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                    NELSON'S

                 HOME COMFORTS.

               THIRTEENTH EDITION.

              REVISED AND ENLARGED

                 BY MARY HOOPER,

  AUTHOR OF "LITTLE DINNERS," "EVERY-DAY MEALS,"
       "COOKERY FOR INVALIDS," _ETC. ETC._

            [Illustration: Decoration]

                     London:
         G. NELSON, DALE & CO., LIMITED,
                14, DOWGATE HILL.
                      1892.


ANY OF

NELSON'S SPECIALITIES

MENTIONED IN THIS BOOK

_MAY BE OBTAINED FROM_

  |--------------------------|
  |                          |
  |    W. CHAPLIN & SONS,    |
  | 19 & 20, WATERLOO PLACE, |
  |       SOUTHAMPTON.       |
  |                          |
  |PLEASE SEND, S.W.R.       |
  |--------------------------|

They are also Sold by Grocers, Chemists, Italian Warehousemen, etc.,
throughout the World. Should any difficulty be experienced in obtaining
them, kindly send the name and address of your Grocer, and we will at
once communicate with him.

[Illustration: TRADE MARK.]

***

G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.


NELSON'S SPECIALITIES.

***

  PATENT OPAQUE GELATINE.
  In packets, from 6d. to 7s. 6d.

  CITRIC ACID.
  In 3d. packets. For use with the Gelatine.

  ESSENCE OF LEMON, ALMONDS, & VANILLA.
  In graduated bottles, 8d.

  FAMILY JELLY BOXES.
  7s. 6d. each.
  Containing sufficient of the above materials for 12 quarts of Jelly.

  BOTTLED WINE JELLIES (Concentrated).
  CALF'S FOOT, LEMON, SHERRY, PORT, ORANGE, AND CHERRY.
  Quarts, 2s. 6d.; Pints, 1s. 4d.; Half-pints, 9d.

  TABLET JELLIES.
  ORANGE, LEMON, CALF'S FOOT, CHERRY, RASPBERRY, VANILLA, PORT,
  SHERRY, ETC. Quarts, 9d.; Pints, 6d.; Half-pints, 3d.

  WINE TABLET JELLIES.
  PORT, SHERRY, ORANGE. Pints only, 9d.

  PATENT REFINED ISINGLASS.
  In 1s. packets.

  GELATINE LOZENGES. LIQUORICE LOZENGES.
  In Ornamental Tins, 6d.

  JELLY-JUBES.
  A most agreeable and nourishing Sweetmeat.

  EXTRACT OF MEAT.
  FOR SOUPS, GRAVIES, ETC. In ounce packets, 4d.

  PURE BEEF TEA.
  In half-pint packets, 6d.

  SOUPS.
    BEEF AND CARROTS   }
    BEEF AND CELERY    } In pint packets,
    BEEF AND ONIONS    }    6d. each.
    MULLIGATAWNY       }
    BEEF, PEAS, AND VEGETABLES    } In quart packets,
    BEEF, LENTILS, AND VEGETABLES }     6d. each.
    PENNY PACKETS OF SOUP for charitable purposes.

  EGG ALBUMEN.
  For clearing Jelly or Soup.
  In boxes containing 12 packets, 9d. per box.

***

G. NELSON, DALE, & CO., Ltd., 14, Dowgate Hill, London.


LITTLE DINNERS,

How to serve them with Elegance and Economy.

BY MARY HOOPER.

_Twenty-second Edition. Crown 8vo, cloth, price 2s. 6d._

"Shows us how to serve up a 'little dinner,' such as a philosopher might
offer a monarch--good, varied, in good taste, and cheap. Exactly what
the young English wife wishes to know, and what the ordinary cookery
book does not teach her."--_Queen._

***

EVERY-DAY MEALS,

Being Economic and Wholesome Recipes for Plain Dinners, Breakfasts,
Luncheons, and Suppers.

BY MARY HOOPER.

_Eighth Edition. Crown 8vo, cloth, price 2s. 6d._

"Our already deep obligations to Miss Hooper are weightily increased by
this excellent and practical little book. The recipes for little dishes
are excellent, and so clearly worded that presumptuous man instantly
believes, on reading them, that he could descend into the kitchen and
'toss up' the little dishes without any difficulty."--_Spectator._

***

COOKERY FOR INVALIDS,

For Persons of Delicate Digestion, and for Children.

BY MARY HOOPER.

_Sixth Edition. Crown 8vo, cloth, price 2s. 6d._

"An epicure might be content with the little dishes provided by Miss
Hooper; but, at the same time, the volume fills the utmost extent of
promise held out in the title-page."--_Pall Mall Gazette._

***

LONDON: KEGAN PAUL, TRENCH, & CO.




CONTENTS.

