Aunt Daisys Secret

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Thicken to taste with flour or cornflour mixed with milk. Add 1 tablespoon curry powder, 1 dessert- spoon chutney, and 2 oz. Mix well together then add gradually 2 pints good stock, stirring well. Add 1 teaspoon lemon juice, 1 dessertspoon sugar, y 2 teacup rice, and salt to taste. Stir till it boils, and simmer 20 to 30 minutes. Serve the rice in the soup. Fry the apple and onion together in butter and add just before serving.

Let brown slowly, adding pepper and salt to taste. Simmer all slowly for an hour or so. Allow to cool, skim off the fat, heat up again, and serve, adding sugar to taste. Skin or peel mushrooms, and break in small pieces. Put in saucepan with the water, and simmer till tender, about 15 minutes. Then add milk, butter, pepper and salt, and cornflour previously mixed with a little milk.

Bring to the boil, letting it thicken, and stirring to prevent it sticking. Melt the butter, add the flour, stir till smooth, cooking a little. Add the hot milk gradually, and the oyster liquor, stirring well. Cook till it thickens. Then put in oysters, pepper and salt to taste. Do not cook any longer, only allow oysters to heat through on very low heat.

Add chopped parsley, and serve. Put the corn, celery, water and seasonings together in a saucepan and bring to a slow boil. Place the oysters in a strainer and set over the boiling corn mixture. Cover closely and cook until the edges of the oysters "ruffle", about 12 minutes. Then add the milk to the cooking corn. Cook 5 minutes longer, add the oysters and butter, and serve. Shake the pot occasionally to prevent sticking. Then add the sliced vegetables, the herbs, peppercorns, and a cup of water.

Cook for about 10 minutes, stirring occasionally. Then add rest of cold water and salt. Simmer gently 2 or 3 hours, or until the tail is tender. Take out the tail, strain the soup, thicken with flour, and put back some of the pieces of the meat. Prepare the pumpkin, cut into small pieces and boil in salted water, with a small onion to flavour. When cooked, strain off a little of the water, mash, then add a good tablespoon butter, and milk to make up the required quantity, add pepper and more salt if necessary, and thicken with a little cornflour and milk.

Soak the peas overnight, drain and add to the boiling water or stock, with the celery tops and the onion fried lightly in the butter. Cover and simmer until the peas are soft from 2 to 3 hours. Rub through a sieve, bring to the boil again, and thicken with the flour and the butter blended together.

Season with salt, pepper and sugar. Soak the peas all night. Next day, boil till tender in the 3 pints of water. Push through sieve, and put back into the water with carrots and turnips, diced, and the sliced onions. Let the soup simmer for 2 hours, then thicken with oatmeal and season with pepper and salt.

Daisy’s Aunt by E.F. Benson – Stuck in a Book

Spring onions may be used, and also a turnip if liked. Strain, and return to saucepan. Add y 2 pint of milk, thicken with flour or cornflour, and season to taste. Some of the rabbit meat should be put back into the soup. Good and nourishing. SCOTCH BROTH Two pound neck mutton, 4 pints cold water, 1 turnip diced, 1 tablespoon chopped parsley, 1 carrot diced, 3 tablespoons pearl barley, 1 good sized onion diced, pepper and salt, 2 leeks chopped small, a small cauliflour or y 2 small cabbage cut up small.

Cut mutton into small pieces, put in saucepan with the cold water, bring slowly to the boil, then skim. Add the prepared vegetables and barley. Simmer gently for 2 to 3 hours, with lid on. Just before serving, add parsley and season to taste with pepper and salt. Place it in a deep saucepan with about 2 quarts cold water, 3 medium onions, peeled and diced, and 4 tablespoons pearl barley soaked overnight, 3 teaspoons salt. After an hour put in a cauliflour, broken into small fleurettes. At serving time, remove the meat, cut off a little and put small pieces back into the tureen with the soup.

