,,nelson',s ,,home ,,comforts4 ,,thirteenth ,,edition4 ,,revised ,,and ,,enlarged ,,by ,,mary ,,hooper1 ,,author ,,of ,,little ,,dinners1 ,,every-,,day ,,meals1 ,,cookery ,,for ,,invalids1 ,,etc4 ,,etc4 ,illustration3 ,decoration ,london3 ,g4 ,,nelson1 ,,dale ,,co41 ,,limited1 #ad1 ,,dowgate ,,hill4 #ahib4 ,,any ,,of ,,nelson',s ,,specialities ,,mentioned ,,in ,,this ,,book ,,may ,,be ,,obtained ,,from -------------------------- ,w4 ,,chaplin ,,sons1 #ai #bj1 ,,waterloo ,,place1 ,,southampton4 ,,please ,,send1 ,s4,w4,r4 -------------------------- ,they are also ,sold by ,grocers1 ,chemists1 ,italian ,warehousemen1 etc41 throughout the ,world4 ,should any difficulty be experienced in obtaining them1 kindly send the name and address of your ,grocer1 and we will at once communicate with him4 ,illustration3 ,,trade ,,mark4 999999 ,g4 ,,nelson1 ,,dale1 ,,co41 ,ltd41 #ad1 ,dowgate ,hill1 ,london4 ,,nelson',s ,,specialities4 999999 ,,patent ,,opaque ,,gelatine4 ,in packets1 from #f;d4 to #gs4 #f;d4 ,,citric ,,acid4 ,in #c;d4 packets4 ,for use with the ,gelatine4 ,,essence ,,of ,,lemon1 ,,almonds1 ,,vanilla4 ,in graduated bottles1 #h;d4 ,,family ,,jelly ,,boxes4 #gs4 #f;d4 each4 ,containing sufficient of the above materials for #ab quarts of ,jelly4 ,,bottled ,,wine ,,jellies 7,concentrated74 ,,calf',s ,,foot1 ,,lemon1 ,,sherry1 ,,port1 ,,orange1 ,,and ,,cherry4 ,quarts1 #bs4 #f;d42 ,pints1 #as4 #d;d42 ,half-pints1 #i;d4 ,,tablet ,,jellies4 ,,orange1 ,,lemon1 ,,calf',s ,,foot1 ,,cherry1 ,,raspberry1 ,,vanilla1 ,,port1 ,,sherry1 ,,etc4 ,quarts1 #i;d42 ,pints1 #f;d42 ,half-pints1 #c;d4 ,,wine ,,tablet ,,jellies4 ,,port1 ,,sherry1 ,,orange4 ,pints only1 #i;d4 ,,patent ,,refined ,,isinglass4 ,in #as4 packets4 ,,gelatine ,,lozenges4 ,,liquorice ,,lozenges4 ,in ,ornamental ,tins1 #f;d4 ,,jelly-,,jubes4 ,a most agreeable and nourishing ,sweetmeat4 ,,extract ,,of ,,meat4 ,,for ,,soups1 ,,gravies1 ,,etc4 ,in ounce packets1 #d;d4 ,,pure ,,beef ,,tea4 ,in half-pint packets1 #f;d4 ,,soups4 ,,beef ,,and ,,carrots ,,beef ,,and ,,celery ,in pint packets1 ,,beef ,,and ,,onions #f;d4 each4 ,,mulligatawny ,,beef1 ,,peas1 ,,and ,,vegetables ,in quart packets1 ,,beef1 ,,lentils1 ,,and ,,vegetables #f;d4 each4 ,,penny ,,packets ,,of ,,soup for charitable purposes4 ,,egg ,,albumen4 ,for clearing ,jelly or ,soup4 ,in boxes containing #ab packets1 #i;d4 per box4 999999 ,g4 ,,nelson1 ,,dale1 ,,co41 ,ltd41 #ad1 ,dowgate ,hill1 ,london4 ,,little ,,dinners1 ,how to serve them with ,elegance and ,economy4 ,,by ,,mary ,,hooper4 ,twenty-second ,edition4 ,crown #hvo1 cloth1 price #bs4 #f;d4 ,shows us how to serve up a 'little dinner1' such as a philosopher might offer a monarch--good1 varied1 in good taste1 and cheap4 ,exactly what the young ,english wife wishes to know1 and what the ordinary cookery book does not teach her4--,queen4 999999 ,,every-,,day ,,meals1 ,being ,economic and ,wholesome ,recipes for ,plain ,dinners1 ,breakfasts1 ,luncheons1 and ,suppers4 ,,by ,,mary ,,hooper4 ,eighth ,edition4 ,crown #hvo1 cloth1 price #bs4 #f;d4 ,our already deep obligations to ,miss ,hooper are weightily increased by this excellent and practical little book4 ,the recipes for little dishes are excellent1 and so clearly worded that presumptuous man instantly believes1 on reading them1 that he could descend into the kitchen and 'toss up' the little dishes without any difficulty4--,spectator4 999999 ,,cookery ,,for ,,invalids1 ,for ,persons of ,delicate ,digestion1 and for ,children4 ,,by ,,mary ,,hooper4 ,sixth ,edition4 ,crown #hvo1 cloth1 price #bs4 #f;d4 ,an epicure might be content with the little dishes provided by ,miss ,hooper2 but1 at the same time1 the volume fills the utmost extent of promise held out in the title-page4--,pall ,mall ,gazette4 999999 ,,london3 ,,kegan ,,paul1 ,,trench1 ,,co4 ,,contents4 999999 ,,page ,,preface #g ,bottled ,jellies #g ,tablet ,jellies #h ,lemon ,sponge #i ,citric ,acid and ,pure ,essence of ,lemon #i ,pure ,essence of ,almonds and ,vanilla #i ,gelatine ,lozenges #i ,jelly-,jubes #aj ,licorice ,lozenges #aj ,albumen #aj ,extract of ,meat #aj ,soups #aa ,beef ,tea #ab ,new ,zealand ,mutton #ab ,tinned ,meats #ab ,gelatine #ac ,,soups #ad ,,little ,,dishes ,,of ,,fish #bb ,,little ,,dishes ,,of ,,meat #ca ,,puddings #ej ,,jellies #fa ,,creams #gd ,,cakes #he ,,beverages #ic ,,macaroni1 ,,etc4 #ih ,,hints ,,on ,,housekeeping #aje ,,new ,,zealand ,,frozen ,,mutton #aai ,,index #aba ,,nelson',s ,,home ,,comforts4 999999 ,,preface4 ,in presenting our friends and the public with the thirteenth edition of our ,home ,comforts1 we have the pleasure to remark that so greatly has the book been appreciated1 that the large number of ,,five ,,hundred ,,thousand copies has been called for4 ,the value of the ,jubilee ,edition was enhanced by some new recipes2 these are repeated in the present edition1 to which1 also1 some valuable additions have been made4 ,since the introduction of our ,gelatine by the late ,mr4 ,g4 ,nelson1 more than fifty years ago1 we have considerably enlarged our list of specialities1 and we have gratefully to acknowledge the public favour accorded to us4 ,among those of our preparations which have met with so much appreciation and success1 we would cite the following3 ,,nelson',s ,,bottled ,,jellies4--,it is sometimes so difficult1 if not impossible1 to have a first-class jelly made in private kitchens1 that we venture to think our ,,bottled ,,jellies will be highly appreciated by all housekeepers4 ,it is not too much to say that a ready-made jelly of the highest quality1 and of the best and purest materials1 requiring only the addition of hot water1 is now1 for the first time1 supplied4 ,careful experiments1 extending over a long period of time1 have been required to bring this excellent and very useful preparation to its present state of perfection1 and it is confidently asserted that no home-made jelly can surpass it in purity1 brilliancy1 or delicacy of flavour4 ,all that is necessary to prepare the jelly for the table is to dissolve it by placing the bottle in hot water1 and then to add the given quantity of water to bring it to a proper consistency4 ,it is allowed to stand until on the point of setting1 and is then put into a mould4 ,,nelson',s ,,calf',s ,,foot1 ,,lemon1 ,,port1 ,,sherry1 ,,orange1 ,,and ,,cherry ,,jellies are now to be had of all first-class grocers1 and are put up in bottles each containing sufficient of the concentrated preparation to make a quart1 pint1 or half-pint4 ,,nelson',s ,,tablet ,,jellies are recommended for general use1 are guaranteed of the purest and best materials1 and are flavoured with the finest fruit essences4 ,the ,tablet ,jellies are of so moderate a price as to be within the reach of all classes1 and can be used as an every-day addition to the family bill of fare4 ,they are not1 however1 intended as a substitute for high-class jellies1 whether bottled or home-made4 ,the ,tablet ,jellies used as directed in the recipes make1 in a few minutes1 creams of a most delicate kind1 remarkable for smoothness of texture and fine flavour4 ,,nelson',s ,,port1 ,,sherry1 ,,and ,,orange ,,wine ,,tablet ,,jellies have now been added to the list4 ,,nelson',s ,,lemon ,,sponge1 supplied in tins1 is a delicious novelty1 and will be found to surpass any that can be made at home4 ,,nelson',s ,,citric ,,acid ,,and ,,pure ,,essence ,,of ,,lemon4--,in order to save the trouble of putting jelly through a strainer when required for invalids1 we have introduced our ,citric ,acid and ,essence of ,lemon1 and by their use a jelly clear enough for all ordinary purposes is made in a few minutes4 ,,lemonade and other beverages can be quickly made1 and with less expense than by any other method1 by using ,nelson's ,citric ,acid and ,essence of ,lemon1 and for these recipes are given4 ,delicious beverages are also made with ,nelson's ,bottled ,jellies1 see page #ic4 ,,nelson',s ,,pure ,,essence ,,of ,,almonds ,,and ,,vanilla4--,these ,extracts1 like the ,essence of ,lemon1 will be found of superior strength and flavour1 and specially adapted for the recipes in this book4 ,,nelson',s ,,gelatine ,,lozenges are not only a delicious sweetmeat1 but most useful as voice lozenges1 or in cases of sore or irritable throat4 ,the flavour is very delicate and refreshing4 ,dissolved in water they make a useful beverage1 and also a jelly suitable for children and invalids4 ,,nelson',s ,,jelly-,,jubes will be found most agreeable and nourishing sweetmeats1 deliciously flavoured with fruit essences4 ,they can be used as cough lozenges1 will be found soothing for delicate throats1 are useful for travellers1 and may be freely given to children4 ,,nelson',s ,,licorice ,,lozenges are not only a favourite sweetmeat1 but in cases of throat irritation and cough are found to be soothing and curative4 ,,nelson',s ,,albumen is the white of eggs carefully dried and prepared1 so that it will keep for an indefinite length of time4 ,it is useful for any purpose to which the white of egg is applied1 and answers well for clearing soup and jelly4 ,when required for use1 the albumen is soaked in cold water and whisked in the usual way4 ,,nelson',s ,,extract ,,of ,,meat4--,the numerous testimonials which have been received as to the excellence of this preparation1 as well as the great and universal demand for it1 have afforded the highest satisfaction to us as the manufacturers1 and have enabled us to offer it with increased confidence to the public4 ,it is invaluable1 whether for making soup or gravy1 or for strengthening or giving flavour to many dishes2 and it is not only superior to1 but far cheaper than1 any similar preparation now before the public4 ,now that clear soup is so constantly required1 and a thing of every-day use1 ,nelson's ,extract of ,meat will be found a great boon4 ,with the addition of a little vegetable flavouring1 a packet of the ,extract will make a pint of soup as good and as fine as that produced1 at much labour and expense1 from fresh meat4 ,with a judicious use of the liquor derived from boiling fowls1 rabbits1 and fresh meat1 an endless variety of soup may be made1 by the addition of ,nelson's ,extract of ,meat4 ,some recipes are given by which first-class soups can be prepared in a short time1 at a very small cost1 and with but little trouble4 ,it may be as well to say that soaking for a few minutes in cold water facilitates the solution of the ,extract of ,meat4 ,,nelson',s ,,soups are deserving of the attention of every housekeeper1 for they combine all the elements of good nourishment1 have an excellent flavour1 both of meat and vegetables1 are prepared by merely boiling the contents of a packet for fifteen minutes1 and are so cheap as to be within everybody's means4 ,penny packets of these soups1 for charitable purposes1 will be found most useful and nourishing4 ,those who have to cater for a family know how often a little soup will make up a dinner that would otherwise be insufficient2 yet because of the time and trouble required in the preparation1 it is impossible to have it4 ,in a case like this1 or when a supplementary dish is unexpectedly required1 ,nelson's ,soups are most useful4 ,although these ,soups are all that can be desired1 made with water according to the directions given with each packet1 they can be utilised with great advantage for strengthening household stock4 ,for instance1 the liquor in which a leg of mutton has been boiled1 or of pork1 if not too salt1 can be at once1 by using a packet or two of ,nelson's ,soup1 converted into a delicious and nourishing soup1 and at a cost surprisingly small4 ,or the bones of any joint can be made into stock1 and1 after all the fat has been skimmed off1 have a packet of ,nelson's ,soup added1 in the same manner as in the directions4 ,,nelson',s ,,beef ,,tea will be found of the highest value1 supplying a cup of unequalled nourishment1 combining all the constituents of fresh beef4 ,no other preparation now before the public contains that most important element1 albumen1 in a soluble form1 as well as much of the fibrin of the meat4 ,this ,beef ,tea is also generally relished by invalids1 and merely requires to be dissolved in boiling water4 ,,new ,,zealand ,,mutton4--,for information respecting this meat1 and the great advantage as well as economy of its use1 see page #aai4 ,,nelson',s ,,tinned ,,meats1 known as the ,tomoana ,brand1 are prepared at the works of ,,nelson ,,bros41 ,,limited1 ,hawke's ,bay1 ,new ,zealand1 from the finest cattle of the country4 ,messrs4 ,,nelson specially recommend their ,pressed ,mutton and ,green ,peas1 ,haricot ,mutton1 and ,pressed ,corned ,mutton4 ,the ,stewed ,kidneys will be found of a quality superior to any articles of the kind now in the market1 while the price places them within the reach of all classes of consumers4 ,,nelson',s ,,gelatine having now been favourably known all over the world for more than half a century1 it is unnecessary to do more than observe that our efforts are constantly directed to supplying a perfectly pure article1 always of the same strength and quality4 ,when ,russian isinglass was first introduced into this country1 the prejudices against its use on the part of our great-grandmothers were violent and extreme2 for those worthy ladies would not believe that some unfamiliar substance1 of the origin of which they were either ignorant or doubtful1 could form an efficient substitute for the well-known calves' feet and cow-heels1 from which they had always been in the habit of making their jellies and blanc-manges4 ,by degrees1 however1 the ,gelatine made its way1 and at length superseded the old system entirely2 and its popularity is demonstrated by the fact that the works at ,emscote1 near ,warwick1 cover nearly five acres4 99 99 99 99 99 ,n4,b4--,it is necessary to call attention to the fact that in all the following recipes in which ,nelson's ,gelatine and ,specialities are used1 the quantities are calculated for their manufactures only1 the quality and strength of which may be relied upon for uniformity4 ,,nelson',s ,,home ,,comforts4 999999 ,,soups4 999999 ,,beef ,,and ,,onion ,,soup4 ,a pint of very good soup can be made by following the directions which accompany each tin of ,nelson's ,beef and ,onion ,soup1 viz4 to soak the contents in a pint of cold water for fifteen minutes1 then place over the fire1 stir1 and boil for fifteen minutes4 ,it is delicious when combined with a tin of ,nelson's ,extract of ,meat1 thus producing a quart of nutritious and appetising soup4 ,,nelson',s ,,mulligatawny ,,soup4 ,soaked in cold water for a quarter of an hour1 and then boiled for fifteen minutes1 ,nelson's ,mulligatawny ,soup is very appetising and delicious4 ,it should be eaten with boiled rice2 and for those who like the soup even hotter than that in the above preparation1 the accompanying rice may be curried4 ,in either case the rice should be boiled so that each grain should be separate and distinct from the rest4 ,,beef1 ,,lentil1 ,,and ,,vegetable ,,soup4 ,pour one quart of boiling water upon the contents of a tin of ,nelson's ,soup of the above title1 stirring briskly4 ,the water must be boiling4 ,a little seasoning of salt and pepper may be added for accustomed palates4 ,this soup is perfectly delicious if prepared as follows3 ,cut two peeled onions into quarters1 tie them in a muslin bag1 and let the soup boil for twenty minutes with them4 ,take out the bag before serving the soup4 ,,beef1 ,,pea1 ,,and ,,vegetable ,,soup4 ,the directions printed on each packet of ,nelson's ,beef1 ,pea1 and ,vegetable ,soup produce a satisfactory soup1 but even this may be improved by the addition of the contents of a tin of ,nelson's ,extract of ,meat and a handful of freshly-gathered peas4 ,it is perhaps not generally known that pea-pods1 usually thrown away as useless1 impart a most delicious flavour to soup if boiled fast for two or three hours in a large saucepan1 strained1 and the liquor added to the soup1 stock1 or beef tea4 ,,beef ,,tea ,,as ,a ,,solid4 ,soak the contents of a tin of ,nelson's ,beef ,tea in a gill of water for ten minutes4 ,add to this the third of an ounce packet of ,nelson's ,gelatine1 which has been soaked for two or three hours in half-a-pint of cold water4 ,put the mixture in a stewpan1 and stir until it reaches boiling-point4 ,then put it into a mould which has been rinsed with cold water4 ,when thoroughly cold1 this will turn out a most inviting and extremely nutritious dish4 ,,clear ,,vermicelli ,,soup4 ,boil two minced onions in a quart of the liquor in which a leg of mutton has been boiled1 skim well1 and when the vegetables are tender strain them out4 ,pass the soup through a napkin1 boil up1 skim thoroughly1 and when clear add the contents of a tin of ,nelson's ,extract of ,meat1 stirring until dissolved4 ,boil two ounces of vermicelli paste in a pint of water until tender4 ,most shapes take about ten minutes4 ,take care that the water boils when you throw in the paste1 and that it continues to do so during all the time of cooking1 as that will keep the paste from sticking together4 ,when done1 drain it in a strainer1 put it in the tureen1 and pour the soup on to it4 ,,soup ,,julienne4 ,wash and scrape a large carrot1 cut away all the yellow parts from the middle1 and slice the red outside of it an inch in length1 and the eighth of an inch thick4 ,take an equal quantity of turnip and three small onions1 cut in a similar manner4 ,put them in a stewpan with two ounces of butter and a pinch of powdered sugar2 stir over the fire until a nice brown colour1 then add a quart of water and a teaspoonful of salt1 and let all simmer together gently for two hours4 ,when done skim the fat off very carefully1 and ten minutes before serving add the contents of a tin of ,nelson's ,extract of ,meat1 and a cabbage-lettuce cut in shreds and blanched for a minute in boiling water2 simmer for five minutes and the soup will be ready4 ,many cooks1 to save time and trouble1 use the preserved vegetables1 which are to be had in great perfection at all good ,italian warehouses4 ,,brown ,,rabbit ,,soup ,,clear4 ,fry a quarter of a pound of onions a light brown2 mince a turnip and carrot and a little piece of celery2 boil these until tender in three pints of the liquor in which a rabbit has been boiled1 taking care to remove all scum as it rises2 strain them out1 and then pass the soup through a napkin4 ,the soup should be clear1 or nearly so1 but if it is not1 put it in a stewpan1 boil and skim until bright2 then throw in the contents of a tin of ,nelson's ,extract of ,meat1 soaked for a few minutes2 stir until dissolved2 add pepper and salt to taste4 ,,hare ,,soup4 ,half roast a hare1 and1 having cut away the meat in long slices from the backbone1 put it aside to make an entree4 ,fry four onions2 take a carrot1 turnip1 celery1 a small quantity of thyme and parsley1 half-a-dozen peppercorns1 a small blade of mace1 some bacon-bones or a slice of lean ham1 with the body of the hare cut up into small pieces2 put all in two quarts of water with a little salt4 ,when you have skimmed the pot1 cover close and allow it to boil gently for three hours1 then strain it2 take off every particle of fat1 and having allowed the soup to boil up1 add the contents of a tin of ,nelson's ,extract of ,meat1 and thicken it with a dessertspoonful of potato-flour2 stir in two lumps of sugar1 a glass of port wine1 and season if necessary4 ,,mulligatawny ,,soup4 ,english cooks generally err in making both mulligatawny and curries too hot4 ,it is impossible to give the exact quantity of the powder1 because it varies so much in strength1 and the cook must therefore be guided by the quality of her material4 ,mulligatawny may be made cheaply1 and be delicious4 ,the liquor in which meat or fowl has been boiled will make a superior soup1 and fish-liquor will answer well4 ,slice and fry brown four onions1 quarter1 but do not peel1 four sharp apples2 boil them in three pints of stock until tender1 then rub through a sieve to a pulp4 ,boil this up in the soup1 skimming well2 add the contents of a tin of ,nelson's ,extract of ,meat1 and stir in two ounces of flour and the curry-powder1 mixed smooth in half-a-pint of milk4 ,any little pieces of meat1 fowl1 game1 or fish may be added as an improvement to the soup4 ,just before serving taste that the soup is well-flavoured2 add a little lemon-juice or vinegar4 ,,thin ,,mulligatawny ,,soup4 ,to a quart of the liquor in which a fresh haddock has been boiled1 add half-a-pint of water in which onions have been boiled4 ,stir into this1 after it has been skimmed1 and whilst boiling1 the contents of a tin of ,nelson's ,extract of ,meat1 and a teaspoonful of curry-powder2 let it boil up2 add the juice of half a lemon and serve4 ,,brown ,,artichoke ,,soup4 ,wash1 peel1 and cut into slices about half-an-inch thick two pounds of ,jerusalem artichokes4 ,fry them in a little butter until brown2 fry also brown half-a-pound of sliced onions4 ,put these to boil in two quarts of water with two turnips1 a carrot sliced1 two teaspoonfuls of salt1 and one of pepper4 ,when the vegetables are tender drain the liquor1 set it aside to cool1 and remove all fat4 ,pass the vegetables through a fine sieve to a nice smooth puree4 ,those who possess a ,kent's triturating strainer will be able to do this much more satisfactorily1 both as regards time and results1 than by the old way of rubbing through a sieve4 ,put the liquor on to boil1 dissolve in it--according to the strength the soup is required to be--the contents of one or two tins of ,nelson's ,extract of ,meat1 then add the vegetable