480 



THE GARDEN AND FIELD. 



March, 1914 



Xried Recipes 



— Fish Pudding. — 



Line a basin with some pastry; cut 

 the fish into convenient sized pieces, and 

 dredge with salt, pepper, flour, and a 

 few minced savoury herbs. Put the fish 

 in the basin with the forcemeat balls and 

 some pieces of fat bacon; add some fish 

 stock which has been thickened with 

 butter and flour. The trimmings of the 

 fish may be utilised for the stock. Fill 

 the basin completely, cover with crust, 

 tie in a cloth, and boil for two hours. 



— Vermicelli and Apple Pudding. — 



Boil a quart of milk with a strip of 

 lemon peel, add four ounces of vermi- 

 celli, and simmer for half an hour. 

 When cool sweeten with four or five 

 ounces of sugar, and beat in two eggs. 

 Pare and core some apples, and put a bit 

 of grated lemon peel in the centre of 

 each to flavour it. Put some of the ver- 

 micelli in a piedish, lay in the apples, 

 cover with the rest of the vermicelli, 

 and bake in a very moderate oven till 

 the apples are quite soft. This is a nice 

 pudding either hot or cold, but in sum- 

 mer it is generally preferred when 

 served cold. 



— Stone Cream. — 



A pint of cornflour blancmange, two 

 sponge cakes, jam, lemon juice, almonds. 

 Mix two ounces of cornflour smoothly 

 with a little cold milk. Boil a pint of 

 milk with an ounce of sugar, pour it on 

 the cornflour, stir well till it thickens, 

 boil for five minutes ; when somewhat 

 cool flavour with a few drops of vanilla. 

 Crumble the sponge cakes, put them in 

 a glass dish, spread with a layer of jam, 

 grate the rind of a lemon and squeeze 

 the juice over them. Pour the blanc- 

 mange over while still warm. Let it 

 stand till cold and set. Decorate with 

 blanched almonds cut in strips. 



— Marrow on Toast. — 

 Break up two boiled marrow bones 



and scoop out the marrow. Make some 

 small squares of toast; butter these, 

 cover with the marrow, and sprinkle 

 over with finely chopped parsley, pepper, 

 and salt, and a few drops of lemon juice. 

 Serve very hot. 



— Plum Gateau. — 



Soak an ounce of gelatine in half a 

 pint of water. Remove the stalks and 

 stones from a pound or so of plums. 

 Boil a quarter of a pound of lump sugar 

 in half a pint of water for ten minutes. 

 Add the gelatine to this syrup, also the 

 plums, and a few of the blanched ker- 



nels. Pour into a border shape which 

 has been previously rinsed with cold 

 water. Turn out when set, and serve 

 with whipped cream in the centre, 



— Devilled Sardines. — 



Drain the sardines from oil, and bone 

 a sufficient number. Make some hot but- 

 tered toast, cut it into fingers, and 

 place a boned sardine on each. Sprinkle 

 with cayenne, and put in the oven for 

 a minute or two. Serve when quite hot. 



— Chocolate Shape. — 



Two ounces of gelatine, six ounces of 

 chocolate, quarter of a pound of castor 

 sugar, a pint and a half of milk, four 

 eggs, threepennyworth of cream, fla- 

 vouring of vanilla. Soak the gelatine in 

 cold water, putting sufficient water to 

 cover it completely. Put the milk, cho- 

 colate, and sugar in an enamelled sauce- 

 pan over the fire till the mixture 

 thickens, but do not allow it to boil. 

 Beat up the eggs thoroughly, strain them 

 into the chocolate ; add the dissolved gela- 

 tine, cream, and a teaspoonful of vanilla 

 flavouring. When cool pour into a mould 

 to set. Serve with whipped cream, 

 sweetened to taste, and coloured pale 

 pink with cochineal. 



— Plum Tart. — 



Stalk and stone a pound and a half of 

 plums ; heap them in a piedish with 

 plenty of sugar. For the pastry, put 

 three-quarters of a pound of flour in a 

 basin, with a pinch of salt, half a tea- 

 spoonful each of castor sugar and of 

 baking powder; mix well, and make into 

 a stiff paste with the white of an egg 

 whisked to a froth and a little water. 

 Roll out the pastry till about a quarter 

 of an inch thick, spread three ounces of 

 butter over it, fold the pastry in three, 

 turn, and roll again. Spread another 

 three ounces of butter, dredge with flour, 

 and roll out again. Make a border for 

 the edge of the piedish, cover with the 

 rest of the pastry, brush over with 

 white of egg, and bake in a brisk oven. 

 Serve cold with cream or custard. 



— Pineapple Ice Pudding. — 



Peel a pineapple and cut into small 

 dice. Put it in an enamelled stewpan 

 with three ounces of castor sugar and 

 half a gill of water; simmer for half 

 an hour. Strain the syrup from the 

 pineapple, add the juice of half a lemon 

 and mix with a pint of double cream. 

 Half freeze the mixture, then stir in the 

 Iiineapple. Turn into a mould and place 

 in ice and salt till required. 



— Coffee Cream. — 



Mix half a pint of milk and half a pint 

 of strong coffee, dissolve an ounce 

 packet of gelatine in the coffee. Whip a 

 pint of double cream till stiff, add four 

 ounces of sugar, and stir to the coffee 

 and gelatine. Mix well and pour into a 

 wet mould. Leave till set. 



— Fig Pudding. — 



Half a pound of figs, four ounces of 

 sugar, six ounces of suet, four ounces 

 of flour, four ounces of breadcrumbs, a 

 pinch of salt, an egg, a pinch of mixed 

 spice, and two tablespoonfuls of treacle. 

 Cut the figs into small pieces; mix all 

 the dry ingredients; add the egg (pre- 

 viously well beaten), the treacle, and a 

 little milk if necessary to moisten the 

 pudding. Boil in a greased pudding 

 basin for five hours. 



— Tapioca Soup. — 



Take some of the water in which rise 

 has been boiled for curry, or in which 

 beans or macaroni has been cooked. To 

 two quarts of this add a sliced turnip, 

 carrot, and onion, and an ounce of pearl 

 barley, previously scalded in boiling 

 water ; also add a bunch of herbs and 

 half a dozen peppercorns, and boil for 

 two hours. The vegetables may first be 

 fried in butter or dripping, but without 

 browning them ; the stock to be added 

 afterwards. Steam, and add four ounces 

 of crushed tapioca to the stock; boil 

 again till this is transparent, and serve. 



— Milk Soup. — 



Boil three large potatoes and the white 

 part of a leek in a quart of boiling 

 water, together with an ounce of butter, 

 pepper, and salt. When the vegetables 

 are quite soft, pass all through a sieve, 

 and add a pint of milk. When the soup 

 is boiling throw in an ounce of crushed 

 tapioca. Boil till the tapioca is trans- 

 parent, and stir frequently to prevent it 

 from lumping. Serve with fried crou- 

 tons. 



— Chicken Pudding. — 



A chicken, quarter of a pound of ham, 

 seasoning, stock, a few mushrooms, suet 

 crust. Make the crust with a pound of 

 flour and eight ounces of finely chopped 

 suet, salt and water to mix. Line a pud- 

 ding basin with two-thirds of the pastry. 

 Cut the chicken into neat joints; put 

 these in with alternate lays of ham; sea- 

 son the whole, and add a little good 

 stock or gravy. Cover with the rest of 

 the pastry, and join the edges securely. 

 Cover with a scalded cloth, and boil for 

 two hours and a half. 