***


                                            PAGE

  PREFACE                                      7
    Bottled Jellies                            7
    Tablet Jellies                             8
    Lemon Sponge                               9
    Citric Acid and Pure Essence of Lemon      9
    Pure Essence of Almonds and Vanilla        9
    Gelatine Lozenges                          9
    Jelly-Jubes                               10
    Licorice Lozenges                         10
    Albumen                                   10
    Extract of Meat                           10
    Soups                                     11
    Beef Tea                                  12
    New Zealand Mutton                        12
    Tinned Meats                              12
    Gelatine                                  13

  SOUPS                                       14

  LITTLE DISHES OF FISH                       22

  LITTLE DISHES OF MEAT                       31

  PUDDINGS                                    50

  JELLIES                                     61

  CREAMS                                      74

  CAKES                                       85

  BEVERAGES                                   93

  MACARONI, ETC.                              98

  HINTS ON HOUSEKEEPING                      105

  NEW ZEALAND FROZEN MUTTON                  119

  INDEX                                      121




NELSON'S HOME COMFORTS.

***

PREFACE.


In presenting our friends and the public with the thirteenth edition of
our "Home Comforts," we have the pleasure to remark that so greatly has
the book been appreciated, that the large number of FIVE HUNDRED
THOUSAND copies has been called for. The value of the Jubilee Edition
was enhanced by some new recipes; these are repeated in the present
edition, to which, also, some valuable additions have been made. Since
the introduction of our Gelatine by the late Mr. G. Nelson, more than
fifty years ago, we have considerably enlarged our list of specialities,
and we have gratefully to acknowledge the public favour accorded to us.

Among those of our preparations which have met with so much appreciation
and success, we would cite the following:

NELSON'S BOTTLED JELLIES.--It is sometimes so difficult, if not
impossible, to have a first-class jelly made in private kitchens, that
we venture to think our BOTTLED JELLIES will be highly appreciated by
all housekeepers. It is not too much to say that a ready-made jelly of
the highest quality, and of the best and purest materials, requiring
only the addition of hot water, is now, for the first time, supplied.
Careful experiments, extending over a long period of time, have been
required to bring this excellent and very useful preparation to its
present state of perfection, and it is confidently asserted that no
home-made jelly can surpass it in purity, brilliancy, or delicacy of
flavour. All that is necessary to prepare the jelly for the table is to
dissolve it by placing the bottle in hot water, and then to add the
given quantity of water to bring it to a proper consistency. It is
allowed to stand until on the point of setting, and is then put into a
mould.

NELSON'S CALF'S FOOT, LEMON, PORT, SHERRY, ORANGE, AND CHERRY JELLIES
are now to be had of all first-class grocers, and are put up in bottles
each containing sufficient of the concentrated preparation to make a
quart, pint, or half-pint.

NELSON'S TABLET JELLIES are recommended for general use, are guaranteed
of the purest and best materials, and are flavoured with the finest
fruit essences. The Tablet Jellies are of so moderate a price as to be
within the reach of all classes, and can be used as an every-day
addition to the family bill of fare. They are not, however, intended as
a substitute for high-class jellies, whether bottled or home-made.

The Tablet Jellies used as directed in the recipes make, in a few
minutes, creams of a most delicate kind, remarkable for smoothness of
texture and fine flavour.

NELSON'S PORT, SHERRY, AND ORANGE WINE TABLET JELLIES have now been
added to the list.

NELSON'S LEMON SPONGE, supplied in tins, is a delicious novelty, and
will be found to surpass any that can be made at home.

NELSON'S CITRIC ACID AND PURE ESSENCE OF LEMON.--In order to save the
trouble of putting jelly through a strainer when required for invalids,
we have introduced our Citric Acid and Essence of Lemon, and by their
use a jelly clear enough for all ordinary purposes is made in a few
minutes.

LEMONADE and other beverages can be quickly made, and with less expense
than by any other method, by using Nelson's Citric Acid and Essence of
Lemon, and for these recipes are given. Delicious beverages are also
made with Nelson's Bottled Jellies, see page 93.

NELSON'S PURE ESSENCE OF ALMONDS AND VANILLA.--These Extracts, like the
Essence of Lemon, will be found of superior strength and flavour, and
specially adapted for the recipes in this book.

NELSON'S GELATINE LOZENGES are not only a delicious sweetmeat, but most
useful as voice lozenges, or in cases of sore or irritable throat. The
flavour is very delicate and refreshing. Dissolved in water they make a
useful beverage, and also a jelly suitable for children and invalids.

NELSON'S JELLY-JUBES will be found most agreeable and nourishing
sweetmeats, deliciously flavoured with fruit essences. They can be used
as cough lozenges, will be found soothing for delicate throats, are
useful for travellers, and may be freely given to children.

NELSON'S LICORICE LOZENGES are not only a favourite sweetmeat, but in
cases of throat irritation and cough are found to be soothing and
curative.

NELSON'S ALBUMEN is the white of eggs carefully dried and prepared, so
that it will keep for an indefinite length of time. It is useful for any
purpose to which the white of egg is applied, and answers well for
clearing soup and jelly. When required for use, the albumen is soaked in
cold water and whisked in the usual way.

NELSON'S EXTRACT OF MEAT.--The numerous testimonials which have been
received as to the excellence of this preparation, as well as the great
and universal demand for it, have afforded the highest satisfaction to
us as the manufacturers, and have enabled us to offer it with increased
confidence to the public. It is invaluable, whether for making soup or
gravy, or for strengthening or giving flavour to many dishes; and it is
not only superior to, but far cheaper than, any similar preparation now
before the public.