puree1 a lump or two of sugar1 and if required1 salt and pepper4 ,let it boil up and serve4 ,,turtle ,,soup4 ,this soup is so often required for invalids1 as well as for the table1 that an easy and comparatively inexpensive method of preparing it cannot fail to be acceptable4 ,nelson's ,beef ,tea or ,extract of ,meat will be used instead of fresh beef1 and ,bellis's ,sun-dried ,turtle instead of live turtle4 ,if convenient it is desirable to soak the dried turtle all night1 but it can be used without doing so4 ,put it on to boil in the water in which it was soaked1 in the proportion of one quart with a teaspoonful of salt to a quarter of a pound of the turtle4 ,add two or three onions peeled and quartered1 a small bit of mace and sliced lemon-peel1 and simmer gently for four or five hours1 or until the turtle is tender enough to divide easily with a spoon4 ,stock of any kind may be used instead of water1 and as the liquid boils away more should be added1 to keep the original quantity4 ,herbs for the proper flavouring of the ,turtle ,soup are supplied by ,bellis2 these should be put in about an hour before the turtle is finished1 and be tied in muslin4 ,when done take out the turtle and divide it into neat little pieces2 strain the liquor in which it was cooked1 and having boiled it up1 stir in the contents of two tins of ,nelson's ,extract of ,meat1 previously soaked for a few minutes4 ,mix smooth in a gill of cold water a teaspoonful of ,french potato-flour and of ,vienna flour1 stir into the soup1 and when it has thickened put in the turtle meat2 let it get hot through1 add a wine-glassful of sherry1 a dessertspoonful of lemon-juice1 and salt and pepper to taste1 and serve at once4 ,it is necessary to have ,bellis's ,sun-dried ,turtle1 imported by ,t4 ,k4 ,bellis1 ,jeffrey's ,square1 ,st4 ,mary ,axe1 ,london 7sold in boxes71 for this soup1 because it is warranted properly prepared4 ,an inferior article1 got up by negroes from turtle found dead1 is frequently sold at a low price2 but it is unnecessary to say it is not good or wholesome4 ,,mock ,,turtle ,,soup4 ,this1 like real turtle soup1 can be made of ,nelson's ,extract of ,meat and ,bellis's ,mock ,turtle ,meat4 ,boil the contents of a tin of this meat in water or stock1 salted and flavoured with vegetables and turtle herbs1 until tender4 ,finish with ,nelson's ,extract of ,meat1 and as directed for turtle soup4 ,,gravy4 ,for roast meat1 merely dissolve1 after a little soaking1 a tin of ,nelson's ,extract of ,meat in a pint of boiling water4 ,for poultry or game1 fry two onions a light brown1 mince a little carrot and turnip1 put in half a teaspoonful of herbs1 tied in muslin1 and boil until tender1 in a pint of water4 ,strain out the herbs1 let the liquor boil up1 stir in the contents of a tin of ,nelson's ,extract of ,meat1 and if the gravy is required to be slightly thickened1 add a small teaspoonful of potato-flour mixed smooth in cold water4 ,for cutlets or other dishes requiring sharp sauce1 make exactly as above1 and just before serving add a little of any good piquant sauce1 or pickles minced finely4 ,,glaze4 ,soak in a small jar the contents of a tin of ,nelson's ,extract of ,meat in rather less than a gill of cold water4 ,set the jar over the fire in a saucepan with boiling water1 and let the extract simmer until dissolved4 ,this is useful for strengthening soups and gravies1 and for glazing ham1 tongues1 and other things4 ,,little ,,dishes ,,of ,,fish4 999999 ,the recipes we are now giving are suitable for dinner1 supper1 or breakfast dishes1 and will be found especially useful for the latter meal1 as there is nothing more desirable for breakfast than fish4 ,we are constantly told that it is not possible to have fresh fish for breakfast1 because it cannot be kept all night in the home larder4 ,but we must insist that there is no greater difficulty in keeping fish than meat4 ,indeed1 there is perhaps less difficulty1 because fish can be left lying in vinegar1 if necessary1 whereas in the case of meat it cannot always be done4 ,we will suppose that it is necessary to use strict economy4 ,it is as well to proceed on that supposition1 because people can always be lavish in their expenditure1 whereas it is not so easy to provide for the household at once well and economically4 ,in many neighbourhoods fish is sold much cheaper late in the day than in the morning1 and in this case the housekeeper who can buy overnight for the use of the next day has a great advantage4 ,suppose you get the tail of a cod weighing three pounds1 as you frequently may1 at a very small price in the evening1 and use a part of it stuffed and baked for supper1 you can have a dish of cutlets of the remainder for breakfast which will be very acceptable4 ,we do not mean a dish of the cold remains1 but of a portion of the fish kept uncooked1 as it easily may be1 as we have before said1 by dipping it in vinegar4 ,or1 you get mackerel4 ,nothing is better than this fish treated according to the recipe we give4 ,even so delicate a fish as whiting may1 by a little management with vinegar1 be kept perfectly well from one day to the other4 ,skinned whiting has very little flavour1 and although when skilfully cooked in the usual way it is useful by way of change1 the nourishment is much impaired by the removal of the skin4 ,the same remark applies to soles4 ,by frying fish unskinned you get a dish of a different character to that of skinned fish1 and one of which the appetite does not so soon tire4 ,,fried ,,sole4 ,soles weighing from three-quarters of a pound to a pound are the most suitable size for frying whole4 ,if it is desired to have the fish juicy and with their full flavour1 do not have them skinned4 ,the black side of the soles will not of course look so well1 or be so crisp1 as the white side1 but this is of little consequence compared to the nourishment sacrificed in removing the skin4 ,have the soles scraped1 wipe them1 put a tablespoonful of vinegar in a dish1 pass the fish through it1 and let them lie an hour or more1 if necessary all night1 as the flavour is thus improved4 ,run a knife along the backbone1 which prevents it looking red when cut4 ,when ready to crumb the fish1 lay them in a cloth and thoroughly dry them4 ,beat up the yolk of an egg with a very little of the white1 which will be sufficient to egg a pair of soles2 pass the fish through the egg on both sides1 hold it up to drain2 have ready on a plate a quarter of a pound of very fine dry crumbs1 mixed with two ounces of flour1 a teaspoonful of salt1 and half a teaspoonful of pepper4 ,draw the fish over the crumbs1 first on one side1 then on the other1 and lay it gently on a dish1 black side downwards1 whilst you prepare another4 ,some people succeed better in crumbing fish by sifting the crumbs on to it through a very fine strainer after it is egged4 ,when the fish are ready put them1 black side downwards1 into the frying-pan with plenty of fat1 hot enough to brown a piece of bread instantaneously1 move the pan about gently1 and when the soles have been fried four minutes1 put a strong cooking-fork into them near the head1 turn the white side downwards1 and fry three minutes longer4 ,seven minutes will be sufficient to fry a sole weighing three-quarters of a pound1 and a pair of this weight is sufficient for a party of six persons4 ,when the sole is done put the fork into the fish close to the head1 hold it up and let all the fat drain away1 lay it on a sheet of cap paper1 and cover over with another sheet4 ,being thus quite freed from grease1 of a rich golden brown1 crisp1 and with an even surface1 lay the fish on the dish for serving1 which should have on it either a fish-paper or a napkin neatly folded4 ,a well-fried sole is best eaten without any sauce1 but in deference to the national usage1 butter sauce1 or melted butter1 may be served with it4 ,,filleted ,,soles4 ,it is better for the cook to fillet the soles1 for there is often much waste when it is done by the fishmonger4 ,having skinned the fish1 with a sharp knife make an incision down the spine-bone from the head to the tail1 and then along the fins2 press the knife between the flesh and the bone1 bearing rather hard against the latter1 and the fillets will then be readily removed4 ,these can now be dressed in a variety of ways2 perhaps the most delicate for breakfast is the following3 ,,fillets ,,of ,,sole ,,sautes4 ,having dried the fillets1 divide them into neat pieces two or three inches long2 dip them in the beaten yolk of egg1 and then in seasoned bread-crumbs4 ,make a little butter hot in the frying-pan1 put in the fillets and cook them slowly until brown on one side1 then turn and finish on the other4 ,,fillets ,,of ,,sole ,,fried4 ,these may either be rolled in one piece or divided into several1 as in the foregoing recipe4 ,in either case egg and crumb them thoroughly1 place them in the wire-basket as you do them1 which immerse in fat hot enough to crisp bread instantly4 ,when done1 put the fillets on paper to absorb any grease clinging to them1 and serve as hot as possible4 ,all kinds of flat fish can be filleted and cooked by these recipes1 and will usually be found more economical than serving the fish whole4 ,it is also economical to fillet the tail-end of cod1 salmon1 and turbot1 and either fry or saute1 as may be preferred4 ,,fillets ,,of ,,sole ,,with ,,lobster4 ,thin and fillet a pair of soles1 each weighing about a pound4 ,roll the fillets1 secure them with thread1 which remove before serving2 put them in a stewpan with two ounces of sweet butter1 cover closely1 and allow them to cook at a slow heat for twenty minutes or until tender1 taking care to keep them from getting brown4 ,prepare a sauce by boiling a quarter of a pound of veal cutlet and the bones of the fish in half-a-pint of water4 ,when reduced to a gill1 strain and take off all fat from the sauce1 thicken either with fine flour or ,rizine1 put it into the stewpan with the fish1 and allow it to stand for a quarter of an hour without boiling4 ,mince or cut in small pieces either the meat of a small fresh lobster1 or half a flat tin of the best brand of preserved lobster4 ,make this hot by putting it in a jam pot standing in a saucepan of boiling water4 ,take up the fish1 carefully pour the sauce round1 and place on the top of each fillet some of the lobster4 ,,baked ,,whiting4 ,small whiting answer well for this purpose4 ,tie them round1 the tail to the mouth1 dip them in dissolved butter1 lightly sprinkle with pepper and salt1 strew them with pale raspings1 put them in a baking-dish with a little butter1 and bake in a quick oven for a quarter of an hour4 ,,cod ,,cutlets4 ,a cheap and excellent dish is made by filleting the tail of cod1 egging and crumbing the pieces and frying them4 ,get about a pound and a half of the tail of a fine cod2 with a sharp knife divide the flesh from the bone lengthways1 cut it into neat pieces as nearly of a size as you can1 and flatten with a knife4 ,dip in egg1 then in crumbs mixed with a little flour1 pepper1 and salt4 ,it is best to fry the cutlets in the wire-basket in plenty of fat1 but if this is not convenient they can be done in the frying-pan2 in any case1 they should be done quickly1 so that they may get crisp4 ,,fried ,,herrings4 ,take care the fish is well cleaned1 without being split4 ,two or three hours before cooking1 lightly sprinkle with salt and pepper2 when ready to cook1 wipe and flour the herrings4 ,have ready in the frying-pan as much fat at the proper temperature as will cover the herrings4 ,cook quickly at first1 then moderate the heat slightly1 and fry for ten to twelve minutes1 when they should be crisp and brown4 ,when done1 lay them on a dish before the fire1 in order that all fat and the fish-oil may drain from them2 with this precaution1 fried herrings will be found more digestible than otherwise they would be4 ,,rolled ,,herrings4 ,choose the herrings with soft roes4 ,having scraped and washed them1 cut off the heads1 split open1 take out the roes1 and cleanse the fish4 ,hold one in the left hand1 and1 with thumb and finger of the right1 press the backbone to loosen it1 then lay flat on the board and draw out the bone2 it will come out whole1 leaving none behind4 ,dissolve a little fresh butter1 pass the inner side of the fish through it1 sprinkle pepper and salt lightly over1 then roll it up tightly with the fin and tail outwards1 roll it in flour and sprinkle a little pepper and salt1 then put a small game skewer to keep the herring in shape4 ,have ready a good quantity of boiling fat2 it is best to do the herrings in a wire-basket1 and fry them quickly for ten minutes4 ,take them up and set them on a plate before the fire1 in order that all the fat may drain from them4 ,pass the roes through flour mixed with a sufficient quantity of pepper and salt1 fry them brown1 and garnish the fish with them and crisp parsley4 ,a difficulty is often felt in introducing herrings at dinner on account of the number of small bones in them1 but this is obviated by the above method of dressing1 as with care not one bone should be left in4 ,,galantine ,,of ,,fish4 ,procure a fine large fresh haddock and two smaller1 of which to make forcemeat4 ,take off the head and open the large fish4 ,carefully press the meat from the backbone1 which must be removed without breaking the skin2 trim away the rough parts and small bones at the sides4 ,cover the inside of the fish with a layer of forcemeat1 and at intervals place lengthways a few fillets of anchovies1 between which sprinkle a little lobster coral which has been passed through a wire sieve2 fold the haddock into its original form1 and sew it up with a needle and strong thread4 ,dip a cloth in hot water1 wring it as dry as possible1 butter sufficient space to cover the fish1 then fold it up1 tie each end1 and put a small safety pin in the middle to keep it firm4 ,braise the galantine for an hour in stock made from the bones of the fish4 ,let it stay in the liquor until cold1 when take it up and draw out the sewing thread4 ,reduce and strain the liquor1 mix with cream and aspic jelly1 or ,nelson's ,gelatine1 dissolved in the proportion of half-an-ounce to a pint4 ,when this sauce is on the point of setting1 coat the galantine with it1 sprinkle with little passed lobster coral1 dish in a bed of shred salad1 tastefully interspersed with beetroot cut in dice and dipped in oil and vinegar4 ,to make the forcemeat1 pound the fillets of the small haddocks till fine1 then work in about half its quantity of bread panada1 an ounce of butter1 and the fillets of two anchovies2 season with salt and pepper1 mix in one egg and a yolk1 pass through a wire sieve1 and work into it a gill of cream4 ,,fillets ,,of ,,sole ,,en ,,aspic4 ,aspic jelly1 or meat jelly1 may be made very good1 and at a moderate cost1 by boiling lean beef or veal in water with a little vegetable and spice4 ,to make it according to the standard recipes is so expensive and tedious that few persons care to attempt it4 ,the following directions will enable a cook to make an excellent and clear aspic4 ,cut two pounds of lean beefsteak or veal cutlet into dice1 put it on in two quarts of cold water1 and as soon as it boils1 take off the scum as it rises4 ,let it simmer gently for half-an-hour2 then add four onions1 a turnip1 carrot1 small bundle of sweet herbs1 blade of mace1 half-a-dozen white peppercorns1 and when it has again boiled for an hour strain it through a napkin4 ,let it stand until cold1 remove all the fat1 boil it up1 and to a quart of the liquor put an ounce of ,nelson's ,gelatine1 previously soaked in cold water4 ,add salt and a pinch of cayenne pepper1 and when the jelly is cool stir in the whites and shells of two eggs well beaten4 ,let the jelly boil briskly for two minutes1 let it stand off the fire for a few minutes1 then strain through a jelly-bag and use as directed4 ,take the fillets of a pair of large thick soles1 cut them into neat square pieces1 leaving the trimmings for other dishes1 and lay them in vinegar with a little salt for an hour4 ,as they must be kept very white the best ,french vinegar should be used4 ,boil the fillets gently in salted water1 with a little vinegar1 till done2 take them up and dry them on a cloth4 ,have ready some picked parsley and hard-boiled eggs cut in quarters2 arrange these neatly at the bottom of a plain mould so as to form a pretty pattern4 ,pour in very gently enough jelly to cover the first layer1 let it stand until beginning to set1 then put another layer of fish1 eggs1 and parsley1 then more jelly1 and so on until the mould is full4 ,when done set the mould on ice1 or allow it to stand some hours in a cold place to get well set4 ,turn it out1 ornament with parsley1 beetroot1 and cut lemon4 ,,collared ,,eels4 ,clean and boil the eels in water highly seasoned with pepper and salt1 an onion1 bay-leaf1 a clove1 and a little vinegar4 ,when the eels are done enough1 slip out the bones and cut them up into pieces about two inches long4 ,take the liquor in which the fish is boiled1 strain it1 let it boil in the stewpan without the lid1 skimming it until it becomes clear4 ,dissolve a quarter of an ounce of ,nelson's ,gelatine to each half-pint of the fish gravy1 and boil together for a minute1 let it then stand until cool4 ,arrange the pieces of eel tastefully in a plain mould with small sprigs of curled parsley and slices of hard-boiled eggs1 and1 if you like1 a fillet or two of anchovies cut up into dice4 ,when all the fish is thus arranged in the mould1 pour the jelly in very gently1 a tablespoonful at a time1 in order not to disturb the solid material4 ,let the mould stand in cold water for seven or eight hours1 when it can be turned out4 ,ornament with parsley1 lemon1 and beetroot4 ,,little ,,dishes ,,of ,,meat4 999999 ,in this chapter a number of useful and inexpensive dishes are given1 which will serve either as breakfast dishes1 entrees1 or for invalids1 and which may1 in the hands of an intelligent cook1 serve as models for many others4 ,as will be seen1 it is not so much a question of expense to provide these little tasty dishes as of management4 ,in all the following recipes for little dishes of mutton1 it will be found a great advantage to use ,new ,zealand ,meat4 ,a good cook will never be embarrassed by having too much cold meat on hand1 because she will be able by her skill so to vary the dishes that the appetites of those for whom she caters will never tire of it4 ,even a small piece of the loin of mutton may be served in half-a-dozen different ways1 and be relished by those who are tired of the mutton-chop or the plain roast4 ,,mutton ,,cutlets4 ,taken from the neck1 mutton cutlets are expensive1 but those from the loin will be found not only convenient1 but to answer well at a smaller cost4 ,first remove the under-cut or fillet from about two pounds of the best end of a loin of mutton1 cut off the flap1 which will be useful for stewing1 and it is especially good eaten cold1 and then remove the meat from the bones in one piece1 which divide with the fillet into cutlets about half-an-inch thick4 ,egg them over and dip them in well-seasoned bread-crumbs1 fry them until a nice brown1 and serve with gravy made from the bones and an onion4 ,this way of cooking the loin is much more economical than in chops1 because with them the bones and flap are wasted1 whereas in cutlets all is used up4 ,to stew the flap1 put it in a stewpan1 the fat downwards1 sprinkle pepper and salt1 and slice an onion or two over1 and set it to fry gently in its own fat for an hour4 ,take up the meat1 and put half-a-pint of cold water to the fat1 which1 when it has risen in a solid cake1 take off1 mix a little flour with the gravy which will be found beneath the fat1 add pepper1 salt1 and some cooked potatoes cut in slices4 ,cut the meat into neat squares2 let it simmer gently in the gravy with the potatoes for an hour4 ,,roulades ,,of ,,mutton4 ,remove the fillet from a fine loin of mutton1 trim away every particle of skin1 fat1 and gristle4 ,flatten the fillet with a cutlet-bat1 and cut it lengthways into slices as thin as possible2 divide these into neat pieces about three inches long4 ,sprinkle each with pepper1 salt1 and finely-chopped parsley1 roll them up tightly1 then dip in beaten egg1 and afterwards in finely-sifted bread-crumbs mixed with an equal quantity of flour and highly seasoned with pepper and salt4 ,as each roulade is thus prepared place it on a game-skewer1 three or four on each skewer4 ,dissolve an ounce of butter in a small frying-pan1 and cook the roulades in it4 ,,mutton ,,collops4 ,cut neat thin slices from a leg of either roasted or boiled mutton1 dip them in yolk of egg and in fine dry bread-crumbs to which a little flour1 pepper1 and salt have been added4 ,heat enough butter in a small frying-pan to just cover the bottom1 put in the slices of mutton and cook them very slowly1 first on one side then on the other1 until they are brown4 ,garnish the dish on which the mutton is served with some fried potatoes or potato chips4 ,,mutton ,,saute4 ,put a little butter or bacon fat in the frying-pan1 sprinkle pepper and salt over slices of cold mutton1 and let them get hot very slowly4 ,the mutton must be frequently turned1 and never allowed to fry4 ,when turned in the pan for the last time sprinkle a little chopped parsley on the upper side2 remove the slices carefully on to a hot dish1 pour the fat in the pan over1 and serve4 ,,cold ,,mutton ,,potted4 ,cut up the mutton1 being careful to free it from all sinew and skin2 chop or pound it with half its weight