Serve the meat itself as a second course with any desired fresh vegetable. Boil the fish heads in water for Strain, return stock to saucepan, add minced toheroas, and a little grated onion to taste. Simmer gently hour, add milk. Thicken with a little flour moistened with water, and lastly before serving, add whipped cream. Cream may be omitted. Put in saucepan with 2 cups water to 1 cup toheroas, and simmer gently till nice and soft— about y 2 hour.

Put through a coarse sieve.

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Add milk to taste, thicken with cornflour, add pepper and salt, add a knob of butter. Add pinch of nutmeg at the very last. Take the marrow out of the bone and put in saucepan. When hot, put in the cut-up meat and simmer for about 5 minutes, stirring often. Then add the water, the onions and bone.

Boil 2 hours. VEGETABLE SOUP Six fairly large potatoes, 1 onion, 1 turnip, 6 cups vegetable water, 1 cup milk, 1 parsnip, teaspoon salt and little pepper, teaspoon sugar, small piece of butter, white part of silver beet, 2 carrots, piece of pumpkin. Heat butter, and cook cut-up vegetables in it a little, but do not brown them.

Add the water, and boil till tender. Mash the vegetables, and return them to the saucepan of water they were cooked in. Add the milk, and 2 tea- spoons of Marmite. Stir and simmer 5 minutes. Serve with dry toast. A little more milk can be added if desired. Put 4 oz. Into this drop an egg yolk. Beat in, add a little tepid water and make a smooth batter.

Leave 10 minutes. Beat white stiff with a pinch of salt, and add. Dip fish in, and fry in boiling clean fat. Another way is to have the egg white beaten in one dish and the egg yolk beaten in another. Dip fish first in egg yolk, then in breadcrumbs or flour, then in egg white and fry. One cup white flour, pepper and salt, 1 level tea- spoon baking soda, 2 level teaspoons cream of tartar. Add a little yellow food colouring to make it look as though it has eggs in it. Put a layer of butterfish, rub with lemon, put a few dabs of butter. Then a layer of oysters, then another layer of butterfish.

Have the oysters rolled in crushed crackers or wheatflakes. Bake in a moderate oven. Make white sauce with two tablespoons each of butter, flour, seasoned with salt and pepper. Melt butter and stir in flour gradually. Bring one pint milk to the boil, and blend the butter and flour mixture with this, stir well and when thick enough pour over the crayfish.

Cover top with dry breadcrumbs and bake about 20 minutes in a moderate oven. Enough for 4 to 5 people. Nice with creamed potatoes. Cook for a few minutes— now add seasoning to taste, and half a wine glass of white wine or lemon. Finally add one or two egg yolks and a spoonful cream. Stir till it thickens but do not boil. Serve hot or cold with chopped chives or parsley. Mix together crayfish, salt, mustard and lemon juice. Make a white sauce with butter, flour and milk. Mix and cool, shape into croquettes, dip in crumbs and beaten egg, and crumbs again.

Fry in very hot fat till golden brown. Serve with tomato sauce. Split the crayfish in two and turn the tap on to clean. Drain, break, and take the flesh from the legs.

Daisy's Secret Sffair

Then chop, or break into small pieces the remainder of the fish. Add to this, well mashed potatoes, and mix well, seasoning with salt and pepper. Place in a salad bowl, with prepared lettuce on the top and tomatoes and radish. Pour over this a dressing as follows: Place in a saucepan 2 beaten eggs, 2 tablespoons of sugar.

Beat in one teaspoon of made mustard, a little salt and pepper, knob of butter walnut size , 3 tablespoons of hot water, and 4 tablespoons vinegar. Heat all till thick and add y 2 cup of cream. Take meat from cooked crayfish and chop finely. Put into basin and mix with the seasonings. Dissolve gelatine in 1 cup water hot and let it cool until it begins to set, then whip until it becomes quite spongy.

Add crayfish, mix all well and place aside to set. Serve with lettuce salad and dressing. Put y 2 milk in saucepan with sliced up onion and boil till onion is tender. Thicken with tablespoon flour, add balance of milk, and add pepper and salt. Then add the cut-up crayfish with some chopped parsley and a little grated cheese. Serve on hot buttered toast. A medium sized crayfish— shell and flake the fish. Line a buttered piedish with some of the mashed potatoes, then melt the butter in a saucepan. Stir in the flour, add the milk, and stir until it is boiling.

