Dr. Allinson's cookery book Part 37

Boil the green peas in 1/2 pint of water, adding seasoning and the mint. When the peas are tender, take out the mint, add the b.u.t.ter, smooth the meal with a little milk, and thicken the soup. Let it cook for 2 to 3 minutes, and serve.

VERMICELLI RISSOLES.

2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few breadcrumbs, seasoning to taste, 1 gill of water, a little b.u.t.ter, or vege-b.u.t.ter. Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of b.u.t.ter on each, and bake them a golden brown.

TRIFLE.

2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz. of chopped almond. Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake. Pour the custard over, let it all soak for half an hour, and serve.

No. 15.

SPLIT PEA SOUP.

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste. Soak the peas in water overnight, after picking them over and was.h.i.+ng them. Set them over the fire in the morning, and cook them with the vegetables till quite tender. Then rub all through a sieve. Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast.

HOT-POT.

1/2 lb. potatoes, 3 oz. Spanish onion peeled and sliced, 1/2 teacupful tomatoes, 1/2 oz. of b.u.t.ter, pepper and salt to taste. Arrange the potatoes, onions, and tomatoes in layers in a small pie-dish, and sprinkle pepper and salt between the vegetables. Cut the b.u.t.ter in little bits, and scatter them over the top. Fill the dish with boiling water, and boil the hot-pot for 1 to 1-1/2 hours, adding a little hot water if needed.

BAKED APPLES AND WHITE SAUCE.

Wash and core a good-sized apple, fill the core with 1 or 2 stoned dates, and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Serve with sauce.

No. 16.

LEEK SOUP.

1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of b.u.t.ter, pepper and salt to taste. Peel, wash, and cut up the leek and potatoes, and cook them till tender in the water. Then rub the vegetables through a sieve. Return to the saucepan, add the milk, b.u.t.ter, and seasoning, boil up, and serve.

SAVOURY CUSTARD.

1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg, pepper and salt to taste. Proceed as in savoury custard, and serve with potatoes and greens.

CHOCOLATE BLANCMANGE.

1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour and fine wheatmeal, sugar and vanilla essence to taste. Bring the milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them with a little water. Stir the mixture into the boiling milk, sweeten and flavour, keep stirring, and allow to cook 5 minutes. Pour into a wetted mould, and allow to get cold. Turn out, and serve.

No. 17.

TURNIP SOUP.

1/4 lb. turnip, a small onion, and 2 oz. of potato, a little b.u.t.ter and seasoning, 1/2 pint water. Wash, peel, and cut up the vegetables, and cook them in the water until tender. Rub them through a sieve, return the mixture to the saucepan, add b.u.t.ter and seasoning, boil up, and serve.

POTATO BATTER.

1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-b.u.t.ter, 6 oz.

cold boiled potatoes. Fry the potatoes in the b.u.t.ter, make a batter of the milk, meal, and egg, mix it with the potatoes, add seasoning, pour the mixture in a little pie-dish, and bake the savoury for half an hour.

LEMON MOULD.

1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1 large tablespoonful of golden syrup. Boil the tapioca until quite tender, with the Lemon rind, in the water. Take out the rind, add the syrup and lemon juice, mix well, pour the mixture into a wetted mould, turn out when cold, and serve.

No. 18.

APPLE SOUP.

1 large cooking apple, 1 small finely chopped onion, seasoning and sugar to taste, a little b.u.t.ter, 1 teaspoonful of cornflour, 1/2 pint of water. Peel and cut up the apple, and cook with the onion in the water till quite tender. Rub the mixture through a sieve, return to the saucepan, add the b.u.t.ter, seasoning and sugar, thicken the soup with the cornflour, and serve.

RICE CHEESECAKES.

2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch of nutmeg, 1 egg, a little wheatmeal, and some vege-b.u.t.ter, or b.u.t.ter.

Cook the rice in the water until quite dry and soft, mix the egg--well beaten--seasoning, and cheese with the rice, and form the mixture into small cakes. Roll in wheatmeal, and fry them a golden brown. Serve with vegetables and brown sauce.

PLUM PIE.

1/2 lb. ripe plums, sugar to taste, some paste. Wash the plums and put them in a small pie-dish, pour 1/2 teacupful of water over them, add sugar, cover the plums with a short crust, and bake the pie a golden brown.

No. 19.

CELERY SOUP.

1/2 stick celery, 1/2 small onion, 1/4 oz. b.u.t.ter, 1 potato, pepper and salt. Wash, peel, and cut up the vegetables, and cook them in 1/2 pint of water till tender. Rub through a sieve, return to the saucepan, season with pepper and salt, add the b.u.t.ter, boil up, and serve.