7 November 1903
COOKERY FOR WORRIED
By Mrs Alfred Praga (“The Careful Cook”)
As a rule, the housekeeper with only a small allowance
finds it far more difficult to provide an appetising breakfast
than at any other meal. Eggs and bacon — that popular,
too popular standby — are by no means a cheap dish;
in country places fish is often unobtainable, and when
obtainable frequently very dear and not over good. The
following recipes will, I hope, offer a satisfactory solution
of the problem.
This will often be relished when the ordinary kind would
be rejected. Make some porridge in the usual way, ie use
one part meal to two and a quarter parts of boiling salted
water. Boil for twenty minutes, stirring all the time
to avoid burning.
Meanwhile, place a bit of butter about the
size of a large walnut in a clean frying pan. Directly
it melts add to it two large or three medium sized onions,
first peeled and thinly sliced. Fry till delicate golden
As soon as the porridge is ready dish it
up on a hot plate, and put it in the oven in order that
it may dry a little. Then place the onions on top, and
pour over the whole any butter which may remain from the
frying. Dust with pepper, and send to the table at once.
Any oatmeal may be used for the porridge that is liked.
Take half-a-pound of beef sausages. Free them from their
skins and shape them into small rissoles, or small round
balls, about the size of a tangerine. Dip these in egg
and breadcrumbs, or, if economy has to be strictly studied,
Place 1oz of clarified beef dripping in
a clean frying-pan; directly it boils add the rissoles,
and fry until of a golden-brown colour. Take out, dish
up on a hot dish, and send to the table at once. Pork
sausages may be used instead of beef if preferred.
EGGS IN THE
Take a sufficient number of slices from a loaf of stale
bread. Allow half a slice to each person.. Free it from
crust; dip into milk. Have ready a plate containing savoury
crumbs, and dip each slice into these on both sides.
Have ready a saucepan half full of absolutely
boiling clarified beef dripping or lard from which the
blue smoke is actually rising, add the slices a few at
a time, and fry until of a bright golden-brown hue. Dish
up on a hot plate, place a fried egg in the centre of
each, and send to the table at once. The appearance of
the dish is improved if a little finely-minced parsley
is sprinkled on each egg.
The savoury crumbs referred to are made
thus: Peel and mince an onion very finely, add to it a
heaped spoonful of finely-minced parsley, a tiny pinch
of powdered herbs, a spoonful of crumbs, and a well-beaten
egg. Mix very thoroughly and use as before directed.
These are very good, and afford a nice way of using up
any cold sausages which may have been left over from supper.
Take two or three cold sausages, free them from their
skins, and chop them up.
Take six hard-boiled eggs, halve them, and
take out the yolks; add these to the chopped sausages
and pound well together, in a mortar if possible, failing
this on a pastry board, until thoroughly mixed and quite
a paste. Season with salt and pepper to taste, and use
to stuff the eggs.
Dip into savoury crumbs, place a bit of
clarified beef dripping in a clean enamelled frying-pan,
and fry to a golden-brown hue. Dish up on a hot plate
and send to the table at once.
Take ½lb of boiled rice — it should be very
dry. Place 2½ozs of either butter or clarified
beef dripping in a clean enamelled frying-pan; directly
it melts add to it a heaped tablespoonful of either chopped
onion or minced shallots, the latter for preference. Fry
for three or four minutes, and then add the rice and continue
to fry until this is a pale fawn colour. It should be
turned incessantly both to prevent burning and to ensure
its being equally coloured. Then add pepper and salt to
taste, dish up on a hot dish, garnish with little rolls
of fried bacon, and serve at once.
When only a small number have to be catered
for the rice can be prepared as follows: Cook the bacon
first, dish up, then add the onions to the bacon fat in
the pan. Fry them for three of four minutes, then add
from 2oz to 4oz of cooked rice, and finish as directed.
Note: That flank of bacon freed from rind,
etc, and neatly rolled, will do just as well for this
dish as streaky or back bacon at quite twice the price.
When any cold potatoes remain over treat them in the following
fashion: Mash from 1ib to 2ib of cold boiled potatoes
with a fork. Place a bit of butter about the size of a
walnut in a clean enamelled saucepan; directly it melts
add to it the potatoes, and a wineglassful of absolutely
boiling milk for each pound of potatoes — skim milk
Beat up with a fork until quite white and
light and very hot. Have ready ½lb of beef sausages
freshly fried. Free them from their skins, chop them,
then add them to the potatoes, and beat up for another
two or three minutes..
Pile up on a very hot dish, and pull them
into a conical shape with a fork. Place a few tiny bits
of butter here and there, and brown in a hot oven for
two or three minutes. Then serve at once. The appearance
of this dish may also be much improved by being garnished
with a little finely-minced parsley.
Take from 4oz to 8oz of any sort of white fish, either
boiled or fried. Free it from skin, etc, and flake into
neat pieces. Place ½oz of butter in a small stewpan;
directly it melts add to it 1oz of finely-grated cheese
— any sort will do. Let the cheese just melt, stirring
all the time; then add the fish, and continue to stir
until very hot.
Have ready some squares of buttered toast;
arrange the mixture on these. Dust with pepper and salt
and send to table at once. Some cooks add half a teaspoonful
of made mustard to the cheese, etc, but it is matter of
taste. Any pieces of dry cheese may be used for cooking
which would otherwise thrown away.
FISH AND RICE
Take from 4oz to 8oz of any sort of cold boiled (or fried)
white fish; free it from skin and bone, and reserve on
a plate. Place 2oz of cooking butter in a clean deep stewpan.
Directly it melts add to it a finely-minced shallot and
½lb of well-boiled rice. Note: It should be very
Fry all together for ten minutes stirring
all the while in order to avoid burning. Then add the
fish, and two tablespoonfuls of tomato catsup. Make very
hot, pile up in the centre of a hot dish, garnish with
some savoury crusts or with a border of fried potatoes,
and send to the table at once.
Note: That by fried potatoes, cold potatoes,
thinly sliced, dusted with minced parsley, and fried in
a little butter, are meant; and that, with one or two
exception, the whole of the foregoing dishes can be easily
prepared overnight and left to be made hot in the morning,
thus effecting a considerable saving of time — and