of cooked bacon until it is as fine as desired4 ,season with a little pepper1 salt1 and allspice1 put it into a jar1 which set in a saucepan of water over the fire until the meat is hot through4 ,when taken up stir occasionally until cool1 then press it into little pots1 and pour clarified butter or mutton fat over the top4 ,if liked1 a little essence of anchovy may be added to the seasoning4 ,,mutton ,,pies4 ,mince a quarter of a pound of underdone mutton1 taking care to have it free from skin and fat4 ,mix with it a tablespoonful of rich gravy--that which is found under a cake of dripping from a joint is particularly suitable for this purpose--add a few drops of essence of anchovy1 a pinch of cayenne pepper1 and a small teaspoonful of minced parsley4 ,if necessary add salt4 ,line four patty-pans with puff paste1 divide the mutton into equal portions and put it into the pans1 cover each with a lid of paste1 and bake in a quick oven for half-an-hour4 ,,ox ,,brain4 ,having carefully washed the brain1 boil it very fast1 in order to harden it1 in well-seasoned gravy4 ,when it is done1 take it out of the gravy and set it aside until cold4 ,cut it either in slices or in halves1 dip each piece in egg1 then in bread-crumbs well seasoned with dried and sifted parsley1 pepper1 and salt1 fry them in a little butter until brown4 ,the gravy having become cold1 take off the fat1 and boil it in a stewpan without a lid until it is reduced to a small quantity2 pour it round the brain1 and serve4 ,,brain ,,fritters4 ,carefully wash an ox brain1 and boil it for a quarter of an hour in well-seasoned stock4 ,when the brain is cold1 cut it into slices as thin as possible1 dip each of them in batter1 drop them as you do them into a stewpan half-full of fat at a temperature of #dcj deg41 or that which will brown instantly a piece of bread dipped into it4 ,to make the batter1 mix two large tablespoonfuls of fine flour with four of cold water1 stir in a tablespoonful of dissolved butter or of fine oil1 the yolk of an egg1 and a pinch of salt and pepper2 when ready to use1 beat the white of the egg to a strong froth1 and mix with it4 ,do not fry more than two fritters at once2 as you take them up1 throw them on paper to absorb any grease clinging to them1 serve on a napkin or ornamental dish-paper4 ,if this recipe is closely followed1 the fritters will be light1 crisp1 delicate morsels1 melting in the mouth1 and form besides a very pretty dish4 ,garnish with fried parsley2 take care the parsley is thoroughly dry1 put it into a small frying-basket1 and immerse it for an instant in the fat in which the fritters are to be cooked4 ,turn it out on paper1 dry1 and serve4 ,,marrow ,,toast4 ,let the butcher break up a marrow-bone4 ,take out the marrow in as large pieces as possible1 and put them into a stewpan with a little boiling water1 rather highly salted4 ,when the marrow has boiled for a minute1 drain the water away through a fine strainer4 ,have ready a slice of lightly-toasted bread1 place the marrow on it1 and put it into a ,dutch oven before the fire for five minutes1 or until it is done4 ,sprinkle over it a little pepper and salt1 and a small teaspoonful of parsley1 chopped fine4 ,the toast must be served very hot4 ,,chicken ,,in ,,aspic ,,jelly4 ,cut the white part of a cold boiled chicken1 and as many similar pieces of cold ham1 into neat rounds1 not larger than a florin4 ,run a little aspic jelly into a fancy border mould1 allow it to set1 and arrange a decoration of boiled carrot and white savoury custard cut crescent shape1 dipping each piece in melted aspic4 ,pour in a very little more jelly1 and when it is set place the chicken and ham round alternately1 with a sprig of chervil1 or small salad1 here and there4 ,put in a very small quantity of aspic to keep this in place1 then1 when nearly set1 sufficient to cover it4 ,arrange another layer1 this time first of ham then of chicken1 fix them in the same way1 and fill up the mould with aspic jelly4 ,when the dish is turned out fill the centre with cold green peas1 nicely seasoned1 and garnish round with chopped aspic and little stars of savoury custard4 ,to make this1 soak a quarter of an ounce of ,nelson's ,gelatine in a gill of milk1 dissolve it over the fire1 and stir in a gill of thick cream1 season to taste with cayenne pepper and salt1 and1 if liked1 a little grate of nutmeg4 ,pour the custard on to a large dish1 and when cold cut it into the required shapes4 ,,veal ,,cutlets ,,in ,,white ,,sauce4 ,cut six or seven cutlets1 about half-an-inch thick1 from a neck of veal1 braise them in half-a-pint of good white stock with an onion1 a small bunch of herbs1 a bacon bone1 and two or three peppercorns1 until they are done4 ,let the cutlets get cool in the liquor1 then drain them4 ,strain the liquor and make a white sauce with it2 add a tablespoonful of thick cream and a quarter of an ounce of ,nelson's ,gelatine1 dissolved in a gill of milk2 season with salt and cayenne pepper1 stirring occasionally until quite cold4 ,dip the cutlets in1 smoothly coating one side1 and before the sauce sets decorate them with very narrow strips of truffle in the form of a star4 ,cut as many pieces of cooked tongue or ham as there are cutlets1 dish them alternately in a circle on a border of aspic1 fill the centre with a salad composed of all kinds of cold cooked vegetables1 cut with a pea-shaped cutter and seasoned with oil1 vinegar1 pepper1 and salt4 ,garnish with aspic jelly cut lozenge shape and sprigs of chervil4 ,,kidneys ,,sautes4 ,like many other articles of diet1 kidneys within the last ten years have been doubled in price1 and are so scarce as to be regarded as luxuries4 ,the method of cooking them generally in use is extravagant1 and renders them tasteless and indigestible4 ,kidneys should never be cooked rapidly1 and those persons who cannot eat them slightly underdone should forego them4 ,one kidney dressed as directed in the following recipe will go as far as two cooked in the ordinary manner--an instance1 if one were needed1 of the economy of well-prepared food4 ,choose fine large kidneys1 skin them and cut each the round way into thin slices3 each kidney should yield from ten to twelve slices4 ,have ready a tablespoonful of flour highly seasoned with pepper and salt and well mixed together2 dip each piece of kidney in it4 ,cut some neat thin squares of streaked bacon1 fry them very slowly in a little butter2 when done1 put them on the dish for serving1 and keep hot whilst you saute the kidneys1 which put into the fat the bacon was cooked in4 ,in about a minute the gravy will begin to rise on the upper side1 then turn the kidneys and let them finish cooking slowly2 when they are done1 as they will be in three to four minutes1 the gravy will again begin to rise on the side which is uppermost4 ,put the kidneys on the dish with the bacon1 and pour over them a spoonful or two of plain beef gravy1 or water thickened with a little flour1 boiled and mixed with the fat and gravy from the kidneys in the frying-pan4 ,if there is too much fat in the pan1 pour it away before boiling up the gravy4 ,serve the kidneys on a hot-water dish4 ,,tinned ,,kidneys ,,with ,,mushrooms4 7,tomoana ,brand47 ,dry a half-tin of champignons in a cloth1 or1 if convenient1 prepare a similar quantity of fresh button mushrooms2 add to these a few pieces of dried mushrooms1 previously soaked for ten minutes in tepid water1 put them into a stewpan with a slice of butter1 and stir constantly for six minutes1 then add two or three kidneys cut in small neat pieces1 in the shape of dice is best1 and continue stirring until the kidneys are hot through1 taking care to do them slowly2 at the last moment season with pepper and salt1 and serve very hot4 ,garnish the dish with fried sippets of bread4 ,,kidneys ,,with ,,piccalilli ,,sauce4 7,tomoana ,brand47 ,take the kidneys out of the gravy1 and cut them into six slices4 ,mix a small teaspoonful of curry powder with three teaspoonfuls of fine flour and a small pinch of salt4 ,dip each slice in this mixture1 and when all are done put them in the frying-pan with a little butter1 and let them get slowly hot through4 ,when done1 put the kidneys in the centre of a hot dish1 and pour round them a sauce made as follows3 ,boil up the gravy of the kidneys1 and stir into it sufficient minced piccalilli pickles to make it quite thick1 add a teaspoonful of flour to a tablespoonful of the piccalilli vinegar1 stir into the sauce1 and when all has boiled up together1 pour it round the kidneys4 ,,broiled ,,kidneys4 ,these are quite an epicure's dish1 and care must be taken to cook them slowly4 ,having skinned the kidneys 7they must not be split or cut7 dip them for a moment in boiling fat1 place them on the gridiron over a slow fire1 turning them every minute4 ,they will take ten to fifteen minutes to cook1 and will be done as soon as the gravy begins to run4 ,place them on a hot dish rubbed over with butter1 salt and pepper them rather highly4 ,it must be understood that kidneys thus cooked ought to have the gravy in them1 and that when they are cut at table it should run from them freely and in abundance4 ,,lamb',s ,,fry4 ,a really proper fry should consist not only of sweetbreads and liver1 but of the heart1 melt1 brains1 frill1 and kidneys1 each of which requires a different treatment4 ,it is quite as easy to cook a fry properly as to flour and fry it hard and over-brown1 as is too frequently done4 ,trim the sweetbreads neatly1 and simmer them for a quarter of an hour in good white stock with an onion4 ,when they are done take them up and put the brains in the gravy1 allowing them to boil as fast as possible in order to harden them2 let them get cold1 then cut into slices1 egg and bread-crumb them1 and fry with the sweetbread in a little butter4 ,after the brains are taken out of the gravy1 put the slices of heart and melt in1 and let them stew slowly until tender4 ,when they are ready1 flour them1 and fry with the liver and frill until brown4 ,lastly1 put the kidneys1 cut in slices1 into the pan1 and very gently fry for about a minute4 ,shake a little flour onto the pan1 stir it about until it begins to brown2 then pour on to it the gravy1 in which the sweetbreads1 etc41 were stewed1 see it is nicely seasoned1 and pour round the fry1 which should be neatly arranged in the centre of the dish4 ,garnish with fried parsley4 ,,lamb',s ,,sweetbreads4 ,these make an admirable breakfast dish1 and can be partly prepared over-night4 ,trim and wash the sweetbreads1 put them into a saucepan with sufficient well-flavoured stock to cover them1 a minced onion and a sprig of lemon-thyme2 boil gently for fifteen minutes1 or a little longer if necessary4 ,take them up1 drain1 dip in egg and finely-sifted bread-crumbs mixed with a little flour1 pepper1 and salt4 ,fry very carefully1 so as not to make it brown or hard1 some small slices of bacon1 keep warm whilst you fry the sweetbreads in the fat which has run from it1 adding1 if required1 a little piece of butter or lard4 ,for a breakfast dish1 the sweetbreads should be served without gravy1 but if for an entree the liquor in which they were stewed1 with slight additions and a little thickening1 can be poured round them in the dish4 ,calves' sweetbreads are prepared in the same manner as the above1 and can either be fried1 finished in a ,dutch oven1 or served white1 with parsley and butter1 or white sauce4 ,,veal ,a ,,la ,,casserole4 ,for this dish a piece of the fillet about three inches thick will be required1 and weighing from two to three pounds4 ,it should be cut from one side of the leg1 without bone2 but sometimes butchers object to give it1 as cutting in this manner interferes with cutlets4 ,in such a case a piece must be chosen near the knuckle1 and the bone be taken out before cooking4 ,for a larger party1 a thick slice of the fillet1 weighing about four pounds1 will be found advantageous4 ,with a piece of tape tie the veal into a round shape1 flour1 and put it into a stewpan with a small piece of butter1 fry until it becomes brown on all sides4 ,then put half a pint of good gravy1 nicely seasoned with pepper and salt1 cover the stewpan closely1 and set it on the stove to cook very slowly for at least four hours4 ,when done1 the veal will be exquisitely tender1 full of flavour1 but not the least ragged4 ,take the meat up1 and keep hot whilst the gravy is reduced1 by boiling without the lid of the saucepan1 to a rich glaze1 which pour over the meat and serve4 ,,brown ,,fricassee ,,of ,,chicken4 ,this is a brown fricassee of chicken1 and is an excellent dish4 ,no doubt the reason it is so seldom given is that1 although easy enough to do1 it requires care and attention in finishing it4 ,many of the best cooks1 in the preparation of chickens for fricassee1 cut them up before cooking1 but we prefer to boil them whole1 and afterwards to divide them1 as the flesh thus is less apt to shrink and get dry4 ,the chicken can be slowly boiled in plain water1 with salt and onions1 or1 as is much better1 in white broth of any kind4 ,when the chicken is tender cut it up2 take the back1 and the skin1 pinions of the wings1 and pieces which do not seem nice enough for a superior dish1 and boil them in a quart of the liquor in which it was boiled4 ,add mushroom trimmings1 onions1 and a sprig of thyme2 boil down to one-half1 then strain1 take off all fat1 and stir over the fire with the yolk of two eggs and an ounce of fine flour until thickened4 ,dip each piece of chicken in some of this sauce1 and when they are cold pass them through fine bread-crumbs1 then in the yolk of egg1 and crumb again4 ,fry carefully in hot fat4 ,dish the chicken with a border of fried parsley1 and the remainder of the gravy poured round the dish4 ,this dish is generally prepared by ,french cooks by frying the chicken in oil1 and seasoning with garlic2 but unless the taste of the guests is well known1 it is safer to follow the above recipe4 ,,chicken ,,saute4 ,put any of the meat of the breast or of the wings without bone into a frying-pan with a little fresh butter or bacon fat4 ,cook them very slowly1 turning repeatedly2 if the meat has not been previously cooked it will take ten minutes1 and five minutes if a rechauffe4 ,sprinkle with pepper1 and serve with mushrooms or broiled bacon4 ,the legs of cooked chickens are excellent sautes1 but they should be boned before they are put into the pan4 ,,potato ,,hash4 ,put some cold potatoes chopped into the frying-pan with a little fat1 stir them about for five minutes1 then add to them an equal quantity of cold meat1 cut into neat little squares1 season nicely with pepper and salt1 fry gently1 stirring all the time1 until thoroughly hot through4 ,,dry ,,curry4 ,fry a minced onion in butter until lightly browned1 cut up the flesh of two cooked chicken legs1 or any other tender meat1 into dice1 mix this with the onions1 and stir them together over the fire until the meat is hot through2 sprinkle over it about a small teaspoonful of curry-powder1 and salt to taste4 ,having thoroughly mixed the meat with the curry-powder1 pour over it a tablespoonful of milk or cream1 and stir over the fire until the moisture has dried up4 ,celery salt may be used instead of plain salt1 and some persons add a few drops of lemon-juice when the curry is finished4 ,,croquettes4 ,croquettes of all kinds1 fish1 game1 poultry or any delicate meats1 can be successfully made on the following model3 ,whatever material is used must be finely minced or pounded4 ,care is required in making the sauce1 if it is too thin it is difficult to mould the croquettes1 and ice will be required to set it4 ,croquettes of game without any flavouring1 except a little salt and cayenne1 are generally acceptable as a breakfast dish4 ,preserved lobster makes very good croquettes for an entree1 and small scraps of any kind can thus be made into a very good dish4 ,put one ounce of fine flour into a stewpan with half a gill of cold water1 stir this over a slow fire very rapidly until it forms a paste1 then add one ounce of butter1 and stir until well incorporated4 ,mix in a small teaspoonful of essence of shrimps or anchovies1 with a pinch of salt and pepper4 ,take the stewpan off the fire1 and stir the yolk of an egg briskly into the sauce2 thoroughly mix it with half-a-pound of pounded fish or meat1 spread it out on a plate until it is cool4 ,flour your hands1 take a small piece of the croquette mixture1 roll into a ball or into the shape of a cork1 then pass it through very finely-sifted and dried bread-crumbs4 ,repeat the process until all the mixture is used2 put the croquettes as you do them into a wire frying-basket1 which shake very gently1 when all are placed in it1 in order to free them from superfluous crumbs4 ,have ready a stewpan half-full of boiling fat1 dip the basket in1 gently moving it about1 and taking care the croquettes are covered with fat4 ,in about a minute they will become a delicate brown1 and will then be done4 ,turn them on a paper to absorb any superfluous fat1 serve them on a napkin or ornamental dish paper4 ,no more croquettes than will lie on the bottom of the basket without touching each other should be fried at once4 ,,meat ,,cakes ,a ,l',,italienne4 ,mix very fine any kind of cold meat or chicken1 taking care to have it free from skin and gristle1 add to it a quarter of its weight of sifted bread-crumbs1 a few drops of essence of anchovy1 a little parsley1 pepper and salt1 and sufficient egg to moisten the whole4 ,flour your hands1 roll the meat into little cakes about the size of a half-crown piece1 then flatten the cakes with the back of a spoon1 dip them in egg and fine bread-crumbs1 and fry them in a little butter until lightly browned on the outside4 ,put them on a hot dish and garnish with boiled ,italian paste4 ,,raised ,,pork ,,pie4 ,take a pound of meat1 fat and lean1 from the chump end of a fine fore-loin of pork1 cut it into neat dice1 mix a tablespoonful of water with it1 and season with a large teaspoonful of salt and a small one of black pepper4 ,to make the crust1 boil a quarter of a pound of lard or clarified dripping in a gill and a half of water1 and pour it hot on to one pound of flour1 to which a good pinch of salt has been added4 ,mix into a stiff paste1 pinch off enough of it to make the lid1 and keep it hot4 ,flour your board and work the paste into a ball1 then with the knuckles of your right hand press a hole in the centre1 and mould the paste into a round or oval shape1 taking care to keep it a proper thickness4 ,having put in the meat1 join the lid to the pie1 which raise lightly with both hands so as to keep it a good high shape1 cut round the edge with a sharp knife1 and make the trimmings into leaves to ornament the lid2 and having placed these on1 with a rose in the centre1 put the pie on a floured baking-sheet and brush it over with yolk of egg4 ,the crust of the pie should be cool and set before putting it into the oven1 which should be a moderate heat4 ,when the gravy boils out the pie is done4 ,an hour and a half will bake a pie of this size4 ,make a little gravy with the bones and trimmings of the pork1 and to half-a-pint of it add a quarter of an ounce of ,nelson's ,gelatine1 and nicely season with pepper and salt4 ,when the pie is cold remove the rose from the top1 make a little hole1 insert a small funnel1 and pour in as much gravy as the pie will hold4 ,replace the rose on the top1 and put the pie on a dish with a cut paper4 ,if preferred1 the pie can be made in a tin mould2 but the crust is nicer raised by the hand4 ,a great point to observe is to begin moulding the crust whilst it is hot1 and to get it finished as quickly as possible4 ,,veal ,,and ,,ham ,,pie4 ,prepare the crust as for a pork pie4 ,cut a pound of veal cutlet and a quarter of a pound of ham into dice1 season with a teaspoonful of salt and another of black pepper1 put the meat into the crust1 and finish as for pork pie4 ,add a quarter of an ounce of ,nelson's ,gelatine--previously soaked in cold water1 and then dissolved--to a teacupful of gravy made from the veal trimmings4 ,,pork ,,sausages4 ,when a pig is cut up in the country1 sausages are usually made of the trimmings2 but when the meat has to be bought1 the chump-end of a fore-loin will be found to answer best4 ,the fine well-fed meat of a full-grown pig1 known in ,london as hog-meat1 is every way preferable to that called dairy-fed pork4 ,the fat should be nearly in equal proportion to the lean1 but of course this matter must be arranged to suit the taste of those who will eat the sausages4 ,if young pork is used1 remove the skin as thinly as you can--it is useful for various purposes--and then with a sharp knife cut all the flesh from the bones1 take away all sinew and gristle1 and cut the fat and lean into strips4 ,some mincing-machines require the meat longer than others2 for ,kent's ,combination1 cut it into pieces about an inch long and half-an-inch thick4 ,to each pound of meat put half a gill of gravy made from the bones1 or water will do2 then mix equally with it two ounces of bread-crumbs1 a large teaspoonful of salt1 a small one of black pepper1 dried sage1 and a pinch of allspice4 ,this seasoning should be well mixed with the bread1 as the meat will then be flavoured properly throughout the mass4 ,arrange the skin on the filler1 tie it at the end1 put the meat1 a little at a time1 into the hopper1 turn the handle of the machine briskly1 and take care the skin is only lightly filled4 ,when the sausages are made1 tie the skin at the other end1 pinch them into shape1 and then