A Third Pot-Pourri | by C. W. Earle
I must apologise to the public for the apparent poorness of idea in again repeating my somewhat tiresome title. I heard Mr. Motley, the historian, once say, a title should be 'telling and selling.' A 'Third Pot-Pourri' will very likely turn out to be neither of these, but it seemed to me the most honest title I could think of towards those who were kind enough, not only to read, but to like, my former books. They may find the matter in this book better or worse; the manner is exactly the same as before, and it could hardly be otherwise at my age. I must, perhaps, also apologise for putting the Health chapters prominently forward at the beginning of this book, and I can only ask those who have no interest in the subject to skip them altogether.
| Title | A Third Pot-Pourri |
| Author | C. W. Earle |
| Publisher | Smith, Elder, & Co. |
| Year | 1902 |
| Copyright | 1902, Smith, Elder, & Co. |
| Amazon | A Third Pot-Pourri |
Home now your comrades come again, But you come not. For them life's triumphs still remain; You draw Death's lot.
Oh, lying far from home away, Feel not so far; For, though all come, my heart does stay There where you are.
E. Fuller Maitland.
June 1902 To The Memory Of Sydney Earle I Dedicate This Book I wish to offer my very best thanks to my friend, Miss Adela Curtis, and my niece, Lady Constance Lytton, for the very material help they have given me with this book.
By The Same Author
Twenty-sixth Edition. Grown 8vo. 7 s. 6d.
Pot-Pourri From A Surrey Garden
With an Appendix by Lady Constance Lytton.
Dean Hole, in an article upon the work in the Nineteenth Century, says : - 'There is not time for further enjoyment of this sweet, spicy "Pot-Pourri;" no space for farther extracts from this clever and comprehensive book ; only for two more earnest words to the reader
More Pot-Pourri From A Surrey Garden
'This second volume has all the charm of the first. It is just the friendly chat of a lady who has not only read books, but knows all about her kitchen, and, if possible, more about the garden she loves. On each, sound, useful information is pleasantly conveyed.'
Health- Reasons for more about health - A stranger's letter - Encouragement from Dr. Haig - Details of my diet - Reason for early breakfast - Asparagus poison - Arguments of opponents - Dulness of diet - Reas...
- Health. Part 2
- At my second meal, 1.30,I eat potatoes and vegetables that are in season, experiencing no harm from young peas or beans, but finding asparagus quite a poison to me. Three years ago I wrote to Dr. Haig...
- Health. Part 3
- Two or three years ago I had occasion to go to an oculist to see if my spectacles required strengthening. I begged him to test my eyes thoroughly. At the end of the interview I asked him if in every r...
- Health. Part 4
- To-day's post brings me this account of what is called a 'holiday doctor' in a neighbouring village. The patient, a strict vegetarian, had caught measles. She writes: 'We had a sensible young doctor w...
- Health. Part 5
- Returning from London, in February this year, where I had caught a cold in the head which never laid me up for an hour, I fancied I was a little less well. A friend sent me the American Dr. E. H. Dewe...
- Health. Part 6
- I, myself, have now considerable dread that mere abstemiousness should lead to underfeeding, which all seem agreed upon as the greatest danger for the young; and if mixed feeders ask my advice, I say,...
- Health Books
- Uric Acid as a Factor in the Causation of Disease,' a contribution to the pathology of high blood-pressure, headache, epilepsy, mental depression, paroxysmal haemoglobinuria, and anaemia, Bright's dis...
- Health Books. Part 2
- 'Fruits, Nuts, and Vegetables : their Uses as Food and Medicine, a new 3d. edition of a booklet which has gone to its forty-fourth thousand, is an admirable compilation, adapting the quaint and half-...
- Health Books. Part 3
- Dr. Allinson's main principle seems to be that the greater proportion of disease is brought about by our own ignorance. I know well that in my youth when I ate a large breakfast, which always made me ...
- Health Books. Part 4
- I would recommend all those interested in the instruction of the young to get 'A Short Account of the Human Body; by Owen Lancaster, lecturer to the Natural Health Society, publishedby Allman &Son, 67...
- Health Of Others
- Imaginary conversation between two doctors - Advertisements versus Dr. Haig - Remedies for depression on beginning diet - The old need not fear change of diet - Tea-drinking and the Chinese - The Bibl...
- Health Of Others. Part 2
- The following is a doctor's note on the Mr. Harris referred to in the conversation : ' I may say that I have been watching Mr. Harris carefully for some years, that he always takes a physiological all...
- Health Of Others. Part 3
- A great many elderly people say to me, 'I am too old to change'; only civility prevents me from saying to their face, 'I think you are quite wrong : it is never too late to mend. Many of the symptoms ...
- Health Of Others. Part 4
- The question often asked me, and which moves me most, is what I recommend for the feeding of children. There is no doubt that the strongest argument which can be used against drunkenness and debaucher...
- Health Of Others. Part 5
- I am always supposed to be proselytising, and last year I sent to an old friend, a middle-aged schoolmaster, Mr. Miles' ' Better Food for Boys.' He says in reply: .'have read and thought over Miles' b...
- Health Of Others. Part 6
- The old mediaeval theory of disregard of the body is still so strongly ingrained in some of the noblest natures that they would far rather be ill now and then than have to think out habitually what is...
