#AUTUMN MENU 1 ##Creamed Shrimps ¼ pint picked shrimps ½ pint white sauce Salt and pepper Lemon juice 1 oz. grated Parmesan cheese A few breadcrumbs
Add half the shrimps to the white sauce, season well and add a little lemon juice and half of the cheese. Put into individual dishes and sprinkle the rest of the cheese and shrimps and some breadcrumbs over the top. Reheat in a hot oven for about 10 minutes.
##Vegetable Custard Flan 6 oz. pastry 2-3 sticks of cooked celery 1 cooked leek or onion A few cooked green vegetables 1 cooked carrot 2-3 oz. grated cheese 1 egg ¼ pint milk Salt and pepper
Line a flan ring with the pastry. Cut up the vegetables, put into the flan case, and sprinkle half of the cheese over them. Beat up the egg, add the milk and season well. Pour this mixture over the vegetables, sprinkle on the rest of the cheese, and bake in a moderately hot oven for about 30 minutes, until set and golden-brown. Any suitable combination of cooked vegetables may be used in this way. If preferred, a flan may be made with one variety only, for example, sliced tomatoes, green beans or asparagus tips.
##Baked Jacket Potatoes Choose one large potato for each person and scrub thoroughly. Rub them all over with a little cooking fat or lard, and bake in a hot oven for about ¾ hour. When the potatoes feel soft if pinched, cut them across the top and squeeze so that a little of the inside shows.
##Marmalade Pudding 4 oz. flour ¼ tsp. salt 1 tsp. baking powder 3-4 oz. suet, finely chopped or shredded 4 oz. breadcrumbs 1 egg 4 tbsps. marmalade Milk to mix
Sieve the flour, salt and baking powder together. Add the suet and crumbs and mix well. Add the beaten egg, the marmalade and sufficient milk to give a soft dropping consistency. Put the mixture into a greased basin, two-thirds filling it, cover with greased paper and steam steadily for at least 2 hours. Turn out, and serve with marmalade sauce, made by boiling 3 tbsps. marmalade in a pan with the strained juice of half a lemon, ½ pint water and 1 tbsp. sugar, until the sauce becomes thick and syrupy.
—
#AUTUMN MENU 2 ##Fried Tripe 1½ lb. tripe 2 tbsps. olive oil 2 tbsps. vinegar Salt and pepper Flour Beaten egg Breadcrumbs Fat for frying Parsley
Cook the tripe until it is very tender, then cut into small pieces. Mix together the oil and vinegar, add a little salt and pepper, and leave the tripe in this mixture for 30 minutes, turning it occasionally. Drain it well, coat with flour and then dip in beaten egg and breadcrumbs. Fry in deep fat until golden-brown, and serve garnished with parsley.
##Tartare Sauce ½ pint Béchamel sauce 2 egg yolks 1 tsp. chopped gherkins 1 tsp. chopped parsley 2-3 drops of lemon juice Cayenne Salt
Have the Béchamel sauce hot but not boiling, and add the egg yolks to it. Mix well, and heat gently without boiling. Add the gherkins, parsley, lemon juice and seasoning to taste.
##Creamed Beetroot 1 large or 2 small beetroot 1 oz. butter 1 oz. flour ½ pint milk Salt and pepper 2 tsps. vinegar Grated horseradish, if liked
Cook the beetroot very carefully, preserving its red colour. Skin it and cut into slices. Melt the butter in a pan, and mix in the flour, add the milk by degrees, and bring to the boil, stirring continuously. Boil for 2-3 minutes, and then add the seasoning and vinegar. Add the slices of beetroot to the sauce, and heat until the beet is hot through and the sauce coloured pink. Dish and serve at once, sprinkled if liked with a little grated horseradish.
##Bilberry Whirls ½ 1b. shortcrust pastry 1 lb. bilberries 2-3 oz. castor sugar ¼ oz. gelatine Whipped cream
Line some large patty tins with pastry and bake “blind.” Stew the bilberries with sugar until tender, and then strain off the juice. Dissolve ¼ oz. gelatine in ½ pint of the sweetened fruit juice. Fill the pastry cases with fruit, and pour over the almost setting fruit jelly. Put the stiffly whipped cream in a forcing bag fitted with a fluted nozzle and make a whirl of cream on top of each tartlet.