loop them by passing one through another1 giving a twist to each as you do them4 ,sausage-skins1 especially if preserved1 should be well soaked before using1 or they may make the sausages too salt4 ,it is a good plan to put the skin on the water-tap and allow the water to run through it1 as thus it will be well washed on the inside4 ,fifteen to twenty minutes should be allowed for frying sausages1 and when done they should be nicely browned4 ,a little butter or lard is best for frying1 and some pieces of light bread may be fried in it when the sausages are done1 and placed round the dish by way of garnish4 ,cooks cannot do better than remember ,dr4 ,kitchener's directions for frying sausages4 ,after saying1 ,they are best when quite fresh made1 he adds3 put a bit of butter or dripping into a clean frying-pan2 as soon as it is melted1 before it gets hot1 put in the sausages1 and shake the pan for a minute1 and keep turning them4 ,be careful not to break or prick them in so doing4 ,fry them over a very slow fire till they are nicely browned on all sides4 ,the secret of frying sausages is to let them get hot very gradually2 they then will not break if they are not stale4 ,the common practice to prevent them bursting is to prick them with a fork1 but this lets the gravy out4 ,,puddings4 999999 ,,custard ,,pudding4 ,we give this pudding first because it affords an opportunity for giving hints on making milk puddings generally1 and because1 properly made1 there is no more delicious pudding than this4 ,it is besides most useful and nutritious1 not only for the dinner of healthy people1 but for children and invalids4 ,but few cooks1 however1 make it properly2 as a rule too many eggs are used1 to which the milk is added cold1 and the pudding is baked in a quick oven4 ,the consequence is that the pudding curdles and comes to table swimming in whey2 or1 even if this does not happen1 the custard is full of holes and is tough4 ,in the first place1 milk for all puddings with eggs should be poured on to the eggs boiling hot2 in the next1 the baking must be very slowly done1 if possible1 as directed in the recipe2 the dish containing the pudding to be placed in another half-full of water4 ,this1 of course1 prevents the baking proceeding too rapidly1 and also prevents the pudding acquiring a sort of burned greasy flavour1 which is injurious for invalids4 ,lastly1 too many eggs should not be used2 the quantity given1 two to the pint of milk1 is in all cases quite sufficient1 and will make a fine rich custard4 ,we never knew a pudding curdle1 even with ,london milk a day old1 if all these directions were observed2 but it is almost needless to say1 that the pudding made with new rich milk is much finer than one of inferior milk4 ,boil a pint and a half of milk with two ounces of lump sugar1 or rather more if a sweet pudding is liked1 and pour it boiling hot on three eggs lightly beaten--that is1 just sufficiently so to mix whites and yolks4 ,flavour the custard with nutmeg1 grated lemon-peel1 or anything which may be preferred and pour it into a tart-dish4 ,place this dish in another three-parts full of boiling water1 and bake slowly for forty minutes1 or until the custard is firm4 ,there is no need to butter the dish if the pudding is baked as directed4 ,,souffle ,,pudding4 ,this is a delicious pudding1 and to insure its success great care and exactness are required4 ,in the first place1 to avoid failure it is necessary that the butter1 flour1 sugar1 and milk1 should be stirred long enough over a moderate fire to make a stiff paste1 because if this is thin the eggs will separate1 and the pudding when done resemble a batter with froth on the top4 ,before beginning to make the pudding1 prepare a pint tin by buttering it inside and fastening round it with string on the outside a buttered band of writing-paper1 which will stand two inches above the tin and prevent the pudding running over as it rises4 ,melt an ounce of butter in a stewpan1 add one ounce of sifted sugar1 stir in an ounce and a half of ,vienna flour1 mix well together1 add a gill of milk1 and stir over the fire with a wooden spoon until it boils and is thick4 ,take the stewpan off the fire1 beat up the yolks of three eggs with half a teaspoonful of extract of vanilla1 and stir a little at a time into the paste1 to insure both being thoroughly mixed together4 ,put a small pinch of salt to the whites of four eggs1 whip them as stiff as possible1 and stir lightly into the pudding1 which pour immediately into the prepared mould4 ,have ready a saucepan with enough boiling water to reach a little way up the tin1 which is best placed on a trivet1 so that the water cannot touch the paper band4 ,let the pudding steam very gently for twenty minutes1 or until it is firm in the middle1 and will turn out4 ,for sauce1 boil two tablespoonfuls of apricot jam in a gill of water1 with two ounces of lump sugar1 stir in a wine-glassful of sherry1 add a few drops of ,nelson's ,vanilla ,flavouring1 pour over the pudding and serve4 ,,omelet ,,souffle4 ,put the yolks of two eggs into a basin with an ounce of sifted sugar and a few drops of ,nelson's ,vanilla ,essence2 beat the yolks and sugar together for six minutes1 or until the mixture becomes thick4 ,then whip the whites very stiff1 so that they will turn out of the basin like a jelly4 ,mix the yolks and whites lightly together1 have ready an ounce of butter dissolved in the omelet-pan1 pour in the eggs1 hold this pan over a slow fire for two minutes1 then put the frying-pan into a quick oven and bake until the omelet has risen2 four minutes ought to be sufficient to finish the omelet in the oven2 when done1 slide it on to a warm dish1 double it1 sift sugar over1 and serve instantly4 ,,sponge ,,souffle4 ,cover the bottom of a tart-dish with sponge-cakes1 pour over a little brandy and sherry2 put in a moderate oven until hot1 then pour on the cakes an egg whip made of two packets of ,nelson's ,albumen1 beaten to a strong froth with a little sugar4 ,bake for a quarter of an hour in a slow oven4 ,,cabinet ,,pudding4 ,butter very thickly a pint pudding-basin1 and cover it neatly with stoned muscatel raisins1 the outer side of them being kept to the basin4 ,lightly fill up the basin with alternate layers of sponge-cake and ratafias1 and when ready to steam the pudding1 pour by degrees over the cake a custard made of half-a-pint of boiling milk1 an egg1 three lumps of sugar1 a tablespoonful of brandy1 and a little lemon flavouring4 ,cover the basin with a paper cap and steam or boil gently for three-quarters of an hour4 ,great care should be taken not to boil puddings of this class fast1 as it renders them tough and flavourless4 ,,brandy ,,sauce4 ,mix a tablespoonful of fine flour with a gill of cold water1 put it into a gill of boiling water1 and1 having stirred over the fire until it is thick1 add the yolk of an egg4 ,continue stirring for five minutes1 and sweeten with two ounces of castor sugar4 ,mix a wine-glass of brandy with two tablespoonfuls of sherry1 stir it into the sauce1 and pour it round the pudding4 ,if liked1 a grate of nutmeg may be added to the sauce1 and1 if required to be rich1 an ounce of butter may be stirred in before the brandy4 ,,warwickshire ,,pudding4 ,butter a pint-and-a-half tart-dish1 lay in it a layer of light bread1 cut thin1 on this sprinkle a portion of two ounces of shred suet1 and of one ounce of lemon candied-peel1 chopped very fine4 ,fill the dish lightly with layers of bread1 sprinkling over each a little of the suet and peel4 ,boil a pint of milk with two ounces of sugar1 pour it on two eggs1 beaten for a minute1 and add it to the pudding just before putting it into the oven2 a little of ,nelson's ,essence of ,lemon or ,almonds may be added to the custard4 ,bake the pudding in a very slow oven for an hour4 ,,vanilla ,,rusk ,,pudding4 ,dissolve1 but do not oil1 an ounce of butter1 mix in a quarter of a pound of sifted sugar1 stir over the fire for a few minutes1 add an egg well beaten1 and half a teaspoonful of ,nelson's ,vanilla ,extract1 or as much as will give a good flavour to the paste1 which continue stirring until it gets thick4 ,spread four slices of rusk with the vanilla paste1 put them in a buttered tart-dish4 ,boil half-a-pint of new milk1 pour it on to an egg well beaten1 then add it to the rusk1 and put the pudding to bake in a slow oven for an hour4 ,turn out when done1 and sift sugar over the pudding4 ,if a superior pudding is desired1 boil a tablespoonful of apricot jam in a teacupful of plain sugar syrup1 add a little vanilla flavouring1 and pour over the pudding at the moment of serving4 ,,jubilee ,,pudding4 ,pour a pint of boiling milk on two ounces of ,rizine1 stir over the fire for ten minutes1 add half an ounce of butter1 the yolks of two eggs1 an ounce of castor sugar1 and six drops of ,nelson's ,essence of ,almonds4 ,put the pudding into a buttered pie-dish1 and bake in a moderate oven for a quarter of an hour4 ,when taken from the oven1 spread over it a thin layer of apricot jam1 and on this the whites of the eggs beaten to a strong froth1 with half an ounce of castor sugar4 ,return the pudding to a slow oven for about four minutes1 in order to set the meringue4 ,,natal ,,pudding4 ,soak half-an-ounce of ,nelson's ,gelatine in half-a-pint of cold water until it is soft1 when add the grated peel of half a lemon1 the juice of two lemons1 the beaten yolks of three eggs1 and six ounces of lump sugar dissolved in half-a-pint of boiling water4 ,stir the mixture over the fire until it thickens1 taking care that it does not boil4 ,have ready the whites of the eggs well whisked1 stir all together1 pour into a fancy mould1 which put into a cold place until the pudding is set4 ,,queen',s ,,pudding4 ,half-a-pound of bread-crumbs1 a pint of new milk1 two ounces of butter1 the yolks of four eggs1 and a little ,nelson's ,essence of ,lemon4 ,boil the bread-crumbs and milk together1 then add the sugar1 butter1 and eggs2 when these are well mixed1 bake in a tart-dish until a light brown4 ,then put a layer of strawberry jam1 and on the top of this the whites of the eggs beaten to a stiff froth1 with a little sifted sugar4 ,smooth over the meringue with a knife dipped in boiling water1 and bake for ten minutes in a slow oven4 ,,chocolate ,,pudding4 ,boil half-a-pound of light stale bread in a pint of new milk4 ,stir continually until it becomes a thick paste2 then add an ounce of butter1 a quarter of a pound of sifted sugar1 and two large teaspoonfuls of ,schweitzer's ,cocoatina1 with a little ,nelson's ,essence of ,vanilla4 ,take the pudding off the fire1 and mix in1 first1 the yolks of three eggs1 then the whites beaten to a strong froth4 ,put into a buttered tart-dish and bake in a moderate oven for three-quarters of an hour4 ,,cocoa-,,nut ,,pudding4 ,choose a large nut1 with the milk in it1 grate it finely1 mix it with an equal weight of finely-sifted sugar1 half its weight of butter1 the yolks of four eggs1 and the milk of the nut4 ,let the butter be beaten to a cream1 and when all the other ingredients are mixed with it1 add the whites of the eggs1 whisked to a strong froth4 ,line a tart-dish with puff-paste1 put in the pudding mixture and bake slowly for an hour4 ,butter a sheet of paper and cover the top of the pudding1 as it should not get brown4 ,,raspberry ,,and ,,currant ,,pudding4 ,stew raspberries and currants with sugar and water1 taking care to have plenty of juice4 ,cut the crumb of a stale tin-loaf in slices about half-an-inch thick and put in a pie-dish1 leaving room for the bread to swell1 with alternate layers of fruit1 until the dish is full4 ,then put in as much of the juice as you can without causing the bread to rise4 ,when it is soaked up put in the rest of the juice1 cover with a plate1 and let the pudding stand until the next day4 ,when required for use turn out and pour over it a good custard or cream4 ,the excellence of this pudding depends on there being plenty of syrup to soak the bread thoroughly4 ,this is useful when pastry is objected to4 ,,the ,,capital ,,pudding4 ,shred a quarter of a pound of suet1 mix it with half a pound of flour1 one small teaspoonful each of baking-powder and carbonate of soda1 then add four tablespoonfuls of strawberry or raspberry jam1 and stir well with a gill of milk4 ,boil for four hours in a high mould1 and serve with wine or fruit sauce4 ,the latter is made by stirring jam into thin butter sauce4 ,,italian ,,fritters4 ,cut slices of very light bread half-an-inch thick1 with a round paste-cutter1 divide them into neat shapes all alike in size4 ,throw them into boiling fat and fry quickly of a rich golden brown1 dry them on paper1 place on a dish1 and pour over orange or lemon syrup1 or any kind of preserve made hot4 ,honey or golden syrup may be used for those who like them4 ,,duchess ,,of ,,fife',s ,,pudding4 ,boil two ounces of rice in a pint of milk until quite tender4 ,when done1 mix with it a quarter of an ounce of ,nelson's ,gelatine soaked in a tablespoonful of water4 ,line the inside of a plain mould with the rice1 and when it is set fill it up with half-a-pint of cream1 whipped very stiff and mixed with some nice preserve1 stewed fruit1 or marmalade4 ,after standing some hours turn out the pudding1 and pour over it a delicate syrup made of the same fruit as that put inside the rice4 ,,welsh ,,cheesecake4 ,dry a quarter of a pound of fine flour1 mix with two ounces of sifted loaf-sugar1 and add it by degrees to two ounces of butter beaten to a cream2 then work in three well-beaten eggs1 flavour with ,nelson's ,essence of ,lemon4 ,line patty-pans with short crust1 put in the above mixture1 and bake in a quick oven4 ,,friar',s ,,omelet4 ,make six moderate-sized apples into sauce1 sweeten with powdered loaf-sugar1 stir in two ounces of butter1 and when cold1 mix with two well-beaten eggs4 ,butter a tart-dish1 and strew the bottom and sides thickly with bread-crumbs1 then put in the apple-sauce1 and cover with bread-crumbs to the depth of a quarter of an inch1 put a little dissolved butter on the top1 and bake for an hour in a good oven4 ,when done1 turn it out1 and sift sugar over it4 ,,compote ,,of ,,apples ,,with ,,fried ,,bread4 ,bake a dozen good cooking apples1 scrape out the pulp1 boil this with half-a-pound of sugar to a pound of pulp1 until it becomes stiff4 ,it must be stirred all the time it is boiling4 ,when done1 place the compote in the centre of the dish1 piling it up high4 ,have ready some triangular pieces of fried bread1 arrange some like a crown on the top1 the remainder at the bottom of the compote4 ,have ready warmed half a pot of apricot marmalade mixed with a little plain sugar-syrup1 and pour it over the compote1 taking care that each piece of bread is well covered4 ,,apple ,,fool4 ,bake good sharp apples2 when done1 remove the pulp and rub it through a sieve1 sweeten and flavour with ,nelson's ,essence of ,lemon2 when cold add to it a custard made of eggs and milk1 or milk or cream sweetened will be very good4 ,keep the fool quite thick4 ,serve with rusks or sponge finger biscuits4 ,,apple ,,meringue4 ,beat up two packets of ,nelson's ,albumen with six small teaspoonfuls of water1 and stir them into half-a-pound of stiff apple-sauce flavoured with ,nelson's ,essence of ,lemon4 ,put the meringue on a bright tin or silver dish1 pile it up high in a rocky shape1 and bake in a quick oven for ten minutes4 ,,stewed ,,pears ,,with ,,rice4 ,put four large pears cut in halves into a stewpan with a pint of claret1 ,burgundy1 or water1 and eight ounces of sugar1 simmer them until perfectly tender4 ,take out the pears and let the syrup boil down to half2 flavour it with vanilla4 ,have ready a teacupful of rice1 nicely boiled in milk and sweetened1 spread it on a dish1 lay the pears on it1 pour the syrup over1 and serve4 ,this is best eaten cold4 ,,compote ,,of ,,prunes4 ,wash the fruit in warm water1 put it on to boil in cold water in which lump sugar has been dissolved4 ,to a pound of prunes put half-a-pound of sugar1 a pint of water1 with the thin rind and juice of a lemon4 ,let them simmer for an hour1 or until so tender that they will mash when pressed4 ,strain the fruit and set it aside4 ,boil the syrup until it becomes very thick and is on the point of returning to sugar1 then pour it over the prunes1 turn them about so that they become thoroughly coated1 taking care not to break them1 let them lie for twelve hours1 then pile up on a glass dish for dessert4 ,,on ,,jelly-,,making4 999999 ,it is within the memory of many persons that jelly was only to be made from calves' feet by a slow1 difficult1 and expensive process4 ,there is1 indeed1 a story told of the wife of a lawyer1 early in this century1 having appropriated some valuable parchment deeds to make jelly1 when she could not procure calves' feet4 ,but the secret that it could be so made was carefully guarded by the possessors of it1 and it was not until the introduction of ,nelson's ,gelatine that people were brought to believe that jelly could be made other than in the old-fashioned way4 ,even now there is a lingering superstition that there is more nourishment in jelly made of calves' feet than that made from ,gelatine4 ,the fact is1 however1 that ,gelatine is equally nutritious from whatever source it is procured4 ,foreign ,gelatine1 as is well known1 does sometimes contain substances which1 if not absolutely deleterious1 are certainly undesirable2 but ,messrs4 ,nelson warrant their ,gelatine of equal purity with that derived from calves' feet4 ,it is unnecessary to enlarge on the economy both in time and money of using ,gelatine1 or the more certain result obtained from it4 ,if the recipe given for making a quart of jelly is closely followed1 a most excellent and brilliant jelly will be produced4 ,many cooks get worried about their jelly-bags1 and are much divided in opinion as to the best kind to use4 ,it is not a point of great consequence whether a felt or close flannel is selected4 ,we incline to the latter1 which must be of good quality1 and if the material is not thick it should be used double4 ,when put away otherwise than perfectly clean and dry1 or when stored in a damp place1 flannel bags are sure to acquire a strong mouldy flavour1 which is communicated to all jelly afterwards strained through them4 ,the great matter1 therefore1 to observe in respect of the jelly-bag1 is that it be put away in a proper condition1 that is1 perfectly free from all stiffness and from any smell whatever4 ,as soon as the bag is done with1 turn it inside out1 throw it into a pan of boiling water1 stir it about with a spoon until it is cleansed4 ,then1 have another pan of boiling water1 and again treat the bag in the same manner4 ,add as much cold water as will enable you to wring the bag out dry1 or it can be wrung out in a cloth4 ,this done1 finally rinse in hot water1 wring1 and1 if possible1 dry the bag in the open air4 ,see that it is perfectly free from smell2 if not1 wash in very hot water again4 ,wrap the bag in several folds of clean paper and keep it in a dry place4 ,a thing to be observed is that1 if the jelly is allowed to come very slowly to boiling-point it will be more effectually cleared1 as the impurities of the sugar and the thicker portions of the lemons thus rise more surely with the egg than if this part of the process is too rapidly carried out4 ,in straining1 if the jelly is well made1 it is best to pour all into the bag at one time1 doing it slowly1 so as not to break up the scum more than necessary4 ,should the jelly not be perfectly bright on a first straining1 it should be kept hot1 and slowly poured again through the bag4 ,the contents of the bag should not be disturbed1 nor should the slightest pressure be applied1 as this is certain to cloud the jelly4 ,if brandy is used1 it should be put in after the jelly is strained1 as by boiling both the spirit and flavour of it are lost4 ,,in ,,order ,,that ,,jelly ,,may ,,turn ,,out ,,well1 ,,do ,,not ,,put ,,it ,,into ,,the ,,mould ,,until ,,it ,,is ,,on ,,the ,,point ,,of ,,setting4 ,if attention is paid to this there will never be any difficulty in getting jelly to turn out of a mould1 and putting it into hot water or using hot cloths will be unnecessary4 ,a mould should be used as cold as possible1 because then when the jelly comes into contact with it1 it is at once set and cannot stick4 ,any kind of mould may be used4 ,if the direction to put the jelly in when just setting is followed1 it will turn out as well from an earthenware as from a copper mould4 ,it should be unnecessary to say that the utmost cleanliness is imperative to insure the perfection of jelly4 ,so delicate a substance not only contracts any disagreeable flavour1 but is rendered cloudy by the least touch of any greasy spoon1 or by a stewpan which has not been properly cleansed4 ,,how ,,to ,,use ,,gelatine4 ,there are a few points connected with the use of ,gelatine for culinary purposes which cannot be too strongly impressed upon housekeepers and cooks4 #a4 ,gelatine should always be soaked in cold water till it is thoroughly saturated--say1 till it is so soft that it will tear with the fingers--whether this is specified in the recipe or not4 #b4 ,nelson's ,gelatine being cut very fine will soak in about an hour1 but whenever possible it is desirable to give it a longer time4 ,when convenient1 it is a good plan to put ,gelatine to soak over-night4 ,it will then dissolve in liquid below boiling-point4 ,when jelly has to be cleared with white of egg do not boil it longer than necessary4 ,two minutes is quite