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Page:Mrs Beeton's Book of Household Management.djvu/1507

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1343
RECIPES FOR VEGETARIAN COOKERY

spoonfuls of cayenne, 1 teaspoonful of mace, one teaspoonful of cinnamon, almond essence.

Method.—Grate off the lemon-rind, cut the lemons in two, and squeeze out the juice, boil the rinds in spring water till tender, but not soft, changing the water 4 or 5 times to take out the bitterness, and putting a large teaspoonful of salt in the water in which they are first boiled. When done, drain the water from them, and take out the seeds and inner skins, then chop them with the raisins in a wooden bowl; when finely-chopped add the currants, sugar, and apples (previously prepared as for sauce), the grated rind of the lemons, the juice, a ½ saltspoonful of cayenne pepper, a small teaspoonful of mace, a small teaspoonful of cinnamon, 12 or 15 drops of almond flavour, the candied orange and citron cut in thin slices, and lastly, the butter melted and stirred well in.

Average Cost.—2s. 2d.

3157.—PASTRY WITHOUT BUTTER.

Ingredients.—1 lb. of flour, 1 teaspoonful of baking-powder, a small wineglassful of salad-oil, water.

Method.—Mix the flour and baking-powder. Add the oil to cold water, and stir the paste to a proper consistency for rolling. Fold it over and roll it out 2 or 3 times, place on a baking tin, and bake immediately.

3158.—PLUM PUDDING. (Fr.Pouding de Noël.)

Ingredients.—½ a lb. of flour, ½ a lb. of currants, ½ a lb. of sultanas, 4 ozs. of butter, 3 eggs, the grated rind of a lemon, nutmeg, 1 teaspoonful of baking-powder.

Method.—Mix the powder with the flour, rub in the butter, and add the currants and raisins, the lemon-peel finely grated, a little nutmeg, and the eggs well beaten. Put it in a buttered basin, boil or steam for 4 hours, and serve with white sauce.

Time.—5 hours. Average Cost, 1s. 2d. Sufficient for 1 large pudding.

Note.—The foregoing recipes are based on strict vegetarian principles. Vegetarians whose diet includes milk and eggs will find many useful dishes among the recipes for Vegetables in Chapter XXX. See Asparagus, French Style, No. 1446; Asparagus with Eggs, No. 1445; Asparagus Rolls, No. 1450; Broad Beans with Spanish Sauce, No. 1458; Ragoût of Celery, No. 1490; Stuffed Cucumbers, No. 1505; Cucumbers with Eggs, No. 1501; Leeks with Poached Eggs, No. 1522.