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Classic
Cook Books
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page 58
onions, apples, gravy and fowl, with the tomatoes and lemon juice into a stewing
pan and let it stew thirty minutes; then serve with boiled rice.
If curry paste is used instead of curry powder, no lemon is required.
WELSH RAREBIT
Cut a pound of cheese in slices a quarter of an inch thick, fry them together
five minutes in butter, then add two well-beaten eggs, a little mustard and
pepper; stir it up and send it to table hot, on slices of buttered bread.
HAM TOAST FOR LUNCHEON
Beat the yolk of an egg with a tablespoonful of sweet milk; set it on the fire
to warm, and thicken it with grated or finely chopped ham; let it simmer a few
moments and pour it on buttered toast. This is for one person.
WINTER DISH OF BAKED BEANS AND PORK
This is a very heavy dish, but nourishing, and it is well to know how to cook
it, as it is economical.
Pick the beans, wash them, and put them to soak over night in plenty of water.
In the morning pour this water off and put the beans in a kettle of cold water;
place them on the fire and let them simmer till quite tender. Take them up and
drain them; when thoroughly drained, put them in a baking pan with a large piece
of salt pork; score the pork and lay it deep in among the beans, not upon them.
Pour boiling water over them and bake till brown. If in a range, leave them in
all night. This constant change of water improves the beans very much, and makes
them less flatulent.
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