Cook for a few minutes, then add the 3 oz. Place this back on the fire and just bring to the boil once more. Remove from the fire and add flaked cray- fish. Stir well and pour into the potato lined dish. Pile rest of potatoes on top. Press into shape with fork, add a few small knobs of butter, and put in medium oven till potatoes are well browned. Lay in buttered dish, put on cover, and bake 20 minutes. Have ready 1 cup good white sauce, pour over, and sprinkle with more grated cheese.

Brown in oven. Lastly sprinkle with crushed flakes. Roll up each, and place in buttered dish. Cover with lid, bake 20 minutes. Then pour over good white sauce may add parsley if desired sprinkle more cheese, and put back to brown. Rub fillets with lemon juice. Cool and chop mushrooms, spread on fillets, roll up, cook 20 minutes in well buttered casserole.

After filleting, sprinkle with salt and let stand for a time. Wash off salt and dry thoroughly with clean cloth. Roll in flour and dip in well beaten egg, which has a dessertspoon of cold water mixed in. In the meantime have oil boiling in frying pan, put fish into it and fry a golden brown. Drain on brown paper. Garnish with slices of lemon and parsley.

Introduction

Fish may be eaten hot or cold. Work in 2 beaten eggs and y 2 pint milk. Pour over fish. Stand pie dish in a tin of water and bake in a moderate oven for half an hour. Melt butter, add flour to make sauce, then add slowly about 2 cups milk. Cook until it thickens and add pepper and salt, paprika, parsley, and about a good breakfast cup grated cheese. Butter a dish, put in first the fillets, pour over the sauce, cover, and cook till tender. Take the lid off the last thing, if you like. Serve with creamed carrots and mashed potatoes.

Flake up cold cooked fish, mix with white sauce, season with pepper and salt, chopped gherkins, or cucumbers, or herbs, or grated onion, and plenty of chopped parsley. Fill the pastry shell with the mixture, put on a thin top of pastry, or criss-cross the top with strips of pastry. Bake in hot oven, reducing the heat after the first 15 minutes. Form into a nice dough. May add a beaten egg or a little milk. Fill greased patty pans, save a little egg to brush over the top. Brown in hot oven— about 10 minutes. Or form into little flat cakes and fry brown on both sides in very little fat.

Cut smoked fish or fresh fish into cubes, fry a few minutes in butter, add onion grated, and curry powder, and fry a little. Add stock or milk and simmer gently y 2 hour, then thicken with 1 dessert- spoon cornflour blended with milk. When ready to serve add lemon juice and garnish with rice, which should be boiled in plenty of salted water for 20 minutes, then drained and well shaken and dried. Add a little lemon juice and beat well. Then put in the flaked fish.

Line a buttered pie dish with mashed potatoes— put in the fish mixture, and cover with mashed potatoes. Put dabs of butter on top, and put in the oven to brown nicely. FISH PIE Cooked flaked fish, 2 hard boiled eggs, 1 dessertspoonful chopped parsley, y 2 pint white sauce, seasoning, 1 breakfast cup wholemeal or white breadcrumbs. Mix together sauce, fish, parsley, and seasoning. Place in a greased pie dish, alternate layers of hard-boiled eggs, and fish mixture, sprinkle breadcrumbs on top, and dot with butter. Moderate oven. Steam fish for just long enough to skin easily.

Bone and flake. Beat egg well, add milk and seasoning, sift in flour and baking powder, add flaked fish. Fold all lightly together, and drop in tablespoonfuls into hot fat. Brown one side, then turn. Drain on white paper. Serve with chip potatoes. Mix and fry tablespoonfuls in fat till golden brown. Make a good sauce by melting gently 1 oz. Pour this over the baked fillets, and lightly brown in oven. Line salad bowl with lettuce leaves, pile fish in centre. Cover with mayonnaise and decorate with parsley.

