Page:Mrs Beeton's Book of Household Management.djvu/1775

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Ingredients.—½ a lb. of grated cheese, ½ an oz. of butter oiled, ¼ of a pint of cream or milk, 1 teaspoonful of made mustard, salt, cayenne pepper, 1 egg.

Method.—Beat the egg, add to it the mustard, cream or milk, butter, cheese, and a liberal seasoning of salt and cayenne, and mix well. Turn into a buttered dish, and bake gently from 20 to 25 minutes.

Time.—To bake, from 20 to 25 minutes. Average Cost, 9d. to 1s. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—1 lb. of cooked chicken, 4 ozs. of ham or lean bacon, 2 ozs. of butter, ¼ of a pint of cream, 3 eggs, nutmeg, cayenne, salt, ¾ of a pint of Béchamel, oyster or other suitable sauce (see Sauces).

Method.—Melt the butter, beat the eggs until light, and mix the two together. Chop the chicken and ham finely, pound them well, adding a little of the mixed egg and butter to moisten. When smooth add the cream stiffly whipped, the remainder of the egg mixture, and season to taste. Turn into a well-buttered mould or basin, steam gently from 30 to 35 minutes, and serve with a little sauce poured round and the remainder in a sauceboat.

Time.—To cook, from 30 to 35 minutes. Average Cost, 5s. 6d. to 6s. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—4 ozs. of Jordan or Valencia almonds, 8 ozs. of castor sugar, 3 stale 1d. sponge cakes, the white of 3 eggs, ¼ of a teaspoonful of finely-grated orange rind, ¼ of a teaspoonful of powdered cinnamon, whipped cream, jam.

Method.—Pound or finely chop the almonds, and pass the sponge-cakes through a fine sieve. Mix the two together, add the orange rind and cinnamon, and stir in the whites of egg. Bake in well-buttered small patty pans for about 15 minutes, turn out, and when cold garnish with a small pyramid of cream with a little jam or preserved fruit in the centre of it.

Time.—To bake, from 10 to 15 minutes. Average Cost, 1s., in addition to cream and jam. Sufficient for 10 or 12 cakes. Seasonable at any time.

Ingredients.—1 small leg of mutton, 2 ozs. of butter, 2 ozs. of curry powder, 3 onions cut into dice, 1 tablespoonful of sugar, ½ a pint of milk, ¼ of a pint of vinegar (or the juice of 3 lemons), 6 lemon or orange leaves coarsely chopped.