- Health Of Others. Part 7
- I have never come across anyone who has given the simpler foods a fair trial of several years, who found any permanent benefit in returning to a meat diet. Doctors, who judge by the immediate results,...
- Health Of Others. Part 8
- Then the waiter brought me the few items of the menu that I could eat at once and without reasoning why. I wish that providing necessaries and not luxuries was the ideal of 'board-ship caterers, a...
- Almond Cream
- Blanch the almonds in boiling water and grind in a nut-mill. Put about a tablespoonful at a time into a mortar with a teaspoonful of cold water, and work with the pestle till as smooth as butter, no p...
- Supplement
- Home started in Buckinghamshire, under Dr. Haig, for instruction and practice in uric-acid-free foods - A second home in Hampshire for fleshless diet, recommended by Mr. Eustace Miles, M.A. - Critical...
- 23rd October, 1902
- You ask me to give you a resume of my present views on diet.I am still as firm a believer as ever in Dr. Haig's conclusions as to the part played by uric acid in causing disease, and in that authority...
- 23rd October, 1902. Part 2
- In short, from whatever point of view you consider the matter, nothing can take the place of personal experience ; and therefore, while it is desirable, and in truth unavoidable, to accept Dr. Haig's...
- 23rd October, 1902. Part 3
- (3) As a practical result of this a daily excretion of uric acid amounting on meat and tea diet to, say, 20 grains, can in eighteen months to two years be reduced to 10 or 11 grains a day; and with th...
- Goats
- Goats at Naples - Possible solution for milk difficulty in rural districts - A toothless generation - Ignorance as to nourishing value of separated milk - Mr. Hook on goat-keeping - Personal experimen...
- Goats. Part 2
- Mr. Hook says : ' Goats are probably more subject to rheumatism than most other animals, and I have known them to be so acutely affected when heavy in kid that they were unable to rise, and almost una...
- Goats. Part 3
- There is no doubt a difficulty in the poor keeping a goat for each family, unless they are near a good common with grazing rights, which exceptional circumstance is practically not worth reckoning. My...
- Goats. Part 4
- It is curious to notice that when the derisive enemy accuses one of living on 'nuts and apples,' he is generally ignorant that almonds are nuts, and far the most nourishing of the whole nut family. Ev...
- Goats. Part 5
- After the first day at Guildford we felt rather crest-fallen at having learnt so little that was new about goats. I wrote to Mr. Gates, and he quickly answered that we might come over at once and see ...
- Wholesome Food On Three Shillings A Week
- Cornhill' budgets - Food reformers and lentils - Taste for savoury foods - Nervous appetites - Cabinet Minister and charwoman -The healthy foods - Maeterlinck's appeal against meat and alcohol - Food ...
- Wholesome Food On Three Shillings A Week. Part 2
- Here, for a moment, I would beg leave to refer to Maeterlinck's recent splendid appeal against meat and alcohol. In it he says, A little fruit, or milk, a few vegetables, farinaceous substances .... ...
- Wholesome Food On Three Shillings A Week. Part 3
- The receipts for these and other dishes will be found at the end for convenient reference in cooking. They admit of endless modification and enrichment with cream, butter, &c, but are given in a cheap...
- Wholesome Food On Three Shillings A Week. Part 4
- This gives a total of 1,208 grains proteid, which is the physiological allowance for a man or woman of 9 stone 9 lbs. leading an active working life. The details are as follows: - 4 ozs. cur...
- Wholesome Food On Three Shillings A Week. Part 5
- To try forcibly to evade the intermediate phases, heart-rending as some of these must be, is as foolish as any other premature interference with the natural laws of social growth. For instance, I hear...
- Polenta Cutlets
- Stir one pound Indian maize meal into slightly salted boiling water, adding two Spanish onions chopped very fine, an ounce of butter or oil, three ounces grated cheese, a little pepper, and herbs, if ...
- Unfermented Bread
- To every pound of flour allow half-pint milk and water (quarter-pint each). Mix lightly as for pastry, no kneading being required. Form into small rolls or fingers and bake in moderate oven on a pastr...
- Date Pudding (Cheap)
- Wash dates quickly in hot water, dry, stone, and chop them, mix with double their weight of breadcrumbs, and a little sugar. Add skim milk or weak Plasmon solution till of pudding consistency. Steam t...
- Macaroni And Cheese Patties
- Take one ounce macaroni well boiled, cut very small, and add one large tablespoonful of grated cheese and the same of cream or nut butter. Season with salt, pepper, and mustard, if liked. Make some sh...
- Macaroni A La Tripe
- Boil some macaroni till soft. Drain and put aside. Cut in fine rings as many Spanish onions as will equal the macaroni in bulk. Fry in butter till quite tender, but not coloured. Bemove from pan, and ...
- Parkyn
- One pound sifted oatmeal, one pound treacle, one pound coarse, brown sugar; quarter-pound butter. Ground ginger to flavour. Mix, and bake in very slow oven in flat cakes the size of a saucer. ...
- Barley Water
- Four ounces pearl barley, two quarts water. Thoroughly wash the barley, add the water and boil till reduced to one quart. Strain through hair-sieve (or muslin) previously scalded, and press through so...