Round base of fish arrange watercress, diced cooked beetroot, sliced tomato and cucumber. Melt butter, then add the next three ingredients— blend. Beat yolks and add milk, and stir into the mustard mixture. Cook in a double boiler for five minutes. Add lemon juice just before serving on fillets. Melt the butter, add onion— cook— till yellow. Stir in the flour, sugar and mustard. Add the vinegar, and gradually, the water, stirring constantly till it boils. Place on hot dish, and strain the sauce around to remove the onion. Serve plain or with mashed potatoes.

Boil and drain, then mash potatoes till smooth. Add hot milk and butter to taste. Beat till fluffy. Season with salt and pepper. Remove any bone or skin from fish. Flake fish, add to parsley sauce, and season with mace or curry powder, and salt and pepper, flavour with vinegar. If liked, stir in y 2 teaspoon anchovy essence or 1 teaspoon minced capers into sauce before using. Place mixture in a greased pie dish. Cover with mashed potatoes.

Ornament with fork. Brush with melted butter. Bake in moderate oven till golden brown. Pour a little of this liquid into a mould or basin, and stand in cold water to set quickly. When it is firm, arrange slices of hard boiled egg upon it, for a decoration. Then just cover with a little more of the liquid and let it set, or nearly so.

Meanwhile mix together 2 cups of flaked, cooked fish, a dessertspoon of chopped pickles— gherkins or cucumbers are the best for this — and a few chopped capers. Now fill the mould with layers of flavoured fish and slices of hard boiled egg. About 2 eggs altogether should suffice. Pour over all the now- thickening gelatine liquid and leave the mould to set. Serve with lettuce and salad dressing. The cold liquor in which the fish was cooked may be used instead of the cold water.

Then cut them into suitable slices, and wrap a rasher of bacon around each piece, fastening with a skewer. Dip into batter and fry in boiling fat. Remove skew r er, and serve on slices of fried bread. Mix all together. Make very hot in saucepan, season, and pile on to a hot dish.

Author and illustrator Alex Wallner

Garnish with the chopped parsley and sieved yolk of egg and the white cut into fancy shapes. Melt the butter, stir in flour, when cooked add the milk, stirring till very smooth and creamy. Pour in the well- beaten yolks, a little more milk if necessary, lemon juice and sherry. Blend thoroughly, add the lobster cut up. The "coral" and fat should have been well rubbed into the sauce. Heat through but do not boil crayfish or lobster. If using scallops or oysters they may be simmered a little. Break the macaroni into pieces of approximately the same size and throw into a pan of fast-boiling water.

Boil until tender and thoroughly cooked. Melt the fat in a saucepan, mix the flour and mustard well and stir into the melted shortening, add the milk by degrees, bring to the boil, stir, and simmer 8 minutes. Flake the fish, free it from bones and skin, break the egg into a basin and beat well, and add both egg and fish to the sauce. Then strain the macaroni, getting it as free from moisture as possible, and add to the sauce and fish. Lastly sprinkle in the cheese. Pour into a greased pie dish or other similar dish, and brown under the grill or in the oven.

Mash up the contents of a tin of sardines, and put into the white sauce. Make a good batter, and beat in the mashed sardines. Let stand a little while, then cook spoonfuls in hot fat, like ordinary fritters. Very nourishing and tasty. Put the oysters to heat in the strained oyster liquor until the edges begin to curl. Add the hot soup with the vegetables. Make very hot, and serve at once in hot baked tart shells.

Criss-cross bacon on top. Serve with lemon sections. Put the oysters with their liquor, into a stewpan and heat them well through, then drain them. Melt the butter in a pan and stir in the flour, add the liquor from the oysters, making up the amount of liquid to one cup with milk or cream. Stir continuously while the sauce boils for 5 minutes, adding salt to taste. Take the finely chopped fowl, season it with celery salt, cayenne, lemon juice and onion juice. Mix with the sauce, and add a few breadcrumbs to stiffen it. Make it into balls, putting an oyster in the centre of each.