sufficient to set the egg and clarify the jelly4 ,use as little ,gelatine as possible2 that is to say1 never use more than will suffice to make a jelly strong enough to retain its form when turned out of the mould4 ,the prejudice against ,gelatine which existed in former years was doubtless caused by persons unacquainted with its qualities using too large a quantity1 and producing a jelly hard1 tough1 and unpalatable1 which compared very unfavourably with the delicate jellies they had been accustomed to make from calves' feet1 the delicacy of which arose from the simple fact that the ,gelatine derived from calves' feet is so weak that it is almost impossible to make the jellies too strong4 ,persons accustomed to use ,gelatine will know that its setting power is very much affected by the temperature4 ,in the recipes contained in the following pages the quantity of ,gelatine named is that which experience has shown to be best suited to the average temperature of this country4 ,in hot weather and foreign climates a little more ,gelatine should be added4 ,,to ,,make ,a ,,quart ,,of ,,brilliant ,,jelly4 ,soak one ounce of ,nelson's ,opaque ,gelatine in half-a-pint of cold water for two or three hours1 and then add the same quantity of boiling water2 stir until dissolved1 and add the juice and peel of two lemons1 with wine and sugar sufficient to make the whole quantity one quart2 have ready the white and shell of an egg1 well beaten together1 or a packet of ,nelson's ,albumen1 and stir these briskly into the jelly2 boil for two minutes without stirring it2 remove from the fire1 allow it to stand two minutes1 and strain through a close flannel bag4 ,let it be on the point of setting before putting into the mould4 ,,an ,,economical ,,jelly4 ,for general family use it is not necessary to clear jelly through the bag1 and a quart of excellent jelly can be made as follows3 ,soak one ounce of ,nelson's ,gelatine in half-a-pint of cold water for two or three hours1 then add a #c;d4 packet of ,nelson's ,citric ,acid and three-quarters of a pound of loaf sugar2 pour on half-a-pint of boiling water and half-a-pint of sherry1 orange or other wine 7cold71 and add one-twelfth part of a bottle of ,nelson's ,essence of ,lemon2 stir for a few minutes before pouring into the moulds4 ,the effect of citric acid in the above quantity is to make the jelly clearer4 ,when this is not of consequence1 a third of a packet can be used1 and six ounces of sugar4 ,wine can be omitted if desired1 and water substituted for it4 ,ginger-beer makes an excellent jelly for those who do not wish for wine1 and hedozone is also very good4 ,,jelly ,,with ,,fruit4 ,this is an elegant sweetmeat1 and with clear jelly and care in moulding1 can be made by inexperienced persons1 particularly if ,nelson's ,bottled ,jelly is used4 ,if the jelly is home-made the recipe for making a quart of jelly will be followed4 ,when the jelly is on the point of setting1 put sufficient into a cold mould to cover the bottom of it4 ,then place in the centre1 according to taste1 any fine fruit you choose1 a few grapes1 cherries1 strawberries1 currants1 anything you like1 provided it is not too heavy to break the jelly4 ,put in another layer of jelly1 and when it is set enough1 a little more fruit1 then fill up your mould with jelly1 and let it stand for some hours4 ,,ribbon ,,jelly4 ,soak one ounce of ,nelson's ,patent ,gelatine in half-a-pint of cold water for twenty minutes1 then add the same quantity of boiling water4 ,stir until dissolved1 and add the juice and peel of two lemons1 with wine and sugar sufficient to make the whole quantity one quart4 ,have ready the white and shell of an egg1 well beaten together1 and stir these briskly into the jelly2 then boil for two minutes without stirring1 and remove it from the fire2 allow it to stand two minutes1 then strain it through a close flannel bag4 ,divide the jelly in two equal parts1 leaving one pint of a yellow colour1 and adding a few drops of prepared cochineal to colour the remainder a bright red4 ,put a small quantity of red jelly into a mould previously soaked in cold water4 ,let this set1 then pour in a small quantity of the pale jelly1 and repeat this until the mould is full1 taking care that each layer is perfectly firm before pouring in the other4 ,put it in a cool place1 and the next day turn it out4 ,or1 the mould may be partly filled with the yellow jelly1 and when this is thoroughly set1 fill up with the red4 ,ribbon jelly and jelly of two colours can be made in any pretty fancy mould 7there are many to be had for the purpose72 of course one colour must always be perfectly firm before the other is put in1 or the effect would be spoilt by the two colours running into each other4 ,ribbon jelly can be made with two kinds of ,nelson's ,bottled ,jelly4 ,the ,sherry will be used for the pale1 and ,cherry or ,port ,wine jelly for the red colour4 ,thus an elegant jelly will be made in a few minutes4 ,,claret ,,jelly4 ,take one ounce of ,nelson's ,patent ,gelatine1 soak for twenty minutes in half-a-pint of cold water1 then dissolve4 ,add three-quarters of a pound of sugar1 a pot of red-currant jelly1 and a bottle of good ordinary claret1 and stir over the fire till the sugar is dissolved4 ,beat the whites and shells of three eggs1 stir them briskly into the preparation1 boil for two minutes longer1 take it off the fire1 and when it has stood for two minutes pass it through the bag4 ,this should be a beautiful red jelly1 and perfectly clear4 ,,coffee ,,jelly4 ,soak an ounce of ,nelson's ,gelatine in half-a-pint of water for an hour or more1 dissolve it in a pint-and-a-half of boiling water with half-a-pound of sugar4 ,clear it with white of egg1 and run through a jelly-bag as directed for making a quart of brilliant jelly4 ,this done1 stir in a tablespoonful1 or rather more if liked1 of ,allen and ,hanbury's ,cafe ,vierge1 which is a very fine essence of coffee4 ,or1 instead of dissolving the ,gelatine in water1 use strong coffee4 ,,cocoa ,,jelly4 ,make half-a-pint of cocoa from the nibs1 taking care to have it clear4 ,soak half-an-ounce of ,nelson's ,gelatine in half-a-pint of water2 add a quarter of a pound of sugar1 dissolve1 and clear the jelly with the whites and shells of two eggs in the usual way4 ,flavour with ,nelson's ,essence of ,vanilla after the jelly has been through the bag4 ,when a clear jelly is not required1 the cocoa can be made of ,schweitzer's ,cocoatina1 double the quantity required for a beverage being used4 ,mix this with half-an-ounce of ,nelson's ,gelatine and flavour with vanilla4 ,,oranges ,,filled ,,with ,,jelly4 ,cut a small round from the stalk end of each orange1 and scoop out the inside4 ,throw the skins into cold water for an hour to harden them1 drain1 and when quite dry inside1 half fill with pink jelly4 ,put in a cool place1 and when the jelly is firm1 fill up with pale jelly or blanc-mange2 set aside again1 and cut into quarters before serving4 ,arrange with a sprig of myrtle between each quarter4 ,use lemons instead of oranges if preferred4 ,,orange ,,fruit ,,jelly4 ,boil half-a-pound of lump sugar in a gill of water until melted4 ,stir in half-an-ounce of ,nelson's ,gelatine previously soaked in a gill of cold water2 when it is dissolved beat a little1 and let it stand until cold4 ,rub four lumps of sugar on the peel of two fine oranges1 so as to get the full and delicate flavour2 add this sugar with the juice of a lemon and sufficient orange juice strained to make half-a-pint to the above4 ,beat well together1 and when on the point of setting1 add the fruit of two oranges prepared as follows3 ,peel the oranges1 cut away all the white you can without drawing the juice1 divide the orange in quarters1 take out seeds and all pith1 and cut the quarters into three or four pieces4 ,mix these with the jelly1 which at once put into a mould1 allowing it to stand a few hours before turning out4 ,,apple ,,jelly4 ,take one pound of apples1 peel them with a sharp knife1 cut them in two1 take out the core1 and cut the fruit into small pieces4 ,place the apples in a stewpan1 with three ounces of lump sugar1 half-a-pint of water1 a small teaspoonful of ,nelson's ,citric ,acid1 and six drops of ,nelson's ,essence of ,lemon4 ,put the stewpan on the fire1 and boil the apples till they are quite tender1 stirring occasionally to prevent the fruit sticking to the bottom of the pan2 or the apples can be steamed in a potato-steamer1 afterwards adding lemon-juice and sugar4 ,soak an ounce of ,nelson's ,gelatine in a gill of cold water1 dissolve it1 and when the apples are cooked to a pulp1 place a hair sieve over a basin and rub the apples through with a wooden spoon2 stir the melted ,gelatine into the apples1 taking care that it is quite smoothly dissolved4 ,if liked1 colour part of the apples by stirring in half a spoonful of cochineal colouring4 ,rinse a pint-and-a-half mould in boiling water1 and then in cold water2 ornament the bottom of the mould with pistachio nuts cut in small pieces1 or preserved cherries1 according to taste4 ,when on the point of setting put the apples into the mould1 and if any part of the apples are coloured1 fill the mould alternately with layers of coloured and plain apples4 ,stand the mould aside in a cool place to set the apples1 then turn out the jelly carefully on a dish1 and send to table with cream whipped to a stiff froth4 ,,lemon ,,sponge4 ,to an ounce of ,nelson's ,gelatine add one pint of cold water1 let it stand for twenty minutes1 then dissolve it over the fire1 add the rind of two lemons thinly pared1 three-quarters of a pound of lump sugar1 and the juice of three lemons2 boil all together two minutes1 strain it and let it remain till nearly cold1 then add the whites of two eggs well beaten1 and whisk ten minutes1 when it will become the consistence of sponge4 ,put it lightly into a glass dish immediately1 leaving it in appearance as rocky as possible4 ,this favourite sweetmeat is also most easily and successfully made with ,nelson's ,lemon ,sponge4 ,dissolve the contents of a tin in half-a-pint of boiling water1 let it stand until it is on the point of setting1 then whip it until very white and thick4 ,if any difficulty is experienced in getting the ,lemon ,sponge out of the tin1 set it in a saucepan of boiling water for fifteen minutes4 ,in cold weather also1 should the sponge be slow in dissolving1 put it in a stewpan with the boiling water and stir until dissolved2 but do not boil it4 ,it is waste of time to begin whipping until the sponge is on the point of setting4 ,a gill of sherry may be added if liked1 when the whipping of the sponge is nearly completed4 ,put the sponge into a mould rinsed with cold water4 ,it will be ready for use in two or three hours4 ,a very pretty effect is produced by ornamenting this snow-white sponge with preserved barberries1 or cherries1 and a little angelica cut into pieces to represent leaves4 ,,strengthening ,,jelly4 ,put one ounce each of sago1 ground rice1 pearl barley1 and ,nelson's ,gelatine--previously soaked in cold water--into a saucepan1 with two quarts of water2 boil gently till the liquid is reduced one-half4 ,strain and set aside till wanted4 ,a few spoonfuls of this jelly may be dissolved in broth1 tea1 or milk4 ,it is nourishing and easily digested4 ,,dutch ,,flummery4 ,to an ounce and a half of ,nelson's ,patent ,gelatine add a pint of cold water2 let it steep1 then pour it into a saucepan1 with the rinds of three lemons or oranges2 stir till the ,gelatine is dissolved2 beat the yolk of three eggs with a pint of good raisin or white wine1 add the juice of the fruit1 and three-quarters of a pound of lump sugar4 ,mix the whole well together1 boil one minute1 strain through muslin1 stir occasionally till cold2 then pour into moulds4 ,,aspic ,,jelly4 ,were it not for the trouble of making ,aspic ,jelly1 it would be more generally used than it is1 for it gives not only elegance but value to a number of cold dishes4 ,we have now the means of making this with the greatest ease1 rapidity1 and cheapness4 ,soak an ounce of ,nelson's ,gelatine in a pint of cold water1 dissolve it in a pint of boiling water1 add a large teaspoonful of salt1 a tablespoonful of ,french vinegar1 and the contents of a tin of ,nelson's ,extract of ,meat dissolved in a gill of boiling water4 ,wash the shell of an egg before breaking it1 beat up white and shell to a strong froth1 and stir into the aspic4 ,let it come slowly to the boil1 and when it has boiled two minutes1 let it stand for another two minutes1 then strain through a flannel bag kept for the purpose4 ,if a stiff aspic is required1 use rather less water4 ,,how ,,to ,,make ,a ,,jelly-,,bag4 ,the very stout flannel called double-mill1 used for ironing blankets1 is a good material for a jelly-bag4 ,take care that the seam of the bag be stitched twice1 to secure the jelly against unequal filtration4 ,the bag may1 of course1 be made any size1 but one of twelve or fourteen inches deep1 and seven or eight across the mouth1 will be sufficient for ordinary use4 ,the most convenient way of using the bag is to tie it upon a hoop the exact size of the outside of its mouth1 and to do this tape should be sewn round it at equal distances4 ,if there is no jelly-bag in a house1 a good substitute may be made thus3 ,take a clean cloth folded over corner-ways1 and sew it up one side1 making it in the shape of a jelly-bag4 ,place two chairs back to back1 then take the sewn-up cloth and hang it between the two chairs by pinning it open to the top bar of each chair4 ,place a basin underneath the bag4 ,here is another substitute3 ,turn a kitchen stool upside down1 and tie a fine diaper broth napkin1 previously rinsed in hot water1 to the four legs1 place a basin underneath and strain through the napkin4 ,,creams4 999999 ,the careful housekeeper of modern times has been accustomed to class creams among the luxuries which can only be given on special occasions1 both because they take so much time and trouble to make1 and because the materials are expensive4 ,it is1 nevertheless1 possible to have excellent creams made on a simple plan and at a moderate cost4 ,cream of a superior kind is now everywhere to be had in jars1 condensed milk answers well1 and by the use of ,nelson's ,gelatine1 and any flavouring or syrup1 excellent creams can be made4 ,our readers will find that the method of the following recipes is simple1 the cost moderate1 and the result satisfactory4 ,a hint which1 if acted on1 will save time and trouble1 may be given to inexperienced persons intending to make creams similar to ,lemon ,cream1 which is light and frothy4 ,do not add the lemon-juice until the mixture of cream and lemon-juice is nearly cold1 and do not commence whipping until it is on the point of setting4 ,delicious and inexpensive creams can be made by dissolving any of ,nelson's ,tablet ,jellies in half the quantity of water given in the directions for making the jelly1 and adding cream1 either plain or whipped1 in the same way as directed for ,orange ,cream and ,cherry ,cream4 ,,lemon ,,cream4 ,soak an ounce of ,nelson's ,gelatine in half-a-pint of milk1 dissolve it in a pint of boiling milk with a quarter of a pound of lump sugar4 ,when nearly cold1 add a gill of lemon-juice and whisk the cream until it is light and sponge-like4 ,then stir in a gill of whipped cream1 put into a mould1 and let it stand for two or three hours4 ,or1 dissolve a pint tablet of ,nelson's ,lemon ,tablet ,jelly in half-a-pint of hot water4 ,when cool1 add to it half-a-pint of cream1 and whisk together until on the point of setting1 when mould it4 ,,strawberry ,,cream4 ,dissolve an ounce of ,nelson's ,gelatine1 previously soaked in a gill of cold water1 in a pint of hot milk4 ,when it is so nearly cold as to be on the point of setting1 add half-a-pint of strawberry syrup1 and sufficient rose colouring to make it a delicate pink2 whisk the cream until it is light and frothy1 stir in lightly a gill of whipped cream1 then mould it4 ,a good syrup can be made for this cream by putting half-a-pound of strawberry and half-a-pound of raspberry jam into half-a-pint of boiling water1 and1 after having well stirred it1 rubbing it through a fine sieve4 ,the syrup should not be too sweet1 and the addition of the juice of one or two lemons1 or a little citric acid1 will be an advantage4 ,creams1 which have cochineal colouring in them1 should not be put into tin moulds1 as this metal turns them of a mauve shade4 ,breton's ,rose ,colouring is recommended1 because it is prepared from vegetables1 and is free from acid4 ,,orange ,,cream4 ,dissolve a pint tablet of ,nelson's ,orange ,tablet ,jelly in half-a-pint of hot water4 ,when cool1 mix with it half-a-pint of cream or milk1 and whip together until the cream is on the point of setting4 ,,imitation ,,lemon ,,cream4 ,this will be found useful when cream is not to be had4 ,put the thin peel of two lemons into half-a-pint of boiling water1 and when it has stood a little1 dissolve half-a-pound of loaf sugar in it4 ,when nearly cold1 add three eggs1 the yolks and whites well beaten together1 and the juice of the lemons4 ,strain this into a stewpan1 and stir until it is well thickened4 ,after taking from the fire1 stir occasionally until cold1 then mix into it a quarter of an ounce of ,nelson's ,gelatine soaked and dissolved in half a gill of water1 also nearly cold4 ,,apricot ,,cream4 ,drain the juice from a tin of preserved apricots1 add to it an equal quantity of water2 make a syrup by boiling with this half-a-pound of lump sugar until it begins to thicken2 then put in the apricots and simmer them gently for ten minutes4 ,drain away the syrup1 and put both it and the fruit aside separately for use as directed4 ,dissolve an ounce of ,nelson's ,gelatine1 previously soaked1 in a quart of boiling milk lightly sweetened1 and1 when at the point of setting1 put a teacupful of it gently into a mould1 then a layer of the apricots2 wait a minute or two before putting in another cup of cream1 then fill up the mould with alternate layers of fruit and cream4 ,let the cream stand some hours before turning out1 and when it is on its dish pour round it the syrup of apricots4 ,,pineapple ,,cream4 ,drain the syrup from a tin of pineapple1 boil it down to half4 ,cut the best part of the pineapple into neat little squares1 pound the remainder1 which press through a strainer4 ,make a custard with half-a-pint of milk and three yolks of eggs4 ,measure the quantity of syrup and fruit juice1 and dissolve ,nelson's ,gelatine in the proportion of half-an-ounce to a pint of it and custard together4 ,mix the gelatine with the custard1 then put in the pieces of pineapple1 and when it is cold the syrup1 the juice1 and two tablespoonfuls of whipped cream4 ,have ready a little of ,nelson's ,bottled ,cherry or ,port ,wine ,jelly melted in a fancy mould1 which turn round so that it adheres to the sides1 and when the first quantity is set1 put in a little more4 ,as the cream is on the point of setting1 put it into the mould and allow it to stand until firm4 ,when turned out1 ornament the cream with the remainder of the bottled jelly lightly chopped4 ,,palace ,,cream4 ,make a custard of three eggs and a pint-and-a-half of milk sweetened1 when it is ready dissolve in it an ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of milk4 ,when made1 the quantity of custard should be fully a pint-and-a-half1 otherwise the cream may be too stiff4 ,when the cream is cool1 put a little into a mould1 previously ornamented with glace cherries and little pieces of angelica to represent leaves4 ,the fruit is all the better if soaked in a little brandy1 as are the cakes1 but milk can be used for these last4 ,put a portion of two ounces of sponge-cakes and one ounce of ratafias on the first layer of cream1 keeping it well in the centre1 and then fill up the mould with alternate layers of cakes and cream4 ,when turned out1 a little liqueur or any kind of syrup can be poured round the cream4 ,,fruit ,,cream4 ,strain the juice from a bottle of raspberries and currants on to three-quarters of a pound of loaf sugar1 boil up1 then simmer for half-an-hour4 ,mix the fruit and a large tablespoonful of raspberry jam with the syrup1 and rub it through a hair sieve4 ,dissolve ,nelson's ,gelatine1 in the proportion of half-an-ounce to a pint of the fruit1 in a little water1 stir well together4 ,when cold put it into a border mould1 and as soon as it is firm turn out and fill the centre with a cream1 which make with half-an-ounce of ,nelson's ,gelatine and three gills of milk1 sweetened and flavoured with ,nelson's ,essence of ,vanilla4 ,whisk until cool1 when stir in a gill of whipped cream4 ,,mandarin ,,cream4 ,dissolve half-an-ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of cold milk1 in half-a-pint of sweetened boiling milk or cream4 ,dissolve a pint bottle of ,cherry ,jelly as directed4 ,when the last is on the point of setting put a layer into a mould1 then a layer of the cream1 each of these about an inch deep1 and fill up the mould in this way4 ,this quantity of material will make two handsome moulds1 suitable for a supper party4 ,,blanc-,,mange4 ,to an ounce of ,nelson's ,gelatine add half-a-pint of new milk1 let it soak for twenty minutes1 boil two or three laurel leaves in a pint of cream and half-a-pint of milk2 when boiling pour over the soaked gelatine1 stir it till it dissolves1 add four or five ounces of lump sugar and a little brandy if approved2 strain it through muslin1 stir occasionally till it thickens1 and then put it into moulds4 ,,solid ,,syllabub4 ,soak an ounce of ,nelson's ,gelatine twenty minutes in three-quarters of a pint of water1 add the juice and peel of two large lemons1 a quarter of a pint of sherry1 five or six ounces of lump sugar2 boil the above two minutes1 then pour upon it a pint of warm cream1 stir it quickly till it boils1 then strain and stir till it thickens1 and pour it into moulds4 ,,charlotte ,,russe4 ,line a plain mould at the bottom and sides with sponge finger-biscuits1 fill it with strawberry cream1 or cream made as directed in the several recipes4 ,if the weather is warm it will be necessary to place the ,charlotte on ice for an hour or two1 but in the winter it will turn out without this4 ,the biscuits for a ,charlotte ,russe should be made quite straight1 and in arranging them in the mould they should lap slightly one over the other4 ,,baden-,,baden ,,pudding4 ,dissolve an ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of cold milk1 in a pint-and-a-half of boiling milk2 when it is nearly cold stir into it an ounce of rice1 well boiled or baked2 flavour the pudding to taste1 and when on the point of setting put it into a mould and let it stand for two or three hours2 serve plain or with stewed fruit4 ,,cherry ,,cream4 ,dissolve a pint tablet of ,nelson's ,cherry ,tablet ,jelly in half-a-pint of hot water4 ,when cool1 mix with it half-a-pint of cream or milk1 and whip together until the cream is on the point of setting4 ,,velvet ,,cream4 ,soak three-quarters of an ounce of ,nelson's ,patent ,gelatine in half-a-pint of sherry or raisin wine1 then dissolve it over the fire1 stirring all the time2 rub the rinds of two lemons with six ounces of lump sugar1 add this1 with the juice1 to the hot solution1 which is then to be poured gently into a pint of cream2 stir the whole until quite cold1 and then put into moulds4 ,this can be made with a pint of boiling milk1 in which an ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of cold milk1 has been dissolved1 and flavoured and sweetened4 ,,italian ,,cream4 ,take three-quarters of an ounce of ,nelson's ,patent ,gelatine and steep it in half-a-pint of cold water2 boil the rind of a lemon1 pared thinly1 in a pint of cream2 add the juice of the lemon and three tablespoonfuls of raspberry or strawberry syrup to the soaked ,gelatine2 then pour the hot cream upon the above ingredients1 gently stirring the while4 ,sweeten to taste1 and add a drop or two of prepared cochineal4 ,whisk till the mixture is thick1 then pour into moulds4 ,,cheese ,,and ,,macaroni ,,cream4 ,boil two ounces of macaroni1 in water slightly salted1 until tender1 when drain2 cut it into tiny rings1 and put it into a stewpan with half-a-pint of milk or cream1 keeping it hot on the stove without boiling for half-an-hour4 ,soak and dissolve half-an-ounce of ,nelson's ,gelatine in half-a-pint of milk1 and when this and the macaroni are cold1 stir together1 add two ounces of grated ,parmesan cheese1 with salt and cayenne pepper to taste4 ,stir occasionally until the cream is on the point of setting1 when mould it4 ,should the cream be absorbed by the macaroni1 more must be added to bring the whole quantity of liquid to one pint4 ,if preferred1 rice well boiled or baked in milk1 or vermicelli paste1 can be substituted for the macaroni4 ,,coffee ,,cream4 ,dissolve an ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of cold milk1 in a pint-and-a-half of boiling milk with two ounces of sugar2 stir in sufficient strong ,essence of ,coffee to flavour it1 and when on the point of setting put it into a mould4 ,,chocolate ,,cream4 ,boil a quarter of a pound of loaf sugar in a pint of milk4 ,dissolve in it an ounce of ,nelson's ,gelatine1 previously soaked in half-a-pint of cold milk1 and stir into it three teaspoonfuls of ,schweitzer's ,cocoatina1 dissolved in half-a-pint of boiling milk4 ,beat until on the point of setting1 and put the cream into a mould4 ,a few drops of ,nelson's ,essence of ,vanilla can be added with advantage4 ,,chartreuse ,,of ,,oranges4 ,peel four or five oranges1 carefully take out the divisions which put on a hair sieve in a cool place to drain all night4 ,melt a little ,nelson's ,bottled ,orange ,jelly1 pour it into a saucer and dip in each piece of orange1 which arrange in a close circle round the bottom of a small pudding-basin4 ,keep the thick part of the orange downwards in the first row1 in the next put them the reverse way4 ,continue thus until the basin is covered4 ,pour in a little of the melted jelly1 then of cream1 made by mixing a quarter of an ounce of ,nelson's ,gelatine soaked and dissolved in a gill of milk1 into a gill of rich cream1 sweetened4 ,fill up the basin with alternate layers of jelly and cream1 allowing each of these to set before the other is put in1 making the jelly layers last4 ,the ,chartreuse will turn out easily if the jelly is gently pressed from the basin all round4 ,garnish with two colours of ,nelson's ,bottled ,jelly lightly chopped4 ,,fig ,,cream4 ,preserved green figs are used for this cream--those of ,fernando ,rodrigues are excellent4 ,place the figs in a plain mould1 and pour in gently1 when on the point of setting1 a cream made with a pint of cream and half-an-ounce of ,nelson's ,gelatine1 and lightly sweetened4 ,when the cream is turned out of the mould1 pour round it the syrup in which the figs were preserved4 ,,champagne ,,cream4 ,although this is properly a jelly1 when well made it eats so rich that it is usually called cream4 ,it is chiefly used in cases of illness1 when it is desirable to administer champagne in the form of jelly4 ,soak half-an-ounce of ,nelson's ,gelatine in a gill of cold water1 dissolve it in a stewpan with one or two ounces of sugar1 according as the jelly is required sweet or otherwise4 ,when cool1 add three gills of champagne and two tablespoonfuls of lemon juice1 whip until it is beginning to set and is light and frothy2 put into a mould1 and it will be ready for use in two hours1 if put in a cold place4 ,,orange ,,mousse4 ,rub the zest of the peel of two oranges on to a quarter of a pound of lump sugar1 which boil with half-a-gill of water to a thick syrup4 ,beat the juice of three large oranges with two whole eggs1 and having whisked them slightly1 add the syrup and ,nelson's ,gelatine1 dissolved1 in the proportion of half-an-ounce to a pint of liquid4 ,whisk the mixture over a saucepan of hot water until it is warm1 then place the basin in another with cold water and continue whisking until it is beginning to set1 when put it into a fancy mould4 ,,strawberry ,,trifle4 ,put a layer of strawberry jam at the bottom of a trifle dish4 ,dissolve a half-pint tablet of ,nelson's ,raspberry ,jelly1 and when it is set break it up and strew it over the jam4 ,upon this lay sponge finger biscuits and ratafia cakes1 and pour over just enough new milk to make them soft4 ,make a thick custard1 flavoured with ,nelson's ,essence of ,vanilla1 and spread it over the cakes4 ,finally place on the top a handsome quantity of cream1 whisked with a little powdered sugar and flavoured with vanilla4 ,,whipped ,,cream4 ,to half-a-pint of cream put a tablespoonful of fine sifted sugar1 add sufficient of any of ,nelson's ,essences to give it a delicate flavour4 ,with a whisk or wire spoon1 raise a froth on the cream1 remove this as soon as it rises1 put it on a fine hair1 or1 still better1 lawn sieve2 repeat this process until the cream is used up4 ,should the cream get thick in the whisking1 add a very little cold water4 ,put the sieve containing the whisked cream in a basin and let it stand for some hours1 which will allow it to become more solid and fit for such purposes as filling meringues4 ,,cakes4 999999 ,the proper beating of the whites of the eggs is an important matter in cake-making4 ,there are a number of machines for this purpose1 which are in turn eagerly adopted by inexperienced persons2 but for private use not one of them is comparable to hand-beating4 ,when once the knack of beating eggs is acquired but little labour is needed to bring them to the right consistency2 indeed1 the most successful result is that which is the most rapidly attained4 ,the whites of eggs for beating should be fresh1 and should be carefully separated from the yolks by passing and repassing them in the two halves of the shell4 ,it is best to beat the whites immediately they are broken1 but if this is not possible1 they must be kept in a cool place until wanted4 ,if ice is at hand1 it will be found advantageous to keep the eggs in it4 ,in well-furnished kitchens a copper beating-bowl is provided2 it should not be tinned1 as contact with this metal will blacken the eggs2 for this reason1 the whisk1 if of iron wire1 should not be new4 ,an earthenware bowl with circular bottom1 and sufficiently large to admit of a good stroke in beating1 answers the purpose perfectly well4 ,a pinch of salt may be added to the whites1 and if an inexperienced beater finds them assume a granulated appearance1 a little lemon-juice will remedy it4 ,begin by beating gently1 increasing the pace as the egg thickens4 ,as it is the air mixing with the albumen of the eggs which causes them to froth1 it is necessary to beat them in a well-ventilated and cool place1 so that they may absorb as much air as possible4 ,if these simple and important conditions are observed1 the whites of a dozen eggs may be beaten to the strongest point1 without fatigue to the operator1 in five minutes4 ,when the whites are properly beaten they should turn out of the bowl in one mass1 and1 after standing a little while1 will not show signs of returning to their original state4 ,in order more easily to make cakes and biscuits into the composition of which almonds and cocoa-nut enter largely1 manufacturers supply both of these pounded or desiccated4 ,it is1 however1 preferable to prepare the former fresh1 and much time and trouble may be saved in passing almonds through ,kent's ,combination ,mincer1 #aii1 ,high ,holborn1 instead of laboriously pounding them in a mortar4 ,the result is1 besides1 more satisfactory1 the paste being smoother than it can otherwise be made in domestic practice4 ,cakes of the description for which we now give recipes cannot be made well unless the materials are properly prepared and thoroughly beaten4 ,it is clear that if eggs are not beaten to such a consistency that they will bear the weight of the other ingredients1 the result must be a heavy cake4 ,currants for cakes1 after they have been washed and picked1 should be scalded1 in order to swell them and make them more tender4 ,put the currants into a basin1 pour boiling water over them1 cover the basin with a plate2 after they have stood a minute1 drain away the water and throw the fruit on a cloth to absorb the moisture4 ,put the currants on a dish or plate in a very cool oven1 turning occasionally until thoroughly dry2 dust a little flour over them1 and they will be ready for use4 ,castor sugar for cakes works more easily when it is fine4 ,for superior cakes raw sugar will not answer4 ,,pound ,,cake4 ,one pound fresh butter1 one pound ,vienna flour1 six eggs 7or seven1 if small71 one pound castor sugar1 quarter of a pound almonds cut small1 half-a-pound of currants or sultanas1 three ounces of candied peel1 a few drops of essence of ratafia4 ,the butter to be beaten to a cream4 ,if it is hard warm the pan4 ,add the sugar gradually2 next the eggs1 which must previously be well beaten up2 then sift in the flour2 and1 last of all1 put in fruit1 almonds1 and flavouring4 ,this cake takes about half-an-hour to mix1 as all the ingredients must be well beaten together with an iron spoon from left to right4 ,bake in small tins1 for about forty minutes1 in a moderate oven4 ,,plain ,,pound ,,cake4 ,half-a-pound of fresh butter1 three eggs1 one pound of ,vienna flour1 one pound of castor sugar1 a quarter of a pound of almonds cut small1 half-a-pound of currants1 three ounces of candied peel1 a few drops of essence of ratafia4 ,beat the butter to a cream1 from left to right1 and mix in the sugar gradually4 ,beat the eggs up1 and mix them with half-a-pint of new milk2 stir into the butter2 then add the flour2 and1 last of all1 the fruit4 ,,savoy ,,sponge ,,cake4 ,beat half-a-pound of finely sifted sugar with the yolks of four eggs until you have a thick batter1 stir in lightly six ounces of fine dry sifted flour1 then the whites of the eggs beaten to a very strong froth4 ,have ready a tin which has been lightly buttered1 and then covered with as much sifted sugar as will adhere to it4 ,pour in the cake mixture1 taking care the tin is not more than half full1 and bake for half-an-hour4 ,,lemon ,,savoy ,,sponge4 ,half-a-pound of loaf sugar1 rub some of the lumps on the peel of two lemons1 so as to get all the flavour from them2 dissolve the sugar in half a gill of boiling water2 add the juice of the lemons1 or one of them if a large size1 and beat with the yolks of four eggs until very white and thick2 stir in a quarter of a pound of fine flour1 beat the whites of the eggs to a strong froth1 and mix as thoroughly but as lightly as possible2 butter and sift sugar over a mould1 nearly fill it with cake mixture1 and bake at dark yellow paper heat for thirty minutes4 ,,macaroons4 ,beat up a packet of ,nelson's ,albumen with three teaspoonfuls of cold water to a strong froth1 mix in half-a-pound of finely-sifted sugar and two ounces each of pounded sweet and bitter almonds4 ,flour a baking-sheet1 and lay on it sheets of wafer-paper1 which can be bought at the confectioner's1 and drop on to them at equal distances1 a small piece of the paste4 ,bake in a moderate oven for ten minutes1 or until the macaroons are crisp and of a golden colour4 ,when done cut round the wafer-paper with a knife1 and put the cakes on a sieve to dry4 ,in following recipes for this class of cake some judgment is required in the choice of the sugar1 and the result will vary greatly according as this is of the right sort1 or otherwise4 ,a little more or less sugar may be required1 and only practice can make perfect in this matter4 ,as a general direction1 it may be given that the sugar must be of the finest quality1 and be very finely sifted1 but not flour-like4 ,,cocoa-,,nut ,,cakes4 ,beat up a packet of ,nelson's ,albumen with three teaspoonfuls of cold water to a strong froth1 mix with it a quarter of a pound of finely sifted sugar1 and two ounces of ,edwards' ,desiccated ,cokernut4 ,put sheets of wafer-paper on a baking-tin1 drop small pieces of the cake mixture on to it1 keeping them in a rocky shape4 ,bake in a moderate oven for ten minutes1 or until crisp4 ,,chocolate ,,cakes4 ,whisk a packet of ,nelson's ,albumen with three teaspoonfuls of cold water to the strongest possible froth1 mix in half-a-pound of finely sifted sugar1 two teaspoonfuls of ,schweitzer's ,cocoatina1 and six drops of ,nelson's ,essence of ,vanilla2 sift paper thickly with sugar1 and drop small teaspoonfuls of the mixture at equal distances on it1 allowing space for the cakes to spread a little4 ,bake for ten minutes in a moderate oven4 ,,cocoa-,,nut ,,rock4 ,boil half-a-pound of loaf sugar in a gill of water until it is beginning to return again to sugar1 when cool add a packet of ,nelson's ,albumen whisked to a strong froth with three teaspoonfuls of water1 and stir in a quarter of a pound of ,edwards' ,desiccated ,cokernut4 ,spread the mixture1 not more than an inch thick1 in a greased pudding-tin1 and place in a cool oven to dry4 ,when done cut in neat squares1 and keep in tins in a cool1 dry place4 ,,sugar ,,icing4 ,no icing can be successfully done unless the sugar is of the finest kind1 perfectly white1 and so finely sifted as hardly to be distinguished by the eye from potato-flour4 ,such sugar can now generally be procured of the best grocers at a moderate price4 ,the process of sifting the sugar at home is somewhat slow and troublesome1 but by so doing a perfectly pure article is secured4 ,after being crushed the sugar should be passed through sieves of varying fineness1 and1 finally1 through one made for the purpose1 or failing this1 very fine muslin will answer4 ,when the sugar has been sifted at home1 and it is certain there is no admixture of any kind with it1 a small quantity of fecule de pommes de terre 7potato-flour7 may be added2 it reduces sweetness1 and does not interfere with the result of the process4 ,if the sugar is not sifted very fine a much longer time will be required to make the icing1 and in the end it will not look so smooth as it ought to do4 ,confectioners use pyroligneous acid instead of lemon-juice1 and there is no objection to it in small quantities4 ,to make the icing1 beat up a packet of ,nelson's ,albumen dissolved with three teaspoonfuls of cold water1 work in by degrees one pound of fine icing sugar1 adding a teaspoonful of lemon-juice or a few drops of pyroligneous acid1 which will assist in keeping the icing white1 or a slight tinge of stone-blue will have the same effect4 ,if potato-flour is used1 mix it thoroughly with the sugar before adding it to the white of egg4 ,a little more or less sugar may be required1 as the result is in great measure determined by the method of the operator2 and when the paste is perfectly smooth1 and will spread without running1 it is fit for use4 ,for icing large cakes confectioners use a stand which has a revolving board1 so that cakes can conveniently be turned about2 failing this1 an ordinary board or inverted plate can be made to answer4 ,as soon as the icing is spread on the cake it must be dried in an oven with the door open4 ,it is sometimes found sufficient to keep the cake in a hot room for some hours4 ,if too great heat is used the icing will crack4 ,,almond ,,paste4 ,blanch one pound of sweet and two ounces of bitter almonds1 pound them in a mortar1 adding a little rose-water as you go on1 to prevent oiling2 and when all the almonds are reduced to a perfectly smooth paste1 mix them with an equal weight of icing sugar4 ,moisten the paste with a packet of ,nelson's ,albumen dissolved in three teaspoonfuls of cold water1 and spread it evenly on the cake1 allowing it to become dry and firm before spreading the icing over it4 ,this paste can be used for making several kinds of cakes and sweetmeats1 and without the ,albumen can be kept in bottles for some time4 ,almond paste can be made from bitter almonds which have been infused in spirit to make an extract for flavouring1 and in this case no sweet almonds will be required4 ,,beverages4 999999 ,among the most useful preparations which have ever been introduced to the public for the immediate production of delicious beverages1 are ,,nelson',s ,,bottled ,,jellies4 ,these beverages are highly approved for ordinary use at luncheon and dinner1 as well as for afternoon and evening entertainments1 and have a special value for invalids1 as they contain nourishment and are at the same time very refreshing4 ,when required for use1 dissolve a bottle of the jelly1 and mix with it five times its bulk of water1 the beverage can then be used either hot or cold2 if in standing it should be slightly thickened it will only be necessary briskly to stir it with a spoon4 ,lemon1 orange1 and cherry jelly1 with the addition of water as directed1 will be found superior to any other beverage of the kind1 and specially excellent for children's parties4 ,the following cups are delicious made with the jelly as directed4 ,,claret ,,cup1 made merely with seltzer water1 claret1 and ,,port ,,wine ,,jelly1 will be found superior to the ordinary preparation4 ,a little sugar may be added if desired4 ,to a bottle of claret and a pint of seltzer-water use a half-pint bottle of ,,port ,,wine ,,jelly1 stir briskly until well mixed1 put in a sprig of balm and borage1 three thick slices of cucumber2 place the vessel containing the claret cup covered over on ice for an hour2 strain out the herbs before serving4 ,,badminton ,,cup is made with ,burgundy1 in the same way as the above1 with the addition of a bottle of ,,orange ,,jelly4 ,,champagne ,,cup requires equal quantities of the wine and seltzer-water1 with a bottle of ,,orange ,,jelly4 ,,cider ,,cup is made with a pint and a half of cider1 a bottle of soda-water1 and a bottle of either ,,orange1 ,,lemon1 or ,,sherry ,,jelly4 ,,cherry ,,cup4--,half-a-pint of claret1 a quart of soda-water1 and a half-pint bottle of ,,cherry ,,jelly4 ,,mulled ,,port ,,wine4 ,dissolve a bottle of ,port ,wine ,jelly and add to it four times its bulk of boiling water with a little nutmeg1 and1 if liked1 a crushed clove4 ,,lemonade4 ,half-a-teaspoonful of ,nelson's ,citric ,acid dissolved in a quart of water1 with a sliced lemon and sweetened with sugar1 forms a good lemonade1 and is a cooling and refreshing drink4 ,a small pinch of the ,citric ,acid dissolved in a tumbler of water with a little sugar and a pinch of bicarbonate of potash1 makes an effervescing draught4 ,these acidulated drinks are exceedingly useful for allaying thirst2 and as refrigerants in feverish and inflammatory complaints they are invaluable4 ,,lemonade 7,a ,,new ,,recipe74 ,dissolve three-quarters of a pound of loaf sugar and the contents of a threepenny packet of ,nelson's ,citric ,acid in a quart of boiling water2 then add two quarts of fresh cold water and one-twelfth part of a bottle of ,nelson's ,essence of ,lemon4 ,the above quantity of sugar may be increased or decreased according to taste4 ,,gingerade4 ,crush an ounce of whole ginger1 pour over it a quart of boiling water1 cover the vessel1 and let the infusion stand until cold4 7,the ,extract of ,ginger may be used in place of this infusion74 ,strain through flannel2 add a teaspoonful of ,nelson's ,citric ,acid1 six drops of ,nelson's ,lemon ,flavouring1 and a quarter of a pound of lump sugar2 stir until dissolved1 and the ,gingerade will be ready4 ,,an ,,extract ,,of ,,ginger ,,for ,,family ,,use4 ,an ,extract of ,ginger made as follows is most useful for family purposes1 and can be substituted for the infusion in ,gingerade4 ,crush half-a-pound of fine whole ginger in the mortar1 or cut into small pieces4 ,put into a bottle with half-a-pint of unsweetened gin1 let it stand for a month1 shaking it occasionally1 then drain it off into another bottle1 allowing it to stand until it has become clear1 when it will be fit for use4 ,,lemon ,,syrup4 ,boil a pound of fine loaf sugar in a pint-and-a-half of water4 ,remove all scum as it rises1 and continue boiling gently until the syrup begins to thicken and assumes a golden tinge1 then add a pint of strained lemon-juice or a packet of ,nelson's ,citric ,acid dissolved in water1 and allow both to boil together for half-an-hour4 ,pour the syrup into a jug1 to each pint add one-twelfth part of a bottle of ,nelson's ,essence of ,lemon1 and when cold bottle and cork well4 ,the juice of ,seville oranges may be made into a syrup in the same way as that of lemons1 or lemon and orange juice may be used in equal quantities4 ,these syrups are useful for making summer drinks1 and for invalids as lemonade or orangeade4 ,,milk ,,beverage4 ,a very agreeable and useful beverage is made by dissolving a quarter of an ounce of ,nelson's ,gelatine in a pint of milk4 ,a spoonful of cream can1 if preferred1 be used with a bottle of soda-water4 ,for invalids1 this beverage can be used instead of tea or coffee1 and may be preferable in many cases on account of the nourishment it contains2 it will also be found an excellent substitute1 taken hot1 for wine-whey1 or posset1 as a remedy for a cold4 ,for summer use1 ,milk ,beverage is delicious1 and may be flavoured with raspberry or strawberry syrup4 ,if on standing it should thicken1 it will only be necessary briskly to beat it up with a spoon4 ,,citric ,,acid4 ,this acid exists in the juice of many fruits1 such as the orange1 currant1 and quince1 but especially in that of the lemon4 ,it is chiefly made from the concentrated juice of lemons1 imported from ,sicily and ,southern ,italy1 and which1 after undergoing certain methods of preparation1 yields the crystals termed ,citric ,acid4 ,these crystals may be used for all the purposes for which lemon-juice is employed4 ,in the manufacture of the ,citric ,acid now offered to the public by ,messrs4 ,g4 ,nelson1 ,dale1 and ,co41 only the pure juice of the lemon is used4 ,,essence ,,of ,,lemon4 ,this well-known essence is extracted from the little cells visible in the rind of lemons1 by submitting raspings of the fruit to pressure4 ,the greater portion of the oil of lemons sold in ,england is imported from ,portugal1 ,italy1 and ,france4 ,it is very frequently adulterated with oil of turpentine4 ,in order to present the public with a perfectly pure commodity1 ,g4 ,nelson1 ,dale1 and ,co4 import their ,essence of ,lemon direct from ,sicily1 and from a manufacturer in whom they have the fullest confidence4 ,nelson's ,essence of ,lemon is sold in graduated bottles1 eightpence each1 each bottle containing sufficient for twelve quarts of jelly4 ,,macaroni1 ,,etc4 999999 ,we now give recipes for a few useful little dishes1 chiefly of macaroni1 which can be had at such a price as to bring it within the reach of all classes4 ,english-made macaroni can be bought at fourpence1 and even less1 the pound1 and the finest ,italian at sixpence4 ,the ,naples1 or pipe-macaroni1 is the most useful for families1 and the ,genoa1 or twisted1 for high-class dishes4 ,the ,english taste is in favour of macaroni boiled soft1 and in order to make it so1 many cooks soak it4 ,but this is not correct1 and it is not at all necessary to soak macaroni4 ,if kept boiling in sufficient water1 the macaroni requires no attention--ebullition prevents it sticking to the saucepan4 ,although we give several ways of finishing macaroni1 it is excellent when merely boiled in water with salt1 as in the first recipe1 eaten as an accompaniment to meat1 or with stewed fruit4 ,,macaroni ,,with ,,cheese4 ,throw a quarter of a pound of macaroni broken into pieces an inch long1 into three pints of boiling water1 with a large pinch of salt4 ,the saucepan should be large1 or the water will rise over when the macaroni boils fast1 which it should do for twenty or twenty-five minutes4 ,when done1 strain the macaroni through a colander1 put it back into the saucepan with an ounce of fresh butter1 a small pinch of white pepper and of salt1 if necessary1 and shake it over the fire for a minute or two4 ,take the saucepan off the fire1 and stir into the macaroni two ounces or more1 if liked1 of grated ,parmesan cheese4 ,serve immediately with crisp dry toast1 cut in neat pieces4 ,if not convenient to use ,parmesan1 a mild dry ,english or ,american cheese will answer very well4 ,some cooks prefer1 when the macaroni is boiled1 to put a fourth part of it on to a hot dish1 then to strew over it a fourth part of the grated cheese1 and so on till all of both are used1 cheese1 of course1 covering the top4 ,,macaroni ,,cheese4 ,boil and drain the macaroni1 mix with a quarter of a pound an ounce of butter1 and two ounces of grated cheese2 pepper or cayenne pepper and salt to taste4 ,put the macaroni in a dish and strew over it sufficient grated cheese to cover it up1 run a little dissolved butter over the top1 and put it in the oven till it is a bright-yellow colour2 serve quickly4 ,,macaroni ,,with ,,bacon4 ,boil two ounces of streaky bacon1 cut it into dice or mince it1 stir it into a quarter of a pound of macaroni boiled as for macaroni cheese3 if liked1 add a few drops of vinegar1 pepper1 and salt1 and serve very hot4 ,,macaroni ,,with ,,onions4 ,boil the macaroni as above1 mix with it two or three onions sliced and fried a delicate brown1 add a few spoonfuls of gravy1 stir over the fire for a few minutes and serve4 ,,stewed ,,macaroni4 ,throw a quarter of a pound of macaroni into three pints of boiling water with a teaspoonful of salt1 and let it boil for twenty minutes4 ,drain in a colander1 then put it into a stewpan with half a tin of ,nelson's ,extract of ,meat dissolved in half-a-pint of water1 and stir over the fire for five minutes4 ,take it off the fire and stir in one ounce of grated cheese1 pepper and salt to taste4 ,,macaroni ,,with ,,tomatoes4 ,prepare the macaroni as in the above recipe1 put it into a stewpan with a small piece of butter and a teacupful of tomato sauce1 or a small bottle of conserve of tomatoes1 and stir briskly over the fire for five minutes4 ,,sweet ,,macaroni4 ,boil the macaroni as for the other dishes1 but with only a pinch of salt1 until tender1 when drained put into a stewpan with a gill of milk to each two ounces1 and two ounces of sifted lump sugar4 ,any flavouring may be used1 but perhaps there is nothing better than grated lemon-peel1 and for those who like it1 powdered cinnamon or grated nutmeg4 ,stir over the fire until all the milk is absorbed2 a little cream is1 of course1 an improvement4 ,for those who do not like milk1 the juice of a lemon1 or a little sherry1 may be substituted1 and for a superior dish vanilla can be used for flavouring4 ,,boiled ,,cheese4 ,put four tablespoonfuls of beer into a small saucepan1 shred into it a quarter of a pound of good new cheese1 and stir briskly over the fire until all is dissolved and is on the point of boiling1 then take it off instantly1 for1 if the cheese is allowed to boil1 it will become tough4 ,have ready slices of toasted bread1 spread the cheese on it1 and serve as quickly as possible4 ,,les ,,canapes ,,au ,,parmesan4 ,take the crumb of a ,french roll1 cut it into rounds a quarter of an inch thick1 put them into a wire frying-basket1 immerse in hot fat1 and crisp the bread instantly4 ,throw it on to paper1 dry1 and sprinkle over each piece a thick layer of grated ,parmesan cheese1 pepper1 and salt4 ,put the canapes in a ,dutch oven before a clear fire1 just to melt the cheese1 and serve immediately they are done4 ,,rice ,,with ,,parmesan ,,cheese4 ,boil a quarter of a pound of ,patna rice in water with salt2 drain it1 toss it up in a stewpan with two ounces of fresh butter1 and a pinch of cayenne pepper4 ,put a quarter of the rice on a hot dish1 strew over it equally an ounce of grated ,parmesan cheese1 then put another portion of rice and cheese until all is used4 ,serve immediately4 ,,scalloped ,,eggs4 ,take a cupful of finely-sifted bread-crumbs1 moisten them with a little cold milk1 cream1 or gravy1 and season nicely with pepper and salt4 ,put a thin layer of the moistened crumbs on a lightly-buttered dish1 cut two hard eggs into slices1 and dip each piece in very thick well-seasoned white sauce1 or ,nelson's ,extract of ,meat dissolved in a little water1 so as to glaze the eggs4 ,having arranged the slices of egg neatly on the layer of moistened bread-crumbs1 cover them with another layer of it1 and on the top strew thickly some pale gold-coloured raspings4 ,bake in a moderate oven for ten minutes4 ,if potatoes are liked1 they make a nice substitute for bread-crumbs4 ,take some mashed potatoes1 add to them a spoonful of cream or gravy1 and proceed as with bread-crumbs4 ,serve gravy made of ,nelson's ,extract of ,meat with this dish4 ,,scotch ,,woodcock4 ,melt a small piece of butter the size of a nut in a stewpan1 break into it two eggs1 with a spoonful of milk or gravy1 and pepper and salt1 stir round quickly until the eggs begin to thicken1 keep the yolks whole as long as you can4 ,when finished1 pour on to a buttered toast1 to which has been added a little essence of anchovy or anchovy paste1 and serve4 ,,mushrooms ,,with ,,cream ,,sauce4 ,dissolve two ounces of butter in a stewpan1 mix in the yolks of two eggs lightly beaten1 the juice of a lemon1 and a pinch of pepper and salt1 stir this over the fire until thickened4 ,have ready half-a-pint of plain butter sauce1 and mix all gradually together1 with a small tin of champignons1 or about the same quantity of fresh mushrooms chopped and stewed gently for ten minutes in a little broth or milk4 ,stir them with the liquor in which they have stewed into the sauce1 and let them stand for a few minutes1 then spread the mixture on to neat slices of toasted bread4 ,the sauce must be a good thickness1 so that it will not run off the toast1 and care must be taken in the first process not to oil the butter or make the sauce lumpy4 ,,to ,,boil ,,rice 7,a ,,black ,,man',s ,,recipe74 ,as rice is so often badly cooked1 we make no apology for giving the black man's celebrated recipe4 ,although he does not recommend a little salt in the water1 we think that a small quantity should always be used1 even when the rice has to be served as a sweet dish4 ,wash him well1 much wash in cold water1 rice flour1 make him stick4 ,water boil all ready1 very fast4 ,shove him in2 rice can't burn1 water shake him too much4 ,boil quarter of an hour or little more4 ,rub one rice in thumb and finger2 if all rub away him quite done4 ,put rice in colander1 hot water run away4 ,pour cup of cold water on him1 put back in saucepan1 keep him covered near the fire1 then rice all ready4 ,eat him up4 ,,to ,,mince ,,vegetables4 ,peel the onion or turnip1 put it on the board1 cut it first one way in slices1 not quite through1 lest it should fall to pieces1 then cut it in slices the other way1 which will produce long cubes4 ,finally turn the onion on its side and cut through1 when it will fall into dice-like pieces4 ,the inconvenience and sometimes positive pain caused to the eyes by mincing or chopping the onions on a board is thus obviated1 and a large quantity can be quickly prepared in the above way4 ,,hints ,,on ,,housekeeping4 999999 ,how many people are crying1 ,how can we save8 ,where can we retrench8 ,shall the lot fall on the house-furnishing1 or the garden1 or the toilet1 or the breakfast or the dinner table8 ,shall we do with one servant less1 move into a cheaper neighbourhood1 or into a smaller house8 ,no1 we cannot make any such great changes in our way of life4 ,there are the boys and girls growing up2 we must keep up appearances for their sakes4 ,we remember the old proverb that1 'however bad it may be to be poor1 it is much worse to look poor4' ,yet1 although1 for many reasons1 it is often most difficult to retrench on a large scale1 there are people who find it easier1 for instance1 to put down the carriage than to see that the small outgoings of housekeeping are more duly regulated4 ,it is seldom1 indeed1 that a wife can assist her husband save by lightening his expenses by her prudence and economy4 ,too many husbands1 nowadays1 can vouch for the truth of the old saying1 ,a woman can throw out with a spoon faster than a man can throw in with a shovel4 ,the prosperity of a middle-class home depends very much on what is saved1 and the reason that this branch of a woman's business is so neglected is that it is very difficult and very troublesome4 ,take care of your pence and the pounds will take care of themselves1 is a maxim that was much in use when we were young4 ,nowadays it is more fashionable to speak of this kind of thing as penny wise and pound foolish4 ,looking to the outgoings of pence is voted slow work1 and it is thought fine to show a languid indifference to small savings4 ,such a fuss over a pennyworth of this or that1 it's not worth while4 ,yes1 but it is not that particular pennyworth which is alone in question1 there is the principle involved--the great principle of thrift--which must underlie all good government4 ,the heads of households little think of what evils they perpetuate when they shut their eyes to wasteful practices1 because it is easier to bear the cost than to prevent waste4 ,the young servant trained under one careless how she uses1 or rather misuses1 that which is entrusted to her1 carries in her turn the wasteful habits she has learned into another household1 and trains others in a contempt for thrifty ways1 until the knowledge of how to do things at once well and economically is entirely lost4 ,we often hear it urged that it is bad for the mind of a lady to be harassed by the petty details of small savings1 and that if she can afford to let things go easily she should not be so harassed4 ,but under no circumstances must any mistress of a household permit habitual waste in such matters4 ,when the establishment is so large as to be to a great extent removed from the immediate supervision of the mistress1 all she can do is to keep a careful watch over every item of expenditure1 and by every means in her power to let her servants feel that it is to their interest as well as to her own to keep within due bounds4 ,a good cook is always a good manager4 ,she makes many a meal of what an inferior cook would waste4 ,the housekeeper should therefore insist on having good cooking at a reasonable cost1 and never keep a cook who does not make the most of everything4 ,in a large household a mistress cannot look after the sifting of cinders1 but she can check her coal bills1 and by observation find out in what department the waste is going on4 ,it may not be possible to pay periodical visits to the gas-meter to see if the tap is turned on to the full when such force is not necessary1 but she can from quarter to quarter compare notes1 or have fixed1 where it is easy for her to get at it1 one of the gas-regulators now in use4 ,and thus1 by the exercise of judicious control and supervision1 the guiding mind of the mistress will make itself felt in every department of the household without any undue worry to herself4 ,the mistress of a small household who has things more under her immediate control1 and whose income1 no less than her sense of moral obligation1 obliges her to look carefully after the outgoings1 need not be told what a trial it is to be constantly on the watch to prevent waste4 ,probably she is compelled to leave a certain quantity of stores for general use2 indeed1 we doubt very much if there is anything saved by the daily giving out of ounces and spoonfuls of groceries1 for if a servant is disposed to be wasteful1 she will be equally so with the small as the larger quantity4 ,what perpetual worry is caused by seeing how soap is left in the water until it is so soft as to have lost half its value6 ,how many pence go in most households in that way every week1 we wonder6 ,the scrubbing-brush also is left in water with the soap4 ,a fairly good brush costs at least two shillings1 and as one so treated only lasts half the proper time you may safely calculate that a shilling is soon wasted in that way4 ,brushes of all sorts are1 as a rule1 most carelessly used1 and left about anyhow instead of being hung up4 ,how much loss there is in a year in the careless use of knives and plate6 ,whenever possible both of these get into the hands of the cook4 ,her own tools from neglect or misuse have become blunt or worse1 and she takes the best blade and the plated or silver spoon whenever she has a chance4 ,the plate gets thrown in a heap into an earthenware bowl to be bruised and scratched4 ,the knives are either put insufficiently wiped through the cleaner1 which is thus spoiled and made fit rather to dirty than clean knives1 or they are left lying in hot water to have the handles loosened and discoloured4 ,probably jars1 tin boxes1 and canisters are provided in sufficient quantity to put away and keep stores properly4 ,but for all that1 as it would seem in a most ingenious manner1 loss and waste are contrived4 ,raw sugar is kept in the paper until it rots through it4 ,macaroni1 rice1 and such things are left a prey to mice or insects4 ,the vinegar and sauce bottles stand without the corks4 ,delicate things1 which soon lose their fine aroma1 as tea1 coffee1 and spices1 are kept in uncovered canisters3 the lid is first left off1 then mislaid4 ,the treacle jar stands open for stray fingers and flies to disport themselves therein4 ,capers are put away uncovered with vinegar1 and when next wanted are found to be mouldy4 ,perhaps the juice of a lemon has been used2 the peel1 instead of being preserved1 is thrown away1 or left lying about till valueless4 ,herbs1 which should have been at once dried and sifted1 are hid away in some corner to become flavourless and dirty1 and so on with every kind of store and provision4 ,it is impossible to calculate how many pennies are lost daily1 in a large number of houses1 by the absolute waste of pieces of bread left to mould or thrown out because trouble to utilise them cannot be taken4 ,whoever thinks anything of the small quantities of good beer left in the jug2 it is so much easier to throw it away than put it in a bottle8 ,or who will be at the trouble of boiling up that drop of milk1 which1 nevertheless1 cost a penny1 and would make1 or help to make1 a small pudding for the next day8 ,then1 again1 how many bits of fat and suet are lost because it is too much trouble to melt down the first1 and preserve the other by very simple and effectual means8 ,butter in summer is allowed to remain melting in the paper in which it is sent in1 or perhaps it is put on a plate1 to which some pennyworths of the costly stuff will stick and be lost4 ,one would think it would be as easy at once to put it into cold salted water1 if better means of cooling could not be used4 ,if we pause here1 it is not because we have exhausted the list of things most woefully wasted1 mainly from want of thought1 but because we have not space to enumerate more of them4 ,we can only add that the importance of small household savings cannot well be overrated1 both because of the principle involved and because of the substantial sum they represent together4 ,there is no need in any household for even a penny a day to be wasted2 and yet if we look closely into things1 how much money value is lost daily in some one or other of the ways we have mentioned4 ,in the course of the year1 the daily pennies mount up to many pounds1 and we are sure that it is much safer once in a way lavishly to spend the shillings than to be habitually careless of the outgoings of the pence4 ,although it is not necessary that the mistress of a household who can afford to keep servants should herself do the cooking1 or spend much time in her kitchen1 it is absolutely necessary that she should understand the best methods1 and know how everything should be done4 ,many people will say that it is unbecoming for women to be gourmands2 we agree with them1 and that it is equally unbecoming for men to be so4 ,but to be a gourmet is another thing2 and we ought not to lose sight of the fact that food eaten with real enjoyment and the satisfaction which accompanies a well-prepared meal1 is greatly enhanced in value4 ,professor ,c4 ,voit has clearly pointed out1 in his experiments and researches into diet1 the great value of palatable food as nourishment1 and how indispensable is a certain variety in our meals4 ,we think1 he says1 we are only tickling the palate1 and that it is nothing to the stomach and digestive organs whether food is agreeable to the palate or not1 since they will digest it1 if it is digestible at all4 ,but it is not so indifferent after all1 for the nerves of the tongue are connected with other nerves and with nerve-centres1 so that the pleasure of the palate1 or some pleasure1 at any rate1 even if it is only imagination1 which can only originate in the central organ--the