|
(11) theweart.exe
| _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
| (12) theucs.exe
| _Mode_.–Put the cream into a _lined_ saucepan with the sugar,
lemon-peel, and isinglass, and simmer these over a gentle fire for about10 minutes, stirring them all the time.
| (13) theuc.exe
| TEA.–The tea-tree or shrub belongs to the class and order of
Monadelphia polyandria in the Linnaean system, and to thenatural order of Aurantiaceae in the system of Jussieu
| (14) thetzyou.exe
| _Mode_.–Put the lemons into a brine that will bear an egg; let them
remain in it 6 days, stirring them every day; have ready 2 quarts of
boiling water, put in the lemons
| (15) thetzworks.exe
| 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
| (16) thetzweb.exe
| 2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste
| (17) thetzusa.exe
| They should be first peeled very slightly and then cut, long-ways, into
three zigzag slices; the pips should be removed and the interior filledwith either mushroom forcemeat
| (18) thetztravel.exe
| On looking down this list it will be observed that in many cases cream–or,
at any rate, milk–is recommended. We can well imagine the housekeeper
exclaiming, ‘I don”t call this economy.’
| (19) thetztech.exe
| 8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
of butter. Slice the sponge cakes lengthways, grease a mould with the
butter; line it neatly with some of the slices of the sponge cakes;press them to the mould to keep them in
| (20) thetzteam.exe
| MAYONNAISE SAUCE.–This is the most delicious of all cold sauces. It is
composed entirely of raw yolk of egg and oil, flavoured with a dash of
vinegar. When made properly it should be of the consistency of butter in
summer time.
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