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The Pamphlet Collection of Sir Robert Stout: Volume 39

Sundries

Sundries.

57. Mince Pie.—One pound of raisins, stoned and chopped, one pound of currants, one pound of moist sugar, one pound of apples, quarter pound of lemon peel, a little mace, half a pound of butter, melted, Mix all together; bake in crusts made with butter.

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58. Savoury Fritters.—Five ounces of onion, one tea-spoonful of powdered sage, four eggs, and four ounces of stale bread.—Soften the bread thoroughly in a dish with a little boiling water, covering it over and letting it soak for an hour; mash it with a fork, picking out the hard pieces; boil the onion in two or three waters, till quite soft; chop small, add the powdered sage, a little pepper and salt, and the eggs, well beaten; mix the whole well together with bread, and fry in fritters half-an-inch thick and three inches broad.

59. Bread Crumb Omelet.—One pint of breadcrumbs, a large handful of chopped parsley, with a large slice of onion minced line, and a tea-cupful of dried marjoram. Beat up two eggs, add a tea-cupful of milk, some nutmeg or mace, pepper and salt, and a piece of butter the size of an egg. Mix and bake in a slow oven till of a light brown colour. Turn out and send to table immediately.

60. Macaroni Omelet.—Two ounces of macaroni, 4 ounces of grated cheese, a quarter of a pint of thin cream.—Break the macaroni into pieces one inch and a half long; soak in water an hour and a half, strain off the water, and place on a flat dish; add a little mustard or cayenne pepper. Brown before the fire afterwards.

61. French Omelet.—Five eggs well beaten, dessert spoonful of chopped parsley, pepper, salt, 3 table-spoonsful of cream, mix all together; then put two oz. of butter in a frying-pan, when melted, pour in the liquid and keep stirring until set, browning on the top with a salamander. Serve hot with onion sauce (No. 63).

62. White Sauce for Vegetables.—A dessertspoonful of Hour, and half-a-pint of milk. Pour on the milk boiling; stir quickly, and season with pepper and salt.

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63. Onion Sauce.—Two large onions chopped fine, boiled in a little water until tender, add one pint of milk; mix three table-spoonsful of flour in half a pint of milk; when the former is boiling, pour into a basin containing the latter, then pour all back into the saucepan with a little salt, and stir till boiling.

64. Digestive Biscuits.—An excellent method of unfermented bread is to mix up wheatmeal in as small a portion of water as will cause it, after much kneading or rolling, to adhere; then roll and cut into biscuits about half an inch thick, three inches square, and bake them in a very quick oven. If well baked they will keep many weeks, and improve by keeping.

65. Brown Gravy.—Two ounces of butter, and one ounce of flour.—Melt the butter in a frying-pan or saucepan; add the Hour, stirring it till it is of a brown colour; add as much boiling water as will make the thickness of cream, and season with pepper and salt.—To be served with omelets and fritters.

66. Custard.—Three pints of milk poured into a jug, add halt a pound of lump sugar, and six laurel leaves, then place the jug into a pan of boiling water, beat the yokes of eight eggs until quite thick, add a pint of cold milk; then mix with the ingredients in the jug, stirring briskly until quite thick, taking care to prevent it boiling or it will curd; take out the leaves, then stir till cold. To be used to plum pudding and blancmange.

67. Apple Dumplings.—Peel and core some rather large good boiling apples. Should a corer not be at hand, cut each apple in two, and remove the core. Put a clove in each half, refit the halves together, and enclose in paste. Tie up in a cloth, and boil three-quarters of an hour.—Miss Tanant's Food Reform Cookery Book.