The Sure to Rise Cookery Book 9
To soften scones always turn out on clean towel, and cover them with
the ends.
DELICIOUS TRIFLE.
Cut up stale sponge cakes in dish, spread over with jam (raspberry
preferred), then make a pint custard, (as per direction for Custard),
and pour when cooked over the cakes. Let stand till cold, then spread
whipped cream on top. This dish is improved by adding a little sherry
or wine to the cut sponges.
EGG DRINK (Without Eggs).
Two large cups of milk; take sufficient to mix smooth 1 heaped
teaspoon of Edmonds’ Custard Powder. Place remainder in saucepan
with 2 teaspoonfuls sugar; when it boils add mixture, stir and place
immediately into glasses (grate nutmeg on top to taste).
TO MAKE A CUSTARD.
From a pint of new milk take enough to mix smooth one large
dessertspoonful of Edmonds’ Custard Powder, sweeten the remainder of
the milk to taste (say, a heaped dessertspoonful sugar), and when
the milk is boiling, pour the mixed custard into it, stir and pour
immediately into jug. When cold, place in glasses (grate nutmeg on if
desired).
PEAR GINGER.
6 lb. pears (nearly ripe)
1 lb. preserved ginger (full lb.)
4 lbs. sugar
Cut up pears, and let stand over night with sugar on, boil with ginger
following day until soft.
LEMON HONEY (For Sponges or Tarts).
1 lb. sugar
Rind and juice of 4 lemons
4 ozs. butter
4 eggs
Grate only the yellow part of the lemon rinds (avoid white part, as it
is bitter), strain the juice, beat eggs a little, put all ingredients
into enamelled pot; cook slowly until thick and smooth. Do not let it
boil. Put in jar, and cover when cold.
LEMON SPONGE.
½ packet isinglass or gelatine
5 ozs. loaf sugar
¾ pint cold water
2 lemons
Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over
the fire with the rind of two lemons thinly pared, add the sugar and
the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let
it remain until nearly cold, and beginning to set, then add the white
of 2 eggs, well beaten, and whisk 10 minutes, when it will become the
consistence of sponge; put it lightly into a glass dish immediately,
leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for
flavouring, use ¾ oz. gelatine.
EDMONDS’ CUSTARD, WITH STEWED PRUNES AND FIGS.
Barely cover fruit with water, and sugar to taste. Simmer till tender
(with no addition of water), then serve either hot or cold, with
custard.
(To make custard, see page 41).
PINEAPPLE JELLY.
1 tin pineapple chunks
2 packets White’s jelly crystals
Cut up pineapple into small dice, dividing fruit and juice into two
jelly moulds; make jellies separately, using little less water than
directed, then pour into moulds.
FIG AND BANANA SALAD.
Slice in equal quantities some nice bananas and freshly preserved figs,
sprinkle castor sugar over each layer, add lemon juice if desired,
place in glass dish, and cover with whipped cream flavoured with
vanilla, put in a cool place for 2 hours.
BAKED PEARS.
Pears
Golden syrup
Water
Wipe some large sound pears, arrange them in an enamel baking dish with
stalk ends upwards, pour a little water over them, and enough golden
syrup to sweeten (say one tablespoonful to every three pears). Bake in
a slow oven 2 hours or more. If baked slowly they will be juicy, tender
and sweet, baste them frequently with the syrup and water, if oven is
too hot cover with oven shelf. Serve with cream or custard.
TOMATO AND MACARONI.
¼ lb. macaroni
Tomatoes, onion, butter
Pepper and salt
Break up macaroni and boil in plenty of water slightly salted, boil one
onion in the same water, strain and put a layer in a buttered pie dish,
put next a layer of sliced tomato and the boiled onion, another layer
of macaroni, and so on with pepper and salt on each layer till dish is
full; have tomato on top layer, sprinkle bread crumbs over, and some
little pieces of butter. Bake till tomatoes are cooked about one hour.
TOMATO SOUP.
2 lbs. tomatoes
1 oz. butter
2 ozs. sago
1 large onion
1 quart stock
Pepper and salt
Slice the tomatoes and onion, and boil in stock until tender, strain
through a colander, and return to the saucepan, then add butter, sago,
and seasoning; boil till sago is cooked.
WHITE SAUCE.
Boil 1 pint of rich milk. Stir into it 1 tablespoonful of flour,
previously made smooth in a little milk. To this add salt (and, if
preferred, 1 teaspoonful of olive oil). Serve hot. For parsley sauce,
just add before serving half teaspoonful of finely-chopped parsley.
TOMATO SAUCE (No. 1).
12 lbs. tomatoes
2 lbs. onions
2 ozs. garlic (chopped fine)
1 oz. ground ginger
½ oz. cloves
4 ozs. salt
½ oz. cayenne pepper
Place spices in a bag, and boil with rest of ingredients 2 hours
(occasionally squeeze the spice bag), then beat through a sieve or
colander till nothing but skin and seed remains. When cool, add a quart
of best malt vinegar, half a lb. brown sugar, boil again until it is as
thick as cream. Bottle and cork when cold. Always put sauce in small
bottles if convenient, it keeps better, and seal top of same.
TOMATO SAUCE (No. 2).
12 lbs. tomatoes
2 lb. cooking apples
1 lb. onions
¾ lb. sugar
¼ lb. salt
2 ozs. each of allspice and garlic
¼ oz. each of chillies, mace and cloves
1 quart best English malt vinegar
Wipe and break the tomatoes, cut up garlic, apples, and onions. Boil
all together with rest of ingredients 3 to 4 hours. Strain and bottle.
APPLE SAUCE.
Pare and core six large apples, cut up, and stew half hour with small
cup of water, then add small cup sugar, mash together with a wooden
stirrer.
EASY BREAKFAST OR TEA DISH.
Stew gently some tomatoes with a little butter, pepper and salt, when
soft mash with a fork, and add to them a well-beaten egg until they
thicken. Serve on hot buttered toast.
SALAD DRESSING.
½ teaspoonful mustard
Pinch of salt
Little pepper
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