- Savoury Vegetable Stew With Barley
- Chop up carrots, turnips, onions, potatoes, celery, tomatoes, and fry in butter. Add pearl barley and plenty of cold water, with seasoning of parsley, thyme, bay-leaf, mace, pepper, and salt. Stew in ...
- Fried Hominy
- Cook hominy in the usual way (soaking overnight in cold water, and boiling like porridge till soft) and put aside to cool. Then cut in any shape preferred, fry brown in oil or cocoanut butter, dust wi...
- Stewed Chestnuts
- Slit the skins of the chestnuts, and put them into cold water. Bring to the boil, keeping lid tight, and cook about ten minutes. Lift out a few at a time and remove both outer and inner skins. When al...
- Apple Dumplings Without Suet
- Soaked tapioca and butter make a good substitute for suet in boiled pudding crust. Pare and core a large apple for each dumpling required. Fill the centre with a clove, a little sugar and a bit of but...
- Baked Apple Pudding
- Fill a pie-dish with alternate layers of sliced apples and bread crumbs, seasoning each layer with bits of butter, a little sugar, and a pinch of mixed cinnamon, cloves and allspice. Pour over the who...
- Barley And Raisin Pudding
- Take the barley left from making barley water, put it into a buttered pie-dish with a handful of washed raisins. Cover with milk or dissolved Plasmon, and bake slowly one hour, or till the barley has ...
- Curd Cheese
- Take two pints new milk, curdle it either by slow heat, or by rennet, lemon juice, fig juice, or bruised nettles. Turn the curd into a cheese cloth or butter muslin (coarse canvas will do), previously...
- Souffle Potatoes With Nuts
- Take out the inside of as many large baked potatoes as you require. For each potato add one ounce of ground nuts, a dessert spoonful of cream or a bit of butter the size of a small walnut, pepper, sal...
- Brazil Nut Soup
- One pound of ground Brazil nuts stewed for twelve hours in two quarts of water; flavour with celery and a few fried onions. Add one quart of boiling milk. Pass through a strainer, season, and serve wi...
- Rice Croquettes
- Take cold boiled rice and mix it with fried chopped onion, a fewbreadcrumbs, pepper, salt, chopped parsley, or mixed herbs flavouring, and enough melted cocoanut butter or nut milk to bind all togethe...
- Braised Onions
- Peel large or medium sized onions in warm water to prevent the volatile oil from affecting the eyes, place them in a baking dish with butter enough to baste them well, and bake three hours, when they ...
- Raisin Tea
- Take half a pound good raisins and wash well in cold water. Cut them up roughly to free the pulp in cooking, and put them into a stewing jar, or Gourmet boiler, with one quart cold water (distilled, f...
- Nut Cutlets (Another Way)
- One cupful grated bread, one cupful each of grated almonds and walnuts or Brazils, one teaspoonful powdered mace, one tablespoonful grated onion juice, one teaspoonful powdered mixed herbs, salt and p...
- Reprinted From the Cornhill Magazine
- A young friend came to see me not long ago, and after a short period of a somewhat shy reserve he looked up with a beaming, happy face, and said, 'I'm going to be married.' It all sounds so simple, th...
- Reprinted From the Cornhill Magazine. Part 2
- The boudoir or morning room so vaunted by agents seems to me very superfluous for young married people. In early married days and in winter, for reasons of economy, the husband being out all day, the...
- Reprinted From the Cornhill Magazine. Part 3
- In a small establishment the only servant who is likely to be hard-worked, and therefore deserving of special consideration, is the single-handed cook. I am all in favour of beginning life with a youn...
- Reprinted From the Cornhill Magazine. Part 4
- Let every young housekeeper do her best to simplify life. It will only add to her powers of hospitality, which should always be without competition - nothing should be done with the idea of surpassing...
- Reprinted From the Cornhill Magazine. Part 5
- To one who has been long in city pent, Tis very sweet to look into the fair And open face of heaven, - to breathe a prayer Full in the smile of the blue firmament. Who is more happy, when, with hear...
- Reprinted From the Cornhill Magazine. Part 6
- A garden makes a very great saving in the weekly books and enables a family to live well with much less meat. A leg of mutton is a much more economical joint than a shoulder or a neck; but for a small...
- Notes From Nine Months Op A Scrappy Journal 1901-1902
- Forcing cut branches - Amygdalus Davidiana - Early spring flowers under glass - Bulbous irises - Epimediums in pots - Letter to Westminster on railway carriages and tuberculosis - Congress on tubercul...
- February 20th
- I left home some days ago. A few snowdrops and a few green blades of daffodils were coming through the ground: that was all. Spring seemed very far away, but it was not really so. For a short time one...
- La Rose Be Noel
- Sur les flancs escarpes du riant Salvatore Et sous l'apre frimas De l'hiver, j'ai trouve la neigeuse Hellebore S'etalant sous mes pas. Sa fleur cherchait abri sous le sombre fenillage Bronze par l...
- March
- Valescure - Tree heath and briar-wood pipes - Fragrant herbs and thyme carpet - Aloes and agaves - Cork trees - Frejus - Ruins of the Tuileries: De 1'Orine and Bullant - Meissonier's picture of the bu...
