Dr. Allinson's cookery book Part 35

CLEAR SOUP (Julienne).

3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables), a little b.u.t.ter, pepper and salt to taste. Cook the Julienne in the stock until tender, add b.u.t.ter and seasoning and serve.

HAGGIS.

2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled b.u.t.ter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of herbs, pepper and salt to taste. Beat up the egg, mix it with the milk, and add the other ingredients. Turn the mixture into a small greased basin, and steam the haggis 1-1/2 hours. Serve with vegetables.

GROUND RICE PUDDING.

1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring to taste, 1/2 egg. Boil the milk, stir the ground rice into it; let it simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg well beaten; turn the mixture into a small pie-dish, and bake in the oven until a golden colour.

No. 5.

CLEAR TOMATO SOUP.

2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1 small finely chopped and fried onion, a teaspoonful of vermicelli, pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with the onion and water for 5 to 10 minutes, then drain all the liquid; return to the saucepan, season and sprinkle in the vermicelli, let the soup cook until the vermicelli is soft, and serve.

MACARONI WITH CHEESE.

2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and salt to taste. Boil the macaroni in as much water as it will absorb (about 1/2 pint). Season to taste. When tender serve with grated cheese and vegetables.

WHEATMEAL BATTER.

2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg, sugar to taste, 1/4 oz. of oiled b.u.t.ter. Make a batter of the egg, milk, and meal, add the other ingredients, and bake the batter in a small b.u.t.tered pie-dish.

No. 6.

LENTIL SOUP.

2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up small, 1/2 oz. of onion chopped fine, 1/2 oz. of b.u.t.ter, seasoning to taste, 1 pint of water. Cook the vegetables and lentils in the water until quite tender, then rub them through a sieve. Return to the saucepan, add b.u.t.ter and seasoning, boil up, and serve with sippets of toast.

RICE AND TOMATOES.

1/4 lb. rice, 1/2 pint water, 1/4 oz. of b.u.t.ter, pepper and salt to taste, 1 large tomato or two small ones. Set the rice over the fire with the water (cold) and the b.u.t.ter and seasoning; let it simmer until the water is absorbed and the rice fairly tender. It will take 20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle with pepper and salt, place a little bit of b.u.t.ter on each, a few spoonfuls of water in the dish, and bake them from 15 to 25 minutes.

Spread the rice on a flat dish, place the tomatoes in the middle, pour the juice over, and serve.

WHEATMEAL AND SAGO PUDDING.

1 dessertspoonful of sago, 1 ditto of wheatmeal, 1/2 pint milk, sugar and flavouring to taste. Boil the sago and wheatmeal in the milk until the sago is well swelled out. Flavour to taste, pour the mixture into a little pie-dish, and bake the pudding until a golden colour.

No. 7.

POTATO SOUP.

1/2 lb. of potatoes, 1 pint of water, 1 small onion, a piece of celery, a little piece of b.u.t.ter, a teaspoonful of chopped parsley, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the water till quite tender. Rub the mixture through a sieve, add the b.u.t.ter and seasoning, boil up, mix in the parsley, and serve.

CAULIFLOWER AU GRATIN.

1 small cauliflower, 1 oz. of grated cheese, 1 tablespoonful of breadcrumbs, 1/2 oz. of b.u.t.ter, pepper and salt. Boil the cauliflower until tender, cut it up and arrange it in a small pie-dish; sprinkle over the cheese and breadcrumbs, dust with pepper and salt, place the b.u.t.ter in little bits over the top, and bake the cauliflower until golden brown. Serve with white sauce. (See "Sauces.")

APPLE PIE.

2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven.

No. 8.

POTATO SOUP (2).

2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in b.u.t.ter or vege-b.u.t.ter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste. Peel, wash, and cut up the potatoes, and cut up the celery. Boil with the water until tender. Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve.

SWEET CORN TART.

2 tablespoonfuls of tinned sweet corn, 1/4 oz. of b.u.t.ter, pepper and salt to taste, 1 egg, some paste for crust. Beat up the egg and mix with the sweet corn, season to taste. Roll out the paste and line a plate with it, turn the sweet corn mixture on to the paste, and bake the tart until a light brown. Serve with brown sauce or tomato sauce.

RICE PUDDING.

1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste. Wash the rice and put it into a pie-dish. Bring the milk to the boil, pour it over the rice, add the sugar and any kind of flavouring, and bake the pudding till the rice is tender.

No. 9.

RICE CHEESE SOUP.

1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated cheese, 1/4 oz. b.u.t.ter, seasoning to taste. Cook the rice in the milk and water until tender, then add the cheese, b.u.t.ter, and seasoning, and let the soup boil up until the cheese is dissolved.