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Page:Mrs Beeton's Book of Household Management.djvu/1553

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1387
RECIPES FOR INVALID COOKERY

saccharine and flavouring, instead of salt and pepper; and yolks of eggs and cream may partially, or entirely, replace the gluten flour.

Time.—15 minutes. Average Cost, 5d.

3302.—SOUFFLÉS (SWEET AND SAVOURY).

Ingredients.—2 ozs. of almond flour, or gluten flour, ½ a pint of milk, 2 eggs.

Method.—Mix the almond flour or gluten flour smoothly with a little milk, boil up the remainder, and add the flour. Stir and cook over the fire until thick, add saccharine and flavouring to taste, and beat in the yolks of eggs. Whisk the whites stiffly, stir them lightly in, pour the mixture into a buttered pie-dish, and bake in a quick oven for 20 minutes. A savoury soufflé may be made by adding salt and savoury seasoning instead of sugar; and when making a fish soufflé, fish stock should replace the milk.

Time.—40 minutes.

3303.—SOUPS.

Soups may be made from meat, game, poultry or fish, but they must contain no root vegetables or starchy substances. Such vegetables as cabbage, lettuce or spinach are allowed, and the soup may be thickened with almond flour, or yolks of eggs.

3304.—THICK SOUP.

Ingredients.—½ a lb. of gravy beef, 1 pint of water, 2 tablespoonfuls of almond flour or gluten flour, 1 tablespoonful of cabbage cooked and chopped, 1 tablespoonful of cream, salt to taste.

Method.—Cut the meat into small pieces, and simmer it in the water for 1½ hours. Strain, replace in the stewpan, add the almond flour or gluten flour mixed smoothly with a little cold water, and stir until boiling. Stir and cook gently for about 10 minutes, add the cabbage and cream, and season to taste.

Time.—2 hours.

3305.—TRIPE SOUP.

Ingredients.—½ a lb. of tripe, 1 pint of milk, 1 pint of stock or water, 1 small onion, 1 clove, 1 oz. of butter, ½ an oz. of flour, salt and pepper.

Method.—Wash the tripe, blend and drain it, and cook it in the milk and stock or water, with the onion and clove, for an hour or till tender, then mince the tripe finely and add it to the broth. Melt the butter, stir in the flour, dilute with 1 gill of milk, stir till it boils and add to the soup. Boil for 10 minutes longer, season slightly and serve.

Time.—1½ hours. Average Cost, 7d. or 8d.