This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Salt and pepper
Shred some raw beef very fine, then spread it on thin slices of buttered bread. Season well. Place another piece of bread on top. Cut into dainty squares, or stamp into rounds and serve.
Another Method. Shred and pound four ounces of lean, juicy beef. Add any seasonings that may be allowed and rub through a sieve. Spread between thin slices of lightly buttered bread and cut into neat strips. These sandwiches are generally ordered for special cases.
2 tablespoons rice 3 cups (1 1/2 pts.) cold water
Wash rice in several waters. Put it into a saucepan, add water, soak thirty minutes, then heat gradually to boiling point, and cook until rice is soft. Strain, reheat rice water, season to taste with salt, and if too thick dilute with a little boiling water. Milk may also be added if desired.
1 cup (1/2 pt.) gravy or beef tea 1 tablespoon sago
1/2 teaspoon salt 1/4 teaspoon pepper
Bring gravy to boiling point, sprinkle in sago and stir until it boils again, then allow to simmer until it becomes thick and transparent; add seasonings.
It may be served at once as a very thick soup or put into a wet mold and allowed to set into a jelly.
Ground rice may be used in place of sago. It is best eaten hot.
1 filleted flounder, or haddock
2 tablespoons bread crumbs 1/2 cup (1 gill) water
1/2 cup (1 gill) milk 1 tablespoon butter 1 teaspoon salt
1/2 teaspoon pepper
Cut fish into small pieces, then place it in a saucepan, add water, milk, and seasonings; put lid on pan and cook fifteen minutes. Lift out fish into a greased fireproof dish and keep it hot. Add bread crumbs and butter to water and milk and stir over fire until bread crumbs swell and thicken sauce, pour sauce over fish, sprinkle over with a few more bread crumbs, dot with butter, and brown in oven. Serve hot. Garnish with lemon points.
1 flounder or sole
1 teaspoon lemon juice
Parsley or cut lemon
Take the fillets of flounder or sole, wash and wipe them very dry, lay them between two buttered dishes, sprinkle over lemon juice, place dishes over a pan of boiling water, and steam twenty minutes, until fillets look quite white. Dish and garnish with parsley or lemon. White sauce may be served with this, if liked. Any kind of fish steak may be cooked in this manner.
The lemon juice helps to whiten the fillets.
1 cup (1/2 pt.) milk
1/2 tablespoon powdered gelatine
2 tablespoons strawberry jam
Warm milk but do not let it boil, and dissolve gelatine in it. Mix strawberry jam with a few drops of boiling water and rub it through a sieve into the milk. Pour all into a wet mold and allow it to become firm.
1/4 pound spaghetti
1 1/2 cups (3/4 pt.) stewed fruit
1 1/2 cups (3/4 pt.) boiled custard 2 tablespoons finely chopped nut meats or coconut
Break spaghetti into pieces an inch long and boil until tender in plenty of boiling salted water. Put stewed fruit into a serving dish. When spaghetti is tender, drain well and put it on fruit, pour custard over top, and sprinkle nuts or coconut on top. Serve hot or cold.