Food Journal Author:Unknown Author Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: DOMESTIC RECIPES. The Editor desires to appeal to his readers, and especially to the ladies, for contr1butions of recipes for cheap, tasty, and serviceable di... more »shes, both for poor households and those of the higher classes. SEMOLINA PUDDING. Drop lightly into 1j pint of milk, two tablespoonfuls of semolina and stir all together for seven or eight minutes; then throw in 2 ozs. of butter, 3j ozs. of sifted sugar, with the grated rind of a lemon, and while the semolina is still hot, beat with it gradually and briskly four eggs. Bake for half an hour in a moderate oven. SHREWSBURY CAKES. One pound of flour, Jib. of Lisbon sugar, ĢIb. of butter and two eggs. Mix these ingredients into a paste with a glass of white wine. Roll it out thick and cut with a wine glass. TO MAKE LITTLE CAKES. Six ounces of butter, | Ib. of loaf sugar, I Ib. of flour, two eggs, and a little nutmeg. TO MAKE A SEA PIE. Take some uncooked meat cut in slices, and put it in a saucepan, peel some onions and swedes (or turnips if prefered to swedes), cut them in slices and put them in with the meat, and sufficient water for them to stew ; then place a steamer or a plate on the top. Peel some potatoes and place on the plate, and then cover them over with paste made of flour, dripping, lard, butter, or suet and a little water, and cover it over the potatoes; the steam from the meat will cook these. When all is sufficiently done, turn it out of the saucepan and eat it very hot. CORNISH PIE. Make some paste with lard or dripping, roll it out; cut up slices of meat, also potatoes, onions, or turnips, or all if liked, fill the paste with these, turn up the edges, add pepper and salt, put it in the oven without a plate, and bake for one hour. FRIED SOLES. Skin and clean your fish very ca...« less