“Eat in measure and defy the doctor”

APPLE PURÉE

• 1 lb. apples
• 1 teaspoonful butter
• 2 heaping tablespoonfuls (2 ozs.) sugar
• 1 teaspoonful grated lemon rind
• 1 bay leaf
• 1 tablespoonful orange flower water
• 2 egg whites

Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the purÉe with this meringue and serve hot.

BAKED MILK

• 1 quart (4 cups) milk
• Fresh or stewed fruit

Baked milk is often recommended as a dish for invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven.

It should be thick and of a creamy consistency.

Serve with fresh or stewed fruit.

BARLEY GRUEL

• 2 heaping tablespoonfuls (2 ozs.) pearl barley
• 1 strip lemon rind
• 1 quart (4 cups) water
• 1 heaping tablespoonful (1 oz.) sugar
• 1 wineglassful sherry wine

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.

BEEF TEA EN CASSEROLE

• 1 lb. lean beef
• 1 pint (2 cups) water
• Salt

Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours.

Remove the fat and serve hot.

• 2 calf’s sweetbreads
• ½ pint (1 cup) milk
• ½ pint (1 cup) white sauce
• 1 teaspoonful chopped parsley
• Salt and pepper

Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.

Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.

Sprinkle the chopped parsley on the top and serve hot.

CHICKEN PANADE

• 1 chicken breast
• 2 tablespoonfuls cream
• Salt and pepper

Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; reheat, add the cream, and add a little more seasoning if required.

COLD LEMON PUDDING

• 1 lemon
• ½ pint (1 cup) water
• 1 tablespoonful arrowroot
• 1 tablespoonful sugar
• 2 egg whites

Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.

Beat up the whites of eggs and stir them in lightly.

Serve cold in a dainty casserole.

FRIAR’S OMELET

• 5 apples
• 4 tablespoonfuls sugar
• ½ teaspoonful powdered cinnamon
• 1 tablespoonful butter
• 5 eggs
• 2 tablespoonfuls brown bread crust

Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.

Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.

Serve hot.

• ½ pint (1 cup) milk
• 1 heaping tablespoonful (1 oz.) butter
• 1 tablespoonful sugar
• 1 heaping tablespoonful (1 oz.) rice flour
• 2 egg whites
• 2 tablespoonfuls cream
• Little grated nutmeg

Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.

Allow to cool for a minute, then add the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake quickly.

JELLIED FISH

• 1 flounder
• ½ pint (1 cup) water
• Salt and pepper
• 1 heaping tablespoonful powdered gelatine
• 1 teaspoonful lemon juice
• 1 teaspoonful chopped parsley

Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

• 1 pint (2 cups) milk
• 1 celery stalk
• 1 egg
• Salt, pepper, and grated nutmeg to taste
• ½ cupful soft bread crumbs

Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.

Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.

Season nicely with salt, pepper, and nutmeg.

MULLED MILK

• 1 pint (2 cups) milk
• 1 oz. (1 heaping tablespoonful) sugar
• 2 egg yolks
• 1 inch cinnamon stick

Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.

Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another.

OYSTER SOUP

• 12 oysters
• 2 tablespoonfuls butter
• 2 tablespoonfuls flour
• ½ pint (1 cup) oyster liquor
• ½ pint (1 cup) cream
• Salt, pepper, and grated nutmeg to taste
• 4 tablespoonfuls milk
• Toast points

Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.

Serve with toast points.

RASPBERRY SOUFFLÉ

• ½ pint (1 cup) raspberries
• 2 heaping tablespoonfuls (2 ozs.) sugar
• 4 tablespoonfuls water
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour
• 3 tablespoonfuls cream
• 2 eggs

Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once.

SAGO GRUEL

• 2 tablespoonfuls sago
• 1 tablespoonful sugar
• 1 pint (2 cups) water
• ¼ teaspoonful salt
• 1 wineglassful sherry wine
• Juice ½ lemon
• Grated nutmeg and ginger to taste

Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.

This is an excellent gruel for invalids.

SAGO JELLY

• 4 heaping tablespoonfuls (4 ozs.) sago
• 1 quart (4 cups) water
• 2 tablespoonfuls maple syrup
• 2 egg whites
• 1 gill (¼ cup) whipped cream

Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.

SAVORY BEEF JELLY

• ¾ lb. lean beef
• 1 pint (2 cups) cold water
• Salt
• 10 white whole peppers
• 1 clove
• 2 parsley sprigs
• 1 bay leaf
• 1 blade mace
• 1 celery stalk
• 1 tablespoonful powdered gelatine
• 4 tablespoonfuls boiling water

Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.

Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.

Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.

SAVORY CUSTARD

• 1 gill (¼ pint) beef tea
• 1 egg
• Salt

Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.

TAPIOCA CREAMS

• ½ pint (1 cup) milk
• 1 tablespoonful (½ oz.) tapioca
• 1 tablespoonful (½ oz.) sugar
• 2 egg yolks
• 3 tablespoonfuls cream
• ¼ teaspoonful almond extract
• A little red currant jelly

Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.

Remove from the fire and divide into dainty earthenware dishes.

Serve with a little red currant jelly on the top of each.

TRIPE FRICASSÉE

• 1½ lbs. fine tripe
• 1 small onion
• ½ pint (1 cup) milk
• 1 egg yolk
• A little grated nutmeg
• 1 tablespoonful cornstarch
• Salt and pepper to taste

Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer.

Take out the onion then and chop it up finely. Drain all the water from the tripe, and replace it with the milk; add the chopped onion, and let it simmer for ten minutes. Now stir in the cornstarch moistened with a little cold milk, add the seasonings, and stir till it boils; allow to cook for five minutes, stirring all the time. Remove it from the fire, and add the yolk of egg; mix thoroughly, and serve hot.