Brush it over with beaten egg, or dip them in, cover thickly with breadcrumbs, and fry in hot fat. Serve the croquettes on a hot dish, surrounded by green peas which have been tossed in butter. Cold flaked fish may be substituted for the fowl. Place each back on its shell, or on a flat dish. Make a good white sauce, and when thick add grated cheese, pinch salt, and pinch cayenne pepper. Cover each oyster with spoonful of sauce.

Sprinkle with more grated cheese, and brown under griller. Into each half shell put y 2 teaspoon strained oyster liquor, a few drops of lemon juice, then the oyster sprinkled with salt and pepper, and covered with buttered crumbs. On each lay a square of bacon, and put in a hot oven for 10 or 12 minutes. If the half shells are embedded in coarse salt, they will be kept from tipping. Shallow oven-ware little dishes may be used. Pick the fish from the bones, and put half into a well- buttered pie dish, then put a layer of oysters, a little parsley, pepper and salt and half the white sauce, then add remainder of fish, oysters, parsley, white sauce etc.

Bake in a fairly hot oven. Place butter and milk over low heat. Add potatoes and beat. Add egg yolks. Add fish flaked and seasoning. Fold in stiffly beaten whites. Cook in buttered casserole in quick oven about 20 minutes. Leave room to rise. Cut the pastry into 2 big squares. Flake up the cooked fish in a basin with pepper and salt, and lemon juice, sprinkle with cayenne or paprika. Mix in some white sauce.

Put a mound on each square of pastry, cover mound with sliced hard boiled eggs. Brush edges of pastry with water or milk, bring up the corners and make it look like an envelope. Glaze with milk, bake approximately 25 minutes in a hot oven. Cut in small pieces, and re-heat in a good white sauce. Serve in a border of mashed potatoes, or with toast fingers. It may also be put into a greased pie dish, covered with buttered crumbs and browned in the oven. Wipe the fillets with damp cloth. Rub inside of a saucepan with garlic. Melt the butter in the saucepan, then add salt, pepper, lemon juice and little minced onion.

Dip each fillet in this butter coating both sides. Then roll up the fillets like jelly rolls, holding in place with toothpick or metal skewers, or tying with string. To brown, slip under the broiler heat, serve from same dish, or on a platter with Spanish Sauce as follows:— One cup sliced onions, 4 tablespoons fat or oil, 1 bay leaf, 1 can tomatoes large size , 2 teaspoons salt, dash pepper, 1 diced green pepper, 2 whole cloves, 1 teaspoon sugar, 4 tablespoons flour, 6 tablespoons water.

Saute onions in fat till tender, then add bay leaf, juice drained from the tomatoes and all the remaining ingredients except flour and water. Cover tightly and simmer 30 minutes. Remove cloves and bay leaf. Mix flour and water to paste-smoothness. Stir into the sauce, and heat until thickened. Then add drained tomatoes, and heat and serve. Make batter— break an egg, beat lightly with fork. Add y 2 teacup milk, and enough flour to make a thick cream.

Also pinch salt and little baking powder. Dry whitebait thoroughly, toss them in flour, then into the batter. Try to keep them separate, and using a big fork, put a few at a time into smoking fat. They should be very pale brown. Stir in fat to keep them separated. Remove from fat with perforated spoon, drain and serve with lemon. Make filling with 1 lb. Flake salmon, add rice and potatoes, eggs cut small, pepper, salt and tomato juice.

Melt butter in pan, add mixed ingredients and heat thoroughly. Stir constantly. Place spoonful in each lined patty pan. Cover with circle of pastry, brush with beaten egg. Crimp edges. Bake hot oven about 20 minutes. Serve hot with parsley. Bone and flake salmon. Mix in with bread- crumbs, and onion.

