cooking recipes info

BAKED BREAST OF MUTTON.

Sew up breast of mutton in a thin cloth, put into a stewpan, nearly
cover with cold salt water, and let simmer, allowing ten minutes to each
pound. Take out of pan and cloth, put into baking dish, rub over with
mutton drippings, butter or fat, sprinkle with flour and bake one-half
hour in hot oven, basting frequently with its own broth. Just before
removing from oven, strew with bread crumbs and butter and let brown.
Serve with brown sauce made from broth in which meat was cooked.

CREAM OF CELERY SOUP.

A pint of milk, a tablespoonful of flour, one of butter, a head of
celery, a large slice of onion and a small piece of mace, a little salt.
Boil celery in one pint of water from thirty to forty-five minutes; boil
mace, onion and milk together; mix flour with two tablespoonfuls of cold
milk. Cook ten minutes. Mash celery in water it has been cooked in and
stir in boiling milk. Strain and serve.

FRENCH BREAD.

After softening one cake of compressed yeast in one-half cup lukewarm
water, stir in enough flour to make a very stiff dough. Knead well,
shaping into a ball. Make two cuts on top about one-quarter inch deep.
Place in a pan of tepid water until it swells and floats. When very
light put into a bowl containing one-half cup salted water, stir in
enough flour to make a stiff dough. Let stand in a temperature of 68 or
70 degrees F. until light. Shape into loaf, let lighten again and bake.

8 large apples, moist sugar to taste, half a teacupful of water and the juice of half a lemon, 1 pint of custard made with Allinson custard powder. Peel, cut and core the apples and put into a lined saucepan with the water, sugar, and lemon juice, stew till tender and rub through a sieve; when cold put the fruit at the bottom of a pie-dish and pour the custard over, grate a little nutmeg over the top, bake lightly, and serve cold.