sprinkling of pepper
and the juice of half a lemon; pour the sauce over
the sprouts and serve.
109. Potato Purée.
Boil some large potatoes until soft, strain off the
water, and dry them, mash with a silver fork,
mix in a little salt and pepper, some butter and a
cupful of hot milk, beat well until the mixture is
quite smooth and creamy. Serve very hot.
110. Onions à la Mode Francaise.
Take some Spanish onions, peel them, and make a
hole in the centre, and put in each onion a small
piece of butter and one lump of sugar. Add a little
pepper and salt, and simmer in a covered stewpan
for 2 hours. The onions should then be cooked, and
surrounded with a rich gravy of their own.
111. Escalloped Potatoes.
Mix a pint and a half of cold potatoes cut in cubes
and seasoned with salt, and a pint of cream
sauce. Put the mixture in shallow baking dish,
cover with grated breadcrumbs, and dot with butter.
Bake half an hour in moderate oven.
112. Baked Vegetable Marrow.
Mix together ½-oz. of butter with 5-ozs. breadcrumbs,
rubbing it well in. Add a fried onion,
some parsley and thyme, some sage and some lemon
rind, and bind with an egg. Scoop out the marrow,
and place the stuffing in quite dry; then steam in a
cloth. Dress with brown gravy and fried breadcrumbs,
and place for a few minutes in a hot oven.
113. Milanese Croquettes.
Pass 2 hard boiled eggs through a sieve, then mix
with 3 or 4-ozs. of cold mashed potatoes. Add
pepper and salt to taste, and nutmeg. Form into
little rolls and dip into egg and breadcrumbs, then
fry crisp.
114. Green Lentil Cutlets.
Slice and fry till brown 1 large onion, then add
½-pint of green lentils (well washed), and cover
with water or stock, bring to the boil, and simmer
gently till quite tender. Rub through a sieve to
keep back the skins; add 2-ozs. of breadcrumbs,
1-oz. mashed potatoes, a little chopped parsley and
some mushroom ketchup, salt and pepper to taste.
Make into cutlet shapes, roll in flour, or egg and
breadcrumbs, and fry crisp. Serve with brown
gravy.
115. Chestnut and Mushroom Pudding.
Line a pudding basin with good short pastry, then
fill it with layers of white haricots (skinned and
steamed till nearly tender), fried onion, tapioca,
(previously soaked for 1 or 2 hours in cold water),
finely chopped parsley, fried mushrooms, and some
chestnuts (skinned and boiled till nearly tender), also
a sprinkling of salt and pepper between the layers.
Pour over all some nicely seasoned mushroom gravy;
cover with pastry, tie a floured cloth over it, and
steam for 3 hours.
116. Savoury Golden Marbles.
Take nearly ½-pt. of white haricot beans, cooked
and pulped through a sieve, and add 2-ozs. of
breadcrumbs, 2-ozs. of mashed potatoes, a small
onion finely minced, and pepper and salt to taste.
Add 1 beaten egg. Mix thoroughly, and form into
marbles. Coat with the remainder of the egg, toss
in fine breadcrumbs, and fry crisp and light brown.
117. Potato Croquettes.
Boil 2-lbs. of potatoes, well dry them, mash
thoroughly with ½-oz. butter and 1 beaten egg.
Lay on a dish until cold. Shape into balls, dip in
egg and breadcrumbs, and fry crisp.
118. Curried Lentils.
Stew some green lentils in vegetable stock, and when
quite soft stir in a teaspoonful of Stembridge's
curry paste, a fried onion, a chopped apple, and some
chutney. Mix it well. Serve with a border of boiled
rice, and fingers of pastry or fried bread, and some
chipped potatoes.
119. Yorkshire Savoury Pudding.
Take 3 eggs, 5 tablespoons of flour, 1 pint of milk,
1 large onion, pepper and salt to taste. Beat
the whites of the eggs to a stiff froth, mix the yolks
with the milk, flour and condiments, lightly mix in
the whites and pour into one or two well greased
pudding tins which should have been made hot.
