Dr. Allinson's cookery book Part 5

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.

of b.u.t.ter, pepper and salt to taste. For the crust, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of b.u.t.ter, and as much cold water as needed. Boil the potatoes in their skins, and when nearly soft drain, peel, and cut them into pieces, scald and skin the tomatoes and cut them into pieces also. Mix them with the potatoes in a pie-dish. Chop up roughly the onion, and boil in about 1 pint of water, adding the b.u.t.ter and the vermicelli or sago. Cook until soft. Add pepper and salt, and mix all with the potatoes and tomatoes. Sprinkle in the thyme, and mix all the ingredients well. Quarter the eggs and place the pieces on the top of the vegetables. Make the crust, cover the dish with it, and bake the pie from 3/4 of an hour to 1 hour. The crust looks better if brushed over with white of egg before baking.

POTATOES AND MUSHROOM STEW.

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.

of b.u.t.ter, pepper and salt, and 1 teaspoonful of Allinson cornflour for thickening. Peel, wash, and cut into pieces the potatoes; chop up the onion, and set both over the fire with 1 pint of water, the b.u.t.ter and seasoning; let cook until the potatoes are about half done.

Meanwhile skin, wash, and cut into pieces the mushrooms, add them to the other ingredients, and let all stew together until tender. Thicken the liquid with the cornflour, boil up, and serve.

QUEEN'S APPLE AND ONION PIE.

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of apples, 2 lbs. of Spanish onions, 2 oz. of b.u.t.ter, 1/2 teaspoonful of spice, pepper and salt to taste, and a little hot milk; cut into slices the onions and apples, stew them gently (without adding-water) with 1 oz. of the b.u.t.ter, the spice and seasoning until quite tender.

Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to smooth the breadcrumbs; b.u.t.ter a pie-dish with 1/2 oz. of b.u.t.ter, place a layer of breadcrumbs in your dish, a layer of apple and onion, repeat this until your dish is full, finishing with breadcrumbs. Place the rest of the b.u.t.ter on the top in little bits, and bake the pie for 1 hour. Serve with brown gravy.

QUEEN'S ONION PIE.

3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of b.u.t.ter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk. Stew the onions in 2 oz. of b.u.t.ter, adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie," place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour.

QUEEN'S TOMATO PIE.

8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of tomatoes, 2 finely chopped onions, 1/2 oz. of b.u.t.ter, pepper and salt to taste, a little boiling milk; 1 dessertspoonful of finely chopped parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.

of the b.u.t.ter, the onions and seasoning for 10 minutes, then add the parsley. Soak the breadcrumbs with enough hot milk to just moisten them through, add the eggs beaten up. Grease a pie-dish, place in it first a layer of breadcrumbs, then one of tomatoes and so on until full, finishing with breadcrumbs. Put the rest of the b.u.t.ter in little bits on the top of the pie, and bake it until lightly brown.

SAVOURY CUSTARD.

1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best, but any kind of cooking cheese can be used; 1/2 a saltspoonful of nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the eggs well, and mix the cheese and seasoning with them. Mix well with the hot milk, pour the mixture into a b.u.t.tered pie-dish, and bake in a moderately hot oven until set. Serve with green vegetables and potatoes.

SAVOURY CUSTARD (Another way).

1 quart of milk, 6 eggs, pepper and salt to taste, 1 tablespoonful each of finely chopped parsley and spring onion. Proceed as above; mix the herbs and onion with the custard, and bake until set.

SAVOURY FRITTERS (1).

1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large English onion, 2 eggs, 1 oz. of b.u.t.ter, 1 teaspoonful of powdered sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Chop the onion up fine and fry it brown in the b.u.t.ter. Whip up the eggs and mix both ingredients with the breadcrumbs; add the mashed potatoes, herbs, and seasoning, and mix all well together. Form into fritters, dredge with flour, and fry them a nice brown. Serve with vegetables, potatoes, and sauce.

SAVOURY FRITTERS (2).

12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2 eggs, 1-1/2 oz. of b.u.t.ter, pepper and salt to taste. Chop the onions up small and fry them in the b.u.t.ter, or oil a nice brown, then add the sage to them. Mix a third of the onions with the breadcrumbs, add the eggs well beaten, pepper and salt; mix all well, form into fritters, and fry in b.u.t.ter or oil. The remainder of the onions place round the fritters on the dish. Serve with apple sauce.

SAVOURY PICKLED WALNUT.

1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1 teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of b.u.t.ter, pepper and salt to taste. Soak the bread in the milk, add the parsley, herbs, onion, eggs and seasoning. Mash up the pickled walnuts, dissolve part of the b.u.t.ter on the stove and add both to the other ingredients; mix all well. b.u.t.ter a pie-dish with the rest of the b.u.t.ter, pour in the mixture, and bake.

