APPLE AND ONION PIE.
6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little b.u.t.ter, pepper and salt to taste, some paste for a short crust. Peel and cut up the apples and onion, stew gently with a little water. When nearly tender, season and add the b.u.t.ter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour.
MACARONI PUDDING.
2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste.
Boil the macaroni in water until tender. Cut into little pieces and place in a little pie-dish; beat the milk, add the egg, well beaten, carefully with it, add sugar and flavouring, pour the custard over the macaroni, and bake until set. Serve with stewed fruit.
No. 20.
b.u.t.tER BEAN SOUP.
2 oz. of b.u.t.ter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. b.u.t.ter. Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the b.u.t.ter, boil up the soup, and serve.
SAUSAGES.
1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped fine, 1/2 saltspoonful of herbs, 1/2 oz. b.u.t.ter, seasoning to taste.
Oil the b.u.t.ter and mix it with the breadcrumbs, egg, onion, herbs, and seasoning. Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-b.u.t.ter.
ROLLED WHEAT PUDDING.
1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.
No. 21.
FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, 3/4 pint of water, a little milk, pepper and salt to taste.
Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add 1/2 gill of milk, and serve.
VEGETABLE PIE.
1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped up, 1 tomato, 1/2 oz. b.u.t.ter, pepper and salt, some paste for crust.
Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the b.u.t.ter; place the vegetables in a small pie-dish, cover with paste, and bake 1/2 hour or until golden brown.
CHOCOLATE PUDDING.
1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.
No. 22.
SORREL SOUP.
1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little b.u.t.ter, pepper and salt, 1/2 pint water, 1 gill milk.
Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, b.u.t.ter, and seasoning. Simmer gently for 10 minutes, and serve.
SAVOURY BATTER.
2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, 1/2 small grated onion, 1/4 oz. b.u.t.ter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a b.u.t.tered pie-dish, and bake the batter 1/2 hour.
STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. _Custard_: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.
No. 23.
GREEN PEA SOUP.
1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a little b.u.t.ter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in 1/2 pint of water until quite tender. Add the b.u.t.ter and seasoning, thicken the soup with the meal (which should be smoothed with the milk), and boil the soup for a minute or two before serving.
MUSHROOM TARTLETS.
1/4 lb. mushrooms, 1/2 oz. b.u.t.ter, pepper and salt, 1/2 oz.
vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the b.u.t.ter, after having dried them and cut into pieces.
When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.
EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled b.u.t.ter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small b.u.t.tered basin, cover and steam for 1 hour. Serve with sweet sauce.
No. 24.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of b.u.t.ter, a little milk. Stew the mushrooms and onions together in the b.u.t.ter until well cooked, add 1/2 pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.