,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,,mrs4 ,,beeton',s ,,dictionary ,,of ,,every-,,day ,,cookery4 ,,the 8,,all ,,about ,,it0 ,,books ,,mrs4 ,,beeton',s ,,dictionary ,,of ,,every-,,day ,,cookery4 ,illustration ,,london3 ,,ward1 ,,lock1 ,,and ,,tyler1 ,,warwick ,,house1 ,,paternoster ,,row4 ,,london3 ,,savill1 ,,edwards ,,and ,,co41 ,,printers4 ,,chandos ,,street1 ,,covent ,,garden4 ,,preface4 ,the reasons for the publication of this ,volume--the ,first of a ,series of ,practical ,manuals which were to be called the 8,all ,about ,it0 ,books--were thus explained in a ,prospectus issued a few months ago1 and approved by the late ,mrs4 ,s4 ,o4 ,,beeton3-- ,,many wishes have been expressed to the ,authoress of the 8,book of ,household ,management0 that a volume of ,recipes in ,cookery should be written which could be sold at a price somewhere between the seven-and-sixpenny 8,household ,management0 and the ,shilling ,cookery ,book4 ,accordingly ,mrs4 ,,beeton has prepared a ,collection of ,recipes1 and of other ,practical ,information concerning the ,dressing and ,serving of ,family ,fare1 which1 when completed1 will be published1 in serviceable binding1 at the price of ,three ,shillings and ,sixpence4 ,as ,mistress1 ,cook1 and ,critic have declared that the details in ,mrs4 ,,beeton',s larger work are so easy to understand1 the ,authoress has followed1 in every ,recipe printed in the present ,dictionary1 the same simple plan she originally used4 ,regarding1 however1 the arrangement of the ,recipes1 the ,authoress has chosen the ,dictionary form1 believing an alphabetical arrangement to be the best for a book that is being constantly referred to4 ,by the adoption of a very intelligible system1 all cross reference1 and that very disagreeable parenthesis 7,see ,so-and-so7 is avoided1 except in a very few instances4 ,where any warning as to what should not be done is likely to be needed1 it is given1 as well as advice as to what ought to be done4 ,no pains have been thought too great to make little things clearly understood4 ,trifles constitute perfection4 ,it is just the knowledge or ignorance of little things that usually makes the difference between the success of the careful and experienced housewife or servant1 and the failure of her who is careless and inexperienced4 ,mrs4 ,,beeton has brought to her new offering to the ,public a most anxious care to describe plainly and fully all the more difficult and recondite portions of ,cookery1 whilst the smallest items have not been 8unconsidered trifles10 but each ,recipe and preparation have claimed minute attention4 ,,the ,,dictionary ,,of ,,cookery4 ,,almond ,,cake4 ,ingredients4-- lb4 of sweet almonds1 #a oz4 of bitter almonds1 #f eggs1 #h tablespoonfuls of sifted sugar1 #e tablespoonfuls of fine flour1 the grated rind of #a lemon1 #c oz4 of butter4 ,mode4--,blanch and pound the almonds to a paste2 separate the whites from the yolks of the eggs2 beat the latter1 and add them to the almonds4 ,stir in the sugar1 flour1 and lemon-rind2 add the butter1 which should be beaten to a cream2 and1 when all these ingredients are well mixed1 put in the whites of the eggs1 which should be whisked to a stiff froth4 ,butter a cake-mould1 put in the mixture1 and bake in a good oven from #a to #a hour4 ,time4--#a to #a hour4 ,average cost1 #bs4 #f;d4 ,seasonable at any time4 ,,almond ,,cheesecakes4 ,ingredients4-- lb4 of sweet almonds1 #d bitter ones1 #c eggs1 #b oz4 of butter1 the rind of lemon1 #a tablespoonful of lemon-juice1 #c oz4 of sugar4 ,mode4--,blanch and pound the almonds smoothly in a mortar1 with a little rose or spring water2 stir in the eggs1 which should be well beaten1 and the butter1 which should be warmed2 add the grated lemon-peel and juice1 sweeten1 and stir well until the whole is thoroughly mixed4 ,line some patty-pans with puff-paste1 put in the mixture1 and bake for #bj minutes1 or rather less1 in a quick oven4 ,time4--#bj minutes1 or rather less4 ,average cost1 #aj;d4 ,sufficient for about #ab cheesecakes4 ,,almond ,,paste1 for ,second-,course ,dishes4 ,ingredients4--#a lb4 of sweet almonds1 #f bitter ones1 #a lb4 of very finely-sifted sugar1 the whites of #b eggs4 ,mode4--,blanch the almonds1 and dry them thoroughly2 put them into a mortar1 and pound them well1 wetting them gradually with the whites of #b eggs4 ,when well pounded1 put them into a small preserving-pan1 add the sugar1 and place the pan on a small but clear fire 7a hot plate is better72 keep stirring until the paste is dry1 then take it out of the pan1 put it between two dishes1 and1 when cold1 make it into any shape that fancy may dictate4 ,time4-- hour4 ,average cost1 #bs4 #h;d4 for the above quantity4 ,sufficient for #c small dishes of pastry4 ,seasonable at any time4 ,,almond ,,pudding1 ,baked 7very rich74 ,ingredients4-- lb4 of almonds1 #d bitter ditto1 #a glass of sherry1 #d eggs1 the rind and juice of lemon1 #c oz4 of butter1 #a pint of cream1 #b tablespoonfuls of sugar4 ,mode4--,blanch and pound the almonds to a smooth paste with the water2 mix these with the butter1 which should be melted2 beat up the eggs1 grate the lemon-rind1 and strain the juice2 add these1 with the cream1 sugar1 and wine1 to the other ingredients1 and stir them well together4 ,when well mixed1 put it into a pie-dish lined with puff-paste1 and bake for hour4 ,to make this pudding more economically1 substitute milk for the cream2 but then add rather more than #a oz4 of finely-grated bread4 ,time4-- to hour4 ,average cost1 #cs41 with cream at #as4 #f;d4 per pint4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,almond ,,puddings1 ,small4 ,ingredients4-- lb4 of sweet almonds1 #f bitter ones1 lb4 of butter1 #d eggs1 #b tablespoonfuls of sifted sugar1 #b tablespoonfuls of cream1 #a tablespoonful of brandy4 ,mode4--,blanch and pound the almonds to a smooth paste with a spoonful of water2 warm the butter1 mix the almonds with this1 and add the other ingredients1 leaving out the whites of #b eggs1 and be particular that these are well beaten4 ,mix well1 butter some cups1 half fill them1 and bake the puddings from #bj minutes to hour4 ,turn them out on a dish1 and serve with sweet sauce1 or with sifted sugar only4 ,time4--#bj minutes to hour4 ,average cost1 #bs4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,illustration3 ,,small ,,almond ,,puddings4 ,,almond ,,puffs4 ,ingredients4--#b tablespoonfuls of flour1 #b oz4 of butter1 #b oz4 of pounded sugar1 #b oz4 of sweet almonds1 #d bitter almonds4 ,mode4--,blanch and pound the almonds in a mortar to a smooth paste2 melt the butter1 dredge in the flour1 and add the sugar and pounded almonds4 ,beat the mixture well1 and put it into cups or very tiny jelly-pots1 which should be well buttered1 and bake in a moderate oven for about #bj minutes1 or longer1 should the puffs be large4 ,turn them out on a dish1 the bottom of the puff uppermost1 and serve4 ,time4--#bj minutes4 ,average cost1 #h;d4 ,sufficient for #b or #c persons4 ,seasonable at any time4 ,,almond ,,soup4 ,ingredients4--#d lbs4 of lean beef or veal1 a few vegetables as for ,stock 7see ,,stock71 #a oz4 of vermicelli1 #d blades of mace1 #f cloves1 lb4 of sweet almonds1 the yolks of #f eggs1 #a gill of thick cream1 rather more than #c quarts of water4 ,mode4--,boil the beef or veal1 vegetables1 and spices gently in water that will cover them1 till the gravy is very strong1 and the meat very tender2 than strain off the gravy1 and set it on the fire with the specified quantity of vermicelli to #b quarts4 ,let it boil till sufficiently cooked4 ,have ready the almonds1 blanched and pounded very fine2 the yolks of the eggs boiled hard2 mixing the almonds1 whilst pounding1 with a little of the soup1 lest the latter should grow oily4 ,pound them to a pulp1 and keep adding to them1 by degrees1 a little soup1 until they are thoroughly mixed together4 ,let the soup be cool when mixing1 and do it perfectly smooth4 ,strain it through a sieve1 set it on the fire1 stir frequently1 and serve hot4 ,just before taking it up1 add the cream4 ,time4--,from #d to #e hours to simmer meat and vegetables2 #bj minutes to cook the vermicelli4 ,average cost per quart1 #bs4 #c;d4 ,seasonable all the year4 ,sufficient for #h persons4 ,,anchovy ,,butter4 ,ingredients4--,to every lb4 of butter allow #f anchovies1 #a small bunch of parsley4 ,mode4--,wash1 bone1 and pound the anchovies well in a mortar2 scald the parsley1 chop it1 and rub through a sieve2 then pound all the ingredients together1 mix well1 and make the butter into pats immediately4 ,this makes a pretty dish1 if fancifully moulded1 for breakfast or supper1 and should be garnished with parsley4 ,average cost1 #as4 #h;d4 ,sufficient to make #b dishes1 with #d small pats each4 ,seasonable at any time4 ,,anchovy ,,sauce1 for ,fish4 ,ingredients4--#d anchovies1 #a oz4 of butter1 pint of melted butter1 cayenne to taste4 ,mode4--,bone the anchovies1 and pound them in a mortar to a paste1 with #a oz4 of butter4 ,make the melted butter hot1 stir in the pounded anchovies and cayenne2 simmer for #c or #d minutes2 and1 if liked1 add a squeeze of lemon-juice4 ,a more general and expeditious way of making this sauce is to stir in #a tablespoonfuls of anchovy essence to pint of melted butter1 and to add seasoning to taste4 ,boil the whole up for #a minute1 and serve hot4 ,time4--#e minutes4 ,average cost1 #f;d4 for pint4 ,sufficient1 this quantity1 for a brill1 small turbot1 #b soles1 c4 ,,anchovy ,,toast4 ,ingredients4--,toast #b or #c slices of bread1 or1 if wanted very savoury1 fry them in clarified butter1 and spread on them the paste made by recipe for potted anchovies4 ,made mustard1 or a few grains of cayenne1 may be added to the paste before laying it on the toast4 ,,anchovies1 ,fried4 ,ingredients4--#a tablespoonful of oil1 a glass of white wine1 sufficient flour to thicken2 #ab anchovies4 ,mode4--,mix the oil and wine together1 with sufficient flour to make them into a thickish paste2 cleanse the anchovies1 wipe them1 dip them in the paste1 and fry of a nice brown colour4 ,time4-- hour4 ,average cost1 for this quantity1 #i;d4 ,sufficient for #b persons4 ,seasonable all the year4 ,,anchovies1 ,potted1 or ,anchovy ,butter4 ,ingredients4--#b dozen anchovies1 lb4 of fresh butter4 ,mode4--,wash the anchovies thoroughly2 bone and dry them1 and pound them in a mortar to a paste4 ,mix the butter gradually with them1 and rub the whole through a sieve4 ,put it by in small pots for use1 and carefully exclude the air with a bladder1 as it soon changes the colour of anchovies1 besides spoiling them4 ,to potted anchovies may be added pounded mace1 cayenne1 and nutmeg to taste4 ,,apple ,,charlotte1 a very simple4 ,ingredients4--#i slices of bread and butter1 about #f good-sized apples1 #a tablespoonful of minced lemon-peel1 #b tablespoonfuls of juice1 moist sugar to taste4 ,mode4--,butter a pie-dish2 place a layer of bread and butter1 without the crust1 at the bottom2 then a layer of apples1 pared1 cored1 and cut into thin slices2 sprinkle over these a portion of the lemon-peel and juice1 and sweeten with moist sugar4 ,place another layer of bread and butter1 and then one of apples1 proceeding in this manner until the dish is full2 then cover it up with the peel of the apples1 to preserve the top from browning or burning2 bake in a brisk oven for rather more than hour2 turn the charlotte on a dish1 sprinkle sifted sugar over1 and serve4 ,time4-- hour1 or a few minutes longer4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apple ,,cheesecakes4 ,ingredients4-- lb4 of apple pulp1 lb4 of sifted sugar1 lb4 of butter1 #d eggs1 the rind and juice of #a lemon4 ,mode4--,pare1 core1 and boil sufficient apples to make lb4 when cooked2 add to these the sugar1 the butter1 which should be melted1 the eggs1 leaving out #b of the whites1 and the grated rind and juice of #a lemon2 stir the mixture well2 line some patty-pans with puff-paste2 put in the mixture1 and bake about #bj minutes4--,time4--,about #bj minutes4 ,average cost1 for the above quantity1 with the paste1 #as4 #f;d4 ,sufficient for about #ah or #bj cheesecakes4 ,seasonable from ,august to ,march4 ,,apple ,,custard1 ,baked4 ,ingredients4--#a dozen large apples1 moist sugar to taste1 #a small teacupful of cold water1 the grated rind of #a lemon1 #a pint of milk1 #d eggs1 #b oz4 of loaf sugar4 ,mode4--,peel1 cut1 and core the apples2 put them into a lined saucepan with the cold water1 and1 as they heat1 bruise them to a pulp2 sweeten with moist sugar1 and add the grated lemon-rind4 ,when cold1 put the fruit at the bottom of a pie-dish1 and pour over it a custard1 made with the above proportion of milk1 eggs1 and sugar2 grate a little nutmeg over the top1 place the dish in a moderate oven1 and bake from #be to #ce minutes4 ,the above proportions will make rather a large dish4 ,time4--#be to #ce minutes4 ,average cost1 #as4 #f;d41 if fruit has to be bought4 ,sufficient for #f or #g persons4 ,seasonable from ,august to ,march4 ,,apple ,,dumplings1 ,baked 7,plain family ,dish74 ,ingredients4--#f apples1 suet-crust1 sugar to taste4 ,mode4--,pare and take out the cores of the apples with a scoop1 and make a suet-crust with lb4 of flour to #f oz4 of suet2 roll the apples in the crust1 previously sweetening them with moist sugar1 and taking care to join the paste nicely4 ,when they are formed into round balls1 put them on a tin1 and bake them for about hour1 or longer1 should the apples be very large2 arrange them pyramidically on a dish1 and sift over them some pounded white sugar4 ,these may be made richer by using puff-paste instead of suet-crust4 ,time4--,from to hour1 or longer4 ,average cost1 #a;d4 each4 ,sufficient for #d persons4 ,seasonable from ,august to ,march1 but flavourless after the end of ,january4 ,,apple ,,dumplings1 ,boiled4 ,ingredients4--#f apples1 suet-crust1 sugar to taste4 ,mode4--,pare and take out the cores of the apples with a scoop2 sweeten1 and roll each apple in a piece of crust1 made with lb4 of flour to #f oz4 of suet1 and be particular that the paste is nicely joined4 ,put the dumplings into floured cloths1 tie them securely1 and place them in boiling water4 ,keep them boiling from to #a hour2 remove the cloths1 and send them hot and quickly to table4 ,dumplings boiled in knitted cloths have a very pretty appearance when they come to table4 ,the cloths should be made square1 just large enough to hold one dumpling1 and should be knitted in plain knitting1 with very coarse cotton4 ,time4-- to #a hour1 or longer should the dumplings be very large4 ,average cost1 #a;d4 each4 ,sufficient for #d persons4 ,seasonable from ,august to ,march1 but flavourless after the end of ,january4 ,,apple ,,fritters4 ,ingredients4--,for the batter1 #b tablespoonfuls of flour1 oz4 of butter1 saltspoonful of salt1 #b eggs1 milk1 #d medium-sized apples1 hot lard or clarified beef-dripping4 ,mode4--,break the eggs1 dividing the whites from the yolks1 and beat them separately4 ,put the flour into a basin1 stir in the butter1 which should be melted to a cream2 add the salt1 and moisten with sufficient warm milk to make it of a proper consistency1 that is to say1 a batter that will drop from the spoon4 ,stir this well1 rub down any lumps that may be seen1 add the yolks and then the whites of the eggs1 which have been previously well whisked2 beat up the batter for a few minutes1 and it is ready for use4 ,now peel and cut the apples into rather thick whole slices1 without dividing them1 and stamp out the middle of each slice1 where the core is1 with a cutter4 ,throw the slices into the batter2 have ready a pan of boiling lard or clarified dripping2 take out the pieces of apple one by one1 put them into the hot lard1 and fry a nice brown1 turning them when required4 ,when done1 lay them on a piece of blotting-paper before the fire1 to absorb the greasy moisture2 then dish on a white d'oyley1 piling the fritters one above the other2 strew over them some pounded sugar1 and serve very hot4 ,the flavour of the fritters would be very much improved by soaking the pieces of apple in a little wine1 mixed with sugar and lemon-juice1 for #c or #d hours before wanted for table2 the batter1 also1 is better for being mixed some hours before the fritters are made4 ,time4--,from #g to #aj minutes to fry the fritters2 #e minutes to drain them4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,march4 ,,apple ,,jam4 ,ingredients4--,to every lb4 of fruit weighed after being pared1 cored1 and sliced1 allow lb4 of preserving-sugar1 the grated rind of #a lemon1 the juice of lemon4 ,mode4--,peel the apples1 core and slice them very thin1 and be particular that they are all the same sort4 ,put them into a jar1 stand this in a saucepan of boiling water1 and let the apples stew until quite tender4 ,previously to putting the fruit into the jar1 weigh it1 to ascertain the proportion of sugar that may be required4 ,put the apples into a preserving-pan1 crush the sugar to small lumps1 and add it1 with the grated lemon-rind and juice1 to the apples4 ,simmer these over the fire for hour1 reckoning from the time the jam begins to simmer properly2 remove the scum as it rises1 and1 when the jam is done1 put it into pots for use4 ,place a piece of oiled paper over the jam1 and1 to exclude the air1 cover the pots with tissue paper dipped in the white of an egg1 and stretched over the top4 ,this jam will keep good for a long time4 ,time4--,from #c to #d hours to stew in the jar2 hour to boil after the jam begins to simmer4 ,average cost1 for this quantity1 #es4 ,sufficient4--#g or #h lbs4 of apples for #f pots of jam4 ,seasonable4--,make this in ,september1 ,october1 or ,november1 when apples can be bought at a reasonable price4 ,,apple ,,jelly4 ,ingredients4--,to #f lbs4 of apples allow #c pints of water2 to every quart of juice allow #b lbs4 of loaf sugar2--the juice of lemon4 ,mode4--,pare1 core1 and cut the apples into slices1 and put them into a jar1 with water in the above proportion4 ,place them in a cool oven1 with the jar well covered1 and1 when the juice is thoroughly drawn and the apples are quite soft1 strain them through a jelly-bag4 ,to every quart of juice allow #b lbs4 of loaf sugar1 which should be crushed to small lumps1 and put into a preserving-pan with the juice4 ,boil these together for rather more than hour1 remove the scum as it rises1 add the lemon-juice just before it is done1 and put the jelly into pots for use4 ,this preparation is useful for garnishing sweet dishes1 and may be turned out for dessert4 ,time4--,the apples to be put in the oven over-night1 and left till morning2 rather more than hour to boil the jelly4 ,average cost1 for this quantity1 #cs4 ,sufficient for #f small pots of jelly4 ,seasonable4--,this should be made in ,september1 ,october1 or ,november4 ,,apple ,,jelly4 ,ingredients4--,apples1 water2 to every pint of syrup allow lb4 of loaf sugar4 ,mode4--,pare and cut the apples into pieces1 remove the cores1 and put them in a preserving-pan with sufficient cold water to cover them4 ,let them boil for an hour2 then drain the syrup from them through a hair sieve or jelly-bag1 and measure the juice2 to every pint allow lb4 of loaf sugar1 and boil these together for hour1 removing every particle of scum as it rises1 and keeping the jelly well stirred1 that it may not burn4 ,a little lemon-rind may be boiled with the apples1 and a small quantity of strained lemon-juice may be put in the jelly just before it is done1 when the flavour is liked4 ,this jelly may be ornamented with preserved greengages1 or any other preserved fruit1 and will turn out very prettily for dessert4 ,it should be stored away in small pots4 ,time4--#a hour to boil the fruit and water2 hour to boil the juice with the sugar4 ,average cost1 for #f lbs4 of apples1 with the other ingredients in proportion1 #cs4 ,sufficient for #f small pots of jelly4 ,seasonable4--,make this in ,september1 ,october1 or ,november4 ,,apple ,,jelly1 ,clear1 for immediate ,eating4 ,ingredients4--#b dozen small apples1 #a pint of spring-water2 to every pint of juice allow lb4 of loaf sugar1 oz4 of isinglass1 the rind of lemon4 ,mode4--,pare1 core1 and cut the apples into quarters1 and boil them1 with the lemon-peel1 until tender2 then strain off the apples1 and run the juice through a jelly-bag2 put the strained juice1 with the sugar and isinglass1 which has been previously boiled in pint of water1 into a lined saucepan or preserving-pan2 boil all together for about hour1 and put the jelly into moulds4 ,when this jelly is clear1 and turned out well1 it makes a pretty addition to the supper-table1 with a little custard or whipped cream round it3 a little lemon-juice improves the flavour1 but it is apt to render the jelly muddy and thick4 ,if required to be kept any length of time1 rather a larger proportion of sugar must be used4 ,time4--,about #a hour to boil the apples2 hour the jelly4 ,average cost1 #bs4 ,sufficient for #a-pint mould4 ,seasonable from ,august to ,march4 ,,apple ,,jelly1 ,thick1 or ,marmalade1 for ,entremets or ,dessert ,dishes4 ,ingredients4--,apples2 to every lb4 of pulp allow lb4 of sugar1 teaspoonful of minced lemon-peel4 ,mode4--,peel1 core1 and boil the apples with only sufficient water to prevent them from burning2 beat them to a pulp1 and to every lb4 of pulp allow the above proportion of sugar in lumps4 ,dip the lumps into water2 put these into a saucepan1 and boil till the syrup is thick and can be well skimmed2 then add this syrup to the apple pulp1 with the minced lemon-peel1 and stir it over a quick fire for about #bj minutes1 or till the apples cease to stick to the bottom of the pan4 ,the jelly is then done1 and may be poured into moulds which have been previously dipped in water1 when it will turn out nicely for dessert or a side dish2 for the latter1 a little custard should be poured round1 and it should be garnished with strips of citron or stuck with blanched almonds4 ,time4--,from to hour to reduce the apples to a pulp2 #bj minutes to boil after the sugar is added4 ,sufficient4--#a lb4 of apple pulp sufficient for a small mould4 ,seasonable from ,august to ,march2 but is best and cheapest in ,september1 ,october1 or ,november4 ,illustration3 ,,apple ,,jelly1 ,,stuck ,,with ,,almonds4 ,,apple ,,pudding1 ,rich ,baked4 ,ingredients4-- lb4 apple pulp1 lb4 of loaf sugar1 #f oz4 of butter1 the rind of #a lemon1 #f eggs1 puff-paste4 ,mode4--,peel1 core1 and cut the apples1 as for sauce2 put them into a stewpan1 with only just sufficient water to prevent them from burning1 and let them stew until reduced to a pulp4 ,weigh the pulp1 and to every lb4 add the sifted sugar1 grated lemon-rind1 and #f well-beaten eggs4 ,beat these ingredients well together2 then melt the butter1 stir it to the other things1 put a border of puff-paste round the dish1 and bake for rather more than hour4 ,the butter should not be added until the pudding is ready for the oven4 ,time4-- to hour4 ,average cost1 #as4 #aj;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apple ,,pudding1 ,baked4 ,ingredients4--#ab large apples1 #f oz4 of moist sugar1 lb4 of butter1 #d eggs1 #a pint of bread-crumbs4 ,mode4--,pare1 core1 and cut the apples1 as for sauce1 and boil them until reduced to a pulp2 then add the butter1 melted1 and the eggs1 which should be well whisked4 ,beat up the pudding for #b or #c minutes2 butter a pie-dish2 put in a layer of bread-crumbs1 then the apple1 and then another layer of bread-crumbs2 flake over these a few tiny pieces of butter1 and bake for about hour4 ,a very good economical pudding may be made merely with apples1 boiled and sweetened1 with the addition of a few strips of lemon-peel4 ,a layer of bread-crumbs should be placed above and below the apples1 and the pudding baked for hour4 ,time4--,about hour4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apple ,,pudding1 ,baked 7,very ,good74 ,ingredients4--#e moderate-sized apples1 #b tablespoonfuls of finely-chopped suet1 #c eggs1 #c tablespoonfuls of flour1 #a pint of milk1 a little grated nutmeg4 ,mode4--,mix the flour to a smooth batter with the milk1 add the eggs1 which should be well whisked1 and put the latter into a well-buttered pie-dish4 ,wipe the apples clean1 but do not pare them2 cut them in halves1 and take out the cores2 lay them in the batter1 rind uppermost2 shake the suet on the top1 over which also grate a little nutmeg2 bake in a moderate oven for an hour1 and cover1 when served1 with sifted loaf sugar4 ,this pudding is also very good with the apples pared1 sliced1 and mixed with the batter4 ,time4--#a hour4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,,apple ,,pudding1 ,boiled4 ,ingredients4--,suet crust1 apples1 sugar to taste1 #a small teaspoonful of finely-minced lemon-peel1 #b tablespoonfuls of lemon-juice4 ,mode4--,make a butter or suet crust by either of the given recipes1 using for a moderate-sized pudding from to #a lb4 of flour1 with the other ingredients in proportion4 ,butter a basin2 line it with some paste2 pare1 core1 and cut the apples into slices1 and fill the basin with these2 add the sugar1 the lemon-peel and juice2 and cover with crust2 pinch the edges together1 flour the cloth1 place it over the pudding1 tie it securely1 and put it into plenty of fast-boiling water2 let it boil from #b to #c hours2 then turn it out of the basin and send to table quickly4 ,apple puddings may also be boiled in a cloth without a basin2 but1 when made in this way1 must be served without the least delay1 as the crust soon becomes heavy4 ,apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain1 as it does not spoil by being boiled an extra hour2 care1 however1 must be taken to keep it well covered with water all the time1 and not to allow it to stop boiling4 ,time4--,from #b to #c hours1 according to the quality of the apples4 ,average cost1 #aj;d4 ,sufficient1 made with #a lb4 of flour1 for #g or #h persons4 ,seasonable from ,august to ,march2 but the apples become flavourless and scarce after ,february4 ,,apple ,,sauce1 for ,geese1 ,pork1 c4 ,ingredients4--#f good-sized apples1 sifted sugar to taste1 a piece of butter the size of a walnut2 water4 ,mode4--,pare1 core1 and quarter the apples1 and throw them into cold water to preserve their whiteness4 ,put them in a saucepan1 with sufficient water to moisten them1 and boil till soft enough to pulp4 ,beat them up1 adding sugar to taste1 and a small piece of butter4 ,this quantity is sufficient for a good-sized tureen4 ,time4--,according to the apples1 about1 hour4 ,average cost1 #d;d4 ,sufficient1 this quantity1 for a goose or couple of ducks4 ,,apple ,,snow 7a pretty ,supper ,dish74 ,ingredients4--#aj good-sized apples1 the whites of #aj eggs1 the rind of #a lemon1 lb4 of pounded sugar4 ,mode4--,peel1 core1 and cut the apples into quarters1 and put them into a saucepan with the lemon-peel1 and sufficient water to prevent them from burning1--rather less than pint4 ,when they are tender1 take out the peel1 beat them into a pulp1 let them cool1 and stir them to the whites of the eggs1 which should be previously beaten to a strong froth4 ,add the sifted sugar1 and continue the whisking until the mixture becomes quite stiff1 and either heap it on a glass dish or serve it in small glasses4 ,the dish may be garnished with preserved barberries or strips of bright-coloured jelly1 and a dish of custards should be served with it1 or a jug of cream4 ,time4--,from #cj to #dj minutes to stew the apples4 ,average cost1 #as4 #f;d4 ,sufficient to fill a moderate-sized glass dish4 ,seasonable from ,august to ,march4 ,,apple ,,snowballs4 ,ingredients4--#b teacupfuls of rice1 apples1 moist sugar1 cloves4 ,mode4--,boil the rice and milk until three-parts done2 then strain it off1 and pare and core the apples without dividing them4 ,put a small quantity of sugar and a clove into each apple1 put the rice round them1 and tie each ball separately in a cloth4 ,boil until the apples are tender2 then take them up1 remove the cloths1 and serve4 ,time4-- hour to boil the rice separately2 to #a hour with the apple4 ,seasonable from ,august to ,march4 ,,apple ,,souffl4 ,ingredients4--#f oz4 of rice1 #a quart of milk1 the rind of lemon1 sugar to taste1 the yolks of #d eggs1 the whites of #f1 #a oz4 of butter1 #d tablespoonfuls of apple marmalade4 ,mode4--,boil the milk with the lemon-peel until the former is well flavoured2 then strain it1 put in the rice1 and let it gradually swell over a slow fire1 adding sufficient sugar to sweeten it nicely4 ,then crush the rice to a smooth pulp with the back of a wooden spoon2 line the bottom and sides of a round cake-tin with it1 and put it into the oven to set2 turn it out of the tin dexterously1 and be careful that the border of rice is firm in every part4 ,mix with the marmalade the beaten yolks of eggs and the butter1 and stir these over the fire until the mixture thickens4 ,take it off the fire2 to this add the whites of the eggs1 which should be previously beaten to a strong froth2 stir all together1 and put it into the rice border4 ,bake in a moderate oven for about hour1 or until the souffl rises very light4 ,it should be watched1 and served instantly1 or it will immediately fall after it is taken from the oven4 ,time4-- hour4 ,average cost1 #as4 #h;d4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,march4 ,,apple ,,tart or ,,pie4 ,ingredients4--,puff-paste1 apples2 to every lb4 of unpared apples allow #b oz4 of moist sugar1 teaspoonful of finely-minced lemon-peel1 #a tablespoonful of lemon-juice4 ,mode4--,make puff-paste by either of the given recipes1 with lb4 of flour2 place a border of it round the edge of a pie-dish1 and fill the dish with apples pared1 cored1 and cut into slices2 sweeten with moist sugar1 add the lemon-peel and juice1 and #b or #c tablespoonfuls of water2 cover with crust1 cut it evenly round close to the edge of the pie-dish1 and bake in a hot oven from to hour1 or rather longer1 should the pie be very large4 ,when it is three-parts done1 take it out of the oven1 put the white of an egg on a plate1 and1 with the blade of a knife1 whisk it to a froth2 brush the pie over with this1 then sprinkle upon it some sifted sugar1 and then a few drops of water4 ,put the pie back into the oven1 and finish baking1 and be particularly careful that it does not catch or burn1 which it is very liable to do after the crust is iced4 ,if made with a plain crust1 the icing may be omitted4 ,many things are suggested for the flavouring of apple pie2 some say #b or #c tablespoonfuls of beer1 others the same quantity of sherry1 which very much improve the taste2 whilst the old-fashioned addition of a few cloves is1 by many persons1 preferred to anything else1 as also a few slices of quince4 ,time4-- hour before the crust is iced2 #aj to #ae minutes afterwards4 ,average cost1 #i;d4 ,sufficient4--,allow #b lbs4 of apples to a tart for #f persons4 ,seasonable from ,august to ,march2 but the apples become flavourless after ,february4 ,,apple ,,tart 7,creamed74 ,mode4--,make an apple tart by the preceding recipe1 with the exception of omitting the icing4 ,when the tart is baked1 cut out the middle of the lid or crust1 leaving a border all round the dish4 ,fill up with a nicely-made boiled custard1 grate a little nutmeg over the top1 and the pie is ready for table4 ,this tart is usually eaten cold2 is rather an old-fashioned dish1 but1 at the same time1 extremely nice4 ,time4-- to hour4 ,average cost1 #as4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apple ,,trifle 7a ,supper ,dish74 ,ingredients4--#aj good-sized apples1 the rind of lemon1 #f oz4 of pounded sugar1 pint of milk1 pint of cream1 #b eggs1 whipped cream4 ,mode4--,peel1 core1 and cut the apples into thin slices1 and put them into a saucepan with #b tablespoonfuls of water1 the sugar1 and minced lemon-rind4 ,boil all together until quite tender1 and pulp the apples through a sieve2 if they should not be quite sweet enough1 add a little more sugar1 and put them at the bottom of the dish to form a thick layer4 ,stir together the milk1 cream1 and eggs1 with a little sugar1 over the fire1 and let the mixture thicken1 but do not allow it to reach the boiling-point4 ,when thick1 take it off the fire2 let it cool a little1 then pour it over the apples4 ,whip some cream with sugar1 lemon-peel1 c41 the same as for other trifles2 heap it high over the custard1 and the dish is ready for table4 ,it may be garnished as fancy dictates1 with strips of bright apple jelly1 slices of citron1 c4 ,time4--,from #cj to #dj minutes to stew the apples2 #aj minutes to stir the custard over the fire4 ,average cost1 #bs41 with cream at #as4 #f;d4 per pint4 ,sufficient for a moderate-sized trifle4 ,seasonable from ,august to ,march4 ,,apples la ,portugaise4 ,ingredients4--#h good boiling apples1 pint of water1 #f oz4 of sugar1 a layer of apple marmalade1 #h preserved cherries1 garnishing of apricot jam4 ,mode4--,peel the apples1 and1 with a scoop1 take out the cores2 boil the fruit in the above proportion of sugar and water1 without being too much done1 and take care the apples do not break4 ,have ready some apple marmalade2 cover the bottom of a glass dish with this1 level it1 and lay the apples in a sieve to drain2 pile them neatly on the marmalade1 raising them in the centre1 and place a preserved cherry in the middle of each4 ,garnish with strips of candied citron or apricot jam1 and the dish is ready for table4 ,time4--,from #bj to #cj minutes to stew the apples4 ,average cost1 #as4 #c;d4 ,sufficient for #a entremets4 ,seasonable from ,august to ,march4 ,,apples1 ,buttered 7,sweet ,entremets74 ,ingredients4--,apple marmalade or #g good boiling apples1 pint of water1 #f oz4 of sugar1 #b oz4 of butter1 a little apricot jam4 ,mode4--,pare the apples1 and take out the cores with a scoop2 boil up the sugar and water for a few minutes2 then lay in the apples and simmer them very gently until tender1 taking care not to let them break4 ,have ready sufficient marmalade made by the recipe for ,,apple ,,marmalade1 flavoured with lemon1 to cover the bottom of the dish2 arrange the apples on this with a piece of butter placed in each1 and in between them a few spoonfuls of apricot jam or marmalade2 put the dish in the oven for #aj minutes1 then sprinkle over the top sifted sugar1 and either brown it before the fire or with a salamander1 and serve hot4 ,the syrup that the apples were boiled in should be saved for another time4 ,time4--,from #bj to #cj minutes to stew the apples very gently1 #aj minutes in the oven4 ,average cost1 #as4 #f;d4 ,sufficient for #a entremets4 ,,apples and ,,rice 7a ,plain ,dish74 ,ingredients4--#h good-sized apples1 #c oz4 of butter1 the rind of lemon minced very fine1 #f oz4 of rice1 #a pints of milk1 sugar to taste1 teaspoonful of grated nutmeg1 #f tablespoonfuls of apricot jam4 ,mode4--,peel the apples1 halve them1 and take out the cores2 put them into a stewpan with the butter1 and strew sufficient sifted sugar over to sweeten them nicely1 and add the minced lemon-peel4 ,stew the apples very gently until tender1 taking care they do not break4 ,boil the rice1 with the milk1 sugar1 and nutmeg1 until soft1 and1 when thoroughly done1 dish it1 piled high in the centre2 arrange the apples on it1 warm the apricot jam1 pour it over the whole1 and serve hot4 ,time4--,about #cj minutes to stew the apples very gently2 about hour to cook the rice4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apples ,,and ,,rice 7a pretty ,dish of74 ,ingredients4--#f oz4 of rice1 #a quart of milk1 the rind of lemon1 sugar to taste1 saltspoonful of salt1 #h apples1 lb4 of sugar1 pint of water1 pint of boiled custard4 ,mode4--,flavour the milk with lemon-rind1 by boiling them together for a few minutes2 then take out the peel1 and put in the rice1 with sufficient sugar to sweeten it nicely1 and boil gently until the rice is quite soft2 then let it cool4 ,in the meantime pare1 quarter1 and core the apples1 and boil them until tender in a syrup made with sugar and water in the above proportion2 and1 when soft1 lift them out on a sieve to drain4 ,now put a middling-sized gallipot in the centre of a dish2 lay the rice all round till the top of the gallipot is reached2 smooth the rice with the back of a spoon1 and stick the apples into it in rows1 one row sloping to the right1 and the next to the left4 ,set it in the oven to colour the apples2 then1 when required for table1 remove the gallipot1 garnish the rice with preserved fruits1 and pour in the middle sufficient custard1 made by the recipe for boiled custard1 to be level with the top of the rice1 and serve hot4 ,time4--,from #bj to #cj minutes to stew the apples2 hour to simmer the rice2 hour to bake4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apples1 ,compte of 7,soyer's ,recipe1--a ,dessert ,dish74 ,ingredients4--#f ripe apples1 #a lemon1 lb4 of lump sugar1 pint of water4 ,mode4--,select the apples of a moderate size1 peel them1 cut them in halves1 remove the cores1 and rub each piece over with a little lemon4 ,put the sugar and water together into a lined saucepan1 and let them boil until forming a thickish syrup1 when lay in the apples with the rind of the lemon cut thin1 and the juice of the same4 ,let the apples simmer till tender2 then take them out very carefully1 drain them on a sieve1 and reduce the syrup by boiling it quickly for a few minutes4 ,when both are cold1 arrange the apples neatly on a glass dish1 pour over the syrup1 and garnish with strips of green angelica or candied citron4 ,smaller apples may be dressed in the same manner3 they should not be divided in half1 but peeled1 and the cores pushed out with a vegetable-cutter4 ,time4--#aj minutes to boil the sugar and water together2 from #bj to #cj minutes to simmer the apples4 ,average cost1 #f;d4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,march4 ,illustration3 ,,comp,,te ,,of ,,apples4 ,,apples1 ,flanc of2 or ,apples in a raised ,crust4 7,sweet ,entremets47 ,ingredients4-- lb4 of short crust1 #i moderate-sized apples1 the rind and juice of lemon1 lb4 of white sugar1 pint of water1 a few strips of candied citron4 ,mode4--,make a plain stiff short crust1 roll it out to the thickness of inch1 and butter an oval mould2 line it with the crust1 and press it carefully all round the sides1 to obtain the form of the mould1 but be particular not to break the paste4 ,pinch the part that just rises above the mould with the paste-pincers1 and fill the case with flour2 bake it for about hour2 then take it out of the oven1 remove the flour1 put the case back in the oven for another hour1 and do not allow it to get scorched4 ,it is now ready for the apples1 which should be prepared in the following manner3 peel1 and take out the cores with a small knife1 or a scoop for the purpose1 without dividing the apples2 put them into a small lined saucepan1 just capable of holding them1 with sugar1 water1 lemon-juice and rind1 in the above proportion4 ,simmer them very gently until tender2 then take out the apples1 let them cool1 arrange them in the flanc or case1 and boil down the syrup until reduced to a thick jelly2 pour it over the apples1 and garnish with a few slices of candied citron4 99 99 99 99 99 ,a more simple flanc may be made by rolling out the paste1 cutting the bottom of a round or oval shape1 and then a narrow strip for the sides3 these should be stuck on with the white of an egg to the bottom piece1 and the flanc then filled with raw fruit1 with sufficient sugar to sweeten it nicely4 ,it will not require so long baking as in a mould2 but the crust must be made everywhere of an equal thickness1 and so perfectly joined that the juice does not escape4 ,this dish may also be served hot1 and should be garnished in the same manner1 or a little melted apricot jam may be poured over the apples1 which very much improves their flavour4 ,time4--,altogether1 #a hour to bake the flanc2 from #cj to #dj minutes to stew the apples very gently4 ,average cost1 #as4 #f;d4 ,sufficient for #a entremets or side-dish4 ,seasonable from ,august to ,march4 ,,apples1 ,ginger 7a pretty ,supper or ,dessert ,dish74 ,ingredients4--#a oz4 of whole ginger1 pint of whiskey1 #c lbs4 of apples1 #b lbs4 of white sugar1 the juice of #b lemons4 ,mode4--,bruise the ginger1 put it into a small jar1 pour over sufficient whiskey to cover it1 and let it remain for #c days2 then cut the apples into thin slices1 after paring and coring them2 add the sugar and the lemon-juice1 which should be strained2 and simmer all together very gently until the apples are transparent1 but not broken4 ,serve cold1 and garnish the dish with slices of candied lemon-peel or preserved ginger4 ,time4--#c days to soak the ginger2 about hour to simmer the apples very gently4 ,average cost1 #bs4 #f;d4 ,sufficient for #c dishes4 ,seasonable from ,august to ,march4 ,,apples ,iced1 or ,apple ,hedgehog4 ,ingredients4--,about #c dozen good boiling apples1 #a lb4 of sugar1 pint of water1 the rind of lemon minced very fine1 the whites of #b eggs1 #c tablespoonfuls of pounded sugar1 a few sweet almonds4 ,mode4--,peel and core a dozen of the apples without dividing them1 and stew them very gently in a lined saucepan with lb4 of the sugar and pint of water1 and when tender lift them carefully on to a dish4 ,have ready the remainder of the apples1 pared1 cored1 and cut into thin slices2 put them into the same syrup with the other lb4 of sugar1 the lemon-peel1 and boil gently until they are reduced to a marmalade2 keeping them stirred1 to prevent them from burning4 ,cover the bottom of the dish with some of the marmalade1 and over that a layer of the stewed apples1 in the insides of which1 and between each1 place some of the marmalade2 then place another layer of apples1 and fill up the cavities with marmalade as before1 forming the whole into a raised oval shape4 ,whip the whites of the eggs to a stiff froth1 mix with them the pounded sugar1 and cover the apples very smoothly all over with the icing2 blanch and cut each almond into #d or #e strips2 place these strips at equal distances over the icing1 sticking up2 strew over a little rough pounded sugar1 and put the dish in a very slow oven1 to colour the almonds1 and so allow the apples to get warm through4 ,this entremets may also be served cold1 and makes a pretty supper-dish4 ,time4--,from #bj to #cj minutes to stew the apples4 ,average cost1 #bs4 to #bs4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,august to ,march4 ,,apples in ,red ,jelly 7a pretty ,supper ,dish74 ,ingredients4--#f good-sized apples1 #ab cloves1 #f oz4 of pounded sugar1 #a lemon1 #b teacupfuls of water1 #a tablespoonful of gelatine1 a few drops of prepared cochineal4 ,mode4--,choose rather large apples2 peel them and take out the cores1 either with a scoop or a small silver knife1 and put into each apple #b cloves and as much sifted sugar as they will hold4 ,place them1 without touching each other1 in a large pie-dish2 add more white sugar1 the juice of #a lemon1 and #b teacupfuls of water4 ,bake in the oven1 with a dish over them1 until they are done4 ,look at them frequently1 and1 as each apple is cooked1 place it in a glass dish4 ,they must not be left in the oven after they are done1 or they will break1 and so would spoil the appearance of the dish4 ,when the apples are neatly arranged in the dish without touching each other1 strain the liquor in which they have been stewing into a lined saucepan2 add to it the rind of the lemon1 and a tablespoonful of gelatine which has been previously dissolved in cold water1 and1 if not sweet1 a little more sugar1 and #f cloves4 ,boil till quite clear2 colour with a few drops of prepared cochineal1 and strain the jelly through a double muslin into a jug2 let it cool a little2 then pour it into the dish round the apples4 ,when quite cold1 garnish the tops of the apples with a bright-coloured marmalade1 jelly1 or the white of an egg beaten to a strong froth1 with a little sifted sugar4 ,time4--,from #cj to #ej minutes to bake the apples4 ,average cost1 #as41 with the garnishing4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,march4 ,,apples1 to preserve1 in ,quarters 7in imitation of ,ginger74 ,ingredients4--,to every lb4 of apples allow lb4 of sugar1 #a oz4 of the best white ginger2 #a oz4 of ginger to every pint of water4 ,mode4--,peel1 core1 and quarter the apples1 and put the fruit1 sugar1 and ginger in layers into a wide-mouthed jar1 and let them remain for #b days2 then infuse #a oz4 of ginger in pint of boiling water1 and cover it closely1 and let it remain for #a day3 this quantity of ginger and water is for #c lbs4 of apples1 with the other ingredients in proportion4 ,put the apples1 c41 into a preserving-pan with the water strained from the ginger1 and boil till the apples look clear and the syrup is rich1 which will be in about an hour4 ,the rind of a lemon may be added just before the apples have finished boiling2 and great care must be taken not to break the pieces of apple in putting them into the jars4 ,serve on glass dishes for dessert4 ,time4--#b days for the apples to remain in the jar with sugar1 c42 #a day to infuse the ginger2 about #a hour to boil the apples4 ,average cost1 for #c lbs4 of apples1 with the other ingredients in proportion1 #bs4 #c;d4 ,sufficient4--#c lbs4 should fill #c moderate-sized jars4 ,seasonable4--,this should be made in ,september1 ,october1 or ,november4 ,,apples1 ,stewed1 and ,custard 7a pretty ,dish for a ,juvenile ,supper74 ,ingredients4--#g good-sized apples1 the rind of lemon or #d cloves1 lb4 of sugar1 pint of water1 pint of custard4 ,mode4--,pare and take out the cores of the apples1 without dividing them1 and1 if possible1 leave the stalks on2 boil the sugar and water together for #aj minutes2 then put in the apples with the lemon-rind or cloves1 whichever flavour may be preferred1 and simmer gently until they are tender1 taking care not to let them break4 ,dish them neatly on a glass dish1 reduce the syrup by boiling it quickly for a few minutes1 let it cool a little2 then pour it over the apples4 ,have ready quite pint of custard made by the recipe for ,boiled ,custard2 pour it round1 but not over1 the apples when they are quite cold1 and the dish is ready for table4 ,a few almonds blanched and cut into strips1 and stuck in the apples1 would improve their appearance4 ,time4--,from #bj to #cj minutes to stew the apples4 ,average cost1 #as4 ,sufficient to fill a large glass dish4 ,seasonable from ,august to ,march4 ,,apricot ,,cream4 ,ingredients4--#ab to #af ripe apricots1 lb4 of sugar1 #a pint of milk1 the yolks of #h eggs1 #a oz4 of isinglass4 ,mode4--,divide the apricots1 take out the stones1 and boil them in a syrup made with lb4 of sugar and pint of water1 until they form a thin marmalade1 which rub through a sieve4 ,boil the milk with the other lb4 of sugar1 let it cool a little1 then mix with it the yolks of eggs which have been previously well beaten2 put this mixture into a jug1 place this jug in boiling water1 and stir it one way over the fire until it thickens2 but on no account let it boil4 ,strain through a sieve1 add the isinglass1 previously boiled with a small quantity of water1 and keep stirring it till nearly cold2 then mix the cream with the apricots2 stir well1 put it into an oiled mould1 and1 if convenient1 set it on ice2 at any rate1 in a very cool place4 ,it should turn out on the dish without any difficulty4 ,in winter-time1 when fresh apricots are not obtainable1 a little jam may be substituted for them4 ,time4--,from #bj to #cj minutes to boil the apricots4 ,average cost1 #cs4 #f;d4 ,sufficient to fill a quart mould4 ,seasonable in ,august1 ,september1 and ,october4 ,,apricot ,,jam1 or ,marmalade4 ,ingredients4--,to every lb4 of ripe apricots1 weighed after being skinned and stoned1 allow #a lb4 of sugar4 ,mode4--,pare the apricots1 which should be ripe1 as thinly as possible1 break them in half1 and remove the stones4 ,weigh the fruit1 and to every lb4 allow the same proportion of loaf sugar4 ,pound the sugar very finely in a mortar1 strew it over the apricots1 which should be placed on dishes1 and let them remain for #ab hours4 ,break the stones1 blanch the kernels1 and put them with the sugar and fruit into a preserving-pan4 ,let these simmer very gently until clear2 take out the pieces of apricot singly as they become so1 and1 as fast as the scum rises1 carefully remove it4 ,put the apricots into small jars1 pour over them the syrup and kernels1 cover the jam with pieces of paper dipped in the purest salad-oil1 and stretch over the top of the jars tissue paper1 cut about #b inches larger and brushed over with the white of an egg3 when dry1 it will be perfectly hard and air-tight4 ,time4--#ab hours1 sprinkled with sugar2 about hour to boil the jam4 ,average cost4--,when cheap1 apricots may be purchased for preserving at about #as4 #f;d4 per gallon4 ,sufficient4--#aj lbs4 of fruit for #ab pots of jam4 ,seasonable4--,make this in ,august or ,september4 ,,apricot ,,pudding1 ,baked4 ,ingredients4--#ab large apricots1 pint of bread-crumbs1 #a pint of milk1 #c oz4 of pounded sugar1 the yolks of #d eggs1 #a glass of sherry4 ,mode4--,make the milk boiling hot1 and pour it on to the bread-crumbs2 when half cold1 add the sugar1 the well-whisked yolks of the eggs1 and the sherry4 ,divide the apricots in half1 scald them until they are soft1 and break them up with a spoon1 adding a few of the kernels1 which should be well pounded in a mortar2 then mix the fruit and other ingredients together1 put a border of paste round the dish1 fill with the mixture1 and bake the pudding from to hour4 ,time4-- to hour4 ,average cost1 in full season1 #as4 #f;d4 ,sufficient for #d or #e persons4 ,seasonable in ,august1 ,september1 and ,october4 ,,apricot ,,tart4 ,ingredients4--#ab or #ad apricots1 sugar to taste1 puff-paste or short crust4 ,mode4--,break the apricots in half1 take out the stones1 and put them into a pie-dish1 in the centre of which place a very small cup or jar1 bottom uppermost2 sweeten with good moist sugar1 but add no water4 ,line the edge of the dish with paste1 put on the cover1 and ornament the pie in any of the usual modes4 ,bake from to hour1 according to size2 and if puff-paste is used1 glaze it about #aj minutes before the pie is done1 and put it into the oven again to set the glaze4 ,short crust merely requires a little sifted sugar sprinkled over it before being sent to table4 ,green apricots make very good tarts1 but they should be boiled with a little sugar and water before they are covered with the crust4 ,time4-- to hour4 ,average cost1 in full season1 #as4 ,sufficient for #d or #e persons4 ,seasonable in ,august1 ,september1 and ,october2 green ones rather earlier4 ,,apricots1 ,compte of 7an elegant ,dish74 ,ingredients4-- pint of syrup 7see ,,syrup71 #ab green apricots4 ,mode4--,make the syrup by the given recipe1 and1 when it is ready1 put in the apricots whilst the syrup is boiling4 ,simmer them very gently until tender1 taking care not to let them break2 take them out carefully1 arrange them on a glass dish1 let the syrup cool a little1 pour it over the apricots1 and1 when cold1 serve4 ,time4--,from #ae to #bj minutes to simmer the apricots4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable in ,june and ,july1 with green apricots4 ,,apricots1 ,flanc of1 or ,compte of ,apricots in a ,raised ,crust 7,sweet ,entremets74 ,ingredients4-- lb4 of short crust 7see ,,crust71 from #i to #ab good-sized apricots1 pint of water1 lb4 of sugar4 ,mode4--,make a short crust by the given recipe1 and line a mould with it4 ,boil the sugar and water together for #aj minutes2 halve the apricots1 take out the stones1 and simmer them in the syrup until tender2 watch them carefully1 and take them up1 for fear they should break4 ,arrange them neatly in the flanc or case2 boil the syrup until reduced to a jelly2 pour it over the fruit1 and serve either hot or cold4 ,greengages1 plums of all kinds1 peaches1 c41 may be done in the same manner1 as also currants1 raspberries1 gooseberries1 strawberries1 c42 but with the last-named fruits1 a little currant-juice added to them will be found an improvement4 ,time4--,altogether1 #a hour to bake the flanc1 from #ae to #bj minutes to simmer the apricots4 ,average cost1 #as4 #f;d4 ,sufficient for #a entremets or side-dish4 ,seasonable in ,july1 ,august1 and ,september4 ,the pretty appearance of this dish depends on the fruit being whole2 as each apricot is done1 it should be taken out of the syrup immediately4 ,,april--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,spring ,soup1 removed by ,salmon and ,lobster ,sauce4 ,fillets ,vase of ,fried of ,mackerel4 ,flowers4 ,smelts4 ,soles la ,crme4 ,second ,course4 ,roast ,ribs of ,lamb4 ,larded ,capon4 ,stewed ,beef ,vase of ,boiled la ,flowers4 ,ham4 ,jardinire4 ,spring ,chickens4 ,braised ,turkey4 ,entres4 ,lamb ,cutlets1 ,asparagus and ,peas4 ,curried ,vase of ,oyster ,lobster4 ,flowers4 ,patties4 ,grenadines de ,veau4 ,third ,course4 ,ducklings1 removed by ,cabinet ,pudding4 ,charlotte ,raspberry-,jam la ,parisienne4 ,rhubarb ,tart4 ,tartlets4 ,clear ,vase of ,orange ,jelly4 ,flowers4 ,jelly4 ,victoria ,cheesecakes4 ,sandwiches4 ,raspberry ,cream4 ,nesselrode ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,soup la reine2 julienne soup2 turbot and lobster sauce2 slices of salmon la genvse4 ,entres4--,croquettes of leveret2 fricandeau de veau2 vol-au-vent2 stewed mushrooms4 ,second ,course4--,fore-quarter of lamb2 saddle of mutton2 boiled chickens1 asparagus and peas2 boiled tongue garnished with tufts of broccoli2 vegetables4 ,third ,course4--,ducklings2 larded guinea-fowls2 charlotte la parisienne2 orange jelly2 meringues2 ratafia ice pudding2 lobster salad2 sea-kale2 dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,gravy soup2 salmon and dressed cucumber2 shrimp sauce2 fillets of whitings4 ,entres4--,lobster cutlets2 chicken patties4 ,second ,course4--,roast fillet of veal2 boiled leg of lamb2 ham1 garnished with broccoli2 vegetables4 ,third ,course4--,ducklings2 compte of rhubarb2 custards2 vanilla cream2 orange jelly2 cabinet pudding2 ice pudding2 dessert4 ,dinner for #h persons4 ,first ,course4--,spring soup2 slices of salmon and caper sauce2 fried filleted soles4 ,entres4--,chicken vol-au-vent2 mutton cutlets and tomato sauce4 ,second ,course4--,roast loin of veal2 boiled fowls la bchamel2 tongue2 vegetables4 ,third ,course4--,guinea-fowls2 sea-kale2 artichoke bottoms2 cabinet pudding2 blancmange2 apricot tartlets2 rice fritters2 macaroni and ,parmesan cheese2 dessert4 ,dinners for #f persons4 ,first ,course4--,tapioca soup2 boiled salmon and lobster sauce4 ,entres4--,sweetbreads2 oyster patties4 ,second ,course4--,haunch of mutton2 boiled capon and white sauce2 tongue2 vegetables4 ,third ,course4--,souffl of rice2 lemon cream2 charlotte la parisienne2 rhubarb tart2 dessert4 99 99 99 99 99 ,first ,course4--,julienne soup2 fried whitings2 red mullet4 ,entres4--,lamb cutlets and cucumbers2 rissoles4 ,second ,course4--,roast ribs of beef2 neck of veal la bchamel2 vegetables4 ,third ,course4--,ducklings2 lemon pudding2 rhubarb tart2 custards2 cheesecakes2 dessert4 99 99 99 99 99 ,first ,course4--,vermicelli soup2 brill and shrimp sauce4 ,entres4--,fricandeau of veal2 lobster cutlets4 ,second ,course4--,roast fore-quarter of lamb2 boiled chickens2 tongue2 vegetables4 ,third ,course4--,goslings2 sea-kale2 plum pudding2 whipped cream2 compte of rhubarb2 cheesecakes2 dessert4 99 99 99 99 99 ,first ,course4--,ox-tail soup2 crimped salmon4 ,entres4--,croquettes of chicken2 mutton cutlets and soubise sauce4 ,second ,course4--,roast fillet of veal2 boiled bacon-cheek1 garnished with sprouts2 boiled capon2 vegetables4 ,third ,course4--,sea-kale2 lobster salad2 cabinet pudding2 ginger cream2 raspberry-jam tartlets2 rhubarb tart2 macaroni2 dessert4 ,,april1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,clear gravy soup4 #b4 ,roast haunch of mutton1 sea-kale1 potatoes4 #c4 ,rhubarb tart1 custards in glasses4 ,monday4--#a4 ,crimped skate and caper sauce4 #b4 ,boiled knuckle of veal and rice1 cold mutton1 mashed potatoes4 #c4 ,baked plum-pudding4 ,tuesday4--#a4 ,vegetable soup4 #b4 ,toad-in-the-hole1 made from remains of cold mutton4 #c4 ,stewed rhubarb and baked custard puddings4 ,wednesday4--#a4 ,fried soles1 anchovy sauce4 #b4 ,boiled beef and carrots1 suet dumplings4 #c4 ,lemon pudding4 ,thursday4--#a4 ,pea-soup1 made with liquor that beef was boiled in4 #b4 ,cold beef1 mashed potatoes1 mutton cutlets and tomato sauce4 #c4 ,macaroni4 ,friday4--#a4 ,bubble-and-squeak made with remains of cold beef1 roast shoulder of veal stuffed1 spinach and potatoes4 #b4 ,boiled batter pudding and sweet sauce4 ,saturday4--#a4 ,stewed veal with vegetables1 made of remains of cold shoulder1 broiled rump-steak and oyster sauce4 #b4 ,yeast dumplings4 99 99 99 99 99 ,sunday4--,boiled salmon and dressed cucumber1 anchovy sauce4 #b4 ,roast fore-quarter of lamb1 spinach1 potatoes1 and mint sauce4 #c4 ,rhubarb tart and cheesecakes4 ,monday4--,curried salmon1 made with remains of salmon1 dish of boiled rice4 #b4 ,cold lamb1 rump-steak and kidney pudding1 potatoes4 #c4 ,spinach and poached eggs4 ,tuesday4--#a4 ,scotch mutton broth with pearl barley4 #b4 ,boiled neck of mutton1 caper sauce1 suet dumplings1 carrots4 #c4 ,baked rice puddings4 ,wednesday4--#a4 ,boiled mackerel and melted butter and fennel sauce1 potatoes4 #b4 ,roast fillet of veal1 bacon and greens4 #c4 ,fig pudding4 ,thursday4--#a4 ,flemish soup4 #b4 ,roast loin of mutton1 broccoli1 potatoes1 veal rolls made from remains of cold veal4 #c4 ,boiled rhubarb pudding4 ,friday4--#a4 ,irish stew or haricot for cold mutton1 minced veal4 #b4 ,half-pay pudding4 ,saturday4--#a4 ,rump-steak pie1 broiled mutton chops4 #b4 ,baked arrowroot pudding4 ,,april1 ,things in ,season4 ,fish4--,brill1 carp1 cockles1 crabs1 dory1 flounders1 ling1 lobsters1 red and grey mullet1 mussels1 oysters1 perch1 prawns1 salmon 7but rather scarce and expensive71 shad1 shrimps1 skate1 smelts1 soles1 tench1 turbot1 whitings4 ,meat4--,beef1 lamb1 mutton1 veal4 ,poultry4--,chickens1 ducklings1 fowls1 pigeons1 pullets1 rabbits4 ,game4--,leverets4 ,vegetables4--,broccoli1 celery1 lettuces1 young onions1 parsnips1 radishes1 small salad1 sea-kale1 spinach1 sprouts1 various herbs4 ,fruit4--,apples1 nuts1 pears1 forced cherries1 c4 for tarts1 rhubarb1 dried fruits1 crystallized preserves4 ,,arrowroot ,,biscuits1 or ,drops4 ,ingredients4-- lb4 of butter1 #f eggs1 lb4 of flour1 #f oz4 of arrowroot1 lb4 of pounded loaf sugar4 ,mode4--,beat the butter to a cream2 whisk the eggs to a strong froth1 add them to the butter1 stir in the flour a little at a time1 and beat the mixture well4 ,break down all the lumps from the arrowroot1 and add that with the sugar to the other ingredients4 ,mix all well together1 drop the dough on a buttered tin1 in pieces the size of a shilling1 and bake the biscuits about hour in a slow oven4 ,if the whites of the eggs are separated from the yolks1 and both are beaten separately before being added to the other ingredients1 the biscuits will be much lighter4 ,time4-- hour4 ,average cost1 #bs4 #f;d4 ,sufficient to make from #c to #d dozen biscuits4 ,seasonable at any time4 ,,arrowroot ,,blancmange 7an inexpensive ,supper ,dish74 ,ingredients4--#d heaped tablespoonfuls of arrowroot1 #a pint of milk1 #c laurel-leaves or the rind of lemon1 sugar to taste4 ,mode4--,mix to a smooth batter the arrowroot with pint of the milk2 put the other pint on the fire1 with laurel-leaves or lemon-peel1 whichever may be preferred1 and let the milk steep until it is well flavoured2 then strain the milk1 and add it1 boiling1 to the mixed arrowroot2 sweeten it with sifted sugar1 and let it boil1 stirring it all the time1 till it thickens sufficiently to come from the saucepan4 ,grease a mould with pure salad-oil1 pour in the blancmange1 and1 when quite set1 turn it out on a dish1 and pour round it a compte of any kind of fruit1 or garnish it with jam4 ,a tablespoonful of brandy1 stirred in just before the blancmange is moulded1 very much improves the flavour of this sweet dish4 ,time4--,altogether1 hour4 ,average cost1 #f;d4 without the garnishing4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,arrowroot ,,pudding1 ,baked or ,boiled4 ,ingredients4--#b tablespoonfuls of arrowroot1 #a pint of milk1 #a oz4 of butter1 the rind of lemon1 #b heaped tablespoonfuls of moist sugar1 a little grated nutmeg4 ,mode4--,mix the arrowroot with as much cold milk as will make it into a smooth batter1 moderately thick2 put the remainder of the milk into a stewpan with the lemon-peel1 and let it infuse for about hour2 when it boils1 strain it gently to the batter1 stirring it all the time to keep it smooth2 then add the butter2 beat this well in until thoroughly mixed1 and sweeten with moist sugar4 ,put the mixture into a pie-dish1 round which has been placed a border of paste2 grate a little nutmeg over the top1 and bake the pudding from #a to #a hour1 in a moderate oven1 or boil it the same length of time in a well-buttered basin4 ,to enrich this pudding1 stir to the other ingredients1 just before it is put in the oven1 #c well-whisked eggs1 and add a tablespoonful of brandy4 ,for a nursery pudding1 the addition of the latter ingredients will be found quite superfluous1 as also the paste round the edge of the dish4 ,time4--#a to #a hour1 baked or boiled4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,arrowroot ,,sauce1 for ,puddings4 ,ingredients4--#b small teaspoonfuls of arrowroot1 #d dessertspoonfuls of pounded sugar1 the juice of #a lemon1 teaspoonful of grated nutmeg1 pint of water4 ,mode4--,mix the arrowroot smoothly with the water2 put this into a stewpan2 add the sugar1 strained lemon-juice1 and grated nutmeg4 ,stir these ingredients over the fire until they boil1 when the sauce is ready for use4 ,a small quantity of wine1 or any liqueur1 would very much improve the flavour of this sauce3 it is usually served with bread1 rice1 custard1 or any dry pudding that is not very rich4 ,time4--,altogether1 #ae minutes4 ,average cost1 #d;d4 ,sufficient for #f or #g persons4 ,,arrowroot1 to make4 ,ingredients4--,two teaspoonfuls of arrowroot1 #c tablespoonfuls of cold water1 pint of boiling water4 ,mode4--,mix the arrowroot smoothly in a basin with the cold water1 then pour on it the boiling water1 stirring all the time4 ,the water must be boiling at the time it is poured on the mixture1 or it will not thicken2 if mixed with hot water only1 it must be put into a clean saucepan1 and boiled until it thickens2 but this occasions more trouble1 and is quite unnecessary1 if the water is boiling at first4 ,put the arrowroot into a tumbler1 sweeten it with lump sugar1 and flavour it with grated nutmeg or cinnamon1 or a piece of lemon-peel1 or1 when allowed1 #c tablespoonfuls of port or sherry4 ,as arrowroot is in itself flavourless and insipid1 it is almost necessary to add the wine to make it palatable4 ,arrowroot made with milk instead of water is far nicer1 but is not so easily digested4 ,it should be mixed in the same manner1 with #c tablespoonfuls of cold water1 the boiling milk then poured on it1 and well stirred4 ,when made in this manner1 no wine should be added1 but merely sugar1 and a little grated nutmeg or lemon-peel4 ,time4--,if obliged to be boiled1 #b minutes4 ,average cost1 #b;d4 per pint4 ,sufficient to make pint of arrowroot4 ,,artichokes1 ,boiled4 ,ingredients4--,to each gallon of water1 allow #a heaped tablespoonful of salt1 a piece of soda the size of a shilling2 artichokes4 ,mode4--,wash the artichokes well in several waters2 see that no insects remain about them1 and trim away the leaves at the bottom4 ,cut off the stems and put them into boiling water1 to which has been added salt and soda in the above proportion4 ,keep the saucepan uncovered1 and let them boil quickly until tender2 ascertain when they are done by thrusting a fork in them1 or by trying if the leaves can be easily removed4 ,take them out1 let them drain for a minute or two1 and serve in a napkin1 or with a little white sauce poured over4 ,a tureen of melted butter should accompany them4 ,this vegetable1 unlike any other1 is considered better for being gathered two or three days2 but they must be well soaked and washed previous to dressing4 ,time4--#bj to #be minutes1 after the water boils4 ,sufficient1--a dish of #e or #f for #d persons4 ,seasonable from ,july to the beginning of ,september4 ,illustration3 ,,artichokes4 ,illustration3 ,,jerusalem ,,artichokes4 ,,artichokes1 a ,french ,mode of ,cooking4 ,ingredients4--#e or #f artichokes2 to each gallon of water allow #a heaped tablespoonful of salt1 teaspoonful of pepper1 #a bunch of savoury herbs1 #b oz4 of butter4 ,mode4--,cut the ends of the leaves1 as also the stems2 put the artichokes into boiling water1 with the above proportion of salt1 pepper1 herbs1 and butter2 let them boil quickly until tender1 keeping the lid of the saucepan off1 and when the leaves come out easily1 they are cooked enough4 ,to keep them a beautiful green1 put a large piece of cinder into a muslin bag1 and let it boil with them4 ,serve with plain melted butter4 ,time4--#bj to #be minutes4 ,sufficient1--#e or #f sufficient for #d or #e persons4 ,seasonable from ,july to the beginning of ,september4 ,,artichokes4 ,fried 7,entremets1 or small dish to be served with the ,second ,course74 ,ingredients4--#e or #f artichokes1 salt and water3 for the batter1-- lb4 of flour1 a little salt1 the yolk of #a egg1 milk4 ,mode4--,trim and boil the artichokes1 and rub them over with lemon-juice1 to keep them white4 ,when they are quite tender1 take them up1 remove the chokes1 and divide the bottoms2 dip each piece into batter1 fry them into hot lard or dripping1 and garnish the dish with crisped parsley4 ,serve with plain melted butter4 ,time4--#bj minutes to boil the artichokes1 #e to #g minutes to fry them4 ,sufficient1--#e or #f for #d or #e persons4 ,seasonable from ,july to the beginning of ,september4 ,,artichokes l',italienne4 ,ingredients4--#d or #e artichokes1 salt and butter1 about pint of good gravy4 ,mode4--,trim and cut the artichokes into quarters1 and boil them until tender in water mixed with a little salt and butter4 ,when done1 drain them well1 and lay them all round the dish1 with the leaves outside4 ,have ready some good gravy1 highly flavoured with mushrooms2 reduce it until quite thick1 and pour it round the artichokes1 and serve4 ,time4--#bj to #be minutes to boil the artichokes4 ,sufficient for one side-dish4 ,seasonable from ,july to the beginning of ,september4 ,,artichokes1 ,boiled ,jerusalem4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt2 artichokes4 ,mode4--,wash1 peel1 and shape the artichokes in a round or oval form1 and put them into a saucepan with sufficient cold water to cover them salted in the above proportion4 ,let them boil gently until tender2 take them up1 drain them1 and serve them in a napkin1 or plain1 whichever mode is preferred2 send to table with them a tureen of melted butter or cream sauce1 a little of which may be poured over the artichokes when they are not served in a napkin4 ,time4--,about twenty minutes after the water boils4 ,average cost1 #b;d4 per lb4 ,sufficient1--#aj for a dish for #f persons4 ,seasonable4--from ,september to ,june4 ,,artichokes1 ,mashed ,jerusalem4 ,ingredients4--,to each gallon of water allow #a oz4 of salt1 #ae or #af artichokes1 #a oz4 butter1 pepper and salt to taste4 ,mode4--,boil the artichokes as in the preceding recipe until tender2 drain and press the water from them1 and beat them up with a fork4 ,when thoroughly mashed and free from lumps1 put them into a saucepan with the butter and a seasoning of white pepper and salt2 keep stirring over the fire until the artichokes are quite hot1 and serve4 ,a pretty way of serving ,jerusalem artichokes as an entremets1 or second course dish1 is to shape the artichokes in the form of a pear1 and to serve them covered with white sauce1 garnished with ,brussels sprouts4 ,time4--,about #bj minutes4 ,average cost1 #b;d4 per lb4 ,sufficient for #f or #g persons4 ,seasonable from ,september to ,june4 ,,artichoke 7,jerusalem7 ,,soup1 sometimes called ,palestine ,soup 7a ,white ,soup74 ,ingredients4--#c slices of lean bacon or ham1 a head of celery1 #a turnip1 #a onion1 #c oz4 of butter1 #d lbs4 of artichokes1 #a pint of boiling milk1 or #a pint of boiling cream1 salt and cayenne to taste1 #b lumps of sugar1 #b quarts of white stock4 ,mode4--,put the bacon and vegetables1 which should be cut into thin slices1 into the stewpan with the butter4 ,braise these for of an hour1 keeping them well stirred4 ,wash and pare the artichokes1 and after cutting them into thin slices1 add them1 with a pint of stock1 to the other ingredients4 ,when these have gently stewed down to a smooth pulp1 put in the remainder of the stock4 ,stir it well1 adding the seasoning1 and when it has simmered for five minutes1 pass it through a strainer4 ,now pour it back into the stewpan1 let it again simmer five minutes1 taking care to skim it well1 and stir it to the boiling milk or cream4 ,serve with small sippets of bread fried in butter4 ,time4--#a hour4 ,average cost per quart1 #as4 #b;d4 ,seasonable from ,june to ,october4 ,sufficient for #h persons4 ,,asparagus1 ,boiled4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt2 asparagus4 ,mode4--,asparagus should be dressed as soon as possible after it is cut1 although it may be kept for a day or two by putting the stalks into cold water2 yet to be good1 like every other vegetable1 it cannot be cooked too fresh4 ,scrape the white part of the stems1 beginning from the head1 and throw them into cold water2 then tie them into bundles of about #bj each1 keeping the heads all one way1 and cut the stalks evenly1 that they may all be the same length2 put them into boiling water1 with salt in the above proportion2 keep them boiling quickly until tender1 with the saucepan uncovered4 ,when the asparagus is done1 dish it upon toast1 which should be dipped in the water it was cooked in1 and leave the white ends outward each way1 with the points meeting in the middle4 ,serve with a tureen of melted butter4 ,time4--#ae to #ah minutes after the water boils4 ,average cost1 in full season1 #bs4 #f;d4 the #ajj heads4 ,sufficient4--,allow about #ej heads for #d or #e persons4 ,seasonable4--,may be had forced from ,january1 but cheapest in ,may1 ,june and ,july4 ,illustration3 ,,boiled ,,asparagus4 ,illustration3 ,,asparagus ,,tongs4 ,,asparagus-,,peas 7,entremets1 or to be served as a ,side ,dish1 with the ,second ,course74 ,ingredients4--#ajj heads of asparagus1 #b oz4 of butter1 a small bunch of parsley1 #b or #c green onions1 flour1 #a lump of sugar1 the yolks of #b eggs1 #d tablespoonfuls of cream1 salt4 ,mode4--,carefully scrape the asparagus1 cut it into pieces of an equal size1 avoiding that which is in the least hard or tough1 and throw them into cold water4 ,then boil the asparagus in salt and water until three-parts done2 take it out1 drain1 and place it on a cloth to dry the moisture away from it4 ,put it into a stewpan with the butter1 parsley1 and onions1 and shake over a brisk fire for #aj minutes4 ,dredge in a little flour1 add the sugar1 and moisten with boiling water4 ,when boiled a short time and reduced1 take out the parsley and onions1 thicken with the yolks of #b eggs beaten with the cream2 add a seasoning of salt1 and when the whole is on the point of simmering1 serve4 ,make the sauce sufficiently thick to adhere to the vegetable4 ,time4--,altogether1 hour4 ,average cost1 #as4 #f;d4 a pint4 ,seasonable in ,may1 ,june1 and ,july4 ,,asparagus ,,pudding 7a delicious ,dish1 to be served with the ,second ,course74 ,ingredients4-- pint of asparagus peas1 #d eggs1 #b tablespoonfuls of flour1 #a tablespoonful of very finely minced ham1 #a oz4 of butter1 pepper and salt to taste1 milk4 ,mode4--,cut up the nice green tender parts of asparagus1 about the size of peas2 put them into a basin with the eggs1 which should be well beaten1 and the flour1 ham1 butter1 pepper1 and salt4 ,mix all these ingredients well together1 and moisten with sufficient milk to make the pudding of the consistency of thick batter2 put it into a pint buttered mould1 tie it down tightly with a floured cloth1 place it in boiling water1 and let it boil for #b hours2 turn it out of the mould on to a hot dish1 and pour plain melted butter round1 but not over1 the pudding4 ,green peas pudding may be made in exactly the same manner1 substituting peas for the asparagus4 ,time4--#b hours4 ,average cost1 #as4 #f;d4 per pint4 ,seasonable in ,may1 ,june1 and ,july4 ,,asparagus ,,soup4 ,ingredients4--#ajj heads of asparagus1 #b quarts of medium stock 7see ,,stock71 #a pint of water1 salt4 ,mode4--,scrape the asparagus1 but do not cut off any of the stems1 and boil it in a pint of water salted1 until the heads are nearly done4 ,then drain the asparagus1 cut off the green heads very neatly1 and put them on one side until the soup is ready4 ,if the stock is not made1 add the stems of asparagus to the rest of the vegetables2 if1 however1 the stock is ready1 boil the stems a little longer in the same water that they were first cooked in4 ,then strain them off1 add the asparagus water to the stock1 and when all is boiling drop in the green heads 7or peas as they are called71 and simmer for #b or #c minutes4 ,if the soup boils long after the asparagus is put in1 the appearance of the vegetable would be quite spoiled4 ,a small quantity of sherry1 added after the soup is put into the tureen1 would improve this soup very much4 ,sometimes a ,french roll is cut up and served in it4 ,time4--,to nearly cook the asparagus1 #ab minutes4 ,average cost1 #as4 #i;d4 per quart4 ,sufficient for #f or #h persons4 ,seasonable from ,may to ,august4 ,,aspic1 or ,ornamental ,savoury ,jelly4 ,ingredients4--#d lbs4 of knuckle of veal1 #a cow-heel1 #c or #d slices of ham1 any poultry trimmings1 #b carrots1 #a onion1 #a faggot of savoury herbs1 #a glass of sherry1 #c quarts of water2 seasoning to taste of salt and whole white pepper2 #c eggs4 ,mode4--,lay the ham on the bottom of a stewpan1 cut up the veal and cow-heel into small pieces1 and lay them on the ham2 add the poultry trimmings1 vegetables1 herbs1 sherry1 and water1 and let the whole simmer very gently for #d hours1 carefully taking away all scum that may rise to the surface2 strain through a fine sieve1 and pour into an earthen pan to get cold4 ,have ready a clean stewpan1 put in the jelly1 and be particular to leave the sediment behind1 or it will not be clear4 ,add the whites of #c eggs1 with salt and pepper1 to clarify2 keep stirring over the fire till the whole becomes very white2 then draw it to the side1 and let it stand till clear4 ,when this is the case1 strain it through a cloth or jelly-bag1 and use it for moulding poultry1 c4 ,tarragon vinegar may be added to give an additional flavour4 ,time4--,altogether #d hours4 ,average cost for this quantity1 #ds4 ,,august--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,mock-,turtle ,soup1 removed by ,broiled ,salmon and ,caper ,sauce4 ,vase of ,red ,mullet4 ,flowers4 ,perch4 ,soup la ,julienne1 removed by ,brill and ,shrimp ,sauce4 ,second ,course4 ,haunch of ,venison4 ,ham1 garnished4 ,vase of ,capons la ,financire4 ,flowers4 ,roast ,fowls4 ,leveret ,pie4 ,saddle of ,mutton4 ,entres4 ,fricandeau de ,veau la ,jardinire4 ,vase of ,lamb ,cutlets la ,pure ,curried ,lobster4 ,flowers4 de ,pommes de ,terre4 ,fillets of ,ducks and ,peas4 ,third ,course4 ,lobster ,grouse ,cheesecakes4 ,salad4 removed by ,cabinet ,pudding4 ,fruit ,jelly4 ,charlotte ,vase of ,custards4 la ,flowers4 ,vanille4 ,vol-au-,vent of ,pears4 ,larded ,peahen1 ,raspberry removed by ,prawns4 ,tartlets4 ,iced ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,vermicelli soup2 soup la reine2 boiled salmon2 fried flounders2 trout en matelot4 ,entres4--,stewed pigeons2 sweetbreads2 ragot of ducks2 fillets of chickens and mushrooms4 ,second ,course4--,quarter of lamb2 cotellette de buf la jardinire2 roast fowls and boiled tongue2 bacon and beans4 ,third ,course4--,grouse2 wheatears2 greengage tart2 whipped cream2 vol-au-vent of plums2 fruit jelly2 iced pudding2 cabinet pudding2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,julienne soup2 fillets of turbot and ,dutch sauce2 red mullet4 ,entres4--,riz de veau aux tomates2 fillets of ducks and peas4 ,second ,course4--,haunch of venison2 boiled capon and oysters2 ham1 garnished2 vegetables4 ,third ,course4--,leveret2 fruit jelly2 compte of greengages2 plum tart2 custards1 in glasses2 omelette souffl2 dessert and ices4 ,dinner for #f persons4 ,first ,course4--,macaroni soup2 crimped salmon and sauce ,hollandaise2 fried fillets of trout4 ,entres4--,tendrons do veau and stewed peas2 salmi of grouse4 ,second ,course4--,roast loin of veal2 boiled bacon1 garnished with ,french beans2 stewed beef la jardinire2 vegetables4 ,third ,course4--,turkey poult2 plum tart2 custard pudding2 vol-au-vent of pears2 strawberry cream2 ratafia souffl2 dessert4 99 99 99 99 99 ,first ,course4--,vegetable-marrow soup2 stewed mullet2 fillets of salmon and ravigotte sauce4 ,entres4--,curried lobster2 fricandeau de veau la jardinire4 ,second ,course4--,roast saddle of mutton2 stewed shoulder of veal1 garnished with forcemeat balls2 vegetables4 ,third ,course4--,roast grouse and bread sauce2 vol-au-vent of greengages2 fruit jelly2 raspberry cream2 custards2 fig pudding2 dessert4 ,,august1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,vegetable-marrow soup4 #b4 ,roast quarter of lamb1 mint sauce2 ,french beans and potatoes4 #c4 ,raspberry-and-currant tart1 custard pudding4 ,monday4--#a4 ,cold lamb and salad1 small meat-pie1 vegetable marrow1 and white sauce4 #b4 ,lemon dumplings4 ,tuesday4--#a4 ,boiled mackerel4 #b4 ,stewed loin of veal1 ,french beans and potatoes1 #c4 ,baked raspberry pudding4 ,wednesday4--#a4 ,vegetable soup4 #b4 ,lamb cutlets and ,french beans2 the remains of stewed shoulder of veal1 mashed vegetable marrow4 #c4 ,black-currant pudding4 ,thursday4--#a4 ,roast ribs of beef1 ,yorkshire pudding1 ,french beans and potatoes4 #b4 ,bread-and-butter pudding4 ,friday4--#a4 ,fried soles and melted butter4 #b4 ,cold beef and salad1 lamb cutlets and mashed potatoes4 #c4 ,cauliflowers and white sauce instead of pudding4 ,saturday4--#a4 ,stewed beef and vegetables1 with remains of cold beef2 mutton pudding4 #b4 ,macaroni and cheese4 99 99 99 99 99 ,sunday4--#a4 ,salmon pudding4 #b4 ,roast fillet of veal1 boiled bacon-cheek garnished with tufts of cauliflowers1 ,french beans and potatoes4 #c4 ,plum tart1 boiled custard pudding4 ,monday4--#a4 ,baked soles4 #b4 ,cold veal and bacon1 salad1 mutton cutlets and tomato sauce4 #c4 ,boiled currant pudding4 ,tuesday4--#a4 ,rice soup4 #b4 ,roast fowls and water-cresses1 boiled knuckle of ham1 minced veal garnished with crotons2 vegetables4 #c4 ,college pudding4 ,wednesday4--#a4 ,curried fowl with remains of cold fowl2 dish of rice1 stewed rump-steak and vegetables4 #b4 ,plum tart4 ,thursday4--#a4 ,boiled brisket of beef1 carrots1 turnips1 suet dumplings1 and potatoes4 #b4 ,baked bread pudding4 ,friday4--#a4 ,vegetable soup1 made from liquor that beef was boiled in4 #b4 ,cold beef and dressed cucumber1 veal cutlets and tomato sauce4 #c4 ,fondue4 ,saturday4--#a4 ,bubble-and-squeak1 made from remains of cold beef2 cold veal-and-ham pie1 salad4 #b4 ,baked raspberry pudding4 ,,august1 ,things in ,season4 ,fish4--,brill1 carp1 chub1 crayfish1 crabs1 dory1 eels1 flounders1 grigs1 herrings1 lobsters1 mullet1 pike1 prawns1 salmon1 shrimps1 skate1 soles1 sturgeon1 thornback1 trout1 turbot4 ,meat4--,beef1 lamb1 mutton1 veal1 buck venison4 ,poultry4--,chickens1 ducklings1 fowls1 green geese1 pigeons1 plovers1 pullets1 rabbits1 turkey poults1 wheatears1 wild ducks4 ,game4--,leverets1 grouse1 black-cock4 ,vegetables4--,artichokes1 asparagus1 beans1 carrots1 cabbages1 cauliflowers1 celery1 cresses1 endive1 lettuces1 mushrooms1 onions1 peas1 potatoes1 radishes1 sea-kale1 small salading1 sprouts1 turnips1 various kitchen herbs1 vegetable marrows4 ,fruit4--,currants1 figs1 filberts1 gooseberries1 grapes1 melons1 mulberries1 nectarines1 peaches1 pears1 pineapples1 plums1 raspberries1 walnuts4 ,,bacon1 ,boiled4 ,ingredients4--,bacon2 water4 ,mode4--,as bacon is frequently excessively salt1 let it be soaked in warm water for an hour or two previous to dressing it2 then pare off the rusty parts1 and scrape the under-side and rind as clean as possible4 ,put it into a saucepan of cold water2 let it come gradually to a boil1 and as fast as the scum rises to the surface of the water1 remove it4 ,let it simmer very gently until it is thoroughly done2 then take it up1 strip off the skin1 and sprinkle over the bacon a few bread raspings1 and garnish with tufts of cauliflower or ,brussels sprouts4 ,when served alone1 young and tender broad beans or green peas are the usual accompaniments4 ,time4--#a lb4 of bacon1 hour2 #b lbs41 #a hour4 ,average cost1 #aj;d4 to #as4 per lb4 for the primest parts4 ,sufficient4--#b lbs41 when served with poultry or veal1 sufficient for #aj persons4 ,seasonable at any time4 ,illustration3 ,,boiled ,,bacon4 ,,bacon1 ,broiled ,rashers of4 ,before purchasing bacon1 ascertain that it is perfectly free from rust1 which may easily be detected by its yellow colour2 and for broiling1 the streaked part of the thick flank is generally the most esteemed4 ,cut it into thin slices1 take off the rind1 and broil over a nice clear fire2 turn it two or three times1 and serve very hot4 ,should there be any cold bacon left from the previous day1 it answers very well for breakfast1 cut into slices1 and broiled or fried4 ,time4--#c or #d minutes4 ,average cost1 #aj;d4 to #as4 per lb4 for the primest parts4 ,seasonable at any time4 ,note4--,when the bacon is cut very thin1 the slices may be curled round and fastened by means of small skewers1 and fried or toasted before the fire4 ,,bacon and ,,hams1 ,curing of4 ,the carcass of the hog1 after hanging over-night to cool1 is laid on a strong bench or stool1 and the head is separated from the body at the neck close behind the ears2 the feet and also the internal fat are removed4 ,the carcass is next divided into two sides in the following manner3--,the ribs are divided about an inch from the spine on each side1 and the spine1 with the ends of the ribs attached1 together with the internal flesh between it and the kidneys1 and also the flesh above it1 throughout the whole length of the sides1 are removed4 ,the portion of the carcass thus cut out is in the form of a wedge--the breadth of the interior consisting of the breadth of the spine1 and about an inch of the ribs on each side1 being diminished to about half an inch at the exterior or skin along the back4 ,the breastbone1 and also the first anterior rib1 are also dissected from the side4 ,sometimes the whole of the ribs are removed2 but this1 for reasons afterwards to be noticed1 is a very bad practice4 ,when the hams are cured separately from the sides1 which is generally the case1 they are cut out so as to include the hock-bone1 in a similar manner to the ,london mode of cutting a haunch of mutton4 ,the carcass of the hog thus cut up is ready for being salted1 which process1 in large curing establishments1 is generally as follows3--,the skin side of the pork is rubbed over with a mixture of fifty parts by weight of salt1 and one part of saltpetre in powder1 and the incised parts of the ham or flitch1 and the inside of the flitch1 covered with the same4 ,the salted bacon1 in pairs of flitches with the insides to each other1 is piled one pair of flitches above another on benches slightly inclined1 and furnished with spouts or troughs to convey the brine to receivers in the floor of the salting-house1 to be afterwards used for pickling pork for navy purposes4 ,in this state the bacon remains a fortnight1 which is sufficient for flitches cut from hogs of a carcass weight less than #ae stone 7#ad lbs4 to the stone74 ,flitches of a larger size1 at the expiration of that time1 are wiped dry and reversed in their place in the pile1 having1 at the same time1 about half the first quantity of fresh1 dry1 common salt sprinkled over the inside and incised parts2 after which they remain on the benches for another week4 ,hams being thicker than flitches1 will require1 when less than #bj lbs4 weight1 #c weeks2 and when above that weight1 #d weeks to remain under the above described process4 ,the next and last process in the preparation of bacon and hams1 previous to being sent to market1 is drying4 ,this is effected by hanging the flitches and hams for #b or #c weeks in a room heated by stoves1 or in a smoke-house1 in which they are exposed for the same length of time to the smoke arising from the slow combustion of the sawdust of oak or other hard wood4 ,the latter mode of completing the curing process has some advantages over the other1 as by it the meat is subject to the action of creosote1 a volatile oil produced by the combustion of the sawdust1 which is powerfully antiseptic4 ,the process also furnishing a thin covering of a resinous varnish1 excludes the air not only from the muscle1 but also from the fat--thus effectually preventing the meat from becoming rusted2 and the principal reasons for condemning the practice of removing the ribs from the flitches of pork are1 that by so doing the meat becomes unpleasantly hard and pungent in the process of salting1 and1 by being more exposed to the action of the air1 becomes sooner and more extensively rusted4 ,notwithstanding its superior efficacy in completing the process of curing1 the flavour which smoke-drying imparts to meat is disliked by many persons1 and it is therefore by no means the most general mode of drying adopted by mercantile curers4 ,a very impure variety of pyroligneous acid1 or vinegar made from the destructive distillation of wood1 is sometimes used1 on account of the highly preservative power of the creosote which it contains1 and also to impart the smoke-flavour2 in which latter object1 however1 the coarse flavour of tar is given1 rather than that derived from the smoke from combustion of wood4 ,a considerable portion of the bacon and hams salted in ,ireland is exported from that country packed amongst salt1 in bales1 immediately from the salting process1 without having been in any degree dried4 ,in the process of salting above described1 pork loses from #h to #aj per cent of its weight1 according to the size and quality of the meat2 and a further diminution of weight1 to the extent of #e to #f per cent4 takes place in drying during the first fortnight after being taken out of salt2 so that the total loss in weight occasioned by the preparation of bacon and hams in a proper state for market1 is not less on an average than #ae per cent4 on the weight of the fresh pork4 ,,bacon1 to ,cure and ,keep it free from ,rust 7,cobbett's ,recipe74 ,the two sides that remain1 and which are called flitches1 are to be cured for bacon4 ,they are first rubbed with salt on their insides1 or flesh sides1 then placed one on the other1 the flesh sides uppermost1 in a salting-trough which has a gutter round its edges to drain away the brine2 for1 to have sweet and fine bacon1 the flitches must not be sopping in brine1 which gives it the sort of vile taste that barrel and sea pork have4 ,every one knows how different is the taste of fresh dry salt from that of salt in a dissolved state2 therefore change the salt often1--once in #d or #e days2 let it melt and sink in1 but not lie too long2 twice change the flitches1 put that at bottom which was first on the top3 this mode will cost you a great deal more in salt than the sopping mode1 but without it your bacon will not be so sweet and fine1 nor keep so well4 ,as for the time required in making your flitches sufficiently salt1 it depends on circumstances4 ,it takes a longer time for a thick than a thin flitch1 and longer in dry than in damp weather1 or in a dry than in a damp place2 but for the flitches of a hog of five score1 in weather not very dry or damp1 about #f weeks may do2 and as yours is to be fat1 which receives little injury from over-salting1 give time enough1 for you are to have bacon until ,christmas comes again4 ,the place for salting should1 like a dairy1 always be cool1 but well ventilated2 confined air1 though cool1 will taint meat sooner than the midday sun accompanied by a breeze4 ,with regard to smoking the bacon1 two precautions are necessary3 first1 to hang the flitches where no rain comes down upon them2 and next1 that the smoke must proceed from wood1 not peat1 turf1 or coal4 ,as to the time required to smoke a flitch1 it depends a good deal upon whether there be a constant fire beneath2 and whether the fire be large or small3 a month will do1 if the fire be pretty constant and rich1 as a farm-house fire usually is2 but over-smoking1 or rather too long hanging in the air1 makes the bacon rust2 great attention should therefore be paid to this matter4 ,the flitch ought not to be dried up to the hardness of a board1 and yet it ought to be perfectly dry4 ,before you hang it up1 lay it on the floor1 scatter the flesh side pretty thickly over with bran1 or with some fine sawdust1 not of deal or fir2 rub it on the flesh1 or pat it well down upon it3 this keeps the smoke from getting into the little openings1 and makes a sort of crust to be dried on4 ,to keep the bacon sweet and good1 and free from hoppers1 sift fine some clean and dry wood ashes4 ,put some at the bottom of a box or chest long enough to hold a flitch of bacon2 lay in one flitch1 then put in more ashes1 then another flitch1 and cover this with six or eight inches of the ashes4 ,the place where the box or chest is kept ought to be dry1 and1 should the ashes become damp1 they should be put in the fireplace to dry1 and when cold1 put back again4 ,with these precautions1 the bacon will be as good at the end of the year as on the first day4 ,for simple general rules1 these may be safely taken as a guide2 and those who implicitly follow the directions given1 will possess at the expiration of from #f weeks to #b months well-flavoured and well-cured bacon4 ,,bacon or ,,hams1 to ,cure in the ,devonshire way4 ,ingredients4--,to every #ad lbs4 of meat allow #b oz4 of saltpetre1 #b oz4 of salt prunella1 #a lb4 of common salt4 ,for the pickle1 #c gallons of water1 #e lbs4 of common salt1 #g lbs4 of coarse sugar1 #c lbs4 of bay salt4 ,mode4--,weigh the sides1 hams1 and cheeks1 and to every #ad lbs4 allow the above proportion of saltpetre1 salt prunella1 and common salt4 ,pound and mix these together1 and rub well into the meat2 lay it in a stone trough or tub1 rubbing it thoroughly1 and turning it daily for two successive days4 ,at the end of the second day1 pour on it a pickle made as follows3--,put the above ingredients into a saucepan1 set it on the fire1 and stir frequently2 remove all the scum1 allow it to boil for hour1 and pour it hot over the meat4 ,let the hams1 c41 be well rubbed and turned daily2 if the meat is small1 a fortnight will be sufficient for the sides and shoulders to remain in the pickle1 and the hams #c weeks2 if from #cj lbs4 and upwards1 #c weeks will be required for the sides1 c41 and from #d to #e weeks for the hams4 ,on taking the pieces out1 let them drain for an hour1 cover with dry sawdust1 and smoke from a fortnight to three weeks4 ,boil and carefully skim the pickle after using1 and it will keep good1 closely corked1 for #b years4 ,when boiling it for use1 add about #b lbs4 of common salt1 and the same of treacle1 to allow for waste4 ,tongues are excellent put into this pickle cold1 having been first rubbed well with saltpetre and salt1 and allowed to remain #bd hours1 not forgetting to make a deep incision under the thick part of the tongue1 so as to allow the pickle to penetrate more readily4 ,a fortnight or three weeks1 according to the size of the tongue1 will be sufficient4 ,time4--,small meat to remain in the pickle a fortnight1 hams #c weeks2 to be smoked from a fortnight to #c weeks4 ,,bacon1 to ,cure in the ,wiltshire way4 ,ingredients4--#a lb4 of coarse sugar1 lb4 of bay salt1 #f oz4 of saltpetre1 #a lb4 of common salt4 ,mode4--,sprinkle each flitch with salt1 and let the blood drain off for #bd hours2 then pound and mix the above ingredients well together and rub it well into the meat1 which should be turned every day for a month2 then hang it to dry1 and afterwards smoke it for #aj days4 ,time4--,to remain in the pickle from three to four weeks1 to be smoked #aj days1 or rather longer4 ,,bacon1 ,fried ,rashers of1 and ,poached ,eggs4 ,ingredients4--,bacon2 eggs4 ,mode4--,cut the bacon into thin slices1 trim away the rusty parts1 and cut off the rind4 ,put it into a cold frying-pan1 that is to say1 do not place the pan on the fire before the bacon is in it4 ,turn it #b or #c times1 and dish it on a very hot dish4 ,poach the eggs and slip them on to the bacon without breaking the yolks1 and serve quickly4 ,time4--#c or #d minutes4 ,average cost1 #aj;d4 to #as4 per lb4 for the primest parts4 ,sufficient4--,allow #f eggs for #c persons4 ,seasonable at any time4 ,note4--,fried rashers of bacon1 curled1 serve as a pretty garnish to many dishes2 and1 for small families1 answer very well as a substitute for boiled bacon1 to serve with a small dish of poultry1 c4 99 99 99 99 99 ,the ,bain ,marie4--,it is an open kind of vessel1 as shown in the engraving1 and is a utensil much used in modern cookery1 both in ,english and ,french kitchens4 ,it is filled with boiling or nearly boiling water2 and into this water should be put all the stewpans containing those ingredients which it is desired to keep hot4 ,the quantity and quality of the contents of these vessels are not at all affected2 and if the hour of dinner is uncertain in any establishment1 by reason of the nature of the master's business1 nothing is so sure a means of preserving the flavour of all dishes as the employment of the bain marie4 ,illustration3 ,,the ,,bain ,,marie4 ,,barbel4 ,ingredients4-- pint of port wine1 a saltspoonful of salt1 #b tablespoonfuls of vinegar1 #b sliced onions1 a faggot of sweet herbs1 nutmeg and mace to taste1 the juice of a lemon1 #b anchovies2 #a or #b barbels1 according to size4 ,mode4--,boil the barbels in salt and water till done2 pour off some of the water1 and to the remainder put the ingredients mentioned above4 ,simmer gently for hour or rather more1 and strain4 ,put in the fish1 heat it gradually1 but do not let it boil1 or it will be broken4 ,time4--,altogether #a hour4 ,sufficient for #d persons4 ,seasonable from ,september to ,november4 ,,barberries 7,berberis vulgaris74 ,a fruit of such great acidity1 that even birds refuse to eat it4 ,in this respect1 it nearly approaches the tamarind4 ,when boiled with sugar1 it makes a very agreeable preserve or jelly1 according to the different modes of preparing it4 ,barberries are also used as a dry sweetmeat1 and in sugarplums or comfits2 are pickled with vinegar1 and are used for various culinary purposes4 ,they are well calculated to allay heat and thirst in persons afflicted with fevers4 ,the berries1 arranged on bunches of nicely curled parsley1 make an exceedingly pretty garnish for supper dishes1 particularly for white meats1 like boiled fowl la ,bchamel1 the three colours1 scarlet1 green1 and white1 contrasting well1 and producing a very good effect4 ,,barberries1 to preserve in ,bunches4 ,ingredients4--#a pint of syrup1 barberries4 ,mode4--,prepare some small pieces of clean white wood1 #c inches long and inch wide1 and tie the fruit on to these in nice bunches4 ,have ready some clear syrup 7see ,,syrup72 put in the barberries1 and simmer them in it for #b successive days1 boiling them for nearly hour each day1 and covering them each time with the syrup when cold4 ,when the fruit looks perfectly clear it is sufficiently done1 and should be stowed away in pots1 with the syrup poured over1 or the fruit may be candied4 ,time4-- hour to simmer each day4 ,seasonable in autumn4 ,,barley ,,soup4 ,ingredients4--#b lbs4 of shin of beef1 lb4 of pearl barley1 a large bunch of parsley1 #d onions1 #f potatoes1 salt and pepper1 #d quarts of water4 ,mode4--,put in all the ingredients1 and simmer gently for #c hours4 ,time4--#c hours4 ,average cost1 #b;d4 per quart4 ,seasonable all the year1 but more suitable for winter4 ,,barley-,,sugar1 to make4 ,ingredients4--,to every lb4 of sugar allow pint of water1 the white of an egg4 ,mode4--,put the sugar into a well-tinned saucepan1 with the water1 and1 when the former is dissolved1 set it over a moderate fire1 adding the well-beaten egg before the mixture gets warm1 and stir it well together4 ,when it boils1 remove the scum as it rises1 and keep it boiling until no more appears1 and the syrup looks perfectly clear2 then strain it through a fine sieve or muslin bag1 and put it back into the saucepan4 ,boil it again like caramel1 until it is brittle1 when a little is dropped in a basin of cold water3 it is then sufficiently boiled4 ,add a little lemon-juice and a few drops of essence of lemon1 and let it stand for a minute or two4 ,have ready a marble slab or large dish1 rubbed over with salad-oil2 pour on it the sugar1 and cut it into strips with a pair of scissors3 these strips should then be twisted1 and the barley-sugar stored away in a very dry place4 ,it may be formed into lozenges or drops1 by dropping the sugar in a very small quantity at a time on to the oiled slab or dish4 ,time4-- hour4 ,average cost1 #g;d4 ,sufficient for #e or #f sticks4 ,,barley-,,water1 to make4 ,ingredients4--#b oz4 of pearl barley1 #b quarts of boiling water1 #a pint of cold water4 ,mode4--,wash the barley in cold water2 put it into a saucepan with the above proportion of cold water1 and when it has boiled for about hour1 strain off the water1 and add the #b quarts of fresh boiling water4 ,boil it until the liquid is reduced one half2 strain it1 and it will be ready for use4 ,it may be flavoured with lemon-peel1 after being sweetened1 or a small piece may be simmered with the barley4 ,when the invalid may take it1 a little lemon-juice gives this pleasant drink in illness a very nice flavour2 as does also a small quantity of port wine4 ,time4--,to boil until the liquid is reduced one half4 ,sufficient to make #a quart of barley-water4 ,,batter ,,pudding1 ,baked4 ,ingredients4--#a pint of milk1 #d tablespoonfuls of flour1 #b oz4 of butter1 #d eggs1 a little salt4 ,mode4--,mix the flour with a small quantity of cold milk2 make the remainder hot1 and pour it on to the flour1 keeping the mixture well stirred2 add the butter1 eggs1 and salt2 beat the whole well1 and put the pudding into a buttered pie-dish2 bake for hour1 and serve with sweet sauce1 wine sauce1 or stewed fruit4 ,baked in small cups1 very pretty little puddings may be made2 they should be eaten with the same accompaniments as above4 ,time4-- hour4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,batter ,,pudding1 ,baked1 with ,dried or ,fresh ,fruit4 ,ingredients4--#a pint of milk1 #d tablespoonfuls of flour1 #c eggs1 #b oz4 of finely-shredded suet1 lb4 of currants1 a pinch of salt4 ,mode4--,mix the milk1 flour1 and eggs to a smooth batter2 add a little salt1 the suet1 and the currants1 which should be well washed1 picked1 and dried2 put the mixture into a buttered pie-dish1 and bake in a moderate oven for #a hour4 ,when fresh fruits are in season1 this pudding is exceedingly nice1 with damsons1 plums1 red currants1 gooseberries1 or apples2 when made with these1 the pudding must be thickly sprinkled over with sifted sugar4 ,boiled batter pudding1 with fruit1 is made in the same manner1 by putting the fruit into a buttered basin1 and filling it up with batter made in the above proportion1 but omitting the suet4 ,it must be sent quickly to table1 and covered plentifully with sifted sugar4 ,time4--,baked batter pudding1 with fruit1 #a to #a hour2 boiled ditto1 #a to #a hour1 allowing that both are made with the above proportion of batter4 ,smaller puddings will be done enough in or #a hour4 ,average cost1 #aj;d4 ,sufficient for #g or #h persons4 ,seasonable at any time1 with dried fruits4 ,,batter ,,pudding1 ,boiled4 ,ingredients4--#c eggs1 #a oz4 of butter1 #a pint of milk1 #c tablespoonfuls of flour1 a little salt4 ,mode4--,put the flour into a basin1 and add sufficient milk to moisten it2 carefully rub down all the lumps with a spoon1 then pour in the remainder of the milk1 and stir in the butter1 which should be previously melted2 keep beating the mixture1 add the eggs and a pinch of salt1 and1 when the batter is quite smooth1 put it into a well-buttered basin1 tie it down very tightly1 and put it into boiling water2 move the basin about for a few minutes after it is put into the water1 to prevent the flour settling in any part1 and boil for #a hour4 ,this pudding may also be boiled in a floured cloth that has been wetted in hot water3 it will then take a few minutes less than when boiled in a basin4 ,send batter puddings very quickly to table1 and serve with sweet sauce1 wine sauce1 stewed fruit1 or jam of any kind3 when the latter is used1 a little of it may be placed round the dish in small quantities1 as a garnish4 ,time4--#a hour in a basin1 #a hour in a cloth4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,batter ,,pudding1 with ,orange ,marmalade4 ,ingredients4--#d eggs1 #a pint of milk1 #a oz4 of loaf sugar1 #c tablespoonfuls of flour4 ,mode4--,make the batter with the above ingredients1 put it into a well-buttered basin1 tie it down with a cloth1 and boil for #a hour4 ,as soon as it is turned out of the basin1 put a small jar of orange marmalade all over the top1 and send the pudding very quickly to table4 ,it is advisable to warm the marmalade to make it liquid4 ,time4--#a hour4 ,average cost1 with the marmalade1 #as4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable at any time2 but more suitable for a winter pudding4 ,,beans1 ,boiled ,broad or ,windsor4 ,illustration3 ,,broad ,,beans4 ,ingredients4--,to each gallon of water1 allow #a heaped tablespoonful of salt2 beans4 ,mode4--,this is a favourite vegetable with many persons1 but1 to be nice1 should be young and freshly gathered4 ,after shelling the beans1 put them into boiling water1 salted in the above proportion1 and let them boil rapidly until tender4 ,drain them well in a colander2 dish1 and serve with them separately a tureen of parsley and butter4 ,boiled bacon should always accompany this vegetable1 but the beans should be cooked separately4 ,it is usually served with the beans laid round1 and the parsley and butter in a tureen4 ,beans also make an excellent garnish to a ham1 and when used for this purpose1 if very old1 should have their skins removed4 ,time4--,very young beans1 #ae minutes2 when a moderate size1 #bj to #be minutes1 or longer4 ,average cost1 unshelled1 #f;d4 per peck4 ,sufficient4--,allow one peck for #f or #g persons4 ,seasonable in ,july and ,august4 ,,beans1 ,broad1 la ,poulette4 ,ingredients4--#b pints of broad beans1 pint of stock or broth1 a small bunch of savoury herbs1 including parsley1 a small lump of sugar1 the yolk of #a egg1 pint of cream1 pepper and salt to taste4 ,mode4--,procure some young and freshly-gathered beans1 and shell sufficient to make #b pints2 boil them1 as in the preceding recipe1 until nearly done2 then drain them and put them into a stewpan with the stock1 finely-minced herbs1 and sugar4 ,stew the beans until perfectly tender1 and the liquor has dried away a little2 then beat up the yolk of an egg with the cream1 add this to the beans1 let the whole get thoroughly hot1 and when on the point of simmering1 serve4 ,should the beans be very large1 the skin should be removed previously to boiling them4 ,time4--#aj minutes to boil the beans1 #ae minutes to stew them in the stock4 ,average cost1 unshelled1 #f;d4 per peck4 ,seasonable in ,july and ,august4 ,,beans1 ,boiled ,french4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt1 a very small piece of soda4 ,mode4--,this vegetable should always be eaten young1 as when allowed to grow too long it tastes stringy and tough when cooked4 ,cut off the heads and tails1 and a thin strip on each side of the beans to remove the strings2 then divide each bean into #d or #f pieces1 according to size1 cutting them lengthways in a slanting direction1 and as they are cut put them into cold water1 with a small quantity of salt dissolved in it4 ,have ready a saucepan of boiling water1 with salt and soda in the above proportion2 put in the beans1 keep them boiling quickly1 with the lid uncovered1 and be careful that they do not get smoked4 ,when tender1 which may be ascertained by their sinking to the bottom of the saucepan1 take them up1 pour them into a colander1 and when drained1 dish and serve with plain melted butter4 ,when very young1 beans are sometimes served whole3 thus dressed1 their colour and flavour are much better preserved1 but the more general way of sending them to table is to cut them into thin strips4 ,time4--,very young beans1 #aj to #ab minutes2 moderate size1 #ae to #bj minutes1 after the water boils4 ,average cost1 in full season1 #as4 #d;d4 per peck1 but when forced very expensive4 ,sufficient4--,allow peck for #f or #g persons4 ,seasonable from the middle of ,july to the end of ,september1 but may be had forced from ,february to the beginning of ,june4 ,,beans1 ,french ,mode of ,cooking ,french4 ,ingredients4--,a quart of ,french beans1 #c oz4 of fresh butter1 pepper and salt to taste1 the juice of lemon4 ,mode4--,cut and boil the beans by the preceding recipe1 and when tender1 put them into a stewpan1 and shake over the fire1 to dry away the moisture from the beans4 ,when quite dry and hot1 add the butter1 pepper1 salt1 and lemon-juice2 keep moving the stewpan1 without using a spoon1 as that would break the beans2 and when the butter is melted1 and all is thoroughly hot1 serve4 ,if the butter should not mix well1 add a tablespoonful of gravy1 and serve very quickly4 ,time4--,about hour to boil the beans2 #aj minutes to shake them over the fire4 ,average cost1 in full season1 about #as4 #d;d4 per peck4 ,sufficient for #c or #d persons4 ,seasonable from the middle of ,july to the end of ,september4 ,,beans1 to ,boil ,haricots ,blancs1 or ,white ,haricot4 ,ingredients4--#a quart of white haricot beans1 #b quarts of soft water1 #a oz4 of butter1 #a heaped tablespoonful of salt4 ,mode4--,put the beans into cold water1 let them soak from #b to #d hours1 according to their age2 then put them into cold water salted in the above proportion1 bring them to boil1 and let them simmer very slowly until tender2 pour the water away from them1 let them stand by the side of the fire1 with the lid of the saucepan partially off1 to allow the beans to dry2 then add #a oz4 of butter and a seasoning of pepper and salt4 ,shake the beans about for a minute or two1 and serve3 do not stir them with a spoon1 for fear of breaking them to pieces4 ,time4--,after the water boils1 from #b to #b hours4 ,average cost1 #d;d4 per quart4 ,sufficient for #d or #e persons4 ,seasonable in winter1 when other vegetables are scarce4 ,note4--,haricots blancs1 when new and fresh1 should be put into boiling water1 and do not require any soaking previous to dressing4 ,,beans1 ,haricots ,blancs ,minced ,onions4 ,ingredients4--#a quart of white haricot beans1 #d middling-sized onions1 pint of good brown gravy1 pepper and salt to taste1 a little flour4 ,mode4--,peel and mince the onions not too finely1 and fry them in butter of a light brown colour2 dredge over them a little flour1 and add the gravy and a seasoning of pepper and salt4 ,have ready a pint of haricot beans well boiled and drained2 put them with the onions and gravy1 mix all well together1 and serve very hot4 ,time4--,from #b to #b hours to boil the beans2 #e minutes to fry the onions4 ,average cost1 #d;d4 per quart4 ,sufficient for #d or #e persons4 ,seasonable in winter4 ,,beans1 ,haricots ,blancs la ,matre d',htel4 ,illustration3 ,,haricot ,,beans4 ,ingredients4--#a quart of white haricot beans1 lb4 of fresh butter1 #a tablespoonful of minced parsley1 pepper and salt to taste1 the juice of lemon4 ,mode4--,should the beans be very dry1 soak them for an hour or two in cold water1 and boil them until perfectly tender1 as in the preceding recipe4 ,if the water should boil away1 replenish it with a little more cold1 which makes the skin of the beans tender4 ,let them be very thoroughly done2 drain them well2 then add to them the butter1 minced parsley1 and a seasoning of pepper and salt4 ,keep moving the stewpan over the fire without using a spoon1 as this would break the beans2 and1 when the various ingredients are well mixed with them1 squeeze in the lemon-juice1 and serve very hot4 ,time4--,from #b to #b hours to boil the beans4 ,average cost1 #d;d4 per quart4 ,sufficient for #d or #e persons4 ,seasonable in winter4 ,b,,chamel1 or ,french ,white ,sauce4 ,ingredients4--#a small bunch of parsley1 #b cloves1 bay-leaf1 #a small bunch of savoury herbs1 salt to taste2 #c or #d mushrooms1 when obtainable2 #b pints of white stock1 #a pint of milk or cream1 #a tablespoonful of arrowroot4 ,mode4--,put the stock into a stewpan1 with the parsley1 cloves1 bay-leaf1 herbs1 and mushrooms2 add a seasoning of salt1 but no pepper1 as that would give the sauce a dusty appearance1 and should be avoided4 ,when it has boiled long enough to extract the flavour of the herbs1 c41 strain it1 and boil it up quickly again1 until it is nearly half reduced4 ,now mix the arrowroot smoothly with the milk or cream1 and let it simmer very gently for #e minutes over a slow fire2 pour to it the stock1 and continue to simmer slowly for #aj minutes1 if the sauce be thick4 ,if1 on the contrary1 it be too thin1 it must be stirred over a sharp fire till it thickens4 ,always make it thick1 as it can easily be thinned with cream1 milk1 or white stock4 ,this sauce is excellent for pouring over boiled fowls4 ,time4--,altogether1 #b hours4 ,average cost1 #cs4 per quart1 with cream at #as4 #f;d4 per pint4 ,b,,chamel ,,maigre1 or ,without ,meat4 ,ingredients4--#b onions1 #a blade of mace1 mushroom trimmings1 a small bunch of parsley1 #a oz4 of butter1 flour1 pint of water1 #a pint of milk1 salt1 the juice of lemon1 #b eggs4 ,mode4--,put in a stewpan the milk and pint of water1 with the onions1 mace1 mushrooms1 parsley1 and salt4 ,let these simmer gently for #bj minutes4 ,in the meantime1 rub on a plate #a oz4 of flour and butter2 put it to the liquor1 and stir it well till it boils up2 then place it by the side of the fire1 and continue stirring until it is perfectly smooth4 ,now strain it through a sieve into a basin1 after which put it back in the stewpan1 and add the lemon-juice4 ,beat up the yolks of the eggs with about #d dessertspoonfuls of milk2 strain this to the sauce1 keep stirring it over the fire1 but do not let it boil1 or it will curdle4 ,time4--,altogether1 hour4 ,average cost1 #e;d4 per pint4 ,this is a good sauce to pour over boiled fowls when they are a bad colour4 ,,beef1 ,aitchbone of1 ,boiled4 ,ingredients4--,beef1 water4 ,mode4--,after this joint has been in salt #e or #f days1 it will be ready for use1 and will not take so long boiling as a round1 for it is not so solid4 ,wash the meat1 and1 if too salt1 soak it for a few hours1 changing the water once or twice1 till the required freshness is obtained4 ,put into a saucepan1 or boiling-pot1 sufficient water to cover the meat2 set it over the fire1 and when it boils1 plunge in the joint1 and let it boil up quickly4 ,now draw the pot to the side of the fire1 and let the process be very gradual1 as the water must only simmer1 or the meat will be hard and tough4 ,carefully remove the scum from the surface of the water1 and continue doing this for a few minutes after it first boils4 ,carrots and turnips are served with this dish1 and sometimes suet dumplings1 which may be boiled with the beef4 ,garnish with a few of the carrots and turnips1 and serve the remainder in a vegetable-dish4 ,time4--,an aitchbone of #aj lbs41 #b hours after the water boils2 one of #bj lbs41 #d hours4 ,average cost1 #f;d4 per lb4 ,sufficient4--#aj lbs4 for #g or #h persons4 ,seasonable all the year1 but best from ,september to ,march4 ,illustration3 ,,aitch-,,bone ,,of ,,beef4 ,note4--,the liquor in which the meat has been boiled may be easily converted into a very excellent pea-soup4 ,it will require very few vegetables1 as it will be impregnated with the flavour of those boiled with the meat4 ,,beef ,,la ,,mode4 ,ingredients4--#f or #g lbs4 of the thick flank of beef1 a few slices of fat bacon1 #a teacupful of vinegar1 black pepper1 allspice1 #b cloves well mixed and finely pounded1 making altogether #a heaped teaspoonful2 salt to taste1 #a bunch of savoury herbs1 including parsley1 all finely minced and well mixed2 #c onions1 #b large carrots1 #a turnip1 #a head of celery1 #a pint of water1 #a glass of port wine4 ,mode4--,slice and fry the onions of a pale brown1 and cut up the other vegetables in small pieces1 and prepare the beef for stewing in the following manner3--,choose a fine piece of beef1 cut the bacon into long slices1 about an inch in thickness1 dip them into vinegar1 and then into a little of the above seasoning of spice1 c41 mixed with the same quantity of minced herbs4 ,with a sharp knife make holes deep enough to let in the bacon2 then rub the beef over with the remainder of the seasoning and herbs1 and bind it up in a nice shape with tape4 ,have ready a well-tinned stewpan 7it should not be much larger than the piece of meat you are cooking71 into which put the beef1 with the vegetables1 vinegar1 and water4 ,let it simmer very gently for #e hours1 or rather longer1 should the meat not be extremely tender1 and turn it once or twice4 ,when ready to serve1 take out the beef1 remove the tape1 and put it on a hot dish4 ,skim off every particle of fat from the gravy1 add the port wine1 just let it boil1 pour it over the beef1 and it is ready to serve4 ,great care must be taken that this does not boil fast1 or the meat will be tough and tasteless2 it should only just bubble4 ,when convenient1 all kinds of stews1 c4 should be cooked on a hot plate1 as the process is so much more gradual than on an open fire4 ,time4--#e hours1 or rather more4 ,average cost1 #g;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable all the year1 but more suitable for a winter dish4 ,,beef ,,la ,,mode 7,economical74 ,ingredients4--,about #c lbs4 of clod or sticking of beef1 #b oz4 of clarified dripping1 #a large onion1 flour1 #b quarts of water1 #ab berries of allspice1 #b bay-leaves1 teaspoonful of whole black pepper1 salt to taste4 ,mode4--,cut the beef into small pieces1 and roll them in flour2 put the dripping into a stewpan with the onion1 which should be sliced thin4 ,let it get quite hot2 lay in the pieces of beef1 and stir them well about4 ,when nicely browned all over1 add by degrees boiling water in the above proportion1 and1 as the water is added1 keep the whole well stirred4 ,put in the spice1 bay-leaves1 and seasoning1 cover the stewpan closely1 and set it by the side of the fire to stew very gently1 till the meat becomes quite tender1 which will be in about #c hours1 when it will be ready to serve4 ,remove the bay-leaves before it is sent to table4 ,time4--#c hours4 ,average cost1 #as4 #c;d4 ,sufficient for #f persons4 ,seasonable at any time4 ,,beef1 ,baked4 ,,cold ,,meat ,,cookery4 #a4 ,ingredients4--,about #b lbs4 of cold roast beef1 #b small onions1 #a large carrot or #b small ones1 #a turnip1 a small bunch of savoury herbs1 salt and pepper to taste1 quite pint of gravy1 #c tablespoonfuls of ale1 crust or mashed potatoes4 ,mode4--,cut the beef in slices1 allowing a small amount of fat to each slice2 place a layer of this in the bottom of a pie-dish1 with a portion of the onions1 carrots1 and turnips1 which must be sliced2 mince the herbs1 strew them over the meat1 and season with pepper and salt4 ,then put another layer of meat1 vegetables1 and seasoning2 and proceed in this manner until all the ingredients are used4 ,pour in the gravy and ale 7water may be substituted for the former1 but it is not so nice71 cover with a crust or mashed potatoes1 and bake for hour1 or rather longer4 ,time4--,rather more than hour4 ,average cost1 exclusive of the meat1 #f;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,it is as well to parboil the carrots and turnips before adding them to the meat1 and to use some of the liquor in which they were boiled as a substitute for gravy2 that is to say1 when there is no gravy at hand4 ,be particular to cut the onions in very thin slices4 99 99 99 99 99 ,,cold ,,meat ,,cookery4 #b4 ,ingredients4--,slices of cold roast beef1 salt and pepper to taste1 #a sliced onion1 #a teaspoonful of minced savoury herbs1 #ab tablespoonfuls of gravy or sauce of any kind1 mashed potatoes4 ,mode4--,butter the sides of a deep dish1 and spread mashed potatoes over the bottom of it2 on this place layers of beef in thin slices 7this may be minced1 if there is not sufficient beef to cut into slices71 well seasoned with pepper and salt1 and a very little onion and herbs1 which should be previously fried of a nice brown2 then put another layer of mashed potatoes1 and beef1 and other ingredients1 as before2 pour in the gravy or sauce1 cover the whole with another layer of potatoes1 and bake for hour4 ,this may be served in the dish1 or turned out4 ,time4-- hour4 ,average cost1 exclusive of the cold beef1 #f;d4 ,sufficient4--,a large pie-dish full for #e or #f persons4 ,seasonable at any time4 ,,beef-,,bones1 ,broiled4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the bones of ribs or sirloin2 salt1 pepper and cayenne4 ,mode4--,separate the bones1 taking care that the meat on them is not too thick in any part2 sprinkle them well with the above seasoning1 and broil over a very clear fire4 ,when nicely browned1 they are done2 but do not allow them to blacken4 ,,beef1 ,brisket of1 la ,flamande4 ,ingredients4--,about #f or #h lbs4 of the brisket of beef1 #d or #e slices of bacon1 #b carrots1 #a onion1 a bunch of savoury herbs1 salt and pepper to taste1 #d cloves1 #d whole allspice1 #b blades of mace4 ,mode4--,choose that portion of the brisket which contains the gristle1 trim it1 and put it into a stewpan with the slices of bacon1 which should be placed under and over the meat4 ,add the vegetables1 herbs1 spices1 and seasoning1 and cover with a little weak stock or water2 shut the stewpan-lid as closely as possible1 and simmer very gently for #d hours4 ,strain the liquor1 reserve a portion of it for sauce1 and the remainder boil quickly over a sharp fire until reduced to a glaze1 with which glaze the meat4 ,garnish the dish with scooped carrots and turnips1 and1 when liked1 a little cabbage2 all of which must be cooked separately4 ,thicken and flavour the liquor that was saved for sauce1 pour it round the meat1 and serve4 ,the beef may also be garnished with glazed onions1 artichoke-bottoms1 c4 ,time4--#d hours4 ,average cost1 #g;d4 per lb4 ,sufficient for #f or #h persons4 ,seasonable at any time4 ,,beef1 ,brisket of1 ,stewed4 ,ingredients4--#g lbs4 of the brisket of beef1 vinegar and salt1 #f carrots1 #f turnips1 #f small onions1 #a blade of pounded mace1 #b whole allspice pounded1 thickening of butter and flour1 #b tablespoonfuls of ketchup2 stock1 or water4 ,mode4--,about an hour before dressing it1 rub the meat over with vinegar and salt2 put it into a stewpan1 with sufficient stock to cover it 7when this is not at hand1 water may be substituted for it71 and be particular that the stewpan is not much larger than the meat4 ,skim well1 and when it has simmered very gently for #a hour1 put in the vegetables1 and continue simmering till the meat is perfectly tender4 ,draw out the bones1 dish the meat1 and garnish either with tufts of cauliflower or braised cabbage cut in quarters4 ,thicken as much gravy as required1 with a little butter and flour2 add spices and ketchup in the above proportion1 give one boil1 pour some of it over the meat1 and the remainder send in a tureen4 ,time4--,rather more than #c hours4 ,average cost1 #g;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,note4--,the remainder of the liquor in which the beef was boiled may be served as a soup1 or it may be sent to table with the meat in a tureen4 ,,beef1 ,broiled1 and ,mushroom ,sauce4 ,,cold ,,meat ,,cookery4 ,ingredients4--#b or #c dozen small button mushrooms1 #a oz4 of butter1 salt and cayenne to taste1 #a tablespoonful of mushroom ketchup1 mashed potatoes1 slices of cold roast beef4 ,mode4--,wipe the mushrooms free from grit with a piece of flannel1 and salt2 put them in a stewpan with the butter1 seasoning1 and ketchup2 stir over the fire until the mushrooms are quite done1 when pour it in the middle of mashed potatoes1 browned4 ,then place round the potatoes slices of cold roast beef1 nicely broiled over a clear fire4 ,in making the mushroom sauce the ketchup may be dispensed with1 if there is sufficient gravy4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #h;d4 ,seasonable from ,august to ,october4 ,,beef1 ,broiled1 and ,oyster ,sauce4 ,,cold ,,meat ,,cookery4 ,ingredients4--#b dozen oysters1 #c cloves1 #a blade of mace1 #b oz4 of butter1 teaspoonful of flour1 cayenne and salt to taste1 mashed potatoes1 a few slices of cold roast beef4 ,mode4--,put the oysters in a stewpan1 with their liquor strained2 add the cloves1 mace1 butter1 flour1 and seasoning1 and let them simmer gently for #e minutes4 ,have ready in the centre of a dish round walls of mashed potatoes1 browned2 into the middle pour the oyster sauce quite hot1 and round the potatoes place1 in layers1 slices of the beef1 which should be previously broiled over a nice clear fire4 ,time4--#e minutes4 ,average cost1 #as4 #f;d41 exclusive of the cold meat4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,april4 ,,beef ,,bubble-,,and-,,squeak4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few thin slices of cold boiled beef2 butter1 cabbage1 #a sliced onion1 pepper and salt to taste4 ,mode4--,fry the slices of beef gently in a little butter1 taking care not to dry them up4 ,lay them on a flat dish1 and cover with fried greens4 ,the greens may be prepared from cabbage sprouts or green savoys4 ,they should be boiled till tender1 well drained1 minced1 and placed till quite hot in a frying-pan1 with butter1 a sliced onion1 and seasoning of pepper and salt4 ,when the onion is done it is ready to serve4 ,time4--,altogether1 hour4 ,average cost1 exclusive of the cold beef1 #c;d4 ,seasonable at any time4 ,,beef ,,cake4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast beef2 to each pound of cold meat allow lb4 of bacon or ham2 seasoning to taste of pepper and salt1 #a small bunch of minced savoury herbs1 #a or #b eggs4 ,mode4--,mince the beef very finely 7if underdone it will be better71 add to it the bacon1 which must also be chopped very small1 and mix well together4 ,season1 stir in the herbs1 and bind with an egg1 or #b should #a not be sufficient4 ,make it into small square cakes1 about inch thick1 fry them in hot dripping1 drain them1 and serve in a dish with good gravy poured round4 ,time4--#aj minutes4 ,average cost1 exclusive of the cold meat1 #f;d4 ,seasonable at any time4 ,,beef1 ,collared4 ,illustration3 ,,collared ,,beef4 ,ingredients4--#g lbs4 of the thin end of the flank of beef1 #b oz4 of coarse sugar1 #f oz4 of salt1 #a oz4 of saltpetre1 #a large handful of parsley1 minced1 #a dessertspoonful of minced sage1 a bunch of savoury herbs1 teaspoonful of pounded allspice2 salt and pepper to taste4 ,mode4--,choose fine tender beef1 but not too fat2 lay it in a dish1 rub in the sugar1 salt1 and saltpetre1 and let it remain in the pickle for a week or ten days1 turning and rubbing it every day4 ,then bone it1 remove all the gristle and the coarse skin of the inside part1 and sprinkle it thickly with parsley1 herbs1 spice1 and seasoning in the above proportion1 taking care that the former are finely minced1 and the latter well pounded4 ,roll the meat up in a cloth as tightly as possible2 bind it firmly with broad tape1 and boil it gently for #f hours4 ,immediately on taking it out of the pot put it under a good weight1 without undoing it1 and let it remain until cold4 ,this dish is a very nice addition to the breakfast-table4 ,time4--#f hours4 ,average cost1 for this quantity1 #ds4 ,seasonable at any time4 ,note4--,during the time the beef is in pickle it should be kept cool1 and regularly rubbed and turned every day4 ,,beef ,,collops4 ,ingredients4--#b lbs4 of rump-steak1 lb4 of butter1 #a pint of gravy 7water may be substituted for this71 salt and pepper to taste1 #a shalot1 finely minced1 pickled walnut1 #a teaspoonful of capers4 ,mode4--,have the steak cut thin1 and divide it in pieces about #c inches long2 beat these with the blade of a knife1 and dredge with flour4 ,put them in a frying-pan with the butter1 and let them fry for about #c minutes2 then lay them in a small stewpan1 and pour over them the gravy4 ,add a piece of butter kneaded with a little flour1 put in the seasoning and all the other ingredients1 and let the whole simmer1 but not boil1 for #aj minutes4 ,serve in a hot covered dish4 ,time4--#aj minutes4 ,average cost1 #as4 per lb4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,beef ,,carving4 ,beef1 ,aitchbone of4--,a boiled aitchbone of beef is not a difficult joint to carve1 as will be seen on reference to the accompanying engraving4 ,by following with the knife the direction of the line from #a to #b1 nice slices will be easily cut4 ,it may be necessary1 as in a round of beef1 to cut a thick slice off the outside before commencing to serve4 ,illustration ,beef1 ,brisket of4--,there is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted4 ,the only point to be observed is1 that the joint should be cut evenly and firmly quite across the bones1 so that on its reappearance at table it should not have a jagged and untidy look4 ,illustration ,beef1 ,ribs of4--,this dish resembles the sirloin1 except that it has no fillet or undercut4 ,as explained in the recipes1 the end piece is often cut off1 salted and boiled4 ,the mode of carving is similar to that of the sirloin1 viz41 in the direction of the dotted line from #a to #b4 ,this joint will be the more easily cut if the plan be pursued which is suggested in carving the sirloin2 namely1 the inserting of the knife immediately between the bone and the meat1 before commencing to cut it into slices4 ,all joints of roast beef should be cut in even and thin slices4 ,horseradish1 finely scraped1 may be served as a garnish2 but horseradish sauce is preferable for eating with the beef4 ,illustration ,beef1 a ,round of4--,a round of beef is more easily carved than any other joint of beef1 but1 to manage it properly1 a thin-bladed and very sharp knife is necessary4 ,off the outside of the joint1 at its top1 a thick slice should first be cut1 so as to leave the surface smooth3 then thin and even slices should be cleverly carved in the direction of the line #a to #b2 and with each slice of the lean a delicate morsel of the fat should be served4 ,illustration ,beef1 ,sirloin of4--,this dish is served differently at various tables1 some preferring it to come to table with the fillet1 or1 as it is usually called1 the undercut1 uppermost4 ,the reverse way1 as shown in the cut1 is that most usually adopted4 ,still the undercut is best eaten when hot2 consequently1 the carver himself may raise the joint1 and cut some slices from the under side1 in the direction of from #a to #b1 as the fillet is very much preferred by some eaters4 ,the upper part of the sirloin should be cut in the direction of the line from #e to #f1 and care should be taken to carve it evenly and in thin slices4 ,it will be found a great assistance1 in carving this joint well1 if the knife be first inserted just above the bone at the bottom1 and run sharply along between the bone and meat1 and also to divide the meat from the bone in the same way at the side of the joint2 the slices will then come away more readily4 ,some carvers cut the upper side of the sirloin across1 as shown by the line from #c to #d2 but this is a wasteful plan1 and one not to be recommended4 ,with the sirloin1 very finely-scraped horseradish is usually served1 and a little given1 when liked1 to each guest4 ,horseradish sauce is preferable1 however1 for serving on the plate1 although the scraped horseradish may still be used as a garnish4 ,illustration ,beef ,tongue4--,passing the knife down in the direction of from #a to #b1 a not too thin slice should be helped2 and the carving of a tongue may be continued in this way until the best portions of the upper side are served4 ,the fat which lies about the root can be served by turning the tongue1 and cutting in the direction of from #c to #d4 ,illustration ,,beef1 ,curried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few slices of tolerably lean cold roast or boiled beef1 #c oz4 of butter1 #b onions1 #a wineglassful of beer1 a dessertspoonful of curry powder4 ,mode4--,cut up the beef into pieces about #a inch square1 put the butter into a stewpan with the onions sliced1 and fry them of a light-brown colour4 ,add all the other ingredients1 and stir gently over a brisk fire for about #aj minutes4 ,should this be thought too dry1 more beer1 or a spoonful or two of gravy or water1 may be added2 but a good curry should not be very thin4 ,place it in a deep dish1 with an edging of dry boiled rice1 in the same manner as for other curries4 ,time4--#aj minutes4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable in winter4 ,,beef1 ,roast ,fillet of 7,larded74 ,ingredients4--,about #d lbs4 of the inside fillet of the sirloin1 #a onion1 a small bunch of parsley1 salt and pepper to taste1 sufficient vinegar to cover the meat1 glaze1 ,spanish sauce 7see ,,sauce74 ,mode4--,lard the beef with bacon1 and put it into a pan with sufficient vinegar to cover it1 with an onion sliced1 parsley1 and seasoning1 and let it remain in this pickle for #ab hours4 ,roast it before a nice clear fire for about #a hour1 and1 when done1 glaze it4 ,pour some ,spanish sauce round the beef1 and the remainder serve in a tureen4 ,it may be garnished with ,spanish onions boiled and glazed4 ,time4--#a hour4 ,average cost1 exclusive of the sauce1 #ds4 ,sufficient for #f or #h persons4 ,seasonable at any time4 ,,beef1 ,fricandeau of4 ,ingredients4--,about #c lbs4 of the inside fillet of the sirloin 7a piece of the rump may be substituted for this71 pepper and salt to taste1 #c cloves1 #b blades of mace1 #f whole allspice1 #a pint of stock 7see ,,stock71 or water1 #a glass of sherry1 #a bunch of savoury herbs1 #b shalots1 bacon4 ,mode4--,cut some bacon into thin strips1 and sprinkle over them a seasoning of pepper and salt1 mixed with cloves1 mace1 and allspice1 well pounded4 ,lard the beef with these1 put it into a stewpan with the stock or water1 sherry1 herbs1 shalots1 #b cloves1 and more pepper and salt4 ,stew the meat gently until tender1 when take it out1 cover it closely1 skim off all the fat from the gravy1 and strain it4 ,set it on the fire1 and boil1 till it becomes a glaze4 ,glaze the larded side of the beef with this1 and serve on sorrel sauce1 which is made as follows3--,wash and pick some sorrel1 and put it into a stewpan with only the water that hangs about it4 ,keep stirring1 to prevent its burning1 and when done1 lay it in a sieve to drain4 ,chop it1 and stew it with a small piece of butter and #d or #e tablespoonfuls of good gravy1 for an hour1 and rub it through a sieve4 ,if too acid1 add sugar2 a little cabbage-lettuce boiled with the sorrel will be found an improvement4 ,time4--#b hours to gently stew the meat4 ,average cost1 for this quantity1 #ds4 ,sufficient for #f persons4 ,seasonable at any time4 ,,beef1 ,fried ,salt4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few slices of cold salt beef1 pepper to taste1 lb4 of butter1 mashed potatoes4 ,mode4--,cut any part of cold salt beef into thin slices1 fry them gently in butter1 and season with a little pepper4 ,have ready some very hot mashed potatoes1 lay the slices of beef on them1 and garnish with #c or #d pickled gherkins4 ,cold salt beef1 warmed in a little liquor from mixed pickle1 drained1 and served as above1 will be found good4 ,time4--,about #e minutes4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable at any time4 ,,beef ,,fritters4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast beef1 pepper and salt to taste1 lb4 of flour1 pint of water1 #b oz4 of butter1 the whites of #b eggs4 ,mode4--,mix very smoothly1 and1 by degrees1 the flour with the above proportion of water2 stir in #b oz4 of butter1 which must be melted but not oiled1 and1 just before it is to be used1 add the whites of two well-whisked eggs4 ,should the batter be too thick1 more water must be added4 ,pare down the cold beef into thin shreds1 season with pepper and salt1 and mix it with the batter4 ,drop a small quantity at a time into a pan of boiling lard1 and fry from #g to #aj minutes1 according to the size4 ,when done on one side1 turn and brown them on the other4 ,let them dry for a minute or two before the fire1 and serve on a folded napkin4 ,a small quantity of finely-minced onions1 mixed with the batter1 is an improvement4 ,time4--,from #g to #aj minutes4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable at any time4 ,,beef1 ,hashed4 ,,cold ,,meat ,,cookery4 #a4 ,ingredients4--,gravy saved from the meat1 #a teaspoonful of tomato sauce1 one teaspoonful of ,harvey's sauce1 one teaspoonful of good mushroom ketchup1 glass of port wine or strong ale1 pepper and salt to taste1 a little flour to thicken1 #a onion finely minced1 a few slices of cold roast beef4 ,mode4--,put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted2 simmer these gently for #aj minutes1 then take the stewpan off the fire2 let the gravy cool and skim off the fat4 ,cut the beef into thin slices1 dredge them with flour1 and lay them in the gravy2 let the whole simmer gently for #e minutes1 but not boil1 or the meat will be tough and hard4 ,serve very hot1 and garnish with sippets of toasted bread4 ,time4--#bj minutes4 ,average cost1 exclusive of the cold meat1 #d;d4 ,seasonable at any time4 99 99 99 99 99 ,,cold ,,meat ,,cookery4 #b4 ,ingredients4--,the remains of ribs or sirloin of beef1 #b onions1 #a carrot1 #a bunch of savoury herbs1 pepper and salt to taste1 blade of pounded mace1 thickening of flour1 rather more than #a pint of water4 ,mode4--,take off all the meat from the bones of ribs or sirloin of beef2 remove the outside brown and gristle2 place the meat on one side1 and well stew the bones and pieces1 with the above ingredients1 for about #b hours1 till it becomes a strong gravy1 and is reduced to rather more than pint2 strain this1 thicken with a teaspoonful of flour1 and let the gravy cool2 skim off all the fat2 lay in the meat1 let it get hot through1 but do not allow it to boil2 and garnish with sippets of toasted bread4 ,the gravy should be flavoured as in the preceding recipe4 ,time4--,rather more than #b hours4 ,average cost1 exclusive of the cold meat1 #f;d4 ,seasonable at any time4 ,note4--,either of the above recipes may be served in walls of mashed potatoes browned2 in which case the sippets should be omitted4 ,be careful that hashed meat does not boil1 or it will become tough4 ,,beef1 ,hunter's4 ,ingredients4--,for a round of beef weighing #be lbs4 allow #c oz4 of saltpetre1 #c oz4 of coarse sugar1 #a oz4 of cloves1 #a grated nutmeg1 oz4 of allspice1 #a lb4 of salt1 lb4 bay-salt4 ,mode4--,hang the beef for #b or #c days1 and remove the bone4 ,pound spices1 salt1 c4 in the above proportion1 and let them be reduced to the finest powder4 ,put the beef into a pan1 rub all the ingredients well into it1 and turn and rub it every day for rather more than a fortnight4 ,when it has been sufficiently long in pickle1 wash the meat1 bind it up securely with tape1 and put it into a pan with pint of water at the bottom2 mince some suet1 cover the top of the meat with it1 and over the pan put a common crust of flour and water2 bake for #f hours1 and when cold remove the paste4 ,save the gravy that flows from it1 as it adds greatly to the flavour of hashes1 stews1 c4 ,the beef may be glazed and garnished with meat jelly4 ,time4--#f hours4 ,seasonable all the year4 ,note4--,in salting or pickling beef or pork for family consumption1 it not being generally required to be kept for a great length of time1 a less quantity of salt and a larger quantity of other matters more adapted to retain mellowness in meat1 may be employed1 which could not be adopted by the curer of the immense quantities of meat required to be preserved for victualling the shipping of this maritime country4 ,sugar1 which is well known to possess the preserving principle in a very great degree1 without the pungency and astringency of salt1 may be1 and is1 very generally used in the preserving of meat for family consumption4 ,although it acts without corrugating or contracting the fibres of meat1 as is the case in the action of salt1 and1 therefore1 does not impair its mellowness1 yet its use in sufficient quantities for preservative effect1 without the addition of other antiseptics1 would impart a flavour not agreeable to the taste of many persons4 ,it may be used1 however1 together with salt1 with the greatest advantage in imparting mildness and mellowness to cured meat1 in a proportion of about one part by weight to four of the mixture2 and1 perhaps1 now that sugar is so much lower in price than it was in former years1 one of the obstructions to its more frequent use is removed4 ,,beef ,,kidney1 to ,dress4 ,ingredients4--#a kidney1 clarified butter1 pepper and salt to taste1 a small quantity of highly-seasoned gravy1 #a tablespoonful of lemon-juice1 teaspoonful of powdered sugar4 ,mode4--,cut the kidneys into neat slices1 put them into warm water to soak for two hours1 and change the water #b or #c times2 then lay them on a clean cloth to dry the water from them1 place them in a frying-pan with some clarified butter1 and fry them of a nice brown2 season each side with pepper and salt1 put them round the dish1 with the gravy in the middle4 ,before pouring the gravy in the dish1 add the lemon-juice and sugar4 ,time4--,from #e to #aj minutes4 ,average cost1 #i;d4 each4 ,seasonable at any time4 ,,beef ,,kidney1 to ,dress4 ,ingredients4--#a kidney1 #a dessertspoonful of minced parsley1 #a teaspoonful of minced shalot1 salt and pepper to taste2 pint of gravy 7follow one of the gravy recipes71 #c tablespoonfuls of sherry4 ,mode4--,take off a little of the kidney fat1 mince it very fine1 and put it in a frying-pan2 slice the kidney1 sprinkle over it parsley and shalots in the above proportion1 add a seasoning of pepper and salt1 and fry it of a nice brown4 ,when it is done enough1 dredge over a little flour1 and pour in the gravy and sherry4 ,let it just simmer1 but not boil any more1 or the kidney would harden2 serve very hot1 and garnish with crotons4 ,where the flavour of the shalot is disliked it may be omitted1 and a small quantity of savoury herbs substituted for it4 ,time4--,from #e to #aj minutes1 according to the thickness of the slices4 ,average cost1 #i;d4 each4 ,sufficient for #c persons4 ,seasonable at any time4 ,,beef ,,kidney1 to ,dress 7a more simple method74 ,cut the kidneys into thin slices1 flour them1 and fry of a nice brown4 ,when done1 make a gravy in the pan by pouring away the fat1 putting in a small piece of butter1 pint of boiling water1 pepper and salt1 a dessertspoonful of lemon-juice1 and a tablespoonful of mushroom ketchup4 ,let the gravy just boil up1 pour over the kidney1 and serve4 ,,beef ,,marrow-,,bones1 ,boiled4 ,illustration3 ,,marrow-,,bones4 ,ingredients4--,bones1 a small piece of common paste1 a floured cloth4 ,mode4--,have the bones neatly sawed into convenient sizes1 and cover the ends with a small piece of common crust1 made with flour and water4 ,over this tie a floured cloth1 and place them upright in a saucepan of boiling water1 taking care there is sufficient to cover the bones4 ,boil the bones for #b hours1 remove the cloth and paste1 and serve them upright on a napkin with dry toast4 ,many persons clear the marrow from the bones after they are cooked1 spread it over a slice of toast1 and add a seasoning of pepper2 when served in this manner1 it must be very expeditiously sent to table1 as it so soon gets cold4 ,time4--#b hours4 ,seasonable at any time4 ,note4--,marrow-bones may be baked after preparing them as in the preceding recipe2 they should be laid in a deep dish1 and baked for #b hours4 ,,beef1 ,minced4 ,,cold ,,meat ,,cookery4 ,ingredients4--#a oz4 of butter1 #a small onion1 #ab tablespoonfuls of gravy left from the meat1 #a tablespoonful of strong ale1 #a teaspoonful of flour1 salt and pepper to taste1 a few slices of lean roast beef4 ,mode4--,put into a stewpan the butter with an onion chopped fine2 add the gravy1 ale1 and a teaspoonful of flour to thicken2 season with pepper and salt1 and stir these ingredients over the fire until the onion is a rich brown4 ,cut 7but do not chop7 the meat very fine1 add it to the gravy1 stir till quite hot1 and serve4 ,garnish with sippets of toasted bread4 ,be careful in not allowing the gravy to boil after the meat is added1 as it would render it hard and tough4 ,time4--,about hour4 ,average cost1 exclusive of the meat1 #c;d4 ,seasonable at any time4 ,,beef1 ,minced ,collops of 7an ,entre74 ,ingredients4--#a lb4 of rump-steak1 salt and pepper to taste1 #b oz4 of butter1 #a onion minced1 pint of water1 #a tablespoonful of ,harvey's sauce1 or lemon-juice1 or mushroom ketchup2 #a small bunch of savoury herbs4 ,mode4--,mince the beef and onion very small1 and fry the latter in butter until of a pale brown4 ,put all the ingredients together in a stewpan1 and boil gently for about #aj minutes2 garnish with sippets of toasted bread1 and serve very hot4 ,time4--#aj minutes4 ,average cost1 #as4 per lb4 ,sufficient for #b or #c persons4 ,seasonable at any time4 ,,beef1 ,miroton of4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few slices of cold roast beef1 #c oz4 of butter1 salt and pepper to taste1 #c onions1 pint of gravy4 ,mode4--,slice the onions and put them into the frying-pan with the cold beef and butter2 place it over the fire1 and keep turning and stirring the ingredients to prevent them burning4 ,when a pale brown1 add the gravy and seasoning2 let it simmer for a few minutes1 and serve very hot4 ,the dish is excellent and economical4 ,time4--#e minutes4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable at any time4 ,,beef ,,olives4 ,ingredients4--#b lbs4 of rump-steak1 #a egg1 #a tablespoonful of minced savoury herbs1 pepper and salt to taste1 #a pint of stock1 #b or #c slices of bacon1 #b tablespoonfuls of any kind of store sauce1 a slight thickening of butter and flour4 ,mode4--,have the steaks cut rather thin1 beat them to make them level1 cut them into #f or #g pieces1 brush over with egg1 and sprinkle with herbs1 which should be very finely minced2 season with pepper and salt1 roll up the pieces tightly1 and fasten with a small skewer4 ,put the stock in a stewpan that will exactly hold the ingredients1 for1 by being pressed together1 they will keep their shape better2 lay in the rolls of meat1 cover them with the bacon1 cut in thin slices1 and over that put a piece of paper4 ,stew them very gently for full #b hours2 for the slower they are done the better4 ,take them out1 remove the skewers1 thicken the gravy with butter and flour1 and flavour with any store sauce that may be preferred4 ,give one boil1 pour over the meat1 and serve4 ,time4--#b hours4 ,average cost1 #as4 per pound4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,beef ,,olives 7,economical74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of underdone cold roast beef1 bread-crumbs1 #a shalot finely minced1 pepper and salt to taste1 gravy made from the beef bones1 thickening of butter and flour1 #a tablespoonful of mushroom ketchup4 ,mode4--,cut some slices of underdone roast beef about half an inch thick2 sprinkle over them some bread-crumbs1 minced shalot1 and a little of the fat and seasoning2 roll them1 and fasten with a small skewer4 ,have ready some gravy made from the beef bones2 put in the pieces of meat1 and stew them till tender1 which will be in about #a hour1 or rather longer4 ,arrange the meat in a dish1 thicken and flavour the gravy1 and pour it over the meat1 when it is ready to serve4 ,time4--#a hour4 ,average cost1 exclusive of the beef1 #b;d4 ,seasonable at any time4 ,,beef ,,palates1 to ,dress 7an ,entre74 ,ingredients4--#d palates1 sufficient gravy to cover them1 cayenne to taste1 #a tablespoonful of mushroom ketchup1 #a tablespoonful of pickled-onion liquor1 thickening of butter and flour4 ,mode4--,wash the palates1 and put them into a stewpan1 with sufficient water to cover them1 and let them boil until perfectly tender1 or until the upper skin may be easily peeled off4 ,have ready sufficient gravy to cover them2 add a good seasoning of cayenne1 and thicken with a little butter kneaded with flour2 let it boil up1 and skim4 ,cut the palates into square pieces1 put them in the gravy1 and let them simmer gently for hour2 add ketchup and onion-liquor1 give one boil1 and serve4 ,time4--,from #c to #e hours to boil the palates4 ,sufficient for #d persons4 ,seasonable at any time4 ,note4--,palates may be dressed in various ways with good onion sauce1 tomato sauce1 c41 c41 and may also be served in a vol-au-vent2 but the above will be found a more simple method of dressing them4 ,,beef ,,pickle4 7,this may also be used for any kind of ,meat1 ,tongues1 or ,hams47 ,ingredients4--#f lbs4 of salt1 #b lbs4 of fine sugar1 #c oz4 of powdered saltpetre1 #c gallons of spring water4 ,mode4--,boil all the ingredients gently together1 so long as any scum or impurity arises1 which carefully remove2 when quite cold1 pour it over the meat1 every part of which must be covered with the brine4 ,this may be used for pickling any kind of meat1 and may be kept for some time1 if boiled up occasionally with an addition of the ingredients4 ,time4--,a ham should be kept in pickle for a fortnight2 a piece of beef weighing #ad lbs41 #ab or #ae days2 a tongue1 #aj days or a fortnight4 ,note4--,for salting and pickling meat1 it is a good plan to rub in only half the quantity of salt directed1 and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime2 then rub in the remainder of the salt and other ingredients1 and proceed as above4 ,this rule may be applied to all recipes for salting and pickling meat4 ,,beef1 ,potted4 ,illustration3 ,,jar ,,for ,,potted ,,meats4 ,,cold ,,meat ,,cookery4 #a4 ,ingredients4--#b lbs4 of lean beef1 #a tablespoonful of water1 lb4 of butter1 a seasoning to taste of salt1 cayenne1 pounded mace1 and black pepper4 ,mode4--,procure a nice piece of lean beef1 as free as possible from gristle1 skin1 c41 and put it into a jar 7if at hand1 one with a lid7 with #a tablespoonful of water4 ,cover it closely1 and put the jar into a saucepan of boiling water1 letting the water come within #b inches of the top of the jar4 ,boil gently for #c hours1 then take the beef1 chop it very small with a chopping-knife1 and pound it thoroughly in a mortar4 ,mix with it by degrees all1 or a portion1 of the gravy that will have run from it1 and a little clarified butter2 add the seasoning1 put it in small pots for use1 and cover with a little butter just warmed and poured over4 ,if much gravy is added to it1 it will keep but a short time2 on the contrary1 if a large proportion of butter is used1 it may be preserved for some time4 ,time4--#c hours4 ,average cost1 for this quantity1 #as4 #aj;d4 ,seasonable at any time4 99 99 99 99 99 ,,cold ,,meat ,,cookery4 #b4 ,ingredients4--,the remains of cold roast or boiled beef1 lb4 of butter1 cayenne to taste1 #b blades of pounded mace4 ,mode4--,the outside slices of boiled beef may1 with a little trouble1 be converted into a very nice addition to the breakfast-table4 ,cut up the meat into small pieces and pound it well1 with a little butter1 in a mortar2 add a seasoning of cayenne and mace1 and be very particular that the latter spice is reduced to the finest powder4 ,when all the ingredients are thoroughly mixed1 put them into glass or earthen potting-pots1 and pour on the top a coating of clarified butter4 ,seasonable at any time4 ,note4--,if cold roast beef is used1 remove all pieces of gristle and dry outside pieces1 as these do not pound well4 ,,beef ,,rago,t4 ,,cold ,,meat ,,cookery4 ,ingredients4--,about #b lbs4 of cold roast beef1 #f onions1 pepper1 salt1 and mixed spices to taste2 pint of boiling water1 #c tablespoonfuls of gravy4 ,mode4--,cut the beef into rather large pieces1 and put them into a stewpan with the onions1 which must be sliced4 ,season well with pepper1 salt1 and mixed spices1 and pour over about pint of boiling water1 and gravy in the above proportion 7gravy saved from the meat answers the purpose72 let the whole stew very gently for about #b hours1 and serve with pickled walnuts1 gherkins1 or capers1 just warmed in the gravy4 ,time4--#b hours4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable at any time4 ,,beef1 ,rib-bones of 7a pretty ,dish74 ,,cold ,,meat ,,cookery4 ,ingredients4--,ribs of beef bones1 #a onion chopped fine1 a few slices of carrot and turnip1 pint of gravy4 ,mode4--,the bones for this dish should have left on them a slight covering of meat2 saw them into pieces #c inches long2 season them with pepper and salt1 and put them into a stewpan with the remaining ingredients4 ,stew gently1 until the vegetables are tender1 and serve on a flat dish within walls of mashed potatoes1 ,time4-- hour4 ,average cost1 exclusive of the bones1 #b;d4 ,seasonable at any time4 ,,beef1 ,roast ,ribs of4 ,ingredients4--,beef1 a little salt4 ,mode4--,the fore-rib is considered the primest roasting piece1 but the middle-rib is considered the most economical4 ,let the meat be well hung 7should the weather permit71 having previously cut off the ends of the bones1 which should be salted for a few days1 and then boiled4 ,put the meat down to a nice clear fire1 with some clean dripping in the pan1 dredge the joint with a little flour1 and keep continually basting it all the time it is cooking4 ,sprinkle some fine salt over it 7this must never be done until the joint is dished1 as it draws the juices from the meat72 pour the dripping from the pan1 put in a little boiling water1 and strain the gravy over the meat4 ,garnish with tufts of scraped horseradish1 and send horseradish sauce to table with it4 ,a ,yorkshire pudding 7see ,,puddings7 sometimes accompanies this dish1 and1 if lightly made and well cooked1 will be found a very agreeable addition4 ,time4--#aj lbs4 of beef1 #b hours2 #ad to #af lbs41 from #c to #d hours4 ,average cost1 #i;d4 per lb4 ,sufficient4--,a joint of #aj lbs4 sufficient for #h or #i persons4 ,seasonable at any time4 ,,beef1 ,roast ,ribs of1 ,boned and ,rolled 7a very convenient ,joint for a small ,family74 ,ingredients4--#a or #b ribs of beef4 ,mode4--,choose a fine rib of beef1 and have it cut according to the weight you require1 either wide or narrow4 ,bone and roll the meat round1 secure it with wooden skewers1 and1 if necessary1 bind it round with a piece of tape4 ,spit the beef firmly1 or1 if a bottle-jack is used1 put the joint on the hook1 and place it near a nice clear fire4 ,let it remain so till the outside of the meat is set1 when draw it to a distance1 and keep continually basting until the meat is done1 which can be ascertained by the steam from it drawing towards the fire4 ,as this joint is solid1 rather more than hour must be allowed for each lb4 ,remove the skewers1 put in a plated or silver one1 and send the joint to table with gravy in the dish1 and garnish with tufts of horseradish4 ,horseradish sauce is a great improvement to roast beef4 ,time4--,for #aj lbs4 of the rolled ribs1 #c hours 7as the joint is very solid1 we have allowed an extra hour72 for #f lbs41 #a hour4 ,average cost1 #i;d4 per lb4 ,sufficient4--,a joint of #aj lbs4 for #f or #h persons4 ,seasonable all the year4 ,note4--,when the weight exceeds #aj lbs41 we would not advise the above method of boning or rolling2 only in the case of #a or #b ribs1 when the joint cannot stand upright in the dish1 and would look awkwardly4 ,the bones should be put on with a few vegetables and herbs1 and made into stock4 ,,beef ,,rissoles4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast beef2 to each pound of meat allow lb4 of bread-crumbs1 salt and pepper to taste1 a few chopped savoury herbs1 a teaspoonful of minced lemon-peel1 #a or #b eggs1 according to the quantity of meat4 ,mode4--,mince the beef very fine1 which should be rather lean1 and mix with this bread-crumbs1 herbs1 seasoning1 and lemon-peel1 in the above proportion1 to each pound of meat4 ,make all into a thick paste with #a or #b eggs2 divide into balls or cones1 and fry a rich brown4 ,garnish the dish with fried parsley1 and send to table some good brown gravy in a tureen4 ,instead of garnishing with fried parsley1 gravy may be poured in the dish round the rissoles2 in this case1 it will not be necessary to send any in a tureen4 ,time4--,from #e to #aj minutes1 according to size4 ,average cost1 exclusive of the meat1 #e;d4 ,seasonable at any time4 ,,beef1 ,rolled1 to eat like ,hare4 ,ingredients4--,about #e lbs4 of the inside of the sirloin1 #b glasses of port wine1 #b glasses of vinegar1 a small quantity of forcemeat1 #a teaspoonful of pounded allspice4 ,mode4--,take the inside of a large sirloin1 soak it in #a glass of port wine and #a glass of vinegar1 mixed1 and let it remain for #b days4 ,make a forcemeat 7see ,,forcemeat71 lay it on the meat1 and bind it up securely4 ,roast it before a nice clear fire1 and baste it with #a glass each of port wine and vinegar1 with which mix a teaspoonful of pounded allspice4 ,serve1 with a good gravy in the dish1 and send red-currant jelly to table with it4 ,time4--,a piece of #e lbs41 about #a hour before a brisk fire4 ,average cost1 for this quantity1 #es4 #d;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,beef ,,rolls4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast or boiled beef1 seasoning to taste of salt1 pepper1 and minced herbs2 puff paste4 ,mode4--,mince the beef tolerably fine with a small amount of its own fat2 add a seasoning of pepper1 salt1 and chopped herbs2 put the whole into a roll of puff paste1 and bake for hour1 or rather longer1 should the roll be very large4 ,beef patties may be made of cold meat1 by mincing and seasoning beef as directed above1 and baking in a rich puff paste in patty-tins4 ,time4-- hour4 ,seasonable at any time4 ,,beef1 ,boiled ,round of4 ,ingredients4--,beef1 water4 ,mode4--,as a whole round of beef1 generally speaking1 is too large for small families1 and very seldom required1 we here give the recipe for dressing a portion of the silver side of the round4 ,take from #ab to #af lbs41 after it has been in salt about #aj days2 just wash off the salt1 skewer it up in a nice round-looking form1 and bind it with tape to keep the skewers in their places4 ,put it in a saucepan of boiling water1 set it upon a good fire1 and when it begins to boil1 carefully remove all scum from the surface1 as1 if this is not attended to1 it sinks on to the meat1 and1 when brought to table1 presents a very unsightly appearance4 ,after it is well skimmed1 draw the pot to the corner of the fire1 allow the liquor to cool1 then let the beef simmer very gently until done4 ,remove the tape and skewers1 which should be replaced by a silver one2 pour over a little of the pot-liquor1 and garnish with carrots4 ,carrots1 turnips1 parsnips1 and sometimes suet dumplings1 accompany this dish2 and these may all be boiled with the beef4 ,the pot-liquor should be saved1 and converted into pea-soup2 and the outside slices1 which are generally hard1 and of an uninviting appearance1 may be cut off before being sent to table1 and potted4 ,these make an excellent relish for the breakfast or luncheon table4 ,time4--,part of a round of beef weighing #ab lbs41 about #c hours after the water boils4 ,average cost1 #h;d4 per lb4 ,sufficient for #aj persons4 ,seasonable all the year1 but more suitable for winter4 99 99 99 99 99 ,soyer's ,recipe for ,preserving the ,gravy in ,salt ,meat1 when it is to be served ,cold4--,fill two tubs with cold water1 into which throw a few pounds of rough ice2 and when the meat is done1 put it into one of the tubs of ice-water2 let it remain #a minute1 when take out1 and put it into the other tub4 ,fill the first tub again with water1 and continue this process for about #bj minutes2 then set it upon a dish1 and let it remain until quite cold4 ,when cut1 the fat will be as white as possible1 besides having saved the whole of the gravy4 ,if there is no ice1 spring water will answer the same purpose1 but will require to be more frequently changed4 ,note4--,the brisket and rump may be boiled by the above recipe2 of course allowing more or less time1 according to the size of the joint4 ,,beef1 ,miniature ,round of 7an excellent ,dish for a small ,family74 ,ingredients4--,from #e to #aj lbs4 of ribs of beef1 sufficient brine to cover the meat4 ,mode4--,choose a fine rib1 have the bone removed1 rub some salt over the inside1 and skewer the meat up into a nice round form1 and bind it with tape4 ,put it into sufficient brine to cover it 7see ,,beef ,,pickle71 and let it remain for #f days1 turning the meat every day4 ,when required to be dressed1 drain from the pickle1 and put the meat into very hot water2 boil it rapidly for a few minutes1 then draw the pot to the side of the fire1 and simmer the beef very gently until done4 ,remove the skewer1 and replace it by a plated or silver one4 ,carrots and turnips should be served with this dish1 and may be boiled with the meat4 ,time4--,a small round of #h lbs41 about #b hours after the water boils2 one of #ab lbs41 about #c hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #f persons4 ,seasonable at any time4 ,note4--,should the joint be very small1 #d or #e days will be sufficient time to salt it4 ,,beef1 to ,pickle part of a ,round1 for ,hanging4 ,ingredients4--,for #ad lbs4 of a round of beef allow #a lb4 of salt1 oz4 of powdered saltpetre2 or1 #a lb4 of salt1 lb4 of sugar1 oz4 of powdered saltpetre4 ,mode4--,rub in1 and sprinkle either of the above mixtures on #ad lbs4 of meat4 ,keep it in an earthenware pan1 or a deep wooden tray1 and turn twice a week during #c weeks2 then bind up the beef tightly with coarse linen tape1 and hang it in a kitchen in which a fire is constantly kept1 for #c weeks4 ,pork1 hams1 and bacon may be cured in a similar way1 but will require double the quantity of the salting mixture2 and1 if not smoke-dried1 they should be taken down from hanging after #c or #d weeks1 and afterwards kept in boxes or tubs1 amongst dry oat-husks4 ,time4--#b or #c weeks to remain in the brine1 to be hung #c weeks4 ,seasonable at any time4 ,note4--,the meat may be boiled fresh from this pickle1 instead of smoking it4 ,,beef ,,sausages4 ,ingredients4--,to every lb4 of suet allow #b lbs4 of lean beef2 seasoning to taste of salt1 pepper1 and mixed spices4 ,mode4--,clear the suet from skin1 and chop that and the beef as finely as possible2 season with pepper1 salt1 and spices1 and mix the whole well together4 ,make it into flat cakes1 and fry of a nice brown4 ,many persons pound the meat in a mortar after it is chopped1 but this is not necessary when the meat is minced finely4 ,time4--#aj minutes4 ,average cost1 for this quantity1 #as4 #f;d4 ,seasonable at any time4 ,,beef1 ,roast ,sirloin of4 ,illustration3 ,,roast ,,sirloin ,,of ,,beef4 ,ingredients4--,beef1 a little salt4 ,mode4--,as a joint cannot be well roasted without a good fire1 see that it is well made up about hour before it is required1 so that when the joint is put down1 it is clear and bright4 ,choose a nice sirloin1 the weight of which should not exceed #af lbs41 as the outside would be too much done1 whilst the inside would not be done enough4 ,spit it or hook it on to the jack firmly1 dredge it slightly with flour1 and place it near the fire at first4 ,then draw it to a distance1 and keep continually basting until the meat is done4 ,dish the meat1 sprinkle a small quantity of salt over it1 empty the dripping-pan of all the dripping1 pour in some boiling water1 stir it about1 and strain over the meat4 ,garnish with tufts of horseradish1 and send horseradish sauce and ,yorkshire pudding to table with it4 ,time4--,a sirloin of #aj lbs41 #b hours2 #ad to #af lbs41 about #d or #d hours4 ,average cost1 #h;d4 per lb4 ,sufficient4--,a joint of #aj lbs4 for #h or #i persons4 ,seasonable at any time4 ,the rump1 round1 and other pieces of beef are roasted in the same manner1 allowing for solid joints hour to every lb4 ,note4--,the above is the usual method of roasting meat2 but to have it in perfection and the juices kept in1 the meat should at first be laid close to the fire1 and when the outside is set and firm1 drawn away to a good distance1 and then left to roast very slowly4 ,where economy is studied1 this plan would not answer1 as the meat requires to be at the fire double the time of the ordinary way of cooking2 consequently1 double the quantity of fuel would be consumed4 ,,beef1 ,sliced and ,broiled 7a pretty ,dish74 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few slices of cold roast beef1 #d or #e potatoes1 a thin batter1 pepper and salt to taste4 ,mode4--,pare the potatoes as you would peel an apple2 fry the parings in a thin batter seasoned with salt and pepper1 until they are of a light brown colour1 and place them on a dish over some slices of beef1 which should be nicely seasoned and broiled4 ,time4--#e minutes to broil the meat4 ,seasonable at any time4 ,,beef1 ,spiced 7to serve ,cold74 ,ingredients4--#ad lbs4 of the thick flank or rump of beef1 lb4 of coarse sugar1 #a oz4 of saltpetre1 lb4 of pounded allspice1 #a lb4 of common salt4 ,mode4--,rub the sugar well into the beef1 and let it lie for #ab hours2 then rub the saltpetre and allspice1 both of which should be pounded1 over the meat1 and let it remain for another #ab hours2 then rub in the salt4 ,turn daily in the liquor for a fortnight1 soak it for a few hours in water1 dry with a cloth1 cover with a coarse paste1 put a little water at the bottom of the pan1 and bake in a moderate oven for #d hours4 ,if it is not covered with a paste1 be careful to put the beef into a deep vessel1 and cover with a plate1 or it will be too crisp4 ,during the time the meat is in the oven it should be turned once or twice4 ,time4--#d hours4 ,average cost1 #g;d4 per lb4 ,seasonable at any time4 ,,beef1 ,stewed4 7,a ,polish ,dish47 ,ingredients4--,a thick beef or rump-steak of about #b lbs41 an onion1 some bread-crumbs1 pepper and salt1 lb4 of butter4 ,mode4--,mince the onion fine1 mix it with the bread1 pepper1 and salt2 make deep incisions in the beef1 but do not cut it through2 fill the spaces with the bread1 c4 ,roll up the steak and put it in a stewpan with the butter2 let it stew very gently for more than two hours2 serve it with its own gravy1 thickened with a little flour1 and flavoured1 as may be required1 either with tomato sauce1 ketchup1 or ,harvey's sauce4 ,time4--,about #b hours1 or rather more4 ,average cost1 #bs4 #f;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,beef1 ,stewed ,rump of4 ,ingredients4-- rump of beef1 sufficient stock to cover it1 #d tablespoonfuls of vinegar1 #b tablespoonfuls of ketchup1 #a bunch of savoury herbs1 #b onions1 #ab cloves1 pepper and salt to taste1 thickening of butter and flour1 #a glass of port wine4 ,mode4--,cut out the bone1 sprinkle the meat with a little cayenne 7this must be sparingly used71 and bind and tie it firmly up with tape2 put it into a stewpan with sufficient stock to cover it1 add vinegar1 ketchup1 herbs1 onions1 cloves1 and seasonings in the above proportions1 and simmer very gently for #d or #e hours1 or until the meat is perfectly tender1 which may be ascertained by piercing it with a thin skewer4 ,when done1 remove the tape1 lay it into a deep dish1 which keep hot2 strain and skim the gravy1 thicken it with butter and flour1 add a glass of port wine and any flavouring to make the gravy rich and palatable2 let it boil up1 pour over the meat1 and serve4 ,this dish may be very much enriched by garnishing with forcemeat balls1 or filling up the space whence the bone is taken with a good forcemeat2 sliced carrots1 turnips1 and onions boiled with the meat are also a great improvement1 and1 where expense is not objected to1 it may be glazed4 ,this1 however1 is not necessary where a good gravy is poured round and over the meat4 ,time4-- rump stewed gently from #d to #e hours4 ,average cost1 #aj;d4 per lb4 ,sufficient for #h or #aj persons4 ,seasonable at any time4 ,note4--,a stock or gravy in which to boil the meat may be made of the bone and trimmings1 by boiling them with water1 and adding carrots1 onions1 turnips1 and a bunch of sweet herbs4 ,to make this dish richer and more savoury1 half-roast the rump1 and afterwards stew it in strong stock and a little ,madeira4 ,this is an expensive method1 and is not1 after all1 much better than a plainer-dressed joint4 ,,beef1 ,stewed ,shin of4 ,ingredients4--,a shin of beef1 #a head of celery1 #a onion1 a faggot of savoury herbs1 teaspoonful of allspice1 teaspoonful of whole black pepper1 #d carrots1 #ab button onions1 #b turnips1 thickening of butter and flour1 #c tablespoonfuls of mushroom ketchup1 #b tablespoonfuls of port wine2 pepper and salt to taste4 ,mode4--,have the bone sawn into #d or #e pieces1 cover with hot water1 bring it to a boil1 and remove any scum that may rise to the surface4 ,put in the celery1 onion1 herbs1 spice1 and seasoning1 and simmer very gently until the meat is tender4 ,peel the vegetables1 cut them into any shape fancy may dictate1 and boil them with the onions until tender2 lift out the beef1 put it on a dish1 which keep hot1 and thicken with butter and flour as much of the liquor as will be wanted for gravy2 keep stirring till it boils1 then strain and skim4 ,put the gravy back in the stewpan1 add the seasoning1 port wine1 and ketchup1 give one boil1 and pour it over the beef2 garnish with the boiled carrots1 turnips and onions4 ,time4--,the meat to be stewed about #d hours4 ,average cost1 #e;d4 per lb4 with bone4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,,beef-,,tea4 ,ingredients4--#a lb4 of lean gravy-beef1 #a pint of water1 #a saltspoonful of salt4 ,mode4--,have the meat cut without fat and bone1 and choose a nice fleshy piece4 ,cut it into small pieces about the size of dice1 and put it into a clean saucepan4 ,add the water cold to it2 put it on the fire1 and bring it to the boiling-point2 then skim well4 ,put in the salt when the water boils1 and simmer the beef-tea gently from to hour1 removing any more scum should it appear on the surface4 ,strain the tea through a hair sieve1 and set it by in a cool place4 ,when wanted for use1 remove every particle of fat from the top2 warm up as much as may be required1 adding1 if necessary1 a little more salt4 ,this preparation is simple beef-tea1 and is to be administered to those invalids to whom flavourings and seasonings are not allowed4 ,when the patient is very weak1 use double the quantity of meat to the same proportion of water4 ,should the invalid be able to take the tea prepared in a more palatable manner1 it is easy to make it so by following the directions in ,soyer's recipe1 which is an admirable one for making savoury beef-tea4 ,beef-tea is always better when made the day before it is wanted1 and then warmed up4 ,it is a good plan to put the tea into a small cup or basin1 and to place this basin in a saucepan of boiling water4 ,when the tea is hot1 it is ready to serve4 ,time4-- to hour4 ,average cost1 #f;d4 per pint4 ,sufficient4--,allow #a lb4 of meat for a pint of good beef-tea4 ,,beef-,,tea1 ,baked4 ,ingredients4--#a lb4 of fleshy beef1 #a pint of water1 saltspoonful of salt4 ,mode4--,cut the beef into small square pieces1 after trimming off all the fat1 and put it into a baking-jar 7these jars are sold expressly for the purpose of making soups1 gravies1 c41 in the oven1 and are arranged with tightly-fitting lids71 with the above proportion of water and salt2 close the jar well1 place it in a warm but not hot oven1 and bake for #c or #d hours4 ,when the oven is very fierce in the day-time1 it is a good plan to put the jar in at night1 and let it remain till next morning1 when the tea will be done4 ,it should be strained1 and put by in a cool place until wanted4 ,it may also be flavoured with an onion1 a clove1 and a few sweet herbs1 c41 when the stomach is sufficiently strong to take these4 ,time4--#c or #d hours1 or to be left in the oven all night4 ,average cost1 #f;d4 per pint4 ,sufficient4--,allow #a lb4 of meat for #a pint of good beef-tea4 ,,beef-,,tea1 ,savoury 7,soyer's ,recipe74 ,ingredients4--#a lb4 of solid beef1 #a oz4 of butter1 #a clove1 #b button onions or a large one1 #a saltspoonful of salt1 #a quart of water4 ,mode4--,cut the beef into very small dice2 put it into a stewpan with the butter1 clove1 onion1 and salt2 stir the meat round over the fire for a few minutes until it produces a thin gravy1 then add the water1 and let it simmer gently from to of an hour1 skimming off every particle of fat4 ,when done1 strain it through a sieve1 and put it by in a cool place until required4 ,the same1 if wanted quite plain1 is done by merely omitting the vegetables1 salt1 and clove2 the butter cannot be objectionable1 as it is taken out in skimming4 ,time4-- to hour4 ,average cost1 #h;d4 per pint4 ,sufficient4--,allow #a lb4 of beef to make #a pint of good beef-tea4 ,note4--,the meat left from beef-tea may be boiled a little longer1 and pounded with spices1 c41 for potting4 ,it makes a very nice breakfast dish4 ,,beetroot1 ,boiled4 ,ingredients4--,beetroot2 boiling water4 ,mode4--,when large1 young1 and juicy1 this vegetable makes a very excellent addition to winter salads1 and may easily be converted into an economical and quickly-made pickle4 7,see ,,beetroot1 ,,pickled47 ,beetroot is more frequently served cold than hot3 when the latter mode is preferred1 melted butter should be sent to table with it4 ,it may also be stewed with button onions1 or boiled and served with roasted onions4 ,wash the beets thoroughly2 but do not prick or break the skin before they are cooked1 as they would lose their beautiful colour in boiling4 ,put them into boiling water1 and let them boil until tender1 keeping them well covered4 ,if to be served hot1 remove the peel quickly1 cut the beetroot into thick slices1 and send to table melted butter4 ,for salads1 pickle1 c41 let the root cool1 then peel1 and cut it into slices4 ,time4--,small beetroot1 #a to #b hours2 large1 #b to #c hours4 ,average cost1 in full season1 #b;d4 each4 ,seasonable4--,may be had at any time4 ,,beetroot1 ,pickled4 ,ingredients4--,sufficient vinegar to cover the beets1 #b oz4 of whole pepper1 #b oz4 of allspice to each gallon of vinegar4 ,mode4--,wash the beets free from dirt1 and be very careful not to prick the outside skin1 or they would lose their beautiful colour4 ,put them into boiling water1 let them simmer gently1 and when about three parts done1 which will be in #a hour1 take them out and let them cool4 ,boil the vinegar with pepper and allspice1 in the above proportion1 for #aj minutes1 and when cold1 pour it on the beets1 which must be peeled and cut into slices about inch thick4 ,cover with bladder to exclude the air1 and in a week they will be fit for use4 ,,biscuits1 ,crisp4 ,ingredients4--#a lb4 of flour1 the yolk of #a egg1 milk4 ,mode4--,mix the flour and the yolk of the egg with sufficient milk to make the whole into a very stiff paste2 beat it well1 and knead it until it is perfectly smooth4 ,roll the paste out very thin2 with a round cutter shape it into small biscuits1 and bake them a nice brown in a slow oven from #ab to #ah minutes4 ,time4--#ab to #ah minutes4 ,average cost1 #d;d4 ,seasonable at any time4 ,,biscuits1 ,dessert1 which may be flavoured with ,ground ,ginger1 ,cinnamon1 c4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 lb4 of sifted sugar1 the yolks of #f eggs1 flavouring to taste4 ,mode4--,put the butter into a basin2 warm it1 but do not allow it to oil2 then with the hand beat it to a cream4 ,add the flour by degrees1 then the sugar and flavouring1 and moisten the whole with the yolks of the eggs1 which should previously be well beaten4 ,when all the ingredients are thoroughly incorporated1 drop the mixture from a spoon on to a buttered paper1 leaving a distance between each cake1 for they spread as soon as they begin to get warm4 ,bake in rather a slow oven from #ab to #ah minutes1 and do not let the biscuits acquire too much colour4 ,in making the above quantity1 half may be flavoured with ground ginger and the other half with essence of lemon or currants1 to make a variety4 ,with whatever the preparation is flavoured1 so are the biscuits called1 and an endless variety may be made in this manner4 ,time4--#ab to #ah minutes1 or rather longer1 in a very slow oven4 ,average cost1 #as4 #f;d4 ,sufficient to make from #c to #d dozen cakes4 ,seasonable at any time4 ,,biscuits1 ,simple ,hard4 ,ingredients4--,to every lb4 of flour allow #b oz4 of butter1 about pint of skimmed milk4 ,mode4--,warm the butter in milk until the former is dissolved1 and then mix it with the flour into a very stiff paste2 beat it with a rolling-pin until the dough looks perfectly smooth4 ,roll it out thin2 cut it with the top of a glass into round biscuits2 prick them well1 and bake them from #f to #aj minutes4 ,the above is the proportion of milk which we think would convert the flour into a stiff paste2 but should it be found too much1 an extra spoonful or two of flour must be put in4 ,these biscuits are very nice for the cheese course4 ,time4--#f to #aj minutes4 ,seasonable at any time4 ,,black-,,cock1 to ,roast4 ,ingredients4--,black-cock1 butter1 toast4 ,mode4--,let these birds hang for a few days1 or they will be tough and tasteless1 if not well kept4 ,pluck and draw them1 and wipe the insides and outsides with a damp cloth1 as washing spoils the flavour4 ,cut off the heads1 and truss them1 the same as a roast fowl1 cutting off the toes1 and scalding and peeling the feet4 ,trussing them with the head on1 as shown in the engraving1 is still practised by many cooks1 but the former method is now considered the best4 ,put them down to a brisk fire1 well baste them with butter1 and serve with a piece of toast under1 and a good gravy and bread sauce4 ,after trussing1 some cooks cover the breast with vine-leaves and slices of bacon1 and then roast them4 ,they should be served in the same manner and with the same accompaniments as with the plainly-roasted birds4 ,time4--#de to #ej minutes4 ,average cost1 from #es4 to #fs4 the brace2 but seldom bought4 ,sufficient1--#b or #c for a dish4 ,seasonable from the middle of ,august to the end of ,december4 ,illustration3 ,,roast ,,black-,,cock4 ,,black-,,cock1 to ,carve4 ,illustration3 ,,black-,,cock4 ,skilful carving of game undoubtedly adds to the pleasure of the guests at a dinner-table2 for game seems pre-eminently to be composed of such delicate limbs and tender flesh that an inapt practitioner appears to more disadvantage when mauling these pretty and favourite dishes1 than larger and more robust pices de rsistance4 ,this bird is variously served with or without the head on2 and1 although we do not personally object to the appearance of the head as shown in the woodcut1 yet it seems to be more in vogue to serve it without4 ,the carving is not difficult1 but should be elegantly and deftly done4 ,slices from the breast1 cut in the direction of the dotted line from #b to #a1 should be taken off1 the merrythought displaced1 and the leg and wing removed by running the knife along from #c to #d1 reserving the thigh1 which is considered a great delicacy1 for the most honoured guests1 some of whom may also esteem the brains of this bird4 ,,blancmange 7a ,supper ,dish74 ,ingredients4--#a pint of new milk1 #a oz4 of isinglass1 the rind of lemon1 lb4 of loaf sugar1 #aj bitter almonds1 oz4 of sweet almonds1 #a pint of cream4 ,mode4--,put the milk into a saucepan1 with the isinglass1 lemon-rind1 and sugar1 and let these ingredients stand by the side of the fire until the milk is well flavoured2 add the almonds1 which should be blanched and pounded in a mortar to a paste1 and let the milk just boil up2 strain it through a fine sieve or muslin into a jug1 add the cream1 and stir the mixture occasionally until nearly cold4 ,let it stand for a few minutes1 then pour it into the mould1 which should be previously oiled with the purest salad-oil1 or dipped in cold water4 ,there will be a sediment at the bottom of the jug1 which must not be poured into the mould1 as1 when turned out1 it would very much disfigure the appearance of the blancmange4 ,this blancmange may be made very much richer by using #a pint of cream1 and melting the isinglass in pint of boiling water4 ,the flavour may also be very much varied by adding bay-leaves1 laurel-leaves1 or essence of vanilla1 instead of the lemon-rind and almonds4 ,noyeau1 ,maraschino1 ,curaoa1 or any favourite liqueur1 added in small proportions1 very much enhances the flavour of this always favourite dish4 ,in turning it out1 just loosen the edges of the blancmange from the mould1 place a dish on it1 and turn it quickly over3 it should come out easily1 and the blancmange have a smooth glossy appearance when the mould is oiled1 which it frequently has not when it is only dipped in water4 ,it may be garnished as fancy dictates4 ,time4--,about #a hour to steep the lemon-rind and almonds in the milk4 ,average cost1 with cream at #as4 per pint1 #cs4 #f;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,illustration3 ,,blanc-,,mange ,,mould4 ,,blancmange1 ,cheap4 ,ingredients4-- lb4 of sugar1 #a quart of milk1 #a oz4 of isinglass1 the rind of lemon1 #d laurel-leaves4 ,mode4--,put all the ingredients into a lined saucepan1 and boil gently until the isinglass is dissolved2 taste it occasionally to ascertain when it is sufficiently flavoured with the laurel-leaves2 then take them out1 and keep stirring the mixture over the fire for about #aj minutes4 ,strain it through a fine sieve into a jug1 and1 when nearly cold1 pour it into a well-oiled mould1 omitting the sediment at the bottom4 ,turn it out carefully on a dish1 and garnish with preserves1 bright jelly1 or a compte of fruit4 ,time4--,altogether1 hour4 ,average cost1 #h;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,illustration3 ,,blanc-,,mange4 ,,boudin la ,,reine 7an ,entre2 ,m4 ,ude's ,recipe74 ,ingredients4--,the remains of cold roast fowls1 #a pint of ,bchamel1 salt and cayenne to taste1 egg and bread-crumbs4 ,mode4--,take the breasts and nice white meat from the fowls2 cut it into small dice of an equal size1 and throw them into some good ,bchamel 7see ,b,,chamel72 season with salt and cayenne1 and put the mixture into a dish to cool4 ,when this preparation is quite cold1 cut it into #b equal parts1 which should be made into boudins of a long shape1 the size of the dish they are intended to be served on2 roll them in flour1 egg and bread-crumb them1 and be careful that the ends are well covered with the crumbs1 otherwise they will break in the frying-pan2 fry them a nice colour1 put them before the fire to drain the greasy moisture from them1 and serve with the remainder of the ,bchamel poured round3 this should be thinned with a little stock4 ,time4--#aj minutes to fry the boudins4 ,average cost1 exclusive of the fowl1 #as4 #c;d4 ,sufficient for #a entre4 ,,brawn1 to make4 ,ingredients4--,to a pig's head weighing #f lbs4 allow #a lb4 lean beef1 #b tablespoonfuls of salt1 #b teaspoonfuls of pepper1 a little cayenne1 #f pounded cloves4 ,mode4--,cut off the cheeks and salt them1 unless the head be small1 when all may be used4 ,after carefully cleaning the head1 put it on in sufficient cold water to cover it1 with the beef1 and skim it just before it boils4 ,a head weighing #f lbs4 will require boiling from #b to #c hours4 ,when sufficiently boiled to come off the bones easily1 put it into a hot pan1 remove the bones1 and chop the meat with a sharp knife before the fire1 together with the beef4 ,it is necessary to do this as quickly as possible to prevent the fat settling in it4 ,sprinkle in the seasoning1 which should have been previously mixed4 ,stir it well and put it quickly into a brawn-tin if you have one2 if not1 a cake-tin or mould will answer the purpose1 if the meat is well pressed with weights1 which must not be removed for several hours4 ,when quite cold1 dip the tin into boiling water for a minute or two1 and the preparation will turn out and be fit for use4 ,time4--,from #b to #c hours4 ,average cost1 for a pig's head1 #d;d4 per lb4 ,seasonable from ,september to ,march4 ,note4--,the liquor in which the head was boiled will make good pea soup1 and the fat1 if skimmed off and boiled in water1 and afterwards poured into cold water1 answers the purpose of lard4 ,,bread-,,making4 ,,panification1 or bread-making1 consists of the following processes1 in the case of ,wheaten ,flour4 ,fifty or sixty per cent4 of water is added to the flour1 with the addition of some leavening matter1 and preferably1 of yeast from malt and hops4 ,all kinds of leavening matter have1 however1 been1 and are still used in different parts of the world3 in the ,east ,indies1 8toddy10 which is a liquor that flows from the wounded cocoa-nut tree2 and in the ,west ,indies1 8dunder10 or the refuse of the distillation of rum4 ,the dough then undergoes the well-known process called kneading4 ,the yeast produces fermentation1 a process which may be thus described3--,the dough reacting upon the leavening matter introduced1 the starch of the flour is transformed into saccharine matter1 the saccharine matter being afterwards changed into alcohol and carbonic acid4 ,the dough must be well 8bound10 and yet allow the escape of the little bubbles of carbonic acid which accompany the fermentation1 and which1 in their passage1 cause the numerous little holes which are seen in light bread4 ,the yeast must be good and fresh1 if the bread is to be digestible and nice4 ,stale yeast produces1 instead of vinous fermentation1 an acetous fermentation1 which flavours the bread and makes it disagreeable4 ,a poor thin yeast produces an imperfect fermentation1 the result being a heavy1 unwholesome loaf4 ,when the dough is well kneaded1 it is left to stand for some time1 and then1 as soon as it begins to swell1 it is divided into loaves2 after which it is again left to stand1 when it once more swells up1 and manifests for the last time the symptoms of fermentation4 ,it is then put into the oven1 where the water contained in the dough is partly evaporated1 and the loaves swell up again1 while a yellow crust begins to form upon the surface4 ,when the bread is sufficiently baked1 the bottom crust is hard and resonant if struck with the finger1 while the crumb is elastic1 and rises again after being pressed down with the finger4 ,the bread is1 in all probability1 baked sufficiently if1 on opening the door of the oven1 you are met by a cloud of steam1 which quickly passes away4 ,one word as to the unwholesomeness of new bread and hot rolls4 ,when bread is taken out of the oven1 it is full of moisture2 the starch is held together in masses1 and the bread1 instead of being crusted so as to expose each grain of starch to the saliva1 actually prevents their digestion by being formed by the teeth into leathery poreless masses1 which lie on the stomach like so many bullets4 ,bread should always be at least a day old before it is eaten2 and1 if properly made1 and kept in a cool dry place1 ought to be perfectly soft and palatable at the end of three or four days4 ,hot rolls1 swimming in melted butter1 and new bread1 ought to be carefully shunned by everybody who has the slightest respect for that much-injured individual--the ,stomach4 ,a,,rated ,,bread4--,it is not unknown to some of our readers that ,dr4 ,dauglish1 of ,malvern1 has recently patented a process for making bread 8light10 without the use of leaven4 ,the ordinary process of bread-making by fermentation is tedious1 and much labour of human hands is requisite in the kneading1 in order that the dough may be thoroughly interpenetrated with the leaven4 ,the new process impregnates the bread1 by the application of machinery1 with carbonic acid gas1 or fixed air4 ,different opinions are expressed about the bread2 but it is curious to note1 that1 as corn is now reaped by machinery1 and dough is baked by machinery1 the whole process of bread-making is probably in course of undergoing changes which will emancipate both the housewife and the professional baker from a large amount of labour4 ,in the production of ,arated ,bread1 wheaten flour1 water1 salt1 and carbonic acid gas 7generated by proper machinery71 are the only materials employed4 ,we need not inform our readers that carbonic acid gas is the source of the effervescence1 whether in common water coming from a depth1 or in lemonade1 or any arated drink4 ,its action1 in the new bread1 takes the place of fermentation in the old4 ,in the patent process1 the dough is mixed in a great iron ball1 inside which is a system of paddles1 perpetually turning1 and doing the kneading part of the business4 ,into this globe the flour is dropped till it is full1 and then the common atmospheric air is pumped out1 and the pure gas turned on4 ,the gas is followed by the water1 which has been arated for the purpose1 and then begins the churning or kneading part of the business4 ,of course1 it is not long before we have the dough1 and very 8light0 and nice it looks4 ,this is caught in tins1 and passed on to the floor of the oven1 which is an endless floor1 moving slowly through the fire4 ,done to a turn1 the loaves emerge at the other end of the apartment1--and the ,arated ,bread is made4 ,it may be added1 that it is a good plan to change one's baker from time to time1 and so secure a change in the quality of the bread that is eaten4 ,,mixed ,,breads4--,rye bread is hard of digestion1 and requires longer and slower baking than wheaten bread4 ,it is better when made with leaven of wheaten flour rather than yeast1 and turns out lighter4 ,it should not be eaten till two days old4 ,it will keep a long time4 ,a good bread may be made by mixing rye-flour1 wheat-flour1 and rice-paste1 in equal proportions2 also by mixing rye1 wheat1 and barley4 ,in ,norway1 it is said that they only bake their barley bread once a year1 such is its 8keeping0 quality4 ,indian-corn flour mixed with wheat-flour 7half with half7 makes a nice bread1 but it is not considered very digestible1 though it keeps well4 ,rice cannot be made into bread1 nor can potatoes2 but one-third potato-flour to three-fourths wheaten flour makes a tolerably good loaf4 ,a very good bread1 better than the ordinary sort1 and of a delicious flavour1 is said to be produced by adopting the following recipe3--,take ten parts of wheat-flour1 five parts of potato-flour1 one part of rice-paste2 knead together1 add the yeast1 and bake as usual4 ,this is1 of course1 cheaper than wheaten bread4 ,flour1 when freshly ground1 is too glutinous to make good bread1 and should therefore not be used immediately1 but should be kept dry for a few weeks1 and stirred occasionally until it becomes dry1 and crumbles easily between the fingers4 ,flour should be perfectly dry before being used for bread or cakes2 if at all damp1 the preparation is sure to be heavy4 ,before mixing it with the other ingredients1 it is a good plan to place it for an hour or two before the fire1 until it feels warm and dry4 ,yeast from home-brewed beer is generally preferred to any other3 it is very bitter1 and on that account should be well washed1 and put away until the thick mass settles4 ,if it still continues bitter1 the process should be repeated2 and1 before being used1 all the water floating at the top must be poured off4 ,german yeast is now very much used1 and should be moistened1 and thoroughly mixed with the milk or water with which the bread is to be made4 ,the following observations are extracted from a valuable work on ,bread-making1 and will be found very useful to our readers3-- ,the first thing required for making wholesome bread is the utmost cleanliness2 the next is the soundness and sweetness of all the ingredients used for it2 and1 in addition to these1 there must be attention and care through the whole process4 ,an almost certain way of spoiling dough is to leave it half-made1 and to allow it to become cold before it is finished4 ,the other most common causes of failure are using yeast which is no longer sweet1 or which has been frozen1 or has had hot liquid poured over it4 ,too small a proportion of yeast1 or insufficient time allowed for the dough to rise1 will cause the bread to be heavy4 ,heavy bread will also most likely be the result of making the dough very hard1 and letting it become quite cold1 particularly in winter4 ,if either the sponge or the dough be permitted to overwork itself1 that is to say1 if the mixing and kneading be neglected when it has reached the proper point for either1 sour bread will probably be the consequence in warm weather1 and bad bread in any4 ,the goodness will also be endangered by placing it so near the fire as to make any part of it hot1 instead of maintaining the gentle and equal degree of heat required for its due fermentation4 ,,milk ,,or ,,butter4--,milk which is not perfectly sweet will not only injure the flavour of the bread1 but1 in sultry weather1 will often cause it to be quite uneatable2 yet either of them1 if fresh and good1 will materially improve its quality4 ,to keep bread sweet and fresh1 as soon as it is cold it