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Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey.
Scald one pint of milk and stir the mixture in it and cook until thick; then thin with cold milk to the consistency of batter, not very thick; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds of a teaspoonful of soda added just before putting it into the oven. Bake two hours.
Add the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together, but in this order first, the milk, then, after beating the eggs, add a little of the hot liquor to them gradually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution.
6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, stir until you have a thick, smooth paste.
Mix a tablespoonful of corn flour with a little cold milk just to make it into a paste. Add four eggs well beaten and mix together with three tablespoonfuls of sugar. Put into the boiled milk and stir until it thickens, but don't let it boil. When taken off add one teaspoonful of vanilla essence. Cut up ten bananas and put in a dish. Pour custard on when cool.
Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well and let it rise until breakfast time.
Then brown quarter of a pound of butter and knead into it two tablespoonfuls of flour, add it, when well mixed, to your liquor, with salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring all this to the boil and drop in your fish. Just before you wish to serve add a good wine glass of claret, or of Burgundy, take out the lemon peel, and pour all on a hot dish.
13. =Boiled Cod with Oyster Sauce.= Lay two pounds of cod in enough cold water to cover it, with a tablespoonful of salt, for an hour or more before cooking; then put it to boil in three quarts of cold water, with two tablespoonfuls of salt; as soon as the fish is done, set the kettle containing it off the fire, and let the fish stand in it until you are ready to use it; meantime put a pint of oysters on the fire to boil in their own liquor; as soon as they boil drain them, and put the liquor again on the fire to boil; mix together in a sauce-pan over the fire one ounce of butter and one ounce of flour, as soon as it bubbles, gradually pour in the boiling oyster liquor, and stir with an egg whip until the sauce is quite smooth; season with half a teaspoonful of salt, an eighth of a saltspoonful of pepper, and the same of nutmeg; and add the oysters.
The best way to stew either prunes or French plums, is the following: Put a pound of either prunes or French plums, and two tablespoonfuls of raw sugar, into a brown jar; cover them with water; put them into a slow oven, and stew them for three or four hours. Both stewed rhubarb and stewed pears often act as mild and gentle aperients.
48. =To boil Spinach.= Wash and trim one quart of green spinach, put it into a sauce-pan holding at least three quarts of boiling water, and three tablespoonfuls of salt, and boil it rapidly, with the cover off, until it is tender enough to pierce easily with the finger nail, which will be in from three to seven minutes, according to the age of the spinach; then drain it in a colander, wash it in cold water, thoroughly drain it again, and chop it very fine, or pass it through a sieve with a wooden spoon; put it into a sauce-pan with enough Spanish sauce or brown gravy to moisten it, season it with a saltspoonful of salt, and half that quantity of white pepper, and heat it until it steams; arrange the tongues in a wreath on a hot platter, put the spinach in the centre, and pour the gravy in which the tongues were heated, over them.
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