Moisten with mixed milk and beaten eggs, pepper and salt. Bake in moderate oven till firm in a buttered dish, pyrex or china for preference. Put shredded cheese in saucepan with 1 tablespoon milk. Heat and stir till smooth. Then pour remainder of milk in, slowly cooking and stirring constantly. Pour this hot sauce over salmon loaf. This serves 6 to 8 persons. Mix well, form into balls and fry a golden brown. Put all into a small saucepan and stir till it thickens. Spread on hot buttered toast.

This is really delicious and goes a long way. Repeat till dish is full, and cover with mashed potatoes. Put dabs of butter. Bake in oven. Fry the bacon, drain on soft paper and keep hot. Pour off some of the fat, and then put into the frying pan the potato and apple. Dust with salt and pepper and stir till well heated. Then add the fish, pat it down, lower the heat, and cook very slowly till browned. Turn out on to hot dish. Squeeze the lemon juice over, and serve garnished with the bacon and chopped parsley.

Have some good white 1 parsley sauce rich. Also some cold cooked mashed parsnips. Also some pie crust. Line a pie dish nearly half way down with the pastry— not all the way. Then put a layer of parsnips, a layer of fish, a layer of sauce. Repeat, finishing with sauce. Put dabs of butter, sprinkle with wheat flakes.

Cut little rounds of pastry, and decorate round the edge of the pie dish with these, each resting on the next, like coins. Bake in hot oven to cook the pastry. Cut into suitable pieces. Cover with milk and simmer gently about 10 minutes. Remove the fish to hot plate, add a knob of butter to milk, a shake of pepper and thicken with flour or cornflour.

Melt the butter in a saucepan over low heat. Add the onion, then the flour, y 2 teaspoon salt, and pepper, and stir smooth. Next add the milk, while stirring constantly. Stir till thickened, then add the grated cheese, and stir till smooth. Add the parsley, then pour over the fillets, which have been arranged in shallow baking pan and sprinkled with y 2 teaspoon salt. Serves 4 or 5. Put prepared fish in flat baking dish, cover with onion and other ingredients, pour in vinegar, cover with greased paper, bake in moderate oven about 20 minutes.

Leave till cold, lift out carefully, garnish with lemon, strain liquor over. Serve with cucumber. Sprinkle with finely chopped parsley, pepper and salt. Put a few pieces of butter on top, and bake in a moderate oven. Boil together for 10 minutes 1 pint vinegar, a teaspoon of peppercorns, 4 cloves, 4 bay leaves, and rind of a lemon. Let the boiled vinegar and fish cool, strain vinegar, etc. It is generally eaten cold. Add a little sugar. Leave the fish in this from 12 to 16 hours. Hang up in a wire safe to dry— the fish must be dry before smoking. Smoke with sawdust, and manuka, if possible.

Keeps for weeks. Slice a quantity of onions, separating slices into rings with fingers. Dry the fillets of fish, dip in seasoned flour. Shake off surplus flour, put fish into frying pan with 1 inch of hot smoking fat, and cook evenly both sides. In saucepan have deep smoking fat. Dip the onion rings first in milk, then in flour. Shake off surplus flour, drop into smoking fat in saucepan. Will be cooked in 3 or 4 minutes. Remove with perforated spoon and drain on paper. Put cooked fish on dish, press a thin slice of skinned tomato on each, and put into hot oven for a few minutes to heat tomato through.

On serving dish put nicely browned onion rings in the centre, around them lay fillets of fish with tomato slices. Have ready thin lemon slices cut in half. Dip the lemon slices in finely chopped parsley, coating them well. Arrange round outside of dish. Save this liquor, using some of it when flaking up the cooked fish, and add 2 oz.

Add a little milk if necessary, to make soft spongy mixture. Have ready very hot fat still and smoking , and drop in tablespoonfuls of mixture. Fry golden brown. Will puff up well. Serve very hot with mashed potatoes. Rub butter into breadcrumbs, and add all other ingredients, bind with beaten egg. Place this in the prepared fish, sew up or fasten with skewer. Brush a baking dish with melted butter, lay fish on, brush over with remainder of beaten egg, and dust with browned breadcrumbs.