Bake 20 minutes. The pudding should not be more
than three-eighths of an inch in thickness, and should
be of a nice brown colour.
120. Cauliflower (au Gratin).
Boil 1 or 2 cauliflowers (after removing leaves) until
tender. Strain off the water and place on a dish.
Cover with grated cheese, some white sauce
and some fried breadcrumbs. Add some knobs
of butter and bake until a nice brown. This dish
is very savoury, and is useful for supper or as a
separate course for dinner.
121. Curried Cauliflower.
Wash a nice fresh cauliflower carefully, then boil it
in salted water until it is quite tender, be
careful that it does not break, drain it well from the
water, place it in a hot dish, arrange it in a neat
compact shape, pressing it gently together with a
nice clean cloth, pour over some curry sauce and
serve with or without a rice border.
122. Grilled Tomatoes.
Halve some ripe tomatoes, place them in a frying
pan with a teacupful of water, put a small piece
of butter on each piece. Cook them until tender.
Serve on toast. Poached eggs or mushrooms are a
nice addition to this dish.
123. Neapolitan Sausages.
Soak 2 tablespoons of tapioca for 1 hour or more,
then add ½-lb. of breadcrumbs, 1 hard boiled
egg, 2 tablespoons of olive oil, 1 teaspoonful chopped
parsley, and a little thyme, and pepper and salt to
taste. Mix well with half a raw egg. Make into
sausage shape, roll in egg, then in breadcrumbs,
and fry crisp, or bake in a tin with a little butter in a
sharp oven. Serve with brown gravy and apple sauce.
124. Lentil Pudding.
Stew some green lentils until soft; stir in some
of Stembridge's curry paste and add chutney to
taste. Season with salt and butter, cover with
mashed potatoes and bake.
125. Savoury Rice Pudding.
Put 1 teacupful of rice in a medium sized pie dish,
and fill it with milk; chop finely or grate 4 small
onions, beat 1 egg, mix altogether, add a tablespoonful
of chopped parsley and a little salt; bake
in a slow oven. After 20 minutes, stir the pudding
thoroughly, adding a small piece of butter, and a
little more milk if necessary.
126. Croûtes a la Valencia.
Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh
butter, 1 teaspoonful olive oil, salt and pepper,
8 small rounds of fried bread. Blanch the almonds
and fry them slowly in the oil till a golden brown,
place on kitchen paper and sprinkle with salt. Allow
these to get cold. Drain the rest of the nuts, and
pound them in a mortar till quite fine, add the egg
and butter, and season well. Pound all together till
quite smooth, then pile up on the rounds of bread,
and arrange 3 of the salted almonds on each.
127. Frittamix Rissoles.
Take ½-lb. of frittamix (Mapleton's), 2-ozs. of fine
stale breadcrumbs and 1-oz. of butter. Mix
all together with some boiling water and make
into rissoles or sausages, egg and breadcrumb them
and fry crisp in boiling Nutter.
128. Marmite Toast.
(A good breakfast dish).
Spread some Marmite on rounds of white bread,
fry till they are crisp, and serve with scrambled
eggs piled on each round, or piled in a dish with
fried eggs.
129. Salted Almonds.
Heat a dessertspoonful of butter in a frying pan
till it smokes, place some blanched almonds in
it, sprinkle lightly with salt and pepper, or red
pepper if liked, shake the pan till the almonds are
slightly brown, place on paper to drain, and serve.
130. Chestnut Stew.
Take 1-lb. chestnuts, 1½-ozs. oil or butter, 1 tablespoonful
flour, 1 pt. milk, 1 yolk of egg, 1 tablespoonful
of chopped parsley. Add pepper and salt.
Boil the chestnuts for ¼-hour, then place in hot oven
for 5 minutes, when the skins will be easy to remove.
Put the oil into a saucepan and in it fry the chestnuts
for a few minutes, stir in 1 tablespoonful of
flour, add the milk gradually with pepper and salt,
and let the whole simmer gently for half an hour.
Just before serving, add the parsley chopped fine.
The yolk of an egg may also be added to give
greater richness, but in this case do not let it boil
again. This dish is both nutritious and tasty.
