Page:Mrs Beeton's Book of Household Management.djvu/1552

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Ingredients.—¼ of a pint of white haricot beans, 1 quart of water, a bay-leaf, 1 clove, 2 or 3 sprigs of parsley, salt and pepper, 2 or 3 tablespoonfuls of cream.

Method.—Soak the beans for 12 hours, then wash them well, and put them into a well-lined stewpan. Add the water, bay-leaf, clove, parsley and a little salt, boil gently for 3 hours, and strain through a fine strainer. Let the tea stand for 15 or 20 minutes, then pour carefully into a clean stewpan, taking care not to disturb the sediment. Re-heat, add the cream, season to taste, and serve.

Time.—3½ hours. Average Cost, 4d.

Ingredients.—1 quart of milk (or milk and water), 2½ ozs. of lentil flour, sugar to taste, flavouring if liked, salt.

Method.—Mix the flour smoothly with a little milk, boil up the remainder, and pour it over the blended flour. Replace in the saucepan, stir and boil gently for 5 minutes, then add a good pinch of salt, saccharine to taste, and cover closely. Simmer gently for ½ an hour, stirring occasionally, then add a little ginger, nutmeg, or any flavouring preferred, and serve.

Time.—About 45 minutes. Average Cost, 5d. to 6d. Sufficient for 3 or 4 persons.

The ordinary methods of cooking are applied, but all gravies and sauces must be entirely free from root vegetables, flour and other starchy substances.

Ingredients.—½ a pint of milk, ¼ of an oz. of gelatine, saccharine, lemon-rind or other flavouring.

Method.—Infuse 2 or 3 fine strips of lemon-rind in the milk for 10 minutes, add the saccharine and gelatine, and stir by the side of the fire until the latter is dissolved. Strain into a mould, and turn out when set.

Time.—1 hour. Average Cost, 3d.

Ingredients.—2 ozs. of butter, 1½ ozs. of gluten flour, 1 pint of stock, milk, or water.

Method.—Melt the butter in a saucepan, add the gluten flour, and, when well mixed, put in the stock, milk or water. Stir and boil for a few minutes, season to taste, and serve. A sweet sauce is made by adding