Lilian Clarke

“ If better pastry is required, add more lard, or use butter instead.
6. Recipe for Keeping Eggs.
Take a large stew pot, or deep bowl, and put a layer of common salt in the bottom. Then insert a few eggs with the thin end downwards, and in such a way that they do not touch each other. Then put another layer of salt on the top, and repeat the process until the pot is full, having salt as the top layer. Tie down very tightly, and whenever an egg is taken out take care to tie down again. Be sure the eggs are fresh, and have not been much shaken, and they will keep good for months. ”

“ Cheese Pudding (No. 1) . Few slices of thin bread and butter.
1 egg.
Pepper and salt.
1⁄2-pint milk.
3-oz. grated cheese.
Bread crumbs.
Grease a pie dish, and coat with crumbs. Put in a layer of bread and butter, then cheese and seasoning, and so on, with a layer of cheese on the top. Beat an egg, add it to the milk, and pour it on gradually. There will seem to be too much liquid at first, but it will soak up. Put a few bits of butter on the top. Bake until set.
38. Paragon Pudding. 1-lb. cooked potatoes.
5-oz. loaf sugar. ”

“ As each one is done, carefully lift out without breaking on to a glass dish. Boil up the syrup 2 or 3 minutes, cool a little and pour over the pears. Add a few drops of cochineal to improve the colour. Do not let the fruit boil, but gently simmer.
62. Harrogate Pudding.
Take about a pound of any kind of red fruit and stew it (with sugar to taste) in a pan until tender. Line a basin or mould with slices of bread about half-an-inch thick. Strain the fruit into the mould and cover with bread. Pour as much juice over the whole as will completely saturate the bread. ”

“ Make a batter of 3 tablespoonsful of flour, 1⁄2-pint of milk, one egg. Chop the meat, add half a boiled onion, 1⁄2 teaspoonful chopped parsley, and salt. Stir into the batter. Grease a pie dish, stir in the omelette, and bake 1⁄2 hour. Turn out on a dish, and serve with gravy.
22. Scrambled Eggs. 1 egg.
1-oz. butter.
1 tablespoonful milk.
Pepper and salt.
Put butter in pan, and when melted, add eggs and milk. Stir until it thickens, and serve on buttered toast. Use more eggs for more than one person. ”

“ Weight of 2 eggs in butter, sugar and flour, grated rind of 1 orange, little milk, 2 teaspoonsful baking powder, 2 eggs. Mix well and bake in dripping tin. Turn the cake on to a board when done, and ice as follows. Icing:—Squeeze the juice of 1 orange into a basin and add as much icing sugar as will make it thick. Spread while the cake is hot. When cold cut in shapes. ”

“ Mix the almonds and sugar and bind with a very little dissolved gelatine. Put on the cake with a knife.
Icing.
Put 2-lbs. icing sugar in a bowl and moisten with the beaten whites of 2 eggs and lemon juice, or a little dissolved gelatine. Pour over the cake and make smooth with a knife dipped in water. Ornament with crystalized fruits or crystals put on when the icing is soft. Put in dry place to dry.
60. Split Cakes.
Rub 3-oz. butter into 1-lb. flour; add 1 tablespoonful castor sugar and 2 teaspoonsful baking powder. Form into small flat cakes, and bake just in time to serve hot. ”

“ The bread should absorb the apple juice, if not add more bread. Warm 1-oz. butter and stir in. Place in greased dish, and bake 40 minutes. Whip whites of eggs to stiff froth, pile on the pudding and lightly brown.
26. Stewed Figs.
Wash 1-lb. figs, place in pan, add enough boiling water to cover them; add 1 tablespoonful treacle and 1 teaspoonful finely chopped lemon peel. Cover the pan, and simmer till tender; serve cold.
27. Baked Milk (For Fruit) .
Put 1⁄2-pint milk into a jar, and place in warm oven for 5 or 6 hours, when it should be as thick as rich cream. ”

