Tomatoes Farcies.—Take eight smooth red tomatoes; cut the stalks off evenly, and slice off the part that adheres to them; scoop out the seeds from the centre without breaking the sides. Melt an ounce of butter in a stewpan. Put in two tablespoonfuls of cooked ham chopped, two tablespoonfuls of chopped mushrooms, two shalots, two teaspoonfuls of chopped parsley, pepper and salt, and two ounces of grated Parmesan. Mix thoroughly over the fire, fill the tomatoes with the mixture, and bake on a greased baking tin in a moderate oven for ten or fifteen minutes. The tomatoes should be tender, but not broken. If the ingredients for this forcemeat are not at hand, a little ordinary veal forcemeat may be used, but the taste will be inferior.
Rolled Loin of Mutton.—Get the butcher from whom the meat is bought to bone the loin; spread veal stuffing inside, roll it up, bind it with tape, and bake in the usual way. Thick, smooth gravy should be served with it. This may be made of the bones.
Mashed and Browned Potatoes.—Mash potatoes in the usual way. Prepare beforehand six or eight good sized potatoes of uniform size. Parboil them, then put them into the dripping-tin round the meat for about three-quarters of an hour—less, if small—and baste them every now and then till brown. Pile the mashed potatoes in the middle of the tureen, put browned potatoes round, and sprinkle chopped parsley on the white centre.
Stewed Celery.—Wash the celery carefully, and boil it till tender in milk and water, to which salt and a little butter have been added. The time required will depend on the quality. Young, tender portions will be ready in half an hour or less; the coarse outer stalks will need to boil a long time. Drain thoroughly, dish on toast, and pour white sauce over.
Sour Plums (a substitute for red currant jelly served with meat; to be made in the autumn).—Take three pounds of the long, blue autumn plums, almost the last to come into the market, called in Germany zwetschen. Rub off the bloom and prick each one with a needle. Boil a pint of vinegar for a quarter of an hour with a pound and a-half of sugar, a teaspoonful of cloves, three blades of mace, and half an ounce of cinnamon. Pour the vinegar through a strainer over the plums, and let them stand for twenty-four hours. Next day boil the vinegar, and again pour it over the fruit. Put all over the fire together to simmer for a few minutes until the plums are tender and cracked without falling to pieces. Tie down while hot.
Ready-Made Pudding.—Mix two tablespoonfuls of flour, an ounce of sugar, and a very little grated nutmeg, with a spoonful of cold milk to make a smooth paste, then add boiling milk to make a pint. When cold, beat two eggs with a glass of sherry, mix and bake in a buttered dish for half an hour.
Orange Jelly.—Soak an ounce of gelatine in water to cover it for an hour, and put with the gelatine the very thin rind of three oranges. Squeeze the juice from some sweet oranges to make half a pint, then add the juice of two lemons, and strain to get out all pips, etc. Take as much water as there is fruit juice, put this into a stewpan with the gelatine, and a quarter of a pound of loaf sugar, and simmer for a few minutes till the gelatine is entirely dissolved. Remove any scum that may rise, then add the juice; boil up once, and strain into a damp mould. This jelly has a delicious taste, and is not supposed to be clear.
Macaroni Cheese.—Wash half a pound of Naples macaroni, break it up and throw it into boiling water with a lump of butter in it, and boil it for about half an hour, till the macaroni is tender. Drain it well. Melt an ounce of butter in a stewpan, stir in one ounce of flour, and, when smooth, half a pint of cold milk. Stir the sauce till it boils, add salt and pepper, an ounce of grated Parmesan, and the macaroni drained dry. Pour all upon a dish, sprinkle an ounce of macaroni over, and brown in the oven or before the fire.
Simple Jam Sandwich.—Beat three eggs, and add a breakfastcupful of flour, to which has been added a teaspoonful of cream of tartar. Beat the mixture till it bubbles. Add a scant breakfastcupful of sifted sugar. Beat again, and add half a teaspoonful of carbonate of soda. Turn into a shallow baking tin, greased, and bake for a few minutes in a quick oven. With the oven ready, this cake can be made and baked in half an hour.