should be put into a clean earthen pan1 with a cover to it3 this pan should be placed at a little distance from the ground1 to allow a current of air to pass underneath4 ,some persons prefer keeping bread on clean wooden shelves without being covered1 that the crust may not soften4 ,stale bread may be freshened by warming it through in a gentle oven4 ,stale pastry1 cakes1 c41 may also be improved by this method4 ,the utensils required for making bread on a moderate scale1 are a kneading-trough or pan1 sufficiently large that the dough may be kneaded freely without throwing the flour over the edges1 and also to allow for its rising2 a hair sieve for straining yeast1 and one or two strong spoons4 ,yeast must always be good of its kind1 and in a fitting state to produce ready and proper fermentation4 ,yeast of strong beer or ale produces more effect than that of milder kinds2 and the fresher the yeast1 the smaller the quantity will be required to raise the dough4 ,as a general rule1 the oven for baking bread should be rather quick1 and the heat so regulated as to penetrate the dough without hardening the outside4 ,the oven door should not be opened after the bread is put in until the dough is set1 or has become firm1 as the cool air admitted1 will have an unfavourable effect on it4 ,brick ovens are generally considered the best adapted for baking bread3 these should be heated with wood faggots1 and then swept and mopped out1 to cleanse them for the reception of the bread4 ,iron ovens are more difficult to manage1 being apt to burn the surface of the bread before the middle is baked4 ,to remedy this1 a few clean bricks should be set at the bottom of the oven1 close together1 to receive the tins of bread4 ,in many modern stoves the ovens are so much improved that they bake admirably2 and they can always be brought to the required temperature1 when it is higher than is needed1 by leaving the door open for a time4 ,,bread1 to make good ,home-made 7,miss ,acton's ,recipe74 ,illustration3 ,,cottage ,,loaf4 ,illustration3 ,,tin ,,bread4 ,ingredients4--#a quartern of flour1 #a large tablespoonful of solid brewer's yeast1 or nearly #a oz4 of fresh ,german yeast1 #a to #a pint of warm milk-and-water4 ,mode4--,put the flour into a large earthenware bowl or deep pan2 then1 with a strong metal or wooden spoon1 hollow out the middle2 but do not clear it entirely away from the bottom of the pan1 as1 in that case1 the sponge1 or leaven 7as it was formerly termed7 would stick to it1 which it ought not to do4 ,next take either a large tablespoonful of brewer's yeast which has been rendered solid by mixing it with plenty of cold water1 and letting it afterwards stand to settle for a day and night2 or nearly an ounce of ,german yeast2 put it into a large basin1 and proceed to mix it1 so that it shall be as smooth as cream1 with pint of warm milk-and-water1 or with water only2 though even a very little milk will much improve the bread4 ,pour the yeast into the hole made in the flour1 and stir into it as much of that which lies round it as will make a thick batter1 in which there must be no lumps4 ,strew plenty of flour on the top1 throw a thick clean cloth over1 and set it where the air is warm2 but do not place it upon the kitchen fender1 for it will become too much heated there4 ,look at it from time to time3 when it has been laid for nearly an hour1 and when the yeast has risen and broken through the flour1 so that bubbles appear in it1 you will know that it is ready to be made up into dough4 ,then place the pan on a strong chair1 or dresser1 or table1 of convenient height2 pour into the sponge the remainder of the warm milk-and-water2 stir into it as much of the flour as you can with the spoon2 then wipe it out clean with your fingers1 and lay it aside4 ,next take plenty of the remaining flour1 throw it on the top of the leaven1 and begin1 with the knuckles of both hands1 to knead it well4 ,when the flour is nearly all kneaded in1 begin to draw the edges of the dough towards the middle1 in order to mix the whole thoroughly2 and when it is free from flour and lumps and crumbs1 and does not stick to the hands when touched1 it will be done1 and may be covered with the cloth1 and left to rise a second time4 ,in hour look at it1 and should it have swollen very much and begin to crack1 it will be light enough to bake4 ,turn it then on to a paste-board or very clean dresser1 and with a large sharp knife divide it in two2 make it up quickly into loaves1 and despatch it to the oven3 make one or two incisions across the tops of the loaves1 as they will rise more easily if this be done4 ,if baked in tins or pans1 rub them with a tiny piece of butter laid on a piece of clean paper1 to prevent the dough from sticking to them4 ,all bread should be turned upside down1 or on its side1 as soon as it is drawn from the oven3 if this be neglected1 the under part of the loaves will become wet and blistered from the steam1 which cannot then escape from them4 ,to make the dough without setting a sponge1 merely mix the yeast with the greater part of the warm milk-and-water1 and wet up the whole of the flour at once after a little salt has been stirred in1 proceeding exactly1 in every other respect1 as in the directions just given4 ,as the dough will soften in the rising1 it should be made quite firm at first1 or it will be too lithe by the time it is ready for the oven4 ,time4--,to be left to rise an hour the first time1 hour the second time2 to be baked from #a to #a hour1 or baked in one loaf from #a to #b hours4 ,,bread1 to make a ,peck of good4 ,ingredients4--#c lbs4 of potatoes1 #f pints of cold water1 pint of good yeast1 a peck of flour1 #b oz4 of salt4 ,mode4--,peel and boil the potatoes2 beat them to a cream while warm2 then add #a pint of cold water1 strain through a colander1 and add to it pint of good yeast1 which should have been put in water over-night to take off its bitterness4 ,stir all well together with a wooden spoon1 and pour the mixture into the centre of the flour2 mix it to the substance of cream1 cover it over closely1 and let it remain near the fire for an hour2 then add the #e pints of water1 milk-warm1 with #b oz4 of salt2 pour this in1 and mix the whole to a nice light dough4 ,let it remain for about #b hours2 then make it into #g loaves1 and bake for about #a hour in a good oven4 ,when baked1 the bread should weigh nearly #bj lbs4 ,time4--,about #a hour4 ,,bread-,,and-,,butter ,,fritters4 ,ingredients4--,batter1 #h slices of bread and butter1 #c or #d tablespoonfuls of jam4 ,mode4--,make a batter1 the same as for apple fritters2 cut some slices of bread and butter1 not very thick2 spread half of them with any jam that may be preferred1 and cover with the other slices2 slightly press them together1 and cut them out in square1 long1 or round pieces4 ,dip them in the batter1 and fry in boiling lard for about #aj minutes2 drain them before the fire on a piece of blotting-paper or cloth4 ,dish them1 sprinkle over sifted sugar1 and serve4 ,time4--,about #aj minutes4 ,average cost1 #as4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,bread-,,and-,,butter ,,pudding1 ,baked4 ,ingredients4--#i thin slices of bread and butter1 #a pint of milk1 #d eggs1 sugar to taste1 lb4 of currants1 flavouring of vanilla1 grated lemon-peel1 or nutmeg4 ,mode4--,cut #i slices of bread and butter1 not very thick1 and put them into a pie-dish1 with currants between each layer1 and on the top4 ,sweeten and flavour the milk1 either by infusing a little lemon-peel in it1 or by adding a few drops of essence of vanilla2 well whisk the eggs1 and stir these to the milk4 ,strain this over the bread and butter1 and bake in a moderate oven for #a hour1 or rather longer4 ,this pudding may be very much enriched by adding cream1 candied peel1 or more eggs than stated above4 ,it should not be turned out1 but sent to table in the pie-dish1 and is better for being made about two hours before it is baked4 ,time4--#a hour1 or rather longer4 ,average cost1 #i;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,bread ,,crumbs1 ,fried4 ,cut the bread into thin slices1 place them in a cool oven over-night1 and when thoroughly dry and crisp1 roll them down into fine crumbs4 ,put some lard1 or clarified dripping1 into a frying-pan2 bring it to the boiling-point1 throw in the crumbs1 and fry them very quickly4 ,directly they are done1 lift them out with a slice1 and drain them before the fire from all greasy moisture4 ,when quite crisp1 they are ready for use4 ,the fat they are fried in should be clear1 and the crumbs should not have the slightest appearance or taste of having been1 in the least degree1 burnt4 ,,bread1 ,fried1 for ,borders4 ,proceed by frying some slices of bread1 cut in any fanciful shape1 in boiling lard4 ,when quite crisp1 dip one side of the sippet into the beaten white of an egg mixed with a little flour1 and place it on the edge of the dish4 ,continue in this manner till the border is completed1 arranging the sippets a pale and a dark one alternately4 ,,bread1 ,fried ,sippets of1 for ,garnishing many ,dishes4 ,cut the bread into thin slices1 and stamp them out in whatever shape you like1--rings1 crosses1 diamonds1 c4 c4 ,fry them in the same manner as the bread-crumbs1 in clear boiling lard or clarified dripping1 and drain them until thoroughly crisp before the fire4 ,when variety is desired1 fry some of a pale colour1 and others of a darker hue4 ,,breakfasts4 ,it will not be necessary to give here a long bill of fare of cold joints1 c41 which may be placed on the sideboard1 and do duty at the breakfast-table4 ,suffice it to say1 that any cold meat the larder may furnish should be nicely garnished and be placed on the buffet4 ,collared and potted meats or fish1 cold game or poultry1 veal-and-ham pies1 game-and-rump-steak pies1 are all suitable dishes for the breakfast-table2 as also cold ham1 tongue1 c4 c4 ,the following list of hot dishes may perhaps assist our readers in knowing what to provide for the comfortable meal called breakfast4 ,broiled fish1 such as mackerel1 whiting1 herrings1 dried haddocks1 c42 mutton chops and rump-steaks1 broiled sheep's kidneys1 kidneys la matre d'htel1 sausages1 plain rashers of bacon1 bacon and poached eggs1 ham and poached eggs1 omelets1 plain boiled eggs1 ufs-au-plat1 poached eggs on toast1 muffins1 toast1 marmalade1 butter1 c4 c4 ,in the summer1 and when they are obtainable1 always have a vase of freshly-gathered flowers on the breakfast-table1 and1 when convenient1 a nicely-arranged dish of fruit3 when strawberries are in season1 these are particularly refreshing2 as also grapes1 or even currants4 ,,brill4 ,ingredients4-- lb4 of salt to each gallon of water2 a little vinegar4 ,mode4--,clean the brill1 cut off the fins1 and rub it over with a little lemon-juice1 to preserve its whiteness4 ,set the fish in sufficient cold water to cover it2 throw in salt1 in the above proportions1 and a little vinegar1 and bring it gradually to boil3 simmer very gently1 till the fish is done1 which will be in about #aj minutes for a small brill1 reckoning from the time the water begins to simmer4 ,it is difficult to give the exact number of minutes required for cooking a brill1 as the fish varies somewhat in thickness1 but the cook can always bear in mind that fish of every description should be very thoroughly dressed1 and never come to table in the least degree underdone4 ,the time for boiling of course depends entirely on the size of the fish4 ,serve it on a hot napkin1 and garnish with cut lemon1 parsley1 horseradish1 and a little lobster coral sprinkled over the fish4 ,send lobster or shrimp sauce and plain melted butter to table with it4 ,time4--,after the water boils1 a small brill1 #aj minutes2 a medium sized brill1 #ae to #bj minutes2 a large brill1 hour4 ,average cost1 from #ds4 to #hs42 but when the market is plentifully supplied1 may be had from #bs4 each4 ,seasonable from ,august to ,april4 ,to choose ,brill4--,the flesh of this fish1 like that of turbot1 should be of a yellowish tint1 and should be chosen on account of its thickness4 ,if the flesh has a bluish tint1 it is not good4 ,a ,brill and ,john ,dory are carved in the same manner as a ,turbot4 ,note4--,the thick parts of the middle of the back are the best slices in a turbot2 and the rich gelatinous skin covering the fish1 as well as a little of the thick part of the fins1 are dainty morsels1 and should be placed on each plate4 ,illustration3 ,,how ,,to ,,carve ,a ,,brill4 ,,browning1 for ,stock4 ,ingredients4--#b oz4 of powdered sugar1 and a pint of water4 ,mode4--,place the sugar in a stewpan over a slow fire until it begins to melt1 keeping it stirred with a wooden spoon until it becomes black1 when add the water1 and let it dissolve4 ,cork closely1 and use a few drops when required4 ,note4--,in ,france1 burnt onions are made use of for the purpose of browning4 ,as a general rule1 the process of browning is to be discouraged1 as apt to impart a slightly unpleasant flavour to the stock1 and consequently all soups made from it4 ,,browning for ,gravies and ,sauces4 ,the browning for stock answers equally well for sauces and gravies1 when it is absolutely necessary to colour them in this manner2 but where they can be made to look brown by using ketchup1 wine1 browned flour1 tomatoes1 or any coloured sauce1 it is far preferable4 ,as1 however1 in cooking so much depends on appearance1 perhaps it would be as well for the inexperienced cook to use the artificial means4 ,when no browning is at hand1 and you wish to heighten the colour of your gravy1 dissolve a lump of sugar in an iron spoon close to a sharp fire2 when it is in a liquid state1 drop it into the sauce or gravy quite hot4 ,care1 however1 must be taken not to put in too much1 as it would impart a very disagreeable flavour to the preparation4 ,,brussels-,,sprouts1 ,boiled4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt2 a very small piece of soda4 ,mode4--,clean the sprouts from insects1 nicely wash them1 and pick off any dead or discoloured leaves from the outsides2 put them into a saucepan of boiling water1 with salt and soda in the above proportion2 keep the pan uncovered1 and let them boil quickly over a brisk fire until tender2 drain1 dish1 and serve with a tureen of melted butter1 or with a matre d'htel sauce poured over them4 ,another mode of serving them is1 when they are dished1 to stir in about #a oz4 of butter and a seasoning of pepper and salt4 ,they must1 however1 be sent to table very quickly1 as1 being so very small1 this vegetable soon cools4 ,where the cook is very expeditious1 this vegetable when cooked may be arranged on the dish in the form of a pineapple1 and so served has a very pretty appearance4 ,time4--from #i to #ab minutes after the water boils4 ,average cost1 #as4 #d;d4 per peck4 ,sufficient4--,allow between #dj and #ej for #e or #f persons4 ,seasonable from ,november to ,march4 ,,bubble-,,and-,,squeak4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few thin slices of cold boiled beef2 butter1 cabbage1 #a sliced onion1 pepper and salt to taste4 ,mode4--,fry the slices of beef gently in a little butter1 taking care not to dry them up4 ,lay them on a flat dish1 and cover with fried greens4 ,the greens may be prepared from cabbage sprouts or green savoys4 ,they should be boiled till tender1 well drained1 minced1 and placed1 till quite hot1 in a frying-pan1 with butter1 a sliced onion1 and seasoning of pepper and salt4 ,when the onion is done1 it is ready to serve4 ,time4--,altogether1 hour4 ,average cost1 exclusive of the cold beef1 #c;d4 ,seasonable at any time4 ,,bullock',s ,,heart1 to ,dress a4 ,ingredients4--#a heart1 stuffing of veal forcemeat4 ,mode4--,put the heart into warm water to soak for #b hours2 then wipe it well with a cloth1 and1 after cutting off the lobes1 stuff the inside with a highly-seasoned forcemeat4 ,fasten it in1 by means of a needle and coarse thread2 tie the heart up in paper1 and set it before a good fire1 being very particular to keep it well basted1 or it will eat dry1 there being very little of its own fat4 ,two or three minutes before dishing remove the paper1 baste well1 and serve with good gravy and red-currant jelly or melted butter4 ,if the heart is very large1 it will require #b hours1 and1 covered with a caul1 may be baked as well as roasted4 ,time4--,large heart1 #b hours4 ,average cost1 #bs4 #f;d4 ,sufficient for #f or #h persons4 ,seasonable all the year4 ,note4--,this is an excellent family dish1 is very savoury1 and1 though not seen at many good tables1 may be recommended for its cheapness and economy4 ,,buns1 ,light4 ,ingredients4-- teaspoonful of tartaric acid1 teaspoonful of bicarbonate of soda1 #a lb4 of flour1 #b oz4 of butter1 #b oz4 of loaf sugar1 lb4 of currants or raisins1--when liked1 a few caraway seeds1 pint of cold new milk1 #a egg4 ,mode4--,rub the tartaric acid1 soda1 and flour all together through a hair sieve2 work the butter into the flour2 add the sugar1 currants1 and caraway seeds1 when the flavour of the latter is liked4 ,mix all these ingredients well together2 make a hole in the middle of the flour1 and pour in the milk1 mixed with the egg1 which should be well beaten2 mix quickly1 and set the dough1 with a fork1 on baking-tins1 and bake the buns for about #bj minutes4 ,this mixture makes a very good cake1 and if put into a tin1 should be baked #a hour4 ,the same quantity of flour1 soda1 and tartaric acid1 with pint of milk and a little salt1 will make either bread or tea-cakes1 if wanted quickly4 ,time4--#bj minutes for the buns2 if made into a cake1 #a hour4 ,sufficient to make about #ab buns4 ,illustration3 ,,buns4 ,,buns1 ,plain4 ,ingredients4--#a lb4 of flour1 #f oz4 of good butter1 lb4 of sugar1 #a egg1 nearly pint of milk1 #b small teaspoonfuls of baking-powder1 a few drops of essence of lemon4 ,mode4--,warm the butter1 without oiling it2 beat it with a wooden spoon2 stir the flour in gradually with the sugar1 and mix these ingredients well together4 ,make the milk lukewarm1 beat up with it the yolk of the egg and the essence of lemon1 and stir these to the flour1 c4 ,add the baking-powder1 beat the dough well for about #aj minutes1 divide it into #bd pieces1 put them into buttered tins or cups1 and bake in a brisk oven from #bj to #cj minutes4 ,time4--#bj to #cj minutes4 ,average cost1 #as4 ,sufficient to make #ab buns4 ,seasonable at any time4 ,,buns1 ,victoria4 ,ingredients4--#b oz4 of pounded loaf sugar1 #a egg1 #a oz4 of ground rice1 #b oz4 of butter1 #a oz4 of currants1 a few thin slices of candied-peel1 flour4 ,mode4--,whisk the egg1 stir in the sugar1 and beat these ingredients both together2 beat the butter to a cream1 stir in the ground rice1 currants1 and candied-peel1 and as much flour as will make it of such a consistency that it may be rolled into #g or #h balls4 ,place these on a buttered tin1 and bake them for to hour4 ,they should be put into the oven immediately or they will become heavy1 and the oven should be tolerably brisk4 ,time4-- to hour4 ,average cost1 #f;d4 ,sufficient to make #g or #h buns4 ,seasonable at any time4 ,,butter1 ,browned4 ,ingredients4-- lb4 of butter1 #a tablespoonful of minced parsley1 #c tablespoonfuls of vinegar1 salt and pepper to taste4 ,mode4--,put the butter into a frying pan over a nice clear fire1 and when it smokes1 throw in the parsley1 and add the vinegar and seasoning4 ,let the whole simmer for a minute or two1 when it is ready to serve4 ,this is a very good sauce for skate4 ,time4-- hour4 ,,butter1 ,clarified4 ,put the butter in a basin before the fire1 and when it melts1 stir it round once or twice1 and let it settle4 ,do not strain it unless absolutely necessary1 as it causes so much waste4 ,pour it gently off into a clean dry jar1 carefully leaving all sediment behind4 ,let it cool1 and carefully exclude the air by means of a bladder1 or piece of wash-leather1 tied over4 ,if the butter is salt1 it may be washed before melting1 when it is to be used for sweet dishes4 ,,butter1 ,curled4 ,tie a strong cloth by two of the corners to an iron hook in the wall2 make a knot with the other two ends1 so that a stick might pass through4 ,put the butter into the cloth2 twist it tightly over a dish1 into which the butter will fall through the knot1 so forming small and pretty little strings4 ,the butter may then be garnished with parsley1 if to serve with a cheese course2 or it may be sent to table plain for breakfast1 in an ornamental dish4 ,squirted butter for garnishing hams1 salads1 eggs1 c41 is made by forming a piece of stiff paper in the shape of a cornet1 and squeezing the butter in fine strings from the hole at the bottom4 ,scooped butter is made by dipping a teaspoon or scooper in warm water1 and then scooping the butter quickly and thin4 ,in warm weather1 it would not be necessary to heat the spoon4 ,,butter1 ,fairy4 ,ingredients4--,the yolks of #b hard-boiled eggs1 #a tablespoonful of orange-flower water1 #b tablespoonfuls of pounded sugar1 lb4 of good fresh butter4 ,mode4--,beat the yolks of the eggs smoothly in a mortar1 with the orange-flower water and the sugar1 until the whole is reduced to a fine paste2 add the butter1 and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard4 ,the butter will then drop on the plate in large and small pieces1 according to the holes in the cloth4 ,plain butter may be done in the same manner1 and is very quickly prepared1 besides having a very good effect4 ,,butter1 to keep ,fresh4 ,butter may be kept fresh for ten or twelve days by a very simple process4 ,knead it well in cold water till the buttermilk is extracted2 then put it in a glazed jar1 which invert in another1 putting into the latter a sufficient quantity of water to exclude the air4 ,renew the water every day4 ,,butter1 ,matre d',htel1 for putting into ,broiled ,fish just before it is sent to ,table4 ,ingredients4-- lb4 of butter1 #b dessertspoonfuls of minced parsley1 salt and pepper to taste1 the juice of #a large lemon4 ,mode4--,work the above ingredients well together1 and let them be thoroughly mixed with a wooden spoon4 ,if this is used as a sauce1 it may be poured either under or over the meat or fish it is intended to be served with4 ,average cost1 for this quantity1 #e;d4 ,note4--#d tablespoonfuls of ,bchamel1 #b do4 of white stock1 with #b oz4 of the above matre d'htel butter stirred into it1 and just allowed to simmer for #a minute1 will be found an excellent hot matre d'htel sauce4 ,,butter1 ,melted4 ,ingredients4-- lb4 of butter1 a dessertspoonful of flour1 #a wineglassful of water1 salt to taste4 ,mode4--,cut the butter up into small pieces1 put it into a saucepan1 dredge over the flour1 and add the water and a seasoning of salt2 stir it one way constantly till the whole of the ingredients are melted and thoroughly blended4 ,let it just boil1 when it is ready to serve4 ,if the butter is to be melted with cream1 use the same quantity as of water1 but omit the flour2 keep stirring it1 but do not allow it to boil4 ,time4--#a minute to simmer4 ,average cost for this quantity1 #d;d4 ,,butter1 ,melted 7more ,economical74 ,ingredients4--#b oz4 of butter1 #a dessertspoonful of flour1 salt to taste1 pint of water4 ,mode4--,mix the flour and water to a smooth batter1 which put into a saucepan4 ,add the butter and a seasoning of salt1 keep stirring one way till all the ingredients are melted and perfectly smooth2 let the whole boil for a minute or two1 and serve4 ,time4--#b minutes to simmer4 ,average cost for this quantity1 #b;d4 ,,butter1 ,rancid1 ,what to do with4 ,when butter has become very rancid1 it should be melted several times by a moderate heat1 with or without the addition of water1 and as soon as it has been well kneaded1 after the cooling1 in order to extract any water it may have retained1 it should be put into brown freestone pots1 sheltered from the contact of the air4 ,the ,french often add to it1 after it has been melted1 a piece of toasted bread1 which helps to destroy the tendency of the butter to rancidity4 ,,butter1 ,melted 7the ,french ,sauce ,blanche74 ,ingredients4-- lb4 of fresh butter1 #a tablespoonful of flour1 salt to taste1 gill of water1 spoonful of white vinegar1 a very little grated nutmeg4 ,mode4--,mix the flour and water to a smooth batter1 carefully rubbing down with the back of a spoon any lumps that may appear4 ,put it in a saucepan with all the other ingredients1 and let it thicken on the fire1 but do not allow it to boil1 lest it should taste of the flour4 ,time4--#a minute to simmer4 ,average cost1 #e;d4 for this quantity4 ,,butter1 ,melted1 made with ,milk4 ,ingredients4--#a teaspoonful of flour1 #b oz4 of butter1 pint of milk1 a few grains of salt4 ,mode4--,mix the butter and flour smoothly together on a plate1 put it into a lined saucepan1 and pour in the milk4 ,keep stirring it one way over a sharp fire2 let it boil quickly for a minute or two1 and it is ready to serve4 ,this is a very good foundation for onion1 lobster1 or oyster sauce3 using milk instead of water makes it look much whiter and more delicate4 ,time4--,altogether1 #aj minutes4 ,average cost for this quantity1 #c;d4 ,,cabbage1 ,boiled4 ,ingredients4---,to each gallon of water allow #a heaped tablespoonful of salt2 a very small piece of soda4 ,mode4--,pick off all the dead outside leaves1 cut off as much of the stalk as possible1 and cut the cabbages across twice1 at the stalk end2 if they should be very large1 quarter them4 ,wash them well in cold water1 place them in a colander1 and drain2 then put them into plenty of fast-boiling water1 to which have been added salt and soda in the above proportions4 ,stir them down once or twice in the water1 keep the pan uncovered1 and let them boil quickly until tender4 ,the instant they are done1 take them up into a colander1 place a plate over them1 let them thoroughly drain1 dish1 and serve4 ,time4--,large cabbages1 or savoys1 to hour1 young summer cabbage1 #aj to #ab minutes1 after the water boils4 ,average cost1 #b;d4 each in full season4 ,sufficient4--#b large ones for #d or #e persons4 ,seasonable4--,cabbages and sprouts of various kinds at any time4 ,,cabbage1 ,red1 ,pickled4 ,ingredients4--,red cabbages1 salt and water2 to each quart of vinegar1 oz4 of ginger well bruised1 #a oz4 of whole black pepper1 and1 when liked1 a little cayenne4 ,mode4--,take off the outside decayed leaves of a nice red cabbage1 cut it in quarters1 remove the stalks1 and cut it across in very thin slices4 ,lay these on a dish1 and strew them plentifully with salt1 covering them with another dish4 ,let them remain for #bd hours1 turn into a colander to drain1 and1 if necessary1 wipe lightly with a clean soft cloth4 ,put them in a jar2 boil up the vinegar with spices in the above proportion1 and1 when cold1 pour it over the cabbage4 ,it will be fit for use in a week or two1 and1 if kept for a very long time1 the cabbage is liable to get soft and to discolour4 ,to be really nice and crisp1 and of a good red colour1 it should be eaten almost immediately after it is made4 ,a little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle4 ,tie down with bladder1 and keep in a dry place4 ,seasonable in ,july and ,august1 but the pickle will be much more crisp if the frost has just touched the leaves4 ,,cabbage1 ,red1 ,stewed4 ,ingredients4--#a red cabbage1 a small slice of ham1 oz4 of fresh butter1 #a pint of weak stock or broth1 #a gill of vinegar1 salt and pepper to taste1 #a tablespoonful of pounded sugar4 ,mode4--,cut the cabbage into very thin slices1 put it into a stewpan1 with the ham cut in dice1 the butter1 pint of stock1 and the vinegar2 cover the pan closely1 and let it stew for #a hour4 ,when it is very tender1 add the remainder of the stock1 a seasoning of salt and pepper1 and the pounded sugar2 mix all well together1 stir over the fire until nearly all the liquor is dried away1 and serve4 ,fried sausages are usually sent to table with this dish3 they should be laid round and on the cabbage1 as a garnish4 ,time4--,rather more than #a hour4 ,average cost1 #d;d4 each4 ,sufficient for #d persons4 ,seasonable from ,september to ,january4 ,,cabbage ,,soup4 ,ingredients4--#a large cabbage1 #c carrots1 #b onions1 #d or #e slices of lean bacon1 salt and pepper to taste1 #b quarts of medium stock4 ,mode4--,scald the cabbage1 cut it up and drain it4 ,line the stewpan with the bacon1 put in the cabbage1 carrots1 and onions2 moisten with skimmings from the stock1 and simmer very gently1 till the cabbage is tender2 add the stock1 stew softly for half an hour1 and carefully skim off every particle of fat4 ,season and serve4 ,time4--#a hour4 ,average cost1 #as4 per quart4 ,seasonable in winter4 ,sufficient for #h persons4 ,,cabinet or ,,chancellor',s ,,pudding4 ,ingredients4--#a oz4 of candied peel1 #d oz4 of currants1 #d dozen sultanas1 a few slices of ,savoy cake1 sponge-cake1 a ,french roll1 #d eggs1 #a pint of milk1 grated lemon-rind1 nutmeg1 #c tablespoonfuls of sugar4 ,mode4--,melt some butter to a paste1 and with it1 well grease the mould or basin in which the pudding is to be boiled1 taking care that it is buttered in every part4 ,cut the peel into thin slices1 and place these in a fanciful device at the bottom of the mould1 and fill in the spaces between with currants and sultanas2 then add a few slices of sponge-cake or ,french roll2 drop a few drops of melted butter on these1and between each layer sprinkle a few currants4 ,proceed in this manner until the mould is nearly full2 then flavour the milk with nutmeg and grated lemon-rind2 add the sugar1 and stir to this the eggs1 which should be well beaten4 ,beat this mixture for a few minutes2 then strain it into the mould1 which should be quite full2 tie a piece of buttered paper over it1 and let it stand for two hours2 then tie it down with a cloth1 put it into boiling water1 and let it boil slowly for #a hour4 ,in taking it up1 let it stand for a minute or two before the cloth is removed2 then quickly turn it out of the mould or basin1 and serve with sweet sauce separately4 ,the flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds2 and it may be made much richer by using cream2 but this is not at all necessary4 ,time4--#a hour1 ,average cost1 #as4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,illustration3 ,,cabinet ,,pudding4 ,,cabinet or ,,boiled ,,bread-,,and-,,butter ,,pudding1 ,plain4 ,ingredients4--#b oz4 of raisins1 a few thin slices of bread and butter1 #c eggs1 #a pint of milk1 sugar to taste1 nutmeg4 ,mode4--,butter a pudding-basin and line the inside with a layer of raisins that have been previously stoned2 then nearly fill the basin with slices of bread and butter with the crust cut off1 and1 in another basin1 beat the eggs2 add to them the milk1 sugar1 and grated nutmeg2 mix all well together1 and pour the whole on to the bread and butter2 let it stand hour1 then tie a floured cloth over it2 boil for #a hour1 and serve with sweet sauce4 ,care must be taken that the basin is quite full before the cloth is tied over4 ,time4--#a hour4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,caf ,,au ,,lait4 ,this is merely very strong coffee added to a large proportion of good hot milk2 about #f tablespoonfuls of strong coffee being quite sufficient for a breakfast-cupful of milk4 ,of the essence which answers admirably for caf au lait1 so much would not be required4 ,this preparation is infinitely superior to the weak watery coffee so often served at ,english tables4 ,a little cream mixed with the milk1 if the latter cannot be depended on for richness1 improves the taste of the coffee1 as also the richness of the beverage4 ,sufficient4--#f tablespoonfuls of strong coffee1 or #b tablespoonfuls of the essence1 to a breakfast-cupful of milk4 ,,caf ,,noir4 ,this is usually handed round after dinner1 and should be drunk well sweetened1 with the addition of a little brandy or liqueurs1 which may be added or not at pleasure4 ,the coffee should be made very strong1 and served in very small cups1 but never mixed with milk or cream4 ,caf noir may be made of the essence of coffee by pouring a tablespoonful into each cup1 and filling it up with boiling water4 ,this is a very simple and expeditious manner of preparing coffee for a large party1 but the essence for it must be made very good1 and kept well corked until required for use4 ,,cakes1 ,making and ,baking of4 ,eggs should always be broken into a cup1 the whites and yolks separated1 and they should always be strained4 ,breaking the eggs thus1 the bad ones may be easily rejected without spoiling the others1 and so cause no waste4 ,as eggs are used instead of yeast1 they should be very thoroughly whisked2 they are generally sufficiently beaten when thick enough to carry the drop that falls from the whisk4 ,loaf ,sugar should be well pounded1 and then sifted through a fine sieve4 ,currants should be nicely washed1 picked1 dried in a cloth1 and then carefully examined1 that no pieces of grit or stone may be left amongst them4 ,they should then be laid on a dish before the fire1 to become thoroughly dry2 as1 if added damp to the other ingredients1 cakes will be liable to be heavy4 ,good ,butter should always be used in the manufacture of cakes2 and1 if beaten to a cream1 it saves much time and labour to warm1 but not melt1 it before beating4 ,less butter and eggs are required for cakes when yeast is mixed with the other ingredients4 ,the heat of the oven is of great importance1 especially for large cakes4 ,if the heat be not tolerably fierce1 the batter will not rise4 ,if the oven is too quick1 and there is any danger of the cake burning or catching1 put a sheet of clean paper over the top3 newspaper1 or paper that has been printed on1 should never be used for this purpose4 ,to know when a cake is sufficiently baked1 plunge a clean knife into the middle of it2 draw it quickly out1 and if it looks in the least sticky put the cake back1 and close the oven door until the cake is done4 ,cakes should be kept in closed tin canisters or jars1 and in a dry place4 ,those made with yeast do not keep so long as those made without it4 ,,cakes1 nice ,breakfast4 ,ingredients4--#a lb4 of flour1 teaspoonful of tartaric acid1 teaspoonful of salt1 teaspoonful of carbonate of soda1 #a breakfast-cupful of milk1 #a oz4 of sifted loaf sugar1 #b eggs4 ,mode4--,these cakes are made in the same manner as the soda bread1 with the addition of eggs and sugar4 ,mix the flour1 tartaric acid1 and salt well together1 taking care that the two latter ingredients are reduced to the finest powder1 and stir in the sifted sugar1 which should also be very fine4 ,dissolve the soda in the milk1 add the eggs1 which should be well whisked1 and with this liquid work the flour1 c4 into a light dough4 ,divide it into small cakes1 put them into the oven immediately1 and bake for about #bj minutes4 ,time4--#bj minutes4 ,,cake1 ,christmas4 ,ingredients4--#e teacupfuls of flour1 #a teacupful of melted butter1 #a teacupful of cream1 #a teacupful of treacle1 #a teacupful of moist sugar1 #b eggs1 oz4 of powdered ginger1 lb4 of raisins1 #a teaspoonful of carbonate of soda1 #a tablespoonful of vinegar4 ,mode4--,make the butter sufficiently warm to melt it1 but do not allow it to oil2 put the flour into a basin1 add to it the sugar1 ginger1 and raisins1 which should be stoned and cut into small pieces4 ,when these dry ingredients are thoroughly mixed1 stir in the butter1 cream1 treacle1 and well-whisked eggs1 and beat the mixture for a few minutes4 ,dissolve the soda in the vinegar1 add it to the dough1 and be particular that these latter ingredients are well incorporated with the others2 put the cake into a buttered mould or tin1 place it in a moderate oven immediately1 and bake it from #a to #b hours4 ,time4--#a to #b hours4 ,average cost1 #as4 #f;d4 ,,cake1 ,common 7suitable for sending to ,children at ,school74 ,ingredients4--#b lbs4 of flour1 #d oz4 of butter or clarified dripping1 oz4 of caraway seeds1 oz4 of allspice1 lb4 of pounded sugar1 #a lb4 of currants1 #a pint of milk1 #c tablespoonfuls of fresh yeast4 ,mode4--,rub the butter lightly into the flour2 add all the dry ingredients1 and mix these well together4 ,make the milk warm1 but not hot2 stir in the yeast1 and with this liquid mix the whole into a light dough2 knead it well1 and line the cake-tins with strips of buttered paper3 this paper should be about #f inches higher than the top of the tin4 ,put in the dough2 stand it in a warm place to rise for more than an hour1 then bake the cakes in a well-heated oven4 ,if this quantity be divided into two1 they will take from #a to #b hours' baking1 ,time4--#a to #b hours4 ,average cost1 #as4 #i;d4 ,sufficient to make #b moderate-sized cakes4 ,,cake1 ,economical4 ,illustration3 ,,cake-,,mould4 ,ingredients4--#a lb4 of flour1 lb4 of sugar1 lb4 of butter or lard1 lb4 of currants1 #a teaspoonful of carbonate of soda1 the whites of #d eggs1 pint of milk4 ,mode4--,in making many sweet dishes1 the whites of eggs are not required1 and if well beaten and added to the above ingredients1 make an excellent cake with or without currants4 ,beat the butter to a cream1 well whisk the whites of the eggs1 and stir all the ingredients together but the soda1 which must not be added until all is well mixed1 and the cake is ready to be put into the oven4 ,when the mixture has been well beaten1 stir in the soda1 put the cake into a buttered mould1 and bake it in a moderate oven for #a hour4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 ,,cake1 ,good ,holiday4 ,ingredients4--#a;d4 worth of ,borwick's ,german baking-powder1 #b lbs4 of flour1 #f oz4 of butter1 lb4 of lard1 #a lb4 of currants1 lb4 of stoned and cut raisins1 lb4 of mixed candied peel1 lb4 of moist sugar1 #c eggs1 pint of cold milk4 ,mode4--,mix the baking-powder with the flour2 then rub in the butter and lard2 have ready the currants1 washed1 picked1 and dried1 the raisins stoned and cut into small pieces 7not chopped71 and the peel cut into neat slices4 ,add these with the sugar to the flour1 c41 and mix all the dry ingredients well together4 ,whisk the eggs1 stir to them the milk1 and with this liquid moisten the cake2 beat it up well1 that all may be very thoroughly mixed2 line a cake-tin with buttered paper1 put in the cake1 and bake it from #b to #b hours in a good oven4 ,to ascertain when it is done1 plunge a clean knife into the middle of it1 and if1 on withdrawing it1 the knife looks clean1 and not sticky1 the cake is done4 ,to prevent it burning at the top1 a piece of clean paper may be put over whilst the cake is soaking1 or being thoroughly cooked in the middle4 ,a steamer1 such as is used for steaming potatoes1 makes a very good cake-tin1 if it be lined at the bottom and sides with buttered paper4 ,time4--#b to #b hours4 ,average cost1 #bs4 #f;d4 ,seasonable at any time4 ,,cake1 ,luncheon4 ,ingredients4-- lb4 of butter1 #a lb4 of flour1 oz4 of caraway seeds1 lb4 of currants1 #f oz4 of moist sugar1 #a oz4 of candied peel1 #c eggs1 pint of milk1 #a small teaspoonful of carbonate of soda4 ,mode4--,rub the butter into the flour until it is quite fine2 add the caraway seeds1 currants 7which should be nicely washed1 picked1 and dried71 sugar1 and candied peel cut into thin slices2 mix these well together1 and moisten with the eggs1 which should be well whisked4 ,boil the milk1 and add to it1 whilst boiling1 the carbonate of soda1 which must be well stirred into it1 and1 with the milk1 mix the other ingredients4 ,butter a tin1 pour the cake into it1 and bake it in a moderate oven from #a to #a hour4 ,time4--#a to #a hour4 ,average cost1 #as4 #h;d4 ,seasonable at any time4 ,,cake1 a nice useful4 ,ingredients4-- lb4 of butter1 #f oz4 of currants1 lb4 of sugar1 #a lb4 of dried flour1 #b teaspoonfuls of baking-powder1 #c eggs1 #a teacupful of milk1 #b oz4 of sweet almonds1 #a oz4 of candied peel4 ,mode4--,beat the butter to a cream2 wash1 pick1 and dry the currants2 whisk the eggs2 blanch and chop the almonds1 and cut the peel into neat slices4 ,when all these are ready1 mix the dry ingredients together2 then add the butter1 milk1 and eggs1 and beat the mixture well for a few minutes4 ,put the cake into a buttered mould or tin1 and bake it for rather more than #a hour4 ,the currants and candied peel may be omitted1 and a little lemon or almond flavouring substituted for them2 made in this manner1 the cake will be found very good4 ,time4--,rather more than #a hour4 ,average cost1 #as4 #i;d4 ,,cake1 a ,pavini4 ,ingredients4--#a-b lb4 of flour1 lb4 of ground rice1 lb4 of raisins stoned and cut into small pieces1 lb4 of currants1 lb4 of butter1 #b oz4 of sweet almonds1 lb4 of sifted loaf sugar1 nutmeg grated1 #a pint of milk1 #a teaspoonful of carbonate of soda4 ,mode4--,stone and cut the raisins into small pieces2 wash1 pick1 and dry the currants2 melt the butter to a cream1 but without oiling it2 blanch and chop the almonds1 and grate the nutmeg4 ,when all these ingredients are thus prepared1 mix them well together2 make the milk warm1 stir in the soda1 and with this liquid make the whole into a paste4 ,butter a mould1 rather more than half fill it with the dough1 and bake the cake in a moderate oven from #a to #b hours1 or less time should it be made into #b cakes4 ,time4--#a to #b hours4 ,average cost1 #as4 #h;d4 ,seasonable at any time4 ,,cake1 a nice ,plain4 ,ingredients4--#a lb4 of flour1 #a teaspoonful of ,borwick's baking-powder1 lb4 of good dripping1 #a teacupful of moist sugar1 #c eggs1 #a breakfast-cupful of milk1 #a oz4 of caraway seeds1 lb4 of currants4 ,mode4--,put the flour and the baking-powder into a basin2 stir these together2 then rub in the dripping1 add the sugar1 caraway seeds1 and currants2 whisk the eggs with the milk1 and beat all together very thoroughly until the ingredients are well mixed4 ,butter a tin1 put in the cake1 and bake it from #a to #b hours4 ,let the dripping be quite clean before using3 to insure this1 it is a good plan to clarify it4 ,beef dripping is better than any other for cakes1 c41 as mutton dripping frequently has a very unpleasant flavour1 which would be imparted to the preparation4 ,time4--#a to #b hours1 ,average cost1 #as4 ,seasonable at any time4 ,,cake1 a nice ,plain1 for ,children4 ,ingredients4--#a quartern of dough1 lb4 of moist sugar1 lb4 of butter or good beef dripping1 pint of warm milk1 grated nutmeg or oz4 of caraway seeds4 ,mode4--,it you are not in the habit of making bread at home1 procure the dough from the baker's1 and as soon as it comes in put it into a basin near the fire2 cover the basin with a thick cloth1 and let the dough remain a little while to rise4 ,in the mean time1 beat the butter to a cream1 and make the milk warm2 and when the dough has risen1 mix with it thoroughly all the above ingredients1 and knead the cake well for a few minutes4 ,butter some cake-tins1 half fill them1 and stand them in a warm place1 to allow the dough to rise again4 ,when the tins are three parts full1 put the cakes into a good oven1 and bake them from #a to #b hours4 ,a few currants might be substituted for the caraway seeds when the flavour of the latter is disliked4 ,time4--#a to #b hours4 ,average cost1 #as4 #b;d4 ,seasonable at any time4 ,,cake1 ,queen4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 lb4 of pounded loaf sugar1 #c eggs1 #a teacupful of cream1 lb4 of currants1 #a teaspoonful of carbonate of soda1 essence of lemon1 or almonds to taste4 ,mode4--,work the butter to a cream2 dredge in the flour1 add the sugar and currants1 and mix the ingredients well together4 ,whisk the eggs1 mix them with the cream and flavouring1 and stir these to the flour2 add the carbonate of soda1 beat the paste well for #aj minutes1 put it into small buttered pans1 and bake the cake from to hour4 ,grated lemon-rind may be substituted for the lemon and almond flavouring1 which will make the cakes equally nice4 ,time4-- to hour4 ,average cost1 #as4 #i;d4 ,seasonable at any time4 ,,cake1 ,saucer1 for ,tea4 ,ingredients4-- lb4 of flour1 lb4 of tous-les-mois1 lb4 of pounded white sugar1 lb4 of butter1 #b eggs1 #a oz4 of candied orange or lemon-peel4 ,mode4--,mix the flour and tous-les-mois together2 add the sugar1 the candied peel cut into thin slices1 the butter beaten to a cream1 and the eggs well whisked4 ,beat the mixture for #aj minutes1 put it into a buttered cake-tin or mould1 or1 if this is not obtainable1 a soup-plate answers the purpose1 lined with a piece of buttered paper4 ,bake the cake in a moderate oven from #a to #a hour1 and when cold1 put it away in a covered canister4 ,it will remain good some weeks1 even if it be cut into slices4 ,time4--#a to #a hour4 ,average cost1 #as4 ,seasonable at any time4 ,,cakes1 ,scrap4 ,ingredients4--#b lbs4 of leaf1 or the inside fat of a pig2 #a lb4 of flour1 lb4 of moist sugar1 lb4 of currants1 #a oz4 of candied lemon-peel1 ground allspice to taste4 ,mode4--,cut the leaf1 or flead1 as it is sometimes called1 into small pieces2 put it into a large dish1 which place in a quick oven2 be careful that it does not burn1 and in a short time it will be reduced to oil1 with the small pieces of leaf floating on the surface2 and it is of these that the cakes should be made4 ,gather all the scraps together1 put them into a basin with the flour1 and rub them well together4 ,add the currants1 sugar1 candied peel1 cut into thin slices1 and the ground allspice4 ,when all these ingredients are well mixed1 moisten with sufficient cold water to make the whole into a nice paste2 roll it out thin1 cut it into shapes1 and bake the cakes in a quick oven from #ae to #bj minutes4 ,these are very economical and wholesome cakes for children1 and the lard1 melted at home1 produced from the flead1 is generally better than that you purchase4 ,to prevent the lard from burning1 and to insure its being a good colour1 it is better to melt it in a jar placed in a saucepan of boiling water2 by doing it in this manner1 there will be no chance of its discolouring4 ,time4--#ae to #bj minutes4 ,sufficient to make #c or #d dozen cakes4 ,seasonable from ,september to ,march4 ,,calf4 ,the manner of cutting up a calf for the ,english market is to divide the carcase into four quarters1 with eleven ribs to each fore quarter2 which are again subdivided into joints1 as exemplified on the cut4 ,hind quarter3-- #a4 ,the loin4 #b4 ,the chump1 consisting of the rump and hock-bone4 #c4 ,the fillet4 #d4 ,the hock1 or hind knuckle4 ,fore quarter3-- #e4 ,the shoulder4 #f4 ,the neck4 #g4 ,the breast4 #h4 ,the fore knuckle4 ,illustration3 ,,side ,,of ,a ,,calf1 ,,showing ,,the ,,several ,,joints4 ,the several parts of a moderately-sized well-fed calf1 about eight weeks old1 are nearly of the following weights3--loin and chump #ah lbs41 fillet #ab lbs41 hind knuckle #e lbs41 shoulder #aa lbs41 neck #aa lbs41 breast #i lbs41 and fore knuckle #e lbs42 making a total of #add lbs4 weight4 ,the ,london mode of cutting the carcase is considered better than that pursued in ,edinburgh1 as giving three roasting joints and one boiling in each quarter2 besides the pieces being more equally divided1 as regards flesh1 and from the handsomer appearance they make on the table4 ,,calf',s ,,feet1 ,baked or ,stewed4 ,ingredients4--#a calf's foot1 #a pint of milk1 #a pint of water1 #a blade of mace1 the rind of lemon1 pepper and salt to taste4 ,mode4--,well clean the foot1 and either stew or bake it in the milk-and-water with the other ingredients from #c to #d hours4 ,to enhance the flavour1 an onion and a small quantity of celery may be added1 if approved2 a teacupful of cream1 stirred in just before serving1 is also a great improvement to this dish4 ,time4--#c to #d hours4 ,average cost1 in full season1 #i;d4 each4 ,sufficient for #a person4 ,seasonable from ,march to ,october4 ,,calf',s ,,feet1 ,boiled1 and ,parsley and ,butter4 ,ingredients4--#b calf's feet1 #b slices of bacon1 #b oz4 of butter1 two tablespoonfuls of lemon-juice1 salt and whole pepper to taste1 #a onion1 a bunch of savoury herbs1 #d cloves1 #a blade of mace1 water1 parsley1 and butter4 ,mode4--,procure #b white calf's feet2 bone them as far as the first joint1 and put them into warm water to soak for #b hours4 ,then put the bacon1 butter1 lemon-juice1 onion1 herbs1 spices1 and seasoning into a stewpan2 lay in the feet1 and pour in just sufficient water to cover the whole4 ,stew gently for about three hours2 take out the feet1 dish them1 and cover with parsley and butter4 ,the liquor they were boiled in should be strained and put by in a clean basin for use3 it will be found very good as an addition to gravies1 c4 ,time4--,rather more than #c hours4 ,average cost1 in full season1 #i;d4 each4 ,sufficient for #d persons4 ,seasonable from ,march to ,october4 ,,calf',s-,,foot ,,broth4 ,ingredients4--#a calf's foot1 #c pints of water1 #a small lump of sugar1 nutmeg to taste1 the yolk of #a egg1 a piece of butter the size of a nut4 ,mode4--,stew the foot in the water with the lemon-peel very gently1 until the liquid is half wasted1 removing any scum1 should it rise to the surface4 ,set it by in a basin until quite cold1 then take off every particle of fat4 ,warm up about pint of the broth1 adding the butter1 sugar1 and a very small quantity of grated nutmeg2 take it off the fire for a minute or two1 then add the beaten yolk of the egg2 keep stirring over the fire until the mixture thickens1 but do not allow it to boil again after the egg is added1 or it will curdle1 and the broth will be spoiled4 ,time4--,to be boiled until the liquid is reduced one half4 ,average cost1 in full season1 #i;d4 each4 ,sufficient to make #a pint of broth4 ,seasonable from ,march to ,october4 ,,calf',s ,,feet1 ,fricasseed4 ,ingredients4--,a set of calf's feet2 for the batter1 allow for each egg #a tablespoonful of flour1 #a tablespoonful of bread-crumbs1 hot lard1 or clarified dripping1 pepper and salt to taste4 ,mode4--,if the feet are purchased uncleaned1 dip them into warm water repeatedly1 and scrape off the hair1 first one foot and then the other1 until the skin looks perfectly clean1 a saucepan of water being kept by the fire until they are finished4 ,after washing and soaking in cold water1 boil them in just sufficient water to cover them1 until the bones come easily away4 ,then pick them out1 and after straining the liquor into a clean vessel1 put the meat into a pie-dish until the next day4 ,now cut it down in slices about inch thick1 lay on them a stiff batter made of egg1 flour1 and bread-crumbs in the above proportion2 season with pepper and salt1 and plunge them into a pan of boiling lard4 ,fry the slices a nice brown1 dry them before the fire for a minute or two1 dish them on a napkin1 and garnish with tufts of parsley4 ,this should be eaten with melted butter1 mustard1 and vinegar4 ,be careful to have the lard boiling to set the batter1 or the pieces of feet will run about the pan4 ,the liquor they were boiled in should be saved1 and will be found useful for enriching gravies1 making jellies1 c4 ,time4--,about #c hours to stew the feet1 #aj or #ae minutes to fry them4 ,average cost1 in full season1 #i;d4 each4 ,sufficient for #h persons4 ,seasonable from ,march to ,october4 ,note4--,this dish can be highly recommended to delicate persons4 ,,calf',s-,,feet ,,jelly4 ,ingredients4--#a quart of calf's-feet stock1 lb4 sugar1 pint of sherry1 #a glass of brandy1 the shells and whites of #e eggs1 the rind and juice of #b lemons1 oz4 of isinglass4 ,mode4--,prepare the stock as directed in recipe for stock1 taking care to leave the sediment1 and to remove all the fat from the surface4 ,put it into a saucepan cold1 without clarifying it2 add the remaining ingredients1 and stir them well together before the saucepan is placed on the fire4 ,then simmer the mixture gently for hour1 but do not stir it after it begins to warm4 ,throw in a teacupful of cold water1 boil for another #e minutes1 and keep the saucepan covered by the side of the fire for about hour1 but do not let it boil again4 ,in simmering1 the head or scum may be carefully removed as it rises2 but particular attention must be given to the jelly1 that it be not stirred in the slightest degree after it is heated4 ,the isinglass should be added when the jelly begins to boil3 this assists to clear it1 and makes it firmer for turning out4 ,wring out a jelly-bag in hot water2 fasten it on to a stand1 or the back of a chair2 place it near the fire with a basin underneath it1 and run the jelly through it4 ,should it not be perfectly clear the first time1 repeat the process until the desired brilliancy is obtained4 ,soak the moulds in water1 drain them for half a second1 pour in the jelly1 and put it in a cool place to set4 ,if ice is at hand1 surround the moulds with it1 and the jelly will set sooner1 and be firmer when turned out4 ,in summer it is necessary to have ice in which to put the moulds1 or the cook will be1 very likely1 disappointed1 by her jellies being in too liquid a state to turn out properly1 unless a great deal of isinglass is used4 ,when wanted for table1 dip the moulds in hot water for a minute1 wipe the outside with a cloth1 lay a dish on the top of the mould1 turn it quickly over1 and the jelly should slip out easily4 ,it is sometimes served broken into square lumps1 and piled high in glasses4 ,earthenware moulds are preferable to those of pewter or tin for red jellies1 the colour and transparency of the composition being often spoiled by using the latter4 ,to make this jelly more economically1 raisin wine may be substituted for the sherry and brandy1 and the stock made from cow-heels1 instead of calf's feet4 ,time4--#bj minutes to simmer the jelly1 hour to stand covered4 ,average cost1 reckoning the feet at #f;d4 each1 #es4 #f;d4 ,sufficient to fill two #a-pint moulds4 ,seasonable at any time4 ,illustration3 ,,jelly-,,mould4 ,note4--,as lemon-juice1 unless carefully strained1 is liable to make the jelly muddy1 see that it is clear before it is added to the other ingredients4 ,omit the brandy when the flavour is objected to4 ,,calf',s ,,head la ,matre d',htel4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a cold calf's head1 rather more than pint of matre d'htel sauce4 ,mode4--,make the sauce by the given recipe1 and have it sufficiently thick that it may nicely cover the meat2 remove the bones from the head1 and cut the meat into neat slices4 ,when the sauce is ready1 lay in the meat2 gradually warm it through1 and1 after it boils up1 let it simmer very gently for #e minutes1 and serve4 ,time4--,rather more than #a hour4 ,average cost1 exclusive of the meat1 #as4 #b;d4 ,seasonable from ,march to ,october4 ,,calf',s ,,head1 ,boiled 7with the ,skin on74 ,ingredients4--,calf's head1 boiling water1 bread-crumbs1 #a large bunch of parsley1 butter1 white pepper and salt to taste1 #d tablespoonfuls of melted butter1 #a tablespoonful of lemon juice1 #b or #c grains of cayenne4 ,mode4--,put the head into boiling water1 and let it remain by the side of the fire for #c or #d minutes2 take it out1 hold it by the ear1 and with the back of a knife1 scrape off the hair 7should it not come off easily1 dip the head again into boiling water74 ,when perfectly clean1 take the eyes out1 cut off the ears1 and remove the brain1 which soak for an hour in warm water4 ,put the head into hot water to soak for a few minutes1 to make it look white1 and then have ready a stewpan1 into which lay the head2 cover it with cold water1 and bring it gradually to boil4 ,remove the scum1 and add a little salt1 which assists to throw it up4 ,simmer it very gently from #b to #c hours1 and when nearly done1 boil the brains for hour2 skin and chop them1 not too finely1 and add a tablespoonful of minced parsley which has been previously scalded4 ,season with pepper and salt1 and stir the brains1 parsley1 c41 into about #d tablespoonfuls of melted butter2 add the lemon-juice and cayenne1 and keep these hot by the side of the fire4 ,take up the head1 cut out the tongue1 skin it1 put it on a small dish with the brains round it2 sprinkle over the head a few bread-crumbs mixed with a little minced parsley2 brown these before the fire1 and serve with a tureen of parsley and butter1 and either boiled bacon1 ham1 or pickled pork as an accompaniment4 ,time4--#b to #c hours4 ,average cost1 according to the season1 from #cs4 to #gs4 #f;d4 ,sufficient for #h or #i persons4 ,seasonable from ,march to ,october4 ,,calf',s ,,head1 ,boiled 7without the ,skin74 ,ingredients4--,calf's head1 water1 a little salt1 #d tablespoonfuls of melted butter1 #a tablespoonful of minced parsley1 pepper and salt to taste1 #a tablespoonful of lemon-juice4 ,mode4--,after the head has been thoroughly cleaned1 and the brains removed1 soak it in warm water to blanch it4 ,lay the brains also into warm water to soak1 and let them remain for about an hour4 ,put the head into a stewpan1 with sufficient cold water to cover it1 and1 when it boils1 add a little salt2 take off every particle of scum as it rises1 and boil the head until perfectly tender4 ,boil the brains1 chop them1 and mix with them melted butter1 minced parsley1 pepper1 salt1 and lemon-juice in the above proportion4 ,take up the head1 skin the tongue1 and put it on a small dish with the brains round it4 ,have ready some parsley and butter1 smother the head with it1 and the remainder send to table in a tureen4 ,bacon1 ham1 pickled pork1 or a pig's cheek1 are indispensable with calf s head4 ,the brains are sometimes chopped with hard-boiled eggs1 and mixed with a little ,bchamel or white sauce4 ,time4--,from #a to #b hours4 ,average cost1 according to the season1 from #cs4 to #es4 ,sufficient for #f or #g persons4 ,seasonable from ,march to ,october4 ,illustration3 ,,calf',s ,,head4 ,illustration3 ,,half ,a ,,calf',s ,,head4 ,note4--,the liquor in which the head was boiled should be saved3 it makes excellent soup1 and will be found a nice addition to gravies1 c4 ,half a calf's head is as frequently served as a whole one1 it being a more convenient-sized joint for a small family4 ,it is cooked in the same manner1 and served with the same sauces1 as in the preceding recipe4 ,,calf',s ,,head1 ,collared4 ,ingredients4--,a calf's head1 #d tablespoonfuls of minced parsley1 #d blades of pounded mace1 teaspoonful of grated nutmeg1 white pepper to taste1 a few thick slices of ham1 the yolks of #f eggs boiled hard4 ,mode4--,scald the head for a few minutes2 take it out of the water1 and with a blunt knife scrape off all the hair4 ,clean it nicely1 divide the head and remove the brains4 ,boil it tender enough to take out the bones1 which will be in about #b hours4 ,when the head is boned1 flatten it on the table1 sprinkle over it a thick layer of parsley1 then a layer of ham1 and then the yolks of the eggs cut into thin rings and put a seasoning of pounded mace1 nutmeg1 and white pepper between each layer2 roll the head up in a cloth1 and tie it up as tightly as possible4 ,boil it for #d hours1 and when it is taken out of the pot1 place a heavy weight on the top1 the same as for other collared meats4 ,let it remain till cold2 then remove the cloth and binding1 and it will be ready to serve4 ,time4--,altogether1 #f hours4 ,average cost1 #es4 to #gs4 each4 ,seasonable from ,march to ,october4 ,,calf',s ,,head1 ,fricasseed 7an ,entre74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a boiled calf's head1 #a pint of the liquor in which the head was boiled1 #a blade of pounded mace1 #a onion minced1 a bunch of savoury herbs1 salt and white pepper to taste1 thickening of butter and flour1 the2 yolks of #b eggs1 #a tablespoonful of lemon-juice1 forcemeat balls4 ,mode4--,remove all the bones from the head1 and cut the meat into nice square pieces4 ,put #a pint of the liquor it was boiled in into a saucepan1 with mace1 onions1 herbs1 and seasoning in the above proportion3 let this simmer gently for hour1 then strain it and put in the meat4 ,when quite hot through1 thicken the gravy with a little butter rolled in flour1 and1 just before dishing the fricassee1 put in the beaten yolks of eggs1 and lemon-juice2 but be particular1 after these two latter ingredients are added1 that the sauce does not boil1 or it will curdle4 ,garnish with forcemeat balls and curled slices of broiled bacon4 ,to insure the sauce being smooth1 it is a good plan to dish the meat first1 and then to add the eggs to the gravy3 when these are set1 the sauce may be poured over the meat4 ,time4--,altogether1 #a hour4 ,average cost1 exclusive of the meat1 #f;d4 ,,calf',s ,,head1 ,hashed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a cold boiled calf's head1 #a quart of the liquor in which it was boiled1 a faggot of savoury herbs1 #a onion1 #a carrot1 a strip of lemon-peel1 #b blades of pounded mace1 salt and white pepper to taste1 a very little cayenne1 rather more than #b tablespoonfuls of sherry1 #a tablespoonful of lemon-juice1 #a tablespoonful of mushroom ketchup1 forcemeat balls4 ,mode4--,cut the meat into neat slices1 and put the bones and trimmings into a stewpan with the above proportion of liquor that the head was boiled in4 ,add a bunch of savoury herbs1 #a onion1 #a carrot1 a strip of lemon-peel1 and #b blades of pounded mace1 and let these boil for #a hour1 or until the gravy is reduced nearly half4 ,strain it into a clean stewpan1 thicken it with a little butter and flour1 and add a flavouring of sherry1 lemon-juice1 and ketchup1 in the above proportion2 season with pepper1 salt1 and a little cayenne2 put in the meat1 let it gradually warm through1 but not boil more than two or three minutes4 ,garnish the dish with forcemeat balls and pieces of bacon rolled and toasted1 placed alternately1 and send it to table very hot4 ,time4--,altogether #a hour4 ,average cost1 exclusive of the remains of the head1 #f;d4 ,seasonable from ,march to ,october4 ,,calf',s ,,head1 ,moulded4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a calf's head1 some thin slices of ham or bacon1 #f or #h eggs boiled hard1 #a dessertspoonful of salt1 pepper1 mixed spice1 and parsley1 pint of good white gravy4 ,mode4--,cut the head into thin slices4 ,butter a tin mould1 cut the yolks of eggs in half1 and put some of them round the tin2 sprinkle some of the parsley1 spice1 c41 over it2 then put in the head and the bacon in layers1 adding occasionally more eggs and spice till the whole of the head is used4 ,pour in the gravy1 cover the top with a thin paste of flour and water1 and bake of an hour4 ,take off the paste1 and1 when cold1 turn it out4 ,time4--,from to #a hour to bake the preparation4 ,seasonable from ,march to ,october4 ,,calf',s ,,head1 to ,carve4 ,this is not altogether the most easy-looking dish to cut when it is put before a carver for the first time2 there is not much real difficulty in the operation1 however1 when the head has been attentively examined1 and1 after the manner of a phrenologist1 you get to know its bumps1 good and bad4 ,in the first place1 inserting the knife quite down to the bone1 cut slices in the direction of the line #a to #b2 with each of these should be helped a piece of what is called the throat sweetbread1 cut in the direction of from #c to #d4 ,the eye1 and the flesh round1 are favourite morsels with many1 and should be given to those at the table who are known to be the greatest connoisseurs4 ,the jawbone being removed1 there will then be found some nice lean2 and the palate1 which is reckoned by some a tit-bit1 lies under the head4 ,on a separate dish there is always served the tongue and brains1 and each guest should be asked to take some of these4 ,illustration3 ,,calf',s ,,head4 ,,calf',s ,,liver1 aux ,fines ,herbes and ,sauce ,piquante4 ,ingredients4--,a calf's liver1 flour1 a bunch of savoury herbs1 including parsley2 when liked1 #b minced shalots2 #a teaspoonful of flour1 #a tablespoonful of vinegar1 #a tablespoonful of lemon-juice1 pepper and salt to taste1 pint water4 ,mode4--,procure a calf's liver as white as possible1 and cut it into slices of a good and equal shape4 ,dip them in flour1 and fry them of a good colour in a little butter4 ,when they are done1 put them on a dish1 which keep hot before the fire4 ,mince the herbs very fine1 put them in the frying-pan with a little more butter2 add the remaining ingredients1 simmer gently until the herbs are done1 and pour over the liver4 ,time4--,according to the thickness of the slices1 from #e to #aj minutes4 ,average cost1 #aj;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable from ,march to ,october4 ,,calf',s ,,liver and ,,bacon ,ingredients4--#b or #c lbs4 of liver1 bacon1 pepper and salt to taste1 a small piece of butter1 flour1 #b tablespoonfuls of lemon-juice1 pint of water4 ,mode4--,cut the liver in thin slices1 and cut as many slices of bacon as there are of liver2 fry the bacon first1 and put that on a hot dish before the fire4 ,fry the liver in the fat which comes from the bacon1 after seasoning it with pepper and salt and dredging over it a very little flour4 ,turn the liver occasionally to prevent its burning1 and when done1 lay it round the dish with a piece of bacon between each4 ,pour away the bacon fat1 put in a small piece of butter1 dredge in a little flour1 add the lemon-juice and water1 give one boil1 and pour it in the middle of the dish4 ,it may be garnished with slices of cut lemon1 or forcemeat balls4 ,time4--,according to the thickness of the slices1 from #e to #aj minutes4 ,average cost1 #aj;d4 per lb4 ,sufficient for #f or #g persons4 ,seasonable from ,march to ,october4 ,,calf',s ,,liver1 ,larded and ,roasted 7an ,entre74 ,ingredients4--,a calf's liver1 vinegar1 #a onion1 #c or #d sprigs of parsley and thyme1 salt and pepper to taste1 #a bay-leaf1 lardoons1 brown gravy4 ,mode4--,take a fine white liver1 and lard it the same as a fricandeau2 put it into vinegar with an onion cut in slices1 parsley1 thyme1 bay-leaf1 and seasoning in the above proportion4 ,let it remain in this pickle for #bd hours1 then roast and baste it frequently with the vinegar1 c42 glaze it1 serve under it a good brown gravy1 or sauce piquante1 and send it to table very hot4 ,time4--,rather more than #a hour4 ,average cost1 #aj;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable from ,march to ,october4 ,note4--,calf's liver stuffed with forcemeat 7see ,,forcemeat71 to which has been added a little fat bacon1 will be found a very savoury dish4 ,it should be larded or wrapped in buttered paper1 and roasted before a clear fire4 ,brown gravy and currant jelly should be served with it4 ,,camp ,,vinegar4 ,ingredients4--#a head of garlic1 oz4 cayenne1 #b teaspoonfuls of soy1 #b ditto walnut ketchup1 #a pint of vinegar1 cochineal to colour4 ,mode4--,slice the garlic1 and put it1 with all the above ingredients1 into a clean bottle4 ,let it stand to infuse for a month1 when strain it off quite clear1 and it will be fit for use4 ,keep it in small bottles well sealed1 to exclude the air4 ,average cost for this quantity1 #h;d4 ,,canary ,,pudding 7very good74 ,ingredients4--,the weight of #c eggs in sugar and butter1 the weight of #b eggs in flour1 the rind of #a small lemon1 #c eggs4 ,mode4--,melt the butter to a liquid state1 but do not allow it to oil2 stir to this the sugar and finely-minced lemon-peel1 and gradually dredge in the flour1 keeping the mixture well stirred2 whisk the eggs2 add these to the pudding2 beat all the ingredients until thoroughly blended1 and put them into a buttered mould or basin2 boil for #b hours1 and serve with sweet sauce4 ,time4--#b hours4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,cannelons1 or ,fried ,puffs 7,sweet ,entremets74 ,ingredients4-- lb4 of puff-paste2 apricot1 or any kind of preserve that may be preferred2 hot lard4 ,mode4--,cannelons1 which are made of puff-paste rolled very thin1 with jam inclosed1 and cut out in long narrow rolls or puffs1 make a very pretty and elegant dish4 ,make some good puff-paste by the recipe given2 roll it out very thin1 and cut it into pieces of an equal size1 about #b inches wide and #h inches long2 place upon each piece a spoonful of jam1 wet the edges with the white of egg1 and fold the paste over twice2 slightly press the edges together1 that the jam may not escape in the frying2 and when all are prepared1 fry them in boiling lard until of a nice brown1 letting them remain by the side of the fire after they are coloured1 that the paste may be thoroughly done4 ,drain them before the fire1 dish on a d'oyley1 sprinkle over them sifted sugar1 and serve4 ,these cannelons are very delicious made with fresh instead of preserved fruit1 such as strawberries1 raspberries1 or currants3 it should be laid in the paste1 plenty of pounded sugar sprinkled over1 and folded and fried in the same manner as stated above4 ,time4--,about #aj minutes4 ,average cost1 #as4 ,sufficient4-- lb4 of paste for a moderate-sized dish of cannelons4 ,seasonable1 with jam1 at any time4 ,,caper ,,sauce1 for ,fish4 ,ingredients4-- pint of melted butter1 #c dessertspoonfuls of capers1 #a dessertspoonful of their liquor1 a small piece of glaze1 if at hand 7this may be dispensed with71 teaspoonful of salt1 ditto of pepper1 #a tablespoonful of anchovy essence4 ,mode4--,cut the capers across once or twice1 but do not chop them fine2 put them in a saucepan with pint of good melted butter1 and add all the other ingredients4 ,keep stirring the whole until it just simmers1 when it is ready to serve4 ,time4--#a minute to simmer4 ,average cost for this quantity1 #e;d4 ,sufficient to serve with a skate1 or #b or #c slices of salmon4 ,,caper ,,sauce1 for ,boiled ,mutton4 ,ingredients4-- pint of melted butter1 #c tablespoonfuls of capers or nasturtiums1 #a tablespoonful of their liquor4 ,mode4--,chop the capers twice or thrice1 and add them1 with their liquor1 to pint of melted butter1 made very smoothly with milk2 keep stirring well2 let the sauce just simmer1 and serve in a tureen4 ,pickled nasturtium-pods are fine-flavoured1 and by many are eaten in preference to capers4 ,they make an excellent sauce4 ,time4--#b minutes to simmer4 ,average cost for this quantity1 #h;d4 ,sufficient to serve with a leg of mutton4 ,,caper ,,sauce1 a ,substitute for4 ,ingredients4-- pint of melted butter1 #b tablespoonfuls of cut parsley1 teaspoonful of salt1 #a tablespoonful of vinegar4 ,mode4--,boil the parsley slowly to let it become a bad colour2 cut1 but do not chop it fine4 ,add it to pint of smoothly-made melted butter1 with salt and vinegar in the above proportions4 ,boil up and serve4 ,time4--#b minutes to simmer4 ,average cost for this quantity1 #c;d4 ,,capsicums1 ,pickled4 ,ingredients4--,vinegar1 oz4 of pounded mace1 and oz4 of grated nutmeg1 to each quart2 brine4 ,mode4--,gather the pods with the stalks on1 before they turn red2 slit them down the side with a small-pointed knife1 and remove the seeds only2 put them in a strong brine for #c days1 changing it every morning2 then take them out1 lay them on a cloth1 with another one over them1 until they are perfectly free from moisture4 ,boil sufficient vinegar to cover them1 with mace and nutmeg in the above proportions2 put the pods in a jar1 pour over the vinegar when cold1 and exclude them from the air by means of a wet bladder tied over4 ,,carp1 ,baked4 ,ingredients4--#a carp1 forcemeat1 bread-crumbs1 #a oz4 butter1 pint of stock 7see ,,stock71 pint of port wine1 #f anchovies1 #b onions sliced1 #a bay-leaf1 a faggot of sweet herbs1 flour to thicken1 the juice of #a lemon2 cayenne and salt to taste2 teaspoonful of powdered sugar4 ,mode4--,stuff the carp with a delicate forcemeat1 after thoroughly cleansing it1 and sew it up1 to prevent the stuffing from falling out4 ,rub it over with an egg1 and sprinkle it with bread-crumbs1 lay it in a deep earthen dish1 and drop the butter1 oiled1 over the bread-crumbs4 ,add the stock1 onions1 bay-leaf1 herbs1 wine1 and anchovies1 and bake for #a hour4 ,put #a oz4 of butter into a stewpan1 melt it1 and dredge in sufficient flour to dry it up2 put in the strained liquor from the carp1 stir frequently1 and when it has boiled1 add the lemon-juice and seasoning4 ,serve the carp on a dish garnished with parsley and cut lemon1 and the sauce in a boat4 ,time4--#a hour4 ,average cost4 ,seldom bought4 ,seasonable from ,march to ,october4 ,sufficient for #a or #b persons4 ,,carp1 ,stewed4 ,ingredients4--#a carp1 salt1 stock1 #b onions1 #f cloves1 #ab peppercorns1 #a blade of mace1 pint of port wine1 the juice of lemon1 cayenne and salt to taste1 a faggot of savoury herbs4 ,mode4--,scale the fish1 clean it nicely1 and1 if very large1 divide it2 lay it in the stewpan1 after having rubbed a little salt on it1 and put in sufficient stock to cover it2 add the herbs1 onions and spices1 and stew gently for #a hour1 or rather more1 should it be very large4 ,dish up the fish with great care1 strain the liquor1 and add to it the port wine1 lemon-juice1 and cayenne2 give one boil1 pour it over the fish1 and serve4 ,time4--#a hour4 ,average cost4 ,seldom bought4 ,seasonable from ,march to ,october4 ,sufficient for #a or #b persons4 ,note4--,this fish can be boiled plain1 and served with parsley and butter4 ,chub and ,char may be cooked in the same manner as the above1 as also ,dace and ,roach4 ,,carrot ,,jam1 to ,imitate ,apricot ,preserve4 ,ingredients4--,carrots2 to every lb4 of carrot pulp allow #a lb4 of pounded sugar1 the grated rind of #a lemon1 the strained juice of #b1 #f chopped bitter almonds1 #b tablespoonfuls of brandy4 ,mode4--,select young carrots2 wash and scrape them clean1 cut them into round pieces1 put them into a saucepan with sufficient water to cover them1 and let them simmer1 until perfectly soft2 then beat them through a sieve4 ,weigh the pulp1 and to every lb4 allow the above ingredients4 ,put the pulp into a preserving-pan with the sugar1 and let this boil for #e minutes1 stirring and skimming all the time4 ,when cold1 add the lemon-rind and juice1 almonds and brandy2 mix these well with the jam2 then put it into pots1 which must be well covered and kept in a dry place4 ,the brandy may be omitted1 but the preserve will then not keep3 with the brandy it will remain good for months4 ,time4--,about hour to boil the carrots2 #e minutes to simmer the pulp4 ,average cost1 #as4 #b;d4 for #a lb4 of pulp1 with the other ingredients in proportion4 ,sufficient to fill #c pots4 ,seasonable from ,july to ,december4 ,,carrot ,,pudding1 ,baked or ,boiled4 ,ingredients4-- lb4 of bread-crumbs1 #d oz4 suet1 lb4 of stoned raisins1 lb4 of carrot1 lb4 of currants1 #c oz4 of sugar1 #c eggs1 milk1 nutmeg4 ,mode4--,boil the carrots1 until tender enough to mash to a pulp2 add the remaining ingredients1 and moisten with sufficient milk to make the pudding of the consistency of thick batter4 ,if to be boiled1 put the mixture into a buttered basin1 tie it down with a cloth1 and boil for #b hours3 if to be baked1 put it into a pie-dish1 and bake for nearly an hour2 turn it out of the dish1 strew sifted sugar over it1 and serve4 ,time4--#b hours to boil2 #a hour to bake4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,march4 ,,carrot ,,soup4 ,ingredients4--#d quarts of liquor in which a leg of mutton or beef has been boiled1 a few beef-bones1 #f large carrots1 #b large onions1 #a turnip2 seasoning of salt and pepper to taste2 cayenne4 ,mode4--,put the liquor1 bones1 onions1 turnip1 pepper1 and salt1 into a stewpan1 and simmer for #c hours4 ,scrape and cut the carrots thin1 strain the soup on them1 and stew them till soft enough to pulp through a hair sieve or coarse cloth2 then boil the pulp with the soup1 which should be of the consistency of pea-soup4 ,add cayenne4 ,pulp only the red part of the carrot1 and make this soup the day before it is wanted4 ,time4--#d hours4 ,average cost1 per quart1 #a;d4 ,seasonable from ,october to ,march4 ,sufficient for #h persons4 ,,carrot ,,soup4 ,ingredients4--#b lbs4 of carrots1 #c oz4 of butter1 seasoning to taste of salt and cayenne1 #b quarts of stock or gravy soup4 ,mode4--,scrape and cut out all specks from the carrots1 wash1 and wipe them dry1 and then reduce them into quarter-inch slices4 ,put the butter into a large stewpan1 and when it is melted1 add #b lbs4 of the sliced carrots1 and let them stow gently for an hour without browning4 ,add to them the soup1 and allow them to simmer till tender1--say for nearly an hour4 ,press them through a strainer with the soup1 and add salt and cayenne if required4 ,boil the whole gently for #e minutes1 skim well1 and serve as hot as possible4 ,time4--#a hour4 ,average cost1 per quart1 #as4 #a;d4 ,,carrots1 ,boiled4 ,ingredients4--,to each gallon of water1 allow one heaped tablespoonful of salt2 carrots4 ,mode4--,cut off the green tops1 wash and scrape the carrots1 and should there be any black specks1 remove them4 ,if very large1 cut them in halves1 divide them lengthwise into four pieces1 and put them into boiling water1 salted in the above proportion2 let them boil until tender1 which may be ascertained by thrusting a fork into them3 dish1 and serve very hot4 ,this vegetable is an indispensable accompaniment to boiled beef4 ,when thus served1 it is usually boiled with the beef2 a few carrots are placed round the dish as a garnish1 and the remainder sent to table in a vegetable-dish4 ,young carrots do not require nearly so much boiling1 nor should they be divided3 these make a nice addition to stewed veal1 c4 ,time4--,large carrots1 #a to #b hours2 young ones1 about hour4 ,average cost1 #f;d4 to #h;d4 per bunch of #ah4 ,sufficient4--#d large carrots for #e or #f persons4 ,seasonable4--,young carrots from ,april to ,july1 old ones at any time4 ,,carrots1 to dress1 in the ,german way4 ,ingredients4--#h large carrots1 #c oz4 of butter1 salt to taste1 a very little grated nutmeg1 #a tablespoonful of finely-minced parsley1 #a dessertspoonful of minced onion1 rather more than #a pint of weak stock or broth1 #a tablespoonful of flour4 ,mode4--,wash and scrape the carrots1 and cut them into rings of about inch in thickness4 ,put the butter into a stewpan2 when it is melted1 lay in the carrots1 with salt1 nutmeg1 parsley1 and onion in the above proportions4 ,toss the stewpan over the fire for a few minutes1 and when the carrots are well saturated with the butter1 pour in the stock1 and simmer gently until they are nearly tender4 ,then put into another stewpan a small piece of butter2 dredge in about a tablespoonful of flour2 stir this over the fire1 and when of a nice brown colour1 add the liquor that the carrots have been boiling in2 let this just boil up1 pour it over the carrots in the other stewpan1 and let them finish simmering until quite tender4 ,serve very hot4 ,this vegetable1 dressed as above1 is a favourite accompaniment to roast pork1 sausages1 c41 c4 ,time4--,about hour4 ,average cost1 #f;d4 to #h;d4 per bunch of #ah4 ,sufficient for #f or #g persons4 ,seasonable4--,young carrots from ,april to ,july1 old ones at any time4 ,,carrots1 ,sliced 7,entremets1 or to be served with the ,second ,course1 as a ,side-,dish74 ,ingredients4--#e or #f large carrots1 a large lump of sugar1 #a pint of weak stock1 #c oz4 of fresh butter1 salt to taste4 ,mode4--,scrape and wash the carrots1 cut them into slices of an equal size1 and boil them in salt and water until half done2 drain them well1 put them into a stewpan with the sugar and stock1 and let them boil over a brisk fire4 ,when reduced to a glaze1 add the fresh butter and a seasoning of salt2 shake the stewpan about well1 and when the butter is well mixed with the carrots1 serve4 ,there should be no sauce in the dish when it comes to table1 but it should all adhere to the carrots4 ,time4--,altogether1 hour4 ,average cost1 #f;d4 to #h;d4 per bunch of #ah4 ,sufficient for #a dish4 ,seasonable4--,young carrots from ,april to ,july1 old ones at any time4 ,,carrots1 ,stewed4 ,ingredients4--#g or #h large carrots1 #a teacupful of broth1 pepper and salt to taste1 teacupful of cream1 thickening of butter and flour4 ,mode4--,scrape the carrots nicely2 half-boil1 and slice them into a stewpan2 add the broth1 pepper and salt1 and cream2 simmer till tender1 and be careful the carrots are not broken4 ,a few minutes before serving1 mix a little flour with about #a oz4 of butter2 thicken the gravy with this2 let it just boil up1 and serve4 ,time4--,about hour to boil the carrots1 about #bj minutes to cook them after they are sliced4 ,average cost1 #f;d4 to #h;d4 per bunch of #ah4 ,sufficient for #e or #f persons4 ,seasonable4--,young carrots from ,april to ,july1 old ones at any time4 ,,cauliflowers la ,,sauce ,,blanche 7,entremets1 or ,side-dish1 to be served with the ,second ,course74 ,ingredients4--#c cauliflowers1 pint of sauce blanche1 or ,french melted butter1 #c oz4 of butter1 salt and water4 ,mode4--,cleanse the cauliflowers as in the succeeding recipe1 and cut the stalks off flat at the bottom2 boil them until tender in salt and water1 to which the above proportion of butter has been added1 and be careful to take them up the moment they are done1 or they will break1 and the appearance of the dish will be spoiled4 ,drain them well1 and dish them in the shape of a large cauliflower4 ,have ready pint of sauce made by recipe1 pour it over the flowers1 and serve hot and quickly4 ,time4--,small cauliflowers1 #ab to #ae minutes2 large ones1 #bj to #be minutes1 after the water boils4 ,average cost1 large cauliflowers1 in full season1 #f;d4 each4 ,sufficient1 #a large cauliflower for #c or #d persons4 ,seasonable from the beginning of ,june to the end of ,september4 ,,cauliflowers1 ,boiled4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,choose cauliflowers that are close and white2 trim off the decayed outside leaves1 and cut the stalk off flat at the bottom4 ,open the flower a little in places to remove the insects1 which are generally found about the stalk1 and let the cauliflowers lie in salt and water for an hour previous to dressing them1 with their heads downwards3 this will effectually draw out all the vermin4 ,then put them into fast-boiling water1 with the addition of salt in the above proportion1 and let them boil briskly over a good fire1 keeping the saucepan uncovered1 and the water well skimmed4 ,when the cauliflowers are tender1 take them up with a slice2 let them drain1 and1 if large enough1 place them upright in the dish4 ,serve with plain melted butter1 a little of which may be poured over the flower4 ,time4--,small cauliflower #ab to #ae minutes1 large one #bj to #be minutes1 after the water boils4 ,average cost1 for large cauliflowers1 #f;d4 each4 ,sufficient4--,allow #a large cauliflower for #c persons4 ,seasonable from the beginning of ,june to the end of ,september4 ,illustration3 ,,boiled ,,cauliflower4 ,,cauliflowers1 with ,parmesan ,cheese 7,entremets1 or ,side-dish1 to be served with the ,second ,course74 ,ingredients4--#b or #c cauliflowers1 rather more than pint of white sauce1 #b tablespoonfuls of grated ,parmesan cheese1 #b oz4 of fresh butter1 #c tablespoonfuls of bread-crumbs4 ,mode4--,cleanse and boil the cauliflowers by the preceding recipe1 drain them1 and dish them with the flowers standing upright4 ,have ready the above proportion of white sauce2 pour sufficient of it over the cauliflowers just to cover the top2 sprinkle over this some rasped ,parmesan cheese and bread-crumbs1 and drop on these the butter1 which should be melted1 but not oiled4 ,brown with a salamander1 or before the fire1 and pour round1 but not over1 the flowers the remainder of the sauce1 with which should be mixed a small quantity of grated ,parmesan cheese4 ,time4--,altogether1 hour4 ,average cost1 for large cauliflowers1 #f;d4 each4 ,sufficient4--#c small cauliflowers for #a dish4 ,seasonable from the beginning of ,june to the end of ,september4 ,,cayenne ,,cheeses4 ,ingredients4-- lb4 of butter1 lb4 of flour1 lb4 of grated cheese1 #a_/f teaspoonful of cayenne1 #a_/c teaspoonful of salt2 water4 ,mode4--,rub the butter in the flour2 add the grated cheese1 cayenne1 and salt1 and mix these ingredients well together4 ,moisten with sufficient water to make the whole into a paste2 roll out1 and cut into fingers about #d inches in length4 ,bake them in a moderate oven a very light colour1 and serve very hot4 ,time4--#ae to #bj minutes4 ,average cost1 #as4 #d;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,cayenne ,,vinegar1 or ,essence of ,cayenne4 ,ingredients4-- oz4 of cayenne pepper1 pint of strong spirit1 or #a pint of vinegar4 ,mode4--,put the vinegar1 or spirit1 into a bottle1 with the above proportion of cayenne1 and let it steep for a month1 when strain off and bottle for use4 ,this is excellent seasoning for soups or sauces1 but must be used very sparingly4 ,,celery4 ,with a good heart1 and nicely blanched1 this vegetable is generally eaten raw1 and is usually served with the cheese4 ,let the roots be washed free from dirt1 all the decayed and outside leaves being cut off1 preserving as much of the stalk as possible1 and all specks or blemishes being carefully removed4 ,should the celery be large1 divide it lengthwise into quarters1 and place it1 root downwards1 in a celery-glass1 which should be rather more than half filled with water4 ,the top leaves may be curled1 by shredding them in narrow strips with the point of a clean skewer1 at a distance of about #d inches from the top4 ,average cost1 #b;d4 per head4 ,sufficient4--,allow #b heads for #d or #e persons4 ,seasonable from ,october to ,april4 ,illustration3 ,,celery1 ,,in ,,glass4 ,note4--,this vegetable is exceedingly useful for flavouring soups1 sauces1 c41 and makes a very nice addition to winter salad4 ,,celery ,,sauce1 for ,boiled ,turkey1 ,poultry1 c4 ,ingredients4--#f heads of celery1 #a pint of white stock1 #b blades of mace1 #a small bunch of savoury herbs2 thickening of butter and flour1 or arrowroot1 pint of cream1 lemon-juice4 ,mode4--,boil the celery in salt and water until tender1 and cut it into pieces #b inches long4 ,put the stock into a stewpan with the mace and herbs1 and let it simmer for hour to extract their flavour4 ,then strain the liquor1 add the celery1 and a thickening of butter kneaded with flour1 or1 what is still better1 with arrowroot2 just before serving1 put in the cream1 boil it up1 and squeeze in a little lemon-juice4 ,if necessary1 add a seasoning of salt and white pepper4 ,time4--#be minutes to boil the celery4 ,average cost1 #as4 #c;d4 ,sufficient1 this quantity for a boiled turkey4 ,note4--,this sauce may be made brown by using gravy instead of white stock1 and flavouring it with mushroom ketchup or ,harvey's sauce4 ,,celery ,,sauce 7a more simple ,recipe74 ,ingredients4--#d heads of celery1 pint of melted butter made with milk1 #a blade of pounded mace2 salt and white pepper to taste4 ,mode4--,wash the celery1 boil it in salt and water till tender1 and cut it into pieces #b inches long2 make pint melted butter by recipe2 put in the celery1 pounded mace1 and seasoning2 simmer for #c minutes1 when the sauce will be ready to serve4 ,time4--#be minutes to boil the celery4 ,average cost1 #f;d4 ,sufficient1 this quantity for a boiled fowl4 ,,celery ,,soup4 ,ingredients4--#i heads of celery1 #a teaspoonful of salt1 nutmeg to taste1 #a lump of sugar1 pint of strong stock1 a pint of cream1 and #b quarts of boiling water4 ,mode4--,cut the celery into small pieces2 throw it into the water1 seasoned with the nutmeg1 salt1 and sugar4 ,boil it till sufficiently tender2 pass it through a sieve1 add the stock1 and simmer it for half an hour4 ,now put in the cream1 bring it to the boiling-point1 and serve immediately4 ,time4--#a hour4 ,average cost1 #as4 per quart4 ,seasonable from ,september to ,march4 ,sufficient for #h persons4 ,note4--,this soup can be made brown instead of white1 by omitting the cream1 and colouring it a little4 ,when celery cannot be procured1 half a drachm of the seed1 finely pounded1 will give a flavour to the soup1 if put in a quarter of an hour before it is done4 ,a little of the essence of celery will answer the same purpose4 ,,celery1 ,stewed1 la ,crme4 ,ingredients4--#f heads of celery2 to each gallon of water allow #a heaped tablespoonful of salt1 #a blade of pounded mace1 #a_/c pint of cream4 ,mode4--,wash the celery thoroughly2 trim1 and boil it in salt and water until tender4 ,put the cream and pounded mace into a stewpan1 shake it over the fire until the cream thickens1 dish the celery1 pour over the sauce1 and serve4 ,time4--,large heads of celery1 #be minutes2 small ones1 #ae to #bj minutes4 ,average cost1 #b;d4 per head4 ,sufficient for #e or #f persons4 ,seasonable from ,october to ,april4 ,,celery1 ,stewed 7with ,white ,sauce74 ,ingredients4--#f heads of celery1 #a oz4 of butter2 to each half gallon of water allow #a heaped teaspoonful of salt1 pint of white sauce 7see ,,white ,,sauce74 ,mode4--,have ready sufficient boiling water just to cover the celery1 with salt and butter in the above proportion4 ,wash the celery well1 cut off the decayed outside leaves1 trim away the green tops1 and shape the root into a point2 put it into the boiling water1 let it boil rapidly until tender1 then take it out1 drain well1 place it upon a dish1 and pour over it about pint of white sauce1 made by recipe4 ,it may also be plainly boiled as above1 placed on toast1 and melted butter poured over1 the same as asparagus is dished4 ,time4--,large heads of celery #be minutes1 small ones #ae to #bj minutes1 after the water boils4 ,average cost1 #b;d4 per head4 ,sufficient for #e or #f persons4 ,seasonable from ,october to ,april4 ,,celery1 ,stewed 7with ,white ,sauce74 ,ingredients4--#f heads of celery1 pint of white stock or weak broth1 #d tablespoonfuls of cream1 thickening of butter and flour1 #a blade of pounded mace1 a very little grated nutmeg2 pepper and salt to taste4 ,mode4--,wash the celery1 strip off the outer leaves1 and cut it into lengths of about #d inches4 ,put these into a saucepan1 with the broth1 and stow till tender1 which will be in from #bj to #be minutes2 then add the remaining ingredients1 simmer altogether for #d or #e minutes1 pour into a dish1 and serve4 ,it may be garnished with sippets of toasted bread4 ,time4--,altogether1 hour4 ,average cost1 #b;d4 per head4 ,sufficient for #e or #f persons4 ,seasonable from ,october to ,april4 ,note4--,by cutting the celery into smaller pieces1 by stewing it a little longer1 and1 when done1 by pressing it through a sieve1 the above stew may be converted into a ,pure of ,celery4 ,,celery ,,vinegar4 ,ingredients4-- oz4 of celery-seed1 #a pint of vinegar4 ,mode4--,crush the seed by pounding it in a mortar2 boil the vinegar1 and when cold1 pour it to the seed2 let it infuse for a fortnight1 when strain and bottle off for use4 ,this is frequently used in salads4 ,,champagne-,,cup4 ,ingredients4--#a quart bottle of champagne1 #b bottles of soda-water1 #a liqueur-glass of brandy or ,curaoa1 #b tablespoonfuls of powdered sugar1 #a lb4 of pounded ice1 a sprig of green borage4 ,mode4--,put all the ingredients into a silver cup2 stir them together1 and serve the same as claret-cup4 ,should the above proportion of sugar not be found sufficient to suit some tastes1 increase the quantity4 ,when borage is not easily obtainable1 substitute for it a few slices of cucumber-rind4 ,seasonable4--,suitable for pic-nics balls1 weddings1 and other festive occasions4 ,,charlotte-,,aux-,,pommes4 ,ingredients4--,a few slices of rather stale bread inch thick1 clarified butter1 apple marmalade1 with about #b dozen apples1 glass of sherry4 ,mode4--,cut a slice of bread the same shape as the bottom of a plain round mould1 which has been well buttered1 and a few strips the height of the mould1 and about #a inch wide2 dip the bread in clarified butter 7or spread it with cold butter1 if not wanted quite so rich72 place the round piece at the bottom of the mould1 and set the narrow strips up the sides of it1 overlapping each other a little1 that no juice from the apples may escape1 and that they may hold firmly to the mould4 ,brush the interior over with the white of egg 7this will assist to make the case firmer72 fill it with the apple marmalade1 with the addition of a little sherry1 and cover them with a round piece of bread1 also brushed over with egg1 the same as the bottom2 slightly press the bread down to make it adhere to the other pieces2 put a plate on the top1 and bake the charlotte in a brisk oven1 of a light colour4 ,turn it out on the dish1 strew sifted sugar over the top1 and pour round it a little melted apricot jam4 ,time4--#dj to #ej minutes4 ,average cost1 #as4 #i;d4 ,sufficient for #e or #f persons4 ,seasonable from ,july to ,march4 ,illustration3 ,,charlotte-,,aux-,,pommes4 ,,charlotte-,,aux-,,pommes1 an easy method of making4 ,ingredients4-- lb4 of flour1 lb4 of butter1 lb4 of powdered sugar1 teaspoonful of baking-powder1 #a egg1 milk1 #a glass of raisin-wine1 apple marmalade1 pint of cream1 #b dessert spoonfuls of pounded sugar1 #b tablespoonfuls of lemon-juice4 ,mode4--,make a cake with the flour1 butter1 sugar1 and baking-powder2 moisten with the egg and sufficient milk to make it the proper consistency1 and bake it in a round tin4 ,when cold1 scoop out the middle1 leaving a good thickness all round the sides1 to prevent them breaking2 take some of the scooped-out pieces1 which should be trimmed into neat slices2 lay them in the cake1 and pour over sufficient raisin-wine1 with the addition of a little brandy1 if approved1 to soak them well4 ,have ready some apple marmalade1 made by recipe2 place a layer of this over the soaked cake1 then a layer of cake and a layer of apples2 whip the cream to a froth1 mixing with it the sugar and lemon-juice2 pile it on the top of the charlotte1 and garnish it with pieces of clear apple jelly4 ,this dish is served cold1 but may be eaten hot by omitting the cream1 and merely garnishing the top with bright jelly just before it is sent to table4 ,time4--#a hour to bake the cake4 ,average cost1 #bs4 ,sufficient for #e or #f persons4 ,seasonable from ,july to ,march4 ,,charlotte1 ,russe 7an elegant ,sweet ,entremets74 ,ingredients4--,about #ah ,savoy biscuits1 pint of cream1 flavouring of vanilla1 liqueurs1 or wine1 #a tablespoonful of pounded sugar1 oz4 of isinglass4 ,mode4--,procure about #ah ,savoy biscuits1 or ladies'-fingers1 as they are sometimes called2 brush the edges of them with the white of an egg1 and line the bottom of a plain round mould1 placing them like a star or rosette4 ,stand them upright all round the edge1 carefully put them so closely together that the white of egg connects them firmly1 and place this case in the oven for about #e minutes1 just to dry the egg4 ,whisk the cream to a stiff froth1 with the sugar1 flavouring1 and melted isinglass2 fill the charlotte with it1 cover with a slice of sponge-cake cut in the shape of the mould2 place it in ice1 where let it remain till ready for table2 then turn it on a dish1 remove the mould1 and serve4 #a tablespoonful of liqueur of any kind1 or #d tablespoonfuls of wine1 would nicely flavour the above proportion of cream4 ,for arranging the biscuits in the mould1 cut them to the shape required1 so that they fit in nicely1 and level them with the mould at the top1 that1 when turned out1 there may be something firm to rest upon4 ,great care and attention is required in the turning out of this dish1 that the cream does not burst the case2 and the edges of the biscuits must have the smallest quantity of egg brushed over them1 or it would stick to the mould1 and so prevent the charlotte from coming away properly4 ,time4--#e minutes in the oven4 ,average cost1 with cream at #as4 per pint1 #bs4 #f;d4 ,sufficient for #a charlotte4 ,seasonable at any time4 ,,cheese4 ,cheese is the curd formed from milk by artificial coagulation1 pressed and dried for use4 ,curd1 called also casein and caseous matter1 or the basis of cheese1 exists in the milk1 and not in the cream1 and requires only to be separated by coagulation3 the coagulation1 however1 supposes some alteration of the curd4 ,by means of the substance employed to coagulate it1 it is rendered insoluble in water4 ,when the curd is freed from the whey1 kneaded and pressed to expel it entirely1 it becomes cheese2 this assumes a degree of transparency1 and possesses many of the properties of coagulated albumen4 ,if it be well dried1 it does not change by exposure to the air2 but if it contain moisture1 it soon putrefies2 it therefore requires some salt to preserve it1 and this acts likewise as a kind of seasoning4 ,all our cheese is coloured more or less1 except that made from skim milk4 ,the colouring substances employed are arnatto1 turmeric1 or marigold1 all perfectly harmless unless they are adulterated2 and it is said that arnatto sometimes contains red lead4 ,cheese varies in quality and richness according to the materials of which it is composed4 ,it is made--#a4 ,of entire milk1 as in ,cheshire2 #b4 of milk and cream1 as at ,stilton2 #c4 of new milk mixed with skim milk1 as in ,gloucestershire2 #d4 of skimmed milk only1 as in ,suffolk1 ,holland1 and ,italy4 ,the principal varieties of cheese used in ,england are the following3 ,cheshire cheese1 famed all over ,europe for its rich quality and fine piquante flavour4 ,it is made of entire new milk1 the cream not being taken off4 ,gloucester cheese is much milder in its taste than the ,cheshire4 ,there are two kinds of ,gloucester cheese1 single and double3--,single ,gloucester is made of skimmed milk1 or of the milk deprived of half the cream2 ,double ,gloucester is a cheese that pleases almost every palate3 it is made of the whole milk and cream4 ,stilton cheese is made by adding the cream of one day to the entire milk of the next3 it was first made at ,stilton1 in ,leicestershire4 ,sage cheese is so called from the practice of colouring some curd with bruised sage1 marigold-leaves1 and parsley1 and mixing this with some uncoloured curd4 ,with the ,romans1 and during the middle ages1 this practice was extensively adopted4 ,cheddar cheese much resembles ,parmesan4 ,it has a very agreeable taste and flavour1 and has a spongy appearance4 ,brickbat cheese has nothing remarkable except its form4 ,it is made by turning with rennet a mixture of cream and new milk2 the curd is put into a wooden vessel the shape of a brick1 and is then pressed and dried in the usual way4 ,dunlop cheese has a peculiarly mild and rich taste3 the best is made entirely from new milk4 ,new cheese 7as it is called in ,london7 is made chiefly in ,lincolnshire1 and is either made of all cream1 or1 like ,stilton1 by adding the cream of one day's milking to the milk that comes immediately from the cow3 they are extremely thin1 and are compressed gently two or three times1 turned for a few days1 and then eaten new with radishes1 salad1 c4 ,skimmed ,milk cheese is made for sea voyages principally4 ,parmesan cheese is made in ,parma and ,piacenza4 ,it is the most celebrated of all cheese3 it is made entirely of skimmed cows' milk2 the high flavour which it has is supposed to be owing to the rich herbage of the meadows of the ,po1 where the cows are pastured4 ,the best ,parmesan is kept for three or four years1 and none is carried to market till it is at least six months old4 ,dutch cheese derives its peculiar pungent taste from the practice adopted in ,holland of coagulating the milk with muriatic acid instead of rennet4 ,swiss cheeses1 in their several varieties1 are all remarkable for their fine flavour2 that from ,gruyre1 a bailiwick in the canton of ,fribourg1 is best known in ,england2 it is flavoured by the dried herb of ,melilotus officinalis in powder4 ,cheese from milk and potatoes is manufactured in ,thuringia and ,saxony4 ,cream cheese1 although so called1 is not properly cheese1 but is nothing more than cream dried sufficiently to be cut with a knife4 ,in families where much cheese is consumed1 and it is bought in large quantities1 a piece from the whole cheese should be cut1 the larger quantity spread with a thickly-buttered sheet of white paper1 and the outside occasionally wiped4 ,to keep cheeses moist that are in daily use1 when they come from table a damp cloth should be wrapped round them1 and the cheese put into a pan with a cover to it1 in a cool but not very dry place4 ,to ripen cheeses1 and bring them forward1 put them into a damp cellar2 and to check too large a production of mites1 spirits may be poured into the parts affected4 ,pieces of cheese which are too near the rind1 or too dry to put on table1 may be made into ,welsh rarebits1 or grated down and mixed with macaroni4 ,cheeses may be preserved in a perfect state for years1 by covering them with parchment made pliable by soaking in water1 or by rubbing them over with a coating of melted fat4 ,the cheeses selected should be free from cracks or bruises of any kind4 ,,cheese1 ,mode of ,serving4 ,the usual mode of serving cheese at good tables is to cut a small quantity of it into neat square pieces1 and to put them into a glass cheese-dish1 this dish being handed round4 ,should the cheese crumble much1 of course this method is rather wasteful1 and it may then be put on the table in the piece1 and the host may cut from it4 ,when served thus1 the cheese must always be carefully scraped1 and laid on a white d'oyley or napkin1 neatly folded4 ,cream cheese is often served in a cheese course1 and1 sometimes1 grated ,parmesan3 the latter should be put into a covered glass dish4 ,rusks1 cheese-biscuits1 pats or slices of butter1 and salad1 cucumber1 or water-cresses1 should always form part of a cheese-course4 ,illustration3 ,,cheese-,,glass4 ,,cheese1 ,pounded4 ,ingredients4--,to every lb4 of cheese allow #c oz4 of fresh butter4 ,mode4--,to pound cheese is an economical way of using it if it has become dry2 it is exceedingly good spread on bread1 and is the best way of eating it for those whose digestion is weak4 ,cut up the cheese into small pieces1 and pound it smoothly in a mortar1 adding butter in the above proportion4 ,press it down into a jar1 cover with clarified butter1 and it will keep for several days4 ,the flavour may be very much increased by adding mixed mustard 7about a teaspoonful to every lb471 or cayenne1 or pounded mace4 ,curry-powder is also not infrequently mixed with it4 ,,cheese1 ,toasted1 or ,scotch ,rarebit4 ,ingredients4--,a few slices of rich cheese1 toast1 mustard1 and pepper4 ,mode4--,cut some nice rich sound cheese into rather thin slices2 melt it in a cheese-toaster on a hot plate or over steam1 and1 when melted1 add a small quantity of mixed mustard and a seasoning of pepper2 stir the cheese until it is completely dissolved1 then brown it before the fire1 or with a salamander4 ,fill the bottom of the cheese-toaster with hot water1 and serve with dry or buttered toasts1 whichever may be preferred4 ,our engraving illustrates a cheese-toaster with hot-water reservoir3 the cheese is melted in the upper tin1 which is placed in another vessel of boiling water1 so keeping the preparation beautifully hot4 ,a small quantity of porter1 or port wine1 is sometimes mixed with the cheese2 and1 if it be not very rich1 a few pieces of butter may be mixed with it to great advantage4 ,sometimes the melted cheese is spread on the toasts1 and then laid in the cheese-dish at the top of the hot water4 ,whichever way it is served1 it is highly necessary that the mixture be very hot1 and very quickly sent to table1 or it will be worthless4 ,time4--,about #e minutes to melt the cheese4 ,average cost1 #a;d4 per slice4 ,sufficient4--,allow a slice to each person4 ,seasonable at any time4 ,illustration3 ,,hot-,,water ,,cheese-,,dish4 ,,cheese1 ,toasted1 or ,welsh ,rarebit4 ,ingredients4--,slices of bread1 butter1 ,cheshire or ,gloucester cheese1 mustard1 and pepper4 ,mode4--,cut the bread into slices about inch in thickness2 pare off the crust1 toast the bread slightly without hardening or burning it1 and spread it with butter4 ,cut some slices1 not quite so large as the bread1 from a good rich fat cheese2 lay them on the toasted bread in a cheese-toaster2 be careful that the cheese does not burn1 and let it be equally melted4 ,spread over the top a little made mustard and a seasoning of pepper1 and serve very hot1 with very hot plates4 ,to facilitate the melting of the cheese1 it may be cut into thin flakes1 or toasted on one side before it is laid on the bread4 ,as it is so essential to send this dish hot to table1 it is a good plan to melt the cheese in small round silver or metal pans1 and to send these pans to table1 allowing one for each guest4 ,slices of dry or buttered toast should always accompany them1 with mustard1 pepper1 and salt4 ,time4--,about #e minutes to melt the cheese4 ,average cost1 #a;d4 per slice4 ,sufficient4--,allow a slice to each person4 ,seasonable at any time4 ,note4--,should the cheese be dry1 a little butter mixed with it will be an improvement4 ,,cheese ,,sandwiches4 ,ingredients4--,slices of brown bread-and-butter1 thin slices of cheese4 ,mode4--,cut from a nice fat ,cheshire1 or any good rich cheese1 some slices about inch thick1 and place them between some slices of brown bread-and-butter1 like sandwiches4 ,place them on a plate in the oven1 and1 when the bread is toasted1 serve on a napkin very hot and very quickly4 ,time4--#aj minutes in a brisk oven4 ,average cost1 #a;d4 each sandwich4 ,sufficient4--,allow a sandwich for each person4 ,seasonable at any time4 ,,cheesecakes4 ,ingredients4--#h oz4 of pressed curds1 #b oz4 of ratafias1 #f oz4 of sugar1 #b oz4 of butter1 the yolks of #f eggs1 nutmegs1 salt1 rind of #b oranges or lemons4 ,mode4--,rub the sugar on the orange or lemon rind1 and scrape it off4 ,press the curd in a napkin1 to get rid of moisture2 pound it thoroughly in a mortar with the other ingredients till the whole becomes a soft paste4 ,line #b dozen1 or more1 tartlet-pans with good puff-paste1 garnish these with the cheese-custard1 place a strip of candied-peel on the top of each1 and bake in a moderate oven a light colour2 when done1 shake a little sifted sugar over them4 ,currants1 dried cherries1 sultanas1 and citron may be used instead of candied-peel4 ,time4--#bj minutes to bake4 ,average cost1 #f;d4 per dozen4 ,seasonable at any time4 ,,cherokee1 or ,store ,sauce4 ,ingredients4-- oz4 of cayenne pepper1 #e cloves of garlic1 #b tablespoonfuls of soy1 #a tablespoonful of walnut ketchup1 #a pint of vinegar4 ,mode4--,boil all the ingredients gently for about hour2 strain the liquor1 and bottle off for use4 ,time4-- hour4 ,seasonable4--,this sauce can be made at any time4 ,,cherries1 ,dried4 ,cherries may be put into a slow oven and thoroughly dried before they begin to change colour2 they should then be taken out of the oven1 tied in bunches1 and stored away in a dry place4 ,in the winter1 they may be cooked with sugar for dessert1 the same as ,normandy pippins4 ,particular care must be taken that the oven be not too hot4 ,another method of drying cherries is to stone them1 and to put them into a preserving-pan1 with plenty of loaf sugar strewed amongst them4 ,they should be simmered till the fruit shrivels1 when they should be strained from the juice4 ,the cherries should then be placed in an oven cool enough to dry without baking them4 ,about #e oz4 of sugar would be required for #a lb4 of cherries1 and the same syrup may be used again to do another quantity of fruit4 ,,cherries1 ,morello1 to ,preserve4 ,ingredients4--,to every lb4 of cherries allow #a lb4 of sugar1 #a gill of water4 ,mode4--,select ripe cherries1 pick off the stalks1 and reject all that have any blemishes4 ,boil the sugar and water together for #e minutes2 put in the cherries1 and boil them for #aj minutes1 removing the scum as it rises4 ,then turn the fruit1 c41 into a pan1 and let it remain until the next day1 when boil it all again for another #aj minutes1 and1 if necessary1 skim well4 ,put the cherries into small pots1 pour over them the syrup1 and1 when cold1 cover down with oiled papers1 and the tops of the jars with tissue-paper brushed over on both sides with the white of an egg1 and keep in a dry place4 ,time4--,altogether1 #be minutes to boil4 ,average cost1 from #h;d4 to #aj;d4 per lb4 pot4 ,seasonable4--,make this in ,july or ,august4 ,,cherries1 to ,preserve in ,syrup 7very delicious74 ,ingredients4--#d lbs4 of cherries1 #c lbs4 of sugar1 #a pint of white-currant juice4 ,mode4--,let the cherries be as clear and as transparent as possible1 and perfectly ripe2 pick off the stalks1 and remove the stones1 damaging the fruit as little as you can4 ,make a syrup with the above proportion of sugar1 mix the cherries with it1 and boil them for about #ae minutes1 carefully skimming them2 turn them gently into a pan1 and let them remain till the next day1 then drain the cherries on a sieve1 and put the syrup and white-currant juice into the preserving-pan again4 ,boil these together until the syrup is somewhat reduced and rather thick1 then put in the cherries1 and let them boil for about #e minutes2 take them off the fire1 skim the syrup1 put the cherries into small pots or wide-mouthed bottles2 pour the syrup over1 and1 when quite cold1 tie them down carefully1 so that the air is quite excluded4 ,time4--#ae minutes to boil the cherries in the syrup2 #aj minutes to boil the syrup and currant-juice2 #e minutes to boil the cherries the second time4 ,average cost for this quantity1 #cs4 #f;d4 ,seasonable4--,make this in ,july or ,august4 ,,cherry ,,brandy1 to make4 ,ingredients4--,morello cherries1 good brandy2 to every lb4 of cherries allow #c oz4 of pounded sugar4 ,mode4--,have ready some glass bottles1 which must be perfectly dry4 ,ascertain that the cherries are not too ripe and are freshly gathered1 and cut off about half of the stalks4 ,put them into the bottles1 with the above proportion of sugar to every lb4 of fruit2 strew this in between the cherries1 and1 when the bottles are nearly full1 pour in sufficient brandy to reach just below the cork4 ,a few peach or apricot kernels will add much to their flavour1 or a few blanched bitter almonds4 ,put corks or bungs into the bottles1 tie over them a piece of bladder1 and store away in a dry place4 ,the cherries will be fit to eat in #b or #c months1 and will remain good for years4 ,they are liable to shrivel and become tough if too much sugar be added to them4 ,average cost1 #as4 to #as4 #f;d4 per lb4 ,sufficient4--#a lb4 of cherries and about a pint of brandy for a quart bottle4 ,seasonable in ,august and ,september4 ,,cherry ,,jam4 ,ingredients4--,to every lb4 of fruit1 weighed before stoning1 allow lb4 of sugar2 to every #f lbs4 of fruit allow #a pint of red-currant juice1 and to every pint of juice #a lb4 of sugar4 ,mode4--,weigh the fruit before stoning1 and allow half the weight of sugar2 stone the cherries1 and boil them in a preserving-pan until nearly all the juice is dried up1 then add the sugar1 which should be crushed to powder1 and the currant-juice1 allowing #a pint to every #f lbs4 of cherries 7original weight71 and #a lb4 of sugar to every pint of juice4 ,boil all together until it jellies1 which will be in from #bj minutes to hour2 skim the jam well1 keep it well stirred1 and1 a few minutes before it is done1 crack some of the stones1 and add the kernels3 these impart a very delicious flavour to the jam4 ,time4--,according to the quality of the cherries1 from to #a hour to boil them2 #bj minutes to hour with the sugar4 ,average cost1 from #g;d4 to #h;d4 per lb4 pot4 ,sufficient4--#a pint of fruit for a lb4 pot of jam4 ,seasonable4--,make this in ,july or ,august4 ,,cherry ,,sauce1 for ,sweet ,puddings 7,german ,recipe74 ,ingredients4--#a lb4 of cherries1 #a tablespoonful of flour1 #a oz4 of butter1 pint of water1 #a wineglassful of port wine1 a little grated lemon-rind1 #d pounded cloves1 #b tablespoonfuls of lemon-juice1 sugar to taste4 ,mode4--,stone the cherries1 and pound the kernels in a mortar to a smooth paste2 put the butter and flour into a saucepan1 stir them over the fire until of a pale brown1 then add the cherries1 the pounded kernels1 the wine1 and the water4 ,simmer these gently for hour1 or until the cherries are quite cooked1 and rub the whole through a hair sieve2 add the remaining ingredients1 let the sauce boil for another #e minutes1 and serve4 ,this is a delicious sauce to serve with boiled batter pudding1 and when thus used1 should be sent to table poured over the pudding4 ,time4--#bj minutes to hour4 ,average cost1 #as4 #b;d4 ,sufficient for #d or #e persons4 ,seasonable in ,june1 ,july1 and ,august4 ,,cherry ,,tart4 ,ingredients4--#a lb4 of cherries1 #b small tablespoonfuls of moist sugar1 lb4 of short crust4 ,mode4--,pick the stalks from the cherries1 put them1 with the sugar1 into a deep pie-dish just capable of holding them1 with a small cup placed upside down in the midst of them4 ,make a short crust with lb4 of flour1 by either of the recipes for short crust1 lay a border round the edge of the dish1 put on the cover1 and ornament the edges2 bake in a brisk oven from hour to #dj minutes2 strew finely-sifted sugar over1 and serve hot or cold1 although the latter is the more usual mode4 ,it is more economical to make two or three tarts at one time1 as the trimmings from one tart answer for lining the edges of the dish for another1 and so much paste is not required as when they are made singly4 ,unless for family use1 never make fruit pies in very large dishes2 select them1 however1 as deep as possible4 ,time4-- hour to #dj minutes4 ,average cost1 in full season1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable in ,june1 ,july1 and ,august4 ,note4--,a few currants added to the cherries will be found to impart a nice piquante taste to them4 ,,chestnut ,,sauce1 ,brown4 ,ingredients4-- lb4 of chestnuts1 pint of stock1 #b lumps of sugar1 #d tablespoonfuls of ,spanish sauce 7see ,,sauces74 ,mode4--,prepare the chestnuts as in the succeeding recipe1 by scalding and peeling them2 put them in a stewpan with the stock and sugar1 and simmer them till tender4 ,when done1 add ,spanish sauce in the above proportion1 and rub the whole through a tammy4 ,keep this sauce rather liquid1 as it is liable to thicken4 ,time4--#a hour to simmer the chestnuts4 ,average cost1 #h;d4 ,,chestnut ,,sauce1 for ,fowls or ,turkey4 ,ingredients4-- lb4 of chestnuts1 pint of white stock1 #b strips of lemon-peel1 cayenne to taste1 pint of cream or milk4 ,mode4--,peel off the outside skin of the chestnuts1 and put them into boiling water for a few minutes2 take off the thin inside peel1 and put them into a saucepan with the white stock and lemon-peel1 and let them simmer for #a hour1 or until the chestnuts are quite tender4 ,rub the whole through a hair-sieve with a wooden spoon2 add seasoning and the cream2 let it just simmer1 but not boil1 and keep stirring all the time4 ,serve very hot1 and quickly4 ,if milk is used instead of cream1 a very small quantity of thickening may be required3 that1 of course1 the cook will determine4 ,time4--,altogether1 nearly #b hours4 ,average cost1 #h;d4 ,sufficient1 this quantity for a turkey4 ,,chestnut 7,spanish7 ,,soup4 ,ingredients4-- lb4 of ,spanish chestnuts1 pint of cream2 seasoning to taste of salt1 cayenne1 and mace2 #a quart of stock4 ,mode4--,take the outer rind from the chestnuts1 and put them into a large pan of warm water4 ,as soon as this becomes too hot for the fingers to remain in it1 take out the chestnuts1 peel them quickly1 and immerse them in cold water1 and wipe and weigh them4 ,now cover them with good stock1 and stew them gently for rather more than of an hour1 or until they break when touched with a fork2 then drain1 pound1 and rub them through a fine sieve reversed2 add sufficient stock1 mace1 cayenne1 and salt1 and stir it often until it boils1 and put in the cream4 ,the stock in which the chestnuts are boiled can be used for the soup1 when its sweetness is not objected to1 or it may1 in part1 be added to it2 and the rule is1 that lb4 of chestnuts should be given to each quart of soup4 ,time4--,rather more than #a hour4 ,average cost1 per quart1 #as4 #f;d4 ,sufficient for #d persons4 ,seasonable from ,october to ,february4 ,,chickens1 ,boiled4 ,ingredients4--,a pair of chickens1 water4 ,choosing and ,trussing4--,in choosing fowls for boiling1 it should be borne in mind that those which are not black-legged are generally much whiter when dressed4 ,pick1 draw1 singe1 wash1 and truss them in the following manner1 without the livers in the wings2 and1 in drawing1 be careful not to break the gall-bladder3--,cut off the neck1 leaving sufficient skin to skewer back4 ,cut the feet off to the first joint1 tuck the stumps into a slit made on each side of the belly1 twist the wings over the back of the fowl1 and secure the top of the leg and the bottom of the wing together by running a skewer through them and the body4 ,the other side must be done in the same manner4 ,should the fowl be very large and old1 draw the sinews of the legs before tucking them in4 ,make a slit in the apron of the fowl1 large enough to admit the parson's nose1 and tie a string on the tops of the legs to keep them in their proper place4 ,mode4--,when they are firmly trussed1 put them into a stewpan with plenty of hot water1 bring it to boil1 and carefully remove all the scum as it rises4 ,simmer very gently until the fowl is tender1 and bear in mind that the slower it boils the plumper and whiter will the fowl be4 ,many cooks wrap them in a floured cloth to preserve the colour1 and to prevent the scum from clinging to them2 in this case1 a few slices of lemon should be placed on the breasts1 over these a sheet of buttered paper1 and then the cloth2 cooking them in this manner renders the flesh very white4 ,boiled ham1 bacon1 boiled tongue1 or pickled pork1 are the usual accompaniments to boiled fowls1 and they may be served with ,bchamel1 white sauce1 parsley and butter1 oyster1 lemon1 liver1 celery1 or mushroom sauce4 ,a little should be poured over the fowls after the skewers are removed1 and the remainder sent in a tureen to table4 ,time4--,large fowl1 #a hour2 moderate-sized one1 hour2 chicken1 from #bj minutes to hour4 ,average cost1 in full season1 #es4 the pair4 ,sufficient for #g or #h persons4 ,seasonable all the year1 but scarce in early spring4 ,illustration3 ,,boiled ,,fowl4 ,,chicken ,,broth4 ,ingredients4-- fowl1 or the inferior joints of a whole one2 #a quart of water1 #a blade of mace1 onion1 a small bunch of sweet herbs1 salt to taste1 #aj peppercorns4 ,mode4--,an old fowl not suitable for eating may be converted into very good broth2 or1 if a young one be used1 the inferior joints may be put in the broth1 and the best pieces reserved for dressing in some other manner4 ,put the fowl into a saucepan1 stew all the ingredients1 and simmer gently for #a hour1 carefully skimming the broth well4 ,when done1 strain1 and put by in a cool place until wanted2 then take all the fat off the top1 warm up as much as may be required1 and serve4 ,this broth is1 of course1 only for those invalids whose stomachs are strong enough to digest it1 with a flavouring of herbs1 c4 ,it may be made in the same manner as beef tea1 with water and salt only1 but the preparation will be but tasteless and insipid4 ,when the invalid cannot digest this chicken broth with the flavouring1 we would recommend plain beef tea in preference to plain chicken tea1 which it would be without the addition of herbs1 onions1 c4 ,time4--#a hour4 ,sufficient to make rather more than #a pint of broth4 ,,chicken1 ,curried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowls1 #b large onions1 #a apple1 #b oz4 of butter1 #a dessertspoonful of curry-powder1 #a teaspoonful of flour1 pint of gravy1 #a tablespoonful of lemon-juice4 ,mode4--,slice the onions1 peel1 core1 and chop the apple1 and cut the fowl into neat joints2 fry these in the butter of a nice brown1 then add the curry-powder1 flour1 and gravy1 and stew for about #bj minutes4 ,put in the lemon-juice1 and serve with boiled rice1 either placed in a ridge round the dish or separately4 ,two or three shalots or a little garlic may be added1 if approved4 ,time4--,altogether1 hour4 ,average cost1 exclusive of the cold fowl1 #f;d4 ,seasonable in the winter4 ,,chicken ,,cutlets 7an ,entre74 ,ingredients4--#b chickens2 seasoning to taste of salt1 white pepper1 and cayenne2 #b blades of pounded mace1 egg and bread-crumbs1 clarified butter1 #a strip of lemon-rind1 #b carrots1 #a onion1 #b tablespoonfuls of mushroom ketchup1 thickening of butter and flour1 #a egg4 ,mode4--,remove the breast and leg-bones of the chickens2 cut the meat into neat pieces after having skinned it1 and season the cutlets with pepper1 salt1 pounded mace1 and cayenne4 ,put the bones1 trimmings1 c41 into a stewpan with #a pint of water1 adding carrots1 onions1 and lemon-peel in the above proportion2 stew gently for #a hour1 and strain the gravy4 ,thicken it with butter and flour1 add the ketchup and #a egg well beaten2 stir it over the fire1 and bring it to the simmering-point1 but do not allow it to boil4 ,in the mean time1 egg and bread-crumb the cutlets1 and give them a few drops of clarified butter2 fry them a delicate brown1 occasionally turning them2 arrange them pyramidically on the dish1 and pour over them the sauce4 ,time4--#aj minutes to fry the cutlets4 ,average cost1 #bs4 each4 ,sufficient for an entre4 ,seasonable from ,april to ,july4 ,,chicken ,,cutlets1 ,french4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast or boiled fowl1 fried bread1 clarified butter1 the yolk of #a egg1 bread-crumbs1 teaspoonful of finely-minced lemon-peel2 salt1 cayenne1 and mace to taste4 ,for sauce1--#a oz4 of butter1 #b minced shalots1 a few slices of carrot1 a small bunch of savoury herbs1 including parsley1 #a blade of pounded mace1 #f peppercorns1 pint of gravy4 ,mode4--,cut the fowls into as many nice cutlets as possible2 take a corresponding number of sippets about the same size1 all cut one shape2 fry them a pale brown1 put them before the fire1 then dip the cutlets into clarified butter mixed with the yolk of an egg1 cover with bread-crumbs seasoned in the above proportion1 with lemon-peel1 mace1 salt1 and cayenne2 fry them for about #e minutes1 put each piece on one of the sippets1 pile them high in the dish1 and serve with the following sauce1 which should be made ready for the cutlets4 ,put the butter into a stewpan1 add the shalots1 carrot1 herbs1 mace1 and peppercorns2 fry for #aj minutes1 or rather longer2 pour in pint of good gravy1 made of the chicken-bones2 stew gently for #bj minutes1 strain it1 and serve4 ,time4--#e minutes to fry the cutlets2 #ce minutes to make the gravy4 ,average cost1 exclusive of the chicken1 #i;d4 ,seasonable from ,april to ,july4 ,,chicken1 ,fricasseed 7an ,entre74 ,ingredients4--#b small fowls or #a large one1 #c oz4 of butter1 a bunch of parsley and green onions1 #a clove1 #b blades of mace1 #a shalot1 #a bay-leaf1 salt and white pepper to taste1 pint of cream1 the yolks of #c eggs4 ,mode4--,choose a couple of fat plump chickens1 and1 after drawing1 singeing1 and washing them1 skin1 and carve them into joints2 blanch these in boiling water for #b or #c minutes1 take them out1 and immerse them in cold water to render them white4 ,put the trimmings1 with the necks and legs1 into a stewpan2 add the parsley1 onions1 clove1 mace1 shalot1 bay-leaf1 and a seasoning of pepper and salt2 pour to these the water that the chickens were blanched in1 and simmer gently for rather more than #a hour4 ,have ready another stewpan2 put in the joints of fowl1 with the above proportion of butter2 dredge them with flour1 let them get hot1 but do not brown them much2 then moisten the fricassee with the gravy made from the trimmings1 c41 and stew very gently for hour4 ,lift the fowl into another stewpan1 skim the sauce1 reduce it quickly over the fire by letting it boil fast1 and strain it over them4 ,add the cream1 and a seasoning of pounded mace and cayenne2 let it boil up1 and when ready to serve1 stir to it the well-beaten yolks of #c eggs2 these should not be put in till the last moment1 and the sauce should be made hot1 but must not boil1 or it will instantly curdle4 ,a few button-mushrooms stewed with the fowl are by many persons considered an improvement4 ,time4--#a hour to make the gravy1 hour to simmer the fowl4 ,average cost1 #es4 the pair4 ,sufficient4--#a large fowl for #a entre4 ,seasonable at any time4 ,,chicken 7or ,fowl7 ,,patties4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast chicken or fowl2 to every lb4 of meat allow #b oz4 of ham1 #c tablespoonfuls of cream1 #b tablespoonfuls of veal gravy1 teaspoonful of minced lemon-peel2 cayenne1 salt1 and pepper to taste2 #a tablespoonful of lemon-juice1 #a oz4 of butter rolled in flour1 puff paste4 ,mode4--,mince very small the white meat from a cold roast fowl1 after removing all the skin2 weigh it1 and to every lb4 of meat allow the above proportion of minced ham4 ,put these into a stewpan with the remaining ingredients1 stir over the fire for #aj minutes or hour1 taking care that the mixture does not burn4 ,roll out some puff paste about inch in thickness1 line the patty-pans with this1 put upon each a small piece of bread1 and cover with another layer of paste2 brush over with the yolk of an egg1 and bake in a brisk oven for about hour4 ,when done1 cut a round piece out of the top1 and1 with a small spoon1 take out the bread 7be particular in not breaking the outside border of the crust71 and fill the patties with the mixture4 ,time4-- hour to prepare the meat2 not quite hour to bake the crust4 ,seasonable at any time4 ,,chicken 7or ,fowl7 ,,pie4 ,ingredients4--#b small fowls or #a large one1 white pepper and salt to taste1 teaspoonful of grated nutmeg1 teaspoonful of pounded mace1 forcemeat1 a few slices of ham1 #c hard-boiled eggs1 pint of water1 puff crust4 ,mode4--,skin and cut up the fowls into joints1 and put the neck1 leg1 and backbones in a stewpan1 with a little water1 an onion1 a bunch of savoury herbs1 and a blade of mace2 let these stew for about an hour1 and1 when done1 strain off the liquor3 this is for gravy1 ,put a layer of fowl at the bottom of a pie-dish1 then a layer of ham1 then one of forcemeat and hard-boiled eggs cut in rings2 between the layers put a seasoning of pounded mace1 nutmeg1 pepper1 and salt4 ,proceed in this manner until the dish is full1 and pour in about pint of water2 border the edge of the dish with puff crust1 put on the cover1 ornament the top1 and glaze it by brushing over it the yolk of an egg4 ,bake from #a to #a hour1 should the pie be very large1 and1 when done1 pour in at the top the gravy made from the bones4 ,if to be eaten cold1 and wished particularly nice1 the joints of the fowls should be boned1 and placed in the dish with alternate layers of forcemeat2 sausage-meat may also be substituted for the forcemeat1 and is now very much used4 ,when the chickens are boned1 and mixed with sausage-meat1 the pie will take about #b hours to bake4 ,it should be covered with a piece of paper when about half-done1 to prevent the paste being dried up or scorched4 ,time4--,for a pie with unboned meat1 #a to #a hour2 with boned meat and sausage or forcemeat1 #a to #b hours4 ,average cost1 with #b fowls1 #fs4 #f;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,chicken1 ,potted 7a ,luncheon or ,breakfast ,dish74 ,ingredients4--,the remains of cold roast chicken2 to every lb4 of meat allow lb4 of fresh butter1 salt and cayenne to taste1 #a teaspoonful of pounded mace1 small nutmeg4 ,mode4--,strip the meat from the bones of cold roast fowl2 when it is freed from gristle and skin1 weigh it1 and to every lb4 of meat allow the above proportion of butter1 seasoning1 and spices4 ,cut the meat into small pieces1 pound it well with the fresh butter1 sprinkle in the spices gradually1 and keep pounding until reduced to a perfectly smooth paste4 ,put it into potting-pots for use1 and cover it with clarified butter1 about inch in thickness1 and1 if to be kept for some time1 tie over a bladder3 #b or #c slices of ham1 minced and pounded with the above ingredients1 will be found an improvement4 ,it should be kept in a dry place4 ,seasonable at any time4 ,,chicken 7or ,fowl7 ,,salad4 ,ingredients4--,the remains of cold roast or boiled chicken1 #b lettuces1 a little endive1 #a cucumber1 a few slices of boiled beetroot1 salad-dressing4 ,mode4--,trim neatly the remains of the chicken2 wash1 dry1 and slice the lettuces1 and place in the middle of a dish2 put the pieces of fowl on the top1 and pour the salad-dressing over them4 ,garnish the edge of the salad with hard-boiled eggs cut in rings1 sliced cucumber1 and boiled beetroot cut in slices4 ,instead of cutting the eggs in rings1 the yolks may be rubbed through a hair sieve1 and the whites chopped very finely1 and arranged on the salad in small bunches1 yellow and white alternately4 ,this should not be made long before it is wanted for table4 ,average cost1 exclusive of the cold chicken1 #h;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,chili ,,vinegar4 ,ingredients4--#ej fresh red ,english chilies1 #a pint of vinegar4 ,mode4--,pound or cut the chilies in half1 and infuse them in the vinegar for a fortnight1 when it will be fit for use4 ,this will be found an agreeable relish to fish1 as many people cannot eat it without the addition of an acid and cayenne pepper4 ,,china ,,chilo4 ,ingredients4--#a lb4 of leg1 loin1 or neck of mutton1 #b onions1 #b lettuces1 #a pint of green peas1 #a teaspoonful of salt1 #a teaspoonful of pepper1 pint of water1 lb4 of clarified butter2 when liked1 a little cayenne4 ,mode4--,mince the above quantity of undressed leg1 loin1 or neck of mutton1 adding a little of the fat1 also minced2 put it into a stewpan with the remaining ingredients1 previously shredding the lettuce and onion rather fine2 closely cover the stewpan1 after the ingredients have been well stirred1 and simmer gently for rather more than two hours4 ,serve in a dish1 with a border of rice round1 the same as for curry4 ,time4--,rather more than two hours4 ,average cost1 #as4 #f;d4 ,sufficient for #c or #d persons4 ,seasonable from ,june to ,august4 ,,chocolate1 to ,make4 ,ingredients4--,allow oz4 of chocolate to each person2 to every oz4 allow pint of water1 pint of milk4 ,mode4--,make the milk-and-water hot2 scrape the chocolate into it1 and stir the mixture constantly and quickly until the chocolate is dissolved2 bring it to the boiling-point1 stir it well1 and serve directly with white sugar4 ,chocolate prepared within a mill1 as shown in the engraving1 is made by putting in the scraped chocolate1 pouring over it the boiling milk-and-water1 and milling it over the fire until hot and frothy4 ,sufficient4--,allow oz4 of cake chocolate to each person4 ,illustration3 ,,mill4 ,,chocolate ,,cream4 ,illustration3 ,,cream-,,mould4 ,ingredients4--#c oz4 of grated chocolate1 lb4 of sugar1 #a pint of cream1 #a oz4 of clarified isinglass1 the yolks of #f eggs4 ,mode4--,beat the yolks of the eggs well1 put them into a basin with the grated chocolate1 the sugar1 and #a pint of the cream2 stir these ingredients well together1 pour them into a jug1 and set this jug in a saucepan of boiling water2 stir it one way until the mixture thickens1 but do not allow it to boil1 or it will curdle4 ,strain the cream through a sieve into a basin2 stir in the isinglass and the other pint of cream1 which should be well whipped2 mix all well together1 and pour it into a mould which has been previously oiled with the purest salad-oil1 and1 if at hand1 set it in ice until wanted for table4 ,time4--,about #aj minutes to stir the mixture over the fire4 ,average cost1 #ds4 #f;d41 with cream at #as4 per pint4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,chocolate ,,souffl4 ,ingredients4--#d eggs1 #c teaspoonfuls of pounded sugar1 #a teaspoonful of flour1 #c oz4 of the best chocolate4 ,mode4--,break the eggs1 separating the whites from the yolks1 and put them into different basins2 add to the yolks the sugar1 flour1 and chocolate1 which should be very finely grated1 and stir these ingredients for #e minutes4 ,then well whisk the whites of the eggs in the other basin until they are stiff1 and1 when firm1 mix lightly with the yolks till the whole forms a smooth and light substance2 butter a round cake-tin1 put in the mixture1 and bake in a moderate oven from #ae to #bj minutes4 ,pin a white napkin round the tin1 strew sifted sugar over the top of the souffl1 and send it immediately to table4 ,the proper appearance of this dish depends entirely on the expedition with which it is served2 and some cooks1 to preserve its lightness1 hold a salamander over the souffl until it is placed on the table4 ,if allowed to stand after it comes from the oven it will be entirely spoiled1 as it falls almost immediately4 ,time4--#ae to #bj minutes4 ,average cost1 #as4 ,sufficient for a moderate-sized souffl4 ,seasonable at any time4 ,,claret-,,cup4 ,illustration3 ,,claret-,,cup4 ,ingredients4--#a bottle of claret1 #a bottle of soda-water1 about lb4 of pounded ice1 #d tablespoonfuls of powdered sugar1 teaspoonful of grated nutmeg1 #a liqueur-glass of ,maraschino1 a sprig of green borage4 ,mode4--,put all the ingredients into a silver cup1 regulating the proportion of ice by the state of the weather2 if very warm1 a larger quantity would be necessary4 ,hand the cup round with a clean napkin passed through one of the handles1 that the edge of the cup may be wiped after each guest has partaken of the contents thereof4 ,seasonable in summer4 ,,cock-,a-,,leekie4 ,ingredients4--,a capon or large fowl 7sometimes an old cock1 from which the recipe takes its name1 is used71 which should be trussed as for boiling1 #b or #c bunches of fine leeks1 #e quarts of stock 7see ,,stock71 pepper and salt to taste4 ,mode4--,well wash the leeks 7and1 if old1 scald them in boiling water for a few minutes71 taking off the roots and part of the heads1 and cut them into lengths of about an inch4 ,put the fowl into the stock1 with1 at first1 one half of the leeks1 and allow it to simmer gently4 ,in half an hour add the remaining leeks1 and then it may simmer for #c or #d hours longer4 ,it should be carefully skimmed1 and can be seasoned to taste4 ,in serving1 take out the fowl and carve it neatly1 placing the pieces in a tureen1 and pouring over them the soup1 which should be very thick of leeks 7a pure of leeks1 the ,french would call it74 ,time4--#d hours4 ,average cost1 #as4 #f;d4 per quart2 or with stock1 #as4 ,sufficient for #aj persons4 ,seasonable in winter4 ,note4--,without the fowl1 the above1 which would then be merely called leek soup1 is very good1 and also economical4 ,cock-a-leekie was largely consumed at the ,burns ,centenary ,festival at the ,crystal ,palace1 ,sydenham1 in #ahei4 ,,cocoa1 to ,make4 ,ingredients4--,allow #b teaspoonfuls of the prepared cocoa to #a breakfast-cup2 boiling milk and boiling water4 ,mode4--,put the cocoa into a breakfast-cup1 pour over it sufficient cold milk to make it into a smooth paste2 then add equal quantities of boiling milk and boiling water1 and stir all well together4 ,care must be taken not to allow the milk to get burnt1 as it will entirely spoil the flavour of the preparation4 ,the above directions are usually given for making the prepared cocoa4 ,the rock cocoa1 or that bought in a solid piece1 should be scraped1 and made in the same manner1 taking care to rub down all the lumps before the boiling liquid is added4 ,sufficient4--#b teaspoonfuls of prepared cocoa for #a breakfast-cup1 or oz4 of the rock cocoa for the same quantity4 ,,cod4 ,cod should be chosen for the table when it is plump and round near the tail1 when the hollow behind the head is deep1 and when the sides are undulated as if they were ribbed4 ,the glutinous parts about the head lose their delicate flavour after the fish has been twenty-four hours out of the water4 ,the great point by which the cod should be judged is the firmness of its flesh2 and1 although the cod is not firm when it is alive1 its quality may be arrived at by pressing the finger into the flesh3 if this rises immediately1 the flesh is good2 if not1 it is stale4 ,another sign of its goodness is1 if the fish1 when it is cut1 exhibits a bronze appearance1 like the silver side of a round of beef2 when this is the case the flesh will be firm when cooked4 ,stiffness in a cod1 or in any other fish1 is a sure sign of freshness1 though not always of quality4 ,sometimes codfish1 though exhibiting signs of rough usage1 will eat much better than those with red gills1 so strongly recommended by many cookery-books4 ,this appearance is generally caused by the fish having been knocked about at sea1 in the well-boats1 in which they are conveyed from the fishing-grounds to market4 ,,cod la ,b,,chamel4 ,,cold ,,meat ,,cookery4 ,ingredients4--,any remains of cold cod1 #d tablespoonfuls of bchamel 7see ,b,,chamel ,,sauce71 #b oz4 of butter2 seasoning to taste of pepper and salt2 fried bread1 a few bread-crumbs4 ,mode4--,flake the cod carefully1 leaving out all skin and bone2 put the bchamel in a stewpan with the butter1 and stir it over the fire till the latter is melted2 add seasoning1 put in the fish1 and mix it well with the sauce4 ,make a border of fried bread round the dish1 lay in the fish1 sprinkle over with bread-crumbs1 and baste with butter4 ,brown either before the fire or with a salamander1 and garnish with toasted bread cut in fanciful shapes4 ,time4-- hour4 ,average cost1 exclusive of the fish1 #f;d4 ,,cod la ,,creme4 ,,cold ,,meat ,,cookery4 ,ingredients4--#a large slice of cod1 #a oz4 of butter1 #a chopped shalot1 a little minced parsley1 teacupful of white stock1 pint of milk or cream1 flour to thicken1 cayenne and lemon-juice to taste1 teaspoonful of powdered sugar4 ,mode4--,boil the cod1 and while hot1 break it into flakes2 put the butter1 shalot1 parsley1 and stock into a stewpan1 and let them boil for #e minutes4 ,stir in sufficient flour to thicken1 and pour to it the milk or cream4 ,simmer for #aj minutes1 add the cayenne and sugar1 and1 when liked1 a little lemon-juice4 ,put the fish in the sauce to warm gradually1 but do not let it boil4 ,serve in a dish garnished with crotons4 ,time4--,rather more than hour4 ,average cost1 with cream1 #bs4 ,sufficient for #c persons4 ,seasonable from ,november to ,march4 ,note4--,the remains of fish from the preceding day answer very well for this dish4 ,,cod l',,italienne4 ,ingredients4--#b slices of crimped cod1 #a shalot1 #a slice of ham minced very fine1 pint of white stock1 when liked1 teacupful of cream2 salt to taste2 a few drops of garlic vinegar1 a little lemon-juice1 teaspoonful of powdered sugar4 ,mode4--,chop the shalots1 mince the ham very fine1 pour on the stock1 and simmer for #ae minutes4 ,if the colour should not be good1 add cream in the above proportion1 and strain it through a fine sieve2 season it1 and put in the vinegar1 lemon-juice1 and sugar4 ,now boil the cod1 take out the middle bone1 and skin it2 put it on the dish without breaking1 and pour the sauce over it4 ,time4-- hour4 ,average cost1 #cs4 #f;d41 with fresh fish4 ,sufficient for #d persons4 ,seasonable from ,november to ,march4 ,,cod la ,,ma,,tre ,d',h,,tel4 ,,cold ,,meat ,,cookery4 ,ingredients4--#b slices of cod1 lb4 of butter1 a little chopped shalot and parsley2 pepper to taste2 teaspoonful of grated nutmeg1 or rather less when the flavour is not liked2 the juice of lemon4 ,mode4--,boil the cod1 and either leave it whole1 or1 what is still better1 flake it from the bone1 and take off the skin4 ,put it into a stewpan with the butter1 parsley1 shalot1 pepper1 and nutmeg4 ,melt the butter gradually1 and be very careful that it does not become like oil4 ,when all is well mixed and thoroughly hot1 add the lemon-juice1 and serve4 ,time4-- hour4 ,average cost1 #bs4 #f;d42 with remains of cold fish1 #e;d4 ,sufficient for #d persons4 ,seasonable from ,november to ,march4 ,note4--,cod that has been left will do for this4 ,,cod1 ,curried4 ,,cold ,,meat ,,cookery4 ,ingredients4--#b slices of large cod1 or the remains of any cold fish2 #c oz4 of butter1 #a onion sliced1 a teacupful of white stock1 thickening of butter and flour1 #a small teaspoonful of curry-powder1 pint of cream1 salt and cayenne to taste4 ,mode4--,flake the fish1 and fry it of a nice brown colour with the butter and onions2 put this in a stewpan1 add the stock and thickening1 and simmer for #aj minutes4 ,stir the curry-powder into the cream2 put it1 with the seasoning1 to the other ingredients2 give one boil1 and serve4 ,time4-- hour4 ,average cost1 with fresh fish1 #cs4 ,sufficient for #d persons4 ,seasonable from ,november to ,march4 ,,cod ,,pie4 ,ingredients4--#b slices of cod2 pepper and salt to taste2 a teaspoonful of grated nutmeg1 #a large blade of pounded mace1 #b oz4 of butter1 pint of stock1 a paste crust 7see ,,pastry74 ,for sauce1--#a tablespoonful of stock1 pint of cream or milk1 thickening of flour or butter1 lemon-peel chopped very fine to taste1 #ab oysters4 ,mode4--,lay the cod in salt for #d hours1 then wash it and place it in a dish2 season1 and add the butter and stock2 cover with the crust1 and bake for #a hour1 or rather more4 ,now make the sauce1 by mixing the ingredients named above2 give it one boil1 and pour it into the pie by a hole made at the top of the crust1 which can easily be covered by a small piece of pastry cut and baked in any fanciful shape1--such as a leaf1 or otherwise4 ,time4--#a hour4 ,average cost1 with fresh fish1 #bs4 #f;d4 ,sufficient for #f persons4 ,seasonable from ,november to ,march4 ,note4--,the remains of cold fish may be used for this pie4 ,,cod ,,pie4 7,economical47 ,,cold ,,meat ,,cookery4 ,ingredients4--,any remains of cold cod1 #ab oysters1 sufficient melted butter to moisten it2 mashed potatoes enough to fill up the dish4 ,mode4--,flake the fish from the bone1 and carefully take away all the skin4 ,lay it in a pie-dish1 pour over the melted butter and oysters 7or oyster sauce1 if there is any left71 and cover with mashed potatoes4 ,bake for an hour1 and send to table of a nice brown colour4 ,time4-- hour4 ,seasonable from ,november to ,march4 ,,cod1 ,salt1 commonly called 8,salt-fish40 ,ingredients4--,sufficient water to cover the fish4 ,mode4--,wash the fish1 and lay it all night in water1 with a pint of vinegar4 ,when thoroughly soaked1 take it out1 see that it is perfectly clean1 and put it in the fish-kettle with sufficient cold water to cover it4 ,heat it gradually1 but do not let it boil much1 or the fish will be hard4 ,skim well1 and when done1 drain the fish1 and put it on a napkin garnished with hard-boiled eggs cut in rings4 ,time4--,about #a hour4 ,average cost1 #f;d4 per lb4 ,sufficient for each person1 lb4 ,seasonable in the spring4 ,note4--,serve with egg sauce and parsnips4 ,this is an especial dish on ,ash ,wednesday4 ,,cod ,,sounds ,should be well soaked in salt and water1 and thoroughly washed before dressing them4 ,they are considered a great delicacy1 and may either be broiled1 fried1 or boiled2 if they are boiled1 mix a little milk with the water4 ,,cod ,,sounds1 en ,poule4 ,ingredients4--,for forcemeat1 #ab chopped oysters1 #c chopped anchovies1 lb4 of bread-crumbs1 #a oz4 of butter1 #b eggs1 seasoning of salt1 pepper1 nutmeg1 and mace to taste2 #d cod sounds4 ,mode4--,make the forcemeat by mixing the ingredients well together4 ,wash the sounds1 and boil them in milk and water for an hour2 take them out1 and let them cool4 ,cover each with a layer of forcemeat1 roll them up in a nice form1 and skewer them4 ,rub over with lard1 dredge with flour1 and cook them gently before the fire in a ,dutch oven4 ,time4--#a hour4 ,average cost1 #f;d4 per lb4 ,,cod',s ,,head ,,shoulders4 ,ingredients4--,sufficient water to cover the fish2 #e oz4 of salt to each gallon of water4 ,mode4--,cleanse the fish thoroughly1 and rub a little salt over the thick part and inside of the fish #a or #b hours before dressing it1 as this very much improves the flavour4 ,lay it in the fish-kettle1 with sufficient cold water to cover it4 ,be very particular not to pour the water on the fish1 as it is liable to break it1 and only keep it just simmering4 ,if the water should boil away1 add a little by pouring it in at the side of the kettle1 and not on the fish4 ,add salt in the above proportion1 and bring it gradually to a boil4 ,skim very carefully1 draw it to the side of the fire1 and let it gently simmer till done4 ,take it out and drain it2 serve on a hot napkin1 and garnish with cut lemon and horseradish4 ,time4--,according to size1 an hour1 more or less4 ,average cost1 from #cs4 to #fs4 ,sufficient for #f or #h persons4 ,seasonable from ,november to ,march4 ,note4--,oyster sauce and plain melted butter should be served with this4 ,,cod',s ,,head ,,shoulders1 to ,carve4 ,first run the knife along the centre of the side of the fish1 namely1 from d to b1 down to the bone2 then carve it in unbroken slices downwards from d to e1 or upwards from d to c1 as shown in the engraving4 ,the carver should ask the guests if they would like a portion of the roe and liver4 ,illustration ,note4--,of this fish1 the parts about the backbone and shoulders are the firmest and most esteemed by connoisseurs4 ,the sound1 which lines the fish beneath the backbone1 is considered a delicacy1 as are also the gelatinous parts about the head and neck4 ,,coffee1 ,essence of4 ,ingredients4--,to every lb4 of ground coffee allow #a small teaspoonful of powdered chicory1 #c small teacupfuls1 or #a pint1 of water4 ,mode4--,let the coffee be freshly ground1 and1 if possible1 freshly roasted2 put it into a percolater1 or filter1 with the chicory1 and pour slowly over it the above proportion of boiling water4 ,when it has all filtered through1 warm the coffee sufficiently to bring it to the simmering-point1 but do not allow it to boil2 then filter it a second time1 put it into a clean and dry bottle1 cork it well1 and it will remain good for several days4 ,two tablespoonfuls of this essence are quite sufficient for a breakfast-cupful of hot milk4 ,this essence will be found particularly useful to those persons who have to rise extremely early2 and having only the milk to make boiling1 is very easily and quickly prepared4 ,when the essence is bottled1 pour another #c teacupfuls of boiling water slowly on the grounds1 which1 when filtered through1 will be a very weak coffee4 ,the next time there is essence to be prepared1 make this weak coffee boiling1 and pour it on the ground coffee instead of plain water3 by this means a better coffee will be obtained4 ,never throw away the grounds without having made use of them in this manner2 and always cork the bottle well that contains this preparation1 until the day that it is wanted for making the fresh essence4 ,time4--,to be filtered once1 then brought to the boiling-point1 and filtered again4 ,average cost1 with coffee at #as4 #h;d4 per lb41 #f;d4 ,sufficient4--,allow #b tablespoonfuls for a breakfast-cupful of hot milk4 ,,coffee1 ,nutritious4 ,ingredients4-- oz4 of ground coffee1 #a pint of milk4 ,mode4--,let the coffee be freshly ground2 put it into a saucepan with the milk1 which should be made nearly boiling before the coffee is put in1 and boil together for #c minutes2 clear it by pouring some of it into a cup1 and then back again1 and leave it on the hob for a few minutes to settle thoroughly4 ,this coffee may be made still more nutritious by the addition of an egg well beaten1 and put into the coffee-cup4 ,time4--#e minutes to boil1 #e minutes to settle4 ,sufficient to make #a large breakfast-cupful of coffee4 ,,coffee1 ,simple ,method of ,making4 ,ingredients4--,allow oz41 or #a tablespoonful1 of coffee to each person2 to every oz4 allow pint of water4 ,mode4--,have a small iron ring made to fit the top of the coffee-pot inside1 and to this ring sew a small muslin bag 7the muslin for the purpose must not be too thin74 ,fit the bag into the pot1 warm the pot with some boiling water2 throw this away1 and put the ground coffee into the bag2 pour over as much boiling water as is required1 close the lid1 and1 when all the water has filtered through1 remove the bag1 and send the coffee to table4 ,making it in this manner prevents the necessity of pouring the coffee from one vessel to another1 which cools and spoils it4 ,the water should be poured on the coffee gradually1 so that the infusion may be stronger2 and the bag must be well made1 that none of the grounds may escape through the seams1 and so make the coffee thick and muddy4 ,sufficient4--,allow #a tablespoonful1 or oz41 to each person4 ,,coffee1 to ,make4 ,illustration3 ,,loysel',s ,,hydrostatic ,,urn4 ,ingredients4--,allow oz41 or #a tablespoonful1 of ground coffee to each person2 to every oz4 of coffee allow #a_/c pint of water4 ,mode4--,to make coffee good1 it should never be boiled1 but the boiling water merely poured on it1 the same as for tea4 ,the coffee should always be purchased in the berry1--if possible1 freshly roasted2 and it should never be ground long before it is wanted for use4 ,there are very many new kinds of coffee-pots1 but the method of making the coffee is nearly always the same1 namely1 pouring the boiling water on the powder1 and allowing it to filter through4 ,our illustration shows one of ,loysel's ,hydrostatic ,urns1 which are admirably adapted for making good and clear coffee1 which should be made in the following manner3--,warm the urn with boiling water1 remove the lid and movable filter1 and place the ground coffee at the bottom of the urn4 ,put the movable filter over this1 and screw the lid1 inverted1 tightly on the end of the centre pipe4 ,pour into the inverted lid the above proportion of boiling water1 and when all the water so poured has disappeared from the funnel1 and made its way down the centre pipe and up again through the ground coffee by hydrostatic pressure1 unscrew the lid and cover the urn4 ,pour back direct into the urn1 not through the funnel1 one1 two1 or three cups1 according to the size of the percolater1 in order to make the infusion of uniform strength2 the contents will then be ready for use1 and should run from the tap strong1 hot1 and clear4 ,the coffee made in these urns generally turns out very good1 and there is but one objection to them1--the coffee runs rather slowly from the tap2 this is of no consequence where there is a small party1 but tedious where there are many persons to provide for4 ,a remedy for this objection may be suggested1 namely1 to make the coffee very strong1 so that not more than #a_/c cup would be required1 as the rest would be filled up with milk4 ,making coffee in filters or percolaters does away with the necessity of using isinglass1 white of egg1 and various other preparations1 to clear it4 ,coffee should always be served very hot1 and1 if possible1 in the same vessel in which it is made1 as pouring it from one pot to another cools1 and consequently spoils it4 ,many persons may think that the proportion of water we have given for each oz4 of coffee is rather small2 it is so1 and the coffee produced from it will be very strong2 #a_/c of a cup will be found quite sufficient1 which should be filled with nice hot milk1 or milk and cream mixed4 ,this is the caf au lait for which our neighbours over the ,channel are so justly celebrated4 ,should the ordinary method of making coffee be preferred1 use double the quantity of water1 and1 in pouring it into the cups1 put in more coffee and less milk4 ,sufficient4--,for very good coffee1 allow oz41 or #a tablespoonful1 to each person4 ,,coffee1 to ,roast4 7,a ,french ,recipe47 ,it being an acknowledged fact that ,french coffee is decidedly superior to that made in ,england1 and as the roasting of the berry is of great importance to the flavour of the preparation1 it will be useful and interesting to know how they manage these things in ,france4 ,in ,paris1 there are two houses justly celebrated for the flavour of their coffee1--,la ,maison ,corcellet and ,la ,maison ,royer de ,chartres2 and to obtain this flavour before roasting1 they add to every #c lbs4 of coffee a piece of butter the size of a nut1 and a dessertspoonful of powdered sugar3 it is then roasted in the usual manner4 ,the addition of the butter and sugar develops the flavour and aroma of the berry2 but it must be borne in mind1 that the quality of the butter must be of the very best description4 ,,collops1 ,scotch4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast veal1 a little butter1 flour1 pint of water1 #a onion1 #a blade of pounded mace1 #a tablespoonful of lemon-juice1 #a-b teaspoonful of finely-minced lemon-peel1 #b tablespoonfuls of sherry1 #a tablespoonful of mushroom ketchup4 ,mode4--,cut the veal the same thickness as for cutlets1 rather larger than a crown piece2 flour the meat well1 and fry a light brown in butter2 dredge again with flour1 and add pint of water1 pouring it in by degrees2 set it on the fire1 and when it boils1 add the onion and mace1 and let it simmer very gently about hour2 flavour the gravy with lemon-juice1 peel1 wine1 and ketchup1 in the above proportion2 give one boil1 and serve4 ,time4-- hour4 ,seasonable from ,march to ,october4 ,,collops1 ,scotch1 ,white4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast veal1 teaspoonful of grated nutmeg1 #b blades of pounded mace1 cayenne and salt to taste1 a little butter1 #a dessertspoonful of flour1 pint of water1 #a teaspoonful of anchovy sauce1 #a tablespoonful of lemon-juice1 teaspoonful of lemon-peel1 #a tablespoonful of mushroom ketchup1 #c tablespoonfuls of cream1 #a tablespoonful of sherry4 ,mode4--,cut the veal into thin slices about #c inches in width2 hack them with a knife1 and grate on them the nutmeg1 mace1 cayenne1 and salt1 and fry them in a little butter4 ,dish them1 and make a gravy in the pan by putting in the remaining ingredients4 ,give one boil1 and pour it over the collops2 garnish with lemon and slices of toasted bacon1 rolled4 ,forcemeat balls may be added to this dish4 ,if cream is not at hand1 substitute the yolk of an egg beaten up well with a little milk4 ,time4--,about #e or #g minutes4 ,seasonable from ,may to ,october4 ,,comp,,te4 ,a confiture made at the moment of need1 and with much less sugar than would be ordinarily put to preserves4 ,they are very wholesome things1 suitable to most stomachs which cannot accommodate themselves to raw fruit or a large portion of sugar3 they are the happy medium1 and far better than ordinary stewed fruit4 ,for ,fruit ,comptes refer to the recipes relating to the various ,fruits4 ,,confectionary4 ,in speaking of confectionary1 it should be remarked that many preparations come under that head2 for the various fruits1 flowers1 herbs1 roots1 and juices1 which1 when boiled with sugar1 were formerly employed in pharmacy as well as for sweetmeats1 were called confections1 from the ,latin word conficere1 #8to make up2' but the term confectionary embraces a very large class indeed of sweet food1 many kinds of which should not be attempted in the ordinary cuisine4 ,the thousand and one ornamental dishes that adorn the tables of the wealthy should be purchased from the confectioner3 they cannot profitably be made at home4 ,apart from these1 cakes1 biscuits1 and tarts1 c41 the class of sweetmeats called confections may be thus classified3--#a4 ,liquid confects1 or fruits either whole or in pieces1 preserved by being immersed in a fluid transparent syrup2 as the liquid confects of apricots1 green citrons1 and many foreign fruits4 #b4 ,dry confects are those which1 after having been boiled in the syrup1 are taken out and put to dry in an oven1 as citron and orange-peel1 c4 #c4 ,marmalade1 jams1 and pastes1 a kind of soft compounds made of the pulp of fruits or other vegetable substances1 beat up with sugar or honey2 such as oranges1 apricots1 pears1 c4 #d4 ,jellies are the juices of fruits boiled with sugar to a pretty thick consistency1 so as1 upon cooling1 to form a trembling jelly2 as currant1 gooseberry1 apple jelly1 c4 #e4 ,conserves are a kind of dry confects1 made by beating up flowers1 fruits1 c41 with sugar1 not dissolved4 #f4 ,candies are fruits candied over with sugar after having been boiled in the syrup4 ,,cow-,,heel1 ,fried4 ,ingredients4--,ox-feet1 the yolk of #a egg1 bread-crumbs1 parsley1 salt and cayenne to taste1 boiling butter4 ,mode4--,wash1 scald1 and thoroughly clean the feet1 and cut them into pieces about #b inches long2 have ready some fine bread-crumbs mixed with a little minced parsley1 cayenne1 and salt2 dip the pieces of heel into the yolk of egg1 sprinkle them with the bread-crumbs1 and fry them until of a nice brown in boiling butter4 ,time4-- hour4 ,average cost1 #f;d4 each4 ,seasonable at any time4 ,note4--,ox-feet maybe dressed in various ways1 stewed in gravy or plainly boiled and served with melted butter4 ,when plainly boiled1 the liquor will answer for making sweet or relishing jellies1 and also to give richness to soups or gravies4 ,,cow-,,heel ,,stock1 for ,jellies 7,more ,economical than ,calf's-,feet74 ,ingredients4--#b cow-heels1 #c quarts of water4 ,mode4--,procure #b heels that have only been scalded1 and not boiled2 split them in two1 and remove the fat between the claws2 wash them well in warm water1 and put them into a saucepan with the above proportion of cold water2 bring it gradually to boil1 remove all the scum as it rises1 and simmer the heels gently from #g to #h hours1 or until the liquor is reduced one-half2 then strain it into a basin1 measuring the quantity1 and put it in a cool place4 ,clarify it in the same manner as calf's-feet stock1 using1 with the other ingredients1 about oz4 of isinglass to each quart4 ,this stock should be made the day before it is required for use4 ,two dozen shank-bones of mutton1 boiled for #f or #g hours1 yield a quart of strong firm stock4 ,they should be put on in #b quarts of water1 which should be reduced one-half4 ,make this also the day before it is required4 ,time4--#g to #h hours to boil the cow-heels1 #f to #g hours to boil the shank-bones4 ,average cost1 from #d;d4 to #f;d4 each4 ,sufficient4--#b cow-heels should make #c pints of stock4 ,seasonable at any time4 ,,cowslip ,,wine4 ,ingredients4--,to every gallon of water allow #c lbs4 of lump sugar1 the rind of #b lemons1 the juice of #a1 the rind and juice of #a ,seville orange1 #a gallon of cowslip pips4 ,to every #d gallons of wine allow #a bottle of brandy4 ,mode4--,boil the sugar and water together for hour1 carefully removing all the scum as it rises4 ,pour this boiling liquor on the orange and lemon-rinds and the juice1 which should be strained2 when milk-warm1 add the cowslip pips or flowers1 picked from the stalks and seeds2 and to #i gallons of wine #c tablespoonfuls of good fresh brewers' yeast4 ,let it ferment #c or #d days1 then put all together in a cask with the brandy1 and let it remain for #b months1 when bottle it off for use4 ,time4--,to be boiled hour2 to ferment #c or #d days2 to remain in the cask #b months4 ,average cost1 exclusive of the cowslips1 which may be picked in the fields1 #bs4 #i;d4 per gallon4 ,seasonable4 ,make this in ,april or ,may4 ,,crab1 to ,choose4 ,the middle-sized crab is the best2 and the crab1 like the lobster1 should be judged by its weight2 for if light1 it is watery4 ,,crab1 to ,dress4 ,ingredients4--#a crab1 #b tablespoonfuls of vinegar1 #a ditto of oil2 salt1 white pepper1 and cayenne1 to taste4 ,mode4--,empty the shells1 and thoroughly mix the meat with the above ingredients1 and put it in the large shell4 ,garnish with slices of cut lemon and parsley4 ,the quantity of oil may be increased when it is much liked4 ,average cost1 from #aj;d4 to #bs4 ,seasonable all the year2 but not so good in ,may1 ,june1 and ,july4 ,sufficient for #c persons4 ,,crab1 ,hot4 ,ingredients4--#a crab1 nutmeg1 salt and pepper to taste1 #c oz4 of butter1 lb4 of bread-crumbs1 #c tablespoonfuls of vinegar4 ,mode4--,after having boiled the crab1 pick the meat out from the shells1 and mix with it the nutmeg and seasoning4 ,cut up the butter in small pieces1 and add the bread-crumbs and vinegar4 ,mix altogether1 put the whole in the large shell1 and brown before the fire or with a salamander4 ,time4--#a hour4 ,average cost1 from #aj;d4 to #bs4 ,sufficient for #c persons1 ,seasonable all the year2 but not so good in ,may1 ,june1 and ,july4 ,,crab ,,sauce1 for ,fish 7equal to ,lobster ,sauce74 ,ingredients4--#a crab2 salt1 pounded mace1 and cayenne to taste2 pint of melted butter made with milk4 ,mode4--,choose a nice fresh crab1 pick all the meat away from the shell1 and cut it into small square pieces4 ,make pint of melted butter1 put in the fish and seasoning2 let it gradually warm through1 and simmer for #b minutes3 it should not boil4 ,average cost1 #as4 #b;d4 ,,crayfish4 ,crayfish should be thrown into boiling water1 to which has been added a good seasoning of salt and a little vinegar4 ,when done1 which will be in hour1 take them out and drain them4 ,let them cool1 arrange them on a napkin1 and garnish with plenty of double parsley4 ,note4--,this fish is frequently used for garnishing boiled turkey1 boiled fowl1 calf's head1 turbot1 and all kinds of boiled fish4 ,,crayfish1 ,potted4 ,ingredients4--#ajj crayfish2 pounded mace1 pepper1 and salt to taste2 #b oz4 butter4 ,mode4--,boil the fish in salt and water1 pick out all the meat1 and pound it in a mortar to a paste4 ,whilst pounding1 add the butter gradually1 and mix in the spice and seasoning4 ,put it in small pots1 and pour over it clarified butter1 carefully excluding the air4 ,time4--#ae minutes to boil the crayfish4 ,average cost1 #bs4 #i;d4 ,seasonable all the year4 ,,crayfish ,,soup4 ,ingredients4--#ej crayfish1 lb4 of butter1 #f anchovies1 the crumb of #a ,french roll1 a little lobster-spawn1 seasoning to taste1 #b quarts of medium stock1 or fish stock4 ,mode4--,shell the crayfish1 and put the fish between two plates until they are wanted2 pound the shells in a mortar with the butter and anchovies2 when well beaten1 add a pint of stock1 and simmer for of an hour4 ,strain it through a hair sieve1 put the remainder of the stock to it1 with the crumb of the roll2 give it one boil1 and rub it through a tammy1 with the lobster-spawn4 ,put in the fish1 but do not let the soup boil after it has been rubbed through the tammy4 ,if necessary1 add seasoning4 ,time4--#a hour4 ,average cost1 #bs4 #c;d4 or #as4 #i;d4 per quart4 ,sufficient for #h persons4 ,seasonable from ,january to ,july4 ,,cream la ,,valois4 ,ingredients4--#d sponge-cakes1 jam1 pint of cream1 sugar to taste1 the juice of lemon1 glass of sherry1 #a oz4 of isinglass4 ,mode4--,cut the sponge-cakes into thin slices1 place two together with preserve between them1 and pour over them a small quantity of sherry mixed with a little brandy4 ,sweeten and flavour the cream with the lemon-juice and sherry2 add the isinglass1 which should be dissolved in a little water1 and beat up the cream well4 ,place a little in an oiled mould2 arrange the pieces of cake in the cream1 then fill the mould with the remainder1 let it cool1 and turn it out on a dish4 ,by oiling the mould the cream will have a much smoother appearance1 and will turn out more easily than when merely dipped in cold water4 ,average cost1 #cs4 #f;d4 ,sufficient to fill a #a pint mould4 ,seasonable at any time4 ,,cream ,,cheese4 ,cream cheese should be served on a d'oyley1 and garnished either with water-cresses or parsley2 of the former1 a plentiful supply should be given1 as they add greatly to the appearance of the dish1 besides improving the flavour of the cheese4 ,,cream1 ,devonshire4 ,the milk should stand #bd hours in the winter1 half that time when the weather is very warm4 ,the milkpan is then set on a stove1 and should there remain until the milk is quite hot2 but it must not boil1 or there will be a thick skin on the surface4 ,when it is sufficiently done the undulations on the surface look thick1 and small rings appear4 ,the time required for scalding cream depends on the size of the pan and the heat of the fire1 but the slower it is done the better4 ,the pan should be placed in the dairy when the cream is sufficiently scalded1 and skimmed the following day4 ,this cream is so much esteemed that it is sent to the ,london markets in small square tins1 and is exceedingly delicious eaten with fresh fruit4 ,in ,devonshire1 butter is made from this cream1 and is usually very firm4 ,,cream1 ,italian4 ,ingredients4-- pint of milk1 pint of cream1 sugar to taste1 #a oz4 of isinglass1 #a lemon1 the yolks of #d eggs4 ,mode4--,put the cream and milk into a saucepan1 with sugar to sweeten1 and the lemon-rind4 ,boil until the milk is well flavoured1 then strain it into a basin and add the beaten yolks of eggs4 ,put this mixture into a jug1 place the jug in a saucepan of boiling water over the fire1 and stir the contents until they thicken1 but do not allow them to boil4 ,take the cream off the fire1 stir in the lemon-juice and isinglass1 which should be melted1 and whip well2 fill a mould1 place it in ice if at hand1 and1 when set1 turn it out on a dish1 and garnish as taste may dictate4 ,the mixture may be whipped and drained1 and then put into small glasses1 when this mode of serving is preferred4 ,time4--,from #e to #h minutes to stir the mixture in the jug4 ,average cost1 with the best isinglass1 #bs4 #f;d4 ,sufficient to fill #a pint mould4 ,seasonable at any time4 ,,cream ,,sauce1 for ,fish or ,white ,dishes4 ,ingredients4--#a_/c pint of cream1 #b oz4 of butter1 #a teaspoonful of flour1 salt and cayenne to taste2 when liked1 a small quantity of pounded mace or lemon-juice4 ,mode4--,put the butter in a very clean saucepan1 dredge in the flour1 and keep shaking round till the butter is melted4 ,add the seasoning and cream1 and stir the whole till it boils2 let it just simmer for #e minutes1 when add either pounded mace or lemon-juice to taste to give it a flavour4 ,time4--#e minutes to simmer4 ,average cost for this quantity1 #g;d4 ,note4--,this sauce may be flavoured with very finely-shredded shalot4 ,,cream1 ,stone1 of tous les ,mois4 ,ingredients4-- lb4 of preserve1 #a pint of milk1 #b oz4 of lump sugar1 #a heaped tablespoonful of tous les mois1 #c drops of essence of cloves1 #c drops of almond-flavouring4 ,mode4--,place the preserve at the bottom of a glass dish2 put the milk into a lined saucepan1 with the sugar1 and make it boil4 ,mix to a smooth batter the tous les mois with a very little cold milk2 stir it briskly into the boiling milk1 add the flavouring1 and simmer for #b minutes4 ,when rather cool1 but before turning solid1 pour the cream over the jam1 and ornament it with strips of red-currant jelly or preserved fruit4 ,time4--#b minutes4 ,average cost1 #aj;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,cream1 ,swiss4 ,ingredients4-- lb4 of macaroons or #f small sponge-cakes1 sherry1 #a pint of cream1 #e oz4 of lump sugar1 #b large tablespoonfuls of arrowroot1 the rind of #a lemon1 the juice of lemon1 #c tablespoonfuls of milk4 ,mode4--,lay the macaroons or sponge-cakes in a glass dish1 and pour over them as much sherry as will cover them1 or sufficient to soak them well4 ,put the cream into a lined saucepan1 with the sugar and lemon-rind1 and let it remain by the side of the fire until the cream is well flavoured1 when take out the lemon-rind4 ,mix the arrowroot smoothly with the cold milk2 add this to the cream1 and let it boil gently for about #c minutes1 keeping it well stirred4 ,take it off the fire1 stir till nearly cold1 when add the lemon-juice1 and pour the whole over the cakes4 ,garnish the cream with strips of angelica1 or candied citron cut thin1 or bright-coloured jelly or preserve4 ,this cream is exceedingly delicious1 flavoured with vanilla instead of lemon3 when this flavouring is used the sherry may be omitted1 and the mixture poured over the dry cakes4 ,time4--,about hour to infuse the lemon-rind2 #e minutes to boil the cream4 ,average cost1 with cream at #as4 per pint1 #cs4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,cream1 ,vanilla4 ,ingredients4--#a pint of milk1 the yolks of #h eggs1 #f oz4 of sugar1 #a oz4 of isinglass1 flavouring to taste of essence of vanilla4 ,mode4--,put the milk and sugar into a saucepan1 and let it get hot over a slow fire2 beat up the yolks of the eggs1 to which add gradually the sweetened milk2 flavour the whole with essence of vanilla1 put the mixture into a jug1 and place this jug in a saucepan of boiling water4 ,stir the contents with a wooden spoon one way until the mixture thickens1 but do not allow it to boil1 or it will be full of lumps4 ,take it off the fire2 stir in the isinglass1 which should be previously dissolved in about pint of water1 and boiled for #b or #c minutes2 pour the cream into an oiled mould1 put it in a cool place to set1 and turn it out carefully on a dish4 ,instead of using the essence of vanilla1 a pod may be boiled in the milk until the flavour is well extracted4 ,a pod1 or a pod and a half1 will be found sufficient for the above proportion of ingredients4 ,time4--,about #aj minutes to stir the mixture4 ,average cost1 with the best isinglass1 #bs4 #f;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,illustration3 ,,vanilla-,,cream ,,mould4 ,,cream1 ,whipped1 for putting on ,trifles1 serving in ,glasses1 c4 ,ingredients4--,to every pint of cream allow #c oz4 of pounded sugar1 #a glass of sherry or any kind of sweet white wine1 the rind of lemon1 the white of #a egg4 ,mode4--,rub the sugar on the lemon-rind1 and pound it in a mortar until quite fine1 and beat up the white of the egg until quite stiff2 put the cream into a large bowl1 with the sugar1 wine1 and beaten egg1 and whip it to a froth2 as fast as the froth rises take it off with a skimmer1 and put it on a sieve to drain in a cool place4 ,this should be made the day before it is wanted1 as the whip is then so much firmer4 ,the cream should be whipped in a cool place1 and in summer over ice1 if it is obtainable4 ,a plain whipped cream may be served on a glass dish1 and garnished with strips of angelica1 or pastry-leaves1 or pieces of bright-coloured jelly3 it makes a very pretty addition to the supper-table4 ,time4--,about #a hour to whip the cream4 ,average cost1 with cream at #as4 per pint1 #as4 #i;d4 ,sufficient for #a dish or #a trifle4 ,seasonable at any time4 ,illustration3 ,,pastry-,,leaf4 ,,crumpets4 ,these are made in the same manner as muffins1 only1 in making the mixture1 let it be more like batter than dough4 ,let it rise for about hour2 pour it into iron rings1 which should be ready on a hot-plate2 bake them1 and when one side appears done1 turn them quickly on the other4 ,to toast them1 have ready a very bright clear fire2 put the crumpet on a toasting-fork1 and hold it before the fire1 not too close1 until it is nicely brown on one side1 but do not allow it to blacken2 turn it1 and brown the other side2 then spread it with good butter1 cut it in half1 and1 when all are done1 pile them on a hot dish1 and send them quickly to table4 ,muffins and crumpets should always be served on separate dishes1 and both toasted and served as expeditiously as possible4 ,time4--,from #aj to #ae minutes to bake them4 ,sufficient4--,allow #b crumpets to each person4 ,,crust1 ,butter1 for ,boiled ,puddings4 ,ingredients4--,to every lb4 of flour allow #f oz4 of butter1 pint of water4 ,mode4--,with a knife1 work the flour to a smooth paste with pint of water2 roll the crust out rather thin2 place the butter over it in small pieces1 dredge lightly over it some flour1 and fold the paste over2 repeat the rolling once more1 and the crust will be ready for use4 ,it may be enriched by adding another #b oz4 of butter2 but1 for ordinary purposes1 the above quantity will be found quite sufficient4 ,average cost1 #f;d4 per lb4 ,,crust1 ,common1 for ,raised ,pies4 ,ingredients4--,to every lb4 of flour allow pint of water1 #a oz4 of butter1 #a oz4 of lard1 saltspoonful of salt4 ,mode4--,put into a saucepan the water2 when it boils1 add the butter and lard1 and when these are melted1 make a hole in the middle of the flour2 pour in the water gradually1 beat it well with a wooden spoon1 and be particular in not making the paste too soft4 ,when it is well mixed1 knead it with the hands until quite stiff1 dredging a little flour over the paste and board to prevent them from sticking4 ,when it is well kneaded1 place it before the fire1 with a cloth covered over it1 for a few minutes2 it will then be more easily worked into shape4 ,this paste does not taste so nicely as a richer one1 but it is worked with greater facility1 and answers just as well for raised pies1 for the crust is seldom eaten4 ,average cost1 #e;d4 per lb4 ,,crust1 ,dripping1 for ,kitchen ,puddings1 ,pies1 c4 ,ingredients4--,to every lb4 of flour allow #f oz4 of clarified beef dripping1 pint of water4 ,mode4--,after having clarified the dripping1 weigh it1 and to every lb4 of flour allow the above proportion of dripping4 ,with a knife1 work the flour into a smooth paste with the water1 rolling it out three times1 each time placing on the crust #b oz4 of the dripping broken into small pieces4 ,if this paste is lightly made1 if good dripping is used1 and not too much of it1 it will be found good2 and by the addition of two tablespoonfuls of fine moist sugar1 it may be converted into a common short crust for fruit pies4 ,average cost1 #d;d4 per lb4 ,,crust1 ,lard or ,flead4 ,ingredients4--,to every lb4 of flour allow lb4 of lard or flead1 pint of water1 saltspoonful of salt4 ,mode4--,clear the flead from skin1 and slice it into thin flakes2 rub it into the flour1 add the salt1 and work the whole into a smooth paste1 with the above proportion of water2 fold the paste over two or three times1 beat it well with the rolling-pin1 roll it out1 and it will be ready for use4 ,the crust made from this will be found extremely light1 and may be made into cakes or tarts2 it may also be very much enriched by adding more flead to the same proportion of flour4 ,average cost1 #h;d4 per lb4 ,,crust1 ,suet1 for ,pies or ,puddings4 ,ingredients4--,to every lb4 of flour allow #e or #f oz4 of beef suet1 pint of water4 ,mode4--,free the suet from skin and shreds1 chop it extremely fine1 and rub it well into the flour2 work the whole to a smooth paste with the above proportion of water2 roll it out1 and it is ready for use4 ,this crust is quite rich enough for ordinary purposes1 but when a better one is desired1 use from to lb4 of suet to every lb4 of flour4 ,some cooks1 for rich crusts1 pound the suet in a mortar1 with a small quantity of butter4 ,it should then be laid on the paste in small pieces1 the same as for puff-crust1 and will be found exceedingly nice for hot tarts4 #e oz4 of suet to every lb4 of flour will make a very good crust2 and even lb1 will answer very well for children1 or where the crust is wanted very plain4 ,average cost1 #e;d4 per lb4 ,,crust1 ,common ,short4 ,ingredients4--,to every lb4 of flour allow #b oz4 of sifted sugar1 #c oz4 of butter1 about pint of boiling milk4 ,mode4--,crumble the butter into the flour as finely as possible1 add the sugar1 and work the whole up to a smooth paste with the boiling milk4 ,roll it out thin1 and bake in a moderate oven4 ,average cost1 #f;d4 per lb4 ,,crust1 ,very good ,short for ,fruit ,tarts4 ,ingredients4--,to every lb4 of flour allow or lb4 of butter1 #a tablespoonful of sifted sugar1 #a_/c pint of water4 ,mode4--,rub the butter into the flour1 after having ascertained that the latter is perfectly dry2 add the sugar1 and mix the whole into a stiff paste with about #a_/c pint of water4 ,roll it out two or three times1 folding the paste over each time1 and it will be ready for use4 ,average cost1 #as4 #a;d4 per lb4 ,,crust1 ,another good ,short4 ,ingredients4--,to every lb4 of flour allow #h oz4 of butter1 the yolks of #b eggs1 #b oz4 of sifted sugar1 about pint of milk4 ,mode4--,rub the butter into the flour1 add the sugar1 and mix the whole as lightly as possible to a smooth paste1 with the yolks of the eggs well beaten1 and the milk4 ,the proportion of the latter ingredient must be judged of by the size of the eggs2 if these are large so much will not be required1 and more if the eggs are smaller4 ,average cost1 #as4 per lb4 ,,cucumber ,,sauce4 ,ingredients4--#c or #d cucumbers1 #b oz4 of butter1 #f tablespoonfuls of brown gravy4 ,mode4--,peel the cucumbers1 quarter them1 and take out the seeds2 cut them into small pieces1 put them in a cloth1 and rub them well to take out the water that hangs about them4 ,put the butter in a saucepan1 add the cucumbers1 and shake them over a sharp fire until they are of a good colour2 then pour over them the gravy1 mixed with the cucumbers1 and simmer gently for #aj minutes1 when it will be ready to serve4 ,time4--,altogether1 hour4 ,,cucumber ,,sauce1 ,white4 ,ingredients4--#c or #d cucumbers1 pint of white stock1 cayenne and salt to taste1 the yolks of #c eggs4 ,mode4--,cut the cucumbers into small pieces1 after peeling them and taking out the seeds4 ,put them in the stewpan with the white stock and seasoning2 simmer gently till the cucumbers are tender1 which will be in about hour4 ,then add the yolks of the eggs1 well beaten2 stir them to the sauce1 but do not allow it to boil1 and serve very hot4 ,time4--,altogether1 hour4 ,,cucumber ,,soup 7,french ,recipe74 ,ingredients4--#a large cucumber1 a piece of butter the size of a walnut1 a little chervil and sorrel cut in large pieces1 salt and pepper to taste1 the yolks of #b eggs1 #a gill of cream1 #a quart of medium stock4 ,mode4--,pare the cucumber1 quarter it1 and take out the seeds2 cut it in thin slices1 put these on a plate with a little salt1 to draw the water from them2 drain1 and put them in your stewpan with the butter4 ,when they are warmed through1 without being browned1 pour the stock on them4 ,add the sorrel1 chervil1 and seasoning1 and boil for #dj minutes4 ,mix the well-beaten yolks of the eggs with the cream1 which add at the moment of serving4 ,time4--#a hour4 ,average cost1 #as4 #b;d4 per quart4 ,sufficient for #d persons4 ,seasonable from ,june to ,september4 ,,cucumber ,,vinegar 7a very nice addition to ,salads74 ,ingredients4--#aj large cucumbers1 or #ab smaller ones1 #a quart of vinegar1 #b onions1 #b shalots1 #a tablespoonful of salt1 #b tablespoonfuls of pepper1 teaspoonful of cayenne4 ,mode4--,pare and slice the cucumbers1 put them in a stone jar or wide-mouthed bottle with the vinegar2 slice the onions and shalots1 and add them1 with all the other ingredients1 to the cucumbers4 ,let it stand #d or #e days1 boil it all up1 and1 when cold1 strain the liquor through a piece of muslin1 and store it away in small bottles well sealed4 ,this vinegar is a very nice addition to gravies1 hashes1 c41 as well as a great improvement to salads1 or to eat with cold meat4 ,,cucumbers1 to ,dress4 ,ingredients4--#c tablespoonfuls of salad-oil1 #d tablespoonfuls of vinegar1 salt and pepper to taste4 ,mode4--,pare the cucumber1 cut it equally into very thin slices1 and commence cutting from the thick end2 if commenced at the stalk1 the cucumber will most likely have an exceedingly bitter taste1 far from agreeable4 ,for the purpose of slicing cucumbers evenly and very thin1 we recommend the slice in preference to an ordinary knife4 ,put the slices into a dish1 sprinkle over salt and pepper1 and pour over oil and vinegar in the above proportion2 turn the cucumber about1 and it is ready to serve4 ,this is a favourite accompaniment to boiled salmon1 is a nice addition to all descriptions of salads1 and makes a pretty garnish to lobster salad4 ,average cost1 when scarce1 #as4 to #bs4 #f;d42 when cheapest1 may be had for #a;d4 each4 ,seasonable4--,forced from the beginning of ,march to the end of ,june2 in full season in ,july1 ,august1 and ,september4 ,illustration3 ,,cucumber-,,slices4 ,illustration3 ,,sliced ,,cucumbers4 ,,cucumbers1 ,fried4 ,ingredients4--#b or #c cucumbers1 pepper and salt to taste1 flour1 oil or butter4 ,mode4--,pare the cucumbers1 and cut them into slices of an equal thickness1 commencing to slice from the thick and not the stalk end of the cucumber4 ,wipe the slices dry with a cloth1 dredge them with flour1 and put them into a pan of boiling oil or butter2 keep turning them about until brown2 lift them out of the pan1 let them drain1 and serve1 piled lightly in a dish4 ,these will be found a great improvement to rump-steak3 they should be placed on a dish with the steak on the top4 ,time4--#e minutes4 ,average cost1 when cheapest1 #a;d4 each4 ,sufficient for #d or #e persons4 ,seasonable4--,forced from the beginning of ,march to the end of ,june2 in full season in ,july and ,august4 ,,cucumbers la ,poulette4 ,ingredients4--#b or #c cucumbers1 salt and vinegar1 #b oz4 of butter1 flour1 pint of broth1 #a teaspoonful of minced parsley1 a lump of sugar1 the yolks of #b eggs1 salt and pepper to taste4 ,mode4--,pare and cut the cucumbers into slices of an equal thickness1 and let them remain in a pickle of salt and vinegar for hour1 then drain them in a cloth1 and put them into a stewpan with the butter4 ,fry them over a brisk fire1 but do not brown them1 and then dredge over them a little flour2 add the broth1 skim off all the fat1 which will rise to the surface1 and boil gently until the gravy is somewhat reduced1 but the cucumber should not be broken4 ,stir in the yolks of the eggs1 add the parsley1 sugar1 and a seasoning of pepper and salt2 bring the whole to the point of boiling1 and serve4 ,time4--,altogether1 #a hour4 ,average cost1 when cheapest1 #a;d4 each4 ,sufficient for #e or #f persons4 ,seasonable in ,july1 ,august1 or ,september2 but may be had1 forced1 from the beginning of ,march4 ,,cucumbers1 ,pickled4 ,ingredients4--#a oz4 of whole pepper1 #a oz4 of bruised ginger1 sufficient vinegar to cover the cucumbers4 ,mode4--,cut the cucumbers in thick slices1 sprinkle salt over them1 and let them remain for #bd hours4 ,the next day1 drain them well for #f hours1 put them into a jar1 pour boiling vinegar over them1 and keep them in a warm place4 ,in a short time1 boil up the vinegar again1 add pepper and ginger in the above proportion1 and instantly cover them up4 ,tie them down with bladder1 and in a few days they will be fit for use4 ,,cucumbers1 an excellent way of ,preserving4 ,ingredients4--,salt and water1 #a lb4 of lump sugar1 the rind of #a lemon1 #a oz4 of ginger1 cucumbers4 ,mode4--,choose the greenest cucumbers1 and those that are most free from seeds2 put them in strong salt and water1 with a cabbage-leaf to keep them down2 tie a paper over them1 and put them in a warm place till they are yellow1 then wash them and set them over the fire in fresh water with a very little salt1 and another cabbage-leaf over them2 cover very closely1 but take care they do not boil4 ,if they are not a fine green1 change the water again1 cover them as before1 and make them hot4 ,when they are a good colour take them off the fire and let them cool2 cut them in quarters1 take out the seeds and pulp1 and put them into cold water2 let them remain for #b days1 changing the water twice each day1 to draw out the salt4 ,put the sugar1 with pint of water1 in a saucepan over the fire2 remove the scum as it rises1 and add the lemon-peel and ginger with the outside scraped off2 when the syrup is tolerably thick1 take it off the fire1 and when cold1 wipe the cucumbers dry and put them in4 ,boil the syrup once in #b or #c days for #c weeks2 strengthen it if required1 and let it be quite cold before the cucumbers are put in4 ,great attention must be paid to the directions in the commencement of this recipe1 as1 if these are not properly carried out1 the result will be far from satisfactory4 ,seasonable4--,this recipe should be used in ,june1 ,july1 or ,august4 ,,cucumbers1 ,german ,method of keeping for ,winter use4 ,ingredients4--,cucumbers1 salt4 ,mode4--,pare and slice the cucumbers 7as for the table71 sprinkle well with salt1 and let them remain for #bd hours2 strain off the liquor1 pack in jars1 a thick layer of cucumbers and salt alternately2 tie down closely1 and1 when wanted for use1 take out the quantity required4 ,now wash them well in fresh water1 and dress as usual with pepper1 vinegar1 and oil4 ,,cucumbers1 ,stewed4 ,ingredients4--#c large cucumbers1 flour1 butter1 rather more than pint of good brown gravy4 ,mode4--,cut the cucumbers lengthwise the size of the dish they are intended to be served in2 empty them of the seeds1 and put them into boiling water with a little salt1 and let them simmer for #e minutes2 then take them out1 place them in another stewpan1 with the gravy1 and let them boil over a brisk fire until the cucumbers are tender4 ,should these be bitter1 add a lump of sugar2 carefully dish them1 skim the sauce1 pour over the cucumbers1 and serve4 ,time4--,altogether1 #bj minutes4 ,average cost1 when cheapest1 #a;d4 each4 ,sufficient for #c or #d persons4 ,seasonable in ,june1 ,july1 and ,august2 but may be had1 forced1 from the beginning of ,march4 ,,cucumbers1 ,stewed with ,onions4 ,ingredients4--#f cucumbers1 #c moderate-sized onions1 not quite #a pint of white stock1 cayenne and salt to taste1 the yolks of #b eggs1 a very little grated nutmeg4 ,mode4--,pare and slice the cucumbers1 take out the seeds1 and cut the onions into thin slices2 put these both into a stewpan1 with the stock1 and let them boil for hour or longer1 should the cucumbers be very large4 ,beat up the yolks of #b eggs2 stir these into the sauce2 add the cayenne1 salt1 and grated nutmeg2 bring it to the point of boiling1 and serve4 ,do not allow the sauce to boil1 or it will curdle4 ,this is a favourite dish with lamb or mutton chops1 rump-steaks1 c4 ,time4--,altogether1 #bj minutes4 ,average cost1 when cheapest1 #a;d4 each4 ,sufficient for #f or #g persons4 ,seasonable in ,july1 ,august1 and ,september2 but may be had1 forced1 from the beginning of ,march4 ,,currant ,,dumplings4 ,ingredients4--#a lb4 of flour1 #f oz4 of suet1 lb4 of currants1 rather more than pint of water4 ,mode4--,chop the suet finely1 mix it with the flour1 and add the currants1 which should be nicely washed1 picked1 and dried2 mix the whole to a limp paste with the water 7if wanted very nice1 use milk72 divide it into #g or #h dumplings2 tie them in cloths1 and boil for #a hour4 ,they may be boiled without a cloth3 they should then be made into round balls1 and dropped into boiling water1 and should be moved about at first1 to prevent them from sticking to the bottom of the saucepan4 ,serve with a cut lemon1 cold butter1 and sifted sugar4 ,time4--,in a cloth1 #a hour2 without1 hour4 ,average cost1 #i;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,currant ,,fritters4 ,ingredients4-- pint of milk1 #b tablespoonfuls of flour1 #d eggs1 #c tablespoonfuls of boiled rice1 #c tablespoonfuls of currants1 sugar to taste1 a very little grated nutmeg1 hot lard or clarified dripping4 ,mode4--,put the milk into a basin with the flour1 which should previously be rubbed to a smooth batter with a little cold milk2 stir these ingredients together2 add the well-whisked eggs1 the rice1 currants1 sugar1 and nutmeg4 ,beat the mixture for a few minutes1 and1 if not sufficiently thick1 add a little more boiled rice2 drop it1 in small quantities1 into a pan of boiling lard or clarified dripping2 fry the fritters a nice brown1 and1 when done1 drain them on a piece of blotting-paper1 before the fire4 ,pile them on a white d'oyley1 strew over sifted sugar1 and serve them very hot4 ,send a cut lemon to table with them4 ,time4--,from #h to #aj minutes to fry the fritters4 ,average cost1 #i;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,currant ,,jam1 ,black4 ,ingredients4--,to every lb4 of fruit1 weighed before being stripped from the stalks1 allow2 lb4 of loaf sugar1 #a gill of water4 ,mode4--,let the fruit be very ripe1 and gathered on a dry day4 ,strip it from the stalks1 and put it into a preserving-pan1 with a gill of water to each lb4 of fruit2 boil these together for #aj minutes2 then add the sugar1 and boil the jam again for #cj minutes1 reckoning from the time when the jam simmers equally all over1 or longer1 should it not appear to set nicely when a little is poured on to a plate4 ,keep stirring it to prevent it from burning1 carefully remove all the scum1 and when done1 pour it into pots4 ,let it cool1 cover the top of the jam with oiled paper1 and the top of the jars with a piece of tissue-paper brushed over on both sides with the white of an egg3 this1 when cold1 forms a hard stiff cover1 and perfectly excludes the air4 ,great attention must be paid to the stirring of this jam1 as it is very liable to burn1 on account of the thickness of the juice4 ,time4--#aj minutes to boil the fruit and water2 #cj minutes with the sugar1 or longer4 ,average cost1 from #f;d4 to #h;d4 for a pot capable of holding #a lb4 ,sufficient4--,allow from #f to #g quarts of currants to make #a dozen pots of jam1 each pot to hold #a lb4 ,seasonable4--,make this in ,july4 ,,currant ,,jam1 ,red4 ,ingredients4--,to every lb4 of fruit allow lb4 of loaf sugar4 ,mode4--,let the fruit be gathered on a fine day2 weigh it1 and then strip the currants from the stalks2 put them into a preserving-pan with sugar in the above proportion2 stir them1 and boil them for about hour4 ,carefully remove the scum as it rises4 ,put the jam into pots1 and1 when cold1 cover with oiled papers2 over these put a piece of tissue-paper brushed over on both sides with the white of an egg2 press the paper round the top of the pot1 and1 when dry1 the covering will be quite hard and air-tight4 ,time4-- to hour1 reckoning from the time the jam boils all over4 ,average cost1 for a lb4 pot1 from #f;d4 to #h;d4 ,sufficient4--,allow from #f to #g quarts of currants to make #ab #a-lb4 pots of jam4 ,seasonable4--,make this in ,july4 ,illustration3 ,,jam-,,pot4 ,,currant ,,jelly1 ,black4 ,ingredients4--,black currants2 to every pint of juice allow pint of water1 #a lb of loaf sugar4 ,mode4--,strip the currants from the stalks1 which may be done in an expeditious manner1 by holding the bunch in one hand1 and passing a small silver fork down the currants3 they will then readily fall from the stalks4 ,put them into a jar1 place this jar in a saucepan of boiling water1 and simmer them until their juice is extracted2 then strain them1 and to every pint of juice allow the above proportion of sugar and water2 stir these ingredients together cold until