Dr. Allinson's cookery book Part 36

VEGETABLE PIE.

2 oz. each of potato, carrot, turnip, celery, tomato (or any other vegetable in season), a small onion, 1/2 oz. of b.u.t.ter, pepper and salt to taste, 1 teaspoonful of sago. Chop fine the onion and fry it.

Boil all the vegetables, previously washed and cut up, in 1/2 pint of water. When they are quite tender, put all in a pie-dish, adding seasoning to taste. Add enough water for gravy, and sprinkle in the sago. Cover with short crust, and bake in a moderately hot oven.

STEWED PRUNES AND GRATED COCOANUT.

Stew some Californian plums in enough water to cover them well. If possible, they should be soaked over night. Grate some fresh cocoanut, after removing the brown outer skin, and serve separately.

No. 10.

ASPARAGUS SOUP.

1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level dessertspoonful of cornflour, 1/4 oz. of b.u.t.ter, pepper and salt to taste. Boil the asparagus in the water till tender, add the seasoning, and the cornflour smoothed in the milk, boil up and serve.

MACARONI WITH CAPER SAUCE.

2 oz. macaroni, 1/4 pint white sauce (see "Sauces"); 1 teaspoonful capers chopped small, enough of the caper vinegar to taste. Boil the macaroni in 1/2 pint of water until tender. Make the white sauce, then add the capers and vinegar. Serve with vegetables.

PRUNE BATTER.

8 or 10 well-cooked Californian plums, with a little of the juice, 2 oz. of fine wheatmeal, 1/2 oz. of b.u.t.ter, 1 gill of milk, and 1 egg.

Make a batter of the milk, meal, and egg, oil the b.u.t.ter, and stir it in. Place the prunes in a little pie-dish, pour the batter over, and bake until a nice brown.

No. 11.

TOMATO SOUP.

1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful of cornflour, 1 small onion, pepper and salt to taste, and a little b.u.t.ter. Chop the onion up fine, and cook the tomatoes and onion in enough water to make 1/2 pint of soup. When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of b.u.t.ter; serve with sippets of toast.

BREAD STEAK.

One slice of Wholemeal bread, a small finely chopped onion, a little milk, half an egg beaten up, pepper and salt, a little piece of b.u.t.ter. Dip the bread in milk, then in egg; melt the b.u.t.ter in a frying pan, fry the bread and onion a nice brown, sprinkle with seasoning and serve with potato and greens.

SEMOLINA PUDDING.

1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste. Boil the semolina in the milk until well thickened, add sugar and flavouring, pour the mixture into a little pie-dish, and bake until a golden colour.

No. 12.

BREAD SOUP.

1 slice of Allinson bread, 1 small finely chopped onion fried brown, a pinch of nutmeg, pepper and salt to taste. Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning. When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve.

RICE AND MUSHROOMS.

1/4 lb. of rice, 1/4 lb. of mushrooms, a little b.u.t.ter and seasoning.

Cook the rice in 1/2 pint of water, as directed in recipe for "Rice."

Peel and wash the mushrooms, place them in a flat tin with a few spoonfuls of water, a dusting of pepper and salt and a bit of b.u.t.ter on each. Bake them from 15 to 20 minutes, spread the rice on a flat dish, place the mushrooms in the middle, pour over the gravy, and serve.

BREAD PUDDING.

3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1 well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of b.u.t.ter, a little milk. Soak the bread in milk, and squeeze the surplus out with a spoon. Mix all the ingredients together, add the b.u.t.ter oiled, pour the mixture into a b.u.t.tered pie-dish, and bake the pudding from 30 to 45 minutes.

No. 13.

ONION SOUP.

1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of b.u.t.ter, pepper and salt and a pinch of mixed herbs, a little milk. Cut up the vegetables and cook them in 1/2 pint of water, adding a little herbs.

When tender, rub the vegetables through a sieve, return the soup to the saucepan, add the b.u.t.ter and seasoning, and serve.

MACARONI AND TOMATOES.

2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of water, a little grated cheese. Cook the rice in the water and tomatoes until tender, add seasoning, and serve with grated cheese and vegetables.

STEAMED PUDDING.

2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled b.u.t.ter, 1 oz.

sultanas, 1/2 saltspoonful of cinnamon, sugar to taste. Soak the sago over the fire in a little water; when almost tender drain off any water that is not absorbed, mix it with the other ingredients, pour the mixture into a soup-or small basin, tie with a cloth, and steam the pudding for an hour. Serve with white sauce.

No. 14.

GREEN PEA SOUP.

1/2 teacupful green peas, 1/4 oz. of b.u.t.ter, 1 spray of mint, a teaspoonful of fine meal, a little milk, pepper and salt to taste.