BEEF MOULD
Ingredients
A pound of boiled or roasted beef
A large onion
Two small or one large tomato
Four ounces of bread crumbs
An ounce of mint and celery
An egg
Salt and pepper
Four cloves of garlic
Two ounces of butter
Method
Mince the boiled meat. Cut the mint finely and only a part of celery in. Add this into the meat. Add a beaten egg, bread-crumbs, a teaspoon of salt, half a teaspoon of pepper, half a cup of stock, and four cloves. Mix. Cut into fine ring-tomatoes and onion. Grease the bowl with butter and spread tomatoes and onion into the bottom. Add over them the mixture and press with a knife. Put three lumps of butter on top of it. Cover with the grease paper. If you are using brown paper, spread butter on top of it and then steam. When it gets thick and rough at the top, take it off. It takes 3/4 of an hour to steam. When it cools, take it out from the bowl. This can be served with fine cut green salad.
MACARONI & CHEESE
Ingredients
Four ounces of macaroni
Four ounces of cheese
Four ounces of milk
Two eggs
An ounce of butter
Salt and pepper
Mustard
Tomato sauce
Method
Boil a pint of water with half a teaspoon of salt in it. When the water begins to boil, put macaroni in it and boil for two minutes. Cover the bowl, but keep it open a little. Grease the pie dish with butter. Grate the cheese and beat two eggs into it. Pour the milk slowly into it adding pepper, salt, mustard to make it tasty. Take off your macaroni and cool. Cover the bottom of the pie dish with macaroni and then put a layer of cheese and then spread tomato sauce over it. Repeat this process thrice. This should be kept half an inch down of the pie dish, otherwise while its bubbles it will flow out. Put four lumps of butter on four corners and one in the centre of the dish. Put the dish in an oven. This requires three quarter of an hour to get ready.
GUAVA STEW WITH CUSTARD
Ingredients
Five or six big guavas
Four ounces of sugar
Two pieces of cinnamon
A sour lime
Red Cochineal if required, for colouring
Two tablespoons of custard powder
10 ounces or half a pint of milk
Two ounces of sugar
Method
Peel the guavas thinly and cut into two. Boil with one big cup of water in a bowl, until the seeds are on the point of coming out. Lower the flame. Let them cool and then with a spoon and knife take out the seeds and put in the same bowl again. Do not throw away the liquid. Add sugar, lime juice and cinnamon and mix into bowl, until they become soft.
Heat milk. Mix two level tablespoonfuls of custard powder with a little water and pour into the hot milk. Before this, add sugar into the milk. Keep on stirring. After a little while, when it begins to thicken, take it off.
Fruit should be served in a glass dish and custard in a jug. Both separately. When eating, pour custard over the fruit.