the sugar is dissolved2 place the preserving-pan on the fire1 and boil the jelly for about hour1 reckoning from the time it commences to boil all over1 and carefully remove the scum as it rises4 ,if the jelly becomes firm when a little is put on a plate1 it is done2 it should then be put into small pots1 and covered the same as the jam in the preceding recipe4 ,if the jelly is wanted very clear1 the fruit should not be squeezed dry2 but1 of course1 so much juice will not be obtained4 ,if the fruit is not much squeezed1 it may be converted into a jam for immediate eating1 by boiling it with a little common sugar3 this answers very well for a nursery preserve4 ,time4--,about hour to extract the juice2 hour to boil the jelly4 ,average cost1 from #h;d4 to #aj;d4 per -lb4 pot4 ,sufficient4--,from #c pints to #b quarts of fruit should yield a pint of juice4 ,seasonable4--,make this in ,july4 ,,currant ,,jelly1 ,red4 ,ingredients4--,red currants2 to every pint of juice allow lb4 of loaf sugar4 ,mode4--,have the fruit gathered in fine weather2 pick it from the stalks1 put it into a jar1 and place this jar in a saucepan of boiling water over the fire1 and let it simmer gently until the juice is well drawn from the currants2 then strain them through a jelly-bag or fine cloth1 and if the jelly is wished very clear1 do not squeeze them too much1 as the skin and pulp from the fruit will be pressed through with the juice1 and so make the jelly muddy4 ,measure the juice1 and to each pint allow lb of loaf sugar2 put these into a preserving-pan1 set it over the fire1 and keep stirring the jelly until it is done1 carefully removing every particle of scum as it rises1 using a wooden or silver spoon for the purpose1 as metal or iron ones would spoil the colour of the jelly4 ,when it has boiled from #bj minutes to hour1 put a little of the jelly on a plate1 and if firm when cool1 it is done4 ,take it off the fire1 pour it into small gallipots1 cover each of the pots with an oiled paper1 and then with a piece of tissue-paper brushed over on both sides with the white of an egg4 ,label the pots1 adding the year when the jelly was made1 and store it away in a dry place4 ,a jam may be made with the currants1 if they are not squeezed too dry1 by adding a few fresh raspberries1 and boiling all together1 with sufficient sugar to sweeten it nicely4 ,as this jam is not worth storing away1 but is only for immediate eating1 a smaller proportion of sugar than usual will be found enough3 it answers very well for children's puddings1 or for a nursery preserve4 ,time4--,from to #a hour to extract the juice2 #bj minutes to hour to boil the jelly4 ,average cost1 from #h;d4 to #aj;d4 per -lb4 pot4 ,sufficient4--#h quarts of currants will make from #aj to #ab pots of jelly4 ,seasonable4--,make this in ,july4 ,note4--,should the above proportion of sugar not be found sufficient for some tastes1 add an extra lb4 to every pint of juice1 making altogether #a lb4 ,,currant ,,jelly1 ,white4 ,ingredients4--,white currants2 to every pint of juice allow lb4 of good loaf sugar4 ,mode4--,pick the currants from the stalks1 and put them into a jar2 place this jar in a saucepan of boiling water1 and simmer until the juice is well drawn from the fruit1 which will be in from to #a hour4 ,then strain the currants through a fine cloth or jelly-bag2 do not squeeze them too much1 or the jelly will not be clear1 and put the juice into a very clean preserving-pan1 with the sugar4 ,let this simmer gently over a clear fire until it is firm1 and keep stirring and skimming until it is done2 then pour it into small pots1 cover them1 and store away in a dry place4 ,time4-- hour to draw the juice2 hour to boil the jelly4 ,average cost1 from #h;d4 to #aj;d4 per -lb4 pot4 ,sufficient4--,from #c pints to #b quarts of fruit should yield #a pint of juice4 ,seasonable in ,july and ,august4 ,,currant ,,pudding1 ,boiled 7,plain and ,economical74 ,ingredients4--#a lb4 of flour1 lb4 of suet1 lb4 of currants1 milk4 ,mode4--,wash the currants1 dry them thoroughly1 and pick away any stalks or grit2 chop the suet finely2 mix all the ingredients together1 and moisten with sufficient milk to make the pudding into a stiff batter2 tie it up in a floured cloth1 put it into boiling water1 and boil for #c hours2 serve with a cut lemon1 cold butter1 and sifted sugar4 ,time4--#c hours4 ,average cost1 #aj;d4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,,currant ,,pudding1 ,black or ,red4 ,ingredients4--#a quart of red or black currants1 measured with the stalks1 lb4 of moist sugar1 suet crust or butter crust 7see recipes for ,,crusts74 ,mode4--,make1 with lb4 of flour1 either a suet crust or butter crust 7the former is usually made72 butter a basin1 and line it with part of the crust2 add the currants1 which should be stripped from the stalks1 and sprinkle the sugar over them2 put the cover of the pudding on2 make the edges very secure1 that the juice does not escape2 tie it down with a floured cloth1 put it into boiling water1 and boil from #b to #c hours4 ,boiled without a basin1 allow hour less4 ,we have given rather a large proportion of sugar2 but we find fruit puddings are so much more juicy and palatable when well sweetened before they are boiled1 besides being more economical4 ,a few raspberries added to red-currant pudding are a very nice addition2 about pint would be sufficient for the above quantity of fruit4 ,fruit puddings are very delicious if1 when they are turned out of the basin1 the crust is browned with a salamander1 or put into a very hot oven for a few minutes to colour it3 this makes it crisp on the surface4 ,time4--#b to #c hours2 without a basin1 #b to #b hours4 ,average cost1 in full season1 #h;d4 ,sufficient for #f or #g persons4 ,seasonable in ,june1 ,july1 and ,august4 ,,currant ,,and ,,raspberry ,,tart1 ,red4 ,ingredients4--#a pint of picked currants1 pint of raspberries1 #c heaped tablespoonfuls of moist sugar1 lb of short crust4 ,mode4--,strip the currants from the stalks1 and put them into a deep pie-dish1 with a small cup placed in the midst1 bottom upwards2 add the raspberries and sugar2 place a border of paste round the edge of the dish1 cover with crust1 ornament the edges1 and bake from to hour2 strew some sifted sugar over before being sent to table4 ,this tart is more generally served cold than hot4 ,time4-- to hour1 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable in ,june1 ,july1 and ,august4 ,note4--,in tarts of this description carefully avoid washing the fruit4 ,,currants1 ,iced1 for ,dessert4 ,ingredients4-- pint of water1 the whites of #b eggs1 currants1 pounded sugar4 ,mode4--,select very fine bunches of red or white currants1 and well beat the whites of the eggs4 ,mix these with the water2 then take the currants1 a bunch at a time1 and dip them in2 let them drain for a minute or two1 and roll them in very fine-pounded sugar4 ,lay them to dry on paper1 when the sugar will crystallize round each currant1 and have a very pretty effect4 ,all fresh fruit may be prepared in the same manner2 and a mixture of various fruits iced in this manner1 and arranged on one dish1 looks very well for a summer dessert4 ,time4-- day to dry the fruit4 ,average cost1 #h;d4 for a pint of iced currants4 ,seasonable in summer4 ,,curry4 ,ingredients4--,veal1 mutton1 fowl1 or rabbit2 a large onion1 butter1 brown gravy or stock1 a tablespoonful of curry-powder4 ,mode4--,let the meat be half fried4 ,cut the onion into small pieces1 and fry it in butter till quite brown2 add the meat1 with a small quantity of brown gravy or stock1 also the curry-powder1 and stew all for about #bj minutes4 ,this is for a dry curry2 more gravy and curry-powder can be used if preferred4 ,time4--#bj minutes4 ,seasonable at any time4 ,,curry ,,st4 ,,leonards4 ,ingredients4--,chicken1 or any meat2 #b tablespoonfuls of butter1 #b tablespoonfuls of curry-powder1 #d or #e leaves of mint1 a teacup of good gravy1 salt1 a dessertspoonful of vinegar1 #c tablespoonfuls of cream4 ,mode4--,fry together for #aj minutes the butter1 curry-powder1 and mint2 then add the meat cut into dice1 also the gravy1 salt1 and vinegar4 ,let all these simmer for #bj minutes1 and then pour over the cream1 and serve quite hot4 ,time4--#cj minutes4 ,seasonable at any time4 ,,curry-,,powder 7,founded on ,dr4 ,kitchener's ,recipe74 ,ingredients4-- lb4 of coriander-seed1 lb4 of turmeric1 #b oz4 of cinnamon-seed1 oz4 of cayenne1 #a oz4 of mustard1 #a oz4 of ground ginger1 ounce of allspice1 #b oz4 of fenugreek seed4 ,mode4--,put all the ingredients in a cool oven1 where they should remain one night2 then pound them in a mortar1 rub them through a sieve1 and mix thoroughly together2 keep the powder in a bottle1 from which the air should be completely excluded4 ,,curry-,,powder 7,capt4 ,white's ,recipe2 most excellent74 ,ingredients4--#a lb4 of pale turmeric seed1 #d oz4 of cumming seed1 #h oz4 of coriander seed1 #d oz4 of black pepper1 #b oz4 of cayenne pepper1 #d oz4 of ,jamaica ginger1 #aj oz4 of caraway seed1 oz4 of cardamums4 ,mode4--,mix together all these ingredients1 well pounded1 and then place the mixture in the sun1 or before the fire1 stirring it frequently4 ,average cost1 #es4 #b;d4 ,note4--,this will be found a most excellent curry-powder1 if care be taken to purchase the ingredients at a good druggist's4 ,,custards1 ,boiled4 ,illustration3 ,,custards ,,in ,,glasses4 ,ingredients4--#a pint of milk1 #e eggs1 #c oz4 of loaf sugar1 #c laurel-leaves1 or the rind of lemon1 or a few drops of essence of vanilla1 #a tablespoonful of brandy4 ,mode4--,put the milk into a lined saucepan1 with the sugar and whichever of the above flavourings may be preferred 7the lemon-rind flavours custards most deliciously71 and let the milk steep by the side of the fire until it is well flavoured4 ,bring it to the point of boiling1 then strain it into a basin2 whisk the eggs well1 and1 when the milk has cooled a little1 stir in the eggs1 and strain this mixture into a jug4 ,place this jug in a saucepan of boiling water over the fire2 keep stirring the custard one way until it thickens2 but on no account allow it to reach the boiling point1 as it will instantly curdle and be full of lumps4 ,take it off the fire1 stir in the brandy1 and when this is well mixed with the custard1 pour it into glasses1 which should be rather more than three-parts full2 grate a little nutmeg over the top1 and the dish is ready for table4 ,to make custards look and eat better1 ducks' eggs should be used1 when obtainable2 they add very much to the flavour and richness1 and so many are not required as of the ordinary eggs1 #d ducks' eggs to the pint of milk making a delicious custard4 ,when desired extremely rich and good1 cream should be substituted for the milk1 and double the quantity of eggs used to those mentioned1 omitting the whites4 ,time4-- hour to infuse the lemon-rind1 about #aj minutes to stir the custard4 ,average cost1 #h;d4 ,sufficient to fill #h custard-glasses4 ,seasonable at any time4 ,,custard ,,pudding1 ,baked4 ,ingredients4--#a pint of milk1 the rind of lemon1 lb4 of moist sugar1 #d eggs4 ,mode4--,put the milk into a saucepan with the sugar and lemon-rind1 and let this infuse for about hour1 or until the milk is well flavoured2 whisk the eggs1 yolks and whites2 pour the milk to them1 stirring all the while2 then have ready a pie-dish1 lined at the edge with paste ready baked2 strain the custard into the dish1 grate a little nutmeg over the top1 and bake in a very slow oven for about hour1 or rather longer4 ,the flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind2 and it may be very much enriched by using half cream and half milk1 and doubling the quantity of eggs4 ,time4-- to hour4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,this pudding is usually served cold with fruit tarts4 ,,custard ,,pudding1 ,boiled4 ,ingredients4--#a pint of milk1 #a tablespoonful of flour1 #d eggs1 flavouring to taste4 ,mode4--,flavour the milk by infusing in it a little lemon-rind or cinnamon2 whisk the eggs1 stir the flour gradually to these1 and pour over them the milk1 and stir the mixture well4 ,butter a basin that will exactly hold it2 put in the custard1 and tie a floured cloth over2 plunge it into boiling water1 and turn it about for a few minutes1 to prevent the flour from settling in one part4 ,boil it slowly for hour2 turn it out of the basin1 and serve4 ,the pudding may be garnished with red-currant jelly1 and sweet sauce may be sent to table with it4 ,time4-- hour4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,custard ,,sauce1 for ,sweet ,puddings or ,tarts4 ,ingredients4-- pint of milk1 #b eggs1 #c oz4 of pounded sugar1 #a tablespoonful of brandy4 ,mode4--,put the milk in a very clean saucepan1 and let it boil4 ,beat the eggs1 stir to them the milk and pounded sugar1 and put the mixture into a jug4 ,place the jug in a saucepan of boiling water2 keep stirring well until it thickens1 but do not allow it to boil1 or it will curdle4 ,serve the sauce in a tureen1 stir in the brandy1 and grate a little nutmeg over the top4 ,this sauce may be made very much nicer by using cream instead of milk2 but the above recipe will be found quite good enough for ordinary purposes4 ,average cost1 #f;d4 per pint4 ,sufficient1 this quantity1 for #b fruit tarts1 or #a pudding4 ,,custard ,,tartlets1 or ,fanchonnettes4 ,ingredients4--,for the custard1 #d eggs1 pint of milk1 #b oz4 of butter1 #b oz4 of pounded sugar1 #c dessertspoonfuls of flour1 flavouring to taste2 the whites of #b eggs1 #b oz4 of pounded sugar4 ,mode4--,well beat the eggs2 stir to them the milk1 the butter1 which should be beaten to a cream1 the sugar1 and flour2 mix these ingredients well together1 put them into a very clean saucepan1 and bring them to the simmering point1 but do not allow them to boil4 ,flavour with essence of vanilla1 bitter almonds1 lemon1 grated chocolate1 or any flavouring ingredient that may be preferred4 ,line some round tartlet-pans with good puff-paste2 fill them with the custard1 and bake in a moderate oven for about #bj minutes2 then take them out of the pans2 let them cool1 and in the meantime whisk the whites of the eggs to a stiff froth2 stir into this the pounded sugar1 and spread smoothly over the tartlets a little of this mixture4 ,put them in the oven again to set the icing1 but be particular that they do not scorch2 when the icing looks crisp1 they are done4 ,arrange them1 piled high in the centre1 on a white napkin1 and garnish the dish1 and in between the tartlets1 with strips of bright jelly1 or very firmly-made preserve4 ,time4--#bj minutes to bake the tartlets2 #e minutes after being iced4 ,average cost1 exclusive of the paste1 #as4 ,sufficient to fill #aj or #ab tartlets1 ,seasonable at any time4 ,note4--,the icing may be omitted on the top of the tartlets1 and a spoonful of any kind of preserve put at the bottom of the custard instead3 this varies both the flavour and appearance of this dish4 ,,cutlet1 the ,invalid's4 ,ingredients4--#a nice cutlet from a loin or neck of mutton1 #b teacupfuls of water1 #a very small stick of celery1 pepper and salt to taste4 ,mode4--,have the cutlet cut from a very nice loin or neck of mutton2 take off all the fat2 put it into a stewpan1 with the other ingredients2 stew very gently indeed for nearly #b hours1 and skim off every particle of fat that may rise to the surface from time to time4 ,the celery should be cut into thin slices before it is added to the meat1 and care must be taken not to put in too much of this ingredient1 or the dish will not be good4 ,if the water is allowed to boil fast1 the cutlet will be hard4 ,time4--#b hours' very gentle stewing4 ,average cost1 #f;d4 ,sufficient for #a person4 ,seasonable at any time4 ,,cutlets1 ,mutton1 ,italian4 ,ingredients4--,about #c lbs4 of the neck of mutton1 clarified butter1 the yolk of #a egg1 #d tablespoonfuls of bread-crumbs1 #a tablespoonful of minced savoury herbs1 #a tablespoonful of minced parsley1 #a teaspoonful of minced shalot1 #a saltspoonful of finely-chopped lemon-peel2 pepper1 salt1 and pounded mace to taste2 flour1 pint of hot broth or water1 #b teaspoonfuls of ,harvey's sauce1 #a teaspoonful of soy1 #b teaspoonfuls of tarragon vinegar1 #a tablespoonful of port wine4 ,mode4--,cut the mutton into nicely-shaped cutlets1 flatten them1 and trim off some of the fat1 dip them in clarified butter1 and then into the beaten yolk of an egg4 ,mix well together bread-crumbs1 herbs1 parsley1 shalot1 lemon-peel1 and seasoning in the above proportion1 and cover the cutlets with these ingredients4 ,melt some butter in a frying-pan1 lay in the cutlets1 and fry them a nice brown2 take them out1 and keep them hot before the fire4 ,dredge some flour into the pan1 and1 if there is not sufficient butter1 add a little more2 stir till it looks brown1 then put in the hot broth or water1 and the remaining ingredients2 give one boil1 and pour round the cutlets4 ,if the gravy should not be thick enough1 add a little more flour4 ,mushrooms1 when obtainable1 are a great improvement to this dish1 and when not in season1 mushroom-powder may be substituted for them4 ,time4--#aj minutes2 rather longer1 should the cutlets be very thick4 ,average cost1 #bs4 #i;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,cutlets of ,cold ,mutton4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold loin or neck of mutton1 #a egg1 bread-crumbs1 brown gravy or tomato sauce4 ,mode4--,cut the remains of cold loin or neck of mutton into cutlets1 trim them1 and take away a portion of the fat1 should there be too much2 dip them in beaten egg1 and sprinkle with bread-crumbs1 and fry them a nice brown in hot dripping4 ,arrange1 them on a dish1 and pour round them either a good gravy or hot tomato sauce4 ,time4--,about #g minutes4 ,seasonable4--,tomatoes to be had most reasonably in ,september and ,october4 ,,dampfnudeln1 or ,german ,puddings4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 #e eggs1 #b small tablespoonfuls of yeast1 #b tablespoonfuls of finely-pounded sugar1 milk1 a very little salt4 ,mode4--,put the flour into a basin1 make a hole in the centre1 into which put the yeast1 and rather more than pint of warm milk2 make this into a batter with the middle of the flour1 and let the sponge rise in a warm temperature4 ,when sufficiently risen1 mix the eggs1 butter1 sugar1 and salt1 with a little more warm milk1 and knead the whole well together with the hands1 beating the dough until it is perfectly smooth1 and it drops from the fingers4 ,then cover the basin with a cloth1 put it in a warm place1 and when the dough has nicely risen1 knead it into small balls2 butter the bottom of a deep saut-pan1 strew over some pounded sugar1 and let the dampfnudeln be laid in1 but do not let them touch one another2 then pour over sufficient milk to cover them1 put on the lid1 and let them rise to twice their original size by the side of the fire4 ,now place them in the oven for a few minutes to acquire a nice brown colour1 and serve them on a napkin1 with custard sauce flavoured with vanilla1 or a compte of any fruit that may be preferred4 ,time4-- to hour for the sponge to rise2 #aj to #ae minutes for the puddings to rise2 #aj minutes to bake them in a brisk oven4 ,sufficient for #aj or #ab dampfnudeln4 ,seasonable at any time4 ,,damson ,,cheese4 ,ingredients4--,damsons2 to every lb4 of fruit pulp allow lb4 of loaf sugar4 ,mode4--,pick the stalks from the damsons1 and put them into a preserving-pan2 simmer them over the fire until they are soft1 occasionally stirring them1 then beat them through a coarse sieve1 and put the pulp and juice into the preserving-pan1 with sugar in the above proportion1 having previously carefully weighed them4 ,stir the sugar well in1 and simmer the damsons slowly for #b hours4 ,skim well1 then boil the preserve quickly for hour1 or until it looks firm and hard in the spoon2 put it quickly into shallow pots1 or very tiny earthenware moulds1 and1 when cold1 cover it with oiled papers1 and the jars with tissue-paper brushed over on both sides with the white of an egg4 ,a few of the stones may be cracked1 and the kernels boiled with the damsons1 which very much improves the flavour of the cheese4 ,time4--#a hour to boil the damsons without the sugar2 #b hours to simmer them slowly1 hour quickly4 ,average cost1 from #h;d4 to #aj;d4 per -lb4 pot4 ,sufficient4--#a pint of damsons to make a very small pot of cheese4 ,seasonable4--,make this in ,september or ,october4 ,,damson ,,jam4 ,ingredients4--,damsons2 to every lb4 of fruit allow lb4 of loaf sugar4 ,mode4--,have the fruit gathered in dry weather1 pick it over1 and reject any that is at all blemished4 ,stone the damsons1 weigh them1 and to every lb4 allow lb4 of loaf sugar4 ,put the fruit and sugar into a preserving-pan2 keep stirring them gently until the sugar is dissolved1 and carefully remove the scum as it rises4 ,boil the jam for about an hour1 reckoning from the time it commences to simmer all over alike3 it must be well stirred all the time1 or it will be liable to burn and stick to the pan1 which will cause the jam to have a very disagreeable flavour4 ,when the jam looks firm1 and the juice appears to set1 it is done2 then take it off the fire1 put it into pots1 cover it down1 when quite cold1 with oiled and egged papers1 and store it away in a dry place4 ,time4--#a hour after the jam simmers all over4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,sufficient4--#a pint of damsons for a lb4 pot4 ,seasonable4--,make this in ,september or ,october4 ,,damson ,,pudding4 ,ingredients4--#a pint of damsons1 lb4 of moist sugar1 lb4 of suet or butter crust4 ,mode4--,make a suet crust with lb4 of flour by recipe2 line a buttered pudding-basin with a portion of it2 fill the basin with the damsons1 sweeten them1 and put on the lid2 pinch the edges of the crust together1 that the juice does not escape2 tie over a floured cloth1 put the pudding into boiling water1 and boil from #b to #c hours4 ,time4--#b to #c hours4 ,average cost1 #h;d4 ,sufficient for #f or #g persons4 ,seasonable in ,september and ,october4 ,,damson ,,tart4 ,ingredients4--#a pint of damsons1 lb4 of moist sugar1 lb4 of short or puff crust4 ,mode4--,put the damsons1 with the sugar between them1 into a deep pie-dish1 in the midst of which place a small cup or jar turned upside down2 pile the fruit high in the middle1 line the edges of the dish with short or puff crust1 whichever may be preferred2 put on the cover1 ornament the edges1 and bake from to hour in a good oven4 ,if puff-crust is used1 about #aj minutes before the pie is done1 take it out of the oven1 brush it over with the white of an egg beaten to a froth with the blade of a knife2 strew some sifted sugar over1 and a few drops of water1 and put the tart back to finish baking3 with short crust1 a little plain sifted sugar1 sprinkled over1 is all that will be required4 ,time4-- to hour4 ,average cost1 #aj;d4 ,sufficient for #e or #f persons4 ,seasonable in ,september and ,october4 ,,damsons1 ,baked1 for ,winter use4 ,ingredients4--,to every lb4 of fruit allow #f oz4 of pounded sugar2 melted mutton suet4 ,mode4--,choose sound fruit1 not too ripe2 pick off the stalks1 weigh it1 and to every lb4 allow the above proportion of pounded sugar4 ,put the fruit into large dry stone jars1 sprinkling the sugar amongst it2 cover the jars with saucers1 place them in a rather cool oven1 and bake the fruit until it is quite tender4 ,when cold1 cover the top of the fruit with a piece of white paper cut to the size of the jar2 pour over this melted mutton suet about an inch thick1 and cover the tops of the jars with thick brown paper well tied down4 ,keep the jars in a cool dry place1 and the fruit will remain good till the following ,christmas1 but not much longer4 ,time4--,from #e to #f hours to bake the damsons in a very cool oven4 ,seasonable in ,september and ,october4 ,,damsons1 ,compte of4 ,ingredients4--#a quart of damsons1 #a pint of syrup 7see ,,syrup74 ,mode4--,procure sound ripe damsons1 pick the stalks from them1 and put them into boiling syrup made by the recipe4 ,simmer them gently until the fruit is tender1 but not sufficiently soft to break2 take them up1 boil the syrup for #e minutes1 pour it over the damsons1 and serve4 ,this should be sent to table in a glass dish4 ,time4--,about hour to simmer the damsons2 #e minutes to boil the syrup4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable in ,september and ,october4 ,,damsons1 ,preserved4 ,ingredients4--,to every quart of damsons allow lb4 of loaf sugar4 ,mode4--,put the damsons 7which should be picked from the stalks and quite free from blemishes7 into a jar1 with pounded sugar sprinkled amongst them in the above proportion2 tie the jar closely down1 set it in a saucepan of cold water2 bring it gradually to boil1 and simmer gently until the damsons are soft1 without being broken4 ,let them stand till cold2 then strain the juice from them1 boil it up well1 strain it through a jelly-bag1 and pour it over the fruit4 ,let it cool1 cover with oiled papers1 and the jars with tissue-paper brushed over on both sides with the white of an egg1 and store away in a dry place4 ,time4--,about hour to simmer the fruit after the water boils2 hour to boil the juice4 ,seasonable4--,make this in ,september or ,october4 ,,damsons1 or any kind of ,plums1 to ,preserve4 7,useful in ,winter47 ,ingredients4--,damsons or plums2 boiling water4 ,mode4--,pick the fruit into clean dry stone jars1 taking care to leave out all that are broken or blemished4 ,when full1 pour boiling water on the plums1 until it stands one inch above the fruit2 cut a piece of paper to fit the inside of the jar1 over which pour melted mutton-suet2 cover down with brown paper1 and keep the jars in a dry cool place4 ,when used1 the suet should be removed1 the water poured off1 and the jelly at the bottom of the jar used and mixed with the fruit4 ,seasonable in ,september and ,october4 ,,darioles ,,la ,,vanille4 7,sweet ,entremets47 ,ingredients4-- pint of milk1 pint of cream1 #b oz4 of flour1 #c oz4 of pounded sugar1 #f eggs1 #b oz4 of butter1 puff-paste1 flavouring of essence of vanilla4 ,mode4--,mix the flour to a smooth batter1 with the milk2 stir in the cream1 sugar1 the eggs1 which should be well whisked1 and the butter1 which should be beaten to a cream4 ,put in some essence of vanilla1 drop by drop1 until the mixture is well flavoured2 line some dariole-moulds with puff-paste1 three-parts fill them with the batter1 and bake in a good oven from #be to #ce minutes4 ,turn them out of the moulds on a dish1 without breaking them2 strew over sifted sugar1 and serve4 ,the flavouring of the darioles may be varied by substituting lemon1 cinnamon1 or almonds1 for the vanilla4 ,time4--#be to #ce minutes4 ,average cost1 #as4 #h;d4 ,sufficient to fill #f or #g dariole-moulds4 ,seasonable at any time4 ,,december--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,mock-,turtle ,soup1 removed by ,cod's ,head ,shoulders and ,oyster ,sauce4 ,stewed ,eels4 ,fried ,whitings4 ,vase of ,flowers4 ,julienne ,soup1 removed by ,soles aux fines herbes4 ,second ,course4 ,haunch of ,mutton ,roast ,goose4 ,ham and ,brussels ,stewed ,beef la ,jardinire4 ,sprouts4 ,vase of ,flowers4 ,game ,pie4 ,boiled ,turkey and ,celery ,sauce4 ,entres4 ,fillets of ,grouse and ,sauce ,piquante4 ,curried ,lobster4 ,mutton ,cutlets and ,soubise ,sauce4 ,vase of ,flowers4 ,sweetbreads4 ,third ,course4 ,apricot ,pheasants1 ,victoria ,tourte4 removed by ,sandwiches4 ,plum-,pudding4 ,lemon ,jelly4 ,vanilla ,cream4 ,champagne ,jelly4 ,vase of ,flowers4 ,blancmange4 ,tipsy ,cake4 ,wild ,ducks1 ,mince ,pies4 removed by ,iced ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,game soup2 clear vermicelli soup2 codfish au gratin2 fillets of whitings la matre d'htel4 ,entres4--,filet de buf and sauce piquante2 fricasseed chicken2 oyster patties2 curried rabbit4 ,second ,course4--,roast turkey and sausages2 boiled leg of pork and vegetables2 roast goose2 stewed beef la ,jardinire4 ,third ,course4--,widgeon2 partridges2 ,charlotte aux pommes2 mince pies2 orange jelly1 lemon cream2 apple tart2 cabinet pudding4 ,dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,mulligatawny soup2 fried slices of codfish2 soles la crme4 ,entres4--,croquettes of fowl2 pork cutlets and tomato sauce4 ,second ,course4--,roast ribs of beef2 boiled turkey and celery sauce2 tongue1 garnished2 lark pudding2 vegetables4 ,third ,course4--,roast hare2 grouse2 plum-pudding2 mince pies2 ,charlotte la ,parisienne2 cheesecakes2 apple tart2 ,nesselrode pudding4 ,dessert and ices4 ,dinner for #h persons4 ,first ,course4--,carrot soup2 crimped cod and oyster sauce2 baked soles4 ,entres4--,mutton kidneys la ,franaise2 oyster patties4 ,second ,course4--,boiled beef and vegetables2 marrow-bones2 roast fowls and water-cresses2 tongue1 garnished2 game pie4 ,third ,course4--,partridges2 blancmange2 compte of apples2 vol-au-vent of pears2 almond cheesecakes2 lemon pudding4 ,dessert and ices4 ,dinners for #f persons4 ,first ,course4--,rabbit soup2 brill and shrimp sauce4 ,entres4--,curried fowl2 oyster patties4 ,second ,course4--,roast turkey and sausages2 boiled leg of pork2 vegetables4 ,third ,course4--,hunters' pudding2 lemon cheesecakes2 apple tart2 custards1 in glasses2 raspberry cream4 ,dessert4 99 99 99 99 99 ,first ,course4--,ox-tail soup2 crimped cod and oyster sauce4 ,entres4--,savoury rissoles2 fowl scollops la ,bchamel4 ,second ,course4--,haunch of mutton2 boiled chickens and celery sauce2 bacon-cheek1 garnished with ,brussels sprouts2 vegetables4 ,third ,course4--,snipes2 orange jelly2 cheesecakes2 apples la ,portugaise2 apricot-jam tartlets2 souffl of rice4 ,dessert4 99 99 99 99 99 ,first ,course4--,vermicelli soup2 soles la matre d'htel2 fried eels4 ,entres4--,pork cutlets and tomato sauce2 ragot of mutton la ,jardinire4 ,second ,course4--,roast goose2 boiled leg of mutton and vegetables4 ,third ,course4--,pheasants2 whipped cream2 meringues2 compte of ,normandy pippins2 mince pies2 plum-pudding4 ,dessert4 99 99 99 99 99 ,first ,course4--,carrot soup2 baked cod2 fried smelts4 ,entres4--,stewed rump-steak la ,jardinire2 fricasseed chicken4 ,second ,course4--,roast leg of mutton1 boned and stuffed2 boiled turkey and oyster sauce2 vegetables4 ,third ,course4--,wild ducks2 fancy pastry2 lemon cream2 damson tart1 with bottled fruit2 custards1 in glasses2 cabinet pudding4 ,dessert4 ,,december1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,carrot soup4 #b4 ,roast beef1 horseradish sauce1 vegetables4 #c4 ,plum-pudding1 mince pies4 ,monday4--#a4 ,fried whitings1 melted butter4 #b4 ,rabbit pie1 cold beef1 mashed potatoes4 #c4 ,plum-pudding cut in slices and warmed1 apple tart4 ,tuesday4--#a4 ,hashed beef and broiled bones1 pork cutlets and tomato sauce2 vegetables4 #b4 ,baked lemon pudding4 ,wednesday4--#a4 ,boiled neck of mutton and vegetables1--the broth served first with a little pearl barley or rice boiled in it4 #b4 ,bakewell pudding4 ,thursday4--#a4 ,roast leg of pork1 apple sauce2 vegetables4 #b4 ,rice snowballs4 ,friday4--#a4 ,soles la crme4 #b4 ,cold pork and mashed potatoes1 broiled rump-steaks and oyster sauce4 #c4 ,rolled jam pudding4 ,saturday4--#a4 ,the remains of cold pork curried1 dish of rice1 mutton cutlets and mashed potatoes4 #b4 ,baked apple dumplings4 99 99 99 99 99 ,sunday4--#a4 ,roast turkey and sausages1 boiled leg of pork1 pease pudding2 vegetables4 #b4 ,baked apple pudding1 mince pies4 ,monday4--#a4 ,hashed turkey1 cold pork1 mashed potatoes4 #b4 ,mincemeat pudding4 ,tuesday4--#a4 ,pea-soup made from liquor in which pork was boiled4 #b4 ,boiled fowls and celery sauce1 vegetables4 #c4 ,baked rice pudding4 ,wednesday4--#a4 ,roast leg of mutton1 stewed ,spanish onions1 potatoes4 #b4 ,baked rolled jam pudding4 ,thursday4--#a4 ,baked cod's head4 #b4 ,cold mutton1 roast hare1 gravy and red-currant jelly4 #c4 ,macaroni4 ,friday4--#a4 ,hare soup1 made with stock and remains of roast hare4 #b4 ,hashed mutton1 pork cutlets1 and mashed potatoes4 #c4 ,open tarts1 rice blancmange4 ,saturday4--#a4 ,rump-steak-and-kidney pudding1 vegetables4 #b4 ,mince pies1 baked apple dumplings4 ,,december1 ,things in ,season4 ,fish4--,barbel1 brill1 carp1 cod1 crabs1 eels1 dace1 gudgeons1 haddocks1 herrings1 lobsters1 oysters1 perch1 pike1 shrimps1 skate1 sprats1 soles1 tench1 thornback1 turbot1 whiting4 ,meat4--,beef1 house lamb1 mutton1 pork1 venison4 ,poultry4--,capons1 chickens1 fowls1 geese1 pigeons1 pullets1 rabbits1 teal1 turkeys1 widgeons1 wild ducks4 ,game4--,hares1 partridges1 pheasants1 snipes1 woodcocks4 ,vegetables4--,broccoli1 cabbages1 carrots1 celery1 leeks1 onions1 potatoes1 parsnips1 ,scotch kale1 turnips1 winter spinach4 ,fruit4--,apples1 chestnuts1 filberts1 grapes1 medlars1 oranges1 pears1 walnuts1 dried fruits1 such as almonds and raisins1 figs1 dates1 c41--crystallized preserves4 ,,dessert4 ,with moderns the dessert is not so profuse1 nor does it hold the same relationship to the dinner that it held with the ancients1--the ,romans more especially4 ,on ivory tables they would spread hundreds of different kinds of raw1 cooked1 and preserved fruits1 tarts1 and cakes1 as substitutes for the more substantial comestibles with which the guests were satiated4 ,however1 as late as the reigns of our two last ,georges1 fabulous sums were often expended upon fanciful desserts4 ,the dessert certainly repays1 in its general effect1 the expenditure upon it of much pains2 and it may be said1 that if there be any poetry at all in meals1 or the process of feeding1 there is poetry in the dessert1 the materials for which should be selected with taste1 and1 of course1 must depend1 in a great measure1 upon the season4 ,pines1 melons1 grapes1 peaches1 nectarines1 plums1 strawberries1 apples1 pears1 oranges1 almonds1 raisins1 figs1 walnuts1 filberts1 medlars1 cherries1 c4 c41 all kinds of dried fruits1 and choice and delicately-flavoured cakes and biscuits1 make up the dessert1 together with the most costly and recherch wines4 ,the shape of the dishes varies at different periods1 the prevailing fashion at present being oval and circular dishes on stems4 ,the patterns and colours are also subject to changes of fashion2 some persons selecting china1 chaste in pattern and colour2 others1 elegantly-shaped glass dishes on stems1 with gilt edges4 ,the beauty of the dessert services at the tables of the wealthy tends to enhance the splendour of the plate4 ,the general mode of putting a dessert on table1 now the elegant tazzas are fashionable1 is1 to place them down the middle of the table1 a tall and short dish alternately2 the fresh fruits being arranged on the tall dishes1 and dried fruits1 bon-bons1 c41 on small round or oval glass plates4 ,the garnishing needs especial attention1 as the contrast of the brilliant-coloured fruits with nicely-arranged foliage is very charming4 ,the garnish par excellence for dessert is the ice-plant2 its crystallized dewdrops producing a marvellous effect in the height of summer1 giving a most inviting sense of coolness to the fruit it encircles4 ,the double-edged mallow1 strawberry1 and vine leaves have a pleasing effect2 and for winter desserts1 the bay1 cuba1 and laurel are sometimes used4 ,in town1 the expense and difficulty of obtaining natural foliage is great1 but paper and composite leaves are to be purchased at an almost nominal price4 ,mixed fruits of the larger sort are now frequently served on one dish4 ,this mode admits of the display of much taste in the arrangement of the fruit3 for instance1 a pine in the centre of the dish1 surrounded with large plums of various sorts and colours1 mixed with pears1 rosy-cheeked apples1 all arranged with a due regard to colour1 have a very good effect4 ,again1 apples and pears look well mingled with plums and grapes1 hanging from the border of the dish in a nglig sort of manner1 with a large bunch of the same fruit lying on the top of the apples4 ,a dessert would not now be considered complete without candied and preserved fruits and confections4 ,the candied fruits may be purchased at a less cost than they can be manufactured at home4 ,they are preserved abroad in most ornamental and elegant forms4 ,and since1 from the facilities of travel1 we have become so familiar with the tables of the ,french1 chocolate in different forms is indispensable to our desserts4 ,olives1 too1 should not be omitted2 these should be served in a small1 deep glass dish1 with a little of the liquor1 or brine1 poured over4 ,,dessert ,,dishes4 ,the tazza1 or dish with stem1 the same as that shown in our illustrations1 is now the favourite shape for dessert-dishes4 ,the fruit can be arranged and shown to better advantage on these tall high dishes than on the short flat ones4 ,all the dishes are now usually placed down the centre of the table1 dried and fresh fruit alternately1 the former being arranged on small round or oval glass plates1 and the latter on the dishes with stems4 ,the fruit should always be gathered on the same day that it is required for table1 and should be tastefully arranged on the dishes1 with leaves between and round it4 ,by purchasing fruits that are in season1 a dessert can be supplied at a very moderate cost4 ,these1 with a few fancy biscuits1 crystallized fruit1 bon-bons1 c41 are sufficient for an ordinary dessert4 ,when fresh fruit cannot be obtained1 dried and foreign fruits1 comptes1 baked pears1 stewed ,normandy pippins1 c4 c41 must supply its place1 with the addition of preserves1 bon-bons1 cakes1 biscuits1 c4 ,at fashionable tables1 forced fruit is served growing in pots1 these pots being hidden in more ornamental ones1 and arranged with the other dishes4 ,a few vases of fresh flowers1 tastefully arranged1 add very much to the appearance of the dessert2 and1 when these are not obtainable1 a few paper ones1 mixed with green leaves1 answer very well as a substitute4 ,in decorating a table1 whether for luncheon1 dessert1 or supper1 a vase or two of flowers should never be forgotten1 as they add so much to the elegance of the tout ensemble4 ,in summer and autumn1 ladies residing in the country can always manage to have a few freshly-gathered flowers on their tables1 and should never be without this inexpensive luxury4 ,on the ,continent1 vases or epergnes filled with flowers are invariably placed down the centre of the dinner-table at regular distances4 ,ices for dessert are usually moulded2 when this is not the case1 they are handed round in glasses1 with wafers to accompany them4 ,preserved ginger is frequently handed round after ices1 to prepare the palate for the delicious dessert wines4 ,a basin or glass of finely-pounded lump sugar must never be omitted at a dessert1 as also a glass jug of fresh cold water 7iced1 if possible71 and two goblets by its side4 ,grape scissors1 a melon-knife and fork1 and nutcrackers1 should always be put on table1 if there are dishes of fruit requiring them4 ,zests are sometimes served at the close of the dessert2 such as anchovy toasts or biscuits4 ,the ,french often serve plain or grated cheese with a dessert of fresh or dried fruits4 ,at some tables1 finger-glasses are placed at the right of each person1 nearly half filled with cold spring water1 and in winter with tepid water4 ,these precede the dessert4 ,at other tables1 a glass or vase is simply handed round1 filled with perfumed water1 into which each guest dips the corner of his napkin1 and1 when needful1 refreshes his lips and the tips of his fingers4 ,after the dishes are placed1 and every one is provided with plates1 glasses1 spoons1 c41 the wine should be put at each end of the table1 cooled or otherwise1 according to the season4 ,if the party be small1 the wine may be placed only at the top of the table1 near the host4 ,the following dishes may be introduced at dessert1 according to season3-- ,dish of ,nuts4--,these are merely arranged piled high in the centre of the dish1 as shown in the engraving1 with or without leaves round the edge4 ,filberts should always be served with the outer skin or husk on them2 and walnuts should be well wiped with a damp cloth1 and then with a dry one1 to remove the unpleasant sticky feeling the shells frequently have4 ,seasonable4--,filberts from ,september to ,march2 walnuts from ,september to ,january4 ,illustration3 ,,dish ,,of ,,nuts4 99 99 99 99 99 ,box of ,french ,plums4--,if the box which contains them is exceedingly ornamental1 it may be placed on the table2 if small1 on a glass dish2 if large1 without one4 ,french plums may also be arranged on a glass plate1 and garnished with bright-coloured sweetmeats1 which make a very good effect4 ,all fancy boxes of preserved and crystallized fruit may be put on the table or not1 at pleasure4 ,these little matters of detail must1 of course1 be left to individual taste4 ,seasonable4--,may be purchased all the year2 but are in greater perfection in the winter4 ,illustration3 ,,box ,,of ,,french ,,plums4 99 99 99 99 99 ,dish of ,mixed ,fruit4--,for a centre dish1 a mixture of various fresh fruits has a remarkably good effect1 particularly if a pine be added to the list4 ,a high raised appearance should be given to the fruit1 which is done in the following manner4 ,place a tumbler in the centre of the dish1 and1 in this tumbler1 the pine1 crown uppermost2 round the tumbler put a thick layer of moss1 and1 over this1 apples1 pears1 plums1 peaches1 and such fruit as is simultaneously in season4 ,by putting a layer of moss underneath1 so much fruit is not required1 besides giving a better shape to the dish4 ,grapes should be placed on the top of the fruit1 a portion of some of the bunches hanging over the sides of the dish in a nglig kind of manner1 which takes off the formal look of the dish4 ,in arranging the plums1 apples1 c41 let the colours contrast well4 ,seasonable4--,suitable for a dessert in ,september or ,october4 ,illustration3 ,,dish ,,of ,,mixed ,,fruit4 ,box of ,chocolate4--,this is served in an ornamental box1 placed on a glass plate or dish4 ,seasonable4--,may be purchased at any time4 ,illustration3 ,,box ,,of ,,chocolate4 99 99 99 99 99 ,dish of ,apples4--,the apples should be nicely wiped with a dry cloth1 and arranged on a dish1 piled high in the centre1 with evergreen leaves between each layer4 ,the inferior apples should form the bottom layer1 with the bright-coloured large ones at the top4 ,the leaves of the laurel1 bay1 holly1 or any shrub green in winter1 are suitable for garnishing dessert dishes4 ,oranges may be arranged in the same manner2 they should also be wiped with a dry cloth before being sent to table4 ,illustration3 ,,dish ,,of ,,apples4 99 99 99 99 99 ,dish of ,mixed ,summer ,fruit4--,this dish consists of cherries1 raspberries1 currants1 and strawberries1 piled in different layers1 with plenty of leaves between each layer1 so that each fruit is well separated4 ,the fruit should be arranged with a due regard to colour1 so that they contrast nicely one with the other4 ,our engraving shows a layer of white cherries at the bottom1 then one of red raspberries1 over that a layer of white currants1 and at the top some fine scarlet strawberries4 ,seasonable in ,june1 ,july1 and ,august4 ,illustration3 ,,dish ,,of ,,mixed ,,summer ,,fruit4 99 99 99 99 99 ,almonds and ,raisins4--,these are usually served on glass dishes1 the fruit piled high in the centre1 and the almonds blanched and strewn over4 ,to blanch the almonds1 put them into a small mug or teacup1 pour over them boiling water1 let them remain for #b or #c minutes1 and the skins may then be easily removed4 ,figs1 dates1 ,french plums1 c41 are all served on small glass plates or oval dishes1 but without the almonds4 ,seasonable at any time1 but more suitable in winter1 when fresh fruit is not obtainable4 ,illustration3 ,,almonds ,,and ,,raisins4 99 99 99 99 99 ,dish of ,strawberries4--,fine strawberries1 arranged in the manner shown in the engraving1 look exceedingly well4 ,the inferior ones should be placed at the bottom of the dish1 and the others put in rows pyramidically1 with the stalks downwards1 so that when the whole is completed1 nothing but the red part of the fruit is visible4 ,the fruit should be gathered with rather long stalks1 as there is then something to support it1 and it can be placed more upright in each layer4 ,a few of the finest should be reserved to crown the top4 ,,dish ,,of ,,strawberries4 ,,devonshire ,,junket4 ,ingredients4--,to every pint of new milk allow #b dessertspoonfuls of brandy1 #a dessertspoonful of sugar1 and #a dessertspoonful of prepared rennet2 thick cream1 pounded cinnamon1 or grated nutmeg4 ,mode4--,make the milk blood-warm2 put it into a deep dish with the brandy1 sugar1 and rennet2 stir it altogether1 and cover it over until it is set4 ,then spread some thick or clotted cream over the top1 grate some nutmeg1 and strew some sugar over1 and the dish will be ready to serve4 ,time4--,about #b hours to set the milk4 ,seasonable at any time4 ,,dinner1 ,being the grand solid meal of the day1 is a matter of considerable importance2 and a well-served table is a striking index of human ingenuity and resource4 ,the elegance with which a dinner is served depends1 of course1 partly upon the means1 but still more upon the taste of the master and mistress of the house4 ,it may be observed1 in general1 that there should always be flowers on the table1 and1 as they form no item of expense where a garden is1 there is no reason why they should not be employed every day4 ,the variety of the dishes which furnish forth a modern dinner-table1 does not necessarily imply anything unwholesome1 or anything capricious4 ,food that is not well relished cannot be well digested2 and the appetite of the over-worked man of business1 or statesman1 or of any dweller in towns1 whose occupations are exciting and exhausting1 is jaded1 and requires stimulation4 ,men and women who are in rude health1 and who have plenty of air and exercise1 eat the simplest food with relish1 and commonly digest it well2 but those conditions are out of the reach of many men4 ,they must suit their mode of dining to their mode of living1 if they cannot choose the latter4 ,it is in serving up food that is at once appetizing and wholesome that the skill of the modern housewife is severely tasked2 and she has scarcely a more important duty to fulfil4 ,it is1 in fact1 her particular vocation1 in virtue of which she may be said to hold the health of the family1 and of the friends of the family1 in her hands from day to day4 ,the following aphorisms and short directions in relation to dinner-parties1 are well deserving of notice3--8,let the number of your guests never exceed twelve1 so that the conversation may be general4 ,let the temperature of the dining-room be about #fh4 ,let the dishes be few in number in the first course1 but proportionally good4 ,the order of food is from the most substantial to the lightest4 ,the order of drinking wine is from the mildest to the most foamy and most perfumed4 ,to invite a person to your house is to take charge of his happiness so long as he is beneath your roof4 ,the mistress of the house should always be certain that the coffee is excellent2 whilst the master should be answerable for the quality of his wines and liqueurs40 ,dinners la ,russe differ from ordinary dinners in the mode of serving the various dishes4 ,in a dinner la ,russe1 the dishes are cut up on a sideboard1 and handed round to the guests1 and each dish may be considered a course4 ,the table for a dinner la ,russe should be laid with flowers and plants in fancy flower-pots down the middle1 together with some of the dessert dishes4 ,a menu or bill of fare should be placed by the side of each guest4 ,the following are bills of fare for dinners la ,russe1 and eatable from ,july to ,november3 the dishes can easily be varied to suit other months4 ,,service ,a ,,la ,,russe 7,july74 ,julienne ,soup1 ,vermicelli ,soup4 ,boiled ,salmon1 ,turbot and ,lobster ,sauce4 ,soles-,water ,souchy1 ,perch-,water ,souchy4 ,matelote d',anguilles la ,toulouse1 ,filets de ,soles la ,normandie4 ,rod ,mullet1 ,trout4 ,lobster ,rissoles1 ,whitebait4 ,riz de ,veau la ,banquire1 ,filets de ,poulets aux ,concombres4 ,canards la ,rouennaise1 ,mutton ,cutlets la ,jardinire4 ,braised ,beef la ,flamande1 ,spring ,chickens1 ,roast ,quarter of ,lamb1 ,roast ,saddle of ,mutton1 ,tongue1 ,ham and ,peas4 ,quails1 larded1 ,roast ,ducks1 ,turkey ,poult1 larded4 ,mayonnaise of ,chicken1 ,tomatoes1 ,green ,peas la ,franaise4 ,sudoise of ,strawberries1 ,charlotte ,russe1 ,compte of ,cherries4 ,neapolitan ,cakes1 ,pastry1 ,madeira ,wine ,jelly4 ,iced ,pudding la ,nesselrode4 ,dessert and ,ices4 ,,service ,a ,,la ,,russe 7,november74 ,ox-tail ,soup1 ,soup la ,jardinire4 ,turbot and ,lobster ,sauce1 ,crimped ,cod and ,oyster ,sauce4 ,stewed ,eels1 ,soles la ,normandie4 ,pike and ,cream ,sauce4 ,fried ,fileted ,soles4 ,filets de ,buf la ,jardinire1 ,croquettes of ,game aux ,champignons4 ,chicken ,cutlets1 ,mutton ,cutlets and ,tomato ,sauce4 ,lobster ,rissoles1 ,oyster ,patties4 ,partridges aux fines ,herbes1 ,larded ,sweetbreads4 ,roast ,beef1 ,poulets aux ,cressons1 ,haunch of ,mutton1 ,roast ,turkey1 ,boiled ,turkey and ,celery ,sauce1 ,ham4 ,grouse1 ,pheasants1 ,hare4 ,salad1 ,artichokes1 ,stewed ,celery4 ,italian ,cream1 ,charlotte aux ,pommes1 ,compte of ,pears4 ,crotes madres aux ,fruits1 ,pastry1 ,punch ,jelly4 ,iced ,pudding4 ,dessert and ,ices4 ,,dormers4 ,,cold ,,meat ,,cookery4 ,ingredients4-- lb4 of cold mutton1 #b oz4 of beef suet1 pepper and salt to taste1 #c oz4 of boiled rice1 #a egg1 bread-crumbs1 made gravy4 ,mode4--,chop the meat1 suet1 and rice finely2 mix well together1 and add a high seasoning of pepper and salt1 and roll into sausages2 cover them with egg and bread-crumbs1 and fry in hot dripping of a nice brown4 ,serve in a dish with made gravy poured round them1 and a little in a tureen4 ,time4-- hour to fry the sausages4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable at any time4 ,,draught for ,summer4 ,ingredients4--,the juice of #a lemon1 a tumblerful of cold water1 pounded sugar to taste1 small teaspoonful of carbonate of soda4 ,mode4--,squeeze the juice from the lemon2 strain1 and add it to the water1 with sufficient pounded sugar to sweeten the whole nicely4 ,when well mixed1 put in the soda1 stir well1 and drink while the mixture is in an effervescing state4 ,,drink1 ,pleasant1 for ,warm ,weather4 ,ingredients4--,to every pint of good ale allow #a bottle of ginger beer4 ,mode4--,for this beverage the ginger beer must be in an effervescing state1 and the beer not in the least turned or sour4 ,mix them together1 and drink immediately4 ,the draught is refreshing and wholesome1 as the ginger corrects the action of the beer4 ,it does not deteriorate by standing a little1 but1 of course1 is better when taken fresh4 ,,dripping1 to ,clarify4 ,good and fresh dripping answers very well for basting everything except game and poultry1 and1 when well clarified1 serves for frying nearly as well as lard2 it should be kept in a cool place1 and will remain good some time4 ,to clarify it put the dripping into a basin1 pour over it boiling water1 and keep stirring the whole to wash away the impurities4 ,let it stand to cool1 when the water and dirty sediment will settle at the bottom of the basin4 ,remove the dripping1 and put it away in jars or basins for use4 99 99 99 99 99 ,another ,way4--,put the dripping into a clean saucepan1 and let it boil for a few minutes over a slow fire1 and be careful to skim it well4 ,let it stand to cool a little1 then strain it through a piece of muslin into jars for use4 ,beef dripping is preferable to any other for cooking purposes1 as1 with mutton dripping1 there is liable to be a tallowy taste and smell4 ,,duck1 ,hashed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast duck1 rather more than #a pint of weak stock or water1 #a onion1 #a oz4 of butter1 thickening of butter and flour1 salt and cayenne to taste1 teaspoonful of minced lemon-peel1 #a dessertspoonful of lemon-juice1 glass of port wine4 ,mode4--,cut the duck into nice joints1 and put the trimmings into a stewpan2 slice and fry the onion in a little butter2 add these to the trimmings1 pour in the above proportion of weak stock or water1 and stew gently for #a hour4 ,strain the liquor1 thicken it with butter and flour1 season with salt and cayenne1 and add the remaining ingredients2 boil it up and skim well2 lay in the pieces of duck1 and let them get thoroughly hot through by the side of the fire1 but do not allow them to boil3 they should soak in the gravy for about hour4 ,garnish with sippets of toasted bread4 ,the hash may be made richer by using a stronger and more highly-flavoured gravy2 a little spice or pounded mace may also be added1 when their flavour is liked4 ,time4--#a hour4 ,average cost1 exclusive of cold duck1 #d;d4 ,seasonable from ,november to ,february2 ducklings from ,may to ,august4 ,,ducks1 ,roast4 ,ingredients4--,a couple of ducks2 sage-and-onion stuffing2 a little flour4 ,choosing and ,trussing4--,choose ducks with plump bellies1 and with thick and yellowish feet4 ,they should be trussed with the feet on1 which should be scalded1 and the skin peeled off1 and then turned up close to the legs4 ,run a skewer through the middle of each leg1 after having drawn them as close as possible to the body1 to plump up the breast1 passing the same quite through the body4 ,cut off the heads and necks1 and the pinions at the first joint2 bring these close to the sides1 twist the feet round1 and truss them at the back of the bird4 ,after the duck is stuffed1 both ends should be secured with string1 so as to keep in the seasoning4 ,mode4--,to insure ducks being tender1 never dress them the same day they are killed2 and1 if the weather permits1 they should hang a day or two4 ,make a stuffing of sage and onion sufficient for one duck1 and leave the other unseasoned1 as the flavour is not liked by everybody4 ,put them down to a brisk clear fire1 and keep them well basted the whole of the time they are cooking4 ,a few minutes before serving1 dredge them lightly with flour1 to make them froth and look plump2 and when the steam draws towards the fire1 send them to table hot and quickly1 with a good brown gravy poured round1 but not over the ducks1 and a little of the same in a tureen4 ,when in season1 green peas should invariably accompany this dish4 ,time4--,full-grown ducks from to #a hour2 ducklings from #be to #ce minutes4 ,average cost1 from #bs4 #c;d4 to #bs4 #f;d4 each4 ,sufficient4--,a couple of ducks for #f or #g persons4 ,seasonable4--,ducklings from ,april to ,august2 ducks from ,november to ,february4 ,illustration3 ,,roast ,,duck4 ,,duck1 ,roast1 to carve4 ,illustration3 ,,roast ,,duck4 ,illustration3 ,,leg1 ,,wing1 ,,and ,,neckbone ,,of ,,duck4 ,no dishes require so much knowledge and skill in their carving as do game and poultry2 for it is necessary to be well acquainted with the anatomy of the bird in order to place the knife at exactly the proper point4 ,a tough fowl and an old goose are sad triers of a carver's powers and temper1 and1 indeed1 sometimes of the good humour of those in the neighbourhood of the carver2 for a sudden tilt of the dish may eventuate in the placing of a quantity of the gravy in the lap of the right or left-hand supporter of the host4 ,we will endeavour to assist those who are unacquainted with the 8gentle art of carving10 and also those who are but slightly acquainted with it1 by simply describing the rules to follow1 and referring to the distinctly-marked illustrations of each dish1 which will further help to bring light to the minds of the uninitiated4 ,if the bird be a young duckling1 it may be carved like a fowl1 viz41 by first taking off the leg and the wing on either side2 but in cases where the duckling is very small1 it will be as well not to separate the leg from the wing1 as they will not then form too large a portion for a single serving4 ,after the legs and wings are disposed of1 the remainder of the duck will be also carved in the same manner as a fowl2 and not much difficulty will be experienced1 as ducklings are tender1 and the joints are easily broken by a little gentle forcing1 or penetrated by the knife4 ,in cases where the duck is a large bird1 the better plan to pursue is then to carve it like a goose1 that is1 by cutting pieces from the breast in the direction indicated by the lines marked from #a to #b1 commencing to carve the slices close to the wing1 and then proceeding upwards from that to the breastbone4 ,if more should be wanted than can be obtained from both sides of the breast1 then the legs and wings must be attacked1 in the same way as is described in connection with carving a fowl4 ,it may be here remarked1 that as the legs of a duck are placed far more backward than those of a fowl1 their position causing the waddling motion of the bird1 the thigh-bones will be found considerably nearer towards the backbone than in a chicken2 this is the only difference worth mentioning4 ,the carver should ask each guest if a portion of stuffing would be agreeable2 and in order to get at this1 a cut should be made below the breast1 as shown by the line from #c to #d1 at the part called the 8apron10 and the spoon inserted4 7,as described in the recipe1 it is an excellent plan1 when a couple of ducks are served1 to have one with1 and the other without1 stuffing47 ,as to the prime parts of a duck1 it has been said that 8the wing of a flier and the leg of a swimmer0 are severally the best portions4 ,some persons are fond of the feet of the duck2 and1 in trussing1 these should never be taken off4 ,the leg1 wing1 and neckbone are here shown2 so that it will be easy to see the shape they should be when cut off4 ,note4--,ducklings are trussed and roasted in the same manner1 and served with the same sauces and accompaniments4 ,when in season1 do not omit apple sauce4 ,,duck ,,and ,,peas1 ,stewed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast duck1 #b oz4 of butter1 #c or #d slices of lean ham or bacon1 #a tablespoonful of flour1 #b pints of thin gravy1 #a1 or a small bunch of green onions1 #c sprigs of parsley1 #c cloves1 #a pint of young green peas1 cayenne and salt to taste1 #a teaspoonful of pounded sugar4 ,mode4--,put the butter into a stewpan2 cut up the duck into joints1 lay them in with the slices of lean ham or bacon2 make it brown1 then dredge in a tablespoonful of flour1 and stir this well in before adding the gravy4 ,put in the onion1 parsley1 cloves1 and gravy1 and when it has simmered for hour1 add a pint of young green peas1 and stew gently for about hour4 ,season with cayenne1 salt1 and sugar2 take out the duck1 place it round the dish1 and the peas in the middle4 ,time4-- hour4 ,average cost1 exclusive of the cold duck1 #as4 ,seasonable from ,june to ,august4 ,,duck ,,and ,,peas1 ,stewed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast duck1 pint of good gravy1 cayenne and salt to taste1 teaspoonful of minced lemon-peel1 #a teaspoonful of pounded sugar1 #b oz4 of butter rolled in flour1 #a pint of green peas4 ,mode4--,cut up the duck into joints1 lay it in the gravy1 and add a seasoning of cayenne1 salt1 and minced lemon-peel2 let this gradually warm through1 but not boil4 ,throw the peas into boiling water slightly salted1 and boil them rapidly until tender4 ,drain them1 stir in the pounded sugar1 and the butter rolled in flour2 shake them over the fire for two or three minutes1 and serve in the centre of the dish1 with the duck laid round4 ,time4--#ae minutes to boil the peas1 when they are full grown4 ,average cost1 exclusive of the cold duck1 #aj;d4 ,seasonable from ,june to ,august4 ,,duck1 ,stewed1 in ,turnips4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold duck1 pint of good gravy1 #d shalots1 a few slices of carrot1 a small bunch of savoury herbs1 #a blade of pounded mace1 #a lb4 of turnips weighed after being peeled1 #b oz4 of butter1 pepper and salt to taste4 ,mode4--,cut up the duck into joints1 fry the shalots1 carrots1 and herbs1 and put them with the duck into the gravy4 ,cut about #a lb4 of turnips into inch squares1 put the butter into a stewpan1 and stew them till quite tender1 which will be in about hour1 or rather more2 season with pepper and salt1 and serve on the centre of the dish1 with the duck1 c41 laid round4 ,time4--,rather more than hour to stew the turnips4 ,average cost1 exclusive of cold duck1 #as4 ,seasonable from ,november to ,february4 ,,duck1 to ,ragot a whole4 ,ingredients4--#a large duck1 pepper and salt to taste1 good beef gravy1 #b onions sliced1 #d sage-leaves1 a few leaves of lemon thyme1 thickening of butter and flour4 ,mode4--,after having emptied and singed the duck1 season it inside with pepper and salt1 and truss it4 ,roast it before a clear fire for about #bj minutes1 and let it acquire a nice brown colour4 ,put it into a stewpan with sufficient well-seasoned beef gravy to cover it2 slice and fry the onions1 and add these1 with the sage-leaves and lemon thyme1 both of which should be finely minced1 to the stock4 ,simmer gently until the duck is tender2 strain1 skim1 and thicken the gravy with a little butter and flour2 boil it up1 pour over the duck1 and serve4 ,when in season1 about #a pint of young green peas1 boiled separately1 and put in the ragot1 very much improve this dish4 ,time4--#bj minutes to roast the duck2 #bj minutes to stew it4 ,average cost1 from #bs4 #c;d4 to #bs4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,november to ,february2 ducklings from ,april to ,august4 ,,duck1 ,wild1 ,hashed4 ,ingredients4--,the remains of cold roast wild duck1 #a pint of good brown gravy1 #b tablespoonfuls of bread-crumbs1 #a glass of claret1 salt1 cayenne1 and mixed spices to taste2 #a tablespoonful of lemon or ,seville orange-juice4 ,mode4--,cut the remains of the duck into neat joints1 put them into a stewpan1 with all the above ingredients2 let them get gradually hot by the side of the fire1 and occasionally stir the contents2 when on the point of boiling1 serve1 and garnish the dish with sippets of toasted bread4 ,time4--,about hour4 ,seasonable from ,november to ,february4 ,,duck1 ,wild1 ,ragot of4 ,ingredients4--#b wild ducks1 #d shalots1 #a pint of stock 7see ,,stock71 #a glass of port wine1 #a oz4 of butter1 a little flour1 the juice of lemon1 cayenne and salt to taste4 ,mode4--,ducks that have been dressed and left from the preceding day will answer for this dish4 ,cut them into joints1 reserve the legs1 wings1 and breasts until wanted2 put the trimmings into a stewpan with the shalots and stock1 and let them simmer for about hour1 and strain the gravy4 ,put the butter into a stewpan2 when melted1 dredge in a little flour1 and pour in the gravy made from the bones2 give it one boil1 and strain it again2 add the wine1 lemon-juice1 and cayenne2 lay in the pieces of duck1 and let the whole gradually warm through1 but do not allow it to boil1 or the duck will be hard4 ,the gravy should not be too thick1 and should be very highly seasoned4 ,the squeeze of a ,seville orange is a great improvement to this dish4 ,time4--,about hour to make the gravy2 hour for the duck gradually to warm through4 ,seasonable from ,november to ,february4 ,,duck1 ,wild1 ,roast4 ,ingredients4--,wild duck1 flour1 butter4 ,mode4--,carefully pluck and draw them2 cut off the heads close to the necks1 leaving sufficient skin to turn over1 and do not cut off the feet2 some twist each leg at the knuckle1 and rest the claws on each side of the breast2 others truss them as shown in our illustration4 ,roast the birds before a quick fire1 and1 when they are first put down1 let them remain for #e minutes without basting 7this will keep the gravy in72 afterwards baste plentifully with butter1 and a few minutes before serving dredge them lightly with flour2 baste well1 and send them to table nicely frothed1 and full of gravy4 ,if overdone1 the birds will lose their flavour4 ,serve with a good gravy in the dish1 or orange gravy1 and send to table with them a cut lemon4 ,to take off the fishy taste which wild fowl sometimes have1 baste them for a few minutes with hot water to which have been added an onion and a little salt2 then take away the pan1 and baste with butter4 ,time4--,when liked under-dressed1 #bj to #be minutes2 well done1 #be to #ce minutes4 ,average cost1 #ds4 to #es4 the couple4 ,illustration3 ,,roast ,,wild ,,duck4 ,,duck1 ,wild1 to ,carve4 ,as game is almost universally served as a dainty1 and not as a dish to stand the assaults of an altogether fresh appetite1 these dishes are not usually cut up entirely1 but only those parts are served of each which are considered the best flavoured and the primest4 ,of wild fowl1 the breast alone is considered by epicures worth eating1 and slices are cut from this1 in the direction indicated by the lines1 from #a to #b2 if necessary1 the leg and the wing can be taken off by passing the knife from #c to #d1 and by generally following the directions described for carving boiled fowl4 ,illustration3 ,,wild ,,duck4 ,,dumplings1 ,sussex1 or ,hard4 ,ingredients4--#a lb4 of flour1 pint of water1 saltspoonful of salt4 ,mode4--,mix the flour and water together to a smooth paste1 previously adding a small quantity of salt4 ,form this into small round dumplings2 drop them into boiling water1 and boil from to hour4 ,they maybe served with roast or boiled meat2 in the latter case1 they may be cooked with the meat1 but should be dropped into the water when it is quite boiling4 ,time4-- to hour4 ,sufficient for #aj or #ab dumplings4 ,seasonable at any time4 ,,dutch ,,flummery4 ,ingredients4--#a oz4 of isinglass1 the rind and juice of #a lemon1 #a pint of water1 #d eggs1 #a pint of sherry1 ,madeira1 or raisin-wine2 sifted sugar to taste4 ,mode4--,put the water1 isinglass1 and lemon-rind into a lined saucepan1 and simmer gently until the isinglass is dissolved2 strain this into a basin1 stir in the eggs1 which should be well beaten1 the lemon-juice1 which should be strained1 and the wine2 sweeten to taste with pounded sugar1 mix all well together1 pour it into a jug1 set this jug in a saucepan of boiling water over the fire1 and keep stirring it one way until it thickens2 but take care that it does not boil4 ,strain it into a mould that has been oiled or laid in water for a short time1 and put it in a cool place to set4 ,a tablespoonful of brandy stirred in just before it is poured into the mould1 improves the flavour of this dish3 it is better if it is made the day before it is required for table4 ,time4-- hour to simmer the isinglass2 about hour to stir the mixture over the fire4 ,average cost1 #ds4 #f;d41 if made with sherry2 less with raisin-wine4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,eel ,,broth4 ,ingredients4-- lb4 of eel1 a small bunch of sweet herbs1 including parsley1 onion1 #aj peppercorns1 #c pints of water1 #b cloves1 salt and pepper to taste4 ,mode4--,after having cleaned and skinned the eel1 cut it into small pieces1 and put it into a stewpan with the other ingredients2 simmer gently until the liquid is reduced to nearly half1 carefully removing the scum as it rises4 ,strain it through a hair sieve3 put it by in a cool place1 and1 when wanted1 take off all the fat on the top2 warm up as much as is required1 and serve with sippets of toasted bread4 ,this is a very nutritious broth1 and easy of digestion4 ,time4--,to be simmered until the liquor is reduced to half4 ,average cost1 #f;d4 ,sufficient to make #a pint of broth4 ,seasonable from ,june to ,march4 ,,eel ,,pie4 ,ingredients4--#a lb4 of eels1 a little chopped parsley1 #a shalot1 grated nutmeg1 pepper and salt to taste1 the juice of a lemon1 small quantity of forcemeat1 pint of ,bchamel2 puff paste4 ,mode4--,skin and wash the eels1 cut them in pieces #b inches long1 and line the bottom of the pie-dish with forcemeat4 ,put in the eels1 and sprinkle them with the parsley1 shalots1 nutmeg1 seasoning1 and lemon-juice1 and cover with puff paste4 ,bake for #a hour1 or rather more2 make the ,bchamel hot1 and pour it into the pie4 ,time4--,rather more than #a hour4 ,seasonable from ,august to ,march4 ,,eel ,,soup4 ,ingredients4--#c lbs4 of eels1 #a onion1 #b oz4 of butter1 #c blades of mace1 #a bunch of sweet herbs1 oz4 of peppercorns1 salt to taste1 #b tablespoonfuls of flour1 pint of cream1 #b quarts of water4 ,mode4--,wash the eels1 cut them into thin slices1 and put them into the stewpan with the butter2 let them simmer for a few minutes1 then pour the water to them1 and add the onion1 cut in thin slices1 the herbs1 mace1 and seasoning4 ,simmer till the eels are tender1 but do not break the fish4 ,take them out carefully1 mix the flour smoothly to a batter with the cream1 bring it to a boil1 pour over the eels1 and serve4 ,time4--#a hour or rather more4 ,average cost1 #aj;d4 per quart4 ,seasonable from ,june to ,march4 ,sufficient for #h persons4 ,note4--,this soup may be flavoured differently by omitting the cream1 and adding a little ketchup or ,harvey's sauce4 ,,eels1 ,boiled4 ,ingredients4--#d small eels1 sufficient water to cover them2 a large bunch of parsley4 ,mode4--,choose small eels for boiling2 put them into a stewpan with the parsley1 and just sufficient water to cover them2 simmer till tender4 ,take them out1 pour a little parsley and butter over them1 and serve some in a tureen4 ,time4-- hour4 ,average cost1 #f;d4 per lb4 ,seasonable from ,june to ,march4 ,sufficient for #d persons4 ,,eel1 ,collared4 ,ingredients4--#a large eel2 pepper and salt to taste2 #b blades of mace1 #b cloves1 a little allspice very finely pounded1 #f leaves of sage1 and a small bunch of herbs minced very small4 ,mode4--,bone the eel and skin it2 split it1 and sprinkle it over with the ingredients1 taking care that the spices are very finely pounded1 and the herbs chopped very small4 ,roll it up and bind with a broad piece of tape1 and boil it in water1 mixed with a little salt and vinegar1 till tender4 ,it may either be served whole or cut in slices2 and when cold1 the eel should be kept in the liquor it was boiled in1 but with a little more vinegar put to it4 ,time4--#b hours4 ,average cost1 #f;d4 per lb4 ,seasonable from ,august to ,march4 ,,eels1 ,fried4 ,ingredients4--#a lb4 of eels1 #a egg1 a few bread-crumbs1 hot lard4 ,mode4--,wash the eels1 cut them into pieces #c inches long1 trim and wipe them very dry2 dredge with flour1 rub them over with egg1 and cover with bread-crumbs2 fry a nice brown in hot lard4 ,if the eels are small1 curl them round1 instead of cutting them up4 ,garnish with fried parsley4 ,time4--#bj minutes or rather less4 ,average cost1 #f;d4 per lb4 ,seasonable from ,june to ,march4 ,,eels1 en ,matelote4 ,ingredients4--#e or #f young onions1 a few mushrooms1 when obtainable2 salt1 pepper1 and nutmeg to taste2 #a laurel leaf1 pint of port wine1 pint of medium stock1 butter and flour to thicken2 #b lbs4 of eels4 ,mode4--,rub the stewpan with butter1 dredge in a little flour1 add the onions cut very small1 slightly brown them1 and put in all the other ingredients4 ,wash1 and cut up the eels into pieces #c inches long2 put them in the stewpan1 and simmer for hour4 ,make round the dish a border of crotons1 or pieces of toasted bread2 arrange the eels in a pyramid in the centre1 and pour over the sauce4 ,serve very hot4 ,time4-- hour4 ,average cost1 #as4 #i;d4 for this quantity4 ,seasonable from ,august to ,march4 ,sufficient for #e or #f persons4 ,,eels1 ,stewed4 ,ingredients4--#b lbs4 of eels1 #a pint of rich strong stock1 #a onion1 #c cloves1 a piece of lemon-peel1 #a glass of port or ,madeira1 #c tablespoonfuls of cream2 thickening of flour2 cayenne and lemon-juice to taste4 ,mode4--,wash and skin the eels1 and cut them into pieces about #c inches long2 pepper and salt them1 and lay them in a stewpan2 pour over the stock1 add the onion stuck with cloves1 the lemon-peel1 and the wine4 ,stew gently for hour1 or rather more1 and lift them carefully on a dish1 which keep hot4 ,strain the gravy1 stir the cream1 sufficient flour to thicken2 mix altogether1 boil for #b minutes1 and add the cayenne and lemon-juice2 pour over the eels and serve4 ,time4-- hour4 ,average cost for this quantity1 #bs4 #c;d4 ,seasonable from ,june to ,march4 ,sufficient for #e or #f persons4 ,,eels1 ,stewed4 ,ingredients4--#b lbs4 of middling-sized eels1 #a pint of medium stock1 pint of port wine2 salt1 cayenne1 and mace to taste2 #a teaspoonful of essence of anchovy1 the juice of a lemon4 ,mode4--,skin1 wash1 and clean the eels1 thoroughly2 cut them into pieces #c inches long1 and put them into strong salt and water for #a hour2 dry them well with a cloth1 and fry them brown4 ,put the stock on with the heads and tails of the eels1 and simmer for hour2 strain it1 and add all the other ingredients4 ,put in the eels1 and stew gently for hour1 when serve4 ,time4--#b hours4 ,average cost1 #as4 #i;d4 ,seasonable from ,june to ,march4 ,sufficient for #e or #f persons4 ,,eels1 la ,tartare4 ,ingredients4--#b lbs4 of eels1 #a carrot1 #a onion1 a little flour1 #a glass of sherry2 salt1 pepper1 and nutmeg to taste2 bread-crumbs1 #a egg1 #b tablespoonfuls of vinegar4 ,mode4--,rub the butter on the bottom of the stewpan2 cut up the carrot and onion1 and stir them over the fire for #e minutes2 dredge in a little flour1 add the wine and seasoning1 and boil for an hour4 ,skin and wash the eels1 cut them into pieces1 put them to the other ingredients1 and simmer till tender4 ,when they are done1 take them out1 let them get cold1 cover them with egg and bread-crumbs1 and fry them of a nice brown4 ,put them on a dish1 pour sauce piquante over1 and serve them hot4 ,time4--#a hour4 ,average cost1 #as4 #h;d41 exclusive of the sauce piquante4 ,seasonable from ,august to ,march4 ,sufficient for #e or #f persons4 ,,eggs4 ,there is only one opinion as to the nutritive properties of eggs1 although the qualities of those belonging to different birds vary somewhat4 ,those of the common hen are most esteemed as delicate food1 particularly when 8new-laid40 ,the quality of eggs depends much upon the food given to the hen4 ,eggs in general are considered most easily digestible when little subjected to the art of cookery4 ,the lightest way of dressing them is by poaching1 which is effected by putting them for a minute or two into brisk boiling water3 this coagulates the external white1 without doing the inner part too much4 ,eggs are much better when new-laid than a day or two afterwards4 ,the usual time allotted for boiling eggs in the shell is #c to #c minutes3 less time than that in boiling water will not be sufficient to solidify the white1 and more will make the yolk hard and less digestible3 it is very difficult to guess accurately as to the time4 ,great care should be employed in putting them into the water1 to prevent cracking the shell1 which inevitably causes a portion of the white to exude1 and lets water into the egg4 ,for the purpose of placing eggs in water1 always choose a large spoon in preference to a small one4 ,eggs are often beaten up raw in nutritive beverages4 ,the eggs of the turkey are almost as mild as those of the hen2 the egg of the goose is large1 but well-tasted4 ,ducks' eggs have a rich flavour2 the albumen is slightly transparent1 or bluish1 when set or coagulated by boiling1 which requires less time than hens' eggs4 ,guinea-fowl eggs are smaller and more delicate than those of the hen4 ,eggs of wild fowl are generally coloured1 often spotted2 and the taste generally partakes somewhat of the bird they belong to4 ,those of land birds that are eaten1 as the plover1 lapwing1 ruff1 c41 are in general much esteemed2 but those of sea-fowl have1 more or less1 a strong fishy taste4 ,the eggs of the turtle are very numerous3 they consist of yolk only1 without shell1 and are delicious4 ,when fresh eggs are dropped into a vessel full of boiling water1 they crack1 because the eggs being well filled1 the shells give way to the efforts of the interior fluids1 dilated by heat4 ,if the volume of hot water be small1 the shells do not crack1 because its temperature is reduced by the eggs before the interior dilation can take place4 ,stale eggs1 again1 do not crack because the air inside is easily compressed4 ,,egg ,,balls1 for ,soups and made ,dishes4 ,ingredients4--#h eggs1 a little flour2 seasoning to taste of salt4 ,mode4--,boil #f eggs for #bj minutes1 strip off the shells1 take the yolks and pound them in a mortar4 ,beat the yolks of the #b uncooked eggs2 add them1 with a little flour and salt1 to those pounded2 mix all well together1 and roll into balls4 ,boil them before they are put into the soup or other dish they may be intended for4 ,,egg ,,sauce1 for ,salt ,fish4 ,ingredients4--#d eggs1 pint of melted butter1 when liked1 a very little lemon-juice4 ,mode4--,boil the eggs until quite hard1 which will be in about #bj minutes1 and put them into cold water for hour4 ,strip off the shells1 chop the eggs into small pieces1 not1 however1 too fine4 ,make the melted butter very smooth1 and1 when boiling1 stir in the eggs1 and serve very hot4 ,lemon-juice may be added at pleasure4 ,time4--#bj minutes to boil the eggs4 ,average cost1 #h;d4 ,sufficient4--,this quantity for #c or #d lbs4 of fish4 ,note4--,when a thicker sauce is required1 use one or two more eggs to the same quantity of melted butter4 ,,egg ,,soup4 ,ingredients4--,a tablespoonful of flour1 #d eggs1 #b small blades of finely-pounded mace1 #b quarts of stock4 ,mode4--,beat up the flour smoothly in a teaspoonful of cold stock1 and put in the eggs2 throw them into boiling stock1 stirring all the time4 ,simmer for of an hour4 ,season and serve with a ,french roll in the tureen or fried sippets of bread4 ,time4-- an hour4 ,average cost1 #aa;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,egg ,,wine4 ,ingredients4--#a egg1 #a tablespoonful and glass of cold water1 #a glass of sherry1 sugar and grated nutmeg to taste4 ,mode4--,beat the egg1 mixing with it a tablespoonful of cold water2 make the wine-and-water hot1 but not boiling2 pour it on the egg1 stirring all the time4 ,add sufficient lump sugar to sweeten the mixture1 and a little grated nutmeg2 put all into a very clean saucepan1 set it on a gentle fire1 and stir the contents one way until they thicken1 but do not allow them to boil4 ,serve in a glass with sippets of toasted bread or plain crisp biscuits4 ,when the egg is not warmed1 the mixture will be found easier of digestion1 but it is not so pleasant a drink4 ,sufficient for #a person4 ,,eggs1 to ,boil for ,breakfast1 ,salads1 c4 ,eggs for boiling cannot be too fresh1 or boiled too soon after they are laid2 but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old4 ,have ready a saucepan of boiling water2 put the eggs into it gently with a spoon1 letting the spoon touch the bottom of the saucepan before it is withdrawn1 that the egg may not fall1 and consequently crack4 ,for those who like eggs lightly boiled1 #c minutes will be found sufficient2 #c to #d minutes will be ample time to set the white nicely2 and1 if liked hard1 #f to #g minutes will not be found too long4 ,should the eggs be unusually large1 as those of black ,spanish fowls sometimes are1 allow an extra minute for them4 ,eggs for salads should be boiled from #aj minutes to hour1 and should be placed in a basin of cold water for a few minutes2 they should then be rolled on the table with the hand1 and the shell will peel off easily4 ,time4--,to boil eggs lightly1 for invalids or children1 #c minutes2 to boil eggs to suit the generality of tastes1 #c to #d minutes2 to boil eggs hard1 #f to #g minutes2 for salads1 #aj to #ae minutes4 ,illustration3 ,,egg-,,stand ,,for ,,the ,,breakfast-,,table4 ,,eggs1 ,buttered4 ,ingredients4--#d new-laid eggs1 #b oz4 of butter4 ,mode4--,procure the eggs new-laid if possible2 break them into a basin1 and beat them well2 put the butter into another basin1 which place in boiling water1 and stir till the butter is melted4 ,pour that and the eggs into a lined saucepan2 hold it over a gentle fire1 and1 as the mixture begins to warm1 pour it two or three times into the basin1 and back again1 that the two ingredients may be well incorporated4 ,keep stirring the eggs and butter one way until they are hot1 without boiling1 and serve on hot buttered toast4 ,if the mixture is allowed to boil1 it will curdle1 and so be entirely spoiled4 ,time4--,about #e minutes to make the eggs hot4 ,average cost1 #g;d4 ,sufficient4--,allow a slice to each person4 ,seasonable at any time4 ,,eggs1 to ,choose4 ,in choosing eggs1 apply the tongue to the large end of the egg1 and1 if it feels warm1 it is new1 and may be relied on as a fresh egg4 ,another mode of ascertaining their freshness is to hold them before a lighted candle or to the light1 and1 if the egg looks clear1 it will be tolerably good2 if thick1 it is stale2 and if there is a black spot attached to the shell1 it is worthless4 ,no egg should be used for culinary purposes with the slightest taint in it1 as it will render perfectly useless those with which it has been mixed4 ,eggs that are purchased1 and that cannot be relied on1 should always be broken in a cup1 and then put into a basin3 by this means stale or bad eggs may be easily rejected1 without wasting the others4 ,,eggs1 ,ducks'4 ,ducks' eggs are usually so strongly flavoured that1 plainly boiled1 they are not good for eating2 they answer1 however1 very well for various culinary preparations where eggs are required2 such as custards1 c4 c4 ,being so large and highly-flavoured1 #a duck's egg will go as far as #b small hen's eggs1 besides making whatever they are mixed with exceedingly rich4 ,they also are admirable when used in puddings4 ,,eggs1 ,fried4 ,ingredients4--#d eggs1 lb4 of lard1 butter or clarified dripping4 ,mode4--,place a delicately-clean frying-pan over a gentle fire2 put in the fat1 and allow it to come to the boiling-point4 ,break the eggs into cups1 slip them into the boiling fat1 and let them remain until the whites are delicately set2 and1 whilst they are frying1 ladle a little of the fat over them4 ,take them up with a slice1 drain them for a minute from their greasy moisture1 trim them neatly1 and serve on slices of fried bacon or ham2 or the eggs may be placed in the middle of the dish1 with the bacon put round as a garnish4 ,time4--#b to #c minutes4 ,average cost1 #a;d4 each2 #b;d4 when scarce4 ,sufficient for #b persons4 ,seasonable at any time4 ,illustration3 ,,fried ,,eggs ,,on ,,bacon4 ,,eggs la ,matre d',htel4 ,ingredients4-- lb4 of fresh butter1 #a tablespoonful of flour1 pint of milk1 pepper and salt to taste1 #a tablespoonful of minced parsley1 the juice of lemon1 #f eggs4 ,mode4--,put the flour and half the butter into a stewpan2 stir them over the fire until the mixture thickens2 pour in the milk1 which should be boiling2 add a seasoning of pepper and salt1 and simmer the whole for #e minutes4 ,put the remainder of the butter into the sauce1 and add the minced parsley2 then boil the eggs hard1 strip off the shell1 cut the eggs into quarters1 and put them on a dish4 ,bring the sauce to the boiling-point1 add the lemon-juice1 pour over the eggs and serve4 ,time4--#e minutes to boil the sauce2 the eggs1 #aj to #ae minutes4 ,average cost1 #as4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,eggs1 to ,pickle4 ,ingredients4--#af eggs1 #a quart of vinegar1 oz4 of black pepper1 oz4 of ,jamaica pepper1 oz4 of ginger4 ,mode4--,boil the eggs for #ab minutes1 then dip them into cold water1 and take off the shells4 ,put the vinegar1 with the pepper and ginger1 into a stewpan1 and let it simmer for #aj minutes4 ,now place the eggs in a jar1 pour over them the vinegar1 c41 boiling hot1 and1 when cold1 tie them down with bladder to exclude the air4 ,this pickle will be ready for use in a month4 ,average cost1 for this quantity1 #as4 #i;d4 ,seasonable4--,this should be made about ,easter1 as at this time eggs are plentiful and cheap4 ,a store of pickled eggs will be found very useful and ornamental in serving with many first and second course dishes4 ,,eggs ,,au ,,plat1 or ,,au ,,miroir1 served on the ,dish in which they are ,cooked4 ,ingredients4--#d eggs1 #a oz4 of butter1 pepper and salt to taste4 ,mode4--,butter a dish rather thickly with good fresh butter2 melt it1 break the eggs into it the same as for poaching1 sprinkle them with white pepper and fine salt1 and put the remainder of the butter1 cut into very small pieces1 on the top of them4 ,put the dish on a hot plate1 or in the oven1 or before the fire1 and let it remain until the whites become set1 but not hard1 when serve immediately1 placing the dish they were cooked in on another4 ,to hasten the cooking of the eggs1 a salamander may be held over them for a minute2 but great care must be taken that they are not too much done4 ,this is an exceedingly nice dish1 and one very easily prepared for breakfast4 ,time4--#c minutes4 ,average cost1 #e;d4 ,sufficient for #b persons4 ,seasonable at any time4 ,,eggs1 ,plovers'4 ,plovers' eggs are usually served boiled hard1 and sent to table in a napkin1 either hot or cold2 they may also be shelled1 and served the same as eggs la ,tripe1 with a good ,bchamel sauce1 or brown gravy1 poured over them4 ,they are also used for decorating salads1 the beautiful colour of the white being generally so much admired4 ,,eggs1 ,poached4 ,ingredients4--,eggs1 water4 ,to every pint of water allow #a tablespoonful of vinegar4 ,mode4--,eggs for poaching should be perfectly fresh1 but not quite new-laid2 those that are about #cf hours old are the best for the purpose4 ,if quite new-laid1 the white is so milky it is almost impossible to set it2 and1 on the other hand1 if the egg be at all stale1 it is equally difficult to poach it nicely4 ,strain some boiling water into a deep clean frying-pan2 break the egg into a cup without damaging the yolk1 and1 when the water boils1 remove the pan to the side of the fire1 and gently slip the egg into it4 ,place the pan over a gentle fire1 and keep the water simmering until the white looks nicely set1 when the egg is ready4 ,take it up gently with a slice1 cut away the ragged edges of the white1 and serve either on toasted bread or on slices of ham or bacon1 or on spinach1 c4 ,a poached egg should not be overdone1 as its appearance and taste will be quite spoiled if the yolk be allowed to harden4 ,when the egg is slipped into the water1 the white should be gathered together1 to keep it a little in form1 or the cup should be turned over it for minute4 ,to poach an egg to perfection is rather a difficult operation2 so1 for inexperienced cooks1 a tin egg-poacher may be purchased1 which greatly facilitates this manner of dressing eggs4 ,our illustration clearly shows what it is3 it consists of a tin plate with a handle1 with a space for three perforated cups4 ,an egg should be broken into each cup1 and the machine then placed in a stewpan of boiling water1 which has been previously strained4 ,when the whites of the eggs appear set1 they are done1 and should then be carefully slipped on to the toast or spinach1 or with whatever they are served4 ,in poaching eggs in a frying-pan1 never do more than four at a time2 and1 when a little vinegar is liked mixed with the water in which the eggs are done1 use the above proportion4 ,time4--#b to #c minutes1 according to the size of the egg4 ,sufficient4--,allow #b eggs to each person4 ,seasonable at any time1 but less plentiful in winter4 ,illustration3 ,,eggs ,,poached ,,on ,,toast4 ,illustration3 ,,tin ,,egg-,,poacher4 ,,eggs1 ,poached1 with ,cream4 ,ingredients4--#a pint of water1 #a teaspoonful of salt1 #d teaspoonfuls of vinegar1 #d fresh eggs1 gill of cream1 salt1 pepper1 and pounded sugar to taste1 #a oz4 of butter4 ,mode4--,put the water1 vinegar1 and salt into a frying-pan1 and break each egg into a separate cup2 bring the water1 c41 to boil1 and slip the eggs gently into it without breaking the yolks4 ,simmer them from #c to #d minutes1 but not longer1 and1 with a slice1 lift them out on to a hot dish1 and trim the edges4 ,empty the pan of its contents1 put in the cream1 add a seasoning to taste of pepper1 salt1 and pounded sugar2 bring the whole to the boiling-point2 then add the butter1 broken into small pieces2 toss the pan round and round till the butter is melted2 pour it over the eggs1 and serve4 ,to insure the eggs not being spoiled whilst the cream1 c4 is preparing1 it is a good plan to warm the cream with the butter1 c4 before the eggs are poached1 so that it may be poured over them immediately after they are dished4 ,time4--#c to #d minutes to poach the eggs1 #e minutes to warm the cream4 ,average cost for the above quantity1 #i;d4 ,sufficient for #b persons4 ,seasonable at any time4 ,,eggs1 ,scotch4 ,ingredients4--#f eggs1 #f tablespoonfuls of forcemeat1 hot lard1 pint of good brown gravy4 ,mode4--,boil the eggs for #aj minutes2 strip them from the shells1 and cover them with forcemeat1 or substitute pounded anchovies for the ham4 ,fry the eggs a nice brown in boiling lard1 drain them before the fire from their greasy moisture1 dish them1 and pour round from to pint of good brown gravy4 ,to enhance the appearance of the eggs1 they may be rolled in beaten egg and sprinkled with bread-crumbs2 but this is scarcely necessary if they are carefully fried4 ,the flavour of the ham or the anchovy in the forcemeat must preponderate1 as it should be very relishing4 ,time4--#aj minutes to boil the eggs1 #e to #g minutes to fry them4 ,average cost1 #as4 #d;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,eggs1 ,snow1 or ufs la ,neige 7a very pretty ,supper ,dish74 ,ingredients4--#d eggs1 pint of milk1 pounded sugar to taste1 flavouring of vanilla1 lemon-rind1 or orange-flower water4 ,mode4--,put the milk into a saucepan with sufficient sugar to sweeten it nicely1 and the rind of lemon4 ,let this steep by the side of the fire for hour1 when take out the peel2 separate the whites from the yolks of the eggs1 and whisk the former to a perfectly stiff froth1 or until there is no liquid remaining2 bring the milk to the boiling-point1 drop in the snow a tablespoonful at a time1 and keep turning the eggs until sufficiently cooked4 ,then place them on a glass dish1 beat up the yolks of the eggs1 stir to them the milk1 add a little more sugar1 and strain this mixture into a jug2 place the jug in a saucepan of boiling water1 and stir it one way until the mixture thickens1 but do not allow it to boil1 or it will curdle4 ,pour this custard over the eggs1 when they should rise to the surface4 ,they make an exceedingly pretty addition to a supper1 and should be put in a cold place after being made4 ,when they are flavoured with vanilla or orange-flowered water1 it is not necessary to steep the milk4 ,a few drops of the essence of either may be poured into the milk just before the whites are poached4 ,in making the custard1 a little more flavouring and sugar should always be added4 ,time4--,about #b minutes to poach the whites2 #h minutes to stir the custard4 ,average cost1 #h;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,eggs1 to keep ,fresh for several ,weeks4 ,have ready a large saucepan1 capable of holding #c or #d quarts1 full of boiling water4 ,put the eggs into a cabbage-net1 say #bj at a time1 and hold them in the water 7which must be kept boiling7 for #bj seconds4 ,proceed in this manner till you have done as many eggs as you wish to preserve2 then pack them away in sawdust4 ,we have tried this method of preserving eggs1 and can vouch for its excellence4 ,they will be found1 at the end of #b or #c months1 quite good enough for culinary purposes2 and although the white may be a little tougher than that of a new-laid egg1 the yolk will be nearly the same4 ,many persons keep eggs for a long time by smearing the shells with butter or sweet oil3 they should then be packed in plenty of bran or sawdust1 and the eggs not allowed to touch each other4 ,eggs for storing should be collected in fine weather1 and should not be more than #bd hours old when they are packed away1 or their flavour1 when used1 cannot be relied on4 ,another simple way of preserving eggs is to immerse them in lime-water soon after they have been laid1 and then to put the vessel containing the lime-water in a cellar or cool outhouse4 ,seasonable4--,the best time for preserving eggs is from ,april to ,september4 ,,eggs1 la ,tripe4 ,ingredients4--#h eggs1 pint of ,bchamel sauce1 dessertspoonful of finely-minced parsley4 ,mode4--,boil the eggs hard2 put them into cold water1 peel them1 take out the yolks whole1 and shred the whites4 ,make pint of ,bchamel sauce2 add the parsley1 and1 when the sauce is quite hot1 put the yolks of the eggs into the middle of the dish1 and the shred whites round them2 pour over the sauce1 and garnish with leaves of puff-paste or fried crotons4 ,there is no necessity for putting the eggs into the saucepan with the ,bchamel2 the sauce1 being quite hot1 will warm the eggs sufficiently4 ,time4--#aj minutes to boil the eggs4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,elder ,,wine4 ,ingredients4--,to every #c gallons of water allow #a peck of elderberries2 to every gallon of juice allow #c lbs4 of sugar1 oz4 of ground ginger1 #f cloves1 #a lb4 of good ,turkey raisins2 pint of brandy to every gallon of wine4 ,to every #i gallons of wine1 #c or #d tablespoonfuls of fresh brewer's yeast4 ,mode4--,pour the water1 quite boiling1 on the elderberries1 which should be picked from the stalks1 and let these stand covered for #bd hours2 then strain the whole through a sieve or bag1 breaking the fruit to express all the juice from it4 ,measure the liquor1 and to every gallon allow the above proportion of sugar4 ,boil the juice and sugar with the ginger1 cloves1 and raisins for #a hour1 skimming the liquor the whole time2 let it stand until milk-warm1 then put it into a clean dry cask1 with #c or #d tablespoonfuls of good fresh yeast to every #i gallons of wine4 ,let it ferment for about a fortnight2 then add the brandy1 bung up the cask1 and let it stand some months before it is bottled1 when it will be found excellent4 ,a bunch of hops suspended to a string from the bung1 some persons say1 will preserve the wine good for several years4 ,elder wine is usually mulled1 and served with sippets of toasted bread and a little grated nutmeg4 ,time4--,to stand covered for #bd hours2 to be boiled #a hour4 ,average cost1 when made at home1 #cs4 #f;d4 per gallon4 ,seasonable4--,make this in ,september4 ,,endive4 ,this vegetable1 so beautiful in appearance1 makes an excellent addition to winter salad1 when lettuces and other winter salads are not obtainable4 ,it is usually placed in the centre of the dish1 and looks remarkably pretty with slices of beetroot1 hard-boiled eggs1 and curled celery placed round it1 so that the colours contrast nicely4 ,in preparing it1 carefully wash and cleanse it free from insects1 which are generally found near the heart2 remove any decayed or dead leaves1 and dry it thoroughly by shaking in a cloth4 ,this vegetable may also be served hot1 stewed in cream1 brown gravy1 or butter2 but when dressed thus1 the sauce it is stewed in should not be very highly seasoned1 as that would destroy and overpower the flavour of the vegetable4 ,average cost1 #a;d4 per head4 ,sufficient4--#a head for a salad for #d persons4 ,seasonable from ,november to ,march4 ,,endive1 la ,franaise4 ,ingredients4--#f heads of endive1 #a pint of broth1 #c oz4 of fresh butter2 salt1 pepper1 and grated nutmeg to taste4 ,mode4--,wash and boil the endive as in the preceding recipe2 chop it rather fine1 and put into a stewpan with the broth2 boil over a brisk fire until the sauce is all reduced2 then put in the butter1 pepper1 salt1 and grated nutmeg 7the latter must be very sparingly used72 mix all well together1 bring it to the boiling point1 and serve very hot4 ,time4--#aj minutes to boil1 #e minutes to simmer in the broth4 ,average cost1 #a;d4 per head4 ,sufficient for #c or #d persons4 ,seasonable from ,november to ,march4 ,,endive1 ,stewed4 ,ingredients4--#f heads of endive1 salt and water1 #a pint of broth1 thickening of butter and flour1 #a tablespoonful of lemon-juice1 a small lump of sugar4 ,mode4--,wash and free the endive thoroughly from insects1 remove the green part of the leaves1 and put it into boiling water1 slightly salted4 ,let it remain for #aj minutes2 then take it out1 drain it till there is no water remaining1 and chop it very fine4 ,put it into a stewpan with the broth2 add a little salt and a lump of sugar1 and boil until the endive is perfectly tender4 ,when done1 which may be ascertained by squeezing a piece between the thumb and finger1 add a thickening of butter and flour and the lemon-juice2 let the sauce boil up1 and serve4 ,time4--#aj minutes to boil1 #e minutes to simmer in the broth4 ,average cost1 #a;d4 per head4 ,sufficient for #c or #d persons4 ,seasonable from ,november to ,march4 ,,espagnole1 or ,brown ,spanish ,sauce4 ,ingredients4--#b slices of lean ham1 #a lb4 of veal1 #a pint of white stock1 #b or #c sprigs of parsley1 a bay-leaf1 #b or #c sprigs of savoury herbs1 #f green onions1 #c shalots1 #b cloves1 #a blade of mace1 #b glasses of sherry or ,madeira1 thickening of butter and flour4 ,mode4--,cut up the ham and veal into small square pieces1 and put them into a stewpan4 ,moisten these with pint of the stock1 and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze1 when put in a few more spoonfuls to detach it4 ,add the remainder of the stock1 with the spices1 herbs1 shalots1 and onions1 and simmer very gently for #a hour4 ,strain and skim off every particle of fat1 and1 when required for use1 thicken with butter and flour1 or with a little roux4 ,add the wine1 and1 if necessary1 a seasoning of cayenne2 when it will be ready to serve4 ,time4--#a hour4 ,average cost1 #bs4 per pint4 ,note4--,the wine in this sauce may be omitted1 and an onion sliced and fried of a nice brown substituted for it4 ,this sauce or gravy is used for many dishes1 and with most people is a general favourite4 ,,february--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,hare ,soup1 removed by ,turbot and ,oyster ,sauce4 ,fried ,eels4 ,fried ,whitings4 ,vase of ,flowers4 ,oyster ,soup1 removed by ,crimped ,cod la ,matre d',htel4 ,second ,course4 ,roast ,fowls1 garnished with ,water-cresses4 ,braised ,capon4 ,boiled ,ham1 garnished4 ,boiled ,fowls and ,white ,sauce4 ,vase of ,flowers4 ,pt ,chaud4 ,haunch of ,mutton4 ,entres4 ,lobster ,patties4 ,lark ,pudding4 ,filets de ,perdrix4 ,vase of ,flowers4 ,fricasseed ,chicken4 ,third ,course4 ,meringues4 ,ducklings1 removed by ,iced ,pudding4 ,cheesecakes4 ,orange ,jelly4 ,coffee ,cream4 ,clear ,jelly4 ,vase of ,flowers4 ,victoria ,sandwiches4 ,blancmange4 ,gteau de ,pommes4 ,partridges1 removed by ,cabinet ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,soup la reine2 clear gravy soup2 brill and lobster sauce2 fried smelts4 ,entres4--,lobster rissoles2 beef palates2 pork cutlets la soubise2 grilled mushrooms4 ,second ,course4--,braised turkey2 haunch of mutton2 boiled capon and oysters2 tongue1 garnished with tufts of broccoli2 vegetables and salads4 ,third ,course4--,wild ducks2 plovers2 orange jelly2 clear jelly2 ,charlotte ,russe2 ,nesselrode pudding2 gteau de riz2 sea-kale2 maids of honour2 desert and ices4 ,dinner for #aj persons4 ,first ,course4--,palestine soup2 ,john ,dory1 with ,dutch sauce2 red mullet1 with sauce ,gnoise4 ,entres4--,sweetbread cutlets1 with poivrade sauce2 fowl au ,bchamel4 ,second ,course4--,roast saddle of mutton2 boiled capon and oysters2 boiled tongue1 garnished with ,brussels sprouts4 ,third ,course4--,guinea-fowls2 ducklings2 pain de rhubarb2 orange jelly2 strawberry cream2 cheesecakes2 almond pudding2 fig pudding2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,mock turtle soup2 fillets of turbot la crme2 fried filleted soles and anchovy sauce4 ,entres4--,larded fillets of rabbits2 tendrons de veau with pure of tomatoes4 ,second ,course4--,stewed rump of beef la ,jardinire2 roast fowls2 boiled ham4 ,third ,course4--,roast pigeons or larks2 rhubarb tartlets2 meringues2 clear jelly2 cream2 ice pudding2 souffl2 dessert and ices4 ,dinners for #f persons4 ,first ,course4--,rice soup2 red mullet1 with ,gnoise sauce2 fried smelts4 ,entres4--,fowl pudding2 sweetbreads4 ,second ,course4--,roast turkey and sausages2 boiled leg of pork2 pease pudding4 ,third ,course4--,lemon jelly2 ,charlotte la vanille2 maids of honour2 plum-pudding1 removed by ice pudding2 dessert4 99 99 99 99 99 ,first ,course4--,spring soup2 boiled turbot and lobster sauce4 ,entres4--,fricasseed rabbit2 oyster patties4 ,second ,course4--,boiled round of beef and marrow-bones2 roast fowls1 garnished with water-cresses and rolled bacon2 vegetables4 ,third ,course4--,marrow pudding2 cheesecakes2 tartlets of greengage jam2 lemon cream2 rhubarb tart2 dessert4 99 99 99 99 99 ,first ,course4--,vermicelli soup2 fried whitings2 stewed eels4 ,entres4--,poulet la ,marengo2 breast of veal stuffed and rolled4 ,second ,course4--,roast leg of pork and apple sauce2 boiled capon and oysters2 tongue1 garnished with tufts of broccoli4 ,third ,course4--,wild ducks2 lobster salad2 ,charlotte aux pommes2 pain de rhubarb2 vanilla cream2 orange jelly2 dessert4 ,first ,course4--,ox-tail soup2 cod la crme2 fried soles4 ,entres4--,lark pudding2 fowl scollops4 ,second ,course4--,roast leg of mutton2 boiled turkey and celery sauce2 pigeon pie2 small ham1 boiled and garnished2 vegetables4 ,third ,course4--,game1 when liked2 tartlets of raspberry jam2 vol-au-vent of rhubarb2 ,swiss cream2 cabinet pudding2 broccoli and sea-kale2 dessert4 ,,february1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,ox-tail soup4 #b4 ,roast beef1 ,yorkshire pudding1 broccoli1 potatoes4 #c4 ,plum-pudding1 apple tart4 ,cheese4 ,monday4--#a4 ,fried soles1 plain melted butter1 and potatoes4 #b4 ,cold roast beef1 mashed potatoes4 #c4 ,the remains of plum-pudding cut in slices1 warmed1 and served with sifted sugar sprinkled over it4 ,cheese4 ,tuesday4--#a4 ,the remains of ox-tail soup from ,sunday4 #b4 ,pork cutlets with tomato sauce2 hashed beef4 #c4 ,rolled jam pudding4 ,cheese4 ,wednesday4--#a4 ,boiled haddock and plain melted butter4 #b4 ,rump-steak pudding1 potatoes1 greens4 #c4 ,arrowroot1 blancmange1 garnished with jam4 ,thursday4--#a4 ,boiled leg of pork1 greens1 potatoes1 pease pudding4 #b4 ,apple fritters1 sweet macaroni4 ,friday4--#a4 ,pea-soup made with liquor that the pork was boiled in4 #b4 ,cold pork1 mashed potatoes4 #c4 ,baked rice pudding4 ,saturday4--#a4 ,broiled herrings and mustard sauce4 #b4 ,haricot mutton4 #c4 ,macaroni1 either served as a sweet pudding or with cheese4 99 99 99 99 99 ,sunday4--#a4 ,carrot soup4 #b4 ,boiled leg of mutton and caper sauce1 mashed turnips1 roast fowls1 and bacon4 #c4 ,damson tart made with bottled fruit1 ratafia pudding4 ,monday4--#a4 ,the remainder of fowl curried and served with rice2 rump-steaks and oyster sauce1 cold mutton4 #b4 ,rolled jam pudding4 ,tuesday4--#a4 ,vegetable soup made with liquor the mutton was boiled in on ,sunday4 #b4 ,roast sirloin of beef1 ,yorkshire pudding1 broccoli1 and potatoes4 #c4 ,cheese4 ,wednesday4--#a4 ,fried soles1 melted butter4 ,cold beef and mashed potatoes2 if there is any cold mutton left1 cut it into neat slices and warm it in a little caper sauce4 #b4 ,apple tart4 ,thursday4--#a4 ,boiled rabbit and onion sauce1 stewed beef and vegetables1 made with the remains of cold beef and bones4 #b4 ,macaroni4 ,friday4--#a4 ,roast leg of pork1 sage and onions and apple sauce1 greens and potatoes4 #b4 ,spinach and poached eggs instead of pudding4 ,cheese and water-cresses4 ,saturday4--#a4 ,rump-steak and kidney pudding1 cold pork and mashed potatoes4 #b4 ,baked rice pudding4 ,,february1 ,things in ,season4 ,fish4--,barbel1 brill1 carp2 cod may be bought1 but is not so good as in ,january2 crabs1 crayfish1 dace1 eels1 flounders1 haddocks1 herrings1 lampreys1 lobsters1 mussels1 oysters1 perch1 pike1 place1 prawns1 shrimps1 skate1 smelts1 soles1 sprats1 sturgeon1 tench1 thornback1 turbot1 whiting4 ,meat4--,beef1 house lamb1 mutton1 pork1 veal4 ,poultry4--,capons1 chickens1 ducklings1 tame and wild pigeons1 pullets with eggs1 turkeys1 wild-fowl1 though now not in full season4 ,game4--,grouse1 hares1 partridges1 pheasants1 snipes1 woodcock4 ,vegetables4--,beetroot1 broccoli 7purple and white71 ,brussels sprouts1 cabbages1 carrots1 celery1 chervil1 cresses1 cucumbers 7forced71 endive1 kidney-beans1 lettuces1 parsnips1 potatoes1 savoys1 spinach1 turnips--various herbs4 ,fruit4--,apples 7golden and ,dutch pippins71 grapes1 medlars1 nuts1 oranges1 pears 7,bon ,chrtien71 walnuts1 dried fruits 7foreign71 such as almonds and raisins2 ,french and ,spanish plums2 prunes1 figs1 dates1 crystallized preserves4 ,,fennel ,,sauce1 for ,mackerel4 ,ingredients4-- pint of melted butter1 rather more than #a tablespoonful of chopped fennel4 ,mode4--,make the melted butter very smooth1 chop the fennel rather small1 carefully cleansing it from any grit or dirt1 and put it to the butter when this is on the point of boiling4 ,simmer for a minute or two1 and serve in a tureen4 ,time4--#b minutes4 ,average cost1 #d;d4 ,sufficient to serve with #e or #f mackerel4 ,,fig ,,pudding4 ,ingredients4--#b lbs4 of figs1 #a lb4 of suet1 lb4 of flour1 lb4 of bread-crumbs1 #b eggs1 milk4 ,mode4--,cut the figs into small pieces1 grate the bread finely1 and chop the suet very small2 mix these well together1 add the flour1 the eggs1 which should be well beaten1 and sufficient milk to form the whole into a stiff paste2 butter a mould or basin1 press the pudding into it very closely1 tie it down with a cloth1 and boil for #c hours1 or rather longer2 turn it out of the mould1 and serve with melted butter1 wine-sauce1 or cream4 ,time4--#c hours1 or longer4 ,average cost1 #bs4 ,sufficient for #g or #h persons4 ,seasonable4--,suitable for a winter pudding4 ,,fig ,,pudding 7,staffordshire ,recipe74 ,ingredients4--#a lb4 of figs1 #f oz4 of suet1 lb4 of flour1 milk4 ,mode4--,chop the suet finely1 mix with it the flour1 and make these into a smooth paste with milk2 roll it out to the thickness of about inch1 cut the figs in small pieces1 and strew them over the paste2 roll it up1 make the ends secure1 tie the pudding in a cloth1 and boil it from #a to #b hours4 ,time4--#a to #b hours4 ,average cost1 #as4 #a;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,figs1 ,compte of ,green4 ,ingredients4--#a pint of syrup1 #a pint of green figs1 the rind of lemon4 ,mode4--,make a syrup as directed1 boiling with it the lemon-rind1 and carefully remove all the scum as it rises4 ,put in the figs1 and simmer them very slowly until tender2 dish them on a glass dish2 reduce the syrup by boiling it quickly for #e minutes2 take out the lemon-peel1 pour the syrup over the figs1 and the compte1 when cold1 will be ready for table4 ,a little port wine1 or lemon-juice1 added just before the figs are done1 will be found an improvement4 ,time4--#b to #c hours to stew the figs4 ,average cost1 figs1 #bs4 to #cs4 per dozen4 ,seasonable in ,august and ,september4 ,illustration3 ,,comp,,te ,,of ,,figs4 ,,fish4 ,fish shortly before they spawn are1 in general1 best in condition4 ,when the spawning is just over1 they are out of season1 and unfit for human food4 ,when fish is out of season1 it has a transparent1 bluish tinge1 however much it may be boiled2 whenever it is in season1 its muscles are firm1 and boil white and curdy4 ,as food for invalids1 white fish1 such as the ling1 cod1 haddock1 coal-fish1 and whiting1 are the best2 flat fish1 as soles1 skate1 turbot1 and flounders1 are also good4 ,salmon1 mackerel1 herrings1 and trout soon spoil or decompose after they are killed2 therefore1 to be in perfection1 they should be prepared for the table on the day they are caught4 ,with flat fish1 this is not of such consequence1 as they will keep longer4 ,the turbot1 for example1 is improved by being kept for a few hours4 ,,fish1 ,general ,directions for ,dressing4 ,in dressing fish of any kind1 the first point to be attended to1 is to see that it is perfectly clean4 ,it is a common error to wash it too much1 as by doing so the flavour is diminished4 ,if the fish is to be boiled1 a little salt and vinegar should be put into the water1 to give it firmness1 after it is cleaned4 ,codfish1 whiting1 and haddock1 are none the worse for being a little salted1 and kept a day2 and1 if the weather be not very hot1 they will be good for two days4 ,when fish is cheap and plentiful1 and a larger quantity is purchased than is immediately wanted1 the overplus of such as will bear it should be potted1 or pickled1 or salted1 and hung up2 or it may be fried1 that it may serve for stewing the next day4 ,fresh-water fish1 having frequently a muddy smell and taste1 should be soaked in strong salt and water1 after it has been well cleaned4 ,if of a sufficient size1 it may be scalded in salt and water1 and afterwards dried and dressed4 ,fish should be put into cold water and set on the fire to do very gently1 or the outside will break before the inner part is done4 ,unless the fishes are small1 they should never be put into warm water2 nor should water1 either hot or cold1 be poured on to the fish1 as it is liable to break the skin2 if it should be necessary to add a little water whilst the fish is cooking1 it ought to be poured in gently at the side of the vessel4 ,the fish-plate may be drawn up1 to see if the fish be ready1 which may be known by its easily separating from the bone4 ,it should then be immediately taken out of the water1 or it will become woolly4 ,the fish-plate should be set crossways over the kettle1 to keep hot for serving1 and a cloth laid over the fish1 to prevent its losing its colour4 ,in garnishing fish great attention is required1 and plenty of parsley1 horseradish1 and lemon should be used4 ,if fried parsley be used1 it must be washed and picked1 and thrown into fresh water4 ,when the lard or dripping boils1 throw the parsley into it immediately from the water1 and instantly it will be green and crisp1 and must be taken up with a slice4 ,when well done1 and with very good sauce1 fish is more appreciated than almost any other dish4 ,the liver and roe1 in some instances1 should be placed on the dish1 in order that they may be distributed in the course of serving2 but to each recipe will be appended the proper mode of serving and garnishing4 ,if fish is to be fried or broiled it must be dried in a nice soft cloth after it is well cleaned and washed4 ,if for frying1 brush it over with egg1 and sprinkle it with some fine crumbs of bread4 ,if done a second time with the egg and bread1 the fish will look so much the better4 ,if required to be very nice1 a sheet of white blotting-paper must be placed to receive it1 that it may be free from all grease2 it must also be of a beautiful colour1 and all the crumbs appear distinct4 ,butter gives a bad colour2 lard and clarified dripping are most frequently used2 but oil is the best1 if the expense be no objection4 ,the fish should be put into the lard when boiling1 and there should be a sufficiency of this to cover it4 ,when fish is broiled1 it must be seasoned1 floured1 and laid on a very clean gridiron1 which1 when hot1 should be rubbed with a bit of suet1 to prevent the fish from sticking4 ,it must be broiled over a very clear fire1 that it may not taste smoky2 and not too near1 that it may not be scorched4 ,in choosing fish1 it is well to remember that it is possible it may be fresh1 and yet not good4 ,under the head of each particular fish in this work1 are appended rules for its choice1 and the months when it is in season4 ,nothing can be of greater consequence to a cook than to have the fish good2 as1 if this important course in a dinner does not give satisfaction1 it is rarely that the repast goes off well4 ,,fish1 ,general ,directions for ,carving4 ,in carving fish1 care should be taken to help it in perfect flakes1 as1 if these are broken1 the beauty of the fish is lost4 ,the carver should be acquainted1 too1 with the choicest parts and morsels2 and to give each guest an equal share of these titbits should be his maxim4 ,steel knives and forks should on no account be used in helping fish1 as these are liable to impart to it a very disagreeable flavour4 ,when silver fish-carvers are considered too dear to be bought1 good electro-plated ones answer very well1 and are inexpensive4 ,,fish ,,cake4 ,ingredients4--,the remains of any cold fish1 #a onion1 #a faggot of sweet herbs2 salt and pepper to taste1 #a pint of water1 equal quantities of bread-crumbs and cold potatoes1 teaspoonful of parsley1 #a egg1 bread-crumbs4 ,mode4--,pick the meat from the bones of the fish1 which latter put1 with the head and fins1 into a stewpan with the water2 add pepper and salt1 the onion and herbs1 and stew slowly for gravy about #b hours2 chop the fish fine1 and mix it well with bread-crumbs and cold potatoes1 adding the parsley and seasoning2 make the whole into a cake with the white of an egg1 brush it over with egg1 cover with bread-crumbs1 fry of a light brown2 strain the gravy1 pour it over1 and stew gently for of an hour1 stirring it carefully once or twice4 ,serve hot1 and garnish with thin slices of lemon and parsley4 ,time4-- an hour after the gravy is made4 ,,fish ,,and ,,oyster ,,pie4 ,,cold ,,meat ,,cookery4 ,ingredients4--,any remains of cold fish1 such as cod or haddock2 #b dozen oysters1 pepper and salt to taste1 bread-crumbs sufficient for the quantity of fish2 teaspoonful of grated nutmeg1 #a teaspoonful of finely-chopped parsley4 ,mode4--,clear the fish from the bones1 and put a layer of it in a pie-dish1 which sprinkle with pepper and salt2 then a layer of bread-crumbs1 oysters1 nutmeg1 and chopped parsley4 ,repeat this till the dish is quite full4 ,you may form a covering either of bread-crumbs1 which should be browned1 or puff-paste1 which should be cut into long strips1 and laid in cross-bars over the fish1 with a line of the paste first laid round the edge4 ,before putting on the top1 pour in some made melted butter1 or a little thin white sauce1 and the oyster-liquor1 and bake4 ,time4--,if made of cooked fish1 hour2 if made of fresh fish and puff-paste1 hour4 ,average cost1 #as4 #f;d4 ,seasonable from ,september to ,april4 ,note4--,a nice little dish may be made by flaking any cold fish1 adding a few oysters1 seasoning with pepper and salt1 and covering with mashed potatoes2 hour will bake it4 ,,fish ,,pie1 with ,tench and ,eels4 ,ingredients4--#b tench1 #b eels1 #b onions1 a faggot of herbs1 #d blades of mace1 #c anchovies1 #a pint of water1 pepper and salt to taste1 #a teaspoonful of chopped parsley1 the yokes of #f hard-boiled eggs1 puff-paste4 ,mode4--,clean and bone the tench1 skin and bone the eels1 and cut them into pieces #b inches long1 and leave the sides of the tench whole4 ,put the bones into a stewpan with the onions1 herbs1 mace1 anchovies1 water1 and seasoning1 and let them simmer gently for #a hour4 ,strain it off1 put it to cool1 and skim off all the fat4 ,lay the tench and eels in a pie-dish1 and between each layer put seasoning1 chopped parsley1 and hard-boiled eggs2 pour in part of the strained liquor1 cover in with puff-paste1 and bake for hour or rather more4 ,the oven should be rather quick1 and when done1 heat the remainder of the liquor1 which pour into the pie4 ,time4-- hour to bake1 or rather more if the oven is slow4 ,,fish ,,sauce4 ,ingredients4--#a oz4 of cayenne1 #b tablespoonfuls of walnut ketchup1 #b tablespoonfuls of soy1 a few shreds of garlic and shalot1 #a quart of vinegar4 ,mode4--,put all the ingredients into a large bottle1 and shake well every day for a fortnight4 ,keep it in small bottles well sealed1 and in a few days it will be fit for use4 ,average cost1 for this quantity1 #as4 ,,fish1 ,scalloped4 ,,cold ,,meat ,,cookery4 ,ingredients4--,remains of cold fish of any sort1 pint of cream1 tablespoonful of anchovy sauce1 teaspoonful of made mustard1 ditto of walnut ketchup1 pepper and salt to taste 7the above quantities are for lb4 of fish when picked73 bread-crumbs4 ,mode4--,put all the ingredients into a stewpan1 carefully picking the fish from the bones2 set it on the fire1 let it remain till nearly hot1 occasionally stir the contents1 but do not allow it to boil4 ,when done1 put the fish into a deep dish or scallop shell1 with a good quantity of bread-crumbs2 place small pieces of butter on the top1 set in a ,dutch oven before the fire to brown1 or use a salamander4 ,time4-- hour4 ,average cost1 exclusive of the cold fish1 #aj;d4 ,,fish1 ,scalloped4 ,,cold ,,meat ,,cookery4 ,ingredients4--,any cold fish1 #a egg1 milk1 #a large blade of pounded mace1 #a tablespoonful of flour1 #a teaspoonful of anchovy sauce1 pepper and salt to taste1 bread-crumbs1 butter4 ,mode4--,pick the fish carefully from the bones1 and moisten with milk and the egg2 add the other ingredients1 and place in a deep ditch or scallop shells2 over with bread-crumbs1 butter the top1 and brown before the fire2 when quite hot1 serve4 ,time4--#bj minutes4 ,average cost1 exclusive of the cold fish1 #d;d4 ,,fish ,,stock4 ,ingredients4--#b lbs4 of beef or veal 7these can be omitted71 any kind of white fish trimmings of fish which are to be dressed for table1 #b onions1 the rind of a lemon1 a bunch of sweet herbs1 #b carrots1 #b quarts of water4 ,mode4--,cut up the fish1 and put it1 with the other ingredients1 into the water4 ,simmer for #b hours2 skim the liquor carefully1 and strain it4 ,when a richer stock is wanted1 fry the vegetables and fish before adding the water4 ,time4--#b hours4 ,average cost1 with meat1 #aj;d4 per quart2 without1 #c;d4 ,note4--,do not make fish stock long before it is wanted1 as it soon turns sour4 ,,flounders1 ,boiled4 ,ingredients4--,sufficient water to cover the flounders1 salt in the proportion of #f oz4 to each gallon1 a little vinegar4 ,mode4--,put on a kettle with enough water to cover the flounders1 lay in the fish1 add salt and vinegar in the above proportions1 and when it boils1 simmer very gently for #e minutes4 ,they must not boil fast1 or they will break4 ,serve with plain melted butter1 or parsley and butter4 ,time4--,after the water boils1 #e minutes4 ,average cost1 #c;d4 each4 ,seasonable from ,august to ,november4 ,,flounders1 ,fried4 ,ingredients4--,flounders1 egg1 and bread-crumbs2 boiling lard4 ,mode4--,cleanse the fish1 and1 two hours before they are wanted1 rub them inside and out with salt1 to render them firm2 wash and wipe them very dry1 dip them into egg1 and sprinkle over with bread-crumbs2 fry them in boiling lard1 dish on a hot napkin1 and garnish with crisped parsley4 ,time4--,from #e to #aj minutes1 according to size4 ,average cost1 #c;d4 each4 ,seasonable from ,august to ,november4 ,sufficient1 #a for each person4 ,,flowers1 ,almond4 ,ingredients4--,puff-paste2 to every lb4 of paste allow #c oz4 of almonds1 sifted sugar1 the white of an egg4 ,mode4--,roll the paste out to the thickness of inch1 and1 with a round fluted cutter1 stamp out as many pieces as may be required4 ,work the paste up again1 roll it out1 and1 with a smaller cutter1 stamp out some pieces the size of a shilling4 ,brush the larger pieces over with the white of an egg1 and place one of the smaller pieces on each4 ,blanch and cut the almonds into strips lengthwise2 press them slanting into the paste closely round the rings2 and when they are all completed1 sift over some pounded sugar1 and bake for about hour or twenty minutes4 ,garnish between the almonds with strips of apple jelly1 and place in centre of the ring a small quantity of strawberry jam2 pile them high on the dish1 and serve4 ,time4-- hour or #bj minutes4 ,sufficient4--#ah or #bj for a dish4 ,seasonable at any time4 ,,flowers1 to ,preserve ,cut4 ,a bouquet of freshly-cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water1 in which a little charcoal has been steeped1 or a small piece of camphor dissolved4 ,the vase should be set upon a plate or dish1 and covered with a bell-glass1 around the edges of which1 when it comes in contact with the plate1 a little water should be poured to exclude the air4 ,,flowers1 to ,revive after ,packing4 ,plunge the stems into boiling water1 and1 by the time the water is cold1 the flowers will have revived4 ,then cut afresh the ends of the stems1 and keep them in fresh cold water4 ,,fondue4 ,ingredients4--#d eggs1 the weight of #b in ,parmesan or good ,cheshire cheese1 the weight of #b in butter2 pepper and salt to taste4 ,mode4--,separate the yolks from the whites of the eggs2 beat the former in a basin1 and grate the cheese1 or cut it into very thin flakes4 ,parmesan or ,cheshire cheese may be used1 whichever is the most convenient1 although the former is considered more suitable for this dish2 or an equal quantity of each may be used4 ,break the butter into small pieces1 add to it the other ingredients1 with sufficient pepper and salt to season nicely1 and beat the mixture thoroughly4 ,well whisk the whites of the eggs1 stir them lightly in1 and either bake the fondue in a souffl-dish or small round cake-tin4 ,fill the dish only half full1 as the fondue should rise very much4 ,pin a napkin round the tin or dish1 and serve very hot and very quickly4 ,if allowed to stand after it is withdrawn from the oven1 the beauty and lightness of this preparation will be entirely spoiled4 ,time4--,from #ae to #bj minutes4 ,average cost1 #aj;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,fondue1 ,brillat ,savarin's 7an excellent ,recipe74 ,ingredients4--,eggs1 cheese1 butter1 pepper and salt4 ,mode4--,take the same number of eggs as there are guests2 weigh the eggs in the shell1 allow a third of their weight in ,gruyre cheese1 and a piece of butter one-sixth of the weight of the cheese4 ,break the eggs into a basin1 beat them well2 add the cheese1 which should be grated1 and the butter1 which should be broken into small pieces4 ,stir these ingredients together with a wooden spoon2 put the mixture into a lined saucepan1 place it over the fire1 and stir until the substance is thick and soft4 ,put in a little salt1 according to the age of the cheese1 and a good sprinkling of pepper1 and serve the fondue on a very hot silver or metal plate4 ,do not allow the fondue to remain on the fire after the mixture is set1 as1 if it boils1 it will be entirely spoiled4 ,brillat ,savarin recommends that some choice ,burgundy should be handed round with this dish4 ,we have given this recipe exactly as he recommends it to be made2 but we have tried it with good ,cheshire cheese1 and found it answer remarkably well4 ,time4--,about #d minutes to set the mixture4 ,average cost1 for #d persons1 #aj;d4 ,sufficient4--,allow #a egg1 with the other ingredients in proportion1 for #a person4 ,seasonable at any time4 ,,food ,,for ,,infants1 and its ,preparation4 ,the articles generally employed as food for infants consist of arrowroot1 bread1 flour1 baked flour1 prepared groats1 farinaceous food1 biscuit-powder1 biscuits1 tops-and-bottoms1 and semolina1 or manna croup1 as it is otherwise called1 which1 like tapioca1 is the prepared pith of certain vegetable substances4 ,of this list the least efficacious1 though1 perhaps1 the most believed in1 is arrowroot1 which only as a mere agent1 for change1 and then only for a very short time1 should ever be employed as a means of diet to infancy or childhood4 ,it is a thin1 flatulent1 and innutritious food1 and incapable of supporting infantine life and energy4 ,bread1 though the universal rgime with the labouring poor1 where the infant's stomach and digestive powers are a reflex1 in miniature1 of the father's1 should never be given to an infant under three months1 and1 even then1 however finely beaten up and smoothly made1 is a very questionable diet4 ,flour1 when well boiled1 though infinitely better than arrowroot1 is still only a kind of fermentative paste1 that counteracts its own good by after-acidity and flatulence4 ,baked flour1 when cooked into a pale brown mass1 and finely powdered1 makes a far superior food to the others1 and may be considered as a very useful diet1 especially for a change4 ,prepared groats may be classed with arrowroot and raw flour1 as being innutritious4 ,the articles that now follow on our list are all good1 and such as we could1 with conscience and safety1 trust to the health and development of any child whatever4 ,we may observe in this place1 that an occasional change in the character of the food is highly desirable1 both as regards the health and benefit of the child2 and1 though the interruption should only last for a day1 the change will be advantageous4 ,the packets sold as farinaceous food are unquestionably the best aliment that can be given from the first to a baby1 and may be continued1 with the exception of an occasional change1 without alteration of the material1 till the child is able to take its regular meals of animal and vegetable food4 ,some infants are so constituted as to require a frequent and a total change in their system of living1 seeming to thrive for a certain time on any food given to them1 but if persevered in too long1 declining in bulk and appearance as rapidly as they had previously progressed4 ,in such cases1 the food should be immediately changed1 and when that which appeared to agree best with the child is resumed1 it should be altered in its quality1 and perhaps in its consistency4 ,for the farinaceous food there are directions with each packet1 containing instructions for the making2 but1 whatever the food employed is1 enough should be made at once to last the day and night2 at first1 about a pint basinful1 but1 as the child advances1 a quart will hardly be too much4 ,in all cases1 let the food boil a sufficient time1 constantly stirring1 and taking every precaution that it does not get burnt1 in which case it is on no account to be used4 ,the food should always be made with water1 the whole sweetened at once1 and of such a consistency that1 when poured out1 and it has had time to cool1 it will cut with the firmness of a pudding or custard4 ,one or two spoonfuls are to be put into the pap saucepan and stood on the hob till the heat has softened it1 when enough milk is to be added1 and carefully mixed with the food1 till the whole has the consistency of ordinary cream2 it is then to be poured into the nursing-bottle1 and the food having been drawn through to warm the nipple1 it is to be placed in the child's mouth4 ,for the first month or more1 half a bottleful will be quite enough to give the infant at one time2 but1 as the child grows1 it will be necessary not only to increase the quantity given at each time1 but also gradually to make its food more consistent1 and1 after the third month1 to add an egg to every pint basin of food made4 ,at night1 the mother puts the food into the covered pan of her lamp1 instead of the saucepan--that is1 enough for one supply1 and1 having lighted the rush1 she will find1 on the waking of her child1 the food sufficiently hot to bear the cooling addition of the milk4 ,but1 whether night or day1 the same food should never be heated twice1 and what the child leaves should be thrown away4 ,the biscuit powder is used in the same manner as the farinaceous food1 and both prepared much after the fashion of making starch4 ,but when tops-and-bottoms1 or the whole biscuit1 are employed1 they require soaking in cold water for some time previously to boiling4 ,the biscuit or biscuits are then to be slowly boiled in as much water as will1 when thoroughly soft1 allow of their being beaten by a three-pronged fork into a fine1 smooth1 and even pulp1 and which1 when poured into a basin and become cold1 will cut out like a custard4 ,if two large biscuits have been so treated1 and the child is six or seven months old1 beat up two eggs1 sufficient sugar to properly sweeten it1 and about a pint of skim milk4 ,pour this on the beaten biscuit in the saucepan1 stirring constantly2 boil for about five minutes1 pour into a basin1 and use1 when cold1 in the same manner as the other4 ,this makes an admirable food1 at once nutritious and strengthening4 ,when tops-and-bottoms or rusks are used1 the quantity of the egg may be reduced1 or altogether omitted4 ,semolina1 or manna croup1 being in little hard grains1 like a fine millet-seed1 must be boiled for some time1 and the milk1 sugar1 and egg added to it on the fire1 and boiled for a few minutes longer1 and1 when cold1 used as the other preparations4 ,many persons entertain a belief that cow's milk is hurtful to infants1 and1 consequently1 refrain from giving it2 but this is a very great mistake1 for both sugar and milk should form a large portion of every meal an infant takes4 ,,forcemeats4 ,the points which cooks should1 in this branch of cookery1 more particularly observe1 are the thorough chopping of the suet1 the complete mincing of the herbs1 the careful grating of the bread-crumbs1 and the perfect mixing of the whole4 ,these are the three principal ingredients of forcemeats1 and they can scarcely be cut too small1 as nothing like a lump or fibre should be anywhere perceptible4 ,to conclude1 the flavour of no one spice or herb should be permitted to predominate4 ,,forcemeat ,,balls1 for ,fish ,soups4 ,ingredients4--#a middling-sized lobster1 an anchovy1 #a head of boiled celery1 the yolk of a hard-boiled egg2 salt1 cayenne1 and mace to taste2 #d tablespoonfuls of bread-crumbs1 #b oz4 of butter1 #b eggs4 ,mode4--,pick the meat from the shell of the lobster1 and pound it1 with the soft parts1 in a mortar2 add the celery1 the yolk of the hard-boiled egg1 seasoning1 and bread-crumbs4 ,continue pounding till the whole is nicely amalgamated4 ,warm the butter till it is in a liquid state2 well whisk the eggs1 and work these up with the pounded lobster-meat4 ,make the balls of about an inch in diameter1 and fry of a nice pale brown4 ,sufficient1 from #ah to #bj balls for #a tureen of soup4 ,,forcemeat1 ,french4 ,it will be well to state1 in the beginning of this recipe1 that ,french forcemeat1 or quenelles1 consist of the blending of three separate processes2 namely1 panada1 udder1 and whatever meat you intend using4 ,panada4 ,ingredients4--,the crumb of #b penny rolls1 #d tablespoonfuls of white stock1 #a oz4 of butter1 #a slice of ham1 #a bay-leaf1 a little minced parsley1 #b shalots1 #a clove1 #b blades of mace1 a few mushrooms1 butter1 the yolks of #b eggs4 ,mode4--,soak the crumb of the rolls in milk for about hour1 then take it out1 and squeeze so as to press the milk from it2 put the soaked bread into a stewpan with the above quantity of white stock1 and set it on one side2 then put into a separate stewpan #a oz4 of butter1 a slice of lean ham cut small1 with a bay-leaf1 herbs1 mushrooms1 spices1 c41 in the above proportions1 and fry them gently over a slow fire4 ,when done1 moisten with #b teacupfuls of white stock1 boil for #bj minutes1 and strain the whole through a sieve over the panada in the other stewpan4 ,place it over the fire1 keep constantly stirring1 to prevent its burning1 and1 when quite dry1 put in a small piece of butter4 ,let this again dry up by stirring over the fire2 then add the yolks of #b eggs1 mix well1 put the panada to cool on a clean plate1 and use it when required4 ,panada should always be well flavoured1 as the forcemeat receives no taste from any of the other ingredients used in its preparation4 ,boiled ,calf's ,udder for ,french ,forcemeat4--,put the udder into a stewpan with sufficient water to cover it2 let it stew gently till quite done1 when take it out to cool4 ,trim all the upper parts1 cut it into small pieces1 and pound well in a mortar1 till it can be rubbed through a sieve4 ,that portion which passes through the strainer is one of the three ingredients of which ,french forcemeats are generally composed2 but many cooks substitute butter for this1 being a less troublesome and more expeditious mode of preparation4 ,,forcemeat1 for ,cold ,savoury ,pies4 ,ingredients4--#a lb4 of veal1 #a lb4 of fat bacon2 salt1 cayenne1 pepper1 and pounded mace to taste2 a very little nutmeg1 the same of chopped lemon-peel1 teaspoonful of chopped parsley1 teaspoonful of minced savoury herbs1 #a or #b eggs4 ,mode4--,chop the veal and bacon together1 and put them into a mortar with the other ingredients mentioned above4 ,pound well1 and bind with #a or #b eggs which have been previously beaten and strained4 ,work the whole well together1 and the forcemeat will be ready for use4 ,if the pie is not to be eaten immediately1 omit the herbs and parsley1 as these will prevent it from keeping4 ,mushrooms or truffles may be added4 ,sufficient for #b small pies4 ,,forcemeat1 for ,pike1 ,carp1 ,haddock1 and various ,kinds of ,fish4 ,ingredients4--#a oz4 of fresh butter1 #a oz4 of suet1 #a oz4 of fat bacon1 #a small teaspoonful of minced savoury herbs1 including parsley2 a little onion1 when liked1 shredded very fine2 salt1 nutmeg1 and cayenne to taste2 #d oz4 of bread-crumbs1 #a egg4 ,mode4--,mix all the ingredients well together1 carefully mincing them very finely2 beat up the egg1 moisten with it1 and work the whole very smoothly together4 ,oysters or anchovies may be added to this forcemeat1 and will be found a great improvement4 ,average cost1 #f;d4 ,sufficient for a moderate-sized haddock or pie4 ,,forcemeat1 for ,baked ,pike4 ,ingredients4--#c oz4 of bread-crumbs1 #a teaspoonful of minced savoury herbs1 #h oysters1 #b anchovies 7these may be dispensed with71 #b oz4 of suet2 salt1 pepper1 and pounded mace to taste2 #f tablespoonfuls of cream or milk1 the yolks of #b eggs4 ,mode4--,beard and mince the oysters1 prepare and mix the other ingredients1 and blend the whole thoroughly together4 ,moisten with the cream and eggs1 put all into a stewpan1 and stir it over the fire till it thickens1 when put it into the fish1 which should have previously been cut open1 and sew it up4 ,time4--#d or #e minutes to thicken4 ,average cost1 #aj;d4 ,sufficient for a moderate-sized pike4 ,,forcemeat1 or ,,quenelles1 for ,turtle ,soup4 7,soyer's ,recipe47 ,take a pound and a half of lean veal from the fillet1 and cut it in long thin slices2 scrape with a knife till nothing but the fibre remains2 put it into a mortar1 pound it #aj minutes1 or until in a pure2 pass it through a wire sieve 7use the remainder in stock72 then take #a pound of good fresh beef suet1 which skin1 shred1 and chop very fine2 put it into a mortar and pound it2 then add #f oz4 of panada 7that is1 bread soaked in milk and boiled till nearly dry7 with the suet2 pound them well together1 and add the veal2 season with a teaspoonful of salt1 a quarter one of pepper1 half that of nutmeg2 work all well together2 then add four eggs by degrees1 continually pounding the contents of the mortar4 ,when well mixed1 take a small piece in a spoon1 and poach it in some boiling water2 and if it is delicate1 firm1 and of a good flavour1 it is ready for use4 ,,forcemeat ,,veal1 or ,,veal ,,quenelles4 ,ingredients4--,equal quantities of veal1 panada1 and calf's udder1 #b eggs2 seasoning to taste of pepper1 salt1 and pounded mace1 or grated nutmeg2 a little flour4 ,mode4--,take the fleshy part of veal1 scrape it with a knife1 till all the meat is separated from the sinews1 and allow about lb4 for an entre4 ,chop the meat1 and pound it in a mortar till reduced to a paste2 then roll it into a ball2 make another of panada the same size1 and another of udder1 taking care that these three balls be of the same size4 7,it is to be remembered1 that equality of size1 and not of weight1 is here necessary47 ,when the three ingredients are properly prepared1 pound them altogether in a mortar for some time2 for the more quenelles are pounded1 the more delicate they are4 ,now moisten with the eggs1 whites and yolks1 and continue pounding1 adding a seasoning of pepper1 spices1 c4 ,when the whole is well blended together1 mould it into balls1 or whatever shape is intended1 roll them in flour1 and poach in boiling water1 to which a little salt should have been added4 ,if the quenelles are not firm enough1 add the yolk of another egg1 but omit the white1 which only makes them hollow and puffy inside4 ,in the preparation of this recipe1 it would be well to bear in mind that the ingredients are to be well pounded and seasoned1 and must be made hard or soft according to the dishes they are intended for4 ,for brown or white ragots they should be firm1 and when the quenelles are used very small1 extreme delicacy will be necessary in their preparation4 ,their flavour may be varied by using the flesh of rabbit1 fowl1 hare1 pheasant1 grouse1 or an extra quantity of mushroom1 parsley1 c4 ,,forcemeat for ,veal1 ,turkeys1 ,fowls1 ,hare1 c4 ,ingredients4--#b oz4 of ham or lean bacon1 lb4 of suet1 the rind of half a lemon1 #a teaspoonful of minced parsley1 #a teaspoonful of minced sweet herbs2 salt1 cayenne1 and pounded mace to taste2 #f oz4 of bread-crumbs1 #b eggs4 ,mode4--,shred the ham or bacon1 chop the suet1 lemon-peel1 and herbs1 taking particular care that all be very finely minced2 add a seasoning to taste of salt1 cayenne1 and mace1 and blend all thoroughly together with the bread-crumbs1 before wetting4 ,now beat and strain the eggs2 work these up with the other ingredients1 and the forcemeat will be ready for use4 ,when it is made into balls1 fry of a nice brown1 in boiling lard1 or put them on a tin and bake for hour in a moderate oven4 ,as we have stated before1 no one flavour should predominate greatly1 and the forcemeat should be of sufficient body to cut with a knife1 and yet not dry and heavy4 ,for very delicate forcemeat1 it is advisable to pound the ingredients together before binding with the eggs2 but for ordinary cooking1 mincing very finely answers the purpose4 ,average cost1 #h;d4 ,sufficient for a turkey1 a moderate-sized fillet of veal1 or a hare4 ,note4--,in the forcemeat for ,hare1 the liver of the animal is sometimes added4 ,boil for #e minutes1 mince it very small1 and mix it with the other ingredients4 ,if it should be in an unsound state1 it must be on no account made use of4 ,,fowls1 ,boiled1 la ,bchamel4 ,ingredients4--,a pair of fowls1 #a pint of ,bchamel1 a few bunches of boiled broccoli or cauliflower4 ,mode4--,truss and boil the flowers2 make a pint of ,bchamel sauce2 pour some of this over the fowls1 and the remainder send to table in a tureen4 ,garnish the dish with bunches of boiled cauliflowers or broccoli1 and serve very hot4 ,the sauce should be made sufficiently thick to adhere to the fowls2 that for the tureen should be thinned by adding a spoonful or two of stock4 ,time4--,from to #a hour1 according to size4 ,average cost1 in full season1 #es4 a pair4 ,sufficient for #f or #g persons4 ,seasonable all the year1 but scarce in early spring4 ,,fowls1 ,boiled1 to ,carve4 ,illustration3 ,,boiled ,,fowl4 ,this will not be found a very difficult member of the poultry family to carve1 unless1 as may happen1 a very old farm-yard occupant1 useless for egg-laying purposes1 has1 by some unlucky mischance1 been introduced into the kitchen as a 8fine young chicken40 ,skill1 however1 and the application of a small amount of strength1 combined with a fine keeping of the temper1 will even get over that difficulty4 ,fixing the fork firmly in the breast1 let the knife be firmly passed along the line shown from #a to #b2 then cut downwards from that line to fig4 #c3 and the wing1 it will be found1 can be easily withdrawn4 ,the shape of the wing should be like the accompanying engraving4 ,let the fork be placed inside the leg1 which should be gently forced away from the body of the fowl2 and the joint1 being thus discovered1 the carver can readily cut through it1 and the leg can be served4 ,when the leg is displaced1 it should be of the same shape as that shown in the annexed woodcut4 ,the legs and wings on either side having been taken off1 the carver should draw his knife through the flesh in the direction of the line #d to #e2 by this means the knife can be slipped underneath the merrythought1 which1 being lifted up and pressed backward1 will immediately come off4 ,the collar- or neck-bones are the next to consider3 these lie on each side of the merrythought1 close under the upper part of the wings2 and1 in order to free these from the fowl1 they must also be raised by the knife at their broad end1 and turned from the body towards the breastbone1 until the shorter piece of the bone1 as shown in the cut1 breaks off4 ,there will now be left only the breast1 with the ribs4 ,the breast can be1 without difficulty1 disengaged from the ribs by cutting through the latter1 which will offer little impediment4 ,the side bones are now to be taken off2 and to do this1 the lower end of the back should be turned from the carver1 who should press the point of the knife through the top of the backbone1 near the centre1 bringing it down towards the end of the back completely through the bone4 ,if the knife be now turned in the opposite direction1 the joint will be easily separated from the vertebr4 ,the backbone being now uppermost1 the fork should be pressed firmly down on it1 whilst at the same time the knife should be employed in raising up the lower small end of the fowl towards the fork1 and thus the back will be dislocated about its middle4 ,the wings1 breast1 and merrythought are esteemed the prime parts of a fowl1 and are usually served to the ladies of the company1 to whom legs1 except as a matter of paramount necessity1 should not be given4 ,byron gave it as one reason why he did not like dining with ladies1 that they always had the wings of the fowls1 which he himself preferred4 ,we heard a gentleman who1 when he might have had a wing1 declare his partiality for a leg1 saying that he had been obliged to eat legs for so long a time that he had at last come to like them better than the other more prized parts4 ,if the fowl is1 capon-like1 very large1 slices may be carved from its breast in the same manner as from a turkey's4 ,illustration3 ,,leg1 ,,wing1 ,,and ,,neckbone ,,of ,,fowl4 ,,fowl1 ,boiled1 with ,oysters4 7,excellent47 ,ingredients4--#a young fowl1 #c dozen oysters1 the yolks of #b eggs1 pint of cream4 ,mode4--,truss a young fowl as for boiling2 fill the inside with oysters which have been bearded and washed in their own liquor2 secure the ends of the fowl1 put it into a jar1 and plunge the jar into a saucepan of boiling water4 ,keep it boiling for #a hour1 or rather longer2 then take the gravy that has flowed from the oysters and fowl1 of which there will be a good quantity2 stir in the cream and yolks of eggs1 add a few oysters scalded in their liquor2 let the sauce get quite hot1 but do not allow it to boil2 pour some of it over the fowl1 and the remainder send to table in a tureen4 ,a blade of pounded mace added to the sauce1 with the cream and eggs1 will be found an improvement4 ,time4--#a hour4 ,average cost1 #ds4 #f;d4 ,sufficient for #c or #d persons4 ,seasonable from ,september to ,april4 ,,fowls1 ,broiled1 and ,mushroom ,sauce4 ,ingredients4--,a large fowl2 seasoning1 to taste1 of pepper and salt1 #b handfuls of button mushrooms1 #a slice of lean ham1 pint of thickened gravy1 #a teaspoonful of lemon juice1 teaspoonful of pounded sugar4 ,mode4--,cut the fowl into quarters1 roast it until three-parts done1 and keep it well basted whilst at the fire4 ,take the fowl up1 broil it for a few minutes over a clear fire1 and season it with pepper and salt4 ,have ready some mushroom sauce made in the following manner4 ,put the mushrooms into a stewpan with a small piece of butter1 the ham1 a seasoning of pepper and salt1 and the gravy2 simmer these gently for hour1 add the lemon-juice and sugar1 dish the fowl1 and pour the sauce round them4 ,time4--,to roast the fowl1 #ce minutes2 to broil it1 #aj to #ae minutes4 ,average cost1 in full season1 #bs4 #f;d4 ,sufficient for #d or #e persons4 ,seasonable4--,in full season from ,may to ,january4 ,,fowl1 ,boiled1 and ,rice4 ,ingredients4--#a fowl1 mutton broth1 #b onions1 #b small blades of pounded mace1 pepper and salt to taste1 pint of rice1 parsley and butter4 ,mode4--,truss the fowl as for boiling1 and put it into a stewpan with sufficient clear well-skimmed mutton broth to cover it2 add the onion1 mace1 and a seasoning of pepper and salt2 stew very gently for about #a hour1 should the fowl be large1 and about hour before it is ready put in the rice1 which should be well washed and soaked4 ,when the latter is tender1 strain it from the liquor1 and put it on a sieve reversed to dry before the fire1 and1 in the mean time1 keep the fowl hot4 ,dish it1 put the rice round as a border1 pour a little parsley and butter over the fowl1 and the remainder send to table in a tureen4 ,time4--,a large fowl1 #a hour4 ,average cost1 #bs4 #f;d4 ,sufficient for #c or #d persons4 ,seasonable all the year4 ,,fowls1 to ,bone1 for ,fricassees1 ,curries1 and ,pies4 ,first carve them entirely into joints1 then remove the bones1 beginning with the legs and wings1 at the head of the largest bone2 hold this with the fingers1 and work the knife as directed in the recipe above4 ,the remainder of the birds is too easily done to require any instructions4 ,,fowl1 ,croquettes of 7an ,entre74 ,ingredients4--#c or #d shalots1 #a oz4 of butter1 #a teaspoonful of flour1 white sauce2 pepper1 salt1 and pounded mace to taste2 teaspoonful of pounded sugar1 the remains of cold roast fowls1 the yolks of #b eggs1 egg1 and bread-crumbs4 ,mode4--,mince the fowl1 carefully removing all skin and bone1 and fry the shalots in the butter2 add the minced fowl1 dredge in the flour1 put in the pepper1 salt1 mace1 pounded sugar1 and sufficient white sauce to moisten it2 stir to it the yolks of #b well-beaten eggs1 and set it by to cool4 ,then make the mixture up into balls1 egg and bread-crumb them1 and fry a nice brown4 ,they may be served on a border of mashed potatoes1 with gravy or sauce in the centre4 ,time4--#aj minutes to fry the balls4 ,seasonable at any time4 ,,fowl ,,and ,,rice1 ,croquettes of 7an ,entre74 ,ingredients4-- lb4 of rice1 #a quart of stock or broth1 #c oz4 of butter1 minced fowl1 egg1 and bread-crumbs4 ,mode4--,put the rice into the above proportion of cold stock or broth1 and let it boil very gently for hour2 then add the butter1 and simmer it till quite dry and soft4 ,when cold1 make it into balls1 hollow out the inside1 and fill with minced fowl made by recipe4 ,the mince should be rather thick4 ,cover over with rice1 dip the balls into egg1 sprinkle them with bread-crumbs1 and fry a nice brown4 ,dish them1 and garnish with fried parsley4 ,oysters1 white sauce1 or a little cream1 may be stirred into the rice before it cools4 ,time4-- hour to boil the rice1 #aj minutes to fry the croquettes4 ,average cost1 exclusive of the fowl1 #h;d4 ,seasonable at any time4 ,,fowl1 ,curried4 ,ingredients4--#a fowl1 #b oz4 of butter1 #c onions sliced1 #a pint of white veal gravy1 #a tablespoonful of curry-powder1 #a tablespoonful of flour1 #a apple1 #d tablespoonfuls of cream1 #a tablespoonful of lemon-juice4 ,mode4--,put the butter into a stewpan1 with the onions sliced1 the fowl cut into small joints2 and the apple peeled1 cored1 and minced4 ,fry of a pale brown1 add the stock1 and stew gently for #bj minutes2 rub down the curry-powder and flour with a little of the gravy1 quite smoothly1 and stir this to the other ingredients2 simmer for rather more than hour1 and just before serving1 add the above proportion of hot cream and lemon-juice4 ,serve with boiled rice1 which may either be heaped lightly on a dish by itself1 or put round the curry as a border4 ,time4--#ej minutes4 ,average cost1 #cs4 #c;d4 ,sufficient for #c or #d persons4 ,seasonable in the winter4 ,note4--,this curry may be made of cold chicken1 but undressed meat will be found far superior4 ,,fowl1 ,fricasseed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #a strip of lemon-peel1 #a blade of pounded mace1 #a bunch of savoury herbs1 #a onion1 pepper and salt to taste1 #a pint of water1 #a teaspoonful of flour1 pint of cream1 the yolks of #b eggs4 ,mode4--,carve the fowls into nice joints2 make gravy of the trimmings and legs1 by stewing them with the lemon-peel1 mace1 herbs1 onion1 seasoning1 and water1 until reduced to pint2 then strain1 and put in the fowl4 ,warm it through1 and thicken with a teaspoonful of flour2 stir the yolks of the eggs into the cream2 add these to the sauce1 let it get thoroughly hot1 but do not allow it to boil1 or it will curdle4 ,time4--#a hour to make the gravy1 hour to warm the fowl4 ,average cost1 exclusive of the cold chicken1 #h;d4 ,seasonable at any time4 ,,fowls1 ,fried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowls1 vinegar1 salt and cayenne to taste1 #c or #d minced shalots4 ,for the batter1-- lb4 of flour1 pint of hot water1 #b oz4 of butter1 the whites of #b eggs4 ,mode4--,cut the fowl into nice joints2 steep them for an hour in a little vinegar1 with salt1 cayenne1 and minced shalots4 ,make the batter by mixing the flour and water smoothly together2 melt in it the butter1 and add the whites of egg beaten to a froth2 take out the pieces of fowl1 dip them in the batter1 and fry in boiling lard1 a nice brown4 ,pile them high in the dish1 and garnish with fried parsley or rolled bacon4 ,when approved1 a sauce or gravy may be served with them4 ,time4--#aj minutes to fry the fowl4 ,average cost1 exclusive of the cold fowl1 #h;d4 ,seasonable at any time4 ,,fowls1 ,fried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 vinegar1 salt and cayenne to taste1 #d minced shalots1 yolk of egg2 to every teacupful of bread-crumbs allow #a blade of pounded mace1 teaspoonful of minced lemon-peel1 #a saltspoonful of salt1 a few grains of cayenne4 ,mode4--,steep the pieces of fowl as in the preceding recipe1 then dip them into the yolk of an egg or clarified butter2 sprinkle over bread-crumbs with which have been mixed salt1 mace1 cayenne1 and lemon-peel in the above proportion4 ,fry a light brown1 and serve with or without gravy1 as may be preferred4 ,time4--#aj minutes to fry the fowl4 ,average cost1 exclusive of the cold fowl1 #f;d4 ,seasonable at any time4 ,,fowls1 ,fried1 and ,french ,beans4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl2 the yolk of #a egg1 #b oz4 of butter1 #a blade of pounded mace1 saltspoonful of grated nutmeg1 bread-crumbs and chopped parsley4 ,mode4--,cut the fowl into neat joints1 brush them over with the yolk of egg1 and sprinkle them with bread-crumbs1 with which the parsley1 nutmeg1 and mace have been well mixed4 ,fry the fowl in the butter until of a nice brown1 and dish the pieces on ,french beans boiled1 and afterwards simmered for a minute or two in butter4 ,the dish should be garnished with rolled bacon4 ,time4--#aj minutes to fry the fowl4 ,average cost1 exclusive of the cold fowl1 #f;d4 ,seasonable from ,july to ,september4 ,,fowl au ,gratin4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of either cold roast or boiled fowl1 pint of ,bchamel sauce1 a dessertspoonful of grated ,parmesan cheese1 pepper and salt to taste1 saltspoonful of grated nutmeg1 pint of cream1 #b tablespoonfuls of bread-crumbs1 fried potatoes4 ,mode4--,mince the fowl not too finely1 and make it hot in the ,bchamel sauce1 to which the nutmeg1 pepper and salt1 and cream1 have been added4 ,when well mixed1 serve the fowl on to a dish1 cover it with the bread-crumbs and ,parmesan cheese1 drop over a little clarified butter1 and bake in the oven until of a pale brown4 ,garnish the dish with fried potatoes4 ,time4--#aj minutes to warm the fowl1 #aj minutes to bake4 ,seasonable at any time4 ,,fowl1 ,hashed4 ,an ,entre4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #a pint of water1 #a onion1 #b or #c small carrots1 #a blade of pounded mace1 pepper and salt to taste1 #a small bunch of savoury herbs1 thickening of butter and flour1 #a tablespoonful of mushroom ketchup4 ,mode4--,cut off the best joints from the fowl1 and the remainder make into gravy1 by adding to the bones and trimmings a pint of water1 an onion sliced and fried of a nice brown1 the carrots1 mace1 seasoning1 and herbs4 ,let these stew gently for #a hour1 strain the liquor1 and thicken with a little flour and butter4 ,lay in the fowl1 thoroughly warm it through1 add the ketchup1 and garnish with sippets of toasted bread4 ,time4--,altogether #a hour4 ,average cost1 exclusive of the cold fowl1 #d;d4 ,seasonable at any time4 ,,fowl1 ,hashed1 ,indian ,fashion 7an ,entre74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #c or #d sliced onions1 #a apple1 #b oz4 of butter1 pounded mace1 pepper and salt to taste1 #a tablespoonful of curry-powder1 #b tablespoonfuls of vinegar1 #a tablespoonful of flour1 #a teaspoonful of pounded sugar1 #a pint of gravy4 ,mode4--,cut the onions into slices1 mince the apple1 and fry these in the butter2 add pounded mace1 pepper1 salt1 curry-powder1 vinegar1 flour1 and sugar in the above proportions2 when the onion is brown1 put in the gravy1 which should be previously made from the bones and trimmings of the fowls1 and stew for hour2 add the fowl cut into nice-sized joints1 let it warm through1 and when quite tender1 serve4 ,the dish should be garnished with an edging of boiled rice4 ,time4--#a hour4 ,average cost1 exclusive of the fowl1 #h;d4 ,seasonable at any time4 ,,fowl1 an ,indian ,dish of 7an ,entre74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #c or #d sliced onions1 #a tablespoonful of curry-powder1 salt to taste4 ,mode4--,divide the fowl into joints2 slice and fry the onions in a little butter1 taking care not to burn them2 sprinkle over the fowl a little curry-powder and salt2 fry these nicely1 pile them high in the centre of the dish1 cover with the onion1 and serve with a cut lemon on a plate4 ,care must be taken that the onions are not greasy3 they should be quite dry1 but not burnt4 ,time4--#e minutes to fry the onions1 #aj minutes to fry the fowl4 ,average cost1 exclusive of the fowl1 #d;d4 ,seasonable during the winter months4 ,,fowl la ,mayonnaise4 ,ingredients4--,a cold roast fowl1 ,mayonnaise sauce1 #d or #e young lettuces1 #d hard-boiled eggs1 a few water-cresses1 endive4 ,mode4--,cut the fowl into neat joints1 lay them in a deep dish1 piling them high in the centre1 sauce the fowl with ,mayonnaise1 and garnish the dish with young lettuces cut in halves1 water-cresses1 endive1 and hard-boiled eggs3 these may be sliced in rings1 or laid on the dish whole1 cutting off at the bottom a piece of the white1 to make the egg stand4 ,all kinds of cold meat and solid fish may be dressed la ,mayonnaise1 and make excellent luncheon or supper dishes4 ,the sauce should not be poured over the fowls until the moment of serving4 ,should a very large ,mayonnaise be required1 use #b fowls instead of one1 with an equal proportion of the remaining ingredients4 ,average cost1 with one fowl1 #cs4 #f;d4 ,sufficient for a moderate-sized dish4 ,seasonable from ,april to ,september4 ,,fowl1 ,minced 7an ,entre74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #b hard-boiled eggs1 salt1 cayenne1 and pounded mace1 #a onion1 #a faggot of savoury herbs1 #f tablespoonfuls of cream1 #a oz4 of butter1 two teaspoonfuls of flour1 teaspoonful of finely-minced lemon-peel1 #a tablespoonful of lemon-juice4 ,mode4--,cut out from the fowl all the white meat1 and mince it finely without any skin or bone2 put the bones1 skin1 and trimmings into a stewpan with an onion1 a bunch of savoury herbs1 a blade of mace1 and nearly a pint of water2 let this stew for an hour1 then strain the liquor4 ,chop the eggs small2 mix them with the fowl2 add salt1 cayenne1 and pounded mace1 put in the gravy and remaining ingredients2 let the whole just boil1 and serve with sippets of toasted bread4 ,time4--,rather more than #a hour4 ,average cost1 exclusive of the fowl1 #h;d4 ,seasonable at any time4 ,note4--,another way to make this is to mince the fowl1 and warm it in white sauce or ,bchamel4 ,when dressed like this1 #c or #d poached eggs may be placed on the top3 oysters1 or chopped mushrooms1 or balls of oyster forcemeat1 may be laid round the dish4 ,,fowl1 ,minced1 la ,bchamel4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #f tablespoonfuls of ,bchamel sauce1 #f tablespoonfuls of white stock1 the white of #a egg1 bread-crumbs1 clarified butter4 ,mode4--,take the remains of roast fowls1 mince the white meat very small1 and put it into a stewpan with the ,bchamel and stock2 stir it well over the fire1 and just let it boil up4 ,pour the mince into a dish1 beat up the white of egg1 spread it over1 and strew on it a few grated bread-crumbs2 pour a very little clarified butter on the whole1 and brown either before the fire or with a salamander4 ,this should be served in a silver dish1 if at hand4 ,time4--#b or #c minutes to simmer in the sauce4 ,seasonable at any time4 ,,fowl1 ,ragot of4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowls1 #c shalots1 #b blades of mace1 a faggot of savoury herbs1 #b or #c slices of lean ham1 #a pint of stock or water1 pepper and salt to taste1 #a onion1 #a dessertspoonful of flour1 #a tablespoonful of lemon-juice1 teaspoonful of pounded sugar1 #a oz4 of butter4 ,mode4--,cut the fowls up into neat pieces1 the same as for a fricassee2 put the trimmings into a stewpan with the shalots1 mace1 herbs1 ham1 onion1 and stock 7water may be substituted for this74 ,boil it slowly for #a hour1 strain the liquor1 and put a small piece of butter into a stewpan2 when melted1 dredge in sufficient flour to dry up the butter1 and stir it over the fire4 ,put in the strained liquor1 boil for a few minutes1 and strain it again over the pieces of fowl4 ,squeeze in the lemon-juice1 add the sugar and a seasoning of pepper and salt1 make it hot1 but do not allow it to boil2 lay the fowl neatly on the dish1 and garnish with crotons4 ,time4--,altogether #a hour4 ,average cost1 exclusive of the cold fowl1 #i;d4 ,seasonable at any time4 ,,fowls1 ,roast4 ,ingredients4--,a pair of fowls1 a little flour4 ,mode4--,fowls1 to be tender1 should be killed a couple of days before they are dressed2 when the feathers come out easily2 then let them be picked and cooked4 ,in drawing them be careful not to break the gall-bag1 as1 wherever it touches1 it would impart a very bitter taste2 the liver and gizzard should also be preserved4 ,truss them in the following manner3--,after having carefully picked them1 cut off the head1 and skewer the skin of the neck down over the back4 ,cut off the claws1 dip the legs in boiling water1 and scrape them2 turn the pinions under1 run a skewer through them and the middle of the legs1 which should be passed through the body to the pinion and leg on the other side1 one skewer securing the limbs on both sides4 ,the liver and gizzard should be placed in the wings1 the liver on one side and the gizzard on the other4 ,tie the legs together by passing a trussing-needle1 threaded with twine1 through the backbone1 and secure it on the other side4 ,if trussed like a capon1 the legs are placed more apart4 ,when firmly trussed1 singe them all over2 put them down to a bright clear fire1 paper the breasts with a sheet of buttered paper1 and keep the fowls well basted4 ,roast them for hour1 more or less1 according to the size1 and #aj minutes before serving1 remove the paper1 dredge the fowls with a little fine flour1 put a piece of butter into the basting-ladle1 and as it melts baste the fowls with it2 when nicely frothed and of a rich colour1 serve with good brown gravy 7a little of which should be poured over the fowls71 and a tureen of well-made bread sauce4 ,mushroom1 oyster1 or egg sauce1 are very suitable accompaniments to roast fowl4--,chicken is roasted in the same manner4 ,time4--,a very large fowl1 quite #a hour2 a medium-sized one1 hour2 chicken1 hour1 or rather longer4 ,average cost1 in full season1 #es4 a pair2 when scarce1 #gs4 #f;d4 the pair4 ,sufficient for #f or #g persons4 ,seasonable all the year1 but scarce in early spring4 ,illustration3 ,,roast ,,fowl4 ,,fowl1 ,roast1 to ,carve4 ,a roast fowl is carved in the same manner as a boiled fowl1 viz41 by cutting along the line from #a to #b1 and then round the leg between it and the wing4 ,the markings and detached pieces1 as shown in the engravings under the heading of 8,boiled ,fowl10 supersede the necessity of our lengthily again describing the operation4 ,it may be added1 that the liver1 being considered a delicacy1 should be divided1 and one half served with each wing4 ,in the case of a fowl being stuffed1 it will be proper to give each guest a portion1 unless it be not agreeable to some one of the party4 ,illustration3 ,,roast ,,fowl4 ,,fowl1 ,roast1 ,stuffed4 ,ingredients4--,a large fowl1 forcemeat1 a little flour4 ,mode4--,select a large plump fowl1 fill the breast with forcemeat1 truss it firmly1 the same as for a plain roast fowl1 dredge it with flour1 and put it down to a bright fire4 ,roast it for nearly or quite an hour1 should it be very large2 remove the skewers1 and serve with a good brown gravy and a tureen of bread sauce4 ,time4--,large fowl1 nearly or quite #a hour4 ,average cost1 in full season1 #bs4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable all the year1 but scarce in early spring4 ,note4--,sausage-meat stuffing may be substituted3 this is now a very general mode of serving fowl4 ,,fowl ,,saute with ,peas 7an ,entre74 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast fowl1 #b oz4 of butter1 pepper1 salt1 and pounded mace to taste1 #a dessertspoonful of flour1 pint of weak stock1 #a pint of green peas1 #a teaspoonful of pounded sugar4 ,mode4--,cut the fowl into nice pieces2 put the butter into a stewpan2 sautez or fry the fowl a nice brown colour1 previously sprinkling it with pepper1 salt1 and pounded mace4 ,dredge in the flour1 shake the ingredients well round1 then add the stock and peas1 and stew till the latter are tender1 which will be in about #bj minutes2 put in the pounded sugar1 and serve1 placing the chicken round1 and the peas in the middle of the dish4 ,when liked1 mushrooms may be substituted for the peas4 ,time4--,altogether #dj minutes4 ,average cost1 exclusive of the fowl1 #g;d4 ,seasonable from ,june to ,august4 ,,fowl ,,scollops4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast or boiled fowl1 pint of ,bchamel1 or white sauce4 ,mode4--,strip off the skin from the fowl2 cut the meat into thin slices1 and warm them in about pint1 or rather more1 of ,bchamel1 or white sauce4 ,when quite hot1 serve1 and garnish the dish with rolled ham or bacon toasted4 ,time4--#a minute to simmer the slices of fowl4 ,seasonable at any time4 ,,french ,,terms used in modern ,household ,cookery1 explained4 ,,aspic4--,a savoury jelly1 used as an exterior moulding for cold game1 poultry1 fish1 c4 ,this1 being of a transparent nature1 allows the article which it covers to be seen through it4 ,this may also be used for decorating or garnishing4 ,,assiette 7plate74--,assiettes are the small entres and hors-d'uvres1 the quantity of which does not exceed what a plate will hold4 ,at dessert1 fruits1 cheese1 chestnuts1 biscuits1 c41 if served upon a plate1 are termed assiettes4--,,assiette ,,volante is a dish which a servant hands round to the guests1 but is not placed upon the table4 ,small cheese souffls and different dishes1 which ought to be served very hot1 are frequently made assiettes volantes4 ,,au-,,bleu4--,fish dressed in such a manner as to have a bluish appearance4 ,,bain-,,marie4--,an open saucepan or kettle of nearly boiling water1 in which a smaller vessel can be set for cooking and warming4 ,this is very useful for keeping articles hot1 without altering their quantity or quality4 ,if you keep sauce1 broth1 or soup by the fireside1 the soup reduces and becomes too strong1 and the sauce thickens as well as reduces2 but this is prevented by using the bain-marie1 in which the water should be very hot1 but not boiling4 ,b,,chamel4--,french white sauce1 now frequently used in ,english cookery4 ,,blanch4--,to whiten poultry1 vegetables1 fruit1 c41 by plunging them into boiling water for a short time1 and afterwards plunging them into cold water1 there to remain until they are cold4 ,,blanquette4--,a sort of fricassee4 ,,bouilli4--,beef or other meat boiled2 but1 generally speaking1 boiled beef is understood by the term4 ,,bouillie4--,a ,french dish resembling hasty-pudding4 ,,bouillon4--,a thin broth or soup4 ,,braise4--,to stew meat with fat bacon until it is tender1 it having previously been blanched4 ,,braisi,,re4--,a saucepan having a lid with ledges1 to put fire on the top4 ,,brider4--,to pass a packthread through poultry1 game1 c41 to keep together their members4 ,,caramel 7burnt sugar74--,this is made with a piece of sugar1 of the size of a nut1 browned in the bottom of a saucepan2 upon which a cupful of stock is gradually poured1 stirring all the time1 and adding the broth little by little4 ,it may be used with the feather of a quill1 to colour meats1 such as the upper part of fricandeaux2 and to impart colour to sauces4 ,caramel made with water instead of stock may be used to colour comptes and other entremets4 ,,casserole4--,a crust of rice1 which1 after having been moulded into the form of a pie1 is baked1 and then filled with a fricassee of white meat or a pure of game4 ,,comp,,te4--,a stew1 as of fruit or pigeons4 ,,consomm4--,rich stock1 or gravy4 ,,croquette4--,ball of fried rice or potatoes4 ,,cro,,tons4--,sippets of bread4 ,,daubi,,re4--,an oval stewpan1 in which daubes are cooked2 daubes being meat or fowl stewed in sauce4 ,d,,sosser4--,to bone1 or take out the bones from poultry1 game1 or fish4 ,this is an operation requiring considerable experience4 ,,entr,,es4--,small side or corner dishes served with the first course4 ,,entremets4--,small side or corner dishes served with the second course4 ,,escalopes4--,collops2 small1 round1 thin pieces of tender meat1 or of fish1 beaten with the handle of a strong knife to make them tender4 ,,feuilletage4--,puff-paste4 ,,flamber4--,to singe fowl or game1 after they have been picked4 ,,foncer4--,to put in the bottom of a saucepan slices of ham1 veal1 or thin broad slices of bacon4 ,,galette4--,a broad thin cake4 ,g,,teau4--,a cake1 correctly speaking2 but used sometimes to denote a pudding and a kind of tart4 ,,glacer4--,to glaze1 or spread upon hot meats1 or larded fowl1 a thick and rich sauce or gravy1 called glaze4 ,this is laid on with a feather or brush1 and in confectionary the term means to ice fruits and pastry with sugar1 which glistens on hardening4 ,,hors-,d',,vres4--,small dishes1 or assiettes volantes of sardines1 anchovies1 and other relishes of this kind1 served to the guests during the first course4 7,see ,,assiettes ,,volantes47 ,,lit4--,a bed or layer2 articles in thin slices are placed in layers1 other articles1 or seasoning1 being laid between them4 ,,maigre4--,broth1 soup1 or gravy1 made without meat4 ,,matelote4--,a rich fish-stew1 which is generally composed of carp1 eels1 trout1 or barbel4 ,it is made with wine4 ,,mayonnaise4--,cold sauce1 or salad dressing4 ,,menu4--,the bill of fare4 ,,meringue4--,a kind of icing1 made of whites of eggs and sugar1 well beaten4 ,,miroton4--,larger slices of meat than collops2 such as slices of beef for a vinaigrette1 or ragot or stew of onions4 ,,mouiller4--,to add water1 broth1 or other liquid1 during the cooking4 ,,paner4--,to cover with very fine crumbs of bread1 meats1 or any other articles to be cooked on the gridiron1 in the oven1 or frying-pan4 ,,piquer4--,to lard with strips of fat bacon1 poultry1 game1 meat1 c4 ,this should always be done according to the vein of the meat1 so that in carving you slice the bacon across as well as the meat4 ,,poel,e4--,stock used instead of water for boiling turkeys1 sweetbreads1 fowls1 and vegetables1 to render them less insipid4--,this is rather an expensive preparation4 ,,pur,e4--,vegetables or meat reduced to a very smooth pulp1 which is afterwards mixed with enough liquid to make it of the consistency of very thick soup4 ,,rago,t4--,stew or hash4 ,,remoulade4--,salad dressing4 ,,rissoles4--,pastry1 made of light puff-paste1 and cut into various forms1 and fried4 ,they may be filled with fish1 meat1 or sweets4 ,,roux4--,brown and white2 ,french thickening4 ,,salmi4--,ragot of game previously roasted4 ,,sauce ,,piquante4--,a sharp sauce1 in which somewhat of a vinegar flavour predominates4 ,,sauter4--,to dress with sauce in a saucepan1 repeatedly moving it about4 ,,tamis4--,tammy1 a sort of open cloth or sieve through which to strain broth and sauces1 so as to rid them of small bones1 froth1 c4 ,,tourte4--,tart4 ,fruit pie4 ,,trousser4--,to truss a bird2 to put together the body and tie the wings and thighs1 in order to round it for roasting or boiling1 each being tied then with packthread1 to keep it in the required form4 ,,vol-,,au-,,vent4--,a rich crust of very fine puff-paste1 which may be filled with various delicate ragots or fricassees1 of fish1 flesh1 or fowl4 ,fruit may also be inclosed in a vol-au-vent4 ,,fritters1 ,indian4 ,ingredients4--#c tablespoonfuls of flour1 boiling water1 the yolks of #d eggs1 the whites of #b1 hot lard or clarified dripping1 jam4 ,mode4--,put the flour into a basin1 and pour over it sufficient boiling water to make it into a stiff paste1 taking care to stir and beat it well1 to prevent it getting lumpy4 ,leave it a little time to cool1 and then break into it 7without beating them at first7 the yolks of #d eggs and the whites of #b1 and stir and beat all well together4 ,have ready some boiling lard or butter2 drop a dessertspoonful of batter in at a time1 and fry the fritters of a light brown4 ,they should rise so much as to be almost like balls4 ,serve on a dish1 with a spoonful of preserve or marmalade dropped in between each fritter4 ,this is an excellent dish for a hasty addition to dinner1 if a guest unexpectedly arrives1 it being so easily and quickly made1 and it is always a great favourite4 ,time4--,from #e to #h minutes to fry the fritters4 ,average cost1 exclusive of the jam1 #e;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,fritters1 ,plain4 ,ingredients4--#c oz4 of flour1 #c eggs1 #a_/c pint of milk4 ,mode4--,mix the flour to a smooth batter with a small quantity of the milk2 stir in the eggs1 which should be well whisked1 and then the remainder of the milk2 beat the whole to a perfectly smooth batter1 and should it be found not quite thin enough1 add two or three tablespoonfuls more milk4 ,have ready a frying-pan1 with plenty of boiling lard in it2 drop in rather more than a tablespoonful at a time of the batter and fry the fritters a nice brown1 turning them when sufficiently cooked on one side4 ,drain them well from the greasy moisture by placing them upon a piece of blotting-paper before the fire2 dish them on a white d'oyley1 sprinkle over them sifted sugar1 and send to table with them a cut lemon and plenty of pounded sugar4 ,time4--,from #f to #h minutes4 ,average cost1 #d;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,fruit1 to ,bottle ,fresh4 7,very useful in ,winter47 ,ingredients4--,fresh fruits1 such as currants1 raspberries1 cherries1 gooseberries1 plums of all kinds1 damsons1 c42 wide-mouthed glass bottles1 new corks to fit them tightly4 ,mode4--,let the fruit be full grown1 but not too ripe1 and gathered in dry weather4 ,pick it off the stalks without bruising or breaking the skin1 and reject any that is at all blemished3 if gathered in the damp1 or if the skins are cut at all1 the fruit will mould4 ,have ready some perfectly dry glass bottles1 and some nice new soft corks or bungs2 burn a match in each bottle1 to exhaust the air1 and quickly place the fruit in to be preserved2 gently cork the bottles1 and put them in a very cool oven1 where let them remain until the fruit has shrunk away a fourth part4 ,then take the bottles out2 do not open them1 but immediately beat the corks in tight1 cut off the tops1 and cover them with melted resin4 ,if kept in a dry place1 the fruit will remain good for months2 and on this principally depends the success of the preparation2 for if stored away in a place that is in the least damp1 the fruit will soon spoil4 ,time4--,from #e to #f hours in a very slow oven4 ,,fruit1 to ,bottle ,fresh4 ,ingredients4--,any kind of fresh fruit1 such as currants1 cherries1 gooseberries1 all kinds of plums1 c42 wide-mouthed glass bottles1 new corks to fit them tightly4 ,mode4--the fruit must be full-grown1 not too ripe1 and gathered on a fine day4 ,let it be carefully picked and put into the bottles1 which must be clean and perfectly dry4 ,tie over the tops of the bottles pieces of bladder2 stand the bottles in a large pot1 copper1 or boiler1 with cold water to reach to their necks2 kindle a fire under1 let the water boil1 and as the bladders begin to rise and puff1 prick them4 ,as soon as the water boils1 extinguish the fire1 and let the bottles remain where they are1 to become cold4 ,the next day remove the bladders1 and strew over the fruit a thick layer of pounded sugar2 fit the bottles with cork1 and let each cork lie close at hand to its own bottle4 ,hold for a few moments1 in the neck of the bottle1 two or three lighted matches1 and when they have filled the bottle neck with gas1 and before they go out1 remove them very quickly2 instantly cork the bottle closely1 and dip it in bottle-cement4 ,time4--,altogether about #h hours4 ,,fruit1 to ,bottle ,fresh1 with ,sugar4 7,very useful in ,winter47 ,ingredients4--,any kind of fresh fruit2 to each quart bottle allow lb4 of pounded sugar4 ,mode4--,let the fruit be gathered in dry weather4 ,pick it carefully1 and drop it into clean and very dry quart glass bottles1 sprinkling over it the above proportion of pounded sugar to each quart4 ,put the corks in the bottles1 and place them in a copper of cold water up to their necks1 with small hay-wisps round them1 to prevent the bottles from knocking together4 ,light the fire under1 bring the water gradually to boil1 and let it simmer gently until the fruit in the bottles is reduced nearly one third4 ,extinguish the fire1 and let the bottles remain in the water until it is perfectly cold2 then take them out1 make the corks secure1 and cover them with melted resin or wax4 ,time4--,about hour from the time the water commences to boil4 ,,fruit ,,turnovers 7suitable for ,pic-,nics74 ,ingredients4--,puff-paste1 any kind of fruit1 sugar to taste4 ,mode4--,make some puff-paste by recipe2 roll it out to the thickness of about inch1 and cut it out in pieces of a circular form2 pile the fruit on half of the paste1 sprinkle over some sugar1 wet the edges and turn the paste over4 ,press the edges together1 ornament them1 and brush the turnovers over with the white of an egg2 sprinkle over sifted sugar1 and bake on tins1 in a brisk oven1 for about #bj minutes4 ,instead of putting the fruit in raw1 it may be boiled down with a little sugar first1 and then inclosed in the crust2 or jam1 of any kind1 may be substituted for fresh fruit4 ,time4--#bj minutes4 ,sufficient4-- lb4 of puff-paste will make a dozen turnovers4 ,seasonable at any time4 ,,game1 ,hashed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold game1 #a onion stuck with #c cloves1 a few whole peppers1 a strip of lemon-peel1 salt to taste1 thickening of butter and flour1 #a glass of port wine1 #a tablespoonful of lemon-juice1 #a tablespoonful of ketchup1 #a pint of water or weak stock4 ,mode4--,cut the remains of cold game into joints1 reserve the best pieces1 and the inferior ones and trimmings put into a stewpan with the onion1 pepper1 lemon-peel1 salt1 and water or weak stock2 stew these for about an hour1 and strain the gravy2 thicken it with butter and flour2 add the wine1 lemon-juice1 and ketchup2 lay in the pieces of game1 and let them gradually warm through by the side of the fire2 do not allow it to boil1 or the game will be hard4 ,when on the point of simmering1 serve1 and garnish the dish with sippets of toasted bread4 ,time4--,altogether #a hour4 ,seasonable from ,august to ,march4 ,note4--,any kind of game may be hashed by the above recipe1 and the flavour may be varied by adding flavoured vinegars1 curry powder1 c42 but we cannot recommend these latter ingredients1 as a dish of game should really have a gamy taste2 and if too many sauces1 essences1 c41 are added to the gravy1 they quite overpower and destroy the flavour the dish should possess4 ,,german ,,puffs4 ,ingredients4--#b oz4 of flour1 #b eggs1 pint of new milk1 #b oz4 of melted butter1 little salt and nutmeg4 ,mode4--,let the #b eggs be well beaten1 then mix all the ingredients well together1 and heat them up just before they are put into little cups half full for baking4 ,bake for hour in a hot oven till the puffs are of a nice brown2 turn out on a flat dish1 rub a little butter over each puff1 and dust on it powdered sugar4 ,time4-- hour4 ,average cost1 #f;d4 ,seasonable at any time4 ,,gherkins1 ,pickled4 ,ingredients4--,salt and water1 #a oz4 of bruised ginger oz4 of whole black pepper1 oz4 of whole allspice1 #d cloves1 #b blades of mace1 a little horseradish4 ,this proportion of pepper1 spices1 c41 for #a quart of vinegar4 ,mode4--,let the gherkins remain in salt and water for #c or #d days1 when take them out1 wipe perfectly dry1 and put them into a stone jar4 ,boil sufficient vinegar to cover them1 with spices and pepper1 c41 in the above proportion1 for #aj minutes2 pour it1 quite boiling1 over the gherkins1 cover the jar with vine-leaves1 and put over them a plate1 setting them near the fire1 where they must remain all night4 ,next day drain off the vinegar1 boil it up again1 and pour it hot over them4 ,cover up with fresh leaves1 and let the whole remain till quite cold4 ,now tie down closely with bladder to exclude the air1 and in a month or two they will be fit for use4 ,time4--#d days4 ,seasonable from the middle of ,july to the end of ,august4 ,,giblet ,,pie4 ,ingredients4--,a set of duck or goose giblets1 #a lb4 of rump-steak1 #a onion1 teaspoonful of whole black pepper1 a bunch of savoury herbs1 plain crust4 ,mode4--,clean1 and put the giblets into a stewpan with an onion1 whole pepper1 and a bunch of savoury herbs2 add rather more than a pint of water1 and simmer gently for about #a hour4 ,take them out1 let them cool1 and cut them into pieces2 line the bottom of a pie-dish with a few pieces of rump-steak2 add a layer of giblets and a few more pieces of steak2 season with pepper and salt1 and pour in the gravy 7which should be strained71 that the giblets were stewed in2 cover with a plain crust1 and bake for rather more than #a hour in a brisk oven4 ,cover a piece of paper over the pie1 to prevent the crust taking too much colour4 ,time4--#a hour to stew the giblets1 about #a hour to bake the pie4 ,average cost1 exclusive of the giblets1 #as4 #d;d4 ,sufficient for #e or #f persons4 ,,giblet ,,soup4 ,ingredients4--#c sets of goose or duck giblets1 #b lbs4 of shin of beef1 a few bones1 #a ox-tail1 #b mutton-shanks1 #b large onions1 #b carrots1 #a large faggot of herbs1 salt and pepper to taste1 pint of cream1 #a oz4 of butter mixed with a dessertspoonful of flour1 #c quarts of water4 ,mode4--,scald the giblets1 cut the gizzards in #h pieces1 and put them in a stewpan with the beef1 bones1 ox-tail1 mutton-shanks1 onions1 herbs1 pepper1 and salt2 add the #c quarts of water1 and simmer till the giblets are tender1 taking care to skim well4 ,when the giblets are done1 take them out1 put them in your tureen1 strain the soup through a sieve1 add the cream and butter1 mixed with a dessertspoonful of flour1 boil it up for a few minutes1 and pour it over the giblets4 ,it can be flavoured with port wine and a little mushroom ketchup1 instead of cream4 ,add salt to taste4 ,time4--#c hours4 ,average cost1 #i;d4 per quart4 ,seasonable all the year4 ,sufficient for #aj persons4 ,,ginger1 ,apple4 7,a ,dessert ,dish47 ,ingredients4--#b lbs4 of any kind of hard apples1 #b lbs4 of loaf sugar1 #a pint of water1 #a oz4 of tincture of ginger4 ,mode4--,boil the sugar and water until they form a rich syrup1 adding the ginger when it boils up4 ,pare1 core1 and cut the apples into pieces2 dip them in cold water to preserve the colour1 and boil them in the syrup until transparent2 but be careful not to let them break4 ,put the pieces of apple into jars1 pour over the syrup1 and carefully exclude the air1 by well covering them4 ,it will remain good some time1 if kept in a dry place4 ,time4--,from #e to #aj minutes to boil the syrup2 about hour to simmer the apples4 ,average cost1 #bs4 ,sufficient for #g or #h persons4 ,seasonable4--,make this in ,september1 ,october1 or ,november4 ,,ginger-,,beer4 ,ingredients4--#b lbs4 of loaf sugar1 #a oz4 of bruised ginger1 #a oz4 of cream of tartar1 the rind and juice of #b lemons1 #c gallons of boiling water1 two large tablespoonfuls of thick and fresh brewer's yeast4 ,mode4--,peel the lemons1 squeeze the juice1 strain it1 and put the peel and juice into a large earthen pan1 with the bruised ginger1 cream of tartar1 and loaf sugar4 ,put over these ingredients #c gallons of boiling water2 let it stand until just warm1 when add the yeast1 which should be thick and perfectly fresh4 ,stir the contents of the pan well1 and let them remain near the fire all night1 covering the pan over with a cloth4 ,the next day skim off the yeast1 and pour the liquor carefully into another vessel1 leaving the sediment2 then bottle immediately1 and tie the corks down1 and in #c days the ginger-beer will be fit for use4 ,for some tastes1 the above proportion of sugar may be found rather too large1 when it may be diminished2 but the beer will not keep so long good4 ,average cost for this quantity1 #bs42 or d4 per bottle4 ,sufficient to fill #d dozen ginger-beer bottles4 ,seasonable4--,this should be made during the summer months4 ,,ginger ,,cream4 ,ingredients4--,the yolks of #d eggs1 #a pint of cream1 #c oz4 of preserved ginger1 #b dessertspoonfuls of syrup1 sifted sugar to taste1 #a oz4 of isinglass4 ,mode4--,slice the ginger finely2 put it into a basin with the syrup1 the well-beaten yolks of eggs1 and the cream2 mix these ingredients well together1 and stir them over the fire for about #aj minutes1 or until the mixture thickens2 then take it off the fire1 whisk till nearly cold1 sweeten to taste1 add the isinglass1 which should be melted and strained1 and serve the cream in a glass dish4 ,it may be garnished with slices of preserved ginger or candied citron4 ,time4--,about #aj minutes to stir the cream over the fire4 ,average cost1 with cream at #as4 per pint1 #cs4 #f;d4 ,sufficient for a good-sized dish4 ,seasonable at any time4 ,,ginger1 ,preserved1 ,comes from the ,west ,indies4 ,it is made by scalding the roots when they are green and full of sap1 then peeling them in cold water and putting them into jars1 with a rich syrup2 in which state we receive them4 ,it should be chosen of a deep yellow colour1 with a little transparency4 ,what is dark-coloured1 fibrous1 and stringy1 is not good4 ,ginger roots1 fit for preserving and in size equal to ,west ,indian1 have been produced in the ,royal ,agricultural ,garden in ,edinburgh4 ,,ginger ,,pudding4 ,ingredients4-- lb4 of flour1 lb4 of suet1 lb4 of moist sugar1 #b large teaspoonfuls of grated ginger4 ,mode4--,shred the suet very fine1 mix it with the flour1 sugar1 and ginger2 stir all well together2 butter a basin1 and put the mixture in dry2 tie a cloth over1 and boil for #c hours4 ,time4--#c hours4 ,average cost1 #f;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,ginger ,,wine4 ,ingredients4--,to #i gallons of water allow #bg lbs4 of loaf sugar1 #i lemons1 #ab oz4 of bruised ginger1 #c tablespoonfuls of yeast1 #b lbs4 of raisins stoned and chopped1 #a pint of brandy4 ,mode4--,boil together for #a hour in a copper 7let it previously be well scoured and beautifully clean7 the water1 sugar1 lemon-rinds1 and bruised ginger2 remove every particle of scum as it rises1 and when the liquor is sufficiently boiled1 put it into a large tub or pan1 as it must not remain in the copper4 ,when nearly cold1 add the yeast1 which must be thick and very fresh1 and1 the next day1 put all in a dry cask with the strained lemon-juice and chopped raisins4 ,stir the wine every day for a fortnight2 then add the brandy1 stop the cask down by degrees1 and in a few weeks it will be fit to bottle4 ,average cost1 #bs4 per gallon4 ,sufficient to make #i gallons of wine4 ,seasonable4--,the best time for making this wine is either in ,march or ,september4 ,note4--,wine made early in ,march will be fit to bottle in ,june4 ,,gingerbread1 ,thick4 ,ingredients4--#a lb4 of treacle1 lb4 of butter1 lb4 of coarse brown sugar1 #a lb4 of flour1 #a oz4 of ginger1 oz4 of ground allspice1 #a teaspoonful of carbonate of soda1 pint of warm milk1 #c eggs4 ,mode4--,put the flour into a basin1 with the sugar1 ginger1 and allspice2 mix these together2 warm the butter1 and add it1 with the treacle1 to the other ingredients4 ,stir well2 make the milk just warm1 dissolve the carbonate of soda in it1 and mix the whole into a nice smooth dough with the eggs1 which should be previously well whisked2 pour the mixture into a buttered tin1 and bake it from to #a hour1 or longer1 should the gingerbread be very thick4 ,just before it is done1 brush the top over with the yolk of an egg beaten up with a little milk1 and put it back in the oven to finish baking4 ,time4-- to #a hour4 ,average cost1 #as4 per square4 ,seasonable at any time4 ,,gingerbread1 ,white4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 lb4 of loaf sugar1 the rind of #a lemon1 #a oz4 of ground ginger1 #a nutmeg grated1 teaspoonful of carbonate of soda1 #a gill of milk4 ,mode4--,rub the butter into the flour2 add the sugar1 which should be finely pounded and sifted1 and the minced lemon-rind1 ginger1 and nutmeg4 ,mix these well together2 make the milk just warm1 stir in the soda1 and work the whole into a nice smooth paste2 roll it out1 cut it into cakes1 and bake in a moderate oven from #ae to #bj minutes4 ,time4--#ae to #bj minutes4 ,average cost1 #as4 #c;d4 ,seasonable at any time4 ,,gingerbread-,,nuts1 ,rich ,sweetmeats4 ,ingredients4--#a lb4 of treacle1 lb4 of clarified butter1 #a lb4 of coarse brown sugar1 #b oz4 of ground ginger1 #a oz4 of candied orange-peel1 #a oz4 of candied angelica1 oz4 of candied lemon-peel1 oz4 of coriander seeds1 oz4 of caraway seeds1 #a egg2 flour4 ,mode4--,put the treacle into a basin1 and pour over it the butter1 melted so as not to oil1 the sugar1 and ginger4 ,stir these ingredients well together1 and whilst mixing1 add the candied peel1 which should be cut into very small pieces1 but not bruised1 and the caraway and coriander seeds1 which should be pounded4 ,having mixed all thoroughly together1 break in an egg1 and work the whole up with as much fine flour as may be necessary to form a paste4 ,make this into nuts of any size1 and put them on a tin plate1 and bake in a slow oven from to hour4 ,time4-- to hour4 ,average cost1 from #as4 to #as4 #d;d4 per lb4 ,seasonable at any time4 ,,gingerbread-,,nuts1 ,sunderland4 7,an ,excellent ,recipe47 ,ingredients4--#a lb4 of treacle1 #a lb4 of moist sugar1 #a lb4 of butter1 #b lbs4 of flour1 #a oz4 of ground ginger1 #a oz4 of allspice1 #a oz4 of coriander-seeds4 ,mode4--,let the allspice1 coriander-seeds1 and ginger be freshly ground2 put them into a basin1 with the flour and sugar1 and mix these ingredients well together2 warm the treacle and butter together2 then with a spoon work it into the flour1 c4 until the whole forms a nice smooth paste4 ,drop the mixture from the spoon on a piece of buttered paper1 and bake in rather a slow oven from #bj minutes to hour4 ,a little candied lemon-peel mixed with the above is an improvement1 and a great authority in culinary matters suggests the addition of a little cayenne pepper in gingerbread4 ,whether it be advisable to use the latter ingredient or not1 we leave our readers to decide4 ,time4--#bj minutes to hour4 ,average cost1 #as4 to #as4 #d;d4 per lb4 ,seasonable at any time4 ,,glaze for covering ,cold ,hams1 ,tongues1 c4 ,ingredients4--,stock1 doubling the quantity of meat in the recipes4 ,mode4--,we may remark at the outset1 that unless glaze is wanted in very large quantities1 it is seldom made expressly4 ,either of the stocks1 boiled down and reduced very considerably1 will be found to produce a very good glaze4 ,put the stock into a stewpan1 over a nice clear fire2 let it boil till it becomes somewhat stiff1 when keep stirring1 to prevent its burning4 ,the moment it is sufficiently reduced1 and come to a glaze1 turn it into the glaze-pot before it gets cold4 ,as1 however1 this is not to be found in every establishment1 a white earthenware jar would answer the purpose2 and this may be placed in a vessel of boiling water1 to melt the glaze when required4 ,it should never be warmed in a saucepan1 except on the principle of the bain marie1 lest it should reduce too much1 and become black and bitter4 ,if the glaze is wanted of a pale colour1 more veal than beef should be used in making the stock2 and it is as well to omit turnips and celery1 as those impart a disagreeable bitter flavour4 ,,glaze-,,kettle4 ,illustration3 ,,glaze-,,kettle4 ,this is a kettle used for keeping the strong stock boiled down to a jelly1 which is known by the name of glaze4 ,it is composed of two tin vessels1 as shown in the cut1 one of which1 the upper1--containing the glaze1 is inserted into one of larger diameter1 and containing boiling water4 ,,glaze1 to1 ,cold ,joints1 c4 ,melt the glaze by placing the vessel which contains it1 into the bain marie or saucepan of boiling water2 brush it over the meat with a paste-brush1 and if in places it is not quite covered1 repeat the operation4 ,the glaze should not be too dark a colour4 ,,golden ,,pudding4 ,ingredients4-- lb4 of bread-crumbs1 lb4 of suet1 lb4 of marmalade1 lb4 of sugar1 #d eggs4 ,mode4--,put the bread-crumbs into a basin2 mix with them the suet1 which should be finely minced1 the marmalade1 and the sugar2 stir all these ingredients well together1 beat the eggs to a froth1 moisten the pudding with these1 and when well mixed put it into a mould or buttered basin2 tie down with a floured cloth1 and boil for #b hours4 ,when turned out1 strew a little fine-sifted sugar over the top1 and serve4 ,time4--#b hours4 ,average cost1 #aa;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,the mould may be ornamented with stoned raisins1 arranged in any fanciful pattern1 before the mixture is poured in1 which would add very much to the appearance of the pudding4 ,for a plainer pudding1 double the quantities of the bread-crumbs2 and if the eggs do not moisten it sufficiently1 use a little milk4 ,,goose1 ,green4 ,ingredients4--,goose1 #c oz4 of butter1 pepper and salt to taste4 ,mode4--,geese are called green till they are about four months old1 and should not be stuffed4 ,after it has been singed and trussed1 put into the body a seasoning of pepper and salt1 and the butter to moisten it inside4 ,roast before a clear fire for about hour1 froth and brown it nicely1 and serve with a brown gravy1 and1 when liked1 gooseberry-sauce4 ,this dish should be garnished with water-cresses4 ,time4--,about hour4 ,average cost1 #ds4 #f;d4 each4 ,sufficient for #e or #f persons4 ,seasonable in ,june1 ,july1 and ,august4 ,,goose1 ,hashed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast goose1 #b onions1 #b oz4 of butter1 #a pint of boiling water1 #a dessertspoonful of flour1 pepper and salt to taste1 #a tablespoonful of port wine1 #b tablespoonfuls of mushroom ketchup4 ,mode4--,cut up the goose into pieces of the size required2 the inferior joints1 trimmings1 c41 put into a stewpan to make the gravy2 slice and fry the onions in the butter of a very pale brown2 add these to the trimmings1 and pour over about a pint of boiling water2 stew these gently for hour1 then skim and strain the liquor4 ,thicken it with flour1 and flavour with port wine and ketchup in the above proportion2 add a seasoning of pepper and salt1 and put in the pieces of goose2 let these get thoroughly hot through1 but do not allow them to boil1 and serve with sippets of toasted bread4 ,time4--,altogether1 rather more than #a hour4 ,average cost1 exclusive of the cold goose1 #d;d4 ,seasonable from ,september to ,march4 ,,goose1 ,roast4 ,illustration3 ,,roast ,,goose4 ,ingredients4--,goose1 #d large onions1 #aj sage-leaves1 lb4 of bread-crumbs1 #a oz4 of butter1 salt and pepper to taste1 #a egg4 ,choosing and ,trussing4--,select a goose with a clean white skin1 plump breast1 and yellow feet3 if these latter are red1 the bird is old4 ,should the weather permit1 let it hang for a few days2 by so doing the flavour will be very much improved4 ,pluck1 singe1 draw1 and carefully wash and wipe the goose2 cut off the neck close to the back1 leaving the skin long enough to turn over2 cut off the feet at the first joint1 and separate the pinions at the first joint4 ,beat the breastbone flat with a rolling-pin1 put a skewer through the under part of each wing1 and having drawn up the legs closely1 put a skewer into the middle of each1 and pass the same quite through the body4 ,insert another skewer into the small of the leg1 bring it close down to the side-bone1 run it through1 and do the same to the other side4 ,now cut off the end of the vent1 and make a hole in the skin sufficiently large for the passage of the rump1 in order to keep in the seasoning4 ,mode4--,make a sage-and-onion stuffing of the above ingredients1 put it into the body of the goose1 and secure it firmly at both ends by passing the rump through the hole made in the skin1 and the other end by tying the skin of the neck to the back3 by this means the seasoning will not escape4 ,put it down to a brisk fire1 keep it well basted1 and roast from #a to #b hours1 according to the size4 ,remove the skewers1 and serve with a tureen of good gravy1 and one of well-made apple sauce4 ,should a very highly-flavoured seasoning be preferred1 the onions should not be parboiled1 but minced raw3 of the two methods the mild seasoning is far superior4 ,a ragot1 or pie1 should be made of the giblets1 or they may be stewed down to make gravy4 ,be careful to serve the goose before the breast falls1 or its appearance will be spoiled by coming flattened to table4 ,as this is rather a troublesome joint to carve1 a large quantity of gravy should not be poured round the goose1 but sent in a tureen4 ,time4--,a large goose1 #a hour2 a moderate-sized one1 #a_/ to #a hour4 ,seasonable from ,september to ,march2 but in perfection from ,michaelmas to ,christmas4 ,average cost1 #es4 #f;d4 each4 ,sufficient for #h or #i persons4 ,note4--,a teaspoonful of made mustard1 a saltspoonful of salt1 a few grains of cayenne1 mixed with a glass of port wine1 are sometimes poured into the goose by a slit made in the apron4 ,this sauce is by many considered an improvement4 ,,goose1 ,roast1 to ,carve4 ,illustration3 ,,roast ,,goose4 ,it would not be fair to say that this dish bodes a great deal of happiness to an inexperienced carver1 especially if there is a large party to serve1 and the slices off the breast should not suffice to satisfy the desires and cravings of many wholesome appetites1 produced1 may be1 by the various sports in vogue at ,michaelmas and ,christmas4 ,the beginning of the task1 however1 is not in any way difficult4 ,evenly-cut slices1 not too thick or too thin1 should be carved from the breast in the direction of the line from #b to #c2 after the first slice has been cut1 a hole should be made with the knife in the part called the apron1 passing it round the line as indicated by the figures #a1 #a1 #a2 here the stuffing is located1 and some of this should be served on each plate1 unless it is discovered that it is not agreeable to the taste of some one guest4 ,if the carver manages cleverly1 he will be able to cut a very large number of fine slices off the breast1 and the more so if he commences close down by the wing1 and carves upwards towards the ridge of the breastbone4 ,as many slices as can be taken from the breast being carved1 the wings should be cut off1 and the same process as described in carving boiled fowl is made use of in this instance1 only more dexterity and greater force will most probably be required4 ,the shape of the leg1 when disengaged from the body of the goose1 should be like that shown in the accompanying engraving4 ,it will be necessary1 perhaps1 in taking off the leg1 to turn the goose on its side1 and then1 pressing down the small end of the leg1 the knife should be passed under it from the top quite down to the joint2 the leg being now turned back by the fork1 the knife must cut through the joint1 loosening the thighbone from its socket4 ,the merrythought1 which in a goose is not so large as might be expected1 is disengaged in the same way as that of a fowl--by passing the knife under it1 and pressing it backwards towards the neck4 ,the neck-bones1 of which we give a cut1 are freed by the same process as are those of a fowl2 and the same may be said of all the other parts of this bird4 ,the breast of a goose is the part most esteemed2 all parts1 however1 are good1 and full of juicy flavour4 ,illustration3 ,,leg1 ,,wing1 ,,and ,,neck-,,bone ,,of ,,goose4 ,,goose ,,stuffing1 ,soyer's ,recipe for4 ,take #d apples peeled and cored1 #d onions1 #d leaves of sage1 and #d leaves of lemon thyme not broken1 and boil them in a stewpan with sufficient water to cover them2 when done1 pulp them through a sieve1 removing the sage and thyme2 then add sufficient pulp of mealy potatoes to cause it to be sufficiently dry without sticking to the hand2 add pepper and salt1 and stuff the bird4 ,,gooseberries1 ,compte of4 ,ingredients4--,syrup2 to #a pint of syrup allow nearly a quart of gooseberries4 ,mode4--,top and tail the gooseberries1 which should not be very ripe1 and pour over them some boiling water2 then take them out and plunge them into cold water with which has been mixed a tablespoonful of vinegar1 which will assist to keep the fruit a good colour4 ,make a pint of syrup1 and when it boils drain the gooseberries and put them in2 simmer them gently until the fruit is nicely pulped and tender without being broken2 then dish the gooseberries on a glass dish1 boil the syrup for #b or #c minutes1 pour over the gooseberries1 and serve cold4 ,time4--,about #e minutes to boil the gooseberries in the syrup1 #c minutes to reduce the syrup4 ,average cost1 #i;d4 ,sufficient4--,a quart of gooseberries for #e or #f persons4 ,seasonable in ,june4 ,,gooseberry ,,chips4 7,useful for ,dessert47 ,ingredients4--,gooseberries unripe and green1 but quite full-grown2 sifted loaf sugar4 ,mode4--,put the gooseberries1 when cleaned of tops and tails1 into jars1 and boil them in a copper till quite soft4 ,to every lb4 of pulp put lb4 of loaf sugar sifted3 the sugar must be stirred in very gently4 ,then pour out the sweetened pulp on flat dishes1 about #a_/h inch thick1 which must be set in the sun to dry4 ,when sufficiently dried in the sun1 the pulp may be cut into strips1 and twisted into any fanciful shapes1 bows1 c4 ,time for drying1 according to the amount of sun4 ,seasonable at all times4 ,note4--,these chips may be kept for years in tin boxes1 if packed quite dry1 with layers of paper between the rows4 ,,gooseberry ,,fool4 ,ingredients4--,green gooseberries2 to every pint of pulp add #a pint of milk1 or pint of cream and pint of milk2 sugar to taste4 ,mode4--,cut the tops and tails off the gooseberries1 put them into a jar with #b tablespoonfuls of water and a little good moist sugar2 set this jar in a saucepan of boiling water1 and let it boil until the fruit is soft enough to mash4 ,when done enough1 beat it to a pulp1 work this pulp through a colander1 and stir to every pint the above proportion of milk1 or equal quantities of milk and cream4 ,ascertain if the mixture is sweet enough1 and put in plenty of sugar1 or it will not be eatable2 and in mixing the milk and gooseberries add the former very gradually to these3 serve in a glass dish1 or in small glasses4 ,this1 although a very old-fashioned and homely dish1 is1 when well made1 very delicious1 and1 if properly sweetened1 a very suitable preparation for children4 ,time4--,from to #a hour4 ,average cost1 #f;d4 per pint1 with milk4 ,sufficient4--,a pint of milk and a pint of gooseberry pulp for #e or #f children4 ,seasonable in ,may and ,june4 ,,gooseberry ,,jam4 ,ingredients4--,to every lb4 of fruit allow lb4 of loaf sugar2 currant-juice4 ,mode4--,select red hairy gooseberries2 have them gathered in dry weather1 when quite ripe1 without being too soft4 ,weigh them2 with a pair of scissors cut off the tops and tails1 and to every #f lbs4 of fruit have ready pint of red-currant juice1 drawn as for jelly4 ,put the gooseberries and currant-juice into a preserving-pan1 let them boil tolerably quickly1 keeping them well stirred2 when they begin to break1 add to them the sugar1 and keep simmering until the jam becomes firm1 carefully skimming and stirring it1 that it does not burn at the bottom4 ,it should be boiled rather a long time1 or it will not keep4 ,put it into pots 7not too large71 let it get perfectly cold1 then cover the pots down with oiled and egged papers4 ,time4--,about #a hour to boil the gooseberries in the currant-juice1 from to hour with the sugar4 ,average cost1 per lb4 pot1 from #f;d4 to #h;d4 ,sufficient4--,allow #a pint of fruit for a lb4 pot4 ,seasonable4--,make this in ,june or ,july4 ,,gooseberry ,,jam4 ,ingredients4--,to every #h lbs4 of red1 rough1 ripe gooseberries allow #a quart of red-currant juice1 #e lbs4 of loaf sugar4 ,mode4--,have the fruit gathered in dry weather1 and cut off the tops and tails4 ,prepare #a quart of red-currant juice1 the same as for red-currant jelly2 put it into a preserving-pan with the sugar1 and keep stirring until the latter is dissolved4 ,keep it boiling for about #e minutes2 skim well2 then put in the gooseberries1 and let them boil from to hour2 then turn the whole into an earthen pan1 and let it remain for #b days4 ,boil the jam up again until it looks clear2 put it into pots1 and when cold1 cover with oiled paper1 and over the jars put tissue-paper brushed over on both sides with the white of an egg1 and store away in a dry place4 ,care must be taken1 in making this1 to keep the jam well stirred and well skimmed1 to prevent it burning at the bottom of the pan1 and to have it very clear4 ,time4--#e minutes to boil the currant-juice and sugar after the latter is dissolved2 from to hour to simmer the gooseberries the first time1 hour the second time of boiling4 ,average cost1 from #h;d4 to #aj;d4 per lb4 pot4 ,sufficient4--,allow #a pint of fruit for a lb4 pot4 ,seasonable4--,make this in ,june or ,july4 ,,gooseberry ,,jam1 ,white or ,green4 ,ingredients4--,equal weight of fruit and sugar4 ,mode4--,select the gooseberries not very ripe1 either white or green1 and top and tail them4 ,boil the sugar with water 7allowing pint to every lb47 for about hour1 carefully removing the scum as it rises2 then put in the gooseberries1 and simmer gently till clear and firm3 try a little of the jam on a plate2 if it jellies when cold1 it is done1 and should then be poured into pots4 ,when cold1 cover with oiled paper1 and tissue-paper brushed over on both sides with the unbeaten white of an egg1 and stow away in a dry place4 ,time4-- hour to boil the sugar and water1 hour the jam4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,sufficient4--,allow #a pint of fruit for a lb4 pot4 ,seasonable4--,make this in ,june4 ,,gooseberry ,,jelly4 ,ingredients4--,gooseberries2 to every pint of juice allow lb4 of loaf sugar4 ,mode4--,put the gooseberries1 after cutting off the tops and tails1 into a preserving-pan1 and stir them over the fire until they are quite soft2 then strain them through a sieve1 and to every pint of juice allow lb4 of sugar4 ,boil the juice and sugar together for nearly hour1 stirring and skimming all the time2 and if the jelly appears firm when a little of it is poured on to a plate1 it is done1 and should then be taken up and put into small pots4 ,cover the pots with oiled and egged papers1 the same as for currant jelly1 and store away in a dry place4 ,time4-- hour to simmer the gooseberries without the sugar2 hour to boil the juice4 ,average cost1 from #h;d4 to #aj;d4 per -lb4 pot4 ,seasonable in ,july4 ,,gooseberry ,,pudding1 ,baked4 ,ingredients4--,gooseberries1 #c eggs1 #a oz4 of butter1 pint of bread-crumbs1 sugar to taste4 ,mode4--,put the gooseberries into a jar1 previously cutting off the tops and tails2 place this jar in boiling water1 and let it boil until the gooseberries are soft enough to pulp2 then beat them through a coarse sieve1 and to every pint of pulp add #c well-whisked eggs1 #a oz4 of butter1 pint of bread-crumbs1 and sugar to taste2 beat the mixture well1 put a border of puff-paste round the edge of a pie-dish1 put in the pudding1 bake for about #dj minutes1 strew sifted sugar over1 and serve4 ,time4--,about #dj minutes4 ,average cost1 #aj;d4 ,sufficient for #d or #e persons4 ,seasonable from ,may to ,july4 ,,gooseberry ,,pudding1 ,boiled4 ,ingredients4-- lb4 of suet crust1 #a pint of green gooseberries1 lb4 of moist sugar4 ,mode4--,line a pudding-basin with suet crust rolled out to about inch in thickness1 and1 with a pair of scissors1 cut off the tops and tails of the gooseberries2 fill the basin with the fruit1 put in the sugar1 and cover with crust4 ,pinch the edges of the pudding together1 tie over it a floured cloth1 put it into boiling water1 and boil from #b to #c hours2 turn it out of the basin1 and serve with a jug of cream4 ,time4--#b to #c hours4 ,average cost1 #aj;d4 ,sufficient for #f or #g persons4 ,seasonable from ,may to ,july4 ,illustration3 ,,boiled ,,fruit ,,pudding ,,gooseberry ,,sauce for ,boiled ,mackerel4 ,ingredients4--#a pint of green gooseberries1 #c tablespoonfuls of ,bchamel 7veal gravy may be substituted for this71 #b oz4 of fresh butter2 seasoning to taste of salt1 pepper1 and grated nutmeg4 ,mode4--,boil the gooseberries in water until quite tender2 strain them1 and rub them through a sieve4 ,put into a saucepan the ,bchamel or gravy1 with the butter and seasoning2 add the pulp from the gooseberries1 mix all well together1 and heat gradually through4 ,a little pounded sugar added to this sauce is by many persons considered an improvement1 as the saccharine matter takes off the extreme acidity of the unripe fruit4 ,time4--,boil the gooseberries from #bj minutes to hour4 ,sufficient4--,this quantity1 for a large dish of mackerel4 ,seasonable from ,may to ,july4 ,,gooseberry ,,tart4 ,ingredients4--#a pint of gooseberries1 lb4 of short crust1 lb4 of moist sugar4 ,mode4--,with a pair of scissors cut off the tops and tails of the gooseberries2 put them into a deep pie-dish1 pile the fruit high in the centre1 and put in the sugar2 line the edge of the dish with short crust1 put on the cover1 and ornament the edges of the tart2 bake in a good oven for about hour1 and before being sent to table1 strew over it some fine-sifted sugar4 ,a jug of cream1 or a dish of boiled or baked custards1 should always accompany this dish4 ,time4-- hour4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable from ,may to ,july4 ,,gooseberry ,,trifle4 ,ingredients4--#a quart of gooseberries1 sugar to taste1 #a pint of custard1 a plateful of whipped cream4 ,mode4--,put the gooseberries into a jar1 with sufficient moist sugar to sweeten them1 and boil them until reduced to a pulp4 ,put this pulp at the bottom of a trifle-dish2 pour over it a pint of custard made by recipe1 and1 when cold1 cover with whipped cream4 ,the cream should be whipped the day before it is wanted for table1 as it will then be so much firmer and more solid2 but it should not be added to the fruit until a short time before it is required4 ,the dish may be garnished as fancy dictates4 ,time4--,about hour to boil the gooseberries4 ,average cost1 #as4 #f;d4 ,sufficient for #a trifle4 ,seasonable in ,may1 ,june1 and ,july4 ,,gooseberry ,,vinegar4 7,an ,excellent ,recipe47 ,ingredients4--#b pecks of crystal gooseberries1 #f gallons of water1 #ab lbs4 of foots sugar of the coarsest brown quality4 ,mode4--,mash the gooseberries 7which should be quite ripe7 in a tub with a mallet2 put to them the water nearly milk-warm2 let this stand #bd hours2 then strain it through a sieve1 and put the sugar to it2 mix it well1 and tun it4 ,these proportions are for a #i-;gallon cask2 and if it be not quite full1 more water must be added4 ,let the mixture be stirred from the bottom of the cask two or three times daily for three or four days1 to assist the melting of the sugar2 then paste a piece of linen cloth over the bunghole1 and set the cask in a warm place1 but not in the sun2 any corner of a warm kitchen is the best situation for it4 ,the following spring it should be drawn off into stone bottles1 and the vinegar will be fit for use twelve months after it is made4 ,this will be found a most excellent preparation1 greatly superior to much that is sold under the name of the best white wine vinegar4 ,many years' experience has proved that pickle made with this vinegar will keep1 when bought vinegar will not preserve the ingredients4 ,the cost per gallon is merely nominal1 especially to those who reside in the country and grow their own gooseberries2 the coarse sugar is then the only ingredient to be purchased4 ,time4--,to remain in the cask #i months4 ,average cost1 when the gooseberries have to be purchased1 #as4 per gallon2 when they are grown at home1 #f;d4 per gallon4 ,seasonable4--,this should be made the end of ,june or the beginning of ,july1 when gooseberries are ripe and plentiful4 ,,gooseberry ,,wine1 ,effervescing4 ,ingredients4--,to every gallon of water allow #f lbs4 of green gooseberries1 #c lbs4 of lump sugar4 ,mode4--,this wine should be prepared from unripe gooseberries1 in order to avoid the flavour which the fruit would give to the wine when in a mature state4 ,its briskness depends more upon the time of bottling than upon the unripe state of the fruit1 for effervescing wine can be made from fruit that is ripe as well as that which is unripe4 ,the fruit should be selected when it has nearly attained its full growth1 and consequently before it shows any tendency to ripen4 ,any bruised or decayed berries1 and those that are very small1 should be rejected4 ,the blossom and stalk ends should be removed1 and the fruit well bruised in a tub or pan1 in such quantities as to insure each berry being broken without crushing the seeds4 ,pour the water 7which should be warm7 on the fruit1 squeeze and stir it with the hand until all the pulp is removed from the skin and seeds1 and cover the whole closely for #bd hours2 after which1 strain it through a coarse bag1 and press it with as much force as can be conveniently applied1 to extract the whole of the juice and liquor the fruit may contain4 ,to every #dj or #ej lbs4 of fruit one gallon more of hot water may be passed through the marc1 or husks1 in order to obtain any soluble matter that may remain1 and be again pressed4 ,the juice should be put into a tub or pan of sufficient size to contain all of it1 and the sugar added to it4 ,let it be well stirred until the sugar is dissolved1 and place the pan in a warm situation2 keep it closely covered1 and let it ferment for a day or two4 ,it must then be drawn off into clean casks1 placed a little on one side for the scum that arises to be thrown out1 and the casks kept filled with the remaining 8must10 that should be reserved for that purpose4 ,when the active fermentation has ceased1 the casks should be plugged upright1 again filled1 if necessary1 the bungs be put in loosely1 and1 after a few days1 when the fermentation is a little more languid 7which may be known by the hissing noise ceasing71 the bungs should be driven in tight1 and a spile-hole made1 to give vent if necessary4 ,about ,november or ,december1 on a clear fine day1 the wine should be racked from its lees into clean casks1 which may be rinsed with brandy4 ,after a month1 it should be examined to see if it is sufficiently clear for bottling2 if not1 it must be fined with isinglass1 which may be dissolved in some of the wine3 #a oz4 will be sufficient for #i gallons4 ,in bottling the wine1 it will be necessary to wire the corks down1 or to tie them down with string4 ,old champagne bottles are the best for this wine4 ,in ,march or ,april1 or when the gooseberry bushes begin to blossom1 the wine must be bottled1 in order to insure its being effervescing4 ,seasonable4--,make this the end of ,may or beginning of ,june1 before the berries ripen4 ,,gravies1 ,general ,stock for ,by the addition of various store sauces1 thickening and flavouring1 good stock may be converted into good gravies4 ,it should be borne in mind1 however1 that the goodness and strength of spices1 wines1 flavourings1 c41 evaporate1 and that they lose a great deal of their fragrance if added to the gravy a long time before they are wanted4 ,if this point is attended to1 a saving of one half the quantity of these ingredients will be effected1 as1 with long boiling1 the flavour almost entirely passes away4 ,the shank-bones of mutton1 previously well soaked1 will be found a great assistance in enriching gravies2 a kidney or melt1 beef skirt1 trimmings of meat1 c4 c41 answer very well when only a small quantity is wanted1 and a good gravy need not necessarily be so very expensive2 for economically-prepared dishes are oftentimes found as savoury and wholesome as dearer ones4 ,the cook should also remember that the fragrance of gravies should not be overpowered by too much spice1 or any strong essences1 and that they should always be warmed in a bain marie1 after they are flavoured1 or else in a jar or jug placed in a saucepan full of boiling water4 ,the remains of roast-meat gravy should always be saved2 as1 when no meat is at hand1 a very nice gravy in haste may be made from it1 and when added to hashes1 ragots1 c41 is a great improvement4 ,,gravy1 a ,good ,beef1 for ,poultry1 ,game1 c4 ,ingredients4-- lb4 of lean beef1 pint of cold water1 #a shalot or small onion1 a teaspoonful of salt1 a little pepper1 #a tablespoonful of ,harvey's sauce or mushroom ketchup1 a teaspoonful of arrowroot4 ,mode4--,cut up the beef into small pieces1 and put it1 with the water1 into a stewpan4 ,add the shalot and seasoning1 and simmer gently for #c hours1 taking care that it does not boil fast4 ,a short time before it is required1 take the arrowroot1 and having mixed it with a little cold water1 pour it into the gravy1 which keep stirring1 adding the ,harvey's sauce1 and just letting it boil4 ,strain off the gravy in a tureen1 and serve very hot4 ,time4--#c hours4 ,average cost1 #h;d4 per pint4 ,,gravy1 ,beef1 a ,quickly ,made4 ,ingredients4-- lb4 of shin of beef1 onion1 carrot1 #b or #c sprigs of parsley and savoury herbs1 a piece of butter about the size of a walnut2 cayenne and mace to taste1 pint of water4 ,mode4--,cut up the meat into very small pieces1 slice the onion and carrot1 and put them into a small saucepan with the butter4 ,keep stirring over a sharp fire until they have taken a little colour1 when add the water and the remaining ingredients4 ,simmer for hour1 skim well1 strain1 and flavour1 when it will be ready for use4 ,time4-- hour4 ,average cost1 for this quantity1 #e;d4 ,,gravy1 ,brown4 ,ingredients4--#b oz4 of butter1 #b large onions1 #b lbs4 of shin of beef1 #b small slices of lean bacon 7if at hand71 salt and whole pepper to taste1 #c cloves1 #b quarts of water4 ,for thickening1 #b oz4 of butter1 #c oz4 of flour4 ,mode4--,put the butter into a stewpan2 set this on the fire1 throw in the onions cut in rings1 and fry them a light brown2 then add the beef and bacon1 which should be cut into small square pieces2 season1 and pour in a teacupful of water2 let it boil for about ten minutes1 or until it is of a nice brown colour1 occasionally stirring the contents4 ,now fill up with water in the above proportion2 let it boil up1 when draw it to the side of the fire to simmer very gently for #a hour2 strain1 and when cold1 take off all the fat4 ,in thickening this gravy1 melt #c oz4 of butter in a stewpan1 add #b oz4 of flour1 and stir till of a light-brown colour2 when cold1 add it to the strained gravy1 and boil it up quickly4 ,this thickening may be made in larger quantities1 and kept in a stone jar for use when wanted4 ,time4--,altogether1 #b hours4 ,average cost1 #d;d4 per pint4 ,,gravy1 ,brown1 without ,meat4 ,ingredients4--#b large onions1 #a large carrot1 #b oz4 of butter1 #c pints of boiling water1 #a bunch of savoury herbs1 a wineglassful of good beer2 salt and pepper to taste4 ,mode4--,slice1 flour1 and fry the onions and carrots in the butter until of a nice light-brown colour1 then add the boiling water and the remaining ingredients2 let the whole stew gently for about an hour1 then strain1 and when cold1 skim off all the fat4 ,thicken it1 and1 if thought necessary1 add a few drops of colouring4 ,time4--#a hour4 ,average cost1 #b;d4 per pint4 ,note4--,the addition of a small quantity of mushroom ketchup or ,harvey's sauce very much improves the flavour of this gravy4 ,,gravy1 ,cheap1 for ,minced ,veal ,ingredients4--,bones and trimmings of cold roast or boiled veal1 #a pint of water1 #a onion1 teaspoonful of minced lemon-peel1 teaspoonful of salt1 #a blade of pounded mace1 the juice of lemon2 thickening of butter and flour4 ,mode4--,put all the ingredients into a stewpan1 except the thickening and lemon-juice1 and let them simmer very gently for rather more than #a hour1 or until the liquor is reduced to a pint1 when strain through a hair sieve4 ,add a thickening of butter and flour1 and the lemon-juice2 set it on the fire1 and let it just boil up1 when it will be ready for use4 ,it may be flavoured with a little tomato sauce1 and1 where a rather dark-coloured gravy is not objected to1 ketchup1 or ,harvey's sauce1 may be added at pleasure4 ,time4--,rather more than #a hour4 ,average cost1 #c;d4 ,,gravy1 ,cheap1 for ,hashes1 c4 ,ingredients4--,bones and trimmings of the cooked joint intended for hashing1 teaspoonful of salt1 teaspoonful of whole pepper1 teaspoonful of whole allspice1 a small faggot of savoury herbs1 head of celery1 #a onion1 #a oz4 of butter1 thickening1 sufficient boiling water to cover the bones4 ,mode4--,chop the bones in small pieces1 and put them in a stewpan1 with the trimmings1 salt1 pepper1 spice1 herbs1 and celery4 ,cover with boiling water1 and let the whole simmer gently for #a or #b hours4 ,slice and fry the onion in the butter till it is of a pale brown1 and mix it gradually with the gravy made from the bones2 boil for hour1 and strain into a basin2 now put it back into the stewpan2 flavour with walnut pickle or ketchup1 pickled-onion liquor1 or any store sauce that may be preferred4 ,thicken with a little butter and flour1 kneaded together on a plate1 and the gravy will be ready for use4 ,after the thickening is added1 the gravy should just boil1 to take off the rawness of the flour4 ,time4--#b hours1 or rather more4 ,average cost1 #d;d41 exclusive of the bones and trimmings4 ,,gravy for ,roast ,meat4 ,ingredients4--,gravy1 salt4 ,mode4--,put a common dish with a small quantity of salt in it under the meat1 about a quarter of an hour before it is removed from the fire4 ,when the dish is full1 take it away1 baste the meat1 and pour the gravy into the dish on which the joint is to be served4 ,,gravy for ,venison4 ,ingredients4--,trimmings of venison1 #c or #d mutton shank-bones1 salt to taste1 #a pint of water1 #b teaspoonfuls of walnut ketchup4 ,mode4--,brown the trimmings over a nice clear fire1 and put them in a stewpan with the shank-bones and water2 simmer gently for #b hours1 strain and skim1 and add the walnut ketchup and a seasoning of salt4 ,let it just boil1 when it is ready to serve4 ,time4--#b hours4 ,,gravy1 ,jugged 7,excellent74 ,ingredients4--#b lbs4 of shin of beef1 lb4 of lean ham1 #a onion or a few shalots1 #b pints of water1 salt and whole pepper to taste1 #a blade of mace1 a faggot of savoury herbs1 a large carrot1 a head of celery4 ,mode4--,cut up the beef and ham into small pieces1 and slice the vegetables2 take a jar1 capable of holding two pints of water1 and arrange therein1 in layers1 the ham1 meat1 vegetables1 and seasoning1 alternately1 filling up with the above quantity of water2 tie down the jar1 or put a plate over the top1 so that the steam may not escape2 place it in the oven1 and let it remain there from #f to #h hours2 should1 however1 the oven be very hot1 less time will be required4 ,when sufficiently cooked1 strain the gravy1 and when cold1 remove the fat4 ,it may be flavoured with ketchup1 wines1 or any other store sauce that may be preferred4 ,it is a good plan to put the jar in a cool oven over-night1 to draw the gravy2 and then it will not require so long baking the following day4 ,time4--,from #f to #h hours1 according to the oven4 ,average cost1 #g;d4 per pint4 ,,gravy-,,kettle4 ,this is a utensil which will not be found in every kitchen2 but it is a useful one where it is necessary to keep gravies hot for the purpose of pouring over various dishes as they are cooking4 ,it is made of copper1 and should1 consequently1 be heated over the hot-plate1 if there be one1 or a charcoal stove4 ,illustration3 ,,gravy-,,kettle4 ,,gravy made without ,meat for ,fowls4 ,ingredients4--,the necks1 feet1 livers1 and gizzards of the fowls1 #a slice of toasted bread1 onion1 #a faggot of savoury herbs1 salt and pepper to taste1 pint of water1 thickening of butter and flour1 #a dessertspoonful of ketchup4 ,mode4--,wash the feet of the fowls thoroughly clean1 and cut them and the neck into small pieces4 ,put these into a stewpan with the bread1 onion1 herbs1 seasoning1 livers1 and gizzards2 pour the water over them and simmer gently for #a hour4 ,now take out the liver1 pound it1 and strain the liquor to it4 ,add a thickening of butter and flour1 and a flavouring of mushroom ketchup2 boil it up and serve4 ,time4--#a hour4 ,average cost1 #d;d4 per pint4 ,,gravy1 ,rich1 for ,hashes1 ,ragots1 c4 ,ingredients4--#b lbs4 of shin of beef1 l large onion or a few shalots1 a little flour1 a bunch of savoury herbs1 #b blades of mace1 #b or #c cloves1 #d whole allspice1 teaspoonful of whole pepper1 #a slice of lean ham or bacon1 a head of celery 7when at hand71 #b pints of boiling water2 salt and cayenne to taste4 ,mode4--,cut1 the beef into thin slices1 as also the onions1 dredge them with flour1 and fry of a pale brown1 but do not allow them to get black2 pour in the boiling water1 let it boil up1 and skim4 ,add the remaining ingredients1 and simmer the whole very gently for #b hours1 or until all the juices are extracted from the meat2 put it by to get cold1 when take off all the fat4 ,this gravy may be flavoured with ketchup1 store sauces1 wine1 or1 in fact1 anything that may give additional and suitable relish to the dish it is intended for4 ,time4--,rather more than #b hours4 ,average cost1 #h;d4 per pint4 ,,gravy ,,soup4 ,ingredients4--#f lbs4 of shin of beef1 a knuckle of veal weighing #e lbs41 a few pieces or trimmings1 #b slices of nicely-flavoured lean ham2 lb4 of butter1 #d onions1 #d carrots1 #a turnip1 nearly a head of celery1 #c blades of mace1 #f cloves1 a bunch of savoury herbs1 seasoning of salt and pepper to taste1 #c lumps of sugar1 #f quarts of boiling soft water4 ,it can be flavoured with ketchup1 ,leamington sauce1 ,harvey's sauce1 and a little soy4 ,mode4--,slightly brown the meat and ham in the butter1 but do not let them burn4 ,when this is done1 pour to it the water1 and as the scum rises1 take it off2 when no more appears1 add all the other ingredients1 and let the soup simmer slowly by the fire for #f hours without stirring it any more from the bottom2 take it off1 and let it settle2 skim off all the fat you can1 and pass it through a sieve or cloth4 ,when perfectly cold you can remove all the fat1 and leave the sediment untouched1 which serves very nicely for thick gravies1 hashes1 c4 ,time4--#g hours4 ,average cost1 #as4 per quart4 ,seasonable all the year4 ,sufficient for #ad persons4 ,,gravy1 ,veal1 for ,white ,sauces1 ,fricassees1 c4 ,ingredients4--#b slices of nicely-flavoured lean ham1 any poultry trimmings1 #c lbs4 of lean veal1 a faggot of savoury herbs1 including parsley1 a few green onions 7or #a large onion may be substituted for these71 a few mushrooms1 when obtainable2 #a blade of mace1 salt to taste1 #c pints of water4 ,mode4--,cut up the ham and veal into small square pieces1 put these in a stewpan1 moistening them with a small quantity of water2 place them over the fire to draw down4 ,when the bottom of the stewpan becomes covered with a white glaze1 fill up with water in the above proportion2 add the remaining ingredients1 stew very slowly for #c or #d hours1 and do not forget to skim well the moment it boils4 ,put it by1 and when cold take off all the fat4 ,this may be used for ,bchamel1 sauce tourne1 and many other white sauces4 ,time4--#c or #d hours4 ,average cost1 #i;d4 per pint4 ,,greengage ,,jam4 ,ingredients4--,to every lb4 of fruit1 weighed before being stoned1 allow lb4 of lump sugar4 ,mode4--,divide the greengages1 take out the stones1 and put them into a preserving-pan4 ,bring the fruit to a boil1 then add the sugar1 and keep stirring it over a gentle fire until it is melted4 ,remove all the scum as it rises1 and1 just before the jam is done1 boil it rapidly for #e minutes4 ,to ascertain when it is sufficiently boiled1 pour a little on a plate1 and if the syrup thickens and appears firm1 it is done4 ,have ready half the kernels blanched2 put them into the jam1 give them one boil1 and pour the preserve into pots4 ,when cold1 cover down with oiled papers1 and1 over these1 tissue paper brushed over on both sides with the white of an egg4 ,time4-- hour after the sugar is added4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,sufficient4--,allow about #a pint of fruit for every lb4 pot of jam4 ,seasonable4--,make this in ,august or ,september4 ,,greengages1 ,compte of4 ,ingredients4--#a pint of syrup1 #a quart of greengages4 ,mode4--,make a syrup1 skim it well1 and put in the greengages when the syrup is boiling1 having previously removed the stalks and stones from the fruit4 ,boil gently for hour1 or until the fruit is tender2 but take care not to let it break1 as the appearance of the dish would be spoiled were the fruit reduced to a pulp4 ,take the greengages carefully out1 place them on a glass dish1 boil the syrup for another #e minutes1 let it cool a little1 pour over the fruit1 and1 when cold1 it will be ready for use4 ,time4-- hour to simmer the fruit1 #e minutes the syrup4 ,average cost1 in full season1 #aj;d4 ,sufficient for #d or #e persons4 ,seasonable in ,july1 ,august1 and ,september4 ,,greengages1 to ,preserve and ,dry4 ,ingredients4--,to every lb4 of sugar allow #a lb4 of fruit1 pint of water4 ,mode4--,for this purpose1 the fruit must be used before it is quite ripe1 and part of the stalk must be left on4 ,weigh the fruit1 rejecting all that is in the least degree blemished1 and put it into a lined saucepan with the sugar and water1 which should have been previously boiled together to a rich syrup4 ,boil the fruit in this for #aj minutes1 remove it from the fire1 and drain the greengages4 ,the next day1 boil up the syrup and put in the fruit again1 and let it simmer for #c minutes1 and drain the syrup away4 ,continue this process for #e or #f days1 and the last time place the greengages1 when drained1 on a hair sieve1 and put them in an oven or warm spot to dry2 keep them in a box1 with paper between each layer1 in a place free from damp4 ,time4--#aj minutes the first time of boiling4 ,seasonable4--,make this in ,august or ,september4 ,,greengages1 ,preserved in ,syrup4 ,ingredients4--,to every lb4 of fruit allow #a lb4 of loaf sugar1 pint of water4 ,mode4--,boil the sugar and water together for about #aj minutes2 divide the greengages1 take out the stones1 put the fruit into the syrup1 and let it simmer gently until nearly tender4 ,take it off the fire1 put it into a large pan1 and1 the next day1 boil it up again for about #aj minutes with the kernels from the stones1 which should be blanched4 ,put the fruit carefully into jars1 pour over it the syrup1 and1 when cold1 cover down1 so that the air is quite excluded4 ,let the syrup be well skimmed both the first and second day of boiling1 otherwise it will not be clear4 ,time4--#aj minutes to boil the syrup2 hour to simmer the fruit the first day1 #aj minutes the second day4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,sufficient4--,allow about #a pint of fruit to fill a #a-lb4 pot4 ,seasonable4--,make this in ,august or ,september4 ,,greens1 ,boiled ,turnip4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt2 turnip-greens4 ,mode4--,wash the greens well in two or three waters1 and pick off all the decayed and dead leaves2 tie them in small bunches1 and put them into plenty of boiling water1 salted in the above proportion4 ,keep them boiling quickly1 with the lid of the saucepan uncovered1 and when tender1 pour them into a colander2 let them drain1 arrange them in a vegetable-dish1 remove the string that the greens were tied with1 and serve4 ,time4--#ae to #bj minutes4 ,average cost1 #d;d4 for a dish for #c persons4 ,seasonable in ,march1 ,april1 and ,may4 ,,grouse ,,pie4 ,ingredients4--,grouse2 cayenne1 salt1 and pepper to taste2 #a lb4 of rump-steak1 pint of well-seasoned broth1 puff-paste4 ,mode4--,line the bottom of a pie-dish with the rump-steak cut into neat pieces1 and1 should the grouse be large1 cut them into joints2 but1 if small1 they may be laid in the pie whole2 season highly with salt1 cayenne1 and black pepper2 pour in the broth1 and cover with a puff-paste2 brush the crust over with the yolk of an egg1 and bake from to #a hour4 ,if the grouse is cut into joints1 the backbones and trimmings will make the gravy1 by stewing them with an onion1 a little sherry1 a bunch of herbs1 and a blade of mace3 this should be poured in after the pie is baked4 ,time4-- to #a hour4 ,average cost1 exclusive of the grouse1 which are seldom bought1 #as4 #i;d4 ,seasonable from the #abth of ,august to the beginning of ,december4 ,,grouse1 ,roast4 ,ingredients4--,grouse1 butter1 a thick slice of toasted bread4 ,mode4--,let the birds hang as long as possible2 pluck and draw them2 wipe1 but do not wash them1 inside and out1 and truss them without the head1 the same as for a roast fowl4 ,many persons still continue to truss them with the head under the wing1 but the former is now considered the most approved method4 ,put them down to a sharp clear fire2 keep them well basted the whole of the time they are cooking1 and serve them on a buttered toast1 soaked in the dripping-pan1 with a little melted butter poured over them1 or with bread-sauce and gravy4 ,time4-- hour2 if liked very thoroughly done1 #ce minutes4 ,average cost1 #bs4 to #bs4 #f;d4 the brace2 but seldom bought4 ,sufficient4--#b for a dish4 ,seasonable from the #abth of ,august to the beginning of ,december4 ,illustration3 ,,roast ,,grouse4 ,,grouse1 to ,carve4 ,grouse may be carved in the way first described in carving partridge4 ,the backbone of the grouse is highly esteemed by many1 and this part of many game birds is considered the finest-flavoured4 ,illustration3 ,,roast ,,grouse4 ,,grouse ,,salad 7,soyer's ,recipe improved47 ,ingredients4--#h eggs1 butter1 fresh salad1 #b or #c grouse2 for the sauce1 #a tablespoonful of minced shalot1 #b tablespoonfuls of pounded sugar1 the yolks of #b eggs1 #a teaspoonful of minced parsley1 oz4 of salt1 #ab tablespoonfuls of oil1 #d tablespoonfuls of ,chili vinegar1 #a gill of cream1 #b tablespoonfuls of chopped tarragon and chervil4 ,mode4--,boil the eggs hard1 shell them1 throw them into cold water1 cut a thin slice off the bottom to facilitate the proper placing of them in the dish1 cut each one into four lengthwise1 and make a very thin flat border of butter1 about one inch from the edge of the dish the salad is to be served on2 fix the pieces of egg upright close to each other1 the yolk outside1 or the yolk and white alternately2 lay in the centre a fresh salad of whatever is in season1 and1 having previously roasted the grouse rather underdone1 cut it into eight or ten pieces1 and prepare the sauce as follows3--,put the shalots into a basin1 with the sugar1 the yolk of an egg1 the parsley1 and salt1 and mix in by degrees the oil and vinegar2 when all the ingredients are well mixed1 put the sauce on ice or in a cool place4 ,when ready to serve1 whip the cream rather thick1 which lightly mix with it2 then lay the inferior parts of the grouse on the salad1 sauce over so as to cover each piece1 then lay over the salad and the remainder of the grouse1 pour the rest of the sauce over1 and serve4 ,the eggs may be ornamented with a little dot of radishes or beetroot on the point4 ,anchovy and gherkin1 cut into small diamonds1 may be placed between1 or cut gherkins in slices1 and a border of them laid round4 ,tarragon or chervil-leaves are also a pretty addition4 ,the remains of cold black-game1 pheasant1 or partridge may be used in the above manner1 and will make a very delicate dish4 ,average cost1 #bs4 #f;d4 ,seasonable from the #abth of ,august to the beginning of ,december4 ,,gruel1 to make4 ,ingredients4--#a tablespoonful of ,robinson's patent groats1 #b tablespoonfuls of cold water1 #a pint of boiling water4 ,mode4--,mix the prepared groats smoothly with the cold water in a basin2 pour over them the boiling water1 stirring it all the time4 ,put it into a very clean saucepan2 boil the gruel for #aj minutes1 keeping it well stirred2 sweeten to taste1 and serve4 ,it may be flavoured with a small piece of lemon-peel1 by boiling it in the gruel1 or a little grated nutmeg may be put in2 but in these matters the taste of the patient should be consulted4 ,pour the gruel in a tumbler1 and serve4 ,when wine is allowed to the invalid1 #b tablespoonfuls of sherry or port make this preparation very nice4 ,in cases of colds1 the same quantity of spirits is sometimes added instead of wine4 ,time4--#aj minutes4 ,sufficient to make a pint of gruel4 ,,gudgeons4 ,ingredients4--,egg and bread-crumbs sufficient for the quantity of fish2 hot lard4 ,mode4--,do not scrape off the scales1 but take out the gills and inside1 and cleanse thoroughly2 wipe them dry1 flour and dip them into egg1 and sprinkle over with bread-crumbs4 ,fry of a nice brown4 ,time4--#c or #d minutes4 ,average cost4--,seldom bought4 ,seasonable from ,march to ,july4 ,sufficient4--#c for each person4 ,,guinea-,,fowl1 ,roast1 ,larded4 ,ingredients4--,a guinea-fowl1 lardoons1 flour1 and salt4 ,mode4--,when this bird is larded1 it should be trussed the same as a pheasant2 if plainly roasted1 truss it like a turkey4 ,after larding and trussing it1 put it down to roast at a brisk fire2 keep it well basted1 and a short time before serving1 dredge it with a little flour1 and let it froth nicely4 ,serve with a little gravy in the dish1 and a tureen of the same1 and one of well-made bread-sauce4 ,time4--,guinea-fowl1 larded1 #a hour2 plainly roasted1 about #a hour4 ,sufficient for #f persons4 ,seasonable in winter4 ,note4--,the breast1 if larded1 should be covered with a piece of paper1 and removed about #aj minutes before serving4 ,,gurnet1 or ,,gurnard4 ,ingredients4--#a gurnet1 #f oz4 of salt to each gallon of water4 ,mode4--,cleanse the fish thoroughly1 and cut off the fins2 have ready some boiling water1 with salt in the above proportion2 put the fish in1 and simmer very gently for hour4 ,parsley and butter1 or anchovy sauce1 should be served with it4 ,time4-- hour4 ,average cost4--,seldom bought4 ,seasonable from ,october to ,march1 but in perfection in ,october4 ,sufficient4--,a middling-sized one for two persons4 ,note4--,this fish is frequently stuffed with forcemeat1 and baked4 ,,haddock1 ,baked4 ,ingredients4--,a nice forcemeat1 butter to taste1 egg and bread-crumbs4 ,mode4--,scale and clean the fish1 without cutting it open much2 put in a nice delicate forcemeat1 and sew up the slit4 ,brush it over with egg1 sprinkle over bread-crumbs1 and baste frequently with butter4 ,garnish with parsley and cut lemon1 and serve with1 a nice brown gravy1 plain melted butter1 or anchovy sauce4 ,the egg and bread-crumbs can be omitted1 and pieces of butter placed over the fish4 ,time4--,large haddock1 hour2 moderate size1 hour4 ,seasonable from ,august to ,february4 ,average cost1 from #i;d4 upwards4 ,note4--,haddocks may be filleted1 rubbed over with egg and bread-crumbs1 and fried a nice brown2 garnish with crisped parsley4 ,,haddock1 ,boiled4 ,ingredients4--,sufficient water to cover the fish2 lb4 of salt to each gallon of water4 ,mode4--,scrape the fish1 take out the inside1 wash it thoroughly1 and lay it in a kettle1 with enough water to cover it1 and salt in the above proportion4 ,simmer gently from #ae to #bj minutes1 or rather more1 should the fish be very large4 ,for small haddocks1 fasten the tails in their mouths1 and put them into boiling water4 #aj to #ae minutes will cook them4 ,serve with plain melted butter1 or anchovy sauce4 ,time4--,large haddock1 hour2 small1 hour1 or rather less4 ,average cost1 from #i;d4 upwards4 ,seasonable from ,august to ,february4 ,,haddock1 ,dried4 ,dried haddock should be gradually warmed through1 either before or over a nice clear fire4 ,rub a little piece of butter over1 just before sending it to table4 ,,haddock1 ,dried4 ,ingredients4--#a large thick haddock1 #b bay-leaves1 #a small bunch of savoury herbs1 not forgetting parsley1 a little butter and pepper2 boiling water4 ,mode4--,cut up the haddock into square pieces1 make a basin hot by means of hot water1 which pour out4 ,lay in the fish1 with the bay-leaves and herbs2 cover with boiling water2 put a plate over to keep in the steam1 and let it remain for #aj minutes4 ,take out the slices1 put them in a hot dish1 rub over with butter and pepper1 and serve4 ,time4--#aj minutes4 ,seasonable at any time1 but best in winter4 ,,ham ,,omelet 7a delicious ,breakfast ,dish74 ,ingredients4--#f eggs1 #d oz4 of butter1 saltspoonful of pepper1 #b tablespoonfuls of minced ham4 ,mode4--,mince the ham very finely1 without any fat1 and fry it for #b minutes in a little butter2 then make the batter for the omelet1 stir in the ham1 and proceed as in the case of a plain omelet4 ,do not add any salt to the batter1 as the ham is usually sufficiently salt to impart a flavour to the omelet4 ,good lean bacon1 or tongue1 answers equally well for this dish2 but they must also be slightly cooked previously to mixing them with the batter4 ,serve very hot and quickly1 without gravy4 ,time4--,from #d to #f minutes4 ,average cost1 #as4 ,sufficient for #d persons4 ,seasonable at any time4 ,,ham1 ,,fried1 ,,and ,,eggs 7a ,breakfast ,dish74 ,ingredients4--,ham2 eggs4 ,mode4--,cut the ham into slices1 and take care that they are of the same thickness in every part4 ,cut off the rind1 and if the ham should be particularly hard and salt1 it will be found an improvement to soak it for about #aj minutes in hot water1 and then dry it in a cloth4 ,put it into a cold frying-pan1 set it over the fire1 and turn the slices #c or #d times whilst they are cooking4 ,when done1 place them on a dish1 which should be kept hot in front of the fire during the time the eggs are being poached4 ,poach the eggs1 slip them on to the slices of ham1 and serve quickly4 ,time4--#g or #h minutes to broil the ham4 ,average cost1 #h;d4 to #as4 per lb4 by the whole ham4 ,sufficient4--,allow #b eggs and a slice of ham to each person4 ,seasonable at any time4 ,note4--,ham may also be toasted or broiled2 but1 with the latter method1 to insure its being well cooked1 the fire must be beautifully clear1 or it will have a smoky flavour far from agreeable4 ,,ham1 ,potted1 that will keep ,good for some time4 ,ingredients4--,to #d lbs4 of lean ham allow #a lb4 of fat1 #b teaspoonfuls of pounded mace1 nutmeg grated1 rather more than teaspoonful of cayenne1 clarified lard4 ,mode4--,mince the ham1 fat and lean together in the above proportion1 and pound it well in a mortar1 seasoning it with cayenne pepper1 pounded mace1 and nutmeg2 put the mixture into a deep baking-dish1 and bake for hour2 then press it well into a stone jar1 till up the jar with clarified lard1 cover it closely1 and paste over it a piece of thick paper4 ,if well seasoned1 it will keep a long time in winter1 and will be found very convenient for sandwiches1 c4 ,time4-- hour4 ,seasonable at any time4 ,,ham1 ,potted 7a nice addition to the ,breakfast or ,luncheon table74 ,ingredients4--,to #b lbs4 of lean ham allow lb4 of fat1 #a teaspoonful of pounded mace1 teaspoonful of pounded allspice1 nutmeg1 pepper to taste1 clarified butter4 ,mode4--,cut some slices from the remains of a cold ham1 mince them small1 and to every #b lbs4 of lean allow the above proportion of fat4 ,pound the ham in a mortar to a fine paste1 with the fat1 gradually add the seasonings and spices1 and be very particular that all the ingredients are well mixed and the spices well pounded4 ,press the mixture into potting-pots1 pour over clarified butter1 and keep it in a cool place4 ,average cost for this quantity1 #bs4 #f;d4 ,seasonable at any time4 ,,ham1 to ,bake4 ,ingredients4--,ham2 a common crust4 ,mode4--,as a ham for baking should be well soaked1 let it remain in water for at least #ab hours4 ,wipe it dry1 trim away any rusty places underneath1 and cover it with a common crust1 taking care that this is of sufficient thickness all over to keep the gravy in4 ,place it in a moderately-heated oven1 and bake for nearly #d hours4 ,take off the crust and skin1 and cover with raspings1 the same as for boiled ham1 and garnish the knuckle with a paper frill4 ,this method of cooking a ham is1 by many persons1 considered far superior to boiling it1 as it cuts fuller of gravy and has a finer flavour1 besides keeping a much longer time good4 ,time4--,a medium-sized ham1 #d hours4 ,average cost1 from #h;d4 to #as4 per lb4 by the whole ham4 ,seasonable all the year4 ,,ham1 to ,boil4 ,illustration3 ,,boiled ,,ham ,ingredients4--,ham1 water1 glaze1 or raspings4 ,mode4--,in choosing a ham1 ascertain that it is perfectly sweet1 by running a sharp knife into it1 close to the bone2 and if1 when the knife is withdrawn1 it has an agreeable smell1 the ham is good2 if1 on the contrary1 the blade has a greasy appearance and offensive smell1 the ham is bad4 ,if it has been long hung1 and is very dry and salt1 let it remain in soak for #bd hours1 changing the water frequently4 ,this length of time is only necessary in the case of its being very hard2 from #h to #ab hours would be sufficient for a ,yorkshire or ,westmoreland ham4 ,wash it thoroughly clean1 and trim away from the under-side all the rusty and smoked parts1 which would spoil the appearance4 ,put it into a boiling-pot1 with sufficient cold water to cover it2 bring it gradually to boil1 and as the scum rises1 carefully remove it4 ,keep it simmering very gently until tender1 and be careful that it does not stop boiling1 nor boil too quickly4 ,when done1 take it out of the pot1 strip off the skin1 and sprinkle over it a few fine bread-raspings1 put a frill of cut paper round the knuckle1 and serve4 ,if to be eaten cold1 let the ham remain in the water until nearly cold3 by this method the juices are kept in1 and it will be found infinitely superior to one taken out of the water hot2 it should1 however1 be borne in mind that the ham must not remain in the saucepan all night4 ,when the skin is removed1 sprinkle over bread-raspings1 or1 if wanted particularly nice1 glaze it4 ,place a paper frill round the knuckle1 and garnish with parsley or cut vegetable flowers4 ,time4--,a ham weighing #aj lbs41 #d hours to simmer gently2 #ae lbs41 #e hours2 a very large one1 about #f hours4 ,average cost1 from #h;d4 to #as4 per lb4 by the whole ham4 ,seasonable all the year4 ,,ham1 how to ,boil to give it an excellent flavour4 ,ingredients4--,vinegar and water1 #b heads of celery1 #b turnips1 #c onions1 a large bunch of savoury herbs4 ,mode4--,prepare the ham as in the preceding recipe1 and let it soak for a few hours in vinegar and water4 ,put it on in cold water1 and when it boils1 add the vegetables and herbs4 ,simmer very gently until tender1 take it out1 strip off the skin1 cover with bread-raspings1 and put a paper ruche or frill round the knuckle4 ,time4--,a ham weighing #aj lbs41 #d hours4 ,average cost1 #h;d4 to #as4 per lb4 by the whole ham4 ,seasonable at any time4 ,,ham1 to ,carve4 ,in cutting a ham1 the carver must be guided according as he desires to practise economy1 or have1 at once1 fine slices out of the prime part4 ,under the first supposition1 he will commence at the knuckle end1 and cut off thin slices towards the thick part of the ham4 ,to reach the choicer portion1 the knife1 which must be very sharp and thin1 should be carried quite down to the bone1 in the direction of the line #a to #b4 ,the slices should be thin and even1 and always cut down to the bone4 ,there are some who like to carve a ham by cutting a hole at the top1 and then slicing pieces off inside the hole1 gradually enlarging the circle2 but we think this is a plan not to be recommended4 ,a ham1 when hot1 is usually sent to table with a paper ruffle round the knuckle4 ,illustration3 ,,ham4 ,,hams1 for ,curing 7,mons4 ,ude's ,recipe74 ,ingredients4--,for #b hams weighing about #af or #ah lbs4 each1 allow #a lb4 of moist sugar1 #a lb4 of common salt1 #b oz4 of saltpetre1 #a quart of good vinegar4 ,mode4--,as soon as the pig is cold enough to be cut up1 take the #b hams and rub them well with common salt1 and leave them in a large pan for #c days4 ,when the salt has drawn out all the blood1 drain the hams1 and throw the brine away4 ,mix sugar1 salt1 and saltpetre together in the above proportion1 rub the hams well with these1 and put them into a vessel large enough to hold them1 always keeping the salt over them4 ,let them remain for #c days1 then pour over them a quart of good vinegar4 ,turn them in the brine every day for a month1 then drain them well1 and rub them with bran4 ,have them smoked over a wood fire1 and be particular that the hams are hung as high up as possible from the fire2 otherwise the fat will melt1 and they will become dry and hard4 ,time4--,to be pickled #a month2 to be smoked #a month4 ,sufficient for #b hams of #ah lbs4 each4 ,seasonable from ,october to ,march4 ,,hams1 to ,cure ,sweet1 in the ,westmoreland way4 ,ingredients4--#c lbs4 of common salt1 #c lbs4 of coarse sugar1 #a lb4 of bay-salt1 #c quarts of strong beer4 ,mode4--,before the hams are put into pickle1 rub them the preceding day well with salt1 and drain the brine well from them4 ,put the above ingredients into a saucepan1 and boil for hour2 pour over the hams1 and let them remain a month in the pickle4 ,rub and turn them every day1 but do not take them out of the pickling-pan2 and have them smoked for a month4 ,time4--,to be pickled #a month2 to be smoked #a month4 ,seasonable from ,october to ,march4 ,,hams1 to ,pickle 7,suffolk ,recipe74 ,ingredients4--,to a ham from #aj to #ab lbs41 allow #a lb4 of coarse sugar1 lb4 of salt1 #a oz4 of saltpetre1 a teacupful of vinegar4 ,mode4--,rub the hams well with common salt1 and leave them for a day or two to drain2 then rub well in the above proportion of sugar1 salt1 saltpetre1 and vinegar1 and turn them every other day4 ,keep them in the pickle #a month1 drain them1 and send them to be smoked over a wood fire for #c weeks or a month4 ,time4--,to remain in the pickle #a month2 to be smoked #c weeks or #a month4 ,sufficient4--,the above proportion of pickle is sufficient for #a ham4 ,seasonable4--,hams should be pickled from ,october to ,march4 ,,hams1 to ,salt ,two1 about #ab or #ae lbs4 each4 ,ingredients4--#b lbs4 of treacle1 lb4 of saltpetre1 #a lb4 of bay-salt1 #b pounds of common salt4 ,mode4--,two days before they are put into pickle1 rub the hams well with salt1 to draw away all slime and blood4 ,throw what comes from them away1 and then rub them with treacle1 saltpetre1 and salt4 ,lay them in a deep pan1 and let them remain one day2 boil the above proportion of treacle1 saltpetre1 bay-salt1 and common salt for hour1 and pour this pickle boiling hot over the hams3 there should be sufficient of it to cover them4 ,for a day or two rub them well with it2 afterwards they will only require turning4 ,they ought to remain in this pickle for #c weeks or a month1 and then be sent to be smoked1 which will take nearly or quite a month to do4 ,an ox-tongue pickled in this way is most excellent1 to be eaten either green or smoked4 ,time4--,to remain in the pickle #c weeks or a month2 to be smoked about a month4 ,seasonable from ,october to ,march4 ,,hams1 to ,smoke1 at ,home4 ,take an old hogshead1 stop up all the crevices1 and fix a place to put a cross-stick near the bottom1 to hang the articles to be smoked on4 ,next1 in the side1 cut a hole near the top1 to introduce an iron pan filled with sawdust and small pieces of green wood4 ,having turned the tub upside down1 hang the articles upon the cross-stick1 introduce the iron pan in the opening1 and place a piece of red-hot iron in the pan1 cover it with sawdust1 and all will be complete4 ,let a large ham remain #dj hours1 and keep up a good smoke4 ,fish may be smoked in the same manner4 ,,hare1 ,broiled 7a ,supper or ,luncheon ,dish74 ,ingredients4--,the legs and shoulders of a roast hare1 cayenne and salt to taste1 a little butter4 ,mode4--,cut the legs and shoulders from a roast hare1 season them highly with salt and cayenne1 and broil them over a very clear fire for #e minutes4 ,dish them on a hot dish1 rub over them a little cold butter1 and send to table very quickly4 ,time4--#e minutes4 ,seasonable from ,september to the end of ,february4 ,,hare1 ,hashed4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast hare1 #a blade of pounded mace1 #b or #c allspice1 pepper and salt to taste1 #a onion1 a bunch of savoury herbs1 #c tablespoonfuls of port wine1 thickening of butter and flour1 #b tablespoonfuls of mushroom ketchup4 ,mode4--,cut the cold hare into neat slices1 and put the head1 bones1 and trimmings into a stewpan1 with pint of water2 add the mace1 allspice1 seasoning1 onion1 and herbs1 and stew for nearly an hour1 and strain the gravy2 thicken it with butter and flour1 add the wine and ketchup1 and lay in the pieces of hare1 with any stuffing that may be left4 ,let the whole gradually heat by the side of the fire1 and1 when it has simmered for about #e minutes1 serve1 and garnish the dish with sippets of toasted bread4 ,send red-currant jelly to table with it4 ,time4--,rather more than #a hour4 ,average cost1 exclusive of the cold hare1 #f;d4 ,seasonable from ,september to the end of ,february4 ,,hare1 ,jugged 7very good74 ,ingredients4--#a hare1 #a lb4 of gravy beef1 lb4 of butter1 #a onion1 #a lemon1 #f cloves2 pepper1 cayenne1 and salt to taste2 pint of port wine4 ,mode4--,skin1 paunch1 and wash the hare1 cut it into pieces1 dredge them with flour1 and fry in boiling butter4 ,have ready #a pint of gravy1 made from the above proportion of beef1 and thickened with a little flour4 ,put this into a jar2 add the pieces of fried hare1 an onion stuck with six cloves1 a lemon peeled and cut in half1 and a good seasoning of pepper1 cayenne1 and salt2 cover the jar down tightly1 put it up to the neck into a stewpan of boiling water1 and let it stew until the hare is quite tender1 taking care to keep the water boiling4 ,when nearly done1 pour in the wine1 and add a few forcemeat balls3 these must be fried or baked in the oven for a few minutes before they are put to the gravy4 ,serve with red-currant jelly4 ,time4--#c to #d hours4 ,if the hare is very old1 allow #d hours4 ,average cost1 #gs4 ,sufficient for #g or #h persons4 ,seasonable from ,september to the end of ,february4 ,,hare1 ,jugged 7a ,quicker and more ,economical ,way74 ,ingredients4--#a hare1 a bunch of sweet herbs1 #b onions1 each stuck with #c cloves1 #f whole allspice1 teaspoonful of black pepper1 a strip of lemon-peel1 thickening of butter and flour1 #b tablespoonfuls of mushroom ketchup1 pint of port wine4 ,mode4--,wash the hare nicely1 cut it up into joints 7not too large71 and flour and brown them as in the preceding recipe2 then put them into a stewpan with the herbs1 onions1 cloves1 allspice1 pepper1 and lemon-peel2 cover with hot water1 and when it boils1 carefully remove all the scum1 and let it simmer gently till tender1 which will be in about #a hour1 or longer1 should the hare be very old4 ,take out the pieces of hare1 thicken the gravy with flour and butter1 add the ketchup and port wine1 let it boil for about #aj minutes1 strain it through a sieve over the hare1 and serve4 ,a few fried forcemeat balls should be added at the moment of serving1 or1 instead of frying them1 they may be stewed in the gravy1 about #aj minutes before the hare is wanted for table4 ,do not omit to serve red-currant jelly with it4 ,time4--,altogether #b hours4 ,average cost1 #es4 #f;d4 ,sufficient for #g or #h persons4 ,seasonable from ,september to the end of ,february4 ,note4--,should there be any left1 re-warm it the next day by putting the hare1 c41 into a covered jar1 and placing this jar in a saucepan of boiling water2 this method prevents a great deal of waste4 ,,hare1 ,potted 7a ,luncheon or ,breakfast ,dish74 ,ingredients4--#a hare1 a few slices of bacon1 a large bunch of savoury herbs1 #d cloves1 teaspoonful of whole allspice1 #b carrots1 #b onions1 salt and pepper to taste1 #a pint of water1 #b glasses of sherry4 ,mode4--,skin1 empty1 and wash the hare2 cut it down the middle1 and put it into a stewpan1 with a few slices of bacon under and over it2 add the remaining ingredients1 and stew very gently until the hare is tender1 and the flesh will separate easily from the bones4 ,when done enough1 take it up1 remove the bones1 and pound the meat1 with the bacon1 in a mortar1 until reduced to a perfectly smooth paste4 ,should it not be sufficiently seasoned1 add a little cayenne1 salt1 and pounded mace1 but be careful that these are well mixed with the other ingredients4 ,press the meat into potting-pots1 pour over clarified butter1 and keep in a dry place4 ,the liquor that the hare was stewed in1 should be saved for hashes1 soups1 c4 c4 ,time4--,about #b hours to stew the hare4 ,seasonable from ,september to the end of ,february4 ,,hare1 ,roast4 ,illustration3 ,,roast ,,hare4 ,ingredients4--,hare1 forcemeat1 a little milk1 butter4 ,choosing and ,trussing4--,choose a young hare2 which may be known by its smooth and sharp claws1 and by the cleft in the lip not being much spread4 ,to be eaten in perfection1 it must hang for some time2 and1 if properly taken care of1 it may be kept for several days4 ,it is better to hang without being paunched2 but should it be previously emptied1 wipe the inside every day1 and sprinkle over it a little pepper and ginger1 to prevent the musty taste which long keeping in the damp occasions1 and also which affects the stuffing4 ,after it is skinned1 wash it well1 and soak for an hour in warm water to draw out the blood2 if old1 let it lie in vinegar for a short time1 but wash it well afterwards in several waters4 ,make a forcemeat1 wipe the hare dry1 fill the belly with it1 and sew it up4 ,bring the hind and fore legs close to the body towards the head1 run a skewer through each1 fix the head between the shoulders by means of another skewer1 and be careful to leave the ears on4 ,put a string round the body from skewer to skewer1 and tie it above the back4 ,mode4--,the hare should be kept at a distance from the fire when it is first laid down1 or the outside will become dry and hard before the inside is done4 ,baste it well with milk for a short time1 and afterwards with butter2 and particular attention must be paid to the basting1 so as to preserve the meat on the back juicy and nutritive4 ,when it is almost roasted enough1 flour the hare1 and baste well with butter4 ,when nicely frothed1 dish it1 remove the skewers1 and send it to table with a little gravy in the dish1 and a tureen of the same4 ,red-currant jelly must also not be forgotten1 as this is an indispensable accompaniment to roast hare4 ,for economy1 good beef dripping may be substituted for the milk and butter to baste with2 but the basting1 as we have before stated1 must be continued without intermission4 ,if the liver is good1 it may be parboiled1 minced1 and mixed with the stuffing2 but it should not be used unless quite fresh4 ,time4--,a middling-sized hare1 #a hour2 a large hare1 #a to #b hours4 ,average cost1 from #ds4 to #fs4 ,sufficient for #e or #f persons4 ,seasonable from ,september to the end of ,february4 ,,hare1 ,roast1 to ,carve4 ,the 8,grand ,carver0 of olden times1 a functionary of no ordinary dignity1 was pleased when he had a hare to manipulate1 for his skill and grace had an opportunity of display4 ,diners la ,russe may possibly1 erewhile1 save modern gentlemen the necessity of learning the art which was in auld lang syne one of the necessary accomplishments of the youthful squire2 but1 until side-tables become universal1 or till we see the office of 8grand carver0 once more instituted1 it will be well for all to learn how to assist at the carving of this dish1 which1 if not the most elegant in appearance1 is a very general favourite4 ,the hare1 having its head to the left1 as shown in the woodcut1 should be first served by cutting slices from each side of the backbone1 in the direction of the lines from #c to #d4 ,after these prime parts are disposed of1 the leg should next be disengaged by cutting round the line indicated by the figures #e to #f4 ,the shoulders will then be taken off by passing the knife round from #g to #h4 ,the back of the hare should now be divided by cutting quite through its spine1 as shown by the line #a to #b1 taking care to feel with the point of the knife for a joint where the back may be readily penetrated4 ,it is the usual plan not to serve any bone in helping hare2 and thus the flesh should be sliced from the legs and placed alone on the plate4 ,in large establishments1 and where men-cooks are kept1 it is often the case that the backbone of the hare1 especially in old animals1 is taken out1 and then the process of carving is1 of course1 considerably facilitated4 ,a great point to be remembered in connection with carving hare is1 that plenty of gravy should accompany each helping1 otherwise this dish1 which is naturally dry1 will lose half its flavour1 and so become a failure4 ,stuffing is also served with it2 and the ears1 which should be nicely crisp1 and the brains of the hare1 are esteemed as delicacies by many connoisseurs4 ,illustration3 ,,roast ,,hare4 ,,hare ,,soup4 ,ingredients4--,a hare fresh-killed1 #a lb4 of lean gravy-beef1 a slice of ham1 #a carrot1 #b onions1 a faggot of savoury herbs1 oz4 of whole black pepper1 a little browned flour1 pint of port wine1 the crumb of two ,french rolls1 salt and cayenne to taste1 #c quarts of water4 ,mode4--,skin and paunch the hare1 saving the liver and as much blood as possible4 ,cut it in pieces1 and put it in a stewpan with all the ingredients1 and simmer gently for #f hours4 ,this soup should be made the day before it is wanted4 ,strain through a sieve1 put the best parts of the hare in the soup1 and serve4 ,,hare ,,soup4 ,proceed as above2 but1 instead of putting the joints of the hare in the soup1 pick the meat from the bones1 pound it in a mortar1 and add it1 with the crumb of two ,french rolls1 to the soup4 ,rub all through a sieve2 heat slowly1 but do not let it boil4 ,send it to table immediately4 ,time4--#h hours4 ,average cost1 #as4 #i;d4 per quart4 ,seasonable from ,september to ,february4 ,sufficient for #aj persons4 ,,herb ,,powder1 for ,flavouring when ,fresh ,herbs are not obtainable4 ,ingredients4--#a oz4 of dried lemon-thyme1 #a oz4 of dried winter savory1 #a oz4 of dried sweet marjoram and basil1 #b oz4 of dried parsley1 #a oz4 of dried lemon-peel4 ,mode4--,prepare and dry the herbs1 pick the leaves from the stalks1 pound them1 and sift them through a hair sieve2 mix in the above proportions1 and keep in glass bottles1 carefully excluding the air4 ,this we think a far better method of keeping herbs1 as the flavour and fragrance do not evaporate so much as when they are merely put in paper bags4 ,preparing them in this way1 you have them ready for use at a moment's notice4 ,mint1 sage1 parsley1 c41 dried1 pounded1 and each put into separate bottles1 will be found very useful in winter4 ,,herbs1 to ,dry1 for ,winter ,use4 ,on a very dry day1 gather the herbs1 just before they begin to flower4 ,if this is done when the weather is damp1 the herbs will not be so good a colour4 7,it is very necessary to be particular in little matters like this1 for trifles constitute perfection1 and herbs nicely dried will be found very acceptable when frost and snow are on the ground4 ,it is hardly necessary1 however1 to state that the flavour and fragrance of fresh herbs are incomparably finer47 ,they should be perfectly freed from dirt and dust1 and be divided into small bunches1 with their roots cut off4 ,dry them quickly in a very hot oven1 or before the fire1 as by this means most of their flavour will be preserved1 and be careful not to burn them2 tie them up in paper bags1 and keep in a dry place4 ,this is a very general way of preserving dried herbs2 but we would recommend the plan described in a former recipe4 ,seasonable4--,from the month of ,july to the end of ,september is the proper time for storing herbs for winter use4 ,,herrings1 ,white1 ,baked4 ,ingredients4--#ab herrings1 #d bay-leaves1 #ab cloves1 #ab allspice1 #b small blades of mace1 cayenne pepper and salt to taste1 sufficient vinegar to fill up the dish4 ,mode4--,take herrings1 cut off the heads1 and gut them4 ,put them in a pie-dish1 heads and tails alternately1 and1 between each layer1 sprinkle over the above ingredients4 ,cover the fish with the vinegar1 and bake for hour1 but do not use it till quite cold4 ,the herrings may be cut down the front1 the backbone taken out1 and closed again4 ,sprats done in this way are very delicious4 ,time4-- an hour4 ,average cost1 #a;d4 each4 ,,to ,,choose ,,the ,,herring4--,the more scales this fish has1 the surer the sign of its freshness4 ,it should also have a bright and silvery look2 but if red about the head1 it is a sign that it has been dead for some time4 ,,herrings1 ,red or ,,yarmouth ,,bloaters4 ,the best way to cook these is to make incisions in the skin across the fish1 because they do not then require to be so long on the fire1 and will be far better than when cut open4 ,the hard roe makes a nice relish by pounding it in a mortar1 with a little anchovy1 and spreading it on toast4 ,if very dry1 soak in warm water #a hour before dressing4 ,,hidden ,,mountain1 ,the 7a pretty ,supper ,dish74 ,ingredients4--#f eggs1 a few slices of citron1 sugar to taste1 pint of cream1 a layer of any kind of jam4 ,mode4--,beat the whites and yolks of the eggs separately2 then mix them and beat well again1 adding a few thin slices of citron1 the cream1 and sufficient pounded sugar to sweeten it nicely4 ,when the mixture is well beaten1 put it into a buttered pan1 and fry the same as a pancake2 but it should be three times the thickness of an ordinary pancake4 ,cover it with jam1 and garnish with slices of citron and holly-leaves4 ,this dish is served cold4 ,time4--,about #aj minutes to fry the mixture4 ,average cost1 with the jam1 #as4 #d;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,hodge-,,podge4 ,ingredients4--#b lbs4 of shin of beef1 #c quarts of water1 #a pint of table-beer1 #b onions1 #b carrots1 #b turnips1 #a head of celery2 pepper and salt to taste2 thickening of butter and flour4 ,mode4--,put the meat1 beer1 and water in a stewpan2 simmer for a few minutes1 and skim carefully4 ,add the vegetables and seasoning2 stew gently till the meat is tender4 ,thicken with the butter and flour1 and serve with turnips and carrots1 or spinach and celery4 ,time4--#c hours1 or rather more4 ,average cost1 #c;d4 per quart4 ,seasonable at any time4 ,sufficient for #ab persons4 ,,hodge-,,podge4 ,,cold ,,meat ,,cookery4 ,ingredients4--,about #a lb4 of underdone cold mutton1 #b lettuces1 #a pint of green peas1 #e or #f green onions1 #b oz4 of butter1 pepper and salt to taste1 teacupful of water4 ,mode4--,mince the mutton1 and cut up the lettuces and onions in slices4 ,put those in a stewpan1 with all the ingredients except the peas1 and let these simmer very gently for hour1 keeping them well stirred4 ,boil the peas separately1 mix these with the mutton1 and serve very hot4 ,time4-- hour4 ,sufficient for #c or #d persons4 ,seasonable from the end of ,may to ,august4 ,,holly-,,leaves1 to ,frost1 for ,garnishing and ,decorating ,dessert and ,supper ,dishes4 ,ingredients4--,sprigs of holly1 oiled butter1 coarsely-powdered sugar4 ,mode4--,procure some nice sprigs of holly2 pick the leaves from the stalks1 and wipe them with a clean cloth free from all moisture2 then place them on a dish near the fire1 to get thoroughly dry1 but not too near to shrivel the leaves2 dip them into oiled butter1 sprinkle over them some coarsely-powdered sugar1 and dry them before the fire4 ,they should be kept in a dry place1 as the least damp would spoil their appearance4 ,time4--,about #aj minutes to dry before the fire4 ,seasonable4--,these may be made at any time2 but are more suitable for winter garnishes1 when fresh flowers are not easily obtained4 ,,honey ,,cake4 ,ingredients4-- breakfast-cupful of sugar1 #a breakfast-cupful of rich sour cream1 #b breakfast-cupfuls of flour1 teaspoonful of carbonate of soda1 honey to taste4 ,mode4--,mix the sugar and cream together2 dredge in the flour1 with as much honey as will flavour the mixture nicely2 stir it well that all the ingredients may be thoroughly mixed2 add the carbonate of soda1 and beat the cake well for another #e minutes2 put it into a buttered tin1 bake it from to hour1 and let it be eaten warm4 ,time4-- to hour4 ,average cost1 #h;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,horseradish4 ,this root1 scraped1 is always served with hot roast beef1 and is used for garnishing many kinds of boiled fish4 ,let the horseradish remain in cold water for an hour2 wash it well1 and with a sharp knife scrape it into very thin shreds1 commencing from the thick end of the root4 ,arrange some of it lightly in a small glass dish1 and the remainder use for garnishing the joint2 it should be placed in tufts round the border of the dish1 with #a or #b bunches on the meat4 ,average cost1 #b;d4 per stick4 ,seasonable from ,october to ,june4 ,,horseradish ,,sauce1 to serve with ,roast ,beef4 ,ingredients4--#d tablespoonfuls of grated horseradish1 #a teaspoonful of pounded sugar1 #a teaspoonful of salt1 teaspoonful of pepper1 #b teaspoonfuls of made mustard2 vinegar4 ,mode4--,grate the horseradish1 and mix it well with the sugar1 salt1 pepper1 and mustard2 moisten it with sufficient vinegar to give it the consistency of cream1 and serve in a tureen2 #c or #d tablespoonfuls of cream added to the above very much improve the appearance and flavour of this sauce4 ,to heat it to serve with hot roast beef1 put it in a bain marie or a jar1 which place in a saucepan of boiling water2 make it hot1 but do not allow it to boil1 or it will curdle4 ,note4--,this sauce is a great improvement on the old-fashioned way of serving cold-scraped horseradish with hot roast beef4 ,the mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate4 ,of course1 with cold meat1 the sauce should be served cold4 ,,horseradish ,,vinegar4 ,ingredients4-- lb4 of scraped horseradish1 #a oz4 of minced shalot1 #a drachm of cayenne1 #a quart of vinegar4 ,mode4--,put all the ingredients into a bottle1 which shake well every day for a fortnight4 ,when it is thoroughly steeped1 strain and bottle1 and it will be fit for use immediately4 ,this will be found an agreeable relish to cold beef1 c4 ,seasonable4--,this vinegar should be made either in ,october or ,november1 as horseradish is then in its highest perfection4 ,,hot ,,spice 7a ,delicious ,adjunct to ,chops1 ,steaks1 ,gravies1 c47 ,ingredients4--#c drachms each of ginger1 black pepper1 and cinnamon1 #g cloves1 oz4 mace1 oz4 of cayenne1 #a oz4 grated nutmeg1 #a oz4 white pepper4 ,mode4--,pound the ingredients1 and mix them thoroughly together1 taking care that everything is well blended4 ,put the spice in a very dry glass bottle for use4 ,the quantity of cayenne may be increased1 should the above not be enough to suit the palate4 ,,ice-,,creams1 ,fruit4 ,ingredients4--,to every pint of fruit-juice allow #a pint of cream2 sugar to taste4 ,mode4--,let the fruit be well ripened2 pick it off the stalks1 and put it into a large earthen pan4 ,stir it about with a wooden spoon1 breaking it until it is well mashed2 then1 with the back of the spoon1 rub it through a hair sieve4 ,sweeten it nicely with pounded sugar2 whip the cream for a few minutes1 add it to the fruit1 and whisk the whole again for another #e minutes4 ,put the mixture into the freezing-pot1 and freeze1 taking care to stir the cream1 c41 two or three times1 and to remove it from the sides of the vessel1 that the mixture may be equally frozen and smooth4 ,ices are usually served in glasses1 but if moulded1 as they sometimes are for dessert1 must have a small quantity of melted isinglass added to them1 to enable them to keep their shape4 ,raspberry1 strawberry1 currant1 and all fruit ice-creams1 are made in the same manner4 ,a little pounded sugar sprinkled over the fruit before it is mashed assists to extract the juice4 ,in winter1 when fresh fruit is not obtainable1 a little jam may be substituted for it3 it should be melted and worked through a sieve before being added to the whipped cream2 and if the colour should not be good1 a little prepared1 cochineal or beetroot may be put in to improve its appearance4 ,time4-- hour to freeze the mixture4 ,average cost1 with cream at #as4 per pint1 #d;d4 each ice4 ,seasonable1 with fresh fruit1 in ,june1 ,july1 and ,august4 ,,ice1 ,lemon-water4 ,ingredients4--,to every pint of syrup1 allow #a_/c pint of lemon-juice2 the rind of #d lemons4 ,mode4--,rub the sugar on the rinds of the lemons1 and with it make the syrup4 ,strain the lemon-juice1 add it to the other ingredients1 stir well1 and put the mixture into a freezing-pot4 ,freeze as directed for ,ice ,pudding1 and when the mixture is thoroughly and equally frozen1 put it into ice-glasses4 ,time4-- hour to freeze the mixture4 ,average cost1 #c;d4 to #d;d4 each4 ,seasonable at any time4 ,,iced-,,pudding 7,parisian ,recipe74 ,ingredients4-- lb4 of sweet almonds1 #b oz4 of bitter ones1 lb1 of sugar1 #h eggs1 #a pint of milk4 ,mode4--,blanch and dry the almonds thoroughly in a cloth1 then pound them in a mortar until reduced to a smooth paste2 add to these the well-beaten eggs1 the sugar1 and milk2 stir these ingredients over the fire until they thicken1 but do not allow them to boil2 then strain and put the mixture into the freezing-pot2 surround it with ice1 and freeze it4 ,when quite frozen1 fill an iced-pudding mould1 put on the lid1 and keep the pudding in ice until required for table2 then turn it out on the dish1 and garnish it with a compte or any fruit that may be preferred1 pouring a little over the top of the pudding4 ,this pudding may be flavoured with vanilla1 ,curaoa1 or ,maraschino4 ,time4-- hour to freeze the mixture4 ,seasonable4--,served all the year round4 ,illustration3 ,,iced-,,pudding ,,mould4 ,,ices4 ,ices are composed1 it is scarcely necessary to say1 of congealed cream or water1 combined sometimes with liqueurs or other flavouring ingredients1 or more generally with the juices of fruits4 ,at desserts1 or at some evening parties1 ices are scarcely to be dispensed with4 ,the principal utensils required for making ice-creams are ice-tubs1 freezing-pots1 spaddles1 and a cellaret4 ,the tub must be large enough to contain about a bushel of ice1 pounded small1 when brought out of the ice-house1 and mixed very carefully with either salt1 nitre1 or soda4 ,the freezing-pot is best made of pewter4 ,if it be of tin1 as is sometimes the case1 the congelation goes on too rapidly in it for the thorough intermingling of its contents1 on which the excellence of the ice greatly depends4 ,the spaddle is generally made of copper1 kept bright and clean4 ,the cellaret is a tin vessel1 in which ices are kept for a short time from dissolving4 ,the method to be pursued in the freezing process must be attended to4 ,when the ice-tub is prepared with fresh-pounded ice and salt1 the freezing-pot is put into it up to its cover4 ,the articles to be congealed are then poured into it and covered over2 but to prevent the ingredients from separating and the heaviest of them from falling to the bottom of the mould1 it is requisite to turn the freezing-pot round and round by the handle1 so as to keep its contents moving until the congelation commences4 ,as soon as this is perceived 7the cover of the pot being occasionally taken off for the purpose of noticing when freezing takes place71 the cover is immediately closed over it1 ice is put upon it1 and it is left in this state till it is served4 ,the use of the spaddle is to stir up and remove from the sides of the freezing-pot the cream1 which in the shaking may have washed against it1 and by stirring it in with the rest1 to prevent waste of it occurring4 ,any negligence in stirring the contents of the freezing-pot before congelation takes place1 will destroy the whole3 either the sugar sinks to the bottom and leaves the ice insufficiently sweetened1 or lumps are formed1 which disfigure and discolour it4 ,,ices1 to make ,fruit-water4 ,ingredients4--,to every pint of fruit-juice allow #a pint of syrup4 ,mode4--,select nice ripe fruit2 pick off the stalks and put it into a large earthen pan1 with a little pounded sugar strewed over2 stir it about with a wooden spoon until it is well broken1 then rub it through a hair sieve4 ,make a syrup1 without white of egg2 let it cool add the fruit-juice1 mix well together1 and put the mixture into the freezing-pot4 ,proceed as directed for ,ice ,puddings1 and when the mixture is equally frozen1 put it into small glasses4 ,raspberry1 strawberry1 currant1 and other fresh-fruit-water ices1 are made in the same manner4 ,time4-- hour to freeze the mixture4 ,average cost1 #c;d4 to #d;d4 each4 ,seasonable1 with fresh fruit1 in ,june1 ,july1 and ,august4 ,illustration3 ,,dish ,,of ,,ices4 ,,icing1 ,almond1 for ,cakes4 ,ingredients4--,to every lb4 of finely-pounded loaf sugar1 allow #a lb4 of sweet almonds1 the whites of #d eggs1 a little rosewater4 ,mode4--,blanch the almonds1 and pound them 7a few at a time7 in a mortar to a paste1 adding a little rosewater to facilitate the operation4 ,whisk the whites of the eggs to a strong froth2 mix them with the pounded almonds1 stir in the sugar1 and beat altogether4 ,when the cake is sufficiently baked1 lay on the almond icing1 and put it into the oven to dry4 ,before laying this preparation on the cake1 great care must be taken that it is nice and smooth1 which is easily accomplished by well beating the mixture4 ,,icing1 ,sugar1 for ,cakes4 ,ingredients4--,to every lb4 of loaf sugar allow the whites of #d eggs1 #a oz4 of fine starch4 ,mode4--,beat the eggs to a strong froth1 and gradually sift in the sugar1 which should be reduced to the finest possible powder1 and gradually add the starch1 also finely powdered4 ,beat the mixture well until the sugar is smooth2 then with a spoon or broad knife lay the ice equally over the cakes4 ,these should then be placed in a very cool oven1 and the icing allowed to dry and harden1 but not to colour4 ,the icing may be coloured with strawberry or currant juice1 or with prepared cochineal4 ,if it be put on the cakes as soon as they are withdrawn from the oven1 it will become firm and hard by the time the cakes are cold4 ,on very rich cakes1 such as wedding1 christening cakes1 c41 a layer of almond icing is usually spread over the top1 and over that the white icing as described4 ,all iced cakes should be kept in a very dry place4 ,,invalid ,,cookery4 ,a few ,rules to be observed in ,cooking for ,invalids4 ,let all the kitchen utensils used in the preparation of invalids' cookery be delicately and scrupulously clean2 if this is not the case1 a disagreeable flavour may be imparted to the preparation1 which flavour may disgust1 and prevent the patient from partaking of the refreshment when brought to him or her4 ,for invalids1 never make a large quantity of one thing1 as they seldom require much at a time2 and it is desirable that variety be provided for them4 ,always have something in readiness2 a little beef tea1 nicely made and nicely skimmed1 a few spoonfuls of jelly1 c41 c41 that it may be administered as soon almost as the invalid wishes for it4 ,if obliged to wait a long time1 the patient loses the desire to eat1 and often turns against the food when brought to him or her4 ,in sending dishes or preparations up to invalids1 let everything look as tempting as possible4 ,have a clean tray-cloth laid smoothly over the tray2 let the spoons1 tumblers1 cups and saucers1 c41 be very clean and bright4 ,gruel served in a tumbler is more appetizing than when served in a basin or cup and saucer4 ,as milk is an important article of food for the sick1 in warm weather let it be kept on ice1 to prevent its turning sour4 ,many other delicacies may also be preserved good in the same manner for some little time4 ,if the patient be allowed to eat vegetables1 never send them up undercooked1 or half raw2 and let a small quantity only be temptingly arranged on a dish4 ,this rule will apply to every preparation1 as an invalid is much more likely to enjoy his food if small delicate pieces are served to him4 ,never leave food about a sick-room2 if the patient cannot eat it when brought to him1 take it away1 and bring it to him in an hour or two's time4 ,miss ,nightingale says1 8,to leave the patient's untasted food by his side from meal to meal1 in hopes that he will eat it in the interval1 is simply to prevent him from taking any food at all40 ,she says1 8,i have known patients literally incapacitated from taking one article of food after another by this piece of ignorance4 ,let the food come at the right time1 and be taken away1 eaten or uneaten1 at the right time1 but never let a patient have #8something always standing' by him1 if you don't wish to disgust him of everything40 ,never serve beef tea or broth with the smallest particle of fat or grease on the surface4 ,it is better1 after making either of these1 to allow them to get perfectly cold1 when all the fat may be easily removed2 then warm up as much as may be required4 ,two or three pieces of clean whity-brown paper laid on the broth will absorb any greasy particles that may be floating at the top1 as the grease will cling to the paper4 ,roast mutton1 chickens1 rabbits1 calves' feet or head1 game1 fish 7simply dressed71 and simple puddings1 are all light food1 and easily digested4 ,of course1 these things are only partaken of supposing the patient is recovering4 ,a mutton chop1 nicely cut1 trimmed1 and broiled to a turn1 is a dish to be recommended for invalids2 but it must not be served with all the fat at the end1 nor must it be too thickly cut4 ,let it be cooked over a fire free from smoke1 and sent up with the gravy in it1 between two very hot plates4 ,nothing is more disagreeable to an invalid than smoked food4 ,in making toast-and-water1 never blacken the bread1 but toast it only a nice brown4 ,never leave toast-and-water to make until the moment it is required1 as it cannot then be properly prepared1--at least the patient will be obliged to drink it warm1 which is anything but agreeable4 ,in boiling eggs for invalids1 let the white be just set2 if boiled hard1 they will be likely to disagree with the patient4 ,in ,miss ,nightingale's admirable 8,notes on ,nursing10 a book that no mother or nurse should be without1 she says1--8,you cannot be too careful as to quality in sick-diet4 ,a nurse should never put before a patient milk that is sour1 meat or soup that is turned1 an egg that is bad1 or vegetables underdone40 ,yet often1 she says1 she has seen these things brought in to the sick1 in a state perfectly perceptible to every nose or eye except the nurse's4 ,it is here that the clever nurse appears1--she will not bring in the peccant article2 but1 not to disappoint the patient1 she will whip up something else in a few minutes4 ,remember1 that sick-cookery should half do the work of your poor patient's weak digestion4 ,she goes on to caution nurses1 by saying1--8,take care not to spill into your patient's saucer2 in other words1 take care that the outside bottom rim of his cup shall be quite dry and clean4 ,if1 every time he lifts his cup to his lips1 he has to carry the saucer with it1 or else to drop the liquid upon and to soil his sheet1 or bedgown1 or pillow1 or1 if he is sitting up1 his dress1 you have no idea what a difference this minute want of care on your part makes to his comfort1 and even to his willingness for food40 ,,invalid',s ,,cutlet4 ,ingredients4--#a nice cutlet from a loin or neck of mutton2 #b teacupfuls of water2 #a very small stick of celery2 pepper and salt to taste4 ,mode4--,have the cutlet cut from a very nice loin or neck of mutton1 take off all the fat1 put it into a stewpan with the other ingredients2 stew very gently indeed for nearly #b hours1 and skim off every particle of fat that may rise to the surface from time to time4 ,the celery should be out into thin slices before it is added to the meat1 and care must be taken not to put in too much of this1 or the dish will not be good4 ,if the water is allowed to boil fast1 the cutlet will be hard4 ,time4--#b hours very gentle stewing4 ,average cost1 #f;d4 ,sufficient for one person4 ,seasonable4--,whenever celery may be had4 ,,invalid',s ,,jelly4 ,ingredients4--#ab shanks of mutton1 #c quarts of water1 a bunch of sweet herbs1 pepper and salt to taste1 #c blades of mace1 #a onion1 #a lb4 of lean beef1 a crust of bread toasted brown4 ,mode4--,soak the shanks in plenty of water for some hours1 and scrub them well2 put them1 with the beef and other ingredients1 into a saucepan with the water1 and let them simmer very gently for #e hours4 ,strain the broth1 and1 when cold1 take off all the fat4 ,it may be eaten either warmed up or cold as a jelly4 ,time4--#e hours4 ,average cost1 #as4 ,sufficient to make from #a to #b pints of jelly4 ,seasonable at any time4 ,,invalids1 ,lemonade for4 ,ingredients4-- lemon1 lump sugar to taste1 #a pint of boiling water4 ,mode4--,pare off the rind of the lemon thinly2 cut the lemon into #b or #c thick slices1 and remove as much as possible of the white outside pith1 and all the pips4 ,put the slices of lemon1 the peel1 and lump sugar into a jug2 pour over the boiling water2 cover it closely1 and in #b hours it will be fit to drink4 ,it should either be strained or poured off from the sediment4 ,time4--#b hours4 ,average cost1 #b;d4 ,sufficient to make #a pint of lemonade4 ,seasonable at any time4 ,,jam ,,roly-,,poly ,,pudding4 ,ingredients4-- lb4 of suet-crust1 lb4 of any kind of jam4 ,mode4--,make a nice light suet-crust1 and roll it out to the thickness of about inch4 ,spread the jam equally over it1 leaving a small margin of paste without any1 where the pudding joins4 ,roll it up1 fasten the ends securely1 and tie it in a floured cloth2 put the pudding into boiling water1 and boil for #b hours4 ,mincemeat or marmalade may be substituted for the jam1 and makes excellent puddings4 ,time4--#b hours4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable4--,suitable for winter puddings1 when fresh fruit is not obtainable4 ,,january--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,mock-,turtle ,soup1 removed by ,cod's ,head and ,shoulders4 ,stewed ,eels4 ,vase of ,red ,mullet4 ,flowers4 ,clear ,ox-tail ,soup1 removed by ,fried ,filleted ,soles4 ,entres4 ,riz de ,veau aux ,tomates4 ,ragot of ,vase of ,cotelettes de ,porc ,lobster4 ,flowers4 la ,robert4 ,poulet la ,marengo4 ,second ,course4 ,roast ,turkey4 ,pigeon ,pie4 ,boiled ,turkey and ,vase of ,boiled ,ham4 ,celery ,sauce4 ,flowers4 ,tongue1 garnished4 ,saddle of ,mutton4 ,third ,course4 ,charlotte ,pheasants1 ,apricot-,jam la ,parisienne4 removed by ,tartlets4 ,plum-,pudding4 ,jelly4 ,cream4 ,vase of ,cream4 flowers4 ,jelly4 ,mince ,pies4 ,snipes1 ,maids removed by of ,honour4 ,pommes la ,cond4 ,dinner for #ab persons4 ,first ,course4--,carrot soup la ,crcy2 ox-tail soup2 turbot and lobster sauce2 fried smelts1 with ,dutch sauce4 ,entres4 ,mutton cutlets1 with ,soubise sauce2 sweetbreads2 oyster patties2 fillets of rabbits4 ,second ,course4--,roast ,turkey2 stewed rump of beef la jardinire2 boiled ham1 garnished with ,brussels sprouts2 boiled chickens and celery sauce4 ,third course4--,roast hare2 teal2 eggs la neige2 vol-au-vent of preserved fruit2 #a jelly2 #a cream2 potatoes la matre d'htel2 grilled mushrooms2 dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,soup la ,reine2 whitings au gratin2 crimped cod and oyster sauce4 ,entres4--,tendrons de veau2 curried fowl and boiled rice4 ,second ,course4--,turkey1 stuffed with chestnuts1 and chestnut sauce2 boiled leg of mutton1 ,english fashion1 with caper sauce and mashed turnips4 ,third course4--,woodcocks or partridges2 widgeon2 ,charlotte la vanille2 cabinet pudding2 orange jelly2 blancmange2 artichoke bottoms2 macaroni1 with ,parmesan cheese2 dessert and ices4 ,dinner for #h persons4 ,first course4--,mulligatawny soup2 brill and shrimp sauce2 fried whitings4 ,entres4--,fricasseed chicken2 pork cutlets1 with tomato sauce4 ,second course4--,haunch of mutton2 boiled turkey and celery sauce2 boiled tongue1 garnished with ,brussels sprouts4 ,third ,course4--,roast pheasants2 meringues la crme2 compte of apples2 orange jelly1 cheesecakes2 souffl of rice2 dessert and ices4 ,dinners for #f persons4 ,first ,course4--,julienne soup2 soles la ,normandie4 ,entres4--,sweetbreads1 with sauce piquante2 mutton cutlets1 with mashed potatoes4 ,second ,course4--,haunch of venison2 boiled fowls and bacon1 garnished with ,brussels sprouts4 ,third ,course4--,plum pudding2 custards in glasses2 apple tart2 fondue la ,brillat ,savarin2 dessert4 99 99 99 99 99 ,first ,course4--,vermicelli soup2 fried slices of codfish and anchovy sauce2 ,john ,dory4 ,entres4--,stewed rump-steak la jardinire2 rissoles2 oyster patties4 ,second ,course4--,leg of mutton2 curried rabbit and boiled rice4 ,third ,course4--,partridges2 apple fritters2 tartlets of greengage jam2 orange jelly2 plum-pudding2 dessert4 99 99 99 99 99 ,first ,course4--,pea-soup2 baked haddock2 soles la crme4 ,entres4--,mutton cutlets and tomato sauce2 fricasseed rabbit4 ,second ,course4--,roast pork and apple sauce2 breast of veal1 rolled and stuffed2 vegetables4 ,third ,course4--,jugged hare2 whipped cream2 blancmange2 mince pies2 cabinet pudding4 99 99 99 99 99 ,first ,course4--,palestine soup2 fried smelts2 stewed eels4 ,entres4--,ragot of lobster2 broiled mushrooms2 vol-au-vent of chicken4 ,second ,course4--,sirloin of beef2 boiled fowls and celery sauce2 tongue1 garnished with ,brussels sprouts4 ,third ,course4--,wild ducks2 ,charlotte aux pommes2 cheesecakes2 transparent jelly1 inlaid with brandy cherries2 blancmange2 ,nesselrode pudding4 ,,january1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,boiled turbot and oyster sauce1 potatoes4 #b4 ,roast leg or griskin of pork1 apple sauce1 brocoli1 potatoes4 #c4 ,cabinet pudding1 and damson tart made with preserved damsons4 ,monday4--#a4 ,the remains of turbot warmed in oyster sauce1 potatoes4 #b4 ,cold pork1 stewed steak4 #c4 ,open jam tart1 which should have been made with the pieces of paste left from the damson tart2 baked arrowroot pudding4 ,tuesday4--#a4 ,boiled neck of mutton1 carrots1 mashed turnips1 suet dumplings1 and caper sauce3 the broth should be served first1 and a little rice or pearl barley should be boiled in it along with the meat4 #b4 ,rolled jam pudding4 ,wednesday4--#a4 ,roast rolled ribs of beef1 greens1 potatoes1 and horseradish sauce4 #b4 ,bread-and-butter pudding1 cheesecakes4 ,thursday4--#a4 ,vegetable soup 7the bones from the ribs of beef should be boiled down with this soup71 cold beef1 mashed potatoes4 #b4 ,pheasants1 gravy1 bread sauce4 #c4 ,macaroni4 ,friday4--#a4 ,fried whitings or soles4 #b4 ,boiled rabbit and onion sauce1 minced beef1 potatoes4 #c4 ,currant dumplings4 ,saturday4--#a4 ,rump-steak pudding or pie1 greens1 and potatoes4 #b4 ,baked custard pudding and stewed apples4 99 99 99 99 99 ,sunday4--#a4 ,codfish and oyster sauce1 potatoes4 #b4 ,joint of roast mutton1 either leg1 haunch1 or saddle2 brocoli and potatoes1 red-currant jelly4 #c4 ,apple tart and custards1 cheese4 ,monday4--#a4 ,the remains of codfish picked from the bone1 and warmed through in the oyster sauce2 if there is no sauce left1 order a few oysters and make a little fresh2 and do not let the fish boil1 or it will be watery4 #b4 ,curried rabbit1 with boiled rice served separately1 cold mutton1 mashed potatoes4 #c4 ,somersetshire dumplings with wine sauce4 ,tuesday4--#a4 ,boiled fowls1 parsley-and-butter2 bacon garnished with ,brussels sprouts2 minced or hashed mutton4 #b4 ,baroness pudding4 ,wednesday4--#a4 ,the remains of the fowls cut up into joints and fricasseed2 joint of roast pork and apple sauce1 and1 if liked1 sage-and-onion1 served on a dish by itself2 turnips and potatoes4 #b4 ,lemon pudding1 either baked or boiled4 ,thursday4--#a4 ,cold pork and jugged hare1 red-currant jelly1 mashed potatoes4 #b4 ,apple pudding4 ,friday4--#a4 ,boiled beef1 either the aitchbone or the silver side of the round2 carrots1 turnips1 suet dumplings1 and potatoes3 if there is a marrow-bone1 serve the marrow on toast at the same time4 #b4 ,rice snowballs4 ,saturday4--#a4 ,pea-soup made from liquor in which beef was boiled2 cold beef1 mashed potatoes4 #b4 ,baked batter fruit pudding4 ,,january1 ,things in ,season4 ,fish4--,barbel1 brill1 carp1 cod1 crabs1 crayfish1 dace1 eels1 flounders1 haddocks1 herrings1 lampreys1 lobsters1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 shrimps1 skate1 smelts1 soles1 sprats1 sturgeon1 tench1 thornback1 turbot1 whitings4 ,meat4--,beef1 house lamb1 mutton1 pork1 veal1 venison4 ,poultry4--,capons1 fowls1 tame pigeons1 pullets1 rabbits1 turkeys4 ,game4--,grouse1 hares1 partridges1 pheasants1 snipe1 wild-fowl1 woodcock4 ,vegetables4--,beetroot1 brocoli1 cabbages1 carrots1 celery1 chervil1 cresses1 cucumbers 7forced71 endive1 lettuces1 parsnips1 potatoes1 savoys1 spinach1 turnips1 various herbs4 ,fruit4--,apples1 grapes1 medlars1 nuts1 oranges1 pears1 walnuts1 crystallized preserves 7foreign71 dried fruits1 such as almonds and raisins2 ,french and ,spanish plums2 prunes1 figs1 dates4 ,,jaunemange4 ,ingredients4--#a oz4 of isinglass1 #a pint of water1 pint of white wine1 the rind and juice of #a large lemon1 sugar to taste1 the yolks of #f eggs4 ,mode4--,put the isinglass1 water1 and lemon-rind into a saucepan1 and boil gently until the former is dissolved2 then add the strained lemon-juice1 the wine1 and sufficient white sugar to sweeten the whole nicely4 ,boil for #b or #c minutes1 strain the mixture into a jug1 and add the yolks of the eggs1 which should be well beaten2 place the jug in a saucepan of boiling water2 keep stirring the mixture one way until it thickens1 but do not allow it to boil2 then take it off the fire1 and keep stirring until nearly cold4 ,pour it into a mould1 omitting the sediment at the bottom of the jug1 and let it remain until quite firm4 ,time4-- hour to boil the isinglass and water2 about #aj minutes to stir the mixture in the jug4 ,average cost1 with the best isinglass1 #bs4 #i;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,jellies ,are not the nourishing food they were at one time considered to be1 and many eminent physicians are of opinion that they are less digestible than the flesh1 or muscular part of animals2 still1 when acidulated with lemon-juice and flavoured with wine1 they are very suitable for some convalescents4 ,vegetable jelly is a distinct principle1 existing in fruits1 which possesses the property of gelatinizing when boiled and cooled2 but it is a principle entirely different from the gelatine of animal bodies1 although the name of jelly1 common to both1 sometimes leads to an erroneous idea on that subject4 ,animal jelly1 or gelatine1 is glue1 whereas vegetable jelly is rather analogous to gum4 ,liebig places gelatine very low indeed in the scale of usefulness4 ,he says1 8,gelatine1 which by itself is tasteless1 and when eaten1 excites nausea1 possesses no nutritive value2 that1 even when accompanied by the savoury constituents of flesh1 it is not capable of supporting the vital process1 and when added to the usual diet as a substitute for plastic matter1 does not increase1 but on the contrary1 diminishes the nutritive value of the food1 which it renders insufficient in quantity and inferior in quality40 ,it is this substance which is most frequently employed in the manufacture of the jellies supplied by the confectioner2 but those prepared at home from calves' feet do possess some nutrition1 and are the only sort that should be given to invalids4 ,isinglass is the purest variety of gelatine1 and is prepared from the sounds or swimming-bladders of certain fish1 chiefly the sturgeon4 ,from its whiteness it is mostly used for making blancmange and similar dishes4 ,,jellies1 ,bottled1 ,how to ,mould4 ,uncork the bottle2 place it in a saucepan of hot water until the jelly is reduced to a liquid state2 taste it1 to ascertain whether it is sufficiently flavoured1 and if not1 add a little wine4 ,pour the jelly into moulds which have been soaked in water2 let it set1 and turn it out by placing the mould in hot water for a minute2 then wipe the outside1 put a dish on the top1 and turn it over quickly4 ,the jelly should then slip easily away from the mould1 and be quite firm4 ,it may be garnished as taste dictates4 ,,jelly1 ,isinglass1 or ,gelatine4 7,substitutes for ,calf's ,feet47 ,ingredients4--#c oz4 of isinglass or gelatine1 #b quarts of water4 ,mode4--,put the isinglass or gelatine into a saucepan with the above proportion of cold water2 bring it quickly to boil1 and let it boil very fast1 until the liquor is reduced one-half4 ,carefully remove the scum as it rises1 then strain it through a jelly-bag1 and it will be ready for use4 ,if not required very clear1 it may be merely strained through a fine sieve1 instead of being run through a bag4 ,rather more than oz4 of isinglass is about the proper quantity to use for a quart of strong calf's-feet stock1 and rather more than #b oz4 for the same quantity of fruit juice4 ,as isinglass varies so much in quality and strength1 it is difficult to give the exact proportions4 ,the larger the mould1 the stiffer should be the jelly2 and where there is no ice1 more isinglass must be used than if the mixture were frozen4 ,this forms a stock for all kinds of jellies1 which may be flavoured in many ways4 ,time4--#a hour4 ,sufficient1 with wine1 syrup1 fruit1 c41 to fill two moderate-sized moulds4 ,seasonable at any time4 ,note4--,the above1 when boiled1 should be perfectly clear1 and may be mixed warm with wine1 flavourings1 fruits1 c41 and then run through the bag4 ,,jelly-,,bag1 ,how to make a4 ,illustration3 ,,jelly-,,bag4 ,the very stout flannel called double-mill1 used for ironing-blankets1 is the best material for a jelly-bag3 those of home manufacture are the only ones to be relied on for thoroughly clearing the jelly4 ,care should be taken that the seam of the bag be stitched twice1 to secure it against unequal filtration4 ,the most convenient mode of using the bag is to tie it upon a hoop the exact size of the outside of its mouth2 and1 to do this1 strings should be sewn round it at equal distances4 ,the jelly-bag may1 of course1 be made any size2 but one of twelve or fourteen inches deep1 and seven or eight across the mouth1 will be sufficient for ordinary use4 ,the form of a jelly-bag is the fool's-cap4 ,,jelly ,moulded with fresh ,fruit1 or ,macedoine de ,fruits4 ,ingredients4--,rather more than #a pint of jelly1 a few nice strawberries1 or red or white currants1 or raspberries1 or any fresh fruit that may be in season4 ,mode4--,have ready the above proportion of jelly1 which must be very clear and rather sweet1 the raw fruit requiring an additional quantity of sugar4 ,select ripe1 nice-looking fruit2 pick off the stalks1 unless currants are used1 when they are laid in the jelly as they come from the tree4 ,begin by putting a little jelly at the bottom of the mould1 which must harden2 then arrange the fruit round the sides of the mould1 recollecting that it will be reversed when turned out2 then pour in some more jelly to make the fruit adhere1 and1 when that layer is set1 put another row of fruit and jelly until the mould is full4 ,if convenient1 put it in ice until required for table1 then wring a cloth in boiling water1 wrap it round the mould for a minute1 and turn the jelly carefully out4 ,peaches1 apricots1 plums1 apples1 c41 are better for being boiled in a little clear syrup before they are laid in the jelly2 strawberries1 raspberries1 grapes1 cherries1 and currants are put in raw4 ,in winter1 when fresh fruits are not obtainable1 a very pretty jelly may be made with preserved fruits or brandy cherries3 these1 in a bright and clear jelly1 have a very pretty effect2 of course1 unless the jelly be very clear1 the beauty of the dish will be spoiled4 ,it may be garnished with the same fruit as is laid in the jelly2 for instance1 an open jelly with strawberries might have1 piled in the centre1 a few of the same fruit prettily arranged1 or a little whipped cream might be substituted for the fruit4 ,time4--,one layer of jelly should remain #b hours in a very cool place1 before another layer is added4 ,average cost1 #bs4 #f;d4 ,sufficient1 with fruit1 to fill a quart mould4 ,seasonable1 with fresh fruit1 from ,june to ,october2 with dried1 at any time4 ,illustration3 ,,jelly ,,moulded ,,with ,,cherries4 ,,jelly1 ,,orange1 ,moulded with slices of ,orange4 ,ingredients4--#a pint of orange jelly1 #d oranges1 pint of clarified syrup1 ,mode4--,boil lb4 of loaf sugar with pint of water until there is no scum left 7which must be carefully removed as fast as it rises71 and carefully peel the oranges2 divide them into thin slices1 without breaking the thin skin1 and put these pieces of orange into the syrup1 where let them remain for about #e minutes2 then take them out1 and use the syrup for the jelly4 ,when the oranges are well drained1 and the jelly is nearly cold1 pour a little of the latter into the bottom of the mould2 then lay in a few pieces of orange2 over these pour a little jelly1 and when this is set1 place another layer of oranges1 proceeding in this manner until the mould is full4 ,put it in ice1 or in a cool place1 and1 before turning it out1 wrap a cloth round the mould for a minute or two1 which has been wrung out in boiling water4 ,time4--#e minutes to simmer the oranges1 ,average cost1 #cs4 #f;d4 ,sufficient1 with the slices of orange1 to fill a quart mould4 ,seasonable from ,november to ,may4 ,,jelly of ,two ,colours4 ,illustration3 ,,jelly ,,of ,,two ,,colours4 ,ingredients4--#a pint of calf's-feet jelly1 a few drops of prepared cochineal4 ,mode4--,make #a pint of calf's-feet jelly1 or1 if wished more economical1 of clarified syrup and gelatine1 flavouring it in any way that may be preferred4 ,colour one-half of the jelly with a few drops of prepared cochineal1 and the other half leave as pale as possible4 ,have ready a mould well wetted in every part2 pour in a small quantity of the red jelly1 and let this set2 when quite firm1 pour on it the same quantity of the pale jelly1 and let this set2 then proceed in this manner until the mould is full1 always taking care to let one jelly set before the other is poured in1 or the colours would run one into the other4 ,when turned out1 the jelly should have a striped appearance4 ,for variety1 half the mould may be filled at once with one of the jellies1 and1 when firm1 filled up with the other3 this1 also1 has a very pretty effect1 and is more expeditiously prepared than when the jelly is poured in small quantities into the mould4 ,blancmange and red jelly1 or blancmange and raspberry cream1 moulded in the above manner1 look very well4 ,the layers of blancmange and jelly should be about an inch in depth1 and each layer should be perfectly hardened before another is added4 ,half a mould of blancmange and half a mould of jelly are frequently served in the same manner4 ,a few pretty dishes may be made1 in this way1 of jellies or blancmanges left from the preceding day1 by melting them separately in a jug placed in a saucepan of boiling water1 and then moulding them by the foregoing directions4 ,time4-- hour to make the jelly4 ,average cost1 with calf's-feet jelly1 #bs42 with gelatine and syrup1 more economical4 ,sufficient to fill #a-pint mould4 ,seasonable at any time4 ,note4--,in making the jelly1 use for flavouring a very pale sherry1 or the colour will be too dark to contrast nicely with the red jelly4 ,,jelly1 ,open1 with whipped ,cream 7a very pretty dish74 ,ingredients4--#a pint of jelly1 pint of cream1 #a glass of sherry1 sugar to taste4 ,mode4--,make the above proportion of calf's-feet or isinglass jelly1 colouring and flavouring it in any way that may be preferred2 soak a mould1 open in the centre1 for about hour in cold water2 fill it with the jelly1 and let it remain in a cool place until perfectly set2 then turn it out on a dish2 fill the centre with whipped cream1 flavoured with sherry and sweetened with pounded sugar2 pile this cream high in the centre1 and serve4 ,the jelly should be made of rather a dark colour1 to contrast nicely with the cream4 ,time4-- hour4 ,average cost1 #cs4 #f;d4 ,sufficient to fill #a-pint mould4 ,seasonable at any time4 ,illustration3 ,,open ,,jelly ,,with ,,whipped ,,cream4 ,,jelly1 ,savoury1 for ,meat ,pies4 ,ingredients4--#c lbs4 of shin of beef1 #a calf's-foot1 #c lbs4 of knuckle of veal1 poultry trimmings 7if for game pies1 any game trimmings71 #b onions stuck with cloves1 #b carrots1 #d shalots1 a bunch of savoury herbs1 #b bay-leaves2 when liked1 #b blades of mace and a little spice2 #b slices of lean ham2 rather more than #b quarts of water4 ,mode4--,cut up the meat and put it into a stewpan with all the ingredients except the water2 set it over a slow fire to draw down1 and1 when the gravy ceases to flow from the meat1 pour in the water4 ,let it boil up1 then carefully take away all scum from the top4 ,cover the stewpan closely1 and let the stock simmer very gently for #d hours3 if rapidly boiled1 the jelly will not be clear4 ,when done1 strain it through a fine sieve or flannel bag2 and when cold1 the jelly should be quite transparent4 ,if this is not the case1 clarify it with the whites of eggs4 ,time4--#d hours4 ,average cost1 for this quantity1 #es4 ,,jelly1 to make the ,stock for1 and to ,clarify it4 ,ingredients4--#b calf's feet1 #f pints of water4 ,mode4--,the stock for jellies should always be made the day before it is required for use1 as the liquor has time to cool1 and the fat can be so much more easily and effectually removed when thoroughly set4 ,procure #b nice calf's feet2 scald them1 to take off the hair2 slit them in two1 remove the fat from between the claws1 and wash the feet well in warm water2 put them into a stewpan1 with the above proportion of cold water1 bring it gradually to boil and remove every particle of scum as it rises4 ,when it is well skimmed1 boil it very gently for #f or #g hours1 or until the liquor is reduced rather more than half2 then strain it through a sieve into a basin1 and put it in a cool place to set4 ,as the liquor is strained1 measure it1 to ascertain the proportion for the jelly1 allowing something for the sediment and fat at the top4 ,to clarify it1 carefully remove all the fat from the top1 pour over a little warm water1 to wash away any that may remain1 and wipe the jelly with a clean cloth2 remove the jelly from the sediment1 put it into a saucepan1 and1 supposing the quantity to be a quart1 add to it #f oz4 of loaf sugar1 the shells and well-whisked whites of #e eggs1 and stir these ingredients together cold2 set the saucepan on the fire1 but do not stir the jelly after it begins to warm4 ,let it boil about #aj minutes after it rises to a head1 then throw in a teacupful of cold water2 let it boil #e minutes longer1 then take the saucepan off1 cover it closely1 and let it remain hour near the fire4 ,dip the jelly-bag into hot water1 wring it out quite dry1 and fasten it on to a stand or the back of a chair1 which must be placed near the fire1 to prevent the jelly from setting before it has run through the bag4 ,place a basin underneath to receive the jelly2 then pour it into the bag1 and should it not be clear the first time1 run it through the bag again4 ,this stock is the foundation of all really good jellies1 which may be varied in innumerable ways1 by colouring and flavouring with liqueurs1 and by moulding it with fresh and preserved fruits4 ,to insure the jelly being firm when turned out1 oz4 of isinglass clarified might be added to the above proportion of stock4 ,substitutes for calf's feet are now frequently used in making jellies1 which lessen the expense and trouble in preparing this favourite dish1 isinglass and gelatine being two of the principal materials employed2 but although they may look as nicely as jellies made from good stock1 they are never so delicate1 having very often an unpleasant flavour1 somewhat resembling glue1 particularly when made with gelatine4 ,time4--,about #f hours to boil the feet for the stock2 to clarify it1-- hour to boil1 hour to stand in the saucepan covered4 ,average cost4--,calf's feet may be purchased for #f;d4 each when veal is in full season1 but more expensive when it is scarce4 ,sufficient4--#b calf's feet should make #a quart of stock4 ,seasonable from ,march to ,october1 but may be had all the year4 ,illustration3 ,,jelly-,,mould4 ,,john ,,dory4 ,ingredients4--- lb4 of salt to each gallon of water4 ,mode4--,this fish1 which is esteemed by most people a great delicacy1 is dressed in the same way as a turbot1 which it resembles in firmness1 but not in richness4 ,cleanse it thoroughly and cut off the fins2 lay it in a fish-kettle1 cover with cold water1 and add salt in the above proportion4 ,bring it gradually to a boil1 and simmer gently for hour1 or rather longer1 should the fish be very large4 ,serve on a hot napkin1 and garnish with cut lemon and parsley4 ,lobster1 anchovy1 or shrimp sauce1 and plain melted butter1 should be sent to table with it4 ,time4--,after the water boils1 to hour1 according to size4 ,average cost1 #cs4 to #es4 ,seasonable all the year1 but best from ,september to ,january4 ,note4--,small ,john ,dory are very good baked4 ,,june--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,asparagus ,soup1 removed by ,crimped ,salmon4 ,fillets of ,gurnets4 ,vase of ,soles aux fines herbes4 ,flowers4 ,vermicelli ,soup1 removed by ,whitebait4 ,entres4 ,lamb ,cutlets and ,peas4 ,lobster ,patties4 ,vase of ,tendrons de ,veau ,flowers4 la ,jardinire4 ,larded ,sweetbreads4 ,second ,course4 ,saddle of ,lamb4 ,tongue4 ,roast ,spring ,vase of ,boiled ,capon4 ,chickens4 ,flowers4 ,ham4 ,boiled ,calf's ,head4 ,third ,course4 ,leveret1 ,prawns4 removed by ,tartlets4 ,iced ,pudding4 ,vol-au-,vent of ,wine ,jelly4 ,custards1 ,strawberries and ,cream4 in glasses4 ,vase of ,flowers4 ,cheesecake4 ,plovers' ,eggs4 ,blancmange4 ,goslings1 removed by ,fondues1 in cases4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,green-pea soup2 rice soup2 salmon and lobster sauce2 trout la ,genvse2 whitebait4 ,entres4--,lamb cutlets and cucumbers2 fricasseed chicken2 stewed veal and peas2 lobster rissoles4 ,second ,course4--,roast quarter of lamb and spinach2 filet de buf la ,jardinire2 boiled fowls2 braised shoulder of lamb2 tongue2 vegetables4 ,third ,course4--,goslings2 ducklings2 ,nesselrode pudding2 ,charlotte la ,parisienne2 gooseberry tartlets2 strawberry cream2 raspberry-and-currant tart2 custards2 dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,julienne soup2 salmon trout and parsley-and-butter2 red mullet4 ,entres4--,stewed breast of veal and peas2 mutton cutlets la ,maintenon4 ,second ,course4--,roast fillet of veal2 boiled leg of lamb1 garnished with young carrots2 boiled bacon-cheek2 vegetables4 ,third ,course4--,roast ducks2 leveret2 gooseberry tart2 strawberry cream2 strawberry tartlets2 meringues2 cabinet pudding2 iced pudding2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,vermicelli soup2 trout la ,genvse2 salmon cutlets4 ,entres4--,lamb cutlets and peas2 fricasseed chicken4 ,second ,course4--,roast ribs of beef2 half calf's head1 tongue1 and brains2 boiled ham2 vegetables4 ,third ,course4--,roast ducks2 compte of gooseberries2 strawberry jelly2 pastry2 iced pudding2 cauliflower with cream sauce2 dessert and ices4 ,dinner for #f persons4 ,first ,course4--,spring soup2 boiled salmon and lobster sauce4 ,entres4--,veal cutlets and endive2 ragot of duck and green peas4 ,second ,course4--,roast loin of veal2 boiled leg of lamb and white sauce2 tongue1 garnished2 vegetables4 ,third ,course4--,strawberry cream2 gooseberry tartlets2 almond pudding2 lobster salad2 dessert4 99 99 99 99 99 ,first ,course4--,calf's head soup2 mackerel la matre d'htel2 whitebait4 ,entres4--,chicken cutlets2 curried lobster4 ,second ,course4--,fore-quarter of lamb and salad2 stewed beef la ,jardinire2 vegetables4 ,third ,course4--,goslings2 green-currant tart2 custards1 in glasses2 strawberry blancmange2 souffl of rice2 dessert4 99 99 99 99 99 ,first ,course4--,green-pea soup2 baked soles aux fines herbes2 stewed trout4 ,entres4--,calf's liver and bacon2 rissoles4 ,second ,course4--,roast saddle of lamb and salad2 calf's head la tortue2 vegetables4 ,third ,course4--,roast ducks2 vol-au-vent of strawberries and cream2 strawberry tartlets2 lemon blancmange2 baked gooseberry pudding2 dessert4 99 99 99 99 99 ,first ,course4--,spinach soup2 soles la crme2 red mullet4 ,entres4--,roast fillet of veal2 braised ham and spinach4 ,second ,course4--,boiled fowls and white sauce2 vegetables4 ,third ,course4--,leveret2 strawberry jelly2 ,swiss cream2 cheesecakes2 iced pudding2 dessert4 ,,june1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,salmon trout and parsley-and-butter1 new potatoes4 #b4 ,roast fillet of veal1 boiled bacon-cheek and spinach1 vegetables4 #c4 ,gooseberry tart1 custard4 ,monday4--#a4 ,light gravy soup4 #b4 ,small meat pie1 minced veal1 garnished with rolled bacon1 spinach1 and potatoes4 #c4 ,raspberry-and-currant tart4 ,tuesday4--#a4 ,baked mackerel1 potatoes4 #b4 ,boiled leg of lamb1 garnished with young carrots4 #c4 ,lemon pudding4 ,wednesday4--#a4 ,vegetable soup4 #b4 ,calf's liver and bacon1 peas1 hashed lamb from remains of cold joint4 #c4 ,baked gooseberry pudding4 ,thursday4--#a4 ,roast ribs of beef1 ,yorkshire pudding1 peas1 potatoes4 #b4 ,stewed rhubarb and boiled rice4 ,friday4--#a4 ,cold beef and salad1 lamb cutlets and peas4 #b4 ,boiled gooseberry pudding and baked custard pudding4 ,saturday4--#a4 ,rump-steak pudding1 broiled beef-bones and cucumber1 vegetables4 #b4 ,bread pudding4 99 99 99 99 99 ,sunday4--#a4 ,roast fore-quarter of lamb1 mint sauce1 peas1 and new potatoes4 #b4 ,gooseberry pudding1 strawberry tartlets4 ,fondue4 ,monday4--#a4 ,cold lamb and salad1 stewed neck of veal and peas1 young carrots1 and new potatoes4 #b4 ,almond pudding4 ,tuesday4--#a4 ,green-pea soup4 #b4 ,roast ducks stuffed1 gravy1 peas1 and new potatoes4 #c4 ,baked ratafia pudding4 ,wednesday4--#a4 ,roast leg of mutton1 summer cabbage1 potatoes4 #b4 ,gooseberry and rice pudding4 ,thursday4--#a4 ,fried soles1 melted butter1 potatoes4 #b4 ,sweetbreads1 hashed mutton1 vegetables4 #c4 ,bread-and-butter pudding4 ,friday4--#a4 ,asparagus soup4 #b4 ,boiled beef1 young carrots1 and new potatoes1 suet dumplings4 #c4 ,college puddings4 ,saturday4--#a4 ,cold boiled beef and salad1 lamb cutlets1 and green peas4 #b4 ,boiled gooseberry pudding and plain cream4 ,,june1 ,things in ,season4 ,fish4--,carp1 crayfish1 herrings1 lobsters1 mackerel1 mullet1 pike1 prawns1 salmon1 soles1 tench1 trout1 turbot4 ,meat4--,beef1 lamb1 mutton1 veal1 buck venison4 ,poultry4--,chickens1 ducklings1 fowls1 green geese1 leverets1 plovers1 pullets1 rabbits1 turkey poults1 wheatears4 ,vegetables4--,artichokes1 asparagus1 beans1 cabbages1 carrots1 cucumbers1 lettuces1 onions1 parsnips1 peas1 potatoes1 radishes1 small salads1 sea-kale1 spinach1--various herbs4 ,fruit4--,apricots1 cherries1 currants1 gooseberries1 melons1 nectarines1 peaches1 pears1 pineapples1 raspberries1 rhubarb1 strawberries4 ,,july--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,green-,pea ,soup1 removed by ,salmon and dressed ,cucumber4 ,whitebait4 ,vase of ,stewed ,trout4 ,flowers4 ,soup la ,reine1 removed by ,mackerel la ,matre d',htel4 ,entres4 ,lamb ,cutlets and ,peas4 ,lobster ,curry ,vase of ,scollops of en ,casserole4 ,flowers4 ,chickens4 ,chicken ,patties4 ,second ,course4 ,haunch of ,venison4 ,pigeon ,pie4 ,boiled ,capons4 ,vase of ,spring ,chickens4 ,flowers4 ,braised ,ham4 ,saddle of ,lamb4 ,third ,course4 ,roast ,ducks1 removed by ,vanilla ,souffl4 ,prawns4 ,raspberry ,cream4 ,custards4 ,vase of ,flowers4 ,cherry ,tart4 ,raspberry-and-,currant ,tart4 ,strawberry ,cream4 ,creams4 ,green ,goose1 ,tartlets4 removed by ,iced ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,soup la ,jardinire2 chicken soup2 crimped salmon and parsley-and-butter2 trout aux fines herbes1 in cases4 ,entres4--,tendrons de veau and peas2 lamb cutlets and cucumbers4 ,second ,course4--,loin of veal la ,bchamel2 roast fore-quarter of lamb2 salad2 braised ham1 garnished with broad beans2 vegetables4 ,third ,course4--,roast ducks2 turkey poult2 stewed peas la ,franaise2 lobster salad2 cherry tart2 raspberry-and-currant tart2 custards1 in glasses2 lemon creams2 ,nesselrode pudding2 marrow pudding4 ,dessert and ices4 ,dinner for #h persons4 ,first ,course4--,green-pea soup2 salmon and lobster sauce2 crimped perch and ,dutch sauce4 ,entres4--,stewed veal and peas2 lamb cutlets and cucumbers4 ,second ,course4--,haunch of venison2 boiled fowls la ,bchamel2 braised ham2 vegetables4 ,third ,course4--,roast ducks2 peas la ,franaise2 lobster salad2 strawberry cream2 blancmange2 cherry tart2 cheesecakes2 iced pudding4 ,dessert and ices4 ,dinner for #f persons4 ,first ,course4--,soup la ,jardinire2 salmon trout and parsley-and-butter2 fillets of mackerel la matre d'htel4 ,entres4--,lobster cutlets2 beef palates1 la ,italienne4 ,second ,course4--,roast lamb2 boiled capon and white sauce2 boiled tongue1 garnished with small vegetable marrows2 bacon and beans4 ,third ,course4--,goslings2 whipped strawberry cream2 raspberry-and-currant tart2 meringues2 cherry tartlets2 iced pudding4 ,dessert and ices4 99 99 99 99 99 ,first ,course4--,julienne soup2 crimped salmon and caper sauce2 whitebait4 ,entres4--,croquettes la ,reine2 curried lobster4 ,second ,course4--,roast lamb2 rump of beef la ,jardinire4 ,third ,course4--,larded turkey poult2 raspberry cream2 cherry tart2 custards1 in glasses2 ,gteaux la ,genvse2 ,nesselrode pudding4 ,dessert4 ,,july1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,salmon trout and parsley-and-butter4 #b4 ,roast fillet of veal1 boiled bacon-cheek1 peas1 potatoes4 #c4 ,raspberry-and-currant tart1 baked custard pudding4 ,monday4--#a4 ,green-pea soup4 #b4 ,roast fowls garnished with water-cresses2 gravy1 bread sauce2 cold veal and salad4 #c4 ,cherry tart4 ,tuesday4--#a4 ,john dory and lobster sauce4 #b4 ,curried fowl with remains of cold fowls1 dish of rice1 veal rolls with remains of cold fillet4 #c4 ,strawberry cream4 ,wednesday4--#a4 ,roast leg of mutton1 vegetable marrow and potatoes1 melted butter4 #b4 ,black-currant pudding4 ,thursday4--#a4 ,fried soles1 anchovy sauce4 #b4 ,mutton cutlets and tomato sauce1 hashed mutton1 peas1 potatoes1 #c4 ,lemon dumplings4 ,friday4--#a4 ,boiled brisket of beef1 carrots1 turnips1 suet dumplings1 peas1 potatoes4 #b4 ,baked semolina pudding4 ,saturday4--#a4 ,cold beef and salad1 lamb cutlets and peas4 #b4 ,rolled jam pudding4 ,sunday4--#a4 ,julienne soup4 #b4 ,roast lamb1 half calf's head1 tongue and brains1 boiled ham1 peas and potatoes4 #c4 ,cherry tart1 custards4 ,monday4--#a4 ,hashed calf's head1 cold lamb and salad4 #b4 ,vegetable marrow and white sauce1 instead of pudding4 ,tuesday4--#a4 ,stewed veal1 with peas1 young carrots1 and potatoes4 ,small meat pie4 #b4 ,raspberry-and-currant pudding4 ,wednesday4--#a4 ,roast ducks stuffed1 gravy1 peas1 and potatoes2 the remains of stewed veal rechauff4 #b4 ,macaroni served as a sweet pudding4 ,thursday4--#a4 ,slices of salmon and caper sauce4 #b4 ,boiled knuckle of veal1 parsley-and-butter1 vegetable marrow and potatoes4 #c4 ,black-currant pudding4 ,friday4--#a4 ,roast shoulder of mutton1 onion sauce1 peas and potatoes4 #b4 ,cherry tart1 baked custard pudding4 ,saturday4--#a4 ,minced mutton1 rump-steak-and-kidney pudding4 #b4 ,baked lemon pudding4 ,,july1 ,things in ,season4 ,fish4--,carp1 crayfish1 dory1 flounders1 haddocks1 herrings1 lobsters1 mackerel1 mullet1 pike1 plaice1 prawns1 salmon1 shrimps1 soles1 sturgeon1 tench1 thornback4 ,meat4--,beef1 lamb1 mutton1 veal1 buck venison4 ,poultry4--,chickens1 ducklings1 fowls1 green geese1 leverets1 plovers1 pullets1 rabbits1 turkey poults1 wheatears1 wild ducks 7called flappers74 ,vegetables4--,artichokes1 asparagus1 beans1 cabbages1 carrots1 cauliflowers1 celery1 cresses1 endive1 lettuces1 mushrooms1 onions1 peas1 radishes1 small salading1 sea-kale1 sprouts1 turnips1 vegetable marrow1--various herbs4 ,fruit4--,apricots1 cherries1 currants1 figs1 gooseberries1 melons1 nectarines1 pears1 pineapples1 plums1 raspberries1 strawberries1 walnuts in high season1 for pickling4 ,,julienne1 ,soup la4 ,ingredients4-- pint of carrots1 pint of turnips1 pint of onions1 #b or #c leeks1 head of celery1 #a lettuce1 a little sorrel and chervil1 if liked1 #b oz4 of butter1 #b quarts of stock4 ,mode4--,cut the vegetables into strips of about #a inch long1 and be particular they are all the same size1 or some will be hard whilst the others will be done to a pulp4 ,cut the lettuce1 sorrel1 and chervil into larger pieces2 fry the carrots in the butter1 and pour the stock boiling to them4 ,when this is done1 add all the other vegetables and herbs1 and stew gently for at least an hour4 ,skim off all the fat1 pour the soup over thin slices of bread1 cut round about the size of a shilling1 and serve4 ,time4--#a hour4 ,average cost4--#as4 #c;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,illustration3 ,,strips ,,of ,,vegetable4 ,note4--,in summer1 green peas1 asparagus-tops1 ,french beans1 c41 can be added4 ,when the vegetables are very strong1 instead of frying them in butter at first1 they should be blanched1 and afterwards simmered in the stock4 ,,kale ,,brose 7a ,scotch ,recipe74 ,ingredients4--,half an ox-head or cow-heel1 a teacupful of toasted oatmeal1 salt to taste1 #b handfuls of greens1 #c quarts of water4 ,mode4--,make a broth of the ox-head or cow-heel1 and boil it till oil floats on the top of the liquor1 then boil the greens1 shred1 in it4 ,put the oatmeal1 with a little salt1 into a basin1 and mix with it quickly a teacupful of the fat broth3 it should not run into one doughy mass1 but form knots4 ,stir it into the whole1 give one boil1 and serve very hot4 ,time4--#d hours4 ,average cost1 #h;d4 per quart4 ,seasonable all the year1 but more suitable in winter4 ,sufficient for #aj persons4 ,,kegeree4 ,ingredients4--,any cold fish1 #a teacupful of boiled rice1 #a oz4 of butter1 #a teaspoonful of mustard1 #b soft-boiled eggs1 salt and cayenne to taste4 ,mode4--,pick the fish carefully from the bones1 mix with the other ingredients1 and serve very hot4 ,the quantities may be varied according to the amount of fish used4 ,time4-- hour after the rice is boiled4 ,average cost1 #e;d4 exclusive of the fish4 ,,kidneys1 ,broiled 7a ,breakfast or ,supper ,dish74 ,ingredients4--,sheep kidneys1 pepper and salt to taste4 ,mode4--,ascertain that the kidneys are fresh1 and cut them open1 very evenly1 lengthwise1 down to the root1 for should one half be thicker than the other1 one would be underdone whilst the other would be dried1 but do not separate them2 skin them1 and pass a skewer under the white part of each half to keep them flat1 and broil over a nice clear fire1 placing the inside downwards2 turn them when done enough on one side1 and cook them on the other4 ,remove the skewers1 place the kidneys on a very hot dish1 season with pepper and salt1 and put a tiny piece of butter in the middle of each2 serve very hot and quickly1 and send very hot plates to table4 ,time4--#f to #h minutes4 ,average cost1 #a;d4 each4 ,sufficient4--,allow #a for each person4 ,seasonable at any time4 ,illustration3 ,,kidneys4 ,note4--,a prettier dish than the above may be made by serving the kidneys each on a piece of buttered toast cut in any fanciful shape4 ,in this case a little lemon-juice will be found an improvement4 ,,kidneys1 ,fried4 ,ingredients4--,kidneys1 butter1 pepper1 and salt to taste4 ,mode4--,cut the kidneys open without quite dividing them1 remove the skin1 and put a small piece of butter in the frying-pan4 ,when the butter is melted1 lay in the kidneys the flat side downwards1 and fry them for #g or #h minutes1 turning them when they are half done4 ,serve on a piece of dry toast1 season with pepper and salt1 and put a small piece of butter in each kidney2 pour the gravy from the pan over them1 and serve very hot4 ,time4--#g or #h minutes4 ,average cost1 #a;d4 each4 ,sufficient4--,allow #a kidney to each person4 ,seasonable at any time4 ,,kidney ,,omelet 7a favourite ,french ,dish74 ,ingredients4--#f eggs1 #a saltspoonful of salt1 saltspoonful of pepper1 #b sheep's kidneys1 or #b tablespoonfuls of minced veal kidney1 #e oz4 of butter4 ,mode4--,skin the kidneys1 cut them into small dice1 and toss them in a frying-pan1 in #a oz4 of butter1 over the fire for #b or #c minutes4 ,mix the ingredients for the omelet1 and when the eggs are well whisked1 stir in the pieces of kidney4 ,make the butter hot in the frying-pan1 and when it bubbles1 pour in the omelet1 and fry it over a gentle fire from #d to #f minutes4 ,when the eggs are set1 fold the edges over1 so that the omelet assumes an oval form1 and be careful that it is not too much done3 to brown the top1 hold the pan before the fire for a minute or two1 or use a salamander until the desired colour is obtained1 but never turn an omelet in the pan4 ,slip it carefully on to a very hot dish1 or1 what is a much safer method1 put a dish on the omelet1 and turn the pan quickly over4 ,it should be served the instant it comes from the fire4 ,time4--#d to #f minutes4 ,average cost1 #as4 ,sufficient for #d persons4 ,seasonable at any time4 ,illustration3 ,,omelet ,,pan4 ,,kidneys1 ,stewed4 ,ingredients4--,about #h kidneys1 a large dessertspoonful of chopped herbs1 #b oz4 butter1 #a dessertspoonful of flour1 a little gravy1 juice of half a lemon1 a teaspoonful of ,harvey sauce and mushroom ketchup1 cayenne1 and salt to taste4 ,mode4--,strew the herbs1 with cayenne and salt1 over the kidneys1 melt the butter in the frying-pan1 put in the kidneys1 and brown them nicely all round2 when nearly done1 stir in the flour1 and shake them well2 now add the gravy and sauce1 and stew them for a few minutes1 then turn them out into a dish garnished with fried sippets4 ,time4--#aj or #ab minutes4 ,seasonable at any time4 ,,lamb4 ,the most delicious sorts of lamb are those of the ,south-,down breed1 known by their black feet2 and of these1 those which have been exclusively suckled on the milk of the parent ewe1 are considered the finest4 ,next to these in estimation are those fed on the milk of several dams2 and last of all1 though the fattest1 the grass-fed lamb3 this1 however1 implies an age much greater than either of the others4 ,,lamb1 in the early part of the season1 however reared1 is in ,london1 and indeed generally1 sold in quarters1 divided with eleven ribs to the fore-quarter2 but1 as the season advances1 these are subdivided into two1 and the hind-quarter in the same manner2 the first consisting of the shoulder1 and the neck and breast2 the latter1 of the leg and the loin4--,as lamb1 from the juicy nature of its flesh1 is especially liable to spoil in unfavourable weather1 it should be frequently wiped1 so as to remove any moisture that may form on it4 ,illustration3 ,,side ,,of ,,lamb4 ,,in ,,the ,,purchasing ,,of ,,lamb ,,for ,,the ,,table1 there are certain signs by which the experienced judgment is able to form an accurate opinion whether the animal has been lately slaughtered1 and whether the joints possess that condition of fibre indicative of good and wholesome meat4 ,the first of these doubts may be solved satisfactorily by the bright and dilated appearance of the eye2 the quality of the fore-quarter can always be guaranteed by the blue or healthy ruddiness of the jugular1 or vein of the neck2 while the rigidity of the knuckle1 and the firm1 compact feel of the kidney1 will answer in an equally positive manner for the integrity of the hind-quarter4 ,,mode ,,of ,,cutting ,,up ,a ,,side ,,of ,,lamb ,,in ,,london4--#a4 ,ribs2 #b4 ,breast2 #c4 ,shoulder2 #d4 ,loin2 #e4 ,leg2 #a1 #b1 #c4 ,fore ,quarter4 ,,lamb1 ,breast of1 and ,green ,peas4 ,ingredients4--#a breast of lamb1 a few slices of bacon1 pint of stock1 #a lemon1 #a onion1 #a bunch of savoury herbs1 green-peas4 ,mode4--,remove the skin from a breast of lamb1 put it into a saucepan of boiling water1 and let it simmer for #e minutes4 ,take it out and lay it in cold water4 ,line the bottom of a stewpan with a few thin slices of bacon2 lay the lamb on these2 peel the lemon1 cut it into slices1 and put these on the meat1 to keep it white and make it tender2 cover with #a or #b more slices of bacon2 add the stock1 onion1 and herbs1 and set it on a slow fire to simmer very gently until tender4 ,have ready some green peas1 put these on a dish1 and place the lamb on the top of them4 ,the appearance of this dish may be much improved by glazing the lamb1 and spinach may be substituted for the peas when variety is desired4 ,time4--#a hour4 ,average cost1 #aj;d4 per lb4 ,sufficient for #c persons4 ,seasonable4--,grass lamb1 from ,easter to ,michaelmas4 ,,lamb1 ,stewed ,breast of4 ,ingredients4--#a breast of lamb1 pepper and salt to taste1 sufficient stock to cover it1 #a glass of sherry1 thickening of butter and flour4 ,mode4--,skin the lamb1 cut it into pieces1 and season them with pepper and salt2 lay these in a stewpan1 pour in sufficient stock or gravy to cover them1 and stew very gently until tender1 which will be in about #a hour4 ,just before serving1 thicken the sauce with a little butter and flour2 add the sherry1 give one boil1 and pour it over the meat4 ,green peas1 or stewed mushrooms1 may be strewed over the meat1 and will be found a very great improvement4 ,time4--#a hour4 ,average cost1 #aj;d4 per lb4 ,sufficient for #c persons4 ,seasonable4--,grass lamb1 from ,easter to ,michaelmas4 ,,lamb1 ,,to ,,carve4--,leg1 loin1 saddle1 shoulder1 are carved as mutton4 ,,lamb1 ,fore-quarter of1 to ,carve4 ,we always think that a good and practised carver delights in the manipulation of this joint1 for there is a little field for his judgment and dexterity which does not always occur4 ,the separation of the shoulder from the breast is the first point to be attended to2 this is done by passing the knife round the dotted line1 as shown by the figures #a1 #b1 #c1 #d1 and #e1 so as to cut through the skin1 and then1 by raising with a little force the shoulder1 into which the fork should be firmly fixed1 it will come away with just a little more exercise of the knife4 ,in dividing the shoulder and breast1 the carver should take care not to cut away too much of the meat from the latter1 as that would rather spoil its appearance when the shoulder is removed4 ,the breast and shoulder being separated1 it is usual to lay a small piece of butter1 and sprinkle a little cayenne1 lemon-juice1 and salt between them2 and when this is melted and incorporated with the meat and gravy1 the shoulder may1 as more convenient1 be removed into another dish4 ,the next operation is to separate the ribs from the brisket1 by cutting through the meat on the line #e to #f4 ,the joint is then ready to be served to the guests2 the ribs being carved in the direction of the lines from #i to #aj1 and the brisket from #g to #h4 ,the carver should ask those at the table what parts they prefer--ribs1 brisket1 or a piece of the shoulder4 ,illustration3 ,,fore-,,quarter ,,of ,,lamb4 ,,lamb ,,cutlets4 ,ingredients4--,loin of lamb1 pepper and salt to taste4 ,mode4--,trim off the flap from a fine loin of lamb1 and cut it into cutlets about inch in thickness4 ,have ready a bright clear fire2 lay the cutlets on a gridiron1 and broil them of a nice pale brown1 turning them when required4 ,season them with pepper and salt2 serve very hot and quickly1 and garnish with crisped parsley1 or place them on mashed potatoes4 ,asparagus1 spinach1 or peas are the favourite accompaniments to lamb chops4 ,time4--,about #h or #aj minutes4 ,average cost1 #as4 per lb4 ,sufficient4--,allow #b cutlets to each person4 ,seasonable from ,easter to ,michaelmas4 ,,lamb1 ,cutlets and ,spinach 7an ,entre74 ,ingredients4--#h cutlets1 egg and bread-crumbs1 salt and pepper to taste1 a little clarified butter4 ,mode4--,cut the cutlets from a neck of lamb1 and shape them by cutting off the thick part of the chine-bone4 ,trim off most of the fat and all the skin1 and scrape the top part of the bones quite clean4 ,brush the cutlets over with egg1 sprinkle them with bread-crumbs1 and season with pepper and salt4 ,now dip them into clarified butter1 sprinkle over a few more bread-crumbs1 and fry them over a sharp fire1 turning them when required4 ,lay them before the fire to drain1 and arrange them on a dish with spinach in the centre1 which should be previously well boiled1 drained1 chopped1 and seasoned4 ,time4--,about #g or #h minutes4 ,average cost1 #aj;d4 per lb4 ,sufficient for #d persons4 ,seasonable from ,easter to ,michaelmas4 ,note4--,peas1 asparagus1 or ,french beans1 may be substituted for the spinach2 or lamb cutlets may be served with stewed cucumbers1 ,soubise sauce1 c41 c4 ,,lamb1 ,roast ,fore-quarter of4 ,illustration3 ,,fore-,,quarter ,,of ,,lamb4 ,ingredients4--,lamb1 a little salt4 ,mode4--,to obtain the flavour of lamb in perfection1 it should not be long kept2 time to cool is all that it requires2 and though the meat may be somewhat thready1 the juices and flavour will be infinitely superior to that of lamb that has been killed #b or #c days4 ,make up the fire in good time1 that it may be clear and brisk when the joint is put down4 ,place it at a sufficient distance to prevent the fat from burning1 and baste it constantly till the moment of serving4 ,lamb should be very thoroughly done without being dried up1 and not the slightest appearance of red gravy should be visible1 as in roast mutton3 this rule is applicable to all young white meats4 ,serve with a little gravy made in the dripping-pan1 the same as for other roasts1 and send to table with it a tureen of mint sauce1 and a fresh salad4 ,a cut lemon1 a small piece of fresh butter1 and a little cayenne1 should also be placed on the table1 so that when the carver separates the shoulder from the ribs1 they may be ready for his use2 if1 however1 he should not be very expert1 we would recommend that the cook should divide these joints nicely before coming to table4 ,time4--,fore-quarter of lamb weighing #aj lbs41 #a to #b hours4 ,average cost1 #aj;d4 to #as4 per lb4 ,sufficient for #g or #h persons4 ,seasonable4--,grass lamb1 from ,easter to ,michaelmas4 ,,lamb',s ,,fry4 ,ingredients4--#a lb4 of lamb's fry1 #c pints of water1 egg and bread-crumbs1 #a teaspoonful of chopped parsley1 salt and pepper to taste4 ,mode4--,boil the fry for hour in the above proportion of water1 take it out and dry it in a cloth2 grate some bread down finely1 mix with it a teaspoonful of chopped parsley and a high seasoning of pepper and salt4 ,brush the fry lightly over with the yolk of an egg1 sprinkle over the bread-crumbs1 and fry for #e minutes4 ,serve very hot on a napkin in a dish1 and garnish with plenty of crisped parsley4 ,time4-- hour to simmer the fry1 #e minutes to fry it4 ,average cost1 #aj;d4 per lb4 ,sufficient for #b or #c persons4 ,seasonable from ,easter to ,michaelmas4 ,,lamb1 ,hashed1 and ,broiled ,blade-,bone4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a cold shoulder of lamb1 pepper and salt to taste1 #b oz4 of butter1 about pint of stock or gravy1 #a tablespoonful of shalot vinegar1 #c or #d pickled gherkins4 ,mode4--,take the blade-bone from the shoulder1 and cut the meat into collops as neatly as possible4 ,season the bone with pepper and salt1 pour a little oiled butter over it1 and place it in the oven to warm through4 ,put the stock into a stewpan1 add the ketchup and shalot vinegar1 and lay in the pieces of lamb4 ,let these heat gradually through1 but do not allow them to boil4 ,take the blade-bone out of the oven1 and place it on a gridiron over a sharp fire to brown4 ,slice the gherkins1 put them into the hash1 and dish it with the blade-bone in the centre4 ,it may be garnished with crotons or sippets of toasted bread4 ,time4--,altogether hour4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable4--,houselamb1 from ,christmas to ,march2 grass lamb1 from ,easter to ,michaelmas4 ,,lamb1 ,boiled ,leg of1 la ,bchamel4 ,ingredients4--,leg of lamb1 ,bchamel sauce4 ,mode4--,do not choose a very large joint1 but one weighing about #e lbs4 ,have ready a saucepan of boiling water1 into which plunge the lamb1 and when it boils up again1 draw it to the side of the fire1 and let the water cool a little4 ,then stew very gently for about #a hour1 reckoning from the time that the water begins to simmer4 ,make some ,bchamel1 dish the lamb1 pour the sauce over it1 and garnish with tufts of boiled cauliflower or carrots4 ,when liked1 melted butter may be substituted for the ,bchamel3 this is a more simple method1 but not nearly so nice4 ,send to table with it some of the sauce in a tureen1 and boiled cauliflowers or spinach1 with whichever vegetable the dish is garnished4 ,time4--#a hour after the water simmers4 ,average cost1 #aj;d4 to #as4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,easter to ,michaelmas4 ,,lamb1 ,roast ,leg of4 ,ingredients4--,lamb1 a little salt4 ,mode4--,place the joint at a good distance from the fire at first1 and baste well the whole time it is cooking4 ,when nearly done1 draw it nearer the fire to acquire a nice brown colour4 ,sprinkle a little fine salt over the meat1 empty the dripping-pan of its contents2 pour in a little boiling water1 and strain this over the meat4 ,serve with mint sauce and a fresh salad1 and for vegetables send peas1 spinach1 or cauliflowers to table with it4 ,time4--,a leg of lamb weighing #e lbs41 #a hour4 ,average cost1 #aj;d4 to #as4 a pound4 ,sufficient for #d or #e persons4 ,seasonable from ,easter to ,michaelmas4 ,illustration3 ,,leg ,,of ,,lamb4 ,,lamb1 ,braised ,loin of4 ,ingredients4--#a loin of lamb1 a few slices of bacon1 #a bunch of green onions1 #e or #f young carrots1 a bunch of savoury herbs1 #b blades of pounded mace1 #a pint of stock1 salt to taste4 ,mode4--,bone a loin of lamb1 and line the bottom of a stewpan just capable of holding it1 with a few thin slices of fat bacon2 add the remaining ingredients1 cover the meat with a few more slices of bacon1 pour in the stock1 and simmer very gently for #b hours2 take it up1 dry it1 strain and reduce the gravy to a glaze1 with which glaze the meat1 and serve it either on stewed peas1 spinach1 or stewed cucumbers4 ,time4--#b hours4 ,average cost1 #aa;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,easter to ,michaelmas4 ,illustration3 ,,loin ,,of ,,lamb4 ,,lamb1 ,roast ,saddle of4 ,ingredients4--,lamb2 a little salt4 ,mode4--,this joint is now very much in vogue1 and is generally considered a nice one for a small party4 ,have ready a clear brisk fire2 put down the joint at a little distance1 to prevent the fat from scorching1 and keep it well basted all the time it is cooking4 ,serve with mint sauce and a fresh salad1 and send to table with it either peas1 cauliflowers1 or spinach4 ,time4--,a small saddle1 #a hour2 a large one1 #b hours4 ,average cost1 #aj;d4 to #as4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,easter to ,michaelmas4 ,illustration3 ,,saddle ,,of ,,lamb4 ,illustration3 ,,ribs ,,of ,,lamb4 ,note4--,loin and ribs of lamb are roasted in the same manner1 and served with the same sauces as the above4 ,a loin will take about #a hour2 ribs1 from #a to #a hour4 ,,lamb1 ,roast ,shoulder of4 ,ingredients4--,lamb2 a little salt4 ,mode4--,have ready a clear brisk fire1 and put down the joint at a sufficient distance from it1 that the fat may not burn4 ,keep constantly basting until done1 and serve with a little gravy made in the dripping-pan1 and send mint sauce to table with it4 ,peas1 spinach1 or cauliflowers are the usual vegetables served with lamb1 and also a fresh salad4 ,time4--,a shoulder of lamb rather more than #a hour4 ,average cost1 #aj;d4 to #as4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,easter to ,michaelmas4 ,,lamb1 ,shoulder of1 ,stuffed4 ,ingredients4--,shoulder of lamb1 forcemeat1 trimmings of veal or beef1 #b onions1 head of celery1 #a faggot of savoury herbs1 a few slices of fat bacon1 #a quart of stock4 ,mode4--,take the blade-bone out of a shoulder of lamb1 fill up its place with forcemeat1 and sew it up with coarse thread4 ,put it into a stewpan with a few slices of bacon under and over the lamb1 and add the remaining ingredients4 ,stew very gently for rather more than #b hours4 ,reduce the gravy1 with which glaze the meat1 and serve with peas1 stewed cucumbers1 or sorrel sauce4 ,time4--,rather more than #b hours4 ,average cost1 #aj;d4 to #as4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,easter to ,michaelmas4 ,,landrail1 ,roast1 or ,corn-,crake4 ,illustration3 ,,landrails4 ,ingredients4--#c or #d birds1 butter1 fried bread-crumbs4 ,mode4--,pluck and draw the birds1 wipe them inside and out with damp cloths1 and truss them in the following manner3 ,bring the head round under the wing1 and the thighs close to the sides2 pass a skewer through them and the body1 and keep the legs straight4 ,roast them before a clear fire1 keep them well basted1 and serve on fried bread-crumbs1 with a tureen of brown gravy4 ,when liked1 bread-sauce may also be sent to table with them4 ,time4--#ab to #bj minutes4 ,average cost4--,seldom bought4 ,sufficient4--,allow #d for a dish4 ,seasonable from ,august #abth to the middle of ,september4 ,,landrail1 to ,carve4 ,landrail1 being trussed like ,snipe1 with the exception of its being drawn1 may be carved in the same manner4 ,,lard1 to ,melt4 ,melt the inner fat of the pig1 by putting it in a stone jar1 and placing this in a saucepan of boiling water1 previously stripping off the skin4 ,let it simmer gently over a bright fire1 and1 as it melts1 pour it carefully from the sediment4 ,put it into small jars or bladders for use1 and keep it in a cool place4 ,the flead or inside fat of the pig1 before it is melted1 makes exceedingly light crust1 and is particularly wholesome4 ,it may be preserved a length of time by salting it well1 and occasionally changing the brine4 ,when wanted for use1 wash and wipe it1 and it will answer for making into paste as well as fresh lard4 ,average cost1 #aj;d4 per lb4 ,,larding4 ,ingredients4--,bacon and larding-needle4 ,mode4--,bacon for larding should be firm and fat1 and ought to be cured without any saltpetre1 as this reddens white meats4 ,lay it on a table1 the rinds downwards2 trim off any rusty part1 and cut it into slices of an equal thickness4 ,place the slices one on the top of another1 and cut them evenly into narrow strips1 so arranging it that every piece of bacon is of the same size4 ,bacon for fricandeaux1 poultry1 and game1 should be about #b inches in length1 and rather more than one-eighth of an inch in width4 ,if for larding fillets of beef or loin of veal1 the pieces of bacon must be thicker4 ,the following recipe of ,soyer is1 we think1 very explicit2 and any cook1 by following the directions here given1 may be able to lard1 if not well1 sufficiently for general use3-- ,illustration3 ,,bacon ,,for ,,larding1 ,,and ,,larding-,,needle4 8,have the fricandeau trimmed2 lay it1 lengthwise1 upon a clean napkin across your hand1 forming a kind of bridge with your thumb at the part where you are about to commence2 then with the point of the larding-needle make three distinct lines across1 inch apart2 run the needle into the third line1 at the farther side of the fricandeau1 and bring it out at the first1 placing one of the lardoons in it2 draw the needle through1 leaving out inch of the bacon at each line2 proceed thus to the end of the row2 then make another line1 inch distant1 stick in another row of lardoons1 bringing them out at the second line1 leaving the ends of the bacon out all the same length2 make the next row again at the same distance1 bringing the ends out between the lardoons of the first row1 proceeding in this manner until the whole surface is larded in chequered rows4 ,everything else is larded in a similar way2 and1 in the case of poultry1 hold the breast over a charcoal fire for one minute1 or dip it into boiling water1 in order to make the flesh firm40 ,,lark ,,pie 7an ,entre74 ,ingredients4--,a few thin slices of beef1 the same of bacon1 #i larks1 flour2 for stuffing1 #a teacupful of bread-crumbs1 teaspoonful of minced lemon-peel1 #a teaspoonful of minced parsley1 #a egg1 salt and pepper to taste1 #a teaspoonful of chopped shalot1 pint of weak stock or water1 puff-paste4 ,mode4--,make a stuffing of bread-crumbs1 minced lemon-peel1 parsley1 and the yolk of an egg1 all of which should be well mixed together2 roll the larks in flour1 and stuff them4 ,line the bottom of a pie-dish with a few slices of beef and bacon2 over these place the larks1 and season with salt1 pepper1 minced parsley1 and chopped shalot1 in the above proportion4 ,pour in the stock or water1 cover with crust1 and bake for an hour in a moderate oven4 ,during the time the pie is baking1 shake it #b or #c times1 to assist in thickening the gravy1 and serve very hot4 ,time4--#a hour4 ,average cost1 #as4 #f;d4 per dozen4 ,sufficient for #e or #f persons4 ,seasonable4--,in full season in ,november4 ,,larks1 ,roast4 ,ingredients4--,larks1 egg and bread-crumbs1 fresh butter4 ,mode4--,these birds are by many persons esteemed a great delicacy1 and may be either roasted or broiled4 ,pick1 gut1 and clean them2 when they are trussed1 brush them over with the yolk of an egg2 sprinkle with bread-crumbs1 and roast them before a quick fire2 baste them continually with fresh butter1 and keep sprinkling with the bread-crumbs until the birds are well covered4 ,dish them on bread-crumbs fried in clarified butter1 and garnish the dish with slices of lemon4 ,broiled larks are also very excellent3 they should be cooked over a clear fire1 and would take about #aj minutes or hour4 ,time4-- hour to roast2 #aj minutes to broil4 ,seasonable4--,in full season in ,november4 ,note4--,larks may also be plainly roasted1 without covering them with egg and bread-crumbs2 they should be dished on fried crumbs4 ,,leek ,,soup4 ,ingredients4--,a sheep's head1 #c quarts of water1 #ab leeks cut small1 pepper and salt to taste1 oatmeal to thicken4 ,mode4--,prepare the head1 either by skinning or cleaning the skin very nicely2 split it in two2 take out the brains1 and put it into boiling water2 add the leeks and seasoning1 and simmer very gently for #d hours4 ,mix smoothly1 with cold water1 as much oatmeal as will make the soup tolerably thick2 pour it into the soup2 continue stirring till the whole is blended and well done1 and serve4 ,time4--#d hours4 ,average cost1 #d;d4 per quart4 ,seasonable in winter4 ,sufficient for #aj persons4 ,,lemon ,,biscuits4 ,ingredients4--#a lb4 of flour1 lb4 of loaf sugar1 #f oz4 of fresh butter1 #d eggs1 #a oz4 of lemon-peel1 #b dessertspoonfuls of lemon-juice4 ,mode4--,rub the flour into the butter2 stir in the pounded sugar and very finely-minced lemon-peel1 and when these ingredients are thoroughly mixed1 add the eggs1 which should be previously well whisked1 and the lemon-juice4 ,beat the mixture well for a minute or two1 then drop it from a spoon on to a buttered tin1 about #b inches apart1 as the cakes will spread when they get warm2 place the tin in the oven1 and bake the cakes of a pale brown from #ae to #bj minutes4 ,time4--#ae to #bj minutes4 ,average cost1 #as4 #f;d4 ,seasonable at any time4 ,,lemon ,,blancmange4 ,ingredients4--#a quart of milk1 the yolks of #d eggs1 #c oz4 of ground rice1 #f oz4 of pounded sugar1 #a oz4 of fresh butter1 the rind of #a lemon1 the juice of #b1 oz4 of gelatine4 ,mode4--,make a custard with the yolks of the eggs and pint of the milk1 and when done1 put it into a basin2 put half the remainder of the milk into a saucepan with the ground rice1 fresh butter1 lemon-rind1 and #c oz4 of the sugar1 and let these ingredients boil until the mixture is stiff1 stirring them continually2 when done1 pour it into the bowl where the custard is1 mixing both well together4 ,put the gelatine with the rest of the milk into a saucepan1 and let it stand by the side of the fire to dissolve2 boil for a minute or two1 stir carefully into the basin1 adding #c oz4 more of pounded sugar4 ,when cold1 stir in the lemon-juice1 which should be carefully strained1 and pour the mixture into a well-oiled mould1 leaving out the lemon-peel1 and set the mould in a pan of cold water until wanted for table4 ,use eggs that have rich-looking yolks2 and1 should the weather be very warm1 rather a larger proportion of gelatine must be allowed4 ,time4--,altogether1 hour4 ,average cost1 #as4 #f;d4 ,sufficient to fill #b small moulds4 ,seasonable at any time4 ,illustration3 ,,blancmange ,,mould4 ,,lemon ,,cake4 ,illustration3 ,,cake-,,mould4 ,ingredients4--#aj eggs1 #c tablespoonfuls of orange-flower water1 lb4 of pounded loaf sugar1 #a lemon1 lb4 of flour4 ,mode4--,separate the whites from the yolks of the eggs2 whisk the former to a stiff froth2 add the orange-flower water1 the sugar1 grated lemon-rind1 and mix these ingredients well together4 ,then beat the yolks of the eggs1 and add them1 with the lemon-juice1 to the whites1 c42 dredge in the flour gradually2 keep beating the mixture well2 put it into a buttered mould1 and bake the cake about an hour1 or rather longer4 ,the addition of a little butter1 beaten to a cream1 we think1 would improve this cake4 ,time4--,about #a hour4 ,average cost1 #as4 #d;d4 ,seasonable at any time4 ,,lemon ,,cheesecakes4 ,ingredients4-- lb4 of butter1 #a lb4 of loaf sugar1 #f eggs1 the rind of #b lemons and the juice of #c4 ,mode4--,put all the ingredients into a stewpan1 carefully grating the lemon-rind and straining the juice4 ,keep stirring the mixture over the fire until the sugar is dissolved1 and it begins to thicken3 when of the consistency of honey1 it is done2 then put it into small jars1 and keep in a dry place4 ,this mixture will remain good #c or #d months4 ,when made into cheesecakes1 add a few pounded almonds1 or candied peel1 or grated sweet biscuit2 line some patty-pans with good puff-paste1 rather more than half fill them with the mixture1 and bake for about hour in a good brisk oven4 ,time4-- hour4 ,average cost1 #as4 #d;d4 ,sufficient for #bd cheesecakes4 ,seasonable at any time4 ,,lemon ,,cream4 ,ingredients4--#a pint of cream1 the yolks of two eggs1 lb4 of white sugar1 #a large lemon1 #a oz4 of isinglass4 ,mode4--,put the cream into a lined saucepan with the sugar1 lemon-peel1 and isinglass1 and simmer these over a gentle fire for about #aj minutes1 stirring them all the time4 ,strain the cream into a jug1 add the yolks of eggs1 which should be well beaten1 and put the jug into a saucepan of boiling water2 stir the mixture one way until it thickens1 but do not allow it to boil2 take it off the fire1 and keep stirring it until nearly cold4 ,strain the lemon-juice into a basin1 gradually pour on it the cream1 and stir it well until the juice is well mixed with it4 ,have ready a well-oiled mould1 pour the cream into it1 and let it remain until perfectly set4 ,when required for table1 loosen the edges with a small blunt knife1 put a dish on the top of the mould1 turn it over quickly1 and the cream should easily slip away4 ,time4--#aj minutes to boil the cream2 about #aj minutes to stir it over the fire in the jug4 ,average cost1 with cream at #as4 per pint1 and the best isinglass1 #cs4 #f;d4 ,sufficient to fill #a pint mould4 ,seasonable at any time4 ,illustration3 ,,lemon-,,cream ,,mould4 ,,lemon ,,cream1 ,economical4 ,ingredients4--#a quart of milk1 #h bitter almonds1 #b oz4 of gelatine1 #b large lemons1 lb4 of lump sugar1 the yolks of #f eggs4 ,mode4--,put the milk into a lined saucepan with the almonds1 which should be well pounded in a mortar1 the gelatine1 lemon-rind1 and lump sugar1 and boil these ingredients for about #e minutes4 ,beat up the yolks of the eggs1 strain the milk into a jug1 add the eggs1 and pour the mixture backwards and forwards a few times1 until nearly cold2 then stir briskly to it the lemon-juice1 which should be strained1 and keep stirring until the cream is almost cold2 put it into an oiled mould1 and let it remain until perfectly set4 ,the lemon-juice must not be added to the cream when it is warm1 and should be well stirred after it is put in4 ,time4--#e minutes to boil the milk4 ,average cost1 #bs4 #e;d4 ,sufficient to fill two #a pint moulds4 ,seasonable at any time4 ,,lemon ,,creams1 ,very ,good4 ,ingredients4--#a pint of cream1 #b dozen sweet almonds1 #c glasses of sherry1 the rind and juice of #b lemons1 sugar to taste4 ,mode4--,blanch and chop the almonds1 and put them into a jug with the cream2 in another jug put the sherry1 lemon-rind1 strained juice1 and sufficient pounded sugar to sweeten the whole nicely4 ,pour rapidly from one jug to the other till the mixture is well frothed2 then pour it into jelly-glasses1 omitting the lemon-rind4 ,this is a very cool and delicious sweet for summer1 and may be made less rich by omitting the almonds and substituting orange or raisin wine for the sherry4 ,time4--,altogether1 hour4 ,average cost1 with cream at #as4 per pint1 #cs4 ,sufficient to fill #ab glasses4 ,seasonable at any time4 ,,lemon ,,creams1 or ,custards4 ,ingredients4--#e oz4 of loaf sugar1 #b pints of boiling water1 the rind of #a lemon and the juice of #c1 the yolks of #h eggs4 ,mode4--,make a quart of lemonade in the following manner3--,dissolve the sugar in the boiling water1 having previously1 with part of the sugar1 rubbed off the lemon-rind1 and add the strained juice4 ,strain the lemonade into a saucepan1 and add the yolks of the eggs1 which should be well beaten2 stir this one way over the fire until the mixture thickens1 but do not allow it to boil1 and serve in custard glasses1 or on a glass dish4 ,after the boiling water is poured on the sugar and lemon1 it should stand covered for about hour before the eggs are added to it1 that the flavour of the rind may be extracted4 ,time4-- hour to make the lemonade2 about #aj minutes to stir the custard over the fire4 ,average cost1 #as4 ,sufficient to fill #ab to #ad custard glasses4 ,seasonable at any time4 ,,lemon ,,dumplings4 ,ingredients4-- lb4 of grated bread1 lb4 of chopped suet1 lb4 of moist sugar1 #b eggs1 #a large lemon4 ,mode4--,mix the bread1 suet1 and moist sugar well together1 adding the lemon-peel1 which should be very finely minced4 ,moisten with the eggs and strained lemon-juice2 stir well1 and put the mixture into small buttered cups4 ,tie them down and boil for hour4 ,turn them out on a dish1 strew sifted sugar over them1 and serve with wine sauce4 ,time4-- hour4 ,average cost1 #g;d4 ,sufficient for #f dumplings4 ,seasonable at any time4 ,illustration3 ,,lemon ,,dumplings4 ,,lemon ,,jelly4 ,ingredients4--#f lemons1 lb4 of lump sugar1 #a pint of water1 #a oz4 of isinglass1 pint of sherry4 ,mode4--,peel #c of the lemons1 pour pint of boiling water on the rind1 and let it infuse for hour2 put the sugar1 isinglass1 and pint of water into a lined saucepan1 and boil these ingredients for #bj minutes2 then put in the strained lemon-juice1 the strained infusion of the rind1 and bring the whole to the point of boiling2 skim well1 add the wine1 and run the jelly through a bag2 pour it into a mould that has been wetted or soaked in water2 put it in ice1 if convenient1 where let it remain until required for table4 ,previously to adding the lemon-juice to the other ingredients1 ascertain that it is very nicely strained1 as1 if this is not properly attended to1 it is liable to make the jelly thick and muddy4 ,as this jelly is very pale1 and almost colourless1 it answers very well for moulding with a jelly of any bright hue2 for instance1 half a jelly bright red1 and the other half made of the above1 would have a very good effect4 ,lemon jelly may also be made with calf's-feet stock1 allowing the juice of #c lemons to every pint of stock4 ,time4--,altogether1 #a hour4 ,average cost1 with the best isinglass1 #cs4 #f;d4 ,sufficient to fill #a pint mould4 ,seasonable at any time4 ,,lemon ,,mincemeat4 ,ingredients4--#b large lemons1 #f large apples1 lb4 of suet1 #a lb4 of currants1 lb4 of sugar1 #b oz4 of candied lemon-peel1 #a oz4 of citron1 mixed spice to taste4 ,mode4--,pare the lemons1 squeeze them1 and boil the peel until tender enough to mash4 ,add to the mashed lemon-peel the apples1 which should be pared1 cored1 and minced2 the chopped suet1 currants1 sugar1 sliced peel1 and spice4 ,strain the lemon-juice to these ingredients1 stir the mixture well1 and put it in a jar with a closely-fitting lid4 ,stir occasionally1 and in a week or #aj days the mincemeat will be ready for use4 ,average cost1 #bs4 ,sufficient for #ah large or #bd small pies4 ,seasonable4--,make this about the beginning of ,december4 ,,lemon-,,peel4 ,this contains an essential oil of a very high flavour and fragrance1 and is consequently esteemed both a wholesome and agreeable stomachic4 ,it is used1 as will be seen by many recipes in this book1 as an ingredient for flavouring a number of various dishes4 ,under the name of candied lemon-peel1 it is cleared of the pulp and preserved in sugar1 when it becomes an excellent sweetmeat4 ,,lemon ,,pudding1 ,baked4 ,ingredients4--,the yolks of #d eggs1 #d oz4 of pounded sugar1 #a lemon1 lb4 of butter1 puff-crust4 ,mode4--,beat the eggs to a froth2 mix with them the sugar and warmed butter2 stir these ingredients well together1 putting in the grated rind and strained juice of the lemon-peel4 ,line a shallow dish with puff-paste2 put in the mixture1 and bake in a moderate oven for #dj minutes2 turn the pudding out of the dish1 strew over it sifted sugar1 and serve4 ,time4--#dj minutes4 ,average cost1 #aj;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,lemon ,,pudding1 ,baked4 ,ingredients4--#aj oz4 of bread-crumbs1 #b pints of milk1 #b oz4 of butter1 #a lemon1 lb4 of pounded sugar1 #d eggs1 #a tablespoonful of brandy4 ,mode4--,bring the milk to the boiling point1 stir in the butter1 and pour these hot over the bread-crumbs2 add the sugar and very finely-minced lemon-peel2 beat the eggs1 and stir these in with the brandy to the other ingredients2 put a paste round the dish1 and bake for hour4 ,time4-- hour4 ,average cost1 #as4 #b;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,lemon ,,pudding1 ,baked 7,very ,rich74 ,ingredients4--,the rind and juice of #b large lemons1 lb4 of loaf sugar1 pint of cream1 the yolks of #h eggs1 #b oz4 of almonds1 lb4 of butter1 melted4 ,mode4--,mix the pounded sugar with the cream and add the yolks of eggs and the butter1 which should be previously warmed4 ,blanch and pound the almonds1 and put these1 with the grated rind and strained juice of the lemons1 to the other ingredients4 ,stir all well together2 line a dish with puff-paste1 put in the mixture1 and bake for #a hour4 ,time4--#a hour4 ,average cost1 #bs4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,lemon ,,pudding1 ,boiled4 ,ingredients4-- lb4 of chopped suet1 lb4 of bread-crumbs1 #b small lemons1 #f oz4 of moist sugar1 lb4 of flour1 #b eggs1 milk4 ,mode4--,mix the suet1 bread-crumbs1 sugar1 and flour well together1 adding the lemon-peel1 which should be very finely minced1 and the juice1 which should be strained4 ,when these ingredients are well mixed1 moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter2 put it into a well-buttered mould1 and boil for #c hours2 turn it out1 strew sifted sugar over1 and serve with wine sauce1 or not1 at pleasure4 ,time4--#c hours4 ,average cost1 #as4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,note4--,this pudding may also be baked1 and will be found very good4 ,it will take about #b hours4 ,,lemon ,,pudding1 ,plain4 ,ingredients4-- lb4 of flour1 #f oz4 of lard or dripping1 the juice of #a large lemon1 #a teaspoonful of flour1 sugar4 ,mode4--,make the above proportions of flour and lard into a smooth paste1 and roll it out to the thickness of about an inch4 ,squeeze the lemon-juice1 strain it into a cup1 stir the flour into it1 and as much moist sugar as will make it into a stiff and thick paste2 spread this mixture over the paste1 roll it up1 secure the ends1 and tie the pudding in a floured cloth4 ,boil for #b hours4 ,time4--#b hours4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,lemon ,,sauce1 for ,boiled ,fowl4 ,ingredients4--#a small lemon1 pint of melted butter4 ,mode4--,cut the lemon into very thin slices1 and these again into very small dice4 ,have ready pint of melted butter1 put in the lemon2 let it just simmer1 but not boil1 and pour it over the fowls4 ,time4--#a minute to simmer4 ,average cost1 #f;d4 ,sufficient for a pair of large fowls4 ,,lemon ,,white ,,sauce1 for ,fowls1 ,fricassees1 c4 ,ingredients4-- pint of cream1 the rind and juice of #a lemon1 teaspoonful of whole white pepper1 #a sprig of lemon thyme1 #c oz4 of butter1 #a dessertspoonful of flour1 #a teacupful of white stock2 salt to taste4 ,mode4--,put the cream into a very clean saucepan 7a lined one is best71 with the lemon-peel1 pepper1 and thyme1 and let these infuse for hour1 when simmer gently for a few minutes1 or until there is a nice flavour of lemon4 ,strain it1 and add a thickening of butter and flour in the above proportions2 stir this well in1 and put in the lemon-juice at the moment of serving2 mix the stock with the cream1 and add a little salt4 ,this sauce should not boil after the cream and stock are mixed together4 ,time4--,altogether1 hour4 ,average cost1 #as4 #f;d4 ,sufficient1 this quantity1 for a pair of large boiled fowls4 ,note4--,where the expense of the cream is objected to1 milk may be substituted for it4 ,in this case1 an additional dessertspoonful1 or rather more1 of flour must be added4 ,,lemon ,,sauce1 for ,sweet ,puddings4 ,ingredients4--,the rind and juice of #a lemon1 #a tablespoonful of flour1 #a oz4 of butter1 #a large wineglassful of sherry1 #a wineglassful of water1 sugar to taste1 the yolks of #d eggs4 ,mode4--,rub the rind of the lemon on to some lumps of sugar2 squeeze out the juice1 and strain it2 put the butter and flour into a saucepan1 stir them over the fire1 and when of a pale brown1 add the wine1 water1 and strained lemon-juice4 ,crush the lumps of sugar that were rubbed on the lemon2 stir these into the sauce1 which should be very sweet4 ,when these ingredients are well mixed1 and the sugar is melted1 put in the beaten yolks of #d eggs2 keep stirring the sauce until it thickens1 when serve4 ,do not1 on any account1 allow it to boil1 or it will curdle1 and be entirely spoiled4 ,time4--,altogether1 #ae minutes4 ,average cost1 #as4 #b;d4 ,sufficient for #g or #h persons4 ,,lemon ,,sponge4 ,ingredients4--#b oz4 of isinglass1 #a pint of water1 lb4 of pounded sugar1 the juice of #e lemons1 the rind of #a1 the whites of #c eggs4 ,mode4--,dissolve the isinglass in the water1 strain it into a saucepan1 and add the sugar1 lemon-rind1 and juice4 ,boil the whole from #aj to #ae minutes2 strain it again1 and let it stand till it is cold and begins to stiffen4 ,beat the whites of the eggs1 put them to it1 and whisk the mixture till it is quite white2 put it into a mould which has been previously wetted1 and let it remain until perfectly set2 then turn it out1 and garnish it according to taste4 ,time4--#aj to #ae minutes4 ,average cost1 with the best isinglass1 #ds4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,lemon ,,syrup4 ,ingredients4--#b lbs4 of loaf sugar1 #b pints of water1 #a oz4 of citric acid1 drachm of essence of lemon4 ,mode4--,boil the sugar and water together for hour1 and put it into a basin1 where let it remain till cold4 ,beat the citric acid to a powder1 mix the essence of lemon with it1 then add these two ingredients to the syrup2 mix well1 and bottle for use4 ,two tablespoonfuls of the syrup are sufficient for a tumbler of cold water1 and will be found a very refreshing summer drink4 ,sufficient4--#b tablespoonfuls of syrup to a tumblerful of cold water4 ,,lemons1 to ,pickle1 with the ,peel on4 ,ingredients4--#f lemons1 #b quarts of boiling water2 to each quart of vinegar allow oz4 of cloves1 oz4 of white pepper1 #a oz4 of bruised ginger1 oz4 of mace and chilies1 #a oz4 of mustard-seed1 stick of sliced horseradish1 a few cloves of garlic4 ,mode4--,put the lemons into a brine that will bear an egg2 let them remain in it #f days1 stirring them every day2 have ready #b quarts of boiling water1 put in the lemons1 and allow them to boil for hour2 take them out1 and let them lie in a cloth until perfectly dry and cold4 ,boil up sufficient vinegar to cover the lemons1 with all the above ingredients1 allowing the same proportion as stated to each quart of vinegar4 ,pack the lemons in a jar1 pour over the vinegar1 c4 boiling hot1 and tie down with a bladder4 ,they will be fit for use in about #ab months1 or rather sooner4 ,seasonable4--,this should be made from ,november to ,april4 ,,lemons1 to ,pickle1 without the ,peel4 ,ingredients4--#f lemons1 #a lb4 of fine salt2 to each quart of vinegar1 the same ingredients as in the last recipe4 ,mode4--,peel the lemons1 slit each one down #c times1 so as not to divide them1 and rub the salt well into the divisions2 place them in a pan1 where they must remain for a week1 turning them every other day2 then put them in a ,dutch oven before a clear fire until the salt has become perfectly dry2 then arrange them in a jar4 ,pour over sufficient boiling vinegar to cover them1 to which have been added the ingredients mentioned in the foregoing recipe2 tie down closely1 and in about #i months they will be fit for use4 ,seasonable4--,the best time to make this is from ,november to ,april4 ,note4--,after this pickle has been made from #d to #e months1 the liquor may be strained and bottled1 and will be found an excellent lemon ketchup4 ,,lemon ,,wine4 ,ingredients4--,to #d gallons of water allow the pulp of #ej lemons1 the rind of #be1 #af lbs4 of loaf sugar1 oz4 of isinglass1 #a bottle of brandy4 ,mode4--,peel and slice the lemons1 but use only the rind of #be of them1 and put them into the cold water4 ,let it stand #h or #i days1 squeezing the lemons well every day2 then strain the water off and put it into a cask with the sugar4 ,let it work some time1 and when it has ceased working1 put in the isinglass4 ,stop the cask down2 in about six months put in the brandy and bottle the wine off4 ,seasonable4--,the best time to make this is in ,january or ,february1 when lemons are best and cheapest4 ,,lemonade4 ,ingredients4--,the rind of two lemons1 the juice of #c large or #d small ones1 lb4 of loaf sugar1 #a quart of boiling water4 ,mode4--,rub some of the sugar1 in lumps1 on #b of the lemons until they have imbibed all the oil from them1 and put it with the remainder of the sugar into a jug2 add the lemon-juice 7but no pips71 and pour over the whole a quart of boiling water4 ,when the sugar is dissolved1 strain the lemonade through a fine sieve or piece of muslin1 and1 when cool1 it will be ready for use4 ,the lemonade will be much improved by having the white of an egg beaten up in it2 a little sherry mixed with it1 also1 makes this beverage much nicer4 ,average cost1 #f;d4 per quart4 ,,lemonade1 ,nourishing4 ,ingredients4--#a pint of boiling water1 the juice of #d lemons1 the rinds of #b1 pint of sherry1 #d eggs1 #f oz4 of loaf sugar4 ,mode4--,pare off the lemon-rind thinly1 put it into a jug with the sugar1 and pour over the boiling water4 ,let it cool1 then strain it2 add the wine1 lemon-juice1 and eggs1 previously well beaten1 and also strained1 and the beverage will be ready for use4 ,if thought desirable1 the quantity of sherry and water could be lessened1 and milk substituted for them4 ,to obtain the flavour of the lemon-rind properly1 a few lumps of the sugar should be rubbed over it1 until some of the yellow is absorbed4 ,time4--,altogether #a hour to make it4 ,average cost1 #as4 #h;d4 ,sufficient to make #b pints of lemonade4 ,seasonable1 at any time4 ,,lettuces4 ,these form one of the principal ingredients to summer salads2 they should be blanched1 and be eaten young4 ,they are seldom served in any other way1 but may be stewed and sent to table in a good brown gravy flavoured with lemon-juice4 ,in preparing them for a salad1 carefully wash them free from dirt1 pick off all the decayed and outer leaves1 and dry them thoroughly by shaking them in a cloth4 ,cut off the stalks1 and either halve or cut the lettuces into small pieces4 ,the manner of cutting them up entirely depends on the salad for which they are intended4 ,in ,france1 the lettuces are sometimes merely wiped with a cloth and not washed1 the cooks there declaring that the act of washing them injuriously affects the pleasant crispness of the plant3 in this case scrupulous attention must be paid to each leaf1 and the grit thoroughly wiped away4 ,average cost1 when cheapest1 #a;d4 each4 ,sufficient4--,allow #b lettuces for #d or #e persons4 ,seasonable from ,march to the end of ,august1 but may be had all the year4 ,,leveret1 to ,dress a4 ,ingredients4--#b leverets1 butter1 flour4 ,mode4--,leverets should be trussed in the same manner as a hare1 but they do not require stuffing4 ,roast them before a clear fire1 and keep them well basted all the time they are cooking4 ,a few minutes before serving1 dredge them lightly with flour1 and froth them nicely4 ,serve with plain gravy in the dish1 and send to table red-currant jelly with them4 ,time4-- to hour4 ,average cost1 in full season1 #ds4 each4 ,sufficient for #e or #f persons4 ,seasonable from ,may to ,august1 but cheapest in ,july and ,august4 ,,liaison ,,of ,,eggs1 for ,thickening ,sauces4 ,ingredients4--,the yolks of #c eggs1 #h tablespoonfuls of milk or cream4 ,mode4--,beat up the yolks of the eggs1 to which add the milk1 and strain the whole through a hair-sieve4 ,when the liaison is being added to the sauce it is intended to thicken1 care must be exercised to keep stirring it during the whole time1 or1 otherwise1 the eggs will curdle4 ,it should only just simmer1 but not boil4 ,,liqueur ,,jelly4 ,ingredients4--#a lb4 of lump sugar1 #b oz4 of isinglass1 #a pint of water1 the juice of #b lemons1 pint of liqueur4 ,mode4--,put the sugar1 with #a pint of the water1 into a stewpan1 and boil them gently by the side of the fire until there is no scum remaining1 which must be carefully removed as fast as it rises4 ,boil the isinglass with the other pint of water1 and skim it carefully in the same manner4 ,strain the lemon-juice1 and add it1 with the clarified isinglass1 to the syrup2 put in the liqueur1 and bring the whole to the boiling-point4 ,let the saucepan remain covered by the side of the fire for a few minutes2 then pour the jelly through a bag1 put it into a mould1 and set the mould in ice until required for table4 ,dip the mould in hot water1 wipe the outside1 loosen the jelly by passing a knife round the edges1 and turn it out carefully on a dish4 ,noyeau1 ,maraschino1 ,curaoa1 brandy1 or any kind of liqueur1 answers for this jelly2 and1 when made with isinglass1 liqueur jellies are usually prepared as directed above4 ,time4--#aj minutes to boil the sugar and water4 ,average cost1 with the best isinglass1 #cs4 #f;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,illustration3 ,,oval ,,jelly ,,mould4 ,,liver ,,and ,,lemon ,,sauce1 for ,poultry4 ,ingredients4--,the liver of a fowl1 one lemon1 salt to taste1 pint of melted butter4 ,mode4--,wash the liver1 and let it boil for a few minutes2 peel the lemon very thin1 remove the white part and pips1 and cut it into very small dice2 mince the liver and a small quantity of the lemon-rind very fine2 add these ingredients to pint of smoothly-made melted butter2 season with a little salt1 put in the cut lemon1 heat it gradually1 but do not allow it to boil1 lest the butter should oil4 ,time4--#a minute to simmer4 ,sufficient to serve with a pair of small fowls4 ,,liver ,,and ,,parsley ,,sauce1 for ,poultry4 ,ingredients4--,the liver of a fowl1 one tablespoonful of minced parsley1 pint of melted butter4 ,mode4--,wash and score the liver1 boil it for a few minutes1 and mince it very fine2 blanch or scald a small bunch of parsley1 of which there should be sufficient when chopped to fill a tablespoon2 add this with the minced liver1 to pint of smoothly-made melted butter2 let it just boil2 when serve4 ,time4--#a minute to simmer4 ,sufficient for a pair of small fowls4 ,,lobsters1 to ,boil4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,buy the lobsters alive1 and choose those that are heavy and full of motion1 which is an indication of their freshness4 ,when the shell is incrusted1 it is a sign they are old3 medium-sized lobsters are the best4 ,have ready a stewpan of boiling water1 salted in the above proportion2 put in the lobster1 and keep it boiling quickly from #bj minutes to hour1 according to its size1 and do not forget to skim well4 ,if it boils too long1 the meat becomes thready1 and if not done enough1 the spawn is not red3 this must be obviated by great attention4 ,rub the shell over with a little butter or sweet oil1 which wipe off again4 ,time4--,small lobster1 #bj minutes to hour2 large ditto1 to hour4 ,average cost1 medium size1 #as4 #f;d4 to #bs4 #f;d4 ,seasonable all the year1 but best from ,march to ,october4 ,,to ,,choose ,,lobsters4--,this shellfish1 if it has been cooked alive1 as it ought to have been1 will have a stiffness in the tail1 which1 if gently raised1 will return with a spring4 ,care1 however1 must be taken in thus proving it2 for if the tail is pulled straight out1 it will not return2 when the fish might be pronounced inferior1 which1 in reality1 may not be the case4 ,in order to be good1 lobsters should be weighty for their bulk2 if light1 they will be watery2 and those of the medium size1 are always the best4 ,small-sized lobsters are cheapest1 and answer very well for sauce4 ,in boiling lobsters1 the appearance of the shell will be much improved by rubbing over it a little butter or salad-oil on being immediately taken from the pot4 ,,lobster ,,curry 7an ,entre74 ,ingredients4--#a lobster1 #b onions1 #a oz4 butter1 #a tablespoonful of curry-powder1 pint of medium stock1 the juice of lemon4 ,mode4--,pick the meat from the shell1 and cut into nice square pieces2 fry the onions of a pale brown in the butter1 stir in the curry-powder and stock1 and simmer till it thickens1 when put in the lobster2 stew the whole slowly for hour1 stirring occasionally2 and just before sending to table1 put in the lemon-juice4 ,serve boiled rice with it1 the same as for other curries4 ,time4--,altogether1 hour4 ,average cost1 #cs4 ,seasonable at any time4 ,,lobster ,,cutlets 7an ,entre74 ,ingredients4--#a large hen lobster1 #a oz4 fresh butter1 saltspoonful of salt1 pounded mace1 grated nutmeg1 cayenne and white pepper to taste1 egg1 and bread-crumbs4 ,mode4--,pick the meat from the shell1 and pound it in a mortar with the butter1 and gradually add the mace and seasoning1 well mixing the ingredients2 beat all to a smooth paste1 and add a little of the spawn2 divide the mixture into pieces of an equal size1 and shape them like cutlets4 ,they should not be very thick4 ,brush them over with egg1 and sprinkle with bread-crumbs1 and stick a short piece of the small claw in the top of each2 fry them of a nice brown in boiling lard1 and drain them before the fire1 on a sieve reversed2 arrange them nicely on a dish1 and pour bchamel in the middle1 but not over the cutlets4 ,time4--,about #h minutes after the cutlets are made4 ,average cost for this dish1 #bs4 #i;d4 ,seasonable all the year4 ,sufficient for #e or #f persons4 ,,lobsters1 to ,dress4 ,when the lobster is boiled1 rub it over with a little salad-oil1 which wipe off again2 separate the body from the tail1 break off the great claws1 and crack them at the joints1 without injuring the meat2 split the tail in halves1 and arrange all neatly in a dish1 with the body upright in the middle1 and garnish with parsley4 ,,lobster1 ,hot4 ,ingredients4--#a lobster1 #b oz4 of butter1 grated nutmeg2 salt1 pepper1 and pounded mace1 to taste2 broad crumbs1 #b eggs4 ,mode4--,pound the meat of the lobster to a smooth paste with the butter and seasoning1 and add a few bread-crumbs4 ,beat the eggs1 and make the whole mixture into the form of a lobster2 pound the spawn1 and sprinkle over it4 ,bake hour1 and just before serving1 lay over it the tail and body shell1 with the small claws underneath1 to resemble a lobster4 ,time4-- hour4 ,average cost1 #bs4 #f;d4 ,seasonable at any time4 ,sufficient for #d or #e persons4 ,,lobster ,,patties 7an ,entre74 ,ingredients4--,minced lobster1 #d tablespoonfuls of bchamel1 #f drops of anchovy sauce1 lemon-juice1 cayenne to taste4 ,mode4--,line the patty-pans with puff-paste1 and put into each a small piece of bread2 cover with paste1 brush over with egg1 and bake of a light colour4 ,take as much lobster as is required1 mince the meat very fine1 and add the above ingredients2 stir it over the fire for #e minutes2 remove the lids of the patty-cases1 take out the bread1 fill with the mixture1 and replace the covers4 ,seasonably at any time4 ,,lobster1 ,potted4 ,ingredients4--#b lobsters2 seasoning to taste1 of nutmeg1 pounded mace1 white pepper1 and salt2 lb4 of butter1 #c or #d bay-leaves4 ,mode4--,take out the meat carefully from the shell1 but do not cut it up4 ,put some butter at the bottom of a dish1 lay in the lobster as evenly as possible1 with the bay-leaves and seasoning between4 ,cover with butter1 and bake for hour in a gentle oven4 ,when done1 drain the whole on a sieve1 and lay the pieces in potting-jars1 with the seasoning about them4 ,when cold1 pour over it clarified butter1 and1 if very highly seasoned1 it will keep some time4 ,time4-- hour4 ,average cost for this quantity1 #ds4 #d;d4 ,seasonable at any time4 ,note4--,potted lobster may be used cold1 or as a fricassee with cream sauce4 ,,lobster 7 la ,mode ,franaise74 ,ingredients4--#a lobster1 #d tablespoonfuls of white stock1 #b tablespoonfuls of cream1 pounded mace1 and cayenne to taste2 bread-crumbs4 ,mode4--,pick the meat from the shell1 and cut it up into small square pieces2 put the stock1 cream1 and seasoning into a stewpan1 add the lobster1 and let it simmer gently for #f minutes4 ,serve it in the shell1 which must be nicely cleaned1 and have a border of puff-paste2 cover it with bread-crumbs1 place small pieces of butter over1 and brown before the fire1 or with a salamander4 ,time4-- hour4 ,average cost1 #bs4 #f;d4 ,seasonable at any time4 ,,lobster ,,salad4 ,ingredients4--#a hen lobster1 lettuces1 endive1 small salad 7whatever is in season71 a little chopped beetroot1 #b hard-boiled eggs1 a few slices of cucumber4 ,for dressing1 #d tablespoonfuls of oil1 #b do4 of vinegar1 #a teaspoonful of made mustard1 the yolks of #b eggs2 cayenne and salt to taste2 teaspoonful of anchovy sauce4 ,these ingredients should be mixed perfectly smooth1 and form a creamy-looking sauce4 ,mode4--,wash the salad1 and thoroughly dry it by shaking it in a cloth4 ,cut up the lettuces and endive1 pour the dressing on them1 and lightly throw in the small salad4 ,mix all well together with the pickings from the body of the lobster2 pick the meat from the shell1 cut it up into nice square pieces1 put half in the salad1 the other half reserve for garnishing4 ,separate the yolks from the whites of #b hard-boiled eggs2 chop the whites very fine1 and rub the yolks through a sieve1 and afterwards the coral from the inside4 ,arrange the salad lightly on a glass dish1 and garnish1 first with a row of sliced cucumber1 then with the pieces of lobster1 the yolks and whites of the eggs1 coral1 and beetroot placed alternately1 and arranged in small separate bunches1 so that the colours contrast nicely4 ,average cost1 #cs4 #f;d4 ,sufficient for #d or #e persons4 ,seasonable from ,april to ,october2 may be had all the year1 but salad is scarce and expensive in winter4 ,note4--,a few crayfish make a pretty garnishing to lobster salad4 ,,lobster ,,sauce1 to serve with ,turbot1 ,salmon1 ,brill1 c4 7very ,good47 ,ingredients4--#a middling-sized hen lobster1 pint of melted butter1 #a tablespoonful of anchovy sauce1 oz4 of butter1 salt and cayenne to taste1 a little pounded mace when liked1 #b or #c tablespoonfuls of cream4 ,mode4--,choose a hen lobster1 as this is indispensable1 in order to render this sauce as good as it ought to be4 ,pick the meat from the shells1 and cut it into small square pieces2 put the spawn1 which will be found under the tail of the lobster1 into a mortar with oz4 of butter1 and pound it quite smooth2 rub it through a hair-sieve1 and cover up till wanted4 ,make pint of melted butter2 put in all the ingredients except the lobster-meat1 and well mix the sauce before the lobster is added to it1 as it should retain its square form1 and not come to table shredded and ragged4 ,put in the meat1 let it get thoroughly hot1 but do not allow it to boil1 as the colour would immediately be spoiled2 for it must be remembered that this sauce should always have a bright red appearance4 ,if it is intended to be served with turbot or brill1 a little of the spawn 7dried and rubbed through a sieve without butter7 should be saved to garnish with2 but as the goodness1 flavour1 and appearance of the sauce so much depend on having a proper quantity of spawn1 the less used for garnishing the better4 ,time4--#a minute to simmer4 ,average cost1 for this quantity1 #bs4 ,seasonable at any time4 ,sufficient to serve with a small turbot1 a brill1 or salmon for #f persons4 ,note4--,melted butter made with milk1 will be found to answer very well for lobster sauce1 as by employing it a nice white colour will be obtained4 ,less quantity than the above may be made by using a very small lobster1 to which add only pint of melted butter1 and season as above4 ,where economy is desired1 the cream may be dispensed with1 and the remains of a cold lobster left from table1 may1 with a little care1 be converted into a very good sauce4 ,,lobster ,,soup4 ,ingredients4--#c large lobsters1 or #f small ones2 the crumb of a ,french roll1 #b anchovies1 #a onion1 #a small bunch of sweet herbs1 #a strip of lemon-peel1 #b oz4 of butter1 a little nutmeg1 #a teaspoonful of flour1 #a pint of cream1 #a pint of milk2 forcemeat balls1 mace1 salt1 and pepper to taste1 bread-crumbs1 #a egg1 #b quarts of water4 ,mode4--,pick the meat from the lobsters1 and beat the fins1 chine1 and small claws in a mortar1 previously taking away the brown fin and the bag in the head4 ,put it in a stewpan1 with the crumb of the roll1 anchovies1 onions1 herbs1 lemon-peel1 and the water2 simmer gently till all the goodness is extracted1 and strain it off4 ,pound the spawn in a mortar1 