Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up, turn in one pint of flour. Beat well with the vegetable masher. When perfectly smooth, and velvety to the touch, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time. When the mixture is thoroughly beaten (it will take about twenty minutes), spread on buttered sheets in oblong pieces about four inches long and one and a half wide. These must be about two inches apart. Bake in a rather quick oven for about twenty-five minutes. As soon as they are done, ice with either chocolate or vanilla frosting. When the icing is cold, cut the éclairs on one side and fill them.
Use cold fish and potatoes, if there are any in the larder; if not, boil a piece of blue smoked cod in some water for five minutes. Flake it up free from skin and bone and put it into a basin; mash up the potatoes and mix them in with the pepper and salt. Bind into a paste with an egg; rub some dripping on a baking sheet, turn the mixture on to it and shape into the letter S, brush over with egg or milk, and bake till brown. Slip it off on to a hot dish, and garnish with parsley.
2/3 c. rolled oats 2 c. boiling water 1/2 tsp. salt 6 medium-sized apples 1 c. water 1/2 c. sugar
Stir the rolled oats into the boiling salted water and cook them until they set; then place them in a double boiler and cook for 2 to 4 hours. Pare and core the apples, and then cook them whole in a sirup made of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart. To serve the food, place it in six cereal dishes. Put a large spoonful of the cooked oats in each dish, arrange an apple on top of the oats, and then fill the hole left by the core with rolled oats. Over each portion, pour some of the sirup left from cooking the apples, and serve hot with cream.
Fillet the fish, put the bones in a saucepan, and just cover them with water. When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot.
Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake-turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.
Take two calf's feet finely shred; then of biskets grated, and stale mackaroons broken small, the quantity of a penny loaf; then add a pound of beef-suet, very finely shred, half a pound of currants, a quarter of a pound of sugar; some cloves, mace and nutmeg, beat fine; a very little salt, some sack and orange-flower-water, some citron and candied orange-peel; work all these well together, with yolks of eggs; if you boil it, put it in the caul of a breast of veal, and tie it over with a cloth; it must boil four hours. For sauce, melt butter, with a little sack and sugar; if you bake it, put some paste in the bottom of the dish, but none on the brim; then melt half a pound of butter, and mix with your stuff, and put it in your dish, and stick lumps of marrow in it; bake it three or four hours; scrape sugar over it, and serve it hot.
Soak herring a few hours, when washed and cleaned, bone and chop. To one herring take one onion, one sour apple, a slice of white bread which has been soaked in vinegar, chop all these; add one teaspoon oil, a little cinnamon and pepper. Put on platter in shape of a herring with head at top and tail at bottom of dish, and sprinkle the chopped white of a hard-boiled egg over fish and then the chopped yolk.
Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid. It is proper for a top or bottom dish either summer or winter.
Soak Allinson wholemeal bread in cold milk and water until soft, then rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring herbs, and pepper and salt to taste. Mix the whole together, put in a pie-dish, place a few small pieces of butter on the top, and bake about 1/2 hour, or until done. Eat with vegetables and potatoes.
1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Make a batter of the meal, eggs and milk, add the other ingredients, pour the mixture into a pie-dish, and let it bake 1 hour.