Cover with buttered paper and cook in moderate oven about 1 hour. Test thick part of fish with skewer. Serve hot. Now prepare a cup of good white sauce in the usual manner, adding a pinch of nutmeg and a well beaten egg. Mix in toheroas and flavour with a little lemon juice. Roll spoonful lots in breadcrumbs, and fry in deep oil or fat. A lemon sauce is very nice served with these fritters. Mix with half as much breadcrumbs and a beaten egg, salt and pepper to taste. Put in spoonful lots in patty pans with a dab of butter on top.


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Bake in moderate oven till set. Mix flour and seasoning together, add yolk of egg, warm water and melted butter. Beat well for 10 minutes. Add gently the white of egg, beaten stiffly, then mix in whitebait, and fry tablespoons of mixture in smoking hot fat until fritter is cooked and a golden brown about 5 minutes.

Garnish with lemon and parsley. This batter can be used for fritters of all kinds, fruit, meat, vegetable or fish. Heat milk and butter together. Pour over breadcrumbs. Add beaten yolks and whitebait, then fold in stiffly beaten whites. Mix with salt, pepper, and a little herbs if liked, and bind with beaten egg.

Add breadcrumbs if too moist. Make into rissoles, roll in crumbs or crushed flakes, and fry golden brown. Serve with creamed potatoes. Spread on this 2 cups diced apple, 1 cup chopped onions, 1 cup breadcrumbs, and 1 teaspoon chopped sage, pepper and salt. Roll up like roly-poly, dredge with flour, bake in dish with dripping about an hour till brown. Baste frequently. Core but do not peel 3 apples. Cut in y 2 inch slices, brown lightly on both sides in bacon fat. Add Yt, cup water, cover, and cook till apples are tender.

Break eggs carefully on to pastry, sprinkle with pepper. On these carefully lay slices of bacon. Cover with pastry. Decorate with twists and leaves of pastry. Make slit with knife on top, and crimp edges. Bake in hot oven at first, gradually reducing. Simmer about 5 minutes. Put on one side till cold. Roll out some puff pastry, divide in half. Put one half on flat tin, place mixture on top. Cover with other half of pastry.

Mark lightly into squares, and bake about 15 to 20 minutes. Cut when cold. Deep sandwich tin is satisfactory. Have ready plenty of very finely chopped parsley and about y 2 lb. Put 2 or 3 layers of bacon and parsley on pastry. Put pastry lid on top with a half inch square hole cut neatly out of the centre. Wash over with milk, and bake in hot oven degrees Regulo 7 or 8 for 20 minutes. Take pie from oven and pour the egg mixture in through the prepared hole.

Return to oven for another 20 minutes. Take out of tin, turn upside down and return to hot oven for 5 minutes, to make the bottom crust crisp. Serve in thin pieces for savouries hot ,— or as a hot dish at a meal,— or in small wedge-shaped pieces for morning or afternoon tea or supper.

Put in 2 or 3 layers of finely chopped bacon and parsley. No lid. Cook haricot beans in slightly salted water as usual. Put them in casserole with some of the water they were cooked in. Add golden syrup, pepper and salt, skinned and cut tomatoes. Stir together, add 1 bacon or bury pork in middle. Put on lid, bake slowly near bottom of oven for about an hour. Take a thin slice of steak, put on layer of bacon rashers and sliced kidney; a few shreds or rings of onion, a little pepper. No salt. Roll up. Put in basin. Pour over a small cup of water flavoured with tomato sauce. Sprinkle with flour, cover with crust and steam for 3 hours.

Rub the sugar well into the beef, and leave it for 12 hours. Then rub the saltpetre and allspice both should be well crushed and pounded over the meat, and let it remain for 12 hours or more.


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Then rub in the salt. Turn daily in the liquid for a fortnight, soak for a few hours in water, dry with a cloth. Cover with a flour and water paste or wrap in greaseproof paper ; put a little boiling water in the bottom of a meat tin, and bake in a moderate oven for 4 hours. BOBOTIE South Africa Two pounds fresh mutton, 1 large slice white bread, 1 cup milk, 2 onions chopped finely, 2 eggs, juice one lemon and 2 tablespoons vinegar, 8 chopped almonds, 4 drops almond essence, 1 tablespoon curry, 1 tablespoon sugar, 2 tablespoons butter or fat, a few bayleaves or lemon leaves, pepper and salt.