with the butter1 nutmeg1 and flour1 and mix with it the cream and milk4 ,give one boil up1 at the same time adding the tails cut in pieces4 ,make the forcemeat balls with the remainder of the lobster1 seasoned with mace1 pepper1 and salt1 adding a little flour1 and a few bread-crumbs2 moisten them with the egg1 heat them in the soup1 and serve4 ,time4--#b hours1 or rather more4 ,average cost1 #cs4 #f;d4 per quart4 ,seasonable from ,april to ,october4 ,sufficient for #h persons4 ,,luncheons4 ,the remains of cold joints1 nicely garnished1 a few sweets1 or a little hashed meat1 poultry or game1 are the usual articles placed on the table for luncheon1 with bread1 and cheese1 biscuits1 butter1 c4 ,if a substantial meal is desired1 rump-steaks or mutton chops may be served1 as also veal cutlets1 kidneys1 or any dish of that kind4 ,in families where there is a nursery1 the mistress of the house often partakes of the meal with the children1 and makes it her luncheon4 ,in the summer1 a few dishes of fresh fruit should be added to the luncheon1 or1 instead of this1 a compte of fruit or fruit tart1 or pudding4 ,,macaroni1 as usually served with the ,,cheese ,,course4 ,i4 ,ingredients4-- lb4 of pipe macaroni1 #a lb4 of butter1 #f oz4 of ,parmesan or ,cheshire cheese1 pepper and salt to taste1 #a pint of milk1 #b pints of water1 bread-crumbs4 ,mode4--,put the milk and water into a saucepan with sufficient salt to flavour it2 place it on the fire1 and1 when it boils quickly1 drop in the macaroni4 ,keep the water boiling until it is quite tender2 drain the macaroni1 and put it into a deep dish4 ,have ready the grated cheese1 either ,parmesan or ,cheshire2 sprinkle it amongst the macaroni and some of the butter cut into small pieces1 reserving some of the cheese for the top layer4 ,season with a little pepper1 and cover the top layer of cheese with some very fine bread-crumbs4 ,warm1 without oiling1 the remainder of the butter1 and pour it gently over the bread-crumbs1 ,place the dish before a bright fire to brown the crumbs2 turn it once or twice1 that it may be equally coloured1 and serve very hot4 ,the top of the macaroni may be browned with a salamander1 which is even better than placing it before the fire1 as the process is more expeditious2 but it should never be browned in the oven1 as the butter would oil1 and so impart a very disagreeable flavour to the dish4 ,in boiling the macaroni1 let it be perfectly tender but firm1 no part beginning to melt1 and the form entirely preserved4 ,it may be boiled in plain-water1 with a little salt instead of using milk1 but should then have a small piece of butter mixed with it4 ,time4--#a to #a hours to boil the macaroni1 #e minutes to brown it before the fire4 ,average cost1 #as4 #f;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,note4--,riband macaroni may be dressed in the same manner1 but does not require boiling so long a time4 ,,ii4 ,ingredients4-- lb4 of pipe or riband macaroni1 pint of milk1 pint of veal or beef gravy1 the yolks of #b eggs1 #d tablespoonfuls of cream1 #c oz4 of grated ,parmesan or ,cheshire cheese1 #a oz4 of butter4 ,mode4--,wash the macaroni1 and boil it in the gravy and milk until quite tender1 without being broken4 ,drain it1 and put it into rather a deep dish4 ,beat the yolks of the eggs with the cream and #b tablespoonfuls of the liquor the macaroni was boiled in2 make this sufficiently hot to thicken1 but do not allow it to boil2 pour it over the macaroni1 over which sprinkle the grated cheese and the butter broken into small pieces2 brown with a salamander1 or before the fire1 and serve4 ,time4--#a to #a hour to boil the macaroni1 #e minutes to thicken the eggs and cream1 #e minutes to brown4 ,average cost1 #as4 #b;d4 ,sufficient for #c or #d persons1 ,seasonable at any time4 ,,iii4 ,ingredients4-- lb4 of pipe macaroni1 pint of brown gravy ,no4 #dcf1 #f oz4 of grated ,parmesan cheese4 ,mode4--,wash the macaroni1 and boil it in salt and water until quite tender2 drain it1 and put it into rather a deep dish4 ,have ready a pint of good brown gravy1 pour it hot over the macaroni1 and send it to table with grated ,parmesan served on a separate dish4 ,when the flavour is liked1 a little pounded mace may be added to the water in which the macaroni is boiled2 but this must always be sparingly added1 as it will impart a very strong flavour4 ,time4--#a to #a hour to boil the macaroni4 ,average cost1 with the gravy and cheese1 #as4 #c;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,macaroni1 ,sweet ,pudding4 ,ingredients4--#b oz4 of macaroni1 #b pints1 of milk1 the rind of lemon1 #c eggs1 sugar and grated nutmeg to taste1 #b tablespoonfuls of brandy4 ,mode4--,put the macaroni1 with a pint of the milk1 into a saucepan with the lemon-peel1 and let it simmer gently until the macaroni is tender3 then put it into a pie-dish without the peel2 mix the other pint of milk with the eggs2 stir these well together1 adding the sugar and brandy1 and pour the mixture over the macaroni4 ,grate a little nutmeg over the top1 and bake in a moderate oven for hour4 ,to make this pudding look nice1 a paste should be laid round the edges of the dish1 and1 for variety1 a layer of preserve or marmalade may be placed on the macaroni3 in this case1 omit the brandy4 ,time4--#a hour to simmer the macaroni2 hour to bake the pudding4 ,average cost1 #aa;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,macaroni ,,soup4 ,ingredients4--#c oz4 of macaroni1 a piece of butter the size of a walnut1 salt to taste1 #b quarts of clear stock4 ,mode4--,throw the macaroni and butter into boiling water1 with a pinch of salt1 and simmer for an hour4 ,when it is tender1 drain and cut it into thin rings or lengths1 and drop it into the boiling stock4 ,stew gently for #ae minutes1 and serve grated ,parmesan cheese with it4 ,time4-- to #a hour4 ,average cost1 #as4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,macaroni1 a ,sweet ,dish of4 ,ingredients4-- lb4 of macaroni1 #a pint of milk1 the rind of lemon1 #c oz4 of lump sugar1 pint of custard4 ,mode4--,put the milk into a saucepan1 with the lemon-peel and sugar2 bring it to the boiling-point1 drop in the macaroni1 and let it gradually swell over a gentle fire1 but do not allow the pipes to break4 ,the form should be entirely preserved2 and1 though tender1 should be firm1 and not soft1 with no part beginning to melt4 ,should the milk dry away before the macaroni is sufficiently swelled1 add a little more4 ,make a custard1 place the macaroni on a dish1 and pour the custard over the hot macaroni2 grate over it a little nutmeg1 and1 when cold1 garnish the dish with slices of candied citron4 ,time4--,from #dj to #ej minutes to swell the macaroni4 ,average cost1 with the custard1 #as4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,macaroons4 ,ingredients4-- lb4 of sweet almonds1 lb4 of sifted loaf sugar1 the whites of three eggs1 wafer paper4 ,mode4--,blanch1 skin and dry the almonds1 and pound them well with a little orange flower or plain water1 then add the sifted sugar and the whites of the eggs1 which should be beaten to a stiff froth1 and mix all the ingredients well together4 ,when the paste looks soft1 drop it at equal distances from a biscuit syringe on to sheets of wafer paper3 put a strip of almond on the top of each2 strew some syrup over1 and bake the macaroons in rather a slow oven1 of a light brown colour4 ,when hard and set1 they are done4 ,they must not be allowed to get very brown1 as that would spoil their appearance4 ,if the cakes when baked1 appear heavy1 add a little more white of egg1 which should be well whisked up before it is added to the other ingredients4 ,time4--,from #ae to #bj minutes4 ,average cost1 #as4 #h;d4 per lb4 ,,mackerel4 ,in choosing this fish1 purchasers should1 to a great extent1 be regulated by the brightness of its appearance4 ,if it has a transparent1 silvery hue1 the flesh is good2 but if it be red about the head1 it is stale4 ,,mackerel1 ,baked4 ,ingredients4-- #d middling-sized mackerel1 a nice delicate forcemeat1 #c oz4 of butter2 pepper and salt to taste4 ,mode4--,clean the fish1 take out the roes1 and fill up with forcemeat1 and sew up the slit4 ,flour1 and put them in a dish1 heads and tails alternately1 with the roes2 and1 between each layer1 put some little pieces of butter1 and pepper and salt4 ,bake for an hour1 and either serve with plain melted butter or a matre d'htel sauce4 ,time4-- hour4 ,average cost for this quantity1 #as4 #aj;d4 ,seasonable from ,april to ,july4 ,sufficient for #f persons4 ,note4--,baked mackerel may be dressed in the same way as baked herrings1 and may also be stewed in wine4 ,,mackerel1 ,boiled4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,cleanse the inside of the fish thoroughly1 and lay it in the kettle with sufficient water to cover it with salt as above2 bring it gradually to boil1 skim well1 and simmer gently till done2 dish them on a hot napkin1 heads and tails alternately1 and garnish with fennel4 ,fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel2 but caper or anchovy sauce is sometimes served with it4 ,time4--,after the water boils1 #aj minutes2 for large mackerel1 allow more time4 ,average cost1 from #d;d4 ,seasonable from ,april to ,july4 ,note4--,when variety is desired1 fillet the mackerel1 boil it1 and pour over parsley and butter2 send some of this1 besides1 in a tureen4 ,,mackerel1 ,broiled4 ,ingredients4--,pepper and salt to taste1 a small quantity of oil4 ,mode4--,mackerel should never be washed when intended to be broiled1 but merely wiped very clean and dry1 after taking out the gills and insides4 ,open the back1 and put in a little pepper1 salt1 and oil2 broil it over a clear fire1 turn it over on both sides1 and also on the back4 ,when sufficiently cooked1 the flesh can be detached from the bone1 which will be in about #aj minutes for a small mackerel4 ,chop a little parsley1 work it up in the butter with pepper and salt to taste1 and a squeeze of lemon-juice1 and put it in the back4 ,serve before the butter is quite melted1 with a matre d'htel sauce in a tureen4 ,time4--,small mackerel #aj minutes4 ,average cost1 from #d;d4 ,seasonable from ,april to ,july4 ,,mackerel1 ,fillets of4 ,ingredients4--#b large mackerel1 #a oz4 butter1 #a small bunch of chopped herbs1 #c tablespoonfuls of medium stock1 #c tablespoonfuls of bchamel2 salt1 cayenne1 and lemon-juice to taste4 ,mode4--,clean the fish1 and fillet it2 scald the herbs1 chop them fine1 and put them with the butter and stock into a stewpan4 ,lay in the mackerel1 and simmer very gently for #aj minutes2 take them out1 and put them on a hot dish4 ,dredge in a little flour1 add the other ingredients1 give one boil1 and pour it over the mackerel4 ,time4--#bj minutes4 ,average cost for this quantity1 #as4 #f;d4 ,seasonable from ,april to ,july4 ,sufficient for #d persons4 ,note4--,fillets of mackerel may be covered with egg and bread-crumbs1 and fried of a nice brown4 ,serve with matre d'htel sauce and plain melted butter4 ,,mackerel1 ,pickled4 ,ingredients4--#ab peppercorns1 #b bay-leaves1 pint of vinegar1 #d mackerel4 ,mode4--,boil the mackerel1 and lay them in a dish2 take half the liquor they were boiled in2 add as much vinegar1 peppercorns1 and bay-leaves2 boil for #aj minutes1 and when cold1 pour over the fish4 ,time4-- hour4 ,average cost1 #as4 #f;d4 ,,mackerel1 ,potted4 ,ingredients4--,mackerel1 a blade of mace1 cayenne1 salt1 and #b oz4 or more butter1 according to the quantity of mackerel4 ,mode4--,any remains of cooked mackerel may be potted as follows2 pick it well from the bones1 break it into very small pieces1 and put into a stewpan with the butter1 pounded mace1 and other ingredients2 warm it thoroughly1 but do not let it boil2 press it into potting pots and pour clarified butter over it4 ,,maigre ,,soup 7i4e41 ,soup without ,meat74 ,ingredients4--#f oz4 butter1 #f onions sliced1 #d heads of celery1 #b lettuces1 a small bunch of parsley1 #b handfuls of spinach1 #c pieces of bread-crust1 #b blades of mace1 salt and pepper to taste1 the yolks of #b eggs1 #c teaspoonfuls of vinegar1 #b quarts of water4 ,mode4--,melt the butter in a stewpan1 and put in the onions to stew gently for #c or #d minutes2 then add the celery1 spinach1 lettuces1 and parsley1 cut small4 ,stir the ingredients well for #aj minutes4 ,now put in the water1 bread1 seasoning1 and mace4 ,boil gently for #a hour1 and1 at the moment of serving1 beat in the yolks of the eggs and the vinegar1 but do not let it boil1 or the eggs will curdle4 ,time4--#b hours4 ,average cost1 #f;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,maize1 ,boiled4 ,ingredients4--,the ears of young and green ,indian wheat2 to every gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,this vegetable1 which makes one of the most delicious dishes1 brought to table1 is unfortunately very rarely seen in ,britain2 and we wonder that1 in the gardens of the wealthy1 it is not invariably cultivated4 ,our sun1 it is true1 possesses hardly power sufficient to ripen maize2 but1 with well-prepared ground1 and in a favourable position1 it might be sufficiently advanced by the beginning of autumn to serve as a vegetable4 ,the outside sheath being taken off and the waving fibres removed1 let the ears be placed in boiling water1 where they should remain for about #be minutes 7a longer time may be necessary for larger ears than ordinary72 and1 when sufficiently boiled and well drained1 they may be sent to table whole1 and with a piece of toast underneath them4 ,melted butter should be served with them4 ,time4--#be to #ce minutes4 ,average cost4--,seldom bought4 ,sufficient #a ear for each person4 ,seasonable in autumn4 ,,malt ,,wine4 ,ingredients4--#e gallons of water1 #bh lbs4 of sugar1 #f quarts of sweet-wort1 #f quarts of tun1 #c lbs4 of raisins12 lb4 of candy1 #a pint of brandy4 ,mode4--,boil the sugar and water together for #aj minutes2 skim it well1 and put the liquor into a convenient-sized pan or tub4 ,allow it to cool2 then mix it with the sweet-wort and tun4 ,let it stand for #c days1 then put it into a barrel2 here it will work or ferment for another three days or more2 then bung up the cask1 and keep it undisturbed for #b or #c mouths4 ,after this1 add the raisins 7whole71 the candy1 and brandy1 and1 in #f months' time1 bottle the wine off4 ,those who do not brew1 may procure the sweet-wort and tun from any brewer4 ,sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops2 tun is the new beer after the whole of the brewing operation has been completed4 ,time4--,to be boiled #aj minutes2 to stand #c days after mixing2 to ferment #c days2 to remain in the cask #b months before the raisins are added2 bottle #f months after4 ,seasonable4--,make this in ,march or ,october4 ,,manna ,,kroup ,,pudding4 ,ingredients4--#c tablespoonfuls of manna kroup1 #ab bitter almonds1 #a pint of milk1 sugar to taste1 #c eggs4 ,mode4--,blanch and pound the almonds in a mortar2 mix them with the manna kroup2 pour over these a pint of boiling milk1 and let them steep for about hour4 ,when nearly cold1 add sugar and the well-beaten eggs2 mix all well together2 put the pudding into a buttered dish1 and bake for hour4 ,time4-- hour4 ,average cost1 #h;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,march--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,turtle or ,mock ,turtle ,soup1 removed by ,salmon and dressed ,cucumber4 ,red ,mullet4 ,vase of ,fillets of ,whitings4 ,flowers4 ,spring ,soup1 removed by ,boiled ,turbot and ,lobster ,sauce4 ,entres4 ,fricasseed ,chicken4 ,vol-au-,vent4 ,vase of ,flowers4 ,compte of ,pigeons4 ,larded ,sweetbreads4 ,second ,course4 ,fore-quarter of ,lamb4 ,braised ,capon4 ,boiled ,tongue1 ,vase of ,ham4 garnished4 ,flowers4 ,roast ,fowls4 ,rump of ,beef la ,jardinire4 ,third ,course4 ,apricot ,guinea-,fowls1 larded1 ,rhubarb ,tartlets4 removed by ,tart4 ,cabinet ,pudding4 ,custards4 ,wine ,jelly4 ,jelly1 in glasses4 ,vase of ,flowers4 ,italian ,cream4 ,ducklings1 ,damson removed by ,cheesecakes4 ,tart4 ,nesselrode ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,white soup2 clear gravy soup2 boiled salmon1 shrimp sauce1 and dressed cucumber2 baked mullets in paper cases4 ,entres4--,filet de buf and ,spanish sauce2 larded sweetbreads2 rissoles2 chicken patties4 ,second ,course4--,roast fillet of veal and ,bchamel sauce2 boiled leg of lamb2 roast fowls1 garnished with water-cresses2 boiled ham1 garnished with carrots and mashed turnips2 vegetables--sea-kale1 spinach1 or brocoli4 ,third ,course4--,two ducklings2 guinea-fowl1 larded2 orange jelly2 ,charlotte ,russe2 coffee cream2 ice pudding2 macaroni with ,parmesan cheese2 spinach1 garnished with crotons2 dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,macaroni soup2 boiled turbot and lobster sauce2 salmon cutlets4 ,entres4--,compte of pigeons2 mutton cutlets and tomato sauce4 ,second ,course4--,roast lamb2 boiled half calf's head1 tongue1 and brains2 boiled bacon-cheek1 garnished with spoonsfuls of spinach2 vegetables4 ,third ,course4--,ducklings2 plum-pudding2 ginger cream2 trifle2 rhubarb tart2 cheesecakes2 fondues1 in cases2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,calf's-head soup2 brill and shrimp sauce2 broiled mackerel la ,matre d',htel4 ,entres4--,lobster cutlets2 calf's liver and bacon1 aux fines herbes4 ,second ,course4--,roast loin of veal2 two boiled fowls la ,bchamel2 boiled knuckle of ham2 vegetables--spinach or brocoli4 ,third ,course4--,wild ducks2 apple custards2 blancmange2 lemon jelly2 jam sandwiches2 ice pudding2 potatoes la ,matre d',htel2 dessert and ices4 ,dinner for #f persons4 ,first ,course4--,vermicelli soup2 soles la ,crme4 ,entres4--,veal cutlets2 small vols-au-vent4 ,second ,course4--,small saddle of mutton2 half calf's head2 boiled bacon-cheek1 garnished with ,brussels sprouts4 ,third ,course4--,cabinet pudding2 orange jelly2 custards1 in glasses2 rhubarb tart2 lobster salad2 dessert4 99 99 99 99 99 ,first ,course4--,julienne soup2 baked mullets4 ,entres4--,chicken cutlets2 oyster patties4 ,second ,course4--,roast lamb and mint sauce2 boiled leg of pork2 pease pudding2 vegetables4 ,third ,course4--,ducklings2 ,swiss cream2 lemon jelly2 cheesecakes2 rhubarb tart2 macaroni2 dessert4 99 99 99 99 99 ,first ,course4--,oyster soup2 boiled salmon and dressed cucumber4 ,entres4--,rissoles2 fricasseed chicken4 ,second ,course4--,boiled leg of mutton1 caper sauce2 roast fowls1 garnished with water-cresses2 vegetables4 ,third ,course4--,charlotte aux pommes2 orange jelly2 lemon cream2 souffl of arrowroot2 sea-kale2 dessert4 99 99 99 99 99 ,first ,course4--,ox-tail soup2 boiled mackerel4 ,entres4--,stewed mutton kidneys2 minced veal and oysters4 ,second ,course4--,stewed shoulder of veal2 roast ribs of beef and horseradish sauce2 vegetables4 ,third ,course4--,ducklings2 tartlets of strawberry jam2 cheesecakes2 ,gteau de ,riz2 carrot pudding2 sea-kale2 dessert4 ,,march1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,boiled calf's head1 pickled pork1 the tongue on a small dish with the brains round it2 mutton cutlets and mashed potatoes4 #b4 ,plum tart made with bottled fruit1 baked custard pudding1 ,baroness pudding4 ,monday4--#a4 ,roast shoulder of mutton and onion sauce1 brocoli1 baked potatoes4 #b4 ,slices of ,baroness pudding warmed1 and served with sugar sprinkled over ,cheesecakes4 ,tuesday4--#a4 ,mock turtle soup1 made with liquor that calf's head was boiled in1 and the pieces of head4 #b4 ,hashed mutton1 rump-steaks and oyster sauce4 #c4 ,boiled plum-pudding4 ,wednesday4--#a4 ,fried whitings1 melted butter1 potatoes4 #b4 ,boiled beef1 suet dumplings1 carrots1 potatoes1 marrow-bones4 #c4 ,arrowroot blancmange1 and stewed rhubarb4 ,thursday4--#a4 ,pea-soup made from liquor that beef was boiled in4 #b4 ,stewed rump-steak1 cold beef1 mashed potatoes4 #c4 ,rolled jam pudding4 ,friday4--#a4 ,fried soles1 melted butter1 potatoes4 #b4 ,roast loin of mutton1 brocoli1 potatoes1 bubble-and-squeak4 #c4 ,rice pudding4 ,saturday4--#a4 ,rump-steak pie1 haricot mutton made with remains of cold loin4 #b4 ,pancakes1 ratafia pudding4 99 99 99 99 99 ,sunday4--#a4 ,roast fillet of veal1 boiled ham1 spinach and potatoes4 #b4 ,rhubarb tart1 custards in glasses1 bread-and-butter pudding4 ,monday4--#a4 ,baked soles1 potatoes4 #b4 ,minced veal and rump-steak pie4 #c4 ,somersetshire dumplings with the remains of custards poured round them2 marmalade tartlets4 ,tuesday4--#a4 ,gravy soup4 #b4 ,boiled leg of mutton1 mashed turnips1 suet dumplings1 caper sauce1 potatoes1 veal rissoles made with remains of fillet of veal4 #c4 ,cheese4 ,wednesday4--#a4 ,stewed mullet4 #b4 ,roast fowls1 bacon1 gravy1 and bread sauce1 mutton pudding1 made with a few slices of the cold meat and the addition of two kidneys4 #c4 ,baked lemon pudding4 ,thursday4--#a4 ,vegetable soup made with liquor that the mutton was boiled in1 and mixed with the remains of gravy soup4 #b4 ,roast ribs of beef1 ,yorkshire pudding1 horseradish sauce1 brocoli and potatoes4 #c4 ,apple pudding or macaroni4 ,friday4--#a4 ,stewed eels1 pork cutlets1 and tomato sauce4 #b4 ,cold beef1 mashed potatoes4 #c4 ,plum tart made with bottled fruit4 ,saturday4--#a4 ,rump-steak-and-kidney pudding1 broiled beef-bones1 greens and potatoes4 #b4 ,jam tartlets made with pieces of paste from plum tart1 baked custard pudding4 ,,march1 ,things in ,season4 ,fish4--,barbel1 brill1 carp1 crabs1 crayfish1 dace1 eels1 flounders1 haddocks1 herrings1 lampreys1 lobsters1 mussels1 oysters1 perch1 pike1 plaice1 prawns1 shrimps1 skate1 smelts1 soles1 sprats1 sturgeon1 tench1 thornback1 turbot1 whiting4 ,meat4--,beef1 house lamb1 mutton1 pork1 veal4 ,poultry4--,capons1 chickens1 ducklings1 tame and wild pigeons1 pullets with eggs1 turkeys1 wild-fowl1 though now not in full season4 ,game4--,grouse1 hares1 partridges1 pheasants1 snipes1 woodcock4 ,vegetables4--,beetroot1 brocoli 7purple and white71 ,brussels sprouts1 cabbages1 carrots1 celery1 chervil1 cresses1 cucumbers 7forced71 endive1 kidney-beans1 lettuces1 parsnips1 potatoes1 savoys1 sea-kale1 spinach1 turnips1--various herbs4 ,fruit4--,apples 7golden and ,dutch pippins71 grapes1 medlars1 nuts1 oranges1 pears 7,bon ,chrtien71 walnuts1 dried fruits 7foreign71 such as almonds and raisins2 ,french and ,spanish plums2 prunes1 figs1 dates1 crystallized preserves4 ,,marmalade ,,and ,,vermicelli ,,pudding4 ,ingredients4--#a breakfast-cupful of vermicelli1 #b tablespoonfuls of marmalade1 lb4 of raisins1 sugar to taste1 #c eggs1 milk4 ,mode4--,pour some boiling milk on the vermicelli1 and let it remain covered for #aj minutes2 then mix with it the marmalade1 stoned raisins1 sugar1 and beaten eggs4 ,stir all well together1 put the mixture into a buttered mould1 boil for #a hour1 and serve with custard sauce4 ,time4--#a hour4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,marrow-,,bones1 ,boiled4 ,ingredients4--,bones1 a small piece of common paste1 a floured cloth4 ,mode4--,have the bones neatly sawed into convenient sizes1 and cover the ends with a small piece of common crust1 made with flour and water4 ,over this tie a floured cloth1 and place the bones upright in a saucepan of boiling water1 taking care there is sufficient to cover them4 ,boil them for #b hours1 remove the cloth and paste1 and serve them upright on a napkin with dry toast4 ,many persons clear the marrow from the bones after they are cooked1 spread it over a slice of toast and add a seasoning of pepper3 when served in this manner1 it must be very expeditiously sent to table1 as it so soon gets cold4 ,time4--#b hours4 ,seasonable at any time4 ,note4--,marrow-bones may be baked after preparing them as in the preceding recipe2 they should be laid in a deep dish1 and baked for #b hours4 ,,marrow ,,dumplings1 to serve with ,roast ,meat1 in ,soup1 with ,salad1 c4 7,german ,recipe47 ,ingredients4--#a oz4 of beef marrow1 #a oz4 of butter1 #b eggs1 #b penny rolls1 #a teaspoonful of minced onion1 #a teaspoonful of minced parsley1 salt and grated nutmeg to taste4 ,mode4--,beat the marrow and butter together to a cream2 well whisk the eggs1 and add these to the other ingredients4 ,when they are well stirred1 put in the rolls1 which should previously be well soaked in boiling milk1 strained1 and beaten up with a fork4 ,add the remaining ingredients1 omitting the minced onion where the flavour is very much disliked1 and form the mixture into small round dumplings4 ,drop these into boiling broth1 and let them simmer for about #bj minutes or hour4 ,they may be served in soup1 with roast meat1 or with salad1 as in ,germany1 where they are more frequently sent to table than in this country4 ,they are very good4 ,time4--#bj minutes to hour4 ,average cost1 #f;d4 ,sufficient for #g or #h dumplings4 ,seasonable at any time4 ,,marrow ,,pudding1 ,baked or ,boiled4 ,ingredients4-- pint of bread-crumbs1 #a pint of milk1 #f oz4 of marrow1 #d eggs1 lb4 of raisins or currants1 or #b oz4 of each2 sugar and grated nutmeg to taste4 ,mode4--,make the milk boiling1 pour it hot on to the bread-crumbs1 and let these remain covered for about hour2 shred the marrow1 beat up the eggs1 and mix these with the bread-crumbs2 add the remaining ingredients1 beat the mixture well1 and either put it into a buttered mould and boil it for #b hours1 or put it into a pie-dish edged with puff-paste1 and bake for rather more than hour4 ,before sending it to table1 sift a little pounded sugar over1 after being turned out of the mould or basin4 ,time4--#b hours to boil1 hour to bake4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,may--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,asparagus ,soup1 removed by ,salmon and ,lobster ,sauce4 ,fried ,filleted ,fillets of ,mackerel1 ,soles4 ,vase of ,flowers4 la ,matre d',htel4 ,ox-tail ,soup1 removed by ,brill ,shrimp ,sauce4 ,entres4 ,lamb ,cutlets and ,cucumbers4 ,lobster ,pudding4 ,curried ,fowl4 ,vase of ,flowers4 ,veal ,ragot4 ,second ,course4 ,saddle of ,lamb4 ,raised ,pie4 ,roast ,fowls4 ,boiled ,capon and ,vase of ,flowers4 ,white ,sauce4 ,braised ,ham4 ,roast ,veal4 ,third ,course4 ,almond ,goslings1 ,lobster ,cheesecakes4 removed by ,salad4 ,college ,puddings4 ,noyeau ,jelly4 ,italian ,vase of ,charlotte la ,cream4 ,flowers4 ,parisienne4 ,inlaid ,jelly4 ,plover's ,ducklings1 ,eggs4 removed by ,tartlets4 ,nesselrode ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,white soup2 asparagus soup2 salmon cutlets2 boiled turbot and lobster sauce4 ,entres4--,chicken vol-au-vent2 lamb cutlets and cucumbers2 fricandeau of veal2 stewed mushrooms4 ,second ,course4--,roast lamb2 haunch of mutton2 boiled and roast fowls2 vegetables4 ,third ,course4--,ducklings2 goslings2 ,charlotte ,russe2 ,vanilla cream2 gooseberry tart2 custards2 cheesecakes2 cabinet pudding and iced pudding2 dessert and ices4 ,dinner for #aj persons4 ,first ,course4--,spring soup2 salmon la ,genvse2 red mullet4 ,entres4--,chicken vol-au-vent2 calf's liver and bacon aux fines herbes4 ,second ,course4--,saddle of mutton2 half calf's head1 tongue1 and brains2 braised ham2 asparagus4 ,third ,course4--,roast pigeons2 ducklings2 sponge-cake pudding2 ,charlotte la vanille2 gooseberry tart2 cream2 cheesecakes2 apricot-jam tart2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,julienne soup2 brill and lobster sauce2 fried fillets of mackerel4 ,entres4--,lamb cutlets and cucumbers2 lobster patties4 ,second ,course4--,roast fillet of veal2 boiled leg of lamb2 asparagus4 ,third ,course4--,ducklings2 gooseberry tart2 custards2 fancy pastry2 souffl2 dessert and ices4 ,dinner for #f persons4 ,first ,course4--,vermicelli soup2 boiled salmon and anchovy sauce4 ,entres4--,fillets of beef and tomato sauce2 sweetbreads4 ,second ,course4--,roast lamb2 boiled capon2 asparagus4 ,third ,course4--,ducklings2 cabinet pudding2 compte of gooseberries2 custards in glasses2 blancmange2 lemon tartlets2 fondue2 dessert4 99 99 99 99 99 ,first ,course4--,macaroni soup2 boiled mackerel la matre d'htel2 fried smelts4 ,entres4--,scollops of fowl2 lobster pudding4 ,second ,course4--,boiled leg of lamb and spinach2 roast sirloin of beef and horseradish sauce2 vegetables4 ,third ,course4--,roast leveret2 salad2 souffl of rice2 ramakins2 strawberry-jam tartlets2 orange jelly2 dessert4 99 99 99 99 99 ,first ,course4--,julienne soup2 trout with ,dutch sauce2 salmon cutlets4 ,entres4--,lamb cutlets and mushrooms2 vol-au-vent of chicken4 ,second ,course4--,roast lamb2 calf's head la tortue2 vegetables4 ,third ,course4--,spring chickens2 iced pudding2 ,vanilla cream2 clear jelly2 tartlets2 cheesecakes2 dessert4 99 99 99 99 99 ,first ,course4--,soup la reine2 crimped trout and lobster sauce2 baked whitings aux fines herbes4 ,entres4--,braised mutton cutlets and cucumbers2 stewed pigeons4 ,second ,course4--,roast fillet of veal2 bacon-cheek and greens2 fillet of beef la jardinire4 ,third ,course4--,ducklings2 souffl la vanille2 compte of oranges2 meringues2 gooseberry tart2 fondue2 dessert4 ,,may1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,vegetable soup4 #b4 ,saddle of mutton1 asparagus and potatoes4 #c4 ,gooseberry tart1 custards4 ,monday4--#a4 ,fried whitings1 anchovy sauce4 #b4 ,cold mutton1 mashed potatoes1 stewed veal4 #c4 ,fig pudding4 ,tuesday4--#a4 ,haricot mutton1 made from remains of cold mutton1 rump-steak pie4 #b4 ,macaroni4 ,wednesday4--#a4 ,roast loin of veal and spinach1 boiled bacon1 mutton cutlets and tomato sauce4 #b4 ,gooseberry pudding and cream4 ,thursday4--#a4 ,spring soup4 #b4 ,roast leg of lamb1 mint sauce1 spinach1 curried veal and rice4 #c4 ,lemon pudding4 ,friday4--#a4 ,boiled mackerel and parsley-and-butter4 #b4 ,stewed rump-steak1 cold lamb and salad4 #c4 ,baked gooseberry pudding4 ,saturday4--#a4 ,vermicelli4 #b4 ,rump-steak pudding1 lamb cutlets1 and cucumbers4 #c4 ,macaroni4 99 99 99 99 99 ,sunday4--#a4 ,boiled salmon and lobster or caper sauce4 #b4 ,roast lamb1 mint sauce1 asparagus1 potatoes4 #c4 ,plum-pudding1 gooseberry tart4 ,monday4--#a4 ,salmon warmed in remains of lobster sauce and garnished with crotons4 #b4 ,stewed knuckle of veal and rice1 cold lamb and dressed cucumber4 #c4 ,slices of pudding warmed1 and served with sugar sprinkled over4 ,baked rice pudding4 ,tuesday4--#a4 ,roast ribs of beef1 horseradish sauce1 ,yorkshire pudding1 spinach and potatoes4 #b4 ,boiled lemon pudding4 ,wednesday4--#a4 ,fried soles1 melted butter4 #b4 ,cold beef and dressed cucumber or salad1 veal cutlets and bacon4 #c4 ,baked plum-pudding4 ,thursday4--#a4 ,spring soup4 #b4 ,calf's liver and bacon1 broiled beef-bones1 spinach and potatoes4 #c4 ,gooseberry tart4 ,friday4--#a4 ,roast shoulder of mutton1 baked potatoes1 onion sauce1 spinach4 #b4 ,currant dumplings4 ,saturday4--#a4 ,broiled mackerel1 fennel sauce or plain melted butter4 #b4 ,rump-steak pie1 hashed mutton1 vegetables4 #c4 ,baked arrowroot pudding4 ,,may1 ,things in ,season4 ,fish4--,carp1 chub1 crabs1 crayfish1 dory1 herrings1 lobsters1 mackerel1 red and gray mullet1 prawns1 salmon1 shad1 smelts1 soles1 trout1 turbot4 ,meat4--,beef1 lamb1 mutton1 veal4 ,poultry4--,chickens1 ducklings1 fowls1 green geese1 leverets1 pullets1 rabbits4 ,vegetables4--,asparagus1 beans1 early cabbages1 carrots1 cauliflowers1 cresses1 cucumbers1 lettuces1 pease1 early potatoes1 salads1 sea-kale1--various herbs4 ,fruit4--,apples1 green apricots1 cherries1 currants for tarts1 gooseberries1 melons1 pears1 rhubarb1 strawberries4 ,,mayonnaise1 a ,sauce or ,salad-,dressing for cold ,chicken1 ,meat1 and other cold ,dishes4 ,ingredients4--,the yolks of #b eggs1 #f tablespoonfuls of salad oil1 #d tablespoonfuls of vinegar1 salt and white pepper to taste1 #a tablespoonful of white stock1 #b tablespoonfuls of cream4 ,mode4--,put the yolks of the eggs into a basin1 with a seasoning of pepper and salt2 have ready the above quantities of oil and vinegar1 in separate vessels2 add them very gradually to the eggs2 continue stirring and rubbing the mixture with a wooden spoon1 as herein consists the secret of having a nice smooth sauce4 ,it cannot be stirred too frequently1 and it should be made in a very cool place1 or1 if ice is at hand1 it should be mixed over it4 ,when the vinegar and oil are well incorporated with the eggs1 add the stock and cream1 stirring all the time1 and it will then be ready for use4 ,for a fish ,mayonnaise1 this sauce may be coloured with lobster-spawn1 pounded2 and for poultry or meat1 where variety is desired1 a little parsley-juice may be used to add to its appearance4 ,cucumber1 tarragon1 or any other flavoured vinegar1 may be substituted for plain1 where they are liked4 ,average cost1 for this quantity1 #g;d4 ,sufficient for a small salad4 ,note4--,in mixing the oil and vinegar with the eggs1 put in first a few drops of oil1 and then a few drops of vinegar1 never adding a large quantity of either at one time4 ,by this means1 you can be more certain of the sauce not curdling4 ,patience and practice1 let us add1 are two essentials for making this sauce good4 ,,melons4 ,this fruit is rarely preserved or cooked in any way1 but is sent whole to table on a dish garnished with leaves or flowers1 as fancy dictates4 ,a border of any other kind of small fruit1 arranged round the melon1 has a pretty effect1 the colour of the former contrasting nicely with the melon4 ,plenty of pounded sugar should be served with it2 and the fruit should be cut lengthwise1 in moderate-sized slices4 ,in ,america1 it is frequently eaten with pepper and salt4 ,average cost4--,english1 in full season1 #cs4 #f;d4 to #es4 each2 when scarce1 #ajs4 to #aes42 seasonable1 ,june to ,august4 ,french1 #bs4 to #cs4 #f;d4 each2 seasonable1 ,june and ,july4 ,dutch1 #i;d4 to #bs4 each2 seasonable1 ,july and ,august4 ,,meringues4 ,ingredients4-- lb4 of pounded sugar1 the whites of #d eggs4 ,mode4--,whisk the whites of the eggs to a stiff froth1 and1 with a wooden spoon1 stir in quickly the pounded sugar2 and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour4 ,cut some strips of paper about #b inches wide2 place this paper on the board1 and drop a tablespoonful at a time of the mixture on the paper1 taking care to let all the meringues be the same size4 ,in dropping it from the spoon1 give the mixture the form of an egg1 and keep the meringues about #b inches apart from each other on the paper4 ,strew over them some sifted sugar1 and bake in a moderate oven for hour4 ,as soon as they begin to colour1 remove them from the oven2 take each slip of paper by the two ends1 and turn it gently on the table1 and1 with a small spoon1 take out the soft part of each meringue4 ,spread some clean paper on the board1 turn the meringues upside down1 and put them into the oven to harden and brown on the other side4 ,when required for table1 fill them with whipped cream1 flavoured with liqueur or vanilla1 and sweetened with pounded sugar4 ,join two of the meringues together1 and pile them high in the dish1 as shown in the annexed drawing4 ,to vary their appearance1 finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over2 and they may be garnished with any bright-coloured preserve4 ,great expedition is necessary in making this sweet dish2 as1 if the meringues are not put into the oven as soon as the sugar and eggs are mixed1 the former melts1 and the mixture would run on the paper1 instead of keeping its egg-shape4 ,the sweeter the meringues are made1 the crisper will they be2 but1 if there is not sufficient sugar mixed with them1 they will most likely be tough4 ,they are sometimes coloured with cochineal2 and1 if kept well covered in a dry place1 will remain good for a month or six weeks4 ,time4--,altogether1 about hour4 ,average cost1 with the cream and flavouring1 #as4 ,sufficient to make #b dozen meringues4 ,seasonable at any time4 ,illustration3 ,,meringues4 ,,milk4 ,milk1 when of good quality1 is of an opaque white colour3 the cream always comes to the top2 the well-known milky odour is strong2 it will boil without altering its appearance in these respects2 the little bladders which arise on the surface will renew themselves if broken by the spoon4 ,to boil milk is1 in fact1 the simplest way of testing its quality4 ,the commonest adulterations of milk are not of a hurtful character4 ,it is a good deal thinned with water1 and sometimes thickened with a little starch1 or coloured with yolk of egg1 or even saffron2 but these processes have nothing murderous in them4 ,,milk ,,and ,,cream1 to keep1 in hot ,weather4 ,when the weather is very warm1 and it is very difficult to prevent milk from turning sour and spoiling the cream1 it should be scalded1 and it will then remain good for a few hours4 ,it must on no account be allowed to boil1 or there will be a skin instead of a cream upon the milk2 and the slower the process the safer will it be4 ,a very good plan to scald milk1 is to put the pan that contains it into a saucepan or wide kettle of boiling water4 ,when the surface looks thick1 the milk is sufficiently scalded1 and it should then be put away in a cool place in the same vessel that it was scalded in4 ,cream may be kept for #bd hours1 if scalded without sugar2 and by the addition of the latter ingredient1 it will remain good double the time1 if kept in a cool place4 ,all pans1 jugs1 and vessels intended for milk1 should be kept beautifully clean1 and well scalded before the milk is put in1 as any negligence in this respect may cause large quantities of it to be spoiled2 and milk should never be kept in vessels of zinc or copper4 ,milk may be preserved good in hot weather1 for a few hours1 by placing the jug which contains it in ice1 or very cold water2 or a pinch of bicarbonate of soda may be introduced into the liquid4 ,,milk ,,and ,,cream1 ,separation of4 ,if it be desired that the milk should be freed entirely from cream1 it should be poured into a very shallow broad pan or dish1 not more than #a inch deep1 as cream cannot rise through a great depth of milk4 ,in cold and wet weather1 milk is not so rich as it is in summer and warm weather1 and the morning's milk is always richer than the evening's4 ,the last-drawn milk of each milking1 at all times and seasons1 is richer than the first-drawn1 and on that account should be set apart for cream4 ,milk should be shaken as little as possible when carried from the cow to the dairy1 and should be poured into the pans very gently4 ,persons not keeping cows1 may always have a little cream1 provided the milk they purchase be pure and unadulterated4 ,as soon as it comes in1 it should be poured into very shallow open pie-dishes1 and set by in a very cool place1 and in #g or #h hours a nice cream should have risen to the surface4 ,,milk ,,and ,,cream1 ,substitute for1 in ,tea and ,coffee4 ,ingredients4--#a new laid egg to every large breakfast-cupful of tea or coffee4 ,mode4--,beat up the whole of the egg in a basin1 put it into a cup1 and pour over it the tea or coffee quite hot1 stirring all the time to prevent the egg from curdling4 ,in point of nourishment1 both tea and coffee are much improved by this addition4 ,sufficient4--#a egg to every large breakfast-cupful of tea or coffee4 ,,milk ,,soup 7a nice ,dish for ,children74 ,ingredients4--#b quarts of milk1 #a saltspoonful of salt1 #a teaspoonful of powdered cinnamon1 #c teaspoonfuls of pounded sugar1 or more if liked1 #d thin slices of bread1 the yolks of #f eggs4 ,mode4--,boil the milk with the salt1 cinnamon1 and sugar2 lay the bread in a deep dish1 pour over it a little of the milk1 and keep it hot over a stove1 without burning4 ,beat up the yolks of the eggs1 add them to the milk1 and stir it over the fire till it thickens4 ,do not let it curdle4 ,pour it upon the bread1 and serve4 ,time4-- of an hour4 ,average cost1 #h;d4 per quart4 ,seasonable all the year4 ,sufficient for #aj children4 ,,mince ,,pies4 ,ingredients4--,good puff-paste1 mincemeat4 ,mode4--,make some good puff-paste by recipe2 roll it out to the thickness of about inch1 and line some good-sized patty-pans with it2 fill them with mincemeat1 cover with the paste1 and cut it off all round close to the edge of the tin4 ,put the pies into a brisk oven1 to draw the paste up1 and bake for #be minutes1 or longer1 should the pies be very large2 brush them over with the white of an egg1 beaten with the blade of a knife to a stiff froth2 sprinkle over pounded sugar1 and put them into the oven for a minute or two1 to dry the egg2 dish the pies on a white d'oyley1 and serve hot4 ,they may be merely sprinkled with pounded sugar instead of being glazed1 when that mode is preferred4 ,to re-warm them1 put the pies on the patty-pans1 and let them remain in the oven for #aj minutes or hour1 and they will be almost as good as if freshly made4 ,time4--#be to #cj minutes2 #aj minutes to re-warm them4 ,average cost1 #d;d4 each4 ,sufficient-- lb4 of paste for #d pies4 ,seasonable at ,christmas time4 ,illustration3 ,,mince ,,pies4 ,,mincemeat4 ,ingredients4--#b lbs4 of raisins1 #c lbs4 of currants1 #a lb4 of lean beef1 #c lbs4 of beef suet1 #b lbs4 of moist sugar1 #b oz4 of citron1 #b oz4 of candied lemon-peel1 #b oz4 of candied orange-peel1 #a large nutmeg1 #a pottle of apples1 the rind of #b lemons1 the juice of #a1 pint of brandy4 ,mode4--,stone and cut the raisins once or twice across1 but do not chop them2 wash1 dry1 and pick the currants free from stalks and grit1 and mince the beef and suet1 taking care that the latter is chopped very fine2 slice the citron and candied peel1 grate the nutmeg1 and pare1 core1 and mince the apples2 mince the lemon-peel1 strain the juice1 and when all the ingredients are thus prepared1 mix them well together1 adding the brandy when the other things are well blended2 press the whole into a jar1 carefully exclude the air1 and the mincemeat will be ready for use in a fortnight4 ,if an additional quantity of spice be preferred1 add teaspoonful of pounded mace1 and the same of pounded allspice4 ,we1 however1 prefer the mincemeat without the latter ingredients1 and can vouch for its excellence4 ,average cost for this quantity1 #hs4 ,seasonable4--,make this about the beginning of ,december4 ,,mincemeat1 ,excellent4 ,ingredients4--#c large lemons1 #c large apples1 #a lb4 of stoned raisins1 #a lb4 of currants1 #a lb4 of suet1 #b lbs4 of moist sugar1 #a oz4 of sliced candied citron1 #a oz4 of sliced candied orange-peel1 and the same quantity of lemon-peel1 #a teacupful of brandy1 #b tablespoonfuls of orange marmalade4 ,mode4--,grate the rinds of the lemons2 squeeze out the juice1 strain it1 and boil the remainder of the lemons until tender enough to pulp or chop very finely4 ,then add to this pulp the apples1 which should be baked1 and their skins and cores removed2 put in the remaining ingredients one by one1 and1 as they are added1 mix everything very thoroughly together4 ,put the mincemeat into a stone jar with a closely-fitting lid1 and in a fortnight it will be ready for use4 ,seasonable4--,this should be made the first or second week in ,december4 ,,mint ,,sauce1 to serve with ,roast ,lamb4 ,ingredients4--#d dessertspoonfuls of chopped mint1 #b dessertspoonfuls of pounded white sugar1 pint of vinegar4 ,mode4--,wash the mint1 which should be young and fresh-gathered1 free from grit2 pick the leaves from the stalks1 mince them very fine1 and put them into a tureen2 add the sugar and vinegar1 and stir till the former is dissolved4 ,this sauce is better by being made #b or #c hours before wanted for table1 as the vinegar then becomes impregnated with the flavour of the mint4 ,by many persons1 the above proportion of sugar would not be considered sufficient2 but as tastes vary1 we have given the quantity which we have found to suit the general palate4 ,average cost1 #c;d4 ,sufficient to serve with a middling-size joint of lamb4 ,note4--,where green mint is scarce and not obtainable1 mint vinegar may be substituted for it1 and will be found very acceptable in early spring4 ,,mint ,,vinegar4 ,ingredients4--,vinegar1 mint4 ,mode4--,procure some nice fresh mint1 pick the leaves from the stalks1 and fill a bottle or jar with them4 ,add vinegar to them until the bottle is full2 cover closely to exclude the air1 and let it infuse for a fortnight4 ,then strain the liquor1 and put it into small bottles for use1 of which the corks should be sealed4 ,seasonable4--,this should be made in ,june1 ,july or ,august4 ,,mock ,,turtle ,,soup4 ,i4 ,ingredients4-- a calf's head1 lb4 of butter1 lb4 of lean ham1 #b tablespoonfuls of minced parsley1 a little minced lemon thyme1 sweet marjoram1 basil1 #b onions1 a few chopped mushrooms 7when obtainable71 #b shalots1 #b tablespoonfuls of flour1 bottle of ,madeira or sherry1 forcemeat balls1 cayenne1 salt and mace to taste1 the juice of #a lemon and #a ,seville orange1 #a dessertspoonful of pounded sugar1 #c quarts of best stock4 ,mode4--,scald the head with the skin on1 remove the brain1 tie the head up in a cloth1 and let it boil for #a hour4 ,then take the meat from the bones1 cut it into small square pieces1 and throw them into cold water4 ,now take the meat1 put it into a stewpan1 and cover with stock2 let it boil gently for an hour1 or rather more1 if not quite tender1 and set it on one side4 ,melt the butter in another stewpan1 and add the ham1 cut small1 with the herbs1 parsley1 onions1 shalots1 mushrooms1 and nearly a pint of stock2 let these simmer slowly for #b hours1 and then dredge in as much flour as will dry up the butter4 ,fill up with the remainder of the stock1 add the wine1 let it stew gently for #aj minutes1 rub it through a tammy1 and put it to the calf's head2 season with cayenne1 and1 if required1 a little salt2 add the juice of the orange and lemon2 and when liked1 teaspoonful of pounded mace1 and the sugar4 ,put in the forcemeat balls1 simmer #e minutes1 and serve very hot4 ,time4--#d hours4 ,average cost1 #cs4 #f;d4 per quart1 or #bs4 #f;d4 without wine or forcemeat balls4 ,seasonable in winter4 ,sufficient for #aj persons4 ,note4--,the bones of the head should be well stewed in the liquor it was first boiled in1 and will make good white stock1 flavoured with vegetables1 c4 ,,ii4 7,more ,economical47 ,ingredients4--,a knuckle of veal weighing #e or #f lbs41 #b cow-heels1 #b large onions stuck with cloves1 #a bunch of sweet herbs1 #c blades of mace1 salt to taste1 #ab peppercorns1 #a glass of sherry1 #bd forcemeat balls1 a little lemon-juice1 #d quarts of water4 ,mode4--,put all the ingredients1 except the forcemeat balls and lemon-juice1 in an earthen jar1 and stew for #f hours4 ,do not open it till cold4 ,when wanted for use1 skim off all the fat1 and strain carefully2 place it on the fire1 cut up the meat into inch-and-a-half squares1 put it1 with the forcemeat balls and lemon-juice1 into the soup1 and serve4 ,it can be flavoured with a tablespoonful of anchovy1 or ,harvey's sauce4 ,time4--#f hours4 ,average cost1 #as4 #d;d4 per quart4 ,seasonable in winter4 ,sufficient for #aj persons4 ,,muffins4 ,ingredients4--,to every quart of milk allow #a oz4 of ,german yeast1 a little salt2 flour4 ,mode4--,warm the milk1 add to it the yeast1 and mix these well together2 put them into a pan1 and stir in sufficient flour to make the whole into a dough of rather a soft consistence2 cover it over with a cloth1 and place it in a warm place to rise1 and1 when light and nicely risen1 divide the dough into pieces1 and round them to the proper shape with the hands2 place them in a layer of flour about two inches thick1 on wooden trays1 and let them rise again3 when this is effected1 they each will exhibit a semi-globular shape4 ,then place them carefully on a hot plate or stove1 and bake them until they are slightly browned1 turning them when they are done on one side4 ,muffins are not easily made1 and are more generally purchased than manufactured at home4 ,to toast them1 divide the edge of the muffin all round1 by pulling it open to the depth of about an inch1 with the fingers4 ,put it on a toasting-fork1 and hold it before a very clear fire until one side is nicely browned1 but not burnt2 turn1 and toast it on the other4 ,do not toast them too quickly1 as1 if this be done1 the middle of the muffin will not be warmed through4 ,when done1 divide them by pulling them open2 butter them slightly on both sides1 put them together again1 and cut them into halves3 when sufficient are toasted and buttered1 pile them on a very hot dish1 and send them very quickly to table4 ,time4--,from #bj minutes to hour to bake them4 ,sufficient4--,allow #a muffin to each person4 ,illustration3 ,,muffins4 ,,mulberries1 ,preserved4 ,ingredients4--,to #b lbs4 of fruit and #a pint of juice allow #b lbs4 of loaf sugar4 ,mode4--,put some of the fruit into a preserving pan1 and simmer it gently until the juice is well drawn4 ,strain it through a bag1 measure it1 and to every pint allow the above proportion of sugar and fruit4 ,put the sugar into the preserving-pan1 moisten it with the juice1 boil it up1 skim well1 and then add the mulberries1 which should be ripe1 but not soft enough to break to a pulp4 ,let them stand in the syrup till warm through1 then set them on the fire to boil gently2 when half done1 turn them carefully into an earthen pan1 and let them remain till the next day2 then boil them as before1 and when the syrup is thick1 and becomes firm when cold1 put the preserve into pots4 ,in making this1 care should be taken not to break the mulberries3 this may be avoided by very gentle stirring1 and by simmering the fruit very slowly4 ,time4-- hour to extract the juice2 hour to boil the mulberries the first time1 hour the second time4 ,seasonable in ,august and ,september4 ,,mullagatawny ,,soup4 ,ingredients4--#b tablespoonfuls of curry powder1 #f onions1 #a clove of garlic1 #a oz4 of pounded almonds1 a little lemon-pickle1 or mango-juice1 to taste2 #a fowl or rabbit2 #d slices of lean bacon2 #b quarts of medium stock1 or1 if wanted very good1 best stock4 ,mode4--,slice and fry the onions of a nice colour2 line the stewpan with the bacon2 cut up the rabbit or fowl into small joints1 and slightly brown them2 put in the fried onions1 the garlic1 and stock and simmer gently till the meat is tender1 skim very carefully1 and when the meat is done1 rub the curry powder to a smooth batter3 add it to the soup with the almonds1 which must be first pounded with a little of the stock4 ,put in seasoning and lemon-pickle or mango-juice to taste1 and serve boiled rice with it4 ,time4--#b hours4 ,average cost1 #as4 #f;d4 per quart4 ,seasonable in winter4 ,sufficient for #h persons4 ,note4--,this soup can also be made with breast of veal1 or calf's head4 ,vegetable mullagatawny is made with veal stock1 by boiling and pulping chopped vegetable marrow1 cucumbers1 onions1 and tomatoes1 and seasoning with curry powder and cayenne4 ,nice pieces of meat1 good curry powder1 and strong stock1 are necessary to make this soup good4 ,,mullet1 ,grey4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,if the fish be very large1 it should be laid in cold water1 and gradually brought to a boil2 if small1 put it in boiling water1 salted in the above proportion4 ,serve with anchovy sauce and plain melted butter4 ,time4--,according to size1 to hour4 ,average cost1 #h;d4 per lb4 ,seasonable from ,july to ,october4 ,,mullet1 ,red4 ,ingredients4--,oiled paper1 thickening of butter and flour1 teaspoonful of anchovy sauce1 #a glass of sherry2 cayenne and salt to taste4 ,mode4--,clean the fish1 take out the gills1 but leave the inside1 fold in oiled paper1 and bake them gently4 ,when done1 take the liquor that flows from the fish1 add a thickening of butter kneaded with flour2 put in the other ingredients1 and let it boil for #b minutes4 ,serve the sauce in a tureen1 and the fish1 either with or without the paper cases4 ,time4--,about #be minutes4 ,average cost1 #as4 each4 ,seasonable at any time1 but more plentiful in summer4 ,note4--,red mullet may be broiled1 and should be folded in oiled paper1 the same as in the preceding recipe1 and seasoned with pepper and salt4 ,they may be served without sauce2 but if any is required1 use melted butter1 ,italian or anchovy sauce4 ,they should never be plain boiled4 ,,mushroom ,,ketchup4 ,ingredients4--,to each peck of mushrooms lb4 of salt2 to each quart of mushroom-liquor oz4 of cayenne1 oz4 of allspice1 oz4 of ginger1 #b blades of pounded mace4 ,mode4--,choose full-grown mushroom flaps1 and take care they are perfectly fresh gathered when the weather is tolerably dry2 for1 if they are picked during very heavy rain1 the ketchup from which they are made is liable to get musty1 and will not keep long4 ,put a layer of them in a deep pan1 sprinkle salt over them1 and then another layer of mushrooms1 and so on alternately4 ,let them remain for a few hours1 when break them up with the hand2 put them in a nice cool place for #c days1 occasionally stirring and mashing them well1 to extract from them as much juice as possible4 ,now measure the quantity of liquor without straining1 and to each quart allow the above proportion of spices1 c4 ,put all into a stone jar1 cover it up very closely1 put it in a saucepan of boiling water1 set it over the fire1 and let it boil for #c hours4 ,have ready a nice clean stewpan2 turn into it the contents of the jar1 and let the whole simmer very gently for hour2 pour it into a jug1 where it should stand in a cool place till the next day2 then pour it off into another jug1 and strain it into very dry clean bottles1 and do not squeeze the mushrooms4 ,to each pint of ketchup add a few drops of brandy4 ,be careful not to shake the contents1 but leave all the sediment behind in the jug2 cork well1 and either seal or rosin the cork1 so as perfectly to exclude the air4 ,when a very clear bright ketchup is wanted1 the liquor must be strained through a very fine hair-sieve1 or flannel bag1 after it has been very gently poured off2 if the operation is not successful1 it must be repeated until you have quite a clear liquor4 ,it should be examined occasionally1 and if it is spoiling1 should be reboiled with a few peppercorns4 ,seasonable from the beginning of ,september to the middle of ,october1 when this ketchup should be made4 ,note4--,this flavouring ingredient1 if genuine and well prepared1 is one of the most useful store sauces to the experienced cook1 and no trouble should be spared in its preparation4 ,double ketchup is made by reducing the liquor to half the quantity2 for example1 #a quart must be boiled down to #a pint4 ,this goes farther than ordinary ketchup1 as so little is required to flavour a good quantity of gravy4 ,the sediment may also be bottled for immediate use1 and will be found to answer for flavouring thick soups or gravies4 ,,mushroom ,,powder 7a valuable addition to ,sauces and ,gravies1 when fresh ,mushrooms are not obtainable74 ,ingredients4-- peck of large mushrooms1 #b onions1 #ab cloves1 oz4 of pounded mace1 #b teaspoonfuls of white pepper4 ,mode4--,peel the mushrooms1 wipe them perfectly free from grit and dirt1 remove the black fur1 and reject all those that are at all worm-eaten2 put them into a stewpan with the above ingredients1 but without water2 shake them over a clear fire1 till all the liquor is dried up1 and be careful not to let them burn2 arrange them on tins1 and dry them in a slow oven2 pound them to a fine powder1 which put into small dry bottles2 cork well1 seal the corks1 and keep it in a dry place4 ,in using this powder1 add it to the gravy just before serving1 when it will merely require one boil-up4 ,the flavour imparted by this means to the gravy1 ought to be exceedingly good4 ,seasonable4--,this should be made in ,september1 or at the beginning of ,october4 ,note4--,if the bottles in which it is stored away are not perfectly dry1 as1 also1 the mushroom powder1 it will keep good but a very short time4 ,,mushroom ,,sauce1 very rich and good1 to serve with ,fowls or ,rabbits4 ,ingredients4--#a pint of mushroom-buttons1 salt to taste1 a little grated nutmeg1 #a blade of pounded mace1 #a pint of cream1 #b oz4 of butter1 flour to thicken4 ,mode4--,rub the buttons with a piece of flannel and salt1 to take off the skin2 cut off the stalks1 and put them in a stewpan with the above ingredients1 previously kneading together the butter and flour2 boil the whole for about ten minutes1 stirring all the time4 ,pour some of the sauce over the fowls1 and the remainder serve in a tureen4 ,time4--#aj minutes4 ,average cost1 #bs4 ,sufficient to serve with a pair of fowls4 ,seasonable from ,august to ,october4 ,,mushroom ,,sauce1 ,brown1 to serve with ,roast ,meat1 c4 ,ingredients4-- pint of button mushrooms1 pint of good beef gravy1 #a tablespoonful of mushroom ketchup 7if at hand71 thickening of butter and flour4 ,mode4--,put the gravy into a saucepan1 thicken it1 and stir over the fire until it boils4 ,prepare the mushrooms by cutting off the stalks1 and wiping them free from grit and dirt2 the large flap mushrooms cut into small pieces will answer for a brown sauce1 when the buttons are not obtainable2 put them into the gravy1 and let them simmer very gently for about #aj minutes2 then add the ketchup1 and serve4 ,time4--,rather more than #aj minutes4 ,seasonable from ,august to ,october4 ,note4--,when fresh mushrooms are not obtainable1 the powder may be used as a substitute for brown sauce4 ,,mushroom ,,sauce1 ,white1 to serve with ,boiled ,fowls1 ,cutlets1 c4 ,ingredients4--,rather more than pint of button mushrooms1 lemon-juice1 and water1 #a oz4 of butter1 pint of ,bchamel1 teaspoonful of pounded sugar4 ,mode4--,turn the mushrooms white by putting them into lemon-juice and water1 having previously cut off the stalks and wiped them perfectly free from grit4 ,chop them1 and put them in a stewpan with the butter4 ,when the mushrooms are softened1 add the ,bchamel1 and simmer for about #e minutes2 should they1 however1 not be done enough1 allow rather more time4 ,they should not boil longer than necessary1 as they would then lose their colour and flavour4 ,rub the whole through a tammy1 and serve very hot4 ,after this1 it should be warmed in a bain marie4 ,time4--,altogether hour4 ,average cost1 #as4 ,seasonable from ,august to ,october4 ,,mushroom ,,sauce1 ,white1 to serve with ,boiled ,fowls1 ,cutlets1 c4 7a more simple ,method74 ,ingredients4-- pint of melted butter1 made with milk1 pint of button mushrooms1 #a dessertspoonful of mushroom ketchup1 if at hand2 cayenne and salt to taste4 ,mode4--,make the melted butter with milk1 and add to it the mushrooms1 which must be nicely cleaned1 and free from grit1 and the stalks cut off4 ,let them simmer gently for about #aj minutes1 or until they are quite tender4 ,put in the seasoning and ketchup2 let it just boil1 when serve4 ,time4--,rather more than #aj minutes4 ,average cost1 #h;d4 ,seasonable from ,august to ,october4 ,,mushrooms1 ,baked 7a ,breakfast1 ,luncheon1 or ,supper ,dish74 ,ingredients4--#af to #bj mushroom-flaps1 butter1 pepper to taste4 ,mode4--,for this mode of cooking1 the mushroom-flaps are better than the buttons1 and should not be too large4 ,cut off a portion of the stalk1 peel the top1 and wipe the mushrooms carefully with a piece of flannel and a little fine salt4 ,put them into a tin baking-dish1 with a very small piece of butter placed on each mushroom2 sprinkle over a little pepper1 and let them bake for about #bj minutes1 or longer should the mushrooms be very large4 ,have ready a very hot dish1 pile the mushrooms high in the centre1 pour the gravy round1 and send them to table quickly1 with very hot plates4 ,time4--#bj minutes2 large mushrooms1 hour4 ,average cost1 #a;d4 each for large mushroom-flaps4 ,sufficient for #e or #f persons4 ,seasonable4--,meadow mushrooms in ,september and ,october2 cultivated mushrooms may be had at any time4 ,,mushrooms1 ,broiled 7a ,breakfast1 ,luncheon1 or ,supper ,dish74 ,illustration3 ,,broiled ,,mushrooms4 ,ingredients4--,mushroom-flaps1 pepper and salt to taste1 butter1 lemon-juice4 ,mode4--,cleanse the mushrooms by wiping them with a piece of flannel and a little salt2 cut off a portion of the stalk1 and peel the tops2 broil them over a clear fire1 turning them once1 and arrange them on a very hot dish4 ,put a small piece of butter on each mushroom1 season with pepper and salt1 and squeeze over them a few drops of lemon-juice4 ,place the dish before the fire1 and when the butter is melted1 serve very hot and quickly4 ,moderate-sized flaps are better suited to this mode of cooking than the buttons3 the latter are better in stews4 ,time4--#aj minutes for medium-sized mushrooms4 ,average cost1 #a;d4 each for large mushrooms4 ,sufficient4--,allow #c or #d mushrooms to each person4 ,seasonable4--,meadow mushrooms in ,september and ,october2 cultivated mushrooms may be had at any time4 ,,mushrooms1 ,dried4 ,mode4--,wipe them clean1 take away the brown part1 and peel off the skin2 lay them on sheets of paper to dry1 in a cool oven1 when they will shrivel considerably4 ,keep them in paper bags1 which hang in a dry place4 ,when wanted for use1 put them into cold gravy1 bring them gradually to simmer1 and it will be found that they will regain nearly their usual size4 ,,mushrooms1 ,pickled4 ,ingredients4--,sufficient vinegar to cover the mushrooms2 to each quart of mushrooms1 #b blades of pounded mace1 #a oz4 of ground pepper1 salt to taste4 ,mode4--,choose some nice young button mushrooms for pickling1 and rub off the skin with a piece of flannel and salt1 and cut off the stalks2 if very large1 take out the red inside1 and reject the black ones1 as they are too old4 ,put them into a stewpan1 sprinkle salt over them1 with pounded mace and pepper in the above proportion2 shake them well over a clear fire until the liquor flows1 and keep them there until they are all dried up again2 then add as much vinegar as will cover them2 just let it simmer for #a minute1 and store it away in stone jars for use4 ,when cold1 tie down with bladder and keep in a dry place3 they will remain good for a length of time1 and are generally considered delicious4 ,seasonable4---,make this the same time as ketchup1 from the beginning of ,september to the middle of ,october4 ,,mushrooms1 to ,preserve4 ,ingredients4--,to each quart of mushrooms1 allow #c oz4 butter1 pepper and salt to taste1 the juice of #a lemon1 clarified butter4 ,mode4--,peel the mushrooms1 put them into cold water1 with a little lemon-juice2 take them out and dry them very carefully in a cloth4 ,put the butter into a stewpan capable of holding the mushrooms2 when it is melted1 add the mushrooms1 lemon-juice1 and a seasoning of pepper and salt2 draw them down over a slow fire1 and let them remain until their liquor is boiled away1 and they have become quite dry1 but be careful in not allowing them to stick to the bottom of the stewpan4 ,when done1 put them into pots1 and pour over the top clarified butter4 ,if wanted for immediate use1 they will keep good a few days without being covered over4 ,to re-warm them1 put the mushrooms into a stewpan1 strain the butter from them1 and they will be ready for use4 ,average cost1 #a;d4 each4 ,seasonable4--,meadow mushrooms in ,september and ,october2 cultivated mushrooms may be had at any time4 ,,mushrooms1 ,stewed4 ,ingredients4--#a pint mushroom-buttons1 #c oz4 of fresh butter1 white pepper and salt to taste1 lemon-juice1 #a teaspoonful of flour1 cream or milk1 teaspoonful of grated nutmeg4 ,mode4--,cut off the ends of the stalks1 and pare neatly a pint of mushroom-buttons2 put them into a basin of water1 with a little lemon juice1 as they are done4 ,when all are prepared1 take them from the water with the hands1 to avoid the sediment1 and put them into a stewpan with the fresh butter1 white pepper1 salt1 and the juice of lemon2 cover the pan closely1 and let the mushrooms stew gently from #bj to #be minutes2 then thicken the butter with the above proportion of flour1 add gradually sufficient cream1 or cream and milk1 to make the sauce of a proper consistency1 and put in the grated nutmeg4 ,if the mushrooms are not perfectly tender1 stew them for #e minutes longer1 remove every particle of butter which may be floating on the top1 and serve4 ,time4-- hour4 ,average cost1 from #i;d4 to #bs4 per pint4 ,sufficient for #e or #f persons4 ,seasonable4--,meadow mushrooms in ,september and ,october4 ,,mushrooms1 ,stewed in ,gravy4 ,ingredients4--#a pint of mushroom-buttons1 #a pint of brown gravy1 teaspoonful of grated nutmeg1 cayenne and salt to taste4 ,mode4--,make a pint of brown gravy1 cut nearly all the stalks away from the mushrooms and peel the tops2 put them into a stewpan1 with the gravy1 and simmer them gently from #bj minutes to hour4 ,add the nutmeg and a seasoning of cayenne and salt1 and serve very hot4 ,time4--#bj minutes to hour4 ,average cost1 #i;d4 to #bs4 per pint4 ,sufficient for #e or #f persons4 ,seasonable4--,meadow mushrooms in ,september and ,october4 ,,mustard1 ,how to ,mix4 ,ingredients4--,mustard1 salt and water4 ,mode4--,mustard should be mixed with water that has been boiled and allowed to cool2 hot water destroys its essential properties1 and raw cold water might cause it to ferment4 ,put the mustard into a cup1 with a small pinch of salt1 and mix with it very gradually sufficient boiled water to make it drop from the spoon without being watery4 ,stir and mix well1 and rub the lumps well down with the back of a spoon1 as well-mixed mustard should be perfectly free from these4 ,the mustard-pot should not be more than half-full1 or rather less if it will not be used for a day or two1 as it is so much better when it is freshly mixed4 ,,mustard1 ,indian1 an excellent ,relish to ,bread and ,butter1 or any cold ,meat4 ,ingredients4-- lb4 of the best mustard1 lb4 of flour1 oz4 of salt1 #d shalots1 #d tablespoonfuls of vinegar1 #d tablespoonfuls of ketchup1 bottle of anchovy sauce4 ,mode4--,put the mustard1 flour1 and salt into a basin1 and make them into a stiff paste with boiling water4 ,boil the shalots with the vinegar1 ketchup1 and anchovy sauce1 for #aj minutes1 and pour the whole1 boiling1 over the mixture in the basin2 stir well1 and reduce it to a proper thickness2 put it into a bottle1 with a bruised shalot at the bottom1 and store away for use4 ,this makes an excellent relish1 and if properly prepared will keep for years4 ,,mustard1 ,tartar4 ,ingredients4--,horseradish vinegar1 cayenne1 a teacupful of mustard4 ,mode4--,have ready sufficient horseradish vinegar to mix with the above proportion of mustard2 put the mustard into a cup1 with a slight seasoning of cayenne2 mix it perfectly smooth with the vinegar1 adding this a little at a time2 rub down with the back of a spoon any lumps that may appear1 and do not let it be too thin4 ,mustard may be flavoured in various ways1 with ,tarragon1 shalot1 celery1 and many other vinegars1 herbs1 spices1 c4 ,,mutton4 ,almost every large city has a particular manner of cutting up1 or1 as it is called1 dressing the carcase4 ,in ,london this process is very simple1 and as our butchers have found that much skewering back1 doubling one part over another1 or scoring the inner cuticle or fell1 tends to spoil the meat and shorten the time it would otherwise keep1 they avoid all such treatment entirely4 ,the carcase when flayed 7which operation is performed while yet warm71 the sheep when hung up and the head removed1 presents the profile shown in our cut2 the small numerals indicating the parts or joints into which one-half of the animal is cut4 ,after separating the hind from the fore quarters1 with eleven ribs to the latter1 the quarters are usually subdivided in the manner shown in the sketch1 in which the several joints are defined by the intervening lines and figures4 ,hind quarter3 ,no4 #a1 the leg2 #b1 the loin--the two1 when cut in one piece1 being called the saddle4 ,fore quarter3 ,no4 #c1 the shoulder2 #d and #e the neck2 ,no4 #e being called1 for distinction1 the scrag1 which is generally afterwards separated from #d1 the lower and better joint2 ,no4 #f1 the breast4 ,the haunch of mutton1 so often served at public dinners and special entertainments1 comprises all the leg and so much of the loin1 short of the ribs or lap1 as is indicated on the upper part of the carcase by a dotted line4 ,illustration3 ,,side ,,of ,,mutton1 ,,showing ,,the ,,several ,,joints4 ,,mutton1 ,baked ,minced4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of any joint of cold roast mutton1 #a or #b onions1 #a bunch of savoury herbs1 pepper and salt to taste1 #b blades of pounded mace or nutmeg1 #a teacupful of gravy1 mashed potatoes4 ,mode4--,mince an onion rather fine1 and fry it a light-brown colour2 add the herbs and mutton1 both of which should be also finely minced and well mixed2 season with pepper and salt1 and a little pounded mace or nutmeg1 and moisten with the above proportion of gravy4 ,put a layer of mashed potatoes at the bottom of a dish1 then the mutton1 and then another layer of potatoes1 and bake for about hour4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable at any time4 ,note4--,if there should be a large quantity of meat1 use #b onions instead of #a4 ,,mutton1 ,boiled ,breast of1 and ,caper ,sauce4 ,ingredients4--,breast of mutton1 bread-crumbs1 #b tablespoonfuls of minced savoury herbs 7put a large proportion of parsley71 pepper and salt to taste4 ,mode4--,cut off the superfluous fat2 bone the meat2 sprinkle over a layer of bread-crumbs1 minced herbs1 and seasoning2 roll1 and bind it up firmly4 ,boil gently for #b hours1 remove the tape1 and serve with caper sauce1 a little of which should be poured over the meat4 ,time4--#b hours4 ,average cost1 #f;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable all the year4 ,,mutton1 an excellent way to cook a ,breast of4 ,ingredients4--,breast of mutton1 #b onions1 salt and pepper to taste1 flour1 a bunch of savoury herbs1 green peas4 ,mode4--,cut the mutton into pieces about #b inches square1 and let it be tolerably lean2 put it into a stewpan1 with a little fat or butter1 and fry it of a nice brown2 then dredge in a little flour1 slice the onions1 and put it with the herbs in the stewpan2 pour in sufficient water just to cover the meat1 and simmer the whole gently until the mutton is tender4 ,take out the meat1 strain1 and skim off all the fat from the gravy1 and put both the meat and gravy back into the stewpan2 add about a quart of young green peas1 and let them boil gently until done4 #b or #c slices of bacon added and stewed with the mutton give additional flavour2 and1 to insure the peas being a beautiful green colour1 they may be boiled in water separately1 and added to the stew at the moment of serving4 ,time4--#b hours4 ,average cost1 #f;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,june to ,august4 ,,mutton1 ,broiled1 and ,tomato ,sauce4 ,,cold ,,meat ,,cookery4 ,ingredients4--,a few slices of cold mutton1 tomato sauce4 ,mode4--,cut some nice slices from a cold leg or shoulder of mutton2 season them with pepper and salt1 and broil over a clear fire4 ,make some tomato sauce1 pour it over the mutton1 and serve4 ,this makes an excellent dish1 and must be served very hot4 ,time4--,about #e minutes to broil the mutton4 ,seasonable in ,september and ,october1 when tomatoes are plentiful and seasonable4 ,,mutton ,,broth1 to ,make4 ,ingredients4--#a lb4 of the scrag end of the neck of mutton1 #a onion1 a bunch of sweet herbs1 turnip1 #c pints of water1 pepper and salt to taste4 ,mode4--,put the mutton into a stewpan2 pour over the water cold1 and add the other ingredients4 ,when it boils1 skim it very carefully1 cover the pan closely1 and let it simmer very gently for an hour2 strain it1 let it cool1 take off all the fat from the surface1 and warm up as much as may be required1 adding1 if the patient be allowed to take it1 a teaspoonful of minced parsley which has been previously scalded4 ,pearl barley or rice are very nice additions to mutton broth1 and should be boiled as long as the other ingredients4 ,when either of these is added1 the broth must not be strained1 but merely thoroughly skimmed4 ,plain mutton broth without seasoning is made by merely boiling the mutton1 water1 and salt together1 straining it1 letting the broth cool1 skimming all the fat off1 and warming up as much as is required4 ,this preparation would be very tasteless and insipid1 but likely to agree with very delicate stomachs1 whereas the least addition of other ingredients would have the contrary effect4 ,time4--#a hour4 ,average cost1 #g;d4 ,sufficient to make from #a to #b pints of broth4 ,seasonable at any time4 ,note4--,veal broth may be made in the same manner2 the knuckle of a leg or shoulder is the part usually used for this purpose4 ,it is very good with the addition of the inferior joints of a fowl1 or a few shank-bones4 ,,mutton ,,broth1 to ,make ,quickly4 ,ingredients4--#a or #b chops from a neck of mutton1 #a pint of water1 a small bunch of sweet herbs1 of an onion1 pepper and salt to taste4 ,mode4--,cut the meat into small pieces2 put it into a saucepan with the bones1 but no skin or fat2 add the other ingredients2 cover the saucepan1 and bring the water quickly to boil4 ,take the lid off1 and continue the rapid boiling for #bj minutes1 skimming it well during the process2 strain the broth into a basin2 if there should be any fat left on the surface1 remove it by laying a piece of thin paper on the top2 the greasy particles will adhere to the paper1 and so free the preparation from them4 ,to an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top2 to avoid this1 it is always better to allow it to get thoroughly cool1 the fat can then be so easily removed4 ,time4--#bj minutes after the water boils4 ,average cost1 #e;d4 ,sufficient to make pint of broth4 ,seasonable at any time4 ,,mutton1 ,haunch of1 to ,carve4 ,a deep cut should1 in the first place1 be made quite down to the bone1 across the knuckle-end of the joint1 along the line #a to #b4 ,this will let the gravy escape2 and then it should be carved1 in not too thick slices1 along the whole length of the haunch1 in the direction of the line from #d to #c4 ,illustration3 ,,haunch ,,of ,,mutton4 ,,mutton1 ,leg of1 to ,carve4 ,this homely1 but capital ,english joint1 is almost invariably served at table as shown in the engraving4 ,the carving of it is not very difficult3 the knife should be carried sharply down in the direction of the line from #a to #b1 and slices taken from either side1 as the guests may desire1 some liking the knuckle-end1 as well done1 and others preferring the more underdone part4 ,the fat should be sought near the line #c to #d4 ,some connoisseurs are fond of having this joint dished with the under-side uppermost1 so as to get at the finely-grained meat lying under that part of the joint1 known as the ,pope's eye2 but this is an extravagant fashion1 and one that will hardly find favour in the eyes of many economical ,british housewives and housekeepers4 ,illustration3 ,,leg ,,of ,,mutton4 ,,mutton1 ,loin of1 to ,carve4 ,illustration3 ,,loin ,,of ,,mutton4 ,there is one point in connection with carving a loin of mutton which includes every other2 that is1 that the joint should be thoroughly well jointed by the butcher before it is cooked4 ,this knack of jointing requires practice and the proper tools2 and no one but the butcher is supposed to have these4 ,if the bones be not well jointed1 the carving of a loin of mutton is not a gracious business2 whereas1 if that has been attended to1 it is an easy and untroublesome task4 ,the knife should be inserted at fig4 #a1 and after feeling your way between the bones1 it should be carried sharply in the direction of the line #a to #b4 ,as there are some people who prefer the outside cut1 while others do not like it1 the question as to their choice of this should be asked4 ,,mutton1 ,saddle of1 to ,carve4 ,illustration3 ,,saddle ,,of ,,mutton4 ,although we have heard1 at various intervals1 growlings expressed at the inevitable 8saddle of mutton0 at the dinner-parties of our middle classes1 yet we doubt whether any other joint is better liked1 when it has been well hung and artistically cooked4 ,there is a diversity of opinion respecting the mode of sending this joint to table2 but it has only reference to whether or no there shall be any portion of the tail1 or1 if so1 how many joints of the tail4 ,some trim the tail with a paper frill4 ,the carving is not difficult3 it is usually cut in the direction of the line from #b to #a1 quite down to the bones1 in evenly-sliced pieces4 ,a fashion1 however1 patronized by some1 is to carve it obliquely1 in the direction of the line from #d to #c2 in which case the joint would be turned round the other way1 having the tail end on the right of the carver4 ,,mutton1 ,shoulder of1 to ,carve4 ,illustration3 ,,shoulder ,,of ,,mutton4 ,this is a joint not difficult to carve4 ,the knife should be drawn from the outer edge of the shoulder in the direction of the line from #a to #b1 until the bone of the shoulder is reached4 ,as many slices as can be carved in this manner should be taken1 and afterwards the meat lying on each side of the blade-bone should be served1 by carving in the direction of #c to #d and #e to #f4 ,the uppermost side of the shoulder being now finished1 the joint should be turned1 and slices taken off along its whole length4 ,there are some who prefer this under-side of the shoulder for its juicy flesh1 although the grain of the meat is not so fine as that on the other side4 ,,mutton ,,chops1 ,broiled4 ,ingredients4--,loin of mutton1 pepper and salt1 a small piece of butter4 ,mode4--,cut the chops from a well-hung tender loin of mutton1 remove a portion of the fat1 and trim them into a nice shape2 slightly beat and level them2 place the gridiron over a bright clear fire1 rub the bars with a little fat1 and lay on the chops4 ,whilst broiling1 frequently turn them1 and in about #h minutes they will be done4 ,season with pepper and salt1 dish them on a very hot dish1 rub a small piece of butter on each chop1 and serve very hot and expeditiously4 ,time4--,about #h minutes4 ,average cost1 #aj;d4 per lb4 ,sufficient4--,allow #a chop to each person4 ,seasonable at any time4 ,,mutton-,,collops4 ,ingredients4--,a few slices of a cold leg or loin of mutton1 salt and pepper to taste1 #a blade of pounded mace1 #a small bunch of savoury herbs minced very fine1 #b or #c shalots1 #b or #c oz4 of butter1 #a dessertspoonful of flour1 pint of gravy1 #a tablespoonful of lemon-juice4 ,mode4--,cut some very thin slices from a leg or the chump end of a loin of mutton2 sprinkle them with pepper1 salt1 pounded mace1 minced savoury herbs1 and minced shalot2 fry them in butter1 stir in a dessertspoonful of flour1 add the gravy and lemon-juice1 simmer very gently about #e or #g minutes1 and serve immediately4 ,time4--#e to #g minutes4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable at any time4 ,,mutton1 ,curried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of any joint of cold mutton1 #b onions1 lb4 of butter1 #a dessertspoonful of curry-powder1 #a dessertspoonful of flour1 salt to taste1 pint of stock or water4 ,mode4--,slice the onions in thin rings1 and put them into a stewpan with the butter1 and fry of a light brown2 stir in the curry-powder1 flour1 and salt1 and mix all together4 ,cut the meat into nice thin slices 7if there is not sufficient to do this1 it may be minced71 and add it to the other ingredients2 when well browned1 add the stock or gravy1 and stew gently for about hour4 ,serve in a dish with a border of boiled rice1 the same as for other curries4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable in winter4 ,,mutton ,,cutlets1 with ,mashed ,potatoes4 ,ingredients4--,about #c lbs4 of the best end of the neck of mutton1 salt and pepper to taste1 mashed potatoes4 ,mode4--,procure a well-hung neck of mutton1 saw off about #c inches of the top of the bones1 and cut the cutlets of a moderate thickness4 ,shape them by chopping off the thick part of the chine-bone2 beat them flat with a cutlet-chopper1 and scrape quite clean1 a portion of the top of the bone4 ,broil them over a nice clear fire for about #g or #h minutes1 and turn them frequently4 ,have ready some smoothly-mashed white potatoes2 place these in the middle of the dish2 when the cutlets are done1 season with pepper and salt2 arrange them round the potatoes1 with the thick end of the cutlets downwards1 and serve very hot and quickly4 ,time4--#g or #h minutes4 ,average cost1 for this quantity1 #bs4 #d;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,illustration3 ,,mutton ,,cutlets4 ,note4--,cutlets may be served in various ways2 with peas1 tomatoes1 onions1 sauce piquant1 c4 ,,mutton1 ,braised ,fillet of1 with ,french ,beans4 ,ingredients4--,the chump end of a loin of mutton1 buttered paper1 ,french beans1 a little glaze1 #a pint of gravy4 ,mode4--,roll up the mutton in a piece of buttered paper1 roast it for #b hours1 and do not allow it to acquire the least colour4 ,have ready some ,french beans1 boiled1 and drained on a sieve2 remove the paper from the mutton1 glaze it2 just heat up the beans in the gravy1 and lay them on the dish with the meat over them4 ,the remainder of the gravy may be strained1 and sent to table in a tureen4 ,time4--#b hours4 ,average cost1 #h;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,mutton1 ,haricot4 ,ingredients4--#d lbs4 of the middle or best end of the neck of mutton1 #c carrots1 #c turnips1 #c onions1 pepper and salt to taste1 #a tablespoonful of ketchup or ,harvey's sauce4 ,mode4--,trim off some of the fat1 cut the mutton into rather thin chops1 and put them into a frying-pan with the fat trimmings4 ,fry of a pale brown1 but do not cook them enough for eating4 ,cut the carrots and turnips into dice1 and the onions into slices1 and slightly fry them in the same fat that the mutton was browned in1 but do not allow them to take any colour4 ,now lay the mutton at the bottom of a stewpan1 then the vegetables1 and pour over them just sufficient boiling water to cover the whole4 ,give the boil1 skim well1 and then set the pan on the side of the fire to simmer gently until the meat is tender4 ,skim off every particle of fat1 add a seasoning of pepper and salt1 and a little ketchup1 and serve4 ,this dish is very much better if made the day before it is wanted for table1 as the fat can be so much more easily removed when the gravy is cold4 ,this should be particularly attended to1 as it is apt to be rich and greasy if eaten the same day it is made4 ,it should be served in rather a deep dish4 ,time4--#b hours to simmer gently4 ,average cost1 for this quantity1 #cs4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,mutton1 ,haricot4 ,ingredients4--,breast or scrag of mutton1 flour1 pepper1 and salt to taste1 #a large onion1 #c cloves1 a bunch of savoury herbs1 #a blade of mace1 carrots and turnips1 sugar4 ,mode4--,cut the mutton into square pieces1 and fry them a nice colour2 then dredge over them a little flour and a seasoning of pepper and salt4 ,put all into a stewpan1 and moisten with boiling water1 adding the onion1 stuck with #c cloves1 the mace1 and herbs4 ,simmer gently till the meat is done1 skim off all the fat1 and then add the carrots and turnips1 which should be previously cut in dice and fried in a little sugar to colour them4 ,let the whole simmer again for #aj minutes2 take out the onion and bunch of herbs1 and serve4 ,time4--,about #c hours to simmer4 ,average cost1 #f;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,mutton1 ,haricot4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold neck or loin of mutton1 #b oz4 of butter1 #c onions1 #a dessertspoonful of flour1 pint of good gravy1 pepper and salt to taste1 #b tablespoonfuls of port wine1 #a tablespoonful of mushroom ketchup1 #b carrots1 #b turnips1 #a head of celery4 ,mode4--,cut the cold mutton into moderate-sized chops1 and take off the fat2 slice the onions1 and fry them with the chops1 in a little butter1 of a nice brown colour2 stir in the flour1 add the gravy1 and let it stew gently nearly an hour4 ,in the mean time boil the vegetables until nearly tender1 slice them1 and add them to the mutton about hour before it is to be served4 ,season with pepper and salt1 add the ketchup and port wine1 give one boil1 and serve4 ,time4--#a hour4 ,average cost1 exclusive of the cold meat1 #f;d4 ,seasonable at any time4 ,,mutton1 ,hashed4 ,ingredients4--,the remains of cold roast shoulder or leg of mutton1 #f whole peppers1 #f whole allspice1 a faggot of savoury herbs1 head of celery1 #a onion1 #b oz4 of butter1 flour4 ,mode4--,cut the meat in nice even slices from the bones1 trimming off all superfluous fat and gristle2 chop the bones and fragments of the joints1 put them into a stewpan with the pepper1 spice1 herbs1 and celery2 cover with water1 and simmer for #a hour4 ,slice and fry the onion of a nice pale-brown colour1 dredge in a little flour to make it thick1 and add this to the bones1 c4 ,stew for hour1 strain the gravy1 and let it cool2 then skim off every particle of fat1 and put it1 with the meat1 into a stewpan4 ,flavour with ketchup1 ,harvey's sauce1 tomato sauce1 or any flavouring that may be preferred1 and let the meat gradually warm through1 but not boil1 or it will harden4 ,to hash meat properly1 it should be laid in cold gravy1 and only left on the fire just long enough to warm through4 ,time4--#a hour to simmer the gravy4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable at any time4 ,,mutton1 ,roast ,haunch of4 ,illustration3 ,,haunch ,,of ,,mutton4 ,ingredients4--,haunch of mutton1 a little salt1 flour4 ,mode4--,let this joint hang as long as possible without becoming tainted1 and while hanging dust flour over it1 which keeps off the flies1 and prevents the air from getting to it4 ,if not well hung1 the joint1 when it comes to table1 will do credit neither to the butcher nor the cook1 as it will not be tender4 ,wash the outside well1 lest it should have a bad flavour from keeping2 then flour it and put it down to a nice brisk fire1 at some distance1 so that it may gradually warm through4 ,keep continually basting1 and about hour before it is served1 draw it nearer to the fire to get nicely brown4 ,sprinkle a little fine salt over the meat1 pour off the dripping1 add a little boiling water slightly salted1 and strain this over the joint4 ,place a paper ruche on the bone1 and send red-currant jelly and gravy in a tureen to table with it4 ,time4--,about #d hours4 ,average cost1 #aj;d4 per lb4 ,sufficient for #h to #aj persons4 ,seasonable4--,in best season from ,september to ,march4 ,,mutton1 ,boiled ,leg of4 ,ingredients4--,mutton1 water1 salt4 ,mode4--,a leg of mutton for boiling should not hang too long1 as it will not look a good colour when dressed4 ,cut off the shank-bone1 trim the knuckle1 and wash and wipe it very clean2 plunge it into sufficient boiling water to cover it2 let it boil up1 then draw the saucepan to the side of the fire1 where it should remain till the finger can be borne in the water4 ,then place it sufficiently near the fire1 that the water may gently simmer1 and be very careful that it does not boil fast1 or the meat will be hard4 ,skim well1 add a little salt1 and in about #b hours after the water begins to simmer1 a moderate-sized leg of mutton will be done4 ,serve with carrots and mashed turnips1 which may be boiled with the meat1 and send caper sauce to table with it in a tureen4 ,time4--,a moderate-sized leg of mutton of #i lbs41 #b hours after the water boils2 one of #ab lbs41 #c hours4 ,average cost1 #h;d4 per lb4 ,sufficient4--,a moderate-sized leg of mutton for #f or #h persons4 ,seasonable nearly all the year1 but not so good in ,june1 ,july1 and ,august4 ,note4--,when meat is liked very thoroughly cooked1 allow more time than stated above4 ,the liquor this joint was boiled in should be converted into soup4 ,,mutton1 ,boned ,leg of1 ,stuffed4 ,ingredients4--,a small leg of mutton1 weighing #f or #g lbs41 forcemeat1 #b shalots finely minced4 ,mode4--,make a forcemeat1 to which add #b finely-minced shalots4 ,bone the leg of mutton1 without spoiling the skin1 and cut off a great deal of the fat4 ,fill the hole up whence the bone was taken with the forcemeat1 and sew it up underneath1 to prevent its falling out4 ,bind and tie it up compactly1 and roast it before a nice clear fire for about #b hours or rather longer2 remove the tape and send it to table with a good gravy4 ,it may be glazed or not1 as preferred4 ,time4--#b hours1 or rather longer4 ,average cost1 #ds4 #h;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,mutton1 ,braised ,leg of4 ,ingredients4--#a small leg of mutton1 #d carrots1 #c onions1 #a faggot of savoury herbs1 a bunch of parsley1 seasoning to taste of pepper and salt1 a few slices of bacon1 a few veal trimmings1 pint of gravy or water4 ,mode4--,line the bottom of a braising-pan with a few slices of bacon1 put in the carrots1 onions1 herbs1 parsley1 and seasoning1 and over these place the mutton4 ,cover the whole with a few more slices of bacon and the veal trimmings1 pour in the gravy or water1 and stew very gently for #d hours4 ,strain the gravy1 reduce it to a glaze over a sharp fire1 glaze the mutton with it1 and send it to table1 placed on a dish of white haricot beans boiled tender1 or garnished with glazed onions4 ,time4--#d hours4 ,average cost1 #es4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,mutton1 ,roast ,leg of4 ,illustration3 ,,leg ,,of ,,mutton4 ,ingredients4--,leg of mutton1 a little salt4 ,mode4--,as mutton1 when freshly killed1 is never tender1 hang it almost as long as it will keep2 flour it1 and put it in a cool airy place for a few days1 if the weather will permit4 ,wash off the flour1 wipe it very dry1 and cut off the shank-bone2 put it down to a brisk clear fire1 dredge with flour1 and keep continually basting the whole time it is cooking4 ,about #bj minutes before serving1 draw it near the fire to get nicely brown2 sprinkle over it a little salt1 dish the meat1 pour off the dripping1 add some boiling water slightly salted1 strain it over the joint1 and serve4 ,time4--,a leg of mutton weighing #aj lbs41 about #b or #b hours2 one of #g lbs41 about #b hours1 or rather less4 ,average cost1 #h;d4 per lb4 ,sufficient4--,a moderate-sized leg of mutton sufficient for #f or #h persons4 ,seasonable at any time1 but not so good in ,june1 ,july1 and ,august4 ,,mutton1 ,roast ,loin of4 ,ingredients4--,loin of mutton1 a little salt4 ,mode4--,cut and trim off the superfluous fat1 and see that the butcher joints the meat properly1 as thereby much annoyance is saved to the carver1 when it comes to table4 ,have ready a nice clear fire 7it need not be a very wide large one71 put down the meat1 dredge with flour1 and baste well until it is done4 ,make the gravy as for roast leg of mutton1 and serve very hot4 ,time4--,a loin of mutton weighing #f lbs41 #a hour1 or rather longer4 ,average cost1 #h;d1 per lb4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,illustration3 ,,loin ,,of ,,mutton4 ,,mutton1 ,rolled loin of 7very ,excellent74 ,ingredients4--,about #f lbs4 of a loin of mutton1 teaspoonful of pepper1 teaspoonful of pounded allspice1 teaspoonful of mace1 teaspoonful of nutmeg1 #f cloves1 forcemeat1 #a glass of port wine1 #b tablespoonfuls of mushroom ketchup4 ,mode4--,hang the mutton till tender1 bone it1 and sprinkle over it pepper1 mace1 cloves1 allspice1 and nutmeg in the above proportion1 all of which must be pounded very fine4 ,let it remain for a day1 then make a forcemeat1 cover the meat with it1 and roll and bind it up firmly4 ,half bake it in a slow oven1 let it grow cold1 take off the fat1 and put the gravy into a stewpan2 flour the meat1 put it in the gravy1 and stew it till perfectly tender4 ,now take out the meat1 unbind it1 add to the gravy wine and ketchup as above1 give one boil1 and pour over the meat4 ,serve with red-currant jelly2 and1 if obtainable1 a few mushrooms stewed for a few minutes in the gravy1 will be found a great improvement4 ,time4--#a hour to bake the meat1 #a hour to stew gently4 ,average cost1 #ds4 #i;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,this joint will be found very nice if rolled and stuffed1 as here directed1 and plainly roasted4 ,it should be well basted1 and served with a good gravy and currant jelly4 ,,mutton1 ,boiled ,neck of4 ,ingredients4--#d lbs4 of the middle1 or best end of the neck of mutton2 a little salt4 ,mode4--,trim off a portion of the fat1 should there be too much1 and if it is to look particularly nice1 the chine-bone should be sawn down1 the ribs stripped half-way down1 and the ends of the bones chopped off2 this is1 however1 not necessary4 ,put the meat into sufficient boiling water to cover it2 when it boils1 add a little salt and remove all the scum4 ,draw the saucepan to the side of the fire1 and let the water get so cool that the finger may be borne in it2 then simmer very slowly and gently until the meat is done1 which will be in about #a hour1 or rather more1 reckoning from the time that it begins to simmer4 ,serve with turnips and caper sauce1 and pour a little of it over the meat4 ,the turnips should be boiled with the mutton2 and when at hand1 a few carrots will also be found an improvement4 ,these1 however1 if very large and thick1 must be cut into long thinnish pieces1 or they will not be sufficiently done by the time the mutton is ready4 ,garnish the dish with carrots and turnips1 placed alternately round the mutton4 ,time4--#d lbs4 of the neck of mutton1 about #a hour4 ,average cost1 #h;d4 per lb4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,mutton1 ,ragot of ,cold ,neck of4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a cold neck or loin of mutton1 #b oz4 of butter1 a little flour1 #b onions sliced1 pint of water1 #b small carrots1 #b turnips1 pepper and salt to taste4 ,mode4--,cut the mutton into small chops1 and trim off the greater portion of the fat2 put the butter into a stewpan1 dredge in a little flour1 add the sliced onions1 and keep stirring till brown2 then put in the meat4 ,when this is quite brown1 add the water1 and the carrots and turnips1 which should be cut into very thin slices2 season with pepper and salt1 and stew till quite tender1 which will be in about hour4 ,when in season1 green peas may be substituted for the carrots and turnips3 they should be piled in the centre of the dish1 and the chops laid round4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable1 with peas1 from ,june to ,august4 ,,mutton1 ,roast ,neck of4 ,ingredients4--,neck of mutton2 a little salt4 ,mode4--,for roasting1 choose the middle1 or the best end1 of the neck of mutton1 and if there is a very large proportion of fat1 trim off some of it1 and save it for making into suet puddings1 which will be found exceedingly good4 ,let the bones be cut short1 and see that it is properly jointed before it is laid down to the fire1 as they will be more easily separated when they come to table4 ,place the joint at a nice brisk fire1 dredge it with flour1 and keep continually basting until done4 ,a few minutes before serving1 draw it nearer the fire to acquire a nice colour1 sprinkle over it a little salt1 pour off the dripping1 add a little boiling water slightly salted2 strain this over the meat and serve4 ,red-currant jelly may be sent to table with it4 ,time4--#d lbs4 of the neck of mutton1 rather more than #a hour4 ,average cost1 #h;d4 per lb4 ,sufficient for #d or #f persons4 ,seasonable at any time4 ,illustration3 ,,neck ,,of ,,mutton4 #a-b4 ,best end4 #b-c4 ,scrag4 ,,mutton ,,pie4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of a cold leg1 loin1 or neck of mutton1 pepper and salt to taste1 #b blades of pounded mace1 #a dessertspoonful of chopped parsley1 #a teaspoonful of minced savoury herbs2 when liked1 a little minced onion or shalot2 #c or #d potatoes1 #a teacupful of gravy2 crust4 ,mode4--,cold mutton may be made into very good pies if well seasoned and mixed with a few herbs2 if the leg is used1 cut it into very thin slices2 if the loin or neck1 into thin cutlets4 ,place some at the bottom of the dish2 season well with pepper1 salt1 mace1 parsley1 and herbs2 then put a layer of potatoes sliced1 then more mutton1 and so on till the dish is full2 add the gravy1 cover with a crust1 and bake for #a hour4 ,time4--#a hour4 ,seasonable at any time4 ,note4--,the remains of an underdone leg of mutton may be converted into a very good family pudding1 by cutting the meat into slices1 and putting them into a basin lined with a suet crust4 ,it should be seasoned well with pepper1 salt1 and minced shalot1 covered with a crust1 and boiled for about three hours4 ,,mutton ,,pie4 ,ingredients4--#b lbs4 of the neck or loin of mutton1 weighed after being boned2 #b kidneys1 pepper and salt to taste1 #b teacupfuls of gravy or water1 #b tablespoonfuls of minced parsley2 when liked1 a little minced onion or shalot2 puff crust4 ,mode4--,bone the mutton1 and cut the meat into steaks all of the same thickness1 and leave but very little fat4 ,cut up the kidneys1 and arrange these with the meat neatly in a pie-dish2 sprinkle over them the minced parsley and a seasoning of pepper and salt2 pour in the gravy1 and cover with a tolerably good puff crust4 ,bake for #a hour1 or rather longer1 should the pie be very large1 and let the oven be rather brisk4 ,a well-made suet crust may be used instead of puff crust1 and will be found exceedingly good4 ,time4--#a hour1 or rather longer4 ,average cost1 #bs4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,mutton ,,pudding4 ,ingredients4--,about #b lbs4 of the chump end of the loin of mutton1 weighed after being boned2 pepper and salt to taste1 suet crust made with milk1 in the proportion of #f oz4 of suet to each pound of flour2 a very small quantity of minced onion 7this may be omitted when the flavour is not liked74 ,mode4--,cut the meat into rather thin slices1 and season them with pepper and salt2 line the pudding-dish with crust2 lay in the meat1 and nearly1 but do not quite1 fill it up with water2 when the flavour is liked1 add a small quantity of minced onion2 cover with crust1 and proceed in the same manner as directed in recipe for rump steak and kidney pudding4 ,time4--,about #c hours4 ,average cost1 #as4 #i;d4 ,sufficient for #f persons4 ,seasonable all the year1 but more suitable in winter4 ,,mutton1 ,roast ,saddle of4 ,ingredients4--,saddle of mutton2 a little salt4 ,mode4--,to insure this joint being tender1 let it hang for ten days or a fortnight1 if the weather permits4 ,cut off the tail and flaps1 and trim away every part that has not indisputable pretensions to be eaten1 and have the skin taken off and skewered on again4 ,put it down to a bright1 clear fire1 and1 when the joint has been cooking for an hour1 remove the skin and dredge it with flour4 ,it should not be placed too near the fire1 as the fat should not be in the slightest degree burnt1 but kept constantly basted1 both before and after the skin is removed4 ,sprinkle some salt over the joint2 make a little gravy in the dripping-pan2 pour it over the meat1 which send to table with a tureen of made gravy and red-currant jelly4 ,time4--,a saddle of mutton weighing #aj lbs41 #b hours2 #ad lbs41 #c hours4 ,when liked underdone1 allow rather less time4 ,average cost1 #aj;d4 per lb4 ,sufficient4--,a moderate-sized saddle of #aj lbs4 for #g or #h persons4 ,seasonable all the year2 not so good when lamb is in full season4 ,illustration3 ,,saddle ,,of ,,mutton4 ,,mutton1 ,roast ,shoulder of4 ,ingredients4--,shoulder of mutton2 a little salt4 ,mode4--,put the joint down to a bright1 clear fire2 flour it well1 and keep continually basting4 ,about hour before serving1 draw it near the fire1 that the outside may acquire a nice brown colour1 but not sufficiently near to blacken the fat4 ,sprinkle a little fine salt over the meat1 empty the dripping-pan of its contents1 pour in a little boiling water slightly salted1 and strain this over the joint4 ,onion sauce1 or stewed ,spanish onions1 are usually sent to table with this dish1 and sometimes baked potatoes4 ,time4--,a shoulder of mutton weighing #f or #g lbs41 #a hour4 ,average cost1 #h;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,illustration3 ,,shoulder ,,of ,,mutton4 ,note4--,shoulder of mutton may be dressed in a variety of ways2 boiled1 and served with onion sauce2 boned1 and stuffed with a good veal forcemeat2 or baked1 with sliced potatoes in the dripping-pan4 ,,mutton ,,soup1 ,good4 ,ingredients4--,a neck of mutton about #e or #f lbs41 #c carrots1 #c turnips1 #b onions1 a large bunch of sweet herbs1 including parsley2 salt and pepper to taste2 a little sherry1 if liked2 #c quarts of water4 ,mode4--,lay the ingredients in a covered pan before the fire1 and let them remain there the whole day1 stirring occasionally4 ,the next day put the whole into a stewpan1 and place it on a brisk fire4 ,when it commences to boil1 take the pan off the fire1 and put it on one side to simmer until the meat is done4 ,when ready for use1 take out the meat1 dish it up with carrots and turnips1 and send it to table2 strain the soup1 let it cool1 skim off all the fat1 season and thicken it with a tablespoonful1 or rather more1 of arrowroot2 flavour with a little sherry1 simmer for #e minutes1 and serve4 ,time4--#ae hours4 ,average cost1 including the meat1 #as4 #c;d4 per quart4 ,seasonable at any time4 ,sufficient for #h persons4 ,,nasturtiums1 ,pickled 7a very good ,substitute for ,capers74 ,ingredients4--,to each pint of vinegar1 #a oz4 of salt1 #f peppercorns1 nasturtiums4 ,mode4--,gather the nasturtium pods on a dry day1 and wipe them clean with a cloth2 put them in a dry glass bottle1 with vinegar1 salt1 and pepper1 in the above proportion4 ,if you cannot find enough ripe to fill a bottle1 cork up what you have got until you have some more fit2 they may be added from day to day4 ,bung up the bottles1 and seal or rosin the tops4 ,they will be fit for use in #aj or #ab months2 and the best way is to make them one season for the next4 ,seasonable4--,look for nasturtium-pods from the end of ,july to the end of ,august4 ,,nectarines1 ,preserved4 ,ingredients4--,to every lb4 of sugar allow pint of water2 nectarines4 ,mode4--,divide the nectarines in two1 take out the stones1 and make a strong syrup with sugar and water in the above proportion4 ,put in the nectarines1 and boil them until they have thoroughly imbibed the sugar4 ,keep the fruit as whole as possible1 and turn it carefully into a pan4 ,the next day boil it again for a few minutes1 take out the nectarines1 put them into jars1 boil the syrup quickly for five minutes1 pour it over the fruit1 and1 when cold1 cover the preserve down4 ,the syrup and preserve must be carefully skimmed1 or it will not be clear4 ,time4--#aj minutes to boil the sugar and water2 #bj minutes to boil the fruit the first time1 #aj minutes the second time2 #e minutes to boil the syrup4 ,seasonable in ,august and ,september1 but cheapest in ,september4 ,,nectar1 ,welsh4 ,ingredients4--#a lb4 of raisins1 #c lemons1 #b lbs4 of loaf sugar1 #b gallons of boiling water4 ,mode4--,cut the peel of the lemons very thin1 pour upon it the boiling water1 and1 when cool1 add the strained juice of the lemons1 the sugar1 and the raisins1 stoned and chopped very fine4 ,let it stand #d or #e days1 stirring it every day2 then strain it through a jelly-bag1 and bottle it for present use4 ,time4--#d or #e days4 ,average cost1 #as4 #i;d4 ,sufficient to make #b gallons4 ,,negus1 to make4 ,ingredients4--,to every pint of port wine allow #a quart of boiling water1 lb4 of sugar1 #a lemon1 grated nutmeg to taste4 ,mode4--,as this beverage is more usually drunk at children's parties than at any other1 the wine need not be very old or expensive for the purpose1 a new fruity wine answering very well for it4 ,put the wine into a jug1 rub some lumps of sugar 7equal to lb47 on the lemon-rind until all the yellow part of the skin is absorbed1 then squeeze the juice1 and strain it4 ,add the sugar and lemon-juice to the port-wine1 with the grated nutmeg2 pour over it the boiling water1 cover the jug1 and1 when the beverage has cooled a little1 it will be fit for use4 ,negus may also be made of sherry1 or any other sweet white wine1 but is more usually made of port than of any other beverage4 ,sufficient4--,allow #a pint of wine1 with the other ingredients in proportion1 for a party of #i or #aj children4 ,,november--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,thick ,grouse ,soup1 removed by ,crimped ,cod and ,oyster ,sauce4 ,baked ,whitings4 ,vase of ,fried ,smelts4 ,flowers4 ,clear ,ox-tail ,soup1 removed by ,fillets of ,turbot la ,crme4 ,entres4 ,poulet la ,marengo4 ,fillets of ,leveret4 ,vase of ,ragot of ,lobster4 ,flowers4 ,mushrooms sauts4 ,second ,course4 ,haunch of ,mutton4 ,cold ,game ,pie4 ,vase of ,lark ,pudding4 ,flowers4 ,roast ,fowls4 ,boiled ,ham4 ,boiled ,turkey and ,celery ,sauce4 ,third ,course4 ,partridges1 removed by ,apple ,tart4 ,plum-pudding4 ,shell-,fish4 ,wine ,jelly4 ,pommes la ,vase of ,vol-au-,vent ,cond4 ,flowers4 of ,pears4 ,blancmange4 ,snipes1 ,prawns4 removed by ,apricot ,tartlets4 ,charlotte glace4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,hare soup2 ,julienne soup2 baked cod2 soles la ,normandie4 ,entres4--,riz de veau aux tomates2 lobster patties2 mutton cutlets and ,soubise sauce2 crotades of marrow aux fines herbes4 ,second ,course4--,roast sirloin of beef2 braised goose2 boiled fowls and celery sauce2 bacon-cheek1 garnished with sprouts4 ,third ,course4--,wild ducks2 partridges2 apples la ,portugaise2 ,bavarian cream2 apricot-jam sandwiches2 cheesecakes2 ,charlotte la vanille2 plum-pudding2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,mulligatawny soup2 fried slices of codfish and oyster sauce2 eels en matelote4 ,entres4--,broiled pork cutlets and tomato sauce2 tendrons de veau la jardinire4 ,second ,course4--,boiled leg of mutton and vegetables2 roast goose2 cold game pie4 ,third ,course4--,snipes2 teal2 apple souffl2 iced ,charlotte2 tartlets2 champagne jelly2 coffee cream2 mince pies2 dessert and ices4 ,dinners for #f persons4 ,first ,course4--,oyster soup2 crimped cod and oyster sauce2 fried perch and ,dutch sauce4 ,entres4--,pigs' feet la ,bchamel2 curried rabbit4 ,second ,course4--,roast sucking-pig2 boiled fowls and oyster sauce2 vegetables4 ,third ,course4--,jugged hare2 meringues la crme2 apple custard2 vol-au-vent of pears2 whipped cream2 cabinet pudding2 dessert4 99 99 99 99 99 ,first ,course4--,game soup2 slices of codfish and ,dutch sauce2 fried eels4 ,entres4--,kidneys la ,matre d',htel2 oyster patties4 ,second ,course4--,saddle of mutton2 boiled capon and rice2 small ham2 lark pudding4 ,third ,course4--,roast hare2 apple tart2 pineapple cream2 clear jelly2 cheesecakes2 marrow pudding2 ,nesselrode pudding2 dessert4 ,,november1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,white soup4 #b4 ,roast haunch of mutton1 haricot beans1 potatoes4 #c4 ,apple tart1 ginger pudding4 ,monday4--#a4 ,stewed eels4 #b4 ,veal cutlets garnished with rolled bacon2 cold mutton and winter salad4 #c4 ,baked rice pudding4 ,tuesday4--#a4 ,roast fowls1 garnished with water-cresses2 boiled bacon-cheek2 hashed mutton from remains of haunch4 #b4 ,apple pudding4 ,wednesday4--#a4 ,boiled leg of pork1 carrots1 parsnips1 and pease-pudding2 fowl croquettes made with remainder of cold fowl4 #b4 ,baroness pudding4 ,thursday4--#a4 ,cold pork and mashed potatoes2 roast partridges1 bread sauce and gravy4 #b4 ,the remainder of the pudding cut into neat slices1 and warmed through1 and served with sifted sugar sprinkled over2 apple fritters4 ,friday4--#a4 ,roast hare1 gravy1 and currant jelly2 rump-steak and oyster-sauce2 vegetables4 #b4 ,macaroni4 ,saturday4--#a4 ,jugged hare2 small mutton pudding4 #b4 ,fig pudding4 99 99 99 99 99 ,sunday4--#a4 ,crimped cod and oyster sauce4 #b4 ,roast fowls1 small boiled ham1 vegetables2 rump-steak pie4 #c4 ,baked apple pudding1 open jam tart4 ,monday4--#a4 ,the remainder of cod warmed in matre d'htel sauce4 #b4 ,boiled aitchbone of beef1 carrots1 parsnips1 suet dumplings4 #c4 ,baked bread-and-butter pudding4 ,tuesday4--#a4 ,pea-soup made from liquor in which beef was boiled4 #b4 ,cold beef1 mashed potatoes2 mutton cutlets and tomato sauce4 #c4 ,carrot pudding4 ,wednesday4--#a4 ,fried soles1 melted butter4 #b4 ,roast leg of pork1 apple sauce1 vegetables4 #c4 ,macaroni with ,parmesan cheese4 ,thursday4--#a4 ,bubble-and-squeak from remains of cold beef2 curried pork4 #b4 ,baked ,semolina pudding4 ,friday4--#a4 ,roast leg of mutton1 stewed ,spanish onions1 potatoes4 #b4 ,apple tart4 ,saturday4--#a4 ,hashed mutton2 boiled rabbit and onion sauce2 vegetables4 #b4 ,damson pudding made with bottled fruit4 ,,november1 ,things in ,season4 ,fish4--,brill1 carp1 cod1 crabs1 eels1 gudgeons1 haddocks1 oysters1 pike1 soles1 tench1 turbot1 whiting4 ,meat4--,beef1 mutton1 veal1 doe venison4 ,poultry4--,chickens1 fowls1 geese1 larks1 pigeons1 pullets1 rabbits1 teal1 turkeys1 widgeons1 wild-duck4 ,game4--,hares1 partridges1 pheasants1 snipes1 woodcocks4 ,vegetables4--,beetroot1 cabbages1 carrots1 celery1 lettuces1 late cucumbers1 onions1 potatoes1 salading1 spinach1 sprouts--various herbs4 ,fruit4--,apples1 bullaces1 chestnuts1 filberts1 grapes1 pears1 walnuts4 ,,november--,,bills ,,of ,,fare ,,for ,a ,,game ,,dinner4 ,dinner for #cj persons4 ,first ,course4 ,hare ,soup4 ,vase of ,pure of ,grouse4 ,flowers4 ,pheasant ,soup4 ,soup la ,reine4 ,entres4 ,fillets of ,hare ,salmi of en ,chevreuil4 ,salmi of ,widgeon4 ,woodcock4 ,perdrix au ,choux4 ,vase of ,lark ,pudding4 ,flowers4 ,game ,patties4 ,curried ,rabbits4 ,salmi of ,salmi of ,woodcock4 ,fillet of ,pheasant ,widgeon4 and ,truffles4 ,second ,course4 ,larded ,pheasants4 ,leveret1 larded and stuffed4 ,cold ,pheasant ,pie ,vase of ,hot raised ,pie of la ,perigord4 ,flowers4 mixed ,game4 ,grouse4 ,larded ,partridges4 ,third ,course4 ,pintails4 ,quails4 ,snipes4 ,ortolans4 ,vase of ,flowers4 ,golden ,plovers4 ,widgeon4 ,teal4 ,wild ,duck4 ,snipes4 ,woodcocks4 ,entremets and ,removes4 ,boudin la ,nesselrode4 ,apricot ,maids ,tart4 ,dantzic ,jelly4 of ,honour4 ,vol-au-,vent ,vase of ,gteau of ,pears4 ,flowers4 ,gnoise ,glac4 ,charlotte ,russe4 ,maids of ,compte of ,honour4 ,plum-pudding4 ,apples4 ,dessert4 ,strawberry-,ice ,cream4 ,olives4 ,figs4 ,pineapples4 ,preserved ,dried ,cherries4 ,grapes4 ,fruit4 ,filberts4 ,pears4 ,walnuts4 ,wafers4 ,vase of ,biscuits4 ,flowers4 ,ginger-,ice ,cream4 ,orange-,water ,ice4 ,apples4 ,dried ,preserved ,fruit4 ,grapes4 ,cherries4 ,pears4 ,figs4 ,olives4 ,lemon-,water ,ice4 ,,noyeau ,,cream4 ,ingredients4--#a oz4 of isinglass1 the juice of #b lemons1 noyeau and pounded sugar to taste1 #a pint of cream4 ,mode4--,dissolve the isinglass in a little boiling water1 add the lemon-juice1 and strain this to the cream1 putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely2 whisk the cream well1 put it into an oiled mould1 and set the mould in ice or in a cool place2 turn it out1 and garnish the dish to taste4 ,time4--,altogether1 hour4 ,average cost1 with cream at #as4 per pint and the best isinglass1 #ds4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,noyeau1 ,home-made4 ,ingredients4--#b oz4 of bitter almonds1 #a oz4 of sweet ditto1 #a lb4 of loaf sugar1 the rinds of #c lemons1 #a quart of ,irish whiskey or gin1 #a tablespoonful of clarified honey1 pint of new milk4 ,mode4--,blanch and pound the almonds1 and mix with them the sugar1 which should also be pounded4 ,boil the milk2 let it stand till quite cold2 then mix all the ingredients together1 and let them remain for #aj days1 shaking them every day4 ,filter the mixture through blotting-paper1 bottle off for use in small bottles1 and seal the corks down4 ,this will be found useful for flavouring many sweet dishes4 ,a tablespoonful of the above noyeau1 added to a pint of boiled custard instead of brandy as given in our recipe for custard1 makes an exceedingly agreeable and delicate flavour4 ,average cost1 #bs4 #i;d4 ,sufficient to make about #b pints of noyeau4 ,seasonable4--,may be made at any time4 ,,october--,,bills ,,of ,,fare4 ,dinner for #ah persons4 ,first ,course4 ,mock-,turtle ,soup1 removed by ,crimped ,cod and ,oyster ,sauce4 ,vase of ,soles la ,normandie4 ,flowers4 ,red ,mullet4 ,julienne ,soup1 removed by ,john ,dory and ,dutch ,sauce4 ,entres4 ,sweetbreads and ,tomato ,sauce4 ,vase of ,oyster ,patties4 ,flowers4 ,stewed ,mushrooms4 ,fricandeau de ,veau and ,celery ,sauce4 ,second ,course4 ,roast ,saddle of ,mutton4 ,grouse ,pie4 ,roast ,goose4 ,vase of ,boiled ,fowls and ,flowers4 ,oyster ,sauce4 ,ham4 ,larded ,turkey4 ,third ,course4 ,pheasants1 ,custards4 removed by ,prawns4 ,cabinet ,pudding4 ,italian ,cream4 ,gteau de ,vase of ,compte of ,pommes4 ,flowers4 ,plums4 ,lobster ,salad4 ,peach ,jelly4 ,apple ,tart4 ,roast ,hare1 removed by ,iced ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,carrot soup la ,crcy2 soup la ,reine2 baked cod2 stewed eels4 ,entres4--,riz de ,veau and tomato sauce2 vol-au-vent of chicken2 pork cutlets and sauce ,robert2 grilled mushrooms4 ,second ,course4--,rump of beef la jardinire2 roast goose2 boiled fowls and celery sauce2 tongue1 garnished2 vegetables4 ,third ,course4--,grouse2 pheasants2 quince jelly2 lemon cream2 apple tart2 compte of peaches2 ,nesselrode pudding2 cabinet pudding2 scalloped oysters2 dessert and ices4 ,dinner for #h persons4 ,first ,course4--,calf's-head soup2 crimped cod and oyster sauce2 stewed eels4 ,entres4--,stewed mutton kidneys2 curried sweetbreads4 ,second ,course4--,boiled leg of mutton1 garnished with carrots and turnips2 roast goose4 ,third ,course4--,partridges2 fruit jelly2 ,italian cream2 vol-au-vent of pears2 apple tart2 cabinet pudding2 dessert and ices4 ,dinners for #f persons4 ,first ,course4--,hare soup2 broiled cod la ,matre d',htel4 ,haddocks and egg sauce4 ,entres4--,veal cutlets1 garnished with ,french beans2 haricot mutton4 ,second ,course4--,roast haunch of mutton2 boiled capon and rice2 vegetables4 ,third ,course4--,pheasants2 punch jelly2 blancmange2 apples la ,portugaise2 ,charlotte la ,vanille2 marrow pudding2 dessert4 99 99 99 99 99 ,first ,course4--,mock-turtle soup2 brill and lobster sauce2 fried whitings4 ,entres4--,fowl la ,bchamel2 oyster patties4 ,second ,course4--,roast sucking-pig2 stewed rump of beef la jardinire2 vegetables4 ,third ,course4--,grouse2 ,charlotte aux pommes2 coffee cream2 cheesecakes2 apricot tart2 iced pudding2 dessert4 ,,october1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,roast sucking-pig1 tomato sauce and brain sauce2 small boiled leg of mutton1 caper sauce1 turnips1 and carrots4 #b4 ,damson tart1 boiled batter pudding4 ,monday4--#a4 ,vegetable soup1 made from liquor that mutton was boiled in4 #b4 ,sucking-pig en blanquette1 small meat pie1 ,french beans1 and potatoes4 #c4 ,pudding1 pies4 ,tuesday4--#a4 ,roast partridges1 bread sauce1 and gravy2 slices of mutton warmed in caper sauce2 vegetables4 #b4 ,baked plum-pudding4 ,wednesday4--#a4 ,roast ribs of beef1 ,yorkshire pudding1 vegetable marrow1 and potatoes4 #b4 ,damson pudding4 ,thursday4--#a4 ,fried soles1 melted butter4 #b4 ,cold beef and salad2 mutton cutlets and tomato sauce4 #c4 ,macaroni4 ,friday4--#a4 ,carrot soup4 #b4 ,boiled fowls and celery sauce2 bacon-cheek1 garnished with greens2 beef rissoles1 from remains of cold beef4 #c4 ,baroness pudding4 ,saturday4--#a4 ,curried fowl1 from remains of cold ditto2 dish of rice1 rump-steak-and-kidney pudding1 vegetables4 #b4 ,stewed pears and sponge-cakes4 99 99 99 99 99 ,sunday4--#a4 ,crimped cod and oyster sauce4 #b4 ,roast haunch of mutton1 brown onion sauce1 and vegetables4 #c4 ,bullace pudding1 baked custards in cups4 ,monday4--#a4 ,the remains of codfish1 flaked1 and warmed in a matre d'htel sauce4 #b4 ,cold mutton and salad1 veal cutlets and rolled bacon1 ,french beans and potatoes4 #c4 ,arrowroot blancmange and stewed damsons4 ,tuesday4--#a4 ,roast hare1 gravy1 and red-currant jelly2 hashed mutton1 vegetables4 #b4 ,currant dumplings4 ,wednesday4--#a4 ,jugged hare1 from remains of roast ditto2 boiled knuckle of veal and rice2 boiled bacon cheek4 #b4 ,apple pudding4 ,thursday4--#a4 ,roast leg of pork1 apple sauce1 greens1 and potatoes4 #b4 ,rice snowballs4 ,friday4--#a4 ,slices of pork1 broiled1 and tomato sauce1 mashed potatoes2 roast pheasants1 bread sauce1 and gravy4 #b4 ,baked apple pudding4 ,saturday4--#a4 ,rump-steak pie1 sweetbreads4 #b4 ,ginger pudding4 ,,october1 ,things in ,season4 ,fish4--,barbel1 brill1 cod1 crabs1 eels1 flounders1 gudgeons1 haddocks1 lobsters1 mullet1 oysters1 plaice1 prawns1 skate1 soles1 tench1 turbot1 whiting4 ,meat4--,beef1 mutton1 pork1 veal1 venison4 ,poultry4--,chickens1 fowls1 geese1 larks1 pigeons1 pullets1 rabbits1 teal1 turkeys1 widgeons1 wild ducks4 ,game4--,black-cock1 grouse1 hares1 partridges1 pheasants1 snipes1 woodcocks1 doe venison4 ,vegetables4--,artichokes1 beets1 cabbages1 cauliflowers1 carrots1 celery1 lettuces1 mushrooms1 onions1 potatoes1 sprouts1 tomatoes1 turnips1 vegetable marrows1--various herbs4 ,fruit4--,apples1 black and white bullaces1 damsons1 figs1 filberts1 grapes1 pears1 quinces1 walnuts4 ,,omelet4 ,ingredients4--#f eggs1 #a saltspoonful of salt1 saltspoonful of pepper1 lb4 of butter4 ,mode4--,break the eggs into a basin1 omitting the whites of #c1 and beat them up with the salt and pepper until extremely light2 then add #b oz4 of the butter broken into small pieces1 and stir this into the mixture4 ,put the other #b oz4 of butter into a frying-pan1 make it quite hot1 and1 as soon as it begins to bubble1 whisk the eggs1 c41 very briskly for a minute or two1 and pour them into the pan2 stir the omelet with a spoon one way until the mixture thickens and becomes firm1 and when the whole is set1 fold the edges over1 so that the omelet assumes an oval form2 and when it is nicely brown on one side1 and quite firm1 it is done4 ,to take off the rawness on the upper side1 hold the pan before the fire for a minute or two1 and brown it with a salamander or hot shovel4 ,serve very expeditiously on a very hot dish1 and never cook until it is just wanted4 ,the flavour of this omelet may be very much enhanced by adding minced parsley1 minced onion or eschalot1 or grated cheese1 allowing #a tablespoonful of the former1 and half the quantity of the latter1 to the above proportion of eggs4 ,shrimps or oysters may also be added3 the latter should be scalded in their liquor1 and then bearded and cut into small pieces4 ,in making an omelet1 be particularly careful that it is not too thin1 and1 to avoid this1 do not make it in too large a frying-pan1 as the mixture would then spread too much1 and taste of the outside4 ,it should also not be greasy1 burnt1 or too much done1 and should be cooked over a gentle fire1 that the whole of the substance may be heated without drying up the outside4 ,omelets are sometimes served with gravy2 but this should never be poured over them1 but served in a tureen1 as the liquid causes the omelet to become heavy and flat1 instead of eating light and soft4 ,in making the gravy1 the flavour should not overpower that of the omelet1 and should be thickened with arrowroot or rice flour4 ,time4--,with #f eggs1 in a frying-pan #ah or #bj inches round1 #d to #f minutes4 ,average cost1 #i;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,illustration3 ,,omelet4 ,,omelet1 ,the ,cure's1 or ,omelette au ,thon4 ,ingredients4--,take for #f persons1 the roes of #b carp2,a bleach them1 by putting them1 for #e minutes1 in boiling water slightly salted2 a piece of fresh tunny the size of a hen's egg1 to which add a small shalot already chopped2 hash up together the roe and the tunny1 so as to mix them well1 and throw the whole into a saucepan1 with a sufficient quantity of very good butter3 whip it up until the butter is melted6 ,this constitutes the specialty of the omelet4 ,take a second piece of butter1 discrtion1 mix it with parsley and herbs1 place it in a long-shaped dish destined to receive the omelet2 squeeze the juice of a lemon over it1 and place it on hot embers4 ,beat up #ab eggs 7the fresher the better72 throw up the saut of roe and tunny1 stirring it so as to mix all well together2 then make your omelet in the usual manner1 endeavouring to turn it out long1 thick1 and soft4 ,spread it carefully on the dish prepared for it1 and serve at once4 ,this dish ought to be reserved for recherch djeners1 or for assemblies where amateurs meet who know how to eat well3 washed down with a good old wine1 it will work wonders4 ,note4--,the roe and the tunny must be beaten up 7saut7 without allowing them to boil1 to prevent their hardening1 which would prevent them mixing well with the eggs4 ,your dish should be hollowed towards the centre1 to allow the gravy to concentrate1 that it may be helped with a spoon4 ,the dish ought to be slightly heated1 otherwise the cold china will extract all the heat from the omelet4 ,,omelette ,,aux ,,confitures1 or ,jam ,omelet4 ,ingredients4--#f eggs1 #d oz4 of butter1 #c tablespoonfuls of apricot1 strawberry1 or any jam that may be preferred4 ,mode4--,make an omelet1 only instead of doubling it over1 leave it flat in the pan4 ,when quite firm1 and nicely brown on one side1 turn it carefully on to a hot dish1 spread over the middle of it the jam1 and fold the omelet over on each side2 sprinkle sifted sugar over1 and serve very quickly4 ,a pretty dish of small omelets may be made by dividing the batter into #c or #d portions1 and frying them separately2 they should then be spread each one with a different kind of preserve1 and the omelets rolled over4 ,always sprinkle sweet omelets with sifted sugar before being sent to table4 ,time4--#d to #f minutes4 ,average cost1 #as4 #b;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,omelet1 ,bachelor's4 ,ingredients4--#b or #c eggs1 #b oz4 of butter1 teaspoonful of flour1 teacupful of milk4 ,mode4--,make a thin cream of the flour and milk2 then beat up the eggs1 mix all together1 and add a pinch of salt and a few grains of cayenne4 ,melt the butter in a small frying-pan1 and1 when very hot1 pour in the batter4 ,let the pan remain for a few minutes over a clear fire2 then sprinkle upon the omelet some chopped herbs and a few shreds of onion2 double the omelet dexterously1 and shake it out of the pan on to a hot dish4 ,a simple sweet omelet can be made by the same process1 substituting sugar or preserve for the chopped herbs4 ,time4--#b minutes4 ,average cost1 #f;d4 ,sufficient for #b persons4 ,seasonable at any time4 ,,omelet1 ,plain ,sweet4 ,ingredients4--#f eggs1 #d oz4 of butter1 #b oz4 of sifted sugar4 ,mode4--,break the eggs into a basin1 omitting the whites of #c2 whisk them well1 adding the sugar and #b oz4 of the butter1 which should be broken into small pieces1 and stir all these ingredients well together4 ,make the remainder of the butter quite hot in a small frying-pan1 and when it commences to bubble1 pour in the eggs1 c4 ,keep stirring them until they begin to set2 then turn the edges of the omelet over1 to make it an oval shape1 and finish cooking it4 ,to brown the top1 hold the pan before the fire1 or use a salamander1 and turn it carefully on to a very hot dish2 sprinkle sifted sugar over1 and serve4 ,time4--,from #d to #f minutes4 ,average cost1 #aj;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,omelette ,,souffl4 ,ingredients4--#f eggs1 #e oz4 of pounded sugar1 flavouring of vanilla1 orange-flower water1 or lemon-rind1 #c oz4 of butter1 #a dessertspoonful of rice-flour4 ,mode4--,separate the yolks from the whites of the eggs1 add to the former the sugar1 the rice-flour1 and either of the above flavourings that may be preferred1 and stir these ingredients well together4 ,whip the whites of the eggs1 mix them lightly with the batter1 and put the butter into a small frying-pan4 ,as soon as it begins to bubble1 pour the batter into it1 and set the pan over a bright but gentle fire2 and when the omelet is set1 turn the edges over to make it an oval shape1 and slip it on to a silver dish1 which has been previously well buttered4 ,put it in the oven1 and bake from #ab to #ae minutes2 sprinkle finely-powdered sugar over the souffl1 and serve it immediately4 ,time4--,about #d minutes in the pan2 to bake1 from #ab to #ae minutes4 ,average cost1 #as4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,onion ,,sauce1 ,brown4 ,ingredients4--#f large onions1 rather more than pint of good gravy1 #b oz4 of butter1 salt and pepper to taste4 ,mode4--,slice and fry the onions of a pale brown in a stewpan1 with the above quantity of butter1 keeping them well stirred1 that they do not get black4 ,when a nice colour1 pour over the gravy1 and let them simmer gently until tender4 ,now skim off every particle of fat1 add the seasoning1 and rub the whole through a tammy or sieve2 put it back into the saucepan to warm1 and when it boils1 serve4 ,time4--,altogether #a hour4 ,seasonable from ,august to ,march4 ,note4--,where a high flavouring is liked1 add #a tablespoonful of mushroom ketchup1 or a small quantity of port wine4 ,,onion ,,sauce1 ,french1 or ,soubise4 ,ingredients4-- pint of ,bchamel1 #a bay-leaf1 seasoning to taste of pounded mace and cayenne1 #f onions1 a small piece of ham4 ,mode4--,peel the onions and cut them in halves2 put them into a stewpan1 with just sufficient water to cover them1 and add the bay-leaf1 ham1 cayenne1 and mace2 be careful to keep the lid closely shut1 and simmer them until tender4 ,take them out and drain thoroughly2 rub them through a tammy or sieve 7an old one does for the purpose7 with a wooden spoon1 and put them to pint of ,bchamel2 keep stirring over the fire until it boils1 when serve4 ,if it should require any more seasoning1 add it to taste4 ,time4-- hour to boil the onions4 ,average cost1 #aj;d4 for this quantity4 ,sufficient for a moderate-sized dish4 ,,onion ,,sauce1 ,white1 for ,boiled ,rabbits1 ,roast ,shoulder of ,mutton1 c4 ,ingredients4--#i large onions1 or #ab middling-sized ones1 #a pint of melted butter made with milk1 teaspoonful of salt1 or rather more4 ,mode4--,peel the onions and put them into water to which a little salt has been added1 to preserve their whiteness1 and let them remain for hour4 ,then put them into a stewpan1 cover them with water1 and let them boil until tender1 and1 if the onions should be very strong1 change the water after they have been boiling for hour4 ,drain them thoroughly1 chop them1 and rub them through a tammy or sieve4 ,make #a pint of melted butter with milk1 and when that boils1 put in the onions1 with a seasoning of salt2 stir it till it simmers1 when it will be ready to serve4 ,if these directions are carefully attended to1 this onion sauce will be delicious4 ,time4--,from to #a hour1 to boil the onions4 ,average cost1 #i;d4 per pint4 ,sufficient to serve with a roast shoulder of mutton1 or boiled rabbit4 ,seasonable from ,august to ,march4 ,note4--,to make this sauce very mild and delicate1 use ,spanish onions1 which can be procured from the beginning of ,september to ,christmas4 #b or #c tablespoonfuls of cream added just before serving1 will be found to improve its appearance very much4 ,small onions1 when very young1 may be cooked whole1 and served in melted butter4 ,a sieve or tammy should be kept expressly for onions2 an old one answers the purpose1 as it is liable to retain the flavour and smell1 which of course would be excessively disagreeable in delicate preparations4 ,,onion ,,soup4 ,ingredients4--#f large onions1 #b oz4 of butter1 salt and pepper to taste1 pint of cream1 #a quart of stock4 ,mode4--,chop the onions1 put them in the butter1 stir them occasionally1 but do not let them brown4 ,when tender1 put the stock to them1 and season2 strain the soup1 and add the boiling cream4 ,time4-- hour4 ,average cost1 #as4 per quart4 ,seasonable in winter4 ,sufficient for #d persons4 ,,onion ,,soup1 ,cheap4 ,ingredients4--#h middling-sized onions1 #c oz4 of butter1 a tablespoonful of rice-flour1 salt and pepper to taste1 #a teaspoonful of powdered sugar1 thickening of butter and flour1 #b quarts of water4 ,mode4--,cut the onions small1 put them into the stewpan with the butter1 and fry them well2 mix the rice-flour smoothly with the water1 add the onions1 seasoning1 and sugar1 and simmer till tender4 ,thicken with butter and flour1 and serve4 ,time4--#b hours4 ,average cost1 #d;d4 per quart4 ,seasonable in winter4 ,sufficient for #h persons4 ,,onions1 ,burnt1 for ,gravies4 ,ingredients4-- lb4 of onions1 pint of water1 lb4 of moist sugar1 #a_/c pint of vinegar4 ,mode4--,peel and chop the onions fine1 and put them into a stewpan 7not tinned71 with the water2 let them boil for #e minutes1 then add the sugar1 and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke4 ,have ready the above proportion of boiling vinegar1 strain the liquor gradually to it1 and keep stirring with a wooden spoon until it is well incorporated4 ,when cold1 bottle for use4 ,time4--,altogether1 #a hour4 ,,onions1 ,pickled 7a very simple ,method1 and exceedingly ,good74 ,ingredients4--,pickling onions2 to each quart of vinegar1 #b teaspoonfuls of allspice1 #b teaspoonfuls of whole black pepper4 ,mode4--,have the onions gathered when quite dry and ripe1 and1 with the fingers1 take off the thin outside skin2 then1 with a silver knife 7steel should not be used1 as it spoils the colour of the onions71 remove one more skin1 when the onion will look quite clear4 ,have ready some very dry bottles or jars1 and as fast as they are peeled1 put them in4 ,pour over sufficient cold vinegar to cover them1 with pepper and allspice in the above proportions1 taking care that each jar has its share of the latter ingredients4 ,tie down with bladder1 and put them in a dry place1 and in a fortnight they will be fit for use4 ,this is a most simple recipe and very delicious1 the onions being nice and crisp4 ,they should be eaten within #f or #h months after being done1 as the onions are liable to become soft4 ,seasonable from the middle of ,july to the end of ,august4 ,,onions1 ,pickled4 ,ingredients4--#a gallon of pickling onions1 salt and water1 milk2 to each gallon of vinegar1 #a oz4 of bruised ginger1 tablespoonful of cayenne1 #a oz4 of allspice1 #a oz4 of whole black pepper1 oz4 of whole nutmeg bruised1 #h cloves1 oz4 of mace4 ,mode4--,gather the onions1 which should not be too small1 when they are quite dry and ripe2 wipe off the dirt1 but do not pare them2 make a strong solution of salt and water1 into which put the onions1 and change this1 morning and night1 for #c days1 and save the last brine they were put in4 ,then take the outside skin off1 and put them into a tin saucepan capable of holding them all1 as they are always better done together4 ,now take equal quantities of milk and the last salt and water the onions were in1 and pour this to them2 to this add #b large spoonfuls of salt1 put them over the fire1 and watch them very attentively4 ,keep constantly turning the onions about with a wooden skimmer1 those at the bottom to the top1 and vice vers2 and let the milk and water run through the holes of the skimmer4 ,remember1 the onions must never boil1 or1 if they do1 they will be good for nothing2 and they should be quite transparent4 ,keep the onions stirred for a few minutes1 and1 in stirring them1 be particular not to break them4 ,then have ready a pan with a colander1 into which turn the onions to drain1 covering them with a cloth to keep in the steam4 ,place on a table an old cloth1 #b or #c times double2 put the onions on it when quite hot1 and over them an old piece of blanket2 cover this closely over them1 to keep in the steam4 ,let them remain till the next day1 when they will be quite cold1 and look yellow and shrivelled2 take off the shrivelled skins1 when they should be as white as snow4 ,put them into a pan1 make a pickle of vinegar and the remaining ingredients1 boil all these up1 and pour hot over the onions in the pan4 ,cover very closely to keep in all the steam1 and let them stand till the following day1 when they will be quite cold4 ,put them into jars or bottles well bunged1 and a tablespoonful of the best olive-oil on the top of each jar or bottle4 ,tie them down with bladder1 and let them stand in a cool place for a month or six weeks1 when they will be fit for use4 ,they should be beautifully white1 and eat crisp1 without the least softness1 and will keep good many months4 ,seasonable from the middle of ,july to the end of ,august4 ,,onions1 ,spanish1 ,baked4 ,ingredients4--#d or #e ,spanish onions1 salt1 and water4 ,mode4--,put the onions1 with their skins on1 into a saucepan of boiling water slightly salted1 and let them boil quickly for an hour4 ,then take them out1 wipe them thoroughly1 wrap each one in a piece of paper separately1 and bake them in a moderate oven for #b hours1 or longer1 should the onions be very large4 ,they may be served in their skins1 and eaten with a piece of cold butter and a seasoning of pepper and salt2 or they may be peeled1 and a good brown gravy poured over them4 ,time4--#a hour to boil1 #b hours to bake4 ,average cost1 medium-sized1 #b;d4 each4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,january4 ,,onions1 ,spanish1 ,pickled4 ,ingredients4--,onions1 vinegar2 salt and cayenne to taste4 ,mode4--,cut the onions in thin slices2 put a layer of them in the bottom of a jar2 sprinkle with salt and cayenne2 then add another layer of onions1 and season as before4 ,proceeding in this manner till the jar is full1 pour in sufficient vinegar to cover the whole1 and the pickle will be fit for use in a month4 ,seasonable4--,may be had in ,england from ,september to ,february4 ,,onions1 ,spanish1 ,stewed4 ,ingredients4--#e or #f ,spanish onions1 #a pint of good broth or gravy4 ,mode4--,peel the onions1 taking care not to cut away too much of the tops or tails1 or they would then fall to pieces2 put them into a stewpan capable of holding them at the bottom without piling them one on the top of another2 add the broth or gravy1 and simmer very gently until the onions are perfectly tender4 ,dish them1 pour the gravy round1 and serve4 ,instead of using broth1 ,spanish onions may be stewed with a large piece of butter3 they must be done very gradually over a slow fire or hot-plate1 and will produce plenty of gravy4 ,time4--,to stew in gravy1 #b hours1 or longer if very large4 ,average cost1 medium-sized1 #b;d4 each4 ,sufficient for #f or #g persons4 ,seasonable from ,september to ,january4 ,note4--,stewed ,spanish onions are a favourite accompaniment to roast shoulder of mutton4 ,,orange ,,brandy4 7,excellent47 ,ingredients4--,to every gallon of brandy allow pint of ,seville orange-juice1 #a lb4 of loaf sugar4 ,mode4--,to bring out the full flavour of the orange-peel1 rub a few lumps of the sugar on #b or #c unpared oranges1 and put these lumps to the rest4 ,mix the brandy with the orange-juice1 strained1 the rinds of #f of the oranges pared very thin1 and the sugar4 ,let all stand in a closely-covered jar for about #c days1 stirring it #c or #d times a day4 ,when clear1 it should be bottled and closely corked for a year2 it will then be ready for use1 but will keep any length of time4 ,this is a most excellent stomachic when taken pure in small quantities2 or1 as the strength of the brandy is very little deteriorated by the other ingredients1 it may be diluted with water4 ,time4--,to be stirred every day for #c days4 ,average cost1 #gs4 ,sufficient to make #b quarts4 ,seasonable4--,make this in ,march4 ,,orange ,,cream4 ,illustration3 ,,open ,,mould4 ,ingredients4--#a oz4 of isinglass1 #f large oranges1 #a lemon1 sugar to taste1 water1 pint of good cream4 ,mode4--,squeeze the juice from the oranges and lemon2 strain it1 and put it into a saucepan with the isinglass1 and sufficient water to make it in all #a pint4 ,rub the sugar on the orange and lemon-rind1 add it to the other ingredients1 and boil all together for about #aj minutes4 ,strain through a muslin bag1 and1 when cold1 beat up with it pint of thick cream4 ,wet a mould1 or soak it in cold water2 pour in the cream1 and put it in a cool place to set4 ,if the weather is very cold1 #a oz4 of isinglass will be found sufficient for the above proportion of ingredients4 ,time4--#aj minutes to boil the juice and water4 ,average cost1 with the best isinglass1 #cs4 ,sufficient to fill a quart mould4 ,seasonable from ,november to ,may4 ,,orange ,,creams4 ,ingredients4--#a ,seville orange1 #a tablespoonful of brandy1 lb4 of loaf sugar1 the yolks of #d eggs1 #a pint of cream4 ,mode4--,boil the rind of the ,seville orange until tender1 and beat it in a mortar to a pulp2 add to it the brandy1 the strained juice of the orange1 and the sugar1 and beat all together for about #aj minutes1 adding the well-beaten yolks of eggs4 ,bring the cream to the boiling-point1 and pour it very gradually to the other ingredients1 and beat the mixture till nearly cold2 put it into custard-cups1 place the cups in a deep dish of boiling water1 where let them remain till quite cold4 ,take the cups out of the water1 wipe them1 and garnish the tops of the creams with candied orange-peel or preserved chips4 ,time4--,altogether1 hour4 ,average cost1 with cream at #as4 per pint1 #as4 #g;d4 ,sufficient to make #g or #h creams4 ,seasonable from ,november to ,may4 ,note4--,to render this dish more economical1 substitute milk for the cream1 but add a small pinch of isinglass to make the creams firm4 ,,orange ,,fritters4 ,ingredients4--,for the batter1 lb4 of flour1 oz4 of butter1 saltspoonful of salt1 #b eggs1 milk1 oranges1 hot lard or clarified dripping4 ,mode4--,make a nice light batter with the above proportion of flour1 butter1 salt1 eggs1 and sufficient milk to make it the proper consistency2 peel the oranges1 remove as much of the white skin as possible1 and divide each orange into eight pieces1 without breaking the thin skin1 unless it be to remove the pips2 dip each piece of orange in the batter4 ,have ready a pan of boiling lard or clarified dripping2 drop in the oranges1 and fry them a delicate brown from #h to #aj minutes4 ,when done1 lay them on a piece of blotting-paper before the fire1 to drain away the greasy moisture1 and dish them on a white d'oyley2 sprinkle over them plenty of pounded sugar1 and serve quickly4 ,time4--#h to #aj minutes to fry the fritters2 #e minutes to drain them4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable from ,november to ,may4 ,,orange ,,gravy1 for ,wildfowl1 ,widgeon1 ,teal1 c4 ,ingredients4-- pint of white stock1 #a small onion1 #c or #d strips of lemon or orange peel1 a few leaves of basil1 if at hand1 the juice of a ,seville orange or lemon1 salt and pepper to taste1 #a glass of port wine4 ,mode4--,put the onion1 cut in slices1 into a stewpan with the stock1 orange-peel1 and basil1 and let them simmer very gently for hour or rather longer1 should the gravy not taste sufficiently of the peel4 ,strain it off1 and add to the gravy the remaining ingredients2 let the whole heat through1 and1 when on the point of boiling1 serve very hot in a tureen which should have a cover to it4 ,time4--,altogether hour4 ,sufficient for a small tureen4 ,,orange ,,jelly4 ,illustration3 ,,open ,,mould4 ,ingredients4--#a pint of water1 #a to #b oz4 of isinglass1 lb4 of loaf sugar1 #a ,seville orange1 #a lemon1 about #i ,china oranges4 ,mode4--,put the water into a saucepan1 with the isinglass1 sugar1 and the rind of #a orange1 and the same of lemon1 and stir these over the fire until the isinglass is dissolved1 and remove the scum2 then add to this the juice of the ,seville orange1 the juice of the lemon1 and sufficient juice of ,china oranges to make in all #a pint3 from #h to #aj oranges will yield the desired quantity4 ,stir all together over the fire until it is just on the point of boiling2 skim well2 then strain the jelly through a very fine sieve or jelly-bag1 and when nearly cold1 put it into a mould previously wetted1 and1 when quite set1 turn it out on a dish1 and garnish it to taste4 ,to insure this jelly being clear1 the orange- and lemon-juice should be well strained1 and the isinglass clarified1 before they are added to the other ingredients1 and1 to heighten the colour1 a few drops of prepared cochineal may be added4 ,time4--#e minutes to boil without the juice2 #a minute after it is added4 ,average cost1 with the best isinglass1 #cs4 #f;d4 ,sufficient to fill a quart mould4 ,seasonable from ,november to ,may4 ,,orange ,,marmalade4 ,ingredients4--,equal weight of fine loaf sugar and ,seville oranges2 to #ab oranges allow #a pint of water4 ,mode4--,let there be an equal weight of loaf sugar and ,seville oranges1 and allow the above proportion of water to every dozen oranges4 ,peel them carefully1 remove a little of the white pith1 and boil the rinds in water #b hours1 changing the water three times to take off a little of the bitter taste4 ,break the pulp into small pieces1 take out all the pips1 and cut the boiled rind into chips4 ,make a syrup with the sugar and water2 boil this well1 skim it1 and1 when clear1 put in the pulp and chips4 ,boil all together from #bj minutes to hour2 pour it into pots1 and1 when cold1 cover down with bladders or tissue-paper brushed over on both sides with the white of an egg4 ,the juice and grated rind of #b lemons to every dozen of oranges1 added with the pulp and chips to the syrup1 are a very great improvement to this marmalade4 ,time4--#b hours to boil the orange-rinds2 #aj minutes to boil the syrup2 #bj minutes to hour to boil the marmalade4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,seasonable4--,this should be made in ,march or ,april1 as ,seville oranges are then in perfection4 ,,orange ,,marmalade4 ,ingredients4--,equal weight of ,seville oranges and sugar2 to every lb4 of sugar allow pint of water4 ,mode4--,weigh the sugar and oranges1 score the skin across1 and take it off in quarters4 ,boil these quarters in a muslin bag in water until they are quite soft1 and they can be pierced easily with the head of a pin2 then cut them into chips about #a inch long1 and as thin as possible4 ,should there be a great deal of white stringy pulp1 remove it before cutting the rind into chips4 ,split open the oranges1 scrape out the best part of the pulp1 with the juice1 rejecting the white pith and pips4 ,make a syrup with the sugar and water2 boil it until clear2 then put in the chips1 pulp1 and juice1 and boil the marmalade from #bj minutes to hour1 removing all the scum as it rises4 ,in boiling the syrup1 clear it carefully from scum before the oranges are added to it4 ,time4--#b hours to boil the rinds1 #aj minutes the syrup1 #bj minutes to hour the marmalade4 ,average cost1 #f;d4 to #h;d4 per lb4 pot4 ,seasonable4--,make this in ,march or ,april1 when ,seville oranges are in perfection4 ,,orange ,,marmalade1 an easy way of ,making4 ,ingredients4--,to every lb4 of pulp allow #a lb4 of loaf sugar4 ,mode4--,choose some fine ,seville oranges2 put them whole into a stewpan with sufficient water to cover them1 and stew them until they become perfectly tender1 changing the water #b or #c times2 drain them1 take off the rind1 remove the pips from the pulp1 weigh it1 and to every lb4 allow #a of loaf sugar and pint of the water the oranges were last boiled in4 ,boil the sugar and water together for #aj minutes2 put in the pulp1 boil for another #aj minutes2 then add the peel cut into strips1 and boil the marmalade for another #aj minutes1 which completes the process4 ,pour it into jars2 let it cool2 then cover down with bladders1 or tissue-paper brushed over on both sides with the white of an egg4 ,time4--#b hours to boil the oranges2 altogether hour to boil the marmalade4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,seasonable4--,make this in ,march or ,april4 ,,orange ,,marmalade1 made with ,honey4 ,ingredients4--,to #a quart of the juice and pulp of ,seville oranges allow #a lb4 of the rind1 #b lbs4 of honey4 ,mode4--,peel the oranges1 and boil the rind in water until tender1 and cut it into strips4 ,take away the pips from the juice and pulp1 and put it with the honey and chips into a preserving-pan2 boil all together for about hour1 or until the marmalade is of the proper consistency2 put it into pots1 and1 when cold1 cover down with bladders4 ,time4--#b hours to boil the rind1 hour the marmalade4 ,average cost1 from #g;d4 to #i;d4 per lb4 pot4 ,seasonable4--,make this in ,march or ,april4 ,,orange ,,marmalade1 ,pounded4 ,ingredients4--,weight and in sugar to every lb4 of oranges4 ,mode4--,cut some clear ,seville oranges in #d pieces1 put all the juice and pulp into a basin1 and take out the seeds and skins2 boil the rinds in hard water till tender1 changing the water #b or #c times while boiling2 drain them well1 and pound them in a mortar2 then put them into a preserving-pan with the juice and pulp1 and their weight and of sugar2 boil rather more than an hour4 ,time4--,about #b hours to boil the rinds1 an hour the marmalade4 ,,orange ,,pudding1 ,baked4 ,ingredients4--#f oz4 of stale sponge cake or bruised ratafias1 #f oranges1 #a pint of milk1 #f eggs1 lb4 of sugar4 ,mode4--,bruise the sponge-cake or ratafias into fine crumbs1 and pour upon them the milk1 which should be boiling4 ,rub the rinds of #b of the oranges on sugar1 and add this1 with the juice of the remainder1 to the other ingredients4 ,beat up the eggs1 stir them in1 sweeten to taste1 and put the mixture into a pie-dish previously lined with puff-paste4 ,bake for rather more than hour2 turn it out of the dish1 strew sifted sugar over1 and serve4 ,time4--,rather more than hour4 ,average cost1 #as4 #f;d4 ,sufficient for #c or #d persons4 ,seasonable from ,november to ,may4 ,,orange ,,pudding1 ,seville4 ,ingredients4--#d ,seville oranges1 #f oz4 of fresh butter1 #ab almonds1 lb4 of sifted sugar1 the juice of #a lemon1 #h eggs4 ,mode4--,boil the oranges and chop them finely1 taking out all the pips4 ,put the butter1 the almonds1 blanched and chopped1 and the sugar1 into a saucepan1 to which add the orange pulp and the lemon-juice4 ,put it on a hot plate to warm1 mixing all together until the butter is thoroughly melted4 ,turn the mixture out1 let it get cold1 then add the eggs1 which should be well whipped4 ,put all into a baking-dish1 bordered with puff paste1 and bake from hour to #dj minutes1 according to the heat of the oven4 ,time4-- hour to #dj minutes4 ,seasonable from ,november to ,may4 ,,orange ,,salad4 ,ingredients4--#f oranges1 lb4 of muscatel raisins1 #b oz4 of pounded sugar1 #d tablespoonfuls of brandy4 ,mode4--,peel #e of the oranges2 divide them into slices without breaking the pulp1 and arrange them on a glass dish4 ,stone the raisins1 mix them with the sugar and brandy1 and mingle them with the oranges4 ,squeeze the juice of the other orange over the whole1 and the dish is ready for table4 ,a little pounded spice may be put in when the flavour is liked2 but this ingredient must be added very sparingly4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable from ,november to ,may4 ,,orange ,,wine1 a very ,simple and ,easy ,method of ,making a very ,superior4 ,ingredients4--#ij ,seville oranges1 #cb lbs4 of lump sugar1 water4 ,mode4--,break up the sugar into small pieces1 and put it into a dry1 sweet1 #i-;gallon cask1 placed in a cellar or other storehouse1 where it is intended to be kept4 ,have ready close to the cask two large pans or wooden keelers1 into one of which put the peel of the oranges pared quite thin1 and into the other the pulp after the juice has been squeezed from it4 ,strain the juice through a piece of double muslin1 and put into the cask with the sugar4 ,then pour about #a gallon of cold spring water on both the peels and the pulp2 let it stand for #bd hours1 and then strain it into the cask2 add more water to the peels and pulp when this is done1 and repeat the same process every day for a week3 it should take about a week to fill up the cask4 ,be careful to apportion the quantity as nearly as possible to the seven days1 and to stir the contents of the cask each day4 ,on the third day after the cask is full--that is1 the tenth day after the commencement of making--the cask may be securely bunged down4 ,this is a very simple and easy method1 and the wine made according to it will be pronounced to be most excellent4 ,there is no troublesome boiling1 and all fermentation takes place in the cask4 ,when the above directions are attended to1 the wine cannot fail to be good4 ,it should be bottled in #h or #i months1 and will be fit for use in a twelvemonth after the time of making4 ,ginger wine may be made in precisely the same manner1 only1 with the #i-;gallon cask for ginger wine1 #b lbs4 of the best whole ginger1 bruised1 must be put with the sugar4 ,it will be found convenient to tie the ginger loosely in a muslin bag4 ,time4--,altogether1 #aj days to make it4 ,average cost1 #bs4 #f;d4 per gallon4 ,sufficient for #i gallons4 ,seasonable4--,make this in ,march1 and bottle it in the following ,january4 ,,oranges1 ,compte of4 ,illustration3 ,,comp,,te ,,of ,,oranges4 ,ingredients4--#a pint of syrup1 #f oranges4 ,mode4--,peel the oranges1 remove as much of the white pith as possible1 and divide them into small pieces without breaking the thin skin with which they are surrounded4 ,make the syrup by recipe1 adding the rind of the orange cut into thin narrow strips4 ,when the syrup has been well skimmed1 and is quite clear1 put in the pieces of orange1 and simmer them for #e minutes4 ,take them out carefully with a spoon without breaking them1 and arrange them on a glass dish4 ,reduce the syrup by boiling it quickly until thick2 let it cool a little1 pour it over the oranges1 and1 when cold1 they will be ready for table4 ,time4--#aj minutes to boil the syrup2 #e minutes to simmer the oranges2 #e minutes to reduce the syrup4 ,average cost1 #i;d4 ,sufficient for #e or #f persons4 ,seasonable from ,november to ,may4 ,,oranges1 a ,pretty ,dish of4 ,ingredients4--#f large oranges1 lb4 of loaf sugar1 pint of water1 pint of cream1 #b tablespoonfuls of any kind of liquor1 sugar to taste4 ,mode4--,put the sugar and water into a saucepan1 and boil them until the sugar becomes brittle1 which may be ascertained by taking up a small quantity in a spoon1 and dipping it in cold water2 if the sugar is sufficiently boiled1 it will easily snap4 ,peel the oranges1 remove as much of the white pith as possible1 and divide them into nice-sized slices1 without breaking the thin white skin which surrounds the juicy pulp4 ,place the pieces of orange on small skewers1 dip them into the hot sugar1 and arrange them in layers round a plain mould1 which should be well oiled with the purest salad-oil4 ,the sides of the mould only should be lined with the oranges1 and the centre left open for the cream4 ,let the sugar become firm by cooling2 turn the oranges carefully out on a dish1 and fill the centre with whipped cream1 flavoured with any kind of liqueur1 and sweetened with pounded sugar4 ,this is an exceedingly ornamental and nice dish for the supper-table4 ,time4--#aj minutes to boil the sugar4 ,average cost1 #as4 #h;d4--,sufficient for #a mould4 ,seasonable from ,november to ,may4 ,,oranges1 ,iced4 ,ingredients4--,oranges2 to every lb4 of pounded loaf sugar allow the whites of #b eggs4 ,mode4--,whisk the whites of the eggs well1 stir in the sugar1 and beat this mixture for hour4 ,skin the oranges1 remove as much of the white pith as possible without injuring the pulp of the fruit2 pass a thread through the centre of each orange1 dip them into the sugar1 and tie them to a stick4 ,place this stick across the oven1 and let the oranges remain until dry1 when they will have the appearance of balls of ice4 ,they make a pretty dessert or supper dish4 ,care must be taken not to have the oven too fierce1 or the oranges would scorch and acquire a brown colour1 which would entirely spoil their appearance4 ,time4--,from to #a hour to dry in a moderate oven4 ,average cost1 #a;d4 each4 ,sufficient4-- lb4 of sugar to ice #ab oranges4 ,seasonable from ,november to ,may4 ,,oranges1 ,preserved4 ,ingredients4--,oranges2 to every lb4 of juice and pulp allow #b lbs4 of loaf sugar2 to every pint of water lb4 of loaf sugar4 ,mode4--,wholly grate or peel the oranges1 taking off only the thin outside portion of the rind4 ,make a small incision where the stalk is taken out1 squeeze out as much of the juice as can be obtained1 and preserve it in a basin with the pulp that accompanies it4 ,put the oranges into cold water2 let them stand for #c days1 changing the water twice2 then boil them in fresh water till they are very tender1 and put them to drain4 ,make a syrup with the above proportion of sugar and water1 sufficient to cover the oranges2 let them stand in it for #b or #c days2 then drain them well4 ,weigh the juice and pulp1 allow double their weight of sugar1 and boil them together until the scum ceases to rise1 which must all be carefully removed2 put in the oranges1 boil them for #aj minutes1 place them in jars1 pour over them the syrup1 and1 when cold1 cover down4 ,they will be fit for use in a week4 ,time4--#c days for the oranges to remain in water1 #c days in the syrup2 hour to boil the pulp1 #aj minutes the oranges4 ,seasonable4--,this preserve should be made in ,february or ,march1 when oranges are plentiful4 ,,ox1 ,the4 ,the manner in which a side of beef is cut up in ,london is shown in the engraving on this page4 ,in the metropolis1 on account of the large number of its population possessing the means to indulge in the 8best of everything10 the demand for the most delicate joints of meat is great1 the price1 at the same time1 being much higher for these than for the other parts4 ,the consequence is1 that in ,london the carcass is there divided so as to obtain the greatest quantity of meat on the most esteemed joints4 ,in many places1 however1 where1 from a greater equality in the social condition and habits of the inhabitants1 the demand and prices for the different parts of the carcasses are more equalized1 there is not the same reason for the butcher to cut the best joints so large4 ,the meat on those parts of the animal in which the muscles are least called into action is most tender and succulent2 as1 for instance1 along the back1 from the rump to the hinder part of the shoulder2 whilst the limbs1 shoulder1 and neck are the toughest1 driest1 and least-esteemed4 ,the names of the several joints in the hind and fore quarters of a side of beef1 and the purposes for which they are used1 are as follows3-- ,hind ,quarter3-- #a4 ,sirloin1--the two sirloins1 cut together in one joint1 form a baron2 this1 when roasted1 is the famous national dish of ,englishmen1 at entertainments1 on occasion of rejoicing4 #b4 ,rump1--the finest part for steaks4 #c4 ,aitchbone1--boiling piece4 #d4 ,buttock1--prime boiling piece4 #e4 ,mouse-round1--boiling or stewing4 #f4 ,hock1--stewing4 #g4 ,thick flank1 cut with the udder-fat1--primest boiling piece4 #h4 ,thin flank1--boiling4 ,illustration3 ,,side ,of ,,beef1 ,,showing ,,the ,,several ,,joints4 ,fore ,quarter3-- #i4 ,five ribs1 called the fore-rib4--,this is considered the primest roasting piece4 #aj4 ,four ribs1 called the middle-rib1--greatly esteemed by housekeepers as the most economical joint for roasting4 #aa4 ,two ribs1 called the chuck-rib1--used for second quality of steaks4 #ab4 ,leg-of-mutton piece1--the muscles of the shoulder dissected from the breast4 #ac4 ,brisket1 or breast1--used for boiling1 after being salted4 #ad4 ,neck1 clod1 and sticking-piece1--used for soups1 gravies1 stocks1 pies1 and mincing for sausages4 #ae4 ,shin1--stewing4 ,the following is a classification of the qualities of meat1 according to the several joints of beef1 when cut up in the ,london manner4 ,first class--includes the sirloin1 with the kidney suet 7#a71 the rump-steak piece 7#b71 the fore-rib 7#i74 ,second class--,the buttock 7#d71 the thick flank 7#g71 the middle-rib 7#aj74 ,third class--,the aitchbone 7#c71 the mouse-round 7#e71 the thin flank 7#h71 the chuck 7#aa71 the leg-of-mutton piece 7#ab71 the brisket 7#ac74 ,fourth class--,the neck1 clod1 and sticking-piece 7#ad74 ,fifth class--,the hock 7#f71 the shin 7#ae74 ,,ox-,,cheek ,,soup4 ,ingredients4--,an ox-cheek1 #b oz4 of butter1 #c or #d slices of lean ham or bacon1 #a parsnip1 #c carrots1 #b onions1 #c heads of celery1 #c blades of mace1 #d cloves1 a faggot of savoury herbs1 #a bay leaf1 a teaspoonful of salt1 half that of pepper1 #a head of celery1 browning1 the crust of a ,french roll1 #e quarts of water4 ,mode4--,lay the ham in the bottom of the stewpan1 with the butter2 break the bones of the cheek1 wash it clean1 and put it on the ham4 ,cut the vegetables small1 add them to the other ingredients1 and set the whole over a slow fire for of an hour4 ,now put in the water1 and simmer gently till it is reduced to #d quarts2 take out the fleshy part of the cheek1 and strain the soup into a clean stewpan2 thicken with flour1 put in a head of sliced celery1 and simmer till the celery is tender4 ,if not a good colour1 use a little browning4 ,cut the meat into small square pieces1 pour the soup over1 and serve with the crust of a ,french roll in the tureen1 ,a glass of sherry much improves this soup4 ,time4--#c to #d hours4 ,average cost1 #h;d4 per quart4 ,seasonable in winter4 ,sufficient for #ab persons4 ,,ox-,,cheek1 ,stewed4 ,ingredients4--#a cheek1 salt and water1 #d or #e onions1 butter and flour1 #f cloves1 #c turnips1 #b carrots1 #a bay-leaf1 #a head of celery1 #a bunch of savoury herbs1 cayenne1 black pepper1 and salt to taste1 #a oz4 of butter1 #b dessertspoonfuls of flour1 #b tablespoonfuls of ,chili vinegar1 #b tablespoonfuls of mushroom ketchup1 #b tablespoonfuls of port wine1 #b tablespoonfuls of ,harvey's sauce4 ,mode4--,have the cheek boned1 and prepare it the day before it is to be eaten1 by cleaning and putting it to soak all night in salt and water4 ,the next day1 wipe it dry and clean1 and put it into a stewpan4 ,just cover it with water1 skim well when it boils1 and let it gently simmer till the meat is quite tender4 ,slice and fry #c onions in a little butter and flour1 and put them into the gravy2 add #b whole onions1 each stuck with #c cloves1 #c turnips quartered1 #b carrots sliced1 a bay-leaf1 #a head of celery1 a bunch of herbs1 and seasoning to taste of cayenne1 black pepper1 and salt4 ,let these stew till perfectly tender2 then take out the cheek1 divide into pieces fit to help at table1 skim and strain the gravy1 and thicken #a pint of it with butter and flour in the above proportions4 ,add the vinegar1 ketchup1 and port wine2 put in the pieces of cheek2 let the whole boil up1 and serve quite hot4 ,send it to table in a ragot-dish4 ,if the colour of the gravy should not be very good1 add a tablespoonful of the browning4 ,time4--#d hours4 ,average cost1 #c;d4 per lb4 ,sufficient for #h persons4 ,seasonable at any time4 ,,ox-,,tail1 ,broiled 7an ,entre74 ,ingredients4--#b tails1 #a pint of stock1 salt and cayenne to taste1 bread-crumbs1 #a egg4 ,mode4--,joint and cut up the tails into convenient-sized pieces1 and put them into a stewpan1 with the stock1 cayenne1 and salt1 and1 if liked very savoury1 a bunch of sweet herbs4 ,let them simmer gently for about #b hours2 then take them out1 drain them1 and let them cool4 ,beat an egg upon a plate2 dip in each piece of tail1 and1 afterwards1 sprinkle them well with fine bread-crumbs2 broil them over a clear fire1 until of a brownish colour on both sides1 and serve with a good gravy1 or any sauce that may be preferred4 ,time4--,about #b hours4 ,average cost1 from #i;d4 to #as4 #f;d41 according to the season4 ,sufficient for #f persons4 ,seasonable at any time4 ,note4--,these may be more easily prepared by putting the tails in a brisk oven1 after they have been dipped in egg and bread-crumb2 and1 when brown1 they are done4 ,they must be boiled the same time as for broiling4 ,,ox-,,tail ,,soup4 ,ingredients4--#b ox-tails1 #b slices of ham1 #a oz4 of butter1 #b carrots1 #b turnips1 #c onions1 #a leek1 #a head of celery1 #a bunch of savoury herbs1 #a bay-leaf1 #ab whole peppercorns1 #d cloves1 a tablespoonful of salt1 #b tablespoonfuls of ketchup1 glass of port wine1 #c quarts of water4 ,mode4--,cut up the tails1 separating them at the joints2 wash them1 and put them in a stewpan1 with the butter4 ,cut the vegetables in slices1 and add them1 with the peppercorns and herbs4 ,put in pint of water1 and stir it over a sharp fire till the juices are drawn4 ,fill up the stewpan with the water1 and1 when boiling1 add the salt4 ,skim well1 and simmer very gently for #d hours1 or until the tails are tender4 ,take them out1 skim and strain the soup1 thicken with flour1 and flavour with the ketchup and port wine4 ,put back the tails1 simmer for #e minutes1 and serve4 ,time4--#d hours4 ,average cost1 #as4 #c;d4 per quart4 ,seasonable in winter4 ,sufficient for #aj persons4 ,,ox-,,tails1 ,stewed4 ,ingredients4--#b ox-tails1 #a onion1 #c cloves1 #a blade of mace1 teaspoonful of whole black pepper1 teaspoonful of allspice1 a teaspoonful of salt1 a small bunch of savoury herbs1 thickening of butter and flour1 #a tablespoonful of lemon-juice1 #a tablespoonful of mushroom ketchup4 ,mode4--,divide the tails at the joints1 wash1 and put them into a stewpan with sufficient water to cover them1 and set them on the fire2 when the water boils1 remove the scum1 and add the onion cut into rings1 the spice1 seasoning1 and herbs4 ,cover the stewpan closely1 and let the tails simmer very gently until tender1 which will be in about #b hours4 ,take them out1 make a thickening of butter and flour1 add it to the gravy1 and let it boil for hour4 ,strain it through a sieve into a saucepan1 put back the tails1 add the lemon-juice and ketchup2 let the whole just boil up1 and serve4 ,garnish with crotons or sippets of toasted bread4 ,time4--#b hours to stew the tails4 ,average cost1 #i;d4 to #as4 #f;d41 according to the season4 ,sufficient for #h persons4 ,seasonable all the year4 ,,oyster1 ,forcemeat for ,roast or ,boiled ,turkey4 ,ingredients4-- pint of bread-crumbs1 #a oz4 of chopped suet or butter1 #a faggot of savoury herbs1 saltspoonful of grated nutmeg1 salt and pepper to taste1 #b eggs1 #ah oysters4 ,mode4--,grate the bread very fine1 and be careful that no large lumps remain2 put it into a basin with the suet1 which must be very finely minced1 or1 when butter is used1 that must be cut up into small pieces4 ,add the herbs1 also chopped as small as possible1 and seasoning2 mix all these well together1 until the ingredients are thoroughly mingled4 ,open and beard the oysters1 chop them1 but not too small1 and add them to the other ingredients4 ,beat up the eggs1 and1 with the hand1 work altogether1 until it is smoothly mixed4 ,the turkey should not be stuffed too full3 if there should be too much forcemeat1 roll it into balls1 fry them1 and use them as a garnish4 ,sufficient for #a turkey4 ,,oyster ,,ketchup4 ,ingredients4--,sufficient oysters to fill a pint measure1 #a pint of sherry1 #c oz4 of salt1 #a drachm of cayenne1 #b drachms of pounded mace4 ,mode4--,procure the oysters very fresh1 and open sufficient to fill a pint measure2 save the liquor1 and scald the oysters in it with the sherry2 strain the oysters1 and put them in a mortar with the salt1 cayenne1 and mace2 pound the whole until reduced to a pulp1 then add it to the liquor in which they were scalded2 boil it again five minutes1 and skim well2 rub the whole through a sieve1 and1 when cold1 bottle and cork closely4 ,the corks should be sealed4 ,seasonable from ,september to ,april4 ,note4--,cider may be substituted for the sherry4 ,,oyster ,,patties 7an ,entre74 ,ingredients4--#b dozen oysters1 #b oz4 of butter1 #c tablespoonfuls of cream1 a little lemon-juice1 #a blade of pounded mace2 cayenne to taste4 ,mode4--,scald the oysters in their own liquor1 beard them1 and cut each one into #c pieces4 ,put the butter into a stewpan1 dredge in sufficient flour to dry it up2 add the strained oyster-liquor with the other ingredients2 put in the oysters1 and let them heat gradually1 but not boil fast4 ,make the patty-cases as directed for lobster patties1 fill with the oyster mixture1 and replace the covers4 ,time4--#b minutes for the oysters to simmer in the mixture4 ,average cost1 exclusive of the patty-cases1 #as4 #d;d4 ,seasonable from ,september to ,april4 ,,oyster ,,sauce1 to serve with ,fish1 ,boiled ,poultry1 c4 ,ingredients4--#c dozen oysters1 pint of melted butter1 made with milk4 ,mode4--,open the oysters carefully1 and save their liquor2 strain it into a clean saucepan 7a lined one is best71 put in the oysters1 and let them just come to the boiling-point1 when they should look plump4 ,take them off the fire immediately1 and put the whole into a basin4 ,strain the liquor from them1 mix with it sufficient melted butter made with milk to make pint altogether4 ,when this is ready and very smooth1 put in the oysters1 which should be previously bearded1 if you wish the sauce to be really nice4 ,set it by the side of the fire to get thoroughly hot1 but do not allow it to boil1 or the oysters will immediately harden4 ,using cream instead of milk makes this sauce extremely delicious4 ,when liked1 add a seasoning of cayenne or anchovy sauce2 but1 as we have before stated1 a plain sauce should be plain1 and not be overpowered by highly-flavoured essences2 therefore we recommend that the above directions be implicitly followed1 and no seasoning added4 ,average cost for this quantity1 #bs4 ,sufficient for #f persons4 ,never allow fewer than #f oysters to #a person1 unless the party is very large4 ,seasonable from ,september to ,april4 ,a more economical sauce may be made by using a smaller quantity of oysters1 and not bearding them before they are added to the sauce3 this may answer the purpose1 but we cannot undertake to recommend it as a mode for making this delicious adjunct to fish1 c4 ,,oyster ,,soup4 ,ingredients4--#f dozen of oysters1 #b quarts of white stock1 pint of cream1 #b oz4 of butter1 #a oz4 of flour2 salt1 cayenne1 and mace to taste4 ,mode4--,scald the oysters in their own liquor2 take them out1 beard them1 and put them in a tureen4 ,take a pint of the stock1 put in the beards and the liquor1 which must be carefully strained1 and simmer for an hour4 ,take it off the fire1 strain it again1 and add the remainder of the stock1 with the seasoning and mace4 ,bring it to a boil1 add the thickening of butter and flour1 simmer for #e minutes1 stir in the boiling cream1 pour it over the oysters1 and serve4 ,time4--#a hour4 ,average cost1 #bs4 #h;d4 per quart4 ,seasonable from ,september to ,april4 ,sufficient for #h persons4 ,note4--,this soup can be made less rich by using milk instead of cream1 and thickening with arrowroot instead of butter and flour4 ,,oyster ,,soup4 ,ingredients4--#b quarts of good mutton broth1 #f dozen oysters1 #b oz4 butter1 #a oz4 of flour4 ,mode4--,beard the oysters1 and scald them in their own liquor2 then add it1 well strained1 to the broth2 thicken with the butter and flour1 and simmer for of an hour4 ,put in the oysters1 stir well1 but do not let it boil1 and serve very hot4 ,time4-- hour4 ,average cost1 #bs4 per quart4 ,seasonable from ,september to ,april4 ,sufficient for #h persons4 ,,oysters1 ,fried4 ,ingredients4--#c dozen oysters1 #b oz4 butter1 #a tablespoonful of ketchup1 a little chopped lemon-peel1 teaspoonful of chopped parsley4 ,mode4--,boil the oysters for #a minute in their own liquor1 and drain them2 fry them with the butter1 ketchup1 lemon-peel1 and parsley2 lay them on a dish1 and garnish with fried potatoes1 toasted sippets1 and parsley4 ,this is a delicious delicacy1 and is a favourite ,italian dish4 ,time4--#e minutes4 ,average cost for this quantity1 #as4 #i;d4 ,seasonable from ,september to ,april4 ,sufficient for #d persons4 ,,oysters ,fried in ,batter4 ,ingredients4-- pint of oysters1 #b eggs1 pint of milk1 sufficient flour to make the batter2 pepper and salt to taste2 when liked1 a little nutmeg2 hot lard4 ,mode4--,scald the oysters in their own liquor1 beard them1 and lay them on a cloth to drain thoroughly4 ,break the eggs into a basin1 mix the flour with them1 add the milk gradually1 with nutmeg and seasoning1 and put the oysters in the batter4 ,make some lard hot in a deep frying-pan1 put in the oysters1 one at a time2 when done1 take them up with a sharp-pointed skewer1 and dish them on a napkin4 ,fried oysters are frequently used for garnishing boiled fish1 and then a few bread-crumbs should be added to the flour4 ,time4--#e or #f minutes4 ,average cost for this quantity1 #as4 #aj;d4 ,seasonable from ,september to ,april4 ,sufficient for #h persons4 ,,oysters1 to ,keep4 ,put them in a tub1 and cover them with salt and water4 ,let them remain for #ab hours1 when they are to be taken out1 and allowed to stand for another #ab hours without water4 ,if left without water every alternate #ab hours1 they will be much better than if constantly kept in it4 ,never put the same water twice to them4 ,,oysters1 ,pickled4 ,ingredients4--#ajj oysters2 to each pint of vinegar1 #a blade of pounded mace1 #a strip of lemon-peel1 #ab black peppercorns4 ,mode4--,get the oysters in good condition1 open them1 place them in a saucepan1 and let them simmer in their own liquor for about #aj minutes very gently2 then take them out one by one1 and place them in a jar1 and cover them1 when cold1 with a pickle made as follows3--,measure the oyster-liquor2 add to it the same quantity of vinegar1 with mace1 lemon-peel1 and pepper in the above proportion1 and boil it for #e minutes2 when cold1 pour over the oysters1 and tie them down very closely1 as contact with the air spoils them4 ,seasonable from ,september to ,april4 ,note4--,put this pickle away in small jars2 because1 directly one is opened1 its contents should immediately be eaten1 as they soon spoil4 ,the pickle should not be kept more than #b or #c months4 ,,oysters1 ,scalloped4 ,ingredients4--,oysters1 say #a pint1 #a oz4 butter1 flour1 #b tablespoonfuls of white stock1 #b tablespoonfuls of cream2 pepper and salt to taste2 bread-crumbs1 oiled butter4 ,mode4--,scald the oysters in their own liquor1 take them out1 beard them1 and strain the liquor free from grit4 ,put #a oz4 of butter into a stewpan2 when melted1 dredge in sufficient flour to dry it up2 add the stock1 cream1 and strained liquor1 and give one boil4 ,put in the oysters and seasoning2 let them gradually heat through1 but not boil4 ,have ready the scallop-shells buttered2 lay in the oysters1 and as much of the liquid as they will hold2 cover them over with bread-crumbs1 over which drop a little oiled butter4 ,brown them in the oven1 or before the fire1 and serve quickly1 and very hot4 ,time4--,altogether1 hour4 ,average cost1 for this quantity1 #cs4 #f;d4 ,sufficient for #e or #f persons4 ,,oysters1 ,scalloped4 ,prepare the oysters as in the preceding recipe1 and put them in a scallop-shell or saucer1 and between each layer sprinkle over a few bread-crumbs1 pepper1 salt1 and grated nutmeg2 place small pieces of butter over1 and bake before the fire in a ,dutch oven4 ,put sufficient bread-crumbs on the top to make a smooth surface1 as the oysters should not be seen4 ,time4--,about hour4 ,average cost1 #cs4 #b;d4 ,seasonable from ,september to ,april4 ,,oysters1 ,stewed4 ,ingredients4--#a pint of oysters1 #a oz4 of butter1 flour1 #a_/c pint of cream2 cayenne and salt to taste2 #a blade of pounded mace4 ,mode4--,scald the oysters in their own liquor1 take them out1 beard them1 and strain the liquor2 put the butter into a stewpan1 dredge in sufficient flour to dry it up1 add the oyster-liquor and mace1 and stir it over a sharp fire with a wooden spoon2 when it comes to a boil1 add the cream1 oysters1 and seasoning4 ,let all simmer for #a or #b minutes1 but not longer1 or the oysters would harden4 ,serve on a hot dish1 and garnish with crotons1 or toasted sippets of bread4 ,a small piece of lemon-peel boiled with the oyster-liquor1 and taken out before the cream is added1 will be found an improvement4 ,time4--,altogether #ae minutes4 ,average cost for this quantity1 #cs4 #f;d4 ,seasonable from ,september to ,april4 ,sufficient for #f persons4 ,,pancakes4 ,ingredients4--,eggs1 flour1 milk2 to every egg allow #a oz4 of flour1 about #a gill of milk1 #a_/h saltspoonful of salt4 ,mode4--,ascertain that the eggs are fresh2 break each one separately in a cup2 whisk them well1 put them into a basin1 with the flour1 salt1 and a few drops of milk1 and beat the whole to a perfectly smooth batter2 then add by degrees the remainder of the milk4 ,the proportion of this latter ingredient must be regulated by the size of the eggs1 c4 c42 but the batter1 when ready for frying1 should be of the consistency of thick cream4 ,place a small frying-pan on the fire to get hot2 let it be delicately clean1 or the pancakes will stick1 and1 when quite hot1 put into it a small piece of butter1 allowing about oz4 to each pancake4 ,when it is melted1 pour in the batter1 about teacupful to a pan #e inches in diameter1 and fry it for about #d minutes1 or until it is nicely brown on one side4 ,by only pouring in a small quantity of batter1 and so making the pancakes thin1 the necessity of turning them 7an operation rather difficult to unskilful cooks7 is obviated4 ,when the pancake is done1 sprinkle over it some pounded sugar1 roll it up in the pan1 and take it out with a large slice1 and place it on a dish before the fire4 ,proceed in this manner until sufficient are cooked for a dish2 then send them quickly to table1 and continue to send in a further quantity1 as pancakes are never good unless eaten almost immediately they come from the frying-pan4 ,the batter may be flavoured with a little grated lemon-rind1 or the pancakes may have preserve rolled in them instead of sugar4 ,send sifted sugar and a cut lemon to table with them4 ,to render the pancakes very light1 the yolks and whites of the eggs should be beaten separately1 and the whites added the last thing to the batter before frying4 ,time4--,from #d to #e minutes for a pancake that does not require turning2 from #f to #h minutes for a thicker one4 ,average cost for #c persons1 #f;d4 ,sufficient4--,allow #c eggs1 with the other ingredients in proportion1 for #c persons4 ,seasonable at any time1 but specially served on ,shrove ,tuesday4 ,illustration3 ,,pancakes4 ,,pancakes4 ,ingredients4--#f eggs1 #a pint of cream1 lb4 of loaf sugar1 #a glass of sherry1 teaspoonful of grated nutmeg1 flour4 ,mode4--,ascertain that the eggs are extremely fresh1 beat them well1 strain and mix with them the cream1 pounded sugar1 wine1 nutmeg1 and as much flour as will make the batter nearly as thick as that for ordinary pancakes4 ,make the frying-pan hot1 wipe it with a clean cloth1 pour in sufficient batter to make a thin pancake1 and fry it for about #e minutes4 ,dish the pancakes piled one above the other1 strew sifted sugar between each1 and serve4 ,time4--,about #e minutes4 ,average cost1 with cream at #as4 per pint1 #bs4 #c;d4 ,sufficient to make #h pancakes4 ,seasonable at any time1 but specially served on ,shrove ,tuesday4 ,,pancakes1 ,french4 ,ingredients4--#b eggs1 #b oz4 of butter1 #b oz4 of sifted sugar1 #b oz4 of flour1 pint of new milk4 ,mode4--,beat the eggs thoroughly1 and put them into a basin with the butter1 which should be beaten to a cream2 stir in the sugar and flour1 and when these ingredients are well mixed1 add the milk2 keep stirring and beating the mixture for a few minutes2 put it on buttered plates1 and bake in a quick oven for #bj minutes4 ,serve with a cut lemon and sifted sugar1 or pile the pancakes high on a dish1 with a layer of preserve or marmalade between each4 ,time4--#bj minutes4 ,average cost1 #g;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,pancakes1 ,snow4 ,ingredients4--#c tablespoonfuls of flour1 #a egg1 #c tablespoonfuls of snow1 about pint of new milk4 ,mode4--,mix the flour with the milk by degrees1 add the egg well beaten1 and just before frying1 the snow1 it should then be all beaten up together quickly1 and put into the frying-pan immediately4 ,sufficient for #h pancakes4 ,,pan ,,kail4 ,ingredients4--#b lbs4 of cabbage1 or ,savoy greens2 lb4 of butter or dripping1 salt and pepper to taste1 oatmeal for thickening1 #b quarts of water4 ,mode4--,chop the cabbage very fine1 thicken the water with oatmeal1 put in the cabbage and butter1 or dripping2 season and simmer for #a hour4 ,it can be made sooner by blanching and mashing the greens1 adding any good liquor that a joint has been boiled in1 and then further thicken with bread or pounded biscuit4 ,time4--#a hour4 ,average cost1 #a;d4 per quart4 ,seasonable all the year1 but more suitable in winter4 ,sufficient for #h persons4 ,,parsley ,,and ,,butter1 to serve with ,calf's ,head1 ,boiled ,fowls1 c4 ,ingredients4--#b tablespoonfuls of minced parsley1 pint of melted butter4 ,mode4--,put into a saucepan a small quantity of water1 slightly salted1 and when it boils1 throw in a good bunch of parsley which has been previously washed and tied together in a bunch2 let it boil for #e minutes1 drain it1 mince the leaves very fine1 and put the above quantity in a tureen2 pour over it pint of smoothly-made melted butter2 stir once1 that the ingredients may be thoroughly mixed1 and serve4 ,time4--#e minutes to boil the parsley4 ,average cost1 #d;d4 ,sufficient for #a large fowl2 allow rather more for a pair4 ,seasonable at any time4 ,,parsley1 ,fried1 for ,garnishing4 ,ingredients4--,parsley1 hot lard or clarified dripping4 ,mode4--,gather some young parsley2 wash1 pick1 and dry it thoroughly in a cloth2 put it into the wire basket of which we have given an engraving1 and hold it in boiling lard or dripping for a minute or two4 ,directly it is done1 lift out the basket1 and let it stand before the fire1 that the parsley may become thoroughly crisp2 and the quicker it is fried the better4 ,should the kitchen not be furnished with the above article1 throw the parsley into the frying-pan1 and when crisp1 lift it out with a slice1 dry it before the fire1 and when thoroughly crisp it will be ready for use4 ,illustration3 ,,wire ,,basket4 ,,wire ,,basket4--,for this recipe a wire basket1 as shown in the annexed engraving1 will be found very useful4 ,it is very light and handy1 and may be used for other similar purposes besides that just described4 ,,parsley ,,juice1 for ,colouring various ,dishes4 ,procure some nice young parsley2 wash it and dry it thoroughly in a cloth2 pound the leaves in a mortar till all the juice is extracted1 and put the juice in a teacup or small jar2 place this in a saucepan of boiling water1 and warm it on the bain-marie principle just long enough to take off its rawness2 let it drain1 and it will be ready for colouring4 ,substitute for4--,sometimes in the middle of winter parsley-leaves are not to be had1 when the following will be found an excellent substitute3--,tie up a little parsley-seed in a small piece of muslin1 and boil it for #aj minutes in a small quantity of water2 use this water to make the melted butter with1 and throw into it a little boiled spinach1 minced rather fine1 which will have an appearance similar to that of parsley4 ,,parsley1 to ,preserve through the ,winter4 ,use freshly-gathered parsley for keeping1 and wash it perfectly free from grit and dirt2 put it into boiling water which has been slightly salted and well skimmed1 and then let it boil for #b or #c minutes2 take it out1 let it drain1 and lay it on a sieve in front of the fire1 when it should be dried as expeditiously as possible4 ,store it away in a very dry place in bottles1 and when wanted for use pour over it a little warm water1 and let it stand for about #e minutes4 ,seasonable4--,this may be done at any time between ,june and ,october4 ,,parsnip ,,soup4 ,ingredients4--#a lb4 of sliced parsnips1 #b oz4 of butter1 salt and cayenne to taste1 #a quart of stock4 ,mode4--,put the parsnips into the stewpan with the butter1 which has been previously melted1 and simmer them till quite tender4 ,then add nearly a pint of stock1 and boil together for half an hour4 ,pass all through a fine strainer1 and put to it the remainder of the stock4 ,season1 boil1 and serve immediately4 ,time4--#b hours4 ,average cost1 #f;d4 per quart4 ,seasonable from ,october to ,april4 ,sufficient for #d persons4 ,,parsnips1 ,boiled4 ,ingredients4--,parsnips2 to each gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,wash the parsnips1 scrape them thoroughly1 and with the point of the knife remove any black specks about them1 and1 should they be very large1 cut the thick part into quarters4 ,put them into a saucepan of boiling water salted in the above proportion1 boil them rapidly until tender1 which may be ascertained by thrusting a fork in them2 take them up1 drain them1 and serve in a vegetable-dish4 ,this vegetable is usually served with salt fish1 boiled pork1 or boiled beef3 when sent to table with the latter1 a few should be placed alternately with carrots round the dish as a garnish4 ,time4--,large parsnips1 #a to #a hour2 small ones1 to #a hour4 ,average cost1 #a;d4 each4 ,sufficient4--,allow #a for each person4 ,seasonable from ,october to ,may4 ,,partridge1 ,broiled 7a ,luncheon1 ,breakfast1 or ,supper ,dish74 ,ingredients4--#c partridges1 salt and cayenne to taste1 a small piece of butter1 brown gravy or mushroom sauce4 ,mode4--,pluck1 draw1 and cut the partridges in half1 and wipe the inside thoroughly with a damp cloth4 ,season them with salt and cayenne1 broil them over a very clear fire1 and dish them on a hot dish2 rub a small piece of butter over each half1 and send them to table with brown gravy or mushroom sauce4 ,time4--,about hour4 ,average cost1 #as4 #f;d4 to #bs4 a brace4 ,sufficient for #c or four persons4 ,seasonable from the #ast of ,september to the beginning of ,february4 ,,partridge ,,pie4 ,ingredients4--#c partridges1 pepper and salt to taste1 #a teaspoonful of minced parsley 7when obtainable1 a few mushrooms71 lb4 of veal cutlet1 a slice of ham1 pint of stock1 puff paste4 ,mode4--,line a pie-dish with a veal cutlet2 over that place a slice of ham and a seasoning of pepper and salt4 ,pluck1 draw1 and wipe the partridges2 cut off the legs at the first joint1 and season them inside with pepper1 salt1 minced parsley1 and a small piece of butter2 place them in the dish1 and pour over the stock2 line the edges of the dish with puff paste1 cover with the same1 brush it over with the yolk of an egg1 and bake for to #a hour4 ,time4-- to #a hour4 ,average cost1 #as4 #f;d4 to #bs4 a brace4 ,sufficient for #d or #e persons4 ,seasonable from the #ast of ,september to the beginning of ,february4 ,note4--,should the partridges be very large1 split them in half1 they will then lie in the dish more compactly4 ,when at hand1 a few mushrooms should always be added4 ,,partridge1 ,potted4 ,ingredients4--,partridges2 seasoning to taste of mace1 allspice1 white pepper1 and salt2 butter1 coarse paste4 ,mode4--,pluck and draw the birds1 and wipe them inside with a damp cloth4 ,pound well some mace1 allspice1 white pepper1 and salt2 mix together1 and rub every part of the partridges with this4 ,pack the birds as closely as possible in a baking-pan1 with plenty of butter over them1 and cover with a coarse flour and water crust4 ,tie a paper over this1 and bake for rather more than #a hour2 let the birds get cold1 then cut them into pieces for keeping1 pack them closely into a large potting-pot1 and cover with clarified butter4 ,this should be kept in a cool dry place4 ,the butter used for potted things will answer for basting1 or for paste for meat pies4 ,time4--#a hour4 ,seasonable from the #ast of ,september to the beginning of ,february4 ,,partridge1 ,roast4 ,illustration3 ,,roast ,,partridge4 ,ingredients4--,partridge2 butter4 ,choosing and ,trussing4--,choose young birds1 with dark-coloured bills and yellowish legs1 and let them hang a few days1 or there will be no flavour to the flesh1 nor will it be tender4 ,the time they should be kept entirely depends on the taste of those for whom they are intended1 as what some persons would consider delicious would be to others disgusting and offensive4 ,they may be trussed with or without the head1 the latter mode being now considered the most fashionable4 ,pluck1 draw1 and wipe the partridge carefully inside and out2 cut off the head1 leaving sufficient skin on the neck to skewer back2 bring the legs close to the breast1 between it and the side-bones1 and pass a skewer through the pinions and the thick part of the thighs4 ,when the head is left on1 it should be brought round and fixed on to the point of the skewer4 ,mode4--,when the bird is firmly and plumply trussed1 roast it before a nice bright fire2 keep it well basted1 and a few minutes before serving1 flour and froth it well4 ,dish it1 and serve with gravy and bread sauce1 and send to table hot and quickly4 ,a little of the gravy should be poured over the bird4 ,time4--#be to #ce minutes4 ,average cost1 #as4 #f;d4 to #bs4 a brace4 ,sufficient4--#b for a dish4 ,seasonable from the #ast of ,september to the beginning of ,february4 ,,partridge ,,soup4 ,ingredients4--#b partridges1 #c slices of lean ham1 #b shred onions1 #a head of celery1 #a large carrot1 and #a turnip cut into any fanciful shapes1 #a small lump of sugar1 #b oz4 of butter1 salt and pepper to taste1 #b quarts of medium stock4 ,mode4--,cut the partridges into pieces1 and braise them in the butter and ham until quite tender2 then take out the legs1 wings1 and breast1 and set them by4 ,keep the backs and other trimmings in the braise1 and add the onions and celery2 any remains of cold game can be put in1 and #c pints of stock4 ,simmer slowly for #a hour1 strain it1 and skim the fat off as clean as possible2 put in the pieces that were taken out1 give it one boil1 and skim again to have it quite clear1 and add the sugar and seasoning4 ,now simmer the cut carrot and turnip in #a pint of stock2 when quite tender1 put them to the partridges1 and serve4 ,time4--#b hours4 ,average cost1 #bs4 or #as4 #f;d4 per quart4 ,seasonable from ,september to ,february4 ,sufficient for #h persons4 ,note4--,the meat of the partridges may be pounded with a crumb of a ,french roll1 and worked with the soup through a sieve4 ,serve with stewed celery cut in slices1 and put in the tureen4 ,,partridges1 to ,carve4 ,there are several ways of carving this most familiar game bird4 ,the more usual and summary mode is to carry the knife sharply along the top of the breastbone of the bird1 and cut it quite through1 thus dividing it into two precisely equal and similar parts1 in the same manner as carving a pigeon4 ,another plan is to cut it into three pieces2 viz41 by severing a small wing and leg on either side from the body1 by following the line #a to #b in the upper woodcut2 thus making #b helpings1 when the breast will remain for a third plate4 ,the most elegant manner is that of thrusting back the body from the legs1 and then cutting through the breast in the direction shown by the line #a to #b3 this plan will give #d or more small helpings4 ,a little bread-sauce should be served to each guest4 ,illustration3 ,,roast ,,partridge4 ,,partridges1 ,hashed1 or ,salmi de ,perdrix4 ,ingredients4--#c young partridges1 #c shallots1 a slice of lean ham1 #a carrot1 #c or #d mushrooms1 a bunch of savoury herbs1 #b cloves1 #f whole peppers1 pint of stock1 #a glass of sherry or ,madeira1 a small lump of sugar4 ,mode4--,after the partridges are plucked and drawn1 roast them rather underdone1 and cover them with paper1 as they should not be browned2 cut them into joints1 take off the skin from the wings1 legs1 and breasts2 put these into a stewpan1 cover them up1 and set by until the gravy is ready4 ,cut a slice of ham into small pieces1 and put them1 with the carrots sliced1 the shallots1 mushrooms1 herbs1 cloves1 and pepper1 into a stewpan2 fry them lightly in a little butter1 pour in the stock1 add the bones and trimming from the partridges1 and simmer for hour4 ,strain the gravy1 let it cool1 and skim off every particle of fat2 put it to the legs1 wings1 and breasts1 add a glass of sherry or ,madeira and a small lump of sugar1 let all gradually warm through by the side of the fire1 and when on the point of boiling1 serve1 and garnish the dish with crotons4 ,the remains of roast partridge answer very well dressed in this way1 although not so good as when the birds are in the first instance only half-roasted4 ,this recipe is equally suitable for pheasants1 moorgame1 c42 but care must be taken always to skin the joints4 ,time4--,altogether #a hour4 ,sufficient4--#b or #c partridges for an entre4 ,seasonable from the #ast of ,september to the beginning of ,february4 ,,paste1 ,common1 for ,family ,pies4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 rather more than pint of water4 ,mode4--,rub the butter lightly into the flour1 and mix it to a smooth paste with the water2 roll it out #b or #c times1 and it will be ready for use4 ,this paste may be converted into an excellent short crust for sweet tart by adding to the flour1 after the butter is rubbed in1 #b tablespoonfuls of fine-sifted sugar4 ,average cost1 #h;d4 per lb4 ,,paste1 ,puff1 ,french1 or ,feuilletage 7,founded on ,m4 ,ude's ,recipe74 ,ingredients4--,equal quantities of flour and butter--say #a lb4 of each2 saltspoonful of salt1 the yolks of #b eggs1 rather more than pint of water4 ,mode4--,weigh the flour2 ascertain that it is perfectly dry1 and sift it2 squeeze all the water from the butter1 and wring it in a clean cloth till there is no moisture remaining4 ,put the flour on the paste-board1 work lightly into it #b oz4 of the butter1 and then make a hole in the centre2 into this well put the yolks of #b eggs1 the salt1 and about pint of water 7the quantity of this latter ingredient must be regulated by the cook1 as it is impossible to give the exact proportion of it72 knead up the paste quickly and lightly1 and1 when quite smooth1 roll it out square to the thickness of about inch4 ,presuming that the butter is perfectly free from moisture1 and as cool as possible1 roll it into a ball1 and place this ball of butter on the paste2 fold the paste over the butter all round1 and secure it by wrapping it well all over4 ,flatten the paste by rolling it lightly with the rolling-pin until it is quite thin1 but not thin enough to allow the butter to break through1 and keep