SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Jewish Recipes

Have a bare knuckle of veal, and a calf’s foot or cow heel; put it
into a stew-pan with a thick slice of smoked beef, a few herbs, a
blade of mace, two or three onions, a little lemon peel, pepper
and salt, and three or four pints of water (the French add a little
tarragon vinegar). When it boils skim it, and when cold, if not clear,
boil it a few minutes with the white and shell of an egg, and pass it
through a jelly bag, this jelly with the juice of two or three lemons,
and poured into a mould, in which are put the yolks of eggs boiled
hard, forms a pretty supper dish.

Jewish Recipes

Sayings

BEETROOT AND ONION STEW

3 Beetroots—2d.

3 Onions—1d.

1 1/2 oz. Butter

1 teaspoonful Sugar

1/2 teaspoonful Salt—1 1/2d.

1/2 pint Milk—1d.

1 tablespoonful Vinegar

1/2 oz. Flour—1/2d.

Mashed Potatoes—1 1/2d.

Total Cost—71/2 d.

Time—One Hour

Boil the beetroots by directions given and slice them up; peel and slice up the onions and fry in the butter, but do not let them brown. Stir in the flour and the milk and bring to the boil, and when it has boiled a few minutes stir in gradually the vinegar, salt, and sugar, then the beetroot. Simmer slowly for one hour; make a border of the potatoes on a hot dish, garnish with sprigs of parsley. Put the beetroot and onion in the centre, and serve hot.

Quotes World

VEAL CUTLETS. MRS. U. F. SEFFNER.

Fry a few slices of breakfast bacon. Dip the cutlets in a beaten egg;

roll in corn meal or cracker crumbs; salt and pepper; put in skillet

with the fat from bacon; fry slowly until a nice brown.

Spring Chicken Recipes

RHUBARB MOULD

1 bundle Rhubarb—3d.

6 oz. Sugar—1 1/2d.

1/4 lb. Sago

1/2 pint Water—1 1/2d.

Total Cost—6d.

Time—20 Minutes

Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill warm water, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish.

Diabetic Recipes

RAGOUT OF COOKED MEAT

Cut one pint of cold meat into half-inch dice,
removing the fat, bone and gristle. Put the meat into a stew pan, cover
with boiling water and simmer slowly two or three hours or until very
tender. Then add half a can of mushrooms cut fine, two tablespoons of
lemon juice and salt and pepper to taste. Wet one tablespoonful of
cornstarch to a smooth paste with a little cold water and stir into the
boiling liquor, add a teaspoon of caramel if not brown enough. Cook ten
minutes and serve plain or in a border of mashed potatoes. The seasoning
may be varied by using one teaspoon of curry powder, a few grains of
cayenne or half a tumbler of currant jelly and salt to taste.

Diabetic Recipes

EGG WITH WHITE SAUCE FOR LUNCHEON

Cut stale bread into one-fourth
slices and shape into rounds, then saute in olive oil. Arrange on a hot
platter and on each place a French poached egg. Cover with Marnay sauce,
sprinkle with buttered breadcrumbs and put in oven just long enough to
brown crumbs. For the Marnay sauce, cook one and one-half cups of
chicken stock with one slice of onion, one slice carrot, bit of bay
leaf, a sprig of parsley and six peppercorns until reduced to one cup,
then strain. Melt one-fourth cup of butter, add one-fourth cup flour,
and stir until well blended, then pour on gradually while constantly
heating the chicken stock and three-fourths cup scalded milk. Bring to
the boiling point and add one-half teaspoon salt, one-eighth teaspoon
paprika, two tablespoons of Parmesean cheese and one-half cup goose or
duck liver, cut in one-third inch cubes.

Diabetic Recipes

POTATO WALL, OR EDGING.

Jewish Recipes

Raise a wall of finely-mashed potatoes, of two or three inches high,
round the dish; form it with a spoon to the shape required, brush it
over with egg, and put it in the oven to become hot and brown; if it
does not brown nicely, use the salamander. Rice is arranged the
same way to edge curries or fricassees; it must be first boiled till
tender.

Jewish Recipes

Diabetic Recipes

POTATOES “AU GRATIN.” JENNY E. WALLACE.

Take one tablespoonful of butter, and three tablespoonfuls of flour;

mix together on stove, and add two cups milk. Chop fine cold boiled

potatoes; put in a baking dish; pour the dressing over, and add enough

grated cheese to cover it; bake about thirty minutes.

Diabetic Recipes

BEEF STOCK

Leg of Beef—9d.

Vegetables—1d.

Total Cost—10d.

The bone in this meat should be chopped small by the butcher. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold water, and bring it to the boil; add a dessertspoonful of salt; this will throw up the scum, which must be carefully removed. When this has been done put in 2 dozen peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place.

This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes.

Diabetic Recipes

BOILED SPANISH ONIONS

Boil Spanish onions in salted water thirty
minutes. Drain and add butter or drippings, salt and pepper, covering
the pan to prevent steam from escaping. Cook slowly for about three
hours, basting frequently with drippings. Care should be taken that they
do not burn.

Chicken Breast Recipes