- March. Part 2
- In my youth what I called aloes I now know to be agaves. Agaves come from South America, and die when they have flowered, whereas the aloes come from South Africa and do not die after flowering. These...
- March. Part 3
- Yet this luxurious superabundance of ornament never degenerated into vulgar profusion.Exquisite delicacy of sight and touch gave truth of accord to all the parts, and traces of brilliant execution not...
- March. Part 4
- My friend and I moved on to join the rest of our party at Florence, where we arrived many hours after our time. The railway officials may have feared some danger from flooded torrents, as the train we...
- Love's Labour Lost
- In the old Piazza at Florence a statue of David stands, 'Tis the masterful work of Michael Angelo's marvellous art, Yet a failure nevertheless; for it came to his master's hands, Not a virgin block in...
- April
- Arrival at Naples - Museum - English Society for the Prevention of Cruelty to Animals at Naples - Slaughter-houses in England - Art objects from Pompeii sometimes echoes of modern Japan - Baiee - Cole...
- April. Part 2
- Did the Greeksget itfrom theEast, this wonderful feeling of balance, or did Japan gain from India a reflection of Greek civilisation ? Balance plays so great a part and gives so great a charm to many ...
- April. Part 3
- Half the hours we waste over desultory memoirs of very minor personages and long-drawn biographies of mere mutes on the mighty stage of our world, would enable us all to know our Decline and Fall, ...
- April. Part 4
- I tried to find out where Lady Hamilton and Sir William lived in the Nelson time. Her letters in that most curious book by J. C. Jeaffreson,' Lady Hamilton and Lord Nelson,' were generally written fro...
- April. Part 5
- And as to disinfection ! What does he know about that, he who, alas! shows so little inclination to master the first great rule of disinfection, the popular antiseptic which consists in sometimes dipp...
- April. Part 6
- I only record one or two of my personal impressions, as Pompeii must appeal to everyone in his own especial way. I think people going to Pompeii would do well to get and read before they go there a bo...
- Sorrento Revisited (1885)
- On the lizarded wall and the gold-orb'd tree Spring's splendour again is shining ; But the glow of its gladness awakes in me Only a vast repining. To Sorrento, asleep on the soft blue breast Of the...
- April 23rd
- Our return journey from Naples was by the German Lloyd steamer, and our finest two days were the day we went on board and the day we got off at Genoa. In old times, if one went from Leghorn to Genoa b...
- May
- Apology for more gardening notes - Journey to Ireland - New English Art Club - A modern landscape recalling Claude at his best - Spring in the West of Ireland - Glorification of flat garden by old yuc...
- May. Part 2
- To return to my time in Ireland, which was very short, I paid a visit to a large, beautiful place not far from the West Coast. The weather was cold and wet and, even in the West, hardly a fortnight in...
- May. Part 3
- All these ought to be much encouraged in some kinds of gardens, and especially so in heathy districts. I believe it is best to plant in spring. They are not easy to transplant, but they are worth any ...
- The Choice
- I I who speak to you abide, with my choice on either side, With my fortune all to win and all to wear. Shall I take this proffered gain ?Shall I keep the loss and pain, With my own to live and bear?...
- An Exile's Mother
- There's famine in the land, its grip is tightening still; There's trouble, black and bitter, on every side I glance, There are dead upon the roadside, and dead upon the hill, But my Jamie's safe and w...
- May 26
- My home-coming was further welcomed by two new flowers in my garden which gave me great satisfaction, and which, if given the cultivation they require, do exceedingly well in our light sandy Surrey so...
- May 28th
- I went as usual to see the Horticultural Show, which was more hopelessly crowded than ever. I suppose future generations will have large cool halls for these much-prized shows, instead of hot, crowded...
- The Winners
- We stand one with the men that died ; Whatever the goal, we have these beside. Living or dead, we are comrades all,-Our battles are won by the men that fall! He who died quick with his face to the fo...
- June
- Cuttings of double gorse and ericas - A gorse hedge - Gerarde on Solomon's seal - Preserving tulip bulbs after flowering - Dic-tamwus fraxinella in Wiltshire - The globe artichoke as food for man and ...
- June 1st
- I forgot to say last month that the best time to strike double and single gorse, and some of the ericas, is at the end of May. The little young shoots should be pinched out and planted in sand under a...
- June 2nd
- I find it very difficult to preserve tulip bulbs when they are taken up out of beds in order to admit of planting for the summer. The best way is to take them up and put them, with their leaves still ...
- The Settlers
- (A Forecast on the Declaration of Peace) How green the earth, how blue the sky, How quiet now the days that pass, Here, where the British settlers lie Beneath their cloaks of grass ! Here ancient ...
- June 10th
- I think all garden loversshould visit, whenever they can, either at home or abroad, botanical gardens or the larger nurserymen's gardens.Glasnevin, near Dublin, is oneof themost interestingbotanical g...
- June 10th. Continued
- The garden which of all others I most value and admire, and from which I have learnt most of what I know, is that of Mr. G. F. Wilson at Wisley. Alas! he died this spring, and one wonders what will be...
- June 19th
- Not quite hardy bulbs are more mysterious in their wilfulness than almost any other plants I grow. You seem to treat them exactly the same, but the least little thing must affect them, for you get une...