SAVOURY PIE.

6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb.

of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4 oz. of b.u.t.ter, 1/2 lb. of fine wheatmeal, pepper and salt to taste.

Have the beans boiled the previous day, place them in a pie-dish, chop up the onions and boil them in a little water until soft, cut the potatoes in small dice, slice the tomatoes, cut up the eggs, and mix all the ingredients thoroughly in the pie dish, adding the herbs, 1 oz. of b.u.t.ter, and seasoning. Pour over the mixture 1 pint of water, and let it cook for 1 hour in the oven. Make a paste of the wheatmeal, the rest of the b.u.t.ter and a little cold water, cover the vegetables with it, and bake the pie 1 hour in a moderate oven.

SAVOURY TARTLETS.

4 eggs, 4 oz. grated cheese, 1 oz. of b.u.t.ter, 1 teaspoonful of mustard, 1 gill of cream, pepper and salt to taste. For the crust 6 oz. of Allinson fine wheatmeal, and 2 oz. of b.u.t.ter. Whip up the eggs and add to each egg 1 dessertspoonful of water. Dissolve the mustard in a little water; mix this, the cheese and seasoning with the eggs.

Heat the b.u.t.ter in a frying-pan, and when boiling stir in the eggs and cheese mixture, stirring it with a knife over the fire until set. Turn the mixture into a bowl to cool. Meanwhile have ready the paste for the pastry. Rub the b.u.t.ter into the flour, add enough water to make it hold together, mixing the paste with a knife. Roll it out thin, line small patty pans, fill with the egg and cheese mixture. Moisten the edges of the paste in the patty pans, cover with paste, and press the edges together. Bake the little tartlets in a moderately hot oven until done; they will take from 15 to 20 minutes.

SPAGHETTI AUX TOMATOES.

1 lb. of spaghetti, the strained juice of one tin of tomatoes, 1 oz.

of b.u.t.ter, pepper and salt. Mix the tomato juice with 1 pint of water and let the liquid come to the boil, throw in the spaghetti, taking care to keep the contents of the saucepan boiling fast; add the b.u.t.ter and seasoning, and cook until tender; time from 15 to 20 minutes.

Serve very hot with grated cheese.

SPANISH ONIONS (Stewed).

Cut up lengthways as many onions as may be required, according to number in family. Set them over a fire in a saucepan with a piece of b.u.t.ter the size of a walnut, and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will be a lot of juice boiled out of the onions. Chop fine a handful of parsley, thicken the liquid on the onions with some Allinson fine wheatmeal, add pepper and salt; let the onions simmer a few minutes longer, then mix the parsley with them, and serve at once with squares of toast. This is a very nice dish for the evening meal.

SPANISH ONIONS AND CHEESE.

This is a very savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of b.u.t.ter. Peel and slice the onions thinly and grate the cheese. Arrange the onions in a pie-dish in layers, sprinkling cheese and a little pepper and salt between each layer. Finish with the cheese, scatter breadcrumbs on the top, cut up the b.u.t.ter into bits and scatter it over the breadcrumbs. Pour a small teacupful of water into the pie-dish, and bake about 2 hours. This is nice eaten cold as well as hot.

SPANISH ONIONS AND WHITE SAUCE.

Choose as many onions of equal size as are required and boil them whole in plenty of water until tender; the time necessary being about 2 to 2-1/2 hours. Then drain them, keeping the water they were boiled in as stock for soup or stew. Make the sauce as follows: 1/2 pint of milk, 1 oz. of b.u.t.ter, 1 heaped teaspoonful of cornflour, pepper and salt to taste. Boil the milk with the b.u.t.ter and seasoning, and thicken it with the cornflour. Boil the sauce up again and pour it over the onions, which should be ready on a hot dish on slices of toast.

SPANISH STEW.

2 lbs. of potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz.

of vermicelli, 1/2 pint of milk, 1 oz. of b.u.t.ter, pepper and salt. Cut up into dice the potatoes and onions, and stew them with the b.u.t.ter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve.

SPINACH DUMPLINGS.

2 lbs. of spinach, 3 eggs, 1 oz. of b.u.t.ter, 2 finely chopped onions, juice of 1/2 a lemon, pepper and salt, and some Allinson fine wheatmeal. Pick and wash the spinach, boil it with the onions without water until quite tender; drain it dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon juice, b.u.t.ter, and seasoning.

Add as much of the meal as necessary to make the mixture into a soft paste. Form into b.a.l.l.s, flour them, drop them into boiling water, and boil them 5 to 10 minutes; serve with potatoes and gravy.