the board and paste dredged lightly with flour during the process of making it4 ,this rolling gives it the first turn4 ,now fold the paste in three1 and roll out again1 and1 should the weather be very warm1 put it in a cold place on the ground to cool between the several turns2 for1 unless this is particularly attended to1 the paste will be spoiled4 ,roll out the paste again twice1 put it by to cool1 then roll it out twice more1 which will make #f turnings in all4 ,now fold the paste in two1 and it will be ready for use4 ,if properly baked and well made1 this crust will be delicious1 and should rise in the oven about #e or #f inches4 ,the paste should be made rather firm in the first instance1 as the ball of butter is liable to break through4 ,great attention must also be paid to keeping the butter very cool1 as1 if this is in a liquid and soft state1 the paste will not answer at all4 ,should the cook be dexterous enough to succeed in making this1 the paste will have a much better appearance than that made by the process of dividing the butter into #d parts1 and placing it over the rolled-out paste2 but until experience has been acquired1 we recommend puff-paste made by recipe4 ,the above paste is used for vols-au-vent1 small articles of pastry1 and1 in fact1 everything that requires very light crust4 ,average cost1 #as4 #f;d4 per lb4 ,,paste1 ,puff1 very ,good4 ,ingredients4--,to every lb4 of flour allow #a lb4 of butter1 and not quite pint of water4 ,mode4--,carefully weigh the flour and butter1 and have the exact proportion2 squeeze the butter well1 to extract the water from it1 and afterwards wring it in a clean cloth1 that no moisture may remain4 ,sift the flour2 see that it is perfectly dry1 and proceed in the following manner to make the paste1 using a very clean paste-board and rolling-pin3--,supposing the quantity to be #a lb4 of flour1 work the whole into a smooth paste with not quite pint of water1 using a knife to mix it with3 the proportion of this latter ingredient must be regulated by the discretion of the cook2 if too much be added1 the paste1 when baked1 will be tough4 ,roll it out until it is of an equal thickness of about an inch2 break #d oz4 of the butter into small pieces2 place these on the paste1 sift over it a little flour1 fold it over1 roll out again1 and put another #d oz4 of butter4 ,repeat the rolling and buttering until the paste has been rolled out #d times1 or equal quantities of flour and butter have been used4 ,do not omit1 every time the paste is rolled out1 to dredge a little flour over that and the rolling-pin1 to prevent both from sticking4 ,handle the paste as lightly as possible1 and do not press heavily upon it with the rolling-pin4 ,the next thing to be considered is the oven1 as the baking of pastry requires particular attention4 ,do not put it into the oven until it is sufficiently hot to raise the paste2 for the best-prepared paste1 if not properly baked1 will be good for nothing4 ,brushing the paste as often as rolled out1 and the pieces of butter placed thereon1 with the white of an egg1 assists it to rise in leaves or flakes4 ,as this is the great beauty of puff-paste1 it is as well to try this method4 ,average cost1 #as4 #d;d4 per lb4 ,,paste1 ,puff1 ,medium4 ,ingredients4--,to every lb4 of flour allow #h oz4 of butter1 #d oz4 of lard1 not quite pint of water4 ,mode4--,this paste may be made by the directions in the preceding recipe1 only using less butter1 and substituting lard for a portion of it4 ,mix the flour to a smooth paste with not quite pint of water2 then roll it out #c times1 the first time covering the paste with butter1 the second with lard1 and the third with butter4 ,keep the rolling-pin and paste slightly dredged with flour1 to prevent them from sticking1 and it will be ready for use4 ,average cost1 #as4 per lb4 ,,paste1 ,puff 7,soyer's ,recipe74 ,ingredients4--,to every lb4 of flour allow the yolk of #a egg1 the juice of #a lemon1 saltspoonful of salt1 cold water1 #a lb4 of fresh butter4 ,mode4--,put the flour on to the paste-board2 make a hole in the centre1 into which put the yolk of the egg1 the lemon-juice1 and salt2 mix the whole with cold water 7this should be iced in summer1 if convenient7 into a soft flexible paste1 with the right hand1 and handle it as little as possible2 then squeeze all the buttermilk from the butter1 wring it in a cloth1 and roll out the paste2 place the butter on this1 and fold the edges of the paste over1 so as to hide it2 roll it out again to the thickness of inch2 fold over one third1 over which again pass the rolling-pin2 then fold over the other third1 thus forming a square2 place it with the ends1 top1 and bottom before you1 shaking a little flour both under and over1 and repeat the rolls and turns twice again1 as before4 ,flour a baking-sheet1 put the paste on this1 and let it remain on ice or in some cool place for hour2 then roll twice more1 turning it as before2 place it again upon the ice for hour1 give it #b more rolls1 making #g in all1 and it is ready for use when required4 ,average cost1 #as4 #f;d4 per lb4 ,,pastry ,,and ,,puddings1 ,directions in connection with the making of4 ,a few general remarks respecting the various ingredients of which puddings and pastry are composed may be acceptable1 in addition to the recipes in this department of ,household ,management4 ,flour should be of the best quality1 and perfectly dry1 and sifted before being used2 if in the least damp1 the paste made from it will certainly be heavy4 ,butter1 unless fresh is used1 should be washed from the salt1 and well squeezed and wrung in a cloth1 to get out all the water and buttermilk1 which1 if left in1 assist to make the paste heavy4 ,lard should be perfectly sweet1 which may be ascertained by cutting the bladder through1 and1 if the knife smells sweet1 the lard is good4 ,suet should be finely chopped1 perfectly free from skin1 and quite sweet2 during the process of chopping1 it should be lightly dredged with flour1 which prevents the pieces from sticking together4 ,beef suet is considered the best2 but veal suet1 or the outside fat of a loin or neck of mutton1 makes good crusts2 as also the skimmings in which a joint of mutton has been boiled1 but without vegetables4 ,clarified ,beef ,dripping answers very well for kitchen pies1 puddings1 cakes1 or for family use4 ,a very good short crust may be made by mixing with it a small quantity of moist sugar2 but care must be taken to use the dripping sparingly1 or a very disagreeable flavour will be imparted to the paste4 ,strict cleanliness must be observed in pastry-making2 all the utensils used should be perfectly free from dust and dirt1 and the things required for pastry kept entirely for that purpose4 ,in mixing paste1 add the water very gradually1 work the whole together with the knife-blade1 and knead it until perfectly smooth4 ,those who are inexperienced in pastry-making should work the butter in by breaking it in small pieces1 and covering the paste rolled out4 ,it should then be dredged with flour1 and the ends folded over and rolled out very thin again3 this process must be repeated until all the butter is used4 ,illustration3 ,,paste-,,board ,,and ,,rolling-,,pin4 ,illustration3 ,,paste-,,pincers ,,and ,,jagger1 ,,for ,,ornamenting ,,the ,,edges ,,of ,,pie-,,crusts4 ,the art of making paste requires much practice1 dexterity1 and skill3 it should be touched as lightly as possible1 made with cool hands and in a cool place 7a marble slab is better than a board for the purpose71 and the coolest part of the house should be selected for the process during warm weather4 ,illustration3 ,,paste-,,cutter ,,and ,,corner-,,cutter4 ,to insure rich paste being light1 great expedition must be used in the making and baking2 for if it stand long before it is put in the oven1 it becomes flat and heavy4 ,illustration3 ,,ornamental-,,paste ,,cutter4 ,puff-paste requires a brisk oven1 but not too hot1 or it would blacken the crust2 on the other hand1 if the oven be too slack1 the paste will be soddened1 and will not rise1 nor will it have any colour4 ,illustration3 ,,patty-,,pans1 ,,plain ,,and ,,fluted4 ,illustration3 ,,pie-,,dish4 ,tart-tins1 cake-moulds1 dishes for baked puddings1 patty-pans1 c41 should all be buttered before the article intended to be baked is put in them4 ,things to be baked on sheets should be placed on buttered paper4 ,raised-pie paste should have a soaking heat1 and paste glazed must have rather a slack oven1 that the icing be not scorched4 ,it is better to ice tarts1 c41 when they are three-parts baked4 ,illustration3 ,,raised-,,pie ,,mould4 ,illustration3 ,,raised-,,pie ,,mould1 ,,open4 ,to ascertain when the oven is heated to the proper degree for puff-paste1 put a small piece of the paste in previous to baking the whole1 and then the heat can thus be judged of4 ,the freshness of all pudding ingredients is of much importance1 as one bad article will taint the whole mixture4 ,when the freshness of eggs is doubtful1 break each one separately in a cup1 before mixing them altogether4 ,should there be a bad one amongst them1 it can be thrown away2 whereas1 if mixed with the good ones1 the entire quantity would be spoiled4 ,the yolks and whites beaten separately make the articles they are put into much lighter4 ,raisins and dried fruits for puddings should be carefully picked1 and in many cases stoned4 ,currants should be well washed1 pressed in a cloth1 and placed on a dish before the fire to get thoroughly dry3 they should then be picked carefully over1 and every piece of grit or stone removed from amongst them4 ,to plump them1 some cooks pour boiling water over them1 and then dry them before the fire4 ,batter pudding should be smoothly mixed and free from lumps4 ,to insure this1 first mix the flour with a very small proportion of milk1 and add the remainder by degrees4 ,should the pudding be very lumpy1 it may be strained through a hair sieve4 ,all boiled puddings should be put on in boiling water1 which must not be allowed to stop simmering1 and the pudding must always be covered with the water2 if requisite1 the saucepan should be kept filled up4 ,illustration3 ,,boiled-,,pudding ,,mould4 ,to prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan1 place a small plate or saucer underneath it1 and set the pan on a trivet over the fire4 ,if a mould is used1 this precaution is not necessary2 but care must be taken to keep the pudding well covered with water4 ,for dishing a boiled pudding as soon as it comes out of the pot1 dip it into a basin of cold water1 and the cloth will then not adhere to it4 ,great expedition is necessary in sending puddings to table1 as by standing they quickly become heavy1 batter puddings particularly4 ,illustration3 ,,boiled ,,pudding ,,mould4 ,for baked or boiled puddings1 the moulds1 cups1 or basins should be always buttered before the mixture is put in them1 and they should be put into the saucepan directly they are filled4 ,illustration3 ,,pudding-,,basin4 ,scrupulous attention should be paid to the cleanliness of pudding-cloths1 as from neglect in this particular the outsides of boiled puddings frequently taste very disagreeably4 ,as soon as possible after it is taken off the pudding1 it should be soaked in water1 and then well washed1 without soap1 unless it be very greasy4 ,it should be dried out of doors1 then folded up and kept in a dry place4 ,when wanted for use1 dip it in boiling water1 and dredge it slightly with flour4 ,the dry ingredients for puddings are better for being mixed some time before they are wanted2 the liquid portion should only be added just before the pudding is put into the saucepan4 ,a pinch of salt is an improvement to the generality of puddings2 but this ingredient should be added very sparingly1 as the flavour should not be detected4 ,when baked puddings are sufficiently solid1 turn them out of the dish they were baked in1 bottom uppermost1 and strew over them fine-sifted sugar4 ,when pastry or baked puddings are not done through1 and yet the outside is sufficiently brown1 cover them over with a piece of white paper until thoroughly cooked3 this prevents them from getting burnt4 ,,pastry1 to ,ice or ,glaze4 ,to glaze pastry1 which is the usual method adopted for meat or raised pies1 break an egg1 separate the yolk from the white1 and beat the former for a short time4 ,then1 when the pastry is nearly baked1 take it out of the oven1 brush it over with this beaten yolk of egg1 and put it back in the oven to set the glaze4 ,to ice pastry1 which is the usual method adopted for fruit tarts and sweet dishes of pastry1 put the white of an egg on a plate1 and with the blade of a knife beat it to a stiff froth4 ,when the pastry is nearly baked1 brush it over with this1 and sift over some pounded sugar2 put it back into the oven to set the glaze1 and1 in a few minutes1 it will be done4 ,great care should be taken that the paste does not catch or burn in the oven1 which it is very liable to do after the icing is laid on4 ,sufficient4--,allow #a egg and #a oz4 of sugar to glaze #c tarts4 ,,pastry ,,sandwiches4 ,ingredients4--,puff-paste1 jam of any kind1 the white of an egg1 sifted sugar4 ,mode4--,roll the paste out thin2 put half of it on a baking-sheet or tin1 and spread equally over it apricot1 greengage1 or any preserve that may be preferred4 ,lay over this preserve another thin paste2 press the edges together all round2 and mark the paste in lines with a knife on the surface1 to show where to cut it when baked4 ,bake from #bj minutes to hour2 and1 a short time before being done1 take the pastry out of the oven1 brush it over with the white of an egg1 sift over pounded sugar1 and put it back in the oven to colour4 ,when cold1 cut it into strips2 pile these on a dish pyramidically1 and serve4 ,these strips1 cut about #b inches long1 piled in circular rows1 and a plateful of flavoured whipped cream poured in the middle1 make a very pretty dish4 ,time4--#bj minutes to hour4 ,average cost1 with lb4 of paste1 #as4 ,sufficient4-- lb4 of paste will make #b dishes of sandwiches4 ,seasonable at any time4 ,,pate ,,brisee1 ,crust ,french1 for ,raised ,pies4 ,ingredients4--,to every lb4 of flour allow saltspoonful of salt1 #b eggs1 #a_/c pint of water1 #f oz4 of butter4 ,mode4--,spread the flour1 which should be sifted and thoroughly dry1 on the paste-board2 make a hole in the centre1 into which put the butter2 work it lightly into the flour1 and when quite fine1 add the salt2 work the whole into a smooth paste with the eggs 7yolks and whites7 and water1 and make it very firm4 ,knead the paste well1 and let it be rather stiff1 that the sides of the pie may be easily raised1 and that they do not afterwards tumble or shrink4 ,average cost1 #as4 per lb4 ,note4--,this paste may be very much enriched by making it with equal quantities of flour and butter2 but then it is not so easily raised as when made plainer4 ,,patties1 ,fried4 ,,cold ,,meat ,,cookery4 ,ingredients4--,cold roast veal1 a few slices of cold ham1 #a egg boiled hard1 pounded mace1 pepper and salt to taste1 gravy1 cream1 #a teaspoonful of minced lemon-peel1 good puff-paste4 ,mode4--,mince a little cold veal and ham1 allowing one-third ham to two-thirds veal2 add an egg boiled hard and chopped1 and a seasoning of pounded mace1 salt1 pepper1 and lemon-peel2 moisten with a little gravy and cream4 ,make a good puff-paste2 roll rather thin1 and cut it into round or square pieces2 put the mince between two of them1 pinch the edges to keep in the gravy1 and fry a light brown4 ,they may also be baked in patty-pans2 in that case1 they should be brushed over with the yolk of an egg before they are put in the oven4 ,to make a variety1 oysters may be substituted for the ham4 ,time4--#ae minutes to fry the patties4 ,seasonable from ,march to ,october4 ,,pea ,,soup 7,inexpensive74 ,ingredients4-- lb4 of onions1 lb4 of carrots1 #b oz4 of celery1 lb4 of split peas1 a little mint1 shred fine2 #a tablespoonful of coarse brown sugar1 salt and pepper to taste1 #d quarts of water1 or liquor in which a joint of meat has been boiled4 ,mode4--,fry the vegetables for #aj minutes in a little butter or dripping1 previously cutting them up into small pieces2 pour the water on them1 and when boiling add the peas4 ,let them simmer for nearly #c hours1 or until the peas are thoroughly done4 ,add the sugar1 seasoning1 and mint2 boil for of an hour1 and serve4 ,time4--#c hours4 ,average cost1 #a;d4 per quart4 ,seasonable in winter4 ,sufficient for #ab persons4 ,,pea ,,soup 7,green74 ,ingredients4--#c pints of green peas1 lb4 of butter1 #b or #c thin slices of ham1 #c onions sliced1 #d shredded lettuces1 the crumb of #b ,french rolls1 #b handfuls of spinach1 #a lump of sugar1 #b quarts of medium stock4 ,mode4--,put the butter1 jam1 #a quart of peas1 onions1 and lettuces1 to a pint of stock1 and simmer for an hour2 then add the remainder of the stock1 with the crumb of the ,french rolls1 and boil for another hour4 ,now boil the spinach1 and squeeze it very dry4 ,rub the soup through a sieve1 and the spinach with it1 to colour it4 ,have ready a pint of young peas boiled2 add them to the soup1 put in the sugar1 give one boil1 and serve4 ,if necessary1 add salt4 ,time4--#b hours4 ,average cost1 #as4 #i;d4 per quart4 ,seasonable from ,june to the end of ,august4 ,sufficient for #aj persons4 ,note4--,it will be well to add1 if the peas are not quite young1 a little more sugar4 ,where economy is essential1 water may be used instead of stock for this soup1 boiling in it likewise the pea-shells2 but using a double quantity of vegetables4 ,,pea ,,soup1 ,winter 7,yellow74 ,ingredients4--#a quart of split peas1 #b lbs4 of shin beef1 trimmings of meat or poultry1 a slice of bacon1 #b large carrots1 #b turnips1 #e large onions1 #a head of celery1 seasoning to taste1 #b quarts of soft water1 any bones left from roast meat1 #b quarts of common stock1 or liquor in which a joint of meat has been boiled4 ,mode4--,put the peas to soak over-night in soft water1 and float off such as rise to the top4 ,boil them in the water till tender enough to pulp2 then add the ingredients mentioned above1 and simmer for #b hours1 stirring it occasionally4 ,pass the whole through a sieve1 skim well1 season1 and serve with toasted bread cut in dice4 ,time4--#d hours4 ,average cost1 #f;d4 per quart4 ,seasonable all the year round1 but more suitable for cold weather4 ,sufficient for #ab persons4 ,,peaches1 ,compte of4 ,ingredients4--#a pint of syrup1 about #ae small peaches1 ,mode4--,peaches that are not very large1 and that would not look well for dessert1 answer very nicely for a compte4 ,divide the peaches1 take out the stones1 and pare the fruit2 make a syrup by recipe1 put in the peaches1 and stew them gently for about #aj minutes4 ,take them out without breaking1 arrange them on a glass dish1 boil the syrup for #b or #c minutes1 let it cool1 pour it over the fruit1 and1 when cold1 it will be ready for table4 ,time4--#aj minutes4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable in ,august and ,september4 ,,peach ,,fritters4 ,ingredients4--,for the batter1 lb4 of flour1 oz4 of butter1 saltspoonful of salt1 #b eggs1 milk1 peaches1 hot lard or clarified dripping4 ,mode4--,make a nice smooth batter2 skin1 halve1 and stone the peaches1 which should be quite ripe2 dip them in the batter1 and fry the pieces in hot lard or clarified dripping1 which should be boiling before the peaches are put in4 ,from #h to #aj minutes will be required to fry them2 when done1 drain them before the fire4 ,dish them on a white d'oyley4 ,strew over plenty of pounded sugar and serve4 ,time4--,from #h to #aj minutes to fry the fritters1 #e minutes to drain them4 ,average cost1 #as4 ,sufficient for #d or #e persons4 ,seasonable in ,july1 ,august1 and ,september4 ,,peaches ,,preserved ,,in ,,brandy4 ,ingredients4--,to every lb4 of fruit weighed before being stoned1 allow lb4 of finely-pounded loaf sugar2 brandy4 ,mode4--,let the fruit be gathered in dry weather2 wipe and weigh it1 and remove the stones as carefully as possible1 without injuring the peaches much4 ,put them into a jar1 sprinkle amongst them pounded loaf sugar in the above proportion1 and pour brandy over the fruit4 ,cover the jar down closely1 place it in a saucepan of boiling water over the fire1 and bring the brandy to the simmering-point1 but do not allow it to boil4 ,take the fruit out carefully1 without breaking it2 put it into small jars1 pour over it the brandy1 and1 when cold1 exclude the air by covering the jars with bladders1 or tissue-paper brushed over on both sides with the white of an egg4 ,apricots may be done in the same manner1 and1 if properly prepared1 will be found delicious4 ,time4--,from #aj to #bj minutes to bring the brandy to the simmering-point4 ,seasonable in ,august and ,september4 ,,pears1 ,baked4 ,ingredients4--#ab pears1 the rind of #a lemon1 #f cloves1 #aj whole allspice2 to every pint of water allow lb4 of loaf sugar4 ,mode4--,pare and cut the pears into halves1 and1 should they be very large1 into quarters2 leave the stalks on1 and carefully remove the cores4 ,place them in a clean baking-jar1 with a closely-fitting lid2 add to them the lemon-rind cut in strips1 the juice of lemon1 the cloves1 pounded allspice1 and sufficient water just to cover the whole1 with sugar in the above proportion4 ,cover the jar down closely1 put it into a very cool oven1 and bake the pears from #e to #f hours1 but be very careful that the oven is not too hot4 ,to improve the colour of the fruit1 a few drops of prepared cochineal may be added2 but this will not be found necessary1 if the pears are very gently baked4 ,time4--,large pears1 #e to #f hours1 in a very slow oven4 ,average cost1 #a;d4 to #b;d4 each4 ,sufficient for #g or #h persons4 ,seasonable from ,september to ,january4 ,,pears ,l',,allemande4 ,ingredients4--#f to #h pears1 water1 sugar1 #b oz4 of butter1 the yolk of an egg1 oz4 of gelatine4 ,mode4--,peel and cut the pears into any form that may be preferred1 and steep them in cold water to prevent them turning black2 put them into a saucepan with sufficient cold water to cover them1 and boil them with the butter and enough sugar to sweeten them nicely1 until tender2 then brush the pears over with the yolk of an egg1 sprinkle them with sifted sugar1 and arrange them on a dish4 ,add the gelatine to the syrup1 boil it up quickly for about #e minutes1 strain it over the pears1 and let it remain until set4 ,the syrup may be coloured with a little prepared cochineal1 which would very much improve the appearance of the dish4 ,time4--,from #bj minutes to hour to stew the pears2 #e minutes to boil the syrup4 ,average cost1 #as4 #c;d4 ,sufficient for a large dish4 ,seasonable from ,august to ,february4 ,,pears1 ,moulded4 ,ingredients4--#d large pears or #f small ones1 #h cloves1 sugar to taste1 water1 a small piece of cinnamon1 pint of raisin wine1 a strip of lemon-peel1 the juice of lemon1 oz4 of gelatine4 ,mode4--,peel and cut the pears into quarters2 put them into a jar with pint of water1 cloves1 cinnamon1 and sufficient sugar to sweeten the whole nicely2 cover down the top of the jar1 and bake the pears in a gentle oven until perfectly tender1 but do not allow them to break4 ,when done1 lay the pears in a plain mould1 which should be well wetted1 and boil pint of the liquor the pears were baked in with the wine1 lemon-peel1 strained juice1 and gelatine4 ,let these ingredients boil quickly for #e minutes1 then strain the liquid warm over the pears2 put the mould in a cool place1 and when the jelly is firm1 turn it out on a glass dish4 ,time4--#b hours to bake the pears in a cool oven4 ,average cost1 #as4 #c;d4 ,sufficient for a quart mould4 ,seasonable from ,august to ,february4 ,,pears1 ,preserved4 ,ingredients4--,jargonelle pears2 to every lb4 of sugar allow pint of water4 ,mode4--,procure some ,jargonelle pears1 not too ripe2 put them into a stewpan with sufficient water to cover them1 and simmer them till rather tender1 but do not allow them to break2 then put them into cold water4 ,boil the sugar and water together for #e minutes1 skim well1 put in the pears1 and simmer them gently for #e minutes4 ,repeat the simmering for #c successive days1 taking care not to let the fruit break4 ,the last time of boiling1 the syrup should be made rather richer1 and the fruit boiled for #aj minutes4 ,when the pears are done1 drain them from the syrup1 and dry them in the sun1 or in a cool oven2 or they may be kept in the syrup1 and dried as they are wanted4 ,time4-- hour to simmer the pears in water1 #bj minutes in the syrup4 ,average cost1 #a;d4 to #b;d4 each4 ,seasonable4--,most plentiful in ,september and ,october4 ,,pears1 ,stewed4 ,ingredients4--#h large pears1 #e oz4 of loaf sugar1 #f cloves1 #f whole allspice1 pint of water1 pint of port wine1 a few drops of prepared cochineal4 ,mode4--,pare the pears1 halve them1 remove the cores1 and leave the stalks on2 put them into a lined saucepan with the above ingredients1 and let them simmer very gently until tender1 which will be in from #c to #d hours1 according to the quality of the pears4 ,they should be watched1 and1 when done1 carefully lifted out on to a glass dish without breaking them4 ,boil up the syrup quickly for #b or #c minutes2 allow it to cool a little1 pour it over the pears1 and let them get perfectly cold4 ,to improve the colour of the fruit1 a few drops of prepared cochineal may be added1 which rather enhances the beauty of this dish4 ,the fruit must not be boiled fast1 but only simmered1 and watched that it be not too much done4 ,time4--#c to #d hours4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,january4 ,illustration3 ,,stewed ,,pears4 ,,peas1 ,boiled ,green4 ,ingredients4--,green peas2 to each gallon of water allow #a small teaspoonful of moist sugar1 #a heaped tablespoonful of salt4 ,mode4--,this delicious vegetable1 to be eaten in perfection1 should be young1 and not gathered or shelled long before it is dressed4 ,shell the peas1 wash them well in cold water1 and drain them2 then put them into a saucepan with plenty of fast-boiling water1 to which salt and moist sugar have been added in the above proportion2 let them boil quickly over a brisk fire1 with the lid of the saucepan uncovered1 and be careful that the smoke does not draw in4 ,when tender1 pour them into a colander2 put them into a hot vegetable-dish1 and quite in the centre of the peas place a piece of butter1 the size of a walnut4 ,many cooks boil a small bunch of mint with the peas1 or garnish them with it1 by boiling a few sprigs in a saucepan by themselves4 ,should the peas be very old1 and difficult to boil a good colour1 a very tiny piece of soda may be thrown in the water previous to putting them in2 but this must be very sparingly used1 as it causes the peas1 when boiled1 to have a smashed and broken appearance4 ,with young peas1 there is not the slightest occasion to use it4 ,time4--,young peas1 #aj to #ae minutes2 the large sorts1 such as marrowfats1 c41 #ah to #bd minutes2 old peas1 hour4 ,average cost1 when cheapest1 #f;d4 per peck2 when first in season1 #as4 to #as4 #f;d4 per peck4 ,sufficient4--,allow #a peck of unshelled peas for #d or #e persons4 ,seasonable from ,june to the end of ,august4 ,,peas1 ,green1 la ,franaise4 ,ingredients4--#b quarts of green peas1 #c oz4 of fresh butter1 a bunch of parsley1 #f green onions1 flour1 a small lump of sugar1 teaspoonful of salt1 a teaspoonful of flour4 ,mode4--,shell sufficient fresh-gathered peas to fill #b quarts2 put them into cold water1 with the above proportion of butter1 and stir them about until they are well covered with the butter2 drain them in a colander1 and put them in a stewpan1 with the parsley and onions2 dredge over them a little flour1 stir the peas well1 and moisten them with boiling water2 boil them quickly over a large fire for #bj minutes1 or until there is no liquor remaining4 ,dip a small lump of sugar into some water1 that it may soon melt2 put it with the peas1 to which add teaspoonful of salt4 ,take a piece of butter the size of a walnut1 work it together with a teaspoonful of flour1 and add this to the peas1 which should be boiling when it is put in4 ,keep shaking the stewpan1 and1 when the peas are nicely thickened1 dress them high in the dish1 and serve4 ,time4--,altogether1 hour4 ,average cost1 #f;d4 per peck4 ,sufficient for #d or #e persons4 ,seasonable from ,june to the end of ,august4 ,,peas1 ,stewed ,green4 ,ingredients4--#a quart of peas1 #a lettuce1 #a onion1 #b oz4 of butter1 pepper and salt to taste1 #a egg1 teaspoonful of powdered sugar4 ,mode4--,shell the peas1 and cut the onion and lettuce into slices2 put these into a stewpan1 with the butter1 pepper1 and salt1 but with no more water than that which hangs around the lettuce from washing4 ,stew the whole very gently for rather more than #a hour2 then stir in a well-beaten egg1 and about teaspoonful of powdered sugar4 ,when the peas1 c41 are nicely thickened1 serve2 but1 after the egg is added1 do not allow them to boil4 ,time4--#a hour4 ,average cost1 #f;d4 per peck4 ,sufficient for #c or #d persons4 ,seasonable from ,june to the end of ,august4 ,,perch1 ,boiled4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,scale the fish1 take out the gills and clean it thoroughly2 lay it in boiling water1 salted as above1 and simmer gently for #aj minutes4 ,if the fish is very large1 longer time must be allowed4 ,garnish with parsley1 and serve with plain melted butter1 or ,dutch sauce4 ,perch do not preserve so good a flavour when stewed as when dressed in any other way4 ,time4--,middling-sized perch1 hour4 ,seasonable from ,september to ,november4 ,note4--,tench may be boiled the same way1 and served with the same sauces4 ,,perch1 ,fried4 ,ingredients4--,egg and bread-crumbs1 hot lard4 ,mode4--,scale and clean the fish1 brush it over with egg1 and cover with bread-crumbs4 ,have ready some boiling lard2 put the fish in1 and fry a nice brown4 ,serve with plain melted butter or anchovy sauce4 ,time4--#aj minutes4 ,seasonable from ,september to ,november4 ,note4--,fry tench in the same way4 ,,perch1 ,stewed with ,wine4 ,ingredients4--,equal quantities of stock and sherry1 #a bay-leaf1 #a clove of garlic1 a small bunch of parsley1 #b cloves1 salt to taste2 thickening of butter and flour1 pepper1 grated nutmeg1 teaspoonful of anchovy sauce4 ,mode4--,scale the fish and take out the gills1 and clean them thoroughly2 lay them in a stewpan with sufficient stock and sherry just to cover them4 ,put in the bay-leaf1 garlic1 parsley1 cloves1 and salt1 and simmer till tender4 ,when done1 take out the fish1 strain the liquor1 add a thickening of butter and flour1 the pepper1 nutmeg1 and the anchovy sauce1 and stir it over the fire until somewhat reduced1 when pour over the fish1 and serve4 ,time4--,about #bj minutes4 ,seasonable from ,september to ,november4 ,,petites ,,bouch,,es4 ,ingredients4--#f oz4 of sweet almonds1 lb4 of sifted sugar1 the rind of lemon1 the white of #a egg1 puff-paste4 ,mode4--,blanch the almonds1 and chop them fine2 rub the sugar on the lemon-rind1 and pound it in a mortar2 mix this with the almonds and the white of the egg4 ,roll some puff-paste out2 cut it in any shape that may be preferred1 such as diamonds1 rings1 ovals1 c41 and spread the above mixture over the paste4 ,bake the bouches in an oven1 not too hot1 and serve cold4 ,time4-- hour1 or rather more4 ,average cost1 #as4 ,sufficient for lb4 of puff-paste4 ,seasonable at any time4 ,,pheasant4 ,if this bird be eaten three days after it has been killed1 it then has no peculiarity of flavour2 a pullet would be more relished1 and a quail would surpass it in aroma4 ,kept1 however1 a proper length of time1--and this can be ascertained by a slight smell and change of colour1--then it becomes a highly-flavoured dish1 occupying1 so to speak1 the middle distance between chicken and venison4 ,it is difficult to define any exact time to 8hang0 a pheasant2 but any one possessed of the instincts of gastronomical science1 can at once detect the right moment when a pheasant should be taken down1 in the same way as a good cook knows whether a bird should be removed from the spit1 or have a turn or two more4 ,,pheasant1 ,broiled 7a ,breakfast or ,luncheon ,dish74 ,ingredients4--#a pheasant1 a little lard1 egg and bread-crumbs1 salt and cayenne to taste4 ,mode4--,cut the legs off at the first joint1 and the remainder of the bird into neat pieces2 put them into a frying-pan with a little lard1 and when browned on both sides1 and about half done1 take them out and drain them2 brush the pieces over with egg1 and sprinkle with bread-crumbs with which has been mixed a good seasoning of cayenne and salt4 ,broil them over a moderate fire for about #aj minutes1 or rather longer1 and serve with mushroom-sauce1 sauce piquante1 or brown gravy1 in which a few game-bones and trimmings have been stewed4 ,time4--,altogether hour4 ,sufficient for #d or #e persons4 ,seasonable from the #ast of ,october to the beginning of ,february4 ,,pheasant1 to ,carve4 ,fixing the fork in the breast1 let the carver cut slices from it in the direction of the lines from #b to #a3 these are the prime pieces4 ,if there be more guests to satisfy than these slices will serve1 then let the legs and wings be disengaged in the same manner as described in carving boiled fowl1 the point where the wing joins the neckbone being carefully found4 ,the merrythought will come off in the same way as that of a fowl4 ,the most valued parts are the same as those which are most considered in a fowl4 ,illustration3 ,,roast ,,pheasant4 ,,pheasant ,,cutlets4 ,ingredients4--#b or #c pheasants1 egg and bread-crumbs1 cayenne and salt to taste1 brown gravy4 ,mode4--,procure #c young pheasants that have been hung a few days2 pluck1 draw1 and wipe them inside2 cut them into joints2 remove the bones from the best of these2 and the backbones1 trimmings1 c41 put into a stewpan1 with a little stock1 herbs1 vegetables1 seasoning1 c41 to make the gravy4 ,flatten and trim the cutlets of a good shape1 egg and bread-crumb them1 broil them over a clear fire1 pile them high in the dish1 and pour under them the gravy made from the bones1 which should be strained1 flavoured1 and thickened4 ,one of the small bones should be stuck on the point of each cutlet4 ,time4--#aj minutes4 ,average cost1 #bs4 #f;d4 to #cs4 each4 ,sufficient for #b entres4 ,seasonable from the #ast of ,october to the beginning of ,february4 ,,pheasant1 ,roast4 ,ingredients4--,pheasant1 flour1 butter4 ,choosing and trussing4--,old pheasants may be known by the length and sharpness of their spurs2 in young ones they are short and blunt4 ,the cock bird is generally reckoned the best1 except when the hen is with egg4 ,they should hang some time before they are dressed1 as1 if they are cooked fresh1 the flesh will be exceedingly dry and tasteless4 ,after the bird is plucked and drawn1 wipe the inside with a damp cloth1 and truss it in the same manner as partridge4 ,if the head is left on1 as shown in the engraving1 bring it round under the wing1 and fix it on to the point of the skewer4 ,mode4--,roast it before a brisk fire1 keep it well basted1 and flour and froth it nicely4 ,serve with brown gravy1 a little of which should be poured round the bird1 and a tureen of bread sauce4 #b or #c of the pheasant's best tail-feathers are sometimes stuck in the tail as an ornament2 but the fashion is not much to be commended4 ,time4-- to #a hour1 according to the size4 ,average cost1 #bs4 #f;d4 to #cs4 each4 ,sufficient1--#a for a dish4 ,seasonable from the #ast of ,october to the beginning of ,february4 ,illustration3 ,,roast ,,pheasant4 ,,pheasant1 ,roast1 ,brillat ,savarin's ,recipe 7 la ,sainte ,alliance74 ,when the pheasant is in good condition to be cooked1 it should be plucked1 and not before4 ,the bird should then be stuffed in the following manner3--,take two snipes1 and draw them1 putting the bodies on one plate1 and the livers1 c41 on another4 ,take off the flesh1 and mince it finely with a little beef1 lard1 a few truffles1 pepper and salt to taste1 and stuff the pheasant carefully with this4 ,cut a slice of bread1 larger considerably than the bird1 and cover it with the liver1 c41 and a few truffles3 an anchovy and a little fresh butter added to these will do no harm4 ,put the bread1 c41 into the dripping-pan1 and1 when the bird is roasted1 place it on the preparation1 and surround it with ,florida oranges4 ,do not be uneasy1 ,savarin adds1 about your dinner2 for a pheasant served in this way is fit for beings better than men4 ,the pheasant itself is a very good bird2 and1 imbibing the dressing and the flavour of the truffle and snipe1 it becomes thrice better4 ,,pheasant ,,soup4 ,ingredients4--#b pheasants1 lb4 of butter1 #b slices of ham1 #b large onions sliced1 head of celery1 the crumb of two ,french rolls1 the yolks of #b eggs boiled hard2 salt and cayenne to taste1 a little pounded mace1 if liked2 #c quarts of stock medium4 ,mode4--,cut up the pheasants1 flour and braise them in the butter and ham till they are of a nice brown1 but not burnt4 ,put them in a stewpan1 with the onions1 celery1 stock1 and seasoning1 and simmer for #b hours4 ,strain the soup2 pound the breasts with the crumb of the roll previously soaked1 and the yolks of the eggs2 put it to the soup1 give one boil1 and serve4 ,time4--#b hours4 ,average cost1 #bs4 #aj;d4 per quart1 or1 if made with fragments of cold game1 #as4 ,seasonable from ,october to ,february4 ,sufficient for #aj persons4 ,note4--,fragments1 pieces and bones of cold game1 may be used to great advantage in this soup1 and then #a pheasant will suffice4 ,,pickle1 an ,excellent4 ,ingredients4--,equal quantities of medium-sized onions1 cucumbers1 and sauce-apples2 #a teaspoonful of salt1 teaspoonful of cayenne1 #a wineglassful of soy1 #a wineglassful of sherry2 vinegar4 ,mode4--,slice sufficient cucumbers1 onions1 and apples to fill a pint stone jar1 taking care to cut the slices very thin2 arrange them in alternate layers1 adding at the same time salt and cayenne in the above proportion2 pour in the soy and wine1 and fill up with vinegar4 ,it will be fit for use the day it is made4 ,seasonable in ,august and ,september1 ,,pickle1 ,indian 7very ,superior74 ,ingredients4--,to each gallon of vinegar allow #f cloves of garlic1 #ab shalots1 #b sticks of sliced horseradish1 lb4 of bruised ginger1 #b oz4 of whole black pepper1 #a oz4 of long pepper1 #a oz4 of allspice1 #ab cloves1 oz4 of cayenne1 #b oz4 of mustard-seed1 lb4 of mustard1 #a oz4 of turmeric2 a white cabbage1 cauliflowers1 radish-pods1 ,french beans1 gherkins1 small round pickling-onions1 nasturtiums1 capsicums1 chilies1 c4 ,mode4--,cut the cabbage1 which must be hard and white1 into slices1 and the cauliflowers into small branches2 sprinkle salt over them in a large dish1 and let them remain two days2 then dry them1 and put them into a very large jar1 with garlic1 shalots1 horseradish1 ginger1 pepper1 allspice1 and cloves1 in the above proportions4 ,boil sufficient vinegar to cover them1 which pour over1 and1 when cold1 cover up to keep them free from dust4 ,as the other things for the pickle ripen at different times1 they may be added as they are ready3 these will be radish-pods1 ,french beans1 gherkins1 small onions1 nasturtiums1 capsicums1 chilies1 c41 c4 ,as these are procured1 they must1 first of all1 be washed in a little cold vinegar1 wiped1 and then simply added to the other ingredients in the large jar1 only taking care that they are covered by the vinegar4 ,if more vinegar should be wanted to add to the pickle1 do not omit first to boil it before adding it to the rest4 ,when you have collected all the things you require1 turn all out in a large pan1 and thoroughly mix them4 ,now put the mixed vegetables into smaller jars1 without any of the vinegar2 then boil the vinegar again1 adding as much more as will be required to fill the different jars1 and also cayenne1 mustard-seed1 turmeric1 and mustard1 which must be well mixed with a little cold vinegar1 allowing the quantities named above to each gallon of vinegar4 ,pour the vinegar1 boiling hot1 over the pickle1 and when cold1 tie down with a bladder4 ,if the pickle is wanted for immediate use1 the vinegar should be boiled twice more1 but the better way is to make it during one season for use during the next4 ,it will keep for years1 if care is taken that the vegetables are quite covered by the vinegar4 ,this recipe was taken from the directions of a lady whose pickle was always pronounced excellent by all who tasted it1 and who has1 for many years1 exactly followed the recipe given above4 ,note4--,for small families1 perhaps the above quantity of pickle will be considered too large2 but this may be decreased at pleasure1 taking care to properly proportion the various ingredients4 ,,pickle1 ,mixed 7very good74 ,ingredients4--,to each gallon of vinegar allow lb4 of bruised ginger1 lb4 of mustard1 lb4 of salt1 #b oz4 of mustard-seed1 #a oz4 of turmeric1 #a oz4 of ground black pepper1 oz4 of cayenne1 cauliflowers1 onions1 celery1 sliced cucumbers1 gherkins1 ,french beans1 nasturtiums1 capsicums4 ,mode4--,have a large jar1 with a tightly-fitting lid1 in which put as much vinegar as required1 reserving a little to mix the various powders to a smooth paste4 ,put into a basin the mustard1 turmeric1 pepper1 and cayenne2 mix them with vinegar1 and stir well until no lumps remain2 add all the ingredients to the vinegar1 and mix well4 ,keep this liquor in a warm place1 and thoroughly stir every morning for a month with a wooden spoon1 when it will be ready for the different vegetables to be added to it4 ,as these come into season1 have them gathered on a dry day1 and1 after merely wiping them with a cloth1 to free them from moisture1 put them into the pickle4 ,the cauliflowers1 it may be said1 must be divided into small bunches4 ,put all these into the pickle raw1 and at the end of the season1 when there have been added as many of the vegetables as could be procured1 store it away in jars1 and tie over with bladder4 ,as none of the ingredients are boiled1 this pickle will not be fit to eat till #ab months have elapsed4 ,whilst the pickle is being made1 keep a wooden spoon tied to the jar2 and its contents1 it may be repeated1 must be stirred every morning4 ,seasonable4--,make the pickle-liquor in ,may or ,june1 as the season arrives for the various vegetables to be picked4 ,,pickle for ,tongues or ,beef 7,newmarket ,recipe74 ,ingredients4--#a gallon of soft water1 #c lbs4 of coarse salt1 #f oz4 of coarse brown sugar1 oz4 of saltpetre4 ,mode4--,put all the ingredients into a saucepan1 and let them boil for an hour1 clear off the scum as it rises1 and when done pour the pickle into a pickling-pan4 ,let it get cold1 then put in the meat1 and allow it to remain in pickle from #h to #ad days1 according to the size4 ,it will keep good for #f months if well boiled once a fortnight4 ,tongues will take #a month or #f weeks to be properly cured2 and1 in salting meat1 beef and tongues should always be put in separate vessels4 ,time4--,a moderate-sized tongue should remain in the pickle about a month1 and be turned every day4 ,,pickle1 ,universal4 ,ingredients4--,to #f quarts of vinegar allow #a lb4 of salt1 lb4 of ginger1 #a oz4 of mace1 lb4 of shalots1 #a tablespoonful of cayenne1 #b oz4 of mustard-seed1 #a oz4 of turmeric4 ,mode4--,boil all the ingredients together for about #bj minutes2 when cold1 put them into a jar with whatever vegetables you choose1 such as radish-pods1 ,french beans1 cauliflowers1 gherkins1 c4 c41 as these come into season2 put them in fresh as you gather them1 having previously wiped them perfectly free from moisture and grit4 ,this pickle will be fit for use in about #h or #i months4 ,time4--#bj minutes4 ,seasonable4--,make the pickle in ,may or ,june1 to be ready for the various vegetables4 ,note4--,as this pickle takes #b or #c months to make1--that is to say1 nearly that time will elapse before all the different vegetables are added1--care must be taken to keep the jar which contains the pickle well covered1 either with a closely-fitting lid1 or a piece of bladder securely tied over1 so as perfectly to exclude the air4 ,,pickles4 ,although pickles may be purchased at shops at as low a rate as they can usually be made for at home1 or perhaps even for less1 yet we would advise all housewives1 who have sufficient time and convenience1 to prepare their own4 ,the only general rules1 perhaps1 worth stating here1--as in the recipes all necessary details will be explained--are1 that the vegetables and fruits used should be sound1 and not over-ripe1 and that the very best vinegar should be employed4 ,,picnic ,,for #dj ,,persons1 ,bill of ,fare for4 ,a joint of cold roast beef1 a joint of cold boiled beef1 #b ribs of lamb1 #b shoulders of lamb1 #d roast fowls1 #b roast ducks1 #a ham1 #a tongue1 #b veal-and-ham pies1 #b pigeon pies1 #f medium-sized lobsters1 #a piece of collared calf's head1 #ah lettuces1 #f baskets of salad1 #f cucumbers4 ,stewed fruit well sweetened1 and put into glass bottles well corked2 #c or #d dozen plain pastry biscuits to eat with the stewed fruit1 #b dozen fruit turnovers1 #d dozen cheesecakes1 #b cold cabinet puddings in moulds1 #b blancmanges in moulds1 a few jam puffs1 #a large cold plum-pudding 7this must be good71 a few baskets of fresh fruit1 #c dozen plain biscuits1 a piece of cheese1 #f lbs4 of butter 7this1 of course1 includes the butter for tea71 #d quartern loaves of household bread1 #c dozen rolls1 #f loaves of tin bread 7for tea71 #b plain plum cakes1 #b pound cakes1 #b sponge-cakes1 a tin of mixed biscuits1 lb4 of tea4 ,coffee is not suitable for a picnic1 being difficult to make4 ,,picnic1 ,things not to be forgotten at4 ,a stick of horseradish1 a bottle of mint-sauce well corked1 a bottle of salad dressing1 a bottle of vinegar1 made mustard1 pepper1 salt1 good oil1 and pounded sugar4 ,if it can be managed1 take a little ice4 ,it is scarcely necessary to say that plates1 tumblers1 wine-glasses1 knives1 forks1 and spoons must not be forgotten2 as also teacups and saucers1 #c or #d teapots1 some lump sugar1 and milk1 if this last-named article cannot be obtained in the neighbourhood4 ,take #c corkscrews4 ,beverages4--#c dozen quart bottles of ale1 packed in hampers2 ginger-beer1 soda-water1 and lemonade1 of each #b dozen bottles2 #f bottles of sherry1 #f bottles of claret1 champagne discrtion1 and any other light wine that may be preferred1 and #b bottles of brandy4 ,water can usually be obtained1 so it is useless to take it4 ,,pig1 ,sucking1 to ,carve4 ,a sucking-pig seems1 at first sight1 rather an elaborate dish1 or rather animal1 to carve2 but by carefully mastering the details of the business1 every difficulty will vanish2 and if a partial failure be at first made1 yet all embarrassment will quickly disappear on a second trial4 ,a sucking-pig is usually sent to table in the manner shown in the engraving1 and the first point to be attended to is to separate the shoulder from the carcase1 by carrying the knife quickly and neatly round the circular line1 as shown by the figures #a1 #b1 #c2--the shoulder will then easily come away4 ,the next step is to take off the leg2 and this is done in the same way1 by cutting round this joint in the direction shown by the figures #a1 #b1 #c1 in the same way as the shoulder4 ,the ribs then stand fairly open to the knife1 which should be carried down in the direction of the line #d to #e2 and two or three helpings will dispose of these4 ,the other half of the pig is served1 of course1 in the same manner4 ,different parts of the pig are variously esteemed2 some preferring the flesh of the neck2 others1 the ribs2 and others1 again1 the shoulders4 ,the truth is1 the whole of a sucking-pig is delicious1 delicate eating2 but1 in carving it1 the host should consult the various tastes and fancies of his guests1 keeping the larger joints1 generally1 for the gentlemen of the party4 ,illustration3 ,,sucking-,,pig4 ,,pig1 ,sucking1 ,roast4 ,illustration3 ,,roast ,,sucking-,,pig4 ,ingredients4--,pig1 #f oz4 of bread-crumbs1 #af sage-leaves1 pepper and salt to taste1 a piece of butter the size of an egg1 salad oil or butter to baste with1 about pint of gravy1 #a tablespoonful of lemon-juice4 ,mode4--,a sucking-pig1 to be eaten in perfection1 should not be more than three weeks old1 and should be dressed the same day that it is killed4 ,after preparing the pig for cooking1 as in the following recipe1 stuff it with finely-grated bread-crumbs1 minced sage1 pepper1 salt1 and a piece of butter the size of an egg1 all of which should be well mixed together1 and put into the body of the pig4 ,sew up the slit neatly1 and truss the legs back1 to allow the inside to be roasted1 and the under part to be crisp4 ,put the pig down to a bright clear fire1 not too near1 and let it lay till thoroughly dry2 then have ready some butter tied up in a piece of thin cloth1 and rub the pig with this in every part4 ,keep it well rubbed with the butter the whole of the time it is roasting1 and do not allow the crackling to become blistered or burnt4 ,when half-done1 hang a pig-iron before the middle part 7if this is not obtainable1 use a flat iron71 to prevent its being scorched and dried up before the ends are done4 ,before it is taken from the fire1 out off the head1 and part that and the body down the middle4 ,chop the brains and mix them with the stuffing2 add pint of good gravy1 a tablespoonful of lemon-juice1 and the gravy that flowed from the pig2 put a little of this on the dish with the pig1 and the remainder send to table in a tureen4 ,place the pig back to back in the dish1 with one half of the head on each side1 and one of the ears at each end1 and send it to table as hot as possible4 ,instead of butter1 many cooks take salad oil for basting1 which makes the crackling crisp2 and as this is one of the principal things to be considered1 perhaps it is desirable to use it2 but be particular that it is very pure1 or it will impart an unpleasant flavour to the meat4 ,the brains and stuffing may be stirred into a tureen of melted butter instead of gravy1 when the latter is not liked4 ,apple sauce and the old-fashioned currant sauce are not yet quite obsolete as an accompaniment to roast pig4 ,time4--#a to #b hours for a small pig4 ,average cost1 #es4 to #fs4 ,sufficient for #i or #aj persons4 ,seasonable from ,september to ,february4 ,,pig1 ,sucking1 to ,scald a4 ,put the pig into cold water directly it is killed2 let it remain for a few minutes1 then immerse it in a large pan of boiling water for #b minutes4 ,take it out1 lay it on a table1 and pull off the hair as quickly as possible4 ,when the skin looks clean1 make a slit down the belly1 take out the entrails1 well clean the nostrils and ears1 wash the pig in cold water1 and wipe it thoroughly dry4 ,take off the feet at the first joint1 and loosen and leave sufficient skin to turn neatly over4 ,if not to be dressed immediately1 fold it in a wet cloth to keep it from the air4 ,,pigs' ,,cheeks1 to ,dry4 ,ingredients4--,salt1 oz4 of saltpetre1 #b oz4 of bay-salt1 #d oz4 of coarse sugar4 ,mode4--,cut out the snout1 remove the brains1 and split the head1 taking off the upper bone to make the jowl a good shape2 rub it well with salt2 next day take away the brine1 and salt it again the following day2 cover the head with saltpetre1 bay-salt1 and coarse sugar1 in the above proportion1 adding a little common salt4 ,let the head be often turned1 and when it has been in the pickle for #aj days1 smoke it for a week or rather longer4 ,time4--,to remain in the pickle #aj days2 to be smoked #a week4 ,seasonable4--,should be made from ,september to ,march4 ,note4--,a pig's cheek1 or ,bath chap1 will require two hours' cooking after the water boils4 ,,pig',s ,,face1 ,collared 7a ,breakfast or ,luncheon ,dish74 ,ingredients4--#a pig's face2 salt4 ,for brine1 #a gallon of spring water1 #a lb4 of common salt1 handful of chopped juniper-berries1 #f bruised cloves1 #b bay-leaves1 a few sprigs of thyme1 basil1 sage1 oz4 of saltpetre4 ,for forcemeat1 lb4 of ham1 lb4 bacon1 #a teaspoonful of mixed spices1 pepper to taste1 lb4 of lard1 #a tablespoonful of minced parsley1 #f young onions4 ,mode4--,singe the head carefully1 bone it without breaking the skin1 and rub it well with salt4 ,make the brine by boiling the above ingredients for hour1 and letting it stand to cool4 ,when cold1 pour it over the head1 and let it steep in this for #aj days1 turning and rubbing it often4 ,then wipe1 drain1 and dry it4 ,for the forcemeat1 pound the ham and bacon very finely1 and mix with these the remaining ingredients1 taking care that the whole is thoroughly incorporated4 ,spread this equally over the head1 roll it tightly in a cloth1 and bind it securely with broad tape4 ,put it into a saucepan with a few meat trimmings1 and cover it with stock2 let it simmer gently for #d hours1 and be particular that it does not stop boiling the whole time4 ,when quite tender1 take it up1 put it between #b dishes with a heavy weight on the top1 and when cold1 remove the cloth and tape4 ,it should be sent to table on a napkin1 or garnished with a piece of deep white paper with a ruche at the top4 ,time4--#d hours4 ,average cost1 from #bs4 to #bs4 #f;d4 ,seasonable from ,october to ,march4 ,illustration3 ,,pig',s ,,face4 ,,pig',s ,,fry1 to ,dress4 ,ingredients4--#a lb4 of pig's fry1 #b onions1 a few sage leaves1 #c lbs4 of potatoes1 pepper and salt to taste4 ,mode4--,put the lean fry at the bottom of a pie dish1 sprinkle over it some minced sage and onion1 and a seasoning of pepper and salt2 slice the potatoes2 put a layer of these on the seasonings1 then the fat-fry1 then more seasoning1 and a layer of potatoes at the top4 ,fill the dish with boiling water1 and bake for #b hours1 or rather longer4 ,time4--,rather more than #b hours4 ,average cost1 #f;d4 per lb4 ,sufficient for #c or #d persons4 ,seasonable from ,september to ,march4 ,,pig',s ,,liver 7a ,savoury and ,economical ,dish74 ,ingredients4--,the liver and lights of a pig1 #f or #g slices of bacon1 potatoes1 #a large bunch of parsley1 #b onions1 #b sage leaves1 pepper and salt to taste1 a little broth or water4 ,mode4--,slice the liver and lights1 and wash these perfectly clean1 and parboil the potatoes2 mince the parsley and sage1 and chop the onion rather small4 ,put the meat1 potatoes1 and bacon into a deep tin dish1 in alternate layers1 with a sprinkling of the herbs1 and a seasoning of pepper and salt between each2 pour on a little water or broth1 and bake in a moderately-heated oven for #b hours4 ,time4--#b hours4 ,average cost1 #as4 #f;d4 ,sufficient for #f or #g persons4 ,seasonable from ,september to ,march4 ,,pig',s ,,pettitoes4 ,ingredients4--,a thin slice of bacon1 #a onion1 #a blade of mace1 #f peppercorns1 #c or #d sprigs of thyme1 #a pint of gravy1 pepper and salt to taste1 thickening of butter and flour4 ,mode4--,put the liver1 heart1 and pettitoes into a stewpan with the bacon1 mace1 peppercorns1 thyme1 onion1 and gravy1 and simmer these gently for hour2 then take out the heart and liver1 and mince them very fine4 ,keep stewing the feet until quite tender1 which will be in from #bj minutes to hour1 reckoning from the time that they boiled up first2 then put back the minced liver1 thicken the gravy with a little butter and flour1 season with pepper and salt1 and simmer over a gentle fire for #e minutes1 occasionally stirring the contents4 ,dish the mince1 split the feet1 and arrange them round alternately with sippets of toasted bread1 and pour the gravy in the middle4 ,time4--,altogether #dj minutes4 ,sufficient for #c or #d persons4 ,seasonable from ,september to ,march4 ,,pigeon1 to ,carve4 ,a very straightforward plan is adopted in carving a pigeon3 the knife is carried sharply in the direction of the line as shown from #a to #b1 entirely through the bird1 cutting it into two precisely equal and similar parts4 ,if it is necessary to make three pieces of it1 a small wing should be cut off with the leg on either side1 thus serving two guests2 and1 by this means1 there will be sufficient meat left on the breast to send to the third guest4 ,illustration3 ,,pigeon4 ,,pigeon ,,pie 7,epsom ,grand-,stand ,recipe74 ,ingredients4--#a lb4 of rump-steak1 #b or #c pigeons1 #c slices of ham1 pepper and salt to taste1 #b oz4 of butter1 #d eggs1 puff crust4 ,mode4--,cut the steak into pieces about #c inches square1 and with it line the bottom of a pie-dish1 seasoning it well with pepper and salt4 ,clean the pigeons1 rub them with pepper and salt inside and out1 and put into the body of each rather more than oz4 of butter2 lay them on the steak1 and a piece of ham on each pigeon4 ,add the yolks of four eggs1 and half fill the dish with stock2 place a border of puff paste round the edge of the dish1 put on the cover1 and ornament it in any way that may be preferred4 ,clean three of the feet1 and place them in a hole made in the crust at the top3 this shows what kind of pie it is4 ,glaze the crust1--that is to say1 brush it over with the yolk of an egg1--and bake it in a well-heated oven for about #a hour4 ,when liked1 a seasoning of pounded mace may be added4 ,time4--#a hour1 or rather less4 ,average cost1 #es4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pigeons1 ,broiled4 ,ingredients4--,pigeons1 #c oz4 of butter1 pepper and salt to taste4 ,mode4--,take care that the pigeons are quite fresh1 and carefully pluck1 draw1 and wash them2 split the backs1 rub the birds over with butter1 season them with pepper and salt1 and broil them over a moderate fire for hour or #bj minutes4 ,serve very hot1 with either mushroom-sauce or a good gravy4 ,pigeons may also be plainly boiled1 and served with parsley and butter2 they should be trussed like boiled fowls1 and take from hour to #bj minutes to boil4 ,time4--,to broil a pigeon1 from hour to #bj minutes2 to boil one1 the same time4 ,average cost1 from #f;d4 to #i;d4 each4 ,seasonable from ,april to ,september1 but in the greatest perfection from ,midsummer to ,michaelmas4 ,,pigeons1 ,roast4 ,ingredients4--,pigeons1 #c oz4 of butter1 pepper and salt to taste4 ,trussing4--,pigeons1 to be good1 should be eaten fresh 7if kept a little1 the flavour goes off71 and they should be drawn as soon as killed4 ,cut off the heads and necks1 truss the wings over the backs1 and cut off the toes at the first joint3 previous to trussing1 they should be carefully cleaned1 as no bird requires so much washing4 ,mode4--,wipe the birds very dry1 season them inside with pepper and salt1 and put about oz4 of butter into the body of each3 this makes them moist4 ,place them at a bright fire1 and baste them well the whole of the time they are cooking 7they will be done enough in from #bj to #cj minutes72 garnish with fried parsley1 and serve with a tureen of parsley and butter4 ,bread sauce and gravy1 the same as for roast fowl1 are exceedingly nice accompaniments to roast pigeons1 as also egg-sauce4 ,time4--,from #bj minutes to hour4 ,average cost1 #f;d4 to #i;d4 each4 ,seasonable from ,april to ,september2 but in the greatest perfection from ,midsummer to ,michaelmas4 ,illustration3 ,,roast ,,pigeon4 ,,pigeons1 ,stewed4 ,ingredients4--#f pigeons1 a few slices of bacon1 #c oz4 of butter1 #b tablespoonfuls of minced parsley1 sufficient stock to cover the pigeons1 thickening of butter and flour1 #a tablespoonful of mushroom ketchup1 #a tablespoonful of port wine4 ,mode4--,empty and clean the pigeons thoroughly1 mince the livers1 add to these the parsley and butter1 and put it into the insides of the birds4 ,truss them with the legs inward1 and put them into a stewpan1 with a few slices of bacon placed under and over them2 add the stock1 and stew gently for rather more than hour4 ,dish the pigeons1 strain the gravy1 thicken it with butter and flour1 add the ketchup and port wine1 give one boil1 pour over the pigeons1 and serve4 ,time4--,rather more than hour4 ,average cost1 #f;d4 to #i;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,april to ,september4 ,,pike1 ,baked4 ,ingredients4--#a or #b pike1 a nice delicate stuffing 7see ,forcemeats71 #a egg1 bread-crumbs1 lb4 butter4 ,mode4--,scale the fish1 take out the gills1 wash1 and wipe it thoroughly dry2 stuff it with forcemeat1 sew it up1 and fasten the tail in the mouth by means of a skewer2 brush it over with egg1 sprinkle with bread-crumbs1 and baste with butter1 before putting it in the oven1 which must be well heated4 ,when the pike is of a nice brown colour1 cover it with buttered paper1 as the outside would become too dry4 ,if #b are dressed1 a little variety may be made by making one of them green with a little chopped parsley mixed with the bread-crumbs4 ,serve anchovy or ,dutch sauce1 and plain melted butter with it4 ,time4--,according to size1 #a hour1 more or less4 ,average cost4--,seldom bought4 ,seasonable from ,september to ,march4 ,note4--,pike la genvse may be stewed in the same manner as salmon la genvse4 ,,pike1 ,boiled4 ,ingredients4-- lb4 of salt to each gallon of water2 a little vinegar4 ,mode4--,scale and clean the pike1 and fasten the tail in its mouth by means of a skewer4 ,lay it in cold water1 and when it boils1 throw in the salt and vinegar4 ,the time for boiling depends1 of course1 on the size of the fish2 but a middling-sized pike will take about an hour4 ,serve with ,dutch or anchovy sauce1 and plain melted butter4 ,time4--,according to size1 to #a hour4 ,average cost4--,seldom bought4 ,seasonable from ,september to ,march4 ,,pillau ,,fowl1 based on ,m4 ,soyer's ,recipe 7an ,indian ,dish74 ,ingredients4--#a lb4 of rice1 #b oz4 of butter1 a fowl1 #b quarts of stock or good broth1 #dj cardamum-seeds1 oz4 of coriander-seed1 oz4 of cloves1 oz4 of allspice1 oz4 of mace1 oz4 of cinnamon1 oz4 of peppercorns1 #d onions1 #f thin slices of bacon1 #b hard-boiled eggs4 ,mode4--,well wash #a lb4 of the best ,patna rice1 put it into a frying-pan with the butter1 which keep moving over a slow fire until the rice is lightly browned4 ,truss the fowl as for boiling1 put it into a stewpan with the stock or broth2 pound the spices and seeds thoroughly in a mortar1 tie them in a piece of muslin1 and put them in with the fowl4 ,let it boil slowly until it is nearly done2 then add the rice1 which should stew until quite tender and almost dry2 cut the onions into slices1 sprinkle them with flour1 and fry1 without breaking them1 of a nice brown colour4 ,have ready the slices of bacon curled and grilled1 and the eggs boiled hard4 ,lay the fowl in the form of a pyramid upon a dish1 smother with the rice1 garnish with the bacon1 fried onions1 and the hard-boiled eggs cut into quarters1 and serve very hot4 ,before taking the rice out1 remove the spices4 ,time4-- hour to stew the fowl without the rice2 hour with it4 ,average cost1 #ds4 #c;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,pineapple ,,chips4 ,ingredients4--,pineapples2 sugar to taste4 ,mode4--,pare and slice the fruit thinly1 put it on dishes1 and strew over it plenty of pounded sugar4 ,keep it in a hot closet1 or very slow oven1 #h or #aj days1 and turn the fruit every day until dry2 then put the pieces of pine on tins1 and place them in a quick oven for #aj minutes4 ,let them cool1 and store them away in dry boxes1 with paper between each layer4 ,time4--#h to #aj days4 ,seasonable4--,foreign pines1 in ,july and ,august4 ,,pineapple ,,fritters 7an elegant dish74 ,ingredients4--,a small pineapple1 a small wineglassful of brandy or liqueur1 #b oz4 of sifted sugar2 batter as for apple fritters1 which see4 ,mode4--,this elegant dish1 although it may appear extravagant1 is really not so if made when pineapples are plentiful4 ,we receive them now in such large quantities from the ,west ,indies1 that at times they may be purchased at an exceedingly low rate2 it would not1 of course1 be economical to use the pines which are grown in our ,english pineries for the purposes of fritters4 ,pare the pine with as little waste as possible1 cut it into rather thin slices1 and soak these slices in the above proportion of brandy or liqueur and pounded sugar for #d hours2 then make a batter the same as for apple fritters1 substituting cream for the milk1 and using a smaller quantity of flour2 when this is ready1 dip in the pieces of pine1 and fry them in boiling lard from #e to #h minutes2 turn them when sufficiently brown on one side1 and1 when done1 drain them from the lard before the fire1 dish them on a white d'oyley1 strew over them sifted sugar1 and serve quickly4 ,time4--#e to #h minutes4 ,average cost1 when cheap and plentiful1 #as4 #f;d4 for the pine4 ,sufficient for #c or #d persons4 ,seasonable in ,july and ,august4 ,,pineapple1 ,preserved4 ,ingredients4--,to every lb4 of fruit1 weighed after being pared1 allow #a lb4 of loaf sugar2 pint of water4 ,mode4--,the pines for making this preserve should be perfectly sound but ripe4 ,cut them into rather thick slices1 as the fruit shrinks very much in the boiling4 ,pare off the rind carefully1 that none of the pine be wasted2 and1 in doing so1 notch it in and out1 as the edge cannot be smoothly cut without great waste4 ,dissolve a portion of the sugar in a preserving-pan with pint of water2 when this is melted1 gradually add the remainder of the sugar1 and boil it until it forms a clear syrup1 skimming well4 ,as soon as this is the case1 put in the pieces of pine1 and boil well for at least hour1 or until it looks nearly transparent4 ,put it into pots1 cover down when cold1 and store away in a dry place4 ,time4-- hour to boil the fruit4 ,average cost1 #aj;d4 to #as4 per lb4 pot4 ,seasonable4--,foreign pines1 in ,july and ,august4 ,,pineapple1 ,preserved1 for present use4 ,ingredients4--,pineapple1 sugar1 water4 ,mode4--,cut the pine into slices inch in thickness2 peel them1 and remove the hard part from the middle4 ,put the parings and hard pieces into a stewpan1 with sufficient water to cover them1 and boil for #a hour4 ,strain the liquor1 and put in the slices of pine4 ,stew them for #aj minutes1 add sufficient sugar to sweeten the whole nicely1 and boil again for another hour2 skim well1 and the preserve will be ready for use4 ,it must be eaten soon1 as it will keep but a very short time4 ,time4-- hour to boil the parings in water2 #aj minutes to boil the pine without sugar1 hour with sugar4 ,average cost4--,foreign pines1 #as4 to #cs4 each2 ,english1 from #bs4 to #abs4 per lb4 ,seasonable4--,foreign1 in ,july and ,august2 ,english1 all the year4 ,,pippins1 ,normandy1 ,stewed4 ,ingredients4--#a lb4 of ,normandy pippins1 #a quart of water1 teaspoonful of powdered cinnamon1 teaspoonful of ground ginger1 #a lb4 of moist sugar1 #a lemon4 ,mode4--,well wash the pippins1 and put them into #a quart of water with the above proportion of cinnamon and ginger1 and let them stand #ab hours2 then put these all together into a stewpan1 with the lemon sliced thinly1 and half the moist sugar4 ,let them boil slowly until the pippins are half done2 then add the remainder of the sugar1 and simmer until they are quite tender4 ,serve on glass dishes for dessert4 ,time4--#b to #c hours4 ,average cost1 #as4 #f;d4 ,seasonable4--,suitable for a winter dish4 ,,plaice1 ,fried4 ,ingredients4--,hot lard1 or clarified dripping2 egg and bread-crumbs4 ,mode4--,this fish is fried in the same manner as soles4 ,wash and wipe them thoroughly dry1 and let them remain in a cloth until it is time to dress them4 ,brush them over with egg1 and cover with bread-crumbs mixed with a little flour4 ,fry of a nice brown in hot dripping or lard1 and garnish with fried parsley and cut lemon4 ,send them to table with shrimp-sauce and plain melted butter4 ,time4--,about #e minutes4 ,average cost1 #c;d4 each4 ,seasonable from ,may to ,november4 ,sufficient1 #d plaice for #d persons4 ,note4--,plaice may be boiled plain1 and served with melted butter4 ,garnish with parsley and cut lemon4 ,,plaice1 ,stewed4 ,ingredients4--#d or #e plaice1 #b onions1 oz4 ground ginger1 #a pint of lemon-juice1 pint water1 #f eggs2 cayenne to taste4 ,mode4--,cut the fish into pieces about #b inches wide1 salt them1 and let them remain hour4 ,slice and fry the onions a light brown2 put them in a stewpan1 on the top of which put the fish without washing1 and add the ginger1 lemon-juice1 and water4 ,cook slowly for hour1 and do not let the fish boil1 or it will break4 ,take it out1 and when the liquor is cool1 add #f well-beaten eggs2 simmer till it thickens1 when pour over the fish1 and serve4 ,time4-- hour4 ,average cost for this quantity1 #as4 #i;d4 ,seasonable from ,may to ,november4 ,sufficient for #d or #e persons2 according to the size of the fish4 ,,plovers1 to ,carve4 ,plovers may be carved like quails or woodcock1 being trussed and served in the same way as those birds4 ,,plovers1 to ,dress4 ,ingredients4--#c plovers1 butter1 flour1 toasted bread4 ,choosing and ,trussing4--,choose those that feel hard at the vent1 as that shows their fatness4 ,there are three sorts1--the grey1 green1 and bastard plover1 or lapwing4 ,they will keep good for some time1 but if very stale1 the feet will be very dry4 ,plovers are scarcely fit for anything but roasting2 they are1 however1 sometimes stewed1 or made into a ragot1 but this mode of cooking is not to be recommended4 ,mode4--,pluck off the feathers1 wipe the outside of the birds with a damp cloth1 and do not draw them2 truss with the head under the wing1 put them down to a clear fire1 and lay slices of moistened toast in the dripping-pan1 to catch the trail4 ,keep them well basted1 dredge them lightly with flour a few minutes before they are done1 and let them be nicely frothed4 ,dish them on the toasts1 over which the traill should be equally spread4 ,pour round the toast a little good gravy1 and send some to table in a tureen4 ,time4--#aj minutes to hour4 ,average cost1 #as4 #f;d4 the brace1 if plentiful4 ,sufficient for #b persons4 ,seasonable4--,in perfection from the beginning of ,september to the end of ,january4 ,,plum ,,cake1 ,common4 ,ingredients4--#c lbs4 of flour1 #f oz4 of butter or good dripping1 #f oz4 of moist sugar1 #f oz4 of currants1 oz4 of pounded allspice1 #b tablespoonfuls of fresh yeast1 #a pint of new milk4 ,mode4--,rub the butter into the flour2 add the sugar1 currants1 and allspice2 warm the milk1 stir to it the yeast1 and mix the whole into a dough2 knead it well1 and put it into #f buttered tins2 place them near the fire for nearly an hour for the dough to rise1 then bake the cakes in a good oven from #a to #a hour4 ,to ascertain when they are done1 plunge a clean knife into the middle1 and if on withdrawal it comes out clean1 the cakes are done4 ,time4--#a to #a hour4 ,average cost1 #as4 #h;d4 ,sufficient to make #f small cakes4 ,,plum ,,cake1 a ,nice4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 lb4 of sugar1 lb4 of currants1 #b oz4 of candied lemon-peel1 pint of milk1 #a teaspoonful of ammonia or carbonate of soda4 ,mode4--,put the flour into a basin with the sugar1 currants1 and sliced candied peel2 beat the butter to a cream1 and mix all these ingredients together with the milk4 ,stir the ammonia into #b tablespoonfuls of milk2 add it to the dough1 and beat the whole well1 until everything is thoroughly mixed4 ,put the dough into a buttered tin1 and bake the cake from #a to #b hours4 ,time4--#a to #b hours4 ,average cost1 #as4 #c;d4 ,seasonable at any time4 ,,plum ,,jam4 ,ingredients4--,to every lb4 of plums1 weighed before being stoned1 allow lb4 of loaf sugar4 ,mode4--,in making plum jam1 the quantity of sugar for each lb4 of fruit must be regulated by the quality and size of the fruit1 some plums requiring much more sugar than others4 ,divide the plums1 take out the stones1 and put them on to large dishes1 with roughly-pounded sugar sprinkled over them in the above proportion1 and let them remain for one day2 then put them into a preserving-pan1 stand them by the side of the fire to simmer gently for about hour1 and then boil them rapidly for another #ae minutes4 ,the scum must be carefully removed as it rises1 and the jam must be well stirred all the time1 or it will burn at the bottom of the pan1 and so spoil the colour and flavour of the preserve4 ,some of the stones may be cracked1 and a few kernels added to the jam just before it is done3 these impart a very delicious flavour to the plums4 ,the above proportion of sugar would answer for ,orleans plums2 the ,impratrice1 ,magnum-bonum1 and ,winesour would not require quite so much4 ,time4-- hour to simmer gently1 hour to boil rapidly4 ,best plums for preserving4--,violets1 ,mussels1 ,orleans1 ,impratrice1 ,magnum-bonum1 and ,winesour4 ,seasonable from the end of ,july to the beginning of ,october4 ,,plum ,,pudding1 ,baked4 ,ingredients4--#b lbs4 of flour1 #a lb4 of currants1 #a lb4 of raisins1 #a lb4 of suet1 #b eggs1 #a pint of milk1 a few slices of candied peel4 ,mode4--,chop the suet finely2 mix it with the flour1 currants1 stoned raisins1 and candied peel2 moisten with the well-beaten eggs1 and add sufficient milk to make the pudding of the consistency of very thick batter4 ,put it into a buttered dish1 and bake in a good oven from #b to #b hours2 turn it out1 strew sifted sugar over1 and serve4 ,for a very plain pudding1 use only half the quantity of fruit1 omit the eggs1 and substitute milk or water for them4 ,the above ingredients make a large family pudding2 for a small one1 half the quantity will be found ample2 but it must be baked quite #a hour4 ,time4--,large pudding1 #b to #b hours2 half the size1 #a hour4 ,average cost1 #bs4 #f;d4 ,sufficient for #i or #aj persons4 ,seasonable in winter4 ,,plum ,,pudding1 ,excellent1 made without ,eggs4 ,ingredients4-- lb4 of flour1 #f oz4 of raisins1 #f oz4 of currants1 lb4 of chopped suet1 lb4 of brown sugar1 lb4 of mashed carrot1 lb4 of mashed potatoes1 #a tablespoonful of treacle1 #a oz4 of candied lemon-peel1 #a oz4 of candied citron4 ,mode4--,mix the flour1 currants1 suet and sugar well together2 have ready the above proportions of mashed carrot and potato1 which stir into the other ingredients2 add the treacle and lemon-peel2 but put no liquid in the mixture1 or it will be spoiled4 ,tie it loosely in a cloth1 or1 if put in a basin1 do not quite fill it1 as the pudding should have room to swell1 and boil it for #d hours4 ,serve with brandy-sauce4 ,this pudding is better for being mixed over-night4 ,time4--#d hours4 ,average cost1 #as4 #f;d4 ,sufficient for #f or #g persons4 ,seasonable in winter4 ,,plum ,,pudding1 ,unrivalled4 ,ingredients4--#a lb4 of muscatel raisins1 #a lb4 of currants1 #a lb4 of sultana raisins1 #b lbs4 of the finest moist sugar1 #b lbs4 of bread-crumbs1 #af eggs1 #b lbs4 of finely-chopped suet1 #f oz4 of mixed candied peel1 the rind of #b lemons1 #a oz4 of ground nutmeg1 #a oz4 of ground cinnamon1 oz4 of pounded bitter almonds1 pint of brandy4 ,mode4--,stone and cut up the raisins1 but do not chop them2 wash and dry the currants1 and cut the candied peel into thin slices4 ,mix all the dry ingredients well together1 and moisten with the eggs1 which should be well beaten and strained1 to the pudding2 stir in the brandy1 and1 when all is thoroughly mixed1 well butter and flour a stout new pudding-cloth2 put in the pudding1 tie it down very tightly and closely1 boil from #f to #h hours1 and serve with brandy-sauce4 ,a few sweet almonds1 blanched and cut in strips1 and stuck on the pudding1 ornament it prettily4 ,this quantity may be divided and boiled in buttered moulds4 ,for small families this is the most desirable way1 as the above will be found to make a pudding of rather large dimensions4 ,time4--#f to #h hours4 ,average cost1 #gs4 #f;d4 ,seasonable in winter4 ,sufficient for #ab or #ad persons4 ,note4--,the muscatel raisins can be purchased at a cheap rate loose 7not in bunches73 they are then scarcely higher in price than the ordinary raisins1 and impart a much richer flavour to the pudding4 ,,plum ,,pudding1 a ,plain ,christmas1 for ,children4 ,ingredients4--#a lb4 of flour1 #a lb4 of bread-crumbs1 lb4 of stoned raisins1 lb4 of currants1 lb4 of suet1 #c or #d eggs1 milk1 #b oz4 of candied peel1 #a teaspoonful of powdered allspice1 saltspoonful of salt4 ,mode4--,let the suet be finely chopped1 the raisins stoned1 and the currants well washed1 picked and dried4 ,mix these with the other dry ingredients1 and stir all well together2 beat and strain the eggs to the pudding1 stir these in1 and add just sufficient milk to make it mix properly4 ,tie it up in a well-floured cloth1 put it into boiling water1 and boil for at least #e hours4 ,serve with a sprig of holly placed in the middle of the pudding1 and a little pounded sugar sprinkled over it4 ,time4--#e hours4 ,average cost1 #as4 #i;d4 ,sufficient for #i or #aj children4 ,seasonable at ,christmas4 ,,plum ,,pudding1 ,christmas 7very good74 ,illustration3 ,,christmas ,,plum ,,pudding ,,in ,,mould4 ,ingredients4--#a lb4 of raisins1 lb4 of currants1 lb4 of mixed peel1 lb4 of bread-crumbs1 lb4 of suet1 #h eggs1 l wineglassful of brandy4 ,mode4--,stone and cut the raisins in halves1 but do not chop them2 wash1 pick1 and dry the currants1 and mince the suet finely2 cut the candied peel into thin slices1 and grate down the bread into fine crumbs4 ,when all these dry ingredients are prepared1 mix them well together2 then moisten the mixture with the eggs1 which should be well beaten1 and the brandy2 stir well1 that everything may be very thoroughly blended1 and press the pudding into a buttered mould2 tie it down tightly with a floured cloth1 and boil for #e or #f hours4 ,it may be boiled in a cloth without a mould1 and will require the same time allowed for cooking4 ,as ,christmas puddings are usually made a few days before they are required for table1 when the pudding is taken out of the pot1 hang it up immediately1 and put a plate or saucer underneath to catch the water that may drain from it4 ,the day it is to be eaten1 plunge it into boiling water1 and keep it boiling for at least #b hours2 then turn it out of the mould1 and serve with brandy-sauce4 ,on ,christmas-day a sprig of holly is usually placed in the middle of the pudding1 and about a wineglassful of brandy poured round it1 which1 at the moment of serving1 is lighted1 and the pudding thus brought to table encircled in flame4 ,time4--#e or #f hours the first time of boiling2 #b hours the day it is to be served4 ,average cost1 #ds4 ,sufficient for a quart mould for #g or #h persons4 ,seasonable on the #beth of ,december1 and on various festive occasions till ,march4 ,note4--,five or six of these puddings should be made at one time1 as they will keep good for many weeks1 and in cases where unexpected guests arrive1 will be found an acceptable and1 as it only requires warming through1 a quickly-prepared dish4 ,moulds of every shape and size are manufactured for these puddings1 and may be purchased of ,messrs4 ,r4 ,j4 ,slack1 #ccf1 ,strand4 ,,plum ,,pudding 7a ,pound74 ,ingredients4--#a lb4 of suet1 #a lb4 of currants1 #a lb4 of stoned raisins1 #h eggs1 grated nutmeg1 #b oz4 of sliced candied peel1 #a teaspoonful of ground ginger1 lb4 of bread-crumbs1 lb4 of flour1 pint of milk4 ,mode4--,chop the suet finely2 mix with it the dry ingredients2 stir these well together1 and add the well-beaten eggs and milk to moisten with4 ,beat up the mixture well1 and should the above proportion of milk not be found sufficient to make it of the proper consistency1 a little more should be added4 ,press the pudding into a mould1 tie it in a floured cloth1 and boil for five hours1 or rather longer1 and serve with brandy-sauce4 ,time4--#e hours1 or longer4 ,average cost1 #cs4 ,sufficient for #g or #h persons4 ,seasonable in winter4 ,illustration3 ,,baked ,,pudding1 ,,or ,,cake-,,mould4 ,note4--,the above pudding may be baked instead of boiled2 it should be put into a buttered mould or tin1 and baked for about #b hours2 a smaller one would take about #a hour4 ,,plum ,,pudding 7,fresh ,fruit74 ,ingredients4-- lb4 of suet crust1 #a pint of ,orleans or any other kind of plum1 lb4 of moist sugar4 ,mode4--,line a pudding-basin with suet crust rolled out to the thickness of about inch2 fill the basin with the fruit1 put in the sugar1 and cover with crust4 ,fold the edges over1 and pinch them together1 to prevent the juice escaping4 ,tie over a floured cloth1 put the pudding into boiling water1 and boil from #b to #b hours4 ,turn it out of the basin1 and serve quickly4 ,time4--#b to #b hours4 ,average cost1 #aj;d4 ,sufficient for #f or #g persons4 ,seasonable1 with various kinds of plums1 from the beginning of ,august to the beginning of ,october4 ,,plum ,,tart4 ,ingredients4-- lb4 of good short crust1 #a pint of plums1 #a lb4 of moist sugar4 ,mode4--,line the edges of a deep tart-dish with crust2 fill the dish with plums1 and place a small cup or jar1 upside down1 in the midst of them4 ,put in the sugar1 cover the pie with crust1 ornament the edges1 and bake in a good oven from to hour4 ,when puff-crust is preferred to short crust1 use that made by the given recipe1 and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife2 sprinkle over a little sifted sugar1 and put the pie in the oven to set the glaze4 ,time4-- to hour4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable1 with various kinds of plums1 from the beginning of ,august to the beginning of ,october4 ,illustration3 ,,plum ,,tart4 ,,plums1 ,french1 ,stewed 7a ,dessert dish74 ,ingredients4--#a lb4 of ,french plums1 pint of syrup1 #a glass of port wine1 the rind and juice of #a lemon4 ,mode4--,stew the plums gently in water for #a hour2 strain the water1 and with it make the syrup4 ,when it is clear1 put in the plums with the port wine1 lemon-juice1 and rind1 and simmer very gently for #a hour4 ,arrange the plums on a glass dish1 take out the lemon-rind1 pour the syrup over the plums1 and1 when cold1 they will be ready for table4 ,a little allspice stewed with the fruit is by many persons considered an improvement4 ,time4--#a hour to stew the plums in water1 #a hour in the syrup4 ,average cost1 plums sufficiently good for stewing1 #as4 per lb4 ,sufficient for #g or #h persons4 ,seasonable in winter4 ,,plums 7,preserved74 ,ingredients4--,to every lb4 of fruit allow lb4 of loaf sugar2 for the thin syrup1 lb4 of sugar to each pint of water4 ,mode4--,select large ripe plums2 slightly prick them1 to prevent them from bursting1 and simmer them very gently in a syrup made with the above proportion of sugar and water4 ,put them carefully into a pan1 let the syrup cool1 pour it over the plums1 and allow them to remain for two days4 ,having previously weighed the other sugar1 dip the lumps quickly into water1 and put them into a preserving-pan with no more water than hangs about them2 and boil the sugar to a syrup1 carefully skimming it4 ,drain the plums from the first syrup2 put them into the fresh syrup1 and simmer them very gently until they are clear2 lift them out singly into pots1 pour the syrup over1 and1 when cold1 cover down to exclude the air4 ,this preserve will remain good some time1 if kept in a dry place1 and makes a very nice addition to a dessert4 ,the magnum-bonum plums answer for this preserve better than any other kind of plum4 ,greengages are also very delicious done in this manner4 ,time4-- hour to #bj minutes to simmer the plums in the first syrup2 #bj minutes to hour very gentle simmering in the second4 ,seasonable from ,august to ,october4 ,,plums1 to ,preserve ,dry4 ,ingredients4--,to every lb4 of sugar allow pint of water4 ,mode4--,gather the plums when they are full grown and just turning colour2 prick them1 put them into a saucepan of cold water1 and set them on the fire until the water is on the point of boiling4 ,then take them out1 drain them1 and boil them gently in syrup made with the above proportion of sugar and water2 and if the plums shrink1 and will not take the sugar1 prick them as they lie in the pan2 give them another boil1 skim1 and set them by4 ,the next day add some more sugar1 boiled almost to candy1 to the fruit and syrup2 put all together into a wide-mouthed jar1 and place them in a cool oven for #b nights2 then drain the plums from the syrup1 sprinkle a little powdered sugar over1 and dry them in a cool oven4 ,time4--#ae to #bj minutes to boil the plums in the syrup4 ,seasonable from ,august to ,october4 ,,pork4 ,in the country1 where1 for ordinary consumption1 the pork killed for sale is usually both larger and fatter than that supplied to the ,london consumer1 it is customary to remove the skin and fat down to the lean1 and1 salting that1 roast what remains of the joint4 ,pork goes further1 and is consequently a more economical food1 than other meats1 simply because the texture is closer1 and there is less waste in the cooking1 either in roasting or boiling4 ,in fresh pork1 the leg is the most economical family joint1 and the loin the richest4 ,pork1 to be preserved1 is cured in several ways1--either by covering it with salt1 or immersing it in ready-made brine1 where it is kept till required2 or it is only partially salted1 and then hung up to dry1 when the meat is called white bacon2 or1 after salting1 it is hung in wood smoke till the flesh is impregnated with the aroma from the wood4 ,the ,wiltshire bacon1 which is regarded as the finest in the kingdom1 is prepared by laying the sides of a hog in large wooden troughs1 and then rubbing into the flesh quantities of powdered bay-salt1 made hot in a frying-pan4 ,this process is repeated for four days2 they are then left for three weeks1 merely turning the flitches every other day1 ,after that time they are hung up to dry4 ,the hogs usually killed for purposes of bacon in ,england average from #ah to #bj stone2 on the other hand1 the hogs killed in the country for farm-house purposes1 seldom weigh less than #bf stone4 ,the legs of boars1 hogs1 and1 in ,germany1 those of bears1 are prepared differently1 and called hams4 ,the practice in vogue formerly in this country was to cut out the hams and cure them separately2 then to remove the ribs1 which were roasted as 8spare-ribs10 and1 curing the remainder of the side1 call it a 8gammon of bacon40 ,illustration3 ,,side ,,of ,a ,,pig1 ,,showing ,,the ,,several ,,joints4 ,small pork to cut for table in joints1 is cut up1 in most places throughout the kingdom1 as represented in the engraving4 ,the side is divided with nine ribs to the fore quarter2 and the following is an enumeration of the joints in the two respective quarters3-- #a4 ,the leg4 ,,hind ,,quarter #b4 ,the loin4 #c4 ,the spring1 or belly4 #d4 ,the hand4 ,,fore ,,quarter #e4 ,the fore-loin4 #f4 ,the cheek4 ,the weight of the several joints of a good pork pig of four stone may be as follows2 viz43-- ,the leg #h lbs4 ,the loin and spring4 #g 8 ,the hand #f 8 ,the chine #g 8 ,the cheek from #b to #c 8 ,of a bacon pig1 the legs are reserved for curing1 and when cured are called hams3 when the meat is separated from the shoulder-blade and bones and cured1 it is called bacon4 ,the bones1 with part of the meat left on them1 are divided into spare-ribs1 griskins1 and chines4 ,,pork ,,cheese 7an ,excellent ,breakfast ,dish74 ,ingredients4--#b lbs4 of cold roast pork1 pepper and salt to taste1 #a dessertspoonful of minced parsley1 #d leaves of sage1 a very small bunch of savoury herbs1 #b blades of pounded mace1 a little nutmeg1 teaspoonful of minced lemon-peel2 good strong gravy1 sufficient to fill the mould4 ,mode4--,cut1 but do not chop1 the pork into fine pieces1 and allow lb4 of fat to each pound of lean4 ,season with pepper and salt2 pound well the spices1 and chop finely the parsley1 sage1 herbs1 and lemon-peel1 and mix the whole nicely together4 ,put it into a mould1 fill up with good strong well-flavoured gravy1 and bake rather more than one hour4 ,when cold1 turn it out of the mould4 ,time4--,rather more than #a hour4 ,seasonable from ,october to ,march4 ,note4--,the remains of a pig's head1 after the chops are taken off1 make most excellent pork cheese4 ,,pork ,,cutlets1 or ,chops4 ,ingredients4--,loin of pork1 pepper and salt to taste4 ,mode4--,cut the cutlets from a delicate loin of pork1 bone and trim them neatly1 and cut away the greater portion of the fat4 ,season them with pepper2 place the gridiron on the fire2 when quite hot1 lay on the chops1 and broil them for about hour1 turning them #c or #d times2 and be particular that they are thoroughly done1 but not dry4 ,dish them1 sprinkle over a little fine salt1 and serve plain1 or with tomato sauce1 sauce piquante1 or pickled gherkins1 a few of which should be laid round the dish as a garnish4 ,time4--,about hour4 ,average cost1 #aj;d4 per lb4 for chops4 ,sufficient4--,allow #f for #d persons4 ,seasonable from ,october to ,march4 ,,pork ,,cutlets1 or ,chops4 ,ingredients4--,loin1 or fore-loin1 of pork1 egg and bread-crumbs1 salt and pepper to taste2 to every tablespoonful of bread-crumbs allow teaspoonful of minced sage2 clarified butter4 ,mode4--,cut the cutlets from a loin1 or fore-loin1 of pork2 trim them the same as mutton cutlets1 and scrape the top part of the bone4 ,brush them over with egg1 sprinkle with bread-crumbs1 with which have been mixed minced sage and a seasoning of pepper and salt2 drop a little clarified butter on them1 and press the crumbs well down4 ,put the frying-pan on the fire1 put in some lard2 when this is hot1 lay in the cutlets1 and fry them a light brown on both sides4 ,take them out1 put them before the fire to dry the greasy moisture from them1 and dish them on mashed potatoes4 ,serve with them any sauce that may be preferred2 such as tomato sauce1 sauce piquante1 sauce ,robert1 or pickled gherkins4 ,time4--,from #ae to #bj minutes4 ,average cost1 #aj;d4 per lb4 for chops4 ,sufficient4--,allow #f cutlets for #d persons4 ,seasonable from ,october to ,march4 ,note4--,the remains of roast loin of pork may be dressed in the same manner4 ,,pork ,,cutlets4 ,,cold ,,meat ,,cookery4 ,ingredients4--,the remains of cold roast loin of pork1 #a oz4 of butter1 #b onions1 #a dessertspoonful of flour1 pint of gravy1 pepper and salt to taste1 #a teaspoonful of vinegar and mustard4 ,mode4--,cut the pork into nice-sized cutlets1 trim off most of the fat1 and chop the onions4 ,put the butter into a stewpan1 lay in the cutlets and chopped onions1 and fry a light brown2 then add the remaining ingredients1 simmer gently for #e or #g minutes1 and serve4 ,time4--#e to #g minutes4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable from ,october to ,march4 ,,pork1 ,roast ,griskin of4 ,ingredients4--,pork2 a little powdered sage4 ,mode4--,as this joint frequently comes to table hard and dry1 particular care should be taken that it is well basted4 ,put it down to a bright fire1 and flour it4 ,about #aj minutes before taking it up1 sprinkle over some powdered sage2 make a little gravy in the dripping-pan1 strain it over the meat1 and serve with a tureen of apple sauce4 ,this joint will be done in far less time than when the skin is left on1 consequently1 should have the greatest attention that it be not dried up4 ,time4--,griskin of pork weighing #f lbs41 #a hour4 ,average cost1 #g;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,march4 ,illustration3 ,,spare-,,rib ,,of ,,pork4 ,illustration3 ,,griskin ,,of ,,pork4 ,note4--,a spare-rib of pork is roasted in the same manner as above1 and would take #a hour for one weighing about #f lbs4 ,,pork1 ,hashed4 ,ingredients4--,the remains of cold roast pork1 #b onions1 #a teaspoonful of flour1 #b blades of pounded mace1 #b cloves1 #a tablespoonful of vinegar1 pint of gravy1 pepper and salt to taste4 ,mode4--,chop the onions and fry them of a nice brown2 cut the pork into thin slices1 season them with pepper and salt1 and add these to the remaining ingredients4 ,stew gently for about hour1 and serve garnished with sippets of toasted bread4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #c;d4 ,seasonable from ,october to ,march4 ,,pork1 ,boiled ,leg of4 ,ingredients4--,leg of pork2 salt4 ,mode4--,for boiling1 choose a small1 compact1 well-filled leg1 and rub it well with salt2 let it remain in pickle for a week or ten days1 turning and rubbing it every day4 ,an hour before dressing it1 put it into cold water for an hour1 which improves the colour4 ,if the pork is purchased ready salted1 ascertain how long the meat has been in pickle1 and soak it accordingly4 ,put it into a boiling-pot1 with sufficient cold water to cover it2 let it gradually come to a boil1 and remove the scum as it rises4 ,simmer it very gently until tender1 and do not allow it to boil fast1 or the knuckle will fall to pieces before the middle of the leg is done4 ,carrots1 turnips1 or parsnips may be boiled with the pork1 some of which should be laid round the dish as a garnish4 ,a well-made pease-pudding is an indispensable accompaniment4 ,time4--,a leg of pork weighing #h lbs41 #c hours after the water boils1 and to be simmered very gently4 ,average cost1 #i;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable from ,september to ,march4 ,note4--,the liquor in which a leg of pork has been boiled makes excellent pea-soup4 ,,pork1 ,roast ,leg of4 ,ingredients4--,leg of pork1 a little1 oil1 sage and onion stuffing4 ,mode4--,choose a small leg of pork1 and score the skin across in narrow strips1 about inch apart4 ,cut a slit in the knuckle1 loosen the skin1 and fill it with a sage-and-onion stuffing4 ,brush the joint over with a little salad-oil 7this makes the crackling crisper1 and a better colour71 and put it down to a bright1 clear fire1 not too near1 as that would cause the skin to blister4 ,baste it well1 and serve with a little gravy made in the dripping-pan1 and do not omit to send to table with it a tureen of well-made apple sauce4 ,time4--,a leg of pork weighing #h lbs41 about #c hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #f or #g persons4 ,seasonable from ,september to ,march4 ,illustration3 ,,roast ,,leg ,,of ,,pork4 ,,pork1 ,leg of1 to ,carve4 ,this joint1 which is such a favourite one with many people1 is easy to carve4 ,the knife should be carried sharply down to the bone1 clean through the crackling1 in the direction of the line #a to #b4 ,sage and onion and apple sauce are usually sent to table with this dish1--sometimes the leg of pork is stuffed1--and the guests should be asked if they will have either or both4 ,a frequent plan1 and we think a good one1 is now pursued1 of sending sage and onion to table separately from the joint1 as it is not everybody to whom the flavour of this stuffing is agreeable4 ,illustration3 ,,leg ,,of ,,pork4 ,note4--,the other dishes of pork do not call for any special remarks as to their carving or helping4 ,,pork1 ,roast ,loin of4 ,ingredients4--,pork2 a little salt4 ,mode4--,score the skin in strips rather more than inch apart1 and place the joint at a good distance from the fire1 on account of the crackling1 which would harden before the meat would be heated through1 were it placed too near4 ,if very lean1 it should be rubbed over with a little salad oil1 and kept well basted all the time it is at the fire4 ,pork should be very thoroughly cooked1 but not dry2 and be careful never to send it to table the least underdone1 as nothing is more unwholesome and disagreeable than under-dressed white meats4 ,serve with apple sauce and a little gravy made in the dripping-pan4 ,a stuffing of sage and onion may be made separately1 and baked in a flat dish3 this method is better than putting it in the meat1 as many persons have so great an objection to the flavour4 ,time4--,a loin of pork weighing #e lbs41 about #b hours3 allow more time should it be very fat4 ,average cost1 #i;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,march4 ,illustration3 ,,fore ,,loin ,,of ,,pork4 ,illustration3 ,,hind ,,loin ,,of ,,pork4 ,,pork1 to ,pickle4 ,ingredients4-- lb4 of saltpetre2 salt4 ,mode4--,as pork does not keep long without being salted1 cut it into pieces of a suitable size as soon as the pig is cold4 ,rub the pieces of pork well with salt1 and put them into a pan with a sprinkling of it between each piece3 as it melts on the top1 strew on more4 ,lay a coarse cloth over the pan1 a board over that1 and a weight on the board1 to keep the pork down in the brine4 ,if excluded from the air1 it will continue good for nearly #b years4 ,average cost1 #aj;d4 per lb4 for the prime parts4 ,seasonable4--,the best time for pickling meat is late in the autumn4 ,,pork1 ,pickled1 to ,boil4 ,ingredients4--,pork2 water4 ,mode4--,should the pork be very salt1 let it remain in water about #b hours before it is dressed2 put it into a saucepan with sufficient cold water to cover it1 let it gradually come to a boil1 then gently simmer until quite tender4 ,allow ample time for it to cook1 as nothing is more disagreeable than underdone pork1 and when boiled fast1 the meat becomes hard4 ,this is sometimes served with boiled poultry and roast veal1 instead of bacon3 when tender1 and not over salt1 it will be found equally good4 ,time4--,a piece of pickled pork weighing #b lbs41 #a hour2 #d lbs41 rather more than #b hours4 ,average cost1 #aj;d4 per lb4 for the primest parts4 ,seasonable at any time4 ,,pork ,,pies 7,warwickshire ,recipe74 ,ingredients4--,for the crust1 #e lbs4 of lard to #ad lbs4 of flour2 milk1 and water4 ,for filling the pies1 to every #c lbs4 of meat allow #a oz4 of salt1 #b oz4 of pepper1 a small quantity of cayenne1 #a pint of water4 ,mode4--,rub into the flour a portion of the lard2 the remainder put with sufficient milk and water to mix the crust1 and boil this gently for hour4 ,pour it boiling on the flour1 and knead and beat it till perfectly smooth4 ,now raise the crust in either a round or oval form1 cut up the pork into pieces the size of a nut1 season it in the above proportion1 and press it compactly into the pie1 in alternate layers of fat and lean1 and pour in a small quantity of water2 lay on the lid1 cut the edges smoothly round1 and pinch them together4 ,bake in a brick oven1 which should be slow1 as the meat is very solid4 ,very frequently1 an inexperienced cook finds much difficulty in raising the crust4 ,she should bear in mind that it must not be allowed to get cold1 or it will fall immediately3 to prevent this1 the operation should be performed as near the fire as possible4 ,as considerable dexterity and expertness are necessary to raise the crust with the hand only1 a glass bottle or small jar may be placed in the middle of the paste1 and the crust moulded on this2 but be particular that it is kept warm the whole time4 ,sufficient4--,the proportions for #a pie are #a lb4 of flour and #c lbs4 of meat4 ,seasonable from ,september to ,march4 ,,pork ,,pies1 ,little ,raised4 ,ingredients4--#b lbs4 of flour1 lb4 of butter1 lb4 of mutton suet1 salt and white pepper to taste1 #d lbs4 of the neck of pork1 #a dessertspoonful of powdered sage4 ,mode4--,well dry the flour1 mince the suet1 and put these with the butter into a saucepan1 to be made hot1 and add a little salt4 ,when melted1 mix it up into a stiff paste1 and put it before the fire with a cloth over it until ready to make up2 chop the pork into small pieces1 season it with white pepper1 salt1 and powdered sage2 divide the paste into rather small pieces1 raise it in a round or oval form1 fill with the meat1 and bake in a brick oven4 ,these pies will require a fiercer oven than those in the preceding recipe1 as they are made so much smaller1 and consequently do not require so soaking a heat4 ,time4--,if made small1 about #a hour4 ,seasonable from ,september to ,march4 ,,potato ,,fritters4 ,ingredients4--#b large potatoes1 #d eggs1 #b tablespoonfuls of cream1 #b ditto of raisin or sweet wine1 #a dessertspoonful of lemon-juice1 teaspoonful of grated nutmeg1 hot lard4 ,mode4--,boil the potatoes1 and beat them up lightly with a fork1 but do not use a spoon1 as that would make them heavy4 ,beat the eggs well1 leaving out one of the whites2 add the other ingredients1 and beat all together for at least #bj minutes1 or until the batter is extremely light4 ,put plenty of good lard into a frying-pan1 and drop a tablespoonful of the batter at a time into it1 and fry the fritters a nice brown4 ,serve them with the following sauce3--,a glass of sherry mixed with the strained juice of a lemon1 and sufficient white sugar to sweeten the whole nicely4 ,warm these ingredients1 and serve the sauce separately in a tureen4 ,the fritters should be neatly dished on a white d'oyley1 and pounded sugar sprinkled over them4 ,they should be well drained on a piece of blotting-paper before the fire previously to being dished4 ,time4--,from #f to #h minutes4 ,average cost1 #i;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,potato ,,pasty4 ,ingredients4--#a lb4 of rump-steak or mutton cutlets1 pepper and salt to taste1 #a_/c pint of weak broth or gravy1 #a oz4 of butter1 mashed potatoes4 ,mode4--,place the meat1 cut in small pieces1 at the bottom of the pan2 season it with pepper and salt1 and add the gravy and butter broken into small pieces4 ,put on the perforated plate1 with its valve-pipe screwed on1 and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk1 and finish the surface of them in any ornamental manner4 ,if carefully baked1 the potatoes will be covered with a delicate brown crust1 retaining all the savoury steam rising from the meat4 ,send it to table as it comes from the oven1 with a napkin folded round it4 ,time4--#dj to #fj minutes4 ,average cost1 #bs4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,illustration3 ,,potato-,,pasty ,,pan4 ,,potato ,,pudding4 ,ingredients4-- lb4 of mashed potatoes1 #b oz4 of butter1 #b eggs1 pint of milk1 #c tablespoonfuls of sherry1 saltspoonful of salt1 the juice and rind of #a small lemon1 #b oz4 of sugar4 ,mode4--,boil sufficient potatoes to make lb4 when mashed2 add to these the butter1 eggs1 milk1 sherry1 lemon-juice1 and sugar2 mince the lemon-peel very finely1 and beat all the ingredients well together4 ,put the pudding into a buttered pie-dish1 and bake for rather more than hour4 ,to enrich it1 add a few pounded almonds1 and increase the quantity of eggs and butter4 ,time4-- hour1 or rather longer4 ,average cost1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,potato ,,rissoles4 ,ingredients4--,mashed potatoes1 salt and pepper to taste2 when liked1 a very little minced parsley1 egg1 and bread-crumbs4 ,mode4--,boil and mash the potatoes2 add a seasoning of pepper and salt1 and1 when liked1 a little minced parsley4 ,roll the potatoes into small balls1 cover them with egg and bread-crumbs1 and fry in hot lard for about #aj minutes2 let them drain before the fire1 dish them on a napkin1 and serve4 ,time4--#aj minutes to fry the rissoles4 ,seasonable at any time4 ,illustration3 ,,potato ,,rissoles4 ,note4--,the flavour of these rissoles may be very much increased by adding finely-minced tongue or ham1 or even chopped onions1 when these are liked4 ,,potato ,,salad4 ,ingredients4--#aj or #ab cold boiled potatoes1 #d tablespoonfuls of tarragon or plain vinegar1 #f tablespoonfuls of salad-oil1 pepper and salt to taste1 #a teaspoonful of minced parsley4 ,mode4--,cut the potatoes into slices about inch in thickness2 put these into a salad-bowl with oil and vinegar in the above proportion2 season with pepper1 salt1 and a teaspoonful of minced parsley2 stir the salad well1 that all the ingredients may be thoroughly incorporated1 and it is ready to serve4 ,this should be made two or three hours before it is wanted for table4 ,anchovies1 olives1 or pickles may be added to this salad1 as also slices of cold beef1 fowl1 or turkey4 ,seasonable at any time4 ,,potato ,,snow4 ,ingredients4--,potatoes1 salt1 and water4 ,mode4--,choose large white potatoes1 as free from spots as possible2 boil them in their skins in salt and water until perfectly tender2 drain and dry them thoroughly by the side of the fire1 and peel them4 ,put a hot dish before the fire1 rub the potatoes through a coarse sieve on to this dish2 do not touch them afterwards1 or the flakes will fall1 and serve as hot as possible4 ,time4-- to hour to boil the potatoes4 ,average cost1 #ds4 per bushel4 ,sufficient1--#f potatoes for #c persons4 ,seasonable at any time4 ,,potato ,,soup4 ,ingredients4--#d lbs4 of mealy potatoes1 boiled or steamed very dry1 pepper and salt to taste1 #b quarts of stock4 ,mode4--,when the potatoes are boiled1 mash them smoothly1 that no lumps remain1 and gradually put them to the boiling stock2 pass it through a sieve1 season1 and simmer for #e minutes4 ,skim well1 and serve with fried bread4 ,time4-- hour4 ,average cost1 #aj;d4 per quart4 ,seasonable from ,september to ,march4 ,sufficient for #h persons4 ,,potato ,,soup4 ,ingredients4--#a lb4 of shin of beef1 #a lb4 of potatoes1 #a onion1 a pint of peas1 #b oz4 of rice1 #b heads of celery1 pepper and salt to taste1 #c quarts of water4 ,mode4--,cut the beef into thin slices1 chop the potatoes and onion1 and put them into a stewpan with the water1 peas1 and rice4 ,stew gently till the gravy is drawn from the meat2 strain it off1 take out the beef1 and pulp the other ingredients through a coarse sieve4 ,put the pulp back into the soup1 cut up the celery in it1 and simmer till this is tender4 ,season1 and serve with fried bread cut into it4 ,time4--#c hours4 ,average cost1 #d;d4 per quart4 ,seasonable from ,september to ,march4 ,sufficient for #ab persons4 ,,potato ,,soup 7very ,economical74 ,ingredients4--#d middle-sized potatoes well pared1 a thick slice of bread1 #f leeks peeled and cut into thin slices as far as the white extends upwards from the roots1 a teacupful of rice1 a teaspoonful of salt1 and half that of pepper1 and #b quarts of water4 ,mode4--,the water must be completely boiling before anything is put into it2 then add the whole of the ingredients at once1 with the exception of the rice1 the salt1 and the pepper4 ,cover1 and let these come to a brisk boil2 put in the others1 and let the whole boil slowly for an hour1 or till all the ingredients are thoroughly done1 and their several juices extracted and mixed4 ,time4--#b hours4 ,average cost1 #c;d4 per quart4 ,sufficient for #h persons4 ,seasonable in winter4 ,,potatoes1 ,baked4 ,ingredients4--,potatoes4 ,mode4--,choose large potatoes1 as much of a size as possible2 wash them in lukewarm water1 and scrub them well1 for the browned skin of a baked potato is by many persons considered the better part of it4 ,put them into a moderate oven1 and bake them for about two hours1 turning them three or four times whilst they are cooking4 ,serve them in a napkin immediately they are done1 as1 if kept a long time in the oven1 they have a shrivelled appearance4 ,potatoes may also be roasted before the fire1 in an ,american oven2 but when thus cooked1 they must be done very slowly4 ,do not forgot to send to table with them a piece of cold butter4 ,time4--,large potatoes1 in a hot oven1 #a hour to #b hours2 in a cool oven1 #b to #b hours4 ,average cost1 #ds4 per bushel4 ,sufficient4--,allow #b to each person4 ,seasonable all the year1 but not good just before and whilst new potatoes are in season4 ,illustration3 ,,baked ,,potatoes ,,served ,,in ,,napkin4 ,,potatoes1 to ,boil4 ,ingredients4--#aj or #ab potatoes2 to each gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,choose potatoes of an equal size1 pare them1 take out all the eyes and specks1 and as they are peeled1 throw them into cold water4 ,put them into a saucepan1 with sufficient cold water to cover them1 with salt in the above proportion1 and let them boil gently until tender4 ,ascertain when they are done by thrusting a fork in them1 and take them up the moment they feel soft through2 for if they are left in the water afterwards1 they become waxy or watery4 ,drain away the water1 put the saucepan by the side of the fire1 with the lid partially uncovered1 to allow the steam to escape1 and let the potatoes get thoroughly dry1 and do not allow them to get burnt4 ,their superfluous moisture will evaporate1 and the potatoes1 if a good sort1 should be perfectly mealy and dry4 ,potatoes vary so much in quality and size1 that it is difficult to give the exact time for boiling2 they should be attentively watched1 and probed with a fork1 to ascertain when they are cooked4 ,send them to table quickly1 and very hot1 and with an opening in the cover of the dish1 that a portion of the steam may evaporate1 and not fall back on the potatoes4 ,time4--,moderate-sized old potatoes1 #ae to #bj minutes1 after the water boils2 large ones1 hour to #ce minutes4 ,average cost1 #ds4 per bushel4 ,sufficient for #f persons4 ,seasonable all the year1 but not good just before and whilst new potatoes are in season4 ,note4--,to keep potatoes hot1 after draining the water from them1 put a folded cloth or flannel 7kept for the purpose7 on the top of them1 keeping the saucepan-lid partially uncovered4 ,this will absorb the moisture1 and keep them hot some time without spoiling4 ,,potatoes1 to ,boil in their ,jackets4 ,ingredients4--#aj or #ab potatoes2 to each gallon of water1 allow #a heaped tablespoonful of salt4 ,mode4--,to obtain this wholesome and delicious vegetable cooked in perfection1 it should be boiled and sent to table with the skin on4 ,in ,ireland1 where1 perhaps1 the cooking of potatoes is better understood than in any country1 they are always served so4 ,wash the potatoes well1 and if necessary1 use a clean scrubbing-brush to remove the dirt from them2 and1 if possible1 choose the potatoes so that they may all be as nearly the same size as possible4 ,when thoroughly cleansed1 fill the saucepan half full with them1 and just cover the potatoes with cold water salted in the above proportion3 they are more quickly boiled with a small quantity of water1 and1 besides1 are more savoury than when drowned in it4 ,bring them to boil1 then draw the pan to the side of the fire1 and let them simmer gently until tender4 ,ascertain when they are done by probing them with a fork2 then pour off the water1 uncover the saucepan1 and let the potatoes dry by the side of the fire1 taking care not to let them burn4 ,peel them quickly1 put them in a very hot vegetable-dish1 either with or without a napkin1 and serve very quickly4 ,after potatoes are cooked1 they should never be entirely covered up1 as the steam1 instead of escaping1 falls down on them1 and makes them watery and insipid4 ,in ,ireland they are usually served up with the skins on1 and a small plate is placed by the side of each guest4 ,time4--,moderate-sized potatoes1 with their skins on1 #bj to #be minutes after the water boils2 large potatoes1 #be minutes to hour1 or longer2 #e minutes to dry them4 ,average cost1 #ds4 per bushel4 ,sufficient for #f persons4 ,seasonable all the year1 but not good just before and whilst new potatoes are in season4 ,,potatoes1 ,new1 to ,boil4 ,ingredients4--,potatoes2 to each gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,do not have the potatoes dug long before they are dressed1 as they are never good when they have been out of the ground some time4 ,well wash them1 rub off the skins with a coarse cloth1 and put them into boiling water salted in the above proportion4 ,let them boil until tender2 try them with a fork1 and when done1 pour the water away from them2 let them stand by the side of the fire with the lid of the saucepan partially uncovered1 and when the potatoes are thoroughly dry1 put them into a hot vegetable-dish1 with a piece of butter the size of a walnut2 pile the potatoes over this1 and serve4 ,if the potatoes are too old to have the skin rubbed off1 boil them in their jackets2 drain1 peel1 and serve them as above1 with a piece of butter placed in the midst of them4 ,time4-- to hour1 according to the size4 ,average cost1 in full season1 #a;d4 per lb4 ,sufficient4--,allow #c lbs4 for #e or #f persons4 ,seasonable in ,may and ,june1 but may be had1 forced1 in ,march4 ,,potatoes1 ,fried 7,french ,fashion74 ,ingredients4--,potatoes1 hot butter or clarified dripping1 salt4 ,mode4--,peel and cut the potatoes into thin slices1 as nearly the same size as possible2 make some butter or dripping hot in a frying-pan2 put in the potatoes1 and fry them on both sides until nearly cooked4 ,now take the potatoes out of the fat1 make the fat quite boiling1 then throw in the potatoes for a minute or two until sufficiently done4 ,the immersion of the vegetable in the grease a second time after it is partially cooked1 causes it to puff or 8gonfler10 as the ,french say1 which is the desired appearance for properly-dressed fried potatoes to possess4 ,when they are crisp and done1 take them up1 place them on a cloth before the fire to drain the grease from them1 and serve very hot1 after sprinkling them with salt4 ,these are delicious with rump-steak1 and1 in ,france1 are frequently served thus as a breakfast dish4 ,the remains of cold potatoes may also be sliced and fried by the above recipe1 but the slices must be cut a little thicker4 ,time4--,sliced raw potatoes1 #e minutes2 cooked potatoes1 #e minutes4 ,average cost1 #ds4 per bushel4 ,sufficient1--#f sliced potatoes for #c persons4 ,seasonable at any time4 ,,potatoes1 a ,german ,method of ,cooking4 ,ingredients4--#h to #aj middling-sized potatoes1 #c oz4 of butter1 #b tablespoonfuls of flour1 pint of broth1 #b tablespoonfuls of vinegar4 ,mode4--,put the butter and flour into a stewpan2 stir over the fire until the butter is of a nice brown colour1 and add the broth and vinegar2 peel and cut the potatoes into long thin slices1 lay them in the gravy1 and let them simmer gently until tender1 which will be in from #aj to #ae minutes1 and serve very hot4 ,a laurel-leaf simmered with the potatoes is an improvement4 ,time4--#aj to #ae minutes4 ,seasonable at any time4 ,,potatoes1 la ,matre d',htel4 ,ingredients4--,potatoes1 salt and water2 to every #f potatoes allow #a tablespoonful of minced parsley1 #b oz4 of butter1 pepper and salt to taste1 #d tablespoonfuls of gravy1 #b tablespoonfuls of lemon-juice4 ,mode4--,wash the potatoes clean1 and boil them in salt and water2 when they are done1 drain them1 let them cool2 then peel and cut the potatoes into thick slices3 if these are too thin1 they would break in the sauce4 ,put the butter into a stewpan with the pepper1 salt1 gravy1 and parsley2 mix these ingredients well together1 put in the potatoes1 shake them two or three times1 that they may be well covered with the sauce1 and1 when quite hot through1 squeeze in the lemon-juice1 and serve4 ,time4-- to hour to boil the potatoes2 #aj minutes for them to heat in the sauce4 ,average cost1 #ds4 per bushel4 ,sufficient for #c persons4 ,seasonable all the year4 ,,potatoes1 ,mashed4 ,ingredients4--,potatoes2 to every lb4 of mashed potatoes allow #a oz4 of butter1 #b tablespoonfuls of milk1 salt to taste4 ,mode4--,boil the potatoes in their skins2 when done1 drain them1 and let them get thoroughly dry by the side of the fire2 then peel them1 and1 as they are peeled1 put them into a clean saucepan1 and with a large fork beat them to a light paste2 add butter1 milk1 and salt in the above proportion1 and stir all the ingredients well over the fire4 ,when thoroughly hot1 dish them lightly1 and draw the fork backwards over the potatoes to make the surface rough1 and serve4 ,when dressed in this manner1 they may be browned at the top with a salamander1 or before the fire4 ,some cooks press the potatoes into moulds1 then turn them out1 and brown them in the oven3 this is a pretty mode of serving1 but it makes them heavy4 ,in whatever way they are sent to table1 care must be taken to have them quite free from lumps4 ,time4--,from to hour to boil the potatoes4 ,average cost1 #ds4 per bushel4 ,sufficient1--#a lb4 of mashed potatoes for #c persons4 ,seasonable at any time4 ,,potatoes1 ,very ,thin-mashed1 or1 ,pure de ,pommes de ,terre4 ,ingredients4--,to every lb4 of mashed potatoes allow pint of good broth or stock1 #b oz4 of butter4 ,mode4--,boil the potatoes1 well drain them1 and pound them smoothly in a mortar1 or beat them up with a fork2 add the stock or broth1 and rub the potatoes through a sieve4 ,put the pure into a very clean saucepan with the butter2 stir it well over the fire until thoroughly hot1 and it will then be ready to serve4 ,a pure should be rather thinner than mashed potatoes1 and is a delicious accompaniment to delicately broiled mutton cutlets4 ,cream or milk may be substituted for the broth when the latter is not at hand4 ,a casserole of potatoes1 which is often used for ragots instead of rice1 is made by mashing potatoes rather thickly1 placing them on a dish1 and making an opening in the centre4 ,after having browned the potatoes in the oven1 the dish should be wiped clean1 and the ragot or fricasse poured in4 ,time4--,about hour to boil the potatoes2 #f or #g minutes to warm the pure4 ,average cost1 #ds4 per bushel4 ,sufficient4--,allow #a lb4 of cooked potatoes for #c persons4 ,seasonable at any time4 ,,potatoes1 how to use ,cold4 ,ingredients4--,the remains of cold potatoes2 to every lb4 allow #b tablespoonfuls of flour1 #b ditto of minced onions1 #a oz4 of buttermilk4 ,mode4--,mash the potatoes with a fork until perfectly free from lumps2 stir in the other ingredients1 and add sufficient milk to moisten them well2 press the potatoes into a mould1 and bake in a moderate oven until nicely brown1 which will be in from #bj minutes to hour4 ,turn them out of the mould1 and serve4 ,time4--#bj minutes to hour4 ,seasonable at any time4 ,,potatoes1 to ,steam4 ,ingredients4--,potatoes2 boiling water4 ,mode4--,this mode of cooking potatoes is now much in vogue1 particularly where they are wanted on a large scale1 it being so very convenient4 ,pare the potatoes1 throw them into cold water as they are peeled1 then put them into a steamer4 ,place the steamer over a saucepan of boiling water1 and steam the potatoes from #bj to #dj minutes1 according to the size and sort4 ,when a fork goes easily through them1 they are done2 then take them up1 dish1 and serve very quickly4 ,time4--#bj to #dj minutes4 ,average cost1 #ds4 per bushel4 ,sufficient4--,allow #b large potatoes to each person4 ,seasonable all the year1 but not so good whilst new potatoes are in season4 ,,poulet ,,aux ,,cressons4 ,ingredients4--,a fowl1 a large bunch of water-cresses1 #c tablespoonfuls of vinegar1 pint of gravy4 ,mode4--,truss and roast a fowl by recipe1 taking care that it is nicely frothed and brown4 ,wash and dry the water-cresses1 pick them nicely1 and arrange them in a flat layer on a dish4 ,sprinkle over a little salt and the above proportion of vinegar2 place over these the fowl1 and pour over it the gravy4 ,a little gravy should be served in a tureen4 ,when not liked1 the vinegar may be omitted4 ,time4--,from to #a hour1 according to size4 ,average cost1 in full season1 #bs4 #f;d4 each4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,poulet ,,la ,,marengo4 ,ingredients4--#a large fowl1 #d tablespoonfuls of salad oil1 #a tablespoonful of flour1 #a pint of stock or water1 about #bh mushroom-buttons1 salt and pepper to the taste1 #a teaspoonful of powdered sugar1 a very small piece of garlic4 ,mode4--,cut the fowl into #h or #aj pieces1 put them with the oil into a stewpan1 and brown them over a moderate fire2 dredge in the above proportion of flour1 when that is brown1 pour in the stock or water1 let it simmer very slowly for rather more than an hour1 and skim off the fat as it rises to the top2 add the mushrooms1 season with pepper1 salt1 garlic1 and sugar2 take out the fowl1 which arrange pyramidically on a dish1 with the inferior joints at the bottom4 ,reduce the sauce by boiling it quickly over the fire1 keeping it stirred until sufficiently thick to adhere to the back of the spoon2 pour over the fowl1 and serve4 ,time4--,altogether #ej minutes4 ,average cost1 #cs4 #f;d4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,pound ,,cake4 ,illustration3 ,,pound ,,cake4 ,ingredients4--#a lb4 of butter1 #a lb4 of flour1 #a lb4 of pounded loaf sugar1 #a lb4 of currants1 #i eggs1 #b oz4 of candied peel1 oz4 of citron1 oz4 of sweet almonds2 when liked1 a little pounded mace4 ,mode4--,work the butter to a cream2 dredge in the flour2 add the sugar1 currants1 candied peel1 which should be cut into neat slices1 and the almonds1 which should be blanched and chopped1 and mix all these well together2 whisk the eggs1 and let them be thoroughly blended with the dry ingredients4 ,beat the cake well for #bj minutes1 and put it into a round tin1 lined at the bottom and sides with a strip of white buttered paper4 ,bake it from #a to #b hours1 and let the oven be well heated when the cake is first put in1 as1 if this is not the case1 the currants will all sink to the bottom of it4 ,to make this preparation light1 the yolks and whites of the eggs should be beaten separately1 and added separately to the other ingredients4 ,a glass of wine is sometimes added to the mixture2 but this is scarcely necessary1 as the cake will be found quite rich enough without it4 ,time4--#a to #b hours4 ,ave-99 rage cost1 #cs4 #f;d4 ,sufficient4--,the above quantity divided in two will make two nice-sized cakes4 ,seasonable at any time4 ,,prawn ,,soup4 ,ingredients4--,two quarts of fish stock1 two pints of prawns1 the crumb of a ,french roll1 anchovy sauce or mushroom ketchup to taste1 one blade of mace1 one-fourth pint of vinegar1 a little lemon-juice4 ,mode4--,pick out the tails of the prawns1 put the bodies in a stewpan with #a blade of mace1 pint of vinegar1 and the same quantity of water2 stew them for hour1 and strain off the liquor4 ,put the fish stock into a stewpan2 add the strained liquor1 pound the prawns with the crumb of a roll moistened with a little of the soup1 rub them through a tammy1 and mix them by degrees with the soup2 add ketchup or anchovy sauce to taste with a little lemon-juice4 ,when it is well cooked1 put in a few picked prawns2 let them get thoroughly hot1 and serve4 ,if not thick enough1 put in a little butter and flour4 ,time4--,hour4 ,average cost1 #bs4 per quart4 ,seasonable at any time4 ,sufficient for #h persons4 ,note4--,this can be thickened with tomatoes1 and vermicelli served in it1 which makes it a very tasteful soup4 ,,prawns1 to ,dress4 ,cover a dish with a large cup reversed1 and over that lay a small white napkin4 ,arrange the prawns on it in the form of a pyramid1 and garnish with plenty of parsley4 ,sometimes prawns are stuck into a lemon cut in half the long way1 and garnished with parsley4 ,,preserves4 ,from the nature of vegetable substances1 and chiefly from their not passing so rapidly into the putrescent state as animal bodies1 the mode of preserving them is somewhat different1 although the general principles are the same4 ,all the means of preservation are put in practice occasionally for fruits and the various parts of vegetables1 according to the nature of the species1 the climate1 the uses to which they are applied1 c4 ,some are dried1 as nuts1 raisins1 sweet herbs1 c42 others are preserved by means of sugar1 such as many fruits whose delicate juices would be lost by drying2 some are preserved by means of vinegar1 and chiefly used as condiments or pickles2 a few also by salting1 as ,french beans2 while others are preserved in spirits4 ,we have1 however1 in this place to treat of the best methods of preserving fruits4 ,fruit is a most important item in the economy of health2 the epicurean can scarcely be said to have any luxuries without it2 therefore1 as it is so invaluable1 when we cannot have it fresh1 we must have it preserved4 ,it has long been a desideratum to preserve fruits by some cheap method1 yet by such as would keep them fit for the various culinary purposes1 as making tarts and other similar dishes4 ,the expense of preserving them with sugar is a serious objection2 for1 except the sugar be used in considerable quantities1 the success is very uncertain4 ,sugar also overpowers and destroys the sub-acid taste so desirable in many fruits3 those which are preserved in this manner are chiefly intended for the dessert4 ,fruits intended for preservation should be gathered in the morning1 in dry weather1 with1 the morning sun upon them1 if possible2 they will then have their fullest flavour1 and keep in good condition longer than when gathered at any other time4 ,until fruit can be used1 it should be placed in the dairy1 an ice-house1 or a refrigerator4 ,in an ice-house it will remain fresh and plump for several days4 ,fruit gathered in wet or foggy weather will soon be mildewed1 and be of no service for preserves4 ,having secured the first and most important contribution to the manufacture of preserves--the fruit1 the next consideration is the preparation of the syrup in which the fruit is to be suspended2 and this requires much care4 ,in the confectioner's art there is a great nicety in proportioning the degree of concentration of the syrup very exactly to each particular case2 and he knows this by signs1 and expresses it by certain technical terms4 ,but to distinguish these properly requires very great attention and considerable experience4 ,the principal thing to be acquainted with is the fact1 that1 in proportion as the syrup is longer boiled1 its water will become evaporated1 and its consistency will be thicker4 ,great care must be taken in the management of the fire1 that the syrup does not boil over1 and that the boiling is not carried to such an extent as to burn the sugar4 ,the first degree or consistency is called the thread1 which is subdivided into the little and great thread4 ,if you dip the finger into the syrup and apply it to the thumb1 the tenacity of the syrup will1 on separating the finger and thumb1 afford a thread1 which shortly breaks3 this is the little thread4 ,if the thread1 from the greater tenacity1 and1 consequently1 greater strength of the syrup1 admits of a greater extension of the finger and thumb1 it is called the great thread4 ,there are half-a-dozen other terms and experiments for testing the various thickness of the boiling sugar towards the consistency called caramel2 but that degree of sugar-boiling belongs to the confectioner4 ,a solution of sugar prepared by dissolving two parts of double-refined sugar 7the best sugar is the most economical for preserves7 in one of water1 and boiling this a little1 affords a syrup of the right degree of strength1 and which neither ferments nor crystallizes4 ,this appears to be the degree called smooth by the confectioners1 and is proper to be used for the purposes of preserves4 ,the syrup employed should sometimes be clarified1 which is done in the following manner3--,dissolve #b lbs4 of loaf sugar in a pint of water2 add to this solution the white of an egg1 and beat it well4 ,put the preserving-pan upon the fire with the solution2 stir it with a wooden spatula1 and when it begins to swell and boil up1 throw in some cold water or a little oil to damp the boiling2 for1 as it rises suddenly1 if it should boil over1 it would take fire1 being of a very inflammable nature4 ,let it boil up again2 then take it off1 and remove carefully the scum that has risen4 ,boil the solution again1 throw in a little more cold water1 remove the scum1 and so on for three or four times successively2 then strain it4 ,it is considered to be sufficiently boiled when some taken up in a spoon pours out like oil4 ,although sugar passes so easily into the state of fermentation1 and is1 in fact1 the only substance capable of undergoing the vinous stage of that process1 yet it will not ferment at all if the quantity be sufficient to constitute a very strong syrup3 hence1 syrups are used to preserve fruits and other vegetable substances from the changes they would undergo if left to themselves4 ,before sugar was in use1 honey was employed to preserve many vegetable productions1 though this substance has now given way to the juice of the sugar-cane4 ,the fruits that are the most fit for preservation in syrup are apricots1 peaches1 nectarines1 apples1 greengages1 plums of all kinds1 and pears4 ,as an example1 take some apricots not too ripe1 make a small slit at the stem end1 and push out the stone2 simmer them in water till they are softened and about half done1 and afterwards throw them into cold water4 ,when they have cooled1 take them out and drain them4 ,put the apricots into the preserving-pan with sufficient syrup to cover them2 let them boil up three or four times1 and then skim them2 remove them from the fire1 pour them into an earthen pan1 and let them cool till next day4 ,boil them up three days successively1 skimming each time1 and they will then be finished and in a fit state to be put into pots for use4 ,after each boiling1 it is proper to examine into the state of the syrup when cold2 if too thin1 it will bear additional boiling2 if too thick1 it may be lowered with more syrup of the visual standard4 ,the reason why the fruit is emptied out of the preserving-pan into an earthen pan is1 that the acid of the fruit acts upon the copper1 of which the preserving-pans are usually made4 ,from this example the process of preserving fruits by syrup will be easily comprehended4 ,the first object is to soften the fruit by blanching or boiling it in water1 in order that the syrup by which it is preserved may penetrate through its substance4 ,many fruits1 when preserved by boiling1 lose much of their peculiar and delicate flavour1 as1 for instance1 pineapples2 and this inconvenience may1 in some instances1 be remedied by preserving them without heat4 ,cut the fruit in slices about one-fifth of an inch thick1 strew powdered loaf sugar an eighth of an inch thick on the bottom of a jar1 and put the slices on it4 ,put more sugar on this1 and then another layer of the slices1 and so on till the jar is full4 ,place the jar with the fruit up to the neck in boiling water1 and keep it there till the sugar is completely dissolved1 which may take half-an-hour1 removing the scum as it rises4 ,lastly1 tie a wet bladder over the mouth of the jar1 or cork and wax it4 ,any of the fruits that have been preserved in syrup may be converted into dry preserves1 by first draining them from the syrup1 and then drying them in a stove or very moderate oven1 adding to them a quantity of powdered loaf-sugar1 which will gradually penetrate the fruit1 while the fluid parts of the fruit gently evaporate4 ,they should be dried in the stove or oven on a sieve1 and turned every six or eight hours1 fresh powdered sugar being sifted over them every time they are turned4 ,afterwards1 they are to be kept in a dry situation1 in drawers or boxes4 ,currants and cherries preserved whole in this manner1 in bunches1 are extremely elegant1 and have a fine flavour4 ,in this way it is1 also1 that orange and lemon chips are preserved4 ,marmalades1 jams1 and fruit pastes are of the same nature1 and are now in very general request4 ,they are prepared without difficulty1 by attending to a very few directions2 they are somewhat expensive1 but may be kept without spoiling for a considerable time4 ,marmalades and jams differ little from each other3 they are preserves of a half-liquid consistency1 made by boiling the pulp of fruits1 and sometimes part of the rinds1 with sugar4 ,the appellation of marmalade is applied to those confitures which are composed of the firmer fruits1 as pineapples or the rinds of oranges2 whereas jams are made of the more juicy berries1 such as strawberries1 raspberries1 currants1 mulberries1 c4 ,fruit pastes are a kind of marmalades1 consisting of the pulp of fruits1 first evaporated to a proper consistency1 and afterwards boiled with sugar4 ,the mixture is then poured into a mould1 or spread on sheets of tin1 and subsequently dried in the oven or stove till it has acquired the state of a paste4 ,from a sheet of this paste1 strips may be cut and formed into any shape that may be desired1 as knots1 rings1 c4 ,jams require the same care and attention in the boiling as marmalade2 the slightest degree of burning communicates a disagreeable empyreumatic taste1 and if they are not boiled sufficiently1 they will not keep4 ,that they may keep1 it is necessary not to be sparing of sugar4 ,in all the operations for preserve-making1 when the preserving-pan is used1 it should not be placed on the fire1 but on a trivet1 unless the jam be made on a hot plate1 when this is not necessary4 ,if the pan be placed close on to the fire1 the preserve is very liable to burn1 and the colour and flavour be consequently spoiled4 ,fruit jellies are compounds of the juices of fruits combined with sugar1 concentrated1 by boiling1 to such a consistency that the liquid1 upon cooling1 assumes the form of a tremulous jelly4 ,before fruits are candied1 they must first be boiled in syrup1 after which they are taken out and dried on a stove1 or before the fire2 the syrup is then to be concentrated1 or boiled to a candy height1 and the fruit dipped in it1 and again laid on the stove to dry and candy2 they are then to be put into boxes1 and kept dry4 ,conserves consist of fresh vegetable matters beat into a uniform mass with refined sugar1 and they are intended to preserve the virtues and properties of recent flowers1 leaves1 roots1 peels1 or fruits1 unaltered1 and as near as possible to what they were when fresh gathered1 and to give them an agreeable taste4 ,the last to be mentioned1 but not the least important preparation of fruit1 is the compte1 which can be made at the moment of need1 and with much less sugar than would be ordinarily put to preserves4 ,comptes are very wholesome things1 suitable to most stomachs which cannot accommodate themselves to raw fruit or a large portion of sugar4 ,they are the happy medium--far better than ordinary stewed fruit4 ,,ptarmigan1 the1 or ,white ,grouse4 ,illustration3 ,,the ,,ptarmigan4 ,this bird is nearly the same size as red grouse1 and is fond of lofty situations1 where it braves the severest weather1 and is found in most parts of ,europe1 as well as in ,greenland4 ,at ,hudson's ,bay they appear in such multitudes that so many as sixty or seventy are frequently taken at once in a net4 ,as they are as tame as chickens1 this is done without difficulty4 ,buffon says that the ptarmigan avoids the solar heat1 and prefers the frosts of the summits of the mountains2 for1 as the snow melts on the sides of the mountains1 it ascends till it gains the top1 where it makes a hole1 and burrows in the snow4 ,in winter1 it flies in flocks1 and feeds on the wild vegetation of the hills1 which imparts to its flesh a bitter1 but not altogether an unpalatable taste4 ,it is dark-coloured1 has something of the flavour of the hare1 and is greatly relished and much sought after by some sportsmen4 ,,ptarmigan1 to ,dress the4 ,ingredients4--#b or #c birds2 butter1 flour1 fried bread-crumbs4 ,mode4--,the ptarmigan1 or white grouse1 when young and tender1 are exceedingly fine eating1 and should be kept as long as possible1 to be good4 ,pluck1 draw1 and truss them in the same manner as grouse1 and roast them before a brisk fire4 ,flour and froth them nicely1 and serve on buttered toast1 with a tureen of brown gravy4 ,bread sauce1 when liked1 may be sent to table with them1 and fried bread-crumbs substituted for the toasted bread4 ,time4--,about hour4 ,sufficient4--#b for a dish4 ,seasonable from the beginning of ,february to the end of ,april4 ,,ptarmigan1 to ,carve4 ,ptarmigan1 being much of the same size1 and trussed in the same manner1 as the red bird1 may be carved in the manner described1 in ,partridge and ,grouse carving4 ,,pudding1 ,alma4 ,ingredients4-- lb4 of fresh butter1 lb4 of powdered sugar1 lb4 of flour1 lb4 of currants1 #d eggs4 ,mode4--,beat the butter to a thick cream1 strew in1 by degrees1 the sugar1 and mix both these well together2 then dredge the flour in gradually1 add the currants1 and moisten with the eggs1 which should be well beaten4 ,when all the ingredients are well stirred and mixed1 butter a mould that will hold the mixture exactly1 tie it down with a cloth1 put the pudding into boiling water1 and boil for #e hours2 when turned out1 strew some powdered sugar over it1 and serve4 ,time4--#f hours4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,aunt ,nelly's4 ,ingredients4-- lb4 of flour1 lb4 of treacle1 lb4 of suet1 the rind and juice of #a lemon1 a few strips of candied lemon-peel1 #c tablespoonfuls of cream1 #b eggs4 ,mode4--,chop the suet finely2 mix it with the flour1 treacle1 lemon-peel minced1 and candied lemon-peel2 add the cream1 lemon-juice1 and #b well-beaten eggs2 beat the pudding well1 put it into a buttered basin1 tie it down with a cloth1 and boil from #c to #d hours4 ,time4--#c to #d hours4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable at any time1 but more suitable for a winter pudding4 ,,pudding1 a ,bachelor's4 ,ingredients4--#d oz4 of grated bread1 #d oz4 of currants1 #d oz4 of apples1 #b oz4 of sugar1 #c eggs1 a few drops of essence of lemon1 a little grated nutmeg4 ,mode4--,pare1 core1 and mince the apples very finely1 sufficient1 when minced1 to make #d oz42 add to these the currants1 which should be well washed1 the grated bread1 and sugar2 whisk the eggs1 beat these up with the remaining ingredients1 and1 when all is thoroughly mixed1 put the pudding into a buttered basin1 tie it down with a cloth1 and boil for #c hours4 ,time4--#c hours4 ,average cost1 #i;d4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,march4 ,,pudding1 ,bakewell 7very ,rich74 ,ingredients4-- lb4 of puff-paste1 #e eggs1 #f oz4 of sugar1 lb4 of butter1 #a oz4 of almonds1 jam4 ,mode4--,cover a dish with thin paste1 and put over this a layer of any kind of jam1 inch thick2 put the yolks of #e eggs into a basin with the white of #a1 and beat these well2 add the sifted sugar1 the butter1 which should be melted1 and the almonds1 which should be well pounded2 beat all together until well mixed1 then pour it into the dish over the jam1 and bake for an hour in a moderate oven4 ,time4--#a hour4 ,average cost1 #as4 #f;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,pudding1 ,bakewell4 ,ingredients4-- pint of bread-crumbs1 #a pint of milk1 #d eggs1 #b oz4 of sugar1 #c oz4 of butter1 #a oz4 of pounded almonds1 jam4 ,mode4--,put the bread-crumbs at the bottom of a pie-dish1 then over them a layer of jam of any kind that may be preferred2 mix the milk and eggs together2 add the sugar1 butter1 and pounded almonds2 beat all well together2 pour it into the dish1 and bake in a moderate oven for #a hour4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 to #as4 #f;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,pudding1 ,baroness 7,author's ,recipe74 ,ingredients4-- lb4 of suet1 lb4 of raisins weighed after being stoned1 lb4 of flour1 pint of milk1 saltspoonful of salt4 ,mode4--,prepare the suet1 by carefully freeing it from skin1 and chop it finely2 stone the raisins1 and cut them in halves1 and mix both these ingredients with the salt and flour2 moisten the whole with the above proportion of milk1 stir the mixture well1 and tie the pudding in a floured cloth1 which has been previously wrung out in boiling water4 ,put the pudding into a saucepan of boiling water1 and let it boil1 without ceasing1 #d hours4 ,serve with plain sifted sugar only1 a little of which may be sprinkled over the pudding4 ,time4--#d hours4 ,average cost1 #as4 #d;d4 ,sufficient for #g or #h persons4 ,seasonable in winter1 when fresh fruit is not obtainable4 ,note4--,this pudding the editress cannot too highly recommend4 ,the recipe was kindly given to her family by a lady who bore the title here prefixed to it2 and with all who have partaken of it1 it is an especial favourite4 ,nothing is of greater consequence1 in the above directions1 than attention to the time of boiling1 which should never be less than that mentioned4 ,,pudding1 ,royal ,coburg4 ,ingredients4--#a pint of new milk1 #f oz4 of flour1 #f oz4 of sugar1 #f oz4 of butter1 #f oz4 of currants1 #f eggs1 brandy and grated nutmeg to taste4 ,mode4--,mix the flour to a smooth batter with the milk1 add the remaining ingredients gradually1 and when well mixed1 put it into four basins or moulds half full2 bake for hour1 turn the puddings out on a dish1 and serve with wine sauce4 ,time4-- hour4 ,average cost1 #as4 #i;d4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,,pudding1 ,cold4 ,ingredients4--#d eggs1 #a pint of milk1 sugar to taste1 a little grated lemon-rind1 #b oz4 of raisins1 #d tablespoonfuls of marmalade1 a few slices of sponge cake4 ,mode4--,sweeten the milk with lump sugar1 add a little grated lemon-rind1 and stir to this the eggs1 which should be well whisked2 line a buttered mould with the raisins1 stoned and cut in half2 spread the slices of cake with the marmalade1 and place them in the mould2 then pour in the custard1 tie the pudding down with paper and a cloth1 and boil gently for #a hour3 when cold1 turn it out1 and serve4 ,time4--#a hour4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,college4 ,ingredients4--#a pint of bread-crumbs1 #f oz4 of finely-chopped suet1 lb4 of currants1 a few thin slices of candied peel1 #c oz4 of sugar1 nutmeg1 #c eggs1 #d tablespoonfuls of brandy4 ,mode4--,put the bread-crumbs into a basin2 add the suet1 currants1 candied peel1 sugar1 and nutmeg1 grated1 and stir these ingredients until they are thoroughly mixed4 ,beat up the eggs1 moisten the pudding with these1 and put in the brandy2 beat well for a few minutes1 then form the mixture into round balls or egg-shaped pieces2 fry these in hot butter or lard1 letting them stew in it until thoroughly done1 and turn them two or three times1 till of a fine light brown2 drain them on a piece of blotting-paper before the fire2 dish1 and serve with wine sauce4 ,time4--#ae to #bj minutes4 ,average cost1 #as4 ,sufficient for #g or #h puddings4 ,seasonable at any time4 ,,pudding1 ,comarques 7,excellent74 ,ingredients4--#e eggs1 #c tablespoonfuls of flour1 #b tablespoonfuls of powdered sugar1 rind of #a lemon1 pint of cream1 different kinds of preserve4 ,mode4--,beat the whites and yolks of the eggs separately1 and put them into different basins2 stir the flour1 sugar1 and lemon-peel into the yolks2 whip the cream very thick and put it on a sieve to harden4 ,then add it1 with the whites of the eggs1 to the other ingredients1 and pour the mixture into little deep saucers just before putting into the oven4 ,bake about an hour4 ,when they are taken out1 a very thin layer of different kinds of preserve should be put upon each1 and they should be piled one above another4 ,a little whipped cream placed here and there on the pudding as a garnish would be found to improve the appearance of this dish4 ,time4--,about an hour4 ,average cost1 #as4 #i;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,pudding1 ,delhi4 ,ingredients4--#d large apples1 a little grated nutmeg1 #a teaspoonful of minced lemon-peel1 #b large tablespoonfuls of sugar1 #f oz4 of currants1 lb4 of suet crust4 ,mode4--,pare1 core1 and cut the apples into slices2 put them into a saucepan with the nutmeg1 lemon-peel1 and sugar1 stew them over the fire till soft2 then have ready the above quantity of crust1 roll it out thin1 spread the apples over the paste1 sprinkle over the currants1 roll the pudding up1 closing the ends properly1 tie it in a floured cloth1 and boil for #b hours4 ,time4--#b hours4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable4--,august to ,march4 ,,pudding1 ,empress4 ,ingredients4-- lb4 of rice1 #b oz4 of butter1 #c eggs1 jam1 sufficient milk to soften the rice4 ,mode4--,boil the rice in the milk until very soft2 then add the butter1 boil it for a few minutes after the latter ingredient is put in1 and set it by to cool4 ,well beat the eggs1 stir these in1 and line a dish with puff-paste2 put over this a layer of rice1 then a thin layer of any kind of jam1 then another layer of rice1 and proceed in this manner until the dish is full2 and bake in a moderate oven for hour4 ,this pudding may be eaten hot or cold2 if the latter1 it will be much improved by having a boiled custard poured over it4 ,time4-- hour4 ,average cost1 #as4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,pudding1 ,exeter 7,very ,rich74 ,ingredients4--#aj oz4 of bread-crumbs1 #d oz4 of sago1 #g oz4 of finely-chopped suet1 #f oz4 of moist sugar1 the rind of lemon1 pint of rum1 #g eggs1 #d tablespoonfuls of cream1 #d small sponge-cakes1 #b oz4 of ratafias1 lb4 of jam4 ,mode4--,put the bread-crumbs into a basin with the sago1 suet1 sugar1 minced lemon-peel1 rum1 and #d eggs2 stir these ingredients well together1 then add #c more eggs and the cream1 and let the mixture be well beaten4 ,then butter a mould1 strew in a few bread-crumbs1 and cover the bottom with a layer of ratafias2 then put in a layer of the mixture1 then a layer of sliced sponge-cake spread thickly with any kind of jam2 then add some ratafias1 then some of the mixture and sponge-cake1 and so on until the mould is full1 taking care that a layer of the mixture is on the top of the pudding4 ,bake in a good oven from to #a hour1 and serve with the following sauce3--,put #c tablespoonfuls of black-currant jelly into a stewpan1 add #b glasses of sherry1 and when warm1 turn the pudding out of the mould1 pour the sauce over it1 and serve hot4 ,time4--,from #a to #a hour4 ,average cost1 #as4 #f;d4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,,pudding-,,pies1 ,folkestone4 ,ingredients4--#a pint of milk1 #c oz4 of ground rice1 #c oz4 of butter1 lb4 of sugar1 flavouring of lemon-peel or bay-leaf1 #f eggs1 puff-paste1 currants4 ,mode4--,infuse #b laurel or bay leaves1 or the rind of lemon in the milk1 and when it is well flavoured1 strain it1 and add the rice2 boil these for hour1 stirring all the time2 then take them off the fire1 stir in the butter1 sugar1 and eggs1 and let these latter be well beaten before they are added to the other ingredients2 when nearly cold1 line some patty-pans with puff-paste1 fill with the custard1 strew over each a few currants1 and bake from #bj to #be minutes in a moderate oven4 ,time4--#bj to #be minutes4 ,average cost1 #as4 #a;d4 ,sufficient to fill a dozen patty-pans4 ,seasonable at any time4 ,,pudding1 ,german4 ,ingredients4--#b teaspoonfuls of flour1 #a teaspoonful of arrowroot1 #a pint of milk1 #b oz4 of butter1 sugar to taste1 the rind of lemon1 #d eggs1 #c tablespoonfuls of brandy4 ,mode4--,boil the milk with the lemon-rind until well flavoured2 then strain it1 and mix with it the flour1 arrowroot1 butter1 and sugar4 ,boil these ingredients for a few minutes1 keeping them well stirred2 then take them off the fire and mix with them the eggs1 yolks and whites1 beaten separately and added separately4 ,boil some sugar to candy2 line a mould with this1 put in the brandy1 then the mixture2 tie down with a cloth1 and boil for rather more than #a hour4 ,when turned out1 the brandy and sugar make a nice sauce4 ,time4--,rather more than #a hour4 ,average cost1 #as4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,pudding1 ,half-,pay4 ,ingredients4-- lb4 of suet1 lb4 of currants1 lb4 of raisins1 lb4 of flour1 lb4 of bread-crumbs1 #b tablespoonfuls of treacle1 pint of milk4 ,mode4--,chop the suet finely2 mix with it the currants1 which should be nicely washed and dried1 the raisins1 which should be stoned1 the flour1 bread-crumbs1 and treacle2 moisten with the milk1 beat up the ingredients until all are thoroughly mixed1 put them into a buttered basin1 and boil the pudding for #c hours4 ,time4--#c hours4 ,average cost1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,herodotus4 ,ingredients4-- lb4 of bread-crumbs1 lb4 of good figs1 #f oz4 of suet1 #f oz4 of moist sugar1 saltspoonful of salt1 #c eggs1 nutmeg to taste4 ,mode4--,mince the suet and figs very finely2 add the remaining ingredients1 taking care that the eggs are well whisked2 beat the mixture for a few minutes1 put it into a buttered mould1 tie it down with a floured cloth1 and boil the pudding for #e hours4 ,serve with wine sauce4 ,time4--#e hours4 ,average cost1 #aj;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,hunter's4 ,ingredients4--#a lb4 of raisins1 #a lb4 of currants1 #a lb4 of suet1 #a lb4 of bread-crumbs1 lb4 of moist sugar1 #h eggs1 #a tablespoonful of flour1 lb4 of mixed candied peel1 #a glass of brandy1 #aj drops of essence of lemon1 #aj drops of essence of almonds1 nutmeg1 #b blades of mace1 #f cloves4 ,mode4--,stone and shred the raisins rather small1 chop the suet finely1 and rub the bread until all lumps are well broken2 pound the spice to powder1 cut the candied peel into thin shreds1 and mix all these ingredients well together1 adding the sugar4 ,beat the eggs to a strong froth1 and as they are beaten1 drop into them the essence of lemon and essence of almonds2 stir these to the dry ingredients1 mix well1 and add the brandy4 ,tie the pudding firmly in a cloth1 and boil it for #f hours at the least #g or #h hours would be still better for it4 ,serve with boiled custard1 melted red-currant jelly1 or brandy sauce4 ,time4--#f to #h hours4 ,average cost1 #cs4 #f;d4 ,sufficient for #i or #aj persons4 ,seasonable in winter4 ,,pudding1 ,manchester 7to eat ,cold74 ,ingredients4--#c oz4 of grated bread1 pint of milk1 a strip of lemon-peel1 #d eggs1 #b oz4 of butter1 sugar to taste1 puff-paste1 jam1 #c tablespoonfuls of brandy4 ,mode4--,flavour the milk with lemon-peel1 by infusing it in the milk for hour2 then strain it on to the bread-crumbs1 and boil it for #b or #c minutes2 add the eggs1 leaving out the whites of #b1 the butter1 sugar1 and brandy2 stir all these ingredients well together2 cover a pie-dish with puff-paste1 and at the bottom put a thick layer of any kind of jam2 pour the above mixture1 cold1 on the jam1 and bake the pudding for an hour4 ,serve cold1 with a little sifted sugar sprinkled over4 ,time4--#a hour4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,mansfield4 ,ingredients4--,the crumb of #b rolls1 #a pint of milk1 sugar to taste1 #d eggs1 #b tablespoonfuls of brandy1 #f oz4 of chopped suet1 #b tablespoonfuls of flour1 lb4 of currants1 teaspoonful of grated nutmeg1 #b tablespoonfuls of cream4 ,mode4--,slice the roll very thin1 and pour upon it a pint of boiling milk2 let it remain closely covered for hour1 then beat it up with a fork1 and sweeten with moist sugar2 stir in the chopped suet1 flour1 currants1 and nutmeg4 ,mix these ingredients well together1 moisten with the eggs1 brandy1 and cream2 beat the mixture for #b or #c minutes1 put it into a buttered dish or mould1 and bake in a moderate oven for #a hour4 ,turn it out1 strew sifted sugar over1 and serve4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,pudding1 ,marlborough4 ,ingredients4-- lb4 of butter1 lb4 of powdered lump sugar1 #d eggs1 puff-paste1 a layer of any kind of jam4 ,mode4--,beat the butter to a cream1 stir in the powdered sugar1 whisk the eggs1 and add these to the other ingredients4 ,when these are well mixed1 line a dish with puff-paste1 spread over a layer of any kind of jam that may be preferred1 pour in the mixture1 and bake the pudding for rather more than hour4 ,time4--,rather more than hour4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,military4 ,ingredients4-- lb4 of suet1 lb4 of bread-crumbs1 lb4 of moist sugar1 the rind and juice of #a large lemon4 ,mode4--,chop the suet finely1 mix it with the bread-crumbs and sugar1 and mince the lemon-rind and strain the juice2 stir these into the other ingredients1 mix well1 and put the mixture into small buttered cups1 and bake for rather more than hour2 turn them out on the dish1 and serve with lemon-sauce4 ,the above ingredients may be made into small balls1 and boiled for about hour2 they should then be served with the same sauce as when baked4 ,time4--,rather more than hour4 ,average cost1 #i;d4 ,sufficient to fill #f or #g moderate-sized cups4 ,seasonable at any time4 ,,pudding1 ,monday's4 ,ingredients4--,the remains of cold plum-pudding1 brandy1 custard made with #e eggs to every pint of milk4 ,mode4--,cut the remains of a good cold plum-pudding into finger-pieces1 soak them in a little brandy1 and lay them cross-barred in a mould until full4 ,make a custard with the above proportion of milk and eggs1 flavouring it with nutmeg or lemon-rind2 fill up the mould with it2 tie it down with a cloth1 and boil or steam it for an hour4 ,serve with a little of the custard poured over1 to which has been added a tablespoonful of brandy4 ,time4--#a hour4 ,average cost1 exclusive of the pudding1 #f;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,nesselrode 7a fashionable ,iced ,pudding--,carme's ,recipe74 ,ingredients4--#dj chestnuts1 #a lb4 of sugar1 flavouring of vanilla1 #a pint of cream1 the yolks of #ab eggs1 #a glass of ,maraschino1 #a oz4 of candied citron1 #b oz4 of currants1 #b oz4 of stoned raisins1 pint of whipped cream1 #c eggs4 ,mode4--,blanch the chestnuts in the boiling water1 remove the husks1 and pound them in a mortar until perfectly smooth1 adding a few spoonfuls of syrup4 ,then rub them through a fine sieve1 and mix them in a basin with a pint of syrup made from #a lb4 of sugar1 clarified1 and flavoured with vanilla1 #a pint of cream1 and the yolks of #ab eggs4 ,set this mixture over a slow fire1 stirring it without ceasing1 and just as it begins to boil1 take it off and pass it through a tammy4 ,when it is cold1 put it into a freezing-pot1 adding the ,maraschino1 and make the mixture set2 then add the sliced citron1 the currants1 and stoned raisins 7these two latter should be soaked the day previously in ,maraschino and sugar pounded with vanilla72 the whole thus mingled1 add a plateful of whipped cream mixed with the whites of #c eggs1 beaten to a froth with a little syrup4 ,when the pudding is perfectly frozen1 put it into a pineapple-shaped mould2 close the lid1 place it again in the freezing-pan1 covered over with pounded ice and saltpetre1 and let it remain until required for table2 then turn the pudding out1 and serve4 ,time4-- hour to freeze the mixture1 ,seasonable from ,october to ,february4 ,,pudding1 ,paradise4 ,ingredients4--#c eggs1 #c apples1 lb4 of bread-crumbs1 #c oz4 of sugar1 #c oz4 of currants1 salt and grated nutmeg to taste1 the rind of lemon1 wineglassful of brandy4 ,mode4--,pare1 core1 and mince the apples into small pieces1 and mix them with the other dry ingredients2 beat up the eggs1 moisten the mixture with these1 and beat it well2 stir in the brandy1 and put the pudding into a buttered mould2 tie it down with a cloth1 boil for #a hour1 and serve with sweet sauce4 ,time4--#a hour4 ,average cost1 #as4 ,sufficient for #d or #e persons4 ,,pudding1 ,pease4 ,ingredients4--#a pint of split peas1 #b oz4 of butter1 #b eggs1 pepper and salt to taste4 ,mode4--,put the peas to soak over night1 in rain-water1 and float off any that are worm-eaten or discoloured4 ,tie them loosely in a clean cloth1 leaving a little room for them to swell1 and put them on to boil in cold rain-water1 allowing #b hours after the water has simmered up4 ,when the peas are tender1 take them up and drain2 rub them through a colander with a wooden spoon2 add the butter1 eggs1 pepper1 and salt2 beat all well together for a few minutes1 until the ingredients are well incorporated2 then tie them tightly in a floured cloth2 boil the pudding for another hour1 turn it on to the dish1 and serve very hot4 ,this pudding should always be sent to table with boiled leg of pork1 and is an exceedingly nice accompaniment to boiled beef4 ,time4--#b hours to boil the peas1 tied loosely in the cloth2 #a hour for the pudding4 ,average cost1 #f;d4 ,sufficient for #g or #h persons4 ,seasonable from ,september to ,march4 ,,pudding1 ,quickly-,made4 ,ingredients4-- lb4 of butter1 lb4 of sifted sugar1 lb4 of flour1 #a pint of milk1 #e eggs1 a little grated lemon-rind4 ,mode4--,make the milk hot2 stir in the butter1 and let it cool before the other ingredients are added to it2 then stir in the sugar1 flour1 and eggs1 which should be well whisked1 and omit the whites of #b2 flavour with a little grated lemon-rind1 and beat the mixture well4 ,butter some small cups1 rather more than half fill them2 bake from #bj minutes to hour1 according to the size of the puddings1 and serve with fruit1 custard or wine-sauce1 a little of which may be poured over them4 ,time4--#bj minutes to hour4 ,average cost1 #as4 #b;d4 ,sufficient for #f puddings4 ,seasonable at any time4 ,,pudding1 ,somersetshire4 ,ingredients4--#c eggs1 their weight in flour1 pounded sugar and butter1 flavouring of grated lemon-rind1 bitter almonds1 or essence of vanilla4 ,mode4--,carefully weigh the various ingredients1 by placing on one side of the scales the eggs1 and on the other the flour2 then the sugar1 and then the butter4 ,warm the butter1 and with the hands beat it to a cream2 gradually dredge in the flour and pounded sugar1 and keep stirring and beating the mixture without ceasing until it is perfectly smooth4 ,then add the eggs1 which should be well whisked1 and either of the above flavourings that may be preferred2 butter some small cups1 rather more than half fill them1 and bake in a brisk oven for about hour4 ,turn them out1 dish them on a napkin1 and serve custard or wine-sauce with them4 ,a pretty little supper-dish may be made of these puddings cold1 by cutting out a portion of the inside with the point of a knife1 and putting into the cavity a little whipped cream or delicate preserve1 such as apricot1 greengage1 or very bright marmalade4 ,the paste for these puddings requires a great deal of mixing1 as the more it is beaten1 the better will the puddings be4 ,when served cold1 they are usually called gteaux la ,madeleine4 ,time4-- hour4 ,average cost1 #aj;d4 ,sufficient for #f or #g puddings4 ,seasonable at any time4 ,,pudding1 ,vicarage4 ,ingredients4-- lb4 of flour1 lb4 of chopped suet1 lb4 of currants1 lb4 of raisins1 #a tablespoonful of moist sugar1 teaspoonful of ground ginger1 saltspoonful of salt4 ,mode4--,put all the ingredients into a basin1 having previously stoned the raisins1 and washed1 picked1 and dried the currants2 mix well with a clean knife2 dip the pudding-cloth into boiling water1 wring it out1 and put in the mixture4 ,have ready a saucepan of boiling water1 plunge in the pudding1 and boil for #c hours4 ,turn it out on the dish1 and serve with sifted sugar4 ,time4--#c hours4 ,average cost1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable4--,suitable for a winter pudding4 ,,pudding1 ,west-,indian4 ,ingredients4--#a pint of cream1 lb4 of loaf-sugar1 lb4 of ,savoy or sponge-cakes1 #h eggs1 #c oz4 of preserved green ginger4 ,mode4--,crumble down the cakes1 put them into a basin1 and pour over them the cream1 which should be previously sweetened and brought to the boiling-point2 cover the basin1 well beat the eggs1 and when the cream is soaked up1 stir them in4 ,butter a mould1 arrange the ginger round it1 pour in the pudding carefully1 and tie it down with a cloth2 steam or boil it slowly for #a hour1 and serve with the syrup from the ginger1 which should be warmed1 and poured over the pudding4 ,time4--#a hour4 ,average cost1 with cream at #as4 per pint1 #bs4 #h;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,pudding1 ,yorkshire1 to serve with hot ,roast ,beef4 ,ingredients4--#a pint of milk1 #f large tablespoonfuls of flour1 #c eggs1 #a saltspoonful of salt4 ,mode4--,put the flour into a basin with the salt1 and stir gradually to this enough milk to make it into a stiff batter4 ,when this is perfectly smooth1 and all the lumps are well rubbed down1 add the remainder of the milk and the eggs1 which should be well beaten4 ,beat the mixture for a few minutes1 and pour it into a shallow tin1 which has been previously well rubbed with beef dripping4 ,put the pudding into the oven1 and bake it for an hour2 then1 for another hour1 place it under the meat1 to catch a little of the gravy that flows from it4 ,cut the pudding into small square pieces1 put them on a hot dish1 and serve4 ,if the meat is baked1 the pudding may at once be placed under it1 resting the meat on a small three-cornered stand4 ,time4--#a hour4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,illustration3 ,,yorkshire ,,pudding4 ,,puff-,,paste ,,rings1 or ,puits d',amour4 ,ingredients4--,puff-paste 7see ,paste71 the white of an egg1 sifted loaf sugar4 ,mode4--,make some good puff-paste by recipe2 roll it out to the thickness of about inch1 and1 with a round fluted paste-cutter1 stamp out as many pieces as may be required2 then work the paste up again1 and roll it out to the same thickness1 and with a smaller cutter1 stamp out sufficient pieces to correspond with the larger ones4 ,again stamp out the centre of these smaller rings2 brush over the others with the white of an egg1 place a small ring on the top of every large circular piece of paste1 egg over the tops1 and bake from #ae to #bj minutes4 ,sift over sugar1 put them back in the oven to colour them2 then fill the rings with preserve of any bright colour4 ,dish them high on a napkin1 and serve4 ,so many pretty dishes of pastry may be made by stamping puff-paste out with fancy cutters1 and filling the pieces1 when baked1 with jelly or preserve1 that our space will not allow us to give a separate recipe for each of them2 but as they are all made from one paste1 and only the shape and garnishing varied1 perhaps it is not necessary1 and by exercising a little ingenuity1 variety may always be obtained4 ,half-moons1 leaves1 diamonds1 stars1 shamrocks1 rings1 c41 are the most appropriate shapes for fancy pastry4 ,time4--#ae to #be minutes4 ,average cost1 with lb4 of paste1 #as4 ,sufficient for #b dishes of pastry4 ,seasonable at any time4 ,,pumpkin1 ,preserved4 ,ingredients4--,to each lb4 of pumpkin allow #a lb4 of roughly pounded loaf sugar1 #a gill of lemon-juice4 ,mode4--,obtain a good sweet pumpkin2 halve it1 take out the seeds1 and pare off the rind2 cut it into neat slices1 or into pieces about the size of a five-shilling piece4 ,weigh the pumpkin1 put the slices in a pan or deep dish in layers1 with the sugar sprinkled between them2 pour the lemon-juice over the top1 and let the whole remain for #b or #c days4 ,boil altogether1 adding pint of water to every #c lbs4 of sugar used1 until the pumpkin becomes tender2 then turn the whole into a pan1 where let it remain for a week2 then drain off the syrup1 boil it until it is quite thick2 skim1 and pour it1 boiling1 over the pumpkin4 ,a little bruised ginger and lemon-rind1 thinly pared1 may be boiled in the syrup to flavour the pumpkin4 ,time4--,from to hour to boil the pumpkin tender4 ,average cost1 #e;d4 to #g;d4 per lb4 pot4 ,seasonable in ,september and ,october2 but better when made in the latter month1 as the pumpkin is then quite ripe4 ,note4---,vegetable marrows are very good prepared in the same manner1 but are not quite so rich4 ,,punch1 to make ,hot4 ,ingredients4-- pint of rum1 pint of brandy1 lb4 of sugar1 #a large lemon1 teaspoonful of nutmeg1 #a pint of boiling water4 ,mode4--,rub the sugar over the lemon until it has absorbed all the yellow part of the skin1 then put the sugar into a punchbowl2 add the lemon-juice 7free from pips71 and mix these two ingredients well together4 ,pour over them the boiling water1 stir well together1 add the rum1 brandy1 and nutmeg2 mix thoroughly1 and the punch will be ready to serve4 ,it is very important in making good punch that all the ingredients are thoroughly incorporated2 and to insure success1 the processes of mixing must be diligently attended to4 ,sufficient4--,allow a quart for #d persons2 but this information must be taken cum grano salis2 for the capacities of persons for this kind of beverage are generally supposed to vary considerably4 ,,quails1 to ,dress4 ,ingredients4--,quails1 butter1 toast4 ,mode4--,these birds keep good several days1 and should be roasted without drawing4 ,truss them in the same manner as woodcocks2 roast them before a clear fire1 keep them well basted1 and serve on toast4 ,time4--,about #bj minutes4 ,average cost4--,seldom bought4 ,sufficient1 #b for a dish4 ,seasonable from ,october to ,december4 ,,quails4 ,quails1 being trussed and served like ,woodcock1 may be similarly carved4 ,,quince ,,jelly4 ,ingredients4--,to every pint of juice allow #a lb4 of loaf sugar4 ,mode4--,pare and slice the quinces1 and put them into a preserving-pan with sufficient water to float them4 ,boil them until tender1 and the fruit is reduced to a pulp2 strain off the clear juice1 and to each pint allow the above proportion of loaf sugar4 ,boil the juice and sugar together for about hour2 remove all the scum as it rises1 and if the jelly appears firm when a little is poured on a plate1 it is done4 ,the residue left on the sieve will answer to make a common marmalade1 for immediate use1 by boiling it with lb4 of common sugar to every lb4 of pulp4 ,time4--#c hours to boil the quinces in water2 hour to boil the jelly4 ,average cost1 from #h;d4 to #aj;d4 per lb4 pot4 ,seasonable from ,august to ,october4 ,,quince ,,marmalade4 ,ingredients4--,to every lb4 of quince pulp allow lb4 of loaf sugar4 ,mode4--,slice the quinces into a preserving-pan1 adding sufficient water for them to float2 place them on the fire to stew1 until reduced to a pulp1 keeping them stirred occasionally from the bottom1 to prevent their burning2 then pass the pulp through a hair sieve1 to keep back the skin and seeds4 ,weigh the pulp1 and to each lb4 add lump sugar in the above proportion1 broken very small4 ,place the whole on the fire1 and keep it well stirred from the bottom of the pan with a wooden spoon1 until reduced to a marmalade1 which may be known by dropping a little on a cold plate1 when1 if it jellies1 it is done4 ,put it into jars whilst hot2 let it cool1 and cover with pieces of oiled paper cut to the size of the mouths of the jars4 ,the tops of them may be afterwards covered with pieces of bladder1 or tissue-paper brushed over on both sides with the white of an egg4 ,time4--#c hours to boil the quinces without the sugar2 hour to boil the pulp with the sugar4 ,average cost1 from #h;d4 to #i;d4 per lb4 pot4 ,sufficient4--,allow #a pint of sliced quinces for a lb4 pot4 ,seasonable in ,august1 ,september1 and ,october4 ,,rabbit1 ,boiled4 ,illustration3 ,,boiled ,,rabbit4 ,ingredients4--,rabbit2 water4 ,mode4--,for boiling1 choose rabbits with smooth and sharp claws1 as that denotes they are young3 should these be blunt and rugged1 the ears dry and tough1 the animal is old4 ,after emptying and skinning it1 wash it well in cold water1 and let it soak for about hour in warm water1 to draw out the blood4 ,bring the head round to the side1 and fasten it there by means of a skewer run through that and the body4 ,put the rabbit into sufficient hot water to cover it1 let it boil very gently until tender1 which will be in from to hour1 according to its size and age4 ,dish it1 and smother it either with onion1 mushroom1 or liver-sauce1 or parsley-and-butter2 the former is1 however1 generally preferred to any of the last-named sauces4 ,when liver-sauce is preferred1 the liver should be boiled for a few minutes1 and minced very finely1 or rubbed through a sieve before it is added to the sauce4 ,time4--,a very young rabbit1 hour2 a large one1 hour2 an old one1 #a hour or longer4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d persons4 ,seasonable from ,september to ,february4 ,,rabbit1 ,curried4 ,ingredients4--#a rabbit1 #b oz4 of butter1 #c onions1 #a pint of stock1 #a tablespoonful of curry powder1 #a tablespoonful of flour1 #a tablespoonful of mushroom powder1 the juice of lemon1 lb4 of rice4 ,mode4--,empty1 skin1 and wash the rabbit thoroughly1 and cut it neatly into joints4 ,put it into a stewpan with the butter and sliced onions1 and let them acquire a nice brown colour1 but do not allow them to blacken4 ,pour in the stock1 which should be boiling2 mix the curry powder and flour smoothly with a little water1 add it to the stock1 with the mushroom powder1 and simmer gently for rather more than hour2 squeeze in the lemon-juice1 and serve in the centre of a dish1 with an edging of boiled rice all round4 ,where economy is studied1 water may be substituted for the stock2 in this case1 the meat and onions must be very nicely browned4 ,a little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement4 ,time4--,altogether hour4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d persons4 ,seasonable in winter4 ,,rabbit1 ,fried4 ,ingredients4--#a rabbit1 flour1 dripping1 #a oz4 of butter1 #a teaspoonful of minced shalot1 #b tablespoonfuls of mushroom ketchup4 ,mode4--,cut the rabbit into neat joints1 and flour them well2 make the dripping boil in a frying-pan1 put in the rabbit1 and fry it a nice brown4 ,have ready a very hot dish1 put in the butter1 shalot1 and ketchup2 arrange the rabbit pyramidically on this1 and serve as quickly as possible4 ,time4--#aj minutes4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,note4--,the rabbit may be brushed over with egg1 and sprinkled with bread-crumbs1 and fried as above4 ,when cooked in this manner1 make a gravy in the pan1 and pour it round1 but not over the pieces of rabbit4 ,,rabbit1 la ,minute4 ,ingredients4--#a rabbit1 lb4 of butter1 salt and pepper to taste1 #b blades of pounded mace1 #c dried mushrooms1 #b tablespoonfuls of minced parsley1 #b teaspoonfuls of flour1 #b glasses of sherry1 #a pint of water4 ,mode4--,empty1 skin1 and wash the rabbit thoroughly1 and cut it into joints4 ,put the butter into a stewpan with the pieces of rabbit2 add salt1 pepper1 and pounded mace1 and let it cook until three parts done2 then put in the remaining ingredients1 and boil for about #aj minutes2 it will then be ready to serve4 ,fowls or hare may be dressed in the same manner4 ,time4--,altogether1 #ce minutes4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,,rabbit ,,pie4 ,ingredients4--#a rabbit1 a few slices of ham1 salt and white pepper to taste1 #b blades of pounded mace1 teaspoonful of grated nutmeg1 a few forcemeat balls1 #c hard-boiled eggs1 pint of gravy1 puff crust4 ,mode4--,cut up the rabbit 7which should be young71 remove the breastbone1 and bone the legs4 ,put the rabbit1 slices of ham1 forcemeat balls1 and hard eggs1 by turns1 in layers1 and season each layer with pepper1 salt1 pounded mace1 and grated nutmeg4 ,pour in about pint of water1 cover with crust1 and bake in a well-heated oven for about #a hour4 ,should the crust acquire too much colour1 place a piece of paper over it to prevent it from burning4 ,when done1 pour in at the top1 by means of the hole in the middle of the crust1 a little good gravy1 which may be made of the breast- and leg-bones of the rabbit1 and #b or #c shank-bones1 flavoured with onion1 herbs1 and spices4 ,time4--#a hour4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,note4--,the liver of the rabbit may be boiled1 minced1 and mixed with the forcemeat balls1 when the flavour is liked4 ,,rabbit ,,or ,,hare1 ,ragot of4 ,ingredients4--#a rabbit1 #c teaspoonfuls of flour1 #c sliced onions1 #b oz4 of butter1 a few thin slices of bacon1 pepper and salt to taste1 #b slices of lemon1 #a bay-leaf1 #a glass of port wine4 ,mode4--,slice the onions1 and put them into a stewpan with the flour and butter2 place the pan near the fire1 stir well as the butter melts1 till the onions become a rich brown colour1 and add1 by degrees1 a little water or gravy till the mixture is of the consistency of cream4 ,cut some thin slices of bacon2 lay in these with the rabbit1 cut into neat joints2 add a seasoning of pepper and salt1 the lemon and bay-leaf1 and let the whole simmer until tender4 ,pour in the port wine1 give one boil1 and serve4 ,time4--,about hour to simmer the rabbit4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,,rabbit1 ,roast or ,baked4 ,ingredients4--#a rabbit1 forcemeat1 buttered paper1 sausage-meat4 ,mode4--,empty1 skin1 and thoroughly wash the rabbit2 wipe it dry1 line the inside with sausage-meat and forcemeat1 and to which has been added the minced liver4 ,sew the stuffing inside1 skewer back the head between the shoulders1 cut off the fore-joints of the shoulders and legs1 bring them close to the body1 and secure them by means of a skewer4 ,wrap the rabbit in buttered paper1 and put it down to a bright clear fire2 keep it well basted and a few minutes before it is done remove the paper1 flour and froth it1 and let it acquire a nice brown colour4 ,take out the skewers1 and serve with brown gravy and red-currant jelly4 ,to bake the rabbit1 proceed in the same manner as above2 in a good oven1 it will take about the same time as roasting4 ,time4--,a young rabbit1 #ce minutes2 a large one about hour4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #d persons4 ,seasonable from ,september to ,february4 ,illustration3 ,,roast ,,rabbit4 ,,rabbit ,,soup4 ,ingredients4--#b large rabbits1 or #c small ones2 a faggot of savoury herbs1 head of celery1 #b carrots1 #a onion1 #a blade of mace1 salt and white pepper to taste1 a little pounded mace1 pint of cream1 the yolks of #b eggs boiled hard1 the crumb of a ,french roll1 nearly #c quarts of water4 ,mode4--,make the soup with the legs and shoulders of the rabbit1 and keep the nice pieces for a dish or entre4 ,put them into warm water1 and draw the blood2 when quite clean1 put them into a stewpan1 with a faggot of herbs1 and a teacupful1 or rather more1 of veal stock or water4 ,simmer slowly till done through1 add the three quarts of water1 and boil for an hour4 ,take out the rabbit1 pick the meat from the bones1 covering it up to keep it white2 put the bones back in the liquor1 add the vegetables1 and simmer for two hours2 skim and strain1 and let it cool4 ,now pound the meat in a mortar1 with the yolks of the eggs1 and the crumb of the roll previously soaked2 rub it through a tammy1 and gradually add it to the strained liquor1 and simmer for #ae minutes4 ,mix arrowroot or rice-flour with the cream 7say #b dessertspoonfuls71 and stir in the soup2 bring it to a boil1 and serve4 ,this soup must be very white1 and instead of thickening it with arrowroot or rice-flour1 vermicelli or pearl barley can be boiled in a little stock1 and put in five minutes before serving4 ,time4--,nearly #d hours4 ,average cost1 #as4 per quart4 ,seasonable from ,september to ,march4 ,sufficient for #aj persons4 ,,rabbit1 ,stewed4 ,ingredients4--#a rabbit1 #b large onions1 #f cloves1 #a small teaspoonful of chopped lemon-peel1 a few forcemeat balls1 thickening of butter and flour1 #a large tablespoonful of mushroom ketchup4 ,mode4--,cut the rabbit into small joints2 put them into a stewpan1 add the onions sliced1 the cloves1 and minced lemon-peel4 ,pour in sufficient water to cover the meat1 and1 when the rabbit is nearly done1 drop in a few forcemeat balls1 to which has been added the liver1 finely chopped4 ,thicken the gravy with flour and butter1 put in the ketchup1 give one boil1 and serve4 ,time4--,rather more than hour4 ,average cost1 #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,,rabbit ,,stewed1 ,larded4 ,ingredients4--#a rabbit1 a few strips of bacon1 rather more than #a pint of good broth or stock1 a bunch of savoury herbs1 salt and pepper to taste1 thickening of butter and flour1 #a glass of sherry4 ,mode4--,well wash the rabbit1 cut it into quarters1 lard them with slips of bacon1 and fry them2 then put them into a stewpan with the broth1 herbs1 and a seasoning of pepper and salt2 simmer gently until the rabbit is tender1 then strain the gravy1 thicken it with butter and flour1 add the sherry1 let it boil1 pour it over the rabbit1 and serve4 ,garnish with slices of cut lemon4 ,time4--,rather more than hour4 ,average cost1 #as4 to #as4 #f;d4 each4 ,sufficient for #d or #e persons4 ,seasonable from ,september to ,february4 ,,rabbits1 ,stewed in ,milk4 ,ingredients4--#b very young rabbits1 not nearly half grown2 #a pint of milk1 #a blade of mace1 #a dessertspoonful of flour1 a little salt and cayenne4 ,mode4--,mix the flour very smoothly with #d tablespoonfuls of the milk1 and when this is well mixed1 add the remainder4 ,cut up the rabbits into joints1 put them into a stewpan1 with the milk and other ingredients1 and simmer them very gently until quite tender4 ,stir the contents from time to time1 to keep the milk smooth and prevent it from burning4 hour will be sufficient for the cooking of this dish4 ,time4-- hour4 ,average cost1 from #as4 to #as4 #f;d4 each4 ,sufficient for #e or #f persons4 ,seasonable from ,september to ,february4 ,,rabbits1 to carve4 ,in carving a boiled rabbit1 let the knife be drawn on each side of the backbone1 the whole length of the rabbit1 as shown by the dotted line #c to #d3 thus the rabbit will be in three parts4 ,now let the back be divided into two equal parts in the direction of the line from #a to #b2 then let the leg be taken off1 as shown by the line #e to #f1 and the shoulder1 as shown by the line #g to #h4 ,this1 in our opinion1 is the best plan to carve a rabbit1 although there are other modes which are preferred by some4 ,illustration3 ,,boiled ,,rabbit4 ,a roast rabbit is rather differently trussed from one that is meant to be boiled2 but the carving is nearly similar1 as will be seen by the cut4 ,the back should be divided into as many pieces as it will give1 and the legs and shoulders can then be disengaged in the same manner as those of the boiled animal4 ,illustration3 ,,roast ,,rabbit4 ,,raised ,,pie1 of ,poultry or ,game4 ,ingredients4--,to every lb4 of flour allow lb of butter1 pint of water1 the yolks of #b eggs1 teaspoonful of salt 7these are for the crust72 #a large fowl or pheasant1 a few slices of veal cutlet1 a few slices of dressed ham1 forcemeat1 seasoning of nutmeg1 allspice1 pepper and salt1 gravy4 ,mode4--,make a stiff short crust with the above proportion of butter1 flour1 water1 and eggs1 and work it up very smoothly2 butter a raised-pie mould1 and line it with paste4 ,previously to making the crust1 bone the fowl1 or whatever bird is intended to be used1 lay it1 breast downwards1 upon a cloth1 and season the inside well with pounded mace1 allspice1 pepper1 and salt2 then spread over it a layer of forcemeat1 then a layer of seasoned veal1 and then one of ham1 and then another layer of forcemeat1 and roll the fowl over1 making the skin meet at the back4 ,line the pie with forcemeat1 put in the fowl1 and fill up the cavities with slices of seasoned veal1 and ham1 and forcemeat2 wet the edges of the pie1 put on the cover1 pinch the edges together with the paste-pincers1 and decorate it with leaves2 brush it over with beaten yolk of egg1 and bake in a moderate oven for #d hours4 ,in the mean time1 make a good strong gravy from the bones1 pour it through a funnel into the hole at the top2 cover this hole with a small leaf1 and the pie1 when cold1 will be ready for use4 ,let it be remembered that the gravy must be considerably reduced before it is poured into the pie1 as1 when cold1 it should form a firm jelly1 and not be the least degree in a liquid state4 ,this recipe is suitable for all kinds of poultry or game1 using one or more birds1 according to the size of the pie intended to be made2 but the birds must always be boned4 ,truffles1 mushrooms1 c41 added to this pie1 make it much nicer2 and1 to enrich it1 lard the fleshy parts of the poultry or game with thin strips of bacon4 ,this method of forming raised pies in a mould is generally called a timbale1 and has the advantage of being more easily made than one where the paste is raised by the hands2 the crust1 besides1 being eatable4 ,time4--,large pie1 #d hours4 ,average cost1 #fs4 #f;d4 ,seasonable1 with poultry1 all the year2 with game1 from ,september to ,march4 ,,raised ,,pie1 of ,veal and ,ham4 ,ingredients4--#c or #d lbs4 of veal cutlets1 a few slices of bacon or ham1 seasoning of pepper1 salt1 nutmeg1 and allspice1 forcemeat1 #b lbs4 of hot-water paste1 pint of good strong gravy4 ,mode4--,to raise the crust for a pie with the hands is a very difficult task1 and can only be accomplished by skilled and experienced cooks4 ,the process should be seen to be satisfactorily learnt1 and plenty of practice given to the making of raised pies1 as by that means only will success be insured4 ,make a hot-water paste by recipe1 and from the mass raise the pie with the hands2 if this cannot be accomplished1 cut out pieces for the top and bottom1 and a long piece for the sides2 fasten the bottom and side-piece together by means of egg1 and pinch the edges well together2 then line the pie with forcemeat1 put in a layer of veal1 and a plentiful seasoning of salt1 pepper1 nutmeg1 and allspice2 for1 let it be remembered1 these pies taste very insipid unless highly seasoned4 ,over the seasoning place a layer of sliced bacon or cooked ham1 and then a layer of forcemeat1 veal seasoning1 and bacon1 and so on until the meat rises to about an inch above the paste2 taking care to finish with a layer of forcemeat1 to fill all the cavities of the pie1 and to lay in the meat firmly and compactly4 ,brush the top edge of the pie with beaten egg1 put on the cover1 press the edges1 and pinch them round with paste-pincers4 ,make a hole in the middle of the lid1 and ornament the pie with leaves1 which should be stuck on with the white of an egg2 then brush it all over with the beaten yolk of an egg1 and bake the pie in an oven with a soaking heat from #c to #d hours4 ,to ascertain when it is done1 run a sharp-pointed knife or skewer through the hole at the top into the middle of the pie1 and if the meat feels tender1 it is sufficiently baked4 ,have ready about pint of very strong gravy1 pour it through a funnel into the hole at the top1 stop up the hole with a small leaf of baked paste1 and put the pie away until wanted for use4 ,should it acquire too much colour in the baking1 cover it with white paper1 as the crust should not in the least degree be burnt4 ,mushrooms1 truffles1 and many other ingredients1 may be added to enrich the flavour of these pies1 and the very fleshy parts of the meat may be larded4 ,these pies are more frequently served cold than hot1 and form excellent dishes for cold suppers or breakfasts4 ,the cover of the pie is sometimes carefully removed1 leaving the perfect edges1 and the top decorated with square pieces of very bright aspic jelly3 this has an exceedingly pretty effect4 ,time4--,about #d hours4 ,average cost1 #fs4 #f;d4 ,sufficient for a very large pie4 ,seasonable from ,march to ,october4 ,illustration3 ,,raised ,,pie4 ,,raisin ,,cheese4 ,ingredients4--,to every lb4 of raisins1 allow lb4 of loaf sugar2 pounded cinnamon and cloves to taste4 ,mode4--,stone the raisins2 put them into a stewpan with the sugar1 cinnamon1 and cloves1 and let them boil for #a hour1 stirring all the time4 ,let the preparation cool a little1 pour it into a glass dish1 and garnish with strips of candied lemon-peel and citron4 ,this will remain good some time1 if kept in a dry place4 ,time4--#a hour4 ,average cost1 #i;d4 ,sufficient4--#a lb4 for #d or #e persons4 ,seasonable at any time4 ,,raisin ,,pudding1 ,boiled4 7,plain and ,economical74 ,ingredients4--#a lb4 of flour1 lb4 of stoned raisins1 lb4 of chopped suet1 saltspoonful of salt1 milk4 ,mode4--,after having stoned the raisins and chopped the suet finely1 mix them with the flour1 add the salt1 and when these dry ingredients are thoroughly mixed1 moisten the pudding with sufficient milk to make it into a rather stiff paste4 ,tie it up in a floured cloth1 put it into boiling water1 and boil for #d hours3 serve with sifted sugar4 ,this pudding may also be made in a long shape1 the same as a rolled jam-pudding1 and will not require quite so long boiling2--#b hours would then be quite sufficient4 ,time4--,made round1 #d hours2 in a long shape1 #b hours4 ,average cost1 #i;d4 ,sufficient for #h or #i persons4 ,seasonable in winter4 ,,raisin ,,pudding1 ,baked4 7,plain and ,economical47 ,ingredients4--#a lb4 of flour1 lb4 of stoned raisins1 lb4 of suet1 a pinch of salt1 #a oz4 of sugar1 a little grated nutmeg1 milk4 ,mode4--,chop the suet finely2 stone the raisins and cut them in halves2 mix these with the suet1 add the salt1 sugar1 and grated nutmeg1 and moisten the whole with sufficient milk to make it of the consistency of thick batter4 ,put the pudding into a pie-dish1 and bake for #a hour1 or rather longer4 ,turn it out of the dish1 strew sifted sugar over1 and serve4 ,this is a very plain recipe1 and suitable where there is a family of children4 ,it1 of course1 can be much improved by the addition of candied peel1 currants1 and rather a larger proportion of suet3 a few eggs would also make the pudding richer4 ,time4--#a hour4 ,average cost1 #i;d4 ,sufficient for #g or #h persons4 ,seasonable in winter4 ,,ramakins1 to serve with the ,cheese ,course4 ,ingredients4-- lb4 of ,cheshire cheese1 lb4 of ,parmesan cheese1 lb4 of fresh butter1 #d eggs1 the crumb of a small roll2 pepper1 salt1 and pounded mace to taste4 ,mode4--,boil the crumb of the roll in milk for #e minutes2 strain1 and put it into a mortar2 add the cheese1 which should be finely scraped1 the butter1 the yolks of the eggs1 and seasoning1 and pound these ingredients well together4 ,whisk the whites of the eggs1 mix them with the paste1 and put it into small pans or saucers1 which should not be more than half filled4 ,bake them from #aj to #ab minutes1 and serve them very hot and very quickly4 ,this batter answers equally well for macaroni after it is boiled tender4 ,time4--#aj or #ab minutes4 ,average cost1 #as4 #d;d4 ,sufficient for #g or #h persons4 ,seasonable at any time4 ,,ramakins ,,pastry1 to serve with the ,cheese ,course4 ,ingredients4--,any pieces of very good light puff-paste1 ,cheshire1 ,parmesan1 or ,stilton cheese4 ,mode4--,the remains or odd pieces of paste left from large tarts1 c41 answer for making these little dishes4 ,gather up the pieces of paste1 roll it out evenly1 and sprinkle it with grated cheese of a nice flavour4 ,fold the paste in three1 roll it out again1 and sprinkle more cheese over2 fold the paste1 roll it out1 and with a paste-cutter shape it in any way that may be desired4 ,bake the ramakins in a brisk oven from #aj to #ae minutes1 dish them on a hot napkin1 and serve quickly4 ,the appearance of this dish may be very much improved by brushing the ramakins over with the yolk of egg before they are placed in the oven4 ,where expense is not objected to1 ,parmesan is the best kind of cheese to use for making this dish4 ,time4--#aj to #ae minutes4 ,average cost1 with lb4 of paste1 #aj;d4 ,sufficient for #f or #g persons4 ,seasonable at any time4 ,,raspberry ,,cream4 ,illustration3 ,,raspberry-,,cream ,,mould4 ,ingredients4-- pint of milk1 pint of cream1 #a oz4 of isinglass1 raspberry jelly1 sugar to taste1 #b tablespoonfuls of brandy4 ,mode4--,boil the milk1 cream1 and isinglass together for hour1 or until the latter is melted1 and strain it through a hair sieve into a basin4 ,let it cool a little2 then add to it sufficient raspberry jelly1 which1 when melted1 would make #a_/c pint1 and stir well till the ingredients are thoroughly mixed4 ,if not sufficiently sweet1 add a little pounded sugar with the brandy2 whisk the mixture well until nearly cold1 put it into a well-oiled mould1 and set it in a cool place till perfectly set4 ,raspberry jam may be substituted for the jelly2 but must be melted1 and rubbed through a sieve1 to free it from seeds3 in summer1 the juice of the fresh fruit may be used1 by slightly mashing it with a wooden spoon1 and sprinkling sugar over it2 the juice that flows from the fruit should then be used for mixing with the cream4 ,if the colour should not be very good1 a few drops of prepared cochineal may be added to improve its appearance4 ,time4-- hour to boil the cream and isinglass4 ,average cost1 with cream at #as4 per pint1 and the best isinglass1 #cs4 ,sufficient to fill a quart mould with fresh fruit in ,july4 ,seasonable1 with jelly1 at any time4 ,note4--,strawberry cream may be made in precisely the same manner1 substituting strawberry jam or jelly for the raspberry4 ,,raspberry ,,jam4 ,ingredients4--,to every lb4 of raspberries allow #a lb4 of sugar1 pint of red-currant juice4 ,mode4--,let the fruit for this preserve be gathered in fine weather1 and used as soon after it is picked as possible4 ,take off the stalks1 put the raspberries into a preserving-pan1 break them well with a wooden spoon1 and let them boil for hour1 keeping them well stirred4 ,then add the currant-juice and sugar1 and boil again for hour4 ,skim the jam well after the sugar is added1 or the preserve will not be clear4 ,the addition of the currant-juice is a very great improvement to this preserve1 as it gives it a piquant taste1 which the flavour of the raspberries seems to require4 ,time4-- hour to simmer the fruit without the sugar2 hour after it is added4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,sufficient4--,allow about #a pint of fruit to fill a #a lb4 pot4 ,seasonable in ,july and ,august4 ,,raspberry ,,jelly4 ,ingredients4--,to each pint of juice allow lb4 of loaf sugar4 ,mode4--,let the raspberries be freshly gathered1 quite ripe1 and picked from the stalks2 put them into a large jar1 after breaking the fruit a little with a wooden spoon1 and place this jar1 covered1 in a saucepan of boiling water4 ,when the juice is well drawn1 which will be in from to #a hour1 strain the fruit through a fine hair sieve or cloth2 measure the juice1 and to every pint allow the above proportion of loaf sugar4 ,put the juice and sugar into a preserving-pan1 place it over the fire1 and boil gently until the jelly thickens when a little is poured on a plate2 carefully remove all the scum as it rises1 pour the jelly into small pots1 cover down1 and keep in a dry place4 ,this jelly answers for making raspberry cream1 and for flavouring various sweet dishes1 when1 in winter1 the fresh fruit is not obtainable4 ,time4-- to #a hour to draw the juice4 ,average cost1 from #i;d4 to #as4 per lb4 pot4 ,sufficient4--,from #c pints to #b quarts of fruit should yield #a pint of juice4 ,seasonable4--,this should be made in ,july or ,august4 ,,raspberry ,,vinegar4 ,ingredients4--,to every #c pints of the best vinegar allow #d pints of freshly-gathered raspberries2 to each pint of liquor allow #a lb4 of pounded loaf sugar1 #a wineglassful of brandy4 ,mode4--,let the raspberries be freshly gathered1 pick them from the stalks1 and put #a pint of them into a stone jar2 pour #c pints of