* Total Cost--51/2 d.
Cut up some cold boiled mutton into small pieces and lay them in a salad bowl. Mince up the celery and capers and strew over it, then pour over the dressing. Slice up the cold carrots and lay them on top; garnish with the chopped parsley, and serve.
CALF"S FOOT SALAD
Calves" feet that have been boiled down for jelly make a good salad.
They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat pieces and put into a salad bowl. Pour over a salad dressing or just oil and vinegar; shred over it a nice white lettuce, and garnish with sliced beetroot.
REMOULADE SALAD DRESSING
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon; add the oil gradually, using about one gill to every two yolks. A little French mustard and vinegar may be added before using.
SOUP MEAT SALAD
The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces and lay in a salad bowl. Pour over it some remoulade sauce and shred on top some nice white lettuce leaves; it may be garnished with beetroot or hard boiled eggs.
LAMB SALAD
* Cold Roast Lamb *
* 2 Lettuces--1d.
* 1 Tomato--1/2d.
* 12 Capers--1/2d.
* 2 Eggs--2d.
* Remoulade Dressing--3d.
* Total Cost--7d.
Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.
CHAPTER XXII.
FIFTY RECIPES FOR SWEETS
APPLE AND TAPIOCA
* 6 Apples--3d.
* 1 1/2 oz. Tapioca--1/2d.
* 1/2 Lemon--1/2d.
* 2 oz. Sugar *
* 1 1/4 pints Water *
* A few drops of Cochineal--1/2d.
* Total Cost--41/2 d.
* Time--Half an Hour *
Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a gla.s.s dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve.
SHORT PASTRY--No. 1
* 1 lb. Flour *
* 6 or 8 oz. Dripping *
* 1 gill Water *
* Total Cost--2d.
Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.
SHORT PASTRY--No. 2
* 1 lb. Flour--2d.
* 8 oz. b.u.t.ter *
* 1 gill Water *
* Juice of Half a Lemon--6d.
* Total Cost--8d.
Sift the flour into a basin, rub the b.u.t.ter lightly in, until it is fine as bread crumbs; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way; this is much lighter of digestion than a b.u.t.ter crust, and should always be given to anyone suffering from a weak digestion.
FLAKY CRUST
* 1 lb. Flour--2d.