3 Comments
*Image Transcription: Book Pages*
—
#Good Housekeeping’s *Menus*
—
#AUTUMN MENU 1
##Creamed Shrimps
¼ pint picked shrimps
½ pint white sauce
Salt and pepper
Lemon juice
1 oz. grated Parmesan cheese
A few breadcrumbs
Add half the shrimps to the white sauce, season well and add a little lemon juice and half of the cheese. Put into individual dishes and sprinkle the rest of the cheese and shrimps and some breadcrumbs over the top. Reheat in a hot oven for about 10 minutes.
##Vegetable Custard Flan
6 oz. pastry
2-3 sticks of cooked celery
1 cooked leek or onion
A few cooked green vegetables
1 cooked carrot
2-3 oz. grated cheese
1 egg
¼ pint milk
Salt and pepper
Line a flan ring with the pastry. Cut up the vegetables, put into the flan case, and sprinkle half of the cheese over them. Beat up the egg, add the milk and season well. Pour this mixture over the vegetables, sprinkle on the rest of the cheese, and bake in a moderately hot oven for about 30 minutes, until set and golden-brown. Any suitable combination of cooked vegetables may be used in this way. If preferred, a flan may be made with one variety only, for example, sliced tomatoes, green beans or asparagus tips.
##Baked Jacket Potatoes
Choose one large potato for each person and scrub thoroughly. Rub them all over with a little cooking fat or lard, and bake in a hot oven for about ¾ hour. When the potatoes feel soft if pinched, cut them across the top and squeeze so that a little of the inside shows.
##Marmalade Pudding
4 oz. flour
¼ tsp. salt
1 tsp. baking powder
3-4 oz. suet, finely chopped or shredded
4 oz. breadcrumbs
1 egg
4 tbsps. marmalade
Milk to mix
Sieve the flour, salt and baking powder together. Add the suet and crumbs and mix well. Add the beaten egg, the marmalade and sufficient milk to give a soft dropping consistency. Put the mixture into a greased basin, two-thirds filling it, cover with greased paper and steam steadily for at least 2 hours. Turn out, and serve with marmalade sauce, made by boiling 3 tbsps. marmalade in a pan with the strained juice of half a lemon, ½ pint water and 1 tbsp. sugar, until the sauce becomes thick and syrupy.
—
#AUTUMN MENU 2
##Fried Tripe
1½ lb. tripe
2 tbsps. olive oil
2 tbsps. vinegar
Salt and pepper
Flour
Beaten egg
Breadcrumbs
Fat for frying
Parsley
Cook the tripe until it is very tender, then cut into small pieces. Mix together the oil and vinegar, add a little salt and pepper, and leave the tripe in this mixture for 30 minutes, turning it occasionally. Drain it well, coat with flour and then dip in beaten egg and breadcrumbs. Fry in deep fat until golden-brown, and serve garnished with parsley.
##Tartare Sauce
½ pint Béchamel sauce
2 egg yolks
1 tsp. chopped gherkins
1 tsp. chopped parsley
2-3 drops of lemon juice
Cayenne
Salt
Have the Béchamel sauce hot but not boiling, and add the egg yolks to it. Mix well, and heat gently without boiling. Add the gherkins, parsley, lemon juice and seasoning to taste.
##Creamed Beetroot
1 large or 2 small beetroot
1 oz. butter
1 oz. flour
½ pint milk
Salt and pepper
2 tsps. vinegar
Grated horseradish, if liked
Cook the beetroot very carefully, preserving its red colour. Skin it and cut into slices. Melt the butter in a pan, and mix in the flour, add the milk by degrees, and bring to the boil, stirring continuously. Boil for 2-3 minutes, and then add the seasoning and vinegar. Add the slices of beetroot to the sauce, and heat until the beet is hot through and the sauce coloured pink. Dish and serve at once, sprinkled if liked with a little grated horseradish.
##Bilberry Whirls
½ 1b. shortcrust pastry
1 lb. bilberries
2-3 oz. castor sugar
¼ oz. gelatine
Whipped cream
Line some large patty tins with pastry and bake “blind.” Stew the bilberries with sugar until tender, and then strain off the juice. Dissolve ¼ oz. gelatine in ½ pint of the sweetened fruit juice. Fill the pastry cases with fruit, and pour over the almost setting fruit jelly. Put the stiffly whipped cream in a forcing bag fitted with a fluted nozzle and make a whirl of cream on top of each tartlet.
This is perfect for fall! Thanks for sharing
That marmalade pudding looks really good.