“ Put the flour into a bowl and make to smooth paste with a little milk, add the eggs without beating them, then beat 3 or 4 minutes adding more milk until the batter is the desired thickness, (a little thinner than cake mixture.) Have ready a dripping tin with a depth of 1⁄4 inch of hot dripping in it and pour the batter in and bake in a hot oven about 20 minutes.
48. Steamed Batter Pudding.
Make the same as Yorkshire pudding, putting the batter into a cloth, wrung out in boiling water and steam 11⁄2 hours. Serve with jam or raspberry vinegar.
49. Chocolate Pudding. 1⁄4-lb. bread crumbs. ”

“ Break the white of an egg into one glass, and put an equal quantity of water into another. Put this into a basin, and stir it with the sugar until it is of a dough-like consistency. The proportion of the white of egg and water is two to each pound of sugar.
3. Candy Cherries.
Cut off a piece of candy dough and make it into a thin roll about 1⁄2 inch wide. Take a sharp knife and cut into small pieces, and roll them until they are like marbles. Split some crystalized cherries, and press a marble between each.
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4. Almond Creams.
Blanch the almonds, and cover with candy dough. ”

“ Rub butter into flour, mix dry ingredients, make into a paste with egg and milk, roll out, cut with a round cutter, then take the centre out with a smaller one, fry in hot fat and dredge freely with sugar. ”

“ Boil the milk, add the cocoa, stir in the bread crumbs, sugar, yolks of eggs and essence, bake in a slow oven till set, whip the whites to a stiff froth, and cover the pudding. Put in the oven to brown slightly. ”

“ Rind and juice of 1⁄2 lemon.
1 white of egg.
Melt the butter, and add to the apple with lemon and sugar, and lastly, beaten yolks and stiff white.
14. Good Family Pastry.
To every pound of flour allow 1⁄2-lb. of lard and 1⁄2 teaspoonful of salt. Rub the lard in, and mix to smooth paste with water. Roll out once altogether, and then use as required. Bake in a quick oven. Add 1-oz. more lard to make extra good.
15. Pie Pastry.
To every pound of flour, allow 3-ozs. of lard, 3-ozs. of dripping, 3 teaspoonsful baking powder, and half a teaspoonful salt. ”

“ Cheese Straws. 2-oz. butter.
3-oz. grated cheese.
1 tablespoonful water.
Salt.
2-oz. flour.
1 yolk of egg.
Pepper.
Cayenne.
Mix well, roll into fingers and rings. Bake 7 minutes. When cold put two or three straws through each ring.
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20. Egg & Bacon Pie.
Put a layer of pastry in a soup plate, put small pieces of cooked ham or bacon in, beat one or more eggs, season with pepper, pour over the bacon, and cover with pastry and bake.
21. Another Cold Meat Dish. ”

“ Chopped parsley.
Pepper and salt.
Beat eggs slightly, and add seasoning. When the butter is hot in the frying-pan, pour in the eggs, stir to prevent sticking, and as soon as it commences to set, draw towards the handle of the pan, turn over and cook for a minute. Serve hot.
18. Dough Nuts. 1-oz. castor sugar.
1⁄2-lb. flour.
2-oz. butter.
1 egg. ”

“ Cook the rice in the milk till it thickens, take it from the fire and stir the sugar and jam in. Add the strained gelatine (which has been dissolved in hot water) , colour and serve. Whipped cream improves this dish.
35. Kingston Puddings. 3-oz. butter.
2-oz. castor sugar.
3-oz. flour.
1⁄4-pint milk.
Melt butter, add sugar, etc. Bake in buttered cups 1⁄2 hour. Serve with sauce.
36. Fig Pudding (No. 2.) 1⁄2-lb. figs.
6-oz. brown sugar.
1⁄4-lb. suet.
Nutmeg to taste.
1⁄2-lb. bread crumbs.
2 eggs.
4-oz. flour. ”