- Tuesday, June 24th
- I was persuaded to go to London, like most of the world, with the idea of seeing the Coronation. The day was foggy, hot, and heavy, and the tired-looking crowds were already trapesing through the stre...
- July
- An account of lately bought gardening books - A lost poem by Milton - Vegetable gardens and rotation of crops - How to easily catalogue a garden - More half-hardy plants suitable for large pots - Carn...
- July 1st
- As at the end of the eighteenth century, amidst wars and revolutions of all kinds, botanists and gardeners and flower-painters went quietly on their way, so it has been now, and since I published my '...
- "Favourite Haunts And Rural Studies In The Vicinity Of Windsor And Eton", By Edward Jesse
- I so much like Jesse's 'Gleanings from Natural History ' that I bought the above-named from a bookseller's catalogue, and did not regret it. So much of the old world in the neighbourhood of London is ...
- Life Of The Fields, By Richard Jefferies
- This is a darling little book by a kind of modern Jesse, full of the love of nature and distinguished by that rare spirit of unworldliness which, clothed as it is in very different form, has made a po...
- Gardening Books
- Under 'American Lilies,' Mr. Barr writes as follows: -'sulphureum (syn. Wallichianum superbum). When in Auckland, New Zealand, 1900, I saw in Mr. Ball's garden this really handsome lily, and a noble s...
- July 10th
- In that very charming work, by Mr. Eider Haggard, the 'Farmer's Year Book for 1898, with illustrations by G. Leon Little,' he gives an interesting anecdote which touches indirectly on my favourite sub...
- July 12th
- In an old 'Pall Mall Gazette' I have found an account of a lost poem, by John Milton, which an Irish correspondent sent to the paper as a literary curiosity. As it is not included in any of the later ...
- July 15th
- An excellent way, which I regret not having followed, for keeping the lists of all you have in your garden - a plan as useful as it is instructive - is to get what are called visiting-books, with the ...
- July 18th
- I have continued to experiment with the cultivation of plants in large pots. The Pelargonium ' Pretty Polly' is shown to full advantage grown in this way, and its name is appropriate, for it is very p...
- August
- Cultivation of various plants - Outdoor fig culture - Rhubarb in France - Effects of Nicotiana sylvestris alba - Potatoes in succession - Colonial branch of Swanley Horticultural College for Women - '...
- August 1st
- I have this year thoroughly conquered the difficulty of growing and flowering the single Datura cornigera (Brugmansia Knighti). It is beautifully figured in the sixth edition of the 'English Flower Ga...
- August 3rd
- In a beautiful old garden close to the Thames, I saw a simple but really lovely effect of garden planting. In a small, inner, walled garden were some old yews, sombre and dark, and in front, instead o...
- August 9th
- I find in my note-book of last year that I went to Hampton Court and never saw its gardens in such great perfection. It was as beautiful as could be, bathed in soft golden sunlight, not foggy or misty...
- Nous N' Irons Plusau Bois,Les Lauriers Sont Coupes
- The path is there - the hedge of high hornbeams, Grey-stemmed, brown-leaved, and then the gate, and then The little wood we called the Wood of Dreams : That wood our hearts will never find again. Nou...
- Nous N' Irons Plusau Bois,Les Lauriers Sont Coupes. Continued
- For ordinary windows, twelve by nine inch panes do very well for not too heavy a framework. For exposed situations, where windows opening to the ground are liable to catch the full force of the west w...
- August 26th
- My experience in cooking has been very different from what it used to be, for I seldom go out, and my own food at home is of the very simplest. Cookery books of all kinds have become so inexpensive th...
- An Excellent Vegetable Soup
- Take two carrots, two onions, two turnips, a little spinach, lettuce, endive, and sorrel.Tie up together a sprig of every sort of herb you have in the garden. Boil all in water. When the hard vegetabl...
- Cheese Salad
- For a small luncheon dish, cheese salad can be quickly made by putting thinly-sliced or grated cheese in the middle of the dish, surrounding it with lettuce, endive, or cress, and covering all with a ...
- Chocolate Toast
- Take some pieces of the very best French chocolate, melt it in a little hot water to the thickness of gooseberry-fool. Pour this hot on rounds of fried toast. A New Jam, and the very best I ever tast...
- Onions And Sauce
- Peel little onions, and boil them tender. Make a sauce apart of butter and flour cooked a light brown coffee colour, and mixed with water. Stir the onions into this, and serve.Another way is to fry th...
- Chou Braise
- Take a nice spring cabbage, split it, and wash in salt and water; put it in a saucepan of boiling water for ten minutes. Take it up, drain well on a sieve, put it in a casserole pot for one hour to br...
- Pommes A La Caramel
- Four large apples, 1/4 lb. lump sugar, 2 oz. butter, half a cup cold water. Make a caramel of the sugar, water, and butter by boiling carefully till it is like a thick brown cream; flavour it by putti...
- Gnocchi
- Bring 1/2 pint milk to boiling point, and stir in two tablespoonfuls of semolina, 2 oz. grated cheese, 1 oz. butter, a little onion. Boil for fifteen minutes in double pan, or constantly stirring, tur...
- Puree Of Potatoes
- Boil in salted water, drain well, put back on the fire in stewpan with butter and cream, and stir till there are no lumps, and it is about as thick as bread sauce.It must not boil. ...
