Edith B. Cohen

“ Clean and dry the fish very thoroughly, put it on a baking tin, greased with a little oil or butter, sprinkling pepper and salt over it. Cover with a well-greased sheet of paper, bake from 10 minutes to 1⁄2 an hour, according to the size of the fish. Remove the paper, and serve the fish with chopped parsley and the strained liquor from the tin.
To Boil Fish. When the fish is thoroughly cleaned, put it on a strainer or dish, place it in a saucepan with boiling water sufficient to cover it, some salt and a tablespoonful of vinegar. Simmer gently till the skin begins to crack. ”

“ It is more economical, as the joint loses less weight, and if carefully attended to cannot be distinguished from roast meat. A double tin which holds hot water should be used, so that the steam from the water may prevent the dripping from burning. Place the meat on a trivet in the tin, flour the meat, sprinkle it with salt, put it in the hottest part of the oven for the first few minutes, then remove it to a cooler part, baste well, and turn it over occasionally. (For time and gravy see Roast Meat.) ”

“ The number of girls at a practice lesson should never exceed twelve, and they should work two together at one board. They should be shown how to weigh carefully each ingredient, and should themselves regulate, by a clock, the cooking of their own dishes. Perfect order must be maintained, and it is very necessary that neatness should be insisted on throughout every stage, and that special attention should be paid to personal cleanliness. ”

“ Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.
Cabbage Soup. Time—1 hour. 1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 pint milk, 11⁄4 pint boiling water, 2 tablespoonfuls semolina, 1 teaspoonful salt, 1⁄4 teaspoonful pepper. ”

“ We cannot claim absolute originality for all our recipes, and indeed have many authorities to thank for kind help in our task. We feel convinced, however, that many recipes, which have been treasured for years in manuscript, will prove new and attractive to some at least of our readers. ”

“ The want of an orthodox book, dealing with the preparation of economical dishes, has been keenly felt by us during the last few years, and it is this that has led us to think our little handbook may be of service. ”

“ Peel and core the apples, and fill the centre of each with moist sugar and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. Place an apple in the centre of each piece of paste, and work it well round the apple. Grease a tin, place the dumplings on it, and bake about 1⁄4 hour. ”

“ Serve either with gravy, or a little butter, pepper and salt.
Jerusalem Artichokes. Time—1⁄2 hour. Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft. They can be served either with gravy or butter sauce.
Baked Potatoes. Time—11⁄2 hour. Choose potatoes of equal size. Brush them very clean, drop them into a basin of cold salt and water, then dry them. Place them on a baking sheet, and bake in a moderate oven. When a fork will pierce them easily they are baked. The skins should never be eaten. ”

“ The cheaper kinds of fish, such as herrings, mackerel, haddocks, and plaice, contain more nourishment than most of the more expensive kinds. All fish must be thoroughly cleansed in salt and water, two waters at least being allowed. ”

“ Cold potatoes may also be used instead of boiling fresh ones. Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. Form the mixture into balls with a tablespoon, flatten them into cakes 17brush over with beaten egg, toss them in bread-crumbs, and fry in oil. This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about 1⁄4 hour. ”

“ Cocoanut Custard. Time—1⁄2 hour. 2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.
Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown. ”

“ Cut the foot into 3 pieces, put them in a saucepan and add the cold water, simmer gently 8 hours then strain into a basin. When the jelly is cold, carefully skim off the fat, dip a clean cloth into boiling water, and wipe any remaining fat off the surface with the cloth. Melt the jelly in a saucepan, then add the sugar, lemon-juice, and rind, whites of eggs well beaten, the shells and spice. ”

“ Stew the currants with the sugar and water, when soft pour them boiling into a pudding basin, which has been lined with slices of bread, about half an inch thick. Cover the basin with a plate, on which place a heavy weight. Turn out when cold; the bread should then have become soaked with juice. ”

“ The liver must be prepared apart from other meat. It must be cut open, washed in cold water, fried over the fire on a shovel, and, whilst frying, it must be salted. When fried the blood must be well washed from it. ”

“ A class-room can easily be adapted as the kitchen by the introduction of a good-sized cupboard and a simple open range. A kitchen table should be procured with screw legs, so that it can conveniently be taken to pieces, and removed after the lesson. ”

“ It is desirable that the various processes should be carried on with the simplest means, so that every girl may be fairly expected to find in her own home all such utensils as are employed during the lesson. ”

“ No demonstration should last longer than an hour and a half, so that the teacher may secure the entire attention of the pupils. These lessons will afford an opportunity for dwelling on the value of foods, both from an economical and medical point of view. ”