the best vinegar over them1 and let them remain for #bd hours2 then strain the liquor over another #a pint of fresh raspberries4 ,let them remain another #bd hours1 and the following day repeat the process for the third time2 then drain off the liquor without pressing1 and pass it through a jelly-bag 7previously wetted with plain vinegar7 into a stone jar4 ,add to every pint of the liquor #a lb4 of pounded loaf sugar2 stir them together1 and1 when the sugar is dissolved1 cover the jar1 set it upon the fire in a saucepan of boiling water1 and let it boil for an hour1 removing the scum as fast as it rises2 add to each pint a glass of brandy1 bottle it1 and seal the corks4 ,this is an excellent drink in cases of fevers and colds3 it should be diluted with cold water1 according to the taste or requirement of the patient4 ,time4--,to be boiled #a hour4 ,average cost1 #as4 per pint4 ,sufficient to make #b quarts4 ,seasonable4---,make this in ,july or ,august1 when raspberries are most plentiful4 ,,ratafias4 ,ingredients4-- lb4 of sweet almonds1 lb4 of bitter ones1 lb4 of sifted loaf sugar1 the white of #d eggs4 ,mode4--,blanch1 skin1 and dry the almonds1 and pound them in a mortar with the white of an egg2 stir in the sugar1 and gradually add the remaining whites of eggs1 taking care that they are very thoroughly whisked4 ,drop the mixture1 through a small biscuit syringe1 on to cartridge-paper1 and bake the cakes from #aj to #ab minutes in rather a quick oven4 ,a very small quantity should be dropped on the paper to form one cake1 as the mixture spreads2 when baked1 the ratifias should be about the size of a large button4 ,time4--#aj to #ab minutes4--,average cost1 #as4 #h;d4 per lb4 ,,ravigotte1 a ,french ,salad ,sauce 7,mons4 ,ude's ,recipe74 ,ingredients4--#a teaspoonful of mushroom ketchup1 #a teaspoonful of cavice1 #a teaspoonful of ,chili vinegar1 #a teaspoonful of ,reading sauce1 a piece of butter the size of an egg1 #c tablespoonfuls of thick ,bchamel1 #a tablespoonful of minced parsley1 #c tablespoonfuls of cream2 salt and pepper to taste4 ,mode4--,scald the parsley1 mince the leaves very fine1 and add to it all the other ingredients2 after mixing the whole together thoroughly1 the sauce will be ready for use4 ,average cost1 for this quantity1 #aj;d4 ,seasonable at any time4 ,,remoulade1 or ,french ,salad-,dressing4 ,ingredients4--#d eggs1 tablespoonful of made mustard1 salt and cayenne to taste1 #c tablespoonfuls of olive-oil1 #a tablespoonful of tarragon or plain vinegar4 ,mode4--,boil #c eggs quite hard for about hour1 put them into cold water1 and let them remain in it for a few minutes2 strip off the shells1 put the yolks in a mortar1 and pound them very smoothly2 add to them1 very gradually1 the mustard1 seasoning1 and vinegar1 keeping all well stirred and rubbed down with the back of a wooden spoon4 ,put in the oil drop by drop1 and when this is thoroughly mixed with the other ingredients1 add the yolk of a raw egg1 and stir well1 when it will be ready for use4 ,this sauce should not be curdled2 and to prevent this1 the only way is to mix a little of everything at a time1 and not to cease stirring4 ,the quantities of oil and vinegar may be increased or diminished according to taste1 as many persons would prefer a smaller proportion of the former ingredient4 ,,green ,,remoulade is made by using tarragon vinegar instead of plain1 and colouring with a little parsley-juice4 ,harvey's sauce1 or ,chili vinegar1 may be added at pleasure4 ,time4-- hour to boil the eggs4 ,average cost1 for this quantity1 #g;d4 ,sufficient for a salad made for #d or #f persons4 ,,rhubarb ,,jam4 ,ingredients4--,to every lb4 of rhubarb allow #a lb4 of loaf sugar1 the rind of lemon4 ,mode4--,wipe the rhubarb perfectly dry1 take off the string or peel1 and weigh it2 put it into a preserving-pan1 with sugar in the above proportion2 mince the lemon-rind very finely1 add it to the other ingredients1 and place the preserving-pan by the side of the fire2 keep stirring to prevent the rhubarb from burning1 and when the sugar is well dissolved1 put the pan more over the fire1 and let the jam boil until it is done1 taking care to keep it well skimmed and stirred with a wooden or silver spoon4 ,pour it into pots1 and cover down with oiled and egged papers4 ,time4--,if the rhubarb is young and tender1 hour1 reckoning from the time it simmers equally2 old rhubarb1 #a to #a hour4 ,average cost1 #e;d4 to #g;d4 per lb4 pot4 ,sufficient4--,about #a pint of sliced rhubarb to fill a lb4 pot4 ,seasonable from ,february to ,may4 ,,rhubarb ,,and ,,orange ,,jam1 to resemble ,scotch ,marmalade4 ,ingredients4--#a quart of finely-cut rhubarb1 #f oranges1 #a lb4 of loaf sugar4 ,mode4--,peel the oranges2 remove as much of the white pith as possible1 divide them1 and take out the pips2 slice the pulp into a preserving-pan1 add the rind of half the oranges cut into thin strips1 and the loaf sugar1 which should be broken small4 ,peel the rhubarb1 cut it into thin pieces1 put it to the oranges1 and stir altogether over a gentle fire until the jam is done4 ,remove all the scum as it rises1 put the preserve into pots1 and1 when cold1 cover down4 ,should the rhubarb be very old1 stew it alone for hour before the other ingredients are added4 ,time4-- to #a hour4 ,average cost1 from #f;d4 to #h;d4 per lb4 pot4 ,seasonable from ,february to ,may4 ,,rhubarb ,,pudding1 ,boiled4 ,ingredients4--#d or #e sticks of fine rhubarb1 lb4 of moist sugar1 lb4 of suet-crust4 ,mode4--,make a suet-crust with lb4 of flour1 and line a buttered basin with it4 ,wash and wipe the rhubarb1 and1 if old1 string it--that is so say1 pare off the outside skin4 ,cut it into inch lengths1 fill the basin with it1 put in the sugar1 and cover with crust4 ,pinch the edges of the pudding together1 tie over it a floured cloth1 put it into boiling water1 and boil from #b to #b hours4 ,turn it out of the basin1 and serve with a jug of cream and sifted sugar4 ,time4--#b to #b hours4 ,average cost1 #g;d4 ,sufficient for #f or #g persons4 ,seasonable from ,february to ,may4 ,,rhubarb ,,tart4 ,ingredients4-- lb4 of puff-paste1 about #e sticks of large rhubarb1 lb4 of moist sugar4 ,mode4--,make a puff-crust2 line the edges of a deep pie-dish with it1 and wash1 wipe1 and cut the rhubarb into pieces about #a inch long4 ,should it be old and tough1 string it--that is to say1 pare off the outside skin4 ,pile the fruit high in the dish1 as it shrinks very much in the cooking2 put in the sugar1 cover with crust1 ornament the edges1 and bake the tart in a well-heated oven from to hour4 ,if wanted very nice1 brush it over with the white of an egg beaten to a stiff froth1 then sprinkle on it some sifted sugar1 and put it in the oven just to set the glaze3 this should be done when the tart is nearly baked4 ,a small quantity of lemon-juice1 and a little of the peel minced1 are by many persons considered an improvement to the flavour of rhubarb tart4 ,time4-- to hour4 ,average cost1 #i;d4 ,sufficient for #e persons4 ,seasonable from ,february to ,may4 ,,rhubarb ,,wine4 ,ingredients4--,to every #e lbs4 of rhubarb pulp allow #a gallon of cold spring water2 to every gallon of liquor allow #c lbs4 of loaf sugar1 oz4 of isinglass1 the rind of #a lemon4 ,mode4--,gather the rhubarb about the middle of ,may2 wipe it with a wet cloth1 and1 with a mallet1 bruise it in a large wooden tub or other convenient means4 ,when reduced to a pulp1 weigh it1 and to every #e lbs4 add #a gallon of cold spring water2 let these remain for #c days1 stirring #c or #d times a day2 and on the fourth day1 press the pulp through a hair sieve2 put the liquor into a tub1 and to every gallon put #c lbs4 of loaf sugar2 stir in the sugar until it is quite dissolved1 and add the lemon-rind2 let the liquor remain1 and1 in #d1 #e1 or #f days1 the fermentation will begin to subside1 and a crust or head will be formed1 which should be skimmed off1 or the liquor drawn from it1 when the crust begins to crack or separate4 ,put the wine into a cask1 and if1 after that1 it ferments1 rack it off into another cask1 and in a fortnight stop it down4 ,if the wine should have lost any of its original sweetness1 add a little more loaf sugar1 taking care that the cask is full4 ,bottle it off in ,february or ,march1 and in the summer it should be fit to drink4 ,it will improve greatly by keeping2 and1 should a very brilliant colour be desired1 add a little currant-juice4 ,seasonable4 ,make this about the middle of ,may4 ,,rice ,,biscuits1 or ,cakes4 ,ingredients4--,to every lb4 of rice-flour1 allow lb4 of pounded lump sugar1 lb4 of butter1 #b eggs4 ,mode4--,beat the butter to a cream1 stir in the rice-flour and pounded sugar1 and moisten the whole with the eggs1 which should be previously well beaten4 ,roll out the paste1 shape it with a round paste-cutter into small cakes1 and bake them from #ab to #ah minutes in a very slow oven4 ,time4--#ab to #ah minutes4 ,average cost1 #i;d4 ,sufficient to make about #ah cakes4 ,seasonable at any time4 ,,rice ,,blancmange4 ,ingredients4-- lb4 of ground rice1 #c oz4 of loaf sugar1 #a oz4 of fresh butter1 #a quart of milk1 flavouring of lemon-peel1 essence of almonds or vanilla1 or laurel-leaves4 ,mode4--,mix the rice to a smooth batter with about pint of the milk1 and the remainder put into a saucepan1 with the sugar1 butter1 and whichever of the above flavourings may be preferred2 bring the milk to the boiling-point1 quickly stir in the rice1 and let it boil for about #aj minutes1 or until it comes easily away from the saucepan1 keeping it well stirred the whole time4 ,grease a mould with pure salad-oil2 pour in the rice1 and let it get perfectly set1 when it should turn out quite easily2 garnish it with jam1 or pour round a compte of any kind of fruit1 just before it is sent to table4 ,this blancmange is better for being made the day before it is wanted1 as it then has time to become firm4 ,if laurel-leaves are used for flavouring1 steep #c of them in the milk1 and take them out before the rice is added3 about #h drops of essence of almonds1 or from #ab to #af drops of essence of vanilla1 would be required to flavour the above proportion of milk4 ,time4--,from #aj to #ae minutes to boil the rice4 ,average cost1 #i;d4 ,sufficient to fill a quart mould4 ,seasonable at any time4 ,,rice ,,bread4 ,ingredients4--,to every lb4 of rice allow #d lbs4 of wheat flour1 nearly #c tablespoonfuls of yeast1 oz4 of salt4 ,mode4--,boil the rice in water until it is quite tender2 pour off the water1 and put the rice1 before it is cold1 to the flour4 ,mix these well together with the yeast1 salt1 and sufficient warm water to make the whole into a smooth dough2 let it rise by the side of the fire1 then form it into loaves1 and bake them from #a to #b hours1 according to their size4 ,if the rice is boiled in milk instead of water1 it makes very delicious bread or cakes4 ,when boiled in this manner1 it may be mixed with the flour without straining the liquid from it4 ,time4--#a to #b hours4 ,,rice1 ,buttered4 ,ingredients4-- lb4 of rice1 #a pint of milk1 #b oz4 of butter1 sugar to taste1 grated nutmeg or pounded cinnamon4 ,mode4--,wash and pick the rice1 drain1 and put it into a saucepan with the milk2 let it swell gradually1 and1 when tender1 pour off the milk2 stir in the butter1 sugar1 and nutmeg or cinnamon1 and1 when the butter is thoroughly melted1 and the whole is quite hot1 serve4 ,after the milk is poured off1 be particular that the rice does not burn3 to prevent this1 do not cease stirring it4 ,time4--,about hour to swell the rice4 ,average cost1 #g;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,rice ,,cake4 ,illustration3 ,,cake-,,mould4 ,ingredients4-- lb4 of ground rice1 lb4 of flour1 lb4 of loaf sugar1 #i eggs1 #bj drops of essence of lemon1 or the rind of one lemon1 lb4 of butter4 ,mode4--,separate the whites from the yolks of the eggs2 whisk them both well1 and add to the latter the butter beaten to a cream4 ,stir in the flour1 rice1 and lemon 7if the rind is used it must be very finely minced71 and beat the mixture well2 then add the whites of the eggs1 beat the cake again for some time1 put it into a buttered mould or tin1 and bake it for nearly #a hour4 ,it may be flavoured with essence of almonds1 when this is preferred4 ,time4--,nearly #a hour4 ,average cost1 #as4 #f;d4 ,seasonable at any time4 ,,rice1 ,,savoury ,,casserole ,,of2 or ,rice ,border1 for ,ragots1 ,fricasses1 c4 7,an ,entre47 ,illustration3 ,,casserole ,,of ,,rice4 ,ingredients4--#a lb4 of rice1 #c pints of weak stock or broth1 #b slices of fat ham1 #a teaspoonful of salt4 ,mode4--,a casserole of rice1 when made in a mould1 is not such a difficult operation as when it is moulded by the hand4 ,it is an elegant and inexpensive entre1 as the remains of cold fish1 flesh1 or fowl1 may be served as ragots1 fricasses1 c41 inclosed in the casserole4 ,it requires great nicety in its preparation1 the principal thing to attend to being the boiling of the rice1 as1 if this is not sufficiently cooked1 the casserole1 when moulded1 will have a rough appearance1 which would entirely spoil it4 ,after having washed the rice in two or three waters1 drain it well1 and put it into a stewpan with the stock1 ham1 and salt2 cover the pan closely1 and let the rice gradually swell over a slow fire1 occasionally stirring1 to prevent its sticking4 ,when it is quite soft1 strain it1 pick out the pieces of ham1 and1 with the back of a large wooden spoon1 mash the rice to a perfectly smooth paste4 ,then well grease a mould 7moulds are made purposely for rice borders71 and turn it upside down for a minute or two1 to drain away the fat1 should there be too much2 put some rice all round the bottom and sides of it2 place a piece of soft bread in the middle1 and cover it with rice2 press it in equally with the spoon1 and let it cool4 ,then dip the mould into hot water1 turn the casserole carefully on to a dish1 mark where the lid is to be formed on the top1 by making an incision with the point of a knife about an inch from the edge all round1 and put it into a very hot oven4 ,brush it over with a little clarified butter1 and bake about hour1 or rather longer2 then carefully remove the lid1 which will be formed by the incision having been made all round1 and remove the bread1 in small pieces1 with the point of a penknife1 being careful not to injure the casserole4 ,fill the centre with the ragot or fricasse1 which should be made thick2 put on the cover1 glaze it1 place it in the oven to set the glaze1 and serve as hot as possible4 ,the casserole should not be emptied too much1 as it is liable to crack from the weight of whatever is put in2 and1 in baking it1 let the oven be very hot1 or the casserole will probably break4 ,time4--,about hour to swell the rice4 ,sufficient for #b moderate-sized casseroles4 ,seasonable at any time4 ,,rice1 ,,sweet ,,casserole ,,of 7an ,entremets74 ,ingredients4--#a lb4 of rice1 #c pints of milk1 sugar to taste1 flavouring of bitter almonds1 #c oz4 of butter1 the yolks of #c eggs4 ,mode4--,this is made in precisely the same manner as a savoury casserole1 only substituting the milk and sugar for the stock and salt4 ,put the milk into a stewpan1 with sufficient essence of bitter almonds to flavour it well2 then add the rice1 which should be washed1 picked1 and drained1 and let it swell gradually in the milk over a slow fire4 ,when it is tender1 stir in the sugar1 butter1 and yolks of eggs2 butter a mould1 press in the rice1 and proceed in exactly the same manner as in preceding recipe4 ,when the casserole is ready1 fill it with a compte of any fruit that may be preferred1 or with melted apricot-jam1 and serve4 ,time4--,from to #a hour to swell the rice1 to hour to bake the casserole4 ,average cost1 exclusive of the compte or jam1 #as4 #i;d4 ,sufficient for #b casseroles4 ,seasonable at any time4 ,,rice ,,croquettes4 ,ingredients4-- lb4 of rice1 #a quart of milk1 #f oz4 of pounded sugar1 flavouring of vanilla1 lemon-peel1 or bitter almonds1 egg and bread-crumbs1 hot lard4 ,mode4--,put the rice1 milk1 and sugar into a saucepan1 and let the former gradually swell over a gentle fire until all the milk is dried up2 and just before the rice is done1 stir in a few drops of essence of any of the above flavourings4 ,let the rice get cold2 then form it into small round balls1 dip them into yolk of egg1 sprinkle them with bread-crumbs1 and fry them in boiling lard for about #aj minutes1 turning them about1 that they may get equally browned4 ,drain the greasy moisture from them1 by placing them on a cloth in front of the fire for a minute or two2 pile them on a white d'oyley1 and send them quickly to table4 ,a small piece of jam is sometimes introduced into the middle of each croquette1 which adds very much to the flavour of this favourite dish4 ,time4--,from to #a hour to swell the rice2 about #aj minutes to fry the croquettes4 ,average cost1 #aj;d4 ,sufficient to make #g or #h croquettes4 ,seasonable at any time4 ,,rice ,,fritters4 ,ingredients4--#f oz4 of rice1 #a quart of milk1 #c oz4 of sugar1 #a oz4 of fresh butter1 #f oz4 of orange marmalade1 #d eggs4 ,mode4--,swell the rice in the milk1 with the sugar and butter1 over a slow fire until it is perfectly tender1 which will be in about hour4 ,when the rice is done1 strain away the milk1 should there be any left1 and mix with it the marmalade and well-beaten eggs2 stir the whole over the fire until the eggs are set2 then spread the mixture on a dish to the thickness of about inch1 or rather thicker4 ,when it is perfectly cold1 cut it into long strips1 dip them in a batter the same as for apple fritters1 and fry them a nice brown4 ,dish them on a white d'oyley1 strew sifted sugar over1 and serve quickly4 ,time4--,about hour to swell the rice2 from #g to #aj minutes to fry the fritters4 ,average cost1 #as4 #f;d4 ,sufficient to make #g or #h fritters4 ,seasonable at any time4 ,,rice-,,milk4 ,ingredients4--#c tablespoonfuls of rice1 #a quart of milk1 sugar to taste2 when liked1 a little grated nutmeg4 ,mode4--,well wash the rice1 put it into a saucepan with the milk1 and simmer gently until the rice is tender1 stirring it from time to time to prevent the milk from burning2 sweeten it1 add a little grated nutmeg1 and serve4 ,this dish is also very suitable and wholesome for children2 it may be flavoured with a little lemon-peel1 and a little finely-minced suet may be boiled with it1 which renders it more strengthening and more wholesome4 ,tapioca1 semolina1 vermicelli1 and macaroni1 may all be dressed in the same manner4 ,time4--,from to #a hour4 ,seasonable at any time4 ,,rice ,,pudding1 ,baked4 ,ingredients4--#a small teacupful of rice1 #d eggs1 #a pint of milk1 #b oz4 of fresh butter1 #b oz4 of beef marrow1 lb4 of currants1 #b tablespoonfuls of brandy1 nutmeg1 lb4 of sugar1 the rind of lemon4 ,mode4--,put the lemon-rind and milk into a stewpan1 and let it infuse till the milk is well flavoured with the lemon2 in the mean time1 boil the rice until tender in water1 with a very small quantity of salt1 and1 when done1 let it be thoroughly drained4 ,beat the eggs1 stir to them the milk1 which should be strained1 the butter1 marrow1 currants1 and remaining ingredients2 add the rice1 and mix all well together4 ,line the edges of the dish with puff-paste1 put in the pudding1 and bake for about hour in a slow oven4 ,slices of candied-peel may be added at pleasure1 or ,sultana raisins may be substituted for the currants4 ,time4-- hour4 ,average cost1 #as4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable for a winter pudding1 when fresh fruits are not obtainable4 ,,rice ,,pudding1 ,baked 7,plain and ,economical2 a nice ,pudding for ,children74 ,ingredients4--#a teacupful of rice1 #b tablespoonfuls of moist sugar1 #a quart of milk1 oz4 of butter or two small tablespoonfuls of chopped suet1 teaspoonful of grated nutmeg4 ,mode4--,wash the rice1 put it into a pie-dish with the sugar1 pour in the milk1 and stir these ingredients well together2 then add the butter cut up into very small pieces1 or1 instead of this1 the above proportion of finely-minced suet2 grate a little nutmeg over the top1 and bake the pudding1 in a moderate oven1 from #a to #b hours4 ,as the rice is not previously cooked1 care must be taken that the pudding be very slowly baked1 to give plenty of time for the rice to swell1 and for it to be very thoroughly done4 ,time4--#a to #b hours4 ,average cost1 #g;d4 ,sufficient for #e or #f children4 ,seasonable at any time4 ,,rice ,,pudding1 ,plain ,boiled4 ,ingredients4-- lb4 of rice4 ,mode4--,wash the rice1 tie it in a pudding-cloth1 allowing room for the rice to swell1 and put it into a saucepan of cold water2 boil it gently for two hours1 and if1 after a time1 the cloth seems tied too loosely1 take the rice up and tighten the cloth4 ,serve with sweet melted butter1 or cold butter and sugar1 or stewed fruit1 jam1 or marmalade1 any of which accompaniments are suitable for plain boiled rice4 ,time4--#b hours after the water boils4 ,average cost1 #b;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,rice ,,pudding1 ,boiled4 ,ingredients4-- lb4 of rice1 #a pint of new milk1 #b oz4 of butter1 #d eggs1 saltspoonful of salt1 #d large tablespoonfuls of moist sugar1 flavouring to taste4 ,mode4--,stew the rice very gently in the above proportion of new milk1 and1 when it is tender1 pour it into a basin2 stir in the butter1 and let it stand to cool2 then beat the eggs1 add these to the rice with the sugar1 salt1 and any flavouring that may be approved1 such as nutmeg1 powdered cinnamon1 grated lemon-peel1 essence of bitter-almonds1 or vanilla4 ,when all is well stirred1 put the pudding into a buttered basin1 tie it down with a cloth1 plunge it into boiling water1 and boil for #a hour4 ,time4--#a hour4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,rice ,,pudding1 ,boiled 7with ,dried or ,fresh ,fruit2 a nice ,dish for the ,nursery74 ,ingredients4-- lb4 of rice1 #a pint of any kind of fresh fruit that may be preferred1 or lb of raisins or currants4 ,mode4--,wash the rice1 tie it in a cloth1 allowing room for it to swell1 and put it into a saucepan of cold water2 let it boil for an hour1 then take it up1 untie the cloth1 stir in the fruit1 and tie it up again tolerably tight1 and put it into the water for the remainder of the time4 ,boil for another hour1 or rather longer1 and serve with sweet sauce if made with dried fruit1 and with plain sifted sugar if made with fresh fruit4 ,time4--#a hour to boil the rice without the fruit2 #a hour1 or longer1 afterwards4 ,average cost1 #f;d4 ,sufficient for #f or #g children4 ,seasonable at any time4 ,note4--,this pudding is very good made with apples2 they should be pared1 cored1 and cut into thin slices4 ,,rice ,,pudding1 ,french1 or ,gteau de ,riz4 ,ingredients4--,to every lb4 of rice allow #a quart of milk1 the rind of #a lemon1 teaspoonful of salt1 sugar to taste1 #d oz4 of butter1 #f eggs1 bread-crumbs4 ,mode4--,put the milk into a stewpan with the lemon-rind1 and let it infuse for hour1 or until the former is well flavoured2 then take out the peel1 have ready the rice washed1 picked1 and drained2 put it into the milk1 and let it gradually swell over a very slow fire4 ,stir in the butter1 salt1 and sugar1 and1 when properly sweetened1 add the yolks of the eggs1 and then the whites1 both of which should be well beaten1 and added separately to the rice4 ,butter a mould1 strew in some fine bread-crumbs1 and let them be spread equally over it2 then carefully pour in the rice1 and bake the pudding in a slow oven for #a hour4 ,turn it out of the mould1 and garnish the dish with preserved cherries1 or any bright-coloured jelly or jam4 ,this pudding would be exceedingly nice flavoured with essence of vanilla4 ,time4-- to #a hour for the rice to swell2 to be baked #a hour in a slow oven4 ,average cost1 #as4 #h;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,rice ,,pudding1 ,baked or ,boiled ,ground4 ,ingredients4--#b pints of milk1 #f tablespoonfuls of ground rice1 sugar to taste1 #d eggs1 flavouring of lemon-rind1 nutmeg1 bitter-almonds or bay-leaf4 ,mode4--,put #a pint of the milk into a stewpan with any of the above flavourings1 and bring it to the boiling point1 and1 with the other pint of milk1 mix the ground rice to a smooth batter2 strain the boiling milk to this1 and stir over the fire until the mixture is tolerably thick2 then pour it into a basin1 leave it uncovered1 and when nearly or quite cold sweeten it to taste1 and add the eggs1 which should be previously well beaten1 with a little salt4 ,put the pudding into a well-buttered basin1 tie it down with a cloth1 plunge it into boiling water1 and boil for #a hour4 ,for a baked pudding1 proceed in precisely the same manner1 only using half the above proportion of ground rice1 with the same quantity of all the other ingredients3 an hour will bake the pudding in a moderate oven4 ,stewed fruit1 or preserves1 or marmalade1 may be served with either the boiled or baked pudding1 and will be found an improvement4 ,time4--#a hour to boil1 #a hour to bake4 ,average cost1 #aj;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,rice ,,pudding1 ,iced4 ,ingredients4--#f oz4 of rice1 #a quart of milk1 lb4 of sugar1 the yolks of #f eggs1 #a small teaspoonful of essence of vanilla4 ,mode4--,put the rice into a stewpan1 with the milk and sugar1 and let these simmer over a gentle fire until the rice is sufficiently soft to break up into a smooth mass1 and should the milk dry away too much1 a little more may be added4 ,stir the rice occasionally1 to prevent its burning1 then beat it to a smooth mixture2 add the yolks of the eggs1 which should be well whisked1 and the vanilla 7should this flavouring not be liked1 essence of bitter almonds may be substituted for it72 put this rice custard into the freezing-pot1 and proceed as directed in the recipe for ,iced ,pudding4 ,when wanted for table1 turn the pudding out of the mould1 and pour over the top and round it a compte of oranges1 or any other fruit that may be preferred1 taking care that the flavouring in the pudding harmonizes well with the fruit that is served with it4 ,time4-- hour to freeze the mixture4 ,average cost1 #as4 #f;d42 exclusive of the compte1 #as4 #d;d4 ,seasonable4--,served all the year round4 ,,rice ,,puddings1 ,miniature4 ,ingredients4-- lb4 of rice1 #a pint of milk1 #b oz4 of fresh butter1 #d eggs1 sugar to taste1 flavouring of lemon-peel1 bitter almonds1 or vanilla2 a few strips of candied peel4 ,mode4--,let the rice swell in #a pint of the milk over a slow fire1 putting with it a strip of lemon-peel2 stir to it the butter and the other pint of milk1 and let the mixture cool4 ,then add the well-beaten eggs1 and a few drops of essence of almonds or essence of vanilla1 whichever may be preferred2 butter well some small cups or moulds1 line them with a few pieces of candied peel sliced very thin1 fill them three parts full1 and bake for about #dj minutes2 turn them out of the cups on to a white d'oyley1 and serve with sweet sauce4 ,the flavouring and candied peel might be omitted1 and stewed fruit or preserve served instead1 with these puddings4 ,time4--#dj minutes4 ,average cost1 #as4 ,sufficient for #f puddings4 ,seasonable at any time4 ,,rice ,,snowballs 7,a ,pretty ,dish for ,juvenile ,suppers74 ,ingredients4--#f oz4 of rice1 #a quart of milk1 flavouring of essence of almonds1 sugar to taste1 #a pint of custard4 ,mode4--,boil the rice in the milk1 with sugar and a flavouring of essence of almonds1 until the former is tender1 adding1 if necessary1 a little more milk1 should it dry away too much4 ,when the rice is quite soft1 put it into teacups1 or small round jars1 and let it remain until cold2 then turn the rice out on a deep glass dish1 pour over a custard1 and on the top of each ball place a small piece of bright-coloured preserve or jelly4 ,lemon-peel or vanilla may be boiled with the rice instead of the essence of almonds1 when either of these is preferred2 but the flavouring of the custard must correspond with that of the rice4 ,time4--,about hour to swell the rice in the milk4 ,average cost1 with the custard1 #as4 #f;d4 ,sufficient for #e or #f children4 ,seasonable at any time4 ,,rice ,,souffl4 ,ingredients4--#c tablespoonfuls of ground rice1 #a pint of milk1 #e eggs1 pounded sugar to taste1 flavouring of lemon-rind1 vanilla1 coffee1 chocolate1 or anything that may be preferred1 a piece of butter the size of a walnut4 ,mode4--,mix the ground rice with #f tablespoonfuls of the milk quite smoothly1 and put it into a saucepan with the remainder of the milk and butter1 and keep stirring it over the fire for about hour1 or until the mixture thickens4 ,separate the yolks from the whites of the eggs1 beat the former in a basin1 and stir to them the rice and sufficient pounded sugar to sweeten the souffl2 but add this latter ingredient as sparingly as possible1 as the less sugar there is used the lighter will be the souffl4 ,mow whisk the whites of the eggs to a stiff froth or snow2 mix them with the other preparation1 and pour the whole into a souffl-dish1 and put it instantly into the oven2 bake it about hour in a moderate oven1 take it out1 hold a salamander or hot shovel over the top1 sprinkle sifted sugar over it1 and send the souffl to table in the dish it was baked in1 either with a napkin pinned round1 or inclosed in a more ornamental dish4 ,the excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs1 the manner of baking1 and the expedition with which it is sent to table4 ,souffls should be served instantly from the oven1 or they will sink1 and be nothing more than an ordinary pudding4 ,time4--,about hour4 ,average cost1 #as4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,,rice ,,soup4 ,ingredients4--#d oz4 of ,patna rice1 salt1 cayenne1 and mace1 #b quarts of white stock4 ,mode4--,throw the rice into boiling water1 and let it boil until tender2 then pour it into a sieve1 and allow it to drain well4 ,now add it to the stock boiling1 and allow it to simmer a few minutes2 season to taste4 ,serve quickly4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 per quart4 ,sufficient for #h persons4 ,seasonable all the year4 ,,rice ,,soup4 ,ingredients4--#f oz4 of rice1 the yolks of #d eggs1 a pint of cream1 rather more than two quarts of stock4 ,mode4--,boil the rice in the stock1 and rub half of it through a tammy2 put the stock in the stewpan1 add all the rice1 and simmer gently for #e minutes4 ,beat the yolks of the eggs1 mix them with the cream 7previously boiled71 and strain through a hair sieve2 take the soup off the fire1 add the eggs and cream1 stirring frequently4 ,heat it gradually1 stirring all the time2 but do not let it boil1 or the eggs will curdle4 ,time4--#b hours4 ,average cost1 #as4 #d;d4 per quart4 ,sufficient for #h persons4 ,seasonable all the year4 ,,rice for ,curries1 c41 ,boiled4 ,ingredients4-- lb4 of rice1 water1 salt4 ,mode4--,pick1 wash1 and soak the rice in plenty of cold water2 then have ready a saucepan of boiling water1 drop the rice into it1 and keep it boiling quickly1 with the lid uncovered1 until it is tender1 but not soft4 ,take it up1 drain it1 and put it on a dish before the fire to dry2 do not handle it much with a spoon1 but shake it about a little with two forks1 that it may all be equally dried1 and strew over it a little salt4 ,it is now ready to serve1 and may be heaped lightly on a dish by itself1 or be laid round the dish as a border1 with a curry or fricassee in the centre4 ,some cooks smooth the rice with the back of a spoon1 and then brush it over with the yolk of an egg1 and set it in the oven to colour2 but the rice1 well boiled1 white1 dry1 and with every grain distinct1 is by far the more preferable mode of dressing it4 ,during the process of boiling1 the rice should be attentively watched1 that it be not overdone1 as1 if this is the case1 it will have a mashed and soft appearance4 ,time4--#ae to #be minutes1 according to the quality of the rice4 ,average cost1 #c;d4 ,sufficient for a large dish of curry4 ,seasonable at any time4 ,,rice1 ,to ,boil1 for ,curries1 c4 7,soyer's ,recipe47 ,ingredients4--#a lb4 of the best ,carolina rice1 #b quarts of water1 #a oz4 of butter1 a little salt4 ,mode4--,wash the rice well in two waters2 make #b quarts of water boiling1 and throw the rice into it2 boil it until three-parts done1 then drain it on a sieve4 ,butter the bottom and sides of a stewpan1 put in the rice1 place the lid on tightly1 and set it by the side of the fire1 until the rice is perfectly tender1 occasionally shaking the pan to prevent its sticking4 ,prepared thus1 every grain should be separate and white4 ,either dish it separately1 or place it round the curry as a border4 ,time4--#ae to #be minutes4 ,average cost1 #g;d4 ,sufficient for #b moderate-sized curries4 ,seasonable at any time4 ,,roasting1 ,memoranda in4 ,the management of the fire is a point of primary importance in roasting4 ,a radiant fire throughout the operation is absolutely necessary to insure a good result4 ,when the article to be dressed is thin and delicate1 the fire may be small2 but when the joint is large the fire must fill the grate4 ,meat must never be put down before a hollow or exhausted fire1 which may soon want recruiting2 on the other hand1 if the heat of the fire become too fierce1 the meat must be removed to a considerable distance till it has somewhat abated4 ,some cooks always fail in roasting1 though they succeed in nearly everything else4 ,a ,french writer on the culinary art says that anybody can learn how to cook1 but one must be born a roaster4 ,according to ,liebig1 beef or mutton cannot be said to be sufficiently roasted1 until it has acquired throughout the whole mass a temperature of #aeh4 ,but poultry may be well cooked when the inner parts have attained a temperature of #acj to #adj4 ,this depends on the greater amount of blood which beef and mutton contain1 the colouring matter of blood not being coagulable under #aeh4 ,,rolls1 ,excellent4 ,ingredients4--,to every lb4 of flour allow #a oz4 of butter1 pint of milk1 a large teaspoonful of yeast1 a little salt4 ,mode4--,warm the butter in the milk1 add to it the yeast and salt1 and mix these ingredients well together4 ,put the flour into a pan1 stir in the above ingredients1 and let the dough rise1 covered in a warm place4 ,knead it well1 make it into rolls1 let them rise again for a few minutes1 and bake in a quick oven4 ,richer rolls may be made by adding #a or #b eggs and a larger proportion of butter1 and their appearance improved by brushing the tops over with yolk of egg or a little milk4 ,time4--#a lb4 of flour1 divided into #f rolls1 from #ae to #bj minutes4 ,illustration3 ,,rolls4 ,,rolls1 ,hot4 ,this dish1 although very unwholesome and indigestible1 is nevertheless a great favourite1 and eaten by many persons4 ,as soon as the rolls come from the baker's1 they should be put into the oven1 which1 in the early part of the morning1 is sure not to be very hot2 and the rolls must not be buttered until wanted4 ,when they are quite hot1 divide them lengthwise into three2 put some thin flakes of good butter between the slices1 press the rolls together1 and put them in the oven for a minute or two1 but not longer1 or the butter would oil2 take them out of the oven1 spread the butter equally over1 divide the rolls in half1 and put them on to a very hot clean dish1 and send them instantly to table4 ,,rolls1 ,fluted4 ,ingredients4--,puff-paste1 the white of an egg1 sifted sugar1 jelly or preserve4 ,mode4--,make some good puff-paste 7trimmings answer very well for little dishes of this sort72 roll it out to the thickness of inch1 and with a round fluted paste-cutter stamp out as many round pieces as may be required2 brush over the upper side with the white of an egg2 roll up the pieces1 pressing the paste lightly together where it joins2 place the rolls on a baking-sheet1 and bake for about hour4 ,a few minutes before they are done1 brush them over with the white of an egg2 strew over sifted sugar1 put them back in the oven2 and when the icing is firm and of a pale brown colour1 they are done4 ,place a strip of jelly or preserve across each roll1 dish them high on a napkin1 and serve cold4 ,time4-- hour before being iced2 #e to #aj minutes after4 ,average cost1 #as4 #c;d4 ,sufficient4-- lb4 of puff-paste for #b dishes4 ,seasonable at any time4 ,,roux1 ,brown1 a ,french ,thickening for ,gravies and ,sauces4 ,ingredients4--#f oz4 of butter1 #i oz4 of flour4 ,mode4--,melt the butter in a stewpan over a slow fire1 and dredge in1 very gradually1 the flour2 stir it till of a light-brown colour--to obtain this do it very slowly1 otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with4 ,pour it in a jar1 and keep it for use3 it will remain good some time4 ,time4--,about hour4 ,average cost1 #g;d4 ,,roux1 ,white1 for thickening ,white ,sauces4 ,allow the same proportions of butter and flour as in the preceding recipe1 and proceed in the same manner as for brown roux1 but do not keep it on the fire too long1 and take care not to let it colour4 ,this is used for thickening white sauce4 ,pour it into a jar to use when wanted4 ,time4-- hour4 ,average cost1 #g;d4 ,sufficient4--,a dessertspoonful will thicken a pint of gravy4 ,note4--,besides the above1 sauces may be thickened with potato flour1 ground rice1 baked flour1 arrowroot1 c43 the latter will be found far preferable to the ordinary flour for white sauces4 ,a slice of bread1 toasted and added to gravies1 answers the two purposes of thickening and colouring them4 ,,rump-,,steak1 ,fried4 ,ingredients4--,steaks1 butter or clarified dripping4 ,mode4--,although broiling is a far superior method of cooking steaks to frying them1 yet1 when the cook is not very expert1 the latter mode may be adopted2 and1 when properly done1 the dish may really look very inviting1 and the flavour be good4 ,the steaks should be cut rather thinner than for broiling1 and with a small quantity of fat to each4 ,put some butter or clarified dripping into a frying-pan2 let it get quite hot1 then lay in the steaks4 ,turn them frequently until done1 which will be in about #h minutes1 or rather more1 should the steaks be very thick4 ,serve on a very hot dish1 in which put a small piece of butter and a tablespoonful of ketchup1 and season with pepper and salt4 ,they should be sent to table quickly1 as when cold the steaks are entirely spoiled4 ,time4--#h minutes for a medium-sized steak1 rather longer for a very thick one4 ,average cost1 #as4 per lb4 ,seasonable all the year1 but not good in summer1 as the meat cannot hang to get tender4 ,note4--,where much gravy is liked1 make it in the following manner3--,as soon as the steaks are done1 dish them1 pour a little boiling water into the frying-pan1 add a seasoning of pepper and salt1 a small piece of butter1 and a tablespoonful of ,harvey's sauce or mushroom ketchup4 ,hold the pan over the fire for a minute or two1 just let the gravy simmer1 then pour on the steak1 and serve4 ,,rump-,,steak ,,and ,,kidney ,,pudding4 ,ingredients4--#b lbs4 of rump-steak1 #b kidneys1 seasoning to taste of salt and black pepper1 suet crust made with milk 7see ,pastry71 in the proportion of #f oz4 of suet to each #a lb4 of flour4 ,mode4--,procure some tender rump-steak 7that which has been hung a little time71 and divide it into pieces about an inch square1 and cut each kidney into #h pieces4 ,line the dish with crust made with suet and flour in the above proportion1 leaving a small piece of crust to overlap the edge4 ,then cover the bottom with a portion of the steak and a few pieces of kidney2 season with salt and pepper 7some add a little flour to thicken the gravy1 but it is not necessary71 and then add another layer of steak1 kidney1 and seasoning4 ,proceed in this manner till the dish is full1 when pour in sufficient water to come within #b inches of the top of the basin4 ,moisten the edges of the crust1 cover the pudding over1 press the two crusts together1 that the gravy may not escape1 and turn up the overhanging paste4 ,wring out a cloth in hot water1 flour it1 and tie up the pudding2 put it into boiling water1 and let it boil for at least #d hours4 ,if the water diminishes1 always replenish with some hot in a jug1 as the pudding should be kept covered all the time1 and not allowed to stop boiling4 ,when the cloth is removed1 cut out a round piece in the top of the crust1 to prevent the pudding bursting1 and send it to table in the basin1 either in an ornamental dish1 or with a napkin pinned round it4 ,serve quickly4 ,time4--,for a pudding with #b lbs4 of steak and #b kidneys allow #d hours4 ,average cost1 #bs4 #h;d4 ,sufficient for #f persons4 ,seasonable all the year1 but more suitable in winter4 ,note4--,rump-steak pudding may be very much enriched by adding a few oysters or mushrooms4 ,in ,sussex1 the inhabitants are noted for their savoury puddings1 which are usually made in the manner just described4 ,it differs from the general way of making them1 as the meat is cut up into very small pieces and the basin is differently shaped1 resembling a very large saucer3 on trial1 this pudding will be found far nicer1 and more full of gravy1 than when laid in large pieces in the dish4 ,,rump-,,steak ,,and ,,oyster ,,sauce4 ,ingredients4--#c dozen oysters1 ingredients for oyster sauce1 #b lb4 of rump-steak1 seasoning to taste of pepper and salt4 ,mode4--,make the oyster sauce1 and when that is ready1 put it by the side of the fire1 but do not let it keep boiling4 ,have the steaks cut of an equal thickness1 broil them over a very clear fire1 turning them often1 that the gravy may not escape4 ,in about #h minutes they will be done1 when put them on a very hot dish2 smother with the oyster sauce1 and the remainder send to table in a tureen4 ,serve quickly4 ,time4--,about #h to #aj minutes1 according to the thickness of the steak4 ,average cost1 #as4 per lb4 ,sufficient for #d persons4 ,seasonable from ,september to ,april4 ,,rump-,,steak or ,,beef-,,steak1 ,broiled4 ,ingredients4--,steaks1 a piece of butter the size of a walnut1 salt to taste1 #a tablespoonful of good mushroom ketchup or ,harvey's sauce4 ,mode4--,as the success of a good broil so much depends on the state of the fire1 see that it is bright and clear1 and perfectly free from smoke1 and do not add any fresh fuel just before you require to use the gridiron4 ,sprinkle a little salt over the fire1 put on the gridiron for a few minutes1 to get thoroughly hot through2 rub it with a piece of fresh suet1 to prevent the meat from sticking1 and lay on the steaks1 which should be cut of an equal thickness1 about of an inch1 or rather thinner1 and level them by beating them as little as possible with a rolling pin4 ,turn them frequently with steak-tongs 7if these are not at hand1 stick a fork in the edge of the fat1 that no gravy escapes71 and in from #h to #aj minutes they will be done4 ,have ready a very hot dish1 into which put the ketchup1 and1 when liked1 a little minced shalot2 dish up the steaks1 rub them over with butter1 and season with pepper and salt4 ,the exact time for broiling steaks must be determined by taste1 whether they are liked underdone or well done2 more than #aj minutes for a steak inch in thickness1 we think1 would spoil and dry up the juices of the meat4 ,great expedition is necessary in sending broiled steaks to table2 and1 to have them in perfection1 they should not be cooked till everything else prepared for dinner has been dished up1 as their excellence entirely depends on their being served very hot4 ,garnish with scraped horseradish1 or slices of cucumber4 ,oyster1 tomato1 onion1 and many other sauces1 are frequent accompaniments to rump-steak1 but true lovers of this ,english dish generally reject all additions but pepper and salt4 ,time4--#h to #aj minutes4 ,average cost1 #as4 per lb4 ,sufficient4--,allow lb4 to each person2 if the party consist entirely of gentlemen1 lb4 will not be too much4 ,seasonable all the year1 but not good in the height of summer1 as the meat cannot hang long enough to be tender4 ,,rump-,,steak ,,pie4 ,ingredients4--#c lbs4 of rump-steak1 seasoning to taste of salt1 cayenne1 and black pepper1 crust1 water1 the yolk of an egg4 ,mode4--,have the steaks cut from a rump that has hung a few days1 that they may be tender1 and be particular that every portion is perfectly sweet4 ,cut the steaks into pieces about #c inches long and #b wide1 allowing a small piece of fat to each piece of lean1 and arrange the meat in layers in a pie-dish4 ,between each layer sprinkle a seasoning of salt1 pepper1 and1 when liked1 a few grains of cayenne4 ,fill the dish sufficiently with meat to support the crust1 and to give it a nice raised appearance when baked1 and not to look flat and hollow4 ,pour in sufficient water to half fill the dish1 and border it with paste 7see ,pastry72 brush it over with a little water1 and put on the cover2 slightly press down the edges with the thumb1 and trim off close to the dish4 ,ornament the pie with leaves1 or pieces of paste cut in any shape that fancy may direct1 brush it over with the beaten yolk of an egg2 make a hole in the top of the crust1 and bake in a hot oven for about #a hour4 ,time4--,in a hot oven1 #a hour4 ,average cost1 for this size1 #cs4 #f;d4 ,sufficient for #f or #h persons4 ,seasonable at any time4 ,,rump-,,steak ,,pudding1 ,baked4 ,ingredients4--#f oz4 of flour1 #b eggs1 not quite #a pint of milk1 salt to taste1 #a lb4 of rump-steaks1 #a kidney1 pepper and salt4 ,mode4--,cut the steaks into nice square pieces1 with a small quantity of fat1 and the kidney divide into small pieces4 ,make a batter of flour1 eggs1 and milk in the above proportion2 lay a little of it at the bottom of a pie-dish2 then put in the steaks and kidney1 which should be well seasoned with pepper and salt1 and pour over the remainder of the batter1 and bake for #a hour in a brisk but not fierce oven4 ,time4--#a hour4 ,average cost1 #bs4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,rump-,,steak1 ,rolled1 ,roasted1 and ,stuffed4 ,ingredients4--#b lbs4 of rump-steak1 forcemeat1 pepper and salt to taste1 clarified butter4 ,mode4--,have the steaks cut rather thick from a well-hung rump of beef1 and sprinkle over them a seasoning of pepper and salt4 ,make a forcemeat2 spread it over half of the steak2 roll it up1 bind and skewer it firmly1 that the forcemeat may not escape1 and roast it before a nice clear fire for about #a hour1 or rather longer1 should the roll be very large and thick4 ,keep it constantly basted with butter1 and serve with brown gravy1 some of which must be poured round the steak1 and the remainder sent to table in a tureen4 ,time4--#a hour4 ,average cost1 #as4 per lb4 ,sufficient for #d persons4 ,seasonable all the year1 but best in winter4 ,,rump-,,steak ,,with ,,fried ,,potatoes1 or ,,biftek ,,aux ,,pommes-,,de-,,terre 7 la ,mode ,franaise74 ,ingredients4--#b lb4 of steak1 #h potatoes1 lb4 of butter1 salt and pepper to taste1 #a teaspoonful of minced herbs4 ,mode4--,put the butter into a frying or saut pan1 set it over the fire1 and let it get very hot2 peel1 and cut the potatoes into long thin slices2 put them into the hot butter1 and fry them till of a nice brown colour4 ,now broil the steaks over a bright clear fire1 turning them frequently1 that every part may be equally done3 as they should not be thick1 #e minutes will broil them4 ,put the herbs and seasoning in the butter the potatoes were fried in1 pour it under the steak1 and place the fried potatoes round1 as a garnish4 ,to have this dish in perfection1 a portion of the fillet of the sirloin should be used1 as the meat is generally so much more tender than that of the rump1 and the steaks should be cut about #a_/c of an inch in thickness4 ,time4--#e minutes to broil the steaks1 and about the same time to fry the potatoes4 ,average cost1 #as4 per lb4 ,sufficient for #d persons4 ,seasonable all the year2 but not so good in warm weather1 as the meat cannot hang to get tender4 ,,rump- or ,,beef-,,steak1 ,stewed 7an ,entre74 ,ingredients4--,about #b lbs4 of beef or rump steak1 #c onions1 #b turnips1 #c carrots1 #b or #c oz4 of butter1 pint of water1 #a teaspoonful of salt1 do4 of pepper1 #a tablespoonful of ketchup1 #a tablespoonful of flour4 ,mode4--,have the steaks cut tolerably thick and rather lean2 divide them into convenient-sized pieces1 and fry them in the butter a nice brown on both sides4 ,cleanse and pare the vegetables1 cut the onions and carrots into thin slices1 and the turnips into dice1 and fry these in the same fat that the steaks were done in4 ,put all into a saucepan1 add pint of water1 or rather more should it be necessary1 and simmer very gently for #b or #c hours2 when nearly done1 skim well1 add salt1 pepper1 and ketchup in the above proportions1 and thicken with a tablespoonful of flour mixed with #b of cold water4 ,let it boil up for a minute or two after the thickening is added1 and serve4 ,when a vegetable-scoop is at hand1 use it to cut the vegetables in fanciful shapes2 and tomato1 ,harvey's sauce1 or walnut-liquor may be used to flavour the gravy4 ,it is less rich if stewed the previous day1 so that the fat may be taken off when cold2 when wanted for table1 it will merely require warming through4 ,time4--#c hours4 ,average cost1 #as4 per lb4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,rusks1 to make 7,suffolk ,recipe74 ,illustration3 ,,rusks4 ,ingredients4--,to every lb4 of flour allow #b oz4 of butter1 pint of milk1 #b oz4 of loaf sugar1 #c eggs1 #a tablespoonful of yeast4 ,mode4--,put the milk and butter into a saucepan1 and keep shaking it round until the latter is melted4 ,put the flour into a basin with the sugar1 mix these well together1 and beat the eggs4 ,stir them with the yeast to the milk and butter1 and with this liquid work the flour into a smooth dough4 ,cover a cloth over the basin1 and leave the dough to rise by the side of the fire2 then knead it1 and divide it into #ab pieces2 place them in a brisk oven1 and bake for about #bj minutes4 ,take the rusks out1 break them in half1 and then set them in the oven to get crisp on the other side4 ,when cold1 they should be put into tin canisters to keep them dry2 and if intended for the cheese course1 the sifted sugar should be omitted4 ,time4--#bj minutes to bake the rusks2 #e minutes to render them crisp after being divided4 ,average cost1 #h;d4 ,sufficient to make #b dozen rusks4 ,seasonable at any time4 ,,rusks1 ,italian4 ,a stale ,savoy or lemon cake may be converted into very good rusks in the following manner4 ,cut the cake into slices1 divide each slice in two2 put them on a baking-sheet1 in a slow oven1 and when they are of a nice brown and quite hard1 they are done4 ,they should be kept in a closed tin canister in a dry place1 to preserve their crispness4 ,,sage-,,and-,,onion ,,stuffing1 for ,geese1 ,ducks1 and ,pork4 ,ingredients4--#d large onions1 #aj sage-leaves1 lb4 of bread-crumbs1 #a oz4 of butter1 salt and pepper to taste1 #a egg4 ,mode4--,peel the onions1 put them into boiling water1 let them simmer for #e minutes or rather longer1 and just before they are taken out1 put in the sage-leaves for a minute or two to take off their rawness4 ,chop both these very fine1 add the bread1 seasoning1 and butter1 and work the whole together with the yolk of an egg1 when the stuffing will be ready for use4 ,it should be rather highly seasoned1 and the sage-leaves should be very finely chopped4 ,many cooks do not parboil the onions in the manner just stated1 but merely use them raw4 ,the stuffing then1 however1 is not nearly so mild1 and1 to many tastes1 its strong flavour would be very objectionable4 ,when made for goose1 a portion of the liver of the bird1 simmered for a few minutes and very finely minced1 is frequently added to this stuffing2 and where economy is studied1 the egg may be dispensed with4 ,time4--,rather more than #e minutes to simmer the onions4 ,average cost1 for this quantity1 #d;d4 ,sufficient for #a goose1 or a pair of ducks4 ,,sago ,,pudding4 ,ingredients4--#a pint of milk1 #c tablespoonfuls of sago1 the rind of lemon1 #c oz4 of sugar1 #d eggs1 #a oz4 of butter1 grated nutmeg1 puff-paste4 ,mode4--,put the milk and lemon-rind into a stewpan1 place it by the side of the fire1 and let it remain until the milk is well flavoured with the lemon2 then strain it1 mix with it the sago and sugar1 and simmer gently for about #ae minutes4 ,let the mixture cool a little1 and stir to it the eggs1 which should be well beaten1 and the butter4 ,line the edges of a pie-dish with puff-paste1 pour in the pudding1 grate a little nutmeg over the top1 and bake from to #a hour4 ,time4-- to #a hour1 or longer if the oven is very slow4 ,average cost1 #as4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,the above pudding may be boiled instead of baked2 but then allow #b extra tablespoonfuls of sago1 and boil the pudding in a buttered basin from #a to #a hour4 ,,sago ,,sauce ,,for ,,sweet ,,puddings4 ,ingredients4--#a tablespoonful of sago1 #a_/c pint of water1 pint of port or sherry1 the rind and juice of #a small lemon1 sugar to taste2 when the flavour is liked1 a little pounded cinnamon4 ,mode4--,wash the sago in two or three waters2 then put it into a saucepan1 with the water and lemon-peel2 let it simmer gently by the side of the fire for #aj minutes1 then take out the lemon-peel1 add the remaining ingredients1 give one boil1 and serve4 ,be particular to strain the lemon-juice before adding it to the sauce4 ,this1 on trial1 will be found a delicious accompaniment to various boiled puddings1 such as those made of bread1 raisins1 rice1 c4 ,time4--#aj minutes4 ,average cost1 #i;d4 ,sufficient for #g or #h persons4 ,,sago ,,soup4 ,ingredients4--#e oz4 of sago1 #b quarts of stock4 ,mode4--,wash the sago in boiling water1 add it1 by degrees1 to the boiling stock1 and simmer till the sago is entirely dissolved1 and forms a sort of jelly4 ,time4--,nearly an hour4 ,average cost1 #aj;d4 per quart4 ,sufficient for #h persons4 ,seasonable all the year4 ,note4--,the yolks of #b eggs1 beaten up with a little cream1 previously boiled1 and added at the moment of serving1 much improves this soup4 ,,salad1 ,boiled4 ,ingredients4--#b heads of celery1 #a pint of ,french beans1 lettuce1 and endive4 ,mode4--,boil the celery and beans separately until tender1 and cut the celery into pieces about #b inches long4 ,put these into a salad-bowl or dish2 pour over either of the salad dressings1 and garnish the dish with a little lettuce finely chopped1 blanched endive1 or a few tufts of boiled cauliflower4 ,this composition1 if less agreeable than vegetables in their raw state1 is more wholesome2 for salads1 however they may be compounded1 when eaten uncooked1 prove to some people indigestible4 ,tarragon1 chervil1 burnet1 and boiled onion1 may be added to the above salad with advantage1 as also slices of cold meat1 poultry1 or fish4 ,seasonable4--,from ,july to ,october4 ,,salad ,,dressing 7,excellent74 ,ingredients4--#a teaspoonful of mixed mustard1 #a teaspoonful of pounded sugar1 #b tablespoonfuls of salad oil1 #d tablespoonfuls of milk1 #b tablespoonfuls of vinegar1 cayenne and salt to taste4 ,mode4--,put the mixed mustard into a salad-bowl with the sugar1 and add the oil drop by drop1 carefully stirring and mixing all these ingredients well together4 ,proceed in this manner with the milk and vinegar1 which must be added very gradually1 or the sauce will curdle4 ,put in the seasoning1 when the mixture will be ready for use4 ,if this dressing is properly made1 it will have a soft creamy appearance1 and will be found very delicious with crab1 or cold fried fish 7the latter cut into dice71 as well as with salads4 ,in mixing salad dressings1 the ingredients cannot be added too gradually1 or stirred too much4 ,average cost1 for this quantity1 #c;d4 ,sufficient for a small salad4 ,this recipe can be confidently recommended by the editress1 to whom it was given by an intimate friend noted for her salads4 ,,salad ,,dressing 7,excellent74 ,ingredients4--#d eggs1 #a teaspoonful of mixed mustard1 teaspoonful of white pepper1 half that quantity of cayenne1 salt to taste1 #d tablespoonfuls of cream1 vinegar4 ,mode4--,boil the eggs until hard1 which will be in about hour or #bj minutes2 put them into cold water1 take off the shells1 and pound the yolks in a mortar to a smooth paste4 ,then add all the other ingredients1 except the vinegar1 and stir them well until the whole are thoroughly incorporated one with the other4 ,pour in sufficient vinegar to make it of the consistency of cream1 taking care to add but little at a time4 ,the mixture will then be ready for use4 ,average cost1 for this quantity1 #g;d4 ,sufficient for a moderate-sized salad4 ,note4--,the whites of the eggs1 cut into rings1 will serve very well as a garnishing to the salad4 ,,salad ,,dressing 7,excellent74 ,ingredients4--#a egg1 #a teaspoonful of salad oil1 #a teaspoonful of mixed mustard1 teaspoonful of salt1 teaspoonful of pounded sugar1 #b tablespoonfuls of vinegar1 #f tablespoonfuls of cream4 ,mode4--,prepare and mix the ingredients by the preceding recipe1 and be very particular that the whole is well stirred4 ,note4--,in making salads1 the vegetables1 c41 should never be added to the sauce very long before they are wanted for table2 the dressing1 however1 may always be prepared some hours before required4 ,where salads are much in request1 it is a good plan to bottle off sufficient dressing for a few days' consumption1 as1 thereby1 much time and trouble are saved4 ,if kept in a cool place1 it will remain good for #d or #e days4 ,poetic ,recipe for ,salad4--,the ,rev4 ,sydney ,smith's recipe4 8,two large potatoes1 pass'd through kitchen sieve1 ,smoothness and softness to the salad give3 ,of mordent mustard add a single spoon1 ,distrust the condiment that bites too soon2 ,but deem it not1 thou man of herbs1 a fault1 ,to add a double quantity of salt3 ,four times the spoon with oil of ,lucca crown1 ,and twice with vinegar procured from #8town2' ,true flavour needs it1 and your poet begs1 ,the pounded yellow of two well-boil'd eggs4 ,let onion's atoms lurk within the bowl1 ,and1 scarce suspected1 animate the whole2 ,and1 lastly1 in the flavour'd compound toss ,a magic spoonful of anchovy sauce4 ,oh6 great and glorious1 and herbaceous treat1 ',twould tempt the dying anchorite to eat4 ,back to the world he'd turn his weary soul1 ,and plunge his fingers in the salad-bowl40 ,,salad1 ,french4 ,ingredients4--,lettuces2 a little chopped burnet4 ,to every #d tablespoonfuls of oil allow #a of either ,tarragon or plain ,french vinegar2 #a saltspoonful of salt1 saltspoonful of pepper4 ,mode4--,wash the lettuces1 shake them in a cloth1 and cut them into inch lengths4 ,put the lettuce into a salad-bowl1 sprinkle over the chopped burnet1 and mix these well together4 ,put the salt and pepper into the salad-spoon1 moisten with the vinegar1 disperse this amongst the salad1 pour the oil over1 and mix the whole well together for at least five minutes1 when the preparation will be ready for table4 ,this is the very simple and expeditious mode of preparing a salad generally adopted by our ,french neighbours1 who are so noted for the delicious manner in which they dress their bowl4 ,success will not be obtained if the right vinegar is not procured1 therefore we advise our friends who wish to excel in making a ,french salad to procure a bottle of the best ,french vinegar1 flavoured with ,tarragon or not as the taste may dictate4 ,those persons living in or near ,london1 can purchase the vinegar of ,messrs4 ,crosse ,blackwell1 ,soho ,square1 at whose establishment the quality of this important ingredient in a salad can be relied on4 ,time4--,to be stirred at least #e minutes after all the ingredients are put in4 ,sufficient4 ,allow #b moderate-sized lettuces for #d persons4 ,seasonable4 ,plentiful in summer1 but scarce and dear during the winter season4 ,,salad1 ,fresh ,fruit 7,a ,dessert ,dish74 ,mode4--,fruit salads are made by stripping the fruit from the stalks1 piling it on a dish1 and sprinkling over it finely pounded sugar4 ,they may be made of strawberries1 raspberries1 currants1 or any of these fruits mixed2 peaches also make a very good salad4 ,after the sugar is sprinkled over1 about #f large tablespoonfuls of wine or brandy1 or #c tablespoonfuls of liqueur1 should be poured in the middle of the fruit2 and1 when the flavour is liked1 a little pounded cinnamon may be added4 ,in helping the fruit1 it should be lightly stirred1 that the wine and sugar may be equally distributed4 ,sufficient4--#a pint of fruit1 with #c oz4 of pounded sugar1 for #d or #e persons4 ,seasonable in summer4 ,,salad1 ,red ,cabbage4 ,ingredients4--,a small red cabbage1 #b teaspoonfuls of salt1 pint of vinegar1 #c teaspoonfuls of oil1 a small quantity of cayenne pepper4 ,mode4--,take off the outside leaves of a fresh red cabbage1 and cut the remainder very finely into small thin slices4 ,mix with the cabbage the above salad ingredients1 and let it remain for two days1 when it will be fit for use4 ,this salad will keep very well for a few days4 ,the quantity of the ingredients may of course be a little varied1 according to taste4 ,time4--#b days4 ,average cost1 from #b;d4 to #c;d4 each4 ,seasonable in ,july and ,august4 ,,salad1 ,summer4 ,illustration3 ,,salad ,,in ,,bowl4 ,ingredients4--#c lettuces1 #b handfuls of mustard-and-cress1 #aj young radishes1 a few slices of cucumber4 ,mode4--,let the herbs be as fresh as possible for a salad1 and1 if at all stale or dead-looking1 let them lie in water for an hour or two1 which will very much refresh them4 ,wash and carefully pick them over1 remove any decayed or worm-eaten leaves1 and drain them thoroughly by swinging them gently in a clean cloth4 ,with a silver knife1 cut the lettuces into small pieces1 and the radishes and cucumbers into thin slices2 arrange all these ingredients lightly on a dish1 with the mustard-and-cress1 and pour under1 but not over the salad1 either of the salad dressings1 and do not stir it up until it is to be eaten4 ,it may be garnished with hard-boiled eggs1 cut in slices1 sliced cucumbers1 nasturtiums1 cut vegetable-flowers1 and many other things that taste will always suggest to make a pretty and elegant dish4 ,in making a good salad1 care must be taken to have the herbs freshly gathered1 and thoroughly drained before the sauce is added to them1 or it will be watery and thin4 ,young spring onions1 cut small1 are by many persons considered an improvement to salads2 but1 before these are added1 the cook should always consult the taste of her employer4 ,slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon-dish2 or cold fish1 flaked1 will also be found exceedingly nice1 mixed with it4 ,average cost1 #i;d4 for a salad for #e or #f persons2 but more expensive when the herbs are forced4 ,sufficient for #e or #f persons4 ,seasonable from ,may to ,september4 ,,salad1 ,winter4 ,ingredients4--,endive1 mustard-and-cress1 boiled beetroot1 #c or #d hard-boiled eggs1 celery4 ,mode4--,the above ingredients form the principal constituents of a winter salad1 and may be converted into a very pretty dish1 by nicely contrasting the various colours1 and by tastefully garnishing it4 ,shred the celery into thin pieces1 after having carefully washed and cut away all worm-eaten pieces2 cleanse the endive and mustard-and-cress free from grit1 and arrange these high in the centre of a salad-bowl or dish2 garnish with the hard-boiled eggs and beetroot1 both of which should be cut in slices2 and pour into the dish1 but not over the salad1 either of the salad dressings4 ,never dress a salad long before it is required for table1 as1 by standing1 it loses its freshness and pretty crisp and light appearance2 the sauce1 however1 may always be prepared a few hours beforehand1 and when required to use1 the herbs laid lightly over it4 ,average cost1 #i;d4 for a salad for #e or #f persons4 ,sufficient for #e or #f persons4 ,seasonable from the end of ,september to ,march4 ,,salmon 7 la ,genvse74 ,ingredients4--#b slices of salmon1 #b chopped shalots1 a little parsley1 a small bunch of herbs1 #b bay-leaves1 #b carrots1 pounded mace1 pepper and salt to taste1 #d tablespoonfuls of ,madeira1 pint of white stock1 thickening of butter and flour1 #a teaspoonful of essence of anchovies1 the juice of #a lemon1 cayenne and salt to taste4 ,mode4--,rub the bottom of a stewpan over with butter1 and put in the shalots1 herbs1 bay-leaves1 carrots1 mace1 and seasoning2 stir them for #aj minutes over a clear fire1 and add the ,madeira or sherry2 simmer gently for hour1 and strain through a sieve over the fish1 which stew in this gravy4 ,as soon as the fish is sufficiently cooked1 take away all the liquor1 except a little to keep the salmon moist1 and put it into another stewpan2 add the stock1 thicken with butter and flour1 and put in the anchovies1 lemon-juice1 cayenne1 and salt2 lay the salmon on a hot dish1 pour over it part of the sauce1 and serve the remainder in a tureen4 ,time4--#a hour4 ,average cost for this quantity1 #cs4 #f;d4 ,sufficient for #d or #e persons4 ,,salmon1 ,boiled4 ,ingredients4--#f oz4 of salt to each gallon of water1--sufficient water to cover the fish4 ,mode4--,scale and clean the fish1 and be particular that no blood is left inside2 lay it in the fish-kettle with sufficient cold water to cover it1 adding salt in the above proportion4 ,bring it quickly to a boil1 take off all the scum1 and let it simmer gently till the fish is done1 which will be when the meat separates easily from the bone4 ,experience alone can teach the cook to fix the time for boiling fish2 but it is especially to be remembered1 that it should never be under-dressed1 as then nothing is more unwholesome4 ,neither let it remain in the kettle after it is sufficiently cooked1 as that would render it insipid1 watery1 and colourless4 ,drain it1 and if not wanted for a few minutes1 keep it warm by means of warm cloths laid over it4 ,serve on a hot napkin1 garnish with cut lemon and parsley1 and send lobster or shrimp sauce1 and plain melted butter to table with it4 ,a dish of dressed cucumber usually accompanies this fish4 ,time4--#h minutes to each lb4 for large thick salmon2 #f minutes for thin fish4 ,average cost1 in full season1 #as4 #c;d4 per lb4 ,sufficient1 lb41 or rather less1 for each person4 ,seasonable from ,april to ,august4 ,note4--,cut lemon should be put on the table with this fish2 and a little of the juice squeezed over it is regarded by many persons as a most agreeable addition4 ,boiled peas are also1 by some connoisseurs1 considered especially adapted to be served with salmon4 ,,to ,,choose ,,salmon4--,to be good1 the belly should be firm and thick1 which may readily be ascertained by feeling it with the thumb and finger4 ,the circumstance of this fish having red gills1 though given as a standing rule in most cookery-books1 as a sign of its goodness1 is not at all to be relied on1 as this quality can be easily given them by art4 ,,salmon ,,and ,,caper ,,sauce4 ,ingredients4--#b slices of salmon1 lb4 butter1 teaspoonful of chopped parsley1 #a shalot2 salt1 pepper1 and grated nutmeg to taste4 ,mode4--,lay the salmon in a baking-dish1 place pieces of butter over it1 and add the other ingredients1 rubbing a little of the seasoning into the fish2 baste it frequently2 when done1 take it out and drain for a minute or two2 lay it in a dish1 pour caper sauce over it1 and serve4 ,salmon dressed in this way1 with tomato sauce1 is very delicious4 ,time4--,about hour4 ,average cost1 #as4 #c;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,april to ,august4 ,,salmon1 ,collared4 ,ingredients4--,a piece of salmon1 say #c lb41 a high seasoning of salt1 pounded mace1 and pepper2 water and vinegar1 #c bay-leaves4 ,mode4--,split the fish2 scale1 bone1 and wash it thoroughly clean2 wipe it1 and rub in the seasoning inside and out2 roll it up1 and bind firmly2 lay it in a kettle1 cover it with vinegar and water 7#a_/c vinegar1 in proportion to the water72 add the bay-leaves and a good seasoning of salt and whole pepper1 and simmer till done4 ,do not remove the lid4 ,serve with melted butter or anchovy sauce4 ,for preserving the collared fish1 boil up the liquor in which it was cooked1 and add a little more vinegar4 ,pour over when cold4 ,time4-- hour1 or rather more4 ,,salmon1 ,crimped4 ,salmon is frequently dressed in this way at many fashionable tables1 but must be very fresh1 and cut into slices #b or #c inches thick4 ,lay these in cold salt and water for #a hour2 have ready some boiling water1 salted1 and well skimmed2 put in the fish1 and simmer gently for hour1 or rather more2 should it be very thick1 garnish the same as boiled salmon1 and serve with the same sauces4 ,time4-- hour1 more or less1 according to size4 ,note4--,never use vinegar with salmon1 as it spoils the taste and colour of the fish4 ,,salmon1 ,curried4 ,ingredients4--,any remains of boiled salmon1 pint of strong or medium stock1 #a onion1 #a tablespoonful of curry-powder1 #a teaspoonful of ,harvey's sauce1 #a teaspoonful of anchovy sauce1 #a oz4 of butter1 the juice of lemon1 cayenne and salt to taste4 ,mode4--,cut up the onions into small pieces1 and fry them of a pale brown in the butter2 add all the ingredients but the salmon1 and simmer gently till the onion is tender1 occasionally stirring the contents2 cut the salmon into small square pieces1 carefully take away all skin and bone1 lay it in the stewpan1 and let it gradually heat through2 but do not allow it to boil long4 ,time4-- hour4 ,average cost1 exclusive of the cold fish1 #i;d4 ,,salmon ,,cutlets4 ,cut the slices #a inch thick1 and season them with pepper and salt2 butter a sheet of white paper1 lay each slice on a separate piece1 with their ends twisted2 broil gently over a clear fire1 and serve with anchovy or caper sauce4 ,when higher seasoning is required1 add a few chopped herbs and a little spice4 ,time4--#e to #aj minutes4 ,,salmon1 ,pickled4 ,ingredients4--,salmon1 oz4 of whole pepper1 oz4 of whole allspice1 #a teaspoonful of salt1 #b bay-leaves1 equal quantities of vinegar and the liquor in which the fish was boiled4 ,mode4--,after the fish comes from table1 lay it in a nice dish with a cover to it1 as it should be excluded from the air1 and take away the bone2 boil the liquor and vinegar with the other ingredients for #aj minutes1 and let it stand to get cold2 pour it over the salmon1 and in #ab hours this will be fit for the table4 ,time4--#aj minutes4 ,,salmon1 ,potted4 ,ingredients4--,salmon1 pounded mace1 cloves1 and pepper to taste2 #c bay-leaves1 lb4 butter4 ,mode4--,skin the salmon1 and clean it thoroughly by wiping with a cloth 7water would spoil it72 cut it into square pieces1 which rub with salt2 let them remain till thoroughly drained1 then lay them in a dish with the other ingredients1 and bake4 ,when quite done1 drain them from the gravy1 press into pots for use1 and1 when cold1 pour over it clarified butter4 ,time4-- hour4 ,,salmon1 to ,cure4 ,this process consists in splitting the fish1 rubbing it with salt1 and then putting it in to pickle in tubs provided for the purpose4 ,here it is kept for about six weeks1 when it is taken out1 pressed and packed in casks1 with layers of salt4 ,,salmon1 to ,help4 ,first run the knife quite down to the bone1 along the side of the fish1 from a to b1 and also from c to d4 ,then help the thick part lengthwise1 that is1 in the direction of the lines from a to b2 and the thin part breadthwise1 that is1 in the direction of the lines from e to f1 as shown in the engraving4 ,a slice of the thick part should always be accompanied by a smaller piece of the thin from the belly1 where lies the fat of the fish4 ,illustration ,note4--,many persons1 in carving salmon1 make the mistake of slicing the thick part of this fish in the opposite direction to that we have stated2 and thus1 by the breaking of the flakes1 the beauty of its appearance is destroyed4 ,,salsify1 to ,dress4 ,ingredients4--,salsify2 to each gallon of water allow #a heaped tablespoonful of salt1 #a oz4 of butter1 #b tablespoonfuls of lemon-juice4 ,mode4--,scrape the roots gently1 so as to strip them only of their outside peel2 cut them into pieces about #d inches long1 and1 as they are peeled1 throw them into water with which has been mixed a little lemon-juice1 to prevent their discolouring4 ,put them into boiling water1 with salt1 butter1 and lemon-juice in the above proportion1 and let them boil rapidly until tender2 try them with a fork2 and1 when it penetrates easily1 they are done4 ,drain the salsify1 and serve with a good white sauce or ,french melted butter4 ,time4--#cj to #ej minutes4 ,seasonable in winter4 ,note4--,this vegetable may be also boiled1 sliced1 and fried in batter of a nice brown4 ,when crisp and a good colour1 they should be served with fried parsley in the centre of the dish1 and a little fine salt sprinkled over the salsify4 ,,sandwiches1 ,victoria4 ,ingredients4--#d eggs2 their weight in pounded sugar1 butter1 and flour2 saltspoonful of salt1 a layer of any kind of jam or marmalade4 ,mode4--,beat the butter to a cream2 dredge in the flour and pounded sugar2 stir these ingredients well together1 and add the eggs1 which should be previously thoroughly whisked4 ,when the mixture has been well beaten for about #aj minutes1 butter a ,yorkshire-pudding tin1 pour in the batter1 and bake it in a moderate oven for #bj minutes4 ,let it cool1 spread one half of the cake with a layer of nice preserve1 place over it the other half of the cake1 press the pieces slightly together1 and then cut it into long finger-pieces2 pile them in cross-bars1 on a glass dish1 and serve4 ,time4--#bj minutes4 ,average cost1 #as4 #c;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,sauces1 ,general ,remarks upon4 ,the preparation and appearance of sauces and gravies are of the highest consequence1 and in nothing does the talent and taste of the cook more display itself4 ,their special adaptability to the various viands they are to accompany cannot be too much studied1 in order that they may harmonize and blend with them as perfectly1 so to speak1 as does a pianoforte accompaniment with the voice of the singer4 ,the general basis of most gravies and some sauces is the same stock as that used for soups2 and1 by the employment of these1 with1 perhaps1 an additional slice of ham1 a little spice1 a few herbs1 and a slight flavouring from some cold sauce or ketchup1 very nice gravies may be made for a very small expenditure4 ,a milt 7either of a bullock or sheep71 the shank-end of mutton that has already been dressed1 and the necks and feet of poultry may all be advantageously used for gravy1 where much is not required4 ,it may1 then1 be established as a rule1 that there exists no necessity for good gravies to be expensive1 and that there is no occasion1 as many would have the world believe1 to buy ever so many pounds of fresh meat1 in order to furnish an ever so little quantity of gravy4 ,brown sauces1 generally speaking1 should scarcely be so thick as white sauces2 and it is well to bear in mind1 that all those which are intended to mask the various dishes of poultry or meat1 should be of a sufficient consistency to slightly adhere to the fowls or joints over which they are poured4 ,for browning and thickening sauces1 c41 browned flour may be properly employed4 ,sauces should possess a decided character2 and whether sharp or sweet1 savoury or plain1 they should carry out their names in a distinct manner1 although1 of course1 not so much flavoured as to make them too piquant on the one hand1 or too mawkish on the other4 ,gravies and sauces should be sent to table very hot2 and there is all the more necessity for the cook to see to this point1 as1 from their being usually served in small quantities1 they are more liable to cool quickly than if they were in a larger body4 ,those sauces1 of which cream or eggs form a component part1 should be well stirred1 as soon as those ingredients are added to them1 and must never be allowed to boil2 as1 in that case1 they would instantly curdle4 ,,sauce ,l',,aurore1 for ,trout1 ,soles1 c4 ,ingredients4--,the spawn of #a lobster1 #a oz4 of butter1 pint of ,bchamel1 the juice of lemon1 a high seasoning of salt and cayenne4 ,mode4--,take the spawn and pound it in a mortar with the butter1 until quite smooth1 and work it through a hair sieve4 ,put the ,bchamel into a stewpan1 add the pounded spawn1 the lemon-juice1 which must be strained1 and a plentiful seasoning of cayenne and salt2 let it just simmer1 but do not allow it to boil1 or the beautiful red colour of the sauce will be spoiled4 ,a small spoonful of anchovy essence may be added at pleasure4 ,time4--#a minute to simmer4 ,average cost1 for this quantity1 #as4 ,sufficient for a pair of large soles4 ,seasonable at any time4 ,,sauce la ,,matelote1 for ,fish4 ,ingredients4-- pint of ,espagnole1 #c onions1 #b tablespoonfuls of mushroom ketchup1 glass of port wine1 a bunch of sweet herbs1 bay-leaf1 salt and pepper to taste1 #a clove1 #b berries of allspice1 a little liquor in which the fish has been boiled1 lemon-juice1 and anchovy sauce4 ,mode4--,slice and fry the onions of a nice brown colour1 and put them into a stewpan with the ,espagnole1 ketchup1 wine1 and a little liquor in which the fish has been boiled4 ,add the seasoning1 herbs1 and spices1 and simmer gently for #aj minutes1 stirring well the whole time2 strain it through a fine hair sieve1 put in the lemon-juice and anchovy sauce1 and pour it over the fish4 ,this sauce may be very much enriched by putting in a few small quenelles1 or forcemeat balls made of fish1 and also glazed onions or mushrooms4 ,these1 however1 should not be added to the matelote till it is dished4 ,time4--#aj minutes4 ,average cost1 #as4 #f;d4 ,seasonable at any time4 ,note4--,this sauce originally took its name as being similar to that which the ,french sailor 7matelot7 employed as a relish to the fish he caught and ate4 ,in some cases cider and perry were substituted for the wine4 ,the ,norman matelotes were very celebrated4 ,,sauce ,,allemande1or ,german ,sauce4 ,ingredients4-- pint of sauce tourne1 the yolks of #b eggs4 ,mode4--,put the sauce into a stewpan1 heat it1 and stir to it the beaten yolks of #b eggs1 which have been previously strained4 ,let it just simmer1 but not boil1 or the eggs will curdle2 and after they are added to the sauce1 it must be stirred without ceasing4 ,this sauce is a general favourite1 and is used for many made dishes4 ,time4--#a minute to simmer4 ,average cost1 #f;d4 ,,sauce ,,aristocratique 7a ,store ,sauce74 ,ingredients4--,green walnuts4 ,to every pint of juice1 #a lb4 of anchovies1 #a drachm of cloves1 #a drachm of mace1 #a drachm of ,jamaica ginger bruised1 #h shalots4 ,to every pint of the boiled liquor1 pint of vinegar1 pint of port wine1 #b tablespoonfuls of soy4 ,mode4--,pound the walnuts in a mortar1 squeeze out the juice through a strainer1 and let it stand to settle4 ,pour off the clear juice1 and to every pint of it1 add anchovies1 spices1 and cloves in the above proportion4 ,boil all these together till the anchovies are dissolved1 then strain the juice again1 put in the shalots 7#h to every pint71 and boil again4 ,to every pint of the boiled liquor add vinegar1 wine1 and soy1 in the above quantities1 and bottle off for use4 ,cork well and seal the corks4 ,seasonable4--,make this sauce from the beginning to the middle of ,july1 when walnuts are in perfection for sauces and pickling4 ,average cost1 #cs4 #f;d4 for a quart4 ,,sauce1 ,benton 7to serve with ,hot or ,cold ,roast ,beef74 ,ingredients4--#a tablespoonful of scraped horseradish1 #a teaspoonful of made mustard1 #a teaspoonful of pounded sugar1 #d tablespoonfuls of vinegar4 ,mode4--,grate or scrape the horseradish very fine1 and mix it with the other ingredients1 which must be all well blended together2 serve in a tureen4 ,with cold meat1 this sauce is a very good substitute for pickles4 ,average cost for this quantity1 #b;d4 ,,sauce1 ,mango ,chetney1 ,bengal ,recipe for ,making4 ,ingredients4--#a lb4 of moist sugar1 lb4 of salt1 lb4 of garlic1 lb4 of onions1 lb4 of powdered ginger1 lb4 of dried chilies1 lb4 of mustard-seed1 lb4 of stoned raisins1 #b bottles of best vinegar1 #cj large unripe sour apples4 ,mode4--,the sugar must be made into syrup2 the garlic1 onions1 and ginger be finely pounded in a mortar2 the mustard-seed be washed in cold vinegar1 and dried in the sun2 the apples be peeled1 cored1 and sliced1 and boiled in a bottle and a half of the vinegar4 ,when all this is done1 and the apples are quite cold1 put them into a large pan1 and gradually mix the whole of the rest of the ingredients1 including the remaining half-bottle of vinegar4 ,it must be well stirred until the whole is thoroughly blended1 and then put into bottles for use4 ,tie a piece of wet bladder over the mouths of the bottles1 after they are well corked4 ,this chetney is very superior to any which can be bought1 and one trial will prove it to be delicious4 ,note4--,this recipe was given by a native to an ,english lady1 who had long been a resident in ,india1 and who1 since her return to her native country1 has become quite celebrated amongst her friends for the excellence of this ,eastern relish4 ,,sauce1 ,bread 7to serve with ,roast ,turkey1 ,fowl1 ,game1 c74 ,ingredients4--#a pint of milk1 lb4 of the crumb of a stale loaf1 #a onion2 pounded mace1 cayenne1 and salt to taste2 #a oz4 of butter4 ,mode4--,peel and quarter the onion1 and simmer it in the milk till perfectly tender4 ,break the bread1 which should be stale1 into small pieces1 carefully picking out any hard or side pieces2 put it in a very clean saucepan1 strain the milk over it1 cover it up1 and let it remain for an hour to soak4 ,now beat it up with a fork very smoothly1 add a seasoning of pounded mace1 cayenne1 and salt1 with #a oz4 of butter2 give the whole one boil1 and serve4 ,to enrich this sauce1 a small quantity of cream may be added just before sending it to table4 ,time4--,altogether1 #a hour4 ,average cost for this quantity1 #d;d4 ,sufficient to serve with a turkey1 pair of fowls1 or brace of partridges4 ,,sauce1 ,bread 7to serve with ,roast ,turkey1 ,fowl1 ,game1 c74 ,ingredients4--,giblets of poultry1 lb4 of the crumb of a stale loaf1 #a onion1 #ab whole peppers1 #a blade of mace1 salt to taste1 #b tablespoonfuls of cream or melted butter1 #a pint of water4 ,mode4--,put the giblets1 with the head1 neck1 legs1 c41 into a stewpan2 add the onion1 pepper1 mace1 salt1 and rather more than #a pint of water4 ,let this simmer for an hour1 when strain the liquor over the bread1 which should be previously grated or broken into small pieces4 ,cover up the saucepan1 and leave it for an hour by the side of the fire2 then beat the sauce up with a fork until no lumps remain1 and the whole is nice and smooth4 ,let it boil for #c or #d minutes2 keep stirring it until it is rather thick2 when add #c tablespoonfuls of good melted butter or cream1 and serve very hot4 ,time4--#b hours4 ,average cost1 #f;d4 ,,sauce1 ,christopher ,north's1 for ,meat or ,game4 ,ingredients4--#a glass of port wine1 #b tablespoonfuls of ,harvey's sauce1 #a dessertspoonful of mushroom ketchup1 ditto of pounded white sugar1 #a tablespoonful of lemon juice1 teaspoonful of cayenne pepper1 ditto of salt4 ,mode4--,mix all the ingredients thoroughly together1 and beat the sauce gradually1 by placing the vessel in which it is made in a saucepan of boiling water4 ,do not allow it to boil1 and serve directly it is ready4 ,this sauce1 if bottled immediately1 will keep good for a fortnight1 and will be found excellent4 ,,sauce1 ,dutch1 for ,fish4 ,ingredients4-- teaspoonful of flour1 #b oz4 of butter1 #b tablespoonfuls of vinegar1 #d tablespoonfuls of water1 the yolks of #b eggs1 the juice of lemon2 salt to taste4 ,mode4--,put all the ingredients1 except the lemon-juice1 into a stewpan2 set it over the fire1 and keep continually stirring4 ,when it is sufficiently thick1 take it off1 as it should not boil4 ,if1 however1 it happens to curdle1 strain the sauce through a tammy1 add the lemon-juice1 and serve4 ,tarragon vinegar may be used instead of plain1 and1 by many1 is considered far preferable4 ,average cost1 #f;d4 ,note4--,this sauce may be poured hot over salad1 and left to get quite cold1 when it should be thick1 smooth1 and somewhat stiff4 ,excellent salads may be made of hard eggs1 or the remains of salt fish flaked nicely from the bone1 by pouring over a little of the above mixture when hot1 and allowing it to cool4 ,,sauce1 ,green ,dutch1 or ,hollandaise ,verte4 ,ingredients4--#f tablespoonfuls of ,bchamel1 seasoning to taste of salt and cayenne1 a little parsley-green to colour1 the juice of a lemon4 ,mode4--,put the ,bchamel into a saucepan with the seasoning1 and bring it to a boil4 ,make a green colouring by pounding some parsley in a mortar1 and squeezing all the juice from it4 ,let this just simmer1 when add it to the sauce4 ,a moment before serving1 put in the lemon-juice1 but not before2 for otherwise the sauce would turn yellow1 and its appearance be thus spoiled4 ,average cost1 #d;d4 ,,sauce1 ,epicurean1 for ,steaks1 ,chops1 ,gravies1 or ,fish4 ,ingredients4-- pint of walnut ketchup1 pint of mushroom ditto1 #b tablespoonfuls of ,indian soy1 #b tablespoonfuls of port wine2 oz4 of white pepper1 #b oz4 of shalots1 oz4 of cayenne1 oz4 of cloves1 pint of vinegar4 ,mode4--,put the whole of the ingredients into a bottle1 and let it remain for a fortnight in a warm place1 occasionally shaking up the contents4 ,strain1 and bottle off for use4 ,this sauce will be found an agreeable addition to gravies1 hashes1 stews1 c4 ,average cost1 for this quantity1 #as4 #f;d4 ,,sauce1 ,genvse1 for ,salmon1 ,trout1 c4 ,ingredients4--#a small carrot1 a small faggot of sweet herbs1 including parsley1 #a onion1 #e or #f mushrooms 7when obtainable71 #a bay-leaf1 #f cloves1 #a blade of mace1 #b oz4 of butter1 #a glass of sherry1 #a pint of white stock1 thickening of butter and flour1 the juice of half a lemon4 ,mode4--,cut up the onion and carrot into small rings1 and put them into a stewpan with the herbs1 mushrooms1 bay-leaf1 cloves1 and mace2 add the butter1 and simmer the whole very gently over a slow fire until the onion is quite tender4 ,pour in the stock and sherry1 and stew slowly for #a hour1 when strain it off into a clean saucepan4 ,now make a thickening of butter and flour1 put it to the sauce1 stir it over the fire until perfectly smooth and mellow1 add the lemon-juice1 give one boil1 when it will be ready for table4 ,time4--,altogether #b hours4 ,average cost1 #as4 #c;d4 per pint4 ,sufficient1 half this quantity for two slices of salmon4 ,,sauce1 ,green1 for ,green ,geese or ,ducklings4 ,ingredients4-- pint of sorrel-juice1 #a glass of sherry1 pint of green gooseberries1 #a teaspoonful of pounded sugar1 #a oz4 of fresh butter4 ,mode4--,boil the gooseberries in water until they are quite tender2 mash them and press them through a sieve2 put the pulp into a saucepan with the above ingredients2 simmer for #c or #d minutes1 and serve very hot4 ,time4--#c or #d minutes4 ,note4--,we have given this recipe as a sauce for green geese1 thinking that some of our readers might sometimes require it2 but1 at the generality of fashionable tables1 it is now seldom or never served4 ,,sauce1 ,indian ,chetney4 ,ingredients4--#h oz4 of sharp1 sour apples1 pared and cored2 #h oz4 of tomatoes1 #h oz4 of salt1 #h oz4 of brown sugar1 #h oz4 of stoned raisins1 #d oz4 of cayenne1 #d oz4 of powdered ginger1 #b oz4 of garlic1 #b oz4 of shalots1 #c quarts of vinegar1 #a quart of lemon juice4 ,mode4--,chop the apples in small square pieces1 and add to them the other ingredients4 ,mix the whole well together1 and put in a well-covered jar4 ,keep this in a warm place1 and stir every day for a month1 taking care to put on the lid after this operation2 strain1 but do not squeeze it dry2 store it away in clean jars or bottles for use1 and the liquor will serve as an excellent sauce for meat or fish4 ,seasonable4--,make this sauce when tomatoes are in full season1 that is1 from the beginning of ,september to the end of ,october4 ,,sauce1 ,italian 7,brown74 ,ingredients4--,a few chopped mushrooms and shalots1 pint of stock1 glass of ,madeira1 the juice of lemon1 teaspoonful of pounded sugar1 #a teaspoonful of chopped parsley4 ,mode4--,put the stock into a stewpan with the mushrooms1 shalots1 and ,madeira1 and stew gently for hour1 then add the remaining ingredients1 and let them just boil4 ,when the sauce is done enough1 put it in another stewpan1 and warm it in a bain marie4 ,the mushrooms should not be chopped long before they are wanted1 as they will then become black4 ,time4-- hour4 ,average cost1 for this quantity1 #g;d4 ,sufficient for a small dish4 ,,sauce1 ,italian 7,white74 ,ingredients4-- pint of white stock1 #b tablespoonfuls of chopped mushrooms1 #a dessertspoonful of chopped shalots1 #a slice of ham1 minced very fine2 pint of ,bchamel2 salt to taste1 a few drops of garlic vinegar1 teaspoonful of pounded sugar1 a squeeze of lemon-juice4 ,mode4--,put the shalots and mushrooms into a stewpan with the stock and ham1 and simmer very gently for hour1 when add the ,bchamel4 ,let it just boil up1 and then strain it through a tammy2 season with the above ingredients1 and serve very hot4 ,if this sauce should not have retained a nice white colour1 a little cream may be added4 ,time4-- hour4 ,average cost1 for this quantity1 #aj;d4 ,sufficient for a moderate-sized dish4 ,note4--,to preserve the colour of the mushrooms after pickling1 throw them into water to which a little lemon-juice has been added4 ,,sauce1 ,leamington 7an ,excellent ,sauce for ,flavouring ,gravies1 ,hashes1 ,soups1 c4--,author's ,recipe74 ,ingredients4--,walnuts4 ,to each quart of walnut-juice allow #c quarts of vinegar1 #a pint of ,indian soy1 #a oz4 of cayenne1 #b oz4 of shalots1 oz4 of garlic1 pint of port wine4 ,mode4--,be very particular in choosing the walnuts as soon as they appear in the market2 for they are more easily bruised before they become hard and shelled4 ,pound them in a mortar to a pulp1 strew some salt over them1 and let them remain thus for two or three days1 occasionally stirring and moving them about4 ,press out the juice1 and to each quart of walnut-liquor allow the above proportion of vinegar1 soy1 cayenne1 shalots1 garlic1 and port wine4 ,pound each ingredient separately in a mortar1 then mix them well together1 and store away for use in small bottles4 ,the corks should be well sealed4 ,seasonable4--,this sauce should be made as soon as walnuts are obtainable1 from the beginning to the middle of ,july4 ,,sauce1 ,matre d',htel 7,hot71 to serve with ,calf's ,head1 ,boiled ,eels1 and different ,fish4 ,ingredients4--#a slice of minced ham1 a few poultry-trimmings1 #b shalots1 #a clove of garlic1 #a bay-leaf1 pint of water1 #b oz4 of butter1 #a dessertspoonful of flour1 #a heaped tablespoonful of chopped parsley2 salt1 pepper1 and cayenne1 to taste2 the juice of large lemon1 teaspoonful of pounded sugar4 ,mode4--,put at the bottom of a stewpan the minced ham1 and over it the poultry-trimmings 7if these are not at hand1 veal should be substituted71 with the shalots1 garlic1 and bay-leaf4 ,pour in the water1 and let the whole simmer gently for #a hour1 or until the liquor is reduced to a full pint4 ,then strain this gravy1 put it in another saucepan1 make a thickening of butter and flour in the above proportions1 and stir it to the gravy over a nice clear fire1 until it is perfectly smooth and rather thick1 care being taken that the butter does not float on the surface4 ,skim well1 add the remaining ingredients1 let the sauce gradually heat1 but do not allow it to boil4 ,if this sauce is intended for an entre1 it is necessary to make it of a sufficient thickness1 so that it may adhere to what it is meant to cover4 ,time4--#a hour4 ,average cost1 #as4 #b;d4 per pint4 ,sufficient for re-warming the remains of calf's head1 or a small dish of cold flaked turbot1 cod1 c4 ,,sauce1 ,maigre ,matre d',htel 7,hot4--,made without ,meat74 ,ingredients4-- pint of melted butter1 #a heaped tablespoonful of chopped parsley1 salt and pepper to taste1 the juice of large lemon2 when liked1 #b minced shalots4 ,mode4--,make pint of melted butter1 stir in the above ingredients1 and let them just boil2 when it is ready to serve4 ,time4--#a minute to simmer4 ,average cost1 #i;d4 per pint4 ,,sauce ,,piquante1 for ,cutlets1 ,roast ,meat1 c4 ,ingredients4--#b oz4 of butter1 #a small carrot1 #f shalots1 #a small bunch of savoury herbs1 including parsley1 a bay-leaf1 #b slices of lean ham1 #b cloves1 #f peppercorns1 #a blade of mace1 #c whole allspice1 #d tablespoonfuls of vinegar1 pint of stock1 #a small lump of sugar1 saltspoonful of cayenne1 salt to taste4 ,mode4--,put into a stewpan the butter1 with the carrots and shalots1 both of which must be cut into small slices2 add the herbs1 bay-leaf1 spices1 and ham 7which must be minced rather finely71 and let these ingredients simmer over a slow fire1 until the bottom of the stewpan is covered with a brown glaze4 ,keep stirring with a wooden spoon1 and put in the remaining ingredients4 ,simmer very gently for hour1 skim off every particle of fat1 strain the sauce through a sieve1 and serve very hot4 ,care must be taken that this sauce be not made too acid1 although it should possess a sharpness indicated by its name4 ,of course the above quantity of vinegar may be increased or diminished at pleasure1 according to taste4 ,time4--,altogether hour4 ,average cost1 #aj;d4 ,sufficient for a medium-sized dish of cutlets4 ,seasonable at any time4 ,,sauce1 a ,good1 for ,various ,boiled ,puddings4 ,ingredients4-- lb4 of butter1 lb4 of pounded sugar1 a wineglassful of brandy or rum4 ,mode4--,beat the butter to a cream1 until no lumps remain2 add the pounded sugar1 and brandy or rum2 stir once or twice until the whole is thoroughly mixed1 and serve4 ,this sauce may either be poured round the pudding or served in a tureen1 according to the taste or fancy of the cook or mistress4 ,average cost1 #h;d4 for this quantity4 ,sufficient for a pudding4 ,,sauce1 ,plum-,pudding4 ,ingredients4--#a wineglassful of brandy1 #b oz4 of very fresh butter1 #a glass of ,madeira1 pounded sugar to taste4 ,mode4--,put the pounded sugar in a basin1 with part of the brandy and the butter2 let it stand by the side of the fire until it is warm and the sugar and butter are dissolved2 then add the rest of the brandy1 with the ,madeira4 ,either pour it over the pudding1 or serve in a tureen4 ,this is a very rich and excellent sauce4 ,average cost1 #as4 #c;d4 for this quantity4 ,sufficient for a pudding made for #f persons4 ,,sauce1 ,quin's1 an ,excellent ,fish ,sauce4 ,ingredients4-- pint of walnut pickle1 pint of port wine1 #a pint of mushroom ketchup1 #a dozen anchovies1 #a dozen shalots1 pint of soy1 teaspoonful of cayenne4 ,mode4--,put all the ingredients into a saucepan1 having previously chopped the shalots and anchovies very small2 simmer for #ae minutes1 strain1 and1 when cold1 bottle off for use2 the corks should be well sealed to exclude the air4 ,time4-- hour4 ,seasonable at any time4 ,,sauce1 ,reading4 ,ingredients4--#b pints of walnut pickle1 #a oz4 of shalots1 #a quart of spring water1 pint of ,indian soy1 oz4 of bruised ginger1 oz4 of long pepper1 #a oz4 of mustard-seed1 #a anchovy1 oz4 of cayenne1 oz4 of dried sweet bay-leaves4 ,mode4--,bruise the shalots in a mortar1 and put them in a stone jar with the walnut-liquor2 place it before the fire1 and let it boil until reduced to #b pints4 ,then1 into another jar1 put all the ingredients except the bay-leaves1 taking care that they are well bruised1 so that the flavour may be thoroughly extracted2 put this also before the fire1 and let it boil for #a hour1 or rather more4 ,when the contents of both jars are sufficiently cooked1 mix them together1 stirring them well as you mix them1 and submit them to a slow boiling for hour2 cover closely1 and let them stand #bd hours in a cool place2 then open the jar and add the bay-leaves2 let it stand a week longer closed down1 when strain through a flannel bag1 and it will be ready for use4 ,the above quantities will make gallon4 ,time4--,altogether1 #c hours4 ,seasonable4--,this sauce may be made at any time4 ,,sauce1 ,robert1 for ,steaks1 c4 ,ingredients4--#b oz4 of butter1 #c onions1 #a teaspoonful of flour1 #d tablespoonfuls of gravy or stock1 salt and pepper to taste1 #a teaspoonful of made mustard1 #a teaspoonful of vinegar1 the juice of lemon4 ,mode4--,put the butter into a stewpan1 set it on the fire1 and1 when browning1 throw in the onions1 which must be cut into small slices4 ,fry them brown1 but do not burn them2 add the flour1 shake the onions in it1 and give the whole another fry4 ,put in the gravy and seasoning1 and boil it gently for #aj minutes2 skim off the fat1 add the mustard1 vinegar1 and lemon-juice2 give it one boil1 and pour round the steaks1 or whatever dish the sauce has been prepared for4 ,time4--,altogether1 hour4 ,average cost1 for this quantity1 #f;d4 ,sufficient for about #b lbs4 of steak4 ,seasonable at any time4 ,note4--,this sauce will be found an excellent accompaniment to roast goose1 pork1 mutton cutlets1 and various other dishes4 ,,sauce1 ,soyer's1 for ,plum-,pudding4 ,ingredients4--,the yolks of #c eggs1 #a tablespoonful of powdered sugar1 #a gill of milk1 a very little grated lemon-rind1 #b small wineglassfuls of brandy4 ,mode4--,separate the yolks from the whites of #c eggs1 and put the former into a stewpan2 add the sugar1 milk1 and grated lemon-rind1 and stir over the fire until the mixture thickens2 but do not allow it to boil4 ,put in the brandy2 let the sauce stand by the side of the fire1 to get quite hot2 keep stirring it1 and serve in a boat or tureen separately1 or pour it over the pudding4 ,time4--,altogether1 #aj minutes4 ,average cost1 #as4 ,sufficient for #f or #g persons4 ,,sauce1 a ,good1 for ,steaks4 ,ingredients4--#a oz4 of whole black pepper1 oz4 of allspice1 #a oz4 of salt1 oz4 grated horseradish1 oz4 of pickled shalots1 #a pint of mushroom ketchup or walnut pickle4 ,mode4--,pound all the ingredients finely in a mortar1 and put them into the ketchup or walnut-liquor4 ,let them stand for a fortnight1 when strain off the liquor and bottle for use4 ,either pour a little of the sauce over the steaks1 or mix it in the gravy4 ,seasonable4--,this can be made at any time4 ,note4--,in using a jar of pickled walnuts1 there is frequently left a large quantity of liquor4 ,this should be converted into a sauce like the above1 and will be found a very useful relish4 ,,sauce1 ,sweet1 for ,puddings4 ,ingredients4-- pint of melted butter made with milk1 #c teaspoonfuls of pounded sugar1 flavouring of grated lemon-rind or cinnamon4 ,mode4--,make pint of melted butter1 omitting any salt2 stir in the sugar1 add a little grated lemon-rind1 nutmeg1 or powdered cinnamon1 and serve4 ,previously to making the melted butter1 the milk can be flavoured with bitter almonds1 by infusing about half a dozen of them in it for about hour2 the milk should then be strained before it is added to the other ingredients4 ,this simple sauce may be served for children with rice1 batter1 or bread pudding4 ,time4--,altogether1 #ae minutes4 ,average cost1 #d;d4 ,sufficient for #f or #g persons4 ,,sauce1 ,sweet1 for ,venison4 ,ingredients4--,a small jar of red-currant jelly1 #a glass of port wine4 ,mode4--,put the above ingredients into a stewpan1 set them over the fire1 and1 when melted1 pour in a tureen and serve4 ,it should not be allowed to boil4 ,time4--#e minutes to melt the jelly4 ,average cost1 for this quantity1 #as4 ,,sauce1 ,tourne4 ,ingredients4--#a pint of white stock1 thickening of flour and butter1 or white roux1 a faggot of savoury herbs1 including parsley1 #f chopped mushrooms1 #f green onions4 ,mode4--,put the stock into a stewpan with the herbs1 onions1 and mushrooms1 and let it simmer very gently for about hour2 stir in sufficient thickening to make it of a proper consistency2 let it boil for a few minutes1 then skim off all the fat1 strain and serve4 ,this sauce1 with the addition of a little cream1 is now frequently called velout4 ,time4-- hour4 ,average cost1 for this quantity1 #f;d4 ,note4--,if poultry trimmings are at hand1 the stock should be made of these4 ,the above sauce should not be made too thick1 as it does not then admit of the fat being nicely removed4 ,,sauce ,,for ,,wildfowl4 ,ingredients4--#a glass of port wine1 #a tablespoonful of ,leamington sauce1 #a tablespoonful of mushroom ketchup1 #a tablespoonful of lemon-juice1 #a slice of lemon-peel1 #a large shalot cut in slices1 #a blade of mace1 cayenne to taste4 ,mode4--,put all the ingredients into a stewpan1 set it over the fire1 and let it simmer for about #e minutes2 then strain and serve the sauce in a tureen4 ,time4--#e minutes1 ,average cost1 for this quantity1 #h;d4 ,,sausage-,,meat1 ,fried4 ,ingredients4--,to every #a lb4 of lean pork1 add lb4 of fat bacon1 oz4 of salt1 #a saltspoonful of pepper1 teaspoonful of grated nutmeg1 #a teaspoonful of minced parsley4 ,mode4--,remove from the pork all skin1 gristle1 and bone1 and chop it finely with the bacon2 add the remaining ingredients1 and carefully mix altogether4 ,pound it well in a mortar1 make it into convenient-sized cakes1 flour these1 and fry them a nice brown for about #aj minutes4 ,this is a very simple method of making sausage-meat1 and on trial will prove very good1 its great recommendation being1 that it is so easily made4 ,time4--#aj minutes4 ,seasonable from ,september to ,march4 ,,sausage-,,meat ,,stuffing ,,for ,,turkeys4 ,ingredients4--#f oz4 of lean pork1 #f oz4 of fat pork1 both weighed after being chopped 7beef-suet may be substituted for the latter71 #b oz4 of bread-crumbs1 #a small tablespoonful of minced sage1 #a blade of pounded mace1 salt and pepper to taste1 #a egg4 ,mode4--,chop the meat and fat very finely1 mix with them the other ingredients1 taking care that the whole is thoroughly incorporated4 ,moisten with the egg1 and the stuffing will be ready for use4 ,equal quantities of this stuffing and forcemeat will be found to answer very well1 as the herbs1 lemon-peel1 c41 in the latter1 impart a very delicious flavour to the sausage-meat4 ,as preparations1 however1 like stuffings and forcemeats1 are matters to be decided by individual palates1 they must be left1 to a great extent1 to the discrimination of the cook1 who should study her employer's taste in this as in every other respect4 ,average cost1 #i;d4 ,sufficient for a small turkey4 ,,sausage ,,or ,,meat ,,rolls4 ,ingredients4--#a lb4 of puff-paste1 sausage-meat1 the yolk of #a egg4 ,mode4--,make #a lb4 of puff-paste2 roll it out to the thickness of about inch1 or rather less1 and divide it into #h1 #aj1 or #ab squares1 according to the size the rolls are intended to be4 ,place some sausage-meat on one-half of each square1 wet the edges of the paste1 and fold it over the meat2 slightly press the edges together1 and trim them neatly with a knife4 ,brush the rolls over with the yolk of an egg1 and bake them in a well-heated oven for about hour1 or longer should they be very large4 ,the remains of cold chicken and ham1 minced and seasoned1 as also cold veal or beef1 make very good rolls4 ,time4-- hour1 or longer if the rolls are large4 ,average cost1 #as4 #f;d4 ,sufficient4--#a lb4 of paste for #aj or #ab rolls4 ,seasonable1 with sausage-meat1 from ,september to ,march or ,april4 ,,sausages1 ,beef4 ,ingredients4--,to every lb4 of suet allow #b lbs4 of lean beef1 seasoning to taste of salt1 pepper1 and mixed spices4 ,mode4--,clear the suet from skin1 and chop that and the beef as finely as possible2 season with pepper1 salt1 and spices1 and mix the whole well together4 ,make it into flat cakes1 and fry of a nice brown4 ,many persons pound the meat in a mortar after it is chopped2 but this is not necessary when the meat is minced finely4 ,time4--#aj minutes4 ,average cost1 for this quantity1 #as4 #f;d4 ,seasonable at any time4 ,,sausages1 ,fried4 ,ingredients4--,sausages3 a small piece of butter4 ,mode4--,prick the sausages with a fork 7this prevents them from bursting71 and put them into a frying-pan with a small piece of butter4 ,keep moving the pan about1 and turn the sausages #c or #d times4 ,in from #aj to #ab minutes they will be sufficiently cooked1 unless they are very large1 when a little more time should be allowed for them4 ,dish them with or without a piece of toast under them1 and serve very hot4 ,in some counties1 sausages are boiled and served on toast4 ,they should be plunged into boiling water1 and simmered for about #aj or #ab minutes4 ,time4--#aj to #ab minutes4 ,average cost1 #aj;d4 per lb4 ,seasonable4--,good from ,september to ,march4 ,illustration3 ,,fried ,,sausages4 ,note4--,sometimes1 in close warm weather1 sausages very soon turn sour2 to prevent this1 put them in the oven for a few minutes with a small piece of butter to keep them moist4 ,when wanted for table1 they will not require so long frying as uncooked sausages4 ,,sausages1 ,pork 7,author's ,oxford ,recipe74 ,ingredients4--#a lb4 of pork1 fat and lean1 without skin or gristle2 #a lb4 of lean veal1 #a lb4 of beef suet1 lb4 of bread-crumbs1 the rind of lemon1 #a small nutmeg1 #f sage-leaves1 #a teaspoonful of pepper1 #b teaspoonfuls of salt1 teaspoonful of savory1 teaspoonful of marjoram4 ,mode4--,chop the pork1 veal1 and suet finely together1 add the bread-crumbs1 lemon-peel 7which should be well minced71 and a small nutmeg grated4 ,wash and chop the sage-leaves very finely2 add these with the remaining ingredients to the sausage-meat1 and when thoroughly mixed1 either put the meat into skins1 or1 when wanted for table1 form it into little cakes1 which should be floured and fried4 ,average cost1 for this quantity1 #bs4 #f;d4 ,sufficient for about #cj moderate-sized sausages4 ,seasonable from ,october to ,march4 ,,sausages1 ,veal4 ,ingredients4--,equal quantities of fat bacon and lean veal2 to every lb4 of meat1 allow #a teaspoonful of minced-sage1 salt and pepper to taste4 ,mode4--,chop the meat and bacon finely1 and to every lb4 allow the above proportion of very finely-minced sage2 add a seasoning of pepper and salt1 mix the whole well together1 make it into flat cakes1 and fry a nice brown4 ,seasonable from ,march to ,october4 ,,savoy ,,cake4 ,ingredients4--,the weight of #d eggs in pounded loaf sugar1 the weight of #g in flour1 a little grated lemon-rind1 or essence of almonds1 or orange-flower water4 ,mode4--,break the #g eggs1 putting the yolks into one basin and the whites into another4 ,whisk the former1 and mix with them the sugar1 the grated lemon-rind1 or any other flavouring to taste2 heat them well together1 and add the whites of the eggs1 whisked to a froth4 ,put in the flour by degrees1 continuing to beat the mixture for hour1 butter a mould1 pour in the cake1 and bake it from #a to #a hour4 ,this is a very nice cake for desert1 and may be iced for a supper table1 or cut into slices and spread with jam1 which converts it into sandwiches4 ,time4--#a to #a hour4 ,average cost1 #as4 ,sufficient for #a cake4 ,seasonable at any time4 ,,sea-,,bream1 ,baked4 ,ingredients4--#a bream4 ,seasoning to taste of salt1 pepper1 and cayenne2 lb4 of butter4 ,mode4--,well wash the bream1 but do not remove the scales1 and wipe away all moisture with a nice dry cloth4 ,season it inside and out with salt1 pepper1 and cayenne1 and lay it in a baking-dish4 ,place the butter1 in small pieces1 upon the fish1 and bake for rather more than an hour4 ,to stuff this fish before baking1 will be found a great improvement4 ,time4--,rather more than an hour4 ,seasonable in summer4 ,note4--,this fish may be broiled over a nice clear fire1 and served with a good brown gravy or white sauce1 or it may be stewed in wine4 ,,sea-,,kale1 ,boiled4 ,ingredients4--,to each gallon of water allow one heaped tablespoonful of salt4 ,mode4--,well wash the kale1 cut away any worm-eaten pieces1 and tie it into small bunches2 put it into boiling water1 salted in the above proportion1 and let it boil quickly until tender4 ,take it out1 drain1 untie the bunches1 and serve with plain melted butter or white sauce1 a little of which may be poured over the kale4 ,sea-kale may also be parboiled and stewed in good brown gravy3 it will then take about hour altogether4 ,time4--#ae minutes2 when liked very thoroughly done1 allow an extra #e minutes4 ,average cost1 in full season1 #i;d4 per basket4 ,sufficient4--,allow #ab heads for #d or #e persons4 ,seasonable from ,february to ,june4 ,illustration3 ,,boiled ,,sea-,,kale4 ,,seed ,,biscuits4 ,ingredients4--#a lb4 of flour1 #a lb4 of sifted sugar1 lb4 of butter1 oz4 of caraway seeds1 #c eggs4 ,mode4--,beat the butter to a cream2 stir in the flour1 sugar1 and caraway seeds2 and when these ingredients are well mixed1 add the eggs1 which should be well whisked4 ,roll out the paste1 with a round cutter shape out the biscuits1 and bake them in a moderate oven from #aj to #ae minutes4 ,the tops of the biscuits may be brushed over with a little milk or the white of an egg1 and then a little sugar strewn over4 ,time4--#aj or #ae minutes4 ,average cost1 #as4 ,sufficient to make #c dozen biscuits4 ,seasonable at any time4 ,,seed-,,cake1 ,common4 ,ingredients4-- quartern of dough1 lb4 of good dripping1 #f oz4 of moist sugar1 oz4 of caraway seeds1 #a egg4 ,mode4--,if the dough is sent in from the bakers1 put it in a basin covered with a cloth1 and set it in a warm place to rise4 ,then with a wooden spoon beat the dripping to a liquid2 add it1 with the other ingredients1 to the dough1 and beat it until everything is very thoroughly mixed4 ,put it into a buttered tin1 and bake the cake for rather more than #b hours4 ,time4--,rather more than #b hours4 ,average cost1 #c;d4 ,seasonable at any time4 ,,seed-,,cake1 a ,very ,good4 ,ingredients4--#a lb4 of butter1 #f eggs1 lb4 of sifted sugar1 pounded mace and grated nutmeg to taste1 #a lb4 of flour1 oz4 of caraway seeds1 #a wineglassful of brandy4 ,mode4--,beat the butter to a cream2 dredge in the flour2 add the sugar1 mace1 nutmeg1 and caraway seeds1 and mix these ingredients well together4 ,whisk the eggs1 stir to them the brandy1 and beat the cake again for #aj minutes4 ,put it into a tin lined with buttered paper1 and bake it from #a to #b hours4 ,this cake would be equally nice made with currants1 and omitting the caraway seeds4 ,time4--#a to #b hours4 ,average cost1 #bs4 #f;d4 ,seasonable at any time4 ,,semolina ,,pudding1 ,baked4 ,ingredients4--#c oz4 of semolina1 #a pint of milk1 lb4 of sugar1 #ab bitter almonds1 #c oz4 of butter1 #d eggs4 ,mode4--,flavour the milk with the bitter almonds1 by infusing them in it by the side of the fire for about hour2 then strain it1 and mix with it the semolina1 sugar1 and butter4 ,stir these ingredients over the fire for a few minutes2 then take them off1 and gradually mix in the eggs1 which should be well beaten4 ,butter a pie-dish1 line the edges with puff-paste1 put in the pudding1 and bake in rather a slow oven from #dj to #ej minutes4 ,serve with custard sauce or stewed fruit1 a little of which may be poured over the pudding4 ,time4--#dj to #ej minutes4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,semolina ,,soup4 ,ingredients4--#e oz4 of semolina1 #b quarts of boiling stock4 ,mode4--,drop the semolina into the boiling stock1 and keep stirring1 to prevent its burning4 ,simmer gently for half an hour1 and serve4 ,time4-- an hour4 ,average cost1 #aj;d4 per quart1 or #d;d4 ,sufficient for #h persons4 ,seasonable all the year4 ,,september--,,bills ,,of ,,fare4 ,dinner for #ah ,persons4 ,first ,course4 ,julienne ,soup1 removed by ,brill ,shrimp ,sauce4 ,red ,mullet ,italian ,sauce4 ,vase of ,fried ,eels4 ,flowers4 ,giblet ,soup1 removed by ,salmon and ,lobster ,sauce4 ,entres4 ,lamb ,cutlets and ,french ,beans4 ,fillets of ,chicken ,vase of ,oysters au ,gratin4 and ,truffles4 ,flowers4 ,sweetbreads and ,tomato ,sauce4 ,second ,course4 ,saddle of ,mutton4 ,veal-and-,ham ,pie4 ,chickens la ,bchamel4 ,vase of ,braised ,goose4 ,flowers4 ,broiled ,ham1 garnished with ,cauliflowers4 ,fillet of ,veal4 ,third ,course4 ,partridges1 ,custards4 removed by ,apple ,tart4 ,plum-pudding4 ,compte of ,greengages4 ,noyeau ,jelly4 ,vase of ,lemon ,cream4 ,flowers4 ,pastry ,sandwiches4 ,plum ,tart4 ,grouse ,bread ,sauce1 ,custards4 removed by ,nesselrode ,pudding4 ,dessert and ,ices4 ,dinner for #ab persons4 ,first ,course4--,mock-turtle soup2 soup la ,jardinire2 salmon and lobster sauce2 fried whitings2 stewed eels4 ,entres4--,veal cutlets2 scalloped oysters2 curried fowl2 grilled mushrooms4 ,second ,course4--,haunch of mutton2 boiled calf's head la ,bchamel2 braised ham2 roast fowls aux ,cressons4 ,third ,course4--,leveret2 grouse2 cabinet pudding1 iced pudding2 compte of plums2 damson tart2 cream2 fruit jelly2 prawns2 lobster salad4 ,dessert and ices4 ,dinner for #h persons4 ,first ,course4--,flemish soup2 turbot1 garnished with fried smelts2 red mullet and ,italian sauce4 ,entres4--,tendrons de veau and truffles2 lamb cutlets and sauce piquante4 ,second ,course4--,loin of veal la ,bchamel2 roast haunch of venison2 braised ham2 grouse pie2 vegetables4 ,third ,course4--,roast hare2 plum tart2 whipped cream2 punch jelly2 compte of damsons2 marrow pudding2 dessert4 ,dinner for #f persons4 ,first ,course4--,game soup2 crimped skate2 slices of salmon la genvse4 ,entres4---,fricasseed sweetbreads2 savoury rissoles4 ,second ,course4--,sirloin of beef and horseradish sauce2 boiled leg of mutton and caper sauce2 vegetables4 ,third ,course4--,roast partridges2 charlotte ,russe2 apricots and rice2 fruit jelly2 cabinet pudding2 dessert4 99 99 99 99 99 ,first ,course4--,thick gravy soup2 fillets of turbot la crme2 stewed eels4 ,entres4--,vol-au-vent of lobster2 salmi of grouse4 ,second ,course4--,haunch of venison2 rump of beef la ,jardinire2 hare1 boned and larded1 with mushrooms4 ,third ,course4--,roast grouse2 apricot blancmange2 compte of peaches2 plum-tart2 custards2 plum-pudding2 dessert4 ,,september1 ,plain ,family ,dinners for4 ,sunday4--#a4 ,julienne soup4 #b4 ,roast ribs of beef1 ,yorkshire pudding1 horseradish sauce1 ,french beans1 and potatoes4 #c4 ,greengage pudding1 vanilla cream4 ,monday4--#a4 ,crimped skate and crab sauce4 #b4 ,cold beef and salad1 small veal-and-ham pie4 #c4 ,vegetable marrow and white sauce4 ,tuesday4--#a4 ,fried soles1 melted butter4 #b4 ,bowled fowls1 parsley-and-butter2 bacon-cheek1 garnished with ,french beans2 beef rissoles1 made from remains of cold beef4 #c4 ,plum tart and cream4 ,wednesday4--#a4 ,boiled round of beef1 carrots1 turnips1 and suet dumplings2 marrow on toast4 #b4 ,baked damsons and rice4 ,thursday4--#a4 ,vegetable soup1 made from liquor that beef was boiled in4 #b4 ,lamb cutlets and cucumbers1 cold beef and salad4 #c4 ,apple pudding4 ,friday4--#a4 ,baked soles4 #b4 ,bubble-and-squeak1 made from cold beef2 veal cutlets and rolled bacon4 #c4 ,damson tart4 ,saturday4--#a4 ,irish stew1 rump-steaks and oyster-sauce4 #b4 ,somersetshire dumplings4 99 99 99 99 99 ,sunday4--#a4 ,fried filleted soles and anchovy sauce4 #b4 ,roast leg of mutton1 brown onion sauce1 ,french beans1 and potatoes2 half calf's head1 tongue1 and brains4 #c4 ,plum-tart2 custards1 in glasses4 ,monday4--#a4 ,vegetable-marrow soup4 #b4 ,calf's head la matre d'htel1 from remains of cold head2 boiled brisket of beef and vegetables4 #c4 ,stewed fruit and baked rice pudding4 ,tuesday4--#a4 ,roast fowls and water-cresses2 boiled bacon1 garnished with tufts of cauliflower2 hashed mutton1 from remains of mutton of ,sunday4 #b4 ,baked plum-pudding4 ,wednesday4--#a4 ,boiled knuckle of veal and rice1 turnips1 potatoes2 small ham1 garnished with ,french beans4 #b4 ,baked apple pudding4 ,thursday4--#a4 ,brill and shrimp sauce4 #b4 ,roast hare1 gravy1 and red-currant jelly2 mutton cutlets and mashed potatoes4 #c4 ,scalloped oysters1 instead of pudding4 ,friday4--#a4 ,small roast loin of mutton2 the remains of hare1 jugged2 vegetable marrow and potatoes4 #b4 ,damson pudding4 ,saturday4--#a4 ,rump-steaks1 broiled1 and oyster-sauce1 mashed potatoes2 veal-and-ham pie1--the ham may be cut from that boiled on ,wednesday1 if not all eaten cold for breakfast4 #b4 ,lemon pudding4 ,,september1 ,things in ,season4 ,fish4--,brill1 carp1 cod1 eels1 flounders1 lobsters1 mullet1 oysters1 plaice1 prawns1 skate1 soles1 turbot1 whiting1 whitebait4 ,meat4--,beef1 lamb1 mutton1 pork1 veal4 ,poultry4--,chickens1 ducks1 fowls1 geese1 larks1 pigeons1 pullets1 rabbits1 teal1 turkeys4 ,game4--,black-cock1 buck venison1 grouse1 hares1 partridges1 pheasants4 ,vegetables4--,artichokes1 asparagus1 beans1 cabbage sprouts1 carrots1 celery1 lettuces1 mushrooms1 onions1 pease1 potatoes1 salads1 sea-kale1 sprouts1 tomatoes1 turnips1 vegetable marrows1--various herbs4 ,fruit4--,bullaces1 damsons1 figs1 filberts1 grapes1 melons1 morella cherries1 mulberries1 nectarines1 peaches1 pears1 plums1 quinces1 walnuts4 ,,shad1 to ,dress4 ,ingredients4--#a shad1 oil1 pepper1 and salt4 ,mode4--,scale1 empty and wash the fish carefully1 and make two or three incisions across the back4 ,season it with pepper and salt1 and let it remain in oil for hour4 ,broil it on both sides over a clear fire1 and serve with caper sauce4 ,this fish is much esteemed by the ,french1 and by them is considered excellent4 ,time4--,nearly #a hour4 ,average cost4--,seldom bought4 ,seasonable from ,april to ,june4 ,,sheep',s ,,brains1 en ,matelote 7an ,entre74 ,ingredients4--#f sheep's brains1 vinegar1 salt1 a few slices of bacon1 #a small onion1 #b cloves1 a small bunch of parsley1 sufficient stock or weak broth to cover the brains1 #a tablespoonful of lemon-juice1 matelote sauce4 ,mode4--,detach the brains from the head without breaking them1 and put them into a pan of warm water2 remove the skin1 and let them remain for two hours4 ,have ready a saucepan of boiling water1 add a little vinegar and salt1 and put in the brains4 ,when they are quite firm1 take them out and put them into very cold water4 ,place #b or #c slices of bacon in a stewpan1 put in the brains1 the onion stuck with #b cloves1 the parsley1 and a good seasoning of pepper and salt2 cover with stock1 or weak broth1 and boil them gently for about #be minutes4 ,have ready some crotons2 arrange these in the dish alternately with the brains1 and cover with a matelote sauce1 to which has been added the above proportion of lemon-juice4 ,time4--#be minutes4 ,average cost1 #as4 #f;d4 ,sufficient for #f persons4 ,seasonable at any time4 ,,sheep',s ,,feet or ,,trotters 7,soyer's ,recipe74 ,ingredients4--#ab feet1 lb4 of beef or mutton suet1 #b onions1 #a carrot1 #b bay-leaves1 #b sprigs of thyme1 #a oz4 of salt1 oz4 of pepper1 #b tablespoonfuls of flour1 #b quarts of water1 lb4 of fresh butter1 #a teaspoonful of salt1 #a teaspoonful of flour1 teaspoonful of pepper1 a little grated nutmeg1 the juice of #a lemon1 #a gill of milk1 the yolks of #b eggs4 ,mode4--,have the feet cleaned1 and the long bone extracted from them4 ,put the suet into a stewpan1 with the onions and carrot sliced1 the bay-leaves1 thyme1 salt1 and pepper1 and let these simmer for #e minutes4 ,add #b tablespoonfuls of flour and the water1 and keep stirring till it boils2 then put in the feet4 ,let these simmer for #c hours1 or until perfectly tender1 and take them and lay them on a sieve4 ,mix together1 on a plate1 with the back of a spoon1 butter1 salt1 flour 7#a teaspoonful71 pepper1 nutmeg1 and lemon-juice as above1 and put the feet1 with a gill of milk1 into a stewpan4 ,when very hot1 add the butter1 c41 and stir continually till melted4 ,now mix the yolks of #b eggs with #e tablespoonfuls of milk2 stir this to the other ingredients1 keep moving the pan over the fire continually for a minute or two1 but do not allow it to boil after the eggs are added4 ,serve in a very hot dish1 and garnish with crotons1 or sippets of toasted bread4 ,time4--#c hours4 ,average cost1 #as4 #f;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,sheep',s ,,head4 ,ingredients4--#a sheep's head1 sufficient water to cover it1 #c carrots1 #c turnips1 #b or #c parsnips1 #c onions1 a small bunch of parsley1 #a teaspoonful of pepper1 #c teaspoonfuls of salt1 lb4 of ,scotch oatmeal4 ,mode4--,clean the head well1 and let it soak in warm water for #b hours1 to get rid of the blood2 put it into a saucepan1 with sufficient cold water to cover it1 and when it boils1 add the vegetables1 peeled and sliced1 and the remaining ingredients2 before adding the oatmeal1 mix it to a smooth batter with a little of the liquor4 ,keep stirring till it boils up2 then shut the saucepan closely1 and let it stew gently for #a or #b hours4 ,it may be thickened with rice or barley1 but oatmeal is preferable4 ,time4--#a to #b hours4 ,average cost1 #h;d4 each4 ,sufficient for #c persons4 ,seasonable at any time4 ,,shortbread1 ,scotch4 ,ingredients4--#b lbs4 of flour1 #a lb4 of butter1 lb4 of pounded loaf sugar1 oz4 of caraway seeds1 #a oz4 of sweet almonds1 a few strips of candied orange-peel4 ,mode4--,beat the butter to a cream1 gradually dredge in the flour1 and add the sugar1 caraway seeds1 and sweet almonds1 which should be blanched and cut into small pieces4 ,work the paste until it is quite smooth1 and divide it into six pieces4 ,put each cake on a separate piece of paper1 roll the paste out square to the thickness of about an inch1 and pinch it upon all sides4 ,prick it well1 and ornament with one or two strips of candied orange-peel4 ,put the cakes into a good oven1 and bake them from #be to #cj minutes4 ,time4--#be to #cj minutes4 ,average cost1 for this quantity1 #bs4 ,sufficient to make #f cakes4 ,seasonable at any time4 ,illustration3 ,,shortbread4 ,note4--,where the flavour of the caraway seeds is disliked1 omit them1 and add rather a larger proportion of candied peel4 ,,shrimp ,,sauce1 for ,various ,kinds of ,fish4 ,ingredients4--#a_/c pint of melted butter1 pint of picked shrimps1 cayenne to taste4 ,mode4--,make the melted butter very smoothly1 shell the shrimps 7sufficient to make pint when picked71 and put them into the butter2 season with cayenne1 and let the sauce just simmer1 but do not allow it to boil4 ,when liked1 a teaspoonful of anchovy sauce may be added4 ,time4--#a minute to simmer4 ,average cost1 #f;d4 ,sufficient for #c or #d persons4 ,,shrimps ,,or ,,prawns1 to ,boil4 ,ingredients4-- lb4 salt to each gallon of water4 ,mode4--,prawns should be very red1 and have no spawn under the tail2 much depends on their freshness and the way in which they are cooked4 ,throw them into boiling water1 salted as above1 and keep them boiling for about #g or #h minutes4 ,shrimps should be done in the same way2 but less time must be allowed4 ,it may easily be known when they are done by their changing colour4 ,care should be taken that they are not over-boiled1 as they then become tasteless and indigestible4 ,time4--,prawns1 about #h minutes2 shrimps1 about #e minutes4 ,average cost1 prawns1 #bs4 per lb42 shrimps1 #f;d4 per pint4 ,seasonable all the year4 ,,shrimps ,,or ,,prawns1 ,buttered4 ,ingredients4--#a pint of picked prawns or shrimps1 pint of stock1 thickening of butter and flour2 salt1 cayenne1 and nutmeg to taste4 ,mode4--,pick the prawns or shrimps1 and put them in a stewpan with the stock2 add a thickening of butter and flour2 season1 and simmer gently for #c minutes4 ,serve on a dish garnished with fried bread or toasted sippets4 ,cream sauce may be substituted for the gravy4 ,time4--#c minutes4 ,average cost for this quantity1 #as4 #d;d4 ,,shrimps1 ,potted4 ,ingredients4--#a pint of shelled shrimps1 lb4 of fresh butter1 #a blade of pounded mace1 cayenne to taste2 when liked1 a little nutmeg4 ,mode4--,have ready a pint of picked shrimps1 and put them1 with the other ingredients1 into a stewpan2 let them heat gradually in the butter1 but do not let it boil4 ,pour into small pots1 and when cold1 cover with melted butter1 and carefully exclude the air4 ,time4-- hour to soak in the butter4 ,average cost for this quantity1 #as4 #c;d4 ,,skate1 to choose4 ,this fish should be chosen for its firmness1 breadth1 and thickness1 and should have a creamy appearance4 ,when crimped1 it should not be kept longer than a day or two1 as all kinds of crimped fish soon become sour4 ,thornback is often substituted for skate1 but is very inferior in quality to the true skate4 ,,skate1 ,boiled4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,cleanse and skin the skate1 lay it in a fish-kettle1 with sufficient water to cover it1 salted in the above proportion4 ,let it simmer very gently till done2 then dish it on a hot napkin1 and serve with shrimp1 lobster1 or caper sauce4 ,time4--,according to size1 from to #a hour4 ,average cost1 #d;d4 per lb4 ,seasonable from ,august to ,april4 ,,skate1 ,crimped4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,clean1 skin1 and cut the fish into slices1 which roll and tie round with string4 ,have ready some water highly salted1 put in the fish1 and boil till it is done4 ,drain well1 remove the string1 dish on a hot napkin1 and serve with the same sauces as above4 ,skate should never be eaten out of season1 as it is liable to produce diarrha and other diseases4 ,it may be dished without a napkin1 and the sauce poured over4 ,time4--,about #bj minutes4 ,average cost1 #d;d4 per lb4 ,seasonable from ,august to ,april4 ,,skate1 ,with ,caper ,sauce 7 la ,franaise74 ,ingredients4--#b or #c slices of skate1 pint of vinegar1 #b oz4 of salt1 teaspoonful of pepper1 #a sliced onion1 a small bunch of parsley1 #b bay-leaves1 #b or #c sprigs of thyme1 sufficient water to cover the fish4 ,mode4--,put in a fish-kettle all the above ingredients1 and simmer the skate in them till tender4 ,when it is done1 skin it neatly1 and pour over it some of the liquor in which it has been boiling4 ,drain it1 put it on a hot dish1 pour over it caper sauce1 and send some of the latter to table in a tureen4 ,time4-- hour4 ,average cost1 #d;d4 per lb4 ,seasonable from ,august to ,april4 ,note4--,skate may also be served with onion sauce1 or parsley and butter4 ,,skate1 ,small1 ,fried4 ,ingredients4--,skate1 sufficient vinegar to cover them1 salt and pepper to taste1 #a sliced onion1 a small bunch of parsley1 the juice of lemon1 hot dripping4 ,mode4--,cleanse the skate1 lay them in a dish1 with sufficient vinegar to cover them2 add the salt1 pepper1 onion1 parsley1 and lemon-juice1 and let the fish remain in this pickle for hour4 ,then drain them well1 flour them1 and fry of a nice brown1 in hot dripping4 ,they may be served either with or without sauce4 ,skate is not good if dressed too fresh1 unless it is crimped2 it should1 therefore1 be kept for a day1 but not long enough to produce a disagreeable smell4 ,time4--#aj minutes4 ,average cost1 #d;d4 per lb4 ,seasonable from ,august to ,april4 ,,smelts4 ,when good1 this fish is of a fine silvery appearance1 and when alive1 their backs are of a dark brown shade1 which1 after death1 fades to a light fawn4 ,they ought to have a refreshing fragrance1 resembling that of a cucumber4 ,,smelts1 to ,bake4 ,ingredients4--#ab smelts1 bread-crumbs1 lb4 of fresh butter1 #b blades of pounded mace2 salt and cayenne to taste4 ,mode4--,wash1 and dry the fish thoroughly in a cloth1 and arrange them nicely in a flat baking-dish4 ,cover them with fine bread-crumbs1 and place little pieces of butter all over them4 ,season and bake for #ae minutes4 ,just before serving1 add a squeeze of lemon-juice1 and garnish with fried parsley and cut lemon4 ,time4-- hour4 ,average cost1 #bs4 per dozen4 ,seasonable from ,october to ,may4 ,sufficient for #f persons4 ,,smelts1 to ,fry4 ,ingredients4--,egg and bread-crumbs1 a little flour2 boiling lard4 ,mode4--,smelts should be very fresh1 and not washed more than is necessary to clean them4 ,dry them in a cloth1 lightly flour1 dip them in egg1 and sprinkle over with very fine bread-crumbs1 and put them into boiling lard4 ,fry of a nice pale brown1 and be careful not to take off the light roughness of the crumbs1 or their beauty will be spoiled4 ,dry them before the fire on a drainer1 and serve with plain melted butter4 ,this fish is often used as a garnishing4 ,time4--#e minutes4 ,average cost1 #bs4 per dozen4 ,seasonable from ,october to ,may4 ,,snipes1 to ,dress4 ,illustration3 ,,roast ,,snipe4 ,ingredients4--,snipes1 butter1 flour1 toast4 ,mode4--,these1 like woodcocks1 should be dressed without being drawn4 ,pluck1 and wipe them outside1 and truss them with the head under the wing1 having previously skinned that and the neck4 ,twist the legs at the first joint1 press the feet upon the thighs1 and pass a skewer through these and the body4 ,place four on a skewer1 tie them on to the jack or spit1 and roast before a clear fire for about hour4 ,put some pieces of buttered toast into the dripping-pan to catch the trails2 flour and froth the birds nicely1 dish the pieces of toast with the snipes on them1 and pour round1 but not over them1 a little good brown gravy4 ,they should be sent to table very hot and expeditiously1 or they will not be worth eating4 ,time4--,about hour4 ,average cost1 #as4 #f;d4 to #bs4 the brace4 ,sufficient4--#d for a dish4 ,seasonable from ,november to ,february4 ,note4--,ortolans are trussed and dressed in the same manner4 ,,snipes1 to ,carve4 ,one of these small but delicious birds may be given1 whole1 to a gentleman2 but1 in helping a lady1 it will be better to cut them quite through the centre1 from #a to #b1 completely dividing them into equal and like portions1 and put only one half on the plate4 ,illustration3 ,,snipe4 ,,snow-,,cake4 ,ingredients4-- lb4 of tous-les-mois1 lb4 of white pounded sugar1 lb4 of fresh or washed salt butter1 #a egg1 the juice of #a lemon4 ,mode4--,beat the butter to a cream2 then add the egg1 previously well beaten1 and then the other ingredients2 if the mixture is not light1 add another egg1 and beat for hour1 until it turns white and light4 ,line a flat tin1 with raised edges1 with a sheet of buttered paper2 pour in the cake1 and put it into the oven4 ,it must be rather slow1 and the cake not allowed to brown at all4 ,if the oven is properly heated1 #a to #a hour will be found long enough to bake it4 ,let it cool a few minutes1 then with a clean sharp knife cut it into small square pieces1 which should be gently removed to a large flat dish to cool before putting away4 ,this will keep for several weeks4 ,time4--#a to #a hour4 ,average cost1 #as4 #c;d4 ,seasonable at any time4 ,,snow-,,cake 7a genuine ,scotch ,recipe74 ,ingredients4--#a lb4 of arrowroot1 lb4 of pounded white sugar1 lb4 of butter1 the whites of #f eggs2 flavouring to taste1 of essence of almonds1 or vanilla1 or lemon4 ,mode4--,beat the butter to a cream2 stir in the sugar and arrowroot gradually1 at the same time beating the mixture4 ,whisk the whites of the eggs to a stiff froth1 add them to the other ingredients1 and beat well for #bj minutes4 ,put in whichever of the above flavourings may be preferred2 pour the cake into a buttered mould or tin1 and bake it in a moderate oven from #a to #a hour4 ,time4--#a to #a hour4 ,average cost1 with the best ,bermuda arrowroot1 #ds4 #f;d42 with ,st4 ,vincent ditto1 #bs4 #i;d4 ,sufficient to make a moderate-sized cake4 ,seasonable at any time4 ,,soda-,,biscuits4 ,ingredients4--#a lb4 of flour1 lb4 of pounded loaf sugar1 lb4 of fresh butter1 #b eggs1 #a small teaspoonful of carbonate of soda4 ,mode4--,put the flour 7which should be perfectly dry7 into a basin2 rub in the butter1 add the sugar1 and mix these ingredients well together4 ,whisk the eggs1 stir them into the mixture1 and beat it well1 until everything is well incorporated4 ,quickly stir in the soda1 roll the paste out until it is about inch thick1 cut it into small round cakes with a tin cutter1 and bake them from #ab to #ah minutes in rather a brisk oven4 ,after the soda is added1 great expedition is necessary in rolling and cutting out the paste1 and in putting the biscuits immediately into the oven1 or they will be heavy4 ,time4--#ab to #ah minutes4 ,average cost1 #as4 ,sufficient to make about #c dozen cakes4 ,seasonable at any time4 ,,soda-,,bread4 ,ingredients4--,to every #b lbs4 of flour allow #a teaspoonful of tartaric acid1 #a teaspoonful of salt1 #a teaspoonful of carbonate of soda1 #b breakfast-cupfuls of cold milk4 ,mode4--,let the tartaric acid and salt be reduced to the finest possible powder2 then mix them well with the flour4 ,dissolve the soda in the milk1 and pour it several times from one basin to another1 before adding it to the flour4 ,work the whole quickly into a light dough1 divide it into #b loaves1 and put them into a well-heated oven immediately1 and bake for an hour4 ,sour milk or buttermilk may be used1 but then a little less acid will be needed4 ,time4--#a hour4 ,,soda-,,cake4 ,ingredients4-- lb4 of butter1 #a lb4 of flour1 lb4 of currants1 lb4 of moist sugar1 #a teacupful of milk1 #c eggs1 #a teaspoonful of carbonate of soda4 ,mode4--,rub the butter into the flour1 add the currants and sugar1 and mix these ingredients well together4 ,whisk the eggs well1 stir them to the flour1 c41 with the milk1 in which the soda should be previously dissolved1 and beat the whole up together with a wooden spoon or beater4 ,divide the dough into two pieces1 put them into buttered moulds or cake-tins1 and bake in a moderate oven for nearly an hour4 ,the mixture must be extremely well beaten up1 and not allowed to stand after the soda is added to it1 but must be placed in the oven immediately4 ,great care must also be taken that the cakes are quite done through1 which may be ascertained by thrusting a knife into the middle of them3 if the blade looks bright when withdrawn1 they are done4 ,if the tops acquire too much colour before the inside is sufficiently baked1 cover them over with a piece of clean white paper1 to prevent them from burning4 ,time4--#a hour4 ,average cost1 #as4 #f;d4 ,sufficient to make #b small cakes4 ,seasonable at any time4 ,,sole ,,or ,,cod ,,pie4 ,ingredients4--,the remains of cold boiled sole or cod1 seasoning to taste of pepper1 salt1 and pounded mace1 #a dozen oysters to each lb4 of fish1 #c tablespoonfuls of white stock1 #a teacupful of cream thickened with flour1 puff paste4 ,mode4--,clear the fish from the bones1 lay it in a pie-dish1 and between each layer put a few oysters and a little seasoning2 add the stock1 and1 when liked1 a small quantity of butter2 cover with puff paste1 and bake for hour4 ,boil the cream with sufficient flour to thicken it2 pour in the pie1 and serve4 ,time4-- hour4 ,average cost for this quantity1 #aj;d4 ,sufficient for #d persons4 ,seasonable at any time4 ,,soles1 to ,choose4 ,this fish should be both thick and firm4 ,if the skin is difficult to be taken off1 and the flesh looks grey1 it is good4 ,,soles1 ,baked4 ,ingredients4--#b soles1 lb4 of butter1 egg1 and bread-crumbs1 minced parsley1 #a glass of sherry1 lemon-juice2 cayenne and salt to taste4 ,mode4--,clean1 skin1 and well wash the fish1 and dry them thoroughly in a cloth4 ,brush them over with egg1 sprinkle with bread-crumbs mixed with a little minced parsley1 lay them in a large flat baking-dish1 white side uppermost2 or if it will not hold the two soles1 they may each be laid on a dish by itself2 but they must not be put one on the top of the other4 ,melt the butter1 and pour it over the whole1 and bake for #bj minutes4 ,take a portion of the gravy that flows from the fish1 add the wine1 lemon-juice1 and seasoning1 give it one boil1 skim1 pour it under the fish1 and serve4 ,time4--#bj minutes4 ,average cost1 #as4 to #bs4 per pair4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,soles1 ,boiled4 ,ingredients4-- lb4 salt to each gallon of water4 ,mode4--,cleanse and wash the fish carefully1 cut off the fins1 but do not skin it4 ,lay it in a fish-kettle1 with sufficient cold water to cover it1 salted in the above proportion4 ,let it gradually come to a boil1 and keep it simmering for a few minutes1 according to the size of the fish4 ,dish it on a hot napkin after well draining it1 and garnish with parsley and cut lemon4 ,shrimp1 or lobster sauce1 and plain melted butter1 are usually sent to table with this dish4 ,time4--,after the water boils1 #g minutes for a middling-sized sole4 ,average cost1 #as4 to #bs4 per pair4 ,sufficient4--#a middling-sized sole for two persons4 ,seasonable at any time4 ,,soles1 ,boiled or ,fried1 to ,help4 ,the usual way of helping this fish is to cut it right through1 bone and all1 distributing it in nice and not too large pieces4 ,a moderately-sized sole will be sufficient for three slices2 namely1 the head1 middle1 and tail4 ,the guests should be asked which of these they prefer4 ,a small one will only give two slices4 ,if the sole is very large1 the upper side may be raised from the bone1 and then divided into pieces2 and the under side afterwards served in the same way4 ,in helping ,filleted ,soles1 one fillet is given to each person4 ,,soles1 ,filleted1 l',italienne4 ,ingredients4--#b soles2 salt1 pepper1 and grated nutmeg to taste2 egg and bread-crumbs1 butter1 the juice of #a lemon4 ,mode4--,skin1 and carefully wash the soles1 separate the meat from the bone1 and divide each fillet in two pieces4 ,brush them over with white of egg1 sprinkle with bread-crumbs and seasoning1 and put them in a baking-dish4 ,place small pieces of butter over the whole1 and bake for hour4 ,when they are nearly done1 squeeze the juice of a lemon over them1 and serve on a dish1 with ,italian sauce 7see ,sauces7 poured over4 ,time4-- hour4 ,average cost1 from #as4 to #bs4 per pair4 ,sufficient for #d or #e persons4 ,seasonable at anytime4 ,whiting may be dressed in the same manner1 and will be found very delicious4 ,,soles1 ,fricasseed4 ,ingredients4--#b middling-sized soles1 #a small one1 teaspoonful of chopped lemon-peel1 #a teaspoonful of chopped parsley1 a little grated bread2 salt1 pepper1 and nutmeg to taste2 #a egg1 #b oz4 butter1 pint of good gravy1 #b tablespoonfuls of port wine1 cayenne and lemon-juice to taste4 ,mode4--,fry the soles of a nice brown1 and drain them well from fat4 ,take all the meat from the small sole1 chop it fine1 and mix with it the lemon-peel1 parsley1 bread1 and seasoning2 work altogether1 with the yolk of an egg and the butter2 make this into small balls1 and fry them4 ,thicken the gravy with a dessertspoonful of flour1 add the port wine1 cayenne1 and lemon-juice2 lay in the #b soles and balls2 let them simmer gently for #e minutes2 serve hot1 and garnish with cut lemon4 ,time4--#aj minutes to fry the soles4 ,average cost for this quantity1 #cs4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,soles1 ,fried ,filleted4 ,soles for filleting should be large1 as the flesh can be more easily separated from the bones1 and there is less waste4 ,skin and wash the fish1 and raise the meat carefully from the bones1 and divide it into nice handsome pieces4 ,the more usual way is to roll the fillets1 after dividing each one in two pieces1 and either bind them round with twine1 or run a small skewer through them4 ,brush over with egg1 and cover with bread-crumbs2 fry them as directed in the foregoing recipe1 and garnish with fried parsley and cut lemon4 ,when a pretty dish is desired1 this is by far the most elegant mode of dressing soles1 as they look much better than when fried whole4 ,instead of rolling the fillets1 they may be cut into square pieces1 and arranged in the shape of a pyramid on the dish4 ,time4--,about #aj minutes4 ,average cost1 from #as4 to #bs4 per pair4 ,sufficient1 #b large soles for #f persons4 ,seasonable at any time4 ,,soles1 ,fried4 ,ingredients4--#b middling-sized soles1 hot lard or clarified dripping1 egg1 and bread-crumbs4 ,mode4--,skin and carefully wash the soles1 and cut off the fins1 wipe them very dry1 and let them remain in the cloth until it is time to dress them4 ,have ready some fine bread-crumbs and beaten egg2 dredge the soles with a little flour1 brush them over with egg1 and cover with bread-crumbs4 ,put them in a deep pan1 with plenty of clarified dripping or lard 7when the expense is not objected to1 oil is still better7 heated1 so that it may neither scorch the fish nor make them sodden4 ,when they are sufficiently cooked on one side1 turn them carefully1 and brown them on the other3 they may be considered ready when a thick smoke rises4 ,lift them out carefully1 and lay them before the fire on a reversed sieve and soft paper1 to absorb the fat4 ,particular attention should be paid to this1 as nothing is more disagreeable than greasy fish3 this may be always avoided by dressing them in good time1 and allowing a few minutes for them to get thoroughly crisp1 and free from greasy moisture4 ,dish them on a hot napkin1 garnish with cut lemon and fried parsley1 and send them to table with shrimp sauce and plain melted butter4 ,time4--#aj minutes for large soles2 less time for small ones4 ,average cost1 from #as4 to #bs4 per pair4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,,soles1 with ,mushrooms4 ,ingredients4--#a pint of milk1 #a pint of water1 #a oz4 butter1 #a oz4 salt1 a little lemon-juice1 #b middling-sized soles4 ,mode4--,cleanse the soles1 but do not skin them1 and lay them in a fish-kettle1 with the milk1 water1 butter1 salt1 and lemon-juice4 ,bring them gradually to boil1 and let them simmer very gently till done1 which will be in about #g minutes4 ,take them up1 drain them well on a cloth1 put them on a hot dish1 and pour over them a good mushroom sauce4 7,see ,sauces47 ,time4--,after the water boils1 #g minutes4 ,sufficient for #d persons4 ,seasonable at any time4 ,,soles1 with ,cream ,sauce4 ,ingredients4--#b soles2 salt1 cayenne1 and pounded mace to taste2 the juice of lemon1 salt and water1 pint of cream4 ,mode4--,skin1 wash1 and fillet the soles1 and divide each fillet in #b pieces2 lay them in cold salt and water1 which bring gradually to a boil4 ,when the water boils1 take out the fish1 lay it in a delicately clean stewpan1 and cover with the cream4 ,add the seasoning1 simmer very gently for ten minutes1 and1 just before serving1 put in the lemon-juice4 ,the fillets may be rolled1 and secured by means of a skewer2 but this is not so economical a way of dressing them1 as double the quantity of cream is required4 ,time4--#aj minutes in the cream4 ,average cost1 from #as4 to #bs4 per pair4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,this will be found a most delicate and delicious dish4 ,,souffl1 to make4 ,ingredients4--#c heaped tablespoonfuls of potato-flour1 rice-flour1 arrowroot1 or tapioca1 #a pint of milk1 #e eggs1 a piece of butter the size of a walnut1 sifted sugar to taste1 saltspoonful of salt flavouring4 ,mode4--,mix the potato-flour1 or whichever one of the above ingredients is used1 with a little of the milk2 put it into a saucepan1 with the remainder of the milk1 the butter1 salt1 and sufficient pounded sugar to sweeten the whole nicely4 ,stir these ingredients over the fire until the mixture thickens2 then take it off the fire1 and let it cool a little4 ,separate the whites from the yolks of the eggs1 beat the latter1 and stir them into the souffl batter4 ,now whisk the whites of the eggs to the firmest possible froth1 for on this depends the excellence of the dish2 stir them to the other ingredients1 and add a few drops of essence of any flavouring that may be preferred2 such as vanilla1 lemon1 orange1 ginger1 c4 c4 ,pour the batter into a souffl-dish1 put it immediately into the oven1 and bake for about hour2 then take it out1 put the dish into another more ornamental one1 such as is made for the purpose2 hold a salamander or hot shovel over the souffl1 strew it with sifted sugar1 and send it instantly to table4 ,the secret of making a souffl well1 is to have the eggs well whisked1 but particularly the whites1 the oven not too hot1 and to send it to table the moment it comes from the oven4 ,if the souffl be ever so well made1 and it is allowed to stand before being sent to table1 its appearance and goodness will be entirely spoiled4 ,souffls may be flavoured in various ways1 but must be named accordingly4 ,vanilla is one of the most delicate and recherch flavourings that can be used for this very fashionable dish4 ,time4--,about hour in the oven2 #b or #c minutes to hold the salamander over4 ,average cost1 #as4 ,sufficient for #c or #d persons4 ,seasonable at any time4 ,illustration3 ,,souffl-,,pan4 ,,soups1 ,general ,directions for ,making4 ,,lean1 ,,juicy ,,beef1 ,,mutton1 ,,and ,,veal form the basis of all good soups2 therefore it is advisable to procure those pieces which afford the richest succulence1 and such as are fresh-killed4 ,stale meat renders soups bad1 and fat is not well adapted for making them4 ,the principal art in composing good rich soup is so to proportion the several ingredients that the flavour of one shall not predominate over another1 and that all the articles of which it is composed shall form an agreeable whole4 ,care must be taken that the roots and herbs are perfectly well cleaned1 and that the water is proportioned to the quantity of meat and other ingredients1 allowing a quart of water to a pound of meat for soups1 and half that quantity for gravies4 ,in making soups or gravies1 gentle stewing or simmering is absolutely necessary4 ,it may be remarked1 moreover1 that a really good soup can never be made but in a well-closed vessel1 although1 perhaps1 greater wholesomeness is obtained by an occasional exposure to the air4 ,soups will1 in general1 take from four to six hours doing1 and are much better prepared the day before they are wanted4 ,when the soup is cold1 the fat may be easily and completely removed2 and in pouring it off1 care must be taken not to disturb the settlings at the bottom of the vessel1 which are so fine that they will escape through a sieve4 ,a very fine hair-sieve or cloth is the best strainer2 and if the soup is strained while it is hot1 let the tamis or cloth be previously soaked in cold water4 ,clear soups must be perfectly transparent1 and thickened soups about the consistency of cream4 ,to obtain a really clear and transparent soup1 it is requisite to continue skimming the liquor until there is not a particle of scum remaining1 this being commenced immediately after the water is added to the meat4 ,to thicken and give body to soups and gravies1 potato-mucilage1 arrowroot1 bread-raspings1 isinglass1 flour and butter1 barley1 rice1 or oatmeal are used4 ,a piece of boiled beef pounded to a pulp1 with a bit of butter and flour1 and rubbed through a sieve1 and gradually incorporated with the soup1 will be found an excellent addition4 ,when soups and gravies are kept from day to day in hot weather1 they should be warmed up every day1 put into fresh-scalded pans or tureens1 and placed in a cool larder4 ,in temperate weather1 every other day may be sufficient4 ,stock made from meat only keeps good longer than that boiled with vegetables1 the latter being liable to turn the mixture sour1 particularly in very warm weather4 ,,various ,,herbs ,,and ,,vegetables are required for the purpose of making soups and gravies4 ,of these the principal are1--,scotch barley1 pearl barley1 wheat flour1 oatmeal1 bread-raspings1 pease1 beans1 rice1 vermicelli1 macaroni1 isinglass1 potato-mucilage1 mushroom or mushroom-ketchup1 champignons1 parsnips1 carrots1 beetroot1 turnips1 garlic1 shalots1 and onions4 ,sliced onions1 fried with butter and flour till they are browned1 and then rubbed through a sieve1 are excellent to heighten the colour and flavour of brown soups and sauces1 and form the basis of many of the fine relishes furnished by the cook4 ,the older and drier the onion1 the stronger will be its flavour4 ,leeks1 cucumber1 or burnet vinegar2 celery or celery seed pounded4 ,the latter1 though equally strong1 does not impart the delicate sweetness of the fresh vegetable2 and when used as a substitute1 its flavour should be corrected by the addition of a bit of sugar4 ,cress-seed1 parsley1 common thyme1 lemon thyme1 orange thyme1 knotted marjoram1 sage1 mint1 winter savoury1 and basil4 ,as fresh green basil is seldom to be procured1 and its fine flavour is soon lost1 the best way of preserving the extract is by pouring wine on the fresh leaves4 ,,for ,,the ,,seasoning ,,of ,,soups1 bay-leaves1 tomato1 tarragon1 chervil1 burnet1 allspice1 cinnamon1 ginger1 nutmeg1 clove1 mace1 black and white pepper1 essence of anchovy1 lemon peel and juice1 and ,seville orange juice1 are all taken4 ,the latter imparts a finer flavour than the lemon1 and the acid is much milder4 ,these materials1 with wine1 mushroom ketchup1 ,harvey's sauce1 tomato sauce1 combined in various proportions1 are1 with other ingredients1 manipulated into an almost endless variety of excellent soups and gravies4 ,soups1 which are intended to constitute the principal part of a meal1 certainly ought not to be flavoured like sauces1 which are only designed to give a relish to some particular dish4 ,,soup-,,making1 the ,chemistry and ,economy of4 ,stock being the basis of all meat soups1 and1 also1 of all the principal sauces1 it is essential to the success of these culinary operations1 to know the most complete and economical method of extracting1 from a certain quantity of meat1 the best possible stock1 or broth4 ,the theory and philosophy of this process we will1 therefore1 explain1 and then proceed to show the practical course to be adopted4 ,as all meat is principally composed of fibres1 fat1 gelatine1 osmazome1 and albumen1 it is requisite to know that the fibres are inseparable1 constituting almost all that remains of the meat after it has undergone a long boiling4 ,,fat is dissolved by boiling2 but as it is contained in cells covered by a very fine membrane1 which never dissolves1 a portion of it always adheres to the fibres4 ,the other portion rises to the surface of the stock1 and is that which has escaped from the cells which were not whole1 or which have burst by boiling4 ,,gelatine is soluble2 it is the basis and the nutritious portion of the stock4 ,when there is an abundance of it1 it causes the stock1 when cold1 to become a jelly4 ,,osmazome is soluble even when cold and is that part of the meat which gives flavour and perfume to the stock4 ,the flesh of old animals contains more osmazome than that of young ones4 ,brown meats contain more than white1 and the former make the stock more fragrant4 ,by roasting meat1 the osmazome appears to acquire higher properties2 so1 by putting the remains of roast meats into your stock-pot1 you obtain a better flavour4 ,,albumen is of the nature of the white of eggs2 it can be dissolved in cold or tepid water1 but coagulates when it is put into water not quite at the boiling-point4 ,from this property in albumen1 it is evident that if the meat is put into the stock-pot when the water boils1 or after this is made to boil up quickly1 the albumen1 in both cases1 hardens4 ,in the first it rises to the surface1 in the second it remains in the meat1 but in both it prevents the gelatine and osmazome from dissolving2 and hence a thin and tasteless stock will be obtained4 ,it ought to be known1 too1 that the coagulation of the albumen in the meat always takes place1 more or less1 according to the size of the piece1 as the parts farthest from the surface always acquire that degree of heat which congeals it before entirely dissolving it4 ,,bones ought always to form a component part of the stock-pot4 ,they are composed of an earthy substance1--to which they owe their solidity1--of gelatine1 and a fatty fluid1 something like marrow4 ,two ounces of them contain as much gelatine as one pound of meat2 but in them1 this is so incased in the earthy substance1 that boiling-water can dissolve only the surface of whole bones4 ,by breaking them1 however1 you can dissolve more1 because you multiply their surfaces2 and by reducing them to powder or paste1 you can dissolve them entirely2 but you must not grind them dry4 ,we have said that gelatine forms the basis of stock2 but this1 though very nourishing1 is entirely without taste2 and to make the stock savoury1 it must contain osmazome4 ,of this1 bones do not contain a particle2 and that is the reason why stock made entirely of them is not liked2 but when you add meat to the broken or pulverized bones1 the osmazome contained in it makes the stock sufficiently savoury4 ,in concluding this part of our subject1 the following condensed hints and directions should be attended to in the economy of soup-making3-- ,,beef ,,makes ,,the ,,best ,,stock2 veal stock has less colour and taste2 whilst mutton sometimes gives it a tallowy smell1 far from agreeable1 unless the meat has been previously roasted or broiled4 ,fowls add very little to the flavour of stock1 unless they be old and fat4 ,pigeons1 when they are old1 add the most flavour to it2 and a rabbit or partridge is also a great improvement4 ,from the freshest meat the best stock is obtained4 ,,if ,,the ,,meat ,,be ,,boiled solely to make stock1 it must be cut up into the smallest possible pieces2 but1 generally speaking1 if it is desired to have good stock and a piece of savoury meat as well1 it is necessary to put a rather large piece into the stock-pot1 say sufficient for two or three days1 during which time the stock will keep well in all weathers4 ,choose the freshest meat1 and have it cut as thick as possible2 for if it is a thin1 flat piece1 it will not look well1 and will be very soon spoiled by the boiling4 ,,never ,,wash ,,meat1 as it deprives its surface of all its juices2 separate it from the bones1 and tie it round with tape1 so that its shape may be preserved1 then put it into the stock-pot1 and for each pound of meat1 let there be one pint of water2 press it down with the hand1 to allow the air1 which it contains1 to escape1 and which often raises it to the top of the water4 ,,put ,,the ,,stock-,,pot ,,on ,a ,,gentle ,,fire1 so that it may heat gradually4 ,the albumen will first dissolve1 afterwards coagulate2 and as it is in this state lighter than the liquid1 it will rise to the surface1 bringing with it all its impurities4 ,it is this which makes the scum4 ,the rising of the hardened albumen has the same effect in clarifying stock as the white of eggs2 and1 as a rule1 it may be said that the more scum there is1 the clearer will be the stock4 ,always take care that the fire is very regular4 ,,remove ,,the ,,scum when it rises thickly1 and do not let the stock boil1 because then one portion of the scum will be dissolved1 and the other go to the bottom of the pot2 thus rendering it very difficult to obtain a clear broth4 ,if the fire is regular1 it will not be necessary to add cold water in order to make the scum rise2 but if the fire is too large at first1 it will then be necessary to do so4 ,,when ,,the ,,stock ,,is ,,well ,,skimmed1 and begins to boil1 put in salt and vegetables1 which to every #c lbs4 of meat should consist of three carrots1 two turnips1 one parsnip1 a few leeks1 and a little celery4 ,you can add1 according to taste1 a piece of cabbage1 two or three cloves stuck in an onion1 and a tomato4 ,the latter gives a very agreeable flavour to the stock4 ,if burnt onion be added1 it ought1 according to the advice of a famous ,french chef1 to be tied in a little bag3 without this precaution1 the colour of the stock is liable to be clouded4 ,,by ,,this ,,time we will now suppose that you have chopped the bones which were separated from the meat1 and those which were left from the roast meat of the day before4 ,remember1 as was before pointed out1 that the more these are broken1 the more gelatine you will have4 ,the best way to break them up is to pound them roughly in an iron mortar1 adding1 from time to time1 a little water1 to prevent them getting heated4 ,it is a great saving thus to make use of the bones of meat1 which1 in too many ,english families1 we fear1 are entirely wasted2 for it is certain1 as previously stated1 that two ounces of bone contain as much gelatine 7which is the nutritive portion of stock7 as one pound of meat4 ,in their broken state tie them up in a bag1 and put them in the stock-pot2 adding the gristly parts of cold meat1 and trimmings1 which can be used for no other purpose4 ,if1 to make up the weight1 you have received from the butcher a piece of mutton or veal1 broil it slightly over a clear fire before putting it in the stock-pot1 and be very careful that it does not contract the least taste of being smoked or burnt4 ,,add ,,now ,,the ,,vegetables1 which1 to a certain extent1 will stop the boiling of the stock4 ,wait1 therefore1 till it simmers well up again1 then draw it to the side of the fire1 and keep it gently simmering till it is served1 preserving1 as before said1 your fire always the same4 ,cover the stock-pot well1 to prevent evaporation2 do not fill it up1 even if you take out a little stock1 unless the meat is exposed2 in which case a little boiling water may be added1 but only enough to cover it4 ,after six hours' slow and gentle simmering1 the stock is done2 and it should not be continued on the fire longer than is necessary1 or it will tend to insipidity4 ,note4--,it is on a good stock1 or first good broth and sauce1 that excellence in cookery depends4 ,if the preparation of this basis of the culinary art is intrusted to negligent or ignorant persons1 and the stock is not well skimmed1 but indifferent results will be obtained4 ,the stock will never be clear2 and when it is obliged to be clarified1 it is deteriorated both in quality and flavour4 ,in the proper management of the stock-pot an immense deal of trouble is saved1 inasmuch as one stock1 in a small dinner1 serves for all purposes4 ,above all things1 the greatest economy1 consistent with excellence1 should be practised1 and the price of everything which enters the kitchen correctly ascertained4 ,the theory of this part of ,household ,management may appear trifling1 but its practice is extensive1 and therefore it requires the best attention4 ,,soup1 ,baked4 ,ingredients4--#a lb4 of any kind of meat1 any trimmings or odd pieces2 #b onions1 #b carrots1 #b oz4 of rice1 #a pint of split peas1 pepper and salt to taste1 #d quarts of water4 ,mode4--,cut the meat and vegetables in slices1 add to them the rice and peas1 season with pepper and salt4 ,put the whole in a jar1 fill up with the water1 cover very closely1 and bake for #d hours4 ,time4--#d hours4 ,average cost1 #b;d4 per quart4 ,seasonable at any time4 ,sufficient for #aj or #ab persons4 ,note4--,this will be found a very cheap and wholesome soup1 and will be convenient in those cases where baking is more easily performed than boiling4 ,,soup1 ,brilla4 ,ingredients4--#d lbs4 of shin of beef1 #c carrots1 #b turnips1 a large sprig of thyme1 #b onions1 #a head of celery1 salt and pepper to taste1 #d quarts water4 ,mode4--,take the beef1 cut off all the meat from the bone1 in nice square pieces1 and boil the bone for #d hours4 ,strain the liquor1 let it cool1 and take off the fat2 then put the pieces of meat in the cold liquor2 cut small the carrots1 turnips1 and celery2 chop the onions1 add them with the thyme and seasoning1 and simmer till the meat is tender4 ,if not brown enough1 colour it with browning4 ,time4--#f hours4 ,average cost1 #e;d4 per quart4 ,seasonable all the year4 ,sufficient for #aj persons4 ,,soup1 ,chantilly4 ,ingredients4--#a quart of young green peas1 a small bunch of parsley1 #b young onions1 #b quarts of medium stock4 ,mode4--,boil the peas till quite tender1 with the parsley and onions2 then rub them through a sieve1 and pour the stock to them4 ,do not let it boil after the peas are added1 or you will spoil the colour4 ,serve very hot4 ,time4-- hour4 ,average cost1 #as4 #f;d4 per quart4 ,seasonable from ,june to the end of ,august4 ,sufficient for #h persons4 ,note4--,cold peas pounded in a mortar1 with a little stock added to them1 make a very good soup in haste4 ,,soup1 ,calf's-head4 ,ingredients4-- of calf's head1 #a onion stuck with cloves1 a very small bunch of sweet herbs1 #b blades of mace1 salt and white pepper to taste1 #f oz4 of rice-flour1 #c tablespoonfuls of ketchup1 #c quarts of white stock1 or pot-liquor1 or water4 ,mode4--,rub the head with salt1 soak it for #f hours1 and clean it thoroughly1 put it in the stewpan1 and cover it with the stock1 or pot-liquor1 or water1 adding the onion and sweet herbs4 ,when well skimmed and boiled for #a hour1 take out the head1 and skim and strain the soup4 ,mix the rice-flour with the ketchup1 thicken the soup with it1 and simmer for #e minutes4 ,now cut up the head into pieces about two inches long1 and simmer them in the soup till the meat and fat are quite tender4 ,season with white pepper and mace finely pounded1 and serve very hot4 ,when the calf's head is taken out of the soup1 cover it up or it will discolour4 ,time4--#b hours4 ,average cost1 #as4 #i;d4 per quart1 with stock4 ,seasonable from ,may to ,october4 ,sufficient for #aj persons4 ,note4--,forcemeat balls can be added1 and the soup may be flavoured with a little lemon-juice1 or a glass of sherry or ,madeira4 ,the bones from the head may be stewed down again1 with a few fresh vegetables1 and it will make a very good common stock4 ,,soup1 la ,cantatrice4 7,an ,excellent ,soup1 very ,beneficial for the ,voice47 ,ingredient4--#c oz4 of sago1 pint of cream1 the yolks of #c eggs1 #a lump of sugar1 and seasoning to taste1 #a bay-leaf 7if liked71 #b quarts of medium stock4 ,mode4--,having washed the sago in boiling water1 let it be gradually added to the nearly boiling stock4 ,simmer for hour1 when it should be well dissolved4 ,beat up the yolks of the eggs1 add to them the boiling cream2 stir these quickly in the soup1 and serve immediately4 ,do not let the soup boil1 or the eggs will curdle4 ,time4--#dj minutes4 ,average cost1 #as4 #f;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,note4--,this is a soup1 the principal ingredients of which1 sago and eggs1 have always been deemed very beneficial to the chest and throat4 ,in various quantities1 and in different preparations1 these have been partaken of by the principal singers of the day1 including the celebrated ,swedish ,nightingale1 ,jenny ,lind1 and1 as they have always avowed1 with considerable advantage to the voice1 in singing4 ,,soup1 la ,crcy4 ,ingredients4--#d carrots1 #b sliced onions1 #a cut lettuce1 and chervil2 #b oz4 butter1 #a pint of lentils1 the crumbs of #b ,french rolls1 half a teacupful of rice1 #b quarts of medium stock4 ,mode4--,put the vegetables with the butter in the stewpan1 and let them simmer #e minutes2 then add the lentils and #a pint of the stock1 and stew gently for half an hour4 ,now fill it up with the remainder of the stock1 let it boil another hour1 and put in the crumb of the rolls4 ,when well soaked1 rub all through a tammy4 ,have ready the rice boiled2 pour the soup over this1 and serve4 ,time4--#a hour4 ,average cost1 #as4 #b;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,soup1 la ,flamande 7,flemish74 ,ingredients4--#a turnip1 #a small carrot1 head of celery1 #f green onions shred very fine1 #a lettuce cut small1 chervil1 pint of asparagus cut small1 pint of peas1 #b oz4 butter1 the yolks of #d eggs1 pint of cream1 salt to taste1 #a lump of sugar1 #b quarts of stock4 ,mode4--,put the vegetables in the butter to stew gently for an hour with a teacupful of stock2 then add the remainder of the stock1 and simmer for another hour4 ,now beat the yolks of the eggs well1 mix with the cream 7previously boiled71 and strain through a hair sieve4 ,take the soup off the fire1 put the eggs1 c41 to it and keep stirring it well4 ,bring it almost to boiling point1 but do not leave off stirring1 or the eggs will curdle4 ,season with salt1 and add the sugar4 ,time4--#b hours4 ,average cost1 #as4 #i;d4 per quart4 ,seasonable from ,may to ,august4 ,sufficient for #h persons4 ,,soup1 la ,flamande 7,flemish74 ,ingredients4--#e onions1 #e heads of celery1 #aj moderate-sized potatoes1 #c oz4 butter1 pint of water1 pint of cream1 #b quarts of stock4 ,mode4--,slice the onions1 celery1 and potatoes1 and put them with the butter and water into a stewpan1 and simmer for an hour4 ,then fill up the stewpan with stock1 and boil gently till the potatoes are done1 which will be in about an hour4 ,rub all through a tammy1 and add the cream 7previously boiled74 ,do not let it boil after the cream is put in4 ,time4--#b hours4 ,average cost1 #as4 #d;d4 per quart4 ,seasonable from ,september to ,may4 ,sufficient for #h persons4 ,note4--,this soup can be made with water instead of stock4 ,,soup1 a ,good ,family4 ,ingredients4--,remains of a cold tongue1 #b lbs4 of shin of beef1 any cold pieces of meat or beef-bones1 #b turnips1 #b carrots1 #b onions1 #a parsnip1 #a head of celery1 #d quarts of water1 teacupful of rice2 salt and pepper to taste4 ,mode4--,put all the ingredients in a stewpan1 and simmer gently for #d hours1 or until all the goodness is drawn from the meat4 ,strain off the soup1 and let it stand to get cold4 ,the kernels and soft parts of the tongue must be saved4 ,when the soup is wanted for use1 skim off all the fat1 put in the kernels and soft parts of the tongue1 slice in a small quantity of fresh carrot1 turnip1 and onion2 stew till the vegetables are tender1 and serve with toasted bread4 ,time4--#e hours4 ,average cost1 #c;d4 per quart4 ,seasonable at any time4 ,sufficient for #ab persons4 ,,soup1 ,hessian4 ,ingredients4--,half an ox's head1 #a pint of split peas1 #h carrots1 #f turnips1 #f potatoes1 #f onions1 #a head of celery1 #a bunch of savoury herbs1 pepper and salt to taste1 #b blades of mace1 a little allspice1 #d cloves1 the crumb of a ,french roll1 #f quarts of water4 ,mode4--,clean the head1 rub it with salt and water1 and soak it for #e hours in warm water4 ,simmer it in the water till tender1 put it into a pan and let it cool2 skim off all the fat2 take out the head1 and add the vegetables cut up small1 and the peas which have been previously soaked2 simmer them without the meat1 till they are done enough to pulp through a sieve4 ,put in the seasoning1 with the pieces of meat cut up2 give one boil1 and serve4 ,time4--#d hours4 ,average cost1 #f;d4 per quart4 ,seasonable in winter4 ,sufficient for #af persons4 ,note4--,an excellent hash or ragot can be made by cutting up the nicest parts of the head1 thickening and seasoning more highly a little of the soup1 and adding a glass of port wine and #b tablespoonfuls of ketchup4 ,,soup1 ,portable4 ,ingredients4--#b knuckles of veal1 #c shins of beef1 #a large faggot of herbs1 #b bay-leaves1 #b heads of celery1 #c onions1 #c carrots1 #b blades of mace1 #f cloves1 a teaspoonful of salt1 sufficient water to cover all the ingredients4 ,mode4--,take the marrow from the bones2 put all the ingredients in a stock-pot1 and simmer slowly for #ab hours1 or more1 if the meat be not done to rags2 strain it off1 and put it in a very cool place2 take off all the fat1 reduce the liquor in a shallow pan1 by setting it over a sharp fire1 but be particular that it does not burn2 boil it fast and uncovered for #h hours1 and keep it stirred4 ,put it into a deep dish1 and set it by for a day4 ,have ready a stewpan of boiling water1 place the dish in it1 and keep it boiling2 stir occasionally1 and when the soup is thick and ropy1 it is done4 ,form it into little cakes by pouring a small quantity on to the bottom of cups or basins2 when cold1 turn them out on a flannel to dry4 ,keep them from the air in tin canisters4 ,average cost of this quantity1 #afs4 ,note4--,soup can be made in #e minutes with this1 by dissolving a small piece1 about the size of a walnut1 in a pint of warm water1 and simmering for #b minutes4 ,vermicelli1 macaroni1 or other ,italian pastes1 may be added4 ,,soup1 ,prince of ,wales's4 ,ingredients4--#ab turnips1 #a lump of sugar1 #b spoonfuls of strong veal stock1 salt and white pepper to taste1 #b quarts of very bright stock4 ,mode4--,peel the turnips1 and with a cutter cut them in balls as round as possible1 but very small4 ,put them in the stock1 which must be very bright1 and simmer till tender4 ,add the veal stock and seasoning4 ,have little pieces of bread cut round1 about the size of a shilling2 moisten them with stock2 put them into a tureen and pour the soup over without shaking1 for fear of crumbling the bread1 which would spoil the appearance of the soup1 and make it look thick4 ,time4--#b hours4 ,seasonable in the winter4 ,sufficient for #h persons4 ,,soup1 ,regency4 ,ingredients4--,the bones and remains of any cold game such as of pheasants1 partridges1 c42 #b carrots1 #b small onions1 #a head of celery1 #a turnip1 lb4 of pearl barley1 the yolks of #c eggs boiled hard1 pint of cream1 salt to taste1 #b quarts of medium or common stock4 ,mode4--,place the bones or remains of game in the stewpan1 with the vegetables sliced2 pour over the stock1 and simmer for #b hours2 skim off all the fat1 and strain it4 ,wash the barley1 and boil it in #b or #c waters before putting it to the soup2 finish simmering in the soup1 and when the barley is done1 take out half1 and pound the other half with the yolks of the eggs4 ,when you have finished pounding1 rub it through a clean tammy1 add the cream1 and salt if necessary2 give one boil1 and serve very hot1 putting in the barley that was taken out first4 ,time4--#b hours4 ,average cost1 #as4 per quart1 if made with medium stock1 or #f;d4 per quart1 with common stock4 ,seasonable from ,september to ,march4 ,sufficient for #h persons4 ,,soup1 la ,reine4 ,ingredients4--#a large fowl1 #a oz4 of sweet almonds1 the crumb of #a ,french roll1 pint of cream1 salt to taste1 #a small lump of sugar1 #b quarts of good white veal stock4 ,mode4--,boil the fowl gently in the stock till quite tender1 which will be in about an hour1 or rather more2 take out the fowl1 pull the meat from the bones1 and put it into a mortar with the almonds1 and pound very fine4 ,when beaten enough1 put the meat back in the stock1 with the crumb of the rolls1 and let it simmer for an hour2 rub it through a tammy1 add the sugar1 pint of cream that has boiled1 and1 if you prefer1 cut the crust of the roll into small round pieces1 and pour the soup over it1 when you serve4 ,time4--#b hours1 or rather more4 ,average cost1 #bs4 #g;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,note4--,all white soups should be warmed in a vessel placed in another of boiling water4 ,,soup1 la ,reine 7,economical74 ,ingredients4--,any remains of roast chickens1 teacupful of rice1 salt and pepper to taste1 #a quart of stock4 ,mode4--,take all the white meat and pound it with the rice1 which has been slightly cooked1 but not too much4 ,when it is all well pounded1 dilute with the stock1 and pass through a sieve4 ,this soup should neither be too clear nor too thick4 ,time4--#a hour4 ,average cost1 #d;d4 per quart4 ,seasonable all the year4 ,sufficient for #d persons4 ,note4--,if stock is not at hand1 put the chicken-bones in water1 with an onion1 carrot1 a few sweet herbs1 a blade of mace1 pepper and salt1 and stew for #c hours4 ,,soup1 la ,solferino 7,sardinian ,recipe74 ,ingredients4--#d eggs1 pint of cream1 #b oz4 of fresh butter1 salt and pepper to taste1 a little flour to thicken1 #b quarts of bouillon4 ,mode4--,beat the eggs1 put them into a stewpan1 and add the cream1 butter1 and seasoning2 stir in as much flour as will bring it to the consistency of dough2 make it into balls1 either round or egg-shaped1 and fry them in butter2 put them in the tureen1 and pour the boiling bouillon over them4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,note4--,this recipe was communicated to the ,editress by an ,english gentleman1 who was present at the battle of ,solferino1 on ,june #bd1 #ahei1 and who was requested by some of ,victor ,emmanuel's troops1 on the day before the battle1 to partake of a portion of their potage4 ,he willingly enough consented1 and found that these clever campaigners had made a palatable dish from very easily-procured materials4 ,in sending the recipe for insertion in this work1 he has1 however1 ,anglicised1 and somewhat1 he thinks1 improved it4 ,,soup1 ,spring1 or ,potage ,printanier4 ,ingredients4-- a pint of green peas1 if in season1 a little chervil1 #b shredded lettuces1 #b onions1 a very small bunch of parsley1 #b oz4 of butter1 the yolks of #c eggs1 #a pint of water1 seasoning to taste1 #b quarts of stock4 ,mode4--,put in a clean stewpan the chervil1 lettuces1 onions1 parsley1 and butter1 to #a pint of water1 and let them simmer till tender4 ,season with salt and pepper2 when done1 strain off the vegetables1 and put two-thirds of the liquor they were boiled in to the stock4 ,beat up the yolks of the eggs with the other third1 give it a toss over the fire1 and at the moment of serving1 add this1 with the vegetables which you strained off1 to the soup4 ,time4-- of an hour4 ,average cost1 #as4 per quart4 ,seasonable from ,may to ,october4 ,sufficient for #h persons4 ,,soup1 ,stew4 ,ingredients4--#b lbs4 of beef1 #e onions1 #e turnips1 lb4 of rice1 a large bunch of parsley1 a few sweet herbs1 pepper and salt1 #b quarts of water4 ,mode4--,cut the beef up in small pieces1 add the other ingredients1 and boil gently for #b hours4 ,oatmeal or potatoes would be a great improvement4 ,time4--#b hours4 ,average cost1 #f;d4 per quart4 ,seasonable in winter4 ,sufficient for #f persons4 ,,soup1 ,stew4 ,ingredients4-- lb4 of beef1 mutton1 or pork2 pint of split peas1 #d turnips1 #h potatoes1 #b onions1 #b oz4 of oatmeal or #c oz4 of rice1 #b quarts of water4 ,mode4--,cut the meat in small pieces1 as also the vegetables1 and add them1 with the peas1 to the water4 ,boil gently for #c hours2 thicken with the oatmeal1 boil for another hour1 stirring all the time1 and season with pepper and salt4 ,time4--#c hours4 ,average cost1 #d;d4 per quart4 ,seasonable in winter4 ,sufficient for #h persons4 ,note4--,this soup may be made of the liquor in which tripe has been boiled1 by adding vegetables1 seasoning1 rice1 c4 ,,soup1 ,stew1 of ,salt ,meat4 ,ingredients4--,any pieces of salt beef or pork1 say #b lbs42 #d carrots1 #d parsnips1 #d turnips1 #d potatoes1 #a cabbage1 #b oz4 of oatmeal or ground rice1 seasoning of salt and pepper1 #b quarts of water4 ,mode4--,cut up the meat small1 add the water1 and let it simmer for #b hours4 ,now add the vegetables1 cut in thin small slices2 season1 and boil for #a hour4 ,thicken with the oatmeal1 and serve4 ,time4--#b hours4 ,average cost1 #c;d4 per quart without the meat4 ,seasonable in winter4 ,sufficient for #f persons4 ,note4--,if rice is used instead of oatmeal1 put it in with the vegetables4 ,,soup1 ,useful for ,benevolent ,purposes4 ,ingredients4--,an ox-cheek1 any pieces of trimmings of beef1 which may be bought very cheaply 7say #d lbs471 a few bones1 any pot-liquor the larder may furnish1 peck of onions1 #f leeks1 a large bunch of herbs1 lb4 of celery 7the outside pieces1 or green tops1 do very well72 lb4 of carrots1 lb4 of turnips1 lb4 of coarse brown sugar1 a pint of beer1 #d lbs4 of common rice1 or pearl barley2 lb4 of salt1 #a oz4 of black pepper1 a few raspings1 #aj gallons of water4 ,mode4--,divide the meat in small pieces1 break the bones1 put them in a copper1 with the #aj gallons of water1 and stew for half an hour4 ,cut up the vegetables1 put them in with the sugar and beer1 and boil for #d hours4 ,two hours before the soup is wanted1 add the rice and raspings1 and keep stirring till they are well mixed in the soup1 which simmer gently4 ,if the liquor boils away a little1 fill up with water4 ,time4--#f hours4 ,average cost1 #a;d4 per quart4 ,,soup1 ,white4 ,ingredients4-- lb4 of sweet almonds1 lb4 of cold veal or poultry1 a thick slice of stale bread1 a piece of fresh lemon-peel1 #a blade of mace1 pounded1 pint of cream1 the yolks of #b hard-boiled eggs1 #b quarts of white stock4 ,mode4--,reduce the almonds in a mortar to a paste1 with a spoonful of water1 and add to them the meat1 which should be previously pounded with the bread4 ,beat all together1 and add the lemon-peel1 very finely chopped1 and the mace4 ,pour the boiling stock on the whole1 and simmer for an hour4 ,rub the eggs in the cream1 put in the soup1 bring it to a boil1 and serve immediately4 ,time4--#a hour4 ,average cost1 #as4 #f;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,note4---,a more economical white soup may be made by using common veal stock1 and thickening with rice1 flour1 and milk4 ,vermicelli should be served with it4 ,average cost1 #e;d4 per quart4 ,,spinach1 to ,boil 7,english ,mode74 ,ingredients4--#b pailfuls of spinach1 #b heaped tablespoonfuls of salt1 #a oz4 of of butter1 pepper to taste4 ,mode4--,pick the spinach carefully1 and see that no stalks or weeds are left amongst it2 wash it in several waters1 and1 to prevent it being gritty1 act in the following manner3--,have ready two large pans or tubs filled with water2 put the spinach into one of these1 and thoroughly wash it2 then1 with the hands1 take out the spinach1 and put it into the other tub of water 7by this means all the grit will be left at the-bottom of the tub72 wash it again1 and should it not be perfectly free from dirt1 repeat the process4 ,put it into a very large saucepan1 with about pint of water1 just sufficient to keep the spinach from burning1 and the above proportion of salt4 ,press it down frequently with a wooden spoon1 that it may be done equally2 and when it has boiled for rather more than #aj minutes1 or until it is perfectly tender1 drain it in a colander1 squeeze it quite dry1 and chop it finely4 ,put the spinach into a clean stewpan1 with the butter and a seasoning of pepper2 stir the whole over the fire until quite hot2 then put it on a hot dish1 and garnish with sippets of toasted bread4 ,time4--#aj to #ae minutes to boil the spinach1 #e minutes to warm with the butter4 ,average cost for the above quantity1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable4--,spring spinach from ,march to ,july2 winter spinach from ,november to ,march4 ,illustration3 ,,spinach ,,garnished ,,with ,,cro,,tons4 ,note4--,grated nutmeg1 pounded mace1 or lemon-juice may also be added to enrich the flavour2 and poached eggs are also frequently served with spinach3 they should be placed on the top of it1 and it should be garnished with sippets of toasted bread4 ,,spinach dressed with ,cream1 la ,franaise4 ,ingredients4--#b pailfuls of spinach1 #b tablespoonfuls of salt1 #b oz4 of butter1 #h tablespoonfuls of cream1 #a small teaspoonful of pounded sugar1 a very little grated nutmeg4 ,mode4--,boil and drain the spinach2 chop it fine1 and put it into a stewpan with the butter2 stir it over a gentle fire1 and1 when the butter has dried away1 add the remaining ingredients1 and simmer for about #e minutes4 ,previously to pouring in the cream1 boil it first1 in case it should curdle4 ,serve on a hot dish1 and garnish either with sippets of toasted bread or leaves of puff-paste4 ,time4--#aj to #ae minutes to boil the spinach2 #aj minutes to stew with the cream4 ,average cost for the above quantity1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable4--,spring spinach from ,march to ,july2 winter spinach from ,november to ,march4 ,,spinach1 ,french ,mode of ,dressing4 ,ingredients4--#b pailfuls of spinach1 #b tablespoonfuls of salt1 #b oz4 of butter1 #a teaspoonful of flour1 #h tablespoonfuls of good gravy2 when liked1 a very little grated nutmeg4 ,mode4--,pick1 wash1 and boil the spinach1 and when tender1 drain and squeeze it perfectly dry from the water that hangs about it4 ,chop it very fine1 put the butter into a stewpan1 and lay the spinach over that2 stir it over a gentle fire1 and dredge in the flour4 ,add the gravy1 and let it boil quickly for a few minutes1 that it may not discolour4 ,when the flavour of nutmeg is liked1 grate some to the spinach1 and when thoroughly hot1 and the gravy has dried away a little1 serve4 ,garnish the dish with sippets of toasted bread4 ,time4--#aj to #ae minutes to boil the spinach2 #aj minutes to simmer in the gravy4 ,average cost for the above quantity1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable4--,spring spinach from ,march to ,july2 winter spinach from ,october to ,february4 ,note4--,for an entremets or second-course dish1 spinach dressed by the above recipe may be pressed into a hot mould2 it should then be turned out quickly1 and served immediately4 ,,spinach-,,green1 for ,colouring various ,dishes4 ,ingredients4--#b handfuls of spinach4 ,mode4--,pick and wash the spinach free from dirt1 and pound the leaves in a mortar to extract the juice2 then press it through a hair sieve1 and put the juice into a small stewpan or jar4 ,place this in a bain marie1 or saucepan of boiling water1 and let it set4 ,watch it closely1 as it should not boil2 and1 as soon as it is done1 lay it in a sieve1 so that all the water may drain from it1 and the green will then be ready for colouring4 ,if made according to this recipe1 the spinach-green will be found far superior to that boiled in the ordinary way4 ,,spinach ,,soup 7,french ,recipe74 ,ingredients4--,as much spinach as1 when boiled1 will half fill a vegetable-dish1 #b quarts of very clear medium stock4 ,mode4--,make the cooked spinach into balls the size of an egg1 and slip them into the soup-tureen4 ,this is a very elegant soup1 the green of the spinach forming a pretty contrast to the brown gravy4 ,time4--#a hour4 ,average cost1 #as4 per quart4 ,seasonable from ,october to ,june4 ,,sponge-,,cake4 ,ingredients4--,the weight of #h eggs in pounded loaf sugar1 the weight of #e in flour1 the rind of #a lemon1 #a tablespoonful of brandy4 ,mode4--,put the eggs into one side of the scale1 and take the weight of #h in pounded loaf sugar1 and the weight of #e in good dry flour4 ,separate the yolks from the whites of the eggs2 beat the former1 put them into a saucepan with the sugar1 and let them remain over the fire until milk-warm1 keeping them well stirred4 ,then put them into a basin1 add the grated lemon-rind mixed with the brandy1 and stir these well together1 dredging in the flour very gradually4 ,whisk the whites of the eggs to a very stiff froth1 stir them to the flour1 c41 and beat the cake well for hour4 ,put it into a buttered mould strewn with a little fine-sifted sugar1 and bake the cake in a quick oven for #a hour4 ,care must be taken that it is put into the oven immediately1 or it will not be light4 ,the flavouring of this cake may he varied by adding a few drops of essence of almonds instead of the grated lemon-rind4 ,time4--#a hour4 ,average cost1 #as4 #c;d4 ,sufficient for #a cake4 ,seasonable at any time4 ,illustration3 ,,sponge-,,cake4 ,,sponge-,,cake4 ,ingredients4-- lb4 of loaf sugar1 not quite pint of water1 #e eggs1 #a lemon1 lb4 of flour1 teaspoonful of carbonate of soda4 ,mode4--,boil the sugar and water together until they form a thick syrup2 let it cool a little1 then pour it to the eggs1 which should be previously well whisked2 and after the eggs and syrup are mixed together1 continue beating them for a few minutes4 ,grate the lemon-rind1 mix the carbonate of soda with the flour1 and stir these lightly to the other ingredients2 then add the lemon-juice1 and1 when the whole is thoroughly mixed1 pour it into a buttered mould1 and bake in rather a quick oven for rather more than #a hour4 ,the remains of sponge or ,savoy cakes answer very well for trifles1 light puddings1 c42 and a very stale one 7if not mouldy7 makes an excellent tipsy cake4 ,time4--,rather more than #a hour4 ,average cost1 #aj;d4 ,sufficient to make #a cake4 ,seasonable at any time4 ,,sponge-,,cakes1 ,small4 ,ingredients4--,the weight of #e eggs in flour1 the weight of #h in pounded loaf sugar2 flavouring to taste4 ,mode4--,let the flour be perfectly dry1 and the sugar well pounded and sifted4 ,separate the whites from the yolks of the eggs1 and beat the latter up with the sugar2 then whisk the whites until they become rather stiff1 and mix them with the yolks1 but do not stir them more than is just necessary to mingle the ingredients well together4 ,dredge in the flour by degrees1 add the flavouring2 butter the tins well1 pour in the batter1 sift a little sugar over the cakes1 and bake them in rather a quick oven1 but do not allow them to take too much colour1 as they should be rather pale4 ,remove them from the tins before they get cold1 and turn them on their faces1 where let them remain until quite cold1 when store them away in a closed tin canister or wide-mouthed glass bottle4 ,time4--#aj to #ae minutes in a quick oven4 ,average cost1 #a;d4 each4 ,seasonable at any time4 ,,sprats4 ,sprats should be cooked very fresh1 which can be ascertained by their bright and sparkling eyes4 ,wipe them dry2 fasten them in rows by a skewer run through the eyes2 dredge with flour1 and broil them on a gridiron over a nice clear fire4 ,the gridiron should be rubbed with suet4 ,serve very hot4 ,time4--#c or #d minutes4 ,average cost1 #a;d4 per lb4 ,seasonable from ,november to ,march4 ,,to ,,choose ,,sprats4--,choose these from their silvery appearance1 as the brighter they are1 so are they the fresher4 ,,sprats1 ,dried4 ,dried sprats should be put into a basin1 and boiling water poured over them2 they may then be skinned and served1 and this will be found a much better way than boiling them4 ,,sprats1 ,fried in ,batter4 ,ingredients4--#b eggs1 flour1 bread-crumbs2 seasoning of salt and pepper to taste4 ,mode4--,wipe the sprats1 and dip them in a batter made of the above ingredients4 ,fry of a nice brown1 serve very hot1 and garnish with fried parsley4 ,sprats may be baked like herrings4 ,,sprouts1 to ,boil ,young4 ,ingredients4--,to each gallon of water allow #a heaped tablespoonful of salt2 a very small piece of soda4 ,mode4--,pick away all the dead leaves1 and wash the greens well in cold water2 drain them in a colander1 and put them into fast-boiling water1 with salt and soda in the above proportion4 ,keep them boiling quickly1 with the lid uncovered1 until tender2 and the moment they are done1 take them up1 or their colour will be spoiled2 when well drained1 serve4 ,the great art in cooking greens properly1 and to have them a good colour1 is to put them into plenty of fast-boiling water1 to let them boil very quickly1 and to take them up the moment they become tender4 ,time4--,brocoli sprouts1 #aj to #ab minutes2 young greens1 #aj to #ab minutes2 sprouts1 #ab minutes1 after the water boils4 ,seasonable4--,sprouts of various kinds may be had all the year4 ,,stew1 ,irish4 ,ingredients4--#c lbs4 of the loin or neck of mutton1 #e lbs4 of potatoes1 #e large onions1 pepper and salt to taste1 rather more than #a pint of water4 ,mode4--,trim off some of the fat of the above quantity of loin or neck of mutton1 and cut it into chops of a moderate thickness4 ,pare and halve the potatoes1 and cut the onions into thick slices4 ,put a layer of potatoes at the bottom of a stewpan1 then a layer of mutton and onions1 and season with pepper and salt2 proceed in this manner until the stewpan is full1 taking care to have plenty of vegetables at the top4 ,pour in the water1 and let it stew very gently for #b hours1 keeping the lid of the stewpan closely shut the whole time1 and occasionally shaking the preparation to prevent its burning4 ,time4--#b hours4 ,average cost1 for this quantity1 #bs4 #h;d4 ,sufficient for #e or #f persons4 ,seasonable4--,suitable for a winter dish4 ,,stew1 ,irish4 ,ingredients4--#b or #c lbs4 of the breast of mutton1 #a pint of water1 salt and pepper to taste1 #d lbs4 of potatoes1 #d large onions4 ,mode4--,put the mutton into a stewpan with the water and a little salt1 and let it stew gently for an hour2 cut the meat into small pieces1 skim the fat from the gravy1 and pare and slice the potatoes and onions4 ,put all the ingredients into the stewpan1 in layers1 first a layer of vegetables1 then one of meat1 and sprinkle seasoning of pepper and salt between each layer2 cover closely1 and let the whole stew very gently for #a hour1 or rather more1 shaking it frequently to prevent its burning4 ,time4--,rather more than #b hours4 ,average cost1 #as4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable4--,suitable for a winter dish4 ,note4--,irish stew may be prepared in the same manner as above1 but baked in a jar instead of boiled4 ,about #b hours or rather more in a moderate oven will be sufficient time to bake it4 ,,stilton ,,cheese4 ,illustration3 ,,stilton ,,cheese4 ,stilton cheese1 or ,british ,parmesan1 as it is sometimes called1 is generally preferred to all other cheeses by those whose authority few will dispute4 ,those made in ,may or ,june are usually served at ,christmas2 or1 to be in prime order1 should be kept from #aj to #ab months1 or even longer4 ,an artificial ripeness in ,stilton cheese is sometimes produced by inserting a small piece of decayed ,cheshire into an aperture at the top4 ,from #c weeks to a month is sufficient time to ripen the cheese4 ,an additional flavour may also be obtained by scooping out a piece from the top1 and pouring therein port1 sherry1 ,madeira1 or old ale1 and letting the cheese absorb these for two or three weeks4 ,but that cheese is the finest which is ripened without any artificial aid1 is the opinion of those who are judges in these matters4 ,in serving a ,stilton cheese1 the top of it should be cut off to form a lid1 and a napkin or piece of white paper1 with a frill at the top1 pinned round4 ,when the cheese goes from table1 the lid should be replaced4 ,,stocks for all kinds of ,soups 7,rich ,strong ,stock74 ,ingredients4--#d lbs4 of shin of beef1 #d lbs4 of knuckle of veal1 lb4 of good lean ham2 any poultry trimmings2 #b oz4 of butter2 #c onions1 #c carrots1 #b turnips 7the latter should be omitted in summer1 lest they ferment71 #a head of celery1 a few chopped mushrooms1 when obtainable2 #a tomato1 a bunch of savoury herbs1 not forgetting parsley2 #a oz4 of salt1 #c lumps of sugar1 #ab white peppercorns1 #f cloves1 #c small blades of mace1 #d quarts of water4 ,mode4--,line a delicately clean stewpan with the ham cut in thin broad slices1 carefully trimming off all its rusty fat2 cut up the beef and veal in pieces about #c inches square1 and lay them on the ham2 set it on the stove1 and draw it down1 