Reform Cookery Book Part 8

Small Cheese Tartlets

can be made by dividing same ingredients into a number of small cases or patty tins. Ten minutes should be long enough to bake. Another very good filling for these or the previous puff pie is the mixture given in recipe for Scotch woodc.o.c.k, while a novel and delicious

Welsh Rarebit

could be made with either of these mixtures, with perhaps a rather more liberal supply of cheese and made mustard spread between slices of hot b.u.t.tered toast.

Mock Crab

is made with somewhat similar filling, but is best with fresh tomatoes.

Remove skin and seeds from 1/2 lb. firm, ripe tomatoes, and cut small; grate 4 ozs. rich, well-flavoured Cheddar cheese. Add to tomatoes in basin with teaspoonful made mustard, yolks of 3 hard-boiled eggs, large spoonful mushroom ketchup, a little extract, and a very little curry powder or paste.

Pound all together with back of a wooden spoon till quite smooth. Serve in scallop sh.e.l.ls, garnished with the white of egg.

These cheese tartlets, mock crab, patties, &c., can be most acceptably varied by using

Shredded Wheat Biscuits

in place of pastry cases or scallop sh.e.l.ls. Use any of the cheese mixtures given for Scotch woodc.o.c.k, mock crab, &c. With a sharp-pointed knife split the biscuit open and place in b.u.t.tered tin, with a bit of b.u.t.ter on the top of each, in hot oven till crisp and brown. Remove to hot dish, fill in each biscuit with the mixture made very hot, and pile up more on the top.

Dresden Patties.

Stamp out 6 or 8 rounds of bread, dip quickly in milk, gravy, or diluted extract, and drain--on no account allow to soak. Brush over with egg, toss in fine crumbs and fry. Drain and keep very hot. Prepare a cheese and tomato mixture same as for "Scotch Woodc.o.c.k," and while in saucepan add 1 or 2 hard-boiled eggs--the white chopped in small dice or tiny strips. Mix lightly over the fire and pile up on centre of each round. Serve on hot napkin, garnished with fried parsley. These patties may also be made with shredded wheat biscuits.

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MISCELLANEOUS SAVOURIES.

Scotch Haggis.

"Fair fa' yer honest, sonsy face, Great chieftain o' the puddin' race."

It is to be hoped the shade of Burns will forbear to haunt those who have the temerity to appropriate the sacred name of Haggis for anything innocent of the time-honoured liver and lights which were the _sine qua non_ of the great chieftain. But in Burns' time people were not haunted by the horrors of trichinae, measly affections, &c., &c. (one must not be too brutally plain spoken, even in what they are avoiding), as we are now, so perhaps this practical age may risk the shade rather than the substance.

For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of the fire, or in the oven till brown and crisp, but not burnt. Have the same quant.i.ty of cooked brown or German lentils, and a half-teacupful onions, chopped up and browned in a little b.u.t.ter. Mix all together and add 4 ozs.

chopped vegetable suet, and seasoning necessary of ketchup, black and Jamaica popper.

It should be fairly moist; if too dry add a little stock, gravy, or extract.

Turn into greased basin and steam at least 3 hours. An almost too realistic imitation of "liver" is contrived by subst.i.tuting chopped mushrooms for the lentils. It may also be varied by using crushed shredded wheat biscuit crumbs in place of the oatmeal. Any "remains" will be found very toothsome, if sliced when cold, and toasted or fried.

Rolled Oats Savoury.

Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk in which some onion has been boiled. Allow to soak for an hour, remove onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin for an hour. May be served with a puree of tomatoes.

Irish Stew.

Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips, and onions. Fry all, except the potatoes, a nice brown in a little b.u.t.ter or fat. Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good stock to barely cover. Simmer very gently for about 2 hours. It may also be baked in pie-dish.

This may be varied in many ways, as by adding layers of forcemeat, pressed lentils, &c. Then there are the various nut meats--Meatose, Vejola, Savoury Nut Meat, &c.--which can be used to great advantage in such a stew.

Scotch Stew.

This is a most substantial and excellent dish. Wash well 1/4 lb.

_pot_ barley--the unpearled if it can be procured--simmer gently in 1 pint white stock for an hour, then add some carrots, sc.r.a.ped--and if large, sliced lengthwise--2 or 3 small turnips cut in halves or quarters, or part of a large one in slices, a Spanish onion sliced, or a few shallots, some green peas, French beans, or other vegetables that may be in season; some cauliflower in sprigs is a welcome addition. It or green peas should not be added till 1/2 hour before serving. Simmer till all the vegetables are just cooked, adding more stock if necessary. Serve with a border of boiled pasties, potato b.a.l.l.s, or chips.

Poor Man's Pie.

Pare and slice 2 to 3 lbs. potatoes. Slice 1 lb. onions; put half the potatoes in pie-dish, then the onions, and sprinkle over 2 tablespoonfuls tapioca and a little powdered herbs or parsley. Add the rest of the potatoes, dust with pepper and salt, pour in water or stock to within 1/2 inch from top. Put 2 oz. b.u.t.ter or nut b.u.t.ter on the top, and bake in moderate oven about 2 hours.

Vegetable Roast Duck.

Take a good-sized vegetable marrow, pare thinly and remove a small wedge-shaped piece from the side. Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg.

Coat with crumbs, put some b.u.t.ter over, and bake till a nice brown, basting frequently. Serve with fried tomatoes.

An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any of the sausage mixtures given previously.

Esau's Pottage.