brain--often has an active effect on other organs4 ,this is a matter of daily experience4 ,without the secretion of gastric juice the assimilation of nourishment would be impossible4 ,if1 therefore1 some provocatives induce and increase certain sensations and useful processes1 they are of essential value to health1 and it is no bad economy to spend something on them4 ,it is surely somewhat singular that ,englishwomen1 who have excelled in almost every other craft1 should be remarkable for their want of skill in cookery4 ,they have not been dismayed by any difficulties in literature1 art1 or science1 and yet how few are there among us who can make a dish of porridge like a ,scotchwoman1 or an omelette like a ,frenchwoman6 ,the fact would seem to be1 that educated women having disdained to occupy themselves either theoretically or practically with cookery1 those whose legitimate business it has been have become indifferent also4 ,the whole aim of the modern ,british cook seems to be to save herself trouble1 and she will give as much time and thought to finding out ways of doing things in a slovenly manner as would go to doing them properly4 ,no doubt cooks have often so much work of other kinds to do that they cannot give the necessary time to cooking4 ,in a case of this kind1 the mistress should herself give such help as she can1 and bring up her daughters to help in the kitchen4 ,people in middle-class life often expect the cook to do all the kitchen work1 and frequently some of the house work4 ,of course1 in small families1 this is quite possible to be done1 and it is always best for servants1 as for other people1 to be fully employed4 ,but in large families it is impossible the cooking can be properly done1 when the cook is harassed by so many other occupations4 ,thus1 because it takes less time and attention than cooking smaller dishes1 huge pieces of meat are roasted or boiled daily1 and the leg-of-mutton style of dietary is perpetuated--declared to be the most economical1 and1 in short1 the best for all the world4 ,probably it is because bread and butter can be bought ready made1 and involve no trouble1 that they are held to be the chief necessaries of life in every ,english household4 ,some children almost live1 if they do not thrive1 on bread and butter4 ,thoughtless housekeepers think they have done their duty when they have seen that a sufficient supply of these articles has been sent in from the shops4 ,when we insist that everyone should have home-baked bread1 at once we shall be met with the penny-wise suggestion that home-baked bread costs more than baker's1 because1 being so nice1 people eat more of it4 ,good bread1 we need not say1 is far more nourishing than that which is made from inferior materials or adulterated even with non-injurious substances for wheaten flour4 ,then all the other difficulties come to the fore3 cook spoils the bakings1 the oven is not suitable1 and so on4 ,to all these we answer3 ,a good housekeeper1 one who looks beyond the sum total of her weekly bills1 who thinks no trouble too great to provide such food as will maintain the health of her family1 will have home-baked bread4 ,there are other points in domestic management which do not receive the attention they deserve4 ,of these we may cite the use of labour-saving machines and of gas for cooking4 ,how often do we hear it said3 ,i always have such and such a thing done in that way1 because it was my mother's way6 ,this may be very nice and very natural1 but it is nevertheless a sentimental reason4 ,what should we think of a person who insisted on riding pillion1 because her mother rode pillion8 ,yet1 this really is pretty much the same thing as we see every day1 when ladies are so wedded to old ways that they persist in employing the rough-and-ready implements of domestic use1 the pattern whereof has been handed down from the ,ark1 instead of modern and scientific inventions which save both time and trouble4 ,in no other department of the national life have the people been so slow to adopt simple machinery as in that of the household4 ,it is alleged1 in the first place1 that labour-saving machines are expensive2 in the next place1 that servants do not understand them1 and that they are always getting out of order4 ,as to the first objection1 we would say that as these machines--we speak only1 of course1 of really good machines--are made1 not only with the object of saving labour1 but material1 the original cost of them is in a short time repaid4 ,as regards the second objection1 it seems incomprehensible that servants should not use with care and thoughtfulness machines1 which not only save time and trouble1 but greatly help in making their work perfect4 ,there is no doubt that by the more general adoption of machinery household work would be much lightened1 and that if there were a demand for it1 enterprise would be much stimulated1 and many more useful helps would be produced4 ,as it is1 manufacturers hesitate to bring out new inventions at a great expense1 when there is a doubt of securing the appreciation of the public4 ,only the other day we were inquiring for a little machine we had seen years ago1 and were told by the maker that1 like many other useful things1 it had been shelved by the public1 and ultimately lost4 ,let us take the case of making bread at home4 ,by the use of a little simple dough-mixing machine1 supplied by ,kent1 #aii1 ,high ,holborn1 the operation is easy1 quick1 cleanly1 and certain4 ,we have had one of these in use for more than ten years1 and during that time have never had a bad batch of bread4 ,not only in this machine do we make ten to eleven pounds of dough in five minutes1 but the kneading is most perfectly done1 and there is the great advantage of securing perfect cleanliness1 the hands not being used at all in the process4 ,yet we do not suppose that any number of the people who have admired the bread have set up the machine4 ,it cannot be the cost of the machine1 as it is inconsiderable1 which prevents its more general use1 since in households where expense is not an object the primitive process is still in vogue4 ,many people imagine that washing machines are only needed in large families where all the washing is got up at home4 ,but1 if ever so small or only an occasional wash is done1 there is no exaggerating the comfort and advantage of a machine which washes1 wrings1 and mangles4 ,so far from injuring linen1 machines of the best kind wear it far less than rough hand labour1 and with reasonable care it will be found that delicate fabrics are not split in the wringing by a good machine1 as they so frequently are by the hand4 ,then there is the case of the knife-cleaning machine4 ,there are families who1 instead of using one1 employ a boy to ruin their knives by rubbing them on a board with ,bath brick4 ,they do so1 they will tell you1 because machines wear out the knives4 ,the slightest acquaintance with the mechanism of a good knife-cleaning machine should suffice to show that the brushes cannot wear out the knives1 whereas the action of the board and brick is the most destructive that can be imagined4 ,the objection of undue wear being disposed of1 we are told that the machines soon get out of order1 and are a constant expense4 ,of course1 with careless usage anything will come to grief1 but the fact remains that ,kent1 the leading manufacturer of knife-cleaners1 has published a certificate from a lady who has had in constant use1 for thirty years1 one of his machines1 which during that time has required no repairs4 ,as to knives1 we know of some which have been cleaned daily for twenty-five years in a machine1 and are very little the worse for wear4 ,dressmakers tell us that1 but for the sewing machine1 an elaborate style of trimming ladies' dresses would be impossible4 ,we know that many inexpensive delicacies1 which it is not practicable to have now because of the time and trouble they require1 could easily be managed by the use of little articles of domestic machinery4 ,for instance1 take potted meat4 ,there is the excellent ,combination ,mincer1 also ,kent's1 by which this is rapidly and perfectly done1 and which enables cooks to use up many scraps of material in a most acceptable way1 and without the labour of the pestle and mortar4 ,this machine1 however1 is but little known4 ,it costs but a sovereign1 is useful for all mincing purposes1 and makes the best sausages in the world4 ,to make sausages properly1 a machine must have an adjustment of the cutters by which the sinews of the meat and bits of skin are retained on them1 as nothing is so unpleasant as to find these when eating the sausages4 ,thus it will be seen how necessary it is1 in setting up machinery which should last a lifetime1 to have the best inventions in the market4 ,not very long ago1 a friend asked our opinion on the merits of the different makers of knife-cleaning machines4 ,we explained to her the mechanism of the best of them1 pointed out the superior workmanship1 and that she should not grudge the money to have one which would do its work properly and be durable4 ,probably under the impression that in the multitude of counsellors there is wisdom1 our friend made further inquiries1 and ended by buying a much-advertised machine which1 she was assured1 was better and cheaper than that of ,kent1 the original patentee4 ,when she had the machine home1 and calculated1 together with the cost of carriage1 her own expenses in going to ,london to choose it1 she found that she had saved exactly eighteenpence1 and then that her bargain would not clean the knives6 ,the prejudices which for a long time existed against cooking by gas have gradually cleared away now that improved stoves have been introduced1 and the public have experience of its many advantages4 ,there are yet some difficulties to be met in bringing gas into more general use1 one of which1 the high price charged for it1 is beyond the control of the housekeeper1 and another1 that of teaching servants to be economical and careful in its use4 ,when this last can be overcome1 even with the first named drawback1 gas will not be found more expensive than coal4 ,the cost of wood1 of sweeping the chimney1 and the extra wear and tear occasioned by the soot1 smoke1 and dust of a coal fire1 must be calculated in addition to the fuel itself4 ,it will be seen1 when we say that the entire cooking for a small family having late dinners1 bread baked1 and much water heated1 is done for something under #b pounds a quarter1 that gas as a fuel is not so great an extravagance after all4 ,the stove used has the oven lined with a non-conducting substance1 which has the advantage of keeping the heat within instead of sending it into the kitchen1 as stoves made only of iron plates are apt to do4 ,we have but space to add that the benefit to health1 the cleanliness1 the saving of time1 labour1 and temper1 to say nothing of the superiority of cooking done by gas in such a stove as has been described1 can only be fully appreciated by those who1 like the writer1 have had twenty years' experience of all these advantages4 ,,new ,,zealand ,,frozen ,,mutton4 999999 ,the high price at which meat has stood for some years has made it necessary for the working classes to restrict themselves to a scanty allowance of animal food1 and this often of poor quality4 ,the difficulty of providing joints of meat for their families has1 indeed1 also been felt severely by people who are comparatively well-to-do4 ,under these circumstances capitalists have thought it worth a considerable investment of money to discover some means of bringing the cheap and magnificent supplies of ,new ,zealand into the ,english market4 ,after many failures1 success has at length crowned the enterprise1 and nothing can exceed the perfection in which ,new ,zealand mutton is now placed on the ,english market4 ,it is universally admitted that the meat1 both as respects its nutritive value and its flavour1 is unsurpassed1 while the price is very moderate4 ,the same remarks apply to ,new ,zealand lamb4 ,it commences to arrive in ,january1 and is in the height of its season when our ,english lamb is a luxury which can only be enjoyed by the few4 ,nelson ,brothers1 ,limited1 stand foremost among the importers of this invaluable food supply4 ,the mutton and lamb selected by them is of the highest quality1 and their system of refrigeration is perfect4 ,in summer these ,new ,zealand meats have a great advantage over the home supply1 as although in keeping they may lose colour1 they remain good and sweet much longer than ,english-killed meat4 ,the ,company have large refrigerating stores under ,cannon ,street ,station capable of holding some #gj1jjj sheep1 and have recently erected stores of treble that capacity at ,nelson's ,wharf1 ,commercial ,road1 ,lambeth1 wherein the latest improvements both as regards construction and refrigerating machinery have been adopted1 in order to facilitate the development of the frozen meat trade4 ,,nelson ,,brothers have also ,branch ,offices at-- #ae;a1 ,,richmond ,,street1 ,,liverpool4 ,,lease ,,lane1 ,,birmingham4 ,,lawns ,,lane1 ,,leeds4 ,,the ,,abattoirs1 ,,manchester4 ,,baltic ,,chambers1 ,,newcastle-,,on-,,tyne4 ,,tresillian ,,terrace1 ,,cardiff4 ,if any of our readers are anxious to try the meat1 and are unable to procure it1 a postcard to the ,head ,office1 #ae1 ,dowgate ,hill1 ,london1 ,e4,c41 or to any of the ,branch ,offices1 will at once put them in the way of carrying out their desire4 ,as it occasionally happens that from want of some little precaution ,new ,zealand meat does not come to table in its best condition1 we offer the following hints for the treatment of it3 ,frozen mutton1 like that which is freshly killed1 requires to be hung a certain time--this is most essential to remember1 otherwise the meat eats hard and tough--and it is important to observe1 both when hanging and roasting1 that it is so placed that the juice shall not run out of the cut end4 ,hind-quarters1 haunches1 and legs should be hung with the knuckle end downwards2 loins and saddles by the flaps1 thus giving them a horizontal position4 ,the meat in winter should be kept in the kitchen some time before cooking1 and after being exposed for a few minutes to a rapid heat in order to seal up and keep the gravy in the joint1 it should be cooked rather slowly1 thus taking a little more time than is usually given to ,english meat4 ,,index4 999999 ,,page ,,albumen1 #aj ,,beef ,,tea1 #ab as a solid1 #ae ,,beverages1 #ic ,badminton ,cup1 #id ,champagne ,cup1 #id ,cherry ,cup1 #id ,cider ,cup1 #id ,citric ,acid1 #ig ,claret ,cup1 #ic ,ginger1 an ,extract of1 for family use1 #ie ,gingerade1 #ie ,lemon1 ,essence of1 #ig ,syrup1 #if ,lemonade1 #id 7a new recipe71 #ie ,milk1 #if ,port ,wine1 ,mulled1 #id ,,blanc-,,mange1 #gi ,,cakes1 #he ,almond ,paste1 #ib ,chocolate1 #ij ,cocoa-nut1 #hi ,rock1 #ij ,macaroons1 #hi ,pound1 #hg ,plain1 #hg ,savoy ,sponge1 #hh ,lemon1 #hh ,sugar ,icing1 #ij ,,citric ,,acid1 #i ,,creams1 #gd ,apricot1 #gf ,champagne1 #hc ,charlotte ,russe1 #gi ,cheese and ,macaroni1 #ha ,cherry1 #hj ,chocolate1 #hb ,coffee1 #ha ,fig1 #hc ,fruit1 #gh ,italian1 #ha ,lemon1 #ge ,imitation1 #gf ,mandarin1 #gh ,orange1 #gf ,mousse1 #hc ,oranges1 ,chartreuse of1 #hb ,palace1 #gg ,pineapple1 #gg ,strawberry1 #ge ,trifle1 #hd ,syllabub1 ,solid1 #gi ,velvet1 #hj ,whipped1 #hd ,,essences-- ,almonds1 #i ,lemon1 #i ,vanilla1 #i ,,extract ,,of ,,meat1 #aj ,,fish1 ,,little ,,dishes ,,of1 #bb ,cod ,cutlets1 #bf ,eels1 ,collared1 #cj ,fish1 ,galantine of1 #bh ,herrings1 ,fried1 #bg ,rolled1 #bg ,sole1 ,filleted1 #bd ,fillets of1 en ,aspic1 #bi ,fried1 #be ,sautes1 #be with ,lobster1 #be ,fried1 #bc ,whiting1 ,baked1 #bf ,,flummery1 ,,dutch1 #gb ,,gelatine1 #ac ,how to use1 #fd ,,housekeeping1 ,,hints ,,on1 #aje ,,jellies1 ,,nelson',s ,,bottled-- ,calf's ,foot1 #h ,cherry1 #h ,lemon1 #h ,orange1 #h ,port1 #h ,sherry1 #h ,,jellies1 ,,tablet1 #h ,,jelly-,,making1 ,,on1 #fa ,jelly1 ,apple1 #fi ,aspic1 #gb ,brilliant1 #fe ,claret1 #fg ,cocoa1 #fh ,coffee1 #fh ,economical1 #fe ,orange ,fruit1 #fi ,oranges filled with1 #fi ,ribbon1 #ff ,strengthening1 #ga with ,fruit1 #ff ,jelly-bag1 how to make a1 #gc ,,jelly-,,jubes1 #aj ,,lemon ,,sponge1 #i1 #gj ,,lozenges-- ,gelatine1 #i ,licorice1 #aj ,,macaroni1 ,,etc41 #ih ,canapes au ,parmesan1 #aja ,cheese1 ,boiled1 #aja ,eggs1 ,scalloped1 #ajb ,macaroni ,cheese1 #ii ,stewed1 #ajj ,sweet1 #ajj with ,bacon1 #ii ,cheese1 #ih ,onions1 #ajj ,tomatoes1 #ajj ,mushrooms with ,cream ,sauce1 #ajc ,rice1 to ,boil 7a black man's recipe71 #ajc ,rice with ,parmesan ,cheese1 #aja ,scotch ,woodcock1 #ajb ,vegetables1 to ,mince1 #ajd ,,meat1 ,,little ,,dishes ,,of1 #ca ,brain ,fritters1 #ce ,chicken1 ,brown ,fricassee of1 #db ,chicken ,saute1 #dc in ,aspic ,jelly1 #cf ,croquettes1 #dd ,curry1 ,dry1 #dd ,kidneys1 ,broiled1 #ci ,sautes1 #cg with ,mushrooms1 #ch with ,piccalilli1 #ci ,lamb's ,fry1 #dj ,sweetbreads1 #da ,marrow ,toast1 #ce ,meat ,cakes a l',italienne1 #de ,mutton1 ,cold1 ,potted1 #cc ,collops1 #cc ,cutlets1 #ca ,pies1 #cd ,roulades of1 #cb ,saute1 #cc ,ox ,brain1 #cd ,pork ,pie1 ,raised1 #df ,potato ,hash1 #dc ,sausages1 ,pork1 #dg ,veal a la ,casserole1 #da ,veal and ,ham ,pie1 #dg ,veal ,cutlets in ,white ,sauce1 #cg ,,mutton1 ,,new ,,zealand ,,frozen1 #aai ,,puddings1 #ej ,apple ,fool1 #ei ,meringue1 #fj ,baden-,baden1 #hj ,brandy ,sauce1 #ec ,cabinet1 #ec ,capital1 ,the1 #eg ,cheesecake1 ,welsh1 #eh ,chocolate1 #ef ,cocoa-nut1 #ef ,compote of ,apples with ,fried ,bread1 #ei ,compote of ,prunes1 #fj ,custard1 #ej ,duchess of ,fife's1 #eh ,fritters1 ,italian1 #eh ,jubilee1 #ee ,natal1 #ee ,omelet1 ,friar's1 #eh ,souffle1 #eb ,pears1 ,stewed1 with ,rice1 #fj ,queen's1 #ef ,raspberry and ,currant1 #eg ,souffle1 #ea ,sponge ,souffle1 #ec ,vanilla ,rusk1 #ed ,warwickshire1 #ed ,,soups1 #aa1 #ad ,artichoke1 ,brown1 #ai ,beef and ,onion1 #ad ,beef1 ,lentil1 and ,vegetable1 #ae ,beef1 ,pea1 and ,vegetable1 #ae ,glaze1 #ba ,gravy1 #ba ,hare1 #ag ,julienne1 #af ,mulligatawny1 #ah ,nelson's1 #ad ,thin1 #ah ,rabbit1 ,brown2 ,clear1 #ag ,turtle1 #ai ,mock1 #ba ,vermicelli1 ,clear1 #af ,,tinned ,,meats1 #ab ,illustration3 ,,trade ,,mark4 999999 ,,charles ,,dickens ,,and ,,evans1 ,,crystal ,,palace ,,press4 ,illustration3 ,by ,royal ,letters ,patent4 ,for ,first ,class ,jellies 999999 ,,nelson',s ,,opaque ,,gelatine ,,should ,,always ,,be ,,used4 ,see ,recipe1 ,page #fe4 999999 ,,nelson',s ,,tablet ,,jellies4 ,orange1 ,lemon1 ,calf's ,foot1 ,cherry1 ,raspberry1 ,vanilla1 ,apricot1 ,pear1 ,apple1 ,black ,currant1 ,pine ,apple1 ,noyeau1 etc4 ,quarts1 #i;d42 ,pints1 #f;d42 ,half-,pints1 #c;d4 999999 ,,wine ,,tablet ,,jellies4 ,port1 ,sherry1 ,orange4 ,pints only1 #i;d4 ,these new ,jellies are perfectly pure and wholesome1 and the flavours excellent1 while their exceeding cheapness brings them within the reach of all classes4 999999 ,g4 ,,nelson1 ,,dale1 ,,co41 ,ltd41 #ad1 ,dowgate ,hill1 ,london4 ,illustration3 ,by ,royal ,letters ,patent4 999999 ,,nelson',s ,,soups4 ,these ,soups are already thoroughly cooked and seasoned1 and can be prepared for the table in a few minutes4 999999 ,,beef ,,and ,,carrots4 ,,beef ,,and ,,celery4 ,,beef ,,and ,,onions4 ,,mulligatawny4 ,in ,pint ,packets1 #f;d4 each4 999999 ,,beef1 ,,peas1 ,,and ,,vegetables4 ,,beef1 ,,lentils1 ,,and ,,vegetables4 ,in ,quart ,packets1 #f;d4 each4 999999 ,penny ,packets of ,soup for charitable purposes4 999999 ,,nelson',s ,,extract ,,of ,,meat1 ,,for ,,making ,,and ,,improving ,,soups1 ,,gravies1 ,,beef-,,tea1 etc41 etc4 999999 ,in ,ounce ,packets1 #d;d4 each1 and #a lb4 ,tins1 #es4 each4 ,,note4 ,one packet is sufficient for a ,pint of ,strong ,soup4 999999 ,g4 ,,nelson1 ,,dale1 ,,co41 ,ltd41 #ad1 ,dowgate ,hill1 ,london4 ,illustration3 ,by ,royal ,letters ,patent4 ,,notice4 999999 ,on ,,receipt of ,,postal ,,order for #b_/f ,a ,,box ,,containing ,,samples ,,of ,,nelson',s ,,specialities ,,and ,a ,,copy ,,of ,,nelson',s ,,home ,,comforts1 ,will be sent1 ,,carriage ,,paid1 to any address in the ,united ,kingdom1 by ,g4 ,,nelson1 ,,dale1 ,,co41 ,,limited1 #ad1 ,dowgate ,hill1 ,london1 ,e4,c4 999999 ,may also be obtained through any ,grocer at the same price4 999999 ,n4,b4--,a ,copy of ,home ,comforts will be sent1 gratis1 on receipt of ,penny ,postage ,stamp4 999999 ,g4 ,,nelson1 ,,dale1 ,,co1 ,ltd41 #ad1 ,dowgate ,hill1 ,london4 ,transcriber's ,note3 ,minor punctuation errors have been corrected without note4 ,the title page1 originally following three pages of advertisements1 has been moved to the beginning of the book4 ,the following corrections and changes were also made3 99p4 #ab3 fibrine to fibrin 7the fibrin of the meat7 99p4 #ag3 entree italicized to match other instances 99p4 #cc3 liitle to little 7,season with a little pepper7 99p4 #abb1 ,index3 em-dash added to end of ,,jellies1 ,,nelson',s ,,bottled to match similar entries ,inconsistencies in hyphenation 7e4g4 sugar-syrup vs4 sugar syrup1 overnight vs4 over-night7 and variant spellings 7e4g4 omelette vs4 omelet7 have not been corrected4 ,for the ,,ascii version1 the degree symbol was changed to deg4 and the pound sign 7preceding the digit7 has been changed to the word pounds 7succeeding the digit74 ,also1 acute accents were removed from the following words3 entree7s71 ,souffle1 ,,souffle1 fricassee1 ,fricassee1 ,,fricassee1 puree1 saute7s71 ,saute7s71 ,,saute7,s71 ,cafe1 canapes1 ,canapes1 ,,canapes1 fecule1 glace1 rechauffe1 and grave accents removed from the words a and ,a 7e4g4 a l',italienne1 ,a ,,la ,,casserole74 ,circumflexes in the word ,compote were also removed4