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Updated: June 15, 2025
Serve cold. Mix these and sugar, not allowing it to draw too much juice. Flavor with sherry, if you like. Serve individually, putting whipped cream on the top with a cherry. Fill a glass bowl with alternate layers of macaroons and lady fingers, sprinkle a layer of finely-chopped nuts over the cake, then a layer of crystallized cherries.
A teaspoonful of finely-chopped parsley will add pleasantly to the appearance of the gravy. Take quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill; have at hand a dish of cold water, in which immerse it frequently while cooking, to remove the superfluous fat and render it more delicate.
Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter the bread and put on each slice a poached egg; cover with the tomato sauce. Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely-chopped mushrooms, add this to a half pint of cream sauce.
Serve plain or with curry. Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in very little fat. Add this to the cooked rice with butter the size of a walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve with peeled baked potatoes and baked tomatoes. Mix any quantity of cold boiled rice with some chopped parsley and well-beaten egg.
Boil an egg for 20 minutes, shell, chop finely, and add to the sauce. But if the use of milk be objected to, make the sauce of water and wholemeal flour. Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and boil up. Add a small piece of butter or nut-butter just before serving. 2 ozs. lump sugar, 1 large lemon. Rub the lemon rind well with the sugar.
Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg.
For other cold meats finely-chopped cold potatoes will answer. To a quart of the mixture allow a teaspoonful of salt and half a teaspoonful of pepper mixed together, and sprinkled on the meat before chopping. Heat a tablespoonful of butter or nice drippings in a frying-pan; moisten the hash with a little cold gravy or water; and heat slowly, stirring often.
Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.
One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs.
Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds. Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it.
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