The citizen., 1911-12-01
GOOD ENGLISH DISHES
JOHN BULLS COOKING OFFERS
MUCH WORTH TRYING.
Beefsteak Pudding Is Dish That
Would Go Well With the Growing
schooIboy or the Athlete
Potato Soup.

While the solid, savory platters be-
loved of our cousins over the sea COM
bine badly with the dyspepsia-ridden
stomachs that accompany American
nervous systems. there are others for
which our national cuisine would be
much the better.
Even the heavier combinations, as Of
meat and pastry. would be useful at
times If prepared as they are in the
best English kitchens The golfer, the
baseball player and the growing school
boy, for instance, would welcome Eng
lish beefsteak, pudding and would have
no cause to regret the solidity of 1t aft
erward.
This pudding requires a rich boiling,
pastry made OF five or six ounces Of
suet and half pint of water or milk;
or use one and half pounds of flour.
butter and water. Roll 1t out about a
quarter of an inch thick and have the
pudding dish well creased before lin
ing 1t with the paste. The beefsteak
must be good an tender. Cut it into
slices about four inches long. Season
these, -four them and roll tightly. Fill
the pudding dish with them, leaving.
however, enough space for the water
which is to form the gravy.
Cover the tip with pastry, of course,
and be careful to have the edges care
fully secured.
1t Is steamed for four or five hours.
and is served in the bowl, folded about
with napkin.
A variant of this dish is beefsteak
and kidney pudding, a fine specimen of
which requires two pounds of tender
steak and two kidneys. Season the
meats to your taste, using salt and
black pepper.
Cut the steak into pieces about an
inch square and cut the kidneys into
eighths. Line the dish as above and
fill with the meats.
Now pour on the water. Some cooks
sprinkle in little -four to thicken the
gravy. but unless 1t is liked quite thick
this is not necessary. Let the water
come to within two inches OF the rim
of the bowl.
Moisten the edges of the crust, COW
er the top. press two crusts together
that the gravy may be imprisoned
safely and turn up the overhanging
paste.
Wiring out cloth in hot water, flour
1t and tie up the pudding. Have the
water boiling into which 1t goes, and
boil steadily for four hours. If water
must be added from time to time, this
must be added from a boiling kettle
also, as it Is of the utmost Importance
not to reduce the temperature of the
pudding.
When the cloth is finally removed
cut a round piece In the top of the
crust to prevent the pudding bursting,
and send 1t to the table either With a
napkin pinned around or in a second
more ornamental dish.
Readers and admirers of Mrs. Brown
will remember that if there was one
dish more than another that Brown"
was partial to" 1t was a "weal and
am pie Nor is Brown alone in this.
His predilection for the said pastry
dainty is shared by many Englishmen
of hearty appetites.
Here is the rule Tor making 1t: A
pound and half of filet of veal cut
into squares, quarter-pound of lean
ham also cut into small pieces, with q
tablespoon or thereabtut of butter.
Cover with water in a deep pie dish
and stew well. When it is tender add
two hard-boiled eggs cut into slices.
small quantity of minced parsley and
suspicion of thyme. Cover the dish
with thin pastry and bake.
English potato soup is both econom-
ical and savory. For it they boil mar
row bones and strain off the stock.
To this is added plate of cut-up veg
etables. consisting of the following
mixture: Three onions cut fine, some
potatoes sliced thin and one large car
rot grated. Add seasoning as for any
soup and simmer an hour or more.
Strain and serve. Some add stalk of
SSAOiy anu III VI COOheu lean nam
to the original stock pot to give addi-
tional flavor.
For breakfast dish l'Anglaise try
Dreaded sausages. Wipe the saucis-
sons very dry, dip in beaten egg and
bread crumbs, put them in the fry
ing basket and plunge into smoking
hot fat. They require about ten min
utes' cooking. the heat being reduced
after the initial plunge. Serve with
garnish of little squares of toast and
fresh sprays of watercress.
Veal cake is a good dish for an au-
tomobile excursion or a picnic. For
this there are needed some slices of
cold roast veal, some cold ham. two
hard-boiled eggs, two tablespoonfuls
of minced parsley. little pepner.
some good gravy or stock. Trim the
veal carefully and cut the eggs into
slices. Procure pretty mold. Ar
range the veal. ham, paisley and eggs
in layers with little seasoning be-
tween each layer. When the mold Is
full. fill up the shape with strong
stock or gravy. Bake for half an hour,
and when cold unmold.