and stir frequently4 ,when the meat is equally browned1 put in the beef and veal bones1 the poultry trimmings1 and pour in the cold water4 ,skim well1 and occasionally add a little cold water1 to stop its boiling1 until it becomes quite clear2 then put in all the other ingredients1 and simmer very slowly for #e hours4 ,do not let it come to a brisk boil1 that the stock be not wasted1 and that its colour may be preserved4 ,strain through a very fine hair sieve1 or cloth1 and the stock will be fit for use4 ,time4--#e hours4 ,average cost1 #as4 #c;d4 per quart4 ,,stock1 ,economical4 ,ingredients4--,the liquor in which a joint of meat has been boiled1 say #d quarts2 trimmings of fresh meat or poultry1 shank-bones1 c41 roast-beef bones1 any pieces the larder may furnish2 vegetables1 spices1 and the same seasoning as in the foregoing recipe4 ,mode4--,let all the ingredients simmer gently for #f hours1 taking care to skim carefully at first4 ,strain it off1 and put by for use4 ,time4--#f hours4 ,average cost1 #c;d4 per quart4 ,,stock1 ,medium4 ,ingredients4--#d lbs4 of shin of beef1 or #d lbs4 of knuckle of veal1 or #b lbs4 of each2 any bones1 trimmings of poultry1 or fresh meat1 lb4 of lean bacon or ham1 #b oz4 of butter1 #b large onions1 each stuck with #c cloves2 #a turnip1 #c carrots1 #a head of celery1 #c lumps of sugar1 #b oz4 of salt1 a teaspoonful of whole pepper1 #a large blade of mace1 #a bunch of savoury herbs1 #d quarts and pint of cold water4 ,mode4--,cut up the meat and bacon or ham into pieces of about #c inches square2 rub the butter on the bottom of the stewpan2 put in a pint of water1 the meat1 and all the other ingredients4 ,cover the stewpan1 and place it on a sharp fire1 occasionally stirring its contents4 ,when the bottom of the pan becomes covered with a pale1 jelly-like substance1 add the #d quarts of cold water1 and simmer very gently for #e hours4 ,as we have said before1 do not let it boil quickly4 ,remove every particle of scum whilst it is doing1 and strain it through a fine hair sieve4 ,this stock is the basis of most of the soups mentioned in this dictionary1 and will be found quite strong enough for ordinary purposes4 ,time4--#e hours4 ,average cost1 #i;d4 per quart4 ,,stock1 ,to ,clarify4 ,ingredients4--,the whites of #b eggs1 pint of water1 #b quarts of stock4 ,mode4--,supposing that by some accident the soup is not quite clear1 and that its quantity is #b quarts1 take the whites of #b eggs1 carefully separated from their yolks1 whisk them well together with the water1 and add gradually the #b quarts of boiling stock1 still whisking4 ,place the soup on the fire1 and when boiling and well skimmed1 whisk the eggs with it till nearly boiling again2 then draw it from the fire1 and let it settle1 until the whites of the eggs become separated4 ,pass through a fine cloth1 and the soup should be clear4 ,note4--,the rule is1 that all clear soups should be of a light straw-colour1 and should not savour too strongly of the meat2 and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot4 ,all pures should be somewhat thicker4 ,,stock1 ,white 7to be used in the preparation of ,white ,soups74 ,ingredients4--#d lbs4 of knuckle of veal1 any poultry trimmings1 #d slices of lean ham1 #c carrots1 #b onions1 #a head of celery1 #ab white peppercorns1 #b oz4 of salt1 #a blade of mace1 a bunch of herbs1 #a oz4 butter1 #d quarts of water4 ,mode4--,cut up the veal1 and put it with the bones and trimmings of poultry1 and the ham1 into the stewpan1 which has been rubbed with the butter4 ,moisten with a pint of water1 and simmer till the gravy begins to flow4 ,then add the #d quarts of water and the remainder of the ingredients2 simmer for #e hours4 ,after skimming and straining it carefully through a very fine hair sieve1 it will be ready for use4 ,time4--#e hours4 ,average cost1 #i;d4 per quart4 ,note4--,when stronger stock is desired1 double the quantity of veal1 or put in an old fowl4 ,the liquor in which a young turkey has been boiled1 is an excellent addition to all white stock or soups4 ,,stock1 ,consomm or ,white1 for many ,sauces4 ,consomm is made precisely in the same manner as white stock1 and1 for ordinary purposes1 will be found quite good enough4 ,when1 however1 a stronger stock is desired1 either put in half the quantity of water1 or double that of the meat4 ,this is a very good foundation for all white sauces4 ,,strawberry ,,jam4 ,ingredients4--,to every lb4 of fruit allow pint of red-currant juice1 #a lb4 of loaf sugar4 ,mode4--,strip the currants from the stalks1 put them into a jar2 place this jar in a saucepan of boiling water1 and simmer until the juice is well drawn from the fruit2 strain the currants1 measure the juice1 put it into a preserving pan1 and add the sugar4 ,select well-ripened but sound strawberries2 pick them from the stalks1 and when the sugar is dissolved in the currant-juice1 put in the fruit4 ,simmer the whole over a moderate fire1 from to hour1 carefully removing the scum as it rises4 ,stir the jam only enough to prevent it from burning at the bottom of the pan1 as the fruit should be preserved as whole as possible4 ,put the jam into jars1 and when cold1 cover down4 ,time4-- to hour1 reckoning from the time the jam simmers all over4 ,average cost1 from #g;d4 to #h;d4 per lb4 pot4 ,sufficient4--#ab pints of strawberries will make #ab lbs4 of jam4 ,seasonable in ,june and ,july4 ,,strawberry ,,jelly4 ,ingredients4--,strawberries1 pounded sugar2 to every pint of juice allow #a oz4 of isinglass4 ,mode4--,pick the strawberries1 put them into a pan1 squeeze them well with a wooden spoon1 add sufficient pounded sugar to sweeten them nicely1 and let them remain for #a hour1 that the juice may be extracted2 then add pint of water to every pint of juice4 ,strain the strawberry-juice and water through a bag2 measure it1 and to every pint allow #a oz4 of isinglass1 melted and clarified in pint of water4 ,mix this with the juice2 put the jelly into a mould1 and set the mould in ice4 ,a little lemon-juice added to the strawberry-juice improves the flavour of the jelly1 if the fruit is very ripe2 but it must be well strained before it is put to the other ingredients1 or it will make the jelly muddy4 ,time4--#a hour to draw the juice4 ,average cost1 with the best isinglass1 #cs4 ,sufficient4--,allow #a pint of jelly for #e or #f persons4 ,seasonable in ,june1 ,july1 and ,august4 ,,strawberries and ,,cream4 ,ingredients4--,to every pint of picked strawberries allow #a_/c pint of cream1 #b oz4 of finely-pounded sugar4 ,mode4--,pick the stalks from the fruit1 place it on a glass dish1 sprinkle over it pounded sugar1 and slightly stir the strawberries1 that they may all be equally sweetened2 pour the cream over the top1 and serve4 ,devonshire cream1 when it can be obtained1 is exceedingly delicious for this dish2 and1 if very thick indeed1 may be diluted with a little thin cream or milk4 ,average cost for this quantity1 with cream at #as4 per pint1 #as4 ,sufficient for #b persons4 ,seasonable in ,june and ,july4 ,,strawberries1 ,preserved in ,wine4 ,ingredients4--,to every quart bottle allow lb4 of finely-pounded loaf sugar2 sherry or ,madeira4 ,mode4--,let the fruit be gathered in fine weather1 and used as soon as picked4 ,have ready some perfectly dry glass bottles1 and some nice soft corks or bungs4 ,pick the stalks from the strawberries1 drop them into the bottles1 sprinkling amongst them pounded sugar in the above proportion1 and when the fruit reaches to the neck of the bottle1 fill up with sherry or ,madeira4 ,cork the bottles down with new corks1 and dip them into melted resin4 ,seasonable4--,make this in ,june or ,july4 ,,strawberries1 to ,preserve ,whole4 ,ingredients4--,to every lb4 of fruit allow #a lb4 of good loaf sugar1 #a pint of red-currant juice4 ,mode4--,choose the strawberries not too ripe1 of a fine large sort and of a good colour4 ,pick off the stalks1 lay the strawberries in a dish1 and sprinkle over them half the quantity of sugar1 which must be finely pounded4 ,shake the dish gently1 that the sugar may be equally distributed and touch the under-side of the fruit1 and let it remain for #a day4 ,then have ready the currant-juice1 drawn as for red-currant jelly2 boil it with the remainder of the sugar until it forms a thin syrup1 and in this simmer the strawberries and sugar1 until the whole is sufficiently jellied4 ,great care must be taken not to stir the fruit roughly1 as it should be preserved as whole as possible4 ,strawberries prepared in this manner are very good served in glasses and mixed with thin cream4 ,time4-- hour to #bj minutes to simmer the strawberries in the syrup4 ,seasonable in ,june and ,july4 ,,strawberry1 ,open ,tart of1 or any other ,kind of ,preserve4 ,ingredients4--,trimmings of puff-paste1 any kind of jam4 ,mode4--,butter a tart-pan of the shape shown in the engraving1 roll out the paste to the thickness of an inch1 and line the pan with it2 prick a few holes at the bottom with a fork1 and bake the tart in a brisk oven from #aj to #ae minutes4 ,let the paste cool a little2 then fill it with preserve1 place a few stars or leaves on it1 which have been previously cut out of the paste and baked1 and the tart is ready for table4 ,by making it in this manner1 both the flavour and colour of the jam are preserved1 which would otherwise be lost1 were it baked in the oven on the paste2 and1 besides1 so much jam is not required4 ,time4--#aj to #ae min4 ,average cost1 #h;d4 ,sufficient4--#a tart for #c persons4 ,seasonable at any time4 ,illustration3 ,,open ,,tart4 ,illustration3 ,,open-,,tart ,,mould4 ,,sturgeon1 ,baked4 ,ingredients4--#a small sturgeon1 salt and pepper to taste1 #a small bunch of herbs1 the juice of lemon1 lb4 of butter1 #a pint of white wine4 ,mode4--,cleanse the fish thoroughly1 skin it1 and split it along the belly without separating it2 have ready a large baking-dish1 in which lay the fish1 sprinkle over the seasoning and herbs very finely minced1 and moisten it with the lemon-juice and wine4 ,place the butter in small pieces over the whole of the fish1 put it in the oven1 and baste frequently2 brown it nicely1 and serve with its own gravy4 ,time4--,nearly #a hour4 ,average cost1 #as4 to #as4 #f;d4 per lb4 ,seasonable from ,august to ,march4 ,,sturgeon1 ,roast4 ,ingredients4--,veal stuffing1 buttered paper1 the tail-end of a sturgeon4 ,mode4--,cleanse the fish1 bone and skin it2 make a nice veal stuffing 7see ,forcemeats71 and fill it with the part where the bones came from2 roll it in buttered paper1 bind it up firmly with tape1 like a fillet of veal1 and roast it in a ,dutch oven before a clear fire4 ,serve with good brown gravy1 or plain melted butter4 ,time4--,about #a hour4 ,average costs1 #as4 to #as4 #f;d4 per lb4 ,seasonable from ,august to ,march4 ,note4--,sturgeon maybe plainly boiled1 and served with ,dutch sauce4 ,the fish is very firm1 and requires long boiling4 ,,suet ,,pudding1 to serve with ,roast ,meat4 ,ingredients4--#a lb4 of flour1 #f oz4 of finely-chopped suet1 saltspoonful of salt1 saltspoonful of pepper1 pint of milk or water4 ,mode4--,chop the suet very finely1 after freeing it from skin1 and mix it well with the flour2 add the salt and pepper 7this latter ingredient may be omitted if the flavour is not liked71 and make the whole into a smooth paste with the above proportion of milk or water4 ,tie the pudding in a floured cloth1 or put it into a buttered basin1 and boil from #b to #c hours4 ,to enrich it1 substitute #c beaten eggs for some of the milk or water1 and increase the proportion of suet4 ,time4--#b to #c hours4 ,average cost1 #f;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,note4--,when there is a joint roasting or baking1 this pudding may be boiled in a long shape1 and then cut into slices a few minutes before dinner is served2 these slices should be laid in the dripping-pan for a minute or two1 and then browned before the fire4 ,most children like this accompaniment to roast-meat4 ,,sugar1 to ,boil1 to ,caramel4 ,ingredients4--,to every lb4 of lump sugar allow #a gill of spring water4 ,mode4--,boil the sugar and water together very quickly over a clear fire1 skimming it very carefully as soon as it boils4 ,keep it boiling until the sugar snaps when a little of it is dropped in a pan of cold water4 ,if it remains hard1 the sugar has attained the right degree2 then squeeze in a little lemon-juice1 and let it remain an instant on the fire4 ,set the pan into another of cold water1 and the caramel is then ready for use4 ,the insides of well-oiled moulds are often ornamented with this sugar1 which with a fork should be spread over them in fine threads or network4 ,a dish of light pastry1 tastefully arranged1 looks very pretty with this sugar spun lightly over it4 ,,suppers4 ,much may be done in the arrangement of a supper-table1 at a very small expense1 provided taste and ingenuity are exercised4 ,the colours and flavours of the various dishes should contrast nicely2 there should be plenty of fruit and flowers on the table1 and the room should be well lighted4 ,we have endeavoured to show how the various dishes may be placed2 but of course these little matters entirely depend on the length and width of the table used1 on individual taste1 whether the tables are arranged round the room1 whether down the centre1 with a cross one at the top1 or whether the supper is laid in two separate rooms1 c41 c4 ,the garnishing of the dishes has also much to do with the appearance of a supper-table4 ,hams and tongues should be ornamented with cut vegetable flowers1 raised pies with aspic jelly cut in dice1 and all the dishes garnished sufficiently to be in good taste without looking absurd4 ,the eye1 in fact1 should be as much gratified as the palate4 ,hot soup is now often served at suppers1 but is not placed on the table4 ,the servants fill the plates from a tureen on the buffet1 and then hand them to the guests3 when these plates are removed1 the business of supper commences4 ,where small rooms and large parties necessitate having a standing supper1 many things enumerated in the following bill of fare may be placed on the buffet4 ,dishes for these suppers should be selected which may be eaten standing without any trouble4 ,the following list may1 perhaps1 assist our readers in the arrangement of a buffet for a standing supper4 ,beef1 ham1 and tongue-sandwiches1 lobster and oyster-patties1 sausage-rolls1 meat-rolls1 lobster-salad1 dishes of fowls1 the latter all cut up2 dishes of sliced ham1 sliced tongue1 sliced beef1 and galantine of veal2 various jellies1 blancmanges1 and creams2 custards in glasses1 comptes of fruit1 tartlets of jam1 and several dishes of small fancy pastry2 dishes of fresh fruit1 bon-bons1 sweetmeats1 two or three sponge-cakes1 a few plates of biscuits1 and the buffet ornamented with vases of fresh or artificial flowers4 ,the above dishes are quite sufficient for a standing supper2 where more are desired1 a supper must then be laid and arranged in the usual manner4 ,,supper1 ,,bill ,,of ,,fare ,,for ,a ,,ball1 ,,for #fj ,,persons 7for ,winter74 ,,boar',s ,,head1 garnished with ,aspic ,jelly4 ,fruited ,mayonnaise of ,fowl4 ,charlotte ,lobster ,jelly4 ,russe4 ,lobster ,salad4 ,small ,ham1 garnished4 ,salad4 ,small ,biscuits4 ,pastry4 ,iced ,savoy ,cake4 ,vanilla ,epergne1 with ,fruit4 ,fruited ,cream4 ,jelly4 ,prawns4 ,two ,boiled ,fowls1 with ,prawns4 ,bchamel ,sauce4 ,two ,biscuits4 ,small ,two ,roast ,tongue1 ornamented4 ,pastry4 ,roast ,fowls1 ,fowls1 cut up4 ,custards1 ,trifle1 ornamented4 ,custards1 cut up4 in glasses4 in glasses4 ,raised ,chicken ,pie4 ,tipsy ,cake4 ,fruited ,swiss ,jelly4 ,roast ,pheasant4 ,cream4 ,lobster ,meringues4 ,epergne1 with ,fruit4 ,meringues4 ,lobster ,salad4 ,salad4 ,galantine of ,veal4 ,raspberry ,fruited ,cream4 ,tipsy ,cake4 ,jelly4 ,small ,pastry4 ,raised ,game ,pie4 ,biscuits4 ,custards1 ,trifle1 ornamented4 ,custards1 ,two in glasses4 in glasses4 ,two ,roast ,tongue1 ornamented4 ,roast ,fowls1 ,prawns4 ,prawns4 ,fowls1 cut up4 ,two ,boiled ,fowls1 with cut up4 ,bchamel ,sauce4 ,biscuits4 ,small ,pastry4 ---- ,,epergne1 ,,with ,,fruit4 ---- ,fruited ,iced ,savoy ,cake4 ,blancmange4 ,jelly4 ,lobster ,small ,ham1 garnished4 ,lobster ,salad4 ,salad4 ,charlotte ,mayonnaise of ,fowl4 ,fruited ,russe4 ,jelly4 ,larded ,capon4 ,note4--,when soup is served from the buffet1 ,mock ,turtle and ,julienne may be selected4 ,besides the articles enumerated above1 ,ices1 ,wafers1 ,biscuits1 ,tea1 ,coffee1 ,wines1 and ,liqueurs will be required4 ,punch la ,romaine may also be added to the list of beverages4 ,,supper1 ,,bill ,,of ,,fare ,,for ,a ,,ball1 ,or a ,cold ,collation for a ,summer ,entertainment1 or ,wedding or ,christening ,breakfast for #gj or #hj ,persons 7,july71 ,dish of ,tongue4 ,lobster1 ,ribs of ,lamb4 ,veal-and-,ham cut up4 ,two ,roast ,fowls4 ,pie4 ,mayonnaise of ,salmon4 ,charlotte ,russe la ,lobster ,epergne1 ,lobster ,savoy ,vanille4 ,salad4 with ,flowers4 ,salad4 ,cake4 ,mayonnaise of ,trout4 ,tongue1 garnished4 ,boiled ,fowls and ,bchamel ,sauce4 ,dish of ,lobster1 ,pigeon ,pie4 ,collared ,eel4 cut up4 ,ham4 ,raised ,pie4 ,lobster ,two ,roast ,fowls4 ,lobster ,salad4 ,shoulder of ,lamb1 stuffed4 ,salad4 ,mayonnaise of ,salmon4 ,dish of ,lobster1 ,larded ,epergne1 ,boar's ,pigeon cut up4 ,capon4 with ,flowers4 ,head4 ,pie4 ,mayonnaise of ,trout4 ,tongue4 ,lobster ,boiled ,fowls and ,bchamel ,sauce4 ,lobster ,salad4 ,raised ,pie4 ,salad4 ,ham1 decorated4 ,dish of ,pigeon ,pie4 ,shoulder of ,lamb1 stuffed4 ,lobster1 ,two ,roast ,fowls4 cut up4 ,mayonnaise of ,salmon4 ,charlotte ,veal ,dish of ,savoy ,lobster ,epergne1 ,lobster ,russe and lobster ,cake4 ,salad4 with ,flowers4 ,salad4 la ,ham cut up4 ,vanille4 ,pie4 ,mayonnaise of ,trout4 ,tongue1 garnished4 ,dish of ,boiled ,fowls and ,bchamel ,sauce4 ,lobster1 cut up4 3 #d ,blancmanges1 to be placed down the table4 #d ,jellies1 to be placed down the table4 3 #c ,dishes of ,small ,pastry4 #c ,fruit ,tarts4 #c ,cheesecakes4 3 #c ,comptes of ,fruit4 #c ,english ,pines4 #bj ,small ,dishes of various ,summer ,fruits4 ,note4--,the length of the page will not admit of our giving the dishes as they should be placed on the table2 they should be arranged with the large and high dishes down the centre1 and the spaces filled up with the smaller dishes1 fruit1 and flowers1 taking care that the flavours and colours contrast nicely1 and that no two dishes of a sort come together4 ,this bill of fare may be made to answer three or four purposes1 placing a wedding cake or christening cake in the centre on a high stand1 if required for either of these occasions4 ,a few dishes of fowls1 lobster salads1 c4 c41 should be kept in reserve to replenish those that are most likely to be eaten first4 ,a joint of cold roast and boiled beef should be placed on the buffet1 as being something substantial for the gentlemen of the party to partake of4 ,besides the articles enumerated in the bill of fare1 biscuits and wafers will be required1 cream-and-water ices1 tea1 coffee1 wines1 liqueurs1 soda-water1 ginger-beer1 and lemonade4 ,,sweetbreads1 ,baked 7an ,entre74 ,ingredients4--#c sweetbreads1 egg and bread-crumbs1 oiled butter1 #c slices of toast1 brown gravy4 ,mode4--,choose large white sweetbreads2 put them into warm water to draw out the blood1 and to improve their colour2 let them remain for rather more than #a hour2 then put them into boiling water1 and allow them to simmer for about #aj minutes1 which renders them firm4 ,take them up1 drain them1 brush over with egg1 sprinkle with bread-crumbs2 dip them in egg again1 and then into more bread-crumbs4 ,drop on them a little oiled butter1 and put the sweetbreads into a moderately-heated oven1 and let them bake for nearly hour4 ,make #c pieces of toast2 place the sweetbreads on the toast1 and pour round1 but not over them1 a good brown gravy4 ,time4--,to soak #a hour1 to be boiled #aj minutes1 baked #dj minutes4 ,average cost1 #as4 to #es4 ,sufficient for an entre4 ,seasonable4--,in full season from ,may to ,august4 ,illustration3 ,,sweetbreads4 ,,sweetbreads1 ,fried 7 la ,matre d',htel71 an ,entre4 ,ingredients4--#c sweetbreads1 egg and bread-crumbs1 lb4 of butter1 salt and pepper to taste1 rather more than pint of matre-d'htel sauce4 ,mode4--,soak the sweetbreads in warm water for an hour2 then boil them for #aj minutes2 cut them in slices1 egg and bread-crumb them1 season with pepper and salt1 and put them into a frying-pan1 with the above proportion of butter4 ,keep turning them until done1 which will be in about #aj minutes2 dish them1 and pour over them a matre-d'htel sauce4 ,the dish may be garnished with slices of cut lemon4 ,time4--,to soak #a hour1 to be boiled #aj minutes1 to be fried about #aj minutes4 ,average cost1 #as4 to #es41 according to the season4 ,sufficient for an entre4 ,seasonable4--,in full season from ,may to ,august4 ,note4--,the egg and bread-crumb may be omitted1 and the slices of sweetbread dredged with a little flour instead1 and a good gravy may be substituted for the matre-d'htel sauce4 ,this is a very simple method of dressing them4 ,,sweetbreads1 ,stewed 7an ,entre74 ,ingredients4--#c sweetbreads1 #a pint of white stock1 thickening of butter and flour1 #f tablespoonfuls of cream1 #a tablespoonful of lemon-juice1 #a blade of pounded mace1 white pepper and salt to taste4 ,mode4--,soak the sweetbreads in warm water for #a hour1 and boil them for #aj minutes2 take them out1 put them into cold water for a few minutes2 lay them in a stewpan with the stock1 and simmer them gently for rather more than hour4 ,dish them2 thicken the gravy with a little butter and flour2 let it boil up1 add the remaining ingredients1 allow the sauce to get quite hot1 but not boil1 and pour it over the sweetbreads4 ,time4--,to soak #a hour1 to be boiled #aj minutes1 stewed rather more than hour4 ,average cost1 from #as4 to #es41 according to the season4 ,sufficient for an entre4 ,seasonable4--,in full season from ,may to ,august4 ,note4--,a few mushrooms added to this dish1 and stewed with the sweetbreads1 will be found an improvement4 ,,sweetbreads1 ,lambs'1 larded1 and ,asparagus 7an ,entre74 ,ingredients4--#b or #c sweetbreads1 pint of veal stock1 white pepper and salt to taste1 a small bunch of green onions1 #a blade of pounded mace1 thickening of butter and flour1 #b eggs1 nearly pint of cream1 #a teaspoonful of minced parsley1 a very little grated nutmeg4 ,mode4--,soak the sweetbreads in lukewarm water1 and put them into a saucepan with sufficient boiling water to cover them1 and let them simmer for #aj minutes2 then take them out and put them into cold water4 ,now lard them1 lay them in a stewpan1 add the stock1 seasoning1 onions1 mace1 and a thickening of butter and flour1 and stew gently for hour or #bj minutes4 ,beat up the egg with the cream1 to which add the minced parsley and a very little grated nutmeg4 ,put this to the other ingredients2 stir it well till quite hot1 but do not let it boil after the cream is added1 or it will curdle4 ,have ready some asparagus-tops1 boiled2 add these to the sweetbreads1 and serve4 ,time4--,altogether hour4 ,average cost1 #bs4 #f;d4 to #cs4 #f;d4 each4 ,sufficient4--#c sweetbreads for #a entre4 ,seasonable from ,easter to ,michaelmas4 ,,sweetbreads1 another ,way to ,dress 7an ,entre74 ,ingredients4--,sweetbreads1 egg and bread-crumbs1 pint of gravy1 glass of sherry4 ,mode4--,soak the sweetbreads in water for an hour1 and throw them into boiling water to render them firm4 ,let them stew gently for about hour1 take them out and put them into a cloth to drain all the water from them4 ,brush them over with egg1 sprinkle them with bread-crumbs1 and either brown them in the oven or before the fire4 ,have ready the above quantity of gravy1 to which add glass of sherry2 dish the sweetbreads1 pour the gravy under them1 and garnish with water-cresses4 ,time4--,rather more than hour4 ,average cost1 #bs4 #f;d4 to #cs4 #f;d4 each4 ,sufficient--#c sweetbreads for #a entre4 ,seasonable1 from ,easter to ,michaelmas4 ,,syllabub4 ,ingredients4--#a pint of sherry or white wine1 grated nutmeg1 sugar to taste1 #a pint of milk4 ,mode4--,put the wine into a bowl1 with the grated nutmeg and plenty of pounded sugar1 and milk into it the above proportion of milk from the cow4 ,clouted cream may be laid on the top1 with pounded cinnamon or nutmeg and sugar2 and a little brandy may be added to the wine before the milk is put in4 ,in some counties1 cider is substituted for the wine3 when this is used1 brandy must always be added4 ,warm milk may be poured on from a spouted jug or teapot2 but it must be held very high4 ,average cost1 #bs4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,syllabubs1 ,whipped4 ,ingredients4-- pint of cream1 pint of sherry1 half that quantity of brandy1 the juice of lemon1 a little grated nutmeg1 #c oz4 of pounded sugar1 whipped cream the same as for trifle4 ,mode4--,mix all the ingredients together1 put the syllabub into glasses1 and over the top of them heap a little whipped cream1 made in the same manner as for trifle4 ,solid syllabub is made by whisking or milling the mixture to a stiff froth1 and putting it in the glasses1 without the whipped cream at the top4 ,average cost1 #as4 #h;d4 ,sufficient to fill #h or #i glasses4 ,seasonable at any time4 ,,syrup for ,jellies1 to ,clarify4 ,ingredients4--,to every quart of water allow #b lbs4 of loaf sugar2 the white of #a egg4 ,mode4--,put the sugar and water into a stewpan2 set it on the fire1 and1 when the sugar is dissolved1 add the white of the egg1 whipped up with a little water4 ,whisk the whole well together1 and simmer very gently until it has thrown up all the scum4 ,take this off as it rises1 strain the syrup through a fine sieve or cloth into a basin1 and keep it for use4 ,,tapioca ,,pudding4 ,ingredients4--#c oz4 of tapioca1 #a quart of milk1 #b oz4 of butter1 lb4 of sugar1 #d eggs1 flavouring of vanilla1 grated lemon-rind1 or bitter almonds4 ,mode4--,wash the tapioca1 and let it stew gently in the milk by the side of the fire for hour1 occasionally stirring it2 then let it cool a little2 mix with it the butter1 sugar1 and eggs1 which should be wall beaten1 and flavour with either of the above ingredients1 putting in about #ab drops of the essence of almonds or vanilla1 whichever is preferred4 ,butter a pie-dish1 and line the edges with puff-paste2 put in the pudding1 and bake in a moderate oven for an hour4 ,if the pudding is boiled1 add a little more tapioca1 and boil it in a buttered basin #a hour4 ,time4--#a hour to bake1 #a hour to boil4 ,average cost1 #as4 #b;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,tapioca ,,soup4 ,ingredients4--#e oz4 of tapioca1 #b quarts of stock4 ,mode4--,put the tapioca into cold stock1 and bring it gradually to a boil4 ,simmer gently till tender1 and serve4 ,time4--,rather more than #a hour4 ,average cost1 #as4 #f;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,tartlets4 ,ingredients4--,trimmings of puff-paste1 any jam or marmalade that may be preferred4 ,mode4--,roll out the paste to the thickness of about inch2 butter some small round patty-pans1 line them with it1 and cut off the superfluous paste close to the edge of the pan4 ,put a small piece of bread into each tartlet 7this is to keep them in shape71 and bake in a brisk oven for about #aj minutes1 or rather longer4 ,when they are done1 and are of a nice colour1 take the pieces of bread out carefully1 and replace them by a spoonful of jam or marmalade4 ,dish them high on a white d'oyley1 piled high in the centre1 and serve4 ,time4--#aj to #ae minutes4 ,average cost1 #a;d4 each4 ,sufficient4--#a lb4 of paste will make #b dishes of tartlets4 ,seasonable at any time4 ,illustration3 ,,dish ,,of ,,tartlets4 ,,tartlets1 ,polish4 ,ingredients4--,puff-paste1 the white of an egg1 pounded sugar4 ,mode4--,roll some good puff-paste out thin1 and cut it into #b-;inch squares2 brush each square over with the white of an egg1 then fold down the corners1 so that they all meet in the middle of each piece of paste2 slightly press the two pieces together1 brush them over with the egg1 sift over sugar1 and bake in a nice quick oven for about hour4 ,when they are done1 make a little hole in the middle of the paste1 and fill it up with apricot jam1 marmalade1 or red-currant jelly4 ,pile them high in the centre of a dish1 on a napkin1 and garnish with the same preserve the tartlets are filled with4 ,time4-- hour or #bj minutes4 ,average cost1 with lb4 of puff-paste1 #as4 ,sufficient for #b dishes of pastry4 ,seasonable at any time4 ,note4--,it should be borne in mind1 that1 for all dishes of small pastry1 such as the preceding1 trimmings of puff-paste1 left from larger tarts1 answer as well as making the paste expressly4 ,,tea1 to make4 ,there is very little art in making good tea2 if the water is boiling1 and there is no sparing of the fragrant leaf1 the beverage will almost invariably be good4 ,the old-fashioned plan of allowing a teaspoonful to each person1 and one over1 is still practised4 ,warm the teapot with boiling water2 let it remain for two or three minutes for the vessel to become thoroughly hot1 then pour it away4 ,put in the tea1 pour in from to pint of boiling water1 close the lid1 and let it stand for the tea to draw from #e to #aj minutes2 then fill up the pot with water4 ,the tea will be quite spoiled unless made with water that is actually boiling1 as the leaves will not open1 and the flavour not be extracted from them2 the beverage will consequently be colourless and tasteless1--in fact1 nothing but tepid water4 ,where there is a very large party to make tea for1 it is a good plan to have two teapots1 instead of putting a large quantity of tea into one pot2 the tea1 besides1 will go farther4 ,when the infusion has been once completed1 the addition of fresh tea adds very little to the strength2 so1 when more is required1 have the pot emptied of the old leaves1 scalded1 and fresh tea made in the usual manner4 ,economists say that a few grains of carbonate of soda1 added before the boiling water is poured on the tea1 assist to draw out the goodness2 if the water is very hard1 perhaps it is a good plan1 as the soda softens it2 but care must be taken to use this ingredient sparingly1 as it is liable to give the tea a soapy taste if added in too large a quantity4 ,for mixed tea1 the usual proportion is four spoonfuls of black to one of green2 more of the latter when the flavour is very much liked2 but strong green tea is highly pernicious1 and should never be partaken of too freely4 ,time4--#b minutes to warm the teapot1 #e to #aj minutes to draw the strength from the tea4 ,sufficient4--,allow #a teaspoonful to each person4 ,,tea-,,cakes4 ,ingredients4--#b lbs4 of flour1 teaspoonful of salt1 lb4 of butter or lard1 #a egg1 a piece of ,german yeast the size of a walnut1 warm milk4 ,mode4--,put the flour 7which should be perfectly dry7 into a basin2 mix with it the salt1 and rub in the butter or lard2 then beat the egg well1 stir to it the yeast1 and add these to the flour with as much warm milk as will make the whole into a smooth paste1 and knead it well4 ,let it rise near the fire1 and1 when well risen1 form it into cakes2 place them on tins1 let them rise again for a few minutes before putting them into the oven1 and bake from to hour in a moderate oven4 ,these are very nice with a few currants and a little sugar added to the other ingredients1 they should be put in after the butter is rubbed in4 ,these cakes should be buttered1 and eaten hot as soon as baked2 but1 when stale1 they are very nice split and toasted2 or1 if dipped in milk1 or even water1 and covered with a basin in the oven till hot1 they will be almost equal to new4 ,time4-- to hour4 ,average cost1 #aj;d4 ,sufficient to make #h tea-cakes4 ,seasonable at any time4 ,,tea-,,cakes1 to toast4 ,cut each tea-cake into three or four slices1 according to its thickness2 toast them on both sides before a nice clear fire1 and as each slice is done1 spread it with butter on both sides4 ,when a cake is toasted1 pile the slices one on the top of the other1 cut them into quarters1 put them on a very hot plate1 and send the cakes immediately to table4 ,as they are wanted1 send them in hot1 one or two at a time1 as1 if allowed to stand1 they spoil1 unless kept in a muffin-plate over a basin of boiling water4 ,illustration3 ,,tea-,,cakes4 ,,teal1 ,roast4 ,ingredients4--,teal1 butter1 a little flour4 ,mode4--,choose fat1 plump birds1 after the frost has set in1 as they are generally better flavoured2 truss them in the same manner as wild duck2 roast them before a brisk fire1 and keep them well basted4 ,serve with brown or orange gravy1 water-cresses1 and a cut lemon4 ,the remains of teal make excellent hash4 ,time4--,from #i to #ae minutes4 ,average cost1 #as4 each2 but seldom bought4 ,sufficient4--#b for a dish4 ,seasonable from ,october to ,february4 ,,teal4 ,,teal1 being of the same character as widgeon and wild duck1 may be treated1 in carving1 in the same style4 ,,tench1 ,matelot of4 ,ingredients4-- pint of stock1 pint of port wine1 #a dozen button onions1 a few mushrooms1 a faggot of herbs1 #b blades of mace1 #a oz4 of butter1 #a teaspoonful of minced parsley1 thyme1 #a shalot1 #b anchovies1 #a teacupful of stock1 flour1 #a dozen oysters1 the juice of lemon2 the number of tench1 according to size4 ,mode4--,scale and clean the tench1 cut them into pieces1 and lay them in a stewpan2 add the stock1 wine1 onions1 mushrooms1 herbs1 and mace1 and simmer gently for hour4 ,put into another stewpan all the remaining ingredients but the oysters and lemon-juice1 and boil slowly for #aj minutes1 when add the strained liquor from the tench1 and keep stirring it over the fire until somewhat reduced4 ,rub it through a sieve1 pour it over the tench with the oysters1 which must be previously scalded in their own liquor1 squeeze in the lemon-juice1 and serve4 ,garnish with crotons4 ,time4-- hour4 ,seasonable from ,october to ,june4 ,,tench1 ,stewed with ,wine4 ,ingredients4-- pint of stock1 pint of ,madeira or sherry1 salt and pepper to taste1 #a bay-leaf1 thickening of butter and flour4 ,mode4--,clean and crimp the tench1 carefully lay it in a stewpan with the stock1 wine1 salt and pepper1 and bay-leaf1 let it stew gently for hour2 then take it out1 put it on a dish1 and keep hot4 ,strain the liquor1 and thicken it with butter and flour kneaded together1 and stew for #e minutes4 ,if not perfectly smooth1 squeeze it through a tammy1 add a very little cayenne1 and pour over the fish4 ,garnish with balls of veal forcemeat4 ,time4--,rather more than hour4 ,seasonable from ,october to ,june4 ,,tendrons ,,de ,,veau1 ,stewed 7an ,entre74 ,ingredients4--,the gristles from #b breasts of veal1 white stock1 #a faggot of savoury herbs1 #b blades of pounded mace1 #d cloves1 #b carrots1 #b onions1 a strip of lemon-peel4 ,mode4--,the tendrons or gristles1 which are found round the front of a breast of veal1 are now very frequently served as an entre1 and when well dressed1 make a nice and favourite dish4 ,detach the gristles from the bone1 and cut them neatly out1 so as not to spoil the joint for roasting or stewing4 ,put them into a stewpan1 with sufficient stock to cover them2 add the herbs1 mace1 cloves1 carrots1 onions1 and lemon1 and simmer these for nearly1 or quite1 #d hours4 ,they should be stewed until a fork will enter the meat easily4 ,take them up1 drain them1 strain the gravy1 boil it down to a glaze1 with which glaze the meat4 ,dish the tendrons in a circle with crotons fried of a nice colour placed between each2 and put mushroom sauce1 or a pure of green peas or tomatoes1 in the middle4 ,time4--#d hours4 ,sufficient for #a entre4 ,seasonable4--,with peas1 from ,june to ,august4 ,,tendrons ,,de ,,veau 7an ,entre74 ,ingredients4--,the gristles from #b breasts of veal1 white stock1 #a faggot of savoury herbs1 #a blade of pounded mace1 #d cloves1 #b carrots1 #b onions1 a strip of lemon-peel1 egg and bread-crumbs1 #b tablespoonfuls of chopped mushrooms1 salt and pepper to taste1 #b tablespoonfuls of sherry1 the yolk of #a egg1 #c tablespoonfuls of cream4 ,mode4--,after removing the gristles from a breast of veal1 stew them for #d hours1 as in the preceding recipe1 with stock1 herbs1 mace1 cloves1 carrots1 onions1 and lemon-peel4 ,when perfectly tender1 lift them out and remove any bones or hard parts remaining4 ,put them between two dishes1 with a weight on the top1 and when cold1 cut them into slices4 ,brush these over with egg1 sprinkle with bread-crumbs1 and fry a pale brown4 ,take pint of the gravy they were boiled in1 add #b tablespoonfuls of chopped mushrooms1 a seasoning of salt and pepper1 the sherry1 and the yolk of an egg beaten with #c tablespoonfuls of cream4 ,stir the sauce over the fire until it thickens2 when it is on the point of boiling1 dish the tendrons in a circle1 and pour the sauce in the middle4 ,tendrons are dressed in a variety of ways1--with sauce l',espagnole1 vegetables of all kinds3 when they are served with a pure1 they should always be glazed4 ,time4--#d hours4 ,average cost4--,usually bought with breast of veal4 ,sufficient for an entre4 ,seasonable from ,march to ,october4 ,,tete ,,de ,,veau ,,en ,,tortue 7an ,entre74 ,ingredients4--,half a calf's head1 or the remains of a cold boiled one2 rather more than #a pint of good white stock1 #a glass of sherry or ,madeira1 cayenne and salt to taste1 about #ab mushroom-buttons 7when obtainable71 #f hard-boiled eggs1 #d gherkins1 #h quenelles1 or forcemeat balls1 #ab crayfish1 #ab crotons4 ,mode4--,half a calf's head is sufficient to make a good entre1 and if there are any remains of a cold one left from the preceding day1 it will answer very well for this dish4 ,after boiling the head until tender1 remove the bones1 and cut the meat into neat pieces2 put the stock into a stewpan1 add the wine1 and a seasoning of salt and cayenne2 fry the mushrooms in butter for #b or #c minutes1 and add these to the gravy4 ,boil this quickly until somewhat reduced2 then put in the yolks of the hard-boiled eggs whole1 and the whites cut in small pieces1 and the gherkins chopped4 ,have ready a few veal quenelles1 add these1 with the slices of head1 to the other ingredients1 and let the whole get thoroughly hot1 without boiling4 ,arrange the pieces of head as high in the centre of the dish as possible2 pour over them the ragot1 and garnish with the crayfish and crotons placed alternately4 ,a little of the gravy should also be served in a tureen4 ,time4--,about hour to reduce the stock4 ,sufficient for #f or #g persons4 ,average cost1 exclusive of the calf's head1 #bs4 #i;d4 ,seasonable from ,march to ,october4 ,,tipsy ,,cake4 ,ingredients4--#a moulded sponge or ,savoy cake1 sufficient sweet wine or sherry to soak it1 #f tablespoonfuls of brandy1 #b oz4 of sweet almonds1 #a pint of rich custard4 ,mode4--,procure a cake that is three or four days old1--either sponge1 ,savoy1 or rice answering for the purpose of a tipsy cake4 ,cut the bottom of the cake level1 to make it stand firm in the dish2 make a small hole in the centre1 and pour in and over the cake sufficient sweet wine or sherry1 mixed with the above proportion of brandy1 to soak it nicely4 ,when the cake is well soaked1 blanch and cut the almonds into strips1 stick them all over the cake1 and pour round it a good custard1 made by our recipe1 allowing #h eggs instead of #e to the pint of milk4 ,the cakes are sometimes crumbled and soaked1 and a whipped cream heaped over them1 the same as for trifles4 ,time4--,about #b hours to soak the cake4 ,average cost1 #ds4 #f;d4 ,sufficient for #a dish4 ,seasonable at any time4 ,illustration3 ,,tipsy ,,cake4 ,,tipsy ,,cake1 an easy way of making4 ,ingredients4--#ab stale small sponge-cakes1 raisin wine1 lb4 of jam1 #a pint of custard 7see ,custard74 ,mode4--,soak the sponge-cakes1 which should be stale 7on this account they should be cheaper71 in a little raisin wine2 arrange them on a deep glass dish in four layers1 putting a layer of jam between each1 and pour round them a pint of custard1 made by recipe1 decorating the top with cut preserved-fruit4 ,time4--#b hours to soak the cakes4 ,average cost1 #bs4 #f;d4 ,sufficient for #a dish4 ,seasonable at any time4 ,,toad-,,in-,,the-,,hole 7,cold ,meat ,cookery74 ,ingredients4--#f oz4 of flour1 #a pint of milk1 #c eggs1 butter1 a few slices of cold mutton1 pepper and salt to taste1 #b kidneys4 ,mode4--,make a smooth batter of flour1 milk1 and eggs in the above proportion2 butter a baking-dish1 and pour in the batter4 ,into this place a few slices of cold mutton1 previously well seasoned1 and the kidneys1 which should be cut into rather small pieces2 bake about #a hour1 or rather longer1 and send it to table in the dish it was baked in4 ,oysters or mushrooms may be substituted for the kidneys1 and will be found exceedingly good4 ,time4--,rather more than #a hour4 ,average cost1 exclusive of the cold meat1 #h;d4 ,seasonable at any time4 ,,toad-,,in-,,the-,,hole 7a ,homely but ,savoury ,dish74 ,ingredients4--#a lb4 of rump-steak1 #a sheep's kidney1 pepper and salt to taste4 ,for the batter1 #c eggs1 #a pint of milk1 #d tablespoonfuls of flour1 saltspoonful of salt4 ,mode4--,cut up the steak and kidney into convenient-sized pieces1 and put them into a pie-dish1 with a good seasoning of salt and pepper2 mix the flour with a small quantity of milk at first1 to prevent its being lumpy2 add the remainder1 and the #c eggs1 which should be well beaten2 put in the salt1 stir the batter for about #e minutes1 and pour it over the steak4 ,place it in a tolerably brisk oven immediately1 and bake for #a hour4 ,time4--#a hour4 ,average cost1 #as4 #i;d4 ,sufficient for #d or #e persons4 ,seasonable at any time4 ,note4--,the remains of cold beef1 rather underdone1 may be substituted for the steak1 and1 when liked1 the smallest possible quantity of minced onion or shalot may be added4 ,,toast1 to make ,dry4 ,to make dry toast properly1 a great deal of attention is required2 much more1 indeed1 than people generally suppose4 ,never use new bread for making any kind of toast1 as it eats heavy1 and1 besides1 is very extravagant4 ,procure a loaf of household bread about two days old2 cut off as many slices as may be required1 not quite inch in thickness2 trim off the crusts and ragged edges1 put the bread on a toasting-fork1 and hold it before a very clear fire4 ,move it backwards and forwards until the bread is nicely coloured2 then turn it and toast the other side1 and do not place it so near the fire that it blackens4 ,dry toast should be more gradually made than buttered toast1 as its great beauty consists in its crispness1 and this cannot be attained unless the process is slow and the bread is allowed gradually to colour4 ,it should never be made long before it is wanted1 as it soon becomes tough1 unless placed on the fender in front of the fire4 ,as soon as each piece is ready1 it should be put into a rack1 or stood upon its edges1 and sent quickly to table4 ,,toast1 to make ,hot ,buttered4 ,a loaf of household bread about two days old answers for making toast better than cottage bread1 the latter not being a good shape1 and too crusty for the purpose4 ,cut as many nice even slices as may be required1 rather more than inch in thickness1 and toast them before a very bright fire1 without allowing the bread to blacken1 which spoils the appearance and flavour of all toast4 ,when of a nice colour on both sides1 put it on a hot plate2 divide some good butter into small pieces1 place them on the toast1 set this before the fire1 and when the butter is just beginning to melt1 spread it lightly over the toast4 ,trim off the crust and ragged edges1 divide each round into #d pieces1 and send the toast quickly to table4 ,some persons cut the slices of toast across from corner to corner1 so making the pieces of a three-cornered shape4 ,soyer recommends that each slice should be cut into pieces as soon as it is buttered1 and when all are ready1 that they should be piled lightly on the dish they are intended to be served on4 ,he says that by cutting through #d or #e slices at a time1 all the butter is squeezed out of the upper ones1 while the bottom one is swimming in fat liquid4 ,it is highly essential to use good butter for making this dish4 ,,toast-,,and-,,water4 ,ingredients4--,a slice of bread1 #a quart of boiling water4 ,mode4--,cut a slice from a stale loaf 7a piece of hard crust is better than anything else for the purpose71 toast it of a nice brown on every side1 but do not allow it to burn or blacken4 ,put it into a jug1 pour the boiling water over it1 cover it closely1 and let it remain until cold4 ,when strained1 it will be ready for use4 ,toast-and-water should always be made a short time before it is required1 to enable it to get cold3 if drunk in a tepid or lukewarm state1 it is an exceedingly disagreeable beverage4 ,if1 as is sometimes the case1 this drink is wanted in a hurry1 put the toasted bread into a jug1 and only just cover it with the boiling water2 when this is cool1 cold water may be added in the proportion required1 the toast-and-water strained2 it will then be ready for use1 and is more expeditiously prepared than by the above method4 ,,toast ,,sandwiches4 ,ingredients4--,thin cold toast1 thin slices of bread-and-butter1 pepper and salt to taste4 ,mode4--,place a very thin piece of cold toast between #b slices of thin bread-and-butter in the form of a sandwich1 adding a seasoning of pepper and salt4 ,this sandwich may be varied by adding a little pulled meat1 or very fine slices of cold meat1 to the toast1 and in any of these forms will be found very tempting to the appetite of an invalid4 ,,toffee1 ,everton4 ,ingredients4--#a lb4 of powdered loaf sugar1 #a teacupful of water1 lb4 of butter1 #f drops of essence of lemon4 ,mode4--,put the water and sugar into a brass pan1 and beat the butter to a cream4 ,when the sugar is dissolved1 add the butter1 and keep stirring the mixture over the fire until it sets1 when a little is poured on to a buttered dish2 and just before the toffee is done1 add the essence of lemon4 ,butter a dish or tin1 pour on it the mixture1 and when cool1 it will easily separate from the dish4 ,butter-,scotch1 an excellent thing for coughs1 is made with brown1 instead of white sugar1 omitting the water1 and flavoured with oz4 of powdered ginger4 ,it is made in the same manner as toffee4 ,time4--#ah to #ce minutes4 ,average cost1 #aj;d4 ,sufficient to make a lb4 of toffee4 ,,tomato ,,sauce for ,keeping 7,excellent74 ,ingredients4--,to every quart of tomato-pulp allow #a pint of cayenne vinegar1 oz4 of shalots1 oz4 of garlic1 peeled and cut in slices2 salt to taste4 ,to every six quarts of liquor1 #a pint of soy1 #a pint of anchovy-sauce4 ,mode4--,gather the tomatoes quite ripe2 bake them in a slow oven till tender2 rub them through a sieve1 and to every quart of pulp add cayenne vinegar1 shalots1 garlic1 and salt1 in the above proportion2 boil the whole together till the garlic and shalots are quite soft2 then rub it through a sieve1 put it again into a saucepan1 and1 to every six quarts of the liquor1 add #a pint of soy and the same quantity of anchovy-sauce1 and boil altogether for about #bj minutes2 bottle off for use1 and carefully seal or resin the corks4 ,this will keep good for #b or #c years1 but will be fit for use in a week4 ,a useful and less expensive sauce may be made by omitting the anchovy and soy4 ,time4--,altogether #a hour4 ,seasonable4--,make this from the middle of ,september to the end of ,october4 ,,tomato ,,sauce for ,keeping 7,excellent74 ,ingredients4--#a dozen tomatoes1 #b teaspoonfuls of the best powdered ginger1 #a dessertspoonful of salt1 #a head of garlic chopped fine1 #b tablespoonfuls of vinegar1 #a dessertspoonful of ,chili vinegar 7a small quantity of cayenne may be substituted for this74 ,mode4--,choose ripe tomatoes1 put them into a stone jar1 and stand them in a cool oven until quite tender2 when cold1 take the skins and stalks from them1 mix the pulp with the liquor which is in the jar1 but do not strain it2 add all the other ingredients1 mix well together1 and put it into well-sealed bottles4 ,stored away in a cool1 dry place1 it will keep good for years4 ,it is ready for use as soon as made1 but the flavour is better after a week or two4 ,should it not appear to keep1 turn it out1 and boil it up with a little additional ginger and cayenne4 ,for immediate use1 the skins should be put into a wide-mouthed bottle with a little of the different ingredients1 and they will be found very nice for hashes or stews4 ,time4--#d or #e hours in a cool oven4 ,seasonable from the middle of ,september to the end of ,october4 ,,tomato ,,sauce for ,keeping 7,excellent74 ,ingredients4--#c dozen tomatoes2 to every pound of tomato-pulp allow #a pint of ,chili vinegar1 #a oz4 of garlic1 #a oz4 of shalot1 #b oz4 of salt1 #a large green capsicum1 teaspoonful of cayenne1 #b pickled gherkins1 #f pickled onions1 #a pint of common vinegar1 and the juice of #f lemons4 ,mode4--,choose the tomatoes when quite ripe and red2 put them in a jar with a cover to it1 and bake them till tender4 ,the better way is to put them in the oven overnight1 when it will not be too hot1 and examine them in the morning to see if they are tender4 ,do not allow them to remain in the oven long enough to break them2 but they should be sufficiently soft to skin nicely and rub through the sieve4 ,measure the pulp1 and to each pound of pulp add the above proportion of vinegar and other ingredients1 taking care to chop very fine the garlic1 shalot1 capsicum1 onion1 and gherkins4 ,boil the whole together till everything is tender2 then again rub it through a sieve1 and add the lemon-juice4 ,now boil the whole again till it becomes as thick as cream1 and keep continually stirring2 bottle it when quite cold1 cork well1 and seal the corks4 ,if the flavour of garlic and shalot is very much disliked1 diminish the quantities4 ,time4--,bake the tomatoes in a cool oven all night4 ,seasonable from the middle of ,september to the end of ,october4 ,note4--,a quantity of liquor will flow from the tomatoes1 which must be put through the sieve with the rest4 ,keep it well stirred whilst on the fire1 and use a wooden spoon4 ,,tomato ,,sauce1 ,hot1 to serve with ,cutlets1 ,roast ,meats1 c4 ,ingredients4--#f tomatoes1 #b shalots1 #a clove1 #a blade of mace1 salt and cayenne to taste1 pint of gravy or stock4 ,mode4--,cut the tomatoes in two1 and squeeze the juice and seeds out2 put them in a stewpan with all the ingredients1 and let them simmer gently until the tomatoes are tender enough to pulp2 rub the whole through a sieve1 boil it for a few minutes1 and serve4 ,the shalots and spices may be omitted when their flavour is objected to4 ,time4--#a hour1 or rather more1 to simmer the tomatoes4 ,average cost1 for this quantity1 #as4 ,in full season in ,september and ,october4 ,,tomatoes1 ,baked 7,excellent74 ,ingredients4--#h or #aj tomatoes1 pepper and salt to taste1 #b oz4 of butter1 bread-crumbs4 ,mode4--,take off the stalks from the tomatoes2 cut them into thick slices1 and put them into a deep baking-dish2 add a plentiful seasoning of pepper and salt1 and butter in the above proportion2 cover the whole with bread-crumbs2 drop over these a little clarified butter2 bake in a moderate oven from #bj minutes to hour1 and serve very hot4 ,this vegetable dressed as above1 is an exceedingly nice accompaniment to all kinds of roast meat4 ,the tomatoes1 instead of being cut in slices1 may be baked whole2 but they will take rather longer time to cook4 ,time4--#bj minutes to hour4 ,average cost1 in full season1 #i;d4 per basket4 ,sufficient for #e or #f persons4 ,seasonable in ,august1 ,september1 and ,october2 but may be had1 forced1 much earlier4 ,,tomatoes1 ,baked 7another ,mode74 ,ingredients4--,some bread-crumbs1 a little butter1 onion1 cayenne1 and salt4 ,mode4--,bake the tomatoes whole1 then scoop out a small hole at the top2 fry the bread-crumbs1 onion1 c41 and fill the holes with this as high up as possible2 then brown the tomatoes with a salamander1 or in an oven1 and take care that the skin does not break4 ,,tomatoes1 ,stewed4 ,ingredients4--#h tomatoes1 pepper and salt to taste1 #b oz4 of butter1 #b tablespoonfuls of vinegar4 ,mode4--,slice the tomatoes into a lined saucepan2 season them with pepper and salt1 and place small pieces of butter on them4 ,cover the lid down closely1 and stew from #bj to #be minutes1 or until the tomatoes are perfectly tender2 add the vinegar1 stir two or three times1 and serve with any kind of roast meat1 with which they will be found a delicious accompaniment4 ,time4--#bj to #be minutes4 ,average cost1 in full season1 #i;d4 per basket4 ,sufficient for #d or #e persons4 ,seasonable from ,august to ,october2 but may be had1 forced1 much earlier4 ,illustration3 ,,stewed ,,tomatoes4 ,,tomatoes1 ,stewed4 ,ingredients4--#h tomatoes1 about pint of good gravy1 thickening of butter and flour1 cayenne and salt to taste4 ,mode4--,take out the stalks of the tomatoes2 put them into a wide stewpan1 pour over them the above proportion of good brown gravy1 and stew gently until they are tender1 occasionally carefully turning them1 that they may be equally done4 ,thicken the gravy with a little butter and flour worked together on a plate2 let it just boil up after the thickening is added1 and serve4 ,if it be at hand1 these should be served on a silver or plated vegetable-dish4 ,time4--#bj to #be minutes1 very gentle stewing4 ,average cost1 in full season1 #i;d4 per basket4 ,sufficient for #d or #e persons4 ,seasonable in ,august1 ,september1 and ,october2 but may be had1 forced1 much earlier4 ,,tongue1 ,boiled4 ,ingredients4--#a tongue1 a bunch of savoury herbs1 water4 ,mode4--,in choosing a tongue1 ascertain how long it has been dried or pickled1 and select one with a smooth skin1 which denotes its being young and tender4 ,if a dried one1 and rather hard1 soak it at least for #ab hours previous to cooking it2 if1 however1 it is fresh from the pickle1 #b or #c hours will be sufficient for it to remain in soak4 ,put the tongue into a stewpan with plenty of cold water and a bunch of savoury herbs2 let it gradually come to a boil1 skim well1 and simmer very gently until tender4 ,peel off the skin1 garnish with tufts of cauliflowers or ,brussels sprouts1 and serve4 ,boiled tongue is frequently sent to table with boiled poultry1 instead of ham1 and is1 by many persons1 preferred4 ,if to serve cold1 peel it1 fasten it down to a piece of board by sticking a fork through the root1 and another through the top1 to straighten it4 ,when cold1 glaze it1 and put a paper ruche round the root1 and garnish with tufts of parsley4 ,time4--,a large smoked tongue1 #d to #d hours2 a small one1 #b to #c hours4 ,a large unsmoked tongue1 #c to #c hours2 a small one1 #b to #b hours4 ,average cost1 for a moderate-sized tongue1 #cs4 #f;d4 ,seasonable at any time4 ,,tongues1 to ,cure4 ,ingredients4--,for a tongue of #g lbs41 #a oz4 of saltpetre1 oz4 of black pepper1 #d oz4 of sugar1 #c oz4 of juniper berries1 #f oz4 of salt4 ,mode4--,rub the above ingredients well into the tongue1 and let it remain in the pickle for #aj days or a fortnight2 then drain it1 tie it up in brown paper1 and have it smoked for about #bj days over a wood fire2 or it may be boiled out of this pickle4 ,time4--,from #aj to #ad days to remain in the pickle2 to be smoked #bd days4 ,average cost1 for a medium-sized uncured tongue1 #bs4 #f;d4 ,seasonable at any time4 ,note4--,if not wanted immediately1 the tongue will keep #c or #d weeks without being too salt2 then it must not be rubbed1 but only turned in the pickle4 ,,tongues1 to ,cure4 ,ingredients4--#i lbs4 of salt1 #h oz4 of sugar1 #i oz4 of powdered saltpetre4 ,mode4--,rub the above ingredients well into the tongues1 and keep them in this curing mixture for #b months1 turning them every day4 ,drain them from the pickle1 cover with brown paper1 and have them smoked for about #c weeks4 ,time4--,the tongues to remain in pickle #b months2 to be smoked #c weeks4 ,sufficient4--,the above quantity of brine sufficient for #ab tongues1 of #e lbs4 each4 ,seasonable at any time4 ,,tongue1 to ,pickle and ,dress a1 to ,eat ,cold4 ,ingredients4--#f oz4 of salt1 #b oz4 of bay-salt1 #a oz4 of saltpetre1 #c oz4 of coarse sugar2 cloves1 mace1 and allspice to taste2 butter1 common crust of flour and water4 ,mode4--,lay the tongue for a fortnight in the above pickle1 turn it every day1 and be particular that the spices are well pounded2 put it into a small pan just large enough to hold it1 place some pieces of butter on it1 and cover with a common crust4 ,bake in a slow oven until so tender that a straw would penetrate it2 take off the skin1 fasten it down to a piece of board by running a fork through the root1 and another through the tip1 at the same time straightening it and putting it into shape4 ,when cold1 glaze it1 put a paper ruche round the root1 which is generally very unsightly1 and garnish with tufts of parsley4 ,time4--,from #c to #d hours in a slow oven1 according to size4 ,average cost1 for a medium-sized uncured tongue1 #bs4 #f;d4 ,seasonable at any time4 ,,treacle ,,pudding1 ,rolled4 ,ingredients4--#a lb4 of suet crust1 lb4 of treacle1 teaspoonful of grated ginger4 ,mode4--,make1 with #a lb4 of flour1 a suet crust by our given recipe1 roll it out to the thickness of inch1 and spread the treacle equally over it1 leaving a small margin where the paste joins2 close the ends securely1 tie the pudding in a floured cloth1 plunge it into boiling water1 and boil for #b hours4 ,we have inserted this pudding1 being economical1 and a favourite one with children2 it is1 of course1 only suitable for a nursery1 or very plain family dinner4 ,made with a lard instead of a suet crust1 it would be very nice baked1 and would be sufficiently done in from #a to #b hours4 ,time4--,boiled pudding1 #b hours2 baked pudding1 #a to #b hours4 ,average cost1 #g;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,trifle1 to make a4 ,ingredients4--,for the whip1 #a pint of cream1 #c oz4 of pounded sugar1 the white of #b eggs1 a small glass of sherry or raisin wine4 ,for the trifle1 #a pint of custard1 made with #h eggs to a pint of milk2 #f small sponge-cakes1 or #f slices of sponge-cake2 #ab macaroons1 #b dozen ratafias1 #b oz4 of sweet almonds1 the grated rind of #a lemon1 a layer of raspberry or strawberry jam1 pint of sherry or sweet wine1 #f tablespoonfuls of brandy4 ,mode4--,the whip to lay over the top of the trifle should be made the day before it is required for table1 as the flavour is better1 and it is much more solid than when prepared the same day4 ,put into a large bowl the pounded sugar1 the whites of the eggs1 which should be beaten to a stiff froth1 a glass of sherry or sweet wine1 and the cream4 ,whisk these ingredients well in a cool place1 and take off the froth with a skimmer as fast as it rises1 and put it on a sieve to drain2 continue the whisking till there is sufficient of the whip1 which must be put away in a cool place to drain4 ,the next day1 place the sponge-cakes1 macaroons1 and ratafias at the bottom of a trifle-dish2 pour over them pint of sherry or sweet wine1 mixed with #f tablespoonfuls of brandy1 and1 should this proportion of wine not be found quite sufficient1 add a little more1 as the cakes should be well soaked4 ,over the cakes pat the grated lemon-rind1 the sweet almonds1 blanched and cut into strips1 and a layer of raspberry or strawberry jam4 ,make a good custard1 by recipe1 using #h instead of #e eggs to the pint of milk1 and let this cool a little2 then pour it over the cakes1 c4 ,the whip being made the day previously1 and the trifle prepared1 there remains nothing to do now but heap the whip lightly over the top3 this should stand as high as possible1 and it may be garnished with strips of bright currant jelly 7see illustration71 crystallized sweetmeats1 or flowers2 the small coloured comfits are sometimes used for the purpose of garnishing a trifle1 but they are now considered rather old-fashioned4 ,average cost1 with cream at #as4 per pint1 #es4 #f;d4 ,sufficient for #a trifle4 ,seasonable at any time4 ,illustration3 ,,trifle4 ,,trifle1 ,indian4 ,ingredients4--#a quart of milk1 the rind of large lemon1 sugar to taste1 #e heaped tablespoonfuls of rice-flour1 #a oz4 of sweet almonds1 pint of custard4 ,mode4--,boil the milk and lemon-rind together until the former is well flavoured2 take out the lemon-rind and stir in the rice-flour1 which should first be moistened with cold milk1 and add sufficient loaf sugar to sweeten it nicely4 ,boil gently for about #e minutes1 and keep the mixture stirred2 take it off the fire1 let it cool a little1 and pour it into a glass dish4 ,when cold1 cut the rice out in the form of a star1 or any other shape that may be preferred2 take out the spare rice1 and fill the space with boiled custard4 ,blanch and cut the almonds into strips2 stick them over the trifle1 and garnish it with pieces of bright-coloured jelly1 or preserved fruits1 or candied citron4 ,time4-- hour to simmer the milk1 #e minutes after the rice is added4 ,average cost1 #as4 ,sufficient for #a trifle4 ,seasonable at any time4 ,,tripe1 to ,dress4 ,ingredients4--,tripe1 onion sauce1 milk and water4 ,mode4--,ascertain that the tripe is quite fresh1 and have it cleaned and dressed4 ,cut away the coarsest fat1 and boil it in equal proportions of milk and water for hour4 ,should the tripe be entirely undressed1 more than double that time should be allowed for it4 ,have ready some onion sauce1 made by our given recipe1 dish the tripe1 smother it with the sauce1 and the remainder send to table in a tureen4 ,time4-- hour2 for undressed tripe1 from #b to three hours4 ,average cost1 #g;d4 per lb4 ,seasonable at any time4 ,note4--,tripe may be dressed in a variety of ways3 it may be cut in pieces and fried in batter1 stewed in gravy with mushrooms1 or cut into collops1 sprinkled with minced onion and savoury herbs1 and fried a nice brown in clarified butter4 ,,trout1 ,stewed4 ,ingredients4--#b middling-sized trout1 onion cut in thin slices1 a little parsley1 #b cloves1 #a blade of mace1 #b bay-leaves1 a little thyme1 salt and pepper to taste1 #a pint of medium stock1 #a glass of port wine1 thickening of butter and flour4 ,mode4--,wash the fish very clean1 and wipe it quite dry4 ,lay it in a stewpan1 with all the ingredients but the butter and flour1 and simmer gently for hour1 or rather more1 should not the fish be quite done4 ,take it out1 strain the gravy1 add the thickening1 and stir it over a sharp fire for #e minutes2 pour it over the trout1 and serve4 ,time4--,according to size1 hour or more4 ,average cost4--,seldom bought4 ,seasonable from ,may to ,september1 and fatter from the middle to the end of ,august than at any other time4 ,sufficient for #d persons4 ,trout may be served with anchovy or caper sauce1 baked in buttered paper1 or fried whole like smelts4 ,trout dressed la ,genvse is extremely delicate2 for this proceed the same as with salmon4 ,,truffles1 to ,dress1 with ,champagne4 ,ingredients4--#ab fine black truffles1 a few slices of fat bacon1 #a carrot1 #a turnip1 #b onions1 a bunch of savoury herbs1 including parsley1 #a bay-leaf1 #b cloves1 #a blade of pounded mace1 #b glasses of champagne1 pint of stock4 ,mode4--,carefully select the truffles1 reject those that have a musty smell1 and wash them well with a brush1 in cold water only1 until perfectly clean4 ,put the bacon into a stewpan1 with the truffles and the remaining ingredients2 simmer these gently for an hour1 and let the whole cool in the stewpan4 ,when to be served1 re-warm them1 and drain them on a clean cloth2 then arrange them on a delicately white napkin1 that it may contrast as strongly as possible with the truffles1 and serve4 ,the trimmings of truffles are used to flavour gravies1 stock1 sauces1 c42 and are an excellent addition to ragots1 made dishes of fowl1 c4 ,time4--#a hour4 ,average cost4--,not often bought in this country4 ,seasonable from ,november to ,march4 ,,truffles ,a ,l',,italienne4 ,ingredients4--#aj truffles1 #a tablespoonful of minced parsley1 #a minced shalot1 salt and pepper to taste1 #b oz4 of butter1 #b tablespoonfuls of good brown gravy1 the juice of lemon1 cayenne to taste4 ,mode4--,wash the truffles and cut them into slices about the size of a penny-piece2 put them into a frying-pan1 with the parsley1 shalot1 salt1 pepper1 and #a oz4 of butter2 stir them over the fire1 that they may all be equally done1 which will be in about #aj minutes1 and drain off some of the butter2 then add a little more fresh butter1 #b tablespoonfuls of good gravy1 the juice of lemon1 and a little cayenne2 stir over the fire until the whole is on the point of boiling1 when serve4 ,time4--,altogether1 #bj minutes4 ,average cost4--,not often bought in this country4 ,seasonable from ,november to ,march4 ,,truffles1 ,italian ,mode of ,dressing4 ,ingredients4--#aj truffles1 pint of salad-oil1 pepper and salt to taste1 #a tablespoonful of minced parsley1 a very little finely minced garlic1 #b blades of pounded mace1 #a tablespoonful of lemon-juice4 ,mode4--,after cleansing and brushing the truffles1 cut them into thin slices1 and put them in a baking-dish1 on a seasoning of oil1 pepper1 salt1 parsley1 garlic1 and mace in the above proportion4 ,bake them for nearly an hour1 and1 just before serving1 add the lemon-juice1 and send them to table very hot4 ,time4--,nearly #a hour4 ,average cost4--,not often bought in this country4 ,seasonable from ,november to ,march4 ,,truffles ,,au ,,naturel4 ,ingredients4--,truffles1 buttered paper4 ,mode4--,select some fine truffles2 cleanse them1 by washing them in several waters with a brush1 until not a particle of sand or grit remains on them2 wrap each truffle in buttered paper1 and bake in a hot oven for quite an hour2 take off the paper1 wipe the truffles1 and serve them in a hot napkin4 ,time4--#a hour4 ,average cost4--,not often bought in this country4 ,seasonable from ,november to ,march4 ,,turbot4 ,in choosing turbot see that it is thick1 and of a yellowish white2 for if of a bluish tint1 it is not good4 ,the turbot-kettle1 as will be seen by our cut1 is made differently from ordinary fish kettles1 it being less deep1 whilst it is wider1 and more pointed at the sides2 thus exactly answering to the shape of the fish which it is intended should be boiled in it4 ,illustration3 ,,turbot-,,kettle4 ,,turbot1 ,boiled4 ,ingredients4--#f oz4 of salt to each gallon of water4 ,mode4--,choose a middling-sized turbot2 for they are invariably the most valuable3 if very large1 the meat will be tough and thready4 ,three or four hours before dressing1 soak the fish in salt and water to take off the slime2 then thoroughly cleanse it1 and with a knife make an incision down the middle of the back1 to prevent the skin of the belly from cracking4 ,rub it over with lemon1 and be particular not to cut off the fins4 ,lay the fish in a very clean turbot-kettle1 with sufficient cold water to cover it1 and salt in the above proportion4 ,let it gradually come to a boil1 and skim very carefully2 keep it gently simmering1 and on no account let it boil fast1 as the fish would have a very unsightly appearance4 ,when the meat separates easily from the bone1 it is done2 then take it out1 let it drain well1 and dish it on a hot napkin4 ,rub a little lobster spawn through a sieve1 sprinkle it over the fish1 and garnish with tufts of parsley and cut lemon4 ,lobster or shrimp sauce1 and plain melted butter1 should be sent to table with it4 ,time4--,after the water boils1 about hour for a large turbot2 middling size1 about #bj minutes4 ,average cost1--large turbot1 from #ajs4 to #abs42 middling size1 from #abs4 to #aes4 ,seasonable at any time4 ,sufficient1 #a middling-sized turbot for #h persons4 ,,turbot1 to ,help4 ,first run the fish-slice down the thickest part of the fish lengthwise1 quite through to the bone1 and then cut handsome and regular slices across the fish until all the meat on the upper side is helped4 ,when the carver has removed all the meat from the upper side of the fish1 the backbone should be raised1 put on one side of the dish1 and the under side helped as the upper4 ,,turbot ,,la ,,creme4 ,ingredients4--,the remains of cold turbot4 ,for sauce1 #b oz4 of butter1 #d tablespoonfuls of cream2 salt1 cayenne1 and pounded mace to taste4 ,mode4--,clear away all skin and bone from the flesh of the turbot1 which should be done when it comes from table1 as it causes less waste when trimmed hot4 ,cut the flesh into nice square pieces1 as equally as possible2 put into a stewpan the butter1 let it melt1 and add the cream and seasoning2 let it just simmer for one minute1 but not boil4 ,lay in the fish to warm1 and serve it garnished with crotons or a paste border4 ,time4--#aj minutes4 ,seasonable at any time4 ,note4--,the remains of cold salmon may be dressed in this way1 and the above mixture may be served in a vol-au-vent4 ,,turbot1 ,baked ,fillets of4 ,ingredients4--,the remains of cold turbot1 lobster sauce left from the preceding day1 egg1 and bread-crumbs2 cayenne and salt to taste2 minced parsley1 nutmeg1 lemon-juice4 ,mode4--,after having cleared the fish from all skin and bone1 divide it into square pieces of an equal size2 brush them over with egg1 sprinkle with bread-crumbs mixed with a little minced parsley and seasoning4 ,lay the fillets in a baking-dish1 with sufficient butter to baste with4 ,bake for hour1 and do not forget to keep them well moistened with the butter4 ,put a little lemon-juice and grated nutmeg to the cold lobster sauce2 make it hot1 and pour over the fish1 which must be well drained from the butter4 ,garnish with parsley and cut lemon4 ,time4--,altogether1 hour4 ,seasonable at any time4 ,note4--,cold turbot thus warmed in the remains of lobster sauce will be found much nicer than putting the fish again in water4 ,,turbot ,a ,l',,italienne1 ,fillets of4 ,ingredients4--,the remains of cold turbot1 ,italian sauce4 ,mode4--,clear the fish carefully from the bone1 and take away all skin1 which gives an unpleasant flavour to the sauce4 ,make the sauce hot1 lay in the fish to warm through1 but do not let it boil4 ,garnish with crotons4 ,time4--#e minutes4 ,seasonable all the year4 ,,turbot1 or other ,large ,fish1 ,garnish for4 ,take the crumb of a stale loaf1 cut it into small pyramids with flat tops1 and on the top of each pyramid put rather more than a tablespoonful of white of egg beaten to a stiff froth4 ,over this1 sprinkle finely-chopped parsley and fine raspings of a dark colour4 ,arrange these on the napkin round the fish1 one green and one brown alternately4 ,,turbot ,,au ,,gratin4 ,ingredients4--,remains of cold turbot1 bchamel 7see ,sauces71 bread-crumbs1 butter4 ,mode4--,cut the flesh of the turbot into small dice1 carefully freeing it from all skin and bone4 ,put them into a stewpan1 and moisten with #d or #e tablespoonfuls of bchamel4 ,let it get thoroughly hot1 but do not allow it to boil4 ,spread the mixture on a dish1 cover with finely-grated bread-crumbs1 and place small pieces of butter over the top4 ,brown it in the oven1 or with a salamander4 ,time4--,altogether1 hour4 ,seasonable at any time4 ,,turkey1 ,boiled4 ,illustration3 ,,boiled ,,turkey4 ,ingredients4--,turkey2 forcemeat4 ,choosing and ,trussing4--,hen turkeys are preferable for boiling1 on account of their whiteness and tenderness1 and one of moderate size should be selected1 as a large one is not suitable for this mode of cooking4 ,they should not be dressed until they have been killed #c or #d days1 as they will neither look white1 nor will they be tender4 ,pluck the bird1 carefully draw1 and singe it with a piece of white paper2 wash it inside and out1 and wipe it thoroughly dry with a cloth4 ,cut off the head and neck1 draw the strings or sinews of the thighs1 and cut off the legs at the first joint2 draw the legs into the body1 fill the breast with forcemeat2 run a skewer through the wing and the middle joint1 of the leg1 quite into the leg and wing on the opposite side2 break the breastbone1 and make the bird look as round and as compact as possible4 ,mode4--,put the turkey into sufficient hot water to cover it2 let it come to a boil1 then carefully remove all the scum3 if this is attended to1 there is no occasion to boil the bird in a floured cloth2 but it should be well covered with the water4 ,let it simmer very gently for about #a hour to #a hour1 according to the size1 and serve with either white1 celery1 oyster1or mushroom sauce1 or parsley-and-butter1 a little of which should be poured over the turkey4 ,boiled ham1 bacon1 tongue1 or pickled pork1 should always accompany this dish2 and when oyster sauce is served1 the turkey should be stuffed with oyster forcemeat4 ,time4--,a small turkey1 #a hour2 a large one1 #a hour4 ,average cost1 #es4 #f;d4 to #gs4 #f;d4 each1 but more expensive at ,christmas1 on account of the great demand4 ,sufficient for #g or #h persons4 ,seasonable from ,december to ,february4 ,,turkey1 ,croquettes of 7,cold ,meat ,cookery74 ,ingredients4--,the remains of cold turkey2 to every lb4 of meat allow #b oz4 of ham or bacon1 #b shalots1 #a oz4 of butter1 #a tablespoonful of flour1 the yolks of #b eggs1 egg and bread-crumbs4 ,mode4--,the smaller pieces1 that will not do for a fricasse or hash1 answer very well for this dish4 ,mince the meat finely with ham or bacon in the above proportion2 make a gravy of the bones and trimmings1 well seasoning it2 mince the shalots1 put them into a stewpan with the butter1 add the flour2 mix well1 then put in the mince1 and about pint of the gravy made from the bones4 7,the proportion of the butter must be increased or diminished according to the quantity of mince47 ,when just boiled1 add the yolks of #b eggs2 put the mixture out to cool1 and then shape it in a wineglass4 ,cover the croquettes with egg and bread-crumbs1 and fry them a delicate brown4 ,put small pieces of parsley-stems for stalks1 and serve with rolled bacon cut very thin4 ,time4--#h minutes to fry the croquettes4 ,seasonable from ,december to ,february4 ,,turkey1 ,fricasseed 7,cold ,meat ,cookery74 ,ingredients4--,the remains of cold roast or boiled turkey2 a strip of lemon-peel1 a bunch of savoury herbs1 #a onion1 pepper and salt to taste1 #a pint of water1 #d tablespoonfuls of cream1 the yolk of an egg4 ,mode4--,cut some nice slices from the remains of a cold turkey1 and put the bones and trimmings into a stewpan1 with the lemon-peel1 herbs1 onion1 pepper1 salt1 and the water2 stew for an hour1 strain the gravy1 and lay in the pieces of turkey4 ,when warm through1 add the cream and the yolk of an egg2 stir it well round1 and1 when getting thick1 take out the pieces1 lay them on a hot dish1 and pour the sauce over4 ,garnish the fricasse with sippets of toasted bread4 ,celery or cucumbers1 cut into small pieces1 may be put into the sauce2 if the former1 it must be boiled first4 ,time4--#a hour to make the gravy4 ,average cost1 exclusive of the cold turkey1 #d;d4 ,seasonable from ,december to ,february4 ,,turkey1 ,hashed4 ,ingredients4--,the remains of cold roast turkey1 #a onion1 pepper and salt to taste1 rather more than #a pint of water1 #a carrot1 #a turnip1 #a blade of mace1 a bunch of savoury herbs1 #a tablespoonful of mushroom ketchup1 #a tablespoonful of port wine1 thickening of butter and flour4 ,mode4--,cut the turkey into neat joints2 the best pieces reserve for the hash1 the inferior joints and trimmings put into a stewpan with an onion cut in slices1 pepper and salt1 a carrot1 turnip1 mace1 herbs1 and water in the above proportion2 simmer these for an hour1 then strain the gravy1 thicken it with butter and flour1 flavour with ketchup and port wine1 and lay in the pieces of turkey to warm through2 if there is any stuffing left1 put that in also1 as it so much improves the flavour of the gravy4 ,when it boils1 serve1 and garnish the dish with sippets of toasted bread4 ,time4--#a hour to make the gravy4 ,seasonable from ,december to ,february4 ,,turkey1 ,roast4 ,ingredients4--,turkey2 forcemeat4 ,choosing and ,trussing4--,choose cock turkeys by their short spurs and black legs1 in which case they are young2 if the spurs are long1 and the legs pale and rough1 they are old4 ,if the bird has been long killed1 the eyes will appear sunk and the feet very dry2 but1 if fresh1 the contrary will be the case4 ,middling-sized fleshy turkeys are by many persons considered superior to those of an immense growth1 as they are1 generally speaking1 much more tender4 ,they should never be dressed the same day they are killed2 but1 in cold weather1 should hang at least #h days2 if the weather is mild1 #d or #e days will be found sufficient4 ,carefully pluck the bird1 singe it with white paper1 and wipe it thoroughly with a cloth2 draw it1 preserve the liver and gizzard1 and be particular not to break the gall-bag1 as no washing will remove the bitter taste it imparts where it once touches4 ,wash it inside well1 and wipe it thoroughly dry with a cloth2 the outside merely requires nicely wiping1 as we have just stated4 ,cut off the neck close to the back1 but leave enough of the crop-skin to turn over2 break the leg-bone close below the knee1 draw out the strings from the thighs1 and flatten the breastbone to make it look plump4 ,have ready a forcemeat2 fill the breast with this1 and1 if a trussing-needle is used1 sew the neck over to the back2 if a needle is not at hand1 a skewer will answer the purpose4 ,run a skewer through the pinion and thigh into the body to the pinion and thigh on the other side1 and press the legs as much as possible between the breast and the side-bones1 and put the liver under one pinion and the gizzard under the other4 ,pass a string across the back of the bird1 catch it over the points of the skewer1 tie it in the centre of the back1 and be particular that the turkey is very firmly trussed4 ,this may be more easily accomplished with a needle and twine than with skewers4 ,mode4--,fasten a sheet of buttered paper on to the breast of the bird1 put it down to a bright fire1 at some little distance at first 7afterwards draw it nearer71 and keep it well basted the whole of the time it is cooking4 ,about hour before serving1 remove the paper1 dredge the turkey lightly with flour1 and put a piece of butter into the basting-ladle2 as the butter melts1 baste the bird with it4 ,when of a nice brown and well frothed1 serve with a tureen of good brown gravy and one of bread sauce4 ,fried sausages are a favourite addition to roast turkey2 they make a pretty garnish1 besides adding very much to the flavour4 ,when these are not at hand1 a few forcemeat balls should be placed round the dish as a garnish4 ,turkey may also be stuffed with sausage-meat1 and a chestnut forcemeat with the chestnut sauce is1 by many persons1 very much esteemed as an accompaniment to this favourite dish4 ,time4--,small turkey1 #a hour2 moderate-sized one1 about #aj lbs41 #b hours2 large turkey1 #b hours1 or longer4 ,average cost1 from #ajs4 to #abs41 but expensive at ,christmas1 on account of the great demand4 ,sufficient4--,a moderate-sized turkey for #g or #h persons4 ,seasonable from ,december to ,february4 ,illustration3 ,,roast ,,turkey4 ,,turkey1 ,roast4 ,a noble dish is a turkey1 roast or boiled4 ,a ,christmas dinner1 with the middle-classes of this empire1 would scarcely be a ,christmas dinner without its turkey2 and we can hardly imagine an object of greater envy than is presented by a respected portly pater-familias carving1 at the season devoted to good cheer and genial charity1 his own fat turkey1 and carving it well4 ,the only art consists1 as in the carving of a goose1 in getting from the breast as many fine slices as possible2 and all must have remarked the very great difference in the large number of people whom a good carver will find slices for1 and the comparatively few that a bad carver will succeed in serving4 ,as we have stated in both the carving of a duck and goose1 the carver should commence cutting slices to the wing1 from #b to #c1 and then proceed upwards towards the ridge of the breastbone3 this is not the usual plan1 but1 in practice1 will be found the best4 ,the breast is the only part which is looked on as fine in a turkey1 the legs being very seldom cut off and eaten at table3 they are usually removed to the kitchen1 where they are taken off1 as here marked1 to appear only in a form which seems to have a special attraction at a bachelor's supper-table1--we mean devilled3 served in this way1 they are especially liked and relished4 ,a boiled turkey is carved in the same manner as when roasted4 ,illustration3 ,,roast ,,turkey4 ,,turkey ,,poults1 ,roast4 ,ingredients4--,turkey poult2 butter4 ,choosing and ,trussing4--,choose a plump bird1 and truss it in the following manner3--,after it has been carefully plucked1 drawn1 and singed1 skin the neck1 and fasten the head under the wing2 turn the legs at the first joint1 and bring the feet close to the thighs1 as a woodcock should be trussed1 and do not stuff it4 ,mode4--,put it down to a bright fire1 keep it well basted1 and at first place a piece of paper on the breast to prevent its taking too much colour4 ,about #aj minutes before serving1 dredge it lightly with flour1 and baste well2 when nicely frothed1 send it to table immediately1 with a little gravy in the dish1 and some in a tureen4 ,if at hand1 a few water-cresses may be placed round the turkey as a garnish1 or it may be larded4 ,time4--,about #a hour4 ,average cost1 #gs4 to #hs4 each4 ,sufficient for #f or #g persons4 ,seasonable4--,in full season from ,june to ,october4 ,,turkey ,,soup 7a ,seasonable ,dish at ,christmas74 ,ingredients4--#b quarts of medium stock1 the remains of a cold roast turkey1 #b oz4 of rice-flour or arrowroot1 salt and pepper to taste1 #a tablespoonful of ,harvey's sauce or mushroom ketchup4 ,mode4--,cut up the turkey in small pieces1 and put it in the stock2 let it simmer slowly until the bones are quite clean4 ,take the bones out1 and work the soup through a sieve2 when cool1 skim well4 ,mix the rice-flour or arrowroot to a batter with a little of the soup2 add it with the seasoning and sauce1 or ketchup4 ,give one boil1 and serve4 ,time4--#d hours4 ,average cost1 #aj;d4 per quart4 ,seasonable at ,christmas4 ,sufficient for #h persons4 ,note4--,instead of thickening this soup1 vermicelli or macaroni may be served in it4 ,,turnip ,,soup ,ingredients4--#c oz4 of butter1 #i good-sized turnips1 #d onions1 #b quarts of stock1 seasoning to taste4 ,mode4--,melt the butter in the stewpan1 but do not let it boil2 wash1 drain1 and slice the turnips and onions very thin2 put them in the butter1 with a teacupful of stock1 and stew very gently for an hour4 ,then add the remainder of the stock1 and simmer another hour4 ,rub it through a tammy1 put it back into the stewpan1 but do not let it boil4 ,serve very hot4 ,time4--#b hours4 ,average cost1 #h;d4 per quart4 ,seasonable from ,october to ,march4 ,sufficient for #h persons4 ,note4--,by adding a little cream1 this soup will be much improved4 ,,turnips1 ,boiled4 ,ingredients4--,turnips2 to each gallon of water allow #a heaped tablespoonful of salt4 ,mode4--,pare the turnips1 and1 should they be very large1 divide them into quarters2 but1 unless this is the case1 let them be cooked whole4 ,put them into a saucepan of boiling water1 salted in the above proportion1 and let them boil gently until tender4 ,try them with a fork1 and1 when done1 take them up in a colander2 let them thoroughly drain1 and serve4 ,boiled turnips are usually sent to table with boiled mutton1 but are infinitely nicer when mashed than served whole3 unless nice and young1 they are scarcely worth the trouble of dressing plainly as above4 ,time4--,old turnips1 to #a hour2 young ones1 about #ah to #bj minutes4 ,average cost1 #d;d4 per bunch4 ,sufficient4--,allow a bunch of #ab turnips for #e or #f persons4 ,seasonable4--,may be had all the year2 but in spring only useful for flavouring gravies1 c4 ,,turnips1 ,german ,mode of ,cooking4 ,ingredients4--#h large turnips1 #c oz4 of butter1 pepper and salt to taste1 rather more than pint of weak stock or broth1 #a tablespoonful of flour4 ,mode4--,make the butter hot in a stewpan1 lay in the turnips1 after having pared and cut them into dice1 and season them with pepper and salt4 ,toss them over the fire for a few minutes1 then add the broth1 and simmer the whole gently till the turnips are tender4 ,brown the above proportion of flour with a little butter2 add this to the turnips1 let them simmer another #e minutes1 and serve4 ,boiled mutton is usually sent to table with this vegetable1 and may be cooked with the turnips by placing it in the midst of them3 the meat would then be very delicious1 as1 there being so little liquid with the turnips1 it would almost be steamed1 and1 consequently1 very tender4 ,time4--#bj minutes4 ,average cost1 #d;d4 per bunch4 ,sufficient for #d persons4 ,seasonable4--,may be had all the year4 ,,turnips1 ,mashed4 ,ingredients4--#aj or #ab large turnips2 to each gallon of water allow #a heaped tablespoonful of salt1 #b oz4 of butter1 cayenne or white paper to taste4 ,mode4--,pare the turnips1 quarter them1 and put them into boiling water1 salted in the above proportion2 boil them until tender2 then drain them in a colander1 and squeeze them as dry as possible by pressing them with the back of a large plate4 ,when quite free from water1 rub the turnips with a wooden spoon through the colander1 and put them into a very clean saucepan2 add the butter1 white pepper1 or cayenne1 and1 if necessary1 a little salt4 ,keep stirring them over the fire until the butter is well mixed with them1 and the turnips are thoroughly hot2 dish1 and serve4 ,a little cream or milk added after the turnips are pressed through the colander1 is an improvement to both the colour and flavour of this vegetable4 ,time4--,from to hour to boil the turnips2 #aj minutes to warm them through4 ,average cost1 #d;d4 per bunch4 ,sufficient for #d or #e persons4 ,seasonable4--,may be had all the year2 but in early spring only good for flavouring gravies4 ,,turnips ,,in ,,white ,,sauce4 7,an ,entremets1 or to be served with the ,second ,course as a ,side-dish47 ,ingredients4--#g or #h turnips1 #a oz4 of butter1 pint of white sauce4 ,mode4--,peel and cut the turnips in the shape of pears or marbles2 boil them in salt and water1 to which has been added a little butter1 until tender2 then take them out1 drain1 arrange them on a dish1 and pour over the white sauce made by either of the recipes1 and to which has been added a small lump of sugar4 ,in winter1 when other vegetables are scarce1 this will be found a very good and pretty-looking dish3 when approved1 a little mustard may be added to the sauce4 ,time4--,about hour to boil the turnips4 ,average cost1 #d;d4 per bunch4 ,sufficient for #a side dish4 ,seasonable in winter4 ,,vanilla ,,custard ,,sauce1 to serve with ,puddings4 ,ingredients4-- pint of milk1 #b eggs1 #b oz4 of sugar1 #aj drops of essence of vanilla4 ,mode4--,beat the eggs1 sweeten the milk2 stir these ingredients well together1 and flavour them with essence of vanilla1 regulating the proportion of this latter ingredient by the strength of the essence1 the size of the eggs1 c4 ,put the mixture into a small jug1 place this jug in a saucepan of boiling water1 and stir the sauce one way until it thickens2 but do not allow it to boil1 or it will instantly curdle4 ,serve in a boat or tureen separately1 with plum1 bread1 or any kind of dry pudding4 ,essence of bitter almonds or lemon-rind may be substituted for the vanilla1 when they are more in accordance with the flavouring of the pudding with which the sauce is intended to be served4 ,time4--,to be stirred in the jug from #h to #aj minutes4 ,average cost1 #d;d4 ,sufficient for #d or #e persons4 ,,veal1 ,baked 7,cold ,meat ,cookery74 ,ingredients4-- lb4 of cold roast veal1 a few slices of bacon1 #a pint of bread-crumbs1 pint of good veal gravy1 teaspoonful of minced lemon-peel1 #a blade of pounded mace1 cayenne and salt to taste1 #d eggs4 ,mode4--,mince finely the veal and bacon2 add the bread-crumbs1 gravy1 and seasoning1 and stir these ingredients well together4 ,beat up the eggs thoroughly2 add these1 mix the whole well together1 put into a dish1 and bake from to #a hour4 ,when liked1 a little good gravy may be served in a tureen as an accompaniment4 ,time4--from to #a hour4 ,average cost1 exclusive of the cold meat1 #f;d4 ,sufficient for #c or #d persons4 ,seasonable from ,march to ,october4 ,,veal1 ,roast ,breast of4 ,ingredients4--,veal2 a little flour4 ,mode4--,wash the veal1 well wipe it1 and dredge it with flour2 put it down to a bright fire1 not too near1 as it should not be scorched4 ,baste it plentifully until done2 dish it1 pour over the meat some good melted butter1 and send to table with it a piece of boiled bacon and a cut lemon4 ,time4--,from #a to #b hours4 ,average cost1 #h;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,breast of1 to ,carve4 ,the carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb1 when the shoulder has been taken off4 ,the breast of veal consists of two parts1--the rib-bones and the gristly brisket4 ,these two parts should first be separated by sharply passing the knife in the direction of the lines #a1 #b2 when they are entirely divided1 the rib-bones should be carved in the direction of the lines #e to #f2 and the brisket can be helped by cutting pieces in the direction #c to #d4 ,the carver should ask the guests whether they have a preference for the brisket or ribs2 and if there be a sweetbread served with the dish1 as it often is with roast breast of veal1 each person should receive a piece4 ,illustration3 ,,breast ,,of ,,veal4 ,,veal1 ,stewed ,breast of1 and ,peas4 ,ingredients4--,breast of veal1 #b oz4 of butter1 a bunch of savoury herbs1 including parsley2 #b blades of pounded mace1 #b cloves1 #e or #f young onions1 #a strip of lemon-peel1 #f allspice1 teaspoonful of pepper1 #a teaspoonful of salt1 thickening of butter and flour1 #b tablespoonfuls of sherry1 #b tablespoonfuls of tomato sauce1 #a tablespoonful of lemon-juice1 #b tablespoonfuls of mushroom ketchup1 green peas4 ,mode4--,cut the breast in half1 after removing the bone underneath1 and divide the meat into convenient-sized pieces4 ,put the butter into a frying-pan1 lay in the pieces of veal1 and fry until of a nice brown colour4 ,now place these in a stewpan with the herbs1 mace1 cloves1 onions1 lemon-peel1 allspice1 and seasoning2 pour over them just sufficient boiling water to cover the meat2 well close the lid1 and let the whole simmer very gently for about #b hours4 ,strain off as much gravy as is required1 thicken it with butter and flour1 add the remaining ingredients1 skim well1 let it simmer for about #aj minutes1 then pour it over the meat4 ,have ready some green peas1 boiled separately2 sprinkle these over the veal1 and serve4 ,it may be garnished with forcemeat balls1 or rashers of bacon curled and fried4 ,instead of cutting up the meat1 many persons prefer it dressed whole2--in that case it should be half-roasted before the water1 c4 are put to it4 ,time4--#b hours4 ,average cost1 #h;d4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 la ,bourgeoise 7,excellent74 ,ingredients4--#b to #c lbs4 of the loin or neck of veal1 #aj or #ab young carrots1 a bunch of green onions1 #b slices of lean bacon1 #b blades of pounded mace1 #a bunch of savoury herbs1 pepper and salt to taste1 a few new potatoes1 #a pint of green peas4 ,mode4--,cut the veal into cutlets1 trim them1 and put the trimmings into a stewpan with a little butter2 lay in the cutlets and fry them a nice brown colour on both sides4 ,add the bacon1 carrots1 onions1 spice1 herbs1 and seasoning2 pour in about a pint of boiling water1 and stew gently for #b hours on a very slow fire4 ,when done1 skim off the fat1 take out the herbs1 and flavour the gravy with a little tomato sauce and ketchup4 ,have ready the peas and potatoes1 boiled separately2 put them with the veal1 and serve4 ,time4--#b hours4 ,average cost1 #bs4 #i;d4 ,sufficient for #e or #f persons4 ,seasonable from ,june to ,august with peas2--rather earlier when these are omitted4 ,,veal ,,cake 7a ,convenient ,dish for a ,picnic74 ,ingredients4--,a few slices of cold roast veal1 a few slices of cold ham1 #b hard-boiled eggs1 #b tablespoonfuls of minced parsley1 a little pepper1 good gravy4 ,mode4--,cut off all the brown outside from the veal1 and cut the eggs into slices4 ,procure a pretty mould2 lay veal1 ham1 eggs1 and parsley in layers1 with a little pepper between each1 and when the mould is full1 get some strong stock1 and fill up the shape4 ,bake for hour1 and when cold1 turn it out4 ,time4-- hour4 ,seasonable at any time4 ,,veal1 ,curried 7,cold ,meat ,cookery74 ,ingredients4--,the remains of cold roast veal1 #d onions1 #b apples sliced1 #a tablespoonful of curry-powder1 #a dessertspoonful of flour1 pint of broth or water1 #a tablespoonful of lemon-juice4 ,mode4--,slice the onions and apples1 and fry them in a little butter2 then take them out1 cut the meat into neat cutlets1 and fry these of a pale brown2 add the curry-powder and flour1 put in the onion1 apples1 and a little broth or water1 and stew gently till quite tender2 add the lemon-juice1 and serve with an edging of boiled rice4 ,the curry may be ornamented with pickles1 capsicums1 and gherkins1 arranged prettily on the top4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #d;d4 ,seasonable from ,march to ,october4 ,,veal ,,cutlets 7an ,entre74 ,ingredients4--,about #c lbs4 of the prime part of the leg of veal1 egg and bread-crumbs1 #c tablespoonfuls of minced savoury herbs1 salt and pepper to taste1 a small piece of butter4 ,mode4--,have the veal cut into slices about of an inch in thickness1 and1 if not cut perfectly even1 level the meat with a cutlet-bat or rolling-pin4 ,shape and trim the cutlets1 and brush them over with egg4 ,sprinkle with bread-crumbs1 with which have been mixed minced herbs and a seasoning of pepper and salt1 and press the crumbs down4 ,fry them of a delicate brown in fresh lard or butter1 and be careful not to burn them4 ,they should be very thoroughly done1 but not dry4 ,if the cutlets be thick1 keep the pan covered for a few minutes at a good distance from the fire1 after they have acquired a good colour3 by this means1 the meat will be done through4 ,lay the cutlets in a dish1 keep them hot1 and make a gravy in the pan as follows3--,dredge in a little flour1 add a piece of butter the size of a walnut1 brown it1 then pour as much boiling water as is required over it1 season with pepper and salt1 add a little lemon-juice1 give one boil1 and pour it over the cutlets4 ,they should be garnished with slices of broiled bacon1 and a few forcemeat balls will be found a very excellent addition to this dish4 ,time4--,for cutlets of a moderate thickness1 about #ab minutes2 if very thick1 allow more time4 ,average cost1 #aj;d4 per lb4 ,sufficient for #f persons4 ,seasonable from ,march to ,october4 ,illustration3 ,,veal ,,cutlets4 ,note4--,veal cutlets may be merely floured and fried of a nice brown3 the gravy and garnishing should be the same as in the preceding recipe4 ,they may also be cut from the loin or neck1 as shown in the engraving4 ,,veal ,,cutlets1 ,broiled1 la ,italienne 7an ,entre74 ,ingredients4--,neck of veal1 salt and pepper to taste1 the yolk of #a egg1 bread-crumbs1 pint of ,italian sauce4 ,mode4--,cut the veal into cutlets1 flatten and trim them nicely2 powder over them a little salt and pepper2 brush them over with the yolk of an egg1 dip them into bread-crumbs1 then into clarified butter1 and1 afterwards1 in the bread-crumbs again2 boil or fry them over a clear fire1 that they may acquire a good brown colour4 ,arrange them in the dish alternately with rashers of broiled ham1 and pour the sauce 7made by recipe for ,italian sauce1 p4 #cje7 in the middle4 ,time4--#aj to #ae minutes1 according to the thickness of the cutlets4 ,average cost1 #aj;d4 per lb4 ,seasonable from ,march to ,october4 ,,veal ,,cutlets1 la ,maintenon 7an ,entre74 ,ingredients4--#b or #c lbs4 of veal cutlets1 egg and bread-crumbs1 #b tablespoonfuls of minced savoury herbs1 salt and pepper to taste1 a little grated nutmeg4 ,mode4--,cut the cutlets about inch in thickness1 flatten them1 and brush them over with the yolk of an egg2 dip them into bread-crumbs and minced herbs1 season with pepper and salt and grated nutmeg1 and fold each cutlet in a piece of buttered paper4 ,broil them1 and send them to table with melted butter or a good gravy4 ,time4--,from #ae to #ah minutes4 ,average cost1 #aj;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,fillet of1 au ,bchamel 7,cold ,meat ,cookery74 ,ingredients4--,a small fillet of veal1 #a pint of bchamel sauce1 a few bread-crumbs1 clarified butter4 ,mode4--,a fillet of veal that has been roasted the preceding day will answer very well for this dish4 ,cut the middle out rather deep1 leaving a good margin round1 from which to cut nice slices1 and if there should be any cracks in the veal1 fill them up with forcemeat4 ,mince finely the meat that was taken out1 mixing with it a little of the forcemeat to flavour1 and stir to it sufficient bchamel to make it of a proper consistency4 ,warm the veal in the oven for about an hour1 taking care to baste it well1 that it may not be dry2 put the mince in the place where the meat was taken out1 sprinkle a few bread-crumbs over it1 and drop a little clarified butter on the bread-crumbs2 put it into the oven for hour to brown1 and pour bchamel round the sides of the dish4 ,time4--,altogether #a hour4 ,seasonable from ,march to ,october4 ,,veal1 ,roast ,fillet of4 ,ingredients4--,veal1 forcemeat1 melted butter4 ,mode4--,have the fillet cut according to the size required2 take out the bone1 and after raising the skin from the meat1 put under the flap a nice forcemeat4 ,prepare sufficient of this1 as there should be some left to eat cold1 and to season and flavour a mince if required4 ,skewer and bind the veal up in a round form2 dredge well with flour1 put it down at some distance from the fire at first1 and baste continually4 ,about hour before serving1 draw it nearer the fire1 that it may acquire more colour1 as the outside should be of a rich brown1 but not burnt4 ,dish it1 remove the skewers1 which replace by a silver one2 pour over the joint some good melted butter1 and serve with either boiled ham1 bacon1 or pickled pork4 ,never omit to send a cut lemon to table with roast veal4 ,time4--,a fillet of veal weighing #ab lbs41 about #d hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #i or #aj persons4 ,seasonable from ,march to ,october4 ,illustration3 ,,fillet ,,of ,,veal4 ,,veal1 ,fillet of4 ,the carving of this joint is similar to that of a round of beef4 ,slices1 not too thick1 in the direction of the line #a to #b are cut2 and the only point to be careful about is1 that the veal be evenly carved4 ,between the flap and the meat the stuffing is inserted1 and a small portion of this should be served to every guest4 ,the persons whom the host wishes most to honour should be asked if they like the delicious brown outside slice1 as this1 by many1 is exceedingly relished4 ,illustration3 ,,fillet ,,of ,,veal4 ,,veal1 ,stewed ,fillet of4 ,ingredients4--,a small fillet of veal1 forcemeat1 thickening of butter and flour1 a few mushrooms1 white pepper to taste1 #b tablespoonfuls of lemon-juice1 #b blades of pounded mace1 glass of sherry4 ,mode4--,if the whole of the leg is purchased1 take off the knuckle to stew1 and also the square end1 which will serve for cutlets or pies4 ,remove the bone1 and fill the space with a forcemeat4 ,roll and skewer it up firmly2 place a few skewers at the bottom of a stewpan to prevent the meat from sticking1 and cover the veal with a little weak stock4 ,let it simmer very gently until tender1 as the more slowly veal is stewed1 the better4 ,strain and thicken the sauce1 flavour it with lemon-juice1 mace1 sherry1 and white pepper2 give one boil1 and pour it over the meat4 ,the skewers should be removed1 and replaced by a silver one1 and the dish garnished with slices of cut lemon4 ,time4--,a fillet of veal weighing #f lbs41 #c hours' very gentle stewing4 ,average cost1 #i;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,fricandeau of 7an ,entre74 ,illustration3 ,,fricandeau ,,of ,,veal4 ,ingredients4--,a piece of the fat side of a leg of veal 7about #c lbs471 lardoons1 #b carrots1 #b large onions1 a faggot of savoury herbs1 #b blades of pounded mace1 #f whole allspice1 #b bay-leaves1 pepper to taste1 a few slices of fat bacon1 #a pint of stock4 ,mode4--,the veal for a fricandeau should be of the best quality1 or it will not be good4 ,it may be known by the meat being white and not thready4 ,take off the skin1 flatten the veal on the table1 then at one stroke of the knife1 cut off as much as is required1 for a fricandeau with an uneven surface never looks well4 ,trim it1 and with a sharp knife make two or three slits in the middle1 that it may taste more of the seasoning4 ,now lard it thickly with fat bacon1 as lean gives a red colour to the fricandeau4 ,slice the vegetables1 and put these1 with the herbs and spices1 in the middle of a stewpan1 with a few slices of bacon at the top3 these should form a sort of mound in the centre for the veal to rest upon4 ,lay the fricandeau over the bacon1 sprinkle over it a little salt1 and pour in just sufficient stock to cover the bacon1 c41 without touching the veal4 ,let it gradually come to a boil2 then put it over a slow and equal fire1 and let it simmer very gently for about #b hours1 or longer should it be very large4 ,baste it frequently with the liquor1 and a short time before serving1 put it into a brisk oven1 to make the bacon firm1 which otherwise would break when it was glazed4 ,dish the fricandeau1 keep it hot1 skim off the fat from the liquor1 and reduce it quickly to a glaze1 with which glaze the fricandeau1 and serve with a pure of whatever vegetable happens to be in season--spinach1 sorrel1 asparagus1 cucumbers1 peas1 c4 ,time4--#b hours4 ,if very large1 allow more time4 ,average cost1 #cs4 #f;d4 ,sufficient for an entre4 ,seasonable from ,march to ,october4 ,,veal1 ,fricandeau of 7more economical74 ,ingredients4--,the best end of a neck of veal 7about #b lbs471 lardoons1 #b carrots1 #b onions1 a faggot of savoury herbs1 #b blades of mace1 #b bay-leaves1 a little whole white pepper1 a few slices of fat bacon4 ,mode4--,cut away the lean part of the best end of a neck of veal with a sharp knife1 scooping it from the bones4 ,put the bones in with a little water1 which will serve to moisten the fricandeau2 they should stew about #a hour4 ,lard the veal1 proceed in the same way as in the preceding recipe1 and be careful that the gravy does not touch the fricandeau4 ,stew very gently for #c hours2 glaze1 and serve it on sorrel1 spinach1 or with a little gravy in the dish4 ,time4--#c hours4 ,average cost1 #bs4 #f;d4 ,sufficient for an entre4 ,seasonable from ,march to ,october4 ,note4--,when the prime part of the leg is cut off1 it spoils the whole2 consequently1 to use this for a fricandeau is rather extravagant4 ,the best end of the neck answers the purpose nearly or quite as well4 ,,veal1 to ,carve a ,knuckle of4 ,the engraving1 showing the dotted line from #a to #b1 sufficiently indicates the direction which should be given to the knife in carving this dish4 ,the best slices are those from the thickest part of the knuckle1 that is1 outside the line #a to #b4 ,illustration3 ,,knuckle ,,of ,,veal4 ,,veal1 to ,ragot a ,knuckle of4 ,ingredients4--,knuckle of veal1 pepper and salt to taste1 flour1 #a onion1 #a head of celery1 or a little celery-seed1 a faggot of savoury herbs1 #b blades of pounded mace1 thickening of butter and flour1 a few young carrots1 #a tablespoonful of tomato sauce1 #c tablespoonfuls of sherry1 the juice of lemon4 ,mode4--,cut the meat from a knuckle of veal into neat slices1 season with pepper and salt1 and dredge them with flour4 ,fry them in a little butter of a pale brown1 and put them into a stewpan with the bone 7which should be chopped in several places72 add the celery1 herbs1 mace1 and carrots2 pour over all about #a pint of hot water1 and let it simmer very gently for #b hours over a slow but clear fire4 ,take out the slices of meat and carrots1 strain and thicken the gravy with a little butter rolled in flour2 add the remaining ingredients1 give one boil1 put back the meat and carrots1 let these get hot through1 and serve4 ,when in season1 a few green peas1 boiled separately1 and added to this dish at the moment of serving1 would be found a very agreeable addition4 ,time4--#b hours4 ,average cost1 #e;d4 to #f;d4 per lb4 ,sufficient for #d or #e persons4 ,,veal1 ,stewed ,knuckle of1 and ,rice4 ,ingredients4--,knuckle of veal1 #a onion1 #b blades of mace1 #a teaspoonful of salt1 lb4 of rice4 ,mode4--,have the knuckle cut small1 or cut some cutlets from it1 that it may be just large enough to be eaten the same day it is dressed1 as cold boiled veal is not a particularly tempting dish4 ,break the shank-bone1 wash it clean1 and put the meat into a stewpan with sufficient water to cover it4 ,let it gradually come to a boil1 put in the salt1 and remove the scum as fast as it rises4 ,when it has simmered gently for about hour1 add the remaining ingredients1 and stew the whole gently for #b hours4 ,put the meat into a deep dish1 pour over it the rice1 c41 and send boiled bacon1 and a tureen of parsley and butter to table with it4 ,time4--,a knuckle of veal weighing #f lbs41 #c hours' gentle stewing4 ,average cost1 #e;d4 to #f;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,illustration3 ,,knuckle ,,of ,,veal4 ,note4--,macaroni1 instead of rice1 boiled with the veal1 will be found good2 or the rice and macaroni may be omitted1 and the veal sent to table smothered in parsley and butter4 ,,veal1 ,roast ,loin of4 ,ingredients4--,veal2 melted butter4 ,mode4--,paper the kidney fat2 roll in and skewer the flap1 which makes the joint a good shape2 dredge it well with flour1 and put it down to a bright fire4 ,should the loin be very large1 skewer the kidney back for a time to roast thoroughly4 ,keep it well basted1 and a short time before serving1 remove the paper from the kidney1 and allow it to acquire a nice brown colour1 but it should not be burnt4 ,have ready some melted butter1 put it into the dripping-pan after it is emptied of its contents1 pour it over the veal1 and serve4 ,garnish the dish with slices of lemon and forcemeat balls1 and send to table with it boiled bacon1 ham1 pickled pork1 or pig's cheek4 ,time4--,a large loin1 #c hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #g or #h persons4 ,seasonable from ,march to ,october4 ,illustration3 ,,loin ,,of ,,veal4 ,note4--,a piece of toast should be placed under the kidneys when the veal is dished4 ,,veal1 ,loin of1 au ,bchamel 7,cold ,meat ,cookery74 ,ingredients4--,loin of veal1 teaspoonful of minced lemon-peel1 rather more than pint of bchamel or white sauce1 ,mode4--,a loin of veal which has come from table with very little taken off1 answers well for this dish4 ,cut off the meat from the inside1 mince it1 and mix with it some minced lemon-peel2 put it into sufficient bchamel to warm it through4 ,in the mean time1 wrap the joint in buttered paper1 and place it in the oven to warm4 ,when thoroughly hot1 dish the mince1 place the loin above it1 and pour over the remainder of the bchamel4 ,time4--#a hour to warm the meat in the oven4 ,seasonable from ,march to ,october4 ,,veal1 ,loin of1 la ,daube4 ,ingredients4--,the chump end of a loin of veal1 forcemeat1 a few slices of bacon1 a bunch of savoury herbs1 #b blades of mace1 teaspoonful of whole white pepper1 #a pint of veal stock or water1 #e or #f green onions4 ,mode4--,cut off the chump from a loin of veal1 and take out the bone2 fill the cavity with forcemeat1 tie it up tightly1 and lay it in a stewpan with the bones and trimmings1 and cover the veal with a few slices of bacon4 ,add the herbs1 mace1 pepper1 and onions1 and stock or water2 cover the pan with a closely-fitting lid1 and simmer for #b hours1 shaking the stewpan occasionally4 ,take out the bacon1 herbs1 and onions2 reduce the gravy1 if not already thick enough1 to a glaze1 with which glaze the meat1 and serve with tomato1 mushroom1 or sorrel sauce4 ,time4--#b hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #d or #e persons4 ,seasonable from ,march to ,october4 ,,veal1 to ,carve ,loin of4 ,as is the case with a loin of mutton1 the careful jointing of a loin of veal is more than half the battle in carving it4 ,if the butcher be negligent in this matter1 he should be admonished2 for there is nothing more annoying or irritating to an inexperienced carver than to be obliged to turn his knife in all directions to find the exact place where it should be inserted in order to divide the bones4 ,when the jointing is properly performed1 there is little difficulty in carrying the knife down in the direction of the line #a to #b4 ,to each guest should be given a piece of the kidney and kidney fat1 which lie underneath1 and are considered great delicacies4 ,illustration3 ,,loin ,,of ,,veal4 ,,veal1 ,minced1 with ,bchamel ,sauce 7,cold ,meat ,cookery1 very good74 ,ingredients4--,the remains of a fillet of veal1 #a pint of bchamel sauce1 teaspoonful of minced lemon-peel1 forcemeat balls4 ,mode4--,cut--but do not chop--a few slices of cold roast veal as finely as possible1 sufficient to make rather more than #a lb41 weighed after being minced4 ,make the above proportion of bchamel1 by recipe2 add the lemon-peel1 put in the veal1 and let the whole gradually warm through4 ,when it is at the point of simmering1 dish it1 and garnish with forcemeat balls and fried sippets of bread4 ,time4--,to simmer #a minute4 ,average cost1 exclusive of the cold meat1 #as4 #d;d4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,minced 7more economical74 ,ingredients4--,the remains of cold roast fillet or loin of veal1 rather more than #a pint of water1 #a onion1 teaspoonful of minced lemon-peel1 salt and white pepper to taste1 #a blade of pounded mace1 #b or #c young carrots1 a faggot of sweet herbs1 thickening of butter and flour1 a tablespoonful of lemon-juice1 #c tablespoonfuls of cream or milk4 ,mode4--,take about #a lb4 of veal1 and should there be any bones1 dredge them with flour1 and put them into a stewpan with the brown outside1 and a few meat trimmings1 add rather more than a pint of water1 the onion cut in slices1 lemon-peel1 seasoning1 mace1 carrots1 and herbs2 simmer these well for rather more than #a hour1 and strain the liquor4 ,rub a little flour into some butter2 add this to the gravy1 set it on the fire1 and1 when it boils1 skim well4 ,mince the veal finely by cutting1 and not chopping it2 put it in the gravy2 let it get warmed through gradually2 add the lemon-juice and cream1 and1 when it is on the point of boiling1 serve4 ,garnish the dish with sippets of toasted bread and slices of bacon rolled and toasted4 ,forcemeat balls may also be added4 ,if more lemon-peel is liked than is stated above1 put a little very finely minced to the veal1 after it is warmed in the gravy4 ,time4--#a hour to make the gravy4 ,average cost1 exclusive of the cold meat1 #f;d4 ,seasonable from ,march to ,october4 ,,veal1 ,minced1 and ,macaroni 7a pretty side or corner dish74 ,ingredients4-- lb4 of minced cold roast veal1 #c oz4 of ham1 #a tablespoonful of gravy1 pepper and salt to taste1 teaspoonful of grated nutmeg1 lb4 of bread-crumbs1 lb4 of macaroni1 #a or #b eggs to bind1 a small piece of butter4 ,mode4--,cut some nice slices from a cold fillet of veal1 trim off the brown outside1 and mince the meat finely with the above proportion of ham3 should the meat be very dry1 add a spoonful of good gravy4 ,season highly with pepper and salt1 add the grated nutmeg and bread-crumbs1 and mix these ingredients with #a or #b eggs well beaten1 which should bind the mixture and make it like forcemeat4 ,in the mean time1 boil the macaroni in salt and water1 and drain it2 butter a mould1 put some of the macaroni at the bottom and sides of it1 in whatever form is liked2 mix the remainder with the forcemeat1 fill the mould up to the top1 put a plate or small dish on it1 and steam for hour4 ,turn it out carefully1 and serve with good gravy poured round1 but not over1 the meat4 ,time4-- hour4 ,average cost1 exclusive of the cold meat1 #aj;d4 ,seasonable from ,march to ,october4 ,note4--,to make a variety1 boil some carrots and turnips separately in a little salt and water2 when done1 cut them into pieces about #a_/h inch in thickness2 butter an oval mould1 and place these in it1 in white and red stripes alternately1 at the bottom and sides4 ,proceed as in the foregoing recipe1 and be very careful in turning it out of the mould4 ,,veal1 ,moulded ,minced 7,cold ,meat ,cookery74 ,ingredients4-- lb4 of cold roast veal1 a small slice of bacon1 #a_/c teaspoonful of minced lemon-peel1 onion chopped fine1 salt1 pepper1 and pounded mace to taste1 a slice of toast soaked in milk1 #a egg4 ,mode4--,mince the meat very fine1 after removing from it all skin and outside pieces1 and chop the bacon2 mix these well together1 adding the lemon-peel1 onion1 seasoning1 mace1 and toast4 ,when all the ingredients are thoroughly incorporated1 beat up an egg1 with which bind the mixture4 ,butter a shape1 put in the meat1 and bake for hour2 turn it out of the mould carefully1 and pour round it a good brown gravy4 ,a sheep's head dressed in this manner is an economical and savoury dish4 ,time4-- hour4 ,average cost1 exclusive of the meat1 #f;d4 ,seasonable from ,march to ,october4 ,,veal1 ,braised ,neck of4 ,ingredients4--,the best end of the neck of veal 7from #c to #d lbs471 bacon1 #a tablespoonful of minced parsley1 salt1 pepper1 and grated nutmeg to taste2 #a onion1 #b carrots1 a little celery 7when this is not obtainable1 use the seed71 glass of sherry1 thickening of butter and flour1 lemon-juice1 #a blade of pounded mace4 ,mode4--,prepare the bacon for larding1 and roll it in minced parsley1 salt1 pepper1 and grated nutmeg2 lard the veal1 put it into a stewpan with a few slices of lean bacon or ham1 an onion1 carrots1 and celery2 and do not quite cover it with water4 ,stew it gently for #b hours1 or until it is quite tender2 strain off the liquor2 stir together over the fire1 in a stewpan1 a little flour and butter until brown2 lay the veal in this1 the upper side to the bottom of the pan1 and let it remain till it is a nice brown colour4 ,place it in the dish2 pour into the stewpan as much gravy as is required1 boil it up1 skim well1 add the wine1 pounded mace1 and lemon-juice2 simmer for #c minutes1 pour it over the meat1 and serve4 ,time4--,rather more than #b hours4 ,average cost1 #h;d4 per lb4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,roast ,neck of4 ,ingredients4--,veal1 melted butter1 forcemeat balls4 ,mode4--,have the veal cut from the best end of the neck2 dredge it with flour1 and put it down to a bright clear fire2 keep it well basted2 dish it1 pour over it some melted butter1 and garnish the dish with fried forcemeat balls2 send to table with a cut lemon4 ,the scrag may be boiled or stewed in various ways1 with rice1 onion-sauce1 or parsley and butter4 ,time4--,about #b hours4 ,average cost1 #h;d4 per lb4 ,sufficient4--#d or #e lbs4 for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal ,,olive ,,pie 7,cold ,meat ,cookery74 ,ingredients4--,a few thin slices of cold fillet of veal1 a few thin slices of bacon1 forcemeat1 a cupful of gravy1 #d tablespoonfuls of cream1 puff-crust4 ,mode4--,cut thin slices from a fillet of veal1 place on them thin slices of bacon1 and over them a layer of forcemeat1 made by recipe1 with an additional seasoning of shalot and cayenne2 roll them tightly1 and fill up a pie-dish with them2 add the gravy and cream1 cover with a puff-crust1 and bake for #a to #a hour3 should the pie be very large1 allow #b hours4 ,the pieces of rolled veal should be about #c inches in length1 and about #c inches round4 ,time4--,moderate-sized pie1 #a to #a hour4 ,seasonable from ,march to ,october4 ,,veal ,,pie4 ,ingredients4--#b lbs4 of veal cutlets1 #a or #b slices of lean bacon or ham1 pepper and salt to taste1 #b tablespoonfuls of minced savoury herbs1 #b blades of pounded mace1 crust1 #a teacupful of gravy4 ,mode4--,cut the cutlets into square pieces1 and season them with pepper1 salt1 and pounded mace2 put them in a pie-dish with the savoury herbs sprinkled over1 and #a or #b slices of lean bacon or ham placed at the top3 if possible1 this should be previously cooked1 as undressed bacon makes the veal red1 and spoils its appearance4 ,pour in a little water1 cover with crust1 ornament it in any way that is approved2 brush it over with the yolk of an egg1 and bake in a well-heated oven for about #a hour4 ,pour in a good gravy after baking1 which is done by removing the top ornament1 and replacing it after the gravy is added4 ,time4--,about #a hour4 ,average cost1 #bs4 #f;d4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal ,,and ,,ham ,,pie4 ,ingredients4--#b lbs4 of veal cutlets1 lb4 of boiled ham1 #b tablespoonfuls of minced savoury herbs1 teaspoonful of grated nutmeg1 #b blades of pounded mace1 pepper and salt to taste1 a strip of lemon-peel finely minced1 the yolks of #b hard-boiled eggs1 pint of water1 nearly pint of good strong gravy1 puff-crust4 ,mode4--,cut the veal into nice square pieces1 and put a layer of them at the bottom of a pie-dish2 sprinkle over these a portion of the herbs1 spices1 seasoning1 lemon-peel1 and the yolks of the eggs cut in slices2 cut the ham very thin1 and put a layer of this in4 ,proceed in this manner until the dish is full1 so arranging it that the ham comes at the top4 ,lay a puff paste on the edge of the dish1 and pour in about pint of water2 cover with crust1 ornament it with leaves1 brush it over with the yolk of an egg1 and bake in a well-heated oven for #a to #a hour1 or longer1 should the pie be very large4 ,when it is taken out of the oven1 pour in at the top1 through a funnel1 nearly pint of strong gravy3 this should be made sufficiently good that1 when cold1 it may cut in a firm jelly4 ,this pie may be very much enriched by adding a few mushrooms1 oysters1 or sweetbreads2 but it will be found very good without any of the last-named additions4 ,time4--#a hour1 or longer1 should the pie be very large4 ,average cost1 #cs4 ,sufficient for #e or #f persons4 ,seasonable from ,march to ,october4 ,,veal1 ,potted 7for ,breakfast74 ,ingredients4--,to every lb4 of veal allow lb4 of ham1 cayenne and pounded mace to taste1 #f oz4 of fresh butter2 clarified butter4 ,mode4--,mince the veal and ham together as finely as possible1 and pound well in a mortar1 with cayenne1 pounded mace1 and fresh butter in the above proportion4 ,when reduced to a perfectly smooth paste1 press it into potting-pots1 and cover with clarified butter4 ,if kept in a cool place1 it will remain good some days4 ,seasonable from ,march to ,october4 ,,veal1 ,ragot of ,cold 7,cold ,meat ,cookery74 ,ingredients4--,the remains of cold veal1 #a oz4 of butter1 pint of gravy1 thickening of butter and flour1 pepper and salt to taste1 #a blade of pounded mace1 #a tablespoonful of mushroom ketchup1 #a tablespoonful of sherry1 #a dessertspoonful of lemon-juice1 forcemeat balls4 ,mode4--,any part of veal will make this dish4 ,cut the meat into nice-looking pieces1 put them in a stewpan with #a oz4 of butter1 and fry a light brown2 add the gravy 7hot water may be substituted for this71 thicken with a little butter and flour1 and stew gently about hour2 season with pepper1 salt1 and pounded mace2 add the ketchup1 sherry1 and lemon-juice2 give one boil1 and serve4 ,garnish the dish with forcemeat balls and fried rashers of bacon4 ,time4--,altogether hour4 ,average cost1 exclusive of cold meat1 #f;d4 ,seasonable from ,march to ,october4 ,note4--,the above recipe may be varied1 by adding vegetables1 such as peas1 cucumbers1 lettuces1 green onions cut in slices1 a dozen or two of green gooseberries 7not seedy71 all of which should be fried a little with the meat1 and then stewed in the gravy4 ,,veal ,,rissoles 7,cold ,meat ,cookery74 ,ingredients4--,a few slices of cold roast veal1 a few slices of ham or bacon1 #a tablespoonful of minced parsley1 #a tablespoonful of minced savoury herbs1 #a blade of pounded mace1 a very little grated nutmeg1 cayenne and salt to taste1 #b eggs well beaten1 bread-crumbs4 ,mode4--,mince the veal very finely with a little ham or bacon2 add the parsley1 herbs1 spices1 and seasoning2 mix into a paste with an egg2 form into balls or cones2 brush these over with egg1 sprinkle with bread-crumbs1 and fry a rich brown4 ,serve with brown gravy1 and garnish the dish with fried parsley4 ,time4--,about #aj minutes to fry the rissoles4 ,seasonable from ,march to ,october4 ,,veal ,,rolls 7,cold ,meat ,cookery74 ,ingredients4--,the remains of a cold fillet of veal1 egg and bread-crumbs1 a few slices of fat bacon1 forcemeat4 ,mode4--,cut a few slices from a cold fillet of veal inch thick2 rub them over with egg2 lay a thin slice of fat bacon over each piece of veal2 brush these with the egg1 and over this spread the forcemeat thinly2 roll up each piece tightly1 egg and bread-crumb them1 and fry them a rich brown4 ,serve with mushroom sauce or brown gravy4 ,time4--#aj to #ae minutes to fry the rolls4 ,seasonable from ,march to ,october4 ,,veal1 ,stuffed and ,stewed ,shoulder of4 ,ingredients4--,a shoulder of veal1 a few slices of ham or bacon1 forcemeat1 #c carrots1 #b onions1 salt and pepper to taste1 a faggot of savoury herbs1 #c blades of pounded mace1 water1 thickening of butter and flour4 ,mode4--,bone the joint by carefully detaching the meat from the blade-bone on one side1 and then on the other1 being particular not to pierce the skin2 then cut the bone from the knuckle1 and take it out4 ,fill the cavity whence the bone was taken with a forcemeat4 ,roll and bind the veal up tightly2 put it into a stewpan with the carrots1 onions1 seasoning1 herbs1 and mace2 pour in just sufficient water to cover it1 and let it stew very gently for about #e hours4 ,before taking it up1 try if it is properly done by thrusting a larding-needle in it3 if it penetrates easily1 it is sufficiently cooked4 ,strain and skim the gravy1 thicken with butter and flour1 give one boil1 and pour it round the meat4 ,a few young carrots may be boiled and placed round the dish as a garnish1 and1 when in season1 green peas should always be served with this dish4 ,time4--#e hours4 ,average cost1 #g;d4 per lb4 ,sufficient for #h or #i persons4 ,seasonable from ,march to ,october4 ,,veal1 ,stewed with ,peas1 ,young ,carrots1 and ,new ,potatoes4 ,ingredients4--#c or #d lbs4 of the loin or neck of veal1 #ae young carrots1 a few green onions1 #a pint of green peas1 #ab new potatoes1 a bunch of savoury herbs1 pepper and salt to taste1 #a tablespoonful of lemon-juice1 #b tablespoonfuls of tomato sauce1 #b tablespoonfuls of mushroom ketchup4 ,mode4--,dredge the meat with flour1 and roast or bake it for about hour3 it should acquire a nice brown colour4 ,put the meat into a stewpan with the carrots1 onions1 potatoes1 herbs1 pepper1 and salt2 pour over it sufficient boiling water to cover it1 and stew gently for #b hours4 ,take out the meat and herbs1 put it in a deep dish1 skim off all the fat from the gravy1 and flavour it with lemon-juice1 tomato sauce1 and mushroom ketchup1 in the above proportion4 ,have ready a pint of green peas boiled separately2 put these with the meat1 pour over it the gravy1 and serve4 ,the dish may be garnished with a few forcemeat balls4 ,the meat1 when preferred1 may be cut into chops1 and floured and fried instead of being roasted2 and any part of veal dressed in this way will be found extremely savoury and good4 ,time4--#c hours4 ,average cost1 #i;d4 per lb4 ,sufficient for #f or #g persons4 ,seasonable1 with peas1 from ,june to ,august4 ,,vegetable ,,marrow1 ,boiled4 ,illustration3 ,,vegetable ,,marrow ,,on ,,toast4 ,ingredients4--,to each gallon of water1 allow #a heaped tablespoonful of salt2 vegetable marrows4 ,mode4--,have ready a saucepan of boiling water1 salted in the above proportion2 put in the marrows after peeling them1 and boil them until quite tender4 ,take them up with a slice1 halve1 and1 should they be very large1 quarter them4 ,dish them on toast1 and send to table with them a tureen of molted butter1 or1 in lieu of this1 a small pat of salt butter4 ,large vegetable marrows may be preserved throughout the winter by storing them in a dry place2 when wanted for use1 a few slices should be cut and boiled in the same manner as above2 but1 when once begun1 the marrow must be eaten quickly1 as it keeps but a short time after it is cut4 ,vegetable marrows are also very delicious mashed3 they should be boiled1 then drained1 and mashed smoothly with a wooden spoon4 ,heat them in a saucepan1 add a seasoning of salt and pepper1 and a small piece of butter1 and dish with a few sippets of toasted broad placed round as a garnish4 ,time4--,young vegetable marrows1 #aj to #bj minutes2 old ones1 to hour4 ,average cost1 in full season1 #as4 per dozen4 ,sufficient4--,allow #a moderate-sized marrow for each person4 ,seasonable in ,july1 ,august1 and ,september2 but may be preserved all the winter4 ,,vegetable ,,marrow1 ,fried4 ,ingredients4--#c medium-sized vegetable marrows1 egg and bread-crumbs1 hot lard4 ,mode4--,peel1 and boil the marrows until tender in salt and water2 then drain them and cut them in quarters1 and take out the seeds4 ,when thoroughly drained1 brush the marrows over with egg1 and sprinkle with bread-crumbs2 have ready some hot lard1 fry the marrow in this1 and1 when of a nice brown1 dish2 sprinkle over a little salt and pepper1 and serve4 ,time4--,about hour to boil the marrow1 #g minutes to fry it4 ,average cost1 in full season1 #as4 per dozen4 ,sufficient for #d persons4 ,seasonable in ,july1 ,august1 and ,september4 ,,vegetable ,,marrows ,,in ,,white ,,sauce4 ,ingredients4--#d or #e moderate-sized marrows1 pint of white sauce4 ,mode4--,pare the marrows2 cut them in halves1 and shape each half at the top in a point1 leaving the bottom end flat for it to stand upright in the dish4 ,boil the marrows in salt and water until tender2 take them up very carefully1 and arrange them on a hot dish4 ,have ready pint of white sauce2 pour this over the marrows1 and serve4 ,time4--,from #ae to #bj minutes to boil the marrows4 ,average cost1 in full season1 #as4 per dozen4 ,sufficient for #e or #f persons4 ,seasonable in ,july1 ,august1 and ,september4 ,illustration3 ,,vegetable ,,marrow ,,in ,,white ,,sauce4 ,,vegetable ,,marrow ,,soup4 ,ingredients4--#d young vegetable marrows1 or more1 if very small1 pint of cream1 salt and white pepper to taste1 #b quarts of white stock4 ,mode4--,pare and slice the marrows1 and put them in the stock boiling4 ,when done almost to a mash1 press them through a sieve1 and at the moment of serving1 add the boiling cream and seasoning4 ,time4--#a hour4 ,average cost1 #as4 #b;d4 per quart4 ,seasonable in summer4 ,sufficient for #h persons4 ,,vegetable ,,soup4 ,ingredients4--#g oz4 of carrot1 #aj oz4 of parsnip1 #aj oz4 of potato1 cut into thin slices2 #a oz4 of butter1 #e teaspoonfuls of flour1 a teaspoonful of made mustard1 salt and pepper to taste1 the yolks of #b eggs1 rather more than #b quarts of water4 ,mode4--,boil the vegetables in the water #b hours2 stir them often1 and if the water boils away too quickly1 add more1 as there should be #b quarts of soup when done4 ,mix up in a basin the butter and flour1 mustard1 salt1 and pepper1 with a teacupful of cold water2 stir in the soup1 and boil #aj minutes4 ,have ready the yolks of the eggs in the tureen2 pour on1 stir well1 and serve4 ,time4--#c hours4 ,average cost1 #d;d4 per quart4 ,seasonable in winter4 ,sufficient for #h persons4 ,,vegetable ,,soup4 ,ingredients4--,equal quantities of onions1 carrots1 turnips2 lb4 of butter1 a crust of toasted bread1 #a head of celery1 a faggot of herbs1 salt and pepper to taste1 #a teaspoonful of powdered sugar1 #b quarts of common stock or boiling water4 ,allow lb4 of vegetables to #b quarts of stock4 ,mode4--,cut up the onions1 carrots1 and turnips2 wash and drain them well1 and put them in the stewpan with the butter and powdered sugar4 ,toss the whole over a sharp fire for #aj minutes1 but do not let them brown1 or you will spoil the flavour of the soup4 ,when done1 pour the stock or boiling water on them2 add the bread1 celery1 herbs1 and seasoning2 stew for #c hours2 skim well and strain it off4 ,when ready to serve1 add a little sliced carrot1 celery1 and turnip1 and flavour with a spoonful of ,harvey's sauce1 or a little ketchup4 ,time4--#c hours4 ,average cost1 #f;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,vegetable ,,soup4 7,good and ,cheap1 made without ,meat47 ,ingredients4--#f potatoes1 #d turnips1 or #b if very large2 #b carrots1 #b onions2 if obtainable1 #b mushrooms2 #a head of celery1 #a large slice of bread1 #a small saltspoonful of salt1 saltspoonful of ground black pepper1 #b teaspoonfuls of ,harvey's sauce1 #f quarts of water4 ,mode4--,peel the vegetables1 and cut them up into small pieces2 toast the bread rather brown1 and put all into a stewpan with the water and seasoning4 ,simmer gently for #c hours1 or until all is reduced to a pulp1 and pass it through a sieve in the same way as pea-soup1 which it should resemble in consistence2 but it should be a dark brown colour4 ,warm it up again when required2 put in the ,harvey's sauce1 and1 if necessary1 add to the flavouring4 ,time4--#c hours1 or rather more4 ,average cost1 #a;d4 per quart4 ,seasonable at any time4 ,sufficient for #af persons4 ,note4--,this recipe was forwarded to the ,editress by a lady in the county of ,durham1 by whom it was strongly recommended4 ,,vegetables1 ,cut for ,soups1 c4 ,the annexed engraving represents a cutter for shaping vegetables for soups1 ragots1 stews1 c42 carrots and turnips being the usual vegetables for which this utensil is used4 ,cut the vegetables into slices about inch in thickness1 stamp them out with the cutter1 and boil them for a few minutes in salt and water1 until tender4 ,turnips should be cut in rather thicker slices than carrots1 on account of the former boiling more quickly to a pulp than the latter4 ,illustration3 ,,vegetable-,,cutter4 ,,venison1 ,hashed4 ,ingredients4--,the remains of roast venison1 its own or mutton gravy1 thickening of butter and flour4 ,mode4--,cut the meat from the bones in neat slices1 and1 if there is sufficient of its own gravy left1 put the meat into this1 as it is preferable to any other4 ,should there not be enough1 put the bones and trimmings into a stewpan1 with about a pint of mutton gravy2 let them stew gently for an hour1 and strain the gravy4 ,put a little flour and butter into the stewpan1 keep stirring until brown1 then add the strained gravy1 and give it a boil up2 skim and strain again1 and1 when a little cool1 put in the slices of venison4 ,place the stewpan by the side of the fire1 and1 when on the point of simmering1 serve3 do not allow it to boil1 or the meat will be hard4 ,send red-currant jelly to table with it4 ,time4--,altogether1 #a hour4 ,seasonable4--,buck venison1 from ,june to ,michaelmas2 doe venison1 from ,november to the end of ,january4 ,note4--,a small quantity of ,harvey's sauce1 ketchup1 or port wine1 may be added to enrich the gravy3 these ingredients must1 however1 be used very sparingly1 or they will overpower the flavour of the venison4 ,,venison1 ,roast ,haunch of4 ,illustration3 ,,roast ,,haunch ,,of ,,venison4 ,ingredients4--,venison1 coarse flour-and-water paste1 a little flour4 ,mode4--,choose a haunch with clear1 bright1 and thick fat1 and the cleft of the hoof smooth and close2 the greater quantity of fat there is1 the better quality will the meat be4 ,as many people object to venison when it has too much haut got1 ascertain how long it has been kept1 by running a sharp skewer into the meat close to the bone3 when this is withdrawn1 its sweetness can be judged of4 ,with care and attention1 it will keep good a fortnight1 unless the weather is very mild4 ,keep it perfectly dry by wiping it with clean cloths till not the least damp remains1 and sprinkle over powdered ginger or pepper1 as a preventive against the fly4 ,when required for use1 wash it in warm water1 and dry it well with a cloth2 butter a sheet of white paper1 put it over the fat1 lay a coarse paste1 about inch in thickness1 over this1 and then a sheet or two of strong paper4 ,tie the whole firmly on to the haunch with twine1 and put the joint down to a strong close fire2 baste the venison immediately1 to prevent the paper and string from burning1 and continue this operation1 without intermission1 the whole of the time it is cooking4 ,about #bj minutes before it is done1 carefully remove the paste and paper1 dredge the joint with flour1 and baste well with butter until it is nicely frothed1 and of a nice pale-brown colour2 garnish the knuckle-bone with a frill of white paper1 and serve with a good1 strong1 but unflavoured gravy1 in a tureen1 and currant jelly2 or melt the jelly with a little port1 wine1 and serve that also in a tureen4 ,as the principal object in roasting venison is to preserve the fat1 the above is the best mode of doing so where expense is not objected to2 but1 in ordinary cases1 the paste may be dispensed with1 and a double paper placed over the roast instead3 it will not require so long cooking without the paste4 ,do not omit to send very hot plates to table1 as the venison fat so soon freezes3 to be thoroughly enjoyed by epicures1 it should be eaten on hot-water plates4 ,the neck and shoulder may be roasted in the same manner4 ,time4--,a large haunch of buck venison1 with the paste1 #d to #e hours2 haunch of doe venison1 #c to #c hours4 ,allow less time without the paste4 ,average cost1 #as4 #d;d4 to #as4 #f;d4 per lb4 ,sufficient for #ah persons4 ,seasonable4--,buck venison in greatest perfection from ,june to ,michaelmas2 doe venison from ,november to the end of ,january4 ,,venison1 to ,carve ,haunch of4 ,here is a grand dish for a knight of the carving-knife to exercise his skill upon1 and1 what will be pleasant for many to know1 there is but little difficulty in the performance4 ,an incision being made completely down to the bone1 in the direction of the line #a to #b1 the gravy will then be able easily to flow2 when slices1 not too thick1 should be cut along the haunch1 as indicated by the line #d to #c2 that end of the joint marked #c having been turned towards the carver1 so that he may have a more complete command over the joint4 ,although some epicures affect to believe that some parts of the haunch are superior to others1 yet we doubt if there is any difference between the slices cut above and below the line4 ,it should be borne in mind to serve each guest with a portion of fat2 and the most expeditious carver will be the best carver1 as1 like mutton1 venison soon begins to chill1 when it loses much of its charm4 ,illustration3 ,,haunch ,,of ,,venison4 ,,venison1 ,stewed4 ,ingredients4--,a shoulder of venison1 a few slices of mutton fat1 #b glasses of port wine1 pepper and allspice to taste1 #a pint of weak stock or gravy1 teaspoonful of whole pepper1 teaspoonful of whole allspice4 ,mode4--,hang the venison till tender2 take out the bone1 flatten the meat with a rolling-pin1 and place over it a few slices of mutton fat1 which have been previously soaked for #b or #c hours in port wine2 sprinkle these with a little fine allspice and pepper1 roll the meat up1 and bind and tie it securely4 ,put it into a stewpan with the bone and the above proportion of weak stock or gravy1 whole allspice1 black pepper1 and port wine2 cover the lid down closely1 and simmer1 very gently1 from #c to #d hours4 ,when quite tender1 take off the tape1 and dish the meat2 strain the gravy over it1 and send it to table with red currant jelly4 ,unless the joint is very fat1 the above is the best mode of cooking it4 ,time4--#c to #d hours4 ,average cost1 #as4 #d;d4 to #as4 #f;d4 per lb4 ,sufficient for #aj or #ab persons4 ,seasonable4--,buck venison1 from ,june to ,michaelmas2 doe venison1 from ,november to the end of ,january4 ,,vermicelli ,,pudding4 ,ingredients4--#d oz4 of vermicelli1 #a pint of milk1 pint of cream1 #c oz4 of butter1 #c oz4 of sugar1 #d eggs4 ,mode4--,boil the vermicelli in the milk until it is tender2 then stir in the remaining ingredients1 omitting the cream1 if not obtainable4 ,flavour the mixture with grated lemon-rind1 essence of bitter almonds1 or vanilla2 butter a pie-dish2 line the edges with puff-paste1 put in the pudding1 and bake in a moderate oven for about hour4 ,time4-- hour4 ,average cost1 #as4 #b;d4 without cream4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,vermicelli ,,soup4 ,ingredients4--#a lb4 of bacon1 stuck with cloves2 oz4 of butter1 worked up in flour2 #a small fowl1 trussed for boiling2 #b oz4 of vermicelli1 #b quarts of white stock4 ,mode4--,put the stock1 bacon1 butter1 and fowl1 into the stewpan1 and stew for of an hour4 ,take the vermicelli1 add it to a little of the stock1 and set it on the fire1 till it is quite tender4 ,when the soup is ready1 take out the fowl and bacon1 and put the bacon on a dish4 ,skim the soup as clean as possible2 pour it1 with the vermicelli1 over the fowl4 ,cut some bread thin1 put in the soup1 and serve4 ,time4--#b hours4 ,average cost1 exclusive of the fowl and bacon1 #aj;d4 per quart4 ,seasonable in winter4 ,sufficient for #d persons4 ,,vermicelli ,,soup4 ,ingredients4-- lb4 of vermicelli1 #b quarts of clear gravy stock4 ,mode4--,put the vermicelli in the soup1 boiling2 simmer very gently for an hour1 and stir frequently4 ,time4-- an hour4 ,average cost1 #as4 #c;d4 per quart4 ,seasonable all the year4 ,sufficient for #h persons4 ,,vol-,,au-,,vent 7an ,entre74 ,ingredients4-- to #a lb4 of puff-paste1 fricasseed chickens1 rabbits1 ragots1 or the remains of cold fish1 flaked and warmed in thick white sauce4 ,mode4--,make from to #a lb4 of puff-paste1 taking care that it is very evenly rolled out each time1 to ensure its rising properly2 and if the paste is not extremely light1 and put into a good hot oven1 this cannot be accomplished1 and the vol-au-vent will look very badly4 ,roll out the paste to the thickness of about #a inch1 and1 with a fluted cutter1 stamp it out to the desired shape1 either round or oval1 and1 with the point of a small knife1 make a slight incision in the paste all round the top1 about an inch from the edge1 which1 when baked1 forms the lid4 ,put the vol-au-vent into a good brisk oven1 and keep the door shut for a few minutes after it is put in4 ,particular attention should be paid to the heating of the oven1 for the paste cannot rise without a tolerable degree of heat4 ,when of a nice colour1 without being scorched1 withdraw it from the oven1 instantly remove the cover where it was marked1 and detach all the soft crumb from the centre3 in doing this1 be careful not to break the edges of the vol-au-vent2 but should they look thin in places1 stop them with small flakes of the inside paste1 stuck on with the white of an egg4 ,this precaution is necessary to prevent the fricassee or ragot from bursting the case1 and so spoiling the appearance of the dish4 ,fill the vol-au-vent with a rich mince1 or fricassee1 or ragot1 or the remains of cold fish flaked and warmed in a good white sauce1 and do not make them very liquid1 for fear of the gravy bursting the crust3 replace the lid1 and serve4 ,to improve the appearance of the crust1 brush it over with the yolk of an egg after it has risen properly4 ,time4-- hour to bake the vol-au-vent4 ,average cost1 exclusive of the interior1 #as4 #f;d4 ,seasonable at any time4 ,illustration3 ,,vol-,,au-,,vent4 ,note4--,small vol-au-vents may be made like those shown in the engraving1 and filled with minced veal1 chicken1 c4 ,they should be made of the same paste as the larger ones1 and stamped out with a small fluted cutter4 ,illustration3 ,,small ,,vol-,,au-,,vents4 ,,vol-,,au-,,vent ,,of ,,fresh ,,strawberries1 ,,with ,,whipped ,,cream4 ,ingredients4-- lb4 of puff-paste1 #a pint of freshly-gathered strawberries1 sugar to taste1 a plateful of whipped cream4 ,mode4--,make a vol-au-vent case1 only not quite so large nor so high as for a savoury one4 ,when nearly done1 brush the paste over with the white of an egg1 then sprinkle on it some pounded sugar1 and put it back in the oven to set the glaze4 ,remove the interior1 or soft crumb1 and1 at the moment of serving1 fill it with the strawberries1 which should be picked1 and broken up with sufficient sugar to sweeten them nicely4 ,place a few spoonfuls of whipped cream on the top and serve4 ,time4-- hour to #dj minutes to bake the vol-au-vent4 ,average cost1 #bs4 #c;d4 ,sufficient for #a vol-au-vent4 ,seasonable in ,june and ,july4 ,,vol-,,au-,,vent1 ,sweet1 of ,plums1 ,apples1 or any other ,fresh ,fruit4 ,ingredients4-- lb4 of puff-paste1 about #a pint of fruit compte4 ,mode4--,make lb4 of puff-paste1 taking care to bake it in a good brisk oven1 to draw it up nicely and make it look light4 ,have ready sufficient stewed fruit1 the syrup of which must be boiled down until very thick2 fill the vol-au-vent with this1 and pile it high in the centre2 powder a little sugar over it1 and put it back in the oven to glaze1 or use a salamander for the purpose3 the vol-au-vent is then ready to serve4 ,it may be made with any fruit that is in season1 such as rhubarb1 oranges1 gooseberries1 currants1 cherries1 apples1 c42 but care must be taken not to have the syrup too thin1 for fear of its breaking through the crust4 ,time4-- hour to #dj minutes to bake the vol-au-vent4 ,average cost1 exclusive of the compte1 #as4 #a;d4 ,sufficient for #a entremets4 ,,wafers1 ,geneva4 ,ingredients4--#b eggs1 #c oz4 butter1 #c oz4 flour1 #c oz4 pounded sugar4 ,mode4--,well whisk the eggs2 put them into a basin1 and stir to them the butter1 which should be beaten to a cream2 add the flour and sifted sugar gradually1 and then mix all well together4 ,butter a baking-sheet1 and drop on it a teaspoonful of the mixture at a time1 leaving a space between each4 ,bake in a cool oven2 watch the pieces of paste1 and1 when half done1 roll them up like wafers1 and put in a small wedge of bread or piece of wood1 to keep them in shape4 ,return them to the oven until crisp4 ,before serving1 remove the bread1 put a spoonful of preserve in the widest end1 and fill up with whipped cream4 ,this is a very pretty and ornamental dish for the supper-table1 and is very nice and easily made4 ,time4--,altogether from #bj to #be minutes4 ,average cost1 exclusive of the preserve and cream1 #g;d4 ,sufficient for a nice-sized dish4 ,seasonable at any time4 ,,walnut ,,ketchup4 ,ingredients4--#ajj walnuts1 #a handful of salt1 #a quart of vinegar1 oz4 of mace1 oz4 of nutmeg1 oz4 of cloves1 oz4 of ginger1 oz4 of whole black pepper1 a small piece of horseradish1 #bj shalots1 lb4 of anchovies1 #a pint of port wine4 ,mode4--,procure the walnuts at the time you can run a pin through them1 slightly bruise1 and put them into a jar with the salt and vinegar2 let them stand #h days1 stirring every day2 then drain the liquor from them1 and boil it1 with the above ingredients1 for about hour4 ,it may be strained or not1 as preferred1 and1 if required1 a little more vinegar or wine can be added1 according to taste4 ,when bottled well1 seal the corks4 ,time4-- hour4 ,seasonable4--,make this from the beginning to the middle of ,july1 when walnuts are in perfection for pickling purposes4 ,,walnut ,,ketchup4 ,ingredients4-- sieve of walnut-shells1 #b quarts of water1 salt1 lb4 of shalots1 #a oz4 of cloves1 #a oz4 of mace1 #a oz4 of whole pepper1 #a oz4 of garlic4 ,mode4--,put the walnut-shells into a pan1 with the water1 and a large quantity of salt2 let them stand for #aj days1 then break the shells up in the water1 and let it drain through a sieve1 putting a heavy weight on the top to express the juice2 place it on the fire1 and remove all scum that may arise4 ,now boil the liquor with the shalots1 cloves1 mace1 pepper1 and garlic1 and let all simmer till the shalots sink2 then put the liquor into a pan1 and1 when cold1 bottle1 and cork closely4 ,it should stand #f months before using3 should it ferment during that time1 it must be again boiled and skimmed4 ,time4--,about hour4 ,seasonable in ,september1 when the walnut-shells are obtainable4 ,,walnuts1 to have ,fresh throughout the ,season4 ,ingredients4--,to every pint of water allow #a teaspoonful of salt4 ,mode4--,place the walnuts in the salt and water for #bd hours at least2 then take them out1 and rub them dry4 ,old nuts may be freshened in this manner2 or walnuts1 when first picked1 may be put into an earthen pan with salt sprinkled amongst them1 and with damped hay placed on the top of them1 and then covered down with a lid4 ,they must be well wiped before they are put on table4 ,seasonable4--,should be stored away in ,september or ,october4 ,,walnuts1 ,pickled 7very ,good74 ,ingredients4--#ajj walnuts1 salt and water4 ,to each quart of vinegar allow #b oz4 of whole black pepper1 #a oz4 of allspice1 #a oz4 of bruised ginger4 ,mode4--,procure the walnuts while young2 be careful they are not woody1 and prick them well with a fork2 prepare a strong brine of salt and water 7#d lbs4 of salt to each gallon of water71 into which put the walnuts1 letting them remain #i days1 and changing the brine every third day2 drain them off1 put them on a dish1 place it in the sun until they become perfectly black1 which will be in #b or #c days2 have ready dry jars1 into which place the walnuts1 and do not quite fill the jars4 ,boil sufficient vinegar to cover them1 for #aj minutes1 with spices in the above proportion1 and pour it hot over the walnuts1 which must be quite covered with the pickle2 tie down with bladder1 and keep in a dry place4 ,they will be fit for use in a month1 and will keep good #b or #c years4 ,time4--#aj minutes4 ,seasonable4--,make this from the beginning to the middle of ,july1 before the walnuts harden4 ,note4--,when liked1 a few shalots may be added to the vinegar1 and boiled with it4 ,,water ,,souchy4 ,perch1 tench1 soles1 eels1 and flounders are considered the best fish for this dish4 ,for the souchy1 put some water into a stewpan with a bunch of chopped parsley1 some roots1 and sufficient salt to make it brackish4 ,let these simmer for #a hour1 and then stew the fish in this water4 ,when they are done1 take them out to drain1 have ready some finely-chopped parsley1 and a few roots cut into slices of about one inch thick and an inch in length4 ,put the fish in a tureen or deep dish1 strain the liquor over them1 and add the minced parsley and roots4 ,serve with brown bread and butter4 ,,wheatears1 to ,dress4 ,ingredients4--,wheatears2 fresh butter4 ,mode4--,after the birds are picked1 gutted1 and cleaned1 truss them like larks1 put them down to a quick fire1 and baste them well with fresh butter4 ,when done1 which will be in about #bj minutes1 dish them on fried bread-crumbs1 and garnish the dish with slices of lemon4 ,time4--#bj minutes4 ,seasonable from ,july to ,october4 ,,whiskey ,,cordial4 ,ingredients4--#a lb4 of ripe white currants1 the rind of #b lemons1 oz4 of grated ginger1 #a quart of whiskey1 #a lb4 of lump sugar4 ,mode4--,strip the currants from the stalks2 put them into a large jug2 add the lemon-rind1 ginger1 and whiskey2 cover the jug closely1 and let it remain covered for #bd hours4 ,strain through a hair-sieve1 add the lump sugar1 and let it stand #ab hours longer2 then bottle1 and cork well4 ,time4--,to stand #bd hours before being strained2 #ab hours after the sugar is added4 ,seasonable4--,make this in ,july4 ,,whitebait1 to ,dress4 ,ingredients4--,a little flour1 hot lard1 seasoning of salt4 ,mode4--,this fish should be put into iced water as soon as bought1 unless they are cooked immediately4 ,drain them from the water in a colander1 and have ready a nice clean dry cloth1 over which put #b good handfuls of flour4 ,toss in the whitebait1 shake them lightly in the cloth1 and put them in a wicker-sieve to take away the superfluous flour4 ,throw them into a pan of boiling lard1 very few at a time1 and let them fry till of a whitey-brown colour4 ,directly they are done1 they must be taken out1 and laid before the fire for a minute or two on a sieve reversed1 covered with blotting-paper to absorb the fat4 ,dish them on a hot napkin1 arrange the fish very high in the centre1 and sprinkle a little salt over the whole4 ,time4--#c minutes4 ,seasonable from ,april to ,august4 ,,white ,,sauce1 ,good4 ,ingredients4-- pint of white stock1 pint of cream1 #a dessertspoonful of flour1 salt to taste4 ,mode4--,have ready a delicately-clean saucepan1 into which put the stock1 which should be well flavoured with vegetables1 and rather savoury2 mix the flour smoothly with the cream1 add it to the stock1 season with a little salt1 and boil all these ingredients very gently for about #aj minutes1 keeping them well stirred the whole time1 as this sauce is very liable to burn4 ,time4--#aj minutes4 ,average cost1 #as4 ,sufficient for a pair of fowls4 ,seasonable at any time4 ,,white ,,sauce1 ,made without ,meat4 ,ingredients4--#b oz4 of butter1 #b small onions1 #a carrot1 a small teacupful of flour1 #a pint of new milk1 salt and cayenne to taste4 ,mode4--,cut up the onions and carrot very small1 and put them into a stewpan with the butter2 simmer them till the butter is nearly dried up2 then stir in the flour1 and add the milk2 boil the whole gently until it thickens1 strain it1 season with salt and cayenne1 and it will be ready to serve4 ,time4-- hour4 ,average cost1 #e;d4 ,sufficient for a pair of fowls4 ,seasonable at any time4 ,,white ,,sauce 7a very ,simple and ,inexpensive ,method74 ,ingredients4--#a pint of milk1 #a oz4 of rice1 #a strip of lemon-peel1 #a small blade of pounded mace1 salt and cayenne to taste4 ,mode4--,boil the milk with the lemon-peel and rice until the latter is perfectly tender1 then take out the lemon-peel and pound the milk and rice together2 put it back into the stewpan to warm1 add the mace and seasoning1 give it one boil1 and serve4 ,this sauce should be of the consistency of thick cream4 ,time4--,about #a hour to boil the rice4 ,average cost1 #d;d4 ,sufficient for a pair of fowls4 ,seasonable at any time4 ,,whiting1 ,boiled4 ,ingredients4-- lb4 of salt to each gallon of water4 ,mode4--,cleanse the fish1 but do not skin them2 lay them in a fish-kettle1 with sufficient cold water to cover them1 and salt in the above proportion4 ,bring them gradually to a boil1 and simmer gently for about #e minutes1 or rather more should the fish be very large4 ,dish them on a hot napkin1 and garnish with tufts of parsley4 ,serve with anchovy or caper sauce1 and plain melted butter4 ,time4--,after the water boils1 #e minutes4 ,average cost for small whitings1 #d;d4 each4 ,seasonable all the year1 but best from ,october to ,march4 ,sufficient4--#a small whiting for each person4 ,,to ,,choose ,,whiting4--,choose for the firmness of its flesh1 and the silvery hue of its appearance4 ,,whiting1 ,broiled4 ,ingredients4--,salt and water2 flour4 ,mode4--,wash the whiting in salt and water1 wipe them thoroughly1 and let them remain in the cloth to absorb all moisture4 ,flour them well1 and broil over a very clear fire4 ,serve with matre d'htel sauce1 or plain melted butter 7see ,sauces74 ,be careful to preserve the liver1 as by some it is considered very delicate4 ,time4--#e minutes for a small whiting4 ,average cost1 #d;d4 each4 ,seasonable all the year1 but best from ,october to ,march4 ,sufficient4--#a small whiting for each person4 ,,whiting1 c4 ,whiting1 pike1 haddock1 and other fish1 when of a sufficiently large size1 may be carved in the same manner as salmon4 ,when small1 they may be cut through1 bone and all1 and helped in nice pieces1 a middling-sized whiting serving for two slices4 ,,whiting1 ,fried4 ,ingredients4--,egg and bread-crumbs1 a little flour1 hot lard1 or clarified dripping4 ,mode4--,take off the skin1 clean1 and thoroughly wipe the fish free from all moisture1 as this is most essential1 in order that the egg and bread-crumbs may properly adhere4 ,fasten the tail in the mouth by means of a small skewer1 brush the fish over with egg1 dredge with a little flour1 and cover with bread-crumbs4 ,fry them in hot lard or clarified dripping of a nice colour1 and serve them on a napkin1 garnished with fried parsley4 ,send them to table with shrimp sauce and plain melted butter4 ,time4---,about #f minutes4 ,average cost1 #d;d4 each4 ,seasonable all the year1 but best from ,october to ,march4 ,sufficient4--#a small whiting for each person4 ,note4--,large whitings may be filleted1 rolled1 and served as fried filleted soles4 ,small fried whitings are frequently used for garnishing large boiled fish1 such as turbot1 cod1 c4 ,,whiting ,,au ,,gratin1 or ,,baked ,,whiting4 ,ingredients4--#d whiting1 butter1 #a tablespoonful of minced parsley1 a few chopped mushrooms when obtainable2 pepper1 salt1 and grated nutmeg to taste2 butter1 #b glasses of sherry or ,madeira1 bread-crumbs4 ,mode4--,grease the bottom of a baking-dish with butter1 and over it strew some minced parsley and mushrooms4 ,scale1 empty1 and wash the whitings1 and wipe them thoroughly dry1 carefully preserving the livers4 ,lay them in the dish1 sprinkle them with bread-crumbs and seasoning1 adding a little grated nutmeg1 and also a little more minced parsley and mushrooms4 ,place small pieces of butter over the whiting1 moisten with the wine1 and bake for #bj minutes in a hot oven4 ,if there should be too much sauce1 reduce it by boiling over a sharp fire for a few minutes1 and pour under the fish4 ,serve with a cut lemon1 and no other sauce4 ,time4--#bj minutes4 ,average cost1 #d;d4 each4 ,seasonable all the year1 but best from ,october to ,march4 ,sufficient4--,this quantity for #d or #e persons4 ,,whiting ,,aux ,,fines ,,herbes4 ,ingredients4--#a bunch of sweet herbs chopped very fine2 butter4 ,mode4--,clean and skin the fish1 fasten the tails in the mouths1 and lay them in a baking-dish4 ,mince the herbs very fine1 strew them over the fish1 and place small pieces of butter over2 cover with another dish1 and let them simmer in a ,dutch oven for hour or #bj minutes4 ,turn the fish once or twice1 and serve with the sauce poured over4 ,time4-- hour or #bj minutes4 ,average cost1 #d;d4 each4 ,seasonable all the year1 but best from ,october to ,march4 ,sufficient4--#a small whiting for each person4 ,,widgeon1 ,roast4 ,ingredients4--,widgeons1 a little flour1 butter4 ,mode4--,these are trussed in the same manner as wild duck1 but must not be kept so long before they are dressed4 ,put them down to a brisk fire2 flour1 and baste them continually with butter1 and1 when browned and nicely frothed1 send them to table hot and quickly4 ,serve with brown gravy1 or orange gravy1 and a cut lemon4 ,time4-- hour2 if liked well done1 #bj minutes4 ,average cost1 #as4 each3 but seldom bought4 ,sufficient4--#b for a dish4 ,seasonable from ,october to ,february4 ,,widgeon4 ,widgeon may be carved in the same way as described in regard to wild duck4 ,,wine ,,or ,,brandy ,,sauce ,,for ,,puddings4 ,ingredients4--#a pint of melted butter1 #c heaped teaspoonfuls of pounded sugar2 #a large wineglassful of port or sherry1 or of a small glassful of brandy4 ,mode4--,make pint of melted butter1 omitting the salt2 then stir in the sugar and wine or spirit in the above proportion1 and bring the sauce to the point of boiling4 ,serve in a boat or tureen separately1 and1 if liked1 pour a little of it over the pudding4 ,to convert this into punch sauce1 add to the sherry and brandy a small wineglassful of rum and the juice and grated rind of lemon4 ,liqueurs1 such as ,maraschino or ,curaoa1 substituted for the brandy1 make excellent sauces4 ,time4--,altogether1 #ae minutes4 ,average cost1 #h;d4 ,sufficient for #f or #g persons4 ,,wine ,,sauce ,,for ,,puddings4 ,ingredients4-- pint of sherry1 pint of water1 the yolks of #e eggs1 #b oz4 of pounded sugar1 teaspoonful of minced lemon-peel1 a few pieces of candied citron cut thin4 ,mode4--,separate the yolks from the whites of #e eggs2 beat them1 and put them into a very clean saucepan 7if at hand1 a lined one is best72 add all the other ingredients1 place them over a sharp fire1 and keep stirring until the sauce begins to thicken2 then take it off and serve4 ,if it is allowed to boil1 it will be spoiled1 as it will immediately curdle4 ,time4--,to be stirred over the fire #c or #d minutes2 but it must not boil4 ,average cost1 #bs4 ,sufficient for a large pudding2 allow half this quantity for a moderate-sized one4 ,seasonable at any time4 ,,wine ,,sauce ,,for ,,puddings1 ,excellent4 ,ingredients4--,the yolks of #d eggs1 #a teaspoonful of flour1 #b oz4 of pounded sugar1 #b oz4 of fresh butter1 saltspoonful of salt1 pint of sherry or ,madeira4 ,mode4--,put the butter and flour into a saucepan1 and stir them over the fire until the former thickens2 then add the sugar1 salt1 and wine1 and mix these ingredients well together4 ,separate the yolks from the whites of #d eggs2 beat up the former1 and stir them briskly to the sauce2 let it remain over the fire until it is on the point of simmering2 but do not allow it to boil1 or it will instantly curdle4 ,this sauce is delicious with plum1 marrow1 or bread puddings2 but should be served separately1 and not poured over the pudding4 ,time4--,from #e to #g minutes to thicken the butter2 about #e minutes to stir the sauce over the fire4 ,average cost1 #as4 #aj;d4 ,sufficient for #g or #h persons4 ,,wine1 to ,mull4 ,ingredients4--,to every pint of wine allow #a large cupful of water1 sugar1 and spice to taste4 ,mode4--,in making preparations like the above1 it is very difficult to give the exact proportions of ingredients like sugar and spice1 as what quantity might suit one person would be to another quite distasteful4 ,boil the spice in the water until the flavour is extracted1 then add the wine and sugar1 and bring the whole to the boiling-point1 when serve with strips of crisp dry toast1 or with biscuits4 ,the spices usually used for mulled wine are cloves1 grated nutmeg1 and cinnamon or mace4 ,any kind of wine may be mulled1 but port and claret are those usually selected for the purpose2 and the latter requires a very large proportion of sugar4 ,the vessel that the wine is boiled in must be delicately clean1 and should be kept exclusively for the purpose4 ,small tin warmers may be purchased for a trifle1 which are more suitable than saucepans1 as1 if the latter are not scrupulously clean1 they will spoil the wine1 by imparting to it a very disagreeable flavour4 ,these warmers should be used for no other purposes4 ,,woodcock1 ,roast4 ,ingredients4--,woodcocks2 butter1 flour1 toast4 ,mode4--,woodcocks should not be drawn1 as the trails are1 by epicures1 considered a great delicacy4 ,pluck1 and wipe them well outside2 truss them with the legs close to the body1 and the feet pressing upon the thighs2 skin the neck and head1 and bring the beak round under the wing4 ,place some slices of toast in the dripping-pan to catch the trails1 allowing a piece of toast for each bird4 ,roast before a clear fire from #ae to #be minutes2 keep them well basted1 and flour and froth them nicely4 ,when done1 dish the pieces of toast with the birds upon them1 and pour round a very little gravy2 send some more to table in a tureen4 ,these are most delicious birds when well cooked2 but they should not be kept too long3 when the feathers drop1 or easily come out1 they are fit for for table4 ,time4--,when liked underdone1 #ae to #bj minutes2 if liked well done1 allow an extra #e minutes4 ,average cost4--,seldom bought4 ,sufficient4--#b for a dish4 ,seasonable from ,november to ,february4 ,illustration3 ,,roast ,,woodcock4 ,,woodcock4 ,this bird1 like a partridge1 may be carved by cutting it exactly into two like portions1 or made into three helpings1 as described in carving partridge4 ,the backbone is considered the tit-bit of a woodcock1 and by many the thigh is also thought a great delicacy4 ,this bird is served in the manner advised by ,brillat ,savarin1 in connection with the pheasant1 viz41 on toast which has received its drippings whilst roasting2 and a piece of this toast should invariably accompany each plate4 ,illustration3 ,,woodcock4 ,,woodcock1 ,,scotch4 ,ingredients4--,a few slices of hot buttered toast2 allow #a anchovy to each slice4 ,for the sauce1-- pint of cream1 the yolks of #c eggs4 ,mode4--,separate the yolks from the whites of the eggs2 beat the former1 stir to them the cream1 and bring the sauce to the boiling-point1 but do not allow it to boil1 or it will curdle4 ,have ready some hot buttered toast1 spread with anchovies pounded to a paste2 pour a little of the hot sauce on the top1 and serve very hot and very quickly4 ,time4--#e minutes to make the sauce hot4 ,sufficient4--,allow slice to each person4 ,seasonable at any time4 ,,yeast-,,cake4 ,ingredients4--#a lb4 of flour1 lb4 of butter1 pint of milk1 #a tablespoonful of good yeast1 #c eggs1 lb4 of currants1 lb4 of white moist sugar1 #b oz4 of candied peel4 ,mode4--,put the milk and butter into a saucepan1 and shake it round over a fire until the butter is melted1 but do not allow the milk to get very hot4 ,put the flour into a basin1 stir to it the milk and butter1 the yeast and eggs1 which should be well beaten1 and form the whole into a smooth dough4 ,let it stand in a warm place1 covered with a cloth1 to rise1 and1 when sufficiently risen1 add the currants1 sugar1 and candied peel cut into thin slices4 ,when all the ingredients are thoroughly mixed1 line #b moderate-sized cake-tins with buttered paper1 which should be about six inches higher than the tin2 pour in the mixture1 let it stand to rise again for another hour1 and then bake the cakes in a brisk oven for about #a hour4 ,if the tops of them become too brown1 cover them with paper until they are done through4 ,a few drops of essence of lemon1 or a little grated nutmeg1 may be added when the flavour is liked4 ,time4--,from #a to #a hour4 ,average cost1 #bs4 ,sufficient to make #b moderate-sized cakes4 ,seasonable at any time4 ,,yeast-,,dumplings4 ,ingredients4-- quartern of dough1 boiling water4 ,mode4--,make a very light dough as for bread1 using to mix it1 milk1 instead of water2 divide it into #g or #h dumplings2 plunge them into boiling water1 and boil them for #bj minutes4 ,serve the instant they are taken up1 as they spoil directly1 by falling and becoming heavy2 and in eating them do not touch them with a knife1 but tear them apart with two forks4 ,they may be eaten with meat gravy1 or cold butter and sugar2 and if not convenient to make the dough at home1 a little from the baker's answers as well1 only it must be placed for a few minutes near the fire1 in a basin with a cloth over it1 to let it rise again before it is made into dumplings4 ,time4--#bj minutes4 ,average cost1 #d;d4 ,sufficient for #e or #f persons4 ,seasonable at any time4 ,,yeast1 to ,make1 for ,bread4 ,ingredients4--#a oz4 of hops1 #c quarts of water1 #a lb4 of bruised malt1 pint of yeast4 ,mode4--,boil the hops in the water for #bj minutes2 let it stand for about #e minutes1 then add it to #a lb4 of bruised malt prepared as for brewing4 ,let the mixture stand covered till about lukewarm2 then put in not quite pint of yeast2 keep it warm1 and let it work #c or #d hours2 then put it into small -pint bottles 7ginger-beer bottles are the best for the purpose71 cork them well1 and tie them down4 ,the yeast is now ready for use2 it will keep good for a few weeks1 and #a bottle will be found sufficient for #ah lbs4 of flour4 ,when required for use1 boil #c lbs4 of potatoes without salt1 mash them in the same water in which they were boiled1 and rub them through a colander4 ,stir in about lb4 of flour2 then put in the yeast1 pour it in the middle of the flour1 and let it stand warm on the hearth all night1 and in the morning let it be quite warm when it is kneaded4 ,the bottles of yeast require very careful opening1 as it is generally exceedingly ripe4 ,time4--#bj minutes to boil the hops and water1 the yeast to work #c or #d hours4 ,sufficient4-- pint sufficient for #ah lbs4 of flour4 ,,yeast1 ,kirkleatham4 ,ingredients4--#b oz4 of hops1 #d quarts of water1 lb4 of flour1 pint of yeast4 ,mode4--,boil the hops and water for #bj minutes2 strain1 and mix with the liquid lb4 of flour and not quite pint of yeast4 ,bottle it up1 and tie the corks down4 ,when wanted for use1 boil potatoes according to the quantity of bread to be made 7about #c lbs4 are sufficient for about a peck of flour72 mash them1 add to them lb4 of flour1 and mix about pint of the yeast with them2 let this mixture stand all day1 and lay the bread to rise the night before it is wanted4 ,time4--#bj minutes to boil the hops and water4 ,sufficient4-- pint of this yeast sufficient for a peck of flour1 or rather more4 ,asque ad ,finem4 ,,her hand has lost its cunning--the firm1 true hand that wrote these formul1 and penned the information contained in this little book4 ,cold in the silent tomb lie the once nimble1 useful fingers1--now nerveless1 unable for anything1 and ne'er to do work more in this world6 ,exquisite palate1 unerring judgment1 sound common sense1 refined tastes1--all these had the dear ,lady who has gone ere her youth had scarcely come4 ,but four times seven years were all she passed in this world2 and since the day she became wedded wife--now nearly nine years past--her greatest1 chiefest aims were to provide for the comfort and pleasure of those she loved and had around her1 and to employ her best faculties for the use of her sisters1 ,englishwomen generally4 ,her surpassing affection and devotion led her to find her happiness in aiding1 with all her heart and soul1 the ,husband whom she richly blessed and honoured with her abounding love4 ,her ,works speak for themselves2 and1 although taken from this world in the very height of health and strength1 and in the early days of womanhood1 she felt that satisfaction--so great to all who strive with good intent and warm will--of knowing herself regarded with respect and gratitude1 ,her labours are ended here2 in a purer atmosphere she dwells2 and may be1 in the land beyond the skies1 she has nobler work to accomplish4 ,her plans for the future cannot be wholly carried out3 her ,husband knew them all1 and will diligently devote himself to their execution1 as far as may be4 ,the remembrance of her wishes1--always for the private and public welfare1--and the companionship of her two little boys1--too young to know the virtues of their good ,mother1--this memory1 this presence1 will nerve the ,father1 left alone1 to continue to do his duty3 in which he will follow the example of his ,wife1 for her duty no woman has ever better accomplished than the late ,isabella ,mary ,beeton4 ,illustration3 ,,the ,,end4 ,,footnote3 ,a ,an ,american writer says he has followed this recipe1 substituting pike1 shad1 c41 in the place of carp1 and can recommend all these also1 with a quiet conscience4 ,any fish1 indeed1 may be used with success4 ,,beeton',s ,,one ,,shilling ,,household ,,books1 ,coloured and other ,illustrations1 ,cloth ,wrappers4 ,,british ,,song ,,birds4 ,,british ,,song ,,and ,,talking ,,birds4 ,,the ,,parrot ,,tribes1 ,,the ,,hawks1 ,,and ,,owls4 ,,birds' ,,nests ,,and ,,eggs2 ,,taxidermy 7,bird ,stuffing74 ,,poultry ,,and ,,pigeons4 ,,dogs ,,and ,,cats4 ,,rabbits1 ,,hares1 ,,hedgehogs1 ,,squirrels1 ,,mice1 ,,tortoises4 ,,bees1 ,,silkworms1 ,,inhabitants ,,of ,,the ,,aquarium1 ,,ferns4 ,,valuable ,,works of ,,reference for ,,families4 ,price #aes41 demy #hvo1 half roan2 #ahs4 #f;d41 half calf1 with ,maps and ,illustrations1 ,,beeton',s ,,dictionary of ,,universal ,,information4 ,complete1 ,a to ,z4 ,comprising ,geography1 ,biography1 ,history1 ,mythology1 ,biblical ,knowledge1 ,chronology1 with the ,pronunciation of every ,proper ,name4 8,the #8,dictionary of ,universal ,information' just published by ,mr4 ,s4 ,o4 ,beeton1 supplies a desideratum much and widely felt--that of a comprehensive yet portable dictionary of proper names4 ,the #8,encyclopdia ,britannica1' the #8,english ,encyclopdia1' and the other great digests of human knowledge1 in consequence of their high price1 are accessible only to a few4 ,in such works no special provision is made for supplying short and comprehensive information regarding individual words1 arranged in their alphabetical order1 of the kind most likely to be required by the great mass of general readers4 ,mr4 ,beeton to some extent enters a new field in devoting a ,dictionary exclusively to proper names in ,geography1 ,history1 ,biography1 ,mythology1 ,bible ,knowledge1 and ,chronology4 ,in these pages condensation has been in every way sought after1 and we know of no work which supplies more information at a smaller cost40--,,the ,,times4 ,uniform with the above1 demy #hvo1 price #aes41 half roan2 #ahs4 #f;d4 half calf1 numerous ,illustrations1 ,,beeton',s ,,dictionary of ,,universal ,,information4 ,a to ,z4 ,comprising a ,complete ,summary of the ,moral1 ,mathematical1 ,physical1 and ,natural ,sciences2 ,a ,plain ,description of the ,arts2 an ,interesting ,synopsis of ,literary ,knowledge1 with the ,etymology and ,pronunciation of every ,leading ,term4 8,mr4 ,beeton has published quite a library of general knowledge and information1 and his books of reference contain as much as many more elaborate works1 though published at half the price1 and with less than half the pretence40--,,saturday ,,review4 ,one ,thousand ,illustrations1 price #ajs4 #f;d41 half-bound1 ,,the ,,self-,,aid ,,cyclop,,dia ,,for ,,self-,,taught ,,students4 ,comprising ,general ,drawing2 ,architectural1 ,mechanical1 and ,engineering ,drawing2 ,ornamental ,drawing and ,design2 ,mechanics and ,mechanism2 the ,steam ,engine4 ,by ,,robert ,,scott ,,burn1 ,f4,s4,a4,e41 c41 ,author of 8,lessons of ,my ,farm10 c4 #fij pp41 demy #hvo4 999999 ,one of the most useful and one of the cheapest books ever published4 ,price #gs4 #f;d41 post #hvo1 half roan1 ,,beeton',s ,,dictionary of ,,universal ,,biography4 ,being the ,lives of ,eminent ,persons of all ,times1 with the ,pronunciation of every ,name4 ,new and ,useful ,book for ,schools1 ,families1 and ,self-,learners4 ,second ,edition1 just ready1 price #es41 half bound1 ,,the ,,dictionary ,,of ,,every-,,day ,,difficulties ,,in ,,reading1 ,,writing1 and ,,speaking ,,the ,,english ,,language2 or1 ,hard ,words ,made ,easy4 ,a ,complete ,epitome of valuable ,explanations and ,definitions of ,difficult ,english and ,foreign ,words1 ,phrases1 and ,expressions1 with the ,correct ,pronunciation of each word4 ,by ,,edward ,,shelton1 ,author of 8,the ,historical ,finger-,post20 ,assistant ,editor of 8,the ,dictionary of ,daily ,wants10 8,hints and ,helps for ,every-,day ,emergencies10 c4 #cfd pp41 crown #hvo4 8,the value of this work is not to be over-estimated1 and we may safely recommend our readers to put themselves in possession of a copy of it40--,,cambridge ,,chronicle ,,and ,,university ,,journal4 ,just ,ready1 ,new ,edition1 carefully ,revised1 with all the ,recent ,discoveries and ,improvements1 ,,milner ,,and ,,petermann',s ,,descriptive ,,atlas4 ,being a ,series of ,maps ,illustrative of ,astronomy and ,physical and ,political ,geography1 with descriptive letterpress by the ,rev4 ,,thomas ,,milner1 ,m4,a41 ,f4,r4,g4,s41 ,author of 8,the ,gallery of ,nature10 c41 c4 ,the ,maps of ,physical and ,political ,geography constructed1 or carefully revised and corrected1 by ,,augustus ,,petermann1 ,f4,r4,g4,s41 ,honorary and ,corresponding ,member of the ,geographical ,societies of ,berlin and ,frankfort4 s4 d4 ,imperial #dto #cj #j ,ditto1 ditto1 half-bound1 ,russia #ce #j 999999 ,the ,atlas--8encyclopdic0 in its character--embraces the three distinct divisions of ,astronomy and of ,physical and ,political ,geography4 ,in its present form it represents by ,engravings1 ,maps1 and ,letterpress1 the ,general ,phenomena of the ,planetary and ,stellar ,universe1 the ,physical ,constitution and ,features of the ,globe1 and the ,artificial ,distribution of its surface into ,states1 with ,details respecting their ,internal ,economy and ,external ,relations--thus forming the most comprehensive ,atlas hitherto published4 ,new and ,cheaper ,edition1 with ,additional ,new ,words1 ,,webster',s ,,universal ,,pronouncing and ,,defining ,,dictionary ,,of ,,the ,,english ,,language4 ,condensed from ,,noah ,,webster',s large ,work1 with numerous ,synonyms1 carefully discriminated1 by ,,chauncey ,a4 ,,goodrich1 ,d4,d41 ,professor in ,yale ,college4 ,to which are added 8,walker's ,key0 to the ,pronunciation of ,classical and ,scriptural ,proper ,names2 a ,vocabulary of ,modern ,geographical ,names1 ,phrases and ,quotations from the ,ancient and ,modern ,languages2 ,abbreviations used in ,writing1 ,printing1 c4 #fcd pp4 s4 d4 ,royal #hvo1 half-bound #g #f ,strongly bound in ,russia1 marble edges #ae #f ,ditto1 ditto1 half ,russia1 ditto #aa #f ,ditto1 ditto1 calf1 gilt1 ditto #aa #f ,ditto1 ditto1 half calf1 ditto #aj #f 999999 ,this comprehensive work is beautifully printed on good paper1 in a clear and distinct type1 in double columns1 and has had the benefit of revision to the present time4 8,this ,dictionary is one which must commend itself to every intelligent reader1 containing1 as it does1 all the recently-adopted words in common use up to the end of last year4 ,let us add1 it is carefully and well printed1 and very cheap2 and having said so much1 we feel assured that further commendation is unnecessary4 ,it is good1 useful1 and cheap40--,,liverpool ,,mail4 ,webster's ,shilling ,dictionary for the ,million4 ,original ,edition1 #acjth ,thousand4 ,,webster',s 7,,noah7 ,,pronouncing ,,dictionary of the ,,english ,,language4 ,royal #afmo1 cloth boards4 ,the ,cheapest ,english ,dictionary ever published4 ,,webster',s 7,,noah7 ,,improved ,,pronouncing ,,dictionary ,,of ,,the ,,english ,,language4 ,condensed and adapted to ,english ,orthography and ,usage1 with ,additions from various accredited sources4 ,by ,,charles ,,robson4 ,to which are added ,accentuated ,lists of ,scriptural1 ,classical1 and ,modern ,geographical ,proper ,names4 ,fcap4 #dto1 cloth1 lettered1 #cs4 #f;d4 999999 ,this carefully-revised edition of ,webster's great work was undertaken1 at considerable outlay1 by the late ,david ,bogue1 and embraces all the best points of the ,english and ,american authorities4 ,it must supersede ,johnson1 ,walker1 ,smart1 ,worcester1 and its other predecessors4 ,it is admirably adapted for school use4 ,ready this day1 fcap4 #hvo1 half-bound1 price #bs4 #f;d41 ,,webster',s ,,people',s ,,portable ,,dictionary of the ,,english ,,language4 ,condensed and adapted to the ,english ,orthography and ,usages1 with ,additions from various sources4 ,by ,,chas4 ,,robson4 999999 8,webster's ,people's ,portable ,dictionary0 has been compiled on a more comprehensive scale than a mere pocket dictionary1 and will therefore be found more useful in the counting-house and in the family1 whilst it is not too bulky for tourists and railway travellers4 ,just ,ready1 ,,german-,,english and ,,english-,,german ,,dictionary2 to which is added a ,,pocket ,,companion ,,for ,,travellers1 containing a ,collection of ,conversations1 a ,geographical ,vocabulary1 and a ,table of ,coins1 c41 by ,dr4 ,f4 ,e4 ,,feller4 ,eighth edition4 ,thick #cbmo1 half-bound1 #cs4 #f;d4 ,,popular ,,educational ,,works4 ,one ,hundredth ,thousand4 ,,the ,,illustrated ,,webster ,,spelling ,,book4 ,demy #hvo1 embellished with upwards of #bej splendid ,engravings1 by ,,gilbert1 ,,harvey1 ,,dalziel1 and other eminent ,artists1 #abh pp41 new and accented type1 upon the principle of 8,webster's ,dictionary of the ,english ,language40 ,cloth1 gilt lettered1 #as4 ,ditto1 ditto1 coloured1 extra cloth1 gilt edges1 #bs4 ,ditto1 ditto1 coloured1 cloth1 sprinkled edges1 #as4 #f;d4 ,,the ,,illustrated ,,webster ,,reader4 ,containing ,two ,hundred ,lessons on ,general ,subjects1 suited to the capacity of ,young ,learners1 with ,explanatory ,introduction and ,questions for ,examination1 on the plan of ,noah ,webster1 the ,lexicographer4 ,embellished with numerous first-rate ,engravings from designs by ,eminent ,english and ,foreign ,artists4 ,demy #hvo1 #afj pp41 cloth1 gilt-back and side1 #as4 #f;d4 ,just ,ready1 ,new and ,revised ,edition1 price #bs41 ,,the ,,illustrated ,,drawing ,,book2 comprising a complete ,introduction to ,drawing and ,perspective2 with ,instructions for ,etching on ,copper or ,steel1 c41 c4 ,by ,,robert ,,scott ,,burn4 ,illustrated with above #cjj ,subjects for ,study in every branch of ,art4 ,demy #hvo1 cloth4 999999 ,this extremely popular and useful 8,drawing ,book0 has been thoroughly revised by the ,author1 and many new ,illustrations are added1 thus rendering the ,,third ,,edition the most perfect ,handbook of ,drawing for ,schools and ,students4 ,now ,ready1 ,new ,edition1 ,revised by the ,author1 price #bs41 ,,architectural1 ,,engineering1 and ,,mechanical ,,drawing ,,book4 ,by ,r4 ,s4 ,,burn4 ,with #cjj ,engravings4 ,demy #hvo1 cloth4 ,new ,work on ,ornament and ,design4 ,recently published1 price #bs41 ,new ,edition1 ,,ornamental ,,drawing ,,and ,,architectural ,,design4 ,with ,notes1 ,historical and ,practical4 ,by ,,robert ,,scott ,,burn1 ,author of 8,the ,illustrated ,drawing ,book10 c41 c41 with nearly #cjj ,engravings of ,interior and ,exterior ,decorations for ,churches1 ,houses1 c41 c4 ,demy #hvo4 cloth1 gilt4 ,now ,ready1 price #bs41 ,,the ,,steam ,,engine2 ,its ,history and ,mechanism1 being ,descriptions and ,illustrations of the ,stationary1 ,locomotive1 and ,marine ,engine4 ,by ,r4 ,s4 ,,burn4 ,demy #hvo1 #add pp4 999999 ,a most perfect compendium of anything appertaining to the ,steam ,engine4 ,mr4 ,burn treats his subject in a thoroughly practical and popular manner1 so that he who runs may read1 and also understand4 ,new and ,revised ,edition1 ,,mechanics ,,and ,,mechanism4 ,by ,,robert ,,scott ,,burn4 ,with about #bej ,illustrations4 ,demy #hvo1 cloth1 #bs4 ,,household ,,and ,,reference ,,books1 ,,published ,,by ,,ward1 ,,lock1 ,,and ,,tyler4 99 99 99 99 99 ,price #gs4 #f;d4 post #hvo1 half roan2 #ajs4 #f;d4 half calf1 with beautifully ,coloured ,plates1 and upwards of #cjj other ,engravings1 ,,mrs4 ,,beeton',s ,,book of ,,household ,,management4 ,new ,edition4 #ieth ,thousand4 ,revised1 ,corrected1 and ,enlarged4 ,with entirely new ,coloured ,cookery ,plates1 showing the ,modern ,modes of ,serving ,dishes4 ,price #cs4 #f;d4 post #hvo1 cloth2 #es4 half calf1 numerous ,illustrations1 ,,mrs4 ,,beeton',s ,,dictionary of ,,every-,,day ,,cookery4 ,containing a ,collection of valuable ,recipes1 alphabetically arranged1 ,bills of ,fare for all ,seasons1 c41 c4 ,this forms the first volume of the 8,all ,about ,it0 series4 ,price #as41 linen cover1 ,,the ,,englishwoman',s ,,cookery ,,book4 ,one ,hundred and ,tenth ,thousand4 ,by ,mrs4 ,,isabella ,,beeton4 ,being a ,collection of ,economical ,recipes1 taken from her 8,book of ,household ,management40 ,amply ,illustrated by a large number of appropriate and useful ,engravings4 ,,beeton',s ,,house ,,and ,,home ,,books4 ,post #hvo1 numerous ,engravings1 printed cloth wrappers1 price #as4 each4 ,just ,ready4 #a4 ,,how ,,to ,,manage ,,house ,,and ,,servants1 and ,make the ,most of your ,means2 with ,remarks on the ,duties of ,domestic ,servants4 #b4 ,,the ,,management ,,of ,,children ,,in ,,health and ,,sickness2 with ,plain ,directions for the ,treatment of the ,diseases of ,infancy and ,childhood4 #c4 ,,how ,,to ,,dine1 ,,dinners1 and ,,dining2 with ,bills of ,fare for all the ,year to please ,everybody2 together with the best ,recipes for ,sauces1 ,pickles1 ,gravies1 and ,forcemeats4 #d4 ,,poultry ,,and ,,game2 ,how to ,cook and ,carve1 with ,general ,observations when in and when out of ,season4 ,coloured ,plate4 #e4 ,,puddings ,,and ,,pastry2 the best way to ,make and to ,serve up4 ,coloured ,plate4 #f4 ,,meats2 ,how to ,select1 ,how to ,cook1 and ,how to ,carve1 and what to do with them when ,cold4 ,coloured ,plate4 #g4 ,,fish ,,and ,,soups2 ,the ,best ,way to ,cook1 and ,how to ,serve4 ,coloured ,plate4 #h4 ,,vegetables2 ,how they should be ,cooked and ,served ,up2 with ,general ,observations on ,bread and ,biscuit ,baking1 the ,dairy1 c4 #i4 ,,preserves and ,,confectionery2 ,how to ,make ,ices1 ,jellies1 ,creams1 ,jams1 ,omelettes1 ,custards1 c4 ,coloured ,plate4 ,uniform with 8,household ,management10 price #gs4 #f;d4 post #hvo1 half roan1 ,illustrated2 half calf1 #ajs4 #f;d41 ,,beeton',s ,,book ,,of ,,garden ,,management2 ,comprising valuable ,information on ,laying-out and ,planting ,gardens2 ,fruit1 ,flower1 and ,garden ,management1 ,greenhouses1 ,decorative ,gardens1 c4 ,uniform with 8,household ,management10 price #gs4 #f;d41 post #hvo1 half roan2 #ajs4 #f;d41 half calf2 ,coloured ,plates1 and many ,illustrations1 ,,beeton',s ,,book of ,,home ,,pets2 ,showing ,how to ,rear and ,manage1 in ,sickness and in ,health4 ,price #cs4 #f;d41 post #hvo1 cloth1 gilt edges1 many ,illustrations1 ,coloured ,plates1 ,,beeton',s ,,book ,,of ,,birds2 with ,full ,particulars ,how to ,manage them under all circumstances1 and ,information on ,nests1 ,eggs1 ,stuffing and ,mounting1 c41 c4 ,uniform with the 8,book of ,birds10 price #cs4 #f;d41 post #hvo1 cloth1 gilt edges1 ,coloured ,plates1 and numerous ,illustrations1 ,,beeton',s ,,book ,,of ,,poultry ,,and ,,domestic ,,animals2 with useful ,information on their ,management2 together with ,remarks on ,ferns1 the ,aquarium1 c41 c4 ,new ,edition1 just ready1 crown #hvo1 half bound1 price #cs4 #f;d41 ,,the ,,mother',s ,,resource ,,book2 ,comprising ,self-,discipline of the ,expectant ,mother2 ,general ,management during ,infancy and ,childhood2 also ,children's ,complaints2 ,children's ,cookery3 ,children's ,clothing2 ,children's ,amusements2 ,children's ,physical ,development2 ,children's ,education2 and ,children's ,moral ,training4 ,the whole classified and arranged upon an entirely new plan1 and ,illustrated with several ,engravings4 ,this really reliable book contains a rich store of information1 comprising instructions for every emergency likely to arise in the management of children2 including their nurture1 early education1 clothing1 ailments1 amusements1 c4 ,now ready1 price #bs4 #f;d41 half-bound2 ditto1 boards1 linen wrapper1 #bs41 ,,the ,,domestic ,,medical ,,guide ,,for ,,families1 ,,clergymen1 ,,emigrants1 and ,,sea ,,captains2 giving the best ,advice1 in the absence of a ,physician or ,surgeon1 in cases of ,accident or ,sudden ,illness2 with full ,directions as to the ,quantity of ,medicine to be taken1 c41 c42 to which is appended1 ,advice on the ,preservation of ,health1 c41 c4 ,by ,,jabez ,,hogg1 ,m4,r4,c4,s41 c41 c4 ,post #hvo4 ,just ,published1 price #bs41 linen boards1 ,,household ,,hints2 or1 ,how to ,make ,home ,happy1 with #ejj ,odds and ,ends ,worth ,remembering4 ,by ,w4 ,,jones1 ,f4,s4,a4 #cbj pp41 fcap4 #hvo4 ,,ward1 ,,lock1 ,,tyler',s ,,useful ,,books4 ,,one ,,shilling ,,each4 ,,etiquette1 ,,politeness1 and ,,good ,,breeding4 ,embracing all ,forms and ,ceremonies in the ,etiquette of ,marriage1 ,christenings1 ,morning and ,evening ,parties1 ,letters of ,introduction1 ,dinner ,parties1 ,recognitions1 ,entertainment of ,visitors1 ,balls1 ,concerts1 ,ceremonial ,visits1 ,dress1 ,manners1 ,salutations1 ,leave-takings1 and a variety of ,model ,letters4 ,,marine ,,botany and ,,sea-,,side ,,objects4 ,embracing every feature of interest connected with this delightful ,sea-side ,recreation1 and ,illustrated with many charming ,specimens4 ,,wild ,,flowers4 ,showing ,where to ,gather ,them2 ,how to ,preserve ,them2 their ,uses and ,seasons for ,flowering1 and their ,medicinal ,uses4 ,illustrated with many beautiful ,specimens4 ,,british ,,ferns ,,and ,,mosses2 describing their ,haunts and ,habits1 their ,forms and ,uses1 with numerous ,pictorial ,representations4 ,,economical ,,cookery ,,book ,,for ,,housewives1 ,,cooks1 and ,,maids ,,of ,,all ,,work2 with ,hints to the ,mistress and ,servant4 ,by ,mrs4 ,,warren1 of the 8,ladies' ,treasury10 c4 ,,the ,,best ,,method ,,of ,,doing ,,common ,,things2 being ,four ,hundred ,valuable ,original ,household ,recipes and ,practical ,hints and ,directions4 ,,the ,,clerk',s ,,instructor and ,,manual4 ,with ,useful ,instruction on ,business ,matters and ,private ,conduct4 ,,the ,,horse3 ,how to ,choose ,him1 ,how to ,use ,him1 with ,hints and ,cautions to ,purchasers4 ,,health2 or1 ,the ,art of ,self-,management4 ,with a ,treatise on the ,turkish ,bath1 ,bathing1 c4 ,,hints ,,and ,,helps for ,emergencies1 ,accidents1 ,pecuniary ,embarrassments1 and ,legal ,difficulties4 ,,the ,,mother',s ,,medical ,,adviser1 and ,guide for ,emergencies1 with ,practical ,directions for ,diet1 ,clothing1 and ,general ,management4 ,,hints ,,on ,,elocution and ,,public ,,speaking4 ,by ,c4 ,w4 ,,smith1 ,author of 8,common ,blunders40 ,,the ,,practical ,,letter-,,writer1 with ,hints and ,rules for ,epistolary ,correspondence1 by ,precept and ,example4 ,,the ,,family ,,cookery ,,book1 containing all necessary ,directions for preparing ,stylish1 ,medium1 and ,plain ,dinners1 c41 c4 ,,the ,,flower ,,garden and ,,kitchen ,,garden4 ,practical ,instructions for the ,management of ,flowers1 ,shrubs1 ,culinary ,vegetables1 c4 ,,how ,,to ,,manage ,a ,,fruit1 ,,flower1 and ,,kitchen ,,garden1 with ,useful ,information upon ,seeds1 ,manures1 ,planting1 ,grafting1 ,budding1 ,greenhouses1 ,plants1 c4 ,,the ,,housekeeper',s ,,manual ,,of ,,english ,,cookery--,preserving--,pickling--,conf ectionery and ,bread ,making--,brewing and ,british ,wine ,making2 with other ,information most useful to ,large and ,small ,families4 ,,how ,,to ,,study ,,astronomy1 ,,geology1 and ,,mineralogy ,,with ,,pleasure and ,,profit4 ,a ,popular ,exposition of the ,modern ,discoveries in these most interesting ,sciences4 99 99 99 99 99 ,n4,b4--,,ward1 ,,lock1 ,,and ,,tyler',s ,,complete ,,catalogue gratis on application1 or free by post for ,one ,stamp4 99 99 99 99 99 ,,london3 ,,ward1 ,,lock1 and ,,tyler1 ,warwick ,house1 ,paternoster ,row2 ,,and #ajg1 ,,dorset ,,street1 ,,salisbury ,,square4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,in the original when souffl is in all capitals or small captials1 the accent is missing although it often appears in the recipe itself with the accent4 ,assuming the editor simply didn't own the capital with an acute accent1 it has been added to all instances to make searching more consistent4 ,this was true of all accented characters such as for ,bchamel4 ,wherever possible varied hyphenation was eliminated for consistency in searching4 ,type-setting was made consistent across recipes4 ,for example all uses of monetary initials were italicized to follow the form used in the majority4 ,in the notes below1 an asterisk indicates a space or smudge in the original text4 ,page #f1 8made0 changed to 8may0 7may be made merely7 ,page #bj1 8crotone0 changed to 8crotons0 7crotons2 vegetables4 #c7 ,page #bc1 8#b990 changed to 8#bd0 7#bd hours1 not forgetting7 ,page #bc1 8,berberris0 changed to 8,berberis0 7,berberis vulgaris7 ,page #gj1 8,entremet0 changed to 8,entremets0 7,sweet ,entremets7 ,page #ga1 8,melilotos0 changed to 8,melilotus0 7,melilotus officinalis7 ,page #ga1 a repeated heading of 8,,cheese40 was removed from the top of the paragraph beginning 8,in families where much cheese0 due to the presence of the same heading on page #gj4 ,page #gc1 8dots0 changed to 8pots0 7pots1 pour over them7 ,page #aje1 8,coucombres0 changed to 8,concombres0 7,poulets aux ,concombres7 ,page #aje1 8,tomatos0 changed to 8,tomatoes0 7,tomatoes1 ,green ,peas7 ,page #aah1 8,jardinre0 changed to 8,jardinire0 7beef la ,jardinire7 ,page #aai1 8surloin0 changed to 8sirloin0 7#b4 ,roast sirloin of7 ,page #aej1 8engthwise0 changed to 8lengthwise0 7lengthwise1 and make a7 ,page #afg1 8perferred0 changed to 8preferred0 7that may be preferred7 ,page #agi1 8itme0 changed to 8time0 7,seasonable at any time7 ,page #ahi1 8th990 changed to 8the0 7custard over the hot7 ,page #ahi1 8have0 changed to 8has0 7,if it has a transparent7 ,page #bjc1 8clarirified0 changed to 8clairified0 7juice of #a lemon1 clarified7 ,page #bjg1 899e0 changed to 8be0 7should be carried sharply7 ,page #bjg1 8#c to #d0 changed to 8#e to #f0 7direction of #c to #d and #e to #f7 ,page #bah1 8,campte0 changed to 8,compte0 7,compte of ,plums7 ,page #bah1 8,crci0 changed to 8,crcy0 7soup la ,crcy7 ,page #bbj1 8flour0 changed to 8flower0 7of vanilla1 orange-flower7 ,page #bdf1 8littel0 changed to 8little0 7cayenne to taste1 a little7 ,page #bdg1 8t99990 changed to 8the0 7,put into a basin the7 ,page #bgd1 8then0 changed to 8thin0 7,slice the roll very thin7 ,page #bgh1 89999ear0 changed to 8clear0 7clear fire1 keep them7 ,page #bhb1 8candid0 changed to 8candied0 7with strips of candied7 ,page #bid1 8from #a to0 removed from phrase 8more than from #a to #aj minutes0 as it didn't make sense in context 7than #aj minutes for a steak7 ,page #bie1 8gentleman0 changed to 8gentlemen0 7consist entirely of gentlemen7 ,page #cja1 8into0 changed to 8in to0 7it in to pickle in7 ,page #cjf1 8flower0 changed to 8flour0 7and flour in the above7 ,page #cba1 8gelantine0 changed to 8gelatine0 7much gelatine as7 ,page #cbf1 word 8,mode4--0 added to text to match rest of format 7,mode4--,put in a clean stewpan7 ,page #ccf1 8emon0 changed to 8lemon0 7slices of cut lemon7 ,page #ccf1 8broiled0 changed to 8boiled0 to match recipe instructions 7boiled #aj minutes1 to be7 ,page #cdg1 8,i#b0 changed to 8#ab0 7to #abs42 middling7 ,page #cdh1 8fish0 changed to 8flesh0 7,cut the flesh of the turbot7 ,page #cdi1 8roas0 changed to 8roast0 7remains of cold roast7 ,page #cej1 8tim990 changed to 8time0 7whole of the time it is7 ,page #cej1 8e99ving0 changed to 8serving0 7 hour before serving7 ,page #cfi1 8ozs40 changed to 8oz40 7of #e eggs1 #b oz4 of7