Dr. Allinson's cookery book Part 39

b.u.t.tER BEANS RISSOLES.

2 oz. b.u.t.ter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small onion chopped fine, a pinch of herbs, 1/2 oz. of b.u.t.ter, seasoning to taste. Soak the beans in b.u.t.ter over night, fry the onion in the b.u.t.ter. Boil the beans in as much water as they absorb until quite tender. Then pa.s.s them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a b.u.t.tered tin, place a few bits of b.u.t.ter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.

1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small b.u.t.tered pie-dish, and bake the custard in a moderate oven until set.

No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.

Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

SAVOURY SAUSAGES.

1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold lentil puree 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BAKED CUSTARD.

1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.

No. 26.

PARSNIP SOUP.

1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. b.u.t.ter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add b.u.t.ter and seasoning, and as much milk as needed to make up the quant.i.ty of soup. Boil up and serve.

GROUND RICE CUTLETS.

2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. b.u.t.ter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of b.u.t.ter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

FRUIT TART.

Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.

No. 27.

CHESTNUT SOUP.

1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste, 1/4 oz. b.u.t.ter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, 1/2 pint of water, and the b.u.t.ter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

MACARONI SAVOURY.

2 oz. of cold boiled macaroni cut small, 1/2 oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, 1/2 oz. b.u.t.ter, seasoning to taste.

Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the b.u.t.ter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

APPLE PUDDING.

1/2 lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.

No. 28.

SEMOLINA SOUP.

1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece of mace, 1/4 oz. b.u.t.ter, 1/2 oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, b.u.t.ter, and seasoning, and serve.

MACARONI CUTLETS.

2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and b.u.t.ter, or vege-b.u.t.ter. Beat the egg well, and mix it with the macaroni cut in small pieces. Add the herbs, onion, seasoning, and as much breadcrumb as needed to keep the mixture together. Shape into cutlets, dip in egg and breadcrumb, and fry a nice brown. Serve with vegetables.

GOOSEBERRY POOL.

6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the goose-berries in 1/2 gill of water; when soft enough to pulp, add sugar to taste; rub the fruit through a sieve, let get cold, and mix the gooseberries with the cream. Serve with rusks.

No. 29.

CURRY RICE SOUP.

1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of curry, 1/4 oz. b.u.t.ter, 1 oz. finely chopped onion, salt to taste. Cook the rice with the onion, curry, and seasoning in the milk and water, until the rice is quite tender; add the b.u.t.ter, and serve.

SWEET CORN AND TOMATOES.