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Chef is Windows software to help manage your recipes and your kitchen. Tired of flipping through your cookbooks time and time again? Are your family recipes fading on stacks of notecards? Get Chef and put those problems behind you! Once your recipes are entered into Chef, they become extremely easy to use: search, share with family and friends, print, and more! File size: 265224 Kb
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_Mode_.?Butter a pudding-basin, and line the inside with a layer of
raisins that have been previously stoned; then nearly fill the basin
with slices of bread and butter with the crust cut off, and, in another
basin, beat the eggs; add to them the milk, sugar, and grated nutmeg;
mix all well together, and pour the whole on to the bread and butter;
let it stand 1/2 hour, then tie a floured cloth over it; boil for 1hour, and serve with sweet File size: 373 Kb
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Soles for filleting should be large, as the flesh can be more
easily separated from the bones, and there is less waste. Skin and wash
the fish, and raise the meat carefully from the bones, and divide it
into nice handsome pieces. The more usual way is to roll the fillets,
after dividing each one in two pieces, and either bind them round with
twine, or run a small skewer through them. Brush over with egg, andcover with bread crumbs File size: 373 Kb
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BAD MEAT. In the flesh of animals slaughtered whilst suffering
acute inflammation or fever, the hollow fibres, or capillaries,
as they are called, which form the substance of the lyer, are
filled with congested and unassimilated animal fluid, which,
from its impurity, gives the lyer a dark colour, and produces a
tendency to rapid putrefaction. In a more advanced stage of suchdisease, serous, and sometimes purulent matter, is formed in the File size: 373 Kb
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Mode_.?Choose a hen lobster, as this is indispensable, in order to
render this sauce as good as it ought to be. Pick the meat from the
shells, and cut it into small square pieces; put the spawn, which will
be found under the tail of the lobster, into a mortar with 1/2 oz. of
butter, and pound it quite smooth; rub it through a hair-sieve, and
cover up till wanted. Make 3/4 pint of melted butter by recipe No. 376;put in all the ingredients File size: 373 Kb
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THE MANNER IN WHICH A SIDE OF BEEF is cut up in London, is shown in
the engraving on this page. In the metropolis, on account of the large
number of its population possessing the means to indulge in the ?best of
everything,? the demand for the most delicate joints of meat is great,
the price, at the same time, being much higher for these than for the
other parts. The consequence is, that in London the carcass is theredivided File size: 373 Kb
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Mode_.?Pick the stalks from the cherries, put them, with the sugar,
into a _deep_ pie-dish just capable of holding them, with a small cup
placed upside down in the midst of them. Make a short crust with 1/2 lb.
of flour, by either of the recipes 1210 or 1211; lay a border round the
edge of the dish; put on the cover, and ornament the edges; bake in abrisk oven from 1/2 hour to 40 minutes; strew finely-sifted sugar over File size: 373 Kb
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_Mode_.?Put the cream into a _lined_ saucepan with the sugar,
lemon-peel, and isinglass, and simmer these over a gentle fire for about
10 minutes, stirring them all the time. Strain the cream into a jug, add
the yolks of eggs, which should be well beaten, and put the jug into a
saucepan of boiling water; stir the mixture one way until it thickens,
_but do not allow it to boil_; take it off the fire, and keep stirringit until nearly cold. File size: 373 Kb
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TEA.?The tea-tree or shrub belongs to the class and order of
Monadelphia polyandria in the Linnaean system, and to the
natural order of Aurantiaceae in the system of Jussieu. Lately
it has been made into a new order, the Theasia, which includes
the Camellia and some other plants. It commonly grows to the
height of from three to six feet; but it is said, that, in itswild or native state File size: 373 Kb
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2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled
butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1
dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and
salt to taste, and a little milk if needed. Swell the sago over the
fire with as much water as it will absorb; when quite soft put into it
the butter to melt, and, when melted, mix in the oatmeal and
wheatmeal. File size: 373 Kb
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