Now that clear soup is so constantly required, and a thing of every-day
use, Nelson's Extract of Meat will be found a great boon. With the
addition of a little vegetable flavouring, a packet of the Extract will
make a pint of soup as good and as fine as that produced, at much labour
and expense, from fresh meat. With a judicious use of the liquor derived
from boiling fowls, rabbits, and fresh meat, an endless variety of soup
may be made, by the addition of Nelson's Extract of Meat. Some recipes
are given by which first-class soups can be prepared in a short time, at
a very small cost, and with but little trouble. It may be as well to say
that soaking for a few minutes in cold water facilitates the solution of
the Extract of Meat.

NELSON'S SOUPS are deserving of the attention of every housekeeper, for
they combine all the elements of good nourishment, have an excellent
flavour, both of meat and vegetables, are prepared by merely boiling the
contents of a packet for fifteen minutes, and are so cheap as to be
within everybody's means. Penny packets of these soups, for charitable
purposes, will be found most useful and nourishing.

Those who have to cater for a family know how often a little soup will
make up a dinner that would otherwise be insufficient; yet because of
the time and trouble required in the preparation, it is impossible to
have it. In a case like this, or when a supplementary dish is
unexpectedly required, Nelson's Soups are most useful. Although these
Soups are all that can be desired, made with water according to the
directions given with each packet, they can be utilised with great
advantage for strengthening household stock.

For instance, the liquor in which a leg of mutton has been boiled, or of
pork, if not too salt, can be at once, by using a packet or two of
Nelson's Soup, converted into a delicious and nourishing soup, and at a
cost surprisingly small. Or the bones of any joint can be made into
stock, and, after all the fat has been skimmed off, have a packet of
Nelson's Soup added, in the same manner as in the directions.

NELSON'S BEEF TEA will be found of the highest value, supplying a cup of
unequalled nourishment, combining all the constituents of fresh beef. No
other preparation now before the public contains that most important
element, albumen, in a soluble form, as well as much of the fibrin of
the meat. This Beef Tea is also generally relished by invalids, and
merely requires to be dissolved in boiling water.

NEW ZEALAND MUTTON.--For information respecting this meat, and the great
advantage as well as economy of its use, see page 119.

NELSON'S TINNED MEATS, known as the "Tomoana Brand," are prepared at the
works of NELSON BROS., LIMITED, Hawke's Bay, New Zealand, from the
finest cattle of the country. Messrs. NELSON specially recommend their
"Pressed Mutton and Green Peas," "Haricot Mutton," and "Pressed Corned
Mutton." The "Stewed Kidneys" will be found of a quality superior to any
articles of the kind now in the market, while the price places them
within the reach of all classes of consumers.

NELSON'S GELATINE having now been favourably known all over the world
for more than half a century, it is unnecessary to do more than observe
that our efforts are constantly directed to supplying a perfectly pure
article, always of the same strength and quality. When Russian isinglass
was first introduced into this country, the prejudices against its use
on the part of our great-grandmothers were violent and extreme; for
those worthy ladies would not believe that some unfamiliar substance, of
the origin of which they were either ignorant or doubtful, could form an
efficient substitute for the well-known calves' feet and cow-heels, from
which they had always been in the habit of making their jellies and
blanc-manges. By degrees, however, the Gelatine made its way, and at
length superseded the old system entirely; and its popularity is
demonstrated by the fact that the works at Emscote, near Warwick, cover
nearly five acres.

       *       *       *       *       *

N.B.--It is necessary to call attention to the fact that in all the
following recipes in which Nelson's Gelatine and Specialities are used,
the quantities are calculated for _their manufactures only_, the quality
and strength of which may be relied upon for uniformity.




NELSON'S HOME COMFORTS.

***

SOUPS.

***


BEEF AND ONION SOUP.

A pint of very good soup can be made by following the directions which
accompany each tin of Nelson's Beef and Onion Soup, viz. to soak the
contents in a pint of cold water for fifteen minutes, then place over
the fire, stir, and boil for fifteen minutes. It is delicious when
combined with a tin of Nelson's Extract of Meat, thus producing a quart
of nutritious and appetising soup.


NELSON'S MULLIGATAWNY SOUP.

Soaked in cold water for a quarter of an hour, and then boiled for
fifteen minutes, Nelson's Mulligatawny Soup is very appetising and
delicious. It should be eaten with boiled rice; and for those who like
the soup even hotter than that in the above preparation, the
accompanying rice may be curried. In either case the rice should be
boiled so that each grain should be separate and distinct from the
rest.


BEEF, LENTIL, AND VEGETABLE SOUP.

Pour one quart of boiling water upon the contents of a tin of Nelson's
Soup of the above title, stirring briskly. The water must be boiling. A
little seasoning of salt and pepper may be added for accustomed palates.
This soup is perfectly delicious if prepared as follows: Cut two peeled
onions into quarters, tie them in a muslin bag, and let the soup boil
for twenty minutes with them. Take out the bag before serving the soup.


BEEF, PEA, AND VEGETABLE SOUP.

The directions