Peach Cream

According to Mrs Beeton. Makes a change from her 101 ways with boiled cabbage...

1/2 pint of peach puree
1/2 pint of whipped cream
1 oz castor sugar
1 gill of peach syrup
gelatine

Pass sufficient peaches through a hair sieve to make the required amount of puree. Dissolve the gelatine in the syrup, add the sugar and the puree, stir in the stiffly whipped cream. Turn into a mould and put it in the fridge to set.

Celery Soup (Economical)

From Beeton's Cookery - all the recipes without Isabella's waffle about the history of barley (yawn).

2 pts water
1 pt milk
2 oz lean bacon or ham
1 oz butter
1 1/2 tbsp flour
1 large head of celery
2 onions
salt and pepper

Cut the ham into dice, slice the onions and celery. Melt the butter in a pan, fry the vegetables without browning, put in the bacon and water and simmer for 30 or 40 minutes, or until the clery is tender. Strain, rub through a fine sieve, return to the saucepan, add the milk and bring to the boil. Mix the flour with a little milk, stir and cook for 5 or 6 minutes, season to taste and serve.

Average cost: 6d to 8d. Sufficient for 6 persons.

You could always NOT sieve it. And NOT add so much flour. Try adding a teaspoon of cornflour or rice flour instead. And some ginger, sugar and lemon juice would pep it up a bit.

Cheese and Potato bake

From the Walberton Quick and Easy Cookbook

2lbs potatoes
6oz grated Cheddar cheese
1 egg
knob of butter and a little milk
small onion diced
1 large tomato sliced
6 rashers streaky bacon

Peel and boil potatoes. Fry the onion until soft. Grill the bacon and then cut into pieces. When potatoes have boiled, drain them and mash adding the knob of butter and a little milk. Add the egg, 40z cheese, onion and stir well. Turn mixture into casserole, arrange the bacon pieces and slices of tomato on top and sprinkle with remaining cheese. Bake in oven for 30-40 mins at 200C or Gas Mk 6. Serve with peas or other favourite vegetable.