- Green Sauee
- Taking a handful of parsley and one of chervil, and some leaves of tarragon, scald with hot water, put into a mortar ; do the same with a few leaves of spinach, add two gherkins and two spoonfuls of c...
- Macaroni And Portugal Onion
- Soak some macaroni in a little milk : cut some very thin slices off a Spanish onion. Cook the onion a little first, then add the macaroni, and boil till tender. Drain off any milk left, and serve dry....
- Apple Meringue
- Stew some apples as for apple sauce; when very hot stir in the yolks of one or two eggs. Whip the whites and throw over the apple; brown in the oven or in front of the fire. ...
- Freneh Way Of Cooking Endive
- Boil the leaves in lots of salt and water, just as you would spinach or cabbage. When tender, pour the whole thing into a large sieve, and when the hot water has run off put under a tap, and let the c...
- Seakale Beet (Cotesde Blettes), Large Ribbed Leaves
- Cut the white ribs in lengths, like a finger and as thick as a little finger, boil in a little salt and water till tender, having left them in floured water while peeling, which keeps them white. Dres...
- Potato Salad
- Boil the potatoes in their skins at least two hours before dinner. Cut them in slices a quarter of an inch thick, put them in a china bowl with one or two soup ladles of hot broth or vegetable stock, ...
- Milk Soup
- Cut one onion into small pieces, put them in a saucepan with some butter, let it fry until it is chestnut colour, then add the milk. Let it boil for some minutes, then pass it through a strainer and s...
- To Bottle Fruit
- Put clean cold water into the bottles, and sink them in hot water till the water boils in the bottls; cover up top and let it get cold. Put the fruit fresh picked into a hot oven for a few minutes, ta...
- Semolina Pudding
- Boil some milk and sugar to taste (best rather sweet), sprinkle in some semolina to thicken it, flavour with vanilla if liked. Leave it to cook slowly by the fire till as dry as bread-sauce. Then butt...
- Sauce Sevillane (Enough For Two Or Three People)
- The grated rinds of one orange and one lemon, the juice of both, two dessert-spoonfuls of red currant jelly, a little cayenne pepper or not. Mix together, and pass through a hair sieve. Serve cold in ...
- Boiled Cheese
- Take a piece of the best English ]cheddar, not Canadian, and melt it. Add a tablespoonful of white sauce made with 1 oz. butter, 1 oz. flour and 1/2 gill milk, all well cooked. Serve in dish with lamp...
- Chestnuts As A Sweet
- Peel and boil some large sweet chestnuts in water. Prepare a syrup apart, and drop in the chestnuts as it boils, and let them get cold together.Serve with or without whipped cream. ...
- Stewed Figs
- Many children are fond of stewed figs, but I think they will be found better for everybody if, instead of being stewed, they are steeped overnight in enough cold soft water to cover them. A few drops ...
- How To Make A Dry Curry
- These directions are for 1 lb. meat, raw preferred, cold will do. Cut two onions and one apple in thin slices from top to bottom, fry them in a good lot of butter in a china-lined frypan till they are...
- Dal Bhat (Indian Breakfast Dish)
- Get from the chemist 1/2 lb. ground turmeric, 1/2 lb. roasted and ground coriander seed.Mix and keep in a bottle. Soak a pint of lentils in cold water overnight. In the morning shredtwoor threeonions...
- Partridge,Grouse, Or Young-Chickens, A La Creme
- Half roast a grouse or partridge in butter in a saute pan, with an onion cut in quarters, then take the bird and put it in a little casserole. In the saute pan, where the bird has been cooking, put a ...
- Fig Pudding
- 6 oz. of chopped suet, 6 oz. of figs cut in small squares, 6 oz. of breadcrumbs, 3 oz. of brown sugar, two eggs, little milk, pinch of salt; mix all together, put into a buttered mould, and boil 2 1/2...
- Sabajone (A Venetian Sweet Dish)
- Make some sponge cake and toast it dry and crisp in a slow oven ; cut it into convenient pieces, allowing two for each person, and spread thickly with good quince marmalade or jelly. Take ten lumps of...
- The Best Gingerbread I Know
- 1 lb. flour, 1 lb. black treacle, one dessert-spoonful of ground ginger, one dessert-spoonful mixed spice, 1/2 lb. brown sugar, 1/2 lb. fresh butter, 1/2 pint milk, 1/2 tea spoonful carbonate soda, fo...
- Cold Lemon Souffle
- An economical and excellent sweet. Take the yolks of three eggs, the juice of three lemons, and grated rind of two. Add 1/2 lb. loaf sugar, about a tablespoon of gelatine dissolved in milk. Stir all t...
- To Cure Two Tongues At A Time
- These are much better than bought ones. 2 lbs. common salt, 1 1/2 lb. black treacle, 1 lb. bay salt, 1/4 lb. saltpetre. The salts finely pounded and mixed with the treacle. Rub two large fresh ox-tong...
- Cats'Tongues
- A good French ice or dessert biscuit. 2 oz. sugar, 2 oz. pastry flour, mixed with cream to a soft paste, adding, perhaps, a little milk and flavouring with vanilla or lemon. Put in a forcing-bag and f...
