Mrs. Dewing's Recipes

Suggested Dinner Party for 6 people, from Mrs Dewing’s Cookery Book circ 1930

Month - September

Table Decorations

What can equal the prim, old-fashioned charm of zinnias in mixed colours? Their bright hues are enhanced by the soft delicacy of a Chinese bowl.

Menu

  1. Cauliflower Cream Soup
  2. Roast Chicken
  3. Stuffing / gravy
  4. Bread Sauce
  5. Vegetables
  6. Plum Jelly Creams
  7. Mushroom Toast

Cauliflower Cream Soup

  • 1 cauliflower
  • 1½ pints of white stock
  • 1 pint of milk
  • 1½ oz butter or margarine
  • 1 oz flour
  • Seasonings
  • 1 onion
  • Paprika
  • Few celery seeds

Trim the cauliflower and cleanse it in cold salted water. Put it into boiling water with salt to flavour it and boil till tender. Then drain it well. Remove the green part from the cauliflower, keep back a few white sprigs, and rub the remainder of the white flower through a sieve.
Peel and mince finely the onion and cook it in butter for a few moments without browning it. Stir in the flour and, when they are well blended, add the stock and stir till it boils.

Tie a few celery seeds in muslin and add them with the sieved cauliflower and the milk to a pan.
Boil the soup up again and add seasoning to taste. Let simmer for about five minutes and then remove the celery seeds. Serve the soup in cups.
Sprinkle the cups with paprika pepper, and garnish the soup with a tiny sprig of cooked cauliflower.

Roast Chicken

  • A pair of chickens
  • Dripping

The Stuffing

  • 4 oz breadcrumbs
  • 1 tablespoon chopped onion
  • 3 level tablespoons chopped parsley
  • 1 egg
  • Salt and pepper
  • 2 oz butter
  • The livers from the chickens

The Gravy

  • Pinch of herbs
  • 1 onion

Have the chickens drawn and trussed.
Wash the giblets in cold, salted water. Drain the livers and put them aside for the stuffing.
Put the remainder of the giblets on the gas to make stock for the gravy, adding an onion and a pinch of herbs, and water to cover.

To make the stuffing, mix the breadcrumbs with the chopped onion and parsley.
Chop up the two livers and add them, with seasonings to taste, to the breadcrumbs. Then moisten the mixture with the butter (melted) and bind it with the egg.
If liked, the stuffing can be flavoured with lemon or herbs.
Stuff the birds and put them into a baking-tin with some dripping. Cover the breast of each chicken with a piece of thickly greased paper or a thin piece of caul.

Place the birds in a hot oven at first, then lessen the heat later as required. They take from one to one and half hours to cook, according to their size.
Keep the chickens well basted and remove the caul or paper fifteen minutes before dishing up, so that they may brown.
Serve with slightly thickened brown gravy and bread sauce.
A piece of boiled bacon or a few bacon rolls should also accompany them, and sausages too, if liked.

Bread Sauce

  • 3 oz breadcrumbs
  • 1 oz butter
  • 3 or 4 cloves
  • 1 pint milk
  • 1 onion
  • Seasoning

Put the milk into a saucepan with the butter. Peel the onion, stick the cloves into it, and add it to the milk.
Leave the pan at the side of the fire until the milk is well flavoured.
Bring it to the boil, and add the breadcrumbs. Lift the pan to the side again until the sauce thickens.
Then season it to taste. Re-heat it, and then remove the onion. Serve the sauce in a tureen.
If the sauce is thick, add a little more milk or some cream.

Vegetables

Potatoes; Allow two to three pounds, and boil them in the usual way.
Beans; String the beans and slice them thinly, wash well.

Put them into boiling water to cook with salt to flavour, and a tiny piece of soda. They will take about twenty minutes to cook.
When they are tender, drain well. Return to a clean pan with a good lump of butter, then toss lightly for a few minutes. Season with pepper before turning into a hot vegetable dish.
Allow about two pounds of beans.

Plum Jelly Cream

  • 1½ lbs of plumbs
  • 1½ pint packets of lemon jelly
  • 1½ oz almonds
  • ¾ pint hot water
  • ¾ gill of cold water [4 to a pint]
  • 3 tablespoonfuls sugar
  • Cream
  • Few glace cherries

Stalk and wash the plums and stew them till tender, adding the sugar and cold water. Then rub them through a sieve.
Dissolve the jelly in the hot water, and when it is cold stir in the plum puree, making it up to one and half pints together. If there is more than three-quarters of a pint of plum puree, use less water to dissolve the jelly.
Blanch, skin, and chop the almonds and add them to the jelly. Leave it till it begins to thicken. Whip the cream and stir it in lightly, and add more sugar if required.
Turn the plum jelly cream into small, wet moulds. When they are set, dip them in warm water, unmould them, and decorate each with half a glaze cherry.
This quantity will fill about ten small moulds.

Mushroom Toast

  • 6 good medium sized mushrooms
  • 6 rounds of bread
  • Salt and pepper
  • Butter

Peel the mushrooms, remove their stalks and trim them. Cleanse them for a few minutes in cold water to which a little salt has been added. Then drain them.
Cut a tiny round from the center of each mushroom. Season the mushrooms with pepper and salt, and fry them in some butter till they are tender. Fry the stalks also.
Cut rounds of bread of toast thickness. Toast them on one side. Butter the untoasted side with the mushroom butter.
Place a mushroom on each round of toast. Replace the stalks, and serve the mushrooms.