Mince the meat, soak bread in milk and squeeze.

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Fry onions in butter till golden brown. Mix all ingredients except 1 egg. Beat egg, add the cup of milk. Put mixture into a pie dish, pour over beaten egg and milk. Stick leaves into top of meat. Bake till custard is set and meat well done. Serve with rice. If curry powder is not strong, use more, as dish must have strong curry flavour. May be made with cooked meat. Melt the butter in a saucepan, put in onion and curry powder, stir over the fire for a few minutes. Shell the eggs boiled hard , cut into dice, add to them the other ingred- ients, salt and pepper.

Should the mixture seem too stiff, add a little milk or white sauce. Roll out pastry and cut into rounds. Make a little hole in the centre of each, brush over with beaten egg, and bake in a quick oven about 15 to 20 minutes. Fill centre with mixture of equal parts of bacon, pork, beef and veal, all minced and seasoned with pepper, salt and sage. Moisten with a little stock or water. Put suet top on. Cover and steam 2 to 3 hours. Serve with onion sauce to which chopped parsley has been added just before serving. Strain off water. Cover again with cold water and bring to the boil.

Boil about 10 minutes. Soak brains in salted water half an hour, remove the skins, blanch them, bring very slowly to the boil and simmer for 6 minutes. Place on a plate, allow to cool and cut in four. Beat up the egg for coating in a deep plate. Mix flour, pepper and salt together on a plate and place the breadcrumbs on a sheet of white paper. Roll the brains in the flour, pepper and salt, brush with egg and toss in breadcrumbs.

Press on crumbs firmly. Heat fat slowly until a blue fume begins to rise. Fry brains for one minute on each side, then cook gently for three minutes on each side. Drain on kitchen paper. Remove rind from bacon, cut in inch pieces, roll round a skewer, pour boiling water over and leave for two minutes, then grill till the fat is transparent.

Serve on a hot dish with rolls of grilled bacon around the outside. Garnish with sprigs of parsley. Put mixture in pie dish, cover with breadcrumbs, cook in hot oven till brown. Wash the brains, which must be fresh, in cold salted water, removing the loose skin and any clots of blood. Then let them lie in fresh cold water for an hour at least. When thoroughly cleansed put the brains into a small saucepan with cold water to cover them, a pinch of salt, and a good squeeze of lemon juice. Add a small bunch of herbs parsley, thyme and bayleaf and simmer slowly for quarter of an hour.

Then strain and keep the brains hot. Make a good white sauce and add to it the yolk of an egg and a good squeeze of lemon juice. Place the brains on two rounds of toast, strain the sauce over, and garnish with lemon, a few potato balls or cooked green peas. BRAWN Half a shin of beef, packet mixed spice, 1 tablespoon gela- tine, mixed with a little water , salt and pepper to taste. Boil till shin is 1 very tender, then cut up finely, and put in pot with spice, salt and pepper; boil for half an hour, then add gelatine and boil for 5 minutes.

Take off and put in moulds to set. BRAWN Cumberland Half pig's head, 2 pig's trotters, 2 sheep tongues, salt and pepper, 1 tablespoon sharp sauce, 2 carrots, 2 onions, nutmeg. Aunt Daisy's Secret. A Pink Flamingo Ebook Publication. All rights reserved. Smashwords Edition. Chapter One. Melanie climbed the long flight of stairs finally reaching the stuffy attic. She was thinking that it was foolish to retreat to the sweltering hot room on a day like this; but it was her place of solace, and the only place that could soothe her at the moment.

She immediately went to the half moon window, undid the latch and pushed her shoulder against it. The creaking old frame, with its uniquely cut pieces of glass finally gave way, even though at first it seemed determined to remain shut tight, as it had for so many years.