No. 197. Baked Batter

3 ounces flour.

2 eggs.

1/2 pint milk.

1 ounce butter. A pinch of salt.

Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour.

No. 198. Whole Meal Biscuits

4 ounces whole meal flour. 2 ounces white flour.

1 egg.

1/2 teaspoon baking powder.

1 1/2 ounces butter. 1 1/2 ounces sugar. 1/2 tablespoon golden syrup.

Mix the two flours, the butter, baking powder, and sugar well together on the paste-board; make a hole in the centre into which break the egg, and pour in the syrup, then mix with the hand until all be thoroughly incorporated. Roll the paste very thin, stamp out the required size, prick over with a fork, and bake in a brisk oven until crisp.

No. 199. Cherry Tartlets

1 pound cherries. 1/4 pound white sugar.

1/2 pint water. Short paste.

Place the sugar and water in an enamelled stew-pan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the scum as it rises. Have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking.

No. 200. Chestnut Cakes

1 pound chestnuts.

2 eggs.

2 teaspoons castor sugar. 2 1/2 ounces butter.

Boil the chestnuts half an hour, strain, and after removing shells and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the butter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of butter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.

No. 201. French Plum Pasties

6 ounces whole meal flour.

2 ounces white flour.

3 ounces butter.

A little water. Stewed French plums.

1 egg.

Make a paste of the flour, butter, water, and half the egg; roll out rather thin; cut into four-inch squares, place a French plum, having removed the stone, in the centre of each square, moisten the edges with a little water, fold them over, brush over with the remainder of the beaten egg, and bake in a moderate oven for fifteen or twenty minutes.

Note. - They may be eaten either hot or cold, and will be found particularly suitable for travelling, etc.

No. 202. Potted Haricot Beans

(See Potted Lentils).

No. 204. Potted Lentils

1 quart soaked lentils.

1 quart water.

4 ounces butter.

1 teaspoon salt.

A pinch of sweet herbs.

6 cloves.

6 allspice. 12 peppercorns. 1 inch cinnamon stick. A piece of mace size of a shilling.

Dissolve the butter in a saucepan, then place in all the ingredients except the salt Remove the scum as it rises. Boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. Rub through a wire sieve with a wooden spoon until only the husks remain. When quite cold, place in a dish or jar, and pour oiled butter over the top to exclude the air. It will keep good for some days.

Note. - The thick remaining in the sieve may be re-boiled for stock.

No. 208. Puff Paste

1/2 pound Vienna flour. 6 ounces butter.

1/2 tea-cup cold water. 1 teaspoon lemon juice.

Place the flour in the middle of a paste-board, and lightly roll the butter in it, then divide the butter into two equal parts, and place one half on one side. Chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. Then roll it out half an inch thick. Place the other half of the butter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. The paste should then be left for at least two hours in a cool place with a damp cloth over it before being used.

Note. - In warm weather, the butter, egg, and water should be kept in a basin with ice for at least half an hour before using.

No. 211. Boiled Rice

For Curries, etc.

About 12 ounces of rice.

A pinch of salt.


Place the rice in a saucepan, cover with cold water and bring to the boil, then strain away the water and return the rice to the saucepan, add fresh cold water and the salt, and boil for fifteen minutes, then strain it through a colander again.

Stand the colander containing the rice on a plate, cover it with a cloth and place in a warm (not hot) oven for two hours. Stir the rice occasionally with a fork.