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Pour over whole one tablespoon of brandy, and juice and rind of one lemon. Line bottom and sides of plate with crust, fill in with mixture, and put strips of dough across. Boil two pounds lean, fresh beef. When cold, chop fine. Add one-half pound chopped suet, shredded very fine, and all gristle removed.
Mushroom Sauce Melt one tablespoon butter; stir in a tablespoon of flour, and when it is well browned, add, after heating, six tablespoons of stock with half the juice from the can of mushrooms and one-half teaspoonful of lemon juice, seasoned with pepper and salt; add the button mushrooms and let all simmer about ten minutes. Pour over the filet of beef and serve.
My father would say he needed stimulant at once, and treatment later. See for yourself." And the daughter of the well-known and beloved old army surgeon knew her ground and never faltered. Burroughs made brief examination and no remonstrance. In another minute the steward was administering brandy and water in a tablespoon while, anxious to re-establish himself, the young doctor was explaining.
Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins. Split and spread with butter. Pick, hull, and drain berries.
Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a little parsley, one tablespoon of melted fat, and soup stock enough to make a soft paste. Half fill patty-pans with the mixture. Break an egg carefully on the top of each, sprinkle with a little salt, pepper and cracker dust. Put in the oven and bake about ten minutes. Serve hot.
Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and lastly one well-beaten egg. Mix all on stove in skillet, remove from fire and stuff fowl. Cook until it leaves the sides of the fryer, stirring occasionally. If too dry add a little soup stock.
Take one quart of milk, one and one-half cups of sugar, seven heaping tablespoons of cocoa, six level tablespoons of cornstarch, one tablespoon of vanilla; place milk and sugar up to boil, when boiling, add cocoa, dissolved to a smooth paste; then add cornstarch dissolved in cold water, let come to a boil, remove from fire and add the vanilla; then place in mold and allow to get cold.
By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained. Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. Spread it on a plate to cool. When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce.
Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan. 2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon lemon juice. For this soup use the small white or brown haricots. Soak overnight in 1 qt. of the water.
Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well. Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath.
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