- Orangeade As Made In Paris
- Cut the rind of two oranges and two lemons very thin, place in a jug, pour in 1 pint of boiling water, add very little ginger (to taste). Squeeze six lemons and six oranges, add the juice of these and...
- The Best Orange Jelly I Know
- 1/2 lb. loaf sugar, sixteen or eighteen oranges, two lemons, 1 oz. gelatine. Boil the sugar to a syrup, pour it, boiling hot, on the thinly-pared rind of two oranges, squeeze the juice of all the oran...
- Sand-Torte (A Very Good Light Foreign Cake)
- Clarify 1 lb. fresh butter; when cold beat it to a cream, add 12 oz. white sugar, 1 lb. potato flour passed through a sieve, four whole eggs and the yolks of two more, the best of one lemon and a few ...
- Cold Chocolate In Glasses, As In Paris
- Quantity for about six custard glasses. Take 6 oz. of good chocolate, not less than 2s. per lb. Dissolve it in hot water in a clean copper over the fire - just enough water to melt it to a paste. Add ...
- Bread
- People are constantly saying to me, ' One of the chief difficulties of your diet is the good bread you recommend. The cooks say they have no time to make it, many members of the family won't eat it, t...
- Directions For Preparing Graham Gruel
- To obtain a plate of gruel stir up a heaping tablespoonful of Graham flour with a little cold water till a liquid pap is formed. Pour this into boiling water, and let it boil some minutes, stirring co...
- A Perfect Baby Food
- Cut thick slices of Graham, or whole meal, or white home-made bread, and bake them to hard rusks in a slow oven. Break up the rusks and put them into a jar, a Gourmet boiler, or an earthenware-lined m...
- The Milkwoman
- She was tall and strong, and she walk'd along With a firm substantial tread, Like one who knows that wherever she goes She is earning her daily bread. Her frock was print, and there was not a hint ...
- For Drying Flowers
- Take cotton wool and tissue paper. Lay the wool on the flower and the fine paper over it, and put this between the pages of any old folios or books. Tie a string round the books to keep all in place, ...
- Corns
- So many people who refuse to, believe that one of the minor merits of the simpler foods as ordered by Dr. Haig is the cure of corns, still suffer from these inconveniences, that I think the following ...
- Chilblains
- Far the best cure for chilblains is a very simple one. Rub the feet twice a day, when well warmed by a fire, with some soft soap. Chilblains are half a gouty symptom, and no doubt the magic is the str...
- Personal
- The following suggestion is worth knowing for anybody who has a bilious headache and is obliged to make a speech, or any great effort. Put a whole tin of Colman's mustard into a large hot bath, stay i...
- September
- Visit to Northamptonshire - Peterboro', Fotheringhay, and Kirby Hall - Iris in pans for spring flowering-A last year's autumn letter from Germany - Kew and the smoke curse - Pruning back of shrubby pl...
- September 1st
- Last year I went to stay in Northamptonshire. On my way down, having an hour at Peterboro' station, I visited its magnificent old cathedral - the largest and most important Norman building that I have...
- September 10th
- I have in flower a Cape bulb called eucomis, which is seldom seen, but which I think very handsome and well worth growing. There are three or four kinds; the one I have is, I believe, called E. undula...
- September 11th
- I copy here a letter lately received from my German friend. Our gardens are a constant interest to each of us, as what does easily and well with her does badly with me, and she is then quite jealous o...
- September 11th. Continued
- Now to tell you about my half-hardies; the number of them is of course very great, and the labour of potting and housing increased tenfold to what it is in England, from the extreme cold we have, whic...
- September 19th
- To-day we drove to Kew. A lovely day here, but on arriving there we were met by a dark smoke fog from London. It is very sad how black Richmond and Kew have got lately, and the plants are suffering ve...
- September 19th. Continued
- I saw last year a gardening tool which I have had made and slightly improved upon. It is a navvy's crow-bar, to which is added a heavy knob of iron worked down to a fine point. It goes well into the g...
- October
- Solomon's love of nature - An old letter - Zola and fresh air - Old Harwich inn and curious specimen of Clematis Vitalba - Mesem-bryanthemums for cliff gardens - An old monastery fruit-wall - Three Pe...
- October 9th
- Never till this year have I seen the old town of Harwich, my previous acquaintance having been limited to its name, and the shed at the Great Eastern Railway station on the way to the steamboats. In o...
- October 12th
- I see advertised to-day a book on 'Trees and Shrubs,' part of the 'Country Life Library,' by Mr. Cook, editor of the 'Garden.' I am impatient to see this book, as it is one I have been waiting for for...
- October 12th. Continued
- I came across an old book last year which I have tried to get everywhere and have failed. It is called ' Theory and Practice of Landscape Gardening,' by H. Repton, London, 1805. The idea of the illust...
- October 20th
- Cultivating to perfection some of the wild flowers of our own country is, I think, a delightful thing to do, at least I do it with several plants, such as the blue Geranium armenum, one of the handsom...
- October 23rd
- I have not much increased my little collection of orchids, though I have propagated those I had. At this time of year the cypripediums are invaluable. Stuck into a small Japanese wedge with a few red ...
- October 21th
- In a letter to-day from my German friend there are two gardening paragraphs, one a great example of how we sow and our descendants reap, and the other a practical experience which may be useful to any...
- Chrysanthemums
- We spring from the earth at the winter's birth When the ground is bare, And we reign supreme, like a passing dream, Till the world is fair. We brave the gale, and the rain and hail, Afraid of none...
- October 28th
- Weekly, now, the troops are coming home, and one wonders how they will settle down to the tame life here after all they have seen, and felt, and done in South Africa. Not the least regrettable influen...
- Vale !
- I am not fair, But you have thought me so, And with a crown I go More rich than Beauty's wear. I am not brave, But fear has made me so, And dread lest I forego The honour that you gave. I am not...
- The Journal Of A Tour In The North Of Europe In 1825-26
- (Reprinted From The 'Cornhill Magazine ') I found the other day, when looking through some old family papers, a journal written by my father-in-law during a tour through Denmark, Sweden, and Russia i...
- August 22nd
- On the way to Carlstadt we had had one of our numerous carriage accidents, so were obliged to remain a few days in the town for some necessary repairs. There being so few resources within the walls, I...
- October 6th
- We set sail in a packet for the shores of Russia. Our voyage was a prosperous one upon the whole, and we sailed with rapidity to Bomarsund and that cluster of islands, the navigation of which is often...
- October 16th
- As we drew near to St. Petersburg our desire to see some part of the celebrated city was proportionately great; but, although we took advantage of every rising ground, there was nothing to be seen on ...
- January 21st, 1826
- We left St. Petersburg for Moscow, placing our carriage on a sledge drawn by six horses abreast. The cold would have been by no means insupportable had it not been for the high wind, which was so viol...
- June 11th
- At midnight we started for Odessa, and after traversing several of the long and melancholy streets of this vast city we arrived at the stone bridge from which the Kremlin is seen to the greatest advan...
- July 20th
- On our arrival we drove to the Club Hotel, the appearance of which was certainly not inviting. Every article of furniture was covered with dust, which so filled the atmosphere as to render objects on ...
- The Last Letters Of Captain Sydney Earle, Goldstream Guards
- It is impossible for me to judge whether these simple letters of one of the best of sons will be of the smallest interest to those who did not know him. A friend offered to publish them in a magazine ...
- A Popular Guards Officer
- Captain Sydney Earle, of the Coldstreams, killed at the Modder River, was, besides being one of the best liked and most unaffected officers in the Household Brigade, one of the most promising of the y...
- Stabs
- Stars in the North ! - world-fragments, that through space Aeon on aeon ran their darkling race, Strike fiery-white against Earth's airy wall, And luminous in dissolution fall. Stars in the South ! -...
- Tuesday
- Getting hotter, but I have not begun summer clothes or khaki, though I expect to do so tomorrow. I have got pains, as I often do on board ship ; shoulders, loins, and legs, liver, and rheumatism I sup...
- Tuesday. Continued
- Colesberg-Burghersdorf.Major S - , whom I mentioned above, is one of the special service officers. He is a Staff College officer and was on the same staff with me at last year's (Wareham) manoeuvres a...
- Friday
- Three days ago we espied the 'Mexican,' the mail ship which left a day after us, lying across our bows in the far distance flying the signal 'unmanageable '; great excitement on board - we thought she...
- Sunday
- Weather turned quite chilly and cool. There is rather a heavy swell, though no breeze to speak of. We have gone back to serge clothes, having been in khaki all the rest of the time. I wish now that I ...
- Wednesday 25th
- We expect to be in to-morrow afternoon. Weather improved, but quite cool, and last night a tremendous thunderstorm, which is most unusual in these latitudes at this time of year. I read ' Sybil,' by D...
- Saturday 28th
- Arrived yesterday-afternoon and heard the exciting news of first three battles. No one had any orders for us, but to-day I went to Headquarters and have received orders to go to De Aar, where the adva...
- Saturday 28th. Part 2
- 9.40 p.m., Monday. - Mail closes at 10 p.m., so I have just left Station Restaurant, where I have been dining with H - and B - , to close this.The day has been hot; the railway engineer tells me that ...
- Saturday 28th. Part 3
- Very much love to you all. I may possibly get off another letter to-morrow. Your affectionate son, Sydney Earle. The Boers are evidently coming into Cape Colony, and the line to Norval's Pont has b...
- Saturday 28th. Part 4
- Your affectionate son, Sydney Earle. Love to ail. I hope to see Douglas to-night. No. 9 Sunday, 12/ll/'99 : De Aar. Dear Mother, - Things aremighty quiet to-day, very little doing.Lord M - arrived...
- Saturday 28th. Part 5
- The line of communication station staff is not in working order yet; I have no doubt it will improve. I hope to send you a poem culled from a local paper on Martial Law at De Aar to-morrow, if I can g...
- Saturday 28th. Part 6
- However, he was discovered quietly sitting at the foot of a kopje watching events. The alarm was false ; the enemy had fired five shells at the 9th Lancers, and killed a horse, I believe. In the eveni...
- Thursday
- We expect battle to-day. We protect advance of Guards' Brigade. Your affectionate son, Sydney Earle. No. 16,26/ll/'99: Near Graspan. Dear Mother, - I hope you got my fifteenth letter, dated from B...
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